Blog - Page 73 of 144 - Chelsea's Messy Apron

Chicken Chili

Easy Chicken Chili is assembled in minutes and slow cooked to perfection. Throw all the ingredients in the slow cooker and forget about it until dinner time! This chili is loaded with tender shredded chicken, a seasoned broth base, sweet corn and tender beans.

Pair this creamy chicken chili with homemade dinner rolls and this easy Italian salad.

Chicken Chili

Several months ago, I threw a bridal shower for my (now-married) sister. We decided to do some soups, salads, a caramel apple bar and a few other desserts (these mini fruit tarts were definitely the favorite of the night!).

One of the soups we served was Chicken Chili. My family is addicted to the chicken enchilada chili at Zupas® so I tried my best to recreate it for the shower. It was a massive hit!

After the shower, there wasn’t a spoonful left so I had to re-make it for my boys. This time I made a few tweaks and everyone in the family agrees it is even better than the “famous” Zupas chili. It’s warm, comforting, creamy, and loaded with flavor. The toppings add a burst of freshness and great additional textures.

Chicken Chili FAQs

1What thickens Chicken Chili?

To thicken this chicken chili, we use the following methods:
Cream cheese: One of the main ways we thicken the chili is by stirring in a block of softened cream cheese.
Cheese: We also add a small amount of grated cheese, such as cheddar, at the end of the cooking process. As the cheese melts, it helps to thicken the chili.
Sour cream: In addition to adding creaminess, stirring in a small amount of sour cream also helps to thicken the chili.

2Can you eat chicken with Chili?

Yes, chicken is a common ingredient in chili dishes. It can be added to the pot along with other ingredients such as beans, vegetables, and spices, and cooked until tender. Chicken can also be shredded and added to the chili after it has been cooked.

3What is the secret to making good Chili?

There are many factors that can contribute to a good chili recipe. Here are a few tips to help you make the best chili possible:

Use high-quality ingredients: Chili is a simple dish that relies on the flavors of its ingredients to shine. Be sure to use fresh, high-quality ingredients to get the best flavor.
Don’t skimp on the spices: Chili is all about the spices! Be generous with your seasonings and don’t be afraid to experiment with different blends to find the flavor that you like best.
Experiment with different types of beans: Chili is traditionally made with beans, but there are many different types to choose from. Try using a combination of different beans to add depth and complexity to your chili.

4How to make Chicken Chili?

In a large slow cooker, add enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, corn, and uncooked chicken breasts or thighs.
Pour in chicken stock and seasonings.
Cover and cook on low for 5-8 hours until chicken shreds easily.
Remove chicken from slow cooker and shred in a separate bowl.
Soften cream cheese and add to slow cooker, stirring well.
Add shredded chicken back to slow cooker.
Serve chili in bowls with desired toppings and enjoy!

5Can you freeze Chicken Chili?

To freeze chicken chili:

Let it cool to room temperature
Transfer to an airtight container or plastic bag, leaving space for expansion
Label the container with the date and contents
Place in the freezer for 3-4 months

To thaw frozen chicken chili:

Transfer to the refrigerator and let it thaw overnight
Alternatively, heat in a pot over medium-low heat, stirring occasionally, until thawed and heated through
Or, thaw in the microwave using short bursts in a microwave-safe container
Stir well after thawing to help it come back together

Cream-based soups may separate or curdle when frozen and thawed. This can affect appearance, but not flavor or safety. To prevent curdling, heat the soup over low heat, stirring well, and add broth to thin if needed.

Chicken Chili notes

Spice levels: You can make this soup very mild or quite spicy, depending on the ingredients used. For a mild chili, use a mild enchilada sauce (such as Old El Paso® brand) and a mild chili powder (such as McCormick®). Replace the tomatoes with diced green chiles with plain diced tomatoes. For a spicier chili, use medium or hot enchilada sauce and add additional spice with diced green chiles or 1-2 tablespoons diced jalapeños.
Chicken: Originally, I made this recipe with chicken breasts and they work great in this chili. Lately, however, we’ve been using boneless, skinless chicken thighs. The meat is extremely tender, easier to shred, and more forgiving (meat doesn’t dry out) if the chili is cooked longer.
Chili beans: You can find Chili beans near other beans in the grocery store. They are generally pinto beans in a mild chili-spiked sauce. If you can’t find chili beans (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead.
Cream cheese: You need a little patience when melting the cream cheese into the soup. I recommend thoroughly softening the cream cheese in the microwave before adding it to the slow cooker, and then very briskly whisking it into the soup. Add the chicken after the cream cheese has melted into the soup so the chicken isn’t getting briskly whisked– which makes it a bit stringy.

Toppings

While Chicken Chili is great as is, the toppings truly seal the deal, delivering an unforgettable meal. Below are our “must-have” toppings.

Sharp or extra-sharp Cheddar cheese: We like to freshly grate the cheese right on top of each bowl and let it melt for a minute before stirring it throughout the chili.
Sour cream: Fat-free or lite works great; you could even use a scoop of plain Greek yogurt. My personal favorite in this soup is lite sour cream.
Fresh lime juice: A few squeezes of fresh lime heighten all the flavors in this soup and add a burst of brightness.
Chips: Crushed corn chips (like Fritos®) or crushed tortilla chips (or strips) add a great crunch
Fresh cilantro: If you’re a cilantro fan, you’ll love what this herb does to the soup. It adds freshness and a nice citrusy flavor. And if you’re in the anti-cilantro crowd, substitute a bit of chopped fresh parsley or oregano.
Ripe avocado or guacamole: For an additional element of creaminess, we love a ripe avocado sliced on top.

If I could only pick three toppings, they would be the cheese, sour cream, and lime juice. I highly recommend at least those 3 additions.

QUICK TIP

Have leftover chicken chili? Well then, add it to one of the following meals!

Baked Potatoes: Add a few spoonfuls of leftover chili, some cheese, chives, sour cream, etc. to a baked potato.
Navajo Tacos: Top fry bread with a few spoonfuls of leftover Chicken Chili and add some cheese and sour cream.
Shepherd’s Pie (kind of!): Use leftover Chicken Chili as a base and top it with mashed potatoes. (Use the ratios and mashed potatoes from this shepherd’s pie recipe.)

(Because of the dairy in this Chicken Chili, it is not a great candidate for freezing and thawing.)

What to serve with Chicken Chili

There are many delicious options for serving with chicken chili. Here are a few ideas:

Cornbread: This cornbread recipe (or cornbread muffins) make a classic accompaniment to chili, and it’s easy to make from scratch or buy pre-made.
Grilled cheese sandwiches: Grilled cheese sandwiches are a comforting and tasty option for dipping into your chili.
Salad: A simple garden salad with a light vinaigrette dressing is a refreshing complement to the rich, hearty flavors of chili.
Fruit: A quick winter fruit salad adds vibrancy and freshness to the meal.

More popular soup recipes

Crockpot Chili reader favorite recipe!
Crockpot White Chicken Chili with fire-roasted diced green chiles
Broccoli Cheddar Soup with carrots and broccoli
Taco Chili directions to make this soup in a pressure cooker, slow cooker, or on the stovetop
Creamy Vegetable Soup with potatoes and corn

Creamy Chicken Noodle Soup

by Chelsea Lords

Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles! This one-pot soup is thick, hearty, creamy, and completely slurp-able.

Pair this creamy soup with some crusty bread or freshly made Dinner Rolls and a salad like this Blackberry Salad.

