Kale Sweet Potato Salad by Chelsea Lords This Kale Sweet Potato Salad is amazing! It features kale, couscous, caramelized sweet potatoes, tender black beans, creamy avocado, and an incredible basil-lemon vinaigrette. The BEST Kale Sweet Potato Salad This salad has become my weekly staple; I can’t stop making it! It’s perfect for weekly meal prep—I either keep the ingredients separate for daily assembly or layer them in a Mason jar for an easy grab-and-go option. Packed with fiber and plant-based protein, it’s incredibly nutritious. For an extra protein boost, I sometimes toss in baked or grilled chicken. Kale Sweet Potato Salad Ingredients Couscous: Small-grain, Moroccan-style couscous are tiny pasta balls that steam quickly and evenly. Sweet potatoes: Roast until they start to caramelize and are fork tender. Kale: Chopped very finely for the very best texture. Red onion: Soak in cool water to lessen the sharpness. Black beans: Rinse and drain before using. Feta cheese: Or use goat cheese if you prefer. Pistachios: Pick dry-roasted for more flavor. QUICK TIP Are you new to couscous? Think of it like spaghetti, cut into the teeniest, tiniest pieces possible. That’s couscous. There are several types of couscous, and we’re using Moroccan style, which has slightly smaller pieces than standard Israeli couscous. Our cooking times are based on this smaller-sized pasta, so if you go with Israeli, cook a bit longer to compensate. Dressing Basil: Use fresh; pack it in the measuring cup. Lemon: Use a microplane for the zest; juice with a citrus juicer. Honey: Sweeten to taste preferences. Dijon mustard: Adds depth and tang, plus thickens the dressing. Garlic: Use jarred for convenience. How To Make Kale Sweet Potato Salad Cook couscous: Boil water, add couscous, cover, steam, then fluff. Roast sweet potatoes: Toss in oil, season, roast until caramelized. Prep kale: Massage kale with a bit of dressing to soften. Make dressing: Blend dressing ingredients. Assemble salad: Mix kale, couscous, sweet potatoes, black beans, avocado, and other ingredients. Serve: Enjoy immediately or store for meal prep. What To Serve With Kale Sweet Potato Salad Quinoa or Brown Rice: Replace couscous with a different grain if desired. Fresh Fruit Salad: A sweet, refreshing contrast. Crusty Bread: For soaking up extra dressing. Lentil Soup: For a hearty pairing. Grilled Fish or Shrimp: A light, protein-rich option. STORAGE For Storing and Meal Prepping: Store separately: Keep ingredients and dressing in different containers in the fridge. Mason jar layering: For grab-and-go meals, layer in this order: dressing, red onion, black beans, sweet potato, couscous, and kale. Add feta and pistachios in a little bag on top. Shelf life: Ingredients keep for up to five days, dressing for a week. More Salad Recipes: Costco Kale Salad Kale Avocado Salad Mexican Salad Mediterranean Orzo Salad Kale Cranberry Pecan Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Kale Sweet Potato Salad 5 from 2 votes - Review this recipe This Kale Sweet Potato Salad is amazing! It features kale, couscous, caramelized sweet potatoes, tender black beans, creamy avocado, and an incredible basil-lemon vinaigrette. SAVE TO RECIPE BOX Print Recipe Kale Sweet Potato Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Kale Sweet Potato Salad is amazing! It features kale, couscous, caramelized sweet potatoes, tender black beans, creamy avocado, and an incredible basil-lemon vinaigrette. Course Main Course, Salad, Side Dish Cuisine American, Healthy, Vegetarian Keyword Kale Sweet Potato Salad Prep Time 30 minutes minutes Cook Time 30 minutes minutes Servings 4 servings (as a main; 8 as a side) Chelsea Lords Calories 760kcal Author Chelsea Lords Cost $11.25 IngredientsSalad▢ ½ cup couscous, plus ½ cup water▢ 3 cups diced sweet potatoes, plus 1 tbsp oil▢ 2 cups finely chopped kale (Note 1)▢ ½ cup finely diced red onion, optional▢ 1 can (15.5 oz) black beans, drained and rinsed▢ ½ cup crumbled feta cheese (add to preference)▢ ½ cup pistachios, coarsely pulsedDressing (Note 2)▢ ¼ cup tightly packed fresh basil▢ ½ cup each: olive oil & lemon juice (plus 1 tsp lemon zest) (Note 3)▢ 2-3 tablespoons honey (add to sweetness preference)▢ 1 tablespoon Dijon mustard▢ ½ teaspoon minced garlic▢ Salt & pepper (¼ tsp salt and ⅛ tsp pepper) InstructionsCOUSCOUS: In a medium pot, bring ½ cup water and ¼ tsp salt to a boil over high heat. Once boiling, remove from heat and stir in the couscous. Quickly cover the pot with a tight-fitting lid. Let it sit for 5 minutes. Then, fluff the couscous with a fork, breaking up any clumps. Set aside.SWEET POTATOES: Preheat oven to 400°F (200°C). Peel and cube the sweet potatoes into¾-inch pieces, ensuring you have 3 cups. Toss the sweet potato cubes with 1 tbsp of oil, ½ tsp salt, and ⅛ tsp pepper. Spread out on a sheet pan (leaving spaces between the pieces) and roast for 15 minutes. Flip the pieces and roast for an additional 10-15 minutes until tender. Let cool.DRESSING: In a mini blender or food processor, blend dressing ingredients until smooth. Adjust flavors to taste. Transfer the dressing to a Mason jar and keep refrigerated until ready to use.MARINATE KALE: Place the finely chopped kale in a large salad bowl. Mix in 1 tbsp of the prepared dressing, scrunching firmly with both hands for about 15 seconds to soften the kale and infuse it with flavor. Let it sit for 10 minutes.PISTACHIOS: Use a nut grinder or food processor to coarsely chop the pistachios, aiming for a mix of coarsely chopped nuts and some powder.ASSEMBLY: For immediate serving: Toss kale and couscous in a large bowl. Top with other salad ingredients, add dressing to preference, adjust seasoning, and serve.For later or meal prep: Store salad components separately or layer in a Mason jar (See Note 4). Assemble as needed to avoid sogginess and browning. Add optional items as desired. Recipe NotesNote 1: Kale: This is about 1/2 bunch of kale. Remove stems, tightly roll the leaves, and thinly slice into shreds. Then, finely chop these shreds and gently pack them into a measuring cup for accurate measurement. To remove kale stems: Hold the leaf with one hand, grip the stem firmly, and strip the leaves away with your fingers or a knife. Note 2: Dressing: This dressing may yield more than you need for the salad. Add gradually and to taste preference. The longer the salad sits, the more dressing it may need as the couscous absorbs it. Note 3: Tools: Use a microplane for the zest; juice with a citrus juicer. Note 4: Mason jar layering: For grab-and-go meals, layer in this order: dressing, red onion, black beans, sweet potato, couscous, and kale. Add feta and pistachios in a little bag on top. Nutrition FactsServing: 1serving | Calories: 760kcal | Carbohydrates: 78g | Protein: 21g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 17mg | Sodium: 333mg | Potassium: 1111mg | Fiber: 17g | Sugar: 13g | Vitamin A: 17730IU | Vitamin C: 36mg | Calcium: 280mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
