Coleslaw by Chelsea Lords Enjoy tangy, delicious, and easy Coleslaw with the absolute best creamy (and homemade) dressing! We enjoy Coleslaw all summer long; add it on top of a BBQ Chicken Sandwich, BBQ Pulled Pork Sandwich, or as a BBQ side dish. Switch up your typical hot dog or hamburger with a scoop of Coleslaw. The Best Coleslaw Introducing our perfected recipe: “The Best Coleslaw.” This isn’t just any coleslaw; it’s the result of extensive testing and refining, making it a standout dish at BBQs and gatherings. Our unique blend includes crisp cabbage, fresh carrots, and a hint of tart apple. The dressing is where it really shines, though. Moving beyond traditional mayo, we’ve incorporated sour cream and vinegar, along with a few special ingredients, to create a creamy, flavorful dressing that elevates this coleslaw above the rest. It’s a fresh, delicious side dish that has been crafted to impress. Ingredients In Coleslaw Green and Red Cabbage: Provide the crunchy base with a mix of sweet and peppery flavors. Red cabbage adds vibrant color. Carrots: Add sweetness and an extra crunch. Granny Smith Apple (Optional): Offers a tart, crisp element. Dressing: Mayo and Sour Cream: Create a creamy base with a balance of richness and tang. Apple Cider Vinegar and Lemon Juice (Optional): Add acidity to balance the creaminess. Dijon Mustard: Introduces a mild heat. Honey or Sugar: Sweetens the dressing. Celery Seed, Salt, and Black Pepper: Enhance flavor. How To Make Coleslaw Prep the veggies. I love using a combination of red and green cabbage. Not only does it make the Coleslaw prettier, it also adds more dynamic flavor. That said, if you only want to use green cabbage, that works great too! To keep things simple, I use the small side of a cheese grater to grate a carrot for Coleslaw. Add an apple. An optional ingredient that I love in this Coleslaw is a Granny Smith apple. It adds a tart sweetness and nice crunch; it’s delicious! How To Make Coleslaw Dressing This Coleslaw dressing takes minutes to make and adds such a depth of flavor. Here’s how we make it! Mix the Ingredients: In a medium-sized bowl, combine all the ingredients. Mix well until the dressing is smooth and uniform in consistency. Adjust to Taste: If desired, gradually add lemon juice, tasting as you go, to reach your preferred balance of flavors. Refrigerate: Refrigerate the dressing while you prepare the rest of the coleslaw ingredients. This chilling time allows the flavors in the dressing to meld together. Recipe Tips Make Coleslaw ahead of time: This recipe benefits from spending some time in the fridge. I recommend 2 hours at a minimum, or even up to a day in advance. Not only does everything become more flavorful, it also helps soften the cabbage. Change it up: Try adding in some broccoli slaw or different veggies in the mix. To add some freshness and cut through the richness of the dressing, add in some freshly squeezed lemon juice. QUICK TIP Is coleslaw healthy? This recipe is a great addition to a balanced diet, rich in vitamins and fiber from the vegetables. While the dressing is higher in calories, it contains healthy fats, making it a nutritious choice when enjoyed in moderation. STORAGE Storage Tips Use an Airtight Container: Place the coleslaw in an airtight container to maintain freshness and prevent it from absorbing other flavors in the refrigerator. Refrigerate: Keep the coleslaw in the refrigerator. It’s best consumed within 3-5 days. Avoid Freezing: Freezing is not recommended as it can affect the texture and flavor of the coleslaw. More Summer Side Dishes To Love Potato Salad Corn Salad Fruit Salad Recipe Asian Pasta Salad Broccoli Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coleslaw 5 from 1 vote - Review this recipe Enjoy tangy, delicious, and easy Coleslaw with the absolute best creamy (and homemade) dressing! SAVE TO RECIPE BOX Print Recipe Coleslaw 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Enjoy tangy, delicious, and easy Coleslaw with the absolute best creamy (and homemade) dressing! Course Dinner, Salad, Side Dish, Vegetarian Cuisine American, Vegetarian Keyword coleslaw Prep Time 25 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 25 minutes minutes Servings 8 as a side dish Chelsea Lords Calories 183kcal Author Chelsea Lords Cost $5.12 Ingredients▢ 6 cups shredded green cabbage (~1/2 of 1 green cabbage)▢ 2 cups shredded red cabbage (~1/4 of 1 red cabbage)▢ 1 and 1/2 cups shredded carrots (~2 large carrots)▢ 1 Granny Smith apple, cut into matchsticks (optional)Dressing▢ 1/2 cup Hellman's/Best Foods Mayo▢ 1/2 cup full-fat sour cream▢ 1 and 1/2 tablespoons apple cider vinegar▢ 1/2 tablespoon Dijon mustard▢ 2 tablespoons honey (or 2 tablespoons white sugar)▢ 3/4 teaspoon celery seed▢ 1/4 teaspoon EACH: fine sea salt, black pepper▢ Optional: 1 and 1/2 tablespoons lemon juiceUS - Metric USMetric InstructionsDRESSING: In a medium-sized bowl, mix together all of the dressing ingredients. Taste and adjust to personal preference. If desired, add in the lemon juice (add slowly, to personal preference). Refrigerate while preparing the cabbage.CABBAGE, CARROTS, AND APPLE: Start by removing any outer leaves that are browned or crumpled. Cut the green cabbage exactly in half and then in half again (to get 4 quarters). Cut out the core of each quarter. Slice each cabbage quarter into very thin shreds. To make things faster, use a mandoline slicer here. If the shreds are long, cut in half. Transfer the sliced cabbage to a salad spinner base. Wash thoroughly and spin to dry completely. Repeat with red cabbage. Shred carrots on the small side of a cheese grater. Cut apple into thin slices. Cut the slices into matchsticks. Add the green cabbage, red cabbage, carrots, and apple to a very large bowl.COMBINE: Pour the dressing over everything, and toss well to combine. It will seem dry at first, but keep mixing. Cover and refrigerate, for at least 20-30 minutes and preferably 2 hours or up to overnight. Video Recipe NotesNote 1: Chilling time: This recipe benefits from spending some time in the fridge. I recommend 2 hours at a minimum, and up to a day in advance. Not only does everything become more flavorful, it also helps soften the cabbage. Be sure to toss well again before serving. Nutrition FactsServing: 1side dish | Calories: 183kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 274mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4421IU | Vitamin C: 35mg | Calcium: 60mg | 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.
White Bean Salsa by Chelsea Lords This White Bean Salsa with creamy avocado, crisp corn, savory sun-dried tomatoes, fresh lemon, and sweet basil is our latest obsession! It’s perfect over grilled Pesto Chicken, quinoa, or couscous (hello crave-able vegetarian meal!), or with some good tortilla chips. Some of our other favorite salsas include this Mango Salsa, this easy food-processor Salsa, or this simple Corn Salsa Recipe. White Bean Salsa This Garbanzo Bean Salad, Black Bean Corn Avocado Salad, and Cowboy Caviar are summertime staples at my home. We love grabbing a big bag of chips, one of those dips, and heading to a local park for an easy and fun picnic. So it was about time we added a white bean dip to the mix! And while White Bean Salsa is pretty unique, we love it just as much as any of the others. It’s vibrant, fresh, and screams good summer eating! Ingredients in White Bean Salsa This salsa only has six ingredients, so the quality of the ingredients makes a big difference to the overall flavor and texture. Definitely go for the good stuff, here! Sun-dried julienne-cut tomatoes with herbs (pictured above): The herbs in the tomatoes add lots of flavor (so we don’t need additional ingredients) and the julienne-cut saves chopping time. These tomatoes are savory, a little sweet, chewy, and a great complement to the creamy textures in this salsa. White beans: There are actually four different types of white beans, and while each is slightly different, any will work great in this salsa. We typically use Great northern or cannellini white beans. Fresh lemon: Fresh (not bottled) lemon makes a world of a difference. It pulls everything together and adds a zippy freshness to the salsa. Ripe avocado: Wait for fully ripe avocados — a ripe avocado can add an incredible creamy texture and a far superior flavor. You can tell an avocado is ripe by gently pressing near the stem. If the avocado yields to that gentle pressure, it’s ripe and ready to be added to this White Bean Salsa! Fresh basil: We love the sweet, slightly savory touch of fresh basil. It adds a nice complexity of flavor and additional freshness. Fresh corn: More on this ingredient below! Let’s talk corn There are a few different options for preparing the corn for White Bean Salsa. In this recipe, we prefer using sweet corn that has been grilled. Grill the corn on an outdoor grill until lightly charred all over. See “quick tip” box below. Grill the corn on an indoor grill pan until lightly charred all over. QUICK TIP How to grill corn: Peel back husks and remove the silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on a heated grill (400-450 degrees F) and rotate every 3-4 minutes or until charred, about 12 minutes total. (This also works on a grill pan!) For a fresh corn alternative, I recommend one of the following preparation methods: Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use two cans, drained. Buy regular canned corn and roast it for a few minutes on the stovetop. More details on how to do that here. Or, use frozen corn. Char it in a skillet until thawed and lightly roasted. Let corn fully cool before adding to this White Bean Salsa. Fun ways to serve White Bean Salsa With good tortilla chips Over pesto couscous: Cook 1 cup small (Moroccan) couscous and add 1/2 teaspoon salt (or to taste), 1/2 teaspoon pepper, 1 tablespoon fresh lemon juice, and 1/4 cup basil pesto). Generously spoon this white bean salsa on top and enjoy this tasty vegetarian meal! Alongside grilled chicken (perfect chicken marinade here) Inside an avocado: Scoop out avocados leaving a thick border (dice the scooped avocado for this salsa) and then serve White Bean Salsa inside that avocado! Add a few extra drizzles of fresh lemon and oil from the sun-dried tomatoes. Tips Only add the avocado right before serving; otherwise it has a tendency to brown and lose texture. Don’t be afraid to add more salt and pepper — these two ingredients pull everything together! I occasionally add lemon pepper for a fresh flavor twist. More recipes using white beans Tuna-White Bean Salad served on toasted bread or bagels White Bean and Kale Soup with quinoa Sausage & White Bean Gnocchi made in one skillet Pesto Vegetable Bowls with roasted veggies Crockpot White Chicken Chili with corn FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. White Bean Salsa 5 from 4 votes - Review this recipe This White Bean Salsa with creamy avocado, crisp corn, savory sun-dried tomatoes, fresh lemon, and sweet basil is our latest obsession! It's perfect over grilled pesto chicken, quinoa or couscous (hello crave-able vegetarian meal!), or with some good tortilla chips. SAVE TO RECIPE BOX Print Recipe White Bean Salsa 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This White Bean Salsa with creamy avocado, crisp corn, savory sun-dried tomatoes, fresh lemon, and sweet basil is our latest obsession! It's perfect over grilled pesto chicken, quinoa or couscous (hello crave-able vegetarian meal!), or with some good tortilla chips. Course Appetizer, Vegetarian Cuisine American, Vegan, Vegetarian Keyword white bean salsa Prep Time 20 minutes minutes Cook Time 12 minutes minutes Total Time 32 minutes minutes Servings 4 servings Chelsea Lords Calories 284kcal Author Chelsea Lords Cost $7.12 Ingredients▢ 1 can (15.5 oz.; 439g) white beans, drained and rinsed (we usually use cannellini beans)▢ 2 ears fresh sweet corn Note 1▢ 1 large avocado, peeled, pitted, & diced▢ 2/3 cup sun-dried tomatoes packed in oil, using 2 teaspoons oil from the jar Note 2▢ 2 tablespoons fresh basil, julienned▢ 1 large lemon (3 tablespoons juice)▢ Optional: pesto couscous and/or tortilla chips (See Step 3 below)US - Metric USMetric InstructionsPREPARE THE CORN: Preheat the grill to 450 degrees F. Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob. Let fully cool before adding to salsa.COMBINE THE SALSA: In a medium-sized bowl, combine the drained and rinsed white beans, prepared/cooled corn, diced avocado, julienned sun-dried tomatoes, 2 teaspoons of the oil from the tomatoes, chopped basil, lemon juice, and salt + pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference.) Gently stir to combine and serve immediately with one of the serving options listed below or straight out of the bowl!SERVING OPTIONS: Serve this salsa with good tortilla chips OROver pesto couscous: Cook 1 cup small couscous and add 1/2 teaspoon salt (or to taste), 1/2 teaspoon pepper, 1 tablespoon fresh lemon juice, and 1/4 cup basil pesto). Generously spoon salsa on top and enjoy this tasty vegetarian meal! OR Alongside grilled chicken (perfect chicken marinade here) OR Inside an avocado: Scoop out avocados leaving a thick border (dice scooped avocado for this salsa) and then serve White Bean Salsa inside that avocado! Add a few extra drizzles of fresh lemon and oil from the sun-dried tomatoes. Recipe NotesNote 1: There are a few different options for preparing the corn for this White Bean Salsa. In this recipe, we prefer using sweet corn that has been grilled. See Step 1 in the recipe for how to grill corn on an outdoor grill or indoor grill pan. You will need some additional oil, salt and pepper. If you aren't using whole corn on the cob, I recommend one of the following preparation methods: buy pre-roasted canned corn (near regular canned corn in the grocery store) and use one can, well-drained OR buy regular canned corn and roast it for a few minutes on the stovetop. More details on how to do that here. The last option is to use frozen corn. Char it in a skillet until thawed and lightly roasted. Note 2: This salsa calls for sun-dried julienne-cut tomatoes with herbs. The herbs in the tomatoes add lots of flavor (so we don’t need additional ingredients) and the julienne-cut tomatoes save chopping time. Nutrition FactsServing: 1serving | Calories: 284kcal | Carbohydrates: 44g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 1510mg | Fiber: 13g | Sugar: 8g | Vitamin A: 294IU | Vitamin C: 27mg | Calcium: 131mg | 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.
