Mandarin Orange Salad by Chelsea Lords This Mandarin Orange Salad bursts with juicy oranges, crisp apples, sweetened dried cranberries, tangy feta cheese, and easy stovetop candied almonds. Add a simple citrus vinaigrette to finish this delicious salad on a sweet and tangy note. This salad is a holiday classic that pairs perfectly with other side dishes such as Mashed Potatoes, Roasted Vegetables, Brussels Sprouts, and/or a Sweet Potato Casserole! Mandarin Orange Salad This salad is a complete hit whenever I serve it. It’s one of my go-to recipes for entertaining, especially during the holiday season when oranges and apples are in season. We love ripe clementines, but we also make it with canned mandarin oranges; in fact, that’s probably my kid’s favorite way to enjoy it! They inhale mandarin oranges! The citrus vinaigrette is such a refreshing dressing with both fresh orange juice and fresh lemon juice. The zest of the orange and lemon further intensifies the ctirus-y flavors. It’s also a great all-purpose dressing that goes well on pretty much any fruit-filled salad. We’ll usually make a double batch to enjoy throughout the week. QUICK TIP This recipe produces extra candied almonds, ideal for the salad when made in this quantity. Store the leftovers in an airtight container, either in the freezer for up to 2 months or in the pantry for 2-3 weeks. Use them as a snack or as toppings for a yogurt bowl, açaà bowls, or other salads. Ingredients In Mandarin Orange Salad Salad Candied Almonds (Sliced Almonds & Sugar): The almonds are coated with melted sugar, adding a sweet crunch to the salad. Lettuce or Spinach: Forms the base of the salad, offering a fresh and crisp texture. Oranges or Clementines: These add a juicy, sweet tanginess. Apples: They bring sweetness and crunch. Lemon juice can be used on them to keep them from turning brown. Dried Cranberries: Offer a chewy texture and a tangy sweet flavor. Feta Cheese: Adds a creamy and salty taste to your mandarin orange salad. Dressing Olive Oil: Makes the dressing smooth. You’ll want to make sure the olive oil emulsifies with the other ingredients; this can be done easily by shaking everything briskly in a sealed covered jar. Orange & Lemon: Their zest and juice give a fresh citrus taste. Honey: Sweetens the dressing. Dijon Mustard: Adds a mild tang. Poppy Seeds: Add a bit of crunch and nuttiness. How To Make Mandarin Orange Salad Candied Almonds: Cook sliced almonds and sugar in a skillet until the sugar melts and coats the almonds. Spread them out to cool and harden. Salad Base: In a large bowl, add lettuce or spinach, orange segments (peeled or canned), thinly sliced apples (optionally tossed with lemon juice), dried cranberries, and crumbled feta cheese. Dressing: Blend orange and lemon zest and juice, honey, Dijon mustard, and salt. Transfer to a jar, add olive oil and poppy seeds, and shake well.Serve: Just before eating, dress the salad to your taste and add candied almonds. Enjoy your mandarin orange salad immediately. VARIATIONS Variations Add a diced or thinly sliced avocado for extra creaminess, in addition to the cheese. Substitute dried tart cherries for the dried cranberries. Use goat cheese instead of feta cheese in this mandarin orange salad. Replace the candied almonds with candied pecans. Include additional fruit, such as blueberries or blackberries, which would be delicious in this salad. For a vegan option, use plant-based cheese instead of feta in this mandarin orange salad. Pair This Salad With Crock Pot Roast Shepherd’s Pie Sloppy Joes Short Ribs Chicken Stroganoff FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mandarin Orange Salad 4.98 from 38 votes - Review this recipe This Mandarin Orange Salad has juicy oranges, crisp apples, sweetened dried cranberries, tangy feta cheese, and easy stovetop candied almonds. A simple citrus vinaigrette that is sweet, tangy, and completely refreshing tops everything off. SAVE TO RECIPE BOX Print Recipe Mandarin Orange Salad 4.98 from 38 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Mandarin Orange Salad has juicy oranges, crisp apples, sweetened dried cranberries, tangy feta cheese, and easy stovetop candied almonds. A simple citrus vinaigrette that is sweet, tangy, and completely refreshing tops everything off. Course Salad Cuisine American Keyword Mandarin Orange Salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 4 - 6 as a side Chelsea Lords Calories 1179kcal Author Chelsea Lords Cost $5.68 IngredientsSalad▢ 1 cup sliced almonds▢ 1/4 cup + 2 tablespoons white granulated sugar▢ 8 cups (5 oz) mixed green lettuce or fresh spinach▢ 1 can (15 ounces) mandarin oranges (or 3 clementines, peeled and segmented)▢ 2 large apples, thinly sliced (we like Fuji best in this salad)▢ 1 teaspoon lemon juice, optional▢ 3/4 cup dried sweetened cranberries▢ 3/4 cup crumbled fetaDressing (Note 1)▢ 1/2 cup olive oil▢ 1 large orange (2 teaspoons zest and 4 tablespoons juice)▢ 1 large lemon (1/2 teaspoon zest and 2 tablespoons juice)▢ 2 and 1/2 tablespoons honey▢ 2 teaspoons Dijon mustard▢ 1/2 teaspoon fine sea salt▢ 2 teaspoons poppy seedsUS - Metric USMetric InstructionsCANDIED ALMONDS: Place the sliced almonds and white sugar in a large skillet and heat to medium, stirring nearly constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes about 3-4 minutes -- watch carefully and stir constantly to avoid burning the nuts. As soon as the sugar turns to liquid, remove the pan from the heat and continue stirring until the nuts are completely coated in the sugar. Spread the candied almonds onto a sheet of parchment paper and let harden. Break apart.SALAD: Add the lettuce to a large bowl or salad platter. Peel and segment oranges (or drain a can of mandarin oranges) and add to the salad. Thinly slice the apples and, if desired, toss with lemon juice to prevent browning. Add to the salad along with the dried cranberries and feta cheese.DRESSING: Combine all of the ingredients together in a blender except for the oil and poppy seeds. Blend until all ingredients are well incorporated and zest has broken down. Transfer dressing to a jar with a lid and add in the olive oil and poppy seeds. Place the cover on the jar and shake until well combined.ENJOY: Right before serving, add the dressing to the salad (add to taste -- you may not need it all) and candied almonds (add as many as you'd like; we typically add about 1/3 cup (See Note 2). Toss 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. Almonds and cheese should also be stored separately. Apples will brown if cut in advance. Video Recipe NotesNote 1: Dressing: This dressing makes more than you'll likely use for the salad. If you want to make a half recipe (I do this often so nothing goes bad) here it is: 1/4 cup olive oil, 1 large orange (1 teaspoon zest and 2 tablespoons juice), 1 large lemon (1/4 teaspoon zest and 1 tablespoons juice), 1 and 1/4 tablespoons honey, 1 teaspoon Dijon mustard, heaping 1/8 teaspoon fine sea salt, 1 teaspoon poppy seeds Note 2:  Candied almonds: There will be more almonds than you'll need/want for the salad, but sugaring the almonds works best with this volume. Store leftover almonds in an airtight container in the freezer for up to 2 months or in the pantry for 2-3 weeks. Use leftover almonds as a snack, yogurt bowl topping, acai bowl topping, or salad topping. Nutrition FactsServing: 6as a side | Calories: 1179kcal | Carbohydrates: 122g | Protein: 34g | Fat: 72g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 43g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 1204mg | Potassium: 3365mg | Fiber: 25g | Sugar: 84g | Vitamin A: 44720IU | Vitamin C: 177mg | Calcium: 906mg | Iron: 16mg 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.
Pizookie Recipe by Chelsea Lords A Pizookie featuring the absolute-best cookie dough, loaded with Reese’s candies, chocolate chips, and M&M’s, baked in a deep-dish skillet! Obsessed with cookies? Try these next: Snickerdoodles, Chewy Chocolate Chip Cookies, or Rocky Road Cookies. Pizookie Recipe Inspiration When my husband and I were going to college we found a little dessert cafe that quickly became our favorite place. They served all kinds of from-scratch desserts, but we never did end up trying all that many while we lived near the cafe. However, it wasn’t from lack of going there often enough; it was from our fear of branching out because we both knew their “pizookies” would never disappoint. Massive deep-dish cookie skillets with a generous serving of ice cream on top is what the name “pizookies” entailed. The first time we went, we each got one and quickly learned they could easily be shared with three or four other people. We ended up graduating from college and moving a few hundred miles away from that little dessert cafe, but I knew one day I’d make my own version of that deep-dish cookie. And honestly, we couldn’t be more thrilled with the result. These Pizookies are a total favorite in our home; they’re sweet and indulgent and completely loaded with our favorites: chocolate, M&M’s, and Reese’s. What Is A Pizookie? “Pizookie” combines the words pizza and cookie, and it’s like a giant cookie shaped like a pizza. The name “Pizookie” is officially owned by BJ’s Pizookie Restaurants and Brewhouses, but you can find similar desserts at other places too. This recipe isn’t about copying one specific restaurant’s treat; it’s about making your own big, deep-dish cookie. You usually cook pizookies in a cast-iron skillet, but you can also use a 9-inch round cake pan if you don’t have a skillet. Ingredients In This Pizookie Butter: Use butter that’s soft but not melted for the best texture. I like using unsalted so I can control the salt. Sugars (White and Brown): Sweeten the cookie. Cream the butter and sugars until fluffy to help the pizookie rise. Egg: Helps bind the ingredients. Use an egg at room temperature for better mixing. Vanilla Extract: High-quality vanilla makes a big difference in taste. Flour: Spoon and level the flour when measuring to avoid a heavy, dense cookie. Baking Soda and Baking Powder: Make the cookie rise and become light. Check that they’re fresh for the best rise. Salt: A little salt can balance the sweetness. Chocolates and Candies: Distribute candy pieces evenly so every bite is delicious. You can experiment with your favorite add-ins. Optional (Ice Cream, Hot Fudge): Add these to the warm cookie for a melt-in-your-mouth experience. QUICK TIP When measuring flour for this deep-dish skillet cookie, make sure to spoon and level the flour. If you press a measuring cup into a container and push the flour into the cup, you’ll end up with way too much flour. Here’s how to spoon and level flour. How To Make A Pizookie Prepare the Dough: Start by making cookie dough. Remember, not all cookie doughs work well in a skillet, so use a recipe suited for deep baking. Divide the Dough: Once your dough is ready, split it into two equal parts. Layer the Dough and Candy: Press the first half of the dough into a greased skillet. Then, add halved Reese’s cups on top for a chocolatey-peanut-buttery middle. Add More Candy: Mix M&M’s and chocolate chips into the second half of the dough, then layer it over the Reese’s in the skillet. This second layer should cover all the candies underneath smoothly. Bake: Cook your Pizookie in a preheated oven at 350°F (175°C) for 20-25 minutes. The edges should be golden, and the center slightly gooey. Don’t overbake to keep that desirable gooey center. Serve Warm: Once out of the oven, top your Pizookie