Chicken Bacon Ranch Baked Hummus Dip

I am so excited about this Chicken Bacon Ranch Baked Hummus Dip! Chicken, bacon, and ranch flavor is one of my all-time favorite flavor combinations, and if you haven’t tried baked hummus, you need to try it immediately!! This hummus dip recipe is made in partnership with Van’s Foods Gluten Free Crackers!

Chicken Bacon Ranch Baked Hummus Dip

I am SO excited to partner with my friends at Van’s Foods to bring you today’s recipe, especially since May is Celiac Awareness Month! When entertaining and making a dip, I always have 4 things to serve it with:

  • These crackers (our favorite is Fire-Roasted Veggie)
  • Carrots
  • Celery
  • Grape Tomatoes or Red Pepper Slices

Vans Gluten Free Crackers

They are gluten-free (it fools everyone), so delicious, and made with ingredients you can feel good about serving.

Chicken Bacon Ranch Baked Hummus Dip

If you like this hummus dip recipe, try these others:

Want other dip recipes? Here are our other favorites: 

Chicken Bacon Ranch Baked Hummus Dip

Chicken Bacon Ranch Baked Hummus Dip

Prep Time 00:05 Cook Time 00:20 Serves 6

Ingredients

Serve with

  • sliced cucumbers
  • carrot sticks
  • celery sticks
  • cherry tomatoes 
  • Van's Gluten-Free Crackers (We like: Fire-Roasted Veggie, Multigrain, The Perfect 10, Lots of Everything)

Directions

  1. Pre-heat oven to 350ºF and place an 8" oval or similar-sized oven-safe dish on a rimmed baking sheet.
  2. Heat oil in a medium skillet over medium-high heat. When hot, add caramelized onion, green onion, shredded chicken, bacon, garlic, salt, pepper and spices. Cook for 1-2 minutes until crisp and fragrant. Let cool for 5 minutes. Add hummus to combine.
  3. Place hummus mixture into oven safe container and sprinkle with cheddar cheese. 
  4. Bake for 20-25 minutes, or until fully heated through and the cheese is melted.
  5. Serve with Van's gluten-free crackers and vegetable crudité.

Recipe Notes

  1. We left the caramelized onion as an option as it does add a significant amount of time to the recipe. To caramelize an onion: In a skillet heat 1 teaspoon oil and 1 teaspoon butter and add in diced onion. Let cook over medium-low heat, stirring often, until they cook down and brown, about 30-40 minutes.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

This post is sponsored by Van’s Foods. All thoughts and opinions are always 100% my own! I love their crackers and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!

Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)

This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a weekend brunch or breakfast to feed a crowd with little to no mess!

One Pan Breakfast Bake

Sheet Pan Classic Breakfast Bake

We are so excited to kick off this sheet pan series! Each Wednesday for the next few weeks we will be sharing sheet pan meals that are simple to make and packed with flavor.

We love sheet pan recipes for so many reasons: they’re easy to prepare and easy to clean. When creating this series our main goal was to always have a meal packed with flavor while also being hands-off to give you a little extra time in your life. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! Check out the tips below to make sheet pan cooking a breeze.

Making a full on brunch spread on a sheet pan allows for a more relaxing morning before guests arrive, and if cooking for a crowd, it will certainly be way more efficient. You can easily double the recipe to use two sheet pans and create a full meal for 8 people without breaking a sweat. And you can even enjoy that mimosa while you’re at it!

Sheet Pan Breakfast Potatoes

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when you are adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night ahead of time if you are looking to speed up the process.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

If you like this recipe, try these other sheet pan meals:

Sheet Pan Breakfast Bake

Wondering how to get FREE bacon?  P.S. It’s sugar-free/whole30 approved bacon! I always add a few extra in the add-ons to my box!

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Sheet Pan Classic Breakfast (Eggs, Bacon, & Home Fries!)

Prep Time 00:10 Cook Time 00:40 Serves 4

Ingredients

  • 2 large yellow potatoes, cleaned and diced to 1/2" cubes (see note)
  • 1 medium onion, small dice
  • 1 red or green bell pepper, small dice
  • 1 teaspoon avocado oil (see note)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried parsley
  • 6 pieces nitrate-free bacon
  • 4 pasture-raised eggs, more as desired
  • fine sea salt and fresh ground pepper, to taste (see note)

Directions

  1. Pre-heat oven to 400ºF and line a rimmed baking sheet with parchment paper.
  2. In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes.
  5. Remove from oven and move bacon to the side.  Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
  6. Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).

