Potato Soup

Comfort food is the best kind of food. I am talking about chicken pot pie, baked mac and cheese, chili, baked ziti, and this Potato Soup. There is nothing better than cozying up to a hearty meal that tastes delicious and makes you feel better. Bring on…

Comfort food is the best kind of food. I am talking about chicken pot pie, baked mac and cheese, chili, baked ziti, and this Potato Soup. There is nothing better than cozying up to a hearty meal that tastes delicious and makes you feel better. Bring on the cozy! This classic Potato Soup recipe is…

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Bratwurst and Sauerkraut

Juicy bratwurst simmering in tangy sauerkraut, sweet apples, onions, and broth is an easy and flavorful way to enjoy this German sausage.

The post Bratwurst and Sauerkraut appeared first on Budget Bytes.

I don’t know if I’ve told you yet, but I’m obsessed with bratwurst. Every time I eat it, it doesn’t matter how often I eat it, I swear it’s the best thing I’ve ever tasted. I also love sauerkraut. So I don’t know why it took me so long to make Bratwurst and Sauerkraut together. It’s a classic! But now that I have, I’m probably going to be making it constantly. It’s really easy, and the leftovers are so good, so it’s an instant winner in my book.

Bratwurst and Sauerkraut on two plates, one with buns and one with mashed potatoes

What is Bratwurst?

Bratwurst is a fresh, German-style sausage made with pork, and sometimes veal or beef. It’s incredibly juicy and flavorful, and tastes great whether cooked over an open grill, roasted in the oven, or cooked in a skillet.

In Germany, you’ll find several different types of bratwurst depending on the region, but in the U.S. you’ll usually either find regular bratwurst or beer bratwurst (or “beer brats” for short). Both types will work fine in this recipe.

You’ll find bratwurst in the fresh meat department of your grocery store, near Italian sausage. Johnsonville brats are pretty common in most major grocery stores, but I also enjoy ALDI’s store brand bratwurst.

What Kind of Sauerkraut Should I Use?

I used a German-style sauerkraut purchased in a jar (ALDI’s Deutsche Küche brand), but you could use fresh refrigerated sauerkraut as well. Flavored sauerkraut, like garlic or jalapeño, would also be really awesome in this dish. The only type of sauerkraut that I would suggest avoiding is red cabbage sauerkraut only because the color would likely bleed throughout and turn everything kind of blue-ish.

How to Serve Bratwurst and Sauerkraut

There are two main ways that I would serve bratwurst in sauerkraut. First, in toasted buns with a delicious grainy mustard, and maybe some German Potato Salad on the side. Second, on a plate with the sauerkraut as a bed and a side of either mashed potatoes or potato salad. And while you’re at it, grab a cold German Beer to go with the meal! :)

Bratwurst and sauerkraut in a skillet with beer, potatoes, and mustard on the sides
Bratwurst and sauerkraut in a skillet with beer, potatoes, and mustard on the sides

Bratwurst and Sauerkraut

Juicy bratwurst simmering in tangy sauerkraut, sweet apples, onions, and broth is an easy and flavorful way to enjoy this German sausage.
Total Cost $6.26 recipe / $1.25 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Calories 440kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.28
  • 1 apple* $0.41
  • 2 cloves garlic $0.16
  • 1 Tbsp cooking oil $0.04
  • 19 oz. bratwurst (5 links) $3.49
  • 24 oz. sauerkraut $1.69
  • 1/4 tsp caraway seeds (optional) $0.02
  • 1/4 tsp paprika $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1 cup chicken broth $0.13

Instructions

  • Slice the onion and the apple, and mince the garlic.
  • Add the cooking oil to a large deep skillet or wide pot. Heat over medium. When the pan and oil are hot, add the bratwurst. Cook on each side until well browned (it does not need to be cooked through at this point). Remove the browned bratwurst to a clean plate.
  • Add the sliced onions, apples, and garlic to the pan and sauté for about 5 minutes, or until the onions are soft.
  • Drain the sauerkraut and add it to the skillet, along with the caraway seeds, paprika, pepper, and chicken broth. Stir to combine with the apples and onions. Nestle the browned bratwurst down into the sauerkraut.
  • Place a lid on the pan and allow the broth to come up to a simmer. Lower the heat slightly and continue to simmer the bratwurst in the sauerkraut and broth for 20 minutes, or until the bratwurst is cooked through. Serve hot.

Notes

*Use a sweet variety of apples to compliment the sour sauerkraut. I used a Gala apple.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 16g | Protein: 17g | Fat: 35g | Sodium: 1984mg | Fiber: 5g
Bratwurst and sauerkraut on a plate with mashed potatoes and mustard

How to Make Bratwurst and Sauerkraut – Step by Step Photos

Sliced onion and apple on a cutting board

Slice one yellow onion and one apple, and mince two cloves of garlic. Use a sweet variety apple, like Gala or Fuji.

