Latke Eggs Benedict

A classic eggs Benedict with a Jewish twist: a crispy potato latke topped with smoked salmon and a jammy poached egg, all smothered in a rich and creamy hollandaise. Latkes are one of my favorite foods, so I’m going to grab any opportunity I can to eat them. Including this jaw-dropping brunch recipe, where the […]

The post Latke Eggs Benedict first appeared on Love and Olive Oil.

A classic eggs Benedict with a Jewish twist: a crispy potato latke topped with smoked salmon and a jammy poached egg, all smothered in a rich and creamy hollandaise.

Latkes are one of my favorite foods, so I’m going to grab any opportunity I can to eat them. Including this jaw-dropping brunch recipe, where the crispy latkes take the place of the traditional English muffin in a classic eggs Benedict.

White plate with two Latke Eggs Benedicts and gold utensils, pitcher of hollandaise sauce in the background

One of my most memorable meals of 2021 was a weekday brunch back in June (you know, back when things were looking up. Was it memorable because it was one of the 2 times we actually ate inside a restaurant the entire year? It’s definitely possible, although I really think this meal would’ve stood out even if we’d been eating out weekly.) Anyway. Back in June, we decided to treated ourselves to our first meal out in over a year: a nice leisurely brunch on a Tuesday morning when we were practically the only patrons in the place.

The newly-opened restaurant, called Shep’s, took over the location of one of our favorite brunch spots that closed last year. The place is billed as a Jewish delicatessen, which I was obviously excited about because I could seriously eat latkes all year round and the prospect of someone else making them was too good to be true.

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The No-Browning Way to Store Peeled Potatoes

One of the most revelatory things I learned while working as a line cook was that restaurant food is, essentially, very good reheated leftovers. Sure, proteins are seared on the spot and crème brûlée is torched to order, but everything else—risotto, pasta, green beans, soups—are made hours and days in advance. As soon as an order is fired (meaning the server tells the kitchen staff to start preparing the salads and steak tartare for table 11), everything is reheated in skillets and sizzler platters in the oven. What does this have to do with potatoes? Right. Those are prepared way in advance too.

Most mornings on the job, I was tasked with peeling pounds and pounds of russets for creamy potatoes. I would then cut the spuds with the largest restaurant-provided chef’s knife I could find and transfer them to a 22-quart container, cover them in water, and store the incredibly heavy container in the refrigerator. At that point, they would hang out, uncovered, for a few days until we were running low on mashed potatoes or hand cut French fries and it was time to make more.

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One of the most revelatory things I learned while working as a line cook was that restaurant food is, essentially, very good reheated leftovers. Sure, proteins are seared on the spot and crème brûlée is torched to order, but everything else—risotto, pasta, green beans, soups—are made hours and days in advance. As soon as an order is fired (meaning the server tells the kitchen staff to start preparing the salads and steak tartare for table 11), everything is reheated in skillets and sizzler platters in the oven. What does this have to do with potatoes? Right. Those are prepared way in advance too.

Most mornings on the job, I was tasked with peeling pounds and pounds of russets for creamy potatoes. I would then cut the spuds with the largest restaurant-provided chef’s knife I could find and transfer them to a 22-quart container, cover them in water, and store the incredibly heavy container in the refrigerator. At that point, they would hang out, uncovered, for a few days until we were running low on mashed potatoes or hand cut French fries and it was time to make more.

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TikTok’s 15-Hour Potato Is the Best Thing on the Internet

I have a confession: I want to marry a potato. That’s right: a root vegetable that’s bronzed like a Ken doll will be my spouse. For those who know me, this won’t come as a surprise, since, for my entire life, I’ve been drawn to taters of every shape, s…

I have a confession: I want to marry a potato. That’s right: a root vegetable that’s bronzed like a Ken doll will be my spouse. For those who know me, this won’t come as a surprise, since, for my entire life, I’ve been drawn to taters of every shape, size, and form. But there’s a new spud in town that I’ve got eyes for—TikTok’s 15-hour potato.

