How To Cook Hard Boiled Eggs

So yes, this blog is on “HoW tO CoOk HaRd BoILeD eGgS”… Seems so simple, but it took me an embarrassing lengthy amount of time to figure this one out. It literally came down to science for me to fully understand how that egg gets perfect in that hot hot water- (once again, embarrassing I KNOW! Don’t judge…)

But anyways… I want to leave this here so if anybody is struggling with how to cook the perfect hard boiled egg- it’s here.

First tip: Try using eggs that have been sitting in your fridge for about a week or two. They peel easier when they are older. I also use large eggs, if you use a different size you might need to adjust your timing by a minute or so.

Tip 2: Peel them cold! The shell comes right off (or does when I do this!) Trying to peel them at hot or room temp will keep the whites adhered to the shell -ya want them bad boys COLD. Best is when you soak them in a cold bath and pop them in the fridge for an hour or so before peeling.


Place your large eggs in a medium saucepan and fill with water about an inch over your eggs. Turn your burner to medium/high heat and wait for a rolling boil.


Once it comes to a full boil turn heat off and cover your eggs. Now this is where it can be tricky. I like my eggs Medium boiled so I let them sit in the covered pot for 6 minutes. If you want a soft boil they should sit for about 3-4 minutes. If you want a hard boiled 7-8 minutes. I prefer mine medium because I like my yolk a bit more moist but not too soft!


After the time is up, place your eggs in a large bowl filled with cold water, let sit for about a minute or two. The first pour will turn warm so dump out and refill one more time with ice and water. Let sit in fridge for an hour before peeling. Hope this was helpful 🙂 ! Enjoy ❤




Baked Tortellini Casserole

Baked Tortellini Casserole:


I remember cooking this back in 2013, geeeeze feels like a lifetime ago! I made this for my fiance Kenny when we first met! I’ve kept the recipe hidden in my recipe book and finally decided to make it again, not sure why it took me so long. But anywaysss.. This is a comfort food, and a food every family member or house guest will LOVE! Cook up & enjoy 🙂


  • 1 LB Ground Beef or Turkey
  • 24b OZ Pack of Cheese Tortellini Or Spinach Ricotta Tortellini (I used Spinach Ricotta but I know many like cheese!)
  • 1 28 OZ can of Stewed Tomatoes
  • 8 OZ can of Tomato sauce
  • 3 Garlic Cloves
  • 1 Small Yellow Onion
  • 1 Tsp Chili Powder
  • Black pepper and Salt.
  • 2 TBSP Olive Oil
  • 2 Cups Shredded Mozzarella Cheese
  • Fresh Basil


Pre-heat oven to 350 degrees.

Oil up or spray glass pan. Set aside.

Chop yellow onion and sauté with oil in large pot. Once aromatic add in beef or turkey and season with salt, pepper, and chili powder.

Once beef/turkey is cooked through -drain any liquid/extra oil if too much is in the pot! You don’t want mixture to be super runny. Then stir in stewed tomatoes and tomato sauce. Let cook for 3-4 minutes.

Stir in uncooked fresh tortellini and 1 ½ cup mozzarella. Continue to stir for about 5 minutes.

Transfer all to casserole dish and sprinkle remaining mozzarella cheese on top and fresh basil. Cover tightly with foil and place in oven at 350 degrees for 30 minutes. It should be bubbly when done. You can also broil for the last 3-5 mins for crispy top! Serve & Enjoy!



Crock Pot Loaded Potato Soup

Crock Pot Loaded Potato Soup

potato soup edit good

  • 2 LBS Yellow Potatoes
  • 5 LBS Boneless Skinless Chicken Breast
  • 3-4 Strips of cooked Turkey Bacon
  • Thin cut 4 Celery Stalks
  • 1 Chopped Yellow Onion
  • 1 Chopped Jalapeno Deveined
  • 12 oz Canned Whole Kernel Corn
  • 4 Cups Chicken Broth
  • 12 oz Low fat 2% Condensed Milk
  • 2 TBSP Cornstarch (this is what helps thicken the soup, if you need to add a little more, add more!)
  • 1 Cup Colby Jack Shredded Cheese (Or any cheese you desire !!)
  • 1 TBSP Cayenne
  • Black pepper & Salt
  • Chives for garnish
  • Plain Greek yogurt for garnish

Directions: Get your crock pot all set up and ready to go.

In a medium skillet cook your turkey bacon. Once crispy turn off burner and set turkey bacon aside.

Chop your potatoes, onion, jalapeno, celery stalks and chicken, set aside. Cut your potatoes into small chunks about inch cubes. The smaller the chunk the quicker they will cook. Cut your chicken into cubes as well. Chop your celery into very thin slices.

After everything is chopped, add your potatoes, chicken, crumbled bacon, onion, jalapeno, corn, and chicken broth to crock pot. Let cook on HIGH for 4-5 hours or LOW for 6-7 hours. After ONE hour goes by add in your chopped celery.

