Category: vinegar

Homemade Italian Dressing

Make restaurant-quality Italian dressing at home with this simple recipe! This zesty dressing is full of flavor and perfect for…

Make restaurant-quality Italian dressing at home with this simple recipe! This zesty dressing is full of flavor and perfect for salads, pasta salads, and more.

Italian Dressing in bowl with spoon, salad, and Parmesan cheese.

One of the top salad dressing recipes to make homemade: Italian dressing! This zingy Italian American vinaigrette is a staple that many of us have grown up with. Ever tried making it at home instead of opting for bottled?

As two cookbook authors, we’ve found the key to a great salad is a homemade salad dressing: they don’t have preservatives or added ingredients, are extremely tasty, and are quick to make! This zesty Italian dressing recipe is a fan-favorite recipe from our popular chopped salad, and it’s become our go-to easy vinaigrette for all types of salads.

Jump to the recipe—now.

What we love about this Italian dressing

This Italian dressing recipe is a standby recipe we’ve been making for over a decade. It all started with our famous chopped salad, which is always a hit with friends and family. Every time we serve it, people ask us for the recipe! Over the years, readers have constantly given us feedback they love it to. Here’s what we love about this recipe:

  • It’s delicious. Our readers have left comments like “IMO, This IS the best Italian dressing!” and “Wow this was so good! I made it for a Italian inspired mixed green salad that I made for guests and everyone loved it. I will definitely be making it again!”
  • It’s simple to whip up in 5 minutes. You need a few ingredients, a bowl and a whisk.
  • It’s versatile. You can use it on many different salads: and even as a marinade!
Italian Dressing recipe in bowl with spoon

Ingredients you’ll need

Turns out, Italian dressing is actually an Italian American creation, not a traditional Italian food! It’s a vinaigrette type dressing used in American and Canadian cuisine. In Italy, salads are dressed with olive oil, vinegar, lemon juice and salt at the table, not typically with a pre-mixed salad dressing. Italian dressing is an American creation that approximates the flavors and herbs in Italian food, like olive oil, garlic, basil, oregano and thyme.

The ingredients you’ll need for this Italian dressing are:

  • White wine vinegar: This pantry ingredient brings in the tangy flavor (helpful so you don’t have to buy a fresh lemon). Make sure to use white wine vinegar, not white vinegar, which has a very strong, acidic flavor.
  • Dijon mustard: Mustard adds tangy, savory flavor and helps to make the perfect emulsion.
  • Maple syrup or sugar: Adding a hint of sugar balances the acidity in this dressing. Maple syrup adds sweetness and not a strong maple flavor, so it’s our preference here.
  • Garlic: Everything is better with a little fresh garlic, and it carries the flavor of this dressing.
  • Dried oregano, thyme, and basil: The combination of these herbs make the perfect flavor. We’ve experimented with Italian seasoning, but this combination tastes better.
  • Olive oil: This heart-healthy oil is the binder in this dressing, making it cling to salad greens and vegetables.

Tips for how to make an emulsion

This homemade Italian dressing recipe is incredibly simple. The flavor is zesty and bright, full of garlic, white wine vinegar, maple syrup or sugar, Dijon mustard, and olive oil. Add to that a mix of Italian-style dried herbs: basil, thyme, and oregano, which bring in earthy flair. To make an emulsion for this homemade Italian salad dressing recipe, simply whisk it by hand. Here are a few tips:

  • Use a medium-sized bowl. To get the oil and vinegar to incorporate into a creamy emulsion, here’s a tip: use a medium-sized bowl to allow for enough movement of the whisk. (Trust us, we’ve tried it in small bowls before and it’s difficult to get the oil and vinegar to combine properly.)
  • Add the olive oil little by little. Add it tablespoon by tablespoon and whisk in between each until the oil fully incorporates.
  • Use Dijon mustard. Don’t leave out the mustard! Dijon mustard helps to form and lock in the emulsion. We’ve used this technique in our other vinaigrette recipes, like our Classic Vinaigrette and Balsamic Vinaigrette.
Grilled Chicken Salad with Italian dressing.

Ways to serve this Italian dressing recipe

This homemade Italian dressing recipe is perfect on any type of salad that you throw together! We’ve made it for years and have lots of readers who use it as a go-to salad dressing. It works well on many types of salad recipes, like a chopped salad, kale salad, or any green salad with flavors that would go with an Italian-style vinaigrette. Here are a few ideas of how to use it:

How would you serve this Italian salad dressing recipe? Let us know in the comments below!

More homemade salad dressing recipes

Homemade dressings have big, bold flavor and are easy to whip up! In fact, we rarely buy bottled dressing. Outside of this homemade Italian dressing recipe, here are a few of our other favorite salad dressing recipes:

This homemade Italian dressing recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Italian Dressing

Italian Dressing Recipe

★★★★★

5 from 14 reviews
  • Author: Sonja
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About ½ cup
Print Recipe

Description

This zesty homemade Italian dressing recipe is full of flavor and easy to make at home! This one will become a go-to on first taste.