TikTok user Poppy O’Toole, who goes by the username of @poppycooks, posted a video of what she calls the “15-hour potato” that has since gone totally and completely viral. We don’t use the word viral lightly, either; since the TikTok was posted on August 1st, 2021, Poppy’s video has gained 18.2 million views, nearly three million likes, 12,000 comments, and 116,000 shares. At first glance, it’s hard to tell exactly what it is, but it certainly doesn’t resemble a potato. In fact, it more closely resembles a flaky pastry dusted in powdered sugar (one user said it looked like baklava). But in fact, each paper-thin layer that you see is a thin slice of potato. If these look familiar to you, you're not alone—they're remarkably similar to the famous confit potatoes from The Quality Chop House in London.

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How to Roast Potatoes Like My 91-Year-Old Grandma

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Inspired by the column, the Big Little Recipes cookbook is available now. Like, right now.


My grandma, Jolly, has been making these potatoes for 72 years. She knows this because that was when she got married, the first time, when she was 19, and when you get married, the first time, when you’re 19, you have to learn all sorts of things, like how to make potatoes.

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The Absolute Best Way to Cook Potatoes, According to So Many Tests

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a c…


In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles potatoes.


I don’t mean to alarm you, but Gen Z has discovered potatoes.

Read More >>

How to Make Thanksgiving Dinner for Two

Make these easy scaled-down recipes for turkey and stuffing, mashed potatoes, gravy, and more to make a classic Thanksgiving dinner for two.

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

Huge Thanksgiving dinners with tons of family and loved ones are awesome, but not everyone has the option to travel or the family to get together with. If for one reason or another you find yourself alone or celebrating Thanksgiving with just one other person, you can still enjoy a classic Thanksgiving dinner on a smaller scale. I’ve crafted this smaller-sized meal that can be prepared in about two hours, so you can enjoy all those delicious thanksgiving recipes without a huge production. :)

Thanksgiving for two spread as seen from above

What’s Included in This Thanksgiving Dinner for Two

This smaller Thanksgiving dinner menu includes the following scaled-down classic Thanksgiving recipes:

  • Roasted Turkey Breast and Stuffing
  • Candied Sweet Potatoes
  • Roasted Brussels Sprouts
  • Mashed Potatoes
  • Green Bean “Casserole” (stove top version)
  • Mushroom Herb Gravy

Each recipe makes about 2-4 servings, so you’ll still have a few leftovers, but not as much as if you had cooked regular-sized Thanksgiving dinner (we’re all about reducing food waste here at Budget Bytes).

Three recipes will be prepared in the oven (at the same time and same temperature) and three will be prepared on the stove top while the other recipes are doing their thing in the oven.

In addition to the recipes listed above, here are a couple optional extras you can add, either homemade or store-bought. You can make homemade cranberry sauce or mini pumpkin pies the day before. You might want to prepare a quick Thanksgiving grazing board to snack on earlier in the day, or maybe some cranberry cream cheese dip with crackers. And don’t forget to make a couple of Apple Cider Mimosas!

How Long Does it Take to Prepare?

I was able to make this meal in about two hours. The turkey and stuffing takes approximately 1.5 hours to roast, and I was able to prepare the rest of the sides while they were in the oven. I’m probably a bit faster than the average home cook and very well accustomed to multi-tasking in the kitchen, but I also paused to take all of my photographs in that time, so I think 2-3 hours is reasonable for most people. Beginners may wan to allow for extra time.

NOTE: The most important part of being able to prepare this meal in a decent amount of time is to read through the plan thoroughly before beginning. You need to understand how to execute each recipe and in which order before you begin so you don’t get lost. Making a Thanksgiving dinner, any Thanksgiving dinner, takes coordination and multi-tasking skills.

