Soft Pumpkin Cookies by Chelsea Lords Soft Pumpkin Cookies– reminiscent of a muffin top dotted with pools of melty chocolate! These cookies taste like they are straight from a bakery and can be whipped together in one bowl. If you’re hoping for pumpkin cookies without chocolate chips, these Pumpkin Cookies With Cream Cheese Frosting are every bit as soft and thick. Soft Pumpkin Cookies Last year, I worked hard to perfect a pumpkin cookie recipe with the texture of classic Chocolate Chip Cookies. After much experimentation, I created Pumpkin Chocolate Chip Cookies. These offer the rich flavors of pumpkin pie in a cookie that’s soft and chewy with crisp edges. These cookies stand out from the usual varieties. They’re thick, chewy, soft, and cake-like, much like a muffin top. This recipe echoes the Soft Pumpkin Cookies my mom made during my childhood. While they might not fit the traditional cookie definition, they’re one of my favorite fall treats. If you’re a fan of thick, soft pumpkin cookies with chocolate, this recipe is for you! Ingredients Canned Pumpkin: Provides moisture and pumpkin flavor, contributing to the cookie’s soft texture. White Granulated Sugar & Light Brown Sugar: Both sugars sweeten the cookies. Brown sugar adds moisture and a slight caramel-like flavor. Vegetable Oil: Adds moisture and helps create a tender crumb. Egg: Acts as a binder, giving structure to the cookies. Vanilla Extract: Enhances flavor. Ground Cinnamon & Pumpkin Pie Spice: These spices add warmth and depth, complementing the pumpkin flavor. Baking Powder & Baking Soda: These leavening agents help the cookies rise and become fluffy. White Flour: Provides structure to the cookies. Chocolate Chips (Both Miniature and Regular): Add texture and chocolatey flavor. Optional Food Dye: Enhances the color, making the cookies look more like pumpkins. QUICK TIPPumpkin pie spice is a delicious combination of warming spices (like cinnamon, nutmeg, ginger, cloves, and allspice). Find it with the other spices in the grocery store, or you can make your own! How To Make Soft Pumpkin Cookies Mix Wet Ingredients: Combine canned pumpkin, white and brown sugars, vegetable oil, an egg, and vanilla extract in a large bowl until smooth. Add food dye if desired for a darker color. Add Dry Ingredients: Add ground cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, and both types of chocolate chips. Mix until just combined; the dough will be wet and sticky. Chill Dough: Optionally, chill the dough for easier handling and enhanced flavor. Bake: Preheat the oven and line a baking tray. Scoop balls of dough onto the tray and bake. Add Chocolate Chips: Press extra chocolate chips onto the tops of the hot cookies. Cool and Enjoy: Let the cookies cool briefly on the tray before transferring to a cooling rack. For a fudgy texture, chill the baked cookies. Enjoy your pumpkin chocolate chip cookies! STORAGE Storage Tips Storing Baked Cookies: Freeze Soft Pumpkin Cookies instead of storing at room temperature. Place cooled cookies in a freezer-safe container with parchment paper layers for up to 3 months. Reheat in the microwave for serving. Freezing Unbaked Cookies: Freeze dough balls on a sheet pan, then store in an airtight container with parchment paper for up to 3 months. Bake directly from frozen, adding extra time, or thaw in the fridge. This allows for quick, fresh baking. Use Leftover Pumpkin In These No-Bake Pumpkin Cheesecake Pumpkin Oatmeal Chocolate Chip Cookies Pumpkin Cheesecake Bars Healthy Pumpkin Bread Pumpkin Snickerdoodles FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Soft Pumpkin Cookies 5 from 13 votes - Review this recipe Soft Pumpkin Cookies, reminiscent of a muffin top dotted with pools of melty chocolate! These cookies taste like they are straight from a bakery and can be whipped together in one bowl. SAVE TO RECIPE BOX Print Recipe Soft Pumpkin Cookies 5 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft Pumpkin Cookies, reminiscent of a muffin top dotted with pools of melty chocolate! These cookies taste like they are straight from a bakery and can be whipped together in one bowl. Course Dessert, Snack Cuisine American Keyword Soft Pumpkin Cookies Prep Time 20 minutes minutes Cook Time 12 minutes minutes Chill Dough 1 hour hour Total Time 1 hour hour 32 minutes minutes Servings 54 Chelsea Lords Calories 120kcal Author Chelsea Lords Cost $4.52 Ingredients▢ 1 cup canned pumpkin, not an entire can▢ 1 cup white granulated sugar▢ ¼ cup light brown sugar, lightly packed▢ ½ cup vegetable oil▢ 1 large egg▢ 1 tablespoon vanilla extract▢ 1 teaspoon ground cinnamon▢ 1 teaspoon pumpkin pie spice (See Note 1)▢ 2 teaspoons baking powder▢ 1 teaspoon baking soda▢ ½ teaspoon fine sea salt▢ 2 cups white flour▢ 1 cup semi-sweet miniature chocolate chips, divided▢ 1 cup milk chocolate chips▢ Optional: red or orange food dyeUS - Metric USMetric InstructionsWET INGREDIENTS: In a large bowl, add in ONE CUP of canned pumpkin (not pumpkin pie filling and not an entire can of pumpkin), white sugar, brown sugar, vegetable oil, the egg, and vanilla. Mix until completely smooth. If desired, add in the food dye. This will give you a darker more "pumpkin-looking" cookie. (The photos in the post have 3 drops of orange food coloring.) Mix until completely smooth.DRY INGREDIENTS: Without stirring in between these additions, add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, ¾ cup miniature chocolate chips, and regular chocolate chips. Mix by hand or with an electric hand mixer until just combined. Do not overmix. The dough is wet, thick, and sticky!CHILL DOUGH: Cover tightly and chill the dough for 30 minutes up to 10 hours. Chilling is not necessary but it makes the dough easier to work with and intensifies flavors.BAKE: When ready to bake, preheat the oven to 350 degrees F and line a large tray with parchment paper or a silicone liner. Use a 1-tablespoon measuring spoon to scoop out balls of dough. Each cookie should be about 1 tablespoon in size. Once dough is in the tablespoon measuring spoon, use a small spoon to scoop it out of that onto the lined sheet pan. Try to smooth or round the balls, but it's okay if they're a bit bumpy; the dough is messy to work with. Bake for 8-11 minutes and remove. Use the remaining 1/4 cup miniature chocolate chips to press a few more chocolate chips onto the tops of the cookies straight out of the oven.ENJOY: Let cookies stand on the cookie sheet for 3-4 minutes before using a spatula to transfer the cookies from tray to cooling rack. Repeat the baking process with the rest of the dough, keeping dough in the fridge until it's scooped into cookies (colder dough = easier to work with!) For a fudgy pumpkin pie-type cookie, chill the cooked cookies in the fridge -- delish! Video Recipe NotesNote 1: Spice: We like a mild amount of spice in these pumpkin cookies. If you'd prefer more, use another teaspoon of pumpkin pie spice or an additional 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves.  Storage: Soft Pumpkin Cookies do not store well at room temperature. Because of the canned pumpkin and the oil, these cookies tend to get wet and sticky when kept at room temperature for more than a day. We prefer baking what will be eaten the same day and then freezing the unbaked dough (see next note). However if there are baked cookies that won't be finished, I've found it's best to freeze them after the first day. Put the completely cooled (and baked) cookies in a freezer-safe container or bag. Freeze for 2-3 months and bring back to room temperature by warming one in the microwave for 5-10 seconds. Freezing the unbaked dough: Place the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen dough balls to an airtight container/bag separated by parchment paper (so they don't all stick together in one clump) and freeze for up to 3 months. To bake: You can bake cookies straight from the freezer; just add 1-3 minutes onto the cooking time (or thaw the dough in the fridge and bake according to directions). Nutrition FactsServing: 1cookie | Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 63mg | Potassium: 35mg | Fiber: 1g | Sugar: 11g | Vitamin A: 697IU | Vitamin C: 0.2mg | Calcium: 22mg | 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.
Strawberry Frozen Yogurt by Chelsea Lords A delicious and creamy Strawberry Frozen Yogurt with only six ingredients! Throw it all in an ice cream maker and let it churn until the perfect consistency. Since you’ve already got the ice cream maker out, give this delicious Mango Sorbet or Healthy Ice Cream a try! Strawberry Frozen Yogurt It’s time to add a fruity yogurt to our collection of frozen yogurts — this vanilla Frozen Yogurt Recipe and Chocolate Frozen Yogurt. Strawberry Frozen Yogurt is tart, sweet, and totally addictive — it’s hard to stop at just one bowl! It’s also very easy to make, especially if you have a blender and ice cream maker — with those two appliances, most of the work is pretty hands off. This frozen yogurt is the perfect avenue for all your favorite frozen yogurt toppings — we love adding fresh fruit as a topping! For a fun celebration with friends or family, prepare Strawberry Frozen Yogurt and set out a bunch of toppings for guests to pile on their bowls. Below I’ll break down the ingredients in this recipe and give some ideas for how to top your finished fro-yo. Enjoy! Ingredients With so few ingredients in this Strawberry Frozen Yogurt, every ingredient counts! Here are my recommendations and notes about particular ingredients. Yogurt. Pick a good vanilla bean yogurt that you enjoy eating plain (if you don’t like it plain, you won’t love this frozen yogurt!). I don’t recommend a low-fat or fat-free yogurt as they won’t thicken the same. We’ve tried a lot of different yogurts and hands down our favorite (and what we continue to use in this recipe) is Noosa® vanilla bean yogurt. Heavy whipping cream. While it may seem like milk would be a good substitute, it doesn’t interchange well on this recipe. We need heavy cream to ensure the proper thickness. Frozen strawberries. Frozen strawberries work best, as they keep the mixture really cold so it freezes faster when added to the ice cream maker. Fresh strawberries will also work, but if you can, use frozen berries. Lemon. The small amount of lemon juice balances the sweetness with a little tartness and accentuates the strawberry flavor. 