French Onion Soup

French Onion Soup is one of my favorite things to order at a restaurant. I usually reserve this bowl of warm comfort for restaurants because it’s a soup that takes time and patience to make. But I’ve come to realize that although it is a slow process, it’s still ridiculously simple and inexpensive, so it’s totally worth the effort.

The post French Onion Soup appeared first on Budget Bytes.

French Onion Soup is one of my favorite things to order at a restaurant. I usually reserve this bowl of warm comfort for restaurants because it’s a soup that takes time and patience to make. But I’ve come to realize that although it is a slow process, it’s still ridiculously simple and inexpensive, so it’s totally worth the effort. I encourage you to make a pot of this incredible French Onion Soup on your next day off while you’re relaxing with a movie or folding some laundry. I think you’ll be glad you did!

One bowl of french onion soup garnished with fresh thyme, spoon on the side

What is French Onion Soup?

If you’ve never had the pleasure, French Onion Soup is made with sweet caramelized onions, beef broth, and herbs. The soup is usually topped with a piece of toasted bread and a generous heap of cheese, which are then broiled to perfection. So with every spoonful you get a piece of bread soaked with flavorful broth, melty cheese, and sweet-savory onions. It’s pretty epic.

Don’t Take Shortcuts with Caramelization

It’s so so so so important to properly caramelize the onions when making French Onion Soup (see the step by step photos below for a visual reference). The deep flavor of the caramelized onion is what gives this soup its characteristic flavor. If you take shortcuts with this step it will show in the color and flavor of your soup.

Caramelizing onions, especially this quantity of onions, is a slow process and it takes a lot of time. Like an hour or more. If you stop too soon your soup will be lacking. If you try to go too fast you risk burning the onions not getting that sweet jammy flavor. Just go slow. It’s worth it.

Broth Matters

The other key to making a really good pot of French Onion Soup is using a really flavorful broth. If you know me then you know I love Better Than Bouillon so I used that to make my broth for this soup. But if you have access to a really good beef stock or bone broth that would also be incredible. Just make sure you use a broth that you know has good flavor.

What Else Can I Add?

I made this French Onion Soup as simple as possible while still retaining its rich flavor. But if you want to go above and beyond you can try adding a couple other ingredients.

Wine – Try deglazing the pot (after adding the flour) with about 1/2 cup wine before adding the beef broth. You can use either a dry white wine or a red wine, depending on whether you want your soup to have a lighter touch (white wine) or a richer flavor (red wine).

Sweet Onions – I made my soup with your average everyday yellow onions, but if you want a tad more sweetness you can choose a sweet onion instead.

Brandy or Sherry – A couple tablespoons of brandy or sherry added to your French Onion Soup at the end can brighten the flavors.

Garlic – I didn’t want to muddy the sweet delicate flavor of the onions, but a lot of people do prefer to also add garlic. If adding garlic, mince it up good and sauté it with the caramelized onions for a minute or two just before adding the flour.

Side view of a bowl of French Onion Soup garnished with fresh thyme
Garnished with fresh thyme for visual appeal. Dried thyme is used in the recipe.
Overhead view of one bowl of french onion soup with a spoon and fresh thyme on the side

French Onion Soup

French Onion Soup requires time and patience, but the incredible soul-warming flavor and low cost make it a meal that is worth the wait!
Total Cost $5.34 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 5 1.5 cups ech
Calories 621.84kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.32
  • 3 lbs. yellow onions $1.19
  • 2 Tbsp butter $0.28
  • 3 Tbsp flour $0.03
  • 6 cups beef broth* $0.78
  • 1/2 tsp dried thyme $0.05
  • 1 bay leaf $0.15
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp Worcestershire sauce $0.02
  • 5 slices French bread $1.00
  • 1 cup shredded Swiss or Gruyere $1.00

Instructions

  • Slice the onions into ¼-inch thick slices. Add the sliced onions to a large soup pot with olive oil. Cook the onions over medium heat, stirring occasionally. When the onions begin to get a little bit of golden brown color (after about 30-45 minutes), add the butter.
  • Continue to cook over medium heat, stirring occasionally until the onions are deeply caramelized (the color of an old penny). This should take about an hour total. If needed, add a couple tablespoons of water to dissolve any browned bits off the bottom to prevent them from burning while the onions continue to cook.
  • Once the onions are deep brown and jammy in texture, add the flour. Stir and cook the flour with the caramelized onions for about two minutes more. The flour helps thicken the broth slightly, giving it body.
  • Add the beef broth to the pot and stir to dissolve any browned bits off the bottom of the pot. Also add the thyme, bay leaf, pepper, and Worcestershire sauce. Bring the soup up to a simmer, then allow it to simmer for about a half hour. If using a low sodium broth, make sure to taste the soup after simmering and add salt to taste.
  • Toward the end of the simmer time, preheat the oven's broiler. Place the bread slices on a baking sheet and place them in the oven on the middle rack. Broil for a few minutes on each side, or just until they are barely golden brown (they will broil more later).
  • If you do not have oven safe bowls, top each slice of bread with shredded cheese, then return them to the oven and continue to broil until the cheese is melted and bubbly. Broiling time will vary with each oven, so make sure to watch them closely. This should only take a few minutes. Place one piece of toasted bread with melted cheese on top of each bowl of soup just before serving.
  • If you do have oven safe bowls, portion your soup into the bowls, top each one with a piece of lightly toasted bread, then some of the shredded cheese. Place the bowls back on the baking sheet and place everything back in the oven under the broiler. Broil for just a few minutes or until the cheese is melted and bubbly. Serve hot!

Notes

*I used Better Than Bouillon to make my beef broth.

Nutrition

Serving: 1bowl | Calories: 621.84kcal | Carbohydrates: 91.04g | Protein: 22.28g | Fat: 19.62g | Sodium: 2670.74mg | Fiber: 7.44g

Love cozy soups? Check out all of our Budget-Friendly Soup Recipes!

A pot of French Onion Soup with a ladle full held close to the camera

How to Make French Onion Soup – Step by Step Photos

Sliced onions in a soup pot

Begin by slicing 3 lbs. yellow onions into ¼-inch thick slices. Add the sliced onions to a large soup pot with 2 Tbsp olive oil. Cook the onions over medium heat, stirring occasionally.

Add butter to golden onions in the soup pot

When the onions begin to get a little golden color (after about 30-45 minutes) add 2 Tbsp butter. Continue to cook over medium heat, stirring occasionally.

Pot being deglazed with water

The goal is to keep cooking until the onions become deep brown in color and have a jammy texture. If the bottom of the pot begins to brown faster than the onions, just add a couple tablespoons of water to dissolve the browned bits off the bottom and continue to cook. Do not stop when the onions are the color in the photo above. There is still a ways to go!

Caramelized onions in the pot, flour being added

When the onions are the color of an old penny (see photo above), add 3 Tbsp flour and continue to cook and stir for about two minutes. The flour helps thicken the soup very slightly, just giving it a little extra body.

Beef broth being added to the pot

Finally, add six cups of beef broth to the pot. Stir to dissolve any browned bits off the bottom.

Herbs added to the soup

Also add ½ tsp dried thyme, one bay leaf, ¼ tsp freshly cracked pepper, and 1 Tbsp Worcestershire sauce. Bring the soup up to a simmer and let it continue to simmer for about 30 minutes. If you’re using a lower sodium broth, you’ll want to taste the soup and add salt to taste after it simmers.

