Easy Lobster Tails at Home 🦞 (Restaurant Quality Without the Price)

 

Lobster tails may sound like something you only order at a restaurant, but they’re surprisingly easy to make at home 🦞✨ When you can find them on sale for around $5 a tail, they become the perfect centerpiece for a special dinner without the high price tag. Paired with steak 🥩 and a twice-baked potato 🥔🧀, this meal feels indulgent, comforting, and impressive—without being complicated. If you’re looking for a simple way to make an ordinary evening feel a little more special, these lobster tails are a great place to start 🍽️💛

Ingredients

8 oz lobster tail, 2 tails

3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

Steps

Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
Preheat oven to 450°F (230°C).
In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery. Cook a minute or two longer than you think so it is THOROUGHLY cooked
Serve with a side of melted butter for dipping -- divine!

Unlock the Sweet Magic of Roasted Garlic—In Minutes! 🧄✨

 

If you’ve ever loved the rich, caramelized flavor of roasted garlic but dreaded the hour-long wait in the oven ⏳, I’ve got exciting news. There’s a faster way to get that golden, buttery goodness—and it only takes a few minutes in the Instant Pot ⏱️ and then finish it off to carmelize in the air fryer 🍳!

Why Roasted Garlic Is a Kitchen Superhero 🦸‍♀️

Roasted garlic isn’t just delicious—it’s packed with benefits:

• Immune Support 🛡️: Garlic contains allicin, a compound known for its antibacterial and antiviral properties.

• Heart Health ❤️: Regular consumption can help lower blood pressure and improve cholesterol levels.

• Digestive Aid 🥗: Gentle roasting makes garlic easier on your stomach than raw garlic.

• Antioxidants Galore ✨: Roasting boosts its antioxidant activity, helping fight free radicals.

• Culinary Versatility 🍝: Spread it on toast, mix into mashed potatoes, fold into pasta sauces, or add to soups for a sweet, mellow garlic flavor.

My Quick Roasted Garlic Method 👩‍🍳

Forget the long bake—here’s how I get perfectly caramelized garlic in minutes:

Instant Pot:

1. Use as many heads of garlic as you want. Slice the top off exposing the garlics, leaving any skins that are intact as well as the bottom of the cloves 🧄.

2. In Instant Pot with bottom covered with water, place a trivet or steamer basket and then the garlic cloves Cook on high-pressure for 7 minutes ⏱️.

3. Let it naturally release for 10 minutes, then remove.

Air Fryer:

1. Preheat your air fryer to 400°F (200°C) 🔥.

2. Take the garlic heads, drizzle with olive oil 🫒, and place on top a small piece of foil (I don't wrap it up as I want it to carmelize and brown).

3. Cook for 10 minutes until soft and golden ✨.

Once done, the cloves are soft, sweet, and spreadable—perfect for a quick flavor boost 😋.

Ways to Enjoy Roasted Garlic 😋

• On Steaks 🥩: Mash a few cloves and spread on top of a hot steak for an instant flavor boost.

• In Sauces 🍲: Blend into pan sauces like spaghetti or bolegnese (serve over sautéed cabbage for a low-carb meal).

• With Eggs 🍳: Mix roasted garlic into scrambled eggs or omelets for a sweet, savory touch.

• On Toast 🥖: Spread on warm bread with a drizzle of olive oil—simple and irresistible.

• In Soups & Mashed Veggies 🥔: Stir into soups, mashed cauliflower, or potatoes for depth and sweetness.

Storage Tip 💡: Roasted garlic keeps beautifully! Store in a small jar with olive oil in the fridge 🥶 for up to two weeks, so it’s always ready to elevate your meals.

Stick of Butter Chicken and Rice

We’ve long loved my Stick of Butter Rice recipe, but I wanted to turn it into a heartier dish one that includes protein all in one pan. Adding chicken was the perfect solution. This version is moist, rich, and full of flavor, and it couldn’t be easier to make. Simple, comforting, and truly a one-dish wonder. 

Ingredients
1 cup uncooked long grain white rice NOT instant

10 oz can of condensed French Onion Soup
10 oz can of condensed Beef Broth
1 stick butter (1/2 cup) sliced thinly
2 to 4 chicken breasts (if you want more or less rice per portion)

salt
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon chopped parsley (optional)
Steps
Preheat oven to 425 degrees.
In an 8x8 inch baking dish combine rice, soup and broth.
Cut butter into slices and place on top of the mixture.
Cover with foil and bake for 30 minutes.
Season chicken breasts
Remove foil
Add chicken breasts
Bake 30 minutes more

Sunday Chat - Stop Dreading & Start Trusting: God Has Good Planned for You

 

Psalm 34:4 

I sought the LORD, and He answered me 

and delivered me from all my fears.

Philippians 4:67  

Do not be anxious about anything, 

but in every situation, by prayer and petition, 

with thanksgiving, present your requests to God. 

And the peace of God, which transcends 

all understanding, will guard your hearts 

and your minds in Christ Jesus. 

Psalm 27:1 

The Lord is my light and my salvation

so why should I be afraid? 

The Lord is my fortress, protecting me from danger, 

so why should I tremble? 