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 ensures this yogurt has a more robust, balanced flavor. White sugar. If you’d like a tart yogurt, slightly reduce the amount of sugar. For a sweeter yogurt, add a bit more sugar. You may also need to increase (or decrease) the amount of sugar, depending on how sweet the yogurt and strawberries you are using. Add sugar gradually, tasting the mixture before adding it to the ice cream maker. So we’ve got the base ingredients that make up the strawberry frozen yogurt, and after that, it’s all about the toppings! Toppings for this frozen yogurt recipe Sauces: Try raspberry syrup, strawberry syrup, a drizzle of honey or agave nectar, whipped cream. Fruit: Bananas, blackberries, strawberries, blueberries, raspberries, mango, pineapple all work! Crunches: Add granola, Fruity Pebbles®, Captain Crunch® cereal. Others: Coconut flakes, cheesecake cubes, sprinkles, white chocolate chips add special touches. QUICK TIP If you’re adding frozen fruit, dice it finely and stir it into the ice cream maker once the yogurt is fairly firmed up — this helps integrate the fruit nicely into the yogurt. Ice Cream Maker For this recipe, you’ll need an ice cream maker. Here’s the one I use and love. More Strawberry Treats Strawberry Pina Colada with frozen strawberries and pineapple Strawberry Scones made with Greek yogurt No-bake Strawberry Cheesecake Ice Cream Pie Strawberry Shortcake with sugared strawberries Strawberries and Cream Cake with cream cheese frosting FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Frozen Yogurt 5 from 5 votes - Review this recipe Delicious and creamy Strawberry Frozen Yogurt needs only six ingredients! Stir it all in an ice cream maker and let it churn until it reaches the perfect consistency. SAVE TO RECIPE BOX Print Recipe Strawberry Frozen Yogurt 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious and creamy Strawberry Frozen Yogurt needs only six ingredients! Stir it all in an ice cream maker and let it churn until it reaches the perfect consistency. Course Dessert Cuisine American Keyword Strawberry Frozen Yogurt Prep Time 15 minutes minutes Chilling Time 45 minutes minutes Total Time 15 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 394kcal Author Chelsea Lords Cost $8.22 Ingredients▢ 4 cups (35 oz.; 998g) high-quality full-fat vanilla bean yogurt (We love Noosa vanilla bean yogurt best) Note 1▢ 1 cup (235g) heavy whipping cream▢ 2/3 cup (150g) white granulated sugar▢ 3-1/2 cups (15.25 oz; 430g) frozen strawberries▢ 1 teaspoon fresh lemon juice▢ Tiny pinch of fine sea salt▢ 1 and 1/2 teaspoons vanilla extract▢ Optional: any desired fro-yo toppings of choice (like fresh fruit, granola, coconut, etc.) InstructionsBLEND: In a large blender jar (or in batches), add in all the ingredients (excluding the optional toppings) in the order they're listed. Blend until completely combined and smooth.ICE CREAM MAKER: Pour the mixture into a prepared ice cream maker and follow manufacturer directions to chill the yogurt to desired consistency. Plan on about 30 minutes to an hour to get a good fro-yo consistency.ENJOY: Once frozen, transfer the mixture into a resealable container and freeze until hard-- about 4-6 hours, or eat right out of the ice cream maker (this is our favorite way to enjoy it; this soft consistency is our favorite!) Top with any desired toppings and enjoy! Recipe NotesNote 1:  If not using this brand of yogurt, you may want to add more sweetener. This yogurt is very flavorful and fairly sweet. I recommend using a full-fat yogurt you think tastes great straight from the container; otherwise, you likely won't end up loving this frozen yogurt recipe. Nutrition FactsServing: 1serving | Calories: 394kcal | Carbohydrates: 54g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 120mg | Potassium: 468mg | Fiber: 1g | Sugar: 51g | Vitamin A: 655IU | Vitamin C: 37mg | Calcium: 305mg | 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.
Unstuffed Peppers by Chelsea Lords If you like Stuffed Peppers, you’ll love this 30-minute version! We’ve got all the comforting and delicious flavors of stuffed peppers but prepared quickly in one skillet. Low-carb and nutritious Unstuffed Peppers skillet meal is sure to be a family favorite. We love serving this meal with a Cucumber Salad, Roasted Broccoli or a Creamy Fruit Salad. Unstuffed Peppers I don’t personally adhere to a low-carb diet, as I regularly make and enjoy honey whole wheat bread (sometimes weekly or even bi-weekly). However, many of you have requested more low-carb meal options, and I’ve appreciated the positive feedback on those dishes. Unstuffed Peppers make for a superb low-carb skillet dinner. Surprisingly, you won’t find yourself missing the carbs. This dish brims with flavor, is incredibly satisfying, protein-rich, and is loaded with nutritious ingredients. Additionally, it’s quite simple to prepare. Pairing it with frozen cauliflower rice makes it even easier, as you don’t need to prepare a separate base to absorb the delicious, saucy ground turkey. Ingredients In Unstuffed Peppers Olive Oil: Used for sautéing vegetables and browning the ground turkey, adding richness. Yellow Onion & Sweet Bell Peppers: Provide sweetness and texture as the base of the dish. Minced Garlic: Adds a strong, aromatic flavor. Tomato Products: Offer acidity, depth, and a saucy consistency. Seasonings: Enhance the dish with complexity and heat. Ground Turkey: The main protein, adding texture and substance. Beef Bouillon Cube: Boosts the meaty flavor in the unstuffed peppers. Worcestershire Sauce: Provides tanginess and a bit of sweetness. Cheddar Cheese: Adds a creamy, cheesy topping. Italian Parsley: As a garnish, it introduces a fresh herbal note. QUICK TIP To avoid tomato sauce stains on reusable plastic containers, put any leftover Unstuffed Peppers in glass containers, disposable plastic, or dark-colored reusable plasticware that won’t show the red. How To Make Unstuffed Peppers Sauté Vegetables: In an oven-safe skillet, heat olive oil. Sauté diced onions and bell peppers until softened. Add minced garlic, tomato paste, and various seasonings. Cook until fragrant. Cook Turkey: Push the veggies to the side of the skillet, add a bit more olive oil and the ground turkey. Brown the turkey without stirring initially, then break into chunks and mix with the veggies until fully cooked. Add Tomatoes and Sauce: Stir in fire-roasted diced tomatoes, Worcestershire sauce, and a crumbled beef bouillon cube. Cook until most of the liquid evaporates, then add marinara sauce and heat through. Bake with Cheese: Top the mixture with cheddar cheese and bake in a preheated oven until the cheese melts. Garnish and Serve: Garnish with chopped fresh parsley and serve your unstuffed peppers over your choice of cooked rice or cauliflower rice. More Low-Carb Recipes Egg Roll in a Bowl Ground Turkey Sweet Potato Skillet Steak Salad Recipe Avocado Tuna Salad Turkey Meatloaf FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Unstuffed Peppers 4.91 from 20 votes - Review this recipe If you like stuffed peppers, you'll love this 30-minute skillet meal version. We've got all the comforting and delicious flavors of stuffed peppers, but prepared quickly and with fewer carbohydrates! Nutritious Unstuffed Peppers is sure to be a family favorite. SAVE TO RECIPE BOX Print Recipe Unstuffed Peppers 4.91 from 20 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe If you like stuffed peppers, you'll love this 30-minute skillet meal version. We've got all the comforting and delicious flavors of stuffed peppers, but prepared quickly and with fewer carbohydrates! Nutritious Unstuffed Peppers is sure to be a family favorite. Course Dinner, Main Course Cuisine American Keyword Unstuffed Peppers Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 173kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 3 tablespoons olive oil, separated▢ 1 and 1/2 cups finely diced yellow onion (1 large onion)▢ 2 cups chopped sweet bell peppers (2 large peppers; I use 1 red and 1 orange)▢ 1 tablespoon minced garlic (3 cloves)▢ 1 tablespoon tomato paste▢ 1 tablespoon chili powder▢ 1 teaspoon EACH: ground cumin, Italian seasoning▢ 1/2 teaspoon EACH: onion powder, roasted garlic powder▢ 1/8 teaspoon red pepper flakes, optional▢ Fine sea salt and freshly cracked pepper▢ 1 pound (16 oz.) lean (93/7) ground turkey (See Note 1)▢ 1 large beef bouillon cube ▢ 1 can (14.5 ounces) fire-roasted diced tomatoes▢ 1 tablespoon Worcestershire sauce▢ 1/2 cup marinara sauce (we love Rao's)▢ 1 and 1/4 cup freshly grated sharp Cheddar cheese▢ 3-4 tablespoons freshly chopped Italian parsley for garnish▢ Serve over: cooked rice or cauliflower rice (See Note 2)US - Metric USMetric InstructionsPEPPERS AND ONIONS: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in an oven-safe 12-inch skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste; I add 3/4 teaspoon salt and 1/4 teaspoon pepper. Saute until fragrant, about 30 seconds.GROUND TURKEY: Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.TOMATOES: Add in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.CHEESE: Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted. Top with fresh parsley (If this dish wasn't cooked in an oven-safe skillet, cover the skillet, remove from heat, and allow the residual heat to cook the cheese while it stands.).ENJOY: Serve over cooked cauliflower rice or regular rice. Video Recipe NotesNote 1: I recommend ground turkey that is sold in a carton, rather than in a chub (the plastic tube). The chub ground turkey tends to be overly watery and less flavorful. Note 2: Riced cauliflower is my favorite way to serve Unstuffed Peppers; I simply purchase two bags of frozen cauliflower rice and add both bags, straight from the freezer, to a very large nonstick skillet and cook, stirring every once in a while, until tender and slightly charred. Nutrition FactsServing: 4servings | Calories: 173kcal | Carbohydrates: 17.2g | Protein: 2.6g | Fat: 11.4g | Cholesterol: 0.7mg | Sodium: 290.8mg | Fiber: 3.9g | Sugar: 9.6g 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.
Crockpot BBQ Pulled Pork by Chelsea Lords Just serve these spice-rubbed Crockpot BBQ Pulled Pork sandwiches with a delicious sweet honey chipotle sauce and a simple coleslaw. Add a toasted bun with a side of this Corn Salad for the ultimate summer meal! Crockpot BBQ Pulled Pork There’s nothing like smoked pork butt, but if you lack a smoker or don’t want to spend 15-20 hours monitoring it, this recipe is ideal. You’ll get succulent, tender pork for your summer barbecue in less time and with minimal effort. Just fit the pork butt into a crockpot and let it slow cook all day without the need for constant attention, unlike in a smoker. It also fills your home with a wonderful aroma and lets you stay cool indoors. Making the sauce is easy too. While store-bought BBQ sauce is an option, our homemade chipotle barbecue sauce is highly recommended for its flavorful, sweet, smoky, and customizable spicy taste. Let’s begin with the sauce! Ingredients In BBQ Pulled Pork In Crockpot For the Pork in the Crockpot: Yellow Onions & Minced Garlic: These aromatics add depth and a subtle sweetness to the pork. Apple Juice or Chicken Broth: This liquid creates a moist environment in the slow cooker, enhancing the pork’s tenderness and imparting a slight fruity or savory flavor. Bone-in Pork Butt Shoulder Roast: The main ingredient, it becomes tender and flavorful during slow cooking. Brown Sugar: Adds sweetness and helps in caramelizing the outer layer of the pork. Spices (Chili Powder, Paprika, Garlic Powder, Onion Powder, Dry Mustard Powder, Ground Cumin, Salt, Pepper): This blend provides a complex flavor profile, combining heat, sweetness, and earthiness. For the Chipotle Honey Sauce: Ketchup & Brown Sugar: They form the base of the sauce, offering a sweet and tangy flavor. Honey: Adds a rich sweetness and smooth texture. Apple Cider Vinegar & Worcestershire Sauce: These ingredients introduce acidity and a slight umami depth. Minced Garlic: Provides a sharp, aromatic flavor. Chipotle Chilies and Adobo Sauce: Adds a smoky heat and depth of flavor. Be sure to read this chicken tinga tacos post for how to save and store leftover chipotles. How To Make BBQ Pulled Pork Sandwiches In The Crockpot Crockpot Prep: Spray with nonstick spray, add sliced onions, apple juice, and minced garlic. Season Pork: Combine brown sugar, chili powder, paprika, garlic powder, onion powder, mustard powder, cumin, salt, and pepper. Rub over a pork butt shoulder roast. Cook: Place pork in crockpot, fat side up. Cook on low for 8-11 hours, then shred. Sauce: Blend ketchup, brown sugar, honey, apple cider vinegar, Worcestershire sauce, minced garlic, salt, pepper, and chipotle chili and adobo sauce to taste. Combine: Pour sauce over shredded pork and mix. Serve: Butter and brown brioche buns, add pork, top with coleslaw, and assemble the sandwich. QUICK TIPAdjust the sauce to your liking; chipotles balance its sweetness. Add them gradually to avoid excess spiciness. The bun and coleslaw will also help tame the heat. Chipotle Amounts: Little/no spice: 1-2 tbsp of sauce from canned chipotles. Light spice: 2 tbsp sauce, 1 tbsp