Creamy Chicken Noodle Soup

This is no ordinary chicken noodle soup! Instead of the usual broth base, we use a rich, creamy roux made of butter and flour, combined with milk and chicken broth. The creamy base is brimming with a variety of vegetables including onions, carrots, celery, sweet bell peppers, corn, and peas, offering a range of textures and flavors. We’ve carefully selected a blend of seasonings to ensure this soup is far from bland.

Moreover, we’re giving the traditional chicken noodle soup a twist by using spaghetti instead of egg noodles, adding a fun and flavorful change.

The best part? The creamy chicken noodle soup is made in one pot! I’ll also share several time-saving tips to help you get this soup ready in 30 minutes or less. Let’s begin!

Ingredients In Creamy Chicken Noodle Soup

Olive Oil and Butter: Used for sautéing vegetables and creating a roux for thickness.
Onion, Carrot, Celery, Red Pepper, Garlic: Provide a flavor base with sweetness and earthiness.
Flour: Thickens the soup.
Seasonings (Thyme, Italian Seasoning, Bouillon, Basil, Oregano, Salt, Pepper): Enhance overall flavor.
Chicken Broth and Milk: Serve as the liquid base, adding savory and creamy notes.
Spaghetti: Adds texture and makes the soup more filling.
Corn, Peas, Chicken: Add sweetness, texture, and protein.
Optional Fresh Herbs: Offer fresh flavors in your creamy chicken noodle soup and garnish.

How To Make Creamy Chicken Noodle Soup

Sauté Veggies: In a pot, melt butter with olive oil. Add diced onion, carrot, celery, and bell pepper. Cook for 7-9 minutes, then add garlic and cook for another 30 seconds.
Add Seasonings: Stir in thyme, Italian seasoning, chicken bouillon, basil, oregano, salt, and pepper. Cook for 30 seconds.
Thicken Soup: Push veggies to the sides, add remaining butter, and melt. Mix in flour to form a roux. Gradually add 1 cup chicken broth, then the rest, whisking until thick. Slowly add milk, stirring until the mixture boils and thickens.
Cook Pasta: Add broken spaghetti pieces to the simmering soup. Cook until al dente, about 10 minutes.
Add Final Ingredients: Stir in frozen corn, peas, and chicken, heating through. Adjust thickness with more broth if needed.
Serve: Season to taste, add optional parsley, and garnish with fresh thyme. Serve creamy chicken noodle soup with bread if desired.

Pro Tips

Veggie Substitutions: Swap out any disliked veggies with equal amounts of another in the recipe or your own choice, but avoid potatoes due to their liquid absorption and impact on cooking time.
Dice Veggies Evenly: Keep them small and uniform for consistent cooking and quicker softening in this creamy chicken noodle soup.
Sauté Veggies Well: Ensure they are thoroughly softened at the start as they won’t soften much later.
Add Fresh Herbs: Parsley or thyme enhance the soup’s flavor and balance its creaminess.
Adjust Soup Thickness: Add more milk or broth for a thinner consistency, but remember to tweak seasoning accordingly.
Use Frozen Vegetables: Frozen peas and corn are preferred over canned for better texture and taste in this creamy chicken noodle soup.
Soup Storage Tip: Best eaten fresh. If refrigerated (2-3 days max), noodles may bloat. Freezing not recommended due to dairy and spaghetti affecting texture. Reheat gently to avoid separation.

More Delicious Soup Recipes

Greek Salad Dressing

by Chelsea Lords

This Greek Salad Dressing is one for the books! It’s lively and tart with fresh lemon juice, a touch of tang from the vinegar, and the perfect amount of sweetness from the honey. This Greek vinaigrette is the perfect accompaniment to so many dishes and is simply unbeatable on this easy Greek salad!

Greek Salad Dressing

A great Greek vinaigrette can be enjoyed in so many different ways — on a greens-and-veggies salad, as a drizzling sauce for Roasted Vegetables, as a finishing sauce on a Buddha Bowl, as a dip for raw veggies, or even as a sandwich condiment!

And, trust me, once you taste this dressing, you’re going to want to use it in as many ways as possible! It’s such a great all-purpose dressing with countless applications.

What Is Greek Salad Dressing Made Of?

Olive oil. A good extra virgin olive offers the richest dressing flavor.
Lemon juice. Fresh lemon juice makes a big flavor difference (as opposed to bottled lemon juice).
Honey helps to balance all the tang coming from the vinegar and lemon juice. Feel free to play around with the amount of honey — less for a more tart dressing and more for a sweeter dressing.
Dijon mustard helps to thicken the dressing and offers an additional tanginess. While it might seem like any mustard could work in this salad, stick with Dijon. Yellow mustard will make the dressing taste off.
Garlic is another ingredient that bumps up the flavor. If you prefer, use 1/4 teaspoon garlic powder instead. Feel free to increase the amount of garlic if you are a garlic lover.
Oregano. We use dried oregano because it’s readily available any time of the year, but if you’d prefer fresh, chop it up and throw it in the dressing instead!
Red wine vinegar offers a punchy, tangy flavor that nicely complements the oil and lemon juice in this dressing.
Salt and pepper. No dressing is complete without salt and pepper, and this Greek Salad Dressing is no exception! Add to taste preference, remembering that an extra pinch can make all the difference.

QUICK TIP

How To Make Greek Salad Dressing

You won’t believe how simple this dressing is to make — all you need is a jar with a lid or a small bowl and whisk. Simply combine all the ingredients into a jar and shake until combined and emulsified– or combine all the ingredients into a small bowl and whisk until combined and emulsified. Seriously — it’s really that easy!

Greek Salad Dressing Tips

The better the olive oil used, the richer and more robust the dressing will taste. We recommend using extra virgin olive oil in this salad.
We love juicing the lemons with this citrus juicer. If you’d like a stronger lemon flavor, we recommend zesting the lemon before juicing it. When zesting, zest only the very outside bright yellow part of the lemon. Avoid the white pith below the peel which is very bitter and will make the dressing taste sour.
Before pouring the honey into measuring spoons, give the measuring spoons a quick spritz with cooking spray. Fill with honey and pour into the jar — the honey slides right out with no scraping required!
If you have time, prepare the dressing ahead of time and store it in the fridge so it can intensify in flavor and be cold when ready to use or top a salad with. See “quick tip” below.

QUICK TIP

If Greek Salad Dressing separates or forms clumps, don’t be alarmed. It’s just the olive oil solidifying, which it does at cold temps. Take the dressing out of the fridge about 20-30 minutes or so before you need it, then shake it up to remix.

STORAGE

Storing Greek Salad Dressing

Stored properly in an airtight container in the fridge, this Greek vinaigrette will keep for 5-7 days.

Note: Leftover dressing will separate and may even solidify a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it’s ready to use again!

If you have time, make this Greek Salad Dressing in advance. This dressing improves if it’s made in advance and chilled; the flavors meld together and intensify; plus, it’s just better chilled!

More Salad Dressing Recipes

Italian Dressing and ways to use it!
Lemon Vinaigrette with fresh lemon juice
Honey Mustard Salad Dressing on a chicken and bacon salad
Creamy Balsamic Dressing paired with a Spring Cobb Salad
Balsamic Vinaigrette with two types of vinegar!

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Greek Salad Dressing

5 from 2 votes

- Review this recipe

This Greek Salad Dressing is one for the books! It's lively and tart with fresh lemon juice, a touch of tang from the vinegar, and the perfect amount of sweetness from honey. This Greek vinaigrette is the perfect accompaniment to so many dishes and is simply unbeatable on this easy Greek salad!

