Peach Salad by Chelsea Lords This Peach Salad is the ultimate summer salad — ripe, juicy peaches with tender avocados, creamy goat cheese, and crisp honey-almonds. Drizzle on the best balsamic vinaigrette and dig in! Try some of our other favorite summer salads like this Fruit Salad Recipe (with peaches), this Cucumber Feta Salad, or this quick Corn Salad with avocado. Looking for a grilled peach salad? Check out our post for how to make grilled peaches and add a grilled peach in this recipe. A Simple Peach Salad While there are quite possibly a few dozen ingredients you could throw into a summery salad, we’re keeping it simple with four salad additions and a quick balsamic vinaigrette. We’ll let the stellar summer produce do the talking and, I think you’ll agree, simple is best here! This salad is sweet with a nice savoriness, it’s creamy, and it’s so fresh and light tasting. With perfectly ripe peach and avocado, this salad feels more like a treat than an obligatory task to “get in your greens.” Peach Salad Ingredients sliced and candied or roasted almonds (I use a bag of store-bought honey roasted almonds ripe avocado (chopped or sliced) ripe peach (chopped or sliced) goat cheese (or feta, burrata, or mini mozzarella pearls) QUICK TIP Fully ripe avocados are game changers for this salad. A ripe avocado adds an incredible creamy texture and a 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 salad! Peach Salad Dressing The dressing whips together so quickly–it’s so worth it to make it from scratch — you know exactly what’s in it and the flavor is top-notch! Balsamic vinegar. The better your balsamic vinegar, the better the flavor of the dressing will be. Dijon mustard. Make sure to use Dijon, not yellow mustard. Olive oil. We recommend extra virgin olive oil for this recipe. Red wine vinegar. Instead of relying solely on balsamic vinegar, we add this vinegar which keeps the dressing punchy, but not as intensely flavored. It adds a nice, almost imperceptible rounding-out flavor! Honey. Since the two kinds of vinegar offer a fair amount of tang, we like balancing that out with some honey. Salt and pepper. Add to taste preference, remembering that an extra pinch can be the difference between a good and a stellar dressing! QUICK TIP To control how sweet this Fresh Peach Salad is, adjust the honey in the dressing. For a sweeter dressing, add additional honey, slowly, and to taste. For a tangier dressing, reduce the honey. How To Cut Peaches For Fruit Salad To cut a peach, run a knife around the natural seam of the peach from end to end and then twist the peach to open. Remove the pit by scooping it out with a spoon or pinching the pit with two fingers and pulling it out. If the peaches aren’t ripe enough to twist in half, cut around the pit the best that you can then thinly slice (or chop) the peaches for this salad. QUICK TIP How do you know if your peaches are ripe? Give the peach a firm yet gentle squeeze. If there is a little bit of give, the peach is likely ripe or close to it. Next you want to check the color. The perfect ripe peach will be deep golden/yellow, not pale. Lastly, look for the texture of the peach. A ripe peach will have shriveled skin around the stem. The wrinkles are a great sign of a ripe peach. Don’t forget to use your nose, as well: a ripe peach will smell very peachy. The riper the peaches, the better the salad will taste! VARIATIONS Make This Salad Your Own! Peach Salad Burrata: Leave out the goat cheese and replace with burrata (I’d also add in some prosciutto here!) Or make a Peach Salad with Mozzarella using mini mozzarella pearls and prosciutto. Swap out the nuts: Replace the almonds with roasted and lightly salted pistachios (coarsely chopped). Put in some onion: Add in a thinly sliced red onion for some more tang. Peach Salad With Feta: If you aren’t a fan of goat cheese, use feta instead. Peach Salad Vegan: To remove animal products, replace the honey with agave or pure maple syrup and leave out the cheese (or use a vegan alternative). STORAGE Dress Only What You’re Going To Eat Promptly! Once dressed, this Summer Peach 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 greens.) If you aren’t planning to eat the entire salad in 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 lettuce, cheese, and avocado deteriorate significantly. More Salad Recipes: Beet Goat Cheese Walnut Salad with a light honey-Dijon vinaigrette Quinoa Salad with a lemon vinaigrette Nourish Bowls with the best hot honey mustard sauce Applebee’s Chicken Salad with a sweet and creamy dressing Mango Salad with a cinnamon-yogurt dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peach Salad 5 from 1 vote - Review this recipe This Peach Salad is the ultimate summer salad -- ripe, juicy peaches with tender avocados, creamy cheese, and crisp honey almonds. Drizzle on the best balsamic vinaigrette and dig in! SAVE TO RECIPE BOX Print Recipe Peach Salad 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Peach Salad is the ultimate summer salad -- ripe, juicy peaches with tender avocados, creamy cheese, and crisp honey almonds. Drizzle on the best balsamic vinaigrette and dig in! Course Salad, Side Dish Cuisine American, Healthy, Vegetarian Keyword fresh peach salad, Peach Salad Prep Time 20 minutes Total Time 20 minutes Servings 4 servings Calories 284kcal Cost $8.92 Ingredients5 cups baby spinach and arugula mix (or mixed greens)1 large ripe yellow peach1 medium ripe avocado1/3 cup honey-roasted almonds1/3 cup goat cheese (or feta)Dressing1 tablespoon balsamic vinegar1/2 tablespoon red wine vinegar1/2 tablespoon Dijon mustard1/2 tablespoon honey2 tablespoons extra-virgin olive oilFine sea salt & pepper InstructionsDRESSING: In a wide-mouth jar with a lid, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/8 teaspoon fine sea salt and 1/16 teaspoon pepper. Briskly shake to combine and emulsify. (Don't have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn't sticking to the bottom -- whisk it into the mixture if it is. Taste and adjust the flavor to personal preference. Store in the fridge until ready to use. SALAD: Set out mixed greens on individual plates or in a large bowl/platter. Remove pit from peach and thinly slice or dice. Add to greens. Remove peel and pit from avocado and thinly slice or dice. Add to greens. Toss gently (read Note 2 first) with about 3/4 of the dressing (shake dressing again before drizzling on). Then add the almonds and goat (or feta) on top and drizzle with the remaining dressing. Enjoy promptly. Recipe NotesNote 1: Almonds: We love using a bag of honey-roasted almonds (so good, no work on your end!). These almonds are typically found near salad toppings (like croutons) in the store. If you have raw sliced almonds, I'd recommend toasting them or candying them before adding to this salad. To toast the almonds: Add the sliced almonds in a single layer to a completely dry skillet (don't add any oil) on medium-high heat. Stir the almonds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good-- but watch carefully to prevent burning. To candy almonds: Check out the directions in this Strawberry Poppy Seed Salad. Note 2: Storage: Once dressed, this salad doesn’t sit very well with the dressing, cheese, and avocado mixed into it. (The avocado browns & the dressing wilts the greens.) If you aren’t planning to eat the entire salad in 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 greens, cheese, and avocado deteriorate significantly. Salad will not freeze/thaw well. Nutrition FactsServing: 1serving | Calories: 284kcal | Carbohydrates: 15.9g | Protein: 6.5g | Fat: 23.6g | Cholesterol: 3.5mg | Sodium: 118.7mg | Fiber: 6.9g | Sugar: 7.3g 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.
Fruit Dip by Chelsea Lords Only four ingredients go into this creamy, dreamy Fruit Dip! It’s the perfect smooth, tangy, sweet accompaniment for fresh fruit! We love this dip when entertaining or when we’re looking for a fun and slightly healthier (because fruit) treat. Some of our other favorite dessert dips include this chocolate fruit dip or this chocolate fondue! With only four ingredients and a few minutes to whip this dip together, you can’t go wrong! So, what exactly is it made of? Fruit Dip Ingredients Cream cheese: Use full-fat and high-quality brands for the best results. We love Philadelphia® brand (not sponsored). Marshmallow fluff: Again, the best quality brand delivers the best results. We love Kraft® jet-puffed (not sponsored). Lime juice: Just a tiny bit to help with the dip’s smoothness and give a nice touch of flavor. Coconut extract: Again, just a tiny bit for a touch of flavor. This ingredient is optional! Alternatively, you can use orange extract instead. And now that we’ve talked a little bit about ingredients let’s talk process. Spoiler alert: it’s easy! How to Make Cream Cheese Fruit Dip Start by softening the cream cheese: This is crucial to your fruit dip! Softened cream cheese is easier to work with, blends better, and will avoid unpleasant lumps that occur when the cream cheese is too cold. How to soften cream cheese: Remove the cardboard box and inner foil wrapper from the cream cheese—place in a microwave-safe bowl or plate and microwave for 15 seconds. Flip the block of cream cheese over and microwave for another 10-15 seconds or until softened. (Time will vary depending on your microwave; just remember you want it softened– not melted.) With the softened cream cheese, you can now beat it in a large bowl until completely smooth (and bump-free). Add in the marshmallow fluff. Beat the fluff and cream cheese together until fully incorporated. Add the flavorings: Some lime juice and coconut extract take it from great to perfect! QUICK TIP Marshmallow fluff is sticky and gooey–that’s why we love it! But getting it out of the jar is a challenge. Run your spoon under hot water, dry, and scoop out the fluff. It will come out much easier this way! Grab a few toothpicks, the fruit, and set them out with this Fruit Dip. Guests are going to go crazy for it! What to dip in Fruit Dip Fresh fruit, of course! Our favorites: green and/or red grapes, blackberries, blueberries, strawberries, raspberries, pineapple chunks, kiwi, and bananas. Other treats: cubed pound cake (store-bought or homemade), cubed Rice Krispie Treats (just leave off the white chocolate and sprinkles), brownie bites, large marshmallows, pretzels, graham crackers. Tips for this dip Thoroughly dry the fruit: Any liquid amount means the fruit dip won’t stick to the fruit. Make sure you allow plenty of time for the fruit to completely dry after washing it. Let it sit: This fruit is at its flavorful after being chilled. I like to have it chilled for at least an hour before serving. Play around with the flavors: Not sure about lime and coconut? Try freshly squeezed clementine or orange juice with vanilla extract, fresh lemon juice with lemon extract, or try fresh lime juice with orange extract. Use full-fat products to ensure a thick (not watery) dip. Variation ideas Over the years, I’ve tried so many different variations of Fruit Dip, and this cream cheese fruit dip recipe is the one I always come back to. It’s our favorite! That said, below are some other ideas. And if you have a fun twist, I’d love to hear about it in the comment section! Yogurt Fruit Dip: Fold in yogurt and thawed whipped topping instead of the fluff and cream cheese. Strawberry Fruit Dip: Use strawberry cream cheese instead of plain cream cheese. (This isn’t my personal favorite, but if you love strawberry cream cheese, chances are you’ll love this twist!) Make it colored: Add a few drops of food coloring to match the different events or holidays where you might be serving this. Healthy Fruit Dip: This version uses maple syrup and Greek yogurt. Fruit Dip with cream cheese and whipped topping: Make as directed below and then fold in one 8-ounce container of regular whipped topping (thawed). Chocolate Fruit Dip: Check out this recipe! Fruit Dip for apples: This dip works great for apples; simply leave out the coconut extract and lime juice and replace those with vanilla extract and 1/4 teaspoon ground cinnamon. Fruit Dip FAQs1How long does Fruit Dip last?This dip will last up to 7 days, covered tightly in the fridge. If it starts to separate, just give it a quick stir to re-incorporate all the ingredients. 2Can I make Fruit Dip in advance?Yes! Prepare this dip whenever you have an extra minute and store it in the fridge for up to a week. If you are making it ahead of time, don’t add the lime juice until before serving. 3Can I freeze Fruit Dip?Yes! You can freeze this dip in a freezer-safe container for up to 1 month and thaw it overnight in the fridge. Whisk together to re-incorporate all the ingredients. While this does freeze well, I don’t think it’s as good as when it’s first made fresh. More delicious desserts Rice Krispie Treats (or Fruity Pebbles Rice Krispie Treats) Scotcheroos chocolate butterscotch bars Lemon Bars with a shortbread crust Vanilla Cheesecake Bars with a graham cracker crust Snickerdoodle Cookies soft and chewy cookies! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Fruit Dip 5 from 2 votes - Review this recipe Only four ingredients go into this creamy, dreamy Fruit Dip! It's the perfect smooth, tangy, sweet accompaniment for fresh fruit! SAVE TO RECIPE BOX Print Recipe Fruit Dip 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Only four ingredients go into this creamy, dreamy Fruit Dip! It's the perfect smooth, tangy, sweet accompaniment for fresh fruit! Course Dessert, Side Dish, Snack Cuisine American Keyword fruit dip Prep Time 10 minutes Chilling Time 1 hour Total Time 10 minutes Servings 8 servings (with fruit) Calories 107kcal Author Chelsea Ingredients1 package (8 ounces) full-fat cream cheese (good quality such as Philadelphia)1 container (7 ounces) marshmallow fluff (good quality such as Kraft)2 tablespoons freshly squeezed lime juice1/8 teaspoon coconut extract, optional (Note 1) InstructionsSOFTEN CREAM CHEESE: Remove the cardboard box and inner foil wrapper from the block of cream cheese. Place in a microwave-safe bowl or plate and microwave for 15 seconds. Flip the block of cream cheese over and microwave for another 10-15 seconds or until softened. Time will vary depending on your microwave; just remember you want it softened-- not melted.Place softened cream cheese in a large bowl and beat with a hand mixer until smooth and no lumps remain. Use a HOT spoon (run a spoon under hot water, dry it off) to pull out the marshmallow fluff. Add fluff to the bowl along with the lime juice and coconut extract. Beat until smooth and creamy.Cover and refrigerate until thoroughly chilled. (I like to give it about 60 minutes.) Serve with your favorite fruit or other snacks to dip in. (See blog post for suggestions.) For fruit, make sure it is 100% dry before serving it with the dip-- otherwise, the dip slides right off! Recipe NotesNote 1: Feel free to increase the amount of coconut extract to personal preference. The flavors intensify as they sit. You can also use a different extract such as orange or lemon. Nutrition FactsCalories: 107kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 199mg | Potassium: 79mg | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 100mg | 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.
