After the lettuce is torn and added to the bowl, we pile on the extras. Chopped carrots, diced onion, sliced cucumbers, crumbled sharp cheese, etc. We also often peel a boiled egg and chop it up, sprinkling it into our salad as well for the extra protein.
Oftentimes this salad is so hearty it’s all we want for supper. And cool meals are a bonus in the heat & humidity of NE Texas summers!
But I recently read about a way to cook your eggs in an Instant Pot similar to boiled eggs. But the eggs are cracked and poured into a pan before being cooked. I’ve seen it called an ‘Egg Loaf’. Well color me intrigued!
It took me a long time to jump into the Instant Pot scene. I mean, I already had slow cookers, and I had a high-end stainless steel stove-top pressure cooker too. Why would I spend more money to buy something else I had to store?
Wanna know what the breaking point was for me to decide to jump in?
Well I’d borrowed my sisters IP to see if I’d *really* use it enough to justify the cost. One of the first things I tried was bone broth. I was hooked!
Y’all, making your own healthy broth has really never been this easy!
RancherMan & I love tamales. As a matter of fact, tamales are RancherMan’s favorite Tex-Mex food. And heck with his mad hunting skills, we always have pork in the freezer from the Wild Hogs that cause so much damage to our property.
I love cheesecake, y’all. I mean really, really love cheesecake. But I’ve always been intimidated to try to make it myself. I mean – water bath in the oven? The top cracking if you didn’t cook it just right? The 2-part pan leaking in the water? It just sounded so… finicky.
So instead I always enjoyed my cheesecake at a restaurant table, #thankyouverymuch.
Then I read someone saying that the reason you bake it in a water bath in the oven is because it must have that moisture. Without that moisture you’re doomed to have a dry, cracked cheesecake.
This person said that’s why a pressure cooker is the perfect way to make cheesecake. There’s naturally lots of moisture.
I’ve made yogurt for years, neigh decades. It was the very first self-sufficient step I ever took. Back then looking at those non-recyclable (in my area) plastic yogurt tubs that I was forced to throw away, I just figured there had to be a better way.
And there WAS.
I started making 1/2 gallon of Stove-Top Homemade Yogurt every week or so since then. I’ve never looked back! But now there’s this Instant Pot craze. So I took the plunge. And there’s a yogurt setting on mine too. Hummmm…
Electric programmable pressure cookers are all the rage. But I have a stove-top pressure cooker and I love it. I guess it’s been hard for me to justify the cost of buying a different thing when I have something that works for me. But I’ve finally made the plunge!
Recently we invited my parents to dinner and I decided this would be a good time to break in my new Instant Pot. I decided I’d serve the epitome of comfort food – a pot roast.