During this time in a medium bowl add your condensed milk and cornstarch and mix well for no lumps. The last 30 minutes of your cooking time add in your condensed milk and cornstarch mix along with colby jack cheese, cayenne, salt and pepper. Cover again and cook for the remaining 30 minutes.

Once done remove lid and smash half of your potatoes with a potato masher and serve with toppings and garnishes 😊 Enjoy

Baked Jalapeño Poppers

I’m understanding just how much I LOVE appetizers! Easy to cook, easy to snack on! This is a great finger food for any occasion! Especially a game day or a BBQ!

For jalapeño poppers some recipes say to buy larger jalapeños so you can fit more of the cream cheese mix, which is totally true but I also love making these with my fresh jalapeños from my garden and they aren’t always so big. So you can use which ever size is best or what is convenient. If you have fresh peppers I definitely support using those and they will be a bit spicier! The pictures I have here are just from this past week so they are store bought and large. I actually just started my indoor seeding which is for another post later 😉

(cream cheese and bacon not pictured)


  • 10-12 Jalapeños
  • 8 oz Cream Cheese
  • 1 cup Colby Jack Cheese
  • 5 strips of turkey bacon crumbled
  • 4 TBSP Breadcrumbs
  • 2 Scallions
  • 2 TBSP Parmesan Cheese
  • 1 TSP Paprika
  • 1 TSP Black Pepper
  • 1 TBSP Olive Oil (approximately)


  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with foil.
  3. Cut your jalapeños in half  lengthwise, I also chop the stem off before cutting in half. Scoop out seeds and if you want less spicier scoop out membrane.
  4. Place your chopped jalapeños on your foil lined baking sheet and set aside.
  5. In a medium sized bowl add in your breadcrumbs, parmesan cheese, paprika and black pepper. Mix and set aside.
  6. In another medium sized bowl add in your cream cheese, colby jack cheese and green scallions. Mix and set aside.
  7. In a skillet, fry your bacon on medium heat until crispy. Turn off burner and let cool. Once cool you can either chop your bacon to crumbs on a cutting board or crumble with hands IF cool enough. I’ve done both ways and personally like crumbling by hands.
  8. Add your crumbled bacon to the cream cheese mixture and mix well.
  9. Scoop your cream cheese mix into each jalapeño
  10. Dip each jalapeño in the breadcrumb mix.
  11. Arrange them back on baking sheet to sprinkle paprika and drizzle olive oil on top.
  12. Pop in oven for 12 mins and turn to broil for another 3 mins.
  13. Serve hot and enjoy 🙂


World’s Best Guacamole

I have made this guac many manyyy times for parties, small get-togethers and just at home for the two of us! It is super easy and quick to make and lets be real- who doesn’t love an amazing guacamole?

guac pic 2

 I believe these ingredients balance each other out very well but you can definitely modify it how you like also! From making it less spicy to making it supaaa spicy (that’s me all the way -I love a good kick!) To having it chunky or making it creamier.

If you want it less spicy try using a bit more crushed pineapple as the sweetness will dilute the spicy from the jalapeño and seasonings used. If you want it chunkier chop your tomatoes chunky and don’t mix your avocados for too long!

guac pic 3
How to tell an avocado is ripe: A Hass Avocado: will typically have a dark green or even almost black coloring on the shell. You can also put it in your palm and gently squeeze- If it is rock hard it is not ripe. If it gives a little and yields to the pressure it is ripe! If it is just mushy it is past its guac makin’ time!

Ingredients :

  • 3-4 Avocados
  • Half a Red Onion
  • 1 Lime (for lime juice)
  • 2 Tomatoes (scoop out middle)
  • 1 Jalapeño (slice and remove seeds if you want guacamole to be mild)
  • 4 oz of a small can Crushed Pineapple (you can add more to dilute spiciness or add less if you’d like spicier)
  • 2 Garlic Cloves (Smash before chopping)
  • 1/2 TBSP Black Pepper
  • 1/2 TBSP Chili Powder
  • 1 TSP Cumin
  • Top with fresh Cilantro
  • I also used FlavorGod’s Ghost Seasoning

guac pic 5

Directions: Chop your avocados and lime in half- set aside. Then dice your onion, and jalapeño and set aside and chop and hollow out your tomatoes- I like to chop these a bit thicker so that my guacamole is chunkier – In a large bowl mix avocados, diced onion, squeeze lime juice, add tomatoes, diced jalapeños and the pineapple. Remember if you like your guacamole chunkier do not mix too well. If you like yours creamier mix well and dice your tomatoes thin.

Add in black pepper, chili powder and cumin. Mix. Top with cilantro.

Let chill in the fridge about an hour before serving or you can also dig right in if ya want!

