Airfryer Wontons and Dipping Sauce

 This is a great simple meal when life is too hectic to cook. We love to serve this with egg drop soup

Ingredients

Frozen wontonsFrozen wontons
1 tbsp green onion , sliced then roughly chopped, for garnish1 tbsp green onion , sliced then roughly chopped, for garnish
 
SAUCE FOR WONTONS:subheading: SAUCE FOR WONTONS:
4 Tbsp Soy sauce4 Tbsp Soy sauce
1/2 tsp Chinese mustard½ tsp Chinese mustard
Siracha to tasteSiracha to taste
1/2 tsp red chili flakes (red pepper flakes)½ tsp red chili flakes (red pepper flakes)
1 tsp rice vinegar1 tsp rice vinegar

Steps

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

Elle's Easy Egg Drop Soup

This is the easiest soup recipe I know of. I can whip it up in less than 5 minutes. It is one of Mark's favorites and perfect to serve with Chinese food or a quick dinner of wontons for a busy weeknight meal.

Ingredients

2 1/2 C Chicken Broth2 ½ C Chicken Broth
1 Tbsp Cornstarch + 2 Tbsp water1 Tbsp Cornstarch + 2 Tbsp water
gingerginger
dash pepperdash pepper
1 tsp sherry1 tsp sherry
1 tsp sesame oil1 tsp sesame oil
egg beatenegg beaten
green onion, choppedgreen onion, chopped

Steps

Bring broth to a boil.Bring broth to a boil.
Mix cornstarch & water and add to brothMix cornstarch & water and add to broth
Add rest of ingredients to oilAdd rest of ingredients to oil
Add egg stirring only in one directionAdd egg stirring only in one direction
Dish up and serve with green onion on top

The Absolute BEST Instant Pot Roast

This was an AMAZING roast - Mark said the best we have ever done. I think you could season it with whatever seasonings you want but the worcestershire ingredients down really make it. Also, putting each of the vegetables into their own foil packet and placing on top of the roast mean the veggies are cooked the PERFECT amount (not mushy). It has a lot of liquid so can be served in a bowl (like a stew) with bread or, you can use a slotted spoon and dish up the pieces without as much juice. This would also be amazing served over mashed potatoes.

Ingredients

3-5 lb chuck or London Broil roast MARBLED3 to 5 lb chuck or London Broil roast MARBLED
2 tsp of Lawry's seasoned salt2 tsp of Lawry's seasoned salt
1 tsp Montreal steak seasoning1 tsp Montreal steak seasoning
2 tsp of garlic powder2 tsp of garlic powder
2 tbsp of extra virgin olive oil2 tbsp of extra virgin olive oil
1 tbsp of salted butter1 tbsp of salted butter
2 yellow onions, sliced longways into thick wedges2 yellow onions, sliced longways into thick wedges
2 tbsp of Worcestershire sauce2 tbsp of Worcestershire sauce
6-8 oz of Portobello mushrooms, sliced6 to 8 oz of Portobello mushrooms, sliced
2 cups of beef broth2 cups of beef broth
1 cup of a dry red wine (cheap cooking wine is fine)1 cup of a dry red wine (cheap cooking wine is fine)
3 tbsp of cornstarch + 3 tbsp of water to form a slurry3 tbsp of cornstarch + 3 tbsp of water to form a slurry
1 oz packet of any beef gravy or au jus flavor1 oz packet of any beef gravy or au jus flavor
VEGGIES TO BE WRAPPED IN SEPARATE FOIL:subheading: VEGGIES TO BE WRAPPED IN SEPARATE FOIL:
4 large carrots, sliced4 large carrots, sliced
1 lb of baby red potatoes, quartered1 lb of baby red potatoes
Any other veggies of your choosing - wrapped in separate foilAny other veggies of your choosing - wrapped in separate foil