Browned bratwurst in a skillet

Add a tablespoon of cooking oil to a deep skillet or wide pot and heat over medium. Once hot, add five links of bratwurst (about 19oz.) and cook on both sides until well browned. The bratwurst does not need to be cooked through at this point. Remove the sausage to a clean plate.

onions and apples added to the skillet

Add the onions, apples, and garlic to the skillet.

sautéed onion, apple, and garlic in the skillet

Sauté the onions, apples, and garlic over medium for about five minutes, or until the onions are soft.

sauerkraut, spices, and broth added to the skillet

Drain the sauerkraut and add it to the skillet along with ¼ tsp caraway seeds, ¼ tsp paprika, ¼ tsp pepper, and 1 cup chicken broth. Stir to combine and dissolve any browned bits off the bottom of the skillet.

bratwurst added back to the skillet

Add the Bratwurst back to the skillet and nestle it down into the sauerkraut. Place a lid on the skillet and allow the broth to come to a simmer. Once simmering, lower the heat slightly and continue to simmer the bratwurst for about 20 minutes, or until it is cooked through.

bratwurst and sauerkraut on plates with beer on the sides

Serve hot with a bun or without, with some grainy mustard and a cold beer!

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BBQ Meatballs with Cheese Grits

BBQ Meatballs with Cheese Grits is the perfect cozy meal for for crisp fall evenings, football games, and afternoons spent raking leaves.

The post BBQ Meatballs with Cheese Grits appeared first on Budget Bytes.

It’s officially cozy comfort food time! These BBQ Meatballs with Cheese Grits are the perfect mix of tangy BBQ sauce, juicy meatballs, and rich and creamy cheese grits to create all those cozy vibes. And if you’ve never had cheese grits before, definitely go check out my cheese grits blog post because they’re a delicious southern staple that can be topped with all sorts of delicious goodies. And today’s delicious goodies are BBQ meatballs. ;)

Overhead view of a bowl of cheese grits with bbq meatballs and collard greens

What to Serve with BBQ Meatballs and Cheese Grits

This is a pretty rich bowl of deliciousness on its own, so I highly suggest pairing it with something green to balance out the weight of the meal. I paired my BBQ Meatballs and Cheese Grits with Jerk Seasoned Collard Greens. The jerk seasoning pairs perfectly with the tangy BBQ sauce. You could also pair this dish with Roasted Broccoli, Roasted Brussels Sprouts, Vegetarian Mustard Greens, or Braised Red Cabbage.

Can I Use a Different Meat?

Yes, if you do not eat pork you can definitely substitute with a different type of ground meat. Ground beef or turkey will both work great for this recipe. I highly suggest using ground meat that has a slightly higher percent fat to keep the meatballs moist and tender.

What Kind of BBQ Sauce Do you Suggest?

I’m an equal opportunity BBQ sauce lover, so I don’t really have a favorite. For this particular dish, I’d probably go for something smoky or honey flavored, both of which will pair well with the cheddar cheese in the grits. I would probably avoid anything pineapple or teriyaki flavored.

If you want to try making your own BBQ sauce, check out my Homemade BBQ Sauce recipe.

A fork cutting into a bbq meatball on a bed of cheese grits
Overhead view of a bowl of cheese grits with bbq meatballs and collard greens

BBQ Meatballs with Cheese Grits

BBQ Meatballs with Cheese Grits is the perfect cozy meal for crisp fall evenings, football games, and afternoons spent raking leaves.
Total Cost $7.74 recipe . /$1.94 serving
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 841kcal
Author Beth – Budget Bytes

Ingredients

BBQ Meatballs

  • 1 lb. ground pork $3.49
  • 1 large egg $0.21
  • 1/4 cup breadcrumbs $0.07
  • 1 cup BBQ sauce, divided $0.54
  • 1/2 tsp salt $0.02
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp garlic powder $0.02

Cheese Grits

  • 2 cups chicken broth $0.26
  • 2 cups milk $1.25
  • 1/4 tsp garlic powder $0.02
  • 1 cup quick cooking grits $0.49
  • 1/4 tsp salt $0.02
  • 2 Tbsp butter $0.18
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 cup shredded cheddar $1.15

Instructions

  • Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  • Add the ground pork, egg, breadcrumbs, 2 Tbsp BBQ sauce, salt, smoked paprika, and garlic powder to a bowl. Use your hands to mix the seasoning into the pork until everything is well combined.
  • Divide and shape the pork mixture into 16 meatballs about the size of ping pong balls. Place the meatballs on the prepared baking sheet.
  • Transfer the meatballs to the oven and bake for 20-25 minutes, or until browned and cooked through.
  • While the meatballs are baking, prepare the cheese grits. Combine the chicken broth, milk, and garlic powder in a medium saucepot. Place a lid on top and bring it up to a boil over medium-high heat, stirring occasionally to prevent the milk from scorching.
  • Once boiling, stir in the quick cooking grits and salt. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.
  • Remove the grits from the heat and stir in the butter and pepper. Next, stir in the shredded cheddar, one handful at a time, until fully melted into the grits.
  • Once the meatballs have finished baking, add them to a clean bowl and pour the remaining BBQ sauce over top. Stir to combine. The heat from the meatballs will warm the BBQ sauce. If your BBQ sauce is cold from refrigeration, you may want to heat the meatballs and sauce in a saucepot over low for a few minutes.
  • To serve, place about one cup of the cheese grits in the bottom of a bowl. Top with four meatballs and some of the BBQ sauce. Enjoy!

Nutrition

Serving: 1serving | Calories: 841kcal | Carbohydrates: 71g | Protein: 37g | Fat: 46g | Sodium: 2010mg | Fiber: 3g
side view of bbq meatballs and cheese grits in a bowl with collard greens

How to Make BBQ Meatballs with Cheese Grits – Step by Step Photos

meatball ingredients in a bowl

Preheat the oven to 375ºF and line a baking sheet with parchment paper. Add 1 lb. ground pork, 1 large egg, ¼ cup breadcrumbs, 2 Tbsp BBQ sauce, ½ tsp salt, ½ tsp smoked paprika, and ¼ tsp freshly cracked pepper to a large bowl. Mix the ingredients together until well combined.

raw, shaped meatballs on the baking sheet

Divide and shape the pork mixture into 16 meatballs roughly the size of ping pong balls. Transfer the meatballs to the oven and bake for 20-25 minutes or until browned and cooked through.