What You Need

For this entire meal you’ll need the following equipment:

  • 8×8″ casserole dish
  • Large baking sheet (about 16″x13″)
  • Medium saucepot (2.5 qt.)
  • 3 qt. covered sauté pan or pot
  • 10″ skillet
  • Chef’s knife
  • Cutting board
  • Colander
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Parchment paper

In addition to the equipment listed above, you’ll need the following ingredients:

  • 2.5 lbs. bone-in, skin-on turkey breast
  • ½ lb. Brussels sprouts
  • ¾ lb. sweet potato
  • 1 lb. russet potato
  • 8 oz. mushrooms
  • 12 oz. frozen cut green beans
  • 2 cloves garlic
  • 1 6oz. box stuffing mix
  • 1 Tbsp brown sugar
  • 3 ½ Tbsps all-purpose flour
  • ½ cup French fried onions (packaged)
  • 2 cups vegetable broth
  • 1 ¼ cup milk
  • 11 Tbsp butter
  • 1 ¼ tsp rubbed sage
  • 1 tsp dried rosemary
  • 1 ⅛ tsp dried thyme
  • ¼ tsp garlic powder
  • ¼ tsp cinnamon
  • ⅛ tsp ground cloves
  • Salt, pepper, and olive oil
Thanksgiving dinner for two on a plate with a fork

How to Make Thanksgiving for Two – Step by Step Instructions

Okay, let’s get into it! I have the process divided into steps below. Each recipe is its own step so you can skip recipes you don’t like or even scale up recipes that you may want more of. You’ll be cooking most of these simultaneously, but they are listed in order of execution. Keep in mind that the cooking times will overlap. Make sure to read through the instructions thoroughly before beginning. Understanding the process for each recipe and the sequence is critical to executing a Thanksgiving dinner!

NOTE: Before beginning, adjust the racks in your oven so the top rack is slightly above the middle position and the lower rack is just below the middle position (not on the lowest position). The bottom rack only needs enough vertical room for a sheet pan, while the top rack needs enough height for the casserole dish and turkey breast.

1. Turkey and Stuffing

Sliced roasted turkey and stuffing on a plate

This turkey turns out so incredibly juicy and so so much easier than roasting a whole bird. The stuffing absorbs the juices and fat from the turkey as it roasts, making it even more flavorful!

The turkey and stuffing take the longest to cook (about 1.5 hours), so you’ll want to begin this first. The rest of the sides can be prepared while the turkey and stuffing are in the oven.

Sliced roasted turkey and stuffing on a plate

Roasted Turkey Breast with Stuffing

Herb roasted turkey breast and stuffing cook together for one easy and flavorful main dish in this Thanksgiving for two.
Total Cost $13.85 recipe / $4.62 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 3 to 4
Calories 552kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 6oz. box stuffing mix $0.89
  • 1.5 cups water $0.00
  • 4 Tbsp butter, room temperature $0.40
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1 tsp dried thyme $0.10
  • 3/4 tsp salt $0.05
  • 2.5 lb. bone-in, skin on turkey breast $12.21

Instructions

  • Preheat the oven to 350ºF. Add the box of stuffing mix to a bowl, then pour in 1.5 cups warm water. Stir and let the stuffing sit to absorb the water as you prepare the turkey.
  • Combine the room temperature butter, sage, rosemary, thyme, and salt in a small bowl.
  • Pat the turkey breast dry, then spread the herb butter mixture all over the surface.
  • Transfer the stuffing to the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover nearly all of the stuffing. If there is a lot of stuffing exposed, use foil to cover the stuffing mix to prevent it from browning too much during the hour and a half in the oven.
  • Transfer the turkey and stuffing to the oven (upper rack) and roast for about 1.5 hours, or until the internal temperature of the turkey breast reaches 165ºF.
  • After roasting, let the turkey and stuffing rest for 10-15 minutes before slicing and serving. The stuffing under the turkey will have absorbed quite a bit of moisture from the turkey, while the stuffing on the edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes to rehydrate the drier pieces before serving.

