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.
Grasshopper Pie by Chelsea Lords Only six ingredients to make this delicious and refreshing ice cream Grasshopper Pie — the perfect summer treat that takes minutes to assemble! This grasshopper pie recipe is the best dessert to bring to a potluck or party with friends or family. While it hardly takes any time to assemble, it looks impressive and tastes magnificent. QUICK TIP What Flavor is Grasshopper? Grasshopper is sweet and minty. Grasshopper is a typically green dessert or cocktail that is mint-flavored. It’s called “grasshopper” because of the bright green color that typically accompanies the dessert or drink. (Heads up — this kid-friendly grasshopper pie is made without alcohol.) An Easy Grasshopper Pie We can’t get enough ice cream desserts in the summer. In fact, these are the five most commonly in the rotation (and yes, this rotation is weekly!). Ice Cream Pie with a Graham Cracker Crust Ice Cream Sandwich Cake made with only four ingredients! Brownie Oreo Ice Cream Bars with fudgy brownies, Oreos, and hot fudge Mississippi Mud Pie with coffee-flavored (or chocolate) ice cream Strawberry Cheesecake Ice Cream Cake using a frozen cheesecake and strawberry ice cream And while my kiddos love each and every one of these ice cream treats, my oldest is partial to anything mint-flavored. So he’ll beg near incessantly for the “best Grasshopper pie” (as he’s affectionately named it) to hit the rotation next! QUICK TIP Oreo® is a trademarked name for a particular brand of chocolate sandwich cookies. While you can use any brand of cookie you like, when we say “Oreo,” you know exactly what we’re referring to. We respect trademarks and brand ownership and would never intentionally infringe on them. Why Do They Call It Grasshopper Pie? If you’ve ever wondered what exactly a grasshopper pie is, you’re not alone! It’s definitely a unique name. I can promise you, though, that no actual grasshoppers were harmed in the making of this recipe! A Grasshopper pie is a frozen mint-flavored pie with an Oreo cookie crust. The filling is sweet, minty, and typically does not require any baking. Sometimes the filling is ice cream (like this recipe!) and other times it’s a whipped marshmallow mixture spiked with Creme de Menthe liquor. The original grasshopper pie recipe, made with ice cream, was first published in the New York Times in 1963. The pie was insanely popular in the 1960s and 70s and now is a retro food favorite. The marshmallow version is attributed to Nigella Lawson made on Food Network TV. My Grasshopper Pie recipe is made with ice cream. What Does Grasshopper Pie Taste Like? Think of a Girl Scout Thin Mint cookie –we channel those are the flavors in this pie! This pie starts with a sweet and buttery Oreo Pie Crust. We then fill the crust with good mint ice cream, top with hot fudge, and finish it all off with a layer of sweetened whipped cream. I mean, what’s not to love?! How To Make Grasshopper Pie The full recipe card is below, but here are our top tips for this recipe: Thoroughly crush the Oreos: If there are big pieces of cookie in the crust, it will still taste great, but the slices won’t cut out as nicely. I recommend a blender or food processor for even crushing. No need to separate cookies or remove the creme before blending–it all goes in! Don’t add hot butter to the crushed cookies: Let the butter cool slightly before mixing the two together to avoid a greasy crust. Let the pie stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. Serve and return any leftovers (covered tightly) to the freezer promptly. Make sure to get a good brand of mint ice cream since it’s the star of this pie. Use a brand you love! Our favorite is Tillamook® Mint Chocolate Chip (not sponsored, but note that there is no coloring in this ice cream so it’s white). STORAGE Can You Freeze Grasshopper Pie? Yes! In fact, make sure to keep the pie in the freezer as much as possible while making it. If the ice cream gets too soft and melty, it tends to turn icy when re-frozen. Return leftovers to the freezer promptly, tightly covered. We like this pie best the same week it is made. More Minty Dessert Recipes: Mint Chocolate Cookies with brownie mix Thin Mint Oreo Cups with Andes® mints Butter Mints homemade pepperminty confections Mint Chocolate Bark with Oreos Mint Brownies with a chocolate ganache topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Grasshopper Pie 5 from 3 votes - Review this recipe Only six ingredients to make this delicious and refreshing ice cream Grasshopper Pie -- the perfect summer treat that takes just minutes to assemble! SAVE TO RECIPE BOX Print Recipe Grasshopper Pie 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Only six ingredients to make this delicious and refreshing ice cream Grasshopper Pie -- the perfect summer treat that takes just minutes to assemble! Course Dessert, treat Cuisine American, Vegetarian Keyword grasshopper pie Prep Time 20 minutes minutes Chilling Time 30 minutes minutes Total Time 50 minutes minutes Servings 10 servings Chelsea Lords Calories 566kcal Author Chelsea Lords Cost $7.88 Ingredients▢ 1-3/4 cups Mint Oreos, (~24 cookies), plus more cookies for garnish! Any chocolate-mint sandwich cookie works.▢ 4 tablespoons unsalted butter, melted▢ Tiny pinch of salt▢ 1 container (48 oz.) Mint Chip or Mint Brownie Ice Cream slightly softened▢ 1 container (8 oz.) frozen whipped topping, completely thawed (Note 1)▢ 1 container (11.5 oz.) hot fudge sauce (Note 2)US - Metric USMetric InstructionsMELT BUTTER: Start by melting the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter causes a greasy crust.) CRUST: In a powerful blender or food processor, blend the whole Oreos (don't separate cookie from creme) until they are all crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once fully crumbled, measure to ensure you have a full 1 and 3/4 cups of crumbs then transfer the crumbs to a bowl. Save any remaining crumbs for a garnish. Add in the melted (and slightly cooled) butter and a tiny pinch of salt. Stir until a thick dough forms and press that mixture into a pie pan. Use the bottom of a 1/4-cup measuring cup to press the crust firmly into the bottom of the pan and up the sides. Place the crust in the freezer while preparing the filling. ICE CREAM: Scoop in the entire container of softened ice cream into the chilled crust. Smooth the top of the ice cream evenly with the back of a large spoon or spatula. Freeze for 30 minutes or until solid. HOT FUDGE: Remove from the freezer and smooth the chocolate fudge sauce evenly over the ice cream. (This is an admittedly annoying step -- I like to dollop scoops evenly all over the top then gradually press the fudge and coax it across the top with the back of a spoon). Loosely cover and return to freezer for another 30 minutes.WHIPPED CREAM: Remove pie from freezer and smooth the whipped cream over the chocolate fudge layer. You can add as little or as much of the whipped cream (we usually use most of the container!) Sprinkle with any remaining cookie crumbs, if desired. Return to the freezer and freeze until very solid, about 4-8 hours.GARNISH: Coarsely chop 3-5 leftover mint Oreos and sprinkle over the pie. Cut the pie into slices. If the pie is especially firm, let it stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. This will take some muscle! 🙂 Enjoy promptly and return any leftovers to the freezer. Video Recipe NotesNote 1: Whipped topping: Don't want to use frozen whipped topping? Here's how to DIY your own: Use a stand mixer fitted with a whisk attachment (or a hand mixer) to combine 3/4 cup heavy cream, 3 tbsp powdered sugar, 1/2 tsp vanilla, and a tiny pinch of salt. Whisk on high speed until you get soft peaks. Gently dollop the whipped cream over the surface of the pie and smooth it into an even layer on top of the fudge layer. Note 2: Hot fudge: Want to make your own? It's so easy and the flavor is highly rewarding! Make a half-batch of this Hot Fudge Sauce. (Or make the whole batch and add as much as you'd like to the pie reserving leftovers for future desserts!) Nutrition FactsServing: 1serving | Calories: 566kcal | Carbohydrates: 59.3g | Protein: 7.1g | Fat: 33.5g | Cholesterol: 138.1mg | Sodium: 229.5mg | Fiber: 0.9g | Sugar: 46.6g 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.