Milk being poured into a pot with chicken broth

While the meatballs are baking, prepare the cheese grits. Add 2 cups chicken broth, 2 cups milk, and ¼ tsp garlic powder to a medium sauce pot. Bring the liquid up to a boil over medium-high heat, stirring occasionally.

grits being poured into the pot with the milk and broth

As soon as the liquid reaches a boil, stir in 1 cup quick cooking grits and ¼ tsp salt. Turn the heat down to medium-low and let the grits simmer for about five minutes, or until thickened.

butter and pepper added to the grits

Remove the grits from the heat and stir in 2 Tbsp butter and ¼ tsp freshly cracked black pepper.

Shredded cheddar being added to grits

Finally, stir in a handful of the shredded cheddar at a time until fully melted, repeating until all of the cheese has been added (1 cup total).

Baked meatballs on the baking sheet

Remove the baked meatballs from the oven and transfer them to a large bowl.

BBQ sauce coated meatballs in a bowl with a spatula

Pour the remaining BBQ sauce (about 1 cup) over the meatballs and stir to combine. The heat from the meatballs will warm the BBQ sauce. If your BBQ sauce was cold from refrigeration, you may want to do this in a sauce pot over low heat to help heat the sauce.

close up side view of bbq meatballs on cheese grits

To serve, place about 1 cup cheese grits in a bowl and top with 4 meatballs plus some of the sauce. Enjoy!

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Cheese Grits

These cheese grits are extra rich, creamy, and flavorful. They make a hearty and comforting breakfast or a delicious side dish with dinner.

The post Cheese Grits appeared first on Budget Bytes.

I don’t know if you’ve experienced the warm fuzzy hug that is a bowl of cheese grits, but if not, allow me to introduce you to one of the most comforting, simple, and indulgent foods on the planet: cheese grits.

A pot full of cheese grits with a pat of butter, other breakfast items on the sides

What are Cheese Grits?

Grits are a simple porridge made with ground corn that can be prepared either sweet or savory and is often served for breakfast in the southern U.S. In addition to breakfast, grits also make a great starchy bed for saucy stewed meats, or a side dish for any meal. And Cheese grits are just grits that have been taken to the next level by stirring in a heap of rich, delicious cheese. They’re simple but so incredibly delightful.

Read more about grits here.

What Kind of Grits to Use

There are a few different types of grits you can buy at the store and you can make cheese grits with all of them. You can use either white or yellow grits without issue, although using yellow grits will give you a more vibrant cheesy color. I used white quick-cooking grits in the recipe below, but if you have regular grits you’ll just need to simmer them slightly longer (just follow the directions on the package).

Can I Use a Different Cheese?

Yes! There are so many delicious cheese options for cheese grits. You can do something like Parmesan, gruyere, chevre, Boursin, or even something like pepper jack. Basically, cheese and grits were made for each other.

How to Serve Cheese Grits

Cheese grits are awesome at breakfast (pictured here with eggs and sausage), but sometimes I’ll top them with a fried egg and some salsa. You can also top them with other savory delights, like saucy shrimp, beef brisket, BBQ beans, or just about any savory saucy dish.

cheese grits in a bowl topped with fried eggs and breakfast sausage
Cheese grits dripping off the serving spoon into the pot

Cheese Grits

These cheese grits are extra rich, creamy, and flavorful. They make a hearty and comforting breakfast or a delicious side dish with dinner.
Total Cost $3.39 recipe / $0.85 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 374kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups chicken broth $0.26
  • 2 cups milk $1.25
  • 1/4 tsp garlic powder $0.02
  • 1 cup quick cooking grits $0.49
  • 1/4 tsp salt $0.02
  • 2 Tbsp butter $0.18
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 oz. cheddar, shredded $1.15

Instructions

  • Combine the chicken broth, milk, and garlic powder in a medium sauce pot. Place a lid on top and bring it up to a boil over medium-high heat, stirring occasionally to prevent the milk from scorching.
  • Once boiling, stir in the quick cooking grits and salt. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.
  • Remove the grits from the heat and stir in the butter and pepper.
  • Finally, stir in the shredded cheddar, one handful at a time, until fully melted into the grits. Serve warm.

Nutrition

Serving: 1cup | Calories: 374kcal | Carbohydrates: 36g | Protein: 15g | Fat: 20g | Sodium: 855mg | Fiber: 2g

Love savory breakfast foods? Check out our Savory Breakfast Recipes category.

Cheese grits dripping off the serving spoon into the pot

How to Make Cheese Grits – Step by Step Photos

Milk being poured into a pot with chicken broth

Combine 2 cups chicken broth, 2 cups milk, and ¼ tsp garlic powder in a medium sauce pot. Place a lid on top, and bring it up to a boil over medium-high heat (stir occasionally to prevent the milk from scorching).

grits being poured into the pot with the milk and broth

Once boiling, stir in 1 cup quick cooking grits and ¼ tsp salt. Lower the heat to medium-low, and let the grits simmer for about five minutes or until thickened, stirring occasionally.

