HOW TO BOIL & PEEL AN EGG "PERFECTLY"

Ever struggled with the simple task of boiling and peeling an egg? Last week my dad asked me to make some eggs on toast for breakfast, which meant boiling up and peeling a few eggs. I didn't think it would be hard to do even though it had been a while since I had boiled an egg. But when it came to the peeling part, I found it pretty hard. I banged each egg on the counter to crack the shells and while some peeled good almost in one piece, others were being seriously stubborn. These eggs ended up getting the white peeled off with the shell. Poor eggs. And here is where I had to do some research on a fool proof way to perfectly boil and peel an egg so the next time I boiled a couple of eggs, I would do it perfectly. So if your having the same problem that I had, then keep reading for a foolproof way to boil and peel an egg.

To get started, set your eggs in a sauce pan. Make sure your eggs are at room temperature to stop it from cracking. Add cold water to the pan and an additional one inch to cover the eggs for the boiling. Place the eggs with water over high heat and bring it to a boil. When boiling starts, set a timer for 10 minutes. The time for boiling could be around 10-12 minutes for hard boiled eggs & 4-6 minutes for soft boiled eggs.

Once you have boiled the eggs for 10-12 minutes, turn off the heat and bring the eggs to the sink. Pour out all the water from the sauce pan and cover with cold water. Then add about 12-15 ice cubes in the water. (The amount of ice cubes depends on the amount of eggs you make and the size of your sauce pan) Keep the eggs in the cold water for about 10 minutes. This will stop them from cooking in the hot water and will help separate the shell from the egg white.

I find it very annoying when an eggs does not peel perfectly so what I like to do is crack all around the egg, and slowly pull the shell away from the eggs....perfection right?  Sometimes the eggs will not peel this perfectly because it means the eggs are too fresh. The fresher the egg is, the harder it is to peel. If this happens, while peeling the egg, peel the egg on running water and try to remove it as slowly and carefully as you can.

Now this is a perfectly boiled and peeled egg. You can't go wrong when trying this method of peeling and boiling an egg, as long as you follow my guidelines on how to do it.

       

            Enjoy!!

HERB BAKED TILAPIA

Whats not to love about having fish for dinner right? They're easy to make, easy clean up, and they are mouth-watering. This herb baked tilapia is no expectation. It's full of flavor and you end up with perfectly baked fish. I am a huge fish lover and so is my family, so when it comes to dinner time, and we have fish in hand, I love to make this simple and easy recipe. The fish is coated with dried herbs, olive oil, and garnished with lemons. It't that perfect dish for everyone in your family to enjoy and the perfect dish for any casual or fancy occasion! Hope you try out this scrumptious recipe because it is a recipe worth trying.

Prep time: 5 minutes 
Cook time: 20 minutes 
Total time: 25 minutes
Serves: 4 people

Ingredients:
 10-12 pieces of tilapia
 Black pepper.
 Salt or vegeta (European spice)
 Red lobster seafood seasoning
 Olive oil (You may use vegetable or corn oil)

Directions:
1. Lay out all the filet's on a non stick pan and season with each spices evenly on each side. Then add a good amount of olive oil to cover each filet a little bit.
2. Set your oven to 400* degrees Fahrenheit and put it in the oven. Bake the fish for about 20 minutes or until the top is nice and golden brown and the fish is firm and tender.
3. Garnish with lemons and lemon juice. It may be eaten with anything you fancy on the side.

        Enjoy!!

UPDATE | IM BACK

Hello friends. As you may have noticed, I haven't posted since the beginning of this year. This year has so far been very busy and I never got a chance to actually sit down and write a blog post. But I have been taking pictures! Ever since I haven't posted, my sister has been constantly telling me to post and I always told her, I will later. But I never did. Thankfully she has been reminding me to post, so now I finally found the time to write a couple. I will try to post again every Monday, Wednesday, and Friday. I hope you enjoy tomorrows post and the rest of the ones that are coming up soon.

BULGARIAN "GUVECH"

Today I have decided to blog and share another one of my Bulgarian recipes that I love to make! In Bulgaria it's known as "guvech" which is a pot that they cook the actual dish in. Since you probably don't have one I will be showing you how to cook it in a large sauce pan (that is how I cooked mine.) It's not exactly a soup but it's a potato, vegetable, and meat dish that I promise you will enjoy! It's a bowl of true comfort food on your dinner table that will be ready in an hour or two. And even though it's a piping hot dish, you can make it all year round. I definitely prefer it during this time of year especially in front of the fire place!

