Costco Kale Salad by Chelsea Lords This Costco Kale Salad is loaded with great ingredients — broccoli slaw, kale, brussels sprouts, dried cranberries, and pepitas. The incredible lemon poppy seed dressing whips together in just a few minutes. This kale salad is nutritious and crunchy with sweet pops of flavor from the dried cranberries and citrus-y dressing. Costco Kale Salad This salad has been one of our favorites of late. It’s hearty with lots of texture and loaded with good-for-you ingredients. It’s also perfect for this time of year — every ingredient screams fall-time! The Brussels sprouts, dried cranberries, pumpkin seeds, and kale are all staples in my home this time of year. Costco Kale Salad Tips Use a good mayonnaise for the dressing. After all, the better the mayo, the better the dressing will taste. I love Hellman’s/Best Foods® (not sponsored) since it has a rich flavor without being overly sweet or tangy. It really is the best mayo for this dressing! While I think this poppy seed dressing recipe is the absolute best and highly recommend trying it (I promise, it’s so easy to make!) you can use store-bought dressing in a pinch. My personal favorite is Brianna’s® poppyseed dressing® (not sponsored). Add in some grilled chicken and call this Costco Kale Salad a meal! We love this grilled chicken marinade recipe. What are pepitas? Roasted and crunchy pepitas (pumpkin seeds) make for the best addition to this Costco Kale Salad. They add a sweet and nutty flavor, similar to sunflower seeds, but a bit sweeter. Overall they add a wonderful texture and great crunch to this salad. You can make your own roasted pepitas or buy some at the store. If you opt to buy them, make sure they’re roasted and salted (not raw). You can generally find them in the bulk section of a grocery store, or with other salad toppings like candied nuts, dried cranberries, etc. What is broccoli slaw? Broccoli slaw is a ready-to-eat blend of shredded broccoli, shredded carrots, and shredded red cabbage. It’s typically sold near other packaged lettuce or pre-prepared salads. If you aren’t able to find broccoli slaw at the store, I’d recommend cutting the broccoli florets from the stems. Next, thinly slice the broccoli florets with a knife and then use a large grater to grate the stems. Measure and add to this Costco Kale Salad! More salad recipes Quinoa Salad with a lemon vinaigrette Mango Salad with a cinnamon-yogurt dressing Beet Salad with a tangy citrus-balsamic vinaigrette Mediterranean Pasta Salad with sun-dried tomatoes and olives Vegetarian Tuna Salad “tuna” made with chickpeas (vegan!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Costco Kale Salad 5 from 5 votes - Review this recipe This Costco Kale Salad is loaded with great ingredients -- broccoli slaw, kale, Brussels sprouts, dried cranberries, and pepitas. The incredible lemon poppy seed dressing whips together in just a few minutes. This kale salad is nutritious and crunchy with sweet pops of flavor from the dried cranberries and citrus-y dressing. SAVE TO RECIPE BOX Print Recipe Costco Kale Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Costco Kale Salad is loaded with great ingredients -- broccoli slaw, kale, Brussels sprouts, dried cranberries, and pepitas. The incredible lemon poppy seed dressing whips together in just a few minutes. This kale salad is nutritious and crunchy with sweet pops of flavor from the dried cranberries and citrus-y dressing. Course Salad Cuisine American Keyword costco kale salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 4 servings, as a side Chelsea Lords Calories 450kcal Author Chelsea Lords Cost $5.52 Ingredients▢ 4 cups finely chopped kale▢ 2 cups broccoli slaw▢ 2 cups thinly sliced (shredded) Brussels sprouts▢ 3/4 cup dried unsweetened cranberries▢ 1/2 cup roasted and salted pepitasDressing▢ 1/4 cup low-fat Milk▢ 1/3 cup reduced-fat mayo▢ 1 tablespoon apple cider vinegar▢ 1/2 teaspoon grated lemon zest▢ 2 tablespoons white granulated sugar▢ Salt and pepper▢ 1/2 tablespoon poppy seedsUS - Metric USMetric InstructionsDRESSING: Combine all of the ingredients, except the poppy seeds, in a small blender jar and process until combined. (Season to taste with salt and pepper; I add 1/4 teaspoon fine sea salt and 1/8 teaspoon pepper.) Taste and adjust any flavors to personal preference. (If you'd like a sweeter dressing, add an additional 1-2 tablespoons white sugar.) Stir in the poppy seeds. Store in an airtight container in the fridge until ready to serve (Dressing stays good for 1 week stored this way).SALAD: Combine the chopped kale, broccoli slaw, thinly sliced Brussels sprouts, and broccoli slaw in a large salad bowl. Pour 1/2 of the dressing over the salad greens. Toss the greens with tongs to coat in the dressing. Sprinkle the cranberries and pepitas over the salad. Lightly toss to combine and then add the rest of the dressing and toss. Video Nutrition FactsServing: 1serving | Calories: 450kcal | Carbohydrates: 61g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 201mg | Potassium: 980mg | Fiber: 6g | Sugar: 38g | Vitamin A: 7298IU | Vitamin C: 171mg | Calcium: 200mg | 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.
Baked Ziti by Chelsea Lords Comfort food at its finest — Baked Ziti made with tender pasta noodles, irresistible ground beef and tomato sauce, and a combination of three different kinds of cheese! Baked Ziti Baked Ziti is irresistibly cheesy, robustly flavored, and an all-around comforting meal. When the weather cools down, there’s nothing like a good hearty casserole and this dish delivers big time! Tender ziti noodles are generously covered in a well-seasoned meat sauce and plenty of cheese — in fact, three kinds of cheese! We’ve got mozzarella, Parmesan, and mascarpone cheese in this ziti and once you try this combination, I doubt you’ll ever want to make it any other way! I’ve had my fair share of dry or lackluster baked pasta dishes, and I can assure you this is neither one of those. The pasta is generously coated with a sauce that is seasoned with myriad seasonings including basil and oregano; the cheeses add dimension and creaminess to the dish. Below I’ve got all the tips for success in making this recipe and answer frequently asked questions below that. Enjoy! Recipe tips Use good-quality canned tomatoes. By using fire-roasted tomatoes, we’re adding layers of flavor and a hint of smokiness with no extra work. Score! I love Muir Glen® or Cento® fire-roasted crushed tomatoes best (not sponsored). For the tomato paste and sauce, I recommend the best-quality tomatoes you can find, since these really form the flavor base of the sauce. Under-boil the ziti noodles. Since we’ll bake the ziti after it’s been boiled, make sure to drain it 2 minutes before the package suggests it’s al dente. This way, as it bakes it will end up perfectly tender instead of potentially mushy. Season at every step. Seasoning is very important for this dish and we want to season as we cook (while also keeping in mind that the Parmesan cheese adds more saltiness to the dish as a whole). I like to salt the pasta water as the ziti cooks (thus seasoning the ziti), seasoning the meat, and seasoning the meat sauce. Taste all the elements as you cook and add a dash more if any of the flavors seem flat. Mascarpone cheese This is one of the secrets to this phenomenal Baked Ziti. If you aren’t familiar Mascarpone cheese, it’s similar to cream cheese, but uses a base of whole cream rather than milk (so you know this is going to be good!) It’s an unaged fresh cheese and can be found usually in one of three places in the grocery store: the deli counter, in the dairy section (near the cream cheese, sour cream, etc.), or in the specialty foods section (near fancier cheeses like brie). If you have a grocery store app, I recommend using that to quickly locate it in your specific store. While you can use ricotta in place of the mascarpone cheese, I can’t recommend the mascarpone enough — it makes this Baked Ziti irresistibly creamy with a heightened flavor. (Ricotta tends to dry out and get spongy when baked, while a mascarpone cheese more closely resembles a béchamel sauce without all the trouble of making it!) Baked Ziti FAQs What is the difference between lasagna and baked ziti? The biggest difference is the pasta used. Lasagna is made with flat sheets of pasta, while baked ziti is made with a tubular pasta. Is ziti the same as penne? Ziti is similar to penne, but they aren’t the same. While both are generally the same shape and size, ziti is cut at square angles while the penne is cut at sharp angles. Penne has ridges and ziti is smooth. There are lots of different types of pasta that will work in this recipe — ziti, penne, rigatoni, or rotini. What goes with Baked Ziti? There are so many sides that pair nicely with Baked Ziti. Below are our favorites: A simple appetizer like this Italian bruschetta Some kind of crusty bread (to sop up the leftover delicious sauce!) or some garlic bread A simple green salad like this Italian salad or this Olive Garden salad Roasted vegetables like this roasted asparagus or roasted broccoli Veggie salads like this Caprese salad or this cucumber salad Should I cover Baked Ziti while it’s baking? Yes, I recommend covering the baked ziti with foil for the first 10 minutes. Then, uncover the dish and bake without foil to allow the cheese to melt on top! Storage/Make Ahead Make ahead: Follow recipe directions, letting the pasta and sauce cool to room temperature before assembling the dish. Once cool, assemble and cover tightly. Place in the fridge (or freezer) and bake when you’re ready to serve it. When baking from the fridge, you’ll want to add on about 10-15 minutes baking time (covered with foil). Freeze: Assemble the dish when the pasta and sauce are cooled to room temperature and make sure the dish as a whole is completely cooled before freezing. Cover the (freezer-safe) filled casserole dish with a double layer of heavy-duty foil. Label and freeze the casserole for up to 3 months. Heating from frozen: Reheating the frozen ziti is easy. Bring the casserole dish from the freezer to room temperature for about 30 minutes and then put it in the oven (covered) for 1 hour. Uncover and bake for another 10-15 minutes or until melted and bubbly around the edges and on top. QUICK TIP Allow this baked ziti to rest for 5-10 minutes before digging in. This will give a chance for that delicious sauce to settle into all the nooks and crannies of the pasta and thicken slightly. By digging in and serving it up immediately, the juices will pool at the bottom of the casserole dish, leaving the sauce tasting a bit thin. More comfort food recipes Shepherd’s Pie with a creamy mashed potato topping Chicken Chili made in the slow cooker Crockpot Cajun Chicken with veggies and rice Chicken Pot Pie Soup with puff pastry toppers Chicken Parmesan Meatballs with a homemade marinara sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Baked Ziti 5 from 11 votes - Review this recipe Comfort food at its finest -- Baked Ziti made with tender pasta, irresistible ground beef and tomato sauce, and a combination of three different cheeses! SAVE TO RECIPE BOX Print Recipe Baked Ziti 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Comfort food at its finest -- Baked Ziti made with tender pasta, irresistible ground beef and tomato sauce, and a combination of three different cheeses! Course Dinner, Main Course Cuisine American, Italian Keyword baked ziti Prep Time 45 minutes minutes Cook Time 20 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 8 servings Chelsea Lords Calories 445kcal Author Chelsea Lords Ingredients▢ 4 cups uncooked ziti pasta▢ 2 tablespoons olive oil▢ 1 heaping tablespoon finely minced garlic (~4 cloves)▢ 1 cup finely diced yellow onion (~1 medium onion)▢ 1 pound lean (93/7g) ground beef ▢ 1 tablespoon paprika▢ 2 teaspoons crushed fennel seed, optional▢ 2 teaspoons onion powder▢ 1 teaspoon EACH: fine sea salt, pepper, dried basil, dried oregano, white granulated sugar, beef bouillon powder▢ 1/4 teaspoon red pepper flakes▢ 2 tablespoons tomato paste▢ 2 cans (15 oz. EACH) tomato sauce▢ 1 can (14.5 oz.) crushed fire-roasted tomatoes▢ 1 tablespoon Worcestershire sauce▢ 1 container (8 oz.) mascarpone or ricotta cheese (See Note 1)▢ 1/2 teaspoon garlic powder▢ 1 and 1/2 cups freshly grated mozzarella cheese, divided▢ 1 cup freshly grated Parmesan cheese, divided▢ Finely chopped Italian parsley or basil, optionalUS - Metric USMetric InstructionsPREP: Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish with cooking spray and set aside.ZITI: Follow package directions to cook ziti, but subtract 2 minutes from the recommended time. Make sure to season the pasta water (I add 2 teaspoons fine sea salt to the water). Drain the pasta and then return it to the pot and set aside. SAUCE: Add oil in a large skillet over high heat. Once the oil is hot, add onion and sauté for 5-6 minutes. Add in the garlic and cook for 30 more seconds. Press onion and garlic to the side and add the beef to the middle of the pan. Cook the beef until browned through, crumbling it as it cooks. Add in all the seasonings: 1 tablespoon paprika, 2 teaspoons fennel seed, 2 teaspoons onion powder, and 1 teaspoon of each of the following: fine sea salt, pepper, basil, oregano, sugar, beef bouillon powder. Add 1/4 teaspoon red pepper flakes (omit or reduce if sensitive to heat). Stir and cook for 1 minute. Add in the tomato paste, both cans of tomato sauce, crushed tomatoes, and Worcestershire sauce. Stir. Bring to a simmer and then reduce the heat and cook for 10-15 minutes or until slightly thickened. CHEESES: Freshly grated the mozzarella and Parmesan cheese on the large holes of a cheese grater. Open the mascarpone cheese and stir in the 1/2 teaspoon garlic powder. TOSS PASTA AND SAUCE: Add about 2 and 1/2 cups of the meat sauce into the pot with the cooked ziti. Stir to coat. ASSEMBLE: Spread half of the sauced ziti noodles into the prepared baking dish. Dollop with mascarpone and gently spread (it's okay if it doesn't spread smoothly). Add 1/2 cup of mozzarella cheese and 1/2 cup Parmesan cheese. Add another 2 cups of the meat sauce and the rest of the sauced ziti. Cover with 1/2 cup mozzarella, remaining 1/2 cup Parmesan cheese, and finally the rest of the meat sauce. BAKE: Cover loosely with foil and bake for 10 minutes. Remove foil, and top with remaining 1/2 cup mozzarella cheese. Bake another 10 to 15 minutes until cheese is melted and edges are bubbling. Let stand for 5-10 minutes at room temperature. SERVE: Top with some additional grated Parmesan, fresh basil or parsley, and/or freshly cracked black pepper, and serve hot! Video Recipe NotesNote 1: Marscapone is one of the secrets to this recipe. If you aren't familiar, Mascarpone cheese is similar to cream cheese but uses a base of whole cream rather than milk. It can be found usually in one of three places in the grocery store: the deli counter, in the dairy section (near the cream cheese, sour cream, etc.), or the specialty foods section (near cheeses like brie). If you have a grocery store app, I recommend using that to quickly locate it in your grocery store. While you can use ricotta in place of the mascarpone cheese, I can't recommend the mascarpone enough! Nutrition FactsCalories: 445kcal | Carbohydrates: 29g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 702mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 883IU | Vitamin C: 4mg | Calcium: 490mg | 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.