Toasted bread on a baking sheet

Toward the end of the simmer time, begin to prepare the cheese toast. Preheat the oven’s broiler. Place slices of French bread on a baking sheet (I only had four soup bowls, so I’m only toasting four pieces right now, but the soup makes about 5 servings). Broil the bread for a few minutes on each side or just until it’s lightly golden brown. It will broil more later with the cheese.

Soup being portioned into oven safe bowls

If you have oven safe bowls, portion the soup into the bowls. If you do not have oven safe bowls, pile the shredded cheese right onto the toasted bread on the baking sheet, then broil for a few minutes more to melt the cheese. Top each bowl of soup with a cheesy bread slice.

Toasted bread and cheese added to the soup bowls

If you do have oven safe bowls, place the bowls on the baking sheet and add a piece of toasted bread to each bowl, then top with shredded cheese.

Boiled bowls of french onion soup with bread and cheese

Return the baking sheet with the bowls of soup to the oven and broil for a few minutes more, or until the cheese is melted and the bread is toasty. Every broiler is a little different, and they cook quickly, so keep an eye on them!

Overhead view of one bowl of french onion soup with a spoon and fresh thyme on the side

Dig in!

The post French Onion Soup appeared first on Budget Bytes.

Cheesy Loaded Cauliflower Casserole

Thanksgiving is probably going to look a little different for a lot of us this year, but we can still celebrate, enjoy good food and each other’s company in new and creative ways. Since a lot of Thanksgiving gatherings will be a bit smaller this year, I’m going to take advantage of cooking less volume by adding a little more flare. Maybe go for that fancy cheese. Add that extra topping. Cook a sauce from scratch. It’s all easier and more affordable when you’re cooking for a smaller crowd. So that’s what I did with this super cheesy, Loaded Cauliflower Casserole. It’s a rich and indulgent side dish with tons of fun toppings and a smaller batch size, fit for a smaller 2020 Thanksgiving feast.

The post Cheesy Loaded Cauliflower Casserole appeared first on Budget Bytes.

Thanksgiving is probably going to look a little different for a lot of us this year, but we can still celebrate, enjoy good food and each other’s company in new and creative ways. Since a lot of Thanksgiving gatherings will be a bit smaller this year, I’m going to take advantage of cooking less volume by adding a little more flare. Maybe go for that fancy cheese. Add that extra topping. Cook a sauce from scratch. It’s all easier and more affordable when you’re cooking for a smaller crowd. So that’s what I did with this super cheesy, Loaded Cauliflower Casserole. It’s a rich and indulgent side dish with tons of fun toppings and a smaller batch size, fit for a smaller 2020 Thanksgiving feast.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

cheesy loaded cauliflower casserole on a blue background with a striped napkin

Adding that extra flare is also more affordable thanks to the awesome selection at my local ALDI store. They have everything I need for a traditional Thanksgiving feast, plus those fun specialty ingredients that can take your meal to the next level, all for unbeatable prices. And their cheese selection? Ah-maz-ing. So, I had a little fun with the cheese in this dish and used two different varieties of cheddar. #noregrets

What Kind of Cheese is Best?

Cheddar is definitely the best choice for this Cheesy Loaded Cauliflower Casserole because it melts smoothly and has a rich and creamy flavor. But you can play around with different flavors of cheddar to give the dish more flare. I used Emporium Selection Vintage Selection White Cheddar from ALDI for the cheese sauce, and their classic Happy Farms Mild Cheddar for the topping. If you want to try something more fun, they have tons of seasonal flavored cheddars like smoked cheddar, hatch pepper cheddar, or Cajun spice cheddar, all of which would all be incredible in this casserole.

Use the ALDI store finder here to find a store near you, then tell me in the comments below what kind of cheese you tried, so I can go try it too. ;)

What Else Can I Add?

If you want to add even more to your already “loaded” cauliflower casserole, I have some ideas. I tend to like things spicy, so a few thinly sliced jalapeños would be awesome, especially if coupled with a few small dollops of cooling sour cream. Slices of avocado might also be nice. Or, if you want to take this a different direction, a light drizzle of sweet and tangy BBQ sauce would be an amazing compliment to the creamy, cheesy sauce.

Want to turn it into a meal casserole? Add some shredded chicken or browned Italian sausage before drenching the cauliflower with sauce.

What is the Serving Size?

While I could probably easily eat half of this myself, I don’t think that would be a reasonable serving size, considering how rich this casserole is. This recipe makes about six smaller Thanksgiving sized servings (serving sizes tend to shrink when you’re trying to fit more items on one plate), or maybe four regular weeknight-dinner-sized side dish servings. It all depends on how many other items you’re serving with your meal.

Can the Recipe be Doubled?

Yes, absolutely! I purposely made this a smaller batch size recipe, but if you do have more mouths to feed this recipe is easily doubled. As long as you use a 9×13″ casserole dish so that everything is still evenly spread out, the cook times should all remain the same.

close up of cheesy loaded cauliflower casserole being scooped out of the dish
Overhead view of cheesy loaded cauliflower casserole on a blue background

Cheesy Loaded Cauliflower Casserole

This rich and cheesy loaded cauliflower casserole is an indulgent Thanksgiving side dish with plenty of flare.
Total Cost $8.65 recipe / $1.44 serving (prices may vary by location)
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 about ¾ cup each
Calories 418.13kcal
Author Beth – Budget Bytes

Ingredients

  • 4 oz. Appleton Farms Hickory Bacon $1.63
  • 1 head cauliflower $2.29
  • 3 Tbsp Countryside Creamery Salted Butter 0.42
  • 3 Tbsp Baker's Corner All-Purpose Flour $0.03
  • 2 cups Simply Nature Organic Whole Milk $0.75
  • 1/4 tsp salt $0.02
  • 1/4 tsp Simply Nature Organic Garlic Powder $0.02
  • 1/4 tsp Stonemill Black Pepper $0.02
  • 6 oz. Emporium Selection Vintage Cheddar, shredded $3.16
  • 2 oz. Happy Farms Mild Cheddar, shredded $0.42
  • 1/4 cup Chef's Cupboard French Fried Onions $0.16
  • 2 green onions, sliced $0.11

Instructions

  • Cook the bacon in a skillet over medium heat until brown and crisp. Use a slotted spoon to remove the bacon from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.
  • Preheat the oven to 350ºF. Remove the leaves and stem from the cauliflower, then cut it into small florets. Add the cauliflower florets to a pot and cover with water. Place a lid on the pot and bring it to a boil over high heat. Let the cauliflower boil for about 5 minutes, or until it is fork tender. Drain the cauliflower well in a colander.
  • While the cauliflower is draining, prepare the cheese sauce. Add the butter and flour to a sauce pot. Melt the butter over medium heat, then continue to cook and stir the flour and butter for about two minutes more.
  • Whisk the milk into the flour and butter until it is fully dissolved, and no lumps remain. Continue to heat and stir over medium until the milk reaches a gentle simmer, at which point it will thicken to the consistency of heavy cream.
  • Season the white sauce with garlic powder, salt, and pepper. Remove the sauce from the heat, then begin adding the shredded vintage cheddar, one handful at a time, making sure it has fully melted in before adding the next handful. If the sauce becomes too cold to melt the cheese, place it over low heat only until all the cheese has melted into the sauce.
  • Place the boiled and drained cauliflower in a 2-quart casserole dish. Pour the cheese sauce over the cauliflower, making sure it is fully covered. Top with the remaining 2 oz. shredded mild cheddar and the French Fried onions.
  • Bake the cauliflower for only ten minutes, then switch the oven from bake to broil and broil for 3-5 minutes, or just until the top is slightly browned (broiling is optional). Do not over bake the casserole, or the cheese sauce will split.
  • Remove the casserole from the oven and top with the cooked bacon and sliced green onions. Serve hot.

