Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

This hearty chicken casserole makes a big batch, making it perfect for feeding a crowd. It's one of those comforting meals everyone loves, and the leftovers freeze beautifully for an easy dinner another day.

Ingredients

• 1 medium yellow onion, diced

• 4 oz mushrooms, chopped

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 1¼ cups half-and-half

• Pinch of kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder
  

• 2 cups cooked, shredded chicken

• 1 cup frozen peas

• 12 oz egg noodles, cooked

• ½ cup shredded Colby cheese, plus extra for topping

• ⅔ cup shredded mozzarella cheese, plus extra for topping

• ½ cup shredded Parmesan cheese, plus extra for topping

• 4 oz French's Crispy Fried Onions, divided

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. If you're making this for a potluck, a large disposable aluminum casserole pan works great.

2. Prepare the chicken: You can use shredded rotisserie chicken, but I usually cook 2 pounds of chicken breasts in the Instant Pot. Season with salt, pepper, and Montreal Chicken Seasoning, then cook on High Pressure for 12 minutes. Quick release the pressure, then pulse the cooked chicken breasts in a food processor 3–5 times until shredded. Transfer the shredded chicken to a large mixing bowl.

3. Cook the egg noodles in boiling water for 7 minutes, or until al dente. Drain well.

4. In a skillet over medium heat, add a little olive oil and butter. Cook the diced onion and chopped mushrooms, stirring occasionally, until softened and lightly golden, about 5 minutes.

5. Add the cooked onion and mushrooms to the bowl with the shredded chicken. Stir in the cream of chicken soup, sour cream, half-and-half, kosher salt, black pepper, garlic powder, frozen peas, 2 ounces of the French's Crispy Fried Onions, most of the shredded cheeses (reserve a few tablespoons of each for the topping), and the cooked egg noodles. Gently stir until everything is well combined.

6. Transfer the mixture to the prepared baking dish and sprinkle the reserved cheeses over the top.

7. Lightly spray one side of a sheet of aluminum foil with nonstick cooking spray and cover the casserole, placing the sprayed side down to prevent the cheese from sticking.

8. At this point, you can refrigerate the casserole and bake it the next day, or continue with baking.

9. Bake for 40 minutes, or until hot and bubbly. Remove the foil, sprinkle the remaining 2 ounces of French's Crispy Fried Onions over the top, and continue baking for 5–10 minutes, until the onions are golden and crispy.

10. Let the casserole rest for about 10 minutes before serving.

Mom's Oh Henry Bars

Some of my favorite childhood memories revolve around walking through the door after school and being greeted by the smell of something homemade. I grew up in a time when that was simply part of everyday life. Mom always seemed to have a fresh treat waiting for us, and it made home feel especially warm and welcoming.

These Oh Henry Bars were one of my absolute favorites. Back then, I had no idea how incredibly simple they were to make. I only knew that I couldn't wait to grab a square before my siblings did! They have the perfect combination of creamy peanut butter, crunchy cereal, and chocolate chips, making them rich without being overly sweet.

The best part is that there's no baking involved. Just a few pantry staples, one saucepan, and a little stirring. They're every bit as delicious today as they were all those years ago.

Mom's Oh Henry Bars

Prep Time: 15 minutes
Chill Time: About 1 hour
Yield: 16–20 bars

Ingredients

• ½ cup corn syrup
  
• ½ cup brown sugar
• Dash of salt
• 2 cups peanut butter
• 2 teaspoons vanilla
• 2 cups Rice Krispies
• 1 cup Corn Flakes
• 1 cup chocolate chips

Directions

1. Combine the corn syrup, brown sugar, and salt in a saucepan and bring to a full boil.
2. Stir in the peanut butter and vanilla until well combined.
3. Combine the Rice Krispies, Corn Flakes, and chocolate chips in a large bowl.
4. Pour the peanut butter mixture over the cereal mixture.
5. Stir until everything is evenly coated.
6. 
   Press into a 9×9-inch pan.
7. Refrigerate until firm before cutting into bars.

A Little Tip

These bars are wonderful straight from the refrigerator, where they stay firm and
chewy. They also keep well for several days, making them perfect for lunchboxes, family gatherings, or whenever you're craving a nostalgic homemade treat.

