Category: Seasonal

Homemade Applesauce

A simple & delicious Homemade Applesauce recipe with no added sugar, four simple ingredients, and lots of cozy fall flavor!

The post Homemade Applesauce appeared first on Budget Bytes.

I always get a warm and cozy feeling anytime I make homemade applesauce. The smell of apples and cinnamon spreads through the kitchen as it cooks and soon the scent of Fall has filled the entire house. Fall is also the best time to make this homemade applesauce recipe because apples are in season so there are a lot of varieties to choose from, their flavor is at their peak, and they’re inexpensive. Sure you can buy store-bought applesauce, but trust me it’s no comparison to the taste of homemade applesauce!

Two small bowls of homemade applesauce with apples and cinnamon on the side.

Ingredients for Homemade Applesauce

You only need 4 simple ingredients to make this easy homemade applesauce recipe:

  • Apples – Of course, there are lots of different apples to choose from when making applesauce, but in general you’ll want to stick with sweet or semi-sweet varieties. If you choose a tart apple, like granny smith, you may want to add some additional sugar. We used Gala apples for this recipe.
  • Water –  Water is used to cook the apples. Using water instead of apple juice or apple cider allows the fresh flavor of the apples to shine through!
  • Ground cinnamon – A touch of ground cinnamon goes a long way and tastes great with cooked apples. It also gives the applesauce just a hint of flavor. 
  • Lemon juice – A little lemon juice brightens up the applesauce and helps the flavors pop. Don’t skip this one!

That’s it! Perfect homemade applesauce and no added sweetener needed.

What Kind of Apples Are Best For Making Applesauce?

You can honestly use several different types of apples to make applesauce. But to keep from having to add any sugar or sweetener, I suggest using a sweeter or semi-sweet variety of apple, like Fuji, Gala, Pink Lady, or Honeycrisp. You can use just one kind or a combination of 2 varieties if you want. And, of course, if you’re making your applesauce during the fall season, you’ll find the best deals and the sweetest apples during this time of year. ;)

Should You Peel The Apples?

This is a great question and it honestly depends on personal preference. I like to peel my apples when making applesauce in order to get a smoother consistency. But it’s definitely not required. If you’re short on time, just give them a good wash and leave the peel on.

How To Store Homemade Applesauce?

Homemade applesauce stores very well in the refrigerator and the freezer. Just store any leftover applesauce in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. To thaw the applesauce, let it sit in the refrigerator overnight.

Homemade applesauce in a small saucepan with apples and a napkin on the side.
Two small bowls of homemade applesauce with apples and cinnamon on the side.
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Homemade Applesauce

A simple & delicious Homemade Applesauce recipe with no added sugar, four simple ingredients, and lots of cozy fall flavor!
Course Breakfast, Dinner, Lunch
Cuisine American
Total Cost $5.14 recipe / $0.85 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 190kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 6 large apples (about 3 lbs.) $5.07
  • 1/4 tsp ground cinnamon $0.03
  • 3/4 cup water $0.00
  • 2 tsp lemon juice $0.04

Instructions

  • Wash, peel, and remove the core from the apples. Chop the apples into small 3/4 inch chunks.
  • Add the chopped apples, ground cinnamon and water to a medium pot and place a lid on top. Heat the apples over medium, allowing them to come up to a simmer. Continue to simmer the apples for 15-20 minutes, stirring occasionally, until they are tender. The total cook time will vary depending on the variety of apple used.*
  • Remove the pot from heat. Mash the apples with a potato masher inside the pot for a chunky texture. Or allow the apples to cool slightly and blend with an immersion blender or carefully inside a blender for a smoother texture.
  • Add the lemon juice to the applesauce and stir to combine. Serve homemade applesauce warm or chilled in the refrigerator.

See how we calculate recipe costs here.

Notes

* If the applesauce is too thick you can add a little more water, or if it’s too runny it can be simmered a little longer, without a lid, to thicken.

Nutrition

Serving: 0.5cups | Calories: 190kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Sodium: 7mg | Fiber: 9g
Side view of two bowls of homemade applesauce.

How to Make Homemade Applesauce – Step by Step Photos

Overhead view of six apples on a counter.

Wash, peel, and remove the core from 6 apples. Chop the apples into 3/4 inch small chunks.

Overhead view of peeled and diced apples in a small saucepan with cinnamon and water being poured on top.

Add the chopped apples, 1/4 tsp ground cinnamon, and 3/4 cup of water to a medium pot and place a lid on top. Heat the apples over medium heat, allowing them to come up to a simmer. Continue to simmer the apples for 15-20 minutes, stirring occasionally, until they are tender. The total cook time will vary depending on the variety of apple used.

Overhead view of cooked apples in a saucepan being mashed with a potato masher.

Remove the pot from heat. Mash the apples with a potato masher inside the pot for a chunky texture. Or allow the apples to cool slightly and blend with an immersion blender or carefully inside a blender for smoother texture.

Overhead view of mashed homemade applesauce in a small saucepan.

Add the 2 tsp of lemon juice to the applesauce and stir to combine. Serve homemade applesauce warm or chilled in the refrigerator. Enjoy!

Homemade applesauce in a small saucepan with apples and a napkin on the side.

More Easy Apple Recipes

The post Homemade Applesauce appeared first on Budget Bytes.

Stuffed Sweet Potatoes

These easy Stuffed Sweet Potatoes are the perfect quick meal for fall. They come together in under 30 minutes and are great for meal prep!

The post Stuffed Sweet Potatoes appeared first on Budget Bytes.

It doesn’t get much easier or budget-friendly than these vegan Stuffed Sweet Potatoes loaded with tangy dressed Kale and tart Cranberries. Everything is cooked in a microwave, the dishes are minimal, and the potatoes are ready in about 15 to 20 minutes. Oh, and they are perfect for meal prep. This one is going into heavy rotation!

Three stuffed sweet potatoes on a wooden block with cranberries and pepitas on the side.

What Is a Stuffed Sweet Potato?

It’s all in the name. You can stuff a sweet potato with pretty much anything, but here, I’ve kept things plant-based by filling microwaved sweet potatoes with massaged kale and dried cranberries rehydrated in a citrusy sauce. These Stuffed Sweet Potatoes come together in no time and hold incredibly well, making them perfect for a work or school lunch.

