Category: Onion Powder

Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans.

The post Santa Fe Salad appeared first on Budget Bytes.

I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.

creamy avocado dressing drizzled over santa fe salad in a large white bowl.

What Is A Santa Fe Salad?

This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!

Ingredients

Here’s what you’ll need to make a Santa Fe salad:

  • Chicken Breasts: Tender, juicy chicken breasts are a great source of protein on this hearty salad. For a budget-saving option, chicken thighs work well. If you’re vegetarian or vegan, substitute the chicken with extra-firm tofu (seasonings and all) or go heavier on the black beans. Mmm!
  • Olive Oil: Helps the spices stick to the chicken and helps the chicken sear in the pan.
  • Seasonings: Chili powder, paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and pepper add Southwestern flair to the chicken.
  • Romaine Lettuce: The perfect crunchy base for this salad. Buy whole heads rather than the pre-chopped bagged stuff to save money.
  • Bell Pepper: I like to use a green bell pepper, but any color works well to add some crunch!
  • Frozen Corn: You can also use fresh or canned corn– just be sure to drain and rinse first if you use canned.
  • Canned Black Beans: Add creaminess and extra protein to this salad.
  • Cheddar Cheese: Adds a hint of saltiness. Mexican blend also works well.
  • Tortilla Chips: I like to crumble some on top for extra crunch.
  • Creamy Avocado Dressing: Pulls the whole salad together. If you’re short on time, use a store-bought chipotle or Southwest ranch dressing.
  • Pico de Gallo: Adds a hit of freshness and acidity.
  • Guacamole: This is totally optional but ups the creaminess of this salad!

What Else Can I Add?

This Southwestern salad is a great fridge clean-out recipe. Here are some other things I love to add when I have them on hand:

How To Store Leftovers

As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!

tossing santa fe salad in a large white bowl with wooden spoons.
creamy avocado dressing drizzled over santa fe salad in a large white bowl.
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Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It's loaded with tender, juicy chicken, fresh veggies, and creamy black beans.
Course Salad
Cuisine American, texmex
Total Cost ($17.21 recipe / $2.95 serving)
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 516kcal
Author Jess – Budget Bytes

Ingredients

For the Dressing

  • 1 avocado $0.89
  • 1/2 cup sour cream $0.24
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 2 tbsp lime juice $0.50
  • 1/4 bunch fresh cilantro $0.20
  • 1/4 cup water $0.00

For the Salad

  • 2 heads romaine lettuce, chopped into bite-size pieces $2.98
  • 1 green bell pepper, diced $0.89
  • 5 radishes, sliced thin $0.49
  • 1 cup frozen corn, thawed and rinsed $0.47
  • 1 15oz. can black beans, rinsed and drained $0.89
  • 1/4 cup shredded cheddar cheese $0.83
  • 1/2 cup pico de gallo $0.44
  • 1 cup crushed tortilla chips $0.50

For the Chicken

  • 2 boneless, skinless chicken breasts $5.69
  • 2 Tbsp olive oil, divided $0.08
  • 1 Tbsp chili powder $0.30
  • 2 tsp paprika $0.20
  • 1/2 tsp cayenne pepper $0.06
  • 1 tsp ground cumin $0.10
  • 1 tsp garlic powder $0.05
  • 1 tsp onion powder $0.05
  • 1 tsp salt $0.05
  • 1 tsp freshly ground black pepper $0.05

Instructions

  • Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
  • Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
  • Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
  • Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
  • Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
  • Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
  • In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 
  • Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!

See how we calculate recipe costs here.

Notes

Nutritional information does not include the guacamole. Click the recipe link to view nutritional information.

Nutrition

Serving: 1bowl | Calories: 516kcal | Carbohydrates: 61g | Protein: 29g | Fat: 21g | Sodium: 1791mg | Fiber: 14g
overhead view of a santa fe salad in a white bowl.

how to make a Santa Fe Salad – step by step photos

ingredients for avocado dressing in food processor

Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.

creamy avocado dressing in food processor

Puré until smooth. Cover and set aside in the refrigerator.

chopping lettuce

Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.

ingredients for santa fe salad in a white bowl

Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.

pounding chicken

Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.

spice rub for chicken

Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.

chicken coated with spice rub

Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.

chicken in skillet

In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 

completed santa fe salad

Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!

More Salad Recipes

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Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.

The post Porcupine Meatballs appeared first on Budget Bytes.

I don’t know how I let Beth talk me into making these porcupine meatballs, but I’m glad she did!😄 They’re incredibly tender, super flavorful, very filling, and so delicious! They were a hit in my house and my husband and kids absolutely loved them! And don’t let the name scare you, these meatballs are simply made with ground beef, rice, seasoning and a savory homemade tomato sauce. Adding in inexpensive rice is also a great way to stretch a pound of beef into more servings. And did I mention this meatball recipe is also perfect for meal prep!

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

What Are Porcupine Meatballs?

Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. During that time supply was limited and these porcupine meatballs only required a few basic ingredients like ground beef, rice, and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook the rice begins to poke out of the side, resembling the look of a porcupine! Does anyone else remember these tasty little meatballs growing up?

Ingredients For Porcupine Meatballs

Here’s everything you need to make these easy porcupine meatballs:

  • Lean Ground Beef: I used 93% lean ground beef to reduce the amount of grease that collects inside the pot while the meatballs are cooking. But 85% lean should also work pretty well.
  • Long Grain White Rice: Rice is a key ingredient! Not only does it help bulk up the meatballs and makes them more filling, but it’s also how you get the classic porcupine look! You’ll want to use long-grain white rice for this recipe. 
  • Onion and Garlic: Onion and garlic creates a wonderful flavor base for the meatballs. 
  • Seasoning:  The meatballs are seasoned with Italian seasoning for lots of herbal flavor along with onion powder, garlic powder, salt and pepper.
  • Egg: The egg is used as a binder to help keep the meatballs from falling apart.
  • Tomato Sauce: Another key part of this meatball recipe is the delicious tomato sauce. Instead of just using a can of plain tomato sauce, I added Worcestershire sauce, garlic powder, and black pepper to add more depth of flavor. I also added a can of crushed tomatoes to thicken the sauce, a little bit of sugar to balance the acidity of the tomatoes, and water to help the rice cook. All together this sauce adds wonderful flavor to these porcupine meatballs!