Steps

Rub the roast all over with the seasoningsRub the roast all over with the seasonings
Add the olive oil to the Instant Pot and hit “Sauté”. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plateAdd the olive oil to the Instant Pot and hit “Sauté”. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1 to 2 mins on each side. Remove the roast when done searing and set aside on a plate
The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to itThe bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the Worcestershire sauce and stir for another 2 to 3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everythingPlace the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything
Lastly, securely wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast.Lastly, securely wrap the potatoes and carrots each in their own foil pouches and place in the pot on top of the roast.
Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick releaseSecure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release
Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few momentsOnce the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments
Go back to the pot, hit cancel, and then hit “Sauté” and bring the sauce to a bubble. Add the cornstarch and gravy mix.Go back to the pot, hit cancel, and then hit “Sauté” and bring the sauce to a bubble. Add the cornstarch and gravy mix.
Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Allow to bubble for one minute and then turn the pot off.Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Allow to bubble for one minute and then turn the pot off.
Slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stirSlice up the pot roast against the grain in strips about ¼ inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir
Serve on a plate or in bowls with some crusty bread (for soaking up the sauce) or over Garlic Mashed Potatoes

Elle's Mexican Shrimp Cocktail

This is such a refreshing appetizer or light lunch. So many delicious flavors and textures that stand-out with every bite. Definitely a great summer time dish and easy to serve with guests.

Elle's Mexican Shrimp Cocktail

Ingredients

2 Pounds Cooked Frozen Shrimp peeled *save some whole with tails on for garnish2 Pounds Poached Shrimp peeled and diced *save some whole with tails on for garnish
1 Large Cucumber, peeled and diced1 Large Cucumber finely diced
¼ Cup Red Onion diced¼ Cup Red Onion finely diced
½ to 1 Bunch Cilantro½ Bunch Cilantro
2 Limes zested and squeezed2 Limes zested and squeezed
1 Small Avocado diced1 Small Avocado diced
1 12 oz. Jar Cocktail Sauce (I usually use 6 oz - or make my own from ketchup and horseradish or at least add horseradish to a bottled cocktail sauce)1 12 oz. Jar Cocktail Sauce (I usually use 6 oz - or make my own from ketchup and horseradish or at least add horseradish to a bottled cocktail sauce)
Dash of SaltDash of Salt
Hot sauce or jalapeno (depending on heat desired and how much horseradish you have used)Hot sauce or jalapeno (depending on heat desired and how much horseradish you have used)

Steps

Combine all the ingredients. Stir in cocktail sauce and add as needed to get desired consistencyCombine all the ingredients with the cocktail sauce.
Season with a pinch of salt.Season with a pinch of salt.
Add the hot sauce and/or the jalapeno pepper.Add the hot sauce and/or the jalapeno pepper.
Refrigerate for an hour so the flavors can develop and marry together.Refrigerate for an hour so the flavors can develop and marry together.

Notes

Mark likes LOTS of shrimp, a full cucumber and not as much avocado whereas I LOVE avocado. Adjust to your tastes.

Scripture #1 - Memorizing Scripture

This is my scripture that I have picked for the first week of our four weeks of memorizing scripture. You need to pick a verse that resonates for you - it could be the same as mine but please share what your verse is for this week. 

The reason I picked this verse is it captures so much - Paul was in a Roman prison facing a possible death sentence when he wrote this. Wow. That puts my 'troubles' into perspective but also makes me realize your faith helps you pick your attitude - he has written so many encouraging scriptures from his time in prison. It also captures so much:

1. Don't worry

2. Pray about everything

3. Ask for what you need

4. Be grateful for all things

I want this verse imprinted in my heart. What is your verse for week one?

Sunday Chat: Memorize Scripture

 

And these words, 

 which I command thee this day, 

 shall be in thine heart

Deuteronomy 6:6

But sanctify the Lord God in your hearts: 

and be ready always to give an answer 

to every man that asketh you a reason 

of the hope that is in you 

with meekness and fear

1 Peter 3:15  

All Scripture is God-breathed 

and is useful for teaching, 

rebuking, correcting and training 

in righteousness, 

so that the servant of God may 

be thoroughly equipped for every good work. 