Ingredients For Stuffed Sweet Potatoes

Here’s what you’ll need to make my easy recipe for Stuffed Sweet Potatoes:

  • Sweet Potatoes: Look for evenly shaped potatoes that are heavy for their size. You can, of course, go with a regular potato, but the cranberry flavors don’t pair as well.
  • Kale: This is the base of our filling. You can use any sturdy green here, as long as it’s not too peppery.
  • Cranberries: Rehydrated cranberries lend excellent tart flavors and chewy textures. If you only have sweetened, rinse them well and omit the honey in the recipe. Golden raisins and chopped prunes work as a substitute.
  • Apple Cider Vinegar: The base for our dressing, it adds zesty notes and helps rehydrate the cranberries.
  • Honey: Honey creates a subtle sweetness for the dressing. If you need to substitute it, use 1/4 teaspoon brown sugar. Make sure the sugar has dissolved in the dressing before using it to hydrate the cranberries.
  • Lemon Zest and Juice: The light citrus notes pair incredibly with cranberries and add dimension to the dressing. If you don’t have any lemon, substitute it with equal parts of apple cider vinegar.
  • Pepitas: AKA Pumpkin Seeds, add a necessary crunch to the final recipe. I used roasted pepitas, but raw ones are fine. Feel free to substitute with your favorite nut, especially peanuts, walnuts, or almonds.

What To Serve With Stuffed Sweet Potatoes

While they are a perfectly filling meal on their own, these beauties pair well with Roasted Chicken, Meatloaf, or Sausage Kebabs. If you want to add a little heft, top them with our Slow Cooker Chili Rubbed Pulled Pork.

How To Store

Sweet potatoes can be made ahead and stored in an air-tight container for up to 3 days. To reheat them, microwave until they are steaming and then stuff. The kale stuffing can also be made ahead and mixed with rehydrated cranberries. It will keep refrigerated in an air-tight container for up to 3 days. I do not recommend freezing the potatoes or the kale, as their textures will be compromised as they thaw.

Close up of a forkful of stuffed sweet potato with the plate in the background.
Three stuffed sweet potatoes on a wooden board.
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Stuffed Sweet Potatoes

These easy Stuffed Sweet Potatoes are the perfect quick meal for fall. They come together in under 30 minutes and are great for meal prep!
Course Main Course, Side Dish
Cuisine American
Total Cost $6.60 recipe / $1.65 each
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4
Calories 383kcal
Author Monti – Budget Bytes

Ingredients

  • 1/4 cup unsweetened dried cranberries $0.44
  • 2 Tbsp apple cider vinegar $0.09
  • 1/2 Tbsp honey $0.07
  • 1 lemon, zested and juiced $0.79
  • 4 large sweet potatoes $2.96
  • 2 cups chopped kale, packed $1.29
  • 1/2 Tbsp olive oil $0.06
  • 1 pinch salt $0.01
  • 1/4 cup pepitas $0.89

Instructions

  • In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
  • Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.
  • In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
  • Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.
  • Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
  • Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.

See how we calculate recipe costs here.

Nutrition

Serving: 1potato | Calories: 383kcal | Carbohydrates: 81g | Protein: 8g | Fat: 5g | Sodium: 216mg | Fiber: 13g

How to Make Stuffed Sweet Potatoes – Step by Step Photos

Cranberries marinating in a bowl.

In a microwave-safe bowl, add 1/4 cup cranberries, 2 tablespoons apple cider vinegar, 1 teaspoon honey, and the juice of 1 lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.

Sweet Potatoes being pierced with a fork.

Rinse the 4 sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave’s strength and size and the potatoes’ size.

Soaked cranberries being smashed with a fork.

In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.

Kale being massaged by hand.

Add 2 cups kale to a large bowl along with 1/2 tablespoon olive oil and 1 pinch of salt. Massage the kale for about 30 seconds until tender.

Cranberries and pepitas added to the kale in the bowl.

Mix the 1/4 cup of pepitas and the undrained cranberries into the kale.

Cooked sweet potatoes opened and mashed.

Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.  

Sweet potatoes stuffed with kale on a wooden cutting board.

Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.

Three stuffed sweet potatoes on a wooden board.

More Sweet Potato Recipes

The post Stuffed Sweet Potatoes appeared first on Budget Bytes.

Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad with fresh peaches and creamy burrata is one of our favorite things to serve guests during the summer. It’s so fresh, packed with so much flavor, super satisfying, and the best part? -it’s very easy to make! Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a…

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Grilled Steak Salad recipe in a platter.

Our Grilled Skirt Steak Salad with fresh peaches and creamy burrata is one of our favorite things to serve guests during the summer. It’s so fresh, packed with so much flavor, super satisfying, and the best part? -it’s very easy to make!

Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a nice and tender grilled piece of meat!

How to Make Our Grilled Skirt Steak Salad

Process

MARINADE

  1. Place all marinade ingredients into a liquid measuring cup and whisk together.
  2. Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.
Marinated skirt steak in a baking dish.

VINAIGRETTE

  1. Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
  2. With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.

SKIRT STEAK

  1. Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
  2. Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
  3. Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.
Grilled skirt steak cut on a cutting board.

ASSEMBLY

  1. Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.
A peach and red onion salad with lettuce.
Peach and burrata salad recipe with steak.
Lettuce with steak and burrata.

Why We Love Skirt Steak Cut of Beef

Skirt steak is a cut of beef from the plate (between the brisket and flank). It’s often confused for the hangar and flank, mostly due to the location of the cut. Our top three reasons with love skirt steaks are:

  • We love the great, natural flavor you get from this particular cut of beef.
  • It’s fairly inexpensive compared to other cuts of beef (for that reason, you can easy feed a crowd without breaking the bank).
  • It cooks up very quickly!

Why We Prefer Marinating Skirt Steak

Skirt steak is often overlooked because it’s not considered a tender cut of beef. For this reason we always marinate our skirt steaks. Marinating skirt steaks (especially with an acid component, in this case red wine vinegar and whole grain mustard) really helps to tenderize the steak.

We always recommend marinating skirt steak for at least 6 hours for tenderness, but not more than 24 hours. We often find that marinated skirt steak for over 24 hours breaks the muscle tissue down a little too much, creating a a mushy mess.

Close up view of grilled skirt steak salad.

Why Grilling Skirt Steak is Our Preferred Cooking Method

This mainly comes down to flavor! We love the char-grilled flavor you get from throwing the steak on the grill.

Skirt steak also really benefits from fast, high temperature cooking, which is great for grilling.

If you don’t have a grill or grill pan you can always use a large cast iron skillet!

Grilled skirt steak salad with a dressing being poured on top.

