Buddha Bowl by Chelsea Lords Nutritious and flavor-packed Buddha Bowl features cooked quinoa, seasoned and roasted sweet potatoes, cauliflower, red onion, crispy chickpeas, and a delicious herby sauce to top it off. We’re completely obsessed with Buddha Bowls. The vegetables are tossed in a delicious turmeric and curry powder seasoning blend and then loaded on a bed of fluffy quinoa. But the star of the show has to be the savory-citrusy herb sauce that coats everything. It’s like a mix between pesto and an herbed dressing. It’s loaded with flavor and great texture and is truly the perfect component tying everything together. Buddha Bowl FAQs What makes it a Buddha bowl? A Buddha bowl can mean many different things and has plenty of different names. They’re also often called hippie bowls, macro bowls, power bowls, grain bowls, yoga bowls, or dragon bowls. The idea is that nourishing and wholesome food is hodgepodged together in a bowl and assembled in a visually appealing, vibrant way. Buddha Bowls are a one-dish meal in a bowl with rice or other whole grains, roasted veggies, some kind of protein (typically beans, tofu, lentils, and sometimes meat), and coated in a dressing of some sort. Typically, they’re vegetarian, but sometimes you’ll find a Buddha bowl with meat in it. This recipe is fully vegetarian, but don’t worry– we’ve got plenty of protein in it thanks, to the chickpeas and quinoa. Are Buddha Bowls healthy? It all depends on what actually ends up in the bowl, but as a general rule, Buddha Bowls are loaded with ingredients meant to nourish the body. A healthful Buddha Bowl should have whole grains and lots of vegetables. And that’s pretty darn healthy if you ask me! Where did the name Buddha bowl come from? Legend says that Buddha woke up early each morning and carried his bowl through the roads where he was staying. Local villagers would add food to the bowl as a donation and he’d eat whatever was given. So the original Buddha bowl was essentially a bowl of whatever food the villagers had available to share. (Source). How to Make a Buddha Bowl Roasted vegetables and chickpeas: Start by roasting the vegetables and chickpeas in the seasoning blend. The blend serves dual purposes — it coats both the veggies and chickpeas. Cook quinoa: While the veggies are roasting, cook the quinoa and make the sauce. I have a step-by-step guide on how to cook quinoa below. Make the sauce: It’s easy to make — add everything to a blender or food processor and let it whiz. Assemble: The final step is assembling everything into a large bowl. Start with the quinoa, add on veggies, sprinkle the roasted chickpeas on top, and generously drizzle the sauce over everything. Add any other optional additions (see more on this below). Bowl additions We love adding kale (leftover from the sauce) and chopped avocado to these bowls. If you want to add kale, you can roast it (to make kale chips) or make a quick salad. Here’s how to make kale salad: Prepare a quick kale salad: Start by removing the thick stems and then slice the kale very thinly. Once it’s all sliced, place it in a colander and give it a quick rinse. Next, sprinkle some fine sea salt on top and, using your hands, rub and massage the salt into the kale. Massage the kale for about a minute or until it turns a deep green color, and then give it another quick rinse. Allow the kale to dry completely before adding it to the Buddha bowl (a salad spinner speeds that process quite a bit). Variation ideas Try different roasted veggies such as beets, carrots, or Brussels sprouts. Add different fresh toppings such as orange segments, shredded red cabbage, or red onion. Swap out the whole grain base for brown rice, farro, barley, or couscous. Add some crunch by topping the bowl with some chopped cashews. Top with herbs by adding leftover Italian parsley (coarsely chopped) or some micro greens. Swap the protein (chickpeas) for tofu or chicken (use this grilled chicken marinade). More healthy bowl recipes Chicken Quinoa Bowl with a mango-black-bean salsa Egg Roll in a Bowl low carb, high protein bowl recipe Pesto Vegetable Bowls with white beans and couscous Sweet Potato & Black Bean Burrito Bowls with the best sauce! Chicken Fajita Bowls with guacamole FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Buddha Bowl 5 from 4 votes - Review this recipe A nutritious and flavor-packed Buddha Bowl features cooked quinoa, seasoned and roasted sweet potatoes, cauliflower, red onion, crispy chickpeas, and a delicious herby sauce to top it off. SAVE TO RECIPE BOX Print Recipe Buddha Bowl 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A nutritious and flavor-packed Buddha Bowl features cooked quinoa, seasoned and roasted sweet potatoes, cauliflower, red onion, crispy chickpeas, and a delicious herby sauce to top it off. Course Dinner Cuisine American Keyword Buddha Bowl Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 4 -6 servings Chelsea Lords Calories 477kcal Author Chelsea Lords Cost $8.92 IngredientsVeggies & Quinoa▢ 1 and 1/2 teaspoons EACH: ground cumin, ground paprika, ground turmeric▢ 1 teaspoon EACH: yellow curry powder, garlic powder▢ 1/4 teaspoon red pepper flakes, optional▢ Fine sea salt and freshly cracked pepper▢ 1 large head (1 lbs) cauliflower, chopped into florets (~4-1/2 cups)▢ 2 cups red onion, chopped into 1/2 inch pieces (~2 cups)▢ 2-3 medium (1 lbs) sweet potatoes, chopped into 1/2 inch pieces (~3-1/4 cups)▢ 2 cans (15 ounces EACH) chickpeas (garbanzo beans), drained and rinsed▢ 4 tablespoons olive oil, separated▢ 1 cup uncooked quinoa▢ 2 cups vegetable broth (or water)▢ Optional: 1 lemon, 1-2 avocados, chopped or thinly slicedSauce▢ 3/4 cup coarsely chopped kale, stems removed (gently pack when measuring)▢ 3/4 cup packed Italian parsley▢ 3 tablespoons EACH freshly squeezed lime juice, roasted and salted cashews, water▢ 3/4 teaspoon minced garlic (~1 clove)▢ 1 and 1/2 teaspoon honey▢ 1/4 cup + 2 tablespoons olive oilUS - Metric USMetric InstructionsSEASONINGS: In a small bowl, combine the cumin, paprika, turmeric, curry powder, garlic powder, and optional red pepper flakes. Add salt and pepper to personal preference; I add 1 and 3/4 teaspoon fine sea salt and 1 and 1/4 teaspoon pepper. Stir seasonings to combine and set aside.PREP: Preheat the oven to 425 degrees F. Line 2 extra-large sheet pans (15x21 inches) with parchment paper and set aside (the turmeric will stain the pans if they aren't lined). Chop the cauliflower into small, 1-inch florets. Peel the sweet potatoes if desired. Chop the sweet potatoes into small 1/2-inch pieces. Drain and rinse the chickpeas. Let chickpeas air dry as much as possible and then dry any remaining moisture off with a paper towel.QUINOA: In a medium-sized pot, add the quinoa (rinse in a fine-mesh sieve first to remove saponin coating), vegetable broth (or water), and 1/2 teaspoon fine sea salt. Bring to a boil, reduce the heat, and cover. Cook for 12-17 minutes, or until the water is mostly absorbed. Remove from heat, and let stand, covered, for 15-20 minutes to finish cooking by steaming. After 15 minutes, remove the lid and fluff quinoa with a fork.COOK: Add the chickpeas to one of the prepared sheet pans. Drizzle on 2 tablespoons olive oil and 1 and 1/2 tablespoon of the spice mix. Toss to combine and spread in an even layer. Add the prepared cauliflower, red onion, and sweet potatoes to the other large sheet pan. Add the remaining 2 tablespoons of oil and the remaining seasonings. Toss to combine and spread in an even layer so veggies aren't overlapping. Place the veggies on the top rack of the oven and chickpeas on the bottom rack. Cook for 10 minutes and then remove both trays. With a metal spatula, toss the veggies and return them to the oven (sweet potato/cauliflower still on the top shelf and chickpeas on the bottom). After 8-10 minutes, remove the chickpeas and test for doneness. Remove and set aside. Return the sweet potatoes and cauliflower to the oven for another 5-10 minutes or until crisp tender. (See Note 1) SAUCE: While everything is cooking, prepare the sauce. Remove the stems, coarsely chop the kale and rinse it. Sprinkle the kale with 1/2 teaspoon salt and massage the kale with your hands under running water for about 1 minute. Rinse and then thoroughly dry the kale (use a salad spinner if you have one). Add the dried kale, parsley, lime juice, cashews, water, garlic, and honey to a small food processor. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Chop/pulse to combine. Scrape down the edges and then add in the olive oil and pulse until combined and the oil is emulsified. Don't over-pulse the oil or you'll get a metallic taste. Taste the sauce and adjust any flavors to personal preference.ASSEMBLY: Divide quinoa evenly among 4-6 bowls. Top with roasted veggies, the crispy chickpeas, and a chopped (or thinly sliced) avocado. Drizzle the sauce generously over bowls. If desired, add any leftover kale to the bowls (See Note 2). Recipe NotesNote 1: Cooking time: Cooking time will vary because sheet pans vary. If the veggies are close or overlapping they'll take a lot longer to cook. Cooking time can also vary if the veggies are chopped larger than indicated. Note 2: Kale: If you want to add kale to the bowls, coarsely chop up the remaining kale (leftover from the sauce) and rinse under cold water. Sprinkle with a little salt and massage with your hands to soften. Massage for about 1 minute and then rinse the kale again. Dry thoroughly and then add to the bowl. I usually add some freshly squeezed lemon to the kale. Nutrition FactsServing: 6servings | Calories: 477kcal | Carbohydrates: 65.5g | Protein: 16g | Fat: 19.2g | Fiber: 14.6g | Sugar: 8.4g 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.