❤ Jess

guac pic

Quarantine & Blog

Isolated? Under Quarantine? Still working because essentially we need YOU? It is a very weird time in the world right now, but what if we all needed this time to  relax… recharge… restart… Although most of us have this time away from work- I do thank all the essential workers out there right now; Doctors, Nurses, Bankers, Plumbers, Mailmen, Auto Mechanics… all of YOU! Who would have thought we would be living through a time like this? Staying in our house has been challenging for some of us, but it’s what we need to do to keep us healthy, to keep us going! I know many of us are pacing our homes figuring out the next task we need to do to keep busy. I on the other in between the cleaning and cooking and playing card games…. sat here, and debated if this was the right time to get back into what I’ve loved doing, BLOGGING. I had so many post ideas and mouth watering recipes right before I took this yearly break. So why did I take a break?

Wedding planning? Two jobs? Planning events for my best friends wedding? It was a lot. And still is….

So let me back up and fill you in, we got engaged back in 2018, I wanted a 2020 wedding so our date is October 10, 2020 and we are SUPER EXCITED!! Planning has actually been fairly easier since we are doing a smaller wedding in Honolulu, Hawaii- p.s I AM NOT A PLANNER !! So doing it this route helped!  At the beginning of our planning it was difficult to decide the location of our wedding – this is where most of my stress came from so big shout out to my family and friends for listening to me bitch like this decision was life or death. With me being from California and Ken being from and us currently living in Pennsylvania it was extra tough! But my heart always knew what it wanted. I’ve always wanted an Island wedding since … welp forever (lets say probably since I was in Middle School). And then my best friend got engaged about a year after me but wanted a shorter engagement- so her’s is summer of 2020!! Also super exciting!! Her original date was May 9, 2020 however, she did need to postpone her wedding because of the current events of COVID-19. As tough as pushing your special day back we all just have to hold our heads high and remember we are all in this together !! 

So now that I caught you up a smudge about weddings, I’ll quickly fill you in about my two jobs. I have always wanted a second job only because I get very bored at home and now that we had multiple upcoming events to pay for- the time NOW was better than ever. 2019 and so far 2020 have been a bit exhausting but these past 10 days have refreshed my thoughts, it has helped me take steps back and remember how it felt to be well… in my time! It has made me realize I put so much before what I enjoy to do as a hobby, more so that I don’t give myself a time of the day to set aside… and well, I need to. Not that wedding planning and working two jobs isn’t fun because I enjoy my jobs, and I enjoy being apart of a huge milestone for myself AND my best friend!! But come on, at times it takes a toll.

So here I am, ready to cook, write, post, and chat!

❤ Jess

Chicken Veggie Soup

Ingredients :

  • 1.5 LBS of Skinless Boneless Chicken Breast
  • 5 Carrots -chopped
  • 5 Stalks of Celery-chopped
  • 8 OZ Peas (I just made it easy and used frozen peas!)
  • 16 oz Broccoli (same deal ^^)
  • 4 Turmeric Roots- shaved but left whole and added to boiling water
  • 1/2 Sliced White Onion
  • Chopped Garlic
  • 2 TBSP Lemon Juice
  • 1 Cup Vegetable Broth
  • about 5-6 cups Water
  • 3 cubes Chicken Bouillon
  • 4 Bay Leaves
  • Fresh Parsley (about 5-6 stems)
  • 3 TBSP Black Pepper (you can add more or use less depending on your preference, I however love pepper!)
  • 1 TBSP Salt

Directions: First boil in a large dutch pot 5-6 cups water. Once the water is boiling add 1 tbsp salt, 4 shaved turmeric roots, 4 bay leaves, and 2.5 LBS skinless boneless chicken breasts.

After the first 5 minutes of cooking add in 2 cubes of chicken bouillon. Let sit for 20-25 minutes. Stir and check occasionally.

I did leave mine uncovered the whole time of cooking.


Sorry it is not the best picture hard to see chicken but it’s in there I promise !

This is the chicken bouillon I use when needed, I know I can use just the chicken broth I make- however this is something I have used since I would climb on top of the counters when I was 6 asking my dad, “and what is this for?!” This was something that was never missing from our seasoning cabinet.


After your chicken is done, I actually put it on a large plate/bowl and set aside. I wait until it has cooled down some and start shredding it into large chunks.

While the chicken is cooling down I taste the broth to see if it needs more seasonings… more bay leaves.. anything. Then after its good to go, I add in 1 cup vegetable broth, carrots, celery, peas, broccoli, sliced onions, garlic, chopped parsley, and black pepper. (You can sauté the onions, garlic and celery in oil on a separate skillet, and then add them to the soup after the chicken is shredded, either way is fine.)

Cook veggies for 5 minutes and toss in shredded chicken. I personally like to have my veggies less cooked through just because I try to save the nutrient of the vegetable. However, cooking it in soup does help keep those nutrients together still! If you want to sauté or cook veggies longer, go for it 🙂 !

Still uncovered, let that pot sit on simmer for 30-35 minutes.

Add in lemon juice 5 minutes prior to turning stove off. I also add lemon juice to my bowl when served!