Thai Quinoa Salad by Chelsea Lords This Thai Quinoa Salad combines crunchy veggies, sweet mango, fresh herbs, and greens, all tossed in a quick, blender-made peanut dressing. Thai Quinoa Salad It’s been a while since my last quinoa salad post. My previous ones, like the standard quinoa salad with lemon vinaigrette, the popular sweet potato quinoa salad, and the Southwest Quinoa Salad with cilantro-lime dressing, have been hits. While there are more variations in my salad archives, this is my first Thai-inspired quinoa salad. It tops my favorites with its crunchy, sweet, and savory mix, packed with nutritious ingredients without compromising on flavor. Ingredients In Thai Quinoa Salad Quinoa: Provides a nutritious, gluten-free grain base, adding texture and protein. Kale and Cabbage: Offer crunch and nutrients as leafy greens to your thai quinoa salad. Edamame: Adds a tender texture and plant-based protein. (Add Grilled Chicken for additional protein) Red Pepper, Carrots, Mango: These vegetables and fruit contribute sweetness, crunch, and a variety of vitamins. Cilantro, Green Onions, Cashews: Enhance the salad with fresh, herby flavors and a nutty crunch. Dressing Ingredients (Peanut Butter, Honey, Olive Oil, Hot Water, Garlic, Rice Vinegar, Soy Sauce, Salt, Pepper): Combine to create a creamy, savory-sweet dressing that ties all the salad components together. QUICK TIPTo quickly cool quinoa, spread it on a sheet pan in an even layer and chill in the fridge or freezer for 10-15 minutes. Alternatively, use precooked quinoa from the fridge. How To Make Thai Quinoa Salad Cook Quinoa: Rinse, boil with salted water, simmer for 10-15 minutes, then cool. Prepare Edamame: Boil in salted water for 2-3 minutes, drain. Chop Veggies & Fruit: Kale, red pepper, mango, cilantro, cashews, green onions, and cabbage or coleslaw mix. Make Dressing: Blend peanut butter, honey, olive oil, garlic, rice vinegar, soy sauce, salt, and pepper. Assemble: Combine quinoa, edamame, veggies, fruit, and nuts in a bowl. Toss with dressing. Serve: Enjoy immediately, store leftovers separately. STORAGE Separate Components: Store the dressing and thai quinoa salad separately to prevent sogginess. Refrigerate: Place salad and dressing in airtight containers in the fridge. Consume Quickly: Best eaten within 1-2 days for optimal freshness and texture. More Recipes With Quinoa Chicken Quinoa Bowl Quinoa Fried Rice Quinoa Chili Citrus Quinoa Salad Crockpot Mexican Quinoa Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Thai Quinoa Salad 5 from 5 votes - Review this recipe This crunchy, flavor-packed Thai Quinoa Salad is loaded with good-for-you ingredients: crisp veggies, sweet mango, fresh herbs, and a medley of greens. This simple salad is tossed with a peanut dressing that takes minutes to whip together in the blender. SAVE TO RECIPE BOX Print Recipe Thai Quinoa Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This crunchy, flavor-packed Thai Quinoa Salad is loaded with good-for-you ingredients: crisp veggies, sweet mango, fresh herbs, and a medley of greens. This simple salad is tossed with a peanut dressing that takes minutes to whip together in the blender. Course Dinner, lunch, Main Course, Salad, Vegetarian Cuisine Healthy Keyword Thai Quinoa Salad Prep Time 35 minutes minutes Cook Time 15 minutes minutes Total Time 50 minutes minutes Servings 4 servings Chelsea Lords Calories 707kcal Author Chelsea Lords Cost $7.81 IngredientsSalad▢ 1/2 cup uncooked white quinoa▢ 2 cups kale▢ 1 cup edamame (See Note 1)▢ 2 cups coleslaw mix (or shredded cabbage)▢ 1 red pepper coarsely chopped▢ 1 cup matchstick (or shredded) carrots▢ 1 cup coarsely chopped mango (~1 large or 2 small mangos; See Note 2)▢ 1/2 cup coarsely chopped cilantro (~1/2 bunch)▢ 1/4 cup thinly sliced green onions (~3-4 onions)▢ 1/2 cup cashews coarsely chopped roasted and lightly saltedDressing▢ 1/4 cup creamy peanut butter▢ 3 tablespoons honey▢ 2 tablespoons olive oil▢ 2 tablespoons hot water▢ 1 clove garlic coarsely chopped▢ 1 and 1/2 tablespoons EACH: rice vinegar and low sodium soy sauce▢ Fine sea salt and freshly cracked pepperUS - Metric USMetric InstructionsQUINOA: Prepare the quinoa by rinsing it under cold water in a fine mesh sieve to remove the bitter saponin coating. Combine the quinoa and 1 cup water in a small pot over high heat. Bring to a boil, add in 1/2 teaspoon fine sea salt (or to taste), reduce the heat to low, and cover the pot. Simmer for 10-15 minutes or until the liquid is absorbed. Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes. Fluff with a fork and place in the fridge or freezer to cool to room temperature.EDAMAME: Meanwhile, bring a pot with 6 cups of water to a boil, then add in 1 tablespoon fine sea salt, and the 1 cup of frozen and shelled edamame. Cook for 2-3 minutes or until edamame is tender. Drain thoroughly.KALE: Remove the thick stems and then very thinly slice (ribbon) the kale. The smaller the shreds of kale, the better! Once it's all chopped, put it in a colander (or the base of a salad spinner) and give it a quick rinse. Rub and massage the kale for about a minute and then give it another quick rinse. Allow the kale to dry completely before using in the salad or spin in the salad spinner to dry it quickly.VEGGIE/FRUIT PREP: Thinly slice the cabbage or measure out 2 cups of coleslaw mix. Coarsely chop the red pepper, mango, cilantro (and then loosely measure to get 1/2 cup) and the cashews. Thinly slice the green onions. DRESSING: Place 1/4 cup creamy peanut butter, 3 tablespoons honey, 2 tablespoons olive oil, 2 tablespoons hot water, coarsely chopped garlic clove, 1 and 1/2 tablespoons rice vinegar, 1 and 1/2 tablespoons low sodium soy sauce, 1/8 teaspoon pepper, and 1/4 teaspoon salt in a small blender jar. Process until smooth and refrigerate while preparing everything else.SALAD ASSEMBLY: Combine the cooked and completely cooled quinoa, shredded kale, coleslaw/cabbage, red pepper, carrots, mango, cilantro, green onions, and cashews in a large bowl. Drizzle with dressing (to desired preference; we use all the dressing, but you may prefer less; see instruction #7). Toss to combine and enjoy!STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Video Recipe NotesNote 1: Edamame is sold fresh or frozen in the store, but I typically use these frozen shelled soybeans since it’s hard for me to find fresh in my area. Note 2: We love honey mangoes (also known as Ataulfo or yellow mangoes) in this salad. They're sweeter and creamier than regular mangoes and don’t have the typical fibers throughout. To tell if your mangoes are ripe, gently squeeze the fruit. If ripe, it will give slightly. Wait until your mango is at peak ripeness to make this Thai Quinoa Salad, for the best flavor and texture. Here’s a quick and helpful visual guide on how to cut a mango! Nutrition FactsServing: 1serving | Calories: 707kcal | Carbohydrates: 85g | Protein: 28g | Fat: 34g | Saturated Fat: 6g | Sodium: 197mg | Potassium: 1935mg | Fiber: 13g | Sugar: 34g | Vitamin A: 24590IU | Vitamin C: 276mg | Calcium: 325mg | Iron: 8mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Cornmeal Cookies by Chelsea Lords Soft, chewy, and sweet Cornmeal Cookies with honey! These cookies have gorgeous crisp edges and are studded with white chocolate chips. Cornmeal Cookies Love honey-drenched cornbread and tender cornbread muffins? Us too! So we channeled those delicious flavors into these show-stopping and mega-tasty cornmeal cookies. Cornbread is one of my favorite side dishes ever. I whip it up every time we make this crockpot chili or this creamy chicken chili. So, I had the thought to add cornmeal to my favorite treat: cookies! Ingredients Unsalted Butter: Adds moisture and richness to cornmeal cookies. Brown & White Sugar: Sweetens, with brown sugar adding moisture and white sugar ensuring crisp edges. Honey: Boosts sweetness with a distinct flavor. Egg: Binds ingredients and adds structure. Vanilla Extract: Enhances overall flavor. Cornstarch, Baking Soda, Baking Powder: Soften flour, tenderize cookies, and help them rise. Flour: Forms the cookie structure. Cornmeal: Adds crunch and cornbread flavor. White Chocolate Chips: Provide creamy sweetness. How To Make Cornmeal Cookies Melt and Cool Butter. Mix: Combine butter, sugars, honey, egg, and vanilla. Add Dry Ingredients: Incorporate cornstarch, leaveners, salt, cornmeal, flour, and chocolate chips. Chill Dough: 1 hour. Shape and Re-chill: Form 2-tablespoon balls, chill for 20-30 minutes. Bake: At 325°F for 8-12 minutes. Cool: Press edges, add chips, let stand 5 minutes. STORAGE Freezing Baked Cornmeal Cookies: Cool, freeze on a sheet, then store in bags with parchment layers for up to 3 months. Note: slight texture loss. Freezing Dough Balls: Freeze on a pan, then store in an airtight container for up to 3 months. Baking from Frozen: Bake dough balls directly from the freezer, adding 1-3 minutes to the cooking time. More Cookie Recipes Cinnamon Roll Cookies Soft Sugar Cookies DoubleTree® Cookies Peanut Butter Cookie Dough Shortbread Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cornmeal Cookies 5 from 4 votes - Review this recipe Soft, chewy, and sweet Cornmeal Cookies with honey! These cookies have gorgeous crisp edges and are studded with white chocolate chips. SAVE TO RECIPE BOX Print Recipe Cornmeal Cookies 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft, chewy, and sweet Cornmeal Cookies with honey! These cookies have gorgeous crisp edges and are studded with white chocolate chips. Course Dessert, Snack Cuisine American, Italian Keyword cornmeal cookies Prep Time 25 