Cooking With Elena

Cooking With Elena Let’s talk about food?! Are you out of ideas on what to cook? Need some inspiration? Check out my stress-free, quick & yummy & ideas! 👩‍🍳
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07/10/2026

BAKED CHICKEN TENDERS

These healthier baked chicken tenders are a staple in our house! Made with just a few simple ingredients, these crispy chicken tenders are much healthier for you because they are baked - not deep fried!

- 2 Ib chicken breast tenderloins
- 1 egg
- 3/4 cup whole wheat breadcrumbs or panko
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- Olive oil spray

Directions:
- Preheat oven to 400F. Place a rack on top of a baking sheet (this helps the chicken get nice and crispy on both sides).
- In a second shallow bowl add breadcrumbs, garlic powder, paprika, dried parsley, salt and pepper.
- Coat the chicken tenderloin in the egg, then with the breadcrumbs.
- Spray the wire rack with olive oil spray, then lay the chicken tenders on top.
- Bake for 20-25 minutes until crispy and golden brown (or you can air fry at 400F for 12-15 minutes).
- Serve with your favorite sauce and enjoy!

06/22/2026

Cheddar Broccoli Soup

This creamy Broccoli Cheddar Soup is easy, all in one pot! Bursting with flavor and made in no time, the secret to its deliciousness is all in the spices!

* 7 tbsp unsalted butter divided
* 1 tbsp olive oil
* 1 yellow onion, finely diced
* 1-1/2 tsp minced garlic
* 3/4 tsp paprika
* 3/4 tsp ground mustard
* 1/8 tsp ground cayenne pepper
* Salt and Pepper
* 6 tbsp flour
* 32 oz chicken bone broth
* 3 cups heavy cream
* 1 bay leaf
* 6 cups chopped broccoli
* 2 cups shredded carrots
* 12 oz freshly shredded extra-sharp Cheddar cheese, 3-1/4 cups
* Hearty buttered bread optional, or serve in bread bowls

Instructions
* Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes). Add garlic, paprika, mustard, cayenne, and pepper to taste (I add 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
* Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
* Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
* While the soup simmers, chop broccoli and shred cheese. Add broccoli and carrots to the soup.
* Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally. Blend some of the soup for a smoother texture if desired, or leave it chunky. (I don’t blend it!)
* Turn off the heat. Stir in cheese gradually, a handful at a time, until melted. Taste and adjust seasoning with salt as needed. (I’ll add 1/2 up to 1 teaspoon here!)
* Enjoy immediately in bread bowls or with hearty buttered bread on the side for dipping.

05/31/2026

Baked Sweet Potatoes

Cutting sweet potatoes in half is the secret to perfect baked sweet potatoes in less time! Roasting halves gives you caramelized edges and a soft, fluffy interior—delicious and quick!

* 4 (10 to 13 ounces each) medium sweet potatoes not yams, scrubbed clean and halved lengthwise
* 3 tablespoons olive oil
* Salt and pepper

Instructions
* Preheat oven to 400°F. Line a large, dark, sheet pan with parchment paper or a silicone baking mat. The parchment paper helps the potatoes cook evenly without the cut side getting too hard.
* Thoroughly scrub potatoes in cold water to remove all dirt and debris. Completely dry potatoes and cut them in half lengthwise.
* Place potatoes flesh-side down on sheet pan. Pierce the skin side of the potato 3 to 4 times with a fork. Flip potatoes flesh-side up. Drizzle oil over potatoes and take your time to rub the oil into both sides of the potatoes so all parts are covered. Evenly sprinkle 3/4 teaspoon salt over potatoes (3/4 teaspoon for all potatoes, not each). Add 1/8 teaspoon pepper to the flesh sides of potatoes. Flip again so potatoes are flesh-side down. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over skins of the potatoes.
* Bake 30–37 minutes (depending on size of potatoes/personal preference for tenderness) until skin looks shriveled and potatoes are tender. A 5 to 6-ounce potato will cook in around 25–27 minutes, 6 to 8 ounce in around 30 minutes, and 9–11 ounce in around 33–37 minutes. Potatoes are done when a fork inserted into the biggest potato goes in easily. If not, bake 5 more minutes and repeat.
* Remove from oven and serve with your favorite toppings. I like a pat of butter and sprinkle of brown sugar with a little sea salt!

