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.

Directions:

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.

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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!

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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 ❤

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Baked Tortellini Casserole

Baked Tortellini Casserole:

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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 🙂

Ingredients: 

  • 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

Directions:

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

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  • 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

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?

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 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!

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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

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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

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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.

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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.

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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!

ENJOY ~

JESS ❤

 

Rosemary Chicken Breast

I am all about quick and easy when it comes to meals! Always involving the basics: Protein, carbs and veggies. So here is my Rosemary chicken, garlic lemon kale and brown rice.

Ingredients :

  • 2 LBS Chicken Breast
  • Fresh Rosemary
  • 1/2 cup Sun-dried Tomatoes
  • 1/4 cup Chicken Broth
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Garlic Powder
  • 1 Tbsp Black Pepper
  • 2 Tbsp Olive Oil
  • Parmesan Cheese

For the Garlic Lemon Kale side:

  • 2-3 cups (3-4 handfuls) of kale (heat will shrink by a lot)
  • half of one white onion
  • 3-4 cloves of garlic
  • 1 10 OZ of portabella mushrooms
  • 1 Tbsp garlic powder ( I actually use FlavorGod Lemon & Garlic seasoning for this side.
  • 2 TBSP Olive oil
  • juice squeezed from one lemon

I also cook this dish with a side of brown rice, because brown rice takes about 45 minutes to cook I start the rice first. Do as follows on rice package for instructions.

Directions:

Heat oven to 350 degrees.

As always, I start my chopping first. Chop white onion, garlic cloves, and cut mushrooms in quarters. Chop sun-dried tomatoes in smaller portions. Set aside.

Slice your chicken in halves. I do this so it cooks quicker and better tasting. Cover it with olive oil. Oil your 9 X 13 glass pan. Add chicken. Sprinkle black pepper, oregano seasoning, and garlic powder to your chicken. Atop your fresh rosemary and sun-dried tomatoes on all slices of chicken. I used one large stem and picked the rosemary leaves off and added evenly amongst chicken. Pour 1/4 cup chicken broth to glass pan for moist chicken!

Bake for 25 minutes.

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While your chicken is cooking- grab a large pan (I use a wok for my kale dish) . Heat with oil and add in your already chopped garlic, onions and mushrooms. Mix. Wash your kale very well and add in 3-4 handfuls as it may look like a lot, the heat will definitely shrink it down. Right after adding your kale, squeeze your lemon juice in mixture but watch out for the seeds! I usually add a little more oil and stir everything around. This should be on low heat. Let this cook for about 10 minutes while stirring occasionally.

After the 25 minutes, check chicken to ensure it is done. Add parmesan cheese on top and broil for 5 minutes.

Let cool for 15 minutes and then serve.

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E N J O Y ~ JESS ❤

 

 

Hello World

So I haven’t been on my blog for a little while now, there really isn’t much of a reason why I haven’t, other than this strict icy cold weather we’ve been having here on the east coast. I honestly haven’t been up to much either except work… gym and more work. I’ve also just been cooking the basics. You know, chicken, rice and veggies. So blogging about that each time would probably sound like a broken record.

So why do we get unmotivated during the winter season? We all know we have a number of responsibilities to do. But why does it seem during winter the list gets longer, and what we actually do gets shorter?! I have no issue confessing I lack motivation in this season. For myself, and I’m sure for a lot others, it starts bright and early. Trying to get our of our beds! As soon as you wake up and lift one arm up, the warmth sucks you in again. So you grab your comforter and ravel yourself up for another 10 minutes on snooze. Once you’re finally out of bed, you get ready for work/school whatever it is that you do for most of your day. But lets fast forward … By the time you get back home, it’s dark, and who really wants to run around doing errands or grocery shopping or even complete your cleaning list -when wrapping up in a fuzzy blanket and a glass of wine is also there waiting for you. So ultimately I don’t know if I will ever do more during winter…. And I think I’m also saying I’m okay with it !

Okay so were all at a point where its okay to be lazy November to February, right? Eh probably not but oh well. Cool now I can move on to this super comfort pot roast.

This “Best Pot Roast” is the most recently made. I wanted to re-post this amazing roast my mother in law found online. I would love to tag the page the recipe was originally found on but she doesn’t remember after writing it down. I want to say it is SimplyRecipes.com under “Best Pot Roast {Chuck Roast}”. While cooking it I did add a little more- I guess a twist of my own on it (the recipe I have below is my twist) but it is SO flavorful and will leave you wanting another bowl.

