Honey Mustard Wings

I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze.

The post Honey Mustard Wings appeared first on Budget Bytes.

I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze. You just have to try them.

Two trays with honey mustard wings, broccoli, and cups of sauce

Yes, Baked Wings CAN be Crispy

If you fear deep frying, like me, then you’re going to love these baked wings. The trick to getting a nice crispy skin on chicken wings in the oven is the light coating of cornstarch. The cornstarch absorbs some of the fat from the skin as it melts and bakes to an incredibly crispy crunch. It’s just SO EASY and there’s no chance of accidentally burning your face off with splashing grease. ;)

Serve Immediately for Best Results

Kind of like their fried counterpart, these baked honey mustard chicken wings are best when they’re served right after they come out of the oven. If you do need to wait a bit before serving, don’t toss them in the honey mustard sauce until just before serving. The longer the sauce sits on the chicken, the softer the skin will become. For that reason, this recipe is not a great candidate for leftovers.

What to Serve with Honey Mustard Wings

My Honey Mustard Sauce is great for dipping vegetables as well as chicken wings, so I made a little extra so I could serve some broccoli florets along with the wings. You could also do some celery and carrot sticks for more variety. A little bit of classic Creamy Coleslaw would also be a nice side.

Close up of a honey mustard wing being dipped into a cup of honey mustard sauce
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

Honey Mustard Wings

These simple oven-baked honey mustard chicken wings are deliciously crispy and are coated in sweet and tangy homemade sauce.
Total Cost $8.04 recipe / $4.02 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 5-6 pieces each
Calories 1154.65kcal
Author Beth – Budget Bytes

Ingredients

Baked Chicken Wings

  • 2 lbs. chicken wings or drumettes $6.97
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 3 Tbsp cornstarch $0.09

Honey Mustard Sauce*

  • 1/4 cup mayonnaise $0.40
  • 1/2 Tbsp Dijon mustard $0.05
  • 1/2 Tbsp yellow mustard $0.04
  • 1 1/2 Tbsp Honey $0.18
  • 1/2 tsp apple cider vinegar $0.01
  • 1/16 tsp garlic powder $0.01
  • 1/16 tsp paprika $0.01
  • 1/16 tsp salt $0.01
  • 1/8 tsp pepper $0.01

Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, then place two wire cooling racks over top to elevate the chicken wings.
  • In a small bowl, stir together the cornstarch, salt, pepper, and garlic powder. Pat the chicken wings dry, then add them to a bowl with the cornstarch mixture, and stir until the chicken wings are coated.
  • Place the cornstarch coated wings on the prepared baking sheet (on the wire racks). Bake in the oven for 50 minutes, give or take 5 minutes depending on the size of the wings, or until they are light golden brown and the skin is crispy.
  • While the wings are baking, make the honey mustard sauce. Stir together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and pepper in a bowl.
  • When the chicken wings are finished baking, place them in a clean bowl and pour the honey mustard sauce over top. Stir until the wings are coated. Serve immediately.

Notes

*This recipe makes enough honey mustard to coat the chicken wings. If you’d like enough honey mustard sauce to have extra for dipping, like in the photos, I suggest doubling the sauce ingredients.

Nutrition

Serving: 6wings | Calories: 1154.65kcal | Carbohydrates: 25g | Protein: 79.8g | Fat: 78.8g | Sodium: 1225.75mg | Fiber: 0.45g
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

How to Make Honey Mustard Wings – Step by Step Photos

Cornstarch, salt, pepper, and garlic powder in a bowl

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or foil, then place two wire cooling racks on top (this holds the chicken above the surface of the baking sheet). In a small bowl, stir together 3 Tbsp cornstarch, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder.

Raw chicken wings on a cutting board

Pat dry 2 lbs. chicken wings or drumettes, or both, with paper towel.

Cornstarch mixture being poured over the wings in a bowl

Place the chicken wings in a large bowl, then pour the cornstarch mixture over top. Stir the wings until they are lightly and evenly coated in cornstarch.

Chicken wings on the baking sheet ready to bake

Place the chicken wings on the prepared baking sheet, spaced out so they are not touching.

Baked chicken wings on the baking sheet

Bake the chicken wings in the preheated 400ºF oven for 50 minutes, or until they are golden brown and crispy (they will not get deeply browned). Total baking time will vary depending on the size of your wings.