Should You Cook The Rice First?

You may be wondering if you have to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first just adds an extra step to the process, and I didn’t find it necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs and soak up all the seasoning and flavors from the dish.

How To Store & Freeze Porcupine Meatballs

You can store any leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for about 2 minutes, or until heated through.

If you want to freeze the meatballs, I suggest freezing them uncooked, then make the tomato sauce fresh when you need a quick weeknight dinner meal. To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag to store for up to three months. When you’re ready to cook them, thaw the meatballs in the fridge overnight, then simmer them in the sauce as directed.

Serving Suggestions

You can easily serve these porcupine meatballs with a simple side salad or caesar salad. We served them over a bed of rice, but mashed potatoes or pasta would also be good.

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.
Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.
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Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.
Course Dinner
Cuisine American, Italian
Total Cost $11.34 recipe / $1.89 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 (4 meatballs each)
Calories 191kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Meatballs

Tomato Sauce

Instructions

  • In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.
  • Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.
  • Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
  • Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.
  • Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
  • Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4meatballs | Calories: 191kcal | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Sodium: 685mg | Fiber: 1g
Overhead view of porcupine meatballs on a serving plate with white rice.

How to Make Porcupine Meatballs – Step by Step Photos

Overhead view of spice ingredients for porcupine meatballs.

In a small bowl, stir together 2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper.

Meat and ingredients for porcupine meatballs added to a large bowl.

Rinse 1/2 cup uncooked long grain white rice in cool water and drain well. Add 1 lb. lean ground beef to a large bowl along with the rice, 1/2 finely diced onion, 2 minced garlic cloves, 1 egg, and the seasoning mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

Overhead view of meatballs being rolled and shaped.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

Porcupine meatballs added to a dutch oven.

Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.

Overhead view of homemade tomato sauce ingredients in a medium bowl.

Now make the sauce. In a medium bowl combine one 15oz. can tomato sauce, one 15oz. can crushed tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp sugar, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, and 1/2 cup water. Mix all the ingredients together until well combined.

Tomato sauce being poured over meatballs in the dutch oven.

Pour the tomato sauce mixture over the meatballs.

Cooked porcupine meatballs inside dutch oven.

Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

Enjoy by themselves or serve over extra rice or mashed potatoes and top with fresh chopped parsley. I’m a believer now Beth, you were right about this one!😄

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.

More Meatball Recipes

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Air Fryer Potatoes

Air fryer potatoes are soft on the inside, crispy on the outside, and made for dipping. They’re the perfect side for any meal!

The post Air Fryer Potatoes appeared first on Budget Bytes.

Potatoes, or “spuds” as my Irish brother-in-law affectionately calls them, are truly a favorite for just about everyone. Potatoes can be cooked 1,000 ways and they always steal the show! These air fryer potatoes are proof of that. Soft on the inside and crispy on the outside, they’re like mini baked potatoes. They are seriously delicious dipped in ketchup, mayo, or Comeback Sauce. This air fryer potato recipe is great to use with whatever potatoes you have on hand, making it the perfect recipe for fridge clean out day.

air fryer potatoes in a bowl with ketchup.

Why Make Potatoes in the Air Fryer?

Listen, we love roasted potatoes. They’re simple and delicious. But sometimes you need potatoes right now, and roasting just isn’t quick enough. Using an air fryer, these potatoes are roasted to perfection in less than half the time. So, the next time you have a potato emergency, this air fryer potato recipe is here for you. You can thank us later!

Ingredients for Air Fryer Potatoes

Here’s what you’ll need to make air fryer potatoes:

  • Potatoes: You can use any variety of mini potatoes. We found some tri-color potatoes on sale, so we used those!
  • Oil: Helps keep the potatoes moist as they cook and helps them get nice and crispy on the outside. We used olive oil, but you could also use vegetable or canola oil.
  • Spices: A combination of garlic powder, onion powder, smoked paprika, salt, and pepper creates a smoky and savory flavor and the paprika adds a pop of color.
  • Fresh Parsley: Adds a little bit of greenery and freshness.

Should I Soak the Potatoes?

We did not do this, but cutting and soaking potatoes in cold water releases some of the starches and can make the potatoes crispier! Our potatoes were more like tiny bites of the perfect baked potato!

What Else Can I Put On Air Fryer Potatoes?

We love the seasoning mix listed in the recipe below, but the sky is the limit! Here are some other ways you can season your air fryer potatoes:

What To Serve With Air Fryer Potatoes

These air fryer potatoes are a great side dish for breakfast, lunch, or dinner. They go great with dishes like Breakfast Frittatas, Air Fryer Bacon, Homemade Meatloaf, or Baked Chicken Drumsticks.

Or, if you want to just add some dip and serve them as a snack, try dipping them in Comeback Sauce, Lemon Dill Tahini Dressing, Chimichurri Sauce, or Homemade Ranch Dressing.

seasoned potatoes in an air fryer basket with herbs.
fork dipping an air fryer potato into ketchup.
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Air Fryer Potatoes

Air fryer potatoes are soft on the inside, crispy on the outside, and made for dipping. They're the perfect side for any meal!
Course Side Dish
Cuisine American
Total Cost $3.60 recipe / $0.90 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 106kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Instructions

  • Preheat air fryer to 400°F for 4 minutes. Wash and quarter the baby potatoes.
  • Add the potatoes to a large bowl. Toss the potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt and pepper.
  • Cook for 15 minutes in the air fryer, until golden brown with crispy edges, stopping halfway through to shake.
  • Garnish with minced parsley and additional salt and pepper, if needed.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Sodium: 17mg | Fiber: 3g
seasoned potatoes in a bowl with herbs.

how to make Air Fryer Potatoes – step by step photos

cutting tricolored potatoes on a bamboo cutting board.

Preheat the air fryer to 400°F for 4 minutes. Quarter 1 lb. of baby potatoes.

seasoned potato wedges in a white bowl.