Print Recipe

Greek Salad Dressing

5 from 2 votes

- Review this recipe

Print Recipe

Course condiment, Salad, Side Dish

Cuisine Greek, Healthy

Keyword Greek Salad Dressing

Prep Time 10

Total Time 10

Servings 1

Chelsea Lords

Calories 915kcal

Author Chelsea Lords

Cost $1.21

Ingredients

▢ 1/4 cup + 2 tablespoons extra virgin olive oil Note 1
▢ 1 1/2 tablespoons each: freshly squeezed lemon juice Note 2
▢ 1 1/2 tablespoons honey
▢ 1 1/2 tablespoons Dijon mustard
▢ 3/4 teaspoon minced garlic
▢ 3 tablespoons red wine vinegar
▢ 1-1/2 teaspoons dried oregano
▢ 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper

US - Metric

Instructions

DRESSING: Combine all of the dressing ingredients in a glass jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Refrigerate until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad.
STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will keep for 5-7 days. Heads up: Leftover dressing will separate and may even clump a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!

Video

Recipe Notes

Note 1: Olive oil: The better the olive oil used, the better the flavor of the dressing will be. We recommend extra virgin olive oil for this recipe.

Note 2: Honey and Dijon mustard: Since the vinegar and Dijon offer a fair amount of tang, so we like balancing that out with some honey. If you'd prefer the dressing to remain tangy, leave out or reduce the honey. For a sweeter and less tangy dressing, add additional honey, slowly, and to taste. We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! The Dijon further enhances the tanginess of the dressing.

Nutrition information is for the entire batch of dressing. A 2-tablespoon serving (1/6 recipe) contains about 102 calories, 15 grams fat and 5 grams of carbohydrates.

Nutrition Facts

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.

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Pumpkin Whoopie Pies

by Chelsea Lords

Smooth and velvety cream cheese frosting sandwiched between two soft, chewy, thick, and rich pumpkin cookies — Pumpkin Whoopie Pies are the ultimate fall treat!

Pumpkin Whoopie Pies

I’m amazed I’ve only just started making whoopie pies, especially after trying this amazing pumpkin version. I’m totally in love with them now! Get ready for lots of new whoopie pie recipes soon.

These Pumpkin Whoopie Pies have two big, soft pumpkin cookies with a layer of sweet, tangy cream cheese frosting in the middle. They’re really soft, like pumpkin cake, and full of delicious pumpkin taste.

Ingredients

For the Cookies:

Flour: Provides structure to the cookies.
Baking Soda & Baking Powder: These are leavening agents that help the cookies rise.
Cinnamon & Pumpkin Pie Spice: Adds flavor.
Salt: Enhances the overall taste.
Granulated & Brown Sugar: Sweetens the cookies and adds moisture.
Butter: Gives richness and helps in creating a tender texture.
Pumpkin: Adds moisture and pumpkin flavor.
Egg: Binds the ingredients together and adds structure.
Vanilla Extract: Adds flavor

For the Cream Cheese Frosting:

Cream Cheese & Butter: Create a creamy base for the frosting.
Powdered Sugar: Sweetens and thickens the frosting.
Salt & Vanilla Extract: Enhance the flavor.

How To Make Pumpkin Whoopie Pies

Preheat Oven: Preheat to 350°F and line a baking sheet.
Whisk Dry Ingredients: Flour, baking soda, powder, cinnamon, spice, and salt.
Cream Wet Ingredients: Butter and sugars, add pumpkin, egg, vanilla, then dry mix.
Optional Chill: Chill dough if desired.
Scoop Dough: Onto the sheet, flatten slightly.
Bake: For 8-13 minutes and cool.
Make Frosting: Beat cream cheese, butter, powdered sugar, salt, and vanilla.
Assemble: Frost half the cookies, top with the rest.
Store: In fridge on plates, loosely covered with foil.

Expert Tips

Baking Time: Slightly underbake for soft, moist cookies. Overbaking can ruin texture and flavor.
Pumpkin Type: Use pure canned pumpkin, not pumpkin pie filling. Libby’s® is recommended for its consistency.
Measure Flour Accurately: Spoon flour into the measuring cup and level with a knife, don’t scoop from the bag.
Baking Surface: Use a Silpat® liner or parchment paper for even baking and to prevent over-browning bottoms. Avoid foil.

STORAGE

Can You Freeze Pumpkin Whoopie Pies?

Baked Cookies: Store at room temperature for only a day. Freeze any leftover unfrosted cookies after the first day to prevent stickiness.
Unbaked Cookies: Freeze dough balls on a sheet pan, then store in an airtight container with parchment paper layers for up to 3 months. Bake directly from freezer, adding 1-3 minutes to baking time, or thaw in the fridge first.
Note: Freezing cream cheese frosting isn’t recommended due to separation and texture issues, and it can make cookies soggy.

Use Leftover Pumpkin In These

Italian Dressing

by Chelsea Lords

Italian Dressing made from scratch is a complete game changer — it’s so much better than store-bought! This dressing combines olive oil with dried herbs, Dijon mustard, and red wine vinegar for a bright and tangy dressing sure to please a crowd!

This dressing recipe is one of my all-time favorites — in fact, it’s rare there isn’t a batch of it in my fridge to use on salads throughout the week.

Italian Dressing

This Italian Dressing is bright and fresh with a hint of sweetness and a nice tanginess. It’s the perfect topping for a bed of lettuce and veggies!

It’s also so quick to whip together — faster than running to the store and buying a bottle!

QUICK TIP

How To Make Italian Dressing

You won’t believe how easy this dressing is to make — all you need is a jar with a lid or a small bowl and whisk. Just combine all the ingredients into a jar and shake until combined and emulsified– or combine all the ingredients into a small bowl and whisk until blended. Seriously — it’s really that easy!

What’s in Italian Dressing

Red wine vinegar. This vinegar makes the dressing punchy and tangy, which is a classic flavor in Italian dressing. It adds a nice, almost imperceptible rounding-out flavor!
Dijon mustard. We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! The Dijon further enhances the tanginess of the dressing.
Dried herbs. We keep the seasonings simple by using just two — dried oregano and Italian seasoning. They provide all the Italian dressing flavors without an overwhelming amount of seasonings to find and measure out!
White sugar. Since the vinegar and Dijon offer a fair amount of tang, we like balancing that out with some sugar. If you’d prefer the dressing to remain tangy, leave out or reduce the sugar. For a sweeter dressing, add a little more sugar, slowly, and to taste.
Olive oil. The better the olive oil, the better the flavor of the dressing. We recommend extra–virgin olive oil for this recipe.
Mayonnaise. We love and recommend Hellman’s/Best Foods® mayo; it has a robust flavor without being too sweet. Before the mayo scares you away, note that there is a very small amount, nearly imperceptible. The mayo adds a nice and subtle creaminess and thickens the dressing nicely so it will cling to lettuce and/or veggies better.
Salt and pepper. No dressing is complete without salt and pepper, and this dressing is no exception! Add to taste preference, remembering that an extra pinch can be the difference between a good and a great dressing!

Italian Dressing Tips

If sensitive to tanginess, I’d recommend reducing the Dijon mustard and vinegar slightly and/or adding a few additional teaspoons of sugar.
The better the olive oil used, the richer and more robust the dressing will taste. I recommend using extra-virgin olive oil in this salad.
If you have time, prepare the dressing ahead of time and store it in the fridge so it can intensify in flavor and be cold when ready to use or top a salad with. See “quick tip” below.