Tips and Tricks for Success

  • Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
  • Don’t overcook the steak – which will only cause the steak to become tough and chewy.
  • Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
  • Use high heat cooking, for a short amount of time on each side for the best results!

More Delicious Grilled Beef Recipes You Will Love

Lettuce with steak and burrata.
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Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad is the perfect summer salad! It's loaded with a simple marinated skirt steak, fresh sliced peaches and creamy burrata, all atop a bed of spicy arugula that's tossed with an herb vinaigrette. Swap the sliced peaches out for thinly sliced apples for a salad you can enjoy all year long!
Course dinner, lunch, Main Course, Salad
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 15 minutes
Marinate Time 6 hours
Servings 4
Calories 750kcal
Author Teri & Jenny

Equipment

  • 1 grill or grill pan

Ingredients

skirt steak marinade

  • ½ cup oil
  • ¼ cup red wine vinegar
  • 1 tablespoon minced rosemary
  • 2 teaspoons minced thyme
  • 1 teaspoon minced sage
  • 3 minced garlic cloves

skirt steak

  • 2 tablespoon neutral oil with high smoke-point
  • 1 pound skirt steak
  • salt and pepper to taste

herb vinaigrette

  • 2 teaspoons minced shallots
  • 3 tablespoons minced basil leaves
  • 1 tablespoon minced thyme
  • 1 thinly sliced green onions
  • 1 minced garlic clove
  • 2 teaspoons whole grain mustard
  • 1 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

assembly

  • 8 cups baby arugula (or baby kale)
  • 2 yellow peaches, seeded and thinly sliced
  • ⅛ thinly sliced red onion
  • 8 ounces burrata cheese
  • red pepper flakes, optional
US Customary – Metric

Instructions

marinade

  • Place all marinade ingredients into a liquid measuring cup and whisk together.
  • Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.

vinaigrette

  • Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
  • With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.

skirt steak

  • Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
  • Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
  • Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.

assembly

  • Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.

Notes

Tips and Tricks for Success
  • Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
  • Don’t overcook the steak – which will only cause the steak to become tough and chewy.
  • Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
  • Use high heat cooking, for a short amount of time on each side for the best results!

Nutrition

Calories: 750kcal | Carbohydrates: 16g | Protein: 36g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 127mg | Potassium: 637mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1857IU | Vitamin C: 16mg | Calcium: 408mg | Iron: 4mg

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One Pot Pasta Recipe (with Zucchini and Sausage)

One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish. While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky…

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One pot pasta with sausage and zucchini.

One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish.

While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky sausage and half-moons of zucchini. For an extra special weeknight dinner, serve with a big loaf of garlic bread and a simple side salad.

How to Make Our One Pot Pasta Recipe

Ingredients

One pot pasta recipe ingredients on a kitchen counter.

Process

  1. Place a large pot over medium-high heat. Add the oil and sauté the sausage until browned and crumbled, 2 to 3 minutes.
  2. Add onions and sauté for 4 to 5 minutes.
Sausage cooking in a pot.
Sausage and onions cooking in a pot to make one pot pasta.
  1. Add the zucchini, garlic and thyme and continue to sauté for 2 minutes, then season with salt and pepper.
  2. Pour stock into the pot and bring to a boil. Add pasta and lower heat to medium.
Sausage and onions in a pot with zucchini.
One pot pasta recipe cooking in a pot.
  1. Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and the pasta is al dente, then season with salt and pepper.
  2. Top with freshly grated parmesan and toss together.
Pasta with zucchini and sausage.
One pot pasta with parmesan on top.
  1. Adjust seasonings and serve with more fresh grated parmesan and thyme.
One pot pasta in a couple of bowls with a fork in it.

Tips for the BEST One Pot Pasta

Follow these tips for the best sausage and zucchini one-pot pasta dinner!

  • When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
  • Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
  • If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.

Variations

To mix things up a bit or use what you have, try these easy variations:

  • Use yellow summer squash instead of or in addition to the zucchini.
  • Along with parmesan cheese, you can also use pecorino romano or mozzarella cheese.
  • Swap the spicy Italian sausage with mild, or use chicken or turkey sausage instead.
  • If you don’t have bucatini, use spaghetti or fettuccini noodles instead.
  • Can swap the chicken stock with vegetable stock if needed.
Two bowls of one pot pasta recipe.

Delicious Side Dishes to Serve with Our One Pot Pasta

While this dish can absolutely be a one-pot meal with the pasta, veggies, and meat in one dish, it also goes amazingly well with:

Storing and Reheating Leftovers

To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.

To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!

Close up on a bowl of one pot pasta.

More Delicious Pasta Recipes You Will Love

One pot pasta recipe in a bowl with a fork.
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One Pot Pasta Recipe (with Sausage and Zucchini)

Add this delicious and easy one pot pasta recipe to your weeknight menu (this week!) You'll love how simple and flavorful this dish is with spicy sausage, garden-fresh zucchini, and perfectly al dente bucatini pasta! And with only one pot to wash, clean up is just as easy!
Course dinner, Main Course
Cuisine Italian, Italian-american
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 618kcal
Author Teri & Jenny

Ingredients

  • 3 tablespoons olive oil divided
  • 2 spicy Italian sausages casings removed
  • 1 chopped yellow onion
  • 2 zucchini sliced lengthwise, then thinly sliced (into 1/2 circles)
  • 2 minced garlic cloves
  • 1 1/2 tablespoons minced thyme
  • 2 1/2 cups chicken stock
  • 1/2 pound bucatini
  • 1/2 cup freshly grated Parmesan
  • salt and pepper to taste

Instructions

  • Place a large pot over medium-high heat. Add oil and sauté sausage until browned and crumbled, 2 to 3 minutes.
  • Add oninos and sauté for 4 to 5 minutes.
  • Add zucchini, garlic and thyme and continue to sauté for 2 minutes. Season with salt and pepper.
  • Pour stock into the pot and bring to a boil.
  • Add pasta and lower heat to medium.
  • Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and pasta is al dente. Season with salt and pepper.
  • Top pasta with parmesan and carefully toss until well combined. Adjust seasonings and serve with more fresh grated parmesan and thyme.

Notes

Follow these tips for the best sausage and zucchini one-pot pasta dinner!
    • When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
    • Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
    • If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Storing and Reheating Leftovers
To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.
To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
 

Nutrition

Calories: 618kcal | Carbohydrates: 55g | Protein: 25g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 51mg | Sodium: 1544mg | Potassium: 783mg | Fiber: 4g | Sugar: 8g | Vitamin A: 419IU | Vitamin C: 27mg | Calcium: 222mg | Iron: 3mg

The post One Pot Pasta Recipe (with Zucchini and Sausage) appeared first on Spoon Fork Bacon.

