Salmon with Hollandaise Sauce


Chris never seems to like it when I make fish, so tonight I thought I would venture into unchartered territory and make something seemingly difficult: Hollandaise sauce. What I found was this: the only trick is to keep whisking for about ten minutes and serve immidiately! With glass of white wine, this makes a perfect meal!

 

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Thanksgiving Turkey


My family had served deep fried turkey at Thanksgiving for several years until I made this. (You know, the method that causes so many house fires every year.) This recipe is just as good if not better than fried turkey (in my opinion), and you don’t even need a fire extinguisher. The brine makes it super juicy and tender, but the most important thing is to use a meat thermometer and keep an eye on it. The secret to a juicy, tender turkey is to not overcook it!!

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Deviled Eggs


Deviled eggs are the perfect snack or appetizer for a dinner party. They are quick, easy, and GORGEOUS, depending on the time and care you take in handling your eggs. Eggs are one of those ingredients that seem simple to prepare, but sooooo many things can go wrong. Your whites can break apart or split while peeling, the eggs can be undercooked, or more commonly, OVERcooked. I learned how to boil an egg from my mom and it took me so long to figure out why the outside of the yolks were always a little grey. It was because I was overcooking them. Don’t overcook your eggs. Ever. If you want a good deviled egg or simply a good boiled egg- follow these directions exactly.

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Super Sour Fridge Pickles


So this recipe is super simple compared with how you’re “supposed to” make pickles. Sterilizing mason jars, monitering fermentation, packing jars tightly with pickles, and boiling things for certain amounts of time…. I just don’t have the patience. For fridge pickles, just pour brine over cucumbers in a tupperware and BOOM. PICKLES.

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Sunny Side Up Egg


So cooking a sunny side up egg has always been a challenge for me. Either the skillet is too hot and the egg white spreads too fast, or the skillet is too cold and the white doesn’t cook fast enough. Or I completely mess it up by cooking the egg for too long to the point where the egg yolk starts to cook. Here are a few pointers that I’ve learned over the years.

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Chocolate Coffee Chia Pudding


Chia pudding is really great for breakfast because it has a TON of fiber, which keeps you fuller for longer. I’m talkin’ half your daily requirement of fiber in one small bowl. And you didn’t even have to sell out money for any gimmicky over processed fiber one product.  You’re better off going outside and chewing on a branch. It would be a lot cheaper and have less sugar. Chia pudding is also great because it is easy to throw together the night before for your breakfast the next day. My recipe in particular is great for using up all coffee you made earlier in the day. You can also add just about whatever you want to it. This morning I decided to make mint chocolate chia pudding by adding a splash of mint extract.

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Chocolate keto mug cake


This is another keto recipe that is still in my eating rotation even though I’m back on carbs. It’s low calorie and packed full of protein, so why not? The best way to enjoy this cake is to pour a few spoonfuls of Waldens zero calories chocolate syrup on top. It’s a bit expensive, but a little goes a long way.

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