Not surprising, my top deal is the Instant Pot for anyone who hasn’t bought one already. In fact, some of us could probably use a second one, but are trying to hold back.
It’s only $68.95 and you will LOVE it. I use mine practically every day.
Click here for some of my favorite recipes!
Blendtec Blender also at a great price today!
We love this diffuser and it’s a steal for $11.99
The next deal I have is NOT an affiliate deal but I do want to mention Old Navy has everything 50% off today for Cyber Monday.
Also, my favorite essential oil brand Plant Therapy is having awesome deals every day for the 25 days of Christmas and they always ship free to the US with no minimum! So this is a great time to try some of their awesome oils. Again, not an affiliate although I should probably become one! Just a brand I really enjoy!
That’s all I have for now at 7AM! Have a fabulous day!
This post contains affiliate links for your convenience.
Did you know that you can make hardboiled eggs in the instant pot? No watching the stove and the finished product leaves you with eggs that peel so easily! My kids love hardboiled eggs, deviled eggs and even egg salad but I never found a cooking method I liked. I tried everything to make them easy to peel (add vinegar to the water, adjust cook times, time the cold water bath) and even started baking them in muffin tins in the oven but making them in the instant pot is by far my favorite method of all!
All I do is add 1.5 cups of water to the inner pot, then put in a steamer basket or the steam rack and pile up the eggs. Seriously, just add as many as you want. I usually cook about 15.
Set the manual setting for 5 or 6 minutes (personal preference). After they have cooked, give it another 6 minutes before you do a quick pressure release. Then add some cold water to the inner pot along with a bunch of ice and just stick it in the fridge to cool completely. You will LOVE peeling these eggs!
Here’s another chance to grab my fav. kitchen item at a steal! Instant Pot $70! What do I use it for?
Pasta, beans & rice, soups of all kinds, hard boiled eggs, potato salad, roasts, ribs, yogurt, anything you would use a steamer for, anything you would use a crockpot for, anything you would use a warmer for. Easy, fast, stainless, programmable, auto set, busy-mom cooking magic right here! I can’t say enough good things!
Prime Day is shaping up to be pretty Awesome! If you don’t yet have an Instant Pot, this is your CHANCE! $69.99 down from $120 and worth every penny. You won’t regret it! (Aff-link:)
Check out my Pinterest Page for Recipes!
Delicious Ribs in the Instant Pot
(This post contains affiliate links for your convenience)
Quick and Easy Ribs in the Instant Pot! This was my first time ever cooking ribs and I was pretty excited at how simple it was in my trusty Instant Pot. I loosely followed a recipe from Great Food Fast, which I highly recommend. I used two racks of country style ribs, seasoned them up really well with garlic, salt & pepper, and onion powder.
I added a cup or two of chicken broth plus a squirt of ketchup to the inner pot, closed it and set it for manual 15 minutes. I preheated the oven to 375, I waited 15 minutes for the pressure to come down, released the excess and then put them in the oven for about 20 minutes, then under the broiler for maybe 5 until they browned up beautifully. (These gloves are awesome for lifting out hot stuff with your hands!) I am sure they didn’t need the 20 but I was trying to time dinner a little later (sometimes the Instant Pot is seriously TOO fast!!).
With outside temps being close to 100 this week, I was not going to make my poor husband stand over the grill but these ribs turned out so good I will probably make them this way every time from now on! Total rib success!
Perfect Corn on the Cob
What else can you serve with ribs but Real Mac & Cheese and crisp/tender corn on the cob? I think I have finally nailed corn on the cob after realizing I had been seriously overcooking it for many years! The trick is to add a couple tablespoons of sugar to the pot along with a generous sprinkling of salt with your ears of corn. Then once it comes to a boil, only let it go for about 1-2 minutes before pulling it off the stove and scooping out to serve! Perfect every time and the spoonful of sugar is the key to sweet corn.
This post contains affiliate links. As always, I only recommend products that I use or want to try for my own family.
If you are looking for a gorgeous recipe post with mouth-watering photos and fancy cooking terms like “roux” and “parboil”….well, then you are at the wrong blog.
If you are interested in a quick, healthy recipe that tastes good, then proceed.
This meal was my way of using up some veggies that needed to be eaten without having to run out for more ingredients. It’s amazing what I will do to avoid having to go to the grocery store on a Monday afternoon. So this is really Loaded with Veggies Potato Soup.
This was made in my Instant Pot and is incredibly easy to put together. If you don’t have an Instant Pot, I don’t know what else I can do to convince you. I’ve already raved all over Facebook, Pinterest and anywhere else I can think of. Check out my review here at EveryWomanBlog.com and then (affiliate link) head on over to Amazon and order one.
I just wish I had bought an Instant Pot sooner because I use it all the time.
Loaded Potato Soup in the Instant Pot
2 chopped onions
1 cup chopped carrots
1 cup chopped celery
1 head of fresh broccoli
lots of peeled, cubed potatoes (by lots I mean, about as many as I can put in the pot)
2 (14.5 oz) cans of chicken broth
salt, pepper, garlic, nutmeg
a dash of half and half
optional: chives, shredded cheese, and bacon
- Set Instant Pot to Saute and saute celery & carrots for about 5 minutes with some Extra Virgin Olive Oil. Or butter. Or both. Add onions and garlic and saute for another 5 minutes.
- Add potatoes and pour chicken broth over everything. Close lid, close vent, and set for Manual 5 minutes (or high pressure for 5 minutes).
- You can either open the IP and let the pressure release (QR) or let it release slowly (NR). Once pressure is released, open it and cream up your soup. To do this, you can use a stick blender, a regular blender, or be super ghetto like me and stick a hand mixer in there. Sure, scalding hot soup may splash at you, but, hey, you’re on the clock here. You can blend it up really creamy or leave lots of chunky pieces in there, it’s really your call.
- Add broccoli, give it a quick stir, close the lid, close vent and set it for Manual 1 minute then NPR. (this method leaves the broccoli a little on the crisp side. If you want it to be really blended in with your soup, do a little more time or add it earlier in the recipe. Or leave it on Keep Warm for awhile because you really can’t believe dinner is already done.)
- Add, salt, pepper, a dash of nutmeg, and some half and half to taste.
- Serve with cheese and, if you REALLY want to go wild, BACON.