Green Goddess Salad

This creamy, crunchy, and tangy Green Goddess salad is as delicious as it is easy to make, plus it’s ridiculously budget-friendly.

The post Green Goddess Salad appeared first on Budget Bytes.

This Green Goddess Salad recipe is so good every time I take a bite, I feel like screaming, “I can’t believe this is cabbage!”. If you’re looking for a delicious and refreshing salad that’s super easy to make and ridiculously budget-friendly (you will never pay for bagged salad again), then you need to try Green Goddess Salad. The creamy, herb-packed Green Goddess Dressing it’s made with is to die for.

Overhead shot of Green Goddess Salad in a white bowl.

What Is Green Goddess Salad?

Green Goddess Salad is believed to have been created in the 1920s in San Francisco as an homage to an actor in the play The Green Goddess. It’s usually a mixture of leafy greens and a zesty, herbaceous Green Goddess Dressing.

Ingredients for Green Goddess Salad

My recipe for Green Goddess Salad uses cabbage as the primary green, so this salad keeps well, making it a perfect choice for potlucks. Though I keep things simple to keep this recipe budget-friendly, this salad is often served with croutons and grilled shrimp or chicken. Here’s what you’ll need to make Green Goddess Salad:

  • Green Cabbage: is the base of our salad. It’s very budget-friendly and has a great shelf life. But if cabbage isn’t your thing, you can def sub this cabbage with about 8 cups of your favorite chopped greens.
  • Fennel Bulb: adds the traditional black licorice note that Green Goddess is known for. You can substitute the fennel with a cup of fresh tarragon leaves. make sure to reserve the fronds for an addition to the Green Goddess Dressing or to use as a garnish.
  • Green Onions: add pungency to the mix. If you don’t have green onions, sub with half a small white onion.
  • Italian Parsley: adds deep green color to the salad and grassy notes. You can substitute it with curly parsley if you wish or fresh basil.
  • Green Goddess Dressing: this herbaceous concoction is fantastic when prepared fresh (definitely check out our easy recipe!), but you can also get it pre-made at most major supermarkets.
Overhead shot of Green Goddess Salad being tossed in a white bowl.

How To Store Green Goddess Salad

This salad keeps really well. Though you can mix the dressing into the greens and refrigerate the salad for up to 5 days, the flavors mellow considerably. If you’re going to premix, I recommend giving it a good stir, tasting the greens, and adding a few pinches of salt and maybe a crack or two of black pepper before serving. I do not recommend freezing this salad, as the textures of the greens will change considerably as they thaw.

What To Serve With Green Goddess Salad

This is a perfect salad to bring to a get-together because it travels really well. Its herbaceous tangy notes make it a perfect pairing for lighter dishes like Easy Fish Tacos with Cumin Lime Slaw, Salmorejo, Tuna Patties, or Chicken Lettuce Wraps. But it is also hearty enough to pair with bolder flavors like BBQ Ribs, Sausage Kebabs, Roasted Chicken, and Classic Homemade Meatloaf.

Side shot of Green Goddess Salad in a white bowl.
Overhead shot of Green Goddess Salad in a white bowl.
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Green Goddess Salad

This creamy, crunchy, and tangy Green Goddess salad is as delicious as it is easy to make, plus it's ridiculously budget-friendly.
Course Salad
Cuisine American
Total Cost ($13.69 recipe / $1.71 serving)
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 2-cup servings
Calories 110kcal
Author Monti – Budget Bytes

Ingredients

  • 1 fennel bulb $3.49
  • 4 green onions $0.45
  • 1 green cabbage (about 3 lbs) $2.23
  • 1 cup Italian parsley leaves $0.79
  • 2 cups Green Goddess Dressing $6.73

Instructions

  • Rinse the fennel bulb under cool water. Slice the fennel bulb in half from root to stem. Trim off the stem, reserving the fennel fronds to use in the Green Goddess Dressing. If you've purchased pre-made dressing, use the fennel fronds as garnish.
  • Slice around the triangle-shaped core of each fennel bulb half. Place each half in a bowl of water to prevent the fennel from browning. Then chop each fennel half into 1/4-inch thick slices. Finally, cut the fennel slices into 1/4-inch dice. Keep the diced fennel in the water until ready to use.
  • Remove the roots from the green onions and then slice in 1/8 inch slices on the diagonal. Rough chop the Italian Parsley leaves.
  • Slice the green cabbage in half, and cut around the core. Next, cut each cabbage half into 1/4-inch thick slices. Then cut each slice into 1/4-inch strips. Finally, cut each strip into 1/4-inch dice. You should have about 10 to 12 cups of chopped cabbage.
  • Place the cabbage, onions, Italian parsley, fennel fronds, and fennel in a large bowl. Top with the Green Goddess Dressing. Toss the greens in the dressing. 
  • Taste the greens about ten minutes after adding the dressing; if necessary, add salt and pepper. If you are preparing the salad ahead of time, give it a big stir before serving, and add salt and pepper if necessary.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Sodium: 91mg | Fiber: 4g

How to Make Green Goddess Salad – Step by Step Photos

Overhead shot of a fennel bulb sliced in half on a wood cutting board.

Rinse 1 fennel bulb under cool water. Slice the fennel bulb in half from root to stem. Trim off the stem, reserving the fennel fronds to use in the Green Goddess Dressing. If you’ve purchased pre-made dressing, use the fennel fronds as garnish.

Overhead shot of a fennel bulb being sliced on a cutting board.

Slice around the triangle-shaped core of each fennel bulb half. Place each half in a bowl of water to prevent the fennel from browning. Then chop each fennel half into 1/4-inch thick slices. Finally, cut the fennel slices into 1/4-inch dice. (Squares of fennel slices that are 1/4 inch by 1/4 inch.) Keep the diced fennel in the water until ready to use.

Overhead shot of sliced green onions and parsley on a cutting board.

Remove the roots from 4 green onions and then slice in 1/8-inch slices on the diagonal. Rough chop 1 cup of Italian Parsley leaves.

Overhead shot of green cabbage being sliced on a cutting board.

Slice 1 green cabbage in half, and cut around the core. Next, cut each cabbage half into 1/4-inch thick slices. Then cut each slice into 1/4-inch strips. Finally, cut each strip into 1/4-inch dice. You should have about 10 to 12 cups of chopped cabbage.

