Where can I Find Nespresso Machines on Discount Online?

Nespresso machines are a sub-unit of the Nestle Group, and are a part of the brand-name Nestle Nespresso S.A. The organization is based out of Lausanne in Switzerland and these machines help to brew perfect shots of espresso or coffee using coffee capsules or pods in case of bar machines. By the year 2011, Nespresso, a premium price coffee, had sales of more 3 billion Swiss francs across the world.

Nespresso has a number of licenses to sell different machines across the world under the brand-name of some of the top manufacturing companies in the world including Magimix, Krupps, Siemens and DeLonghi. Below are some of the websites from where you can buy the best Nespresso machines online.


Amazon has always been one of the biggest online buying platforms for any item for ages now. Initially, launched for the US, Amazon has spread out to other parts of the world also and boasts of the most amounts of products sold online. Also, Amazon boasts an exclusive range of best Nespresso machines that are sold through their platforms. You can find Nespresso machines from many reputed organizations listed under Amazon. These are top recommendations by Coffeemakesadvisor for the best keurig coffee makers.


The favorite place to go buy Nespresso machines online is their very own website www.nepresso.com. Besides being able to buy some of the best Nespresso machines on their website, you can also choose to buy a number of compatible accessories to the machines from the website such as coffee pads, Nespresso filters and more.


Nespresso is regarded as the market leader in the manufacturing of coffee machines, coffee capsules and other related accessories. Buynespresso.com is one of the most trusted websites from where you can see and buy the complete range of best Nespresso machines including the Pixie, Inissia, Maestria and Lattissima Pro. The latter two machines are among the finest machines to be ever manufactured.


BestBuy always comes up with a number of discounts and festival sales option throughout the year for its customers’ base to buy things on the cheap or discount. BestBuy has a variety of products for its customers to choose from including the range of best Nespresso machines available in the market currently. You can also choose the buy a number of Nespresso accessories from Best buy to go along with your machine set.


Nespresso machines have taken the complete coffee drinking market by storm since its introduction back in the day. One of top rated websites from where you can buy high-quality Nespresso machines on a discount is binglee.com. This website contains all the different Nespresso machines currently manufactured by the company along with its associated accessories at a very competitive price.


Another top rated online seller for the Nespresso machines and their matching accessories such as pods, filters and more is the Bed Bath and Beyond website. You can search for any of the top Nespresso coffee machines sold on this website and buy them at a discounted price. You can order the product online to be delivered straight to your home or you can also choose to pick up the Nespresso machines from their stores selling the machines.

The Last Words

The fever of the Nespresso machines is engulfing all the people around the globe. Most people across the world prefer to have Nespresso machines over other coffee makers because of the different taste and quality of coffee it produces. You can check the above-mentioned websites to get the best deals online if you are looking to buy the best Nespresso machines sometime in the near future.

Best Old-Fashioned Potato Salad

I’m making this to take to the cookout at my parent’s house on July 4th. It’s my version of a potato salad they served at a cookout at Viking headquarters. I was told it was a “secret recipe” but the next day, when I was discussing the delicious potato salad with someone else, they told me it was bought from a wholesale food purveyor. Oh well, even though it wasn’t homemade it sure was good!

I call this old-fashioned because it has a cooked dressing instead of a mayonnaise-based dressing. It’s sweet and tangy and simply delicious!

Best Old-Fashioned Potato Salad with Bacon

4 eggs, beaten

1/2 cup sugar

1/2 cup apple cider vinegar

2 tablespoon mustard

1/2 teaspoon salt

1 cup whipping cream

3 pounds red potatoes, boiled and diced

Salt and freshly ground black pepper, to taste

6 green onions, sliced

12 strips bacon, cooked, drained and crumbled

Optional: Hard cooked eggs, 3-4 would be a nice addition

Whisk the eggs, sugar, mustard, salt and vinegar together in a small saucepan over medium-high heat.  Cook until thickened.  Set aside to cool for 10 minutes and then whisk in the whipping cream.  Place the potatoes in a large bowl and season with salt and pepper to taste and gently stir.  Add the green onions and bacon.  Pour the dressing over the top and toss gently to combine.  Refrigerate for several hours before serving.

Makes 8 to 10 servings.

Spicy Southwestern Chicken Wings

If you plan to make just one kind of chicken wing for the Super Bowl, may I suggest these?

