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.

Easy Eggs au Gratin — A Decadent Twist on Hard-Boiled Eggs

When you hear Eggs au Gratin, it sounds so fancy, right? But the truth is, this dish is incredibly simple to put together — and absolutely worth it. I almost always have hard-boiled eggs in my fridge because they are so versatile. Whether I'm eating them plain, tossing them into an egg salad, or layering them on chaffles (or toast), hard-boiled eggs are a staple around here.

But every now and then, I crave something different — something that feels a little more special. That's where Eggs au Gratin comes in. It takes those everyday eggs and turns them into a bubbly, hot, decadent meal that feels like it came straight from a cozy café kitchen. Some people add milk, cream, whipping cream or canned milk but I like the simplicity of my recipe and, I always have these ingredients on hand.

Why You’ll Love This Recipe:

• Quick & Easy: Minimal prep time — you’re just layering and baking.

• Simple Ingredients: Nothing fancy — just things you likely already have.

• Comforting & Delicious: Rich, cheesy, and satisfying.

• Perfect Anytime: Breakfast, brunch, or even a light dinner.

Ingredients:

• hard-boiled eggs, peeled and sliced in 1/4" slices

• shredded cheese (Gruyère, Swiss, Parmesan or even sharp cheddar work beautifully)

• Salt and pepper to taste

• Butter

• A sprinkle of fresh herbs (optional)

Instructions:

1. Preheat your oven (or toaster oven) to 375°F (190°C).

2. Arrange the sliced hard-boiled eggs in a small baking dish.

3. Put a small dab of butter on each slice of egg

4. Sprinkle the shredded cheese generously over the top.

5. Season with salt, pepper, and a little paprika if you like.

6. Bake for about 15–20 minutes, or until the cheese is melted and bubbly.

7. Broil for an extra 1–2 minutes if you want a golden, crispy top.

Serve Hot and Enjoy!

I love digging into this straight from the oven — the cheese creates this luscious sauce around the eggs, and every bite feels so indulgent. Pair it with a crisp green salad, a slice of toast, or just enjoy it on its own.

For such a fancy-sounding dish, Eggs au Gratin is surprisingly down-to-earth — exactly the kind of simple luxury I’m all about. I hope you give it a try the next time you're wondering what to do with those hard-boiled eggs sitting in your fridge!

Sunday Chat: Spread The Word!

In the same way, 

let your light shine before others, 

so that they may see your good works 

and give glory to your Father who is in heaven. 

Matthew 5:16 

A new command I give you: 

Love one another. As I have loved you, 

so you must love one another. 

By this everyone will know that 

you are my disciples, 

if you love one another. 

John 13:34-35 

And the seed that fell on good soil 

represents those who hear and accept 

God’s word and produce a harvest 

of thirty, sixty, or even a hundred times 

as much as had been planted!

Mark 4:20

Preach the word; 

be ready in season and out of season; 

reprove, rebuke, and exhort, 

with complete patience and teaching. 

2 Timothy 4:2 

And also for me, 

that words may be given to me 

in opening my mouth boldly 

to proclaim the mystery of the gospel, 

for which I am an ambassador in chains, 

that I may declare it boldly, 

as I ought to speak. 

Ephesians 6:19-20