Sometimes the simplest recipes become the ones we treasure most, and for me, these Oh Henry Bars will always bring back memories of coming home from school to a kitchen filled with love. ❤️

Decadent Chocolate Caramel Toffee Poke Cake

Decadent Chocolate Caramel Toffee Poke Cake

This easy yet decadent cake is one of my favorite desserts to bring to potlucks. It's always a crowd-pleaser, and everyone asks for the recipe!

To make serving day even easier, I usually bake the cake the day before. After it comes out of the oven, let it cool slightly before poking the holes. You will find recipes that say to put the caramel sauce on right away but, I find that it gets too soggy. Don't put it on until the cake is completely cooled. I let it sit in the fridge overnight. The day of serving, I pour the carmel sauce over top add the toffee bits and add the whipped topping, toffee bits, and drizzle for a beautiful finishing touch.

This cake is rich enough that a small piece is usually plenty—but it's so delicious, you'll probably find yourself coming back for another bite!

Ingredients

• 1 (15.25 ounce) package chocolate cake mix (mix and bake according to package directions)

• 6 ounce can sweetened condensed milk

• 6 ounces caramel sauce

• 1 bag toffee bits

• 1 (8 ounce) container frozen Cool Whip topping, thawed

• Caramel or chocolate sauce (or both!) for drizzling

Instructions

1. Mix and bake the cake according to the package directions.

2. Allow the cake to cool slightly, then poke holes all over the top using a chopstick or fork. Refrigerate overnight

3. Combine the sweetened condensed milk and caramel sauce. Pour evenly over the cake, allowing the mixture to soak into the holes.

4. Sprinkle half of the toffee bits over the cake.

5. Frost with the thawed whipped topping.

6. Top with the remaining toffee bits and drizzle with caramel sauce, chocolate sauce, or both.

Low-Calorie Whipped Iced Latte

Skip the $6 Starbucks latte! This rich, frothy iced coffee tastes like a coffeehouse treat for just pennies a serving. This has become my latest obsession! It tastes incredibly rich and decadent, but it's surprisingly low in calories. Depending on how much milk you add, it can be almost zero calories. I use decaf instant coffee so I can enjoy it as a cozy evening treat without worrying about caffeine.

One tip: make sure you use a jar that's tall (so it doesn't splatter) and wide enough for your hand mixer to fit inside and deep enough for the beaters to be fully submerged in the coffee. Don't ask me how I learned that one! 😂

UPDATE: I recently got a little frother and this is life changing. I know that sounds dramatic but for <$10, this little thing is AMAZING! It whips things up much faster, thicker and with no mess. Not to mention, it is small so you don't have to worry about the container you use. HIGHLY recommend.

You could also stop at step #3 and use it to top your hot coffee.

Ingredients

• 1–2 tablespoons instant coffee (or to taste)
• Enough water to just cover the coffee
• Stevia or your favorite sweetener, to taste (optional)
• Ice
• Milk, almond milk, or your favorite milk alternative
• Optional: Cinnamon or other favorite flavorings

Instructions

1. Add the instant coffee to a wide-mouth jar and pour in just enough water to cover it.
2. Using a hand mixer, whip the coffee until it's light, thick, and frothy.
3. Stir in sweetener, if desired.
4. Fill the jar with ice.
5. Pour in your milk of choice until you reach your desired strength.
6. Sprinkle with cinnamon or any other favorite flavoring, if desired.

Enjoy immediately!

Elle's Easy Keto Brownies

These brownies are the best of all worlds — fast, easy, and SO good! Just add everything to a food processor, pulse until smooth, then pour the batter into a greased 9-inch pan and bake. If you don't have a food processor, combine well in a bowl. Rich, fudgy, and incredibly simple!

Ingredients

• 1 cup almond flour
  
• 1/4 cup + 2 Tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup melted butter
• 3 Tbsp olive oil
• 2 eggs
• 2/3 cup granulated erythritol
• 1 tsp vanilla extract
• Optional: add 1/2 chocolate chips - stirred in by hand

Instructions

Add all ingredients (except the chocolate chips) to a food processor and pulse until smooth and well combined. Stir in by hand the chocolate chips (if using) Pour into a greased 9 x 9 pan and bake in a 350°F oven for 20–25 minutes - till they pull slightly from the edge of the pan. The center will still be soft, but that is okay.

Remove from the oven and place on a cooling rack until completely cooled. Then cover and refrigerate. These brownies get even better after chilling in the fridge… or so I’ve heard, because they never seem to last very long in our house!