Nutrition

Serving: 0.75cup | Calories: 418.13kcal | Carbohydrates: 16.67g | Protein: 21.08g | Fat: 30.43g | Sodium: 962.32mg | Fiber: 2.68g
close up side view of cheesy cauliflower casserole

How to Make Cheesy Loaded Cauliflower Casserole – Step by Step Photos

Bacon cooking in a skillet

Cook about 4oz. bacon in a skillet over medium heat until brown and crispy. Use a slotted spoon to remove it from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.

cauliflower florets in a pot with water

Preheat the oven to 350ºF. Remove the leaves and stem from one head cauliflower, then cut it into florets. Add the florets to a large pot, cover with water, place a lid on top, then bring it up to a boil over high heat. Let the cauliflower boil until fork tender (about 5 minutes). Drain the cauliflower in colander.

flour and butter roux in a pot

Melt 3 Tbsp butter in a pot over medium heat (I used the same pot from the cauliflower to avoid dirtying another pot). Add 3 Tbsp flour and continue to cook and stir for about two minutes.

milk being poured into the pot

Whisk two cups of milk into the butter and flour mixture until it is fully dissolved, and no lumps remain. Continue to cook and stir the milk over medium heat until it comes to a gentle simmer, at which point it will thicken to about the same consistency as heavy cream.

Seasoning in white sauce

Season the sauce with ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt.

shredded cheddar added to the pot

Remove the sauce from the heat and begin adding the shredded cheddar, one handful at a time, making sure it is fully melted in before adding more. If the sauce becomes too cold to continue melting the cheese, place it over low heat only as you melt in the rest of the cheese.

thick cheese sauce in a pot

When all of the cheese has been melted into the sauce it will be thick and cheesy.

cheese sauce being poured over cauliflower in casserole dish

Place the cooked and drained cauliflower in a 2-quart casserole dish, then pour the cheese sauce over top, making sure to fully cover the cauliflower.

shredded cheddar added to top of cauliflower

Add the final 2oz. shredded mild cheddar and ¼ cup French fried onions on top. Bake the casserole for ten minutes, then switch the setting on the oven from bake to broil. Broil for 3-5 minutes, or just until you get some slightly browning on top.

Final toppings added to casserole

After baking, add the final toppings: cooked bacon and sliced green onions. Serve hot and enjoy the creamy, cheesy goodness!

Overhead view of cheesy loaded cauliflower casserole on a blue background

The post Cheesy Loaded Cauliflower Casserole appeared first on Budget Bytes.

Sweet Potato Cornbread

OMG, y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire […]

The post Sweet Potato Cornbread appeared first on Budget Bytes.

OMG, y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire pan of this Sweet Potato Cornbread.

Originally posted 10/17/2015, updated 11/2/2020.

Sweet potato cornbread in a cast iron skillet with butter on top

This recipe is a hybrid between my Everyday Cornbread and these amazing Sweet Potato Corn Bread Muffins from the New York Times. The NYT’s addition of cinnamon and nutmeg was absolutely spot on and gave the cornbread an amazing aroma. Since I had already bought some sour cream to top my chili, I decided to incorporate that into the batter, like this recipe from Leite’s Culinaria. Neither of those recipes used nearly enough sweet potato for me, though, so I upped mine to 1.5 cups. I didn’t want to waste that lovely sweet potato!

What Does Sweet Potato Cornbread Taste Like?

This cornbread is definitely on the sweeter side as far as cornbread goes, but it also has a good amount of warm, aromatic spices to keep it from being too dessert-like. It pairs well with both sweet and savory flavors. The texture is rich and thick, so one piece will definitely add a lot to your meal!

What to Serve with Sweet Potato Cornbread

The subtle sweetness of this sweet potato cornbread pairs absolutely perfectly with the warm spices of a bowl of chili, but I also have to say, it’s awesome with coffee. I’ve also been eating it for breakfast with a thick pat of butter and with a fried egg on the side. 

How to Store the Leftovers

Make sure you allow the cornbread to cool completely to room temperature before placing the leftover pieces in a resealable container and storing in the refrigerator. This cornbread also freezes quite well! I suggest wrapping each piece in plastic or waxed paper, then storing all of them in an air-tight freezer bag or freezer-safe container. You can thaw them at room temperature or with a quick zap in the microwave.

One slice of sweet potato cornbread on a plate with a fork

baked sweet potato cornbread with butter on top

Sweet Potato Cornbread

Mashed sweet potato, fragrant spices, and rich sour cream make this Sweet Potato Cornbread a decadent fall treat.
Total Cost $4.00 recipe / $0.50 serving
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 373.49kcal

Ingredients

  • 1 lb. sweet potato $1.56
  • 1.5 cups yellow cornmeal $0.36
  • 1 cup all-purpose flour $0.13
  • 1/2 cup sugar $0.40
  • 1 Tbsp baking powder $0.12
  • 1 tsp salt $0.05
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp ground nutmeg $0.05
  • 2 large eggs $0.52
  • 1/2 cup sour cream $0.47
  • 3/4 cup milk $0.23
  • 2 Tbsp cooking oil $0.04
  • 1/2 Tbsp cooking oil for the skillet $0.02

Instructions

  • Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
  • Coat the inside of a 10" cast iron skillet with cooking oil. Place the skillet in the oven and begin to preheat the oven to 425ºF.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
  • Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
  • Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix.
  • Carefully take the hot skillet out of the preheated oven and scoop the batter into the skillet. Smooth out the top of the batter until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove the cornbread from the oven, cut into eight pieces, and serve (preferably with butter).

Video

Nutrition

Serving: 1Serving | Calories: 373.49kcal | Carbohydrates: 58.94g | Protein: 7.13g | Fat: 12.29g | Sodium: 570.19mg | Fiber: 3.15g

Front view of sweet potato cornbread in the skillet with butter melting on top

How to Make Sweet Potato Cornbread – Step by Step Photos

Diced sweet potato in a pot with water

Peel a 1 lb. sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover them with water, and bring the pot up to a boil over high heat. Let the sweet potatoes boil until they’re soft and fall apart when pierced with a fork (about 10 minutes). Drain the sweet potatoes and set them aside.

Once the sweet potatoes are done boiling, get the skillet ready and begin to preheat the oven. Rub about 1/2 Tbsp of oil inside a 10″ cast iron skillet, place it in the oven, then set it to preheat to 425ºF.

cornbread dry ingredients in a bowl

While the potatoes are boiling (or after they’ve drained), combine the dry ingredients. In a large bowl, stir together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Stir them together until they are very well combined.

cornbread wet ingredients in a bowl

Mash the sweet potatoes until they’re fairly smooth. Transfer 1.5 cups of the sweet potato mash to a large bowl. Add 1/2 cup sour cream, 3/4 cup milk, 2 large eggs, and 2 Tbsp cooking oil. 

Whisked wet ingredients in a bowl

Whisk the ingredients together until fairly smooth. You may still have a few small chunks of sweet potato, but that’s okay.

Sweet potato cornbread batter in the bowl

Pour the sweet potato mixture into the bowl with the mixed dry ingredients and stir them together just until mixed. It’s okay if it’s a bit lumpy, just don’t over mix it. The sweet potato cornbread batter will be fairly thick.

cornbread batter in the hot skillet

Carefully take the preheated skillet out of the oven, scoop the batter into it, then spread it around until it’s smooth on top. Return it to the oven and bake for 22-25 minutes.