Prep time: 15 minutes

Cook time: 60 minutes

Total time: 75 minutes (1 hour & 15 min)

Serves: 4-6 people

Ingredients:

Chicken breast (however much you desire)

 1 Large carrot

 1 Celery stick 
 3 Tomatoes
 1 Red, green, and yellow pepper (One of each color)
 1 Zucchini
 1 Large dry onion
 4-5 Peeled potatoes
 Paprika
 Oil
 One tablespoon of flour
 Black pepper
 Mint
 Salt or vegeta (A European spice)
 Water

Directions:
1. Chop the dry onion and place in a large sauce pan then add the chicken breast and let simmer until you hear a sizzle from the oil.
2. Chop the rest of the vegetables and add them in; Add the flour while the vegetable are lightly frying up and stir. After that add all the spices.
3.  Add the water (add water until all the vegetables are covered and then stir.)
4. Let the dish stay in the sauce pan on medium-low heat until the meat is ready to eat and the vegetables are nice and tender.
5. You can eat this with any bread and it is still delicious!
6. All of the vegetables can be replaced with any other vegetable you desire like, peas, green beans, eggplant instead of zucchini, okra, etc!

          Enjoy!!

TOMATO & HERB BAKED TILAPIA

Happy Monday! Well it's a brand new week. Can't say I'm too excited. Do you ever have a really busy weekend and then finally sit down to relax on Sunday night just to realize your upcoming week is so packed with things that you can't even begin to think about it? But it's okay, because I have some great recipes you can make for your loaded weekend that you just prepare and pop it in the oven and it's ready! It's "Tomato and herb tilapia". You just have to take it out of the freezer, and get it ready for the oven.

Prep time: 10 minutes 

Cook time: 1 hr/30 min

Total time: 1hr/40 min

Serves: 6 people 

Ingredients:

 Tilapia 

 Olive oil 

 Black pepper 

 Vegetta (European spice) or salt 

 Bay leaves 

 Oregano 

 2 large dry onions 

 4 cans of tomatoes 

Directions:

1. Cut the dry onions into strips, add all the spices; salt, black pepper, oregano, and bay leaves on the onions; mix them around.

2. Add the fish into the pan, add the same spices on each sides of the fish.

3. Add all the cans of tomato on top of the fish and make sure the tomatos are evenly layored on the fish.

4. Add some olive oil on top of the tomatoes. 

5. Bake at 450* until tomatos are nice and crisp and the fish is tender.

Unfortunately I was so excited to try the fish and I'm guessing I forgot to take a picture of the fish when it's done but it's better because you can try it out and see how it turned out!! I'm telling it looked and tasted amazing! And again I apologize for not taking a picture when it was done.

     Enjoy!

NEW YEARS TEA BISCUIT CAKE

Can you believe the new year is here, well a great way to start the new year and end the old one, is to get together with your loved ones and enjoy a scrumptious moist cake that all will enjoy! It all comes together when you make some pudding, custard, or any type of pudding; pour it over tea biscuits, wait a day or two and enjoy the cake! You get a hint of tea biscuits and the slightly sweetened pudding. Its one you'll love and you'll want to make it over and over all the time! It's also a no bake recipe, you only have to bake the pudding on the stove so it is spreadable. This cake had so many pros, but one con is that you have to wait a day or two to eat it so the pudding can get in the biscuits and it's moist and soft.

Prep time: 35 minutes
Cook time: 0 minutes
Total time: 35 minutes (Arranging the biscuits and cooking the pudding)
Serves: 4-6 people

Ingredients:
Pudding, custard, or any pudding
Any tea biscuits
Walnuts

Directions:
1. Make the pudding; I used a Bulgarian pudding.
2. Arrange tea biscuits on a rectangular pan, pour a good amount of the pudding on top of the biscuits and smooth all around with a spatula until all the biscuits are covered in pudding.
3. Do this process until you have three layers; the first layer should start with biscuits and the last layer should be the pudding. Also don't be afraid to put a lot of pudding because you want the cake to be moist.
4. Shred walnuts and add then on top of the cake. If you do not have a walnut shredder, put the right amount of walnuts in a plastic bag and with a rolling pin, smash the walnuts and add them to the cake.

         Enjoy!