Muddy Buddy Bars by Chelsea Lords Muddy Buddy Bars are a fun and exciting twist on the classic snack mix that we all know and love. Instead of a bagged snack mix, you’re getting it in bar form! This recipe starts with crispy Chex cereal, which is coated in a delicious blend of creamy, chocolatey, and peanut buttery goodness. The best part? These bars are incredibly simple to make and require no baking. Muddy Buddies, But In Bar Form! If you’re a fan of the classic snack mix, Muddy Buddies (also called Puppy Chow), these bars are a must-try! The ingredients in these bars combine to create the perfect blend of irresistibly sweet and nutty flavors in a convenient and easy-to-eat bar form. The crispy rice and corn Chex cereal are coated in a mixture of melted chocolate, peanut butter, and marshmallows, while the Reese’s chips and mini Reese’s add an extra burst of peanut buttery goodness. The powdered sugar on top provides a light, sweet finish to every bite. With no baking required, this recipe is simple and straightforward, making it perfect for anyone who loves a tasty and easy-to-make treat. Muddy Buddy Bars Ingredients Unsalted butter: This provides the fat needed to create a rich and smooth texture for the gooey, chocolatey mixture that holds these bars together. We like to use unsalted butter so we can perfectly control the amount of salt in these treats. Rice and Corn Chex cereal: This is the base of the bars and provides the crunch. We like a combination of the 2 cereals best. If you want to only use one flavor, stick with Corn Chex. Marshmallows: This is one of the main ingredients that binds everything together and creates the sticky, gooey texture of the bars. Grab the freshest and softest possible marshmallows. Vanilla extract: A splash of vanilla extract adds a subtle sweet flavor to the bars. QUICK TIP The fresher and softer the marshmallows, the chewier and tastier the bars will be. Press on the bags of marshmallows at the store to find the softest one. Stale marshmallows won’t melt properly and can result in less-than-ideal bars. Ingredients Continued Fine sea salt: Just a pinch of salt is added to enhance the overall flavor of the bars and balance out the sweetness. High-quality semi-sweet chocolate chips: The better the chocolate chips used, the better the melt and ultimately the flavor of Muddy Buddy Bars. My favorite for these bars is either Ghirardelli® or Guittard® (not sponsored). Cheaper brands can have a waxier content that is far less flavorful and doesn’t melt down as well. Peanut butter: Use a creamy peanut butter instead of chunky peanut butter for a smoother texture. We love and highly recommend Skippy® Creamy Peanut Butter (not sponsored). Corn syrup: This is a sweet syrup that ensures the bars hold together properly. Be sure to use light corn syrup instead of dark corn syrup. Muddy Buddy Bars Additions (Optional) Reese’s peanut butter baking chips: These chips add a burst of peanut butter flavor to the bars. You can find them in the baking aisle of the grocery store. They have the same classic taste as the peanut butter layer in Reese’s candies. Mini Reese’s peanut butter cups: These add even more peanut butter and chocolate flavor to the bars. If you can’t find the mini cups, you can chop up larger peanut butter cups instead. Powdered sugar: This is used to give the bars a sweet finish and the classic powdered sugar sprinkling from Muddy Buddies. Use a fine-mesh sieve to sprinkle it evenly on top of the bars. Muddy Buddy Bars Tips Grease the pan: Muddy Buddy Bars are sticky and gooey, so it’s important to grease your baking dish well before adding the mixture. Alternatively, you can line the pan with parchment paper or foil to make removing the bars even easier. Don’t over-compress: Once you’ve spread the sticky-coated cereal mixture into the pan, avoid compressing it too much. Over-compressing the bars will yield tough, hard bars. Keep the heat low: High heat can cause the marshmallows to harden, which will result in hard and unenjoyable bars. Keep the heat as low as possible and remove the marshmallows from the heat as soon as they’re melted. Stir the mixture constantly as the marshmallows melt down and become a gooey mass. Mix the cereal in carefully: When you add the cereal to the chocolate-marshmallow mixture, mix it in gently so that you don’t crush the cereal pieces too much (some crushing is normal!). Use a sturdy and heat-resistant spatula: A sturdy and heat-resistant spatula is the best tool for making Muddy Buddy Bars. It will help you mix the ingredients together evenly and press the mixture firmly into the pan. Let the bars cool completely: Allow the bars to cool completely before cutting them into squares. This will help them set properly and prevent them from falling apart. If you try to cut them too soon, they will be too soft and won’t hold their shape. STORAGE These Muddy Buddy Bars are best enjoyed the same day they are made. If you need to store them, keep them in an airtight container at room temperature, and avoid refrigerating or freezing them. Freezing is possible, but affects the texture and flavor. For the best experience, make them fresh and consume them promptly. More No-Bake Treats No-Bake Cookies classic chocolate & peanut butter bars No-Bake Granola Bars with a chocolate drizzle Golden Oreo Truffles or chocolate Oreo Truffles Pistachio Icebox Cake made with pistachio pudding Chocolate Peanut Butter Pie with an Oreo Pie Crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Muddy Buddy Bars 5 from 1 vote - Review this recipe Muddy Buddy Bars are a fun and exciting twist on the classic snack mix that we all know and love. Instead of a bagged snack mix, you're getting it in bar form! This recipe starts with crispy Chex cereal, which is coated in a delicious blend of creamy, chocolatey, and peanut buttery goodness. The best part? These bars are incredibly simple to make and require no baking. SAVE TO RECIPE BOX Print Recipe Muddy Buddy Bars 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Muddy Buddy Bars are a fun and exciting twist on the classic snack mix that we all know and love. Instead of a bagged snack mix, you're getting it in bar form! This recipe starts with crispy Chex cereal, which is coated in a delicious blend of creamy, chocolatey, and peanut buttery goodness. The best part? These bars are incredibly simple to make and require no baking. Course Dessert, Snack, treat Cuisine American, Vegetarian Keyword Muddy Buddy Bars Prep Time 30 minutes Setting Up 30 minutes Total Time 1 hour Servings 24 bars Calories 239kcal Author Chelsea Lords Cost $7.99 Ingredients▢ 8 cups Chex cereal (we like 4 cups corn, 4 cups rice--See Note 1)▢ 5 tablespoons unsalted butter, sliced into tablespoons▢ 1/4 cup light corn syrup▢ 6 cups soft/fresh mini marshmallows (Note 2)▢ 1-1/2 cups semi-sweet chocolate chips▢ 1/8 teaspoon fine sea salt▢ 1/3 cup creamy peanut butter▢ 2 teaspoons vanilla extract▢ 1/2 cup Reese’s baking chips, optional▢ 1/2 cup Reese's minis▢ 1 tablespoon powdered sugar InstructionsPREP: Generously grease a 9x13-inch pan with nonstick cooking spray or softened butter. Measure out the cereal and place it in a very large bowl. CHOCOLATE-PEANUT BUTTER MIXTURE: In a medium nonstick pot, add in this order: slices of butter, corn syrup, marshmallows, chocolate chips, and sat. Heat over low heat, stirring frequently until melted (see Note 3). Remove from heat and stir in the peanut butter and vanilla. PREPARE BARS: Pour the melted chocolate mixture into the measured cereal and, use a sturdy spatula, to mix gently until cereal is evenly coated. Let the mixture sit for a minute or two to cool a bit and then add in the Reeses cups and peanut butter chips (they'll still melt a bit--this is intended). Gently mix through a few times. Transfer and gently and evenly press the mixture into the prepared pan (see Note 4). LET SET: Let sit for at least 30 minutes up to an hour before using a fine mesh sieve to lightly sprinkle bars with powdered sugar. Cut into bars, and enjoy! STORAGE: Store at room temperature covered tightly. Bars best enjoyed the same day they're made! Recipe NotesNote 1: Cereal: We like a combination of the 2 cereals best. If you want to only use one flavor, stick with Corn Chex. Note 2: Marshmallows: Grab the freshest and softest possible marshmallows. The fresher and softer the marshmallows, the chewier and tastier the bars will be. Press on the bags of marshmallows at the store to find the softest one. Stale marshmallows won't melt properly and can result in less-than-ideal bars. Note 3: Keep the heat low: Too high of heat can cause the marshmallows to harden, which will result in hard and unenjoyable bars. Don't be tempted to increase the temperature -- keep the heat as low as possible and remove the marshmallows from the heat as soon as they're melted. Stir the mixture frequently as the marshmallows melt down and become a gooey mass. Note 4: Don't over-compress: Once you've spread the sticky-coated cereal mixture into the pan, avoid compressing it too much. Over-compressing the bars will yield tough, hard bars. To keep the mixture from sticking, lightly grease your hands (or the spatula) with cooking spray and then press in. Nutrition FactsServing: 1serving | Calories: 239kcal | Carbohydrates: 34.5g | Protein: 3.3g | Fat: 11.2g | Cholesterol: 6.4mg | Sodium: 113.4mg | Fiber: 2.2g | Sugar: 22.1g 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.
