all things food
Mini red peppers oven roasted in olive oil and garlic are an easy light side dish that leaves you with a tender,
The post Roasted Mini Peppers appeared first on Salty Side Dish Recipes.
Mini red peppers oven roasted in olive oil and garlic are an easy light side dish that leaves you with a tender,
The post Roasted Mini Peppers appeared first on Salty Side Dish Recipes.
Great for game days, this Sausage Cream cheese dip is a step up from a regular queso dip recipe and stays totally
The post Chorizo Dip appeared first on Salty Side Dish Recipes.
Great for game days, this Sausage Cream cheese dip is a step up from a regular queso dip recipe and stays totally
The post Chorizo Dip appeared first on Salty Side Dish Recipes.
This super easy pie crust recipe comes together in minutes and has just three ingredients: salted butter, all-purpose flour, and water.
The post Easy 3-Ingredient Pie Crust appeared first on Budget Bytes.
This scrumptious and super easy pie crust recipe comes together in minutes and has just three ingredients: flour, butter, and water. You don’t need any special tools to make it, just a little know-how. That’s right. Contrary to popular belief, making pie dough from scratch isn’t complicated. That’s what relationships are for.
Traditionally pie dough is just a mix of flour, liquid, fat, and salt. And while you can get super fancy with all of those ingredients, I use all-purpose for the flour and ice water for the liquid. By incorporating frozen, salted butter into the mix, I kill two birds with one stone. (For the record, I’ve never killed a bird with a stone, though my patio door did a number on one once). If you don’t have salted butter, add 2/3 teaspoon of sea salt to your flour.
I prefer using butter as opposed to other fats because it adds rich, creamy, nutty notes to the dough. You just can’t get that with shortening and other fats, which often leave a tasteless greasy film on the roof of your mouth. #shudder.
The secret to a good pie is never to break the golden rule: keep everything cold. I won’t get too deep into the science of it all, but if you’re interested, check out How to make perfect pie crust with the power of science.
For this easy 3-ingredient pie crust recipe, make sure to freeze your ingredients, especially in the summertime, when your kitchen can be a hot, steamy mess. Yes, I put everything in the freezer: the butter, flour, even the tools. When I worked in a kitchen with no AC (nightmare), I would roll out the dough on a frozen cookie sheet. If you don’t have the space/patience for all of that, just freeze the butter and make sure you use ice water.
Absolutely! Because it only stays fresh in the fridge for three days, I keep WAY too much of this dough tucked into my freezer, where it keeps for up to three months. (What can I say? I prefer to eat my fruits and veggies wrapped in flaky layers of pie crust. Judge me all you want. My life is delicious.) To prevent freezer burn, double wrap it in either plastic or beeswax and then keep it in a freezer-safe container. Thaw it out in your fridge a day before you plan to use it.
What I love the most about this 3-ingredient pie crust is how versatile it is. You can use it to make a double-crust apple pie or a savory chicken pot pie. The dough is flexible enough for hand pies and sturdy enough for a galette, like our awesome Blueberry Lemon Cream Cheese Galette. You can even use the scraps to make the most amazing little cookies, which I should totally share with my kid, but instead, I stash them away because every mom needs her secrets. (If you know, YOU KNOW.)
For an accurate measurement of volume, sift your flour, and don’t scoop it into your measuring cups. Spoon 2 3/4 cups of sifted flour into the cups, and then use the back of a butter knife to level it off. Place it in a large bowl and put that in the freezer while you grate the butter.
Grate two sticks of salted butter that have been frozen solid. When you get down to a three-inch knob of butter, and it’s getting tricky to keep your knuckles out of the party, chop the remaining butter into diced-sized pieces.
Take the bowl of sifted flour out of your freezer and add the grated butter. Use a spoon to mix the flour and butter as if you were tossing a salad. Mix until all of the butter is coated with flour.
Add 1/4 cup of chilled water to the flour and butter mixture. Use your spoon to toss the mixture and incorporate the water. Continue adding water, tablespoon by tablespoon, tossing between each addition and incorporating flour that has shifted to the bottom of the bowl.
Once most of the flour has started to clump together with the butter, grab a bit and pinch it together. It should form a dough with a texture like play-dough, neither dry nor wet. If your dough is crumbly when you pinch it together, continue to add chilled water.
Press the bits of dough together into a ball and flatten it into a disc about 6 inches wide and three inches thick. Wrap it tightly in plastic or beeswax cloth and set it inside an airtight container. Let it rest in the fridge for at least two hours, preferably overnight.
