Sheet Pan Chicken Sausage Dinner

Say yes to this easy, no-fuss, veggie-packed, Sheet Pan Chicken Sausage Dinner. Perfect for those busy weeknights!

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

One of the best go-to weeknight dinners is hands down a sheet pan meal. They’re easy to prep, everything cooks on one pan, and dinner is ready in hardly any time! This Sheet Pan Chicken Sausage Dinner includes a variety of vegetables and can be customized to your liking. Simply toss your vegetables and chicken sausage with a little bit of olive oil and spices and roast in the oven until the veggies are tender and the sausage has nice browned edges. Dinner simply doesn’t get much easier than this!

Roasted Chicken Sausage and vegetables on a sheet pan with a spatula scooping a portion on the side.

Ingredients You’ll Need

This Chicken Sausage Sheet Pan Meal is made with simple, basic ingredients. Here’s what you’ll need:

  • Chicken Sausage – Fully-cooked chicken sausage usually comes in 4-5 individual sausage links. I like using a chicken & apple flavored sausage, but choose one that your family will enjoy.
  • Vegetables – For the vegetables we used a combination of red bell pepper, red onion, broccoli, and sweet potatoes. But you can easily substitute some of the veggies based on what you have in your pantry or fridge. I’ll share a few suggestions below.
  • Oil and Spices – Extra virgin olive oil, salt, pepper, garlic powder, and dried oregano add a simple, but flavorful seasoning to this sausage and veggies sheet pan meal.

Can I Use A Different Type Of Sausage?

Sure! You can use any type of smoked sausage for this recipe. I just so happen to love chicken sausage, but beef, pork, turkey, or even kielbasa sausage would work just fine. Just make sure you are getting fully-cooked sausage links.

Can I use Different Vegetables?

Absolutely! As I mentioned above, this recipe is very flexible and easy to customize. Feel free to switch out the sweet potatoes for Yukon gold or russet potatoes, you can use Brussels sprouts or zucchini instead of broccoli, and you can use different color bell peppers. Just make sure the vegetables are cut roughly the same size so they cook at the same pace as everything else.

Storing & Reheating

This sheet pan chicken sausage dinner is great for meal prep! Just store any leftover sausage and veggies in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in the oven at 350°F until warmed through.

A serving of Sheet Pan Chicken Sausage and roasted vegetables on a white plate next to a sheet pan.
A serving of Sheet Pan Chicken Sausage and roasted vegetables on a white plate next to a sheet pan.
Print

Sheet Pan Chicken Sausage Dinner

Say yes to this easy, no-fuss, veggie-packed, Sheet Pan Chicken Sausage Dinner. Perfect for those busy weeknights!
Course Dinner
Cuisine Amercian
Total Cost $9.93 recipe / $2.48 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 386kcal

Ingredients

  • 4 fully-cooked chicken sausage links (about 12 oz) $4.99
  • 1 red bell pepper $1.50
  • 1 small red onion $0.42
  • 1 head broccoli $1.57
  • 1 sweet potato (about 1/2 lb.) $0.74
  • 3 Tbsp olive oil $0.33
  • 1 tsp salt $0.06
  • 1/2 tsp black pepper $0.04
  • 1/2 tsp garlic powder $0.08
  • 1 1/2 tsp dried oregano $0.10
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Preheat the oven to 425°F. On a cutting board, slice the chicken sausage into medallions on a diagonal. Chop the bell pepper into 1-inch chunks. Slice the onion into ½-inch slices. Cut the broccoli into small florets. Wash, peel, and dice the sweet potato into ¾-inch cubes.
  • Add the sliced chicken sausage and chopped vegetables to a large bowl. Drizzle with olive oil and season with salt, black pepper, garlic powder, and dried oregano. Toss sausage and veggies well making sure all of the ingredients are evenly coated with oil and spices.
  • Spread the chicken sausage and vegetables onto a parchment lined baking sheet in an even single layer.
  • Place the baking sheet in the oven and roast for 15 minutes, then give the ingredients on the sheet pan a good stir. Place the baking sheet back in the oven and roast for another 15 minutes or until sausage and veggies are browned on the edges.
  • Garnish with chopped parsley (optional), serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 31g | Protein: 19g | Fat: 23g | Sodium: 1536mg | Fiber: 7g
Sheet pan chicken sausage and vegetables dinner with a spatula on the side.

How To Make Sheet Pan Chicken Sausage Dinner – Step By Step Photos

Ingredients for sheet pan chicken sausage dinner on a baking sheet

Preheat the oven to 425°F. Gather 12 oz of chicken sausage (4 sausage links), 1 red bell pepper, 1 small red onion (or ½ large red onion), 1 head of broccoli, and 1 sweet potato (about ½ lb.) to prep.

Ingredients sheet pan chicken sausage dinner chopped on a cutting board.

On a cutting board, slice the chicken sausage into medallions on a diagonal. Chop the bell pepper into 1-inch chunks. Slice the onion into ½-inch slices. Cut the broccoli into small florets. Wash, peel, and dice the sweet potato into ¾-inch cubes.

Chicken Sausage and Vegetables in a large bowl with oil and spices.

Add the sliced chicken sausage and chopped vegetables to a large bowl. Drizzle with 3 Tbsp olive oil and season with 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and 1 ½ tsp dried oregano. Toss sausage and veggies well making sure all of the ingredients are evenly coated with oil and spices.

Seasoned chicken sausage and vegetables spread out on a baking sheet.

Spread the chicken sausage and vegetables onto a parchment-lined baking sheet in an even layer.

Roasted chicken sausage and vegetables on a sheet pan.

Place the baking sheet in the oven and roast for 15 minutes, then give the ingredients on the sheet pan a good stir. Place the baking sheet back in the oven and roast for another 15 minutes or until sausage and veggies are browned on the edges.

Close up overhead photo of sheet pan chicken sausage and vegetables dinner.

That’s it! A super easy sheet pan dinner meal all cooked on one pan! I had actually planned to make a sauce to drizzle over the top, but when I tasted the roasted veggies with the sausage I thought it was absolutely delicious without any extra dressings. Garnish with chopped parsley (optional), serve hot and enjoy!

One serving of sheet pan chicken sausage and vegetables on a white plate with a black fork on the side.

More Easy Sheet Pan Meals

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

Roasted Tomato Soup

Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!

The post Roasted Tomato Soup appeared first on Budget Bytes.

Roasted tomato soup is the perfect transition recipe to usher us from summer into the fall season. This simple soup gives me just enough cozy vibes to get me excited for fall without being too heavy for these last few warm days of summer. Plus, it’s the perfect way to use up those last few juicy tomatoes of summer, whether you score them from your local farmer’s market or your backyard. Don’t let any of those gorgeous ‘maters go to waste!

Overhead view of a bowl of roasted tomato soup with a spoon and grilled cheese on the side.

What’s in Roasted Tomato Soup

I love this Roasted Tomato Soup because it’s incredibly simple, yet totally elegant. It’s the type of recipe that really makes you feel pampered even though it doesn’t take a lot of work. You’ll need these ingredients to make tomato soup:

  • Fresh tomatoes: The fresher the better when it comes to this homemade tomato soup! If you can score some home-grown or locally-grown tomatoes, that will give you the best flavor.
  • Onion: The natural sugars in the onion caramelize while roasting, giving this soup a natural sweetness to balance the acidity of the tomatoes, as well as a nice savory base note.
  • Garlic: Garlic gives the soup depth and I just can’t do tomato without it’s best friend, garlic. ;)
  • Olive oil: Olive oil helps the vegetables caramelize without drying out and it adds some body to the soup, so it doesn’t feel quite so thin on the palate.
  • Vegetable broth: Adds both volume and flavor to the soup. You can substitute chicken broth if preferred.
  • Basil: The seasoning is simple in this soup so that the natural flavors of the tomatoes really shine. Just a little basil does the trick!
  • Salt and pepper: It’s all about balance! Salt helps flavors pop and pepper adds just a little sparkle of flavor.

