Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.

The post Cabbage Rolls appeared first on Budget Bytes.

My name is Olena and I would love to share my grandma’s cabbage rolls that I grew up eating in Ukraine as a kid. Her cabbage rolls recipe is very simple using basic ingredients. My only change is I add a tablespoon of Italian seasoning which adds so much flavor to the cabbage rolls. I have also tried to add pot roast seasoning to the filling and cabbage rolls were to die for with a bit of a heat kick!

Cabbage rolls in a large stock pot covered with tomato sauce and garnished with fresh dill.

What Are Cabbage Rolls?

Cabbage rolls are a dish where tender cabbage leaves are wrapped around meat and rice filling, then baked in tomato sauce. Cabbage rolls are a staple in many Eastern European cuisines and recipes vary greatly. Some prefer to use fermented cabbage leaves, and some like to add more rice than meat or use just rice in the filling. There are cabbage rolls even with buckwheat and barley. In our household, we like Ukrainian cabbage rolls on a meaty side, with both meat and rice in the filling, served with lots of flavorful tomato sauce.

And on busy weeknights, Ukrainians often make unstuffed cabbage rolls which are more of a casserole type of dish made in one pot.

Can You Use Different Meat In Cabbage Rolls?

To make cabbage rolls, I recommend using a combination of ground beef and ground pork for maximum flavor. However, you can use only ground beef or only ground pork, if that’s all you have on hand.

If you would like to make cabbage rolls more lean, feel free to mix ground chicken or ground turkey with more high fat content ground meat like ground beef or ground pork. Cabbage rolls made with only poultry will turn out dry.

Can You Make Them Ahead Of Time?

Yes, you can make cabbage rolls ahead of time. You can roll cabbage rolls, assemble in a single layer in a baking dish, cover with plastic wrap and refrigerate for up to 48 hours. Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.

You can also cover the baking dish with a few layers of plastic wrap and aluminum foil and freeze cabbage rolls for up to 3 months. You will have to fully defrost frozen cabbage rolls before baking. Thaw them in the fridge for 24 hours.

To freeze cooked cabbage rolls leftovers, bake and cool them completely. Transfer cooked cabbage rolls and sauce, leaving some room for expansion, to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Side view of cabbage rolls served on a black plate with sour cream and fresh dill on top and a fork on the side.

How To Reheat Cabbage Rolls

Store cabbage rolls in an airtight container in the refrigerator for up to 5 days. To reheat cabbage rolls, microwave them for 2-3 minutes. You can also reheat them on the stove. In a small pot, add cabbage rolls and the sauce, cover and simmer on low heat for 10 minutes or until warmed through

What To Serve With Cabbage Rolls

Cabbage rolls are a one pot meal that has meat, starch and vegetables in it. In Ukraine, we serve cabbage rolls with generous amounts of sauce, topped with a dollop of sour cream and fresh dill. With a hunk of fresh rye bread or crusty bread like baguette for sopping up the juices. Ukrainian garlic bread will go so well with cabbage rolls as well.

Tips for Best Results

  1. Buy a large head of cabbage, so you have larger leaves to work with and extra ones, just in case.
  2. When cooking the cabbage, do not remove it from the pot with boiling water to cut off the leaf every time. Instead, hold it with a big fork, cut the leaf off and remove it from the pot with the same fork.
  3. As the head of cabbage gets smaller, dump some of the boiling water from the pot, so the head of cabbage is peeking out for easy leaf removal.
  4. Large rimmed baking sheet works very well for holding cabbage leaves. It helps them cool faster and holds water.
  5. When you remove the rib on each cabbage leaf, overlap each side covering the empty triangle and closing the gap.
  6. Combine 2-3 smaller cabbage leaves overlapping each other to create a bigger leaf for rolling.
  7. Keep rolled cabbage rolls on a side. If you end up with leftover stuffing mixture, unroll larger size cabbage rolls, add more stuffing to them, and roll them back.
  8. If you don’t have a Dutch oven, a large deep baking sheet tightly covered with a double layer of aluminum foil will work. Your cabbage rolls will need a bit more cook time though.
  9. If you do not love boiling cabbage, consider buying savoy cabbage. Its leaves are soft and require no pre-cooking before rolling.
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.
Course Dinner
Cuisine Ukrainian
Total Cost $15.49 recipe / $1.94 serving
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 12 minutes
Servings 8 2 cabbage rolls each
Calories 355kcal

Equipment

Ingredients

  • 1 large head cabbage $2.23
  • 1 Tbsp olive oil $0.16
  • 2 large onions, finely chopped $0.76
  • 4 cloves garlic, minced $0.34
  • 1 Tbsp Italian seasoning $0.30
  • 2 tsp salt $0.10
  • 2 tsp Freshly cracked black pepper, divided $0.10
  • 1 lb. ground beef extra lean $6.49
  • 1 lb. ground pork $2.27
  • 1 cup white rice, uncooked, rinsed & drained $0.37
  • 1 28oz can tomato sauce $1.79
  • 4 cups chicken broth, low sodium $0.68

Instructions

  • Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add a head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
  • Preheat a large skillet on medium-high heat and add the olive oil. Add the onion and garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
  • To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper and mix well using your hands.
  • Remove the thick stem on the cabbage leaves. Lay the cabbage leaf flat, add 1/4 cup – 1/3 cup of the filling in the center, tuck in the sides and roll the cabbage up. Place the cabbage rolls with the seam side down in a large Dutch oven. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.
  • In a large bowl combine the tomato sauce, chicken broth, and remaining 1 teaspoon pepper. Stir the ingredients together, pour the mixture over the cabbage rolls and cover with a lid.
  • Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g | Sodium: 1179mg | Fiber: 5g

How to Make Cabbage Rolls – Step by Step Photos

Overhead shot of cabbage in a dutch oven boiling in water.

Add a head of cabbage to a large pot with salted boiling water. Cook for 2 minutes.

Overhead view of softened outer leaves being removed from the cabbage with a pairing knife.

Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.

Overhead view of sauteed onions, garlic and Italian seasoning in a large skillet.

Preheat a large skillet on medium-high heat and add 1 Tbsp olive oil. Add two diced onions and four cloves minced garlic, and cook until translucent, stirring occasionally. Add one tablespoon Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.

Overhead view of large glass bowl with ground pork, ground beef, uncooked white rice, sautéed onion, garlic and seasoning.

To the same bowl, add one pound of ground beef, one pound of ground pork, one cup of uncooked rice, 2 teaspoons of salt, and 1 teaspoon of ground black pepper and mix well using your hands.

Overhead view of parboiled cabbage leaves with middle stem being removed with a pairing knife.

Remove the thick stem on the cabbage leaves.

Overhead view of flat cabbage leaf stuffed with filling

Lay the cabbage leaf flat and add 1/4 cup – 1/3 cup of the filling in the center.

Overhead view of stuffed cabbage leaf with sides tucked and leaf rolled over stuffing.

