Stuffed Shells with Sausage by Chelsea Lords Delicious, extra-cheesy, Stuffed Shells with Sausage use a few shortcuts to make this dinner so fast and easy to make. Stuffed Shells with Sausage My kids love red sauce and noodles — they ask for it just about every single day so I have to get a little creative in the way I’m dishing up those red-sauced noodles. Sometimes it’s this turkey bolognese or this spaghetti bolognese and other days I rely on these tried-and-true Stuffed Shells with Sausage or these chicken parm stuffed shells. They’re the perfect easy weeknight dinner, thanks to a few shortcuts, which I’ll share below! Recipe Shortcuts Marinara sauce. The main shortcut is using store-bought pasta sauce. While making homemade is simple, it still takes time and dirties another dish. Our two favorites to use in this recipe are Classico® Tomato & Basil Pasta Sauce or Rao’s® marinara sauce. A good marinara makes a huge difference and give you an authentic Italian flavor without any extra effort. And because a good marinara sauce has so much flavor, we don’t need to add many additional seasonings and spices to these Stuffed Shells with Sausage. Seasoned cream cheese. No need to chop onions for this Italian dish! Try using green onion & chive cream cheese, which brings out the traditional onion flavor in an Italian dish without any extra work. Pre-shredded cheese. I’m usually all about shredding cheese off a block, but for this recipe, it works to use pre-shredded. I recommend an Italian blend so it further intensifies the Italian-inspired flavors in this dish. Pre-chopped or frozen yellow onion. If you’re looking to save even more time, you can generally buy pre-diced onions in the produce section of the grocery store or even in the frozen aisle. QUICK TIPIf you’d like to sneak more veggies (and flavor) into these stuffed shells with sausage, saute some finely diced carrots, celery, and/or diced green pepper along with the onion. You can buy these veggies frozen, typically the combination is labeled as “mirepoix” Stuffed Shells with Sausage Tips Cook a few extra shells. Occasionally a shell (or a few!) will break, so boil a few extra shells to use just in case that happens. Any leftovers can be chopped up and eaten with marinara sauce. Salt the pasta water. Make sure the jumbo pasta shells are well salted as they cook, since salting is the only chance you have to season the actual pasta and the entire dish can taste bland with un-seasoned pasta. Read about how to properly salt your pasta water here. As a general rule of thumb, I add 1 teaspoon salt to 4 cups of water. Stuff the shells efficiently. Add the cheese and sausage mixture to a gallon-sized zipper-top plastic bag. Press the cheese mixture to one side of the bag and using scissors, cut off a 1-inch opening in the corner. Squeeze the cheese mixture into each shell and gently press the mixture down to fill the shells. Completely cover the shells with sauce. Aim to cover every part of the shells with marinara sauce so you don’t get tough, overcooked edges of pasta. Make ahead. Stuffed Shells with Sausage can be made up to a day in advance and then baked when you’re ready. If you make this recipe ahead of time, prepare them fully but do not bake. Once ready to bake them, bake for 30 minutes, covered with foil, and then uncover the shells and finish baking according to the recipe directions. How to freeze Stuffed Shells with Sausage I don’t recommend freezing the entire baked casserole. Instead, freeze the shells without sauce, right before baking: Fill all the boiled shells with the cheese and sausage mixture and place on a large sheet pan. Tightly cover with plastic wrap and then foil and allow to freeze completely. Once frozen, transfer the shells to large freezer bags. Remove any air and return to the freezer. You can freeze these stuffed shells for up to 3 months. When ready to eat: Add 1 cup marinara to a baking dish. Place the frozen shells on top and cover with the remaining marinara sauce. Bake at 400 degrees F (uncovered). Check that the shells are hot and cooked through at about 30-35 minutes and add additional time as needed. Add the cheese on top and bake for 5-10 minutes to melt. More delicious dinner recipes Creamy Pesto Pasta with sun-dried tomatoes Chicken Tinga Tacos with pickled red onions Short-cut Margherita Pizza on naan bread Chicken and Wild Rice with a cilantro-lime sauce Bruschetta Pasta with freshly grated Parmesan cheese FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Stuffed Shells with Sausage 5 from 12 votes - Review this recipe These delicious, extra cheesy, Stuffed Shells with Sausage use a few shortcuts to make this dinner fast and easy to make. SAVE TO RECIPE BOX Print Recipe Stuffed Shells with Sausage 5 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These delicious, extra cheesy, Stuffed Shells with Sausage use a few shortcuts to make this dinner fast and easy to make. Course Dinner, Main Course Cuisine Italian Keyword Sausage Stuffed Shells, Stuffed Shells with Sausage Prep Time 20 minutes minutes Cook Time 35 minutes minutes Total Time 55 minutes minutes Servings 4 adult servings Chelsea Lords Calories 659kcal Author Chelsea Lords Ingredients▢ 24 jumbo pasta shells uncooked▢ 1 tablespoon olive oil▢ 1 cup yellow onion▢ 2 teaspoons minced garlic▢ 1/2 pound extra-lean ground beef▢ 1/2 pound ground Italian sausage▢ 1 tablespoon Italian seasoning▢ Fine sea salt and freshly cracked pepper▢ 1 jar (24 ounces) marinara sauce (We love Rao's or Classico's Tomato Basil)▢ 1 container (7.5 ounces) chive and green onion cream cheese (soft, spreadable)▢ 1 bag (2 cups) shredded Italian cheese blend, separated▢ 1/2 cup grated Parmesan cheese▢ 1 large egg▢ Optional: fresh parsley, fresh basilUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Bring a large pot of water to boil. Spray a 9x13-inch ceramic or glass baking dish with nonstick spray. Spread 1 cup (245g) of the pasta sauce on the bottom of the pan and set aside. SHELLS: Salt the water once it's boiling (I add 1 teaspoon fine sea salt to every 4 cups of water). Cook the jumbo pasta shells according to package directions for al dente, boiling for 1 minute less than the package says. I recommend boiling a few extra in case some break. Drain, rinse in cold water, and set aside.MEAT MIXTURE: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add in the onion and stir for 3-5 minutes or until softened. Add in the garlic and stir for 30 seconds or until fragrant. Move veggies to the side of the pan and add in the ground beef, Italian sausage, Italian seasoning, salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Stir and break up the meat. Cook until browned and then remove from the heat (drain any grease if needed) and set aside.CHEESE MIXTURE: In a large bowl, mix cream cheese spread, 1 and 1/2 cups of the Italian cheese, the Parmesan and egg. Mix until combined. Add in the cooked beef/sausage mixture and stir to combine. Spoon about 2 tablespoons of the mixture into each shell. (See Note 1.)BAKE: Place the stuffed shells on the sauce in prepared pan and then pour the remaining sauce over top, covering the shells completely. Bake for 35 minutes. Sprinkle with the remaining 1/2 cup Italian cheese and cook for 10 more minutes.ENJOY: Remove and top with fresh parsley and basil if desired. Recipe NotesNote 1: To stuff the shells easily, add the cheese and sausage mixture to a gallon-sized zipper-top plastic bag. Press the cheese mixture to one side of the bag and using scissors, cut off a 1-inch opening in the corner. Squeeze the cheese mixture into each shell and gently press the mixture down to fill the shells. Make ahead: These stuffed shells with sausage can be made up to a day in advance and then baked when you're ready. If you make this recipe ahead of time, prepare them fully but do not bake them. Once ready to bake, bake for 30 minutes, covered with foil; then uncover the shells and finish baking according to the recipe directions. Nutrition FactsServing: 1serving | Calories: 659kcal | Carbohydrates: 44g | Protein: 40g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 151mg | Sodium: 931mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 6mg | Calcium: 397mg | Iron: 4mg 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.