with ice cream while it’s still warm. Serve immediately for that perfect melt of ice cream on the warm cookie. Recipe Tips Use room temperature butter: If the butter is too soft or melted, the cookie dough will end up being too warm and not baking properly. The dough burns on the edges before the center is done.) Watch bake time closely: Pizookies should be somewhat gooey and fairly soft-baked in the center. As soon as the edges turn a light golden brown, the Pizookie is ready! Enjoy these treats fresh out of the oven: Nothing beats serving them hot with some ice cream on top. If you do have leftovers, they will store okay (without the ice cream and hot fudge), but nothing compares to the cookie right out of the oven! To store leftover Pizookie, keep it at room temperature, tightly covered with plastic wrap. Avoid storing any portions that had ice cream on them, as the melted ice cream can make the cookie soggy. Recipe Variations If you aren’t a fan of Reese’s, you can use virtually any chocolate candy for the middle of this Pizookie (or leave it without a center filling altogether). Some other candies we’ve tried and loved include Rolos®, coarsely chopped Kit-Kats®, Hershey’s® chocolate bars. S’mores Version: Give our Smores Pizookie a try for a fun summer twist! Swap out the milk chocolate for semi-sweet, dark, or white chocolate (or use a combination of a few different chocolate chips). Add a drizzle of hot fudge or melted peanut butter on top of the fresh-from-the-oven Pizookie. Did you know you can make a perfect pizookie is the air fryer? Give this Air Fryer Pizookie a try! More delicious desserts Cinnamon Roll Skillet Cake reader favorite recipe! Skillet S’mores Cookie with chocolate, marshmallows, and graham crackers No Bake Peanut Butter Cheesecake with a chocolate ganache topping Chewy Chocolate Chip Cookies our favorite cookie recipe Churros with two dipping sauces FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pizookie 5 from 14 votes - Review this recipe A Pizookie featuring the absolute-best cookie dough, loaded with Reese’s candies, chocolate chips, and M&M’s, baked in a deep-dish skillet! SAVE TO RECIPE BOX Print Recipe Pizookie 5 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A Pizookie featuring the absolute-best cookie dough, loaded with Reese’s candies, chocolate chips, and M&M’s, baked in a deep-dish skillet! Course Dessert Cuisine American Keyword Pizookie Prep Time 10 minutes minutes Cook Time 25 minutes minutes Total Time 35 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 901kcal Author Chelsea Lords Cost $6.91 Ingredients▢ 1/2 cup unsalted butter, at room temperature▢ 1/2 cup white granulated sugar▢ 1/4 cup + 1 tablespoon light brown sugar, lightly packed▢ 1 large egg, at room temperature▢ 1 teaspoon vanilla extract▢ 1 and 1/2 cups white all-purpose flour▢ 1/2 teaspoon baking soda▢ 1 teaspoon baking powder▢ 1/4 teaspoon fine sea salt▢ 10-12 miniature Reese's cups, unwrapped and cut in half▢ 1/2 cup milk chocolate chips▢ 1/2 cup peanut butter or regular M&M's candies (2 small packages)▢ Optional toppings: ice cream, hot fudge sauceUS - Metric USMetric InstructionsPREP: Preheat oven to 350 degrees F. Lightly grease or spray a 9-inch cast iron skillet or 9- inch cake pan. Set aside.CREAM BUTTER and SUGARS: In a medium-sized bowl, cream room-temperature butter (Note 1), white sugar, and brown sugar for about 2-3 minutes. Add in egg and vanilla. Mix until combined.DRY INGREDIENTS & COMBINE: In a separate bowl, stir together flour (See Note 2), baking soda, baking powder, and salt. Add dry ingredients to the wet and mix until a dough forms. Do not over mix.DIVIDE DOUGH: Divide the dough in half. Press one half into the bottom of the skillet or cake pan and layer halved Reese's cups on top.REMAINING DOUGH: To the remaining cookie dough, add in the milk chocolate chips and peanut butter M&M's. Stir to combine and then press that remaining cookie dough on top of the Reese's cups and smooth the dough into 1 even layer. The Reese's cups should be covered with dough.BAKE: Bake for 20-25 minutes until the edges are light golden brown, keeping the center slightly soft for a perfect Pizookie.SERVE: Serve immediately with ice cream and hot fudge if desired. Recipe NotesNote 1: Butter: Use room temperature butter. If it’s too soft or melted, the edges may burn before the center bakes properly. Note 2: Measuring flour:When measuring flour for this recipe, spoon and level it. Pressing the measuring cup into the flour container can lead to using too much. Nutrition FactsServing: 6servings | Calories: 901kcal | Carbohydrates: 135g | Protein: 13g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 482mg | Potassium: 204mg | Fiber: 3g | Sugar: 64g | Vitamin A: 808IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pesto Pizza by Chelsea Lords It only takes 20 minutes (including baking time) to make delicious individual Pesto Pizzas. We’re using a shortcut (naan bread) in place of regular pizza dough to have dinner on the table in a flash! Pair easy Pesto Pizzas with a simple salad like this Panzanella Salad, Kale Avocado Salad, or this Apple Salad. 20-minute Pesto Pizza Pesto Pizzas are one of my favorite, easy go-to recipes. They’re so fast to make, relatively healthy, delicious, and the whole family loves them. Making pizza crust from scratch is not too difficult or super time consuming, but it does require raising time and a longer bake time. So, these “cheater” pizzas are a lifesaver when it’s dinnertime, the family is ready to eat, and no other dinner prep has been started. While nothing will beat a homemade pizza crust, these are pretty darn good, especially when you consider the effort required. And if you’ve tried this popular Margherita Pizza recipe, you know I’m not exaggerating how fast they are to make! How to make naan bread Pesto Pizzas Start with store-bought naan bread. For these pizzas, I always use Stonefire® naan (not sponsored). You can choose from original, whole-grain naan, or roasted garlic. Any work for this pizza, but we prefer the original. In our local grocery store, the naan bread is typically in the bakery section with bread and rolls. Quickly toast the naan bread in the oven with a little olive oil while the mozzarella cheese, Monterrey Jack cheese, corn, and tomatoes are prepped. Thinly slice the cheeses, cut the corn off the cob, and halve the cherry tomatoes. On top of the toasted naan bread we add marinara or pizza sauce. For marinara sauce (our preferred pesto pizza topping!) I recommend Rao’s® Marinara (not sponsored). Spread the sauce over the toasted naan, layer with the two cheeses, corn, and tomatoes, and slide into the oven. While the pizza is baking, chiffonade basil leaves. Right out of the oven, add a little bit of salt and pepper, a quick drizzle of olive oil, and plenty of fresh basil leaves. Last, but not least, generously drizzle pesto over the pizza. QUICK TIPSince there are so few ingredients, make sure to use a good marinara or pizza sauce. For pizza sauce, I love and recommend Muir Glen® (not sponsored). Pesto True to the quick-prep theme of this recipe, we use a store-bought pesto for these pizzas. Of course, homemade will work and is absolutely delicious, but it increases overall prep time. I recommend using freshly made basil pesto, not the preserved or jarred kind. Freshly made pesto is typically near the fresh (not dried) pasta or in the produce section of the store. My absolute favorite on these pesto pizzas is Rana’s® Basil Pesto (not sponsored). Pesto Pizza tips Quality ingredients: The best ingredients make the best pizza. Go for good naan bread, quality pizza sauce or marinara, whole milk mozzarella cheese, fresh tomatoes and basil, and good basil pesto. Drizzle of olive oil: A drizzle of high-quality olive oil adds a delicious richness to these Pesto Pizzas. Eat quickly: Don’t let these pizzas sit around for long after being baked or they will get soggy. Eat them fresh from of the oven! Watch closely: Ovens differ and naan bread differs, so watch the pizzas carefully. As soon as the cheese melts, pull them out. QUICK TIP Not too much cheese: Go lighter than you might think on the mozzarella cheese. Since the crust isn’t super thick, the cheese can easily overtake it. I recommend very thin slices and about 1.5 ounces total of cheese per pizza. Pesto Pizza variations Add some heat by sprinkling some red pepper flakes on top. Make it herb-ilicious by adding some Italian seasoning on top of the pizza sauce/marinara. Use Campari tomatoes in place of the cherry tomatoes. Add a few more veggies. Sprinkle on some chopped bell pepper, sautéed mushrooms, red onion, spinach, or artichokes. How many servings does this recipe make? While I’ve done my best to include measurements in the recipe, this pizza recipe is more of adding however much of whatever you like. Eyeball the amounts to fill up the naan bread. This recipe is also easy to scale up or down, so you can make as many pizzas as you’d like. In our home, the boys share one pizza, my husband can eat one plus a half of another, and I’ll usually eat one full pizza. More super-fast recipes Chicken Salad served on croissants 30-minute Chicken Ramen Easy French Dip Sliders with au jus Ham and Cheese Quiche in a pre-made crust Chicken Tortilla Soup 20-minute prep FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pesto Pizza 5 from 4 votes - Review this recipe Only 20 minutes (including baking time) to make amazing individual Pesto Pizzas. We're using a shortcut (naan bread) in place of regular pizza dough to have dinner on the table in a flash! SAVE TO RECIPE BOX Print Recipe Pesto Pizza 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Only 20 minutes (including baking time) to make amazing individual Pesto Pizzas. We're using a shortcut (naan bread) in place of regular pizza dough to have dinner on the table in a flash! Course Dinner Cuisine Italian, Vegetarian Keyword Pesto Pizza Prep Time 10 minutes minutes Cook Time 8 minutes minutes Total Time 18 minutes minutes Servings 2 pizzas (See Note 1) Chelsea Lords Calories 498kcal Author Chelsea Lords Cost $6.39 Ingredients▢ 1 package (8.8 ounces) naan bread (2 breads in a package)▢ 1 teaspoon extra virgin olive oil, divided▢ 1/2 cup pizza sauce▢ 1.5 ounces whole milk mozzarella cheese, very thinly sliced (~1/3 cup)▢ 1.5 ounces Monterrey Jack cheese, very thinly sliced (~1/3 cup)▢ 1/2 cup ripe cherry tomatoes, halved▢ 1 ear fresh corn on the cob, sliced off the cob▢ For topping: fine sea salt and freshly cracked pepper▢ For topping: fresh basil pesto (homemade or store-bought; Rana's Basil Pesto is my favorite on these!)US - Metric USMetric InstructionsPREP: Preheat the oven to 400 degrees F. While the oven is preheating, line a baking sheet with parchment paper. Set the naan on the cookie sheet (2 per sheet). Lightly drizzle the naan bread with olive oil (about 1/2 teaspoon per naan). Bake in the oven for 2 minutes and then remove.CHEESE/VEGGIES: While the naan is baking, thinly slice the mozzarella and Monterrey Jack cheeses. Halve the cherry tomatoes and cut the corn off the cob. Pull the naan out of the oven after 2 minutes and spread about 1/4 cup of marinara or pizza sauce evenly on each bread, leaving about 1/2 inch of crust around the outside.BAKE AGAIN: Divide sliced mozzarella cheese and Monterrey Jack cheese evenly between the 2 naan breads and arrange over the sauce, leaving some of the sauce exposed. Add the halved tomatoes and corn kernels. Return pizzas to the oven for 6-8 minutes, or until cheese is melted.FINISHING: Remove from the oven and immediately drizzle a tablespoon of olive oil on top, add a sprinkle of salt and pepper, and add fresh basil to taste (full leaves if small or chiffonade larger leaves). Cut the pizza into slices and generously spoon fresh basil pesto over all the pizza. Serve immediately.STORAGE NOTE: This recipe isn't great for leftovers; I recommend eating everything once baked; otherwise the naan bread becomes soggy. Recipe NotesNote 1: This recipe is also easy to scale up or down -- make as many pizzas as you'd like! Nutrition FactsServing: 2pizzas | Calories: 498kcal | Carbohydrates: 65.4g | Protein: 20.6g | Fat: 18.3g | Cholesterol: 113.2mg | Sodium: 882.6mg | Fiber: 5g | Sugar: 12.1g 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.
