Hard Boiled Eggs

Hard Boiled EggsYou either love them or hate them. Hard boiled eggs are made in my house nearly six times a year, typically around a holiday for an appetizer, or simply as a healthy snack. There always seem to be that question, each and every time they are made; How long do they cook? Here is my answer and one worth looking back on as you get perfect eggs, each and every time.


  • Eggs
  • Cold water
  • 1/2 tbs of vinegar

In a large saucepan, add your eggs and cover with enough cold water to cover at least an inch or more over the egg. I let my eggs sit in the cold bath for about five minutes. Add the vinegar. Bring the water to a rapid boil, cover, and remove from the heat. Let the eggs sit in the hot water for 12 minutes. Once they are done cooking in the water, remove them with a slotted spoon and add them to a cold bow of ice water to prevent them from cooking. After several minutes, remove them and place in a bowl.

When you are ready to eat them, tap them on a plate, or on the counter, and begin peeling away the shell. Serve with salt and pepper, or simply eat them plain. As a note, store them in the refrigerator for up to five days.

Happy Easter.

Banana Bread with Glaze

Banana BreadThere is something to be said about ripened bananas. Typically these over ripened bananas get tossed away in our house as the kids will not go near them. What they don’t know, is that I take those bananas and make bread out of them. Funny to see how they do not go near the things, however they devour the slices of warm bread. This recipe is extremely easy to make, and creates a delicious loaf of bread, one that is dense and moist. Serve this with a sweet glaze and it is sure to be a hit not only with adults, but kids as well.


  • 2 1/2 cups of all-purpose flour
  • 1 cup sugar
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of vegetable shortening
  • 3 ripe bananas
  • 4 eggs, beaten
  • Dark Rum (optional)

(cook time: 1 hour)

Preheat your oven to 350 degrees. Now, with your mixer (hand or KitchenAid), beat the shortening, sugar, bananas, and eggs. In a separate bowl, add the flour, baking soda, and salt, and mix well. Slowly begin to the flour mixture to the other mix. Add about a quarter cup of rum, more if you like. You will now have your mix ready. Lightly butter a bread pan, and add the mixture to the pan. Cook in the oven for nearly one hour, possibly longer depending on your oven. Test the readiness by inserting a knife in the middle of the bread. If it comes out clean, you are good to go.

Once removed from the oven, carefully remove from the pan and let cool for nearly fifteen minutes. This is the hard part, waiting. During the cooling period, add about 1/2 cup of powdered sugar to a bowl. Begin to water to the sugar to make a glaze, one that is not too thick. Add to the top of the loaf, wait a few minutes for the glaze to set, then slice and enjoy.

The Ultimate Meatloaf

I am not going to beat around the bush on this one, but this meatloaf is the best, seriously. Growing up, I was never one for the meatloaf. I mean, what is the meatloaf anyway but a breadpan full of meat with ketchup slathered on top, a mix of vegetables, and breadcrumbs, right? Having grown, I have learned to love the meatloaf, in particular, the one I am going to discuss below. If you are truly looking for comfort, then come on in.

Blackberry Barbecue Sauce Recipe


  • Nearly 1/2 pound each of ground beef, ground pork, ground veal
  • 1/2 cup of diced yellow onion
  • 1/2 tsp of dried basil
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper
  • 3 cloves of fresh garlic, finely chopped
  • 1 tbs worcestershire sauce
  • 1 egg, beaten
  • 3/4 cup of milk
  • 3 pieces of white bread, crust removed, torn into small pieces
  • Your favorite barbecue sauce

Cook time: 1 hour 25 minutes

Meatloaf with Barbecue SauceFirst preheat your oven to 350 degrees. In a large bowl, combine all of your ingredients, with the exception of the bbq sauce. Get in there, get dirty and greasy from the meat. Once combined, add to your bread/loaf pan which is typically 5×9. Shape into the pan, then add your sauce to the top, roughly a half cup. I used a honey chipotle sauce. Place in the oven for nearly one hour and 25 minutes.

Once cooked, remove from the oven and let it cool for roughly five minutes. In the meantime, warm up more of the bbq sauce. Remove the loaf to a serving dish, and drizzle the sauce on the top. Serve with your favorite sides. I served mine with mashed potatoes. Trust me, this one is really delicious.

The Corned Beef Sandwich

Corned Beef SandwichYou know those times when you constantly cannot get something out of your mind, especially when it comes to food? I am having one of those times, and you guessed it, the corned beef sandwich is taking over. I typically make corned beef twice a year, in the Spring for St. Patrick’s Day, and once in the fall. Making the corned beef could not be easier, and the result is spectacular in flavor.


  • 1 large corned beef
  • 2 bottles of beer, I use Harp
  • 3 cloves of garlic, rough chop
  • 2 bay leaves
  • Water

In a large pot, add the corned beef, and rub it with the seasoning packet that comes with the corned beef. Add to this the beer, garlic, and bay leaves. You will also want to add water to the pot, enough to cover the corned beef.

Bring this to a boil, then reduce the heat, and simmer for approximately 4-6 hours. Yes, you will have to wait this long!

Once done, remove, and slice against the grain into thin slices. Stack these high on a marble rye bread, and serve with swiss cheese, dark mustard, or a russian dressing.

Trust me, this one is good.