Chelsea's Messy Apron

1 month ago | chelseasmessyapron.com | Chelsea Lords

Thinly slice the green onions and separate the white bottoms from the green tops. In a wide-mouth mason jar, whisk together oyster sauce, brown sugar, soy sauce, and sesame oil. Bring a large pot of water to a boil (don’t salt it). Cook the pasta (only 8 oz not the whole package!) until al dente, then drain and set aside. While the pasta cooks, melt butter in a large skillet over medium-low heat. Add the white parts of the green onions, garlic, and ginger.

1 month ago | chelseasmessyapron.com | Chelsea Lords

Preheat the oven to 425°F. Rub 1 tsp of oil over a metal sheet pan using a pastry brush or your hand. In a large bowl, stir together the chicken, taco seasoning, enchilada sauce, and cheese. Taste and season with salt and pepper. Lay tortillas on a clean surface. Spread 1-1/2 tbsp refried beans on half of each tortilla. Add 1/4 cup of filling on top of the beans. Fold tortillas in half and place on the prepared tray. Drizzle 1/2 tsp of olive oil on each taco and brush it evenly over the top and sides.

1 month 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 month ago | chelseasmessyapron.com | Chelsea Lords |Krissy Allori

Make the Caesar dressing and chill until ready to use. OR prepare the salad kit. Preheat oven to 400°F. Place naan on a lined sheet pan. Drizzle with olive oil (about ½ tsp per naan). Bake for 2 minutes, then remove. Divide chicken evenly over the naan. Sprinkle with mozzarella (about ⅓ cup per naan) and 1–2 tbsp Parmesan per naan. Return to the oven and bake for 6–8 minutes, or until the cheese is melted. Wash, thoroughly dry, and chop the romaine. Toss with desired amount of dressing.

1 month 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.