Vegetarian Tuna Salad by Chelsea Lords Vegetarian Tuna Salad — what’s that all about? Well, there’s no actual tuna in this recipe, but we’ve got a reminiscent tuna-flavored salad using chickpeas in place of the tuna! We love replacing meat with plant-based options in some of our favorite recipes — like replacing meat for chickpeas in these vegetarian gyros or replacing meat with black beans & corn in these healthy tacos. Vegetarian Tuna Salad A good tuna salad has always been one of my favorite go-to lunches (with this avocado tuna salad mixed in for variety). I’m sure my adult addiction to tuna salad came from my mom making it so frequently growing up. The other day, when chatting with my sisters, somehow tuna salad came up. Truly, our conversations are very exciting 😉 With a few vegetarian sisters, I asked if they missed tuna salad sandwiches and instantly this idea was born — tuna salad without tuna! So, inspired by this recent chickpea salad sandwich creation, I decided to use chickpeas as the tuna replacement and add in all my other favorite tuna salad additions. The result? The absolute best vegetarian “tuna” salad — so much flavor, texture, and tang! Plus, it couldn’t be easier to make. We’re obsessed with this plant-based, vegetarian alternative! Quickest Possible Prep I wanted this recipe to be as simple as possible, so instead of finely chopping a bunch of veggies, we throw everything in the food processor to do the work for us! Check out the photo collage below to see how simple this recipe is to make — we add the veggies first and pulse to chop those, then add the chickpeas, pulse to chop, and finally add in the dressing which we pulse to integrate. Such simple prep! Pulsing the veggies and chickpeas in a food processor takes mere seconds! If you don’t have a food processor, the veggies will need to be finely chopped and then a potato masher or even a fork can break and crush the chickpeas for this vegetarian tuna salad. Use a microplane and a citrus reamer or this citrus juicer to make getting lemon zest and juice quick and easy. Ingredients: Chickpeas: Chickpeas replace tuna, providing a meaty texture and plant-based protein, making sure the dish will keep you full. Rinse, drain, and dry chickpeas thoroughly to prevent a watery salad. Use a salad spinner for effective drying, and pulse to a chunky texture to mimic tuna. Crunchy vegetables: Celery and red onion add necessary crunch and freshness. Herbs and seasonings: Parsley, garlic powder, onion powder, salt, and pepper are essential for flavor depth. Season gradually, tasting as you go, especially since canned chickpeas’ salt content can vary. Avoid curly parsley– it’s usually used as a garnish and won’t contribute much flavor to this vegetarian tuna salad. Lemons & pickles: Lemon juice, zest, and bread & butter pickles offer a delicious tanginess. Use bread & butter pickles because they are the right mix of sweet and sour. Add more or less lemon and pickles depending on how tangy you like it. Mayo & olive oil: Light mayonnaise and olive oil create a creamy texture and bind the ingredients. You can use light mayonnaise or full-fat whatever you prefer. QUICK TIP Obsessed with chickpeas? We can’t get enough! Try some of our other favorite chickpea recipes like this chickpea curry, General Tso chickpeas, chickpea salad, or this sweet potato coconut curry soup. Vegetarian Tuna Salad Serving Suggestions We like this “tuna” salad filling best on hearty toasted wholegrain bread. We love adding fresh, ripe tomatoes, red onion, and lettuce Eat the tuna salad as is — straight from the food processor! For a low-carb meal, layer this sandwich filling on butter lettuce leaves and enjoy it as a lettuce wrap. Add the vegetarian tuna salad filling to warmed pita bread or naan with fresh veggies of your choice. Fold it up and eat it like a taco. Serve with chips or veggie sticks like carrot sticks, celery sticks, or bell pepper sticks. QUICK TIP Adjust flavorings to personal preference. We love the strong complementary flavors of lemon and Dijon in this recipe. If you don’t love either flavor, simply leave them out. This recipe is very forgiving, so as long as quantities remain somewhat consistent, feel free to switch out herbs, spices, or other additions for ones you like more. More delicious vegetarian options Vegetarian Sushi Bowls with a creamy Sriracha mayo Vegetarian Tikka Masala with a snap-pea topping Black Bean Wraps with avocado & tomato Vegetarian Thai Green Curry with butternut squash Vegetarian Shepherd’s Pie with mashed potatoes topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetarian "Tuna" Salad 5 from 5 votes - Review this recipe Vegetarian tuna salad -- what's that all about? Well, there's no actual tuna in this recipe, but we've got a reminiscent tuna-flavored salad using chickpeas in place of the tuna! SAVE TO RECIPE BOX Print Recipe Vegetarian "Tuna" Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Vegetarian tuna salad -- what's that all about? Well, there's no actual tuna in this recipe, but we've got a reminiscent tuna-flavored salad using chickpeas in place of the tuna! Course Dinner, lunch, Main Course, Salad, Sandwich Cuisine American, Vegetarian Keyword vegetarian tuna salad Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 4 servings Chelsea Lords Calories 161kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 1 can (15.5 oz.) chickpeas (garbanzo beans), drained & rinsed▢ 1/3 cup EACH: celery, parsley▢ 1/4 cup EACH: bread & butter pickles, red onion▢ 1 tablespoon lemon juice, plus 1/2 teaspoon zest▢ 1/3 cup light mayonnaise (we love Best Food's/Hellmans)▢ 1 teaspoon EACH: Dijon mustard, olive oil▢ 1/2 teaspoon EACH: garlic powder, onion powder▢ Fine sea salt & pepperUS - Metric USMetric InstructionsCHICKPEAS PREP: Drain and rinse a can of chickpeas. Thoroughly dry; I do this by adding them to a salad spinner -- quick and easy!CHOP VEGGIES: Coarsely chop celery (2-inch pieces), rip off parsley from the bunch, coarsely chop red onion. Now measure all these ingredients to get correct quantities as listed in the recipe card and add everything to the food processor along with the drained bread and butter pickles (Note 1). Pulse to chop until finely chopped, about 20-30 seconds. Use a spoon to scrape down edges if needed and pulse again. ADD CHICKPEAS: Add dried-off chickpeas. Pulse to coarsely chop, 10-20 seconds. Again use a spoon to scrape down edges as needed. Add in remaining ingredients, seasoning to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Pulse until just combined. Taste and adjust any seasonings to personal preference.SERVE: Serve on toasted bread with your favorite sandwich toppings (we like lettuce & tomatoes) or in butter lettuce leaves. Or on crackers or with veggie sticks -- whatever you'd like!STORAGE: Store in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving up leftovers. Recipe NotesNote 1: This is a very tangy tuna salad which is how we love it. If you'd like less tang, reduce or leave out the pickles and dijon mustard. Note 2: Calories do not include the bread or other toppings as those will vary. Nutrition FactsServing: 1serving | Calories: 161kcal | Carbohydrates: 21g | Protein: 5.7g | Fat: 7.8g | Cholesterol: 3.2mg | Sodium: 485.4mg | Fiber: 5.2g | Sugar: 3.8g 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.
Summer Couscous Salad by Chelsea Lords This Summer Couscous Salad will be your new favorite! Roasted crisp corn, creamy avocado, sweet cherry tomatoes, tender couscous, and smooth mozzarella with an irresistible white balsamic vinaigrette! Couscous Summer Salad Couscous salads have always been wildly popular on this site — for instance, Greek Couscous Salad, Italian Couscous Salad, and Chickpea Salad are all mega popular. So, today we’re adding to the collection with a personal favorite — this fresh and lively Summer Couscous Salad! Summer Couscous Salad Ingredients Pearl couscous. Israeli couscous is also called pearled couscous; here’s what I use. It’s important to get the large balls of couscous for the right texture of this salad. Israeli couscous and regular (Moroccan) couscous are made with similar ingredients, but regular couscous is much smaller. Cherry tomatoes. While any tomatoes will work, we love the sweetness and juiciness of cherry tomatoes — especially garden-fresh cherry tomatoes! Quarter large cherry tomatoes or halve smaller ones. Fresh avocado. The avocado lends an amazing creamy texture to this salad. Wait for perfectly ripe avocados, as they make a huge difference in this salad. An avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose). The avocado should not be at all squishy. Mini mozzarella pearls. The mozzarella pearls are fun, but not entirely necessary. Larger mozzarella balls can be used instead– just cut them into quarters first. Alternatively, block mozzarella will work too. I recommend cutting block mozzarella into small 1/2-inch cubes. Corn. More on this ingredient below! QUICK TIP What is couscous, anyway? They’re small grains of semolina–so that means they’re tiny pasta balls! Imagine taking a piece of spaghetti and cutting it into the teeniest, tiniest pieces possible. That’s couscous. Because the pieces are so small, they cook quickly. Couscous is a fun way to serve pasta! Let’s talk corn There are a few different ways to prepare the corn for Summer Couscous Salad recipe. While there is nothing like fresh sweet summer corn, frozen corn also works exceptionally well –especially for when you’re craving this salad in the dead of winter! And here are the options for roasting fresh summer corn: Grill the corn on an outdoor grill until lightly charred all over. See the “quick tip” box below. Grill the corn on an indoor grill pan until lightly charred all over. QUICK TIP How to grill corn: Remove the husks and silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on a heated grill (400-450 degrees F) and rotate every 3-4 minutes or until charred, about 12 minutes total. This also works on a grill pan. If you don’t have fresh corn, I’d recommend one of the following preparation methods: Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use one can, drained. Buy regular canned corn and roast it for a few minutes on the stovetop. More details on how to do that here. Or, use frozen corn. Char it in a skillet until thawed and lightly roasted. Let the corn fully cool before adding to this amazing salad. The white balsamic vinaigrette is simple, mild, and adds the perfect finishing touch to this salad. Just combine all the ingredients into a jar and shake to combine. The dressing can be made in advance, but be sure to shake it up again before drizzling over this Summer Couscous Salad. Summer Couscous Salad Dressing Ingredients White balsamic vinegar. Don’t confuse it with white vinegar or balsamic vinegar (they are all different types of vinegar). White balsamic vinegar starts the same way that regular balsamic vinegar does but is pressure-cooked to prevent it from browning and it’s aged for a shorter time. The result is a less intense version of balsamic with a lighter, golden-hue, and milder (slightly sweeter) flavor. Olive oil. Use good quality, extra virgin olive oil — the better your olive oil, the better the flavor of the dressing will be. Here are a few tips when trying to find good olive oil! Dijon mustard. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! We love Grey Poupon® Dijon best. Dried basil. Just a touch of dried basil adds a nice flavor to the salad. If you prefer, use oregano or Italian seasoning instead. Honey. This is an ingredient you can play around with a bit in this dressing — add more for a sweeter salad and less for a tangier more savory flavor. Adding Protein to This Salad Summer Couscous Salad lends well to additional protein; I’d recommend leftover shredded rotisserie chicken — a lemon-herb flavored rotisserie chicken if you can find it! A side of grilled chicken is also a great option. QUICK TIP If adding a substantial amount of chicken into this salad, you may want to increase the amount of dressing. STORAGE Storage Once dressed, Summer Couscous Salad doesn’t sit very well with the dressing and avocado mixed into it. (The avocado browns and takes on an odd texture; the dressing wilts the veggies.) If you aren’t planning to eat the entire salad at one sitting, toss and add dressing to the amount you’ll be eating at this time. Undressed, the salad stays fresh for 1-2 days. After a couple of days, the veggies, cheese, and avocado deteriorate significantly. More salad recipes Portillo’s Chopped Salad with a creamy balsamic dressing Quinoa Salad with a lemon vinaigrette Black Bean Corn Avocado Salad with a chili-lime vinaigrette Panzanella Salad with a balsamic vinaigrette Mediterranean Pasta Salad with an oregano-lemon vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Summer Couscous Salad 5 from 5 votes - Review this recipe This Summer Couscous Salad will be your new favorite! Roasted crisp corn, creamy avocado, sweet cherry tomatoes, tender couscous, and smooth mozzarella with an irresistible white balsamic vinaigrette! SAVE TO RECIPE BOX Print Recipe Summer Couscous Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Summer Couscous Salad will be your new favorite! Roasted crisp corn, creamy avocado, sweet cherry tomatoes, tender couscous, and smooth mozzarella with an irresistible white balsamic vinaigrette! Course lunch, Salad, Side Dish Cuisine American, Healthy Keyword summer couscous salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 449kcal Author Chelsea Lords Cost $12.11 Ingredients▢ 1 cup pearl couscous Note 1▢ 1-1/2 cups frozen corn▢ 2 cups (10.5 oz.) cherry tomatoes, halved▢ 1/2 cup mozzarella pearls▢ 1 avocado, diced▢ Optional: fresh herbs (basil or cilantro)Dressing▢ 1/4 cup extra virgin olive oil▢ 2 tablespoons white balsamic vinegar Note 2▢ 1/4 teaspoon dried basil▢ 1-1/2 tablespoons honey Note 3▢ 1/2 teaspoon Dijon mustard▢ Fine sea salt & pepperUS - Metric USMetric InstructionsCORN: Char the corn in a skillet until thawed and lightly roasted, or roast on a grill. Set aside to cool completely.COUSCOUS: Follow package directions to cook couscous. Set aside to cool.DRESSING: Combine all the dressing ingredients in a jar. Add salt and pepper to taste. (I add 1/4 teaspoon fine sea salt and 1/8 teaspoon pepper.) Cover and shake the jar until ingredients are well combined. Use a spoon if needed to stir up settling honey.SALAD: Combine the cooled corn and couscous in a large bowl. Add halved cherry tomatoes, mozzarella pearls, and diced avocado. If desired, add some fresh herbs. Drizzle dressing over the salad and gently toss to coat. Enjoy immediately! Recipe NotesNote 1: Couscous Israeli couscous is also called pearl couscous; here's what I use. It's important to get the large balls of couscous for the right texture of this salad. Israeli couscous and regular Moroccan couscous are made with similar ingredients, but regular couscous is much smaller. Note 2: White balsamic vinegar: Not to be confused with white vinegar or balsamic vinegar, (they are all different types of vinegar). White balsamic vinegar starts the same way that regular balsamic vinegar does but is pressure-cooked to prevent it from browning and it's aged for a shorter time. The result is a less intense version of balsamic with a lighter, golden-hue, and milder (slightly sweeter) flavor. Note 3: Honey: If you prefer less sweetness, start with 1 tablespoon honey and increase from there. Nutrition FactsCalories: 449kcal | Carbohydrates: 51g | Protein: 11g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 5mg | Sodium: 40mg | Potassium: 646mg | Fiber: 7g | Sugar: 7g | Vitamin A: 654IU | Vitamin C: 34mg | Calcium: 79mg | 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.