minutes minutes Cook Time 10 minutes minutes Chilling Time 1 hour hour 20 minutes minutes Total Time 1 hour hour 55 minutes minutes Servings 16 cookies Chelsea Lords Calories 323kcal Author Chelsea Lords Ingredients▢ 8 tablespoons unsalted butter▢ 1/2 cup light brown sugar▢ 1/2 cup white sugar▢ 2 tablespoons honey▢ 1 large egg▢ 1/2 teaspoon pure vanilla extract▢ 1 teaspoon cornstarch▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon baking powder▢ 3/4 teaspoon fine sea salt▢ 1 and 3/4 cup white all-purpose flour (See Note 1)▢ 1/2 cup cornmeal (we use Alber's Yellow Corn Meal)▢ 1 cup white chocolate chipsUS - Metric USMetric InstructionsMELT BUTTER: Melt the butter in a very large, microwave-safe bowl. Once melted, set aside to cool at room temperature for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy. WET INGREDIENTS: Once butter is cooled to room temperature, add in the light brown sugar, white sugar, and honey. Stir until smooth. Add in the egg and vanilla extract. Stir until smooth.DRY: Add in the cornstarch, baking soda, baking powder, salt, and cornmeal. Again, stir until smooth. Add in the correctly measured (See Note 1) flour and mix until JUST combined. Don't overmix. Gently stir in white chocolate chipsCHILL: Cover the bowl tightly and chill for 1 hour.ROLL COOKIE DOUGH BALLS: Linea sheet pan with a Silpat liner or parchment paper and set aside. Roll balls of dough (exactly 2 tablespoons (45g) in size) into tall (not wide) cylindrical balls (see picture in post for shape and size of cookie dough balls). Place the rolled cookie dough balls back in the fridge for 20-30 minutes; they should be very cold going into the oven.BAKE: Preheat the oven to 325 degrees F. Place 6 cookie balls on a Silpat or parchment paper-lined sheet pan to give the cookies plenty of room to spread (they spread a lot). Bake for 8-12 minutes, erring on the side of underbaking; this keeps them soft and chewy (We like ours right at 10 minutes). Remember, the cookies will "bake" a little more out of the oven, so take them out as soon as the edges start to lightly brown and the top no longer looks glossy.DECORATE: Remove from the oven and, working quickly, immediately press the edges of each cookie slightly inwards with the back of a spoon. If desired, press a few extra white chocolate chips into the tops of each cookie. Allow cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack. Cookies are best enjoyed within 1-2 days. FREEZING: I don't recommend freezing baked cookies as they lose texture, but I do recommend freezing the cookie dough balls. Drop the cornmeal cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months. Bake straight from the freezer, adding 1-3 minutes on to the baking time. Video Recipe NotesNote 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. Nutrition FactsCalories: 323kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 178mg | Potassium: 108mg | Fiber: 1g | Sugar: 25g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 50mg | 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.
Pumpkin Pie Recipe by Chelsea Lords This is our all-time favorite Pumpkin Pie Recipe with a simple buttery crust. This pie has a few “secret” ingredients that truly take it to the next level! What Makes This Pumpkin Pie Recipe Unique There is no shortage of pumpkin recipes on this site, both sweet and savory (shout-out to our fave Pumpkin Soup and these tasty Pumpkin Bars). But somehow, over the past 8 years of sharing recipes, there has never been a stand-alone pumpkin pie. Sure, there is this No-Bake Pumpkin Cheesecake that everyone loves, but that’s a frozen treat. (Besides, it’s more the texture and flavor of Pumpkin Cheesecake than a pie.) Then there is this Pumpkin Pecan Pie (pumpkin pie made with condensed milk), but that’s a mash-up of pumpkin pie and pecan pie, so not quite a stand-alone pumpkin pie either. So, finally, after years of trying pumpkin pies that rated anywhere from un-memorable to completely unmemorable, I’m sharing what we consider the best pumpkin pie recipe ever. It has a few unique ingredients, but truly it’s just as easy as any pumpkin pie to make. Pumpkin Pie Filling Ingredients So what are those “secret” ingredients anyways? Mascarpone cheese. If you aren’t familiar with 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 a 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. Canned pumpkin. Good-quality canned pumpkin (like Libby’s®) contains cooked pumpkin and nothing else. We don’t want a water-down or spice-filled pumpkin pie mix for this recipe. Powdered sugar. Most pumpkin pie recipes use white, brown, or a combo of both sugars. The powdered sugar lends a wonderful sweetness and delivers the best silky, smooth texture. Heavy cream. Libby’s pumpkin pie recipe uses evaporated milk (which is phenomenal