Slice the rested dough an inch above the center line and shape both halves into a disc. Place the larger half on a lightly floured work surface. Roll from the center up, down, left, and right. Lift the dough, rotate 15 degrees, and repeat the sequence until it’s 14 inches in diameter and the thickness of an ear lobe
Place your rolling pin on the bottom edge of your crust and roll it onto your rolling pin. Place the pin on the top edge of a greased pie plate, centering the crust. Unfurl the dough towards you, then press it into the plate.
To prevent steam from forcing the bottom crust to bubble up, use a fork to dock the dough, pressing the tines all the way through. Optional if using a liquidy filling: separate an egg and beat the white until frothy. Brush a thin layer over the bottom crust to seal the crust. Rest the pie plate in the freezer.
Roll out the top crust to 11 inches in diameter. Take the pie plate out, add your filling, and brush water on the outer edges of the bottom crust. Place the top crust over the filling, fold the bottom crust over it, and pinch the two together to seal.
Optional: Beat the remaining egg yolk with a tablespoon of cream or milk and brush it onto the top crust. This will help with browning. You can also use plain milk or cream.
To prevent the pie crust from bubbling up as it bakes, cut steam vents into the top crust. Rest the pie in the freezer for fifteen minutes.
Place your chilled pie on the middle rack of a preheated oven and bake according to recipe directions.
Look at all that flaky goodness for a little over a dollar! Yum!!
The post Easy 3-Ingredient Pie Crust appeared first on Budget Bytes.
Move over steamed wontons; these incredible Air Fryer Taco Bell Wontons are the perfect pairing for homemade tacos. Delicious cooked seasoned beef
The post Taco Bell Wontons appeared first on Salty Side Dish Recipes.
Move over steamed wontons; these incredible Air Fryer Taco Bell Wontons are the perfect pairing for homemade tacos. Delicious cooked seasoned beef
The post Taco Bell Wontons appeared first on Salty Side Dish Recipes.
Air fryer chickpeas are extra crispy, take only minutes to make, are a deliciously crunchy, high-fiber snack!
The post Air Fryer Chickpeas appeared first on Budget Bytes.
In case you haven’t heard, I finally bought an air fryer! After hearing so many wonderful things about them, I just had to try one out for myself. And what’s the first thing I cooked in my air fryer? Crispy air fryer chickpeas! …Because I already had a can of chickpeas on hand, they’re super easy, and I’ll never say no to a delicious crunchy snack. ;)
Air-fried chickpeas are crunchy little snacks with a slightly dense and chewy center. You can season them with just about any seasoning blend you like and, quite honestly, they’re ADDICTIVE. And not only are they high in fiber and protein, these crunchy little chickpeas are also inexpensive, making them a fantastic budget-friendly snack.
If you’re used to roasting chickpeas in the oven, then you probably know that drying the chickpeas really well first is key to getting crispy chickpeas. But with an air fryer, the quickly circulating dry air acts to quickly dry the chickpeas so they can get nice and crispy without taking the extra step ahead of time. That being said, if you do want to take the time to dry them first, your chickpeas will be extra-SUPER crispy.
We used Everything Bagel Seasoning for these chickpeas because it’s such a tasty all-purpose seasoning, but there are so many different options. Here are some ideas for flavoring your air fryer chickpeas:
Air-fried chickpeas will slowly absorb ambient moisture from the air and get a little soft as they’re left out (similar to a cracker getting stale), so they’re best to eat right away. But if you don’t, you can crisp them back up again by popping them back into the air fryer for 2-3 minutes.
Rinse and drain one 15oz. can of chickpeas. If you want, you can take the extra step to towel-dry the chickpeas for maximum crispiness.
Place the chickpeas in a bowl and drizzle 2 teaspoons of cooking oil over the chickpeas. Stir the chickpeas well until they are evenly coated in oil.
Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3 minutes at 400ºF). Add the chickpeas to the basket and spread them into a single layer.
Cook the chickpeas in the air fryer for 10 minutes, shaking the basket after 5 minutes. (Photo above is after 5 minutes of cooking)
At ten minutes, shake the basket again and test the chickpeas for doneness. Add 2-3 minutes of cooking time or until they reach your desired level of crispness. We liked our chickpeas at 13 minutes when they were deliciously crispy and slightly cracked open like a kernel of popcorn.
Add the air-fried chickpeas to a bowl, add the remaining teaspoon of oil and stir to coat. Add seasoning and or salt to your liking and stir to coat again. Enjoy!
The post Air Fryer Chickpeas appeared first on Budget Bytes.
Pesto mozzarella roll ups combine melty mozzarella cheese and flavorful basil pesto rolled up in a flour tortilla then baked to perfection!
The post Pesto Mozzarella Roll Ups appeared first on Budget Bytes.
