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Raspberry Salad

Delicious Raspberry Salad with fresh berries, feta cheese and candied pecans. The show-stopping raspberry vinaigrette that tops this salad is made with real raspberries!

The Best Raspberry Salad

My in-laws have amazing strawberry and raspberry plants in their yard. They invite us over every now and again, and we definitely take advantage of those plants—the kids get stuffed on berries, and we take home far too many, but make good use of them in our oatmeal, blueberry cobbler, or in this delicious salad.

Ingredients

Lettuce: Forms the crisp base of the raspberry salad.
Mixed Berries: Add natural sweetness and color.
Feta Cheese (optional): Provides a creamy, tangy contrast.
Candied Pecans: Add a sweet and crunchy element.

For the dressing:

Red Wine Vinegar: Offers tanginess.
Sugar: Balances the acidity.
Salt and Dijon Mustard: Enhance flavor.
Thawed Raspberries: Add fruity notes to your raspberry salad.
Oil: Creates a smooth texture.
Poppy Seeds (optional): Add texture and flavor.

How To Make Raspberry Salad

Combine Greens and Berries: Toss together lettuce (like a spring mix) and a variety of fresh berries including raspberries.
Prepare the Dressing: Blend ingredients like red wine vinegar, sugar, salt, Dijon mustard, thawed raspberries, and oil until smooth. Optionally, add poppy seeds.
Add Candied Pecans: Mix in homemade candied pecans for crunch.
Finish with Cheese: Sprinkle optional feta cheese for a tangy touch.
Dress and Serve: Toss the salad with the dressing and serve immediately for freshness.

QUICK TIP

For a larger batch of candied pecans and more details on storage, I have a full post dedicated to candied pecans.

STORAGE

This raspberry salad is best eaten immediately after assembly, as the dressing wilts the greens, and the berries and pecans lose their freshness. For advance preparation, store the salad components separately and assemble just before serving.

More Salad Recipes

Crockpot Hash Brown Casserole

by Chelsea Lords

A cheesy and savory Crockpot Hash Brown Casserole is perfect for brunch. You won’t find cream of condensed soups in this recipe! Refrigerated hash browns are tossed with a creamy mushroom and onion base and lots of cheese. Top the casserole with cooked and chopped bacon and fresh chives!

Pair this casserole with some other brunch favorites like Homemade Crepes, this Ham and Cheese Quiche, or this country breakfast Egg Skillet.

Crockpot Hash Brown Casserole

This cheesy and rich hash brown casserole is loaded with flavor and makes such a great addition to your breakfast or brunch! It also makes a great holiday side dish — we have a hash brown casserole for just about every major holiday — Easter, Christmas, Thanksgiving — you name it! A cheesy hash brown casserole like this one pairs exceptionally well with a holiday ham or turkey.

It’s especially nice to have a hash brown casserole recipe that cooks in the slow cooker if you need to save oven space for the main dish. This casserole “bakes” up perfectly in a slow cooker and can stay warm for serving. If you’re craving that classic crispy hash brown casserole topping, simply transfers the slow cooker base (so long as it is oven safe) into the oven to broil for a few minutes. Another secret to keeping this casserole from not getting soggy? Layering paper towels in between the casserole and lid. The paper towels gather steam and liquid keeping the casserole from becoming too gooey or wet.

A unique aspect of this recipe is that we don’t use any canned condensed soups, which is the base for most hash brown casserole recipes. For this recipe, we make a creamy base from scratch. It only takes a bit more prep time, and it’s really not difficult– but it’s so worth it for freshness and flavor (plus no questionable added ingredients to be concerned about!). Making the sauce is very similar to making gravy.

QUICK TIP

When we mention crockpots, we’re using that as a generic term for all slow cookers. Crock-pot is a trademarked name for a slow cooker sold by the Sunbeam corporation.

Crockpot Hash Brown Casserole ingredients

Butter: We use unsalted butter so we can perfectly control the amount of salt that goes into this casserole.
Yellow onion: The onion adds loads of flavor and texture, so dice it into small pieces so it will be well distributed in the casserole.
Mushrooms: Any variety works, and I prefer baby bella or cremini mushrooms.
Seasonings: The seasonings make this casserole! We use quite a bit — dried parsley, dried thyme, chicken bouillon powder, onion powder, garlic powder, and of course salt and pepper. Don’t underestimate the power of salt and pepper in this casserole; potatoes need a good amount of salt and pepper to bring out the flavor. Don’t be afraid to add more at the end to really make the flavors sing.
Flour: White, all-purpose flour will thicken this creamy base.
Chicken broth: This adds more flavor and seasoning to the base.
Milk: I use whole milk for a thicker and creamier base, but 1% or 2% will also work. I don’t recommend a milk alternative or skim milk.
Sour cream: Low-fat, fat-free, or regular — any works. Obviously, full-fat sour cream is going to be the creamiest, but we’ve tried all different kinds and there isn’t too much of a noticeable difference.
Dijon mustard: It adds a nice depth of flavor to the casserole.
Hash browns: I recommend fresh, refrigerated hash browns (as opposed to frozen) for this casserole. I use Simply Potatoes® hash browns (not sponsored). They contain only real ingredients and are fresh, not frozen, which makes this casserole that much better. You can find these hash browns in the refrigerated section of your grocery store, usually near the eggs.
Extra- sharp Cheddar cheese: Freshly grated cheese is best since it melts better into the casserole. (Packaged cheese has a cellulose coating that makes it resistant to melting. It can also make the casserole greasy.)

Adding protein to this casserole

We love adding freshly cooked and chopped bacon to the top of this casserole. If you’re wanting to make Crockpot Hash Brown Casserole more of a meal (rather than a side dish), I recommend adding some type of protein — either bacon on top or stir in some chopped ham or sausage to the slow cooker.

