Asparagus Salad by Chelsea Lords This Asparagus Salad combines crisp roasted asparagus, fresh cherry tomatoes, garlicky couscous, and feta cheese with a simple balsamic vinaigrette. It makes the perfect spring salad that’s a hit wherever it’s served! If you’re making Asparagus Salad for Easter dinner, I’d recommend pairing it with this Grape Salad, Dinner Rolls, and Roasted Brussels Sprouts. Asparagus Salad Asparagus Salad is perfect for springtime and an absolute must-have on our Easter dinner table! It’s simple to make, looks amazing, and is downright delicious. Growing up, my mom made a similar salad to this every year for Easter and everyone always loves it (especially that tasty roasted asparagus!) It gets a strong and delicious flavor with a little bit of sweetness, plus extra yummy tastes from the oil and spices used on it. When paired with garlicky couscous, salty feta cheese, and fresh cherry tomatoes, there are few salads that can compete! Let’s talk couscous One of my favorite things about couscous is how fast it is to prepare. From start to finish it can be ready in 10 minutes or less. For Asparagus Salad, I use a boxed and seasoned couscous mix for a couple of reasons. First, it’s very fast and convenient, and second, it adds an amazing flavor to the salad without requiring any extra ingredients on your part. Our favorite couscous mix is the one pictured above — a couscous mix that is “Roasted Garlic & Olive Oil” flavored. That said if you’d prefer not to use a boxed couscous, use plain couscous in its place. There are several different types of couscous, so make sure to get the small (Moroccan) couscous so it cooks up in this short amount of time and mixes into the salad nicely. Let’s chat roasted asparagus When purchasing asparagus at the store, look for straight (not saggy) and plump asparagus spears, avoiding asparagus with dry or split ends. Purchase the freshest possible asparagus and use it within 1-2 days of purchasing. Wetness and slime are signs that asparagus is no longer good. Clean and prepare the asparagus by rinsing the asparagus spears under cold water to remove any dirt. Dry the spears by rolling them between two kitchen towels. Snap off the ends. The bottom inch (or so) will naturally break off. This breaking point is where the woody part ends and the tender stem begins. This is why it’s best to break with your hands instead of cutting all at once. By cutting all at once you might cut too much of the tender stem off or not enough of it. Roast the asparagus on a large sheet pan and toss first in olive oil and seasonings. Roast until perfectly caramelized (more on this in FAQs section below). QUICK TIPDid you know the size of asparagus can tell you about its taste? Thin asparagus is sweeter and soft. Big asparagus has a stronger taste and is chewier, kind of like meat. Asparagus Salad FAQs1Can you eat asparagus raw in a salad?You can eat asparagus cooked or raw; it is perfectly safe to eat raw. That said, I think it tastes best being roasted– which is how we prepare it for this salad. Because it does have a rough texture and intense flavor, roasting asparagus is very popular — the high heat, olive oil, salt, and pepper add a wonderful flavor and texture. 2What goes well with asparagus? Some of our favorite meals using roasted asparagus (besides as a side dish or in this salad) is this One-Pan Potatoes and Sausage or this One-Pan Lemon Chicken. Asparagus pairs really nicely with meaty main dishes or grilled meat/seafood. We love it on the side of this grilled chicken or grilled flank steak. 3Can you eat cooked asparagus cold?Yes! Roasted asparagus is especially delicious chilled. It is meant to be served cold (or at room temperature) in this Asparagus Salad recipe. 4Can you eat the top of asparagus?You can enjoy the entire asparagus spear except for the woody stem towards the bottom. The woody stem naturally breaks off and is discarded, but the rest of the asparagus (including the head) is delicious! 5How do I know when asparagus is done cooking? Roasted asparagus is done when it’s bright green and tender but still has a slight bite to it. You can pierce the spears with a fork or take a quick bite of one to gauge how crisp-tender they are. Difficult to chew? Undercooked Mushy? Overcooked Err on the side of undercooking because you can always add it back to the oven for another minute or two. Roasting time for asparagus can vary greatly depending on how fresh the asparagus is and especially how thick the asparagus stems are. Asparagus Salad Dressing Make the dressing 1-2 days before you need it and keep it in a jar. If the dressing splits or gets lumpy, it’s okay—it’s just the olive oil getting solid in the cold. Before you use it, take it out of the fridge for about 20-30 minutes to warm up, then shake it well to mix it again. Change the amount of garlic to what you like. There’s garlic in both the couscous and the dressing. If you don’t love garlic, you may want to leave it out of the dressing. Pay close attention to the balsamic vinegar. To make the dressing, you need to cook down the vinegar, which is easy. Just pour some balsamic vinegar into a small pot and let it boil until there’s less of it. Since you’re using a little bit of vinegar, it will cook down fast. Make sure to watch it closely so it doesn’t burn. Cool the dressing in the fridge before you put it on the salad. Because you heat the balsamic vinegar to make it less, the whole dressing needs to be cold before you use it on the salad. Asparagus Salad Tips Cheese: We love feta, but goat cheese is another delicious topping with these ingredients. If you aren’t a fan of either, a little bit of freshly grated Parmesan would be delicious. Add cheese last: This salad is best with the cheese sprinkled on right before serving instead of mixing the cheese and then tossing it into the salad. Season to taste: We like this salad more on the salty side, so the asparagus, dressing, and couscous are all seasoned. Plus, feta cheese is naturally salty. If you are watching your salt levels, add salt slowly and to taste. Add fresh lemon: The recipe says to put lemon juice on the asparagus, but squeezing more lemon juice over the Asparagus Salad just before you eat it makes it taste really fresh and lively! STORAGE Asparagus Salad doesn’t keep well once it’s made. After putting it together, you should eat it quickly. If you wait too long, the dressing will make the ingredients mushy. To make ahead: Prepare everything, but store ingredients separately in the fridge. Assemble everything right before eating. More Spring Recipes Spring Quinoa Salad with steak Easter Dinner all on one sheet pan Confetti Bars spring-inspired Mango Salad with fresh berries Beet Salad with a balsamic-orange dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Asparagus Salad 5 from 5 votes - Review this recipe This Asparagus Salad combines crisp roasted asparagus, fresh cherry tomatoes, garlicky couscous, and feta cheese with a simple balsamic vinaigrette. It makes the perfect spring salad that's a hit wherever it's served! SAVE TO RECIPE BOX Print Recipe Asparagus Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Asparagus Salad combines crisp roasted asparagus, fresh cherry tomatoes, garlicky couscous, and feta cheese with a simple balsamic vinaigrette. It makes the perfect spring salad that's a hit wherever it's served! Course Side Dish, Vegetarian Cuisine American Keyword asparagus salad Prep Time 30 minutes minutes Cook Time 17 minutes minutes Total Time 47 minutes minutes Servings 6 as a side salad Chelsea Lords Calories 207kcal Author Chelsea Lords Cost $7.12 Ingredients▢ 1 bunch fresh asparagus (~1 lb.)▢ 2 tablespoons extra virgin olive oil▢ Fine sea salt and pepper▢ 1 fresh lemon▢ 1 package (5.8 oz.) Roasted Garlic and Olive Oil Couscous Note 1▢ 1 cup ripe cherry tomatoes, halved (1/2 of 1 10.5 oz. container)▢ 1/3 cup feta cheese, crumbledDressing▢ 3 tablespoons balsamic vinegar▢ 2 tablespoons extra virgin olive oil▢ 1/2 teaspoon minced garlic▢ 1 teaspoon Dijon mustard▢ 1/2 tablespoon honeyUS - Metric USMetric InstructionsASPARAGUS PREP: Preheat the oven to 425 degrees F. Break the woody ends off the asparagus. Toss the asparagus, 2 tablespoons olive oil, about 1 teaspoon salt, and 1/2 teaspoon pepper (or to taste) together on a large sheet pan. Space out asparagus on a sheet pan so it has plenty of room to roast; if the pan is crowded, it will steam instead of roast.BAKE ASPARAGUS: Bake in the oven for 7-15 minutes (depending on the asparagus thickness; thinner stems will cook very quickly), flipping the spears once halfway into the cooking time. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces. COUSCOUS: Meanwhile, prepare the packaged couscous according to package directions. Transfer to a large bowl and allow to cool. (See Note 1.) DRESSING: While the asparagus is cooking, prepare the dressing. Pour the balsamic vinegar in a small saucepan over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1 and 1/2 tablespoons). This happens very quickly once it is boiling, so don't walk away -- watch it closely. Allow to slightly cool and then add to a Mason jar. Add remaining dressing ingredients and season to taste with salt and pepper. (I add 1/4 up to 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.) Put the lid on the jar and shake to combine. You may need to stir the dressing to get the honey to incorporate. Place in the fridge to chill until ready to dress salad; shake again before topping the salad. SALAD ASSEMBLY: Halve the cherry tomatoes. Add the tomatoes and cooled, chopped asparagus to the large bowl with the couscous. Gently toss. Read the next step and then add dressing to taste with another fresh squeeze of lemon if desired. (We love fresh lemon; it really makes the flavors sing!) Gently toss again and then top with the crumbled feta cheese. Taste and adjust seasoning if needed. Enjoy immediately.STORAGE: If you don't plan on eating all of the salad, only dress what you will eat, since this salad doesn't sit well with the dressing for an extended time. Video Recipe NotesNote 1: I use a boxed and seasoned couscous mix for this salad. Our favorite couscous mix is made by Near East and is labeled as "Roasted Garlic & Olive Oil" flavored. If you'd prefer not to use a boxed couscous, use about a half cup of plain couscous in its place. There are several different types of couscous, so you want to make sure to get the small (Moroccan) couscous so it cooks up in this short amount of time and integrates into the salad nicely. Nutrition FactsServing: 1serving | Calories: 207kcal | Carbohydrates: 19g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 165mg | Potassium: 282mg | Fiber: 3g | Sugar: 5g | Vitamin A: 820IU | Vitamin C: 13mg | Calcium: 94mg | 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. Recipe inspired by my Mom’s Easter side salad which she got from AllRecipes.
