I’ve been making my own laundry detergent for a few years now. I can’t even begin to tell you how much I love it and how much money I’ve saved. It literally costs me pennies per load. I make a 5 gallon bucket about every 8 to 9 months. I have another blog with my recipe and video showing step by step instructions on how to make this amazing laundry soap. Feel free to check it out.
One of my followers asked if I could make a video showing how well my soap works. I thought about it for a while and finally decided on the best way to do it. If you click on the video down below you will see a couple of stained kitchen towels before the wash and how clean they are after. I will tell you that I used some Shout stain remover on the towel with the black grease, but I think you would have to do that on that type of stain no matter what kind of laundry soap you are using.
My laundry continues to get really clean and my whites stay white. The proof is in the wash! Do you make your own laundry soap?
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
Recently one of my followers asked me to make a carrot cake in the instant pot. I thought to myself, hmmm, why not make it gluten free? So that is exactly what I did. I discovered a brand of gluten free flour that I love! It’s called King Arthur Flour. If you haven’t found that perfect gluten free flour yet, you might want to give this one a try. However, if you don’t have to worry about being gluten free, you can make this recipe with all purpose flour.
I was very pleased with my carrot cake. It came out beautifully and tasted amazing. It was super moist. The cake was dense and the texture a little different from my oven baked cake, but the texture didn’t bother me. One of my friends tasted the cake and said she didn’t care for the texture, but it didn’t stop her from eating the whole piece of cake. She said it tasted delicious.
Watch the video to see step by step instructions on how I made the cake. If you want to help a girl out, please let the ad play at the beginning and or end of the video. Thanks so much. I would be delighted to have you subscribe to my YouTube channel as well.
Do you have an instant pot? If so, what is your favorite thing to cook in it? If you have any suggestions on something you would like to see me cook please leave it in the comments down below. If it is something I feel that I can make I will sure give it a try. Have a great day my friend. Enjoy the video!
Carrot Cake Recipe:
2 cups of gluten free flour
1/2 teaspoon salt
2 teaspoons of cinnamon
2 cups of sugar
1/2 teaspoon of baking soda
1 cup of extra virgin olive oil
4 eggs (bring them to room temperature)
3 cups of carrots shredded
Mix all dry ingredients together, then add grated carrots, oil, and eggs one at the time and mix well. Bake in double steam pans in your instant pot for 45 minutes. Allow it to self release. (Approximately 30 minutes.) Test with tooth pick. If it comes out clean, it’s done. Allow cake to cool before icing.
Frosting:
1 box of cream cheese (8 oz size)
1/2 cup of chopped pecans
1/2 stick of butter
2 tablespoons of vanilla
1 pound bag of powdered sugar
1 bag of coconut (optional)
Have cold ingredients at room temperature. Cream sugar and butter. Add cream cheese and vanilla. Now stir in coconut and pecans.
SUPPORT:
Want to support me in creating more videos? Purchase your items by clicking on the links above and I’ll receive a small percentage of the final sale. Thank you!
——-DISCLAIMER——-
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
The other day I made a batch of stuffed turkey meatballs. They are easy to make and taste so yummy! I love making food that I can eat some right away and then freeze some for a later time. Stuffed turkey meatballs definitely are one of those foods. When you are hungry for spaghetti and meatballs, just pull out however many meatballs you need. Allow them a little while to thaw and then heat them up with your favorite marinara sauce. Cook some spaghetti noodles and voila, you are ready to eat. These meatballs make great meatball sandwiches too.
You can make these meatballs in the instant pot, but this is one of the few times I find it easier just to use my oven.
The video below shows step by step instructions on how to prepare the turkey meatball recipe. Have you made turkey meatballs? If so, what do like to put in yours? Leave me comments down below. I would love to connect with you.