Turkey Lettuce Wraps (Santa Fe) by Chelsea Lords Turkey Lettuce Wraps make for a delicious and healthy meal that’s easy to make and perfect for any night of the week. This recipe is packed with lean protein, fresh vegetables, and flavorful spices that will leave your taste buds satisfied and your body feeling nourished. Not only are these lettuce wraps a great option for a low-carb meal, but you can also put the filling inside a tortilla to make a quick and easy taco, or serve it over rice for a heartier meal. The options are endless with this versatile and delicious filling! So Many Options With This Recipe! This Turkey Lettuce Wrap recipe is incredibly versatile. Not only is it a delicious and healthy option for a low-carb meal, but the filling can be used in so many different ways to create a variety of meals. The mixture of ground turkey, diced veggies, and flavorful spices creates a tasty and nutritious filling that can be used in lettuce wraps, tacos, salads, quesadillas, and more. Here are some of our favorite ways to use the filling: Inside lettuce wraps: As the recipe suggests, fill Boston lettuce leaves with the turkey mixture and add your favorite toppings In tortillas: Warm up/char some tortillas, spoon in the filling, and top with your favorite taco toppings. Over rice: Spoon the turkey mixture over cooked rice for a heartier meal. In a salad: Chop up some romaine and make a salad bowl with the turkey filling on top. Add some fresh veggies like cherry tomatoes and an avocado. Drizzle with Cilantro Lime dressing. Inside baked potatoes: Cut open a baked potato and spoon in the turkey mixture for a hearty and filling meal. Top with a dollop of sour cream and some chopped scallions for added flavor. Inside quesadillas: Spoon the turkey mixture between two tortillas with some shredded cheese and cook until the cheese is melted and the tortillas are crispy. In a wrap: Fill a wrap with the turkey mixture, some shredded lettuce, and diced tomatoes for a delicious and filling lunch on-the-go. In nachos: Spoon mixture over chips and add cheese. Bake, and then load up with taco toppings. (Or try these Loaded Taco Fries; they’re one of my favorite recipes!) Use it in a burrito bowl: Make some cilantro-lime rice, top it with this meat mixture, add in some black beans, and finish it with your favorite burrito bowl toppings. QUICK TIP Great Meal Prep Option! Not only is this recipe easy to make, but it’s also a great way to meal prep for the week. You can make a big batch of the filling and use it in different ways throughout the week for quick and easy meals. How To Make Turkey Lettuce Wraps Use lean ground turkey: To keep this recipe on the healthy side, it’s important to use lean ground turkey. Look for ground turkey that is labeled 93/7, which means it contains 93% lean meat and 7% fat. Customize the spices: Feel free to adjust the spices in the recipe to your liking. You can add more or less chili powder depending on how spicy you like it, or add in other spices like cayenne pepper or smoked paprika. Prep ahead of time: You can save time by prepping the veggies ahead of time. Dice the red pepper and carrots and store them in an airtight container in the fridge until you’re ready to cook. Use fresh lettuce: Be sure to use fresh lettuce leaves for the wraps. Wash and dry them well before using so that they are crisp and sturdy enough to hold the filling. Avoid overcooking: Overcooked ground turkey can be dry and lose its flavor. Use a food thermometer to make sure the internal temperature reaches 165 degrees F, but don’t cook it beyond that. Use the right lettuce: Boston lettuce and romaine lettuce are great options for lettuce wraps because they have large, sturdy leaves that can hold a good amount of filling. Avoid using delicate greens like butter lettuce or spring mix, which may tear or wilt. Turkey Lettuce Wraps Toppings Here are some topping ideas that would go well with Turkey Lettuce Wraps: Avocado: Sliced avocado adds a rich and creamy component to the lettuce wraps. If you don’t love avocado, but want some creaminess, add a scoop of light sour cream. Cilantro: Fresh cilantro adds a burst of fresh and herbaceous flavor to the lettuce wraps. Lime wedges: Squeezing a wedge of lime over the lettuce wraps adds a bright and tangy flavor that pairs well with the savory turkey filling. Cotija cheese: Crumbled cotija cheese adds a salty and tangy flavor that complements the sweet and spicy flavors of the turkey filling. If you want to keep the recipe dairy-free, you can skip the cheese. Hot sauce: If you like your food spicy, drizzle some hot sauce over the lettuce wraps to add heat and flavor. Cilantro-lime sauce: You can prepare the sauce ahead of time to allow the flavors to meld further, making it even more flavorful. It’s definitely our favorite addition to this recipe! What To Serve With Turkey Lettuce Wraps Here are some side dish ideas to complement your Turkey Lettuce Wraps: Quinoa Salad: A simple quinoa salad is a perfect side dish for lettuce wraps. Or keep it simple with this easy everyday salad recipe. Sweet Potato Fries: If you’re looking for a fun and flavorful side dish, try making sweet potato fries or a side of these roasted sweet potatoes Cucumber Salad: A refreshing cucumber salad is a perfect complement to the rich and savory flavors of the turkey filling. Edamame: Edamame is a great source of protein and fiber, and makes a perfect side dish for lettuce wraps. Simply boil frozen edamame according to package directions and season with salt and pepper. STORAGE Storage To store the Turkey Lettuce Wraps, place the leftover filling in an airtight container and store it in the fridge for 3-4 days. Store the lettuce leaves separately in a zip-top bag with a paper towel to absorb any moisture. When you’re ready to eat, simply reheat the filling in the microwave or on the stovetop until heated through, and assemble your lettuce wraps with your desired toppings. If you have any leftover cilantro-lime sauce, you can store it in a separate airtight container in the refrigerator for 5-7 days. It makes a great addition to salads, tacos, and even as a dip for vegetables or tortilla chips. More Tasty And Nutrient-Dense Recipes Greek Ground Turkey with lemon-parsley rice Nourish Bowls with a hot honey sauce Ground Turkey Sweet Potato Skillet with black beans Vegetarian Sushi Bowls with delicious sushi rice Ground Turkey Stir Fry with cabbage & a quick sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Lettuce Wraps 5 from 2 votes - Review this recipe Turkey Lettuce Wraps make for a delicious and healthy meal that's easy to make and perfect for any night of the week. This recipe is packed with lean protein, fresh vegetables, and flavorful spices that will leave your taste buds satisfied and your body feeling nourished. SAVE TO RECIPE BOX Print Recipe Turkey Lettuce Wraps 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Turkey Lettuce Wraps make for a delicious and healthy meal that's easy to make and perfect for any night of the week. This recipe is packed with lean protein, fresh vegetables, and flavorful spices that will leave your taste buds satisfied and your body feeling nourished. Course Dinner, Main Course Cuisine American, Healthy Keyword Turkey Lettuce Wraps Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 4 servings Calories 266kcal Author Chelsea Lords Cost $6.72 Ingredients▢ 1 tablespoon olive oil▢ 1 large red pepper, finely diced (1-1/2 cups)▢ 2 large carrots, peeled & finely diced (1-1/2 cups)▢ 1 pound lean (93/7) ground turkey▢ 1/2 cup tomato sauce▢ 3/4 cup drained & rinsed black beans▢ 3/4 cup frozen corn▢ For serving: 1 head Boston lettuce or romaine OR serve this filling over cooked rice▢ For serving: cilantro-lime sauce (Note 1)▢ Optional, for serving: 1 large, ripe avocado, sprinkle of cotija, fresh lime wedgesSeasoning Mix▢ 1 tablespoon chili powder▢ 1 teaspoon each: ground cumin & paprika▢ 1/2 teaspoon each: garlic powder, onion powder, & dried oregano▢ 1-1/2 teaspoon beef bouillon powder (Note 2)▢ Fine sea salt & pepper (1/2 tsp of each) InstructionsCILANTRO-LIME SAUCE: If making the sauce, start here. If using lettuce for wraps, gently wash and dry individual lettuce leaves. Let stand to fully dry while making the filling. If serving over rice, prepare the rice.FILLING: Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Once the oil is hot, add the diced carrot & pepper. Sauté, stirring occasionally for 5 minutes or until beginning to soften. Press to the edges and add the ground turkey into the center of the pan. Add all of the seasonings listed under "seasoning mix." FILLING CONT.: Crumble the meat into small pieces and cook until no longer pink, about 5-8 minutes. While cooking and crumbling, incorporate veggies in. Add in the tomato sauce, black beans, and corn. Scrape the bottom of the pan to release any browned bits (this is where the flavor is!). Let simmer for 3-5 minutes, or until fully cooked through, and then remove from heat to let slightly cool. ASSEMBLY: Scoop a big spoonful of filling into prepared lettuce wraps or over prepared rice. Top with your favorites--we love a diced avocado, a sprinkle of cotija, a squeeze of lime, and lots of cilantro-lime sauce. Enjoy promptly! Recipe NotesNote 1: Cilantro Lime Sauce: Here's the website favorite cilantro-lime sauce. OR try our favorite healthy cilantro-lime sauce (dairy-free & vegan!). We love the freshness and vibrancy the sauce adds--the lettuce wraps are lacking without a sauce. Note 2: Beef Bouillon Powder: We love the rich and savory flavor that the beef bouillon powder adds to the turkey filling. It really takes the taste to the next level by providing a beefy essence that perfectly complements the other ingredients. However, if you prefer to omit it, that's okay too! Just keep in mind that you may need to add some extra salt to compensate for its absence. Nutrition FactsServing: 1serving | Calories: 266kcal | Carbohydrates: 20.1g | Protein: 29.5g | Fat: 7.7g | Cholesterol: 67.8mg | Sodium: 281.3mg | Fiber: 6g | Sugar: 6.3g 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.