Raspberry Fluff by Chelsea Lords Raspberry Fluff is a simple dessert salad made with only four ingredients with only about ten minutes of prep time! Raspberry Fluff Today’s recipe is courtesy of my sweet cousin Kim. She’s famous in my family for Raspberry Fluff because we all love it so much. Whenever Easter or Thanksgiving or another holiday comes around that involves a big dinner, we all ask who is coming. Just knowing that Kim is coming gets us all excited anyway, but the follow-up question is always, “Is she bringing her raspberry salad?!” I swear it’s the first thing gone on the table for every single holiday and I will admit that this salad occupies the largest section on my plate. I mean when you can pass a dessert as a side salad, why wouldn’t it occupy most of the plate?! Raspberry Fluff ingredients As mentioned earlier, this recipe only requires FOUR ingredients — hard to beat that! Cheesecake pudding mix: I recommend Jell-o® brand; it has the best flavor, in my opinion (not sponsored). Make sure to get the smaller (3.4 ounces) box, not the 5.6-ounce package. I prefer the regular cheesecake pudding mix instead of the sugar-free. Make sure it’s instant pudding, not the cook-and-serve type. Light vanilla nonfat yogurt: I highly recommend a light, nonfat, flavored yogurt for this fluff salad. The vanilla-flavored yogurt adds a nice subtle flavor to the salad without requiring you to add extra ingredients. I do not recommend using Greek yogurt in this recipe. Frozen whipped topping: Whatever frozen whipped topping you get (lite, sugar-free, or original) be sure it’s fully thawed before making Raspberry Fluff. If it is still frozen in its entirety or in part, it won’t incorporate with other ingredients nicely. Frozen raspberries: We love frozen for two reasons; first, they’re usually sweeter than fresh when fresh is out of season. Second, they break down a bit more and incorporate a bit better throughout the entire salad, making this fluff more of a raspberry-esque mousse. Fresh will work though! Variations We love Raspberry Fluff as the recipe is written, but below are some ideas to change it up and personalize it. Vanilla version: Use vanilla pudding mix instead of cheesecake. White chocolate version: Try white chocolate pudding instead of vanilla. As a dip: Raspberry Fluff also works as a fun dip; serve the raspberries (use fresh not frozen) on the side, and dip them in the pudding, whipped topping, and yogurt mixture. Lighten it up: Use sugar-free or reduced-fat whipped topping and/or use sugar-free pudding mix. If using sugar-free pudding mix, you’ll likely want two packets. Make homemade whipped topping: More on this below! Homemade whipped topping If you want an alternative to frozen whipped topping for this fluff salad, heavy cream can be used to make your own topping instead. To make homemade whipped topping, using heavy cream: Whip 1 cup heavy cream with 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, fold the homemade topping into the pudding and yogurt mixture. QUICK TIP If you don’t want to make your own homemade whipped topping, but would prefer a product with fewer processed ingredients, it’s worth looking into Truwhip. This alternative frozen whipped topping uses all real ingredients without artificial flavors or colors. (Not sponsored) Raspberry Fluff Tips Use full-fat frozen whipped topping. Low-fat or lite whipped topping will work, but the salad is less flavorful, less thick, and tends to get a bit watery. (Weight Watchers® calls for sugar-free pudding and fat-free whipped topping for their version of this salad. While this works and is great if you’re looking for a low-calorie treat, we do prefer this salad (flavor-wise) with full-fat and sugar ingredients). Serve chilled. We think this fluff is best cold. It’s like a light raspberry mousse! Give it a quick stir before serving after it has spent time in the fridge chilling. More Seasonal Side Dishes Beet and Goat Cheese Salad with an orange-honey vinaigrette Cornbread Dressing with fresh herbs Green Bean Casserole homemade cheesy sauce Wild Rice and Sweet Potato Salad with a lemon-balsamic dressing Corn Casserole made from scratch! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Raspberry Fluff 4.80 from 10 votes - Review this recipe Raspberry Fluff is a simple dessert salad made with only four ingredients and with about ten minutes of prep time! SAVE TO RECIPE BOX Print Recipe Raspberry Fluff 4.80 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Raspberry Fluff is a simple dessert salad made with only four ingredients and with about ten minutes of prep time! Course Dessert, Salad, Side Dish Cuisine American, thanksgiving Keyword raspberry fluff Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 6 -8 servings as a side Chelsea Lords Calories 304kcal Author Chelsea Lords Cost $6.72 Ingredients▢ 1 container (32 oz.) vanilla yogurt low-fat, do not use greek yogurt▢ 1 package (3.4 oz.) cheesecake instant pudding mix, dry*▢ 1 package (12 oz.) frozen raspberries▢ 1 container (8 oz.) frozen whipped topping thawedUS - Metric USMetric InstructionsPREP: Set out the frozen raspberries to slightly thaw while preparing the dressing. Make sure the frozen whipped topping is completely thawed before beginning.YOGURT AND CHEESECAKE: Briskly whisk together the vanilla yogurt and the dry cheesecake pudding mix. Mix until thoroughly combined and few bumps remain (some are ok!)RASPBERRIES: Gently, with a spatula, fold in the frozen raspberries until well incorporated. The raspberries will break down a bit-- this is intended!WHIPPED TOPPING: Gently, with a spatula, fold in the thawed whipped topping until completely combined.SERVE: Serve immediately or store in the fridge until ready to serve. (The longer it sits, the pinker the salad will be.)STORAGE: Best enjoyed within 1-2 days. Gently mix to re-combine after fluff salad has sat in the fridge. Video Recipe NotesNote 1: Do not prepare the cheesecake pudding mix according to package directions; use the dry package in this recipe. Make sure to use the right size: 3.4 ounces, not the 5.6-ounce container. If using sugar-free cheesecake pudding mix, use 2 (1-ounce) packages. Nutrition FactsCalories: 304kcal | Carbohydrates: 52g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 230mg | Potassium: 455mg | Fiber: 4g | Sugar: 45g | Vitamin A: 112IU | Vitamin C: 16mg | Calcium: 300mg | 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.
Creamy Sausage And Mushroom Rigatoni by Chelsea Lords Creamy Sausage And Mushroom Rigatoni is a restaurant-quality meal that is easy to make and is prepared with everyday ingredients. This is comfort food at its finest — rigatoni pasta tossed in a creamy Italian-seasoned sausage and mushrooms sauce. For a tomato-based rigatoni sauce, try our original Sausage Rigatoni! This Creamy Sausage Pasta is another fan-favorite recipe. Creamy Sausage And Mushroom Rigatoni When the weather gets cold, we pretty much live on soup recipes and hearty pasta dishes (both total comfort meals in my book). And this pasta dish is pure comfort food — it’s hearty, filling, rich, and indulgent. The sauce has a wonderful dimension of flavor. We start by lightly caramelizing onions in the pan, which adds a hint of sweetness. Then, the sausage is browned with the onions, infusing it with loads of flavor. And finally, we sauté mushrooms to unlock a wonderful meaty texture and savory flavor. To the mushrooms, we add cream and a few other ingredients, which pull everything together. Toss in the perfect al dente rigatoni, a sprinkle of Parmesan cheese, and a touch of fresh herbs, and dinner is served! Let’s Chat Ingredients A few ingredients in this Creamy Sausage And Mushroom Rigatoni worth mentioning: Mushrooms. Really, any mushrooms work, and we like baby bella or crimini best. For easier prep, go with whatever you can find pre-sliced at your store! Parmesan cheese. Grab a block/wedge of Parmesan cheese, not the jarred or canned type — the flavor will be overpowering and too salty. Low-sodium chicken broth. There is a good deal of salt in the dish between the sausage, pasta, reserved pasta water, and Parmesan cheese so we want to limit it in the broth. Italian-style ground sausage. Depending on personal preference, use mild or spicy sausage — either work. If using Italian sausages with casings, remove the casings before cooking. Dijon mustard. This adds a tanginess to the sauce that we really enjoy. If you aren’t a Dijon fan, leave it out! Heavy cream. We don’t recommend swapping out the heavy cream in this dish since we’re relying on its thickness for the right sauce texture. Additionally, it adds such an incredible richness to the sauce — it’s a key ingredient! SHORTCUTS Creamy Sausage And Mushroom Rigatoni Shortcuts Choose pre-sliced produce. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. While you’re getting the pre-diced onions, look for sliced mushrooms — most stores offer whole or sliced mushrooms and the sliced ones will save you chopping time. Use jarred garlic or a garlic press. Instead of mincing your own garlic, use jarred to save time. Or, a garlic press will get you fresh minced garlic in a fraction of the time that hand mincing takes. Pick up a bag of pre-washed baby spinach. A bag of ready-to-use spinach is a huge time saver as opposed to washing, drying, removing stems, and cutting down a bundle of regular spinach. The chopping doesn’t need to take more than a minute; just pile the spinach on a cutting board and run a large chef’s knife through it a few times — easy and quick! Creamy Sausage And Mushroom Rigatoni Tips Salt the pasta water: Salt the pasta well as it cooks, since salting the water is how we season the actual pasta. Don’t forget to reserve pasta water. When cooking pasta, it’s easy to go on auto-pilot and drain it all. Don’t forget to pull out some of the cooking water right before draining the pasta. The reserved water is available if needed to thin the sauce and make the dish ultra creamy. Slightly undercook the pasta; it will finish cooking as it gets tossed with the sauce. If the pasta is fully cooked, it will lose texture when getting tossed with the sauce. We recommend cooking it one minute less than the package directs. QUICK TIP Rigatoni is our favorite in Creamy Sausage And Mushroom Rigatoni (hence the name), but if you prefer, substitute it for another tubular pasta like ziti, penne, or mostaccioli. The key concept is to use a similar type: ridges and tubes will hold the sauce better than small, curvy pasta. VARIATIONS Variations Add some heat: For more heat (and flavor), use a spicy Italian sausage; if you’re sensitive to spice, use mild or sweet sausage instead. If some of your guests want more spice and others don’t, serve red pepper flakes on the side! Add some white wine: Replace the low-sodium chicken broth with a Chardonnay or Sauvignon blanc for more of a restaurant feel. Be sure to cook it off just like the chicken broth is cooked off. Creamy Sausage And Mushroom Rigatoni Side Dishes This Creamy Sausage And Mushroom Rigatoni is rich and indulgent, so I recommend pairing it with a light side dish. Here are our suggestions: A veggie salad like this Garden Salad, Caesar Salad, or Olive Garden Salad A crunchy fresh salad like this Cucumber Salad or Roasted Veggie Salad Roasted veggies — This Roasted Broccoli, Roasted Green Beans, or Roasted Carrots would all pair nicely. More pasta recipes Butternut Squash Pasta with roasted butternut squash Creamy Chicken Pasta with Boursin cheese Chicken Pot Pie Pasta made in one pot! Mediterranean Pasta Salad with a lemon vinaigrette Creamy Pesto