Chelsea's Messy Apron

1 week ago | chelseasmessyapron.com | Chelsea Lords

Add all dressing ingredients to a wide-mouth jar. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Shake until combined. Chill while prepping the salad. Bring 12 cups of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to package directions. One minute before it’s done, add frozen corn. Drain and rinse under cold water for 20 seconds. Shake off excess water. Transfer pasta and corn to a large bowl. Toss with ⅓ cup dressing. Cover and refrigerate to cool completely.

1 week ago | chelseasmessyapron.com | Chelsea Lords

Pat the beef dry with paper towels. Season all over with salt and pepper (I use 1 tsp salt and ½ tsp pepper). Heat oil in a Dutch oven over medium-high heat. Once hot, add the beef pieces spaced apart. Sear on all sides, 2–4 minutes per side, until deeply browned. The beef should release easily when it’s ready to flip. Add onion, garlic bulb, carrot, bay leaves, guajillo chiles, chicken bouillon, oregano, cumin, coriander, and chili powder to the pot. Pour in 8 cups of water and bring to a boil.

2 weeks ago | chelseasmessyapron.com | Chelsea Lords

Mexican Picadillo is fast, flavorful, and filling. Ground beef and potatoes simmer in a savory tomato sauce for the perfect 30-minute dinner. Serve over rice with tortillas on the side. Author’s notesPicadillo is a classic dish found in many Latin American countries, including Mexico and Cuba, as well as the Philippines. It’s made with ground meat, tomatoes, and whatever extra ingredients are common in that region.

2 weeks ago | chelseasmessyapron.com | Chelsea Lords

Chicken Avocado Sandwich that’s creamy, fresh, and packed with flavor—your new lunch obsession. Author NoteI couldn’t believe how much love this Tuna Avocado Salad got on social media! It was so fun seeing you make it, share it, and tell me how much you enjoyed it. As the comments rolled in, one question popped up over and over: “Can I make this with chicken?” Right away, I got to work.

1 month ago | chelseasmessyapron.com | Chelsea Lords

Adjust oven rack to center of oven. Preheat broiler to high. Line a large sheet pan with foil and generously spray with cooking spray. Trim fat and cut chicken into 1-½-inch pieces. Pat dry. In a large bowl, whisk together olive oil, chicken broth, 1 tsp lemon zest, 2 tbsp lemon juice, 2 tsp garlic, red pepper flakes, and Italian seasoning. Add salt and pepper (I use ¾ tsp salt and ½ tsp pepper). Add chicken and toss to coat. Cover and chill for 30 minutes to 1 hour (no longer).