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 33g | Protein: 66g | Fat: 18g | Sodium: 1722mg | Fiber: 1g

Turkey and Stuffing Step by Step Photos

  1. Preheat the oven to 350ºF. Place the contents of one 6oz. box of stuffing mix in a bowl and add 1.5 cups of warm water. Stir to combine, then set it aside to soak as you prepare the turkey.
  2. Combine 4 Tbsp room temperature butter with 1 tsp dried sage, 1 tsp dried rosemary, 1 tsp dried thyme, and ¾ tsp salt. Pat a 2.5 lb. bone-in, skin-on turkey breast dry, then smear the herb butter over the surface (if the turkey breast is wet, the butter won’t stick, so dry it well).
  3. Place the hydrated stuffing mix in the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover most of the stuffing. If there are any large portions of stuffing exposed, you may want to cover the exposed portions with foil to prevent them from browning too much as the dish is in the oven. Do not cover the turkey with foil.
  4. Roast the turkey and stuffing in the preheated 350ºF oven for about 1.5 hours, or until the internal temperature of the turkey reaches 165ºF. Let the turkey rest for about 10-15 minutes before slicing and serving.
  5. The stuffing under the turkey will have absorbed a lot of moisture from the turkey as it roasts while the stuffing on the outer edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes for the moisture levels to equalize.

Once the turkey and stuffing are in the oven, move on to recipe #2, Candied Sweet Potatoes and Roasted Brussels Sprouts.

2. Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

While the turkey and stuffing are roasting, begin the candied sweet potatoes and roasted Brussels sprouts. These will cook together on one sheet pan in the oven at the same time as the turkey and stuffing. The sweet potatoes and Brussels sprouts take about 40 minutes to cook, so you can prepare them on the sheet pan and then wait to put them into the oven until the turkey has about 40 minutes to go.

These candied sweet potatoes were so delicious it was all I could do to keep from eating them ALL myself. :o

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied sweet potatoes and roasted Brussels sprouts cook together on one sheet pan for a 2-in-1 easy Thanksgiving side dish.
Total Cost $3.19 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 356kcal
Author Beth – Budget Bytes

Ingredients

Candied Sweet Potatoes

  • 3/4 lb. sweet potato $0.75
  • 1.5 Tbsp butter $0.15
  • 1 Tbsp brown sugar $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp ground cloves $0.02
  • 1/8 tsp salt $0.02

Roasted Brussels Sprouts

  • 1/2 lb. Brussels sprouts $2.00
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp each salt and pepper $0.03

Instructions

  • Peel and slice the sweet potatoes into ½-inch thick rounds. Place the sliced sweet potatoes in a bowl.
  • Melt the butter and then stir in the cinnamon, cloves, and salt. Pour the sweet butter over the sliced sweet potatoes and stir to combine.
  • Cut off any dry ends from the Brussels sprouts, then slice them in half. Drizzle with olive oil, salt, and pepper, then toss to coat.
  • Line a baking sheet with parchment paper then lay the butter-coated sweet potatoes out over half of the baking sheet. Try to get as much of the butter mixture out of the bowl onto the sweet potatoes as possible. Spread the Brussels sprouts over the other half of the baking sheet.
  • Transfer the baking sheet to the oven, placing it on the rack below the turkey. Roast the sweet potatoes and Brussels sprouts in the oven for about 40 minutes, or until browned and tender, flipping once halfway through.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 51g | Protein: 7g | Fat: 16g | Sodium: 490mg | Fiber: 10g

Candied Sweet Potatoes and Roasted Brussels Sprouts Step by Step Photos

  1. Peel and slice one ¾ lb. sweet potato into ½-inch thick rounds. Melt 1.5 Tbsp butter, then stir in 1 Tbsp brown sugar, ¼ tsp cinnamon, ⅛ tsp ground cloves, and ⅛ tsp salt. Pour the butter mixture over the sweet potatoes and stir until they’re coated.
  2. Cut off the dry stem end of ½ lb. Brussels sprouts, then slice them in half. Add 1 Tbsp olive oil and ⅛ tsp each of salt and pepper, then toss to coat. Place the Brussels sprouts and sweet potatoes on a parchment-lined sweet pan. Make sure to get as much of that butter mixture from the bowl onto the sweet potatoes.
  3. The vegetables only take about 40 minutes to roast, so you may want to leave them prepped on the sheet pan until the last 40 minutes or so of the turkey’s baking time so they’re not done too early. Transfer the baking sheet to the oven (lower rack) and roast the vegetables for about 40 minutes, or until browned and tender, flipping them once halfway through.

