Some friends recently tried one of my other stuffed pepper recipes and told me how much they loved it. It got me thinking, I haven't made a new dinner version of stuffed peppers in a while.
So I grabbed my apron and went to work!
These delicious Chicken Florentine Stuffed Peppers make a hearty low carb and gluten free meal. They are loaded with shredded chicken breasts, spinach, herbs, spices and cheese.
Also, they can be made ahead for meal prepping for the week and they freeze like a dream!
Today I'm also introducing a new section in this newsletter: some handy kitchen tips and hacks! Do you have any kitchen questions you'd like me to answer, or a tip you think my readers would enjoy? Please reply to this email and let me know!
Kitchen Tips and Hacks to Save you Time and Money:
How to cook the perfect boiled egg AND remove the shells effortlessly every time!
Fill a pot with enough water to cover eggs but don't add the eggs yet. Instead, add 2 teaspoons of olive oil, turn on the burner, and bring the water to a boil.
Now gently add your eggs.
I cook mine for 8 minutes which makes the eggs a little jammy and the yokes still a little orange. Cook them 10 minutes for yellow, cooked yokes.
Next, pour the water out of the pot, leaving the eggs in. Run cold water over the eggs for a minute or so.
Remove most the water and cover the eggs with enough ice that you can't see the eggs (there will be about 3 inches of ice above the eggs).
Let the eggs cool in the ice for 10 minutes then crack the shells by tapping them on the counter.
Add the eggs back to the pot of icy water, and let them sit for 5 minutes. Then remove the shells from the eggs. They will come off effortlessly.
You will be sooo excited with this method and you will never waste another egg again.
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