I recommend smoked (already cooked) diced ham and/or sausage. Simply stir in either (or both) along with everything else in the crockpot. If using raw sausage, brown it before adding it to the casserole.

Garnish

Since this is a rich and cheesy casserole, herbs cut the richness and add a fresh flavor. We love fresh chives or freshly chopped parsley. Fresh thyme would also pair nicely.

More delicious breakfast or brunch recipes

Quiche Lorraine onion, bacon, and cheese quiche
Homemade Pancakes reader favorite!
One-pan Breakfast Potatoes and Bacon
Healthy Breakfast Cookies with peanut butter chips
Strawberry Scones made with Greek yogurt

Ghost Cookies

by Chelsea Lords

These easy Ghost Cookies make a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups and fill them with frosting; decorate with miniature chocolate chips for the eyes.

Ghost Cookies

These adorable Ghost Cookies are the perfect treat if you’ve put off making treats for a Halloween event. There are only six ingredients and require minimal hands-on time.

While the different elements (cookies and frosting) can certainly be made from scratch, I’m sharing how to make these ghost cookies in under 30 minutes. We accomplish this with a sugar cookie mix and store-bought frosting. Let’s start by talking about how to make the cookies.

Ingredients

Sugar Cookie Mix: Including the ingredients the cookie mix calls for. Forms the base and structure of the cookie cups.
Whipped Cream Cheese or Vanilla Frosting: Used as a creamy filling for the cookie cups, adding sweetness.
Mini Chocolate Chips or Black Pearl Sprinkles: Serve as decorative eyes, adding a chocolate flavor accent to your ghost cookies.

QUICK TIP

If you don’t have your own decorating tips, look for cans of prepared frosting that come with disposable tips.

How To Make Ghost Cookies

Bake: Prepare sugar cookies using your favorite recipe or pre-made dough. Press the dough into mini muffin tins to create small, cup-like shapes.
Cool: After baking, remove the cookies from the oven and allow them to cool completely. This step is crucial to ensure the frosting adheres properly.
Frost: Using a piping bag with a small tip, carefully pipe white frosting into the center of each cookie cup. The frosting should be smooth and evenly spread.
Decorate: Add mini chocolate chips for eyes and a mouth.
Set: Let the frosted ghost cookies sit until the frosting is firm to the touch. This ensures they hold their shape and the decorations stay in place.

More Halloween Treats

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Ghost Cookies

5 from 1 vote

- Review this recipe

These easy Ghost Cookies make a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups and fill them with frosting; decorate with miniature chocolate chips for the eyes.

Delicious and festive ghost cookies, perfect for serving at a Halloween party, decorated to look like cute ghosts.

Print Recipe

Ghost Cookies

5 from 1 vote

- Review this recipe

Print Recipe

These easy Ghost Cookies make a festive and fun Halloween treat. We use a sugar cookie mix to make cookie cups and fill them with frosting; decorate with miniature chocolate chips for the eyes.

Course Dessert, Snack

Cuisine American

Keyword ghost cookies

Prep Time 10

Cook Time 7

Total Time 17

Servings 40 cookie cups

Chelsea Lords

Calories 86kcal

Author Chelsea Lords

Cost $3.62

Ingredients

▢ 1 package (17.5 ounces) Sugar Cookie Mix (plus ingredients called for; I used Betty Crocker) OR 1 package refrigerated sugar cookie dough (for a true 3-ingredient treat)
▢ 1 container (12 ounces) whipped cream cheese or vanilla frosting (or homemade frosting)
▢ Mini chocolate chips

Instructions

COOKIE CUPS: Preheat the oven to 350 degrees F. Grease a miniature muffin tin. Prepare the sugar cookie dough according to package directions for drop cookies. Roll balls of dough that will fill the miniature muffin tin 1/2 full (I use a 1 tablespoon measuring spoon filled most of the way full to measure out the dough, then roll it into a ball and put the ball in the muffin tin cavity). Press into the dough with a finger to slightly indent the center.
COOKIE CUPS BAKE: Bake for 7-10 minutes or until the tops are very lightly browned and no longer glossy at the edges. (The time will vary, based on how much dough you have in the muffin tin, so watch carefully). We don't want the cookies overbaked at all or they yield hard/unpleasant cookies. Remove from the oven and immediately press down the centers with the back of a 1/2 teaspoon measuring spoon. Let cool for a few minutes and then begin gently coaxing them out. Use a table knife to trace around the edges and a fork to help gently ease out the cookie cup. Or pinch the edges and slowly twist the cookie up and out. Once they are out, you can further press down the center if desired. Let cookies cool the rest of the way on a cooling rack.
FROSTING: Fit a piping bag with an open star piping tip (such as a 1M Wilton Swirl Tip.) Add frosting to the bag and pipe into the (completely cooled) cookie cups to form a swirl barely coming up out of the cookie.
EYES: Place two mini chocolate chips into the frosting to create eyes. Place the chocolate chips so the flat round side is facing out.
STORAGE: Best enjoyed the same day they are made. After that, the cookies and frosting harden.

Video

Recipe Notes

Note 1: Remove the cookies from the muffin tin quickly: Don’t let the cookie cups cool in the muffin tin or they’ll be nearly impossible to pull out. Let them cool for a couple of minutes and then start to pull them out. Work the edges with a butter knife and slowly coax the cookies out with a small spoon or fork if needed. Or use your fingers to pinch around the edges and spin the cookie up and out of the tin.

Note 2: Calories below are with the whipped cream filling. There are 125 calories if using frosting as the filling.

Nutrition Facts

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?

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Egg Skillet

by Chelsea Lords

Egg Skillet is a hearty breakfast dish that has it all – crispy potatoes, soft onions, peppers, eggs, and ham (or bacon) – all made together in one skillet! This filling breakfast meal is packed with good ingredients and is easy to make.