The Best Tomatoes for Tomato Soup

Tomatoes are the main ingredient in this easy soup, so picking the best tomatoes is key to making the soup really great. Here are some tips for choosing the best tomato for the job:

  • Fresh, vine-ripened tomatoes will give the best flavor and color to the soup. If you grow your own tomatoes or have a neighbor with a green thumb, take advantage! Or, try to source from a farmer’s market, when possible.
  • If tomatoes are not in season and you have to source from the grocery store, smaller varieties, like grape, cherry, plum, or Roma tomatoes will provide the best flavor. Roma tomatoes tend to be the most budget-friendly, but can sometimes be the least fresh, so make sure to check for freshness.
  • Avoid tomatoes that are large, pale, or grown in a hothouse. While these tomatoes may be great for slicing or dicing, they won’t provide much flavor to the soup.

What Else Can I Add?

The recipe below is elegantly simple, but you can jazz it up if you have some of the following ingredients on hand:

  • Fresh basil – blend into the soup when puréeing the vegetables, or top each bowl with fresh leaves
  • Parmesan – either use to top each bowl of soup or simmer a Parmesan rind in the soup
  • Cream – Swirl in a ½ cup to the pot for a deliciously creamy finish
  • Red bell pepper – roast with the tomato, onion, and garlic for a sweeter soup
  • Flavored olive oil – drizzle a little extra over each bowl just before serving for more depth of flavor
  • Pesto – add a shot of herbs, Parmesan, and flavorful oil all in one spoonful!

What to Serve with Tomato Soup

Grilled cheese, of course! If you want something truly epic, try making an air fryer grilled cheese, spinach and feta grilled cheese, or pesto grilled cheese. Or, if you’re looking for something on the lighter side, try pairing this tomato soup with a veggie sandwich or a classic cucumber sandwich. Or just serve it with some garlic bread on the side.

A pot of roasted tomato soup being stirred with a spoon.
Overhead view of a bowl of roasted tomato soup with a spoon dipping into the center.
Print

Roasted Tomato Soup

Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $8.62 recipe / $2.16 serving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 (1.5 cups each)
Calories 145kcal

Ingredients

  • 3 lbs. fresh tomatoes $7.18
  • 1 yellow onion $0.36
  • 4 cloves garlic $0.32
  • 2 Tbsp olive oil $0.32
  • 1/2 tsp salt, divided $0.03
  • 1/8 tsp freshly cracked pepper $0.02
  • 1/2 tsp dried basil $0.05
  • 2 cups vegetable broth $0.34

Instructions

  • Preheat the oven to 400ºF. Cut the tomatoes into quarters or halves, depending on the size of the tomatoes. Slice the onion into 1-inch wide wedges. Peel the garlic.
  • Place the tomatoes, onions, and garlic on a large sheet pan. Sprinkle with ¼ tsp salt and tsp pepper, then drizzle with the olive oil. Toss to coat everything in oil.
  • Roast the vegetables in the oven for 40-45 minutes or until they become slightly browned on the edges.
  • Transfer the vegetables and all of the juices to a soup pot and purée with an immersion blender. Or, transfer to a blender, add the vegetable broth, and purée.
  • Add the basil and vegetable broth (if not already combined) to the soup pot and heat over medium. Allow the soup to come up to a simmer, then continue to simmer, stirring occasionally for 10 minutes.
  • After simmering for 10 minutes, add salt to taste. The total amount of salt needed with depend on the salt content of the broth used, so start with ¼ tsp and add more until the flavors are vibrant. Serve hot with a grilled cheese or garlic bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Sodium: 780mg | Fiber: 5g
Grilled cheese being dipped into a bowl of roasted tomato soup.

How to Make Roasted Tomato Soup – Step by Step Photos

Tomatoes, onions, and garlic on a sheet pan being drizzled with olive oil.

Preheat the oven to 400ºF. Cut 3 lbs. of fresh, ripe tomatoes into quarters (or, if using a small variety, cut in half). Slice one yellow onion into 1-inch wide wedges and peel four cloves of garlic. Add the tomatoes, onions, and garlic to a large sheet pan. Add ¼ tsp salt, ⅛ tsp pepper, and 2 Tbsp olive oil, then toss to coat.

Roasted tomatoes, onions, and garlic on the sheet pan.

Roast the tomatoes, onions, and garlic in the preheated 400ºF oven for 40-45 minutes, or until there is some browning on the edges of the tomatoes and onions.

Vegetables being blended in the soup pot with an immersion blender.

Transfer the vegetables and all their juices to a soup pot and use an immersion blender to purée. Or, transfer them to a blender and the broth to cool them down, then purée.

Basil and broth added to the soup pot.

Add ½ tsp dried basil and 2 cups of vegetable broth to the pot with the puréed vegetables. Place the pot over medium heat and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for about 10 minutes.

Finished roasted tomato soup in the soup pot being stirred with a spoon.

After simmering for about 10 minutes, give the soup a taste and add salt to help the flavors pop. The amount of salt needed will depend greatly on the salt content of the broth used, so start with ¼ tsp and add more until the soup tastes vibrant.

Close up of roasted tomato soup in a ladle over the pot.

Don’t forget to make an epic grilled cheese to go along with your fresh homemade tomato soup!

The post Roasted Tomato Soup appeared first on Budget Bytes.

Jello Salad

Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!

The post Jello Salad appeared first on Budget Bytes.

When I say Jello, you say Salad! :) Friends, we’re taking you back in time today…way back! We’re making Jello Salad! A simple, sweet treat and potluck classic. This recipe has been popular for many years; maybe because it’s a simple, inexpensive dessert that can feed a large group. Or maybe it’s because it’s so good that family and friends are always asking for it. Either way we couldn’t wait to share our version with you. Keep reading for all the deets!

Overhead photo of jello salad.

What is Jello Salad

Jello Salad is a retro American dessert that was really popular in the 1960s. It’s usually made with flavored gelatin, fruit, and sometimes marshmallows, nuts, or even pretzels. Over the years this popular dish has transformed, to say the least, and now you can find several variations of jello salad.

I vividly remember my mother making a similar version of jello salad every Christmas. It was the perfect light & airy dessert to cap off a heavy holiday meal. Although this nostalgic dessert was super popular “back in the day” it’s still a big favorite today. Go ahead and make this jello salad for your next get-together, BBQ, potluck dinner, or holiday occasion!

Ingredients Needed For Jello Salad

We’re keeping this Jello Salad recipe simple, sweet, and delicious! Here’s what you’ll need:

  • Strawberry Gelatin: Choose your favorite flavored gelatin powder. Since we are including fresh strawberries in our jello salad, a strawberry flavored gelatin is the perfect choice.
  • Cottage Cheese: Yes, cottage cheese! It adds a wonderful creamy texture and a tangy flavor to help balance the sweetness of the dessert. And if you don’t like the texture of cottage cheese, don’t worry! We use a blender to whip the cottage cheese and gelatin together until they form a smooth and creamy consistency.
  • Homemade Whipped Cream – Whipped cream is the foundation for this salad, but you can totally use cool whip instead. More details on the difference between the two is listed below.
  • Strawberries and Crushed Pineapple – Finally add in your favorite fruit or other mix-ins. Fresh strawberries and crushed pineapple taste heavenly with this version.

Homemade Whipped Cream vs. Frozen Whipped Topping

We try to make things from scratch when we can, so we opted for homemade whipped cream in this jello salad. However, homemade whipped cream isn’t as stable as frozen whipped topping. If you plan to set this dessert outside at potlucks or parties, consider using cool whip or a store-bought whipped topping as these will hold their texture a bit longer. There are also ways to stabilize homemade whipped cream and make it last longer, usually by adding additional ingredients. Here’s a great article from Food52 about ways to stabilize whipped cream.

