The Best Hard Boiled Eggs

How do you cook hard boiled eggs?  It is actually a question that has a lot of debate. Most cooks have their way they like to cook hard boiled eggs.  But you must be careful to not overcook.  I have tried it several ways and this is my favorite way to do it.  Another tip in cooking hard boiled eggs:  don’t use fresh eggs.  It is okay if they are a few weeks old.  That actually helps the shell peel easier.

So whether you are about whip up some deviled eggs (my sister’s recipe), egg salad, or just decorate Easter eggs, this is the easiest approach I have found.

Enjoy!
Amanda

Hard Boiled Eggs

You need:
Dozen large eggs
1 T Kosher salt
2 T white vinegar
Tap water

Start by gently placing your raw eggs in a large saucepan.  Cover with at least 2 inches of water. (If you don’t have enough water, your eggs will not cook throughly) Add salt and vinegar.
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Place the pan over high heat until it reaches a boil.  Let boil for 3 minutes.  Then turn off heat, cover and let it sit for 15 minutes. After 15 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.

 

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Soak Your Eggs In An Ice Bath

Now you can either carefully crack the egg shells and gently remove the shells.  OR  you are ready to decorate your Easter Eggs.  These eggs can be stored in the refrigerator for four days.

Ooey Gooey Butter Leprechaun Cookies

I  wanted to created some cookies to celebrate St. Patrick’s Day.  We combined a few recipes to get this final result.  This recipe allows for different extract flavors to achieve the flavor you want.  Also you can use a different food coloring gel to match whatever you need.  These cookies live up to their name.  They are ooey and gooey.  If you like a crisp, crunchy cookie, keep on moving.  Add a little fun to your St. Patrick’s Day celebration!

Looking Forward,
Amanda

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Ooey Gooey Butter Leprechaun Cookies

2¼ cups all-purpose flour

2 t baking powder

1 (8 oz.) package cream cheese,  softened

½ cup unsalted butter, softened

1½ cups granulated sugar

2 t  vanilla extract (I used Mexican vanilla)

1 t  almond extract (you can use mint extract if you want to give that edge.  A good friend of mine said she might use Key Lime extract)

Green food coloring, gel based (this is where you can change colors for other celebrations)

1 t kosher salt

1  egg plus 1  egg yolk

1 cup powdered sugar for rolling & dusting cookies

In a medium bowl, whisk together flour and baking powder until well blended. Set aside.

Using an electric mixer cream together cream cheese and butter until creamy and smooth. Beat in granulated sugar, extracts, salt, and desired amount of green food coloring.   Mix until well combined. Be sure to scrape sides of the bowl to make sure all gets mixed in. Add egg and egg yolk and beat until creamy and light.

On low-speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover bowl and refrigerate at least 5 hours or overnight.

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper; set aside. Place powdered sugar in a pie plate; set aside.

Use cookie dough scoop to measure dough.  Then roll dough in hands to create 1-inch balls.  (your hand will turn a little green if you used a lot of green food coloring you can live with it or use disposable rubber gloves)

Then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.

Bake cookies for 12-14 minutes.  Cookies should look puffy and crackly.  The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.

Remove from oven and allow cookies to cool on baking sheet.  Then move cookies to a wire rack.

Keep cookies in airtight container.  Then can stored at room temperature or in your refrigerator.  

 

Slow-Cooker Pork Tacos with Fresh Tomato Salsa

I love meals that I can prep and forget about for the day.  This recipe came out of Southern Living magazine.  I have tweaked it to fit our style.  The key is browning the pork prior to placing it in the slow cooker for the day.  It seals in the flavors and is delicious.  Your home will smell delicious and you will be so happy at dinner time.  The meat is so yummy and makes great leftovers.

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1 (4 to 5 lb) boneless pork shoulder or pork butt
1 T chile powder
1 T black pepper
1 t ground cumin
1/2 t granulated sugar
1 T plus 1/2 t kosher salt, divided
2 T Canola oil
1/4 cup apple cider
4 oregano springs
1 cup chopped tomato
1 jalapeno chile, seeded and finely chopped (about 2 T)
1/4 cup chopped red onion
1 T fresh lime juice
12 (6 inch) flour tortillas
1 T smoked paprika
1/2 t cayenne pepper
1/4 cup chopped fresh cilantro

Cut pork shoulder into 2 pieces.  Combine chile powder, black pepper, cumin, cloves, sugar and 1 T of salt in a small bowl.  Sprinkle mixture over all sides of pork pieces.

Heat oil in a large skillet over high.  Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side.  Place pork in a slow cooker; add vinegar and oregano.

Cover and cook on LOW until pork falls apart easily with shredded with a fork, 8 to 10 hours.

Stir together tomato, red onion, lime juice, jalapeno, and remaining 1/2 t salt in a bowl. Chill at least 2 hours or up to 24 hours.

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Shred pork in slow cooker with 2 forks; stir in paprika and cayenne.

Toast individual tortillas in a skillet.

Serve pork on tortillas topped with salsa, cilantro, and sour cream.  We like to add black beans to our tacos.  And of course we like to have our chips and salsa.

Looking Forward,
Amanda