peppers. Medium spice: 2 tbsp sauce, 2 tbsp peppers. Spicy: 2 tbsp sauce, 3 tbsp peppers. Side Dish Suggestions Grilled Corn on the Cob: A classic barbecue accompaniment, corn on the cob can be grilled for a smoky flavor, then brushed with butter and sprinkled with a little salt. Baked Beans: A hearty and flavorful side, baked beans pair well with the savory, smoky taste of pulled pork. Macaroni and Cheese: Creamy and comforting, macaroni and cheese offers a rich contrast to the spicy and tangy pork. Potato Salad: A cool and creamy potato salad balances the heat from the chipotle in the pork. Cornbread: A sweet and buttery cornbread complements the spicy and savory flavors of the BBQ pork. Cucumber Salad: A refreshing cucumber salad with a vinegar-based dressing can cleanse the palate between bites of the rich pork. Roasted Sweet Potatoes: Their natural sweetness pairs well with the smoky and spicy flavors of the pork. Coleslaw: An additional helping of coleslaw on the side can add more crunch and freshness to the meal. Watermelon Slices: For a light and refreshing end to the meal, watermelon slices are a great choice, especially for summer barbecues. More Delicious Summer Recipes BBQ Chicken Sandwich Flank Steak with Corn Salsa Foil Pack French Dip Sandwiches Chicken Tinga Tacos Cilantro Lime Chicken FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot BBQ Pulled Pork 5 from 6 votes - Review this recipe Spice-rubbed Crockpot BBQ Pulled Pork sandwiches with a delicious sweet honey-chipotle sauce and a simple coleslaw. SAVE TO RECIPE BOX Print Recipe Crockpot BBQ Pulled Pork 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Spice-rubbed Crockpot BBQ Pulled Pork sandwiches with a delicious sweet honey-chipotle sauce and a simple coleslaw. Course Dinner, Main Course, Sandwich Cuisine American Keyword crockpot BBQ pulled pork Prep Time 30 minutes minutes Cook Time 9 hours hours Total Time 9 hours hours 30 minutes minutes Servings 10 -12 sandwiches Chelsea Lords Calories 357kcal Author Chelsea Lords Cost $11.12 IngredientsPork in the crockpot▢ 2 medium yellow onions, thinly sliced▢ 2 teaspoons minced garlic▢ 1 cup 100% apple juice (or chicken broth works)▢ 4.5-6.5 pounds bone-in pork butt shoulder roast (or Boston butt) (See Note 1)▢ 2 tablespoons tightly packed light brown sugar▢ 1 tablespoon EACH: chili powder, paprika (sweet), garlic powder▢ 2 teaspoons EACH: onion powder, dry mustard powder▢ 1 teaspoon ground cumin▢ salt and pepperChipotle Honey Sauce▢ 1 cup ketchup▢ 1/2 cup brown sugar▢ 2/3 cup + 1 tablespoon honey▢ 1 and 1/2 tablespoons apple cider vinegar▢ 2 teaspoons Worcestershire sauce▢ 1 teaspoon minced garlic▢ 1-2 tablespoons canned chipotle chilies and surrounding adobo sauce (+ 2 tablespoons sauce surrounding chipotles) (See Note 2)▢ salt and pepperFor Serving▢ brioche buns and softened butter▢ coleslaw for serving, (See Note 3)US - Metric USMetric InstructionsInto the Slow CookerCoat a large 6-quart slow cooker with nonstick spray. Line the bottom with the thinly sliced onions (2 medium or 1 very large). Pour in the apple juice and minced garlic.In a small bowl, whisk together the brown sugar, chili powder, paprika, garlic powder, onion powder, mustard powder, ground cumin, salt, and pepper (I add 1 tablespoon salt and 1 heaping teaspoon cracked pepper). Remove pork from packaging and dab all over with a paper towel. Rub the spices into the pork -- all sides.Place the pork on top of the onions; if there is a white layer of fat, place that facing up (the fat will render down and make the pork more tender).Cover, and cook for 8-11 hours on low setting (a 5.5 pound pork is always done around 9 hours for me); I don't recommend cooking on high.Once the meat is completely cooked through and shreds easily, drain the liquid. Pull off the layer of fat on top (it should easily pull off), and pull out the bone and discard both (or save the bone and the drained liquid to make homemade stock!)Using two forks, shred the pork.SauceIn a blender, combine the ketchup, brown sugar, honey, apple cider vinegar, Worcestershire sauce, minced garlic, 1/4 teaspoon salt and a 1/4 teaspoon pepper (or to taste).Add in 2 tablespoons of the adobo sauce surrounding the chipotle chilis and then 1 tablespoon of an actual chipotle chili (cut chili if needed). If concerned about heat, add chilies and sauce gradually tasting after additions. (Add VERY slowly because it's always easy to increase if you want more heat. If you are very sensitive to heat just add the sauce around the chilies in small quantities.) Blend sauce until smooth.Pour the sauce over the pork (you may not use it all if using a smaller pork roast) and gently mix until pork is well coated and saucy.Coleslaw And BunsSpread butter on the insides of the buns. Add to a skillet or griddle and lightly brown the buns over medium heat. Top the bottom bun with a generous amount of the BBQ pulled pork and a big spoonful of coleslaw (See Note 2). Add top bun and serve right away. Video Recipe NotesNote 1: Pork: I've tried all kinds of pork and all different weights in my slow cooker. I've gotten the best results from using a 5-5.5 pound bone-in pork shoulder or butt roast. Some of the different labels you might see: butt roast, Boston butt, shoulder roast, picnic shoulder, or a pork shoulder butt blade roast. (There is a difference between butt and shoulder pork roasts, but sometimes the names are confused or misleadingly named; check out the differences here). My personal favorite is a Boston Butt, but without going to a butcher, I typically can only find a pork shoulder butt roast in regular grocery stores. Note 2: Chipotles: Chipotle peppers can vary, but below is generally what I'd add to the BBQ sauce depending on how spicy (or not spicy) I'd like it to be. If not adding a lot of spice, you'll want to reduce the honey. Little to no spice: Use 1-2 tablespoons adobo sauce surrounding the chipotle peppers. Light spice: Use 2 tablespoons adobo sauce and 1 tablespoon peppers. Medium spicy: Use 2 tablespoons adobo sauce and 2 tablespoon peppers. Spicy: Use 2 tablespoons adobo sauce and 3 tablespoons peppers. Note 3: Coleslaw: Here's a homemade coleslaw recipe. For a quicker coleslaw, grab a bag of coleslaw mix and some fresh (refrigerated) coleslaw dressing (I like Marie’s® best) and toss the two together until the coleslaw mix is sufficiently mixed. Nutrition FactsServing: 1sandwich | Calories: 357kcal | Carbohydrates: 45g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 359mg | Potassium: 626mg | Fiber: 1g | Sugar: 40g | Vitamin A: 573IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Strawberry Piña Colada by Chelsea Lords This tasty Strawberry Piña Colada smoothie is a creamy, sweet, frozen drink with coconut, pineapple, and strawberries. Adding strawberries makes for a fun and unique take on the classic frozen Pina Colada. (This beverage is non-alcoholic.) Try some of our other frozen dessert drinks like this Jamba Juice Strawberry Wild, Caribbean Passion Smoothie, or traditional Pina Colada. Strawberry Piña Colada Kneaders®, a local bakery/cafe, is one of my family’s favorites for a breakfast out — we typically get their French toast, cinnamon rolls, and a smoothie or two to share. I’ve shared my copycat French Toast recipe based on the cafe’s recipe and today I’m sharing a copycat recipe for our favorite smoothie they make — Pink Pina Coladas. It’s a super-sweet, creamy, and totally irresistible treat. Not really a nutritious, breakfast-type smoothie, but we pretend it’s breakfast fare anyways. 🙂 I mean, there is some fruit in it so that counts, right?! But for those days we’re craving a Strawberry Piña Colada from home, this copycat recipe definitely comes in handy. We can’t tell the difference between the two! Not to mention, it’s also a lot more economical to make these drinks at home. Ingredients Pineapple-orange guava juice. Kneaders’ strawberry piña colada recipe uses guava juice, but we love the tropical flavor of this particular juice blend. If you can’t find this specific juice, try half guava and half pineapple juice instead. Alternatively, use just pineapple juice. Cream of coconut. This is sweetened coconut cream with the consistency of a very thick syrup. It’s almost like sweetened condensed milk, consistency-wise, and has an intensely sweet coconut flavor. Cream of coconut is frequently used in tropical drinks (like a classic piña colada) and it’s also used in dessert recipes. See “quick tip” below for more info! Pineapple sherbet. Sherbet is not quite ice cream and not quite sorbet. It’s made with fruit and water (like sorbet) but has buttermilk, cream, or milk added (like ice cream). This gives it a slightly creamier texture than sorbet. However, if you need a dairy-free treat, pineapple sorbet works great in this recipe as well! Frozen strawberries and frozen pineapple. We want to use frozen (not fresh) fruit to ensure this Strawberry Piña Colada is nice and thick as well as very cold. Ice. Ice helps cool down the drink and contributes to the desired thick consistency. QUICK TIP Cream of coconut is not the same as coconut cream. Coconut cream is the cream made from coconut milk and is unsweetened and very thick. It is also not the same as coconut milk. Cream of coconut can often be found near coconut cream, among Asian or Mexican products, or in the section of the grocery store with cocktail mixes (near piña colada drink mixes). Use your store locator app on your phone if you have one! Strawberry Piña Colada Tips While it might seem silly to actually measure out the ingredients for this smoothie (instead of just eye-balling and throwing everything in), I do recommend measuring ingredients the first few times you make this, or until you have a feel for the quantities. Throwing random ingredients in a blender without measuring can often end up giving you WAY too much of one ingredient and not enough of another. The result ends up being a smoothie that doesn’t taste right. When measuring the frozen fruit, pack it into a measuring cup to get an accurate measurement. To get the thick consistency you want, you’ll want to use a very high-powered blender. Since most of the ingredients are frozen, it takes some patience to blend the mixture, but it will give you a super thick smoothie. Less powerful blenders struggle to reach all of the fruit and often end up smashing things in a very un-smoothie-like way. QUICK TIP I recommend drinking this Strawberry Piña Colada all in one sitting, preferably right after making it. This beverage really doesn’t sit or store well. More strawberry treats Strawberry Scones made with Greek yogurt Strawberry Shortcake Trifle with lemon cake bites No-bake Strawberry Ice Cream Pie with cheesecake chunks Strawberry Frozen Yogurt made in an ice cream maker Strawberries and Cream Cake with sugared strawberry topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Piña Colada 5 from 4 votes - Review this recipe This tasty Strawberry Piña Colada smoothie is a creamy, sweet, frozen drink with coconut, pineapple, and strawberries. Adding strawberries makes for a fun and unique take on the classic frozen Pina Colada. (This beverage is non-alcoholic.) SAVE TO RECIPE BOX Print Recipe Strawberry Piña Colada 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This tasty Strawberry Piña Colada smoothie is a creamy, sweet, frozen drink with coconut, pineapple, and strawberries. Adding strawberries makes for a fun and unique take on the classic frozen Pina Colada. (This beverage is non-alcoholic.) Course Dessert, Drinks Cuisine American Keyword Strawberry Pina Colada Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 2 large smoothies Chelsea Lords Calories 328kcal Author Chelsea Lords Cost $4.12 Ingredients▢ 1/2 cup pineapple-orange guava juice Note 1▢ 1 cup pineapple sherbet (or pineapple sorbet for a dairy-free treat)▢ 1/2 cup frozen strawberries▢ 1/2 cup frozen pineapple▢ 1/4 cup canned cream of coconut Note 2▢ 1/2 cup ice about 7 ice cubesUS - Metric USMetric InstructionsBLEND: To measure the fruit, pack it tightly into a measuring cup. In a high-powered blender, blend all of the ingredients in the order they are listed on the recipe card. Blend until completely smooth and no chunks remain. If you aren't using a high-powered blender, you may need to stir ingredients a few times in between blends.ENJOY: Divide the drink evenly between 2 large glasses and enjoy immediately. This drink doesn't store well and doesn't do well being made ahead of time. Video Recipe NotesNote 1: If you can't find this specific juice, try half guava and half pineapple juice instead. Alternatively, add just pineapple juice. Note 2: Cream of coconut is not the same as coconut cream. Coconut cream is the cream made from coconut milk and is unsweetened and very thick. It is also not the same as coconut milk. Cream of coconut can often be found near coconut cream, among Asian or Mexican products, or in the section of the grocery store with cocktail mixes (near piña colada drink mixes). Use your store locator app on your phone if you have one! Nutrition FactsCalories: 328kcal | Carbohydrates: 64g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 232mg | Fiber: 4g | Sugar: 55g | Vitamin A: 62IU | Vitamin C: 57mg | Calcium: 53mg | 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.