Mujadara by Chelsea Lords Vibe Israel generously gifted me a trip to Israel to help me create this post. However, I want to clarify that all opinions expressed in this post and my affection for Israel are entirely my own. Mujadara, also known as Mejadra, is a popular Middle Eastern dish made with rice, lentils, and caramelized onions. The rice and lentils are cooked together with fragrant spices, giving the dish a warm and comforting flavor. The onions on top add a sweet and savory crunch to the dish. Serve Mejadra s a main vegetarian course or as a side dish with yogurt and/or a fresh salad. Mujadara If you follow me on Instagram, you may have caught a glimpse of my recent trip to Israel. During my visit, I was blown away by the incredible cuisine and I can’t wait to share more about it here. While in Jaffa, Israel, we had the pleasure of visiting the home of a local Arab Christian woman named Doris. Together, we prepared an amazing feast that included Mujadara, tabbouleh, hummus, baba ghanoush, avocado salad, a roasted veggie dish with rice, and toasted Za’atar pitas. This was one of my favorite experiences while in Israel! Doris was an incredible host, and we had a wonderful time cooking and learning from her in her kitchen. This is the group of food bloggers (& friends!) I got to enjoy Israel with! From left to right: Kimber, Courtney, me, our tour guide Hadas, Bev, Melissa, Julie, Bar, Rachael, Aubrey, and Doris. Photo credit: Gala (@g.shraer) One dish that particularly stood out to me was the Mujadara. The original recipe we made with Doris took a couple of hours to prepare, between the slow caramelization of onions and cooking lentils until they were perfectly tender. Since coming home, I’ve found a way to streamline the process that includes a few shortcuts to make this dish in under 30 minutes. As someone who loves the taste of Mujadara but struggles to find the time to make it as frequently as I’d like (especially since we like it as a side dish instead of a main course), I’m excited to share this quicker version of the recipe. Doris graciously shared her recipe with me, and I’ve made a few modifications to make it practical for weeknight meals without sacrificing flavor. I hope you’ll love it as much as I do! [quickitp] Mujadara has different variations and names depending on where you are. Some of the spelling variations include mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra. [/quicktip] SHORTCUTS Here are some options to make Mujadara more quickly: Use canned lentils: Soaking and cooking lentils from scratch can be time-consuming. Instead, opt for canned lentils that are already cooked and ready to go. Use pre-fried onions: Caramelizing onions is a slow process, taking up to an hour to achieve the right texture and flavor. Instead, consider purchasing french-fried onions from the store. (They’re usually located with canned vegetables or with salad toppings.) This will give you a similar great taste without the time investment. By using these two shortcuts, you can have a delicious bowl of Mujadara on the table in 30 minutes or less, making it a perfect option for a busy weeknight dinner. A More Authentic Mujadara If you’re looking to make a more authentic version of Mujadara, here’s the recipe that Doris taught us. The key ingredient in Mujadara is caramelized onions, so it’s important to start by thoroughly caramelizing them. To do this, heat 1/2 cup of olive oil in a large, deep skillet and add 3 large, thinly sliced onions. Cook the onions over low heat for about 50 minutes to an hour, stirring occasionally, until they are deeply caramelized. Use a slotted spoon to remove the onions to a separate plate and salt them lightly. If you’re using dried lentils, start by soaking them for about an hour and then draining them. Add more oil, drained lentils, seasonings, salt, and water to the same pan you cooked the onions in. Cook until the lentils are soft, and then add the rice. Doris recommends using less rice than lentils – if you use 2 cups of lentils, use 1 cup of rice. Make sure to add enough water to the pan to cover everything (but not above). Cover and cook until the rice is tender. Let rest, and then fluff everything up and add lots of fresh herbs. How To Make Mujadara (Tips) The fresh parsley and green onions add a lot of flavor and brightness to this dish. Don’t skimp on them! Adding a squeeze of lemon juice just before serving can help brighten up the flavors and add a touch of acidity. To keep the fried onions from getting soggy, it’s best to keep them separate from the rice until right before serving. Mujadara is best served immediately after being made. If you need to store it, keep the rice and lentils separate from the onions until you’re ready to serve. If you’re using canned lentils, be sure to thoroughly rinse and drain them before adding them to the dish. Finally, be patient during the resting period. If you rush it, the rice could end up mushy. Give the dish time to rest and absorb the remaining liquid before serving. STORAGE Storing Leftovers To store Mujadara, be sure to keep the pilaf (rice and lentil mixture) separate from the onions. Allow time for it to cool to room temperature and transfer to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer time, you can freeze it in a freezer-safe container for up to 2-3 months. When you’re ready to eat, you can reheat the Mujadara in the microwave or on the stovetop. If it seems too dry, you can add a little bit of water or broth to moisten it. Drizzle with a touch of olive oil, a squeeze of lemon, and add the fried onions on top right before serving. What To Serve With Mujudara Mujadara is a flavorful and hearty dish that can be served as a side or vegetarian main course. Traditionally, it is served with a side of yogurt and a simple salad of diced cucumbers and tomatoes dressed with lemon juice and olive oil. You can also serve it with pita, hummus, pickled vegetables, or roasted vegetables such as eggplant, cauliflower, or Brussels sprouts. For a more substantial meal, you can serve it with falafel, grilled chicken or lamb. My personal favorite way to eat it is with a big scoop of yogurt and some seasoned grilled chicken. More Favorite Recipes Using Lentils: Beef Lentil Soup with a yogurt topping Daal immune-boosting lentils! Lentil Bolognese over spaghetti Lentil Curry with carrots Lentil Salad with a lemon vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mujadara 5 from 1 vote - Review this recipe Mujadara, also known as Mejadra, is a popular Middle Eastern dish made with rice, lentils, and caramelized onions. The rice and lentils are cooked together with fragrant spices, giving the dish a warm and comforting flavor. The onions on top add a sweet and savory crunch to the dish. Mejadra is often served as a main vegetarian course or as a side dish with yogurt and/or a fresh salad. SAVE TO RECIPE BOX Print Recipe Mujadara 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Mujadara, also known as Mejadra, is a popular Middle Eastern dish made with rice, lentils, and caramelized onions. The rice and lentils are cooked together with fragrant spices, giving the dish a warm and comforting flavor. The onions on top add a sweet and savory crunch to the dish. Mejadra is often served as a main vegetarian course or as a side dish with yogurt and/or a fresh salad. Course Appetizer, Main Course, Side Dish Cuisine israeli, middle eastern, Vegetarian Keyword Mujadara Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 -6 as a side Calories 522kcal Author Chelsea Lords Cost $7.98 Ingredients▢ 3 tablespoons olive oil, divided▢ 1½ teaspoons each: ground cumin and ground coriander▢ 1 teaspoon garlic powder▢ ½ teaspoon ground turmeric▢ 1 cup white basmati rice uncooked (Note 1)▢ 1⅓ cup water▢ 2 cans (15 oz each) lentils, drained and rinsed▢ 1 teaspoon white sugar▢ Fine sea salt and pepper ▢ ½ cup flat-leaf parsley finely chopped (~½ bunch)▢ ½ cup finely chopped green onions (~1 bunch)▢ For serving: crispy fried onions▢ Optional, for serving: lemon wedges, yogurt, Israeli saladUS - Metric USMetric InstructionsSPICES AND RICE: Add 2 tbsp olive oil to a medium-sized pot over medium heat. Add ground cumin, coriander, garlic powder, and turmeric. Sauté stirring constantly, until fragrant, about 2-3 minutes. Add rice and sauté for 1 minute. ADD LENTILS: Add the water, drained and rinsed lentils, sugar, and salt and pepper to taste (I add 1¼ tsp salt & ¼ tsp pepper). Bring to a boil; then turn heat to medium-low. Cover with a lid and cook for 10-14 minutes or until most of the liquid is absorbed. (It's okay if there is still a little liquid; it will absorb during resting.) Keeping the lid on, remove the entire pot from heat and let it stand for 10 minutes. Don't rush this step! FINISHING TOUCHES: After 10 minutes, remove the lid and fluff the rice with a fork. Stir in the finely chopped parsley and green onions. Taste and season with more seasonings if needed. Transfer rice and lentils to a wide serving platter and drizzle the remaining 1 tbsp oil over everything. Squeeze on some fresh lemon if desired. Top with crispy onions and enjoy warm! Great with a dollup of yogurt too! Recipe NotesNote 1: Rice: If you use a variety of rice other than basmati, you'll likely need a bit more liquid. But if possible, use basmati rice, it truly works the best here! Also, no need to rinse the rice first here or you may end up with too much liquid. Note 2: Using real onions and dried lentils: If you're looking to make a more authentic version of Mujadara, here's the recipe that Doris taught us: The key ingredient in Mujadara is caramelized onions, so it's important to start by thoroughly caramelizing them. To do this, heat 1/2 cup of olive oil in a large, deep skillet and add 3 large, thinly sliced onions. Cook the onions over low heat for about 50 minutes to an hour, stirring occasionally, until they are deeply caramelized. Use a slotted spoon to remove the onions to a separate plate and lightly salt them. If you're using dried lentils, start by soaking them for about an hour and then draining them. To the same pan that you caramelized the onions in, add more oil, the drained lentils, seasonings, salt, and water. Cook until the lentils are soft, and then add the rice. Doris recommends using less rice than lentils - if you use 2 cups of lentils, use 1 cup of rice. Make sure to add enough water to the pan to cover everything to the same height (but not above). Cover and cook until the rice is tender. Let rest then fluff everything up and add lots of fresh herbs. Nutrition information does not include the fried onions. Nutrition FactsServing: 1serving | Calories: 522kcal | Carbohydrates: 83g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 17mg | Potassium: 929mg | Fiber: 18g | Sugar: 5g | Vitamin A: 773IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 8mg 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.