Baked sweet potato cornbread

Or until it’s puffed in the center, golden brown on top, and cracked around the edges. Cut the sweet potato cornbread into eight pieces and enjoy!

baked sweet potato cornbread with butter on top

A little melted butter takes sweet potato cornbread to the next level.

Sweet potato cornbread with one sliced removed and on a plate on the side

Yes. Just yes.

The post Sweet Potato Cornbread appeared first on Budget Bytes.

Potatoes Au Gratin

When you need pure comfort in a casserole dish, Potatoes Au Gratin deliver. These thinly sliced potatoes baked in a creamy, cheesy sauce hit all the comfort food buttons. And the leftovers are awesome, so you can feed on that casserole heaven all week!

The post Potatoes Au Gratin appeared first on Budget Bytes.

When you need pure comfort in a casserole dish, Potatoes Au Gratin deliver. These thinly sliced potatoes baked in a creamy, cheesy sauce hit all the comfort food buttons. And the leftovers are awesome, so you can feed on that casserole heaven all week! 🙌

Potatoes au Gratin being scooped out of the casserole dish

What are Potatoes Au Gratin?

Potatoes au gratin are basically scalloped potatoes with cheese (haha, that made me think of “royale with cheese”). So if you like scalloped potatoes and you like cheese, you’ll LOVE potatoes au gratin!

If you’ve never had scalloped potatoes, you can think of potatoes au gratin like this: thinly sliced potatoes layered with cheese and a creamy white sauce, then baked until bubbly and delicious. It’s pretty incredible.

What Kind of Cheese Can I Use?

In general, you want to stick to smooth melting cheeses for potatoes au gratin and avoid hard aged cheeses that don’t melt as easily (like Parmesan, although that would make a nice topper mixed with breadcrumbs!). I had some cheddar cheese on hand today, that I used, but Gruyere is another popular choice for potatoes au gratin.

What to Serve with Potatoes Au Gratin

This is such a rich comforting dish that it pairs well with any roasted or baked comfort food. I would pair it with something like Herb Roasted Pork Tenderloin, Cheddar Cheeseburger Meatloaf, or Herb Butter Chicken Thighs. And of course you’ll probably need some sort of vegetable to balance out all that richness, so add a simple side of steamed green beans for good measure. ;)

What Kind of Potatoes are Best?

Most people like a waxier variety for potatoes au gratin, like Yukon gold or red potatoes, but I’m the opposite. I like russet potatoes because they are starchier, which helps keep the sauce nice and thick, and I enjoy how soft they get when baked in the creamy sauce. If you prefer a more firm slice, go with Yukon gold or red potatoes.

Overhead view of casserole dish full of potatoes au gratin
close up of potatoes au gratin being scooped out of the casserole dish

Potatoes Au Gratin

Thinly sliced potatoes baked in a creamy, cheesy sauce makes these Potatoes Au Gratin pure heaven in a casserole dish.
Total Cost $5.33 recipe / $0.67 serving
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 302.69kcal
Author Beth – Budget Bytes

Ingredients

  • 3 lbs. potatoes $1.79
  • 1 yellow onion $0.32
  • 4 Tbsp butter $0.56
  • 4 Tbsp all-purpose flour $0.04
  • 1 cup chicken broth $0.12
  • 2 cups whole milk $0.75
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/8 tsp ground nutmeg $0.02
  • 8 oz. cheddar, shredded $1.69

Instructions

  • Preheat the oven to 350ºF. Peel and slice the potatoes into ⅛-inch thick slices. If you're not yet confident in your knife skills, use a mandoline or food processor to slice the potatoes into thin, even pieces.
  • Finely dice the yellow onion. Sauté the onion in a sauce pot with the butter until soft (about five minutes). Once soft, add the flour to the pot and continue to cook and stir for about two minutes. Finally, whisk in the milk until the flour is fully dissolved.
  • Allow the milk to come up to a gentle simmer over medium heat, whisking often. Once simmering, the milk with thicken. Whisk in the chicken broth and allow it to come back to a simmer. Season the sauce with salt, pepper, and nutmeg.
  • Layer half of the potatoes in the bottom of a 4 quart casserole dish. Top the potatoes with half of the white sauce and half of the shredded cheddar. Repeat with one more layer of potatoes, sauce, and shredded cheddar.
  • Cover the casserole dish with foil and bake in the preheated 350ºF oven for 45 minutes. Remove the foil and continue to bake for another 30 minutes, or until the cheese is browned and bubbling on top. Let the casserole stand at room temperature for 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 302.69kcal | Carbohydrates: 39.15g | Protein: 9.68g | Fat: 12.66g | Sodium: 462.3mg | Fiber: 2.68g
close up of potatoes au gratin being scooped out of the casserole dish

How to Make X – Step by Step Photos

peeled and sliced potatoes

Preheat the oven to 350ºF. Peel and slice three pounds of potatoes into ⅛-inch thick rounds. If you’re not confident in your knife skills, you can use a mandoline or food processor with a slicer attachment to create the thin, even slices.

Onion and butter in sauce pot

Finely dice one yellow onion. Sauté the onion with 4 Tbsp butter in a sauce pot until the onions are tender (about 5 minutes).

Flour added to pot with sautéed onions

Add 4 Tbsp flour to the pot with the sautéed onions and continue to cook and stir over medium heat for about two more minutes.

milk being poured into sauce pot

Whisk 2 cups milk into the pot with the onions and flour. Whisk well until all the flour is dissolved. Allow the milk to come up to a gentle simmer, at which point it will thicken.

chicken broth being poured into the sauce pot

Whisk in 1 cup chicken broth and allow it to come back up to a simmer.

Seasoning added to white sauce

Season the white sauce with ¼ tsp salt, ¼ tsp freshly cracked black pepper, and ⅛ tsp ground nutmeg.

Layer potatoes and sauce in casserole dish

Layer half of the sliced potatoes in a 4 quart casserole dish. top with half of the white sauce and 4oz. shredded cheddar.

shredded cheese on potatoes in casserole dish

Repeat all three layers one more time: sliced potatoes, white sauce, and shredded cheese. Cover the casserole dish with foil and bake for 45 minutes in the preheated 350ºF oven.

Baked potatoes au gratin in the casserole dish

Remove the foil after 45 minutes and bake without foil for an additional 30 minutes. Let the potatoes stand at room temperature for about 10 minutes before serving. Enjoy!

Overhead view of potatoes au gratin the casserole dish

I garnished with a little parsley for color, but parsley is not needed to flavor this dish.

The post Potatoes Au Gratin appeared first on Budget Bytes.

Easy Broccoli Cheddar Soup

If ever there was a meal-worthy soup, it would be Broccoli Cheddar! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” are sure to leave you warm, happy, and satisfied. Unlike some broccoli cheddar soups, my Broccoli Cheddar Soup doesn’t use heavy cream and is ever so slightly lighter on the […]

The post Easy Broccoli Cheddar Soup appeared first on Budget Bytes.

If ever there was a meal-worthy soup, it would be Broccoli Cheddar! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” are sure to leave you warm, happy, and satisfied. Unlike some broccoli cheddar soups, my Broccoli Cheddar Soup doesn’t use heavy cream and is ever so slightly lighter on the cheese, so you still get all that creamy, cheesy goodness without feeling totally weighed down. But, you can always add more cheese if you’d like. #norules This soup is so dang easy I’m sure it’s going to go into my regular rotation!

Three bowls of Broccoli Cheddar Soup with saltine crackers on the side

Smaller Batch for No Leftovers

Most of my soup recipes are big batch so you can freeze the leftovers and stock your freezer with all that goodness, but this Broccoli Cheddar Soup is the exception. Cheese sauces (and in this case broths) thickened with butter and flour roux don’t tend to hold up to freezing and thawing, so I made this a small batch soup so you don’t have to worry about having too many leftovers. This recipe makes four generous servings.

