Wednesday, March 31, 2010

The Perfect Boiled Egg

In honor of the Easter holiday and the fact that I simply cannot escape the joys (inserted very sarcastically) of coloring Easter eggs, I give you the recipe for a PERFECT boiled egg. Every time. Perfect. Not all boiled egg directions result in a perfect egg. I know this, trust me and the dozen eggs I ruined because they weren't done and I didn't use my perfect egg recipe. Shame on me. Don't be that guy.

The Perfect Boiled Egg

Place a single layer of eggs in large saucepan. Cover with cold water. Bring to a rolling boil. Place cover over pan and turn off burner. Set time for 15 minutes. After time is up, carefully drain pan of hot water and cover eggs with cold water. Let sit in pan in the cold water for 2 minutes. Drain and either eat (semi-warm) or put in refrigerator to eat later once they've thoroughly cooled off.

Enjoy your perfect boiled egg!

Tuesday, March 30, 2010

Black Bean Veggie Burger

This was soooo good!! The only change I made from the original recipe was to add 1 1/2 carrots instead of the green pepper simply because I didn't have any peppers. I pan fried them with a smidge of olive oil and mmmmmmm....

Black Bean Veggie Burgers

  • 1 (16 ounce) can black beans,
    drained and rinsed
    1/2 green bell pepper, cut into
    2 inch pieces
    1/2 onion, cut into wedges
    3 cloves garlic, peeled
    1 egg
    1 tablespoon chili powder
    1 tablespoon cumin
    1 teaspoon Thai chili sauce or
    hot sauce
    1/2 cup bread crumbs

    If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
    In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Friday, March 26, 2010

Pampered Chef Microwave Chicken Fajitas

OK, I realize that this may be limited to those with a Deep Covered Baker from Pampered Chef BUT it was sooo good, sooo fast and sooo easy, I felt I needed to include it here. This recipe is from Pampered Chef so it includes their products in the instructions.

Fast and Easy Chicken Fajitas

3 to 4 boneless, skinless chicken breasts
1-2 Bell Peppers (red and green)
1 large Onion
1 small lime or ½ lime
2 Tblsp Taco seasoning
6-inch Flour Tortillas

Sour Cream
Shredded Cheese

Fill the Mini Baker with the 6-inch tortillas, cover with foil, and put in a 250 degree oven to warm. Or put the Mini Baker in the microwave covered with a damp paper towel for @ 30-45 seconds to warm.

Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with 1 Tablespoon of taco seasoning. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon. Cover with the lid and microwave for 15 minutes.

When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), cut it up in the baker using the Salad Choppers. Put on tortillas and enjoy!

Monday, March 22, 2010

Easy Grilled Teriyaki Chicken

This chicken was DELICIOUS! I marinated it for 24 hours and grilled it out on the grill one beautiful spring evening. It turned out soooo juicy, tender and had so much flavor! I will make this again and again.

Easy Grilled Teriyaki Chicken

4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear.

Thursday, March 4, 2010

Slow Cooker Chicken Tortilla Soup

  • Now I'm not a HUGE soup fan and I tend to steer away from soup recipes BUT this looked sooooo good that I felt I just had to try it. I'm so glad I did. This was YUMMY!! Loved how low fat it is and how you can just add whatever you want to this recipe and it'll turn out delicious (think black beans). I think this will be even BETTER the next day.

  • Slow Cooker Chicken Tortilla Soup

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8.
Preheat oven to 400 degrees F (200 degrees C) or on High setting for 3 to 4 hours.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.