QUICK TIP

If the dressing separates or forms clumps, don’t be alarmed. It’s just the olive oil solidifying, which it does at cold temps. Take the dressing out of the fridge about 20-30 minutes or so before you need it, and shake it up to remix.

How to use Italian Dressing

There are practically endless ways to use this Italian Dressing recipe, and here are some of our favorite applications:

On a simple, everyday greens and veggies salad (like this garden salad) or a pasta salad
As a drizzling sauce over raw veggies like carrot sticks, cauliflower florets, broccoli florets, celery sticks
As a drizzling sauce over roasted vegetables like roasted broccoli, roasted green beans, roasted Brussels Sprouts, roasted carrots, roasted sweet potatoes, or roasted asparagus
Use as a sandwich condiment (Toss some mixed greens with the dressing and add to a loaded sandwich.)
Drizzle on a grain bowl with veggies and a hearty grain such as quinoa, farro, couscous, or brown rice

STORAGE

Storing Italian Dressing

Stored properly in an airtight container in the fridge, this Italian dressing will be usable for 5-7 days.

If you have time, make the dressing in advance. This dressing improves if it’s made in advance and chilled; the flavors meld together and intensify; plus, it’s just better chilled!

More Salad Favorites

Olive Garden Salad “copycat” recipe
Greek Salad with a simple oregano vinaigrette
Mango Salad with a creamy yogurt-based dressing
Citrus Vinaigrette made with lemon and oranges
Applebee’s Chicken Salad with crispy chicken

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Italian Dressing

5 from 3 votes

- Review this recipe

Italian Dressing made from scratch is a complete game changer -- it's so much better than store-bought! This dressing combines olive oil with dried herbs, Dijon mustard, and red wine vinegar for a bright and tangy dressing sure to please a crowd!

Print Recipe

Italian Dressing

5 from 3 votes

- Review this recipe

Print Recipe

Course condiment, Salad, Side Dish

Cuisine American, Healthy, Vegetarian

Keyword Italian Dressing

Prep Time 10

Total Time 10

Servings 1 cup of salad dressing

Chelsea Lords

Calories 1274kcal

Author Chelsea Lords

Cost $1.12

Ingredients

▢ 1/3 cup red wine vinegar
▢ 1-1/2 teaspoons Dijon mustard Note 1
▢ 1/2 teaspoon dried oregano
▢ 1/2 teaspoon Italian seasoning
▢ 1 teaspoon granulated white sugar Note 2
▢ 1/2 cup extra-virgin olive oil Note 3
▢ 2 tablespoons full-fat mayo (we love Hellmann's/Best Foods) Note 4
▢ Fine sea salt & pepper
▢ Optional: pinch of red pepper flakes if you'd like some heat

US - Metric

Instructions

COMBINE: In a wide-mouth jar, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/4 up to 1/2 teaspoon fine sea salt and 1/8 teaspoon pepper, but add to preference. Shake briskly to combine and emulsify. (Don't have a jar? Whisk in a bowl instead!) It might take a minute of good vigorous shaking, but the mayo should completely integrate (keep shaking or whisking until it does). Taste and adjust the flavors to personal preference. If you have time, make this ahead and chill in the fridge to intensify the flavors. Shake again right before using.
STORAGE: Store in the fridge until ready to use. Refrigerated in an airtight container, this dressing will be usable for 5-7 days. Heads up: Leftover dressing will separate and may even clump a bit (because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!

Recipe Notes

Note 1: Dijon mustard: We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! The Dijon further enhances the tanginess of the dressing.

Note 2: Sugar: Since the vinegar and Dijon offer a fair amount of tang, we like balancing that out with some sugar. If you'd prefer the dressing to remain tangy, leave out or reduce the sugar. For a sweeter, less tangy dressing, add a bit more sugar, slowly, and to taste.

Note 3: Olive oil: The better the olive oil used, the better the flavor of the dressing will be. We recommend extra-virgin olive oil for this recipe.

Note 4: Mayonnaise: We love and recommend Hellman’s/Best Foods® mayo (full fat); it has a robust flavor without being too sweet. Before the idea of mayo scares you away, note that we use a very small amount, nearly imperceptible. The mayo adds a nice and subtle creaminess as well as thickens the dressing nicely so it will cling to lettuce and/or veggies better.

Nutrition information is for the entire recipe. There are 8 servings in this dressing; each serving is 2 tablespoons. One serving of dressing contains 159 calories, 17 grams fat, and .75 grams of carbohydrates.

Nutrition Facts

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.

Crumbl Oreo Cookies

by Chelsea Lords

Crumbl Oreo Cookies are a copycat recipe of Crumbl’s fan-favorite Oreo cookie recipe! These Oreo-crumb encrusted rich chocolate cookies are loaded with cream cheese frosting and garnished with crushed-up Oreos.

Crumbl Oreo Cookies

Crumbl® cookies have taken the nation by storm and in case you’re sad you can’t get their specialty flavors week to week, we’ve got the ultimate copycat recipe for you today!

From the rich chocolate cookie to the creamy frosting to the crushed-up Oreos® on top and right down to the same cookie sizing — you’ll find these cookies make for the ultimate copycat recipe! Crumbl measures each cookie to be 4 ounces before baking and we do the same for this recipe. This copycat recipe will give you ultra-soft, chewy, and indulgent-tasting cookies with Oreo cookie crumbs in the actual cookie and topping the frosting.

We can’t wait to hear what you think about these ridiculously rich copycat Crumbl Oreo cookies!

QUICK TIP

A word about trademarks:

Crumbl is a chain of gourmet cookie bakery stores that started in Utah and have spread across the United States. Crumbl cookies are large, extravagant, rich, and of course, incredibly delicious! Oreo is a brand of creme-filled sandwich cookies, consisting of two (usually chocolate) wafers with a sweet crème filling, owned by Mondelez International (formerly known as Kraft Foods). Both of these brands are nationally known, and we want to stress that we have no relationship–business or otherwise, except for appreciating the quality–with either Crumbl or Oreo.

Crumbl Oreo Cookies: Special Ingredients

As with most baking recipes, this cookie recipe requires some attention to detail and precision. While we’d love to say you don’t have to use certain ingredients or “x” ingredients will substitute nicely for another, the recipe simply won’t produce the same results when making changes or substitutions.

Dutch-Process Cocoa Powder

You’ll know you have a Dutch-process cocoa powder because the container will say either “Dutch process” or “Dutched” cocoa. Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that is readily found at most grocery stores. Dutched cocoa powder made by Ghiradelli® is also available at many grocery stores.

Cake Flour

The other special ingredient in Crumbl Oreo Cookies is cake flour, which is integral to the structure and flavor of this recipe. For best results, use store-bought cake flour (not DIY/homemade cake flour) which can be found near all-purpose and other types of flour in the grocery store.

QUICK TIP

We highly recommend using the exact ingredients called for to achieve the best results for these cookies. So wait for a grocery store run if you don’t have the right cocoa powder or flour; the wait will be worth it so you don’t end up with lackluster cookies — or worse, cookies that don’t bake up properly!