Pasta with sun-dried tomatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Creamy Sausage And Mushroom Rigatoni 5 from 7 votes - Review this recipe Creamy Sausage And Mushroom Rigatoni is a restaurant-quality meal that is simple to make and prepared with everyday ingredients. This is comfort food at its finest -- rigatoni pasta is tossed in a creamy Italian-seasoned sausage and mushrooms sauce. SAVE TO RECIPE BOX Print Recipe Creamy Sausage And Mushroom Rigatoni 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy Sausage And Mushroom Rigatoni is a restaurant-quality meal that is simple to make and prepared with everyday ingredients. This is comfort food at its finest -- rigatoni pasta is tossed in a creamy Italian-seasoned sausage and mushrooms sauce. Course Dinner, Main Course Cuisine American, Italian Keyword Creamy Sausage And Mushroom Rigatoni Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 797kcal Author Chelsea Lords Cost $8.42 Ingredients▢ 3-1/4 cups (9 oz.) rigatoni pasta uncooked▢ 1 tablespoon olive oil▢ 1-1/2 cups finely diced yellow onion▢ 1 lb. (16 oz.) Italian sausage Note 1▢ 2 tablespoons unsalted butter, separated▢ 4 cups (12 oz.) sliced mushrooms (we love Baby Bella)▢ Fine sea salt and pepper▢ 1 tablespoon minced garlic▢ 2 teaspoons each: Italian seasoning, fennel seeds Note 2▢ 1 teaspoon dried oregano▢ 1/2 teaspoon dried thyme▢ 1/2 cup low-sodium chicken broth Note 3▢ 1 cup heavy whipping cream Note 4▢ 1/3 cup grated Parmesan cheese Note 5▢ 4 cups coarsely chopped baby spinach▢ Optional: 1-1/2 teaspoon Dijon mustard▢ For serving: additional Parmesan cheese, fresh herbs (like thyme, parsley, or basil) and red pepper flakes (optional)US - Metric USMetric InstructionsPREP: Start by measuring pasta and setting it aside. Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander (this is so you don't forget to grab some pasta water before draining!). Dice the onion, thinly slice mushrooms, and mince garlic. Grate the Parmesan cheese (Note 3), coarsely chop spinach and measure out seasonings -- we're ready to start! ONION AND SAUSAGE: Add olive oil to a large heavy-bottomed pot or Dutch oven; heat to medium high. Add in the onion. Cook, stirring occasionally until soft and golden, about 5 minutes. Add in the sausage and cook, crumbling as you cook, until browned through, about 5-8 minutes. Once browned, remove with a slotted spoon to a paper-towel-lined plate, leaving the drippings behind. If there is more than about 1 tablespoon, drain off the excess. RIGATONI: At this point, bring a large pot of water to boil. Once boiling, generously salt the water. Once the salted water is boiling, add rigatoni (not the whole box-- just 3-1/4 cups!) and cook according to package directions, draining pasta one minute before directed. Before draining, pull out a mugful of water and then drain. Do not rinse pasta.MUSHROOMS: Add 1 tablespoon butter and all the sliced mushrooms to the pan. Cook for 2-3 minutes and then season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/2 teaspoon pepper.) Continue to cook, stirring occasionally, until the mushrooms start to turn a nice golden brown and all their liquid has evaporated-- about 3-4 more minutes. Once the mushrooms are nice and golden, add the remaining 1 tablespoon butter, the garlic, and seasonings (Italian seasoning, fennel seeds, oregano, and thyme). Stir for another 1-2 minutes or until everything is nice and golden. SAUCE: Add in the chicken broth -- it should sizzle and boil. Cook, stirring and scraping any browned bits from the bottom of the pan, until all of the broth is absorbed into the mushrooms. Reduce the heat to low and add in the cream, Parmesan cheese, and Dijon, if using. Mix and allow the sauce to come to a low simmer. Cook until slightly thickened, about 2-3 more minutes. FINISHING: Keeping heat on low, add in the pasta. Use tongs to vigorously toss the sauce with the cooked pasta for about 30 seconds and then add in the reserved sausage and the spinach. Continue to toss until the sauce clings nicely to the pasta, about 2-3 minutes. If needed, slowly add the reserved pasta water to thin the sauce (if the sauce is getting too thick). Taste and season if needed with additional salt/pepper. Serve on plates with a generous sprinkle of Parmesan cheese, red pepper flakes if desired, and fresh herbs, if using. Recipe NotesNote 1: Sausage: Depending on personal preference, use mild or spicy sausage -- either work. Sausage can come in different sized packages -- we use 1 pound, which makes for a pretty meaty sauce -- if you'd like a less meaty sauce, use 12 ounces. If using Italian sausages with casings, be sure to remove the casings before cooking. If sausage doesn't leave behind at least 1 tablespoon grease, add an additional 1 tablespoon olive oil before adding in the mushrooms. Note 2: Fennel seeds: Measure and then crush the seeds (mortar and pestle or pound in a bag with the bottom of a frying pan) and add to the pan. Ground fennel is stronger, so you'll need less. If you can't find the seeds or ground fennel (or don't like the flavor), leave it out -- the recipe will still be tasty -- you may want to amp up the other seasonings a touch. Note 3: Chicken broth: If you'd like to use wine in this recipe, replace the chicken broth with a white wine like a Chardonnay or Sauvignon blanc for more of a restaurant feel. Be sure to cook it off just like the chicken broth is cooked off. Note 4: Parmesan: Grab a block/wedge of Parmesan cheese, not the jarred or canned Parmesan cheese — the flavor will be overpowering and too salty. Grate the Parmesan on the small sides of the grater then measure to get 1/3 cup -- now you have the perfect amount for this recipe! Note 5: Heavy cream: We don't recommend swapping out the heavy cream in this dish since we're relying on the thickness of the cream for the right sauce texture. Additionally, it adds such an incredible richness to the sauce -- it's a key ingredient! Nutrition FactsServing: 1serving | Calories: 797kcal | Carbohydrates: 59.4g | Protein: 29.6g | Fat: 49.2g | Cholesterol: 113mg | Sodium: 881.8mg | Fiber: 4.2g | Sugar: 5.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Asian Pork Tacos by Chelsea Lords Asian Pork Tacos start with warm, soft flour tortillas that get loaded up with a sweet-and-spicy pork/ veggie blend. Drizzle on the best spicy mayo sauce for the perfect finishing touch! Not sure about spicy pork tacos? Try our citrusy, carnita-inspired Ground Pork Tacos with a lime crema instead! Asian Pork Tacos We can’t get enough of these tacos — they’re certainly unique, and insanely tasty! Plus, we’ve loaded them up with tons of hidden veggies which not only adds nutrients, but it also helps to stretch out the meat further, making this dish more budget friendly. And while these tacos are a bit spicy, there is a good amount of sweetness to balance out the spice so it’s not too overpowering. QUICK TIP When browning the pork, let it cook undisturbed in the skillet for a bit; we want to avoid stirring too much at the start, so it can get a nice brown crust. Browning equals flavor, so the more browning, the more flavorful the pork will be. Asian Pork Tacos Filling Notes Ground pork: We recommend an 85/15 blend for these tacos. Mushrooms: The diced mushrooms add a nice texture and umami flavor while also helping the pork stretch further. We’re also “sneaking” in some veggies — win, win! Really, any mushrooms will work fine, and we typically use Baby Bella or Crimini. Green onions: Separate the greens from whites — whites get sautéed with the mushrooms and greens add a finishing garnish. SHORTCUTS Minced ginger and garlic: For a quicker prep time, use Dorot’s® crushed garlic and ginger cubes. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store.) Matchstick carrots: Again, we like to use a timesaver here — get shredded carrots from your store; this is so much faster than cutting your own matchstick carrots. Shredded cabbage: Instead of shredding a whole cabbage, grab a bag of already shredded cabbage — easy and it cooks down so quickly! (The only ingredient on the package should be green cabbage; avoid the veggie blends.) Asian Pork Tacos Stir-Fry Sauce The sauce that gives the pork and veggies all the amazing flavor is so quick and easy to make, using pantry staples! Cornstarch: This thickens everything nicely, adding a rich, glossy finish to the pork and veggies. Soy sauce: We like using Kikkoman’s® regular soy sauce (not lite/low-sodium) in this sauce. Lite soy sauce doesn’t offer enough seasoning (saltiness). Low-sodium chicken broth: It’s important to use low-sodium to control the saltiness. (There is a good amount between the soy sauce and hoisin sauce.) Chili-garlic sauce: This ingredient balances the sweetness of the hoisin sauce and adds spice to these Asian Pork Tacos. Without this ingredient, the flavor will be lacking, but if you’re sensitive to spice, you can slightly reduce it (noting that flavor will be missing). If you don’t have access to this sauce, we did test this recipe with sriracha sauce and while not the same, it worked too. (We liked 1 tablespoon of Sriracha best.) Hoisin sauce: It’s discussed below under the section “What is Hoisin?” What is Hoisin? If you aren’t familiar with hoisin sauce, it’s a condiment made with fermented soybean paste, spices, and other ingredients — it’s sometimes called Chinese BBQ sauce. It adds an umami Asian flavor with sweet, spicy, and tangy elements. It’s very fragrant and makes a pungent sauce, the star of these tacos. I’m pretty picky with hoisin sauce and have found a lot of brands to be fairly lackluster or overpowering in flavor. Hands down our favorite and what we recommend for these Asian Pork Tacos is Lee Kum Kee’s® sauce (not sponsored). If there is a brand you know you love, feel free to use that, otherwise, use Lee Kum Kee’s for best results. Spicy Mayo The spicy mayo is the perfect finishing touch to these Asian Pork Tacos and it is so simple to make. We use more chili-garlic sauce, mayo, and some limes — and that’s it! If you’d prefer to not make the sauce, the tacos will still be tasty, but we’d recommend drizzling a few lime wedges on top to add a needed acidity and freshness. Tortillas Flour tortillas are best in this recipe and we prefer the smaller or street-sized flour tortillas best. These TortillaLand® tortillas are our favorite — they’re easy, so fresh tasting, and completely perfect right off the heat (not sponsored). If you aren’t using the fresh tortillas, we recommend charring or warming the tortillas first, using one of the methods below: Quick char the tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside under a tea towel to keep them warm and pliable. Warm the tortillas in a nonstick skillet. Spray both sides of the tortillas with olive oil cooking spray; cook for about 10-15 seconds, flip and cook for another 10-15 seconds. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside under a tea towel to keep them warm and pliable. Warm tortillas in the microwave. Wrap a few tortillas in paper towels and microwave until warm and pliable, about 20 seconds. More Taco Recipes Fish Stick Tacos with baked or air-fried fish sticks! Korean Beef Tacos with a cabbage slaw Ground Beef Naan Tacos with a cooling yogurt sauce Asian Chicken Tacos with a mango slaw Chipotle Chicken Tacos with quick-pickled red-onions FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Asian Pork Tacos 5 from 4 votes - Review this recipe Asian Pork Tacos start with warm, soft flour tortillas that get loaded up with a sweet-and-spicy pork/veggie blend. Drizzle on the best spicy-mayo sauce for the perfect finishing touch! SAVE TO RECIPE BOX Print Recipe Asian Pork Tacos 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Asian Pork Tacos start with warm, soft flour tortillas that get loaded up with a sweet-and-spicy pork/veggie blend. Drizzle on the best spicy-mayo sauce for the perfect finishing touch! Course Dinner, Main Course Cuisine Asian Keyword Asian Pork Tacos Prep Time 30 minutes minutes Cook Time 15 minutes minutes Total Time 45 minutes minutes Servings 6 servings (quantity of tacos dependent on how full you fill them!) Chelsea Lords Calories 753kcal Author Chelsea Lords Cost $8.62 IngredientsPork & Tacos▢ 1 tablespoon toasted sesame oil (or vegetable oil)▢ 2 cups diced mushrooms Note 1▢ 1 bunch green onions, separated▢ 1-1/2 pounds (24 oz.) ground pork (85/15 blend)▢ 1-1/2 tablespoons each: minced ginger, minced garlic▢ 2 cups matchstick/shredded carrots▢ 1 bag (10 oz.) shredded cabbage Note 2▢ Soft flour tortillas Note 3▢ Optional: lime wedges, cilantroStir-Fry Sauce▢ 1 tablespoon cornstarch▢ 2 tablespoons regular soy sauce (not lite)▢ 1/3 cup low-sodium chicken broth▢ 1/2 cup good quality hoisin sauce Note 4▢ 2 tablespoons + 2 teaspoons chili-garlic sauce, separated Note 5Creamy Sauce (Optional)▢ 1/2 cup mayo Note 6▢ 2 juicy limesUS - Metric USMetric InstructionsSAUCE: If making the creamy sauce, start so it has a chance to get more flavorful. Combine 1/2 cup mayo, 1/2 teaspoon lime zest, 3 tablespoons lime juice, and 2 teaspoons (up to 3 teaspoons) chili-garlic sauce. Season with a tiny pinch of salt and pepper. Whisk until smooth; cover and chill in the fridge until ready to use. (The sauce may make more than what you use, but better more than less! Store leftovers in an airtight container for up to a week.)VEGGIE PREP: Wash, dry, and dice mushrooms into small pieces. Thinly slice green onions and separate into 2 parts -- the white parts and the greens. Mince ginger and garlic.PORK: Heat sesame oil in a large cast-iron pan over medium-high heat. Once the oil is hot, add in the mushrooms and the white parts of the green onions. Sauté, stirring occasionally, until mushrooms soften, 3-4 minutes. Press to the edges of the pan and add pork to the center of the pan. Brown the pork, breaking up as you cook until it's mostly cooked through, 3-5 minutes. At this point, add in the ginger and garlic and continue to cook and break up the pork until it's no longer pink-- about 2-3 minutes.SAUCE: While the pork is cooking, whisk together cornstarch and soy sauce in a medium-sized bowl until completely smooth. Once smooth, add in chicken broth, hoisin sauce, and 2 tablespoons chili-garlic sauce. Whisk until smooth and set aside.FINISH MEAT: Back to the pork: add in the cabbage and matchstick carrots. Stir for 1 minute and then add in the sauce. Cook and stir until the sauce is thickened and glossy and veggies are tender, about 2-3 more minutes. Remove from heat. Stir in the green onion tops.TACO ASSEMBLY: Cook tortilla shells or warm through (Note 7). Load up tortillas with 1/4 cup (38g) meat filling and then drizzle on sauce. If desired, top with fresh cilantro and serve with lime wedges to drizzle on top. Enjoy promptly! If you fill each taco with 1/4 cup meat you should get about 28 tacos! Video Recipe NotesNote 1: Mushrooms: Pretty much any mushrooms will work fine, and we typically use Baby Bella or Crimini. Two cups is about 5-6 ounces of mushrooms. Note 2: Cabbage: Instead of shredding a full cabbage, pick up a bag of already shredded cabbage -- so easy and it cooks down so quickly! (The only ingredient on the package should be green cabbage -- avoid the veggie blends.) Note 3: Tortillas: Flour tortillas are best for these tacos -- these TortillaLand tortillas are our favorite -- they're easy, so fresh tasting, and completely perfect right off the heat (not sponsored). Note 4: Hoisin sauce: We recommend Lee Kum Kee's sauce for this recipe. Hoisin sauce can vary a lot from brand to brand, so if there is a brand you know you love, feel free to use that; otherwise, use Lee Kum Kee's for best results. Note 5: Chili-garlic sauce: This is spicy and adds heat to these tacos! Without this ingredient, the flavor will be lacking, but if you're overly sensitive to spice, you can slightly reduce it. We also tested this recipe with sriracha sauce and while not the same, it worked. (We liked 1 tablespoon of Sriracha best in the pork mixture--2 was too hot!--and 1 tablespoon in the sauce). Note 6: Mayo: Use a good (not sweet) mayo like Hellman's/Best Foods. If you don't want to add the spicy mayo sauce, drizzle lots of fresh lime instead on top of the pork mixture. The lime will add much-needed acidity and freshness! If you'd like a spicier sauce, add more chili-garlic sauce. Note 7: Warming tortillas: If not using the fresh tortillas that need to be cooked, we recommend warming tortillas first using one of the below methods: Quick char the tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside under a tea towel to keep them warm and pliable. Warm the tortillas in a nonstick skillet. Spray both sides of the tortillas with olive oil cooking spray; cook for about 10-15 seconds, flip and cook for another 10-15 seconds. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside under a tea towel to keep them warm and pliable. Warm tortillas in the microwave. Wrap a few tortillas in paper towels and microwave until warm and pliable, about 20 seconds. Nutrition information is for one serving, which is about 4 or 5 tacos (street taco size). Nutrition FactsServing: 1serving | Calories: 753kcal | Carbohydrates: 88g | Protein: 22g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1921mg | Potassium: 836mg | Fiber: 7g | Sugar: 18g | Vitamin A: 7231IU | Vitamin C: 23mg | Calcium: 191mg | 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.
Carrot Soup by Chelsea Lords Deeply flavored, thick, creamy and nutritious Carrot Soup made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Naturally vegetarian, gluten free, and easy to make vegan. We love Carrot Soup paired with a salad like this Brussels Sprouts Salad or this Kale Salad Recipe. Carrot Soup I’ve always loved carrots, whether in savory dishes or desserts like carrot cake. However, the idea of a carrot soup didn’t excite me until my sister raved about one from a restaurant. Inspired, I created my own version. This soup is robust in flavor and the sweetness from the carrots and coconut milk is balanced beautifully with the curry paste and seasonings. Best of all, it’s made with wholesome ingredients. And my sister deemed it EVEN better than the soup she had raved about. Ingredients Coconut Oil and Unsalted Butter: Used for sautéing, they add richness and enhance flavors. Shallots and Yellow Onion: Provide sweetness and depth when sautéed. Garlic and Ginger: Offer aromatic sharpness, complementing the spices. Yellow Curry Powder and Ground Coriander: Add warmth and complexity to the flavor. Red Curry Paste: Brings a distinct, slightly spicy flavor. Carrots: The main ingredient, contributing natural sweetness, color, and body. Vegetable Stock and Coconut Milk: Form the liquid base, adding flavor and creaminess. How To Make Carrot Soup Sauté Aromatics: Sauté shallots, onion, garlic, and ginger in butter and coconut oil. Add Spices: Add yellow curry powder, coriander, salt, pepper, and red curry paste. Cook Carrots: Boil carrots in vegetable stock until tender. Blend: Puree the mixture. Finish with Coconut Milk: Stir in coconut milk, adjust seasoning. Serve: Optionally, garnish with pepita seeds. STORAGE Carrot Soup is freezer-friendly. Cool it completely, then freeze in bags. For reheating, thaw and heat in a pot on medium-high. Leftovers last up to a week in airtight containers in the fridge. Variations Vegan Version: Replace butter with additional coconut oil. Vegetarian Version: This soup is already naturally vegetarian; no changes needed. Gluten Free: While the ingredients in Carrot Soup are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Serve Carrot Soup With French Bread Olive Garden Salad Roasted Vegetables Grilled Cheese Fruit Salad Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Carrot Soup 5 from 8 votes - Review this recipe Deeply flavored, thick, creamy, and nutritious Carrot Soup is made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Naturally vegetarian, naturally gluten free, and easy to make vegan. SAVE TO RECIPE BOX Print Recipe Carrot Soup 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Deeply flavored, thick, creamy, and nutritious Carrot Soup is made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Naturally vegetarian, naturally gluten free, and easy to make vegan. Course Dinner, Main Course, Side Dish, Soup, Vegetarian Cuisine American, Vegetarian Keyword carrot soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 147kcal Author Chelsea Lords Cost $4.59 Ingredients▢ 2 tablespoons EACH: coconut oil, unsalted butter▢ 1/2 cup finely diced shallots (~2-3 shallots)▢ 1 cup finely diced yellow onion (~1 onion)▢ 1 tablespoon EACH: minced garlic, minced ginger (~3 cloves; 1-inch piece)▢ 1 teaspoon yellow curry powder▢ 1/4 teaspoon ground coriander▢ Fine sea salt and freshly cracked pepper▢ 1 tablespoon red curry paste (See Note 1)▢ 3 and 1/2 cups coarsely chopped carrots (~9-11 carrots)▢ 6 cups quality vegetable stock (like Swanson)▢ 1 can (13.5 oz.; 400mL) regular (not lite) coconut milk (See Note 2)▢ Optional topping: roasted and salted pepita (pumpkin) seeds)US - Metric USMetric InstructionsSAUTE AROMATICS: In a large pot, melt the butter and coconut oil (measure coconut oil when solid) over medium heat. Once melted, add in the finely diced shallots, finely diced onion, minced garlic and minced ginger. Sauté until very tender and aromatic, about 8-10 minutes. Reduce the heat if anything is burning; they should just be softening and getting fragrant. SEASONINGS: Add in the yellow curry powder, ground coriander, salt and pepper (to taste; I add 1/4 teaspoon each), and red curry paste. Stir and sauté for 1-2 minutes until fragrant. CARROTS: Add in the carrots and the vegetable stock. Increase the heat and bring to a boil. Once boiling, reduce the heat to medium-low and simmer until carrots are tender and easily pierced with a fork, about 15-20 minutes.BLEND: Once carrots can be easily pierced with a fork, carefully transfer the soup (in batches if needed) to a blender or food processor. Puree the soup (See Note 3) and then return the smooth soup to the pot over medium-low heat. Add in the full can of coconut milk and stir until smooth. Season to taste with salt and pepper (I add in another 1/4 teaspoon of each here). Serve, garnished with pepita seeds if desired. Video Recipe NotesNote 1: I use Thai Kitchen® red curry paste and Simple Truth® organic yellow curry powder. Note 2: We're looking for shelf-stable canned (not refrigerated) coconut milk. I recommend full-fat (not lite) for the creamiest texture and most robust flavor. Give the can a brisk whisk with a fork before adding into the soup. We did test this soup with lite coconut milk and while it worked fine, it was less creamy and the carrot flavor was a lot stronger. Note 3: When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. While an immersion blender can be used, I highly recommend a high powered blender for the ultimate smooth and creamy carrot soup! Nutrition FactsServing: 1serving | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 1046mg | Potassium: 575mg | Fiber: 5g | Sugar: 12g | Vitamin A: 23954IU | Vitamin C: 13mg | Calcium: 65mg | 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.
