Fish Tacos with Cumin Lime Slaw

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which […]

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which is great when it’s 100 degrees outside. I like to keep my tacos pretty simple (in this case just fish, slaw, jalapeño, and avocado), but I’ve got some suggestions for extra toppings below if you want them! ;)

Originally posted 3-27-2015, updated 7-15-2021.

Overhead view of fish tacos on a platter, toppings on the sides

What’s in a Fish Taco?

For these fish tacos, I seasoned some white fish filets with a simple mix of chili powder, cumin, garlic, and salt, then cooked them up quickly in a skillet. I topped them with tangy Cumin Lime Coleslaw, a slice of creamy avocado, and a couple super thin slices of jalapeño. It’s the perfect mix of earthy, spicy, creamy, and tangy. 

What Kind of Fish is Best for Tacos?

I used cod fillets for my fish tacos because they have a mild flavor that can be easily paired with any seasoning or toppings. You could also use something like tilapia, halibut, mahi mahi, snapper, or grouper. I usually get the best prices on frozen fillets, and they usually come individually wrapped, so you can thaw as many as you need and keep the rest in the freezer for later. 

What Else Can I Add?

Tacos are fun because you can get creative with the toppings. If you want to swap out some of the toppings I used for something else, or just want to add to what is listed in the recipe below, here are some ideas:

What Kind of Tortillas?

Corn tortillas are the traditional option for tacos, but go ahead and use whatever you like best. Cooking is about doing what works for you. So if you like flour tortillas or crunchy taco shells better or happen to have those on hand, use them. :) If you’re using corn tortillas, make sure to toast them before making your tacos so they get that deliciously toasty corn flavor (otherwise they kind of taste like nothing). And keep in mind that if you use larger tortillas you’ll get fewer tacos out of the ingredients listed below.

What to Serve with Fish Tacos

Two tacos does not a meal make, so here are some ideas for sides:

Side view of fish tacos on a platter

Fish tacos on a platter with toppings on the sides

Fish Tacos with Cumin Lime Slaw

These super easy Fish Tacos with Cumin Lime Slaw are light, fresh, and the perfect quick dinner for hot summer nights, or any night!
Total Cost $9.17 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (2 Tacos each)
Calories 437kcal
Author Beth - Budget Bytes

Ingredients

Cumin Lime Coleslaw

  • 1/4 cup mayonnaise $0.40
  • 1 lime (1 Tbsp juice) $0.50
  • 1/2 tsp ground cumin $0.05
  • 1/8 tsp cayenne $0.01
  • 1/2 tsp sugar $0.01
  • 1/4 tsp salt $0.01
  • 1/2 16oz. bag coleslaw mix (shredded cabbage and carrots) $0.75
  • 2 green onions, sliced $0.22

Tacos

  • 8 small corn tortillas $0.80
  • 2 tsp chili powder $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp salt $0.01
  • 1 Tbsp cooking oil $0.04
  • 1 lb. cod fillets* $4.96
  • 1 avocado, sliced $0.99
  • 1 jalapeño, sliced $0.15

Instructions

  • Toast the tortillas in a dry skillet over medium heat until browned on each side. Stack the tortillas and cover with foil to keep warm.
  • Make the cumin lime coleslaw next. For the dressing, stir together the mayonnaise, 1 Tbsp lime juice, cumin, cayenne, salt, and sugar.
  • Place the coleslaw mix and sliced green onions in a bowl, pour the coleslaw dressing over top and stir to combine. Refrigerate until you're ready to build your tacos.
  • Next, season the fish fillets. Combine the chili powder, cumin, garlic powder, and salt. Cut each fish fillet into smaller taco-sized pieces. Season both sides of the fish with the spice mix.
  • Add half of the cooking oil to a large skillet and heat over medium. Once hot, add half of the fish and cook for a few minutes on each side or until the fish is cooked through (it will feel firm, look opaque, and be easily flaked). Repeat with more oil and the second batch of fish.
  • Top each toasted tortilla with a piece of fish, a slice of avocado, a small scoop of the cumin lime slaw, and a couple slices of jalapeño. Enjoy warm.

Notes

*You can use just about any type of white fish for this, like tilapia, mahi mahi, or halibut.

