Elle's Everything But The Kitchen Sink Celery Salad

If you’ve ever thought of celery as just a background player, this recipe will change your mind. It’s fresh, flavorful, and completely customizable—Elle's Everything But The Kitchen Sink Celery Salad is perfect for using up what you have on hand. Packed with crunchy texture, and a bright punchy dressing, this dish proves that celery can absolutely shine on its own. Whether you serve it as a side, a light lunch, or part of a bigger spread, this easy, forgiving recipe is one you’ll come back to again and again. 

Elle's Everything But The Kitchen Sink Celery Salad

Ingredients

1 bunch celery, sliced into 1/2-inch thick slices1 bunch celery, sliced into ½-inch thick slices
2 apples, chopped (gala or honeycrisp are nice)2 apples, chopped (gala or honeycrisp are nice)
1/2 English cucumber, finely chopped½ English cucumber, finely chopped
1 shallot, quartered and thinly sliced1 shallot, quartered and thinly sliced
1 cup chopped walnuts or pecans or sunflower seeds or almonds or ???1 cup chopped walnuts or pecans or sunflower seeds or almonds or ???
cranberries or raisinscranberries or raisins
sliced grapes, optionalsliced grapes, optional
chopped dates, optionalchopped dates, optional
1/4 cup chopped or shaved Parmesan cheese¼ cup chopped or shaved Parmesan cheese
 
Dressing:subheading: Dressing:
1 1/2 cups finely grated Parmesan cheese1 ½ cups finely grated Parmesan cheese
1/4 cup lemon juice¼ cup lemon juice
1 teaspoon Dijon mustard1 teaspoon Dijon mustard
1/4 cup mayonnaise¼ cup mayonnaise
3 tablespoons olive oil3 tablespoons olive oil
1 tablespoon honey1 tablespoon honey
1 clove garlic, grated1 clove garlic, grated
1/4 teaspoon kosher salt¼ teaspoon kosher salt
1/4 teaspoon ground black pepper¼ teaspoon ground black pepper

Steps

For salad, add celery, apple, cucumber, shallot, dates, walnuts, and chopped Parmesan to a large bowl and set aside.For salad, add celery, apple, cucumber, shallot, dates, walnuts, and chopped Parmesan to a large bowl and set aside.
For dressing, whisk finely grated Parmesan, lemon juice, Dijon mustard, olive oil, honey, garlic, salt, and pepper together in a bowl and pour over salad. Toss until well coated. Serve immediately or refrigerate until ready to serve.

Sunday Chat June: The Two Most Wasted Emotions

If we confess our sins, he is faithful and just 

and will forgive us our sins and purify us 

from all unrighteousness.

1 John 1:9

“That is why I tell you not to worry 

about everyday life whether you have 

enough food and drink, 

or enough clothes to wear. 

Isn’t life more than food, 

and your body more than clothing? 

Look at the birds. 

They don’t plant or harvest or 

store food in barns, 

for your heavenly Father feeds them. 

And aren’t you far more valuable 

to him than they are? 

 Can all your worries add 

a single moment to your life?

Matthew 6:25-27

Be thankful in all circumstances, 

for this is God’s will for you 

who belong to Christ Jesus.

1 Thesselonians 5:8

Blessed be the God and Father 

of our Lord Jesus Christ, 

the Father of mercies and God of all comfort, 

who comforts us in all our affliction, 

so that we may be able to comfort those 

who are in any affliction, 

with the comfort with which we ourselves 

are comforted by God.

Corinthians 1:3-4

We can rejoice, too, 

when we run into problems and trials, 

for we know that they help us develop endurance. 

And endurance develops strength of character, 

and character strengthens our confident 

hope of salvation. And this hope will not 

lead to disappointment. For we know 

how dearly God loves us, 

because he has given us the Holy Spirit 

to fill our hearts with his love.

Romans 5:3-5

DSFDSFD

Elle's Spicy Chili Lime Chicken Tacos

If you're looking for a bold, flavor-packed dinner that comes together with almost no effort, you're going to love this Spicy Chili Lime Chicken. Don’t let the ingredient list fool you—it’s a simple, throw-it-in-the-slow-cooker kind of meal that rewards you with juicy, zesty chicken that's perfect however you serve it. Mark loves his stuffed into soft tacos, I pile mine over crisp shredded cabbage, and honestly, it’s just as good in crunchy hard shells. However you plate it, one thing’s for sure: this dish brings the heat, the tang, and all the craveable comfort you need. Let’s get cooking!

