Auntie Em's Guide to Life

A guide to all the important things in life- marriage, family, cooking, gardening, reading, travel, Christian living… And whatever else grabs my attention!

Perfect Boiled Eggs

It’s easy to go wrong when cooking eggs– mostly the culprit is over cooking! But even if you cook them right, peeling them can be a problem, and nothing is worse than trying to make deviled eggs and your whites have big gaping holes in them! Try Auntie Em’s simple tips and see if they help. They will be great to eat plain or to use in Auntie Em’s Savory Deviled Eggs, Special Chicken Salad, or Cornbread Dressing!

In a small saucepan, cover eggs with water and put the lid on the pan.

perfect boiled eggs

When it gets ALMOST to the boiling point, reduce the heat. There’s about a quart of water in here and I had the fire on high for about 7 minutes. There should be bubbles on the bottom of the pan, just beginning to come up.

perfect boiled eggs

Reduce heat to low; keep the lid on, and let simmer 10 minutes. Immediately pour off the water and cover your eggs with lots of ice-cold water. This is a good time to use up the old ice from a drippy ice maker, or that has stuck together at the bottom of the ice container! Leave them for at least 5 minutes.

perfect boiled eggs

To shell the egg, tap it gently on the side of the sink, then roll it against it. You want a fine web of cracks all round. The ice water usually makes the shell separate from the egg and slip right off. (If you’re making deviled eggs, it’s still a good idea to make a couple of extras just in case.)

To use in salads, I use this handy dandy little egg slicer:

perfect boiled eggs
For chicken salad, I rotate the sliced egg and slice again.

perfect boiled eggs

perfect boiled eggs

perfect boiled eggs

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Auntie Em’s Holiday Cooking 2012

Auntie Em's holiday cooking CollageThe Holiday Season– Thanksgiving through Christmas and New Year’s– we did a lot of cooking in Auntie Em’s family! Since the posts have been scattered over several weeks, I thought it would be good to put them in one place so you can get your hands on them quickly. (Click on the post name, not the picture.)

Roasted turkey with herb butter Cornbread dressing

Herb-Roasted Holiday Turkey                              Auntie Em’s Cornbread Dressing

DSCN0779                     DSCN0791

Auntie Em’s Homemade Pie Crust (VIDEO TUTORIAL)  Auntie Em’s Grandma Ballard’s Caramel Pie

holiday green beans fruit salad

Auntie Em’s Holiday Green Beans                         Auntie Em’s Really Complicated Fruit Salad

pretzel rolo Auntie Em's holiday cooking Collage

Auntie Em’s DIET Rolo-Pretzel Snacks                 Auntie Em’s Broccoli Salad

 

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Ah, November…

If you’ve read Sunshine’s “substitute” post, or my Facebook page, you know we had a little too much excitement last weekend– my husband, Mr X, was in a serious motorcycle accident while riding with a friend. He’s going to be okay; he spent 3 days in the hospital and has a broken nose and 3 broken ribs. He also had a small pneumothorax (air between the lungs and lining that can lead to a collapsed lung; fortunately his dissipated before we left the hospital) and internal bleeding leading to a large hematoma inside his pelvis. It quit bleeding and will eventually absorb. In the meantime, he’s stiff and sore, and moving slowly, but thank God, he’s moving! His friend was also injured but able to walk– stiffly– away.

I went back to work Thursday and Friday, and haven’t had a minute to write anything, or any spare brain cells that are really working that well– so I decided to do a month-end statistics report. As non-mathematical as I am, somehow I love studying statistics!

Top 5 Posts for November

lazy housekeeping                                             Cornbread dressing

1. Auntie Em’s Guide to Lazy Girl Housekeeping      2. Auntie Em’s Cornbread Dressing

Give me a man                         stormy sea

3. Give Me a Man                                                      4.    Stormy Weather?

5. He Wasn’t Always My BFF

Top 5 posts since the beginning (August 31, 2012)

1. He Wasn’t Always My BFF

                            

2. Actually, It’s NOT All About You         3.  Three Little Changes

4. Be Anxious for Nothing

5. Auntie Em’s Guide to Lazy Girl Housekeeping

The most shared posts since the beginning

1. Actually, It’s NOT All About You

2. Auntie Em’s Grilled Pork Loin, AKA The Truth Will Set You Free

           

3. Granny’s Cornbread                             4.  A First-World Problem

5. Thank You, Dave Ramsey

Check out some of these posts if you haven’t yet, and hopefully this week I will get some new words down. In the meantime, I appreciate all your prayers, and please keep them up! As I said on my Facebook page, the fellowship of believers (All over the world!!) is a sweet and powerful thing!