Taco Pasta Salad by Chelsea Lords This Taco Pasta Salad is a simple yet tasty combination of al dente pasta, taco-seasoned meat, crisp iceberg lettuce, black beans, and fresh vegetables. It’s topped with a homemade chili-lime dressing that adds a perfect zesty touch. Taco Pasta Salad I have a deep-seated love for tacos, which is evident from the wide range of taco recipes on this site, including everything from Meatless Healthy Tacos to Shrimp Tacos to this Chicken Taco Salad to Taco Bowls. Hence, the creation of the Taco Pasta Salad was almost inevitable. Introducing: Taco Pasta Salad. This isn’t your typical taco salad loaded with commercial dressings like Catalina or French, crushed chips, and packaged cheddar. Those have never quite appealed to me, primarily due to my preference for more homemade flavors over store-bought dressings. This inspiration led to the creation of this salad, combining taco-seasoned ground beef, crisp iceberg lettuce, black beans, veggies, fresh herbs, and a standout creamy chili-lime dressing. Ingredients In Taco Pasta Salad Dressing Ingredients: Mayonnaise and Sour Cream: Provide a creamy base for the dressing. Lime Juice and Zest: Add freshness and a tangy citrus flavor. Ground Cumin, Garlic Powder, Chili Powder, Paprika: Contribute warmth and depth. Hot Sauce/Sriracha: Offers a spicy kick. Salad Ingredients: Farfalle/Bowtie Pasta: Acts as the carbohydrate base, adding texture and substance. Olive Oil: Used for cooking the beef, adds richness. Lean Ground Beef: Provides protein and is seasoned with taco seasoning for a savory taste. Taco Seasoning: Infuses the beef with a bold, Mexican-inspired flavor. Iceberg Lettuce, Red Bell Pepper, Green Onions, Cilantro: Add crunch, color, and freshness. Cherry Tomatoes: Bring juiciness and a touch of sweetness. Black Beans and Corn: Together, these add a combination of protein, fiber, and a sweet crunch, enhancing the salad’s heartiness and texture. How To Make Taco Pasta Salad Dressing: Whisk together mayonnaise, sour cream, lime juice, lime zest, cumin, garlic powder, chili powder, paprika, hot sauce, salt, and pepper. Refrigerate until needed. Pasta: Cook farfalle pasta as per package instructions, salt the water generously. Drain, rinse under cold water, and let it dry. Beef: In a skillet, heat olive oil, cook ground beef until browned, then drain fat. Stir in taco seasoning and cool to room temperature. Salad Assembly: Combine cooled pasta, beef, chopped lettuce, bell pepper, green onions, cilantro, halved cherry tomatoes, black beans, and corn in a bowl. Finish: Pour dressing over the salad, toss gently, and adjust seasonings to taste. Serve immediately. QUICK TIPTaco Pasta Salad uses a homemade dressing and a packet of taco seasoning for simplicity. For a homemade alternative, mix together 1 tbsp chili powder, 1 tsp each of cumin and paprika, and 1/2 tsp each of onion powder, garlic powder, dried oregano, salt, pepper, with an optional 1/2 tbsp of beef bouillon powder. Use this mix instead of the packet when seasoning the beef. Tips For Success Choose Textured Pasta: Use pasta like bowtie, miniature shells, rotini, or fusilli that can hold the chili-lime dressing well. Measure Pasta: Only use 3 cups of pasta, not the entire box. Salt the Pasta Water: Salt the water well while cooking the pasta to enhance flavor, as cold pasta can taste muted. Adjust salt in the finished dish if needed. Make Dressing in Advance: Prepare the dressing beforehand for better flavor and chill it. Assemble Just Before Serving: Combine the salad and dressing right before eating to prevent the lettuce from wilting. If prepping ahead, keep them separate and dress only what you’ll eat immediately. More Pasta Recipes: Italian Pasta Salad Asian Pasta Salad Pasta Salad Broccoli Grape Pasta Salad Greek Pasta Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Taco Pasta Salad 5 from 4 votes - Review this recipe This Taco Pasta Salad is a simple yet tasty combination of al dente pasta, taco-seasoned meat, crisp iceberg lettuce, black beans, and fresh vegetables. It's topped with a homemade chili-lime dressing that adds a perfect zesty touch. SAVE TO RECIPE BOX Print Recipe Taco Pasta Salad 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Taco Pasta Salad is a simple yet tasty combination of al dente pasta, taco-seasoned meat, crisp iceberg lettuce, black beans, and fresh vegetables. It's topped with a homemade chili-lime dressing that adds a perfect zesty touch. Course Main Course, Salad Cuisine American, Mexican Keyword Chicken Taco Pasta Salad Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 8 -10 as a side (4-6 as a meal) Chelsea Lords Calories 583kcal Author Chelsea Lords Cost $5.54 IngredientsDressing ▢ 1/3 cup full-fat mayonnaise▢ 1/3 cup sour cream (can use lite or fat-free)▢ 3 tablespoons freshly squeezed lime juice + 1/2 teaspoon lime zest▢ 1/4 teaspoon EACH: ground cumin and garlic powder▢ 1/2 teaspoon EACH ground chili powder, paprika▢ 1 teaspoon hot sauce or sriracha sauce▢ 1/4 teaspoon EACH: fine sea salt and pepperSalad▢ 3 cups farfalle/bowtie pasta▢ 1 tablespoon olive oil▢ 1 pound (16 oz.) lean ground beef▢ 1 package (1 oz.) taco seasoning mix▢ 3 cups iceberg lettuce▢ 1 small red bell pepper, (~3/4 cup) chopped into small pieces▢ 2 cups cherry tomatoes, halved or quartered▢ 1/3 cup thinly sliced green onions (~3 onions)▢ 1/3 cup finely chopped cilantro▢ 1 can (15 oz.) black beans, drained and rinsed▢ 1 cup frozen or fresh corn, thawed or cut off the cob (See Note 1)US - Metric USMetric InstructionsDRESSING: Combine all of the dressing ingredients in a bowl. Whisk together until smooth. Cover and refrigerate until ready to use.PASTA: 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. Drain pasta, rinse under cold water, let cool and allow to dry.GROUND BEEF: Heat 1 tablespoon olive oil in a large skillet. Add in the beef and cook, crumbling as you go, until browned and cooked through. Drain off any fat as needed. Add in the taco seasoning and stir until coated. Set aside to cool to room temperature.SALAD ASSEMBLY: Stir together the cooled pasta and cooled beef mixture, lettuce, chopped peppers, quartered cherry tomatoes, thinly sliced green onions, finely chopped cilantro, drained and rinsed black beans, and corn (See Note 1). Gently toss to combine. DRESSING: Give the dressing another quick stir and then pour over the salad. Gently toss to combine. Taste and adjust any seasonings to personal preference, adding more salt and/or pepper as needed. Enjoy immediately!STORAGE: Salad is best enjoyed soon after being dressed; it does not sit well with the dressing. Video Recipe NotesNote 1:Â Corn: If using frozen corn, I recommend letting it thaw and then cooking in a dry skillet to slightly char it. For fresh corn, cut the kernels off the cob and add straightaway to the salad, or it can be grilled first. To see grilling directions, follow the directions in this Elote recipe. Nutrition FactsServing: 10servings | Calories: 583kcal | Carbohydrates: 84g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 707mg | Potassium: 834mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2601IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pudding Pops by Chelsea Lords Dark Chocolate pudding pops have plenty of rich, chocolate flavor. These pops make for the perfect summer cool-down treat that will be a hit with adults and kids alike! Pudding pops There’s just something about pudding pops that ice pops just can’t duplicate. Besides being cold and refreshing, they’re also a bit more substantial and satisfying. They’re creamy, almost like ice cream, and make a great snack to hold kids (and adults) over till dinner time. This recipe focuses on chocolate pudding pops, but with a little ingenuity, you can adapt just about any flavor of pudding into a frozen pop. Hmmmm….that gets my creative mind going! How to make pudding pops Make the pudding: The pudding is so easy to make! We add milk, sugar, cocoa powder, cornstarch, salt, and egg yolk to a pot and whisk until thickened. Add chocolate and vanilla: Once the mixture is removed from the heat, the dark chocolate and vanilla are stirred in until melted. Chill: After the pudding is finished, it needs to chill before it can be frozen. The pudding needs time to thicken and cool so that the popsicle sticks stay in the center. Freeze: Once the pudding has chilled through, it can be transferred to miniature cups and a popsicle stick can be added into the center. Once the pops are frozen through, they’re ready to eat–or you can garnish them! Garnish: More on this below! Fun garnish ideas Drizzle pudding pops with melted dark chocolate. I like to melt a few tablespoons of dark chocolate in the microwave and then drizzle the melted chocolate over the pop. The chocolate hardens very quickly onto the frozen pudding. Add toppings: When pops are drizzled with chocolate they can immediately be topped with just about anything you’d like. Our favorites: crushed coconut, crushed freeze-dried berries, and miniature chocolate chips. Some other ideas: a drizzle of melted peanut butter baking chips, crushed nuts (pistachios, pecans, walnuts, almonds, etc.), hemp seeds, sprinkles, and crushed chocolate sandwich cookies. More Frozen Treats: Chocolate Frozen Yogurt Strawberry Cheesecake Ice Cream Cake Churro Ice Cream Sandwiches Mango Sorbet FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pudding Pops 5 from 1 vote - Review this recipe Dark chocolate pudding pops have plenty of rich, chocolate flavor. These pops make for the perfect summer cool-down treat that will be a hit with adults and kids alike! SAVE TO RECIPE BOX Print Recipe Pudding Pops 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Dark chocolate pudding pops have plenty of rich, chocolate flavor. These pops make for the perfect summer cool-down treat that will be a hit with adults and kids alike! Course Dessert Cuisine American Keyword pudding pops Prep Time 10 minutes minutes Cook Time 8 minutes minutes Freezing Time 8 hours hours Total Time 8 hours hours 18 minutes minutes Servings 6 popsicles Chelsea Lords Calories 240kcal Author Chelsea Lords Equipment3-ounce plastic or paper cupsPopsicle Sticks Ingredients▢ 2 and 1/2 cups Whole Milk▢ 1/2 cup white granulated sugar▢ 1/2 cup Dutch-process cocoa powder▢ 1 tablespoon