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.

Buttermilk Fried Chicken

Buttermilk Fried Chicken
This crispy buttermilk fried chicken recipe is THE BEST thanks to an overnight marinade, a dip in buttermilk, and a special dredging technique. Extra crunchy on the outside, tender and juicy on the inside, you won’t want …

A silver plate with parchment paper topped with crispy fried chicken pieces with a small cup of ranch dressing.

Buttermilk Fried Chicken

This crispy buttermilk fried chicken recipe is THE BEST thanks to an overnight marinade, a dip in buttermilk, and a special dredging technique. Extra crunchy on the outside, tender and juicy on the inside, you won’t want to put this chicken down! Make a delicious fried chicken sandwich, or use this recipe for fried chicken […]

READ: Buttermilk Fried Chicken

Brown Sugar Roasted Pork Loin

Roasted pork loin is probably one of the easiest (and inexpensive) main dishes you can make. Just add a little seasoning, pop it in the oven, and let it do its thing. The only thing you have to be mindful of is overcooking.

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Roasted pork loin is probably one of the easiest (and inexpensive) main dishes you can make. Just add a little seasoning, pop it in the oven, and let it do its thing. The only thing you have to be mindful of is overcooking, but we’ll talk more about that below. As long as you avoid that one pitfall, you’ll have a tender, juicy pork loin that makes a deeelish main dish that can be paired with tons of different sides.

Slices of brown sugar roasted pork loin on a white oval serving dish

Pork Loin vs. Pork Tenderloin

This recipe is written for pork loin, sometimes called a pork loin roast, which is different than pork tenderloin. Pork loin is a large roast, usually sold in 3-4 pound cuts. Pork tenderloin is a different, smaller muscle that tends to be slightly darker and more tender. Here is a more in-depth look (with photos) at the difference between pork loin and pork tenderloin. If you’re looking for a recipe for roasted pork tenderloin, try my Herb Roasted Pork Tenderloin.

About that Brown Sugar Rub…

If you’ve made my Glazed Pork Chops, you’ll be familiar with this sweet and spicy brown sugar rub. It’s the perfect mix of sweet, savory, and spicy, and it’s just so incredibly simple. When it’s used with the direct contact heat of a skillet it turns into a glaze, but when it’s baked in the dry air of an oven it forms a delicious crust on the surface of the pork. Either way, it’s a winner!

The Key to Good Pork Loin

Don’t overcook it. That’s it! Overcooked pork is dry, tough, and resembles something like a hockey puck. So how do you not overcook it? You really need to get a meat thermometer (my favorite is linked in the recipe card below) since every pork loin is a different size and shape, and every oven cooks a little different.

How Long to Cook Pork Loin

The safe internal temperature for pork (excluding ground pork) is 145ºF. The estimated amount of time you’ll need to cook your pork loin using the method below (starting at 400ºF then reducing to 350ºF), is about 15 minutes per pound after the initial ten minutes at 400ºF. Use your trusty thermometer about ten minutes before the estimated time to see if you’re getting close, then about every 10-15 minutes after that until you reach 145ºF.

And lastly, make sure to let your pork rest for about 10 minutes after it’s removed from the oven before slicing. This gives the steam pressure time to reduce, which means more of the moisture will stay in the meat instead of evaporating out once it’s sliced.

What to Serve with Roasted Pork Loin

I love classic comfort foods with this Brown Sugar Roasted Pork Loin. I have it pictured with mashed potatoes and some roasted broccoli, but I think something like macaroni and cheese, collard greens, coleslaw, or potato salad would also be awesome!

