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Quick and Easy Recipes

Gluten-Free Bean Burritos, Enchilada-Style!

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Refried Bean Burritos Enchilada Style.

Refried Bean Burritos Enchilada Style

Needless to say, even though these Enchilada-Style Refried Bean Burritos are gluten-free, you can certainly make them with all the gluten your heart desires. Simply replace the gluten-free flour tortillas with regular tortillas (when you do, you’ll certainly save money!).

These bean burritos are delicious, as well as quick and easy to make. You can customize them to suit your family’s taste, of course. They’re wonderful topped with chopped avocado, chopped green onions, and/or cilantro – I kept them simple in the picture at the top because I was making them for a group of family members and you know how that goes – this one doesn’t like onion, that one doesn’t like avocado, the other one (silly goose) thinks cilantro tastes like soap.

He’s wrong, of course!

I like to serve these with mini bowls of

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Gluten-Free Bean Burritos, Enchilada-Style!

Refried Bean Burritos Enchilada Style.

Ingredients

  • Two 16 oz cans Refried Beans (traditional style - not low fat)
  • 10 oz can diced tomatoes with chiles
  • 6 Mission Gluten-Free Flour Tortillas (or brand of your choice)
  • 15 ounce Mild Red (or Green) Enchilada Sauce
  • 2 cups Shredded Mexican Blend Cheese
  • Pinch of Salt and Pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 inch baking dish with cooking spray (be certain it's gluten-free if you have to eat gluten-free).
  3. Place the refried beans and tomatoes with chiles in a large skillet over medium heat.
  4. Heat for 5 minutes.
  5. Place a spoonful of the hot bean mixture into the center of each tortilla. Top with a little of the shredded cheese. (OPTIONAL: At this point, they are also delicious if you add a little sauteed onion!)
  6. Fold into burrito shapes and place seam side down into your baking dish.
  7. Top with enchilada sauce and shredded cheese.
  8. Bake for 20 minutes.
  9. Serve warm - either as they are or with chopped cilantro, avocado, and/or green onions on top.
  10. Wonderful to serve with mini bowls of sour cream, salsa, salsa verde and/or picante sauce available.

Best Fudgy Brownie Frosting Recipe – You’ll Want to Eat it Straight Out of the Pan

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Brownies Baked in a Pie Plate with Fudgy Brownie Frosting

Brownies, Baked in Pie Plates and Frosted with a Fudgy Frosting

A few weeks ago, a familiar mood hit me… an “I MUST MAKE SOMETHING CHOCOLATE!” mood that has come to define me. I mulled over the usual cast of chocolate characters – chocolate cupcakes, chocolate cake, cookies, brownies, and fudge. Brownies won and I started rounding up the needed ingredients.

I found that I didn’t have any walnuts, but decided to forge right ahead in spite of the absence of a favorite brownie ingredient. I decided (as I always do when my brownies won’t have nuts) that I’d simply make a fudgy chocolate frosting for the brownies and the absence of walnuts wouldn’t even be missed.

I was right.

As I was mentally dreading the all too familiar brownie-baking-battle (trying to get the center SET without the corners becoming so hard they could knock out a mouse), I had an idea. Why not divide the brownie batter in two and bake them in pie plates?

I didn’t know of any mice who needed konking, so I grabbed a couple of glass pie plates, greased them, and proceeded just as I would if I’d been using a square pan.

I seriously doubt I’ll ever bake brownies in a square pan again.

Brownies Baked in a Pie Plate with Fudgy Brownie Frosting

Pie Plates Keep The Crusty Corners Out of the Picture!

The outside, smaller cuts were triangular (a small price to pay for having the outside of brownies that are just as moist and delicious as the center pieces) but the rest were able to be cut into squares – you’d never know they were baked in a pie dish.

I made my favorite Fudgy Brownie Frosting and iced them once they cooled off. They were outstanding.

If you attempt the pie plates method with your favorite brownie recipe (or mix), just be sure to start checking on them before the traditional time limit. They tend to cook a little faster when they’re divided into two separate dishes.

I made a single batch of the Fudgy Brownie Frosting and it was just enough for the two pie plates of deliciousness. If you’re making a large batch of brownies, you might want to double the recipe. This is chocolate deliciousness at it’s finest!