Once the sweet potatoes and Brussels sprouts are on the sheet pan and prepared to go into the oven, you can move on to preparing the next recipe, mashed potatoes. When the sweet potatoes and Brussels sprouts are in the oven you can prepare the last two recipes, green bean “casserole” and mushroom herb gravy.

3. Mashed Potatoes

mashed potatoes in a bowl with melted butter on top

You can prepare the mashed potatoes while you’re waiting to put the sweet potatoes and Brussels sprouts in the oven. They’re pretty quick to prepare, then they can sit on the stovetop with a lid on to stay warm while you finish the rest of the side dishes.

This recipe is also pretty flexible, so if there are other ingredients that you like to add to your mashed potatoes, like sour cream, cheese, or herbs, feel free to stir them in at the end!

Small-Batch Mashed Potatoes

This smaller batch of mashed potatoes is perfect for a Thanksgiving for Two or any quick weeknight dinner when you don't want leftovers.
Total Cost $1.25 recipe / $0.42 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 133kcal
Author Beth – Budget Bytes

Equipment

  • Medium Saucepot

Ingredients

  • 1 lb. russet potato $0.99
  • 3/4 tsp salt, divided $0.02
  • 1/4 cup milk $0.11
  • 2 Tbsp butter $0.20
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp pepper $0.01

Instructions

  • Peel the potato then dice into ½-inch cubes. Rinse the diced potatoes with cool water in a colander to remove excess starch.
  • Place the cubed potatoes in a medium pot and cover with one inch of water. Add ½ tsp salt. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender.
  • Drain the potatoes in a colander and then give them another brief rinse.
  • Add the butter, milk, garlic powder, and pepper to the pot used to boil the potatoes. Heat over low until the milk is hot and the butter is melted. Return the drained potatoes to the pot and mash. Taste the mashed potatoes and add salt, if needed (I added ¼ tsp).
  • Place a lid on the pot then move it to a back burner (not turned on) to stay warm while you prepare the rest of the sides.

Nutrition

Serving: 0.75cup | Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Sodium: 598mg | Fiber: 2g

Small Batch Mashed Potatoes Step by Step Photos

  1. Peel and dice a one pound russet potato into ½-inch pieces. Rinse the pieces briefly in a colander to remove excess starch. Place the cubed potato in a medium pot and cover with water. Add 1/2 tsp salt to the water. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender. Drain the potatoes in a colander and give them another brief rinse.
  2. Add 2 Tbsp butter, ¼ cup milk, and ¼ tsp garlic powder, and ⅛ tsp pepper to the pot used to boil the potatoes. Heat the milk and butter mixture over low until the milk is hot and butter is mostly melted. Add the drained potatoes back to the pot.
  3. Mash the potatoes until mostly smooth. Taste and add salt if needed (I added ¼ tsp). Place a lid on the pot and move the pot full of potatoes to an unused burner (heat turned off) to stay warm until the rest of the meal is finished.

4. Green Bean “Casserole”

A bowl of creamy green beans with fried onion topping

Once your potatoes are mashed and are resting on the back of the stove, begin the green bean “casserole”. This is essentially a quick stovetop version of the classic baked casserole. Tender green beans coated in a creamy mushroom sauce and topped with French fried onions. You can bake this in the oven after assembly if you prefer, but I was aiming for speed and simplicity with this recipe, so I skipped the baking step.

A bowl of creamy green beans with fried onion topping

Stove Top Green Bean “Casserole”

A quick stove top version of the classic baked green bean casserole. Tender green beans with a creamy mushroom sauce and French fried onions.
Total Cost $2.99 recipe / $1.00 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 242kcal
Author Beth – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 12 oz. frozen cut green beans $1.00
  • 2 Tbsp butter $0.20
  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 1 cup milk $0.44
  • 1 cup vegetable broth $0.13
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1/2 cup Fried Onions* $0.32