Thickened grits in the pot being stirred

It should be nice and thick like in the photo above. Once thickened, remove it from the heat.

butter and pepper added to the grits

Stir in 2 Tbsp butter and about ¼ tsp freshly cracked pepper.

Shredded cheddar being added to grits

Stir in 4oz. of shredded cheddar cheese, one handful at a time, until it’s all melted into the grits.

finished cheese grits being stirred in the pot

And it’s done! Dreamy creamy cheese grits!

a pot of cheese grits surrounded by other breakfast items

The post Cheese Grits appeared first on Budget Bytes.

Chipotle Lime Chicken and Rice

This easy one-pot chipotle lime chicken and rice is tangy, smoky, spicy, and incredibly delicious. Makes a great main dish or meal prep!

The post Chipotle Lime Chicken and Rice appeared first on Budget Bytes.

I’m all about cooking as much flavor into rice as possible and this Chipotle Lime Chicken and Rice is FLA-VOR-FUL! You’ve got a hefty dose of spices, tangy lime juice, and a bunch of flavor from the chicken that cooks right in the same pot. It turns out smoky, spicy, tangy, and oh so delicious! And don’t worry, I’ve got some suggested sides to round out your meal listed below.

chipotle lime chicken and rice in the skillet, garnished with lime wedges

What is Chipotle Powder?

Chipotle peppers are smoked jalapeño peppers. They give a beautifully spicy, smoky flavor to everything. You can buy chipotle peppers dried, canned with adobo sauce, or ground into a powder. This recipe uses the powdered form, which can be found along with other herbs and spices in the spice aisle.

Can I Use Bone-In Chicken?

The quick cooking method used in this recipe is not suitable for bone-in chicken breasts, as they require a much longer cooking time. It may work with smaller bone-in chicken thighs, but you’ll want to use a meat thermometer to make sure they reach 165ºF on the inside. Boneless, skinless chicken thighs work just as well as the boneless, skinless chicken breast for this recipe.

Tomato Options

You have a few options for the diced tomatoes in this recipe. I used a can of plain diced tomatoes because that is what was available the day I made this, but I also tried it with fire-roasted diced tomatoes while in the recipe testing phase and they were fantastic. You could also do a petite diced tomatoes if you don’t like such large tomato pieces, or even a diced tomato with green chiles if you want it extra-EXTRA spicy.

What to Serve with Chipotle Lime Chicken and Rice

Because this dish is so spicy you’ll probably want to pair it with something that has a cooling effect, so something that is creamy or can be served cold to balance the heat. A little dollop of sour cream on top would be good, or maybe a slice or two of avocado, if you have it. And I highly suggest something green to round out the colors on your plate. Here are some great side dish options:

Side view of chipotle lime chicken and rice in a bowl
Chipotle lime chicken and rice in the skillet garnished with limes

Chipotle Lime Chicken and Rice

This easy one-pot chipotle lime chicken and rice is tangy, smoky, spicy, and incredibly delicious. Makes a great main dish or meal prep!
Total Cost $9.16 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 393kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 tsp chipotle powder $0.15
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp salt $0.05
  • 1 lime $0.50
  • 1 lb. boneless, skinless chicken breast $5.79
  • 1 Tbsp cooking oil $0.04
  • 1 yellow onion $0.32
  • 1 15oz. can diced tomatoes* $0.59
  • 1 cup chicken broth $0.13
  • 1 cup long grain white rice $0.62
  • 2 green onions, sliced $0.22
  • 1 oz. Cotija cheese (optional) $0.55

Instructions

  • Combine the chipotle powder, cumin, garlic powder, onion powder, and salt in a bowl. Squeeze 2 Tbsp juice from the lime into a separate bowl (this should be about half a lime, save the other half to cut into wedges for garnish).
  • Use a rolling pin or a mallet to gently pound the chicken breast to an even thickness (about ¾-inch thick). Use half of the prepared spice mix to coat both sides of the chicken pieces (reserve the other half of the spices for later).
  • Heat the cooking oil in a large deep skillet over medium. Once hot, add the chicken and cook for a few minutes on each side, or until browned. The chicken does not need to be fully cooked, just browned on both sides. It will continue to cook with the rice.
  • While the chicken is cooking, dice the onion. Remove the browned chicken from the skillet to a clean plate. Add the diced onion to the skillet and sauté until softened. Add the remaining spices and sauté for one minute more.
  • Add the diced tomatoes (with juices), rice, chicken broth, and lime juice to the skillet with the onions. Stir to combine and dissolve any browned bits from the bottom of the skillet.
  • Add the browned chicken back to the skillet. Place a lid on the skillet, turn the heat up to medium high, and allow the liquid to come up to a boil.
  • Once it reaches a boil, turn the heat down to low, and allow the chicken and rice to simmer on low for 15 minutes. After 15 minutes, turn the heat off and let the skillet rest, without lifting the lid, for an additional 5 minutes.
  • Finally, remove the lid, transfer the chicken to a cutting board. Fluff the rice to stir the tomato and onion back in. Slice the chicken then place it on top of the rice. Sprinkle with slice green onion and Cotija cheese. Add any remaining lime wedges, and serve!

Notes

*You can use plain diced tomatoes, petite diced tomatoes, fire roasted diced tomatoes, or diced tomatoes with chiles.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 48g | Protein: 30g | Fat: 9g | Sodium: 887mg | Fiber: 3g
Side view of chipotle lime chicken and rice in a skillet

How to Make Chipotle Lime Chicken and Rice – Step by Step Photos

Spices in a wooden bowl

Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt in a bowl. Squeeze about 2 Tbsp juice from a lime into a separate bowl (that should be about ½ the lime, so you can save the other half to make wedges for garnish).