Add the potatoes to a large bowl. Toss the quartered baby potatoes with 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and a pinch of salt and pepper.

seasoned potatoes in an air fryer basket.

Cook for 15 minutes in the air fryer, until golden brown with crispy edges, stopping halfway through to shake. Garnish with 1 tsp minced fresh parsley and additional salt and pepper, if needed.

fork dipping an air fryer potato into ketchup.

These air fryer potatoes are the ultimate crispy side dish!

More Air Fryer Recipes

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Perfect Sauteed Shrimp

This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets…

This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.

Sauteed shrimp in pan.

Here’s a recipe that knocks us off our feet every time. This really is the perfect sauteed shrimp! This basic kitchen skill is something that many home cooks have yet to master. It’s easy once you know a few tricks on how long to cook shrimp and how to season it.

What we love about this recipe: Turns out, it tastes even better than good: it’s truly great! The tender, juicy savory flavor is so remarkable, you won’t be able to stop taking bites. We can’t, and it’s always a hit with our kids. Here’s our secret seasoning blend and exactly how to make what we think is the best sauteed shrimp.

What type of shrimp to buy for sauteed shrimp?

There are lots of options for shrimp at the store, which can be overwhelming (frozen, fresh, tail on, shell on, size, and more). Here’s what to look at for this sauteed shrimp recipe:

  • Find medium or large shrimp. Medium shrimp may be labeled 41 to 50 count, and large is labeled as 31 to 40 count, indicating how many shrimp per pound.
  • Use tail on or peeled. The best shrimp for this recipe is tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. If you accidentally buy shell on shrimp, don’t worry: you can remove the shell with your fingers before cooking, leaving the tail on.
  • Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen after they are caught. Just make sure to thaw the shrimp in advance.
  • Wild caught. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to sauté shrimp: step by step

Shrimp is so easy to cook on the stove, you’ll find yourself whipping up sauteed shrimp on the regular! Here are the basic steps for how to sauté shrimp:

Shrimp in bowl

Step 1: Toss the shrimp with seasonings in a bowl. Use our secret seasoning blend (below), or you can simply use salt and pepper. Do this first so the shrimp are evenly coated in spices.

Sauteed Shrimp Step 2

Step 2: Heat butter or olive oil in an aluminum or cast iron skillet over medium high heat. Add the shrimp.

Sauteed Shrimp Step 3

Step 3: Cook 1 to 2 minutes per side until the shrimp are just opaque and cooked through: not longer. The biggest mistake people make with shrimp is overcooking it, which makes it tough. Cook it just enough so it’s tender and juicy.

💡Pro tip: The best skillet for sauteing is aluminum, copper, or cast iron, which gets the best sear and caramelization on the outside of the shrimp. Non-stick works too: there will be less browning, but it will still taste delicious.

Best seasoning for shrimp

The shrimp seasoning in this recipe is simple but ultra effective. We based the recipe on our Magic Seafood Seasoning, which we’ve been using for years and always gets great reviews. People take one bite and say, “What’s in this?” For this sauteed shrimp, we used a pared down version of that blend so you only need 4 spices. Here’s what you’ll need:

  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Cumin
Sauteed shrimp recipe

Other seasoning variations

Of course, the sky’s the limit when it comes to sauteed shrimp! You don’t have to make our perfect seasoning blend: though of course we hope you do! This shrimp comes out fantastically with just a little S&P. Or, you can mix it up with other sauces and seasonings. Here are a few other shrimp seasoning ideas:

How to saute shrimp

How to thaw shrimp

Frozen shrimp is so convenient: you can pull it out of the freezer at moment’s notice for a quick meal! The only problem is…it’s easiest if you remember the day before. But if not: we’ve got a quick fix for you! Here’s the best way to thaw shrimp for this sauteed shrimp recipe:

  • Day before: Place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp in a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should defrost in about 15 minutes. Make sure to pat it dry before using!

Make it a meal!

Sauteed shrimp is ready in 10 minutes, and you only need a side to make it a meal! Here are a few quick healthy side dish recipes to make it into a tasty, filling easy dinner:

Dietary notes

This sauteed shrimp recipe is pescatarian, gluten-free and dairy free (with olive oil).

Fresh or frozen shrimp?

Both work! Buy fresh if you can, but frozen is just as delicious. If using frozen, thaw the shrimp completely and pat dry before cooking for even browning.

What kind of pan should I use?

A large skillet or sauté pan with a heavy bottom is ideal for even heat distribution. Aluminum, copper, or cast iron are excellent choices.

What’s the secret to perfectly seared shrimp?

Medium high heat is key! Get your pan nice and hot with a drizzle of oil before adding the shrimp. Don’t overcrowd the pan – cook the shrimp in batches to avoid them steaming instead of searing.

How long does it take to cook shrimp?

Shrimp cook very quickly! Depending on the size, they typically only need 1 to 2 minutes per side, until they turn opaque and pink. Overcooked shrimp become rubbery, so watch them closely.

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Sauteed shrimp

Perfect Sauteed Shrimp (Really!)

★★★★★

4.1 from 12 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4
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Description

This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.

Ingredients

  • 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
  • ¾ teaspoon kosher salt
  • ¾ teaspoon smoked paprika (or substitute standard paprika)
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon cumin
  • 3 tablespoons butter or olive oil
  • 3 lemon wedges
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
  2. In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
  3. Spritz with juice of the lemon wedges and serve immediately.
  • Category: Main Dish
  • Method: Sauteed
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Sauteed shrimp, sauteed shrimp recipe, how to saute shrimp

More great shrimp recipes

Shrimp is one of our favorite ways to a fast and healthy meal! Here are a few more great shrimp recipes we make on the regular:

Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It’s a must-try for spicy food lovers.

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

One thing I’ve learned over the years is that most dips can also double as an amazing pasta sauce, and this Buffalo Chicken Pasta is a great example. I took all of the creamy, tangy, spicy goodness of buffalo chicken dip and made it into a deliciously cheesy one-pot pasta. So gather around all of my spicy food friends, you’re going to want to make this easy, creamy, and addictive Buffalo Chicken Pasta ASAP!