Dole Whip by Chelsea Lords Look what I’ve got! Disney’s famous Dole Whip copycat recipe! This delicious blend of frozen pineapple, vanilla ice cream, pineapple juice, and a dash of flavor enhancers recreates the Disney classic right in your kitchen! Love all things pineapple? Try this Grilled Pineapple, Pineapple Chicken, or these Pineapple Chicken Salad Sandwiches. What Is Dole Whip? As a Disney enthusiast, my trips are often highlighted by indulging in Dole® Whips, churros, and carrot cake cookie sandwiches. The treats, honestly, are my Disneyland highlight. Recognizing the challenge of frequent Disneyland visits, I’ve brought the magic home by recreating these favorites, starting with the iconic pineapple soft serve. This pineapple-flavored soft-serve, a long-standing exclusive at Disney properties, is now accessible for homemade delight. Thanks to Disney releasing their Dole Whip recipe, I’ve added my own tweaks and helpful tips to make this delectable dessert easily in your kitchen! QUICK TIP Dole Whip, created in 1983 for Disneyland’s Enchanted Tiki Room, sponsored by Dole, quickly gained popularity and spread across Disney parks. By 1986, it reached Disney World Florida and is now widely available, but remains synonymous with Disney. Ingredients In Dole Whip Frozen Dole Pineapple: Key for its sweet, robust flavor. Substitute with fresh, ripe, and frozen pineapple if Dole brand is unavailable. Pineapple Juice: Essential for enhancing the pineapple taste, preferably small cans 100% juice. Vanilla Bean Ice Cream: Offers a richer vanilla flavor than regular vanilla ice cream, which uses vanilla extract. Use your extra ice cream in these Churro Ice Cream Sandwiches. Vanilla Extract: Optional, but enriches the overall flavor. Pinch of Salt: Also optional, but it balances and elevates the sweetness.” How To Make Dole Whip It’s as easy as 1,2,3… Blend Ingredients: Combine the frozen Dole pineapple, pineapple juice, vanilla bean ice cream, and a pinch of salt in a blender. Add vanilla extract if desired. Blend Until Smooth: Blend the mixture until it reaches a smooth, soft-serve consistency. Serve Immediately: Serve the Dole Whip immediately for the best texture, just like at Disney parks. Tips For Success Use a High-Powered Blender: This ensures smooth blending. If unavailable, blend in batches, though it might slightly alter the consistency. Achieving the Swirl: Use a frosting bag with a star piping tip to create the classic Dole Whip swirl. Transfer the blend into the bag and pipe into cups or bowls. Sweetness Adjustment: Modify sweetness based on the pineapple’s natural sugar. Add powdered sugar or extra ice cream if too tart, or lime juice/salt if your Dole Whip is too sweet. More Delicious Cold Treats Ice Cream Sandwich Cake Mango Smoothie Gelato Ice Cream Pie Cherry Smoothie FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Dole Whip 5 from 4 votes - Review this recipe Look what I’ve got! Disney's famous Dole Whip copycat recipe! This delicious blend of frozen pineapple, vanilla ice cream, pineapple juice, and a dash of flavor enhancers recreates the Disney classic right in your kitchen! SAVE TO RECIPE BOX Print Recipe Dole Whip 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Look what I’ve got! Disney's famous Dole Whip copycat recipe! This delicious blend of frozen pineapple, vanilla ice cream, pineapple juice, and a dash of flavor enhancers recreates the Disney classic right in your kitchen! Course Dessert Cuisine American Keyword dole whip Prep Time 15 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 2 -4 servings Chelsea Lords Calories 108kcal Author Chelsea Lords Cost $4.38 Ingredients▢ 2 cups ripe pineapple, frozen (See Note 1)▢ 1/2 cup 100% pineapple juice▢ 1/2 cup vanilla bean ice cream▢ 1/2 teaspoon vanilla extract▢ 1/16 teaspoon (tiny pinch) salt InstructionsThe fresher (and riper) your pineapple, the better this copycat Dole Whip tastes. I like cutting up a fresh, ripe pineapple and freezing it overnight for these copycat Dole Whips.In a large, heavy duty blender combine the frozen pineapple, pineapple juice, vanilla bean ice cream, vanilla extract, and salt.Blend until completely smooth. This takes a bit of patience because you'll need to stop and stir the blender a few times. Avoid adding extra liquid as it will water down the Whip and it won't have that soft-serve ice cream consistency.OPTIONAL: Once smooth, immediately transfer the mixture into a pastry bag fitted with a large star tip and "pipe" the frozen yogurt into serving bowls or cups.Enjoy immediately. Recipe NotesNote 1: Use either Dole frozen pineapple or use a ripe fresh pineapple. Chop it into bite-sized pieces and freeze overnight. Nutrition FactsServing: 4servings | Calories: 108kcal | Carbohydrates: 24.8g | Protein: 1.1g | Fat: 1g | Cholesterol: 3.6mg | Sodium: 8.3mg | Fiber: 1.4g | Sugar: 21.7g 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.
Edible Brownie Batter by Chelsea Lords Rich, indulgent, and fudgy Edible Brownie Batter with tons of mix-in options! This brownie batter is free of eggs and we heat treat the flour to ensure this batter is completely food-safe to eat. Edible Brownie Batter Welcome to the second “edible dough” treat of the week! We kicked it off with this delectable Peanut Butter Cookie Dough. In that post, I shared how much you all have loved this Edible cookie dough recipe the past couple of months and that I’d share three more “edible dough” recipes this week. And today I’m sharing my personal favorite: Edible Brownie Batter. I grew up eating an incredible amount of brownies (thanks to my mom, who shared so much joy with them). Honestly, my favorite part was always sneaking a few spoonfuls of batter before it went into the oven. In hindsight, it probably wasn’t the wisest choice (considering the raw flour and uncooked eggs in the batter). So.. Can You Eat Brownie Batter? Traditional raw brownie batter is unsafe due to raw flour and eggs. However, this Edible Brownie Dough recipe is safe to eat, with no eggs and heat-treated flour. Overindulgence may lead to a stomach ache. Here’s an article that explains the problem with raw dough. Ingredients In Edible Brownie Batter Chocolate Chips: Provide rich chocolate flavor and texture to the dough. Unsalted Butter: Adds moisture, richness, and helps bind the ingredients together. White Sugar and Brown Sugar: Sweeten the dough and contribute to its texture, with light brown sugar adding a subtle caramel flavor. Flour (Heat Treated): Serves as the primary dry ingredient, providing structure to the dough after heat treatment. Dutch-Process Cocoa Powder: Intensifies the chocolate flavor and adds a deep color to the dough. Heavy Cream: Adds creaminess and moisture, making the dough smoother. Vanilla Extract: Adds a nice vanilla smell and taste. How To Make Edible Brownie Batter Melt chocolate chips and butter in the microwave, stirring every 30 seconds until smooth. Combine white and brown sugar with the melted mixture, beating until creamy (2-3 minutes). Add vanilla extract and heavy cream to achieve the desired consistency. Mix Dutch-process cocoa powder, heat-treated flour, and salt, then add to the wet ingredients. Stir until smooth, avoiding over-mixing. Add your favorite mix-ins for extra flavor! QUICK TIP Take your time beating the mixture: This brownie batter is naturally a bit grainy because of the sugar granules, but you can greatly reduce graininess by thoroughly beating the ingredients. Chilling the dough also reduces graininess. How To Heat Treat Flour When making edible brownie batter that is safe to consume, we need to first cook the flour (or heat treat it) to ensure we kill any potential bacteria. There are three ways to heat treat your flour. Buy pre-heat-treated flour (check the label). Microwave method: Place flour in a microwave-safe bowl, microwave in 30-second intervals, stirring each time until it reaches 165°F. Oven method: Preheat to 300°F, spread flour on a lined sheet pan, and bake, stirring every 1.5 minutes until it reaches 165°F. Read more about heat treating flour here. STORAGE Storage Make the full batch and freeze portions for later enjoyment. Freeze in ice cube trays or portioned sections, wrap tightly in plastic wrap, and store in an airtight freezer bag or container. Label and freeze for up to 3 months. Alternatively, refrigerate for 5-7 days. More Delicious Brownie-Inspired Treats: Brownie Trifle with vanilla cream and berries Mint Brownies with chocolate ganache topping Cosmic Brownies with fudge sprinkles Miniature Brownie Bites Brownie Oreo Ice Cream Bars reader favorite recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Edible Brownie Batter 5 from 5 votes - Review this recipe Rich, indulgent, and fudgy Edible Brownie Batter with tons of mix-in options! This brownie batter is free of eggs and we heat treat the flour to ensure this batter is completely food-safe to eat. SAVE TO RECIPE BOX Print Recipe Edible Brownie Batter 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Rich, indulgent, and fudgy Edible Brownie Batter with tons of mix-in options! This brownie batter is free of eggs and we heat treat the flour to ensure this batter is completely food-safe to eat. Course Dessert Cuisine American Keyword edible brownie batter Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 6 servings Chelsea Lords Calories 590kcal Author Chelsea Lords Cost $5.42 Ingredients▢ 1 cup semisweet chocolate chips▢ 6 tablespoons unsalted butter▢ 1/2 cup white granulated sugar▢ 3/4 cup light brown sugar▢ 1 cup white all-purpose flour (heat treated -- See Note 1)▢ 1/4 cup Dutch-process cocoa powder (See Note 2)▢ 1/2 teaspoon fine sea salt▢ 1/4 cup + 2 tablespoons heavy cream▢ 1 teaspoon vanilla▢ 2/3 cup milk chocolate chips▢ Optional add-in suggestions: coarsely chopped chocolate or chocolate chips, white chocolate chips, coarsely chopped Oreos, swirl of peanut butter, coarsely chopped mini Reese's cups, chocolate peanut butter chips, swirl of marshmallow fluffUS - Metric USMetric InstructionsHEAT TREAT FLOUR: You can heat treat flour in the microwave or in the oven. Test the flour to ensure it's reached a safe temperature of 165 degrees F. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is most likely burnt). The flour should be light, white, and fluffy (it should look the same as it did before heat treating). Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. (If you press and scoop flour in the measuring cup, you'll have too much.) (See note 1) DRY INGREDIENTS: Once the flour has cooled, add the spooned and leveled 1 cup flour, 1/4 cup Dutch-process cocoa powder, and 1/2 teaspoon salt to a medium-size bowl. Stir to combine and set aside.BUTTER AND CHOCOLATE: In another microwave-safe bowl add 1 cup of semisweet chocolate chips and the 6 tablespoons butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds in between each increment. (This takes about 1 min 30 seconds in my microwave.)WET INGREDIENTS: In a bowl with a stand mixer attached (or use a hand mixer) add the chocolate-butter mixture. Add the 1/2 cup white sugar and 3/4 cup packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the 1/4 cup + 2 tablespoons heavy cream and 1 teaspoon vanilla and beat until smooth and light, another 1-2 minutes.COMBINE: Add the dry ingredients on top of the wet ingredients. Beat until just combined, being careful to not over-mix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the 2/3 cup chocolate chips into the batter with a spatula. If the dough is too wet (it should be a wetter brownie-batter-type consistency), add 1-2 more tablespoons of the heat-treated flour and if it is too dry, add 1-2 more tablespoons heavy cream.ENJOY: Add in any desired mix-ins and enjoy! We love this dough freshly made, chilled, or even frozen! This dough does get less grainy (as the sugar dissolves more) after being frozen or chilled. Video Recipe NotesNote 1: Heat treat the flour in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds.) Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat 1/2 to 1 cup more than you'll use). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. Note 2: Make sure to get Dutch-process instead of natural or plain cocoa powder. The Dutching process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make the brownie batter drier and less flavorful. Hershey's "Special Dark" cocoa powder is Dutch-process and found at most grocery stores. Nutrition FactsServing: 6servings | Calories: 590kcal | Carbohydrates: 88g | Protein: 6.2g | Fat: 26.2g | Cholesterol: 40.5mg | Sodium: 26.7mg | Fiber: 3.9g | Sugar: 66.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peanut Butter Cookie Dough by Chelsea Lords This food-safe Peanut Butter Cookie Dough is creamy, rich, and indulgent! It’s easy to make and perfectly safe to consume (heat-treated flour and no eggs!). Peanut Butter Cookie Dough For those who’ve been cautioned against eating raw cookie dough but do it regardless, this recipe is a must-try. It’s become incredibly popular on my site, quickly rising to the top recipe this past month, and many of you have tried and loved it. Increasingly, many of you are baking from home, exploring new recipes, and relishing comfort food – just as we are. I firmly believe that a good treat can solve numerous problems. This edible cookie dough is a recipe for which you likely already have most, if not all, of the ingredients, making it an ideal dessert option when a store visit isn’t possible. This past week, I’ve worked diligently to create not just one, but three new edible cookie dough recipes: Peanut Butter Cookie Dough, Edible Brownie Batter, and Edible Cake Batter. I hope these recipes bring you joy – they’ve certainly brightened my boys’ days! Ingredients In Peanut Butter Cookie Dough White Flour: Gives the dough its shape. It’s heated to kill germs so it’s safe to eat raw. Butter: Makes the dough rich and creamy. It’s used at room temperature for easy mixing. Peanut Butter: The main flavor of the dough. White and Brown Sugar: Sweeten the dough. Brown sugar also makes it moist. Heavy Cream: Adds creaminess. Vanilla Extract: For extra flavor. Salt & Baking Soda: Salt boosts flavor, and baking soda is for a cookie dough taste. How To Make Peanut Butter Cookie Dough Heat Flour: Heat treat the flour to kill germs and let it cool. Dry Mix: Combine cooled flour with salt and baking soda. Wet Mix: Cream together butter and peanut butter, then add white and brown sugars, heavy cream, and vanilla. Combine: Mix dry and wet ingredients together. Extras: Stir in optional ingredients like chocolate chips. Enjoy: Eat the dough fresh, chilled, or frozen. Heat Treating Flour Heat treating flour is essential for safe edible cookie dough, as raw flour can contain harmful germs like e. coli. There are three methods: Buy Pre-Treated Flour: Look for flour labeled as heat-treated. Read more about it here. Microwave Method: Place extra flour in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until it reaches 165°F. Be careful to avoid burning. Oven Method: Spread extra flour on a lined baking sheet and bake at 300°F. Stir and check the temperature every 1 and 1/2 minutes until it reaches 165°F. VARIATIONS Personalize this Peanut Butter Cookie Dough Basic Version: Start with the plain base recipe. Peanut Lovers’ Version: Add chopped Reese’s Pieces® and Reese’s minis to the base. Fluffernutter Version: Mix marshmallow fluff, mini chocolate chips, and chopped Nutter Butter® cookies into the base. Other Mix-ins: Try milk, dark, or white chocolate chips, peanut butter chips, M&Ms, chopped Oreos®, brownie bits, or cheesecake bites. Storage While you can reduce the amount of each of the ingredients called for in this recipe to make a smaller batch of dough, I recommend skipping the trouble, making this recipe as is, and then dividing it into portions, and freezing. In fact, this peanut butter cookie dough is divine straight out of the freezer! Divide the dough into portions, wrap portions tightly with plastic wrap, and place them in an airtight bag or container. Label the bag and freeze until you are ready to eat it. This way you have edible Peanut Butter Cookie Dough on hand whenever you need it! When wrapped and stored correctly, this cookie dough will stay fresh in the fridge for up to five days, or in the freezer for up to 3 months. More Peanut Butter Treats: Peanut Butter Granola delicious snack or breakfast! Peanut Butter Blossoms peanut butter cookies with chocolate kisses The BEST Chewy Peanut Butter Cookies (reader favorite recipe!) Peanut Butter Rice Krispies Treats with chocolate topping No-Bake Peanut Butter Cheesecake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Cookie Dough 5 from 6 votes - Review this recipe This food-safe (edible) Peanut Butter Cookie Dough is creamy, rich, and indulgent tasting! It's easy to make and perfectly safe to consume (heat-treated flour and no eggs!). SAVE TO RECIPE BOX Print Recipe Peanut Butter Cookie Dough 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This food-safe (edible) Peanut Butter Cookie Dough is creamy, rich, and indulgent tasting! It's easy to make and perfectly safe to consume (heat-treated flour and no eggs!). Course Dessert, Snack Cuisine American Keyword peanut butter cookie dough Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 servings Chelsea Lords Calories 437kcal Author Chelsea Lords Cost $3.26 Ingredients▢ 1 and 1/4 cups white flour▢ 8 tablespoons unsalted butter, at room temperature▢ 3/4 cup creamy peanut butter▢ 1/4 cup white sugar▢ 1/2 cup + 2 tablespoons light brown sugar, packed▢ 2 tablespoons heavy cream▢ 1 teaspoon pure vanilla extract, optional▢ 1/2 teaspoon fine sea salt AND baking soda ▢ Optional add-in suggestions: coarsely chopped chocolate or chocolate chips, chopped mini Reeses, coarsely chopped Reese's pieces, coarsely chopped Nutter Butters, swirl of marshmallow fluffUS - Metric USMetric InstructionsHEAT TREAT FLOUR: You can heat treat flour in the microwave (Note 1) or in the oven (Note 2). Test the flour to ensure it's reached a safe temperature of 165 degrees F. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife.DRY INGREDIENTS: Add the spooned and leveled 1 and 1/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to a medium-size bowl and stir. (While we aren't baking this dough, the baking soda gives it an authentic cookie dough flavor; leave it out if desired, just don't forget the salt!)WET INGREDIENTS: In a large bowl with a stand mixer (or use a hand mixer), add beat 8 tablespoons room temperature (not melted) butter and 3/4 cup peanut butter. Beat until very smooth and creamy, about 2-3 minutes. Add the 1/4 cup white sugar and 1/2 cup + 2 tablespoons brown sugar and beat to combine. Beat for an additional 3-4 minutes or until mixture becomes light, smooth, and fluffy. Add the 2 tablespoons heavy cream and 1 teaspoon vanilla and mix until combined.COMBINE: Add the dry ingredients to the wet ingredients. Beat until just combined; do not over-mix. Use a spatula to scrape the sides of the bowl as needed. If the dough is at all dry, add in a bit more heavy cream; if it is wet, add in a tablespoon or two more of the heat-treated flour.ENJOY: Stir in any of desired mix-ins and enjoy! We love this dough freshly made, chilled, or even frozen! Video Recipe NotesNote 1: Heat treat the flour in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds.) Note 2: Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat 1/2 to 1 cup more than you'll use). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. (This takes about 3-6 minutes in my oven.) Nutrition FactsServing: 6servings | Calories: 437kcal | Carbohydrates: 31.5g | Protein: 9.5g | Fat: 33g | Cholesterol: 43.5mg | Sodium: 140.6mg | Fiber: 2.2g | Sugar: 11.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Strawberry Shortcake Trifle by Chelsea Lords Talk about a showstopper: Strawberry Shortcake Trifle is loaded with tender white chocolate-studded cake bites, a creamy vanilla filling, and fresh strawberries. It’s easy to make and assemble, and a crowd pleaser wherever you serve it. We’re obsessed with trifles for a fun dessert; try this Brownie Trifle next! Strawberry Shortcake Trifle This delicious Strawberry Shortcake Trifle makes for the ultimate Easter dessert. Tender and moist bites of cake sandwiched in between a fluffy, vanilla-flavored custard and sweet sugared strawberries. It doesn’t get much better than that! There’s nothing like traditional Strawberry Shortcake with homemade biscuits, but this trifle has quickly rivaled even a traditional shortcake for popularity in my home. Ingredients In Strawberry Shortcake Trifle Cake Batter: Eggs: Help the cake hold together and rise. Sour cream: Makes the cake moist and rich. Oil (coconut or vegetable): Keeps the cake soft and moist. Vanilla extract: Adds flavor. Cake Mix and Vanilla Pudding Mix: Provide the basic cake ingredients and make it extra moist and tasty. White chocolate chips: Add sweet, creamy bits to the cake. Buttermilk or water: Adds liquid to mix everything together; buttermilk makes it a bit tangy. Cream Layer: Whipping cream, powdered sugar, vanilla: Whipped together to make a sweet, fluffy cream. Condensed milk and 1% milk: Make the cream layer in this strawberry shortcake trifle sweet and creamy. Dry vanilla pudding mix: Helps thicken the cream and adds flavor. Sugared Strawberries: Strawberries and sugar: Sugar makes the strawberries juicy and sweeter. How To Make Strawberry Shortcake Trifle Bake the Cake: Mix eggs, sour cream, oil, and vanilla. Stir in cake and pudding mixes, white chocolate chips, and buttermilk or water. Bake in a greased 9×13-inch pan until done, then let it cool and cut into cubes. Prepare Strawberries: Slice strawberries and mix with sugar. Let them sit for 30 minutes, then drain off excess liquid. Make the Cream Layer: Whip cream, powdered sugar, and vanilla together. In another bowl, mix condensed milk, 1% milk, and dry pudding mix. Fold the whipped cream into the milk mixture. Assemble the Trifle: In a trifle dish, layer cake cubes, cream, and strawberries. Repeat the layers until all ingredients are used. Serve and enjoy! QUICK TIP Here’s an idea that saves time AND improves this recipe! Make the cake the night before. This strawberry shortcake trifle works best with fully cooled cake and the cake gets more flavorful and moist when it sits out overnight. Tips & Variations Use different berries like a mix of strawberries, blackberries, and blueberries. Try angel food or pound cake instead of the regular cake in this strawberry shortcake trifle. Ensure the cake is completely cool before layering to prevent the cream from melting. It’s best to bake the cake the night before. Line the cake pan with parchment paper for easy removal, or use nonstick spray if parchment isn’t available. Food52 explains how to do that perfectly! More Fruit-Filled Dessert Recipes Fruit Dip Creamy Fruit Salad Mini Fruit Tart Fruit Pizza Cheesecake Tart Fruit Salsa FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Shortcake Trifle 5 from 3 votes - Review this recipe This unforgettable Strawberry Shortcake Trifle is loaded with tender white chocolate-studded cake bites, a creamy vanilla filling, and fresh strawberries. It's easy to make, simple to assemble, and a crowd pleaser wherever you serve it. SAVE TO RECIPE BOX Print Recipe Strawberry Shortcake Trifle 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This