Corn And Sausage Pasta by Chelsea Lords Vibrant Corn and Sausage Pasta packs your plate with smoked sausage, crisp corn, saucy tomatoes, and tender spaghetti! Try some of our other favorite corn-filled pasta dishes like this Vegetable Pasta, Healthy Pasta Bake, or this simple Corn Pasta. Corn And Sausage Pasta This saucy pasta with corn and tomatoes is a summer dream! It’s rich and indulgent tasting, while still remaining light and fresh. Perfect for those summer days when you’re craving more than a salad, but don’t want something too heavy. To keep this dish on the lighter side, we use smoked turkey sausage along with incorporating a myriad of veggies. While there is some cream in the dish, overall it’s fairly minimal. Instead, we use tomatoes to form the bulk of the creamy sauce. QUICK TIP Love corn and sausage recipes? You’ve got to try this Smoked Sausage, Potatoes, and Corn that is prepared in one skillet! Two other favorites combining sausage and corn: Shrimp and Sausage Recipe and Sausage and Rice. Corn And Sausage Pasta Ingredients There are a few key ingredients in this Corn and Sausage Pasta worth going into detail on: We recommend using a fully cooked smoked sausage for this recipe. We love using smoked turkey sausage (to keep this dish on the lighter side). You could also use chicken sausage for another light option. If you’d rather use ground sausage, brown it first, then pull it out and set aside (on a paper-towel-lined plate) while preparing the rest of the dish. Add the cooked sausage back in with the cooked pasta. Cherry tomatoes. We love the sweetness and juiciness of cherry tomatoes — they add so much to this dish (serious bonus points for garden-fresh cherry tomatoes!). For especially large cherry tomatoes, quarter them. Otherwise, cutting these tomatoes in half yields the perfect size. Ingredients Continued Spinach: We recommend giving the spinach a coarse chop. While the spinach doesn’t have to be chopped, it does integrate better when chopped in this recipe. Parmesan cheese: For the perfect melt and to ensure the measurement is accurate (so the dish isn’t too salty), use a block of Parmesan cheese and grate it on the small holes of your cheese grater. Measure and add! Basil. While optional, the basil at the end adds an immense flavor and freshness to this dish. Corn. We tested Corn and Sausage Pasta with both frozen and fresh sweet corn — either works great. The cream sauce is a bit thinner with the frozen corn because of the evaporated liquid. For fresh corn, you can boil or grill it before cutting off the kernels if preferred. We like the corn to retain more crispness, so we just cut it off and add it in! How To Make Corn And Sausage Pasta Here are our top tips for this recipe: Salt the pasta water: Make sure the pasta is well salted as it cooks, since salting the water is the only chance you have to season the actual pasta. Add the salt when the water is boiling and then wait until the water returns to a full boil before adding in the spaghetti pasta. (Read more on how to properly salt your pasta water here.) Emulsify: The final step of vigorously tossing the cream sauce, hot pasta, and reserved pasta water is one of the secrets to Italian pasta. It’s called emulsifying and that’s how you get a luxuriously smooth and incredibly flavorful sauce. Increase the sauce as desired: Sometimes the pasta absorbs more sauce or you just want an extra saucy meal, so don’t be afraid to add in a few splashes of the reserved pasta water until the sauce is exactly how you like it! It’s easy to go on autopilot and dump in the whole package of spaghetti, but this Corn and Sausage Pasta is perfect with 8 ounces (there won’t be enough sauce to cover 16 ounces). Many packages contain 16 ounces, so save the other half to make this dish again some other time! STORAGE Corn and Sausage Pasta Storage This recipe is best enjoyed the minute the sauce is emulsified. In fact, this is when all Italian-type pasta dishes taste their best! You can certainly store leftovers, but you’ll likely need to add some more heavy cream to loosen the sauce again as you reheat the pasta. Leftover pasta will be softer, but still plenty flavorful. Because of the pasta and dairy in this dish, it isn’t a great candidate for freezing and thawing. QUICK TIP Do you struggle to remember to pull out pasta water before draining the pasta? I know I do! Here’s a trick: Place the colander in the sink with a mug or heat-safe measuring cup in the center. When you go to drain the pasta, you’ll be reminded to pull out some water first! More Easy Pasta Recipes: Cheesy Sausage Pasta baked in one dish Butternut Squash Pasta with roasted butternut squash and bacon Taco Pasta Salad with a creamy chili-lime dressing Chicken Orzo with veggies Tuscan Chicken Pasta made in one pan FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Corn and Sausage Pasta 5 from 1 vote - Review this recipe Corn and Sausage Pasta packs in the flavor with smoked sausage, crisp corn, saucy tomatoes, and tender spaghetti! SAVE TO RECIPE BOX Print Recipe Corn and Sausage Pasta 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Corn and Sausage Pasta packs in the flavor with smoked sausage, crisp corn, saucy tomatoes, and tender spaghetti! Course Dinner, Main Course Cuisine American Keyword Corn and Sausage Pasta Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes Servings 4 -6 servings Ingredients1 tablespoon olive oil1 pkg (13 oz.) smoked sausage (Note 1)8 oz. spaghetti (Note 2)2 tablespoons butter1 container (10.5 oz.) cherry tomatoes (~2 cups)3/4 teaspoon dried thymeSalt & pepper2-1/2 teaspoons minced garlic2-1/2 cups frozen (or fresh) corn (Note 3)1/2 cup heavy whipping cream4 cups fresh spinach, coarsely chopped2/3 cup grated Parmesan, separated (Note 4)Optional, for serving: fresh basil, extra grated Parmesan, and a squeeze of lemon juiceUS - Metric USMetric InstructionsPREP: Slice sausage thinly into coins. Cut cherry tomatoes in half (or quarters if large). Chop spinach coarsely. If using fresh corn, shuck it and then cut off the cob. Bring a large pot of water to a boil.SAUSAGE: Heat a large cast-iron skillet/pot (big enough to hold all the pasta later) over medium-high heat. Add 1 tablespoon olive oil to the pan. Add coined sausage and cook, stirring occasionally, until browned, about 6-8 minutes. If there is an excess of grease (more than 2 tbsp), drain some off. To the center of the pan, add 2 tbsp. butter, 2-1/2 tsp. garlic, halved cherry tomatoes, and 2-1/2 cups corn. Season to taste with salt and pepper (I add 1/2 tsp of each, but add to preference). Add in 3/4 tsp. dried thyme. Sauté, stirring frequently, for 5-6 minutes or until tomatoes become saucy and excess liquid is mostly evaporated.PASTA: Once water is boiling, generously salt the water -- I add 2 tsp salt. (Heads-up: remember to save some pasta water--See Note 5.) Cook the pasta according to package instructions--minus 1 minute from what the package indicates. Drain.FINISHING: Back to the sauce: reduce heat to low and add 1/2 cup cream, and 1/3 cup Parmesan. Stir. Bring to a low simmer and simmer until thickened and cheese is melted, about 1-2 minutes. Next add 4 cups chopped spinach, drained cooked pasta, and a squeeze of lemon (if using). Switch to tongs. Tossing constantly, gradually add in the last 1/3 cup Parmesan, a tablespoon at a time until pasta and sauce are nicely emulsified (Note 6). Add an extra splash of cream or reserved pasta water, if needed, to thin the sauce. Toss until nice and creamy. Top individual plates with additional grated Parmesan and basil if desired. Enjoy! Recipe NotesNote 1: Sausage: We use a fully cooked smoked sausage for this recipe. We love using smoked turkey sausage (to keep this dish on the lighter side). You could also use chicken sausage for a lighter option. If you'd rather use ground sausage, brown it first, then pull it out and set aside (on a paper-towel-lined plate) while preparing the rest of the dish. Add the cooked sausage back in with the cooked pasta. Note 2: Spaghetti: Make sure to only use 8 ounces (this is half of a standard 1 pound/16 ounce package). The sauce won't coat the entire package well. Note 3: Corn: We tested this dish with both frozen and fresh sweet corn -- either works great. The cream sauce is a bit thinner with the frozen corn because of the evaporated liquid. For fresh corn, you can boil or grill it before cutting off the kernels if preferred. We like the corn to retain more crispness so we just cut it off the cob and add it in! Note 4: Parmesan cheese: Grab a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. (Parmesan from the can will be too salty and won't melt into the sauce nicely.) Note 5: Saving pasta water: We want to save some pasta water to thicken the sauce. Here's a trick to remember: set a large colander in the sink with a glass or ceramic mug in the center of the colander. When you drain pour off the pasta water, you'll see the mug and be reminded to fill it first. Note 6: Emulsifying: Toss until you get the sauce clings to the spaghetti instead of falling to the bottom of the pan. (The final step of tossing the cream sauce, hot pasta, and reserved pasta water is one of the secrets to good pasta dishes. It’s called emulsifying and that’s how you get a luxuriously smooth and incredibly flavorful sauce.) 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.
