Prepare your hearts folks, you might need a moment. Hard boiled eggs can be made in the oven. Like, flawless, smooth, easy-to-peel hard boiled eggs. This is a game changer.Have you ever panicked when someone asked you to bring deviled eggs to a family get together? I have.
It’s just that, I’m…well…what some people might call a “perfectionist”. And to be frank, I think the traditional process of hard boiling eggs is a perfectionist’s worst nightmare! I like my food to look presentable. If my food is not presentable, I will start the entire process over and fix it. So yeah–good idea–ask the perfectionist to bring the eggs because you can bet your bottom dollar that those eggs are not going to show up looking like they’ve all been chewed on and then cut up and made into an appetizer. I thrive on easy recipes. I take pride in working smarter, not harder. I like to save myself time and energy when I can!
Traditional methods for hard boiling eggs call for old eggs, or room temperature eggs, or baking soda in your water, or some other wives’ tale. They want you to drop each egg into boiling water individually, count to fifty, remember which egg it was that you just dropped into the water, and then fish it out while you hope and pray that the yolk inside is cooked enough, but not too much. No way jose.
Let me tell you what you need to do to make beautiful, smooth, hard boiled eggs that peel nice and easy. You preheat your oven to 330 degrees (F). You put one egg into each muffin pan opening. You bake them in the oven for 30 minutes. You take them out and plop them into a big bowl of ice water. You peel them.
Here is the honest truth about this recipe. One day, I bought a giant bag of fresh asparagus. We ate this asparagus for a solid week. By the end of the week, there was still more asparagus. Hence, a Saturday morning egg dish with asparagus was born. That story is factual.
Ask my hubby.
He told me that he could not physically handle the taste of asparagus for at least another 7 days. He was exaggerating…I think.
However, this frittata was so yummy, that I beg to differ. I could certainly eat this again. Like real, real soon!This dish is pretty easy, looks pretty fancy, and it’s mighty tasty! It has ground maple breakfast sausage and feta cheese hiding out underneath the asparagus.
I’m telling you, this recipe would be a big hit at a breakfast or brunch get together! It is gluten free, full of protein, and fairly low carb when compared to other standard breakfast dishes!
16 oz chub of ground breakfast sausage (I used maple for some sweetness)
1/3 cup of milk
1/2 cup feta cheese
1 tablespoon of BBQ sauce
salt and pepper to taste
2 teaspoons onion powder
bunch of thin asparagus (about 20 or so depending how thin)
What to do:
Preheat oven to 400 degrees (F). Line an 8 x 8 square baking dish with parchment paper. I measured two identical long, narrow pieces against the dish that were long enough to reach across the dish and narrow enough to line the inside of the dish. I arranged one across the other, kind of in an X. Set aside.
Heat a medium sized pan on the stove and brown the breakfast sausage according to package instructions until no longer pink.
Transfer cooked sausage to a bowl by spooning it out, leaving excess grease in pan. Set sausage aside.
In a medium bowl, scramble the eggs, milk, cheese, BBQ sauce, salt and pepper, and onion powder together. Pour the egg mixture into the prepared glass pan.
Layer cooked sausage into egg dish and place in oven carefully.
Bake in oven for 10 minutes.
While the eggs are in the oven, prepare the asparagus by rinsing it and patting it dry to remove moisture. Snap the tough edges of the asparagus off so they fit inside the baking dish.
After ten minutes, take the dish out of the oven and lay the asparagus on top, as close together as possible. Place back into oven and bake for 15 minutes more or until egg dish is firm and barely golden.
Let dish cool for 5 minutes or so and transfer from baking dish to cutting board by pulling up on parchment paper. It should be transferred easily.
These shrimp tacos are super simple and can be whipped up in a jiffy. They’re fresh and light and they’ll make you wish you were sitting by the ocean with the sand between your toes. I am like, a taco addict. I bet you I could eat a shrimp taco or fish taco every day for the rest of my life and not be tired of them. They’re just SO good. I think part of the reason why I like them so much is because I literally never heard of a shrimp taco until I moved to Colorado. Dead serious. No joke. I didn’t even realize that people ate any fish other than catfish, and all I knew was that we ate it at the annual Rotary Fish Fry. I am not even kidding! I lived in a tiny town on the Mississippi River until I was 13. It was Small Town, USA. I knew Chevy trucks were better than Fords, ground deer meat was a great substitute for ground beef, and the bubbly drink that comes in a can was called “pop”. Was I sheltered? Naiive maybe? Call it whatever you want to call it. I guess I moved to Colorado and my eyes were opened. But I’m proud to have Midwestern roots. I love how versatile tacos are. If you change the spices and leave everything else the same, it’s a different taste! If you switch out the shrimp for fish, again, it would taste a little different! Feel free to add or take out anything you want! This recipe is great for quick lunches on the weekend, or weekday dinners when you are in a rush. These tacos just so happen to be Gluten Free and Dairy Free as long as you follow the recipe!
1 to 1 1/2 lbs raw shrimp (frozen work just fine too)
1/3 cup mayonnaise
1 lime or 1 teaspoon of lime juice
1 teaspoon soy sauce (I used lite soy sauce)
1 teaspoon honey
small garlic clove or garlic powder
fresh chopped cilantro
salt and pepper
oil for cooking
6 corn tortillas
lettuce, or anything else you might want to put on your taco
What to do:
First, we want to make the sauce. In a small bowl, add the mayo, lime juice, soy sauce, honey, and garlic. Combine well with a fork or whisk. Then add chopped cilantro and stir all together. Set sauce aside in refrigerator.
Next, we cook the shrimp. If your shrimp have tails, shells, veins, or anything like that, remove them. Rinse the shrimp until they are clean, then blot them dry with a paper towel. When they are dry, season them with garlic powder, cumin, chili powder, salt and pepper.
