Twix Bar by Chelsea Lords Twix Bars with buttery shortbread, gooey caramel, and rich chocolate – like the classic candy bar, but homemade and even better! Why We Love These Twix Bars: Amazing Homemade Flavors: Beats store-bought every time! Perfect Mix: Crumbly and buttery crust, gooey caramel, smooth chocolate. Wow Factor: Sure to impress at any event. No Nasty Stuff: Skip the additives or preservatives like in commercial candy. Fun Baking Project: A great way to spend time in the kitchen, solo or with others. Twix Bar Ingredients Unsalted Butter: Gives flavor to crust and caramel. Brown Sugar: Light or dark; dark for deeper, caramel-like flavor. Vanilla Extract: Enhances sweetness and balances flavors. Salt: Balances and enhances sweetness. All-Purpose Flour: Gives crust structure; measure carefully to avoid dryness. Sweetened Condensed Milk: Must be full-fat for the right caramel texture. Semi-Sweet Chocolate Chips: Balances sweetness; use milk chocolate for a closer match to Twix. Vegetable Oil: Smooths chocolate melt and prevents cracking; coconut oil also works. VARIATIONS Change Things Up! Sprinkle flaky sea salt on the chocolate for a salted caramel twist. Add crushed nuts or crisp rice to the chocolate for crunch. Swap vegetable oil with coconut oil, use coconut extract instead of vanilla, and top with toasted coconut for a coconut twist. Tips For Making Twix Bars Parchment Paper Sling: Use it for easy lift and neat cuts; prevents caramel from hardening at edges. Butter Temperature: Melted but not hot for the shortbread crust (to avoid greasy bars). Even Layers: Press shortbread evenly for consistent thickness and texture. Poking Holes In Crust: Allows caramel to bond with the crust (don’t poke all the way through). Cooling: Follow cooling instructions for each layer to keep textures and flavors distinct. Sharp Knife: Use a hot, dry sharp knife for clean cuts. Use The Right Size Pan! Right Size Pan: Use a 9×9-inch pan for perfect layer thickness and baking accuracy. The 9×9 size ensures ideal proportions and correct baking times. 8×8-Inch Pan Results: Caramel ends up too thick and baking time varies. If determined to use this size, watch caramel layer for tiny bubbles and slight jiggle—this means it’s done. Too much wobble? Bake a bit longer. STORAGE Twix Bar Storage Store Twix bars in an airtight container at room temp for 3-5 days. On hotter days, refrigerate to keep layers from melting. For best flavors, serve at room temp. More Dessert Recipes: Nutella Stuffed Chocolate Chip Cookies No-Bake Cookies Microwave Caramel Corn Caramel Cookie Bars Chocolate Caramel Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Twix Bar 5 from 2 votes - Review this recipe Twix Bars with buttery shortbread, gooey caramel, and rich chocolate - like the classic candy bar, but homemade and even better! SAVE TO RECIPE BOX Print Recipe Twix Bar 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Twix Bars with buttery shortbread, gooey caramel, and rich chocolate - like the classic candy bar, but homemade and even better! Course Dessert, treat Cuisine American, Vegetarian Keyword twix bar Prep Time 45 minutes minutes Cook Time 30 minutes minutes 1 hour hour 50 minutes minutes Total Time 3 hours hours 5 minutes minutes Servings 16 bars Chelsea Lords Calories 338kcal Author Chelsea Lords Cost $7.12 Ingredients▢ 9x9-inch metal baking pan & parchment paper (Note 1)Crust▢ 1/2 cup unsalted butter, melted, but not hot▢ 1/4 cup light brown sugar, packed▢ 1 teaspoon pure vanilla extract▢ 1/4 teaspoon fine sea salt▢ 1 cup + 1 tablespoon white, all-purpose flourCaramel Filling▢ 1/2 cup unsalted butter, cut into cubes▢ 1/2 cup light brown sugar, gently packed▢ 1/8 tsp fine sea salt▢ 1 can (14 oz) sweetened condensed milk (Note 2)▢ 1 teaspoon pure vanilla extractChocolate Topping▢ 1 cup + 2 tablespoons good-quality semi-sweet OR milk chocolate chips (Note 3)▢ 3 teaspoons vegetable oilUS - Metric USMetric InstructionsPREP: Preheat the oven to 325 degrees F. Line a 9x9-inch metal baking pan with parchment paper (leaving an over-hang for easy removal) and grease with cooking spray.CRUST: In a medium bowl, combine the melted (but not hot!) butter, brown sugar, vanilla extract, and salt. Stir in the flour until completely combined. The dough will be thick. Press this dough firmly and evenly into your prepared pan. (I like to place a piece of parchment paper on top and press down). Bake for 17-23 minutes or until the edges are slightly browned. Remove from the oven and using a fork, poke holes all over through just the top half of the warm crust (do not press the fork all the way through). Let the crust cool slightly while you prepare the caramel.CARAMEL: Place the cubed butter and brown sugar in a small pot over medium-low heat. Leave mixture alone until the butter is melted, then whisk it together with the sugar until emulsified (butter isn't separating from sugar). Then leave mixture alone until it comes to a simmer. As soon as small bubbles appear, add sweetened condensed milk & salt. Whisk constantly for 5 full minutes or until big slow bubbles start appearing. Remove from heat and whisk for an additional minute before stirring in the vanilla extract. Pour this caramel over the crust and spread it out into an even layer with a spatula.BAKE: Bake for 12-17 minutes or until the caramel develops a bubbly surface all over and exhibits only a slight jiggle when the pan is lightly shaken. This indicates that the caramel has set. (See picture!) COOL: Allow the bars to cool at room temperature for 25 minutes, then transfer them to the fridge for another 25 minutes to cool down further. However, make sure the bars aren't cold as this might prevent the chocolate from setting properly.CHOCOLATE TOPPING: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring for 20 seconds in between, until the chocolate is fully melted and smooth. Pour this melted chocolate over the caramel layer and spread it out smoothly with a spatula. To ensure a flat surface, gently tap the pan a few times.LET SET: Refrigerate the bars until they're fully set, about 1 hour. Before cutting, let the bars stand at room temperature for about 10 minutes. Use the parchment paper overhang to remove the bars from the pan onto a cutting board. To cut the bars, use a very sharp knife that's been warmed under hot water (dry the knife with a towel after each warming). Repeat this process with each cut to make the slicing easier. Video Recipe NotesNote 1: 9x9-Inch Pan is Key: This pan is important for success. An 8x8 can work but requires careful caramel monitoring for tiny bubbles and minimal jiggle when pan is shaken. Too much wobble means it's not set yet, so keep it in the oven a bit longer. Note 2: Full-Fat Sweetened Condensed Milk: Use only full-fat; reduced-fat or sugar-free won't give the same results. Avoid accidentally using evaporated milk. Note 3: Choosing Chocolate Chips: Semi-sweet cuts sweetness, but milk chocolate is closer to Twix's taste. High-quality chocolate like Ghiradelli or Guittard melts smoother and tastes better. Nutrition FactsServing: 1serving | Calories: 338kcal | Carbohydrates: 39.7g | Protein: 4.4g | Fat: 18.5g | Cholesterol: 44.3mg | Sodium: 32.8mg | Fiber: 44.3g | Sugar: 32.8g 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.