Chocolate Chia Pudding (My Latest Obsession)

This has become my go-to when I want something sweet, comforting, and satisfying—but still nourishing. It feels like a rich dessert, yet it’s made with simple, wholesome ingredients. I love that it takes just minutes to prepare, and by the time I’m ready for something indulgent, it’s already waiting in the fridge.

It is sweet and tastes like the best cheat and yet it is healthy and high protein!

Ingredients

• 1 cup liquid (milk, water, coconut beverage, almond milk — or my favorite: coffee)
• 1/4 cup chia seeds
• 2 Tbsp cocoa powder or 1 scoop chocolate protein powder
• Stevia, optional
• Flavoring, optional (vanilla, maple, almond, etc.)
• Flaxseed, optional

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Instructions

1. Add everything to a mason jar (or any jar with a lid) and shake well.
2. Scrape down any seeds stuck to the sides and shake again.
3. After 1 hour, stir again — this step is crucial to prevent clumping.
4. Refrigerate for at least 4 hours or overnight.
5. For a smoother texture, blend before chilling (optional - I personally like the crunch).

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Flavor Ideas (Using the Base Recipe)

Add extras to the jar, shake, then chill as directed.

Black Forest

• 1/4 cup chopped cherries
• Optional: a drop of almond extract

Berry Chocolate

• 1/4 cup frozen berries (raspberries are especially good)

Spiced Chocolate

• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp cardamom
• 1/8 tsp cloves

Peanut Butter Chocolate

• 3 Tbsp peanut butter

Breakfast Oat Version

• 1/4 cup oats
• Maple extract + cinnamon

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Extra Add-Ins

• Jam
• Coconut
• Nuts
• Honey or maple syrup

Fresh Chicken Sausage Balls

I recently got a Ninja Food Processor and decided to make fresh ground chicken sausage balls. I may love these even more than my sausage balls...and that is saying a LOT! I’ve found that the order matters - start with dry ingredients and save the wet for last - and cleanup is so much easier. When I’m done, I just add hot water and a little soap, let it run, and it basically cleans itself. So easy!

First, I shred the cheese and put it aside in a bowl. Then I pulse the onion until finely chopped and add that to the cheese in the bowl.

Finally, I add chunks of fresh boneless chicken breasts to the food processor and pulse until it’s nicely ground. Then everything gets put back into the food processor bowl and mixed together and I make my chicken balls. I do mine about the size of a small golf ball and sometimes press them down to make them more of a 'patty'.

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✨ Why I’ll Never Go Back to Store-Bought

I am honestly amazed at how fresh these chicken balls taste—and how little grease they have.

Once you realize how many additives are in store-bought chicken sausage, and then taste how good homemade can be, it’s hard to go back.

The sky is the limit with the flavor combinations but, for me, just chicken, cheese and onions was AMAZING! 🤍

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🌿 Mix (Per 1 lb of Chicken)

• 
  1 tsp salt
• 1 tsp black pepper
• 1 tsp dried parsley
• ½ tsp garlic powder

Cheese - asiago, swiss, cheddar or even feta

Onion - red or white

Seasonings - S&P are a must but then you can experiment: thyme, rosemary, garlic or whatever you
have in your spice cabinet

Vegetables - you could add in apple, spinach or experiment with whatever else you have in your veggie drawer

Egg - optional. Personally, I like it better without the egg as you get more of the chicken flavor

I make these into "egg sized" balls and flatten them out in the airfryer. Cook for 10 minutes at 400F

Sausage Balls Seasoning

I recently got a Ninja Food Processor, and it has completely changed how I make sausage balls. I’ve found that the order matters - start with dry ingredients and save the wet for last - and cleanup is so much easier. When I’m done, I just add hot water and a little soap, let it run, and it basically cleans itself. So easy!

I start by adding all of my seasonings (recipe below) to the food processor. This breaks up the fennel seeds and blends everything evenly. I give it a quick pulse, then transfer the seasoning mix to a bowl.

Next, I shred the cheese and add it to the bowl. Then I pulse the onion until finely chopped and add that in as well.

Finally, I add chunks of pork to the food processor and pulse until it’s nicely ground. Then everything gets mixed together in the bowl and I make my sausage balls.

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🥣 How I Prep Ahead

My seasoning mix is listed below, and you can easily double, triple, or scale it up to season as much pork as you need.

I typically freeze my pork already mixed with the seasonings. I leave out the cheese, onions, and any other fresh ingredients—those get added the day I thaw the pork so everything tastes fresh and perfect.