Make sure to try this Smoked Sausage Hash or Ham and Cheese Quiche next! This Quiche Lorraine is another favorite breakfast recipe!

Egg Skillet

This country breakfast Egg Skillet is such a fun and easy breakfast to make…with so many delicious flavors packed in!

I call this the “all-in-one” breakfast… it has all the best parts of a big breakfast in one recipe: eggs, potatoes, ham or bacon, and CHEESE. The onions, red bell peppers, and potatoes sizzle until soft on the inside and crispy on the outside, then the ham and eggs get scrambled in, followed by (a large amount of) melty cheese.

This breakfast skillet tastes wonderful as is, and is just as perfect when stuffed in a tortilla and rolled into a breakfast burrito. The best part about this incredibly flavorful, crisp, cheesy, eggy, ham, flavor-packed egg skillet is that it only takes one pan to make!

QUICK TIP

Breakfast for dinner? Egg Skillet would make a terrific choice!

How to make Egg Skillet

Meat: Consider two options for this skillet breakfast: ham or bacon. If you have leftover ham, dice it up and add it in or you can buy store-bought cubed ham. Alternatively, if using bacon, you’ll want to cook that first and then set it aside to cool.
Veggies: The pepper, onion, and potatoes go in the pan first. We’re going for a crisp-tender texture, meaning that the veggies are “tender” (your teeth can easily sink all the way through) and “crisp” meaning there is still a slight crunch and that the veggies still have structure. Stir the veggies often to keep them from getting too browned on one side.
Eggs: When you finish the veggies, transfer them to a plate while we cook the eggs. I absolutely love the method I share below for soft-scrambling eggs. They end up perfectly soft scrambled every single time! Of course, if you like your eggs more well done, cook them longer, but we love them still a bit wet and shiny.
Finishing touches: Once you’re done cooking the meat, veggies, and eggs, toss them together with cheese. Use freshly grated cheese to avoid greasy ingredients or clumping (packaged cheese has a cellulose coating that can cause it to get greasy). Garnish with fresh herbs if desired and eat as close to finishing as possible!

How to cook eggs in a skillet

This is my absolute favorite and foolproof way to cook eggs in a skillet:

Add butter to a large nonstick skillet over medium-high heat. Tip and rotate the skillet to coat the bottom of the pan with the butter.
As soon as the butter is melted, pour the whisked egg mixture into the skillet. Swirl the skillet to get the eggs in one layer covering the bottom of the pan.
Let stand for 30 seconds without touching.
Use a silicone spatula to push the eggs to one side and immediately tilt the skillet to get the uncooked eggs to fill the empty section of the pan. Continue to press the eggs gently to the other side of the pan and tilt the pan to move any uncooked eggs to the cooking surface.
Break up large clumps of egg with the spatula and then transfer them to a plate to keep them from overcooking.

Can you cook eggs in a cast iron pan?

I highly recommend a nonstick skillet to keep the eggs from sticking or getting messy. That said, you can cook it all in a cast-iron pan; in fact, the Kitchn details all the tips and tricks to do so.

Keep in mind that cast-iron pans hold their heat. So, as soon as eggs are added, turn the heat all the way to low; the heat from the pan will continue to keep the eggs hot until they are scrambled.

Tips for making an Egg Skillet breakfast

Use a large nonstick skillet for best results.
Don’t forget to season! Salt and pepper go a long way to help this dish reach its flavor potential.
Egg Skillet is very versatile, so feel free to add any other toppings you love such as some extra ham/bacon, sour cream, chopped parsley, cilantro, or salsa.
Add some spice by drizzling hot sauce to the skillet or individual plates.

More delicious breakfast recipes

Dutch Baby German pancakes
Banana Pancakes with fresh bananas and maple syrup
Healthy Banana Muffins sweetened with honey
Egg Wrap with pesto
Healthy Oatmeal Breakfast Cookies

Oatmeal Bars

by Chelsea Lords

A Nature Valley copycat recipe: soft-baked Oatmeal Bars! These peanut butter flavored bars are thick, chewy, and dotted with peanut butter baking chips. These naturally gluten-free bars are made with better-for-you ingredients.

Try our other gluten-free treats: Gluten-Free Pumpkin Cake, Healthy Chocolate Cookies, or Blueberry Oatmeal Bars.

The Best Oatmeal Bars

On a recent road trip, we tried Nature Valley’s® Peanut Butter Oatmeal Squares. The kids and I loved how soft they were, but I didn’t love the ingredients used. So, when we got home, I decided to make my own version of oatmeal bars.

These homemade oatmeal bars are soft and chewy. They taste a lot like peanut butter cookies mixed with oatmeal. I use natural sweetener like honey, plus good ingredients like peanut butter, oats, and oat flour. The peanut butter chips have some sugar, but you can switch them with dark chocolate to make the bars more nutritious.

Oatmeal Bars Ingredients

Peanut Butter: This provides the main flavor, structure, and is filling due to its protein content.
Honey: Naturally sweetens the bars and is rich in antioxidants.
Light Brown Sugar: Adds a bit more sweetness, used minimally (only 1/4 cup).
Egg: Stabilizes the batter, adds flavor and protein.
Vanilla Extract: Gives a subtle flavor enhancement.
Baking Soda: Prevents the bars from being too dense.
Oats and Oat Flour: These form the base of your oatmeal bars, providing structure and chewiness. You can make oat flour from these same oats.
Peanut Butter Chips: They add a fun element, but you can replace them with nuts or dark chocolate chips for a healthier option.

QUICK TIP

Line the pan with parchment paper and leave an overhang for easy removal. These oatmeal bars stick to the pan and be nearly impossible to pull out without the parchment paper.

