Clover Club Cocktail

I’ll admit to being the kind of guy that likes a pink drink every now and then, but I don’t like to admit that I’m the kind of guy that buys raspberries in the winter. Writing cookbooks with deadlines that don’t always flow with the seasons, if I need a few cherries in the winter to test a recipe or a few cups of blueberries,…

I’ll admit to being the kind of guy that likes a pink drink every now and then, but I don’t like to admit that I’m the kind of guy that buys raspberries in the winter. Writing cookbooks with deadlines that don’t always flow with the seasons, if I need a few cherries in the winter to test a recipe or a few cups of blueberries, I’ll resort to frozen or, uh…”fresh” if I really have to get the job done. I used to look down on people that bought out-of-season fruit at the markets or grocery stores, or the ones who inspected every single piece of fruit on offer like it was a rare gem, until I realized they were all recipe developers or food stylists and they were just doing their jobs.

I’ll also admit after making this Clover Club cocktail, which has a dash of raspberry syrup added for color and flavor, perked me up this winter. Although vacation is off the table for a while, I felt like I was taking a little trip to somewhere exotic when I took that first ruby-color, raspberry-flavored sip. To be honest, it felt a bit illicit. And I loved it.

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Garlic Marinated Chicken

This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!

The post Garlic Marinated Chicken appeared first on Budget Bytes.

I had this recipe for Garlic Marinated Chicken hidden away within an old meal prep post, but this chicken is just SO good and SO simple that I think it deserved a post on its own. This is my favorite all-purpose quick chicken recipe that I use as an addition to all sorts of meals, so I know this is one you’ll want to save and use over and over again. Keep on reading for all the ways you can use this versatile, finger-lickin’ good chicken.

Sliced garlic marinated chicken on a plate with a fork and cauliflower salad

What Does it Taste Like?

Perhaps I should call this Lemon Garlic Marinated Chicken, because this chicken is slightly tangy, super garlicky, and absolutely delicious. The natural sugars in the lemon juice caramelize beautifully in the skillet, giving it even more depth of flavor. And because lemon and garlic are such versatile flavors, you’ll find that you can pair this garlic chicken with just about anything.

How to Serve Garlic Marinated Chicken

In addition to just serving it as a main dish with a couple of sides, this chicken is great to add to other recipes. You can slice this garlic chicken up and use it for a sandwich, to top a salad, or even to top a big plate of pasta. Here are a few recipes that would benefit from being topped with this garlic marinated chicken:

Great for Meal Prep!

This chicken is absolutely perfect for meal prep! Cook up a couple chicken breasts worth on the weekend, then use the cooked and sliced chicken to add to your meal prep for the next few days. The cooked chicken can be refrigerated for about 3-4 days.

Can I Grill Garlic Marinated Chicken?

Absolutely! This chicken is great on the grill, whether you have a charcoal grill, gas grill, or even an indoor countertop grill, like a George Foreman.

Can I Use Chicken Thighs?

Yes, this recipe also works great with chicken thighs and they even require a little less prep! Because chicken thighs are already on the thin side and they don’t over cook quite as easily, you can skip filleting the thighs into two thinner pieces, like you need to do with a chicken breast. Simply marinate, then cook on each side until browned and the chicken is cooked through.

A fork picking up a slice of garlic marinated chicken from a plate
Garlic Marinated Chicken cooked

Garlic Marinated Chicken

This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!
Total Cost $3.37 recipe / $0.84 serving
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4
Calories 331.5kcal

Ingredients

  • 1/4 cup olive oil $0.52
  • 1/4 cup lemon juice $0.18
  • 3 cloves garlic, minced $0.24
  • 1/2 Tbsp dried oregano $0.15
  • 1/2 tsp salt $0.02
  • Freshly cracked pepper $0.05
  • 1.5 lbs. boneless skinless chicken breasts* $5.37

Instructions

  • Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a bowl or a large zip top bag. Stir the ingredients in the dish until combined.
  • Filet each chicken breast into two thinner pieces. Place the pieces in the bag or in a shallow dish, then pour the marinade over top, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes, or up to 8 hours (refrigerated), turning occasionally to maximize the chicken's contact with the marinade.
  • When ready to cook, heat a large skillet over medium. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). Cook two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.
  • Transfer the cooked chicken from the skillet to a cutting board and let rest for five minutes before slicing and serving.

Notes

*This marinade can also be used for chicken thighs. The amount of marinade listed in the recipe can handle about 4-6 chicken thighs, depending on their size.