05/01/2026

One Pot Spaghetti

One Pot Spaghetti is a hearty meal made with ground beef and tender pasta all simmered together in a rich sauce — on the table in under 30 minutes with minimal cleanup!

Ingredients
* 2 lbs Ground Beef
* 1 tbsp Olive Oil
* ½ cup Yellow Onion diced
* 1 Bell Pepper diced
* 1 can “2 Sisters Salsa”
* ½ tbsp Worcestershire Sauce
* 1 tsp Minced Garlic
* 3 cups Chicken Broth
* ½ lb Spaghetti Noodles
* 1 tsp Italian Seasonings
* 1 tsp Garlic Powder
* 1 tsp Onion Powder
* 1 tsp Beef Bouillon Powder
* Salt and Pepper to taste

Instructions
* In a large pot over medium high heat, add the onion, bell pepper and olive oil. Cook for 3-4 minutes then add in the ground beef and sausage and cook until no pink is noted. Add the minced garlic, cook for 30 seconds - 1 minute then drain off the grease.
* Add the salsa, worcestershire sauce, Italian seasoning, onion powder, garlic powder, beef bouillon powder. Stir together then bring to a simmer. Simmer for 5 minutes on low.
* Add in the broth, bring to a boil. Add in the pasta. Cook the pasta, stirring every 5 minutes until al dente and all water is gone.
* Add some cheese and/or greens on top and serve and enjoy!

04/27/2026

Easy Crockpot Beef Dinner

Ingredients:
- 1 package diced beef stew meat
- 2 cans cream of mushroom soup
- 2 cans French onion soup
- Package (16oz) of egg noodles
- 1/2 cup sour cream

Add the diced beef into crockpot. Then add in 2 cans of cream of mushroom soup and 2 cans of French onion soup on top, and mix everything together. Cook on high for 4 hours and then add in the cooked egg noodles. Spoon in sour cream, mix, and enjoy!

04/20/2026

Chicken Crescent Rolls

Ingredients:
- 2 cups cooked shredded chicken
- 1(8 0z / 225 g) package cream cheese, softened
- 2 tosp butter, melted
- 2 tbsp chopped green onions (optional)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cans refrigerated crescent roll dough (8 rolls each)
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1 egg (for brushing)
- 1 tbsp sesame seeds or grated cheese for topping (optional)

Instructions:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, combine shredded chicken, cream cheese, melted butter, green onions, garlic powder, salt, pepper, and cheddar cheese. Mix until creamy.
- Unroll crescent dough and separate into triangles.
- Place a spoonful of the chicken mixture on the wide end of each triangle.
- Roll up gently and tuck the sides in slightly to seal the filling.
- Place rolls seam side down on the baking sheet.
- Brush tops with beaten egg.
- Sprinkle sesame seeds or extra cheddar cheese on top.
- Bake for 15-18 minutes, or until golden brown.

04/17/2026

Mac and Cheese Lasagna

For the Meat Sauce:
* avocado oil
* 1 medium onion, finely diced
* 2 garlic cloves, minced
* 1 carrot, finely chopped (optional, use any veg you like, such as zucchini, bell pepper, or mushrooms)
* 1 lb ground beef
* 2 tbsp tomato paste
* 3/4 cup beef or bone broth
* 1 can diced tomatoes
* 3 tbsp red wine, optional
* 1 tsp smoked paprika
* 1 tsp barbecue spice blend
* 1 tsp dried oregano
* ½ tsp chilli flakes (optional)
* Salt & pepper
For the Mac & Cheese:
* 12 oz macaroni
* 3 tbsp butter
* 3 tosp flour
* 2 cups whole milk
* 3/4 heavy cream
* 2 1/2 cups cheddar, grated
* 2 1/2 cups Monterey jack cheese, grated
* 1 cup mozzarella, grated
* 1 tsp Dijon mustard
* Pinch of nutmeg
* 1-2 tsp hot sauce, optional
* 1 tsp chicken bouillon powder (optional, for extra depth)
* Salt and pepper