Close up overhead view of a bowl full of buffalo chicken pasta with a fork.

Ingredients for Buffalo Chicken Pasta

This cheesy buffalo chicken pasta starts with all of the same ingredients as buffalo chicken dip, then we add a few more to make it a little saucier and give the dish just a touch more flavor and texture. Here’s what you’ll need to make buffalo chicken pasta:

  • Chicken Breast: We use one boneless, skinless chicken breast for this recipe and stretch it across four servings to keep things budget-friendly. You can use diced boneless, skinless chicken thighs for an even less expensive option. Or, you can add leftover chopped or shredded cooked rotisserie chicken to the pasta at the end. If using pre-cooked rotisserie chicken, just add the remaining spices to the sauce.
  • Seasoning: We seasoned the chicken breast with garlic powder, onion powder, cayenne pepper, and salt for extra flavor.
  • Butter: Butter balances the heat and acidity of the hot sauce and helps give this dish that classic buffalo sauce flavor.
  • Chicken Broth: In true one-pot pasta style, the pasta is cooked in chicken broth for maximum flavor.
  • Pasta: We used a classic penne pasta for this dish, but you could also use bowtie, rotini, or any short pasta shape.
  • Cheese: A combination of cream cheese and Monterey jack cheese keeps the sauce extra creamy and smooth without the need for a flour and butter roux.
  • Hot Sauce: Franks Red Hot Sauce is the classic sauce used for any “Buffalo” flavored dish, but any vinegar-based cayenne hot sauce will also be delicious.
  • Worcestershire sauce: Worcestershire adds just the right of umami and sweetness to the buffalo sauce, preventing it from having a flat flavor.
  • Petite Diced Tomatoes: To give this pasta more texture and flavor, we added a can of petite diced tomatoes.
  • Green Onion: We topped this pasta with sliced green onion for a little dose of savory freshness at the end.

What Else Can I Add?

If you have a little extra wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it ✨extra✨. Try topping the pasta with crumbled blue cheese, or stirring in some bacon crumbles. If you love a crunchy topping, try crushing some butter crackers or tortilla chips and sprinkling them on top of the pasta just before serving. And while it is totally unconventional, I think some small broccoli florets would be awesome in this, kind of like broccoli mac and cheese!

What to Serve with Buffalo Chicken Pasta

This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. You can opt for a super Simple Side Salad, a classic Caesar Salad, or maybe a simple Cucumber Tomato Salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!

Tips for Making One Pot Pasta

One-pot pasta can be tricky for some because the pasta is cooked in a much smaller amount of liquid than traditional pasta cooking methods. Here are a few tips to make sure your one-pot pasta cooks evenly and to the right texture:

  • Use heavy, thick-bottomed cookware to help the ingredients heat evenly.
  • Use a burner that is close in diameter to the bottom of your pot to ensure even heating.
  • The broth does not need to fully cover the pasta for it to cook, so resist the urge to add more water or broth in the beginning. Steam will help the pasta above the water line to cook, and the pasta will be stirred to ensure it all has contact with the liquid.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, or the liquid is only simmering in the center of the pot, the pasta will cook unevenly and get gummy.
  • Stir the pot occasionally to prevent sticking and help everything cook evenly.
  • Use your judgment. If the pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash of more water or broth and continue to simmer until tender.
Overhead view of a pan full of buffalo chicken pasta with a striped napkin on the side.
Overhead view of a bowl full of buffalo chicken pasta.
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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It's a must-try for spicy food lovers.
Course Dinner
Cuisine American
Total Cost $8.13 recipe / $2.03 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 545kcal
Author Beth – Budget Bytes

Ingredients

  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp salt $0.02
  • 1 Tbsp cooking oil $0.04
  • 2 Tbsp butter $0.26
  • 8 oz. penne pasta $0.67
  • 1 15oz. can petite diced tomatoes $1.00
  • 1.5 cups chicken broth $0.28
  • 4 oz. cream cheese $1.10
  • 1/4 cup hot sauce $0.52
  • 1/2 tsp Worcestershire sauce $0.02
  • 1/2 cup shredded Monterey jack cheese $0.58
  • 2 green onions, sliced (optional) $0.16

Instructions

  • Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
  • Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.
  • Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
  • Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
  • Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
  • Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
  • Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 545kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Sodium: 1193mg | Fiber: 2g

How to Make Buffalo Chicken Pasta – Step by Step Photos

diced chicken breast with seasoning being sprinkled on top.

Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, 1/2 tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.

Browned chicken pieces in a skillet.

Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here, just let it brown on the outside.

Tomatoes, pasta, and broth added to the skillet.

Add 8 oz of uncooked pasta, one 15oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.

Uncooked pasta in the skillet with the chicken and tomatoes.

Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.

Cooked pasta in the skillet, a spatula pulling the pasta to the side to show the thickened sauce.

Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.

Cream cheese, hot sauce, butter, and Worcestershire added to the skillet.

Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.

Shredded cheese added to the skillet.

Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.

buffalo chicken pasta topped with sliced green onions.

Top the buffalo chicken pasta with sliced green onions and serve hot!

Overhead view of a bowl full of buffalo chicken pasta.

More Buffalo Sauce Recipes

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

Air Fryer Pork Chops

These Air Fryer Pork Chops are the perfect weeknight recipe! They’re deliciously seasoned and ready in just 30 minutes!

The post Air Fryer Pork Chops appeared first on Budget Bytes.

If you’re looking for a simple yet flavorful pork recipe, these Air Fryer Pork Chops are it! Coated in a sweet and savory spice blend and cooked to crispy perfection, this air fryer pork chops recipe is a far cry from the leathery chops you may have experienced in the past. We’re raiding the pantry for this one, utilizing staples that really pack in the flavor for not a lot of added cost. With this easy dinner recipe, you’ll have tender, juicy pork chops in 30 minutes!

partial overhead view of an air fryer pork chop on a white plate with potatoes and green beans.