Two slices of roasted pork loin on a plate with broccoli and mashed potatoes
Sliced brown sugar pork loin on a serving dish, viewed from the front

Brown Sugar Roasted Pork Loin

This super simple Brown Sugar Roasted Pork Loin is tender and juicy with a sweet and spicy brown sugar coating!
Total Cost $9.12 recipe / $1.14 serving
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 8 ½ lb. each
Calories 475.06kcal
Author Beth – Budget Bytes

Ingredients

  • 4 lbs. pork loin $7.92
  • ½ cup brown sugar $0.32
  • 1 tsp cayenne pepper $0.10*
  • 1 tsp garlic powder $0.10
  • 1 tsp paprika $0.10
  • 1 tsp salt $0.05
  • ½ tsp freshly cracked black pepper $0.05
  • 3 Tbsp olive oil $0.48

Instructions

  • Preheat the oven to 400ºF. In a bowl, combine the brown sugar, cayenne, garlic powder, paprika, salt, and pepper.
  • Place the pork loin on a parchment lined baking sheet or in a large casserole dish with the fat cap facing up. Begin packing the brown sugar and spice mixture all over the surface of the pork loin (no need to get the bottom). The moisture from the pork loin should help the sugar mixture stick to the surface.
  • Transfer the pork loin to the oven. Roast at 400ºF for ten minutes, then reduce the heat to 350ºF and continue to roast for about 15 minutes per pound of roast, or until the internal temperature reaches 145ºF. Always use a meat thermometer just to be sure.
  • After roasting, let the pork loin rest for 10 minutes before slicing into ½-inch thick slices and serving.

Notes

*To reduce the spiciness of this dish, reduce the cayenne to ½ or even ¼ tsp.

Nutrition

Serving: 2slices | Calories: 475.06kcal | Carbohydrates: 7.31g | Protein: 48.15g | Fat: 24.06g | Sodium: 465.2mg | Fiber: 0.2g
Two slices of pork loin on a plate with broccoli and mashed potatoes, viewed from the side

How to Make Brown Sugar Roasted Pork Loin – Step by Step Photos

Brown sugar rub ingredients in a bowl

Preheat the oven to 400ºF. Combine ½ cup brown sugar, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, ½ tsp pepper, and 3 Tbsp olive oil in a bowl.

Mixed brown sugar rub in a bowl

Mix the rub ingredients together until they look like damp sand.

Pork loin in the package

This is the pork loin I used, which was 4 pounds. Your cooking time will vary depending on the size of your pork loin, so make sure to use a meat thermometer so you can prevent over or under-cooking the pork. Pork loin usually has a “fat cap” which is a layer of fat on one side (it’s on the bottom in the photo above so you can’t see it).

Brown sugar rub on the pork loin, on a parchment lined baking sheet

Place the pork loin on a parchment-lined baking sheet or in a casserole dish with the fat cap side facing up. Pack the brown sugar rub all over the surface of the pork loin.

Roasted pork loin with a meat thermometer in it

Roast the pork for 10 minutes at 400ºF, then reduce the heat to 350ºF and roast for an additional 20 minutes per pound of pork, or until the internal temperature reaches 145ºF. The temperature of the roast will continue to rise slightly after it is taken out of the oven, due to carryover cooking. (Don’t worry if the brown sugar burns on the baking sheet, the rub ON the pork will not be burned. The burned sugar can be cleaned off with a quick soak in hot soapy water.)

Sliced brown sugar roasted pork loin on a cutting board

Let the pork loin rest for ten minutes before slicing into ½-inch slices and serving.

Brown sugar roasted pork loin sliced and served on an oval dish

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Marinated Cauliflower Salad

Marinated cauliflower salad is a crunchy and colorful “refrigerator salad” that’s is the perfect winter side dish or meal prep salad.

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Can’t stop, won’t stop with refrigerator salads! If you’re new here, refrigerator salads are salads that hold up really well in the refrigerator, so you can have delicious and colorful meals all week. This Marinated Cauliflower Salad is the perfect example. In fact, this salad gets better as it refrigerates. The flavors mix and mingle, and all those good flavors get soaked right up by the crunchy cauliflower. 👌

Overhead view of marinated cauliflower salad in a serving bowl

Take a Short Cut

I included a homemade Italian dressing in this cauliflower salad recipe, but if you want to make this salad even a little faster you can easily sub your favorite store-bought bottled Italian Dressing. You’ll need about one cup, but you can just add as much or as little as you’d like.