Easy Mexican Pasta Salad by Chelsea Lords This Mexican Pasta Salad starts with mini bowtie pasta and is loaded with veggies and black beans. A delicious chili-lime vinaigrette tops this salad. Craving a Mexican-inspired pasta salad with a creamy dressing? Try this Mexican Street Corn Pasta Salad — it’s a fan favorite on the site! Mexican Pasta Salad Pasta salads are on repeat in my house throughout the summer! It’s my go-to choice because the entire family loves it, there’s no need to turn on the oven, and it’s quick to prepare. Most pasta salads tend to be on the heavier side with lots of mayo (and trust me, I’m not complaining about those because I love them–hi Easy Macaroni Salad), but this pasta salad is much lighter. This pasta salad has a dressing made of vinegar and olive oil that is fresh and zesty from the lime juice. It has spices that make it tasty and a little bit spicy. With this flavor-packed dressing, you won’t miss the typical mayo filled pasta salads! Ingredients Salad: Pasta: Don’t dump the whole box of pasta in, we’re only using 3 cups! Rinse the pasta as soon as you drain it to prevent sticking. Corn and black beans: If you choose to use fresh corn, grilling adds a delicious smoky flavor. Bell peppers, cherry tomatoes, and red onion: These give everything crunch and color. Cut all the vegetables the same size so they spread out evenly in the salad and every bite tastes similar. Cilantro and avocado: Add avocado right before serving to prevent browning. If you’re not a cilantro fan you can leave it out or swap it for chopped parsley. Dressing: Olive oil and rice vinegar: Form the base of the dressing, balancing richness and acidity. Lime juice, sugar, and seasonings: These ingredients make the dressing tangy, sweet, and spicy. If you don’t like much spice, use less cayenne pepper. If you love spice, use more. QUICK TIP Tomato cutting trick: To quickly cut many cherry tomatoes, place them on an upside-down plate with a raised edge. Put another plate on top, press gently, and slice through the tomatoes with a sharp serrated knife. How To Make Mexican Pasta Salad Cook pasta: Boil the pasta until soft but firm, then cool it under water. Salt the water for flavor. Prepare veggies: Chop peppers, tomatoes, onion, and cilantro. Grill or raw chop the corn. Mix salad: In a big bowl, combine pasta, veggies, corn, and beans. Make dressing: Mix olive oil, vinegar, lime juice, sugar, and spices. Adjust the taste, adding more oil or vinegar as needed. Dress salad: Pour dressing over salad and toss. Serve: Mix in avocado last. Mexican Pasta Salad Tips I suggest using small pasta. If the pasta has lots of ridges or lines, it’s even better! These textures help the sauce stick to the pasta better, so it doesn’t all just fall to the bottom of the bowl. Toss often. This Mexican pasta salad’s dressing can go to the bottom or soak into the pasta if it sits for a while. Keep stirring it and add more dressing little by little to keep the salad tasty. Wash the pasta with cold water. After draining it, rinse with cold water and mix it with a little bit of the dressing. This stops the pasta from sticking and makes it taste good with the dressing flavor. Add enough salt to the pasta water when you cook it; this is your only chance to make the pasta tasty by itself. If you don’t salt the pasta, the whole salad won’t taste as good. Usually, I put 1 teaspoon of salt in 4 cups of water, which means I use about 1 tablespoon of salt for the noodles in this Mexican Pasta Salad. STORAGE Make Ahead And Storage Make Ahead Of Time: You can make this salad ahead of time. If you do, put together all parts of the salad except the avocado and make the dressing. Keep the salad and dressing in different sealed containers in the refrigerator. When it’s time to eat, mix the salad with the dressing and then put in the avocado. Add the avocado right before eating to keep it fresh and green. If you have leftover salad, only put avocado in the part you’re going to eat now. Leftovers: Only combine salad and dressing for what will be enjoyed the same day. Leftovers of this salad don’t store well once dressed. The dressing gets absorbed into the pasta and also softens the veggies. More Pasta Salad Recipes BBQ Pasta Salad with some short-cuts to keep it simple Super popular Greek Pasta Salad Italian Pasta Salad with a creamy Italian dressing Simple and delicious Asian Pasta Salad Broccoli Grape Pasta Salad with a creamy lemon dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Pasta Salad 5 from 11 votes - Review this recipe This Mexican Pasta Salad starts with mini bowtie pasta and is loaded with veggies and black beans. A delicious chili-lime vinaigrette tops this salad. SAVE TO RECIPE BOX Print Recipe Mexican Pasta Salad 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Mexican Pasta Salad starts with mini bowtie pasta and is loaded with veggies and black beans. A delicious chili-lime vinaigrette tops this salad. Course Main Course, Salad, Vegetarian Cuisine Healthy, Mexican, Vegan, Vegetarian Keyword Mexican Pasta Salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 -8 as a side Chelsea Lords Calories 651kcal Author Chelsea Lords Cost $6.72 Ingredients▢ 3 cups mini farfalle/bowtie pasta, measured when dry▢ 1 cup corn (fresh or frozen)▢ 1 cup black beans, drained and rinsed▢ 3/4 cup assorted sweet bell peppers, chopped (or just 1 bell pepper)▢ 1 cup cherry tomatoes, halved▢ 1/4 cup red onion, diced▢ 1/4 cup packed cilantro, finely chopped, (~1/3 a bunch)▢ 1 avocado, pit removed and choppedDressing▢ 3 tablespoons olive oil▢ 3 tablespoons rice vinegar▢ 5 tablespoons squeezed fresh lime juice▢ 1 teaspoon white sugar▢ 1/4 teaspoon garlic powder▢ 1 and 1/2 teaspoon ground chili powder▢ 1 teaspoon cumin▢ 1/4 teaspoon cayenne pepper▢ 1 teaspoon fine sea saltUS - Metric USMetric InstructionsPASTA: Cook 3 cups of pasta as directed on the package, salting the water (I add 1 teaspoon to every 4 cups of water). If using frozen corn, add during the final minute of boiling. Drain, rinse in cold water, and let dry. Optional: toss the pasta in a few tablespoons of the dressing as it finishes cooling.FRESH CORN: If using fresh corn, either grill the corn (our favorite way) or cut the corn off the cob raw and add to salad (still delicious!). If grilling the corn, Note 1.VEGGIE PREP: Meanwhile, drain and rinse one cup of black beans. Chop/prepare all veggies.SALAD: Mix cooled pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro in a large bowl. Add avocado (and only to what you are eating; don't add to any salad you have planned for leftovers). DRESSING: Mix all dressing ingredients in a resealable jar and shake. Gradually add to the salad, tossing to combine, and reserve some for refreshing the salad later if needed.MAKE AHEAD: Store mixed ingredients and dressing separately in airtight containers in the fridge. Combine when ready to serve, adding avocado last. Recipe NotesNote 1: Preheat grill to 400°F. Shuck corn, remove silk, and coat with 1/2 teaspoon oil and lightly sprinkle with sea salt. Grill, covered, turning every 3-5 minutes (check at 3 minutes, flipping 4 times total) for even charring, until crisp-tender. Cool slightly before cutting off the cob. Nutrition FactsServing: 1serving | Calories: 651kcal | Carbohydrates: 71g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Sodium: 2117mg | Potassium: 932mg | Fiber: 13g | Sugar: 12g | Vitamin A: 3042IU | Vitamin C: 62mg | Calcium: 84mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Beef and Potato Tacos by Chelsea Lords We’re channeling the flavors of empanadas into these easy Beef and Potato Tacos! Crispy corn tortillas are loaded with a seasoned beef and potato mixture, lots of cheese, and pickles. Empanadas in taco form: Beef and Potato Tacos In college, a good friend of mine made empanadas a few times for my roommates and me. We were totally obsessed with them and begged him to make them over and over again. While I seriously love empanadas, I’ll admit they don’t get made very often at my home. With making the dough and filling, they can be fairly time consuming to make, and honestly, I don’t love deep frying. So after getting referred to this “famous” recipe from a restaurant in LA, I had to try it out. One bite in and the tacos completely reminded me of empanadas–except, they are so much easier to make. I’m talking 30 minutes easy! And while these tacos will never be called health food, this recipe is a lot better for you than traditional deep-fried empanadas, so I’ll take it. 🙂 Beef and Potato Tacos make a great, budget-friendly, pantry-staple kind of meal; we use potatoes and onion to bulk out the meat and we keep the taco toppings to a minimum. In fact, you only need two toppings: cheese and pickles! I’ve made a few tweaks to the original recipe and am excited to share my version of Beef and Potato Tacos with you today. So, let’s start with making these tacos. How to make Beef and Potato Tacos Boil the potatoes. Depending on the size of the potato, this can take a bit of time, but it’s super easy. Cover the potatoes in cold water, bring to a boil, and cook until fork tender. You could alternatively make roasted potatoes. We’ve tried both boiled and roasted potatoes in these tacos and there weren’t big differences. Cook the beef. Sauté an onion and some garlic first, and then add in the beef. Cook and crumble the meat until fully browned. Then it’s seasoned with an easy blend of four spices (plus some salt and pepper). Fry the tortillas. To get that empanada feel, the tortillas are quickly fried in some canola or vegetable oil until lightly browned. Immediately fold the tortilla in half after frying it for easier assembly. More on frying corn tortillas below. Assemble the tacos. Toss the potato with the beef and load the filling into the tortillas. Add some cheese immediately so it can melt from the heat of the filling and tortillas. And last, but not least, add in some chopped kosher dill pickles. Fold it up and enjoy! How to fry corn tortillas While the filling for these Beef and Potato Tacos is finishing up, it’s time to quickly fry the tortillas. Here’s how to do that: Heat a heavy skillet over medium–high heat. Heat 2-3 tablespoons of canola or vegetable oil in the pan. The oil is hot enough when it is shimmering, or a drop of water sizzles/pops when added in. Add the tortillas (as many as you can fit without overlapping) and fry for 10-30 seconds per side or until lightly browned and cooked. We’re aiming to keep the tortillas soft and pliable — they should not be crispy. Immediately after removing the tortillas, blot on a plate lined with paper towels and fold the tortillas in half (for easier filling). My method is to do this by folding a paper