Instant Pot Butter Chicken by Chelsea Lords Instant Pot Butter Chicken: Rich, creamy sauce, warm spices, tender chicken. Ultimate comfort, especially with rice and naan. Instant Pot Butter Chicken Last birthday, my family booked an Indian spot I’d been excited to try. Everything was amazing, but the butter chicken stole the show. Even my kids were all over it, making me promise to whip up more soon. I’ve had my go-to Butter Chicken recipe and these amazing Butter Chicken Meatballs, but I needed something quicker for busy weeknights. Enter Instant Pot Butter Chicken: super simple and so delicious. Ready in 30 minutes, the pressure cooker does the work and it’s totally restaurant-quality! Instant Pot Butter Chicken Ingredients Oil: Use olive for an earthy flavor or coconut for sweetness. Yellow Onion: Small dice for quick sautéing. Ginger & Garlic: Fresh offers more punch; pre-minced saves time. Spices: Grab fresh for the best flavor. Red Pepper Flakes: Adjust to taste or serve separately for different spice tolerances. White Sugar: Balances tomato acidity. Tomatoes: Quality canned tomatoes elevate the dish. Chicken Thighs: Boneless and skinless for juiciness. Unsalted Butter: Allows salt control. Heavy Cream: Essential for authentic richness. Cilantro: For freshness; parsley or basil can substitute. SHORTCUTS Grab pre-diced onions from the produce or frozen veggie aisle for a time-saver, or blitz an onion in your food processor. Try Dorot® cubes from the freezer section or snag some refrigerated pastes. How To Make Instant Pot Butter Chicken (Tips) Deglaze Pot: After adding tomatoes, scrape the bottom to mix in caramelized bits and prevent burn notices. Layer Chicken: Arrange chicken evenly in the sauce for uniform cooking. No Water Needed: Tomatoes and chicken release enough liquid for pressure cooking. Blend Sauce: Post-cooking, smooth the sauce with an immersion blender or in a regular blender. Spices: Don’t omit spices; garam masala is key for authentic flavor. Adjust Flavor: Taste and tweak salt or sugar as needed. Moderate Spice: Start with less heat, add more if needed. Cool Before Adding Dairy: Let sauce slightly cool, then add butter and cream to keep sauce thick. QUICK TIP Be cautious when blending hot sauce due to expansion. Let it cool a bit, blend slowly, and open the lid gently to avoid spills. Read If You’re New To Instant Pot Cooking Factor in Time: Include time for pressure build-up and release in addition to cooking time. Pot Size Matters: A six-quart model is recommended for optimal cooking. Check Seals: Ensure the sealing ring and valve are correctly positioned for pressure. Avoid Burns: Use sufficient liquid to prevent food from sticking. Use ‘Sauté’: Brown meats or veggies before pressure cooking to boost flavor. QUICK TIP For quick release, shift the steam release handle from ‘Sealing’ to ‘Venting,’ avoiding steam by standing back. STORAGE Storage and Freezing Leftovers taste better the next day! Refrigerate in airtight containers for 3-5 days. Reheat on the stove, adjust sauce thickness with water or cream. Freeze for longer storage; thaw in fridge and reheat on low to avoid curdling cream. Serve Instant Pot Butter Chicken with: Basmati rice: Fragrant and fluffy, it’s a classic companion. Naan/roti/paratha: Ideal for scooping up sauce. Simple Garden Salad or Creamy Cucumber Salad: Adds a fresh, crisp contrast. Raita: A cooling yogurt side to balance spice. (We share our fave easy raita on this Daal recipe.) Roasted Vegetables: Adds some color! QUICK TIP How To char the naan: Spray naan with olive oil spray, then briefly grill on stovetop over medium open flame until charred, flipping with tongs. Fold and cover with a towel to keep warm, or alternatively, heat in a skillet, toast, or microwave under a damp towel. More pressure cooker recipes: Instant Pot Chicken and Dumplings Instant Pot Mac ‘n Cheese Pinto Beans Instant Pot Beef Stew Instant Pot Oatmeal Recipe adapted from TwoSleevers FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Instant Pot Butter Chicken 5 from 1 vote - Review this recipe Instant Pot Butter Chicken: Rich, creamy sauce, warm spices, tender chicken. Ultimate comfort, especially with rice and naan. SAVE TO RECIPE BOX Print Recipe Instant Pot Butter Chicken 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Instant Pot Butter Chicken: Rich, creamy sauce, warm spices, tender chicken. Ultimate comfort, especially with rice and naan. Course Dinner, Main Course Cuisine Healthy, Indian Keyword Instant Pot Butter Chicken Prep Time 10 minutes minutes Cook Time 8 minutes minutes Natural Release Time 5 minutes minutes Total Time 23 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 659kcal Author Chelsea Lords Cost $10.12 Equipment6-quart Instant Pot (pressure cooker) Ingredients▢ 1 tablespoon coconut or olive oil▢ 1 large yellow onion, diced (1-1/2 cups)▢ 1 tablespoon each: ginger paste & minced garlic (Note 1)▢ 1¼ teaspoon each: smoked paprika, ground cumin, turmeric, salt▢ 2¼ teaspoons garam masala, separated (Note 2)▢ Optional: ⅛ tsp red pepper flakes, 1 teaspoon white sugar▢ 1 can (14.5 oz) crushed or diced tomatoes▢ 2 pounds boneless skinless chicken thighs (Note 3)▢ 8 tablespoons unsalted butter, sliced into tablespoons▢ ½ cup heavy cream▢ ⅓ cup finely chopped cilantro, optional▢ For serving: cooked rice, warmed naan (Note 4)US - Metric USMetric InstructionsSAUTÉ: Set Instant Pot to 'sauté' mode. Once hot, add oil, followed by onion, garlic, & ginger. Sauté until golden (3-6 mins). Add all spices holding back 1 tsp garam masala for later. Cook, stirring constantly, for 1-3 minutes until fragrant. Add tomatoes, stirring and scraping the bottom to avoid burn warnings.ADD CHICKEN: Mix chicken with sauce; then press into one even layer (not bunched up).PRESSURE COOK: Secure lid and cook on high pressure (manual mode) for 8 mins. Once done, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure. Take off lid.DICE CHICKEN and BLEND SAUCE: Carefully remove the chicken & chop it into bite-sized pieces. Use an immersion blender (or transfer to regular blender) to purée the sauce until smooth. (Note 5)FINISH SAUCE: Return blended sauce to the pot (if you used a regular blender). Add butter, reserved 1 tsp garam masala, and the cream. Stir until the ingredients are combined and the sauce is smooth. (Use the 'sauté' function if needed to melt the butter or thicken the sauce.)FINISH: Mix chicken back in, add cilantro, adjust seasoning to taste. Serve with rice and naan. Video Recipe NotesNote 1: For convenience, use prepared refrigerated garlic paste and ginger paste. garam masala, Note 2: Garam masala is essential for flavor. Add 1-1/4 tsp at the beginning and the last 1 tsp at the end. Note 3: Thighs: Much juicier and more forgiving than breasts, which can get a bit rubbery/tough/dry here. Note 4: Choose any rice, (even microwaveable for ease). Naan is delicious for dipping in extra sauce. Warming Naan: Spray naan with cooking oil and "grill" on stovetop over medium heat until charred, flipping once. Keep warm wrapped in a towel. Alternatively, heat in a skillet, toaster, or microwave under a damp towel. Note 5: Heat causes sauce to expand. Let it cool slightly, blend slowly to avoid overflow, and open the lid carefully to release steam. If your blender isn't designed for hot liquids, secure the lid with a towel to contain steam. Nutrition information is for the main dish only and does not include naan or rice. Nutrition FactsServing: 1serving | Calories: 659kcal | Carbohydrates: 12g | Protein: 47g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 354mg | Potassium: 953mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1503IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. MoreRecipesBlack Beans (Instant Pot or Slow Cooker)Instant Pot Chicken And DumplingsInstant Pot Baked ZitiBeef Stroganoff (Instant Pot OR Crockpot!)