in this Baked Mac and Cheese), but in testing pie recipes, we preferred the richness and flavor from heavy cream instead. Pumpkin pie spice. By using a spice blend, we can greatly cut down on added spices. Or, make a big batch of homemade pumpkin pie spice yourself and use it in this and other recipes. QUICK TIP You may remember using mascarpone cheese in our favorite Baked Ziti recipe, these Salted Caramel Cookies, or this Honey and Banana Sandwich (sounds strange, but a complete favorite of mine!). These recipes all benefit from the richness and unique flavor. If you buy a container of mascarpone and have some left over, consider making one of these recipes to use it up! How To Make Pumpkin Pie Start with the crust. If you want a truly simple pumpkin pie recipe, grab a store-bought pie crust instead! Alternatively, check out our recipe for this Pie Crust, where you’ll find all the tips and tricks to perfecting a homemade pie crust. A lot of pumpkin pie recipes blind-bake the crust first. In testing, we didn’t find that necessary — this pie bakes long enough and the crust comes out great! Whip together the filling. This pumpkin pie filling from scratch is so easy to make — if you have a hand mixer or a stand mixer, it will whip together in mere minutes! Fill and bake. Pour the filling into the crust and then tap the pie 3-4 times on the counter. Why tap? This helps release any air bubbles! Bake the pie — see the “quick tip” box below for doneness cues to look for. Chill. The chilling is very important to the pie’s texture, so don’t try to rush it. Pumpkin Pie needs a good 4-6 hours to fully firm up before slicing! QUICK TIP You know a pumpkin pie is done baking by gently shaking the pie in the oven. If it’s done, it will have a slight jiggle or wobble in the center, but won’t be at all liquid-y. Making Pumpkin Pie Ahead Of Time Pumpkin Pie does great being made ahead of time. In fact, we like it even better the next day! Make sure to fully cool it at room temperature and then chill uncovered, for 4-6 hours. After that, cover the pie tightly and refrigerate it until ready to serve. Pumpkin Pie is best served chilled, straight from the fridge. Vanilla Ice Cream Or Whipped Cream? The age-long debate — which is better? The answer? Whatever you like best! We’re partial to maple whipped cream, and here’s how to make it: Add 1 cup heavy whipping cream to a stand mixer fitted with the whisk attachment. Whisk on high speed for 1-2 minutes or until starting to thicken. While whipping (at medium speed), gradually drizzle in 3-1/2 tablespoons pure maple syrup. Add a tiny pinch of salt and 1 teaspoon pure vanilla extract. Increase speed to high and continue to whisk until soft peaks form. Spoon on pumpkin pie slices and enjoy! Pumpkin Pie Recipe Notes Make a crustless Pumpkin Pie by following the recipe and just leaving out the crust! Generously grease the baking dish, pour in the filling, and bake! Note that glass baking dishes (without a crust) require a cooler oven and typically a longer baking time. Use the right pie tin. We’ve tested this recipe in both a 9- and a 9.5-inch deep-dish glass pie pan. Be sure to get a deep dish (1.75 to 2 inches) pie pan. If using a smaller pie dish, don’t add all the filling. Fill the crust only 3/4 full and reserve leftovers for Miniature Pumpkin Pies. With differences in pie pan sizing, bake time can vary quite a bit. Bake until the center has a slight jiggle, checking for doneness at 45, 50, 55 minutes, etc. until finished. Fresh pumpkin pie recipe. We prefer making a pumpkin pie recipe from canned pumpkin, but if you’d prefer to use fresh pumpkin instead, use a sugar or pie pumpkin (not mini pumpkins).Here’s how to make your own puree. Add 15 ounces or 425 grams for this recipe. Pumpkin Pie FAQs1What is pumpkin pie filling made of?Pumpkin pie filling contains spices, water, sweetener, and other ingredients so that it’s ready to be made into a pie. This recipe is tested with pure canned pumpkin — we don’t want to use the already prepared pumpkin pie filling, because then the pie would be overly sweet and too seasoned. When using canned pumpkin products, take care to note how they’re labeled. 100% pure pumpkin and pumpkin pie filling (also called pumpkin pie mix) are not the same things. 