Pumpkin Bread with Streusel Topping by Chelsea Lords This boldly flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe! Looking for a different pumpkin bread variation? Try our original Pumpkin Bread or the Pumpkin Chocolate Chip Bread. For a healthier version, try our Healthy Pumpkin Bread. Pumpkin Bread with Streusel Topping Last fall, this Pumpkin Coffee Cake was an absolute favorite, and my boys couldn’t get enough of it. So, I transformed that joy into Pumpkin Bread with Streusel Topping—a moist, dense bread with fall-inspired spices, a sweet topping, and a glaze that adds the perfect finishing touch. The boys love it just as much as the coffee cake. This scrumptious bread is seasoned with comforting fall-inspired spices, features a crispy-crunchy sweet topping, and gets the ultimate finishing touch with the glaze. Ingredients In Pumpkin Bread With Streusel Topping Dry Ingredients: The dry ingredients, like flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg, play important roles in this Pumpkin Streusel Bread. They give the bread its structure, make it light and fluffy, add flavor, and bring out that classic pumpkin spice taste that we love in autumn treats. Wet Ingredients: The wet ingredients, like melted butter, oil, brown sugar, pumpkin puree, eggs, and vanilla extract, work together to make the Pumpkin Streusel Bread moist, tasty, and well-put-together. They add moisture, sweetness, hold everything together, and bring out that pumpkin flavor we love in fall treats. Streusel Ingredients: The streusel ingredients, including melted butter, flour, brown sugar, cinnamon, and optional spice and salt, create a crumbly, sweet topping on the Pumpkin Streusel Bread. This topping contrasts with the moist bread, adding flavor and texture. Overall, these streusel ingredients make the bread more delicious and interesting. QUICK TIP In our Pumpkin Bread with Streusel Topping, we use canned, solid-pack pumpkin puree, which consists solely of cooked pumpkin without any additives. It’s important to distinguish this from pumpkin pie filling, which includes spices, water, sweeteners, and additional ingredients specifically for pie making. How To Make Pumpkin Bread With Streusel Topping Prep: Preheat the oven to 350°F. Melt 4 tbsp of butter and let it cool. Grease and flour a 9-inch loaf pan or 3 mini loaf pans. Dry Ingredients: In a big bowl, mix all the dry ingredients. Wet Ingredients: In a separate bowl, blend all the wet ingredients until smooth. Combine: Mix the wet and dry ingredients until just combined. Pour into the pan. Streusel: For the streusel, mix cooled melted butter with the remaining streusel ingredients until clumps form. Sprinkle over the bread. Bake: Bake for 50-65 minutes (35-40 minutes for mini loaves) until a toothpick comes out clean. Cool & Glaze: Let it cool in the pan for 15 minutes, then flip it onto a rack. For the glaze, whisk the glaze ingredients together, adjusting thickness with maple syrup or milk. Drizzle on the cooled bread. Slice and enjoy! Tips For Success Check Canned Pumpkin: Ensure your canned pumpkin isn’t too watery. If it appears moist, gently press out excess liquid with paper towels. We recommend Libby’s pumpkin® for best results in this pumpkin bread with streusel. Check Baking Agents: Confirm that your baking soda and baking powder are fresh before baking. Here’s how to check their freshness. Grease and Flour Pans: Generously grease and flour your baking pans, or use parchment paper for easy removal due to the bread’s moisture. Cool Melted Butter: Let melted butter cool to room temperature before making the streusel to prevent a greasy texture. Adjust Streusel Consistency: If the streusel seems too wet, add 1-2 tablespoons of extra flour until it reaches a crumbly consistency. Pumpkin Bread With Streusel Topping FAQs1How Do I Store This Pumpkin Bread With Streusel Topping?To store Pumpkin Bread with Streusel Topping, glaze only what you’ll eat now and keep the bread and glaze separate. Wrap the bread in plastic to prevent drying and store the glaze in the fridge. Reheat the glaze briefly after refrigeration. It lasts 1-2 days at room temperature or up to 1 week in the fridge. Warm and glaze when ready. The streusel softens after the first day. For freezing, wrap slices tightly in plastic wrap, then in a freezer bag. Expect some loss of texture and flavor when thawed. Slices defrost quickly at room temperature or longer in the fridge. 2What Is The Difference Between A Crumb Topping And A Streusel?The main difference is in the ingredients and texture. Streusel has flour, sugar, butter, and often extras like spices or nuts, creating irregular crumbs. Crumb topping is simpler, with just flour, sugar, and sometimes a bit of butter, resulting in finer, more uniform crumbs. Streusel is richer and used for both topping and filling, while crumb topping is plainer and mainly used as a topping. 3Should The Streusel Topping Be Added Before Or After Baking?The streusel topping should be added before baking. You’ll sprinkle the streusel mixture evenly over the bread dough in the loaf pan just before placing it in the oven to bake. This allows the streusel to bake along with the bread, creating a delicious, crispy, and sweet topping as the bread bakes. Use Leftover Pumpkin In One Of These Recipes Pumpkin Waffles with a buttermilk syrup Pumpkin Cheesecake Ball with toffee bits Soft Pumpkin Cookies with miniature chocolate chips 7 Layer Pumpkin Bars with chocolate and coconut Pumpkin Créme Brûleé spiced custard with a caramelized top FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Bread with Streusel Topping 5 from 5 votes - Review this recipe This boldly flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe! SAVE TO RECIPE BOX Print Recipe Pumpkin Bread with Streusel Topping 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This boldly flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe! Course Dessert, Snack, Vegetarian Cuisine American Keyword Pumpkin Bread with Streusel Topping Prep Time 30 minutes minutes Cook Time 55 minutes minutes Total Time 1 hour hour 25 minutes minutes Servings 12 slices Chelsea Lords Calories 424kcal Author Chelsea Lords IngredientsDry Ingredients▢ 1 and 1/2 cups white, all-purpose flour▢ 1 teaspoon EACH: baking powder, baking soda, fine sea salt▢ 1 tablespoon EACH: ground cinnamon, pumpkin pie spice (Note 1)▢ 1/4 teaspoon nutmegWet Ingredients▢ 4 tablespoons unsalted butter, melted & cooled to room temperature▢ 1/4 cup vegetable or canola oil▢ 1 cup light or dark brown sugar, lightly packed▢ 1 cup canned pumpkin puree (Note 2)▢ 2 large eggs▢ 1/2 tablespoon pure vanilla extractStreusel▢ 4 tablespoons unsalted butter, melted & cooled to room temperature▢ 1/2 cup + 3 tablespoons white, all-purpose flour▢ 1/3 cup light or dark brown sugar, packed▢ 1/2 teaspoon ground cinnamon▢ Optional: 1/4 tsp pumpkin pie spice, 1/8 tsp fine sea saltOPTIONAL: Glaze▢ 1/2 cup powdered sugar▢ 1/2 tablespoon unsalted butter▢ 2 tablespoons pure maple syrup▢ Optional: 1/4 tsp vanilla, 1/8 tsp cinnamonUS - Metric USMetric InstructionsPREP: Preheat the oven to 350°F. Melt 4 tbsp of butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature.Generously grease and flour one 9-inch (1 lb) Loaf Pan OR 3 Mini Loaf Pans tapping out excess flour, then set aside.DRY INGREDIENTS: In a large bowl, add dry ingredients. Whisk to combine.WET INGREDIENTS: In a separate bowl, add wet ingredients. Briskly whisk until smooth.COMBINE: Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all of the dough into the prepared loaf pan. Smooth the top.STREUSEL: Melt 4 tbsp of butter in microwave and let it cool to room temperature or streusel will be greasy. Once cooled, add remaining streusel ingredients. Mix until small clumps are formed. (Too wet? Add flour, 1 tbsp at a time). Sprinkle this mixture evenly over the bread. Do not press the streusel into the bread. Use all of the streusel (yes, it's a lot!).BAKE: Bake for 50-65 minutes (or the mini loaves for 35-40 minutes) until a toothpick in the center emerges clean or with few moist crumbs. Let the bread cool in the pan for 15 minutes, then carefully invert onto a cooling rack. GLAZE: Whisk together the glaze ingredients. Add more maple syrup (or milk), 1 teaspoon at a time, if the glaze is too thick. Drizzle just-barely-warm bread with glaze. Let set fully and then cut into the bread with a sharp serrated knife. Enjoy! Video Recipe NotesNote 1: Pumpkin Pie Spice: This blend consists of warming spices. It's available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe. Note 2: Pumpkin: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we're only using 1 cup pumpkin not the entire can! Nutrition FactsCalories: 424kcal | Carbohydrates: 68g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 47mg | Potassium: 141mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3374IU | Vitamin C: 1mg | Calcium: 44mg | 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.
Roasted Sweet Potato Salad by Chelsea Lords This Roasted Sweet Potato Salad blends mixed greens, sweet potatoes, wild rice, cranberries, almonds, avocado, apples, and feta, topped with lemon balsamic dressing. Find included shortcuts, prep-ahead tips, and meal prep suggestions. This salad is a holiday classic that pairs perfectly with other side dishes such as mashed potatoes, roasted vegetables, roasted Brussels sprouts, and/or a sweet potato casserole! Roasted Sweet Potato Salad The minute fall hits, we make Roasted Sweet Potato Salad an embarrassing number of times. I’m typically craving a bit more veggies with all the fall baking that goes on around these parts.(I’m looking at you, Pumpkin Coffee Cake, Pumpkin Bread, and Pumpkin Cheesecake Bars) This salad, rich in textures like seasoned wild rice, crisp apples, creamy avocado, and caramelized sweet potatoes, is equally delicious. It’s topped with a favorite balsamic dressing, enhanced with a hint of lemon that perfectly complements the salad’s flavors. Ingredients Sweet potatoes: Provide sweetness and a soft texture. Olive oil: Used for roasting potatoes and as a base in the dressing. Wild rice mix: Adds a chewy texture and nutty taste. Apples: Offer sweetness and crunch. Avocados: Contribute creaminess to the roasted sweet potato salad. Lemon juice: Adds freshness and prevents browning of avocados. Dried cranberries: Introduce a tart sweetness. Roasted almonds: Give a nutty crunch. Mixed greens: Serve as a fresh base. Lemon balsamic dressing: Combines lemon juice and zest, onion powder, balsamic vinegar, Dijon mustard, and minced garlic, bringing a tangy and slightly sweet flavor to the salad. How To Make Roasted Sweet Potato Salad Roast sweet potatoes: with olive oil, salt, and pepper. Cook and cool wild rice. Make dressing: with lemon juice, zest, onion powder, balsamic vinegar, Dijon mustard, garlic, and olive oil. Slice apples and avocados: and mix with lemon juice, cranberries, and almonds. Combine: mixed greens, roasted potatoes, rice, and fruit-nut mix in a bowl. Drizzle with dressing, toss, and serve. Store extra dressing separately. STORAGE Storage And Make Ahead Tips Prep ingredients: Cook sweet potatoes and rice, make dressing, and portion cranberries, almonds, and cheese in advance. Handle delicate ingredients last: Cut apple and avocado just before serving to prevent browning. For make-ahead: Keep components separate until serving; combine before eating. Dressing: If it solidifies, warm and shake before use. Leftovers: Dress roasted sweet potato salad only before eating to avoid soggy lettuce and browning of apple and avocado. More Delicious Thanksgiving Recipes Thanksgiving Dressing Pumpkin Cheesecake Bars Mashed Potatoes Cornbread Muffins Butternut Squash Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Sweet Potato Salad 5 from 15 votes - Review this recipe This Roasted Sweet Potato Salad blends mixed greens, sweet potatoes, wild rice, cranberries, almonds, avocado, apples, and feta, topped with lemon balsamic dressing. Find included shortcuts, prep-ahead tips, and meal prep suggestions. SAVE TO RECIPE BOX Print Recipe Roasted Sweet Potato Salad 5 from 15 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Roasted Sweet Potato Salad blends mixed greens, sweet potatoes, wild rice, cranberries, almonds, avocado, apples, and feta, topped with lemon balsamic dressing. Find included shortcuts, prep-ahead tips, and meal prep suggestions. Course Salad, Vegetarian Cuisine American Keyword roasted sweet potato salad Prep Time 40 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 6 -8 as large sides Chelsea Lords Calories 625kcal Author Chelsea Lords Ingredients▢ 3 cups (438g) chopped sweet potatoes cut into 1/2-inch thick pieces▢ 1 tablespoon olive oil▢ Fine sea salt and cracked pepper▢ 1 package (6 oz; 170g) Long Grain and Wild Rice Mix (like Uncle Ben's)(See Note 1)▢ 2 large apples (we love Honeycrisp best) chopped or thinly sliced▢ 1-2 ripe avocados chopped or thinly sliced▢ 2 teaspoons lemon juice▢ 1/2 cup (66g) dried sweetened cranberries▢ 1/2 cup (48g) sliced roasted almonds▢ 9 cups (8 oz; 231g) mixed greens lettuce (I use a 50/50 blend spinach & spring mix leaves)▢ Optional: crumbled goat cheese or feta cheese (add to personal preference)Lemon Balsamic Dressing▢ 2 and 1/2 tablespoons freshly squeezed lemon juice▢ 1/2 teaspoon lemon zest▢ 1/4 teaspoon onion powder▢ 3 tablespoons balsamic vinegar▢ 1 tablespoon Dijon mustard▢ 1 teaspoon minced garlic▢ 1/2 cup (108g) olive oil InstructionsPREP: Preheat the oven to 425 degrees F. Peel and chop the sweet potato into 1/2-inch chunks and add to a large sheet pan. SWEET POTATOES: Drizzle chopped potatoes with 1 tablespoon olive oil plus some salt and pepper (I add 1/2 teaspoon salt, 1/4 teaspoon pepper). Use your hands to toss and coat in oil and seasonings; then press in an even layer (the more room to roast, the better!). Bake for 10 minutes, flip and return to the oven for another 10 minutes. Flip once more and bake for 5-10 additional minutes or until the pieces are crisp-tender and roasted through. Set aside to cool to room temperature.WILD RICE: Meanwhile, prepare the wild rice (either according to the package directions or see Note 1.) Once rice is tender, refrigerate about 10 minutes to cool down a bit so it doesn't wilt the lettuce.DRESSING: Combine all of the ingredients in a small blender or food processor. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Pulse until combined and emulsified; taste, adjust to personal preference, and then pour into a dressing bottle or Mason jar and place in the fridge.APPLE AND AVOCADO: Chop or thinly slice the apple and avocado(s). Drizzle 2 teaspoons lemon juice over all the pieces.ASSEMBLY: Add lettuce to a large bowl. Top with room-temperature potatoes and cooled wild rice. Add cranberries, almonds, and optional feta or goat cheese. Add the apples and avocado.STORAGE: I recommend only dressing what you will enjoy the same day. (Once dressed, the salad doesn't store well.) See tips in the post for storing the dressing and salad components separately. DRESSING: Drizzle dressing over salad to personal preference. Gently toss salad with dressing and enjoy. You will likely not use all the dressing. Use leftovers on other salads or roasted vegetables; dressing stays good for 5-7 days in an airtight container in the fridge. Recipe NotesNote 1: Here's how to make homemade wild rice: Ingredients 2/3 cup (116g) wild rice 1 tablespoon butter (or olive oil) 1 and 2/3 cups (359g) chicken broth or stock 1/2 teaspoon EACH: fine sea salt and dried parsley 1/4 teaspoon EACH: cracked pepper, oregano, thyme, garlic powder, onion powder 1 teaspoon white sugar Instructions In a fine-mesh sieve, thoroughly rinse the wild rice. Combine all of the ingredients in a pot. Bring to a boil and then reduce the heat to a low simmer (a few notches above lowest temperature). Cover the pot, simmer for about 45 minutes, and then check. If tender, stop cooking; if not, cook for another 10-15 minutes or until it is tender. Add additional broth as needed (if the liquid has all evaporated but rice is not yet tender). When the rice is cooked through, let it stand and steam for 5-10 minutes off heat (still covered with lid) and then drain off any additional liquid and fluff it with a fork. (Wild rice can be tricky sometimes, since cooking time varies by the brand, so you’ll want to keep an eye on it as it does cook.) Nutrition FactsCalories: 625kcal | Carbohydrates: 70g | Protein: 10g | Fat: 38g | Saturated Fat: 5g | Sodium: 135mg | Potassium: 1303mg | Fiber: 15g | Sugar: 35g | Vitamin A: 18653IU | Vitamin C: 23mg | Calcium: 164mg | 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.