How Long Does Broccoli Cheddar Soup Keep?

As mentioned above, you don’t want to freeze this soup, but it will stay good in your fridge for 4-5 days. And boy are the leftovers ever DELICIOUS. They reheat beautifully in the microwave, or can be reheated on the stove top over medium-low heat, stirring often.

What to Serve with Broccoli Cheddar Soup

This super thick, cheesy “broth” is just begging for some crackers or thick crusty bread for scooping up every last drop. I love saltine crackers with mine, but oyster crackers would be awesome, as would my focaccia rolls

Can I Use Frozen Broccoli?

Yes, frozen broccoli works quite well for this recipe. I do suggest letting them thaw completely before adding them to the soup, and you probably will still want to chop them into much smaller pieces (think bite-sized, fits-on-a-spoon small).

Make it Vegetarian

I used chicken broth as the base for my soup because it tends to be a little more on the mild side and the light color doesn’t overshadow the orange color of the cheese, but you can use vegetable broth instead to make this soup vegetarian. Just be aware that it tends to have a stronger flavor and the darker color may darken your soup. 

CLose up of a ladle full of broccoli cheddar soup

 
Overhead view of a bowl of broccoli cheddar soup with saltine crackers

Broccoli Cheddar Soup

This super easy Broccoli Cheddar Soup is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.
Total Cost $4.97 recipe / $1.24 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 2 cups each
Calories 426.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.52
  • 1 lb. broccoli $1.49
  • 2 carrots $0.23
  • 4 Tbsp butter $0.52
  • 4 Tbsp all-purpose flour $0.04
  • 2 cups chicken broth $0.24
  • 2 cups whole milk $0.75
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/8 tsp cayenne pepper $0.02
  • 6 oz. sharp cheddar, shredded $1.27

Instructions

  • Dice the onion. Chop the broccoli into very small pieces. Peel and slice the carrots.
  • Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
  • Add the chicken broth and whisk to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and, while stirring often, allow the broth to come up to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
  • Turn the heat back down to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back up to a simmer.
  • Add the chopped broccoli and carrots, allow the broth to come back up to a simmer, and continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.
  • Finally, turn the heat down to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).

Nutrition

Serving: 2cups | Calories: 426.2kcal | Carbohydrates: 22.43g | Protein: 16.65g | Fat: 30g | Sodium: 949.73mg | Fiber: 2.55g

Scroll down for the step by step photos!

Overhead view of a bowl of broccoli cheddar soup with saltine crackers

How to Make Broccoli Cheddar Soup – Step by Step Photos

Chopped broccoli

Dice one yellow onion, finely chop one pound of broccoli, and peel and slice two carrots. I’m showing a photo of the broccoli so you can see how fine you want the pieces. I might even go a smidge smaller on the broccoli next time. You want the pieces small enough to easily fit on a spoon!

Sautéed onion and butter, flour being added to the pot

Add the onion and 4 Tbsp butter to a large soup pot and sauté over medium heat until the onions are soft and translucent. Add 4 Tbsp all-purpose flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and has turned a light golden brown color.

Chicken broth being whisked into the pot

Whisk 2 cups chicken broth into the pot, making sure to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and while stirring often, allow the broth to come up to a simmer, at which point it will thicken into a gravy consistency.

Whisk in milk and spices

Turn the heat back down to medium. Whisk 2 cups milk, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper, and ⅛ tsp cayenne pepper into the thickened broth. Allow the broth to come back up to a simmer.

Chopped vegetables added to the pot

Add the chopped broccoli and sliced carrots to the pot. Allow it to come back up to a simmer, then continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.

Simmered vegetables in the soup

You can test a piece of carrot or broccoli to make sure it’s to your desired tenderness. If not, simmer a bit longer. The soup doesn’t even have any cheese in it yet, but it already looks so good!

Shredded Cheese added to the soup

Finally, add 6 oz. of shredded sharp cheddar, one handful at a time, until it is fully melted into the soup. I stopped at 6oz. (¾ of an 8oz. block), but you could always add the remaining 2oz. if you prefer.

Finished broccoli cheddar soup being stirred

And that’s a wrap! Taste your soup and see if you want to add any additional salt. This will mostly depend on the salt content of your chicken broth. I did not add any, but if your soup is tasting a little bland, a little salt can go a long way toward making the flavors pop!

Side view of broccoli cheddar soup in the pot with the ladle

Soooo thick and cheesy!! 😍

Three bowls of broccoli cheddar soup with saltines on the side

The post Easy Broccoli Cheddar Soup appeared first on Budget Bytes.

Chocolate Banana Muffins

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate […]

The post Chocolate Banana Muffins appeared first on Budget Bytes.

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate chips to the batter, then scooped it into a muffin tin instead of a bread pan for easy portioning, and I got these tasty little Chocolate Banana Muffins. They’re the perfect not-too-sweet treat that I can keep in my freezer for days that I want a little something special to go with my morning coffee.

Chocolate banana muffins in the muffin tin, on a cooling rack, and a wooden cutting board

Use Ripe Bananas for the Best Flavor

I know chocolate banana muffins sound delicious, but have patience and wait until you have some brown, over ripe bananas to make this recipe. Over ripe bananas are sweeter and their banana flavor is more intense, which is what you want for the banana flavor to really come through in the muffins. Plus, they’re easier to mash when they’re soft and super ripe. ;)

How to Freeze Chocolate Banana Muffins

I love the fact that these banana muffins are already in single-serving portions, which makes them really great for freezing and thawing as-needed (or “as-wanted”?). To freeze the muffins, make sure they cool completely to room temperature, then place them in a gallon-sized zip top freezer bag and transfer to the freezer. To thaw, you can either let them sit for 15-30 minutes at room temperature, or microwave for about 30 seconds until they’re warm and the chocolate chips are melted. They’re sooooo good with a cup of coffee!

Other Muffin Add-in Ideas

Muffins like this are kind of fun because you can really play around with the add-ins (in addition to, or in place of the chocolate chips). Peanut butter chips would be really good in these muffins, as would something like shredded coconut. Walnuts are a classic with banana bread, but almonds would probably taste really nice with this banana-chocolate combo, too.

Chocolate Banana Muffins in a muffin tin, some turned on their side

 
Chocolate Banana Muffins in a muffin tin, some turned on their side

Chocolate Banana Muffins

Chocolate Banana Muffins are a delicious freezer-friendly sweet treat, and a great way to use up brown bananas so they don't go to waste!
Total Cost $3.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 232.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 2-3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp metled butter $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.01
  • 1/2 cup chocolate chips $0.70

Instructions

  • Preheat the oven to 350ºF. Line a muffin tin with paper liners.
  • Mash the bananas well. You'll need one cup mashed bananas. If you have slightly less than one cup, you can use slightly more yogurt to make up for the banana. If you have slightly more than one cup, you can reduce the yogurt slightly to compensate for the extra banana.
  • Add the mashed banana to a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients together well.
  • In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the bowl with the wet ingredients and stir just until they are combined. It's okay if the mixture is a little lumpy. Do not over stir. Finally, fold the chocolate chips into the batter.
  • Divide the batter between the 12 wells of the muffin tin (it will fill each well up to the top). Transfer the muffin tin to the preheated oven and bake for 35 minutes.
  • After baking, remove the muffins from the tin and allow them to cool on a wire rack before serving.