How To Make Oatmeal Bars

Prep: Preheat your oven and line an 8×8-inch baking pan with parchment paper.
Mix: In a large bowl, combine peanut butter, honey, brown sugar, an egg, vanilla extract, baking soda, salt, old-fashioned oats, and oat flour. Beat until smooth. Then, fold in the peanut butter chips.
Bake: Pour the batter into the pan and smooth it out. Bake.
Cut and Serve: Let the oatmeal bars cool in the pan, then cut them into squares.

More Easy Snack Recipes

Chicken Larb

by Chelsea Lords

Whip up a zesty Thai Chicken Larb in under 30 minutes! This delicious blend of ground chicken, garlic, ginger, and lime, bursting with fresh herbs, is a nutritious dish. Serve it atop fragrant coconut lime rice or tuck into crisp lettuce wraps for an instant family favorite!

What is Chicken Larb?

Larb Gai is a traditional dish from Thailand and Laos that is basically a meat salad. It’s featured on Thai restaurant menus and is a popular street food dish. Larb is made with ground chicken or pork and flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder. It’s an explosion of flavor with spicy, sour, sweet, and salty notes in every bite. Larb is usually served with sticky rice, lettuce, and lots of fresh herbs.

This Chicken Larb I’m sharing today is not an authentic version, but rather a quick, 30-minute, weeknight meal that still has all the great flavors and textures you love. While authentic larb can be a time consuming labor of love, and not a weeknight-type recipe, now you can have Chicken Larb whenever the cravings strike!

To make this recipe more accessible and easy, I’ve replaced the fish sauce with soy sauce (a more readily available ingredient in most kitchens), replaced the typical ground chilies with chili sauce, and left out the toasted rice powder.

Ingredients In Chicken Larb

Larb:

Coconut or Olive Oil: Used to cook the chicken and veggies.
Garlic and Ginger: They give the dish a strong and zingy taste.
Green Onions: They add a bit of a crunch and a light onion flavor.
Ground Chicken: The main part of the dish that soaks up all the other flavors.

Sauce:

Soy Sauce: Makes the sauce taste deep and rich.
Lime Juice and Zest: Make the sauce taste fresh and tangy.
Sambal Oelek: Makes the sauce spicy.
Brown Sugar: Makes the sauce a little sweet to balance the spice.
Salt and Pepper: Make everything taste better.

Toppings:

Mint, Cilantro, Basil: These are fresh greens that make the dish taste really fresh.
Cucumbers: They are cool and crunchy, nice to eat with the spicy chicken larb.
Rice Vinegar, Olive Oil, Lime Juice (for cucumbers): These mix with the cucumbers to make them tangy and tasty.

Cooking sticky rice in a pan.

How To Make Chicken Larb

Cook Rice (if you’re making it): Mix basmati rice with coconut milk, water, and a little salt. Boil, then simmer until the water is gone. Let it sit, then fluff it up and mix in lime zest and juice.
Make the Sauce: In a small bowl, stir together soy sauce, lime zest and juice, chili paste, brown sugar, and a pinch of salt.
Prepare Toppings: Slice cucumbers and mix with rice vinegar, olive oil, lime juice, and a sprinkle of salt and pepper.
Cook the Larb: Heat oil and cook garlic, ginger, and green onions until they smell nice. Add the ground chicken and break it apart while it cooks. Once it’s cooked, add the sauce and cook a little more.
Serve: Put rice on plates, top with the chicken, sprinkle with herbs, and add some cucumbers on the side. You can also wrap the chicken larb in lettuce leaves if you like.

QUICK TIP

Aim to use dark meat ground chicken. Most of the fat in chicken is in the dark meat; the lighter the color of the ground chicken, the lower the fat content. Lower fat meat means it will dry out quicker and faster and taste drier when cooked.

VARIATIONS

Switch Things Up

Add fish sauce: A splash or two of fish sauce will accentuate the Thai flavor.
Spice levels: Start with 1 teaspoon of the chili sauce and increase from there, going slowly if you’re sensitive to heat. You can also try Sriracha® in place of the chili sauce.
Swap the meat: I have personally only tested this chicken larb recipe with ground chicken, but I think ground pork would work well in its place. You can also try ground turkey, but you may need to slightly increase the amount of sauce.
Bulk up with veggies: I love bulking up recipes with extra veggies. So, while not fully authentic, you could add some finely diced mushrooms, carrots, and bell peppers to the larb mixture. If you add a lot, you’ll likely want to increase or double the sauce.

Chicken Larb FAQs

1What Does Larb Taste Like?

Chicken Larb should be ever-so-slightly sweet, have a touch of spice, and have a hit of acid from the lime. Larb is intended to be spicy but doesn’t have to be overly so. We only add in 1 tablespoon chili paste and my kids inhale this, but if you aren’t feeding kids and/or like things a little spicier, you may want to increase the amount of chili paste.

Chicken Larb also is a lighter dish; it should feel nutritious and nourishing, especially with all the herbs and fresh ingredients in there. It should taste fresh and bright and deliver a myriad of textures.

I’ve also added a quick cucumber topping, which further flavors the dish and adds a nice soft crunch while bringing together all the flavors and textures.

2Is Larb Served Hot Or Cold?

Traditionally larb is served hot — right after it is done cooking. That said, many restaurants serve larb cold or at room temperature in a salad-type dish or for salad wraps. We like it served hot; as soon as it’s done!

3Is Larb Gluten Free?

This larb can easily be made gluten free by swapping in coconut aminos for the soy sauce. Check to be sure all the products you use are in fact gluten free and not manufactured in a facility that contains gluten. (Here’s a guide for specific gluten free brands).

More 30-Minute Dinner Recipes

Turkey Taco Salad

by Chelsea Lords

Turkey Taco Salad features ground turkey cooked with veggies, taco seasoning, and salsa, served over lettuce, topped with taco salad favorites, and drizzled with a creamy cilantro dressing.