The spice rub for these air fryer pork chops is the real star of the show. Classic onion and garlic powder combine with smoked paprika for a smokey, savory flavor, while brown sugar adds a balancing sweetness and delightful texture to the crust. A little bit of ground mustard adds pleasant bitter notes and tanginess. This rub is super versatile and also works great on extra firm tofu and chicken!

Ingredients for Air Fryer Pork Chops

Here’s what you’ll need to make Air Fryer Pork Chops:

  • Pork Chops: We were able to fit two boneless center-cut pork chops in our air fryer basket. You’ll want chops that are 1-1 1/2 inches thick to ensure they stay nice and juicy.
  • Seasoning: Smoked paprika, garlic powder, onion powder, salt, pepper, ground mustard, and dark brown sugar create a smoky, sweet, savory, and tangy spice rub. Make sure to save extra for dusting on top when you flip the chops– this helps them crisp up beautifully.
  • Cooking Oil: We like budget options like canola or vegetable oil, but olive oil will also work.

MORE SEASONING IDEAS

If you want to switch things up, here are some other ways you can season your air fryer pork chops:

Tips For Making Air Fryer Pork Chops

  • Seasoning the chops with the seasoning rub 20-30 minutes before cooking and letting them sit on the counter at room temp will ensure 1. the flavor is as maximized as possible and 2. the outside doesn’t overcook while the inside gets to the proper temperature. Giving your chops a little extra time on the counter before they hit your air fryer ensures that they will have a nice crust on the outside while remaining juicy on the inside!
  • There should be about 1 Tbsp of the seasoning leftover. Save it and sprinkle it over the chops after flipping them. This will help to ensure they stay nice and crispy.
  • Remove your pork chops from the air fryer as soon as they reach 145°F and let them rest for at least 3 minutes before slicing to lock in the juices.

What to Serve with Air Fryer Pork Chops

These air fryer pork chops are so versatile and pair well with just about anything you can imagine. You could make a simple side salad, steamed green beans, or creamy polenta. Or use your air fryer to quickly whip up some air fryer Brussels sprouts!

overhead view of a partially sliced air fryer pork chop on a white plate with potatoes and green beans.
overhead view of a partially sliced air fryer pork chop on a white plate with grits and green beans.
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Air Fryer Pork Chops

These Air Fryer Pork Chops are the perfect weeknight recipe! They're deliciously seasoned and ready in just 30 minutes!
Course Dinner, Main Course
Cuisine American
Total Cost ($3.82 recipe / $1.91 serving)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 373kcal
Author Jess Rice

Equipment

Ingredients

Instructions

  • In a small bowl, combine the smoked paprika, garlic powder, ground mustard, onion powder, brown sugar, salt, and pepper.
  • Preheat the air fryer to 420ºF for at least 5 minutes. Pat pork chops dry with a paper towel.
  • Drizzle the cooking oil over top of pork chops on cutting board, then add the seasoning mixture. Rub the pork chops until they are well coated in oil and spices. The brown sugar will caramelize in the air fryer and make the texture of the pork chops perfect! Reserve at least 1 Tablespoon of the sugar seasoning mixture to rub on top when you flip half way through!
  • Place the pork chops in the air fryer basket and cook for 7 minutes. Flip, sprinkling reserved seasoning mixture evenly over top and cook for 8 minutes more.
  • Use a meat thermometer to make sure the internal temperature has reached 145ºF, and if not, cook for 1-2 minutes longer.
  • Remove from heat and let the pork chops rest for 3 minutes and then serve with your favorite simple sides!

See how we calculate recipe costs here.

Nutrition

Serving: 1pork chop | Calories: 373kcal | Carbohydrates: 26g | Protein: 30g | Fat: 17g | Sodium: 1845mg | Fiber: 1g
three-quarters view of a partially sliced air fryer pork chop on a white plate with grits and green beans.

how to make Air Fryer Pork Chops – step by step photos

spices in a white bowl.

In a small bowl, combine 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground mustard, 1/4 tsp onion powder, 4 Tbsp dark brown sugar, 1 1/2 tsp salt, and 1/4  tsp pepper. Preheat the air fryer to 420ºF for at least 5 minutes. Pat 2 boneless center-cut pork chops dry with a paper towel.

seasoned raw pork chops on a red cutting board.

Drizzle 1 Tbsp cooking oil over the top of the pork chops on a cutting board, then add the seasoning mixture. Rub the pork chops until they are well coated in oil and spices. The brown sugar will caramelize in the air fryer and make the texture of the pork chops perfect! Reserve at least 1 Tablespoon of the sugar seasoning mixture to rub on top when you flip halfway through!

spooning spices over seasoned pork chops in an air fryer basket.

Place the pork chops in the air fryer basket and cook for 7 minutes. Flip, sprinkling the reserved seasoning mixture evenly over top, and cook for 8 minutes more.

cooked seasoned pork chops in an air fryer basket.

Use a meat thermometer to make sure the internal temperature has reached 145ºF, and if not, cook for 1-2 minutes longer. Remove from heat and let the pork chops rest for 3 minutes and then serve with your favorite simple sides!

partial overhead view of a partially sliced air fryer pork chop on a white plate with grits and green beans.

These juicy, crispy air fryer pork chops are the perfect weeknight meal!

More Air Fryer Recipes

The post Air Fryer Pork Chops appeared first on Budget Bytes.

DIY Jamaican Jerk Seasoning

Spicy, savory, salty, and sweet? Jamaican jerk seasoning has it going on! When a recent craving arose for the bold, balanced flavors of this Caribbean spice mix, we got into the kitchen attempting to replicate its magic with ingredients we had on hand….

DIY Jamaican Jerk Seasoning

Spicy, savory, salty, and sweet? Jamaican jerk seasoning has it going on! When a recent craving arose for the bold, balanced flavors of this Caribbean spice mix, we got into the kitchen attempting to replicate its magic with ingredients we had on hand.

Our inspired version comes together in just 5 minutes with easy-to-find ingredients! It’s so versatile and adds instant flavor to everything from chicken to plantains, veggies, chickpeas, and more.