Nutrition

Serving: 1muffin | Calories: 232.86kcal | Carbohydrates: 38.8g | Protein: 4.37g | Fat: 8.02g | Sodium: 233.58mg | Fiber: 2.22g

Scroll down for the step by step photos!

Close up front view of the chocolate banana muffins in the tin

How to Make Chocolate Banana Muffins – Step by Step Photos

Mashed banana in a measuring cup with a fork

Preheat the oven to 350ºF and line a muffin tin with paper liners. Mash 2-3 bananas well with a fork. You’ll need 1 cup mashed bananas. If you have slightly less banana, you can add a little extra yogurt to make up for it. If you have a little more than 1 cup banana, you can reduce the yogurt a little to compensate for the extra banana.

Wet ingredients for the banana muffins in a bowl

Add the mashed banana to a large mixing bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together well.

Dry ingredients for muffins in a bowl

In a separate bowl, stir together 1.5 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Stir until the dry ingredients are very well combined.

wet and dry ingredients being stirred together with a spatula

Add the dry ingredients to the wet ingredients and stir just until everything is moistened. The mixture will be lumpy, but try not to over stir (the photo shows the mixture half stirred, check the next photo for the appearance of the fully stirred batter).

Chocolate chips being added to the batter

Finally, fold a ½ cup chocolate chips into the batter, again taking care not to over stir.

Muffin batter in the muffin tin, unbaked.

Divide the batter between 12 wells of a muffin tin. The batter will fill each well all the way up to the top. Transfer the muffin tin to the preheated 350ºF oven.

Baked chocolate banana muffins in the muffin tin

Bake the muffins in the preheated oven for 35 minutes. Remove the baked muffins from the tin to cool before serving.

Chocolate banana muffins in the muffin tin, on a cooling rack, and on a cutting board

Enjoy!

The post Chocolate Banana Muffins appeared first on Budget Bytes.

Vegan Shortbread Cookies

This article is from Delicious Everyday.
These vegan shortbread cookies are light and buttery, and even make great gifts for foodie friends. They only need 3 simple ingredients and are done in a jiffy! These vegan cookies are super simple to make, and…

This article is from Delicious Everyday.

These vegan shortbread cookies are light and buttery, and even make great gifts for foodie friends. They only need 3 simple ingredients and are done in a jiffy! These vegan cookies are super simple to make, and they can easily be decorated for any holiday or event. Just ice them, sprinkle them, or even dip...

Read On →

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Green Chile Chicken Enchiladas

Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily. I smothered these chicken enchiladas with a really quick homemade green […]

The post Green Chile Chicken Enchiladas appeared first on Budget Bytes.

Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily. I smothered these chicken enchiladas with a really quick homemade green chile sauce that only takes about 10 minutes to make, and has a LOT more flavor than store bought canned enchilada sauce, so try not to skip it if you can!

A casserole dish with green chile chicken enchiladas next to a bowl of pico de gallo

Chicken Options

I cooked up a couple of chicken breasts in a skillet for these enchiladas (instructions included in the recipe below), but you can take a short cut by using rotisserie chicken or canned chicken breast, if you want to make this recipe even easier. You’ll need about 2 cups of chopped cooked and cooled chicken for the enchilada filling. 

Can I Add More Vegetables?

Yes, you can add more vegetables to the enchilada filling, if you’d like. Since you’ll be adding more volume, I suggest either making more enchiladas (maybe 16 enchiladas) or reducing the meat by half to make up for the added vegetables. Vegetables that would go good in these green chile chicken enchiladas include: zucchini (sautéed first to remove moisture), spinach (chopped and sautéed or frozen, thawed), or frozen corn (thawed). 

Or you can just add a bunch of vegetables as you side dish to get your balance. ;)

What to Serve with Green Chile Chicken Enchiladas

There are so many great side dishes that would go with these enchiladas. Try one of the following:

Are These Enchiladas Spicy?

I would consider these enchiladas “medium” spicy. I used pepper jack cheese, which has spicy peppers, as well as a little cayenne pepper in the filling. If your canned green chiles (used to make the enchilada sauce) are spicy as well, your enchiladas will be more on the spicy side.

If you want to make these enchiladas mild, simply swap out the pepper jack cheese for Monterey Jack, skip the cayenne pepper in the filling, and make sure you use mild canned green chiles.

Close up overhead view of green chile chicken enchiladas in a casserole dish

 
front view of green chile chicken enchiladas in the casserole dish

Green Chile Chicken Enchiladas

A creamy, cheesy chicken filling inside toasted corn tortillas, smothered with a homemade sauce makes these green chile chicken enchiladas to die for!
Total Cost $11.32 recipe / $1.89 serving
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 2 enchiladas each
Calories 434.9kcal
Author Beth - Budget Bytes

Ingredients

Enchiladas

  • 12 6-inch corn tortillas $0.68
  • 1/2 Tbsp cooking oil $0.02
  • 1 lb. boneless, skinless chicken breast* $6.43
  • 1/2 cup sour cream $0.22
  • 8 oz. pepper jack cheese, shredded and divided $1.69
  • 2 green onions, sliced $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/2 tsp ground cumin $0.05
  • ½ tsp salt $0.02

Green Chile Enchilada Sauce

  • 2 4oz. cans diced green chiles $1.58
  • 2 Tbsp cooking oil $0.16
  • 2 Tbsp all-purpose flour $0.02
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.03
  • 1/4 tsp onion powder $0.02
  • 1 cup water $0.00
  • 1/2 tsp salt $0.02

Instructions

  • heat a large skillet over medium-high. Once hot, toast the tortillas for 30-60 seconds on each side, or until browned on the edges (no oil needed). Stack the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.
  • Turn the heat under the skillet down to medium, add the cooking oil, and swirl to coat the surface. Add the chicken breast and cook for about 5-7 minutes on each side, or until cooked through (165ºF internal temperature). Transfer the chicken breast to a clean cutting board to cool.
  • While the chicken is cooking, begin the green chile enchilada sauce. Add both cans of diced green chiles (with liquid) to a blender and purée until smooth.
  • Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium, allowing the mixture to come up to a bubble. Once bubbling, continue to cook and stir for 1 minute.
  • Carefully add the water and puréed green chiles to the sauce pot and whisk to combine. Allow the sauce to come back up to a simmer, stirring often. Once simmering, turn off the heat, and season with salt (about ½ tsp). Set the sauce aside.
  • Begin preheating the oven to 350ºF. Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined.
  • Begin assembling the enchiladas. Add about ¼ cup of the prepared filling to the center of each tortilla and then roll it closed. Place the filled tortillas in a casserole dish, seam side down.
  • Pour the prepared green chile enchilada sauce over the enchiladas, then top with the remaining shredded pepper jack cheese. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.

Notes

*You can use pre-cooked chicken, if preferred. This price reflects organic chicken breasts.

Nutrition

Serving: 2enchiladas | Calories: 434.9kcal | Carbohydrates: 23.7g | Protein: 29.27g | Fat: 24.67g | Sodium: 958.02mg | Fiber: 4.08g

Scroll down for the step by step photos!

front view of green chile chicken enchiladas in the casserole dish

How to Make Green Chile Enchiladas – Step by Step Photos

two stacks of corn tortillas, one toasted, one untoasted

Heat a large skillet over medium-high. Once hot, add the tortillas and toast on each side for 30-60 seconds or until browned (no oil needed). Place the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.

Cooked Chicken in a skillet

Turn the heat under the skillet down to medium. Add ½ Tbsp cooking oil to the hot skillet and swirl to coat. Add two boneless, skinless chicken breasts and cook for about 5-7 minutes on each side or until cooked through (165ºF internal temperature). Transfer the cooked chicken to a clean cutting board to cool.