Recipe:
1 lb of ground turkey
1/2 cup of diced onions
1/2 cup shredded Parmesan cheese
1/3 cup of flat leaf parsley (before chopped)
6 oz. baby bella mushrooms
1 tsp of Worcestershire sauce
1/3 tsp of pink Himalayan salt
1/3 tsp of black pepper
3/4 tsp of Italian seasoning
3/4 tsp of Thyme
1 egg
1/2 cup of Italian bread crumbs
Preheat oven to 400 F.
Mix all the ingredients together.
Make round meatballs whatever size you prefer. (I made 20 meatballs with this recipe)
Put meatballs on a parchment lined cookie tray.
Place in pre-heated oven for 20 minutes.
Remove from oven.
Lightly coat the top of the meatballs with olive oil.
Turn oven on broil.
Place meatballs back in the oven for 1 minute. (watch closely)
Remove meatballs.
You can use them for spaghetti and meatballs or for meatball sandwiches.
Enjoy!
SUPPORT:
Want to support me in creating more videos? Purchase your items by clicking on the links above and I’ll receive a small percentage of the final sale. Thank you!
——-DISCLAIMER——-
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
Recently I had the privilege of spending two weeks with one of my dearest friends in Arizona. We had such a wonderful time together. I had fun cooking in her beautiful kitchen. One of the things I cooked was, you guessed it, orange chicken. That’s where the video below was recorded.
Wow, talk about a delicious meal that you can make right in your instant pot, orange chicken is it! This is a gluten free but flavorful recipe that is sure to delight your taste buds.
I will warn you this recipe has a bit of a kick to it. If you aren’t crazy about spicy hot food, then you will definitely want to cut back on the amount of red cayenne pepper you add. I put one teaspoon of cayenne pepper in mine but you might want to start with 1/3 or 1/2 teaspoon.
The video below gives step by step instructions for making this delicious recipe. By the way, when I came home from Arizona I made this recipe for my husband and I added fresh orange wedges and stir fry veggies. You can add those after you add your chicken back into the sauce and saute for 5 or 6 minutes.
What is your favorite recipe to cook in your instant pot? I would love to connect with you. Please leave me a comment down below. Have a blessed day my friend and happy cooking!
Orange Chicken Recipe:
5 to 6 fillet boneless, skinless chicken breasts
2/3 cup coconut aminos
2/3 cup honey
4 tbsp of tomato paste
4 tbsp of orange juice
4 tsp of minced garlic
2 tbsp of sesame oil
1 tsp ground ginger
1/2 tsp salt
1 tsp of ground Cayenne red pepper
1/2 tsp black pepper
Sesame Seeds (optional)
Prepare chicken breasts (remove fat)
Place in the instant pot
Place all the ingredients except for sesame seeds in a bowl and whisk until sauce is evenly combined.
Pour over chicken. (I made sure all the chicken was coated with sauce.)
Turn instant pot on manual or pressure cook high for 8 to 10 minutes. If your chicken is completely thawed, cook for 8 minutes on high with a five minute self release and then do a quick release.
If chicken is partially frozen, cook for 10 minutes.
Frozen chicken breasts cook for 12 minutes and then do a 5 minute self release and then follow with quick release. (Make sure frozen chicken breasts are separated before cooking.)
Remove chicken from instant pot.
Turn off instant pot and then turn on Saute mode.
Add slurry to your pot and whisk until sauce thickens.
Add chicken back to pot and allow it to saute for 3 or 4 minutes.
Serve over brown rice or cauliflower rice. Sprinkle sesame seeds on top of chicken and add chopped green onions. Broccoli is a nice side dish.
*If you like you can add little chunks of oranges and stir fry veggies after you put the chicken back in the instant pot and allow it to saute for 5 to 6 minutes in the sauce.
Enjoy!
SUPPORT:
Want to support me in creating more videos? Purchase your items by clicking on the links above and I’ll receive a small percentage of the final sale. Thank you!