Black Bean Corn Avocado Salad by Chelsea Lords This Black Bean Corn Avocado Salad is fresh, vibrant, and so flavorful! Savory black beans, crisp corn, sweet bell pepper, and creamy avocados make up the base salad recipe with a show-stopping chili-lime vinaigrette. This salad is packed with protein, healthy fats, and lots of good-for-you ingredients. Try some of our other favorite bean salads next like this cowboy caviar, garbanzo bean salad, or this tuna-white bean salad. Black Bean Corn Avocado Salad This Black Bean Corn Avocado Salad is fresh and lively with a zippy tangy vinaigrette that everyone goes crazy for. It’s the perfect thing to bring to a Spring or Summer potluck — it’s a total crowd pleaser! One of the fun things about this salad is how multi-purpose it is. Later in this post I share more serving suggestions for how to serve this salad, but it’s nice that it can stand as a meal on it’s own or as a side dish or even as a salsa. Beyond using this salad as a salsa for chips we even like using it as a salsa to topped grilled chicken, grilled fish, or grilled flank steak — yum! This salad whips together quickly and is easy to make, plus it won’t heat up your kitchen — no oven required! Below I’ll share some tips and then more ideas for how to serve this black bean corn avocado salad. Enjoy! Black Bean Corn Avocado Salad Tips Fully ripe avocados are game changers for this salad. 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 salad! Make sure all of the ingredients are roughly the same size. Cut the veggies small so they integrate better with the beans. Plus, if you’re eating this as a dip, everything will fit better on a dipping chip! Don’t forget to taste before serving. Depending on the ripeness of veggies and actual ingredients used in the dressing, you may need additional seasoning. Taste the salad a few times before serving and add a touch more salt and/or pepper if the flavors seem at all flat. The flavors in this salad should sing! You may be surprised how much salt this salad needs, but with raw veggies and un-seasoned beans, it benefits greatly from generous seasonings. Add some spice (or take it away): As written I would not consider this salad spicy. If you’d like to add some heat, add a finely diced jalapeño and/or a bit more cayenne pepper. For no trace of spice, use sweet paprika and leave out the cayenne pepper. Black Bean Corn Avocado Salad Serving Suggestions As a side salad or appetizer With tortilla chips as a dip As a salad, spooned over romaine lettuce Serve in lettuce wraps Layer over cilantro–lime rice for a vegetarian entree, sprinkled with some crumbled queso fresco or cotija cheese Add in 1 to 1-1/2 cups cooked diced chicken or rock shrimp for additional protein. QUICK TIP Although this Black Bean Corn Avocado Salad is vegetarian, it’s actually still loaded with protein and fiber! One cup of cooked black beans contains roughly 15 grams of fiber and over 15 grams of protein. Let’s talk corn There are a few different options for preparing the corn for Black Bean Corn Avocado Salad. We actually prefer the corn cut right off the cob (raw or uncooked). It’s totally safe this way and has a slightly different taste and texture — a bit crunchier and surprisingly sweet. Be sure you are using sweet corn — the freshest you can find if enjoying it raw (for flavor purposes). If you aren’t sure about raw corn on the cob or prefer it cooked, here are some options: 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 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 fresh corn isn’t in season or you don’t have access to it, I’d 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 Black Bean Corn Avocado Salad. Salad Variation Ideas Replace the diced red pepper with diced tomatoes Use lemons in place of the limes in the dressing Add chicken: dice up some grilled chicken or a hot rotisserie chicken and toss in this salad Add in 1/3-1/2 cup diced red onion Sprinkle on some cheese: you can add some queso fresco or cotija cheese Black Bean Corn Avocado Salad Storage Without the avocado and dressing added, this Black Bean Corn Avocado Salad sits fairly well and will last 2-3 days refrigerated in an airtight container. Add dressing only to the portions that will be enjoyed immediately; for leftovers, store salad, avocado, and dressing separately. Or simply omit the avocado. QUICK TIP When making this black bean corn avocado salad, I recommend dicing the avocado last (and right before enjoying) to keep it as fresh as possible. Since avocados brown quickly, you don’t want to chop them too far in advance. You’ll also want to make sure you don’t dress or add avocado to any of the salad that you plan to save for leftovers. More Tasty Salad Recipes Chipotle Chicken Salad with a chipotle vinaigrette & black beans Thai Quinoa Salad with a peanut dressing Caprese Quinoa Salad with a balsamic vinaigrette Chickpea Salad Sandwich with fresh herbs Mango Salad with a cinnamon-yogurt dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Black Bean Corn Avocado Salad 5 from 4 votes - Review this recipe This Black Bean Corn Avocado Salad is fresh, vibrant, and so flavorful! Black beans, corn, bell pepper, and avocado makes up the base salad recipe with a show-stopping chili-lime vinaigrette. This salad is packed with protein, healthy fats, and lots of good-for-you ingredients. SAVE TO RECIPE BOX Print Recipe Black Bean Corn Avocado Salad 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Black Bean Corn Avocado Salad is fresh, vibrant, and so flavorful! Black beans, corn, bell pepper, and avocado makes up the base salad recipe with a show-stopping chili-lime vinaigrette. This salad is packed with protein, healthy fats, and lots of good-for-you ingredients. Course Salad Cuisine Mexican Keyword Black Bean Corn Avocado Salad Prep Time 30 minutes Total Time 30 minutes Servings 4 servings Calories 545kcal Author Chelsea Cost $6.52 IngredientsDressing1 tablespoon finely minced shallot1 teaspoon minced garlic2-3 large juicy limes (3/4 tsp zest; 3 tbsp juice)1/2 teaspoon dijon mustard1/4 cup + 2 tablespoons olive oil3/4 teaspoon EACH: ground cumin, paprika2 teaspoons honey1/16 teaspoon ground cayenne pepper, optionalFine sea salt & cracked pepperSalad2 cans (15.25 oz. EACH) black beans, drained & rinsed2 cups fresh corn cut off the cob (~3 ears)1 heaping cup diced red bell pepper (1 pepper)2 cups diced avocado (2 large Hass avocados)1/3 cup lightly packed, finely chopped cilantro (~1/2 bunch)Optional: chips for dipping!US - Metric USMetric InstructionsDRESSING: In a wide-mouth mason jar combine all the dressing ingredients. Season to taste with salt and pepper, I add 1 tsp fine sea salt and 1/4 tsp cracked pepper; add to preference. Put the lid on the jar and shake vigorously to combine. You may need to use a spoon to stir and make sure the honey is incorporating. Place in the fridge until ready to use, shaking once more before dressing the salad.SALAD: Throughly drain and rinse black beans. Dry with a paper towel (or in a salad spinner). Add to a large bowl. Add in the corn (See Note 1), diced red pepper, diced avocado, and cilantro. Toss gently and (Read Step 3 before adding dressing to the entire salad) drizzle on the dressing. Toss once more and then taste, add additional salt/pepper as needed -- the flavors should sing! Serve with chips for dipping if desired. Salad is best enjoyed the same day it is made -- within 3-4 hours of being made otherwise the avocado does start to brown and dressing breaks down ingredients.STORAGE: Without the avocado and dressing added, this Black Bean Corn Avocado Salad sits fairly well and will last 2-3 days refrigerated in an airtight container. Add dressing only to the portions that will be enjoyed immediately; for leftovers, store salad, avocado, and dressing separately. Or simply omit the avocado. Recipe NotesNote 1: There are a few different options for preparing the corn. We actually love the corn cut right off the cob (raw/uncooked). It's totally safe this way and has a slightly different taste and texture -- a bit crunchier and surprisingly sweet. Be sure you are using sweet corn -- the freshest you can find if enjoying it raw (for flavor purposes). If you aren't sure about raw corn on the cob or prefer it cooked, here are some options: Grill the corn on an outdoor grill until lightly charred all over. Grill the corn on an indoor grill pan until lightly charred all over. 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 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 fresh corn isn't in season or you don't have access to it, I'd 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 Black Bean Corn Avocado Salad. Nutrition FactsServing: 1serving | Calories: 545kcal | Carbohydrates: 70.6g | Protein: 17.5g | Fat: 26.3g | Sodium: 853mg | Fiber: 22.1g | Sugar: 12g 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 Rice Recipe by Chelsea Lords This Mexican Rice Recipe is deeply savory with a hint of spice and an insane amount of flavor! Good news: it couldn’t be easier to make! We throw everything (uncooked rice included) into a casserole dish and bake to fluffy rice perfection. This Mexican Rice pairs incredibly well with so many recipes — it’s a great side dish to your favorite Mexican meals or the perfect addition to burritos, tacos, burrito bowls, stuffed peppers, and more! A Great All-Purpose Mexican Rice Recipe This rice is going to be a new staple recipe in your home! It’s the perfect accompaniment to all your favorite Mexican dishes. Since creating this recipe, we’ve had a container of this rice near constantly in the fridge (and portioned out packets in the freezer in case we run out!). I am constantly scooping out this rice to serve on the side or throw it in a main course like a burrito or taco (more info on this below!). Since we use this rice so often, it’s important to me that it be quick and easy to prepare with minimal hands-on time. This recipe certainly checks all the boxes. Look at the quick overview below for how simple this recipe is to prepare! QUICK TIP This is not an authentic Mexican Rice recipe — in fact, we’re baking rice which isn’t traditional in any way — we’re going for ease here! That said, this recipe is inspired by Mexican flavors and the seasoned rice we enjoyed while traveling through Mexico earlier this year! How To Make Mexican Rice The full written recipe is included on the recipe card below, but here is a quick overview of preparing this Easy Mexican Rice recipe: Generously grease a 9×13-inch baking dish. We recommend ceramic or glass — metal can sometimes react with the tomatoes and spices, delivering a slightly metallic flavor to the rice. (This is our favorite baking dish ever!) Dump everything in. That’s right — add everything to the greased dish: the rice, tomatoes, seasonings, green chiles, butter, and chicken stock. Cover and bake! The bake time is long on this dish, but it’s all hands-off. Don’t try to rush the process; you may end up with unevenly cooked or mushy rice. Rest. Once the rice is baked, it needs a rest period. Just like cooking rice in a pot on the stovetop, it needs time to stand and steam, which keeps it from getting mushy. This recipe is no different; allow time for the Mexican Rice to rest and become fully tender. How To Serve This Mexican Rice Serve with protein: Our favorite thing to serve with this rice is a hot seasoned rotisserie chicken or grilled chicken right off the grill — so good! Vegetarian option: black or pinto beans and frozen corn. If you have leftover chicken that isn’t hot, throw it on top of