How to Store Jello Salad

We stored this Jello Salad in an airtight container in the refrigerator and it was still delicious the next day. It will last a day or two in the refrigerator, any longer than that and the whipped cream starts to slowly deflate. So be sure to share this dreamy dessert with your family and friends or gobble it all up yourself within a day or so!

Jello salad in 3 mason jars with sliced strawberry on top.

Let us know in the comments if you remember this classic, sweet dessert! ;)

Overhead photo of a whole full of jello salad topped with sliced strawberries.
Print

Jello Salad

Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!
Course Dessert
Cuisine American
Total Cost $7.87 recipe / $1.12 serving
Prep Time 15 minutes
Refrigerate Time 2 hours
Total Time 2 hours 15 minutes
Servings 7 (about 1 cup each)
Calories 295kcal

Ingredients

  • 3 oz strawberry flavored gelatin $0.89
  • 2 cups cottage cheese, small curd $1.86
  • 20 oz crushed pineapple in juice (drained & juice reserved) $1.49
  • 1/2 lb fresh strawberries $1.49
  • 1 cup cold heavy whipping cream* $1.37
  • 1 tsp vanilla extract $0.72
  • 2 Tbsp granulated sugar $0.05

Instructions

  • Wash, remove the stems, and quarter the strawberries. Feel free to cut any large pieces in half again. Set the strawberries to the side.
  • With a strainer and a small bowl, drain the crushed pineapples really well and reserve the pineapple juice.
  • In a blender*, add the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend until smooth then add the mixture to a large bowl.
  • Next make the whipped cream. In a separate metal or glass bowl, preferably a bowl that has been chilled in the refrigerator, add heavy cream, vanilla extract, and granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
  • Now carefully fold the whipped cream into the strawberry gelatin mixture.
  • Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
  • Refrigerate jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*An 8 oz container of store-bought whipped topping can be used in place of the homemade whipped cream.
*We use a blender to whip the cottage cheese and gelatin together until they form a smooth consistency. This helps break down the texture of cottage cheese.

Nutrition

Serving: 1cup | Calories: 295kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Sodium: 256mg | Fiber: 2g
Jello salad in 3 mason jars with sliced strawberry on top.

How to Make Jello Salad – Step by Step Photos

Chopped strawberries on a white cutting board.

Wash, remove the stems and quarter 1/2 pound of strawberries. Feel free to cut any large pieces in half again.

Crushed pineapples with the juice drained into a separate bowl.

Drain a 20 oz can of crushed pineapples really well and reserve 1/3 cup of the pineapple juice.

Strawberry gelatin, cottage cheese and pineapple juice in a blender.

In a blender, add a 3 oz package of strawberry flavored gelatin, 2 cups of small curd cottage cheese, and 1/3 cup of reserved pineapple juice.

Strawberry gelatin, cottage cheese and pineapple juice blended in blender.

Blend until smooth then add the mixture to a large bowl.

Whipped cream in a mixing bowl.

In a separate metal or glass bowl, add 1 cup heavy cream, 1 tsp vanilla extract, and 2 Tbsp granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.

Strawberry gelatin mixture and whipped cream folded together.

Now carefully fold the whipped cream into the strawberry gelatin mixture.

Chopped strawberries and crushed pineapple added to strawberry gelatin.

Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.

Jello Salad fully mixed together.

Refrigerate the jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving.

Jello salad in 4 mason jars with one jar being filled

Enjoy by serving in a serving bowl or portion them into fun, individual sized mason jars. Either way this is sure to be a big hit at your next occasion! ;)

Overhead photo of a bowl of jello salad, topped with sliced strawberries and a spoon scooping a small serving out.

The post Jello Salad appeared first on Budget Bytes.

Air Fryer Chicken Nuggets

These Air Fryer Chicken Nuggets are tender, juicy, easy to make, and perfect with your favorite dipping sauce!

The post Air Fryer Chicken Nuggets appeared first on Budget Bytes.

Am I the only one late to the Air Fryer club? I assumed it was just another kitchen appliance that I probably didn’t need taking up space on my countertop. Well I finally received an air fryer as a gift recently, and boy was I wrong! I’m loving the air fryer now, especially when it comes to making simple recipes like these Air Fryer Chicken Nuggets! They’re super easy to make, I can control the ingredients, and I can get about 2 dozen homemade chicken nuggets for half the cost compared to a fast food restaurant, #winning!

Air fryer chicken nuggets in a serving dish with BBQ and ranch dipping sauces.

What You’ll Need for Air Fryer Chicken Nuggets

When I say these nuggets are super easy to make, I mean you really only need a few ingredients:

  • Chicken – I’m a chicken breast girl so I’m using a boneless, skinless chicken breast for my nuggets. You can certainly use boneless, skinless chicken thighs, however I haven’t tested it with chicken thighs, so the cook time may vary.
  • All Purpose Flour – A light coating of flour helps the buttermilk to adhere to the chicken. 
  • Buttermilk – Thick buttermilk keeps the chicken tender & moist, and also helps the breadcrumbs adhere to the chicken nuggets. 
  • Breadcrumbs – Of course it wouldn’t be a chicken nugget without that iconic golden brown breading. We’re using regular plain breadcrumbs so we can season them to our liking.
  • Oil and Spices – A little bit of cooking oil to help the breadcrumbs crisp up and brown evenly. And a simple spice mix flavors the chicken.

Buttermilk Alternatives

Buttermilk is a common ingredient used in baked and fried chicken recipes, but you may not always have it on hand and it can sometimes be a little pricey. So here are some other alternatives:

  1. Milk + Vinegar or Lemon juice – Mix 1 Tbsp of vinegar or lemon juice with 1 cup of milk. Stir and let the mixture sit for 10 minutes. Proceed to use in the recipe in place of buttermilk.
  2. Greek yogurt – Plain greek yogurt, like buttermilk, is a cultured milk product that can also help keep the nuggets tender and moist. This is what we used in our Baked Chicken Nuggets recipe and they turned out great! In a small bowl add ⅓ cup greek yogurt, ⅛ tsp salt, and 3 Tbsp of water. Stir together until smooth, but still thick enough to coat the chicken. Proceed to use in the recipe in place of buttermilk.

Buttermilk is definitely the best option, so if you do have some on hand use that instead of an alternative.

Plated air fryer chicken nuggets with one nugget being grabbed.

Recipe Tips For Success!

  1. Add the oil and spices to the breadcrumbs separately. Add the spices to the breadcrumbs first and give it a good mix, then add the oil and combine. This allows the spices to be evenly distributed.
  2. When adding the breading to the chicken, flip and press the nuggets into the breadcrumb mixture making sure it’s completely coated evenly all the way around.
  3. Remember to preheat the air fryer. Similar to preheating your oven, it’s a good idea to preheat your air fryer so the chicken nuggets can cook evenly and get crispy on the outside.
  4. Don’t crowd the basket. Space the nuggets out in an even layer so the hot air can circulate around the chicken. Cook in two separate batches if you need to.

How to Reheat Air Fryer Chicken Nuggets

If you have any leftover chicken nuggets the best way to reheat them to maintain their texture and flavor would be in the air fryer. Simply preheat the air fryer to 375°F, place the nuggets in the air fryer basket in a single layer, and cook for 2-3 minutes or until heated through, making sure they reach an internal temperature of 165°F.

What To Serve With Chicken Nuggets

What’s a chicken nugget without a great dipping sauce? Here are some of our favorites:

And if you’re looking for more side dish ideas to go with these chicken nuggets, try our Oven Baked Steak Fries, Homemade Mac and Cheese, a side of Simple Sautéed Vegetables, or a quick Pasta Salad!