Asian Chicken Lettuce Wraps by Chelsea Lords These Asian Chicken Lettuce Wraps combine crispy chicken, sweet mangoes, crunchy chow mein noodles, and nutty sesame seeds all in a lettuce wrap. Drizzle on the sweet (5-ingredient) Asian-inspired dressing and be prepared for a taste-bud explosion! Craving more crunch? Pair these lettuce wraps with this cool Asian cucumber salad or this easy Roasted Broccoli. Asian Chicken Lettuce Wraps These lettuce wraps have been a huge summer favorite at my house. They’re super quick to make, light, refreshing, full of texture & flavor, and there’s no need to turn on the oven to make them. Which is definitely a must-have in 100-degree weather! We whip out the air fryer to get ultra-crispy chicken in about 11-12 minutes, and by the time they’re done, just about everything else is ready to go! How is this so? We take advantage of a whole bunch of store-bought shortcuts to have these wraps on the table in a hurry; we’ll discuss these shortcuts below. SHORTCUTS Asian Lettuce Wraps Chicken Short-Cuts These lettuce wraps are intended to be on the table in 30 minutes or less. A few kitchen shortcuts get us there, but don’t worry– we aren’t sacrificing flavor — these wraps are loaded with plenty of it! Matchstick carrots. Instead of cutting your own carrots into matchsticks, grab pre-shredded carrots in the produce section of the grocery store. They’re usually right by baby and/or full-sized carrots. Crispy chow mein noodles. No — you don’t need to deep fry your own noodles for this irresistible topping; you can buy these at the store! These are deep-fried crunchy golden egg noodles and are typically found in the international aisle with Asian products or in the dry pasta aisle of the grocery store. Already peeled & cut mangoes. A lot of grocery stores offer peeled and cut mangoes in the produce section. Although they cost a little more, these do save a lot of prep time. Instead of peeling and cutting the mangoes, you just need to dice the already-cut spears. Crispy chicken tenders. The biggest shortcut of them all — you don’t need to make the chicken for these wraps (can I get a woo-hoo!). More on this short-cut for chicken tenders below. Crispy Chicken Tenders Taste of Home® shares the best chicken to use for this recipe. I personally use Tyson’s® crispy chicken strips for these lettuce wraps (not sponsored). I recommend baking or air frying the chicken tenders, not microwaving them, for these Asian Chicken Lettuce Wraps. (If you do have an air fryer, that is our favorite method — it’s super quick, you don’t need to wait for the oven to preheat, and it yields the best texture!) Let chicken tenders cool to a warm temperature and then thinly slice and add to the salad. Asian Chicken Lettuce Wraps Dressing Ingredients Mayonnaise. We love and recommend Hellman’s/Best Foods® mayo; it has a robust flavor without being too sweet. Dijon mustard. We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! Sesame oil. Even though there is a very small amount in this dressing, it really delivers a great authentic flavor and is the “secret” ingredient in this dressing. This oil is typically found in the Asian ingredients area, rather than with the other oils in the grocery store. We love the flavor of toasted sesame oil best! Rice vinegar: This balances the sauce and adds a subtle tang. If you see a label saying rice wine vinegar, it’s the same thing. Honey. We prefer this dressing on the sweet side, but if you don’t, add the honey slowly and to taste. QUICK TIP This dressing mixes best by being thoroughly whisked with a small whisk instead of being stirred with a spoon or fork. How To Make Asian Chicken Lettuce Wrap Chicken: Cook frozen breaded chicken tenders as per package (prefer air fryer for crispiness), then dice. Avoid overcooking to maintain juiciness. Lettuce: Use large Boston or butter lettuce leaves, wash and dry thoroughly. Dry leaves prevent soggy wraps. Dressing: Mix mayonnaise, honey, rice vinegar, sesame oil, and Dijon mustard. Season to taste. Adjust dressing to balance flavors. Assembly: On each lettuce leaf, layer chicken, mango, carrots, and chow mein noodles; drizzle with dressing. Add sesame seeds and green onions if desired. Assemble just before serving for freshness. VARIATIONS One of the fun things about lettuce wraps is just how easy they are to customize. Below are a few ideas to add more veggies or change up the ingredients in these wraps: Add sliced toasted almonds– These would be a good replacement for chow mein noodles to add crunch. Replace the mango with clementine oranges or diced pineapple — This way there is still a tropical fruity element! Add red cabbage — Thinly sliced along with the carrots to bulk up the amount of veggies. QUICK TIP Lettuce Options Our favorite lettuce for these Asian Chicken Lettuce Wraps is butter lettuce (also known as Boston or Bibb). It has a nice flavor, the perfect amount of crispness, and rolls up nicely. Green leaf and iceberg also work nicely in a lettuce wrap. Asian-style wraps are especially nice with crispier lettuce like iceberg. That said, iceberg lettuce tends to be harder to wrap as it breaks easily. In a pinch, romaine lettuce is also a workable option. More lettuce wrap recipes Chicken Lettuce Wraps with ground chicken Peanut Chicken Lettuce Wraps with a tasty peanut sauce dressing Beef Lettuce Wraps with quick-pickled shallots Taco Lettuce Wraps with taco-seasoned beef Vegetarian Lettuce Wraps with sweet potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Asian Chicken Lettuce Wraps 5 from 2 votes - Review this recipe These Asian Chicken Lettuce Wraps combine crispy chicken, sweet mangoes, crunchy chow mein noodles, and nutty sesame seeds all in a lettuce wrap. Drizzle on the sweet (5-ingredient) Asian-inspired dressing and be prepared for a taste-bud explosion! SAVE TO RECIPE BOX Print Recipe Asian Chicken Lettuce Wraps 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Asian Chicken Lettuce Wraps combine crispy chicken, sweet mangoes, crunchy chow mein noodles, and nutty sesame seeds all in a lettuce wrap. Drizzle on the sweet (5-ingredient) Asian-inspired dressing and be prepared for a taste-bud explosion! Course Appetizer, Dinner, lunch, Main Course Cuisine American, Healthy Keyword Asian Chicken Lettuce Wraps Prep Time 15 minutes minutes Cook Time 12 minutes minutes Total Time 27 minutes minutes Servings 4 servings (12 wraps) Chelsea Lords Calories 506kcal Author Chelsea Lords Cost $10.43 Ingredients▢ 13 oz. frozen breaded chicken tenders Note 1▢ 12 large lettuce leaves Boston or butter lettuce works best▢ 1-1/4 cups diced ripe mango Note 2▢ 1-1/4 cups matchstick carrots▢ 12 tablespoons crispy chow mein noodles▢ Optional: toasted sesame seeds, thinly sliced green onionsDressing▢ 1/3 cup mayonnaise (we love Hellman's/Best Foods)▢ 3 tablespoons honey▢ 2 tablespoons rice vinegar▢ 1/4 teaspoon toasted sesame oil▢ 1-1/2 teaspoons Dijon mustardUS - Metric USMetric InstructionsCHICKEN: Start by preparing chicken tenders according to package directions (We like air frying them best -- they're done in about 11-12 minutes!). Let cool to warm and then dice into small pieces.LETTUCE LEAVES: Wash and completely dry 12 lettuce leaves.DRESSING: While chicken is cooking, prepare the dressing by whisking together all the dressing ingredients. Season to taste with salt and pepper; I add 1/4 tsp fine sea salt and 1/8 tsp. pepper.ASSEMBLY: Divide the cooked, diced chicken evenly among the 12 lettuce leaves. Divide the carrots and mangoes evenly among the leaves. Add 1 tablespoon chow mein noodles to each lettuce wrap. If desired, sprinkle on toasted sesame seeds and thinly sliced green onions to each wrap. Drizzle sauce generously over the wraps and enjoy immediately (Dunk the wraps in any leftover sauce -- yum!).STORAGE: Dressed wraps don't sit well, so if you want to have leftovers or make ahead, store everything separately. Whisk dressing again before topping lettuce wraps. Video Recipe NotesNote 1: Chicken tenders: I use Tyson® Crispy Chicken Strips (not sponsored) which cook up in about 18 minutes or 11-12 in the Air Fryer. Make sure to cook them in the oven or air fryer, not the microwave. (We're after a crispy texture!) Use whatever chicken tenders you like; you can even do homemade chicken strips. 13 ounces is about 5 chicken tenders or 2-1/2 cups of diced chicken. Note 2: Mangos: We love honey mangoes (also known as Ataulfo or yellow mangoes) best in these wraps, but regular mangoes work great as well. (Honey mangoes are sweeter and creamier than regular mangoes.) To tell if the mangoes are ripe, gently squeeze the fruit. If it’s ripe, it will give slightly. Wait to make this salad until the mango is at peak ripeness for the best flavor and texture. Here’s a quick and helpful visual guide on how to cut a mango. Nutrition FactsServing: 1serving | Calories: 506kcal | Carbohydrates: 45g | Protein: 25g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 646mg | Potassium: 617mg | Fiber: 3g | Sugar: 13g | Vitamin A: 8002IU | Vitamin C: 20mg | Calcium: 49mg | 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.