DIY Jamaican Jerk Seasoning from Minimalist Baker →

Baked Ham

This Baked Ham is sweet, savory, and juicy– the perfect holiday meal. The glaze makes the outside nice and crisp but still tender.

The post Baked Ham appeared first on Budget Bytes.

When the holidays roll around (Hello, Easter!), there’s nothing my family craves more than a sweet and savory baked ham. I know what you’re thinking, ham is expensive. But this baked ham recipe is proof that a typically expensive meat can be budget-friendly. By using a boneless ham, we don’t waste a single dollar on bones, and it comfortably feeds 11 people. That’s a lot of ham! The texture of this ham is perfectly juicy with a great chew to it. The glaze makes the outside nice and crisp but still tender. There’s nothing quite like a beloved holiday tradition!

slicing a baked ham on a white plate with pineapple rings.

Why Make Baked Ham?

While Easter traditionally calls for lamb, ham has become the dominant centerpiece because it’s much less expensive and more readily available, both things we love here at Budget Bytes. This baked ham recipe is a true superstar. Salty, savory ham coated in a sweet and tangy glaze made from brown sugar and pineapple juice is just so good. The glaze is super sticky, extra sweet, and gives a beautiful color to your ham. Adding the pineapple juice to the glaze recipe really makes this glaze shine (literally and figuratively!)

Ingredients for Pineapple Ham

Here’s what you’ll need to make baked ham:

  • Smoked Ham: We tested a bone-in ham and a boneless ham. Because hams are priced by weight, we found the boneless hams to be cheapest and offered in smaller quantities. We ended up going with a 5.5lb. ham for this recipe.
  • Sliced Pineapple: The pineapple helps keep the ham moist during cooking. Did you know pineapple also contains natural acidic enzymes that help tenderize any meat you cook with it?
  • Water: Helps steam heat your ham and keep it moist. The amount varies based on the size of your roasting pan. You will want 1/2 inch of liquid in the bottom of the pan to ensure your ham is nice and juicy.
  • Spices: Salt, pepper, garlic powder, onion powder, and pumpkin pie spice create a beautiful blend of sweet and savory flavors.
  • Brown Sugar: Adds depth of flavor, a beautiful color and sweetness to the glaze.
  • Dijon Mustard: Adds balancing bitter notes, earthiness and tanginess to the glaze.

Do you bake a ham covered or uncovered?

We found that it’s best to bake this ham tented with foil to seal in moisture. Without the foil, the ham tends to dry out and turn tough. Remove the foil in the last 10 or so minutes of baking to reduce and brown the glaze.

Tips

  • Most hams sold in the U.S. are fully cooked but require several hours of heating in the oven. So, you can pop it in the oven and then focus on the rest of your side dishes!
  • If you do not need this much meat or your budget is stretched because of the cost of the ham, hunt for a smaller ham. Sometimes if you go to the deli counter, they can help you. Hams are sold by weight, so if you plan on 1/2 – 1/3 pound per person, that will help you choose which size ham your family needs!
  • I know the thought of “pumpkin spice ham” may sound strange, but pumpkin pie spice is a blend of cinnamon, cloves, allspice, ginger, nutmeg, and black pepper… all perfect flavors to compliment a juicy, sweet-but-savory ham!
  • I only filled the bottom of our roasting dish with 1/2 inch of water. A lot of recipes call for 1 inch, but the drippings are great for basting or using as a gravy and we found them to be too diluted if we did the 1 inch of water.
  • The pineapples slid off to the side after the glazing at the end, but they did their job keeping the ham moist and tender. The glazing at the end of cooking will make your ham nice and shiny on the outside, so don’t worry about taking your ham in and out of the oven to baste it (unless you want to, certainly won’t hurt it!) You can always opt to just keep it tented and baste at the end.

What to Serve with Baked Ham

This tasty baked ham is truly the star of the show, so we recommend serving it with simple roasted carrots and steamed green beans.

overhead view of slices of baked ham topped with pineapple rings on a white plate with carrots and green beans.
slicing a baked ham on a white plate with pineapple rings.
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Baked Ham

This Baked Ham is sweet, savory, and juicy– the perfect holiday meal. The glaze makes the outside nice and golden but still tender.
Course Main Course
Cuisine American
Total Cost $24.09 recipe / $2.19 serving
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 11 (about 1/2 lb. each)
Calories 449kcal
Author Jess Rice

Equipment

  • 9×13 roasting pan – You can use whatever size roasting pan the ham will comfortably fit in with room for the added water and drippings that run off.

Ingredients

Instructions

  • Gather all glaze ingredients and preheat oven to 350°F.
  • In a saucepan, whisk together pineapple juice (one 15oz can yields about 1 cup of juice), brown sugar, dijon mustard, garlic powder, salt, pepper, onion powder, and pumpkin pie spice.
  • Cook the glaze down over medium heat until it is reduced by half.
  • Place the ham cut side down in the roasting pan of your choosing.
  • Brush the ham with half the glaze mixture and cover it with slices of canned pineapple. Add 1/2 inch of water to the bottom of the roasting pan.
  • Make a tinfoil tent to cover the entire ham. Place the tinfoil over the ham and bake for 20 minutes per pound of meat, or until the internal temperature reaches 145°F. Baste the ham periodically, using a baster or a large spoon.
  • Once the ham reaches 145°F, remove the tinfoil tent and baste. Then, brush the ham with all remaining glaze.

See how we calculate recipe costs here.

Nutrition

Serving: 0.5lb | Calories: 449kcal | Carbohydrates: 28g | Protein: 43g | Fat: 17g | Sodium: 2853mg | Fiber: 1g
three-quarters view of a partially sliced baked ham on a white plate with pineapple rings.

how to make Baked Ham – step by step photos

ham glaze ingredients in bowls.

Gather all glaze ingredients and preheat oven to 350°F.

ham glaze in a saucepan with a whisk.

Whisk together pineapple juice (one 15 oz. can yields about 1 cup of juice), 1 cup brown sugar, 1 Tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 2 tsp pumpkin pie spice. Cook the glaze down over medium heat until it is reduced by half.

pineapple rings on top of a glazed ham in a baking dish.

