EASY Buffalo Chicken Pasta Salad by Chelsea Lords Buffalo Chicken Pasta Salad combines pasta, chicken, and veggies with a delicious buffalo-ranch dressing. Buffalo Chicken Pasta Salad Recipe Buffalo sauce is a favorite ingredient in my home because it adds so much flavor to dishes and keeps the ingredient list short. It’s the star of some of my easiest recipes, including Buffalo Chicken Wraps, Buffalo Chicken Pasta, and Buffalo Chicken Lettuce Wraps, to name a few. Today, I’m excited to share yet another easy recipe that features buffalo sauce: a pasta salad! Moving away from the traditional Italian-dressed pasta salad recipe, this version spices things up (literally)! It’s easy to prepare, making it perfect for potlucks, BBQs, parties, and more. It’s quickly become one of my new favorites and I know it’s going to be on heavy rotation this Spring and Summer! Ingredients Rotini Pasta: Its spiral shape holds onto the dressing well. Feel free to substitute with bowtie, penne, or a similarly sized pasta. Cooked Chicken: This salad is perfect for repurposing leftover baked chicken or a rotisserie chicken. Celery: Adds a crunchy texture. Finely chop it so it mixes well with the other ingredients. Red Pepper: Offers a sweet, mild flavor and a pop of color. An orange or yellow pepper can be used as a substitute. Green Onions: These deliver a mild bite and fresh flavor. Leave them out if you’re not a fan of onions, or if you’d like more bite, use a red onion. Carrots: Grating them on the large holes of a cheese grater ensures you don’t have big crunchy carrot bites throughout the salad. They add a nice mild sweetness. Buffalo Chicken Pasta Salad Dressing Ingredients Buffalo Sauce: Frank’s® RedHot Wings Buffalo sauce is my favorite here, it’s got a great balance of spice and flavor. Ranch Dressing: Grab a high-quality or homemade ranch for the best possible flavor. Mayo: Adds creaminess and helps thicken the dressing. Use full-fat for a richer flavor. Garlic Powder and Black Pepper: These two ingredients enhance the overall flavor of the dressing. VARIATIONS Recipe Variations Spice it up or down: Adjust the amount of buffalo sauce based on what you like. Start with a little and add more as you go. Customize veggies: Not into celery or carrots? Swap for other crunchy veggies like cucumbers or radishes. Cheese: Add some crumbled blue cheese or small cubes of mozzarella (or cheddar) for a fun flavor boost. Protein: Swap chicken for Air Fryer Chickpeas or bacon. If you’d rather have this be more of a side salad, leave out the meat entirely. Buffalo Chicken Pasta Salad Recipe Tips Marinate the Chicken: For extra flavor, marinate your chicken in a bit of buffalo sauce before cooking. This will increase the spicy flavors throughout the salad. Add Fresh Herbs: Dill or parsley can add a bright and fresh flavor that nicely contrasts the creamy and spicy dressing. Chop finely and sprinkle over the top before serving. Let It Chill: If you’ve got the time, letting the salad chill in the fridge for a bit before serving can help the flavors meld together better. Salt the Pasta Water: If you’ve ever had a lack-luster pasta salad, it might just be because the pasta wasn’t cooked in well-salted water. Salted water seasons the pasta making the whole salad taste better. Cooking Pasta: Cook pasta to al dente. It should have a slight bite to it, which prevents it from becoming mushy when mixed with the dressing and other ingredients. Cool Pasta Quickly: After draining, rinse the pasta under cold water to quickly stop the cooking process. This also removes excess starch so the pasta won’t sticking together. STORAGE Leftover Buffalo Chicken Pasta Salad I like this salad best the same day it’s made, but it will stay good for 3-4 days in the fridge. Stir well before serving, adding extra dressing if needed. Pasta will continue to absorb surrounding liquid, so if the salad seems dry, it might just need more dressing. Make it ahead: Prep the pasta and chop the veggies in advance. Just mix with the dressing right before serving to keep everything fresh. What To Serve With Buffalo Chicken Pasta Salad Cornbread: Slightly sweet cornbread can balance the spicy kick of the buffalo sauce in the salad. Tropical Fruit Salad: A simple fruit salad with pineapple and grapes offers a nice sweetness. Cucumber Salad: This light and refreshing salad helps balance the creamy and spicy flavors of the pasta salad. BBQ Ribs or Steak: If you’re looking to add more protein to your meal, BBQ ribs or grilled steak pair well with this salad. Sweet Potato Fries: Whether baked or fried, sweet potatoes complement the buffalo chicken theme nicely. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Buffalo Chicken Pasta Salad Recipe 5 from 1 vote - Review this recipe Buffalo Chicken Pasta Salad combines pasta, chicken, and veggies with a delicious buffalo-ranch dressing. SAVE TO RECIPE BOX Print Recipe Buffalo Chicken Pasta Salad Recipe 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Buffalo Chicken Pasta Salad combines pasta, chicken, and veggies with a delicious buffalo-ranch dressing. Course Salad, Side Dish Cuisine American Keyword Buffalo Chicken Pasta Salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 433kcal Author Chelsea Lords Cost $14.59 IngredientsSalad▢ 1 pkg (16 oz) rotini (or similar pasta)▢ 3 cups cooked chicken, chopped small▢ 1/2 cup thinly sliced celery (1 stalk)▢ 1 red pepper, chopped▢ 3/4 cup green onions, thinly sliced▢ 1 cup grated carrots (grate on large holes of cheese grater)Dressing▢ 3/4 cup buffalo sauce (Note 1)▢ 3/4 cup good ranch dressing (Note 2)▢ 1/4 cup mayo▢ 3/4 teaspoon garlic powder▢ 1/4 teaspoon pepperUS - Metric USMetric InstructionsDRESSING: In a medium-sized bowl, combine "dressing" ingredients. Whisk until combined. Place in the fridge to chill while preparing the rest of the salad.PASTA: Bring a large pot of 12 cups water to a rolling boil. Once boiling, add 1 tbsp salt and then pasta. Boil to package directions for "al dente." Drain, rinse under cold water (no longer than 20 seconds). Set aside to fully cool.ASSEMBLE: Place the cooled pasta in a large bowl. Add the chicken and prepared veggies. Stir in the dressing to preference (I add it all!) and toss to combine. Season with salt and pepper if needed.STORAGE: Best enjoyed on the day it is made. For advance prep, store components separately and assemble before serving. Video Recipe NotesNote 1: Frank’s® RedHot Wings Buffalo Sauce is our favorite in this salad. Frank’s makes quite a few sauces; be sure to use the one labeled “buffalo” not the cayenne pepper sauce! Note 2: This ranch is our favorite in this recipe. Not into store-bought dressings? Try our favorite Ranch Dressing Recipe. Nutrition FactsServing: 1serving | Calories: 433kcal | Carbohydrates: 46.6g | Protein: 18g | Fat: 18.8g | Cholesterol: 40.7mg | Sodium: 500.8mg | Fiber: 2.7g | Sugar: 3.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Creamy Chicken Broccoli Rice Casserole by Chelsea Lords Chicken Broccoli Rice Casserole is a modern twist on a classic dish! Say goodbye to canned soups; we’re using real ingredients, and thanks to one-pot cooking, it’s prepared in the same amount of time. Just like this famous Chicken Poppy Seed Casserole or my mother-in-law’s amazing Chicken Divan, this casserole is pure comfort food. Chicken Broccoli Rice Casserole made Modern My mom used canned cream of soups frequently growing up, so they’re completely nostalgic for me. I love any cheesy, creamy casserole especially when it includes rice, chicken, and broccoli. Tuna Casserole was a main staple in our house, but the days we had chicken casserole? Those were a big deal, especially with nine of us to feed. Casseroles were our go-to! So, here I am, giving the classic casserole a modern twist with a couple of fun updates: One Pot Cooking: Yes, you read that right—this entire casserole comes together in one pot in 30 minutes or less! No Canned Soups: Ever wonder what’s really in those cans? We’re skipping them completely. And don’t worry, there’s no complex cream sauce required—just a few simple ingredients and minimal extra effort. Skipping the Ritz Topping: Although cracker toppings are delicious, they can be messy. I’ll let you in on how to add them if you’re interested, but here’s how I make this casserole most of the time—without them. What Is Chicken Broccoli Rice Casserole? This casserole combines rice, chicken, and broccoli in a cheesy cream sauce, usually finished with cheese and sometimes a crunchy topping. This particular recipe is made from scratch, but trust me when I say, you will not miss the canned soups here! What Rice to Use This recipe uses long-grain white rice or basmati rice. Avoid short or medium grain rice; they get too sticky. And minute rice? It doesn’t work well in this dish. Got brown or wild rice? This recipe is not their time to shine. They need more time and water to cook. Stick to using them for something like my go-to Brown Rice Salad instead. Can I Use Frozen Broccoli? Sure thing! Fresh broccoli, chopped into small florets, is my preference, but if you’re reaching for frozen, just make sure it’s completely thawed first. Also, shake off any extra water – nobody wants soggy, mushy rice. Using Rotisserie Chicken Chicken breasts are great, but if you’re short on time or just have some rotisserie chicken on hand, it’ll work here. Toss in about 2 cups of diced, seasoned chicken right at the end with the cheese. Bonus: any leftover rotisserie chicken is perfect for whipping up some tasty Rotisserie Chicken Tacos – always a hit! Other Chicken Broccoli Rice Casserole Ingredients Onion & Garlic: Finely dice an onion to avoid crunchy pieces and sauté with garlic in butter for a flavorful base. Cream Sauce: The sauce is so simple to make! It starts with flour for thickening, milk (whole is my favorite) for creaminess, chicken broth to balance, and a few seasonings for added flavor. What About A Ritz Cracker Topping? In my house, we often skip the topping, but if you’re in the mood for some extra crunch, here’s how to make it happen: Mix 3/4 cup of crushed Ritz crackers or Panko breadcrumbs with 2 tablespoons of unsalted butter Heat the butter in a saucepan over medium-high, then add the breadcrumbs. Stir constantly until they turn a light brown. Sprinkle this crunchy mix over the cheese layer evenly. How To Make Chicken Broccoli Rice Casserole These steps match the accompanying photos for easy follow-along: Cook Chicken: Heat olive oil in a large pan and cook the chicken over high heat until it’s fully cooked. Finish Chicken: After cooking, remove the chicken from the pan, cover to let it rest, then dice it. Sauté Veggies: Melt butter in the