Crunchy, sweet Sugared Pecans. Make your own sweet spiced nuts for the holidays. These are the perfect addition to a cheese board and make a wonderful old-fashioned stocking stuffer. Always appreciated by those who enjoy the finer things in life!

I never met a pecan I didn’t like. But Sugared Pecans? Now we’re talkin’. I have a southern friend whose daddy owns pecan trees. Can you even imagine? I can’t, living in the north as I do. 

We do have lovely trees here: lilacs, birches and even Christmas trees.

(Which reminds me of the Christmas tree that used to reside in my front yard growing up. One day we came home and the Christmas tree was gone. Yep. And it didn’t just walk off.

It was harvested, as if we were a tree farm. Which we were not. People: it was in our front yard. And the week before Christmas.)

On to more pleasant topics: pecans.  Yesterday I made a double recipe (5 LBS!) of these Sugared Pecans and baked the entire batch in my turkey roasting pan.

They’re such an easy treat to make and always welcome. It takes about five minutes to mix up a two pound batch and an hour and a half to bake. There. You’re done.

Small investment, huge return, and you’ll have a beautiful stash for stocking stuffers, gift baskets and holiday nibbles.

Coat the pecans, then place in a large roasting pan. Bake for an hour and half, stirring several times. These smell so heavenly baking!

These are the best Sugared Pecans in the world! (Yeah, I’m biased.)

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Sugared Pecans

Sugared Pecans are the perfect holiday treat and the quintessential stocking and gift basket stuffer. This recipe takes five minutes to mix up and yields a two pound batch.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 2

Author Allie Taylor

Ingredients

• 2 pounds shelled pecan halves
• 2 egg whites
• 2 teaspoons cold water
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg

Instructions

• Place pecans in a large mixing bowl.
• Separately, froth egg whites and cold water together.
• Pour over pecans and mix thoroughly.
• Stir in remaining ingredients: sugar, cinnamon, salt and nutmeg.
• Transfer to a large baking or roasting pan.
• Bake at 225 degrees, uncovered for one and a half hours.
• Stir every thirty minutes.
• Cool, then store in an airtight container.

You may also like: Pumpkin Spice Sugared Pecans

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Fresh Peach Blueberry Salsa: fruity salsa with a delicious bite! This fresh salsa is so addictive and the peaches and blueberries are a sweet surprise!

I love a good fresh salsa and one of my fave things to do once the tomatoes finally start ripening around here is experiment with new salsas. Last summer I jumped the gun with Watermelon Salsa in July because the tomatoes weren’t even ripe yet. I just couldn’t wait.

Seriously, I almost never pick my first garden ripe tomato until the end of July or beginning of August. (That’s because sometimes it’s still snowing at the beginning of May around here. No kidding. That’s New England.)

So this past weekend we were racing around trying to get a million and one things done around here. The church picnic at the lake was on Saturday and we were packing to take our oldest to college two days later. I was giving haircuts to the bigger boys and making school shopping lists for the younger ones. So I didn’t have time to make anything elaborate for the picnic. (Understatement.) But I had a bunch of garden ripe tomatoes on the countertop to use up before we headed south.

I also had a few ripe peaches in the fruit bowl. The pint of forgotten fresh blueberries in the refrigerator was actually an after thought but took this salsa to the next level. And that’s how this salsa was born.

Truth is, I wasn’t even planning to put this Blueberry Salsa here on the blog. I was in a hurry getting out the door to the picnic and we were already running late. But it was so pretty and delicious I couldn’t resist snapping a few quick pictures.

The amounts of the ingredients are not all that important. I’m just sharing what I used — which is what I had on hand. Add more tomatoes, peaches, blueberries, garlic, peppers etc. according to your taste.

I don’t care for a watery salsa, so here’s a tip for you. I chopped all the fresh tomatoes, then lightly salted them and put them in a colander in the sink. The salt draws water out of the tomatoes. They drained for a bit while I chopped up the rest of the ingredients.

The fun thing about this salsa is it made a large quantity and disappeared fast at the picnic. It’s got to be one of the prettier and more colorful salsas I’ve made. I think that was partly why it went so fast. Plus the blueberries and peaches added an unexpected sweetness. I’ll definitely be making this salsa again and hope you’ll try it while the fresh garden tomatoes are still in season!

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Fresh Peach Blueberry Salsa

Ingredients

• 5-6 large ripe garden tomatoes, chopped
• 1 small jalapeno minus seeds and ribs, diced tiny
• 1/2 large red onion chopped
• 2 banana peppers seeded and diced
• 1 large red pepper seeded and diced
• 1 large clove garlic crushed
• 1/2 cup chopped fresh cilantro
• 1 ripe peach diced (no need to peel)
• 1 pint fresh blueberries
• sea salt to taste
• fresh squeezed juice of 1 lime 2-3 tablespoons

Instructions

• Place chopped tomatoes in a large colander in the sink or over a bowl.
• Lightly salt the tomatoes and gently stir.
• Let tomatoes sit in colander and drain while you prepare the other ingredients.
• Combine all ingredients, including drained tomatoes in a large serving bowl and gently stir.
• Salt to taste.
• Serve with tortilla or pita chips!

You may also like: Lime Avocado Black Bean Dip with Feta

The post Fresh Peach Blueberry Salsa appeared first on Through Her Looking Glass.

Watermelon Salsa: sweet with a bite. Refreshing summer appetizer. Juicy watermelon, jalapeño pepper, sweet red onion, cilantro and mint combine with tart fresh-squeezed lime juice and honeydew melon. The perfect summer salsa twist!