towel in half, adding the hot tortilla to one side of the paper towel, and folding the other side on top. Add the next tortilla on top of that and continue to layer with paper towels. Add more oil to the skillet as needed. Beef and Potato Taco tips Have the toppings ready: Chop up some kosher dill pickles and grate the cheese so they’re ready to use as soon as the filling and tortillas are finished. The goal is for the cheese to melt from the heat of the meat filling and fried tortillas. Add some spice: If you like spicy tacos, drizzle some hot sauce on top and/or add some cayenne pepper to the beef mixture (1/8 to 1/4 teaspoon). Serve Beef and Potato Tacos alongside a simple salad like this fruit salad, Italian salad, or Panzanella salad. QUICK TIP If you crave some creaminess, add an avocado to the tacos or serve an easy aioli dip on the side. To make that dip, whisk together 1/2 cup good mayo (I like Hellmann’s/Best Foods®), 1 tablespoon adobo sauce (the sauce surrounding the canned adobo peppers), and 1 tablespoon lime juice. Season to taste with salt and pepper. More taco recipes Shrimp Tacos with a creamy cilantro sauce Taco Lasagna taco-inspired lasagna Turkey Tacos healthy ground turkey tacos Taco Pasta in one skillet Taco Lettuce Wraps low-carb tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Beef and Potato Tacos 5 from 11 votes - Review this recipe We're channeling the flavors of empanadas into these easy Beef and Potato Tacos! Crispy corn tortillas are loaded with a seasoned beef and potato mixture, lots of cheese, and pickles. SAVE TO RECIPE BOX Print Recipe Beef and Potato Tacos 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe We're channeling the flavors of empanadas into these easy Beef and Potato Tacos! Crispy corn tortillas are loaded with a seasoned beef and potato mixture, lots of cheese, and pickles. Course Dinner Cuisine Mexican Keyword Beef and Potato Tacos Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 208kcal Author Chelsea Lords Cost $5.82 Ingredients▢ 2-3 medium sized Yukon gold potatoes (~1 pound)▢ 1 tablespoon olive oil▢ 1/2 cup diced yellow onion▢ 1 teaspoon minced garlic▢ 1 pound lean ground beef▢ 1 and 1/4 teaspoon EACH: garlic powder, dried oregano, ground cumin▢ 2 tablespoons paprika▢ Salt and pepper▢ Soft corn tortillas (See Note 1)▢ Canola or vegetable oil (for frying tortillas)▢ Toppings: freshly grated sharp Cheddar cheese, kosher dill pickle slices, optional: hot sauceUS - Metric USMetric InstructionsPOTATOES: Thoroughly scrub the potatoes. Add them to a large pot and cover with 1 inch of cold water. Place the pot on the burner at high heat, and once the water comes to a boil, salt the water -- about 1 teaspoon per pound of potatoes. Once water is rapidly boiling, reduce heat to medium high and cook at a rapid simmer until potatoes are easily pierced with a fork, about 15-20 minutes, depending on the size (large potatoes will take longer). Once fork tender, drain the potatoes and set them aside to slightly cool.GROUND BEEF: Meanwhile, measure out the seasonings, dice the yellow onion, and mince the garlic. Heat a large cast-iron skillet to medium-high heat and drizzle in 1 tablespoon oil. Once the oil is shimmering, add in the onion. Sauté for 3-4 minutes and then add in the 1 teaspoon minced garlic. Stir for 30 more seconds and then move the onion and garlic to the edges of the pan. Increase the heat to high and add the ground beef to the center of the pan. Let cook, undisturbed for 30 seconds. Flip to the other side, and cook undisturbed for 30 more seconds. Continue to cook the ground beef, crumbling into small pieces with a wooden spoon, until no longer pink. As you cook and crumble the beef, incorporate the onions and garlic into it. Add in all the spices: garlic powder, oregano, and cumin. Add in the paprika. Season to taste with salt and pepper. Stir until fragrant, 2-3 more minutes, and then remove from heat.FINISHING MEAT MIXTURE: While the beef is browning, dice the boiled potatoes into small 1/2-inch pieces (you should get about 2 cups potatoes). Add to the beef mixture and stir to coat. TORTILLAS: Add a few tablespoons of canola oil to a nonstick pan and heat over medium-high heat. Once the oil is shimmering, add in 1-2 tortillas (or as many as you can fit without overlapping). Fry tortillas until each side is lightly golden brown, about 10-30 seconds per side (tortillas should still be soft and pliable). Drain the tortillas on a paper towel and immediately fold in half (place a paper towel or heavier towel over the tortillas to keep them folded in half). Repeat for all the tortillas, adding more oil to the skillet as needed.SERVE: To serve, spoon the hot beef and potato mixture into the hot tortillas. Immediately add in some grated Cheddar cheese so it can melt. Top each taco with a few slices of dill pickles and serve immediately with hot sauce on the side. Recipe NotesNote 1:Tortillas: The number of corn tortillas used will vary, depending on the size of the tortillas used and how full the tacos are filled. Nutrition FactsServing: 6servings | Calories: 208kcal | Carbohydrates: 20.9g | Protein: 19.1g | Fat: 5.3g | Cholesterol: 45.2mg | Sodium: 64.1mg | Fiber: 2.8g | Sugar: 1.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Easy Oatmeal Jam Bars by Chelsea Lords These buttery Oatmeal Jam Bars are easy to make and a hit wherever they’re served. Sweet, fruity jam goes between two layers of buttery oatmeal cookie dough–yum! Use extra jam in these Costco Raspberry Crumble Cookies or these Raspberry Bars. Oatmeal Jam Bars If you’ve ever tried these practically famous Carmelitas, you know the magic of oatmeal cookie bars. And sandwiching a filling in the center puts them on a whole new level. Instead of loading the center with caramel and chocolate (what you’ll find in Carmelites), we’re adding a thick layer of jam. I’m usually more of a chocolate girl (hello, Chocolate Cake), while my husband is a huge fan of fruity desserts. But these oatmeal jam bars are something we can always agree on when we’re craving a sweet treat; they are absolutely delicious! Ingredients In Oatmeal Jam Bars Unsalted Butter: Gives the bars a moist and tender texture. Cool the melted butter to room temperature before using. If it’s too hot, it can make the bars greasy. Brown Sugar: Sweetens the bars and adds a bit of a molasses flavor, which makes them chewy. Vanilla Extract: Using good-quality vanilla can make a big difference in taste. Flour & Old-Fashioned Oats: They make up the structure and texture of the bars. Be sure to use old-fashioned oats, not quick oats, to get the right texture. Salt & Baking Soda: Salt brings out the flavors, and baking soda helps the bars rise a bit. A little salt can also cut through the sweetness and balance it out. Seedless Blackberry Jam (or any flavor): I recommend grabbing a seedless jam to make that jelly filling extra smooth. That said, if you’re confident that seeds won’t bother you, it won’t affect the outcome of this recipe, so you can use a jam with seeds. How To Make Oatmeal Jam Bars Preheat and Prep: Warm your oven. Use parchment paper for easy bar removal. Combine Wet Ingredients: Cool melted butter to avoid greasy bars, then mix with brown sugar and vanilla until smooth. Mix in Dry Ingredients: Add flour, oats (choose old-fashioned for texture), salt, and baking soda to create a dough. Bake Base: Press more than half of the dough into the pan. Bake briefly for 8 minutes. Add Jam: Spread your jam on top, avoiding the edges to prevent burning. Top and Bake: Sprinkle the rest of the dough over the jam. Bake until golden, about 13-18 minutes. Cool: Let the bars cool completely in the pan for easy cutting and the best texture. Oatmeal Jam Bar Tips Use an 8×8-inch pan. When we tried a 9×9-inch pan, the bars came out too thin. You can try doubling the recipe in a 9×13-inch pan, but I haven’t done this myself, so I’m not sure how well it will turn out. Line the pan with parchment paper. As these bars bake, the jam can seep out along the edges. It not only makes a mess, but it’s also nearly impossible to remove them from the pan! I like to leave a parchment paper overhang to easily remove the entire block of bars to a flat cutting surface before cutting them. Mix the melted butter and brown sugar really well. At first, it might look like the butter and sugar won’t mix together, but keep stirring until they do. It’s important to mix them properly so the bars don’t turn out greasy. A strong metal whisk is the best tool for this job. Put the jam on top of the oatmeal layer, but leave a little bit around the edges without jam. This stops the jam from leaking out and burning on the sides or making the top layer too gooey. Don’t bake them too long. If you do, the bars will change from being soft, chewy, and full of flavor to being hard, crispy, and not as tasty very quickly. When the edges look lightly golden and the top doesn’t look wet anymore, they’re ready! Serving For firm Oatmeal Jam Bars, allow enough time for the bars to cool completely before pulling them out of the pan or cutting them. Right out of the oven, they’re very gooey and crumbly. The jam will also seep out. However, all these things are great if you’d like this dessert to be served more as a crumble or crisp. Serve the bars hot out of the oven in a bowl with vanilla bean ice cream on top. Sounds heavenly, doesn’t it?! STORAGE Oatmeal Jam Bar Storage These bars are best eaten within 1-2 days of being made. The longer they sit, the more the jam will soften the bottom layer, making it gooey. Store bars in an air-tight container at room temperature. I have not personally tried freezing and thawing these bars, but I suspect they would get a bit soft and gooey on the bottom as they thaw. More Easy Dessert Recipes Cinnamon Roll Cheesecakes mini cheesecakes with cream cheese frosting 7 Layer Bars with a graham cracker crust Cookies and Cream Muddy Buddies with Oreo crumbs Cookie Bars with chocolate chips Caramel Oatmeal Cookies with a chocolate drizzle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oatmeal Jam Bars 4.85 from 13 votes - Review this recipe These buttery Oatmeal Jam Bars are easy to make and a hit wherever they're served. The oatmeal cookie base is topped with a fruity jam and finished with another layer of cookie dough. SAVE TO RECIPE BOX Print Recipe Oatmeal Jam Bars 4.85 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These buttery Oatmeal Jam Bars are easy to make and a hit wherever they're served. The oatmeal cookie base is topped with a fruity jam and finished with another layer of cookie dough. Course Dessert, Snack Cuisine American, Vegetarian Keyword Oatmeal Jam Bars Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes Servings 16 bars Chelsea Lords Calories 245kcal Author Chelsea Lords Equipment8x8 inch panParchment paper Ingredients▢ 10 tablespoons unsalted butter, melted & cooled to room temperature▢ 2/3 cup light brown sugar, lightly packed (don't press it in)▢ 1 teaspoon vanilla extract▢ 1 cup white, all-purpose flour▢ 1 cup old-fashioned oats (not quick oats)▢ heaping 1/4 teaspoon fine sea salt▢ 3/4 teaspoon baking soda▢ 3/4 cup seedless blackberry jam (or any flavor you'd like!)US - Metric USMetric InstructionsPREP: Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper (I don't recommend foil), leaving an overhang for easy removal. Melt the butter and let it cool slightly to avoid greasy bars.WET INGREDIENTS: Whisk melted (cooled) butter, brown sugar, and vanilla until fully integrated; it will seem like they won't, keep whisking until completely integrated.DRY INGREDIENTS: Combine flour, oats, salt, and baking soda into a thick dough using a wooden spoon or spatula. Press just over half into the pan in an even layer. Bake for 8 minutes and remove.ADD JAM: Spread jam over the base, avoiding the edges to prevent burning. Gently layer without pressing into the base. Sprinkle remaining oat mixture on top without pressing down.BAKE: Continue baking for 13-18 minutes until the top is lightly golden. Cool at room temperature on a wire rack for at least 2 hours before cutting; they firm up as they cool. (Note 1)STORAGE: Bars best enjoyed within 1 -2 days. Video Recipe NotesNote 1: For a crumble or crisp instead of bars, serve hot from the oven. Scoop into a bowl and top with vanilla bean ice cream. Nutrition information will vary slightly, depending on the jam used. Nutrition FactsCalories: 245kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 96mg | Potassium: 94mg | Fiber: 2g | Sugar: 15g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 23mg | 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.
