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How to Cook a Whole Chicken in a Pressure Cooker {video}

How to Cook a Whole Chicken in a Pressure Cooker {video}

Disclosure: Some content includes links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!


Whoop! I told you in the pressure cooker post that I wanted to do three more videos where I showed you exactly how to use each cooker. And behold! I got one done! I hate stuff hanging over my head…so – one down, two more to go!

In this video I show you how to cook a whole chicken in a pressure cooker. I’m using a 6 quart Fissler pressure cooker on a Duxtop Induction Burner.

I used this general recipe from Food.com for a Pressure Cooker Whole Chicken. The only difference is that I only browned it on the breast side for 7 minutes and flipped it over THEN put the lid on – instead of browning it on all sides. Also, I let my pressure fall naturally instead of doing the quick-release method. (more…)



Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

5 Meals That Make The Best Leftovers

5 Meals That Make The Best Leftovers

Disclosure: Some content includes links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!


 

Post by Contributing Author, Vanessa from Bible Beer and Babies

We are a leftover-loving family. Leftovers stretch to fill lunch boxes at the office and dinner plates on busy weeknights. If you’re at all like me, though, you’ve found yourself — on many an occasion — staring into a sea of tupperware bins of food with dread over having to choke them down in their reheated forms. Sadly, I’ve thrown out my fair share of sad-looking clumps of once-yummy food, because I simply couldn’t stomach it. Because if we’re completely honest, not all leftovers are created equal. Some are just a reheated hot mess. Right? Right. But there are some meals out there which are not only palatable, but actually shine brighter that second (or third) day around.

Here are some recipes you’re sure to enjoy the first night, but may fight over the next. Let’s be civil, though, people.

1. Bacon-Wrapped Pulled Pork

Easy. Tasty. Versatile. And amazing. I mean, obviously. It’s pork wrapped in bacon and slow-cooked. While some recipes call for fancy salt and extras, I prefer my own two-ingredient method: pork. bacon. Okay, sometimes I add some minced garlic between the two, but even without it gets rave reviews. Just wrap it up (I weave to help the bacon stay put) and cook on low in your slow cooker for 6-8 hours. Move the whole roast to the oven and broil for 5-10 minutes to crisp up, while you prep any sides. Then shred and enjoy. I told you it was easy.

Plus, this meat is amazing for the entire remaining week — if it lasts that long. You can heat it up for some barbecue sandwiches or pulled pork tacos, but my go-to is a simple (and cold) pulled pork sandwich on a hoagie bun. Sometimes I dress it up with some spicy ranch dressing, but there’s something beautifully simple and delicious about pork, bacon and bread. (more…)



Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

Fear Not the Pressure Cooker! {Pressure Cooker tutorial video}

Fear Not the Pressure Cooker! {Pressure Cooker tutorial video}

Disclosure: Some content includes links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!


I just love making videos for you. :-) I’ve had the desire to do more, but I hadn’t been able to make it work. I was worried people would be aggravated if they heard my kids in the background, but then I realized there is NEVER going to be a good time as long as I’m a mom. Life happens. So, I’m going to make videos anyway, even in my messy, mommy glory. You might hear my kids sometimes. Sometimes I might have spit up on my shoulder. Sometimes a telemarketer might call during the middle of a video (like this one). Who cares?! It’s the real-life Stacy Myers kitchen. Like it or lump it. 😉

I’ve talked to some of you about your fear of pressure cookers and exploding chickens. There really is no need for this fear! So, I wanted to show you my pressure cookers and give you a little overview. I will be doing more videos using my cookers – one using each pot so that you can get a feel for how they work.  (more…)



Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

How to Cook with Cast Iron {Giveaway}

How to Cook with Cast Iron {Giveaway}

Disclosure: Some content includes links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!


Some of the items in this post were provided to me by Mighty Nest.

In my younger cooking days, I was scared to death of cast iron. It reminded me of Laura Ingalls and cooking over an open fire on the wagon train. My mom never used cast iron, she used her stainless skillet mostly. So, I didn’t have any experience with it. And things we don’t have experience with can make us nervous, kinda like ice skating, walking over hot coals, or getting a tattoo.

I bought my first iron skillet to make cornbread. And the heavens opened up and sang the hallelujah chorus. I’m not lying when I say I think my eyes rolled back in my head with that first bite. Victory!!!!

Cast iron has been around a long time…which should let you know that it’s pretty stinkin’ reliable and long lasting. Except when applying that logic, we can get in trouble. Aluminum anyone? Saccharin? Please pass the MSG. Ahem.

But anyways, I’m not going to tell you what types of pans are best and safest to cook with. Because as sure as one person says “This is GREAT!” Another person will tell you that it “causes your toe nails to fall out, hair to turn gray, and  buttitis.” I feel like cast iron is pretty safe. Unless you drop it on your foot. Then it can be pretty unhealthy. *SMC is not held responsible for any broken feet due to dropping of iron skillets.* (more…)



Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

Mary Russell’s Carrot Cake

Mary Russell’s Carrot Cake

Disclosure: Some content includes links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!


When I was little, there was a woman who attended church with us. Her name was Mary Russell. Not Mary. Not Miss Mary. Not Mrs. Russell. Mary Russell. Every time. I never called her anything else other than that – even when speaking directly to her. And now, at age 33, I have no idea why I did that. I think maybe everyone else did too – or at least the people in my family. Maybe it’s why I also refer to myself in third person regularly.

But anyway, Mary Russell was a baker. Not just any baker. She would put Sara Lee or Betty Crocker to shame. Betty Crocker who!? She sold baked goods – and not just any baked goods. Baked goods that would make you slap your mama or push your sister down. True story.  (more…)



Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.