Plated air fryer chicken nuggets with one nugget being dipped in ranch dipping sauce.
Air fryer chicken nuggets plated in a serving dish with ranch and BBQ dipping sauces on the side.
Print

Air Fryer Chicken Nuggets

These Air Fryer Chicken Nuggets are tender, juicy, easy to make, and perfect with your favorite dipping sauce!
Course Dinner, Lunch
Cuisine American
Total Cost $5.64 recipe / $1.41 serving
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 5-6 nuggets each
Calories 211kcal

Equipment

Ingredients

  • 1 boneless, skinless chicken breast (about 2/3 lb.) $4.50
  • 3/4 tsp salt, divided $0.05
  • 1 Tbsp all-purpose flour $0.02
  • 1 cup plain breadcrumbs $0.60
  • 1 tsp garlic powder $0.10
  • 1/2 tsp smoked paprika $0.05
  • 2 Tbsp cooking oil $0.08

Instructions

  • On a cutting board, cut the chicken breast into 3/4 inch pieces. You should get approximately 20-24 chicken nuggets depending on the size of your chicken breast.
  • Sprinkle ¼ tsp of salt evenly over the chicken pieces. Next sprinkle the flour over the chicken and toss to coat evenly.
  • In a small bowl add the breadcrumbs, garlic powder, smoked paprika, and ½ tsp salt. Mix seasoning into the breadcrumbs. Next add the cooking oil to the breadcrumbs and stir until the oil is evenly coating the breadcrumbs. It should look like damp sand.
  • In another small bowl add ½ cup buttermilk.
  • Now line up the chicken, buttermilk, and breadcrumbs. Using tongs or your hands, begin to coat the chicken nugget pieces by first dipping them in the buttermilk, then transfer them to the breadcrumbs and coat them evenly with the breadcrumbs. Set the coated chicken pieces to the side.
  • Preheat the air fryer to 400°F. Once preheated, place the chicken nuggets in the air fryer basket in a single layer. Try not to overcrowd the basket. You can cook the chicken nuggets in 2 batches if needed. Air fry for 8 minutes, flipping the nuggets halfway through.
  • Remove chicken nuggets from the air fryer and let cool for 3-5 minutes, then serve with your favorite dipping sauce.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Sodium: 667mg | Fiber: 1g

How to Make Air Fryer Chicken NUggets – Step by Step Photos

Chicken breast being cut into 1 inch pieces on a cutting board

On a clean cutting board, cut the chicken breast into 3/4 inch pieces. You should get approximately 20-24 chicken nuggets depending on the size of your chicken breast.

Chicken breast nuggets seasoned with salt and dusted with flour.

Season the chicken by adding ¼ tsp of salt evenly over the chicken pieces. Next sprinkle 1 Tbsp all purpose flour over the chicken pieces. Toss the chicken to coat evenly.

Breadcrumbs with seasoning and oil mixed together.

In a small bowl add 1 cup of plain breadcrumbs, 1 tsp garlic powder, ½ tsp smoked paprika, and ½ tsp salt. Mix seasoning into breadcrumbs. Next add 2 Tbsp of cooking oil to the breadcrumbs and stir until the oil is evenly coating the breadcrumbs. It should look like damp sand.

Chicken nugget assembly line with chicken pieces on the left, buttermilk and breadcrumbs in the middle, and coated chicken nuggets on the right.

In another small bowl add ½ cup buttermilk. Line up the chicken, buttermilk, and breadcrumbs. Using tongs or your hands, begin to coat the chicken nugget pieces by first dipping them in the buttermilk, then transfer them to the breadcrumbs and coat them evenly with the breadcrumbs.

Breaded chicken nuggets

Set the coated chicken pieces to the side.

Breaded chicken nuggets added to air fryer basket.

Preheat the air fryer to 400°F. Once preheated, place the chicken nuggets in the air fryer basket in a single layer. Try not to overcrowd the basket. You can cook the chicken nuggets in 2 batches if needed.

Cooked chicken nuggets in the air fryer basket with one being lifted with tongs.

Air fry for 8 minutes, flipping the nuggets halfway through.

Cooked Air Fryer Chicken Nuggets plated in a serving dish.

Remove the chicken nuggets from the air fryer and let cool for 3-5 minutes, then serve with your favorite dipping sauce. Enjoy!

Plated Air Fryer Chicken Nuggets with one nugget being dipped into ranch sauce.

The post Air Fryer Chicken Nuggets appeared first on Budget Bytes.

BBQ Wings

These BBQ Wings are super easy to make and are so delicious and tangy, everyone at the table will lick their fingers squeaky-clean.

The post BBQ Wings appeared first on Budget Bytes.

These oven-baked BBQ Wings are so tangy and delicious, they had everyone in the studio licking their fingers and reaching for seconds! If you’ve never made BBQ Chicken Wings in the oven, it’s ridiculously simple to do and super-economical. This recipe for BBQ Wings is an excellent choice for a casual weeknight meal and because it’s easy to double or triple, it’s even more fabulous for a party! (I mean, is it even a party without chicken wings?)

Overhead shot of finished BBQ Wings on a rack set over a sheet pan.

What Are BBQ Wings?

If you’ve never had BBQ Chicken Wings, get ready for a treat! In this recipe, chicken wings are seasoned in several spices, coated in BBQ Sauce, and cooked in an oven until the sauce caramelizes. By the end of baking, the sauce’s flavors are concentrated and the crispy skin is lightly sticky to the touch, so you have to lick your fingers clean! (Which some people think is rude, but I consider the highest of praise.)

Ingredients For BBQ Chicken Wings

These wings are fairly simple to make and the results will knock your socks off. (You should probably just make a double batch.) Here’s what you’ll need for my recipe for BBQ Wings:

  • Chicken Wings: this recipe works with whole wings, flats, drumsticks, or boneless wings. We’re doing a seasoning and sauce ratio by pound of meat, so it’s easy to scale up or down.
  • Seasonings: I’ve created a blend for 2 pounds of wings that includes garlic powder, smoked paprika, onion powder, and black pepper. If you want to double the recipe, just multiply by two. If you want to use your favorite spice rub instead of making your own, use a heaping teaspoon per pound of chicken.
  • Baking Powder and Salt: Moisture is the enemy of crispy wings, and both of these ingredients draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, which results in the kind of crunch everyone can hear.
  • Cornstarch: absorbs water, the killer of crunch. As you cook the wings and moisture is pushed out, the cornstarch gobbles it up helping to create a super-crispy finish. 
  • BBQ Sauce: We’ve got a great recipe for Homemade BBQ Sauce (Have you tried it? It’s amazeballs!) but feel free to use your favorite store-bought sauces. As the wings cook, the sauce reduces and becomes a shiny glaze that’s packed with deep flavor.
Side shot of BBQ Wings being brushed with BBQ sauce.

What To Serve With BBQ Chicken Wings

BBQ Chicken Wings are a whole vibe! Of course, they pair perfectly with Homemade Mac and Cheese, Easy Creamy Cole Slaw, or Microwave Corn On The Cob. But also try serving them with dishes that aren’t traditional, like Tostones (Fried Green Plantain), Ensalada de Aguacate (Avocado Salad), or Yuca En Escabeche (Pickled Yuca). I prefer serving my wings hot, but you can def serve them cold. Just don’t skip serving them with sauces! My favorites are Ranch Dressing, Comeback Sauce, and Honey Mustard.

How To Store BBQ Chicken Wings

Let the wings cool and then store them in an airtight container. You can keep them in the fridge for up to three days or in the freezer for up to 3 months. To reheat, thaw frozen wings in the fridge overnight, preheat your oven to 350°F, and bake uncovered on a rack until steaming.