2Does Pumpkin Pie need to be refrigerated?Yes. Homemade Pumpkin Pies need to be stored in the fridge — they aren’t safe at room temperature (unlike some commercial bakery pumpkin pies are, because of preservatives included). After the pumpkin pie fully cools, wrap tightly in plastic wrap and store in the fridge for 2-4 days. 3Can you freeze Pumpkin Pie?Yes, you can! Here’s a phenomenal resource on how to properly package, freeze, and thaw your pie. 4What is in pumpkin pie spice?Pumpkin pie spice is a delicious combination of cinnamon, nutmeg, ginger, cloves, and allspice. Instead of using all these spices, we cut down on ingredients by just using the blend plus a little extra cinnamon. Pumpkin pie spice is pretty versatile. It’s not just for pie! 5What is the Pumpkin Pie bake time?This Pumpkin Pie recipe bakes for 15 minutes at 425 degrees F and then 40-50 minutes at 350 degrees F. The time may vary depending on the size of pan used and the fluctuations of individual ovens. More Fall-Time Treats Pumpkin Cinnamon Roll Cookies with a cream cheese frosting Apple Crumble with a thick and sweet streusel topping Pumpkin Bread with Streusel Topping and a simple glaze Pumpkin Cheesecake Ball a fun and unique dessert Apple Nachos with lots of ideas for topping the apples! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Pie 5 from 2 votes - Review this recipe This is our all-time favorite Pumpkin Pie Recipe with a simple butter crust. This recipe has a few "secret" ingredients that truly take it to the next level! SAVE TO RECIPE BOX Print Recipe Pumpkin Pie 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This is our all-time favorite Pumpkin Pie Recipe with a simple butter crust. This recipe has a few "secret" ingredients that truly take it to the next level! Course Dessert Cuisine American, Vegetarian Keyword pumpkin pie, pumpkin pie recipe Prep Time 25 minutes minutes Cook Time 1 hour hour 10 minutes minutes Chilling Time 4 hours hours Total Time 5 hours hours 35 minutes minutes Servings 12 slices Chelsea Lords Calories 333kcal Author Chelsea Lords Cost $8.93 Equipment9 or 9-1/2-inch by 1.75 or 2-inch deep-dish glass pie pan Ingredients▢ 1 pie crust (Homemade or store-bought) Note 1▢ 1 can (15 oz.) canned pumpkin puree Note 2▢ 1 package (8 oz.) mascarpone cheese Note 3▢ 3 large eggs▢ 2 teaspoons vanilla extract▢ 2 teaspoons each: ground cinnamon, pumpkin pie spice Note 4▢ 1/2 teaspoon fine sea salt▢ 3 cups powdered sugar▢ 1/2 cup heavy whipping cream▢ Optional: 1 tablespoon milk and 1 large egg▢ Optional (for serving): maple whipped cream (Note 4)US - Metric USMetric InstructionsCRUST: Prepare the crust if making homemade. If not, put the prepared crust in a pie pan and crimp edges (optional) or press down edges with the tines of a fork. Optional: Whisk together an egg and milk and brush over the edges of the pie crust. Place crust in the freezer while preparing the filling.OVEN: Preheat the oven to 425 degrees F. Position rack in the middle of the oven.FILLING: In a very large bowl, combine pumpkin puree and mascarpone cheese. Beat, on low speed, with a hand mixer (or in a stand mixer with whisk attachment) until combined. Add in the eggs, one at a time, beating to combine after each addition. Add in the vanilla, cinnamon, pumpkin pie spice, salt, and powdered sugar. Beat on low speed until smooth and combined. Finally, add in the heavy whipping cream and mix until smooth.BAKE: Transfer all of the filling into the prepared pie crust. If using a smaller pie pan, you may not use all of it -- the pan should be about 3/4 full. (You can save leftovers to make miniature pumpkin pies). In this pie tin, we use all the filling. Place pie on a baking sheet and bake for 15 minutes. Reduce the heat to 350 degrees F and bake for 45-55 minutes. The center should have a slight jiggle, but not be liquid. If the crust is browning too much, cover the edges with a pie crust shield or foil. Check for doneness at 45, 50, 55, etc. minutes until finished. A toothpick inserted into the middle should come out clean, but wet (if there is batter clinging to the toothpick, keep cooking).COOL: Remove from oven and let cool completely at room temperature; then transfer to the fridge (uncovered) and cool for 4-6 hours before cutting and serving. To get clean slices, run a very sharp knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat. Serve with vanilla ice cream or whipped cream (maple whipped cream is our favorite!). Recipe NotesNote 1: Homemade pie crust: Here's how to make a homemade pie crust: 1 and 1/3 cups (158g) all-purpose white flour 1/2 teaspoon fine sea salt 1 tablespoon powdered sugar 7 tablespoons (100g) unsalted butter, cubed and chilled 1 large egg yolk 2-3 tablespoons (28g) ice water Add flour, salt, and powdered sugar to a 10-14-cup food processor. Pulse twice. Add cubed and cold butter and pulse 10 times in 1-second increments or until butter is the size of frozen peas. Add in the egg yolk only (no whites!) and 2 tablespoons water. Pulse until dough comes together. Add the last tablespoon if needed. Pour the mixture out onto a clean surface. Without kneading at all, press the dough together into a round flat disc. Touch as little as possible! Wrap tightly in plastic wrap and chill for at least one hour, preferably 2-3 hours. When ready to use, roll out and position the