Ingredients

  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup or sugar
  • 1 small garlic clove, grated (about ¼ teaspoon) or ½ teaspoon garlic powder
  • ½ teaspoon each dried oregano, dried thyme, and dried basil
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil

Instructions

  1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, and maple syrup. Grate in the garlic clove, then whisk together with the oregano, thyme, basil, and kosher salt.
  2. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
  • Category: Salad Dressing
  • Method: Whisked
  • Cuisine: American

Keywords: Italian dressing, Italian dressing recipe, Homemade italian dressing, How to make italian dressing,

Go-To Balsamic Vinaigrette

This easy balsamic vinaigrette recipe uses only 4 ingredients and whips up in minutes! With its balance of sweet, tangy,…

A Couple Cooks – Recipes worth repeating.

This easy balsamic vinaigrette recipe uses only 4 ingredients and whips up in minutes! With its balance of sweet, tangy, and savory, it will become your go-to salad dressing. Ditch store bought dressing for good!

Balsamic Vinaigrette

Looking for a simple salad dressing to make at home? There’s really nothing better than this balsamic vinaigrette recipe. It’s creamy, tangy, a little bit sweet, and has that “something” that keeps you coming back for another bite. It’s extremely versatile, perfect on everything from a classic strawberry salad to a simple green salad. It has a short ingredient list and it comes together in less than 5 minutes. So why ever buy it again?

Ingredients in this balsamic vinaigrette

This balsamic vinaigrette recipe is very simple to whip up, especially because you might already have the ingredients on hand in your pantry. For this recipe you’ll need:

  • Aged balsamic vinegar: The quality of balsamic does make a difference! Look for a mid-priced commercial grade balsamic vinegar, also known as balsamic vinegar of Modena (IGP) or aceto balsamico di Modena. It has a developed, tangy sweet flavor and is perfect for salad dressings.
  • Dijon mustard: This ingredient adds tangy flavor and helps the dressing to become thick and creamy.
  • Maple syrup: The sweetness balances the tang of the vinegar. You can also substitute honey.
  • Extra virgin olive oil: This rich oil makes the dressing come together.
  • Salt: Add just the right seasoning with a hint of salt.
Balsamic Vinaigrette recipe

How to make balsamic vinaigrette dressing

This balsamic vinaigrette recipe is incredibly simple. The flavor is zesty and bright, tangy from the vinegar, balanced with a touch of maple syrup. Then it’s mixed together with extra virgin olive oil to form a creamy emulsion. We’ve also added a touch of Dijon mustard to give a little more zing and to help the creamy dressing stay emulsified. Here’s how to make this balsamic vinaigrette:

  • Whisk the ingredients in a medium sized bowl. In order to get the oil and vinegar to incorporate well, use a medium-sized bowl to allow for enough movement of the whisk. First, whisk the balsamic vinegar, Dijon mustard, maple syrup, and salt.
  • Add the olive oil gradually. We typically add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.
  • Don’t omit the mustard! The Dijon mustard helps to form and lock in the emulsion. This technique works in a few other vinaigrette salad dressing recipes, like our Classic Vinaigrette and Italian Dressing.
Balsamic vinegar bottle with balsamic vinaigrette dressing

Types of balsamic vinegar

There are lots of types of balsamic vinegar at the store, and they vary widely in quality. There are three categories of balsamic vinegar:

  • Traditional balsamic vinegar, aka aceto balsamico tradizionale. This type of balsamic is aged 12 to 18 years, and has a very thick, syrupy texture. It’s the highest quality and most expensive. It’s not necessary for this recipe.
  • Commercial grade balsamic vinegar, aka balsamic vinegar of Modena (IGP) or aceto balsamico di Modena. This type is aged less than 12 years and has a developed, tangy sweet flavor. Try a commercial grade balsamic for this recipe if you can find one!
  • Condiment grade balsamic vinegar is the lowest grade. It has a thinner texture that’s more similar to other types of vinegar. The flavor varies widely on the brand. Very cheap brands can use sugar to mimic the sweetness of grapes, so look for bottles with ingredients that are only grapes or grape must.

A good rule of thumb for buying a good balsamic: look for a mid-priced bottle. Price is typically indicative of quality!

Ways to serve it!

This balsamic vinaigrette recipe is perfect on any type of salad that you throw together, especially salads with a sweet element like apples, berries, or sweet potatoes! Here are a few ideas of how to use it:

How would you serve this balsamic vinaigrette recipe? Let us know in the comments below!

Pear Gorgonzola Salad

More homemade salad dressing recipes

There are so many delicious salad dressing recipes to try! After this homemade balsamic vinaigrette recipe, here some favorites to try:

This balsamic vinagirette recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Balsamic Vinaigrette

Balsamic Vinaigrette Recipe (4 Ingredients)

★★★★★

5 from 4 reviews
  • Author: Sonja
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About 11 tablespoons
Print Recipe

Description

This easy balsamic vinaigrette recipe uses only 4 ingredients (plus salt) and whips up in minutes! With its balance of sweet, tangy, and savory, it will become your go-to salad dressing. Ditch store bought dressing for good!