Instructions

  • Add the frozen green beans to a pot and cover with water. Place a lid on the pot, then bring the water up to a boil over high heat. Boil the green beans for about 5 minutes, or until tender, then drain in a colander.
  • While the green beans are boiling, slice the mushrooms and mince the garlic.
  • Add the mushrooms, garlic, and butter to the pot used to boil the green beans. Sauté over medium heat. Once the mushrooms have released all their water and all of it has evaporated off the bottom of the pot, add the flour and continue to stir and cook for about one minute more.
  • Whisk in the milk, vegetable broth, salt, and pepper. Make sure to whisk until all of the flour has dissolved off the bottom of the pot. Allow the milk mixture to return to a boil, stirring occasionally. Once it reaches a boil, it will thicken into a sauce.
  • Return the drained green beans to the pot with the sauce and stir to combine. Turn the heat down to its lowest setting and allow the green beans to remain heating over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). The sauce will continue to thicken as it heats over low.
  • When you're ready to serve the green beans, transfer them to a bowl and top with the fried onions.

Notes

*This is a store bought product, like French’s Crispy Fried Onions

Nutrition

Serving: 0.75cup | Calories: 242kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Sodium: 695mg | Fiber: 4g

Stove Top Green Bean Casserole Step by Step Photos

  1. Add 12oz. frozen green beans to a pot and cover with water. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. Boil the green beans until tender (about 5 minutes). Drain the green beans in a colander.
  2. While the beans are boiling, slice 4oz. mushrooms and mince one clove of garlic. Add the mushrooms, garlic, and 2 Tbsp butter to the pot that was used to boil the beans (after draining them). Sauté over medium heat until the mushrooms have released all of their water and it has completely evaporated off the bottom of the pot.
  3. Once there is no more water pooling on the bottom of the pot, add 2 Tbsp all-purpose flour and continue to stir and cook over medium heat for about a minute more.
  4. Whisk in one cup milk, one cup vegetable broth, ¼ tsp salt, and ¼ tsp pepper. Make sure to keep whisking until all of the flour has dissolved off the bottom of the pot.
  5. Allow the liquid to return to a boil, stirring occasionally, at which point it will thicken to a sauce.
  6. Stir the drained green beans back into the sauce. Turn the heat down to low and let the green beans heat over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). When ready to serve, top with ½ cup fried onions.

5. Mushroom Herb Gravy

mushroom herb gravy in a bowl with a spoon

This mushroom herb gravy only takes a few minutes to make, so it’s best to make it last just before you serve your Thanksgiving dinner. Gravies tend to gel up even more as they cool, so if you find your gravy becoming too thick after it begins to cool, simply stir in a tablespoon or two of warm water to loosen it back up.

mushroom herb gravy in a bowl with a spoon

Mushroom Herb Gravy

This small batch of mushroom herb gravy takes minutes to prepare and is full of delicious savory flavor!
Total Cost $1.23 recipe / $0.41 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 ½ cup each
Calories 78kcal
Author Beth – Budget Bytes

Equipment

  • 10" skillet

Ingredients

  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 1.5 Tbsp butter $0.15
  • 1.5 Tbsp all-purpose flour $0.02
  • 1 cup vegetable broth $0.13
  • 1/4 tsp rubbed sage $0.03
  • 1/8 tsp dried thyme (or one sprig fresh) $0.03
  • 1/8 tsp pepper $0.02

Instructions

  • Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, and butter to a small skillet and sauté over medium heat until the mushrooms have released all of their water and the water has completely evaporated off the bottom of the skillet.
  • When there is no more water pooling on the bottom of the skillet, add the flour and continue to stir and cook for about one minute more.
  • Add the vegetable broth and whisk well until all of the flour has dissolved off the bottom of the skillet. Also add the sage, thyme, and pepper. Allow the broth to come up to a simmer, stirring occasionally, at which point it will thicken to a gravy.
  • Taste the gravy and add salt if needed. Serve immediately.

Notes

If the gravy becomes too thick as it cools down, simply whisk a tablespoon of water into the gravy until smooth to loosen it up.