Jalapeño Popper Mac & Cheese by Chelsea Lords This Jalapeño Popper Mac and Cheese is one for the books! Ultra cheesy, slightly spicy, jalapeño and bacon-covered pasta with a crispy buttery topping gets baked to pure cheesy perfection! Add our original Baked Mac And Cheese to your list of recipes to try next! Jalapeño Popper Mac and Cheese This 3-cheese, jalapeño, and bacon-loaded mac and cheese is rich, creamy, and downright delicious! I love a good mac and cheese just as much as the next person, but when it’s loaded up with a buttery, crunchy topping and then baked to gooey perfection — is there anything better?! My favorite jalapeño poppers combine cream cheese, sharp Cheddar, and bacon with a crispy and buttery Panko topping. So we’ve channeled all of those elements into the perfect mac and cheese recipe! We combine sharp Cheddar, cream cheese, and pepper-Jack cheese for the ultimate cheese sauce. Then we crisp some bacon and sauté the jalapeños in bacon drippings. And finally, we finish the whole cheesy lot off with a generous sprinkle of buttery Panko and bake. Truly, it does not get much better than this! Spice Levels As far as spice levels go, it’s pretty easy to adjust the amount of spice in this dish to your personal preference. Add less jalapeño to personal preference and if desired, replace the pepper-Jack cheese with Monterey Jack or mozzarella to further reduce the spice. On the flip side, increase the amount of jalapeño for a spicer jalapeño popper mac and cheese! You can also add a touch of cayenne pepper to the sauce for a spicer mac and cheese Jalapeño Popper Mac and Cheese Tips Cooks Illustrated shares some great mac & cheese tips. One that we love is to add a small pat of butter or oil to the pasta right after draining. This helps to prevent the pasta from bloating or the sauce from separating which are especially important consideration in a baked mac and cheese recipe. Take time to properly thicken the sauce. Once the milk is added into the roux (butter and flour), take the time to thicken. See the “quick tip” below for how to know if the sauce is properly thickened. Don’t over-bake. To keep the mac and cheese ultra creamy and cheesy, don’t bake it longer than necessary — this will dry out the pasta and sauce! QUICK TIP The sauce should be thick enough to coat the back of a wooden spoon. Stir the sauce, lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer. Let’s Chat Cheese The better the cheeses used, the better this Jalapeño Popper Mac and Cheese will taste! Cream cheese. Be sure to use full-fat brick-style cream cheese for best results. Lower fat cream cheeses don’t melt as nicely and the tub-style cream cheese is formulated to be more spreadable–which we don’t want in this sauce. You need a little patience when melting the cream cheese into the sauce. I recommend thoroughly softening the cream cheese in the microwave before adding it to the pot, and then briskly whisking it in until completely smooth. Pepper-Jack cheese. This cheese is nice and creamy with a subtle emphasis of spice — perfect for a Jalapeño Popper Mac and Cheese! Cheddar Cheese. We recommend sharp or extra-sharp Cheddar, which has a richer and more pungent flavor (more on this below). For a whiter cream sauce, use sharp white Cheddar instead! The only difference between sharp white Cheddar and regular sharp Cheddar is the addition of annatto food coloring. Flavors are the same! 🙂 The more aged the cheese is, the more cheesy the flavor. For a really tasty and Cheddar-y mac and cheese, look for aged cheddar. Most of the Cheddars you’ll find in the grocery store are aged around 3 months. But you can find some brands that age 9-15 months and they are going to give you the most robust flavor. (Tillamook® sharp or Tillamook extra sharp are two of our favorites — Tillamook’s sharp is typically aged 9 months and extra sharp is aged 15-24 months.) How do you know how long Cheddar is aged? It will usually tell you on the package or you can peruse online grocery stores where it will typically tell you how long each cheese is aged in parentheses. Just remember: aged = sharp = flavor! That said, not all cheeses need aging to taste good. Some cheeses are used to highlight other flavors or to emphasize creaminess in the mac and cheese. For cheeses like Cheddar, pecorino, Parmesan, or blue cheese — the older the better. As far as other cheeses go, aging is not super relevant for this recipe. QUICK TIP Number 1 Cheese Tip: freshly grate the cheeses! Pre-shredded cheese has a cellulose coating that doesn’t melt as well in recipes like this one. To avoid a greasy mac and cheese, take the time to grate your own (or use a food processor with a cheese-grating attachment to do this quickly). Jalapeño Popper Mac and Cheese Topping The topping for this mac and cheese is so simple — Panko, butter, and a touch of salt. Panko bread crumbs are similar to regular bread crumbs, but they create a much crunchier result. Here’s an article to explain it further. I use panko as opposed to breadcrumbs in pretty much every recipe on this site — you’ll end up with such a crunchier and crispier result! And that’s the main reason I use bread crumbs, so why not? If you don’t want to make the topping, sprinkle on some freshly grated Parmesan instead — that will melt nicely and create a beautiful topping for the mac and cheese. Use any leftovers from this package in this Turkey Meatloaf, these Chicken Parm Stuffed Shells, or this baked Chicken Tortellini — delish! STORAGE Jalapeño Popper Mac and Cheese Storage Do not assemble ahead of time. Once the pasta is combined with the cheese sauce, the pasta will seep up the sauce and bloat– which we don’t want. To prepare ahead of time: Prepare the sauce but don’t add it to the pasta. Refrigerate the two separately and then when ready to assemble, warm the sauce gently over low heat (add a splash of milk if needed to thin) and then toss the two together and bake from there. Store leftovers in an air-tight container. Reheat by placing mac and cheese in a baking dish and cover with foil. Bake for about 15-20 minutes at 375 degrees F or until warmed through. The topping will be soft and pasta a bit bloated, but still cheesy, gooey, and delicious! Mac and cheese is not a great candidate for freezing and thawing — the cheese sauce will likely break and the pasta will become bloated and mushy. More pasta dishes Chicken Pasta with sun-dried tomatoes and spinach Chicken Pot Pie Pasta made in one pot Pasta Salad with a two-ingredient dressing Pasta e Fagioli Olive Garden copycat Creamy Orzo made in one pot with loads of veggies! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Jalapeño Popper Mac and Cheese 5 from 4 votes - Review this recipe This Jalapeño Popper Mac and Cheese is one for the books! Ultra cheesy, slightly spicy, jalapeño and bacon-covered pasta with a crispy buttery topping gets baked to pure cheesy perfection! SAVE TO RECIPE BOX Print Recipe Jalapeño Popper Mac and Cheese 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Jalapeño Popper Mac and Cheese is one for the books! Ultra cheesy, slightly spicy, jalapeño and bacon-covered pasta with a crispy buttery topping gets baked to pure cheesy perfection! Course Dinner, Main Course, Vegetarian Cuisine American Keyword Jalapeno Popper Mac and Cheese Prep Time 30 minutes minutes Cook Time 25 minutes minutes Total Time 55 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 1072kcal Author Chelsea Lords Cost $15.46 IngredientsPasta▢ 3 packed cups cavatappi pasta Note 1▢ 1 tablespoon unsalted butterSauce:▢ 4 slices thick-sliced bacon, (or 8 regular slices) diced▢ 3-6 tablespoons finely minced jalapeño pepper Note 2▢ 1 tablespoon minced garlic (~3 cloves)▢ 1 teaspoon each: garlic powder, onion powder▢ 1/2 teaspoon paprika▢ 4 tablespoons unsalted butter▢ 1/3 cup white flour▢ 2 cans (12 oz.; each) evaporated milk (or 3 cups whole milk)▢ 4 ounces cream cheese full-fat, brick-style ▢ 2 cups freshly grated sharp or extra-sharp Cheddar cheese Note 3▢ 1 cup freshly grated pepper-Jack cheese▢ Fine sea salt and pepperPanko Topping:▢ 2/3 cup panko (breadcrumbs) Note 4▢ 2 tablespoons unsalted butter, melted▢ Optional: 1 jalapeño for toppingUS - Metric USMetric InstructionsPASTA: Bring a large pot of water to a boil. Once boiling, generously salt the water and return to a boil. Add pasta and cook according to package directions, subtracting 1 minute. Drain, shake off excess water and immediately add pasta back to pot. Add butter and gently stir until butter is melted. Set aside to cool while making sauce. Preheat the oven to 350 degrees F.BACON: Meanwhile, dice the bacon and cook, over medium-high heat, in a large heavy-bottom pot (we'll use this pot to make the cheese sauce) until golden and cooked to desired preference. Use a slotted spoon to remove the bacon onto a paper-towel-lined plate. Drain all but 1 tablespoon of the grease.SAUCE: Reduce heat to medium and add in the diced jalapeños. Sauté for 1-2 minutes and then add in garlic, paprika, garlic powder, and onion powder. Season to taste with salt and pepper; I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper. Sauté for 30 seconds or until fragrant. Add in the butter and once melted, add in the flour. Whisk constantly, cooking for 1 minute. While whisking, slowly pour in the evaporated milk. Add very gradually so it can thicken. Cook for 5-7 minutes or until thickened properly (Note 5).CHEESE: While sauce is thickening, add unwrapped cream cheese to the microwave. Microwave for 10 seconds, flip and microwave for another 10 seconds. Flip and microwave once more or until very soft. FINISH SAUCE: Add cream cheese into the sauce and briskly whisk until completely integrated and smooth. Remove pot from heat and add in the other cheeses -- Cheddar and pepper-Jack. Stir until smooth (it's okay if it isn't fully melted -- we're baking!).PANKO TOPPING: (optional): Meanwhile, melt butter over medium heat in a medium skillet. Add panko and salt to taste (I add 1/4 teaspoon) and stir to coat. Continue cooking until crumbs become golden brown. Remove from heat and set aside for now.BAKE: Pour the sauce, scraping every last bit of it over cooked pasta (it may seem super saucy, but this will keep it from becoming dry after being baked!). Add in the reserved bacon. Give everything a quick stir and then a quick taste test -- add more salt/pepper if needed. Transfer mixture to a lightly greased 9x9-inch pan. Sprinkle panko topping evenly over pasta and if desired, add a thinly sliced jalapeño on top. Bake for 10-15 minutes or until slightly thickened at the edges and light golden brown on top (don't bake too long or the cheese sauce will dry out!). Remove and serve immediately! Enjoy! Recipe NotesNote 1: Pasta: If you don't have access to cavatappi pasta, you can try another shape of pasta like rotini or macaroni. Use 8 ounces. Note 2: Jalapeño: Remove ribs and seeds (or leave them in for lots of heat). Add as much or as little as you'd like to spice preference. When making for my kids, we use 3 tablespoons of very finely diced jalapeño. They can handle a bit of spice, but I'd still say that is fairly mild. To increase spice, add more jalapeño and even a touch of cayenne pepper if you'd like. To reduce spice as much as possible, use less jalapeño and replace pepper-Jack with Monterey Jack or mozzarella cheese. Note 3: Cheddar: White sharp or yellow sharp Cheddar -- either works and they'll taste the same. Whatever you use, freshly grate the cheeses! For a more Cheddar-y mac and cheese, use Tillamook's extra-sharp Cheddar (it has been aged 15-24 months). Pre-shredded cheese has a cellulose coating that doesn’t melt as well in recipes like this one. To avoid a greasy mac and cheese, take the time to grate your own (or use a food processor with a cheese-grating attachment to do this quickly). Note 4: Panko: Panko bread crumbs are similar to regular bread crumbs, but they create a much crunchier result. They can typically be found near other bread crumbs or in the Asian food aisle in the grocery store. Note 5: How to know when cheese sauce is thick enough: The sauce should be thick enough to coat the back of a wooden spoon. Stir the sauce, lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer. Nutrition FactsServing: 1serving | Calories: 1072kcal | Carbohydrates: 37g | Protein: 42g | Fat: 85g | Saturated Fat: 48g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1089mg | Potassium: 780mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2337IU | Vitamin C: 18mg | Calcium: 1123mg | 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.