Baked Tortellini by Chelsea Lords Baked Tortellini features seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, all in an easy, one-skillet dinner. Baked Tortellini Is… One-skillet meal: Everything cooks in one pot for easy cleanup. Quick to prepare: Ready in just 15-20 minutes, ideal for busy evenings. Loved by all: Family-friendly — kids and adults love this dish! Flavorful: Combines tortellini, cheese, and Italian sausage for a powerhouse of flavor! Hearty: Creamy, filling, and totally satisfying. Baked Tortellini Ingredients Onion, celery, carrots, and garlic: Finely chop for even cooking and to avoid crunchy bits in the final dish. Seasonings: Italian seasoning and fennel, plus red pepper flakes if you’d like some heat. Italian sausage: Mild or spicy — whatever you prefer. Tomato paste: Cook thoroughly to bring out more flavor. Chicken broth: If worried about saltiness, use low sodium. QUICK TIP Taking a few minutes to cook the tomato paste will amp up the flavor tremendously! Cook over medium to high heat until it turns a slightly darker color–taking care not to scorch it. This process adds more umami flavor to the dish. Try it! Ingredients, Continued Crushed tomatoes: Choose high-quality for best flavor. Refrigerated tortellini: We love Rana® best here. Baby spinach: Coarsely chopped for best integration. Heavy cream: For creaminess and richness. Mozzarella and Parmesan cheese: Freshly grated for better melt and flavor. How To Make Baked Tortellini Heat oil in a large skillet; add veggies, garlic, seasonings, and cook until soft. Brown sausage on high heat, breaking it apart as it cooks. Deglaze the pan with chicken broth after adding tomato paste and stirring. Simmer crushed tomatoes and tortellini covered in the sauce. Stir in spinach, then cream. Top with mozzarella and Parmesan, then bake until cheese is golden and bubbly. Serve hot, garnished with parsley. Enjoy! What To Serve With Baked Tortellini Bruschetta: The perfect starter/appetizer. Italian Salad: A crisp, light side. Garlic Bread: Perfect for sauce dipping. Or try our no-knead Focaccia. Roasted Vegetables: Add your favorite veggies! Caprese Salad: A delicious mix of mozzarella, tomatoes, and basil. STORAGE Leftovers? Baked Tortellini is best enjoyed hot–right out of the oven! As it sits, the tortellini will absorb the surrounding sauce, changing the texture from saucy to bloated. Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to help revive the sauce’s consistency. More One Skillet Dishes: Baked Ravioli Lasagna One-Pot Burrito Bowls Penne Pasta with Sausage Skillet Lasagna One Pot Spaghetti FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Baked Tortellini 5 from 1 vote - Review this recipe Baked Tortellini features seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, all in an easy, one-skillet dinner. SAVE TO RECIPE BOX Print Recipe Baked Tortellini 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Baked Tortellini features seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, all in an easy, one-skillet dinner. Course Dinner, Main Course Cuisine Italian Keyword Baked Tortellini Prep Time 15 minutes minutes Cook Time 22 minutes minutes Total Time 37 minutes minutes Servings 4 -6 Chelsea Lords Calories 1240kcal Author Chelsea Lords Cost $14.32 Equipment3.5-quart oven-safe skillet Ingredients▢ 2 tablespoons olive oil▢ 2 cups onion, celery, carrots very finely diced (Note 1)▢ 1 tablespoon minced garlic▢ ¼ tsp salt and ½ tsp pepper▢ 1 teaspoon each: Italian seasoning and crushed fennel seed▢ Optional: ¼ tsp red pepper flakes▢ 1 lb (16 oz) Italian sausage (Note 2)▢ 2 tablespoons tomato paste▢ ½ cup chicken broth▢ 28 oz can crushed tomatoes (best quality)▢ 16-18 oz refrigerated Rana's tortellini (Note 3)▢ 2 cups baby spinach, coarsely chopped▢ 1 cup heavy cream▢ 1 cup freshly grated mozzarella cheese▢ ⅓ cup grated Parmesan (Note 4)▢ Optional: finely chopped parsley, crusty buttered bread, for serving and sopping up sauce! InstructionsPREP: Preheat oven to 375°F (190°C).VEGGIES: In a large (3.5 quart) oven-safe pot with a lid, heat oil over medium heat. Add onion, carrot, celery, garlic, Italian seasoning, fennel seeds, red pepper flakes (if using), salt, and pepper. Cook for 8 minutes, stirring occasionally, until the veggies soften; then push to the edge of the pan.BROWN SAUSAGE: Increase heat to high. Place sausage in the center of the pan in a single layer. Let it sear briefly, then use a wooden spoon to break it up and stir until browned. Drain off excess grease if needed.DEGLAZE PAN: Add tomato paste, stirring constantly for 1 minute. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Continue cooking until the broth has mostly evaporated.COOK TORTELLINI: Stir in crushed tomatoes. Add tortellini, pressing them below the surface as much as possible. Reduce heat to low, cover, and simmer for 5 minutes. (No lid? Use a sheet pan).BAKE: Stir spinach through. Then stir in heavy cream. Adjust seasoning as needed. Smooth the top to create an even surface, ensuring the tortellini are well submerged. Top evenly with mozzarella and Parmesan cheese. Place pan in the oven and bake for 10 minutes, until the cheese is bubbly and golden.ENJOY: Optionally, garnish with parsley. Serve hot with crusty buttered bread for dunking. Best enjoyed right out of the oven (as it sits, the tortellini will continue to absorb the surrounding sauce.) Video Recipe NotesNote 1:Veggies: You need two cups total veggies -- 1 cup onion, 1/2 cup celery, 1/2 cup carrots. Very finely dice the veggies, or, grate the celery and carrot using a cheese grater. Another option is to pulse all the vegetables in a food processor for a consistent size. Note 2: Sausage: Choose between sweet or spicy Italian sausage based on your personal preference. If using sausage links, remove the casings before cooking. Note 3: 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. Note 4: Parmesan: Grab a block of Parmesan cheese and grate it using the small holes of a cheese grater. Nutrition FactsServing: 1serving | Calories: 1240kcal | Carbohydrates: 78g | Protein: 48g | Fat: 83g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 226mg | Sodium: 2164mg | Potassium: 1140mg | Fiber: 11g | Sugar: 19g | Vitamin A: 3125IU | Vitamin C: 32mg | Calcium: 528mg | 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.
How to Cook Quinoa by Chelsea Lords How To Cook Quinoa on the stovetop perfectly every time with these tips and tricks for perfect quinoa every time! We love quinoa recipes! Check out all our favorite quinoa recipes here. What Is Quinoa? Quinoa, a gluten-free superfood seed, is a great rice substitute, packed with protein, fiber, and antioxidants. It’s easy to cook and delicious! Pronounced “KEEN-wah,” this seed has become a family favorite. Cooking quinoa on the stovetop is straightforward, much like rice. This recipe will help you achieve light, fluffy, and flavorful results every time. What Type Of Quinoa To Pick: Among over 120 varieties, white, red, and black are most common, with tri-colored quinoa a mix of all three. White Quinoa: The most widespread, often simply labeled as quinoa. Red Quinoa: Retains shape well, ideal for salads. Black Quinoa: Earthier and sweeter than white. There’s no gluten in quinoa. However, a lot of quinoa is produced in facilities where cross-contamination could occur. Make sure to check the label on your package! What You’ll Need To Cook Quinoa Quinoa: Choose your favorite variety. Water: Use double the water to quinoa ratio. Salt: Half a teaspoon per cup to enhance flavor. How To Cook Quinoa Toasting: For added flavor, toast in a completely dry pot. Rinsing: Rinse under cold water. Cooking: Simmer rinsed quinoa with water and salt on low after boiling, covered, for 13 minutes. Resting: Let sit covered for 10 minutes off heat. Fluffing: Uncover, fluff with a fork, and serve. One cup of dry quinoa yields approximately three cups of cooked quinoa. Why Rinse Quinoa? Quinoa’s saponin coating makes it bitter. Rinse in a fine-mesh strainer for 30 seconds to remove. How To Improve The Flavor Of Quinoa If it’s part of a recipe, no need to flavor. For standalone quinoa, enhance flavor with seasonings. Heat 1 tablespoon of any oil in a pot, add 1 teaspoon of spices (like turmeric, curry, paprika, chili powder, etc.), or minced garlic, and stir for 30 seconds. Add rinsed quinoa and proceed with recipe. STORAGE Leftover Quinoa? Uncooked: In an airtight container, dry place, lasts 2-3 years. Cooked: Cool, then refrigerate in airtight container, 5-7 days, or freeze up to 12 months. Reader Favorite Quinoa Recipes: Check out our most loved quinoa recipes: Sweet Potato Quinoa Salad Quinoa Salad Healthy Quinoa and Veggie Salad Quinoa Chili Thai Quinoa Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. How to Cook Quinoa 5 from 8 votes - Review this recipe How to cook quinoa on the stovetop and all my tips/tricks to make it light, fluffy, and flavorful every single time! SAVE TO RECIPE BOX Print Recipe How to Cook Quinoa 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe How to cook quinoa on the stovetop and all my tips/tricks to make it light, fluffy, and flavorful every single time! Course Side Dish, Vegetarian Cuisine American, Vegan, Vegetarian Keyword how to cook quinoa Prep Time 5 minutes minutes Cook Time 15 minutes minutes Rest Time 5 minutes minutes Total Time 20 minutes minutes Servings 3 cups cooked quinoa Chelsea Lords Calories 300kcal Author Chelsea Lords Ingredients▢ 1 cup quinoa Note 1▢ 2 cups water▢ 1/2 teaspoon salt InstructionsTOAST QUINOA: Heat a medium-sized pot over high heat. Add the dry quinoa to the pot (don't add oil). Toast the quinoa for 4-6 minutes, stirring regularly, until it smells nutty. Watch carefully to prevent burning.RINSE: Pour toasted quinoa from pot to a fine mesh sieve and rinse under cold running water for 30 seconds. Shake off excess water. (This step removes bitter saponin coating).COOK: Return rinsed quinoa to pot along with salt and water. Set to medium heat. Wait until the water starts bubbling gently across the entire surface. Once bubbling, cover the pot with a lid, reduce the heat to low, and simmer for 13 minutes. Do not lift the lid, stir, or disturb the quinoa