Mint Oreo Truffles by Chelsea Lords Decadent and irresistibly delicious Mint Oreo Truffles made with just three main ingredients and no baking required! With a rich, creamy, and minty Oreo filling coated in a smooth layer of chocolate, every bite is pure bliss. And if you’re a fan of Andes mints, you won’t want to sleep on the optional garnish of chopped mints on top! Mint Oreo Truffles If you’re a fan of mint chocolate, then you need to try these Mint Oreo Truffles! These bite-sized treats are incredibly easy to make with just a few simple ingredients, and they taste absolutely divine. The creamy filling is made with crushed mint Oreo cookies and cream cheese, and then dipped in rich, melted chocolate. The result is a heavenly treat that’s perfect for any occasion – from a sweet snack to impress your guests, to a homemade gift for your loved ones. These regular Oreo balls are already a family favorite, but when I switched it up and used Mint cookies instead of the regular ones, and topped them with chopped Andes mints, my family agreed that they were better than ever! Let’s Chat Chocolate For the ultimate in both taste and presentation, it’s crucial to use high-quality baking chocolate bars or good quality melting wafers when making mint Oreo truffles. Look for 4-ounce bars of brands like Baker’s, Guittard, or Ghirardelli in the baking aisle. Grab your favorite flavor of chocolate choosing from milk, semi-sweet, bittersweet, or white chocolate to suit your preferences. Using chocolate melting wafers, like the ones made by Ghirardelli®, is a great alternative to baking bars since it’s a bit easier and saves time chopping down bars. However, it’s important to avoid using chocolate chips, which contain stabilizers that prevent them from melting into the right consistency for coating. Candy melts or almond bark are also not recommended, as they don’t deliver the same rich chocolate flavor as baking bars or melting wafers. Other Mint Truffle Ingredients Family-size Mint Oreos. For our chocolate Oreo truffle recipe, we use a standard-size package of Oreos, but when using the Mint Oreos, we recommend using a family-size package. We found that the regular size made the mixture a little too wet and soft. (This recipe will still work with the smaller package of Oreos, but is easiest/best with the larger package.) Cream cheese. Be sure to use full-fat, brick-style cream cheese, as lower fat and tub cream cheese won’t give the same result. Coconut or vegetable oil. Adding a small amount of coconut or vegetable oil to the chocolate will make it smoother and easier to dip the truffles. If the chocolate is too thick, you can add a little more oil. Optional, Andes Mints: And if you’re feeling extra indulgent, you can top the truffles with finely chopped Andes mints for an extra minty flavor, plus some added texture. QUICK TIP Here’s how we like to dip Mint Oreo Truffles: Dip a fork in the melted chocolate then place a chilled ball on top of the fork. Use a spoon to pour melted chocolate over the ball. Tap that fork against the bowl a few times to smooth the chocolate and then slide the fork against the edge of the bowl to remove excess chocolate. Use a table knife to gently slide the ball off the fork and onto a parchment-lined tray to harden. Mint Oreo Truffle Recipe Tips Make sure the Oreos are finely crushed; big chunks of cookie will mess up that creamy interior texture. To make it easier to mix the cream cheese with the Oreo crumbs, use room temperature cream cheese. Cold cream cheese will be harder to mix and can result in lumps throughout the truffles. If you’re having trouble with dipping the truffles, try freezing the un-dipped balls for 10-15 minutes to firm them up a bit. This can make them easier to handle and prevent them from falling apart when dipped. When melting the chocolate, be careful not to overheat it as this can cause it to seize up and become unusable. Use a microwave-safe bowl and heat the chocolate in 20-second intervals, stirring between each interval until the chocolate is fully melted. If your chocolate coating is too thick, add a bit more oil to the melted chocolate to help thin it out and make dipping easier. Be careful not to add too much, as this can affect the texture and flavor of the chocolate. Using a lined sheet pan is an important step in this recipe as it helps with easy cleanup and prevents the truffles from sticking to the pan. To line a sheet pan, you can use parchment paper, wax paper, or a silicone mat. Make sure to spread the truffles out on the lined sheet pan evenly and leave enough space between each truffle. VARIATIONS Add some visual interest to your Mint Oreo Truffles by drizzling them with melted white chocolate and then sprinkling chopped Andes mints on top. STORAGE Storage Instructions Storage: Mint Oreo truffles can be stored in an airtight container in the refrigerator for up to 1 week. Make Ahead: The shaped Oreo balls can be chilled in the refrigerator for up to three days before coating them with chocolate. Cover them tightly to keep them from drying out in the fridge. Freezing: You can also freeze the un-dipped truffles for up to 3 months. Be sure to thaw them overnight in the refrigerator before dipping in chocolate the next day.. More Minty Desserts: Mint Chocolate Bark with mint cookies Shamrock Shake McDonald’s copycat milkshake Mint Brownie Cookies with a chocolate ganache topping Thin Mint Cheesecake with an Oreo Pie Crust Mint Brownies with a mint frosting center and chocolate topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mint Oreo Truffles 5 from 1 vote - Review this recipe Decadent and irresistibly delicious Mint Oreo Truffles made with just three main ingredients and no baking required! With a rich, creamy, and minty Oreo filling coated in a smooth layer of chocolate, every bite is pure bliss. And if you're a fan of Andes mints, you won't want to sleep on the optional garnish of chopped mints on top! SAVE TO RECIPE BOX Print Recipe Mint Oreo Truffles 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Decadent and irresistibly delicious Mint Oreo Truffles made with just three main ingredients and no baking required! With a rich, creamy, and minty Oreo filling coated in a smooth layer of chocolate, every bite is pure bliss. And if you're a fan of Andes mints, you won't want to sleep on the optional garnish of chopped mints on top! Course Dessert, treat Cuisine American, Vegetarian Keyword Mint Oreo Truffles Prep Time 20 minutes Chilling Time 30 minutes Total Time 50 minutes Servings 30 truffles (depending on the size) Calories 116kcal Author Chelsea Lords Cost $7.12 Ingredients▢ 1 family-sized pkg. (530g) Mint Oreo Cookies (Note 1)▢ 8 oz. full-fat, block-style cream cheese, softened▢ 2 cups (about 10-12 oz.) milk, semi-sweet, or dark chocolate melting wafers (Note 2)▢ 2 teaspoons vegetable or coconut oil▢ Optional: Andes mints, unwrapped and finely chopped InstructionsPULSE OREOS: Place whole Oreo cookies (don't separate cookie from creme) in a blender or food processor. Pulse until they have been crushed into fine crumbs. Ensure there are no large pieces and transfer to a large bowl or stand mixer. COMBINE: Add the softened cream cheese (room temperature, not melted at all) to the Oreo crumbs. Using a hand mixer or the whisk attachment on a stand mixer, beat until ingredients are well combined and smooth. (If you don't have a mixer, knead with your hands until smooth and combined.) Cover and refrigerate the dough for at least 30 minutes. SHAPE: Use a 1 tablespoon measuring spoon or a cookie scoop to measure out the dough balls. Roll into even-sized balls. (If mixture is still too wet or gets difficult to shape, chill it again for longer). Place balls on a large lined sheet pan and chill, in the fridge, for another 15 minutes. MELT CHOCOLATE: Once the balls are chilled, add chocolate and 2 teaspoons coconut oil to a microwave safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds. Be patient microwaving to avoid burning the chocolate and remember the chocolate is melting even outside of the microwave. (See Note 3)DIP OREO BALLS: Once melted and smooth, coat the Oreo balls in the chocolate. I dip a fork in the chocolate then take an Oreo ball straight from the pan and place it on top of the dipped fork. With my other hand and a spoon, I spoon the melted chocolate over the fork. I tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. I use a knife to push the Oreo ball off of the fork back onto the lined sheet pan. Garnish balls immediately after dipping (See step 6). Repeat until all the balls have been dipped. Allow dipped truffles to harden at room temperature (not fridge/freezer).(Trouble-shooting: If the chocolate is too thick and not coating the Oreo ball well, add 1/2 teaspoon additional coconut oil. If chocolate begins to harden while dipping, reheat the melted chocolate in the microwave. Depending on how quickly you work and/or how fast the chocolate hardens, you might have to re-melt the chocolate a few times.)OPTIONAL GARNISH: If desired, top with a sprinkle of finely chopped Andes mints while the chocolate is still wet. ENJOY: Let set and they're ready to enjoy! Store any leftovers in an airtight container in the fridge for up to 1 week. Video Recipe NotesNote 1: Oreos: We found that a standard Family-sized package works the best (don't get double-stuffed!) This is about 36-39 Oreos. Note 2: Chocolate: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to hold their shape for cookies, but not so much when you want a pretty coating on Oreos). We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!). Use whatever flavor chocolate you like best! Note 3: Microwaving tip: Scorching will ruin the chocolate; the trick is to heat it in very short bursts and to stir a lot. So much melting happens outside of the microwave. We never want the chocolate to get hot, just warm enough to melt very gradually and once it's smoothly melted, it should be room temperature. Nutrition FactsServing: 1serving | Calories: 116kcal | Carbohydrates: 11.9g | Protein: 1.6g | Fat: 7.7g | Cholesterol: 7.6mg | Sodium: 34mg | Fiber: 1.1g | Sugar: 9.9g 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.