Pureed green chiles in the blender

While the chicken is cooking, begin the green chile enchilada sauce. Purée two 4oz. cans of diced green chiles (with the liquid from the can) in a blender.

Oil, flour, and spices in a sauce pot

Add 2 Tbsp cooking oil, 2 Tbsp all-purpose flour, 1 tsp ground cumin, ½ tsp garlic powder, and ½ tsp onion powder to a sauce pot. Cook and stir over medium until it begins to bubble. Once bubbling, continue to cook and stir for one minute.

A spoon dipping into the thickened enchilada sauce

Add 1 cup water and the puréed green chiles. Whisk to combine, then allow it to come back up to a simmer (stirring frequently). Once simmering it will thicken slightly. Season with salt (about ½ tsp), then set the sauce aside.

Chopped chicken on a cutting board

Finely chop the cooked chicken.

chicken enchilada filling ingredients in a bowl, not mixed.

Begin preheating the oven to 350ºF. Add ½ cup sour cream, 4oz. shredded pepper jack (1 cup), 2 sliced green onions, ½ tsp garlic powder, ¼ tsp cayenne, ½ tsp cumin, ¼ tsp salt, and the chopped chicken to a bowl. Stir to combine.

chicken filling in one tortilla, the bowl and casserole dish in the background

Begin assembling the chicken enchiladas. Add about ¼ cup filling to each toasted tortilla, then roll closed. Place the filled tortillas in a casserole dish, seam side down.

Green chile enchilada sauce being poured over enchiladas.

Pour the prepared green chile enchilada sauce over the enchiladas.

Top enchiladas with pepper jack cheese

Top with the remaining 4oz. (1 cup) shredded pepper jack cheese. 

Baked green chile chicken enchialdas topped with cilantro

Bake the enchiladas in the preheated 350ºF oven for 30 minutes, or until the sauce is bubbling around the edges. (I garnished with chopped cilantro, but it’s not really needed for flavor). 

Side view of the casserole dish full of green chile chicken enchiladas

Serve hot! Side dish recommendations in the blog post above the recipe! :)

The post Green Chile Chicken Enchiladas appeared first on Budget Bytes.

Green Chile Enchilada Sauce

Canned green enchilada sauce is just kind of sad. It’s watery and usually not very flavorful. Authentic green enchilada sauce is a little bit of a project, involving roasting fresh tomatillos, onions, garlic, and peppers—not something I necessarily want to be doing in addition to making the rest of dinner on a busy weeknight. I […]

The post Green Chile Enchilada Sauce appeared first on Budget Bytes.

Canned green enchilada sauce is just kind of sad. It’s watery and usually not very flavorful. Authentic green enchilada sauce is a little bit of a project, involving roasting fresh tomatillos, onions, garlic, and peppers—not something I necessarily want to be doing in addition to making the rest of dinner on a busy weeknight. I needed something in between. A rich and flavorful green enchilada sauce that was still super fast and easy. So I crafted this super easy Green Chile Enchilada Sauce, based on my Easy Homemade Red Enchilada Sauce, but with a green chile base and a slightly different mix of spices. If you love my red enchilada sauce, I think you’re going to enjoy this one just as much!

A bowl of green chile enchilada sauce with a wooden spoon next to a can of green chiles

What is in Green Enchilada Sauce?

Green enchilada sauce is a mix of roasted peppers, onions, garlic, tomatillos, and spices. If you want to try an authentic recipe, give this Green Enchilada Sauce from Isabel Eats a shot. But as I mentioned in the intro, I was looking for convenience without sacrificing a lot of flavor. So I swapped out the fresh roasted peppers, onions, and garlic for canned green chiles and dried spices. I also add a little oil and flour for thickening power. On days when I have time to cook for fun, I’ll probably make my enchilada sauce the real way, but this quick version will be my go-to most of the time!

Is This Sauce Spicy?

It can be. Canned green chiles can vary in heat level. The canned diced green chiles I purchased from Kroger were completely mild, but depending on the brand, they may have a little heat. If you want to make your green enchilada sauce spicy, you can always add a pinch or two of cayenne pepper.

How Do You Use Green Chile Enchilada Sauce?

Enchilada is great for so much more than just enchiladas! It’s also great for:

  • Combining with eggs, tortilla chips, and cheese for chilaquiles or migas 
  • Drizzled over tacos
  • Stirred into sour cream for a creamy-tangy chip dip
  • Smothering burritos
  • Mixed into mayo to use as a green chile coleslaw dressing

Can I Skip the Flour?

Yes, if you need to make this sauce gluten-free, you can skip the flour. The flour-oil combo does help thicken the sauce, but you’ll still have a wonderfully flavorful sauce without it, just slightly less viscous.

Green Chile Enchilada Sauce being poured from a jar onto a pan of rolled enchiladas

 
A wooden spoon in a bowl of green chile enchilada sauce with cilantro and diced green chiles on the side

Easy Green Chile Enchilada Sauce

A rich and flavorful green chile enchilada sauce that only takes minutes to make. The perfect compromise between flavor and convenience for busy weeknights.
Total Cost $1.87 recipe / $0.31 serving
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 6 ¼ cup each
Calories 67.35kcal
Author Beth - Budget Bytes

Ingredients

  • 2 4oz. cans diced green chiles $1.58
  • 2 Tbsp cooking oil $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp onion powder $0.02
  • 1 cup water $0.00
  • 1/2 tsp salt $0.02

Instructions

  • Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside.
  • Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices.
  • Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined.
  • Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste.
  • Use the green chile enchilada sauce immediately, or refrigerate up to four days.

Nutrition

Serving: 0.25cup | Calories: 67.35kcal | Carbohydrates: 5.47g | Protein: 0.4g | Fat: 4.78g | Sodium: 404.52mg | Fiber: 1.67g

Scroll down for the step by step photos!

A spoon drizzling some green chile enchilada sauce into a jar of the sauce

How to Make Green Chile Enchilada Sauce – Step by Step Photos

Canned green chiles in the can and in a bowl

These are the canned green chiles that I used as the base for this sauce. Some brands are spicy, some are mild (the kind I used are mild). 

Pureed green chiles in the blender

Add two 4oz. cans of green chiles to a blender (with all the liquid in the can) and purée them until smooth.

Oil, flour, and spices in a sauce pot

Add 2 Tbsp cooking oil, 2 Tbsp all-purpose flour, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp onion powder to a small sauce pot.

Oil, flour, and spices being cooked in the sauce pot

Cook and stir the oil, flour, and spices over medium heat until they begin to simmer and bubble. Continue to cook and stir for about one minute to toast the flour and spices.

Water being poured into the sauce pot

Carefully add 1 cup water…

pureed green chiles being poured into the sauce pot

Also add the puréed green chiles.

A spoon dipping into the finished green enchilada sauce in the sauce pot

Whisk the ingredients together until smooth, then allow it to come back up to a simmer, stirring occasionally. This should only take a few minutes. Finally, season the finished sauce with 1/2 tsp salt, or to taste.

Green Chile Enchilada Sauce being poured from a jar onto a pan of rolled enchiladas from above

Use the Green Chile Enchilada Sauce immediately on your favorite enchiladas, or refrigerate the sauce up to four days.