——-DISCLAIMER——-
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
Want a quick and easy protein breakfast or snack? The other day I made egg bites in my instant pot. It was super easy. You can make them in 4 oz. mason jars or use egg bites silicone molds. The best part is, you can make several ahead and put them in your refrigerator. When you are ready for an egg bite, pop it in your microwave for 25 to 30 seconds and voila! It’s ready to eat. Caution, it will be quite hot when you first take it out of the microwave.
You can be creative when making egg bites. Add whatever ingredients sound good to you or whatever you happen to have in your refrigerator at the time. Tomatoes, green onions, avocado or diced onions are a few suggestions. I used baby bella mushrooms, cheese, and baby spinach in mine.
Watch the video below for step by step instructions on how to make these delicious little protein filled egg bites.
Recipe:
six to seven extra large eggs (about one egg per container)
4 oz baby bella mushrooms
3 to 4 tbsp of shredded sharp cheddar cheese (or your favorite cheese)
salt & pepper to taste
Put one cup of hot water into your instant pot and turn it on steam for 10 minutes.
Spray jars with olive oil cooking spray.
Pour egg mixture into your jars (fill about 3/4 full)
Close jars. (Not to tight)
Place jars on top of trivet or egg stand in the instant pot.
Place lid on and make sure your sealing valve is set to sealed.
Allow pot to come to pressure and steam for 10 minutes.
Then allow it to do a 10 minute self release.
Do a quick release after the self release.
Place hot jars on a cooling rack.
Carefully remove lids right away.
Allow egg bites to cool a little.
Run butter knife around the inside of the jar to loosen it.
Enjoy!
What have you been cooking in your instant pot lately? Leave me comments down below. I would love to connect with you.
SUPPORT:
Want to support me in creating more videos? Purchase your items by clicking on the links below and I’ll receive a small percentage of the final sale. Thank you!
——-DISCLAIMER——-
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
One of my favorite memories is a road trip I took with one of my dearest friends. I flew to Phoenix, AZ to meet up with my friend Leslie and we drove to Seattle, WA. We had so much fun and tried different foods along the way. This is when I was first introduced to Chicken Marsala at the Cheesecake Factory. It was love at first bite!
Now a few years later, I’ve figured out how to make it in my instant pot. Below is a video with step by step instructions on how to make this delicious recipe.
In this video I used baby bella mushrooms because that is what I had in my kitchen at the time and it was good. As I write this blog, I am in Arizona once again. I just made this recipe for my friend Leslie and her husband a couple of days ago. This time I used a mixture of mushrooms. (cremini, shiitake and porcini mushrooms) It turned out great.
What have you been cooking in your instant pot? I would love to connect with you. Please feel free to leave comments down below.
Chicken Marsala Recipe:
2 lbs. of boneless skinless chicken breasts (fillet the breasts about 1/4 inches thick)
1/2 cup of flour ( I use Pillsbury Gluten Free flour with salt, pepper, and garlic powder sprinkled in)
2 tbsp of butter (separated)
1/4 cup of olive oil
8 to 16 oz of sliced mushrooms depending on how much you like mushrooms and how much chicken you cook. (I used baby bella in this video, but I have also used cremini, shiitake, and porcini mushrooms.)
1 diced shallot
1 tbsp of crushed garlic (3 to 4 cloves or garlic)
3/4 cup of Marsala cooking wine
1 cup of organic chicken broth
1 1/2 tbsp of gluten free cornstarch & 1 1/2 tbsp of water
Fillet your chicken breasts and salt and pepper both sides.
Coat your chicken breasts in your flour mixture
Set your instant pot to saute and make sure it is set to “more”.
When your pot reads “hot” add your olive oil and butter.
After the butter has melted and you stir it with the olive oil, begin to add your chicken breasts in batches .
Lightly brown both sides for approximately 2 minutes per side.
After all your chicken breasts have browned, remove them and melt the other tbsp of butter in your pot. Mix it around and loosen up any cooked flour mixture on bottom of your pan.