Sugar Cookie Bars by Chelsea Lords Soft, tender and chewy Sugar Cookie Bars are piled high with a sweet buttercream frosting and loads of sprinkles! If you prefer, we’ve also included a tested cream cheese frosting as well! These bars are simple to make and are great to serve at a party or potluck! You can change the color or frosting and sprinkles for a festive treat, depending on the holiday or event you’re making these for. Sugar Cookie Bars I love a good chewy and soft sugar cookie, but I’ve had far too many tasteless, overly thick, cake-like, dry sugar cookie bars in my life. But that all changes with this recipe! These sugar cookie bars have the perfect ratio of bar to frosting — instead of these bars being overly thick, they are on the thinner side. This ensures an ultra-chewy bar instead of a cakey bar that has too strong of a flour flavor. To get those results, we fully melt the butter and add an additional egg yolk (which also adds more richness to these bars). And finally, we top these bars with sweet vanilla buttercream and plenty of sprinkles! When we polled our Instagram readers about frosting, the votes came in at exactly 50-50 — half of you said buttercream is a must and half said cream cheese so we’ve included a (tested) recipe for both frostings! Personally, I love cream cheese frosting but do prefer the buttercream on these bars. Tips for Making Sugar Cookie Bars Let the melted butter cool. Once the butter melts, it needs to cool back to room temperature. If the melted butter is still hot, it will melt the sugar and cause greasy sugar cookie bars. The butter may even separate and pool as the bars bake. Measure carefully. Flour is the most important measurement in this recipe. If you press a measuring cup into a bag of flour, you are likely packing in way too much flour– which will yield thicker and less-flavorful (more cake-like) cookie bars. Spoon the flour into a measuring cup and level the top with the back of a table knife. Watch the baking time. These bars can go from perfectly baked to overbaked in a matter of a minute or two. The texture changes from soft and rich bars to hard and flavorless when they’re in the oven too long. As soon as the top of the bars is no longer glossy and the very edges are a light brown, these bars are done! Don’t overmix the cookie batter. Too much stirring is going to start the gluten development in the batter and make the cookie bars less soft and chewy. Pure vanilla extract will make a big impact on the flavor. For an even stronger vanilla flavor, use vanilla bean paste or a full vanilla bean in place of the vanilla extract. There are general equivalency directions on jars of vanilla bean paste, so consult that for how much to use. Set out the butter an hour before making the frosting. If the butter isn’t at room temperature, it won’t mix and whip up as smoothly. Here are some tips for how to bring butter to room temperature quickly. We also want to make sure the butter isn’t at all melted; again, it won’t whip up how we want it to. Wait for the cookie bars to fully cool before frosting. Otherwise, they will melt the frosting resulting in the wrong texture. Line the pan with parchment paper, but don’t line the pan with foil or wax paper for this recipe. Leave an overhang of parchment paper to easily remove the sugar cookie bars and cut into them on a cutting board. Use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry it on a kitchen towel, and repeat for each cut. QUICK TIP Parchment paper can be unruly. To make it cooperate, crumple up a sheet into a ball and than flatten out. That removes the stiffness and the paper will fit into the pan much more easily. Using the Extra Egg White Sugar Cookie Bars call for one large egg and one egg yolk. The additional egg yolk contributes to richer flavor and softer texture. You can save the egg white and add it to breakfast the next morning. We love this Egg Skillet) or use it in our favorite Egg Wrap. VARIATIONS Sugar Cookie Bar Variation Ideas Tropical: Add coconut extract to the base and this coconut frosting on top. Once frosted, top with toasted coconut flakes for the ultimate coconut sugar cookie bars! Switch up the frosting: Try a cream cheese frosting or a if you’re a chocolate lover give this Chocolate Buttercream Frosting a try! Fruity: add the zest of an orange, clementine, or lemon to the dough along with 1/2 teaspoon orange or lemon extract or emulsion. Sprinkles: Add sprinkles on top for different holidays (think red and blue for the 4th of July, black and orange for Halloween, green for St. Patrick’s Day, pastels for Easter, red and green for Christmas, etc.). Sugar cookie bar recipe with no frosting: You say you don’t love frosting? Just prepare the base cookie recipe and enjoy as is or throw in 1 cup of white chocolate chips or M&M candies to the base. Sugar Cookie Bar Storage Sugar Cookie Bars are best enjoyed 1-2 days after being made. Leftover bars can be tightly wrapped and frozen but they do lose some taste/texture after being frozen and thawed. Sugar Cookie Bars FAQs1How do you make sugar cookies taste better? Use real, pure baking extracts instead of imitation extracts Use real butter, not margarine Add some flavorings like the zest of citrus or even some spices like cardamom or cinnamon Bake for the right amount of time — just a few minutes too long of baking and the cookies can go from soft and flavorful to dry and a bit bland. 2Why do my sugar cookies taste like flour?Probably it’s because there is just too much flour in the recipe. This can be common in sugar cookie bar recipes to keep them from spreading. These sugar cookie bars are NOT intended to taste floury or cakey– which is why it’s so important to measure flour by spooning it into measuring cups and leveling the tops off with the back of a table knife. Underbaking the cookie bars is another culprit of floury tasting bars. 3How do you get sprinkles to stick to sugar cookies?Sprinkles don’t stick to frosting that has dried or become stiff so it’s important to add sprinkles the minute the frosting has been spread over the cookie bars. 4Why do my cookies get hard after they cool?This is most likely because the cookie bars were baked too long. As they cool they’ll become more dense and hard. Slightly under-baked cookie bars will harden up to an ultra-chewy consistency. The longer cookie bars sit, the staler they become and sugar cookie bars are no exception. Over time, the moisture in the cookies evaporates which makes them become harder and stiffer. 5Are sugar cookies better with butter or shortening?Butter will yield far more flavor than shortening in cookies. Real butter is such an important ingredient in creating the most flavorful sugar cookie bars possible. More dessert recipes Carmelitas oatmeal cookie bars with caramel and chocolate 7 Layer Bars with a graham cracker crust Apple Crumble Bars with salted caramel Snickerdoodle Blondies with white chocolate Cookie Bars with chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sugar Cookie Bars 5 from 3 votes - Review this recipe Soft, tender, chewy Sugar Cookie Bars are piled high with a sweet buttercream frosting and loads of sprinkles! If you prefer, we've also included a tested cream cheese frosting as well! SAVE TO RECIPE BOX Print Recipe Sugar Cookie Bars 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft, tender, chewy Sugar Cookie Bars are piled high with a sweet buttercream frosting and loads of sprinkles! If you prefer, we've also included a tested cream cheese frosting as well! Course Dessert, Snack Cuisine American Keyword sugar cookie bars Prep Time 20 minutes minutes Cook Time 28 minutes minutes Total Time 48 minutes minutes Servings 24 bars Chelsea Lords Calories 186kcal Author Chelsea Lords Cost $5.87 IngredientsSugar Cookie Bars▢ 12 tablespoons unsalted butter, melted▢ 1-1/2 cups white granulated sugar▢ 1 large egg▢ 1 large egg yolk Note 1▢ 2 teaspoons pure vanilla extract▢ 1/2 teaspoon baking powder▢ 3/4 teaspoon fine sea salt Note 2▢ 2-1/2 cups white, all-purpose flour Note 3▢ OPTIONAL flavorings: 1/4 teaspoon ground cardamom & 2 teaspoons zest of clementines OR 1/2 teaspoon pure almond extract & 2 teaspoons zest of lemonFrosting -- See Note 4▢ 6 tablespoons unsalted butter, at room temperature▢ 2-1/2 cups powdered sugar▢ 1/4 teaspoon pure vanilla extract▢ Tiny pinch fine sea salt▢ 3 tablespoons heavy cream▢ OPTIONAL: sprinkles to top bars with (~2-3 tablespoons)US - Metric USMetric InstructionsPREP: Lightly spritz a 9x13-inch pan with cooking spray (this helps the parchment paper stick nicely), then lay on parchment paper, leaving an overhang for easy removal of the bars. Lightly spray parchment paper with cooking spray and set aside. Melt the butter in the microwave and then set aside for about 5-7 minutes to cool to room temperature. (If it is hot it will melt the sugar and cause greasy cookie bars.) Preheat the oven to 325 degrees F (162 degrees C). WET INGREDIENTS: Once butter is cooled to room temperature, add in the white sugar. Vigorously whisk until sugar and butter are incorporated, about 2 minutes. (It may seem like the two won't incorporate, but whisk until a smooth mixture forms.) Add in one egg and whisk until combined. Next, add in the egg yolk and vanilla. Whisk until smooth. If using an optional flavoring add in here: either add 1/2 teaspoon pure almond extract (what we typically stick with) or the almond extract and lemon zest, or the clementines zest and 1/4 teaspoon ground cardamom. Whisk to combine. DRY INGREDIENTS: Add in the baking powder, salt, and correctly measured flour. Mix until just combined, being careful to not overmix (which will result in dense bars). Use a spatula to transfer every bit of this dough to the prepared pan. It's fairly sticky so lightly spritz your hands with cooking spray and then press the dough firmly into an even layer. BAKE: Bake in the preheated oven for 23-28 minutes or until the top of the bars are no longer glossy and the edges are a very light golden color. Be careful to not overbake; the bars will not be as soft and flavorful. Remove from the oven and let the pan cool on a wire cooling rack until they reach room temperature. FROSTING: In a large bowl, add the room-temperature butter. Beat on medium speed for 3 minutes, or until completely smooth and fluffy, scraping down the sides with a spatula as needed. Add in the vanilla, cream, and salt; beat to combine. Finally, add in the powdered sugar and then beat the mixture (on low speed) to combine. Once combined, increase the speed of the mixer and beat until the frosting is very light and fluffy-- about 3-4 minutes. It should turn a brighter white. Add a few drops of food coloring (dye frosting to your desired color intensity) Beat on low speed for about 15-20 seconds, just to color the frosting. Use a table knife to spread on the completely cooled bars. Immediately top with sprinkles if using. Use the parchment paper overhang to remove the bars before frosting. Cut into bars and enjoy. STORAGE: Sugar Cookie Bars are best enjoyed 1-2 days after being made. Leftover bars can be tightly wrapped and frozen but they do lose some taste/texture after being frozen and thawed. Video Recipe NotesNote 1: You can save the egg white and add it to breakfast the next morning or simply discard the leftover egg white if desired. Note 2: Fine sea salt is not the same as table salt. If using table salt reduce to 1/4 teaspoon. Note 3: Flour is the most important measurement in this recipe. If you press a measuring cup into a bag of flour, you are likely packing in way too much flour, which will yield thick and flavorless cookie bars. Spoon the flour into a measuring cup and level the top with the back of a table knife. Note 4: If you like cream cheese frosting better, here's the cream cheese frosting we tested for these bars: 4 oz. cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 2-1/4 cups powdered sugar 1/2 teaspoon vanilla extract Tiny pinch of salt Red food coloring Beat room temperature cream cheese and butter together until completely smooth. Add in the powdered sugar, vanilla, and salt. Beat until smooth, scraping the sides down as needed, and then add in the food coloring to desired color intensity. Beat until frosting is colored. Spread on completely cooled bars. Nutrition FactsCalories: 186kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 87mg | Potassium: 19mg | Fiber: 1g | Sugar: 15g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 13mg | 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.