Make it Vegan

The recipe as written below contains Parmesan cheese, which does give the salad a little bit of body, but if you’d like to make this dish vegan you can easily leave the Parmesan out or add a little nutritional yeast in its place.

What to Serve with Marinated Cauliflower Salad

I served this cauliflower salad with my Garlic Marinated Chicken this week, but it would also go great with Herb Roasted Pork Tenderloin, Baked Ziti, Pizza Baked Chicken, or Easy Oven Baked Fish with Tomatoes. This would also be a great dish to bring to potlucks!

How Long Does It Stay Good?

As I mentioned in the introduction, this salad actually gets better with time in the fridge. …Up to a point. Haha. This salad will be good for about 4-5 days of refrigeration, with the peak flavor being on about day 2-3. As always your mileage may vary depending on the freshness of your ingredients and conditions inside your refrigerator.

Side view of marinated cauliflower salad in a serving bowl
Overhead view of marinated cauliflower salad in a white serving bowl

Marinated Cauliflower Salad

Marinated cauliflower salad is full of crunchy and colorful vegetables marinated in a homemade Italian dressing. Perfect for meal prep!
Total Cost $8.40 recipe / $1.05 serving
Prep Time 15 minutes
Marinate Time 30 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 175.66kcal
Author Beth – Budget Bytes

Ingredients

Italian Dressing*

  • ½ cup olive oil $0.84
  • ¼ cup red wine vinegar $0.40
  • 1 tsp Dijon mustard $0.06
  • ¼ tsp garlic powder $0.02
  • 1 Tbsp Italian seasoning $0.30
  • ½ tsp salt $0.02
  • ¼ tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Salad

  • 1 head cauliflower $2.39
  • 1 2.25oz. can sliced black olives $1.49
  • ½ 12oz. jar banana pepper rings $0.90
  • 1 red bell pepper $1.50
  • cup diced red onion $0.16
  • 2 Tbsp chopped fresh parsley $0.08

Instructions

  • Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
  • Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl.
  • Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower.
  • Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl.
  • Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors.

Notes

*Store-bought Italian dressing can be used in place of homemade.

Nutrition

Serving: 1cup | Calories: 175.66kcal | Carbohydrates: 8.06g | Protein: 2.69g | Fat: 15.6g | Sodium: 431.44mg | Fiber: 2.7g

How to Make Marinated Cauliflower Salad – Step by Step Photos

Dressing ingredients in a jar

Make the dressing first so it can have a few moments to blend. In a jar or bowl combine ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp salt, ¼ tsp pepper, and 2 Tbsp grated Parmesan.

shaken Italian dressing in a jar

Shake the jar or whisk the ingredients in a bowl until the dressing is combined. You can use a store-bought Italian dressing in place of homemade, if you prefer. You’ll need about 1 cup dressing.

Chopped cauliflower on a cutting board

Remove the leaves and stem from a head of cauliflower, then chop in to very small florets (about the size of a grape). Place the chopped cauliflower in a bowl.

Cauliflower and other vegetables in a bowl

Drain one 2.25oz. can of black olives, and remove ½ of the peppers from a 12oz. jar of banana pepper rings. Dice one red bell pepper, finely dice about ⅓ cup red onion, and chop about 2 Tbsp parsley. Add everything to the bowl with the chopped cauliflower.

Italian dressing being poured over salad ingredients.

Pour the Italian dressing over the salad ingredients in the bowl, then stir to combine.

Finished marinated cauliflower salad in the bowl with a spoon

Cover the salad and refrigerate for at least 30 minutes to give the salad time to absorb the flavors from the dressing. Always give it a stir before serving to redistribute the flavors throughout.