Add the diced shallot and garlic and allow it to saute for about 2 minutes. Stir frequently.
Add the mushrooms and allow them to saute for 2 to 3 minutes.
Add Marsala cooking wine and chicken broth.
Stir mixture together.
Place lightly browned chicken breasts on top of mixture.
Place lid on and make sure the venting valve is on sealed.
Turn saute mode off.
Turn on Manual or Pressure Cook on high for 10 minutes
After the timer has counted down to zero, do a quick release.
Remove your chicken breasts.
Add the mixture of slurry to your pot and whisk quickly for 2 minutes and allow your sauce to thicken.
Now add chicken breasts back into pot and mix the sauce over the chicken.
Serve with mashed potatoes, or rice, or whatever you like.
Enjoy!
SUPPORT:
Want to support me in creating more videos? Purchase your items by clicking on the links above and I’ll receive a small percentage of the final sale. Thank you!
——-DISCLAIMER——-
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
For years I have enjoyed homemade Cincinnati Chili when we visit my in in-laws in Cincinnati. We like it so much that my sweet mother-in-law would buy me several packets of the mix so that I could make it at home.
Recently my husband suggested that I make his mom’s recipe in the instant pot. Oh my goodness, I wish I had known how quick and easy it is to make this in the instant pot. I used my mother-in-law’s recipe and then guesstimated how long to cook it.
This is a savory dish that is sure to please your taste buds. Watch the video below for step by step instructions .
What have you been cooking in your instant pot? I would love to hear from you. Please leave me comments down below.
Cincinnati Chili Recipe
2 Pounds 93% ground sirloin (raw)
1 Quart + 1 Cup tomato juice
1 Teaspoon cinnamon
1 Large peeled whole onion (I used a large diced onion)
2 Dashes Worcestershire sauce
1/8 Teaspoon. garlic powder
1 Teaspoon allspice
4 Tablespoons chili powder
1 Teaspoon pepper
1 Tablespoon salt
1 Teaspoon vinegar
5 Bay leaves
1 Teaspoon cumin
Combine all ingredients in the instant pot. Stir to make sure it is evenly combined.
Break up the meat as you mix.
Cook on manual high or pressure cook high for 12 minutes and allow it to do a self release. It took about 18 minutes to self release.
Remove onion (if you used a whole one) and bay leaves.
May be served over spaghetti noodles and sprinkled with shredded sharp Cheddar Cheese.
Add what ever you like. Beans, chopped onions, etc.. Can also be served over hot dogs on a bun for Coney Islands.
Enjoy!
The Instant Pot I used in the video can be found here:
SUPPORT:
Want to support me in creating more videos? Purchase your items by clicking on the links above and I’ll receive a small percentage of the final sale. Thank you!
——-DISCLAIMER——-
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
I absolutely love potato chips, but they don’t love me. After my yearly visit to my doctor I found out that my cholesterol was high. Ugh! No more buying potato chips. I finally figured out how to make a healthy alternative by using sweet potatoes and my air fryer. You can do the same thing with regular potatoes too.
I love the crunch of potato chips. There’s just something satisfying about putting a chip in your mouth and hearing that crispy crunch, besides the fact that they taste yummy too.
Below is a video with step by step instructions on how to make this delicious, healthy snack. Would love to know what you are making in your air fryer. Please leave me comments down below.
SUPPORT:
Want to support me in creating more videos? Purchase your items by clicking on the links above and I’ll receive a small percentage of the final sale. Thank you!
——-DISCLAIMER——-
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
If you would have told me a few years ago that my dad would be the one to teach me how to make cornbread, I wouldn’t have believed it. Just goes to show you are never to old to learn something new. My father had never cooked anything before he retired. I used to tell people my dad would burn water if he tried to heat it up. It’s not because I thought my dad wasn’t smart, it’s simply because he had never cooked.
