How to Bake “Hard Boiled” Eggs

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.IMG_0357Have 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.  IMG_0347I 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.

End of story.IMG_0380

How to Bake Hard Boiled Eggs

  • Servings: Makes 12 eggs
  • Difficulty: Easy
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What you need:

  • one dozen eggs
  • one muffin tin
  • a large bowl of ice water

What to do:

  1. Preheat oven to 330 degrees (F).
  2. Arrange muffin tin by placing one egg in each muffin opening.
  3. Place egg-filled muffin tin into oven and bake for 30 minutes.
  4. When eggs are almost finished, fill a large bowl with ice and water. Set aside.
  5. Remove eggs from oven.
  6. Carefully drop eggs into bowl of ice water. Let rest until they are cool.
  7. Peel eggs and ENJOY!  (Store in refrigerator)






Sausage Asparagus Frittata

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. IMG_0329That 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!IMG_0330This 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! IMG_0337

Sausage Asparagus Frittata

  • Servings: 4 large squares
  • Difficulty: EASY
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What you need:

  • parchment paper
  • 16 oz chub of ground breakfast sausage (I used maple for some sweetness)
  • 6 eggs
  • 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:

  1. 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.
  2. Heat a medium sized pan on the stove and brown the breakfast sausage according to package instructions until no longer pink.
  3. Transfer cooked sausage to a bowl by spooning it out, leaving excess grease in pan.  Set sausage aside.
  4. 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.
  5. Layer cooked sausage into egg dish and place in oven carefully.
  6. Bake in oven for 10 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. Slice dish and serve immediately!
  11. ENJOY!




Pecan Shortbread Biscotti

The word “biscotti” literally means twice baked in Italian.  The fact that we are baking something twice might make this recipe sound complicated, but it’s really not!  This biscotti is sooo- buttery and very light and sweet.  You will enjoy it down to the last crumb.IMG_0269BISCOTTI.

This is special biscotti.

This recipe is more like biscotti meets shortbread cookie meets butter pecan–and then dip it into a steamy hot cup of joe.

It is SO. STINKIN’. GOOD. IMG_0293Making biscotti is really not any more advanced than making cookies.  You really don’t have to do anything fancy other than separating it into two log shapes.IMG_0262And then once that is baked, you slice it as thin or thick as you would like, and put the slices back into the oven.IMG_0273Flip those bad boys over and put the pan into the oven for its final hurrah!IMG_0299.jpgI’m telling ya, invite some friends over, and watch those caffeinated comrades of yours devour every last bite of this delectable biscotti!  Ciao!

Pecan Shortbread Biscotti

  • Servings: 36-40 slices
  • Difficulty: Not difficult, time consuming
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What you need:

  • 3 sticks of softened butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 cups chopped pecans

What to do:

  1. Preheat oven to 350 degrees (F). Line a baking sheet with parchment paper or grease well.  Set aside.
  2. In a large bowl, beat butter and sugar together at medium speed until creamy (just a minute or so).
  3. Add extracts and beat in eggs one at a time, mixing into butter/sugar.
  4. In a small bowl, mix together flour and baking powder with a fork.
  5. Add flour mixture to creamed butter/sugar/eggs and mix until well combined.
  6. Fold pecans into batter.
  7. Shape into two logs.  (I would divide the dough into two similar-sized sections, then shape them into two log shapes.  They should be 2″ wide and about 10″ long.)
  8. Place the logs side by side on prepared baking sheet and place in oven.
  9. Bake for 20-25 minutes until golden.
  10. Remove from oven and slice logs into slices- should make 18-20 slices per log.
  11.  Turn slices flat to one side on the cookie sheet and bake in oven for additional 15 minutes or so.
  12. Remove from oven, flip slices over, and bake for the final 15 minutes until crispy and golden.
  13. ENJOY with a hot cup of coffee!


Ham Carbonara

It’s an easy, hearty recipe that is loaded with ham and bacon and can be thrown together in a flash.  Meaty, creamy, and satisfying! IMG_0228

I am currently sitting in my Colorado home, wishing it was one of our “300 days of sunshine”.  But it isn’t.  It’s kinda gloomy out!