One Pot Burrito Bowls by Chelsea Lords One-Pot Burrito Bowls mix cheesy chicken, rice, beans, fire-roasted corn, tomatoes, and chiles with your top toppings for a flavor-packed meal. These One-Pot Burrito Bowls Are… Easy to clean up: Just one skillet needed. Cook and clean up in a hurry! All-in-one meal: Protein, veggies, grains—all covered in one tasty bowl. Packed with flavor: Spices and enchilada sauce deliver loads of flavor. A quick fix: Raid your pantry and use leftover chicken. Dinner’s ready before you know it. Great for leftovers: Even better the next day wrapped in a tortilla. Easy to do it your way: Add your favorite toppings for variation! One-Pot Burrito Bowl Ingredients Olive oil: Avocado oil works too. Seasonings: Mix chili powder, cumin, paprika, garlic and onion powder, salt, and pepper. SO much flavor! White rice: Use long grain. We’ve also tested basmati and it works well. Diced tomatoes: Petite-diced and fire-roasted for smokiness. Enchilada sauce: Stick to mild for less heat. Broth: Swanson® chicken broth is a favorite. Black beans: Drain and rinse. Corn: Frozen fire-roasted preferred, canned is fine. Green chiles: Use less or skip entirely to cut heat. Cheddar cheese: Sharp for more flavor and freshly grated to avoid greasiness. Chicken: Any cooked chicken, including rotisserie. How To Make One-Pot Burrito Bowls: Start cooking: Heat oil, cook rice and seasonings until fragrant. Add ingredients: Pour in tomatoes, sauce, broth, beans, corn, and chiles. Stir well. Simmer: Cover, reduce heat after boiling, simmer until liquid is absorbed. Finish: Off heat, let stand, then fluff rice, add chicken and cheese. Serve: Add toppings to individual plates. QUICK TIP Leftovers make a great burrito! Just warm them up, roll in a tortilla, spray with cooking oil, and crisp all over in a skillet. Topping Ideas Toppings really boost the flavor and texture of One-Pot Burrito Bowls. Consider adding something cool like sour cream or avocado to tame the spice. Avocado or guacamole Sour cream or Greek yogurt Freshly chopped cilantro Diced tomatoes or pico de gallo Sliced jalapeños (for extra heat) Lime wedges (for squeezing over the top) Sliced green onions Crumbled Queso fresco or Cotija cheese Sliced black olives Hot sauce or salsa What To Serve Alongside One-Pot Burrito Bowls: Tortilla chips: Perfect for scooping or adding crunch. Garden salad: Topped with a cilantro lime dressing. Grilled vegetables: Such as bell peppers, onions, or zucchini. Southwest Quinoa Salad: A nutritious option with a Southwestern twist. Cornbread: A comforting side that pairs well with the flavors in burrito bowls. Refried Beans: Creamy and rich! More One-Pot Recipes: Taco Pasta Penne Pasta with Sausage Meatballs and Orzo One Pot Spaghetti Chicken and Potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One-Pot Burrito Bowls 5 from 4 votes - Review this recipe One-Pot Burrito Bowls mix cheesy chicken, rice, beans, fire-roasted corn, tomatoes, and chiles with your top toppings for a flavor-packed meal. SAVE TO RECIPE BOX Print Recipe One-Pot Burrito Bowls 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe One-Pot Burrito Bowls mix cheesy chicken, rice, beans, fire-roasted corn, tomatoes, and chiles with your top toppings for a flavor-packed meal. Course Dinner, Main Course Cuisine Healthy, Mexican Keyword One Pot Burrito Bowl, One Pot Burrito Bowls Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 807kcal Author Chelsea Lords Equipment12-inch non-stick skillet (Note 1) Ingredients▢ 2 tablespoons olive oil▢ 1 tablespoon chili powder▢ 1 teaspoon each: ground cumin, paprika▢ ½ teaspoon each: dried oregano, garlic powder, onion, powder, salt & pepper▢ 1 cup uncooked long-grain white rice▢ 1 can (14.5 oz) petite diced tomatoes, undrained▢ 1 can (10 oz) mild red enchilada sauce (Note 2)▢ 1-1/2 cups chicken broth▢ 1 can (15.5 oz) black beans, drained & rinsed▢ 1-1/2 cups frozen corn (we love fire-roasted)▢ 1 can (4 oz) mild diced green chiles, optional (undrained)▢ 1 cup freshly grated sharp Cheddar cheese (packed in measuring cup)▢ 2 cups chopped rotisserie chicken▢ Optional: 1-2 tbsp. fresh lime, fresh cilantro▢ Optional additions (pick a few!): ripe avo or guac, diced cherry tomatoes or pico de gallo, sour cream, cilantro lime sauce (Note 3) InstructionsRICE and SEASONINGS: Heat oil in a 12-inch nonstick skillet over medium-high. Add rice and all seasonings. Stir for 2 minutes, without liquid, until fragrant.ADD LIQUID: Add tomatoes, enchilada sauce, broth, black beans, corn, and green chiles (if using). Stir to combine.SIMMER: Keeping at medium-high heat, watch for the entire surface of the mixture to gently boil and become foamy on top. Once this occurs, cover with a lid and reduce the heat to lowest setting.LET STAND: Without stirring or removing the lid, leave for 13-18 minutes, or until the liquid is fully absorbed. Check to make sure, then quickly recover with lid and move skillet off heat. Let stand, covered, for 10 minutes.FINISH: Fluff the rice gently, then stir in the chopped chicken to warm it through. Sprinkle the cheese evenly over the top, cover again, and let sit for 3-5 minutes to melt the cheese.SERVE: Dish up servings. Add toppings to individual plates (See Note 3) and enjoy!LEFTOVERS: Leftovers make a great burrito! Just warm them up, roll in a tortilla, spray with cooking oil, and crisp all over in a skillet. Recipe NotesNote 1: Skillet: Here's the exact pan I use and LOVE. Note 2: Enchilada sauce: Various brands of enchilada sauce can vary quite a bit in heat. We like Old El Paso mild red enchilada sauce in this recipe. Note 3: Toppings: The toppings truly seal the deal on this dish! We love fresh lime, cilantro, ripe diced avo, sour cream, and cilantro lime sauce. The cooling additions especially are important so this dish isn't too spicy. Note 4: Leftovers: Don't add optional/additional toppings or sauce to anything you want to keep leftover. Store separately and reheat chicken/rice mixture as needed. Nutrition FactsCalories: 807kcal | Carbohydrates: 85g | Protein: 57g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 142mg | Sodium: 1605mg | Potassium: 931mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2220IU | Vitamin C: 22mg | Calcium: 299mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate Chip Cookie Bars by Chelsea Lords Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate. These bars are so much faster than cookies to make yet are just as delicious! Why We Love These Chocolate Chip Cookie Bars Quick and Easy: They’re faster to make than traditional cookies, saving time and effort. Delicious Texture: Rich, soft, and chewy with the perfect amount of chocolate. Simple Recipe: Requires just a bowl, a spoon. Maple Syrup: Adds a unique softness, chewiness, and subtle maple flavor. Versatile: Easily customizable with different chocolates, add-ins, or frostings. Ingredients Butter: Adds moisture and chewiness. Brown & White Sugar: Adds sweetness; brown sugar enhances chewiness. Egg & Yolk: Binds and enriches for softness. Vanilla & Maple Syrup: Boosts flavor and moisture. Flour: Provides structure. Baking Soda: Leavens for soft texture. Salt: Enhances flavor. Chocolate Chips: Adds chocolatey sweetness. How To Make Chocolate Chip Cookie Bars Preheat oven to 325°F; line and spray a 9×13-inch pan. Cool melted butter; blend with sugars, egg, yolk, vanilla, maple syrup. Gently mix in flour, baking soda, salt; fold in chocolate chips. Spread dough in pan; bake 23-28 minutes until lightly golden. Cool, cut into bars, and serve. Variation Ideas Customize Chocolate: Use semi-sweet or dark chocolate for less sweetness, or mix chocolate types for varied flavors. Add-ins: Swap some chocolate for M&M’s or mix in sprinkles. Frosting: Top chocolate chip cookie bars with chocolate buttercream, peanut butter, or cream cheese frosting for extra flavor. Nuts Addition: Mix in chopped walnuts or pecans for a crunchy texture and nutty flavor. STORAGE Room Temperature: Store bars in an airtight container for up to 1 week. Freezing: Wrap bars individually and freeze for up to 3 months. Thaw at room temperature before serving. More Cookie Recipes Salted Caramel Cookies Cookies and Cream Muddy Buddies Avalanche Cookies Cornmeal Cookies Cinnamon Roll Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Chip Cookie Bars 5 from 6 votes - Review this recipe Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate. SAVE TO RECIPE BOX Print Recipe Chocolate Chip Cookie Bars 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate. Course Dessert, Snack Cuisine American, Vegetarian Keyword Chocolate Chip Cookie Bars, cookie bars Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 24 bars Chelsea Lords Calories 201kcal Author Chelsea Lords Cost $4.50 