Apple Nachos by Chelsea Lords Apple Nachos are quick and easy to make with basically limitless ways to make ’em! Not only do these make a nutritious snack, they can also be a totally tasty dessert (and a lot easier than making homemade caramel apples!) Use any leftover apples in our popular apple pie, apple coffee cake, or these caramel-filled apple crumble bars. Apple Nachos This post is more of an area of inspiration for creating your own apple nachos recipe — I’m sharing lots of ideas for how you can make your own including my favorite recipes — apple nachos healthy-inspired and caramel apple nachos What Apples To Use Use your favorite apples– green or red. For nutritious apple nachos, we love using crisp and sweet apples as the base, so Honeycrisp or Fuji typically get used the most. If we’re making dessert apple nachos, Granny Smith are our favorite. Since Granny Smith apples are tart they contrast nicely with sweeter, dessert toppings. Good Toppings For Apples Nutritious toppings Nut butters: a drizzle of roasted & salted peanut butter, almond butter, cashew butter, etc. We especially love these RX maple nut butter packs (not sponsored!). A handful (or two) of granola: granola adds a fun contrasting & crunchy texture. A handful (or two) of nuts: Try sliced or slivered almonds, chopped pecans, chopped walnuts, chopped pistachios, chopped cashews, peanuts, etc. Chia seeds: These small, unassuming seeds are packed with good nutrients, are rich in antioxidants, and provide fiber, iron, and calcium. They add a nice textural topping. Dried fruits: Raisins, dried cranberries, currants, dried cherries, chopped dates, etc. are all great on top of these apple nachos. Coconut: Toasted, unsweetened coconut adds a nice texture and flavor. Sweetener: A drizzle of honey, maple syrup, or agave nectar adds more sweetness Spices: a sprinkle of ground cinnamon, pumpkin pie spice, or apple spice adds a subtle complexity to the nachos Dessert toppings Caramel sauce: this homemade caramel sauce is very easy to make (no candy thermometer needed). Chocolate chips: coarsely chopped chocolate bar or miniature chocolate chips. Use a couple different chips for a fun flavor (i.e. milk & white chocolate, dark & white chocolate, etc.) Sprinkles: here’s a breakdown of different types of sprinkles, but we like jimmies best since they are the best to eat without being baked. Nonpareils will be too crunchy and may hurt your teeth. M&M® Minis baking bits: the baking bits are cheaper and easier to find as opposed to small tubes of miniature M&Ms. They’re usually found with other baking chips in the baking aisle of the store. Milk Chocolate English Toffee® bits: These are also usually found with other baking chips in the baking aisle of the store. Candy: chop up some candy bars (like Snickers®, Reese’s®, Butterfingers®, etc.) or top with M&Ms® or Reese’s® Pieces How To Make Apple Nachos Prep the apples: we recommend making apple nachos right before you’ll be eating them! Wash and dry the apples and then cut into thin slices, about 1/4th up to 1/2 an inch thick. Layer the apples on a plate: circle slices around like you see in the photos. Not only does it look beautiful, it ensures you’ll have a little bit of everything on each apple slice without a huge mess in trying to eat them! Although, be warned, these do make a mess (doesn’t all the best food? :)). Top: warm up the nut butter or caramel sauce and drizzle over the apples. Add your favorite toppings and enjoy promptly! Apple Nachos FAQs1What can I pair with apples?Beyond nachos, if you have some leftover apples and want to make a quick snack, here are some great pairings: Apples and cheese Apples dipped in almond or peanut butter Combine Greek yogurt with some honey and cinnamon to dip apples in Add apples to salad greens with some candied walnuts or candied pecans and this balsamic vinaigrette 2How do you keep an apple from turning brown?Create a water bath for the apple slices with a ratio of 1 cup cool water with 1 tablespoon lemon juice. Soak apple slices for 3-5 minutes, then drain and rinse them. Throughly dry and enjoy apples that don’t brown for several hours. 3Which apples are best with peanut butter?Our favorites with peanut butter are gala, fuji, honey-crisp, or pink lady. 4How do you keep caramel from sliding off apples?Make sure the apples are dry! If the slices are overly wet, the caramel will just slide off. Additionally, if the caramel sauce is too warm, it will also slide off. 5How long will apple nachos last?We like making apple nachos right before eating — this is when they’re best. Yes, there are some ways to keep the apples from browning, but they’re definitely the most crisp and tasty right after being cut. More nutritious snack recipes: Banana Bites two different ways! Monster Energy Balls with miniature M&Ms Healthy Chocolate-Covered Caramels using dates Applesauce Cake with loads of nutritious ingredient swaps Healthy Banana Muffins without refined sugar FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Apple Nachos 5 from 2 votes - Review this recipe Apple Nachos are quick and easy to make with basically limitless ways to make 'em! Not only do these make a nutritious snack, they can also be a totally tasty dessert (and a lot easier than making homemade caramel apples!) SAVE TO RECIPE BOX Print Recipe Apple Nachos 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Apple Nachos are quick and easy to make with basically limitless ways to make 'em! Not only do these make a nutritious snack, they can also be a totally tasty dessert (and a lot easier than making homemade caramel apples!) Course Breakfast, Dessert, Side Dish, Snack Cuisine American, Vegan, Vegetarian Keyword apple nachos Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 2 servings Chelsea Lords Calories 248kcal Author Chelsea Lords IngredientsNutritious Apple Nachos▢ 2 large cold Honeycrisp or Fuji apples, Note 1▢ 1/4 cup nut butter of choice (peanut butter, almond butter, cashew butter, etc.)▢ 1/4 cup mini chocolate chips Note 2▢ 2 tablespoons pepitas▢ 2 tablespoons dried sweetened cranberries▢ Optional: drizzle of honey or maple syrup for sweeter nachos▢ Other ideas: melted dark chocolate drizzle, toasted coconut, chia seeds, granola, chopped roasted & lightly salted nuts, etc.Caramel Apple Nachos▢ 2 large cold Granny Smith apples Note 1▢ 1/4 cup caramel sauce Note 3▢ 1/4 cup Milk Chocolate English Toffee® bits▢ 2 tablespoons miniature chocolate chipsUS - Metric USMetric InstructionsAPPLES: Prep apples (Note 1) and lay apple slices in a single layer around the outside of your plate. Layer more on top in a circular motion towards the inside of the plate.NUT BUTTER OR CARAMEL: Place nut butter or caramel in a small heat proof bowl and heat until just warm (not hot), about 10-15 seconds in the microwave. Transfer to a small plastic bag and cut off the tip. Pipe generously over the apple slices.TOP NACHOS: Top with desired toppings of choice adding as much or as little as you'd like. That's it, dig in! These are best enjoyed right after being made! Video Recipe NotesNote 1: Apples: Before making, store apples in the fridge -- these are best with cold apples! Wash, dry, and thinly slice (1/4th-1/2-inch thick) the apples. The choice of apples is up to your personal preference, but I like the tartness of Granny Smiths when making dessert nachos. They help moderate the sweetness of the toppings. For more nutritious apple nachos, we like using Honeycrisp or Fuji. But there are plenty of other great choices, and it would be pretty to alternate red and green apple slices! Apples: Make Ahead: We recommend eating this apple nachos right after making them (that's when they taste best!), but if they are going to sit out for a little, we recommend the following: Create a water bath for the apple slices with a ratio of 1 cup cool water with 1 tablespoon lemon juice. Soak apple slices for 3-5 minutes, then drain and rinse them. Throughly dry and enjoy apples that don't brown for several hours. Note 2: Toppings: The recipe calls for 2 tablespoons up to a 1/4 cup of the various toppings, but feel free to modify as you like -- these are your nachos just add what you want and how much of what you want. (Really, a small handful is what I use, but that's hard to quantify when calculating nutritional information!) Note 3: Caramel Sauce: You can use a store-bought one or our preference is homemade. This homemade caramel sauce is so easy to make (no candy thermometer needed) and ridiculously tasty! Nutrition FactsCalories: 248kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 285mg | Fiber: 5g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 6mg | Calcium: 80mg | 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.