the rice right out of the oven, cover the entire pan with foil, and this will give the chicken the opportunity to heat through while the rice is resting. (Same applies to black beans and corn! Any of your favorite Mexican proteins should pair nicely with this rice– especially when it’s served with this rice and you drizzle loads of this cilantro-lime sauce on top and a warmed tortilla for scooping!) Alongside a favorite: Serve in or on the side of your favorite enchiladas, burritos, tacos, fajitas, taquitos, etc.! Add to stuffed peppers or serve alongside these unstuffed peppers. Serving Suggestions, Continued In a burrito. This is my favorite quick recipe with this rice. I quickly cook some unbaked tortillas by TortillaLand® (We love these tortillas — not sponsored.) I toss the cooked Mexican Rice with 1 cup frozen corn and 1 can drained and rinsed black beans and then add this filling to the tortillas. Next, I add in some warm rotisserie chicken and a handful of cheese. Finally, I roll everything up tightly, spray the entire burrito with cooking spray and brown it on all sides in a dry skillet. We serve these burritos with lots of guacamole, sour cream, and salsa. In a taco: Similar to the burrito recipe above, I cook some unbaked tortillas by TortillaLand®. I toss the cooked Mexican Rice with 1 cup frozen corn and 1 can drained and rinsed black beans then add this filling to the tortillas. I add in some warm rotisserie chicken and a handful of cheese, which melts quickly from the residual heat of the rice and chicken. Then I add in loads of guacamole and sour cream and serve it up. Make a burrito bowl/salad: Serve as the base and layer in chicken/beef/pork/shrimp bowls or salad. Add in cheese, lettuce, and your favorite toppings, finishing off with sour cream and guacamole or avocado. Bonus points for drizzling on this amazing Cafe Rio Dressing! STORAGE Storing Mexican Rice Another thing we love about this Mexican Rice Recipe is how much it makes. Leftovers store nicely in an airtight container in the fridge for 5-7 days. Let rice cool completely then transfer to an airtight container. Reheat gently in the microwave or on the stovetop, adding a dash of water or leftover chicken stock. Leftovers freeze great! We like to portion leftovers, 2 cups at a time, into individual freezer bags. Let rice cool completely before adding it to the labeled bags. Freeze for up to 3 months, thawing bags of rice overnight in the fridge. Transfer rice to a microwave-safe bowl (or small saucepan) and drizzle in 1-2 tablespoons of water. Cover bowl or pan and heat in 30-second bursts until warmed through (or place sauce pan over low heat until warmed through). More Mexican-Inspired Favorites: Bean and Cheese Burritos with the most delicious homemade pinto beans Mexican Chickpeas served with a tasty cilantro sauce Mexican Street Corn Chicken Salad inspired by Mexican street corn (Elote) Chicken Tinga Tacos with quick pickled red onions Green Chile Chicken Enchiladas with the best green enchilada sauce! QUICK TIP Be sure to use Basmati Rice. This is non-negotiable in this recipe; we haven’t found another variety of rice that works properly with this baking method. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Rice Recipe 5 from 2 votes - Review this recipe This Mexican Rice recipe is deeply savory with a hint of spice and an insane amount of flavor! Good news: it couldn't be easier to make! We throw everything (uncooked rice included) into a casserole dish and bake to fluffy rice perfection.This rice does have some heat, but you can make it milder by omitting the chilis and reducing the chili powder! SAVE TO RECIPE BOX Print Recipe Mexican Rice Recipe 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Mexican Rice recipe is deeply savory with a hint of spice and an insane amount of flavor! Good news: it couldn't be easier to make! We throw everything (uncooked rice included) into a casserole dish and bake to fluffy rice perfection.This rice does have some heat, but you can make it milder by omitting the chilis and reducing the chili powder! Course Main Course, Side Dish Cuisine Healthy, Mexican, Vegetarian Keyword Mexican Rice, Mexican Rice Recipe Prep Time 10 minutes Cook Time 55 minutes Resting Time 10 minutes Total Time 1 hour 15 minutes Servings 8 as a side Calories 129kcal Cost $4.13 Equipment9x13-inch baking dish Ingredients1-1/2 cups uncooked basmati rice (Note 1)2 cups chicken stock/broth (Note 2)1 tablespoon (20g) tomato paste1 can (14 oz; 411g) fire-roasted diced tomatoes, undrained3 tablespoons (60g) mild chopped fire-roasted green chiles, well drained2 teaspoons ground chili powder (Note 3)1 teaspoon each: ground cumin, paprika, onion powder, garlic powder1/2 teaspoon dried oreganoFine sea salt & pepper4 tablespoons unsalted butterOptional: fresh cilantro, fresh limeMake this rice a main course -- See Note 4 InstructionsPREP: Preheat the oven to 400 degrees F. Very generously spray a glass, ceramic, or glass (not metal) 9x13-inch pan. Cut butter into 6 thin slices and set aside. BAKE: Add all of the ingredients except the butter into the pan. Season to taste with salt & pepper (I add 1-1/4 tsp fine sea salt & 1/2 tsp pepper). If desired, add a few full sprigs of cilantro on top. Stir with a wooden spoon until ingredients are well incorporated (make sure the tomato paste is integrated). Add cut pieces of butter evenly on top of the dish. Cover tightly with foil. Bake for 40 minutes. Then, remove the foil (save foil -- just set aside for now) and bake for 15 more minutes. REST: Remove from the oven. Don't stir the rice even though it looks like it didn't work out! Top with the foil again and let stand at room temperature for 10 minutes. This is very important to avoid mushy rice! Remove the cilantro sprigs and discard. ENJOY: After 10 minutes, add some freshly chopped cilantro and fresh lime juice. (If adding, add to taste; we add about 1/3 cup cilantro and 1-2 tablespoons lime juice.) Gently mix everything together and lightly fluff rice with a fork. Taste for seasonings, adding extra salt/pepper if needed. Video Recipe NotesNote 1: Rice: We tested this recipe with all different kinds of rice and the only one we found success with is basmati rice. Other varieties of rice gave very inconsistent results -- ranging from very mushy to unevenly cooked (some hard grains/some mushy). Note 2: Chicken stock: The stock is very important to flavor -- use a full-bodied (not low sodium) stock. We love Swanson® stock best. Note 3: Chili powder: Be sure to use chili powder — 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 4: Make into a main course: This rice is a great side dish, but if you'd like to make it into a main course, browse through the ideas in the blog post (there are a lot!). We love adding a can of drained and rinsed black beans and 1 cup frozen corn into the rice then loading it into a tortilla to create tacos/burritos/quesadillas-- with cheese sprinkled on top. Then serve with sour cream, salsa, and guacamole! Nutrition FactsServing: 1serving | Calories: 129kcal | Carbohydrates: 14.4g | Protein: 2.5g | Fat: 6.6g | Cholesterol: 17.1mg | Sodium: 176.5mg | Fiber: 0.8g | Sugar: 2.1g 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.
Veggie Burger by Chelsea Lords This is the best Veggie Burger recipe ever! With loads of veggies, beans, and cashews you’ll be amazed how “meaty” these burgers taste — sure to thrill the vegetarians AND even the biggest carnivores! No need to ask Siri for “veggie burgers near me” because nothing beats this homemade version. Love vegetarian meals? We share tons of unique and creative vegetarian recipes. We’ve also shared two other delicious veggie burger variations over the years — this Sweet Potato Black Bean Burger or this Black Bean Burger recipe. Our Favorite Veggie Burger Recipe For the past few years, we’ve hosted a 4th of July party — it’s become one of my favorite days of the year! This Burger Recipe is expected, I always whip together this Black Bean Corn Avocado Salad and Cowboy Caviar, and of course these Muddy Buddies and 4th of July Bark Recipe makes an appearance as treats for the kiddos. Apple Pie is generally the other dessert I make, complete with cut-out Pie Crust stars on top. I’ve worked on perfecting an all-purpose veggie burger since there are so many vegetarians in my family. In fact, last year, more veggie patties were eaten than beef! While my veggie burgers recipe was okay to share with family, it wasn’t perfect enough to share here. But, finally, it’s ready! This year, I’ll have this perfected Veggie Burger to serve and I can’t wait to whip it up for everyone. This burger is incredible! It’s surprisingly meaty-tasting (thank you mushrooms!), ridiculously flavorful, and has the perfect crisp edges with the best tender interior. What’s Really In A Veggie Burger? A veggie burger is a patty that doesn’t contain meat. Instead, it’s made from ingredients like beans, nuts, grains, seeds, and veggies. This particular recipe uses white beans, cashews, and a myriad of veggies. A few ingredients in these Veggie Burgers worth going into detail over: Use panko breadcrumbs. Panko is similar to regular bread crumbs, but it creates a much crunchier, crispier, lighter, and more delicate result. Using panko ensures a more nuanced texture than regular bread crumbs deliver. Parmesan cheese. Parmesan from a can will be too salty and overpowering in these patties. Use the freshly grated — sandy-like consistency from the store. Here’s exactly what we use. What Holds a Veggie Burger Together? It’s essential to have a binder (think of it as the glue that makes the ingredients stick) in the patty mixture. We use an egg and mayo to help bind the ingredients. Veggie Burger Toppings Lettuce: Butter, romaine, Boston, green leaf lettuce — they all work for this vegetarian delight. We typically use green leaf lettuce. Avocado: A good, ripe avocado is unbeatable! The combination of the veggie patty with a ripe, creamy avocado is the best! See “quick tip” below. Tomatoes: A good thick-sliced tomato is a great topping. Red onion: Thinly sliced red onion or pickled red onions make a flavor statement. We use half the red onion for the patty filling, so you’re left with half to add to the burgers! Mayo. We love Hellman’s/Best Foods® on these burgers — the better the mayonnaise, the better the flavor. Don’t skimp here — the mayo pulls everything together beautifully! QUICK TIP You can tell if an avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose). Can’t find a ripe avocado? We love having these perfectly ripe avocado minis on hand. Grab the pack that lists “Hass Avocados” only in the ingredients instead of getting the guacamole blends! A packet (or half of one) works great instead of avocado on these burgers. The Best Buns: Brioche Buns! In my opinion, there is nothing better than a Veggie Burger on a brioche bun. And once you’ve got those buns, you’ve got to toast them with some melted butter — trust me–they’re the best! Rub softened butter generously on the insides of the bun. Place them (butter side facing down) on a large pan or grill over medium heat. Toast buns for about 30 seconds to a minute or until golden brown. Remove from heat (subsequent batches will be quicker as the pan continues to get hotter!) How To Make A Veggie Burger Sauté the veggies: To get a really great flavor, we sauté onion, beans, carrot, and mushrooms. It’s important to thoroughly dry out this mixture while cooking so the patties aren’t too wet. Pulse in a large food processor: I use a 12-cup food processor (here’s the exact food processor I use.) Using a large food processor, the patties will be ready in a jiffy! Chill: These patties get wet in the fridge, but firm up perfectly when we freeze them for 20 minutes. Once the patties are chilled thoroughly, they’re ready to cook! STORAGE Frozen Veggie Burgers Since we freeze the burgers before cooking, it’s also the perfect opportunity to save some for later! Tightly wrap individually frozen patties and then add to a large freezer bag. You can cook the patties straight from the freezer, adding a couple of minutes to cook time as needed. Is Veggie Burger Healthy? A lot of store-bought veggie burgers are packed with questionable ingredients and/or a whole lot of sodium, but these homemade veggie burgers are loaded with nutritious good-for-you ingredients. Between the plant-based protein in the beans, the nutrients in the veggies, and all the fiber — these burgers are a great healthful option. Are Veggie Burgers Healthier Than Meat? Again, it depends on the burgers used. Some plant-based burgers are more nutritious than others which is why it’s important to read labels or prepare the veggie burgers from scratch! More Vegetarian Favorites Vegetarian Thai Green Curry with butternut squash Black Bean Quesadillas made in a skillet OR air fryer! Vegetarian Chili Mac made in ONE pot! Vegetarian Gyros made with chickpeas Grilled Cheese made in a skillet OR air fryer! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Veggie Burger 5 from 2 votes - Review this recipe This is the best Veggie Burger recipe ever! With loads of veggies, beans, and cashews you'll be amazed how "meaty" these burgers taste -- sure to thrill the vegetarians AND even the biggest carnivores! No need to ask Siri for a "veggie burger near me" because nothing beats this homemade version. SAVE TO RECIPE BOX Print Recipe Veggie Burger 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This is the best Veggie Burger recipe ever! With loads of veggies, beans, and cashews you'll be amazed how "meaty" these burgers taste -- sure to thrill the vegetarians AND even the biggest carnivores! No need to ask Siri for a "veggie burger near me" because nothing beats this homemade version. Course Dinner, lunch, Main Course, Sandwich Cuisine American, Healthy, Vegetarian Keyword veggie burger, veggie burger recipe Prep Time 25 minutes Cook Time 15 minutes Resting Time 30 minutes Total Time 1 hour 10 minutes Servings 6 burgers Calories 361kcal Cost $8.12 Ingredients1 can (15 oz.) cannellini beans drained and rinsed3-1/2 cups (1, 8-oz. pkg) sliced mushrooms (like Baby Bella)3/4 cup each: grated carrot(s) and grated red onion (Note 1)Olive oil, fine sea salt & pepper1/2 cup dry-roasted cashews3/4 cup panko breadcrumbs1/2 cup grated Parmesan cheese (Note 2)1 large egg2 tablespoons mayo1/2 teaspoon each: paprika, garlic powder3/4 cup cooked brown rice (Note 3)For serving: 5 buns (we love Brioche best!) and softened butter, good-quality mayo, green leaf lettuce, ripe (soft) avocado or guacamole, tomato, red onion, cheese slices (Note 4)Optional: best-ever burger sauce! (Note 5) InstructionsPREP: Thoroughly drain and rinse white beans. Shake off and set aside to dry. Rinse and dry mushrooms. Coarsely chop mushrooms. Peel carrot(s). Use the large side of a grater to grate carrots and then to grate 1/2 of a large red onion (Note 1). Measure to get 3/4 cup grated carrots and 3/4 cup grated onion (lightly packed) and set aside.VEGGIES: Add 1 tbsp oil to a large cast-iron skillet over medium-high heat. Once the oil is hot, add in the beans, mushrooms, carrot, and onion. Season to taste with salt and pepper (I add 1/4 tsp of each). Sauté veggies, stirring occasionally until very tender. Liquid will seep out at first. Cook until all liquid is evaporated and veggies begin to dry out; this takes about 12-15 minutes. You'll need to stir more frequently as the veggies dry out so they don't stick to the pot. Remove from heat and let cool for 5 minutes. FOOD PROCESSOR: Meanwhile, while veggies are being sautéed, prep everything else! Add 1/2 cup cashews to a large (12-cup) food processor and pulse 10 times or until coarsely chopped (no smaller). Add in the cooked and slightly cooled veggies and pulse 15 times or until broken down but still chunky. Add in 3/4 cup panko, 1/2 cup grated Parmesan, 1 large egg, 2 tbsp mayo, 1/2 tsp garlic powder, 1/2 tsp paprika, and a touch more salt & pepper to taste (I add another 1/4 tsp of each). Pulse 5 times. Scrape down the sides, stirring the mixture, and pulse another 5 times. Scrape sides and pulse 5 more times. Ingredients should be well incorporated. Finally, add in the cooked rice blend. Pulse 3 times, scrape edges and stirring. Then pulse 3 more times (we're only pulsing to incorporate the brown rice--we don't want to break it down or you'll get gummy burgers!). FORM PATTIES: Measure out 1/2-cup portions and plop onto a parchment-paper or foil-lined sheet pan. Repeat to get 6 mounds of the mixture. Divide any remaining mixture among the mounds to evenly disperse. Lightly spritz your hands with cooking oil spray and then shape each mound into a patty by pressing it down on the sheet pan and shaping it with your hands. Each patty should be about 3/4-inch thick and about 4 inches wide. Place shaped patties in the freezer for 20-30 minutes. Cook on stovetop or grill. COOK ON STOVETOP: Heat a drizzle of oil (about 2 tbsp) over medium-high heat. Once oil is hot, add 3 patties straight from the freezer to the pan and cook until browned, golden, and crispy about 4 minutes. Carefully flip then cook the other side for another 4 minutes or until deeply golden. Transfer to plate. Cook the next batch following the same method. Don't crowd the pan with too many burgers at a time. GRILL: Cook cold, straight from the freezer. Clean grill grates, then heat to medium-high (450 degrees). Use a pastry brush to brush olive oil on both sides of the patties. Once grill is heated, grease the grill grates with oil (I drench a paper towel in vegetable oil then hold that paper towel with tongs and rub it along the grill grates). Add patties straight from the freezer to grill and cook 3-4 minutes on each side until nice, golden, and crisp.ASSEMBLE: Toast buns (Note 5). Place the bottom of the bun on a plate and add mayo or burger sauce. Layer with lettuce, veggie patty, avocado, tomato, and onion. Add mayo to the top bun. Sandwich together and enjoy promptly. Video Recipe NotesNote 1: Grated red onion and carrot: Cut 1 really large red onion in half -- save half to thinly slice as a burger topping and then grate the other half on the large holes of a cheese grater. Lightly pack to get 3/4 cup. For carrots, you'll need 1 large or 2 medium-sized. Note 2: Parmesan cheese. Parmesan from a can will be too salty and overpowering in these patties. Use the freshly grated -- sandy-like consistency from the store. Here's exactly what we use. Note 3: Cooked brown and wild rice: Any cooked and leftover grain will work. To keep things as easy as possible, I use this and microwave it for 1 minute. One container is the perfect amount here! Note 4: Toppings: We love a good ripe avocado on these burgers. Can't find a ripe avocado? We love having these perfectly ripe avocado minis on hand. Grab the pack that lists "Hass avocados" only in the ingredients instead of getting the guacamole blends. If you'd like to add cheese to your burgers, add a slice of cheese as soon as you flip the patty. Cover the pan with a lid to help the cheese melt. Once the cheese is nicely melted, the patty should be cooked. Note 5: BEST burger sauce: Combine: 1/2 cup good quality full-fat mayonnaise, 2 tablespoons ketchup, 1 tablespoon finely grated onion, 1 tablespoon sweet pickle relish, 1 teaspoon adobo sauce from canned chipotle chiles in adobo, and 1/4 teaspoon salt. Stir until combined and smooth. Taste and adjust seasonings to personal preference. Feel free to add a teaspoon or more of the sauce from the chipotles to increase the heat. Note 6: Toast the buns: This adds tons of flavor and keeps the buns from getting soggy too quickly. Spread softened butter generously on the insides of the bun. Place them (butter side facing down) on a large pan or grill over medium heat. Toast buns about 30 seconds to a minute or until golden brown. Remove from heat (subsequent batches will be quicker as the pan continues to get hotter!) Nutrition information is for the burger only. Since buns and toppings will vary according to preference, those stats aren't included. Nutrition FactsServing: 1serving | Calories: 361kcal | Carbohydrates: 44g | Protein: 13.9g | Fat: 15.2g | Cholesterol: 37.7mg | Sodium: 417mg | Fiber: 4.8g | Sugar: 3.3g 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.
Vegetable Pasta by Chelsea Lords Vegetable Pasta is an amazing combination of your favorite veggies tossed pasta and slathered in the ultimate creamy sauce that is secretly healthy. No heavy cream, milk, flour, or specialty ingredients are needed to get this level of creaminess! Is Vegetable Pasta Healthy? While healthy means something different for everyone and can vary from person to person, Vegetable Pasta is the most healthful creamy recipe I’ve ever shared. This recipe is luxuriously creamy and feels totally indulgent, but we’re using VEGETABLES to make the cream base, not the usual ingredients. That’s right — a can of veggies is responsible for the creaminess and it’s really kind of sheer wizardry how this all works out! And no: you don’t need to stop by a special store or purchase anything off the internet — you can find every ingredient easily in the store, or maybe even in your pantry right now! Vegetable Pasta FAQs1What vegetables go with pasta?Really, the sky is the limit here! So many veggies will pair nicely with pasta. In this particular recipe, we’re pairing broccoli, bell peppers, carrots, and corn with pasta. Here are some other ideas: Edamame Cherry tomatoes Green pepper Red onion Summer squash Zucchini Asparagus Sweet peas 2What is the perfect serving temperature for Vegetable Pasta?As with most pasta dishes, this vegetable pasta is best enjoyed the minute the sauce is emulsified. In fact, this is when all Italian-type pasta dishes taste their best! 3What is the healthiest pasta you can eat?Here is an article about six kinds of pasta recommended by dietitians where there is much more detail. The overview: Whole-wheat pasta Chickpea pasta Veggie noodles Red lentil pasta Soba noodles White pasta — yes, this even made it on the list! It’s first of all delicious and truly not as unhealthy as people often think. White pasta is typically made with semolina flour and enriched with vitamins and minerals. It’s also got a good amount of protein, fiber, and a reasonable amount of carbohydrates. As I’ve said before, there are many definitions of healthy. One person may be avoiding animal products, while another is avoiding fat, and another is trying to minimize carbohydrates. Your definition of healthy will guide how you view the many types of pasta available. Kid-Friendly: Check! In fact, I couldn’t be more excited to share this recipe with you all today, because it has totally revolutionized pasta eating around my home! While my whole family adores a good creamy pasta, we typically try to enjoy these types of meals every now and again rather than an every-night type of event. This Chicken Pasta, Creamy Beef and Shells, Creamy Sausage Pasta, or Creamy Sausage and Mushroom Rigatoni are some of the family’s all-time favorite recipes, but only show up on the table every few weeks or when we have company