Caprese Salad by Chelsea Lords This refreshing and nutritious Caprese Salad is inspired by the classic Italian salad of the same name. We’re switching things up a bit by adding a ripe avocado and an herby basil vinaigrette with the classic combination of tomatoes, basil, and mozzarella. Love these flavors as much as we do? Try our Balsamic Caprese Chicken or Caprese Pasta next! Caprese Salad I’ve shared a bit about our trip to Italy this spring and how inspired I’ve been by Italian ingredients and cuisine. We took a few cooking classes in the cities we visited and our favorite was in Siena. The class was in the upstairs farmhouse kitchen owned by a very lively Italian grandma. She taught us how to make several authentic Italian dishes (including a Caprese salad which serves as the inspiration for this recipe!) and shared tips and tricks that have come from a lifetime of learning and owning a restaurant. Caprese Salad Ingredients Fresh Veggies: Garden-fresh tomatoes and basil are the best if you have access to them. They add so much flavor! Mozzarella:This salad uses soft mozzarella pearls. If you have block mozzarella, cut it into pieces that match the size of the halved pearls, so everything is the same size when you eat it. Basil Dressing: The vinaigrette is a game changer on this salad, but if you’re in a pinch for time you can drizzle everything with olive oil or a balsamic reduction. Caprese Salad Variation Ideas Swap out the tomatoes for fresh, ripe peaches. Combine with prosciutto and a balsamic reduction. Swap out the basil vinaigrette for a balsamic reduction instead (see “quick tip” below). Drizzle with a balsamic vinaigrette instead of the basil vinaigrette. A balsamic vinaigrette is much milder than a balsamic reduction. You can find the recipe for my favorite balsamic vinaigrette in this Caprese Quinoa Salad. Skip the dressings altogether and drizzle everything with good quality extra virgin olive oil instead. QUICK TIP You can buy a balsamic glaze in the grocery store, or easily make your own. To make your own: whisk together 1/2 cup balsamic vinegar and 1/2 tablespoon honey in a small pot. Bring to a simmer over medium heat, reduce the heat to low, and simmer until thickened and reduced to about 2 tablespoons. This takes about 7-12 minutes. Caprese Salad FAQs1Is Caprese Salad healthy?There are lots of nutritional benefits to the ingredients in a Caprese Salad. Here are a few: Tomatoes are a great source of vitamin C, potassium, and vitamin K. Mozzarella is lower in sodium and calories than most other cheese. Basil is a great source of calcium, omega-3 fatty acids, and vitamin K Avocados are loaded with fiber and fatty acids linked with heart health. And also, there is no added sugar to this recipe. 2How do you eat Caprese Salad?This salad can be served as an appetizer, light lunch, or a side salad. 3What do you eat Caprese Salad with? As a side salad, we love it with grilled chicken or grilled flank steak (thinly sliced) on the side. This salad also pairs very nicely with crusty bread — you can sop up the leftover dressing with the bread (delicious!). You can add this salad on top of a bed of noodles for a tasty pasta salad. This salad is delicious spooned over avocado toast. 4How do you say Caprese Salad in Italian?In Italy, this type of salad is called Insalata Caprese Southern parts of Italy will typically say “cah-preh-zseh” More Northern parts will pronounce it “cah-prey-zay” 5Why is it called Caprese Salad?The name translates to “salad of Capri” and has its orgins from the island of Capri which is south of the coast of Naples. Caprese Salad Tips Dress to preference. You may not want the entire batch of dressing on this salad. We usually add it all, but we love dressing! Refrigerate any leftovers in an airtight container for up to a week. Leftover dressing will slightly darken in color but is still great to eat. If it separates and solidifies, this is normal; olive oil solidifies at cold temps. Let dressing stand at room temperature for about 20 minutes and then shake to re-combine. Rip the basil instead of cutting it. One of the fun tips I learned in Italy is to rip the basil rather than cut it — our instructor swears by this for a more pronounced flavor. Season to taste. This salad benefits greatly from salt and pepper. If it tastes at all flat or less than spectacular, it may just be under-seasoned. You’ll also likely need more salt for less ripe/less fresh veggies. Taste before serving, adjusting the seasoning as needed. Enjoy right after being made. This salad doesn’t sit or store well for any amount of time. It’s really best right after being assembled and loses texture (becomes watery) the longer it sits. More Delicious Salads Thai Quinoa Salad with a peanut dressing Israeli Salad simple cucumber and tomato salad Panzanella Salad with fresh corn and tomatoes Steak Salad Recipe with an herby cilantro-lemon vinaigrette Honey Mustard Salad Dressing over a chicken and veggie salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Caprese Salad with Basil Dressing 5 from 5 votes - Review this recipe This refreshing and nutritious Caprese Salad is inspired by the classic Italian salad of the same name. We're switching things up a bit by adding a ripe avocado and an herby basil vinaigrette with the classic combination of tomatoes, basil, and mozzarella. SAVE TO RECIPE BOX Print Recipe Caprese Salad with Basil Dressing 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This refreshing and nutritious Caprese Salad is inspired by the classic Italian salad of the same name. We're switching things up a bit by adding a ripe avocado and an herby basil vinaigrette with the classic combination of tomatoes, basil, and mozzarella. Course lunch, Salad, Vegetarian Cuisine Italian, Vegetarian Keyword caprese salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 -6 as a side Chelsea Lords Calories 386kcal Author Chelsea Lords Cost $6.72 IngredientsBasil Dressing▢ 1 teaspoon minced garlic (~1 clove)▢ 1 tablespoon minced shallot▢ 1 cup packed coarsely chopped basil leaves, Note 1▢ 1 and 1/2 tablespoons red wine vinegar▢ 1 tablespoon fresh lemon juice▢ 1/4 cup extra virgin olive oil▢ Sea salt and freshly cracked pepperCaprese Salad▢ 6 cocktail-style (Campari) or cherry tomatoes, sliced in half then cut into wedges (heaping 3 cups)▢ 1 cup (5 oz.) mozzarella pearls▢ 1/3 cup fresh basil▢ 1 large avocado, skin and pit removedUS - Metric USMetric InstructionsFor the Basil DressingAdd the garlic, shallot, and coarsely chopped basil to a small food processor. Pulse 6-8 times to chop the ingredients. Add the red wine vinegar, fresh lemon juice, and salt + pepper to taste (I use about 1/2 teaspoon of salt and 1/4 teaspoon pepper).Pulse a few times and while running, drizzle in the extra virgin olive oil and pulse until smooth. Avoid pulsing the mixture too much with the olive oil, as sometimes oil from a metal can have a metallic reaction and alter the taste of the dressing.Caprese SaladSlice the tomatoes and add to a large bowl. Cut the mozzarella into small pieces (or halve mozzarella pearls) and add to the bowl. Tear the basil and add on top. Remove the skin and pit of an avocado and then chop. Add to the bowl, adding a squeeze of lemon to the avocado to keep it from browning.Dress the salad with the basil dressing to taste (we like to add all the dressing, but you may want less; See Note 2). Add additional salt and pepper to salad if needed. (I typically add 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to preference.) Enjoy the same day this salad is made. (Leftovers do not keep well.) Recipe NotesNote 1: If purchasing packages of fresh-cut herbs (usually in the refrigerated produce section of the grocery store) this is about 1 and 1/2 packages of the 3/4 ounce containers. I give the basil leaves ( and the bulk of the stems are fine) a quick coarse chop then lightly pack them in a 1 cup measuring cup to get this measurement. Note 2: Leftover dressing will keep for up to a week in the fridge. Leftover dressing will slightly darken in color, but is still great to eat. If it separates and solidifies, this too is normal (olive oil solidifies at cold temps). Let dressing stand at room temperature for about 20 minutes and then shake to re-combine. Nutrition FactsServing: 1serving | Calories: 386kcal | Carbohydrates: 8g | Protein: 14g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 53mg | Potassium: 532mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4358IU | Vitamin C: 27mg | Calcium: 360mg | 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.
BBQ Chicken Sandwich by Chelsea Lords This show-stopping, flavor-packed BBQ Chicken Sandwich is made with slow-cooked saucy chicken. Add the sweet BBQ chicken to a toasted bun with a quick guac and easy coleslaw. Pair this barbecue favorite with a corn salad or potato salad. BBQ Chicken Sandwich These easy sandwiches have been on major repeat at our house this summer; they’re crazy-simple to make, loaded with flavor, and everyone in my family is obsessed with them! One of my favorite things about this recipe is that we use a slow cooker to cook the meat. No worries if you don’t have a grill or smoker, you can enjoy delicious BBQ chicken with this recipe. Ingredients Ketchup and Tomato Paste: Provide a base for the sauce, adding a rich tomato flavor and thickness. Apple Cider Vinegar: Adds acidity and tanginess, balancing the sweetness. Brown Sugar: Sweetens the sauce, complementing the acidity. Paprika: Offers a sweet and mild spice. Worcestershire Sauce: Adds a complex, savory flavor. Mustard and Onion Powder: Enhance the sauce with sharpness and depth. Chicken Thighs: Are the main protein; they’re tender and absorb the sauce well. Onion: Adds sweetness and texture. Buns and Butter: Serve as the vessel for the sandwich; browning them adds flavor. Coleslaw and Avocado: Provide freshness and a creamy element to complement the chicken. How To Make BBQ Chicken Sandwiches Slow Cook: Combine ketchup, vinegar, sugar, tomato paste, spices, and seasoning in a slow cooker. Add trimmed chicken thighs and sliced onion. Cook on low for 4-6 hours. Shred Chicken: Once cooked, shred the chicken in the sauce and leave uncovered to thicken. Prepare Buns and Guacamole: Toast buttered buns. Mash avocados with lime juice, salt, and pepper. Assemble: Spread guacamole on buns, add chicken and onion, top with coleslaw, and serve your BBQ Chicken Sandwiches. QUICK TIPToasting the buns also ensures that the sandwich toppings don’t make the bread too soggy. What To Serve With BBQ Chicken Sandwiches Here are some of our favorite additions to BBQ Chicken Sandwiches, along with our top side dish choices to complement them. Coleslaw: Adds a crunchy, refreshing contrast. We love throwing this in our sandwiches. Quick “Guac“: Enhance your sandwich with a layer of easy homemade guacamole by mashing a ripe avocado with salt, pepper, and lime juice, or use prepared guacamole for convenience. Adds a creamy dimension to the sandwich. Potato Salad: Creamy, hearty, and pairs well with BBQ flavors. Baked Beans: Sweet and savory, complementing the smokiness. Corn on the Cob: Sweet and buttery with a charred flavor. Pickle Spears: Their tartness cuts through the BBQ richness. French Fries or Sweet Potato Fries: Popular and easy. Grilled or Roasted Vegetables: Healthy option like bell peppers or zucchini. Macaroni and Cheese: Creamy and comforting. Garden Salad: Light and fresh balance. Chips and Dip: Simple and casual addition to BBQ Chicken Sandwiches. More Easy Recipes Jalapeño