Orecchiette, Sausage, and Broccoli Pasta by Chelsea Lords This vibrant Orecchiette, Sausage, and Broccoli Pasta is deeply savory and ultra satisfying without feeling heavy. This pasta dinner is made without heavy cream and minimal amounts of butter. Instead, the sauce is created mainly with chicken broth and olive oil. We’ve loaded in plenty of broccoli and finish the dish with a good dose of Parmesan cheese — the whole family is going to love this one! How do you pronounce Orecchiette in Italian? “oh-reck-ee-ET-tay” (Here’s a video to hear the proper Orecchiette pronunciation) Orecchiette with Sausage Sausage and pasta are a match made in heaven — I’ll take the two together whenever I have the option! Usually when we combine sausage and pasta, it’s in a decadent and heavy cream sauce. Delicious? Absolutely! But certainly more of an indulgent dinner. (Hello, my fave comfort meals: Sausage Rigatoni, Creamy Sausage Pasta, and Summer Pasta!) This dish is a lighter, weeknight meal type of option–for when you’re craving comfort food, but a little bit less. There is no cream or milk in this dish; instead the saucy base is made up of browned bits from the sausage (loads of flavor here), chicken broth, olive oil, and a touch of butter for good measure. This dish feels refreshingly light, especially if you add a squeeze of lemon! Truly, it makes the best sauce for orecchiette pasta — it clings perfectly to every nook and cranny! QUICK TIP Looking for other Orecchiette recipes? We use this pasta shape in this Autumn Crunch Pasta Salad which is a reader favorite! Orecchiette Pasta Recipe Ingredients This dish is fairly minimalist and doesn’t require a whole lot of ingredients. Below is a quick breakdown of a few ingredients worth mentioning: Italian sausage: The better the sausage, the better this dish tastes! Look for sausages where you can see marbling of fat as opposed to sausages that are a uniform color. Depending on personal preference, use mild or spicy sausage — either works and both are delicious. Make sure to remove the casings before cooking. Make sure you’re using Italian sausage, not breakfast sausages. The spice blend is quite different! For more heat (and flavor) use spicy sausage. If you’re sensitive to spice, use a mild or sweet sausage instead. If some of your guests want more spice and others don’t, serve red pepper flakes on the side! 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! Broccoli: Frozen broccoli tends to get a bit mushy and doesn’t taste the best in this dish. Save frozen for broccoli soup and use fresh here! VARIATIONS How To Make This Orecchiette Pasta Dish Your Own! Orecchiette with broccoli rabe: For a fancier feel, replace the regular broccoli with broccoli rabe. (Fun fact: did you know the two aren’t actually related?! Broccoli is in the cabbage family and broccoli rabe is related to turnips.) Broccoli rabe has longer and thinner stalks than regular broccoli. It’s very common in Italian cuisine and is typically sautéed with olive oil (eaten raw it can be quite bitter). Orecchiette with sausage and spinach: If you’d like to add some extra greens, add 3 cups coarsely chopped baby spinach when you stir in the cooked pasta. As you toss the pasta in the sauce, the spinach will quickly wilt down. Vegetarian orecchiette pasta: If you want to prepare this dish without sausage, it will be lacking quite a bit of flavor (and saltiness). Sausage is a key flavor element, so I’d recommend making this Broccoli Pasta instead and swapping out pasta types. You’ll also want to replace the chicken broth with vegetable broth. Orecchiette, Sausage, and Broccoli Pasta FAQs1What is orecchiette?Orecchiette is a pasta shape typical of Apulia, a region of Southern Italy. The name orecchiette means ‘little ears’ and that’s just what it looks like! One side of the pasta has a rough surface that is ideal for clinging onto sauces. 2What is orecchiette pasta made of?Just like other pastas, orecchiette is made from semolina, water, and salt. 3What pasta can be substituted for orecchiette?Try to find a similar sized pasta and one with ridges or roughness to catch the sauce. Medium shells, fusili, farfalle, or penne would all work well in this dish. QUICK TIP Remember to Reserve Pasta Water! Do you struggle to remember to save some 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 see the mug and be reminded to pull out some water first! More Lighter Pasta Options: Corn Pasta a sauce made from…you guessed it, corn! Vegetable Pasta loads of veggies in a lightened-up sauce Chicken Broccoli Alfredo with a lightened-up Alfredo sauce Healthy Pasta Bake with chicken sausage and broccoli Mediterranean Pasta Salad with a light lemon vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Orecchiette, Sausage, and Broccoli Pasta 5 from 9 votes - Review this recipe This vibrant Orecchiette, Sausage, and Broccoli Pasta is deeply savory and ultra satisfying without being heavy. This pasta dinner is made without heavy cream and minimal amounts of butter. Instead, the sauce is created mainly with chicken broth and olive oil. We've loaded in plenty of broccoli and finish the dish with a good dose of Parmesan cheese -- the whole family is going to love this one!This recipe has slightly changed -- it used to be a one pot dish with a special type of pasta that cooked quickly ("pronto" noodles). The company no longer makes the pasta, so I updated the recipe with regular pasta instead. If you still would like to reference the old recipe, here it is. SAVE TO RECIPE BOX Print Recipe Orecchiette, Sausage, and Broccoli Pasta 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This vibrant Orecchiette, Sausage, and Broccoli Pasta is deeply savory and ultra satisfying without being heavy. This pasta dinner is made without heavy cream and minimal amounts of butter. Instead, the sauce is created mainly with chicken broth and olive oil. We've loaded in plenty of broccoli and finish the dish with a good dose of Parmesan cheese -- the whole family is going to love this one!This recipe has slightly changed -- it used to be a one pot dish with a special type of pasta that cooked quickly ("pronto" noodles). The company no longer makes the pasta, so I updated the recipe with regular pasta instead. If you still would like to reference the old recipe, here it is. Course Dinner, Main Course Cuisine Healthy, Italian Keyword Orecchiette, Orecchiette pasta, Orecchiette recipes Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 4 -6 servings Calories 959kcal Author Chelsea Lords Cost $8.45 Ingredients▢ 1 pkg. (16 oz.) orecchiette pasta (Note 1)▢ 5 tablespoons extra-virgin olive oil, separated▢ 1 pkg. (19 oz.) ) Italian sausage, sweet or spicy, removed from casings (Note 2)▢ Fine sea salt & pepper▢ 2 teaspoons each: minced garlic, Italian seasoning, dried parsley flakes▢ 1/4 teaspoon red pepper flakes▢ 1 cup chicken broth▢ 4 cups broccoli florets▢ 3 tablespoons unsalted butter▢ 1/2 cup freshly grated Parmesan cheese, plus more for topping (Note 3)▢ Optional: lemon, fresh flat-leaf parsleyUS - Metric USMetric InstructionsSAUSAGE: Add 1 tablespoon olive oil to a large heavy bottom skillet (big enough to hold all the cooked pasta later). Heat to medium-high heat and add in the sausage (casings removed) plus salt & pepper to taste (I add 1/2 tsp of each). Cook and crumble with a wooden spoon until browned, but not cooked through, about 5-7 minutes. Reduce heat to medium, add 2 tsp each: garlic, Italian seasoning, dried parsley. Add 1/4 tsp red pepper flakes. Stir through until fragrant, 30 seconds to a minute. PASTA: Meanwhile, bring a large pot of water to a boil. Generously salt the water (I add 2 tsp salt) and then cook the pasta according to package instructions for the minimum time indicated. Use a glass mug to remove a big scoop of pasta water (set aside for now) and then drain the pasta and set aside. Don't rinse pasta under cool water. BROCCOLI: To the sausage skillet, add the remaining 4 tbsp olive oil, 1 cup chicken broth, and 4 cups broccoli. Cook, stirring frequently, and scraping the bottom of the pan to release any browned bits. Cook until the broccoli is crisp-tender, about 3-5 minutes. Add in 3 tbsp butter and stir until melted. Simmer sauce until slightly reduced and thickened. TOSS TOGETHER: Pour drained pasta on top of the sausage and broccoli mixture; toss well. Gradually add in the cheese (2 tbsp at a time so it doesn't clump) as you toss, until pasta is nicely emulsified (Note 4). Add reserved pasta water if needed (to thin sauce). If desired, add in a squeeze of lemon. Taste and adjust seasonings to personal preference. SERVE: Divide among bowls, adding fresh parsley and an extra sprinkle of Parmesan cheese if desired. Enjoy promptly!STORAGE: As with most pasta dishes, this recipe is best enjoyed the minute everything is tossed together. When reheating, you'll likely need to add a splash more chicken broth to thin the sauce again. This dish doesn't freeze/thaw particularly well. Video Recipe NotesNote 1: Pasta: If you can't find this particular shape, use medium shells, fusili, farfalle, or penne. Note 2: Italian sausage: The better the sausage, the better this dish tastes! Make sure to remove the casings before cooking. Depending on personal preference, use mild or spicy sausage — either works and both are delicious. For more heat (and flavor) use spicy sausage. If you’re sensitive to spice, use a mild or sweet sausage instead. If some of your guests want more spice and others don’t, serve red pepper flakes on the side! Note 3: Parmesan cheese: Use 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 4: Emulsify: Emulsifying means combining all the ingredients so they are suspended in the mixture. If a mixture settles and separates, that’s the opposite of an emulsion. Toss until you get the sauce clinging to the pasta instead of falling to the bottom of the pan (and splash in the reserved pasta water if needed to smooth/thin sauce ensuring it coats every bit of the dish.). Nutrition FactsServing: 1serving | Calories: 959kcal | Carbohydrates: 43g | Protein: 33g | Fat: 73g | Saturated Fat: 25g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 1437mg | Potassium: 705mg | Fiber: 4g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 84mg | Calcium: 228mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Shamrock Cinnamon Rolls by Chelsea Lords St. Patrick’s Day is just around the corner and what better way to celebrate than with some delicious Shamrock Cinnamon Rolls? These adorable treats are not only festive and fun, but they’re also incredibly easy to make. With just a can of refrigerated cinnamon rolls and some green food coloring, you can transform a classic breakfast pastry into a holiday masterpiece that kids and adults alike will love! Shamrock Cinnamon Rolls These treats are such a great way to get into the St. Paddy’s Day spirit without having to spend a lot of time or money! Not only is it festive and adorable, but it’s also incredibly quick and easy to make. Using packaged cinnamon rolls means you don’t have to fuss with making dough from scratch or spending hours in the kitchen. They’re perfect for a quick breakfast, a tasty snack, or a fun dessert. And they’re sure to be a hit with your friends and family with their cute and creative design! Use The Right Cinnamon Rolls When choosing cinnamon rolls for this recipe, it’s important to pick a package that has dough that can be unrolled. Many packaged cinnamon rolls are circular and don’t unroll at all. Be sure to check the packaging and look for cinnamon rolls that explicitly state that they can be unrolled. If you’re unsure, you can also look for pictures on the packaging or do a quick online search to see if other bakers have had success with unrolling that particular brand or type of cinnamon roll. We use Great Value® cinnamon rolls (from Wal-Mart) for these Shamrock Cinnamon Rolls. We’ve found that many name-brand canned cinnamon rolls don’t un-roll (they’re cut in circles). QUICK TIP If you enjoy baking and have the time, prepare from-scratch cinnamon rolls instead! This is our favorite Easy Cinnamon Roll Recipe — no kneading