Perfect Keto Boiled Eggs

This easy method makes sure that you always have perfectly boiled eggs with shells that are easy to peel. This makes them a quick and easy keto-friendly snack or addition to any meal.

Ingredients:

• 6 large eggs
• Water for boiling

Instructions:

Lay the eggs out in a single layer at the bottom of a pot

Put cold water over the eggs so that they are at least an inch below the surface

Set the pan on high heat and bring the water to a full boil

As soon as it starts to boil, take the pan off the heat and put a lid on top

Hard-boiled eggs are ready when the eggs are 10 to 12 minutes old after being put in hot water

As the eggs boil, get a bowl of ice water ready

With a slotted spoon, move the eggs to the bowl of ice water after they are done cooking

In the ice water bath, let the eggs cool for at least 5 minutes

Each egg should be tapped gently on a hard surface to crack the shell

The shell should then be peeled under running cold water

Eggs that have been peeled can be eaten right away or kept in the fridge for up to a week

Colcannon Irish-Style Mashed Potatoes

Colcannon is a traditional Irish dish made with mashed potatoes, cabbage, and green onions. It's creamy, hearty, and perfect for St. Patrick's Day or any cozy meal.

Ingredients:

• 4 large potatoes, peeled and quartered
• 4 cups shredded cabbage
• 1 cup milk
• 1/2 cup butter
• 4 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

Boil potatoes in salted water until tender, about 15 minutes

In a separate pot, cook shredded cabbage in boiling water until tender, about 5-7 minutes

Drain potatoes and return to the pot

Add milk and butter to the potatoes, and mash until smooth and creamy

Stir in cooked cabbage and sliced green onions

Season with salt and pepper to taste

Serve hot

Tall Blueberry Muffins

These tall blueberry muffins are a delightful treat that are perfect for breakfast or a snack. They're packed with juicy blueberries and have a beautiful sugar-crusted top. Follow these easy steps to make your own bakery-style muffins at home!

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour for coating blueberries
• 2 tablespoons coarse sugar for topping

Instructions:

Preheat your oven to 375F 190C and line a muffin tin with paper liners

In a bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt

Set aside

In another large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy

Add 2 large eggs one at a time, beating well after each addition

Stir in 1 teaspoon of vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of sour cream, beginning and ending with the dry ingredients

Mix until just combined

In a separate bowl, toss 1 1/2 cups of fresh blueberries with 1 tablespoon of all-purpose flour to coat them

This helps prevent them from sinking to the bottom of the muffins

Gently fold the coated blueberries into the muffin batter

Scoop the batter into the prepared muffin tin, filling each cup almost to the top

Sprinkle the tops of the muffins with 2 tablespoons of coarse sugar for a delightful crunch

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs clinging to it

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy your bakery-style tall blueberry muffins!

Roasted Potato Salad with Dijon and Goat Cheese Dressing - Mom Foodie

A tasty change from the usual potato salad is this Roasted Potato Salad with Dijon and Goat Cheese Dressing. The goat cheese dressing makes the roasted potatoes taste tangy and rich, making it a great side dish for any event.

Ingredients:

• 1 1/2 pounds baby potatoes, halved or quartered
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

Preheat oven to 400F 200C

In a bowl, toss the halved or quartered baby potatoes with olive oil, salt, and black pepper until evenly coated

Spread the potatoes on a baking sheet in a single layer

Roast in the preheated oven for about 25-30 minutes, or until golden and tender, flipping halfway through

While the potatoes are roasting, prepare the dressing by whisking together goat cheese, chopped parsley, Dijon mustard, red wine vinegar, minced garlic, extra virgin olive oil, honey, salt, and black pepper in a small bowl until smooth

Once the potatoes are done, transfer them to a serving bowl

Drizzle the dressing over the roasted potatoes and gently toss to coat evenly

Serve warm or at room temperature

Enjoy!

Spaghetti Bolognese

This is a hearty pasta dish with spaghetti and a Bolognese sauce made with ground beef, tomatoes, and aromatic vegetables.

Ingredients:

• 12 oz spaghetti
• 1 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can 14 oz crushed tomatoes
• 1/2 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

Cook spaghetti according to package instructions until al dente

In a large skillet, brown ground beef over medium heat

Add chopped onion, minced garlic, chopped carrot, and chopped celery

Cook until vegetables are softened, about 5 minutes

Stir in crushed tomatoes, beef broth, tomato paste, dried oregano, and dried basil

Bring to a simmer and let it cook for 15-20 minutes, until sauce has thickened

Season with salt and pepper to taste

Once spaghetti is cooked, drain and serve topped with Bolognese sauce and grated Parmesan cheese

Vegetarian Burritos

Beans, rice, chipotle chili sauce, and the fresh tastes of mango and avocado make these vegetarian burritos taste great. They're simple to make and great for a quick and filling meal.

Ingredients:

• 1 cup cooked rice
• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup chipotle chili sauce
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 4 large flour tortillas
• 1/2 cup shredded cheese optional
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1/4 cup sour cream optional

Instructions:

Put the black beans and cooked rice in a bowl and mix them together

Add pepper and salt to taste

Put the flour tortillas in the microwave or on a skillet and heat them for 10 seconds

This will make them soft

Put a small amount of chipotle chili sauce on each tortilla

Spread the rice and black bean mixture out evenly on the tortillas, leaving some space around the edges

On top of the rice and beans, put diced mango and avocado

You can add shredded cheese on top of the fillings if you want to

Add red onion dices and chopped cilantro on top

To make a burrito, fold the sides of each tortilla in and then roll them up tightly

If you want to, you can lightly toast each burrito for a few minutes on each side over medium-low heat until it turns golden brown

If you want, you can serve the vegetarian burritos with sour cream on the side

Enjoy your tasty burritos that you made yourself!

Tasso Ham Recipe

Elevate your culinary creations with the bold and smoky flavors of homemade Tasso Ham. This Louisiana-inspired recipe features pork butt strips coated in a flavorful dry rub and slow-smoked to perfection. With a spicy Cajun kick, Tasso Ham is a versatile ingredient that can enhance the taste of your favorite dishes like gumbo, jambalaya, and more.

Ingredients:

• 4-5 pounds pork butt, cut into 1-2 inch thick strips
• For the Dry Rub:
• - 1/2 cup kosher salt
• - 1/4 cup paprika
• - 1/4 cup onion powder
• - 1/4 cup garlic powder
• - 1/4 cup black pepper
• - 1/4 cup cayenne pepper
• - 2 tablespoons thyme
• - 2 tablespoons oregano
• - 2 tablespoons brown sugar
• Wood chips for smoking

Instructions:

Put all the Dry Rub ingredients in a bowl and mix them together

Spread out the pork butt strips and coat them evenly with the dry rub

Put the pork strips that have been seasoned in a large plastic bag that can be closed again

Put the bag in the fridge for at least 24 hours to let the flavors soak in

Warm up your smoker to 107F 225C and add wood chips to start smoking

Take the pork strips out of the fridge and let them warm up in the open air

The pork strips should be put on the smoker grates and left to smoke for three to four hours, or until the internal temperature reaches 165F 74C

After the tasso ham has been smoked, let it cool down before cutting it into thin strips

Put the Tasso Ham in a container that won't let air in and put it in the fridge until you're ready to use it

This homemade Tasso Ham will make your dishes taste better with its strong, smoky flavor

For a tasty and spicy ham accent, use it in gumbo, jambalaya, or any other recipe

This recipe for Tasso Ham gives you a real taste of Louisiana

It's great for giving your favorite dishes a Cajun kick