Overhead shot of Green Goddess Dressing being added to chopped greens in a white bowl.

Place the cabbage, onions, Italian parsley, fennel fronds, and fennel in a large bowl. Top with 2 cups of Green Goddess Dressing. Toss the greens in the dressing.

Overhead shot of Green Goddess Salad in a white bowl.

The dressing will add loads of flavor to the greens, but it will also extract some of their water. So taste them about ten minutes after adding the dressing, and if necessary, add salt and pepper to taste. If you are preparing the salad ahead of time, give it a big stir before serving, and add more salt and pepper if necessary. I hope you enjoy this one as much as we did! Beth and I both couldn’t stop eating it!

Side shot of Green Goddess Salad in a white bowl.

More Easy Salad Recipes

More Easy Salad Recipes

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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.
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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
Author Monti – Budget Bytes

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

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Easy Corn Fritters

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a…

A Couple Cooks – Recipes worth repeating.

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

Corn Fritters

Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.

Ingredients in corn fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.

There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:

  • Fresh corn (or canned)
  • Green onion
  • Eggs
  • Milk
  • All-purpose flour
  • Cornmeal
  • Sugar
  • Baking powder
  • Garlic powder
  • Kosher salt
  • Oil, for frying
Corn Fritters

Fresh corn vs canned

The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).

We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.

Tips for frying corn fritters

This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:

  • Add just enough oil to cover the bottom of the pan. The corn fritters are pretty thin, so you can get away with a moderate amount of oil.
  • The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
  • Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
  • Remove the fritters to a baking rack. This helps them cool without getting soggy on the bottom.
  • Sprinkle with extra salt before serving. We like a sprinkle of flaky sea salt to really make the flavors pop!
Corn Fritters

Storage and make-ahead info

One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.

Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.

Sauce ideas for corn fritters

How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:

Corn Fritters recipe

More corn recipes

Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:

This corn fritters recipe is…

Vegetarian.

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Corn Fritters

Easy Corn Fritters

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12
Print Recipe

Description

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

Ingredients

  • 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
  • 1 green onion, thinly sliced
  • 2 eggs
  • ¾ cup milk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 ½ tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
  • Olive oil or neutral oil, for frying
  • Flaky sea salt, for garnish (or more kosher salt)
  • Parsley, for garnish
  • Sour cream or garlic aioli, for serving (or see Sauces section above)

Instructions

  1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
  2. In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
  3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
  4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Corn fritters, corn fritter recipe

A Couple Cooks - Recipes worth repeating.

Peach Cobbler

This buttery peach cobbler hits! You can use fresh or canned peaches, which makes this easy peach cobbler recipe a crowd and wallet-pleaser!

The post Peach Cobbler appeared first on Budget Bytes.

This buttery old-fashioned peach cobbler hits! Juicy summer peaches and a crispy cake-like topping will always be a crowd-pleaser, which is why this homemade peach cobbler recipe is perfect for any occasion, from a simple weeknight dessert to the star of the potluck. Plus, you can make it with fresh, canned, or frozen peaches, so it’s an easy recipe that’s also easy on your wallet! (It comes in at under a dollar a serving! Woot!!)

Overhead shot of peach cobbler with a scoop taken out in a glass pie plate.

What Is Peach Cobbler

Peach Cobbler is often credited as a dessert created in the American South, but it’s actually Native American in origin. This dish of sweet, juicy summer peaches baked with a simple buttery batter is so easy to make and so yummy it’s almost criminal. Be warned: it smells so good that your loved ones will beg to devour it straight from the oven. Let it rest a few minutes before you dig in because it’s LAVA HOT. I speak from experience.

Ingredients For Peach Cobbler

You might want to double this recipe for Peach Cobbler because it will go fast, and you might have some feelings about that. I recently had two teenagers destroy the whole thing before I finished my first serving, and I was inundated with waves of deep resentment. Here’s what you’ll need to make Peach Cobbler:

  • Peaches– are the star of the show here. You can use fresh, canned, or frozen. You don’t have to peel your peaches if you don’t want to. It’s a textural thing for me. If using canned, get them in their own juices, and don’t discard the juices. If they are canned in syrup, again, keep the juices, but omit the brown sugar in the recipe. If using frozen, let them thaw before mixing with the other ingredients.
  • Sugar – helps sweeten the batter and the filling and deepens the color of the crust. You’ll use brown and granulated, though if you only have one type, use what you have. This recipe is very forgiving.
  • Spices – cinnamon pairs beautifully with peaches, adding a gentle dimension to the flavor profile. I also use a touch of ground ginger and nutmeg to create a deeper flavor, but if your peaches are super tasty, feel free to skip them both.
  • Lemon Juice– adds a much-needed acidity to the sweet filling and helps thicken the peach juices. You can use fresh or bottled.
  • Cornstarch– helps thicken the peach juices while keeping them clear and glossy. If you don’t have cornstarch, thicken the filling with 2 teaspoons of all-purpose flour. FYI, it might get a little cloudy.
  • All Purpose Flour– creates the batter for the cobbler. We have not tested this recipe with gluten-free flour and can’t give any specific guidance, though I bet it would be tasty with almond flour.
  • Baking Powder – leavens and aerates the batter. If you don’t have baking powder, use 1/2 teaspoon of baking soda and add a tablespoon of lemon juice to the cup of milk called for in this recipe.
  • Almonds – pair incredibly with peaches and add texture to the cobbler. While I use sliced, feel free to use chopped. You can substitute the almonds with pecans or walnuts. Skip the almonds if you have a nut allergy or if they’re not as budget-friendly as you’d like.
  • Milk and Butter– create the batter. The fat in the milk keeps the crumb velvety, so use whole or add a tablespoon more butter if you’re using 2% milk. If you want to keep things vegan, use plant-based butter and milk.
  • Vanilla – scents the batter but can also be skipped if you don’t have any on hand.
Overhead shot of a scoop of peach cobbler in a white bowl topped with a scoop of vanilla ice cream.

What To Serve WitH Peach Cobbler

Warm Peach Cobbler pairs perfectly with our easy recipe for No-Churn Strawberry Ice Cream or double down on that peach flavor and make our amazing No-Churn Balsamic Peach Ice Cream. You can also drizzle it with our Easy Caramel Sauce or a few tablespoons of silky Blueberry Sauce. I love it topped with our Homemade Whipped Cream and Small Batch Crunchy Candied Walnuts.