Nutrition

Serving: 2Tacos | Calories: 437kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Sodium: 424mg | Fiber: 9g

How to Make Fish Tacos – Step by Step Photos

corn tortillas being toasted in a skillet

If you’re using corn tortillas you’ll want to toast them before making your tacos. This gives them more flavor and helps make them a bit more sturdy. I do this in a dry skillet over fairly high heat, but if you have a gas range you can do it right over an open flame (just a second or two on each side). You can keep them warm on a plate covered with foil.

Cumin lime slaw ingredients in a bowl, dressing being poured

Next, prepare the cumin lime coleslaw so it’s ready to go when the fish finishes cooking. To make the dressing, stir together 1 Tbsp lime juice, ¼ cup mayonnaise, ½ tsp cumin, ¼ tsp slat, ⅛ tsp cayenne, and ½ tsp sugar. Place ½ of a bag of coleslaw mix (shredded cabbage and carrots) in a bowl with 2 sliced green onions. Pour the dressing over top. You can also wait to pour the dressing over until just before serving, if preferred.

finished cumin lime coleslaw in bowl

Stir to coat the vegetables in dressing, then refrigerate until ready to build your tacos. 

Seasoned fish fillets

Next, make the seasoning mix for the fish. Combine 2 tsp chili powder (this is a mild blend of chiles and other spices), ½ tsp ground cumin, ¼ tsp garlic powder, and ⅛ tsp salt. Cut 1 lb. fish into taco-sized pieces (in this case I had four fillets, so I cut each in half for one piece per taco). Season the fish on both sides with the prepared spice mix.

Fish cooked in the skillet

Heat ½ Tbsp cooking oil in a skillet over medium heat. Once hot, add half of the fish and cook for a few minutes on each side, or until cooked through (the fish will be opaque and easily flake when cooked). Repeat with a little more oil and the second batch of fish.

Tacos being built

To build the tacos, place one piece of fish in each tortilla, add one slice of avocado, a small scoop of cumin lime coleslaw, and a couple slices of jalapeño.

Fish tacos on a platter with toppings on the sides

If you have leftover lime from making the slaw, slice it into wedges to serve with the tacos.

close up of a fish taco in a hand

Enjoy that summery goodness!

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

Funfetti Mug Cake

This super cute Funfetti Mug Cake is the perfect single-serving dessert for when you need something sweet and fast! It only takes five minutes and seven simple pantry staple ingredients!

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If you’re a fan of single serving desserts like I am, I think you’re going to love this cute little Funfetti Mug Cake. In classic mug cake fashion, this perfectly sized dessert takes only a few minutes to mix together and about 60 seconds to cook. It’s the perfect quick fix for those times when you want just a little something sweet. Plus it’s just cute and cute food makes me smile.

A funfetti mug cake topped with whipped cream, sprinkles spilled in the back

What is Funfetti, Anyway?

Funfetti cake is basically just vanilla cake with rainbow sprinkles. The sprinkles kind of look like confetti, and so it is sometimes called “confetti cake,” but somewhere along the line someone coined the term funfetti (fun + confetti) because, let’s just face it, sprinkles are FUN. And I guess that name stuck! Now you can find “funfetti” everything, from frosting to cake mixes, cookies, and more.

Frosting Options

The recipe below is just for the cake part of the funfetti mug cake. There are a lot of options for the topping, so I wanted to leave that part up to you.

Whipped Cream – It’s really difficult to make just a couple of tablespoons of frosting at once, so I found whipped cream to be the most reasonable option for topping this mug cake. You will want to let the cake cool a bit before adding whipped cream, or else the whipped cream will melt.

Buttercream – You can kind of create a make-shift buttercream frosting by mixing 2 Tbsp room temperature butter, ¼ cup powdered sugar, 1 tsp milk, and ⅛ tsp vanilla. You’ll want to use a fork to vigorously “whip” the ingredients together until they get sort of aerated. Since it’s such a small amount, it’s tricky and doesn’t turn out quite as well as a normal-sized batch of frosting where you’d use a mixer to whip air into the frosting.

Cream Cheese Frosting – Similar to the buttercream frosting above, you can mix together 1 oz. room temperature cream cheese, 1 Tbsp room temperature butter, 1 tsp milk, ⅓ cup powdered sugar, and ⅛ tsp vanilla. Again, you’ll want to try to “whip” it as best you can with a fork until slightly aerated.