Instructions:
1. Heat oil in a skillet. Fry onion and garlic for a minute, then add carrot (or any veg you like).
2. Add ground beef and cook until browned. Stir in tomato paste.
3. Add beef broth and canned tomatoes. Season with oregano, smoked paprika, barbecue spice, chili flakes, salt, and pepper. Cover and simmer until rich, and drain liquid.
4. Boil macaroni until just tender. Drain and stir with a little butter.
5. For cheese sauce: melt butter, whisk in flour, then add milk and cream. Stir until thickened.
6. Add about half the cheese mix into the sauce. Stir until smooth. Season with nutmeg, mustard, hot sauce, chicken bouillon, salt, and pepper. Mix in macaroni.
7. In a baking dish, layer mac and cheese with meat sauce, sprinkling in some of the reserved cheese between layers. Finish with plenty of cheese on top.
8. Bake at 190 °C / 375 °F for 25-30 minutes, until golden and bubbling.
9. Rest 10 minutes before serving.

03/27/2026

Ambrosia Salad Recipe

This Ambrosia Salad Recipe is a holiday favorite, blending pineapple, oranges, grapes, maraschino cherries, mini marshmallows, and shredded coconut in a creamy, tangy dressing.

Ingredients:
Salad
* 2 cups miniature marshmallows rainbow or white
* 3/4 cup coconut flakes sweetened
* 1 (15-ounce) can mandarin oranges drained
* 1/2 cup maraschino cherries stems removed and halved
* 1 (4-ounce) can pineapple tidbits drained
* 1 cup seedless green grapes or red, halved

Dressing
* 3/4 cup heavy cream
* 1/4 cup powdered sugar
* 1/8 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1 lemon
* 1/2 cup honey vanilla Greek yogurt

Instructions
* Zest the lemon to get 1/2 teaspoon zest. Juice it using a citrus juicer to get 1 tablespoon lemon juice. Set aside.
* Place the mini marshmallows, shredded coconut, well-drained mandarin oranges, drained and quartered maraschino cherries, well-drained pineapple tidbits, and halved grapes into a large bowl (see note 1). Gently stir to combine.
* In a large bowl, combine the heavy cream, powdered sugar, salt, and vanilla extract (see note 2). Whip with a mixer until stiff peaks form.Gently fold in the lemon juice and zest until combined. Fold in the yogurt.
* Using a spatula, scoop all the dressing over the salad ingredients. Gently fold until everything is mixed and ingredients are evenly coated in the dressing.
* Cover and place in the fridge for 30 minutes to 1 hour before serving. Gently stir before serving.

03/09/2026

Hawaiian Meatballs

These Hawaiian Meatballs are the perfect combo of sweet and savory! They make a great appetizer or finger food, and are just as good as a kid-approved family dinner.

Ingredients:
- 2 cups barbecue sauce
- 20 oz can pineapple chunks, drained with 1/4 cup juice reserved
- 4 cloves garlic, pressed
- 4 green onions, chopped
- 2lbs frozen meatballs

Instructions:
- Combine the barbecue sauce, pineapple chunks, reserved pineapple juice, garlic and green onions in the slow cooker and mix until smooth.
- Pour the meatballs in the slow cooker and stir into the sauce until coated.
- Cook on high for 2-3 hours, or low for 4-6 hours or until they reach 165°F.

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