Finished green chile enchilada sauce in a bowl with a wooden spoon on the side

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No-Knead Focaccia

Once you try focaccia, you’ll never go back to plain bread! This hearty No-Knead Focaccia is coated in olive oil and herbs, making every bite full of delicious flavor. And the best part? It only takes about 5 minutes of hands-on work to make an amazing loaf. This delicious bread pretty much makes itself! Originally […]

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Once you try focaccia, you’ll never go back to plain bread! This hearty No-Knead Focaccia is coated in olive oil and herbs, making every bite full of delicious flavor. And the best part? It only takes about 5 minutes of hands-on work to make an amazing loaf. This delicious bread pretty much makes itself!

Originally published 4-30-2011, updated 5-28-2020.

 A stack of focaccia slices, sides visible showing off bubbles

How Does No-Knead Bread Work?

When making regular bread, you have to use a lot of elbow grease kneading the dough to make the gluten strands line up and form a sort of matrix that gives the dough strength and texture. With no-knead bread, the dough is allowed to ferment overnight. During fermentation enzymes break down the gluten in a process called autolysis, which makes it easier for them to untangle, line up, and form the matrix that usually takes a lot of kneading to form. 

An added bonus is that overnight fermentation adds a lot of flavor to the bread. AND, since the yeast has so much time to grow and multiply, you only need to use ¼ tsp yeast, compared to about 2 tsp for a normal loaf of bread! Win-win!

What Kind of Yeast Can I Use?

This no-knead style bread is a little unique because the yeast is combined with dry flour, instead of being mixed with water and allowed to “proof” first. Because it’s not proofed first, you’ll need a specific kind of yeast—instant yeast or bread machine yeast. These types of yeast do not need to be “woken up” in warm water before being added to bread dough.

What Do You Serve With Focaccia?

Focaccia is such a versatile bread! It makes a great side dish with just about any meal, but I think it’s particularly nice with soups and stews. It’s hearty texture makes it great for dipping, dunking, and sopping up sauces, stews, and soups. It’s also fantastic for sandwiches, especially pressed sandwiches like paninis. You can also use this bread to make pizzas or flatbreads. Simply top it with your favorite cheese, meat, or vegetables and bake again until the cheese is melted and bubbly.

Freeze the Extras!

This makes a BIG batch of focaccia bread, so I highly suggest freezing the leftovers. Most bread, including focaccia, freeze beautifully, so you can have homemade bread with any meal without a lot of work. To freeze the focaccia, simply let it cool completely until it is room temperature, cut it into slices (whichever size or shape you prefer), then place it in a gallon-sized freezer bag. The frozen no-knead focaccia thaws quickly at room temperature.

Can I Use Whole Wheat Flour?

Yes, you can substitute some of the all-purpose flour for whole wheat. Using all whole-wheat flour generally creates a very heavy and dense bread, so I highly suggest using only some, up to 50%, whole wheat flour. You may need to use slightly more water, as whole wheat flour absorbs more moisture than all-purpose flour.

A hand holding a slice of focaccia so you can see the bubbles in the side

 
A stack of no knead focaccia slices viewed from the side

No-knead Focaccia Bread

Fresh, hearty focaccia bread is incredibly simple to make with this no-knead method. It's perfect for sandwiches or dunking into soups and stews. 
Total Cost $1.31 recipe / $0.11 serving
Prep Time 16 hours
Cook Time 20 minutes
Total Time 16 hours 20 minutes
Servings 12 squares
Calories 177.83kcal
Author Beth - Budget Bytes

Ingredients

  • 4 cups all-purpose flour $0.61
  • 1/4 tsp instant yeast $0.02
  • 1 1/2 tsp salt $0.03
  • 2 cups water $0.00
  • 2 Tbsp olive oil, divided $0.32
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp Italian seasoning $0.30

Instructions

  • The night before, combine the flour, salt and yeast in a bowl. Stir until everything is evenly combined. Add the water and stir until it forms one cohesive, sticky, shaggy ball of dough with no dry flour left on the bottom of the bowl. If there is still dry flour in bowl, add a little water (1-2 Tbsp) until the dough comes together (scroll down to the step by step photos for examples). Loosely cover the bowl and let sit at room temperature for 12-18 hours.
  • The next day the dough will be wet, bubbly, and very fluffy. Dust the top of the dough with some flour, then scrape the dough from the sides of the bowl. Turn the dough over on itself a few times until it forms a ball in the center of the bowl.
  • Line a baking sheet with foil then drizzle with 1 Tbsp olive oil. Spread the oil to coat the surface of the foil, then sprinkle cornmeal on top of the oil.
  • Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking.
  • Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
  • Preheat the oven to 425ºF. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, allow the focaccia to cool before slicing and serving.

Nutrition

Serving: 1sqaure | Calories: 177.83kcal | Carbohydrates: 33.13g | Protein: 4.45g | Fat: 2.69g | Sodium: 356.03mg | Fiber: 1.22g

Try More No-Knead Bread Recipes:

Three slices of no-knead focaccia piled on a wooden cutting board

 

How to Make No-Knead Focaccia – Step By Step Photos

Flour Yeast and salt in a bowl

Start with 4 cups all-purpose flour, ¼ tsp instant yeast, and 1.5 tsp salt. Stir them together until everything is well combined.

Water being poured into flour mixture

Add 2 cups water to the flour mixture. This part will require a little flexibility on your part. You may need to add slightly less or slightly more water depending on the ambient humidity in your home and fluctuations with measuring the flour. I’ll show you what to look for in the next photos.

Dough that is too dry

Stir the water into the flour until it forms a ball of sticky dough and there is no more dry flour left on the bottom of the bowl. In the photo above, the dough is too dry. You can see dry flour on the bottom of the bowl and the dough ball is not cohesive. If this is your dough, add a tablespoon or two more water.

Sticky dough ball

Your dough should look like this. Sticky, but not slimy or shiny, and no dry flour on the bottom of the bowl. This style of dough is much more wet than traditional bread dough. Cover the bowl loosely and allow it to sit at room temperature for 12-18 hours.

Bubbly, fermented dough

After 12-18 hours the dough will look very bubbly and large, like this. Am I weird for thinking that’s gorgeous??

Pull dough from sides of the bowl

Sprinkle a little flour over the dough to keep your hands from sticking and pull the dough from the sides of the bowl. Turn the dough over onto itself a few times until it forms a sort of ball. Keep your hands well floured as you do this.

Dough ball in the bowl

This is what the dough looks like after I folded it onto itself a few times. The gluten matrix is well developed. You can tell by how smooth it is and the air bubbles trapped right under the surface.

Olive oil being drizzled onto a baking sheet

Line a baking sheet with foil, then drizzle 1 Tbsp olive oil over the surface. Use your hands to spread the oil to evenly coat the surface of the foil, then sprinkle about 2 Tbsp cornmeal over the oil.

Shaped focaccia on baking sheet, topped with more oil and herbs

Transfer the ball of dough to the prepared baking sheet and press and stretch it out until it fills the entire baking sheet. Drizzle one more tablespoon of olive oil over the surface of the dough, then sprinkle 1 Tbsp Italian seasoning over the surface (you can use a mix of basil, oregano, and red pepper if you don’t have Italian seasoning).

Fingers making indentations in unbaked focaccia

Let the dough rise for one hour (or a little more if your ambient room temperature is on the cool side). When you get close to the end of the rise time, begin preheating your oven to 425ºF. Use your fingers to make dimples all over the dough.

Baked focaccia on the baking sheet

Once the focaccia has risen and the oven is fully preheated, transfer the baking sheet to the oven and bake the focaccia for 20-25 minutes, or until it is nicely golden brown on top.

Focaccia on baking sheet, cut open

Look at those gorgeous bubbles!

No Knead Focaccia loaf cut into squares

Let the bread cool before slicing. You can slice it into 12 squares, or into strips, which are nice for dipping and dunking into soups and stews.

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