during this time. After 13 minutes, check to ensure all the water has been absorbed by the quinoa. (Larger batches will take longer).REST: Quickly replace the lid if removed and take the pot off the heat. Let the quinoa stand, covered, for 10 minutes. This step is crucial as the quinoa will continue to steam and finish cooking.COOL: Uncover, fluff quinoa with a fork, and serve. Recipe NotesNote 1: Among over 120 varieties, white, red, and black are most common, with tri-colored quinoa a mix of all three. White Quinoa: The most widespread, often simply labeled as quinoa. Red Quinoa: Retains shape well, ideal for salads. Black Quinoa: Earthier and sweeter than white. Nutrition FactsCalories: 300kcal | Carbohydrates: 41g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 203mg | Potassium: 466mg | Fiber: 4g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Sloppy Joe Pizza by Chelsea Lords Sloppy Joe Pizza: Quick, saucy ground beef on garlic-butter French bread, topped with melted Cheddar. Perfect easy weeknight dinner! Sloppy Joe Pizza Is… Simple: Straightforward ingredients, easy steps. A hit with kids: A surefire way to excite the little ones about dinner time. Ultimate comfort food: Hearty and satisfying – it’s comfort food at its best! Sloppy Joes + Pizza. What’s not to love?! Packed with flavor: Every bite brings savory, cheesy deliciousness. Easy to prep ahead: Fix the meat sauce ahead of time for a quick dinner assembly. Sloppy Joe Pizza Ingredients Yellow onion: Grating it allows for better dispersion. Garlic: Adjust to how garlicky you like it. Red bell pepper: Chop it finely so it integrates better. Ground beef: Pick leaner for less grease. Tomato paste: Adds a more intense tomato flavor. Crushed tomatoes: Quality counts for a great sauce. Ketchup: Adds the perfect sweet and tangy touch. Worcestershire sauce: Just a splash for deeper flavor. Spices: Mustard powder, beef bouillon, and brown sugar help to amp up meatiness and balance acidity. Sharp Cheddar: The sharper, the tastier. How To Make Sloppy Joe Pizza Prep veggies: Grate onion and dice pepper. Sauté: Melt butter in skillet; sauté veggies until tender. Brown beef: Add ground beef; brown and then mix in tomato paste and seasonings. Simmer sauce: Stir in crushed tomatoes, ketchup, and Worcestershire sauce; simmer until thick. Prepare bread: Prepare garlic-butter mixture; brush on sliced French bread and bake briefly. Assemble: Top bread with beef mixture and sprinkle with cheese. Bake: Bake until cheese is melted and bubbly. Serve: Slice and serve immediately. What To Serve With Sloppy Joe Pizza Italian Salad: A crisp vinaigrette-dressed salad complements the richness. Roasted Sweet Potatoes: Their sweetness pairs nicely with the savory pizza. Coleslaw: Adds crunch and tang. Pickle Spears: The tanginess contrasts well with the meat and cheese. Macaroni Salad: A creamy, cool contrast. Baked Beans: Sweet-savory flavorful side. STORAGE Leftovers? Sloppy Joe Pizza is tastiest fresh from the oven, but for any leftovers, follow these steps: Cool: Let it cool to room temp. Refrigerate: Store in an airtight container or wrapped well, for 2-3 days. Freeze: Freeze slices on a baking sheet, then in a bag for up to two months. Reheat: Oven at 350°F until hot (best for texture). Microwave works but will soften the bread. More Comfort Food Recipes: Italian Sausage Pasta Soup Shepherd’s Pie Ground Beef Stroganoff Penne Pasta with Sausage One Pot! Chicken Alfredo Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sloppy Joe Pizza 5 from 1 vote - Review this recipe Sloppy Joe Pizza: Quick, saucy ground beef on garlic-butter French bread, topped with melted Cheddar. SAVE TO RECIPE BOX Print Recipe Sloppy Joe Pizza 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Sloppy Joe Pizza: Quick, saucy ground beef on garlic-butter French bread, topped with melted Cheddar. Course Dinner, Main Course Cuisine American Keyword sloppy joe pizza Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 4 servings Chelsea Lords Calories 703kcal Author Chelsea Lords Cost $14.12 Ingredients▢ 5 tablespoons unsalted butter, separated▢ ½ cup grated yellow onion (1 medium onion)▢ 1 red bell pepper finely chopped (about 1 pepper)▢ 4 teaspoons minced garlic, divided▢ 1 pound lean (93/7) ground beef▢ 1 tablespoon tomato paste▢ 1 can (14.5 oz) crushed tomatoes▢ ½ cup ketchup (Heinz recommended)▢ 2 teaspoons Worcestershire sauce▢ 1 teaspoon ground mustard and light brown sugar (Note 1)▢ 2 teaspoons beef bouillon powder▢ ¼ teaspoon pepper▢ 1½ cups (packed) freshly grated sharp Cheddar▢ 1 loaf French bread▢ Optional: finely diced parsley InstructionsPREP VEGGIES: Grate onion on large holes of a box grater to get a packed ½ cup; dice bell pepper.COOK VEGGIES: In a large skillet, melt 1½ tbsp butter over medium-high heat. Add onion, bell pepper, and 2 tsp garlic. Sauté until tender and liquid has evaporated (~5-7 mins).BROWN BEEF: Push veggies to edge of pan; add beef to center. Let sear and then crumble while incorporating veggies. When mostly browned through, add in tomato paste, bouillon, pepper, mustard powder, and a pinch of salt. Drain excess grease if needed.SIMMER: Add crushed tomatoes, ketchup, Worcestershire, and brown sugar. Bring to a simmer then reduce heat to low and simmer until thick (10-15 mins). Stir occasionally. Remove from heat. Taste and adjust seasonings.BREAD PREP: Mix remaining 3½ tbsp butter with remaining 2 tsp garlic and ¼ tsp salt. Cut French bread in half lengthwise. Then cut both halves in half widthwise to get 4 large pieces. BAKE BREAD: Brush a little bit of the butter on the bottom of all pieces. Place upside down on a foil-lined sheet pan. Bake for 5 minutes. Remove and flip over. Brush rest of butter on inside of bread. Bake for 5 minutes. Remove and let stand then gently press in the centers to make room for meat sauce.ASSEMBLE: Divide beef mixture evenly between bread. Top with cheese. Bake 10 mins or until cheese melts.ENJOY: Slice and enjoy immediately garnished with parsley if desired. Video Recipe NotesNote 1: Sugar: Adjust brown sugar to taste based on the acidity of the tomatoes used. You might skip it or add a bit more. Taste and adjust accordingly. Nutrition FactsServing: 1serving | Calories: 703kcal | Carbohydrates: 52.9g | Protein: 43.5g | Fat: 35.4g | Cholesterol: 155.1mg | Sodium: 1558.1mg | Fiber: 5.1g | Sugar: 15.2g 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.
Italian Sliders by Chelsea Lords Try these quick and simple Italian Sliders with ham, salami, pepperoni, roasted red peppers, and Provolone cheese. Italian Sliders Are… Versatile: Great for pretty much any occasion. Simple: Straightforward and easy to make. Customizable: Easy to tweak to your liking. Flavorful: Packed with delicious flavors and textures! Crowd pleasers: Guaranteed to be a hit wherever they’re served! Italian Slider Ingredients Hawaiian rolls: Grab the softest package possible. Provolone: Great flavor and melts well. You can use half mozzarella/half provolone if you prefer. Deli ham: Go for quality, thin slices from the deli. Salami: Genoa for classic Italian vibes. Pepperoni: Deli-sliced beats pre-packaged for flavor and texture. Try the spicy variety if you’re into heat. Roasted red peppers: Adds a sweet and smoky touch. Butter Topping Butter: Use unsalted to perfectly control the amount. Onion and garlic powder: Adds depth of flavor. Oregano, parsley, and Italian seasoning: Adds Italian flavor. Salt and pepper: Boosts flavors. Depending on the saltiness of meat and cheese, you may want to use less salt. How to Make Italian Sliders Preheat and prep: Set the oven to 350°F. Grease a 9×13-inch pan. Melt and mix butter: Melt butter, and whisk in seasonings. Slice rolls: Slice the entire slab of rolls horizontally, keeping them attached. Place the bottom half in the pan. Brush butter: Apply 2 tbsp butter mix on the cut sides of the rolls. Layer ingredients: Start with cheese, then ham, salami, pepperoni, optional peppers, and more cheese. Top and butter: Add top sheet of rolls. Brush with remaining butter mix. Sprinkle Parmesan if using. Cover and bake: 20 mins with foil. Uncover and finish: Remove foil, bake 5-10 mins longer until golden. Serve: Cut into sliders—optional: Dip in warm marinara. QUICK TIP Use a sharp serrated bread knife to slice the layers of Hawaiian rolls. Don’t separate the individual rolls–slice through so you have a sheet of tops and a sheet of bottoms. What To Serve With Italian Sliders Salad: Light garden salad with vinaigrette. Veggie sticks: Carrots, celery, and bell peppers Pasta salad: Italian dressing pasta salad Potato chips: Easy and crunchy Olives and pickles: Adds a briny touch Soup: Tomato basil or minestrone. Antipasto skewers: Mozzarella, tomatoes, olives STORAGE Leftovers? Cool down: Let sliders cool to room temperature. Package: Place in an airtight bag. Refrigerate: Store in the fridge for up to three days. Reheat: Warm in the oven at 350°F until heated through, about 10 minutes. Cover with foil to prevent drying out. More Slider Recipes: French Dip Sliders Ham and Cheese Sliders Turkey Sliders Italian Beef Sliders BBQ Chicken Sliders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Italian Sliders 5 from 17 votes - Review this recipe Try these quick and simple Italian Sliders with ham, salami, pepperoni, roasted red peppers, and Provolone cheese. SAVE TO RECIPE BOX Print Recipe Italian Sliders 5 from 17 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Try these quick and simple Italian Sliders with ham, salami, pepperoni, roasted red peppers, and Provolone cheese. Course Appetizer, Dinner, Main Course Cuisine American Keyword Italian sliders Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes Servings 12 Sliders Chelsea Lords Calories 303kcal Author Chelsea Lords Cost $16.12 Equipment9x13-inch panOlive oil cooking spray IngredientsSliders:▢ 12-count pkg. Hawaiian/soft rolls (Note 1)▢ 12 slices provolone cheese, divided▢ 5 oz thinly sliced deli ham (12 slices)▢ 2 oz salami (12 large slices) (Note 2)▢ 2 oz pepperoni (12 large slices or 24 smaller)▢ 8 oz roasted red pepper strips, optional (Note 3)▢ 1 tablespoon grated Parmesan cheese, optional▢ Optional, for serving: warmed marinaraButter:▢ 8 tablespoons unsalted butter▢ 1½ teaspoons dried minced onion▢ 1 teaspoon garlic powder▢ ½ teaspoon each: dried oregano, dried parsley, and Italian seasoning▢ ¼ teaspoon each: salt and pepper InstructionsPREP: Preheat the oven to 350°F (175°C). Generously grease a 9x13-inch baking pan. Line pan with parchment paper.BUTTER: In a microwave-safe bowl, melt the butter. Let it cool slightly, then whisk in the remaining ingredients listed under "butter."BRUSH ON BUTTER: Using a serrated bread knife, carefully slice the entire block of Hawaiian rolls in half horizontally, keeping the individual rolls attached (See Note 1). Place the bottom half of the rolls in the prepared pan.Brush 2 tbsp of the butter mixture on the cut sides of both the top and bottom halves of the rolls (using 4 tablespoons in total).LAYER IN FOLLOWING ORDER: 6 slices of cheese, ham, salami, pepperoni, red pepper strips (if using), and 6 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. Brush the top and sides of the rolls generously with the remaining butter mixture. If using, sprinkle grated Parmesan cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, or until the top is golden brown and the cheese has melted.ENJOY: Serve hot, cutting into individual sliders. Serve with warmed marinara sauce. Video Recipe NotesNote 1: Rolls: Keep the rolls intact and slice them in half horizontally. Note 2: Pepperoni and salami: We prefer deli-sliced pepperoni and salami. Since deli slices are larger, you'll only need about 12 slices. If using smaller, packaged meats, you'll need about 24. Adjust the quantity to your preference. Note 3: Red peppers: If you're not a fan, feel free to omit them. 8 oz is roughly one cup. Thoroughly drain and squeeze out extra moisture with a paper towel. Ensure they're very dry before adding to sliders. Nutrition FactsCalories: 303kcal | Carbohydrates: 17g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 851mg | Potassium: 134mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 9mg | Calcium: 161mg | 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 Tetrazzini by Chelsea Lords This Chicken Tetrazzini is pure comfort food, with a creamy, irresistible cheese sauce coating chicken and spaghetti. Reasons To Love Chicken Tetrazzini Satisfying: Provides a balanced mix of protein and carbs. Easy to Make: Doable for all cooking skills. Family Favorite: Loved by both adults and children alike! Ideal for Groups: Great for potlucks and family gatherings. Leftover-Friendly: Tastes great even when reheated! QUICK TIP What is Chicken Tetrazzini? A pasta dish featuring spaghetti, diced chicken, and a creamy cheese sauce, often baked with a breadcrumb topping. Chicken Tetrazzini Ingredients Spaghetti: Break in half before boiling. Butter: Use unsalted to control salt. Yellow Onion: Finely diced; use sweet onions for milder flavor. Garlic: Jarred is a quicker alternative. Flour: For thickening. Chicken Broth: Use low-sodium to manage salt. Half-and-Half: Offers a creamy texture with less fat than heavy cream. Cheese: Freshly grated for better melt and flavor. Chicken: Rotisserie for convenience; any cooked chicken works. Peas: Frozen works great — no need to thaw! How To Make Chicken Tetrazzini Pasta: Boil and drain spaghetti slightly undercooked. Sauté: In a pot, cook onion and garlic in butter. Sauce Base: Stir in flour, then gradually add half-and-half until thick. Season: Add chicken broth and seasonings. Cheese Addition: Off heat, mix in half the cheese. Combine: Add pasta, chicken, and peas; transfer to dish. Bake: Top with remaining cheese and breadcrumbs. Bake and enjoy! What To Serve With Chicken Tetrazzini Garden salad, Caesar Salad, or Italian Salad Roasted vegetables Dinner rolls or crusty French bread Winter Fruit Salad Roasted Carrots or Roasted Sweet Potatoes Storage Make-Ahead: Prepare without Panko topping, don’t bake, refrigerate up to 24 hours. Add Panko topping right before baking and add 10-15 minutes to baking time. Freezing: Assemble without Panko topping, freeze up to 3 months, thaw overnight, bake with extra 10-15 minutes. Storing Leftovers: Cool, store in fridge in airtight container for 3-5 days. Tip: If you plan to have leftovers, only add Panko topping to what you’ll be eating. More Crave-worthy Casseroles: Chicken Noodle Casserole Tuna Casserole Chicken Poppy Seed Casserole Chicken Enchilada Casserole Crockpot Cowboy Casserole FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Tetrazzini 5 from 2 votes - Review this recipe This Chicken Tetrazzini is the epitome of comfort food, with a creamy, irresistible cheese sauce coating seasoned rotisserie chicken and tender spaghetti. SAVE TO RECIPE BOX Print Recipe Chicken Tetrazzini 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chicken Tetrazzini is the epitome of comfort food, with a creamy, irresistible cheese sauce coating seasoned rotisserie chicken and tender spaghetti. Course Dinner, Main Course Cuisine American Keyword Chicken Tetrazzini Prep Time 35 minutes minutes Cook Time 25 minutes minutes Total Time 55 minutes minutes Servings 8 servings Chelsea Lords Calories 368kcal Author Chelsea Lords Cost $9.92 Equipment9x13-inch pan Ingredients▢ 1 lb (16 oz) spaghetti, break in half▢ 4 tablespoons unsalted butter▢ 1-1/2 cups finely diced yellow onion (1 large)▢ 1 tablespoon minced garlic▢ 1/4 cup white all-purpose flour▢ 3 cups half and half (Note 1)▢ Fine sea salt & pepper▢ 1 teaspoon each: garlic powder, onion powder, dried thyme & dried parsley▢ 1/2 teaspoon ground mustard, optional▢ 2 cups low-sodium chicken broth▢ 2 cups freshly grated sharp cheddar cheese (8 oz)▢ 2 cups diced rotisserie chicken (or leftover grilled/cooked)▢ 1 cup frozen peas▢ Optional topping: 3/4 cup Panko breadcrumbs & 2 tbsp. butter (Note 2) InstructionsPREP: Preheat oven to 325°F. Measure & set out half & half to get it to room temp. Grease a 9x13-inch ceramic baking dish. Bring 12 cups of water to a boil. Add 1 tbsp salt, cook broken spaghetti for 1 minute less than package instructions, drain, and set aside.ONION & GARLIC: Melt 4 tbsp butter in a large pot over high heat. Sauté onion and garlic for 5 minutes until golden.SAUCE: Reduce heat to medium. Sprinkle flour on top, stir constantly for 1 minute. Gradually add 1-1/2 cups half-and-half, stirring until thickened (~30 seconds). Pour in chicken broth, remaining half-and-half, and seasonings. Season with salt (start with 3/4 tsp) & pepper (start with 1/2 tsp). Continue cooking, stirring occasionally, until sauce thickens enough to leave a tract on a spoon (Note 3).BAKE: Off heat, stir in half the cheese (no need to fully melt). Add pasta, chicken, and peas, mix until coated. Taste and adjust seasoning if needed (Note 4). Transfer to baking dish, top with remaining cheese and optional breadcrumb topping (Note 2). Bake for 20-25 minutes until cheese is bubbly and golden. Garnish with fresh thyme if desired. Recipe NotesNote 1: Half-and-half is a blend of equal parts whole milk and cream. Substitute with half whole milk and half heavy cream if necessary. Note 2: For the breadcrumb topping, either brown Panko in butter on the stovetop in a skillet with 1/4 teaspoon salt or mix Panko with melted butter (microwave) and salt, then sprinkle over casserole before baking. Note 3: Sauce thickness should leave a trail (doesn't rush to fill in the space). Whisk constantly to avoid flour settling and ensure even thickening. Doesn't need to be ultra thick -- sauce will thicken further upon adding pasta and chicken. Note 4: For extra flavor, especially if using less seasoned chicken, try adding chicken bouillon powder (starting with 1/2 tsp at a time) to taste. Nutrition FactsServing: 1serving | Calories: 368kcal | Carbohydrates: 21.1g | Protein: 22.2g | Fat: 21.7g | Cholesterol: 79.6mg | Sodium: 607mg | Fiber: 2.2g | Sugar: 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.