Cucumber Sandwich Recipe by Chelsea Lords Flavorful Cucumber Sandwiches feature white bread spread with seasoned cream cheese and crisp cucumbers. Perfect for luncheons, tea times, brunches, parties, or showers, these elegant finger sandwiches are refreshing and delicious. What Is A Cucumber Sandwich Cucumber Sandwiches began as thin cucumber slices between two slices of lightly buttered white bread. Originating in Europe to curb hunger before late dinners, these sandwiches have changed over the years. As they’ve evolved, cucumber sandwiches are now made many different ways — some with fresh herbs, cream cheese, salmon, or even using different types of bread (crusts on or off!). They’re one of my absolute favorite things, along with these Mini Fruit Tart, to serve at baby or bridal showers (especially when hosting for vegetarians!) and I love having them on a brunch table spread. Even though I’m obsessed with this recipe, I’m always a little surprised just how many people go nuts over these innocent-looking sandwiches and want the recipe for them — in fact, they’ll usually be gone quicker than some of the desserts that are being served! Ingredients Cream Cheese: I recommend using full-fat (reduced-fat cream cheese doesn’t taste as rich and isn’t as thick). For quicker softening, cut the cream cheese into small cubes and let it sit in a warm place for 15-20 minutes. Mayonnaise: Use good mayo. I highly recommend real, full-fat mayo for the best possible spread on these sandwiches. Hellmann’s/Best Foods® is hands-down my favorite brand. Ranch Seasoning Mix: The secret for the small-but-flavorful ingredient list? A seasoning mix! We love Hidden Valley® ranch seasoning mix best. White Bread: My absolute favorite bread to use in this recipe is Sara Lee’s® Artesano brioche bread (not sponsored). The crusts are so subtle with that bread, I don’t bother cutting them off, but you certainly can. Cucumbers: Persian (sometimes labeled as salad cucumbers) or English cucumbers work the best in cucumber sandwiches — they are, after all, the star of the show here. Optional Ingredients (Cracked Pepper, Fresh Herbs): Add herbs like dill, parsley, or chives to complement the creamy spread, and adjust cracked pepper to your personal preferences. How To Make Cucumber Sandwiches Cucumber sandwiches are so simple to make! Start with the spread. Make sure the cream cheese is softened so it will mix into a smooth spread (not with unpleasant chunks and lumps!) Then, we add some mayo and the ranch seasoning mix into the soft cream cheese and beat it to a deliciously, smooth spread. Prep cucumbers. Wash the cucumbers and then thoroughly dry them to keep them from being wet (which will cause soggy sandwiches). Thinly slice. No need to peel if you’re using Persian, English, or salad cucumbers. Assemble. Schmear a thick layer of spread on each slice of bread. Top half the bread slices with thinly sliced cucumbers. Sandwich together and slice in half. Gently compress sandwiches. Optional: Cut off the crusts! Cucumber Sandwich Tips Don’t skimp on the spread. The spread is so important for flavor and sandwich texture (it keeps the cucumbers from making the bread soggy). Add some fresh herbs. While not at all necessary, fresh dill, chives, or flat-leaf Italian parsley are all nice additions. If you love cucumbers and lemon, add a few squeezes of lemon juice or lemon zest to the spread to bring out a citrusy flavor and give this Creamy Cucumber Salad for more of this flavor combo. Make Ahead Of Time Because cucumbers have such a high water content, these sandwiches are best made close to serving time. That said, here are a few make-ahead tips: The spread can be made ahead of time (and even becomes more flavorful as it sits in the fridge). I like to make the spread 1 to 2 days in advance. You can slice cucumbers ahead of time and refrigerate them for up to a day. After slicing, sprinkle them with salt, place in a single layer on a baking sheet, and cover tightly with plastic wrap. About 30 minutes before you’re ready to assemble, pull the spread out of the fridge to soften slightly and then assemble the sandwiches. Once assembled, cover the sandwiches with wax paper and then a damp paper towel. Store in an airtight container in the fridge until ready to serve. Serving at a party Since these sandwiches dry out quickly, you’ll want to serve them in batches — refill serving platters as the supply starts to get low. For parties, cut the sandwiches into triangles and serve them on a cake stand with a glass cover to keep them fresh. But any platter will work More Brunch Recipes To Love Serve some of these recipes alongside these cucumber sandwiches at a party! Dutch Baby with a buttermilk syrup How to Make Crepes recipe from a French bakery! French Toast Sticks coated in crunchy cinnamon cereal Mini Fruit Tart with sugar cookie cups Mini Cheesecakes with a strawberry sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cucumber Sandwich 5 from 2 votes - Review this recipe Flavorful Cucumber Sandwiches feature white bread spread with seasoned cream cheese and crisp cucumbers. Perfect for luncheons, tea times, brunches, parties, or showers, these elegant finger sandwiches are refreshing and delicious. SAVE TO RECIPE BOX Print Recipe Cucumber Sandwich 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Flavorful Cucumber Sandwiches feature white bread spread with seasoned cream cheese and crisp cucumbers. Perfect for luncheons, tea times, brunches, parties, or showers, these elegant finger sandwiches are refreshing and delicious. Course Brunch, lunch, Side Dish, Snack Cuisine American, British, Vegetarian Keyword Cucumber Sandwich, cucumber sandwiches Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 20 sandwiches Chelsea Lords Calories 122kcal Author Chelsea Lords Cost $8.12 Ingredients▢ 1 package (8 oz) cream cheese, softened to room temperature▢ 1/2 cup good quality mayo (we love Best Foods/Hellmans)▢ 1 packet (1 oz) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (don't prepare)▢ 1 package (1 lb., 4 oz) good quality white bread Note 1▢ 2 cups English or Persian (Salad) cucumbers, thinly sliced▢ Optional: cracked pepper, fresh herbs (dill, parsley, or chives -- whichever you like best!)US - Metric USMetric InstructionsSOFTEN CREAM CHEESE: Set out cream cheese to get to room temperature about 1 hour before making the sandwiches. To soften cream cheese quickly, cut it into small cubes and let it sit in a warm place for 15-20 minutes, or microwave it for 15 seconds, flip, and microwave for another 15 seconds until very soft.SPREAD: In a large bowl, combine softened cream cheese, mayo, and seasoning mix (don't prepare according to the packet directions). Beat with a hand mixer until smooth. Cover and refrigerate for 20 minutes to firm up and blend flavors. CUCUMBERS: Wash and thoroughly dry cucumbers. Cut off and discard about 1 inch from each end of the cucumbers -- this part is very bitter. Then thinly slice cucumbers. (Use a mandolin for speed here!) I cut cucumbers 1/4-inch thick.ASSEMBLY: Spread a generous layer of cream cheese mixture on each slice of white bread. On half the slices, add a layer of cucumbers, overlapping to cover completely. Use two layers for very thin slices or one layer for 1/4-inch thick slices. Optionally, sprinkle with cracked pepper. Add a touch of salt if needed, though the seasoning mix is usually sufficient. Press another slice of bread on top to form sandwiches. If desired, remove crusts and cut into triangles or quarters. Arrange on a platter to serve.LEFTOVERS: You'll likely have some leftover spread. Store it in the fridge for up to a week and use as a dip for raw veggies -- yum! Video Recipe NotesNote 1: My favorite bread to use in this recipe is Sara Lee's Artesano brioche bread (not sponsored). Any good quality, thin, and soft white bread will work great here.  Nutrition FactsServing: 1serving | Calories: 122kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 52mg | 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.
Baked Oatmeal by Chelsea Lords This Baked Oatmeal is our favorite! It’s super chewy, soft, rich, and a little custardy with a slightly crisp topping. This oatmeal is loaded with fresh fruit and made with natural good-for-you ingredients. Craving chocolate for breakfast? Try our chocolate chip baked oatmeal instead! Baked Oatmeal If you’ve never had Baked Oatmeal, it’s fairly different from your standard bowl of creamy oatmeal — actually, it’s a unique type of oatmeal! Baked Oatmeal is like a sweet breakfast casserole made with oats, eggs, and milk. It’s slightly custardy and creamy with a very chewy and slightly soft texture. We add a small sprinkle of coarse sugar on top before it goes into the oven, which yields an irresistibly crisp topping. The chewy interior is bursting with sweetness from the fresh berries and lightly spiced with cinnamon and nutmeg. Instead of being overly soft, custardy, and eggy, we prefer our Baked Oatmeal more on the chewy side. You’ll notice this recipe has a bit less milk than most recipes; this yields firmer Baked Oatmeal bars. If you like yours to be super creamy, simply serve squares of this baked oatmeal in bowls and drizzle coffee creamer or additional milk on top — it is so good this way too! This recipe is ridiculously quick and easy to make for breakfast, but the results are impressive enough to serve to company. You can make Baked Oatmeal in one bowl and with a wooden spoon — nothing complicated or overly time consuming for this breakfast. Baked Oatmeal Ingredients Milk. Any type of milk works, but we prefer plant-based milk in this recipe to keep it on the lighter side. Unsweetened almond vanilla milk is what we use most often and macadamia nut milk is another favorite. For a richer and more custard-like oatmeal, use whole milk or 2% milk. Eggs. The eggs bind everything together and give rise to the oatmeal. We use one whole egg and an additional yolk for richness. Save those extra egg whites and add them to this egg wrap for lunch! Pure maple syrup. Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. It contains just one ingredient and is a great natural sweetener. See the “quick tip” below for more info. Vanilla extract, cinnamon, and salt. While small amounts of each, these ingredients all play big roles in the overall flavor of the oatmeal. QUICK TIP Pancake syrup is made with corn syrup and maple extract. Pure maple syrup is quite pricey (a lot more than pancake syrup), because it is so labor intensive to make (you can read more of the process here) and is a natural ingredient (not made in a factory). We rely on the flavor and stickiness of pure maple syrup for both taste and consistency in Baked Oatmeal. Have leftover maple syrup? Use in it these maple cookies, chewy granola bars, or chocolate chia seed pudding. Baked Oatmeal Ingredients, Continued Melted coconut oil. It might be tempting to replace, reduce, or omit this ingredient, but coconut oil adds a nice texture and richness and ensures the bars don’t end up tasting gluey. For slightly firmer and richer oatmeal bars, use melted butter instead. I don’t recommend replacing the coconut oil with a different oil like canola, vegetable, or olive oil. Baking powder. This ingredient gives Baked Oatmeal rise and ensures the bars don’t turn out rubbery. Fresh berries. We’ve tested with frozen and fresh berries and only recommend fresh berries. The frozen berries made the oatmeal much more gluey tasting; they added too much liquid (water) to the oats. Feel free to use just 1 type of berry, 2, 3, or 4 different types — as many as you’d like, as long as the overall total remains the same (1-1/2 cups). Keep all the berries about the same size — we’re aiming for the size of a blueberry for each piece of fruit added into the oatmeal. Optional: Our favorite way to finish off this baked oatmeal is with a generous sprinkling of turbinado sugar or sparkling sugar. It adds such a delicious, yet subtle, crunchy topping! QUICK TIP The fresher and riper the berries, the better and sweeter the oatmeal will taste. If you’ve got extra fresh berries, add on top of the baked oatmeal for a contrasting texture and additional sweetness. Baked Oatmeal Recipe Tips Use the correct-sized pan. This recipe is for an 8×8-inch pan. Very lightly grease with cooking spray or line with parchment paper for easier serving and clean-up. Bake soon after assembly. Don’t make the batter ahead of time and let it sit — the oats will absorb the liquid and bake up dry. As soon as everything is mixed together, pop it in the oven! Sweeten to preference. We like our oatmeal on the sweeter side, but you may feel differently. If you like less sweet oatmeal, reduce the amount of maple syrup. You can always add a drizzle more on top if you want extra sweetness. Save (and enjoy) the leftovers. This recipe is divine the first day it’s made, but leftovers heat up very nicely! Warm individual leftover bars in a bowl in the microwave and, if desired, add a splash of milk to add additional creaminess. Variation ideas Make this into a dessert. If you like desserts that aren’t overly sweet (or chocolatey), serve this for a dessert instead! If serving these as a treat, add an extra drizzle of maple syrup and some fresh whipped cream or vanilla frozen yogurt on top. Make banana-nut oatmeal. Replace the berries with diced fresh banana and add in some coarsely chopped and dry roasted nuts such as walnuts or pecans. Craving some more crunch? Add in 1/3 cup coarsely chopped and dry roasted (or toasted) nuts or pepitas. Boost the nutrition. For more nutritional benefits, replace 1 tablespoon oats with 1 tablespoons flaxseed. Chia seeds will mess up the texture before the oatmeal is baked but taste great when sprinkled on top. Baked Oatmeal FAQs1What is Baked Oatmeal?Baked Oatmeal is a sweet breakfast casserole made mainly from old-fashioned oats, eggs, and milk. It’s soft and custardy with a very chewy texture and a hint of cinnamon spice. 2What is the texture of Baked Oatmeal?Baked Oatmeal has a very different consistency than a creamy bowl of oats. It’s firm with a slightly custardy texture and is very chewy. 3Which oats are best for baking?Old-fashioned oats are the only oats that work properly in this recipe. Avoid quick oats and steel-cut oats; they won’t work the same and will yield inconsistent (dry or under-baked) results. QUICK TIP Make this oatmeal your own! For slightly softer oats, bake for a little less time and serve in bowls topped with a splash of milk or coffee creamer. For firmer baked oats, bake slightly longer and let stand out of the oven for 5-10 minutes before serving. (The longer these bars cool, the cleaner they cut out). Reduce the maple syrup slightly if you like things less sweet — you can always add more as a topping on the bars once they’ve been baked. For sweeter bars, add maple syrup on top of bars after they’ve been baked! This oatmeal can be served warm right out of the oven (our favorite way to enjoy it), at room temperature, or chilled — whatever you prefer! More breakfast recipes with oats: Oatmeal Smoothie with cinnamon and banana Soft-Baked Oatmeal Breakfast Bars with dark chocolate Oatmeal Energy Balls with oats and coconut Overnight Oats sharing my base recipe with three variations! Granola Bars with dates and pistachios FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Baked Oatmeal 5 from 4 votes - Review this recipe This Baked Oatmeal is our favorite! It's super chewy, soft, rich, and a little custardy with a slightly crisp topping. This oatmeal is loaded with fresh fruit and made with natural good-for-you ingredients. SAVE TO RECIPE BOX Print Recipe Baked Oatmeal 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Baked Oatmeal is our favorite! It's super chewy, soft, rich, and a little custardy with a slightly crisp topping. This oatmeal is loaded with fresh fruit and made with natural good-for-you ingredients. Course Breakfast, Brunch, Dessert Cuisine American, Healthy, Vegetarian Keyword baked oatmeal Prep Time 15 minutes minutes Cook Time 30 minutes minutes Total Time 45 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 525kcal Author Chelsea Lords Cost $4.12 Ingredients▢ 1 cup milk Note 1▢ 1 large egg ▢ 1 egg yolk▢ 1/2 cup pure maple syrup Note 2▢ 1-1/2 teaspoons vanilla extract▢ 1/3 cup melted coconut oil or melted butter ▢ 2 cups old-fashioned oats Note 3▢ 1 teaspoon baking powder▢ 2 teaspoons ground cinnamon▢ 1/4 teaspoon ground nutmeg▢ 3/4 teaspoon fine sea salt (or 1/4 tsp table salt)▢ 1-1/2 cups fresh berries Note 4▢ Optional: 1-1/2 tablespoons turbinado sugar or sparkling sugar (or light brown sugar)▢ Optional: For serving: additional milk or coffee creamer, additional maple syrup, any leftover berriesUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8-inch pan with parchment paper or lightly grease with nonstick spray.BATTER: Add the milk, egg, egg yolk (discard the whites or save for another recipe), maple syrup, vanilla extract, and coconut oil (measure when melted) or melted butter to a large bowl. Use a whisk to mix until smooth. Add in the oats, baking powder, cinnamon, nutmeg, and salt. Stir with a wooden spoon until combined. BERRIES: If using all blueberries, gently stir them into the batter. If using raspberries, blackberries, or strawberries, cut down to the size of blueberries. Add in cut fruit and gently mix into the batter. Use a spatula to scrape every bit of batter from the bowl into the prepared pan. Using the back of the spatula, smooth everything in one even layer. If desired, sprinkle coarse sugar, turbinado sugar, or brown sugar evenly on top. Bake promptly-- otherwise the oats will absorb the liquid and affect the end texture. (Don't make the batter ahead of time.) Bake for 28-35 minutes or until set and lightly golden on top. (The longer in the oven, the firmer the oatmeal is; remove sooner for softer baked oatmeal.) ENJOY: Let cool slightly, cut, serve, and enjoy! We like it best pretty warm/fresh out of the oven, but it can also be eaten chilled or at room temperature. Baked oatmeal is pretty crumbly right out of the oven and firms up as it chills. Cut and serve in bowls. If desired, pour a drizzle of milk or even coffee creamer and maple syrup over the bars -- so good! Add any leftover berries on top if desired. STORAGE: Once it has cooled completely, transfer leftover Baked Oatmealto an airtight container and store iiti n the fridge. Enjoy leftovers for up to 4 days after being made. Cut out individual portions, add to a bowl, and microwave. Add some creaminess back in with a drizzle of milk, coffee creamer, or extra maple syrup. Recipe NotesNote 1: Milk: Any type of milk works, but we prefer plant-based milk (unsweetened vanilla almond milk) in this recipe to keep it on the lighter side. For a richer and more custard-like oatmeal, use whole milk or 2% milk. Note 2: Maple Syrup: Not to be confused with corn syrup or pancake syrup, pure maple syrup is just one ingredient and is a great natural sweetener! These bars are pretty sweet, so feel free to reduce the maple syrup if you'd like less sweet bars (you can always drizzle more maple syrup over baked bars if you want them to be sweeter). Note 3: Oats: Quick oats and steel-cut oats won't work properly in this recipe. Note 4: Fruit: Use whatever berry (or combination of berries) you like best. These are great with 1 berry and great with a combo of 3-4! Only use fresh berries, though. Frozen berries affect the texture and make the baked oats watery and less flavorful. Make this Baked Oatmeal your own! If you prefer slightly softer oats, bake for a little less time and serve in bowls topped with a splash of milk or coffee creamer. For firmer baked oats, bake slightly longer and let stand out of the oven for 5-10 minutes before serving. (The longer these bars cool, the cleaner they cut out.) If you prefer less sweet oats, slightly reduce the maple syrup; you can always add more as a topping on bars once they've been baked. For sweeter bars, add maple syrup on top of bars after they've been baked! This oatmeal can be served warm right out of the oven (our favorite way to enjoy it), at room temperature, or chilled -- whatever you prefer! Nutrition FactsServing: 1serving | Calories: 525kcal | Carbohydrates: 72g | Protein: 13g | Fat: 21g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 398mg | Potassium: 411mg | Fiber: 9g | Sugar: 16g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 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.