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Auntie Em’s Cornbread Dressing

This is actually Granny’s/Grandma Ballard’s cornbread dressing, but I have Granny’s seal of approval ; ) I bet you will like it too! We had our annual Thanksgiving feast at our church last night and I made turkey and dressing with gravy (just a bit left), Auntie Em’s famous macaroni and cheese (nothing left), Grandma Ballard’s caramel pie (licked clean), and green beans (a bit left; who wants green beans when you have macaroni and cheese, and marshmallow-topped sweet potatoes lol!?)

Grandma's recipe for Cornbread dressing

I made a double batch of this dressing, except I neglected to read it ahead of time and and made only ONE double batch of Granny’s cornbread. It was still fine! Since I was cooking so much, I made it a 2-day affair. Granny fusses about making the cornbread the day ahead, but she liked it anyway!

THE DAY BEFORE:

1. Boil a hen in a large, heavy stockpot. Add salt and pepper, plus the skins and tops of your onions, garlic, and celery to flavor the broth. This will take a LONG TIME. After the water came to a boil, I turned down the heat and covered, cooked her for an hour and she was still tough. I probably could have cooked her another hour and the meat would have come off the bones a lot easier.

Be sure you get a HEN, not just a chicken. You get richer broth and your meat is firmer. Good for gumbo too!

I cut the root ends of the onion and celery off and tossed them; they just looked dirty. But I put all the rest of the scraps in the pot!

hen for boiling onion and celery

onion and celery scraps for stockpot Boiling hen in the stockpot

Here she is with everything ready to cook. I would have added garlic if I’d had any; I had to use garlic powder.

I just thought this was a funny picture. Reminded me of Achilles!

boiling hen

Here’s what she looks like after her swim: Let her cool, then pull off and chop the meat. You are going to put the little pieces in the dressing, and lay the breast slices on top. Strain the broth and put in a large container to use to moisten the dressing and make the gravy. Save the skin and bones for boiling, to get more good broth! Put them in a freezer bag and freeze them if you don’t want to do it now.

Boiled hen

Now for the bread– you can use regular, cheap, store-brand biscuits, or bigger, butter-flecked ones. I used the cheap-o ones this time. It should have been TWO double batches of cornbread, but I used just one. Minus a slice. (Somebody, whose initials are MX got to it!)

Granny's cornbread biscuits for dressing

Pull apart in 1-2 inch pieces and put in a jumbo ziplock bag or large covered bowl if you are making the day ahead. (Don’t tell Granny.)

Preparing cornbread dressing

Chop your onion and celery. I had a huge onion and it made almost 4 cups. I was very worried , fearing that it would be too much, but it was GOOD! And my 3 cups of chopped celery was the amount the recipe called for. (dumb luck) This time, instead of sautéing in a stick of butter, I used broth (DIET cornbread dressing!) and it worked out fine. Painless ways to cut calories are the way to go.

sautee celery and onion

Wait to combine everything until just before you are ready to cook it. First put the biscuit and cornbread pieces in a large pan. Add salt, pepper, sage, plus basil, rosemary, sage, and parsley. Start with a tablespoon or so of each, depending on your taste. Toss around to mix, then gently mix in chopped hen meat and chopped boiled eggs. Finally, add broth from the hen you boiled. Pour gently over the whole pan.  Start with 4-5 cups, and stir gently. All this “stir gently” is to make sure you don’t end up with cornbread dressing mush. And be careful to spread it around evenly but don’t smash it down.  Add enough broth to have just a bit standing in the bottom of the pan when you move the bread aside. I used almost 7 cups. Bake at 375 till browned, probably 30-45 minutes. During the last 10-15 minute you can add sliced meat in the top if you like.

toss biscuits and cornbread to mix egg slicer egg slicer

Ready to go! Recipe below. Gravy tomorrow!

Cornbread dressing

Not much was left!

empty pot luck

Auntie Em’s Grandma Ballard’s Hen and Dressing

1– 5 pound hen; boiled and deboned (True confessions: I’ve used canned chicken and broth before. Add some bouillon cubes and butter to make it richer.)

Bake and tear into 1″ pieces

  • 1 double recipe Granny’s cornbread
  • 2 cans biscuits

Sautee

  • 1 cup butter or broth
  • 3/4 cup chopped onion (Auntie Em uses 1.5 to 2 cups)
  • 1 1/2 cup chopped celery

Seasonings

  • 1 TBS salt and pepper
  • 1 TBS parsley, sage, rosemary, thyme*

2-3 boiled eggs, chopped

Mix all together and gently add 2-4 cups broth .

Bake at 375 for 25-40 minutes, till brown.

*SING while you add it lol!!! (I can never resist a musical pun!)

Auntie Em's holiday cooking Collage

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