Bone Broth Rice (High Protein!) by Chelsea Lords Bone Broth Rice is a protein-packed, flavorful twist on your usual type of rice. It’s great as a side or for meal prep. Bone Broth Rice Is… Super-healthy: Bone broth is high in protein and collagen. Richly flavorful: The broth deepens the rice’s flavor profile. Simple: Few ingredients and easy to prepare. Versatile: Goes well with so many dishes. Meal-prep friendly: Ideal for batch cooking and storage. Bone Broth Rice Ingredients Bone broth: Choose high-quality for better flavor and nutritional benefits. Or make your own. Water: Use filtered water, if possible, for purity. Rice: We like using basmati rice for this recipe. Salt: To enhance the flavor. QUICK TIP How is bone broth different from stock? It’s quite similar–they’re both made from meaty bones and veggies cooked together to make a flavorful broth. Bone broth, though, cooks for a much longer time to extract more nutrients and marrow from the bones. And before simmering on the stove, the bones (plus meat) are slow-roasted in the oven to speed up that process. The result is a more concentrated flavor that is also fortified with maximum nutrients. How To Make Bone Broth Rice Combine rice, bone broth, and water in a saucepan; heat on medium-high without a lid. Wait for a simmer with bubbling around the edges. Cover tightly, reduce heat to medium-low, and cook. Check water absorption by tilting the pan; reseal immediately. Rest off heat, lid on, for 5-10 minutes. Fluff with a fork and serve. What To Serve With Bone Broth Rice Grilled Chicken: Or try our favorite Blackened Chicken. Roasted Vegetables: A medley or one of your faves. Garden Salad: Fresh, crunchy contrast. Blackened Shrimp: Quick and flavorful protein. Chicken Stir-Fry: Perfect to go on top of the rice. Rice Cooking Tips Simmering: Wait until the mixture starts bubbling at the edges with movement in the center. Avoid peeking: Keep the lid on to maintain steam and temperature for fluffy rice. Resting time: Let the rice sit after cooking to absorb the remaining steam. STORAGE Leftovers Or Meal Prepping Store: Keep in an airtight container in the fridge, for up to five days. Reheat: Add a splash of water, cover, and warm in the microwave or on the stove over low heat, stirring occasionally. More Meal-Prepping Staples: Crockpot Salsa Chicken Greek Ground Turkey Ground Turkey Meal Prep Taco Meat Recipe Crockpot Chicken Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Bone Broth Rice 5 from 1 vote - Review this recipe Bone Broth Rice is a protein-packed, flavorful twist on your usual style of rice. It's great as a side or for meal prep. SAVE TO RECIPE BOX Print Recipe Bone Broth Rice 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Bone Broth Rice is a protein-packed, flavorful twist on your usual style of rice. It's great as a side or for meal prep. Course Side Dish Cuisine American Keyword Bone Broth Rice Prep Time 5 minutes minutes Cook Time 13 minutes minutes Total Time 18 minutes minutes Servings 3 cups cooked rice Chelsea Lords Calories 236kcal Author Chelsea Lords EquipmentMedium-sized pot with tight-fitting lid Ingredients▢ 1 cup bone broth▢ ½ cup water▢ 1 cup basmati rice, do not rinse▢ ½ teaspoon salt InstructionsCOMBINE: In a medium-sized saucepan, add all the ingredients. Place over medium-high heat without a lid.SIMMER: Wait until the mixture starts bubbling at the edges with movement in the center and the surface turns frothy. Once this happens, cover the pot with a lid and reduce the heat to low. Simmer for 13-15 minutes without taking off the lid, touching, or stirring. CHECK: After cooking, tilt the saucepan slightly to ensure all the water has been absorbed. Replace lid immediately.REST: Remove the saucepan from the heat and let it sit with the lid on for 10 minutes. Then, fluff the rice with a fork and enjoy. Recipe NotesLarger Batches: For larger quantities use a bigger pot. Cooking time will be a bit longer. Problems? Overflow: Use a snug, heavy lid; lower heat or use a larger pot. Burnt rice: Decrease heat adjusting for stove strength. Use a heavier pan if possible for better heat distribution. Gummy rice: Check to ensure measurements are correct and avoid very small pots. Nutrition FactsCalories: 236kcal | Carbohydrates: 49g | Protein: 7g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 422mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.1g | Calcium: 19mg | 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.
Black Bean Burrito Bowls by Chelsea Lords Black Bean Burrito Bowls deliver big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce. These Black Bean Burrito Bowls Are… Packed with flavor: Combines savory, tangy, and spicy! Good for you: Loads of fiber, vitamins, and plant-based protein. Make it your way: Switch things up to fit what you like or need. Quick fix: Easy to whip up, even on those hectic nights. Meal prep friendly: Whip up all the components and enjoy throughout the week. Versatile: Great as a bowl or all stuffed in a burrito for meal-prepping variety. Black Bean Burrito Bowls Ingredients Black beans: Drain and rinse before using. Red bell pepper: Choose bright, firm peppers for flavor. Butter or olive oil: Quality olive oil for flavor or use unsalted butter for richness. Paprika: Choose smoked paprika for a deeper flavor. Corn: We prefer frozen over canned. Cilantro and green onions: Use fresh; chop right before using for best flavor. Jalapeño peppers: Deseed for less spice; leave seeds in for more heat. Sauce Ingredients Mayonnaise: We love Hellman’s/Best Foods® here. Cumin, chili powder, and paprika: The flavor powerhouse! Lime: We like to zest limes with a microplane and juice with a citrus juicer. Sriracha: Adjust for desired spice level. Black Bean Burrito Bowl Topping Options: Avocado: Choose ripe ones for creaminess; slight give indicates ripeness. Cheese (Cotija): Salty and flavorful. Pickled red onions: For added tang. Other ideas: different cheeses, diced tomatoes or pico de gallo, sour cream, guacamole, tortilla chips/strips, drizzle of hot sauce. How To Make Black Bean Burrito Bowls: Cook the rice: Follow the recipe for cilantro-lime or plain rice. Prepare sauce: Combine mayo, lime, spices, and sriracha; refrigerate. Sauté beans: Heat butter or oil, cook red pepper, add beans with seasonings. Brown the corn: Cook until roasted; cool, then mix with cilantro, onions, optional jalapeños and lime. Assemble bowls: Layer rice, beans, corn, avocado; add toppings. Serve: Drizzle with sauce and enjoy! QUICK TIP It’s fine to add frozen corn to the pan straight from the freezer. It’ll thaw quickly. If you prefer, you can put the frozen corn in a colander and run cold water over it until the corn thaws. STORAGE Meal Prep Black Bean Burrito Bowls Rice and beans: Cool separately, then store in airtight containers in the fridge for up to four days. Corn topping and sauce: Keep in separate airtight containers in the fridge; sauce lasts up to a week, corn topping 3-4 days. Avocado: Best sliced fresh. To store leftovers, drizzle lemon/lime juice and refrigerate in an airtight container for 1-2 days. Assembly: For best freshness, assemble bowls just before serving. More Vegetarian Favorites: Vegetarian Chili Vegetarian Enchiladas Grain Bowl Vegetarian Nachos Vegetarian Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Black Bean Burrito Bowls 5 from 14 votes - Review this recipe Black Bean Burrito Bowls deliver big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce. SAVE TO RECIPE BOX Print Recipe Black Bean Burrito Bowls 5 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Black Bean Burrito Bowls deliver big flavors with sautéed beans on cilantro-lime rice, topped off with herby corn topping and the BEST chili-lime sauce. Course Dinner, lunch, Main Course Cuisine American, Healthy, Vegetarian Keyword Black Bean Burrito Bowls Prep Time 30 minutes minutes Cook Time 12 minutes minutes Total Time 42 minutes minutes Servings 4 servings Chelsea Lords Calories 953kcal Author Chelsea Lords Cost $10.12 IngredientsBlack Beans▢ 1½ tablespoons unsalted butter (or olive oil)▢ 1 large red bell pepper, diced▢ 2 cans (15.5 oz each) black beans, drained & rinsed▢ ½ teaspoon paprika▢ Salt & pepperCorn Topping (OR just use Fire-Roasted Corn)▢ 1 tablespoon unsalted butter (or olive oil)▢ 1½ teaspoons minced garlic▢ 2½ cups frozen corn▢ ⅓ cup each: finely diced cilantro and thinly sliced green onions▢ Optional: 1½ tsp diced jalapeños, squeeze lime juiceSauce▢ ½ cup good mayo▢ 3 tablespoons freshly squeezed lime juice, plus ¼ tsp zest▢ ⅛ teaspoon ground cumin▢ ½ teaspoon each: paprika and ground chili powder▢ 1 teaspoon sriracha sauceFor Serving/Topping▢ 1 batch cilantro-lime (or plain) rice▢ 1 large ripe avocado, diced▢ Optional: cheese (we love Cotija), jalapeños, lime, cilantro, pickled red onions InstructionsRICE: Follow your chosen recipe for cilantro-lime or plain rice.SAUCE: Whisk together sauce ingredients until smooth. Season to taste (I add ¼ tsp salt and ⅛ tsp pepper). Refrigerate until using.CORN: In a large nonstick skillet, melt butter or heat oil over high heat. Add garlic, stir for 15 seconds. Add corn, and cook until browned, 5-8 minutes. Stir only occasionally (stirring too often will keep it from browning). Season to taste (I add 1/4 tsp each s&p). Cool to room temperature, then stir in remaining "corn" ingredients.BLACK BEANS: In same skillet, over medium-high heat, melt butter or heat oil. Sauté red pepper, stirring only occasionally until slightly charred, about 5 minutes. Stir in black beans and paprika, season to taste (I add a pinch s&p), and heat through. Remove.ASSEMBLY: Layer rice in bowls. Divide black beans then corn evenly among bowls. Divide avocado and any optional toppings. Drizzle sauce generously over bowls and enjoy. Recipe NotesMeal Prepping: Rice and beans: Cool separately, then store in airtight containers in the fridge for up to 4 days. Corn topping and sauce: Keep in separate airtight containers in the fridge; sauce lasts up to a week, corn topping 3-4 days. Avocado: Best sliced fresh. To store leftovers, drizzle lemon/lime juice and refrigerate in airtight container for 1-2 days. Assembly: For best freshness, assemble bowls just before serving. Ways To Use Leftovers Tacos: Fill taco shells with reheated leftovers, top with cheese and salsa. Omelette: Fold leftovers into beaten eggs, cook until set, and top with salsa. Stuffed sweet potatoes: Serve leftovers over baked sweet potatoes. Wrap: Roll leftovers in a tortilla with lettuce and cheese for an easy lunch on the go. Nutrition FactsServing: 1serving | Calories: 953kcal | Carbohydrates: 131g | Protein: 29g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 1557mg | Fiber: 28g | Sugar: 3g | Vitamin A: 1939IU | Vitamin C: 73mg | Calcium: 112mg | Iron: 7mg 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. and