Honey mustard sauce ingredients in a bowl

While the wings are baking, prepare the honey mustard sauce. In a bowl combine ¼ cup mayonnaise, ½ Tbsp Dijon mustard, ½ Tbsp yellow mustard, 1.5 Tbsp honey, ½ tsp apple cider vinegar, 1/16 tsp garlic powder, 1/16 tsp paprika, 1/16 salt, and ⅛ tsp pepper. This is enough honey mustard to coat the wings. If you want extra for dipping, double the sauce.

honey mustard being poured over baked wings in a bowl

Place the baked wings in a clean bowl and pour the honey mustard sauce over top.

Finished honey mustard wings in a bowl

Toss the wings until they are coated in the honey mustard sauce and then serve immediately!

Two trays of honey mustard wings with broccoli and sauce

The post Honey Mustard Wings appeared first on Budget Bytes.

Fall Chickpea Salad

My Chickpea Avocado Feta Salad is one of my all-time favorite salads. It’s so good, I even put the recipe in our cookbook. It was one of the few from the blog that made it into the book:) Well, if you are a fan of that salad like me, you are goin…

My Chickpea Avocado Feta Salad is one of my all-time favorite salads. It’s so good, I even put the recipe in our cookbook. It was one of the few from the blog that made it into the book:) Well, if you are a fan of that salad like me, you are going to LOVE my…

The post Fall Chickpea Salad appeared first on Two Peas & Their Pod.

Roasted Delicata Squash Salad

I am always creating new salad recipes so I don’t get bored. This Roasted Delicata Squash Salad is one of my favorite fall salads. The flavors are incredible, it’s easy to make, and it is GORGEOUS! It’s the perfect salad to serve at T…

I am always creating new salad recipes so I don’t get bored. This Roasted Delicata Squash Salad is one of my favorite fall salads. The flavors are incredible, it’s easy to make, and it is GORGEOUS! It’s the perfect salad to serve at Thanksgiving, Christmas, or along side any fall or winter meal. It is…

The post Roasted Delicata Squash Salad appeared first on Two Peas & Their Pod.

Honey Mustard Pork Chops

Simple homemade sauces (or glazes) are your secret weapon in the kitchen. They’re the easiest way to turn a boring piece of meat into something really mouthwatering and amazing. Case in point: Honey Mustard Pork Chops. This particularly awesome sauce is a mix of honey, Dijon mustard, a little mayo for creaminess, and a few […]

The post Honey Mustard Pork Chops appeared first on Budget Bytes.

Simple homemade sauces (or glazes) are your secret weapon in the kitchen. They’re the easiest way to turn a boring piece of meat into something really mouthwatering and amazing. Case in point: Honey Mustard Pork Chops. This particularly awesome sauce is a mix of honey, Dijon mustard, a little mayo for creaminess, and a few spices. Smear that awesome sauce on a some pan seared pork chops, pop them in the oven to heat through, and then finish them off with a few minutes under the broiler. The end result is creamy, caramelized, honey mustard madness. Madness in a good way, of course.

Originally posted 1-10-2015, updated 10-23-2020.

Overhead view of honey mustard pork chops in a round casserole dish

Baking Time May Vary

Pork chops are delicate flowers. If you over bake them, they get tough and dry, so you really have to pay them some attention. This is where cooking intuition comes in handy. I’ve provided a general estimated bake time in the recipe below, but the total time needed to get the internal temperature of the pork chops up to 145ºF will vary depending on several factors. The thickness of your pork chops will greatly determine how long they need to bake, as will the amount of time they spent in the skillet while searing. The longer they’re in the skillet, the less time they’ll need in the oven. So keep these things in mind as you cook your chops and I wish you all the most juicy and tender pork chop success!

Can I Use Boneless Pork Chops?

Yes, you can achieve something similar with boneless pork chops and a slightly altered technique. The recipe below is written for bone-in pork chops, which take longer to cook than boneless chops. If using boneless chops you can shorten the bake time considerably. Keep your meat thermometer handy so you can test their temperature and prevent overcooking. If you’re using thin boneless pork chops, you may not even need to bake them after searing. Simply slather the seared chops with the sauce right in the skillet and let the sauce reduce a little bit to more of a glaze consistency. Either way, make sure they reach an internal temperature of 145ºF. 