Side shot of BBQ Wing being dipped into bowl of ranch dressing.
Overhead shot of finished BBQ Wings on a rack set over a sheet pan.
Print

BBQ Wings

These BBQ Wings are super easy to make and are so delicious and tangy, everyone at the table will lick their fingers squeaky-clean.
Course Appetizer, Main Course
Cuisine American
Total Cost ($9.61 recipe / $1.60 serving)
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings 6 2-wing servings
Calories 229kcal

Ingredients

Instructions

  • Pat the chicken wings dry with a paper towel and place them in a large mixing bowl. Mix the salt and baking powder. Toss the dried chicken wings in this mixture until evenly coated.
  • Line a sheet pan with parchment paper, then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
  • Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper. Toss the wings in this mixture.
  • Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren't on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature to 450°F.
  • Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup of the BBQ Sauce to a large mixing bowl and toss half of the wings in it. Place the sauced wings on the clean sheet pan rack. Toss the remaining 1/4 cup sauce with the last of the wings and place on the rack.
  • Place the BBQ Wings in the 450°F oven for 10 to 12 minutes until the sauce has become glossy and dark, with char spots.
  • Once the wings have started to develop some charring and have reached an internal temperature of 165°F, pull them from the oven. Serve with your favorite sauces and don't be shy about licking your fingers clean!

See how we calculate recipe costs here.

Nutrition

Serving: 2wings | Calories: 229kcal | Carbohydrates: 11g | Protein: 15g | Fat: 13g | Sodium: 1222mg | Fiber: 0.4g

How to Make BBQ Wings – Step by Step Photos

Overhead shot of raw chicken wings in a white bowl being sprinkled with baking powder and salt.

Pat 2 pounds of chicken wings dry with a paper towel and place them in a large mixing bowl. Mix 2 teaspoons of salt with 2 teaspoons of baking powder. Toss the dried chicken wings in this mixture until evenly coated.

Overhead shot of chicken wings with baking powder and salt on a drying rack set over a sheet pan.

Line a sheet pan with parchment paper and then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.

Overhead shot of raw chicken wings in a white bowl being sprinkled with cornstarch and seasonings.

Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix 2 teaspoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss the wings in this mixture until thoroughly coated.

Overhead shot of seasoned and sauced chicken wings set on a rack in a sheet pan.

Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren’t on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature of the oven to 450°F.

Overhead shot of chicken wings being mixed into BBQ sauce in a white bowl.

Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup BBQ Sauce to a large mixing bowl and toss half the wings in it. Place the sauced wings on the sheet pan rack. Repeat with the remaining BBQ sauce and wings.

Overhead shot of BBQ Wings after the first bake, brushed with a second round of BBQ sauce.

Place the BBQ Wings in the 450°F oven for 10 minutes until the sauce has become glossy and dark, with char spots.

Overhead shot of finished BBQ Wings on a rack set over a sheet pan.

Once the wings have started to develop some charring, use a meat thermometer to make sure they have an internal temperature of 165°F before pulling them from the oven. Serve with your favorite sauces and don’t be shy about licking your fingers clean!

Side shot of BBQ Wing being dipped into bowl of ranch dressing.

The post BBQ Wings appeared first on Budget Bytes.

Green Goddess Dressing

This creamy, herbaceous Green Goddess Dressing is perfect for hearty summer salads or as a tangy dip for fresh or roasted summer vegetables.

The post Green Goddess Dressing appeared first on Budget Bytes.

This creamy, herbaceous, and super velvety Green Goddess Dressing had everyone at the studio eating it straight out of the bowl! So versatile and easy to make, you can pair it with a simple side salad, mix it into a slaw, or serve it as a dip with a platter of snowpeas and baby carrots. PS It’s a touch more expensive than most homemade dressings, but it’s perfect if you have an herb garden or an abundance of herbs you need to do something with. Plus you know exactly what’s in it. (I can’t identify half of the ingredients in a name-brand Green Goddess dressing because so many are chemical preservatives.)

Overhead shot of Green Goddess Dressing in a wood bowl garnished with herbs.

What Is Green Goddess Dressing?

Bright and herbaceous, the original Green Goddess Dressing was created in 1923 in San Francisco as an homage to an actor in the play The Green Goddess. There are many variations of Green Goddess, but the basic ingredients remain the same. The original recipe used multiple fresh herbs, anchovies, lemon juice, and mayonnaise. My recipe keeps with tradition by mixing herbs but simplifies the original recipe significantly to keep it budget-friendly.

Ingredients for Green Goddess Dressing

This is such a lovely summer dressing for any salad, but pairs exceptionally well with a hearty slaw. It is also a great way to use up any fresh herbs that you have on hand, so feel free to play with this ingredient list. Just make sure to use tender herbs, and leave woodier herbs (like Rosemary) for different preparations. Here’s what you’ll need to make delicious Green Goddess Dressing:

  • Italian Parsley, Basil, and Fennel Fronds: are the green in our Green Goddess. The fennel fronds add a black licorice note and can be substituted with tarragon. Feel free to add other fresh herbs you want to use up, like mint or dill. The key to success with this Green Goddess dressing recipe is to use fresh herbs, so if you only have dried, try making a different dressing.
  • Sour Cream: Adds tangy creaminess to the dressing. If you don’t have sour cream, try Greek yogurt or mayonnaise. We also have an excellent tutorial for How To Make Sour Cream.
  • Green Onions: add a mild onion flavor and can be substituted with chives or, in a pinch, white onion or shallot. If you don’t like onions, just omit them.
  • Garlic: is used for pungency, though there’s not enough in the dressing to give it a garlicky top note. Feel free to add more than what my recipe calls for to adjust to your taste. If you’re not a garlic fan, just leave it out.
  • Lemon: the juice and zest lend citrus notes and help pull everything together. If you don’t have lemon, substitute it with additional vinegar, or try using a lime.
  • Apple Cider Vinegar: adds a soft fruity acidity. You can use any other mild vinegar like rice wine or white wine. Deeply colored vinegars like balsamic and red wine, will muddy the color of the dressing, but if it’s all you have, they will still taste great.

What PairS With Green Goddess Dressing?

This velvety, tart dressing has grassy notes from all of the herbs it’s made with and pairs beautifully with any hearty salad, especially the Green Goddess Salad it was created for. Use it to dress a Simple Side Salad, or use it as substitute for the dressing in Easy Creamy Cole Slaw. This Green Goddess Salad Dressing recipe is also great as a dip for Vegetable Snack Packs and Roasted Summer Vegetables.

How To Store Green Goddess Dressing

Add any leftover dressing to an airtight container and refrigerate for up to a week. While some people do freeze their Green Goddess Dressing, it will dull the color and the flavor and you will have to blend it again, as the components tend to separate as they thaw. I prefer to refrigerate it.

Overhead shot of Green Goddess Dressing in a wood bowl garnished with herbs.
Side shot of Green Goddess Dressing in a wood bowl with a black spoon drizzling some in.
Print

Green Goddess Dressing

This creamy, herbaceous Green Goddess Dressing is perfect for hearty summer salads or as a tangy dip for fresh or roasted summer vegetables.
Course Dressing, Salad
Cuisine American
Total Cost ($6.73 recipe / $0.42 serving)
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 2 Tbsp servings
Calories 34kcal

Ingredients

  • 1 cup basil leaves $2.99
  • 1/2 cup Italian parsley leaves $0.24
  • 1/4 cup fennel fronds* $0.77
  • 4 green onions, roots removed $0.45
  • 2 cloves garlic, minced $0.16
  • 1 lemon, juiced and zested $0.79
  • 1 cup sour cream $1.25
  • 1 Tbsp apple cider vinegar $0.06
  • 1/8 tsp salt, or more to taste $0.01
  • 1 pinch fresh ground black pepper, or more to taste $0.01

Instructions

  • Rough chop the basil leaves, Italian parsley leaves, fennel fronds, and green onions. Mince garlic. Zest and juice the lemon. Measure out the sour cream and the apple cider vinegar.
  • Add the sour cream to a blender. Top with the basil leaves, Italian parsley leaves, fennel fronds, green onions, garlic, lemon juice and zest, apple cider vinegar, salt, and black pepper. Puree until smooth. If necessary, add more salt and pepper to taste. Drizzle over your favorite salad and enjoy!

See how we calculate recipe costs here.

Notes

*Fennel fronds are the wispy, licorice flavored leaves on a fennel bulb. If you cannot source them, try using tarragon instead.