Tuck in the sides and roll the cabbage up. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.

Overhead view of stuffed and rolled cabbage leaves placed side by side in a dutch oven.

Place the cabbage rolls with the seam side down in a large Dutch oven.

Overhead view of tomato sauce mixture being poured over cabbage leaves inside dutch oven.
In a large bowl combine one 28oz. can of tomato sauce, four cups low-sodium chicken broth, and the remaining 1 teaspoon of pepper. Stir the ingredients together, pour the mixture over the cabbage rolls, and cover with a lid.
Overhead view of cooked cabbage rolls with tomato sauce in a dutch oven.

Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

Overhead view of cooked cabbage rolls with tomato sauce on a black serving plate topped with sour cream and fresh dill.

The post Cabbage Rolls appeared first on Budget Bytes.

Smash Burger

If you love a meaty, juicy burger patty with loads of crispy edges and charred crooks and crannies, this Smash Burger recipe is for you!

The post Smash Burger appeared first on Budget Bytes.

If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you! Will you be left with a greasy stovetop? Undoubtedly. Will your smoke alarm holler? Probably. Will it be worth it? A million times YES. Plus, you get four burgers for what you’d pay for just one at a restaurant. Oh haiiiii, Budget-Friendly Smash Burger! Let’s be best friends.

Side shot of a Smash Burger with a toothpick in the bun.

What is a Smash Burger?

Unlike traditional burger patties that are thick and round, a Smash Burger has a thin patty with crispy, charred edges packed with smoky flavor. You make a smash burger by smashing a ball of ground beef onto an ungreased, hot, flat surface.

Ingredients for The Best Smash Burger

Smash Burgers are easy (though a bit messy) to make, ridiculously delicious, and perfect for a weekend get-together. Here’s what you’ll need to make a Smash Burger:

  • Ground Beef- Don’t use lean ground beef. You need fat for a smashed patty to be flavorful and juicy. Instead, use 80/20 ground beef, which means the beef is 80% meat and 20% fat. If you want to make your burger patties with ground turkey or ground chicken the same rule applies.
  • Butter- Adding frozen butter to the beef mix helps give you juicy results with deep, meaty flavors while also delivering smoky, crispy edges. To add even more depth to your burger, you should butter your buns before toasting them.
  • Seasoning – We use our Homemade Burger Seasoning, but you can also season this burger with a teaspoon of salt and a quarter teaspoon of black pepper. For a little more kick, try using a teaspoon of your favorite spicy blend, like our Homemade Cajun Seasoning.
  • Buns- What’s a burger without a fabulous bun? I prefer potato buns, but classic white, pretzel, brioche, or sesame buns are great choices too. You can also wrap your patty in a big, juicy lettuce leaf!
  • Toppings – If you want to make a cheeseburger, I recommend American cheese, which melts beautifully. We went super-classic with lettuce, red onion, and slices of tomato for our toppings, and skipped sauces that would overpower the flavor of our patty. But you do you. Other toppings that work fabulously are slices of avocado and crispy bacon topped with a fried egg. Or smother your patty with sautéed mushrooms and onions and smoky chipotle peppers.
Overhead shot of three Smash Burgers tucked into a tray with fries nestled around them.

Tips For A Great Smash Burger

  1. Chill your beef. Cold burgers have solidified fat. That means more fat stays in the patty as it cooks, producing a crispy brown exterior with a juicy interior.
  2. Salt your burgers when you’re ready to cook them. Salt denatures the proteins in ground beef very quickly, and it only takes minutes to transform the patty into a dry, rubbery, meatloaf-like texture.
  3. Use a cast iron or heavy-bottomed stainless steel pan which holds heat when a cold patty hits it. Do not use a non-stick pan; you should never heat non-stick to high temperatures.
  4. Use the biggest, heaviest spatula you have to smash your burger. If you need more leverage, place a tall, thick, heavy glass lip-side down on the spatula and place your palm on its bottom to smash down even more.
  5. To ensure your burgers are cooked evenly, use a meat thermometer to check for doneness. The internal temperature of a cooked burger should be 160°F.

What To Serve With Smash Burgers

We paired our Smash Burgers with our Oven Baked Steak Fries and they were absolutely AMAZING. You can also try our super crispy Garlic Parmesan Oven Fries. Other great options are our Easy Creamy Coleslaw or our Summer Vegetable Pasta Salad.

How To Store Smash Burgers

You can store cooked patties in an airtight container for up to 4 days. Then, reheat the patties in a preheated pan until steaming hot. Avoid using a microwave, which will leave you with rubbery results. If you’d rather freeze the burgers, don’t cook the patties. Instead, freeze the buttered, unseasoned ball-shaped portions wrapped in plastic or wax paper in an airtight container. Take them out of the freezer the day before you want to prepare them and thaw them overnight in your fridge.

Side shot of a Smash Burger with a toothpick in the bun with a second Smash Burger in the background.
Side shot of a Smash Burger with a toothpick in the bun and french fries in the background.
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Smash Burger

If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you!
Course Dinner, Lunch
Cuisine American
Total Cost ($11.85 recipe / $2.96 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 burgers
Calories 516kcal

Ingredients

  • 1 lb ground beef $6.99
  • 4 Tbsp frozen salted butter, divided $0.56
  • 3 tsp Homemade Burger Seasoning $0.33
  • 4 burger buns $2.99
  • 4 leaves iceberg lettuce $0.37
  • 1 tomato, sliced into thin rounds $0.45
  • 1/4 small red onion, sliced into thin rounds $0.16

Instructions

  • Separate the ground beef into four equal portions.
  • Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the beef until you are ready to cook. Place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.
  • When the skillet is smoking hot, sprinkle a 3/4 teaspoon of burger seasoning all over the beef ball, then place it in the pan.
  • Smash down with a spatula and keep the spatula on the burger as it cooks. When you see the top of the patty change color (about 2 minutes), carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.*
  • When you have loosened the patty, flip it and smash it again. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.
  • While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns. Place them buttered side up on a sheet pan and toast in the oven for a few minutes until golden.
  • Assemble the burgers. Place the burger on the bottom bun and top with onion rounds, tomato slices, and lettuce. Add the top bun and enjoy the crispiest, smokiest, burger ever!

See how we calculate recipe costs here.

Notes

*If you want to make this a cheeseburger, as soon as you flip the patty and smash it again, remove the spatula and top the patty with a slice of cheese. I prefer American, as it melts beautifully. 

Nutrition

Serving: 1burger | Calories: 516kcal | Carbohydrates: 23g | Protein: 24g | Fat: 36g | Sodium: 453mg | Fiber: 1g
Side view of Smash Burger being held by two hands.

How to Make Smash Burgers – Step by Step Photos

Overhead shot of one pound of ground beef separated into quarters.

Separate 1 pound of ground beef into four equal portions.

Overhead shot of frozen, grated butter being tucked into a ball of beef.

Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the balls of beef until you are ready to cook. When it’s go time, place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.

Overhead shot of ball of beef in a black cast iron pan.

When the skillet is smoking hot, sprinkle a 3/4 teaspoon of our Homemade Burger Seasoning all over the beef ball, then place it in the pan.

Overhead shot of raw Smashed Burger patty in a black cast iron pan being smashed by a silver spatula.

Smash down with a spatula to create an even patty about 1/4 to a 1/2 inch thick. When you see the top of the patty change color (about 2 minutes), gently slide the spatula back and forth to take it off the top of the patty. Then, carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.

Overhead shot of cooked Smashed Burger patty in a black cast iron pan.

When you have loosened the patty, flip it and smash it again. If you want to make a cheeseburger, top the patty with a slice of cheese. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.

Overhead shot of melted butter being brushed onto a bun in a sheet pan with other buns.

While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns.

Overhead shot of toasted buttered buns in a sheet pan.

Toast the buns buttered side up in the oven for a few minutes until golden. Assemble your burgers with red onion rounds, slices of tomato, and lettuce. Top the burger with the remaining bun and chow down, my friend!! Don’t forget to say “I cook. You clean.” as you get showered with compliments! #Trust

Overhead shot of three Smash Burgers tucked into a tray with fries nestled around them.

More Great Burger Recipes

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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!

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

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

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Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It’s incredibly easy to make and has a buttery richness with a pure chocolate punch.

The post Texas Sheet Cake appeared first on Budget Bytes.

Texas Sheet Cake might be the ultimate chocolate cake. It’s incredibly easy to make and has a buttery, velvety richness with a pure chocolate punch. PS, because you make it in a sheet pan, it’s easy to slice and perfect for feeding a crowd. Seriously. You can get 25 slices from one cake! I’m in love.

Side shot of three slices of Texas Sheet Cake stacked on top of one another on a white plate.

What is Texas Sheet Cake?

Texas Sheet Cake is a very simple chocolate cake recipe made in a 10×15 sheet pan that’s two inches deep (also known as a jelly roll pan). You can also use a 12 x18 baking pan, but the cake won’t be as thick and will cook faster. Once cooled, you cover the sheet cake in a thick layer of warm, buttery homemade chocolate icing, right in the pan.

The difference between Texas Sheet Cake and regular cake is the thickness of the cake. Traditional cakes are thicker and sometimes layered. You also remove the cakes from the pans and then frost. Texas Sheet Cake is made in one pan. The thin layer of batter bakes quicker than traditional cakes. You then frost the cake right in the pan.

Ingredients For Texas Sheet Cake

This is one of those recipes that needs to be followed as written. Cakes are a science, so, unfortunately, I don’t have substitutions for any of the following ingredients. You are, of course, welcome to experiment, but I can’t offer guidance or guarantee results. Here’s what you need to make Texas Sheet Cake:

  • All-Purpose Flour – creates the structure of your crumb.
  • Brown Sugar, Granulated Sugar, and Powdered Sugar – these sugars do more than sweeten the cake and the icing. Brown and granulated sugar soften the cake crumb and add moisture. Powdered sugar creates structure in icing.
  • Baking Powder and Baking Soda – leaven the cake and create a light, airy crumb.
  • Butter– creates a light, tender texture and helps the cake rise. It also adds richness to the icing.
  • Unsweetened Cocoa Powder – adds a deep chocolate flavor to the cake and the icing.
  • Coffee– adds depth to the chocolate.
  • Eggs– provide structure to help leaven the cake.
  • Mayo – adds moisture and richness to the cake.
  • Heavy Cream– thins the icing and adds richness.
  • Vanilla – adds depth to the icing.
Overhead shot Texas Sheet Cake being sliced on a sheet pan.

Tips For Making Perfect Texas Sheet Cake

  • For a richer chocolate flavor, use dark cocoa powder.
  • Grease your sheet pan with melted butter, dust it with flour, and then freeze it while you make the batter. That way, the batter doesn’t move the butter around when it hits the pan, creating spots that your cake could stick to. 
  • You serve this cake in the sheet pan it was baked in, so I’d avoid using parchment. Your knife could shred the parchment as you slice the cake, and little bits of paper could get caught up in the slices.
  • To add a little texture and crunch to your cake, top it off with chopped nuts before you frost it. Toast them for extra yum-factor.
  • You can frost the cake while it’s still warm for an ooey-gooey, though slightly sloppy experience. If you want cleaner cuts, wait until the cake has completely cooled before icing it. And then let it sit for a bit and allow the icing to solidify some.
  • Texas sheet cake is traditionally served warm, but it’s also delicious at room temperature, chilled, or frozen. (IE Anytime.)

Can You Make The Cake Ahead?

Yes, you can make Texas Sheet Cake ahead of time. However, to keep the icing glossy, I would frost it the day of. Bake the cake up to 2 days ahead of time. Let it cool, wrap it in plastic, and then aluminum. Leave it at room temperature or freeze and then thaw. Make your icing when you’re ready to serve.

Side shot of Texas Sheet Cake in a sheet pan with a slice being taken out of it.

How To Cut Texas Sheet Cake

The beauty of this cake is that it’s simple to slice. You don’t have to cut through multiple layers hoping your slices are even. Instead, you cut through one layer in easy-to-manage squares or rectangles. We did brownie-sized 3×3 slices and got 15 pieces out of it. But you can cut 2×3 pieces and get 25 servings! This is the perfect cake for large gatherings like potlucks or school bake sales.

How To Store Texas Sheet Cake

Texas sheet cake can be stored at room temperature for up to three days. To prevent it from drying out, wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. You can also freeze the double-wrapped cake for up to 2 months. It’s perfect for chocolate emergencies. (Beth and I have those at least once a week). You can thaw it at room temperature overnight. But you don’t have to bring it to room temperature to enjoy it. On hot summer days, I eat it straight from the freezer.

Overhead shot of three slices of Texas Sheet Cake on a sheet pan and two white plates.
Side shot of Texas Sheet Cake in a sheet pan with a slice being taken out of it.
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Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It's incredibly easy to make and has a luscious buttery richness with a pure chocolate punch!
Course Dessert
Cuisine American
Total Cost ($11.27 recipe / $0.75 serving)
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 slices
Calories 546kcal

Ingredients

Cake

  • 2 cups all-purpose flour, plus more for dusting $0.28
  • 1 cup granulated sugar $0.40
  • 1 cup brown sugar, light or dark $0.44
  • 1/2 tsp salt $0.04
  • 2 tsp baking powder $0.12
  • 1/2 tsp baking soda $0.02
  • 1 cup salted butter (2 sticks) $2.50
  • 1/3 cup unsweetened cocoa powder, sifted $0.31
  • 1 cup coffee, hot $0.15
  • 2 eggs $0.78
  • 1/2 cup mayonnaise $0.87
  • 1 tsp vanilla extract $0.72

Icing

Instructions

  • Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10×15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
  • In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
  • In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.
  • Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.
  • Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.
  • Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.
  • Once the egg mixture is warm, mix the chocolate and egg mixture together.
  • Pour the wet ingredients into the dry ingredients and stir just enough to combine.
  • Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
  • Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.
  • Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 546kcal | Carbohydrates: 63g | Protein: 4g | Fat: 33g | Sodium: 428mg | Fiber: 2g
Side shot of three slices of Texas Sheet Cake stacked on top of one another on a white plate.