Chicken Salad Sandwiches BBQ Chicken Tacos Margherita Pizza Sloppy Joes Honey Mustard Chicken Salad Sandwiches FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. BBQ Chicken Sandwich 5 from 2 votes - Review this recipe A show-stopping, flavor-packed BBQ Chicken Sandwich made with slow-cooked saucy chicken. Add the sweet BBQ chicken to a toasted bun with a quick guac and easy coleslaw. SAVE TO RECIPE BOX Print Recipe BBQ Chicken Sandwich 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A show-stopping, flavor-packed BBQ Chicken Sandwich made with slow-cooked saucy chicken. Add the sweet BBQ chicken to a toasted bun with a quick guac and easy coleslaw. Course Dinner, Main Course, Sandwich Cuisine American Keyword BBQ Chicken Sandwich Prep Time 25 minutes minutes Cook Time 5 hours hours Total Time 5 hours hours 25 minutes minutes Servings 6 -8 sandwiches Chelsea Lords Calories 450kcal Author Chelsea Lords Cost $7.12 Ingredients▢ 1/2 cup Heinz ketchup▢ 1/3 cup apple cider vinegar▢ 4 tablespoons packed light brown sugar▢ 1/4 cup tomato paste▢ 2 tablespoons paprika (sweet not smoked)▢ 1 and 1/2 tablespoons Worcestershire sauce▢ 2 teaspoons dry mustard powder▢ 2 teaspoons onion powder▢ 1 teaspoon EACH: fine sea salt, freshly cracked pepper▢ 1 large yellow onion, thinly sliced (or 2 small onions)▢ 3 pounds (~11-13 total) boneless skinless chicken thighs, excess fat cut off (don't use chicken breasts)▢ 6-8 hamburger buns + butter (we love Brioche buns)▢ Serve with: coleslaw (see Note 1) and 2 large avocados with lime juiceUS - Metric USMetric InstructionsSLOW COOKER: Spray slow cooker with nonstick spray. Add the ketchup, apple cider vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, mustard powder, onion powder, and salt and pepper. Whisk to combine.CHICKEN AND ONION: Remove the fatty parts of the chicken thighs (some fat is fine; just cut out the majority of the fat). Add the chicken thighs right to the sauce. Thinly slice the onion. Add to slow cooker and stir to combine everything. Spread the mixture evenly in the slow cooker, making sure everything is generously coated with sauce. COOK: Place the lid on the slow cooker and cook on low for 4-6 hours or until chicken shreds easily (this is about 4.5 to 5 hours for me). I don't recommend cooking on high; it tends to dry out the chicken. FINISH CHICKEN: As soon as the chicken shreds easily with 2 forks, it's done! Shred the chicken right in the slow cooker and stir it in the sauce. The sauce is a little thin at first, but will absorb and thicken a lot, once the chicken has shredded and it cools. Leave the crockpot uncovered, turn to warm, and let stand for 15-20 minutes, stirring occasionally to continue thickening the sauce as you prepare everything else.COLESLAW: Use store-bought or make your own (See Note 1). BUNS AND QUICK GUACAMOLE: Spread butter on the insides of the buns. Add to a skillet or griddle and lightly brown the buns over medium heat. Set aside. In a small bowl, add the ripe avocados and mash with a fork. Add a pinch of salt and pepper (garlic powder if you'd like) and a squeeze of lemon. Mash to make a quick guac. Spread the guacamole along the bottom of the buns.ASSEMBLE: Using tongs, scoop out chicken and onions to go on top of the guac. Add a generous spoonful of coleslaw. Top with the other bun half. Enjoy immediately! Video Recipe NotesNote 1: Use a bag of coleslaw mix and Marie's® coleslaw dressing and toss to combine (add dressing gradually until mix is sufficiently dressed; you won't use all of it) or make this homemade coleslaw recipe. Nutrition FactsServing: 1sandwich | Calories: 450kcal | Carbohydrates: 39.3g | Protein: 40.9g | Fat: 10.7g | Cholesterol: 193.1mg | Sodium: 562.9mg | Fiber: 2.3g | Sugar: 14g 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 Falafel by Chelsea Lords Herb-packed and chickpea-filled Baked Falafel overflows with nutritious ingredients, tons of flavor, and is baked in an irresistible herbed olive oil blend. We love falafel! Eat them plain, serve them in a falafel bowl, in a pita sandwich, or on top of a salad; the possibilities are endless! The Best Baked Falafel During my weeks in Israel, I fell in love with falafel, learning to make it in local cooking classes. Inspired, I’ve created a baked version that’s as delicious as the traditional fried one but healthier. This recipe, high in nutrients and vegetarian, uses a mix of olive oil, pepperoncini liquid, and dried herbs, making these falafels not only healthier but incredibly tasty. It’s a delightful fusion of Israeli culinary insights and a healthier cooking approach. Try it, and it might just be the best baked falafel you’ve ever had! Ingredients In Baked Falafel Dried Chickpeas: Use overnight-soaked dried chickpeas for best flavor and texture. Add 1/2 teaspoon baking soda to soaking water for softer chickpeas. Herb Blend: Combine 1 cup each of flat-leaf parsley, cilantro, and green onions. Adjust or add herbs like dill to taste. Garlic: Use generously, but adjust the amount according to preference. Seasonings: Customize with cumin, coriander, paprika, salt, and pepper. Add 1/4 to 1/2 teaspoon cayenne pepper for heat, if desired. Baking Powder: Adds fluffiness and airiness to falafel. Flour, Oil, and Broth: Essential for consistency and flavor. Substitute vegetable broth with chicken broth or water, and use whole wheat or chickpea flour instead of white flour. QUICK TIPCanned chickpeas won’t work in this recipe! They’re too wet and won’t form into workable patties. How To Bake Falafel Soak Chickpeas: Soak dried chickpeas overnight or until tender. Blend Mixture: In a food processor, blend drained chickpeas with chopped parsley, cilantro, green onions, garlic, spices, baking powder, salt, flour, olive oil, and broth or water until well mixed. Prepare Tray: Mix olive oil, pepperoncini liquid, garlic powder, oregano, and pepper, and spread on a baking sheet. Form Patties: Shape the mixture into flat discs and place on the tray. Bake: At 375 degrees F for 25-30 minutes, flipping halfway through. Serve and Store: Serve hot and store leftovers in the fridge for up to 4 days or freeze for 3 months. Serving Suggestions There are countless delicious ways to serve Baked Falafel. Some of our favorite ways to serve them: In a Bowl: Combine with couscous, rice, veggies, or salad, topped with cherry tomatoes, cucumbers, olives, red onions, feta, pita bread, and sauces like hummus or tzatziki. In a Wrap: Stuff pita or tortilla with lettuce, tomatoes, veggies, feta, and hummus or tzatziki sauce. In a Salad: Add to a Greek salad. As an Appetizer: Serve with a variety of dipping sauces, such as hummus, tzatziki, baba ganoush, or tahini. STORAGE Storage Tips Refrigerate: Store in an airtight container in the fridge for up to 4 days. Freeze: Freeze in a single layer, then transfer to a freezer bag or container. They can be frozen for up to 3 months. Reheat: Warm in the oven, air fryer, or microwave before serving. Frozen falafel can be reheated directly from frozen. More Vegetarian Recipes Vegetarian Enchiladas Vegetable Curry Vegetable Soup Vegetarian Shepherd’s Pie Vegetarian Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Baked Falafel 5 from 1 vote - Review this recipe Herb-packed and chickpea-filled Baked Falafel is loaded with nutritious ingredients, tons of flavor, and baked in an irresistible herbed olive oil blend. SAVE TO RECIPE BOX Print Recipe Baked Falafel 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Herb-packed and chickpea-filled Baked Falafel is loaded with nutritious ingredients, tons of flavor, and baked in an irresistible herbed olive oil blend. Course Dinner, Main Course, Salad, Vegetarian Cuisine Healthy, Mediterranean, Moroccan, Vegan, Vegetarian Keyword falafel Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 20 -22 falafels Chelsea Lords Calories 90kcal Author Chelsea Lords Cost $4.12 IngredientsFalafels▢ 1 and 1/4 cups (8 oz.) dried chickpeas (don't use canned chickpeas)▢ 1 cup coarsely chopped Italian flat-leaf Parsley▢ 1 cup coarsely chopped cilantro leaves▢ 1 cup thinly sliced green onions (only the white and light green parts)▢ 4-6 cloves garlic, coarsely chopped (we like 6 cloves)▢ 1 teaspoon ground cumin▢ 1/2 teaspoon EACH: sweet paprika, freshly cracked pepper, ground coriander seed, baking powder▢ 1 and 1/2 teaspoon fine sea salt▢ 1 tablespoon white all-purpose flour▢ 1 tablespoon olive oil▢ 1/4 cup vegetable broth (or water)On the tray▢ 1/4 cup liquid surrounding jarred pepperoncinis▢ 1/4 cup olive oil▢ 1/2 teaspoon EACH: garlic powder, oregano▢ 1/4 teaspoon freshly cracked pepper▢ See Note 1 for serving suggestionsUS - Metric USMetric InstructionsSOAK CHICKPEAS OVERNIGHT: Place chickpeas in a large bowl (they will expand a lot) and add lots of cold water. Leave out to soak overnight (8-12 hours) or until tender. They can soak for longer (2 days)--just keep them covered in the fridge for longer periods of time.FALAFEL: Preheat the oven to 375 degrees F. Drain chickpeas well and add to a large food processor. Add in the loosely packed and coarsely chopped parsley, cilantro, and thinly sliced green onions. Add in the chopped garlic cloves, cumin, paprika, pepper, coriander, baking powder, salt, flour, olive oil, and broth (or water). Pulse/blend for 3-5 minutes on high speed, scraping down the sides as needed. Blend until the chickpeas are broken down and herbs are well incorporated (see picture in post). PREP THE TRAY: Set out a large sheet pan. In a small bowl stir together the 1/4 cup olive oil, 1/4 cup pepperoncini liquid, garlic powder, oregano, and pepper. Whisk and then pour on the sheet pan. Tip the tray until the mixture coats the bottom of the pan. Set aside.FORM PATTIES: Using a 1/8 measuring cup (2 tablespoons), scoop the dough and shape into discs about 1/2-inch thick and 2 inches wide. If the mixture is too hard to work with, refrigerate it for 20-30 minutes. Place the patties on the oiled tray. You should get about 20-22 falafel patties.BAKE: Bake for 25-30 minutes. After 15 minutes, remove the pan and turn all the patties to the other side (using a metal spatula). Patties should be golden brown on both sides. SERVE: Serve fresh out of the oven with sauce of choice. Make falafel wraps or bowls. (See Note 1)STORAGE: Baked Falafel stores well in the fridge for up to 4 days, or in the freezer for 3 months. Recipe NotesNote 1: Serving suggestions: There are lots of ways to enjoy Baked Falafel! Our favorite is in a falafel bowl with red pepper hummus and tzatziki sauce (my favorite tzatziki sauce is in this Greek chicken recipe and pictured in these pictures). In a falafel bowl: Start with a base of cooked couscous, rice, veggies, or a salad. Add the Baked Falafel patties and any other toppings such as chopped cherry tomatoes, chopped Persian cucumbers, halved Kalamata olives, thinly sliced red onions, feta cheese, and toasted pita bread. Add sauces such as hummus, tzatziki, baba ganoush, or tahini sauce. In a wrap: Fill a large pita or tortilla with lettuce, cherry tomatoes, veggies, feta cheese, and a sauce (I suggest hummus and/or tzatiziki). In a salad: We love this Greek salad with a few falafel patties added in. As an appetizer: Serve falafel with a variety of different sauces to dip in! Use sauces such as hummus, tzatziki, baba ganoush, or tahini sauce Nutrition FactsServing: 22falafels | Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 181mg | Potassium: 172mg | Fiber: 3g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 26mg | 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.