Love cooking with ground turkey? Try these Green Chile Ground Turkey, Ground Turkey Bowls, or this Asian Ground Turkey next!

Nutritious Turkey Taco Salad

Mix ground turkey with tons of healthy ingredients — plenty of vegetables, seasonings, beans, and salsa– and you’ve created an unforgettable salad. Add in your other taco salad favorites (mine are Cheddar cheese, tortilla strips, lots of avocado, fresh lime, and plenty of cilantro), drizzle with an easy 5-minute blender dressing that is amazing, and you are on your way to one of the best ever taco salads!

Turkey Taco Salad toppers

Taco turkey meat: Cook the ground turkey with diced onion, pepper, and garlic to infuse lots of flavor. We also add in a packet of taco seasoning or a homemade taco seasoning blend (see below).
Beans: Black beans, dark red kidney beans, or chili beans all taste great in this salad.
Salsa: Stir in either salsa or picante sauce with the ground turkey and bean mixture. The salsa ensures plenty of flavor and seasoning, as well as moisture for the ground turkey.
Cherry tomatoes: Quarter or halve cherry tomatoes for a juicy, sweet topping. I like using heirloom cherry tomatoes for even more flavor and variety.
Red onion: If you like raw red onion in a taco salad, use that instead of the yellow onion called for in the recipe. Use half of the red onion in the ground turkey mixture (instead of the yellow onion) and use the rest to top the salad.
Avocado: A ripe, thinly sliced or chopped avocado adds a nice creaminess to the salad. A big scoop of guacamole is a great alternative.
Cheddar cheese: We love a handful of freshly grated extra-sharp Cheddar cheese to the salad. A light sprinkle of cotija cheese or queso cotija would also be delicious.
Tortilla strips: Either homemade or store-bought tortilla strips add a nice crunch and if they’re seasoned, a nice additional flavor to the salad.
Fresh lime: We love a few squeezes of fresh lime over everything; it adds freshness and brightness to the salad.
More cilantro: Use full leaves or chop up some leftover cilantro (from the dressing) to add to this salad. Alternatively, thinly sliced scallions or green onions would work well.
Corn: Frozen (and thawed) corn or corn cut off the cob makes another fun addition to Turkey Taco Salad.

Homemade taco seasoning

To keep the prep on this chicken taco salad easier, I use a packet of taco seasoning for the ground turkey. If I’ve got extra time I’ll whip up a quick taco seasoning (and honestly, there is no comparison between homemade vs. packet!).

Here’s the recipe for that:

1 tablespoon ground chili powder
1 teaspoon each: ground cumin, ground paprika
1/2 teaspoon each: onion powder, garlic powder, dried oregano, salt, and pepper
1/2 tablespoon beef bouillon powder (optional)

Stir the seasonings together and use in place of the taco seasoning packet when cooking the ground turkey.

QUICK TIP

When you’re mixing the seasonings together to make homemade taco seasoning, create an assembly line and fill several small plastic bags. Now you’ll have homemade taco seasoning whenever you need it. That’s really saving time!

Creamy Cilantro Dressing

We’re obsessed with this dressing and use it often! It’s the perfect complement to Turkey Taco Salad. A few notes on the dressing:

I recommend making it in advance so it has a chance to chill. The flavors intensify and meld together as this dressing chills.
Don’t forget to season: The ranch seasoning adds a good amount of salt, but make sure to test the dressing and see if it needs any more.
Taste and adjust: While we’re talking about seasoning this dressing, don’t forget to taste and adjust the dressing to personal preference. I’ll often add in more cilantro since we love it.
If you don’t have buttermilk, use sour cream instead. Low-fat or fat-free sour cream works great.

Turkey Taco Salad Tips

Roll the romaine lettuce into thin cigars and thinly slice. Chop the thin slices to get thin, short ribbons of lettuce. This gives the lettuce more surface area for the dressing to coat and makes the salad easier to eat.
Wash lettuce and make sure to dry thoroughly. There’s nothing that ruins a salad quicker than wet lettuce! Use a salad spinner, if you have one, to ensure the lettuce is 100% dry before adding anything else.
Use a ripe avocado — it makes all the difference in adding a creamy element to this turkey taco salad. How to test if an avocado is ripe: If an avocado yields to firm gentle pressure (shouldn’t give in too easily) you know it’s ripe and ready to eat.

Turkey Taco Salad leftovers

Once dressed, this salad doesn’t store well, because the dressing makes the lettuce and other ingredients soggy. I’d recommend only dressing what you will enjoy the same day. Store the dressing and salad separately. You’ll also want to store the avocado separately since it has a tendency to brown and change texture.

One of our favorite ways to re-purpose these leftovers is in a wrap. Warm a large tortilla and layer in the (re-heated) turkey taco filling. Top it with cheese, shredded lettuce, and plenty of the sauce. Roll it up and enjoy!

Make ahead

The components for this turkey taco salad can all be prepared ahead of time and then assembled just before serving. Store the dressing in a covered container in the fridge and shake (or stir) before tossing with the salad. Slice the avocado right before serving.

More Delicious Salad Recipes

BBQ Chicken Salad with a creamy cilantro dressing
Strawberry Avocado Salad with a creamy poppyseed dressing
Beet and Goat Cheese Salad with a balsamic vinaigrette
Panzanella Salad toasted bread salad
Fruit Salad Recipe with a citrus vinaigrette

Creamy Balsamic Dressing (Spring Cobb Salad)

by Chelsea Lords

Luscious Creamy Balsamic Dressing coats a spring Cobb salad featuring hard-boiled eggs, chicken, bacon, and seasonal veggies. This salad is vibrant, textural, and packed with fresh seasonal produce.

Creamy Balsamic Dressing

This salad is fresh, vibrant, and the perfect way to celebrate springtime. We’ve got crisp fruits and veggies with savory bacon and tender chicken all tossed in the most life-changing Creamy Balsamic Dressing.