Things are pretty quiet around here today because my partner in crime is a under the weather,  He actually has pneumonia.  Bleh!

I’m being his caretaker and practicing my “I mean business” face this week.  I have to force him to lay on the couch and REST.  He is a real busybody and likes to work hard, so this has been a little challenging for him.

He usually just smiles and shakes his head when I’m “being firm” because no matter how hard I try, I just can’t do it.  I literally stare at him, furrow my brow, and clench my teeth.  Try to picture that ….yeah, exactly.  That usually makes me seem more funny than ferocious.

I guess that’s not the worst thing, right?  IMG_0237 Are any of you like that?

Like, I am so nice sometimes that I wish I could be mean.  I always think of Sandra Bullock’s character in the movie The Blindside.  She has that firm, direct, tough demeanor.  I wish I could be firm and direct and tough like that.  IMG_0244


Ham Carbonara

  • Servings: Feeds 2-4
  • Difficulty: Easy
  • Print

What you need:

  • 1 fully cooked ham steak, cubed (any ham will work)
  • 1/4 cup of crumbled bacon bits (I chopped 3 slices of cooked bacon)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup of milk (any milk)
  • garlic powder
  • onion powder
  • salt and pepper
  • package of spaghetti noodles (any noodles, really)
  • 1/2 cup grated parmesan cheese
  • bag of frozen peas

What to do:

  1. Cook pasta according to package instructions, strain, and set aside.
  2. Heat a large skillet on medium-high heat.
  3. Place cubed ham steak and bacon into skillet and top with garlic and onion powder.
  4. Brown cubed ham steak and bacon until heated through and sizzling.  Stir often.
  5. Add can of cream of mushroom soup, milk, parmesan cheese, salt and pepper to skillet and stir to combine.
  6. Heat soup mixture on stove for 3-5 minutes, add 1 cup of frozen peas, cook another 2 minutes.
  7. Add strained noodles to skillet and toss to combine.  Toss until noodles are well coated.  Heat through.
  8. Top with extra parmesan cheese, serve immediately.
  9. ENJOY!



Flourless Peanut Butter Chocolate Chip Cookies

If you’re gluten free, you’ll love this recipe.  Even if you’re not, you will love this recipe! The peanut butter flavor is exploding out of these crumbly, delicate, little cookies.  It’s like eating peanut butter from a jar…well, minus that awkward stuck-to-the-roof-of-your-mouth feeling.  Peanut butter, sugar, and mini chocolate chips.  NO FLOUR! Gluten Free Peanut Butter Cookie 2 Are any of you guys angry eaters?

Like, okay, we have all heard of emotional eaters.  But I am not going to call myself an emotional eater because A) that sounds like a horrible condition, and B) I don’t get hungry with every emotion I feel.  If I am sad, I’m sad.  Don’t shove a hot dog in my face–I want a hug, sheesh.  If I am exceptionally happy, I am happy and I want to buzz around and be energetic and productive and maybe even a little annoying. I don’t have time to think about eating.

I do a pretty good job watching what I eat throughout the day.  I have a pretty balanced diet and try to not to overdo it.

Wellllll…make me angry…and that’ll all change reeeaaal quick.Gluten Free Peanut Butter Cookie 1

I had a long, crazy day at work and I just wanted to come home and relax for five whole minutes before I had to make dinner.  I walk in the front door, and the first thing I see is my husband and he is up to his elbows in WORK.  He brought work home with him…grrr.  So there’s that.  Then, I realize he has already eaten something for dinner so now I can’t make what I was planning on anymore.  A handful other things bug me on my way to our room; my totally not leak proof water cup tips over as I am carrying it under my arm and water seeps out all over me and I trip on my way into the closet as I am trying to kick off my heels.  Game…OVER. Gluten Free Peanut Butter Cookie 3I am ticked.  Hangry at this point.  I don’t want to make anything.  I am scrounging through the cupboards and opening the fridge again and again in my attempt to find a quick fix.  I grab the caramel corn.  I eat a handful of that.  I see the bag of mini marshmallows and shove some of those down, too.  I’m pacing around the kitchen blowing off some steam.  Finally, I walk to our tall cabinet and I just stand there staring into it, processing everything that has just occurred.  Then something catches my eye…it’s Cap’n Crunch.  Crunch Berries, of course.  I ate it.  And, it wasn’t even that good.