Crumbl Oreo Cookies: Tools

Silpat liner. These cookies come out best when baked on a silicone liner — they bake evenly and the bottoms won’t over-crisp when baking on a mat.
Food scale. Even-sized cookie dough balls yield evenly baked cookies. A food scale helps you achieve this. If you’re simply eyeballing portions, you may end up with some slightly over-baked cookies while other cookies aren’t fully baked through because of inconsistent dough ball sizes. And, since they’ll all be measured to the same size, the presentation will look nicer — truly, even-sized cookies give that perfect “bakery-style appearance” that Crumbl is known for!
Piping tip. We like to use a 1M open star piping tip for applying the cream cheese frosting onto these Crumbl Oreo Cookies. You’ll also need some piping bags! (If you’d rather not pipe on the frosting, spread it on with a knife instead.) We’ve found when making these cookies and frosting with a knife instead of a bag, you’ll need quite a bit less frosting.
High-powered blender or food processor: We pulse whole Oreos (no need to remove the creme filling) until they resemble fine crumbs. If you don’t have a blender or food processor, add the whole cookies to a large plastic bag, seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.

Crumbl Oreo Cookies Tips

For these cookies, you’ll want finely crushed Oreos; big chunks of cookies will fall off the dough and not stick as nicely.
Measure the flour correctly. If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, which affects the texture of these cookies. To properly measure the flour, spoon it into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here)
Use fresh ingredients. For the softest and best possible bakery-style cookies, use fresh, soft brown sugar and fresh baking agents.
Leave ample room on the baking sheet. These cookies are large and spread a good amount on a cookie sheet. I only bake 2-3 cookies at a time on a standard-sized cookie sheet.
Ever so slightly under-bake. If you over-bake these cookies, the taste and texture will be off. Slightly under-baking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re removed from the oven. Visual cues to look for: firm edges and set center (it shouldn’t be very gooey/wet looking).

Cream Cheese Frosting

Our trusty cream cheese frosting recipe makes the perfect complement to the sweet Oreo cookie base. If you’re really feeling fancy, try the mascarpone cream cheese frosting on these Salted Caramel Cookies — yum!

Here are a few cream cheese frosting tips:

Set out the butter and cream cheese about an hour before baking to get them to room temperature. If these ingredients aren’t at room temperature, they won’t combine smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring the cream cheese and butter to room temperature quickly.
Don’t forget the flavor enhancers. Salt and vanilla add so much to the frosting. The salt helps to intensify flavors and balance the sweetness; the vanilla gives an overall improved flavor to the frosting.
Slowly add in the powdered sugar. Add more or less powdered sugar, according to personal taste preferences. More sugar will make the frosting sweeter and firmer, and less sugar will leave the frosting tangier and softer.
Frosting the cookies. Be patient–wait for the cookies to fully cool and firm up before frosting them. While you can apply frosting with a table knife, these cookies are so soft that they hold up better when you pipe on the frosting instead.

QUICK TIP

To frost these Crumbl Oreo Cookies, fill a plastic bag with frosting; squeeze it down to one corner, and cut off the very tip. Then, holding the cookie in one hand and the frosting bag in the other, swirl the frosting around the cookie. Top with some more crushed Oreos and enjoy!

STORAGE

Crumbl Oreo Cookie Storage

Because of the frosting, these cookies don’t store or freeze well. If you’re going to have extra cookies that won’t be enjoyed the same day, I recommend storing the frosting and cookies separately and combining the two right before serving. The frosting needs to be refrigerated in an airtight container, while the cookies do best when stored in an airtight container at room temperature. Allow the frosting to soften/come to room temperature for about 30 minutes before frosting the cookies; it’s very stiff right out of the fridge.

Freezing: Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. You can bake these Oreo cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time.

More Crumbl-Inspired Cookies

Bakery Style Chocolate Cookies with chocolate chips
Heath Bar Cookies with whipped cream frosting
Animal Circus Cookies with a Funfetti cookie base
Frosted Honey Graham Cookies with a drizzle of honey
Cinnamon Roll Cookies cinnamon cookie topped with cream cheese frosting

Chicken and Rice Soup

by Chelsea Lords

Hearty, nutritious, and flavor-packed Chicken and Rice Soup is loaded with veggies and can be prepared in one pot!

Serve this soup with some dinner rolls and this Italian Salad.

Chicken And Rice Soup

While I adore a good chicken noodle soup (with Creamy Chicken Tortellini being a personal favorite), swapping out the pasta for rice is fun. Chicken and Rice Soup is thick and hearty, featuring crisp, tender veggies, firm, chewy rice, and juicy, shredded chicken.

It’s seasoned lightly with dried Italian herbs and flavored with robust chicken broth. Plus, this soup is quick to make, relatively hands-off, and prepared all in one pot.

Few things are better than dunking a crusty slice of bread into this soup and topping your bowl with some finely grated Parmesan cheese — yum!

Ingredients In Chicken and Rice Soup

Unsalted Butter and Olive Oil: Used for sautéing vegetables; butter adds flavor, olive oil prevents burning.
Diced Vegetables (Onion, Carrot, Celery) and Minced Garlic: Form the flavorful base; garlic enhances depth.
Italian Seasoning, Chicken Bouillon Powder: Enhance overall flavor; bouillon adds chicken flavor.
Dried Herbs (Thyme, Basil, Oregano, Parsley): Add complexity and varied herbal notes.
Salt, Freshly Cracked Pepper: Essential seasonings to enhance flavor.
Chicken Stock/Broth: Forms the rich, chicken-flavored liquid base.
Bay Leaf: Adds subtle flavor and aroma.
Rice (Basmati): Provides texture and makes the soup filling.
Rotisserie Chicken: Adds protein, making the dish hearty.
Frozen Peas: Contribute color, texture, and sweetness.

How To Make Chicken And Rice Soup

Sauté Veggies: Melt butter with olive oil in a pot. Sauté onion, carrots, celery, and garlic until crisp-tender.
Prepare Chicken: Shred or chop rotisserie chicken.
Add Seasonings: Mix in Italian seasoning, chicken bouillon, thyme, basil, oregano, parsley, salt, and pepper.
Cook Rice: Add chicken broth and a bay leaf, bring to a boil. Add rice, simmer on low until tender.
Finish Soup: Stir in chicken and peas, cook briefly.
Serve: Optionally top with fresh parsley, thyme, and Parmesan cheese. Enjoy immediately for best taste.

STORAGE

Storing Tips

Best Same Day: Soup is best consumed on the day it’s made, as the rice absorbs liquid and softens, thickening the soup.
Freezing: The soup, with rice, is not suitable for freezing due to further absorption and texture changes. If you want to freeze I recommend cooking the rice separately, here’s how: To cook rice separately for Chicken and Rice Soup, start by reducing the broth to one carton of chicken broth. Rinse basmati rice in a sieve until the water runs clear, then soak the rinsed rice in water for 5-10 minutes. Meanwhile, bring a large pot of water to a boil. Add the drained rice to the boiling water, cook it for 5 minutes, then drain and fluff the rice. Finally, add the cooked rice to individual servings of soup as needed.

QUICK TIP

A good chicken broth adds so much flavor to this chicken and rice soup; homemade is the best, and as far as store-bought goes, I love Swanson’s® broth (not sponsored).

Serve This Soup Alongside

A good crusty baguette, homemade honey whole wheat bread, or soup crackers/saltines
Some kind of salad, like this roasted veggie salad or this kale couscous salad
For additional veggies, try roasted broccoli or roasted asparagus on the side

Sausage Tortellini Soup

by Chelsea Lords

This Sausage Tortellini Soup combines Italian sausage, cheese-stuffed tortellini, veggies, and herbs in a creamy broth. Top with Parmesan and serve with crusty bread for a satisfying meal.