Seasoned chicken breast on an orange cutting board

Use a rolling pin or a mallet to gently pound 2 boneless, skinless chicken breasts out to an even thickness (about ¾-inch thick). Use half of the spice blend to season both sides of the chicken. Save the other half of the spices for later.

Cooked chicken in a skillet

Heat 1 Tbsp cooking oil in a large deep skillet. Once hot, add the seasoned chicken and cook for a few minutes on both sides, or just until browned. It doesn’t have to be cooked through here because it will cook more with the rice.

Cooked onion in the skillet with spices

While the chicken is cooking, dice one yellow onion. Remove the browned chicken to a clean plate, then add the diced onion in its place. Sauté the onion for a few minutes, or until softened, then add the remaining spices and sauté for one minute more.

diced tomatoes, rice, and broth added to the skillet

Add one 15oz. can diced tomatoes, 1 cup long grain white rice, 1 cup chicken broth, and 2 Tbps lime juice to the skillet. Stir briefly to combine and dissolve any browned bits off the bottom of the skillet.

Chicken added back to the skillet

Add the browned chicken back to the skillet. Place a lid on top, turn the heat up to medium-high, and allow the liquid to come up to a boil.

Cooked chicken and rice in the skillet

Once boiling, turn the heat down to low and let the pot simmer on low for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for another 5 minutes.

Sliced chicken on top of stirred rice in the skillet

Finally, remove the lid. Transfer the chicken to a cutting board. Fluff the rice with a fork to stir the tomatoes and onion back into the rice. Slice the chicken, then place it back on top of the rice.

Chipotle lime chicken and rice garnished with cotija, green onion, and limes

Sprinkle sliced green onions on top, a little Cotija cheese, and add any remaining lime wedges.

overhead view of a bowl with chipotle lime chicken and rice and a fork

Serve and enjoy! A little sour cream on top wouldn’t be so bad, either. ;)

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One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!

The post One Pot Lemon Garlic Shrimp and Rice appeared first on Budget Bytes.

If you can cook rice, then you can make this stunning Lemon Garlic Shrimp and Rice. It’s seriously easy, and impressive enough for serving to company (or date night!). This is definitely one of those recipes where I can’t stop asking myself, “how do so few ingredients make so much flavor?” as I shovel forkful after forkful into my mouth. :)

lemon garlic shrimp and rice in a skillet with lemons and parsley on the sides

What Kind of Shrimp to Use

You definitely want to purchase raw shrimp for this recipe rather than pre-cooked, and you can usually get the best price when buying frozen shrimp. You can buy them peeled or unpeeled, tail on or off, it doesn’t matter. Most frozen shrimp already comes deveined, which makes peeling super fast and easy. Here is a great tutorial on how to peel and devein shrimp from Simply Recipes, if needed.

I used a medium size shrimp for this recipe, which I feel is a good size for this type of dish, where you’ll want it to fit on your fork. The shrimp I used were 41-60 size, which means that at that size you’ll get about 41-60 shrimp per pound. Smaller numbers mean larger shrimp (it takes fewer shrimp to equal a pound), and higher numbers mean smaller shrimp (it takes more shrimp to equal a pound).

Tail On or Tail Off?

It’s completely up to you whether you want to remove your shrimp tails or keep them on. Removing them makes the dish easier to eat, but leaving them on makes it prettier. Keeping the tail on can inject more shrimp flavor into the rice as they steam together, but this might be more subtle than most people will notice.

Can I Make This in a Rice Cooker or Instant Pot?

Yes, this should work very well in a rice cooker or Instant Pot! For the rice cooker, just add everything (except the shrimp) to the cooker and cook as you would regular rice. After the rice has cooked, add the shrimp on top, close the lid, and keep it on the “keep warm” setting and allow the shrimp to steam for 5-10 minutes, or until the shrimp is opaque and cooked through. For an Instant Pot, you’ll want to do a quick release after your rice has cooked, add the shrimp, close the lid, and then keep it on the “keep warm” setting, allowing the shrimp to steam for 5-10 minutes or until opaque and cooked through.

For both machines, avoid leaving the lid open for more than a couple minutes when adding the shrimp. You want as much steam trapped in the unit as possible to continue cooking the shrimp.

What to Serve with Lemon Garlic Shrimp and Rice

I like to make sure every meal has a variety of colors and at least a little veggie action, so here are some recipes that I think would make a great side to this dish and create a well rounded meal:

Lemon garlic shrimp and rice on a plate with a fork on the side
overhead view of lemon garlic shrimp and rice in a skillet

One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!
Total Cost $7.53 recipe / $1.88 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 407kcal
Author Beth – Budget Bytes

Ingredients

  • 12 oz. shrimp (41-60 size) $4.99
  • 1 fresh lemon $0.60
  • 4 cloves garlic $0.32
  • 2 Tbsp butter $0.24
  • 1.5 cups long grain white rice $0.93
  • 2 cups chicken broth $0.26
  • 1/2 cup water $0.00
  • 1 tsp Tony Chachere's seasoning* $0.10
  • 2 Tbsp chopped parsley $0.09