crust over the pie pan. (Much more detailed instructions and step-by-step photos in this pie crust recipe.) Par-bake if using homemade if using store-bought pie crust, you don't need to par-bake. (To par-bake with a homemade crust: preheat oven to 400 degrees F. Prepare crust then place 2 large pieces of parchment paper on top of the pie crust to fully cover. Fill with dried beans or pie weights to weigh down the paper. Bake for 15 minutes then remove. Carefully pull off the paper and bake for 5 more minutes then remove from from oven and immediately pour in the pumpkin pie filling. Note 2: Pure canned pumpkin: Good-quality canned pumpkin (like Libby’s®) contains cooked pumpkin and nothing else. We don't want a water-down or spice-filled pumpkin for this recipe (don't use pumpkin pie filling). Note 3: Mascarpone cheese: If you aren’t familiar with 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 a 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. Note 4: Pumpkin pie spice: By using a spice blend, we can greatly cut down on added spices. Or, make a big batch of homemade pumpkin pie spice and use it in this and other recipes. Alternatively, use 2 teaspoon cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Note 4: Maple whipped cream: Add 1 cup heavy whipping cream to a stand mixer fitted with the whisk attachment. Whisk on high speed for 1-2 minutes or until starting to thicken. While whipping (at medium speed), gradually drizzle in 3-1/2 tablespoons pure maple syrup. Add a tiny pinch of salt and 1 teaspoon pure vanilla extract. Increase speed to high and continue to whisk until soft peaks form. Spoon on a pumpkin pie slice and enjoy! Nutrition FactsServing: 1serving | Calories: 333kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 189mg | Potassium: 113mg | Fiber: 1g | Sugar: 31g | Vitamin A: 5993IU | Vitamin C: 2mg | Calcium: 52mg | 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.
One Pot Quinoa Pilaf by Chelsea Lords Quinoa Pilaf, brimming with wholesome goodness, features protein-rich quinoa, chicken, and chickpeas, complemented by veggies and a zesty lemon-herb sauce. Quinoa Pilaf Low-carb recipes are consistently the most requested type of recipes and today I have a protein-packed, lower-carb, flavor-packed winning dish! Quinoa Pilaf has quickly become a personal favorite and luckily, it’s really easy to make. It uses only one pot and minimal prep, especially if you employ some of the short-cut ideas I’ll discuss below. Quinoa Pilaf contains protein in 3 forms — chicken, chickpeas, and quinoa. A lot of people are surprised to discover that quinoa is loaded with protein — in 1 cup there are 8 grams! But unlike a lot of plant-based proteins, quinoa is actually a complete protein; it contains all 9 essential amino acids that our bodies can’t make on their own. It’s certainly a powerhouse ingredient, but beyond that, it’s got a delicious earthy, almost nutty flavor and an unforgettable texture. It’s the perfect base for this pilaf! Quinoa Pilaf Tips The chicken stock makes a huge difference in this dish’s flavor. The better the stock, the better the pilaf will taste. My personal favorite is Swanson’s® chicken stock (not sponsored). Finely dice the carrot and onion. The more finely diced, the better they incorporate into the dish, and the better the end texture is. Let the quinoa stand after being cooked. While it may be tempting to rush the quinoa once it’s cooked, it does need time to stand and steam. This results in a better (fluffier) texture. QUICK TIP Make sure to get flat-leaf Italian parsley, as opposed to curly for this recipe. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish. Shortcut ideas Rotisserie chicken. For the fastest possible prep time, I recommend getting rotisserie chicken meat that has already been pulled from the bones and shredded. It’s usually found in the deli area of most grocery stores. Buy pre-chopped produce. To save on prep time, purchase pre-diced onion and/or pre-diced carrots from the produce section of your store. Alternatively, many stores have frozen diced onions or frozen diced carrots that can be used in this pilaf. You can also save time by using jarred minced garlic. Make the herb infusion ahead of time. If you’re going to be pressed on time, blend up the sauce that tops this pilaf up to a day in advance. Transfer the mixture to a Mason jar and refrigerate until ready to use. Be sure to shake or stir to re-combine everything before drizzling over the Quinoa Pilaf. Quinoa Pilaf Variation Ideas Make it vegetarian: Replace the chicken stock with vegetarian stock and omit the chicken. For an additional protein boost, stir in some frozen peas. Make it vegan: Use the same changes above and this is also vegan! Dairy–free: Quinoa Pilaf is naturally dairy-free. Change out the beans: If you aren’t a fan of chickpeas, feel free to leave them out. After the Quinoa Pilaf is cooked, you can stir in some (drained and rinsed) white/cannellini beans instead. Swap the herbs: For a fun flavor variation replace the Italian parsley with cilantro or fresh mint. Quinoa Pilaf FAQs1What is a pilaf?A pilaf is typically a rice dish that involves cooking the grain in stock or broth, adding spices and other ingredients such as vegetables or meat. For this recipe, we’re replacing the rice with quinoa for a lower-carb, higher-protein alternative. 