Why We Love Sausage Tortellini Soup

Hearty: Filled with tortellini, sausage, and veggies for a complete meal.
Flavorful: Creamy broth enriched with Italian sausage and herbs.
Adaptable: Options for mild or spicy sausage and different tortellini.
Simple: Easy to make with practical tips for added taste.
Leftover-friendly: Tips for storing and reheating maintain quality.

Ingredients In Sausage Tortellini Soup

Olive Oil: For sautéing; adds a mild flavor.
Italian Sausage: Main protein; adds rich flavor.
Onions, Carrots, Garlic: Enhance depth and aroma.
Butter, Flour: Thicken the soup for creaminess.
Chicken Broth: Serves as the flavorful liquid base.
Tortellini: Adds texture and cheesy taste.
Italian Seasoning: Provides traditional Italian flavors.
Spinach: Introduces color and a slight earthiness.
Cream: Adds richness and a smooth texture.
Parmesan: Season and elevate flavor.

How To Make Sausage Tortellini Soup

Boil tortellini as directed, drain.
Brown sausage in olive oil, remove, and drain.
Sauté onions, carrots, and garlic in pot.
Add butter and flour, then slowly whisk in chicken broth and simmer.
Mix in sausage, seasoning, spinach, and cream; simmer until spinach wilts.
Serve with tortellini in bowls, topped with Parmesan.

Soup simmering and the tortellini being cooked separately.

Tips For Success

Salt Water: Season tortellini water well; adjust Sausage Tortellini Soup seasoning as needed.
Sauté Veggies Well: Ensure onions and carrots are fully softened to avoid crunchiness.
Quality Stock: Use high-quality chicken stock for better flavor.
Prevent Flour Sticking: Stir flour well to avoid it settling and ensure proper thickening.
Adjust Heat: Use spicy sausage or add red pepper flakes for more heat if desired.

Sausage Tortellini Soup in a bowl with a spoon in it.

STORAGE

Refrigerate: Store soup and tortellini separately in airtight containers for up to 3-4 days.
Freeze: Avoid freezing the Sausage Tortellini Soup due to dairy and tortellini, which can separate and become mushy upon thawing.
Reheat: Warm the soup gently on the stove, adding tortellini last to prevent over-swelling. Do not boil.

More Soup Recipes

Cinnamon Roll Cookies

by Chelsea Lords

Soft, thick, and chewy Cinnamon Roll Cookies are topped with a rich cream cheese frosting and sprinkled with cinnamon sugar.

We’re obsessed with cinnamon roll treats; these homemade cinnamon rolls and cinnamon roll monkey bread are a couple of our favorite recipes.

The Best Cinnamon Roll Cookies

Lovers of cookies and cinnamon rolls this is about to be your new favorite cookie! Soft, chewy, and rich in cinnamon flavor, they’re topped with creamy cream cheese frosting and a final touch of cinnamon sugar.

Ingredients

Cookies:

Butter: Adds richness and moisture to the dough.
Sugars: Provide sweetness, with brown sugar adding moisture.
Egg and Egg Yolk: Binds ingredients and contribute to texture. (Use leftover whites in these Spinach and Feta Wraps or Meringue Cookies)
Vanilla Extract: Enhances overall flavor of your cinnamon roll cookies.
Flour, Cornstarch, Baking Soda: These ingredients form, soften, and help these cookies rise.
Salt and Cinnamon: Salt enhances flavor, while cinnamon adds a distinct taste.

Cinnamon Sugar Coating:

Sugar and Cinnamon: Creates a sweet and delicious outer layer on your cinnamon roll cookies.

Frosting:

Cream cheese and butter create a creamy base, with vanilla and salt for flavor enhancement, and powdered sugar for sweetness and thickness.

How To Make Cinnamon Roll Cookies

Prepare Dough: Mix melted butter and sugars, add eggs and vanilla, then combine with dry ingredients. Form dough balls and coat with cinnamon sugar.
Chill & Bake: Refrigerate dough balls, then bake.
Make Frosting: Beat cream cheese, butter, vanilla, salt, and powdered sugar.
Finish: Frost cooled cinnamon roll cookies and sprinkle with cinnamon sugar.

Expert Tips

Measure Flour Correctly: Spoon flour into the measuring cup and level it off with a knife for accurate measurement.
Shape Tall Cookie Dough Balls: Roll dough taller rather than round for a chewy center and crisp edges.
Roll in Cinnamon Sugar Before Chilling: Coat the dough balls in cinnamon sugar before chilling to make sure it sticks better.
Bake at 325°F (162°C): A slightly lower temperature than usual gives us softer cinnamon roll cookies.
Use a Baking Mat or Parchment Paper: To prevent over-browning and ensure even baking, avoid foil and use a baking mat or parchment paper.

QUICK TIP

For a fun flavor variation, replace the cinnamon in the cinnamon roll cookies with pumpkin pie spice or apple pie spice. This will give you a pumpkin or apple pie-spiced Cinnamon Roll Cookie.

STORAGE

Cinnamon Roll Cookie Storage

Separate Storage for Frosting and Cookies: Store frosting in the fridge and cinnamon roll cookies at room temperature in airtight containers. Frost them just before serving.
Frosting Thawing: Let frosting reach room temperature for about 30 minutes before use. Use any extra frosting on waffles or pancakes for a fun sweet breakfast!
Freeze Dough, Not Baked Cookies: For future baking, freeze unbaked dough balls instead of baked cookies. Once solid, store in a freezer bag or container for up to 3 months. Bake directly from frozen adding a minute or two to the bake time.

More Cookie Recipes

Green Chile Chicken Enchiladas

by Chelsea Lords

Experience the ultimate Green Chile Chicken Enchiladas, where every bite is a blend of tender chicken, rich cheese, and spicy green chile, wrapped in a soft tortilla and smothered in a zesty sauce.

Pair this hearty meal with a light salad like this kale couscous salad or easy roasted veggie salad.

Green Chile Chicken Enchiladas

We’re excited to share that we’re drawing inspiration from the Green Chile Chicken Enchilada recipe found in “The Well Plated Cookbook” by Erin of WellPlated.com .

This remarkable cookbook, which includes over 130 quick, light meals, has been highly praised for its practical tips, healthy ingredient alternatives, and versatile ideas. We’ve already enjoyed several recipes from this inspiring and meticulously crafted cookbook, and we’re thrilled to explore this particular enchilada recipe further.

Ingredients

Olive Oil: For sautéing, adds flavor.
Bell Peppers & Onion: Add sweetness and texture.
Shredded Chicken: Main protein source.
Spices (Salt, Chili, Garlic, Cumin, Pepper): Enhance overall flavor.
Monterey Jack Cheese: Adds creaminess and texture.
Sour Cream/Greek Yogurt: Balances spices with creaminess and tang.
Green Chiles: Provide smoky heat.
Tortillas: Look for medium-sized 8-inch tortillas.
Green Enchilada Sauce: Adds moisture and spicy flavor.
Optional Toppings: Offer freshness and extra flavors.

QUICK TIP

Erin’s tip: Choose firm tomatillos with tight husks. Avoid those with dark, spotty, or shriveled husks. Remove the husks by pinching and pulling them off. Rinse and gently rub the tomatillos under warm water to remove the sticky film before roasting.