Rice Krispie Treats Recipe by Chelsea Lords These thick, chewy, and marshmallow-filled Rice Krispie Treats are easy to make and loved by adults and kids alike. I’m sharing all my tips and tricks to make this Rice Krispie Treat recipe taste even better than what you’d get from a bakery! Be sure to try these fun variations next: Peanut Butter Rice Krispies Treats, Scotcheroos, Chocolate Rice Krispies Treats, or Fruity pebble Rice Krispies Treats. The Best Rice Krispies Treats Recipe My mom often made Rice Krispies Treats, or these Carmelitas, and added festive sprinkles or a chocolate drizzle for holidays. I’ve perfected the rice krispie treat recipe over the years. Keep reading for my tips! Rice Krispies Treats are versatile for special occasions. Add chocolate and sprinkles, and they’re ready in under 30 minutes. A budget-friendly dessert that impresses! Ingredients Butter: Adds richness and helps create a smooth texture to the Rice Krispie Treat Recipe. Miniature Marshmallows: Sweetens and binds the treats together. Rice Krispies Cereal: Gives the treats their crunchiness. Sea Salt: Balances the sweetness and adds flavor. Vanilla Extract: Enhances the overall taste with a vanilla flavor. Rice Krispies Treat Variations Top with chocolate: Use white, milk, dark, semi-sweet, or colored candy melts. Drizzle or spread it on top of this Rice Krispie Treat Recipe. Make them festive: Decorate for holidays with themed sprinkles. (See our favorite Halloween Krispie Treats here!) Add mix-ins: Include roughly chopped candies like Kit-Kat Bars, Oreos, Reese’s Cups, or chocolate bars. Explore more variations here! How To Make Rice Krispies Treats Melt butter in a pot over low heat. Add marshmallows, stir until melted. Mix in cereal, salt, and vanilla extract. Pour into a pan, press gently, and let cool. Optional: Drizzle with melted white chocolate and add sprinkles. Cut into bars and enjoy your Rice Krispie Treat Recipe! STORAGE Storing This Rice Krispie Treat Recipe Room Temperature: Store this dessert at room temperature in an airtight container for short-term freshness. Refrigeration: For longer storage or in warmer conditions, refrigerate them in an airtight container. Freezing: Freeze individually wrapped bars for up to 6-8 weeks. Prevent Sticking: Use parchment paper between layers to prevent sticking. More Easy Dessert Bars Seven Layer Bars S’mores Bars Carmelitas Funfetti Bars Blueberry Oatmeal Bars FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Rice Krispie Treat Recipe 5 from 2 votes - Review this recipe These thick, chewy, and marshmallow-filled Rice Krispie Treats are easy to make and loved by adults and kids alike. I'm sharing all my tips and tricks to make this Rice Krispie Treat recipe taste even better than what you'd get from a bakery! SAVE TO RECIPE BOX Print Recipe Rice Krispie Treat Recipe 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These thick, chewy, and marshmallow-filled Rice Krispie Treats are easy to make and loved by adults and kids alike. I'm sharing all my tips and tricks to make this Rice Krispie Treat recipe taste even better than what you'd get from a bakery! Course Dessert, Snack Cuisine American Keyword Rice Krispie Treat Recipe Prep Time 15 minutes minutes Setting Time 30 minutes minutes Total Time 45 minutes minutes Servings 16 bars (a 9x9-inch pan) Chelsea Lords Calories 483kcal Author Chelsea Lords Ingredients▢ 5 tablespoons unsalted butter▢ 1 bag (16 oz.) miniature marshmallows divided▢ 6 cups Rice Krispies cereal or other crispy rice cereal▢ ¼ teaspoon fine sea salt▢ 1 teaspoon vanilla extractOPTIONAL TOPPING▢ ⅓ cup white chocolate chips (or use milk, semi-sweet, or dark chocolate)▢ ¼ teaspoon vegetable oil▢ Optional: Nonpareil sprinklesUS - Metric USMetric InstructionsPREP: Line a 9x9-inch pan with parchment paper (or foil) with an overhang, and lightly spray with cooking spray. Set aside.MELT BUTTER AND MARSHMALLOWS: In a large pot, melt the butter over medium-low heat, stirring occasionally. As soon as the butter is melted, reduce the heat to low. Add in 8 cups (339g) of the miniature marshmallows. Stir constantly until the marshmallows are JUST melted.FLAVOR ADDITIONS: Remove from the heat and stir in the salt (reduce if sensitive to salt), vanilla extract, and cereal. Stir to coat in the cereal. Once well coated, pour in the rest of the marshmallows (2 ½ cups). Stir to coat until ingredients are well incorporated.ADD TO PAN: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and then press the mixture gently into the prepared pan. Don't press too hard as you'll get a denser/harder treat. Set aside to cool for about 30 minutes.OPTIONAL WHITE CHOCOLATE TOPPING: Meanwhile, add the white chocolate and vegetable oil to a microwave-safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Transfer the melted chocolate to a plastic bag, cut off the tip, and drizzle evenly over the bars. Immediately add the sprinkles and allow the chocolate to harden at room temperature. ENJOY: Use the parchment overhang to pull the bars out from the pan. Use a sharp knife to make cuts (run a knife under hot water, then dry with a towel for easier cutting). These bars are best enjoyed the same day. Video Recipe NotesHow to freeze these treats: Wrap each treat individually in a square of wax paper and then wrap with plastic wrap. Place the individually wrapped treats in a resealable freezer bag and press out the air. Freeze for up to 6 months. Enjoy a treat by thawing on the counter at room temperature for about 20 minutes. Nutrition FactsCalories: 483kcal | Carbohydrates: 101g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 530mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 6018IU | Vitamin C: 56mg | Calcium: 14mg | Iron: 27mg 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.
Soft Sugar Cookies by Chelsea Lords This chewy Soft Sugar Cookies Recipes has an amazing cream cheese frosting and lots of sprinkles! After you’ve tried Soft Sugar Cookies, make sure to try these snickerdoodle cookies, these peanut butter cookies, or these oatmeal cookies! The Best Soft Sugar Cookie Recipe It doesn’t get much better than these super-chewy Soft Sugar Cookies piled high with the best cream cheese frosting and a rainbow of sprinkles. These are the ultimate chewy sugar cookies, and I hope you love them as much as we do! This cookie dough isn’t meant for cut-out sugar cookies (my favorite sugar cookie dough for cutout cookies is here); these are meant to be big and soft ‘bakery-style‘ sugar cookies. QUICK TIPAllow the butter and cream cheese to come to room temperature before baking. Cold ingredients can result in uneven mixing and undesirable cream cheese chunks in the frosting. Here are some quick tips for speeding up the process. Ingredients Wet Ingredients: Melted butter – Provides flavor and moisture to the cookies. White granulated sugar – Sweetens the cookies and helps with their texture. Light brown sugar – Adds sweetness and a slight caramel flavor. Large egg and egg yolk – Contribute moisture and structure to the soft sugar cookies. Pure vanilla extract – Enhances the cookies’ flavor. Pure almond extract – Adds a subtle almond flavor. Dry Ingredients: Flour – Forms the base of the cookie dough. Fine sea salt – Enhances the overall flavor by balancing sweetness. Baking soda – Acts as a leavening agent to help the soft sugar cookies rise. Cream Cheese Frosting: Full-fat cream cheese and unsalted butter – Together, they add creaminess, richness, and a tangy flavor to the frosting. Vanilla bean paste or vanilla extract – Enhances the frosting’s flavor. Powdered sugar – Sweetens and thickens the frosting. How To Make Soft Sugar Cookies Mix Ingredients: Combine melted butter, white and brown sugar, eggs, vanilla, and almond extract. Add Dry Ingredients: In a separate bowl, mix flour, salt, and baking soda. Combine Mixtures: Blend dry and wet ingredients without overmixing. Shape Dough: Roll the dough into balls, coat with sugar, and chill for 1 hour. Preheat Oven: Set the oven to 325°F (163°C). Bake Cookies: Place dough balls on a lined baking sheet and bake for 9-14 minutes. Cool Cookies: Let them cool on a rack. QUICK TIPHow To Keep Sugar Cookies Soft? Cool them completely on a wire rack after baking to prevent soggy bottoms due to steam. Once cooled, store unfrosted cookies in an airtight container at room temperature, while frosted cookies should be kept in the fridge in an airtight container. Before enjoying, let the cookies stand at room temperature for 30 minutes. STORAGE Storing Soft Sugar Cookies: Freeze the cookie dough by dropping dough balls on a sheet pan until solid. Transfer frozen dough balls to an airtight container or bag and freeze for up to 3 months. To Bake: Bake directly from the freezer; no need to thaw. Add a few extra minutes to the baking time until edges are lightly browned, and the center is soft. Note: Make cream cheese frosting fresh, as it doesn’t freeze and thaw well. More Delicious Cookie Recipes Coconut Oatmeal Cookies Almond Joy Cookies Thumbprint Cookies Lemon Cheesecake Cookies Cinnamon Roll Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Soft Sugar Cookie Recipe 5 from 7 votes - Review this recipe This chewy Soft Sugar Cookies Recipes has an amazing cream cheese frosting and lots of sprinkles! SAVE TO RECIPE BOX Print Recipe Soft Sugar Cookie Recipe 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This