Turkey Taco Skillet by Chelsea Lords This low-carb Turkey Taco Skillet is loaded with nutritious ingredients. Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips! Turkey Taco Skillet We can’t get enough of these Turkey Tacos, so today we’re channeling those flavors in a single skillet meal, loaded with delicious ingredients. The turkey is well-seasoned and combined with tender black beans, crisp corn, fire-roasted tomatoes, green chiles, and topped with lots of melty cheese. We love adding some thinly sliced or chopped avocados, fresh lime, and chopped cilantro on top and calling it a meal! While we typically serve this meal with a bag of chips, we have some other serving suggestions for this fun Turkey Taco Skillet meal. QUICK TIP Not sure about ground turkey? Read all about it here. Still not convinced? Lean ground beef works great in this recipe too! Serving Suggestions Serve with chips. Add your favorite taco toppings straight to the skillet and serve it all family-style with a bag of chips. Dig in! Make lettuce or taco wraps. Scoop the turkey taco filling along with your favorite taco toppings (cheese, sour cream, cilantro, onions, etc.) in some lettuce leaves or charred/warmed tortillas. Make a burrito bowl. Prepare some cilantro-lime or cauliflower rice, scoop a few spoonfuls of this Turkey Taco Skillet mixture, add your favorite taco toppings, and enjoy! Prepare a large salad. Prep a bowl of chopped romaine, add a few spoonfuls of this meal, and your favorite taco toppings. Drizzle on a Cilantro Lime Vinaigrette or Creamy Cilantro Dressing. Crumble up some chips, or add seasoned tortilla strips, for some added crunch. Once the meat and veggies are prepared in the skillet, it’s all about picking a few of your favorite toppings. Below are some suggestions; our “must-haves” are Cheddar cheese, cilantro, green onions, lime, and avocado. Turkey Taco Skillet toppings Grated sharp Cheddar cheese Chopped cherry tomatoes or pico de gallo Fresh chopped cilantro Thinly sliced green onions Squeeze of fresh lime Large scoop of sour cream (we use fat-free to keep these on the light side); you can also use Greek yogurt. Sliced avocado or scoop of guacamole Pickled red onions (I share a quick pickled red onion recipe on these chicken tinga tacos) Turkey Taco Skillet tips Keep the ground turkey cold and avoid over-cooking. Store the turkey in the fridge right up until it needs to be added to the skillet. Don’t set it out or let it come to room temperature. Because of the low fat content, ground turkey isn’t too forgiving when it’s over-cooked; it will become dry, crumbly, and lose flavor. Use a food thermometer and cook it until the internal temperature reaches 165 degrees F. Use freshly grated Cheddar cheese. To avoid a greasier end dish, I recommend freshly grating the cheese; pre-grated cheese has a cellulose coating that interferes with melting. Opt for fire-roasted ingredients. I highly recommend using fire-roasted tomatoes and green chiles; it adds a ton of flavor to this skillet dish, with no extra effort on your end. Add fresh ingredients. While you don’t necessarily need both cilantro and green onions, I would pick at least one fresh herb and some lime juice to finish this Turkey Taco Skillet. Fresh herbs and lime juice bring a vibrancy to the dish and an extra dimension of flavor. Use quick prep options. For the fastest-possible prep time, use frozen diced onions, pre-minced garlic, and a packet of taco seasoning in place of the seasoning mix indicated in the recipe. Keep toppings to a minimum and enjoy this meal in 20 minutes or less with these changes. Overall spice of this dish As written, I would say this is a very mild dish. This, of course, depends on the seasonings you use. I use McCormick® chili powder which is very mild; you may want to reduce amount of chili powder if using a hotter chili powder. To add spice: add in 1/8 up to 1/4 teaspoon ground cayenne pepper and/or a diced jalapeño. QUICK TIP I recommend ground turkey that is sold in a carton, rather than in a chub (the plastic tube). The chub-style ground turkey tends to be watery and less flavorful. More nutritious, low carb recipes Unstuffed Peppers over cauliflower rice Egg Roll in a Bowl with the best sauce Egg Wrap with pesto egg whites Ground Turkey Sweet Potato Skillet with black beans Kale Salad Recipe with a citrus vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Taco Skillet 5 from 4 votes - Review this recipe This low-carb Turkey Taco Skillet is loaded with nutritious ingredients! Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips. SAVE TO RECIPE BOX Print Recipe Turkey Taco Skillet 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This low-carb Turkey Taco Skillet is loaded with nutritious ingredients! Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips. Course Dinner, Main Course Cuisine American, Mexican Keyword turkey taco skillet Prep Time 20 minutes minutes Cook Time 15 minutes minutes Total Time 35 minutes minutes Servings 4 servings Chelsea Lords Calories 533kcal Author Chelsea Lords Cost $6.71 Ingredients▢ 1 tablespoon olive oil▢ 1 cup finely diced yellow onion (~1 small onion)▢ 2 teaspoons minced garlic (~2 cloves)▢ 1 tablespoon ground chili powder▢ 1 teaspoon EACH: ground cumin, paprika▢ 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, salt and pepper▢ 1/2 tablespoon beef bouillon powder▢ 1 pound (16 oz.) lean (93/7) ground turkey (lean ground beef also works!)▢ 1 can (14.5 oz.) fire-roasted diced tomatoes▢ 1 can (4 oz.) fire-roasted diced green chiles (mild), drained▢ 1 can (15 oz.) black beans, drained and rinsed▢ 1 cup frozen corn▢ 1 and 1/2 cups freshly grated sharp shredded Cheddar cheese▢ 1/2 cup green onions▢ 3-4 tablespoons finely chopped cilantro▢ Serve: with chips (See Note 1)▢ Optional toppings: chopped avocado or guacamole, pico de gallo or chopped tomatoes, lime juice, sour cream, etc.US - Metric USMetric InstructionsTURKEY TACO MEAT: Dice the onion and mince the garlic. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Once the oil is hot, add in the diced onion. Cook for 3-5 minutes or until soft and translucent. Stir in the garlic and cook for 20-30 seconds. Add in all of the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Cook and stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.TACO MEAT CONT.: Press the seasoned onion to the edges of the skillet. Add the ground turkey to the center of the pan. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5-8 minutes. (If the ground turkey has released liquid, drain off at this time). Add in the undrained fire-roasted diced tomatoes and scrape the bottom of the pan to release any browned bits (this is where the flavor is!) Add in the diced green chiles. Let simmer for 2-3 minutes, or until most the liquid is absorbed. Add in the frozen corn and drained and rinsed black beans and gently stir to warm through.GARNISH: Reduce the heat to low. Sprinkle the cheese on top and gently stir to combine and melt. Once melted and incorporated, add green onions and cilantro. Serve immediately with chips (See Note 1). Top skillet with your choice of taco toppings such as sour cream, diced avocado, additional herbs, fresh lime juice, etc. Recipe NotesNote 1: Not sure about serving this with chips? Here are few other serving suggestions: Make lettuce or taco wraps. Scoop the turkey taco filling along with your favorite taco toppings (cheese, sour cream, cilantro, onions, etc.) in some lettuce leaves or charred/warmed tortillas. Make a burrito bowl. Prepare some cilantro-lime or cauliflower rice, scoop a few spoonfuls of this turkey taco skillet mixture, add your favorite taco toppings, and enjoy! Prepare a large salad. Prep a bowl of chopped romaine, add a few spoonfuls of this meal, and your favorite taco toppings. Drizzle on a cilantro lime vinaigrette or creamy cilantro dressing. Crumble up some chips, or add seasoned tortilla strips, for some added crunch. Nutrition FactsServing: 4servings | Calories: 533kcal | Carbohydrates: 34.8g | Protein: 44.9g | Fat: 24.4g | Cholesterol: 116.8mg | Sodium: 967.8mg | Fiber: 9.7g | Sugar: 7.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Malted Milkshake by Chelsea Lords A rich, thick, and creamy Malted Milkshake makes for the most delicious dessert and it couldn’t be much easier to make! Toss a few ingredients into a blender, let it whirl, and enjoy a malt good enough to rival even the best old-fashioned diner! Malted Milkshake Milkshakes are delicious, but in my opinion, nothing compares to a good thick and creamy malt! And this malted milkshake recipe is our absolute favorite! Contrary to popular opinion, malts and milkshakes aren’t the same. While there is a lot in common, there are also some key differences. QUICK TIPSo, Is a malt better than a shake? Well, it depends on what you like better. If you love Ovaltine, Whopper’s, or those robin eggs that are popular at Easter time, chances are you love malt powder which means you’ll also probably love malts! If you’re a milkshake purist, you may prefer a regular milkshake instead. (Try this Strawberry Milkshake for starters.) What Is A Malt? A malt or malted milkshake is a milkshake with malted milk powder added. The malt powder adds a rich toasty flavor that enhances the milkshake’s flavor and delivers a thicker consistency. Malted Milkshake Ingredients Vanilla bean ice cream: The ice cream forms the base of this malt, so it’s important to get good-quality ice cream — you’ll taste it in the malt. Our favorite to use is Tillamook’s® Vanilla Bean (not sponsored). Whole milk: You can use 2%, whole milk, or half-and-half. The higher the fat content of the milk, the creamier, thicker, and richer the malt will be. Vanilla extract: While optional, the vanilla adds a rich restaurant-quality flavor to the malt. Salt: Just the tiniest pinch pulls all the flavors together and helps balance the sweetness of the malted milkshakes. Salt isn’t just for savory recipes! Chocolate syrup: To further emphasize the chocolate flavor (beyond just the milk powder), we like to add a touch of chocolate syrup. Torani® and Ghiradelli® are our favorites, but Hershey®’s works great too! (Not sponsored). Malted milk powder. This ingredient is discussed in the section below. What Is Malted Milk Powder? Malted milk powder is an evaporated powder made from malt barley, wheat flour, and whole milk. The term “malt” refers to the grain (barley) that has been sprouted and quickly dried. Once