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Fudgy Brownie Frosting Recipe

Brownies Baked in a Pie Plate with Fudgy Brownie Frosting

Ingredients

  • 3 Tablespoons Butter (not margarine)
  • 1-1/2 Cups Powdered Sugar
  • 2 Tablespoons Whole Milk
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Cocoa

Instructions

  1. Melt butter in saucepan over low heat. Be careful not to let it brown.
  2. Add cocoa to the melted butter and remove the pan from the heat.
  3. Stir in the rest of the ingredients.
  4. Stir until smooth.
  5. Carefully spread over the brownies.
  6. Lick the spoon and don't burn yourself while trying to get every drop from the sides of the pan (been there, done that).

 

 

Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)

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Cream Cheese, Green Chiles, and Jalapeno Dip

This dip (which makes any game, movie, or History Channel show even better – this isn’t conjecture, I’ve done the studies) combines some of my favorite things in the culinary world: Cream Cheese, Green Chiles, and Jalapenos.

Hook. Line. Sinker.

Serve with tortilla chips and lose yourself in the yumminess.

If there are leftovers, refrigerate them. The next morning, spread on bagels, toast, or English muffins – you will NOT believe how incredible it is. Again. I did the studies. Anything for you.

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Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)

Cream Cheese, Green Chiles, and Jalapeno Dip

Ingredients

  • 8 oz Package Cream Cheese
  • 4.5 oz can green chiles (undrained)
  • 1 cup shredded Pepper Jack cheese
  • Tortilla Chips (for dipping)

Instructions

  1. Combine the first three ingredients and mix until smooth.
  2. Spread into a small microwave-safe dish and microwave for 3-4 minutes. You want the edges bubbly and the dip uniformly hot.
  3. Serve with tortilla chips!

Greek Fries, Using Frozen Fries (Because Who Wants to Complicate Things?)

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Quick and Easy Greek Fries

Greek Fries Using Frozen Fries

Before I had to give up gluten (health reasons), I used to enjoy a lot of different restaurants and and an unlimited array of foods. Going gluten-free forces you to give up a lot of things… let’s go ahead and make that  A LOT OF THINGS.  Fortunately, I’ve found that things I once enjoyed can (with a little elbow grease and creativity) be recreated, in my own kitchen, and they’re just as delicious.

Actually, I suppose you could say they’re even more delicious (to me) because I’m able to add more of the ingredients that float my boat and less of the ones that do absolutely nothing for my boat.

One of our favorite restaurants is in the tiny town of Draffenville, Kentucky (they don’t even have a post office… that’ll tell you how small the community is). It’s called The Majestic and it’s extraordinary. They serve pizza, steak, chicken, burgers, have an awesome buffet, and one of the best salad bars I’ve ever trolled. As a salad fanatic, I am completely familiar with salad bars and this one is a perfect 10 out of 10.

Before I had to give up gluten, I would practically throw myself on their pizza as soon as it came to our table. I had to give that up, which totally sucked… but the thing that hurt me EVEN worse was giving up one of their wonderful appetizers, Greek Fries. I’ve found a way to recreate them at home, however, so I no longer have to grieve over them.

I have made Greek Fries using cut potatoes and frozen fries and… while I’m as fond of cooking from scratch as anyone… I honestly find the frozen fries to be just as good. It didn’t take long for my brain to process the ridiculousness of spending more time and effort on something that doesn’t taste better.

I had always used crinkle cut fries for Greek Fries but, this most recent time, I used regular fries.  I honestly don’t prefer one over the other – they both look beautiful and taste delicious. As a matter of fact, Greek Tots (using, obviously, Tater Tots) is also a lip-smacking possibility.

Quick and Easy Greek Fries

This is one of those “recipes” that isn’t exactly a recipe – it’s more of a technique. Below are the steps – but, step carefully, it’s pretty complicated (sarcasm).

  • Bake fries as directed.
  • Sprinkle the baked fries liberally with Cavenders Greek Seasoning (Or whatever Greek Seasoning blend you can get your hands on – I use Cavenders, pictured below. In fact, it’s so darn good, I refuse to run out of it. Seriously, it’s out of this world good.)
  • Top with Crumbled Feta Cheese (trust me on this one.. even if you think you don’t like Feta, use Feta, because you’re going to love Feta in this role), salt, and chopped fresh parsley. The tastes go together beautifully. When the Feta starts to melt on the hot fries… it’s just a beautiful experience, y’all.
  • Optional: I’d say I do this every other time – sprinkle a little fresh lemon juice over the whole shebang. It brings the flavors all together while giving it a little extra kick.

These Greek Fries don’t even need a dip of any type, but feel free to dip them into ranch or even a “lemony mayo” (mayo with a little lemon juice and grated lemon peel).