Cheesecake Bars by Chelsea Lords Special thanks to Danish Creamery for making delicious, high-quality butter and for sponsoring this post. As always, all opinions are my own. Smooth, creamy, and indulgent vanilla Cheesecake Bars with a thick, sweet graham cracker crust. Plus, suggestions for how to top your cheesecake bars — add a few berries, a simple berry sauce, caramel sauce, or caramelized sugar topping — all these ideas are outlined in the post. Enjoy! Cheesecake Bars These are our favorite Cheesecake Bars! They’re thick, creamy, and sweet. The sweetness is mingled with a little bit of tang from the cream cheese and a touch of acidity from the lemon. And, as great as the cheesecake is, it can’t overshadow the thick and buttery graham cracker crust — it makes the perfect cheesecake base! Beyond how tasty these Cheesecake Bars are, they’re also pretty easy to make. You won’t need to worry about preparing a water bath or lining a springform pan — we make these in an 8×8-inch pan instead. The pan simplifies everything (just like how much easier cookie bars are to make than regular chewy chocolate chip cookies!) Danish Creamery Butter I’ve shared quite a bit about my personal favorite — Danish Creamery Butter in previous recipe posts, but below is a quick re-cap. Since 1895, the recipe for Danish Creamery Butter hasn’t changed: high–quality cream and a touch of sea salt. Danish Creamery’s European Style Butter boasts an 85% butterfat content (much higher than most other European Style butters which come in at around 82-83%), making it a dream for baking applications, sauces, or even just for your morning toast! And it’s the ultimate best addition to these cheesecake bars Graham cracker crust Thanks to the best butter around, this graham cracker crust is perfection! It’s thick, sweet, and has a nice prominent butter flavor. Here are a few tips: Let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the brown sugar, which will cause a greasy crust. Butter may even pool on top of the crust making for an unpleasant texture. Measure the crumbs. While it’s easiest to just add graham cracker sheets to the blender, there can be a good amount of variation cracker to cracker and brand to brand. For a fool-proof crust, measure the crumbs instead of counting out graham cracker sheets. Slightly overfill the measuring cups and then level off the top with the back of a table knife for the perfect measurement. Blend graham crackers thoroughly. To ensure there aren’t large chunks of graham cracker in the crust, which will affect how nicely the cheesecake bars cut out, thoroughly blend the graham crackers until they are fine crumbs. Add any large chunks back into the blender to fully blend. Compress the crust. I like to lightly spritz the back of a flat one-cup measuring cup with cooking spray and then press the crumbs tightly to form a nice, even crust. Bake the crust. To ensure the crust doesn’t get too soft, we bake it before adding the cheesecake filling. While the crust doesn’t need to be cooled completely, we do want it slightly cooled before adding the filling. Cheesecake Bars Tips Use room-temperature cream cheese: Room-temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy and the batter doesn’t fully mix. You’ll also likely be tempted to overbeat the batter (which is not good for a cheesecake!) to get rid of the lumps. See “quick tip” below. Use room-temperature eggs and sour cream. The more even the temperature of the ingredients, the better they will incorporate and the less chance you have for getting cracks in the cheesecake bars. Don’t overmix the batter: it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but overmixing the batter will introduce too much air into the mixture. Too much air causes the cheesecake to rise too quickly in the oven and then fall (and cause cracks in cheesecake). Mix the cheesecake batter at low and consistent speeds. This reduces the risk of adding in too much air which will cause cracks on top. I recommend beating the cheesecake batter in the same direction for the duration of mixing. Allow the cheesecake to cool completely at room temperature: It might not seem like a big deal to speed up the chilling process of the cheesecake and put it in the fridge right out of the oven, but this will cause condensation to form on top or create cracks in the cheesecake. QUICK TIP Get cream cheese to room temperature quickly: Remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all). Cheesecake Bars Topping Ideas Fresh berries: Keep it simple with a few fresh berries on top, or glaze the berries for an extra-special presentation. To glaze the berries, warm apricot preserves in the microwave and then brush over the berries with a pastry brush. Berry sauce: Our favorite way to top Cheesecake Bars is with a berry sauce I’ve included in the recipe card. It’s sweet, smooth, and just a little bit tart. If you don’t want to make a homemade berry topping, top with a good jam or this blueberry syrup instead. Lemon topping: Smooth some of this lemon curd on top and garnish with blueberries or blackberries. Salted or plain caramel sauce: Whip up our favorite caramel sauce using a stick of Danish Creamery’s salted butter — yum! A sprinkle of Maldon Sea Salt Flakes would make the perfect finishing touch. Crushed cookies or candies: Jazz up these cheesecake bars by topping them with a swirl of homemade whipped cream and then sprinkling a crushed candy or topping on the whipped cream (think seasonal M&M’s, crushed up Oreos, miniature chocolate chips, or crushed toffee. The sky’s the limit here) VARIATIONS Try one of these fun ideas: Crème Brûlée cheesecake bars: Once bars are fully cooled, sprinkle the top with a layer of white sugar. Torch the tops with a kitchen torch until caramelized — perfect crème brûlée cheesecake bars! Lemon cheesecake bars: Add 1 full teaspoon lemon zest, 1 full tablespoon lemon juice, and 1 teaspoon lemon extract to the cheesecake batter. Chocolate cheesecake bars: Top bars with a chocolate ganache (like the one featured on this chocolate tart). Swap out the graham crackers for Oreo® cookies in the crust and reduce the amount of sugar in the crust (keeping the butter quantity the same). Strawberry cheesecake bars: Use the strawberry topping on these mini cheesecakes to add to these bars. STORAGE Cheesecake Bars can at room temperature for up to 2 hours, but after that, they do need to be refrigerated. To store: Place leftover Cheesecake Bars in an airtight container or individually wrapped in the fridge for up to 5 days (the crust softens more everyday they are stored). To freeze: Wrap individual cheesecake bars tightly with plastic wrap and then place all the individually wrapped bars in an airtight container. Freeze for 2-3 months. Thaw in the fridge overnight and leave out at room temperature for about 20-30 minutes before serving. More Dessert Recipes Fruit Tarts with sugar cookie cups Lemon Bars with a shortbread crust Carmelitas with a caramel and chocolate filling Chocolate Cheesecake with a chocolate cookie crust Lemon Curd a delicious lemon filling FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cheesecake Bars 5 from 10 votes - Review this recipe Smooth, creamy, and indulgent vanilla Cheesecake Bars with a thick, sweet graham cracker crust. Plus, suggestions for how to top your bars -- add a few berries, a simple berry sauce, caramel sauce, or caramelized sugar topping -- all these ideas are outlined in the post. Enjoy! SAVE TO RECIPE BOX Print Recipe Cheesecake Bars 5 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Smooth, creamy, and indulgent vanilla Cheesecake Bars with a thick, sweet graham cracker crust. Plus, suggestions for how to top your bars -- add a few berries, a simple berry sauce, caramel sauce, or caramelized sugar topping -- all these ideas are outlined in the post. Enjoy! Course Dessert Cuisine American Keyword cheesecake bars Prep Time 20 minutes minutes Cook Time 40 minutes minutes Chilling Time 8 hours hours Total Time 9 hours hours Servings 16 bars (1 (8x8-inch pan) Chelsea Lords Calories 244kcal Author Chelsea Lords Cost $7.82 Equipment8x8-inch baking panParchment paper and nonstick cooking spray IngredientsFor the Crust▢ 1 and 1/4 cups graham cracker crumbs (about 9 graham crackers; measure the crumbs!)▢ 5 tablespoons unsalted butter melted▢ 1/3 cup light brown sugar, packed▢ 1/4 teaspoon fine sea saltFor the Filling▢ 2 packages (8 ounces EACH) full-fat cream cheese, at room temperature▢ 1 cup white granulated sugar▢ 2 tablespoons white all-purpose flour▢ 1/4 cup full-fat sour cream, at room temperature▢ 3 large eggs, at room temperature▢ 1 tablespoon pure vanilla extract (OR 1 and 1/2 teaspoons vanilla bean paste)▢ 1 large lemon (1 teaspoon EACH: zest and juice), optional▢ 1/4 teaspoon fine sea salt▢ Optional Toppings: berry sauce (Note 1), fresh berries, caramel sauce, etc. -- see blogpost for more ideas!US - Metric USMetric InstructionsPREP: Preheat the oven to 375 degrees F and place the oven rack in the middle position. Line an 8x8-inch baking pan with parchment paper (leaving enough overhang to pull out the bars) and lightly spray with cooking spray. Melt butter and set aside to slightly cool to room temperature.CRUST: In a medium-sized bowl, add the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until completely combined and then press the crust firmly and evenly into the prepared pan. (I like to compress the crust with the bottom of a flat measuring cup.) Bake the crust for 10 minutes, remove and set aside. Reduce the oven temperature to 325 degrees F. CHEESECAKE: In a large bowl, combine the ROOM TEMPERATURE cream cheese, sugar, and flour. Using a hand mixer, beat on medium speed until smooth, about 1-2 minutes. Don't overbeat, beat at high speed, or beat in opposite directions. (Beat in a constant circle going the same way.) Use a spatula to scrape the edges and then add in the sour cream, eggs, vanilla, 1 teaspoon lemon zest, 1 teaspoon lemon juice, and salt. Beat on low speed until it's *just* combined and smooth, being careful to not overmix. Again, beat the mixture in a constant circle going the same direction. BAKE: Use a spatula to scrape every bit of the batter into the slightly cooled crust. Smooth the top in one even layer. Bake for 37-43 minutes at 325 degrees or until the filling is set but ever-so-slightly jiggly in the center. (The cheesecake will continue to cook as it cools.) After the bars are baked, turn off the oven, open the oven door and let the cheesecake stand in the open oven for 30 minutes. (We're slowly reducing their temperature to reduce the risk of cracks!) After 30 minutes, transfer the Cheesecake Bars to a wire cooling rack. After 1 hour, cover tightly and refrigerate until the bars are completely chilled throughout, 6-8 hours. CUT: Use the overhang to lift the Cheesecake Bars out of the pan and onto a cutting board. Cut into squares and serve with the berry sauce or refrigerate (without sauce added) until ready to serve. To get clean slices, run a knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat. Video Recipe NotesNote 1: Optional berry sauce: 2 packages (16 oz. EACH) frozen triple berry medley, slightly thawed 1 tablespoon freshly squeezed lemon juice 3/4 cup white granulated sugar Pour just over 2/3 of each bag of (slightly thawed) frozen berries into a medium pot. Store the rest of the berries in a small bowl in the fridge. To the pot, add in lemon juice and sugar and bring the berries to a very gentle boil over medium heat. Cook the berries until they are very syrupy, about 4-6 minutes. Remove from heat and allow the berries to slightly cool and then transfer to a blender; pulse the berries to get a smooth puree. Pass that puree through a fine-mesh strainer and use the back of a wooden spoon to push the mixture through. (You should just be left with seeds in the strainer, and that's what you'll discard.) When ready to serve this sauce over the Cheesecake Bars, stir the reserved berries into that smooth sauce and spoon right on top of the bars. You want to top the bars RIGHT before eating, so if you won't be eating it immediately, store the berry sauce in the fridge separately. Nutrition information is for the Cheesecake Bars only--not any of the optional toppings. Nutrition FactsServing: 1serving | Calories: 244kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 412mg | Potassium: 140mg | Fiber: 1g | Sugar: 25g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 129mg | 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.