same pan and sauté the onion and garlic until they turn golden. Sauté Rice: Stir in the rice and cook, stirring constantly, for 1 minute. Add Seasonings & Flour: Add flour and seasonings, stirring constantly for another minute to cook off the raw flour taste. Make Creamy Base: Whisk in milk and broth gradually, ensuring the mixture is completely smooth. Simmer: Bring the mixture to a simmer, then reduce heat and cover. Cook: Continue cooking until the rice is almost tender. It will still appear quite saucy. Add Broccoli: Place broccoli on top of the rice, then cover again. Steam: Allow the broccoli to steam until tender. Smaller pieces cook quicker and are easier to eat. Combine: Off the heat, add the cheese and diced chicken, stirring gently to combine. Serve: Finish with the remaining cheese, cover to melt. Once the cheese is melted, it’s ready to enjoy! What To Serve with Cheesy Chicken Broccoli Rice Casserole: Pair your chicken and rice casserole with some delicious sides to round out the meal: Everyday Salad: Toss some greens with your favorite dressing and whatever veggies you’ve got lingering in the fridge. Caesar Salad: This is a classic that always pairs well with a hearty casserole. Roasted Veggies: Yes, we’ve already got broccoli, but more is more when it comes to veggies, right?! Dinner Rolls: Perfect for scooping up any leftover sauce. Tropical Fruit Salad: Finish with something sweet and fresh! Customizing Your Chicken and Rice Casserole Adding Extras: Feel free to mix in mushrooms, peas, carrots or any other favorites you have. Proteins: Swap out chicken for turkey, ham, or even tuna for a different flavor. Cooked and crumbled bacon can add a savory crunch. Sour Cream Addition: You can mix in a bit of sour cream for extra tanginess if you like, but since the cream sauce is already rich and creamy, you might not even need it. STORAGE Storing Chicken Broccoli Rice Casserole Fridge: Store in the fridge for up to 3 days. When reheating, add a splash of milk or broth to bring back its creaminess. Freezing: This casserole freezes well; use it within 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a bit more milk or broth if needed. How To Make-Ahead To prepare this casserole ahead of time, follow the recipe up to adding the cheese on top. Then, transfer everything to an oven-safe dish (such as a 9×13-inch pan) and cover evenly with cheese. Cover the dish with foil and refrigerate. When you’re ready to bake, leave the foil on and cook at 350°F for 30 minutes covered. Then, remove the foil and bake for another 5-10 minutes, or until the cheese on top is bubbly and melted. More One Pot Recipes You’ll Love: One Pot Spaghetti with ground beef One Pot Burrito Bowls with the best seasoning blend Taco Spaghetti made with enchilada sauce Chicken Orzo with loads of veggies Sausage, Corn, & Spinach Orzo with a creamy base FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Easy Chicken Broccoli Rice Casserole 5 from 3 votes - Review this recipe Chicken Broccoli Rice Casserole is a modern twist on a classic dish! Say goodbye to canned soups; we're using real ingredients, and thanks to one-pot cooking, it's prepared in the same amount of time. SAVE TO RECIPE BOX Print Recipe Easy Chicken Broccoli Rice Casserole 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken Broccoli Rice Casserole is a modern twist on a classic dish! Say goodbye to canned soups; we're using real ingredients, and thanks to one-pot cooking, it's prepared in the same amount of time. Course Dinner, Main Course Cuisine American Keyword Chicken Broccoli Rice Casserole Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 668kcal Author Chelsea Lords Cost $14.87 Equipment12-inch nonstick skillet or pot with a lid Ingredients▢ 2 tablespoons olive oil▢ 3/4 up 1 lb boneless skinless chicken breasts (2 small breasts) OR use rotisserie chicken -- Note 1▢ Salt & pepper▢ 2 tablespoons unsalted butter▢ 1-1/2 cups finely diced yellow onion (1 large onion)▢ 1 tablespoon minced garlic (3 cloves)▢ 1-1/4 cups uncooked long-grain white rice (Note 1)▢ 1/4 teaspoon dried thyme▢ 3/4 teaspoon each: ground mustard & paprika▢ 3 tablespoons white flour▢ 2 cups milk (whole milk is best)▢ 2 cups chicken broth▢ 3 to 4 cups broccoli, cut to small pieces (1 large head) (Note 3)▢ 2 cups freshly grated sharp cheddar cheese (pack to measure)US - Metric USMetric InstructionsPREP CHICKEN: Slice the chicken breasts in half widthwise to create 4 even pieces. Lightly pound them to an even thickness (use the bottom of a frying pan). Season all sides with salt & pepper (use 1/4 tsp total of each).COOK CHICKEN: Heat oil in a large (12-inch) nonstick skillet or pot over high heat. Once hot, add the chicken in a single layer. Cook for 2-3 minutes per side, or until fully cooked. Transfer to a cutting board and cover with foil. Let rest for 10 minutes, then dice.BUTTER: In same pan, add butter, onion, & garlic. Cook 5 minutes or until turning golden. Add uncooked rice and stir constantly for 1 minute. Add seasonings and flour, stirring constantly for 1 minute.CREAMY BASE: While whisking constantly, gradually add in milk and then broth. Whisk until smooth. Bring to a simmer (boiling at edges and foamy in the center) then cover with a lid and reduce the heat slightly above the lowest setting. Cook for 10-12 minutes.STEAM BROCCOLI: Remove lid (don't worry if it seems liquidy). Quickly add the broccoli in a single layer on top. Cover again and cook for an additional 3-5 minutes, or until the broccoli is tender and the rice is cooked (it's okay if dish is still slightly saucy).ADD CHEESE: Remove the pan from heat. Stir in the diced chicken and 1/2 cup of cheese until melted. Gently mix in another 1/2 cup of cheese. Spread the mixture into an even layer, then sprinkle the remaining 1 cup of cheese evenly on top. Cover with the lid to let the cheese melt from the residual heat, about 5 minutes.SERVE: Remove the lid, serve immediately, and enjoy! Add extra salt and pepper to taste if needed. Recipe Notes Note 1: Rotisserie Chicken: Add in 2 cups of diced, seasoned chicken right at the end with the cheese. Note 2: Rice: Long grain or basmati rice is preferred for this recipe; other types may not yield the same results. Do not rinse the rice before using. Note 3: Frozen Broccoli: If using frozen broccoli, ensure it is fully thawed and excess liquid is drained off. Nutrition FactsServing: 1serving | Calories: 668kcal | Carbohydrates: 62.4g | Protein: 24.5g | Fat: 36g | Cholesterol: 87mg | Sodium: 923.6mg | Fiber: 3.5g | Sugar: 3.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Easy Pina Colada Recipe by Chelsea Lords Whipping up a Pina Colada at home is easy and quick. This sweet, fruity, cold drink, made with frozen pineapple, can be ready in minutes. Want it without alcohol? Just use pineapple juice. Prefer a cocktail? Swap out the pineapple juice for rum. BEST Pina Colada Recipe We took our kids to Mexico for the first time earlier this year, and they loved it! Besides swimming, what were their favorites? The bottomless piña coladas, the endless meringues at the buffet, and heaps of Mexican rice. The entire time we were in Mexico, my kids constantly asked if I could make these when we got back home. I picked up a few tips from the bartenders on their favorite ways to make piña coladas without alcohol. Since coming home, I’ve tried and tweaked until this recipe received approval from every family member. These are the absolute best piña coladas! What is a Pina Colada? It’s a refreshing tropical cocktail typically made with rum, coconut cream, and pineapple. It’s often blended with ice and garnished with pineapple or cherry. Pina Colada Ingredients Frozen Pineapple Chunks: Got fresh pineapple? Wait until it’s ripe, then freeze it solid before using it in this recipe. Cream of Coconut: I’ve tried lots of brands, but Coco Real Cream of Coconut in those convenient squeeze bottles beats them all. Heavy Cream: Adds thickness and creaminess to the drink; you can swap it out for canned coconut cream if you prefer. If you open a can and only use a little, use the rest in Coconut Cream Pie. Pineapple Juice: Make sure the only ingredient listed is pineapple juice when you buy it. You don’t want anything that’s been diluted with water. Lime Juice: Love the zing it adds and how it pairs with pineapple, but feel free to skip it if it’s not your thing. Salt: Might sound odd in a sweet drink, but a tiny pinch really brings out the flavors and adds balance. Garnishes: Dress up your drink with pineapple slices, lime wedges, or Maraschino cherries for extra flair and flavor. How To Make a Non-Alcoholic Pina Colada I put 100% pineapple juice in these pina coladas. They’re like a sweet fruity milkshake and my kids will tell you, they prefer this drink over an Oreo Milkshake! What Rum Is Best For Pina Colada? Stick with light (not dark) rum. Dark rum’s rich, caramel tones don’t mix well with the light fruitiness of this drink. Pick a rum you enjoy on its own. VARIATIONS Add some more fruit and give my Strawberry Piña Colada a try! Make a dairy free Pina Colada following this recipe and using canned coconut cream instead of heavy cream. Vegan Pina Colada? This recipe is naturally vegan! Use canned pineapple by draining it well and then freezing the night before. How To Make Pina Colada It’s as easy as tossing everything in a blender and blending! Here are some tips: Use a High-Powered Blender: Ensures smooth results with frozen ingredients. Slightly Thaw Fruit: Let super frozen fruit soften a bit for easier blending. Liquid First: Start with liquids in the blender for smoother blending. Pulse, Then Blend: Pulse to chop big pieces, then blend for a smooth texture. Adjust to Taste: Add more sweetness or tartness if needed after a quick taste test. Chill Glasses: Serve in chilled glasses to keep it colder for longer. Can I Make More? Yes, you can double the recipe based on your blender’s capacity. For larger quantities, prepare in batches. (And remember, if you’re throwing a Pina Colada party, it’s practically mandatory to have the Pina Colada song playing in the background!) How To Garnish This Pina Colada Recipe Pineapple Wedge: Slide a fresh pineapple wedge onto the rim of each glass. Maraschino Cherry: Place a cherry on top of the drink or skewer it with a small umbrella and rest it on the edge of the glass. Mint Sprig or Lime: Insert a sprig of mint or a thinly sliced lime. Umbrella or Straw: Add a colorful umbrella or a fun straw for a fun tropical vibe. What To Serve With Your Drink: Seafood Dishes: Shrimp or fish tacos pair great with Pina Coladas. Tropical Fruit Salad: I love a side of fresh fruit! BBQ: The sweetness of this drink balances goes well with my chicken taco marinade. Finger Foods: Coconut shrimp, spring rolls, or mini crab cakes are great appetizers with your drink. Spicy Dishes: The creaminess of this drink can cool down the heat from spicy foods like jerk chicken. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pina Colada 5 from 1 vote - Review this recipe Whipping up a Pina Colada at home is easy and quick. This sweet, fruity, cold drink, made with frozen pineapple, can be ready in minutes. SAVE TO RECIPE BOX Print Recipe Pina Colada 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Whipping up a Pina Colada at home is easy and quick. This sweet, fruity, cold drink, made with frozen pineapple, can be ready in minutes. Course beverage, Drinks Cuisine American, Vegetarian Keyword pina colada, pina colada recipe Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 2 drinks (scales up or down easily) Chelsea Lords Calories 494kcal Author Chelsea Lords Cost $8.17 EquipmentHigh powered blender Ingredients▢ 3/4 cup 100% pineapple juice (for a cocktail, replace with rum) (Note 1)▢ 2 cups frozen pineapple chunks▢ 2 cups ice cubes▢ 3/4 cup Coco Real Cream of Coconut (Note 2)▢ 1/4 cup heavy cream (or canned coconut cream)▢ 1 up to 2 tablespoons freshly squeezed lime juice (add to preference)▢ Tiny pinch (1/16 tsp) salt▢ Optional. for serving: pineapple or lime slices and/or Maraschino cherriesUS - Metric USMetric InstructionsPREP: Let the frozen pineapple chunks warm up at room temperature for a minute for easier blending. Optionally, chill glasses ahead of time.BLEND: Combine all ingredients in a high-powered blender in the order listed. Blend until smooth and frosty.SERVE: Taste and adjust as necessary. Pour into chilled glasses and garnish with pineapple slices, lime slices, and Maraschino cherries, if desired. Serve immediately. Recipe NotesNote 1: Ensure the pineapple juice is 100% pure and not diluted with water. Note 2: Coco Real Cream of Coconut is recommended for its flavor and ease of use. Don't mix up cream of coconut (sweetened and thick) with coconut cream (thicker and unsweetened). Available in most grocery stores, typically in the cocktail mixers or international foods aisle. Note 3: A pinch of salt may seem unusual in a sweet drink but it enhances the flavors and adds balance. Nutrition FactsServing: 1serving | Calories: 494kcal | Carbohydrates: 67.5g | Protein: 2.9g | Fat: 5.8g | Cholesterol: 17mg | Sodium: 34.9mg | Fiber: 2.9g | Sugar: 62.9g 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.
Oreo Frosting Recipe by Chelsea Lords Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing! Try other tasty frosting recipes: Peanut Butter Frosting or our favorite Chocolate Buttercream Frosting. Oreo Frosting Recipe Want to make your cakes and cupcakes ridiculously good? Yes, cream cheese frosting and vanilla frosting are incredible, but have you tried Oreo frosting? As an Oreo lover, this frosting is one of my favorites: thick, buttery, sweet, and packed to the brim with Oreo deliciousness. Bonus: making your own frosting is also super easy. Just a few ingredients and simple steps, and you’re all set. It’s perfect for boosting a vanilla cake, making cake mix cupcakes pop, or just eating straight from the bowl (no judgment here). Creamy Oreo Frosting Ingredients Creating the perfect Oreo Frosting starts with the right ingredients. Here’s what you’ll need to whip up this delicious topping: Oreo cookies: Stick to classic chocolate and vanilla flavor for this frosting. Skip Double Stuf or flavored varieties. Fine crumbs are key for smooth frosting. Butter: Room temperature butter ensures everything blends smoothly. Powdered sugar: The sweet backbone of the frosting. Vanilla extract: Grab pure extract for deep, rich flavor. Heavy whipping cream: Cold cream adds creaminess and adjusts the frosting’s thickness just right. Salt: A pinch enhances sweetness and rounds out the flavors. QUICK TIP Powdered sugar and confectioners’ sugar are almost the same, but confectioners’ includes cornstarch to avoid caking. Despite this, most call it powdered sugar regardless. How To Make Creamy Oreo Frosting Prep Your Butter: Start with butter at room temperature—not too soft or melted. Crush Oreos: Blend whole Oreos into fine crumbs. Cream Butter: In a mixer, beat the butter on low until creamy. Add Sugar: Slowly mix in powdered sugar, scraping the bowl as needed. Mix in Oreos: Add the Oreo crumbs, vanilla extract, and salt. Begin with a small amount of cream, mixing well. Adjust Consistency: If needed, add more cream a teaspoon at a time to get the right thickness. Taste Test: Adjust salt to balance sweetness if desired. Frost: Check out the section below for how ways to use the frosting! How To Use Oreo Frosting This Oreo Frosting is super versatile. Here are some of my favorite ways to use it: Cakes and Cupcakes: Perfect for topping or piping on cakes or cupcakes — chocolate or vanilla. Cookies: Great as a filling to make sandwich cookies. Brownies: Add a layer on top for a tasty treat. Whoopie Pies: Use it as a creamy filling. Parfaits/Trifles: Layer with cake, cookies, or brownies for a rich dessert. Ice Cream Toppings: Mix into homemade ice cream or warm and drizzle over the top. Dips and Spreads: Great for dipping snacks like pretzels, marshmallows, or vanilla wafers. QUICK TIP I found a cool trick for filling a piping bag when I’m baking by myself. Just stick the bag in a big cup or glass and flip the top part over the edge. Fill with frosting and voila! Oreo Frosting Tips Here are some tips to ensure your Oreo Frosting turns out perfectly every time: Pulse Oreos to fine crumbs in a food processor or blender, filling included. This makes sure no clogging up your piping bag. Gradually add heavy cream to achieve the desired consistency. Start with a small amount and adding as needed. Scrape the bowl during mixing to ensure all ingredients are evenly incorporated. Avoid over-beating after adding the Oreos to prevent a grainy texture. Experiment with flavors, like adding mint extract and mint Oreos for a twist. Butter Prep Properly softened butter is key for smooth, creamy Oreo Frosting. Ideal Temperature: Aim for butter at 65-70°F (18-21°C) for creamy frosting. Check with: Finger Test: It should indent without your finger going through. Slice Test: Slices should cut with resistance but keep their shape. Thermometer: Ensure it’s between 65-70°F (18-21°C). Quick Softening: Cut into Pieces: Slice into small chunks for faster softening in about 15-20 minutes. Warm Glass Method: Heat a glass with hot water, empty, dry it, and cover the butter to soften. Microwave Method: Use 8 seconds on 10% power, being careful not to melt it. STORAGE Oreo Frosting Storage Store leftover frosting in an airtight container in the fridge for up to a week or freeze for 3 months. Thaw (if frozen) and let it reach room temperature before re-whipping for use. To prep ahead, refrigerate after making. Remove from the fridge an hour before use to warm to room temperature, remixing if needed. Use Leftover Oreos In These Recipes: Oreo Truffles chocolate-covered Oreo balls Oreo Fudge with white chocolate Chocolate Covered Oreos with a chocolate drizzle Icebox Cake with a Nutella filling Brownie Oreo Ice Cream Bars with hot fudge sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oreo Frosting (Cookies and Cream Frosting) 5 from 1 vote - Review this recipe Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing! SAVE TO RECIPE BOX Print Recipe Oreo Frosting (Cookies and Cream Frosting) 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing! Course Dessert, treat Cuisine American, Vegetarian Keyword cookies and cream frosting, oreo frosting Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 12 cupcakes (Note 1) Chelsea Lords Calories 330kcal Author Chelsea Lords Cost $5.16 EquipmentStand mixer and paddle attachment or electric hand mixer and a large bowl Ingredients▢ 1 cup Oreo crumbs (~10 Oreo cookies)▢ 1 cup (16 tbsp) unsalted butter, at room temperature (Note 2)▢ 3 cups powdered (confectioner's) sugar (Note 3)▢ 2 teaspoons pure vanilla extract▢ 2 to 4 tablespoons heavy whipping cream▢ ¼ teaspoon fine sea salt InstructionsBUTTER: Start with room-temperature butter. It should be soft but not melted (See Note 2).BLEND OREOS: There's no need to separate the cookie from its filling - just toss the entire Oreo cookie into a powerful blender or food processor and pulse until you have 1 cup of fine crumbs.BUTTER: Add room temperature butter to your stand mixer with the paddle attachment (or in a large bowl if using an electric hand mixer.) Mix at low speed until creamy. Avoid whipping. ADD POWDERED SUGAR: Gradually add the powdered sugar, about ½ cup at a time, pausing the mixer each time to prevent a cloud of sugar. Keep the mixer at low speed until the sugar is fully combined with the butter. Make sure to scrape the sides and bottom of the bowl to ensure all ingredients are incorporated. FINISHING: Add in the Oreo crumbs, vanilla extract, and salt. Keep the mixer on low speed and gradually add in the heavy cream (starting with 2 tablespoons). Mix until the cream is combined with the other ingredients. ADJUST: If you find the frosting to be too thick, add an additional teaspoon of heavy cream, one at a time. Continue this process until you achieve the desired thickness for your frosting. Taste the frosting and add more salt if desired, to intensify flavors or further balance the sweetness.ENJOY: Once ready, spread or pipe the frosting onto completely cooled cupcakes or cake. Recipe NotesNote 1: Frosting quantities: This recipe makes enough to frost a 9x13-inch cake, a 2-layer cake (8 or 9-inch rounds), 24 cupcakes, or generously frost 12 cupcakes as shown in the post photos. Note 2: Butter: Butter should be soft but not melted. If it's too soft or melted, the frosting could turn out too loose. If the butter is too cold or hard, it will be difficult to properly mix with the other ingredients and could create lumps. Room temperature butter should still feel cool to the touch, hold its shape, but yield to slight pressure. (See post for how to soften butter quickly if needed.) Note 3: Powdered sugar: Ensure the measuring cups are fully filled with powdered sugar and use the back of a kitchen knife to level off the top when measuring for this recipe. Nutrition information is for one serving, based on 12 servings per batch of frosting. Nutrition FactsServing: 1serving | Calories: 330kcal | Carbohydrates: 40g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 104mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 530IU | Vitamin C: 0.01mg | Calcium: 10mg | 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.