Tuna Macaroni Salad by Chelsea Lords This is our absolute favorite creamy Tuna Macaroni Salad! It’s made with tender elbow macaroni noodles, olive-oil packed tuna, lots of veggies, and a creamy dressing with a “secret ingredient” that adds so much flavor to this salad! Try some of our other popular tuna recipes next like this “Sushi” Tuna Stack, Mediterranean Tuna Salad, or a Tuna Salad Wrap. Tuna Macaroni Salad This salad ranks as one of my favorite creamy pasta salads. I’ve taken my mom’s “famous” macaroni tuna salad and tweaked it over the years so that it’s just how we love it. I couldn’t be more excited about the results! It’s creamy, richly flavored, and has loads of texture. We are completely convinced this is the best of the best as far as tuna macaroni salads go! Pickles, peas, carrots, red onion, celery, sweet peppers, tuna, and tender macaroni get tossed together in a deeply flavored dressing that doesn’t just taste like straight mayo. A few “secret” ingredients set this salad apart, and I’ll describe those in detail below. Tuna Macaroni Salad “Secret” Ingredients Caesar Salad Dressing Caesar salad dressing is the ingredient for the absolute best Tuna Macaroni Salad. I know, it’s a little unique, but it’s a game changer! It complements the tuna so nicely and keeps the salad from only tasting like plain mayo (like so many tuna mac salads you’ve probably had in the past!). The Caesar salad dressing adds a lot of seasonings and flavor to the dressing, so you don’t need to add too many other ingredients. It’s a convenient shortcut for loads of flavor. That said, the type of Caesar salad dressing you use really matters. I’ve tried this salad with all types of store-bought Caesar dressings and it can end up lackluster and bland. My personal favorite is Marzetti’s® Simply Dressed Ceasar dressing (typically in the refrigerated produce section of the grocery store). This particular dressing also won a taste tester’s favorites competition. Here’s an article to browse their other top favorites if you can’t find this particular brand. If you prefer a homemade dressing on this Tuna Macaroni Salad, try the Ceasar dressing on this Caesar Salad Pizza. It’s a little more work because you’ll essentially have to make two dressings, but it’s so delicious! Olive Oil-Packed Tuna And next, the tuna. I recommend using canned tuna packed in olive oil for the best flavor. My personal favorite is Genova’s® albacore tuna. Tuna packed in olive oil is richer and has a fresher flavor– which makes a big difference in this Tuna Macaroni Salad. Bread and Butter Pickles Not just any type of pickles, but using bread and butter pickles is the final “secret” to this Tuna Macaroni Salad. This particular variety of pickles has the best balance between sweet and tangy. They’re also very crisp! STORAGE It’s best enjoyed the day it’s made. For storage up to 3-5 days, store all the components separately. Tuna Macaroni Salad Tips Swap out veggies. You can change out pretty much any of the veggies in this salad, based on your preferences. If you aren’t a fan of one of the veggies in this salad, simply substitute more of another veggie in its place. Salt the pasta water. This tuna macaroni salad is a cold salad and that means the flavors tend to get muted. Be sure to generously salt the pasta since salting is the only chance you have to season the actual pasta. Don’t be afraid to add more salt to the finished Macaroni Tuna Salad if it needs it. Read about how to properly salt your pasta water here. As a general rule of thumb, I add 1 teaspoon salt to 4 cups of water. Boil the frozen peas. Add the frozen peas to the boiling pasta during the last minute of cooking. This keeps them nice and crisp while quickly thawing them out. Tuna Macaroni Salad FAQs1What can you mix with tuna, other than mayo?In this salad, we use a combination of mayo and Caesar salad dressing which keeps the salad from tasting like straight mayo. If you’re opposed to combining tuna and mayo, you’ve got to try this mayo-less Mediterranean Tuna Salad — it’s one of our favorites! 2How do I keep macaroni from absorbing too much of the mayonnaise?Pasta will continue to absorb liquid, so the best way to avoid this is to either enjoy the salad soon after being made or by adding the dressing gradually, adding more to moisten as needed. Chilling the salad in an airtight container in the fridge also slows down the absorption of the mayo. Chilled in an airtight container, moisture can’t evaporate the same. 3How do you keep tuna salad from drying out?Keep the salad in an air-tight container in the fridge as much as possible. If needed, add a few additional tablespoons of leftover Caesar salad dressing or even a splash of milk to keep things nice and creamy. More Delicious Salad Recipes Broccoli Grape Pasta Salad with a creamy lemon dressing Italian Pasta Salad with an Italian-inspired vinaigrette Potato Salad with Yukon gold potatoes and lots of veggies Raspberry Fluff four-ingredient dessert “salad” Mango Salad with a creamy cinnamon-yogurt dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tuna Macaroni Salad 5 from 3 votes - Review this recipe This is our absolute favorite creamy Tuna Macaroni Salad made with tender elbow macaroni, olive-oil packed tuna, lots of veggies, and a creamy dressing with a "secret ingredient" that will blow you away with the flavor it adds to this salad! SAVE TO RECIPE BOX Print Recipe Tuna Macaroni Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This is our absolute favorite creamy Tuna Macaroni Salad made with tender elbow macaroni, olive-oil packed tuna, lots of veggies, and a creamy dressing with a "secret ingredient" that will blow you away with the flavor it adds to this salad! Course Appetizer, lunch, Salad, Side Dish Cuisine American Keyword tuna macaroni salad Prep Time 30 minutes minutes Cook Time 10 minutes minutes Total Time 40 minutes minutes Servings 8 Chelsea Lords Calories 424kcal Author Chelsea Lords Cost $6.32 Ingredients▢ 1 and 3/4 cups (23g) uncooked elbow macaroni (3 and 1/2 cups cooked)▢ 1 cup (129g) frozen peas▢ 2 cans (5 oz.; 142g EACH) tuna (preferably in olive oil)▢ 1/3 cup (63g) prepared Ceasar salad dressing Note 1▢ 3/4 cup (135g) regular mayonnaise▢ 3/4 cup (151g) sour cream (I use fat-free)▢ Fine sea salt and pepper▢ 1/2 teaspoon garlic powder▢ 1/2 cup (93g) bread and butter pickles▢ 1/2 cup (67g) (1/2 of a pepper) red bell pepper▢ 1/2 cup (65g) (2 stalks) celery▢ 1 cup (77g) matchstick carrots▢ 1/2 cup (72g) diced sweet onion (or red onion) Note 2 InstructionsPASTA: Prepare the macaroni according to package directions. (Don't cook all the pasta; only use 1 and 3/4 cups.) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water.), or the whole salad will taste under-seasoned. Add frozen peas in with the pasta for the last minute of boiling. Drain pasta and peas, rinse under cold water, let cool, and allow to dry. DRESSING: Meanwhile, in a medium-sized bowl, combine all the dressing ingredients: the Caesar salad dressing, mayo, sour cream, salt and pepper to taste, (I add 1/2 teaspoon salt, 1/4 teaspoon pepper.) and garlic powder.VEGGIE PREP: prepare veggies (measure all AFTER dicing): dice the bread and butter pickles, bell pepper, celery, carrots (or use matchstick carrots), dice the onion.ASSEMBLY: Add pasta and peas to a large bowl. Top with all the salad veggie toppings and the thoroughly drained tuna. Add dressing and gently mix everything to combine. Stir until ingredients are well coated in the dressing and then taste and season again. I usually add another 1/4 teaspoon fine sea salt here, but depends on how salty the Cesar salad dressing is.SERVE: Store in the fridge until serving (best served when the salad has been chilled about 20-30 minutes). Re-mix after chilling and enjoy. Salad best used within 2-4 hours of being made. Recipe NotesNote 1: My personal favorite Caesar dressing is Marzetti's Simply Dressed Ceasar dressing (typically in the refrigerated produce section of the grocery store). Note 2: Use a shallot for less-intense onion flavor or soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before using in this salad. Nutrition FactsServing: 1serving | Calories: 424kcal | Carbohydrates: 27.9g | Protein: 16.4g | Fat: 28g | Cholesterol: 38.1mg | Sodium: 406mg | Fiber: 3.6g | Sugar: 6.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Pot Pie Soup by Chelsea Lords This savory, thick and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie — succulent shredded chicken, tender assorted veggies, and a flaky puff-pastry topping. Pair this creamy soup with a crisp, crunchy side like this Brussels sprout salad or Caesar Salad. Chicken Pot Pie Soup This soup, as comforting as the classic dish, is thick, creamy, and hearty. It’s filled with shredded chicken, celery, carrots, onion, garlic, peas, corn, and flavorful seasonings. The puff pastry takes this chicken pot pie soup over the top — it adds a great contrasting texture and a buttery, delicious flavor. We love dipping the puff pastry squares into the soup. Ingredients Butter & Olive Oil: Sauté onions, celery, and carrots. Onion, Celery, Carrots, Garlic: Flavor base and texture. Potatoes: Add heartiness. Thyme, Parsley, Celery Seed, Salt, Pepper, Bay Leaves: Enhance flavor. Chicken Bouillon: Boosts chicken flavor. Chicken Stock/Broth: Soup base. Butter & Flour (Roux): Thickens soup. Milk & Heavy Cream: Adds creaminess to the chicken pot pie soup. Rotisserie Chicken: Main protein. Peas & Corn: Sweetness and texture. Cheddar Cheese: Creamy, cheesy flavor. Puff Pastry & Egg (Topping): Buttery, flaky contrast. Italian Parsley: Fresh garnish. QUICK TIPIf you’d rather only use part of the puff pastry squares for this soup, save the leftovers to make toaster strudels or apple turnovers! How To Make Chicken Pot Pie Soup Sauté Veggies: Cook onion, carrot, celery, garlic, and potatoes until tender. Cream Mixture: Simultaneously, make a mixture of butter, flour, milk, and cream. Combine & Finish: Mix the veggies with the cream mixture, then add chicken, corn, peas, and cheese. Serve with fresh herbs and baked puff pastry. Time-Saving Tips Mirepoix: Buy pre-chopped or frozen mirepoix (onion, celery, carrot) for quick prep; aim for 3 cups. Garlic: Use a garlic press or pre-minced garlic in this chicken pot pie soup. Milk: Use room-temperature milk for faster heating. Rotisserie Chicken: Opt for pre-shredded rotisserie chicken; use leftovers in other recipes. Use any leftover rotisserie chicken in other quick and easy recipes like this BBQ Chicken Sandwich Recipe or these Chicken Shawarma Wraps. STORAGE Chicken Pot Pie Soup Storage Freezing Not Recommended: Dairy causes graininess and separation when thawed. Reheating Leftovers: Gently reheat in a pot, stirring often, without boiling. Puff Pastries: Store separately in an airtight container at room temperature; they may soften over time. More Comforting Soup Recipes Creamy Vegetable Soup Potato Soup Zuppa Toscana Soup Ham and Potato Soup Creamy Chicken Noodle Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Pot Pie Soup 5 from 2 votes - Review this recipe This savory, thick, and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie -- succulent shredded chicken, tender assorted veggies, and a flaky puff pastry topping. SAVE TO RECIPE BOX Print Recipe Chicken Pot Pie Soup 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This savory, thick, and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie -- succulent shredded chicken, tender assorted veggies, and a flaky puff pastry topping. Course Dinner, Main Course, Soup Cuisine American Keyword chicken pot pie soup Prep Time 35 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 1344kcal Author Chelsea Lords Cost $7.13 IngredientsChicken Pot Pie Soup▢ 1 tablespoon EACH: unsalted butter & olive oil▢ 1 cup each: diced onion, celery, & carrots (1 onion, 3 stalks celery, 3 carrots)▢ 2 teaspoons minced garlic (3 cloves)▢ 2 cups diced Yukon gold potatoes (11 oz)▢ 1 teaspoon EACH: dried thyme & dried parsley▢ 1/4 teaspoon celery seed, optional▢ 2 teaspoons chicken bouillon powder▢ 2 bay leaves▢ Fine sea salt & pepper▢ 3 cups chicken stock/broth▢ 1/3 cup EACH: unsalted butter & white flour▢ 2 cups whole milk▢ 1/2 cup heavy cream▢ 2 and 1/2 cups shredded/chopped rotisserie chicken▢ 1 cup EACH: frozen peas & frozen corn▢ 2 cups freshly grated sharp Cheddar cheeseOptional Toppings▢ 3 tablespoons minced Italian parsley▢ 1 package puff pastry, plus 1 large egg (Note 1)US - Metric USMetric InstructionsPUFF PASTRY TOPPERS: Follow package directions to thaw the puff pastry and to preheat the oven. Cut puff pastry into squares (I cut each puff pastry sheet 3 times vertically and 3 times horizontally to get 9 squares). Place pastry squares on a lined sheet pan. In a small bowl add the egg and whisk until smooth with a fork. Brush each puff pastry square with egg wash. Bake as directed on the package (we baked 400 degrees F for 12-14 minutes).VEGGIE PREP: Wash the potatoes and peel if desired (we leave peels on) and cut into small cubes (1/2 inch in size). Finely dice the onion, celery and carrot. Mince the garlic.VEGGIES: Add 1 tablespoon butter and 1 tablespoon oil to a large pot over medium heat. Add in the onion, celery, and carrot to the pot and sauté, stirring frequently, over medium heat, about 8-10 minutes. Add the garlic in the last 30 seconds. SEASONINGS AND POTATOES: Add in the thyme, parsley, celery seed, chicken bouillon and salt and pepper to taste (I add 1/4 teaspoon of each). Toss to coat and cook for 1 minute. Add in the diced potatoes and toss to coat, cooking for one more minute.SIMMER: Cover everything with chicken stock. Heat to boiling and then reduce the heat to medium-low and simmer for about 10-15 minutes or until potatoes are fork tender.CREAM MIXTURE: Meanwhile, in another pot, melt the butter over medium heat. Gradually add in the flour and whisk until smooth. Cook for one minute over medium heat. Gradually, while whisking constantly, add in 2 cups of milk and whisk until thickened. Again, gradually, while whisking constantly, add in the remaining 1/2 cup heavy cream and stir until thickened. Season cream mixture to taste with salt and pepper (I add another 1/4 teaspoon of each, but add to your preference!)FINISH THE SOUP: Carefully pour the cream mixture into the vegetable and broth. Stir until thickened, about 5 minutes. Reduce the heat to low and stir in the shredded chicken, frozen peas, and frozen corn to heat through, 1-2 minutes. Reduce the heat to low and stir in the cheese to melt. Remove from heat, taste and adjust seasonings, stir through the freshly chopped parsley, and serve bowls with puff pastry toppers. Enjoy! Video Recipe NotesNote 1: The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. I like Pepperidge Farm puff pastry dough sheets. That exact package comes with 2 sheets of puff pastry so if you bake them all up you'll end up with 18 total puff pastry toppers. Nutrition FactsServing: 1serving | Calories: 1344kcal | Carbohydrates: 79g | Protein: 60g | Fat: 88g | Saturated Fat: 41g | Cholesterol: 256mg | Sodium: 1436mg | Potassium: 1102mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5193IU | Vitamin C: 29mg | Calcium: 730mg | 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.