Ingredients▢ 12 tablespoons unsalted butter, melted & slightly cooled▢ 1 cup soft light brown sugar, packed▢ 1/2 cup white granulated sugar▢ 1 large egg▢ 1 large egg yolk (Note 1)▢ 1/2 tablespoon vanilla extract▢ 2 tablespoons pure maple syrup optional, but recommended (Note 2)▢ 2 and 1/4 cups all-purpose flour▢ 1/2 teaspoon baking soda▢ 3/4 teaspoon salt▢ 1-1/4 cup chocolate chips (milk, white, semi-sweet, or dark -- whatever you prefer)▢ Optional: Maldon sea saltUS - Metric USMetric InstructionsPREP: Preheat oven to 325°F. Spray a 9x13-inch pan with cooking spray, line with parchment (with an overhang for removal). Melt butter in microwave and set aside to cool to room temp. (If it is too hot it will melt the sugars & cause greasy bars.)WET INGREDIENTS: Whisk melted butter and sugars until smooth. Add egg, yolk, vanilla, and syrup. Whisk until smooth and emulsified.DRY INGREDIENTS: Use a wooden spoon to stir in baking soda, salt, and flour until just combined. Fold in chocolate chips. If needed, switch to electric hand mixers, but don't over mix. Press dough evenly into pan. If desired, press a few more chocolate chips into tops of bars.BAKE: 23-28 minutes until top isn't glossy, edges are lightly golden. Be careful to not over-bake for soft & chewy bars. Optional: top with sea salt right out of the oven. Fully cool in pan, lift out, cut, and serve. Best within 1-2 days. Video Recipe NotesNote 1: You can discard egg white or save and add it to breakfast the next morning (we love this Egg Skillet) or use it in our favorite Egg Wrap. Note 2: Maple syrup is the "secret ingredient" in these bars. In a pinch, you can leave it out, but the bars do lack a bit of tenderness and a certain level of sweetness. I use pure maple syrup, not to be confused with pancake syrup. Nutrition FactsServing: 1serving | Calories: 201kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 206IU | Calcium: 17mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Cilantro Lime Rice by Chelsea Lords This Cilantro-Lime Rice recipe combines the bright flavors of cilantro and lime with fluffy white rice for a flavorful and tasty side dish. Cilantro-Lime Rice Is… Quick and easy: Let the stovetop handle it! Simple: Just basic pantry items. Versatile: Perfect with tacos, fish, and more. Delicious: Fresh, vibrant cilantro and lime flavors. A crowd pleaser: Loved by everyone. Meal prep friendly: Keeps well, making your week easier. Cilantro-Lime Rice Ingredients Olive oil: Use extra virgin for richer flavor. White rice: Choose long-grain and don’t rinse first. Water: Use filtered water for a cleaner flavor. We don’t use broth here; the flavor is too savory. Salt: Adjust to taste. Cilantro: Chop finely for even distribution. Lime juice: The heavier the lime, the more juice you’ll get! Lime zest: Grate only the green part to avoid bitterness. How To Make Cilantro-Lime Rice Boil: Combine rice, water, salt, and oil in a pot. Bring to a boil. Cover, reduce heat to low; simmer 13-15 mins. Rest: Remove from heat; let stand covered for 10-15 mins. Finish: Fluff rice with a fork. Stir in cilantro, lime juice, and zest. QUICK TIP Not a fan of cilantro? Substitute chopped parsley to achieve the same appearance and a similar–though not quite as flavorful–result Recipe Tips Avoid boiling rice on high heat; it traps excess steam, affecting texture during simmering. Keep heat at medium-high! Use a tight-fitting lid to ensure proper steam retention. Let the rice stand after cooking to finish cooking in the steam. What To Serve With Cilantro-Lime Rice Grilled Taco Chicken/Fish: Spiced to match the zest. Black Beans: For plant-based protein. Avocado or Guacamole: Adds creamy contrast. Fresh Salsa or Pico de Gallo: Store-bought or homemade. Tortilla chips: For crunch. Roasted Shrimp: Cilantro and lime flavored. Citrus Salad: Light and fresh. Tacos: Vegetarian, steak, shrimp, or chicken. STORAGE Leftovers? Store: In an airtight container in the fridge, for up to five days. Reheat: Add a splash of water, cover, and microwave or heat on the stove over low heat, stirring occasionally. More Easy Sides: Roasted Sweet Potatoes (the most popular side dish on this site!) Mexican Salad Corn and Tomato Salad Smashed Potatoes Avocado-Orange Salsa FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cilantro Lime Rice 5 from 1 vote - Review this recipe This Cilantro-Lime Rice recipe combines the bright flavors of cilantro and lime with fluffy white rice for a flavorful and tasty side dish. SAVE TO RECIPE BOX Print Recipe Cilantro Lime Rice 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Cilantro-Lime Rice recipe combines the bright flavors of cilantro and lime with fluffy white rice for a flavorful and tasty side dish. Course Side Dish Cuisine American, Healthy, Vegan, Vegetarian Keyword Cilantro Lime Rice Prep Time 5 minutes minutes Cook Time 13 minutes minutes Resting TIme 10 minutes minutes Total Time 28 minutes minutes Servings 4 servings, as a side Chelsea Lords Calories 198kcal Author Chelsea Lords IngredientsAdd First▢ 1½ teaspoon olive oil▢ 1 cup long-grain white rice▢ 1½ cups water▢ 1 teaspoon fine sea saltAdd Later▢ 1½ teaspoon olive oil▢ 3 tablespoons finely chopped cilantro▢ 3 tablespoons fresh lime juice, plus 1/2 teaspoon lime zest (Note 1) InstructionsCOMBINE: Combine "add first" ingredients to a medium-sized nonstick pot over medium-high heat.BRING TO A BOIL: Wait until the water starts bubbling gently across the entire surface, and you notice a slight foam forming on top. Once this happens, cover the pot with a lid and reduce the heat to low.SIMMER: Simmer for 13-15 minutes without taking off the lid, touching, or stirring. Check to make sure that water should be fully absorbed into rice.REST: After checking, quickly place the lid back on and remove pot from the stove. Let it stand, covered, for 10-15 minutes. It's important not to rush this step as the rice continues to cook in its own steam.FINISH: Remove lid, gently fluff rice with fork. Stir in "add later" ingredients. Taste and adjust salt if needed. Enjoy! Video Recipe NotesNote 1: Limes: This will require 1 very large juicy lime or 2 smaller ones. Zest the lime(s) with a microplane; juice with a citrus juicer. Tips: Rice: Avoid boiling rice on high heat; it traps excess steam, affecting texture during simmering. Keep heat at medium-high! Use a tight-fitting lid to ensure proper steam retention. Nutrition FactsServing: 1serving | Calories: 198kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 589mg | Potassium: 68mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Air Fryer Carrots by Chelsea Lords Air Fryer Carrots are seasoned beautifully and cooked to perfection—crispy on the outside and tender on the inside. These Air Fryer Carrots Are… Light and nutritious: Use less oil than oven roasting and much less than frying. Great with everything: Pair with just about any meal! Kid-approved: Sweet and crispy, a hit with kiddos and adults alike. So tasty: Packed with flavor and the best crispy outside, tender inside texture. Easy to prepare: Minimal work required—great for busy weeknights! Air Fryer Carrot Ingredients Carrots: Pick fresh, firm, deep orange ones for sweetness and crunch. Olive oil: Extra virgin for best flavor. Salt and pepper: We love table grind pepper on these carrots. Paprika: Smoked for smokiness, or sweet paprika for mildness. Garlic powder: Loads of flavor without any mincing. Fresh herbs: For added color and flavor. How To Make Air Fryer Carrots Prep carrots: Peel, then slice diagonally to get 3 cups. Season: Toss with olive oil and spices. Arrange: Single layer in basket. Air fry: 8-13 mins at 400°F, shake halfway through. Serve: Hot, with herbs for garnish if desired. What To Serve With Air Fryer Carrots Grilled Chicken: Savory and simple, balances carrot sweetness. Quinoa Salad: Fresh and lemony, this salad adds a nice veggie boost. Steak: A classic, great with crispy carrots. Lentil Soup: Cozy and spiced, a comforting match. Mixed Green Salad: Light and fresh, with a tangy dressing. Baked Potatoes: Fluffy and versatile, perfect for topping customization. STORAGE Leftovers? Cool completely: Let carrots cool to room temperature before storing. Airtight container: Transfer to an airtight container. Refrigerate: Store in the fridge for up to 3-4 days. Reheat: For best results, reheat in the air fryer at 350°F until warm and crispy. More Air Fryer Recipes: Air Fryer Breakfast Potatoes Air Fryer Sweet Potatoes Grilled Cheese Air Fryer Potatoes Air Fryer Chickpeas FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Carrots 5 from 1 vote - Review this recipe Air Fryer Carrots are seasoned beautifully and cooked to perfection—crispy on the outside and tender on the inside. SAVE TO RECIPE BOX Print Recipe Air Fryer Carrots 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Air Fryer Carrots are seasoned beautifully and cooked to perfection—crispy on the outside and tender on the inside. Course Appetizer, Side Dish Cuisine American, Healthy, Vegan, Vegetarian Keyword Air Fryer Carrots Prep Time 15 minutes minutes Cook Time 8 minutes minutes Total Time 23 minutes minutes Servings 4 servings Chelsea Lords Calories 78kcal Author Chelsea Lords EquipmentAir Fryer Ingredients▢ 1 pound carrots, peeled and sliced on the diagonal (3 cups)▢ 1 tablespoon good quality olive oil▢ ¾ teaspoon salt▢ ⅛ teaspoon pepper▢ ¼ teaspoon paprika & garlic powder▢ Optional garnish: 1 tbsp finely chopped fresh flat-leaf parsley or 2 tsp. fresh thyme InstructionsPREP: Peel and then slice carrots on the diagonal; each diagonal cut you make should be about 1 inch apart. Measure to ensure you have 3 full cups.SEASON: Add the carrots to a separate bowl (not in the air fryer basket). Drizzle with oil and add all the seasonings, tossing thoroughly for an even coating.AIR FRY: Without any food in it, preheat the Air Fryer at 400°F (200°C) for 4 minutes. Arrange the seasoned carrots in a single layer in the air fryer basket, making sure they do not overlap. (If you have too many carrots to fit in a single layer, cook them in batches.)AIR FRY: Air fry for 8-13 minutes. Halfway through, shake the basket and rearrange the carrots into a single layer again for even cooking.CHECK DONENESS: Carrots are done when they are tender inside with a slightly crisp and charred exterior. Due to variance in air fryer models, if the carrots aren’t sufficiently crispy after 13 minutes, continue air frying, checking every 1-2 minutes.SERVE: Taste and, if needed, season with an additional pinch of salt. Serve hot, straight from the air fryer, garnished with fresh parsley or thyme if desired. Recipe NotesOil Usage: It's important not to reduce the quantity of olive oil, as it ensures the carrots achieve the desired crispiness. Slicing carrots: For uniform cooking, make sure to slice the carrots into equally sized pieces. Nutrition FactsCalories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 514mg | Potassium: 366mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18945IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mini Meatloaf Recipe by Chelsea Lords This Mini Meatloaf Recipe is the best I’ve ever tried! Tender, flavorful loaves with an incredible, easy glaze. Reasons To Love This Mini Meatloaf Recipe: Effortless: Easy to make with simple ingredients. Quick: Less time baking than traditional meatloaf, plus more glaze in every bite! Meal prep friendly: Ideal for making ahead of time. Comfort food: Delivers classic, comforting flavors. Delicious leftovers: Turns into tasty meatloaf sliders! Mini Meatloaf Recipe Ingredients: Olive oil: Use for sautéing; butter also works. Yellow onion: Finely dice for quick cooking and even distribution. Carrots: Peel, grate on large holes, gently pack in measuring cup. Mushrooms: Chop finely; we love Baby Bella mushrooms. Minced garlic: Fresh for stronger flavor; jarred for ease. Ground beef: Don’t go too lean or meatloaves can end up a bit dry. Seasonings: Adjust to taste preference. Worcestershire: For umami and saltiness. Panko: For texture and softness. Ketchup: For moisture and flavor. Egg: Binds ingredients and adds flavor. Glaze Breakdown: Ketchup: Tangy-sweet glaze base. Brown sugar: For sweetness; adjust to preference. Apple cider vinegar: Adds acidity and balance to the sugar. How To Make This Mini Meatloaf Recipe Sauté: Sauté veggies in olive oil until tender. Let cool. Meatloaf mixture: Add cooled veggies to the remaining meatloaf ingredients in a bowl. Mix gently. Baking: Divide mixture into muffin tin, and bake for 15 minutes. Glazing: Mix glaze ingredients, apply to meatloaves, and bake for another 15 minutes. Finishing touches: Let rest for five minutes before serving. Enjoy! What To Serve Alongside This Mini Meatloaf Recipe: Roasted veggies: Carrots, Brussels sprouts, sweet potatoes. Garlic Mashed Potatoes: Our best-ever mashed potatoes recipe! Green Bean Almondine: Sautéed with almonds. Caesar Salad: Romaine, croutons, Parmesan. Quinoa Salad: With cucumbers, tomatoes, and avocado. Mac and Cheese: Creamy and cheesy. Dinner Rolls: The perfect side! Cucumber Salad: With a simple vinaigrette. STORAGE Mini Meatloaf Recipe Leftovers Refrigerate: Cool, store in airtight container up to 4 days. Freeze: Individually wrap, freeze up to 3 months; thaw in fridge. Reheat: Microwave or oven until hot. Thaw frozen meatloaves before reheating. More Recipes To Love: Banh Mi Meatballs Taco Meat Recipe Buffalo Chicken Chili Chicken Tetrazzini Porcupine Meatballs FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mini Meatloaf Recipe 5 from 1 vote - Review this recipe This Mini Meatloaf Recipe is the best I've ever tried! The meatloaves are tender, flavorful, and modernized with 'hidden' veggies for an added nutritious boost. SAVE TO RECIPE BOX Print Recipe Mini Meatloaf Recipe 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Mini Meatloaf Recipe is the best I've ever tried! The meatloaves are tender, flavorful, and modernized with 'hidden' veggies for an added nutritious boost. Course Dinner, Main Course Cuisine American Keyword Mini Meatloaf Recipe Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes Servings 12 meatloaves Chelsea Lords Calories 130kcal Author Chelsea Lords Cost $14.57 EquipmentRegular-sized muffin tinOlive oil cooking spray IngredientsMeatloaves▢ 1 tablespoon olive oil▢ ½ cup very finely diced yellow onion (1 small)▢ ½ cup grated carrots (1-2 medium)▢ 1 cup very finely chopped mushrooms (we like Baby Bella)▢ 1½ teaspoons minced garlic▢ 1 pound (16 oz) 90/10% ground beef▢ 1 teaspoon each: beef bouillon powder, dried thyme, dried oregano, garlic powder, & onion powder▢ ½ teaspoon pepper▢ 1 tablespoon Worcestershire sauce▢ ¾ cup Panko (Note 1)▢ ¼ cup ketchup (Note 2)▢ 1 large eggGlaze▢ ½ cup ketchup▢ 2 tablespoons light brown sugar▢ 2 tablespoons apple cider vinegar InstructionsVEGGIE PREP: Peel and grate carrots (on the large holes of a box grater). Finely chop mushrooms and onion or pulse in a food processor.COOK: In a large skillet over medium-high heat, add olive oil. Once hot, add onion, garlic, mushrooms, and carrots. Sauté until veggies are tender and liquid has fully evaporated, about 5-7 minutes. Let cool for 5-10 minutes in a large bowl.OVEN PREP: Preheat oven to 375°F (190°C) and generously grease a regular-sized muffin tin with nonstick spray.COMBINE: To the cooled veggies, add all remaining meatloaf ingredients. Mix gently with hands. Avoid over-mixing to avoid dense loaves.BAKE: Divide the mixture evenly into the prepared muffin tin. (You'll use about a packed full ¼ cup per cavity.) Bake for 15 minutes. Meanwhile, mix glaze ingredients with a pinch of salt and pepper. Glaze meatloaves evenly (use all the glaze) and return to oven for another 15 minutes.ENJOY: Rest meatloaves for 5 minutes