My dad has been retired for seven years now. Upon retirement he told my mom that she had to do all the cooking and cleaning down through the years and now he was going to help her and do a lot of the cooking and cleaning. That’s exactly what he’s done.
Amazingly enough, just recently my dad taught me how he makes southern cornbread. He’s got it down to a science. I am really proud of my dad. In the video below you will find step by step instructions on how to make this delicious cornbread. I am a “daddy’s girl” and after a little convincing I was able to talk Dad into making this video with me. I think you will enjoy it.
Recipe for a 12 inch pan 2 1/2 cups of White Lily Buttermilk cornmeal (It’s best if you use the one with the green writing, not red.) Make sure your frying pan handle is oven safe.
1/8 cup of self rising flour
2 eggs
4 tbsp of canola oil
1 to 1.5 cups of milk
Measure your corn meal and self rising flour and place in your mixing bowl.
Put 2 eggs in a small bowl. Mix. Add 4 tbsp of canola oil to eggs and mix together.
Add egg mixture to your corn meal, mix it together.
Add milk a little at the time and mix.
When your mixture is thin it will be ready.
Spray your pan with cooking spray.
Put your corn meal mixture into your pan.
Put it in the oven (do not preheat oven)
Now turn the oven on 450 F.
Start checking corn bread after 15 minutes, it may take 20 to 25 minutes depending on your oven.
When you lightly touch the corn bread and it feels a little firm, it’s time to turn off your oven and turn on broil on high. Watch cornbread closely.
It will take 2 to 3 minutes to brown your cornbread.
After it’s cooked take it out of the oven and carefully flip it onto a large plate.
Cut cornbread immediately and serve hot with butter. Enjoy!
White Lily Buttermilk Corn meal can be found here: https://amzn.to/2Dq1ZHA
Check to see if you can purchase it at your local grocery store to save money.)
White Lily Self Rising Flour can be found here: https://amzn.to/2WW0l9s
12″ Frying Pan can be found here: https://amzn.to/2Gwv2fI
——-DISCLAIMER——- This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
If you like cauliflower, I think you will really like this soup. It’s so easy to make and delicious. If you don’t have an instant pot you can cook it on your stove top. There are different ways you can cook this soup. If you don’t use dairy, you can leave out the heavy whipping cream and replace with cashew or almond milk.
Check out the video below to watch step by step instructions on how to make this soup.
What are you cooking in your instant pot this week? Please leave me comments below. I would love to connect with you.
Recipe:
1 cup raw unsalted cashews soaked in warm water for 30 minutes
4 tsp of grape seed oil
2 medium onions, diced
2 stalks of celery, chopped
3 carrots, chopped
4 cloves of minced garlic
1 tsp of oregano
1 tsp ground thyme
16 oz of cauliflower chopped
4 cups of vegetable broth
Approximately 1/2 tsp of salt (I use Pink Himalayan salt)
freshly ground black pepper to taste.
Instructions:
Place cashews in a small bowl covered with water.
Soak for 30 minutes.
Add grape seed oil to instant pot.
Turn on Saute mode.
Once hot, add onions, carrots, celery, and cauliflower and saute for 5 minutes.
Add minced garlic, basil, and thyme and saute for 2 minutes.
Add 4 cups of vegetable broth.
Add salt & pepper.
Stir and then put your lid on and make sure your sealing valve is on sealed.
Turn off saute mode and turn on pressure mode (manual) for 4 minutes.
Do a quick release after the 4 minutes have counted down.
Drain cashews and place in your powerful blender. Add 1 cup of water and blend on high until it is completely smooth & creamy.
Add the cashew mixture to your soup.
Add 1 cup of heavy whipping cream.
Stir and allow the soup to rest for 2 minutes and then taste.
Feel free to add more salt & pepper according to taste.
Enjoy!
*If you are vegan you can leave the heavy whipping cream out and replace it with cashew milk.
——-DISCLAIMER——-
This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.
The GO! Kitchen 