What have I become?

Gluten Free Peanut Butter Cookie 6

Well, my emotions got the best of me.  I am certainly an angry eater.

I am an angry eater who had nothing but sugar for dinner tonight.

Let’s hope this warm spearmint tea can make me forget.

Flourless Peanut Butter Chocolate Chip Cookies

  • Servings: Makes 3 dozen
  • Difficulty: You cannot mess this up
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What you need:

  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 cup mini chocolate chips (optional)

What to do:

  1. Preheat oven to 325 degrees (F).
  2. Line ungreased cookie sheet with parchment paper (optional)
  3. Mix all ingredients together in a medium-sized mixing bowl
  4. Form about 1 inch round balls (one tablespoon dough) and place on cookie sheet
  5. Using a fork, press and flatten each ball just slightly
  6. Bake cookies for 8-10 minutes.*
  7. Let cookies cool completely before transferring from pan
  8. ENJOY with a glass of cold milk!


*Note: the cookies should still look semi-fluffy and on the verge of not being done.  10 minutes is typically the longest I have gone.  Be sure to let them cool, otherwise, they’ll fall apart!  I did try to make them in a mini-muffin tin, but they need to cook a bit longer and cool MUCH longer before you can successfully transfer them from the tin.  Perhaps cook them the day before you transfer them?  Let me know if you get creative with this recipe!




Gluten Free Peanut Butter Cookie 4


Fajita Shrimp Po’ Boy Sandwiches

This sandwich takes the pride and joy of Louisiana and slaps it in the face with one of the best tastes Mexico has ever offered.  It features sizzlin’ shrimp, fajita veggies, and crisp romaine lettuce all piled high onto a perfectly crisp French roll, then slathered with a smoky chipotle mayo sauce.  Ohh my…IMG_0184Oh my gosh! Oh my gosh! Oh my gosh! I am so stinkin’ excited to be back.  Like, I might be a little too excited.  Buckle your seatbelts, friends…it’s gonna get crazy!

I’m back.  I’ve got a new last name, new home, new job, and brand spankin’ new, fresh ideas for Karlie and Oats!  I got engaged at the end of March (which is why blogging was on a hiatus) and then married on July 11, 2015.  The wedding was far better than anything I could have ever dreamed and it was simply gorgeous.  Follow me on Instagram to see photos of our day!  I am now married to Joey.  He is attractive, hardworking, and dedicated and a man who is extremely kindhearted and keeps me rooted.  So far our new life is go, go, go; which I doubt will ever stop.  But, we are finally settled and I finally got a chance to shoot some photos of one of the yummy dinners I made this week.IMG_0177My husband has family in the South.  (We spent some time together in New Orleans before we got engaged) And he constantly craves Southern food and anything Cajun. Personally, I think that Cajun food is typically salty and a little overwhelming.  I usually crave Mexican food and could probably eat an unhealthy amount of it before making myself sick.  BUT, being the loving wife that I am, I decided to learn how to introduce Southern flavors and ideas into my cooking.  After just one month of marriage, I have already attempted, and I emphasize {attempted} a jambalaya recipe, thrown some Cajun flavors into random dishes, and now I’m trying out the Po’ Boy.

Notice, though, my Po’ Boy has Mexican flavors added to it.

…aaanndddd marriage is about compromise.

I think we are off to a good start, right?  IMG_0147Here we go!  So, sizzle up some peppers and onions, then season and cook the shrimp. Whip up the sauce, and then prepare those rolls to get loaded with fiesta fajita goodness!IMG_0156Layer these beauts with some sauce, stack on the peppers and onions, layer it with shrimp, top it off with lettuce, douse it in more sauce and cap it offffff! TADAAA! Devour!IMG_0176

Fajita Shrimp Po' Boy Sandwiches

  • Servings: Makes 4 sandwiches
  • Difficulty: You can handle it
  • Print

What you need:

  • 1/2 lb of frozen cooked shrimp, thawed
  • 2 or 3 bell peppers (I used yellow, red, and orange)
  • butter or oil
  • 1/2 large onion
  • romaine lettuce, chopped
  • 2 french bread rolls (baguette-type)
  • cumin
  • chili powder
  • garlic powder
  • salt and pepper
  • 2 tablespoons mayonnaise
  • 7 oz can of chipotle pepper in adobo sauce (or substitute BBQ sauce)

What to do:

  1. Heat butter/oil in a large skillet on stove set to medium-high.
  2. Slice bell peppers and onion into thin strips (fajita style) and add to heated skillet
  3. Cook until peppers are cooked through and onions are golden and translucent; move skillet from heat. Set aside.
  4. Place thawed, fully cooked shrimp onto paper towels and blot to remove excess water.
  5. Sprinkle shrimp liberally with cumin, chili powder, garlic powder, salt and pepper to season.
  6. Heat more butter/oil in smaller skillet on stove; add seasoned shrimp.
  7. Heat shrimp for 1-2 minutes, do not overcook. Set aside.
  8. In a small bowl, mix together mayonnaise and about 3 oz of chipotle in adobo to make sauce.
  9. Cut rolls in half and slice lengthwise to make 4 sandwiches.
  10. Load the bottom of the roll with sauce, peppers and onions, shrimp, and lettuce.
  11. Top sandwich with more sauce and put on the lid.
  12. Scarf it down and ENJOY!


Where Have I Been?! (BIG NEWS!)

I apologize in advance:  this is the last post you’ll read from me for a few months.  WHY?!  Let me tell you why!

Jackson Square, French Quarter, NEW ORLEANS!

Jackson Square, French Quarter, NEW ORLEANS!

WELLLLL…I finally went on a trip to the South!  Woo!  By trip I mean, ROAD trip.  We drove. We darn did it.  Every single mile of that 22 hour-long journey.  And it was so worth it.  The food was fantastic, the culture was awesome, and the people were the best ever.

*Really this post is just a “let-me-catch-you-up” kind of post and an “I might have a surprise for you” post, so please read on 🙂IMG_8657 I’m just going to plop some pictures down here and take you on the fast track to hear (or read, I suppose) all the details of this exciting trip.  GUMBO.  I had my first bowl of authentic Southern gumbo at a little cafe in Natchez, MS.  It was like they took a scoop of river water and added okra, sausage, shrimp, and a few spices.  And it was delightful. 🙂 IMG_8694While I was in Natchez getting my fill of soul food and Civil War history, my hunka-hunka burnin’ love got to go out and fish in the Gulf of Mexico with his great uncle and cousin.  THIS was the highlight of his trip, I’m almost certain of it 😉IMG_8730Next exciting thing: NEW ORLEANS!  We spent an entire day in New Orleans, LA.  IMG_8852 Beautiful artwork adorns the fences along Jackson Square, part of the French Quarter in New Orleans. As you walk around, live Jazz music surrounds you almost everywhere you walk.  It’s invigorating!  IMG_8718We bonked around in the French Market for a little bit.  It was essentially a big farmers market-meets-flea market where the locals bring anything and everything to sell to the tourists.  Here we tried out some alligator-on-a-stick!  IMG_8746We stopped by Preservation Hall, of course. We had to.  There’s just way too much history to pass that up.  It was built in the ’60s to help preserve traditional New Orleans Jazz.   IMG_8753Then on our way home, we stopped and got ourselves a proper Po’ Boy Sandwich. I got a catfish po’ boy.  Oh my golly.  So much yum.  I soaked mine in Louisiana hot sauce.  New Orleans does food right.  IMG_8789Ever since my guy was a kid, he has looked forward to doing this every time he went to see his grandpa.  What is it?  Boiled peanuts.  I didn’t know that peanuts could be boiled, did you?  Peanuts that come straight out of the ground are considered “green”.  Generally, they are roasted and salted and that is how we get them.  Not in the South 🙂  IMG_8813 This is a very large tree that has been in Joey’s family for a long time. There’s something very special in this picture…look closely 😉   Something very exciting happened under this tree right before this picture was taken….IMG_8759 He popped the question!  I’M GETTING MARRIED!

So, that’s the scoop.  I am getting married in July, so for now my brain is drowning in wedding things.  I promise I will be back with new recipes before you know it.  I promise!  Keep in touch!IMG_8798