how to make perfect hard boiled eggs, it’s so easy!

Hard boiled eggs; eggs cooked in water, it shouldn’t be that hard, right?!?!  Yet somehow perfection alludes us all and we end up with an egg that is hardboiled with a green/blue ring around the outside of the yolk. WHY  oh WHY does that happen?!? It irritates me to no end, it’s ugly and I am convinced it makes the egg taste different!

See, no green!

See, no green!

A few months back I went though all my cooking magazines and “ripped” out the recipes I wanted to keep, read, try etc.  (They then go individually into plastic page protectors and are organized by course, type of food, ethnicity, etc)  Anyone that knows me, knows that I am an OCD anal retentive weirdo.  I do NOT rip up magazines! In fact, on Christmas I flipped out on my mom because she “creased” the magazine.  In all fairness it was a Martha Stewart magazine, and those I do NOT rip up and take apart. They are sacred treasures, like the Bible, and are never to be disturbed, hurt, fondled, mishandled etc.  I LOVE Martha. I have been saving her “Weddings” magazines for about 13years. Which is ironic considering how it is my FIRM belief that when you marry the right person there is no need for a lavish hoopla or a huge ring.  Being able to be with the person you love, that is satisfaction enough.  Alas I digress, I will elaborate on my thoughts on engagements, weddings and receptions another time.

Ok, so back to Eggs!! I was going through the magazines and found an article in cooking light on how to make a perfect boiled egg so I pulled it out to add to my binder;  because well, I HAD to.  I will admit, I was very skeptical.   But, I tried it and it worked! The eggs were perfection!

Ok, so here goes the best method ever for making hard-boiled eggs!

  • Place eggs in pan
  • Add water till it covers the eggs with water by about 1 inch
  • Turn flame/ heat on to high
  • When the water boils, put a lid on the pan, then turn the flame off.
  • Set your timer for 10minutes
  • When the timer rings/minutes are up, place the eggs into an ice bath to cool
  • Eat and use as needed!!!

And just in case you need a few more reasons to eat eggs; here are links to great resources on the health benefits of eggs!



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Best Ever Buffalo Chicken Pasta Salad, Summer Picnics Will Never Be The Same!

Spring may have just begun, but Summer is right around the corner!  And that means Summer foods; salads, grilling, BBQ,  all my favorites! I love dishes that are simple and delicious.  And also, because this time of year tends to get really busy for me, if it can be made ahead and hold for a few days, well I am not above admitting how awesome that is!

This recipe I (yes little ole me) invented myself! Yes, all me, and I am quite proud of it! The idea came from a similar salad I got at Hannaford Supermarket.  After the first time I had it, I was like WOW, how had I never thought of this?!? BUT theirs had blue cheese in it (yuck), a REALLY weird aftertaste, and a long list of weird ingredients. I knew I could make a better version of it from scratch, and not to toot my own horn but I nailed it!

This recipe makes a LOT! A perfect amount if you need to bring a dish to a summer party, or for dinner for the family. It can be made well ahead and kept in the fridge, and it is really filling.  It would go great with a green salad or some corn on the cob, you will not have room for much else.  This recipe is so easy. Seriously so easy that the “most difficult” part was chopping celery.

I peel my celery, always do, but you don’t have to if you don’t want to.  If you have any questions about celery peeling, feel free to ask me!  I highly recommend doing it.  Mr. Metz, the President of the CIA, taught me to do it years ago, and I’ve never gone back to unpeeled celery since. Also I bought the carrots pre-shredded.  This saved me a lot of time.  If you opt for this, I would recommend maybe just chopping them up a bit.  I didn’t, and I do think I should have because they were much bigger than the other items in the salad.

Buffalo Chicken Pasta Salad

  • 1lb Radiatori Pasta
  • 1 1/2lbs Chicken chopped  up (about half a rotisserie)
  • 2 Cups (9 oz) Chopped  Celery
  • 3 Cups Shredded Carrots (10 oz bag)
  • 3 Cups Ranch Dressing (I use Hidden Valley)
  • 3/4 Cup Franks Buffalo Sauce
  • 2 Cups Shredded Cheddar
  • Boil the pasta according to the instructions on the package. Drain the pasta, but don’t rinse. I NEVER rinse my pasta!
  • Pour on the ranch and buffalo sauce and stir to coat the pasta, set aside in the fridge and allow to cool
  • Add in the celery, carrots , cheddar and chicken and stir till combined.
  • Serve and enjoy!!!!