Gluten Free Apple Muffins by Chelsea Lords Gluten-Free Apple Muffins are made with wholesome ingredients like almond butter, apples, applesauce, pecans, and oats. These muffins are flourless and low in added sugars. They’re also moist, flavorful, and loaded with texture. Nutritious Gluten-Free Apple Muffins These muffins couldn’t be easier to make. Everything gets mixed together in one bowl. Boom! It’s also made with better-for-you ingredients. How is it healthier than most muffins? No white flour– We use ground oats instead. No butter– Instead, we use applesauce. Almond butter– It’s packed with good-for-you fats and protein. If you aren’t familiar with almond butter, it’s like peanut butter but made with ground almonds instead of peanuts. Almond butter can usually be found near other nut butters and jams in the grocery store. Less sugar– Most muffin recipes can have a cup or more of sugar added! Chopped pecans–They’re loaded with good-for-you fats and nutrients. Apples– They wouldn’t be apple muffins without apples! QUICK TIP If you enjoy gluten-free recipes, be sure to try our other gluten-free muffin recipe — these Chocolate and Peanut Butter Muffins are one of the most popular recipes on this website! I mentioned that Gluten-Free Apple Muffins are flourless; instead of using white flour, or even whole wheat flour, we use oats instead. Some of the oats are left in their whole form and mixed into the muffins and the rest of the oats are blended into an oat powder or oat flour. No need to buy this from the store since it literally takes seconds to make at home. How to make oat flour If you have quick oats or old-fashioned oats, you can have oat flour in mere minutes! Place the old-fashioned or quick oats in a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour (see photo above on the right). Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. Make sure to measure your oat flour measurement for these apple muffins after it’s been turned to flour and not in the original whole oat form. How to make Gluten-Free Apple Muffins Combine wet ingredients: applesauce, honey, almond butter, vanilla extract, and brown sugar Mix in the egg. Add dry ingredients right on top of wet: baking soda, baking powder, salt, and oat flour (blended up oats). Stir. Add in the oats and mix to combine. Dice an apple and toss it with lemon juice. Add that diced apple, chopped pecans, and cinnamon into the mix. Mix until combined and then fill eight muffin cavities 3/4 full. Bake the muffins until lightly browned at the edges. Let’s Talk Almond Butter Make sure to use high-quality, flavorful almond butter. The almond butter can make or break these muffins, so use the kind you enjoy plain from the jar. If you don’t love it plain, you likely won’t love these muffins, either. I recommend using almond butter that is slow–roasted and lightly salted. The recipe assumes this type of almond butter is being used, so if it isn’t, you’ll likely want to add a bit more sugar and salt to the recipe. If the almond butter has separated, make sure to stir it well before adding to these muffins. Quick tips Ensure all ingredients are in fact gluten-free: While the ingredients called for in these Gluten-Free Apple Muffins are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Right out of the oven, these muffins have a tendency to crumble. Allow them to thoroughly cool before eating, to avoid the muffin falling apart. Generously grease the muffin tin. I don’t recommend muffin liners for this recipe; the batter sticks to the liners. Make sure to really grease the cavities well. Of course, a good muffin tin also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with the muffins not releasing nicely! More nutritious recipes No-Bake Energy Bites sweetened with honey Applesauce Cake with a cream cheese frosting Healthy Applesauce Muffins with Greek yogurt Simple homemade Peanut Butter Granola Strawberry Scones made healthier with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Gluten-Free Apple Muffins 4.72 from 7 votes - Review this recipe Gluten-Free Apple Muffins are made with wholesome ingredients like almond butter, apples, applesauce, pecans, and oats. These muffins are flourless and low in added sugars. They're also moist, flavorful, and loaded with texture. Make sure to check all ingredient labels to verify all the products were prepared in a gluten-free facility, if gluten intolerance is a concern. SAVE TO RECIPE BOX Print Recipe Gluten-Free Apple Muffins 4.72 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Gluten-Free Apple Muffins are made with wholesome ingredients like almond butter, apples, applesauce, pecans, and oats. These muffins are flourless and low in added sugars. They're also moist, flavorful, and loaded with texture. Make sure to check all ingredient labels to verify all the products were prepared in a gluten-free facility, if gluten intolerance is a concern. Course Breakfast, Snack Cuisine American Keyword Gluten Free Apple Muffins Prep Time 15 minutes minutes Cook Time 16 minutes minutes Total Time 31 minutes minutes Servings 8 muffins Chelsea Lords Calories 158kcal Author Chelsea Lords Cost $3.98 Ingredients▢ 1/2 cup (115g) unsweetened applesauce▢ 1/2 cup (120g) roasted and salted almond butter (See Note 1)▢ 2 tablespoons honey▢ 1 teaspoon vanilla extract▢ 2 tablespoons brown sugar, lightly packed (See Note 2)▢ 1 large egg▢ 1/4 teaspoon fine sea salt▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon baking powder▢ 1/3 cup + 1 tablespoon (41g) oat flour (old-fashioned oats that have been blended -- See Note 3)▢ 1/3 cup (34g) old-fashioned oats▢ 1/2 cup (61g) chopped tart apple (I use Granny Smith)▢ 1 teaspoon lemon juice▢ 1/2 teaspoon ground cinnamon▢ 4 tablespoons finely chopped pecans, divided InstructionsPREP: Preheat the oven to 350 degrees F. Spray eight cavities of a light-colored muffin tin with nonstick cooking spray and fill the other empty cavities halfway with water (ensures even baking). Do not use muffin liners -- these muffins stick to the paper.MUFFIN BATTER: In a large bowl, using a hand mixer, beat the applesauce, almond butter (See Note 1), honey, vanilla extract, and brown sugar (See Note 2) in a large bowl. Beat in the egg until mixed in. Add the salt, baking soda, baking powder, and oat flour (See Note 3). Mix. Stir in the old-fashioned oats and mix to combine.APPLE: Peel the apple and chop into small pieces. In another small bowl, toss the chopped apple with the lemon juice. Add the apple pieces (and any accumulated liquid) to the muffin batter along with 2 tablespoons of chopped pecans and the ground cinnamon. Gently stir to combine.BAKE: Fill the eight muffin cavities 3/4 full. All of the batter should be used among the eight cavities. Evenly sprinkle the last two tablespoons of pecans on the tops of the muffins. Bake at 350 degrees for 16-18 minutes or until lightly browned around the edges. Watch carefully; overbaking will make these muffins dry and less flavorful.ENJOY: Let the muffins stand in the muffin tin for 5-10 minutes before gently coaxing them out, with a spoon, onto a cooling rack (while hot, these muffins have a tendency to crumble). Allow muffins to finish cooling on the cooling rack. Muffins are best enjoyed within 2-3 days. Store in an airtight container at room temperature. Muffins can be frozen for up to 2 months, individually and tightly wrapped in plastic wrap. Thaw at room temperature. Video Recipe NotesNote 1: Almond butter: Make sure to use high-quality, flavorful almond butter. I recommend using almond butter that is slow roasted and salted with sea salt. The recipe assumes this type of almond butter is being used, so if it isn't, you'll likely want to add a bit more sugar and salt to the recipe. If the almond butter has separated in the jar, make sure to stir well before adding it to these muffins. Note 2: Sweetness: If you want your muffins sweeter, increase brown sugar by 1-2 tablespoons. If you prefer sweeter treats, you'll likely want to increase it by 2 tablespoons. Note 3: Oat flour: Make sure to measure the oat flour for these muffins after it’s been turned to flour and not in the original whole oat form.  To make oat flour: Place the oats (old-fashioned or quick oats) in a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Nutrition FactsServing: 9servings | Calories: 158kcal | Carbohydrates: 13g | Protein: 1.8g | Fat: 11.1g | Cholesterol: 47.8mg | Sodium: 11.1mg | Fiber: 0.9g | Sugar: 7.9g 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.
Quinoa and Almond Salad by Chelsea Lords Prepare nutritious Quinoa and Almond Salad by tossing together spinach and quinoa, and topping it with toasted almonds and sunflower seeds, tart sliced apples, a creamy sliced avocado, and sweet dried cranberries. This salad is dressed with a vibrant raspberry vinaigrette made with fresh raspberries! We love quinoa salads! Try some other reader favorites like this Southwest Quinoa Salad or this Roasted Sweet Potato Quinoa Salad. Quinoa and Almond Salad This salad has all the right blends of contrasting textures and flavors — crunchy and creamy, sweet and tart. Crisp and tart apples with creamy avocados, sweet chewy cranberries, and tender salty sunflower seeds. It’s also a surprisingly filling salad — the avocados contribute a lot of healthy (and filling) fats while the quinoa contributes substantial protein and fiber which helps you stay fuller for longer. Raspberry vinaigrette Naturally, using a store-bought dressing will cut down on preparation time and make this quinoa and almond salad even quicker to make. But, if you have a couple of extra minutes or prefer homemade dressings, the raspberry vinaigrette recipe listed in the recipe below comes together very quickly. Just throw all the ingredients in a blender or food processor and let it whiz. Stir in the poppy seeds, and the dressing is ready to go. The raspberry vinaigrette is sweet with a little bit of tanginess from the raspberry vinegar and Dijon mustard. It’s one of my go-to dressings and everyone always asks for the recipe. (It’s also featured on this very popular Pear Salad!) The dressing uses fresh raspberries which adds a natural sweetness and thickness to the dressing, so you don’t have to add too much sugar or mayo to it. I do recommend using very fresh and ripe raspberries — if they aren’t ripe or sweet, the dressing will likely need a bit extra sugar to compensate for the lack of flavor. As far as a store-bought dressing, I’ve tried this salad with Ken’s Steakhouse ®Lite Raspberry Walnut Vinaigrette and thoroughly enjoyed it. If there is a store-bought raspberry vinaigrette you enjoy, it will likely work great on this salad. One other note: the volume of dressing from this recipe is most likely more than you’ll want on the salad, but it stores in the fridge for up to a week, so you can use it on other salads or with fresh fruit. Simply store any leftover vinaigrette in a mason jar and shake to re-combine before topping another salad with it. Toasting almonds and sunflower seeds Place the almonds and (shelled) sunflower seeds in a single layer in a heavy skillet (you don’t need to add oil) and stir them around on medium-low heat. It only takes about 2-3 minutes (sometimes less depending on how much heat they are getting) until they are toasted and smell quite fragrant. Make sure you are stirring them around and watching constantly so they don’t have a chance to burn! Let the almonds and sunflower seeds cool completely before adding them to this Quinoa and Almond Salad. What variety of apples to use The apple we like best in this salad is a Granny Smith apple. The tartness nicely balances the sweetness of the dried cranberries and dressing. That said, we also enjoyed this salad with different varieties; Honeycrisp and Fuji are our favorites. While we leave the apple peel on, if you prefer, you can peel it before chopping it to add to the salad. The apple can either be chopped into small bite-sized pieces (better for kids) or thinly sliced. Quinoa and Almond Salad tips Coarsely chop the spinach. This gives the spinach more surface area for the quinoa to cling to. If you have a fresh lemon on hand, squeeze a bit of lemon juice on the sliced apples to keep them from browning too quickly. Make the quinoa ahead of time so it has plenty of time to chill before adding it to the salad. Hot or even warm quinoa will wilt the spinach, making it lose texture. For the best creaminess, make sure to get a ripe avocado. If an avocado yields to firm gentle pressure (shouldn’t give in too easily) you know it’s ripe and ready to eat. Quinoa and Almond Salad variations Make this salad vegetarian/vegan: Use water or vegetable broth to cook the quinoa. For a vegan salad, remove the feta cheese. Ensure this salad is gluten free: This quinoa and almond salad is naturally gluten free, but make sure all the packaged products are processed in a gluten-free facility. Quinoa is gluten free but it is still considered a “high risk” ingredient because of the cross-contact possibility with other grains. Add more protein: Using this chicken marinade recipe, grill up some chicken and serve on top of this salad. Alternatively, some roasted chickpeas would be a delicious salad addition. Leftovers Once dressed, this salad doesn’t store well. The dressing makes the spinach soggy and the quinoa bloats. The apples and avocados also begin to brown and lose texture. I’d recommend only dressing what you will enjoy the same day. Store dressing and salad separately. Try to only cut avocado and apples that will be consumed immediately after making. Make Quinoa and Almond Salad in advance The raspberry vinaigrette for this salad can be prepared ahead of time and stores well for up to a week. Store the dressing in a mason jar in the fridge and shake before tossing it with the salad. If the dressing separates or forms clumps, don’t be alarmed. It’s just the olive oil solidifying, which