over. You know, in the name of balance and trying to fit some roasted vegetables in sometimes. But Vegetable Pasta has been on the table for about a week straight, and I’m not sure when that’s going to change. We’re getting the kids to eat loads of veggies and not even a single complaint from the whole lot. QUICK TIP Looking for another kid-friendly pasta that’s not cream based? Try our Corn Pasta next! How To Make Vegetable Pasta Okay, okay, I’ve hinted at the “secret” to the ultra-creamy sauce and now it’s time to break it down. We’re using: canned creamed corn! Mix it with some sautéed shallots and a little bit of pasta water (water the pasta gets cooked in) and give it all a whirl in the blender. And this is the wizardry that becomes the cream sauce for this pasta. Yes, really. And it’s delicious! QUICK TIP A lot of pasta recipes call for “reserved pasta water” which simply means you’ll pull water out from the pot where the pasta and broccoli are boiling in. Yes, pasta water looks a bit less than appetizing, but it’s filled with leftover starch from the boiling pasta and plenty of salt — just what we need for this pasta dish with veggies! The final step of tossing the hot pasta and broccoli with the creamed corn sauce, and this reserved pasta water is one of the “secrets” to Italian pasta. It’s called emulsifying and that’s how you get a luxuriously smooth and incredibly flavorful sauce. Let’s Chat Creamed Corn If you aren’t familiar, creamed corn (which is also called cream-style corn) is a canned ingredient and doesn’t have any actual cream in it. So what’s up with that name? About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn (or cream-style corn). Another great thing about this recipe — you don’t need fresh or in-season vegetables to still enjoy loads of flavor! Canned corn and frozen veggies — it’s all going to work great in this creamy Vegetable Pasta. QUICK TIP We use creamed corn in this popular Chicken Corn Chowder and Thanksgiving favorite Corn Casserole! Different Ideas For Vegetable Pasta Vegetable Pasta Bake: This Tortellini Casserole may be more up your alley! It’s a medley of veggies with tortellini and a cream sauce. Everything gets tossed together and baked! Roasted Vegetable Pasta: If you’ve got some leftover roasted cauliflower, roasted sweet potatoes, roasted green beans, or nearly any other roasted vegetable, it will be delicious in this recipe! Give the leftovers a quick coarse chop (if needed) and toss it in with the pasta at the end. The roasted veggies will warm through nicely and you’ll have even more veggies packed in — score! Alternatively, leave out the carrot, bell pepper, and frozen corn and instead roast whatever veggies you’ve got on hand. Again, toss these in with the pasta at the end. For a summer roasted vegetable pasta variation, try a combination of green beans, tomatoes, zucchini, and corn! Pasta Made From Vegetables: To amp up the nutrition even more, you can use vegetable pasta noodles instead of regular. Here is a list of a nutritionist’s favorite pasta to use that are made with veggies, lentils, chickpeas, etc. (Replace the penne in this recipe with one of those alternatives.) Variations, Continued Vegetable Pasta Salad: Craving cold pasta and veggies instead? We love a good veggie-packed pasta salad. Try some of our favorites: Mediterranean Pasta Salad, Orzo Pasta Salad, or this Italian Pasta Salad. Pasta With Vegetables and Tomato Sauce: If you’re looking for more of a tomato-based sauce with pasta and veggies, this Bruschetta Pasta or One-Pot Spaghetti may just be the thing you’re looking for. Pasta with Mixed Vegetables: If you’ve got a mixed vegetable medley lingering in your freezer, replace the carrot, corn, and bell pepper with three cups of those mixed vegetables instead! QUICK TIP How long are frozen vegetables good past the expiration date? According to Insider, unopened frozen vegetables can keep for 8-10 months past their printed date! More Recipes Where We’ve Snuck In Extra Veggies: Turkey Sloppy Joes with mushrooms, peppers, carrots, and onion Asian Pork Tacos with cabbage, carrots, and mushrooms Vegetable Noodle Soup with sweet corn and peas Spaghetti Bolognese with onions, carrots, and celery Ground Turkey Stir Fry with cabbage, carrots, zucchini, and green onions FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetable Pasta 5 from 3 votes - Review this recipe Vegetable Pasta is an amazing combination of your favorite veggies tossed with pasta and slathered in the ultimate creamy sauce that is secretly healthy -- no heavy cream, milk, flour, or speciality ingredients needed to get this level of creaminess! SAVE TO RECIPE BOX Print Recipe Vegetable Pasta 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Vegetable Pasta is an amazing combination of your favorite veggies tossed with pasta and slathered in the ultimate creamy sauce that is secretly healthy -- no heavy cream, milk, flour, or speciality ingredients needed to get this level of creaminess! Course Dinner Cuisine American, Vegetarian Keyword vegetable pasta Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 -6 servings Calories 397kcal Cost $9.24 Ingredients4 cups penne pasta uncooked3 cups broccoli, finely choppedFine sea salt and pepper4 tablespoons unsalted butter, separated1/2 cup thinly sliced shallots (or thinly sliced green onions)2 teaspoons minced garlic1 can (14.25 oz.) creamed corn1 cup frozen corn3/4 cup grated carrots Note 11 large red pepper, thinly sliced1/2 cup grated Parmesan cheese Note 21/2 cup fresh basil Note 3Optional: red pepper flakes (for heat), fresh lemon juice/zest if desiredUS - Metric USMetric InstructionsPREP: Chop fresh broccoli into small florets. If using frozen, let them stand out for a few minutes and then give a quick coarse chop. Measure and set aside.PASTA AND BROCCOLI: Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander. (This is so you don't forget to reserve some pasta water before draining the pasta!) Bring a large pot (5.5-quart or bigger) of water to boil. Once boiling, generously salt the water (I add 1 tablespoon fine sea salt.) Return to a boil and then add in the penne. Cook according to package directions, subtracting one minute. Two minutes before draining, add in the chopped broccoli. Right before draining, remove 1 cup of pasta water and then drain. Do not rinse.SAUCE: Meanwhile, thinly slice the shallots or green onions. Add 1 tablespoon of the butter to a large pot or sauté pan (big enough to hold all the pasta and vegetables) over medium heat. Once melted, add shallots and a pinch of salt and pepper. Cook, stirring frequently for about 3 minutes. Add in garlic and stir until fragrant, 30 seconds. Add 1/4 cup reserved pasta cooking liquid from the pasta (just dip a measuring cup into the pot if the pasta is still boiling). Stir. Finally, add in the full can of creamed corn and mix. Simmer for 3-5 minutes, stirring frequently. Use a spatula to scrape every bit of the mixture from the pot to a blender. Blend mixture until very smooth (~1-2 minutes on high). See Note 4.SAUCE CONT.: While the mixture is blending, return the skillet to medium-high heat. Add remaining 3 tablespoons butter and melt. Once melted, add in 1 cup frozen corn, grated carrots, and red pepper strips and cook, for 3-4 minutes or until crisp tender. Scrape every bit of the blended corn mixture into pan and mix. Reduce heat to medium and simmer to combine flavors until pasta is done cooking.TOSS: Add drained pasta and broccoli and 1/4 cup of the reserved pasta cooking water and toss vigorously to coat. Toss and cook for 1-2 minutes, then add a little more of the pasta cooking water if the mixture seems too thick. While tossing, gradually add in the Parmesan cheese, 2 tablespoons at a time. Continue to toss until cheese is melted and sauce is thick and coats the pasta nicely. Taste and add additional salt and pepper to taste (I typically add 1/2 up to 1 teaspoon pepper and another pinch of salt). Mix in the basil and serve.SERVE: Serve plates of pasta, garnishing with additional basil and Parmesan if desired and a sprinkle of red pepper flakes if using. Enjoy immediately! Video Recipe NotesNote 1: Carrots: Grate large carrots on the large holes of a cheese grater. Measure and add. Note 2: Parmesan cheese: Grate a block of Parmesan on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won't melt into the sauce nicely. Note 3: Basil: The basil adds so much to this recipe! I wouldn't recommend leaving it out, but if you aren't a fan, try flat-leaf Italian parsley instead. Note 4: Blending: When blending, make sure to secure the lid on tightly and select the “soup” or “hot” cycle. Increase speed slowly and watch it carefully to avoid sauce exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. Nutrition FactsServing: 1serving | Calories: 397kcal | Carbohydrates: 61.9g | Protein: 14g | Fat: 11.4g | Cholesterol: 25.2mg | Sodium: 153mg | Fiber: 5.1g | Sugar: 7.3g 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.
No-Knead Bread by Chelsea Lords This is our favorite No-Knead Bread — an artisan-style white bread using simple, everyday ingredients and requiring only minimal hands-on time. Plus, all the tips and tricks to ensure success every single time! Easy No-Knead Bread Recipe If you haven’t traversed into the world of bread making, THIS recipe is the place to start. And — fair warning — once you make this recipe, you may never turn back. We are truly obsessed with this bread recipe — not only is it ridiculously tasty, but it’s also surprisingly easy to replicate with minimal hands-on time. Check out this quick checklist of the pros: No stand mixer or bread maker needed No kneading required (in fact, very limited hands-on time at all) Several options for baking/resting the dough so you can have hot bread when it works with your schedule No special tools or utensils required to prepare the bread No crazy ingredients and no complicated methods What is No-Knead Bread? It is a method of bread baking that uses a very long rising time instead of kneading. The long rise time forms the gluten strands that will give the bread its structure and texture. This bread is characterized by being a very wet dough (you couldn’t knead it even if you wanted to!) and with an overall lower yeast content. The long rise also helps develop a great dough flavor. No-Knead Bread Texture when baked: wonderful light crumb with a nice chewy interior and a crisp, crunchy crust! The structure of the dough is surprisingly different from this all-purpose White Bread that relies on kneading for its structure and texture. This particular “miracle bread” recipe is based off of Jim Lahey’s famous No-Knead Bread recipe (from New York Times). Today I’m sharing all the tips and tricks I’ve learned over the years from making this bread an embarrassing amount of times. I thought it would be helpful to add in all the details in case you want to bake this bread right away (without waiting overnight) or if you want to make the dough but let it sit for a few days before baking. Or perhaps you happen to have a different type of yeast or flour than the recipe calls for– I’ve got all the details on that! No-Knead Bread Ingredients Warm water. We want to provide an ideal environment for yeast — see “quick tip” below. Yeast. It provides the leavening for the dough causing it to rise and expand. Flour. We use plain, all-purpose white flour here Honey helps the yeast to grow nicely. Salt adds flavor and without it, the bread will taste bland and flat. Salt is also important to the bread’s structure. It tightens the