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Best Pot Roast:

  • 2-3 LBS Beef Chuck Roast
  • Salt and Pepper
  • 2 TBSP Olive Oil
  • 1 1/2 Cup Beef Broth
  • 1 TBSP Balsamic or Apple Cider Vinegar (We used Apple)
  • 1 TBSP Minced Garlic
  • 1 TSP Dry Thyme
  • 2 Bay Leaves
  • 1 TSP Salt
  • 1/4 TSP Pepper
  • 6 Red Skin Potatoes Halved
  • 1 Yellow Onion cut in wedges
  • 2 Cups Baby Carrots
  • 2-3 Sticks Celery cut into 1 inch pieces

Directions:

Chop your veggies and set aside.

Sprinkle roast with salt & pepper.- Heat oil in a large skillet and brown roast on each side.

In a separate bowl mix beef broth, vinegar, garlic, thyme, bay leaves, salt & pepper.

In a glass pan, add roast, and veggies. Pour broth mixture on top of roast and cover with foil.

Bake at 325 about 2 1/2 to 3 hours or slow cook for 3 to 4 hours on high.

Transfer roast and veggies to serving dish.

E N J O Y~ ❤ JESS

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Turkey Chili

While working all day and hearing the rain dumping down outside, my hunger built up quick and I immediately thought about chili. Turkey Chili! I’ve made it once or twice before and in the crock pot, with me being off work at 5:00pm, and just then realizing that’s what I wanted, I sacrificed the crock pot and just used my good ol’ heavy duty pot and stove.

So if you’re looking for a semi-quick chili recipe, I have it here for you !

Ingredients:

  • 1 LB lean Ground Turkey
  • 1 15 oz. can White Chili Beans
  • 1 15 oz. can Chili Beans
  • 1 15 oz. can Red Kidney Beans
  • 1 10 oz. can sweet corn kernals (if you can’t find 10 oz. thats okay use what you can find!)
  • 1 15 oz. can diced tomatoes
  • 2 cans green chilies (around 5 oz. each can)
  • 1 1/2 TBSP olive oil
  • 1 1/4 cup chicken broth
  • 3 celery sticks chopped
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves thickly chopped
  • 1 jalapeño chopped
  • 1 1/2 TBSP black pepper
  • 1 1/2 TBSP Chili powder
  • 1 1/2 TBSP oregano
  • 1 TBSP cumin
  • 1 TBSP cayenne
  • 1/2 TBSP salt
  • FOR GARNISH AND TOPPINGS: Avocado, greek yogurt, cilantro, tortilla strips, and jalapeños.

 

I also enjoyed this with a side of sourdough bread 🙂

DIRECTIONS: Brown your ground turkey with your olive oil in a large heavy duty pot. Leave on for about 10-15 minutes-stirring frequently. Once you see it browning almost full way, add in your garlic, chopped onion, celery, jalapeño, bell pepper, chicken broth and all seasonings. Stir frequently and let cook for 10 minutes.

Stir in your white chili beans, chili beans, and red kidney beans, diced tomatoes, 2 cans of chilis, and sweet corn. Cover and simmer/low heat for 45 minutes. I stir about every 15 minutes.

It will be hot, so you can let it sit for about 10 minutes, and then serve …or if you’re super hungry eat right away just be careful 😉

Granish and top it off with avocado, cilantro, greek yougurt, a few small slices of jalapenños, and tortilla strips!

E N J O Y ~

❤ JESS.

 

 

Loaded Vermicelli Soup

Typically used in Chinese dishes, vermicelli rice noodles are one of my favorites! The noodle it’s self is very tasteless- lets be honest, however with just the perfect seasonings and ingredients, you can really win! I also realllyyyyy love soup! So one night, I realized just how much stuff I had in my fridge, and wa-la this soup was made!

If you don’t like one of the veggies or don’t want to go out and get one of them, its okay. Its very easy to just cook without it because it is very loaded. I just happen to have a lot in my fridge that week! However, I highly recommend this soup, your tastebuds will be happy!