What to Serve with Honey Mustard Pork Chops

I served my Honey Mustard Pork Chops with some Roasted Brussels Sprouts and roasted sweet potatoes. Because they cooked at different temperatures from the pork chops, I cooked the vegetables first, then lowered the oven’s temperature before adding the pork chops. Make sure the oven is all the way down to the correct temperature before baking the pork chops, so you don’t accidentally over cook them! :)

Honey mustard pork chop on a plate with brussels sprouts and sweet potato

baked honey mustard pork chops in a casserole dish from the side

Honey Mustard Pork Chops

Honey Mustard Pork Chops are anything but boring with a sweet, tangy, and savory homemade honey mustard glaze.
Total Cost $6.11 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 475.63kcal
Author Beth - Budget Bytes

Ingredients

  • 1/3 cup mayonnaise $0.53
  • 2 Tbsp Dijon mustard $0.18
  • 2 Tbsp honey $0.24
  • 1/8 tsp garlic powder $0.02
  • 1/4 tsp smoked paprika $0.03
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked pepper $0.02
  • 1 Tbsp cooking oil $0.02
  • 4 bone-in pork chops, one-inch thick (about 2.5 lbs.) $5.02

Instructions

  • Preheat the oven to 350ºF. Prepare the honey mustard sauce by stirring together the mayonnaise, Dijon, honey, garlic powder, paprika, salt, and freshly cracked black pepper.
  • Use a paper towel to dry off the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat one tablespoon of cooking oil in a heavy skillet over medium-high heat. When the skillet is very hot add two pork chops at a time and cook until golden brown on each side (3 minutes each side). Place the browned pork chops in a casserole dish (it's okay if they overlap slihtly).
  • Smear the honey mustard sauce over both sides of the pork chops in the casserole dish. Bake for about 30 minutes for 1-inch thick chops, about 20 minutes for ¾-inch thick chops, or until the internal temperature reaches 165ºF. To achieve more browning, switch the oven to broil and broil the chops for 3-5 minutes or until the surface is golden brown and bubbly. Serve hot.

Nutrition

Serving: 1Serving | Calories: 475.63kcal | Carbohydrates: 8.9g | Protein: 49.85g | Fat: 25.65g | Sodium: 613.25mg | Fiber: 0.08g

baked honey mustard pork chops in a casserole dish from the side

How to Make Baked Honey Mustard Pork Chops – Step by Step Photos

honey mustard ingredients in a bowl

Start by mixing up the honey mustard sauce. Stir together 1/3 cup mayonnaise, 2 Tbsp Dijon mustard, 2 Tbsp honey, 1/8 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).

Mixed honey mustard sauce

Then you have a really delicious honey mustard sauce that you will have to restrain yourself from licking off the spoon. Set it aside and try to forget about it for a minute.

Bone-in Pork chops on a cutting board

You’ll want four thick-cut bone-in pork chops for this recipe. Try to get pork chops that are 3/4 to 1-inch thick. The pork chops I used today are about ¾-inch thick. Preheat the oven to 350ºF. Use a paper towel to dry off the surface of the chops (this helps them sear better), then season each side with a pinch of salt and some freshly cracked pepper.

Seared pork chops in a skillet

Heat one Tbsp cooking oil in a heavy skillet over medium-high heat. Make sure the skillet and oil are very hot, then add two chops at a time and cook until golden brown on each side (about 3 minutes per side). If it’s taking longer than about 3 minutes to get a nice brown color, make sure you reduce the baking time to compensate because the pork chops will already be more cooked when they go into the oven.

Pork chops coated with honey mustard glaze

After browning the chops, place them into a casserole dish (it’s okay if they overlap just a little). Smear the honey mustard sauce over both sides of the pork chops. Bake in the preheated oven for 20-30 minutes, or until they reach an internal temperature of 145ºF (about 20 min for ¾-inch thick, or closer to 30 for 1-inch thick chops).

baked honey mustard pork chops in a casserole dish

Finish them off with just a few minutes under the broiler for maximum browning action (I did not move the oven rack, I simply switched the setting from bake to broil and kept an eye on them). 

Finished honey mustard pork chops garnished with parsley

So yummy! I garnished with a little parsley for color, but it’s not needed to flavor the honey mustard pork chops. 

The post Honey Mustard Pork Chops appeared first on Budget Bytes.

Cobb Salad

Cobb Salad with chicken, bacon, tomatoes, hard boiled eggs, Avocado, blue cheese, chives, and a simple red wine vinegar dressing. This traditional salad is loaded with goodness and always a favorite! I love making salads because they are pretty, fresh,…

Cobb Salad with chicken, bacon, tomatoes, hard boiled eggs, Avocado, blue cheese, chives, and a simple red wine vinegar dressing. This traditional salad is loaded with goodness and always a favorite! I love making salads because they are pretty, fresh, and delicious. We have been eating salads all summer long and can’t get enough. Josh…

The post Cobb Salad appeared first on Two Peas & Their Pod.

Summer Sweet Corn Salad

Fresh sweet corn is one of my favorite things about summer. It’s so sweet and juicy when it’s fresh, and the smell of the husks as you peel them back from the cob brings back so many memories of summers past. So when I saw fresh sweet corn on sale at the grocery store this […]

The post Summer Sweet Corn Salad appeared first on Budget Bytes.