cornstarch▢ 1/8 teaspoon fine sea salt▢ 1 large egg yolk (discard or save whites for another recipe)▢ 1/2 cup dark chocolate chips▢ 1 and 1/4 teaspoons pure vanilla extract▢ Optional: 1/4 cup melted dark chocolate, miniature semi-sweet chocolate chips, crushed freeze-dried berries, flaked coconut, or other favorite toppings, if desiredUS - Metric USMetric InstructionsPUDDING: Place the milk, sugar, cocoa powder, cornstarch, salt, and egg yolk in a medium to large pot. Heat over medium-high heat, whisking briskly and constantly. Whisk for 7-9 minutes or until the mixture is thick and bubbly.PUDDING CONT.: Remove the pan from heat and immediately add in the chocolate chips and vanilla extract. Stir with a wooden spoon until melted and smooth. Pour and press the mixture through a sieve into a heat-proof bowl and cover with plastic wrap. Make sure the plastic wrap touches the top of the chocolate pudding (so a film doesn't form). Refrigerate until completely chilled through, about 1 hour.FORM ICE POPS: Spoon the mixture into 3-ounce cups and then place a wooden stick in the middle of the cups. Freeze until solid, about 6-8 hours. Remove from the freezer and use scissors to cut the paper cup off the pudding pop.OPTIONAL GARNISH: If desired, garnish the pudding pops! They melt quickly, so have everything ready to go as soon as you pull them out of the freezer. We like to drizzle the pops with melted chocolate and immediately sprinkle with crushed freeze-dried strawberries, coconut flakes, or miniature chocolate chips. Work quickly when adding toppings as the melted chocolate hardens quickly on the cold ice pop. Recipe NotesNutrition information does not include the optional toppings. Nutrition FactsServing: 6g | Calories: 240kcal | Carbohydrates: 36g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 111mg | Potassium: 343mg | Fiber: 3g | Sugar: 27g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 173mg | 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.
Strawberry Cheesecake Ice Cream Cake by Chelsea Lords This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a two-ingredient strawberry and cheesecake filling. The easiest and tastiest ice cream cake ever! Try some of our other ice cream cakes next — this Oreo Ice Cream Cake, this Ice Cream Sandwich Cake, or these Mint Ice Cream Bars. Strawberry Cheesecake Ice Cream Cake It’s no secret we love ice cream cakes and bars — there are so many variations on this website. This Strawberry Cheesecake Ice Cream Cake, however, is the first fruity-flavored ice cream cake and I couldn’t be more excited with how it turned out. This cake is bursting with strawberry flavor and has luscious, rich, and creamy bites of cheesecake bites rippled throughout. And the best part? There is no baking required and the assembly comes together in minutes. It’s such an easy dessert and yet a complete show-stopper — guests will think you slaved over this cake for hours; it’s that impressive tasting! The two-ingredient filling ingredients That’s right — only two ingredients in the filling for this spectacular ice cream cake — it doesn’t get much easier than this! Since there are only two ingredients, be sure to get the best quality available for the best ice cream cake flavor. Below are my personal (not sponsored) recommendations: Tillamook® Oregon Strawberry Ice Cream. This ice cream is creamy, sweet, and intensely strawberry flavored. It has a lot of chunks of strawberry pieces which also makes the pie slices look more enticing. If using this particular brand, you will need 1 and 1/2 containers. SaraLee® Classic Cheesecake. I’ve tried several different frozen cheesecakes and this particular brand is always the winner. It doesn’t have whipped cream (see “quick tip” below), cuts up nicely without falling apart, and tastes great. QUICK TIP A lot of other frozen cheesecakes have a layer of whipped cream on top which doesn’t work well for this recipe — it gets melty too quickly and doesn’t cut up nicely to mix into the ice cream. Avoid frozen cheesecakes that are whipped or have frozen whipped cream on top. Graham cracker crust This is my favorite graham cracker crust. It’s sweet, buttery, and comes out perfect every time! Here are a few tips: Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugar and graham cracker crumbs, and that causes a greasy crust. Measure the crumbs. While it’s easiest to just count graham cracker sheets to throw them in the blender, there can be a good amount of variation from cracker to cracker and from brand to brand. For a fool-proof crust, measure the crumbs instead of counting out graham cracker sheets. Blend graham crackers thoroughly. To ensure there aren’t large chunks of graham cracker in the crust, which will affect how nicely this pie cuts out, thoroughly blend the graham crackers until they are in fine crumbs. Add any large chunks back into the blender to fully blend into fine crumbs. Strawberry Cheesecake Ice Cream Cake Toppings Strawberry Cheesecake Ice Cream Cake is honestly delicious without any toppings, so don’t feel like you need to add them! That said, if you’d like to add some, we love whipped cream and a fresh strawberry (or sugared strawberries if you’re feeling extra!). Whipped cream. To keep things simple, use store-bought spray whipped topping. Alternatively, make your own whipped cream and add a dollop to each slice (here’s a how to make whipped cream tutorial). Fresh strawberries. Cut off the stem and slice a fresh strawberry in half. Add on top of the whipped cream. Sugared strawberries. Quickly sugar strawberries and add a spoonful on top of the whipped cream. See how to make sugared strawberries in the quick tip box below. QUICK TIP Combine 1 and 1/2 cups fresh sliced strawberries, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, and 3 tablespoons white sugar in a small bowl. Gently toss. Let stand at room temperature for 5 minutes, toss again, and let stand for 5 more minutes. Toss once more and then add on top of whipped cream on individual Strawberry Cheesecake Ice Cream Cake slices. Strawberry Cheesecake Ice Cream Cake Storage Once firm, cut into slices and enjoy. Serve as is or with optional toppings (see paragraph above) and enjoy immediately. Do not add any optional toppings to slices that will be leftover. Promptly return leftovers, covered tightly, to the freezer and store for up to a month. QUICK TIP To get clean slices, run a large sharp knife under hot water for a few seconds, wipe dry, make a slice, and repeat. More frozen treats Cookie Dough Ice Cream Bars with a cookie dough crust Gelato two different flavors Churro Ice Cream Sandwiches with chocolate sauce Frozen Yogurt Recipe with topping ideas Healthy Ice Cream without bananas! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Cheesecake Ice Cream Cake 5 from 5 votes - Review this recipe This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a two-ingredient strawberry and cheesecake filling. The easiest and tastiest ice cream cake ever! SAVE TO RECIPE BOX Print Recipe Strawberry Cheesecake Ice Cream Cake 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a two-ingredient strawberry and cheesecake filling. The easiest and tastiest ice cream cake ever! Course Dessert Cuisine American, Vegetarian Keyword Strawberry Cheesecake Ice Cream Cake Prep Time 30 minutes minutes Chilling Time 8 hours hours Total Time 8 hours hours 30 minutes minutes Servings 12 slices Chelsea Lords Calories 789kcal Author Chelsea Lords Cost $9.12 Equipment9 inch springform pan IngredientsGraham Cracker Crust▢ 6 tablespoons unsalted butter, melted▢ 1 and 3/4 cups blended honey graham crackers (~12-13 full sheets of graham crackers)▢ 1/4 cup white granulated sugar▢ 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt) Filling▢ 1/2 gallon (4 pints; 8 cups) strawberry ice cream (we love Tillamook's Oregon Strawberry)▢ 1 (17 oz.) prepared frozen cheesecake Note 1▢ Optional toppings: spray whipped topping (or fresh whipping cream), fresh strawberries, or sugared strawberries (See Note 2)US - Metric USMetric InstructionsGRAHAM CRACKER CRUST: Start by melting the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) In a blender or food processor, process the graham crackers until they are all crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs and add to a large bowl. Add in the sugar and salt. Use a spatula to scrape every bit of the cooled, melted butter into the bowl. Gently stir with a wooden spoon until well combined.FORM CRUST: Pour the mixture into a 9-inch springform pan. Mainly press the crumbs into the bottom of the pan and then about 1/2 inch up the sides. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Place the pan in the freezer while you make the filling for the pie.ICE CREAM: Allow the ice cream to soften for about 5-10 minutes, depending on the temperature of your kitchen. (You don't want the ice cream to get too melty or it becomes icy when re-frozen.) Scoop ice cream into a very large bowl.CHEESECAKE: Remove cheesecake from the package and chop into 1/2-inch pieces. Add the cheesecake pieces right on top of the ice cream. Using a wooden spoon, gently mix until the ice cream and cheesecake pieces are integrated. Don't overmix--it's fine to have chunks of cheesecake visible.FINISHING PIE: Pour the mixture over your prepared graham cracker crust. Press down with the back of the wooden spoon to form one even layer on top of the crust. Use a spatula to smooth the top. Cover tightly and put in the freezer to set at least 8 hours or until completely firm.SERVE: Once the pie is firm, remove it from the springform pan and cut into slices. (To get clean slices, run a large sharp knife under hot water for a few seconds. Wipe to dry, make 1 slice, and repeat.) Serve as is or with optional toppings: a spray of whipped topping or a dollop of fresh whipped cream. Garnish with a fresh strawberry or sugared strawberries (See Note 2). Enjoy immediately. Do not add any optional toppings to slices that will be leftover. Promptly return leftovers, covered tightly, to the freezer. Video Recipe NotesNote 1: Frozen cheesecake: We use a SaraLee frozen cheesecake in this recipe. This can be found near frozen desserts in the freezer section of the grocery store. Note 2: Sugared strawberries: Combine 1 and 1/2 cups fresh sliced strawberries, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, and 3 tablespoons white sugar in a small bowl. Gently toss. Let stand at room temperature for 5 minutes, toss again, and let stand for 5 more minutes. Toss once more and then add on top of whipped cream on individual slices. Nutrition FactsServing: 1serving | Calories: 789kcal | Carbohydrates: 105g | Protein: 13g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 629mg | Potassium: 359mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1042IU | Vitamin C: 12mg | Calcium: 289mg | 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.