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Sodium: 25mg | Fiber: 0.4g

How to Make Green Goddess Salad Dressing – Step by Step Photos

Overhead shot of Green Goddess Dressing ingredients on a wood cutting board.

Rough chop 1 cup basil leaves, 1/2 cup Italian parsley leaves, 1/4 cup fennel fronds, and 4 green onions. Mince 2 cloves garlic. Zest and juice 1 lemon.

Overhead shot of Green Goddess Dressing in a blender.

Add 1 cup of sour cream to a blender. Top with basil leaves, Italian parsley leaves, fresh fennel fronds, green onions, garlic, the juice and zest of 1 lemon, 1 tablespoon of apple cider vinegar, 1/8th teaspoon salt, and 1 pinch of black pepper. Puree until smooth. If necessary, add more salt and pepper to taste. Drizzle over your favorite summer salad or use as a dip for summer veggies!

Side shot of Green Goddess Dressing in a wood bowl with a black spoon drizzling some in.

More Easy Salad Dressings

The post Green Goddess Dressing appeared first on Budget Bytes.

Cherry Turnovers

Cherry Turnovers are a delicious baked dessert made with flaky puff pastry and sweet, tart cherry sauce. This is the best easy dessert recipe!

The post Cherry Turnovers appeared first on Budget Bytes.

These Cherry Turnovers are a scrumptious dessert that’s super easy to make and land at a little over a dollar per serving! The best part? It takes just 20 minutes to get them in the oven! Get ready to collect loads of compliments after you make this easy Cherry Turnover recipe. Though, I should warn you: The puff pastry shatters into delicious buttery flakes as soon as you bite it, so you’ll want to wipe the crumbs off your shirt before heading into a meeting. (I guess that’s less of a “warning” and more of a “Note-To-Self,” but you catch my drift.)

Two cherry turnovers on a plate, one cut in half with the filling dripping out.

What Are Cherry Turnovers

Cherry Turnovers are a popular baked dessert made of flaky puff pastry dough filled with sweet and tart Cherry Sauce. Though they’re a fantastic end-of-dinner delight, they can also be enjoyed for breakfast. (Argue all you want about the breakfast part, but you make puff pastry with flour, butter, and sometimes egg, which is basically a pancake. )

Ingredients For Cherry Turnovers

This is one of those perfect desserts that require minimal effort, so it’s a big win in my book. The ready-made dough is folded over the filling (which can also be ready-made). It’s then sealed, baked until golden brown, and drizzled with a sugar glaze. Boom! Heaven. Here’s what you’ll need to make my easy recipe for Cherry Turnovers!

  • Cherry Filling: I use canned cherry filling. Is it cheaper and better than my Cherry Sauce? No. But it’s convenient, and sometimes that beats the tastiest thing ever. But, if you have a few extra minutes, I highly recommend using my Cherry Sauce recipe.
  • Puff Pastry Sheets: this ready-made dough’s buttery layers crisp and rise when baked, giving you that thunderous shatter that’s a hallmark of any legit flaky pastry.
  • Egg: is beaten and used to help seal the seams of the folded dough. It’s also brushed over the dough to create a golden glossy finish. Yes, you can skip it. A golden laminated finish is strictly for presentation, and you can use water or milk to seal the dough. However, water or milk might not hold the bond, so take that gamble with your eyes wide open.
  • Powdered Sugar: is the foundation of our sugar glaze. If you don’t have powdered sugar, sprinkle granulated sugar on the pastries after washing them with egg to create a sweet textured finish. You can also skip the powdered sugar glaze and the granulated sugar. These pastries will still be knockouts. Promise.
  • Milk: is used to create a glaze from powdered sugar. You can also use water, though it will be less creamy.

How To Serve Cherry Turnovers

Cherry turnovers can be served warm or at room temperature. (Or cold as a late-night treat while bingeing your favorite Netflix show.) They are great paired with ice cream and will blow your mind when you have them with No-Churn Balsamic Peach Ice Cream or No-Churn Strawbery Ice Cream. As I mentioned, I also enjoy Cherry Turnovers as a breakfast pastry and love them paired with Maizena. They’re also a wonderful addition to any brunch table. (Did I just admit to stuffing my face with Cherry Turnovers 24 hours a day? Only if you read between the lines.)

How To Store Cherry Turnovers

You can store leftover Cherry Turnovers in an airtight container at room temperature for three to four days. (They will not last a day, much less 3 to 4 days, but I honor your hopes and dreams, homie.)

Other Turnover Flavor Ideas

With the magic of puff pastry, you’re always less than an hour away from a delicious, crispy, turnover. What you fill it with is only limited to your imagination! I love turnovers made with these sauces:

Overhead view of cherry turnovers on a wire cooling rack.
Two cherry turnovers stacked on a plate, one cut in half with filling spilling out.
Print

Cherry Turnovers

Cherry Turnovers are a delicious baked dessert made with flaky puff pastry and sweet, tart cherry sauce. This is the best easy dessert recipe!
Course Dessert
Cuisine American
Total Cost $9.85 recipe / $1.23 serving
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 416kcal

Ingredients

  • 2 sheets puff pastry, thawed $5.49
  • 2 cups cherry pie filling $3.99
  • 1 large egg, beaten $0.09
  • 1/2 cup powdered sugar $0.27
  • 1 Tbsp milk $0.01

Instructions

  • Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Roll each thawed piece of puff pastry gently into a square, then cut each sheet into 4 squares. Place the 8 squares on the baking sheet.
  • Place 1/4 cup of cherry pie filling into the middle, left of center, of each square.
  • Brush a little of the beaten egg along the outside edges of each puff pastry square.
  • Fold the bottom right corner of the dough over the filling and press it into the top left corner. Seal the edges with a fork.
  • Use a pastry brush or paper towel to add a very light layer of the beaten egg over the top of the puff pastry turnover. Bake for 20 to 25 minutes until the puff pastry has risen and is golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.
  • Mix the milk with the powdered sugar to make a glaze. Use a spoon to drizzle the glaze over the turnovers. Then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1pastry | Calories: 416kcal | Carbohydrates: 44g | Protein: 6g | Fat: 24g | Sodium: 173mg | Fiber: 1g
Icing being drizzled over two cherry turnovers on a plate.

How to Make Cherry Turnovers – Step by Step Photos

Puff pastry cut into squares on a cutting board.

Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Place the floured side of the thawed puff pastry sheet on your work surface and use a rolling pin (or wine bottle) to gently roll each sheet into a 12-inch by 12-inch square. Then cut each puff pastry sheet into four squares. Place the eight squares on the baking sheet.

Cherry filling being spooned onto puff pastry squares.

Place 1/4 cup of cherry pie filling (or Cherry Sauce) into each square’s middle, just left of center, and leave a 1-inch border around the edges. Don’t overfill the turnovers, or they will be difficult to seal.

Puff pastry brushed with egg wash.

Use a pastry brush, a paper towel, or your finger to brush a little of the beaten egg along the outside edges of each puff pastry square.

puff pastry being folded over the cherry filling.

Fold the bottom right corner of the dough over the filling and press it into the top left corner to create a triangle.

Puff pastry seams being sealed with a fork.

Seal the edges of the triangle with a fork. Trim any wonky corners with a small knife.

Egg being brushed on top of the puff pastry.

Use a pastry brush or paper towel to add a very light film of 1 beaten egg over the top of each puff pastry turnover. Bake in your preheated 400°F oven for 10 minutes. Move the baking pan so the front of the baking pan is now facing the back of the oven. Then bake an additional 10 to 15 minutes until the puff pastry rises and turns golden brown. Remove the pastries from the oven and cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.

Puff pastries being glazed.

Once the pastries have cooled, mix 1 tablespoon of milk with the 1/2 cup of powdered sugar until a thick glaze forms. Use a fork or spoon to drizzle the glaze over the turnovers. A fork creates more distinct lines and a spoon drizzles globs of glaze; choose your own adventure. Don’t tell anyone they’re ready until you’ve had at least one and enjoy your second with loved ones!