dried, the grain is ground up and becomes the base of this powder. Of course, there are other ingredients added in like flavorings, chocolate, sugar, salt, etc. Flavor-wise it has a nice sweetness and a bit of savory nuttiness. It’s the perfect add-in to a milkshake! Malt powders are easy to find — most mainstream grocery stores sell them. Typically, you’ll find these malt powders in one of two places: the baking aisle near flours and powdered milk or in the dry beverage mix section of the store (near hot chocolate mixes). You can also purchase them online. The best malt powder for milkshakes that we’ve found is made by Carnation® (pictured above). QUICK TIP We use chocolate milk powder for this particular malted milkshake, but there are also vanilla milk powders if you’d prefer a different flavor. Malted Milkshake Tips Put the malt serving glass(es) in the freezer before preparing the malt to ensure an extra-frozen, delicious malt that doesn’t melt as quickly. A malt is naturally very thick. To keep it thick, follow the quantities directed in the recipe and make sure you’re using extremely cold ingredients (chilled chocolate sauce, ice cream straight out of the freezer, milk right out of the fridge). Additionally, do not over-blend the mixture. (This is where a high-powered blender comes in handy.) The more the ingredients are blended, the thinner the malt will end up. Using a high-powered blender will ensure the ingredients combine nicely and remain thick. Excessive blending in a weaker blender will thin out the mixture and give a less-than-ideal Malted Milkshake consistency. Malt Variations This basic Malted Milkshake recipe is such a great starting point to make whatever malt you can imagine. Below are a few ideas, but we’d love for you to share your creations in the comment section! Vanilla: Replace the chocolate malt powder with vanilla malted powder. Leave out the chocolate sauce or replace it with caramel sauce for a vanilla-caramel malt. By using vanilla malt powder, the flavor possibilities are fairly endless — add in the vanilla malt powder and other mix-ins (fruit, candy, etc.) for the flavor you’re going after. Make without a blender: If you don’t happen to have a blender, you can make a malted milkshake by hand. Add all the ingredients to a large bowl and use a silicone spatula or wooden spoon to stir until ingredients are incorporated. Pour the mixture into a glass and enjoy! Use chocolate ice cream: For a double-chocolate flavor, use a good-quality chocolate ice cream instead of vanilla. Thin it out: Malts are supposed to be thick and spoonable, but if you’d like it thinner, add a touch more milk or blend for longer. Add some mix-ins: Garnish your malt with a big swirl of whipped cream, a drizzle more of chocolate sauce, and a handful of small candies like miniature chocolate chips, chopped peanut butter cups, or crushed chocolate cookies. Or top with a handful of malted milk balls like Whoppers®! Garnish the glass: For a fancy, diner feel, grab a tall milkshake glass and drizzle chocolate or caramel sauce inside around the base of the glass before filling it up with the Malted Milkshake. QUICK TIP Malted Milkshakes are best enjoyed right after being made! If the quantity won’t be consumed shortly after being made, we’d recommend cutting the recipe in half or thirds — it scales down (or up) very nicely! More Ice Cream Treats Ice Cream Sandwich Cake with only four ingredients Oreo Ice Cream Cake with an Oreo cookie crust Mint Ice Cream Bars with a brownie base Ice Cream Pie with a graham cracker crust Spumoni Ice Cream Bars cherry, chocolate, and pistachio! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Malted Milkshake 5 from 4 votes - Review this recipe A rich, thick, and creamy Malted Milkshake makes for the most delicious dessert and it couldn't be much easier to make! Toss a few ingredients into a blender, let it whirl, and enjoy a malt good enough to rival even the best old-fashioned diner!This recipe scales up or down easily! -- Note 1 SAVE TO RECIPE BOX Print Recipe Malted Milkshake 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A rich, thick, and creamy Malted Milkshake makes for the most delicious dessert and it couldn't be much easier to make! Toss a few ingredients into a blender, let it whirl, and enjoy a malt good enough to rival even the best old-fashioned diner!This recipe scales up or down easily! -- Note 1 Course Dessert, Snack Cuisine American Keyword Malted Milkshake Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 4 malts Chelsea Lords Calories 992kcal Author Chelsea Lords Cost $7.12 Ingredients▢ 6 tablespoons whole milk▢ 3/4 cup malted milk powder (Note 2)▢ Tiny pinch fine sea salt▢ 1 teaspoon vanilla extract, optional▢ 5 tablespoons chocolate syrup▢ 1 container (1.5 quart) good-quality vanilla ice cream (Note 3)▢ Optional: whipped creamUS - Metric USMetric InstructionsPREP: Chill glasses (See Note 4). BLEND: In a high-powered blender, combine the milk, malted milk powder, salt, vanilla, and chocolate syrup. Blend until smooth. Next, add in the ice cream and blend until just incorporated. Don't over blend, as that will thin out the malt.SERVE: Pour the malt into a cold glass and if desired, top with whipped cream and any other toppings of your choice. Video Recipe NotesNote 1: Quantity: As written, this recipe makes 4 good-sized malts. If you'd like to scale down, divide the recipe in half or thirds. To make 1 malt, here are the quantities: 2 tablespoons milk, 1/4 cup milk powder, tiniest pinch of salt, 1/4 teaspoon vanilla, 1-1/2 tablespoons chocolate syrup, and 1/2 quart (1/2L) (2 packed cups) ice cream. Note 2: Malted milk powder: For a chocolate malted milkshake, use chocolate milk powder. For vanilla or different flavor malt, use vanilla/original milk powder. Leave out the chocolate sauce or replace it with caramel sauce for a vanilla malted milkshake. Note 3: Ice cream: The ice cream forms the base of this malt, so it's important to get good-quality ice cream. Our favorite to use is Tillamook's Vanilla Bean. And yes, we use the entire container of ice cream! Note 4: Cold glasses: Before starting the Malted Milkshake, put the malt glass(es) in the freezer to get them cold. Nutrition information will vary, depending on the brand of ice cream you use. Nutrition FactsServing: 1serving | Calories: 992kcal | Carbohydrates: 129g | Protein: 20g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 169mg | Sodium: 487mg | Potassium: 1115mg | Fiber: 3g | Sugar: 107g | Vitamin A: 1629IU | Vitamin C: 3mg | Calcium: 614mg | 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.
Chocolate Rice Krispie Treats by Chelsea Lords Extra gooey and delicious Chocolate Rice Krispie Treats with extra marshmallows and cocoa-coated Krispies cereal are so easy to make! They’re ready in 30 minutes or less and no baking is required. Obsessed with Rice Krispie treats like us? Try our Fruity Pebbles Rice Krispies Treats, Peanut Butter Rice Krispies Treats, or the original Rice Krispies Treats recipe next! Chocolate Rice Krispie Treats Hands down, the best Rice Krispies Treats® my mom made always featured a chocolate topping or a drizzle of chocolate on top. The more chocolate, the better! So today, I’m channeling that chocolate essence into the cereal itself to bring you some rich and intensely chocolate treats. In fact, these Chocolate Rice Krispie Treats incorporate three types of chocolate: chocolate chips, cocoa powder, and Cocoa Krispies® cereal. Because sometimes, more really is more! QUICK TIP Rice Krispies, Cocoa Krispies, and Fruity Pebbles are all trademarked cereal brands produced by Kellogg’s. We respect these trademarks and use the names for clear identification of the cereal types used in this recipe. Feel free to use any brand of crispy rice cereal you prefer.. Ingredients In Chocolate Rice Krispie Treats Unsalted Butter: Forms the base for melting marshmallows, adding richness and preventing sticking. Miniature Marshmallows: Key for binding and creating the classic gooey texture. Most are melted for smoothness, while some are added later for added texture. Cocoa Powder: Provides a deep chocolate flavor, enhancing the chocolaty taste. Milk Chocolate Chips: Add a sweet, creamy chocolate taste. Cocoa Krispies Cereal: The main structural component, offering a crispy texture and chocolate flavor. Salt: Balances the sweetness and enhances overall flavors. Vanilla Extract: Adds subtle aroma and depth of flavor. How To Make Chocolate Rice Krispie Treats Prepare Pan: Line a 9×9-inch pan with parchment paper and spray it with cooking spray. Melt Marshmallows: In a large pot, melt butter over low heat. Add most of the marshmallows, stirring until fully melted. Add Chocolate: Remove from heat. Mix in cocoa powder, chocolate chips, salt, and vanilla. Then, gently stir in Cocoa Krispies cereal and the remaining marshmallows. Set in Pan: Pour the mixture into the pan. Lightly press it down evenly, but not too firmly. Cool and Cut: Let it cool for about 20 minutes, then cut into squares. QUICK TIPWhen purchasing marshmallows, gently press on the bags to feel for the softest ones. I recommend using those marshmallows within a few days of purchasing when making Chocolate Rice Krispies Treats. Here are some tips on keeping your marshmallows fresh. STORAGE How To Store Optimal Enjoyment: Best enjoyed within the first couple of days, ideally on the first