However, I’m rarely able to be forced to offer up just one type of wing at our annual Super Bowl bash. Nope. It’s kind of like Hubs is when he hits the bbq smoker–it’s three types of meat, each with a different rub and mop and then three different homemade sauces. No room for streamlined or simple in the kitchen of Casa Calloway!

The recipe looks like a lot of work, and although the list of ingredients is long, everything comes together pretty simply and you can make the spice mix and sauces a day or two ahead.

What’s your favorite type of wing? Are you a classic Buffalo lover or more of a teriyaki fan?

Spicy Southwestern Chicken Wings with Chipotle Barbecue Sauce and Cilantro Ranch

For the Wings:
3 pounds chicken wings, cut at the joint, tips reserved for making stock
¼ cup olive oil
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chile powder
1 tablespoon oregano
Chopped fresh cilantro, for garnish, if desired

Preheat oven to 350 degrees. Combine the oil and spices in a large zip-top plastic bag. Squeeze well to combine. Add the chicken wings, close the bag and squeeze to coat chicken evenly. Place wings on a large baking pan and bake for 30 minutes. Turn and bake for 15 minutes more. (Can be made ahead at this point, cooled, covered and refrigerated to be reheated on the grill later.)

Before serving preheat charcoal or gas grill. When hot, grill the wings until heated through, turning continually, about 4 minutes. Place the wings in a large bowl and toss with the sauce. Sprinkle with chopped cilantro and serve with the Chipotle Ranch for dipping.

For the Chipotle Barbecue Sauce:
2 tablespoons olive oil
½ onion, peeled and chopped
2 tablespoons minced garlic, about 5 large cloves
1 teaspoon ground cumin
1 tablespoon chile powder
1/3 cup cider vinegar
1 cup ketchup
3/4 cup brown sugar
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 chipotle peppers, finely chopped or pureed in a small food processor

Heat the oil in a saucepan over medium-high heat.  Add the onions, garlic, cumin and chile powder and cook until the onions are soft, about 5 minutes. Add the vinegar and stir, scraping up any browned bits in the bottom of the pan. Add the remaining ingredients and simmer until slightly thickened. Puree using an immersion blender, pour into a plastic container with a tight-fitting lid and refrigerate until ready to use. (Can be made 3 days ahead. Reheat the sauce before tossing with the hot wings.)

For the Cilantro Ranch Dressing:
½ cup buttermilk
¾ cup mayonnaise
1 tablespoon lime juice
1 tablespoon minced fresh cilantro
1 green onion, chopped
1 teaspoons minced garlic (about 1 large clove)
Sea salt and freshly ground black pepper, to taste

Combine all ingredients in a bowl. Whisk until smooth. Cover and refrigerate until ready to serve. (Note: Can be made three days ahead. Flavor improves if made at least one day ahead.)

Makes 6 to 8 servings

Make This: White Chocolate Banana Cream Tarts

One of the most popular desserts I serve to my Masters guests are these individual White Chocolate Banana Cream Tarts.

They’re based on the famed pies served at Buckhead Diner in Atlanta.

It has been years since I’ve been to the Diner, but if you like banana cream pie, theirs is one of the best I’ve ever had.

The recipe is a bit complicated, but I take one shortcut: I order the sweet French butter tart shells online. You can find them at amazon.com in smaller quantities than from some of the professional purveyors, which usually require that you order case quantities, usually 70 tart shells or more.

If you decide to go with the mass quantity, the good news is that they keep for a very long time and can be used in a myriad of ways. Fruit tarts, peanut butter tarts, salted caramel and chocolate tarts…I’ve used them for all of these and more.

These are little work, but definitely worth it! Two specialty liqueurs set it apart: banana liqueur and white creme de cocoa. They really do add lots of great flavor to the filling, as does the snowy layer of grated white chocolate over the top of the pastry cream/whipped cream filling.

I believe the recipe I used came from an old Southern Living Magazine, but I can’t find a link online. Avoid links which use gelatin…I don’t think that was in the original recipe.

Here’s the link that looks the closest to the recipe I use: White Chocolate Banana Cream Pie. (If you’d like the exact recipe I use, just shoot me an e-mail at karin.calloway@gmail.com.)

Have a great weekend!


Quick Corn Biscuits

These Quick Corn Biscuits have four ingredients. Just four. And, actually, you could whip them up with just two ingredients: Baking mix and creamed corn.

But the other two ingredients, melted butter and garlic salt, add richness and flavor that makes them more than just “ho hum.”