Recipe Notes

  1. Can use sweet potatoes if desired
  2. We only use a small amount of oil here to help the vegetables cook because the bacon will release fat that we will use to crisp up the hash browns later.
  3. The bacon releases a lot of salt, which is mixed in with the hash browns so make sure to cook the recipe through and then taste and add salt (and pepper) then.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

Easy Pizza Scramble

We have been eating this Easy Pizza Scramble at least 3x week lately for breakfast! It has all the pizza flavors you love, while being low carb and keto, and FOR BREAKFAST. I mean, who doesn’t want pizza for breakfast? I serve mine with warm marinara sauce for dipping!

Easy Pizza Scrambled Eggs

Easy Pizza Scrambled Eggs

If omelettes or scrambles are the option, I go scramble every single time. A well-made scramble is my favorite! It can’t be too dry, and has to be soft and creamy without adding any milk!

When I really wanted pizza one morning and ended up with this scramble, I knew it would be on repeat. It’s SUPER simple to make, and SO delicious.

Easy Pizza Scrambled Eggs Without Milk

Scramble FAQs!

How do you make perfect scrambled eggs?

  • Place over medium-low heat and add butter or oil of choice until hot. Pour in eggs.
  • As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds/ribbons.
  • Continue until you reach your desired scramble egg consistency! I like mine soft and fluffy.

Do you have to put milk in scrambled eggs?

No! When scrambled eggs are made right, they’re light, soft, and creamy without the addition of milk or  cream.

What can I put in my scrambled eggs?

You are going to love this pizza scramble. It’s one of my favorite unique ways to spice up scrambled eggs!

Easy Pizza Scrambled Eggs with Cheese

If you like this egg scramble recipe, try these other egg recipes:

How do you make fluffy scrambled eggs


Easy Pizza Scramble

Prep Time 00:03 Cook Time 00:07 Serves 2

Ingredients

Directions

  1. In a bowl whisk together eggs.
  2. Add pepperoni, tomatoes, and spices and mix to combine.
  3. In a medium size skillet over medium-low heat,  and oil and when oil is hot add scramble mixture.
  4. Slowly fold scramble as it cooks into ribbons.
  5. Once cooked to desired likeness, serve immediately with marinara sauce!

Recipe Notes

  • Omit cheese for Whole30
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

PB&J Baked Oatmeal

This PB & J baked oatmeal has all the same flavors of a PB&J, but without the traditional sandwich bread. Each bite is a mini PB&J in itself with a more exciting texture and, of course, all the nutritional benefits of its clean ingredient list. It’s the perfect baked oatmeal breakfast for a weekday breakfast or weekend brunch!

Baked PB&J Oatmeal

Baked PB&J Oatmeal

I am so excited to share this recipe from my friend Ali’s newest cookbook, Inspiralized and Beyond

Ali pulled out all the stops in this book, and it was so hard to pick which recipe to recreate and share with you!! In this book Ali shows you a myriad of additional ways to add nutrients to your diet, reach a personal health goal, or just make good-for-you meals at home. Sweet potato slabs replace toast, cauliflower becomes pizza crust, broccoli turns into tots, avocado gets moussed, jackfruit mimics pulled meat—and that’s just the beginning. Among the  brand-new recipes, complete with nutritional information, you’ll find Rainbow Lasagna, Apple French Toast, and Cauliflower Steaks with Chimichurri. Rest assured, Ali still offers up some favorite spiralized dishes, too. Get ready to get your veggies on!!

Baked PB&J Oatmeal

Other recipes I can’t wait wait to make from Inspiralized and Beyond:

  • Mediterranean Pasta Salad
  • Zucchini Meatball Boats
  • Collard Green Manicotti 
  • Vegan Buffalo Cauliflower Salad 
  • No Bake Greek Yogurt Tart
  • Cinnamon-Raisin Sweet Potato Noodle Bagels
  • AND MORE!

How long can you keep baked oatmeal?

I keep mine for 4-6 days in the refrigerator!

Baked Oatmeal Healthy

If you like this oatmeal recipe, try these other oat recipes: 

Baked PB&J Oatmeal

Baked PB&J Oatmeal

Prep Time 00:10 Cook Time 00:40 Serves 6

Ingredients

  • 1 tablespoon coconut oil, melted and cooled room temperature, plus more for greasing 
  • 2 cups gluten-free old-fashioned oats 
  • ⅔ cup coarsely chopped walnuts 
  • 2 teaspoons ground cinnamon 
  • 1 teaspoon baking powder 
  • ¾ teaspoon fine sea salt 
  • ¼ teaspoon ground nutmeg 
  • 1¾ cups unsweetened almond milk, plus more for serving 
  • ⅓ cup pure maple syrup 
  • 2 large eggs 
  • ¼ cup creamy peanut butter or almond butter, plus more for serving 
  • 2 teaspoons vanilla extract 
  • Chia Jam, for serving