day. Store in an airtight container at room temperature. Freezing and Thawing (Optional): Freezing: Wrap each bar in wax paper and plastic wrap on the day they’re made. Place in a resealable freezer bag and freeze for up to six months. Thawing: Thaw by leaving a bar at room temperature for 15-20 minutes. More Dessert Recipes Pizookie Muddy Buddies Mini Brownie Bites with Rolos Cookie Dough Ice Cream Bars Confetti Bars FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Rice Krispie Treats 5 from 5 votes - Review this recipe Extra gooey and delicious Chocolate Rice Krispies Treats, with extra marshmallows and cocoa-coated krispies cereal, are so easy to make -- ready in 30 minutes or less and no baking is required! SAVE TO RECIPE BOX Print Recipe Chocolate Rice Krispie Treats 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Extra gooey and delicious Chocolate Rice Krispies Treats, with extra marshmallows and cocoa-coated krispies cereal, are so easy to make -- ready in 30 minutes or less and no baking is required! Course Dessert, Snack, Vegetarian Cuisine American Keyword Chocolate Rice Krispie Treats Prep Time 20 minutes minutes Set up time 15 minutes minutes Total Time 35 minutes minutes Servings 12 -16 bars Chelsea Lords Calories 248kcal Author Chelsea Lords Ingredients▢ 5 tablespoons unsalted butter▢ 5 ½ cups miniature marshmallows▢ ¼ cup regular unsweetened cocoa powder (See Note 1)▢ ¾ cup milk chocolate chips (See Note 2)▢ 6 cups Cocoa Krispies cereal (See Note 3)▢ ¼ teaspoon fine sea salt▢ 1 teaspoon vanilla extractUS - Metric USMetric InstructionsPREP: Line a 9×9-inch pan with parchment paper, including an overhang for easy removal. Spray parchment paper with cooking spray and set aside. Measure out the cereal so it is ready to add when the time comes.MARSHMALLOWS: In a very large nonstick pot, melt the butter over low heat. Once the butter is completely melted, add in all but 1 cup of the marshmallows. Stir constantly, keeping the heat on low, until the marshmallows are completely melted.ADD CHOCOLATE: As soon as the marshmallows are melted, remove the pot from the heat. Stir in the cocoa powder, chocolate chips, salt and vanilla extract. Mix until smooth. Next, working quickly, stir in the Cocoa Krispies cereal very gently. Lastly, stir in the reserved 1 cup marshmallows. Stir until combined.SET UP: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and gently press (do not press hard/compact or you'll get hard bars) the mixture evenly into the pan. Allow the bars to cool and set up (about 15-20 minutes) before using the overhang to pull the bars out and cut them into squares.ENJOY: Bars are best enjoyed same day they are made. Video Recipe NotesNote 1: Cocoa: Don't use Dutch-process cocoa powder in these bars. Unsweetened regular cocoa powder works best. Note 2:Chocolate chips: I recommend a high-quality brand of chocolate chips like Ghirardelli® or Guittard®. We love milk chocolate, and semi-sweet or dark would also work well. Use semi-sweet if you prefer less sweetness. Note 3: Chocolate levels: If you are concerned about sweetness, use half Cocoa Krispies and half regular Rice Krispies. We like these bars very chocolate-y, so prefer them with all Cocoa Krispies. Nutrition FactsServing: 16bars | Calories: 248kcal | Carbohydrates: 42g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 127mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 713IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
BBQ Pasta Salad by Chelsea Lords This BBQ Pasta Salad is sure to be unforgettable at your next potluck or summer party! This delectable salad is loaded with BBQ pulled pork, sharp Cheddar cheese, crisp corn, and other fresh veggies. Drizzle a BBQ-spiked creamy dressing on and this salad is ready to devour. BBQ Pasta Salad Who else eats pasta salads like crazy during the summer? They are always one of our go-to choices during the summer, since the whole family loves them, the oven doesn’t need to be turned on, and they come together so quickly. This Mediterranean Pasta Salad, Taco Pasta Salad, and Asian Pasta Salad have been on frequent rotation this summer. They’re all quite different from each other and total crowd pleasers; my boys practically lick their plates clean — that is, as long as I leave out any olives, ha! This pulled pork BBQ Pasta Salad is another unique pasta salad, and equally as crowd-pleasing and quick to assemble. When you read pulled pork and quick in the same sentence you may be questioning that, because we all know pulled pork takes a good part of the day on a smoker (or in the slow cooker) to be ready. So for this salad, we use a convenient store shortcut — pre-cooked, seasoned, and sauced pulled pork. It works so well in this salad. Let’s talk pulled pork Store-bought pulled pork has made its appearance a couple of times on this site since it is so convenient when you’re in a hurry to get dinner on the table. BBQ Pasta Salad uses about half of a standard pulled pork container, so you can use the rest of it in one of our other favorite pork recipes — like this BBQ Pork Pizza. You could even throw the entire container in the salad if you’d like a more meat-centric dish. I recommend using your favorite store-bought pulled pork — one you’ve tried and know you love. If you don’t know where to start, my personal favorite (readily available) pulled pork is Jack Daniel’s Pulled Pork with BBQ Sauce®. Another great alternative is using leftover pulled pork. If you’ve made your own pork, it will work perfectly in this salad. Simply toss it in some BBQ sauce (to taste) before adding it to the pasta. The pulled pork in these Pork Taquitos is a personal favorite pork recipe. BBQ Pasta Salad dressing ingredients Mayo. A good mayo can make all the difference in the dressing and the salad as a whole. We love Hellman’s/Best Foods® in this dressing. BBQ sauce. Any BBQ sauce you enjoy is one you’ll likely enjoy in this dressing. My personal favorite is Sweet Baby Ray’s BBQ® (original) sauce or Stubb’s Original BBQ® sauce. Apple cider vinegar. This helps balance the sweetness from the mayo and BBQ sauce. Hot sauce. Here’s another ingredient to help balance the sweetness. I don’t find the sauce makes it spicy, but rather works to balance flavors. Add slowly or leave it out if you are concerned about heat. Seasonings. Chili powder, garlic powder, cayenne pepper, and a little salt and pepper add depth of flavor and a tiny kick to the dressing. Again, add spices slowly if you are worried about the heat. Great side dishes for pasta salad If this BBQ Pasta Salad is your main dish, these sides would complement it nicely: Grilled corn or Elote This fruit salad recipe A garden side salad (like this Olive Garden Salad) A sweet “fluff” salad like this Raspberry Fluff or Oreo Fluff Baked beans Roasted vegetables More ways to use BBQ Sauce: BBQ Chicken Sandwich Recipe ready in 15 minutes! BBQ Chicken Tacos with a cilantro-lime crema Grilled BBQ Chicken Rice Bowl with a quick creamy sauce BBQ Chicken Salad with a creamy cilantro-ranch dressing 3 Dinner Recipes with 1 Rotisserie Chicken: BBQ themed FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. BBQ Pasta Salad 5 from 4 votes - Review this recipe BBQ Pasta Salad is sure to be unforgettable at your next potluck or summer party! This delectable salad is loaded with BBQ pulled pork, sharp Cheddar cheese, crisp corn, and other fresh veggies. Drizzle on a BBQ-spiked creamy dressing and this salad is ready to devour. SAVE TO RECIPE BOX Print Recipe BBQ Pasta Salad 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe BBQ Pasta Salad is sure to be unforgettable at your next potluck or summer party! This delectable salad is loaded with BBQ pulled pork, sharp Cheddar cheese, crisp corn, and other fresh veggies. Drizzle on a BBQ-spiked creamy dressing and this salad is ready to devour. Course Dinner, lunch, Main Course, Salad Cuisine American Keyword BBQ Pasta Salad Prep Time 35 minutes minutes Total Time 35 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 616kcal Author Chelsea Lords Cost $8.21 Ingredients▢ 8 ounces farfalle (bowtie) pasta (1/2 of 1 box; about 2-1/2 cups)▢ 2 small ears fresh corn (or 1 cup (135g) frozen corn)▢ 1 small red bell pepper, diced (~3/4 cup)▢ 2 stalks celery (~1/2 cup)▢ heaping 1/2 cup sharp cheddar Cheese, cut into small cubes▢ 2 thinly sliced green onions, (~1/4 cup)▢ 1 cup seasoned and fully cooked BBQ pork cooked according to package instructions (Note 1) (~1/2 of 1, 16 ounce container)Salad "Dressing":▢ 1/2 cup mayonnaise▢ 1/4 cup BBQ sauce▢ 1 tablespoon apple cider vinegar▢ 1/2 teaspoon hot sauce (like TABASCO)▢ 1/4 teaspoon chili powder▢ 1/8 teaspoon garlic powder▢ Small pinch cayenne pepper, optional▢ Salt and pepper▢ Optional: chopped fresh cilantroUS - Metric USMetric InstructionsPASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 3 cups!) Make sure to generously salt the water. (I add 1 teaspoon to every 4 cups of water.) Don't forget to salt the pasta water or the whole salad will taste under-seasoned. If using frozen corn, add it to the boiling pasta water 1 minute before pasta will be done. Drain pasta, rinse under cold water, let cool, and allow to dry. Thoroughly dry before adding it to the other ingredients. Add cooked and cooled pasta to a large bowl.PREP VEGGIES: While the pasta is cooking, prep the veggies/other salad additions. Cook pork according to package directions