How To Make Green Chile Chicken Enchiladas

Prep Ingredients: Sauté bell peppers and onion in olive oil. Mix with shredded chicken, spices, half the cheese, sour cream, and green chiles.
Assemble Enchiladas: Fill tortillas with chicken mixture, roll, and place in a greased baking dish.
Bake: Cover with enchilada sauce, bake covered for 30 minutes, then uncover, top with remaining cheese, and bake for 5 more minutes.
Serve: Add optional toppings like tomatoes, cilantro, avocado, and onion. Enjoy!

STORAGE

Storing Green Chile Chicken Enchiladas

Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Store in a freezer-safe container for up to 3 months.

To reheat:

Oven: Heat at 350°F. For refrigerated, bake 20-30 minutes; for frozen, bake 45 minutes (thaw first if using a glass dish).
Microwave: For quicker reheating.

More delicious chicken dinners

Teriyaki Chicken Skewers with pineapple!
Chicken and Wild Rice with a cilantro-lime sauce
Chicken Alfredo lightened-up!
Saucy Chicken Enchilada Casserole
Chicken Stroganoff over egg noodles

Zucchini Bread

by Chelsea Lords

This Zucchini Bread recipe is the absolute best we’ve ever tried! It’s also easy and quick to make–in fact, you’ll only need one bowl and a wooden spoon to whip it together. And don’t worry — you won’t taste the zucchini, it’s the “secret” ingredient to deliver a perfectly moist quick bread.

Love Zucchini Bread Recipes? Us too! I’ve included directions below for how to make Zucchini Chocolate Chip Bread with this recipe. Or, if you’re craving a different variation, try this Lemon Zucchini Bread or Chocolate Zucchini Bread. If you’re looking for a healthier option, check out this Healthy Zucchini Bread.

Zucchini Bread Recipe

After years of trying many different zucchini bread recipes (along with my own trial and error and tweaking), I am confidently going to tell you that this is the best Zucchini Bread recipe I’ve ever tasted. And I’m so excited to share it with you today!

This recipe all started after making Smitten Kitchen‘s “ultimate” zucchini bread. Her recipe is pure genius–the real deal! And over the years of making it (many, many times!), I’ve slightly tweaked and adapted it. I make this recipe so often (and love it so much) that we even served miniature loaves of this bread at mine and my husband’s wedding reception!

Zucchini Preparation

Do You Have To Peel Zucchini For Zucchini Bread?

There’s no need to peel the zucchini before grating it for this bread. Quick breads should be just that–quick to make! Besides, the peel will add in pretty flecks of green throughout the bread.

Grating

After the zucchini(s) have been washed and dried, cut off the ends and then grate on the large holes of a box grater.

Do you squeeze the liquid out of zucchini for bread?

Nope! Again–easy quick bread recipe here! We’re relying on every ounce of the moisture the zucchini provides to deliver an ultra moist loaf of bread.

QUICK TIP

Why is this called quick bread? Quick breads use baking powder instead of yeast to get the batter to rise. Thus, there’s no need for 90 minutes or more of rising time that yeast breads need. Quick breads are indeed, very quick!

This is not a difficult bread to make, and the results speak for themselves. Here’s a quick overview of the process, with more detail in the recipe card below.

How to make Zucchini Bread

Prepare the pan. There are few things as frustrating as inverting a loaf pan and having the bread fall apart or stick to the bottom. Grease with nonstick spray (or rub on shortening) and then lightly dust with flour. Alternatively, line it with parchment paper. If you line with parchment paper, leave an overhang for easy removal.
Mix together the batter. We add everything to one bowl and mix it with a wooden spoon–easy peasy! Avoid hand or stand mixers as these machines will introduce too much air into the batter. This can cause bread to rise and fall or even sink during baking.
Bake. Bake for 55-60 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.

VARIATIONS

Make This Recipe Your Own!

How To Make Chocolate Chip Zucchini Bread

Add 1 cup of semisweet or milk chocolate chips (we like milk chocolate best!) to the batter. If adding chocolate chips, toss them in 1 tablespoon of the flour before adding to the batter. (Coating the chips with flour will ensure an even dispersion in the bread.)
If you’d prefer to add nuts or raisins instead, add 1 cup of either to this batter. Again, toss in 1 tablespoon flour first.

How To Make Zucchini Muffins

Spray and lightly flour a muffin tin.
Fill the cavities slightly higher than halfway.
Bake at 350 degrees F on the middle rack until muffins are lightly golden brown and the top of the muffins bounce back when you press on them–about 18-24 minutes.
Test with a toothpick to make sure the center of the muffin is done. If it comes out clean or with moist crumbs, the muffins are done; if it comes out wet, they need a few extra minutes.

Or try our Healthy Zucchini Muffins or Gluten Free Zucchini Muffins.

Zucchini Bread FAQs

1How do you know when Zucchini Bread is done baking?

It can be tricky to know when quick bread is fully baked. There are a lot of variables in baking zucchini bread such as altitude, humidity, actual oven temperature, bread pan used, etc. Here are a few cues to look for and tips to keep in mind:

Preventing under-baked zucchini bread: Make sure your oven is correctly calibrated; wait for the oven to fully preheat before adding the bread to the oven and position the loaf in the center of the oven.
Visual cues for doneness: Bread has pulled away slightly from the edges of the pan.
Physical cue for doneness: A toothpick (or fork) inserted into the center of the loaf comes out clean or with a couple of moist (not wet) crumbs.

2How do I cut zucchini for bread?

Cut off both ends of the zucchini. If using a large zucchini, first cut the zucchini in half horizontally. Take each half (or 1 small zucchini) and grate it for this recipe.

3How many zucchinis is 2 cups grated?

1 medium-sized zucchini will deliver 2 cups of grated zucchini–the perfect amount for this recipe!

4Should seeds be removed from zucchini for bread?

Bigger zucchinis with large seeds will need the seeds removed. To do this, cut the zucchini in half then use a spoon to scrape out any seeds in the middle. Smaller zuchinnis don’t need to be seeded because the seeds aren’t tough.

5What causes zucchini bread to fall apart?

If zucchini bread is cut into too soon, it is more prone to falling apart. Here are a few tips to ensure your bread doesn’t fall apart on you after baking:

Wait 15 minutes after baking to remove the bread from the pan. Baking is still happening, even out of the oven! It’s best to let the loaf sit in the pan to finish solidifying before trying to invert the loaf.
Always cool baked goods on a wire rack. Run a table knife along the edge of the pan and invert the loaf onto the wire rack. Quick breads need to be elevated so air can circulate around all sides as they cool. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly sticky.
Wait an hour before cutting in. Let the bread cool on the cooling rack for at least an hour before using a sharp serrated knife to cut slices.

6Why does zucchini bread sink in the middle?

A couple possible culprits:

Mixing too vigorously. If the batter is mixed with a hand or stand mixer (or even if it is stirred by hand too vigorously or quickly) it can collapse in the middle during baking. This is because too much air is introduced into the batter causing a less stable structure. The bread will rise then fall or collapse during the baking.
Too much liquid. Another possible culprit is that the batter is simply too wet and does not have enough dry ingredients.

7Why is my Zucchini Bread so heavy?

A few likely culprits contribute to dry or heavy bread:

Too much flour is packed into the measuring cup (which can happen if you’re pressing a measuring cup into a bag or box of flour and it gets compressed in the cup).
The bread is baked too long.
The batter is over-mixed.
You’re not using enough zucchini! Be sure to get a full two cups of grated zucchini.
You’re using expired baking agents. A final possible culprit is old/inactive baking soda or baking powder. Test the freshness of your baking agents before starting.