Directions

  1. Preheat the oven to 375ºF and grease a 10-inch ovenproof skillet or 9-inch square baking dish with coconut oil
  2. In a medium bowl, toss the oats, walnuts, cinnamon, baking powder, salt, and nutmeg to combine. In a small bowl, whisk together the almond milk, maple syrup, eggs, melted coconut oil, peanut butter, and vanilla. 
  3. Spread the dry oat mixture on the bottom of the prepared skillet, then pour the wet ingredients over the oats. Tip the baking dish back and forth to make sure the almond milk moves down through the oats. Bake for 35 to 40 minutes, until the top is golden. 
  4. For serving spoon baked oatmeal into a bowl and top with cup chia jam and some peanut butter. Serve hot, with a little more almond milk if desired.

Recipe Notes

Recipe printed with permission from Inspiralized and Beyond!

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

Grab your copy of Ali’s newest cookbook on Amazon here, or anywhere books are sold!!

P.S. Check out the Instagram giveaway going on right now on my page (this post) where you can win a copy of the cookbook + AN INSPIRALIZER! 

One Pan Salsa Verde Chicken and Rice

This new One Pan Salsa Verde Chicken and Rice is an easy and delicious one pan chicken dinner that comes together in a pinch, is packed with flavor, and has all of the protein, carbs, veggies and healthy fats you want for a well-rounded meal! Made in partnership with my friends at Stonewall Kitchen

One Pan Salsa Verde Chicken and Rice

One Pan Salsa Verde Chicken and Rice

I am so excited to partner with my friends from Stonewall Kitchen to bring you today’s recipe! I have an ever-running list of my favorite products from them (that you can enter to win at the bottom of this post) and up there on that list is their salsa verde! It’s so yummy and adds perfect flavor to this easy one pan dinner!

One Pan Salsa Verde Chicken and Rice

Some of my other favorite Stonewall Kitchen products (that you can win) include: 

  • Salsa Verde (of course)
  • Bloody Mary Mixes: hello Bloody Mary bar for brunch!
  • Maine Maple Syrup: mmm… think pancakes!
  • Artichoke Pesto: Summer pasta salad is calling my name with this.
  • Roasted Garlic Mustard: on just about everything.
  • Garlic Basil Marinara Sauce: you know I’m a big marinara sauce fan, and this one is a state!
  • And that’s just to name a few!

One Pan Chicken and Rice

This one pan chicken dinner is my new go-to. It’s easy to prepare and packed with flavors that are light enough for a Spring/Summer meal, and hearty enough for a Fall/Winter dish!  It’s the perfect anytime-of-year weeknight dinner that is great for leftovers, too!

One Pan Chicken and Rice with Salsa Verde

Want other one pan dinners? Try these favorites:

One Pan Salsa Chicken and Rice

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite sized pieces
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • 1 teaspoon cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup long grain white rice, rinsed well and drained
  • 1 cup Stonewall Kitchen Salsa Verde
  • 1 1/2 cup good quality chicken broth
  • cilantro, for garnish

Directions

  1. Heat a medium heavy bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon oil and onion and garlic. Cook until soft and translucent, 3-5 minutes.
  2. Push onion and garlic to the side and add 1 tablespoons of oil. Once hot, add chicken and cook until beginning to brown 5-7 minutes.
  3. Add cumin, salt, pepper, rice and cauliflower. Stir to combine.
  4. Add chicken stock and salsa and scrap up any browned bits.
  5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
  6. Cook for 20 minutes.
  7. Garnish with cilantro and enjoy!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

This post is sponsored by Stonewall Kitchen. All thoughts and opinions are always 100% my own! I love their tart cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!

GIVEAWAY:

  • One winner will win an LCK Favorites Stonewall Kitchen Prize Pack! US only.
  • Simply comment below to enter!
  • Winners will be picked at random on 5/16/18 at 9PM PST.

Braised Artichokes with Garlicky Pecan Bread Crumbs

These Braised Artichokes with Garlicky Pecan Bread Crumbs are my new obsession! Last week we posted an artichoke 101 guide, where you will see how we tested many different ways to prepare artichokes, and today you’ll see our favorite method and recipe, which includes topping them with extra fresh lemon and my Garlicky Pecan Bread Crumbs. You are in for a nutritious side dish/appetizer/or even a snack. Made in partnership with American Pecans.

Braised Artichokes Recipe

Braised Artichokes with Garlicky Pecan Bread Crumbs

I love swapping out traditional breadcrumbs for these wholesome pecan breadcrumbs that are totally all purpose! I’ve used them for my Mac and Cheese and my Pecan Popcorn Chicken! They are the perfect, all-purpose, nutritious topper to so many dishes!