Instructions

  • If your shrimp is frozen or unpeeled, make sure you thaw and peel the shrimp before beginning. Juice half of the lemon (you'll need about 2 Tbsp juice) and slice the rest of the lemon for garnish.
  • Mince the garlic. Add the garlic to a deep skillet along with the butter and sauté the garlic over medium heat for 1-2 minutes.
  • Add the rice and continue to sauté for 1-2 minutes more. You should hear the rice begin to snap and crackle a little as it sautés in the hot butter.
  • Carefully add the chicken broth, 2 Tbsp lemon juice, water, Tony Chachere's (or seasoning salt), and chopped parsley. Stir to combine.
  • Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 10 minutes.
  • After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly in order to scatter the shrimp over the surface of the rice. Replace the lid and allow the skillet to continue to cook over low for an additional 5 minutes.
  • Remove the skillet from the heat and allow it to rest, lid in place, for an additional five minutes. After resting, lift the lid. The shrimp should be opaque and pink.
  • Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Add the leftover lemon slices and sprinkle with extra chopped parsley, if desired. Serve hot.

Notes

*Or your favorite seasoning salt.

Nutrition

Serving: 1.5cups | Calories: 407kcal | Carbohydrates: 60g | Protein: 23g | Fat: 8g | Sodium: 1729mg | Fiber: 2g
close up side view of lemon garlic shrimp and rice in the skillet

How to Make Lemon Garlic Shrimp and Rice – Step by Step Photos

Raw shrimp in a bowl

Thaw and peel 12oz. shrimp. You can leave the tails on or remove them if you prefer. Juice half of a lemon (you’ll need 2 Tbsp juice) and slice the remaining lemon for garnish.

minced garlic and butter in a deep skillet

Mince four cloves of garlic and add them to a deep skillet along with 2 Tbsp butter. Sauté the garlic in the butter over medium heat for 1-2 minutes. Add 1.5 cups long grain white rice and continue to sauté for 1-2 minutes more. You should hear the rice kind of making a snap-crackle sound as it cooks in the butter.

Broth being poured into the skillet with the rice, seasoning, and parsley

Add 2 cups chicken broth, 2 Tbsp lemon juice, ½ cup water, 1 tsp Tony Chachere’s seasoning (or your favorite seasoning salt), and 2 Tbsp chopped parsley to the skillet. Stir to combine.

Cooked rice in the skillet with the lid on

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once boiling, turn the heat down to low and let the rice simmer on low for 10 minutes. After ten minutes most of the broth should be absorbed.

raw shrimp added to the rice in the skillet

Lift the lid just briefly enough to scatter the shrimp over the surface of the rice. Replace the lid and continue to simmer over low for 5 minutes. After 5 minutes, remove the skillet from the heat and let it rest, lid in place, for 5 more minutes.

Cooked shrimp on the rice

After resting, the shrimp should be pink, opaque, and cooked through.

finished lemon garlic shrimp and rice in the skillet

Use a fork to gently fluff the rice and partially stir the shrimp into the rice. Add the remaining lemon slices and an extra pinch of chopped parsley.

close up side view of lemon garlic shrimp and rice in a bowl

Serve hot and enjoy!

The post One Pot Lemon Garlic Shrimp and Rice appeared first on Budget Bytes.

Chicken Penne Pasta

We love a good pasta night at our house. A few of our favorites include baked ziti, lasagna, cacio e pepe, and pasta pomodoro. This easy Chicken Penne Pasta is another favorite, my boys request it often. They love the creamy, cheesy sauce that covers t…

We love a good pasta night at our house. A few of our favorites include baked ziti, lasagna, cacio e pepe, and pasta pomodoro. This easy Chicken Penne Pasta is another favorite, my boys request it often. They love the creamy, cheesy sauce that covers the penne pasta and chicken. I also add a fresh…

The post Chicken Penne Pasta appeared first on Two Peas & Their Pod.

Easy Lemon Pepper Chicken

These Easy Lemon Pepper Chicken Breasts are so tender, juicy, and flavorful, you’ll want to spoon that delicious pan sauce over EVERYTHING.

The post Easy Lemon Pepper Chicken appeared first on Budget Bytes.

Are you in a chicken rut? Cooking the same ol’ boring chicken breast week after week? Yeah, then you need to try this Easy Lemon Pepper Chicken ASAP. It’s savory, tart, and peppery, and has a delicious pan sauce that you’ll want to spoon over your entire plate! This one is so quick and flavorful, I know it’s going to go into your regular rotation. ;)

Overhead view of lemon pepper chicken in the skillet, garnished with lemon slices

What Kind of Chicken Should I Use?

This quick skillet cooking method requires thin chicken pieces that cook quickly, like boneless skinless chicken breasts (cut into thinner pieces), chicken tenders, thin-cut chicken breast, or chicken thighs. This method is not suitable for bone-in chicken.

Do I Need Fresh Lemon?

Nope! While I did garnish this dish with some fresh lemon slices (I had those leftover from another dish), you actually don’t need fresh lemon to make this lemon pepper chicken! Most of the lemon flavor comes from the potent lemon pepper seasoning. The small amount of lemon juice added to the pan sauce can be bottled.

What Is Lemon Pepper Seasoning?

The lemon pepper seasoning I used to flavor this recipe is a mix of lemon zest, pepper, citric acid, and salt. Most major spice brands in the U.S. as well as many major generic store brands make their own lemon pepper seasoning, so it should be easy to find in just about any grocery store in the U.S. If you can’t find lemon pepper at your local store, there are plenty of recipes online for homemade lemon pepper seasoning.