Fresh sweet corn is one of my favorite things about summer. It’s so sweet and juicy when it’s fresh, and the smell of the husks as you peel them back from the cob brings back so many memories of summers past. So when I saw fresh sweet corn on sale at the grocery store this week I grabbed a couple and whipped up this super simple Summer Sweet Corn Salad. It has a medley of colorful vegetables, a little pasta to bulk it out, and a super fresh lemon vinaigrette keeps everything light and flavorful. This is a very flexible recipe and I’ve got a couple modification ideas for you below!

Overhead view of a serving bowl full of Summer Sweet Corn Salad

Make it Pasta-Free

I added pasta to my salad for bulk, but you can totally make this salad without pasta, too! Just double up your vegetables, drizzle that lemon vinaigrette over top, and you’re good to go! You can eat the vegetable salad as-is, or scoop it over a bed of greens.

Add a Protein and Make it a Meal

If you want to eat this salad as a main dish instead of serving it as a side, try adding some grilled chicken, rotisserie chicken, boiled shrimp, or cooked salmon on top. It’s such a light and fresh dish that it pairs really well with “lighter” meat and seafood.

Can You Eat Raw Corn??

Yes, yes, and YES! Raw sweet corn is soooo sweet, crisp, and juicy. It’s an absolute delight! It adds nice little pops of sweetness throughout this salad that contrast so well with the creamy avocado and tangy vinaigrette. 

If you don’t have fresh corn for this salad, I would suggest frozen corn as the next best substitute, BUT just know that it’s 100x better with fresh sweet corn.

Doesn’t the Avocado Turn Black?

Nope! I kept this salad in my fridge for four days and it was still great. On day two there was no noticeable difference in the appearance of the avocado chunks. By day four, they were slightly grey on the edges, but overall still looked great. The lemon vinaigrette goes a long way toward preventing the oxidization that usually causes the color change. 

What to Serve with Sweet Corn Salad

This salad makes a great side dish to Quick BBQ Chicken, Cilantro Lime Chicken, Garlic Butter Baked Cod, Baked Spicy Chicken Sandwiches, or Marinated Portobello Burgers.

Close up of a bowl of Summer Sweet Corn Salad with a wooden spoon in the middle

 
Close up of a bowl of Summer Sweet Corn Salad with a wooden spoon in the middle

Summer Sweet Corn Salad

Colorful summer vegetables, creamy avocado, pasta shells, and a homemade lemon vinaigrette make this light and fresh Summer Sweet Corn Salad.
Total Cost $7.67 recipe / $0.96 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 1 cup each
Calories 255.84kcal
Author Beth - Budget Bytes

Ingredients

Lemon Vinaigrette

  • 1/4 cup olive oil $0.64
  • 1 fresh lemon $0.89
  • 1/4 tsp dried basil $0.03
  • 1 tsp Dijon mustard $0.04
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 1/4 cup chopped parsley $0.20

Salad*

  • 8 oz. pasta shells $0.63
  • 2 cobs sweet corn $0.80
  • 1 pint grape tomatoes $2.50
  • 2/3 lb. zucchini $0.89
  • 1/4 cup diced red onion $0.11
  • 1 avocado $0.89

Instructions

  • Zest and juice the lemon. You'll need 2 Tbsp juice and ½ tsp zest. Combine the lemon juice, lemon zest, olive oil, basil, Dijon, salt, pepper, and chopped parsley in a bowl or jar. Whisk the ingredients in a bowl, or close the jar and shake until combined. Set the vinaigrette aside.
  • Bring a large pot of water to a boil for the pasta. Add a couple large pinches of salt to the pasta water, then add the pasta. Continue to boil until the pasta is tender (about 7 minutes), then drain in a colander. Rinse the pasta briefly with cool water, then allow it to drain well.
  • While the pasta is cooking and draining, prepare the rest of the vegetables. Slice the corn kernels off the cobs, slice the grape tomatoes in half, dice the zucchini, finely dice the onion, and dice the avocado.
  • Once the pasta has drained well and cooled, add it to a large bowl with the prepared vegetables. Pour the dressing over top, then toss until everything is evenly combined and coated in dressing. Season with a pinch of salt to taste, then serve.

Notes

*The vegetable amounts are very flexible. If you have a little more or a little less of each, it's okay.