unforgettable Strawberry Shortcake Trifle is loaded with tender white chocolate-studded cake bites, a creamy vanilla filling, and fresh strawberries. It's easy to make, simple to assemble, and a crowd pleaser wherever you serve it. Course Dessert Cuisine American Keyword strawberry shortcake trifle Prep Time 30 minutes minutes Cook Time 30 minutes minutes Make Ahead Cake Layer 1 day day Total Time 1 day day 1 hour hour Servings 10 -12 servings Chelsea Lords Calories 428kcal Author Chelsea Lords Cost $8.54 IngredientsLemon OR Vanilla Cake▢ 3 large eggs▢ 3/4 cup full-fat sour cream▢ 3/4 cup melted coconut oil or canola/vegetable oil▢ 1 tablespoon pure vanilla extract▢ 1 box (15.25 Ounces) 15.25 ounces Super Moist Lemon or French Vanilla Cake Mix (Betty Crocker makes this; I use the lemon cake for this trifle)▢ 1 package (3.4 ounces) instant vanilla pudding mix (not sugar free) (dry -- do not prepare)▢ 1 cup white chocolate chips chopped▢ 1/2 cup buttermilk (or you can use warm water)Cream Layer▢ 1 cup heavy whipping cream▢ 2 tablespoons powdered sugar▢ 1 teaspoon vanilla paste (or pure vanilla extract)▢ 1 can (14 ounces) full-fat sweetened condensed milk▢ 1/2 cup 1% milk skim is okay, do not use whole or 2%▢ 1 package (3.4 ounces) instant vanilla pudding (dry -- do not prepare to package directions)Sugared Strawberries▢ 2 pounds fresh strawberries▢ 1/2 cup sugar (reduce if strawberries are already pretty sweet)▢ Optional: fresh mint for garnishUS - Metric USMetric InstructionsCAKE: Line a 9x13-inch metal pan with parchment paper, leaving an overhang. Parchment paper is important for easy removal of the cake. Lightly coat the parchment paper with nonstick spray. If you aren't using parchment paper, grease the pan with nonstick spray. Preheat the oven to 350 degrees F. In a large bowl, whisk 3 eggs with a fork. Add in the 3/4 cup sour cream, 3/4 cup oil, and 1 tablespoon vanilla extract. Stir until completely combined. Add in the cake mix, vanilla pudding mix, and coarsely chopped 1 cup white chocolate chips. Stir well. Add in the 1/2 cup buttermilk (or water) and mix until just combined. Pour the batter into the prepared pan and bake according to package directions for a 9x13-inch pan. Test that the cake is finished by inserting a toothpick into the center; if it comes out dry or with moist crumbs, the cake is finished. Allow cake to cool in the pan, preferably overnight. (Cover the cooled cake with plastic wrap and let it sit out overnight.) Once ready to use the trifle, cut the cake into 1-inch cubes and use a metal spatula to remove cubes from the pan.STRAWBERRIES: Remove the tops and stems of the strawberries, slice thinly, and add to a large bowl. Top with the 1/2 cup sugar (less if you're using sweet strawberries) and stir gently to combine. Let stand at room temperature for 30 minutes, tossing at least once or twice more. Drain off any accumulated liquid before adding the strawberries to the trifle.CREAM: Add the 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla (paste or extract) to a stand mixer fitted with the whisk attachment. Whisk on low speed to combine. Gradually increase to high speed until medium-to-stiff peaks form, about 2-4 minutes. Watch carefully to avoid over-beating. In a separate large bowl, mix together the 1 can sweetened condensed milk and 1/2 cup of 1% milk. With a hand mixer, mix in the pudding mix until combined. With a spatula, gently fold the whipped cream into the condensed milk and pudding mixture. Fold until smooth and combined.ASSEMBLE: Place about 1/3 of cake pieces in the bottom of the trifle dish. Cover with 1/3 of the cream and then 1 layer of 1/3 of the strawberries. Repeat the layers: cake, cream, strawberries. Repeat the layers one last time: cake, cream, strawberries. Serve immediately. If desired garnish with fresh mint. Recipe NotesI recommend serving the trifle right after it's been assembled. Here's how to make the components of the trifle ahead of time: Wash the strawberries a few hours or up to a day in advance. Dry thoroughly and then store in the fridge. An hour before serving, add in the sugar and let the strawberries stand at room temperature. Prepare the cake up to two days in advance. Cut into 1-inch pieces and store in an airtight container at room temperature until ready to use. Prepare the cream filling a few hours in advance. Store in an airtight container in the fridge. It does thicken a lot as it sits; this is totally fine, and it will taste the same! With all the components prepared ahead of time, assembly goes quickly -- especially if you can grab a couple helpers as you're putting it together! Nutrition FactsServing: 12servings | Calories: 428kcal | Carbohydrates: 44.9g | Protein: 5.6g | Fat: 25.6g | Cholesterol: 67.5mg | Sodium: 305.8mg | Fiber: 1.6g | Sugar: 40.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Taco Salad by Chelsea Lords This healthy Chicken Taco Salad is loaded with seasoned ground chicken, black beans, tomatoes, corn, onion, Cheddar cheese, and avocado. Top it off with a drizzle of easy homemade cilantro-lime vinaigrette. Try these Baked Chicken Tacos, Chipotle Chicken Tacos, and these Chicken Tinga Tacos Easy Chicken Taco Salad As the weather warms up, there is nothing I crave more than a big hearty salad (followed by Strawberry Shortcake, of course). Chicken Taco Salad is loaded up with veggies, a simple ground chicken mixture, and the best cilantro vinaigrette. It’s similar to my Turkey Taco Salad, but with a vinaigrette instead of a creamy dressing. It’s packed with nutritious ingredients and so many amazing textures and flavors. Ingredients In Taco Salad With Chicken Salad Olive Oil: Used to cook the ground chicken. Ground Chicken: The main protein in the salad. Red Onion & Garlic: Provide savory, aromatic flavor. Taco Seasoning: Adds classic taco flavor with spices. Romaine Lettuce: The base of the salad, providing freshness and crunch. Black Beans: Add protein, fiber, and a creamy texture. Fresh Corn: Adds sweetness and a crisp texture. Avocado: Adds creaminess and a buttery flavor. Cherry Tomatoes: Provide juicy, sweet bursts of flavor. Cheddar Cheese: Adds sharpness and richness in this chicken taco salad. Dressing The dressing combines cilantro, lime, jalapeño, olive oil, rice wine vinegar, Dijon mustard, sugar, salt, and pepper. Dress the salad just before serving, and store the dressing separately to maintain freshness. How To Make Chicken Taco Salad Make the dressing. Start by prepping the dressing so the flavors can meld and it can chill before adding it to the salad. Cook the chicken. Saute the ground chicken in a little olive oil with onions and garlic. Once the chicken is cooked through, add taco seasoning to the meat. Assemble the salad. Chop the lettuce and other veggies and toss them in a large bowl. [quicktipIf you prefer, you can swap out ground turkey or ground beef for the chicken in this recipe. It will taste a bit heartier, but otherwise, it’s pretty much the same.[/quicktip] Tips For The Best Salad Slice lettuce thinly for better dressing coverage and easier eating in your chicken taco salad. Thoroughly dry washed lettuce to avoid a soggy chicken taco salad. Read more about how to prep your lettuce here. Ensure ripe avocados for creaminess; gently press to check ripeness. STORAGE Leftovers: Dress the chicken taco salad just before eating to avoid soggy lettuce. Store dressing and salad separately. Keep avocado separate to prevent browning. Make Ahead: Prepare salad components in advance. Store dressing in the fridge; shake well before using. If the dressing solidifies, let it warm up for 20-30 minutes before shaking to remix. More Salad Recipes Kale Avocado Salad with a creamy avocado dressing Creamy Balsamic Dressing on a spring Cobb salad Greek Pasta Salad with a Greek-inspired vinaigrette Apple Salad with an apple cider vinaigrette BBQ Chicken Salad with an avocado-cilantro vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Taco Salad 5 from 6 votes - Review this recipe This healthy Chicken Taco Salad is loaded with seasoned ground chicken, black beans, tomatoes, corn, onion, Cheddar cheese, and avocado. Top it off with a drizzle of easy homemade cilantro-lime vinaigrette. SAVE TO RECIPE BOX Print Recipe Chicken Taco Salad 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This healthy Chicken Taco Salad is loaded with seasoned ground chicken, black beans, tomatoes, corn, onion, Cheddar cheese, and avocado. Top it off with a drizzle of easy homemade cilantro-lime vinaigrette. Course Dinner Cuisine American, Mexican Keyword Chicken Taco Salad Prep Time 30 minutes minutes Cook Time 15 minutes minutes Total Time 45 minutes minutes Servings 4 servings Chelsea Lords Calories 623kcal Author Chelsea Lords IngredientsDressing ▢ 2 cups cilantro twist and rip off the top half of the bunch of cilantro to loosely measure (stems are fine)▢ 1/4 cup + 2 tablespoons lime juice freshly squeezed ▢ 1 teaspoon lime zest▢ 1 and 1/2 tablespoons diced jalapeño seeds and ribs removed▢ 1/4 cup olive oil▢ 3 tablespoons rice wine vinegar▢ 1 tablespoon Dijon mustard▢ 2 teaspoons white sugar▢ Salt and pepper, to tasteSalad▢ 1 tablespoon olive oil▢ 1 pound ground chicken▢ 1 red onion, separated (See Note 2)▢ 1-2 cloves garlic, minced (1 and 1/2 teaspoons)▢ 1 packet taco seasoning (See Note 3)▢ 8 cups romaine lettuce, thinly sliced (3 heads of lettuce)▢ 1 can (15 ounces) black beans, drained & rinsed▢ 1 cup fresh corn, cut off the cob (~2 ears of corn)▢ 1 large avocado, (or 2 small-medium ones) thinly sliced or diced▢ 1 and 1/4 cups cherry tomatoes, halved▢ 1/2 cup extra-sharp Cheddar cheese, freshly grated▢ Optional: additional limes and cilantro for topping salad US - Metric USMetric InstructionsDRESSING: Combine all the dressing ingredients except for the olive oil in a blender or food processor. Add salt and pepper to taste (about 1/2 teaspoon salt and pepper). Pulse until ingredients are combined and then drizzle in olive oil, quickly pulsing until emulsified. Don't over-mix/pulse/blend the olive oil or it can create a metallic flavor. Taste and adjust any seasonings to personal preference.GROUND CHICKEN: Add 1 tablespoon olive oil to a large cast-iron skillet and heat over medium-high heat. Once shimmering, add in 1 cup finely diced red onion and 1 and 1/2 teaspoons minced garlic. Stir often, cooking until tender, about 5 minutes. Reduce the heat if it starts to burn. Add in the ground chicken and cook for 6-8 minutes or until white and cooked through. Add in the packet of taco seasoning and reduce the heat to low. Stir to coat and season to taste with salt (it will vary depending on the taco seasoning used). Remove from heat and cover to keep warm.LETTUCE: Wash and chop the lettuce. Cut into ribbons and halve the ribbons -- thinner salad pieces allow for more surface area that the dressing can adhere to. Use a salad spinner to ensure the lettuce is 100% dry before adding any other ingredients.VEGGIES: Thinly slice the other quarter of the red onion to get about 1/4 cup (See Note 2), drain and rinse black beans, prepare the corn (See Note 4), halve the cherry tomatoes, chop or thinly slice the avocado(s), and grate the cheese. Add to the salad. ENJOY: If serving the salad immediately, pour the dressing over (add to desired preference; you may not want to use all the dressing), toss the salad, and enjoy! Add additional lime wedges and cilantro to individual plates.STORAGE: Once dressed, Chicken