it does at cold temps. Take the vinaigrette out of the fridge about 20-30 minutes before you need it, to bring it back up to temperature, then shake it up to remix. More delicious salad recipes Quinoa Salad with a lemon vinaigrette Orzo Pasta Salad Mediterranean-inspired salad Creamy Corn Salad with jalapeños Chicken Salad reader favorite recipe! Fruit Salad Recipe with a citrus vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Quinoa and Almond Salad 5 from 5 votes - Review this recipe Prepare nutritious Quinoa and Almond Salad by tossing together spinach and quinoa, and topping it with toasted almonds and sunflower seeds, tart sliced apples, a creamy sliced avocado, and sweet dried cranberries. This salad is dressed with a vibrant raspberry vinaigrette made with fresh raspberries! SAVE TO RECIPE BOX Print Recipe Quinoa and Almond Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Prepare nutritious Quinoa and Almond Salad by tossing together spinach and quinoa, and topping it with toasted almonds and sunflower seeds, tart sliced apples, a creamy sliced avocado, and sweet dried cranberries. This salad is dressed with a vibrant raspberry vinaigrette made with fresh raspberries! Course Salad, Vegetarian Cuisine American Keyword Quinoa and Almond Salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 4 as a side dish Chelsea Lords Calories 379kcal Author Chelsea Lords Cost $5.76 Ingredients▢ 1/2 cup (80g) quinoa (tri-colored or plain)▢ 1 cup (220g) chicken broth (vegetable broth or water will also work)▢ 1/3 cup (30g) sliced almonds▢ 2 tablespoons (20g) shelled sunflower seeds▢ 4 cups (100g) fresh baby spinach, coarsely chopped▢ 1/3 cup (45g) dried cranberries▢ 1 Granny Smith apple or Fuji ▢ 1 teaspoon lemon juice▢ Optional: fresh, ripe avocado▢ Optional: handful of feta cheese (add to personal preference)Dressing▢ Store-bought Raspberry Walnut Vinaigrette or Recipe below:▢ 3 tablespoons red wine vinegar▢ 3 tablespoons white sugar▢ 1/2 cup (70g) fresh, ripe raspberries▢ 1/2 teaspoon Dijon mustard▢ 1/2 teaspoon fine sea salt▢ 1/2 cup (95g) olive oil▢ 1 teaspoon poppy seeds InstructionsQUINOA: Prepare the quinoa by rinsing it in cold water in a fine mesh sieve. This removes the bitter saponin coating. Combine the quinoa and water (or broth) in a small pot over high heat. Bring to a boil, add in a heaping 1/4 teaspoon salt (or salt to taste), reduce the heat to low, and cover the pot. Simmer for 10-15 minutes or until the liquid is absorbed. Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes. Fluff with a fork and then add 2-3 tablespoons of the prepared dressing (see next step). Toss and place in the fridge to chill until at room temperature.DRESSING: While the quinoa is cooking, prepare the dressing. In a small blender or food processor combine the red wine vinegar, sugar (See Note 1), raspberries, Dijon mustard, and salt. Blend or pulse until completely smooth. Slowly pour in the oil and blend just until emulsified. Do not over-blend. Transfer mixture to a mason jar and stir in the poppy seeds. Place the lid on the jar and allow dressing to chill in the fridge while preparing the other components of the salad. Re-shake to combine before dressing the salad.TOAST NUTS: Meanwhile, add the sliced almonds and sunflower seeds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat. Stir the nuts and seeds every 15 seconds for about 1-3 minutes or until the color slightly darkens and they start to smell good. Watch these carefully as they can go from perfectly toasted to burned quickly!APPLE and AVOCADO: If desired, peel the apple (we leave the peel on). Chop or thinly slice the apple. If using an avocado, remove the skin and thinly slice or chop. Toss both with the lemon juice.ASSEMBLY: Mix the coarsely chopped spinach with the cooled quinoa in a large bowl. Add in the chopped apple, avocado if using, and dried cranberries. Add in the cooled almonds and sunflower seeds.DRESSING: Toss salad with the dressing (use as much or as little as desired; you'll likely have a bit extra to use on another salad). If desired, add in some feta cheese and enjoy immediately.STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Apples and avocado will brown if cut in advance. Video Recipe NotesNote 1: Sugar: Add sugar gradually and to taste preference. We prefer the dressing on the sweeter side to complement the savoriness of the quinoa and spinach. Nutrition FactsServing: 4servings | Calories: 379kcal | Carbohydrates: 46.1g | Protein: 7.1g | Fat: 20.4g | Sodium: 162.1mg | Fiber: 5.9g | Sugar: 23.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Honey Whole Wheat Bread by Chelsea Lords Our favorite Honey Whole Wheat Bread is soft and chewy, with the most delicious buttery crust. We include plenty of step-by-step process photos, tips, and directions to help you succeed. Once you’ve mastered making this soft white bread recipe, try our White Bread recipe or these addicting Dinner Rolls! Use leftover yeast in these Homemade Cinnamon Rolls or Lemon-Blueberry Sweet Rolls. Honey Whole Wheat Bread Bread making has become quite the trend while so much of the world has been on lockdown. I have received so many requests for a homemade bread recipe, and I’m excited to finally be sharing one. I actually started working on this recipe last year, if you can believe it — we had just gotten a Mockmill 100 Grain Mill from Breadtopia, and I quickly became obsessed with grinding my own wheat and making homemade bread. It’s taken me a while to tweak this bread to exactly how we like it, and I’m thrilled with the results. This recipe is based on a honey-wheat bread from the restaurant where I used to work. They gave me their recipe, but it made about 600 miniature loaves! After some intense spreadsheet equations to reduce the quantities and a lot of testing, I finally got to the recipe I’m sharing today. It tastes quite different than the restaurant’s bread, but truthfully, we like it even better! How to make homemade Honey Whole Wheat Bread While making homemade bread is time consuming, most of the time is hands off. There aren’t too many ingredients and the process is very simple. Below I outline the general process, with plenty of tips and explanations sprinkled throughout. Activate the yeast. We start by proofing yeast, which shows if it is still alive and active (yeast is a living organism). In my recipe, this is done with warm water, warm whole milk, active dry yeast, plus a little sprinkle of sugar to feed the yeast. If you’re new to bread making, I find it very helpful to make sure you can see the yeast has been activated before moving on to the next steps. If the yeast doesn’t activate, the bread won’t rise. Activated yeast will grow, get foamy, smooth, and silky as shown in the photo collage below. If the yeast doesn’t prove, this can be because the yeast is old, the water or milk was too hot, or the water/milk and/or environment is too cold. Yeast produces and feeds best at around 105-115 degrees Fahrenheit. (See “quick tip” box below) Unlike mixing baking soda into a snickerdoodle cookie recipe, when you work with yeast, you have to be aware and sensitive to the needs of the tiny cells working their way into the bread dough. Add honey and whole wheat flour. Mix in these two ingredients, then let the mixture sit for another 10 minutes. You can buy whole wheat flour at the store or grind your own. I mentioned the bread mill I have and highly recommend — it grinds the wheat finely in seconds. If using a bread mill, I recommend grinding the wheat as fine as possible (on the Breadtopia mill that I use, this is at speed 1). Mix in the remaining ingredients. The melted butter, fine sea salt, and bread flour complete the ingredient list. It’s important the melted butter has a chance to cool back to room temperature. If hot butter is added into the dough it can kill the yeast. The salt adds flavor to this bread; without salt, the bread will taste bland and flat. The salt is also important to the structure of the bread. It tightens the gluten structure and helps control the pace of yeast fermentation. QUICK TIP How to tell your milk is at the right temperature? Use the wrist test! Drizzle a few drops of the warmed milk onto the inside of your wrist. It will be perfect for the yeast if it’s warm and comfy on your wrist. If it is not warm and instead feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant. How to make homemade bread, continued Knead and let rise. Kneading the bread is very important; it’s what develops the gluten and causes the bread to rise. Don’t skimp on kneading time — the bread won’t rise as well or bake as tall. Once kneaded, we roll the dough into a ball and let it rise. I like to drizzle oil into the bowl it’s rising in. Punch the dough down and roll. After the dough doubles in size (about an hour’s time), punch the dough to release the air. This removes gas bubbles formed by the yeast during the rising process. It also redistributes the yeast cells so they can ferment and raise the dough again during the proofing stage. While you can form a loaf with your hands, I like to roll out the dough with a rolling pin and then tightly roll it to create a cylinder loaf shape. The formed dough roll goes into a greased bread pan and then it’s left to double once again. Once the dough has doubled in size, the bread is ready to bake. Bake the bread. The loaves bake for about 30-33 minutes and we brush with melted butter or rub a stick of butter on the crust right out of the oven. After the bread comes out of the oven you may want to cut into it immediately, but the heat inside is continuing to cook the bread. Slicing too soon interrupts this process, and leaves you with overly moist slices of bread near the middle of the loaf. Honey Whole Wheat Bread tips Making bread takes patience! Don’t rush through the steps. And on the flip side, don’t let the bread rise too long; over-proofed loaves often have a crumbly, gummy texture. Adding the flour to the batter can be tricky. Humidity, altitude, and temperature can all factor in to how much flour you’ll need. I always recommend starting with 1/2 cup shy of what a recipe calls for and adding very slowly until the dough pulls off the sides of the bowl and is not excessively sticky. We don’t want wet dough, but it should still have moisture in it. This is one of those things that you’ll get better at judging each time you make a batch of bread. Too much flour results in a dense and less-flavorful loaf of bread. I don’t recommend flouring the surface to knead or roll out the bread dough; this unnecessarily adds extra flour to the dough. If you have a dough scraper or metal spatula, use that to scrape any stubborn, sticky areas. Use cooking spray (instead of flour) to coat your hands and the countertops when rolling and kneading. When measuring flour for this bread, be sure to spoon and level the flour. If you press a measuring cup into a container and push flour into the cup, you’ll end up with way too much flour. Here’s how to spoon and level flour. Make sure the yeast is fresh. (Here’s how to test if yeast is fresh.) Regulate your kitchen’s temperature. If your kitchen is too warm or cool it might affect the yeast proofing. If it’s warm, the bread will overproof (become dense) and if it’s too cool, the yeast might not have a chance to become active and create enough gas to lift the dough. The ideal temperature is in the 65- to 75-degree F range. If you grind your own wheat, make sure to give sufficient time for the freshly ground flour to cool to room temperature. Grinding wheat to flour creates friction, which makes the flour hot. If added immediately, can kill the yeast. FAQs Can I substitute ingredients? While I’ve worked through this recipe many times, I probably haven’t worked through your particular substitution idea. I have only tested and finalized this recipe with the measurements and ingredients listed in the recipe. For best results, I’d recommend sticking exactly to the recipe. Baking is a precise art that involves chemistry! Even tried and true substitutions don’t always work with baking. Why use bread flour? Bread flour has more protein than all-purpose flour. This helps with the bread’s gluten development and yields a better chewiness in this recipe. I recommend using bread flour when making whole wheat bread, for all those reasons. You can read more about the differences between flours here. All-purpose flour can generally be used at a 1:1 substitution for bread flour, but the bread will have less chew. Can I use instant yeast instead of active dry yeast? I recommend using active dry yeast for this recipe, but instant yeast will also work. Why is my bread dense? There are several reasons bread can come out dense, but most likely it is because the yeast did not proof long enough or was killed. Here are some other possible culprits: Adding too much salt or adding salt right on top of the yeast–salt kills yeast, which is why we add it very last. Proofing in too cold or warm of a place can hinder yeast development. Using dead yeast results in a dense loaf. If the flour doesn’t have enough protein, it will create a dense loaf. This is why I recommend using bread flour. Adding too much flour can also make for a dense loaf. QUICK TIP There isn’t a lot of difference between active dry yeast and instant yeast, but I like using the active type. Instant yeast is simply milled to a finer texture, and that makes it work faster. More FAQs How do you knead bread? Kneading creates structure and strength in the dough. After kneading, the dough should feel soft and elastic. Kneading helps the proteins from the flour begin to line up in a way that will traps gases which help the dough rise, so don’t skip or rush the kneading! The dough can be kneaded by hand or with a stand mixer. I personally prefer using the stand mixer but have made this bread both ways. Here is a great step by step visual guide to kneading bread with a stand mixer or by hand. How can you tell if bread is done? Visually: The bread should have a gorgeous, evenly colored golden-brown crust. The crust should look firm and dry. Take the internal temperature: Bread should read about 190-200 degrees F in the center of the loaf. Tap the bottom: Take the loaf out of the oven and turn it upside down out of the loaf pan. Give the bottom middle of the loaf a light thump with your knuckles and if it sounds hollow, the bread is most likely done. If not, try it again this trick again in 5 minutes. When in doubt, overbake it by a few minutes instead of underbaking it. (If you are consistently having trouble with under or overdone bread, I recommend checking the temperature of your oven. If your oven temperature is off, it could easily be the reason for your problems.) Storing Honey Whole Wheat Bread Store Honey Whole Wheat Bread at room temperature in a cool dry place, for up to 2-3 days. Heat and humidity can cause bread to mold. I also don’t recommend storing it in the refrigerator, as it turns stale quickly. To keep bread soft, store it in an airtight plastic bag after it has cooled. For bread that is leftover after 2-3 days, I recommend storing it in the freezer, where it will keep fresh for up to 3 months. Slice it before freezing, and then take out one or two slices at a time, as you need them. More baking projects Homemade Cinnamon Rolls with cream cheese glaze Dinner Rolls soft and chewy! Chewy Chocolate Chip Cookies reader favorite Easy Banana Bread with Greek yogurt Edible Brownie Batter no eggs and heat-treated flour The only thing that can make this bread better? Slathering it in lots and lots of Honey Butter! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Honey Whole Wheat Bread 5 from 11 votes - Review this recipe Our favorite Honey Whole Wheat Bread is soft, chewy, with the most delicious buttery crust. This article includes plenty of step-by-step process photos, tips, and directions to help you succeed. SAVE TO RECIPE BOX Print Recipe Honey Whole Wheat Bread 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our favorite Honey Whole Wheat Bread is soft, chewy, with the most delicious buttery crust. This article includes plenty of step-by-step process photos, tips, and directions to help you succeed. Course Appetizer Cuisine American Keyword Honey Whole Wheat Bread Prep Time 20 minutes minutes Cook Time 30 minutes minutes Rising Time 2 hours hours Total Time 2 hours hours 50 minutes minutes Servings 2 loaves of bread (24 slices) Chelsea Lords Calories 172kcal Author Chelsea Lords Cost $3.36 Ingredients▢ 1 cup warm whole milk (110 degrees F)▢ 1 cup warm water (110 degrees F)▢ 1 tablespoon active dry yeast OR instant yeast▢ 1 teaspoon white granulated sugar▢ 1/2 cup honey▢ 2 cups whole wheat flour▢ 4 cups bread flour (or white flour), plus 1/2 cup extra as needed (Note 1)▢ 1 tablespoon fine sea salt▢ 6 tablespoons melted butter▢ 1/2 tablespoon olive oil▢ Optional: additional 1-2 tablespoons butter for topping loaves with after bakingUS - Metric USMetric InstructionsACTIVATE YEAST: In the bowl of a stand mixer, combine the warm milk and warm water. Neither should be hot or they could burn the yeast. Sprinkle the yeast over top the liquids and then the sugar on top of that. Give everything a quick stir and let stand for 5-10 minutes or until yeast is foamy. If the yeast doesn't foam up, it is dead (either bad yeast or too hot of milk/water) You'll want to dump everything out and start again.WHOLE WHEAT FLOUR AND HONEY: Pour in the honey and the whole wheat flour. Use the beater blade to stir just until the flour is moistened. Let mixture sit for 10 minutes.BUTTER: Meanwhile, as the mixture sits, melt the butter in the microwave. Let the butter cool back to room temperature (it's important it's not hot or even warm!) and then stir in the 1 tablespoon of salt. Set aside.FINISHING DOUGH: Once the dough has sat for 10 minutes, swap to a dough hook. Start by adding in 4 cups of the bread flour/white flour (See Note 1 -- add flour gradually, you can always add in more!). Mix in the butter and salt mixture; use a spatula to scrape all of the butter and salt from the bowl into the dough. Stir on low speed (speed 2) until mixture is all combined and gathers around the dough hook (about 2-3 minutes). If dough is still sticking to the sides, begin adding the last 1/2 cup; adding only 1 tablespoon at a time as needed. Avoid adding extra unless it really is too sticky (sticking to the sides of the bowl instead of nicely gathering around the dough hook).KNEADING: Once dough has gathered around the dough hook, increase the speed to medium (speed 4-6) and mix for 10 minutes. Don't walk away; your stand mixer might dance off the table. (If you don't have a stand mixer you can knead the dough by hand for about 10-12 minutes).FIRST RISE: Grease a large bowl with 1/2 tablespoon olive oil. Once dough has finished kneading, knead with your hands to shape it into a large even ball of dough. Place the dough in the bowl and turn the ball to coat in the oil. Cover the dough with a damp cloth and place the bowl in a warm place to rise until it doubles in size, about 1 hour.SECOND RISE: Remove the damp cloth and punch into the dough to release the air. Divide the dough into 2 equal parts (I recommend a food scale to make sure you've got the same amount of dough in each half). Shape dough into two loaves (See Note 2) and place them in greased 8x4-inch bread pans. Cover the pans with a damp cloth and let them rise in a warm place for another 1 hour or until about doubled in size.BAKE: Bake at 375 degrees for 30-35 minutes. Right out of the oven, brush the tops of the loaves with butter. Let bread cool in the pan for 15 minutes. Then transfer to a wire cooling rack and let cool for at least 30 minutes before slicing (the bread is still cooking even out of the oven). Slice and serve. Video Recipe NotesNote 1: You can use either bread flour or regular white, all-purpose flour (slightly different textures -- both great!). The amount of flour you're adding in can vary wildly based on humidity, altitude, etc. and even how you measure it! (I spoon the flour in a measuring cup and level the top with the back of a butter knife). Add flour slowly just until the dough is no longer sticky -- you don't want the dough to be dry which will result in denser/dryer loaves that don't rise as nicely. Note 2: You can roll the dough out with a rolling pin and then roll it up into a cylinder, or shape it with your hands and roll it into a nice even cylinder. If the dough is being difficult to work with and not stretching, let it rest 10 minutes and then try again. This gives a chance for the gluten to relax a little. Nutrition FactsServing: 24servings | Calories: 172kcal | Carbohydrates: 30.5g | Protein: 4.7g | Fat: 3.8g | Cholesterol: 7.8mg | Fiber: 1.8g | Sugar: 8g 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.
Blackberry Salad by Chelsea Lords Show-stopping Blackberry Salad is brimming with juicy blackberries(of course!), sweet candied pecans, crisp pears, salty feta cheese, and a homemade creamy poppy seed dressing. Blackberry Salad Blackberry Salad is a stunning dish that tastes every bit as amazing as it looks! It’s got all the right flavors, textures, and the perfect creamy dressing to finish it all off. We enjoy this salad as a side dish, but it can be made into a main course meal by adding in some protein. Grilled and chopped chicken, thinly sliced steak, or even some lentils or quinoa would add plenty of protein and make it filling enough for a full meal. In fact, one of our favorite ways to enjoy Blackberry Salad is with some shredded rotisserie chicken added in. Blackberry Salad tips When serving Blackberry Salad for a party, event, or holiday meal, I recommend making the candied pecans and dressing a day or two in advance. This makes the final assembly a breeze! It’s also a good idea so the pecans have sufficient time to harden and the dressing has a chance to thoroughly chill and for the flavors to intensify. Use a good mayonnaise for the dressing– the better the mayo, the better the dressing will taste. I love Hellman’s/Best Foods® (not sponsored) since it has a rich flavor without being too sweet or tangy. If you aren’t able to find fresh or ripe pears at the store, use whole canned pears and drain them. Thinly slice and use in the salad. Speaking of ripe pears, you can test a pear for ripeness by applying gentle pressure near the stem end. If there is a slight give, it is most likely ready to be sliced and added to the salad. And if you can’t smell any sweet pear-ness, it probably isn’t ready to use. If you have a fresh lemon on hand, squeeze a bit of lemon juice on the pear to keep it from browning too quickly. Here are a few more tips for preparing the pears. How to use leftover candied pecans Since it’s a bit impractical to make a tiny batch of candied pecans for this salad, I include the directions for making about one pound of them. You can certainly halve the recipe or purchase pecans that have already been candied (or sugar roasted) at the store. Here are some of our favorite ways to use up leftover pecans from this Blackberry Salad: As a snack/dessert: Enjoy them plain or coarsely chopped as a topping for a Yogurt Bowl or an Acai Bowl In these sweet recipes: Carrot Cake or Carrot Cake Cupcakes In these savory recipes: Pear Salad, Butternut Squash Salad, our favorite Berry Salad, or this Fall Spinach Salad. By replacing the regular pecans for candied pecans in these recipes: Chicken Salad, Mexican Wedding Cookies, or these Chocolate Chip Snowball Cookies You can store leftover pecans in the freezer (in an airtight container) for up to 2 months. They only need 10-15 minutes at room temperature to thaw enough to eat. (At room temperature, candied pecans last for up to 2 weeks stored in a cool and dry space.) Blackberry Salad storage Blackberry Salad doesn’t sit or store well once dressed. Once you assemble it, plan to eat it soon; otherwise, the dressing wilts the lettuce, the pears begin to brown, and the pecans soften. If you make Blackberry Salad in advance, store all the components separately. Slice the pear and assemble the salad right before eating. More salad recipes Beet and Goat Cheese Salad with an orange-honey vinaigrette Olive Garden Salad with an Italian vinaigrette Chicken Taco Salad with a cilantro-lime vinaigrette Cucumber Salad with a balsamic vinaigrette Creamy Balsamic Dressing on a spring Cobb salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Blackberry Salad 5 from 3 votes - Review this recipe Show-stopping Blackberry Salad is brimming with sweet candied pecans, crisp pears, juicy blackberries, salty feta cheese, and a homemade creamy poppy seed dressing. SAVE TO RECIPE BOX Print Recipe Blackberry Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Show-stopping Blackberry Salad is brimming with sweet candied pecans, crisp pears, juicy blackberries, salty feta cheese, and a homemade creamy poppy seed dressing. Course Salad Cuisine American Keyword pear blackberry salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 -8 as a side Chelsea Lords Calories 181kcal Author Chelsea Lords IngredientsSalad▢ 8 cups (5 oz) spring lettuce mix (8 cups is loosely measured)▢ 1 package (6 oz.) fresh blackberries▢ 2 Anjou pears, thinly sliced▢ 1/3 cup chopped candied pecans (recipe for a full batch below)▢ 1/3 cup crumbled goat or feta cheesePoppyseed Dressing▢ 1/3 cup regular (full fat) mayo (I recommend Best Foods/Hellmans)▢ 2 tablespoons EACH: whole milk, heavy cream, white granulated sugar▢ 1 tablespoon apple cider vinegar▢ 1/2 teaspoon lemon zest▢ pinch of sea salt▢ 1/2 tablespoon poppy seedsCandied Pecans (Note 1)▢ 1 cup white sugar▢ 1 teaspoon ground cinnamon▢ 1/2 teaspoon fine sea salt▢ 1 large egg white▢ 1 teaspoon vanilla extract▢ 1/2 tablespoon water▢ 1 pound pecan halvesUS - Metric USMetric InstructionsPoppyseed DressingCombine all of the dressing ingredients, except the poppy seeds, in a blender and process until combined. Taste and adjust any flavors to personal preference. If you'd like a sweeter dressing, add an additional 1-2 teaspoons white sugar. Stir in the poppy seeds. Store in an airtight container in the fridge until ready to serve. (Dressing stays good for 1 week stored in an airtight container in the fridge.)Candied PecansPreheat oven to 250 degrees F. Line a large sheet pan with parchment paper and set aside. In a large bowl, combine the white sugar, cinnamon, and salt. Stir to combine.In another bowl, whisk the egg whites, vanilla, and water until frothy. Toss the pecans into this mixture and then remove, using a slotted spoon. Put the nuts into the sugar mixture and toss until well coated. Spread coated pecans onto a baking sheet.Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned. This takes about 45-60 minutes total. Let stand for 30-45 minutes to allow the pecans to fully cool and solidify. Coarsely chop for the salad.For the SaladIn a large salad bowl, toss together the spring lettuce mix and fresh (washed and completely dried) blackberries. Thinly slice pears. Add to the salad.Add the chopped candied pecans, goat or feta cheese, and the dressing. (You may not want all of the dressing on the salad, so add to personal preference.) Toss and enjoy! Video Recipe NotesNote 1: Prep/cook time doesn't include the preparation of the candied pecans. Since it's a bit impractical to make a tiny batch of candied pecans for this salad, I include the directions for making about one pound of them. You can certainly half the recipe or purchase pecans that have already been candied (or sugar roasted) at the store. Nutrition FactsServing: 8servings | Calories: 181kcal | Carbohydrates: 15.7g | Protein: 2.2g | Fat: 13g | Cholesterol: 12.1mg | Sodium: 134.8mg | Fiber: 2.6g | Sugar: 12.4g 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.