I sure do love watermelon in summertime! Watermelon sherbet, watermelon ice cream, watermelon slushies and watermelon sorbet. And how about an ice cold watermelon triangle? Sweet, juicy and refreshing.

A friend of mine worked in the fields in North Carolina growing up. Today he’s a grandfather, but he hoed the rows as a teenager. Picked the beans, corn and peas.

Loved working with his hands, and it was really hard work. Most days it was sweltering hot out in the fields.

But he smiles about the breaks, that mid-afternoon rush to the watermelon patch with the crew. Smashing open a big, juicy one. Diving into the sweet, face first!

They say if you’re looking for the perfect, ripe watermelon, pick one that feels heavy for its size. It should have a creamy yellow spot on its underside where it ripened in the sun. And you probably know a watermelon is 92% water.

Some people know how to thump a watermelon to tell if it’s good one. I think it must be an art. Kind souls have spied my bewildered face at the bin trying to pick the perfect one. They’ve even volunteered to help.

Confidently, they thump away and finally announce, “This one — it’s perfect!” (But truth be told, the thumps all sound identical to me. Proof I didn’t grow up working on a farm in the south!)

This Watermelon Salsa is quick and easy to make. Dice ripe watermelon, honeydew melon and sweet red onion. Chop fresh cilantro and mint. Mince jalapeño pepper fine. Combine it all with fresh squeezed lime juice and some coarse salt. This is the salsa we’ll be making all summer long at our house.

Play with the amounts of cilantro and mint. It’s a great excuse to taste test along the way. (Not that I’d know or anything.) Give all the ingredients a gentle stir in the bowl and serve immediately with pita chips.

You’ll find that lime juice and salt draw the juice out of the watermelon over time. Just drain some if needed. This salsa is incredibly sweet and delicious, and the watermelon contrasts perfectly with the spicy jalapeño peppers. So fresh. Hope you love it too!

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Watermelon Salsa

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups

Ingredients

• 3 cups diced ripe watermelon
• 1 cup diced ripe honeydew melon
• 1 small jalapeño pepper ribs and seeds removed diced
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 tablespoon fresh squeezed lime juice
• 1/2 medium red onion diced
• 1 teaspoon coarsely ground salt

Instructions

• Combine all ingredients in a medium sized bowl and serve with pita chips.

Notes

Best served immediately or within a few hours. The salt and lime juice draw out the watermelon juice as this salsa sits. Just drain off extra juice as needed.

You may also like: Garden Fresh Mango Salsa

The post Watermelon Salsa appeared first on Through Her Looking Glass.

Crispy, cheesy and oh so addictive! Bacon Wrapped Stuffed Jalapeños are the most coveted game day appetizer on the planet. Fresh jalapeños are stuffed with a cream cheese cheddar mixture, then wrapped with bacon. Baked to smoky perfection, these are unforgettably delicious and spicy poppers. You can’t stop at one!

You’ll love these bacon wrapped jalapeño poppers! I recently tried making them at home for the first time.

It won’t be my last, they were such a hit! (They also happen to be Keto friendly, low carb and gluten free! So hip hip hurray!)

Slice fresh jalapeños in half lengthwise and be sure to remove all seeds and membranes. (A grapefruit spoon or grapefruit knife works great for this.) The capsaicin (what makes peppers hot!) is located in the seeds and membranes.

If you don’t care for spicy heat, try stuffing red and orange sweet mini-peppers. Or stuff a mixture of jalapeño and sweet red and yellow mini-peppers for a smorgasbord sure to please every palate!

The cheesy filling mixture is so easy to whip up. Mix softened cream cheese with shredded cheddar or monterey jack, seasonings, chopped green onion and fresh minced garlic.

Pre-cook bacon until just soft, so it wraps easily around the stuffed jalapeños. Nine minutes at 375° worked nicely for me.

Wrap stuffed jalapeño with the lightly pre-cooked bacon, tucking ends underneath and securing tightly with a toothpick. Bake for 20 minutes at 425° or until golden brown. For milder flavor, bake for 45-50 minutes at 350°. Broil a minute or two at the end if the bacon needs crisping, but watch closely!

Or grill these outside (use a grill mat) for 18 – 20 minutes, flipping partway through baking. Enjoy!

Tips for making Bacon Wrapped Stuffed Jalapeños:

• Look for uniform 3-4″ jalapeño peppers so the poppers cook evenly.
• Use gloves when working with jalapeños to slice and remove seeds and membranes. (Jalapeños can easily burn your fingers depending on the heat factor.  And whatever you do, don’t touch your eyes, nose or mouth!)
• Use a grapefruit spoon or grapefruit knife to easily remove seeds and membranes.
• Line baking sheet with parchment paper or foil for easy clean up. Or spray pan with cooking spray.
• You can freeze bacon-wrapped stuffed jalapeños ahead of time. Wrap stuffed peppers with partially cooked bacon. Don’t bake, but freeze individually on a sheet ’til frozen, then transfer to a ziploc bag (air removed) for later use. Poppers will keep this way for several months tightly sealed in the freezer.
• If you can’t handle the heat, but like the idea of jalapeño poppers, try a mix of mini sweet peppers instead. Or make a mixed tray of jalapeño and mini sweet peppers for all to enjoy.
• Pre-cook bacon in the oven, until just softened, 9 mins. at 375°.
• Bake poppers at 350° for 45 – 50 minutes for a milder, smoky flavor or at 425° for 20 minutes for bolder flavor. Broil if needed for a minute at the end to crisp them up, but watch closely.
• If grilling outside, grill for 18-20 minutes, using a grill mat to reduce flare ups. Cook upside down first, then flip after 5-7 minutes.
• Try stuffing with filling, wrapping in pre-cooked bacon and freezing for about ten minutes before baking. This helps cheesy  mixture to stay inside the jalapeños while baking.
• If you don’t have bacon on hand, try sprinkling real bacon bits on top!