How to Make Texas Sheet Cake – Step by Step Photos

Overhead shot of sheet pan with a layer of frozen butter and a touch of flour on it.

Place a rack in the center of your oven and preheat it to 350°F. Use a pastry brush or paper towel to grease a jelly roll pan (10×15) with a 2-inch rim with 1 tablespoon of melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.

Overhead shot of dry ingredients in a white bowl.

In a large bowl, combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 cup brown sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.

Overhead shot of browned butter in a silver skillet.

In a saucepan over medium heat, melt 1 cup of butter (2 sticks) in a light-colored pan. It will foam, then begin to brown. Stir constantly to distribute the heat evenly. As soon as it turns a light caramel color take it off the heat.

Overhead shot of of coca powder being added to browned buter.

Add 6 tablespoons of unsweetened cocoa powder, and stir to incorporate.

Overhead shot of coffee being added to chocolate batter.

Place the pan back over medium heat. Add 1 cup of hot coffee, and stir. Then take the pan off the heat.

Overhead Shot of egg mixture being tempered by a bit of chocolate.

In a large bowl combine the two eggs,1 teaspoon of vanilla, and 1/2 cup of mayonnaise. Add a few tablespoons of chocolate to temper the egg mixture. Tempering raises the temperature of the egg mixture slowly so that the eggs don’t heat too quickly and solidify into scrambled eggs.

Overhead shot of egg mixture being added to bowl of chocolate mixture.

Once the egg mixture is warm, add the tempered egg mixture to the chocolate mixture and combine.

Overhead shot of wet ingredients being added to dry ingredients in a white bowl.

Next, pour the wet ingredients into the dry ingredients and stir just enough to combine.

Overhead shot of finished Texas Sheet Cake in a sheet pan.

Then add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.

Overhead shot of icing ingredients in a pot.

Once the cake is out of the oven make the icing. Set a large saucepan over medium heat and add 1 cup of butter (two sticks), 1/4 cup of heavy cream, 1/3 cup of unsweetened cocoa powder (sifted to prevent lumps), 1 teaspoon of vanilla, and 2 1/2 cups of powdered sugar (sifted to prevent lumps). Stir until incorporated. Do not boil.

Overhead shot of icing being poured on top of Texas Sheet Cake.

Pour 3/4 of the warm frosting over the center of the cooled cake. There might be extra frosting depending on the depth of your pan and how much your cake has risen. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you’re going to get!

Overhead shot Texas Sheet Cake sliced in a sheet pan with a few slices taken out of it.

More Delicious Cakes

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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!

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

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

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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that’s packed with flavor and ready in twenty!

The post Sopa De Letras appeared first on Budget Bytes.

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that’s packed with flavor. It’s perfect for a quick weeknight meal when you’re craving a big bowl of comfort food. It’s a breeze to put together (it’s finished in 20 minutes!), it’s vegan, and you can make a big batch and freeze it! Side note: You’ll be looking for words in every spoonful.

Overhead shot of Sopa De Letras in a pot with a ladle holding up a portion.

What is Sopa De Letras?

This Mexican soup is made with toasted alphabet pasta, a few vegetables, spices, and veggie broth. It’s an incredibly simple recipe that’s ready in a heartbeat, making it perfect for those days when you don’t even have time to think. I got this recipe from my friend Yvette Marquez-Sharpnack, who just published it in her new cookbook Muy Bueno: FiestasPS If you love easy, approachable, super tasty Mexican food, you should check out the book. Her recipes are incredible! 

Ingredients For Sopa De Letras

This soup is so easy that it only takes a few steps to make it! So, if you’re ready for a filling and simple recipe perfect for busy days, here’s what you need to make Sopa De Letras:

  • Alphabet pasta – you can find this tiny pasta shaped like letters in the Latin food aisle of most grocery stores. Substitute it with any small pasta, like ditalini, cous cous, star-shaped pasta (to make Sopa De Estrellitas) or vermicelli (to make Sopa de Fideo). 
  • Roma Tomatoes- Make up the base of the broth. Their tangy, savory deliciousness deepens the flavor. You can substitute with 1 pound of any fresh tomato or a 15-ounce can of crushed tomatoes.
  • Onions and Garlic – are aromatics that add complexity and an earthy sweetness. Sub the onion with 1/2 tablespoon of onion powder and the garlic with 1/8 teaspoon of garlic powder.
  • Vegetable broth – makes this soup vegan, but feel free to use chicken broth if that’s what you have on hand.
Side shot of Sopa De Letras in a white bowl with a spoon in it.

Toppings for Sopa De Letras

You can enjoy your soup as is or add a few tasty toppings to kick things up a notch!

  • Sour cream or yogurt adds richness and tang to the soup.
  • Shredded cheese adds a bit of creaminess and flavor.
  • Cilantro adds herbaceousness and a pop of color to the soup.
  • Lime wedges add acidity and brightness to the soup.
  • Hot sauce or chile flakes add a bit of heat and spice to the soup.
  • Chopped Avocado adds bulk and creaminess.

What To Serve With Sopa De Letras

To make this soup a heartier meal, add a few sides. Try serving it with Cilantro Lime Rice, Homemade Garlic Bread, or Southwest Salad with Taco Ranch Dressing. If you want to use the soup as an appetizer, finish the meal with Black Bean Avocado Enchiladas, Sheet Pan Chicken Fajitas, or our Southwest Chicken Skillet.

How To Store Sopa De Letras

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then reheat it on the stove or in a microwave. The pasta will soak up much of the broth, so you may want to add more veggie broth before reheating. If you’re going to make this to freeze it, I recommend making and freezing the broth. Then, when you’re reheating the broth, toast the pasta and add it in.

Overhead shot of Sopa De Letras being ladled into a bowl with a pot full of soup in the background.
Overhead shot of Sopa De Letras in a white bowl with a spoon in it.
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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!
Course Dinner, Lunch, Soup
Cuisine Mexican
Total Cost $6.70 recipe / $0.84 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 cups
Calories 134kcal

Ingredients

  • 1/2 white onion, quartered $0.33
  • 3 Roma tomatoes, quartered $1.35
  • 1 clove garlic, coarsely chopped $0.07
  • 1/2 tsp ground black pepper $0.02
  • 2 cups vegetable broth $0.37
  • 2 Tbsp olive oil $0.12
  • 7 oz alphabet pasta $4.42
  • 2 cups water $0.01
  • 1/4 tsp salt (or more to taste) $0.01

Instructions

  • In a blender, combine the onion, tomatoes, garlic, pepper, and veggie broth and purée until smooth.
  • In a Dutch oven over medium heat, warm the oil. Add the alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.
  • Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.
  • Add the water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.
  • Season with salt, ladle into bowls, and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 314mg | Fiber: 1g
Overhead shot of Sopa De Letras in a pot.