BEST Baked Fish and Chips by Chelsea Lords Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying! Baked Fish And Chips Without Sacrificing Flavor! Here’s the overview: We ditch the deep fryer and bake everything instead. Less oil, less fat, but plenty of flavors thanks to spices. One of my favorite parts? Everything cooks together on one sheet pan. That means less time cooking and cleaning. You get juicy, crunchy fish and crispy potatoes all at once, perfect with a big scoop of tartar sauce. Plus while things are baking in the oven, you’ll have time to whip together this amazing Mediterranean Orzo Salad! Here’s What You Need To Make Baked Fish and Chips 15×21-inch extra-large sheet pan. To fit both the wedges and fish one sheet pan, you’ll need a 15×21 inch sheet pan. Otherwise, you may need to use two smaller pans. The more space the wedges and fish have the better they roast in the oven. Timing will be off if the sheet pan is overcrowded. Spatula. To quickly flip the wedges and serve up the fish, I love using this metal spatula. Cooking spray. Once all the fish is battered and breaded, spray them with cooking spray. This makes sure they get crisp, even browning in the oven. Baked Fish and Chips Ingredients Potatoes: I love using Russet potatoes in this recipe. Olive Oil: Essential for roasting potatoes and toasting panko. Seasonings: Paprika, onion powder, and garlic powder enhance flavor. Cod: Fresh or fully thawed cod works best. Dry thoroughly for the perfect crispy crust! Panko Breadcrumbs: Toast for added crunch. Dried Thyme & Minced Garlic: Adds depth of flavor to the fish coating. Flour & Egg: Creates the base layer for the panko to stick to the fish. Dijon Mustard & Mayonnaise: Mix with egg for a flavorful dredge. What To Serve With Baked Fish And Chips Baked Fish and Chips make a complete meal in itself, but to make it even more special, serve it with some delicious sides. Coleslaw: This is a classic side dish! Adds a nice crunchy texture and tangy flavor to the fish sticks. Roasted vegetables: Add some colorful veggies to the meal by roasting some asparagus, bell peppers, broccoli, or zucchini. Salad: A garden salad with a vinaigrette adds a nice freshness to the meal. Baked Fish And Chips Toppings Here are my favorite ways to finish this meal: Tartar Sauce When it comes to serving this Baked Fish and Chips, tartar sauce is a must, in my opinion. The combination of juicy fish sticks and this tangy sauce is the BEST! You can make it ahead of time, because the flavor only gets better with time. And if you happen to have any leftovers, it makes for a great veggie dip or even a flavor booster for your tuna patties. Lemon & Parmesan We also love serving lemon wedges on the side to squeeze over the fish. When it comes to the potato wedges, we like to use a microplane to freshly grate some Parmesan cheese on top of them right out of the oven. Serve those wedges with ketchup and/or fry sauce on the side for dipping! Fish and Chips Tips Here are some tips to help you make the best Baked Fish and Chips: Cut the potatoes into wedges of uniform size so that they cook evenly. Fully dry the potatoes before coating them in oil and seasonings. Make sure the fish is completely dry before coating it, as this will help the coating stick better and result in a crispier texture. Keep an eye on the cooking time. Cooking times may vary depending on the size and thickness of your fish and chips. QUICK TIP What’s Panko? Panko is a special kind of breadcrumb. Unlike regular breadcrumbs, panko is made in a way that gives it a lighter, chunkier texture. This makes it great for baking foods because it helps them get a nice, crispy crunch. Recipe Timing The timing for this Baked Fish and Chips recipe varies, depending on several factors: The size of the sheet pan The size of the potato wedges And the size of the fish pieces. I recommend using an extra-large sheet pan to ensure even cooking. If one isn’t available, use two separate pans; crowding the ingredients leads to slower and uneven roasting. More Seafood Dinners: Honey Garlic Shrimp with an easy stir-fry sauce Fish Stick Tacos with a quick sauce Fish Tacos with blackened fish Shrimp Fajitas made on one sheet pan Tuna Pasta cheesy pasta with tuna FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Easy Baked Fish and Chips 5 from 16 votes - Review this recipe Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying! SAVE TO RECIPE BOX Print Recipe Easy Baked Fish and Chips 5 from 16 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying! Course Dinner, Main Course Cuisine American, Healthy Keyword Baked Fish and Chips Prep Time 30 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 3 -4 servings Chelsea Lords Calories 711kcal Author Chelsea Lords Cost $14.13 Equipment1 Extra-large (15x21-inch) sheet pan OR 2 smaller (18x13-inch) sheet pans. (Note 1)Olive oil cooking spray IngredientsChips▢ 2 lbs. russet potatoes (try to get 4, 1/2-pound potatoes)▢ 3 tablespoons olive oil▢ 2 teaspoons each: paprika, onion, & garlic powder▢ Salt & pepperFish▢ 2 tablespoons olive oil▢ 1 teaspoon minced garlic▢ 10 ounces cod (Note 2)▢ 1 cup panko breadcrumbs▢ ¼ teaspoon dried thyme▢ ⅓ cup white flour▢ 1 large egg▢ 1 tablespoon each: Dijon mustard & mayonnaise▢ Serve with: lemon wedges and tartar sauce (a must!) plus ketchup and/or fry sauce (for the fries!) (Note 3)▢ Optional: freshly grated Parmesan cheeseUS - Metric USMetric InstructionsPREP: Preheat oven to 425°F. Peel, wash, dry, and cut potatoes into wedges (8 wedges per potato). Grease your sheet pan(s) with cooking spray.POTATOES: In a large bowl, toss potato wedges with oil & seasonings. I add 1 tsp salt & 1/2 tsp pepper. Space out on sheet pan, cut sides down. Bake 15 min, flip, bake 10 more. Move potatoes to the edges of the pan leaving room in center for fish. Wipe down center with paper towel.FISH BREADING: Add 2 tbsp oil to large nonstick skillet over medium heat. Add garlic, cook for 30 seconds. Add panko, thyme, salt (1/4 tsp), and toast till golden, 4-6 mins. Remove and transfer to a bowl.FISH COATING MIXTURES: Prep separate bowls for flour and a whisked mix of egg, Dijon, mayo, salt & pepper (1/4 tsp of each).PREP FISH: Pat cod dry with paper towel. Cut the cod into equal-sized strips (1/2-inch by 4-1/2 inches).COAT FISH: Dredge fish pieces in flour, egg mix, then panko. Try to use up all these mixtures. Place on the pan with potatoes, spray everything with cooking spray.BAKE FISH: Bake 8-13 min until fish is opaque and potatoes are crisp. If needed, remove fish early and finish baking potatoes.ENJOY: Optionally top fries with Parmesan right out of the oven. Serve immediately with tartar sauce and lemon. Video Recipe NotesNote 1: This recipe is perfect on a 15×21 inches sheet pan. For smaller pans, use two to avoid overcrowding and ensure even roasting—one for potatoes, another for fish. If using two pans, place them on the same oven rack. Note 2: Cod is preferred for this dish. If using frozen cod, thaw completely and pat dry before use. Note 3: Tartar sauce is highly recommended for this recipe. It can be made in advance. Nutrition FactsServing: 1serving | Calories: 711kcal | Carbohydrates: 80g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 268mg | Potassium: 1734mg | Fiber: 5g | Sugar: 3g | Vitamin A: 137IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Tartar Sauce by Chelsea Lords Tartar Sauce makes everything better with it’s delicious bright and tangy flavor. It’s quick and easy to make and stores well in the fridge. Our Favorite Tartar Sauce When we went to Scotland last year, we used Yelp to find the highest-rated fish and chips spot. And reviewers did not disappoint — it was easily the best meal of our trip! One of the highlights of the meal was the tartar sauce, which the waiters continued refilling on our table throughout the meal. The creamy and tangy sauce was so good that we could have easily eaten it on its own! In the months after returning from our trip, I’ve been perfecting my own version of that delicious sauce. And now, I’m excited to share with you this delicious recipe. It’s so good, you might not even get around to making the fish to serve alongside it! Tartar Sauce Ingredients Quality ingredients make all the difference in this sauce. Here is a quick breakdown of the ingredients in this homemade Tartar Sauce recipe: Lemon Juice & Zest: Adds that fresh citrus kick. A microplane and citrus juicer are game changers here. Full-Fat Mayo: The creamier, the better. Quality mayo like Hellman’s/Best Foods® is my favorite. Sweet Pickle Relish: For a sweet, tangy flavor and some crunch. Heinz® is my go-to, but chopped bread-and-butter pickles work too! Fresh Dill: Brings a pop of fresh flavor that’s just perfect with the tangy lemon and relish. Worcestershire Sauce: Adds a rich, savory undertone. Dijon Mustard: For a bit of sharpness