and then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy hot! Video Recipe NotesNote 1: Panko: This is a type of Japanese breadcrumb known for its light, airy texture. Typically found next to breadcrumbs in the grocery store. You can swap regular dried breadcrumbs in this recipe, with a slight change in texture. Note 2: Ketchup: A good brand makes a world of difference; we love Heinz®! Nutrition FactsServing: 1serving | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 245mg | Fiber: 1g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mexican Salad by Chelsea Lords Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in! This Mexican Salad Is… Super fresh: Packed with crisp, fresh veggies. Tangy: Quick, homemade lime-cilantro dressing is the absolute best! Flexible: Easy to customize with your favorite add-ins. Nutritious: Loaded with nutrients for a feel-good meal. Simple: Straightforward to make, no hassle. Prep-friendly: Great for making ahead and enjoying later or using as weekly meal prep. Mexican Salad Ingredients Romaine lettuce: Look for bright, crisp heads. Clean and thoroughly dry. Tomatoes: Choose firm, bright ones for peak sweetness. Corn: Fresh is delicious! Otherwise, canned works or try our fave fire-roasted frozen corn. Black beans: Drain and rinse. Sweet peppers: Bright and firm equals sweet flavors. Avocado: Ripe for nice added creaminess. Extras: Cilantro for freshness, red onion for bite, cotija for salty kick, and tortilla strips for crunch. Mexican Salad Dressing Ingredients Limes: Go for firm, heavy ones for more juice. Garlic: Fresh for stronger flavor; pre-minced for ease. Cilantro: Bright, fresh leaves are key for flavor! Twist off the top of a bunch and measure loosely. Jalapeño: De-seed to dial down the heat. Mayo: Use a high-quality brand–it makes a big difference! Sour cream: Light works fine here. VARIATIONS Switch Up This Mexican Salad Recipe Add protein: Grilled chicken, steak, or shrimp. Grain base: Include cooked quinoa or rice for bulk. Roasted veggies: Try tossing in roasted peppers or sweet potatoes. Fruit: Mix in mango or pineapple. Cheese swap: Try pepper Jack, queso fresco, or Cheddar. Add heat: Add some diced jalapeños. More crunch: Add toasted pumpkin seeds. STORAGE Meal Prep or Make Ahead For the best texture, enjoy this Mexican Salad freshly assembled. However, if you’d like to prep ahead, here’s how to store each component: Dressing: Keeps in the fridge, sealed, for a week. Veggies: Store in airtight containers, lettuce wrapped with a paper towel, in the fridge for 3-5 days. Beans and corn: Keep separately in the fridge for up to a week. Avocado: Best cut right before serving. If storing, drizzle with lime juice and seal in a container for 1-2 days. Cheese and Chips: Store cheese in the fridge and tortilla strips at room temp in a sealed bag. What To Serve With Mexican Salad: Cilantro Lime Rice: Or this Mexican Rice Recipe. Tacos or Quesadillas Guacamole and Chips Chicken Tortilla or Black Bean Soup Pinto Beans More Recipes To Love: Sweet Potato and Black Bean Burrito Bowls Roasted Red Pepper Soup Mexican Street Corn Salad Black Bean Quesadillas Bean and Cheese Burritos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Salad 5 from 3 votes - Review this recipe Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in! SAVE TO RECIPE BOX Print Recipe Mexican Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in! Course Appetizer, Salad, Side Dish Cuisine Healthy, Mexican, Vegetarian Keyword mexican salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 401kcal Author Chelsea Lords Cost $8.38 IngredientsDressing (Note 1)▢ 2-3 large limes (½ tsp zest; 2 tbsp juice)▢ ½ teaspoon minced garlic▢ ½ cup loosely packed fresh cilantro (leaves and tender stems)▢ 1½ teaspoon coarsely chopped jalapeño, optional▢ ¼ cup each: mayo and sour cream▢ ¼ tsp salt and ⅛ tsp pepperSalad▢ 5 heaping cups romaine lettuce, cut to bite-sized pieces▢ 1 cup cherry tomatoes, halved▢ ¾ cup each: corn and drained/rinsed black beans (Note 2)▢ 1 cup mini sweet peppers, thinly sliced▢ 1 large ripe avocado, diced▢ Optional: ¼cup finely chopped cilantro,½ red onion, thinly sliced, cotija cheese for topping, tortilla strips InstructionsDRESSING: Combine all dressing ingredients in a small blender jar or food processor. Pulse until smooth. Transfer to a Mason jar; pop in the fridge until ready to use. LETTUCE: Chop the lettuce into small bite-sized pieces. Wash and thoroughly dry the lettuce (a salad spinner comes in handy here). Wet lettuce keeps the dressing from adhering properly.ASSEMBLY: For immediate serving: Top lettuce with salad ingredients, add dressing to preference, adjust seasoning, and serve.For later/meal prep: Store salad components separately. Assemble as needed to avoid sogginess and browning. Add optional items as desired. Video Recipe NotesNote 1: Dressing: If you don't want to make your own dressing, we like this store-bought cilantro-lime ranch. For a vinaigrette dressing, try our Cilantro Lime Dressing. Note 2:Corn: Fire-roasted corn is a favorite of ours in this salad. If using frozen, sauté until thawed through, then cool it down before mixing in. Nutrition FactsServing: 1serving | Calories: 401kcal | Carbohydrates: 29g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 746mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 99mg | Calcium: 47mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Bacon Ranch Sliders by Chelsea Lords Chicken Bacon Ranch Sliders combine tender chicken, smoky bacon, and tangy ranch dressing on sweet Hawaiian rolls for a delicious, flavor-packed meal. These Chicken Bacon Ranch Sliders Are… The tastiest combo: Chicken, cheese, bacon – what’s not to love?! Easy: Quick to prepare, perfect for busy days. Everyone loves it: Big hit with everyone! Versatile meal: Great for lunches, dinners, or appetizers. Minimal ingredients: Only SEVEN ingredients! Chicken Bacon Ranch Slider Ingredients Hawaiian rolls: Choose the freshest and softest rolls available. Rotisserie chicken: Quick and flavorful; shred or dice. Ranch dressing: Go for quality (refrigerated instead of shelf-stable) or homemade. Cheese: Cheddar for sharper flavor, Colby Jack for milder flavor. Bacon: Use the microwave for the quickest prep. Parmesan: Optional, but adds a nice flavor and a touch of saltiness. Herb butter: Use ready-made garlic-herb butter (like Kerrygold®) for ease. How To Make Chicken Bacon Ranch Sliders Prep: Preheat to 350°F. Prepare rolls: Slice rolls in half; brush with melted butter. Mix chicken: Combine chicken with ranch dressing. Layer ingredients: On roll bottoms, layer cheese, chicken mix, bacon, more cheese. Initial bake: 10 minutes. Add tops and butter: Place top roll slab, and brush with butter. Final bake: Cover with foil, bake 20 mins, then uncover, bake 5-10 more mins. Serve: Right out of the oven; enjoy! What To Serve Alongside Chicken Bacon Ranch Sliders: Veggie sticks and Dip: Fresh, crunchy vegetables with a creamy dip. Caesar Salad: Crisp romaine, croutons, and bacon. Roasted Sweet Potatoes: Sweet and savory, baked or air-fried. Coleslaw: Tangy and crunchy. Fruit Salad: Seasonal fruits for a refreshing side. Potato Salad: Creamy or light vinaigrette version. Pasta Salad: Cold pasta, veggies, zesty dressing. STORAGE Leftovers? Cool completely: Let sliders cool to room temp. Wrap tightly: Use plastic wrap or foil. Refrigerate: Store in the fridge for up to three days. Reheat: Warm in the oven, air fryer, or microwave before serving. More Slider Recipes: Philly Cheesesteak Sliders Chicken Cordon Bleu Sliders Cheeseburger Sliders Banh Mi Meatball Sliders Cuban Sliders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Bacon Ranch Sliders 5 from 1 vote - Review this recipe Chicken Bacon Ranch Sliders combine tender chicken, smoky bacon, and tangy ranch dressing on sweet Hawaiian rolls for a delicious, flavor-packed