How to Make Sopa De Letras – Step by Step Photos

Overhead shot of veggie broth being added to chopped veggies in a blender.

In a blender, combine the 1/2 white onion, 3 Roma tomatoes, 1 clove garlic, 1/2 teaspoon black pepper, and 2 cups of veggie broth. Purée until smooth.

Overhead shot of pasta toasted in a large pot.

In a Dutch oven over medium heat, warm the 2 tablespoons of olive oil. Add the 7 ounces of alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.

Overhead shot of pureed veggies being added to pasta.

Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.

Overhead shot of water being added to soup base.

Add the 2 cups of water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.

Overhead shot of Sopa De Letras in a pot with a ladle holding up a portion.

Season with salt, ladle into bowls, and serve. Was that easy or what?! I hope you get a chance to enjoy it in peace without your kid freaking out about the poster board they need for a school project that’s due tomorrow but forgot to tell you about. #momlife

Overhead shot of Sopa De Letras in a white bowl with a spoon in it.

More Easy Soups

https://docs.google.com/spreadsheets/d/1v8mHl9DXMD1JMQsS9UHcgkB7KkdfAHhPSZilJEjfzhY/edit?usp=sharing

The post Sopa De Letras appeared first on Budget Bytes.

Beef And Tomato Rice Bowl

This budget-friendly, easy Beef Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner!

The post Beef And Tomato Rice Bowl appeared first on Budget Bytes.

This budget-friendly, easy Beef and Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner! What’s not to love about buttery rice, unctuous ground beef, tangy tomatoes, and earthy garbanzo beans? Ready in thirty, I bet you have everything you need to make this incredibly tasty and super-filling meal in your pantry right now!

Overhead shot of Beef and Tomato Rice Bowl with fork in it.

Ingredients For Beef And Tomato Rice Bowl

What I love the most about this Beef and Tomato Rice Bowl recipe is how ridiculously versatile it is. But before we get into variations, let’s go over the ingredients you’re going to need:

  • Ground Beef – adds flavor and bulk to the mixture. You can substitute ground beef with plant-based ground beef or minced mushrooms.
  • Onion and Garlic – these aromatics help build depth and add flavor. Use 1 tablespoon of onion powder or 3 tablespoons of dried onion flakes as a substitute for the fresh onion. To substitute the fresh garlic, use a 1/2 teaspoon of granulated garlic.
  • Diced Tomatoes – add acidity that helps cut through the fattiness of the beef and increases the bulk. You can substitute the diced tomatoes with equal parts fresh tomatoes, crushed tomatoes, or tomato sauce. However, depending on your substitution, the texture of the beef mixture will change.
  • Chickpeas – add earthiness and increase bulk. Substitute with your favorite canned bean, just make sure they are drained. If you want to use dry beans, you will need to rehydrate them first and cook through.
  • Oregano, Cumin, and Red Pepper Flakes – all add flavor. Substitute with 3/4 teaspoon of your favorite spice blend.
  • Rice – We used Jasmine rice, but feel free to use whatever rice you have on hand. You can also serve the beef mixture over cauliflower rice, mashed potatoes, or over a bed of wilted greens.

Variations

  1. For a vegan version of this dish, use your favorite plant-based ground beef alternative and substitute the chicken broth with veggie broth. Use soy sauce instead of Worcestershire sauce.
  2. To add bulk and increase servings, consider adding diced carrots or potatoes, chopped spinach or kale, or sliced mushrooms or zucchini to the beef mixture.
  3. Skip the rice and serve the beef mixture over Riced Cauliflower, Mashed Potatoes, or Roasted Vegetables.
  4. Serve the dish with some of your favorite toppings like shredded cheddar cheese, a dollop of sour cream, or a side of sliced avocado.

How To Store Leftovers

You can store Beef and Tomato Rice Bowl leftovers in an air-tight container for up to four days in the fridge. They will keep up to four months in the freezer. If freezing, cover the surface with plastic wrap or parchment before sealing the container, which prevents freezer burn. If meal prepping, refrigerating, or freezing, add the beef mixture to the container first and then top it with the rice. This will prevent the rice from absorbing all of the sauce. You can reheat leftovers in a microwave. Cook in 30-second increments until the beef mixture is steaming.

Side shot of Beef and Tomato Rice Bowl.
Overhead shot of Beef and Tomato Rice Bowl with fork in it.
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Beef and Tomato Rice Bowl

This budget-friendly, easy Beef Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner!
Course Dinner, Lunch
Cuisine American
Total Cost ($7.78 recipe / $1.95 serving)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 bowls
Calories

Ingredients

  • 2 Tbsp cooking oil $0.08
  • 1/2 lb ground beef $4.00
  • 1 3/4 tsp salt, divided $0.05
  • 1 yellow onion, diced $0.42
  • 2 cloves garlic, minced $0.10
  • 1/2 tsp oregano $0.05
  • 1/4 tsp ground cumin $0.03
  • 1 tsp Worcestershire sauce $0.03
  • 1 can diced tomatoes, 15 oz $1.00
  • 1/2 cup chicken broth $0.08
  • 1 can chickpeas, 15 oz, drained $0.79
  • 2 cups rice $0.85
  • 3 cups water $0.00
  • 2 Tbsp salted butter $0.28
  • 1 pinch red pepper flakes $0.02

Instructions

  • Set a deep stainless steel skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with a 1/2 teaspoon salt. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
  • Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic to the pan and cook until fragrant, about 1 minute.
  • Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
  • Add the chicken broth and drained chickpeas to the beef mixture. Sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 20 minutes.
  • While the beef mixture cooks, add the rice to a rice cooker, alonf with the water, salted butter, and remaining 1 teaspoon of salt.
  • When the beef and tomato mixture finishes cooking, sprinkle with red pepper flakes. Divide the rice into four bowls and top with the beef mixture.

See how we calculate recipe costs here.

Overhead shot of Beef and Tomato Rice Bowl with fork in it.

How to Make Beef and Tomato Rice Bowl – Step by Step Photos

Overhead shot of ground beef browning in silver sauté pan.
Set a deep stainless steel skillet over medium-high heat and add 2 tablespoons of cooking oil. Once the oil has warmed, add the 1/2 pound of ground beef and sprinkle it with a 1/2 teaspoon salt. As the beef browns, use a wooden spoon to break up large chunks into smaller pieces. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
Overhead shot of onions cooking in ground beef fat in silver sauté pan.