Ingredients

2 pounds boneless skinless chicken breasts (3 to 4 large chicken breasts)


2 pounds boneless skinless chicken breasts (3 to 4 large chicken breasts)
1/2 of a small sweet onion diced½ of a small sweet onion diced
2 cloves garlic minced or grated2 cloves garlic minced or grated
1 tablespoon brown sugar (or honey)1 tablespoon brown sugar (or honey)
2 canned chipotle chiles in adobo, chopped (not the whole can, just the 2 chiles2 canned chipotle chiles in adobo, chopped (not the whole can, just the 2 chiles
2 teaspoons smoked paprika2 teaspoons smoked paprika
1 teaspoon oregano1 teaspoon oregano
1/2 teaspoon cumin½ teaspoon cumin
1/4 teaspoon cinnamon¼ teaspoon cinnamon
1/2 teaspoon salt + more to taste½ teaspoon salt + more to taste
1/3 cup salsa + more for serving⅓ cup salsa + more for serving
1 (4 ounce) can diced green chiles1 (4 ounce) can diced green chiles
juice of 1-2 limesjuice of 1 to 2 limes
1/2 cup fresh cilantro chopped½ cup fresh cilantro chopped
8 Old El Paso Soft Tortilla Taco Boats warmed8 Old El Paso Soft Tortilla Taco Boats warmed
shredded cheese + guacamole for servingshredded cheese + guacamole for serving

Steps

In the bowl of your crockpot, combine the chicken, onion, garlic, brown sugar (or honey), chipotle chile peppers, paprika, oregano, cumin, cinnamon, salt, salsa and
diced green chiles. Add 1/2 cup water, cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. Once the chicken is done cooking, shred with two forks and then stir in the lime juice and cilantro.In the bowl of your crockpot, combine the chicken, onion, garlic, brown sugar (or honey), chipotle chile peppers, paprika, oregano, cumin, cinnamon, salt, salsa and diced green chiles. Add ½ cup water, cover and cook on LOW for 6 to 7 hours or on HIGH for 4 to 6 hours. Once the chicken is done cooking, shred with two forks and then stir in the lime juice and cilantro.
Serve the chicken in warmed taco boats, tortillas or use in wraps. Top as desired.Serve the chicken in warmed taco boats, tortillas or use in wraps. Top as desired.

Notes

I had mine over cabbage with guac and sour cream I had over cabbage with guac and sour cream
Mark likes it in soft taco shells slightly better than hard tortillas 

Easiest Breakfast Quiche Ever!

 This is the fastest and easiest quiche. Put a tortilla in the bottom of a greased round pie plate. If the tortilla doesn't fill the plate, then cut around a 2nd tortilla making a 1" round circle. Cut this and use to make the 'crust' around the edge. Add your mixture and bake - that is it! So easy and delicious.

Ingredients

Pie dishPie dish
TortillasTortillas
EggsEggs
s&ps&p
Any ingredients you have on hand: cheese, chilis, ham, bacon, onions, etc.Any ingredients you have on hand: cheese, chilis, ham, bacon, onions, etc.

Steps

Grease the pie dishGrease the pie dish
Put a tortilla in the bottom with a second tortilla used as the edge/crustPut a tortilla in the bottom with a second tortilla used as the edge/crust
Beat eggs with ingredientsBeat eggs with ingredients
Pour over tortilla in a greased pie dishPour over tortilla in a greased pie dish
Bake 375F for 30 minutes

DIY Sole Water: A Simple, Affordable Way to Re-Mineralize Your Filtered Water

Did you know that when you use filtered or reverse osmosis (RO) water, you're not just removing harmful contaminants — you're also stripping away the beneficial minerals your body needs?

While I’ve been adding liquid trace minerals to my water for years, I’ll be honest — it can get pricey. That’s why I’m so excited to share this super easy, cost-effective way to re-mineralize your water naturally: Sole Water (pronounced so-lay).

What Is Sole Water?

Sole Water is a saturated solution of mineral-rich sea salt and purified water. It’s a natural way to replenish your body with essential minerals like magnesium, potassium, and sodium — all of which are crucial for hydration, energy, and cellular function.