Nutrition

Serving: 1Serving | Calories: 331.5kcal | Carbohydrates: 2.28g | Protein: 38.35g | Fat: 11.3g | Sodium: 432.18mg | Fiber: 0.4g

How to Make Garlic Marinated Chicken – Step by Step Photos

Prepared garlic marinade

In a small bow, combine ¼ cup olive oil, ¼ cup lemon juice, 3 cloves minced garlic, ½ Tbsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper.

Filleted chicken breasts on a cutting board

Use a sharp knife to filet two chicken breasts into two thinner pieces. If your knife skills are not strong enough to make this cut, you can cover the chicken breast with plastic and use a mallet or rolling pin to pound the chicken until it’s about ½ inch thick. Then cut each breast in half to make two pieces.

Marinade being poured over the chicken in a dish

Place the chicken in a shallow dish or a zip-top bag and pour the marinade over top. Turn the chicken to make sure it all gets coated in marinade. Marinate the chicken for 30 minutes up to 8 hours (refrigerated), turning the chicken occasionally to make sure it is all in contact with the marinade.

Cooked chicken in a skillet

When you’re ready to cook the chicken, heat a skillet over medium. Once the skillet is hot, add two pieces of chicken at a time, and cook until browned on each side and cooked through. The chicken will already be coated in oil from the marinade, so no extra oil is needed to coat the skillet. Discard the excess marinade.

Sliced chicken on a cutting board with tongs

After cooking the chicken, transfer it to a cutting board and let it rest for five minutes before slicing and serving.

Sliced garlic marinated chicken on a plate with a fork

Enjoy that garlicky goodness!

The post Garlic Marinated Chicken 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. :)

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Cinnamon Apple Crumble

Cinnamon Apple Crumble-tender, juicy apples are covered with a sweet cinnamon crumb topping, creating the best fall dessert. Serve warm with vanilla ice cream! Fall is in the air and that means all I want to do is BAKE, BAKE, BAKE! Fall baking is my ab…

Cinnamon Apple Crumble-tender, juicy apples are covered with a sweet cinnamon crumb topping, creating the best fall dessert. Serve warm with vanilla ice cream! Fall is in the air and that means all I want to do is BAKE, BAKE, BAKE! Fall baking is my absolute favorite because I love warming up the house and…

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Mediterranean White Bean Salad

You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only […]

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You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only take minutes to prepare, they bring flavor, color, and texture to your plate, and they hold up really well as leftovers (hello, tomorrow’s lunch). Bookmark this one, because I know you’ll use this recipe a lot!

Originally posted 2-19-2010, updated 8-22-2020.

A big bowl full of Mediterranean White Bean Salad with tomatoes and parsley on the side

This Mediterranean style bean salad was inspired by one of my all-time favorite salads, tabbouleh, but it uses white beans instead of bulgar. It has all that tangy lemon-garlic flavor that I love about tabbouleh, but without needing to spend time cooking and cooling bulgur.

What Kind of Beans Can I Use?

I used large butter beans for this recipe, but if you don’t have butter beans available try cannellini beans or chickpeas. I would avoid softer beans that tend to mash easily, like navy beans or great northern beans. Cannellini beans and chickpeas are large enough and firm enough to hold up to the stirring of this salad.

What to Serve with Mediterranean White Bean Salad

The flavors in this white bean salad (lemon and garlic) are so versatile that it makes a great side dish for a wide variety of mains. Try it with Garlic Butter Baked Cod, Baked Pizza Chicken, Greek Turkey Burgers, Creamy Spinach Artichoke Chicken, Oven Baked Fish with Tomatoes, or Chicken Piccata. Or, this could be one part of a vegetarian spread with some homemade hummus, pita, and falafel

How Long Does This Salad Stay Good?

This is another great example of a “refrigerator salad” or a salad that holds up really well in the refrigerator. This salad will stay enjoyable when stored in the refrigerator for a good four days or so. The flavors will blend and the beans will marinate in the dressing as it refrigerates, making it even better the next day! Make sure to give it a stir just before serving to redistribute the flavors.

Front view of a bow full of mediterranean white bean salad

 
Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

Mediterranean White Bean Salad

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.
Total Cost $4.87 recipe / $1.22 serving
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 843.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.24
  • 2 Tbsp lemon juice $0.06
  • 2 cloves garlic, minced $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 15oz. cans butter beans* $1.38
  • ½ bunch fresh parsley $0.40
  • 1 pint grape tomatoes $1.49
  • 2 oz. feta cheese $1.10

Instructions

  • Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.
  • Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.
  • Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.
  • Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

Notes

*You can use cannellini beans or chickpeas in place of butter beans.