gluten structure and helps control the pace of yeast fermentation. Olive oil helps the dough rise and develops the finished bread’s flavor — yes, even a small amount makes a difference. A few No-Knead Bread Variations: We’ve replaced the water with whole milk to give it a subtle sweetness and richness, but less chew. We’ve also replaced the white flour with bread flour which will provide more structure– causing the bread to hold its shape better. QUICK TIP How to tell when your water is at the right temperature? Use the wrist test! Drizzle a few drops of the warmed water onto the inside of your wrist. If it is warm and comfy for you, it will be perfect for the yeast. If it is not warm and instead feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant. Let’s Chat Yeast Proofing the yeast shows us if the yeast is still alive and active (yeast is a living organism). We have tested and included directions for both active dry yeast and instant yeast in this recipe — either will work and both have been tested. I find it very helpful to make sure you can see the yeast has been activated before moving on to the next steps. If the yeast doesn’t activate, the bread won’t rise nicely. When activated, yeast will grow, get foamy and appear creamy. Why didn’t my yeast activate? If the yeast doesn’t prove, this can be because the yeast is old (dead), the water was too hot, or the water/environment is too cold. If the water/environment is too cold, the yeast might wake up but release a substance that hinders the formation of gluten in the bread. No-Knead Bread Without A Dutch Oven This bread is intended to be made in a hot 5.5- or 6-quart cast-iron Dutch oven. As long as the pot is at least 5 quarts, the size doesn’t matter. We aren’t using the pot to shape the bread but rather to give the dough steaming space (think — a steam oven). When the wet dough goes into the hot Dutch oven and is covered with a lid, it is now in a hot and humid environment. This will ensure the heat is concentrated around the dough to yield a beautiful crisp crust. Here is a great affordable cast iron pot and here is my personal favorite pot! To make No-Knead Bread Without Dutch Oven, we can somewhat replicate the steam by creating a “steam bath.” Here’s how: Add bread dough to parchment paper per the recipe. Pick up bread on parchment paper and place it on a metal sheet pan. Grab an 8 or 9-inch metal pan (not glass — it could shatter). Place empty pan in the oven leaving room for the sheet pan with bread. Bring a large pot of water to a rolling boil. Place sheet pan with bread dough in the oven and immediately pour the boiling water into the 8-9-inch pan. (Careful here, the steam can burn you!) Close the oven quickly. Bake for 40-50 minutes or until bread is golden brown and sounds hollow when lightly tapped on top. (Thanks to the Kitchn for this method — more details on their post). How to Make No-Knead Bread The full No-Knead Bread recipe is below, so here we’ll give some tips for success: The refrigeration adds flavor. The longer the dough chills, the more noticeably complex the flavor is. No kneading! Really, when we say no kneading, we mean it! This dough is intentionally a very wet dough so kneading would be difficult anyway. Don’t over-work or over-handle the dough; it needs very minimal amounts of handling. Let the bread cool completely. The steam is still cooking inside the bread, so don’t cut into it until it has thoroughly cooled. If you cut into the loaf too quickly, the texture will be more spongey instead of light and airy. Use all-purpose or bread flour for best results. Bread flour has more protein than all-purpose flour, which helps with the bread’s gluten development and yields chewier bread. That said, all-purpose works great too, the bread is very slightly less chewy. The substitution is generally 1:1, but because of bread flour’s higher protein content, you may find yourself adding a touch less flour when using bread flour. STORAGE How To Store No-Knead Bread This bread is best day one and two. On the first day, leave it out, uncovered, with the cut side down on a cutting board (this keeps crust crisp without the inside drying out). After one day, store the bread in an airtight container or bag. It does lose its crispy texture being stored this way, but it’s still great after being toasted! How To Freeze No-Knead Bread: Slice bread and individually wrap each slice. Place wrapped slices in an airtight bag or container and freeze for up to 3 months. Take bread slices straight from the freezer into the toaster. Toast and enjoy! Use leftover yeast in one of these recipes: Homemade Cinnamon Rolls with cream cheese frosting Soft and buttery Dinner Rolls Honey Whole Wheat Bread with whole wheat flour Focaccia with NO kneading required (overnight rise time!) Fry Bread used to make Utah Scones or Navajo Tacos! Recipe Source: This recipe is based on Jim Lahey’s famous No-Knead Bread recipe (from New York Times). FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. No-Knead Bread 5 from 1 vote - Review this recipe This is our favorite No-Knead Bread -- an artisan-style white bread using simple, everyday ingredients and requiring only minimal hands-on time. Plus, all the tips and tricks to ensure success every single time! SAVE TO RECIPE BOX Print Recipe No-Knead Bread 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This is our favorite No-Knead Bread -- an artisan-style white bread using simple, everyday ingredients and requiring only minimal hands-on time. Plus, all the tips and tricks to ensure success every single time! Course Bread, Breakfast, Side Dish Cuisine American, Vegetarian Keyword no knead bread Prep Time 15 minutes Cook Time 45 minutes Resting Time 1 day Total Time 1 day 1 hour Servings 12 slices Calories 117kcal Cost $3.42 Equipment5.5-quart (or larger) cast iron pot with lid (Note 1) Ingredients2 teaspoons (6g) instant yeast (OR active dry)1 tablespoon (20g) honey1-1/2 cups (335g) warm water (Note 2)3 cups (410g) all-purpose white flour, plus 2 tablespoons1-3/4 teaspoons (12g) fine sea salt1 teaspoon olive oil InstructionsYEAST: Whisk 2 tsp. yeast, 1 tbsp. honey, and 1-1/2 cups warm water (not too hot, not too cold) in a medium bowl and let sit 5 minutes (It should look creamy/foamy after 5 minutes (see photo). If not, your yeast is dead and you'll need to begin again. Either the yeast is dead or the water was too hot)DOUGH PREP: Meanwhile, in a large mixing bowl (that will fit in your fridge), use a rubber spatula to mix together 3 cups flour and 1-3/4 tsp salt. Use that spatula to scrape every bit of the yeast mixture into the flour mixture. Stir with the spatula until a shaggy dough forms with no dry streaks of flour (see photo -- should be sticky/wet). Add a touch more water or flour if needed. Use a spatula to pull the dough to one side and drizzle in the oil. Turn dough to coat in oil then cover bowl fully with plastic wrap. Two options for how to proceed: OPTION 1: IF CHILLING DOUGH IN FRIDGE (Note 3)FIRST RISE: Set covered dough aside at room temperature (~70 degrees F (21 degrees C) on a counter for 2-3 hours or until it has doubled in size. It will look bubbly and be wobbly. If it hasn't risen at all after an hour, move somewhere warmer. Or on a warm day, it may be risen/doubled in 45 minutes! For 2-Hour No-Knead Bread, see Note 4.OVERNIGHT RISE: After the dough has doubled in size, transfer to the fridge and let rise overnight, or at least 8 hours. It can stay in the fridge for up to 3 days before baking. (The longer the bread rests, the more flavor it will have.) OPTION 2: IF YOU DON'T WANT TO CHILL DOUGH IN FRIDGE: Otherwise, prepare dough and let stand overnight at room temperature (~70 degrees F (21 degrees C) on counter for 10-18 hours.PREP TO BAKE: When you're ready to bake, remove the bowl from the fridge and let stand at room temperature for 45 minutes while the oven and pot preheat. (Pro-tip: set out some butter now if you'd like it to be room temperature for spreading!) Move oven rack to center of oven. Preheat the oven to 450 degrees F (230 degrees C). Add 5.5-quart cast iron pot to the oven to heat for 30 full minutes before baking bread.SHAPE AND BAKE: Sprinkle 1 tablespoon flour on a clean work surface. Use a spatula to scrape all of the dough out onto the flour. Sprinkle 1 more tablespoon flour on top. Use the spatula or dough scraper to gently fold the sides inwards, making a total of 6 folds, to form a rough ball shape (remember -- no kneading!). Doesn't need to be a perfect ball. Set out a large piece of parchment paper (Note 4) right next to the ball. Use the spatula or dough scraper to gently transfer the ball to parchment paper, flipping it upside down so the seam sides are down and touching the paper. Slide the ball to the middle and press in the sides to gently shape into a rough ball. (Optional: if you have a lamé and would like, score across the top 3-5 times). Working quickly, carefully pull the pot from the oven, remove the lid, and lift the parchment paper with dough up and into the pot. Cover pot with lid and bake for 30 minutes. After 30 minutes, keep the pot in the oven but remove the lid and bake for another 12-18 minutes or until it sounds hollow when tapped in the middle and is a deep golden brown on top. COOL: After baked, carefully remove the bread, holding the sides of the parchment paper. Slide the bread off the paper onto a wire cooling rack. Let cool for 30 full minutes. (The steam is still cooking the bread!) -- Note 5. Once cooled, add bread to a cutting board and use a very sharp serrated knife to cut the bread. It's tough to cut through the bottom crust without a sharp knife! STORAGE: This bread is best day one and two. On the first day, leave it out, uncovered with the cut side down on cutting board (this keeps crust crisp without the inside drying out). After one day, store bread in an airtight container or bag. It does lose its crispy texture being stored this way, but it's still great after being toasted! Video Recipe NotesNote 1: Cast-iron pot: Here is a great affordable cast iron pot and here is my personal favorite pot! If you don't have a cast-iron pot, read the post for an alternative method for baking bread. Note 2: Water temperature: Drizzle a few drops of the warmed water onto the inside of your wrist. If it is warm and comfy for you, it will be perfect for the yeast. If it is not warm and instead feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant. Note 3: Chill in the fridge: The longer the bread chills, the more flavorful it becomes (for up to 3 days). But even one night in the fridge will be great! If you plan to chill the dough for 2 or 3 days, you don't need it to rise at all at room temperature -- prepare the dough then you can immediately refrigerate it. Note 4: No-Knead Bread In a Hurry: After 2-3 hours, you can bake the bread immediately. The flavor/texture isn't as good as it is after long rest, but still tasty! Note 5: Parchment paper: Be sure you're using parchment paper-- not foil or wax paper. Wax paper will melt in the oven! Without parchment paper, the bottom crust is too tough. Note 6: Cooling: This rest time is just as important as the bake time! The residual heat and steam ensure the inside is fully baked through. As tempting as it is to cut in, don't rush it because you'll likely end up with a mushy instead of airy inside texture. Nutrition FactsServing: 1serving | Calories: 117kcal | Carbohydrates: 23.8g | Protein: 3.2g | Fat: 0.7g | Sodium: 194.4mg | Fiber: 0.8g | Sugar: 0.1g 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.