How To Store Peach Cobbler

Peach cobbler is good for up to three days. Since it contains dairy, you’ll want to refrigerate it after it cools in an air-tight container. If you have leftovers, try to enjoy them within a day, as the flavors and textures dull quickly. You can also freeze peach cobbler. Cool it before storing it in an air-tight container with parchment paper on the surface. It will keep for up to 3 months.

How To Reheat Peach Cobbler

It’s best to reheat peach cobbler in a 350°F oven until steaming. If reheating from frozen, it’s fine to put the cobbler in the oven straight from the freezer. While you can reheat peach cobbler leftovers in a microwave, the texture of the cobbler will change. If you choose to go the microwave route, heat it in 30-second increments until steaming.

Side shot of peach cobbler with a scoop taken out in a glass pie plate.
Overhead shot of peach cobbler with a scoop taken out in a glass pie plate.
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Peach Cobbler

This buttery peach cobbler hits! You can use fresh or canned peaches, which makes this easy peach cobbler recipe a crowd and wallet-pleaser!
Course Dessert
Cuisine Southern
Total Cost ($7.15 recipe / $0.89 serving)
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 443kcal
Author Monti – Budget Bytes

Equipment

Ingredients

Filling

  • 6 peaches*, peeled and cut into 3/4 inch slices $2.76
  • 1/2 cup brown sugar $0.22
  • 1/4 tsp salt $0.02
  • 1/8 tsp ground ginger $0.02
  • 1 tsp cornstarch $0.04
  • 1 tsp lemon juice $0.03

Batter

  • 8 Tbsp salted butter, melted $1.02
  • 1 1/2 cups flour $0.21
  • 1 cup sugar $0.40
  • 1/2 cup sliced toasted almonds $1.27
  • 1 1/2 tsp baking powder $0.09
  • 1/4 tsp cinnamon $0.02
  • 1 pinch nutmeg $0.01
  • 1/4 tsp salt $0.02
  • 1 cup milk $0.30
  • 1 tsp vanilla extract $0.72

Instructions

  • Set a rack in the middle of the oven and preheat it to 350°F. In a large bowl, mix the sliced peaches, brown sugar, salt, and ground ginger. Let the peaches sit for five minutes to absorb the sugar and spices and release their juices.
  • Set a large skillet over medium heat and add the peaches and their juices. Cook down the juices for about 5 minutes. Mix the cornstarch with the lemon juice to create a slurry, then add it to the peaches and stir well. Turn the heat to mid-high and bring to a boil.
  • When the juices have thickened to the point that they stay separated when you run a spoon through them (about 5 minutes), take the pan off the heat.
  • Add the melted butter to the pie dish and add the cooked peaches and their juices to the dish.
  • In a large bowl, mix the flour, sugar, sliced toasted almonds, baking powder, cinnamon, nutmeg, and salt.
  • Stir in the milk and vanilla and mix lightly, just until a batter forms. Pour the batter on top of the peaches.
  • Bake until the cobbler is golden brown, about 35 minutes. Cool before serving and enjoy!!

See how we calculate recipe costs here.

Notes

*You do not have to peel the peaches if you don’t want to. If using canned peaches, use two 15-ounce cans of peaches in their own juices. Do not drain the juices. If using frozen sliced peaches, use 2 pounds, but thaw them before mixing them with the brown sugar.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 71g | Protein: 6g | Fat: 16g | Sodium: 346mg | Fiber: 3g

How to Make Peach Cobbler – Step by Step Photos

Overhead shot of peaches and brown sugar with other filling ingredients in a white bowl.

Set a rack in the middle of the oven and preheat it to 350°F. In a large bowl, mix the 6 sliced peaches, 1/2 cup brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon ground ginger. Let the peaches sit for five minutes to absorb the sugar and spices and release their juices.

Overhead shot of of cornstarch slurry being added to peaches in a silver pan.

Set a large skillet over medium heat and add the peaches and their juices. Cook down the juices for about 5 minutes. Mix 1 teaspoon of cornstarch with 1 tablespoon of lemon juice to create a slurry, then add it to the peaches and mix in well. Turn the heat to mid-high and bring to a boil.

Overhead shot of of peaches being cooked in a silver pan to thicken their juices.

When the juices have thickened to the point that they stay separated when you run a spoon through them (about 5 minutes), take the pan off the heat.

Overhead shot of cooked peaches being added to butter.

Add 8 tablespoons of melted butter to the pie dish and add the cooked peaches and their juices to the dish.

Overhead shot of wet ingredients being mixed into dry ingredients.

In a large bowl, mix the 1 1/2 cups flour, 1 cup sugar, 1/2 cup sliced toasted almonds, 1 1/2 teaspoons baking powder, 1/4 teaspoon cinnamon, 1 pinch nutmeg, and 1/4 teaspoons salt. Stir in 1 cup milk and 1 teaspoon vanilla and mix lightly, just until a batter forms.

Overhead shot of raw peach cobbler in a glass pie plate.

Pour the batter on top of the peaches. The butter will rise to the top. I prefer a buttery, crispy topping, so I don’t stir the batter into the peaches. If you’d like to have some of the peaches popping through the topping, mix it lightly into the peaches.

Overhead shot of baked peach cobbler in a glass pie plate.

Bake until the cobbler is golden brown, about 35 minutes. Let it cool for a few minutes before serving and collecting ALL OF THE COMPLIMENTS. For the most amazing experience, top it with ice cream or whipped cream!

Overhead shot of a scoop of peach cobbler in a white bowl topped with a scoop of vanilla ice cream.

More Easy Peach Recipes

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Salmorejo

Salmorejo is a cold Spanish soup that’s delicious, creamy, easy to make, and a great way to use up summer tomatoes and day-old bread!

The post Salmorejo appeared first on Budget Bytes.

Salmorejo is a classic chilled Spanish soup that’s delicious, creamy, and a fabulous way to use up summer tomatoes and day-old bread! I had it for the first time in Barcelona and was hooked as soon as I tasted its tangy, velvety perfection. Because it’s an absolute breeze to put together and incredibly elegant, this Salmorejo recipe is often my first choice when throwing a summer dinner party, especially when I don’t want to spend loads of money or any time in a sweltering kitchen.

Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.

What Is Salmorejo?

Salmorejo is a traditional cold tomato soup from Spain. Traditionally, Salmorejo is garnished with a simple drizzle of olive oil but it can also be garnished with chopped hard-boiled eggs and ham. If you want to keep things plant-based, it’s also wonderful when garnished with diced strawberries, watermelon, and fresh summer basil. You can also garnish with chopped fresh zucchini and summer squash with Italian parsley.