Dried Tart Cherry Sweet Snack Mix by Chelsea Lords This addicting Dried Cherry Snack Mix is loaded with cereal, nuts, dried tart cherries, yogurt-covered pretzels, and covered in a cinnamon-sugar coating. As the weather warms up, there’s nothing my little family likes more than going for walks, picnicking, or a hike. And no excursion is complete without some good snacks. Dried Cherry Snack Mix will definitely be on repeat for our summer adventures– everyone in my family is obsessed with it! From the cinnamon-sugar coated crunchy cereal and nuts to the tangy yogurt pretzels to the ruby red sweet-tart dried cherries — we love every bite. How to make this snack mix Toss the cereal and nuts together. Use any type of nuts; a combination of nuts is my personal favorite! Make the syrup that will get boiled and tossed with the cereal and nuts. Once the syrup is poured on the cereal and nuts, work quickly to make sure everything gets well coated. Sprinkle on the cinnamon and sugar mixture. Once everything is covered, bake the mix! Remove the snack mix from the oven. Toss everything with a spatula, and bake again. Cool completely. Then add in the dried tart cherries and broken-up yogurt pretzels. If the mix is still hot, it will melt the yogurt off the pretzels. Recipe tips I recommend using an extra-large sheet pan (15 x 21 inches) or two large sheet pans. Line the sheet pans with foil, parchment paper, or Silpat liners so the mix doesn’t stick and make a big mess! Let the mix cool completely before adding in the tart cherries and yogurt-covered pretzels. Make sure the sugar-syrup mixture boils for 1 minute; start the timer once it’s doing a full rolling boil, not just simmering. QUICK TIP Tart cherries are not the same as sweet cherries. Sweet cherries are the ones you can buy fresh in the produce section of the grocery store. And while there’s nothing wrong with sweet cherries, tart cherries are completely different. Besides being mouth-puckering sour when fresh, they have a completely different nutritional profile. Tart cherries are rich in antioxidants and nutrients that support heart health and reduce inflammation–so much so that they’ve earned the title of Super Food! Once dried, the natural sweetness concentrates and the flavor is a lot like a dried cranberry. More snack mix recipes: Trail mix—one of the classics! Chocolate Peanut Butter Snack Mix Puppy Chow Holiday Snack Mix Cookies and Cream Muddy Buddies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Snack Mix 5 from 1 vote - Review this recipe This addicting snack mix is loaded with cereal, nuts, dried tart cherries, yogurt-covered pretzels, and covered in a sweet cinnamon-sugar coating. SAVE TO RECIPE BOX Print Recipe Snack Mix 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This addicting snack mix is loaded with cereal, nuts, dried tart cherries, yogurt-covered pretzels, and covered in a sweet cinnamon-sugar coating. Course Dessert, Snack Cuisine American Keyword snack mix Prep Time 20 minutes minutes Cook Time 8 minutes minutes Total Time 28 minutes minutes Servings 8 -12 servings, as a snack Chelsea Lords Calories 671kcal Author Chelsea Lords Ingredients▢ 4 cups Rice Chex cereal▢ 4 cups Corn Chex cereal▢ 1 cup mixed nuts▢ 1/2 cup unsalted butter, cut into 1 tablespoon pieces▢ 1 cup light brown sugar, packed▢ 1/4 cup light corn syrup▢ 1/4 teaspoon baking soda▢ 1/4 teaspoon fine sea salt▢ 2/3 cup granulated sugar▢ 2 teaspoons ground cinnamon▢ 3/4 cup dried tart cherries▢ 1 cup yogurt covered pretzels, coarsely chopped or broken upUS - Metric USMetric InstructionsPREP: Preheat oven to 350. Line a 15x21-inch baking sheet (or 2 smaller baking sheets) with foil and grease with nonstick cooking spray.CEREAL: Add 4 cups Rice Chex, 4 cups Corn Chex, and 1 cup mixed nuts to the prepared sheet pan.SYRUP: In a heavy medium-sized pot, add the 1/2 cup butter (cut into individual tablespoons), 1 cup packed light brown sugar, and 1/4 cup corn syrup. Place over medium to medium-high heat and stir slowly but constantly, until butter is melted. Once melted, continue to stir until the mixture comes to a rapid boil. Boil for exactly 1 minute, stirring constantly, and remove from heat. Add in the 1/4 teaspoon baking soda and 1/4 teaspoon fine sea salt. Pour over the cereal on the sheet pan and, working quickly, stir until cereal and nuts are coated in the mixture.CINNAMON SUGAR: In a small bowl, combine 2 teaspoons cinnamon and 2/3 cup white sugar and stir. Sprinkle over cereal mixture.BAKE: Bake for 5 minutes, remove from the oven, and toss using a metal spatula. Return to the oven and bake for 3 more minutes. Remove from the oven and let cool.CHERRIES AND PRETZELS: Once the mixture has cooled, sprinkle the tart cherries over the cereal. Break up the yogurt pretzels and add. Toss everything together, breaking up the cereal mixture as needed. Video Nutrition FactsServing: 1212 servings, as a snack | Calories: 671kcal | Carbohydrates: 114g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 829mg | Potassium: 202mg | Fiber: 4g | Sugar: 60g | Vitamin A: 1512IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 10mg 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 Parm Stuffed Shells by Chelsea Lords These cheesy, marinara-covered Chicken Parm Stuffed Shells are a mash-up of two delicious dinners: stuffed shells and chicken Parmesan! Pair these delectable cheesy shells with a simple side salad like this Italian Salad or this balsamic-dressed Cucumber Salad. Chicken Parm Stuffed Shells My husband’s favorite meal (besides a really great grilled steak) is stuffed shells. He loves them! Another meal he can’t get enough of is chicken Parmesan. So why not mash the two together to make the ultimate comfort meal?! And while I was sure these would be a hit, I never expected so much praise! In fact, the whole family is obsessed with them, myself included. We make this meal so often that I’ve come up with some shortcuts along the way. Throughout this post, I’ll share ways to make this recipe from scratch (if you’ve got extra time or are feeling ambitious) and I’ll share the shortcuts for how to make this meal come together a bit quicker. Let’s get started! Marinara The base of these Chicken Parm Stuffed Shells is the marinara sauce and once the shells are loaded, they’re covered in more of it. The marinara can either be bought (quick and easy) or made from scratch. If going the store-bought route, I highly recommend Rao’s® marinara sauce: (not sponsored). This marinara sauce is the absolute best on these stuffed shells – it’s got a rich flavor and tastes homemade. To make marinara from scratch, here’s my go-to recipe: 3 tablespoons extra virgin olive oil 1/2 cup finely diced yellow onion 1 teaspoon minced garlic A handful of fresh basil leaves 2 (28 ounces each) cans of peeled and crushed tomatoes (Muir Glen®, fire-roasted recommended!) 1 teaspoon white sugar Salt and pepper, to taste 2 teaspoons Italian seasoning Heat 3 tablespoons olive oil in a large saucepan over medium heat. Add in the finely chopped onion and minced garlic. Cook until tender — about 5-6 minutes. Add in the basil (coarsely chop or cut it with kitchen shears — no stems) and then the cans of tomatoes. Next, add in the sugar, a generous amount of salt and pepper, and the Italian seasoning. Reduce the heat to low and simmer, stirring occasionally. Simmer until the other ingredients are ready (shells and the chicken). Chicken Tenders Once the shells are filled with the cheesy layer, they are stuffed with pieces of crispy, baked chicken tenders. Again, the chicken can be made from scratch or purchased ready-made (quick and easy). Store-bought route: While I’m no expert at packaged crispy chicken tenders (I don’t buy them all that often), I personally use Tyson’s crispy chicken strips for these Chicken Parm Stuffed Shells (not sponsored). I do recommend baking, not microwaving, the chicken tenders. Let the crispy chicken cool to a warm temperature and then give them a quick coarse chop before adding to the shells. Make your own tenders To make crispy chicken tenders from scratch, here’s my go-to recipe: 3 tablespoons extra virgin olive oil 1 pound boneless skinless chicken breasts 1/2 cup white flour Salt, pepper, paprika 2 large eggs 1 and 1/3 cup Italian breadcrumbs Remove any fat from the chicken breasts and cut widthwise into a few large, even pieces. Grab three small bowls. Fill up the first with flour (Stir in some salt and pepper. Add some paprika if desired — about 1 teaspoon of each). Fill the second with the two eggs. Add in 1 tablespoon of water and beat with a fork. Take the third bowl and fill it with the Italian breadcrumbs. Place the chicken pieces in the flour and lightly coat each piece. Then quickly dip each piece in the eggs, and then dredge in the breadcrumbs (I use all of them for 1 pound of chicken). Repeat the process once more (double breading makes these super delicious)– flour, eggs, and breadcrumbs– for the second time. Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken pieces in the oil and cook for 4-5 minutes on each side (turning the chicken once) until completely cooked through (165 degrees F). Remove to a cutting board to allow to slightly cool. Coarsely chop and add to the recipe. Chicken Parm Stuffed Shell tips Cook a few extra shells. Occasionally a shell (or a few!) will break, so boil a few extra shells to use just in case. Eat leftover shells with marinara sauce! Salt the pasta water. Make sure the jumbo pasta shells are well salted as they cook, since salting is the only chance you have to season the actual pasta. Read about how to properly salt your pasta water here. As a general rule of thumb, I add 1 teaspoon salt to 4 cups of water. Stuff the shells efficiently. Add the cheese mixture to a gallon-sized zipper-top plastic bag. Press the cheese mixture to one side of the bag and using scissors, cut off a 1-inch opening in the corner. Squeeze the cheese mixture into each shell and gently press the mixture down to make sure the cheese fills 32 shells about 3/4 full. Completely cover the shells with sauce. Aim to cover every part of the shells with marinara sauce so you don’t get crispy, overcooked edges of the pasta. QUICK TIP Parmesan cheese comes in many forms. For the best results, skip the canned cheese and grate your own cheese as you need it. The quality and taste difference is incredible! More comfort food recipes Italian Sausage Stuffed Shells with seasoned cream cheese Chicken Parmesan Meatballs in homemade marinara sauce Crockpot Pot Roast with carrots and potatoes Philly Cheesesteak Pasta with peppers and mushrooms Creamy Pesto Pasta with sun-dried tomatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Parm Stuffed Shells 5 from 3 votes - Review this recipe These cheesy, marinara-covered Chicken Parm Stuffed Shells are a mash-up of two delicious dinners: stuffed shells and chicken Parmesan! SAVE TO RECIPE BOX Print Recipe Chicken Parm Stuffed Shells 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These cheesy, marinara-covered Chicken Parm Stuffed Shells are a mash-up of two delicious dinners: stuffed shells and chicken Parmesan! Course Dinner Cuisine American, Italian Keyword Chicken Parm Stuffed Shells Prep Time 35 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 6 servings Chelsea Lords Calories 466kcal Author Chelsea Lords Cost $7.32 IngredientsChicken & Shells▢ 32 jumbo pasta shells▢ Fine sea salt and freshly cracked pepper▢ 2 and 1/2 cups cooked and chopped crispy chicken (See Note 1)Cheese Filing▢ 1 container (15 oz.) whole-milk ricotta cheese▢ 2 cups freshly grated mozzarella cheese, divided▢ 1 large egg▢ 1/2 cup freshly grated Parmesan cheese▢ 1/4 cup + 2 tablespoons fresh basil, divided▢ 1/2 teaspoon EACH: dried oregano, dried thyme, dried parsley▢ 1 teaspoon finely minced garlic (~2 cloves)Topping▢ 1 jar (24 oz.) Marinara Sauce, divided. I recommend Rao's ▢ 1 and 1/2 tablespoons olive oil▢ 1/2 cup panko bread crumbs InstructionsPREP: Preheat the oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with cooking spray and set aside.PASTA SHELLS: Bring a large pot of water to a boil. Add a generous amount of salt (1 teaspoon for every 4 cups of water) and then add in the pasta shells. I usually cook a few extra in case some fall apart. Cook for 1 minute less than the package directs for al dente. Drain the shells and rinse under cold water to stop the cooking and allow them to be easily separated. Drain off any water and separate shells onto a sheet of parchment paper.CHEESE FILLING: Place the ricotta cheese, 1 cup mozzarella cheese, egg, Parmesan cheese, 1/4 cup chopped basil, dried oregano, dried thyme, dried parsley, and minced garlic in a large bowl. Season with salt and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper). Stir until combined. Transfer this cheese mixture to a large (gallon-sized) zipper-top plastic bag. With scissors, snip 1-inch off the corner of the bag and "pipe" the cheese mixture into each of the 32 shells. Each shell should get a heaping 1 tablespoon of the cheese mixture (which should fill 32 shells just over halfway full).ASSEMBLY: Spread 1 cup of the marinara sauce along the bottom of the prepared baking dish. Add cheese-stuffed shells in baking dish on top of the marinara. Press the chopped chicken pieces into each shell on top of the cheese mixture, using up all the chicken. Spoon remaining sauce over stuffed shells, being mindful to cover all the pasta so it doesn't dry out during baking.BAKE: Cover the dish with foil; bake 30 minutes. Remove the foil and sprinkle the top with the remaining 1 cup of mozzarella cheese. Bake uncovered 10-15 minutes longer or until cheese is melted. TOPPING: Meanwhile, heat oil in a nonstick skillet over medium heat. Add panko; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with the remaining 2 tablespoons basil. Enjoy hot! Recipe NotesNote 1: I use Tyson's ® crispy chicken strips and bake according to package directions. Once baked, I let slightly cool and then chop into small bite-sized pieces. Nutrition FactsServing: 6servings | Calories: 466kcal | Carbohydrates: 37g | Protein: 37g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 116mg | Sodium: 463mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1156IU | Vitamin C: 3mg | Calcium: 346mg | 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.