Ice Cream – OR you could just go all out and top your mug cake with a scoop of vanilla ice cream. Honestly, that actually sounds like the best choice. ;)

Can I Make This Funfetti Mug Cake Vegan?

Yes, this mug cake should be pretty easy to make vegan. You can use any type of dairy milk alternative in place of the whole milk listed in the recipe, and simply substitute a store-bought vegan butter in place of the dairy butter. It’s also a good idea to check the ingredients on your sprinkles just to make sure those are vegan as well.

What Size Mug to Use

I’m used a small 8oz. mug for my funfetti mug cake and it completely filled the mug and even domed out over the top. I would suggest using a mug anywhere in the 8-12oz. size range for this mug cake.

a spoon lifting a bite of the funfetti mug cake out of the mug
a spoon lifting a bite of the funfetti mug cake out of the mug

Funfetti Mug Cake

This super cute Funfetti Mug Cake is the perfect single-serving dessert for when you need something sweet and fast!
Total Cost $0.41 each
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1
Calories 313kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup all-purpose flour $0.03
  • 1 Tbsp sugar $0.02
  • 1/4 tsp baking powder $0.02
  • 1 tsp rainbow sprinkles $0.10
  • 3 Tbsp milk $0.08
  • 1 Tbsp butter (melted) $0.09
  • 1/4 tsp vanilla extract $0.07

Instructions

  • Add the flour, sugar, baking powder, and sprinkles to a microwave safe mug (8oz. or larger). Stir until everything is well combined.
  • Add the milk, melted butter, and vanilla extract to the mug. Stir until a soft batter forms, making sure to scrape all the flour out of the corners of the mug.
  • Microwave the mug cake for about 60 seconds, or until it has puffed to about 2-3 times the volume. Cook time will vary with the wattage of your microwave (I used a 1000 watt microwave and 60-70 seconds was perfect).
  • Allow the mug cake to cool for a few minutes and then top with your preferred frosting option, or enjoy unfrosted.

Nutrition

Serving: 1mug cake | Calories: 313kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Sodium: 226mg | Fiber: 1g
Overhead view of an unfrosted funfetti mug cake with a spoon on the side and sprinkles in the background

How to Make A Funfetti Mug Cake – Step by Step Photos

mug cake dry ingredients in the mug

First, combine the dry ingredients. Add ¼ cup all-purpose flour, 1 Tbsp sugar, ½ tsp baking powder, and 1 tsp rainbow sprinkles to a mug (8oz. or larger). Stir until everything is really well combined.

Wet ingredients added to the mug

Next, add 3 Tbsp milk, 1 Tbsp melted butter, and ¼ tsp vanilla extract.

uncooked funfetti mug cake batter in the mug

Stir everything together until it forms a soft batter. Make sure to scrape all the dry flour out of the bottom corners of the mug.

Cooked funfetti mug cake

Microwave the mug cake for about 60 seconds, depending on your microwave wattage (I’m using a 1000 watt microwave). The mug cake should puff up to about 2-3 times the volume of the uncooked batter.

A funfetti mug cake topped with whip cream, a scoop taken out of the side

Either eat the mug cake as-is or let it cool a few minutes then top with your favorite icing. Whipped cream is an easy option, but a scoop of vanilla ice cream on top would also be sublime. I’ve also listed a couple of options for making small-batch frosting in the blog post above the recipe.

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Fresh Peach & Goat Cheese Ice Cream

Celebrate summer with scoop of this fresh peach and goat cheese ice cream: it’s bright and peachy with vanilla and almond extracts and just a hint of tangy goat cheese flavor. Eggless ice creams are a breeze to make and even easier to eat: this one only requires a quick whir in the blender before […]

The post Fresh Peach & Goat Cheese Ice Cream first appeared on Love and Olive Oil.

Celebrate summer with scoop of this fresh peach and goat cheese ice cream: it’s bright and peachy with vanilla and almond extracts and just a hint of tangy goat cheese flavor.

Eggless ice creams are a breeze to make and even easier to eat: this one only requires a quick whir in the blender before churning, no heat required.