Nutrition

Serving: 1cup | Calories: 255.84kcal | Carbohydrates: 35.68g | Protein: 5.95g | Fat: 11.54g | Sodium: 68.91mg | Fiber: 4.28g

How to Make Summer Sweet Corn Salad – Step by Step Photos

A zested and juiced lemon on a cutting board

Zest and juice a lemon. You’ll need 2 Tbsp juice and ½ tsp zest.

Lemon Dressing in a jar

To make the lemon vinaigrette, combine ¼ cup olive oil, 2 Tbsp lemon juice, ½ tsp lemon zest, 1/4 tsp dried basil, 1 tsp Dijon mustard, ⅛ tsp salt, ⅛ tsp pepper, and about ¼ cup chopped parsley. If you do this in a bowl you can whisk the ingredients together, or combine them in a jar and shake until they’re combined.

draining shell pasta in a metal colander

Bring a large pot of water to a boil for the pasta. Once boiling, add a couple pinches of salt and 8 oz. pasta shells. Continue to boil the pasta for about 7 minutes, or until tender. Drain the pasta in a colander, and give it a brief rinse with cool water. Let the pasta drain well.

Cutting corn off the cob

While the pasta is cooking and draining, prepare the rest of the vegetables. Cut the kernels off two cobs of sweet corn. I like to do this with the end of the cob in a bowl so they kernels fall right off into the bowl instead of flying all over the kitchen. Haha!

Chopped vegetables on the cutting board

Also dice about ⅔ lb. zucchini, slice 1 pint grape tomatoes in half, finely dice about ¼ cup red onion, and dice one avocado.

Dressing being poured over the salad ingredients in the bowl

Add the drained and cooled pasta to a large bowl with the corn, zucchini, tomatoes, red onion, and avocado. Pour the dressing over top, then toss until everything is combined and coated in dressing.

Seasoning the salad with a pinch of salt

Finally, add just a small pinch of salt on top, if desired. I like to have a little bit of crystalized salt on the surface of the pasta and vegetables for a little pop of flavor. 

Overhead view of a serving bowl of summer sweet corn salad with a wooden spoon on the side

The post Summer Sweet Corn Salad appeared first on Budget Bytes.

Comeback Sauce

Earlier this week I made some amazing steak fries and I needed a dipping sauce for them that was equally as epic. Plain old ketchup was just not going to do, so I made some Comeback Sauce. Comeback Sauce is a creamy, tangy, sweet, and savory sauce that’s great for dipping, dunking, drizzling, and smearing […]

The post Comeback Sauce appeared first on Budget Bytes.

Earlier this week I made some amazing steak fries and I needed a dipping sauce for them that was equally as epic. Plain old ketchup was just not going to do, so I made some Comeback Sauce. Comeback Sauce is a creamy, tangy, sweet, and savory sauce that’s great for dipping, dunking, drizzling, and smearing onto just about any food. It’s not called “comeback sauce” for nothing. It will keep you coming back for more. And more. And MORE. (I “accidentally” ate an entire bunch of broccoli in one sitting, thanks to this delicious sauce.)

Comeback Sauce – Creamy, Tangy, Sweet, and Savory

A piece of roasted broccoli being dipped into a bowl of comeback sauce

What is Comeback Sauce?

This unique sauce is said to have originated in a Greek restaurant in Mississippi, but it quickly spread throughout the entire south. The original sauce had a base of mayonnaise and Heinz Chili Sauce (a tomato based sauce not to be confused with Sweet Chili Sauce), plus some other seasonings. There are many interpretations of this addictive sauce, with each person putting their own spin on the original as it spread across the region. Because Heinz Chili Sauce is not something I keep in my pantry, I made a few substitutions to create a similar flavor profile using items that I keep on hand, and in the process put the Budget Bytes stamp on the classic comeback sauce. ;)

What Do You Serve it With?

What can you not serve it with is probably a more appropriate question! It’s a fantastic all-purpose dip for things like roasted vegetables (shown with roasted broccoli), fried foods like french fries, chicken fingers or nuggets, or chips. It’s also great smeared onto burgers, fried chicken sandwiches, or wrap sandwiches. I wouldn’t be opposed to using this as a salad dressing, or using it to make an extra flavorful batch of coleslaw!

Close up of broccoli being dipped into comeback sauce

 
Close up of broccoli being dipped into comeback sauce

Comeback Sauce

This creamy, tangy, sweet, and savory Comeback Sauce is great for dipping, drizzling, smearing, and smothering all of your favorite foods. 
Total Cost $1.03 recipe. /$0.21 serving
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 5 2 Tbsp each
Calories 158.8kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 cup mayonnaise $0.80
  • 2 Tbsp ketchup $0.10
  • 1/2 Tbsp Worcestershire sauce $0.01
  • 1/2 tsp Dijon mustard $0.02
  • 1/8 tsp hot sauce* $0.02
  • 1/4 tsp smoked paprika $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1/8 tsp salt $0.02

Instructions

  • Combine all ingredients in a bowl and stir until evenly mixed. Serve immediately or refrigerate until ready to eat.