Nutrition

Serving: 0.5cup | Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Sodium: 365mg | Fiber: 1g

Mushroom Herb Gravy Step by Step Photos

  1. The gravy starts out the same as the green bean casserole. Slice 4oz. mushrooms and mince one clove of garlic. Sauté the mushrooms and garlic in 1.5 Tbsp butter over medium heat until the mushrooms have released all their moisture and it has evaporated off the bottom of the skillet. Once no more water is left on the bottom of the skillet, add 1.5 Tbsp flour and continue to stir and cook for about a minute more.
  2. Whisk in 1 cup vegetable broth. Make sure to keep whisking until all of the flour has dissolved off the bottom of the skillet. Also add ¼ tsp rubbed sage, ⅛ tsp dried thyme, and ⅛ tsp pepper.
  3. Allow the broth to come up to a simmer, stirring occasionally. Once it begins to simmer it will thicken into a gravy. Taste and add salt if needed. Serve immediately.
Thanksgiving dinner for two all the dishes spread out in display

And there you have it! By the time you’re finished making the gravy, the rest of the dishes should be done and waiting to be served. This meal should provide two people with generous helpings, plus a little leftover for the next day. ;) If you make this meal make sure to take a photo and tag us on social media! I want to see your masterpiece!

Thanksgiving for two plated with a fork and bowl of gravy on the side

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

The post Chicken Stew appeared first on Budget Bytes.

Okay guys, this chicken stew is definitely at the top of my list for my favorite recipe of 2021! It’s thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point and it’s just one of those things that I could happily eat for three meals per day and still love it. In other words, you have to try this chicken stew!

Close up overhead view of a bowl of chicken stew

What is Chicken Stew?

Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thickened broth that has an almost gravy-like consistency. It’s packed full of vegetables and is a true meal in a bowl. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!

For Best Results, Use Chicken Thighs

Look, I know some people really don’t like dark meat, but that those tender chicken thighs really take this dish to the next level. I strongly advise against using chicken breast, but if you must, opt for a bone-in chicken breast for a little more flavor, then just shred and remove the bones after the stew simmers.

Broth Matters

You really want to use a good quality, flavorful broth for this chicken stew. I used Better Than Bouillon because it’s my favorite and it tends to be very flavorful. I also used a combination of two types of broth, chicken and vegetable, which I really think adds to the complexity of the flavor and helps deepen the color of the broth.

Potato Options

I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes.

Close up of a pot full of chicken stew
Close up of a pot full of chicken stew

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.
Total Cost $12.22 recipe / $2.04 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1.5 cups each
Calories 512kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.28
  • 3 ribs celery $0.64
  • 4 cloves garlic $0.32
  • 1/2 lb. carrots $0.32
  • 3.75 lbs. boneless, skinless chicken thighs $6.52
  • 4 Tbsp all-purpose flour, divided $0.02
  • 2 Tbsp butter $0.18
  • 1 Tbsp olive oil $0.16
  • 1.5 lbs. baby potatoes $2.89
  • 1 tsp dried parsley $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups chicken broth $0.26
  • 2 cups vegetable broth $0.26
  • 1 Tbsp chopped fresh parsley (optional) $0.10

Instructions

  • Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
  • Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
  • Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
  • Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
  • Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
  • Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
  • Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
  • Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
  • Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

Nutrition

Serving: 1.5cups | Calories: 512kcal | Carbohydrates: 32g | Protein: 55g | Fat: 17g | Sodium: 919mg | Fiber: 4g
A ladle full of chicken stew held over the pot

How to Make Chicken Stew – Step by Step Photos

Chopped vegetables on a cutting board

Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.

cut baby potatoes on a cutting board

Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.

Flour coated chicken thigh pieces on a cutting board

Chop about 3.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.

Browned chicken thighs in the pot

Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.

Vegetables added to the pot

Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

More flour being added to the pot

Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.

Chicken, potatoes, herbs, broth added to the pot

Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.

Chicken stew before simmering

Stir everything to combine and dissolve any flour off the bottom of the pot.

Simmered chicken stew in the pot

Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.

Close up side view of chicken stew in the pot

Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.

Overhead view of a bowl of chicken stew

Don’t forget to make some crusty homemade bread to dip in that amazing stew!

Overhead view of finished chicken stew in the pot

The post Chicken Stew appeared first on Budget Bytes.

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