Make sure to check if the lemon pepper seasoning you have contains salt. If it does not, you may need to add more salt to the recipe below.

What to Serve with Lemon Pepper Chicken

I went full-on lemon and served my Lemon Pepper Chicken with Lemon Parsley Pasta, but it would also go great with some Sautéed Vegetables, Roasted Broccoli, Spinach Rice with Feta, or Spanish Chickpeas and Rice.

A sliced piece of lemon pepper chicken on a plate with pasta.
Overhead view of lemon pepper chicken in the skillet with lemon slices

Easy Lemon Pepper Chicken

These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING. 
Total Cost $7.58 recipe / $1.90 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 253.4kcal
Author Beth – Budget Bytes

Ingredients

  • 2 boneless skinless chicken breasts (about 1.3 lbs. total) $6.79
  • 2 Tbsp all-purpose flour $0.02
  • 1 Tbsp lemon pepper seasoning $0.30
  • 1 Tbsp cooking oil $0.04
  • 1 clove garlic, minced $0.08
  • 1/2 cup chicken broth $0.07
  • 1 Tbsp butter $0.14
  • 1 tsp lemon juice $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.10
  • 1/8 tsp freshly cracked black pepper $0.02

Instructions

  • Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
  • Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
  • Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
  • Add the butter and minced garlic to the skillet and sauté for about one minute.
  • Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
  • Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.

Nutrition

Serving: 1serving | Calories: 253.4kcal | Carbohydrates: 3.53g | Protein: 34.45g | Fat: 10.43g | Sodium: 656.68mg | Fiber: 0.15g
Pan sauce being spooned over a piece of lemon pepper chicken in the skillet

How to Make Lemon Pepper Chicken – Step by Step Photos

Two chicken breasts cut into thinner fillets

Use a sharp knife to carefully fillet two boneless, skinless chicken breasts into thinner pieces (or use thin-cut chicken breasts).

lemon pepper flour being sprinkled over the chicken pieces

Combine 2 Tbsp all-purpose flour and 1 Tbsp lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken pieces.

Coated chicken breasts on the cutting board

Smear the flour mixture over both sides of the chicken until they’re evenly coated.

Browned chicken breasts in the skillet

Heat 1 Tbsp cooking oil in a skillet over medium. Once hot, add the chicken pieces and cook on both sides until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Butter and garlic added to the skillet

Add 1 Tbsp butter and one minced clove of garlic to the skillet. Sauté the garlic for about one minute.

Chicken broth being poured into the skillet

Pour ½ cup chicken broth into the skillet and whisk to dissolve all the browned bits off the bottom. Add 1 tsp lemon juice to the broth, then let the broth simmer in the skillet for 3-5 minutes, or until it has reduced just slightly. Taste the sauce and add salt if needed (I did not add any, but this will depend on the salt content of your lemon peppers seasoning and broth).

Chicken returned to the skillet, pan sauce being spooned over top

Return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through (a few minutes).

Finished lemon pepper chicken in the skillet topped with parsley

Top the chicken off with some freshly cracked pepper and chopped parsley (optional), then serve!

A fork lifting a slice of lemon pepper chicken from the plate

The lemon helps keep the chicken extra tender, juicy, and flavorful! Enjoy!

The post Easy Lemon Pepper Chicken appeared first on Budget Bytes.

Lasagna Soup

When it comes to weeknight meals, it doesn’t get any better than Lasagna Soup. It has all the same ingredients and flavors of classic lasagna without the layering and baking! This one pot meal is favorite at our house and I think you will love it…

When it comes to weeknight meals, it doesn’t get any better than Lasagna Soup. It has all the same ingredients and flavors of classic lasagna without the layering and baking! This one pot meal is favorite at our house and I think you will love it too. I really enjoy one-pot recipes. It not only…

The post Lasagna Soup appeared first on Two Peas & Their Pod.

Quickie Red Beans and Rice

When you don’t have time to soak and boil dry beans, these Quickie Red Beans and Rice get you all the flavor in a fraction of the time.

The post Quickie Red Beans and Rice appeared first on Budget Bytes.

Mardi Gras is definitely looking a little (okay, a lot) different this year, but that doesn’t mean people aren’t celebrating! I no longer live in New Orleans, but I still like to celebrate every year with a big pot of red beans and rice. I usually make a traditional pot of my Louisiana Style Red beans using dry beans, but I get so many questions about how to do it with canned beans that I decided to make this Quickie Red Beans and Rice recipe for those who just don’t have time to soak and cook dry beans. It’s not a traditional pot of red beans, but it’s faster, satisfying, and will make you wish you were watching parades and catching beads!

Overhead view of a pot of red beans with sausage, corn muffins on the side

You’ll Still Need a Little Time…

Okay, I’m calling these “quickie” red beans and rice, but they do still need a little time to cook and for all those delicious flavors to blend and develop. But we’re talking more like one hour instead of several hours, like a traditional pot of beans.

What Kind of Red Beans Should I Use?

I used dark red kidney beans for this recipe because that’s the only canned variety that was available when I was shopping. When I make a pot of red beans from dry beans, I prefer small red beans instead of kidney beans because they make a smoother, creamier pot of beans. I usually can’t find small red beans canned, so kidney beans are the next best option. You can use either light or dark kidney beans.

Are Red Beans and Rice Spicy?

You can make these red beans and rice either spicy or mild, according to your preference. If you prefer mild, make sure the sausage you get is not spicy and skip the cayenne pepper in the spices listed below. If you want your red beans to be spicy, use a spicy sausage and increase the cayenne pepper to your liking.