and tang. Grey Poupon® Dijon is my favorite. Salt & Pepper: Season to taste. Sometimes that extra pinch really amps up the flavor. How To Make Tartar Sauce (Tips) Pick Top-Quality Ingredients: The better the ingredients, the tastier the sauce! Tweak It How You Like: Start with salt and pepper, then adjust things like relish until it tastes just right to you. Let It Chill: Pop the sauce in the fridge for at least 30 minutes before serving. The flavors blend beautifully over time, so it’s perfect to prepare in advance. Go Fresh: Use fresh dill over dried for a fresher flavor. Make It Yours: Feel free to experiment. Add capers, chopped pickles, or other fresh herbs to customize the sauce. How To Use Tartar Sauce Tartar sauce is a condiment that goes well with a variety of seafood dishes. Here are a few popular ways to use it: Fish and chips: Tartar Sauce is a classic pairing with crispy fried fish. We love it with our sheet pan Baked Fish and Chips. Seafood burgers: Add a dollop to your seafood burger for a tangy twist. We add this sauce to our favorite Salmon Burgers. Crab cakes: Serve this sauce on the side for dipping, or spread it on top of crab cakes for an extra burst of flavor. Not a fan of crab? Well then, you’ve got to try this sauce on these amazing Tuna Patties! Vegetables: Use Tartar Sauce as a dip for raw or roasted vegetables, such as carrots, celery, or cucumber. Sandwiches: Spread it on your favorite sandwich to add some tang and flavor. Replace the dressing in this Tuna Salad with Tartar Sauce. Seafood skewers: Serve on the side of grilled seafood skewers. Fish tacos: Use this sauce as a topping for Fish Tacos. Grilled fish: Serve it on the side of grilled (or air-fried) Fish. Fried seafood platters: Serve Tartar Sauce on the side for dipping fried seafood such as shrimp, scallops, or calamari. STORAGE Storage Store Tartar Sauce in an airtight container in the refrigerator. It can be kept for up to 1 week. Before serving, give it a good stir to redistribute the ingredients, as the ingredients may separate during storage. If it thickens too much, thin it with a drizzle of lemon juice. Tartar Sauce is a great sauce to make ahead of time. It only gets more flavorful as it sits. Favorite Seafood Dishes: Honey Garlic Shrimp with a quick stir-fry sauce Tuna Nicoise Salad with a lemon vinaigrette Tilapia Fish Tacos with avocado Lemon Garlic Shrimp with the best lemon butter sauce Tuna Casserole 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. Tartar Sauce 5 from 1 vote - Review this recipe Tartar Sauce makes everything better with it's delicious bright and tangy flavor. It's quick and easy to make and stores well in the fridge. SAVE TO RECIPE BOX Print Recipe Tartar Sauce 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Tartar Sauce makes everything better with it's delicious bright and tangy flavor. It's quick and easy to make and stores well in the fridge. Course condiment, Dip Cuisine American, Healthy, Vegetarian Keyword tartar sauce, tartar sauce recipe Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 5 servings (1/2 cup + 2 tbsp) Chelsea Lords Calories 200kcal Author Chelsea Lords Cost $3.12 Ingredients▢ 2 tablespoons fresh lemon juice, plus 1/2 tsp zest (Note 1)▢ ½ cup full-fat mayo (Note 2)▢ 1½ tablespoons sweet pickle relish (or diced pickles--Note 3)▢ 1 tablespoon finely chopped fresh dill▢ ½ teaspoon each Worcestershire sauce and Dijon mustard▢ Fine sea salt and pepperUS - Metric USMetric InstructionsTARTAR SAUCE: Combine all of the ingredients in a medium-sized bowl. Season to taste with salt and pepper (I add 1/8 tsp of each). Mix well, taste, and adjust ingredients to your personal preference. Refrigerate sauce (covered) until ready to use. (The flavors will intensify as it sits.) Re-stir before using. SERVE: Enjoy your homemade Tartar Sauce with fish, fries, or any dish of your choice! Lots of ideas in the blog post! STORAGE: Store Tartar Sauce in an airtight container in the refrigerator. It can be kept for up to 1 week. Before serving, give it a good stir to redistribute the ingredients, as the sauce may separate during storage. If it thickens too much during storage, thin it with a drizzle of lemon juice. Video Recipe NotesNote 1: Lemon juice and zest: We love zesting the lemon with a microplane and then juicing with this citrus juicer. Note 2: Full-fat mayonnaise: Use a good mayonnaise; the better the mayo, the better the sauce will taste. We love Hellman’s/Best Foods®. The full-fat version gives the sauce an incredibly rich, smooth flavor. Note 3: Sweet pickle relish: Heinz® is our brand of choice here. If you don't want to use relish, finely dice bread-and-butter pickles instead! Nutrition FactsServing: 1serving | Calories: 200kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 237mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 4mg | 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.
Sausage Tortellini Bake (ONE Skillet!) by Chelsea Lords Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. Sausage Tortellini Bake Is… A one-skillet wonder: Simplifies cooking and cleanup by using a single skillet. Crave-worthy: This dish is delicious! Restaurant-quality flavors! Ridiculously cheesy: Perfect for cheese lovers. Vegetable-packed: Great for sneaking in veggies for picky eaters. Quick and easy: Designed to be simple to make without sacrificing flavor. Ingredients In Sausage Tortellini Bake Sun-dried tomatoes: Choose oil-packed, julienne-cut for less prep time. Italian sausage: Select mild or hot depending on your preference. Yellow onion: Finely dice for better integration. Baby Bella mushrooms: Slice thinly for smooth integration into the sauce. Garlic: Use jarred to save time. Unsalted butter: Allows for precise salt control. Chicken broth: High-quality brands for better flavor. Heavy cream: Key for a creamy, thick sauce. Italian seasoning: Adds a nice fresh flavor. Parmesan cheese: Freshly grated for superior melt and flavor. Cheese Tortellini: Choose fresh, refrigerated pasta to ensure the recipe works correctly. Baby spinach: Coarsely chop. How To Make Sausage Tortellini Bake Preheat: Oven to 425°F. Brown sausage: In a skillet with oil, brown sausage, and set aside. Sauté veggies: In the same skillet, sauté onion, then add mushrooms, sun-dried tomatoes, and garlic. Make sauce: Add broth, cream, seasoning, and mustard; simmer until thick. Combine: Stir in Parmesan, sausage, veggies, tortellini, and spinach. Bake: Eight minutes in the oven, stir, add Parmesan, and bake three more minutes. Garnish and serve: Top with herbs and extra Parmesan. Sausage Tortellini Bake Tips Sauté thoroughly: Ensure onions are tender to avoid crunchy bites in the final dish. Season lightly: Due to the saltiness of broth, Parmesan, and sausage, only add salt if needed. Oven-safe skillet: So we can directly transfer from stovetop to oven, and minimize cleanup. Alternatively, use a 9×13-inch baking pan. Fresh Parmesan: Grate from a block using small holes on a cheese grater; avoid jarred or canned Parmesan (which isn’t even real cheese!) What To Serve With Sausage Tortellini Bake Crusty bread, dinner rolls, or Focaccia (to sop up any leftover delicious cream sauce!) A quick garden salad like this Italian salad, Caesar Salad, or Olive Garden salad. Roasted veggies — this Roasted Broccoli cooks up very quickly and at the same oven temperature. Bruschetta: Fresh tomato bruschetta is a great appetizer or side. Tropical Fruit Salad: Light, sweet, and vibrant side dish. STORAGE Leftovers? Enjoy Baked Tortellini fresh from the oven for the best flavor. (Over time, the tortellini absorbs the sauce, resulting in a less saucy dish.) Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to restore the sauce’s consistency. More Tortellini Recipes Sausage Tortellini Soup Greek Tortellini Salad Chicken Tortellini Pesto Chicken Tortellini Baked Tortellini FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sausage Tortellini Bake 5 from 1 vote - Review this recipe Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. SAVE TO RECIPE BOX Print Recipe Sausage Tortellini Bake 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. Course Dinner, Main Course Cuisine American Keyword Sausage Tortellini Bake Prep Time 25 minutes minutes Cook Time 11 minutes minutes Total Time 36 minutes minutes Servings 4 servings Chelsea Lords Calories 749kcal Author Chelsea Lords Cost $13.49 Equipment3.5-quart oven-safe skillet/pot Ingredients▢ ¾ cup sun-dried tomatoes, plus 1 tbsp oil (Note 1)▢ 10 oz Italian sausage (Note 2)▢ 1 large yellow onion, finely diced (1 cup)▢ 8 oz mushrooms (we use baby bella)▢ 1 tablespoon minced garlic (3 cloves)▢ 2 tablespoons unsalted butter▢ 1 cup chicken broth▢ 1⅓ cups heavy cream▢ 1½ teaspoons Italian seasoning▢ ½ teaspoon Dijon mustard optional▢ ¾ cup freshly grated Parmesan (Note 3)▢ 9-11 oz refrigerated Rana's tortellini (3 cups) (Note 4)▢ 2 gently packed cups baby spinach, coarsely chopped▢ For serving: finely chopped Italian parsley OR basil, salt & pepper, additional Parmesan cheese, or some crusty bread to sop up extra sauce -- yum!US - Metric USMetric InstructionsPREP: Adjust oven rack to middle and preheat to 425°F.SAUSAGE: In a large (3.5 quart) oven-safe skillet, over medium-high heat, heat 1 tbsp oil from sun-dried tomatoes. Add sausage, plus a pinch of salt & pepper. Brown and crumble until cooked through, then transfer to a paper-towel lined plate. Drain off all but 1 tbsp grease in the skillet.VEGGIES: In the same skillet, melt butter over medium heat. Add onion; sauté for 3 minutes. Add mushrooms; cook 2-3 minutes. Add sun-dried tomatoes; cook 1 minute. Add garlic; cook 30 seconds. Dump everything from pan to a separate plate.SAUCE: Return skillet to burner (still medium-high heat). Add broth, cream, Italian seasoning, and Dijon mustard (if using). Bring to a boil then quickly reduce heat and cook until slightly thickened, about 3-5 minutes, then reduce heat to low. FINISH: Gradually (1/4 cup at a time) add Parmesan to sauce, stirring until melted. Return drained sausage & veggies (along with accumulated liquid) to skillet. Add tortellini and spinach. Gently stir everything and press tortellini to be submerged below liquid (as much as possible). Smooth into an even layer.BAKE: Place in oven and bake for 8 minutes. Remove, stir everything well, and again press into an even layer. Top with a sprinkle of additional Parm if desired, and bake for another 3 minutes.ENJOY: Remove from oven, season with additional salt and pepper as needed, and garnish with fresh herbs if desired. Best enjoyed right out of the oven (as it sits, the tortellini will continue to absorb the surrounding sauce.) Recipe NotesNote 1: Sun-dried tomatoes: Grab oil-packed tomatoes. I like to get julienne cut (no chopping needed for you!) and packed in herbs (more flavor for no extra effort) Note 2: Sausage: Choose between sweet or spicy Italian sausage based on your personal preference. If using sausage links, ensure the casings are removed prior to cooking. 10 oz is typically ~2.5 to 3 links. Note 3: Cheese: Grab a block of Parmesan cheese and grate it using the small holes of a cheese grater. Note 4: Tortellini: The recipe's timing and liquid quantities are counting on the use of fresh, refrigerated tortellini that cooks in boiling water within 4-5 minutes, as indicated on the package. Nutrition FactsServing: 1serving | Calories: 749kcal | Carbohydrates: 40.1g | Protein: 29.4g | Fat: 53.1g | Cholesterol: 156.9mg | Sodium: 1332.8mg | Fiber: 3.1g | Sugar: 5.7g | Vitamin A: 1746IU | Vitamin C: 14mg | Calcium: 397mg | Iron: 12mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Taco Spaghetti (ONE POT!) by Chelsea Lords Taco Spaghetti, all made in just ONE POT, is packed with the rich flavors of taco-seasoned beef and saucy spaghetti. It’s a family favorite! Taco Spaghetti Is… One-Pot Magic: Fewer dishes, and everyone is happier about that! Quick & Easy: Whip it up fast, ideal for those hectic days. Make It Your Own: Adjust spices or ingredients to your preference. Kid-Approved: A spaghetti twist that gets thumbs up from everyone! Packed with Flavor: Taco seasoning and enchilada sauce deliver so much flavor! Ingredients Needed This taco spaghetti calls for: Yellow onion & red pepper: Finely dice for even cooking. Minced garlic: Jarred for quicker prep. Lean ground beef: 93/7 ratio for less grease. Tomato paste: Concentrates flavor, don’t skip. Taco seasoning: Homemade for the most flavor; store-bought for convenience. Beef bouillon: Adds depth and additional seasoning. Diced/crushed tomatoes: Fire-roasted adds a nice smoky flavor. Enchilada sauce: Choose your spice level preference. Chicken broth: Low-sodium if worried about saltiness. Spaghetti: Regular works best, not thin or thick. Extra sharp cheddar cheese: Freshly grated tastes and melts better. How To Make Taco Spaghetti Heat oil in a large pot over high heat. Sauté onion and red pepper. Add ground beef to the center; break apart and brown. Mix in garlic, tomato paste, and seasonings. Pour in diced tomatoes, enchilada sauce, and chicken broth. Bring to a boil. Break spaghetti in half, submerge in liquid. Cook until pasta is al dente, sauce should be saucy. Remove from heat, let cool slightly. Gradually add grated cheese, tossing until melted. Enjoy! What To Serve With Taco Spaghetti Mexican salad with a cilantro-lime dressing French bread or cheesy pull-apart bread Roasted vegetables like broccoli or Brussels sprouts Corn on the cob or a simple corn salad Fresh guacamole and tortilla chips Fruit salsa with cinnamon chips for dessert STORAGE Leftovers? Best Fresh: As with most pasta dishes, Taco Spaghetti is best right off the stove! Refrigerate: In airtight container for up to 3 days. Freeze: Up to 3 months; thaw in fridge. Reheat: On stove with a splash of broth or water to return sauciness. More One Pot Wonders: Penne Pasta with Sausage One Pot Burrito Bowls Chicken Orzo One Pot Spaghetti BBQ Pork Mac & Cheese FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Taco Spaghetti 5 from 2 votes - Review this recipe Taco Spaghetti, all made in just ONE POT, is packed with the rich flavors of taco-seasoned beef and saucy spaghetti. It's a family favorite! SAVE TO RECIPE BOX Print Recipe Taco Spaghetti 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Taco Spaghetti, all made in just ONE POT, is packed with the rich flavors of taco-seasoned beef and saucy spaghetti. It's a family favorite! Course Dinner, Main Course Cuisine American Keyword Taco Spaghetti Prep Time 15 minutes minutes Cook Time 12 minutes minutes Total Time 27 minutes minutes Servings 4 servings Chelsea Lords Calories 735kcal Author Chelsea Lords Cost $12.76 EquipmentLarge pot (cast iron cooks quicker than nonstick) Ingredients▢ 2 tablespoons olive oil▢ 1 medium yellow onion, finely diced (1 cup)▢ 1 medium red pepper, finely diced (1 cup)▢ 1 tablespoon minced garlic▢ 1 pound lean (93/7) ground beef▢ 2 tablespoons tomato paste▢ 1 pkt. (1 oz) taco seasoning (Note 1)▢ 1 teaspoon beef bouillon▢ 14.5 oz can diced or crushed tomatoes▢ 10 oz can mild red enchilada sauce (Note 2)▢ 3 cups chicken broth, plus more if needed▢ 12 oz. spaghetti NOT the whole package (Note 3)▢ Salt & pepper, to taste▢ 1 cup freshly grated extra sharp cheddar cheese (pack to measure)US - Metric USMetric InstructionsVEGGIES: Heat oil in a large pot over high heat. Add the onion & pepper, cooking for 3-5 minutes or until onion is translucent. Push veggies to edges of the pan.BEEF: Add beef in center of pan. Allow it to sear for about 1 min per side, then break it apart with a wooden spoon as it cooks. Continue until the beef is mostly browned, with some pink remaining.SEASONINGS: Mix in the garlic, tomato paste, & taco seasoning. Season with salt and pepper; I add 1/4 tsp salt & 3/4 tsp pepper. (See Note 4). Stir and continue to cook until beef is fully browned through.BRING TO BOIL: Add tomatoes, enchilada sauce, & chicken broth to the pot. Bring the mixture to a full boil.SPAGHETTI: Break spaghetti in half and submerge it in the liquid. Cook for 10-12 minutes, stirring often and scraping the bottom of the pot to prevent pasta sticking. About 8-10 minutes in, reduce the heat to medium to avoid evaporating too much liquid before the pasta is done. (Note 5 for troubleshooting)ADD CHEESE: Once the pasta is al dente (slightly firmer than desired), remove the pot from heat. The dish should be quite saucy. Using tongs, toss the pasta for about a minute until the sauce thickens and pasta is perfectly tender. Allow the mixture to cool slightly, then gradually add the cheddar cheese, 1/4 cup at a time, tossing until fully incorporated to avoid clumping.ENJOY: Serve immediately and enjoy! Video Recipe NotesNote 1: For the most possible flavor, make your own (otherwise we recommend a good brand for the most flavor). 1 tablespoon chili powder 1 teaspoon each paprika, cumin, garlic powder, onion powder 1/2 teaspoon oregano (Use these seasonings in place of the taco seasoning packet.) Note 2: Various brands of enchilada sauce can vary quite a bit in heat. We like Old El Paso mild red enchilada sauce in this recipe. Note 3: Liquid is depending on 12 oz. regular spaghetti being used. Use a food scale (if possible) to be precise here! Note 4: If you are using a packet, they're typically a lot more salty, so adjust salt/pepper to taste. Note 5: Troubleshooting: Sauce Soaked Up & Pasta Not Tender? Lower the heat slightly. Add extra broth if needed. Sauce Not Soaking In? Increase the heat. Nutrition FactsServing: 1serving | Calories: 735kcal | Carbohydrates: 85.7g | Protein: 48.9g | Fat: 24.7g | Cholesterol: 104.3mg | Sodium: 2564.1mg | Fiber: 13.1g | Sugar: 15.9g 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.