required! How To Make Shamrock Cinnamon Rolls All you need to do is carefully unroll each individual cinnamon roll, cut them into pieces, and shape them into four-leaf clovers. Then bake according to the package directions. While they’re baking, add a few drops of green food coloring to the frosting and stir. Transfer the frosting to a bag, cut off the tip, and pipe over the clovers. Or, spread the dyed icing on the clovers with a knife. Yes, it’s really that simple! QUICK TIP To ensure even-sized clovers, use a measuring tape to measure out five equal pieces. Shamrock Cinnamon Rolls Tips Don’t over-handle the dough: When shaping the cinnamon roll pieces into clovers, try not to handle the dough too much or press it down too hard. Space out the clovers: When placing the clovers on the baking sheet, make sure to leave enough space between them so they have room to expand and rise in the oven. Keep an eye on them while they bake: Be sure to monitor the cinnamon rolls closely in the oven; they can go from perfectly golden to burnt very quickly. Start checking them a few minutes before the recommended baking time to make sure they don’t over-bake. Bake them on a lined baking sheet: Using a silicone mat or parchment paper will prevent the cinnamon rolls from sticking to the pan (which could cause the clover to break apart when removed from the pan). Use a wide metal spatula when transferring the clovers from the tray to a plate so they don’t break apart. Experiment with toppings: While the green frosting is a classic choice for Shamrock Cinnamon Rolls, feel free to get creative with your toppings! You could sprinkle on some green sanding sugar, add some green sprinkles, or a light dusting of powdered sugar. STORAGE As with most canned cinnamon rolls, these shamrocks are at their best when enjoyed fresh out of the oven. More St. Patrick’s Day Fun: Fruit Rainbow Tray with a three-ingredient fruit dip Leprechaun Thumbprints only three ingredients! St. Patrick’s Day Popcorn made with Lucky Charms cereal Shamrock Shake a minty milkshake Lucky Charms Bars gooey marshmallow bars FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Shamrock Cinnamon Rolls 5 from 1 vote - Review this recipe St. Patrick's Day is just around the corner and what better way to celebrate than with some delicious Shamrock Cinnamon Rolls? These adorable treats are not only festive and fun, but they're also incredibly easy to make. With just a can of refrigerated cinnamon rolls and some green food coloring, you can transform a classic breakfast pastry into a holiday masterpiece that kids and adults alike will love! SAVE TO RECIPE BOX Print Recipe Shamrock Cinnamon Rolls 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe St. Patrick's Day is just around the corner and what better way to celebrate than with some delicious Shamrock Cinnamon Rolls? These adorable treats are not only festive and fun, but they're also incredibly easy to make. With just a can of refrigerated cinnamon rolls and some green food coloring, you can transform a classic breakfast pastry into a holiday masterpiece that kids and adults alike will love! Course Breakfast, Brunch, Dessert, treat Cuisine American, Vegetarian Keyword shamrock cinnamon rolls Prep Time 10 minutes Cook Time 13 minutes Total Time 23 minutes Servings 8 shamrock cinnamon rolls Calories 153kcal Author Chelsea Lords Ingredients▢ 1 can (12.4 oz) refrigerated cinnamon rolls with frosting (Note 1)▢ Green food coloring▢ Optional: green sanding sugar InstructionsPREP: Follow package directions to preheat the oven. Line a large sheet pan with parchment paper or a silicone liner (important so the cinnamon-roll clovers don't stick and break apart when removing!) FORM CLOVERS: Open a can of cinnamon rolls and carefully unroll each individual cinnamon roll. Use a measuring tape to divide the cinnamon roll "ropes" into five equal pieces and then cut (each piece is about three inches long). Pinch two ends of a piece together to make a leaf. Form a shamrock by pressing four of the loops together, add another piece for a stem, and place each shamrock on the prepared pan. BAKE: Bake cinnamon rolls according to package directions.FROSTING: While the clovers are baking, empty the frosting into a bowl and add food coloring to desired color intensity. Mix together. Transfer the dyed icing to a small plastic bag. Seal it without air and cut off a tiny bit of the tip. DECORATE: Pipe the icing over the top of the cinnamon rolls (or, spread it on with a knife). If desired, add a light sprinkle of sanding sugar. Enjoy promptly! Video Recipe NotesNote 1: Cinnamon rolls: It's important to pick a package with dough that can be unrolled. Many packaged cinnamon rolls are circular and don't unroll at all. We use Great Value® cinnamon rolls (from WalMart) for these Shamrock Cinnamon Rolls. A lot of the Pillsbury canned cinnamon rolls don't un-roll (they're cut in circles). Cutting the rolls: Each roll is about 3 inches (7.6 cm) long when unrolled. When divided into five segments, each will be approximately 6/10 of an inch (1.52 cm). Nutrition FactsCalories: 153kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.5g | Sodium: 315mg | Sugar: 10g | 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.
Chicken Noodle Casserole by Chelsea Lords Chicken Noodle Casserole channels all the flavors you know and love from chicken noodle soup into a creamy, cheesy casserole dish the whole family will love! This is the absolute best-ever version of this popular casserole–it’s got loads of veggies, tender chicken, a cheesy cream sauce, and a crunchy topping. Try some of our other favorite chicken noodle recipes like this Creamy Chicken Noodle Soup or this one pot Chicken Pot Pie Pasta. A Chicken Casserole With Noodles There are few things better than a cheesy chicken casserole, but load it up with some pasta, veggies, and top it all with a crunchy topping? Winner, winner, chicken dinner! One of the best things about this dish is that the creamy cheesy sauce is made from scratch. Not only are you avoiding all the chemicals (and who knows what else) found in “cream of something” soups, but you’re also going to get far more flavor this way. Nothing is better than a homemade cream sauce in a casserole and this “no-soup” Chicken Noodle Casserole is no exception. QUICK TIP Love a good casserole? Us too. Here are a few favorites: Chicken Divan, Chicken Tortellini, Chicken Poppy Seed Casserole, Tuna Casserole (made in one pan!), Crockpot Cowboy Casserole, and this Tortellini Casserole How To Make Chicken Noodle Casserole There are four components to this recipe: 1. pasta, 2. chicken, 3. vegetables, and 4. the cheesy cream sauce. Here’s a quick overview along with some tips: Pasta. Be sure to salt the pasta water, as this will season the pasta. I recommend cooking the pasta for 1 minute shorter than the shortest time indicated on the box. Why? The pasta will be baked later on so if it’s slightly too firm after being boiled, it will be perfect after baking! Chicken. The more seasoned and flavorful the chicken, the better the casserole will taste. That said, be sure the seasoning flavor correlates well. A spicy, Asian-inspired, or BBQ-sauced chicken isn’t going to work well flavor-wise here. Vegetables. To keep things as simple as possible, use frozen diced veggies. Grab your favorites; we like peas, corn, and carrots best. (And, those are typically the veggies in chicken noodle soup!) Cheesy cream sauce. More tips on this sauce below! What Do You Eat With Chicken and Noodles? We like this creamy Chicken Noodle Casserole best with a homemade creamy cheese sauce. Here are a few tips for making the best cream sauce: Use a flavorful cheese. Sharp (and extra sharp) indicates a more aged cheese that will deliver a richer and more pungent flavor. If you’ve ever noticed your cheese sauce to be lacking, it’s likely because the cheese wasn’t aged –or the sauce needed more salt! Grate your own cheese! Already-grated packaged cheese will give the sauce a powdery texture and won’t melt as nicely (Pre-grated cheeses have a powder coating to keep shreds from clumping in the bag). Cook the sauce until properly thickened. The quantity for the sauce on this Chicken Noodle Casserole Recipe has a lot of volume (4 cups of milk!) so it can take a while to thicken. Here’s a quick test to tell if the sauce is thickened enough: While stirring the sauce, lift up the spoon and immediately trace a line across the back of it with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer. VARIATIONS Recipe Variations Make an old-fashioned chicken and egg noodle casserole by replacing the rotini pasta with egg noodles. We like the rotini better because it holds up really well, but egg noodles are still tasty. Prepare a healthy casserole by leaving off the crunchy panko topping, using 1% milk instead of whole milk, and slightly reducing the cheese (leave out 1/2 cup). This will make the casserole a bit healthier, but note: there will be some flavor and texture missing. Make a Chicken Noodle Casserole with broccoli by adding 1 cup diced broccoli to the cooking pasta water in the last 1 minute of boiling. Drain with the pasta and broccoli and use in this recipe. SHORTCUTS Easy Chicken Noodle Casserole A nice shortcut for this recipe is using frozen veggies — no prep on your end! We’re using seasonings instead of aromatics to cut down on prep time. No need to dice an onion or mince garlic for this Chicken Noodle Casserole recipe! Another nice shortcut is using pre-cooked chicken. You can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — a lot of grocery stores sell this conveniently prepared chicken! Many stores also sell leftover roasted or grilled chicken that has been conveniently sliced and is ready to throw into this casserole. Not necessarily a shortcut per se, but everything for this casserole can be made ahead of time and then assembled when ready to eat. Store pasta, veggies, and chicken separately from the sauce (so the pasta doesn’t absorb the sauce and bloat), then toss together when ready to bake. Add 5-10 minutes on bake time since ingredients will be cold from the fridge. What Do You Serve With A Chicken Casserole? The nice thing about a chicken casserole is it’s really an all-in-one type of meal. We’ve got carbs, proteins, and fats — pasta, chicken, and a cheese sauce. Plus, there are loads of veggies. That said, here are our favorite sides for this Chicken Noodle Casserole: A quick veggie salad like this Italian Salad, Garden Salad, an everyday Salad Recipe, or this Olive Garden Salad