helping you cook better, smarter, faster
I love me some boiled eggs…as snacks, for egg salad or potato salad, even deviled eggs. While boiling eggs isn’t that hard or time-consuming, I was curious when I heard about perfect “boiled” eggs in the Instant Pot, and I had to try them for myself.
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This summer is SO hot my fruit is ripening quicker than usual. Seriously, bananas no longer last a week, even indoors! So, it’s not that big of a surprise that my 25-pound box of peaches turned up all ripening at the same time AND about 2 or 3 days earlier than I expected. I’m glad I knew what to do when peaches “turn” too quickly!
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Potatoes are a staple in just about every household. And baked potatoes continue to be a favorite. But I’m not into the hour it takes to bake ‘em. So, I wondered, “Can you make faster baked potatoes in the Instant Pot?” And the answer is a hearty, “YES!”
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I bet you have more recipes for chicken than any other meat. In fact, I bet most folks eat more chicken each and every week than any other meat. It’s so versatile, fairly quick-cooking, isn’t a “trigger” food…I could go on. Many recipes call for the breast meat to be cooked in fillets, strips, or chunks; some even call for it to be shredded or cubed after cooking. Let’s dive into the art of cutting chicken breasts.
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I love to pair saucy entrées with rice or potatoes…to soak up the saucy goodness. Boiling rice seemed simple but somehow always left me frustrated. Then I stumbled on a rice recipe with a different method that always delivered. A simple, tasty rice method…what could be better?
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For years, restaurants have allowed us to customize our meals with a salad bar or buffet. But sometimes it costs a pretty penny. Why not do a smaller, more affordable version of that “bar” at home? In fact, it’s the perfect idea for roommates – a simple way to personalize your meal!
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I love to try new recipes! The first time I ever made paleorunningmomma’s Mexican Cauliflower Fried Rice, I fell in love with the Chipotle Ranch Dip drizzled over it. SPICY!!! It hit the spot…but I had too many leftovers. I ate some of it with plantain chips (probably TOO much and got a friend hooked as well!), then found myself repurposing my favorite spicy dip as the “mayo” for chicken salad!
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When I taught myself to cook, I followed every recipe exactly all the way through. I thought it was the only way it would come out tasting good. After years of cooking though, I’ve found a new freedom with it, particularly when I’m trying to get food on the table faster. Turns out it’s just a matter of answering the question, “when is it okay NOT to follow the recipe?”
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Our insurance sent us some helpful nutrition hints, and this one caught my eye: eat one serving of a cruciferous vegetable each day for good heart health. Well, we all want that, so I read further. Broccoli, cauliflower, cabbage and brussels sprouts are the main ones that are readily available and affordable (along with a few others you can see here). That means some repetition. So, it’s time to dig into my favorite, and try new ways to enjoy cabbage.
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Ever wonder how much actual meat is left once you brown ground beef? Yeah, I lay awake at night thinking about things like these…I’m a cost-efficiency nerd. I figured out how to compare the cost of meat off and on the bone for chicken (check that out here), so it’s only natural next I would turn to ground beef. I was born a Texan so beef for chili is a big deal for me. Ground beef is also one of the best meats for one-pot meals! So, here are some nerdy tips for saving on ground beef.
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