White plate with three scoops of peach ice cream, cones, peach towel and fresh peaches

I’ve been on an ice cream kick this summer, especially now that the summer heat has hit with a vengeance. From toast & jam ice cream to strawberry funfetti ice cream cake, my ice cream machine has gotten plenty of exercise these past few months (I’ve actually got another ice cream recipe in the chute as well, one with a very interesting flavor you might raise your eyebrow at first, but trust me, it’s a good one. Alas, in an effort to spread things out and alternate some savory recipes in there too, you may have to wait a few weeks for that one).

This recipe uses a similar ice cream base as the strawberry buttermilk ice cream I used in my funfetti ice cream cake, simply swapping peaches for strawberries and goat cheese instead of the buttermilk.

Best of all, this ice cream is easy as pie (so the saying goes but honestly, pie is anything but easy, easy as eggless ice cream is much more apt). Simply blend up all the ingredients in a food processor or blender and pour it right into your ice cream maker. No eggs, no tempering, no fuss.

Sometimes I opt to chill my base a bit more before churning (colder base = faster churn time = creamier ice cream), but if all your ingredients are pretty cold to begin with, you have permission to go straight from blender to ice cream maker.

White container with peach ice cream and one scoop, sitting on a peach-graphic towel with fresh peaches

The goat cheese is not an overpowering flavor, rather just a hint, enough to give it some body and tang without veering into funky territory (Taylor was worried about this when I first posed the idea, but trust me that he’s more than come around to it after tasting the final product). I do recommend using a mild goat cheese, we picked up a tub of fresh goat cheese at our local farmers market, and it was lovely. I feel like store bought cheeses, the kind in the plastic logs, are typically more pungent in flavor.

(more…)

Strawberry Galette

Everyone knows that cookies are my all-time favorite dessert. I also love a good brownie or blondie, BUT my heart has a soft spot for fruit galettes. I am really not a huge pie person, but I will take a fruit galette any day of the week. Sign me up! Th…

Everyone knows that cookies are my all-time favorite dessert. I also love a good brownie or blondie, BUT my heart has a soft spot for fruit galettes. I am really not a huge pie person, but I will take a fruit galette any day of the week. Sign me up! This Strawberry Galette is one…

The post Strawberry Galette appeared first on Two Peas & Their Pod.

Best Blueberry Muffins

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after yea…

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after years of practice, and I can say with confidence that…

The post Best Blueberry Muffins appeared first on Two Peas & Their Pod.

Classic Three Bean Salad

Just a few simple ingredients come together in this Classic Three Bean Salad to make an easy summer side dish, perfect for BBQs and potlucks!

The post Classic Three Bean Salad appeared first on Budget Bytes.

A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.

Overhead view of a bowl full of three bean salad

What Beans Go In Three Bean Salad

My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas.

Three bean salad is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. The most important thing to remember when choosing your beans is that you want to have a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too.

What is the Dressing Like?

The dressing for this classic three bean salad is a very basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. If you don’t want to make your own dressing, you could potentially swap it out for something like a bottled Italian dressing, although that will have a different flavor.

What to Serve with Three Bean Salad

The sweet-tart flavor of this three bean salad makes it go perfectly with other sweet-savory flavors, like BBQ sauce. This week I served it with my BBQ Cheddar Baked Chicken and potato salad. It would also be a great side to something like Honey Mustard Wings, Brown Sugar Roasted Pork Loin, or BBQ Tofu Sliders.

How Long Does it Last?

Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates the beans begin to absorb the flavors in the dressing and everything get SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).

Classic three bean salad on a plate with chicken and potato salad
Overhead view of a bowl of three bean salad

Classic Three Bean Salad

Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!
Total Cost $2.79 recipe / $0.56 serving
Prep Time 15 minutes
Marinate 30 minutes
Total Time 45 minutes
Servings 5 1 cup each
Calories 301kcal
Author Beth – Budget Bytes

Ingredients

  • 1 15oz. can kidney beans $0.50
  • 1 15oz. can cannellini beans $0.55
  • 1.5 cups frozen green beans (thawed) $0.44
  • 1/4 cup chopped parsley $0.17
  • 1/4 cup finely diced red onion $0.05
  • 1/4 cup apple cider vinegar $0.24
  • 1/4 cup olive oil $0.64
  • 2 Tbsp sugar $0.12
  • 1 tsp salt $0.03
  • 1/4 tsp freshly cracked pepper $0.02
  • 1 tsp Dijon mustard $0.03

Instructions

  • Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beand, and thawed green beans in a bowl.
  • Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
  • In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
  • Pour the dressing over the beans, onion, and parsley, then stir to combine.
  • Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.