The recipe is based on a old recipe from Tea-Time at the Masters in which baking mix and cream-style corn were mixed together and dolloped over melted butter and then baked. The resulting biscuits were heavy on the butter and a bit greasy, albeit delicious.

Most of us don’t cook that way anymore, so I changed the ratio of butter to just a bit brushed over the top of the biscuits before baking and then sprinkle on a little garlic salt for flavor.

These are great with a pot of pinto beans or as a side to soups or stews, so hang on to the recipe for the winter. They’re also delicious served with fried chicken and all of the Southern sides: Collard greens, butter beans, black-eyed peas, stewed tomatoes and okra, etc.

Quick Corn Biscuits

1 1/2 cups baking mix
1 cup cream-style corn
1 tablespoon butter, melted
Garlic salt, to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Combine the3/4 cup of baking mix and cream-style corn in a medium bowl. Stir together and then fold, using a spatula, until there are no lumps, being careful not to overwork the dough. If the dough seems too thick, fold in the remaining 1/4 cup of corn.

Use an ice cream scoop to scoop the dough and dollop it onto the parchment-lined baking sheet. Brush with the melted butter and sprinkle lightly with the garlic salt. Bake for about 12-15 minutes (depending on the size of the scoop used), until golden on the outside.

Makes about 6-8 biscuits, depending on the size of the scoop used.

Chile Colorado

Augusta has an abundance of Mexican restaurants. When I say abundance, I mean that there’s practically a Mexican restaurant on every corner.

There are a few reasons for their popularity. Hubs, who I used to think was addicted to Mexican food because he had withdrawals if we went more than a week without hitting one of these restaurants, has a theory about why they’re always packed. First, according to Hubs is the free salsa and chips. Second, the price point is affordable for families. Third, margarita specials and inexpensive draft beer.

Most of the Mexican restaurants in Augusta are owned by the same people and have pretty much the same menu. Number 1 is a combination that includes a taco, two enchiladas and rice or beans, etc.

Although we have often enjoyed the typical tacos, enchiladas and burritos, we discovered some really good dishes that aren’t on the combination menu. In the pork section of the menu there’s a dish called Chile Colorado that is really good. (There’s also a dish called Chile Puerco, pork cooked in tomatillo sauce, that is also delicious. I’ll share my super easy slow-cooker version soon!)

Now that I can get dried chiles and other Hispanic ingredients in almost any supermarket, I decided to try to make Chile Colorado at home and it turned out great.

I used just dried ancho chiles in the recipe, so it came out very dark (but not as dark as it looks in the photo!). Next time I make the dish, I think I’ll use a combination of dried chiles for more variety in flavor and color.

Serve the Chile Colorado with flour tortillas and a side of Mexican rice. If you want to use a packaged mix, I’ve been using the Goya brand Mexican rice mix lately. My kids used to love the Uncle Ben’s Mexican rice mix, which is no longer available in our area.

This dish could probably be cooked in the slow cooker, skipping the browning of the meat and omitting the flour. If you don’t mind extra steps when using the slow cooker, you could follow the recipe as is and just transfer the meat to the slow cooker before adding the chile puree and remaining ingredients. However, I don’t like to use slow cooker recipes that require me to brown meat in another pan. I think slow cooker recipes should be as simple as dumping a bunch of ingredients in the cooking vessel, turning it on and hitting the road!

Chile Colorado

12 dried ancho (or other mild red) chiles
3 cups boiling water
2 tablespoons canola or other vegetable oil
2 1/2-3 pounds pork loin or shoulder, cut into chunks (about 1-inch)
1 tablespoon all-purpose flour
3 teaspoons minced garlic, about 4 large cloves
Salt and freshly ground black pepper
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 pod Knorr home-style beef or chicken stock concentrate

Cut chiles in half and remove stems and seeds. Place the chiles in a bowl and cover with the boiling water. Set aside while you brown the pork to allow the chiles to get very soft.

Heat the oil in a large skillet or Dutch oven. Add the oil and brown the pork in batches, browning on each side. Place all of the browned pork in the pot and stir in the garlic, salt and pepper and flour.

Place the chiles and a little of the soaking liquid in a blender and blend until smooth, adding more liquid if needed. Reserve the leftover liquid. Pour the puree and remaining liquid over the pork. Stir in the oregano, cumin, red pepper and stock concentrate. Bring to a boil and then reduce heat and simmer, covered, for 2 hours, until pork is very tender.

Makes about 6 servings.