Notes

*Any vinegar based hot sauce like Tabasco.

Nutrition

Serving: 2Tbsp | Calories: 158.8kcal | Carbohydrates: 2.44g | Protein: 0.34g | Fat: 16.52g | Sodium: 319.92mg | Fiber: 0.06g

Check out these other homemade sauces:

A bowl of comeback sauce surrounded by roasted broccoli

How to Make Comeback Sauce – Step by Step Photos

sauce ingredients in a bowl, not mixed

Combine ½ cup mayonnaise, 2 Tbsp ketchup, 1/2 Tbsp Worcestershire sauce, ½ tsp Dijon mustard, 1/8 tsp hot sauce, ¼ tsp smoked paprika, ⅛ tsp garlic powder, ⅛ tsp freshly cracked black pepper, and ⅛ tsp salt.

Finished comeback sauce being stirred with a red spatula

Stir the ingredients together until smooth. Serve or refrigerate until ready to eat!

Overhead view of a bowl of comeback sauce surrounded by roasted broccoli

Shown with roasted broccoli – toss broccoli in oil, then roast at 400ºF for about 30 minutes, or until you reach your desired level of brown.

The post Comeback Sauce appeared first on Budget Bytes.

French Grated Carrot Salad

If I had to compile a list of the top five National Dishes of France, right up there would be salade de carottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for…

If I had to compile a list of the top five National Dishes of France, right up there would be salade de carottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for a quick lunch.

romano

Romain, my French partner, makes a great version of this salad. It’s not difficult to make. All you need is a bunch of fresh carrots, ingredients for the dressing, and a little bit of effort, to grate the carrots.

Continue Reading French Grated Carrot Salad...

Simple Creamy Coleslaw

I never knew I was a coleslaw person until I made it myself. I had eaten it plenty of times at restaurants, never once having been impressed, and always wondering what the appeal was. But then I decided to make a quick batch of creamy coleslaw to go on a sandwich one day and that […]

The post Simple Creamy Coleslaw appeared first on Budget Bytes.

I never knew I was a coleslaw person until I made it myself. I had eaten it plenty of times at restaurants, never once having been impressed, and always wondering what the appeal was. But then I decided to make a quick batch of creamy coleslaw to go on a sandwich one day and that coleslaw totally stole the show. Something about that creamy-crunchy combo made me keep coming back for more, and I’ve been making on the reg ever since.

The super simple dressing for my Creamy Coleslaw is made with a few pantry staples, including a little Dijon mustard for tang and a dab of honey for sweetness. Then the dressing is just tossed with shredded cabbage, carrots, and sliced green onions, and you’re done! Creamy crunchy heaven ready to be piled onto a sandwich or taco, stuffed into a wrap, or enjoyed as is.

Easy Homemade Creamy Coleslaw

Overhead view of a bowl of coleslaw on a blue napkin

There’s something about that combo of sweet-tangy-creamy dressing over super crunchy cabbage that is everything. Like, once I take one bite I just can’t stop. So I made this recipe a “small batch”. Just about two cups total once done, or just enough for about four sandwiches. (Or two sandwiches and four mouthfuls, LOL)

Shredded Cabbage Shortcut

I used pre-shredded bagged “coleslaw mix” (shredded cabbage and carrots) for this recipe because I think it’s one of the few times using pre-chopped vegetables is cost effective. And then you’re not left with half a cabbage in your fridge wondering what to do with it. Because no matter how small a cabbage is, it always seems to be too much.

BUT, if you happen to have that half head of cabbage and want to make this with it, you’ll need about 3 cups finely shredded cabbage and about one medium carrot, shredded.

How to Keep Coleslaw from Getting Watery

Part of what makes cabbage so crunchy is that it contains a lot of water. The salt in the dressing pulls the water out of the cabbage through osmosis, leaving water in the bottom of your bowl, and your cabbage a little less crisp. The only way to prevent this from happening is to store your dressing separate from the shredded vegetables. So, if you don’t plan to eat the whole batch right away, make sure you only add dressing to the portion you plan to eat.