8Is Zucchini Bread healthy?

This particular recipe is more of a dessert-type recipe. If you’re looking for a healthier zucchini dessert, you’ve got to try our Zucchini Cake!

STORAGE

Can You Freeze Zucchini Bread?

Absolutely! Here’s how:

Let the bread cool completely on a wire cooling rack.
Wrap the uncut loaf with plastic wrap and place it into a freezer bag. Seal the bag, squeezing out excess air.
Thaw and enjoy the bread within 3 months.

You can also freeze shredded zucchini in a freezer bag so you have zucchini on hand whenever you want to make this easy bread recipe! That’s a great way to use up summer surplus–zucchini is famous for being prolific!

How long does Zucchini Bread last?

Stored at room temperature, this bread should stay fresh and perfectly delicious for 2 days. (We like it even better the 2nd day!). After day 2-3, the bread begins to lose texture (becoming too moist).

Should You Refrigerate Zucchini Bread?

If you’d like the bread to last longer (up to a week), yes. After day 2, store any leftover slices, individually and tightly wrapped in plastic, in an airtight container.

Use Up The Rest Of Your Zucchini:

Sheet Pan Chicken and Zucchini with a simple dipping sauce
Zucchini Boats with Italian sausage
Pasta Salad with roasted corn and zucchini
Zucchini Pasta Sauce with pesto

QUICK TIP

Use the right size bread pan! This apple bread recipe won’t bake up properly in other loaf pan sizes. Be sure to use a 9×5-inch (1 pound) pan. By the way, here’s our favorite loaf pan!

Roasted Green Beans (Two Ways!)

by Chelsea Lords

Roasted Green Beans are our favorite way to enjoy this seemingly humble vegetable! Just a few seasonings and a hot oven, and you’ll be amazed just how truly delicious green beans can be! Today we’re sharing our two favorite ways to enjoy green beans — simply seasoned or tossed with a crunchy Parmesan and breadcrumb topping!

In this post, we’re sharing all our tips and tricks to get the very best Roasted Green Beans, so each bite is filled with flavor and great texture.

Roasted Green Beans

Green beans have always been one of my favorite veggies — raw, sautéed, in a Thanksgiving green bean casserole — you name it, and I’ll eat them! But roasting green beans? Well, that completely takes them to the next level. They become beautifully caramelized with a crisp and slightly crunchy exterior and tender interior. They become nothing short of addicting!

Shopping For and Storing Green Beans

Before we start making these Roasted Green Beans, let’s chat about how to get great green beans and how to prep them!

Look for brightly and vibrantly colored green (as the name suggests!) green beans. A yellowish or brownish hue is a sign something has gone wrong. The skin should be smooth and tight.

Avoid green beans with lumps, creases, weathered bumps, or lots of blemishes. You may also think bigger is better, but when they get excessively thick or large, they become tough, stringy, and less flavorful. Young and tender beans are the best beans for this recipe.

Choose beans that feel firm. When beans are ripe, they should snap quickly and easily. (Test one in a batch to make sure the rest are going to be ripe!)

Storage: It’s best to use the green beans within 1-2 days of purchasing, but you can extend the shelf life by storing them well. To store for extended periods (up to 3-5 days) keep the beans in the fridge’s crisper drawer in a plastic bag. Don’t rinse or snap off the ends until you’re ready to roast them.

Recognizing when green beans have gone bad: Wetness and slime are signs that green beans are no longer good. Additionally, if there is a bad odor they have likely gone bad.

QUICK TIP

Green beans are sometimes called snap beans, and that’s because of how they’re prepared. To remove the stems, you just bend and snap them off!

How To Clean And Prepare Green Beans

Rinse the green beans under cold water to remove any dirt or debris.

Dry the beans thoroughly by rolling them between two kitchen towels. (See “quick tip” below).

Trim both ends of the beans with a sharp chef’s knife. You can do this quickly by grabbing a bunch of beans in a stack with one hand, tapping them to align the ends, and then laying them out to cut off those ends. Grab the bunch again and tap on the other side to align and cut again. Voila — you’ve trimmed a bunch all at once!

QUICK TIP

If the beans are at all wet, they will steam instead of roast and you’ll be missing out on the amazing roasted green beans flavor and texture. Take the time to thoroughly dry the beans before roasting!

How To Roast Green Beans (Tips)

Use a large sheet pan: The more space the green beans have (the less crowded they are), the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This definitely affects the end taste and texture of Roasted Green Beans. I use this 15×21 inch sheet pan (affiliate link) which makes a big difference for this recipe! Also, the bigger the pan, the quicker the beans will roast!
The actual thickness of green beans can vary greatly. It’s important to check while roasting rather than relying solely on a time guideline.
Use fresh green beans: While frozen green beans work, they’ll never get quite as crisp or nearly as flavorful as fresh green beans. I always recommend using fresh beans when roasting. (If you do opt to roast frozen green beans, check out the tips in this post.)
High oven temperature is vital to getting green beans perfectly caramelized and those beautifully crispy edges!

When Are Green Beans Fully Cooked?

Roasted green beans are finished when they yield a bright green color. They should be tender while still maintaining a slight bite. You can pierce the beans with a fork or take a quick bite of one to gauge how crisp-tender they are.

Difficult to chew? Undercooked
Mushy? Overcooked

Process shots: Add beans to the pan and sprinkle with crumbs; roast and serve.

Roasted Green Beans FAQs

1Should green beans be cooked covered or uncovered?

We definitely want them uncovered so they can roast nice and crisp up instead of steaming.

2What is the healthiest way to eat green beans?

While you can steam green beans and retain nutrients and flavor, we think roasting them is best! We’re adding in healthy fats (olive oil) and cooking the green beans whole! Tons of flavor and they’ve still got plenty of nutrients.

3How do you tenderize green beans?

No need to boil, steam, or otherwise prepare the beans (beyond trimming and washing) before throwing them in the oven to roast. This recipe is quick AND easy!

The high heat of the oven will nicely tenderize the beans, resulting in a beautifully caramelized exterior.

4What should I serve with green beans?

This veggie is quite versatile and pairs well with most entrees– especially meals with a lot of meat! We love this easy side dish best with the following meals:

5Are raw green beans safe to eat?

They are safe to eat raw if they’ve been properly washed.

A lot of confusion arises since dried beans (like kidney, black, or cannellini beans) aren’t safe to eat raw and need to be cooked before consuming. They contain high amounts of the toxin phytohaemagglutinin which is broken down during the cooking process.

STORAGE

How To Store Roasted Green Beans

Store green beans in a shallow dish, covered tightly with plastic wrap or foil, in the fridge. When properly stored, cooked green beans will last for 3 to 5 days in the fridge.

How To Reheat Roasted Green Beans

To reheat the green beans, make sure to use the oven and bake until they’re firm and crisp. (A microwave will make the green beans mushy.) To reheat in the oven, spread the beans out on a baking sheet, drizzle them with olive oil, and bake at 450 degrees for 4 or 5 minutes or until firm.

More veggie sides:

Roasted Cauliflower two ways — basic roasted recipe and Parmesan-Panko crusted
Roasted Broccoli topped with Parmesan cheese
Wild Rice Pilaf with a citrus vinaigrette
Roasted Sweet Potatoes with a sweet and savory version
Brussels Sprouts and Bacon with almonds

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Italian Dressing

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