2 Timothy 3:16-17 

 

Preach the word; be prepared in season 

and out of season; correct, rebuke and encourage

with great patience and careful instruction. 

2 Timothy 4:2 

Until I come, devote yourself to the public 

reading of Scripture, to exhortation, to teaching.

1 Timothy 4:13

And take the helmet of salvation, 

and the sword of the Spirit, 

which is the word of God,

Ephesians 6:17

Casting all your anxieties on him,

because he cares for you 

1 Peter 5:7 ESV 

 Don’t worry about anything; 

instead, pray about everything. 

Tell God what you need, 

and thank him for all he has done. 

Then you will experience God’s peace, 

which exceeds anything we can understand. 

His peace will guard your hearts and minds 

as you live in Christ Jesus.

Phillippians 4:6-7

I have said these things to you,

that in me you may have peace. 

In the world you will have tribulation. 

But take heart; I have overcome the world.”

John 16:33 

Now may the Lord of peace himself 

give you peace at all times in every way. 

The Lord be with you all.

2 Thessalonians 3:16 

You keep him in perfect peace 

whose mind is stayed on you, 

because he trusts in you.

Isaiah 26:3 

But he answered, “It is written,

“‘Man shall not live by bread alone,

    but by every word that 

comes from the mouth of God.’”

Matthew 4:4

Jesus said to him, “Again it is written, 

‘You shall not put the Lord your God to the test.’” 

Matthew 4:7

Then Jesus said to him, “Be gone, Satan! 

For it is written,

“‘You shall worship the Lord your God

    and him only shall you serve.’”

Then the devil left him, 

and behold, angels came 

and were ministering to him.

Matthew 4:10-11

 Finally, be strong in the Lord 

and in the strength of his might.

Put on the whole armor of God, 

that you may be able to stand

 against the schemes of the devil. 

The sword of the Spirit, which is the word of God,

Ephesians 6:10-11,17

I have hidden your word in my heart 

    that I might not sin against you. 

Psalm 119:11 

Let the word of Christ 

dwell in you richly in all wisdom; 

Colossians 3:16  

 

For the word of God is living and active,  

sharper than any two-edged sword, 

piercing to the division of soul and of spirit, 

of joints and of marrow, and discerning  

the thoughts and intentions of the heart.  

Hebrews 4:12  

 

You will seek me and find me, 

when you seek me with all your heart.

Jeremiah 29:13 

You will seek the Lord your God 

and you will find him, 

if you search after him with 

all your heart and with all your soul.

Deuteronomy 4:29

Do not be conformed to this world, 

but be transformed by the 

renewal of your mind, 

that by testing you may discern 

what is the will of God, 

what is good and acceptable and perfect.

Romans 12:2 

Elle's Most Amazing Snickerdoodles

I love experimenting. It isn't because something isn't good but I am just always on a quest. I have one more snickerdoodle recipe I would like to try one day but, these are just so good I don't know that I will ever move past these. When I have tried other recipes, I regret it and come back to these. Anyone who tries these asks for the recipe.

Elle's Most Amazing Snickerdoodles

Ingredients

Snickerdoodle Dough:subheading: Snickerdoodle Dough:
2 ¾ cups all-purpose flour2 ¾ cups all-purpose flour
2 ½ teaspoon cream of tartar2 ½ teaspoon cream of tartar
1 teaspoon baking soda1 teaspoon baking soda
½ teaspoon salt½ teaspoon salt
1 cup unsalted butter just softened1 cup unsalted butter just softened
1 ½ cups sugar1 ½ cups sugar
2 eggs2 eggs
1 teaspoon vanilla extract1 teaspoon vanilla extract
Cinnamon Sugar Coating:subheading: Cinnamon Sugar Coating:
⅓ cup sugar⅓ cup sugar
3 tablespoons cinnamon3 tablespoons cinnamon

Steps

Preheat oven to 350°F.Preheat oven to 350°F.
In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.
Make cinnamon mixture by combining the two ingredients in a small bowl.Make cinnamon mixture by combining the two ingredients in a small bowl.
In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
Using a small cookie scoop or a tablespoon to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.Using a small cookie scoop or a tablespoon to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.
Place 2 inches apart on an ungreased cookie sheet.Place 2 inches apart on an ungreased cookie sheet.
Bake for 10 – 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.Bake for 10 to 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Store in a cookie tin. If they dry out, add a slice of moistened bread to the tin to rehydrate the cookies or, eat them faster.