Other jalapeño recipes you may enjoy: Jalapeño Popper Chicken Dip, Cheesy Jalapeño Bacon Steak Fries and Strawberry Jalapeno Salsa.

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Scrumptious Bacon Wrapped Stuffed Jalapeños (Keto, Low Carb & Gluten-Free!)

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 poppers

Ingredients

• 1, 8 oz. brick softened cream cheese (not whipped or spreadable cream cheese, and not Neufchâtel cream cheese)
• 3/4 cup shredded sharp cheddar OR shredded Monterey Jack cheese
• 1 clove minced garlic or more
• 1 green onion green and white parts diced small
• 8 washed fresh Jalapeño peppers (or 8 - 10 mini red and yellow peppers, or a mixture of both)
• 16 slices bacon not thick cut or real bacon bits

Instructions

• Line baking sheet with foil or parchment paper.
• Pre-bake sliced bacon on the baking sheet in the oven at 375° for 9 minutes. (Should still be soft and pliable.) Set aside to cool.
• Mix cream cheese in mixing bowl until smooth and creamy with no lumps. (An electric hand mixer works great for this.)
• Stir salt and pepper, shredded cheese, fresh minced garlic and diced green onion into cream cheese until thoroughly combined.
• Set aside cheese mixture.
• Slice clean jalapeño peppers (or sweet mini-peppers) in half length-wise. (A good sharp knife is helpful!)
• Remove jalapeño seeds and membranes and discard. (A small melon baller, grapefruit spoon or grapefruit knife works well for this.)
• Stuff each pepper half with cream cheese mixture.
• Wrap each stuffed pepper half with one slice of pre-cooked bacon and secure with a wooden toothpick.
• Place cheese stuffed, bacon wrapped jalapeños on a parchment or foil lined baking sheet.
• Optional: At this point you may freeze stuffed peppers for ten minutes or so, to help contain the cheese while baking!
• TO BAKE: Bake for 45-50 minutes at 350° for milder flavor, or 20 - 25 minutes at 425° for bolder flavor.
• If needed, broil for a minute or two at the end to crisp up the bacon. (WATCH CLOSELY!)
• TO GRILL: Grill for 20 minutes, using a grill mat to reduce flareups. Start with the poppers upside down first, then flip right side up 5-6 minutes into grilling. Then grill 10 minutes or more until bacon is crisp.)

You may also like: Original Chipotle Guacamole

The post Scrumptious Bacon Wrapped Stuffed Jalapeños (Keto, Low Carb & Gluten-Free!) appeared first on Through Her Looking Glass.

This keto-friendly Cream of Broccoli Soup Recipe is perfect if you’re looking for a rich and creamy low-carb broccoli soup that’s easy to make with just a few ingredients on hand. It incorporates frozen chopped broccoli, so no chopping necessary! Cream cheese and heavy cream make it the creamiest broccoli soup ever.

I sampled this soup for the first time when our son Jonathan was born over twenty years ago. A kind friend (also a great cook!) brought it over for dinner, and we’ve been in love with this soup ever since.

This Cream of Broccoli Soup Recipe also fits perfectly into a keto diet. If you’re unfamiliar with the keto diet, it relies heavily on good fats, minimal protein and low carbs daily.

(Good fats on the keto diet are considered to be saturated fats, monounsaturated fats, natural trans fats and natural polyunsaturated fats. More info. here!) So this broccoli soup is naturally a tasty, filling and nutritious option that fits the bill.

Use an immersion blender if you have one

So last week I finally jumped on the band wagon and picked up an immersion blender. Do you have one of these kitchen wonders yet? It’s so much fun, makes quick work of blending and emulsifying, and it wasn’t very expensive.

I found my heavy duty immersion blender on Amazon with excellent ratings and it’s lived up to my every expectation.

So far I’ve used it to make homemade mayonnaise (with avocado oil!), homemade ranch dressing, French toast, a creamy bacon cauliflower cheese soup and this Cream of Broccoli Soup. An immersion blender is a great invention and I only wish I hadn’t waited so long to get one.

(You can also easily make this soup with a regular countertop blender too.)

Directions to make this keto-friendly Cream of Broccoli Soup Recipe are so simple.

Chop up your green onions and sauté them in a bit of butter.

• Add cubed cream cheese and heavy cream (or half and half).
• Stir over low heat until cream cheese is completely melted.
• Stir in chicken broth and add half of chopped broccoli.
• Process soup until creamy, with an immersion blender or a countertop blender.
• Add remaining chopped broccoli.
• Stir in seasonings.
• Cook on low until broccoli is tender.

Serve hot and garnish with toasted almonds if desired. That’s all for now, folks!!!

Tips for Making Cream of Broccoli Soup:

• Start with your cream cheese at room temperature rather than straight from the refrigerator. It will melt easier at room temperature.
• Thaw the broccoli ahead of time.
• Use chopped frozen broccoli to save yourself a lot of chopping work!
• Use an immersion blender or process in a countertop blender.
• If you prefer a smoother soup, process soup with all broccoli added.
• Cook over low heat just until broccoli is tender.
• Absolutely do not boil! (The soup will separate and the texture will be ruined.) Always keep this soup on low or medium low heat just to be safe.

Other broccoli recipes you may enjoy: Broccoli Bacon Salad, Cheesy Broccoli Rice and Beef and Broccoli Recipe .