Add the diced onion to the pan and cook until translucent, about 2 minutes. Next, add the 2 minced cloves of garlic to the pan and cook until fragrant, about 1 minute.

Overhead shot of beef and tomatoes added to onions in silver sauté pan.

Add the beef back to the pan along with 1/2 teaspoon of oregano, 1/4 teaspoon of ground cumin, and 1 teaspoon of Worcestershire sauce. Then top the meat with one 15-ounce can of diced tomatoes and their juices. Stir to combine.

Overhead shot of garbanzo beans added to ground beef mixture in sauté pan.

Add 1/2 cup of chicken broth and one 15-ounce can of drained chickpeas to the beef mixture. Then sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas have softened, about 20 minutes.

Overhead shot of cooked rice in a rice maker.

While the beef mixture cooks, add 2 cups of rice to a rice cooker, along with 3 cups of water, 2 tablespoons of salted butter, and 1 teaspoon of salt. Cover and cook. If you don’t own a rice cooker, check out our blog post on How To Cook Rice.

Overhead shot of hand sprinkling red pepper flakes into finished ground beef, tomato, and garbanzo bean mixture.

When the beef and tomato mixture is finished cooking, sprinkle with a pinch of red pepper flakes, or more to taste. Then, divide the rice into four bowls and top with the beef mixture. Finally, sit back and enjoy this hearty meal you’ve made with very minimal effort!

More Easy Rice Bowls

The post Beef And Tomato Rice Bowl appeared first on Budget Bytes.

Scalloped Potatoes

Velvety Scalloped Potatoes are the little black dress of your dinner table. Fabulous enough for a party and easy enough for a weeknight meal!

The post Scalloped Potatoes appeared first on Budget Bytes.

These creamy, velvety, and oh-so-buttery Scalloped Potatoes will become the little black dress of your dinner table! Fabulous enough for a holiday party and easy enough for a weeknight meal, you should definitely keep this luscious Scalloped Potato recipe front and center in your arsenal.

Overhead shot of scalloped potatoes in a white casserole dish.

What Are Scalloped Potatoes?

Quite simply, scalloped potatoes are sliced potatoes layered in a deep dish and baked in a thickened milk sauce flavored with spices. You bake the potatoes until they’re fork tender, about an hour in a 350°F oven, depending on the size and depth of the casserole dish. (The deeper the dish, the longer it takes to cook.)

The difference between scalloped and au gratin potatoes

Though they look very similar, there are two key differences between scalloped potatoes and au gratin potatoes.

  1. First, scalloped potatoes are cut about twice as thick as au gratin.
  2. Second, scalloped potatoes are simply potatoes baked in a milk sauce. Au gratin potatoes are layered with cheese and are also topped with cheese and bread crumbs.

Ingredients for Scalloped Potatoes

The beauty of this dish is its simplicity. You only need a few pounds of potatoes and a few cups of seasoned milk sauce to make it a straight stunner. So what ingredients do you need to make Scalloped Potatoes? I’m glad you asked!

  • Potatoes– of course! But not just any potato. You want a potato that holds its shape when baked, like a Yukon gold, a red, or a russet potato. You can also use sweet potatoes!
  • Butter and Flour – together, these ingredients make a roux, which thickens the milk sauce. Substitute the butter with cooking oil or vegan butter to keep things dairy-free. If you can’t do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Add the chicken stock to the milk and bring to a boil for one minute as you stir constantly. Then add the seasonings.
  • Milk– is the foundation of the creamy sauce that flavors the scalloped potatoes as they bake. It’s best to use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with coconut milk, but again, go full fat. You need that fat to help thicken the sauce and add a velvety texture.
  • Chicken Stock – adds depth to the milk sauce. You can substitute it with vegetable broth if you prefer.
  • Spices – flavor the sauce and in turn, flavor the potatoes. I use a touch of nutmeg, onion powder, and garlic powder to create depth and a pinch of cayenne pepper to add a little heat. You can, of course, substitute these with your favorite spice blend. Add 3/4 teaspoon of the blend and taste the sauce before adding more.
Overhead shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

Do you have to blanch scalloped potatoes?

No, you don’t HAVE TO blanch scalloped potatoes. I blanch my potatoes because it shortens their baking time and ensures I don’t get a mouth full of crunchy half-cooked gray potatoes after an hour of baking. You see, slicing 3 pounds of potatoes by hand takes a minute. (Yes, you can use a mandolin, but we keep our equipment use very basic in the Budget Bytes kitchen.) Raw potatoes turn grayish brown when exposed to air, so you should keep them under water to keep them from oxidizing. At that point, you might as well boil them in salted water for a few minutes to add flavor, prevent browning, and shorten their baking time while you’re at it.

How To Make Scalloped Potatoes Ahead Of Time

You can make scalloped potatoes up to a day ahead of time. Follow every step, but only bake them for 45 minutes. Under-baking the potatoes means when you warm them up the next day, they won’t transform into mush. Cool the potatoes, place plastic wrap or parchment paper right on the surface, wrap the dish well with plastic or foil, and refrigerate. About an hour before you want to serve them, unwrap and bring them to room temperature on the counter, about 20 minutes. Then bake the uncovered dish until a fork inserted into the potatoes meets zero resistance, about 20 minutes. Make sure to rest them for 15 to 20 minutes before serving, so the sauce has a chance to firm up.

7 Tips For Making The Best Scalloped Potatoes

  1. Choose the right potato: waxy with thin skins, like Yukon gold, russet, or red. They will keep their shape during baking, so you don’t end up serving mush.
  2. Slice all of the potatoes to the same thickness, so they cook evenly. Go for about 1/4 inch thick.
  3. Keep the potatoes under water to prevent browning. Salt the water to add flavor and bring them to a boil for five minutes to help them cook faster in the oven.
  4. When adding liquid to a roux, in this case, milk and chicken broth, it should be hot to prevent the butter from clumping and creating lumps.
  5. Only use glass or ceramic casserole dishes. Metal dishes can turn your potatoes gray.
  6. Even if you’re in a rush, don’t cook the potatoes at high heat. It will cause the milk sauce to curdle. If you’re short on time, blanch the potatoes a little longer before layering them in your dish.
  7. As soon as you can slip a fork into the potatoes without any resistance, take the casserole dish out of the oven. If you overcook scalloped potatoes, they turn to mush.
Overhead shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

What goes with scalloped potatoes?

Here are some easy and budget-friendly recipes that are great for serving with scalloped potatoes:

How To Store Leftover Scalloped Potatoes

Place leftovers in an airtight container with plastic wrap or parchment paper covering their surface. Store them in the fridge for up to 4 days. While you can freeze scalloped potatoes, the cream sauce can get a touch grainy when reheating, and the texture of the potatoes does change a bit. If you freeze them, portion them, and store the potatoes in an air-tight container with parchment or plastic wrap on the surface to prevent freezer burn. They should keep for up to 2 weeks. Thaw in the fridge overnight before reheating.