and allow to cool to room temperature. Use two forks to shred the pork a bit more if needed. If using fresh corn, grill (See Note 2) or simply cut it off the cob and add to the salad raw. Dice the pepper, thinly slice the celery, cube Cheddar cheese pieces, and thinly slice green onions. In a large bowl, add the pulled pork, corn, pepper, celery, Cheddar cheese, and green onions.DRESSING: In another small bowl, whisk together the mayo, BBQ sauce, apple cider vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, salt, and pepper. (Add to taste, I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Whisk until combined and smooth.DRESS: Pour dressing over the salad (adding to preference-- you may not want it all). Gently toss ingredients until combined. Taste again and season with any additional salt/pepper as needed. Garnish with fresh cilantro if desired.STORAGE: This salad is best enjoyed the same day it is made. If making it ahead of time, I recommend keeping the salad and dressing separated and combining the two right before eating. Video Recipe NotesNote 1: Either use leftover BBQ pulled pork or get some from the freezer/fridge section in the grocery store. (My personal favorite is Jack Daniel's Pulled Pork with BBQ Sauce.) Cook according to package directions. If you'd like the salad to have more meat in it, add the entire container. Note 2: If you'd like to grill the corn, preheat the grill to 400 degrees F. Shuck and remove silk from corn. Rub oil all over the sides (about 1/2 teaspoon) and lightly sprinkle with sea salt. Place corn on the grill and with the lid closed, turn every 3-5 minutes (check at 3 minutes, turning 4 times total) until the corn is nicely charred and crisp-tender. Remove corn from the grill, allow to cool slightly, and cut off the cob. Nutrition FactsServing: 1serving | Calories: 616kcal | Carbohydrates: 70g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 810mg | Potassium: 402mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1543IU | Vitamin C: 44mg | Calcium: 269mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Homemade Protein Bars by Chelsea Lords These Homemade Protein Bars are incredibly simple to make with no baking (or stove-top) required. This recipe calls for normal, everyday ingredients–and that means no special trips to specialty stores! Making your own protein bars is not only economical (prepared protein bars can be costly!), but you’ll also know exactly what goes in them. Homemade Protein Bars My husband worked with a personal trainer for a bit last year and a big takeaway was that he needed to get more way more protein in his diet. After a bit of sticker shock purchasing different protein bars (most with very questionable ingredients!), I decided to create some from scratch. Not only are these homemade bars far cheaper to make (on a bar-to-bar comparison), they also don’t have any crazy, unpronounceable ingredients. And, best of all, they’re completely delicious and totally addictive. While I’m not too concerned about my own protein intake, I’ll admit, I can’t stop eating these! If you’ve tried commercial protein bars, these are closest to a “Perfect Bar,” texture-wise. They’re soft, thick, and chewy. Taste-wise they’re similar to a “G2G Bar” or “Go-Macro Bar”, and most like the almond butter flavor “Perfect Bar” (with more of a protein powder flavor/after taste). How to make Homemade Protein Bars Measure out the ingredients and add them to a large bowl. Stir with a wooden spoon until combined. Press the mixture into a lined pan and chill the bars until firm. (Optional) Drizzle some melted dark chocolate on the bars and enjoy! It doesn’t get much easier than that! Is it cheaper to make your own Protein Bars? Absolutely! Making your own protein bars is much cheaper. Initially, the ingredients will cost more upfront, but with the amount you can make with those ingredients, homemade bars will end up much cheaper. Most store-bought protein bars go for about $1.50 and up to $3.00–sometimes more if they’re bought as singles instead of in a case or package. Depending on the exact brands you purchase, these bars can be made for a lot less. Plus, you can use all-natural ingredients and know exactly what is in them and they’re easy to customize to personal preference! Ingredients In Homemade Protein Bars Protein Powder: Use a good protein powder that you know you enjoy– otherwise, you might not love the flavor (or texture) it adds to these bars. Filing Ingredients: Look for an almond butter that is roasted and salted for more flavor. Peanut butter can be substituted in place of the almond butter. You can sub the coconut for rasins or any chopped nuts. Chocolate: Two different kinds of chocolate goes into these bars, while the chocolate can be totally optional I love the extra taste and texture they add in the bars and the optional chocolate drizzle adds a fun touch. Homemade Protein Bars tips Adjust the sweetness. Depending on the protein powder used, you may want more or less honey in these bars. A lot of protein powders are sweetened, but the amount they are sweetened can vary greatly. I recommend checking out the ingredients in the powder you’re using and adjust the honey if the protein is sweetened. You can always add more honey but can’t take it away. Adjust the saltiness. Again, the protein powder can also be salted, so you may want to use less (or completely omit) the salt in the recipe. As you’re making the bars, you can taste and adjust before pressing the mixture into the pan. Use a good almond butter. The nut butter is the main flavor of these Homemade Protein Bars, and it also adds a significant amount of protein. As far as almond butter goes, I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. The flavor you taste when you eat it plain will transfer into the protein bars, as well. More Protein-Packed Recipes Protein Breakfast Cookies cinnamon roll flavored! Chocolate Protein Shake with chocolate protein powder Peanut Butter Granola with chocolate Pumpkin Protein Shake with vanilla protein powder Chocolate Protein Balls with almond butter FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Homemade Protein Bars 5 from 5 votes - Review this recipe These Homemade Protein Bars are incredibly simple to make with no baking (or stove-top) required. This recipe calls for normal, everyday ingredients--and that means no special trips to specialty stores! SAVE TO RECIPE BOX Print Recipe Homemade Protein Bars 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Homemade Protein Bars are incredibly simple to make with no baking (or stove-top) required. This recipe calls for normal, everyday ingredients--and that means no special trips to specialty stores! Course Dessert, Protein Shake, Snack, Vegetarian Cuisine American, Vegetarian Keyword Homemade Protein Bars, protein bars Prep Time 15 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 12 protein bars Chelsea Lords Calories 242kcal Author Chelsea Lords Cost $7.73 Ingredients▢ 3/4 cup (175g) almond butter dry roasted and lightly salted Note 1▢ 2 tablespoons (20g) + 1/2 teaspoon melted coconut oil, divided▢ 4 tablespoons (75g) honey Note 2▢ 1/2 tablespoon pure vanilla extract▢ 1/4 teaspoon fine sea salt▢ 2/3 cup (70g) vanilla protein powder Note 3▢ 3 tablespoons (16g) unsweetened shredded coconut▢ 3 tablespoons (36g) miniature chocolate chips▢ 3 tablespoons (42g) dark chocolate chips, optional InstructionsPREP: Line an 8.5 x 4.5-inch loaf pan with parchment paper or foil. Make sure to leave an overhang for easy removal of bars, and set aside.COMBINE: In a large bowl, add the almond butter, 2 tablespoons of the melted coconut oil, honey, vanilla extract, salt (reduce or omit if your almond butter and protein powder has salt), vanilla protein powder, shredded coconut, and miniature chocolate chips.STIR: Stir until everything is well combined and you have a thick dough. Press the dough into the prepared bread pan. Cover the bars and chill for one hour in the fridge.ENJOY: Remove from the fridge and, using the overhang, pull the bars from the pan. Cut into 10 to 12 individual bars. Enjoy or add the chocolate drizzle (next step).OPTIONAL CHOCOLATE DRIZZLE: To add the chocolate drizzle, combine the chocolate chips and remaining 1/2 teaspoon coconut oil in a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is smooth. Transfer the chocolate to a plastic bag, cut off the tip of the bag, and drizzle the chocolate over the bars. Allow to set up at room temperature.STORAGE: Store the bars in an airtight container in the fridge for up to 2 weeks. Best enjoyed within 1 week. Recipe NotesNote 1: The almond butter is the main flavor, so make sure to use an almond butter with a flavor you love plain. I get a dry-roasted and lightly salted one to load tons of flavor into these bars without additional work. Note 2: Depending on the protein powder you use (some are more sweetened than others) you may want to adjust the amount of honey. Add slowly and taste the mixture before pressing into the pan and chilling. Note 3: The protein powder plays a huge role in the flavor and texture of these bars. Use a good protein powder that you know you enjoy; otherwise, you likely won't love the flavor/texture of the bars. Nutrition FactsServing: 1serving | Calories: 242kcal | Carbohydrates: 15g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 91mg | Potassium: 208mg | Fiber: 2g | Sugar: 9g | Vitamin A: 8IU | Calcium: 135mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Tinga Tacos by Chelsea Lords Indulge in the ultimate Chicken Tinga Tacos, featuring charred tortillas loaded with seasoned shredded chicken, creamy guacamole, and tangy pickled onions, all combining for a spicy, saucy, and irresistibly flavorful experience. Pair Chicken Tinga Tacos with some fresh corn! We love this easy corn salad or elote. Chicken Tinga Tacos My family adores these Rotisserie Chicken Tacos; seriously, my boys request them at least once a week! I love them too, not just for their taste but also for how effortlessly they come together, thanks to the convenience of rotisserie chicken. In an effort to cater to my boys’ taco cravings while experimenting with different sauces and seasonings, I created Chicken Tinga Tacos. These tacos have become a weeknight staple over the past few months, frequently alternating with our beloved Rotisserie Chicken Tacos. I often prepare a double batch, enjoying the leftovers for lunch throughout the week. They’re not only filling and nutritious but their flavor also improves with time, becoming increasingly delicious! Ingredients In Chicken Tinga Tacos Olive oil: Used for sautéing onions and garlic, providing a base for the sauce. Sweet onion & garlic: Add depth and sweetness to the sauce. Tomato paste: Thickens and enriches the sauce, adding a concentrated tomato flavor to the Chicken Tinga Tacos. Seasonings (cumin, oregano, chicken bouillon, paprika, coriander, salt, pepper): These spices and seasonings blend to give the sauce its distinctive, complex flavor profile. Fire-roasted crushed tomatoes: Contribute a smoky, rich tomato base to the sauce. Chipotle peppers in adobo: Add a smoky, spicy kick to the sauce. You can scale these up or down based on spice preference. Rotisserie chicken: The main protein, its shredded texture absorbs the sauce well. Lime juice: Adds a fresh, zesty note to the chicken, enhancing its flavor. Corn tortillas: Serve as the base of the taco, providing texture and a mild, corn flavor. Toppings (cilantro, cheese, avocado, extra lime juice): These optional additions bring freshness, creaminess, and extra flavor to the tacos. How To Make Chicken Tinga Tacos Pickled Onion: Mix red onion with red wine vinegar, salt, and sugar. Set aside, stirring occasionally. Sauce: Sauté sweet onion and garlic in olive oil. Add tomato paste, spices, and fire-roasted tomatoes. Simmer with chipotle peppers for 6-8 minutes. Chicken: Blend sauce until smooth, return to skillet, add shredded chicken, and mix well. Add lime juice if desired. Guacamole: Mash avocado with salt, pepper, and lime juice. Char Tortillas: Spray tortillas with cooking spray, char on both sides, then fold. Assemble: Spread guacamole on Chicken Tinga Tacos, top with chicken, pickled onions, and other toppings like cheese and cilantro. QUICK TIPWhen blending hot sauces, avoid overfilling the blender to prevent the lid from popping off due to steam. Instead, use a folded kitchen towel in place of the lid, holding it down during blending. The towel allows steam to escape while absorbing splatters. VARIATIONS Switch Things Up Chicken Tinga Tostadas: On a tostada shell, layer mashed avocado, tinga chicken, red onions (pickled or raw), crema or sour cream, cotija cheese, and cilantro. Baked Chicken Tinga Tacos: Use this beef taco recipe as a reference guide. Fill crispy taco shells with chicken tinga and cheddar cheese, bake, then top with red onions, crema, avocado, and cilantro. Nachos: Layer chicken tinga and Mexican cheese on tortilla chips, adding preferred toppings. Chicken Tinga Burrito Bowls: Start with cauliflower rice, add chicken tinga, beans (black or pinto), avocado, red onions, crema, and cilantro for a low-carb option. More Taco Recipes Healthy Tacos Taco Pasta Salad Loaded Taco Fries Chicken Tacos Asian Chicken Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Tinga Tacos 5 from 2 votes - Review this recipe Indulge in the ultimate Chicken Tinga Tacos, featuring charred tortillas loaded with seasoned shredded chicken, creamy guacamole, and tangy pickled onions, all combining for a spicy, saucy, and irresistibly flavorful experience. SAVE TO RECIPE BOX Print Recipe Chicken Tinga Tacos 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Indulge in the ultimate Chicken Tinga Tacos, featuring charred tortillas loaded with seasoned shredded chicken, creamy guacamole, and tangy pickled onions, all combining for a spicy, saucy, and irresistibly flavorful experience. Course Dinner, Main Course Cuisine Mexican Keyword chicken tinga Prep Time 25 minutes minutes Cook Time 10 minutes minutes Total Time 35 minutes minutes Servings 4 -6 servings (~12-14 tacos) Chelsea Lords Calories 225kcal Author Chelsea Lords IngredientsQuick "Pickled" Onion▢ 1 large red onion, thinly sliced▢ 1/4 cup red wine vinegar▢ 1 teaspoon fine sea salt▢ 1 tablespoon white, granulated sugarChicken▢ 1 tablespoon olive oil▢ 1 large sweet onion, thinly sliced▢ 1 tablespoon coarsely minced garlic (~4 cloves)▢ 1 tablespoon tomato paste▢ 1 and 1/4 teaspoon ground cumin▢ 1 teaspoon EACH: dried oregano, chicken bouillon powder▢ 1/2 teaspoon EACH: paprika, dried coriander▢ Fine sea salt and cracked pepper▢ 1 can (14 oz.) fire-roasted crushed tomatoes▢ 1 can chipotle peppers in adobo (we won't use all of it!) (I love La Costena brand)▢ 4 cups shredded rotisserie chicken▢ 1 tablespoon fresh lime juice, optional▢ corn tortillas and cooking spray▢ Optional toppings: cilantro, cotija cheese (or queso fresco), large avocado, additional lime juiceUS - Metric USMetric InstructionsQUICK "PICKLED" RED ONION: In a medium-sized bowl, combine the thinly sliced red onion, red wine vinegar, salt and sugar. Toss to coat. Leave at room temperature and toss every 5 minutes or so, while preparing the rest of the meal.SAUCE: Heat the oil in a large skillet. Once oil is warm, add in the thinly sliced sweet onion and garlic. Sauté for 4-6 minutes or until tender, stirring occasionally (nothing should be burning/browning; lower the heat if it is). Add in the tomato paste and all the seasonings: the ground cumin, dried oregano, chicken bouillon powder, paprika, dried coriander, and salt and pepper to taste. (I add 3/4 teaspoon fine sea salt and 1/4 teaspoon cracked pepper.) Toast seasonings for 1 minute, stirring constantly. Again, lower the heat if anything is burning. Add in the crushed tomatoes and cook for 1 minute. Lastly, add in chipotle peppers and sauce (See Note 1). Stir and heat for 30 more seconds. Bring to a simmer, reduce the heat to low, and simmer for 6-8 minutes.CHICKEN: Transfer the sauce mixture to a large blender and process until completely smooth (See Note 2). Pour the mixture back into the skillet. Add in the 4 cups rotisserie chicken and gently stir to coat the chicken and warm it through. If desired, stir in the fresh lime juice.QUICK "GUAC": While sauce is simmering, I like to whip this up: Place a large, ripe avocado in a small bowl and mash with a fork. Add in a pinch of salt and pepper and a few squeezes of lime juice. Mash together and set aside.CHAR TORTILLAS: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside.ASSEMBLE: Spread the guac in the center of the charred tortillas. Top with a scoop of the chicken, and some pickled red onions. Add your other favorite taco toppings such as some queso or cotija cheese, some fresh cilantro, and another squeeze of fresh lime juice. Recipe NotesNote 1: Here's a general guideline for how much of the chipotles to add: Little to no spice: Use 1 tablespoon sauce surrounding the chipotle peppers. Light spice: Use 1 tablespoon sauce surrounding the chipotle peppers and 1 tablespoon peppers. Medium spicy: Use 1 tablespoon sauce surrounding the chipotle peppers and 2 tablespoon peppers. Spicy: Use 1 tablespoon sauce surrounding the chipotle peppers and 3 tablespoons peppers. (If all the peppers are large (or larger than a tablespoon measuring spoon), chop the peppers to fill the measuring spoon). See blogpost for how to store leftover chipotle peppers so the rest of the can doesn't go to waste. Note 2: When blending hot sauces, keep in mind that the escaping steam could pop the top off the blender if it's filled too full. If you're concerned about this, replace the plastic blender lid with a folded kitchen towel. Because it's not airtight, the towel will absorb the steam--and the splatters! Nutrition FactsServing: 6servings | Calories: 225kcal | Carbohydrates: 10.5g | Protein: 24.7g | Fat: 8.7g | Cholesterol: 70mg | Sodium: 150.7mg | Fiber: 1.6g | Sugar: 6.6g 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.