meal. SAVE TO RECIPE BOX Print Recipe Chicken Bacon Ranch Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken Bacon Ranch Sliders combine tender chicken, smoky bacon, and tangy ranch dressing on sweet Hawaiian rolls for a delicious, flavor-packed meal. Course Dinner, Main Course Cuisine American Keyword Chicken Bacon Ranch Sliders Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes Servings 12 sliders Chelsea Lords Calories 364kcal Author Chelsea Lords Cost $12.13 Ingredients▢ 12-count package Hawaiian rolls (Note 1)▢ 3 cups shredded/chopped rotisserie chicken▢ ½ cup good ranch dressing,, plus more for dipping▢ 12 slices sharp Cheddar OR Colby jack cheese▢ 8 slices microwave bacon, cooked and crumbled (~1/2 cup)▢ 1 tablespoon grated Parmesan, optional▢ 1 stick (7 tbsp) herb butter (Note 2) InstructionsPREP: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. Without separating them, slice the slab of rolls horizontally into two halves (See Note 1). Melt the butter; let cool.CHICKEN: Mix chicken with ranch dressing until well coated.BRUSH ON BUTTER: Place the bottom half of the rolls in the prepared pan. Brush 2½ tablespoons of melted butter onto the cut sides of both the top and bottom halves of the rolls. ASSEMBLE: Place bottom half of rolls in prepared pan. Layer half of the cheese over the rolls. Evenly distribute the saucy chicken over the cheese. Sprinkle bacon evenly on top. Top with the remaining cheese. Bake this arrangement (without the top half of the rolls) for 10 minutes.BAKE AGAIN: Remove from the oven and add the top slab of rolls. Use a pastry brush to spread the remaining butter mostly on the top of the rolls, but also a bit all over the sides. Cover the pan with foil and bake for 20 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the top is golden brown, and the cheese is completely melted.ENJOY: Serve hot, cutting into individual sliders. Enjoy with extra ranch for dipping if desired! Video Recipe NotesNote 1: Rolls: Keep the rolls intact and slice in half horizontally: Note 2: Butter: Nothing beats this amazing Kerrygold® garlic butter (so delicious and helps cut down on ingredients needed!). However, a homemade blend of 7 tablespoons butter mixed with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, plus salt & pepper to taste will do the trick. Nutrition FactsServing: 1serving | Calories: 364kcal | Carbohydrates: 16g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 474mg | Potassium: 152mg | Sugar: 5g | Vitamin A: 308IU | Calcium: 203mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mediterranean Orzo Salad by Chelsea Lords Mediterranean Orzo Salad is loaded with veggies and tossed in the best lemon vinaigrette. Super easy to throw together and a total crowd-pleaser! Mediterranean Orzo Salad Is… Packed with flavor: Tangy feta, sweet tomatoes, savory olives, and the BEST lemon vinaigrette. Nutritious and light: Features an olive-oil-based vinaigrette, loads of veggies, and beneficial fats. Easy to prepare: A straightforward recipe. Versatile: Perfect as a main dish, side, or for potlucks. Adaptable: Simple to modify to suit tastes or dietary requirements. Meal prep friendly: Ideal for preparing ahead, making meal prep a breeze. Mediterranean Orzo Salad Ingredients Orzo pasta: Not to be confused with rice! Grape tomatoes: Choose ripe and firm for best flavor and texture. Mini cucumbers: Or English cucumbers. Kalamata olives: Or grab black olives if you prefer. Feta cheese: Crumble from a block for better flavor. Avocado: A perfectly ripe avocado adds a nice creaminess. Parsley: Stick to flat-leaf, not curly parsley. Dressing Red wine vinegar: Select a good brand. Dijon mustard: Don’t use yellow mustard. Italian seasoning: Or use dried Oregano. Garlic: Fresh minced for stronger flavor; jarred for quicker prep. Olive oil: Extra-virgin for best flavor. Honey: Add to desired sweetness. Lemon: Zest with a microplane; juice with this citrus juicer. How To Make Mediterranean Orzo Salad Dress: Combine dressing ingredients; set aside. Cook orzo: Boil in salted water, drain, rinse. Toss: Mix orzo with some dressing. Mix: Add tomatoes, cucumbers, olives, feta, (avocado, parsley optional). Season: Add more dressing, salt, and pepper to taste. Serve/store: Enjoy immediately or keep ingredients separate for later. QUICK TIP Boil pasta in well-salted water to season it from the inside, which enhances flavor and keeps your pasta salad from being bland! What To Serve Alongside Mediterranean Orzo Salad Chicken or Fish: Seasoned with herbs and lemon. Pita and Hummus: For a light and complementary side. Roasted Vegetables: Your fave veggies with olive oil and herbs. Fresh fruit platter: Figs, grapes, and melons will pair nicely. Cheese platter: With goat cheese, halloumi, olives, and nuts. Quinoa Salad: Simple, with lemon juice and herbs. Cold cuts and charcuterie: For some added protein. STORAGE Store the Mediterranean Orzo Salad by keeping the dressing separate from the other ingredients. Refrigerate the salad, veggies, and dressing in separate airtight containers. Mix just before serving. Consume within 3-4 days for best freshness. Storing the fully combined salad will result in sogginess as the pasta absorbs the dressing. Add Some Protein On The Side: Grilled Chicken Marinade Air Fryer Falafel Grilled Flank Steak Best Baked Cod Greek Chicken FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mediterranean Orzo Salad 5 from 1 vote - Review this recipe Mediterranean Orzo Salad is loaded with veggies and tossed in the best lemon vinaigrette. Super easy to throw together and a total crowd-pleaser! SAVE TO RECIPE BOX Print Recipe Mediterranean Orzo Salad 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Mediterranean Orzo Salad is loaded with veggies and tossed in the best lemon vinaigrette. Super easy to throw together and a total crowd-pleaser! Course lunch, Main Course, Salad, Side Dish Cuisine Healthy, Mediterranean, Vegetarian Keyword Mediterranean Orzo Salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 6 servings Chelsea Lords Calories 247kcal Author Chelsea Lords Cost $9.12 EquipmentOptional: microplane and juicer (Note 1) Ingredients▢ 1 cup uncooked orzo pasta▢ 2 cups (12 oz) grape tomatoes, halved▢ 2 mini cucumbers, diced (1-1/3 cups)▢ ¾ cup kalamata olives, halved▢ 2 oz feta, (1/2 up to 1 cup) crumbled (Note 2)▢ Optional: 1 large avocado diced, ¼ cup finely chopped flat-leaf parsleyDressing▢ 2 tablespoons red wine vinegar▢ 1 tablespoon Dijon mustard▢ ½ teaspoon each: dried Italian seasoning and fresh minced garlic▢ ¼ cup extra virgin olive oil▢ 1½ teaspoons honey▢ 1½ tablespoons freshly squeezed lemon juice (plus 1/4 tsp zest) (1 lemon)▢ Salt and pepper (recommend ¼ tsp salt and ⅛ tsp pepper) InstructionsDRESSING: Combine all dressing ingredients in a jar, shake well, and pop in the fridge until ready to use. Shake again before using. (Can make ahead of time--see Note 3.)ORZO: Cook orzo in salted boiling water (2 tsp salt in 8 cups water) as per package instructions. Drain, rinse with cold water, and toss with 2 tbsp dressing.ASSEMBLE: For immediate serving, mix orzo with all salad ingredients, add dressing to taste, adjust seasoning, and serve. If you want to enjoy salad throughout the week, store components separately and assemble as needed to prevent sogginess and avocado browning. Video Recipe NotesNote 1: Lemons: We like to zest the lemon with a microplane & juice with this citrus juicer. Note 2: Feta: Add feta as you like it. Begin with 1/2 cup, then add more to personal preference. If using less feta, you might need a bit more salt to compensate. Note 3: Dressing: The dressing can be prepared in advance. If it solidifies or clumps, that's just the olive oil hardening. Let it sit at room temperature for 20 minutes and then give it a good shake to re-emulsify. Nutrition FactsServing: 1serving | Calories: 247kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 405mg | Potassium: 297mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Taco Meat Recipe by Chelsea Lords Our go-to Taco Meat Recipe! We use this base in tacos, burritos, nachos, quesadillas, crunchwraps, and more. It’s quick, easy, and bursting with flavor. This Taco Meat Recipe Is… Quick and Easy: Fast and perfect for busy weeknights. Flavorful: The best blend of seasonings! Lean protein: Uses 93/7 lean ground beef. Versatile: Great for tacos, burritos, nachos, and other Mexican-inspired dishes. Budget-friendly: Enjoy more-affordable restaurant-quality taco meat. Great for meal prep: Make a batch to use later in various dishes. Taco Meat Recipe Ingredients Olive oil: Substitute other oils if desired. Lean ground beef (93/7): Lean beef works great with our seasoning blend — less fat without any flavor sacrifice. Tomato paste: Choose high-quality for better flavor. Water: Gradually add for meat consistency control. Seasoning blend: Includes chili powder, cumin, paprika, onion and garlic powder, oregano, salt and pepper. Optional: Beef Bouillon Powder: Boosts beefy and umami flavor. Yellow onion and minced garlic: Enhances flavor and texture. How To Make Our Taco Meat Recipe Heat oil: Warm oil in a skillet. Cook beef: Add beef and break it up. Seasoning blend: Sprinkle with seasoning. Tomato paste and water: Mix in tomato paste and water. Simmer: Cook until water evaporates. Serve: Enjoy in your favorite Mexican dishes! Great Side Dishes: Mexican Rice: Flavorful seasoned rice with tomatoes. Pinto Beans: Our favorite slow-cooked beans! Guacamole Recipe: Delicious topping on this Taco Meat! Salsa: Made in the blender. Mexican Street Corn (Elote): Grilled corn with mayo, cheese, and spices. Veggies: Roasted corn and peppers. Avocado Salsa: Simple salad with avocado and lime. STORAGE Meal Prep Store leftovers of this Taco Meat Recipe in an airtight container in the refrigerator for 4-5 days. To reheat, microwave in 30-second intervals or heat in a skillet until warm. We love these meal prep containers! More Easy Ground Beef Recipes: Ground Beef Ramen Meatball Sliders Ground Beef Stroganoff Middle Eastern Ground Beef Bowls 30 of our BEST Ground Beef Recipes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Taco Meat Recipe 5 from 1 vote - Review this recipe Our go-to Taco Meat Recipe! We use this base in tacos, burritos, nachos, quesadillas, crunchwraps, and more. It's quick, easy, and bursting with flavor. SAVE TO RECIPE BOX Print Recipe Taco Meat Recipe 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Our go-to Taco Meat Recipe! We use this base in tacos, burritos, nachos, quesadillas, crunchwraps, and more. It's quick, easy, and bursting with flavor. Course Dinner, Main Course Cuisine American, Healthy Keyword Taco Meat Recipe Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 4 servings Chelsea Lords Calories 200kcal Author Chelsea Lords Cost $7.12 EquipmentSkillet and wooden spoon Ingredients▢ 1 tablespoon olive oil▢ 1 lb. lean (93/7) ground beef▢ 2 tablespoons tomato paste▢ ¼ cup water Up to ½ cup, as needed▢ 1 tablespoon chili powder▢ 1 teaspoon each: ground cumin, paprika, onion and garlic powder▢ ½ teaspoon each: oregano, salt, pepper▢ 1 teaspoon beef bouillon powder, optional▢ Optional: 1 cup diced yellow onion and 1-2 tsp minced garlic InstructionsOPTIONAL GARLIC and ONION: In a large skillet, heat the olive oil over high heat. If using, add the optional diced onion and minced garlic, cooking for about 3 minutes or until they start to turn golden. If not using onion and garlic, simply heat the oil in the skillet (high heat).BEEF: Add the ground beef to the skillet. Let it sear for 1 minute without disturbing, then start breaking it apart with a wooden spoon. Once the beef starts changing color from red to pink, add all of the seasonings. Drain off any grease.FINISH: Stir in the tomato paste and gradually add water, just enough to deglaze the pan and moisten the meat. Continue cooking until the water mostly evaporates, leaving the beef mixture juicy but not watery. Taste the mixture and adjust the seasonings as needed.ENJOY: Use it as a filling for tacos, burritos, or any other dish of your choice. Recipe NotesOur Favorite Ways To Use Taco Meat: Tacos: Fill shells with meat and your favorite toppings. Burritos: Roll meat with rice, beans, and toppings. Nachos: Top chips with meat, cheese, and salsa. Quesadillas: Sandwich meat and cheese in tortillas. Crunchwraps: Fold meat, cheese, and toppings in tortillas. Enchiladas: Roll meat in tortillas with sauce and cheese. Taco Salad: Top lettuce with meat, veggies, and dressing. Stuffed Peppers: Fill peppers with meat and bake. Loaded Taco Fries: Pile meat on fries with cheese and salsa. Taco Pizza: Use meat as pizza topping with cheese. Nutrition FactsServing: 1serving | Calories: 200kcal | Carbohydrates: 3g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 302mg | Potassium: 515mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Raspberry Bread Pudding by Chelsea Lords Raspberry Bread Pudding mixes a caramel-ly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with whipped cream and a drizzle of vanilla sauce, it’s the absolute best dessert! If you’re out of raspberries, try our plain Bread Pudding. Raspberry Bread Pudding Inspired by my sister’s love for the raspberry bread pudding served at a local chain bakery (Kneader’s), I decided to create my own version, and let me tell you, it lives up to the hype! It’s downright delicious, and we just can’t get enough of it! Raspberry Bread Pudding Ingredients Bakery Brioche Bread: Choose high-quality brioche for the best flavor. Unsalted butter: Melt and cool before using. Egg yolk: Use yolk, and save whites to use in Meringue Cookies. Vanilla extract or paste: Adds flavor. Salt: Enhances flavors and balances the sweetness. Heavy cream: Makes the custard creamy and rich. Dark or light brown sugar: Choose based on flavor preference. White sugar: Adds sweetness and aids in caramelization. Frozen raspberries: Frozen works great! Apple juice: Adds tartness. How To Make Raspberry Bread Pudding Bread: Quarter and toast the brioche slices. Cool. Custard: Mix the custard ingredients. Soak bread in custard. Raspberry layer: Combine raspberries, sugar, and apple juice. Layer: Bread-custard, raspberry mix, remaining bread-custard. Bake: 40-45 mins until golden and slightly wobbly. Serve: Rest, serve with whipped cream and vanilla sauce. Recipe Tips Don’t skip the salt: Even in sweet dishes like Raspberry Bread Pudding, salt enhances overall flavor. Melted butter: It’s okay if melted butter clumps a bit when drizzled into the custard. Even layering: Ensure an even distribution of soaked bread and raspberry mixture. Avoid over-baking: Keep an eye while baking; it should be slightly wobbly in the center when done. Rest for texture: Allow the pudding to rest briefly after baking. STORAGE Storing Leftovers: Allow Raspberry Bread Pudding to cool completely after baking. Cover it tightly and refrigerate for up to three days. Keep in mind that it gets softer the longer it sits. Freezing: Avoid freezing — it can make the bread pudding too soggy. How To Use Up Leftover Raspberries: Add on top of Instant Pot Oatmeal Raspberry Fluff Raspberry Vinaigrette Salad Sparkling Raspberry Lemonade Raspberry Jello Dessert FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Raspberry Bread Pudding 5 from 2 votes - Review this recipe Raspberry Bread Pudding mixes a caramelly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with a swirl of whipped cream and a drizzle of vanilla sauce, it's the absolute best dessert! SAVE TO RECIPE BOX Print Recipe Raspberry Bread Pudding 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Raspberry Bread Pudding mixes a caramelly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with a swirl of whipped cream and a drizzle of