Ingredients:

  • 1 Package of Vermicelli Rice Noodles
  • 32 OZ Vegetable or Chicken Broth (I use Natures Basket Organic Broth)
  • About 5-6 Leaves of Bok Choy or you can use baby bok choy
  • 1 Green Pepper
  • 4 Carrots
  • 5-6 Celery Sticks
  • 1 Yellow Onion-sliced into long strands
  • 1 Jalapeño
  • 3 Slices of Fresh Ginger
  • 4 OZ of Water Chestnuts
  • Mushrooms
  • 16 OZ Sprouts
  • 1 TBSP Black Pepper
  • 1/2 TBSP Ginger Powder
  • About 1 tbsp soy sauce
  • 2 TBSP Sesame Oil
  • 1 1/2 TBSP Olive Oil

 

Directions:

First I chop everything that needs to be chopped! Green pepper, carrots, celery sticks, yellow onion (remember to keep this in long strands), jalapeño, ginger slices, and mushrooms. Set aside.

Use large frying pan or WOK, add 1 1/2 tbsp olive oil  and about 1/2 tbsp of the sesame oil. Add carrots, ginger, celery, jalapeño, and bell pepper. Cook on medium for about 8-10 minutes, check and stir occasionally. If heat is too high, cook on low.

While veggies are cooking I used a large spaghetti pot and added 3 quarts of water, ONCE that boils add in your noodles and cover. Set your times for 3 minutes and your noodles should be done! Yes, that fast! Turn off the heat and pour half the water down the sink.

Cut your noodles with cooking scissors, they are very long and stick to each other!

Add your veggie or chicken broth, black pepper, and ginger powder to the noodles. In my opnion the more seasoning the better 🙂 Also, you want to make a very tasteful broth , I’ve used chicken broth so I’ve also added about 3 cubes of chicken bouillon cubes. Or can make chicken broth by scratch 😉

Add sprouts, water chestnuts, and more sesame oil to the veggie mix. Mix and cook for another 8-10 minutes.

Pour in noodles.

Add your chopped bok choy and onions. Cook on low and stir every so often. Cook on low for 30 minutes.

ENJOY~

JESS ❤

Sweet Autumn Peach Chicken

As most, I have been super excited for Fall!! & It is here! So, HAPPY FALL! Today I decided I was going to make a run to Hobby Lobby, and get my house decked out with autumn decorations. What better day to do it than the official first day of fall?! And lets be honest I cannot DIY anything! So I just simply purchased already made decorations and pride myself on where I place it, LOL.

I also grabbed some beautiful light maroon MUMS, and ready to get some more! First one so I need to make sure I take care of it and don’t let it die on me.

So I was also thinking how I needed to make fall dish ~ Something sweet but tangy and a pinch of harvest. Peaches came to mind. Fresh peaches, with chicken, and potatoes. I went to the local grocery store Aldis, found perfect organic medley potatoes, and organic rainbow bite sized carrots! Yes, I said RAINBOW!

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This was m first time building this dish! If anybody else cooks, please comment below and let me know what you think! My boyfriend and I love the puree I made, so make sure to saturate your chicken and let sit in fridge for about 30 minutes to soak up all the goodness!

Ingredients:

  • 3 LB Skinless Boneless Chicken Breast
  • 2 Peaches
  • 1 TBSP Honey
  • 1/3 Cup Water
  • 2 TBSP Apple Cider Vinegar
  • 1/2 TBSP Cinnamon
  • 4 Whole Cloves
  • I did add in about 1 TBSP of FlavorGod Jamaican Jerk Seasoning, you can add your own jerk or own seasoning. If I didn’t have FlavorGod I would use cayenne, paprika, black pepper and salt.
  • 1/2 Tbsp Olive Oil
  • Medley Potatoes
  • Bite Sized Carrots
  • Mushrooms

Directions:

Cut your peaches into chunks, add in your blender along with honey, water, apple cider vinegar, cinnamon, whole cloves, and seasoning. Blend until smooth, set aside.
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Cut chicken into thin sliced. And marinade with mixture for 30 minutes, if you can go an hour, then the longer the better!

While this is marinading chop your medley potatoes in halves, and add to an oiled glass pan. Add in carrots, mushrooms, and olive oil. Ensure it is all oiled up and add any seasoning to that. I used the jamaican jerk and black pepper.

Set oven on 350

Once your chicken is done marinading, add to a separate glass pan and if you have any leftover puree add on top of chicken.

Bake chicken and veggies in oven for 30 minutes, broil for 5.

E N J O Y your fall dish!

Jess ❤

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