This dressing has become my latest addiction. It’s incredibly easy to make: just throw all the ingredients into a blender and let it whirl! Made with wholesome ingredients, we’re using Greek yogurt instead of the typical mayo or heavy cream found in creamy dressings, making it utterly delicious. It boasts a robust flavor, creamy and thick texture, with the perfect balance of sweetness, tartness, and a hint of garlic. I believe you’re going to really love it!

Creamy Balsamic Dressing Ingredients

Greek Yogurt: Creates a creamy base.
Balsamic Vinegar: Adds a sweet and tangy flavor.
Maple Syrup: Balances acidity with sweetness.
Olive Oil: The oil gives flavor to the dressing and is essential for emulsification to take place with the balsamic vinegar.
Dijon Mustard: Enhances thickness and adds a sharp taste.
Garlic, Salt, and Pepper: Season and add depth to the dressing.

How To Make Creamy Balsamic Dressing

It’s as easy as 1,2,3..

Combine all your ingredients in a blender.
Blend until the mixture is smooth and emulsified.
Transfer the dressing to a covered container and refrigerate until ready to use. Shake well before dressing the salad.

QUICK TIP

This salad recipe is very adaptable; you can add in just about any seasonal produce you like and it will work well with Creamy Balsamic Dressing and mixed greens. Get creative!

Tips For Success

Use high-quality, sweet, and flavorful Greek yogurt; avoid low-fat or fat-free to prevent a thin, flavorless dressing.
Taste and adjust the dressing after blending; add maple syrup for less sweetness, or more Dijon mustard or balsamic vinegar for extra tang.
Chill the dressing in a covered container before serving for enhanced flavor, and shake well before adding to the salad.

More Salad Recipes:

Kale Avocado Salad with creamy avocado dressing
Greek Pasta Salad with Greek vinaigrette
Corn Salad with lime vinaigrette
Roasted Veggie Salad Panzanella salad
Apple Salad with an apple cider vinaigrette

Apple Turnover

by Chelsea Lords

This simple Apple Turnover recipe will turn heads! It’s made with store-bought puff pastry, filled with sugared apples, and coated in an easy glaze.

After trying an apple turnover, make sure to give this Apple Crumble or this Caramel Apple Cheesecake a try!

Apple Turnover

Since I’ve known my husband, he’s always ordered an apple turnover whenever it’s been on the menu. After taking bites of the turnovers he’s had over the years, I’ve been determined to make him a better version at home. And this Apple Turnover recipe is just that — so much better than you’d find at any fast food restaurant! It’s soft, flaky, buttery, and best of all, packed with cinnamon-sugared apples!

Apple Turnover Tips

Use a ruler: When measuring the size to cut the puff pastry dough, I highly recommend a ruler for precision — it removes any guessing for how thick/wide you need to roll it out.
Grab tart apples: The sugar and other ingredients added to the filling may vary, depending on how sweet the apples are. I recommend Granny Smith apples for this Apple Turnover recipe; using another variety might leave you with overly sweet turnovers.
Line your tray with parchment paper: No matter how well you seal your apple turnovers, they tend to leak. Save yourself clean up by lining the tray before baking!

Can you freeze Apple Turnovers?

Yes! Completely prepare the apple turnover recipe and before brushing on the egg mixture or baking, freeze the turnovers (on the tray). Once the turnovers are frozen, wrap them tightly in plastic wrap and then place them in an airtight freezer bag.

To bake frozen Apple Turnovers

You can take each unbaked Apple Turnover straight from the freezer (no need to thaw) and place it on a parchment paper-lined tray. Brush with egg white mixture and bake for a few minutes longer (3-5) than if they were made fresh (watch carefully!).

VARIATIONS

Variation Ideas

Caramel Apple Turnovers: Drizzle caramel sauce inside the turnovers with the apple mixture and finish with a caramel glaze on top after baking.
Berry Apple Version: Mix in fresh or frozen berries (like raspberries, blueberries, or blackberries) with the apple mixture for a fruity variation.
Maple Pecan Apple Turnovers: Use maple syrup instead of white sugar in the filling and add chopped pecans for a crunchy texture.

More Dessert Recipes:

Oatmeal Cookies with ground cinnamon
Pumpkin Cheesecake Bars with a streusel
Applesauce Cake with cream cheese frosting
Peach Cobbler with sugared topping
Apple Fritter Bread with a simple glaze

Chicken Lettuce Wraps

by Chelsea Lords

Flavorful Chicken Lettuce Wraps with ground chicken, tons of veggies, and a delicious sauce to coat it all!

We’re obsessed with Chicken Lettuce Wraps! Try some of our other favorites next: Peanut Chicken Lettuce Wraps, Taco Lettuce Wraps, Vegetarian Lettuce Wraps, or Beef Lettuce Wraps.

Chicken Lettuce Wraps

I’ve been working on this recipe for quite some time now, and am so pleased with the result. Most chicken lettuce wraps have loads of sugar in them or the sauce is primarily made of hoisin sauce. I’m personally not a huge hoisin sauce fan, so I wanted a sauce that was still flavorful without the hoisin. I also wanted to keep these lettuce wraps on the healthier side for a good and nutritious meal instead of a sugar-laden “once-in-a-while” indulgence.

In fact, I’ve been making a batch of the filling every Sunday night and using it for weekly lunches. This recipe is one of the best for meal prepping; the filling stores and reheats exceptionally well. In fact, the filling gets more flavorful every day — it’s so good!

I store the filling in a container in the fridge separate from the lettuce that’s washed, dried, and stored in its own container. Come lunchtime, I heat up a portion of the filling and layer it in the prepped lettuce wraps — lunch in an instant!