Taco Salad doesn’t store well-- the dressing makes the lettuce soggy. I’d recommend only dressing what you will enjoy the same day. Store dressing and salad separately. You’ll also want to store the avocado separately as well since it has a tendency to brown and change texture. Recipe NotesNote 1: Dressing: If you don't like a lot of dressing, halve the dressing recipe. Any leftover dressing stays good for up to 1 week in the fridge and is delicious over salads, roasted or raw veggies, etc. Note 2: Onion: The red onion is used twice; cut it in half and dice up half of it to use with the ground chicken. Cut up the other 1/4th of the onion (or all the rest of it if desired) into thin strips. Note 3: Taco seasoning: Either use 1 packet taco seasoning (I use McCormick®) or make your own by mixing together the following spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Note 4: Corn: Thaw and then sauté frozen corn in a skillet, or grill fresh corn. To grill fresh corn: Preheat a grill to medium-high heat, around 400 degrees F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub that oil onto all the sides. Very lightly sprinkle salt and pepper on all sides of the corn. Place corn on grill grates (nothing needs to go down first--don't wrap in foil) and close grill. Let the corn cook (temps remaining at 400 degrees F) for about 3 minutes per side, undisturbed. Using tongs, rotate and continue cooking, for about 12 minutes total. When all sides are browned, remove from the grill onto a plate. Cut the kernels off the cob once cool. Nutrition FactsServing: 4servings | Calories: 623kcal | Carbohydrates: 41g | Protein: 33.9g | Fat: 38.6g | Cholesterol: 112.7mg | Sodium: 757.7mg | Fiber: 14.1g | Sugar: 9.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Soft-Baked Oatmeal Breakfast Bars by Chelsea Lords These gluten-free Soft-Baked Oatmeal Breakfast Bars are ultra chewy and loaded with flavor. They’re packed with oats, nut butter, and dark chocolate–plus they’re made with better-for-you, wholesome ingredients — perfect for a grab-and-go breakfast on a busy morning. A delicious on-the-go breakfast We love Soft-Baked Oatmeal Breakfast Bars–they’re our favorites for grab-and-go breakfast or snacks. They’ve got great ingredients, and are filling, tender, soft, and ultra chewy. These bars taste like a mash-up of soft granola bars and a bowl of oatmeal; you’ll get wholesome-tasting, surprisingly-filling oat-filled bars. Thanks to the nut butter and plenty of oats, these bars have substantial protein and fiber, and that helps your body feel fuller for longer. How to make Soft-Baked Oatmeal Breakfast Bars These bars are one of the easiest recipes ever. They’re made in one bowl and can be whipped together in minutes. Combine all the ingredients (except the dark chocolate) in a large bowl and mix to combine. Coarsely chop the dark chocolate (we want some in every bite!) and add to the batter. Mix the batter and then transfer to a lined 8×8-inch pan. Bake until lightly browned at the edges and firm in the center. Soft-Baked Oatmeal Breakfast Bar ingredients Old-fashioned oats: The oats make up the base of these bars and give them that soft chewiness. Make sure to use old-fashioned oats — quick oats are too processed and will make the bars overly dry; steel-cut oats won’t soften enough. Oat flour: No need to buy specialty flour. Oat flour can be made with quick or old-fashioned oats; read more on this below. Cinnamon: This spice adds a really nice complementary flavor to the oats, but it’s completely optional. If you aren’t a cinnamon fan, leave it out! Salt: Salt helps balance all the flavors in these Soft-Baked Oatmeal Breakfast Bars. Peanut butter: Peanut butter contributes structure and stability (as well as protein). Coconut oil: The coconut oil gives the bars a nice flavor and moistness. Honey: We sweeten these primarily with honey, and natural sweeteners are always a great choice. Light brown sugar: We’ve also got a little brown sugar in there; we found the bars needed a little more sweetness, and were too wet with 100% honey, so we added 1/3 cup. Vanilla extract: This ingredient contributes to a nice subtle flavor. Egg + egg yolk: The egg provides stability to the batter and adds flavor and protein. The second egg yolk adds additional structure and flavor. Use the leftover egg whites in this egg wrap! Dark chocolate: Dark chocolate has antioxidants in it, among other benefits. If you aren’t a fan of dark chocolate, you can use milk or semi-sweet chocolate, but it will make the bars a bit less healthy. Alternatively, chopped nuts can be added instead (or in addition). How to make oat “flour” If you have quick oats or old-fashioned oats, you can have oat flour ready for in flash. Place the oats (old-fashioned or quick oats–not instant or steel-cut ones) into the bowl of a food processor or a small blender jar. Pulse the oats until ground into a powder-like consistency that resembles regular flour. Stir the oats around if needed, to be sure all the oats are finely ground. Make sure to measure your oat flour after it’s been turned into flour. Soft-Baked Oatmeal Breakfast Bar tips Line the pan with parchment paper and leave an overhang for easy removal. Sticky batter like this will be nearly impossible to remove without the parchment paper. If you don’t have parchment paper, I recommend thoroughly greasing the pan. Let the bars cool. You may be tempted to eat one straight out of the oven (and hey — you do you!), but these bars are crumbly and a bit gooey while hot. They thicken up a lot as they cool and become easier to cut and serve. Don’t overbake. Remove the bars when they are slightly browned on the edges; the middle and top of the bars may look a bit wet or gooey, but as long as the bars don’t jiggle when slightly shaken in the pan, they’re done. Overbaked bars won’t be very soft or chewy and will also lack flavor. QUICK TIP Make sure the ingredients are gluten free. If you are gluten intolerant, make sure to check all the individual products to be sure they are indeed gluten free. Pay particular attention to see that they are processed in a facility that doesn’t have gluten; this will be indicated on the label. While these bars are naturally gluten free, some products aren’t processed in a strictly gluten-free environment. Storage Store Soft-Baked Oatmeal Breakfast Bars in an airtight container at room temperature, and they’re best enjoyed within 2-3 days of making. Feel free to warm individual bars for 5-10 seconds in the microwave if you like them warm. To freeze: Wrap individual bars tightly in plastic wrap and then place in an airtight freezer-safe container. Thaw individual bars at room temperature, and if desired, warm through for 5-10 seconds in the microwave. More healthy breakfast recipes Healthy Breakfast Cookies no baking required How to Make Oatmeal with four flavor variations Yogurt Bowl with eight flavor variations Peanut Butter Overnight Oats reader favorite Acai Bowl four delicious recipes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Soft-Baked Oatmeal Breakfast Bars 4.70 from 52 votes - Review this recipe These gluten-free Soft-Baked Oatmeal Breakfast Bars are ultra chewy and loaded with flavor. They’re packed with oats, nut butter, and dark chocolate, and are made with better-for-you, wholesome ingredients. They're perfect for a grab-and-go breakfast on a busy morning. SAVE TO RECIPE BOX Print Recipe Soft-Baked Oatmeal Breakfast Bars 4.70 from 52 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These gluten-free Soft-Baked Oatmeal Breakfast Bars are ultra chewy and loaded with flavor. They’re packed with oats, nut butter, and dark chocolate, and are made with better-for-you, wholesome ingredients. They're perfect for a grab-and-go breakfast on a busy morning. Course Breakfast, Snack Cuisine American Keyword Soft Baked Oatmeal Breakfast Bars Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 12 bars Chelsea Lords Calories 211kcal Author Chelsea Lords Cost $5.64 Ingredients▢ 1 cup old-fashioned oats▢ 1/3 cup oat flour (finely ground oats)▢ 1/2 teaspoon ground cinnamon▢ 1/2 teaspoon fine sea salt▢ 1/3 cup creamy peanut butter▢ 1/4 cup melted coconut oil▢ 1/4 cup honey▢ 1/3 cup light brown sugar, lightly packed▢ 1 teaspoon pure vanilla extract▢ 1 large full egg▢ 1 large egg yolk (save the whites for another recipe or discard them)▢ 1/2 cup dark chocolate chips, coarsely choppedUS - Metric USMetric InstructionsPREP: Preheat the oven to 325 degrees F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang (These will be nearly impossible to get out otherwise).OAT FLOUR: To make oat flour, place old-fashioned or quick oats in a blender and pulse until they resemble flour. Measure after blending to make sure you have the right amount.BARS: Combine the ingredients except for the dark chocolate chips in a large bowl and stir until smooth and well combined. Coarsely chop the dark chocolate chips and add to the batter. Stir to combine. Transfer batter to prepared pan.BAKE: Bake for 23-26 minutes or until set at the edges (it will look slightly wet in the center, but as long as it doesn't jiggle it's done. The bars will firm up as they cool; be careful to not over bake).STORAGE: Store these bars in an airtight bag or container at room temperature. These bars are best enjoyed within 2-3 days of making. FREEZE: Wrap individual bars tightly in plastic wrap and place in an airtight freezer-safe container. Thaw bars at room temperature. Recipe NotesNote 1:Gluten-free: These bars are naturally gluten free, but make sure all the products you use aren't processed in an environment with other gluten products. This will be indicated on the label. Nutrition FactsServing: 12bars | Calories: 211kcal | Carbohydrates: 25.1g | Protein: 4.1g | Fat: 10.8g | Cholesterol: 23.3mg | Sodium: 41.5mg | Fiber: 1.6g | Sugar: 16.