Overhead view of marinated cauliflower salad in a white serving bowl

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Garlic Herb Mashed Cauliflower

You can never have too many easy side dish recipes in your back pocket, which is why I’ve been playing around a little with mashed cauliflower. Mashed cauliflower is easy, flexible, you can flavor it with just about anything, and it makes a great side to just about any meal.     

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You can never have too many easy side dish recipes in your back pocket, which is why I’ve been playing around a little with mashed cauliflower. Mashed cauliflower kind of exploded onto the scene as a mashed potato alternative with the rise of keto diets, I think there’s so much more to like about it than its carb count. It’s easy, flexible, you can flavor it with just about anything, and it makes a great side to just about any meal. I like this Garlic Herb Mashed Cauliflower for what it is, not for what it’s pretending to be.

Mashed cauliflower in a bowl with a spoon and a pat of melted butter in the middle

What Does Mashed Cauliflower Taste Like?

Well, it doesn’t taste like mashed potatoes, if you ask me. Ha! Cauliflower does have a fairly neutral flavor that allows a lot of different herbs and seasonings to be added without clashing, but it still tastes like cauliflower. The flavor is light, but it still has that cruciferous aroma. …If you know what I mean.

The texture is also different than mashed potatoes. I find mashed cauliflower to be lighter and thinner, if you will. For that reason, I think it’s really important to add a decent amount of fat to your mashed cauliflower to give it body and weight, something to kind of coat your taste buds and make it feel substantial.

What Can You Add to Mashed Cauliflower?

I used a very flavorful garlic herb seasoning blend to flavor my mashed cauliflower, but you could also play around with things like Cajun seasoning, Everything Bagel Seasoning, ranch seasoning, BBQ seasoning, Montreal steak seasoning… or just about anything else.

As I mentioned above, its really important to add a good amount of fat to your mashed cauliflower so they don’t taste too thin or watery. I used cream cheese because it’s extra thick and helps thicken up the consistency even more. You can also try sour cream, Parmesan cheese, or cheddar cheese.

Can I Use Frozen Cauliflower?

Yes, this works really great with frozen cauliflower. Using frozen cauliflower has an extra advantage because it’s already chopped and partially cooked for you, so making mashed cauliflower will be even faster. And even better yet, you can keep that frozen cauliflower on hand and make mashed cauliflower whenever you want, without the risk of it going bad in the back of your fridge. ;)

To use frozen cauliflower, just boil the florets according to the package directions, or until they are very tender, then proceed with the recipe as written below after the boiling step.

Do I Have to Use a Food Processor?

Nope! I do find that the food processor gives the creamiest, fluffiest results, but an immersion blender also works well. You can use a manual potato masher if that’s all that you have available, but the results might not be quite as smooth because cauliflower is a little more fibrous.

A spoonful of mashed cauliflower held close to the camera, the bowl in the back.
Garlic Herb Mashed Cauliflower in a bowl with a spoon and melted butter

Garlic Herb mashed Cauliflower

Garlic Herb Mashed Cauliflower is an easy, creamy, flavorful side dish to pair with any of your favorite main dish recipes.
Total Cost $3.01 recipe / $0.75 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 ¾ cup each
Calories 155.65kcal
Author Beth – Budget Bytes

Ingredients

  • 1 head cauliflower $2.39
  • 2 Tbsp butter $0.14
  • 2 oz. cream cheese $0.20

Garlic Herb Seasoning

  • 1 tsp dried parsley $0.10
  • ½ tsp dried oregano $0.05
  • ½ tsp dried basil $0.05
  • ¼ tsp onion powder $0.02
  • ¼ tsp garlic powder $0.02
  • ½ tsp salt $0.02
  • tsp freshly cracked black pepper $0.02

Instructions

  • Remove the stem and leaves from the cauliflower and cut it into florets (the smaller the florets, the faster they'll cook).
  • Add the cauliflower florets to a large pot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the pot up to a boil, then continue to boil the cauliflower florets until they are VERY tender (about 10 minutes, test by piercing with a fork). Drain the cooked cauliflower in a colander.
  • While the cauliflower is boiling, prepare the garlic herb seasoning. Combine the dried parsley, dried oregano, dried basil, onion powder, garlic powder, salt, and pepper in a bowl.
  • Add the cooked and drained cauliflower to a food processor. Pulse the cauliflower until the florets are broken up into tiny pieces. Then add the butter, cream cheese, and garlic herb seasoning. Purée until the mixture smooth. Taste and adjust the salt or other seasonings to your liking.