Ground Turkey Bowls by Chelsea Lords These Ground Turkey Bowls are an explosion of flavor and texture! The sweet and spicy blend of veggies and ground turkey is perfect over a bed of steamed rice. And if you’re feeling extra, whip together the best spicy mayo sauce for the perfect finishing touch! We love ground turkey! Be sure to check out some of our other favorite ground turkey bowl recipes like this Turkey Taco Skillet, Asian Ground Turkey, or this simple Ground Turkey Stir Fry. This Egg Roll in a Bowl is another favorite — simply replace the pork with ground turkey! Ground Turkey Bowls These Ground Turkey Bowls are packed with good-for-you ingredients while being insanely flavorful! These bowls are the perfect amount of spicy with some sweetness from the Hoisin sauce. And if that weren’t enough, we’ve even got a quick spicy mayo topping for the perfect creamy finish. We’ve loaded these bowls with tons of hidden veggies. Not only do they add nutrients, but they also help stretch out the meat further, making this dish especially budget friendly. Ground Turkey Bowls: Ingredients Ground turkey: We recommend 93/7 ground turkey. We’ve found 99/1 ground turkey to be dry and flavorless. Mushrooms: The diced mushrooms add a nice texture and umami flavor. Really, any mushrooms will work fine, and we typically use baby bellas or crimini. Green onions: Separate the greens from whites — whites get sautéed with the mushrooms and greens add a finishing garnish. Red pepper: Any sweet bell pepper will work, even a green pepper will do! QUICK TIP When browning the turkey, let it cook undisturbed in the skillet for a bit; we want to avoid stirring too much at the start, so it can get a nice brown crust. Browning equals flavor, so the more browning, the more flavorful the turkey will be. SHORTCUTS How To Make Ground Turkey Bowls (Shortcuts!) Minced ginger and garlic: For a quicker prep time, use Dorot’s® crushed garlic and ginger cubes. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store.) Another option is to use refrigerated garlic paste and refrigerated minced garlic. Matchstick carrots: Here’s another timesaver for these Ground Turkey Bowls — get shredded carrots from your store; this is so much faster than cutting your own matchstick carrots. Shredded cabbage: Instead of shredding a whole cabbage, grab a bag of already shredded cabbage — easy and it cooks down so quickly! You’ll find it near the salad kits. (The only ingredient on the package should be green cabbage; avoid the veggie blends.) Ground Turkey Bowls Stir-Fry Sauce The sauce that gives the turkey and all the veggies the amazing flavor is so quick and easy to make, using pantry staples! Cornstarch: This thickens everything nicely, adding a rich, glossy finish to the turkey and veggies. Soy sauce: We like using Kikkoman’s® regular soy sauce (not lite/low-sodium) in this sauce. Low-sodium chicken broth: It’s important to use low-sodium to control the saltiness since there is a good amount between the soy sauce and hoisin sauce. Chili-garlic sauce: This balances the sweetness of the hoisin sauce and adds spice to these Ground Turkey Bowls. Without this ingredient, the flavor will be lacking, but if you’re sensitive to spice, you can slightly reduce it (noting that flavor will be affected). If you don’t have access to this sauce, we did test this recipe with sriracha sauce and while not the same, it worked. (We liked 1 tablespoon of Sriracha best.) Hoisin sauce: More in the “quick tip” box below. QUICK TIP What is Hoisin? If you aren’t familiar with hoisin sauce, it’s a condiment made with fermented soybean paste, spices, and other ingredients — it’s sometimes called Chinese BBQ sauce. It adds an umami Asian flavor with sweet, spicy, and tangy elements. It’s very fragrant and makes a pungent sauce, the star of these Ground Turkey Bowls. We’ve found a lot of brands to be fairly lackluster or overpowering in flavor. Our favorite and what we recommend for these bowls is Lee Kum Kee’s® sauce (not sponsored). If there is a brand you know you love, feel free to use that; otherwise, use Lee Kum Kee’s for best results. Ground Turkey Bowls Serving Suggestions Spicy mayo. The spicy mayo makes for a delicious finishing touch on these Ground Turkey Bowls, and it’s easy to make. We use more chili-garlic sauce, mayo, and some limes — and that’s it! If you’d prefer to not make the sauce, the bowls will still be tasty, but we’d recommend drizzling a few lime wedges on top to add a needed acidity and freshness. Over rice. We love a good Ground Turkey Rice Bowl and this turkey + veggie mixture is divine over rice! Here’s our favorite quick way to cook rice: (Note: This only works for basmati rice!) Fill a large pot with water and set it to boil. Once the water is at a rolling boil, salt the water and add in rice. Cook without reducing the heat, for 6 minutes (taste test to ensure it is tender) and then drain and fluff with a fork. Easy! More Ground Turkey Bowl Recipes Turkey Picadillo with gold potatoes Turkey Chili with veggies and beans White Turkey Chili with green enchilada sauce Turkey Bolognese over spaghetti Greek Ground Turkey with a lemon parsley rice FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ground Turkey Bowls 5 from 1 vote - Review this recipe These Ground Turkey Bowls are an explosion of flavor and texture! The sweet and spicy veggie and ground turkey blend is perfect over a bed of steamed rice. And if you're feeling extra, whip together the best spicy mayo sauce for the perfect finishing touch!This dish is a bit spicy, but there is a good amount of sweetness to balance out the spice so it's not too overpowering. That said, if you are sensitive to spice, see Note 5. SAVE TO RECIPE BOX Print Recipe Ground Turkey Bowls 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These Ground Turkey Bowls are an explosion of flavor and texture! The sweet and spicy veggie and ground turkey blend is perfect over a bed of steamed rice. And if you're feeling extra, whip together the best spicy mayo sauce for the perfect finishing touch!This dish is a bit spicy, but there is a good amount of sweetness to balance out the spice so it's not too overpowering. That said, if you are sensitive to spice, see Note 5. Course Dinner, Main Course Cuisine Healthy Keyword ground turkey bowl, ground turkey bowls Prep Time 25 minutes Cook Time 15 minutes Total Time 40 minutes Servings 4 servings Calories 260kcal Cost $8.95 IngredientsGround Turkey1 tablespoon toasted sesame oil (or vegetable oil)2 cups diced mushrooms (Note 1)1 bunch green onions separated1 large red bell pepper, diced1-1/2 tablespoons each: minced ginger, minced garlic1 lb. lean (93/7) ground turkey2 cups matchstick/shredded carrots1 bag (10 oz.) shredded cabbage (Note 2)Serve over: cooked rice (Note 3)Optional: lime wedges, cilantroStir-Fry Sauce2 teaspoons cornstarch1 tablespoon regular soy sauce (not lite)3 tablespoons low-sodium chicken broth1/4 cup good-quality hoisin sauce (Note 4)1 tablespoon + 2 teaspoons chili-garlic sauce, separated (Note 5)Creamy Sauce (Optional)1/2 cup mayo (Note 6)2 juicy limesUS - Metric USMetric InstructionsOPTIONAL CREAMY SAUCE: If making the creamy sauce, start it now, so the flavors have a chance to meld.. Combine 1/2 cup mayo, 1/2 teaspoon lime zest, 3 tablespoons lime juice, and 2 teaspoons (up to 3 teaspoons) chili-garlic sauce. Season with a tiny pinch of salt and pepper. Whisk until smooth, cover, and chill in the fridge until ready to use. (The sauce may make more than what you need for this recipe, but better more than less! Store leftovers in an airtight container for up to a week.)VEGGIE PREP: Wash, dry, and dice mushrooms into small pieces. Thinly slice green onions and separate the white parts from the greens. Dice the red pepper. Mince ginger and garlic.GROUND TURKEY: Heat 1 tbsp oil in a large cast-iron pan over medium-high heat. Once the oil is hot, add in the diced mushrooms, diced red pepper, and white parts of the green onions. Sauté, stirring occasionally, until mushrooms soften, 3-4 minutes. Press to the edges of the pan and add turkey to the center of the pan. Cook, breaking up as you cook, until mostly cooked through, 3-5 minutes. At this point, add in the ginger and garlic and continue to cook and break up turkey until it's no longer pink, about 2-3 minutes. STIR-FRY SAUCE: While the turkey is cooking, whisk together 2 tsp. cornstarch and 1 tbsp. soy sauce in a medium-sized bowl. Once smooth, add in 3 tbsp. chicken broth, 1/4 cup hoisin sauce, and 2 tablespoons chili-garlic sauce. Whisk until smooth and set aside. FINISH MEAT: Back to the turkey: add in the cabbage and matchstick carrots. Stir for 1 minute and then add in the sauce. Cook and stir until the sauce is thickened and glossy and veggies are tender, about 2-3 more minutes. Remove from heat. Stir in the tops of the green onions. SERVE: Serve over white rice drizzled with lots of sauce! Garnish plates with lime wedges and cilantro if desired. Enjoy! Recipe NotesNote 1: Mushrooms: Pretty much any mushrooms will work, and we usually use baby bella or crimini. Two cups is about 5-6 ounces of mushrooms. Note 2: Cabbage: Instead of shredding an entire cabbage, use a bag of already shredded cabbage -- it's easy and it cooks down so quickly! (The only ingredient on the package should be green cabbage -- avoid the veggie blends) Note 3: Rice: Here's our favorite quick way to cook rice: (This only works for basmati rice!) Fill a large pot with water and set it to boil. Once the water is at a rolling boil, salt the water and add in rice. Cook without reducing the heat, for 6 minutes (taste test to ensure it is tender) and then drain and fluff with a fork. Easy! Note 4: Hoisin sauce: We recommend Lee Kum Kee's® sauce for this recipe. Hoisin sauce can vary a lot from brand to brand so if there is a brand you know you love, feel free to use that; otherwise, grab Lee Kum Kee's for great results. Note 5: Chili-garlic sauce: This is spicy and adds heat plus flavor to this dish! Without this ingredient, the flavor will be lacking, but if you're overly sensitive to spice, you can slightly reduce it. If you don't have access to this sauce, we did test this recipe with Sriracha sauce; while not the same, it worked. (we liked 1 tablespoon of Sriracha best in the pork mixture and 1 tablespoon in the sauce--2 Tbs was too hot!) Note 6: Mayo: Use a good (not sweet) mayonnaise like Hellman's/Best Foods®. If you don't want to add the spicy mayo sauce, drizzle lots of fresh lime instead on top of the turkey mixture. The lime will add much-needed acidity and freshness! If you'd like a spicier sauce, add more chili-garlic sauce. Nutrition information is for the meat and veggie mix, not the sauce. Nutrition FactsServing: 1serving | Calories: 260kcal | Carbohydrates: 19.3g | Protein: 29.7g | Fat: 7.4g | Cholesterol: 67.8mg | Sodium: 755.1mg | Fiber: 4.6g | Sugar: 10g 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.
Green Chile Turkey Burgers by Chelsea Lords We love a good turkey burger, but these Green Chile Turkey Burgers are where it’s at! They’re loaded with fire-roasted green chiles, the perfect amount of seasonings, and pepper Jack cheese — delish! Try some of our other favorite burger recipes like our beef Burger Recipe, these insane Teriyaki Burgers, or these quick Chicken Burgers. Green Chile Turkey Burgers For when you’re craving this green-chili-loaded White Turkey Chili, but it’s far too hot outside for soup, these burgers are just the thing to make. They’re perfectly spiced, loaded with flavor, and have a wonderful texture. And while the patties are worth raving over, there is nothing that compares to a buttered and toasted brioche bun layered up with veggies, the turkey patty, and perfectly ripe avocado — swoon! In fact, my ground-turkey-hating father texted me this after I dropped by some leftover burgers, “Best burger ever!!!!!!! Really. This is what I want for my birthday.” What’s in a Green Chile Turkey Burger? A few ingredients in these Green Chile Turkey Burgers are worth going into detail over: Ground turkey. Use turkey sold in a carton, rather than in a chub. Chub-style ground turkey is the kind that comes in the plastic tube and it tends to be less flavorful and more watered down (it sweats in the tube). This makes it even harder to shape the patties. As far as fat percentages, we recommend 93/7. (Ultra-lean 99/1 is too dry and flavorless!) Use panko breadcrumbs. Panko is similar to regular bread crumbs, but it creates a much crunchier, crispier, lighter, and more delicate result. Using panko ensures a more nuanced texture than regular bread crumbs deliver. We recommend fire-roasted diced green chiles — this adds layers of flavor (fire-roasting) without any additional work on your end! Use pre-minced garlic from the jar to save chopping time. Pepper Jack cheese. This cheese is nice and creamy with a subtle emphasis on spice — perfect for these burgers! QUICK TIP What is Jack cheese, anyway? Close to 200 years ago, a businessman named David Jack marketed a mild, semi-firm cheese in the Monterrey, California area. Everyone loved it and started calling it Jack’s cheese. Monterrey Jack is the basic type of Jack cheese, and over time, cheesemakers developed different variations–including pepper Jack. Now you know, and now you can be ready for Trivia Night. Blame it all on David Jack! Spice Levels Less spice: Use mild green chiles and if desired, replace the pepper Jack cheese with Monterey Jack to further reduce the spice. More spice: Use medium or hot green chiles and if desired, add 1/8 teaspoon ground cayenne pepper to the patty mixture. Green Chile Turkey Burger Toppings My one must-have topping is a good, ripe avocado. The combination of the turkey patty with avocado is unbeatable! A ripe avocado adds an amazing creaminess to these Green Chile Turkey Burgers. See “quick tip” below. Lettuce: Butter, romaine, Boston, green leaf lettuce — they all work for this amazing burger. We typically use green leaf lettuce. Tomatoes: A good thick-sliced tomato can make or break a burger — here’s a list of the best tomatoes to use. Red onion: Thinly sliced red onion or caramelized onions make a flavor statement. Mayonnaise. We love Hellman’s/Best Foods® on these burgers — the better the mayo, the better the flavor. Don’t skimp here — the mayo pulls everything together beautifully! QUICK TIP You can tell if an avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose). Can’t find a ripe avocado? We love having these perfectly ripe avocado minis on hand. Grab the pack that lists “Hass Avocados” only in the ingredients instead of getting the guacamole blends! A packet (or half of one) works great instead of avocado on these burgers. You’ve Got To Try Brioche Buns! In my opinion, there is nothing better than a Green Chile Turkey Burger on a brioche bun. And once you’ve got those buns, you simply must toast them with some melted butter — trust me they’re the best! Spread softened butter generously on the insides of the bun. Place them (butter side facing down) on a large pan or grill over medium heat. Toast buns for about 30 seconds to a minute or until golden brown. Remove from heat (subsequent batches will be quicker as the pan continues to get hotter!)
