The EASIEST Hard Boiled Eggs

After weeks of anticipation, my recipe for the EASIEST hard boiled eggs is here! Not only are these easy to make, but the peeling process is even EASIER. Can I get an Amen?! 
Please tell me I'm not the only one that gets frustrated when trying to peel hard boiled eggs? It is so discouraging when half of the egg ends up in the trash. And, don't even get me started on trying to use those eggs for Deviled eggs! Once you try this  method, you will never look back.

Here's a look at the end result. Aren't these the cutest hard boiled eggs you have ever seen?
This first step is completely opposite of what my Grandma taught me. I'm pretty sure Grandma's everywhere have been teaching their daughter's and granddaughter's this method for generations. Now we know there's an easier way!
Bring a saucepan of water to a rapid boil, then gently lower the eggs into the water. Side note: You want your water boiling harder than in the picture below.

Once all the eggs are in the saucepan, reduce the heat until you get a gentle simmer. Again, a gentle simmer is a littler harder than the above picture. 
Cover and cook for 14 - 18 minutes, depending on how you prefer your eggs.

Once the eggs are done cooking, transfer them into an ice bath for 5 minutes. This immediately stops the cooking process and will allow you to peel the eggs right away.

Roll the eggs using the palm of your hand and a hard, flat surface, such as a counter top. This results in large pieces of shell that peel right off. It truly is AMAZING!

You can store peeled eggs in the refrigerator for up to 5 days. Enjoy!

The Best Lactation Cookie Recipe

 We've successfully breastfed for 4 months, more than halfway to our goal of at least 6 months, but not without our fair share of struggles along the way - clogged ducts, nursing strikes, and decrease in milk supply to name a few. While scrolling Instagram, I came across a company that sells lactation cookies which are supposed to increase your milk supply. I have heard of supplements, teas, and oatmeal aiding in increasing milk supply, but I had never heard of cookies working. I immediately went to their website (because who doesn't love cookies?) and what I found was disappointing.

I found their cookies to be overpriced and they recommended eating at least 3 cookies per day. Yikes! Since I couldn't justify spending $2+ on one single cookie, no matter the results, I found a recipe online and tweaked it to fit my needs. The first night I ate these cookies, I saw an increase of one and a half ounces on each side! I've been eating these cookies for almost a month now and my supply is back to where it was before, if not surpassed that. I mean, come on, that's amazing!

 These cookies are so soft and fluffy and you can't even taste the brewer's yeast and flaxseed meal. Another plus for these magic cookies? My (non-lactating) hubby loves them too!

The Best Lactation Cookies

Yields 2 dozen cookies.
Ingredients
3 cups old fashioned oatmeal 1 1/2 cups chocolate chips 4 tablespoons water 2 tablespoons flaxseed meal 1 teaspoon vanilla extract 1 1/2 cups brown sugar 1 cup butter (I use unsalted) 2 eggs 2 cups flour 4 tablespoons brewer's yeast 1 teaspoon cinnamon 1 teaspoon baking soda
Directions
1. Preheat oven to 350 degrees.  2. Mix flaxseed meal and water. Set aside for 3-5 minutes. 3. Cream butter and brown sugar. 4. Add eggs one at a time to butter mixture. 5. Stir flaxseed mixture and add with vanilla to butter mixture. 6. Mix remaining dry ingredients, except oats and chips, and add to butter mixture. 7. Mix in oats then chips. 8. Scoop onto ungreased baking sheet. 9. Bake 10-15 minutes.

Disclaimer: Though I saw an increase in my milk supply after consuming these cookies, results may vary.

Quinoa Enchilada Casserole

My love for Mexican food has resurfaced! Subtract the flour tortillas, add some quinoa and you're left with this delicious (and healthy!) Quinoa Enchilada Casserole.

To be quite frank with you, I was nervous to try this recipe because I have never had quinoa before. After one bite, I knew this recipe needed to be added to our rotating list of weekly dinners. Healthy and delicious? Score!

We were able to get 6 servings from this recipe, so plan accordingly.

Ingredients

1 cup quinoa - I used red, unbleached quinoa

1 (10-oz) can enchilada sauce

1 green pepper

1/2 cup corn - frozen or canned

1/2 cup canned black beans - drained and rinsed

1 tomato

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt and pepper to taste

3/4 cups shredded cheddar cheese

3/4 cups shredded mozzarella cheese

1 avocado

Directions

1. In a large saucepan, cook quinoa in 2 cups water. Cook according to package directions.

2. While quinoa is cooking, preheat oven to 375 degrees F. Coat an 8x8 or 2 quart baking dish with nonstick cooking spray.

3. In a large bowl, combine quinoa, enchilada sauce, green pepper, corn, black beans, tomato, cumin, chili powder, salt and pepper. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

4. Spread quinoa mixture into coated baking dish. Top with remaining cheeses.

5. Place into oven and bake until bubbly and cheese melts, about 20 minutes.

6. Serve immediately, garnished with avocado and more tomato, if desired.

Do you like quinoa and eat it on a regular basis?

If you make this recipe, let me know how you liked it!

Easy Stuffed Bell Pepper Recipe

Our town has the cutest farmer's market that we like strolling around on Saturday mornings. The hustle and bustle of all the farmer's and customers, the smells from fresh baked breads and desserts, and wandering without lists or concern for time makes for the perfect Saturday morning date. This past weekend we ended up buying four green bell peppers, which I turned into this Easy Stuffed Bell Peppers Recipe for dinner last night.  

  Ingredient List   4 Bell Peppers - any color 1 lb ground beef 1 onion 1 clove garlic 1 can tomato sauce 1 cup cooked rice Mozzarella cheese   Recipe   1. Pre-heat oven to 350 degrees. 2. Brown ground beef and then add onion and garlic. Cook until onions are clear or see-through. 3. While the meat is browning, cut the tops off of your bell peppers and get all the seeds out. Set bell peppers aside. 4. Once meat is browned, add the cooked rice and 1 cup of the tomato sauce to the mixture. Stir. 5. Fill bell peppers with equal amount of beef and rice mixture. 6. Place filled bell peppers in an ungreased glass baking dish. 7. Top with the remaining tomato sauce. 8. Cover tightly with aluminum foil. 9. Bake for 10 minutes. 10. Remove from oven and take off aluminum foil. Continue baking for 20 minutes, or until bell peppers are soft. 11. Remove from oven and top with mozzarella cheese. 12. Enjoy!  

  This Easy Stuffed Bell Pepper recipe is so easy to make on busy school nights when all you want to eat is ice cream. You don't do that? Neither do I. #exceptireallydo

Mini Meatloaf Recipe

Dinners around here tend to be redundant and pretty boring, if I'm being honest. We usually end up making either some sort of Ramen noodles (not to be confused with Top Ramen!), cereal, or spaghetti. One of my goals for this blog is to post at least two recipes per month. This will motivate and hold me accountable for accomplishing this goal - while learning how to cook!

Last month, Khanh found a mini meatloaf recipe online. Click here for the recipe!

This recipe was so easy and we had all of the ingredients on hand. That's my kind of dinner! (Not pictured is the ground beef or shredded cheese.)

This recipe makes eight mini meatloaves, which lasted us for two meals.

 I usually don't like eating leftovers, but these mini meatloaves reheated so well and made a perfect lunch the next day. We both agreed that this recipe should become a regular in the Dang household.

Give this mini meatloaf recipe a try and let me know what you think!