Side view of cherry turnovers on the wire cooling wrack.

More Easy Dessert Recipes

The post Cherry Turnovers appeared first on Budget Bytes.

Pinchos De Pollo (Puerto Rican Chicken Skewers)

Smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers, are a beloved island street food that’s easy to make at home!

The post Pinchos De Pollo (Puerto Rican Chicken Skewers) appeared first on Budget Bytes.

If you’re looking for an easy, budget-friendly treat everyone at the BBQ will love (especially your Boricua friends), you have to make smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers! This beloved island street food is easy to recreate at home, even if you don’t have a grill!

Overhead shot of Pinchos de Pollo on a black grill plate.

What Are Pinchos?

Pinchos is Spanish for “spikes” and refers to Puerto Rican meat skewers, one of the island’s most famous street foods. They are a late-night favorite of folks who’ve spent a little too much time at the bar and need to eat their way back to reality. Boricuas make Pinchos with many different types of meat (and sometimes veggies), but the most popular choices are chicken and pork. The meat is chopped, marinated, skewered, grilled over charcoal, and topped with a piece of bread or Tostones, AKA fried green plantain.

Ingredients For Pinchos De Pollo

Grilling Pinchos De Pollo over charcoal is traditional. However, I’m an avid indoors person and don’t like being exposed to the elements, so I made these on a grill plate. You should def open all of the windows or plan on explaining to the fire department that you’re grilling inside. (This happened to me a few days ago when I couldn’t get my smoke alarm to turn off and my security system automatically summoned my local firefighters… during a live virtual cooking demo. Not mortifying at all.) Here’s what you’ll need to make Pinchos De Pollo:

  • Chicken Thighs– have enough fat in them to withstand heavy grilling without drying out. You can, of course, substitute chicken thighs with whatever meat your heart desires. Bits of chopped marinated pork and beef are popular choices, as are shrimp. If you’re a veg head, try this recipe with whole baby bella mushrooms. Cooking times are different for different cuts of meat and veggies, so if you choose to change up the star of the show, use a thermometer to help you know when things are cooked through.
  • Adobo and Sazón– these Puerto Rican spice blends are heavy-duty flavor bombs and work quickly to infuse your chicken with earthy, tangy, notes. If you don’t have Adobo or Sazón, I’ve included recipes for you in the recipe card below.
  • BBQ Sauce– glazes the chicken, adds deep flavor, and helps create char marks. Use your favorite brand, though I’d steer clear of anything too sweet, as it will change the flavor profile and accelerate the charring. You can always make our easy recipe for Homemade BBQ Sauce, which is perfect for Pinchos De Pollo.
Over head shot of hand lifting Pinchos De Side shot of hand lifting Pinchos de Pollo on a black grill plate.

What Can You Serve With Pinchos De Pollo?

These Pinchos de Pollo pair beautifully with Arroz Con Habichuelas (Puerto Rican Rice And Beans) and Tostones (Fried Green Plantain). You can also serve them with Ensalada De Aguacate (Avocado Salad) and Yuca En Escabeche (Pickled Yuca Root).

How To Store Pinchos

When it comes to chicken left at room temperature, you should eat it or store it within 2 hours before harmful bacteria start to form. That time frame reduces to 1 hour if temperatures are above 90°F. Store leftover Pinchos De Pollo in an air-tight container with as much air removed as possible. Refrigerate for up to 3 days. Freeze for up to 3 months. Reheat in a 350°F oven or a microwave until steaming.

Over head shot of hand lifting Pinchos de Pollo on a black grill plate.
Overhead shot of Pinchos De Pollo on a black grill plate.
Print

Pinchos De Pollo

Smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers, are a beloved island street food that's easy to make at home! Get ready for a little piece of heaven!
Course Appetizer
Cuisine Latin, Puerto Rican
Total Cost ($7.67 recipe / $1.28 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 skewers
Calories 623kcal

Ingredients

  • 3 lbs boneless and skinless chicken thighs, about 5 to 6 $5.97
  • 2 tsp adobo* $0.10
  • 1 1/2 tsp sazón** $0.19
  • 2 tsp salt $0.16
  • 2 Tbsp cooking oil, plus a touch more for greasing $0.09
  • 1 cup BBQ Sauce $1.16

Instructions

  • Pat chicken thighs dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh).
  • Add the adobo, sazón, and salt to a large bowl and mix.
  • Add the chopped chicken thighs to the bowl along with the cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.
  • Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don't burn. It's best to soak a few extra skewers just in case one of them breaks.
  • When you're ready to cook, preheat a grill pan on high. Then thread a thigh's worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.
  • When the grill pan is smoking hot, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other.
  • After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken, and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!

See how we calculate recipe costs here.

Notes

*If you cannot source adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
**A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón, use the following:
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
Sazón and adobo share a lot of similar ingredients but are used at different points in the cooking process and will develop slightly different colors and flavors.

Nutrition

Serving: 1skewer | Calories: 623kcal | Carbohydrates: 21g | Protein: 37g | Fat: 43g | Sodium: 1531mg | Fiber: 1g
Overhead shot of Pinchos De Pollo on a black grill plate.

How to Make Pinchos De Pollo – Step by Step Photos

Overhead shot of cut chicken thighs on a wood cutting board.

Pat 3 pounds of chicken thighs (about 5 to 6 thighs) dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh). You don’t have to line up your chicken obsessively as I did. For the record, I’m jealous of your freewheeling ways.

Overhead shot of spices to make Pinchos de Pollo in a white bowl.

Add 1 1/2 teaspoons adobo, 2 teaspoons sazón, and 2 teaspoons salt to a large bowl and mix.

Overhead shot of cut chicken marinating in a white bowl.

Add the chopped chicken thighs to the bowl along with the 2 tablespoons of cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.

Overhead shot of wood skewers soaking in water in a white sheet pan.

Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don’t burn. Soak a few extra skewers just in case the skewer gods decide to bless you with weak wood.

Overhead shot of Pinchos De Pollo being brushed with BBQ sauce.

When you’re ready to cook, preheat a grill pan on high. Then carefully thread a thigh’s worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other, so leave room for Jesus. Otherwise, the chicken won’t cook evenly. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.

Overhead shot of Pinchos De Pollo cooking on a black grill plate.

When the grill pan is smoking hot, and I mean LITERAL smoke is billowing from it, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other. (Did you open those windows???)

Overhead shot of Pinchos De Pollo cooking on a black grill plate.

After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!

Side shot of hand lifting Pinchos de Pollo on a black grill plate with a loaf of bread in the back ground.

Will you look at that savory, succulent, meaty, mouth-watering goodness?! Sigh. I want some right now!!!! Serve the Pinchos De Pollo as is. Or go the traditional route and top the skewers with slices of bread or Tostones (AKA fried green plantains). PS If you want my easy recipe for Tostones, let me know in the comments!

More Easy Puerto Rican Recipes

The post Pinchos De Pollo (Puerto Rican Chicken Skewers) appeared first on Budget Bytes.

Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!

Close up overhead view of a bowl full of coconut curry chickpeas with naan bread on the side.

What’s in Coconut Curry Chickpeas

You’ll only need a handful of ingredients to make this warm and hearty dish, most of which you can keep on hand for last-minute dinners. Here are the ingredients you’ll need to make coconut curry chickpeas:

  • Aromatics: onion, garlic, and ginger create a powerful flavor base for this dish.
  • Spices: Curry powder and cumin. If you want a hot curry, you can always add a bit of cayenne pepper, too!
  • Tomato sauce: a little bit of tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut.
  • Coconut milk: full-fat coconut milk gives the curry sauce a ton of body and provides a creamy base to balance the potent flavors of the spices and aromatics.
  • Chickpeas: Inexpensive chickpeas fill out this dish, providing tons of belly-filling power and good-for-you fiber.
  • Kale: kale adds a little more variety in texture, color, and flavor to this dish. If you’re not into kale, you can substitute with fresh spinach.