Nutrition

Serving: 1cup | Calories: 301kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Sodium: 666mg | Fiber: 12g
close up of three bean salad in the bowl

How to Make Three Bean Salad – Step by Step Photos

Three types of beans in a bowl

Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.

red onion slices soaking in a bowl of water

Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.

dressing for three bean salad in a bowl

Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.

dressing being poured over salad ingredients in the bowl

Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.

Finished three bean salad in the bowl with a spoon

Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!

close up of three bean salad on a plate with bbq chicken and potato salad

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Strawberry Syrup

Strawberries are one of my all-time favorite fruits. I love making strawberry shortcake, strawberry scones, smoothies, salads, and MORE! When strawberries are in season, you better believe I am using them to make ALL of the things, including this simpl…

Strawberries are one of my all-time favorite fruits. I love making strawberry shortcake, strawberry scones, smoothies, salads, and MORE! When strawberries are in season, you better believe I am using them to make ALL of the things, including this simple Strawberry Syrup. You only need a few ingredients to make this homemade strawberry syrup and…

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Lemon Sugar Cookies

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I d…

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I do adore these Lemon Sugar Cookies. They are…

The post Lemon Sugar Cookies appeared first on Two Peas & Their Pod.

Lemon Blueberry Scones

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they […]

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of alllll the flavors of scones, these Lemon Blueberry Scones are by far my favorite!

Originally posted 8/9/2010, updated 6/12/2021.

Lemon blueberry scones on a wire cooling rack drizzled with glaze

What is a Scone, Anyway?

It’s important to note that the word “scone” can mean different things depending on where you are in the world. Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam. In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape. But the bones are the same. It’s a deliciously tender and flakey baked good leavened with baking soda or baking powder, rather than yeast. They’re quite similar to what we call a biscuit in the U.S., although scones are usually a little more dense and less rich. 

This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee!

If you’d like to learn more about British-style scones, try this recipe for Authentic British Scones from Curious Cuisinière. She does a great job breaking down the difference between the two types of scones.

Fresh Lemon is a Must

While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing. 

How to Freeze Lemon Blueberry Scones

As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!

To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.

Two lemon blueberry scones on a plate, one partially crumbled

Two lemon blueberry scones on a plate, one partially crumbled

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
Total Cost $3.07 recipe / $0.38 each
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 288kcal

Ingredients

  • 1 lemon $0.60
  • 2 cups all-purpose flour $0.19
  • 2 Tbsp granulated sugar $0.02
  • 2 tsp baking powder $0.05
  • 1/2 tsp salt $0.02
  • 6 Tbsp cold butter* $0.66
  • 1/2 cup blueberries, frozen or fresh $0.89
  • ¼ cup milk $0.10
  • 2 large eggs $0.47
  • 1 cup powdered sugar $0.07

Instructions

  • Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
  • Combine the flour, baking powder, salt, and lemon zest in a large bowl. Stir until they are very well combined.
  • Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
  • Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
  • Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
  • Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
  • Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
  • Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.

Nutrition

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Sodium: 348mg | Fiber: 1g

Love lemon and blueberry together? Me too! Try these other great lemon blueberry desserts: Blueberry Lemon Curd Shortcakes, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette.

Side view of lemon blueberry scones on a wire cooling rack

How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos

Scone dry ingredients in a bowlPreheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.

Butter added to dry ingredients

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.

Frozen blueberries added to the flour mixture

Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.

Milk and eggs in a bowl with a whisk

Whisk together ¼ cup milk and 2 large eggs

Egg mixture being poured into flour mixture

Then pour the egg mixture into the bowl with the flour and blueberries.

Scone dough in the bowl

Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.

Scone dough cut into wedges

Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.

Cut scones on a baking sheet lined with parchment

Place the cut scones on a baking sheet lined with parchment paper.

Baked blueberry scones on the baking sheet

Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.

Mixed lemon glaze in a bowl, dripping off a spoon

Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.

Lemon glaze being drizzled over scones on the cooling rack

Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!

Two lemon blueberry scones on a plate with a mug of coffee on the side

Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!

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Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.

The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.

