The Bored Girl's Kitchen











{April 10, 2012}   Super Quick Deviled Eggs

Verdict: Om nom, nom nom nom.

So I was at my friend’s place with my husband, and our friend’s kids had done all their Easter egg coloring and had all these hardboiled eggs around that they were eating.  We’re outside in the garage and one of them comes outside and offers me one, darn near shoving it in my mouth for me.  I decided then that I wanted deviled eggs, and set out to make them as soon as I got home.  Like most of my recipes, this one doesn’t have a lot of instructions, but I’ll show you what I did.

What you’ll need to recreate what I did:
– 6 eggs

– Mayo – I used Miracle Whip

– Worcestershire sauce – I use Worcestershire like Betty White uses Frank’s Red Hot sauce.

– Some seasonings – I used salt, pepper, seasoning salt, and garlic powder, and of course topped everything with paprika.

Step 1: Put the eggs in a pot and fill with water to a bit above where the eggs are.  Different recipes call for different water heights, but I just wanted to make sure that there was enough water that the eggs could bounce around as they cooked and started floating.  Set the heat on high to get the water boiling, and boil for about 20 minutes or until they all start floating around.  I decided mine were done when I could tap on the top of each and it bounced up and down.

Step 2: Solitaire, TV, cleaning, Facebook, whatever you want to spend about 15 minutes doing.  Spend the last 5 keeping a good eye on your eggs.

Step 3: I put mine right into an ice bath to cool them down quickly so that I could get to work right away.  I left them in there long enough for the ice to melt, which I think was about 5 minutes or so.  In either case, once the ice is pretty well melted then you’re pretty well good to go for taking them out.

Step 4: Shell the eggs.  My mother informs me that the best way to do this is in the sink under cold running water, dropping the shells into a small strainer in a bowl.  The water helps the shells come right off, and the strainer keeps the shells all in one place so you can easily toss them out when you’re done.

Step 5: Once all the shells are off, you can now start cutting them in half.  If you counted right, you’ll notice that I lost an egg somewhere in here.  Turns out one of them had a small crack when I boiled it and was hard and rubbery and didn’t seem like it was going to taste right.  The rest turned out ok.  Remove the yolks from the whites and put them into a separate bowl.  I found that it was actually pretty easy to just squeeze the white to make the yolk just sort of pop on out.

Step 6: I took the knife I cut them in half with and broke the yolks up a lot. You can use a Slap Chop, cut them on a cutting board, whatever you want as long as the end result is the demolished yolk in a bowl.  Since we’re not making all that many, you’re going to be mostly using dollops, dashes, and pinches, but this is when you would add the spices and the mayo.  The consistency you want is totally up to you, more mayo gives it a creamier consistency and less makes it more like the yolk. Be sparing when adding everything together though, you can always add more but you can’t add less, and Worcestershire will also help thin it out some.  Mix it all together well, and once you have the consistency you like, start spooning the mix back into the egg whites.

Step 7: Garnish with paprika and enjoy!

This was the very first time I made deviled eggs by myself, and I was surprised at how easy it was to do just knowing basics.  I knew that I had to hardboil eggs, halve them, remove the yolks, turn the yolks into deliciousness, and scoop them back into the whites.  I know some people believe that you aren’t making it right if you don’t include specific ingredients, but to me it’s like guacamole; as long as you have the basics, it counts.  I may make it again with different ingredients to go for a different taste, but who knows.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!

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{April 6, 2012}   Pot Fried Noodles

Verdict: Damned delicious

I like pasta a lot, but sometimes it can get old and boring.  Something that never seems to get old for me though is doctoring up elbow noodles.  So that’s what you’re seeing today!  I was initially going to make just enough for myself, but my friend came over and made himself busy cleaning out my fridge, so I decided to be nice and make a little extra so he could have a good lunch as payment for his hard work.

To make this you’ll need:

– Elbow noodles

– Various veggies – I used a can of green beans.  The more people you’re feeding, the more veggies you can add in.

– Various seasonings – I used garlic powder, salt, pepper, Worcestershire sauce, and the last of that steak seasoning you’ve seen me use the last few recipes.

– 1 tablespoon butter

– Cheese (completely optional)

Step 1: Cook the noodles.  Drain, and return to the pot.

Step 2: Add butter, stir noodles until butter is melted evenly. Add a low head, and add all of your seasonings and veggies and stir often enough to keep the noodles from burning. When you’re about ready to serve it, add a splash of Worcestershire sauce. You can see in the photo about how much I added.

Step 4: Garnish with cheese if you want, or just enjoy without it.  Tasty either way!

This is a quick and easy dish I usually whip up in some variety just about any time I’m making something and don’t know what kind of side to add.  It’s more exciting than plain noodles, and can be customized and catered to just about any palate. It was delicious with the cheese, it was delicious without the cheese.  The friend who enjoyed it with me said that it wasn’t something that you’d want to eat right before kissing anybody, but if you’re anything like me you don’t care because you just love garlic that much.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!



{March 27, 2012}   Casserole Salad Sandwich

Verdict: Pretty Damn Good

This is yet another one of those ever subjective and customizable recipes in that it’s less a recipe and more me being bored and throwing stuff together.  I was in the mood for something like chicken salad, but have never made any official chicken salad recipe before, and didn’t even know if I had everything needed to make an “official” chicken salad.  So I perused the kitchen and got together a whole bunch of stuff and started making food.

To follow my “recipe” you’ll need the following:

– 1 carrot

– 2 small stalks of celery

– 1 can of salmon (but you can use a can of chicken or tuna or whatever else, or not add it at all)

– Any seasonings you want.  I used steak seasoning, garlic powder, freeze dried onion/garlic (didn’t have any fresh stuff around), and some taco seasoning

– lime juice and Worcestershire sauce

– Miracle Whip

– elbow noodles

(Not pictured: Bread or Worcestershire sauce, because I forgot to grab them when taking the picture)

Step 1: Start your water boiling, and then cook the noodles.

Step 2: While the water is boiling and the noodles are cooking, prepare all of your additives.  This is where you would chop up your celery and carrot and any other choppable veggie you want to add.  You’ll want to make sure you get as close to diced as you can.  I’m lazy and easily influenced and love my Slap Chop, so that’s what I used to get my veggies chopped up nicely.

Step 3: Once the noodles are done, drain them and put them in a bowl.  Open the can of whatever meat you’re adding and drain it as well as you can then add it to the bowl as well.  Add enough Miracle Whip to coat everything evenly, and mix it all up.

Step 4: Add the chopped up veggies and all your seasonings to taste.  I had a splash of lime juice and Worcestershire and just a pinch of taco seasoning and steak seasoning, and I was pretty liberal with the onion and garlic.   Stir it all together and  continue to season to taste.

Step 5: You can either add it to bread to make a sandwich, or chill it and serve it as a side.  I chose bread for sandwiches. I estimate there was enough for about 6 sandwiches, but I got 3 1/2 and had tasty bowl eating leftovers. Enjoy!

I know, it might have been easier if I had given you specific measurements.  Wait, no, it wouldn’t have.  Because this way you don’t have to take extra time to measure anything out! Another reason I don’t have any specific measurements is because I like just experimenting with things, and just add dashes and pinches until I like the way it tastes.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!



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