Easy Oreo Fluff by Chelsea Lords Oreo Fluff, a rich and creamy no-bake dessert loaded with Oreo cookies, is the perfect quick and easy treat. Oreo Fluff Recipe: What It Is And What It Tastes Like! What It Is: Oreo Fluff is a creamy, fluffy dessert, reminiscent of a cookies and cream mousse. Texture & Taste: This dessert delivers a creamy texture with a light, fluffy consistency, perfect for anyone craving a sweet treat that’s not overly heavy. Serving Suggestion: It’s ideal as a mousse-like dessert or as a fruit dip. Ingredients In Oreo Fluff Dessert Recipe Milk: Any fat level works, but whole milk makes it creamier. Vanilla Pudding Mix: Choose instant, full-fat pudding, not the cook-and-serve type. Whipped Topping: Ensure it’s thawed; go for full fat for more flavor. Oreos: A whole standard-size package is what we’ll use. Mini Marshmallows: Optional, but they add extra fun and creaminess. QUICK TIP If you want the Oreos to retain a little crunch, make the salad right before eating. The longer they sit, the softer they get. How To Make Oreo Fluff Whisk: Start by mixing the milk and vanilla pudding mix until smooth. Fold: Gently fold in the whipped topping. Combine: Mix in the chopped Oreos and mini marshmallows, if using. Chill: For softer cookies, chill fluff before serving. For a little crunch, serve immediately. VARIATIONS Switch It Up! Double cream version: Replace regular Oreos with Double-Stuffed Oreos. Mint version: Use mint Oreos and a few drops of green food coloring. Oreo Fluff with buttermilk: Replace the milk with buttermilk for a tangier salad. Chocolate version: Use chocolate pudding instead of vanilla; for even more chocolate you could use chocolate-stuffed Oreos. Cheesecake version: Use cheesecake pudding instead of vanilla. White chocolate version: Use white chocolate pudding instead of vanilla. STORAGE Oreo Fluff Storage Tips Make this salad a day ahead to let the cookies soften and meld into the mix. For advance prep, chop Oreos smaller or pulse them. Store in the fridge in an airtight container to keep fresh and odor-free, best enjoyed within 1-3 days. Serving Suggestions Oreo Fluff Pie: Pile this “salad” into an Oreo crust and chill it for a few hours until firm. Cut into slices and serve. As a dip: This fluff salad also works as a fun dip; dunk with fresh berries, graham crackers, or (gasp) more Oreos! More Simple Desserts: Oreo Balls White Chocolate Chex Mix Ice Cream Sandwich Cake Easy Chocolate Fondue Banana Bites FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oreo Fluff Salad Recipe 5 from 3 votes - Review this recipe Sink your spoon into Oreo Fluff, the ultimate no-bake dessert that's a hit at any gathering. Rich, creamy, and loaded with chunks of Oreo cookies, it's the perfect quick and easy sweet treat. SAVE TO RECIPE BOX Print Recipe Oreo Fluff Salad Recipe 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Sink your spoon into Oreo Fluff, the ultimate no-bake dessert that's a hit at any gathering. Rich, creamy, and loaded with chunks of Oreo cookies, it's the perfect quick and easy sweet treat. Course Dessert Cuisine American Keyword oreo fluff, oreo fluff salad Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 6 -8 Chelsea Lords Calories 503kcal Author Chelsea Lords Cost $5.97 Ingredients▢ 1 cup whole milk (or 1% or 2%)▢ 3.4 oz pkg. instant vanilla pudding ▢ 8 oz container frozen whipped topping, thawed▢ 13.2 oz pkg. Oreos, divided▢ 1 cup mini marshmallows optionalUS - Metric USMetric InstructionsPUDDING: In a large bowl, use electric hand mixers to beat together the dry pudding mix and 1 cup of milk until smooth.WHIPPED TOPPING: Gently fold in the thawed whipped topping with a silicone spatula until fully incorporated, avoiding over-mixing.OREOS: Place most of the Oreo cookies (keep cookie & creme together) in a large Ziploc bag, saving a few whole ones for garnish. Crush them into pieces with a rolling pin, aiming for a mix of larger chunks and smaller crumbles. Fold these, along with the mini marshmallows (if using), into the mixture, ensuring they're well-coated.SERVE: Decorate with remaining Oreos, broken or crushed. Chill before serving for mousse-like texture or serve immediately for a crunchier cookie texture. STORAGE: Enjoy within 1-3 days, storing any leftovers in an airtight container in the fridge. Video Recipe NotesOreo Texture: For a crunchier texture, eat immediately after preparing. For softer Oreos, prepare an hour to a day in advance, chopping Oreos into smaller pieces. Nutrition FactsServing: 1serving | Calories: 503kcal | Carbohydrates: 80g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 408mg | Potassium: 258mg | Fiber: 2g | Sugar: 55g | Vitamin A: 95IU | Calcium: 92mg | 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.
Turkey Sliders by Chelsea Lords The ultimate Turkey Sliders: Soft rolls loaded with oven-roasted deli turkey and melty cheese, topped with a delicious buttery-herb spread. Turkey Sliders Are… Quick and easy: Ready in under an hour. Total crowd-pleaser: Hawaiian rolls stuffed with turkey and cheese — irresistible! A flavor explosion: Rich buttery glaze with garlic and dijon. Family favorite: Loved by all ages. A comfort food upgrade: Classic turkey sandwiches with a gourmet twist. Turkey Sliders Ingredients Hawaiian Rolls: Choose soft, fresh rolls for the best flavor and texture. Turkey: Choose thinly sliced, oven-roasted turkey from the deli. Cheese: We love Muenster, but Gouda is also delicious! Mayo: Use mayonnaise to add flavor; a good mayo makes all the difference! Butter: Make sure the butter is slightly cooled after melting. Dijon Mustard: Adds tanginess to the buttery glaze. Poppy Seeds: Adds a sweet subtle crunch. Dried Minced Onion: Enhances the savory flavors. Garlic Powder: Provides a nice garlic flavor. Worcestershire Sauce: Adds depth of flavor to the buttery glaze. How To Make Turkey Sliders Preheat: Set the oven to 350°F. Grease 9×13 pan. Mix: Combine melted butter and seasonings. Slice and place: Halve rolls horizontally, keeping individual rolls connected. Spread: Apply mayo to cut sides of rolls. Layer: Cheese, turkey, and more cheese. Bake: Uncovered, 10 mins. Top and brush: Add roll tops and brush with butter. Bake again: Cover with foil, 20 mins. Uncover, bake another 10 mins till golden. Serve: Hot, sliced into individual sliders. What To Serve With Turkey Sliders Olive Garden Salad: Complements the richness of the sliders. Roasted Sweet Potatoes: Adds a hint of sweetness. Tropical Fruit Salad: Fresh fruits provide a refreshing side. Soup: Serve with a bowl of soup, like tomato basil or butternut squash. Macaroni Salad: A great creamy side dish. STORAGE Leftovers? Turkey Sliders are best enjoyed fresh and hot, but for leftovers: Cool: Let cool to room temp. Store: In an airtight container, refrigerate (three days) or freeze (three months). Reheat: Thaw if frozen, then warm at 350°F until hot (10-15 mins). More Slider Recipes: Italian Beef Sliders Pizza Sliders Chicken Cordon Bleu Sliders Cuban Sliders Grinder Sliders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Sliders 5 from 1 vote - Review this recipe Introducing the ultimate Turkey Sliders! Soft rolls stacked with oven-roasted deli turkey and melty cheese, topped with a delicious buttery-herb topping. SAVE TO RECIPE BOX Print Recipe Turkey Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Introducing the ultimate Turkey Sliders! Soft rolls stacked with oven-roasted deli turkey and melty cheese, topped with a delicious buttery-herb topping. Course Main Course, Sandwich Keyword Turkey Sliders Servings 12 sliders Chelsea Lords Calories 348kcal Author Chelsea Lords EquipmentCeramic 9x13-inch pan IngredientsSliders:▢ 12- count package Hawaiian/soft rolls (Note 1)▢ 12 slices Muenster▢ 1 lb deli turkey▢ ½ cup mayoButter:▢ 7 tablespoons unsalted butter, melted & slightly cooled▢ 1 tablespoon each: Dijon mustard and poppy seeds▢ 1½ teaspoons dried minced onion▢ 1 teaspoon each: garlic powder & Worcestershire sauce▢ ¼ teaspoon each: salt & pepper InstructionsPREP: Preheat oven to 350°F (175°C). Generously grease a 9x13-inch baking pan. Line pan with parchment paper.BUTTER: In a microwave-safe bowl, melt the butter and let it cool slightly. Whisk in remaining ingredients listed under "butter."MAYO: Using a serrated bread knife, carefully slice the entire block of Hawaiian rolls in half horizontally, keeping the individual rolls attached (See Note 1). Spread ¼ cup mayo on each cut side of rolls. Place the bottom half of rolls in prepared pan.LAYER IN FOLLOWING ORDER: Six slices of cheese, turkey, and six remaining slices of cheese. Do not add the top slab of rolls yet. Bake, uncovered, for 10 minutes.BAKE AGAIN: Remove pan from oven and place top half of the rolls onto the sliders. Generously pour and brush butter mixture on the top and sides. It's fine if some pools at bottom of pan; this will make the base of the rolls buttery and crispy! Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden brown and the cheese is melted.ENJOY: Serve hot, cutting into individual sliders. Recipe NotesNote 1: Rolls: Keep the rolls intact and slice them in half horizontally so they open like a book. Nutrition FactsCalories: 348kcal | Carbohydrates: 17g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 771mg | Potassium: 129mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 494IU | Vitamin C: 0.5mg | Calcium: 209mg | 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.
