Sounds easy enough – boil up some eggs! But how often do you peel off half the egg because the shell is sticking to it? Or what about those off colored centers? No biggie, unless you are trying to make beautiful deviled eggs – which do not work out if the outer white portion is picked apart and dented to no end…takes away from that smooth delicious beauty.
So, here’s what works for me every time. And I mean the eggs peel very easily, the shell coming off in big sections (love that!), and the center is perfectly cooked through and perfectly yellow.
So this is just for those who have not yet figured out the sure way for producing perfect hard boiled eggs: Put your eggs in a pan of water, making sure the eggs are all submerged. Bring water to a boil. Let boil hard for 3 full minutes, then turn the stove OFF and cover with a lid for 10 full minutes. Then, immediately run under cold water. Voila!

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Chicken Fettuccine Alfredo

Last night, I made Chicken fettuccine alfredo. I did not have a recipe, and just “winged it”, and it turned out super-dee-lish! My normally-picky children devoured it as well, so I thought I’d share (the amounts listed are estimates so increase or decrease a bit as you see fit). We have a family of 8, and it made just enough sauce to feed everyone.

Ingredients:
1-1/2 lb chicken breast
2 tbsp olive oil
1/2 onion
4 cloves garlic, minced or crushed
3/4 cup chopped parsley
3/4 cup chopped sun dried tomatoes
1 tbsp italian seasonings
2 cups cream
1 cup milk
1 cup italian cheese blend
salt and pepper to liking
1 tsp crushed red pepper (amount depends on your love of hot spicy-ness)
Noodles

Instructions:
In skillet, saute´garlic, onion, and red pepper in olive oil for several minutes until soft. Meanwhile put the heavy cream into another skillet on med-high heat, stirring constantly so it does not burn (and turning down the heat when concerned). Now, take half of the onion/garlic/pepper mixture, and mix into the cream. Use the other half to cook with your chopped chicken breast for added flavor (you may add some olive oil, onion, and garlic to the chicken if you wish, as well as salt and pepper).
…get the noodles boiling…
Continue stirring the cream, adding in the chopped parsley, italian seasonings, and sun dried tomatoes. Once the chicken is thoroughly cooked, the cream sauce should be bubbling and gaining some thickness – fold the chicken mix into the cream sauce. Continue stirring as the sauce thickens, and just add some milk as needed, to maintain desired consistency, so it does not become too-thick.
Fold the cheese into the cream sauce mix, as the last step before serving over noodles.
Serve it up.
Enjoy!

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