Peach Overnight Oats by Chelsea Lords Light, creamy, and refreshing Peach Overnight Oats are made with oats, milk, yogurt, and flavor enhancers. The oats are soaked overnight and then topped with warm, caramelized peaches and a quick streusel. Peach Overnight Oats When peaches are in season, I cannot get enough of them! They end up in just about everything I eat, from sweet to savory, although perhaps unsurprisingly, they end up in desserts most often — like this peach pie or this peach cobbler. Those two treats are made an embarrassing number of times when I have juicy, ripe peaches. So in attempt to get my fix of peaches without eating 3/4 of a pie or cobbler, I decided to add them to one of my go-to breakfasts: overnight oats. While I’ve got chocolate-loaded and peanut butter filled overnight oat recipes on this site, this is the first overnight oats recipe with fruit in it. And it is seriously such a home run — creamy oats topped with caramelized, tender, ripe peaches plus streusel to top it all off? It basically does feel like dessert for breakfast! Not that there’s anything wrong with that, of course! While this particular recipe takes a bit more time and effort than most overnight oat recipes, the time spent is well worth it! And if you don’t have the time or energy, these oats can certainly be simplified. The streusel can be left off and the peaches can be stirred into the oats without being caramelized in a skillet — it’s still a delicious breakfast. Let’s talk yogurt The ingredient that makes the biggest difference in overnight oats is the yogurt. We absolutely love Greek Gods® Honey Vanilla Yogurt (not sponsored). Whatever yogurt you do choose to use, I recommend using a yogurt you enjoy plain. If you don’t like eating it straight out of the container, you likely won’t love the flavor it gives the Peach Overnight Oats. I recommend using a full–fat (instead of low-fat) Greek yogurt that has some flavoring (honey or vanilla). This ensures a delicious taste and a great texture — the full-fat varieties of Greek yogurt will thicken these oats much better than low-fat varieties. Other ingredients Milk: Whatever type of milk you enjoy will work great in these peach overnight oats. I enjoy unsweetened vanilla almond milk for flavor and for the nutrition it adds. Oats: The type of oats you use matters — we like old–fashioned oats the best. Steel-cut oats are overly chewy and my least favorite to use in overnight oats. Quick oats work fine, but end up with less texture (they absorb more liquid). Maple syrup: This is my favorite sweetener to add to overnight oats. Depending on how sweet you like your breakfast, you can scale this amount up or down. I’d recommend at least 1 tablespoon and up to 2 tablespoons for a sweeter breakfast. Liquid stevia can be used in place of maple syrup for a natural zero-calorie sweetener. Vanilla: For a subtle boost, vanilla extract adds a nice flavor to the oats. It’s not entirely necessary, so don’t worry if you don’t have any to add. Salt: Salt is one of the most under-rated ingredients in your pantry. Salt helps to intensify flavors and balance all the ingredients in these Peach Overnight Oats. Cinnamon: Sprinkling in a bit of cinnamon adds a great complementary flavor to the peaches and the oats. It truly makes these overnight oats taste like a dessert! QUICK TIP If you love these Peach Overnight Oats, be daring and try a different fruit! You can use apples, raspberries, or pears with delicious results! These fruits caramelize well, just like the peaches. Peach Overnight Oat toppings Peaches: Use ripe, fresh peaches for best results. The better the peaches, the better these peach overnight oats will taste. How do you know if your peaches are ripe? Give the peach a firm yet gentle squeeze. If there is a little bit of give, the peach is ripe or close to it. Next you want to check the color. The perfect ripe peach will be deep golden/yellow, not pale. And use your nose, too: If you smell peachy goodness, that’s a great sign of ripeness. Lastly, look for the texture of the peach. A ripe peach will have shriveled skin around the stem. The wrinkles are a great sign of a ripe peach, but a completely wrinkled peach is overripe and on its way to being spoiled. Streusel: The streusel topping is a fun addition to these oats. It provides a great contrasting texture and flavor. More Breakfast Recipes Almond Joy Overnight Oats with coconut and chocolate Acai Bowl four delicious recipes Healthy Banana Bread with miniature chocolate chips Strawberry Scones made with Greek yogurt Yogurt Bowl lots of ideas for topping your yogurt! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peach Overnight Oats 5 from 3 votes - Review this recipe Light, creamy, and refreshing Peach Overnight Oats are made with with oats, milk, yogurt, and flavor enhancers. The oats are soaked overnight and then topped with warm, caramelized peaches and a quick streusel. SAVE TO RECIPE BOX Print Recipe Peach Overnight Oats 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Light, creamy, and refreshing Peach Overnight Oats are made with with oats, milk, yogurt, and flavor enhancers. The oats are soaked overnight and then topped with warm, caramelized peaches and a quick streusel. Course Breakfast, Snack Cuisine American Keyword Peach Overnight Oats Prep Time 8 minutes minutes Chill Time 4 hours hours Total Time 4 hours hours 8 minutes minutes Servings 1 serving Chelsea Lords Calories 369kcal Author Chelsea Lords Cost $1.54 IngredientsOvernight Oats▢ 1/2 cup old-fashioned oats▢ 2/3 cup unsweetened vanilla almond milk, or milk of choice▢ 1/3 cup honey vanilla Greek yogurt (we love Greek Gods!)▢ 1 and 1/2 tablespoons pure maple syrup (See Note 1)▢ 1 teaspoon vanilla extract, divided▢ 1/4 teaspoon ground cinnamon▢ 1/8 teaspoon fine sea saltPeaches▢ 1 large ripe peach, finely chopped▢ 1/2 tablespoon coconut oilStreusel▢ 1/2 tablespoon coconut oil▢ 1 tablespoon old-fashioned oats▢ 1/2 tablespoon white whole wheat flour (or white flour)▢ 1/2 tablespoon light brown sugar▢ 1/8 teaspoon ground cinnamonUS - Metric USMetric InstructionsOVERNIGHT OATS: In a small bowl, stir together the oats, milk, yogurt, maple syrup (See Note 1), 1/2 teaspoon vanilla extract, cinnamon, and salt. Place in an sealed container and refrigerate overnight or for at least an hour.PEACHES: In the morning, remove the pit from the peach and chop finely. Combine the chopped peach with the 1/2 tablespoon coconut oil and the remaining 1/2 teaspoon vanilla extract in a skillet, over medium-low heat. Stir until the peach is tender and fragrant. Allow to cool slightly.STREUSEL: Melt the coconut oil in the same skillet used for the peach. Add the remaining streusel ingredients and combine well. Cook and stir over medium-low heat until the oats are lightly crisp and fragrant, about 2 minutes.ASSEMBLY: Stir the cooled peaches into the oats and then top with the warm streusel. Serve immediately. Recipe NotesNote 1: Sweetener: Scale the sweetener up or down, according to personal preference for how sweet you like your oats. I'd recommend at least 1 tablespoon and up to 2 tablespoons of the maple syrup for a sweeter breakfast. Substitute 1/4 teaspoon liquid stevia in place of the syrup for a natural, zero-calorie sweetener. Nutrition FactsServing: 1serving | Calories: 369kcal | Carbohydrates: 43.4g | Protein: 7.3g | Fat: 15.1g | Sodium: 68.8mg | Fiber: 5.1g | Sugar: 10.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Applesauce Brownies (No Beans!) by Chelsea Lords These double-chocolate ultra-fudgy Applesauce Brownies are made with no oil, no butter, and no refined flours! But the great news is – no veggies, strange ingredients, or beans either. These brownies are incredibly tasty – you won’t even miss all the butter and oil! Try some of our other healthy baked goods like these Flourless Banana Muffins, this Healthy Ice Cream, or these Healthy Chocolate Cookies. What To Expect From These Applesauce Brownies These healthy Applesauce Brownies are ridiculously tasty and made with much–better-for-you ingredients than you’ll find in most brownie recipes. I mean, I will admit they are significantly less healthy with a big scoop of ice cream and drenched in hot fudge sauce (like pictured above), but all things in moderation, right? 🙂 I’ll chat more about the ingredients in these applesauce brownies below, but I will say here they are made with peanut butter, so they’re more of a peanut butter-chocolate brownie. For the best fudge-like, pure-chocolate (no peanut butter) brownie recipe, check out these Healthy Brownies. That recipe also includes an optional chocolate frosting, so if you’d like to frost these Applesauce Brownies, use the frosting recipe on that post for these brownies! As far as texture goes, Applesauce Brownies are fairly fudgey but like more of a gooey cake-like brownie. There are no black beans, no vegetables, and no strange ingredients that will have you searching the aisles of a health food store. So let’s discuss what is actually in these brownies! Applesauce Brownie Ingredients Creamy peanut butter.Use smooth peanut butter for these muffins, not chunky. If using natural peanut butter, make sure it’s well mixed and not oily. Choose a peanut butter you enjoy on its own. We like dry-roasted and lightly salted ones. Honey.We add some honey for sweetness, but we also use brown sugar. Using too much honey can make the brownies too wet. Brown sugar.This recipe has less brown sugar than usual for brownies. You can adjust the amount of sugar; see the “quick tip” below. Vanilla extract. Vanilla adds a nice flavor to the brownies. Unsweetened applesauce. If you use sweetened applesauce, use less brown sugar. The recipe is based on unsweetened applesauce, which helps control how sweet the brownies are. Different brands of sweetened applesauce vary in sweetness, so unsweetened is best for consistency. Egg. These brownies need one large egg. Oat flour. More on this ingredient in the section below! Cocoa powder: Use natural cocoa powder, not a Dutch-process cocoa powder. I’ve tested these brownies with Dutched cocoa, and it does not work out well — the consistency and flavor are off! Baking soda, baking powder, salt. Here’s how to make sure your baking soda and powder are fresh. Dark chocolate chips:To make Applesauce Brownies healthier, we use dark chocolate. It has good fats and lots of antioxidants. QUICK TIP Adjusting