Why You Should Avoid Pink Himalayan Salt

While pink Himalayan salt is trendy and looks pretty in a grinder, studies have shown that it often contains trace amounts of heavy metals like lead, arsenic, and cadmium. Yikes! That’s why I always recommend using a high-quality, pure white sea salt — ideally unrefined and free of additives — for making Sole Water. It’s just safer and cleaner for your body.

Ingredients

Filtered waterFiltered water
Quart Size Mason Jar with a plastic lid (we love this one) Quart Size Mason Jar
1-2 C high quality white sea salt1 to 2 C high quality white sea salt (crucial Four, Maldons, Jacobson's)

Steps

Put 1 C salt in quart containerPut 1 C salt in quart container
Fill with filtered water to 1 inch below the rimFill with filtered water to 1 inch below the rim
DO NOT USE METAL (no metal spoon or lid)DO NOT USE METAL (no metal spoon or lid)
Top with a plastic lid (salt solution is corrosive)Top with a plastic lid (salt solution is corrosive)
Shake this wellShake this well
Let sit for 12 to 24 hours on the counterLet sit for 12 to 24 hours on the counter
By the next day, if you still have salt crystals, you have a full saturated solution (if no salt, add a little more and let it sit for 12 to 24 hours till it is saturated - a light dusting of salt on the bottom)By the next day, if you still have salt crystals, you have a full saturated solution (if no salt, add a little more and let it sit for 12 to 24 hours till it is saturated - a light dusting of salt on the bottom)
Use 1/2 to 1 tsp in water first thing in the morning and then a couple drops in drinking water throughout the day.Use ½ to 1 tsp in water first thing in the morning and then a couple drops in drinking water throughout the day.
Store on the counter (no need to refrigerate and it never goes bad)

Easy Instant Pot Yogurt

The first step sounds so obvious you may be tempted to skip it....DON'T! It is: Make sure all your glass jars fit in the instant pot. We won't talk about how I learned to do this step.

After that, it simply combining the ingredients and letting the instant pot do it's thing for as long as you can wait. I always try to do AT LEAST 

Ingredients

jars - as many as will fit in your instant potjars - as many as will fit in your crock pot
2 Tbsp store bought PLAIN yogurt - I like greek OR 2 Tbsp yogurt left over from a prior batch2 Tbsp store bought PLAIN yogurt - I like greek OR 2 Tbsp yogurt left over from a prior batch
4 C milk4 C milk
probiotics, optional (I like inulin powder/jerusalem artichoke)probiotics, optional (I like inulin)

Steps

Make sure your jars fit in the instant pot
Make sure your jars fit in the instant pot
Mix inulin and milk with whisk to REALLY combineMix inulin and milk with whisk to REALLY combine
Gently stir in yogurtGently stir in yogurt
Pour into glass jarsPour into glass jars
Put glass jars in instant pot with lids on top but NOT fastened downPut glass jars in instant pot
Set instant pot to yogurt setting for 36 hours on highSet instant pot to yogurt setting for 36 hours on high
You can always open the instant pot at any time to take one or more jars out early as the instant pot is not pressurized on the yogurt setting

Southern Peanut Satay Chicken

We love peanut satay. Yes, even Mark as I don't use the word "Thai" in association with it (ssssh! Don't tell!). I call this Southern Peanut Satay due to the bbq sauce. I combined what I felt was the best from several recipes and came up with below....a super quick and easy Peanut Satay Chicken!

Ingredients

2 chicken breasts2 chicken breasts
1/3 C peanut butter (we like chunky)⅓ C peanut butter (we like chunky)
1/3 C bbq sauce (we like Stubb's spicy) 
⅓ C bbq sauce (we like Stubb's)
1 garlic clove, minced1 garlic clove, minced
1 tsp ginger½ tsp ginger

Steps

Mix sauce and spread half over chicken reserving the second half for dippingMix sauce and spread half over chicken reserving the second half for dipping
Bake chicken at 350F for 30 to 40 mins till an internal temperature of 65F

Elle's Maple Twist Chicken

  If you’ve been around here for a while, you know I love recipes that check two important boxes: easy and delicious. That’s exactly what today’s recipe delivers—and with a fun little twist! I usually make this dish with honey, but I decided to switch things up and try maple syrup instead. And wow… it did not disappoint. The maple adds a rich, cozy depth of flavor that’s perfect for [season/occasion, if relevant], and it blends beautifully with the other ingredients. 