Chocolate Bundt Cake

 This is an easy cake but with the chocolate bits and the bundt pan, it makes it seems like it is more decadent and work than it is!

Ingredients

1 Cake Mix1 Cake Mix
1 – 4 serving box Pudding1 to 4 serving box Pudding
4 Eggs4 Eggs
¼ cup Oil¼ cup Oil
1 cup Water1 cup Water
You can use any flavor you like.You can use any flavor you like.
You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.
I almost always add 1 cup mini chocolate chips to my chocolate cakes.I almost always add 1 cup mini chocolate chips to my chocolate cakes.

Steps

You can use any flavor you like.You can use any flavor you like.
You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.
I almost always add 1 cup mini chocolate chips to my chocolate cakes.I almost always add 1 cup mini chocolate chips to my chocolate cakes.
Mix with beatersMix with beaters
Pour into greased and floured Bundt cake panPour into greased and floured Bundt cake pan
Bake 350F for 35 to 45 minutesBake 350F for 35 to 45 minutes
Cool 15 minutesCool 15 minutes
Turn over onto a plate

Instant Pot Mashed Potatoes

I never though I would be doing something as simple as 'mashed potatoes' in the instant pot as I thought it was easy on the stove. HA! It is so much easier in the Instant Pot and no possibility of boiling over. Not to mention the fact that you don't boil them, they retain so much more flavor. That being said, you can use with regular 'stove top' potatoes and use the additional ingredients in this recipe to your conventional mashed potatoes - so good! Enjoy.

Ingredients

2 pounds potatoes washed, peeled, and cut into 1 inch cubes (Yukon, Russet or Red Potatoes all work)2 pounds potatoes washed, peeled, and cut into 1 inch cubes (Yukon, Russet or Red Potatoes all work)
1 cup water or chicken broth1 cup water or chicken broth
 
1/2 cup butter (1 stick)½ cup butter (1 stick)
1 cup half and half warmed1 cup half and half warmed
salt and pepper to tastesalt and pepper to taste
good dollop of sour creamgood dollop of sour cream
parsleyparsley

Steps

In Instant Pot, place prepared potatoes in a steamer basket or on the trivetIn Instant Pot, place prepared potatoes in a steamer basket.
Pour water or broth into the potPour water or broth into the pot.
Lock and seal the lid then cook on manual high pressure for 7 minutes (Add additional time for larger potato cubes, about 2-5 minutes)Lock and seal the lid then cook on manual high pressure for 7 minutes (Add additional time for larger potato cubes, about 2 to 5 minutes)
Perform a quick release to release all the steam and pressurePerform 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 minutesOpen 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. If you placed the potatoes straight into the pot (no steamer basket or trivet), you should not have any additional liquid in the pot, but if you do, drain itDrain the water out of the Instant Pot. If you placed the potatoes straight into the pot (no steamer basket), you should not have any additional liquid in the pot, but if you do, drain it.
In a bowl, microwave the butter till melted, add the milk or half and half and mic for an additional 10 to 15 seconds to warm. Mash potatoes to your desired consistency. Add butter, milk, salt and pepper, sour cream and mix inIn a bowl, microwave the butter till melted, add the milk or half and half and mic for an additional 10 to 15 seconds to warm. Mash potatoes to your desired consistency. Add butter, milk, salt and pepper, sour cream and mix in.
The potatoes may be kept on "keep warm" in the Instant Pot until ready to serve