Nutrition

Serving: 1cup | Calories: 843.2kcal | Carbohydrates: 90.3g | Protein: 33.9g | Fat: 36.3g | Sodium: 2209.6mg | Fiber: 29.1g

How to Make Mediterranean White Bean Salad – Step by Step Photos

lemon garlic dressing in a small bowl

Make the dressing first. Combine 2 Tbsp olive oil, 2 Tbsp lemon juice, 2 cloves garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. Set the dressing aside.

Rinsed white beans in a colander

Rinse and drain two 15oz. cans of butter beans (or cannellini or chickpeas). Let them drain well.

Chopped parsley on a cutting board

Finely chop about one cup of fresh parsley (about ½ bunch). Slice one pint grape tomatoes in half.

Combine salad ingredients in a bowl

Add the beans, tomatoes, chopped parsley, 2 oz. crumbled feta, and the prepared dressing in a bowl.

Stirred salad in a bowl with two forks

Toss the ingredients to combine and serve!

Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

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Classic Tuna Salad

With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in […]

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With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in a cafeteria. I’ve got a classic tuna salad recipe below, a few tips for making a good tuna salad with plenty of flavor and texture, plus a few modifications to make it your own. So let’s go get it!

Tuna salad on a piece of bread with baby greens, a second piece of bread on the side.

What Makes a Good Tuna Salad?

I think tuna salad gets a bad rap for being gloopy, bland, and smelly. But it doesn’t have to be (well, I’m not sure I can do much about the smell). To make a good tuna salad you want to use good tuna, make a dressing that has flavor dynamic, and add in some crunchies to give the salad some texture, something to chew on. No more bland mush.

What Type of Tuna to Use:

There are several canned tuna varieties to choose from, depending on your needs. “Chunk light tuna” is probably the most common and one of the less expensive options. Chunk light is smaller pieces and may appear a little shredded. “Solid albicore” is more expensive, but you’ll get nice big solid chunks of fish that will give your tuna salad more texture, and it can be a little less smelly. For more canned tuna language defined, check out Tuna Terms You Need to Know from Cooks Illustrated (they have great photos, too).

As for whether you should get your tuna packed in oil or water, that is a personal choice. Oil pack will give you a richer tuna salad, while water pack will give you a less caloric tuna salad. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.

Tuna Salad Dressing:

To give my tuna salad dressing flavor, I make sure to add in a little lemon juice to brighten it up and cut through the heaviness of the mayonnaise. I add a couple sliced green onions to add a little savory layer of flavor, and plenty of freshly cracked black pepper for a pop of flavor. They’re small additions that add up to a big difference in flavor.

Add Texture:

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and walnuts. They each have their own “brand” of crunch that really adds to the interest of the tuna salad as you chew (mushy is boring). Here are some other ingredients you can add in to your tuna salad for texture:

  • sunflower seeds
  • shredded carrots
  • pickle relish
  • shredded radish 
  • olives
  • capers
  • dried cranberries
  • white beans
  • hard boiled eggs

How to Serve Tuna Salad

The recipe below is for the tuna salad only (not the sandwich fixings) because there are several ways you can serve tuna salad. We’re all familiar with the classic tuna salad sandwich, which is often built on toast with lettuce. You could also serve your tuna salad sans-bread, over a bed of greens, as an actual salad. Sometimes I eat it with just some crackers or celery for dipping, or you can stuff it into a pita or tortilla as a wrap. Lots of options, all delicious!

Classic tuna salad in a bowl with bread and lettuce on the sides

 
Classic tuna salad in a bowl with bread and lettuce on the sides

Classic Tuna Salad

Say goodbye to gloopy, bland tuna salad and hello to a delicious tuna salad packed with flavor and texture! Perfect for brown bag lunches.
Total Cost $5.20 recipe / $1.30 serving
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 1 cup each
Calories 462.38kcal
Author Beth - Budget Bytes

Ingredients

  • 2 12oz. cans chunk light tuna in water $3.98
  • 1 cup diced celery (about 2 ribs) $0.35
  • 1/4 cup chopped walnuts $0.30
  • 2 green onions, sliced $0.12
  • 1/2 cup mayonnaise* $0.40
  • 1 Tbsp lemon juice $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
  • Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
  • Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

Notes

*I like my tuna salad a little on the "dry" side. Add more mayonnaise if desired.