How To Make White Rice (Baked!) by Chelsea Lords How to Make White Rice: Upgrade your rice game with oven-baking! This foolproof method delivers perfect, fluffy rice every time and saves stovetop space. Next, check out our guide on How To Cook Brown Rice. How To Make White Rice In The Oven! Switch to the oven for hassle–free, perfect consistent fluffy white rice. Why it’s better: Even heating means no burnt or sticky mess. Frees up stovetop space. Set it and forget it—no need to watch or stir. Ideal for large quantities, simplifying meal prep. Enhances flavor, absorbing butter and seasonings evenly. More forgiving than stovetop methods. Tips For How To Make White Rice: Use Correct Water Ratio: Follow recipe quantities to avoid dry or mushy rice. Use Boiling Water: Ensures quick, even cooking. Salt: Use to enhance flavor. Butter: Adds flavor and prevents sticking. Oil can also be used. Use Two Layers of Regular Foil OR Heavy Duty Foil: Keeps steam in for even cooking. Rest: Allows rice to finish cooking by steaming. VARIATIONS Flavor Your White Rice! Use leftovers and make Fried Rice: Stir-fry cooked rice with veggies, meat, and eggs. Rice Pilaf: Use our Quinoa Pilaf for inspiration, using rice instead of quinoa. Curry Rice: Bake with garlic, ginger, and curry spices. Mexican Rice: Mix in diced tomatoes, green chiles, and spices. Lemon Rice: Bake with lemon zest and add herbs after baking. Cilantro Lime Rice: Stir through lime zest, juice, and cilantro after baking. Pesto Rice: Bake with sun-dried tomatoes and stir through pesto after baking. Saffron Rice: Simply add saffron threads for a flavorful dish. STORAGE Cool rice completely, then store in an airtight container or bag. Use within 3-5 days or freeze up to 6 months for best quality. Reheating: Stovetop: Add rice to a pan with a splash of water/broth, stir over medium heat until hot. Microwave: Put rice in a microwave-safe dish with water/broth, cover, and heat for 1-2 minutes until hot. Oven: Preheat to 350°F, spread rice on a baking sheet, cover with foil, and bake for 15-20 minutes. Tip: Add water, broth, or butter when reheating to prevent dryness. How To Use White Rice: Side Dish: Serve with meats, fish, or vegetables. Soups & Stews: Add for texture and heartiness. This Chicken Curry Rice Soup is our fave! Rice Salads: Combine with veggies, herbs, and vinaigrette. Fillings: Use in burritos, tacos, or stuffed peppers. Base: Use in sushi, risotto, paella. Snack: Crisp in a pan, top with an egg for breakfast. Fried Rice: We love this Ham Fried Rice! Recipes With Cooked White Rice: Red Beans And Rice Honey-Garlic Chicken Thighs Garam Masala Chicken Pineapple Steak Ground Turkey Bowls FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. How To Make White Rice 5 from 2 votes - Review this recipe How to Make White Rice: Upgrade your rice game with oven-baking! This foolproof method delivers perfect, fluffy rice every time and saves stovetop space. Recipe barely adapted from ATK's Meal Prep Cookbook!Here’s my all-time favorite 9×13-inch baking dish and what is featured in these photos. Or halve this recipe by using an 8x8-inch baking dish (bake time is the same!) SAVE TO RECIPE BOX Print Recipe How To Make White Rice 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe How to Make White Rice: Upgrade your rice game with oven-baking! This foolproof method delivers perfect, fluffy rice every time and saves stovetop space. Recipe barely adapted from ATK's Meal Prep Cookbook!Here’s my all-time favorite 9×13-inch baking dish and what is featured in these photos. Or halve this recipe by using an 8x8-inch baking dish (bake time is the same!) Course Appetizer, Main Course, Side Dish Cuisine American, Healthy, Vegetarian Keyword how to cook white rice, How To Make White Rice Prep Time 10 minutes minutes Cook Time 20 minutes minutes Resting Time 10 minutes minutes Total Time 40 minutes minutes Servings 8 cups cooked rice Chelsea Lords Calories 250kcal Author Chelsea Lords Cost $1.82 Equipment9x13-inch baking dishCooking SprayFoil (2 sheets regular or 1 sheet heavy duty) Ingredients▢ 2-2/3 cups basmati OR long-grain white rice, (Note 1)▢ 1-1/4 teaspoons Salt▢ 2 tablespoons unsalted butter, cut into 2 pieces (or use oil) (Note 2)▢ 5-1/2 cups boiling water (Note 3)US - Metric USMetric InstructionsPREP: Preheat oven to 450 degrees F. Generously grease a 9x13-inch baking dish with cooking spray. Boil more than 6 cups of water.COMBINE: Place rice, salt, and butter in the greased dish. Pour in 5-1/2 cups boiling water, stir to mix, and spread evenly.BAKE: Cover tightly with two layers of aluminum foil. Bake at the center of the oven for 20 minutes.REST: Remove from oven, keep covered and let rest for 15 minutes for the rice to absorb remaining moisture. (Note 4)ENJOY: Fluff with a fork and serve. Video Recipe NotesNote 1: We like Basmati rice best, but long-grain works well. DO NOT rinse before using. Note 2: Adds flavor and prevents sticking. Substitute with olive oil if desired. Note 3: Boil extra as some will evaporate; ensure you have 5-1/2 cups to add. Note 4: Resting is essential for fluffy, not mushy, rice; don't rush this step. Nutrition FactsServing: 1serving | Calories: 250kcal | Carbohydrates: 49g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 367mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 87IU | Calcium: 18mg | Iron: 0.5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. How To Make White Rice FAQs1What is the ratio of water to rice when baking white rice?To make white rice, use the ratio of 2-2/3rds cups rice to 5-1/2 cups water. 2Can I add butter or oil to the rice before baking?Yes, butter or oil adds flavor and prevents the rice from sticking together. 3How long does it take to bake white rice?Bake rice for 20 minutes at 450 degrees F! 4Can I bake white rice in a covered or uncovered dish?Bake white rice in a covered dish. Cooking it covered will make the rice fluffier and keep it from drying out. This recipe doesn’t work properly without the foil!
Energy Bars Recipe (No-Bake, 5-Ingredients!) by Chelsea Lords Energy Bars Recipe: Just 5 ingredients, no-baking needed, easy and delicious! Tastes like a candy bar but loaded with protein and fiber. Reasons to Love This Energy Bars Recipe: Simple and Quick: Mix, press, chill—no baking needed. Flexible: Customize with your favorite ingredients. Filling: Offers protein and fiber for energy. Family Favorite: Kids love making and eating them. Meal Prep Ready: Stores well for future snacking. Feels Like a Treat: Delicious yet packed with good-for-you ingredients. Energy Bars Recipe Ingredients Quick Oats: Use for a great chewy texture. They’re needed here for proper moisture absorption. Creamy Peanut Butter: High-quality brands enhance flavor and texture. Natural versions can change consistency. Honey: Natural binder and sweetener. Salt: Boosts overall flavor. Miniature M&Ms: Adds color and chocolate flavor. Swap with nuts or dried fruit for less sugar. Optional Ingredients: Chocolate Chips: Choose quality for best melt and flavor. Coconut Oil: Smooths chocolate topping. Vegetable oil works in a pinch. How To Make Energy Bars Recipe Prep: Line an 8×8-inch pan with parchment paper — these binder clips are the best for holding it in place! Combine: Mix all bar ingredients in a large bowl until well combined. Compress: Press mixture firmly into the prepared pan for an even layer. Optional Topping: Melt chocolate chips and oil, then drizzle or pipe over bars. Chill: Refrigerate for about 1 hour or until set. Cut: Use the parchment overhangs to lift out, then slice into bars with a sharp, hot knife for clean cuts. STORAGE Leftover Energy Bars? Room Temperature: Store in an airtight bag for up to 1 week. Fridge: Keep in an airtight bag in the fridge for up to 2 weeks. Freezing: Freeze individually wrapped bars for up to 3 months. Thawing: Thaw at room temperature before serving. More No Bake Snacks: No Bake Granola Bars Oatmeal Energy Balls Protein Breakfast Cookies No-Bake Granola No-Bake Energy Bites FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Energy Bars Recipe 5 from 2 votes - Review this recipe Energy Bars Recipe: Just 5 ingredients, no-baking needed, easy and delicious! Tastes like a candy bar but loaded with protein and fiber. SAVE TO RECIPE BOX Print Recipe Energy Bars Recipe 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Energy Bars Recipe: Just 5 ingredients, no-baking needed, easy and delicious! Tastes like a candy bar but loaded with protein and fiber. Course Breakfast, Snack, treat Cuisine American, Vegetarian Keyword Energy Bars Recipe Prep Time 15 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 24 bars Chelsea Lords Calories 160kcal Author Chelsea Lords Cost $4.52 Equipment8x8 inch panParchment paper IngredientsEnergy Bars▢ 3 cups quick oats (Note 1)▢ 1 cup creamy peanut butter (we love Skippy)▢ 1/2 cup honey▢ 1/4 teaspoon salt▢ 2/3 cup miniature M&MsOptional Chocolate Topping▢ 1/3 cup chocolate chips (milk, semi-sweet or dar)▢ 1/4 teaspoon coconut (or vegetable) oil InstructionsPREP: Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal. These binder clips are great for holding it in place!COMBINE: Combine "Energy Bars" ingredients in a very large bowl. Use a hand mixer or stand mixer (mixing on low speed) for this step. Check for consistency (Note 2)COMPRESS: Transfer the mixture to the prepared pan. Using the bottom of a 1-cup measuring cup, firmly press the mixture into the pan to form an even and tightly compressed layer.OPTIONAL TOPPING: Melt chocolate chips and oil in microwave-safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst until melted. Transfer to a plastic zip-top bag and seal without air. Cut off the tip and pipe over the bars until you've used all the chocolate.CHILL: Chill in fridge until set, about 1 hour. Use overhang to remove. Use a very sharp and hot knife to make cuts into bars (run knife under hot water and dry in between each cut). Video Recipe NotesNote 1: We're relying on quick oats for their moisture absorption. Don't use regular or old-fashioned. Note 2: Consistency Adjustments: Depending on the moisture of your ingredients, you may need to slightly adjust the amounts. If it's too dry and crumbly, incorporate more peanut butter or honey. If the mixture is too sticky, add a bit more oats, but keep in mind, oats will continue to absorb moisture over time, firming up the mixture. Nutrition FactsServing: 1serving | Calories: 160kcal | Carbohydrates: 20.3g | Protein: 4.1g | Fat: 6.7g | Cholesterol: 0.8mg | Sodium: 73.8mg | Fiber: 1.9g | Sugar: 10.6g 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.