4th of July Bark Recipe by Chelsea Lords This 4th of July Bark Recipe is the perfect patriotic treat! This dessert is so tasty and with only four ingredients and no baking required, what’s not to love?! Check out our Holiday recipe collection for other festive recipes. 4th of July Bark Recipe This is the perfect treat for the 4th of July! Not only is it dressed for the occasion with red, white, and blue, but it’s also easy and doesn’t require any baking! And, in the dead of summer, you probably don’t want to be turning on your oven to make a treat! This bark only requires four ingredients, and if you don’t want to add sprinkles, you’ll only need three! Below I’ll share more about each ingredient in this recipe. Ingredients Milk Chocolate Chips: We’re huge fans of milk chocolate in desserts, and this 4th of July Bark Recipe is no exception. If you prefer less sweetness, use semi-sweet or dark chocolate chips instead. We’ve also made this bark with equal parts of two types of chocolate (dark and milk usually) which is a fun variation! White Chocolate Chips: Using high-quality white chocolate chips will always result in a better melt and a richer taste. My favorites are Ghirardelli® and Guittard®. Red, White, & Blue M&M’s®: During the summer, a lot of stores sell this blend in the holiday or seasonal area of the store. You can also find it online. In a pinch, take regular M&M’s and just pull out the blues and reds. (Visually, the white chocolate coating will add in that missing white color.) Sprinkles: This is totally optional but sprinkles add extra visual appeal and they’re so much fun! I love using star sprinkles or red, white, and blue jimmies. QUICK TIP Use leftover red, white, & blue M&M’s and sprinkles in this easy (no baking required) 4th of July Snack Mix. A table spread including that snack mix and this 4th of July Bark Recipe would be fun, festive, and delicious! 4th of July Bark Tips Line the pan with parchment paper, wax paper, or even foil in a pinch. This makes for easy and clean removal of the bark. I recommend using a 9×13-inch sheet pan or baking pan for this bark. You can make this bark thicker by not spreading it as much or thinner by spreading it out more — totally a preference thing here! Resist the urge to refrigerate the milk chocolate layer. If the milk chocolate layer (and pan) are cold, the white chocolate will harden nearly on contact. It will be difficult to spread the white chocolate on top and the sprinkles & M&M’s won’t stick on the bark very nicely. Tips, Continued For best results, use good-quality chocolate chips. The bark isn’t super tasty (or pretty) with cheaper chocolate. Microwave the chocolate chips in sturdy, heat–safe bowls instead of using plastic or melamine. To avoid burned chocolate chips, microwave the chips for 30 seconds at a time, and stir them for at least 20-25 seconds between each microwave burst. Remember, the chocolate is still melting even after it has been removed from the microwave. White chocolate hardens very quickly so work fast when adding on the M&M’s and sprinkles. The minute you’ve got the white chocolate smoothed on top, add the toppings and press them gently in to be sure they stay in place. Store in the fridge. Especially on a hot summer day (likely when you’d make this bark!), it will melt quickly. I like keeping it in the fridge until the last minute before serving. It melts quickly in a warm environment, so I don’t recommend bringing this to an outdoor potluck or party. Serving this 4th of July Bark Once the chocolate has hardened, it’s time to break it up or cut pieces of the bark. Here’s a great video tutorial for cutting uniform triangles if you prefer a fancier appearance. I like going “rustic” and breaking the bark by hand or using a sharp knife to cut it into random shapes and sizes. If using a knife, transfer the bark to a cutting board and use a very sharp chef’s knife to make decisive cuts. I like placing a kitchen towel on top of the knife to get leverage as I push down to make a cut. More quick and easy, no-baking-required treats: Puppy Chow peanut butter, chocolate snack mix Oreo Balls dipped in melted chocolate White Chocolate Chex Mix with M&M’s No-Bake Energy Bites Fruit Dip only four ingredients! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. 4th of July Bark Recipe 5 from 5 votes - Review this recipe This 4th of July Bark Recipe is the perfect patriotic treat! This dessert is so tasty and with only four ingredients and no baking required, what's not to love?! SAVE TO RECIPE BOX Print Recipe 4th of July Bark Recipe 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This 4th of July Bark Recipe is the perfect patriotic treat! This dessert is so tasty and with only four ingredients and no baking required, what's not to love?! Course Dessert, Snack Cuisine American, Vegetarian Keyword 4th of July Bark Recipe Prep Time 15 minutes minutes Time for chocolate to set 3 hours hours Total Time 3 hours hours 15 minutes minutes Servings 12 Chelsea Lords Calories 297kcal Author Chelsea Lords Cost $7.12 Ingredients▢ 2 cups high-quality milk chocolate chips Note 1▢ 2 cups high-quality white chocolate chips▢ 3/4 cup red, white, and blue M&M's▢ 3 tablespoons red, white, and blue sprinkles, optionalUS - Metric USMetric InstructionsPREP: Line a 9-x-13-inch baking pan (or similar sized baking sheet) with parchment paper and set aside.MILK CHOCOLATE: Melt milk chocolate chips in 30-second intervals, stirring between each burst for 15-20 seconds, until the chocolate is smooth and melted. Melt in small bursts and stir very frequently to avoid burned chocolate -- it's still melting even outside of the microwave. Use a spatula to transfer chocolate from the bowl to the prepared baking sheet. SPREAD CHOCOLATE: With a spatula, spread the chocolate into an even and smooth layer. Set aside at room temperature and let it set. Do not put it in the fridge because a cold chocolate layer will make the white chocolate harden too quickly. WHITE CHOCOLATE: Melt the white chocolate chips in 30-second intervals, stirring between each microwave burst for 15-20 seconds, until the chocolate is smooth. Pour the white chocolate as evenly as possible on top of the set chocolate layer and, working quickly, gently spread the melted white chocolate on top of the chocolate layer. I like to do this with a spatula or by using the back of a spoon. If the two chocolates begin swirling together, swap out for a new spoon to keep the colors separate. Immediately top the smoothed white chocolate with the M&M's and sprinkles. Gently press these additions onto the chocolate so they stick. CHILL: Chill for 30 minutes or until firmly set. Use the parchment paper to lift the bark off the tray or out of the pan and onto a cutting board. Coarsely chop with a very sharp knife using quick, decisive cuts (place a kitchen towel on top of the knife to get more leverage without hurting your palm). If the bark is getting melty or soft, return to the fridge to firm up a bit. (We love it best straight from the fridge!) Video Recipe NotesNote 1: Chocolate: You can use two kinds of chocolates here for a more interesting taste. I generally combine milk and dark chocolate, but use whatever two chocolates (or just one chocolate is great too) that you enjoy best! If you prefer less sweetness, use semi-sweet or dark chocolate chips instead of milk. My favorite chocolate chips to use are Ghirardelli® or Guittard®. Nutrition FactsServing: 1serving | Calories: 297kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 46mg | Potassium: 113mg | Fiber: 1g | Sugar: 35g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 96mg | 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.
4th of July Snack Mix by Chelsea Lords Celebrate America with this tasty and festive 4th of July Snack Mix complete with white chocolate-coated cereal, pretzels, and candy! This easy snack mix will be the first thing to go at your summer parties! Check out our Holidays recipe collection for other festive recipes. 4th of July Snack Mix The 4th of July is a favorite time at our home. We usually do a big BBQ with this Burger recipe (or sometimes Teriyaki Burgers) and loads of side dishes and salads. Our “must-have” sides are Potato Salad, this Black Bean Corn Avocado salad, and of course this Mexican Street Corn Pasta Salad. And with a big summer spread like that, there’s always got to be a few desserts and snacks. This 4th of July Snack Mix is the perfect addition to the spread — it’s festive, sweet, and crunchy! Plus, it whips together quickly and there is no baking needed. Festive Snack Mix Add-ins Red, White, & Blue M&M’s®: During the summer, a lot of stores sell this blend in the holiday or seasonal area of the store. You can also find it online. In a pinch, grab regular M&M’s and just pull out the blues and reds. (Visually, the white chocolate coating will add in that missing white color.) Sprinkles: This is totally optional but sprinkles add extra visual appeal and they’re so much fun! I love using star sprinkles or red, white, and blue jimmies. QUICK TIP Use leftover red, white, & blue M&M’s in this Patriotic Flag Bark or 4th of July Popcorn! 4th of July Snack Mix Tips Use an extra-large sheet pan (15×21 inches) or two large sheet pans. Allow plenty of time for the mix to set up. The coated cereal takes about an hour to fully harden and the cereal to become firm. Using high-quality white chocolate will always result in a better melt and a richer taste. My favorites are Ghirardelli® and Guittard®. To avoid burned white chocolate, microwave the chocolate for 30 seconds at a time, and stir it for at least 20-25 seconds in between each microwave burst. Keep in mind that chocolate is still melting even after it has been removed from the microwave. Work quickly! White chocolate hardens fast, so toss everything with the melted chocolate and work quickly. You’ll also want to add sprinkles right after drizzling on the white chocolate so they’ll stick. QUICK TIP If you prefer, you can melt the white chocolate chips using the double-boiler method. STORAGE 4th of July Snack Mix Storing Tips Store 4th of July Snack Mix in an airtight container at room temperature for up to a week. We like this snack mix best within 3-4 days. You can freeze any leftovers in an airtight container or bag for up to 3 months; thaw at room temperature. More “No-Bake” Summer Treats No-Bake Granola Bars with a chocolate drizzle Ice Cream Sandwich Cake only four ingredients Strawberry Cheesecake Ice Cream Cake with a graham cracker crust Ice Cream Pie only three ingredients No-Bake Brownie Bites coated in chocolate FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. 4th of July Snack Mix 5 from 2 votes - Review this recipe Celebrate America with this tasty and festive 4th of July Snack Mix complete with white chocolate-coated cereal, pretzels, and candy! This easy snack mix will be the first thing to go at your summer parties! SAVE TO RECIPE BOX Print Recipe 4th of July Snack Mix 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Celebrate America with this tasty and festive 4th of July Snack Mix complete with white chocolate-coated cereal, pretzels, and candy! This easy snack mix will be the first thing to go at your summer parties! Course Dessert, Snack, Vegetarian Cuisine American Keyword 4th of July Snack Mix Prep Time 15 minutes minutes Chilling Time 20 minutes minutes Total Time 35 minutes minutes Servings 10 servings Chelsea Lords Calories 452kcal Author Chelsea Lords Cost $8.12 Ingredients▢ 2 cups corn or rice Chex cereal▢ 1 cup miniature pretzel twists or mini pretzel rods, broken in half▢ 2 cups Cap'n Crunch cereal (without berries)▢ 2 cups Honey-Nut Cheerios▢ 1 cup Red, White, & Blue M&M's (or regular M&M's) (Note 1)▢ 1 and 1/2 bags (16 oz. total) white chocolate chips (2-3/4 cups)▢ 1 and 1/2 teaspoons vegetable or canola oil (or shortening)▢ Optional: 2 tablespoons festive sprinkles, additional M&M's (Note 2)US - Metric USMetric InstructionsPREP: Line a large sheet pan with parchment paper and set aside.COMBINE: In a very large bowl combine the Chex, pretzels, Cap'n Crunch, Cheerios, and M&M's.MELT WHITE CHOCOLATE: In a medium-sized bowl, add the white chocolate chips and vegetable oil. Microwave for 30 seconds, stir, and microwave for another 25 seconds. Stir until melted and smooth. If needed, return to the microwave for a little longer in bursts of 10 seconds, stirring for 10 seconds in between each burst). MIX SNACK MIX: Pour the melted white chocolate over the snack mix, using a spatula to scrape all the melted chocolate