Mexican Street Corn Pasta Salad by Chelsea Lords One of the most popular recipes on this site: Mexican Street Corn Pasta Salad! Toss bowtie pasta with lots of corn, fresh herbs, black beans, and a simple creamy chili-lime dressing. We love getting creative and playing off the flavors of Elote (Mexican Street Corn); try some of our other fun recipes next: Mexican Street Corn Chicken Tacos, Mexican Street Corn and Chicken Chowder, or Loaded Sweet Potatoes with a Mexican street corn-inspired topping. Mexican Street Corn Pasta Salad There is a pretty close schedule I stick to on what recipes get shared on the site. I work usually up to a month ahead of time, so the content is created a few weeks before you’ll see it here. But every once in a while, I’ll switch up the entire schedule because I’m bursting at the seam to share something. Today is that day. This Mexican Street Corn Pasta Salad is one of my all-time favorite pasta salad creations. This may be because corn is my favorite veggie, Mexican Street Corn is my favorite way to enjoy said veggie, and adding pasta for a self-proclaimed carb addict was the best decision ever. Also, did I mention avocados, lime, cilantro, jalapeños, cheese, green onions, and bacon?! Mexican Street Corn Pasta Salad: The Dressing I’m pretty sure those are all my favorite ingredients together in one happy place. And we haven’t even started on the dressing yet. The best part is you just have to whisk the few ingredients together and it’s ready to go. No blender needed! Below are a few quick tips: We love Hellman’s/Best Foods® mayonnaise best in this dressing. It has a robust flavor without being too sweet. As for spiciness, I’d rate the dressing to be very slightly spicy. If you’d like to make it milder, reduce or omit the Sriracha/hot sauce and be sure to use McCormick® seasonings. (We find them very mild.) Keep in mind that reducing or omitting spice will reduce the overall flavor of the salad. Alternatively, amp up the heat by adding in 1/8 teaspoon cayenne pepper. The dressing calls for lime juice and zest. If you use citrus a lot when cooking/baking, having a good citrus juicer and microplane is invaluable! Make ahead: This dressing does really well being made ahead of time. (In fact, it gets even more flavorful as the ingredients meld!) Whisk it together and refrigerate in an air-tight container until ready to use. Dressing will stay good for 5-7 stored properly in an airtight container (or mason jar) in the fridge. Mexican Street Corn Pasta Salad: The Salad Ingredients Beyond the dressing, we have the actual salad ingredients. Below is a quick breakdown, along with some notes: Pasta: We like regular-sized farfalle (also called bowtie) pasta best in this salad. Other types of noodles will work; just be sure to use noodles that have a lot of ridges. The more texture, the better the dressing will coat. Corn: Use fresh, frozen, or even canned! More on this ingredient in the section entitled “Let’s Talk Corn” below. Avocado: A ripe avocado makes all the difference — it adds a wonderful texture and flavor to the salad. You can tell if an avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose). Fresh herbs: Cilantro and green onions add such great contrasting flavors and a slight citrus note to the salad. If you aren’t a cilantro fan, use extra green onions instead! Jalapeño: Be sure to remove the ribs and seeds of the jalapeño before finely dicing. Bacon: For super-quick prep, use pre-cooked bacon that you crisp up in the microwave. Cheese: For a more authentic Mexican Street Corn flavor, go for Cotija cheese. It’s typically near specialty cheeses in the grocery store. An easy alternative is Queso Fresco which is generally near mozzarella and refrigerated tortillas in the grocery store. As a last resort, you can use feta cheese and it works surprisingly well! Depending on the cheese used, you may want less than the recipe indicates. (Cotija is much saltier than Queso Fresco, so you’ll want a lot less of it.) Optional — black beans: We like the color and protein black beans add, but it’s entirely up to how you like your Mexican Street Corn Pasta Salad! QUICK TIP If you prefer less spice in this salad, leave out the jalapeños. Alternatively, amp up the spice by adding in more! Let’s talk corn There are a few different options for preparing the corn for Mexican Street Corn Pasta Salad. One is going the authentic route and grilling the corn until lightly charred all over. If you have a grill and the extra time, I would highly recommend going this route — it is incredible what freshly grilled corn does for this salad! See the “quick tip” box below. Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use two cans, drained. Buy regular canned corn and roast it for a few minutes on the stovetop. More details on how to do that here. Or, use frozen corn. Add it into the boiling pasta water for the last minute of cooking time. QUICK TIP How to grill corn: Peel back husks and remove the silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400-450 degrees F) and rotate every 3-4 minutes or until charred, about 12 minutes total. (This also works on a grill pan!) QUICK TIP Don’t forget to salt the pasta water. Make sure the pasta is well-salted as it cooks since this is the only chance you have to season the actual pasta. Underseasoned pasta will make the entire salad taste less flavorful. As a general rule of thumb, I add 1 teaspoon of salt to every 4 cups of boiling water. More corn-focused recipes Creamy Corn Salad Jalapeño-popper flavor inspired Pesto Chicken with corn and bean salsa Corn Salsa Recipe with a delicious dressing Flank Steak with Corn Salsa and fresh avocado Quinoa Corn Salad with a chipotle vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Street Corn Pasta Salad 5 from 92 votes - Review this recipe One of the most popular recipes on this site: Mexican Street Corn Pasta salad! Toss bowtie pasta with lots of corn, fresh herbs, black beans, and a simple creamy chili-lime dressing. SAVE TO RECIPE BOX Print Recipe Mexican Street Corn Pasta Salad 5 from 92 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe One of the most popular recipes on this site: Mexican Street Corn Pasta salad! Toss bowtie pasta with lots of corn, fresh herbs, black beans, and a simple creamy chili-lime dressing. Course Appetizer, Salad, Side Dish Cuisine American, Mexican, Vegetarian Keyword Mexican Street Corn Pasta Salad Prep Time 25 minutes minutes Cook Time 9 minutes minutes Total Time 34 minutes minutes Servings 6 -8 as a side Chelsea Lords Calories 692kcal Author Chelsea Lords Cost $8.21 IngredientsSalad▢ 2 cups regular farfalle/bowtie pasta, (measured uncooked)▢ 3 cups frozen corn (or 2 (15-ounce) cans, or 3-4 corns on the cob) Note 1▢ 3 green onions (1/3 cup)▢ 1/2 bunch cilantro (1/2 cup)▢ 1 tablespoon finely chopped jalapeño peppers▢ 6-8 strips hardwood smoked bacon▢ 1/2 cup Queso Fresco Cheese Note 2▢ 1 large avocado, diced▢ Optional: 1/2 cup canned black beans, drained & rinsedDressing▢ 1/2 cup full-fat regular mayo (we love Hellman's/Best Foods)▢ 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest▢ 1/8 teaspoon ground cumin▢ 1/4 teaspoon paprika▢ 1/2 teaspoon chili powder▢ 1 teaspoon Sriracha or hot sauce▢ Salt and ground black pepperUS - Metric USMetric InstructionsPASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 2 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to completely dry. CORN: See Note 1.VEGGIE PREP: Chop the green onions, coarsely chop the cilantro, very finely chop the jalapeño, cook and crumble the bacon. Crumble the cheese. Drain and rinse optional black beans. Lastly, chop the avocado into small pieces.DRESSING: Combine all the dressing ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Whisk until smooth and refrigerate until ready to use.SALAD ASSEMBLY: In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese (See Note 2). **If you don't plan on eating this in one sitting (and soon after it's made), don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.** Drizzle on dressing and gently toss to coat. Enjoy salad immediately! Leftovers don't store well once dressed. Video Recipe NotesNote 1: Several different options for corn preparation: Grill the corn until lightly charred all over. To grill corn: Peel back husks and remove the silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400-450 degrees F) and rotate every 3-4 minutes or until charred and corn is easily pierced with a fork, about 12 minutes total. (This also works on a grill pan!) Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use 2 cans of that (thoroughly drained). Buy regular canned corn and roast it for a few minutes on the stovetop. Heat a large cast iron skillet on medium-high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes, stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast. Or, use frozen corn. Add it into the boiling pasta water for the last minute of cooking time. Note 2: For a more authentic Mexican Street Corn flavor, go for Cotija cheese. It's typically near specialty cheeses in the grocery store. An easy alternative is Queso Fresco cheese which is generally near mozzarella and refrigerated tortillas in the grocery store. Depending on the cheese used, you may want to use less than the recipe indicates. (Cotija is much saltier than Queso Fresco, so you'll want a lot less; closer to 3-4 tablespoons). Add cheese slowly to desired personal preference. Nutrition information includes the optional black beans. Nutrition FactsServing: 1serving | Calories: 692kcal | Carbohydrates: 93g | Protein: 21g | Fat: 28g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 305mg | Potassium: 730mg | Fiber: 10g | Sugar: 9g | Vitamin A: 692IU | Vitamin C: 17mg | Calcium: 149mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate Frozen Yogurt by Chelsea Lords Rich and indulgent Chocolate Frozen Yogurt has a sweet-tart flavor and the perfect creamy, light consistency. This frozen yogurt is so easy to make — blend everything up, pour into an ice cream maker, and enjoy! Try our other favorite frozen yogurt recipes — this vanilla Frozen Yogurt Recipe or Strawberry Frozen Yogurt. Chocolate