the brown sugar. If you’re not used to healthy sweets, you might want more sugar in these brownies. If you’re okay with less sweetness, you can use less sugar. We think they’re great with about 1/4 to 1/3 cup of packed brown sugar. I mentioned that Applesauce Brownies don’t have refined white sugar. So instead of using white flour, or even whole wheat flour, we use oats. The oats are blended into powdery oat flour. No need to buy this from the store, since it literally takes seconds to make it yourself. How To Make Oat “Flour” Place old-fashioned or quick oats in a food processor or small blender jar. Blend the oats until they turn into a fine powder, like flour (as shown in the photo above on the right). Stir the oats around to be sure that all the oats have been finely ground. Measure the oat flour for these muffins after it’s been turned to flour and not in the original whole-oat form. Tips Put parchment paper in the pan with extra hanging off the sides. This makes it easy to lift out the brownies and cut them on a board. Check that everything is really gluten-free. Even though the brownie ingredients should be gluten-free, look at the labels to make sure they weren’t made in a place that uses gluten. This is very important for people with celiac disease who can’t have gluten at all. Put some dark chocolate chips on top. Before baking, I add a little more chocolate chips over the brownie mix. This way, every bite has a chocolate chip in it! More Healthy Baked Goods Healthy Zucchini Muffins with Greek yogurt Healthy Caramel Sauce with almond butter Chocolate Energy Bites with protein powder Chewy Granola Bars with mini chocolate chips Healthy No-Bake Cookies with coconut FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Applesauce Brownies 5 from 33 votes - Review this recipe These double-chocolate ultra-fudgy Applesauce Brownies are made with no oil, no butter, and no refined flours! But the great news is - no veggies, strange ingredients, or beans either. These brownies are incredibly tasty - you won't even miss all the butter and oil! SAVE TO RECIPE BOX Print Recipe Applesauce Brownies 5 from 33 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These double-chocolate ultra-fudgy Applesauce Brownies are made with no oil, no butter, and no refined flours! But the great news is - no veggies, strange ingredients, or beans either. These brownies are incredibly tasty - you won't even miss all the butter and oil! Course Dessert, Snack Cuisine American, Vegetarian Keyword applesauce brownies Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 16 16 bars Chelsea Lords Calories 140kcal Author Chelsea Lords Cost $3.72 Ingredients▢ 1/2 cup creamy peanut butter▢ 2 tablespoons honey▢ 1/4 cup brown sugar lightly packed Note 1▢ 1 teaspoon vanilla extract▢ 1 large egg▢ 1/2 cup unsweetened applesauce▢ 1/4 cup oat flour (old-fashioned oats that have been blended)▢ 1/4 cup unsweetened cocoa powder (NOT dutch cocoa powder)▢ 1/4 teaspoon baking soda▢ 1/4 teaspoon baking powder▢ 1/4 teaspoon fine sea salt▢ 1/2 + 1/4 cup dark chocolate chips, divided (can use semi-sweet or milk chocolate chips)US - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Line an 8-x-8 baking pan with parchment paper. (Do not use a different size pan; don't forget to line it or these brownies won't come out well.)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. Make sure to measure the 1/4 cup oat flour after it’s been turned to flour and not in the original whole-oat form.BATTER: In a large bowl, mix together the peanut butter, honey, brown sugar, vanilla, egg, and applesauce. Once completely mixed and smooth, add the oat flour, cocoa powder, baking soda, baking powder, salt, and 1/2 cup (92g) chocolate chips. Stir together until combined.BAKE: Use a spatula to transfer every bit of the mixture into the lined baking pan. Smooth the top in one even layer. Sprinkle the remaining 1/4 cup (38g) chocolate chips over the mixture and gently press them in. Bake for 20-22 minutes or until lightly puffy. I like to slightly under-bake the brownies because they will be softer, chewier/fudgier and overall taste better. You'll know they're done when the batter pulls away from the edges slightly or a toothpick when inserted into the center (not in a chocolate chip) comes out with moist crumbs or comes out clean.ENJOY: Remove and allow to cool in the pan on a cooling rack for about an hour before cutting into the brownies and enjoying.STORAGE: Store cooled brownies in an air-tight container at room temperature for up to a week. These brownies are best within 2-3 days of being made. Recipe NotesNote 1: If you are new to healthier desserts, you may want a bit more sugar in these brownies. If you make a lot of healthier recipes and don't mind the brownies being less sweet, you can slightly reduce the sugar. We like these brownies best with a lightly packed 1/4 cup. If you'd like them sweeter add 1/3 cup. Note 2: Make sure all ingredients are, in fact, gluten free. While the ingredients called for in these brownies are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Nutrition FactsServing: 1serving | Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 110mg | Potassium: 187mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Jalapeño Chicken Salad Sandwiches by Chelsea Lords These Jalapeño Chicken Salad Sandwiches are loaded with texture, flavor, and the perfect amount of spice! They have chopped chicken, smoky diced jalapeños, crisp red pepper, creamy avocado, tangy red onion, and a jalapeño popper-inspired dressing that coats it all. Jalapeño Chicken Salad Sandwiches With summer and Cinco de Mayo right around the corner, there’s no better way to celebrate both than enjoying these flavor-packed Jalapeño Chicken Salad Sandwiches! They’re everything you love about jalapeño poppers and chicken salad, all mashed up into one addicting, crave-able meal. How to make Jalapeño Chicken Salad Chop salad ingredients. The rotisserie chicken, red onion, red pepper, cilantro, and avocado are all chopped or diced. Drain the jalapeños and add them in. Prep the dressing. Stir the mayo, sour cream, seasonings, honey, and fresh lime juice together until smooth, and then pour over the chicken salad. Toss and serve. Everything gets gently tossed together and enjoyed! See below for some serving suggestions. Jalapeño Chicken Salad serving suggestions Our favorite way to enjoy this salad is on a good, buttery croissant with a few pieces of lettuce! It’s also great on regular toasted bread. For a low-carb option, make lettuce wraps! Pile this Jalapeño Chicken Salad on some butter lettuce leaves or Romaine lettuce. Serve it up inside an avocado. Add a few spoonfuls of this chicken salad on some mixed greens or arugula and toss to combine. Enjoy as is. This chicken salad is also great straight from the bowl or spooned onto crackers. Rotisserie chicken Using rotisserie chicken makes this salad come together so quickly. It also becomes an even more flavorful meal because the rotisserie chicken is seasoned. If you aren’t purchasing a rotisserie chicken, you can make your own rotisserie chicken and then use leftover meat in these sandwiches. Alternatively, you can use leftover grilled chicken or any other leftover chicken; just make sure to chop it into bite-sized pieces to use in this recipe. Storing leftovers This recipe is best the same day it’s made. With the fresh avocado and creamy dressing elements, it’s not a salad that sits well for a long time. While it’s fine to make it a few hours in advance, I wouldn’t recommend making it too far ahead — the avocado will begin to turn brown and become mushy. If you make this salad without the avocado, it will store well for 2-3 days in an airtight container in the fridge. Use any leftover jalapeños in one of these recipes: Chicken Enchilada Casserole Sweet Potato Enchiladas Creamy Corn Salad Loaded Taco Fries FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Jalapeño Chicken Salad Sandwiches 5 from 2 votes - Review this recipe These Jalapeño Chicken Salad Sandwiches are loaded with texture, flavor, and the perfect amount of spice! These sandwiches have chopped chicken, smoky diced jalapeños, crisp red pepper, creamy avocado, tangy red onion, and a jalapeño popper inspired dressing that coats it all. SAVE TO RECIPE BOX Print Recipe Jalapeño Chicken Salad Sandwiches 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Jalapeño Chicken Salad Sandwiches are loaded with texture, flavor, and the perfect amount of spice! These sandwiches have chopped chicken, smoky diced jalapeños, crisp red pepper, creamy avocado, tangy red onion, and a jalapeño popper inspired dressing that coats it all. Course Dinner, lunch, Main Course Cuisine American Keyword Jalapeño Chicken Salad Sandwiches Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 loaded sandwiches Chelsea Lords Calories 498kcal Author Chelsea Lords Cost $5.21 IngredientsDressing▢ 1/2 cup sour cream (light or fat free can be used)▢ 3/4 cup good quality mayo▢ 1/2 teaspoon roasted garlic powder, ground cumin▢ 1 tablespoon EACH: freshly squeezed lime juice, honey▢ Salt and PepperChicken Salad▢ 3 cups chopped rotisserie chicken▢ 1/4 cup canned, diced jalapeños, drained (feel free to increase amount of jalapeños to desired spice levels!)▢ 1/4 cup finely chopped cilantro (measured after chopping)▢ 1/3 cup finely diced red onion▢ 1 cup chopped avocado (~1 large avocado)▢ 1 cup finely diced red pepper, (~1 pepper)▢ For serving: croissants or bread and lettuce, pepper-jack cheese if desired (See Note 1)US - Metric USMetric InstructionsDRESSING: In a medium-sized bowl, add the 1/2 cup sour cream, 3/4 cup mayo, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1 tablespoon honey, 1 tablespoon lime juice, and salt and pepper to taste (I add 1/4 teaspoon of each). Stir until smooth.CHICKEN SALAD: Cube or shred the chicken; measure 3 cups and place in a large bowl. Add the 1/4 cup diced jalapeños, 1/4 cup finely chopped cilantro, 1/3 cup diced red onion, 1 cup chopped avocado, and 1 cup finely diced red pepper.COMBINE: Pour the dressing over the chicken and salad ingredients. Gently stir with a wooden spoon until ingredients are combined.ASSEMBLE: Make your sandwich! Toast bread or slice open a fresh croissant. Top with lettuce and a few scoops of the jalapeño chicken salad. If desired, add on some slices of pepper-jack cheese. Enjoy! Recipe NotesNote 1: Our favorite way to enjoy this chicken salad is on a croissant with a few pieces of lettuce. Below are a few other ways you can serve it: Serve on regular toasted bread (we like ciabatta with this mix). Try it on lettuce wraps! Pile Jalapeño Chicken Salad on some butter lettuce leaves or Romaine lettuce, roll it up, and enjoy. Serve this chicken salad inside an avocado. Add a few spoonfuls of this chicken salad on some mixed greens or arugula and toss to combine. Enjoy as is. This chicken salad is also great straight from the bowl or spooned onto crackers. Nutrition information is for the chicken salad only, without any bread. Nutrition FactsServing: 6loaded sandwiches | Calories: 498kcal | Carbohydrates: 5g | Protein: 34g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 702mg | Potassium: 234mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1093IU | Vitamin C: 36mg | Calcium: 32mg | 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.