chewy Soft Sugar Cookies Recipes has an amazing cream cheese frosting and lots of sprinkles! Course Dessert, Snack Cuisine American Keyword Soft Sugar Cookie Recipe Prep Time 25 minutes minutes Cook Time 11 minutes minutes Chilling Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 46 minutes minutes Servings 25 -28 cookies Chelsea Lords Calories 343kcal Author Chelsea Lords Ingredients▢ 16 tablespoons (1 cup) unsalted butter melted and cooled▢ 1 cup white granulated sugar▢ 1/3 cup light brown sugar, packed▢ 1 large egg▢ 1 large egg yolk (discard or save the white for another use)▢ 1/2 tablespoon pure vanilla extract▢ 1/4 teaspoon pure almond extract▢ 3 cups all-purpose white flour (See Note 1)▢ 1/2 teaspoon fine sea salt▢ 1 teaspoon baking sodaOptional Sugar Coating▢ 1/4 cup white sugar▢ 1/4 cup white sparkling sugar (or additional white sugar)Cream Cheese Frosting▢ 8 ounces full-fat cream cheese, at room temperature▢ 1/2 cup unsalted butter, at room temperature▢ 1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)▢ 1/8 teaspoon fine sea salt▢ 3-1/2 cups powdered sugar▢ Rainbow sprinklesUS - Metric USMetric InstructionsOPTIONAL COATING: Stir the white sugar and white sparkling sugar together in a small bowl (optional but gives the cookie a nice crunchy exterior and extra flavor!).WET INGREDIENTS: Place the melted butter in a large bowl and allow it to cool to room temperature before adding sugars. If butter is hot it will melt the sugars and cause greasy cookies. Add in the white and brown sugar and stir until smooth. Add in 1 whole egg and 1 egg yolk (reserve the white for a separate recipe or discard), vanilla extract, and almond extract. Stir until just combined and smooth.DRY INGREDIENTS: In another bowl, stir together the flour, salt, and baking soda. COMBINE: Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not overmix the dough. CHILL: Roll tall balls of dough (see the photos in the post). If you have a kitchen scale, the balls of dough should be about 1.2 ounces (each ball should be full 2 tablespoons of dough). Roll the balls of dough generously into the white sugar/white sparkling sugar mixture. Cover and refrigerate the balls of dough for 1 hour. BAKE: Preheat the oven to 325 degrees F. Place dough balls on a parchment or Silpat-lined sheet pan, spread far apart (I only bake 6-8 cookies at a time, they spread a lot) and bake for 9-14 minutes. Watch carefully, being sure to not overbake. Slightly underbaked sugar cookies are the BEST! Remove and let stand on cookie sheet for 2 minutes before removing to a cooling rack with a spatula.FROSTING: Prepare the frosting while the cookies bake. In a large bowl, beat together the room-temperature butter and cream cheese until completely smooth. Add in the vanilla and salt. Mix to combine. Add in the powdered sugar and then beat until the frosting is smooth (it will seem like you need more liquid, but just keep beating; it will come together!)FROST COOKIES: Frost each completely cooled cookie and add with your favorite sprinkles. Store any leftover cookies in an airtight container in the fridge. Cookies are best enjoyed within 2-3 days. Video Recipe NotesNote 1: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here). Nutrition FactsCalories: 343kcal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 172mg | Potassium: 65mg | Fiber: 1g | Sugar: 32g | Vitamin A: 380IU | Calcium: 44mg | 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.
Baked Potato Dip by Chelsea Lords A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you’d load into a baked potato, channeled into a fun dip that you can scoop up with chips, veggies, or pretzels. What’s not to love?! Try some other favorite appetizers like this Cheese Ball Recipe or 7-Layer Bean Dip. Baked Potato Dip Even though I have a handy shortcut for making baked potatoes in half the usual time, they still require a significant amount of preparation. However, this dip can satisfy cravings for a fully loaded baked potato in just a fraction of that time! This dip is incredibly addictive, loaded with flavor, and always a hit at parties or gatherings — people constantly ask for the recipe. Ingredients Bacon: Adds a smoky, savory flavor and crunchy texture. Pre-cooked bacon can be used for quicker preparation. Jalapeño Pepper (Optional): Provides a spicy kick, enhancing the overall flavor. Cream Cheese: Acts as the creamy base of the dip, giving it a smooth texture and rich taste. Sour Cream: Adds tanginess and creaminess, complementing the cream cheese. Ranch Seasoning Mix: Infuses the dip with a blend of herbs and spices, contributing to its unique flavor profile. Extra Sharp Cheddar Cheese: Offers a sharp, intense cheese flavor, enhancing the dip’s richness. Green Onions: Bring a mild, oniony crunch, adding both flavor and color to the baked potato dip. QUICK TIP Don’t prepare the ranch seasoning packet according to the directions; just use the straight powder for this recipe! How To Make Loaded Baked Potato Dip Cook Bacon: Fry bacon strips until crispy, drain, and chop. Jalapeño (Optional): Finely chop a small seeded jalapeño. Soften Cream Cheese: Microwave cream cheese until soft. Mix: Beat cream cheese until smooth, then mix in sour cream, dry ranch seasoning, grated cheddar, sliced green onions, chopped jalapeño, and cracked pepper. Optionally, mix in or top with bacon. Chill: Chill if possible to enhance flavors. Serve: Serve with thick potato chips, pretzel crisps, or celery sticks. STORAGE Baked Potato Dip Storage Baked Potato Dip is a great candidate to make in advance. As it sits in the fridge, the flavors intensify and the dip becomes even more flavorful. I like making it at least an hour before serving. That said, it is great right away too. Because of all the dairy in this recipe, this dip shouldn’t sit out of the fridge longer than 2 hours. And it doesn’t freeze and thaw well, either. More Easy Appetizers Bruschetta Baked Chicken Taquitos French Dip Sliders Ham and Cheese Sliders Pigs in a Blanket FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Loaded Baked Potato Dip 5 from 4 votes - Review this recipe A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you'd load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What's not to love?! SAVE TO RECIPE BOX Print Recipe Loaded Baked Potato Dip 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you'd load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What's not to love?! Course Appetizer, Dip, Snack Cuisine American Keyword baked potato dip Prep Time 15 minutes minutes Chilling Time (Optional) 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 8 -10 appetizer servings Chelsea Lords Calories 306kcal Author Chelsea Lords Cost $4.25 Ingredients▢ 5 strips center-cut bacon (or already cooked bacon for quick prep time!)▢ 1 small jalapeño pepper finely chopped, optional▢ 1 package (8 ounces) full-fat cream cheese▢ 1 cup (240g) sour cream▢ 1 package (1 ounce) ranch seasoning and dressing mix, dry (do not prepare)▢ 1 and 1/2 cups (137g) extra sharp Cheddar cheese, freshly grated▢ 1/4 cup (9g) green onions thinly sliced▢ 1/2 teaspoon freshly cracked pepperWhat to dip in it:▢ Thick potato chips with ridges and/or pretzel crisps▢ Celery sticks InstructionsBACON: In a skillet over medium heat, cook the bacon strips until crispy. Alternatively, use pre-cooked bacon and follow package directions to heat. Another option is to bake the bacon. Drain bacon on a paper towel-lined plate and dab off any additional grease. Coarsely chop and set aside.JALAPENO: Remove the seeds and finely chop the jalapeño. CREAM CHEESE: If cream cheese isn't already softened, place unwrapped cream cheese block on a microwave-safe plate. Microwave for 15 to 20 seconds and then remove, flip it over and microwave for another 10 seconds if needed.BEAT: Using an electric hand mixer, beat the softened cream cheese until smooth. Mix in the sour cream and the DRY ranch mix (do not prepare the mix.) Gently stir in the grated Cheddar cheese, green onions, diced jalapeño, and freshly cracked pepper. You can also stir in the bacon here (it will soften) or top the dip with it if you'd like it to remain crisp.CHILL: If you have time, chill the dip for an hour or so before serving. It's great right away and even better after being chilled.SERVE: Place dip in a bowl and serve with your favorite sturdy potato chips. Serve dip with a table knife by the side; since the dip is thick and breaks the chips easily, it's easier to scoop from the bowl with a knife. Pretzel crisps and celery sticks are also great in this dip.STORAGE: Refrigerate any leftovers, tightly covered, for up to 1 week. This dip shouldn't stand at room temperature for more than 2 hours because of all the dairy in it. Recipe NotesThis dip is fairly salty. Between the ranch dip, bacon, and potato chips, there is a good amount of salt -- just a heads up if you are sensitive to salt or watching sodium intake. Nutrition information is calculated for the dip only. Potato chips, pretzels or other dippers are not included in the numbers. Nutrition FactsServing: 1serving | Calories: 306kcal | Carbohydrates: 8g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 849mg | Potassium: 203mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 740IU | Vitamin C: 4mg | Calcium: 450mg | Iron: 0.3mg 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.