Nutrition

Serving: 0.75cup | Calories: 155.65kcal | Carbohydrates: 11.78g | Protein: 5.1g | Fat: 11.23g | Sodium: 479.13mg | Fiber: 4.45g
A bowl full of garlic herb mashed cauliflower with a pat of butter in the center

How to Make Garlic Herb Mashed Cauliflower – Step by Step Photos

Cauliflower florets in a pot of water

Remove the leaves and stem from the cauliflower and then cut it into florets. Add the florets to a large pot and cover with water. Place a lid on top, then bring it to a boil. Boil the cauliflower florets until they are VERY tender (about 10 minutes, test by piercing with a fork). Drain the cauliflower in a colander.

Garlic herb seasoning in a bowl

While the cauliflower is boiling, prepare the garlic herb seasoning. Combine 1 tsp dried parsley, ½ tsp dried oregano, ½ tsp dried basil, ¼ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, and ⅛ tsp pepper.

Cooked cauliflower in a food processor

After the cauliflower has cooked and drained, add it to a food processor. Give it a few pulses to break the florets up into tiny pieces.

Seasoning added to food processor with the cauliflower

Next add 2 Tbsp butter, 2 oz. cream cheese, and the garlic herb seasoning.

Finished garlic herb mashed cauliflower in the food processor

Process until the cauliflower is smooth. Give it a taste and adjust the salt or other seasonings to your liking.

Garlic Herb Mashed Cauliflower in a bowl with a spoon and melted butter

Easy peasy!

The post Garlic Herb Mashed Cauliflower appeared first on Budget Bytes.

Sheet Pan Cranberry Chicken Dinner

One of my favorite simple dinner “formulas” is two roasted vegetables and a meat. It’s just so simple and when I can cook them all on one sheet pan, it’s even better. For this Sheet Pan Cranberry Chicken Dinner I also added a balsamic cranberry sauce that cooks on the stovetop, but it’s only three ingredients and takes only about 10 minutes, so it really couldn’t be easier.

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One of my favorite simple dinner “formulas” is two roasted vegetables and a meat. It’s just so simple and when I can cook them all on one sheet pan, it’s even better. For this Sheet Pan Cranberry Chicken Dinner I also added a balsamic cranberry sauce that cooks on the stovetop, but it’s only three ingredients and takes only about 10 minutes, so it really couldn’t be easier. I hope you get plenty of use out of this super easy, fall/winter-inspired sheet pan meal!

Cranberry chicken on a plate with roasted Brussels sprouts and sweet potatoes

What’s That Sauce?

As I mentioned above, I made a super simple balsamic cranberry sauce to drench the chicken with flavor. The sauce is simple: whole berry cranberry sauce (canned), balsamic vinegar, and butter. It makes the most deliciously sweet, tangy, and rich sauce that you’ll want to spoon over everything!

Can I Use Bone-In Chicken?

The cooking times and temperatures below are for boneless, skinless chicken breasts that have been pounded to a ¾ to 1-inch thickness. This allows them to cook quickly and evenly. Bone-in chicken takes much longer to cook and it would be best if they are roasted separately. For example purposes, here is a recipe for roasted bone-in chicken breasts.

Meal Prep It!

Sheet pan meals like this are perfect for meal prep! Just portion everything up into individual containers after baking and keep refrigerated for 3-4 days for quick lunches (reheat in the microwave).