What Is The Difference Between Gazpacho and Salmorejo?

Like Gazpacho, Salmorejo is made with ripe tomatoes, garlic, and olive oil. The big difference is that the tomatoes are blended with day-old bread and then strained, giving this cold summer soup a velvety body and silky mouthfeel.

Ingredients For Salmorejo

It’s hilarious how excited I am to share this recipe with you! I love it so much I’m making 350 portions this coming week for a fancy food festival in Portland. Since the soup has just a few ingredients, you’ll want to make sure you get the best you can afford. Here’s what you’ll need to make Salmorejo:

  • Tomatoes – are the base of this cold summer soup. Any tomato will do as long as it is flavorful and ripe. To create depth, I often blend different types like grape, cherry, plum, heirloom, and beefsteak tomatoes. I don’t recommend making this recipe if you don’t like tomatoes.
  • Day-Old Crusty White Bread – adds body and texture to the soup. Use a Baguette, Ciabatta, Boule, or a Country Loaf. Don’t use sliced white or wheat bread, as the dough’s preservatives and stabilizers will make the soup gummy. If your bread is fresh, remove the crust, chop it into large cubes, put it in a sheet pan, and dry it in a 250°F oven for ten to fifteen minutes or until it hardens.
  • Olive Oil -helps flavor the soup and creates its signature velvety mouth feel. If you don’t like how your olive oil tastes by itself, don’t use it in this recipe. With so few ingredients, there won’t be any way to mask the flavor. You can get fabulous olive oil at the grocery store on a budget. Just know what to look for: cold-pressed, extra-virgin, and packaged in a dark glass container or, better yet, a metal container. California Olive Ranch, Trader Joe’s, 365, Simple Truth, and Bertolli are wonderful budget-friendly choices.
  • Vinegar – Adds a hit of acidity. Use rounder, softer vinegar like sherry, red wine, or apple cider. If your tomatoes are very tangy and acidic then skip the vinegar.
  • Garlic – Adds loads of intense flavor. If you don’t like garlic, you can skip it, though the soup will taste flat. Try blending a tablespoon of raw onion into the soup instead.
Side shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles with a black spoon coming out of it.

Tips For Making Salmorejo

  1. Use ripe tomatoes. The riper the tomatoes, the sweeter and more flavorful the soup will be. Ripe tomatoes are fragrant, heavy for their size, and have firm flesh with a little give.
  2. Use day-old bread. Fresh bread will make your soup gummy, so dry it in a 250°F oven if necessary.
  3. Don’t over-blend the soup, which will make it gummy. 
  4. Experiment with different garnishes. While a simple drizzle of olive oil or hard-boiled eggs and chopped ham are traditional, try garnishing with other summer produce. Salmorejo pairs well with strawberries, watermelon, avocado, zucchini, summer squash, bell peppers, and fresh herbs like basil, parsley, cilantro, and thyme. Get creative and have fun!

What To Serve With Salmorejo

Salmorejo is incredible served with light summer salads like Creamy Cucumber Salad, Summer Sweet Corn Salad, and Panzanella. You can also serve it with heartier dishes like Tortellini Salad, Pasta Primavera, or Bruschetta Pasta.

How To Store Salmorejo

Store salmorejo in an air-tight container in the refrigerator for up to 3 days. You can freeze salmorejo, but it will dull the flavor a touch. While it will keep for up to 6 months in the freezer, the longer it’s frozen, the more flavor it loses. The components will separate during freezing, so blend again before serving. Do not heat the soup to thaw it. Leave it on the counter or thaw for no more than two hours or let it thaw overnight in the fridge.

Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.
Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.
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Salmorejo

Salmorejo is a cold Spanish soup that's delicious, creamy, easy to make, and a great way to use up summer tomatoes and day-old bread! On a hot summer day, it's pure tangy, velvety, perfection.
Course Appetizer, Dinner, Lunch
Cuisine Spanish
Total Cost ($9.78 recipe / $1.22 serving)
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 cups
Calories 216kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 3 lps tomatoes $6.57
  • 1/4 cup extra-virgin olive oil $0.72
  • 1 lb crusty white bread $2.00
  • 3 cloves garlic $0.24
  • 1 Tbsp apple cider vinegar $0.06
  • 1/2 cup water $0.00
  • 1/4 tsp salt $0.01
  • 1 Tbsp extra-virgin olive oil (optional garnish) $0.18

Instructions

  • Core the tomatoes by cutting them in quarters and removing the hard white center. Then chop them roughly. Roughly chop the garlic cloves. Add the vinegar to the water. Remove the crust from the bread and cut into large cubes.
  • Place the water, tomatoes, garlic, and bread in a blender. Puree until smooth. Do not over-blend, as it will create a gummy texture. If working with a smaller blender, divide the ingredients in half and blend in batches.
  • With the blender on low speed, slowly drizzle in the olive oil, then season with salt. Blend for a second or two and, if necessary, add more salt to taste. Cover and chill the soup in the refrigerator for at least 30 minutes before serving.
  • Strain the soup through a fine mesh sieve before plating. Use the back of a ladle to make quick work of it. Discard solids in the sieve.
  • Garnish with a drizzle of olive oil and get ready to enjoy your new favorite summer soup!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 216kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Sodium: 415mg | Fiber: 1g

How to Make Salmorejo – Step by Step Photos

Overhead shot of Salmorejo's main ingredients: chopped fresh tomato, chopped day-old bread, and water, on a wood cutting board.

Core 3 pounds of tomatoes by cutting them in quarters and removing the hard white center. Then chop them roughly. Roughly chop 2 large garlic cloves. Add 1 tablespoon of vinegar to 1/2 cup of water. Remove the crust from the pound of crusty white bread and cut it into large cubes. If it’s fresh bread, toast the cubes in a 250°F oven for 10 to 15 minutes or until it hardens.

Overhead shot of Salmorejo ingredients topped with cubed bread in a blender jar.

Place the vinegar water, chopped tomatoes, chopped garlic, and cubed bread in a blender. Puree until smooth. Do not over-blend, as it will create a gummy texture. If working with a smaller blender, divide the ingredients in half and blend in batches.

Overhead shot of olive oil being drizzled into a blender jar full of pureed tomato and bread.