Healthy Zucchini Muffins by Chelsea Lords These Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini. Looking for more nutritious zucchini recipes? Try this healthy zucchini bread or these chocolate-chip studded gluten free zucchini muffins next! Healthy Zucchini Muffins Healthy Zucchini Muffins are one of our favorite zucchini recipes (along with Zucchini Cake and Chocolate Zucchini Bread); they’re fresh, flavorful, soft, moist and packed with great ingredients. If you’re looking for a more nutritious muffin without sacrificing flavor — these are just the thing to make! Ingredients Vanilla Greek Yogurt: Makes the muffins moist and a little tangy. We love this Honey Vanilla Greek Yogurt) Vanilla Extract: Makes the muffins taste nice and flavorful. Large Egg: Holds the muffins together and adds moisture. Coconut Oil: Keeps the muffins moist and gives them a hint of coconut flavor. Honey: Makes the muffins sweet and moist, and it’s natural. Mashed Banana: Holds the muffins together and adds sweetness. Brown Sugar: Makes the muffins sweet and moist. Oat Flour and White/Wheat Flour: Gives the muffins structure and texture. Baking Soda: Helps the muffins puff up and become light. Ground Cinnamon: Makes the muffins taste warm and cozy. Grated Zucchini: Adds moisture, a bit of texture, and a hint of veggie sweetness. How To Make Healthy Zucchini Muffins Grate zucchini and squeeze out excess moisture. Mix grated zucchini with wholesome ingredients like whole wheat flour, oats, and honey. Add eggs, a touch of oil, and your choice of flavorings like vanilla and cinnamon. Spoon the mixture into muffin cups. Bake in the oven until they’re firm and a toothpick comes out clean. Let them cool, and enjoy your nutritious zucchini muffins. QUICK TIPMake sure to fill the measurement of old-fashioned oats to the very top. Then level off the top by scraping the backside of a table knife across the top. Measure the oat flour after being blended (not in whole oat form). STORAGE Storing Healthy Zucchini Muffins Once completely cooled, store the muffins in an airtight container at room temperature. Healthy Zucchini Muffins are best eaten within 2-3 days. To freeze/thaw: Cool muffins completely before wrapping and freezing. To freeze: Wrap muffins individually in plastic wrap and then place in large freezer bags. To thaw: Set out at room temperature or heat frozen muffins in the microwave. More Nutritious Baked Goods Flourless Banana Muffins Healthy Brownies Gluten-Free Apple Muffins Healthy Blueberry Muffins Applesauce Cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Zucchini Muffins 5 from 14 votes - Review this recipe Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini. SAVE TO RECIPE BOX Print Recipe Healthy Zucchini Muffins 5 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini. Course Breakfast, Snack Cuisine American Keyword Healthy Zucchini Muffins Prep Time 10 minutes minutes Cook Time 18 minutes minutes Total Time 29 minutes minutes Servings 12 muffins Chelsea Lords Calories 178kcal Author Chelsea Lords Cost $5.12 Ingredients▢ 1/2 cup vanilla Greek yogurt (we love Greek Gods Honey Vanilla Yogurt)▢ 1 teaspoon vanilla extract▢ 1 large egg▢ 4 tablespoons coconut oil, (measured when melted)▢ 2 tablespoons honey▢ 3 tablespoons mashed banana (very ripe)▢ 1/2 cup brown sugar, lightly packed▢ 1/2 cup oat flour (Note 1)▢ 1 cup white all-purpose flour or white-whole wheat flour▢ 1 teaspoon baking soda▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon ground cinnamon ▢ 1 cup grated zucchiniUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Generously grease and lightly flour a regular-sized muffin tin. (I don't recommend muffin liners; this batter sticks to the liners).ZUCCHINI PREP: Grate zucchini on the small side of the grater. Use cheesecloth or a few paper towels to thoroughly dry the zucchini to keep it from being too wet/watery in muffins. Squeeze zucchini a few times and then lightly pack it into a 1 cup measuring cup.BANANA: In a small bowl, mash the banana. The banana is very important for binding of the muffins -- the riper, the better. Once it has been well mashed, measure out 3 level tablespoons.WET INGREDIENTS: In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted, but cooled to room temperature so it doesn't clump), honey, and mashed banana. Add in the brown sugar. Stir.DRY INGREDIENTS: In a separate bowl, stir together the oat flour (measured AFTER blending; See Note 1), white or white whole wheat flour, baking soda, salt, and cinnamon.ZUCCHINI: Add the dry to the wet and mix until just combined. Overmixing will result in dense muffins. Add in the grated zucchini and stir until just incorporated.BAKE: Divide the mixture evenly into the prepared muffin pan, evenly filling 12 muffin cavities. Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean and the edges are lightly browned. Avoid overbaking, which dries out the muffins. Let cool for 5-10 minutes and then use a fork to gently coax the muffins onto a cooling rack.STORAGE: Store in an airtight container in the fridge; let stand at room temperature for 30 minutes to 1 hour before eating. Best enjoyed within 2-3 days. Video Recipe NotesNote 1: Here's how to make oat flour: Add old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. Measure the 1/2 cup AFTER blending. Nutrition FactsServing: 1serving | Calories: 178kcal | Carbohydrates: 17.7g | Protein: 3.7g | Fat: 8g | Cholesterol: 62mg | Sodium: 26.1mg | Fiber: 0.4g | Sugar: 5.7g 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.
Dessert Cheese Ball (Brownie Batter) by Chelsea Lords This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert “cheeseball” perfect for an easy dessert or to serve when entertaining. We’re obsessed with this dessert dip! It’s sweet, chocolate-y, and loaded with chocolate and toffee! If you’re looking for a dip without cream cheese, be sure to try this Edible Brownie Batter — it’s a reader favorite! Dessert Cheese Ball We all know and love a good Cheese Ball recipe or a savory veggie dip, like this Baked Potato Dip, so why not enjoy dessert cheese balls too?! And that’s where this brownie batter dip comes in. It’s got all the fun elements from a cheese ball, but in dessert form. While most cheese balls are made with savory cheeses, this one has sweet cream cheese! This is one of my favorite desserts to bring to share. Not only is it a total showstopper, it’s also consistently the first thing to disappear from the table. It’s rich, sweet, and filled with texture thanks to the toffee bits and miniature chocolate chips. Plus there’s a plethora of things to dip in this dessert cheese ball, so it’s just as fun as serving up some Chocolate Fondue! So, the next time you’re trying to think of a fun dessert to share with a crowd, look no further than this Dessert Cheese Ball. How to heat treat the brownie mix There is part of a boxed brownie mix in this dessert, which contains “raw” flour. If you are concerned about the potential for bacteria in this, I recommend heat treating the brownie mix to ensure any potential bacteria is killed. There are two options for heat treating your mix. Heat treat it in the microwave: Add the brownie mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time, stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds.) Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the brownie mix on the pan. Bake the brownie mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the brownie mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe to use in the recipe. QUICK TIP Why heat treat the brownie mix? Any time grains are used in an uncooked form, there is a small but real risk of salmonella or E.coli bacteria being present…and that is a health concern. This is one reason why we’re warned not to eat raw cookie dough. Normally, brownie mix is baked, which kills any bacteria, but since we’re using the brownie mix in its uncooked form, we play it safe and heat treat it to remove any potential bacteria. Notes on heat-treated brownie mix Let it cool completely before using. If you use hot brownie mix, this dessert cheese ball’s consistency will be off. Stick the pan with the brownie mix in the fridge or freezer to quickly bring it to room temperature. Break up any clumps with your fingers and discard any stubborn clumps that won’t break up. If brownie mix is stuck to the sides or bottom of the pan, don’t scrape it up for this cheese ball — it’s most likely over-cooked. If there are discolored sections discard them– it will make the dip taste burnt. We want the heat-treated brownie mix to look just like it did before heat treating it; it shouldn’t be burned or discolored in the slightest. Dessert Cheese Ball tips I recommend full-fat cream cheese for this recipe. When using lower fat cream cheese, it doesn’t hold together as well and can actually get a bit watery. Since the brownie mix does have salt in it, I recommend using unsalted butter so the total amount of salt in this Dessert Cheese Ball can be managed. Use a fudge brownie mix. We like Pillsbury® chocolate fudge brownie mix or Betty Crocker® fudge brownie mix (neither sponsored). Avoid brownie mixes with chocolate chips in them if you are heat-treating the mix. Toffee bits are a game changer! We add milk chocolate English toffee bits and they bring such a great flavor and texture to the dessert. Use room-temperature cream cheese and butter. It’s really important that the cream cheese and butter are at room temperature. You don’t want to melt either of them, or this dessert cheese ball won’t set up properly. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. The whole ball gets rolled in a delicious coating of miniature chocolate chips, but you could also roll it in the toffee bits if you’d prefer that. Dessert Cheese Ball dippers While I’m partial to a nice big spoon…here are a few of our other favorite things to dip into this dessert cheese ball: graham crackers Oreos/Oreo thins (basically any variety of Oreo® cookies are delicious!) pretzels/pretzel thins vanilla sandwich cookies fresh fruit animal cookies QUICK TIP When wrapped and stored correctly, this Dessert Cheese Ball will stay fresh in the fridge for 4-5 days. Because of the dairy in this dessert (the cream cheese), it is not a great candidate for freezing and thawing. The chocolate chips and toffee also get too soft and mushy. More delicious brownie-inspired treats Brownie Trifle with vanilla cream and berries Peppermint Brownies with chocolate ganache topping Cosmic Brownies with fudge sprinkles Miniature Brownie Bites Mini Brownie Bites with Rolos using a brownie mix! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Dessert Cheese Ball 4.84 from 6 votes - Review this recipe This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert "cheeseball" perfect for an easy dessert or to serve when entertaining. SAVE TO RECIPE BOX Print Recipe Dessert Cheese Ball 4.84 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert "cheeseball" perfect for an easy dessert or to serve when entertaining. Course Dessert, Snack Cuisine American Keyword Dessert Cheese Ball Prep Time 20 minutes minutes Chilling Time 4 hours hours Total Time 4 hours hours 20 minutes minutes Servings 10 -15, when served as a dessert to share Chelsea Lords Calories 603kcal Author Chelsea Lords Cost $4.91 Ingredients▢ 1 package (8 ounces, 226g) full-fat cream cheese▢ 8 tablespoons (equivalent of 1/2 cup or 1 stick; 113g) unsalted butter▢ 1 teaspoon vanilla extract▢ 1 cup (118g) powdered sugar▢ 1 ½ cups (201g) chocolate fudge brownie mix, dry▢ 1 ½ cups (240g) miniature chocolate chips, separated▢ ½ cups (74g) toffee bits▢ Dippers of your choice InstructionsPREP: It’s really important that the cream cheese and butter are at room temperature. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. Do not melt either for this recipe; soften in the microwave for 10-15 seconds if needed.BEAT: In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix (See Note 1). Mix until completely smooth.ADD INS: Stir in 1/2 cup miniature chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don't worry; it firms up a lot during the chilling process!CHILL: Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3-4 hours or until completely firm.COAT IN CHOCOLATE: Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.SERVE: Serve with dippers of your choice. Video Recipe NotesNote 1: Heat treating: Brownie mix contains "raw" flour. If you are concerned about this, I recommend heat treating the brownie mix to ensure any potential bacteria is killed. There are two options for heat treating your mix. Heat treat it in the microwave: Add the brownie mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time, stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds). Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the brownie mix on the pan. Bake the brownie mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the brownie mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe to use in the recipe. Nutrition FactsServing: 1serving | Calories: 603kcal | Carbohydrates: 85g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 305mg | Potassium: 73mg | Fiber: 1g | Sugar: 72g | Vitamin A: 523IU | Vitamin C: 0.2mg | Calcium: 128mg | 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.