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Keto Cream of Broccoli Soup Recipe

Ingredients

• 1 cup chopped green onion
• 4 tablespoons butter
• 32 ounces cream cheese at room temperature
• 4 cups half and half or heavy cream
• 4 cups organic sugar-free chicken broth
• 6 10 ounce boxes frozen, chopped broccoli, thawed
• 2 teaspoons lemon juice
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• optional: toasted slivered almonds for garnish

Instructions

• Keep in mind that during this whole process you don't want the soup to boil. (This can cause it to separate and ruin the texture.)
• Saute onions in butter in a large saucepan or Dutch oven.
• Cube cream cheese.
• Add cubed cream cheese and heavy cream or half and half to green onions.
• Stir over low heat until the cream cheese is melted.
• Stir in chicken broth.
• Add half of the chopped broccoli.
• Process soup with an immersion blender or in a countertop blender until smooth.
• Stir in lemon juice and seasonings.
• Add remaining chopped broccoli.
• Cook over low heat until frozen broccoli is tender.
• Garnish each bowl with toasted almonds and fresh herbs if desired.

You may also like this soup : Simon Pearce Vermont Cheddar Cheese Soup

The post Keto-Friendly Cream of Broccoli Soup Recipe appeared first on Through Her Looking Glass.

If you’re wondering how to hard boil eggs perfectly every time, you’re in the right place! Hard-boiled eggs are a versatile and delicious way to boost your protein intake. This new method for hard boiling eggs is simple, especially when you know the easy tricks!

Who’s Ready for a New Way To Hard Boil Eggs?

We love hard-boiled eggs at our house, and there are so many ways to enjoy them! Peel and dip in salt and pepper for a quick and easy portable breakfast, lunch, or snack. Slice hardboiled eggs, and add them to a green salad, like my scrumptious Maple Warm Bacon Dressing Spinach Salad. Or transform hard-boiled eggs into deviled eggs or a lovely egg salad! These are just a few of our favorite ways to enjoy hard-boiled eggs. (Did you know that one large hardboiled egg has 6 power-packed grams of protein?!)

But how can you hard boil eggs perfectly every single time? I set out to discover just that.

When hard-boiling eggs with the traditional method, it’s hit or miss as to whether or not the eggs will cook consistently. Or they might overcook and have that greenish gray-colored ring around the yolk. Ick! But there’s a new method in town and it’s so easy to do. Just steam them!

Steaming eggs guarantees a consistent heat temperature for all the eggs all of the time. That consistent temperature creates the perfect hard-boiled egg!

How To Make the Best Hardboiled Eggs

You only need two ingredients to make perfect hardboiled eggs — raw eggs and water! Beyond that, it coms down to the equipment used. I used a large stock pot and colander, but you could also use an Instant Pot with the steamer basket! We’ll discuss that more in the FAQs, but in the meantime check out the step-by-step instructions below.

Step-By-Step Instructions

Add an inch or two of water to a large frying pan or stockpot that has a lid, and place a metal steamer basket over the water. Water level should be just below the level of the steamer basket. (Optional: add a tablespoon of white vinegar to the water.) Make sure you have enough water that it doesn’t boil dry!

Bring water to a boil over hight heat on the stovetop. Add eggs to the steamer basket and immediately cover tightly with the lid. (Water should not be touching the eggs.)

Continue boiling the water for 13 minutes over medium-high heat, then remove from the heat.  Immediately transfer eggs to an ice water bath. (A ladle or slotted spoon works great!)

Cool eggs completely, then crack and peel them to use in your favorite recipes!

Tips for Success

• Fresh eggs can be more difficult to peel, so I recommend using older eggs. (If you’re concerned they’re too old, do the float test! Fill a tall glass with water, and place the egg inside. if it sinks, it’s good; if it floats, it’s bad.)
• Be careful to have enough water below the steamer basket so it doesn’t boil dry.
• I prefer organic eggs because they have more nutrients, taste better, and have a vibrant color.
• So this is fun. To center the egg yolk of a hard-boiled egg, always store tip-down (wide side pointed up!) in the egg crate. Best to arrange them this way at least a day before you hard boil your eggs.
• Steam eggs when they’re at room temperature as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out. (This can be a nightmare for peeling later.)
• If you don’t have time to wait for the eggs to come to room temperature, place your cold eggs in a bowl of hot tap water for about 5 minutes before hard-boiling them.
• Add a tablespoon of vinegar to the water for easier peeling.
• Some people swear by pricking the wide end of each egg with a thumbtack before cooking. This is supposed to release the inner pocket of air and prevent the egg shells from cracking while cooking. I’ve tried it myself, and sometimes it works and sometimes it doesn’t.
• Hard-boiled eggs are easiest to peel right after they’re cooked, so peel as soon as they are cool.
• Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
• I use a stainless steel vegetable steamer basket with metal feet on the bottom. (Eggs should not touch the water.)
• While the eggs steam, prepare an ice-cold water bath by adding ice and cold water to your kitchen sink or a large mixing bowl.
• It’s easy to transfer hot, hard-boiled eggs one by one to the ice bath with a ladle, slotted spoon, or ice cream scoop.

Storage Instructions

Store hardboiled eggs with the shells on and in-tact for up to 7 days in the fridge. If you want to peel them to make eating them alter more convenient, go for it, but be aware they’ll only last up to 4 days this way.

Enjoy them throughout the week cold or let them come to room temperature. It’s up to you! This perfect hardboiled egg recipe is perfect for meal-prepping healthy meals (especially lunches) ahead of a busy week. Also a great snack to grab on the go for kids and adults alike!