into the mix. Working quickly, gently stir until cereal mix is well coated in the white chocolate and then transfer to the prepared baking sheet and spread into one even layer. OPTIONAL TOPPINGS: Immediately, press a few additional M&M's on top of the mix for more color (optional) and add sprinkles (optional). Add these optional toppings quickly before the white chocolate hardens, or they won't adhere.LET HARDEN: Allow to harden at room temperature or place in the fridge until firm, about 10-20 minutes. Break into pieces and serve. STORAGE: Store in an airtight container at room temperature for up to a week. We like this snack mix best within 3-4 days. You can freeze any leftovers in an airtight container or bag for up to 3 months; thaw at room temperature. Video Recipe NotesNote 1: During the summer, many stores sell Red, White, & Blue M&M's in the holiday or seasonal area of the store. You can also find this blend online. In a pinch, grab regular M&M's and just pull out the blues and reds. Visually, the white chocolate coating will add in that missing white color. Note 2: Adding sprinkles is totally optional, but adds extra visual appeal and it's fun! I love using star sprinkles or red, white, and blue jimmies. Nutritional information is for approximately 1/2 cup servings. Nutrition FactsServing: 1serving | Calories: 452kcal | Carbohydrates: 62.1g | Protein: 5.7g | Fat: 21g | Cholesterol: 12.7mg | Sodium: 210.1mg | Potassium: 86mg | Fiber: 2g | Sugar: 45.5g 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 Chickpeas by Chelsea Lords Perfectly spiced Mexican Chickpeas are roasted to perfection and drizzled in the best creamy cilantro-lime sauce! Serve ’em up in bowls or in lettuce wraps. Try some of our other favorite recipes with roasted chickpeas like these Vegetarian Gyros or Hummus Wraps. Mexican Chickpeas We can’t get enough of these delicious roasted Mexican-spiced chickpeas! They’re deeply savory, crisp on the outside and chewy inside, and totally addicting! We’ve made them so much recently that we have two different ways we like serving them — in a bowl with quinoa or in lettuce wraps! While it may seem like a dish without meat might not be as filling, chickpeas and quinoa are actually both amazing sources of plant-based protein, making them very satiating. Paired together with the good-for-you fats in an avocado, this is a very well-rounded meal with good amounts of protein, carbs, and good fats. Recipe Shortcuts/Make Ahead These Mexican Chickpeas are a meal aimed at being simple with a quick prep time. We’ve got a few shortcuts to ensure a fast prep and quick assembly. Pre-cooked quinoa. If you buy a packet (or two, if you’d like to stretch this to feed more people) of the pre-cooked quinoa, you’ll be amazed how quickly this comes together and how satiating it is. Quinoa is loaded with protein making it a very filling addition to these bowls. Here’s what we use — it takes just 90 seconds in the microwave (or a few minutes on the stovetop). Sauce make-ahead. Not really a shortcut, per se, but the sauce does great being made ahead of time. With a sauce already made, dinner comes together that much quicker! Plus, the sauce gets even tastier as it chills, and flavors meld in the fridge. Taco seasoning. I’m partial to the homemade seasoning blend on these Mexican Chickpeas, but in a pinch, a packet of taco seasoning will do the job. Or, even better, make your own seasoning packets ahead of time — more on this below. Seasoning blend make-ahead. While it does take a few minutes to assemble and measure out the seasoning blend used in this recipe, it is so much better than anything you can find in a store. But I get it– those packets are easy and convenient! And that’s why I’ve started making my own packets. When I make this recipe, I’ll typically make 5 or 6 more batches of the seasoning. Since all the spices are out and I’m measuring anyways, it takes just a few extra minutes. Measure out the spices, put them in labeled individual snack-size bags, and store those packets with your spices. Next time you’re craving Mexican Chickpeas–or any other Mexican-themed dish– they’ll be ready to go. Use the seasoning packets in these Turkey Tacos, Taco-Stuffed Sweet Potatoes, or these Loaded Taco Fries. Cooking the Mexican Chickpeas (Two Different Ways) For these Mexican Chickpeas, we tested the process of roasting the chickpeas both in the oven and air fryer. While they turn out similarly, the air frier chickpeas make the prep on this recipe so fast. They roast quicker and you don’t have to wait for the oven to preheat. I’m sharing a quick rundown of both methods for cooking chickpeas. If you do have an air fryer, you’ve got to try chickpeas in it! (By the way, here’s the exact Air Fryer I use and love). To make the chickpeas in the oven: Toss chickpeas, olive oil, and seasonings on a greased tray until well coated; spread the chickpeas out in an even layer on the tray. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. (We like them best at 20 minutes.) Roast until they’re crisp, but not hard. To make the chickpeas in an air fryer: Heat the air fryer to 390 degrees F. Toss chickpeas, olive oil, and seasonings in a bowl until well coated. Add all the chickpeas to the air fryer basket and cook for 10-13 minutes (We like them best at 11 minutes.) or until crisp, but not hard. Shake the air basket at the halfway point to ensure even frying. Mexican Chickpeas Tips Thoroughly dry the chickpeas before adding to the air fryer or oven roasting. Spices won’t adhere well to wet chickpeas, and they’ll end up steaming more than roasting/frying with excess liquid. Use an extra-large sheet pan. The bigger the sheet pan, the more the chickpeas can space out, and the better they’ll roast. We use and recommend a 15×21-inch tray — see “quick tip” below! Add chickpeas in one even layer. If the chickpeas are overlapping or crowded in the air fryer basket (or sheet pan in the oven), they won’t get that nice browning and crisp exterior. Browning = flavor! Enjoy! Roasted chickpeas are best eaten right after they’ve roasted. They tend to get soft and change texture the longer they sit out. The cilantro-lime sauce that tops the Mexican Chickpeas relies on a fair amount of lime juice and zest. If you cook with citrus a lot, having a good citrus juicer and microplane becomes invaluable! QUICK TIP We LOVE this 15×21 inch sheet pan – it gives the chickpeas so much room to get nice and evenly roasted. Also, note that cook time changes quite a bit (it’s much longer) when the chickpeas are overlapping or don’t have enough space. They also roast unevenly — some become overly crispy while others never develop the crisp exterior. QUICK TIP These Mexican Chickpeas are mild–especially when topped with the cooling cilantro-lime sauce! To add more spice, add 1/4 teaspoon cayenne pepper to the seasoning blend or add some thinly sliced jalapeños to top the bowls. More vegetarian recipes Kidney Bean Bowls with a cilantro-cashew sauce Vegetarian Sushi Bowls with a Sriracha-mayo sauce Vegetable Masala with sweet peas Butter Chickpeas vegetarian version of popular butter chicken Vegetarian Tacos with black beans and sweet potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Chickpeas 5 from 7 votes - Review this recipe Perfectly spiced Mexican Chickpeas roasted to perfection and drizzled in the best creamy cilantro-lime sauce! Serve these chickpeas in bowls or in lettuce wraps. SAVE TO RECIPE BOX Print Recipe Mexican Chickpeas 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Perfectly spiced Mexican Chickpeas roasted to perfection and drizzled in the best creamy cilantro-lime sauce! Serve these chickpeas in bowls or in lettuce wraps. Course Dinner, Main Course, Vegetarian Cuisine Healthy, Vegetarian Keyword mexican chickpeas Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 4 - servings -- See Note 1 Chelsea Lords Calories 385kcal Author Chelsea Lords Cost $7.58 IngredientsChickpeas▢ 2 cans (15.5 oz. EACH) chickpeas (also called garbanzo beans), drained, rinsed, and dried▢ 3 tablespoons extra virgin olive oil▢ 1 tablespoon ground chili powder Note 2▢ 1 teaspoon EACH: ground cumin, paprika▢ 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano▢ Fine sea salt and pepperSauce▢ 3 tablespoons fresh lime juice + 1/2 teaspoon zest (~2 limes)▢ 1 clove garlic▢ 1/2 cup lightly packed cilantro (leaves and stems)▢ 1/2 tablespoon chopped jalapeño, seeds & ribs removed▢ 1/3 cup sour cream (fat-free/lite works great)▢ 2 tablespoons extra virgin olive oil▢ 1/2 tablespoon honeyFor serving▢ 1-1/2 cups cooked quinoa (or 1 packet (8 oz) pre-cooked quinoa) Note 4▢ 1 large, ripe Hass avocado, If making lettuce wraps you'll need 1 head Boston lettuce▢ Optional: fresh limes, fresh cilantroUS - Metric USMetric InstructionsPREP: Preheat oven to 400 degrees F (200 C). Drain and rinse chickpeas and then thoroughly dry in a salad spinner or with paper/kitchen towels. (Wet chickpeas won't roast as nicely.) SAUCE: Start with the sauce so it can have time to chill. Add all the sauce ingredients to a small blender jar or food processor. Season to taste with salt and pepper. (I add 1/4 teaspoon of each -- use less if using table salt.) Blend until completely smooth. Taste and adjust as needed. Transfer to a Mason jar and place in the fridge until ready to use. CHICKPEAS: Add chickpeas to an extra-large sheet pan. (I use a 15x21-inch pan) Drizzle on oil, all the seasonings, salt, and pepper to taste. (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper.) With your hands, toss everything until well coated (there are a lot of spices -- this is intended); spread the chickpeas out in an even layer (not overlapping) on the tray. Roast for 18-22 minutes, shaking the tray at the halfway mark. (We like them best at 20 minutes.) Roast until they're crisp, but not hard. Remove and set aside. (See Note 3 for Air Frying Directions) QUINOA: While the chickpeas are roasting, prepare the quinoa according to package directions. (See Note 4.)SERVING OPTION #1: CHICKPEA QUINOA BOWL: Divide quinoa evenly among 2-4 bowls (2 bowls for large portions; 4 for smaller). Top each bowl with even amounts of the cooked or air-fried chickpeas. Thinly slice or chop an avocado and add equal amounts to each bowl. Drizzle bowls generously (or to taste) with the sauce. (You may not use all the sauce; keep leftovers in the fridge for up to a week.) Serve with lime wedges on the side and add a squeeze of lime before eating. Garnish with fresh cilantro if desired. SERVING OPTION #2: CHICKPEA QUINOA LETTUCE WRAPS: Wash and completely dry lettuce -- if it's wet these won't be nearly as tasty! Set out dried lettuce leaves and spoon even amounts of quinoa, then chickpeas, and finally avocado slices in the lettuce pieces. Drizzle lettuce wraps generously (or to taste) with the sauce. Serve with lime wedges on the side and add a squeeze of lime before eating. Garnish with fresh cilantro if desired. Roll up and enjoy immediately. Recipe NotesNote 1: This recipe as written makes 2 very large "power bowls" type meals -- great for hungry adults. This recipe also feeds my husband and me, plus our 2 little boys. (They eat pretty small portions!) If you'd like to stretch the chickpeas a little more, I'd recommend buying 2 packets of quinoa. This recipe scales up nicely. Note 2: Chili: Not to be confused with chilli powder which is very hot. We're using American chili powder (I use McCormick which is very mild). Note 3: Air fryer: To make the chickpeas in the air fryer: Heat the air fryer to 390 degrees F. Toss chickpeas, olive oil, and seasonings in a bowl until well coated. Put the chickpeas in the air fryer basket in one even layer (if they're overlapping, they won't fry as nicely -- fry in batches if needed) and cook for 10-14 minutes (we like them best at 11 minutes) or until crisp, but not hard. Shake the air basket at the halfway point to ensure even frying. Note 4: Quinoa: Since we're already making chickpeas and a sauce, take a shortcut with the quinoa! Here's what we use -- it takes just 90 seconds in the microwave or a few minutes on the stovetop. Grab 2 packets if you'd like the chickpeas to stretch further. Alternatively, prepare quinoa -- here's a guide for how to cook quinoa. Nutrition information is for the chickpeas only. The sauce contains 86 calories per serving. Nutrition FactsServing: 1serving | Calories: 385kcal | Carbohydrates: 35g | Protein: 12.5g | Fat: 24.6g | Cholesterol: 6.7mg | Sodium: 637.5mg | Fiber: 10g | Sugar: 2.5g 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.