Whether you're a longtime fan of this recipe or trying it for the first time, I think you're going to love this maple-sweetened version. 

Ingredients

2 Tbsp Dijon mustard2 Tbsp Dijon mustard
Heaping 1 Tbsp maple syrup1 Tbsp maple syrup
1/4 Tbsp balsamic vinegar (or apple cider or rice wine vinegar)¼ Tbsp balsamic vinegar (or apple cider or rice wine vinegar)
2 boneless skinless chicken breasts2 boneless skinless chicken breasts
salt, pepper, garlic powder and thyme (or tarragon) to taste (I give it a sprinkle)optional: salt, pepper, garlic powder and thyme to taste

Steps

Preheat oven to 450 degrees.Preheat oven to 450 degrees.
Mix Dijon mustard, maple syrup and balsamic together in a ramekinMix Dijon mustard, maple syrup and balsamic together in a ramekin
Place seasoned chicken breasts in glass baking dish lined w/parchment paper (for easy clean up)Place seasoned chicken breasts in glass baking dish lined w/parchment paper (for easy clean up)
Coat chicken in mustard, maple, vinegar mixtureCoat chicken in mustard, maple, vinegar mixture
Place in oven and bake for 15 to 20 minutes (turning halfway through) or until thermometer reads 160-165 degrees

Elle's Carne Asada

If you’ve never made Carne Asada at home, you’re in for a treat! This amazingly flavorful Mexican steak is marinated to perfection, grilled until beautifully charred, and then sliced into thin, juicy strips. Every bite delivers a pop of savory, citrusy, and slightly smoky deliciousness that makes your tastebuds dance.

What I love most about Carne Asada (besides the flavor!) is how versatile it is. You can tuck it into a warm soft tortilla or crunchy taco shell, pile it onto a crisp salad, or even serve it over sautéed cabbage for a low-carb option. However you dish it up, it’s always a crowd-pleaser.

Whether you're feeding a hungry family or meal-prepping for the week, Carne Asada is one of those recipes you’ll come back to again and again. Let’s dive into how to make it!

Ingredients

2 limes juiced2 limes juiced
4 cloves garlic crushed4 cloves garlic crushed
1/2 cup orange juice½ cup orange juice
1 cup chopped fresh cilantro1 cup chopped fresh cilantro
lawry's or 3/4 teaspoon saltlawry's or ¾ teaspoon salt
1/4 teaspoon black pepper¼ teaspoon black pepper
1/4 cup vegetable oil¼ cup vegetable oil
2 jalapeno minced2 jalapeno minced
1/8 tsp cumin⅛ tsp cumin
1/8 tsp paprika⅛ tsp paprika
chili powderchili powder
1/8 tsp cayenne pepper⅛ tsp cayenne pepper
2 tablespoons white vinegar2 tablespoons white vinegar
2 pounds flank, skirt or strip steak2 pounds flank, skirt or strip steak

Steps

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the barbeque grill for 6 minutes per side with 3/4" thick strip steak.Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 6 minutes per side with ¾" thick strip steak.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve with tortilla chips, guacamole, pico and tortillas.

Elle's Easy Ranch Dressing

Ranch dressing is one of those things you usually just grab the bottle and don't think twice. When I am doing something where ranch is going to be more noticable, like a vegetable dip, I make my own. Other than the buttermilk, I have the ingredients on hand. This is so fresh and everyone always comments something like "ewww, what brand of ranch dressing is this?" as it tastes so good. It is literally two ingredients - mayo and buttermilk - and a few seasonings. So easy! While I have the buttermilk on hand, I end up making other dishes that focus on ranch as well - delicious!

Ingredients

1 c mayo1 c mayo
1 c buttermilk1 c buttermilk
1/2 Tbsp Dill½ Tbsp Dill
1/2 tsp salt½ tsp salt
1/2 tsp pepper½ tsp pepper
1/2 tsp Garlic½ tsp Garlic
1/2 tsp Onion½ tsp Onion
1/2 tsp parsley½ tsp parsley
1/4 tsp Paprika¼ tsp Paprika

Steps

Combine all ingredients. Mix well (I use my immersion blender) and put in fridge for a few hours before serving to allow flavors to meld and for it to thicken.