Place 5.5 lb. boneless smoked ham cut side down in the roasting pan of your choosing. Pour 1/2 inch of water into the bottom of the roasting pan. Brush the ham with half of the glaze mixture and cover it with slices of canned pineapple. Then, make a tinfoil tent to cover the entire ham. You want to cook the ham for approximately 20 minutes per pound, or until the internal temperature reaches 145°F. Baste the ham periodically, using a standard baster or a large spoon.

brushing glaze over a baked ham in a white baking dish with pineapple rings.

Once the ham reaches an internal temperature of 145°F, remove the tinfoil tent and baste the ham with pan drippings and brush the ham with all remaining glaze.

baked ham in a white baking dish surrounded by pineapple rings.

When your ham is done, it should have an internal temperature of 145°F.

overhead view of a partially sliced baked ham on a white plate with pineapple rings.

This delicious baked ham will be the star of your holiday table!

The post Baked Ham appeared first on Budget Bytes.

Air Fryer French Fries

These 5-ingredient Air Fryer French Fries are simply seasoned and the perfect side dish for any meal!

The post Air Fryer French Fries appeared first on Budget Bytes.

I really love french fries, but deep frying can be such a hassle. On busy weeknights when I’m craving a crispy side, I make these Air Fryer French Fries, and all my troubles just melt away! Seasoned simply with olive oil, garlic and onion powder, and salt, these fries pack a punch and are mess-free! This air fryer french fry recipe is the kind of easy side dish I’m serving up every week because it’s just so simple.

Overhead view of 2 french fries dipped into ketchup on a platter of fries.

Why Make French Fries in the Air Fryer

I don’t know about you, but I love my air fryer. It’s the perfect little hero appliance for all types of fried foods. If you hate a mess in the kitchen as much as I do, you need this air fryer french fries recipe in your life! These fries are just as crispy as if they came fresh from the fryer but without the hassle and burning eyes! This is the perfect recipe to use up those last few potatoes from that 5-pound bag in the pantry before they start sprouting.

Ingredients for Air Fryer French Fries

You’re just 5 simple ingredients away from crispy, crunchy french fries! Here’s what you’ll need to make air fryer french fries:

  • Russet Potatoes: Just one pound of potatoes, or approximately 2 medium Russet potatoes, is all you need to make air fryer french fries. Russet are creamy on the inside and a classic fry potato, but Yukon Gold are a great choice if you like firmer fries.
  • Olive Oil: A little bit of olive oil (or cooking oil of your choice– vegetable or canola can help cut costs) to help the seasoning stick to the potatoes and help the potatoes to brown evenly while cooking.
  • Seasoning: A combination of onion powder, garlic powder, and salt is simple but oh-so flavorful!

What Else Can I Add to Air Fryer French Fries?

This simple seasoning blend is quick, easy, and delicious, but you can also get creative with seasonings. Try:

Tips for Making Air Fryer French Fries

To get the crispiest french fries in the air fryer, follow these tips:

  • Soak the cut potatoes to remove excess starch.
  • Pat the potatoes dry to remove excess moisture. Moisture is the enemy of crispy.
  • Work in batches to ensure every fry is crisp. Overcrowding can lead to soggy fries, so cook in a single layer with space in between.
  • Test each batch of fries to ensure they are properly cooked.
  • When in doubt, keep cooking! Every air fryer is a little different, so your fries may need more time.
  • Recrisp all of the fries together for 1-2 minutes in the air fryer at the end so everything is hot and ready for serving.

How to Store Leftovers

Once cooked and cooled, these air fryer french fries can be stored in an air-tight container in the refrigerator for up to 5 days or frozen for longer storage. Reheat in a single layer in a 350°F air fryer for 3-5 minutes, or until warmed through and crispy. They’ll stay fresh in the freezer for up to 3 months and can be thawed overnight in the refrigerator before reheating.

Overhead view of 2 french fries dipped into ketchup on a platter of fries.
Overhead view of air fryer french fries on a white plate with ketchup.
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Air Fryer French Fries

These 5-ingredient Air Fryer French Fries are simply seasoned and the perfect side dish for any meal!
Course Side Dish
Cuisine American
Total Cost $1.75 recipe / $0.87 serving
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 2
Calories 307kcal
Author Krista – Budget Bytes

Equipment

Ingredients

Instructions

  • Wash and dry the potatoes, then slice them into 1/4-inch matchsticks.
  • Soak the cut potatoes in a large bowl of cool water for 15 minutes. While the potatoes soak, preheat the air fryer to 380°F.
  • Once the potatoes have finished soaking, pat them dry with paper towels. Place the potatoes in a large bowl, drizzle with olive oil, and sprinkle with garlic powder, onion powder, and salt. Toss to coat evenly.
  • Working in batches, arrange the fries in an even layer in the preheated air fryer and cook until golden brown and crispy, about 10-15 minutes.
  • Repeat with the remaining fries until they have all been cooked. Serve immediately.

See how we calculate recipe costs here.

Notes

Cook time reflects making the fries in two batches.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Sodium: 594mg | Fiber: 3g
Overhead view of air fryer french fries on a white plate with ketchup.

how to make Air Fryer French Fries – step by step photos

Wash and dry 1 lb. of Russet potatoes, then slice them into 1/4-inch matchsticks.

Soak the cut potatoes in a large bowl of cool water for 15 minutes. While the potatoes soak, preheat the air fryer to 380°F.

raw french fries in the basket of an air fryer.

Once the potatoes have finished soaking, pat them dry with paper towels. Place the potatoes in a large bowl, drizzle with 3 Tbsp of olive oil, and sprinkle with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt. Toss to coat evenly.

Working in batches, arrange the fries in an even layer in the preheated air fryer and cook until golden brown and crispy, about 10-15 minutes. Repeat with the remaining fries until they have all been cooked. Serve immediately.

These fries are the ultimate weeknight hero. Simple, mess-free, and so flavorful!

More Air Fryer Recipes

The post Air Fryer French Fries appeared first on Budget Bytes.