Frequently Asked Questions

• How do you peel hardboiled eggs?
  After the eggs have soaked in an ice bath for a few minutes, you can remove the shell easily by rolling the cooked eggs on the counter with the palm of your hand to loosen the shell. Then, simply remove the peel. This method shouldn’t take any egg white with the peel. 
• Can I make hardboiled eggs in the Instant Pot?
  Yes! I learned how to make Instant Pot hardboiled eggs from Kristen at “A Mind ‘Full’ Mom.” Pour 1 cup of cold water into the insert of your Instant Pot. Place however many eggs you’d like to cool on the device’s steamer rack. Seal the pressure cooker, and set it to cook for 5 minutes on HIGH pressure. After this time has elapsed, allow the pressure to release naturally for 5 minutes. Then, manually release any leftover pressure by opening the sealed vent very carefully with a spoon or dish cloth to protect your hand. Carefully, remove eggs from the pressure cooker and place it in an ice bath for 5 minutes. Then, remove eggs from the ice bath, peel, and enjoy! This method is guaranteed to cook them perfectly every single time because you’re using a controlled environment — the Instant Pot!
• Can I make hardboiled eggs in the air fryer?
  Yes! (I mean, really, is there anything your air fryer can’t do?!) Simply place some cold or room temperature eggs in your air fryer that has been sprayed with nonstick spray and preheated to 250 degrees. Cook for 16 minutes, and then immediately place them in an ice water bath to halt cooking. Peel the eggs as directed above, and enjoy!

More Egg-cellent Recipes To Try

• How To Make the Perfect Omelette
• Simple Eggs Benedict
• Summer Corn Omelette
• How to Bake Bacon in the Oven
• Easy Strawberry Crepes

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(New Method!) How to Hard Boil Eggs Perfectly

Cook Time 13 minutes minutes

Ingredients

• 1 dozen eggs at room temperature preferably not fresh
• water
• optional: 1 tablespoon white vinegar

Instructions

• Fill the bottom of a stock pot with several inches of water. (Make sure you have a lid for your pot.)
• Optional: add a tablespoon of vinegar to the water. (for easier peeling)
• Bring the water to a hard boil over high heat.
• Place stainless steel basket (or metal colander over the boiling water.)
• Water should be below the level of the boiling water.
• Add eggs to the colander. (Eggs should not be touching the water.)
• Place cover on the pot.
• Continue boiling the water for exactly thirteen minutes.
• While eggs are steaming, prepare an ice bath in the kitchen sink or in a large mixing bowl.
• At the thirteen minute mark, remove eggs from the stainless steel basket and add to the ice bath.
• Cool eggs completely, about 15 minutes.
• Crack and peel!

Notes

• Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
• It's best to use room temperature eggs as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out.
• Use a slotted spoon, ladle or ice cream scoop to transfer hot, hard-boiled eggs one by one to the ice bath.

The post How to Hard Boil Eggs Perfectly Every Time appeared first on Through Her Looking Glass.

Homemade Italian Meatballs are chock full of fresh and wholesome ingredients, always a big hit at our house. Spoon over spaghetti and pasta, or stuff into a toasted sub roll with melted provolone. Homemade meatballs are a great main dish everyone craves.

Homemade Italian Meatballs & Sauce:

While I may not have a drop of Italian blood in my veins, that doesn’t mean I don’t love me some good Italian cooking! And my earliest memories of authentic Italian meatballs come from my growing up days in Rhode Island.

My dad owned a yacht manufacturing business on 47 Gooding Avenue in Bristol. Every once in a while I got to spend the day with him at work. The office staff kindly found odd “jobs” I could do to earn money. (Read: someone, keep that kid busy.)

One job I loved was unlocking the soda vending machines on the property. I collected the coins inside, then counted and rolled them into paper sleeves to take to the bank. The best part? My dad always let me pick a soda while I was collecting from the machines. Fanta root beer. That’s the one I always picked.

We rarely had soda at home so it was a big treat. The irony is, I was usually going in with my dad because our dentist was nearby and my dad was bringing me in for my six month appointment. (Ahem.) Too funny. I don’t remember mentioning the Fanta to Dr. Ramos.

Yep, I got a little sidetracked going down memory lane. I do that. Meatballs. At lunchtime we frequented one of two places: Friendly’s or Ricotti’s Sandwich Shop. Ricotti’s was just down the street at 11 Gooding Avenue. That’s where we ordered the fresh Italian meatball subs I remember so well.

Only we called them grinders. Oh they were good. SO good. Soft, fresh baked grinder rolls stuffed with savory Italian meatballs, smothered in the best sauce with melted provolone. Best. Lunch. With dad. Ever.

This mouthwatering Homemade Italian Meatballs recipe reminds me of those Ricotti’s Italian meatballs made with fresh ingredients: garlic, parsley, Italian bread crumbs and freshly grated parmesan to name a few.

Use all beef or a mixture of ground meats. (I used ground beef and ground turkey in these meatballs.)

These Homemade Italian Meatballs are quick and easy to make and your family will love them too. Grab your fork and let’s mangia!

Tips for Making Homemade Italian Meatballs & Sauce:

• Use ground beef or a mixture of ground meats like ground turkey, ground beef, ground veal or Italian sausage.
• Grate fresh parmesan and romano cheese over meatballs before serving.
• Use fresh garlic, freshly grated cheese and fresh parsley for great flavor.
• Serve over spaghetti or pasta, or stuff into toasted grinders for meatball subs.
• You can the brown meatballs over medium heat in a frying pan with a little oil before adding them to the homemade sauce if you like. Or gently add them (uncooked) to simmering sauce. Let the meatballs simmer in the sauce for a good while before stirring. (Otherwise they could fall apart.)
• Make these ahead and freeze the meatballs, then drop into the simmering sauce as needed.