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Spinach Pasta Salad by Chelsea Lords Chicken Spinach Pasta Salad combines baby spinach, miniature bowtie pasta, rotisserie chicken, cherry tomatoes, and toasted almonds to make a satiating and hearty salad. Drizzle with a fresh and lively citrus vinaigrette. Chicken Spinach Pasta Salad Big, filling salads are one of our favorite things to eat in the summer — a loaded-up Pasta Salad, Quinoa Salad, Chickpea Salad — you name it! If we don’t have to turn on the stove or oven and can have a hearty and flavorful salad alongside some kind of protein we’ve just pulled off the grill — that’s what summer eating is all about at my home! And when there’s already grilled chicken in the salad, there’s no need to overcomplicate things! This Chicken Pasta Salad is satiating while tasting fresh and light. It can make a great stand-alone light lunch or a good filling side for dinner. If you’d like it to be a lighter side-dish, leave out the chicken and for more staying power, add in some extra chicken! Pasta Salad Tips Make sure the pasta is well-salted as it cooks since salting is the only chance you have to season the actual pasta. As a rule of thumb, I add 1 teaspoon salt to 4 cups of water, or about 1 tablespoon of salt when cooking the bowtie noodles for this salad. Get a small textured pasta. Choose a pasta that has plenty of nooks and crannies to hold the delicious citrus vinaigrette. If you can’t find mini bowtie/farfalle, I recommend miniature shells, rotini, or fusilli. Cook the pasta to al dente. Since the pasta sits in dressing, it will get soggy if it has been overcooked. On the flip side, pasta becomes a little firmer when served cold, so don’t under-cook it! I cook it according to the package directions of what al dente is. Make the dressing in advance. This dressing benefits from being made in advance and chilling in the fridge, so the flavors meld together and intensify. Plus it tastes better chilled. Swap the dressing. If you aren’t sure about a citrus/fruit-y vinaigrette with this chicken pasta salad, I’d recommend a balsamic dressing (like the dressing on this Cucumber Salad) or Greek-style dressing (like the dressing on this Greek Pasta Salad) QUICK TIP Al dente is Italian for ‘to the tooth,’ and refers to cooking pasta just enough to retain a somewhat firm texture. You’ll know the pasta is cooked al dente when the noodle has a good chew and a slightly undercooked center. If you cut the noodle in half, you’ll see a lighter color in the middle of the pasta that isn’t fully cooked. Rotisserie Chicken Rotisserie chicken or leftover grilled chicken adds protein and filling power to this salad, but if you prefer, you can leave it out. That will give you a quicker prep time and a lighter side salad. It also makes this a vegetarian salad. I like using rotisserie chicken for a quick prep time. And since the rotisserie chicken is deliciously seasoned, it lends more flavor to this salad. If you aren’t purchasing a rotisserie chicken, you can make your own rotisserie chicken and use the leftover meat in this salad. Alternatively, you can use leftover Grilled Chicken or any other cooked chicken. Whatever you use, make sure to chop it into bite-sized pieces. I’ll usually buy (or make) a rotisserie chicken and use it in one meal (like these Rotisserie Chicken Tacos or Peanut Chicken Lettuce Wraps) and set aside 1 cup of the chicken to use in this salad later in the week. How To Toast Sliced Almonds Spread the sliced almonds into an even layer in a small, dry (no need to add oil) skillet over medium heat and stir them around a bit until they are fragrant and toasted to your liking. Watch the almonds carefully; they can go from perfectly toasted to burnt in an instant! I like to remove them as soon as they begin to smell fragrant. They make the perfect crunchy topping for this Chicken Pasta Salad. Alternatively, purchase honey-roasted sliced almonds from the grocery store to use. Variations Add a creamy element. My favorite creamy element is avocado. Since avocados don’t hold up well in the salad, if you add them, add to individual plates right before serving. Replace the spinach with chopped baby kale. Read about how to prepare it in this Costco kale salad. Add in some diced shallots or red onion. If you’d like a bit more sharpness or savoriness in this salad, I’d highly recommend adding some onion. Replace the feta with another cheese. Either freshly shaved Parmesan cheese or creamy goat cheese would be great in this chicken pasta salad. Storing Chicken Spinach Pasta Salad This salad doesn’t sit or store well once dressed. The dressing wilts the spinach, softens the veggies, and makes the almonds soggy. To make the salad in advance, store the toppings separately from the salad and toss everything together right before serving. Chicken Pasta Salad does not freeze or thaw well. More pasta salads Mediterranean Pasta Salad with a lemon vinaigrette Mexican Street Corn Pasta Salad with a creamy chili-lime dressing Autumn Crunch Pasta Salad with a simple poppy seed vinaigrette Italian Pasta Salad with an Italian-inspired vinaigrette Asian Pasta Salad with a sesame-soy sauce dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Spinach Pasta Salad 5 from 2 votes - Review this recipe This Chicken Spinach Pasta Salad combines baby spinach, miniature bowtie pasta, leftover grilled chicken, cherry tomatoes, and toasted almonds. This salad gets drizzled with a fresh and lively citrus vinaigrette. SAVE TO RECIPE BOX Print Recipe Chicken Spinach Pasta Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chicken Spinach Pasta Salad combines baby spinach, miniature bowtie pasta, leftover grilled chicken, cherry tomatoes, and toasted almonds. This salad gets drizzled with a fresh and lively citrus vinaigrette. Course Main Course, Salad, Side Dish Cuisine American, Healthy Keyword Chicken Pasta Salad Prep Time 30 minutes minutes Cook Time 15 minutes minutes Total Time 45 minutes minutes Servings 6 as a side Chelsea Lords Calories 422kcal Author Chelsea Lords Cost $5.21 Ingredients▢ 1-1/2 cups miniature bowtie or penne pasta (measured dry)▢ 6 cups coarsely chopped baby spinach, stems removed▢ 1 cup diced cooked chicken (leftover marinated and grilled chicken or leftover rotisserie chicken)▢ 1 cup cherry tomatoes, halved▢ 1/3 cup crumbled feta cheese▢ 1/3 cup toasted sliced almondsDressing▢ 2 mandarin oranges (2 tbsp (32g) orange juice; 1 teaspoon zest)▢ 1 large lemon (1/4 teaspoon zest; 1 tbsp juice)▢ 1-1/2 tablespoons honey▢ 1 teaspoon Dijon mustard do not use yellow mustard▢ 1/4 teaspoon fine sea salt▢ 1/4 cup olive oilUS - Metric USMetric InstructionsPASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 1-1/2 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. Drain pasta, rinse under cold water, let cool, and allow to dry. Add to a large bowl.SALAD ADDITIONS: Add the coarsely chopped spinach to the pasta and toss to combine. Add in the chicken, tomatoes, feta, and toasted almonds (see Note 1).DRESSING: combine all of the ingredients together (except for the oil) in a small blender or mini food processor. Blend until all ingredients are well incorporated. Slowly add in the oil in a steady stream and pulse until just combined. Transfer to a Mason jar and store in the fridge until ready to use. Shake vigorously before topping the salad.FINISH SALAD: Only dress what will get eaten immediately (see step 5). When ready to eat, drizzle on the prepared dressing (add to preference; you may not want to add it all right away. We typically add most of it and then a bit more to moisten the salad as it settles). Gently toss salad. Adjust any seasonings (salt and pepper) to taste and serve.STORAGE: This salad stores well as long as the almonds, feta cheese, and dressing aren’t mixed in. Store the salad separate from the extra toppings and add those ingredients right before serving. Recipe NotesNote 1: To toast almonds: Add the sliced almonds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat. Stir the nuts every 15 seconds for about 1-3 minutes or until the color slightly darkens and they start to smell good. Watch these carefully as they can go from perfectly toasted to burned quickly! Nutrition FactsCalories: 422kcal | Carbohydrates: 35g | Protein: 27g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 476mg | Potassium: 1727mg | Fiber: 9g | Sugar: 8g | Vitamin A: 22646IU | Vitamin C: 93mg | Calcium: 364mg | Iron: 8mg 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.
Lentil Soup by Chelsea Lords Thick and hearty Lentil Soup is packed with tons of good-for-you veggies and lentils! This soup is incredibly filling and truly comfort in a bowl. Looking for more ways to use lentils? Try adding some cooked lentils to this vegetarian shepherd’s pie or these vegetarian enchiladas. Flavorful Lentil Soup I’ve never been happy enough with a lentil soup recipe to share it here until now. After making and eating (hi comfort food!) an embarrassing amount of batches this past week while being a little sick), I’m finally sharing what I think is the perfect Lentil Soup. All the leftover veggies I’ve had looming from my fridge were put to good use, and, if you’re in a similar boat, this is the perfect empty-the-fridge kind of meal. It’s loaded with veggies; I’m talking carrots, onion, celery, garlic, tomatoes, potatoes, sweet potatoes– whew! I mean, it’s practically a healthy detox vegetable soup with lentils! The lentils make this soup ridiculously filling and also load it up with protein. With just the right amount of spices and a finishing drizzle of lemon, this soup is completely crave worthy. Ingredients In Lentil Soup Olive oil: Makes the vegetables soft and adds flavor. Onion, carrots, celery: These are the basic veggies that make the soup taste really good. Garlic: Adds a strong and yummy taste. Potatoes & sweet potatoes: Make the soup thicker and filling. Lentils: Add protein and make the soup even thicker. Tomato paste and spices: Make the soup taste spicy and rich. Bay leaves: Give a special flavor that’s subtle but nice. Lemon juice & zest: Make the soup taste fresh and zingy. Parsley: Adds a fresh green taste. Vegetable broth & chicken stock: They are the liquid that everything cooks in, making it actually a soup. Diced & crushed tomatoes: Add a tomatoey flavor and chunks for a nice texture. How To Make Lentil Soup From Scratch Chop your veggies. Cook onions, carrots, and celery in a pot. Add garlic and potatoes after a few minutes. Stir in tomato paste and spices for extra flavor. Add tomatoes and cook for a few more minutes. Pour in lentils and broth, then let the soup simmer for about 25-30 minutes until everything is soft. Add parsley and lemon to the soup. Serve hot with Parmesan cheese and bread on the side. Tips For Success Vary the vegetables: Use any veggies you have on hand. Adjust texture: For a smoother soup, blend 2 cups and mix it back in. Control thickness: Add more broth or stock if you prefer a thinner soup. Skim off froth: Remove the foam that forms on top to make lentils more digestible. Layer flavors: Spend time cooking the aromatics and spices for better taste. Use fresh ingredients: Don’t skip parsley, lemon zest, or juice for the best flavor. Cut veggies evenly: Dice everything small and uniformly for consistent cooking. STORAGE How To Store Leftovers To refrigerate: Allow the soup to cool to room temperature. Transfer to an airtight container and refrigerate. Lentil soup will keep for 4-5 days when properly stored. This soup makes a great weekly meal prep! To freeze: Allow soup to cool to room temperature. Transfer to an airtight, freezer-safe container (leaving about an inch of room for expansion). Freeze up to 3 months. Thaw straight from the freezer on the stovetop (reheat gently) or in the microwave. You may want to add an extra splash or two of broth as it will be thicker upon thawing. Lentil Soup FAQs1What Type Of Lentils Are Best For Lentil Soup?Use dried brown or green lentils for this soup; they cook in 20-30 minutes, thicken the soup, and add a mild flavor. Red lentils get mushy quickly, which can work but will change the texture. Avoid Puy lentils; they take too long to cook and may overcook the veggies. 2What About Canned Lentils?I suggest dried lentils for better flavor and texture, and they’re less expensive. If using canned lentils, add one drained and rinsed can after the soup has simmered for 15 minutes, then cook for another 10-15 minutes until tender. 