Chicken Cordon Bleu

Chicken Cordon Bleu is one of those recipes that feels super fancy but is ready in under an hour! It’s so saucy, cheesy, and delicious!

The post Chicken Cordon Bleu appeared first on Budget Bytes.

Chicken Cordon Bleu is one of those recipes that feels super fancy but doesn’t actually take a ton of effort. It can be pricey if ordering at a restaurant, but we have developed a budget conscious recipe that can be made at home. With some simple technique and a little bit of patience, you can make this savory, cheesy, saucy dinner recipe in under an hour!

close-up view of a sliced chicken cordon bleu breast.

What is Chicken Cordon Bleu?

Chicken cordon bleu is made by butterflying a chicken breast and stuffing it with slices of creamy, melty Swiss cheese and salty deli ham. The whole thing gets rolled up, dipped in breadcrumbs, and doused in a creamy sauce for the ultimate decadent dinner. While it can be expensive when ordering out, our version is more cost effective but equally as delicious.

Ingredients For Chicken Cordon Bleu

  • Boneless Skinless Chicken Breasts: You’ll need 4 large chicken breasts for this recipe so there’s plenty of room to stuff them. Look for ones that are about 7-8 ounces each.
  • Ham: Any flavor of deli ham works well.
  • Swiss Cheese: You can also use provolone or cheddar.
  • Panko Breadcrumbs: Create a crunchy coating on the chicken. Regular or Italian-seasoned breadcrumbs are also a good choice.
  • Seasonings: Italian seasoning, onion powder, garlic powder, salt, and freshly cracked black pepper season the chicken. Salt also enhances the flavor of the sauce.
  • Butter: Unsalted butter helps the seasonings and breadcrumbs stick to the chicken, and it also forms the base of the sauce.
  • All-Purpose Flour: A bit of flour helps to thicken the sauce.
  • Milk: Milk adds richness and moisture to the sauce. Any kind works, including non-dairy.
  • Dijon Mustard: A touch of mustard adds just a bit of warmth to the sauce.
  • Worcestershire Sauce: This umami sauce adds incredible depth of flavor.

How to Butterfly a Chicken Breast

  1. Place the chicken breast flat on a cutting board and hold your knife horizontally to the cutting board.
  2. Place one hand on the chicken breast to keep it steady, then insert your knife into the center of the chicken breast and begin to cut horizontally until you have almost reached the other side.
  3. Open the chicken breast like a book.

What To Serve With Chicken Cordon Bleu

Chicken cordon bleu is rich and saucy, so it pairs beautifully with simple veggies, like Steamed Green Beans or Oven Roasted Broccoli. Soak up that beautiful sauce with Mashed Potatoes, Rice, or Garlic Herb Mashed Cauliflower.

How to Store Leftovers

Once cooked and cooled, store chicken cordon bleu in an air-tight container in the refrigerator for up to 3 days. If you plan to freeze this dish, I recommend doing so before baking it for the crispiest results. It will keep well for up to 3 months. Simply thaw overnight in the refrigerator, then bake as directed.

overhead view of chicken cordon bleu covered with sauce on a plate with green beans.
overhead view of chicken cordon bleu covered with sauce on a plate with green beans.
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Chicken Cordon Bleu

Chicken Cordon Bleu is one of those recipes that feels super fancy but is ready in under an hour! It's so saucy, cheesy, and delicious!
Course Dinner, Main Course
Cuisine French
Total Cost $17.22 recipe / $4.30 serving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 889kcal
Author Krista – Budget Bytes

Ingredients

Chicken:

Sauce:

  • 1/4 cup butter $0.53
  • 2 Tbsp all-purpose flour $0.05
  • 3/4 cup milk $0.40
  • 1/2 Tbsp Dijon mustard $0.04
  • 1 tsp Worcestershire $0.05
  • 1/2 tsp salt $0.02

Instructions

  • Preheat the oven to 350°F.
  • Butterfly each chicken breast by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.
  • Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.
  • Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and slice of Swiss cheese on each chicken breast.
  • Gently roll up the chicken breast.
  • In a shallow bowl, combine the breadcrumbs, Italian seasoning, onion powder, garlic, powder, salt, and pepper. Set up a breading station with 2 shallow bowls; one of melted butter and one for the breading.
  • Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a parchment linked baking sheet.
  • Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.
  • To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour. Then, slowly pour in the milk while whisking to incorporate.
  • Add in the Dijon mustard and Worcestershire sauce. Season with salt. Spoon the sauce over the chicken.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 889kcal | Carbohydrates: 23g | Protein: 69g | Fat: 57g | Sodium: 2027mg | Fiber: 1g
overhead view of slices of chicken cordon bleu on a plate.

how to make Chicken Cordon Bleu – step by step photos

a hand opening a butterflied chicken breast next to a knife.

Preheat the oven to 350°F. Butterfly each of 4 chicken breasts by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.

a butterflied chicken breast under plastic wrap with a rolling pin.

Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.

a butterflied chicken breast with a slice of ham and swiss cheese on top.

Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and 1 ounce of Swiss cheese on each chicken breast.

a rolled-up stuffed chicken breast.

Gently roll up the chicken breast.

a rolled-up chicken breast dipped in breadcrumbs.

In a shallow bowl, combine 1 1/2 cups Panko breadcrumbs, 1/2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp pepper. Set up a breading station with a shallow bowl of 1/2 cup melted butter and the breading. Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a greased casserole dish.

4 breaded and baked rolled-up chicken breasts on a baking sheet.

Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.

milk added to a thick roux in a saucepan with a whisk.

To make the sauce, melt 1/4 cup butter in a saucepan over medium heat. Stir in the 2 Tbsp flour. Then, slowly pour in 3/4 cup milk while whisking to incorporate.

thick and creamy white sauce in a saucepan with a spoon.

Add in 1/2 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Season with 1/2 tsp salt. Spoon the sauce over the chicken.

overhead view of chicken cordon bleu covered with sauce on a plate with green beans.

This crispy, cheesy, salty, and creamy chicken cordon bleu is the ultimate comfort food!

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