vanilla sauce, it's the absolute best dessert! Course Dessert, treat Cuisine American, Vegetarian Keyword Raspberry Bread Pudding Prep Time 30 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 12 servings (it's rich!) Chelsea Lords Calories 497kcal Author Chelsea Lords Equipment8x8-inch (or 9x9-inch) pan IngredientsBread▢ 13 slices brioche bread cut into quarters (Note 1)▢ 5 tablespoons unsalted butter, melted & cooledCustard▢ 1 large egg yolk (discard or save the whites)▢ 1 tablespoon vanilla extract (or 2 tsp vanilla bean paste)▢ ¼ teaspoon fine sea salt▢ 1 teaspoon cinnamon, optional▢ 2 cups heavy cream▢ 1 cup dark brown sugar packed (or use light)▢ ½ cup white sugarRaspberry Layer▢ 2½ cups frozen raspberries (no need to thaw)▢ ½ cup white sugar▢ ¼ cup apple juiceFor Serving▢ Vanilla sauce (½ cup butter, 1 cup brown sugar, ½ cup heavy cream, ⅛ tsp salt, 1 tsp vanilla)▢ Whipped Cream (1 cup heavy cream, 2-4 tbsp powdered sugar, 1 tsp vanilla, tiny pinch of salt) InstructionsPREP: Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.BREAD: Quarter the brioche slices. Add in a single layer to a sheet pan and bake for 8 minutes. Remove and let fully cool.CUSTARD: In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tbsp melted butter, whisking continuously. It's okay if the butter clumps slightly.COAT BREAD: Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let it stand for 3 minutes.RASPBERRY LAYER: In a medium bowl, combine raspberries, sugar and apple juice. Stir until sugar is dissolved.ASSEMBLY: Add just over half of the bread cubes in an even single layer to prepared pan. Spoon raspberry filling evenly over bread mixture and drizzle any pooling sauce on top. Top with remaining bread mixture in an even layer.BAKE: Use a pastry brush to brush the remaining 2 tbsp. of melted butter evenly on top. (No brush? Just drizzle it on as evenly as possible). Bake for 40-45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to over-bake.SERVE: Rest for 5-10 minutes then cut and serve with fresh whipped cream and vanilla sauce.VANILLA SAUCE and CREAM: Prepare vanilla sauce (add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil then reduce the heat and cook until thickened. Remove from heat and whisk). Prepare whipped cream (combine everything in a stand mixer and whisk until soft peaks form). Spoon whipped cream over warm bread pudding then drizzle vanilla sauce on top. Video Recipe NotesNote 1: Brioche: Grab bakery brioche bread for the best results – the quality of bread enhances the pudding! Use approximately 15-1/2 ounces or 13 slices, each cut about 3/4 inch thick, amounting to about 10 cups when gently packed. Nutrition FactsServing: 1serving | Calories: 497kcal | Carbohydrates: 57g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 240mg | Potassium: 111mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1084IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pizza Sliders by Chelsea Lords Gooey, cheesy Pizza Sliders: soft rolls filled with mozzarella, pepperoni, and pizza sauce, topped with garlic-herb butter. Pizza Sliders Are… Easy to mix up: Switch up the toppings to whatever you’re craving. A total hit: Who doesn’t love pizza?! Quick and easy: These whip up FAST! Party perfect: Bite-sized and ideal for gatherings. Versatile: They’re great as a main course or appetizer! Pizza Slider Ingredients Hawaiian-style rolls: Be sure to grab a fresh and soft package. Mozzarella cheese: Use all mozzarella, or mix equal parts mozzarella and provolone for more flavor depth. Pepperoni: We love deli-sliced for the best possible flavor. Pizza sauce: Rao’s pizza sauce is a favorite here. Choose a thick and flavorful brand you love or make your own. Grated Parmesan: Adds a nice hit of salt. Unsalted butter: Used to control the overall saltiness. Seasonings: Minced onion, garlic powder, Italian seasoning, and oregano are combined to deliver a classic pizza flavor. How To Make Pizza Sliders Prep oven and pan: Heat oven to 350°F; grease pan. Butter mixture: Melt butter; mix in seasonings. Assemble bottom layer: Slice rolls in half; brush insides with butter mix. Add filling: Layer cheese, pepperoni, sauce, more pepperoni, then cheese. Bake. Top layer and bake again: Add roll tops; brush with butter, and sprinkle Parmesan. Cover and bake then uncover and bake again. Serve: Slice into individual sliders; enjoy hot. What To Serve With Pizza Sliders Caesar Salad: Our favorite salad to pair with pizza! Veggie Sticks and Dip: Crunchy and nutritious. Roasted Sweet Potatoes: The perfect veggie side! Caprese Salad: Fresh and light. Coleslaw: Refreshing and crunchy. Italian Pasta Salad: Chilled, with veggies. STORAGE Leftovers? While these Pizza Sliders are best enjoyed fresh, they’re still delicious as leftovers! Refrigerate: Allow to cool, then store in an airtight container in the fridge for 3-5 days. Reheat: Warm them in the oven or air fryer until heated through. (We don’t recommend microwaving them). More Delicious Slider Recipes: Cheeseburger Sliders French Dip Sliders Ham and Cheese Sliders Meatball Sliders Italian Sliders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pizza Sliders 5 from 1 vote - Review this recipe Gooey, cheesy Pizza Sliders: soft rolls filled with mozzarella, pepperoni, and pizza sauce, topped with garlic-herb butter. SAVE TO RECIPE BOX Print Recipe Pizza Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Gooey, cheesy Pizza Sliders: soft rolls filled with mozzarella, pepperoni, and pizza sauce, topped with garlic-herb butter. Course Appetizer, Dinner, lunch, Snack Cuisine American Keyword Pizza Sliders Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes Servings 12 sliders Chelsea Lords Calories 296kcal Author Chelsea Lords Cost $13.65 Equipment9x13-inch panOlive oil cooking spray IngredientsSliders:▢ 12-count package Hawaiian/soft rolls (Note 1)▢ 12 slices mozzarella (or 6 slices mozzarella and 6 slices provolone)▢ 4 oz pepperoni (24 large slices or 48 smaller) (Note 2)▢ ½ cup pizza sauce▢ 1 tablespoon grated Parmesan cheese, optionalButter:▢ 8 tablespoons unsalted butter▢ 1½ teaspoons dried minced onion▢ 1 teaspoon garlic powder▢ ½ teaspoon each: dried oregano and Italian seasoning▢ ¼ teaspoon each: salt and pepper InstructionsPREP: Preheat the oven to 350°F (175°C).Generously grease a 9x13-inch baking pan.BUTTER: In a microwave-safe bowl, melt the butter. Whisk in remaining ingredients listed under "butter."BRUSH ON BUTTER: Carefully slice the entire block of Hawaiian Rolls in half horizontally, keeping the individual rolls attached (See Note 1). Place the bottom half of the rolls in the prepared pan. Brush 2½ tablespoons of the prepared butter mixture onto the cut sides of both the top and bottom halves of the rolls. (So you'll use a total of 5 tbsp butter here).LAYER IN FOLLOWING ORDER: 6 slices of cheese, 12 pepperonis, pizza sauce, 12 more pepperonis, 6 remaining slices of cheese. Do not add top slab of rolls yet. Bake, uncovered, for 10 minutes.BAKE AGAIN: Remove pan from oven and place top half of the rolls onto the sliders. Brush the top and sides of the rolls generously with the remaining butter mixture. If using, sprinkle grated Parmesan cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, or until the top is golden brown and the cheese has melted.ENJOY: Serve hot, cutting into individual sliders. Video Recipe NotesNote 1: Rolls: Keep the rolls intact and slice in half horizontally: Note 2: Pepperoni: We prefer deli-sliced pepperoni. It's larger, so you'll only need about 24 pieces. If using smaller, packaged pepperonis, you'll need about 48. Feel free to adjust the quantity to your preference. Nutrition FactsServing: 1serving | Calories: 296kcal | Carbohydrates: 17g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 508mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 0.4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