Frozen Yogurt Growing up, my favorite dessert was frozen yogurt from a local fro-yo shop near our home. You know the kind: where you pick a flavored yogurt base and load on practically endless toppings. I’ll admit my toppings often got a bit out of hand and the resulting concoctions were barely edible. Even so, I can guarantee I never wasted a bite. As you probably know, these frozen yogurt shops can get fairly spend-y, which is maybe why it was such a special treat for me. And as an adult now, I still think of frozen yogurt as somewhat of a delicacy (ha!), so it’s still a dessert I get ridiculously excited about. That said, I prefer to make it exactly how I like it at home and avoid the sticker shock. And maybe it’s because I’m a grown-up now, but I really prefer my froyo plain, without the myriad of candy and cereal toppings. Over the years, I’ve worked on perfecting a chocolate frozen yogurt, tweaking it to contain my ideal ratio of sweet to tart, and working to achieve a rich, fudge-like flavor while keeping the texture nice and light. And finally, it is here — this is our perfect Chocolate Frozen Yogurt recipe. While this recipe is seriously quick and easy, I’ll admit that it does require some fairly specific ingredients for the best results. I’ll discuss those in depth below. Frozen Yogurt Ingredients Yogurt. Choose a really great-tasting yogurt to wind up with a delicious and rich tasting Chocolate Frozen Yogurt. I don’t recommend a low-fat or fat-free yogurt; they won’t thicken as nicely. We’ve tried a lot of different yogurts and hands down our favorite (and what we continue to use in this recipe) is Noosa’s® vanilla bean yogurt. Heavy cream. While yogurt is the main ingredient for the base, the cream adds some thickness and a contrast to the yogurt’s tartness. Dutch-process cocoa powder. Regular cocoa powder won’t give this yogurt the depth of flavor and chocolate intensity that the Dutch-process will. Any Dutch-process cocoa powder works, but the one I’ve found most readily available at grocery stores is Hershey’s® Special Dark. You’ll see on the label it’s “Dutched cocoa” which is what we’re looking for. My personal favorite is this Extra® brute cocoa powder — it has an amazingly robust flavor, but you aren’t likely to find it at the local grocery. Vanilla extract and salt. These two ingredients add a depth of flavor and work to balance sweetness with tang. A little salt goes a long way, and while it may seem like a strange ingredient in a dessert, it helps this yogurt achieve a more robust, balanced flavor. White sugar. The sugar sweetens the mixture and is an ingredient you may want to play around with a bit. If you’d like a tart yogurt, reduce the amount of sugar just bit. For a sweeter yogurt, add a bit more sugar. You may also need to adjust the amount of sugar, depending on how sweet the yogurt you are using is. Recipe tips Pay special attention to the ingredients. With regular cocoa powder and a low-fat, less flavorful yogurt, you’ll end up with some fairly lackluster frozen yogurt. Freeze the ice cream insert ahead of time. An ice cream insert takes a good amount of time to thoroughly freeze which is a requirement for the yogurt to set up — otherwise, it may never reach the consistency you’re looking for. Chill the mixture. Depending on the quality of the blender used, the blender may warm up the mixture as it works to combine the ingredients. If this is the case, I’d recommend chilling the mixture for 30 minutes to an hour before adding it to the ice cream maker. Ice Cream Maker For this recipe, you’ll need an ice cream maker. Here’s the one I use and love. QUICK TIP It takes about 45 minutes to an hour for the yogurt to develop a good consistency in my particular ice cream maker. Depending on personal preference, and the ice cream maker used, you may reach the consistency sooner. If the frozen yogurt is still too soft for you after being churned, you can transfer the contents into an airtight container and freeze until further thickened. Note that freezing the yogurt too long will end up with a more icy texture, like less creamy ice cream. Topping ideas While we love this chocolate frozen yogurt as is — straight from the ice cream maker if you’re at my home — there are always fun ways to spruce it up with various toppings. Chocolate shavings. Use a vegetable peeler to “peel” the backside of a plain chocolate bar onto the yogurt. Fruit. If you like chocolate-covered strawberries or bananas you’ll probably love fruit added to the frozen yogurt. Whipped cream. Go for extravagance with a scoop of coconut whipped cream or regular whipped cream (how to make whipped cream tutorial here) on top. Cookie dough. Roll tiny balls of edible cookie dough and add as a topping– or use this peanut butter cookie dough for a chocolate-peanut butter treat. Brownie batter. Roll tiny balls of this edible brownie batter to add as a topping. Chocolate or caramel sauce. Add a drizzle of some homemade (or a store-bought) chocolate fudge sauce or caramel sauce. Chocolate Frozen Yogurt FAQs1Can I just freeze yogurt to make frozen yogurt?If you freeze plain yogurt, it will harden and solidify into a brick, with an icy consistency. To get a similar frozen yogurt consistency to what you’ve had in frozen yogurt shops, there needs to be sugar in the mix. Just like ice cream and sorbet, the more sugar, the softer the yogurt will be. 2Is frozen yogurt really better for you than ice cream?Typically frozen yogurt is lower in fat and calories than ice cream, but it can also have more sugar. Frozen yogurt provides protein and probiotics from the yogurt that you won’t find in ice cream. 3How much sugar is in chocolate frozen yogurt?It depends on the recipe and also what yogurt you use. The yogurt used in the recipe can have a good amount of sugar. This particular recipe calls for 2/3 cup of added sugar and one serving contains 38 grams of sugar (natural and added). 4What is the difference between yogurt and frozen yogurt?Frozen yogurt is a dessert made with yogurt and additional ingredients to add sweetness and result in a creamy texture when frozen. Frozen yogurt is more comparable to ice cream, but with a tangy, sweet taste and a creamier (softer) texture. Regular yogurt is essentially fermented milk– milk that is heated and mixed with live bacteria. Regular yogurt can also have sugar and other ingredients added, but it’s refrigerated, not frozen. More chocolate desserts Chocolate Dip for Fruit with Nutella Chocolate Peanut Butter Snack Mix with Reese’s candies Banana Chocolate Chip Cake with chocolate buttercream frosting Chocolate Pudding Pie with an Oreo cookie crust Chocolate Rice Krispie Treats with a chocolate topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Frozen Yogurt 5 from 7 votes - Review this recipe Rich and indulgent Chocolate Frozen Yogurt has a sweet-tart flavor and the perfect creamy, light consistency. This frozen yogurt is so easy to make — blend everything up, pour into an ice cream maker, and enjoy! SAVE TO RECIPE BOX Print Recipe Chocolate Frozen Yogurt 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Rich and indulgent Chocolate Frozen Yogurt has a sweet-tart flavor and the perfect creamy, light consistency. This frozen yogurt is so easy to make — blend everything up, pour into an ice cream maker, and enjoy! Course Dessert, Snack Cuisine American, Vegetarian Keyword Chocolate Frozen Yogurt Prep Time 25 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 285kcal Author Chelsea Lords Cost $6.35 Ingredients▢ 2 cups high-quality, full-fat vanilla bean yogurt (We love Noosa vanilla bean yogurt best) Note 1▢ 1/2 cup heavy whipping cream▢ 1 and 1/2 teaspoon vanilla extract▢ 1/8 teaspoon fine sea salt▢ 2/3 cup white granulated sugar▢ 1/2 cup Dutch-process cocoa powder Note 2US - Metric USMetric InstructionsBLEND: Add all the ingredients to a large powerful blender and process until completely smooth. If the mixture is warmed up by blending, thoroughly chill it before adding to an ice cream maker.ICE CREAM MAKER: Freeze the mixture in a prepared ice cream maker, according to the manufacturer's directions. (It takes my machine about 35-45 minutes to get to frozen yogurt consistency.) Enjoy the yogurt straight out of the ice cream maker. (It's our favorite way to enjoy it!)FIRMER FROZEN YOGURT: If desired, transfer the mixture to an airtight container and into the freezer to further harden. Note that the longer it is in the freezer the icier the texture becomes. Recipe NotesNote 1: If not using the brand of yogurt listed in the recipe, you may need to adjust the level of sweetener. I recommend using a full-fat yogurt you like straight from the container; otherwise, you likely won't end up loving this frozen yogurt recipe. Note 2: Regular cocoa powder won’t give this yogurt the depth of flavor and chocolate intensity that Dutch-process will. The brand I’ve found most readily available at grocery stores is Hershey’s Special Dark. You’ll see on the label it’s “Dutched cocoa” which is what we’re looking for. My personal favorite is this Extra brute cocoa powder -- it has an amazingly robust flavor. Nutrition FactsServing: 1serving | Calories: 285kcal | Carbohydrates: 49g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 490mg | Fiber: 7g | Sugar: 38g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 173mg | 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.