A roasted veggie side dish like Roasted Broccoli, Roasted Brussels Sprouts, or a medley of Roasted Vegetables Cool, crisp, and crunchy side like Cucumber Salad or Apple Fennel Salad A side of fresh fruit such as this Creamy Fruit Salad, Winter Fruit Salad, or this Fruit Salad Recipe Some type of bread to sop up any leftover casserole sauce–try this easy No-Knead Bread or these no-knead Dinner Rolls More Tasty Chicken Recipes Buffalo Chicken Pasta with Alfredo and Buffalo sauce Teriyaki Chicken Salad with a three-ingredient dressing Chicken Fajitas with charred peppers and onions Moroccan Chicken over couscous Chicken And Broccoli Pasta with a cheesy cream sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Noodle Casserole 5 from 2 votes - Review this recipe Chicken Noodle Casserole channels all the flavors you know and love from chicken noodle soup into a creamy, cheesy casserole dish the whole family will love! This is the absolute best-ever version of the popular casserole--it's got loads of veggies, tender chicken, a cheesy cream sauce, and a crunchy topping. SAVE TO RECIPE BOX Print Recipe Chicken Noodle Casserole 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken Noodle Casserole channels all the flavors you know and love from chicken noodle soup into a creamy, cheesy casserole dish the whole family will love! This is the absolute best-ever version of the popular casserole--it's got loads of veggies, tender chicken, a cheesy cream sauce, and a crunchy topping. Course Dinner, Main Course Cuisine American Keyword chicken casserole with noodles, Chicken Noodle Casserole, chicken noodle casserole recipe Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes Servings 6 -8 servings Calories 702kcal Author Chelsea Lords Cost $9.54 Ingredients▢ 12 oz. (4 cups) rotini pasta (Note 1)▢ 3 tablespoons unsalted butter▢ 1/4 cup white flour▢ 1 teaspoon each: garlic powder, onion powder, dried thyme and dried parsley▢ 1/4 teaspoon celery seed, optional▢ 2 teaspoons chicken bouillon powder▢ Fine sea salt & pepper▢ 4 cups whole milk (Note 2)▢ 2 teaspoons Dijon mustard, optional▢ 2 cups sharp Cheddar cheese, divided (Note 3)▢ 1-1/2 cups diced rotisserie/leftover cooked chicken▢ 1 bag (12 oz.) frozen peas and carrots▢ 1 cup frozen corn▢ Optional topping: 3/4 cup panko breadcrumbs and 2 tablespoons butter (Note 4)US - Metric USMetric InstructionsPREP: Preheat oven to 350 degrees F. Generously grease a 9x13-inch casserole dish. Remove milk from the refrigerator, measure, and set aside. Take frozen peas and carrots plus corn from the freezer and let stand at room temp for now. We want all of these ingredients to come close to room temperature.PASTA: Generously salt pasta water (I add 1 tsp fine sea salt to every 4 cups of water). Cook pasta according to package directions, subtracting 1 minute. Drain, allow to slightly cool, then pour directly into the prepared casserole dish. (Don't rinse in cold water.)OPTIONAL TOPPING: Meanwhile, prepare topping if desired. (See Note 4.)SAUCE: Add the butter to a nonstick pot over medium heat. Once melted, add in all the seasonings plus salt & pepper (to taste; I add 1 tsp salt & 1/2 tsp pepper). Stir. Then, sprinkle flour on top and briskly whisk until the mixture forms a dough. Cook, whisking constantly for 1 minute. Very gradually pour in 1/2 cup of milk, whisking constantly until mixture forms a smooth paste. Gradually add in remaining milk, 1/2 cup at a time, while whisking briskly and constantly. CREAM SAUCE CONT.: Increase high to high. Bring sauce to a boil, stirring frequently so the sauce doesn't catch. Boil for 3 minutes and then reduce the heat to a gentle simmer until sauce is nicely thickened. (Sauce should be thick enough that you can draw a path across the back of a spoon and it stays; this takes about 5-8 minutes.) Remove from heat and let cool for 2 minutes. Add in Dijon mustard and 1-1/2 cups Cheddar cheese and stir gently until melted. ASSEMBLE: Add diced chicken, frozen peas, carrots and corn to the prepared casserole dish. Pour the sauce over all; then stir until everything is nicely coated. Smooth everything into an even layer. Sprinkle remaining 1/2 cup Cheddar evenly over everything. Top evenly with the panko topping. BAKE: Bake 25 minutes until top is golden and edges are bubbling. Serve immediately! Recipe NotesNote 1: Pasta: Most packages of penne pasta are either 12 ounces (perfect amount for this recipe!) or 16 ounces. If you get a 16-ounce package, measure out 1 and 1/4 packed cups and remove that (use in a different recipe). The remaining left in the package is 12 ounces (or 4 cups) -- just the right amount for this recipe. Note 2: Whole milk: Remove from the fridge, measure, and set aside before starting to cook. Room-temperature milk will heat quicker! This is intended to be a creamy recipe, and the lower-fat milk choices won't achieve the right texture. That said, you can use 1% or 2% (for a less creamy dish). Unfortunately, skim milk or a dairy milk alternative doesn't work the same in this recipe. Note 3: Cheese: Use a flavorful cheese. Sharp (and extra sharp) indicates a more aged cheese that will deliver a richer and more pungent flavor. If you’ve ever noticed your cheese sauce to be lacking, it’s likely because the cheese wasn’t aged, or the sauce needed more salt. Avoid this by grating your own cheese! Already-grated packaged cheese will give the sauce a powdery texture and won’t melt as nicely (Pre-grated cheeses have a powder coating to keep shreds from clumping in the bag). Note 4: Optional topping: Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add in panko and salt to taste, I add a heaping 1/4 teaspoon. Stir constantly until lightly browned then sprinkle over the casserole. (Don't want to use stovetop/pan? Just melt butter in the microwave and mix panko through with heaping 1/4 teaspoon salt.) Nutrition information does not include the panko topping. Nutrition FactsServing: 1serving | Calories: 702kcal | Carbohydrates: 68g | Protein: 42g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 742mg | Potassium: 613mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6203IU | Vitamin C: 8mg | Calcium: 502mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Fruit Rainbow Tray by Chelsea Lords Looking for a fun and colorful way to get your daily dose of fruit? Then you’ve got to try this amazing Fruit Rainbow Tray with a quick, three-ingredient fruit dip! This vibrant and delicious tray is perfect for parties, family gatherings, or just a fun snack to brighten up any occasion. This tray features a colorful array of fresh fruits arranged to resemble a rainbow, with a creamy and decadent fruit dip. It’s as fun to look at as it is to eat. Make A Fruit Rainbow Tray! This recipe is incredibly easy to make and it’s perfect for any occasion. You can serve it as an appetizer, snack, or dessert. The “clouds” are actually a creamy and indulgent fruit dip that perfectly complements the fresh fruit with its perfect balance of sweet and tangy. It’s also incredibly easy to make–it takes only a few minutes to prepare. So why settle for a boring fruit salad when you can have a Fruit Rainbow Tray that’s both delicious and Instagram-worthy?! Serve at… Parties: This recipe is perfect for parties! It’s a great way to add some color and fun to any celebration, whether it’s a birthday party, baby shower, or graduation party. Brunch: If you’re hosting a brunch, add this Fruit Rainbow Tray to your menu. It’s a healthy and refreshing option that pairs perfectly with other brunch favorites like pancakes, crepes, and quiche! Picnics: This recipe is perfect for outdoor events like picnics. It’s easy to transport and assemble, and it’s a great way to keep everyone refreshed and energized. Whip up these cucumber sandwiches to serve alongside and thrill everyone! After-school snack: If you have kids, this recipe is a great way to get them excited about healthy snacks. It’s a fun and colorful way to encourage them to eat more fruit. St. Patrick’s Day celebration: With St. Patrick’s Day just around the corner, this Fruit Rainbow Tray is a perfect addition to your celebration. We love pairing it with these Leprechaun Thumbprints, St. Patrick’s Day Popcorn, or Leprechaun Bait for a fun holiday spread. See the “variations” box below. VARIATIONS For a festive twist for St. Patrick’s Day, you could create a rainbow with all green-colored fruits like honeydew melon, green grapes, kiwi, and green apples. And, you could even add a little green food coloring to the fruit dip to make it extra green! Fruit Dip Ingredients The fruit dip makes up the “clouds” on this Fruit Rainbow Tray. Here’s what makes up this dip: Cream cheese: Choose a full-fat, high-quality brand for the best results. Be sure to use brick-style cream cheese, not cream cheese from a tub. We recommend Philadelphia® brand (not sponsored). Marshmallow fluff: Use the best quality brand for the best flavor. We love Kraft® Jet-Puffed (not sponsored). Citrus juice: Add just a small amount to improve the dip’s smoothness and provide a nice touch of flavor. We prefer clementine juice, but you can use an orange, lime, or even a lemon instead. Pinch of salt: Add just a small amount to balance the sweetness and enhance the flavors. QUICK TIP We mention trademarked names for some of the ingredients used in this recipe. While you can use any similar brand, when we say names like Fluff and Philly, you know exactly what we’re referring to. We respect trademarks and brand ownership and would never intentionally infringe upon them. How to Make The Fruit Dip Soften the cream cheese: Softened cream cheese is crucial for a smooth and lump-free dip. Remove the cardboard box and inner foil wrapper from the cream cheese and place it in a microwave-safe bowl or plate. Microwave for 15 seconds, then flip the block of cream cheese over and microwave for another 10-15 seconds or until softened. The time may vary depending on your microwave, but make sure the cream cheese is softened, not melted. Beat the cream cheese: Use a large bowl and beat the softened cream cheese until it’s completely smooth. Add the marshmallow fluff: Marshmallow fluff can be sticky and gooey, so run your spoon under hot water, dry it, and scoop out the fluff. Beat the fluff and cream cheese together until fully incorporated. Add flavorings: Take your dip from great to perfect with some citrus juice and a pinch of salt. QUICK TIP This dip gets more flavorful (and tastes best) after being chilled. I like to have it chilled for at least 30 minutes (up to an hour) before serving. Make