What to Serve with Creamy Coleslaw

Creamy coleslaw is absolutely perfect with anything BBQ, or anything with buffalo sauce. That creamy goodness perfectly balances the sweet tang of BBQ sauce and the fiery heat of buffalo sauce. But it also goes great on tacos, or as an extra topping in bowl meals. Here are a few recipes where I use coleslaw: BBQ Bean Sliders, Blacked Shrimp Tacos, and Buffalo Tempeh Sandwiches. It would also be great with something like: BBQ Chicken Burrito Bowls or Loaded Mashed Potato Bowls.

Side view of a bowl of creamy coleslaw with a fork lifting a bite

 

Simple Creamy Coleslaw

This homemeade Creamy Coleslaw with a sweet, tangy and creamy dressing is perfect for piling onto sandwiches, stuffing into wraps, or enjoying as is!

Dressing

  • 1/3 cup mayonnaise ($0.55)
  • 1/2 Tbsp honey ($0.06)
  • 1 tsp Dijon mustard ($0.03)
  • 1 tsp red wine vinegar (or apple cider vinegar) ($0.02)
  • 1/4 tsp salt ($0.02)
  • freshly cracked black pepper ($0.03)

Vegetables

  • 1/2 14 oz. bag coleslaw mix (shredded cabbage and carrots)* ($0.75)
  • 3 green onions ($0.17)
  1. In a small bowl, combine the ingredients for the dressing (mayonnaise, honey, Dijon, red wine vinegar, salt, and pepper).

  2. Slice the green onions. Add the coleslaw mix (shredded cabbage and carrots) to a large bowl with the green onions, then pour the dressing over top. Stir until the cabbage is evenly coated in dressing. Serve immediately.

How to Make Creamy Coleslaw – Step by Step Photos

Ingredients for creamy coleslaw dressing in a bowl

First, make the dressing. In a small bowl, stir together 1/3 cup mayonnaise, 1/2 Tbsp honey, 1 tsp Dijon mustard, 1 tsp red wine vinegar, 1/4 tsp salt, and some freshly cracked pepper (about 5 cranks of a pepper mill).

coleslaw mix and green onion in a bowl

Add 1/2 of a 14 oz. bag of coleslaw mix (shredded cabbage and carrots) to a large bowl. Slice three green onions and add them to the bowl as well.

Add coleslaw dressing to cabbage in the bowl

Pour the prepared dressing over top…

Finished Creamy Coleslaw

And then stir until all the cabbage is coated in dressing.

front view of a bowl of creamy coleslaw on a blue napkin

Then dig in (or put it on your sandwich, taco, stuff it into your wrap, or serve it on the side with your ribs)!

The post Simple Creamy Coleslaw appeared first on Budget Bytes.

Balsamic Roasted Vegetables

You can never have enough all-purpose side dish recipes, like Balsamic Roasted Vegetables. These sweet and savory caramelized vegetables are versatile (use any vegetables), they hold up well to reheating (perfect for meal prep), and their flavor matches with a wide variety of main dishes. They even make a simple yet stunning Thanksgiving side dish! […]

The post Balsamic Roasted Vegetables appeared first on Budget Bytes.

You can never have enough all-purpose side dish recipes, like Balsamic Roasted Vegetables. These sweet and savory caramelized vegetables are versatile (use any vegetables), they hold up well to reheating (perfect for meal prep), and their flavor matches with a wide variety of main dishes. They even make a simple yet stunning Thanksgiving side dish!

Balsamic Roasted Vegetables – An All-Purpose Side Dish

A white oval platter full of Balsamic Roasted Vegetables with metal serving ware on the side.

What Vegetables Can I Use?

You can roast just about any vegetable in this sweet, savory, and tangy balsamic marinade. The key is to match your vegetables to the season. Summer vegetables tend to be softer, so they’ll take less time to roast. Fall and winter vegetables are harder and will take more time to roast. Choose vegetables of a similar type so they cook at a similar rate. Here are some vegetable options:

Soft Spring and Summer Vegetables: Asparagus, grape tomatoes, zucchini, yellow squash, bell peppers, eggplant, mushrooms, onions.

Hard Fall and Winter Vegetables: Carrots, parsnips, radishes, turnips, Brussels sprouts, onion, turnips, butternut squash, sweet potatoes.

What Should I Serve with Balsamic Roasted Vegetables?

My favorite pairing for balsamic roasted vegetables is any type of roasted meat (roast chicken, beef, or pork), but they also go beautifully with the smoky flavor of grilled meats. The savory-sweet flavor of the balsamic marinade also pairs quite well with BBQ sauce, so any type of BBQ meat would be a great match. I’ve also paired balsamic roasted vegetables with seasoned rice in the past for a simple vegetarian dish. Lastly, when using fall and winter vegetables, as I have today, this dish makes a simple and beautiful side for your Thanksgiving dinner.