QUICK TIP

Aim to use dark-meat ground chicken. Most of the fat in chicken is in the dark meat; the lighter the color of the ground chicken, the lower the fat content will be. This also means it will dry out quicker and faster and taste drier when cooked.

Ingredients In Chicken Lettuce Wraps

FILLING INGREDIENTS

Yellow Onion, Carrots, Mushrooms, Red Pepper: Vegetables provide texture, sweetness, and nutrition to the filling.
Vegetable Oil: Medium for cooking and sautéing the vegetables and chicken.
Garlic and Ginger: Flavor bases that add a distinctive aroma and taste.
Ground Chicken: The protein of the dish that adds substance and complements the textures of the other filling ingredients.
Water Chestnuts: Add a crunch and mild sweetness to these chicken lettuce wraps.
Green Onions: Offer a fresh, sharp flavor that contrasts the cooked ingredients.
Lettuce Leaves: Serve as a crunchy and fresh wrapper for the filling.
Peanuts or Cashews (Optional): Provide additional crunch and nuttiness.
Lime Wedges (Optional): Add fresh acidity that can brighten the overall flavors.

SAUCE INGREDIENTS

Sauce Composition: The combination of cornstarch, chicken stock, soy sauce, rice vinegar, oyster sauce, sesame oil, brown sugar, honey, and sriracha creates a complex, flavorful sauce that serves as the chicken lettuce wraps’ backbone, providing thickness, gloss, savory depth, a balance of sweet and spicy notes, a touch of acidity, and an aromatic finish.

How To Make Chicken Lettuce Wraps

Make the Sauce: Whisk cornstarch and a bit of chicken stock to make a slurry, then mix with the rest of the sauce ingredients and set it aside.
Prepare the Vegetables: Finely dice onions, carrots, mushrooms, red pepper, water chestnuts, and green onions. Mince garlic and ginger.
Cook Chicken: Heat oil in a skillet, cook onions, garlic, and ginger, then add the chicken, breaking it apart until cooked.
Combine Chicken and Veggies: Add the diced vegetables to the chicken, cooking until tender.
Add Sauce to Filling: Pour the sauce over the chicken and vegetable mixture, cooking until the sauce thickens.
Assemble Wraps: Spoon the filling into lettuce leaves, garnish with green onions, nuts if desired, and serve chicken lettuce wraps with lime wedges.

Toppings

Chopped peanuts or cashews: I like getting roasted and salted nuts for these wraps. They add a nice crunch and hit of saltiness.
Fresh green onions: Thinly slice some green onions to finish up these wraps and add a nice fresh touch.
Fresh lime: I usually serve these wraps with a few lime wedges on the side so everyone can add a few squeezes right before eating. I intentionally didn’t add lime juice to the sauce because I planned for it here.
Extra sriracha: For some more heat, add a few extra dashes of sriracha on top.
Rice sticks: Many restaurants serve crispy fried noodles on top of their wraps. I love these, but don’t often go to the extra effort of making them for a weeknight meal. If you’d like to make them, try this recipe.
Hoisin sauce: If you like hoisin sauce, use it as a dip for these lettuce wraps!

More 30-Minute Dinner Recipes

Roasted Potatoes

by Chelsea Lords

These Roasted Potatoes are a favorite, tossed in oil and spices, then roasted for a crispy exterior and fluffy interior.

Serve these tasty potatoes with almost anything! They’re perfect alongside homemade Hamburgers, Short Ribs, or Honey-Garlic Chicken Thighs.

Best Roasted Potatoes

We just can’t get enough of potatoes, in every way you can cook them. These mashed potatoes? Incredible! Smashed Potatoes, Twice-Baked Potato Casserole, and Creamed Potatoes?! Can’t live without ’em. And these Roasted Potatoes? They’re the absolute best!

These potatoes have that perfect crispy outside and fluffy inside, kinda like fries but better for you. They’re cheap to make, super filling, and go with pretty much anything!

Roasted Potatoes Ingredients

Baby gold potatoes: These are ideal for their buttery texture and thin, crispy skin.
Olive Oil: Oil enhances flavor and crispiness. Use extra virgin for maximum results!
Garlic and onion powder: These add a savory depth of flavor.
Paprika: Go with regular paprika unless you want a warmer feel–then use smoked paprika.
Salt and pepper: S&P are basic but essential. Add to taste.
Thyme: Add some freshness! You can also substitute with rosemary or oregano.

STORAGE

What To Do With Leftovers

Storing: These potatoes are best when they’re hot and fresh. Store cooled leftovers in the fridge, in an airtight container, for up to five days.

Reheating: Bake at 450°F for 5-6 minutes with a little oil. (If you want to keep ’em crispy, avoid the microwave).

What To Serve With Roasted Potatoes

Meats: Potatoes pair well with chicken, steak, pork chops, lamb.
Seafood: Try them with salmon, shrimp, and light fish.
Salads: Complement with a garden salad, Caesar, or Italian salad.
Eggs: Potatoes and eggs are a classic for breakfast or brunch.
Burgers and Sandwiches: Ideal as a side.
Soups and Stews: These go well with hearty soups.
Dips: Serve with sour cream, aioli, or spicy dips.

More Potato Recipes:

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Roasted Potatoes

5 from 4 votes

- Review this recipe

These Roasted Potatoes are a favorite, tossed in oil and spices, then roasted for a crispy exterior and fluffy interior.

All the roasted potatoes fresh out of the oven ready to be enjoyed.

Print Recipe

Roasted Potatoes

5 from 4 votes

- Review this recipe

Print Recipe

These Roasted Potatoes are a favorite, tossed in oil and spices, then roasted for a crispy exterior and fluffy interior.