2What can I add to quinoa for flavor? Cooking quinoa in chicken stock, as opposed to water, infuses it with incredible flavor. Seasonings: Curry powder, paprika, and cumin add so much flavor to the quinoa. Aromatics: The onion, garlic, and carrot add a lot of flavor to the quinoa. Salt: One of the biggest mistakes with making quinoa is not seasoning it. Just like pasta or rice, quinoa needs salt! 3What does quinoa taste like?Quinoa has a sweet, almost nutty flavor. It should never taste bitter, but if it does, it’s because quinoa has a bitter saponin coating that needs to be rinsed off before cooking. Either purchase pre-rinsed quinoa or rinse it in a fine-mesh sieve under cool water. 4What does Quinoa Pilaf go with?Because this quinoa is cooked in a seasoned broth, with chickpeas, a plethora of veggies, and chicken, it’s definitely hearty enough to be a meal by itself. It can also be a great side dish. If serving this pilaf as a side dish, I’d recommend leaving out the chicken and serving it with one of the following meals: Yellow Chicken Curry Curry Chicken Salad More ways to use quinoa Thai Quinoa Salad with a sweet peanut dressing Quinoa Chili with sweet potatoes Quinoa Fried Rice with veggies and soft-scrambled eggs Chicken Quinoa Bowl with a mango black bean salsa Crockpot Quinoa Tacos easiest prep recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Protein Packed Quinoa Pilaf 5 from 2 votes - Review this recipe Quinoa Pilaf, brimming with wholesome goodness, features protein-rich quinoa, chicken, and chickpeas, complemented by veggies and a zesty lemon-herb sauce. SAVE TO RECIPE BOX Print Recipe Protein Packed Quinoa Pilaf 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Quinoa Pilaf, brimming with wholesome goodness, features protein-rich quinoa, chicken, and chickpeas, complemented by veggies and a zesty lemon-herb sauce. Course Dinner, Main Course, Side Dish Cuisine American Keyword quinoa pilaf Prep Time 15 minutes minutes Cook Time 30 minutes minutes Total Time 45 minutes minutes Servings 4 servings (6-8 if this is served as a side) Chelsea Lords Calories 780kcal Author Chelsea Lords Cost $6.72 IngredientsQuinoa Pilaf▢ 2 tablespoons olive oil▢ 1 cup finely diced yellow onion (~1 medium onion)▢ 3/4 cup finely diced carrot (~2-3 medium carrots)▢ 1 and 1/2 teaspoons finely minced garlic (~2-3 cloves)▢ 1 cup white quinoa▢ 1/4 teaspoon EACH: curry powder, paprika▢ 1/2 teaspoon EACH: fine sea salt, ground cumin▢ 1 and 2/3rds cup good quality chicken stock (we like Swanson)▢ 1/3 cup coarsely chopped dried cherries, optional (See Note 1)▢ 1 can (15.5 oz.) chickpeas (garbanzo beans), drained and rinsed▢ 1/3 cup honey roasted almonds▢ 3 tablespoons finely chopped flat-leaf Italian parsley▢ 1 and 1/2 cup diced rotisserie chickenHerb Infusion▢ 2 and 1/2 tablespoons olive oil▢ 1/4 cup freshly squeezed lemon juice▢ 1 teaspoon honey▢ 1/2 cup tightly packed flat-leaf Italian parsleyUS - Metric USMetric InstructionsQUINOA PILAF: Heat the olive oil in a medium non-stick pot (that has a fitted lid) over medium-low heat. Add the diced onions and carrot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and seasonings and cook for 1 more minute. Add the quinoa and cook, stirring constantly, for 2 minutes.QUINOA PILAF CONT.: Pour in the chicken stock, chickpeas, and optional dried cherries. Increase the heat to high and bring to a boil. Once boiling, cover the pot with a lid, and reduce to a simmer. Cook until liquid is absorbed and quinoa has "popped", about 18-25 minutes. Remove from heat; let stand, covered, for 5-10 minutes to steam.CHICKEN AND ALMONDS: Meanwhile, prepare the remaining additions. Fluff quinoa with a fork and stir in the chicken to heat through. Add in the almonds and parsley and mix to combine.HERB INFUSION: Meanwhile, prepare the herb infusion by adding the olive oil, lemon juice, honey, parsley, and salt/pepper to taste (I add 1/4 teaspoon each) to a small blender or food processor. Blend until the parsley is broken down and all ingredients are incorporated. Drizzle the herb infusion over everything and gently toss to combine. Enjoy! Recipe NotesNote 1: Currants, raisins, or coarsely chopped dates can be used instead of dried cherries. If you'd like the dried fruit to be soft, add with chicken stock, but if you'd prefer them to retain their chewy texture, add them into the pilaf when adding in the almonds. Nutrition FactsServing: 1serving | Calories: 780kcal | Carbohydrates: 84g | Protein: 41g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 509mg | Potassium: 911mg | Fiber: 10g | Sugar: 31g | Vitamin A: 10855IU | Vitamin C: 56mg | Calcium: 141mg | 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.