Make Your Red Beans Vegetarian

It’s super easy to make this recipe vegetarian or vegan. Just skip the sausage and use vegetable broth in place of the chicken broth. To make up for the richness of the pork fat that comes from the sausage, use coconut oil in place of the cooking oil listed below, and consider adding a couple extra tablespoons. This will make your red beans super rich and delicious! Here’s a link to my Vegan Red Beans made from dry beans.

Overhead view of a bowl of quickie red beans and rice with corn muffins on the side
Overhead view of a bowl of quickie red beans and rice with corn muffins on the side

Quickie Red Beans and Rice

When you don't have time to soak and boil dry beans, these Quickie Red Beans and Rice get you all the flavor in a fraction of the time.
Total Cost $8.02 recipe / $1.34 serving
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 1.5 cups beans, 1 cup rice
Calories 603.18kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 14 oz. Andouille sausage* $2.99
  • 1 yellow onion $0.32
  • 1 bell pepper $0.69
  • 3 ribs celery $0.25
  • 4 cloves garlic $0.32
  • 2 tsp smoked paprika $0.20
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 15oz. cans kidney beans $1.50
  • 1 cup chicken broth $0.13
  • 3 green onions, sliced $0.30
  • 1.5 cups long grain white rice $0.93

Instructions

  • Slice the sausage into rounds or half-rounds. Add the sausage and cooking oil to a large pot and cook over medium heat, stirring occasionally, until the sausage is browned.
  • While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
  • Add the onion, bell pepper, celery, and garlic to the pot with the sausage and continue to cook until the onions are soft and translucent.
  • Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the pot and continue to cook and stir for a minute more.
  • Drain two of the cans of beans. Add the third can to a blender, with the liquid from the can, and purée until smooth. The puréed beans will help thicken the pot and make everything extra creamy. Add the drained beans, puréed beans, and chicken broth to the pot, then stir to combine.
  • Place a lid on the pot and allow the beans to come up to a boil. Once boiling, turn the heat down to medium-low, and let the pot continue to simmer for about 30 minutes, stirring occasionally.
  • While the red beans are simmering, begin cooking your rice. Add the uncooked rice to a pot with 3 cups water. Place a lid on the pot and turn the heat up to high. Once the pot reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice sit, undisturbed, lid in place, for an extra 5 minutes. Fluff with a fork just before serving.
  • After the beans have simmered for 30 minutes, give them a taste and add salt if needed (between the sausage and canned beans I didn't find I needed to add any, but salt content can vary so be sure to give it a taste). Serve the beans in a bowl, topped with a scoop of rice, and a few sliced green onions.

Notes

*If you can’t find Andouille sausage you can use any other type of smoked sausage. The sausage I bought came in a 14oz. package, but you can use anywhere from 12-16oz.

Nutrition

Serving: 1serving | Calories: 603.18kcal | Carbohydrates: 74.85g | Protein: 23.73g | Fat: 23.1g | Sodium: 1396.82mg | Fiber: 11.6g
Close up of a spoonful of quickie red beans and rice with the bowl in the background

How to Make Quickie Red Beans and Rice – Step by Step Photos

browned sausage rounds in a pot

Slice 14oz. Andouille sausage (or any smoked sausage, if you can’t find Andouille) into rounds or half-rounds. Add it to a large pot with 1 Tbsp cooking oil and cook over medium heat, stirring occasionally, until it has browned.

Onion, celery, bell pepper, and garlic added to the pot

While the sausage is cooking, dice one yellow onion, one bell pepper, and three ribs of celery. Mince four cloves of garlic. Add the onion, bell pepper, celery, and garlic to the pot with the sausage and continue to stir and cook until the onion is soft and translucent.

Spices being poured into the pot with sausage and vegetables

Next, add 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked black pepper. Continue to stir and cook for about a minute more.

Pureed red beans in a blender

No, this is not a photo of a strawberry smoothie, but this is where the recipe gets a little interesting. Drain two 15oz. cans of kidney beans. Pour the third can, including the liquid from the can, into a blender and purée until smooth.

red beans added to the pot

Add the two cans of drained beans and the one can of puréed beans to the pot. The puréed beans are going to help thicken the pot and make everything nice and creamy.

Chicken broth added to the pot, beans ready to simmer

Finally, add 1 cup chicken broth to the pot and stir everything to combine. Place a lid on the pot and let it come up to a boil. Once boiling, turn the heat down to medium low, and let it simmer, stirring occasionally, for about 30 minutes. (Photo above is before simmering)

Cooked rice in sauce pot

While the beans are simmering, begin the rice. Add 1.5 cups long grain white rice to a pot with 3 cups water. Place a lid on top and turn the heat on to high. When it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for an additional 5 minutes. Fluff just before serving.

Simmered pot of red beans

Once the beans have simmered for 30 minutes, give them a taste and add salt if needed. Between the sausage and canned beans, I didn’t find that I needed to add any salt, but if your beans are tasting bland try adding a little. Salt doesn’t just make things salty, it actually helps our tongue distinguish different flavors, so it can really make a dish pop when used correctly!

Overhead view of a pot of red beans with corn muffins on the side

Serve your red beans in a bowl topped with a scoop of rice and a few sliced green onions. Cornbread or corn muffins are also a nice side with red beans. ;)

The post Quickie Red Beans and Rice appeared first on Budget Bytes.