I’ve wanted to make this fun snack for a couple of years now and I had a little leftover pesto the other day so I finally made it happen! These Pesto Mozzarella Roll Ups are a riff off of my Pizza Roll Ups recipe. It’s a tasty combo of pesto and mozzarella rolled up in flour tortilla then baked until crispy on the outside and melty on the inside. So fun! I also paired these roll ups with a creamy and tangy dip that perfectly balances the basil pesto.
Pesto is undoubtedly the most expensive ingredient in this dish, so you’ll want to choose wisely. Aldi has a pretty good basil pesto for a great price but if that one isn’t your favorite or you don’t have an Aldi near you, I also like Barilla, Classico, and Felippo Berio brands.
And don’t let the rest of the jar of pesto go to waste! Check out our pesto archives for other delicious ways to use up your pesto.
I paired these pesto mozzarella roll ups with a super simple creamy and tangy tomato flavored dip, but it’s completely optional. The roll ups are great on their own and it does get pretty rich with the dip, so it’s totally up to you! Or, if you already have a fridge full of half-used bottles of sauces and dressing, try experimenting with a different flavor dip. ;)
Pesto mozzarella roll ups are definitely best right when they come out of the oven so the tortilla is crispy and the mozzarella is soft and melty, so I suggest scaling the recipe up or down as needed. Luckily, they’re just as easy to make whether you want to make two or twenty!
Preheat the oven to 400ºF. Stack eight 8-inch flour tortillas on a plate and cover them with a damp paper towel. Microwave for about 30 seconds to steam the tortillas. This makes them soft and pliable so they won’t rip when you try to roll them.
Slice four pieces of mozzarella string cheese in half length-wise. You’ll use one half per roll up. Smear about ½ Tbsp basil pesto over the bottom half of a tortilla, staying away from the edges. Place one halved string cheese on the pesto.
Fold the sides of the tortilla in to close off the ends, then start rolling from the bottom up until the cheese is fully rolled up in the tortilla.
Place the roll ups seam side down on a lined baking sheet. Brush them lightly with cooking oil. This helps the tortillas get extra crispy. You could also spritz them with cooking spray. Bake the roll ups for about 13 minutes, or until lightly golden brown on the edges.
While the pesto mozzarella roll ups are baking, make the creamy tomato sauce. In a small bowl, stir together ¼ cup mayonnaise, 1 Tbsp tomato paste, and 1 clove of minced garlic.
Once the roll ups are lightly golden brown on the edges and you start to see a little cheese oozing, they’re ready! This should take about 13 minutes of baking, give or take a minute or two. Let them cool just enough to handle.
The pesto kind of soaks into the tortillas making them soooooo good!
You don’t want to know how many of these I ate while taking the photographs!
The post Pesto Mozzarella Roll Ups appeared first on Budget Bytes.
Move over classic cheese ball and make room for peanut butter and chocolate chips! This fabulous party snack looks stunning, tastes divine,
The post Peanut Butter Cheese Ball appeared first on Salty Side Dish Recipes.
Move over classic cheese ball and make room for peanut butter and chocolate chips! This fabulous party snack looks stunning, tastes divine,
The post Peanut Butter Cheese Ball appeared first on Salty Side Dish Recipes.
Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.
The post Cowboy Caviar appeared first on Budget Bytes.
This super fresh and colorful Cowboy Caviar combines two types of beans, delicious summer vegetables, and a sweet and tangy lime dressing to make a bold and versatile dish that you’ll find yourself making over and over. From a party dip to a salad topper, Cowboy Caviar has become a go-to healthy meal prep item in my kitchen. It’s the O.G. refrigerator salad. 😄 Read on for more ideas on how to use this amazing cross between bean salad and salsa!
Originally posted 7-19-2016, updated 6-1-2022.
Cowboy Caviar, sometimes called Mexican Caviar, is like a cross between a bean salad and a fresh salsa. It combines two types of beans (black beans and black eyed peas) with a colorful medley of fresh vegetables and a tangy balsamic-lime vinaigrette.
If you can’t find black eyed peas in the canned bean aisle, check with the canned vegetables. Because they’re a “pea” they’re sometimes found with the canned vegetables rather than the beans. And if you can’t find black eyed peas, you can substitute pinto beans or navy beans.
Well, if you don’t eat it all in one sitting (it can happen!), Cowboy Caviar holds up extremely well in the refrigerator and will be just as tasty after about 4-5 days of refrigeration. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. This salad will probably not freeze well, due to the fresh herbs and vegetables.
There are SO many ways to eat Cowboy Caviar that you’ll probably find yourself adding it to everything you eat. But here are a few ideas anyway:
…and so much more. If you have a favorite way to eat your Cowboy Caviar, feel free to share it with the rest of us in the comments below!