 

Matthew 6:34

Therefore do not worry about tomorrow, 

for tomorrow will worry about itself. 

Each day has enough trouble of its own. 

Isaiah 41:10  

So do not fear, for I am with you; 

do not be dismayed, for I am your God. 

I will strengthen you and help you; 

I will uphold you with my righteous right hand. 

 Proverbs 10:24 

“What the wicked dread will overtake them;  

what the righteous desire will be granted.” 

Matthew 6:26-27  

Look at the birds of the air; they do not sow 

or reap or store away in barns, 

and yet your heavenly Father feeds them. 

Are you not much more valuable than they? 

Can any one of you by worrying add 

a single hour to your life? 

Jeremiah 29:11 

For I know the plans I have for you... 

plans to prosper you and not to harm you, 

plans to give you hope and a future.

Elle's Elegant Everyday Mashed Potatoes

Mashed potatoes shouldn’t be complicated — they should be creamy, dreamy, and effortless. This gives you beautifully tender potatoes in minutes, with that smooth, rich - never gluey - texture that we all crave. 

When you want silky, no-fuss mashed potatoes without babysitting the stove, the Instant Pot is your best friend. This recipe gives you consistently fluffy, perfectly seasoned potatoes in a fraction of the time — and once you try them the “Elle way,” you’ll never go back.

Elle's Elegant Everyday Mashed Potatoes

Ingredients

2 pounds potatoes washed, peeled, and cut into 1 inch cubes (Yukon, Russet or Red Potatoes all work)
1 cup water or chicken broth, to cover bottom of instant pot
1/2 cup butter (1 stick), mic to melt
1 cup milk or half and half, mic 15 seconds to warm (you may not need all of this)
salt and pepper to taste
good dollop of sour cream
parsley

Steps

I start this 25 to 30 minutes before I need to mash the potatoes to allow for pressurizing. Allow more time than you think as you can always put it on 'keep warm' and let it release naturally.
In Instant Pot, put in water or broth to cover the bottom
Place a trivet or steamer basket and add prepared potatoes
Lock and seal the lid then cook on manual high pressure for 8 minutes (Add additional time for larger potato cubes, about 2-5 minutes)
Let naturally release or perform a quick release to release all the steam and pressure.
Open the lid and check the potatoes with a knife. If there is any resistance, the potatoes are not cooked all the way. Add 1 more cup of water, replace the lid, and cook for an additional 2 minutes.
Drain the water out of the Instant Pot.
Mash potatoes to your desired consistency. Add melted butter, warmed milk (add as much or little as you need), salt and pepper, sour cream and mix in. Sprinkle parsley on top and you can also add more melted butter (makes it look pretty and is so decadent)
The mashed potatoes may be kept on "keep warm" in the Instant Pot until ready to serve.

Elle’s Ever-Crispy Wontons

These air-fried wontons are one of those ridiculously easy recipes that taste way fancier than the effort it takes to make them. Crispy, golden, and perfectly dippable, they’re the kind of appetizer you can throw together in minutes — and everyone thinks you worked way harder than you did. I make them straight from frozen, give them a generous drizzle of olive oil, and let the air fryer work its magic. Paired with my savory dipping sauce (or Mark’s favorite sweet chili version!), these wontons disappear fast. Simple, crunchy, delicious!

 Ingredients

Frozen wontons

1 tbsp green onion , sliced then roughly chopped, for garnish
sprinkle with sesame seeds
 
SAUCE FOR WONTONS:
4 Tbsp Soy sauce
1/2 tsp Chinese mustard
Siracha to taste
1/2 tsp red chili flakes (red pepper flakes)
1 tsp rice vinegar
 
OR
 
Mark likes red sweet chili sauce

Steps

Line airfryer with tin foil
Put in frozen wontons
Give a GENEROUS drizzle of olive oil
Cook at 400F for 6 minutes or till brown
Pull out foil and drain excess olive oil
Flip wontons and return to air fryer for 5 minutes to brown other side
Serve with dipping sauce

🥓 Elle's Fall-Off-The-Bone Instant Pot Pork Ribs

 The bane of every carnivore (or even keto-vore) is having good, cooked meat ready to go. We want to stick to our way of eating — but life gets busy! Well, here’s a simple and incredibly delicious way to make sure you’ve always got scrumptious meat on hand in the fridge. Any way you eat it, this is fabulous but I love the crispy air fryer method.

This takes just a few minutes of prep, and the Instant Pot does all the work while you go on with your
day.

---

🥓 Elle's Fall-Off-The-Bone Instant Pot Pork Ribs

🛒 Ingredients:

• Pork ribs (as many racks as will fit in your Instant Pot)

• Garlic salt

• Onion powder

• Salt & pepper

---

👩‍🍳 Directions:

1. Prep Your Ribs
   If needed, cut your pork ribs into smaller racks so they fit nicely into the Instant Pot.

2. Season Generously
   Coat both sides of the ribs with a mix of garlic salt, onion powder, salt, and pepper.

3. Pressure Cook Like a Pro
   Place the ribs on a trivet inside your Instant Pot. Set to High Pressure for 60 minutes — yes, a full hour! That's the secret to fall-off-the-bone perfection. Do a quick release.