Muesli by Chelsea Lords Homemade Muesli, a mix of toasted oats, nuts, and coconut, is tossed with dried fruits and can be enjoyed as a breakfast or a snack. You can serve Muesli over yogurt, use it as a cereal replacement with milk, or include it in overnight oats. What Is Muesli? Muesli is a mixture of rolled oats and nuts with other additions like spices, seeds, cereal grains, wheat germ, dried fruit, and chocolate chips. I discovered Muesli when I moved to Australia with my husband for his job. Initially, I tried it at our hotel’s breakfast and wasn’t a fan, expecting something like granola. But as I added a bit of sweetener, I grew to like it. Now back in the US, I often make it at home since it’s not easily found in stores. My version includes rolled oats, nuts, and various add-ins like dried fruits. I also add a bit of pure maple syrup for a touch of sweetness, differentiating it from the less sweet, traditional Muesli. Ingredients In Muesli Old-fashioned oats form the base, providing a chewy texture and whole grains. Sliced almonds, pecans, and pepitas add crunch and a rich, nutty flavor, along with healthy fats. Coconut flakes contribute a subtle sweetness and tropical taste. Salt and cinnamon enhance the overall flavor, with the cinnamon adding a warm spice. Pure maple syrup sweetens the mix naturally. Coconut oil helps in toasting the mixture, adding a slight coconut flavor. Vanilla extract adds a sweet, aromatic flavor. Dried tart cherries and dried mango (or alternatives) provide a chewy texture and a burst of sweet-tart flavor. QUICK TIP Customize your Muesli by choosing your preferred fruits and nuts, and substituting dairy milk with plant-based alternatives. Maintaining the general proportions ensures delicious results. How To Make Muesli Prep: Preheat the oven and line a baking sheet with parchment paper. Mix Ingredients: Combine old-fashioned oats, sliced almonds, chopped pecans, pepitas, unsweetened coconut flakes, fine sea salt, ground cinnamon, pure maple syrup, melted coconut oil, and pure vanilla extract in a large bowl. Bake: Spread the mix on the baking sheet and bake until lightly golden, stirring halfway through. Cool: After cooling, add coarsely chopped dried tart cherries and dried mango (or other dried fruits). Serve: Enjoy over yogurt or with milk, optionally with fresh berries and honey. FAQs How Do You Eat Muesli? I prefer eating Muesli with milk or over yogurt, letting the oats soften. Traditionally, Bircher Muesl is soaked overnight in milk, like overnight oats, which softens the oats and plumps the dried fruits, giving a porridge-like texture. Muesli can be enjoyed hot or cold. What Is The Difference Between Muesli And granola? While both are made up of grains, nuts, seeds, and dried fruits, there are a few main differences between granola and Muesli. The main differences between Muesli and granola are in texture and sweetness. Granola is baked longer for a crispy texture, while Muesli is either raw or lightly baked to toast the ingredients without making it crunchy. Muesli is softer and less sweet, often with little to no added sweetener or oil, unlike granola which usually contains more sweetener and oil. Why Is Muesli Called Muesli? Muesli, created by Dr. Maximilian Bircher-Benner, a physician who advocated for food as medicine, was a mixture of oats and fruit intended to promote whole food consumption among his patients. It gained popularity in Switzerland as a health food after showing notable health benefits. The commercial version, Birchermüesli, was first manufactured by the Swiss company Somalon, contributing to its widespread popularity. Read more on the history here. VARIATIONS Switch Things Up Replace nuts with alternatives like walnuts, pistachios, cashews, Brazil nuts, or macadamia nuts. Substitute pepitas with pumpkin seeds, sunflower seeds, or pine nuts. Swap some rolled oats for wheat germ. Use different dried fruits like apricots, raisins, or blueberries. Change the spices, using for a seasonal flavor pumpkin pie spice or apple pie spice for a seasonal flavor More Breakfast Recipes Yogurt Bowl Peanut Butter Overnight Oats Acai Bowl Greek Yogurt Pancakes Egg Skillet FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Muesli 5 from 5 votes - Review this recipe Homemade Muesli -- a mix of toasted oats, nuts, and coconut is tossed with dried fruits and enjoyed for breakfast or a snack. Serve Muesli over yogurt, as a cereal replacement with milk, or in overnight oats. SAVE TO RECIPE BOX Print Recipe Muesli 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Homemade Muesli -- a mix of toasted oats, nuts, and coconut is tossed with dried fruits and enjoyed for breakfast or a snack. Serve Muesli over yogurt, as a cereal replacement with milk, or in overnight oats. Course Breakfast Cuisine American Keyword Muesli Prep Time 15 minutes minutes Cook Time 14 minutes minutes Total Time 29 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 336kcal Author Chelsea Lords Cost $5.21 Ingredients▢ 4 cups old-fashioned oats▢ 1 cup sliced almonds▢ 1/4 cup coarsely chopped pecans▢ 1/4 cup pepitas (Note 1)▢ 1/2 cup unsweetened coconut flakes▢ 1/2 teaspoon fine sea salt▢ 3/4 teaspoon ground cinnamon▢ 1/4 cup pure maple syrup▢ 2 tablespoons melted coconut oil▢ 1 and 1/2 teaspoons pure vanilla extract▢ 1/3 cup coarsely chopped dried tart cherries (or dried cranberries)▢ 1/3 cup coarsely chopped dried mango (or dried apricots)▢ Optional: serve with milk of choice or yogurt of choice and, if desired, fresh berriesUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Line a large (15x21 inch) sheet pan (or 2 smaller pans) with parchment paper. Set aside.MIX INGREDIENTS: In a very large bowl, combine all the ingredients except for the dried fruit. Toss until well combined.BAKE: Spread the mixture into an even layer on the prepared pan(s). Bake for 12-14 minutes, stirring ingredients after 7 minutes. Everything should be lightly golden and fragrant. COOL: Remove Muesli and let it cool completely. Coarsely chop the tart cherries and dried mango. Once the Muesli is cooled, stir in the dried fruit. SERVE: Serve Muesli over yogurt or with milk of choice (we love almond milk!). If adding milk, let it stand with the cereal for a few minutes to soften the oats. We also love adding fresh berries and a drizzle of honey. STORAGE: Let Muesli cool completely and then transfer to an airtight bag or container. Store in a dry, cool area or freeze it. No need to defrost; you can use it straight from the freezer, which helps keep it from getting stale. Recipe NotesNote 1: Pepitas: Pepitas are shelled pumpkin seeds. They are available roasted or raw, where you find nuts. Note 2: Recipe adapted from the Kitchn. Nutrition FactsServing: 8servings | Calories: 336kcal | Carbohydrates: 39.4g | Protein: 8.8g | Fat: 14.8g | Sodium: 2.9mg | Fiber: 6.4g | Sugar: 8.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Jamba Juice Strawberry Wild by Chelsea Lords This smoothie shop copycat recipe — Jamba Juice® Strawberry Wild is made with apple juice, frozen fruit, ice, and some frozen vanilla yogurt. Try some of our other dessert smoothies next, like another Jamba Juice copycat: Caribbean Passion Smoothie, or this Strawberry Piña Colada. Jamba Juice Strawberry Wild The Strawberry Wild and Caribbean Passion are the two smoothies I’m typically debating between at Jamba Juice — which one to get?! Luckily, I’ve created my own “copycat” recipes so I can switch off frequently between the two, right from the comfort of my own home. And now you can too with this easy recipe! Not to mention, it’s also much more economical — the ingredients to make this smoothie will last for many smoothie creations! Plus, all the ingredients together are *almost* cheaper than buying one smoothie from the shop. Ingredients Apple juice. We love the subtle sweetness of apple juice in this smoothie, but Jamba Juice typically uses juices with a blend of flavors (their particular recipe calls for an apple-pear-strawberry juice blend). If you’d like a fruitier flavor, try a juice with a few different fruit profiles. Frozen vanilla yogurt. You’ll find frozen yogurt right by ice cream in the grocery store. If you can’t find it, use regular vanilla ice cream in a pinch. If you’d like to make this Jamba Juice Strawberry Wild dairy free, use a strawberry sorbet instead! Frozen strawberries and frozen banana. We want to use frozen (not fresh) fruit to ensure this smoothie is ultra thick as well as very cold. Ice. Ice helps cool down the drink and contributes to the desired thick consistency. Jamba Juice Strawberry Wild 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 quantities of ingredients in a blender can often end up giving you WAY too much smoothie or the beverage can end up tasting off. When measuring the frozen fruit, pack it into a measuring cup to get an accurate measurement. To get a thick smoothie consistency, use a very high-powered blender. Be patient as you blend, since the majority of the ingredients are frozen. Stir in between blending bursts if needed. Add liquids into the blender first with frozen fruit and ice on top. This helps avoid blender cavitation. Storage/Leftovers I recommend drinking this Jamba Juice Strawberry Wild all in one sitting, preferably right after making it. This smoothie separates and begins to taste off very soon after making. If you’re uncertain it will all get finished in one sitting, I recommend halving the recipe — this drink is very forgiving as quantities are cut down. More delicious smoothies: Cherry Smoothie only four ingredients! Mango Smoothie with frozen strawberries and peaches Strawberry Banana Smoothie with Greek yogurt Banana Smoothie with a hint of cinnamon Green Smoothie Recipe with frozen pineapple FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Jamba Juice Strawberry Wild 5 from 4 votes - Review this recipe This smoothie shop copycat recipe -- Jamba Juice Strawberry Wild is made with apple juice, frozen fruit, ice, and some frozen vanilla yogurt. SAVE TO RECIPE BOX Print Recipe Jamba Juice Strawberry Wild 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This smoothie shop copycat recipe -- Jamba Juice Strawberry Wild is made with apple juice, frozen fruit, ice, and some frozen vanilla yogurt. Course Dessert, Drinks Cuisine American, Vegetarian Keyword Jamba Juice Strawberry Wild Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 2 large drinks Chelsea Lords Calories 333kcal Author Chelsea Lords Cost $3.42 Ingredients▢ 1 cup (255g) apple juice Note 1▢ 1 cup (145g) vanilla frozen yogurt (or vanilla ice cream) Note 2▢ 1 cup (155g) frozen strawberries▢ 1/2 cup (70g) frozen bananas▢ 1/2 cup (80g) ice about 6 ice cubes▢ Optional: fresh strawberries for garnish InstructionsBLEND: To measure the fruit, pack it tightly into a measuring cup. In a high-powered blender, process 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.DRINK: Divide evenly among 2 cups (large serving) or 4 cups (treat-size serving) and if desired, add a strawberry to the rim of the glasses. Enjoy immediately. Video Recipe NotesNote 1: We love the subtle sweetness of apple juice in this smoothie, but Jamba Juice typically uses juices with a blend of flavors (their particular recipe calls for an apple-pear-strawberry juice blend). If you'd like a fruitier flavor, try a juice with a few different fruit profiles. Note 2: Find frozen yogurt right by ice cream in the grocery store. If you can't find it, use regular vanilla ice cream in a pinch. If you'd like to make this smoothie dairy free, use a strawberry sorbet instead! Nutrition FactsCalories: 333kcal | Carbohydrates: 65g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 112mg | Potassium: 762mg | Fiber: 4g | Sugar: 53g | Vitamin A: 304IU | Vitamin C: 77mg | Calcium: 202mg | 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.