P.S. Use the Feta….

Cavenders Greek Seasoning

Cavenders Greek Seasoning

 

 

Balsamic Mushroom-Pepper Steaks: Easy Recipe for Busy Cooks

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Balsamic Mushroom Pepper Steaks

I love to cook like some people love to go out to eat. It is relaxing, fun, enjoyable, and simply a part of who I am. Having said that… if we’re being honest here… during the Christmas season, one of the last places I want to be is in the kitchen cooking meals! If it doesn’t involve making candy, cookies, pies, cakes, and edible gifts, I’m just not that interested.

Not when I could be shopping on Amazon, browsing Target’s aisles, or watching It’s a Wonderful Life for, like, the gazillionth time!

The beautiful meal above would be perfect for any busy December night and it’s so stunning, I could even see it as the perfect Christmas Eve meal.

To see how it all comes together see Balsamic Mushroom-Pepper Steaks.

Photo Credit: Terra’s Kitchen


Latte Pops with Eagle Brand Sweetened Condensed Milk

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Latte Pops with Eagle Brand Sweetened Condensed Milk

All cooks have their favorite, “go to” ingredients – many of us actually share a lot of the same faves:

  • butter
  • garlic
  • freshly cracked black pepper
  • Kosher salt
  • cumin
  • cayenne pepper
  • garlic powder
  • vanilla extract
  • EVOO
  • etc.

Then there are those of us who have our own unique favorites that we wouldn’t dream of EVER running low on, let alone out of.

In addition to those above, a few of mine are:

Yes, sweetened condensed milk and yes, it must be Eagle Brand. It’s simply better, period.

I use sweetened condensed milk in so many different ways, a good 3 cans has to be in the pantry at all times. If it got under 2, I’m pretty sure a culinary nervous breakdown wouldn’t be far away.

Three of the ways I use Eagle Brand the most are…

  1. I add a can to cake mix batter – it makes the cake more moist and (as you’d expect) richer. Gluten-free cakes tend to dry out sooner than other cakes and Eagle Brand keeps this from happening. Magic!
  2. I also use Eagle Brand often… make that OFTEN… when making “Coffeehouse” type fraps and lattes. There isn’t any need to add sugar, obviously. Just combine the sweetened condensed milk and coffee (hot or iced) in a blender and you’re set.
  3. Eagle Brand makes the best pies of all time, including my personal favorite Sweet Potato Pie recipe. Trust me, save this one for Autumn. You’ll want it for Thanksgiving as well as the days leading up to it!

This summer I came up with another favorite way to put this particular favorite ingredient to use – Frozen Latte Pops. Again, as is the case with anything you make with Eagle Brand, it couldn’t be simpler.

I pour iced coffee and Eagle Brand into frozen Popsicle molds and freeze them until solid. It doesn’t get any easier than that, right? Sometimes I add a splash of Vanilla Syrup along with the “magic” and coffee, but it isn’t necessary.

These pops taste Heavenly and I get a giddy kick out of the white stripe at the bottom. That white stripe is pure deliciousness.

If you don’t have Popsicle molds, fill an ice cube tray up with the combination and freeze. When solid, crush the yumminess up with a spoon and…. well, you know what to do at this point.

For wonderful Eagle Brand Sweetened Condensed Milk Recipes, visit their website.

Latte Pops with Eagle Brand Sweetened Condensed Milk

Fast & Easy Summer Meal: Meatless Tostadas

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Tostadas with Refried Beans and Tomatoes

Given the fact that I have a food blog and talk about food without even taking a breath, you probably already know that I love to cook. In fact, I enjoy it so much that I stare in blank amazement when people say they don’t enjoy cooking.

Having said that, on the hottest days (and nights) of summer, I appreciate a quick, easy, and no oven required meal. These tostadas are so quick and easy to pull together and there are endless options to “make them your own.” They’re also great for eating on a budget – especially if you make them meatless.

The Toppings Are Your Call:

  • Refried Beans or Ground Beef w/Taco Seasoning
  • Cilantro
  • Shredded Cheddar
  • Mexican Crumbling Cheese
  • Green Onions
  • Shallots
  • Shredded Lettuce
  • Jalapeno Peppers
  • Chiles
  • Tomatoes
  • Pico de Gallo
  • Sour Cream
  • Salsa
  • Salsa Verde
  • Black Olives
  • Lime Juice
  • Roasted Corn
  • Roasted Red Peppers
  • Etc…

The NON-Recipe for Refried Beans Tostadas

Guerrero Tostadas

There’s No Need to Even Heat These Tostadas

It all starts with the base: the Tostada shells.  I love the Guerrero Tostadas pictured above. They’re delicious and ridiculously inexpensive. That’s a combination I don’t take lightly.