Kale Sweet Potato Salad by Chelsea Lords This Kale Sweet Potato Salad is amazing! It features kale, couscous, caramelized sweet potatoes, tender black beans, creamy avocado, and an incredible basil-lemon vinaigrette. The BEST Kale Sweet Potato Salad This salad has become my weekly staple; I can’t stop making it! It’s perfect for weekly meal prep—I either keep the ingredients separate for daily assembly or layer them in a Mason jar for an easy grab-and-go option. Packed with fiber and plant-based protein, it’s incredibly nutritious. For an extra protein boost, I sometimes toss in baked or grilled chicken. Kale Sweet Potato Salad Ingredients Couscous: Small-grain, Moroccan-style couscous are tiny pasta balls that steam quickly and evenly. Sweet potatoes: Roast until they start to caramelize and are fork tender. Kale: Chopped very finely for the very best texture. Red onion: Soak in cool water to lessen the sharpness. Black beans: Rinse and drain before using. Feta cheese: Or use goat cheese if you prefer. Pistachios: Pick dry-roasted for more flavor. QUICK TIP Are you new to couscous? Think of it like spaghetti, cut into the teeniest, tiniest pieces possible. That’s couscous. There are several types of couscous, and we’re using Moroccan style, which has slightly smaller pieces than standard Israeli couscous. Our cooking times are based on this smaller-sized pasta, so if you go with Israeli, cook a bit longer to compensate. Dressing Basil: Use fresh; pack it in the measuring cup. Lemon: Use a microplane for the zest; juice with a citrus juicer. Honey: Sweeten to taste preferences. Dijon mustard: Adds depth and tang, plus thickens the dressing. Garlic: Use jarred for convenience. How To Make Kale Sweet Potato Salad Cook couscous: Boil water, add couscous, cover, steam, then fluff. Roast sweet potatoes: Toss in oil, season, roast until caramelized. Prep kale: Massage kale with a bit of dressing to soften. Make dressing: Blend dressing ingredients. Assemble salad: Mix kale, couscous, sweet potatoes, black beans, avocado, and other ingredients. Serve: Enjoy immediately or store for meal prep. What To Serve With Kale Sweet Potato Salad Quinoa or Brown Rice: Replace couscous with a different grain if desired. Fresh Fruit Salad: A sweet, refreshing contrast. Crusty Bread: For soaking up extra dressing. Lentil Soup: For a hearty pairing. Grilled Fish or Shrimp: A light, protein-rich option. STORAGE For Storing and Meal Prepping: Store separately: Keep ingredients and dressing in different containers in the fridge. Mason jar layering: For grab-and-go meals, layer in this order: dressing, red onion, black beans, sweet potato, couscous, and kale. Add feta and pistachios in a little bag on top. Shelf life: Ingredients keep for up to five days, dressing for a week. More Salad Recipes: Costco Kale Salad Kale Avocado Salad Mexican Salad Mediterranean Orzo Salad Kale Cranberry Pecan Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Kale Sweet Potato Salad 5 from 2 votes - Review this recipe This Kale Sweet Potato Salad is amazing! It features kale, couscous, caramelized sweet potatoes, tender black beans, creamy avocado, and an incredible basil-lemon vinaigrette. SAVE TO RECIPE BOX Print Recipe Kale Sweet Potato Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Kale Sweet Potato Salad is amazing! It features kale, couscous, caramelized sweet potatoes, tender black beans, creamy avocado, and an incredible basil-lemon vinaigrette. Course Main Course, Salad, Side Dish Cuisine American, Healthy, Vegetarian Keyword Kale Sweet Potato Salad Prep Time 30 minutes minutes Cook Time 30 minutes minutes Servings 4 servings (as a main; 8 as a side) Chelsea Lords Calories 760kcal Author Chelsea Lords Cost $11.25 IngredientsSalad▢ ½ cup couscous, plus ½ cup water▢ 3 cups diced sweet potatoes, plus 1 tbsp oil▢ 2 cups finely chopped kale (Note 1)▢ ½ cup finely diced red onion, optional▢ 1 can (15.5 oz) black beans, drained and rinsed▢ ½ cup crumbled feta cheese (add to preference)▢ ½ cup pistachios, coarsely pulsedDressing (Note 2)▢ ¼ cup tightly packed fresh basil▢ ½ cup each: olive oil & lemon juice (plus 1 tsp lemon zest) (Note 3)▢ 2-3 tablespoons honey (add to sweetness preference)▢ 1 tablespoon Dijon mustard▢ ½ teaspoon minced garlic▢ Salt & pepper (¼ tsp salt and ⅛ tsp pepper) InstructionsCOUSCOUS: In a medium pot, bring ½ cup water and ¼ tsp salt to a boil over high heat. Once boiling, remove from heat and stir in the couscous. Quickly cover the pot with a tight-fitting lid. Let it sit for 5 minutes. Then, fluff the couscous with a fork, breaking up any clumps. Set aside.SWEET POTATOES: Preheat oven to 400°F (200°C). Peel and cube the sweet potatoes into¾-inch pieces, ensuring you have 3 cups. Toss the sweet potato cubes with 1 tbsp of oil, ½ tsp salt, and ⅛ tsp pepper. Spread out on a sheet pan (leaving spaces between the pieces) and roast for 15 minutes. Flip the pieces and roast for an additional 10-15 minutes until tender. Let cool.DRESSING: In a mini blender or food processor, blend dressing ingredients until smooth. Adjust flavors to taste. Transfer the dressing to a Mason jar and keep refrigerated until ready to use.MARINATE KALE: Place the finely chopped kale in a large salad bowl. Mix in 1 tbsp of the prepared dressing, scrunching firmly with both hands for about 15 seconds to soften the kale and infuse it with flavor. Let it sit for 10 minutes.PISTACHIOS: Use a nut grinder or food processor to coarsely chop the pistachios, aiming for a mix of coarsely chopped nuts and some powder.ASSEMBLY: For immediate serving: Toss kale and couscous in a large bowl. Top with other salad ingredients, add dressing to preference, adjust seasoning, and serve.For later or meal prep: Store salad components separately or layer in a Mason jar (See Note 4). Assemble as needed to avoid sogginess and browning. Add optional items as desired. Recipe NotesNote 1: Kale: This is about 1/2 bunch of kale. Remove stems, tightly roll the leaves, and thinly slice into shreds. Then, finely chop these shreds and gently pack them into a measuring cup for accurate measurement. To remove kale stems: Hold the leaf with one hand, grip the stem firmly, and strip the leaves away with your fingers or a knife. Note 2: Dressing: This dressing may yield more than you need for the salad. Add gradually and to taste preference. The longer the salad sits, the more dressing it may need as the couscous absorbs it. Note 3: Tools: Use a microplane for the zest; juice with a citrus juicer. Note 4: Mason jar layering: For grab-and-go meals, layer in this order: dressing, red onion, black beans, sweet potato, couscous, and kale. Add feta and pistachios in a little bag on top. Nutrition FactsServing: 1serving | Calories: 760kcal | Carbohydrates: 78g | Protein: 21g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 17mg | Sodium: 333mg | Potassium: 1111mg | Fiber: 17g | Sugar: 13g | Vitamin A: 17730IU | Vitamin C: 36mg | Calcium: 280mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