Butternut Squash Salad by Chelsea Lords Enjoy a tasty Butternut Squash Salad with roasted squash, candied pecans, goat or feta cheese, and dried cranberries, topped with a maple-Dijon vinaigrette. Perfect as a holiday side or seasonal dish. Why We Love This Butternut Squash Salad Diverse Flavors: Sweet squash, salty cheese, crunchy pecans, and tart cranberries. Versatile Serving: Great as a side or main dish. Seasonal Appeal: Ideal for fall and winter. Convenience: Options for quick prep, like pre-cut squash. Make-Ahead Friendly: Dressing and pecans can be prepared in advance. Ingredients Maple Dressing: Maple Syrup and Dijon Mustard: Add sweetness and tanginess. White Balsamic Vinegar and Mayonnaise: Provide acidity and creaminess to the butternut squash salad. Milk and Heavy Cream: Enhance the dressing’s creamy texture. Salad: Butternut Squash and Olive Oil: Roasted squash offers sweetness; oil aids in roasting. Baby Spinach: Forms a fresh, tender salad base. Candied Pecans and Dried Cranberries: Add crunch and sweetness. Feta or Goat Cheese: Brings creamy, tangy contrast. QUICK TIP Pecans aren’t the only nut that tastes great when candied! Try almonds or walnuts for a change of pace. How To Make Butternut Squash Salad Roast butternut squash and cool to room temperature. Blend dressing ingredients until smooth (emulsified). Combine spinach, cooled squash, cranberries, cheese, and pecans in a large bowl. Toss with dressing and serve. Tips For Success Opt for Baby Spinach: Coarsely chop larger leaves for easier eating. Use Ripe Butternut Squash: Look for hard, evenly colored skin without green spots. Employ a Sharp Knife: Ensures safer, easier cutting of squash. Choose Pure Maple Syrup: Avoid artificially flavored syrup for the dressing in this salad. Prepare in Advance: Make candied pecans and dressing 1-2 days ahead for easier assembly and enhanced flavors. STORAGE Butternut Squash Salad Storage Eat Soon After Assembly: To prevent wilting spinach, mushy squash, and softened pecans. Store Components Separately: For advance preparation, assemble just before serving. More Seasonal Salads Roasted Sweet Potato Salad Pear Salad Roasted Veggie Salad Roasted Butternut Squash Couscous Bowls Apple Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Butternut Squash Salad 5 from 3 votes - Review this recipe Delicious and easy-to-make Butternut Squash Salad is a great holiday side dish or seasonal salad. It's loaded with perfectly roasted and caramelized butternut squash, candied pecans creamy goat or feta cheese, and sweet dried cranberries. A maple-Dijon vinaigrette gives this salad the perfect finishing touch. SAVE TO RECIPE BOX Print Recipe Butternut Squash Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious and easy-to-make Butternut Squash Salad is a great holiday side dish or seasonal salad. It's loaded with perfectly roasted and caramelized butternut squash, candied pecans creamy goat or feta cheese, and sweet dried cranberries. A maple-Dijon vinaigrette gives this salad the perfect finishing touch. Course Salad Cuisine American, Vegetarian Keyword butternut squash salad Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 6 servings Chelsea Lords Calories 312kcal Author Chelsea Lords Cost $6.12 IngredientsMaple Dressing▢ 1/4 cup + 1 tablespoons pure maple syrup▢ 1 tablespoon Dijon mustard▢ 2 tablespoons white balsamic vinegar▢ 1/4 cup mayonnaise (I recommend Best Foods/Hellmans)▢ 1 and 1/2 tablespoons whole milk▢ 1 and 1/2 tablespoons heavy cream▢ Salt and pepperSalad▢ 1 medium butternut squash peeled and cut into bite-sized pieces (~4 cups)▢ 1 and 1/2 tablespoons olive oil▢ 5 ounces baby spinach▢ 3/4 cup candied pecans, OR honey roasted, coarsely chopped (Use store-bought or for homemade see Note 1)▢ 3/4 cup dried cranberries▢ 1/3 cup feta cheese, or goat cheese, crumbledUS - Metric USMetric InstructionsROAST THE SQUASH: Preheat the oven to 400 degrees F. Peel and chop the butternut squash into small bite-sized (1-inch) pieces. Place on a parchment paper-lined large sheet pan and toss with 1 tablespoon olive oil, salt and pepper. (to taste; I add about 1 teaspoon salt and 1/2 teaspoon pepper.) Toss the squash and spread in an even layer on the tray. Bake for 15 minutes; remove from oven and toss. Return to oven and bake for an additional 10-15 minutes longer or until fork-tender. Set aside and allow to cool for a bit before adding to the salad. DRESSING: Meanwhile, prepare the dressing. Add all of the dressing ingredients into a small blender jar. Season with salt and pepper to taste (I use about 1/2 teaspoon each.) Blend until smooth and emulsified. Transfer to a Mason jar and refrigerate until ready to eat. (Dressing is best cold!)SALAD ASSEMBLY: Add the spinach to a large bowl. Top with coarsely chopped candied pecans, dried cranberries, and feta or goat cheese. Add cooled (to room temperature) squash to salad. Drizzle dressing over the salad. (You may not use it all, depending on personal preference; store any leftover in the fridge for up to 1 week.) Toss the salad 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. Pecans and cheese should also be stored separately. Video Recipe NotesNote 1: Here's how to make a batch of homemade candied pecans Ingredients: 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 1 large egg white (save the yolk and use in these healthy pumpkin cookies!) 1 teaspoon vanilla extract 1 pound pecan halves Directions: Preheat 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 1/2 tablespoon water together until frothy. Toss the pecans into this mixture and then remove using a slotted spoon. Put into the sugar mixture and toss pecans 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. Let stand for 30-45 minutes and allow the pecans to fully cool and solidify. Coarsely chop for the salad. Nutritional information does not include the candied pecans. This recipe makes much more than you'll need for the salad. View the recipe to see its nutritional information. Nutrition FactsServing: 6servings | Calories: 312kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 263mg | Potassium: 605mg | Fiber: 5g | Sugar: 26g | Vitamin A: 15613IU | Vitamin C: 33mg | Calcium: 161mg | 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.
Beet and Goat Cheese Salad by Chelsea Lords Beet and Goat Cheese Salad brings together caramelized roasted beets, creamy goat cheese, salty roasted pistachios, creamy avocado, and tangy citrus in a simple orange-honey vinaigrette. This salad is great as a main course! Add some grilled and sliced chicken (here’s a great Grilled Chicken Marinade) or steak. Beet and Goat Cheese Salad Beet and Goat Cheese Salad is based on one of my favorite salads from a local restaurant. Combining beets and goat cheese into a salad is nothing revolutionary, but they serve theirs with an orange-honey vinaigrette that is life-changing good. And now I can make it in the comfort of my own home, which only means it tastes even better! That’s because when you make it homemade, you can add exactly as much of each topping as you’d like, and drizzle on extra dressing without an additional charge. And in my case, that always means extra dressing. The beets are roasted to caramelized perfection, with crispy exteriors and soft, savory interiors. And when you pair those beets with the creamy goat cheese and a ripe, velvety avocado, there are few things better! The clementines add the perfect hit of crisp freshness and the pistachios add a great crunch. Ingredients In Beet And Goat Cheese Salad Mixed Greens Lettuce (Spinach and Spring Mix Leaves): Forms the base of the salad, providing a fresh, crunchy texture and a blend of flavors. Avocado: Adds creaminess and richness, along with healthy fats. Lemon Juice: Brightens the flavors, especially the avocado, and prevents browning. Pistachios: Offer a crunchy texture and a slightly salty, nutty flavor. Mandarin Oranges: Introduce a sweet, citrusy flavor and a juicy texture. Goat Cheese/Feta: Adds a tangy, creamy element that contrasts with the other ingredients. Beets: Roasting enhances their natural sweetness and adds a tender yet firm texture. (save the beet greens and use them in one of these recipes) Olive Oil: Used for roasting, it helps in caramelizing and enhancing the flavor of the beets. Here’s a list of chefs’ favorite olive oils. Dressing: Orange Juice & Zest: Provide a citrusy, fresh flavor base for the dressing. Honey: Adds sweetness to balance the acidity of the orange juice. Dijon Mustard: Gives a slight tang and helps in emulsifying the dressing. Extra Virgin Olive Oil: The main fat component, it gives a smooth texture to the dressing. Poppy Seeds: Add a bit of crunch and visual appeal. QUICK TIP A word to the wise: You may want to wear gloves when working with beets because they can stain your hands and fingernails. Also, I recommend a dark plastic cutting board, since beets will stain wood and lighter boards. How To Make Beet And Goat Cheese Salad Preheat your oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and pepper, and roast on a parchment-lined baking sheet for 30-35 minutes until tender, stirring halfway. For the dressing, mix orange juice, zest, honey, mustard, salt, onion powder, olive oil, and poppy seeds in a jar and shake well. Assemble the salad by placing mixed greens in a bowl, adding segmented oranges and avocado tossed with lemon juice. Drizzle with dressing and top with roasted beets, pistachios, and crumbled cheese. Salad Shortcuts While this salad is the best made according to the recipe, I understand that we all need shortcuts here and there. Here are a few ways to speed up the prep of this salad: Work ahead of time: You can roast the beets ahead of time and store them in the fridge for 3-5 days. You can also make the dressing 3-4 days in advance. Pre-roasted beets: A lot of stores have already-roasted beets in their produce section; pick the plain variety and simply chop those up for Beet and Goat Cheese Salad. In a pinch, you can use canned beets; make sure to drain them thoroughly. Mandarin oranges: A can of mandarin oranges will work in place of the clementines; again, make sure to drain thoroughly. More Delicious Salads Roasted Sweet Potato Salad Autumn Crunch Pasta Salad Corn Salad Turkey Taco Salad Italian Chopped Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Beet and Goat Cheese Salad 5 from 13 votes - Review this recipe Beet and Goat Cheese Salad brings together caramelized roasted beets, creamy goat cheese, salty roasted pistachios, creamy avocado, and tangy citrus in a simple orange-honey vinaigrette. SAVE TO RECIPE BOX Print Recipe Beet and Goat Cheese Salad 5 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Beet and Goat Cheese Salad brings together caramelized roasted beets, creamy goat cheese, salty roasted pistachios, creamy avocado, and tangy citrus in a simple orange-honey vinaigrette. Course lunch, Salad Cuisine American Keyword Roasted Beet and Goat Cheese Salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 6 as a side Chelsea Lords Calories 286kcal Author Chelsea Lords Cost $5.88 IngredientsSalad▢ 7 cups (6 ounces; 170g) mixed greens lettuce (I use 50/50 blend spinach and spring mix leaves)▢ 1 large avocado▢ 1 teaspoon lemon juice▢ 1/3 cup (46g) lightly salted and roasted pistachios, coarsely chopped▢ 3-4 mandarin oranges, peeled and segmented▢ crumbled goat cheese (or feta), add to preference (we add ~1/3 cup (40g))Roasted Beets▢ 2-3 (1 lb 4 oz; 560g) whole beets, trimmed, peeled, and cut into 1/2-3/4-inch cubes▢ 1 tablespoon olive oil▢ Fine sea salt & freshly cracked pepperDressing▢ 1/4 cup (57g) orange juice freshly squeezed▢ 2 teaspoons orange zest▢ 1 and 1/2 tablespoons honey▢ 1/2 