Chelsea's Messy Apron

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Chicken Spiedini

2 weeks 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).
Avocado Egg Salad

3 weeks ago | chelseasmessyapron.com | Chelsea Lords

Add 1 inch of water to a large pot and place the steamer insert inside. Cover and bring to a boil over high heat. Once boiling, add the eggs, cover again, and steam for 13 minutes. Fill a large bowl with cold water and about 15 ice cubes. Transfer the eggs to the ice bath and let them cool for 15 minutes. Gently crack the shells and peel under cold running water, starting from the wide end. Pat dry, then dice into ¼-inch pieces. OR press the eggs through a wire cooling rack set over a bowl.
Dense Bean Salad

1 month ago | chelseasmessyapron.com | Chelsea Lords

Add all the dressing ingredients to a wide-mouth mason jar. Season to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Shake until well combined. Store in the fridge until ready to use. In a large bowl, combine all the salad ingredients. Drizzle with as much dressing as you’d like (you might not need it all). Gently toss to combine. Taste and adjust seasoning if needed. Enjoy right away, or store in containers in the fridge for up to 3–4 days. The flavor gets better as it sits!
Avocado Sandwich

1 month ago | chelseasmessyapron.com | Chelsea Lords

Let the cream cheese sit at room temp for 1 hour, or microwave in 15-second bursts until soft. Use a hand mixer to beat the cream cheese, mayo, and ranch mix until smooth. Cover and refrigerate for 20 minutes to thicken and blend the flavors. Slice cucumbers 1/4th-inch thick using a mandoline or sharp knife. Thinly slice the avocado and drizzle with lemon juice to keep it from browning. Lightly toast the bread if you’d like. Let it cool. Spread the cream cheese mixture on both slices of each sandwich.
Lemon Basil Chicken Salad

1 month ago | chelseasmessyapron.com | Chelsea Lords

Lemon Basil Chicken Salad is fresh and full of flavor. Tender chicken, crisp celery, and the most amazing lemon-basil dressing!Table of ContentsIngredientsI love coming up with new flavors for my favorite chicken salad! This one is light, fresh, and herby—I can’t get enough.
Ground Beef Taco Bowl

1 month ago | chelseasmessyapron.com | Chelsea Lords

Sweet Potatoes: Preheat oven to 425°F (220°C). Add 1/2-inch peeled and diced sweet potatoes to a large sheet pan. Drizzle with olive oil, then add paprika, garlic powder, salt, and pepper (I add 1 tsp salt & 1/2 tsp pepper). Toss well to coat. Spread in a single layer and roast until tender, about 30 minutes, flipping every 10 minutes. Once tender and golden, toss with corn and black beans to warm through. Beef: Heat olive oil in a large nonstick skillet over high heat.
Taco Pasta Salad

1 month ago | chelseasmessyapron.com | Chelsea Lords

Zest and juice the limes to get 1/4 tsp zest and 2 tbsp juice, then whisk together with all other dressing ingredients in a bowl until smooth. Cover and refrigerate until ready to use. Bring 8 cups of water to a boil. Stir in 2 teaspoons of salt and 3 cups of pasta. Cook according to package instructions. Drain, rinse under cold water for 20 seconds, then let cool and dry. Heat oil in a large pan over medium-high heat. Add beef, let it sear, then crumble as it browns.
Tabouli (Tabbouleh)

1 month ago | chelseasmessyapron.com | Chelsea Lords

Tabouli is a bright salad with fresh herbs, juicy tomatoes, and crisp cucumber tossed in a lemon dressing. A couple of years ago, while traveling through Dubai and the Maldives, I kept seeing two salads everywhere—Tabouli and Fattoush. These salads were served with almost every meal, along with plenty of hummus and baba ghanoush.
Hummus

2 months ago | chelseasmessyapron.com | Chelsea Lords

Drain chickpeas, reserving 1 cup of liquid. Do not rinse. Juice lemons to get 1/3 cup juice. Add chickpeas, ½ cup reserved liquid, garlic, tahini, lemon juice, salt, and pepper to a high-powered blender or food processor. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust based on the chickpeas' saltiness. Blend for 2–4 minutes until smooth and creamy, adding up to ¼ cup more liquid if needed. Scrape the sides and stir as needed. Taste and adjust seasoning.
Magic Cookie Bars

2 months ago | chelseasmessyapron.com | Chelsea Lords

Preheat oven to 350°F (176°C). Line a 9×13-inch pan with parchment paper, leaving some overhang for easy bar removal. Don’t line it with wax paper or foil. Melt the butter in the microwave and set aside to return to room temperature—using hot butter makes the crust greasy. Coarsely break up graham crackers and add to a powerful blender (you may need to do this in batches). Pulse/blend until all crackers are fine crumbs. Measure the crumbs and add to a large bowl, along with the salt.