Line a baking sheet (or several) with the number of tostadas you’ll be serving. There’s no need to heat the shells at all for tostadas.

Refried Beans: I use canned refried beans and am pretty darn brand-loyal. I buy Old El Paso Traditional Refried Beans almost exclusively. For 10 tostadas, I used two cans. Now you can use refried beans straight from the can for this recipe or to serve as is.  However, I love to add a little water (couple of tablespoons) to the beans when I first add them to the skillet, along with about 1/2 tsp of cumin and a splash of hot sauce. In full disclosure, I add cumin to more things than not. In this particular dish, I also added 1/2 cup of sour cream to the beans. It makes them creamier and dreamier.

Cook the beans on low, stirring frequently. Season with a little salt.

Tostadas with Refried Beans and Tomatoes

Make Some with Avocado and Some Without: Just In Case Someone Isn’t a Fan

When the beans are nice and hot, plop them evenly among the tostada shells, spreading them to the edges. Top the hot beans with shredded cheddar cheese so it’ll melt irresistibly into them.

Now this is where you can really get cute. Add whatever floats your boat at this point. Cilantro, shredded lettuce, tomatoes, black olives, scallions, shallots… you do you!

I add different toppings just about every time I make tostadas but the cast of characters almost always includes cilantro, shredded lettuce, tomatoes, sour cream, cheese, and avocado.

You’ll want to put the sour cream on top, if for no other reason than it looks cool. Finally, the thing that really seals the deal? Squeeze a little lime juice over the whole shebang.

I’m not sure why, exactly, but lime juice simply makes every single Mexican dish you can think of even better.

 

Avocado on Tostadas

Ideas for Side Dishes:

  • Rice
  • Tossed Salad
  • Chips and Salsa
  • Corn
  • Fried Potatoes


Brussels Sprouts and Kale Salad with Maple Vinaigrette

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Brussels Sprouts and Kale Salad
Brussels Sprouts and Kale Salad with Maple Vinaigrette
Even before I was a food blogger, one of my favorite things to do was to try new dishes in restaurants – then go home and use the inspiration in recipes of my own. It’s still something I get a great kick out of. Cooks love getting inspiration and ideas anywhere we can find them and let me tell you, restaurants are an out of this world source.

A while back, I tried the Brussels Sprouts and Kale salad at Cracker Barrel and the very next day ran to Kroger for ingredients to build my own.  Obviously, this doesn’t taste just like the one at Cracker Barrel – but, in my opinion, it’s just as good. As with most recipes I recreate (saying “copy” just makes me feel so cheap… and yet...), I intentionally make mine a little less sweet. Therefore, when attempting it, yourself, you very well may want to adjust the vinaigrette ingredients to sweeten the deal.

Speaking of the vinaigrette, it is delicious on its own as a salad dressing or simply to drizzle over raw or steamed veggies. Seriously, I keep some made up in the fridge at all times. When using it with salads, I often add a little lemon zest for the pretty factor as well as a little extra zip.

When making this particular recipe, use however much chopped pecans and dried cranberries as suits you. You could also use chopped almonds in place of the pecans but pecans are, in my opinion, better. I’ve tried it both ways and, even though I love these two nuts equally, pecans are better here.

Also, if you aren’t sure you like dried cranberries – give them a try in the recipe. They’re beautiful and delicious in this salad (and all salads, for that matter). If you still aren’t sure, start small… but I think after one taste, you’ll add more.

As for the maple syrup, you’re free to use the “expensive” syrup that comes in jars. I mean, it’s not like I’m going to call you hoity toity or anything. In fact, I’d be impressed… I’d be like, “So that’s who buys those?!” I use my favorite pancake, French toast, and waffle syrup (she’s been my steady breakfast date since high school), Aunt Jemima. She’s delectable on pancakes and she’s perfect in this salad.  Just be sure to get the Original… not the Lite or Buttery stuff.