Ingredients

  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup (or honey)
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil

Instructions

  1. In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined.
  2. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms.* Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).

Notes

Taste, and if you prefer a sweeter balsamic vinaigrette, you can add up to 1 tablespoon additional maple syrup.

  • Category: Salad Dressing
  • Method: Whisked
  • Cuisine: American

Keywords: Balsamic vinaigrette recipe, Balsamic vinaigrette dressing, How to make balsamic vinaigrette

A Couple Cooks - Recipes worth repeating.

Pickled Jalapeños

These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.

The post Pickled Jalapeños appeared first on Budget Bytes.

O.M.G. I thought I was obsessed with pickled red onions, but then I made these pickled jalapeños and I literally can’t stop eating them. Every time I go in the fridge I have to pop one or two in my mouth, in addition to adding a few on top of everything I’ve been eating. 😅 These little guys are addictive! So, if you’ve got a pepper plant that is still producing or are looking for a way to use up some leftover jalapeños from another recipe, trust me, you NEED to make these pickled jalapeños.

Overhead view of a bowl full of pickled jalapeños.

What are Quick Pickles?

There are two main ways to pickle vegetables: fermentation and quick pickling in a vinegar-based brine. Fermentation pickling takes days to weeks to accomplish, as natural bacteria produce acid that combines with added salt to create a brine. Quick pickles only take minutes because they start with a pre-made acidic brine made with vinegar and salt. The method I used for these pickled jalapeños is quick pickling, which I love because it’s so fast and convenient. Just keep in mind that quick pickles do not contain live cultures.

Ingredients for Pickled Jalapeños

Here’s what you’ll need to make quick pickled jalapeńos:

  • Fresh jalapeños: You can use green, red, or a combination of both! The recipe is written for one pound of jalapeños, but you can easily reduce the batch size if you don’t have that many peppers. Simply change the number of servings in the recipe card below and the amount of ingredients will auto-adjust for you.
  • Garlic: Adding a clove of garlic (or a few!) creates a nice depth to the flavor of the pickled jalapeños.
  • Vinegar: I used plain white vinegar to keep the flavor crisp and clean, but you can experiment with other flavors of vinegar like apple cider vinegar, red wine vinegar, or rice vinegar. I do not suggest using a sweet vinegar, like balsamic for this recipe.
  • Salt: Salt flavors the brine and aids the vinegar in preserving the jalapeños.
  • Sugar: A little bit of sugar helps balance the flavors in the pickled jalapeños, primarily the acidic vinegar. Don’t worry, we don’t use enough to make them sweet, just enough to provide balance.
  • Water: Adding a little bit of water to the brine softens the flavor of the brine just enough so you don’t feel like you’re eating straight vinegar, but not enough to reduce the preservation abilities of the vinegar.

What Else Can I Add?

If you want to experiment with your pickled jalapeños, you can try adding some of the following ingredients: a sliced carrot, whole peppercorns, ground cumin or cumin seeds, sliced shallots, or oregano.

How to Use Pickled Jalapeños

Aside from just sneaking one or two slices from the jar, here are some of my favorite foods to top with pickled jalapeños:

How Long Do Pickled Jalapeños Last?

Keep these pickled jalapeños in an air-tight glass or plastic container in the refrigerator for up to two months (if you don’t eat them all first!). Use a fork or tongs to remove the jalapeños from the container to keep the brine as sterile as possible.

Side view of a jar full of pickled jalapeños.
Overhead view of a bowl full of pickled jalapeños.
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Pickled Jalapeños

These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.
Course condiment
Cuisine American
Total Cost $2.30 recipe / $0.29 serving
Prep Time 10 minutes
Cook Time 2 minutes
Marinate Time 30 minutes
Total Time 42 minutes
Servings 8 (¼ cup each)
Calories 32kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. jalapeños $1.49
  • 2 cloves garlic $0.16
  • 1.5 cups white vinegar $0.52
  • 1/2 cup water $0.00
  • 1 Tbsp salt $0.10
  • 1 Tbsp sugar $0.03

Instructions

  • Wash and slice the jalapeños. Peel the garlic.
  • Add the vinegar, water, salt, and sugar to a medium sauce pot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
  • Once the brine reaches a boil, add the jalapeños and garlic. Turn the heat off, place a lid on the pot, and let the peppers marinate in the brine for 30 minutes. Stir them occasionally to make sure they all spend adequate time under the brine. Replace the lid each time.
  • After marinating in the brine for 30 minutes the peppers will change from bright green to olive green. Transfer the peppers to a non-reactive (glass or plastic) air-tight container, then store in the refrigerator for up to two months.