3Do Lentils Need To Be Soaked?No! Lentils do not need to be soaked before using in this soup. For this recipe, we rinse them off and then they cook in the soup. 4Is Lentil Soup good for you?Lentils are a highly nutritious food. They are rich in minerals, protein, and fiber while also being low in calories. More Soup Recipes Healthy Minestrone Soup with quinoa Chicken Vegetable Soup with roasted vegetables Lemon Chicken Orzo Soup a delicious twist on chicken noodle soup! Sausage Potato Soup reader favorite recipe Creamy Vegetable Soup loaded with fresh AND frozen veggies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Lentil Soup 5 from 25 votes - Review this recipe This thick and hearty Lentil Soup is packed with good-for-you ingredients -- tons of veggies and lentils! This soup is incredibly filling and truly comfort in a bowl. SAVE TO RECIPE BOX Print Recipe Lentil Soup 5 from 25 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This thick and hearty Lentil Soup is packed with good-for-you ingredients -- tons of veggies and lentils! This soup is incredibly filling and truly comfort in a bowl. Course Dinner, Main Course, Soup, Vegetarian Cuisine American Keyword lentil soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 257kcal Author Chelsea Lords Cost $6.28 Ingredients▢ 1/4 cup olive oil▢ 1 cup EACH: diced yellow onion, diced carrots (~1 small onion, ~2 medium carrots)▢ 1/2 cup diced celery (~1-2 stalks)▢ 1 heaping tablespoon minced garlic (~4 cloves)▢ 1 cup EACH: diced Yukon gold potatoes, diced sweet potatoes▢ 3 tablespoons tomato paste▢ 2 teaspoons EACH: ground cumin, Italian seasoning▢ 1 teaspoon yellow curry powder▢ 1 teaspoon fine sea salt▢ 1/2 teaspoon EACH ground turmeric, ground paprika, freshly cracked black pepper▢ 1 can (14.5 ounces) fire roasted diced tomatoes▢ 1 can (14.5 ounces) fire roasted crushed tomatoes (or use an extra can of diced)▢ 3/4 cup brown or green lentils, (rinsed in cold water)▢ 1 container (32 ounces) vegetable broth▢ 1 and 1/2 cups chicken stock (or additional vegetable broth)▢ 2 bay leaves▢ 1 to 2 tablespoons lemon juice (½ to 1 medium lemon, to taste)▢ 1/3 cup finely chopped freshly flat leaf parsley▢ Serve with: freshly grated Parmesan cheese, crusty breadUS - Metric USMetric InstructionsVEGGIES: Add the 1/4 cup olive oil to a large cast iron pot or Dutch oven and heat over medium. Once shimmering, add in the 1 cup diced yellow onion, 1 cup diced carrots (no need to peel), and 1/2 cup diced celery. Cook, stirring frequently, for 5-7 minutes. Add in the 1 heaping tablespoon of garlic, stir, and cook for 1 minute. Add in the 1 cup diced potatoes (gain, no need to peel) and 1 cup diced sweet potatoes (I do peel these). Stir to coat everything in the oil and cook for 3 minutes. SEASONINGS: Add in the 3 tablespoons tomato paste and all the seasonings: 2 teaspoons ground cumin, 2 teaspoons Italian seasoning, 1 teaspoon yellow curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon paprika, and salt and pepper to taste. Stir, toasting the seasonings and coating all the veggies. Cook for 2 minutes. Add in the undrained fire-roasted diced tomatoes and undrained fire-roasted crushed tomatoes. Cook for 2-3 more minutes, stirring frequently, to bring out all the flavors. LENTILS: Rinse the lentils in cold water in a fine mesh sieve. Add the 3/4 cup lentils, the 32- ounce container of vegetable broth, and 1 and 1/2 cups chicken stock (or additional vegetable broth) into the pot. Stir in the 2 bay leaves. COOK: Increase the heat and bring the soup to a boil. Once boiling, you'll see some bubbles or froth at the top of the pot. Skim this off with a spoon and discard. Stir the soup, and then reduce the heat to medium low, so the soup is gently simmering. Partially cover the pot with a lid, leaving some room for steam to escape. Cook for 25-30 minutes or until lentils are tender (they should still hold their shape).OPTIONAL (CREAMIER TEXTURE): Transfer 2 cups of the soup to a high powered blender. Securely fasten the lid and blend until smooth (watch out for steam!). Pour the blended soup back into the pot and stir. We occasionally do this, but also enjoy the texture of all the veggies -- up to you what you prefer!FINISHING: Remove the pot from the heat and add in 1/2 teaspoon lemon zest and 1 tablespoon lemon juice. Taste and adjust seasonings; add additional lemon juice if desired, salt and pepper if needed, and/or a pinch of red pepper flakes. Stir in the 1/3 cup freshly chopped parsley. SERVE: Serve while hot. Top individual bowls with freshly grated Parmesan cheese. Leftovers will keep (stored properly in an airtight container) for about 4-5 days in the fridge. Video Recipe NotesTips: Thin the soup. We like this soup thick and hearty, but if you'd like it thinner, add in some additional vegetable broth or stock. Skim the surface of the soup. When cooking lentils, a froth will rise to the top. I like to skim this off with a spoon; this makes the lentils easier to digest. That froth forms as a result of lentils releasing gas and enzymes as they cook. Take your time. This soup requires quite a few ingredients to saute and toast before it can be left alone to simmer. Take your time sauteing the aromatics, toasting the spices, and sauteing the tomatoes; these extra steps add layers of flavor. Don't forget the fresh ingredients. The freshly chopped parsley, lemon zest, and lemon juice truly make all the flavors in the soup sing; I wouldn't recommend leaving any of these ingredients out. Finely dice or chop the veggies. In order for everything to cook in the right amount of time, we want the onion, celery, and carrot finely diced. The potatoes also need to be chopped small -- into 1/2-inch or smaller cubes. The more evenly cut the veggies are, the more evenly they'll cook (we don't want some mushy and some hard). Nutrition FactsServing: 6servings | Calories: 257kcal | Carbohydrates: 36.3g | Protein: 8.8g | Fat: 9.9g | Sodium: 398.1mg | Fiber: 6.3g | Sugar: 8.3g 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.
Lemon Berry Slush by Chelsea Lords Make Lemon Berry Slush in a matter of minutes. It’s delicious to cool down with or a fun drink to serve at a party! Lemon Berry Slush Growing up, my sister and I were obsessed with Sonic’s® Lemon Berry slushes. We’d always time our outings or trips for happy hour to make sure we’d get one for half price. And while I’ll admit I still love the taste, they’re a bit too sugary for me to finish nowadays. So the best thing about making your own slush is that you can perfectly control the amount of sugar and exactly what you add to your drink. How to make a slushy drink Initial blend: Combine frozen strawberries with freshly squeezed lemon juice, water, orange juice, and sugar. Blend for 20-30 seconds. Add ice: Add crushed or whole ice cubes to the blender. Blend again: Blend again, stopping the blender as needed to stir everything up. Blend until you reach a smooth, ice-less consistency. Enjoy: Pour into glasses and enjoy! Adjusting the sugar Everyone’s sweet tooth is a bit different, so keep that in mind as you make this. Increase the amount of sugar for a sweeter slush, or decrease or add slowly for a less-sweet treat. The type of orange juice you use will affect the amount of sugar required. I use a store-bought orange juice (we love Simply Orange®; not sponsored). This brand has quite a bit of added sugar, so it needs less added sugar than if you squeeze your own oranges. Sweetness can also vary depending on the frozen strawberries used; some are sweeter than others. Lemon Berry Slush tools Lemon Berry Slush is very simple to make, but you do need a good, powerful blender (think Blendtec® or Vitamix®). Make sure to use a high-powered blender or you may need to blend ingredients in batches at a slight sacrifice to consistency. Quick tips Use freshly squeezed lemon for Lemon Berry Slush. If you juice a lot of citrus, I recommend a small juicer or citrus reamer — you don’t need anything special or crazy expensive. This one is inexpensive and a great investment! Make sure to thoroughly blend all the ingredients; ice chunks are no good in a slush! If needed, stop the blender a few times and stir everything up with a spoon before resuming the blend. Give the slush a taste test before serving and increase sugar or any other flavors as desired. More delicious drinks Peach Lemonade Sherbet Punch with plenty of variation ideas Sparkling Blueberry Lemonade Punch Recipe only two ingredients Sparkling Raspberry Lemonade FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Lemon Berry Slush 5 from 7 votes - Review this recipe Make Lemon Berry Slush in a matter of minutes. It's delicious to cool down with or a fun drink to serve at a party! SAVE TO RECIPE BOX Print Recipe Lemon Berry Slush 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Make Lemon Berry Slush in a matter of minutes. It's delicious to cool down with or a fun drink to serve at a party! Course Dessert Cuisine American Keyword lemon berry slush Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 4 beverages Chelsea Lords Calories 104kcal Author Chelsea Lords Cost $4.31 Ingredients▢ 2 cups (275g) frozen strawberries▢ 1/2 cup (115g) prepared orange juice (See Note 1)▢ 1/2 cup (110g) water▢ 1/4 cup (54g) freshly squeezed lemon juice▢ 1/4 cup (47g) white granulated sugar▢ 2 cups (268g) ice InstructionsINITIAL BLEND: Place the strawberries, orange juice, water, lemon juice, and sugar in a large high-powered blender. Blend for 15-20 seconds, or until large chunks are gone.ADD ICE: Add in the ice and blend or pulse until all of the ingredients are well incorporated and no ice chunks remain. (The more crushed the ice is prior to blending, the easier it will blend and the better the end result). Blending will take a bit of patience and some stirring in between. Blend until smooth, but don't over-blend. This will result in a watery beverage.ENJOY: Pour into glasses and enjoy immediately. Recipe NotesNote 1: Orange juice: If you use fresh-squeezed orange juice, you may need to add more sugar. I used a store-bought orange juice that had added sugars in it (I used Simply Orange® Orange Juice). Nutrition FactsServing: 4beverages | Calories: 104kcal | Carbohydrates: 26.9g | Protein: 0.7g | Fat: 0.2g | Sodium: 2.8mg | Fiber: 2.4g | Sugar: 20.