Chicken and Wild Rice by Chelsea Lords Chicken and Wild Rice bowls combine seasoned wild rice, grilled chicken, tender sweet potatoes, and the most addictive cilantro-lime sauce. Chicken and Wild Rice Say hello to my latest meal prep obsession! The last few months, I’ve gotten out of the habit of meal prepping so a few Sundays ago I made this recipe with meal prep in mind. And since then, it has been on repeat three weeks in a row–which is pretty unlike me, since I like to change out my meal prep quite a bit. But I cannot get enough of these Chicken and Wild Rice bowls! That, and, my sister who just moved here for school (but is waiting things out due to Covid) keeps stealing a few prepped meal bowls from my fridge — ha! So what is supposed to last most of the week has only been lasting me one or two days. I don’t blame her though; these are so addictive. Plus, they’re a meal you just feel great eating, since they’re loaded with nutritious ingredients. The original inspiration for this recipe came from a lunch at Aubergine and Company cafe here in Utah– their wild rice chicken bowls are delicious! They have a few more components, so I’ve simplified things and will share some ways to streamline this recipe even more. Let’s get started! QUICK TIP If you’re unfamiliar with meal prepping, it’s simply cooking ahead to have meals ready when you need them. Many people like to meal prep lunches for the whole work week, and create five identical meals, package them in individual containers, and refrigerate them until needed. Meal prepping is a great timesaver for busy people! Wild rice While I don’t use too many boxed ingredients for meals, I’ll admit I do enjoy packaged wild rice mix. It’s convenient, tasty, and fast to make (particularly when making these bowls that have quite a few of components). I use two boxes of wild rice for this recipe, but I’ve also made wild rice from scratch. If you prefer to make the wild rice from scratch, here’s my go to recipe: Ingredients 2/3 cup wild rice* 1 tablespoon butter (or olive oil) 1 and 2/3 cup chicken broth 1/2 teaspoon EACH: salt and dried parsley 1/4 teaspoon EACH: cracked pepper, oregano, thyme, garlic powder, onion powder 1 teaspoon white sugar Instructions In a fine-mesh sieve, thoroughly rinse the wild rice. Combine all of the ingredients in a pot. Bring to a boil and then reduce the heat to a low simmer (a few notches above lowest temperature). Cover the pot, simmer for about 45 minutes, and then check. If tender, stop cooking; if not, cook for another 10-15 minutes or until it is tender. Add additional broth as needed (if the liquid has all evaporated but rice is not yet tender). When the rice is cooked through, drain off any additional liquid and fluff it with a fork. *Alternatively, you could use 1/3 cup wild rice and 1/3 cup parboiled long white rice. It has to be the parboiled long white rice to cook evenly with the wild rice. Wild rice can be tricky sometimes, since cooking time varies by the brand. Until you know how your brand of rice cooks, you’ll want to keep an eye on it to know when it’s ready. QUICK TIP Why the regular rice along with the wild rice? Wild rice is quite dense, and eaten alone, is very chewy and perhaps not what you have in mind. It’s certainly edible, yet most packaged wild rice pilaf mixes contain a mixture of wild rice and another grain, as well as a variety of seasonings. This creates a flavorful, lighter dish. Cilantro-lime sauce This sauce is the ultimate chicken-sweet potato-wild rice topping. It’s tangy, acidic, a little spicy, and packed with flavor. I started out aiming to copy the sauce at Aubergine, but have to admit, we like this sauce even better! A few ingredient notes: Lime juice and zest: Use about four or five big, juicy limes for this sauce. I like using this electric juicer to make juicing a breeze. This microplane is my favorite for zesting. These two tools make the sauce for Chicken and Wild Rice bowls come together in a cinch. Olive oil: The better your olive oil, the more flavorful the sauce, so be sure to use good quality, extra virgin olive oil. Cilantro: To get 1/2 cup, you’ll need about one bunch (unless you have an especially large bunch!). To prepare for this sauce, I simply hold the base of the bunch with one hand and use my other hand to twist off the leafy tops. It’s fine to get some smaller stems in the sauce as well — they have loads of flavor. Jalapeño: I only add in 1 tablespoon, but if you like it spicy, add more jalapeños– as much as you want! Honey: This ingredient adds some much-needed sweetness to offset all of the acidity going on. Almond butter: It sounds weird, I know, but almond butter adds the perfect balancing flavor and a nice thickness to the sauce. If you don’t have almond butter, it will be okay without it. I would not recommend using peanut butter, though, as that will overpower the sauce. Cumin: Cumin is a great spice for this sauce that complements the flavors in the chicken. Dijon mustard: Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! Garlic: There’s no need to mince the garlic before adding it to the blender. Just give a few coarse chops to make sure it integrates nicely into the sauce. Sweet potatoes Just like in this Ground Turkey Sweet Potato Skillet recipe, we use a shortcut on the sweet potatoes for these bowls. We use the microwave oven; it totally works, and the texture is still fantastic! Microwaved sweet potatoes have tender flesh and soft skins that peel off in a snap. The only prep needed is to poke a few small holes in the potato so the steam can escape. Use a fork to pierce the potato a few times. An 8-ounce (1/2 pound) sweet potato takes about 5 minutes to cook on 100% power. Larger sweet potatoes will take longer, and when cooking multiple potatoes at the same time, you will need even more time. Continue to microwave the potatoes in 1-minute bursts until the potatoes are cooked through. You’ll know the potatoes are ready when they pierce easily in the center with a fork. Tip: When purchasing sweet potatoes, choose two or three of the smallest potatoes you can find. I try to pick 5-or-6-ounce potatoes. This will ensure they fully cook in a timely manner. If you’re not microwaving the potatoes, I’d recommend cooking the potatoes according to this baked sweet potatoes recipe first. Once the potatoes are cooked, the skins peel off easily. I then like to place them on the grill alongside the chicken for a crispier exterior. Give them a quick spritz with olive oil cooking spray, a sprinkle of salt, and then grill for a couple of minutes per side. Chicken Since there are quite a few other things going on, I wanted the chicken to be as simple as possible. Pick your favorite chicken seasoning and add it to the chicken liberally, along with some salt and pepper! Although it’s technically a veggie rub, this seasoning is one of my favorites for quick grilled chicken. I also love Mrs. Dash’s® chicken grilling blend. (Neither brand is sponsored on this site.) Chicken and Wild Rice toppings While these bowls are phenomenal with just the main components (chicken, wild rice, sweet potatoes, and sauce), a few tasty toppings take these Chicken and Wild Rice bowls to the next level. Arugula/spinach blend: To get in a few more greens, I like to add a couple of handfuls of whatever lettuce I’ve got in my fridge; lately that’s been arugula and spinach, which work great in these bowls. Avocado: I’m sure you’re not surprised this ingredient makes it in the bowl; I love avocados! A good, ripe avocado adds healthy fats to these bowls, as well as a nice creaminess. Sliced almonds: For a crunch, add in some nuts! Any type will work, but I’m partial to sliced almonds in these Chicken and Wild Rice bowls. Dried cranberries or dried tart cherries: Just a small handful goes a long way; dried fruit adds a touch of sweetness and a little extra tartness. Storing Chicken and Wild Rice As the sauce chills, it thickens quite a bit. Don’t be alarmed, but the sauce can also form clumps–it’s just the olive oil solidifying at the cold temps. Take the sauce out of the fridge for about 20-30 minutes or so before you need it, to bring it back to temperature, and then shake it up (or stir vigorously) to remix. Portion for meal prep. After making all the components for this meal (chicken, rice, sweet potatoes, and sauce) I evenly separate everything into five meal prep containers. Start by layering even amounts of rice, then chopped chicken, and then chopped sweet potato. I spoon the sauce into five smaller containers. I add any other ingredients (like lettuce and toppings) to a small plastic bag. If adding avocado, I prefer to add that each day since pre-portioning it will cause it to brown and change texture. More healthy bowl recipes Sweet Potato Buddha Bowl with an herb sauce Chicken Quinoa Bowl with a mango-black bean salsa Buddha Bowl with a kale sauce Egg Roll in a Bowl low-carb, high-protein bowl recipe Sweet Potato & Black Bean Burrito Bowls reader favorite recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Wild Rice Bowls 5 from 7 votes - Review this recipe Chicken and Wild Rice bowls combine seasoned wild rice, grilled chicken, tender sweet potatoes, and the most addictive cilantro lime sauce. SAVE TO RECIPE BOX Print Recipe Chicken Wild Rice Bowls 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken and Wild Rice bowls combine seasoned wild rice, grilled chicken, tender sweet potatoes, and the most addictive cilantro lime sauce. Course Dinner, Main Course Cuisine American Keyword wild rice and chicken Prep Time 45 minutes minutes Cook Time 15 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 441kcal Author Chelsea Lords Cost $7.49 IngredientsChicken▢ 2 pounds boneless skinless chicken breast▢ 3 tablespoons olive oil▢ 1 and 1/2 teaspoons fine sea salt▢ 2 teaspoons chicken grilling blend (See Note 1)▢ 1/4 teaspoon EACH: ground cumin and freshly cracked pepperWild Rice, Sweet Potatoes, & Optional Bowl Toppings▢ 2 packages (6 oz each) Long Grain and Wild Rice packaged mix (See Note 2)▢ 2 pounds small sweet potatoes (7-8 oz. each)▢ Optional: handful of arugula spinach blend; 1 large avocado, sliced almonds, dried cranberries or dried tart cherriesSauce▢ 1/2 cup EACH: freshly squeezed lime juice and olive oil▢ 1/2 teaspoon lime zest▢ 1/2 cup gently packed cilantro (about 1 bunch; some stems are fine, I just twist off the tops typically)▢ 1 tablespoon EACH: coarsely chopped jalapeño, honey, almond butter▢ 1 teaspoon ground cumin▢ 1/2 teaspoon Dijon mustard▢ 1 clove coarsely chopped garlic cloveUS - Metric USMetric InstructionsSAUCE: In a small blender, combine all of the sauce ingredients except the olive oil. Season with salt and pepper to taste (I add 1/4 teaspoon of each). Pulse to combine ingredients. Once combined, drizzle in the olive oil and pulse just to incorporate. Transfer sauce to a mason jar and refrigerate until ready to use.WILD RICE: Follow package directions to prepare wild rice. Once cooked, fluff with a fork. Keep the lid on to keep warm while preparing the chicken and potatoes.SWEET POTATOES: Wash and scrub four to five (2 pounds total) sweet potatoes. Use a fork to pierce the skin-- about 6-8 pierces per potato. Cook on a microwave-safe plate for 5 minutes. Flip and microwave for another 3-5 minutes, or until potatoes are tender and can easily be pierced by a fork in the center. The time will vary, depending on the size of the potatoes. I have tested this recipe with 6, 7, and 8-ounce sweet potatoes; larger potatoes take longer. Remove from the microwave and let cool slightly. Once cool enough to handle, cut the sweet potatoes in half lengthwise. Peel the skins off with your fingers (they should easily slip off). Spray both sides of the potatoes with cooking spray and lightly sprinkle both sides with salt. CHICKEN: Stir together the olive oil, salt, pepper, chicken seasoning, and cumin in a small bowl and set aside. Slice large chicken breasts in half horizontally. Cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of a frying pan, pound breasts to even thickness (you don't want to flatten the meat, just even it in thickness). Pat chicken dry with a paper towel. With a pastry brush (or your hands) brush both sides of all the chicken breast pieces with the seasoning and oil blend. Set aside.GRILL: Preheat grill to medium high (400-450 degrees F.) Add chicken to cleaned and greased grill (I rub grill grates with a vegetable oil-drenched paper towel). Grill for 4-5 minutes per side, flipping over halfway in between or until chicken registers 160 degrees F. Remove to a plate and tent with foil. If needed, add an extra sprinkle of salt to the chicken breasts off the grill. Add the sweet potatoes to the grill and cook for 2 minutes per side, using tongs to flip potatoes halfway in between. Remove to a plate to slightly cool. Coarsely chop sweet potatoes. Thinly slice or chop chicken breasts.ASSEMBLE: Set out even amounts of wild rice and top with chicken and sweet potatoes. Add any other optional toppings; I like a small handful of an arugula/spinach mix, sliced almonds, dried cranberries, and a thinly sliced (or chopped) ripe avocado. Drizzle with sauce and enjoy! Recipe NotesNote 1: Seasoning: I like Mrs. Dash's® chicken grilling blend, which does not have salt added. Whatever chicken seasoning blend you use, make sure it doesn't have salt added or you'll need to adjust the salt amount in the rub. Note 2: Wild rice blend: Here's what I use when making wild rice; if you'd rather not used packaged wild rice, read the blog post for a homemade wild rice recipe. Nutrition FactsServing: 6g | Calories: 441kcal | Carbohydrates: 47.3g | Protein: 37.7g | Fat: 12.6g | Cholesterol: 110.3mg | Sodium: 162.7mg | Fiber: 4.9g | Sugar: 9.