Hobo Foil Packets by Chelsea Lords A twist on classic Hobo Foil Packets using sausage instead of ground beef. We’ve got the classic carrots, onions, and thinly sliced potatoes. A truly comforting, filling, and hearty meal that’s great for a no-mess meal or campfire dinner! What is a hobo pack? Hobo foil packets have always been second nature to me; we had them all the time growing up! With a dad and two brothers that were very into Boy Scouts and camping, we enjoyed hobo packs often. Essentially a hobo pack is a bundle of cut-up ingredients wrapped up in foil and cooked over the coals of a campfire. We love them so much, we even eat them when we aren’t camping! Most hobo packs combine ground beef, potatoes, carrots, and a whole lot of ketchup. My twist on those typical packets is to replace the ground beef with sausage since more times than not the ground beef ends up nearly inedible (which explains needing at least half the container of ketchup to get it down!). In a foil pack, the ground beef is pretty much stewed, making it hard, chewy, and near flavorless. We’ve found that replacing the beef with sausage still gets you all the flavors of traditional foil packs with loads more flavor and a great texture. Plus, the sausage also goes with lots of ketchup — a must-have topping 🙂 QUICK TIP What’s with the name Hobo Packets? Here’s how they got that name. Hobo Foil Packet ingredients Hobo Foil Packs aren’t complicated, but you’ll want to make sure you have the ingredients uniformly prepared (to recipe specifications) so that everything can be cooked in time. Here’s a quick run-down on the main ingredients: Sausage: We use smoked sausage in these packets. They’re already cooked, so there’s no question about whether the meat will be cooked through in time, and won’t get the rest of the ingredients overly greasy. It’s a bit trickier with regular sausage; just like using ground beef, it ends up having an odd texture. Yukon gold potatoes: I love using Yukon gold (sometimes just called gold or yellow potatoes) in these hobo packs — they’ve got a delicious buttery flavor. You can peel the potatoes, but the peel is so delicate on Yukon golds, I don’t bother peeling. The important thing with these potatoes is to make sure they’re very thinly sliced: 1/8th inch thick. Use a mandoline slicer for quick prep here! Carrots: Use whole carrots here (not baby carrots)– again, no need to peel (lots of flavor and nutrients are in the peel), just wash them throughly. Thinly slice these and cut large rounds in half. Yellow onion: The onion also needs to be very thinly sliced. Again, a mandoline slicer makes this quick and easy! Seasoning As far as the seasonings go, we’re keeping it simple while adding delicious flavor to these Hobo Foil Packets. Here’s what we use: Italian seasoning Dried basil Dried parsley Paprika Dried thyme Salt and pepper: Always add to personal taste preference, but remember, if the meal feels like it’s lacking or dull, it may be as simple a fix as adding a bit more salt and pepper! Toppings If you’re familiar with Hobo Foil Packets, you know they basically require loads and loads of ketchup. 🙂 Ketchup is our favorite topping and it goes exceptionally well with all the ingredients. I highly recommend Heniz® (not sponsored) for the best flavor. If you aren’t a fan of ketchup, you could try one of these alternatives: Freshly grated extra-sharp Cheddar cheese (I recommend avoiding pre-shredded cheese– it has a tendency to resist melting in these foil packs and makes the potatoes greasy.) Fresh herbs such as thyme or Italian parsley BBQ sauce is another great sauce to drizzle on; I recommend a plain variety of BBQ sauce. How to fold a hobo pack Rip out 4 strips of heavy-duty foil, each one about 2 feet long. Separate the seasoned potato, carrot, onion, and sausage mix equally into the center of each square of foil. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends. The foil packs are ready to cook! Hobo Packet Tips Seal the foil packets tightly. Since these packets need to be flipped, make sure the seal is good and tight on these so liquid doesn’t seep out — they’ll burn and have much less flavor without that liquid. Use heavy-duty foil for the best results on the grill. There is no need to double-wrap these packets in multiple layers of foil (and if you do, they will take longer to cook). Time can vary depending on the actual size of veggies and actual heat of coals/oven/grill, so when checking for doneness, only check one packet at a time. Remember, every time you open a packet to check, it releases steam and will add an extra couple of minutes to the cooking time. Campfire cooking is the hardest time to estimate because of so many varying factors (heat of the coals, how many packets are cooking, the outside temperatures, etc.). I recommend checking one packet at 20 minutes but be prepared that they can take up to 40-45 minutes to finish. (If it’s taking longer than that, the coals are not hot enough.) Transfer the cooked meal to a plate or another layer of foil before eating; once cooked, the foil gets pretty charred and flimsy — it won’t hold up well to eating. Foil: It doesn’t matter if the shiny or dull side is touching the food; it makes no difference. (Source) Can you make these packets ahead of time? Yes! Prepare Hobo Foil Packets according to the directions and seal up the packets. Throw them in the cooler and they’ll be ready to go when it’s time to put them on a grill or coals over a campfire. I don’t recommend making these more than a day in advance. I also don’t recommend freezing pre-assembled foil packs. More campfire meals: Pesto and Sausage with sun-dried tomatoes Philly Cheesesteak Dinners with ground beef Sausage and Veggies Jambalaya even the rice cooks in the foil pack! Italian Sausage and Veggies with an Italian-inspired seasoning blend Garlic Herb Sausage, Shrimp, and Veggies reader favorite recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Hobo Foil Packets 5 from 34 votes - Review this recipe A twist on classic Hobo Foil Packets uses sausage instead of ground beef, and the standard carrots, onions, and thinly sliced potatoes. A truly comforting, filling, and hearty meal that's great for a no-mess meal or campfire dinner! SAVE TO RECIPE BOX Print Recipe Hobo Foil Packets 5 from 34 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A twist on classic Hobo Foil Packets uses sausage instead of ground beef, and the standard carrots, onions, and thinly sliced potatoes. A truly comforting, filling, and hearty meal that's great for a no-mess meal or campfire dinner! Course Dinner Cuisine American Keyword Hobo Foil Packets Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 4 foil packets Chelsea Lords Calories 530kcal Author Chelsea Lords Cost $6.92 Ingredients▢ 1 package (14 oz) smoked sausage, (beef, chicken or pork) cut into coins▢ 3 cups thinly sliced Yukon gold potatoes▢ 2 cups (3-4 large) thinly sliced carrots▢ 1 large thinly sliced yellow onion▢ 2 tablespoons olive oil▢ 1 teaspoon EACH: Italian seasoning, dried basil, dried parsley▢ 1/2 teaspoon garlic powder▢ 1 teaspoon paprika▢ 1/4 teaspoon dried thyme▢ 4 tablespoons unsalted butter, separated▢ Serve with: ketchup, fresh herbs (optional)US - Metric USMetric InstructionsPREP: If you are using the oven, preheat it to 400 degrees F. If grilling, prepare the grill by heating to medium-high heat (425-450 degrees F.) Tear off four sheets of heavy-duty foil and lightly spritz with cooking spray. If you aren't going to be cooking this meal in foil packs (See Note 1), line a large sheet pan with parchment paper and set aside.PREP VEGGIES: Cut the sausage into coins. Thinly slice the potatoes (about 1/8th inch thick). Thinly slice the carrots and cut large carrot slices in half. Thinly slice the yellow onion. Add the sausage, potatoes, carrots, and onion to a large bowl.SEASON: Drizzle in 2 tablespoons of oil and all of the seasonings (Italian seasoning, dried basil, dried parsley, garlic powder, paprika, dried thyme, and salt and pepper). Add salt and pepper to personal preference (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss everything together until well combined.DIVIDE: Divide the mixture evenly among the four prepared sheets of foil. Cut the butter into 1 tablespoon pieces and cut each tablespoon piece into 4 smaller pieces. Add four pieces of butter to the foil packs (1 tablespoon per foil pack). Seal the foil packs tightly so no air escapes, but do not double wrap the foil (use only one sheet of foil per pack, or the cooking time will be off). To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.COOK: Grill for 20-30 minutes or until veggies are fork tender (flip the foil packs at the halfway point). To bake foil packs, place foil packs on a sheet pan and bake for 30-35 minutes or until veggies are fork tender. Campfire cooking: add to hot coals and cook for 20-30 minutes. Be aware they can take up to 40-45 minutes depending on the actual temperature of the coals, actual thickness of cut veggies, outside temperatures, how many foil packs are on the coals, etc. There is great variance in cooking these over coals.GARNISH: Carefully open the foil pack, watching for steam to be released. If desired, garnish with fresh herbs (we like fresh thyme) and serve with ketchup drizzled over everything or on the side. Video Recipe NotesNote 1: Cooking methods: The actual heat on stovetops, ovens, grills, and campfires varies greatly. I have tested this recipe using all four methods and am sharing the timing I found to be perfect. Time can also vary depending on the size of veggies, so my best advice would be to check just one packet at a time. Remember, every time you open a packet to check, it releases steam and will take an extra couple of minutes in comparison to the other packets cooking. Stovetop (no foil): Place the entire mixture into a large Dutch oven (or half of the mixture into a large skillet) over medium-high heat. Stir occasionally until the veggies are crisp tender (about 12-15 minutes), adding additional olive oil as needed. Lower the heat if anything is burning or browning too much. Oven (no foil): Line an extra-large sheet pan (15 x 21 inches) with parchment paper. Pour the entire mixture onto it and bake at 425 degrees F for about 30-35 minutes, turning the ingredients at the halfway mark. Oven (foil packs): Divide the mixture evenly onto four sheets of heavy-duty foil and wrap them so the foil is completely sealed. Place the foil-wrapped packets on a sheet pan and bake for 30-40 minutes. The time really depends on your preference — at 30-35 minutes everything should be crisp tender and cooked through. For very soft veggies, leave them in 38-40 minutes. Grill (foil packs): Divide the mixture evenly onto four sheets of heavy-duty foil and wrap them so the foil is completely sealed. Place on a pre-heated grill (medium-high heat; ~450 degrees) and grill for 20-25 minutes. Flip once halfway through the grilling process. Campfire (in foil packs): Divide the mixture evenly onto four sheets of heavy-duty foil and wrap them so the foil is completely sealed. Cook foil packs in the hot coals of a campfire until the potatoes are tender, around 20-40 minutes, flipping every 5 minutes, depending on the heat of the coals. We found these cooked in about 20 minutes with hot coals. Make ahead: Prepare foil packs according to the directions and seal up the packets. Throw them in the cooler and they'll be ready to go when it's time to put them on a grill or coals over a campfire. I don't recommend making these more than a day in advance. I also don't recommend freezing pre-assembled foil packs. Nutrition FactsServing: 4servings | Calories: 530kcal | Carbohydrates: 27.6g | Protein: 12.4g | Fat: 42.3g | Cholesterol: 91.8mg | Sodium: 659.4mg | Fiber: 5.3g | Sugar: 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.