See how we calculate recipe costs here.

Notes

*The nutrition facts given include the brine, which is not usually consumed, so the sodium levels may be inflated.

Nutrition

Serving: 0.25cup | Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Sodium: 876mg | Fiber: 2g
Side view of a bowl full of pickled jalapeños.

How to Make Pickled Jalapeños – Step by Step Photos

Sliced jalapeños and peeled garlic on a cutting board.

Wash then slice one pound of fresh jalapeños. Peel two (or more) cloves of garlic. Feel free to measure with your heart when it comes to the garlic!

Vinegar, water, salt, and sugar in a sauce pot.

Add 1.5 cups white vinegar, ½ cup water, 1 Tbsp salt, and 1 Tbsp sugar to a medium saucepot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.

Sliced jalapeños and garlic added to the sauce pot with the brine.

When the brine reaches a full boil, add the sliced jalapeños and peeled garlic. Turn the heat off, place a lid on the pot, and let the jalapeños marinate in the brine for 30 minutes, stirring occasionally to make sure all of the peppers get submerged. Try to resist tasting them until they’ve soaked for at least 30 minutes!

Pickled jalapeños in the brine in the sauce pot.

As the peppers soak in the hot brine they will change in color from bright green to the familiar olive green color of pickled jalapeños. Once they’ve marinated in the brine for 30 minutes, transfer the peppers and all of the brine to a non-reactive (glass or plastic) air-tight container, then transfer to the refrigerator for storage.

Side view of pickled jalapeños in a jar.

Store the jalapeños in the refrigerator for up to two months and enjoy them on all of your favorite foods! …Or just straight from the jar. 😏

More Recipes With Jalapeños

The post Pickled Jalapeños appeared first on Budget Bytes.

Ensalada de Aguacate (Avocado Salad)

Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is a quick and easy summer salad you can make for about a dollar a serving.

The post Ensalada de Aguacate (Avocado Salad) appeared first on Budget Bytes.

Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is a quick and easy summer salad that’s so tasty and refreshing you’ll find yourself craving it on sweltering days. To bulk up the salad, I layer the creamy avocado with cooling slices of tomato. So technically, it’s an Ensalada de Aguacate y Tomate (Avocado and Tomato Salad), but who wants to type all of that out 150 times? Not this girl. Oh yeah- it comes in at under a dollar a serving! #win

Overhead shot of Ensalada de Aguacate on a white plate.

What Is Ensalada De Aguacate?

This avocado salad is a very popular Latin dish, and every family has their own spin on it. It’s slices of creamy avocado, pungent onions, and in this case, tangy tomatoes dressed in a very simple mix of oil and vinegar. Some versions also include vegetables like bell peppers and radishes, fruit like mango and grapefruit, cheeses like Queso Fresco or Mozzarella, or proteins like chicken, walnuts, or sliced hard-boiled eggs.

What You’ll Need

This Avocado Salad makes for a beautifully composed salad, but you don’t have to go crazy with it as I did here. I love salad with a wow factor, and taking a few extra minutes to layer the components makes for a beautiful presentation. You can present the salad in a bowl, but do your best to mix it gently, or the avocado will fall apart faster than a reality show housewife. Here’s what you’ll need to make Ensalada de Aguacate:

  • Avocado: This fruit is the star of the show and adds creamy and slightly nutty notes to our salad, along with a creamy texture. I know someone, somewhere, will ask me what to substitute for the avocado in the avocado salad because they hate avocado. And to them, I say, just leave it out and enjoy a tasty tomato salad. (Editor’s note: Beth, please check out my lack of sarcasm and my extra-large serving of helpful advice. I’ve grown!)
  • Yellow Onion: This has an assertive spiciness that helps cut through the fatty avocado. You can sub it with any onion you have on hand, including green onion. If you use red onion, make sure to soak it for a minute in cold water to make it less pungent. If you’re not about that onion life, skip it.
  • Tomato: This fruit adds a sweet tartness to the salad and helps bulk it up to keep it budget-friendly. Use any ripe tomato you have on hand. If you’re not a fan of tomatoes, substitute them with cucumber, grapefruit, or mango.
  • Olive Oil: This is the fat in our simple dressing. In a pinch, substitute the olive oil with canola, sunflower, or any nut oil. Just be aware the flavor profile will change significantly.
  • Distilled White Vinegar and Apple Cider Vinegar: These are the acids in our dressing. I mix them to create deeper flavors but feel free to use either one on its own. You can also use any other clear or lightly-colored vinegar, though the punchier it is, the better.
Side shot of Ensalada de Aguacate on a white plate.

How To Pick Avocados

  1. Look for blackish-dark-green skin, which signals that the avocado has ripened. Bright green skin means they aren’t ready.
  2. When you gently press a finger into the avocado skin, the flesh should give slightly. If it’s mushy, its time has passed.
  3. Flick off what’s left of the stem at the top of the avocado. If it loosens easily and reveals a lime green top, it’s ripe. If it doesn’t flick off, it’s not ripe. If it flicks off and the top is black, it’s too ripe for a salad but might work for guacamole.