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Grilled Flank Steak by Chelsea Lords Our go-to Grilled Flank Steak recipe involves marinating the steak in a specially crafted blend to boost flavor and tenderness, followed by a quick spice rub before grilling it just right. For an extra touch, we love adding the simple chimichurri herb sauce from this recipe. Keep the grill going and pair Grilled Flank Steak with our favorite grilled Corn Salad. The Best Grilled Flank Steak I’ve been making Grilled Flank Steak all summer for years, and it’s become a family favorite, always impressing anyone who tries it. The process begins with a simple six-ingredient marinade. After marinating, we enhance the flavor with a four-ingredient spice rub. While this grilled flank steak is fantastic on its own, it reaches new heights when paired with an easy herb sauce, my personal twist on chimichurri. Since many ingredients are common between the marinade and the herb sauce, it’s a breeze to make both! QUICK TIP What is flank steak? Flank steak, from the cow’s lower abdominal area, is lean and contains tough fibers. It’s thicker and wider than skirt steak. Sometimes labeled as London Broil, Flank Steak Fillet, or Jiffy Steak, ask the butcher if in doubt. Substitute with flat iron, hanger, or skirt steak if flank steak is unavailable. Ingredients Steak & Marinade Flank Steak: The main protein, offering a rich, beefy flavor. Olive Oil: Helps to tenderize and add moisture to the grilled flank steak. Garlic: Adds a robust, aromatic flavor to the marinade. Red Wine Vinegar: Introduces acidity, balancing flavors and tenderizing the meat. Honey and Soy Sauce: Honey adds sweetness while soy sauce brings saltiness and umami, creating a balanced marinade. Pepper and Italian Parsley: Enhance the overall flavor profile of the marinade. Quick Spices Sea Salt, Ground Cumin, Ground Coriander Seed, Pepper: These spices create a flavorful crust on the steak, enhancing its taste and aroma. Chimichurri Garlic, Red Wine Vinegar, Lime Juice: Form the acidic and flavorful base of the sauce. Cilantro and Parsley: These herbs add freshness and depth to the chimichurri. Olive Oil: Balances the acidity and binds the sauce ingredients. Oregano, Red Pepper Flakes, Honey: Add complexity, a bit of heat, and a touch of sweetness. How To Grill Flank Steak Marinate: Combine olive oil, garlic, red wine vinegar, honey, soy sauce, pepper, and parsley. Marinate the steak in this mixture for 1-6 hours. Prepare Chimichurri: Mix chopped garlic, red wine vinegar, lime juice, cilantro, parsley, olive oil, oregano, red pepper flakes, and honey. Season with salt and pepper and refrigerate. Grill Steak: Preheat the grill to high. Apply a quick spice mix of salt, cumin, coriander, and pepper to the steak. Grill each side for 4-5 minutes or to desired doneness. Rest and Slice: Let the grilled flank steak rest for 10 minutes, then slice thinly against the grain at a 45-degree angle. QUICK TIPHow do you cook flank steak so it’s not tough? To cook tender flank steak: Preheat the grill for high-heat searing. Cut the steak against the grain at a steep diagonal after cooking for easier chewing. Slice at a 45-degree angle using a sharp knife. Monitor doneness with a meat thermometer. How Long To Grill Flank Steak Grill flank steak quickly at a high temperature (450 degrees F) for tender results. Cooking times vary by desired doneness: Rare: 120-125°F Medium-Rare: 135°F (about 8-10 minutes total) Medium: 140°F (about 8-12 minutes total) Medium-Well: 150°F (about 11-15 minutes total) Well-Done: 160-175°F Note: Remove the grilled flank steak from the grill about 5 degrees before the target temperature and let it rest under foil for carryover cooking. Adjust times for steak thickness and grill specifics. More Recipes To Grill Grilled Peaches Flank Steak with Corn Salsa Chicken Tacos Cilantro Lime Chicken Burger Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Grilled Flank Steak 5 from 9 votes - Review this recipe Here's our absolute favorite recipe for Grilled Flank Steak. This steak starts in a simple marinade and then gets a quick rub of spices before being grilled to perfection. If desired, top this delicious steak with simple chimichurri herb sauce included in this recipe. SAVE TO RECIPE BOX Print Recipe Grilled Flank Steak 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Here's our absolute favorite recipe for Grilled Flank Steak. This steak starts in a simple marinade and then gets a quick rub of spices before being grilled to perfection. If desired, top this delicious steak with simple chimichurri herb sauce included in this recipe. Course Dinner, Main Course Cuisine American Keyword grilled flank steak Prep Time 30 minutes minutes Cook Time 10 minutes minutes Marinating Time 1 hour hour Total Time 1 hour hour 40 minutes minutes Servings 4 servings Chelsea Lords Calories 1074kcal Author Chelsea Lords Cost $19.75 IngredientsSteak & Marinade▢ 1.5 - 2 pounds (907g) flank steak▢ 1/4 cup (52g) olive oil▢ 2 cloves garlic, coarsely chopped▢ 2 tablespoons red wine vinegar▢ 1/4 cup EACH: honey (84g) and soy sauce (65g)▢ 1/4 teaspoon pepper▢ 1 tablespoon finely chopped Italian parsleyQuick Spices▢ 1 teaspoon fine sea salt▢ 1/2 teaspoon EACH: ground cumin, ground coriander seed▢ 1/4 teaspoon pepperChimmichurri▢ 3-4 cloves finely chopped garlic▢ 2 tablespoons red wine vinegar▢ 1 large lime (2 tablespoons juice)▢ 1/2 cup (30g) finely chopped cilantro (~1 full bunch)▢ 1/2 cup (33g) finely chopped fresh flat leaf parsley (~1 full bunch)▢ 1/2 cup (104g) good-quality olive oil▢ 3/4 teaspoon dried oregano▢ 1/8 teaspoon red pepper flakes▢ 1 tablespoon honey▢ fine sea salt and freshly cracked pepperUS - Metric USMetric InstructionsPREP: Remove flank steak from packaging and pat dry with paper towels. Place in a large resealable bag.MARINADE: Combine the olive oil, minced garlic, red wine vinegar, honey, soy sauce, pepper, and 1 tablespoon coarsely chopped Italian parsley in a bowl. Whisk together and pour over the flank steak. Seal and place in the fridge for at least 1 hour and preferably 4-6 hours. Flip the steak in the bag halfway through the marinating time.CHIMICHURRI SAUCE: I like to make the sauce at the same time I'm marinating the meat, because it gets more flavorful as it sits. In a large jar, add the finely chopped garlic cloves (2-3 cloves if sensitive to garlic, or 4 cloves for garlic lover!), red wine vinegar and freshly squeezed lime juice. Stir and set aside. Finely chop a bunch of parsley to get a full 1/2 cup, gently packed (you should use most, if not all of a good sized bunch; some stems are fine -- I just remove the bulk of large stems and then chop the rest). Chop the cilantro and measure to get a lightly packed 1/2 cup. Add the parsley and cilantro to the jar along with the olive oil, dried oregano, red pepper flakes, and honey. Season to taste with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir thoroughly. Cover and refrigerate while the meat marinates.GRILL PREP: Preheat the grill to 450 degrees F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rub the paper towel over the grill). This will ensure the meat doesn't stick to the grates and gets a great char (char = flavor!).QUICK SPICES: Stir together 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander seed, and 1/4 teaspoon black pepper.STEAK: Remove from marinade and discard remaining marinade. Sprinkle half the rub on top of the steak. Place on fully heated grill (rub side down) and quickly sprinkle the rub on top. Close grill lid. Cook for 4-5 minutes per side, or until the internal temperature is 130-135 degrees F for medium rare or 145 degrees for medium. (I use a meat thermometer here. My grill takes exactly 4 minutes per side at 450 degrees F.) Remove the steak from the grill to a cutting board. Tent with foil and allow to rest for 10 minutes. Once the steak has rested, slice it very thinly against the grain (See Note 1). Serve with chimichurri herb sauce. Recipe NotesNote 1: Slicing the steak: Find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular (here's a visual). This will keep the meat juicier and much more tender. It's easier to chew when cut against the grain. Nutrition FactsServing: 1serving | Calories: 1074kcal | Carbohydrates: 35g | Protein: 87g | Fat: 65g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Cholesterol: 238mg | Sodium: 828mg | Potassium: 1737mg | Fiber: 3g | Sugar: 29g | Vitamin A: 4522IU | Vitamin C: 54mg | Calcium: 167mg | Iron: 9mg 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 Granola Bars by Chelsea Lords Make these easy Homemade Granola Bars with oats, nuts, honey, and a little bit of chocolate for good measure! For a chocolate-loaded version, try these Chocolate Granola Bars next! Healthy Homemade Granola Bars My kids love homemade granola bars, which we take on all our outings. These bars are a healthier and tastier alternative to store-bought ones, packed with nutritious grains. Easy to make, I prepare batches twice weekly in about 20-25 minutes. The recipe includes toasting nuts and oats for a rich, roasted flavor. QUICK TIP If you aren’t a fan of cashews and almonds try one of these other ideas: pistachios, walnuts, pecans, peanuts, or hazelnuts! Ingredients In Homemade Granola Bars Old-fashioned oats: Provide structure and a chewy texture. They’re the base of the bars. Cashews and almonds: Add crunch and nutty flavor. They also contribute healthy fats and protein. Honey: Acts as a natural sweetener and helps bind the ingredients together. Unsalted butter: Adds richness and helps in binding the mixture. Brown sugar: Offers sweetness and moisture, contributing to the texture. Fine sea salt: Enhances overall flavor. Vanilla extract: Adds a subtle aroma and flavor to the homemade granola bars. Toasted coconut flakes (optional): Provide a unique flavor and texture. Miniature chocolate chips: Add sweetness and a bit of chocolate flavor. Half is mixed in to help bind the bars, while the rest is sprinkled on top for extra taste and appearance. How To Make Homemade Granola Bars Preheat & Prep: Preheat oven to 350°F. Line a pan with parchment paper. Toast Oats & Nuts: Toast oats and nuts for 4-6 mins. Make Syrup: Heat honey, butter, sugar, and salt until smooth. Combine & Add Chocolate: Mix oats, nuts, syrup, and vanilla. Add chocolate chips. Press & Chill: Press into the pan, top with more chips, and chill homemade granola bars for 1 hour. Cut Bars: Lift using parchment paper and cut into bars. VARIATIONS Variations Nuts: Use any coarsely chopped nuts – single variety, the two mentioned, or a mix of three (up to 1/2 cup). Chocolate chips: Opt for dark chocolate for healthier bars or substitute with dried cranberries, raisins, or extra coconut. Chocolate helps with binding. Butter: Replace with 1/4 cup coconut oil (in its hardened state). Bars may be slightly more crumbly and need refrigeration. Spices: Add 1/2 to 1 tsp of pumpkin pie spice, apple pie spice, or cinnamon for fall flavors. Salted topping: Sprinkle sea salt flakes on individual homemade granola bars for a salty chocolate twist (omit from the base). More Healthy Snacks Chocolate Protein Balls Granola No Bake Energy Bites Oatmeal Breakfast Bars No Bake Granola Bars FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Homemade Granola Bars 5 from 7 votes - Review this recipe These easy Homemade Granola Bars are made with oats, nuts, honey, and a little bit of chocolate for good measure! SAVE TO RECIPE BOX Print Recipe Homemade Granola Bars 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These easy Homemade Granola Bars are made with oats, nuts, honey, and a little bit of chocolate for good measure! Course Breakfast, Snack, Vegetarian Cuisine American, Healthy, Vegetarian Keyword homemade granola bars Prep Time 20 minutes minutes Cook Time 8 minutes minutes Total Time 28 minutes minutes Servings 12 bars Chelsea Lords Calories 212kcal Author Chelsea Lords Ingredients▢ 2 and 1/2 cups (238g) old-fashioned oats (do not use quick or steel oats)▢ 1/4 cup (34g) whole cashews, coarsely chopped▢ 1/4 cup (34g) whole almonds, coarsely chopped▢ 1/3 cup (111g) honey▢ 4 tablespoons unsalted butter▢ 1/3 cup (67g) light brown sugar, lightly packed▢ scant 1/4 teaspoon fine sea salt (See Note 1)▢ 1 teaspoon vanilla extract▢ 1/2 cup (28g) toasted coconut flakes, optional▢ 1/2 cup (82g) miniature chocolate chips, divided InstructionsPREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silpat liner. Line a separate 8x8-inch pan (thicker bars) or 9x9 inch pan (thinner bars) with parchment paper, leaving an overhang for easy removal. TOAST OATS AND NUTS: Add the oats to the sheet pan. Coarsely chop the cashews and almonds and add to the pan. Bake for 2-3 minutes, stir around, and bake for another 2-3 minutes or until lightly toasted and fragrant. Remove and allow to slightly cool.SYRUP MIXTURE: Meanwhile, cut the butter into small cubes. Add the honey, butter, brown sugar, and salt to a medium-sized saucepan and place over medium heat. Stir constantly until the mixture is completely smooth and sugar is fully dissolved. Remove immediately from the heat (do not simmer or boil).BARS: In a large bowl, combine the toasted oat and nut mixture with the coconut flakes. Pour the syrup mixture over the bars and add in the vanilla extract. Stir well, until all the oats and nuts are coated in the syrup mixture. Let cool for a few minutes and then add in 1/4 cup of the chocolate chips. They will get a little melty, and that's intentional to hold the bars together well.CHILL: Transfer the mixture into the prepared pan and use a silicone spatula to compress the bars. Take your time and press them very firmly (this is important to avoid crumbling later on). Once the mixture is evenly pressed down, add the remaining 1/4 cup chocolate chips and press those gently to adhere to the top of the bars. Cover the pan and place in the fridge for at least 1 hour and up to 3 before cutting into bars.CUT BARS: Using the parchment paper overhang, pull the bars out of the pan and use a sharp knife to cut into 12 evenly sized bars.STORAGE: Store the bars in an airtight container. Refrigerate for firmer bars and leave at room temperature for softer bars (we love these bars straight out of the fridge!). Granola bars are best enjoyed within 7 days. Freeze leftover bars for up to 3 months. Recipe NotesNote 1: Salt levels: If you use salted nuts in this recipe, you may want to decrease the amount of added salt. Nutrition FactsServing: 12bars | Calories: 212kcal | Carbohydrates: 31.6g | Protein: 3.5g | Fat: 8g | Cholesterol: 10.2mg | Sodium: 2.6mg | Fiber: 2.7g | Sugar: 19.1g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Asian Pasta Salad by Chelsea Lords This Asian Pasta Salad is loaded with tender pasta, fresh baby spinach, crisp red peppers, toasted sliced almonds, sweet and juicy mandarin oranges, crunchy carrots, and fresh herbs. We toss this salad with an addictive sesame-soy sauce dressing that is the perfect complement to all the ingredients. Rotisserie chicken adds protein, but it’s optional, so this salad can be made vegetarian! We love this pasta salad served with these Asian Chicken Tacos — it’s a match made in heaven! This is a step away from mayo-laden pasta salads (Hi, still love you guys too!) to a fresh and light Asian-inspired dish. We love the crisp textures, the fresh flavors, and the insanely good dressing. While pasta salads can often feel heavy and one-note, this salad is anything but that. It’s got plenty of fresh veggies (and fruit — thanks to the mandarins!) and the dressing has plenty of components — soy sauce, rice vinegar, sesame seeds, and sesame oil to give it depth of flavor and textural components. Asian Pasta Salad recipe tips Salt the pasta well as it cooks, since salting is the only chance you have to season the actual pasta. As a rule of thumb, I add 1 teaspoon salt to 4 cups of water, so about 1 tablespoon of salt when cooking the rotini noodles for this salad. Use a small, textured pasta. Choose pasta that has plenty of nooks and crannies to hold the delicious sesame-soy sauce dressing. If you can’t find rotini, I recommend miniature shells, mini farfalle, or fusilli. Cook the pasta to al dente. Since the pasta sits in dressing, it has a tendency to get soggy if it has been overcooked. On the flip side, pasta becomes a little firmer when served cold, so don’t undercook it! I cook it right to the package directions of what al dente is (for rotini, that is 7-8 minutes). Make the dressing in advance. The flavors meld together and intensify as the salad chills, plus it does taste better chilled. Rotisserie chicken Rotisserie chicken adds protein and staying power to this salad, but you can omit it for a quicker prep or if this salad will be more of a side dish than a main course. You can omit the chicken to make a vegetarian salad. I like using rotisserie chicken for a quick prep time. And since the rotisserie chicken is seasoned, it lends more flavor to this salad. If you aren’t purchasing a rotisserie chicken, you can make your own rotisserie chicken and use the leftover meat in this salad. Alternatively, you can use leftover grilled chicken or any other leftover chicken; just make sure to chop it into bite-sized pieces. I’ll usually buy (or make) a rotisserie chicken and use it in one meal (like these Rotisserie Chicken Tacos or Peanut Chicken Lettuce Wraps) and set aside 1 and 1/2 cups of the chicken to use in Asian Pasta Salad later in the week. Variations Add a creamy element. My favorite creamy element is avocado. Since avocados don’t hold up well in the salad, if you add them, add them to individual plates right before serving instead of stirring them into the salad bowl. Use a roasted red pepper. While a raw red pepper is great in this salad and it’s what I typically use, you can try roasted red peppers for a softer, smokier flavor. You can buy jars of roasted red peppers at the store; they are usually near things like pickles, capers, and artichoke hearts. Use fresh clementines. In place of the canned mandarins, peel and segment some clementines and use those. Replace the spinach with chopped baby kale. (Read about how to prepare it in this Kale Couscous Salad!) How to toast sliced almonds Spread the sliced almonds into an even layer in a small, dry (no need to add oil) skillet over medium heat and stir them around a bit until they are fragrant and toasted to your liking. Watch the almonds carefully; they can go from perfectly toasted to burnt in an instant! I like to remove them as soon as they begin to smell fragrant. They make the perfect crunchy topping for this Asian Pasta Salad. Storing Asian Pasta Salad This salad doesn’t sit or store well once dressed. The dressing will wilt the spinach, the veggies soften, and the almonds get soggy. You can make this salad in advance; store everything separately and toss together right before serving. Asian Pasta Salad does not freeze or thaw well. More pasta salads Greek Pasta Salad with a Greek-inspired vinaigrette Broccoli Grape Pasta Salad with a creamy dressing Pasta Salad with a two-ingredient zesty dressing Italian Pasta Salad with an Italian-inspired vinaigrette Orzo Pasta Salad with a lemon vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Asian Pasta Salad 5 from 8 votes - Review this recipe  Asian Pasta Salad is loaded with tender pasta, fresh baby spinach, crisp red peppers, toasted sliced almonds, sweet and juicy mandarin oranges, crunchy carrots, and fresh herbs. The salad is tossed with an addictive sesame-soy sauce dressing that is the perfect complement to all the ingredients. We like to add in some rotisserie chicken for added protein, but it's optional, so this salad can be vegetarian! SAVE TO RECIPE BOX Print Recipe Asian Pasta Salad 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe  Asian Pasta Salad is loaded with tender pasta, fresh baby spinach, crisp red peppers, toasted sliced almonds, sweet and juicy mandarin oranges, crunchy carrots, and fresh herbs. The salad is tossed with an addictive sesame-soy sauce dressing that is the perfect complement to all the ingredients. We like to add in some rotisserie chicken for added protein, but it's optional, so this salad can be vegetarian! Course Salad, Vegetarian Cuisine Chinese Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 8 servings Chelsea Lords Calories 452kcal Author Chelsea Lords Cost $6.23 Ingredients▢ 1 package (16 ounces) rotini pasta▢ 4.5 cups (5 ounces) fresh baby spinach, coarsely chopped▢ 1 and 1/2 cups shredded rotisserie chicken▢ 1/2 cup red bell pepper, chopped▢ 1 can (15 ounces) mandarin oranges▢ 1/2 cup shredded carrots▢ 1/3 cup fresh green onions, chopped▢ 1/3 cup fresh cilantro, chopped▢ Optional: 1/3 cup sliced almonds (toasted if desired)Dressing▢ 1/2 cup vegetable oil▢ 1/3 cup soy sauce▢ 1/3 cup rice vinegar▢ 1 teaspoon sesame oil▢ 3 tablespoons white sugar▢ 1/2 teaspoon ground ginger▢ 1/4 teaspoon ground black pepper▢ 2 tablespoons toasted sesame seedsUS - Metric USMetric InstructionsPASTA: Bring a large pot of lightly salted water to a boil. Add pasta, and cook according to package directions. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl and immediately toss with 3-4 tablespoons of the dressing (see next step).DRESSING: While the pasta is cooking, prepare the dressing. Combine vegetable oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, pepper, and sesame seeds in a mason jar. Place the lid on and shake until combined.ASSEMBLE SALAD: Add the coarsely chopped spinach, shredded rotisserie chicken, chopped red pepper, drained mandarin oranges, shredded carrots, chopped green onions, and fresh cilantro to the large bowl with the cooled pasta.DRESS SALAD: Toss all the ingredients together gently and then coat with the dressing as desired. Enjoy immediately. (This salad doesn't store well with the dressing, so only dress what will be eaten right away). If desired, top with sliced toasted almonds (Note 1). Video Recipe NotesNote 1: Toasting the almonds: If desired, toast the almonds. Spread the sliced almonds into an even layer in a small, dry (no need to add oil ) skillet over medium heat and stir them around a bit until they are fragrant and toasted to your liking. Watch the almonds carefully; they can go from perfectly toasted to burnt in an instant! I like to remove them as soon as they begin to smell fragrant. Nutrition FactsServing: 8servings | Calories: 452kcal | Carbohydrates: 20.2g | Protein: 26.4g | Fat: 29.3g | Sodium: 500.8mg | Fiber: 1.3g | Sugar: 9.4g 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.