One of the best things about Cowboy Caviar is that it is extremely versatile. You can customize this recipe to give it your own personal touch. Here are a couple of substitutions and add-ins that will make it your own:
I don’t suggest freezing this dish because it has multiple delicate fresh vegetables that will become limp and soggy upon freezing and reheating. You want those veggies to be fresh, juicy, and crunchy to give the salad its amazing texture! :)
Make the dressing first so the flavors have a few minutes to blend. Whisk together 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt.
Rinse and drain one 15oz. can of black beans and one 15oz. can of black eyed peas in a colander.
Gather one bell pepper (any color), two Roma tomatoes, one jalapeño, 1/4 of a red onion, and 1/4 bunch of cilantro. While any color bell pepper can be used, I like the colorful pop of a yellow or orange bell pepper.
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop the cilantro leaves. Place the chopped vegetables in the bowl with the rinsed beans.
Pour the prepared dressing over the salad.
Stir the salad until everything is coated in the dressing. Serve immediately or refrigerate until ready to eat. This is one of those salads that tastes even better after it has time to chill in the fridge, so it’s great to eat over the course of a few days!
Cowboy Caviar makes a great snack with tortilla chips, a topper for tacos, bowl meals, or salads, or spoon some onto baked or grilled fish for a nice light meal!
The post Cowboy Caviar appeared first on Budget Bytes.
A stunning and elegant appetizer, this tomato feta dip recipe is perfect for a party. The bold flavors of this simple appetizer
The post Tomato Feta Cheese Dip appeared first on Salty Side Dish Recipes.
A stunning and elegant appetizer, this tomato feta dip recipe is perfect for a party. The bold flavors of this simple appetizer
The post Tomato Feta Cheese Dip appeared first on Salty Side Dish Recipes.
Cheesy Pinto Beans are a quick and satisfying meal made with simple pantry staple ingredients, like canned beans.
The post Cheesy Pinto Beans appeared first on Budget Bytes.
We’re getting back to the basics with this one! I love exploring really simple ways to transform pantry staples, like canned beans, into a filling and satisfying meal. For these Cheesy Pinto Beans, I simply seasoned up some canned beans, puréed half to make the beans nice and creamy, then stirred in a little cheese to make it extra flavorful and satisfying. Serve them over rice and you’ve got an easy and satisfying meal for pennies.
Pinto beans have been a staple ingredient in many parts of the world, including Mexico and the Southwest U.S., for generations, so if you live in those areas you’re probably very familiar with this delicious bean. But if pinto beans aren’t already part of your regular diet, this recipe will be a great introduction. Pinto beans are a small, tan-colored bean that has a speckled appearance when dried. They have a deliciously creamy texture once cooked, which makes them great for refried beans, soup, burritos, or just enjoying over rice, like I did here.
Dry beans will always be more budget-friendly, usually lower sodium, and oftentimes have better flavor, but they can definitely a little more time and work to prepare. This Cheesy Pinto Bean recipe is designed for convenience, so we’re using canned beans this time around. If you want to use pinto beans that you’ve cooked from dry, you’ll need about three cups of cooked beans. You’ll likely need to add a little more salt to your recipe at the end, as well.
This deliciously simple recipe can be eaten a few different ways. I served mine over a bowl of rice, but you could also purée more of the beans and serve it as a beany chip dip! I think it would also be good served in a bowl then scooped up with some fluffy naan or pita. Or, simply serve them alone as a side dish with your favorite meal.
Beans are such a flexible ingredient, so there are several other ingredients you can add to these cheesy pinto beans. Here are some other ingredients that you can stir into your beans:
Mince two cloves of garlic and finely dice one jalapeño (seeds and stem removed). Add them to a pot along with one tablespoon of cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes really fragrant.
Add one 15oz. can of pinto beans to a blender (with the liquid in the can) and purée until smooth. Alternately, you can use an immersion blender in the pot with the beans.
Add the puréed beans to the pot along with a second 15oz. can of pinto beans (drained). Stir to combine.
Season the beans with ¼ tsp smoked paprika, ¼ tsp ground cumin, ⅛ tsp freshly cracked black pepper, and a couple of dashes of hot sauce. Stir to combine and then allow the beans to heat through, stirring occasionally.
Once the beans are hot, add ½ cup shredded cheddar cheese.
Stir the beans until the cheese has melted smoothly into the beans.
Taste the beans and adjust the seasonings to your liking. Because canned beans and cheese contain a fair amount of salt, I did not find that I needed to add any to the beans. Serve the beans over rice, with chips, or as a side to your favorite meal!
The post Cheesy Pinto Beans appeared first on Budget Bytes.