How To Reheat Scalloped Potatoes

Bring the potatoes to room temperature on the counter (about 20 to 30 minutes) before placing them in a 350°F and baking them until they start to steam. You can also warm up leftovers in a microwave at 50% power. Depending on the microwave and portion size, it should take 2 to 4 minutes. Just look for the steam.

Overhead shot of scalloped potatoes in a white casserole dish.
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Scalloped Potatoes

These creamy, velvety, and oh-so-buttery Scalloped Potatoes will become the little black dress of your dinner table! Fabulous enough for a holiday party and easy enough for a weeknight meal.
Course Dinner
Cuisine American
Total Cost ($4.96 recipe / $0.55 serving)
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 9 cups
Calories 223kcal

Ingredients

  • 3 lbs Yukon gold potatoes (6 to 8 medium potatoes)* $3.29
  • 6 1/2 tsp salt, divided $0.18
  • 5 Tbsp salted butter* $0.70
  • 5 Tbsp All-purpose flour* $0.04
  • 2 cups milk* $0.50
  • 1 cup chicken broth* $0.16
  • 1/4 tsp black pepper, freshly ground $0.01
  • 1/4 tsp onion powder $0.03
  • 1/4 tsp garlic powder $0.03
  • 1 pinch nutmeg $0.01
  • 1 pinch cayenne pepper $0.01

Instructions

  • Place a rack in the center of your oven and preheat to 350°F. Grease a 9×9 casserole dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4 inch thick, add to the salted water, and boil for five minutes. Strain the potatoes.
  • Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it's barely steaming. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, constantly stirring, until the paste begins to bubble.
  • Add the hot milk and chicken stock mixture, stirring as the sauce thickens. Bring it to a boil.
  • Add the remaining 1/2 teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. Lower the heat, and cook the milk sauce for two minutes more. Remove from the heat.
  • Layer half of the potatoes in the pan and cover with half of the sauce.
  • Repeat the layering process for the final layer.
  • Spread the sauce on top of the potatoes in an even layer, from edge to edge. Cover the dish with aluminum and bake for 30 minutes.
  • Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Cool for 15 minutes before serving.

See how we calculate recipe costs here.

Notes

*Substitute Yukon Gold potatoes with red potatoes or russet potatoes.
*Substitute butter with cooking oil or vegan butter.
*If you can’t do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Next, add the chicken stock to the milk and bring it to a boil for one minute as you stir constantly. Then add the seasonings.
*Use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with full-fat coconut milk.
* Substitute chicken stock with vegetable broth if you prefer.

Nutrition

Serving: 1cup | Calories: 223kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Sodium: 1856mg | Fiber: 3g
Side shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

How to Make Scalloped Potatoes – Step by Step Photos

Overhead shot of a red Dutch oven with sliced potatoes in salted water.

Place a rack in the center of your oven and preheat to 350°F. Grease a 9×9 casserole dish or any 2-quart baking dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4-inch thick, then add them to the salted water to prevent browning. Bring to a boil and blanch for 5 minutes before taking the potatoes off the heat. Strain the potatoes.

Overhead shot of silver pan with melted butter and a hand adding flour with a silver scoop.

Mix 2 cups milk and 1 cup chicken stock in a microwave-safe container and heat for 1 minute, or until steaming. Melt 5 tablespoons of butter in a heavy-bottomed saucepan, then add 5 tablespoons of flour. Cook, constantly stirring, until the paste bubbles but does not brown, about 2 minutes.

Overhead shot of cream being in a measuring cup being added to sauce in a silver pan with a whisk in it.

Add the hot milk and chicken broth mixture to the pan, stirring as the sauce thickens. Bring it to a boil.

Overhead shot of a cream sauce in a silver pan with with spices being added to it.

Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch of nutmeg, and a pinch of cayenne pepper. Lower the heat, and cook for two minutes more, stirring constantly. Remove from the heat.

Overhead shot of scalloped potatoes being layered into a white casserole dish.

Pat the drained potatoes dry before layering half in the casserole dish. Top with half of the milk sauce.

Overhead shot of raw scalloped potatoes in a white casserole dish with cream sauce being poured into it.

Add the final layer of potatoes to the casserole dish and top with the remaining sauce.

Overhead shot of raw scalloped potatoes covered in cream sauce in a white casserole dish.

Distribute the sauce evenly over the top of the potatoes, making sure they are covered edge to edge. Cover the casserole dish with aluminum foil and bake for 30 minutes. Covering them helps trap steam, so the potatoes cook evenly.

Overhead shot of scalloped potatoes in a white casserole dish.

Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Allow the potatoes to cool for at least 15 minutes before serving. It’s optional, but I like to garnish the dish with a tablespoon of chopped Italian parsley. Get ready to start collecting compliments! This recipe is a win!

The post Scalloped Potatoes appeared first on Budget Bytes.

Creamy Chicken And Orzo Skillet

When you think you don’t have time to cook, try this easy and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in one pan!

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

When you’re having one of those days when you think you don’t have time to cook anything, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! It’s hearty, rich, comforting, and a perfect dinner for when you want to do anything but spend time in the kitchen. Bonus: it cooks in one pan! Can you ask for anything more?

Overhead shot of Creamy Chicken and Orzo in a silver skillet.

What is Orzo?

Orzo is a tiny football-shaped pasta that looks like rice but cooks much faster. Like rice, it soaks up all the water it’s cooked in, so you don’t have to worry about draining. That makes it an excellent choice for a speedy one-pan meal.

What You’ll Need

You are just a few spices and a handful of ingredients away from an incredible dinner! Here’s what you’ll need to make this Creamy Chicken And Orzo Skillet.

  • Seasoning Blend– We’re making our own with paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.
  • Boneless Chicken Thighs– These cook much faster than bone-in chicken thighs and their juices help flavor the orzo.
  • Yellow Onion– Adds depth and a subtle sweetness to the dish.
  • Garlic– Also adds depth and lends a slight nuttiness when cooked.
  • Orzo– This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time so it has enough time to cook.
  • Vegetable Broth– You need a liquid to cook the orzo and this broth does the trick without overpowering the dish. You can substitute it with water or chicken broth.
  • Cream– Creates a velvety, creamy sauce.
  • Butter– Helps pull the sauce together.
  • Parmesan– Adds depth and a touch of saltiness to the sauce. It also helps give it texture.

What Can You Serve With Creamy Chicken And Orzo?

