How to make a perfect hard boiled egg!

Don’t laugh, it’s true!  Some people don’t know how to hard boil an egg.  Or, even better, they think they do, but can’t figure out why when the try to peel the egg, it doesn’t work!  Watch this video to see how I do it!

Did you enjoy the silent movie?!  I figured the directions were simple enough to do without much talking!  Just trying to keep you all on your toes 🙂  I decided to do the wine chugging  because so many people ask me if I ever actually drink my wine, and, because I’m a huge Will & Grace fan! In one of the last episodes of the series, Karen straight up chugs alcohol for what feels like forever, I guess this was my way to pay homage to my fave show!  I guarantee you’ll NEVER figure out what was actually in that bottle! I promise. Don’t even try.

The pocket watch that you see at 2:04 is actually an Elgin from the late 1800s!  It was my great grandmothers’ 16th birthday present! Pretty cool, right? My grandma handed it down to me for my birthday this year.  It’s actually the same great grandma that we got this recipe from…

So to make a perfect hard boiled egg, follow these simple steps:

1. Place as many eggs as you’d like in a pot, preferably one you own a lid for! (Feel free to make extras. Never know when you’ll need one for another meal and they can stay in your fridge for a week!)

2. Add water, enough to cover the eggs.

3. Turn heat on. As soon as the water boils, turn the heat off and cover with the lid for 10 minutes.

4. After 10 minutes, drain and put the eggs into a bowl of COLD water. You may have to dump out and refill with cold water because it will get hot quickly once you put the eggs in.

5. Peel! You can peel under cold water if you’re still having trouble.

SUPER SIMPLE.  Perfect for healthy snacks for bursts of protein, throw into salads, make egg salad, etc.

By the way, in case you were wondering, Julia is one of my most favoritest little girls in the whole entire world.  I just adore her and hope that one day, I will have the same relationship with my own daughter as I do with her.  You’ll see her in a video sometime soon! She’s a vegetarian, so we’ll be making a vegetarian recipe!


Like my egg happy face?  Did you notice it before I said it? Haha! 26 and still playing with my food….

Have a great week and go make some hard boiled eggs!!!

Chef Stef


Chicken with Artichokes and Lemon!

YUM.  Simple, one pan dish that includes a protein AND a veggie.  From prep to table in less than 15 minutes.  One pan to clean.  Healthy.  Can’t go wrong!

Hey, now you can tell all of your friends what an artichoke is!  Who knew?  Aren’t they beautiful?  Let’s see if you paid attention… is an artichoke a flower or a thistle?  Read through to the end to find the answer hidden somewhere in this post!

You’ll need only a few inexpensive ingredients:

1-2 thinly sliced chicken breast per person (Saving money tip: Buying a whole chicken breast is cheaper than buying the chicken breasts pre-cut.  Buy a large package of chicken breast, pound them, slice, and freeze what you won’t be using for this meal!)

8 oz artichoke hearts

1/2 lemon

1 small yellow onion

1 tsp salt/pepper

1 tbls parsley (fresh or dried)

1 tbls olive oil

1. Dice the onion.  In a large skillet, add the olive oil.  Saute the onions for about 3 minutes until they are sizzling and become translucent. Use your spatula to push the onions to the side of your pan.

2. Add the chicken.  Season the side facing up with some salt, pepper, parsley and lemon.  Wait 2 minutes, then flip and season with the rest of your seasoning.  When they have cooked another 2 minutes, take out the chicken and place on a plate.  Leave the onions.

3. Add the artichokes to your pan.  Use some of the natural juice from the can.  Add parsley and a squeeze of lemon.  Mix together with the onions.  Let them cook on medium heat for about 3 minutes, and as soon as all of the liquid has been sucked up and caramelizes, it’s ready!  Place artichokes and onions on top of your chicken and ENJOY! PS- thistles 🙂 Did you get it right?!

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Doesn’t get much simpler than that, folks!  Simple, healthy and inexpensive!  TRY IT! Come on… you know you want to…
Make it a GREAT week everyone!

Keep it classy,

Chef Stef

Buffalo Chicken Pizza

So my dad suggested I should make an appetizer recipe for the super bowl.  Instantly, I thought of buffalo chicken!  Then I thought, everyone loves wings and all of its accoutrements, so how can I put that all on a pizza?! You can either make my recipe as a pizza to cut into slices or squares, or if you want to make it into appetizer bites, simply cut into small, finger lickin’ pieces!

Wasn’t that far too easy to seem true?!  Believe me, I didn’t edit out any difficult parts… there just aren’t any!!

You’ll need:

2 tbls olive oil

3/4 cup of hot sauce, wing sauce or buffalo sauce (whatever you find, although there was quite a big selection in my Stop and Shop)

2-3 tbls of blue cheese dressing (there is a yogurt blue cheese dressing that will help you save on calories made by bolthouse farms and it’s delicious!)

1 tsp of salt

1 tbls of parsley (or oregano, italian seasonings, garlic)

2 cups of mozzarella cheese

2-3 stalks of celery for decoration

2 boneless skinless chicken breasts

12 oz. pizza dough (if you want to make a round pie, you can find dough in your refrigerated section. Or, if you want to make it a rectangle, you can buy the Pillsbury “Pizza Crust Classic”.)

First, turn your oven on 400°.  Put up a pot of water to boil, enough to cover 2 chicken breasts, and add your salt.

Take out a cutting board and cut off any excess fat you see on the chicken.  It’s faster to cut it off now, rather than to cook the chicken and try to cut it off when you’re ready to shred it.  Gently drop the chicken into your bolding pot.  Put the timer on for 15 minutes.

Take out your round or rectangular pan and grease it with olive oil.  Use a brush to coat every inch.  (If you don’t have a brush, use a paper towel.)  Put the dough on the pan and gently press it with your fingers to make it fit the size of the pan.  If you are making a round pizza, be sure to give it a bit of a crust by using one hand to guide it while the other hand presses down.  (Did that make sense?)  Drizzle olive oil on your dough and again, brush.  Now add your seasoning, whether it be oregano, parsley, etc.  If you want, add crushed garlic!!  It would be a delicious addition.  Cook this dough for 8 minutes.  Everyone’s ovens are different, so when it starts to look a bit cooked and a little brown, take it out.

Once you put that in, your chicken should be close to the 15 minute mark.  Take it out, cut one down the thickest part of the breast and check for any pinkness.  If it’s still slightly pink, put it back in.  I wouldn’t leave it in for more than 20 minutes though, you don’t want to over cook!  Yucky.

Place on a cutting board, use two forks, and pull apart the meat!  This is great thing to do to stay on a healthy track throughout your work week.  I make it in the beginning of the week, then throw it on top of salads,  sandwiches, add to broth to make chicken soup, make chicken salad, use teriyaki or bbq sauces, etc.  Super healthy!… well with exception of the bbq sauce, lol.

Add your chicken to a small mixing bowl.  When both pieces are shredded, add your buffalo sauce!  *Don’t forget to be paying attention to your dough in the oven! It’s okay if it’s done before you are ready with the chicken.  It’s going back in the oven anyway.  So, no stress. 🙂

Spread the chicken all over your crust.  Add your cheese.  (Pepperjack or blue cheese is also a good choice!)  Put back in the oven for 3-5 minutes until the cheese is melted.


Drizzle the blue cheese dressing (or ranch dressing!) all over the pizza.  Then, cut up the celery into thin pieces and sprinkle all over!


SO GOOD!!! Doesn’t it look pretty? From here, cut into whatever size pieces you need!



Seriously, you can’t go wrong with this one!

Warning: don’t eat it all at once. 🙂

Chef Stef