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Homemade Italian Meatballs

Savory, tender Italian meatballs with fresh garlic, parmesan, flat leaf parsley in a delicious simmered tomato sauce.

Course Main Dish

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18

Author Allie Taylor

Ingredients

• 2-3 tablespoons olive oil
• 4 cloves crushed garlic divided
• 1 onion diced
• 1, 28 ounce can crushed tomatoes
• 1, 15 ounce can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound 85% lean ground beef
• or a mixture of 8 ounces 85% lean ground beef and 8 ounces ground turkey
• 1 large egg
• 1/2 cup chopped flat leaf parsley
• 1/2 cup Italian bread crumbs
• 1/2 cup freshly grated parmesan cheese

Instructions

• Heat olive oil in a medium sauce pan over medium heat.
• Add chopped onions and 2 cloves of crushed garlic.
• Sautee 'til translucent.
• Stir in tomato sauce, crushed tomatoes, salt and pepper.
• Cover and let simmer on low for 15 minutes.
• Put ground beef in a mixing bowl along with 2 cloves crushed garlic, bread crumbs, egg, chopped parsley and parmesan cheese.
• Combine with your hands or a fork.
• Form into tablespoon size meatballs with hands or a 1 tablespoon cookie scoop.
• Carefully add meatballs into the simmering sauce.
• Cover and continue simmering for 15 - 20 minutes until thoroughly cooked and meat is no longer pink inside.
• Season to taste with additional salt and pepper as needed.
• Serve hot over spaghetti, pasta or on sub rolls as a meatball sub.

You may also like: Chicken Scampi

The post Homemade Italian Meatballs & Sauce appeared first on Through Her Looking Glass.

Festive Sugared Cranberries. Bursting w/flavor that pops in your mouth. Sweet & tart. Tangy & addictive. Perfect cheesecake garnish, snack, stocking stuffer or gift. Pretty and delicious on the cheese tray.

Hope all’s well and you’re experiencing the joys and festivities of the season. At our house we are through all the Christmas recitals, class parties and holiday baking, though I am making another big batch of these yummy sugared cranberries this afternoon.

Just finished up the last of the online Christmas shopping too, phew, but grateful so much is done! The Christmas tree is up and the house decorated. Wahoo!!!

The new furnace is also installed, as of minutes ago. Merry Christmas to me, right? Not kidding! Our furnace died last week and it’s been very chilly around here… I’m glad we’ll have heat on Christmas and I’m sure our Christmas day guests will agree!

We often enjoy seeing  A Christmas Carol live on-stage at our little historic theater in downtown Manchester. It’s such a beautiful venue for the production that is always excellent. There’s something nostalgic about an old-fashioned Christmas complete with traditional carols and swirling snow that really gets me in the Christmas spirit.

Sugared fruits and candied nuts are old-fashioned holiday treats that also remind me of Christmases past. Today I’m sharing a quick recipe for Festive Sugared Cranberries. Sugared cranberries are a delicious treat bursting with sweet and tangy flavor that actually pops in your mouth.

Fresh cranberries are steeped in hot sugary syrup, then rolled in superfine sugar. They beautifully garnish a cheese tray, drink, ice cream or cheesecake. They’re also the perfect little last minute stocking stuffer or hostess gift. Sweet and tart. Tangy and addictive.

Sugared Cranberries are all that rolled into one red sparkling jewel of a sugared cranberry. Bet you can’t eat just one.

Steep cranberries in hot simple syrup, then marinate in the refrigerator for eight hours.

Roll cranberries in granulated sugar or superfine sugar. Sugared Cranberries are a sweet treat to hoard or give, your decision! Store in a semi-airtight container at room temperature for up to a week.

Tips to make Festive Sugared Cranberries:

• Don’t heat the simple syrup too high. It should be barely simmering.
• Test to see if it’s too hot by dropping a few test cranberries in. If it’s too hot, the cranberry skin will pop. You don’t want the skin to pop, you want the juice to stay sealed up in the cranberry.
• Use white granulated sugar to roll the cranberries in, or make super fine sugar by pulsing white granulated sugar in your food processor for a few seconds.
• Sugared cranberries can get soggy as the cranberry naturally “sweats”.  So store in a semi-airtight container. Like a tupperware container with the lid cracked open a bit for airflow.

Print

Festive Sugared Cranberries

Ingredients

• 1 1/2 cups white sugar
• 1 1/2 cups water
• 2 cups washed and sorted fresh cranberries
• 3/4 cup superfine sugar

Instructions

Cranberries in Simple Syrup

• In a small sauce pot, mix sugar and water together.
• Stir over low heat on the stove top, until barely simmering.
• Remove from heat.
• Test by dropping in a cranberry or two. (If it pops, it's too hot.)
• Add remaining cranberries and stir.
• Transfer to a covered plastic container and refrigerate about eight hours.
• Drain cranberries in a colander, reserving simple syrup for another use.

Superfine Granulated Sugar

• Make superfine granulated sugar by placing sugar in blender or food processor and pulsing several times.
• Place superfine sugar on baking sheet or shallow baking pan.

Assembly

• Roll cranberries in sugar to coat.
• Let dry on a baking sheet at room temperature for about an hour.
• Store in a semi-airtight container in a cool place for up to a week.

Notes

If you store in a completely airtight container (as I made the mistake of doing once) the cranberries can "sweat", causing the sugar to become moist and slide off.