With the blender on low speed, slowly drizzle in the 1/4 cup of olive oil, then season with 1/4 teaspoon of salt. Blend for a second or two and, if necessary, add more salt to taste. Cover and chill the soup in the refrigerator for at least 30 minutes before serving.

Overhead shot of a hand using a gray ladle to push Salmorejo through a fine mesh sieve with a black handle into a white bowl.

Strain the soup through a fine mesh sieve and into a large bowl before plating. Use the back of a ladle to make quick work of it. Discard the solids in the sieve.

Side shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles with a black spoon coming out of it.

Finally, plate the Salmorejo, garnish with a drizzle of the remaining tablespoon of olive oil, and get ready to enjoy your new favorite summer soup! It’s optional, but I love to also garnish my Salmorejo with a chopped, hard-boiled egg and sliced ham. You can also garnish with chopped fresh summer produce like bell peppers, zucchini, strawberries, watermelon, and fresh herbs like basil and Italian parsley.

More Easy Tomato Soup Recipes

The post Salmorejo appeared first on Budget Bytes.

Classic Tomato Sandwiches

Tomato sandwiches are a summertime staple. With juicy ripe tomatoes, creamy mayonnaise, and soft bread, they’re a simple summer delight!

The post Classic Tomato Sandwiches appeared first on Budget Bytes.

This blog post is more of a love letter to my favorite summer meal than a “recipe.” Tomato sandwiches are one of the first foods I ever fell in love with, and I continue to look forward to summer every year just because of the tomato sandwiches. So it’s about time I formally celebrate their beautiful simplicity and share them with anyone who hasn’t yet had one. Tomato sandwiches are seriously my favorite thing. EVER.

Tomato Sandwiches being built on a wooden cutting board.

What’s on a Tomato Sandwich

There are so many different versions of tomato sandwiches out there, but I’m partial to the classic tomato sandwich consisting only of juicy, ripe tomatoes, creamy mayonnaise, soft white bread, and salt and pepper. That’s it!

The juice from the tomatoes combines with the creamy mayo, salt, and pepper to form a sort of dressing that kind of soaks into the bread and creates the most delicious combo of flavors and textures. It’s so divine that I literally can not eat just one. As soon as I pop that last bite I always make second one!

It’s all about the Tomatoes

This sandwich is all about enjoying the beautiful and delicious tomatoes of summer. If you can, buy tomatoes grown locally for the best flavor. Heirloom tomatoes are gorgeous and delicious, but they will probably increase the price of your sandwich a bit. If you can, hit up your local farmer’s markets or neighbors who might be growing tomatoes to grab a few of those fresh summer beauties!

What Kind of Bread to Use for Tomato Sandwiches

A lot of tomato sandwich lovers insist on soft white bread, but I’m a bit more flexible when it comes to the bread. I do like a little texture, so if my bread is very soft I’ll pop it in the toaster just to give it a little tan. I also like whole wheat bread for tomato sandwiches quite a bit, but I think I’m in the minority there. Most bread will work for tomato sandwiches, but I would try to avoid super crusty or chewy bread, like a baguette, because it will overpower the soft texture of the tomatoes inside.

Real Mayo Only, Please

Talk to any Southerner and they’re likely to have very strong feelings when it comes to their favorite mayonnaise, especially for tomato sandwiches. Dukes and Blue Plate are both popular choices, but a good ol’ classic Hellmann’s mayo is also good, IMHO! Bottom line, it’s got to be CREAMY.

Tomato Sandwich Variations

A couple of years ago I posted a video about my love for tomato sandwiches on social media and I asked YOU how you like to make your tomato sandwiches. I got some wonderful responses! Here are some other ingredients people love to put on tomato sandwiches:

  • Rub raw garlic on the bread before spreading on the mayo
  • Lettuce and bacon (BLT!)
  • Cucumber
  • Cheese (goat cheese, fresh mozzarella, or cheddar)
  • Fresh basil
  • Sweet onion
  • Cream cheese instead of mayo
  • Pesto
  • Hummus instead of mayo
  • Cavenders Greek seasoning
  • Everything bagel seasoning

What do you like to put on YOUR tomato sandwiches?? Let us know in the comments below!

Side view of a sliced and stacked tomato sandwich.
Side view of a sliced and stacked tomato sandwich.
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Tomato Sandwiches

Tomato sandwiches are a summertime staple. With juicy ripe tomatoes, creamy mayonnaise, and soft bread, they're a simple summer delight!
Course Lunch
Cuisine American
Total Cost $1.67 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 sandwich
Calories 437kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 large tomato $0.77
  • 2 slices white bread $0.64
  • 3 Tbsp mayonnaise $0.22
  • 1 pinch salt $0.02
  • 1 pinch pepper $0.02

Instructions

  • If you prefer your bread toasted, begin by toasting the bread. Slice the tomatoes into large rounds (horizontally around the equator of the tomato).
  • Spread a thick layer of mayonnaise over each slice of bread. Top one slice of bread with tomato slices, then sprinkle a generous pinch of salt and pepper over the tomatoes and second slice of bread.
  • Close the sandwich with the second slice of bread, cut the sandwich in half, and serve immediately.

See how we calculate recipe costs here.

Nutrition

Serving: 1sandwich | Calories: 437kcal | Carbohydrates: 28g | Protein: 6g | Fat: 33g | Sodium: 549mg | Fiber: 2g

How to Make Tomato Sandwiches – Step by Step Photos

Tomatoes being sliced.

Slice your tomato first. I like to slice horizontally across the tomato to get the biggest slices possible. The thickness of the slices are up to you, but I like to do a medium-width. Not too thin so I don’t have to do too many layers, but not so thick that I can’t overlap them at all.

Mayonnaise being spread onto bread.

If you prefer to have toasted bread, make sure you’ve got that going while you’re slicing the tomatoes. Spread a nice layer of mayonnaise over each piece of bread (about 1.5 Tbsp per slice, depending on the size of your bread).

Tomato slices on the bread with salt and pepper.

Layer the tomatoes onto the bread, using as much as you’d like (this part is just personal preference). Top the tomatoes and the other slice of bread with a generous pinch of salt and pepper.

Sliced tomato sandwich held close to the camera.

Place the other slice of bread on top and slice the sandwich in half (horizontal or diagonal, you do you). Enjoy the sandwich immediately. …And then make a second one. ;)

Side view of a sliced and stacked tomato sandwich.

Seriously. My mouth is watering just looking at that. 🤤

More Easy Sandwich Recipes

The post Classic Tomato Sandwiches appeared first on Budget Bytes.