BBQ Chicken Tacos by Chelsea Lords BBQ Chicken Tacos with charred tortillas are loaded with tangy sauced chicken, a black-bean-veggie mix, and the best creamy cilantro sauce. Pair these tacos with an easy salad like this Panzanella Salad or this Fruit Salad Recipe. BBQ Chicken Tacos BBQ Chicken Tacos, bursting with flavor and texture, feature a dual-purpose creamy cilantro sauce. It both coats the cabbage and is drizzled over the completed tacos. Despite seeming complex, they’re easy and quick to prepare using rotisserie chicken and store-bought BBQ sauce. The veggie topping, a mix of chopped tomatoes, red onions, canned black beans, and frozen corn, is simple. The sauce, made effortlessly in a blender, can be pre-made, as can the veggie prep. Ideal for meal prep, store the components separately and assemble fresh tacos daily for lunch. Ingredients In BBQ Chicken Tacos TACOS Rotisserie Chicken & BBQ Sauce: The chicken, shredded and mixed with BBQ sauce, forms the protein base, adding a rich, savory flavor. Cherry Tomatoes, Red Onion, Black Beans, Corn: These vegetables and beans add freshness, crunch, and a mix of sweet and sharp flavors, along with extra fiber and nutrients in these BBQ Chicken Tacos. Tortillas: These serve as the wrap for the tacos, providing a soft or slightly charred texture depending on preparation. Cook over the gas flames for extra flavor. Green Cabbage: Shredded and mixed with cilantro-lime sauce, it adds a crunchy texture and absorbs flavors from the sauce. SAUCE Cilantro Lime Sauce Ingredients (Lime, Garlic, Cilantro, Jalapeño, Mayo, Sour Cream): Combined, these create a creamy, tangy sauce with a kick of spice. The lime adds zest and freshness, garlic brings depth, cilantro offers herby notes, jalapeño introduces heat, and the mayo and sour cream create a rich, smooth texture. How To Make BBQ Chicken Tacos Sauce: Blend lime juice and zest, garlic, cilantro, jalapeño, mayo, and sour cream. Refrigerate. Chicken: Mix shredded rotisserie chicken with BBQ sauce. Warm if needed. Veggies: Combine chopped tomatoes, red onion, black beans, and corn. Cabbage: Toss shredded cabbage with some cilantro-lime sauce. Tortillas: Grill or microwave until warm, then fold BBQ Chicken Tacos. Assemble: Layer cabbage, BBQ chicken, and veggies on tortillas. Add optional avocado and cilantro. Drizzle with sauce and serve. QUICK TIPIf you have time, make the creamy cilantro-lime sauce in advance; it gets more and more flavorful as it sits! Plus, with the sauce done, dinner assembly is a breeze! Toppings Avocado: Add thin slices to each taco, or mash with salt, pepper, and lime juice for guacamole. Skip if not preferred. Veggie Salad: Mix drained black beans, thawed corn, cherry tomatoes, and red onion. Substitute with red bell pepper if desired. Cilantro: Optionally, top BBQ Chicken Tacos with chopped cilantro. More Sauce: Drizzle extra cilantro-lime sauce over the tacos before serving. More taco recipes Healthy Tacos Chicken Tinga Tacos Turkey Tacos Chicken Taco Salad Chipotle Chicken Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. BBQ Chicken Tacos 5 from 3 votes - Review this recipe These BBQ Chicken Tacos with charred tortillas are filled with BBQ-sauced chicken, a black bean veggie mix, and the best creamy cilantro-lime sauce. SAVE TO RECIPE BOX Print Recipe BBQ Chicken Tacos 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These BBQ Chicken Tacos with charred tortillas are filled with BBQ-sauced chicken, a black bean veggie mix, and the best creamy cilantro-lime sauce. Course Dinner, Main Course Cuisine American Keyword bbq chicken tacos Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 12 -15 tacos Chelsea Lords Calories 302kcal Author Chelsea Lords Cost $7.81 IngredientsTacos▢ 2 cups rotisserie chicken▢ 1/2 cup BBQ sauce▢ 1 cup chopped cherry tomatoes▢ 1/3 cup diced red onion▢ 1 can (15 oz.) black beans, drained and rinsed▢ 1 cup frozen (and thawed) corn (or corn cut from a cob)▢ 12-15 small corn or flour tortillas▢ 3 cups shredded green cabbage▢ Optional: fresh cilantro, fresh limes, and 1 large avocado for serving▢ Optional: olive oil cooking sprayCilantro Lime Sauce▢ 1 large lime (or 2 smaller ones) (3 tablespoons juice + 1/2 teaspoon zest)▢ 1 clove garlic, minced▢ 1/2 of a large bunch of cilantro (~1 loosely packed cup)▢ 1/2 jalapeño pepper (~1 heaping tablespoon) (or use 1 full jalapeño for a spicier dressing)▢ 1/2 cup regular full-fat mayo▢ 1/2 cup sour cream (I use fat-free)US - Metric USMetric InstructionsSAUCE: Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeño (add more of the jalapeño for a spicier sauce; add slowly if you like less heat), mayo and sour cream. Add salt and pepper to taste and blend or pulse until smooth. Refrigerate until ready to serve.BBQ CHICKEN: Pull the chicken from the bones and shred or chop. Add the BBQ sauce and mix to combine. If the chicken is cold, warm it through in a skillet over low heat.VEGGIES: In a large bowl, combine the chopped cherry tomatoes, diced red onion, drained and rinsed black beans, and corn. CABBAGE: Remove 1/2 a cup of the cilantro-lime sauce, and toss it with the shredded green cabbage to combine. Set aside.TORTILLAS: Spray both sides of the tortillas with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.ASSEMBLE: To the tortilla, add the dressed cabbage, a few spoonfuls of BBQ chicken, and a few spoonfuls of the veggies. If desired, add avocado and fresh cilantro to each taco. Drizzle with extra cilantro-lime sauce and enjoy! Video Nutrition FactsServing: 1taco | Calories: 302kcal | Carbohydrates: 31g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 339mg | Potassium: 316mg | Fiber: 6g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 13mg | Calcium: 57mg | 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.
Ice Cream Sandwich Cake by Chelsea Lords Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping! Why We’re Obsessed With This Ice Cream Sandwich Cake Quick and Easy: Takes less than 15 minutes to assemble using store-bought ingredients. (Similar to this Ice Cream Pie). Crowd Pleaser: Instantly loved by kids and adults alike, perfect for parties and gatherings. Versatile: Offers creative variations to suit different tastes and occasions. Ingredients Vanilla Ice Cream Sandwiches: Form the base and middle layers, providing structure and vanilla flavor. Cookies and Cream Ice Cream: Adds a creamy layer with cookie chunks, enhancing texture and taste. Frozen Whipped Topping: Offers a light, fluffy topping that complements the ice cream layers. Oreo Cookies: Crushed and sprinkled on top for added crunch and a decorative finish. How To Make Ice Cream Sandwich Cake Line the pan with parchment paper or foil. This is important to easily get the cake out of the pan for cutting and serving. Once the pan is lined, we’ll layer ingredients: first ice cream sandwiches (see photo above!), next, ice cream, then one more layer of ice cream sandwiches, and another layer of ice cream. Right before serving, spread whipped cream over the whole cake and sprinkle crushed Oreos® on top. QUICK TIP To make Ice Cream Sandwich Cake in a 9×13-inch pan: For the larger size, you’ll need about 24 ice cream sandwiches, 1 and ½ containers of ice cream, and 2 containers of whipped cream. Ice Cream Sandwich Cake Variations Neapolitan: Neapolitan ice cream sandwiches with chocolate, strawberry, or vanilla ice cream. Mint Chocolate: Mint chocolate ice cream sandwiches and mint chocolate ice cream. Candy Bar: Vanilla ice cream sandwiches with a choice of ice cream and crushed candy (toffee, M&M’s, Reeses, Snickers, Kit Kat, Rolos, etc.). Hot Fudge or Caramel Sauce: Add hot fudge or caramel sauce to the bars for extra sweetness. Peppermint Ice Cream Bars: Ideal for holidays, simple yet impressive. STORAGE Store any Ice Cream Sandwich Cake leftovers in an airtight container in the freezer. Best enjoyed within 1 month. More Ice Cream Treats Brownie Oreo Ice Cream Bars Ice Cream In A Bag Churro Ice Cream Sandwiches Spumoni Gelato FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ice Cream Sandwich Cake 5 from 3 votes - Review this recipe Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping! SAVE TO RECIPE BOX Print Recipe Ice Cream Sandwich Cake 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping! Course Dessert Cuisine American Keyword ice cream sandwich cake Prep Time 15 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 16 pieces Chelsea Lords Calories 423kcal Author Chelsea Lords Cost $6.72 Ingredients▢ 18 regular vanilla ice cream sandwiches unwrapped▢ 1 container (48 ounces or 3 pints) cookies and cream ice cream▢ 1 container (8 ounces) frozen whipped topping thawed to room temperature ▢ 6-8 regular Oreo cookies (Note 1) InstructionsLine a 9-x-9-inch pan with parchment paper or foil (important for removal and slicing). Remove the ice cream from the freezer to soften slightly-- however, don't let the ice cream get melty or too soft.Unwrap the ice cream sandwiches. Press 9 sandwiches onto the bottom of the pan. You'll need to cut 2 down a little for them to fit (see pictures in the post). With a large spoon, spread half of the ice cream over the ice cream sandwiches.Press 9 more sandwiches on top. Spread remaining ice cream over the sandwiches, pressing firmly down. Cover tightly and place in the freezer until layers are firm, about 1 hour.Right before serving, remove the dessert from the freezer and spread the whipped topping over everything. Crush Oreos and sprinkle on top.Cut and serve.Immediately return any leftovers, covered tightly, to the freezer. Best enjoyed the same day it's made--the whipped cream becomes icy when it's frozen. Video Recipe NotesNote 1: Other toppings:Try a crushed candy bar (Heath, Skor, Butterfinger, etc) instead of the cookies, if desired. Nutrition FactsCalories: 423kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 194mg | Potassium: 327mg | Fiber: 1g | Sugar: 42g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 167mg | 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.