{Brussels Sprouts Nutritional Info Below the Recipe}

Ingredients

MAPLE VINAIGRETTE

  • 1/4 Cup Maple Syrup (I use my favorite, Aunt Jemima)
  • 1/4 Cup EVOO
  • 2 TBS Apple Cider Vinegar
  • 2 TBS Lemon Juice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

KALE AND BRUSSELS SPROUTS SALAD

  • 1 Pound Brussels Sprouts (bottoms cut off & discarded)
  • 1 Bunch of Fresh Curly Kale (torn away from stems)
  • 1/4 Red Onion or a Couple of Shallots, if you’d prefer
  • 1/2 Cup – 1 Cup Chopped Pecans
  • 1/4 Cup – 1/2 Cup Dried Cranberries
  • Pinch or Two of Salt
  • 2 TBS MORE Maple Syrup
  1. Combine the Maple Vinaigrette Ingredients and set aside.
  2. Using a food processor (or knife and cutting board if you’re a very patient person with a penchant for cutting tiny uniform pieces): Chop the sprouts, kale and onion. You want the pieces to resemble a VERY chopped salad – closer to coleslaw, actually, than a tossed salad (see the pictures).
  3. Toss the chopped vegetables into a bowl and salt them with a pinch or two of salt. Add the cranberries and pecans, stirring to combine. Pour the vinaigrette over the salad and combine really well. Taste. If you’d like more of a maple flavor (I always do), add 2 more TBS syrup directly over the salad.
  4. Cover and place in the refrigerator until ready to serve.

We all know how excellent kale is for us. As far as I’m concerned, it’s pretty much a perfect food. Perfectly delicious, inexpensive, easy to work with, and darn good for you. Perfect. While not quite as inexpensive, Brussels Sprouts are pretty darn impressive, themselves. They have a healthy number of  valuable nutrients and are an excellent source of vitamin C and vitamin K. T

Brussels Sprouts are also a very good source of numerous  folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. To learn exactly how these particular nutrients “do a body good” and to find out more about Brussels Sprouts, see Dr. Axe’s article Brussels Sprouts Nutrition, Health Benefits & Recipes.


Gluten-Free Peanut Butter Cookies: One of the Easiest Recipes of All Time

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Easy Gluten-Free Peanut Butter Cookies
Before I had to give up gluten/wheat (health reasons), I baked cookies almost weekly. That’s what we Cookie Monsters do. Once I had to swear off all of the traditional cookie ingredients, I pretty much had to swear off making cookies weekly (gluten-free flour and other ingredients are much higher).

I did not, however, at any time swear off being a Cookie Monster – so I have certain favorite recipes I use again and again. The Peanut Butter Cookies recipe below is a favorite – of mine as well as everyone else that gets within reach of these delicious cookies.

While their flavor is the best thing about them, their few (cheap) ingredients and level of insane easiness to make run a close second and third.

You’re going to love these cookies for all of these reasons. You’ll want to keep this cookie recipe handy for Christmas, birthdays, game days, and any day that calls for a yummy peanut butter cookie.

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Gluten-Free Peanut Butter Cookies

Easy Gluten-Free Peanut Butter Cookies

Ingredients

  • 1 Cup Creamy (Smooth) Peanut Butter
  • 1 Cup Sugar
  • 1 Egg
  • 2-3 TBS Chopped Peanuts (optional)

Instructions

  1. Combine the peanut butter, sugar, and egg - stirring well.
  2. Stir in the chopped peanuts, if using.
  3. Spoon cookie dough onto ungreased cookie sheet.
  4. Dip a fork into extra sugar, then press a "crisscross" design on top of each cookie. This not only looks cook, it keeps the cookies flat.
  5. Bake at 350 degrees for 6-8 minutes. Don't over-bake these cookies - it's actually better to take them out a little early than a little late.


Bacon and Eggs Salad with a Creamy Mayo Dressing

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Bacon and Eggs Salad
Bacon and Eggs Salad 
My love of animals, birds, butterflies, and bees is so great that it’s a part of my DNA. I’m somewhere between a modern day Snow White and Ellie May Clampett (without the little men or pigtails – though I’d kind of fancy having both around).

As you’d expect, I only buy cage-free eggs. They cost a little more, but the way I see it.. it’s more than worth it. The thought of any animal being confined and miserable – unable to enjoy fresh air, sunshine, and… well… life – makes me miserable and that’s a feeling I’m not wild about. The way I see it, if we were to all DEMAND better for animals (be their voice, if you will), their treatment will improve.

Talk about worthwhile goals!

When I saw Nellie’s Free Range Eggs website, the first thing that caught my eye was a precious picture of a beautiful little girl holding a beautiful hen like a cherished pet. Not only am I obsessed with animals, having raised three beautiful little girls of my own – I’m terribly partial to that “critter” as well!