teaspoon Dijon mustard▢ 1/4 teaspoon fine sea salt▢ 1/4 teaspoon onion powder▢ 1/3 cup (70g) extra virgin olive oil▢ 1/2 tablespoon poppy seeds InstructionsRoast BeetsPreheat the oven to 400 degrees F. Line a large (15x21-inch) sheet pan with parchment paper and set aside. (See Note 1) Remove the tops and stems of the beets and peel with a vegetable peeler. Cut into 1/23/4 inch cubes (see photos in the post for tips). Add beet cubes to the prepared sheet pan. Drizzle on 1 tablespoon oil plus salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to coat the beets and spread in an even layer so beets have plenty of room and aren't overlapping. Bake for 15 minutes, remove and toss, and bake for 15 more minutes. If needed, toss again and bake for another 5-10 minutes or until crisp tender (a fork easily pierces through a beet). Remove from the oven and allow to cool to room temperature before adding to the salad. If desired, toss hot beets with 1-2 tablespoons of the dressing to help cool them down quicker and infuse them with more flavor.DressingWhile beets are roasting, prepare the dressing. Combine all of the dressing ingredients in a jar with a lid. Close tightly and shake well until combined. Taste and adjust any flavors to personal preference.Salad AssemblyPlace the lettuce in a large bowl or on a platter. Peel and segment the oranges; add to salad. Remove the pit and peel of a ripe avocado. Chop into small pieces (or thin slices) and toss with lemon juice. Add to the lettuce.Drizzle dressing to preference. (You may not want to use all the dressing; leftover dressing will stay good for up to a week in an airtight container in the fridge.) (See Note 2). Then sprinkle the chopped pistachios and crumbled feta or goat cheese over top. Make aheadIf making this salad ahead of time, keep the lettuce, the dressing, and all the veggies and toppings separate. Toss together right before enjoying. Video Recipe NotesNote 1:Beets: Beets can stain your hands, nails, cutting board, and pan. I recommend using a dark plastic cutting board, lining the pan with parchment, and if desired, handling beets with gloves on. (If you wash your hands often and quickly after handling beets, the color usually washes out well.) Note 2: Tossing the salad: Do not toss the salad with the dressing until ready to use. This salad doesn't store or sit well when dressed, and is best enjoyed right after being served. Nutrition FactsServing: 6as a side | Calories: 286kcal | Carbohydrates: 22.1g | Protein: 5g | Fat: 21.9g | Cholesterol: 2.2mg | Sodium: 101.4mg | Fiber: 5.9g | Sugar: 14.3g 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.
Greek Tortellini Salad by Chelsea Lords Greek Tortellini Salad: Salty feta cheese, crisp cucumbers, juicy cherry tomatoes, sharp red onions, and sweet-bitter Kalamata olives are all stirred together with tender cheese-filled tortellini. This salad is tossed in a nutritious and flavorful Greek-inspired vinaigrette. Pair Greek Tortellini Salad with marinated and grilled Greek chicken or Greek meatballs. And if you’re looking for a low-carb alternative to the tortellini, try this Greek quinoa salad next. Greek Tortellini Salad A good pasta salad is always a hit during the summer, especially when brought to a cookout or potluck! But adding tortellini in place of the pasta takes it to the next level. Greek Pasta Salad is a popular recipe on the site, so I swapped a few ingredients and replaced the pasta with tortellini to create this fun twist on a classic. The tortellini completely change the salad, making it more savory and a lot more cheesy. Greek Tortellini Salad dressing To dress this Greek Tortellini Salad, we combine the ingredients listed below in a jar and shake to combine; it’s easy and quick! You can also use a bottled Greek vinaigrette from the store, and add it to taste over this salad. Olive oil: Since olive oil is the star of the dressing, I recommend a good quality, extra-virgin oil. Red wine vinegar: This variety of vinegar adds an overtly sharp and clean flavor with a hint of fruity aromas. It’s a classic Greek dressing ingredient! Lemon juice: Freshly squeezed lemon juice will taste the best and add vibrancy to the salad. Honey: Feel free to add more honey if you find the dressing too tart, and alternatively, start with less if you prefer tangier dressings. Dijon mustard: Don’t use regular yellow mustard; the two don’t interchange well in this dressing. Minced garlic: Grab jarred minced garlic if you’re in a pinch for time, or use a garlic press to mince a clove quickly. Dried oregano: While fresh oregano can certainly be used, I find it a bit overpowering in the salad. Dried oregano disperses more evenly and less intensely in the salad. Salt and pepper: Added to taste preference! Quick tips Use good quality tortellini: There are frozen, fresh, and shelf-stable tortellini to choose from, as well as myriad brands, so it can be overwhelming. If you have a favorite tortellini, use that; otherwise, there are some taste-tested recommendations here and here! Take away the bite of red onion: If you’re sensitive to the flavor of raw red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding to the salad. Salt the water: Since Greek Tortellini Salad is eaten cold, the flavors tend to get muted. Make sure the tortellini are well salted as they cook– and don’t be afraid to add more salt to the finished salad if it needs it. I typically add 1 teaspoon of salt to 4 cups of water. Cook the tortellini to al dente: Since the tortellini sits in dressing, it has a tendency to get soggy if overcooked. Cook the tortellini to the package directions for al dente. Use Persian or English cucumbers: English/Persian cucumbers have smaller seeds that are easier to eat, taste less bitter, have a great crispness, and have a peel that is thinner and more edible. QUICK TIP What does it mean to cook pasta al dente? That’s an Italian phrase that means “to the teeth.” Al dente pasta has a little bit of firmness when you bite it. If you cut a piece of al dente pasta, you’ll see a bit of uncooked starch in the middle. Al dente isn’t uncooked or hard pasta; it’s just ever-so-slightly undercooked. Variations: Add a creamy element, such as a ripe avocado. Since avocados don’t hold up well in the salad, if you use them, add them to individual plates right before serving. Make it a Greek Chicken Tortellini Salad. Add in some diced grilled chicken (rotisserie chicken, Greek-seasoned-and-cooked chicken, or use this delicious chicken marinade). Swap black olives for Kalamata olives if that’s what you have on hand. Add roasted red pepper: Roasted red peppers would make a great complement to the other veggies in this salad. You can buy jars of roasted red peppers at the store; they are usually near things like pickles, capers, and artichoke hearts. Alternatively, a raw red or green pepper would be a great addition. How long will Greek Tortellini Salad last? We prefer it the same day it’s made, as the onion and olive flavors get stronger the longer it sits. The dressing also begins to break down the tortellini. You can refrigerate the ingredients separately in meal prep containers (veggies, tortellini, feta cheese, and dressing) and dress the bowls individually at mealtime. This way, Greek Tortellini Salad will last 4 to 5 days in the fridge. You can find more meal prep tips in this recipe for Greek couscous salad. This salad doesn’t freeze or thaw well, due to all the raw veggies. Tortellini also don’t hold up when frozen and thawed. If you have time, make the dressing in advance. This dressing benefits from being made in advance and chilling in the fridge; the flavors meld and intensify, plus it’s just better chilled! When chilling the dressing, separation is normal. Let it sit out for 5 or so minutes and give it a good shake before adding it to the salad. More salad recipes Broccoli Salad with a creamy dressing Chicken Salad with pecans and dried cranberries Italian Pasta Salad with an Italian-inspired vinaigrette Turkey Taco Salad with a creamy cilantro dressing Potato Salad with a creamy mayo-based dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Greek Tortellini Salad 4.84 from 12 votes - Review this recipe Greek Tortellini Salad: salty feta cheese, crisp cucumbers, juicy cherry tomatoes, sharp red onions, and sweet-bitter Kalamata olives are all tossed together with tender cheese-filled tortellini. This salad is tossed in a nutritious and flavorful Greek-inspired vinaigrette. SAVE TO RECIPE BOX Print Recipe Greek Tortellini Salad 4.84 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Greek Tortellini Salad: salty feta cheese, crisp cucumbers, juicy cherry tomatoes, sharp red onions, and sweet-bitter Kalamata olives are all tossed together with tender cheese-filled tortellini. This salad is tossed in a nutritious and flavorful Greek-inspired vinaigrette. Prep Time 30 minutes minutes Chilling Time 30 minutes minutes Total Time 1 hour hour Servings 6 as a side dish Chelsea Lords Calories 383kcal Author Chelsea Lords Cost $6.02 IngredientsSalad▢ 1 package (16 ounces) fresh or frozen cheese-filled tortellini▢ 1/2 cup red onion, diced▢ 1 cup English or Persian cucumbers, cut into half moons▢ 1 cup cherry tomatoes, halved▢ 3/4 cup Kalamata olives, halved or thinly sliced▢ 1/3 cup feta cheese, crumbled▢ Optional: 3-4 tablespoons finely chopped fresh flat-leaf parsleyDressing▢ 1/4 cup + 2 tablespoons olive oil▢ 1 and 1/2 tablespoons EACH: lemon juice, honey, and Dijon mustard▢ 3/4 teaspoons minced garlic▢ 3 tablespoons red wine vinegar▢ 1 and 1/2 teaspoons dried oregano▢ 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepperUS - Metric USMetric InstructionsDRESSING: Combine all of the dressing ingredients in a mason jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Store dressing in the fridge until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad. TORTELLINI: Prepare the tortellini according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don't forget to salt the pasta water or the whole salad will taste under-seasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared dressing. Set aside in the fridge to chill.VEGGIES: Prepare the veggies: dice the red onion, cut the cucumbers into half moons, halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.ASSEMBLE: Toss together the completely cooled tortellini with all the veggies and add in some chopped fresh parsley, if desired. Drizzle on the dressing to your preference; you may not want to use it all (We love dressing, so we use all of it on this salad!). Toss to combine and then add in the feta cheese. Toss again gently. Taste and adjust to personal preference adding any additional salt/pepper as needed. ENJOY: Cover tightly and chill in the fridge for 30 minutes to 1 hour. Toss once more, serve, and enjoy! Recipe NotesSTORAGE: We prefer this salad the same day it's made, as the onion and olive flavors get stronger the longer it sits. The dressing also begins to break down the tortellini. You can refrigerate the ingredients separately in meal prep containers (veggies, tortellini, feta cheese, and dressing) and dress the bowls individually at mealtime. This way, this Greek tortellini Salad will last 4 to 5 days in the fridge. You can find more meal-prepping tips in this recipe for Greek Couscous Salad. Nutrition FactsServing: 6as a side dish | Calories: 383kcal | Carbohydrates: 44.4g | Protein: 12g | Fat: 18.3g | Cholesterol: 39.2mg | Sodium: 496.6mg | Fiber: 2.6g | Sugar: 7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