Cinnamon Roll Popcorn by Chelsea Lords We make Cinnamon Roll Popcorn by taking caramel-coated popcorn and drizzling it in white chocolate and coating it with cinnamon sugar. It’s an explosion of cinnamon roll flavor with a totally addictive, crunchy texture! Try some of our other favorite popcorn recipes next — this Chocolate Popcorn or Valentine’s Popcorn. Cinnamon Roll Popcorn I recently brought a bag of this popcorn to a quick weekend family reunion and watched as it was demolished in seconds — this Cinnamon Roll Popcorn was wildly popular! It makes a great snack mix to bring to a party. It’s also a great edible holiday gift that anyone would be thrilled to receive! Cinnamon Roll Popcorn– Tools Needed A medium-sized nonstick pot. This pan is for making the caramel sauce. You’ll want to use one larger than you may think because the mixture “grows” when the baking soda is added in. A really large bowl or two smaller ones. We toss the popcorn with the brown sugar-caramel mixture. Use the largest bowl you have (or one that can easily accommodate all the ingredients) to allow plenty of room for tossing without spilling. If you don’t have a really large bowl, separate the mixture into two bowls. Use one extra-large (15×21 inch sheet pan) or two smaller ones. There is a lot of popcorn in this recipe, so you’ll need plenty of space for it all to lay in one even layer. If the popcorn is piled up, it won’t bake properly. Bake on a Silpat® liner or parchment paper. For even baking and to ensure this (very) sticky Cinnamon Roll Popcorn doesn’t stick to your pan, line the pan with a good liner. What Popcorn To Use Store-bought popcorn shortcut. Purchasing already popped popcorn makes this recipe come together a lot quicker and easier, but it’s a bit more spendy. If you’d rather pop your own, here’s what we use. Make sure to let popped corn cool completely before using it in this Cinnamon Roll Popcorn recipe. Use PLAIN popcorn. Whatever popcorn you use, check the ingredient list to make sure the only ingredients being added to the popcorn is oil and salt. Purchasing a flavored or buttered popcorn will make this popcorn taste “off”. Be sure to pick out any unpopped kernels. Whether you use already popped popcorn or opt to pop your own, be sure to remove any stray kernels before tossing with the sugar-caramel mixture. Your dentist will thank you! QUICK TIP If you want to buy pre-popped popcorn and don’t see any plain, salt-only popcorn, ask the salesperson. Often it’s kept in the back because it isn’t a high-demand item. Tips for melting chocolate Melt the chocolate slowly and stir it often. To avoid burning the chocolate, don’t rush the melting process. Microwave the chocolate in bursts of time, remembering that the chocolate is still melting even after you take it out of the microwave. Make sure to give the chocolate plenty of time to melt outside of the microwave as you stir. Use high-quality white chocolate for the best results. You’ll get both a better melt and a better flavor. My favorite chocolate for this is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is less flavorful which will yield less tasty Cinnamon Roll Popcorn! Don’t allow any liquid near the chocolate. If it gets wet it will seize and harden, and you don’t want that. Here’s why. Microwave the chocolate chips in sturdy, heat-safe bowls instead of using plastic or melamine. It may seem like a lot of chocolate, but we want the popcorn thoroughly coated! Be sure to add the cinnamon-sugar mixture quickly before the white chocolate begins to harden. QUICK TIP Cinnamon Roll Popcorn #1 Tip Prep the ingredients before starting. Gather all the required ingredients to have everything accessible. This recipe moves fast in some parts, so you’ll want to have everything ready to go. STORAGE Cinnamon Roll Popcorn Storage To store this Cinnamon Roll Popcorn, place it in an airtight container (I like using glass jars or Weck® mold jars). Keep the container in a cool dry place for up to a week. It is best fresh; every day it stands, it loses texture (especially in overly humid climates). This popcorn isn’t a great candidate for freezing and thawing; the caramel coating softens and the popcorn loses texture. More snack recipes Sugar Cookie Snack Mix with sugar cookie candies S’mores Energy Bites with marshmallows and miniature chocolate chips Chewy Granola Bars with miniature M&M’s Sweet Chex Mix Recipe with sweetened coconut Oreo Balls coated in chocolate FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cinnamon Roll Popcorn 5 from 1 vote - Review this recipe This Cinnamon Roll Popcorn starts with caramel-coated popcorn that gets drizzled in white chocolate and coated in cinnamon sugar. It's an explosion of cinnamon roll flavor with a totally addictive, crunchy texture! SAVE TO RECIPE BOX Print Recipe Cinnamon Roll Popcorn 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Cinnamon Roll Popcorn starts with caramel-coated popcorn that gets drizzled in white chocolate and coated in cinnamon sugar. It's an explosion of cinnamon roll flavor with a totally addictive, crunchy texture! Course Dessert, Snack, Vegetarian Cuisine American Keyword Cinnamon Roll Popcorn Prep Time 25 minutes minutes Cook Time 1 hour hour Setting Time 1 hour hour Total Time 2 hours hours 25 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 1500kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 6 cups plain (or salted) popped popcorn Note 1▢ 1/4 cup unsalted butter▢ 2 tbsp light corn syrup▢ 1/2 cup light brown sugar, packed▢ 1/8 teaspoon fine sea salt Note 2▢ 1/2 teaspoon ground cinnamon▢ 1/4 teaspoon baking soda▢ 1/8 teaspoon cream of tartar, optional▢ 1 teaspoon pure vanilla extract▢ 1-1/4 cups white chocolate chips▢ 1 teaspoon vegetable oilCinnamon-Sugar Topping▢ 3 tablespoons white granulated sugar▢ 1/2 teaspoon ground cinnamonUS - Metric USMetric InstructionsPREP: Assemble all the ingredients. Line one extra-large (15x21-inch) or 2 large cookie sheets with parchment paper or a Silpat liner and set aside. Remove any unpopped kernels. Pour the popcorn in a very large bowl (large enough to toss with other ingredients without spilling-- I use the largest bowl I have!). Preheat the oven to 200 degrees F. CARAMEL SYRUP: In a large pot over medium heat, add the butter, corn syrup, brown sugar, fine sea salt, and cream of tartar (optional but helps to keep popcorn from crystallizing). Stir constantly until the butter is melted and then bring to a boil. Let boil for 5 minutes (still over medium heat) without stirring. Remove from the heat and stir in the baking soda and vanilla extract. Watch out-- the vanilla may sputter a bit and the mixture will foam up a bit! Immediately pour this mixture over the prepared popcorn, working to avoid the edges of the bowl where the caramel will harden on to upon contact. Working as quickly as possible, toss popcorn with a wooden spoon to combine and cover the popcorn in the caramel syrup mixture. BAKE: Spread the coated popcorn on the prepared cookie sheet(s) in one even layer. Bake for 1 hour, stirring every 20 minutes with a spatula and then spacing the popcorn again in one even layer. Remove the pan(s) and allow to completely cool. CINNAMON-SUGAR: Combine the white sugar and cinnamon in a small bowl. Stir and set aside. WHITE CHOCOLATE: Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring in between each burst for 15 seconds until the chocolate is melted and smooth. Transfer melted white chocolate to a plastic bag and seal the bag without air in it. Cut the tip off of the bag and pipe this melted white chocolate over the popcorn. (It may seem like too much, but we want the popcorn well coated!) As soon as the popcorn is covered in white chocolate, sprinkle the cinnamon-sugar mixture evenly over everything. ENJOY: Let the popcorn harden at room temperature, about an hour, and then break up slightly and put in a large bowl. Enjoy! Recipe NotesNote 1: Popcorn: Purchasing already popped popcorn makes this recipe come together a lot quicker and easier, but is a bit pricier. If you'd rather make your own, here's what we use. Be sure to use PLAIN popcorn. Whatever popcorn you opt to purchase, check the ingredients to make sure the only ingredients being added to the popcorn are oil and salt. Purchasing a flavored or buttered popcorn will make this popcorn taste funny. Before measuring, be sure to pick out any unpopped kernels. Note 2: Salt: Not all salts are the same. If using table salt you'll want a lot less (pinch or less). If the popcorn you're using is already salted, you may want to slightly reduce the salt addition. Nutrition FactsServing: 1serving | Calories: 1500kcal | Carbohydrates: 164g | Protein: 21g | Fat: 85g | Saturated Fat: 44g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1853mg | Potassium: 1079mg | Fiber: 24g | Sugar: 36g | Vitamin A: 657IU | Vitamin C: 1mg | Calcium: 97mg | 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.