Sheet pan cranberry chicken dinner on a plate with a fork lifting a bite of chicken
Sheet Pan Cranberry Chicken Dinner on a plate, viewed from the side

Sheet Pan Cranberry Chicken Dinner

This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!
Total Cost $13.26 recipe / $3.32 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 552.53kcal
Author Beth – Budget Bytes

Ingredients

Roasted Vegetables

  • 1 lb. Brussels sprouts $1.99
  • 1.5 lbs. sweet potatoes $1.79
  • 2 Tbsp olive oil $0.32
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly crackd black pepper $0.03
  • 1/4 tsp garlic powder $0.03

Herb Baked Chicken Breasts

  • 2 boneless, skinless chicken breasts (1.33 lbs. total) $7.70*
  • 2 Tbsp butter, room temperature $0.28
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp dried thyme $0.03
  • 1/8 tsp garlic powder $0.01
  • 1/4 tsp salt $0.02

Cranberry Balsamic Glaze

  • 1/2 cup whole berry cranberry sauce (canned) $0.30
  • 1/4 cup balsamic vinegar $0.55
  • 1 Tbsp butter $0.14

Instructions

  • Preheat the oven to 400ºF. Rinse the Brussels sprouts and then cut them in half. Peel and dice the sweet potatoes into ½ to ¾-inch pieces.
  • Place the Brussels sprouts on one half of a large baking sheet and the sweet potatoes on the other half. Drizzle 1 Tbsp olive oil over each side. Sprinkle ¼ tsp salt and ¼ tsp pepper over the vegetables, then add ¼ tsp garlic powder just to the Brussels sprouts. Toss the vegetables, keeping each on its own side, until they're coated in oil and seasoning. Spread the seasoned vegetables out so they are in an even layer. Transfer the baking sheet with the vegetable to the preheated oven and roast for 15 minutes.
  • While the vegetables are roasting, prepare the herb baked chicken. In a small bowl, combine the room temperature butter, sage, thyme, garlic powder, and salt. Stir together until it forms an herb-butter paste.
  • Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken breasts out to an even ¾-inch thickeness. Cut each pounded chicken breast in half to make two pieces. Pat the chicken dry, then spread the herb butter over the surface of each piece of chicken.
  • Once the vegetables have been roasting for 15 minutes, remove the baking sheet from the oven and give the vegetables a stir, keeping each on their own side. Push the vegetables to the side a bit (it's okay if they pile up a little) to make room for the chicken breast. Place the four butter and herb coated pieces of chicken down the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.
  • While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add the cranberry sauce and balsamic vinegar to a sauce pot. Stir and cook the two together over medium heat, allowing the mixture to come up to a simmer. Once simmering, lower the heat slightly and allow it to simmer for 10 minutes, stirring occasionally. After ten minutes, remove the sauce from the heat and stir in the butter. Set the cranberry balsamic sauce aside.
  • After roasting for 20 minutes, check the internal temperature of the chicken breasts. It should be 165ºF. If it's not, bake for an additional 5-10 minutes, or until the internal temperature reaches 165ºF. If the vegetables are done before the chicken, simply remove them from the baking sheet before returning the chicken to the oven.
  • To serve, spoon the cranberry balsamic sauce over the chicken. Divide the roasted Brussels sprouts and sweet potatoes between four plates and add one piece of chicken to each.

Notes

*This price was for organic chicken breasts.

Nutrition

Serving: 1serving | Calories: 552.53kcal | Carbohydrates: 42.33g | Protein: 35.98g | Fat: 26.03g | Sodium: 779.7mg | Fiber: 4.23g

How to Make Sheet Pan Cranberry Chicken Dinner – Step by Step Photos

Prepped Brussels sprouts and sweet potatoes on a baking sheet

Preheat the oven to 400ºF. Wash 1 lb. Brussels sprouts and slice them in half. Peel and dice 1.5 lbs. sweet potatoes into ½ to ¾-inch cubes. Place them on a large baking sheet, keeping each on its own side. Drizzle with 2 Tbsp olive oil and season with ¼ tsp each of salt and pepper. Add ¼ tsp garlic powder to just the Brussels sprouts. Toss the vegetables, keeping them separate, until they’re coated in oil and seasoning. Transfer to the preheated oven and roast for 15 minutes.