One Pot Burrito Bowls by Chelsea Lords One-Pot Burrito Bowls mix cheesy chicken, rice, beans, fire-roasted corn, tomatoes, and chiles with your top toppings for a flavor-packed meal. These One-Pot Burrito Bowls Are… Easy to clean up: Just one skillet needed. Cook and clean up in a hurry! All-in-one meal: Protein, veggies, grains—all covered in one tasty bowl. Packed with flavor: Spices and enchilada sauce deliver loads of flavor. A quick fix: Raid your pantry and use leftover chicken. Dinner’s ready before you know it. Great for leftovers: Even better the next day wrapped in a tortilla. Easy to do it your way: Add your favorite toppings for variation! One-Pot Burrito Bowl Ingredients Olive oil: Avocado oil works too. Seasonings: Mix chili powder, cumin, paprika, garlic and onion powder, salt, and pepper. SO much flavor! White rice: Use long grain. We’ve also tested basmati and it works well. Diced tomatoes: Petite-diced and fire-roasted for smokiness. Enchilada sauce: Stick to mild for less heat. Broth: Swanson® chicken broth is a favorite. Black beans: Drain and rinse. Corn: Frozen fire-roasted preferred, canned is fine. Green chiles: Use less or skip entirely to cut heat. Cheddar cheese: Sharp for more flavor and freshly grated to avoid greasiness. Chicken: Any cooked chicken, including rotisserie. How To Make One-Pot Burrito Bowls: Start cooking: Heat oil, cook rice and seasonings until fragrant. Add ingredients: Pour in tomatoes, sauce, broth, beans, corn, and chiles. Stir well. Simmer: Cover, reduce heat after boiling, simmer until liquid is absorbed. Finish: Off heat, let stand, then fluff rice, add chicken and cheese. Serve: Add toppings to individual plates. QUICK TIP Leftovers make a great burrito! Just warm them up, roll in a tortilla, spray with cooking oil, and crisp all over in a skillet. Topping Ideas Toppings really boost the flavor and texture of One-Pot Burrito Bowls. Consider adding something cool like sour cream or avocado to tame the spice. Avocado or guacamole Sour cream or Greek yogurt Freshly chopped cilantro Diced tomatoes or pico de gallo Sliced jalapeños (for extra heat) Lime wedges (for squeezing over the top) Sliced green onions Crumbled Queso fresco or Cotija cheese Sliced black olives Hot sauce or salsa What To Serve Alongside One-Pot Burrito Bowls: Tortilla chips: Perfect for scooping or adding crunch. Garden salad: Topped with a cilantro lime dressing. Grilled vegetables: Such as bell peppers, onions, or zucchini. Southwest Quinoa Salad: A nutritious option with a Southwestern twist. Cornbread: A comforting side that pairs well with the flavors in burrito bowls. Refried Beans: Creamy and rich! More One-Pot Recipes: Taco Pasta Penne Pasta with Sausage Meatballs and Orzo One Pot Spaghetti Chicken and Potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One-Pot Burrito Bowls 5 from 4 votes - Review this recipe One-Pot Burrito Bowls mix cheesy chicken, rice, beans, fire-roasted corn, tomatoes, and chiles with your top toppings for a flavor-packed meal. SAVE TO RECIPE BOX Print Recipe One-Pot Burrito Bowls 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe One-Pot Burrito Bowls mix cheesy chicken, rice, beans, fire-roasted corn, tomatoes, and chiles with your top toppings for a flavor-packed meal. Course Dinner, Main Course Cuisine Healthy, Mexican Keyword One Pot Burrito Bowl, One Pot Burrito Bowls Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 807kcal Author Chelsea Lords Equipment12-inch non-stick skillet (Note 1) Ingredients▢ 2 tablespoons olive oil▢ 1 tablespoon chili powder▢ 1 teaspoon each: ground cumin, paprika▢ ½ teaspoon each: dried oregano, garlic powder, onion, powder, salt & pepper▢ 1 cup uncooked long-grain white rice▢ 1 can (14.5 oz) petite diced tomatoes, undrained▢ 1 can (10 oz) mild red enchilada sauce (Note 2)▢ 1-1/2 cups chicken broth▢ 1 can (15.5 oz) black beans, drained & rinsed▢ 1-1/2 cups frozen corn (we love fire-roasted)▢ 1 can (4 oz) mild diced green chiles, optional (undrained)▢ 1 cup freshly grated sharp Cheddar cheese (packed in measuring cup)▢ 2 cups chopped rotisserie chicken▢ Optional: 1-2 tbsp. fresh lime, fresh cilantro▢ Optional additions (pick a few!): ripe avo or guac, diced cherry tomatoes or pico de gallo, sour cream, cilantro lime sauce (Note 3) InstructionsRICE and SEASONINGS: Heat oil in a 12-inch nonstick skillet over medium-high. Add rice and all seasonings. Stir for 2 minutes, without liquid, until fragrant.ADD LIQUID: Add tomatoes, enchilada sauce, broth, black beans, corn, and green chiles (if using). Stir to combine.SIMMER: Keeping at medium-high heat, watch for the entire surface of the mixture to gently boil and become foamy on top. Once this occurs, cover with a lid and reduce the heat to lowest setting.LET STAND: Without stirring or removing the lid, leave for 13-18 minutes, or until the liquid is fully absorbed. Check to make sure, then quickly recover with lid and move skillet off heat. Let stand, covered, for 10 minutes.FINISH: Fluff the rice gently, then stir in the chopped chicken to warm it through. Sprinkle the cheese evenly over the top, cover again, and let sit for 3-5 minutes to melt the cheese.SERVE: Dish up servings. Add toppings to individual plates (See Note 3) and enjoy!LEFTOVERS: Leftovers make a great burrito! Just warm them up, roll in a tortilla, spray with cooking oil, and crisp all over in a skillet. Recipe NotesNote 1: Skillet: Here's the exact pan I use and LOVE. Note 2: Enchilada sauce: Various brands of enchilada sauce can vary quite a bit in heat. We like Old El Paso mild red enchilada sauce in this recipe. Note 3: Toppings: The toppings truly seal the deal on this dish! We love fresh lime, cilantro, ripe diced avo, sour cream, and cilantro lime sauce. The cooling additions especially are important so this dish isn't too spicy. Note 4: Leftovers: Don't add optional/additional toppings or sauce to anything you want to keep leftover. Store separately and reheat chicken/rice mixture as needed. Nutrition FactsCalories: 807kcal | Carbohydrates: 85g | Protein: 57g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 142mg | Sodium: 1605mg | Potassium: 931mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2220IU | Vitamin C: 22mg | Calcium: 299mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate Chip Cookie Bars by Chelsea Lords Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate. These bars are so much faster than cookies to make yet are just as delicious! Why We Love These Chocolate Chip Cookie Bars Quick and Easy: They’re faster to make than traditional cookies, saving time and effort. Delicious Texture: Rich, soft, and chewy with the perfect amount of chocolate. Simple Recipe: Requires just a bowl, a spoon. Maple Syrup: Adds a unique softness, chewiness, and subtle maple flavor. Versatile: Easily customizable with different chocolates, add-ins, or frostings. Ingredients Butter: Adds moisture and chewiness. Brown & White Sugar: Adds sweetness; brown sugar enhances chewiness. Egg & Yolk: Binds and enriches for softness. Vanilla & Maple Syrup: Boosts flavor and moisture. Flour: Provides structure. Baking Soda: Leavens for soft texture. Salt: Enhances flavor. Chocolate Chips: Adds chocolatey sweetness. How To Make Chocolate Chip Cookie Bars Preheat oven to 325°F; line and spray a 9×13-inch pan. Cool melted butter; blend with sugars, egg, yolk, vanilla, maple syrup. Gently mix in flour, baking soda, salt; fold in chocolate chips. Spread dough in pan; bake 23-28 minutes until lightly golden. Cool, cut into bars, and serve. Variation Ideas Customize Chocolate: Use semi-sweet or dark chocolate for less sweetness, or mix chocolate types for varied flavors. Add-ins: Swap some chocolate for M&M’s or mix in sprinkles. Frosting: Top chocolate chip cookie bars with chocolate buttercream, peanut butter, or cream cheese frosting for extra flavor. Nuts Addition: Mix in chopped walnuts or pecans for a crunchy texture and nutty flavor. STORAGE Room Temperature: Store bars in an airtight container for up to 1 week. Freezing: Wrap bars individually and freeze for up to 3 months. Thaw at room temperature before serving. More Cookie Recipes Salted Caramel Cookies Cookies and Cream Muddy Buddies Avalanche Cookies Cornmeal Cookies Cinnamon Roll Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Chip Cookie Bars 5 from 6 votes - Review this recipe Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate. SAVE TO RECIPE BOX Print Recipe Chocolate Chip Cookie Bars 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate. Course Dessert, Snack Cuisine American, Vegetarian Keyword Chocolate Chip Cookie Bars, cookie bars Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 24 bars Chelsea Lords Calories 201kcal Author Chelsea Lords Cost $4.50 Ingredients▢ 12 tablespoons unsalted butter, melted & slightly cooled▢ 1 cup soft light brown sugar, packed▢ 1/2 cup white granulated sugar▢ 1 large egg▢ 1 large egg yolk (Note 1)▢ 1/2 tablespoon vanilla extract▢ 2 tablespoons pure maple syrup optional, but recommended (Note 2)▢ 2 and 1/4 cups all-purpose flour▢ 1/2 teaspoon baking soda▢ 3/4 teaspoon salt▢ 1-1/4 cup chocolate chips (milk, white, semi-sweet, or dark -- whatever you prefer)▢ Optional: Maldon sea saltUS - Metric USMetric InstructionsPREP: Preheat oven to 325°F. Spray a 9x13-inch pan with cooking spray, line with parchment (with an overhang for removal). Melt butter in microwave and set aside to cool to room temp. (If it is too hot it will melt the sugars & cause greasy bars.)WET INGREDIENTS: Whisk melted butter and sugars until smooth. Add egg, yolk, vanilla, and syrup. Whisk until smooth and emulsified.DRY INGREDIENTS: Use a wooden spoon to stir in baking soda, salt, and flour until just combined. Fold in chocolate chips. If needed, switch to electric hand mixers, but don't over mix. Press dough evenly into pan. If desired, press a few more chocolate chips into tops of bars.BAKE: 23-28 minutes until top isn't glossy, edges are lightly golden. Be careful to not over-bake for soft & chewy bars. Optional: top with sea salt right out of the oven. Fully cool in pan, lift out, cut, and serve. Best within 1-2 days. Video Recipe NotesNote 1: You can discard egg white or save and add it to breakfast the next morning (we love this Egg Skillet) or use it in our favorite Egg Wrap. Note 2: Maple syrup is the "secret ingredient" in these bars. In a pinch, you can leave it out, but the bars do lack a bit of tenderness and a certain level of sweetness. I use pure maple syrup, not to be confused with pancake syrup. Nutrition FactsServing: 1serving | Calories: 201kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 206IU | Calcium: 17mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