Chicken Spinach Salad by Chelsea Lords This Chicken Spinach Salad features seasoned chicken breast, sweet strawberries, juicy oranges, tart blueberries, sliced toasted almonds, and a sprinkle of feta cheese. The salad is dressed in a simple four-ingredient balsamic vinaigrette. Chicken Spinach Salad My family loves this salad recipe — it’s fresh, light, nutritious, and so tasty! It’s also a personal favorite since it’s quick and easy to whip together. The homemade dressing comes together in just a few minutes — we add some ingredients to a jar and then shake to combine. All the salad elements come together quickly; just wash and slice the berries and peel the oranges. Chicken Spinach Salad variations Add some additional berries like blackberries or raspberries (or swap out strawberries or blueberries for a different berry). Replace the chicken with grilled and thinly sliced steak. We love feta cheese best, and another great option with this salad is goat cheese. The salad is also great without any cheese! Add a chopped avocado for a creamy element. While I think the balsamic dressing recipe is so good and highly recommend trying it (I promise it’s so easy to make!) you can also use store-bought dressing. Here is an article to guide you through choosing the best balsamic dressings to purchase. QUICK TIPIf you can’t find fresh clementines, canned mandarin oranges (thoroughly drained) also work. Recipe tips Dressing can easily be adjusted to personal preference, so taste the dressing and adapt as needed. You may want to add a bit more honey if you like things sweeter or a little more Dijon mustard for more tang. Add dressing to personal preference. You may not want to use all the dressing on the salad, so you can store any leftovers in the fridge for up to a week and use it on other salads. Toast the almonds if desired, by placing the almonds in a single layer in a heavy skillet (you don’t need to add anything else) and stir them around on medium-low heat. It only takes about 2-3 minutes (sometimes less depending on how much heat they are getting) until they are toasted and smell quite fragrant. Make sure you are stirring them around and watching constantly so they don’t have a chance to burn! Alternatively, you could also candy the almonds; instructions for doing that can be found in this Strawberry Poppy Seed Salad. Preparing the chicken I typically cook chicken breasts in a grill pan for this Chicken Spinach Salad, but there are a few different options for preparing the chicken. Pick what’s easiest for you. Quickest option – rotisserie chicken: Get a fresh and hot rotisserie chicken at the store and chop it up for this salad. Or for even quicker prep time, see if your grocery store deli has rotisserie chicken meat that has already been pulled from the bones and shredded. Leftover chicken: If you’re already making chicken during the week, make some extra and save it for this salad! I’d recommend making a double batch of this Grilled Chicken Marinade; it’s our favorite. Fresh grilled chicken: If you’re fixing chicken fresh for this salad, I recommend drizzling olive oil and adding a generous amount of salt, pepper, and lemon pepper seasoning. Grill until cooked through, about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F). Fresh sautéed chicken: Halve thick chicken breasts and drizzle olive oil on both sides. Sprinkle with a generous amount of salt, pepper, and lemon pepper seasoning. Cook in a hot skillet (or grill pan) for about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F). Chicken Spinach Salad storage Due to all the juicy ingredients, Chicken Spinach Salad doesn’t sit or store well after it’s made. Once assembled, the salad needs to be eaten soon after; otherwise, the balsamic dressing wilts the greens, and the almonds soften. More Salad Recipes Blackberry Salad with a homemade creamy poppy seed dressing Mandarin Orange Salad with a citrus vinaigrette Greek Pasta Salad with a Greek-inspired vinaigrette Italian Chopped Salad California Pizza Kitchen copycat recipe Corn Salad with a lime vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Spinach Salad 5 from 12 votes - Review this recipe This Chicken Spinach Salad is topped with seasoned chicken breast, sweet strawberries, juicy oranges, tart blueberries, sliced toasted almonds, and a sprinkle of feta cheese. The salad is dressed in a simple four-ingredient balsamic vinaigrette. SAVE TO RECIPE BOX Print Recipe Chicken Spinach Salad 5 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chicken Spinach Salad is topped with seasoned chicken breast, sweet strawberries, juicy oranges, tart blueberries, sliced toasted almonds, and a sprinkle of feta cheese. The salad is dressed in a simple four-ingredient balsamic vinaigrette. Course Dinner, Salad Cuisine American Keyword Chicken Spinach Salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 2 servings Chelsea Lords Calories 606kcal Author Chelsea Lords Cost $5.81 Ingredients▢ 1 large (8.5 oz.) boneless skinless chicken breast (plus olive oil, salt, pepper, and seasoning blend such as Mrs. Dash chicken grilling blends seasoning) (See Note 1)▢ 4 cups baby spinach▢ 1/2 cup fresh blueberries▢ 1/2 cup fresh strawberries▢ 1/2 cup clementine or mandarin oranges (~1 clementine)▢ 2-3 tablespoons feta cheese▢ 2-3 tablespoons sliced almonds (See Note 2)▢ Salt and pepperDressing▢ 1/4 cup olive oil▢ 1 tablespoon balsamic vinegar▢ 1/2 teaspoon Dijon mustard▢ 1 and 1/2 teaspoons honeyUS - Metric USMetric InstructionsPREP: Prepare the fruit by washing and drying. (If any ingredients are still wet, the dressing won't adhere very well.) Remove strawberry stems and thinly slice. Peel clementine oranges. If desired, remove large stems on the spinach (I also tear the spinach leaves if they are large).CHICKEN: (See Note 1) Remove fat from chicken and slice the breast in half width-wise. Dab chicken with paper towels to dry. Drizzle olive oil over both sides of the chicken pieces and then generously sprinkle both sides of the chicken with salt, pepper, and chicken grilling blends. Drizzle 2-3 teaspoons olive oil over a large pan or grill pan. CHICKEN CONT.: Preheat the skillet over medium-high heat. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, about 4-5 minutes per side, flipping once at the halfway mark. If the chicken is browning too quickly, slightly reduce the heat. Once the chicken is cooked through (juices run clear or it registers 165 degrees F), remove from heat and cover with foil. Let slightly cool for 5-10 minutes and then thinly slice or chop. DRESSING: Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) in a jar with a tight-fitting lid. Add some salt to taste (I use 1/4 teaspoon salt and 1/8 teaspoon pepper). Close and shake until well combined. SALAD ASSEMBLY: Add spinach to a large bowl. Toss with a few tablespoons of the dressing. Then add in the strawberries, blueberries, and oranges. Add in the slightly cooled chopped chicken. Add almonds and feta cheese. Drizzle remaining dressing on top and toss to combine. Enjoy immediately.STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed same day. Store any leftover salad and dressing separately. Almonds and cheese should also be stored separately. Video Recipe NotesNote 1: Chicken: I fix chicken breasts in a grill pan for this Chicken Spinach Salad, but there are a few different options for preparing the chicken, so pick what’s easiest for you: Quickest option – rotisserie chicken: Get a fresh and hot rotisserie chicken from the grocery store and chop it up for this salad. Or for an even quicker prep time, see if your grocery store offers rotisserie chicken meat that has already been pulled from the bones and shredded. Leftover chicken: If you’re already making chicken during the week, make some extra and save it for this salad! I’d recommend making a double batch of this Grilled Chicken Marinade; it’s our favorite. Fresh grilled chicken: If fixing chicken fresh for this salad, I recommend drizzling olive oil and adding a generous amount of salt, pepper, and lemon pepper seasoning. Grill until cooked through, about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F). Fresh sautéed chicken: Halve thick chicken breasts and drizzle olive oil on both sides. Sprinkle with a generous amount of salt, pepper, and lemon pepper seasoning. Cook in a hot skillet (or grill pan) for about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F). Note 2: Toast the almonds, if desired, by placing the almonds in a single layer in a dry, heavy skillet (you don’t need to add oil) and stir them around on medium-low heat. It only takes about 2-3 minutes (sometimes less depending on how much heat they are getting) until they are toasted and smell quite fragrant. Just make sure you are stirring them around and watching constantly so they don’t have a chance to burn! Nutrition FactsServing: 2servings | Calories: 606kcal | Carbohydrates: 47g | Protein: 21g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 587mg | Potassium: 3016mg | Fiber: 16g | Sugar: 22g | Vitamin A: 44482IU | Vitamin C: 202mg | Calcium: 626mg | Iron: 14mg 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.
Corn Salad by Chelsea Lords This simple and tasty Corn Salad is loaded with veggies, herbs, feta cheese, and tossed with an easy vinaigrette. Corn Salad is one of our favorite spring and summer side dishes; it pairs well with just about anything hot off the grill! Serve Corn Salad alongside grilled chicken using our favorite Grilled Chicken Marinade or as a side with some homemade Burgers. Corn Salad We can’t seem to get enough of this salad! It’s so fresh and flavorful with a myriad of textures. It’s the perfect side dish to just about anything you pull off the grill and will be a hit at any potluck or summer BBQ. QUICK TIP Make it a meal: Grill up some chicken or steak to serve alongside. With all those veggies, this makes a great, substantial meal! Ingredients In Corn Salad Fresh corn: Sweet and crunchy, serves as the salad’s foundation. Cherry tomatoes, green onions, cucumber: Offer a mix of sweet and sharp tastes with a refreshing bite. Cilantro, basil, parsley: These herbs add distinctive fresh flavors—citrusy cilantro, sweet basil, and mild parsley. Jalapeño: Brings adjustable heat with a crisp flavor. Avocado: Adds creaminess and balances the salad’s flavors with its healthy fats. Feta cheese: Provides a salty, tangy touch and a crumbly texture. QUICK TIPGet a ripe avocado. A perfectly ripe avocado gives this Corn Salad the perfect creaminess; here’s how to tell if an avocado is ripe! How To Make Corn Salad Grill the corn. Prepare the dressing. Combine everything into a large jar and shake to combine. Store in the fridge while preparing the rest of the salad. Combine salad ingredients. In a large bowl, add all the salad ingredients: the cooled corn cut off the cob, diced tomatoes, chopped cucumber, diced avocado, and all the herbs: green onion, basil, cilantro, and parsley. Toss with the dressing and enjoy! VARIATIONS Switch It Up Adjust the spiciness: Use more or less jalapeño to taste, or skip it for no heat. For extra spice, add red pepper flakes. Include bacon: Fry 4-6 bacon strips, chop, and sprinkle over the salad with feta. Add red onion: For extra onion flavor, mix in a diced quarter of a red onion. Soak in salted cold water to mellow the sharpness before adding. Make it dairy-free: Simply omit the feta cheese. More Delicious Sides Crispy Chicken Salad with honey BBQ dressing Baked Potato shortcut to baked potatoes in half the time Bacon & Spinach Salad with an apple cider vinaigrette Roasted Broccoli reader favorite recipe! Creamy Corn Salad jalapeño popper inspired FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Corn Salad 5 from 8 votes - Review this recipe This simple and tasty Corn Salad is loaded with veggies, herbs, feta cheese,and tossed with an easy vinaigrette. This corn salad is one of our favorite spring and summer side dishes; it pairs well with just about anything hot off the grill! SAVE TO RECIPE BOX Print Recipe Corn Salad 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple and tasty Corn Salad is loaded with veggies, herbs, feta cheese,and tossed with an easy vinaigrette. This corn salad is one of our favorite spring and summer side dishes; it pairs well with just about anything hot off the grill! Course Salad, Side Dish, Vegetarian Cuisine American, Vegetarian Keyword corn salad Prep Time 20 minutes minutes Cook Time 12 minutes minutes Total Time 32 minutes minutes Servings 6 -8 as a side Chelsea Lords Calories 193kcal Author Chelsea Lords Cost $5.56 Ingredients▢ 4 ears fresh corn (about 3 cups)▢ 1/2 cup cherry tomatoes, diced▢ 3/4 cup thinly sliced green onions▢ 1 cup English cucumber, cut into half moons▢ 1/4 cup chopped cilantro▢ 2 tablespoons chopped basil▢ 2 tablespoons chopped flat-leaf Italian parsley▢ 1 tablespoon diced jalapeño (leave out if sensitive to heat)▢ 1 large avocado, diced▢ 1/3 cup feta cheeseDressing▢ 1 large lime (1 tablespoon juice, 1 teaspoon zest)▢ 1/4 cup olive oil▢ 1 tablespoon red wine vinegar▢ 1/4 teaspoon EACH: EACH: chili powder, ground cumin, paprika▢ 1 teaspoon honey▢ 1/2 teaspoon EACH: fine sea salt and freshly cracked pepperUS - Metric USMetric InstructionsOPTIONAL GRILL: Preheat grill to medium heat (400 degrees F). Shuck corn and discard silk. Drizzle corn with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Prepare the fully preheated grill by cleaning. Add the corn to the heated grill over direct heat. Grill corn for about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels off the cob and use in the salad.) Let grilled corn cool completely and then cut the cooled corn off the cob and add to a large bowl.DRESSING: In a glass jar, combine the 1 tablespoon lime juice, 1 teaspoon lime zest, 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1 teaspoon honey, and salt and pepper to taste (I add 1/2 teaspoon of each, but use less, depending on how salted the corn is). Put the lid on the jar and shake vigorously to combine. Place in the fridge while preparing everything else. Shake again before dressing the salad.SALAD: Add the 1/2 cup diced cherry tomatoes to the bowl, the 3/4 cup thinly sliced green onions, the 1 cup English cucumbers (cut into half moons), 1/4 cup chopped cilantro (See Note 1), 2 tablespoons chopped basil, 2 tablespoons chopped parsley, 1 tablespoon diced jalapeño, and the diced avocado. (I like to squeeze the remaining lime juice from the dressing onto the avocado to keep it from browning too quickly.) Gently toss to combine. Shake dressing again and drizzle over salad. Toss again and top with cheese. Enjoy soon after dressing. Salad doesn't store or sit well. Recipe NotesNote 1: Herbs: When measuring herbs, pack them into the measuring cup and then finely chop; don't measure after chopping. Nutrition FactsCalories: 193kcal | Carbohydrates: 17.7g | Protein: 3.9g | Fat: 13.8g | Cholesterol: 5.6mg | Sodium: 71.8mg | Fiber: 3.6g | Sugar: 6.1g 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.