Butter and herbs in a bowl

While the vegetables are roasting, prepare the herb butter baked chicken. In a small bowl, combine 2 Tbsp room temperature butter, ½ tsp dried sage, ¼ tsp dried thyme, ⅛ tsp garlic powder, and ¼ tsp salt. Stir them together until it forms an herb-butter paste.

Chicken breast on a cutting board being pounded with a rolling pin

Place two boneless, skinless chicken breasts (about 1.3 lbs. total) on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to pound the chicken into an even ¾-inch thickness. This helps it cook quickly and evenly.

Herb butter being spread over the chicken breasts

Cut each chicken breast into two pieces. Pat them dry, then spread the herb butter over the surface of each piece.

Chicken added to the baking sheet with the roasted vegetables

After the vegetables have roasted for 15 minutes, remove the baking sheet and give them a good stir. Push them to the sides (it’s okay if they pile up now) to make room for the chicken. Place the herb-butter coated chicken in the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.

Cranberry sauce and balsamic vinegar in a small sacuepot

While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add ½ cup whole berry cranberry sauce and ¼ cup balsamic vinegar to a small sauce pot. Cook and stir over medium heat until it comes up to a simmer. Then, reduce the heat slightly and allow the sauce to simmer for about 10 minutes, stirring occasionally.

Butter added to the cranberry balsamic sauce

After the sauce has simmered for about 10 minutes, remove it from the heat and stir in 1 Tbsp butter until melted. Set the sauce aside.

Baked chicken and vegetables on the baking sheet

After bakind 20 minutes, the internal temperature of the chicken breast pieces should be 165ºF. If it’s not, simply bake for an additional 5-10 minutes, or until it does reach 165ºF. If the vegetables finish roasting before the chicken, just remove it from the baking sheet before returning the chicken to the oven.

Cranberry balsamic sauce being spooned over the chicken on the baking sheet

Finally, spoon the cranberry balsamic sauce over the baked chicken. To serve, divide the Brussels sprouts and sweet potatoes between four plates, then add one piece of chicken to each.

Cranberry Chicken Dinner on a plate with a black fork

Delish!

The post Sheet Pan Cranberry Chicken Dinner appeared first on Budget Bytes.

Nuts and Bolts Recipe

Nuts and Bolts Recipe
This nuts and bolts recipe is the ultimate homemade snack mix! Salted peanuts, five different kinds of cereal, crunchy pretzels, bagel chips, cheese crackers, and Worcestershire pair with a mix of seasonings and bacon drippings to…

Nuts and Bolts Recipe

This nuts and bolts recipe is the ultimate homemade snack mix! Salted peanuts, five different kinds of cereal, crunchy pretzels, bagel chips, cheese crackers, and Worcestershire pair with a mix of seasonings and bacon drippings to make this everyone’s favorite. You’re going to want to keep a batch of this on hand at all times! […]

READ: Nuts and Bolts Recipe

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.

Autumn Kale and Sweet Potato Salad

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. 😛

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. :P

Autumn kale and sweet potato salads in glass meal prep containers

How Long Do the Salads Last?

Thanks to the heartiness of kale and the low moisture ingredients, you can prep this salad and keep it in your fridge for about five days. You can either keep the dressing separate, or toss the salad in the dressing ahead of time to help soften the kale. If you do toss the salad in the dressing before storage, you may want to make extra dressing, as some of it will be absorbed as the salad refrigerates.

Can I Use a Different Green?

Yes, if you are not a fan of the texture of kale, you can swap it out for spinach. You might also consider trying lacinato kale, which is a little bit softer than the curly kale I used. You can also make this salad over finely shredded cabbage and carrots, which would be similar to my Sweet Crunch Winter Salad.