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✨ Why I’ll Never Go Back to Store-Bought

I am honestly amazed at how fresh these sausage balls taste—and how little grease they have.

Once you realize how many additives are in store-bought Italian sausage, and then taste how good homemade can be, it’s hard to go back.

These seasonings are simple, clean, and absolutely delicious. 🤍

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🌿 Seasoning Mix (Per 1 lb of Pork)

• 1 tbsp fennel seeds (crushed)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried parsley
• ½ tsp garlic powder
• ½ tsp red pepper flakes (optional, for heat)

Crispy Smashed Potatoes (A Mark-Approved Favorite!)

My husband Mark LOVES potatoes, and he’s tried them just about every way imaginable. These, though? He raved about them and declared them absolutely amazing. 🙌

The best part? They’re incredibly easy. The only “hard” part is allowing enough time for them to bake and get perfectly crispy—but trust me, they’re worth the wait.

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Ingredients

• Potatoes – russet or red/new potatoes

• 1 Tbsp olive oil

• 1/2 Tbsp butter

• 2 cloves of garlic, pressed

• 1/4 to 1/2 cup grated cheese

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Instructions

I cook my potatoes in the Instant Pot, but you can also cook them on the stove or even in the microwave. If you boil them on the stove, be sure to remove as much moisture as possible and allow them to dry well. This is why the Instant Pot or microwave is quicker and easier.

Instant Pot method:
Cover the bottom of the Instant Pot with water, add the trivet, then add the potatoes.

• Russet potatoes: cook on High for 8 minutes, or until tender

• Red/new potatoes: cook on High for 4 minutes, or until tender

1. Preheat oven to 375°F.

2. Put the olive oil and butter in a microwave-safe dish and melt (about 20 seconds max). Stir in the pressed garlic and set aside.

3. After cooking, place the cooked potatoes on a parchment-covered cookie sheet. “Smoosh” them using the bottom of a glass.

   • Thinner potatoes = crispier

   • Thicker potatoes = moister and chewier

   You really can’t go wrong either way, and I usually end up with a mix of both—which is delicious!

4. Drizzle the olive oil/butter/garlic mixture over the potatoes.

5. Bake for 40 minutes, or until crisp, checking at the halfway mark.

6. Sprinkle liberally with cheese and return to the oven just long enough for the cheese to melt.

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These potatoes are simple, comforting, and always a hit—especially with potato lovers like Mark. 💛

🍹✨Refreshing Ginger Beer Mocktail (Low-Sugar & Wellness-Inspired)

I recently attended a mocktail mixology class, and it was such a fun experience! 🎉 It inspired me to start creating more healthy mocktail recipes, so you’ll definitely be seeing more of these here.

This ginger beer mocktail is light, refreshing, and perfect for sipping—especially if you’re cutting back on alcohol or looking for low-sugar drink options. I used diet ginger beer to avoid added sugar, but I’m currently experimenting with more natural alternatives, like using fresh ginger root 🌱. My goal is to keep ingredients simple, clean, and supportive of overall wellness.

This mocktail was a total win for me—refreshing, flavorful, and satisfying without the sugar overload 😋. If you enjoy non-alcoholic drinks, mocktails for health, or simple wellness recipes, let me know! I’d also love to hear about any favorite mocktail recipes you have 💬💛

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🍊 Ginger Beer Mocktail Recipe

Ingredients:

🧊 Ice
🥤 Diet ginger beer (I prefer a mild ginger flavor, so I fill the glass about ¼ full)
💦 Club soda or seltzer water (to top off)
🍊 One fresh orange slice, squeezed into the drink and then added

🔥 Optional: Flame the orange slice before adding—it enhances the citrus oils and deepens the flavor beautifully!

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🌿 Health Notes & Wellness Benefits

✨ Ginger is well known for its digestive-supporting and anti-inflammatory properties. Even in small amounts, it can help soothe the stomach and add warmth to a drink without added sugar.

✨ Orange provides a natural source of vitamin C and antioxidants, supporting immune health while adding a bright, fresh flavor.

✨ Choosing mocktails over alcoholic drinks can help support hydration, liver health, and overall wellness—especially if you’re focused on healing or maintaining balance.

✨ Using low-sugar or naturally flavored drinks can help reduce blood sugar spikes and inflammation, which is especially important for long-term health.

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

Make sure lobster tails are defrosted/thawed. 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

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.

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🥓 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

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👩‍🍳 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

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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!