I’ve been totally obsessed with the salty-sweet-spicy flavor combo lately. Ever since I fell victim to a Facebook ad selling some chili-coated sour patch kids (yes, they were awesome). So I was totally delighted when I decided to throw together the gochujang in the back of my fridge with some pineapple from my freezer, and a fresh cucumber, and it tasted exactly like the chili gummies! But like, with actual fruit and vegetables instead of candy. Haha! Needless to say, this Spicy Pineapple Cucumber Salad is a HIT.

Close up overhead view of a bowl of spicy pineapple cucumber salad

What is Gochujang?

Gochujang is a centuries-old Korean chili paste made with chili peppers, rice, soybeans, and salt (check this article for a really extensive history and detail of this awesome sauce). It has a salty-spicy-umami flavor that kind of reminds me of a spicy version of miso. The flavor profile is so unique and so delicious, and I couldn’t be happier about the fact that it’s really trending in the U.S. right now because that means it’s fairly easy to find in major grocery stores. My local Kroger store has about five or six different brands on the shelf!

P.S. Gochujang stays good in the fridge for a really long time, so don’t worry about needing to use up the whole container right away. Here are some other recipes I’ve made using gochujang, if you need some inspiration.

Fresh or Frozen Pineapple?

I used frozen pineapple this time around because I had it on hand, but fresh would work just as well. Canned pineapple (in juice, NOT syrup) might work in a pinch, but it tends to be a lot sweeter and not quite as bright in flavor as fresh or frozen, so it’s definitely not my first choice for this recipe.

Substitutions

This particular flavor combination has a lot of flexibility, so I think there is a lot of room for substitution. Here are some ideas:

  • Pineapple: You can use mango, cantaloupe, or even watermelon in place of the pineapple.
  • Cilantro: If you can’t do cilantro, you can either leave it out or try adding some green onion for a little fresh kick.
  • Gochujang: If you can’t find gochujang, Tajín seasoning actually makes a really good substitute. It has a really similar salty-spicy flavor profile. It is a powder instead of a paste, but will mix into the dressing all the same. Use about 1 tsp Tajín and add more to your liking.

What to Serve with Spicy Pineapple Cucumber Salad

This tasty salad would make a great side dish to something like Coconut Chicken Strips, Baked Ginger Salmon, Soy Marinated Tofu Bowls, or Easy Orange Chicken.

Side view of spicy pineapple cucumber salad in a bowl
Overhead view of Spicy Pineapple Cucumber Salad in a bowl

Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.
Total Cost $4.41 recipe / $1.10 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1.25 cups each
Calories 75kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cucumber (3 cups chopped) $1.25
  • 1/2 lb. frozen pineapple chunks (2 cups) $2.46
  • 1/2 cup chopped cilantro $0.20
  • 1.5 tsp gochujang $0.12
  • 3 Tbsp rice vinegar $0.37
  • 1 Tbsp sugar $0.01

Instructions

  • Thaw the pineapple chunks and chop the cucumber into pieces roughly the same size as the pineapple chunks. Roughly chop the cilantro.
  • Prepare the dressing by whisking together the gochujang, rice vinegar, and sugar until dissolved.
  • Combine the cucumber, pineapple, cilantro, and dressing in a bowl. Serve immediately, or refrigerate until ready to eat. Stir the salad just before eating to redistribute the dressing.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Sodium: 104mg | Fiber: 2g

How to Make Spicy Pineapple Cucumber Salad – Step by Step Photos

Cucumber, pineapple and cilantro in a bowl

Thaw ½ lb. (about 2 cups) pineapple chunks. Chop one cucumber (about 3 cups) into pieces roughly the same size as the pineapple. Roughly chop about ½ cup cilantro. Place the pineapple, cucumber, and cilantro in a bowl.

Gochujang dressing in a bowl

In a bowl, stir together 1.5 tsp gochujang, 3 Tbsp rice vinegar, and 1 Tbsp sugar until everything is dissolved.

Dressing being poured over cucumbers and pineapple

Pour that “awesome sauce” over the pineapple, cucumber, and cilantro in the bowl, then give it a good stir.

Finished spicy pineapple cucumber salad in a bowl

You can either eat your salad immediately or let it marinate for a while. The salad will stay good in the fridge for 2-3 days, but the fruit and vegetables will get softer the longer they marinate. Make sure to give it a good stir each time just before serving to redistribute the dressing!

front view of a bowl full of spicy pineapple cucumber salad

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