A Fruit Rainbow Tray When it comes to making this tray, the key is to use a variety of colors to create a beautiful and eye-catching display. Here are some fruits that you can use to create a stunning fruit rainbow tray: Red: strawberries, raspberries, cherries, watermelon, red apples, and pomegranate arils Orange: oranges, mandarins, cantaloupe, peaches, and apricots Yellow: pineapple, mango, banana, yellow pears, and yellow apples. (Read up on how to keep banana slices from browning too quickly) Green: kiwi, green apples, honeydew melon, grapes, and green pears Blue/purple: blueberries, blackberries, purple grapes, plums, and figs QUICK TIP Remember to wash your fruit thoroughly to ensure that everything is clean and ready to eat. And most importantly, thoroughly dry the fruit. Even a tiny bit of liquid 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. Expand Your Dipping Options Looking to add some variety to your Fruit Rainbow Tray? Here are some ideas for other things to dip into the delicious fruit dip: Packaged cookies: For a quick and easy option, try dipping Golden Oreos®, Pirouettes®, Milanos®, Girl Scout Cookies®, or graham crackers. Homemade cookies: If you have some extra time, whip up a batch of your favorite homemade cookies. We recommend trying our Pistachio Cookies for an extra decadent treat. Other sweet treats: Cut up some cubed pound cake (either store-bought or homemade), Rice Krispie Treats®, Brownie Bites, large marshmallows, or pretzels for a salty-sweet combo. To serve, simply gather some toothpicks, arrange the fruit and other dipping options on a platter or board, and set out the delicious fruit dip. Your guests are sure to go crazy for this sweet and creamy dip! STORAGE Storing Fruit Rainbow Tray When it comes to storing your fruit platter and dip, it’s important to keep in mind that fresh fruit is best enjoyed right after it’s prepared. However, if you have leftovers, you can store the fruit in an airtight container in the refrigerator for a day or two. It’s best to store each type of fruit separately to prevent any unwanted mixing of flavors. As for the dip, you can store it separately in an airtight container in the fridge for a few days. Make sure to give it a good stir before serving again as it may have separated a bit while in the fridge. If the dip becomes too thick after being refrigerated, you can add a splash of citrus juice to thin it out. More Dessert Dips: Chocolate Chip Dip made with marshmallow creme Chocolate Dip for Fruit made with Nutella Cannoli Dip made to taste like the inside of a cannoli! Easy Chocolate Fondue reader favorite recipe! Dessert Cheese Ball brownie batter flavored FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Fruit Rainbow Tray 5 from 1 vote - Review this recipe Looking for a fun and colorful way to get your daily dose of fruit? Then you've got to try this amazing Fruit Rainbow Tray with a quick, 3-ingredient Fruit Dip! Perfect for parties, family gatherings, or just a fun snack, this vibrant and delicious tray is sure to brighten up any occasion. Featuring a colorful array of fresh fruits arranged to resemble a rainbow, and a creamy and decadent fruit dip, this recipe is as fun to look at as it is to eat. SAVE TO RECIPE BOX Print Recipe Fruit Rainbow Tray 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Looking for a fun and colorful way to get your daily dose of fruit? Then you've got to try this amazing Fruit Rainbow Tray with a quick, 3-ingredient Fruit Dip! Perfect for parties, family gatherings, or just a fun snack, this vibrant and delicious tray is sure to brighten up any occasion. Featuring a colorful array of fresh fruits arranged to resemble a rainbow, and a creamy and decadent fruit dip, this recipe is as fun to look at as it is to eat. Course Appetizer, Dessert, Snack, treat Cuisine American, Healthy, Vegetarian Keyword fruit dip, Fruit Rainbow Tray Prep Time 25 minutes Chilling Time 30 minutes Total Time 55 minutes Servings 6 -8 servings Calories 237kcal Author Chelsea Lords Cost $12.12 Ingredients"Rainbow" (Fruit)▢ Red fruit, such as strawberries▢ Orange fruit, such as oranges▢ Yellow fruit, such as pineapples, mango, or banana▢ Green fruit, such as kiwi▢ Blue fruit, such as blueberries▢ Purple fruit, such as grapes"Clouds" (Fruit Dip)▢ 1 pkg. (8 oz.) full-fat, brick-style cream cheese (Note 1)▢ 1 container (7 oz.) marshmallow fluff/creme (Note 2)▢ 2 tablespoons freshly squeezed juice of a clementine (or orange)▢ Tiny pinch of fine sea salt 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. ADD MARSHMALLOW FLUFF: Place the softened cream cheese in a bowl attached to a stand mixer with the whisk attachment (or use a large bowl and beat with a hand mixer). Run a spoon under hot water and dry it off then use to scoop out the marshmallow fluff. Add the fluff to the bowl along with the fresh clementine juice and salt. Beat at steady speeds (don't whip it!) until completely smooth and creamy. CHILL: Cover and refrigerate the dip until thoroughly chilled, for about 30 minutes.ASSEMBLE: Prep the fruit by washing and completely drying. (Make sure it is 100% dry before serving it with the dip-- otherwise, the dip slides right off!) Assemble the fruit on a large flat plate or platter to look like a rainbow. Scoop up the dip and place it like clouds at the bottom of the rainbow. Use the back of the spoon to add texture to the clouds. Enjoy promptly! Video Recipe NotesNote 1: Cream cheese: Choose a full-fat, high-quality brand for the best results. Be sure to use brick-style cream cheese, not cream cheese from a tub. We recommend Philadelphia® brand (not sponsored). Note 2: Marshmallow fluff: Use the best quality brand for the best flavor. We love Kraft® Jet-Puffed (not sponsored). Nutrition information is only calculated for the fruit dip, as fruit will vary! Nutrition FactsServing: 1serving | Calories: 237kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 119mg | Potassium: 61mg | Fiber: 0.01g | Sugar: 22g | Vitamin A: 519IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 0.1mg 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.
Pretzel Shamrocks by Chelsea Lords Transform a few simple ingredients into some downright delicious Pretzel Shamrocks — perfect for St. Patrick’s Day! These shamrocks double as both a sweet treat and cute table decor. Whether you’re looking for a fun activity to do with the kids or a last-minute party snack, Pretzel Shamrocks are the perfect thing to make! Pretzel Shamrocks If you’re looking for a delicious and festive way to celebrate St. Patrick’s Day, then you absolutely have to try making these Pretzel Shamrocks! Not only are they super easy to make, but they also double as a fun activity and cute table decor for your St. Patrick’s Day celebrations. With just a few simple ingredients, these shamrocks are a great way to get into the holiday spirit without having to spend a lot of time or money. And let’s not forget how tasty they are! The combination of salty pretzels, sweet chocolate, and crunchy candy is simply irresistible. Pretzel Shamrock Ingredients Pretzel twists: To make the shamrocks for this recipe, you can use pretzel twists of any size, from mini to mid-sized and large. You can use just one size or grab a few different bags of pretzels to create a variety of shamrocks. Chocolate: While white chocolate delivers the best coloring for the shamrock, you can use any type of chocolate you like in this recipe, including milk, dark, or semi-sweet chocolate. It’s important to use good quality chocolate to ensure the best flavor for your pretzel shamrocks. Oil or shortening: This is added to the chocolate to help it melt smoothly and spread well on the pretzels. Green M&M’s or similar candy: These are used to decorate the shamrocks and add a pop of color. You can also use other types of green candy, such as Six-lets. Use mini green M&M’s if using mini pretzels. Green sanding sugar or sprinkles: For some crunch, add a festive green sprinkles blend. For a subtle sweetness and color add, use green sanding sugar. QUICK TIP We mention several brand names in this post: M&M’s and Sixlets, for instance. We respect tradmarks and recommend these ones because we truly believe they are of higher quality than others–plus, they are easily recognizable. We use these brands in our test kitchen, but of course, you’re welcome to use similar products under different labels. VARIATIONS Change Things Up! Decorating options: The sky is the limit when it comes to decorating these Pretzel Shamrocks. Use colorful sprinkles, chopped nuts, crushed cookies, or drizzle with melted chocolate in a contrasting color (try green candy melts) for a unique touch. Try a unique flavor: White chocolate and coconut: Spoon in white chocolate and top with toasted shredded coconut. You could also dye the coconut. (Just add coconut to a zip-top bag with a few drops of food coloring. Seal the bag and shake until the coconut is colored through!) Fruity white chocolate: Spoon in white chocolate and top with crushed freeze-dried blueberries or pears (while these fruits aren’t green, they’ll deliver close hues especially if combined with green sanding sugar!) Check stores for freeze-dried kiwi to get some green in there. White chocolate and dried fruit: Spoon in white chocolate and top with finely chopped dried blueberries (again, not green, but a close hue). White chocolate and peanut butter: Spoon in white chocolate and let set. Once set, drizzle with melted peanut butter chips and top with green sanding sugar. STORAGE Storing Pretzel Shamrocks Store Pretzel Shamrocks in an airtight container at room temperature, away from heat and direct sunlight to prevent melting and spoilage. If the weather is hot and humid where you are, you may need to refrigerate them to keep the chocolate from melting. More St. Patrick’s Day Recipes: Leprechaun Bait chocolate-coated snack mix Pistachio Icebox Cake no baking required! Leprechaun Thumbprints three-ingredient pretzel treats Shamrock Shake a minty green milkshake St. Patrick’s Day Popcorn with Lucky Charms marshmallows FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pretzel Shamrocks 5 from 1 vote - Review this recipe Transform a few simple ingredients into some downright delicious Pretzel Shamrocks -- perfect for St. Patrick's Day! These shamrocks double as both a sweet treat and cute table decor. Whether you're looking for a fun activity to do with the kids or a last-minute party snack, these Pretzel Shamrocks are the perfect thing to make! SAVE TO RECIPE BOX Print Recipe Pretzel Shamrocks