How To Ripen Avocados

To help ripen an avocado quickly, place it in a paper bag with an apple or a banana. Close the bag and leave it at room temperature. The natural gases released by the apple or banana will help your avocado mature faster. Some Tik-Tok folks think you can use a microwave to ripen an avocado, but all you’re doing is cooking the avocado, which softens it but will still taste like an unripe avocado.

What To Serve With Avocado Salad

This Ensalada de Aguacate pairs beautifully with other Puerto Rican dishes like Puerto Rican Rice and Beans, Arroz Con Pollo, Chuletas Guisadas, or Pollo Guisado. However, you don’t have to have a Latin spread to enjoy it! Add it as a side at your next cookout. It pairs wonderfully with BBQ Ribs, Sausage Kebabs, Smash Burgers, or Marinated Portobello Mushroom Burgers

Overhead shot of Ensalada de Aguacate on a white plate with a black fork and knife cutting into it.
Overhead shot of Ensalada de Aguacate on a white plate.
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Ensalada De Aguacate (Avocado Salad)

Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is easy, ready in just ten minutes, and the kind of summer salad that's so refreshing and tasty you'll find yourself craving it on sweltering days.
Course Dinner, Lunch, Salad
Cuisine Latin
Total Cost $3.56 recipe / $0.89 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Calories 205kcal
Author Monti – Budget Bytes

Ingredients

Dressing

Salad

  • 2 medium tomatoes $0.90
  • 1/2 medium yellow onion $0.38
  • 2 medium avocados $1.98
  • 3/8 tsp salt, divided $0.02

Instructions

  • Make the dressing. In a mason jar, add white vinegar, apple cider vinegar, olive oil, finely chopped cilantro, salt, and pepper. Cover and give it a good shake.
  • Slice the tomatoes into 1/4-inch thick rounds, then slice the rounds into halves. Slice the yellow onion into 1/4-inch thick half-moons. Slice the avocados into 1/4-inch thick half moons. If the avocados are large, then slice the half-moons in half.
  • Add half the tomato slices to a large dinner plate in one layer. Spoon 2 teaspoons of the dressing on the tomatoes and sprinkle with 1 pinch of salt.
  • Add half the onions in a single layer and drizzle with 2 teaspoons of dressing and a pinch of salt. Add half of the avocado slices in a single layer, and follow with 2 teaspoons of dressing and a pinch of salt.
  • Repeat the layering process with the remaining slices of tomatoes, onions, and avocados. Garnish with a few cilantro leaves and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 205kcal | Carbohydrates: 11g | Protein: 2g | Fat: 18g | Sodium: 300mg | Fiber: 7g

How to Make Ensalada De Aguacate – Step by Step Photos

Overhead shot of dressing in a small mason jar.

Make the dressing. In a mason jar, add 2 tablespoons white vinegar, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 2 tablespoons finely chopped cilantro, 1/8 teaspoon salt, and a pinch of black pepper. Cover and give it a good shake.

Overhead shot of slice avocados, tomatoes, ad onions on a wood cutting board.

Slice two medium tomatoes into 1/4 inch rounds, then slice the rounds into halves. Then cut half a medium yellow onion into 1/4 inch into half moons. Finally, slice two medium avocados into 1/4-inch half moons. Add a touch of the dressing to the surface of the avocados to keep them from turning brown.

Overhead shot of tomatoes on a white plate with dressing being spooned over them.

Add half the tomato slices to a large dinner plate in one layer. Spoon 2 teaspoons of the dressing on the tomatoes and sprinkle with a pinch of salt.

Overhead shot of the first layer of tomatoes, avocados, and onion in Ensalada de Aguacate on a white plate.

Add half the onions in a single layer on top of the avocado and drizzle with 2 teaspoons of dressing and a pinch of salt. Next, add half of the avocado slices in a single layer on top of the sliced onion, and follow with 2 teaspoons of dressing and a pinch of salt.

Overhead shot of finished Ensalada de Aguacate on a white plate.

Repeat the layering process with the remaining tomato, onion, and avocado slices. Garnish with a few cilantro leaves and serve. Guaranteed this will be one of the most refreshing summer salads you’ve ever had!

More Easy Summer Salads

The post Ensalada de Aguacate (Avocado Salad) appeared first on Budget Bytes.

Creamy Turmeric Mango Vinaigrette

Friends, we know mangoes are SO good it’s challenging not to devour them all right off the cutting board. But take it from a fellow mango enthusiast: This time it’s worth letting them make it to the blender. You’re going to want a batch of this bright,…

Creamy Turmeric Mango Vinaigrette

Friends, we know mangoes are SO good it’s challenging not to devour them all right off the cutting board. But take it from a fellow mango enthusiast: This time it’s worth letting them make it to the blender. You’re going to want a batch of this bright, naturally sweet turmeric mango vinaigrette around for a salad recipe coming tomorrow!