3.5.3208

You may also like: Sugared Pecans

Peppermint Bark

Christmas Tree Sugar Cookies

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Caramelized Maple Walnuts are my latest addiction around here. Just pure maple syrup, walnuts and a few minutes of time in the skillet, and you’ve got delicious candied walnuts for a myriad of uses.

I’m already planning ahead for the holidays, and these Caramelized Maple Walnuts are the perfect fall treat. They make great nibbles at Thanksgiving and are perfect for mailing in holiday packages and tucking into Christmas stockings.

So I did something new today. Something I’ve never ever done before.

Do you like trying new things? I do. Even more than new things, I enjoy unusual people. You know what I mean when I say unusual, right? Not weird or strange.

I mean eclectic, in the very best sense of the word. Characters. I really enjoy spending time with characters.

I’m lucky to have a lot of eclectic friends up and down the east coast. We were born and raised in the north, but then my husband and I lived in South Carolina for many years. We moved back to New England in 2004 with two little boys in tow.

Cutest. Maple syrup jug. Ever. (3.4 ounce capacity)

By now you think I’m ancient with one foot in the grave. And trust me, there are days I feel that way! But the truth is, Jon and I celebrated our 25th anniversary this past summer! So woo hoo! (Confirming we’re one step closer to ancient every day…giggle.)

Back to my eclectic friends. There’s something refreshing to about spending time with people who are very different than I am. I’ve always loved it, and get such a kick out of characters. And I happen to be acquainted with more than a few!

My next-door neighbor growing up, Mr. Peck, was a character. And his wife (Mrs. Peck) was also in that category. Their names were, drumroll…. Lester and Esther. And both were very sweet, older friends who kindly spent lots of time with me as a little girl.

I’ve told you about them before. He, a white-haired retired engineer who built a little empire on his hundred acres, including a very contemporary three story home on a hilltop overlooking the large pond he designed.

A genuine root cellar was built into the hill where they stored the root vegetables they grew in their gargantuan garden. He also built an authentic wooden covered bridge on one end of the pond.

The pond had an island with a little gazebo in the middle, and was a nice destination to row to for picnic lunches. There was also a fancy shmancy zip-line (complete with metal tractor seat) that crossed over one edge of the pond. Mr. Peck loved his big boy toys. Understatement.

Look closely and you’ll see the covered bridge nestled back in the trees. 

Their property also included a sugar shack with a gigantic snapping turtle shell hanging from the ceiling. It was at least three feet across. And there was a large wooden tree house way high up, where I played “house” often. These are just a few of the many wonders that amazed me as a child about my very eclectic neighbors the Pecks.

And how could I forget Mrs. Peck? True to her Cherokee roots, her beautiful snow white hair was plaited in two long braids. A silver Cherokee warrior pendant hung around her neck. She taught me to knit when I was only six, and how to make God’s eyes with straws and yarn. (Remember those?)

She intrigued me, hanging upside down on her anti-gravity machine. (An anomaly in the 70’s.) And each morning at 5:30 a.m., with the mist still rising off the pond, she’d skinny-dip out to the island and back several times for exercise.

On occasion she invited me along. I never did accept. As previously mentioned, I love people who are different than me. Nope, you won’t catch me skinny dipping out to any island at 5:30 a.m. in the morning.

Not even with Mrs. Peck. ‘Cuz that ain’t my style.

Where were we??? YES! I did something new today! (No, not skinny dipping.) I made these fabulous Caramelized Maple Walnuts.

I was thinking of the Pecks when I made them, because I used to help Mr. Peck make the maple syrup in their sugar shack. (I was telling you about that last week.)

How to make Caramelized Maple Walnuts:

So it takes about five minutes to make these gorgeous caramelized nuts. Just put the walnuts in a skillet with pure maple syrup. Cook over medium heat for five minutes or so. The water in the syrup begins to evaporate and the syrup will caramelize.

Oh. My. Goodness.

The smell alone is divine. But that sweet, maply nutty crunch? Even better.

When that ooey gooey caramel-y syrup starts sticking to the walnuts,  remove from the nuts from the heat and place on parchment paper to dry. They take just a few minutes to harden.

And then you’ve got the most delicious maple candied nuts ever and not an ounce of refined sugar to boot. Mother Nature at her finest. No guilt.

So what to do with these lovely candied nuts? That would be the wrong question my friend. The question is, what NOT to do?

So many uses. Think trail mix. Oatmeal. Salads. Cakes. Ice cream topping. Parfaits. Pie. Granola. Stocking stuffers. Just to name a few.

The sky’s the limit, and I’ll be sharing more ideas using these delicious Caramelized Maple Walnuts in the days to come. Stay tuned!

Print

Caramelized Maple Walnuts Recipe

Pure maple syrup makes a lovely candied walnut. Perfection in trail mix, salads, ice cream, oatmeal & more! Perfect snack for your sweet tooth!

Course Nuts

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 generous cup

Author Allie Taylor

Ingredients

• 1 cup walnuts
• 1/4 cup maple syrup

Instructions

• Place walnuts in medium skillet.
• Pour maple syrup on top and gently stir to coat.
• Cook over medium heat until bubbling, stirring every few minutes.
• Syrup will begin to caramelize after about five minutes or so. Watch closely.
• When syrup is sticking to walnuts and there's not so much liquid left in the skillet, remove from heat.
• Quickly (and carefully!) place separately on parchment paper to harden.
• Once dry and hardened, store in airtight container until needed.

You may also like: Sugared Pecans

The post Caramelized Maple Walnuts appeared first on Through Her Looking Glass.