Nutrition

Serving: 1cup | Calories: 462.38kcal | Carbohydrates: 2.85g | Protein: 41.98g | Fat: 31g | Sodium: 1215.78mg | Fiber: 4.55g

A classic tuna salad sandwich front view with sandwich fixings in the background

How to Make Classic Tuna Salad – Step by Step Photos

Classic Tuna Salad ingredients in a bowl

Drain two 12oz. cans of chunk light tuna in water. Finely dice about one cup of celery, chop 1/4 cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Stirred tuna salad in the bowl

Stir the ingredients to combine, then serve, or refrigerate up to four days. I do like my tuna salad a little bit dry, so if you prefer you can always add an extra tablespoon or two of mayonnaise to make it a little “softer.”

Tuna salad sandwich next to a tray with sandwich fixings

Serve your tuna salad as a sandwich, a salad (over a bed of greens), with crackers and vegetables for dipping, or stuffed into a pita or tortilla/wrap!

The post Classic Tuna Salad appeared first on Budget Bytes.

Drunken Peach Jam

Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just be your new summer jam. Homemade jam is a perfect way to preserve the best of summer peaches to enjoy throughout the year. I […]

Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just be your new summer jam.

Homemade jam is a perfect way to preserve the best of summer peaches to enjoy throughout the year. I mean, what’s better than a spoonful of sunshine in the dead of winter? How about a boozy spoonful of sunshine (indeed!)

Glass jars of orange peach jam on a pink background, with a small glass of bourbon and peaches cut in half.

Peach season is far too short, if you ask me.

May is really too early, even if you see peaches starting to pop up at the markets they are usually not the best, having been picked prematurely.

June is when the peaches really start to shine, and by July, when the heat of summer has infused the fruit with liquid sunshine and sugar, well, that’s your cue to eat all the peaches your stomach can handle.

But for the rest… the extra peaches sitting on the countertop, starting to soften and wrinkle… why not turn those peaches into homemade jam so you can enjoy them all year round?

Open glass jar of drunken peach jam with a gold spoon and hang tag label, showing the perfect texture of the jam.

I really haven’t felt like making much jam lately. Let’s just say I’m all jammed out. Which, if you count just how many jars of jam I’ve made over the past few years, sort of makes sense.

But… when faced with a giant box of seconds peaches, ripe and juicy and just begging to be used, I simply couldn’t resist getting out my canning pot, gathering a mishmash of random leftover jars, and diving right in to a big bubbling batch of this beautiful boozy jam.

Seconds are a great option if you’re willing to accept a few bumps and bruises. But for jam, since you’re peeling and processing the fruit anyway, it’s really not a problem (just cut out any bruised areas and make sure the fruit hasn’t gone rotten, otherwise it doesn’t matter what the peach looks like as long as it’s ripe and juicy!)

(more…)

Glazed Lemon Cookies

Glazed Lemon Cookies- soft, buttery lemon cookies with a simple lemon glaze. These sweet and tart cookies are light, refreshing, and the perfect treat for any occasion. Lemon lovers get ready to jump for joy because these Glaze…

Glazed Lemon Cookies- soft, buttery lemon cookies with a simple lemon glaze. These sweet and tart cookies are light, refreshing, and the perfect treat for any occasion. Lemon lovers get ready to jump for joy because these Glazed Lemon Cookies are DREAMY! I make these cookies all the time during the spring and summer months. They’re soft and buttery with…

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Fresh Blueberry Pie

Fresh Blueberry Pie
Classic blueberry pie made with homemade pie crust, fresh (or frozen!) blueberries and a touch of lemon and cinnamon is the best. An easy summer recipe!
READ: Fresh Blueberry Pie

Fresh Blueberry Pie

Classic blueberry pie made with homemade pie crust, fresh (or frozen!) blueberries and a touch of lemon and cinnamon is the best. An easy summer recipe!

READ: Fresh Blueberry Pie

Steak Kabobs

These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection! Summertime means it’s kabob time and these grilled Steak Kabobs are perfection. The steak…

These Steak Kabobs are marinated in a delicious steak marinade and stacked on a skewer with mushrooms, bell pepper, and red onion and grilled to perfection! Summertime means it’s kabob time and these grilled Steak Kabobs are perfection. The steak gets a tender, delicious flavor from a simple steak marinade and it’s layered with the…

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