Grab your blender and 9 ingredients (mostly pantry staples) and let’s do this!

This dressing is as simple as blending and enjoying!

Creamy Turmeric Mango Vinaigrette from Minimalist Baker →

Easy Three Bean Salad

Introducing our GO-TO side for summer gatherings (and beyond!): three bean salad! It travels well, keeps well, and comes together fast with simple, affordable pantry staples. 
Plus, it’s packed with fiber, crunchy veggies, and a flavorful, herby v…

Easy Three Bean Salad

Introducing our GO-TO side for summer gatherings (and beyond!): three bean salad! It travels well, keeps well, and comes together fast with simple, affordable pantry staples. 

Plus, it’s packed with fiber, crunchy veggies, and a flavorful, herby vinaigrette that makes you want more! Who knew beans could be so irresistible!? Just 10 minutes and 1 bowl required to make this bean-filled beauty. Let us show you how!

Easy Three Bean Salad from Minimalist Baker →

Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It’s delicious, vibrant, easy, and versatile!

The post Yuca En Escabeche appeared first on Budget Bytes.

My mouth waters every time I think about Yuca En Escabeche, a traditional Puerto Rican pickled cassava dish that’s as delicious and vibrant as it is versatile. It’s a bit like a punchy vinegar-based potato salad but with olives, onions, and yuca. It holds exceptionally well and makes a perfect appetizer or side for a backyard BBQ or beach picnic.

Overhead shot of Yuca En Escabeche in a white bowl.

What is Yuca?

Yuca is a root vegetable like potato or taro. It is shaped like a large yam with a dark brown bark-like exterior and bright white flesh. It has a woody core that looks like a white root running through the middle of it lengthwise. You can find yuca fresh, frozen, and canned in most Latin grocery stores. It’s also often stocked in the freezer section at mainstream grocers.

What Is Escabeche?

Escabeche is a preserving technique that’s very popular all over Latin America. You warm a simple mix of oil and vinegar with a few aromatics and use it to pickle cooked vegetables, fruits (like green bananas), or fish. Because of the high acidity of the sauce, the pickled food stays fresh for a week, developing deeper flavors as it ages. Yuca En Escabeche is boiled cassava root smothered in escabeche sauce and served hot, cold, or at room temperature.

Ingredients

Get ready for your new summer favorite! It’s cooling on a hot day, comes together in just a few minutes, and you can easily double, triple, or quadruple the recipe. It’s one of those dishes I’ll make a big batch of and eat nonstop, paired with absolutely everything until it’s all gone. Here’s what you need to make Yuca En Escabeche:

  • Yuca– You can purchase yuca fresh or frozen. Fresh requires a lot of prep as you must peel off its woody bark and quarter it to remove the woody core. Frozen is my preference, as it’s already peeled and chopped. However, you should thaw it and make sure the woody core is removed, as sometimes it isn’t. Canned yuca is already prepped and cooked. You can simply drain it and add it to the escabeche sauce.
  • Olive Oil and Distilled White Vinegar– are the base of the escabeche sauce. Use an olive oil that has a flavor you enjoy. Though distilled vinegar is traditional, feel free to use apple cider vinegar or rice wine vinegar. This recipe is a 2 to 1 ratio of oil to vinegar. If you want something less acidic, use a 3 to 1 ratio. I prefer an aggressively acidic escabeche and use a 1 to 1 ratio of oil to vinegar. You do you!
  • Bay Leaves, Peppercorns, Salt, and Adobo – these spices add much-needed complexity to the simple escabeche sauce. If you don’t have adobo, omit it and up your salt game by a 1/4 teaspoon. Also add 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of ground cumin. Bay leaves are a must for me, but try subbing them with a pinch or two of dry oregano if you’re out.
  • Onions and Garlic– are an integral part of the escabeche. They add deep earthy flavors and texture to the dish. You can substitute yellow onion with white or red onion. Sometimes garlic will turn a blue-green color when exposed to a highly acidic sauce. Don’t fret. It isn’t mold. If blueish-hued garlic slices make you uncomfortable, remove them.
  • Spanish Olives and Olive Brine – these roasted red pepper-stuffed olives (AKA Manzanilla or green olives) add a pop of tart and fruity notes to the dish, while their brine rounds out the acidity of the escabeche and creates complexity.
Side shot of Yuca En Escabeche in a white bowl.

Variations on Yuca en Escabeche

Make this dish your own with additional veggies, spices, and proteins.

  • Strips of roasted red pepper make a beautiful and tasty addition. So do thin slices of fresh green and red bell peppers.
  • Mix different kinds of vinegar to add complexity. Just makes sure to use white or light-colored vinegar to preserve the color of the yuca.
  • Make a heartier version by topping the yuca with slices of hard-boiled egg, cooked shrimp, or chopped chicken.
  • Add different vegetables, such as chopped zucchini, squash, or tomatoes. Though not traditional choices, they are delicious.
  • Try using different spices, such as cumin, oregano, or cilantro.