What Other Dressings Can I Use

This slightly sweet and savory Maple Tahini Dressing is by far the best match for these flavors, but if you must swap it out for something else I would go with some sort of sweet vinaigrette, like either a honey poppyseed, apple cider or pomegranate vinaigrette, honey mustard dressing, or even a raspberry vinaigrette.

Swap Out the Sweet Potatoes

If you happen to have leftover roasted winter squash of any kind (butternut, acorn, delicata, pumpkin, kabocha, etc.) you can use that in place of the sweet potatoes and still have all those fall flavors! I just find sweet potatoes to be easier to source and prepare, so I chose those today.

front view of maple tahini dressing being poured over autumn kale and sweet potato salad
dressing being poured over the autumn kale and sweet potato salad in a bowl

Autumn Kale and Sweet Potato Salad

This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!
Total Cost $6.67 recipe / $1.67 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 629.05kcal
Author Beth – Budget Bytes

Ingredients

Roasted Sweet Potatoes

  • 2 lbs. sweet potatoes $2.40
  • 1 Tbsp cooking oil $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp smoked paprika $0.02
  • 1/4 tsp salt $0.01

Maple Tahini Dressing

  • 1/4 cup tahini $0.85
  • 1/4 cup water $0.00
  • 2 Tbsp lemon juice $0.09
  • 2 Tbsp maple syrup $0.60
  • 1/4 tsp salt $0.01
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp cayenne pepper $0.02

Salad

  • 6 cups chopped kale (about 1/2 bunch) $0.50
  • 1 large apple* $0.70
  • 1/4 cup pepitas $0.60
  • 1/4 cup chopped pecans $0.52
  • 1/4 cup dried cranberries $0.22

Instructions

  • Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
  • Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
  • While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
  • Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
  • Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
  • Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.

Notes

*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.

Nutrition

Serving: 1salad | Calories: 629.05kcal | Carbohydrates: 85.83g | Protein: 9.48g | Fat: 31.13g | Sodium: 941.68mg | Fiber: 13.35g
dressing being poured over the autumn kale and sweet potato salad in a bowl

How to Make Autumn Kale and Sweet Potato Salad – Step by Step Photos

Sweet potatoes prepped for roasting on a sheet pan

Start with the sweet potatoes. Preheat the oven to 400ºF. Peel and dice 2 lbs. sweet potatoes into ½-inch cubes. Place the sweet potatoes on a parchment lined baking sheet, drizzle with 1 Tbsp oil, ¼ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Toss until the sweet potatoes are coated in oil and spices.

Roasted sweet potatoes on the baking sheet

Roast the sweet potatoes for about 30 minutes, or until they’re tender and browned on the edges, stirring half way through roasting.

maple tahini dressing in a blender

While the sweet potatoes are roasting, prepare the rest of the salad. Begin with the dressing. Add ¼ cup tahini, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp maple syrup, ¼ tsp garlic powder, ⅛ tsp cayenne, and ¼ tsp salt to a blender or bowl. Blend or whisk until the ingredients are smooth.

Chopped kale in a bowl

Pull the kale leaves from the woody stems and give them a good rinse with cool water in a colander. Drain well, then slice the kale into thin strips (this doesn’t have to be perfect, so don’t stress, just aim for smaller pieces).

Cored and sliced apple

Cut a large apple into quarters, then remove the core. Slice each quarter into thin slices.

kale, apple, and sweet potato in a bowl

When the sweet potatoes are finished roasting, let them cool for about five minutes. Divide the kale between four bowls or meal prep containers, followed by the apple slices, and the roasted sweet potato.

cranberries, seeds, and nuts added to the salad

Then add 1 Tbsp dried cranberries, pepitas, and chopped pecans to each bowl or container. Divide the dressing into four small containers as well.

autumn kale and sweet potato salad being eaten

Drizzle the maple tahini dressing over top, then enjoy!

meal prep containers full of autumn kale and sweet potato salad

Or refrigerate the salad up to five days and enjoy later. :)

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

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. 

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