Tips for Roasting Vegetables

Here are a few tips for getting great results when roasting any type of vegetable:

  • Chop harder vegetables into smaller pieces and softer vegetables into larger pieces to help them roast at a more similar rate.
  • Use plenty of oil. Without enough oil the vegetables will shrivel and dry instead of caramelize.
  • Don’t overcrowd the baking sheet. If the vegetables are too crowded, steam will become trapped and the vegetables will stew in their own juices instead of caramelize.
  • Don’t forget to stir! Stirring the vegetables at least once, half-way through the roasting time will ensure even cooking.

Close up of Balsamic Roasted Vegetables on a white platter

 

Balsamic Roasted Vegetables

These sweet and savory caramelized Balsamic Roasted Vegetables are an easy and elegant all-purpose side dish that you'll want to make over and over!

Balsamic Marinade

  • 3 Tbsp olive oil ($0.48)
  • 3 Tbsp balsamic vinegar ($0.41)
  • 2 Tbsp brown sugar ($0.08)
  • 2 Tbsp soy sauce ($0.24)
  • 1/2 Tbsp Dijon mustard ($0.09)
  • 1/2 tsp dried basil ($0.05)
  • freshly cracked black pepper ($0.03)

Vegetables

  • 8 oz. mushrooms (baby bellas or button mushrooms) ($1.69)
  • 1 red onion ($0.44)
  • 1/2 lb. carrots ($0.45)
  • 1/2 lb. parsnips ($1.06)
  • 1 bunch radishes ($0.99)
  • 1/4 bunch parsley (for garnish) ($0.20)
  1. Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.

  2. Scrub or peel the carrots and parsnips, then slice them into 1-inch pieces. Wash the mushrooms and cut them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, then slice each one in half.

  3. Spread the prepared vegetables out over a large baking sheet, making sure they're in a single layer and no piled on top one another. Pour the balsamic marinade over top, then toss the vegetables until they're all well coated.

  4. Transfer the baking sheet to the oven and roast for 20 minutes. Carefully remove the baking sheet from the oven, give the vegetables a good stir, then return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges. Don't be alarmed if the marinade blackens on the baking sheet, that part will not be scooped up with the vegetables.

  5. While the vegetables are roasting, finely chop a handful of fresh parsley. Transfer the roasted vegetables to a bowl or serving platter and sprinkle the chopped parsley over top just before serving.

Scroll down for the step by step photos!

A serving spoon stuck in the side of a platter full of balsamic roasted vegetables, garnished with chopped parsley.

How to Make Balsamic Roasted Vegetables – Step by Step Photos

Balsamic Marinade in a small bowl

Preheat the oven to 400ºF. In a small bowl, combine 3 Tbsp olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp brown sugar, 2 Tbsp soy sauce, 1/2 Tbsp Dijon mustard, 1/2 tsp dried basil, and some freshly cracked pepper (maybe 10 cranks of a pepper mill). Set the marinade aside.

Whole vegetables for roasting on a cutting board

As mentioned above, you can use just about any vegetable for this recipe, but it’s best to match your vegetables to the season (see section above recipe for alternative vegetable ideas). Today I am using one red onion, 8 oz. baby bella mushrooms, 2 parsnips (1/2 lb.), 1/2 lb. carrots, and one bunch of radishes. 

Balsamic marinade being poured onto prepared vegetables on the baking sheet

Clean and chop the vegetables so they are roughly similar sizes, making the harder vegetables slightly smaller and softer vegetables slightly bigger. Place the chopped vegetables on a large baking sheet, so they’re spread out in a single layer. Pour the balsamic marinade over top, then toss until the vegetables are all well coated.

balsamic roasted vegetables after 20 minutes

Transfer the vegetables to the preheated 400ºF oven and roast for 20 minutes. After 2o minutes, remove the baking sheet and ive the vegetables a good stir (pictured above). 

Balsamic roasted vegetables after 40 minutes

Return the vegetables to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and browned on the outside. Don’t be alarmed if some of the marinade burns on the baking sheet. The vegetables themselves are not burned and the part stuck to the baking sheet will be left behind (a quick soak and it will all dissolve off, too). 

Balsamic roasted vegetables plated on a platter with chopped parsley on top

After roasting, transfer the balsamic roasted vegetables to a bowl or serving platter and top with chopped parsley. 

Balsamic roasted vegetables on a plate with roasted pork

Stay tuned tomorrow to see what I served with my Balsamic Roasted Vegetables!

The post Balsamic Roasted Vegetables appeared first on Budget Bytes.