What Do I Serve With Yuca En Escabeche?

This dish is excellent on its own, but I love it even more as a side. I pair it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans.

How To Store Leftovers

Store the yuca in an airtight container with plastic film over the surface. If at all possible, use a glass container, as the vinegar and garlic odors will cling to plastic. Refrigerate for up to a week. Freeze for up to 3 months. When ready to serve, thaw frozen yuca overnight in the fridge. Yuca can be served cold or at room temperature. If you prefer to serve it hot, warm it in a microwave until steaming.

Overhead shot of Yuca En Escabeche in a white bowl.
Side shot of Yuca En Escabeche in a white bowl with a wood spoon in it.
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Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!
Course Appetizer, Side Dish
Cuisine Latin
Total Cost ($4.53 recipe / $0.57 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 cups
Calories 270kcal
Author Monti – Budget Bytes

Ingredients

  • 1 lb yuca (fresh or frozen) $1.55
  • 4 tsp kosher salt, divided $0.16
  • 2/3 cup olive oil $0.84
  • 1/3 cup distilled white vinegar $0.41
  • 3 bay leaves $0.30
  • 1/2 tsp black peppercorns $0.05
  • 1 tsp adobo seasoning $0.04
  • 1 yellow onion, sliced in half moons $0.42
  • 8 cloves garlic, thinly sliced $0.34
  • 1/4 cup sliced Spanish olives (AKA Manzanilla olives ) $0.33
  • 1/8 cup olive brine $0.09

Instructions

  • If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
  • Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.
  • While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.
  • Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.

See how we calculate recipe costs here.

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 1g | Fat: 19g | Sodium: 1346mg | Fiber: 2g
Side shot of Yuca En Escabeche in a white bowl.

How to Make Yuca En Escabeche – Step by Step Photos

Overhead shot of yuca on a cutting board with a knife removing the woody core.

Prepare 1 pound of yuca. If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.

Overhead shot of yuca in a large cream-colored pot with salt being added to it.

Add the yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.

Overhead shot of Yuca En Escabeche in a silver pot.

While the yuca cooks set a small stainless steel or enameled pot over medium-low heat. Avoid aluminum pots as highly acidic ingredients, like vinegar, can cause aluminum to leach into food, which leaves the food with a metallic taste. Add 2/3 cup of olive oil and warm. You don’t want the oil hot, just warm. Add the 1/3 cup of vinegar, 1/2 teaspoon peppercorns, 3 bay leaves, remaining 2 teaspoons salt, 1 teaspoon adobo, 1 medium onion sliced in half moons, 8 thinly sliced garlic cloves, 1/4 cup Spanish olives, and 1/8 cup of olive brine to the warm oil. Cook for 10 minutes, stirring occasionally. The onions should remain white but will wilt. Once wilted, remove from the heat.

Overhead shot of Yuca En Escabeche in a white bowl.

Add the boiled yuca to a large boil and cover with the warm escabeche sauce. Allow the yuca to pickle for a minimum of 30 minutes before serving. To develop deeper flavors, cover the bowl with plastic wrap directly on the surface of the yuca and refrigerate overnight. Serve cold, at room temperature, or heat in a microwave until steaming. Enjoy this incredible dish as is or serve it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans!

Side shot of Yuca En Escabeche in a white bowl.

More Puerto Rican Dishes

The post Yuca En Escabeche appeared first on Budget Bytes.

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas!

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, you need to make these savory Chuletas Guisadas! I grew up eating this dish of unctuous stewed pork chops in Puerto Rico, where my Abuela would serve it at least once a week. It comes together in under thirty minutes, and as it stews, the fragrance is so overwhelmingly good everyone in your home will ask what’s cooking! (For real.)

Overhead shot of Chuletas Guisadas in a silver saucepan.

What Are Chuletas Guisadas?

Chuletas Guisadas is a popular Latin American dish of pork chops, onions, and peppers stewed in a flavorful tomato-based sauce. Every region has its own take on the dish, and this is the recipe my grandmother would make at least once a week. Some people don’t put olives in their Chuletas Guisadas, but my Abuela did, so that’s how I make it. I love mine served over Puerto Rican Rice And Beans with slices of ripe plantain. You can also pair it with a side salad or slices of ripe avocado.

What Are The Ingredients For Chuletas Guisadas?

My favorite thing about this dish is that the end result is much greater than its parts. But, of course, every Latin family has their version, and the ingredients vary by where you grew up. With that being said, this is what you need to make my version of Chuletas Guisadas:

  • Pork chops – How quickly the dish cooks depends on the thickness of your pork chops. I prefer thinly cut chops because they’re cheaper and cook faster. But you do you.
  • Sofrito – This robust flavor base adds complexity to every dish.
  • Tomato Sauce and Chicken Broth – are the foundation of your sauce.
  • Onions, Peppers, and Garlic – Add bulk to your dish and help flavor the sauce.
  • Vinegar and Olives– Add a briny brightness that helps cut through the fattiness of the pork.
  • Adobo, Sazon, Oregano, and Bay Leaf – these spices quickly build layers of flavor in your sauce and pork chops.
Side shot of Chuletas Guisadas in a silver saucepan.