Israeli Salad by Chelsea Lords Here’s a simple and delicious Israeli Salad with veggies, parsley, and a quick lemon-olive oil dressing. We love topping these Chicken Gyros or Chicken Shawarma Wraps with this easy-to-make, light, and refreshing salad. Israeli Salad Experience the fresh and vibrant taste of an authentic Israeli Salad, a dish I became obsessed with during my trip to Israel. This simple yet flavorful salad combines chopped tomatoes, crisp onions, cucumbers, and fresh herbs. It’s a perfect addition to any meal, we love adding it to these Beef Gyros. After participating in local cooking classes in Israel, I’ve perfected this recipe, bringing a taste of Israeli culinary tradition right to your plate. Ingredients Cucumbers & Tomatoes: Form the base of the salad, offering crunch and juiciness. Parsley & Red Onion: Add freshness and a hint of sharpness. Lemon Juice & Olive Oil: Create a tangy and smooth dressing. Paprika, Salt, & Pepper: Season the salad, adding spice and enhancing flavors. QUICK TIPKristen suggests various Israeli Salad variations: add Greek yogurt for creaminess, chickpeas for heartiness, jalapeño for spice, olives, capers, or pepperoncini for zing, and top with feta cheese for extra flavor. How To Make Israeli Salad Chop cucumbers, tomatoes, parsley, and red onions. Mix lemon juice, olive oil, paprika, salt, and pepper for dressing. Toss vegetables with dressing. Variation Ideas Add a diced sweet or green bell pepper. Toss in some other fresh herbs, like cilantro or fresh mint. Add in some roasted chickpeas (we love the chickpeas on this Buddha bowl!). Sprinkle in some sumac (a dried red Middle Eastern spice with a nice tartness). Spoon some of the Israeli Salad on top of hummus. Serve with toasted pita chips. More Easy Salad Recipes Cucumber Salad Roasted Veggie Salad Kale Salad Thai Quinoa Salad Brussels Sprouts Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Israeli Salad 5 from 2 votes - Review this recipe This simple Israeli Salad has veggies, parsley, and a quick lemon-olive oil dressing. SAVE TO RECIPE BOX Print Recipe Israeli Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple Israeli Salad has veggies, parsley, and a quick lemon-olive oil dressing. Course Salad, Side Dish, Vegetarian Cuisine Healthy, Mediterranean, Vegan, Vegetarian Keyword Israeli Salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 as a side Chelsea Lords Calories 66kcal Author Chelsea Lords Ingredients▢ 1 and 1/2 cups Persian cucumbers (~2 cucumbers)▢ 1 cup cherry tomatoes▢ 1/4 cup Italian flat-leaf parsley▢ 3 tablespoons diced red onion▢ 1 and 1/2 tablespoons freshly squeezed lemon juice▢ 1 tablespoon olive oil▢ 1/4 teaspoon paprika▢ Fine sea salt and freshly cracked pepperUS - Metric USMetric InstructionsSALAD: In a medium-sized bowl, combine the cucumbers, tomatoes, parsley, and red onion.DRESSING: In a small bowl, stir together the lemon juice, oil, paprika, and salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk with a fork. Drizzle dressing over vegetables and stir to coat. Video Nutrition FactsCalories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1628IU | Vitamin C: 39mg | Calcium: 44mg | 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.
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 12 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 12 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 FAQs How Do I Store This Pumpkin Bread With Streusel Topping? Store glazed Pumpkin Bread with Streusel Topping by wrapping unglazed bread in plastic and refrigerating the glaze. Reheat the glaze as needed, consuming within 1-2 days at room temperature or 1 week refrigerated. Freeze slices wrapped in plastic and a freezer bag, noting potential texture and flavor loss upon thawing. Defrost at room temperature or in the fridge. Should The Streusel Topping Be Added Before Or After Baking? Add the streusel topping to the bread dough in the loaf pan just before baking. This ensures it bakes into a crispy, sweet layer. What Is The Difference Between A Crumb Topping And A Streusel? Streusel, with flour, sugar, butter, and optional spices or nuts, creates rich, irregular crumbs and is used as topping and filling. Crumb topping is simpler, with flour, sugar, and little butter, resulting in finer crumbs, mainly for topping. 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.