Above the precious picture were the words that have stuck with me… “We Love Our Hens.” Maybe it’s because I’m a sentimental animal lover with few rivals for the title of Queen Sentimental Animal Lover, but that struck a chord with me. The love for their hens has led Nellie’s Free Range Eggs to be Certified Humane (click the link to learn exactly what this means).

Teaching Kids About Healthy Cooking and Humane Living

{Continued Below…}

Nellie's Free Range Eggs Hen
My Buddy, the Nellie’s Free-Range Eggs Hen (My Cats Love Her)
I’m a huge advocate for teaching girls and boys how to cook (safely, healthily, and deliciously). When our girls were growing up, they took turns helping in the kitchen. I showed them simple things like…

  • how to always turn the pot handles toward the back of the stove
  • how to pour ingredients safely to keep them from splattering all over your face
  • how to handle knives without incident
  • where to store eggs in the fridge (not on the door)
  • what foods need refrigeration and what ones don’t
  • how garlic powder and an iron skillet make the best burgers ever
  • etc, etc, etc..

While it wasn’t really an issue when my girls were children, today parents and grandparents would be great to teach their little cooks about food allergies and intolerances. Teaching them that it’s always considerate to take things like allergies into consideration when cooking for others.

I’ve also preached to my daughters (and anyone else who’ll listen!) about the importance of mastering certain recipes that’ll serve you well throughout your life. Egg recipes are among the ones that I think are most important to master.

Everyone should be able to make EXTRA special…

As is the case with many recipes, perfecting egg recipes simply takes practice – and attention to detail. I love eggs to distraction – I guess that’s why I have (over the years) worked so hard to perfect my egg recipes. It’s why I’ve always found ways to get eggs into as many meals as possible.

They aren’t just for breakfast you know!

When it comes to summer meals, one of my favorite ways to enjoy eggs is a Bacon and Eggs Salad with a Creamy Mayo Dressing.

{Bacon and Eggs Salad Recipe Below…}

Bacon and Eggs Salad and Dressing

Bacon and Eggs Salad

Round up the usual suspects: Romaine Lettuce (or your favorite leaf lettuce – don’t let me tell you what to do), chopped green onions, bacon, hard-boiled eggs (chopped), tomatoes if you’ve got them… and any other vegetables you want to invite. Most of the time, I want the bacon and eggs to be the stars they are, so I keep things ridiculously simple.

Creamy Mayo Dressing:

For some reason, the dressing looks almost yellow in the picture below, but don’t let it fool you.. it’s white. I guess the mid-day sunlight coming through the kitchen window pulled a fast one.

1 cup mayo (I love Duke’s and Hellman’s)
4 tsp apple cider vinegar
3 TBS sugar
salt and pepper

This is the basic dressing I use for the Bacon and Eggs Salad – but you can jazz it up a little with chopped chives (fantastic on just about any tossed salad) or other herbs. You can also add a little lemon juice if you so desire. Again, I don’t want anything upstaging the bacon and eggs, so I keep it basic. As you can see from the pics, the last time I made this I didn’t even involve tomatoes. They sat in a bowl looking at me but I was like, “Nah, I’m good…”

{Concluded Below…}

Hard Boiled Eggs
Hard-Boiled Eggs without Pepper? I Do NOT Think So!
 As long as we have our children’s attention, we should also teach them about compassion. Along with my love for great, healthy food and cooking, I passed on to my girls a great love and compassion for every human and animal involved in the process – from farm to table. The kitchen is one of the easiest places to do this. Strike up conversations with your kids about the importance of things like supporting local farmers and buying free-range eggs. Visit Nellie’s Free Range Eggs with them (they’ll love the pictures!) and show them “the right way” to do a business.

Nellie's Free Range Eggs
I was sent a gift certificate for Nellie’s Free-Range Eggs in exchange for telling you all about them. I decided to do more than just tell you about them… I decided to RAVE because everything about the way Nellie’s does business makes this animal lover’s hear soar.

Hard-Boiled Eggs

Place your free-range eggs in a saucepan and cover them with cold water. Place the pan on high heat and cook until it reaches the boiling point. Take the pan off of the heat (don’t forget to turn off your burner… I used to be AWFUL about that!) and cover the pan. Allow the eggs to sit in their hot bath for about 13 minutes. Peel, pepper and enjoy!

Hard Boiled Eggs