Use these pecan breadcrumbs on:
  • On Baked Fish
  • On Top Of Mac & Cheese
  • Roasted Veggies
  • Chicken Cutlets
  • In/On Pasta Dishes
  • In Stuffed Mushrooms or Stuffed Tomatoes
  • Sautéed Kale with Breadcrumbs

Pecans are The Original Supernut that is power-packed with protein and in every 1-ounce serving, you’ll get 12 grams of “good” monounsaturated fat, with zero cholesterol or sodium! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. They are a naturally sweet, buttery, flavorful, and lower carb compared to many other nuts!

For all the details on how to prep artichokes, the different ways to cook them, how to eat them, what to avoid and more, check out this guide.

Braised Artichokes

Last week I had the honor of being a part of an amazing event, the Not Pie Shop pop-up  in NYC with American Pecans. The event was to unveil the official brand of the American Pecan Council– American Pecans: The Original Supernut. The idea behind it is to help people think about pecans outside of the pie shell and for what they really are: super nutritious, super versatile and super local.

Everything was flawless from the decor, to the make-your-own snack bar! Meeting the growers, the shellers, and the generations of families behind this Original Supernut (p.s. pecans are native to the US) was truly SO much fun. I demo’ed my Pecan Popcorn Chicken and spent the day with some of the most fabulous people in the business. Man, I just love pecans, their versatility, their nutritional benefits, and now all the people that work so hard to get them to us consumers!

 

American Pecan Event NYC April 2018

Here’s a little glimpse of photos from the event. I’m pictured with my new pals Erin from Naturally Ella and Matt of Big Beach restaurants in NYC.


Love artichokes? Try these other artichoke recipes:

Want more ways to cook with pecans? Try these favorites:

Braised Artichokes Recipe

Braised Artichokes with Garlicky Bread Crumbs

Prep Time 00:20 Cook Time 00:24 Serves 4

Ingredients

  • 3 globe artichokes (see note)
  • Lemon, cut in half (for brushing on artichoke to prevent browning)
  • 2 teaspoons avocado oil (or oil of choice)
  • 1 cup white wine
  • 1 cup stock (vegetable or chicken)
  • 3 cloves garlic, crushed
  • 1-1/2 teaspoon fine sea salt, divided
  • 2 cups fresh pecan halves or pieces
  • 2 teaspoons lemon zest
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil, for garnish

Directions

To Prepare the Artichokes:

  1. Remove any loose or broken leaves on artichoke and take off any leaves attached to the stem.
  2. Trim off the tip of the stem (or if you do not like the taste of the stem you can remove the whole thing) and peel it using a vegetable peeler.
  3. Trim off the top 1/3 of the artichoke and squeeze a bit of lemon juice on to cut areas to prevent browning. Using a serrated knife is easiest.
  4. Using kitchen sheers trim off the remaining thistles on the outer leaves. Be careful as they can poke you!
  5. Gently open up artichoke and rinse really well under cold water, getting water inside of the leaves to get out any debris.
  6. Once it is cleaned, carefully cut artichokes in half.
  7. Using a spoon remove the "choke". You must do this as they can be a choking hazard (hence the name). This is the purple / pink inner leaves extending down to the white fuzzy hairs. Simple scoop it out and discard.
  8. Using a large heavy bottomed skillet, heat avocado oil over medium-high heat. Once heated, gentle place artichokes cut-side down and brown for 3-5 minutes. 
  9. Turn heat down to medium and carefully add broth, wine, 1 teaspoon salt and garlic cloves to the artichokes.
  10. Turn heat to medium-high to bring the broth to a simmer, and then reduce heat to medium-low and cover. A glass lid is useful here to keep an eye on the liquid level.
  11. Simmer for 20-25 minutes, until artichokes are easily pierced with a sharp knife. Check often on artichokes to make sure all the broth has not evaporated.
  12. Meanwhile make the "breadcrumbs" by pulsing pecans, zest, garlic powder, black pepper remaining 1/2 teaspoon salt and red pepper flakes until until they fine, but not pureed.
  13. Once artichokes have fully cooked, pre-heat the broiler.
  14. Place cooked artichokes cut side up on a rimmed baking sheet and sprinkle with breadcrumbs. Lightly drizzle olive oil on top and broil for 2-4 minutes until nuts are toasted.
  15. Serve warm with extra lemon slices.

Recipe Notes

  • Choose artichokes that feels heavy for their size, indicating that it has a good amount of moisture, with tightly closed leaves. The artichoke should not have a lot of bruising or brown spots. We are using the normal sized globe artichokes, as opposed to the small or baby ones. If you choose to use baby ones you will have to adjust the cooking time.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own! I love pecans and the farmers who grow them! Thank you for continuing to support LCK and the brands I work with!