In this Brown Sugar Hawaiian Roll Ham Sliders recipe, the sweet rolls are cut in half and stuffed with a thick layer of sliced ham and cheddar cheese before being brushed with a sweet and spicy brown sugar glaze and baked. In other words, it’s heaven on a plate!

Easy Baked Ham and Cheese Sliders

These deliciously sweet and spicy Hawaiian roll ham sliders are an irresistible crowd-pleaser, making them ideal for picnics, parties, and tailgating. Plus, they’re super easy to put together and will be ready in no time!

The glaze is what makes this dish! It’s a balanced mix of dry mustard, butter, brown sugar, and Worcestershire sauce. Then, the ham and cheese sliders are baked until the cheese is soft and melty. They make a full dish on its own, but they also go great on the side with cheese boards, stuffed jalapeños, roasted asparagus, fried pickles, or onion.

My Aunt’s Famous Hawaiian Ham Sliders

We recently joined my aunt, cousin, and family up at their lovely summer cottage on Joe’s Pond in Danville, Vermont, for a long weekend. The summer home has been in my extended family for as long as I can remember — maybe even before I was born — and it holds many sweet memories through the years. We held family reunions there, and our various families rented cottages around the lake.

During the day, we’d hike, fish, sail, water ski, chat and play tennis. In the evenings, we’d gather for meals at a different cottage each night, often taking canoes, motorboats, or kayaks across the pond to get there. A highlight of spending time with my extended family is always the excellent food. My mom, aunts, and cousins seem to instinctively know how to make wonderfully delicious meals with fresh ingredients that feed multitudes. It must be in the genes.

This past summer was no exception. Up at the cottage, we were treated to a number of scrumptious new recipes, including this recipe for Brown Sugar Hawaiian Roll Ham Sliders with Vermont Cheddar that I’m sharing with you today!

Key Ingredients

This Baked Hawaiian Roll Ham and Cheese Sliders recipe is twofold — the sandwiches and the glaze.

For the sandwiches, you’ll need: King’s Hawaiian Rolls (24 total), sliced Vermont Cheddar cheese (or your preferred cheddar variety), and thinly sliced deli ham.

For the glaze, you’ll need: 1 cup of melted butter, brown sugar (light or dark), poppy seeds, dry mustard powder, and Worcestershire sauce.

How To Make Baked Ham and Cheese Sliders

1. Preheat your oven to 365 degrees F.
2. Then, while the oven is preheating, split the Hawaiian rolls horizontally on two equal parts.
3. Next, build your sandwiches. Start by placing the bottom half of the rolls into a prepared 10×15 inch pan. Then, layer the sliced ham on the bottom, and the cheese over the ham. Then, top the other part of the sliders with the remaining half of bread. Repeat for all 24 sandwiches.
4. Then, prepare the sweet and savory glaze by mixing the brown sugar, dry mustard, Worcestershire sauce, butter, and poppy seeds together in a small bowl until combined.
5. Brush the tops of the rolls with the glaze, and cover the sliders with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for another 5-10 minutes uncovered. 
6. Serve hot, and enjoy!

Tips

• It’s best to use a 10×15 pan, as directed.  Two packages of King’s Hawaiian rolls fit perfectly in that size pan. I tried to get away with using two differently sized pans on my first attempt. It didn’t work well because there was extra space in each pan, and the sauce ran into the extra pan space, rather than absorbing into the sandwiches. (On my second attempt, I bought the 10 X 15″ Pyrex pan at Bed, Bath and Beyond (using a 20% off coupon, of course) — and it was fairly inexpensive.)
• I had good luck using both a serrated bread knife and a serrated electric knife to cut the rolls in half horizontally. You don’t want to smush them or deflate them.
• Slice through the baked sandwiches with kitchen shears or a sharp high-quality knife for clean portions.

Variations

• Not a fan of ham? You can use any deli meat you like! Turkey or chicken would be delicious.
• Add some bacon for more pork flavor!
• Swap out the cheese! Provolone, Swiss, or Gouda would be great.
• Top with sesame seeds or even thinly sliced almonds as well as poppy seeds for more subtle nutty flavor in each bite.
• Garnish with chopped fresh parsley or thinly sliced green onions for more flavor and color.

More Recipes To Try

• Ham and Cheese Breakfast Casserole
• Savory Ham and Cheese Pancakes
• Easy Ham and Cheese Stuffed Crescents
• Bacon-Wrapped Stuffed Jalapeño
• Classic BLT Sandwich

Print

Brown Sugar Hawaiian Roll Ham Sliders (w/VT Cheddar)

Ingredients

Sandwiches:

• 2 packages King's Hawaiian Rolls 24 rolls
• 1 pound VT cheddar cheese sliced
• 2 pounds ham thinly sliced

Brown Sugar Sauce

• 1 cup butter melted
• 1/4 cup brown sugar
• 1 tablespoon poppy seeds
• 1 tablespoon dry mustard
• 1 tablespoon Worcestershire sauce

Instructions

• Preheat oven to 325°.
• Split rolls in half.
• Fit bottom halves into a lightly greased 4 quart, 10" X 15" Pyrex dish.
• Layer ham, then cheese onto bottoms.
• Finish off with roll tops and set aside.
• Whisk together melted butter, brown sugar, poppy seeds, dry mustard and Worcestershire sauce.
• Pour/brush mixture evenly over tops of sandwiches.
• Cover very tightly with foil.
• (At this point can refrigerate overnight if needed.)
• Bake covered at 325° for 25 minutes.
• Remove foil and bake for an additional 5-10 minutes until golden brown.
• Serve immediately.

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