4. Remove the Meat
   Carefully pull out the ribs and remove meat from the bones. It will practically slide off.

5. Choose Your Finish

   • Fridge-Ready: Place your ribs in a glass container and chill. The fat will crystalize into these crunchy, savory bites that taste like cracklin'. (You're welcome!)

   • Crispy Treat: Toss the rib meat in the air fryer with a little extra garlic salt. Cook at 400°F for about 8–10 minutes until crispy.

6. Eat Any Time!

   • Straight out of the fridge (don't knock it till you try it — cold rib fat is next-level good)

   • Quickly microwaved

   • Or heated up in a skillet or oven

---

These ribs make a perfect high-fat, protein-rich breakfast with eggs, or a no-fuss savory dinner. Great for meal prep, carnivore snacking, and staying on track — without sacrificing flavor. 🙌🔥

This recipe is the perfect mix of comfort and convenience — ideal for meal prep, savory snacks, or impressing guests with minimal effort. Enjoy!

🌿 Elle's Fresh & Light Cottage Cheese Tuna Salad

If you want a tuna salad that’s creamy without the heaviness of mayonnaise, this is the perfect recipe. I love swapping mayo for cottage cheese because most store-bought mayonnaise is made with seed oils—and cottage cheese not only avoids that, but it also adds more protein, keeps you fuller longer, and tastes unbelievably fresh.

---

✨ Why This Tuna Salad Is So Good

• Fresh, crisp flavors

• Protein-rich and filling

• Creamy without using mayonnaise

• Zero seed oils

• Perfect for lunch or a quick snack

Simple, wholesome, and delicious—enjoy!

---

🥗 Ingredients

• 1 can tuna, drained

• 1/4 to 1/2 apple, chopped (or sub with celery or cucumber for a more classic crunch)

• 1 Tbsp red onion, finely chopped

• 3 heaping Tbsp cottage cheese

  • (add more or less depending on how creamy you like it)

• 2–3 Tbsp cheese of choice

  • (colby jack, Swiss, mozzarella—whatever you have on hand)

• 1 Tbsp chopped parsley

• Salt & pepper, to taste

---

👩‍🍳 Steps

1. Add all ingredients to a bowl.

2. Mix until creamy and well combined.

3. Serve however you love it:

• In a wrap

• On toast for an amazing sandwich

• Or—my personal favorite—right out of the bowl with a fork 😄

This tuna salad is bright, crunchy, creamy, and so satisfying. The perfect quick lunch!

Baby Blanket Pattern

Cluster stitch: insert hook into the ch 1 space, pull up loop. YO and into same ch space, pull up a loop. There will be four loops on hook. YO and pull through all four loops.

I used an H/5mm crochet hook but this pattern is very forgiving. 

Cast on an odd number of stitches as long as desired

Row 1 Cluster stitch into the 3rd ch from hook *ch 1, skip a stitch* work cluster in next ch1
space. Repeat across ending with a cluster stitch in the last chain. Chain 2, turn.

Row 2 Cluster stitch ch 1 in each ch1 space across. Chain 2. 

Repeat Row 2 until desired length.

🌿 Elle’s Creamy Chicken & Feta Pesto Salad 🥗

Wow, wow, WOW! 😍 This was so amazing I had to jump on here and type it up right away — not only to share with you but so I don’t forget it myself!

This Chicken Feta Salad is creamy, flavorful, and fresh — the kind of dish that feels like sunshine in a bowl ☀️. You can enjoy it in so many ways: piled high on a crusty slice of bread 🥖, spooned over a bed of greens 🥬, or (if you’re like me) straight from the bowl with a fork. YUM! 😋

---

🌿 Elle’s Creamy Chicken & Feta Pesto Salad 🥗

📝 Ingredients

• 1 cooked chicken breast, chopped (I did 2 breasts in the Instant Pot for 8 minutes)

• 2 heaping Tbsp full-fat cottage cheese

• ¾ oz feta cheese, crumbled
  

• 2 to 3 tsp pesto 🌿

• Chopped red onion (to taste)

• ¼ tsp garlic

• 1 to 2 Tbsp fresh basil, chopped

---

🥄 Directions

1. In a medium bowl, combine your chopped chicken, cottage cheese, and feta.

2. Stir in the pesto, red onion, garlic, and fresh basil.

3. Mix until creamy and well combined.

4. Taste and adjust — add a little more pesto or basil if you want an extra flavor punch! 💥

---

💪 Health Benefits

This simple recipe is packed with protein, healthy fats, and gut-friendly goodness — everything your body loves! 🥰

• Chicken gives you a lean source of protein to keep you full and energized.

• Cottage cheese adds probiotics for gut health and creaminess without the guilt.

• Feta brings calcium and a delicious tangy kick.

• Pesto & fresh basil are loaded with antioxidants and healthy fats that support heart and brain health.

It’s a quick, nourishing meal that feels like comfort food but fuels your body beautifully. 🌸

---

I might just do this one on repeat with my second chicken breast… it’s that good. 🐔💚