Tips For Making Chuletas Guisadas

  1. Cut the vegetables the same size so that they cook evenly. If the vegetables are sliced in different sizes, some will be overcooked, and some undercooked.
  2. Keep the pan covered. It traps the moisture, which helps cook the meat evenly and keeps it moist and tender.
  3. Don’t overcook the pork chops. Even though they are in a sauce, they will end up tough and dry. The general rule is 7 minutes per 1/2 inch of thickness.

What Sides Go Well With Chuletas Guisadas?

I love gobbling this dish down with Puerto Rican Rice And Beans and fried slices of sweet plantain. Of course, you can always serve it with a Simple Side Salad or slices of ripe avocado. And you can even try it layered over Garlic Herb Mashed Potatoes. OMG. I want that right now!!!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. To reheat frozen Chuletas Guisadas, thaw them in the fridge overnight. Then, warm them in a skillet over medium heat until steaming. When you reheat the pork chops, add a little chicken broth to the skillet to prevent them from drying out.

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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you're looking for a hearty family meal that's mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas! These stewed pork chops come together in under thirty minutes.
Course Dinner, Lunch
Cuisine Latin
Total Cost ($15.35 recipe / $3.84 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 516kcal
Author Monti – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 3 Tbsp olive oil, divided $0.12
  • 2 lbs thinly cut pork chops, bone-in $9.98
  • 2 tsp adobo* $0.08
  • 6 Tbsp sofrito $1.08
  • 1 Tbsp minced garlic $0.14
  • 8 oz tomato sauce $0.59
  • 1 Tbsp white distilled vinegar $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 2 cups chicken broth $0.24
  • 1/4 cup Pimento-stuffed green olives, sliced* $0.33
  • 2 tsp oregano $0.20
  • 1 bay leaf $0.10
  • 1 onion, sliced in 1/4 inch half moons $0.42
  • 1 bell pepper, sliced into 1/4-inch strips $1.59
  • 1/4 cup fresh cilantro leaves $0.27

Instructions

  • Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
  • Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
  • Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
  • Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
  • Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
  • Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
  • Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

See how we calculate recipe costs here.

Notes

*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
 
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
 
*Pimento-stuffed green olives are also known as  or Manzanilla Olives.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 11g | Protein: 52g | Fat: 29g | Sodium: 1121mg | Fiber: 3g
Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork and knife in it.

How to Make Chuletas Guisadas – Step by Step Photos

Overhead shot of pork chops searing in a silver saucepan.

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix 2 teaspoons of adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear the 2 pounds of pork chops in batches. Sear on both sides, about 2 minutes on each side.

Overhead shot of sofrito and garlic being added to a silver saucepan.

Remove the pork chops from the pan, and set aside. Add 1/3 cup of sofrito and 1 tablespoon of minced garlic to the pork chop drippings and saute until fragrant, about 2 minutes.

Overhead shot of tomato sauce being added to a sofrito in a silver saucepan.

Add the 8 ounces of tomato sauce, 1 tablespoon of white vinegar, and 1 1/2 teaspoon of sazón to the pan. Sauté until the mixture thickens, about 4 minutes.

Overhead shot of spices and olives being added to a sauce in a silver saucepan.

Add 2 cups of chicken broth, 1/4 cup of pimento-stuffed olives, 2 teaspoons of oregano, and 1 bay leaf to the pan and stir well. Bring the sauce to a boil and reduce by one-quarter.

Overhead shot of pork chops being added to a sauce in a silver saucepan.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Overhead shot of Chuletas Guisadas in a silver saucepan with raw slices of onions and red peppers on top.

Add 1 onion (sliced in 1/4 inch half moons) and 1 bell pepper (sliced into 1/4-inch strips) to the pan. Cover, and cook until softened, about 5 minutes.

Overhead shot of Chuletas Guisadas in a silver saucepan with a hand sprinkling cilantro into it.

Take the pan off the heat and stir in 1/4 cup of cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork in it.

More Easy Latin Dishes

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

The New Kitchen It-Girl Is…Vinegar?

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Vinegar has been a kitchen staple for centuries, but recently, it’s become one of the most popular pantry items out there. Head to a bar, and there’s…

Heads up: Food52 earns an affiliate commission on qualifying purchases of the products we link to.

Vinegar has been a kitchen staple for centuries, but recently, it’s become one of the most popular pantry items out there. Head to a bar, and there’s likely a shrub on the menu. Or scan TikTok, find anyone talking about cottagecore, and maybe they’re making their own vinegar.

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