Course Appetizer, Side Dish

Cuisine American, Vegetarian

Keyword Roasted Potatoes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 6 -8 as a side

Chelsea Lords

Calories 197kcal

Author Chelsea Lords

Cost $5.23

Equipment

Sheet pan and metal spatula

Ingredients

▢ 2 pounds baby gold potatoes (unpeeled), cut in half (Note 1) (5-1/2 cups once cut)
▢ ¼ cup olive oil
▢ 1 teaspoon each: garlic powder & onion powder
▢ 1½ teaspoons paprika (smoked if preferred)
▢ Salt and pepper (recommend 1 tsp salt & 1/2 tsp pepper)
▢ 3 sprigs of fresh thyme, optional
▢ Optional: finely chopped parsley or fresh thyme leaves OR finely grated Parmesan

Instructions

PREP: Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper. Ensure the potatoes are cut into halves or quarters, aiming for uniform 1½-inch pieces.
ASSEMBLE: Add the cut potatoes to the pan. Drizzle on oil and sprinkle on the seasonings. Toss everything well to evenly coat the potatoes. Spread them out in a single layer, making sure they don’t overlap. If using thyme sprigs, arrange them evenly between potatoes.
ROAST: Bake for 30 minutes. Remove and toss with a metal turner (See Note 2). Return to the oven for another 25-30 minutes or until potatoes are golden and tender (easily pierced with a fork). If you want extra crispy potatoes, arrange so the cut side touches the tray after flipping.
ENJOY: Once done, remove from the oven and toss again. Allow to cool slightly before adding fresh herbs or grating Parmesan cheese on top (use a microplane). Serve and enjoy!

Video

Recipe Notes

Note 1: Potatoes: We prefer baby gold potatoes, but any small potatoes with tender skin will work. Cut all of the potatoes to approximately the same size for even cooking.

Note 2: Sticking: If the potatoes stick to the pan and don't flip easily, they just need more cooking time. They will release more easily once sufficiently cooked.

Nutrition Facts

DID YOU MAKE THIS RECIPE?

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Butterscotch Cookies

by Chelsea Lords

The softest and chewiest Butterscotch Cookies with a deep, rich caramel-toffee flavor. These cookies are loaded with butterscotch baking chips to further intensify their sweetness and flavor.

What exactly is the flavor of butterscotch?

Butterscotch flavor comes from brown sugar and butter. It’s not like caramel, which is just sugar without butter or molasses. To make butterscotch sauce, you mix brown sugar, butter, cream, and a bit of salt.

The easiest way to make butterscotch cookies is by using butterscotch chips. But I wanted a rich butterscotch taste. This required lots of testing, and the result is the best Butterscotch Cookies I’ve ever had! I started by adding the key ingredients of butterscotch – butter, dark brown sugar, and molasses – to the cookies. Then, I also added butterscotch chips to make the flavor even stronger.

QUICK TIP

Brown sugar gets its color from molasses mixed into white sugar. Dark brown sugar just has more molasses. In these cookies, we use both light and dark brown sugar and add even more molasses for flavor. This extra molasses makes the cookies very soft and chewy.

What to expect from these Butterscotch Cookies

These cookies taste like molasses and sweet caramel-toffee. They are very soft and chewy, with edges that are just a bit crispy. They have lots of butterscotch chips in them, which makes the butterscotch flavor stronger and adds sweetness and a nice texture.

Let’s talk molasses

The molasses gives a soft caramel or toffee taste. It also helps make the cookies soft and chewy. Plus, molasses adds a little sweetness to the Butterscotch Cookies.

At the store, you’ll find many types of molasses, from light to very dark (blackstrap). Blackstrap molasses is strong and a bit bitter, not very sweet, and usually doesn’t taste good in baked stuff. Instead, use dark molasses, also called “robust” or “full-flavored.” It has a rich, sweet taste.

I have tested these cookies with Brer Rabbit® and Grandma’s® and would recommend both.

QUICK TIP

Use leftover molasses in these Gingersnap Cookies, these Easter Cookies, or Oatmeal Scotchies.

Dark Brown and Light Brown Sugar in these Butterscotch Cookies

Beyond the actual molasses in these cookies, we’ve also got dark and light brown sugar–and they also contain molasses. Dark brown sugar has more molasses, and because of the increased amount of molasses, it has a darker and deeper color with a stronger flavor.

I like using a combo of both in these Butterscotch Cookies, to ensure a well-balanced flavor as well as for texture reasons. (There is less overall moisture in light brown sugar.)

If you’d rather use just one type of sugar, you can use all light brown sugar.

Dark brown sugar is sold with the other sugars in the grocery store baking aisle. The two look similar, yet dark brown sugar is darker overall in color.

Butterscotch Cookie Tips

Don’t use hot butter. Hot butter will melt the sugars and cause oily cookies. It’s melted for texture reasons but needs to slightly cool down before continuing with the cookie making.
Measure the molasses carefully. If the measuring spoons are over-filled with molasses, the flavor can be overwhelming and cookie dough could end up too wet. Measure just to the top of the measuring spoon.
Thoroughly mix the melted butter and brown sugar. While stirring, it may seem like the sugars and butter won’t ever incorporate, but keep mixing until they do. Take the time to do this; otherwise, the cookies will end up greasy. If butter and sugars are separating, the mixture hasn’t been stirred thoroughly enough.

More Cookie Recipes

Funfetti Cookies soft sugar cookies with sprinkles
Maple Cookies with a maple glaze
Cookies and Cream Muddy Buddies with Oreo cookies
Salted Caramel Cookies with cream cheese frosting and a caramel drizzle
Magic Cookie Bars with a graham cracker crust

The Best Raspberry Salad

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QUICK TIP

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Candied Pecans*

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Dressing

Instructions

For the candied pecans (See Note 1)

For the salad:

For the dressing:

Recipe Notes

Nutrition Facts

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Ghost Cookies

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Egg Skillet

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What is Chicken Larb?

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Switch Things Up

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