What Kind of Curry Powder to Use

Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve never met a curry powder that I didn’t like, so I don’t have one particular brand to suggest, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.

You also have the option to use either hot or mild curry powder. If you enjoy spicy foods you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.

How to Serve Coconut Curry Chickpeas

This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.

Overhead view of a skillet full of coconut curry chickpeas with a wooden spoon.
Overhead view of a bowl full of coconut curry chickpeas with a piece of naan.
Print

Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
Course Dinner, Main Course
Cuisine Indian
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 615kcal

Ingredients

  • 1 yellow onion $0.38
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1.5 Tbsp curry powder $0.45
  • 1 tsp cumin $0.10
  • 2 15oz. cans chickpeas, drained $1.58
  • 1 8oz. can tomato sauce $0.50
  • 1 13.5oz. can full-fat coconut milk $2.99
  • 4 oz. chopped kale (about 3 cups) $0.75

Instructions

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
  • Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
  • Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
  • Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
  • Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 615kcal | Carbohydrates: 73g | Protein: 23g | Fat: 29g | Sodium: 316mg | Fiber: 22g
Close up side view of a bowl full of coconut curry chickpeas.

How to Make Coconut Curry Chickpeas – Step by Step Photos

Diced onion, minced garlic, and grated ginger in a deep skillet.

Dice one yellow onion, mince two cloves of garlic, and grate about one teaspoon of fresh ginger. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.

Spices added to the skillet with onions, garlic, and ginger.

Add 1.5 Tbsp curry powder and 1 tsp cumin to the skillet. Continue to stir and cook for about one minute more to toast the spices.

Chickpeas, tomato sauce, and coconut milk added to the skillet.

Drain two cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat).

Simmered chickpeas in curry sauce.

Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.

Fresh kale added to the skillet.

Add 4 oz. (about three cups) of fresh chopped kale to the skillet. I buy the pre-chopped bagged kale to make this easier.

Finished coconut curry chickpeas with wilted kale.

Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).

Finished skillet full of coconut curry chickpeas with naan and a wooden spoon.

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

The post Strawberry Spinach Salad appeared first on Budget Bytes.

I’ve made several versions of Strawberry Spinach Salad over the years, but this by far is my favorite! It includes fresh strawberries, salty feta cheese, candied pecans, and an easy homemade balsamic vinaigrette. The textures and flavors are insanely delicious and compliment each other perfectly! It reminds you of a fancy salad that you’d get at a cafe, but you can make it at home for a fraction of the cost. This is one of those “summer” salads that I could literally eat all year long!

Close up overhead shot of plated strawberry spinach salad.

What’s in Strawberry Spinach Salad

Strawberry Spinach Salad includes lots of wonderful flavors and textures that compliment each other perfectly. Here’s what you’ll need:

  • Baby Spinach – a simple bed of spinach greens is the base foundation for this salad.
  • Strawberries – fresh, juicy, strawberries add a simple and wonderful sweetness.
  • Red onion – slightly sharp and a nice contrast to the sweetness of the strawberries and candied pecans. 
  • Feta cheese – soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese or blue cheese would also work well.
  • Candied pecans – these candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!
  • Balsamic vinaigrette – easy homemade balsamic vinaigrette dressing tops it all off.

Balsamic Vinaigrette Dressing

The dressing for this strawberry salad is probably my favorite part…ok it’s actually tied with the candied pecans! I started with Beth’s easy homemade balsamic vinaigrette and made one adjustment by replacing the mayonnaise with honey for a slightly sweeter taste. The results – absolutely amazing!

You can certainly use a store bought balsamic vinaigrette if you don’t have a well stocked pantry with all the necessary ingredients on hand, but I promise this homemade balsamic vinaigrette will taste wayyy better! I highly recommend you give it a try! ;)

Budget-Friendly Recipe Tips

  1. If chopped nuts are a little too costly at your local store, toast up some day-old bread to use in place of the chopped pecans, similar to our Panzanella salad.
  2. To bulk up the salad and make it stretch a little further, add your favorite pasta like penne or bow-tie pasta.
Side view of plated strawberry spinach salad

How To Store Strawberry Spinach Salad

Strawberry spinach salad stores well in the fridge for up to 3 days. In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.

Serving Suggestions

This salad makes a great lunch meal by itself, Monti and I totally gobbled it up at the test studio, but you can also add some grilled chicken or sautéed shrimp on top for a more filling meal. This salad also pairs well with other leaner protein like baked cod and pan-seared chicken.

Overhead shot of two plates of strawberry spinach salad with a small bowl of strawberries and feta cheese on the side.
Overhead close up shot of plated strawberry spinach salad.
Print

Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!
Course Salad
Cuisine American
Total Cost $8.72 recipe / $2.18 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 side salads
Calories 405kcal

Ingredients

Balsamic Vinaigrette

  • 1/3 cup olive oil $1.10
  • 3 Tbsp balsamic vinegar $0.45
  • 2 Tbsp honey $0.50
  • 1/2 Tbsp Dijon mustard $0.09
  • 1 garlic clove, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp freshly cracked black pepper $0.02

Candied Pecans

  • 1/2 Tbsp butter $0.07
  • 2 Tbsp brown sugar $0.08
  • 1 pinch salt $0.01
  • 1/2 cup chopped pecans $1.15

Salad

  • 8 oz baby spinach $1.83
  • 1/2 lb strawberries, sliced $1.25
  • 1/4 red onion, thinly sliced $0.21
  • 2 oz crumbled feta cheese $1.82

Instructions

  • Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
  • Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
  • Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
  • Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
  • Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
  • Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
  • Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g

Do you love easy summer salad recipes? Try our Creamy Cucumber Salad, Panzanella, or Summer Vegetable Pasta Salad.

HOW TO MAKE STRAWBERRY SPINACH SALAD – STEP BY STEP PHOTOS

Prepared balsamic vinaigrette dressing

Start by making the homemade balsamic vinaigrette. Add 1/3 cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp honey, 1/2 Tbsp Dijon mustard, 1 garlic clove minced, 1/2 tsp dried basic, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper to a jar, bowl, or blender. Add a top to the jar and shake, whisk in a bowl, or blend until all the ingredients are evenly combined. Set the vinaigrette dressing aside.

Chopped pecans, butter and brown sugar in a nonstick skillet

Next make the candied pecans. In a small non-stick skillet add 1/2 Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat while stirring just until the butter and brown sugar begins to melt. Add 1/2 cup of chopped pecan and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coating the pecans.

Candied pecans spread out on a parchment lined baking sheet

Remove the skillet from the heat immediately, to prevent the brown sugar from over cooking and burning. Transfer the candied pecans to a parchment lined baking sheet, spread out in a flat layer. Allow them to cool for 10 minutes and the sugar coating will fully harden.

Sliced strawberries, sliced red onion, feta cheese, and canided pecans on a wood cutting board

Now prep the rest of the salad ingredients. Wash and slice 1/2 pound of strawberries, thinly slice 1/4 of a red onion, portion out 2 oz of crumbled feta cheese, and gather your cooled candied pecans.

Baby spinach in a large serving bowl with balsamic vinaigrette dressing

Divide 8 oz of spinach between four salad plates (roughly 2 oz per plate) or you can add all of the spinach to a larger serving bowl. Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle 1/3 cup of the dressing over the bowl of spinach. Reserve the rest of the dressing to add right before serving.

Overhead close up shot of plated strawberry spinach salad.

Divide the toppings (sliced strawberries, sliced red onion, 1 tablespoon of crumbled feta, and 1-2 tablespoons of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl. Drizzle each salad with a little more of the balsamic dressing and enjoy!

More Easy Salad Recipes

The post Strawberry Spinach Salad appeared first on Budget Bytes.