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Honey Butter by Chelsea Lords Try our amazing Honey Butter: rich butter, sweet honey, hint of cinnamon, pinch of salt, and a touch of vanilla extract. Enjoy over some fresh Honey Whole Wheat Bread, Dinner Rolls, or Pumpkin Bread. Homemade Honey Butter You might think making homemade Honey Butter is complicated, but it couldn’t be easier to do. Whip everything together in a stand mixer and it can be ready in about 10 minutes or less. It makes for such a fun and fancy accompaniment to your dinner table; especially for Easter, which is right around the corner! Serve this homemade Honey Butter with some drop biscuits and you might not need to make much else. Honey Butter Ingredients Unsalted Butter: Controls saltiness; omit added salt if using salted butter. Honey: Provides sweetness and flavor. Powdered Sugar: Adds sweetness and creaminess. Vanilla Extract: Optional but enhances flavor. Cinnamon: Adds a nice flavor; adjust to preference or try pumpkin pie spice or apple pie spice for a fun flavor twist. Salt: Balances & enhances flavors. QUICK TIP Make sure the butter is at room temperature for optimal mixing. If melted, it won’t mix well; if too cold or hard, the same applies. How To Make Honey Butter Combine softened butter, powdered sugar, honey, vanilla extract (if using), cinnamon, and sea salt in a stand mixer with the whisk attachment on low speed until mixed. Beat on medium speed for 2-3 minutes until smooth. Serve immediately in a dish, optionally drizzle with more honey, or refrigerate for later use.. How To Use Honey Butter Honey Butter isn’t just for sweet treats—it’s great for savory dishes too! Here are some of our favorite ways to use it: Drizzled over: oatmeal, fresh berries, or vanilla ice cream. Spread on: toast, dinner rolls, healthy banana muffins, croissants, cornbread or on cornbread muffins, hot biscuits, homemade pancakes or waffles. Smeared on: bagels, English muffins, or baked sweet potatoes. STORAGE Storing Honey Butter Keep at room temperature until ready to use. If refrigerated, let it soften at room temperature before using. Freezing Instructions Shape butter into a log using parchment paper or plastic wrap. Chill in the fridge for 2 hours. Place in a freezer-safe airtight container, label, and freeze for up to 2 months. Thaw in the fridge before using. More Fun Spreads Blueberry Syrup Buttermilk Syrup Apple Butter Lemon Curd Whipped Cream FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Honey Butter 5 from 6 votes - Review this recipe Try our amazing Honey Butter: rich butter, sweet honey, hint of cinnamon, pinch of salt, and a touch of vanilla extract. SAVE TO RECIPE BOX Print Recipe Honey Butter 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Try our amazing Honey Butter: rich butter, sweet honey, hint of cinnamon, pinch of salt, and a touch of vanilla extract. Course Breakfast, Dessert, Side Dish, Snack Cuisine American Keyword honey butter Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 8 -10 servings Chelsea Lords Calories 95kcal Author Chelsea Lords Cost $2.03 EquipmentStand Mixer and whisk attachment OR electric hand mixers Ingredients▢ 1/2 cup unsalted butter, at room temperature (See Note 1)▢ 1/4 cup powdered sugar▢ 1 and 1/2 tablespoons honey▢ 3/4 teaspoon pure vanilla extract, optional▢ 1 and 1/2 teaspoon ground cinnamon (or use pumpkin pie spice or apple pie spice)▢ 1/8 teaspoon fine sea salt (omit if you use salted butter)US - Metric USMetric InstructionsPREPARE: In the bowl of a stand mixer with the whisk attachment (or use electric mixers), combine all ingredients. Beat on low speed until combine, then increase to medium speed for 2-3 minutes until smooth.SERVE: Serve immediately in a small dish, optionally drizzling with extra honey. Alternatively, refrigerate for later use (next step).STORAGE: For refrigeration, transfer the butter onto parchment paper or plastic wrap, roll into a log, and chill in the fridge. Bring to room temperature before serving. Store in an airtight container in the fridge for up to one month, or at room temperature for up to 1 week.FREEZING: Roll butter into a log on parchment paper or plastic wrap and chill in the fridge for 2 hours. Transfer to a freezer-safe container, label, and freeze for up to 2 months. Thaw overnight in the fridge before using. Video Recipe NotesNote 1: Softened butter should be slightly cool to the touch and hold its shape when poked. Cut into cubes and let sit at room temperature for about 45 minutes to 1 hour to soften quickly. For a faster method, microwave for 8 seconds, flip, then microwave for another 8 seconds. Be cautious and watch carefully to prevent melting. Nutrition FactsCalories: 95kcal | Carbohydrates: 7.6g | Protein: 2.9g | Fat: 6.6g | Sodium: 2.3mg | Fiber: 0.6g | Sugar: 6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
White Bean and Kale Soup by Chelsea Lords This one pot white bean and kale soup is loaded with nutritious ingredients. This vegetarian soup is hearty and packed with plant-based protein (quinoa & white beans), but you can add in some shredded, cooked chicken if desired. Nothing compares to a big crusty loaf of bread as an accompaniment for this soup! If you’d also like a salad on the side, this Olive Garden Salad would pair nicely. White Bean and Kale Soup This nutritious and hearty soup is the perfect recipe for a chilly winter night. It’s total comfort food, but won’t leave you feeling heavy and sluggish thanks to all the veggies and healthful ingredients. While it’s technically a vegetarian soup, you won’t miss the meat! Quinoa and white beans are loaded with protein which will help this soup be even more satiating. While there’s a bit of prep up front with dicing the veggies, this white bean and kale soup comes together relatively quickly and is fairly hands-off throughout the cooking process. As long as you stir it a few times throughout, you’ll be good to go! Below I’m sharing a few tips and ingredient notes along with some variation ideas. Veggie notes Finely dice the veggies: You don’t want any chunks of uncooked carrot, onion, celery, or garlic, so take your time to be certain the veggies are finely and evenly diced. Take time developing the flavor base. The mirepoix (carrot, onion, & celery), tomato paste, and seasonings really set up this white bean and kale soup to have a rich flavor; take your time sautéing and getting these veggies tender. Short-cut: Many grocery stores sell pre-chopped mirepoix in the produce section. Use 3 cups of these already-chopped veggies in place of your own celery, onions, and carrots. Tomatoes Good tomatoes make all the difference in this white bean and kale soup. I highly recommend San Marzano® or Muir Glen® fire-roasted crushed and diced tomatoes in this recipe. Why fire-roasted tomatoes? When tomatoes are charred over a flame before being crushed (or diced) and canned, the contact with that flame brings out the tomato’s sweetness and gives a distinct smoky flavor. It’s a great way to get more flavor without any extra work. Lower-quality canned tomatoes tend to be a bit more acidic; so if needed, add a teaspoon or two of sugar to counteract that. Variations Soup thickness: as the quinoa cooks through, it continues to expand and thicken the soup. As written, this is a very thick soup (stew-like), but feel free to add some additional broth if desired. Additional protein: The quinoa and beans add a lot of protein, but if you’d like more, stir in some shredded rotisserie chicken near the end of cooking to warm it through. Use spinach instead of kale: if you aren’t a fan of kale, add some baby spinach in instead. Add it in off the heat and gently stir; the residual heat will wilt it quickly. Use chicken broth: if you aren’t a vegetarian, chicken broth (or stock) can be used in place of the vegetable broth. Swap out the beans: if you don’t love white beans, use kidney beans or red beans instead. Tips Season as you go. Taste often and season the soup as you go. At the end of making this soup, be sure to taste again before serving and adjust the salt and pepper. Garnish: Freshly chopped flat leaf Italian parsley and freshly grated Parmesan cheese makes the perfect finishing touch to this white bean and kale soup. QUICK TIP Rinse the quinoa. If the quinoa isn’t already rinsed (it will say on the package, if it is), add it to a fine mesh sieve and rinse under cold water. This removes the saponin coating which can cause quinoa to taste bitter. (Saponins are bitter compounds that are naturally present in quinoa and help protect the plant from pests. Some people are sensitive to saponins, and rinsing well helps remove them from the grain.) More soup recipes Taco Chili made in 30 minutes or less! Creamy Chicken Noodle Soup with spaghetti noodles Healthy Minestrone Soup with quinoa Best ever Lentil Soup with Parmesan Chicken Vegetable Soup with roasted vegetables FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. White Bean and Kale Soup 5 from 8 votes - Review this recipe This one pot white bean and kale soup is loaded with nutritious ingredients. This vegetarian soup is hearty and packed with plant-based protein (quinoa & white beans), but you can add in some shredded, cooked chicken if desired. SAVE TO RECIPE BOX Print Recipe White Bean and Kale Soup 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This one pot white bean and kale soup is loaded with nutritious ingredients. This vegetarian soup is hearty and packed with plant-based protein (quinoa & white beans), but you can add in some shredded, cooked chicken if desired. Course Dinner Cuisine American Keyword White Bean and Kale Soup Prep Time 25 minutes minutes Cook Time 20 minutes minutes Total Time 45 minutes minutes Servings 6 servings Chelsea Lords Calories 222kcal Author Chelsea Lords Cost $5.35 Ingredients▢ 3 tablespoons olive oil▢ 1 cup EACH: diced carrots, diced onion, diced celery (~2 large carrots, 3 celery stalks, and 1 small onion)▢ 1 heaping tablespoon minced garlic (~4 cloves)▢ 1/4 cup tomato paste▢ 1 teaspoon dried parsley▢ 1/2 teaspoon EACH: dried oregano, dried basil▢ 1/4 teaspoon EACH: dried crushed rosemary, dried thyme, pepper▢ 2 teaspoons Italian seasoning▢ 3/4 teaspoon fine sea salt▢ 2 bay leaves▢ 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes (I love San Marzano or Muir Glen)▢ 6 cups vegetable stock or broth (can use chicken broth if not vegetarian)▢ 3/4 cup white quinoa, (See Note 1)▢ 1 can (15 ounces) white cannellini or Great Northern white beans, drained and rinsed▢ 2 cups (loosely packed) coarsely chopped kale▢ Finishing touches: 1 more tablespoon olive oil, 1 tablespoon lemon juice, freshly grated Parmesan cheese, fresh parsley (optional) InstructionsVEGGIES: Add 3 tablespoons olive oil to a large cast iron pot. Heat to medium and once oil is hot, add the 1 cup diced carrots, 1 cup diced celery, 1 cup diced onion, and heaping 1 tablespoon minced garlic. Add a tiny pinch of salt and cook, stirring often, until veggies are tender, about 7-9 minutes. Add in the tomato paste and seasonings (dried parsley, dried oregano, dried basil, dried rosemary, dried thyme, pepper, Italian seasoning, and sea salt.) Cook and stir until fragrant, about another 30 seconds.SIMMER: Add both cans of undrained, fire-roasted diced tomatoes and stir for 1 minute still over medium heat. Add in the 2 bay leaves and rinsed quinoa. Stir and add in the 6 cups vegetable stock. Increase heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes. (Soup should be maintaining a simmer, but not boiling). Stir occasionally.FINISHING: After 15 minutes, add in the 1 can of drained and rinsed white beans and kale. Stir and cook for 3-4 more minutes or until quinoa has fully "popped" and kale is softened. Finish the soup with 1 more tablespoon olive oil and, if desired, 1 tablespoon lemon juice. Taste and adjust seasonings as needed. Remove the bay leaves and serve.SERVE: Garnish bowls of soup with grated Parmesan cheese and chopped fresh parsley, if desired.STORAGE: Soup will continue to thicken as the quinoa expands. We still think it tastes great, but it does get thicker and thicker as it stands. This soup is best eaten within 2-3 days. It does not freeze well; the soup continues to absorb liquid and gets overly bloated.SLOW COOKER INSTRUCTIONS: Follow step one and then transfer everything from that pot to a 6 quart crockpot. Add in the diced tomatoes, stock, rinsed quinoa, drained and rinsed white beans, and bay leaves. Cook on high for 2-3 hours or low for 3-5 hours or until quinoa has popped and veggies are tender. Stir in kale, olive oil, and lemon juice. Remove bay leaves. Adjust salt and pepper; serve in bowls garnished with fresh parsley and topped with Parmesan cheese. Recipe NotesNote 1: If the quinoa isn't already rinsed (it will say on the package, if it is), add it to a fine mesh sieve and rinse under cold water. This removes the saponin coating which can cause quinoa to taste bitter. Nutrition FactsServing: 6servings | Calories: 222kcal | Carbohydrates: 33g | Protein: 7.5g | Fat: 8g | Sodium: 1049.4mg | Fiber: 8.4g | Sugar: 9.2g 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.