Heat a tablespoon or two of oil in a pan on medium high heat. Add shrimp to heated pan one at a time, making it so they are all in one layer. Cook shrimp for a minute or two on each side until they change from clear to a pinkish white color. After they’re done, transfer shrimp to a plate so they don’t overcook.
After the shrimp are cooked, heat up your tortillas. I’ve found the easiest way to do this is to dampen a paper towel and cover the tortillas with the damp paper towel before you microwave them. Microwave tortillas for 30-45 seconds or until soft.
Slice up some avocado and lettuce or any other ingredients you want to add to your taco.
Assemble your tacos by adding 2 or 3 shrimp to each taco and loading it with lettuce and avocado and topping it off with the cilantro lime sauce.
Eat and ENJOY!
Notes:**These shrimp tacos are gluten-free (GF) and dairy free (DF) as long as you use corn tortillas! They are also fairly low in carbs, I would just count how many carbs are in your tortilla, and maybe switch out the honey for stevia or agave! These tacos are happy and healthy for just about everyone! 🙂
This is a pretty darn tasty recipe for Pad Thai that is thrown together with a little bit of everything. It is a great meal option for when you look into the pantry and all you see are odds and ends. This dish is also perfect for all those hungry college students who are tired of eating cereal for every meal, but can’t afford takeout.You know what I hate? Hate is a strong word, I know. But I hate this one thing. I really hate when you are so hungry that you are like starving, and you can’t find anything to eat. Um, Karlie, starving is also a strong word…
Okay, sorry. So I’m not really ever starving. But you know those times when you are like really, reallllly hungry and it’s like so hungry that you don’t want to go out and buy food and you just want to eat something from home because you’re THAT hungry…but you can’t come up with anything to make so it is making you angry? Yeah, that is what I hate. I hate being hangry. Anybody know if they’ve put hangry into the dictionary yet…? It kinda seems like it should be since “selfie” is officially a word. Selfies…bleh. That’s another thing I hate. Okay, [end rant].
On to the good stuff! So, yeah. This Pantry Pad Thai is flavorful, fast, and really easy to throw together. You can make it using whatever noodles you’ve got at home, a few dashes of this and that, and some peanut butter. The peanut butter is the game-changer here. I think peanut butter is just about the only thing that is absolutely necessary to make this recipe work. I added shrimp because it packs a little protein and because I am not in college anymore, so I can afford it 😉 Before you do anything, you’ll want to whisk together the sauce and let those flavors hang out and mingle for a little while. After you get the sauce party started, you want to cook the noodles. If you are adding shrimp or veggies, boil the noodles first and then right before the noodles are done, throw in the shrimp (and/or veggies). After that, you just mix it all together and eat!
The recipe for these Cheesy Ranch Cauliflower Breadsticks contains ZERO flour. They are totally gluten-free and extremely low in carbs! You will want to keep this recipe close!Holy smokes! Is it really February already?! Where does the time go? In case you didn’t know, today is Groundhog Day. Good old Punxsutawney Phil saw his shadow once again.
So, yes. It really is February already! One month has really passed since New Years and I really need to start getting back on track with my low-carb eating habits. This recipe for Cheesy Ranch Cauliflower Breadsticks is a winner, winner, chicken dinner! The cauliflower binds with an egg and some parmesan cheese to make a hearty, flavorful crust. Gluten free friends– this concoction is a terrific alternative to buying a prepackaged GF mix because the main ingredient is a vegetable, hello!? Even if you are not avoiding gluten, it is pretty darn easy to eat vegetables when they don’t taste like vegetables! Now you can be sneaky with those picky eaters in your life! I used to hate cauliflower as a kid. It was always cut up raw and served cold next to broccoli on veggie trays…and it was disgusting. Bleh. It was powdery, chunky, gritty, and tasteless. I guess I probably still feel that way. I can’t eat it raw. I just can’t. It’s just not good. But…if I grind it up, mix it with some cheese, add a little ranch flavor, and top all that with even more cheese, I could eat cauliflower for days.
Cheesy Ranch Cauliflower Breadsticks
Servings: Makes about 12 sticks, depending on how you slice it
Preheat oven to 450 degrees (F). Line a baking sheet with parchment paper and set aside.
Empty bag of frozen cauliflower into food processor. Pulse until finely ground. Cauliflower should resemble a powdery, rice substance.
Transfer ground cauliflower to microwave-safe bowl and cook in microwave for two minutes; stirring after each minute. This helps to fluff/steam cauliflower–you want the moisture to be pulled out of it.
If steamed cauliflower is warm, refrigerate until cool.
Add parmesan cheese, egg, ranch packet, garlic powder, onion powder, salt and pepper to cauliflower. Stir until combined. (Mixture will be wet and sticky.)
Pour mixture onto parchment paper-lined baking sheet and spread/shape into a pizza crust or breadstick shape. Do not spread too thin; should be about 1/4 inch thick.
Bake crust in oven for 15 minutes or until lightly golden brown.
Remove crust from oven and layer with ranch dressing (like pizza sauce) and top generously with shredded mozzarella.
Place pan back into oven for another 10-15 minutes until cheese is melted, bubbly, and golden.
Slice and serve with marinara sauce or a sauce of your choice!
***Notes: If you do not have a food processor, I would suggest grating the cauliflower with a cheese grater and chopping it as finely as possible. If you do not have parchment paper, you can still make this! Just grease the pan extra, extra well. You can also use raw cauliflower, of course. You’ll just have to prepare it and steam it and start at step 4. This recipe is also perfect for pizza crust! The base is the same. You can change the seasonings and substitute Italian seasoning or oregano.