This creamy Chicken and Orzo Skillet pairs well with a fresh side salad or roasted veggies. Some great options include:

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

Close up shot of Creamy Chicken And Orzo.
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Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!
Course Dinner
Cuisine American
Total Cost ($7.18 recipe / $1.80 serving)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 779kcal

Ingredients

  • 1 tsp paprika $0.10
  • 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
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.25 lbs boneless chicken thighs (4-5 thighs) $4.23
  • 2 Tbsp cooking oil $0.08
  • 1 yellow onion, diced $0.32
  • 2 cloves garlic, minced $0.11
  • 1 1/2 cups orzo $0.32
  • 1 1/2 cups vegetable broth $0.23
  • 1/2 cup heavy cream $0.71
  • 2 Tbsp salted butter $0.30
  • 1/4 cup parmesan $0.44

Instructions

  • Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix until combined.
  • Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
  • Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
  • Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
  • Add the orzo and chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
  • After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.
  • Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
  • Add the Parmesan and stir to combine.
  • Finally, return the chicken to the skillet. If desired, garnish with parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 779kcal | Carbohydrates: 49g | Protein: 34g | Fat: 50g | Sodium: 911mg | Fiber: 3g

How to Make Creamy Chicken And Orzo Skillet – Step by Step Photos

Add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix until combined.

Blot the 1.25 pounds of chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat a large deep skillet over medium. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. The chicken will finish cooking when simmered with the orzo.

Turn the heat down to low and add the diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions are translucent, about 3 minutes.

Add the 1/2 cup orzo and the 1 1/2 cups of chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed. If at any point it stops simmering, increase the heat slightly until it starts to simmer again.

After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.

Then add the 1/2 cup of cream and the 2 tablespoons of butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.

Next, add the 1/4 cup parmesan and stir to combine.

Finally, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

Bolognese

Bolognese, the dreamy (and easy) Italian meat sauce, pairs with more than pasta. Work it into baked potatoes, bell peppers, rice, or nachos!

The post Bolognese appeared first on Budget Bytes.

There’s something incredibly satisfying about letting bolognese, the famous Italian meat sauce, simmer on the stove for hours, perfuming your whole house with its meaty aromas. Sigh! While this bolognese recipe is usually served with hearty pasta, you can also work it into baked potatoes, bell peppers, or nachos! I loved it so much that I ate it with rice. (Editor’s note: Dear Beth, have I ever said anything more Puerto Rican?)

Overhead shot of bolognese in a beige Dutch oven with a wood spoon in it.

What Is Bolognese?

Bolognese is the traditional meat sauce of Bologna, Italy. It’s mostly ground beef with a bit of pork thrown in, stewed in tomatoes, with a touch of milk and butter added to round out the sauce’s acidity. You won’t find aromatics like rosemary, garlic, oregano, or bay leaves in traditional bolognese. Flavors are developed over a long simmer.

What You’ll Need

Our bolognese recipe is not traditional. To keep things budget-friendly, we omitted the pork that’s usually paired with ground beef. Instead, we used a bit of garlic to add depth. Here’s what you’ll need to make bolognese.

  • Soffritto– the lightly fried flavor base of many Italian dishes. It’s simply sauteed carrots, celery, and onion.
  • Ground Beef– because, after all, it is a meat sauce. The beef should be fatty. Lean beef does not work well for this recipe.
  • Milk and Butter– adding dairy to the sauce helps round out the acidity of the tomatoes.
  • Wine– you can use red or white. But if you use red, the sauce must cook much longer to mellow the flavor. White wine cooks down much faster, which is why I used it in this recipe. If you don’t want to use wine, substitute it with white grape juice with a bit of white vinegar.
  • Crushed Tomatoes– traditional bolognese uses pureed fresh tomatoes that take many hours to break down into a sauce. We opted for canned crushed tomatoes for time’s sake and for their budget-friendliness. But feel free to use fresh if you prefer.
  • Garlic– this is not a traditional ingredient. I added garlic to the recipe to create dimension since our sauce does not simmer all day and does not contain pork. If you want to keep it strictly traditional, omit the garlic, and let the sauce simmer for a few more hours.
Overhead shot of bolognese served over rotini in a white bowl with a wood spoon in it.

What’s the Difference Between Bolognese and Meat Sauce?

The biggest difference between Bolognese and meat sauce is the ratio of meat to tomato. Bolognese is technically a meat sauce, or as they say in Italy, ragù. It differs from American meat sauce because it has a higher ratio of beef to tomato, making it much thicker. It’s also creamier as it’s made with a touch of milk.

How To Make Bolognese Taste Better

  • Use a large heavy-bottomed pot. A Dutch oven is perfect, as it retains heat and simmers ingredients without scorching them.
  • Chop the onions, carrots, and celery into small dice. Ensuring all veg is the same size helps them melt into the sauce and creates deeper flavor.
  • Be patient. Bolognese is a long game. Cook at a simmer for a minimum of 3 hours. Do not boil.
Side shot of bolognese served over rotini in a white bowl.

What To Serve With Bolognese

If you’re looking for some great budget-friendly dishes to serve with bolognese, I’ve got you covered! Try any of these Budget Bytes favorites:

How To Store Bolognese

Store the sauce in an airtight container, preferably glass or ceramic, as it stains plastic. It will keep in the fridge for up to 4 days and in the freezer for up to 3 months. If you’re freezing bolognese, try doing so in portions, so you only thaw it once. Reheat on the stovetop over medium heat, or in the microwave until it starts to steam. If microwaving it, top it with a paper towel over it so it doesn’t splatter everywhere.

Side shot of bolognese in a beige Dutch oven with a metal spoon in it.
Overhead shot of bolognese in a beige Dutch oven with a wood spoon in it.
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Bolognese

Bolognese, the dreamy (and easy) Italian meat sauce, pairs with more than pasta. Work it into baked potatoes, bell peppers, rice, or nachos!
Course Dinner
Cuisine Italian
Total Cost $10.28 recipe / $1.29 serving
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Servings 8 cups
Calories 280kcal

Equipment

Ingredients

  • 4 Tbsp butter, divided $0.56
  • 1 medium onion, diced $0.38
  • 1/2 tsp salt, divided $0.01
  • 2 stalks celery, diced $0.48
  • 1 large carrot, diced $0.18
  • 2 cloves garlic, minced $0.11
  • 1 lb ground beef, 80/20 $5.49
  • 1/4 tsp pepper $0.01
  • 1 cup milk $0.23
  • 1 cup wine (red or white) $1.14
  • 28 oz crushed tomatoes $1.69

Instructions

  • Place a heavy-bottomed pot over medium heat. Add butter to the pan. When the butter foams, add the onion and 1/4 teaspoon salt. Sautée until translucent.
  • Add the celery and carrot and sautée for two minutes, until they have softened some.
  • Next, add the garlic and sautée until fragrant, about 1 minute
  • Add the ground beef and pepper. Brown the beef, breaking it up with a wooden spoon as it cooks.
  • Once the beef has browned, add the milk, wine, and the remaining 1/4 teaspoon salt. Stir occasionally and simmer until the liquid has evaporated completely.
  • Add the crushed tomatoes. Mix until incorporated. Lower the heat as soon as the tomatoes come up to a boil.
  • Cook, uncovered, for 3 hours. Stir occasionally. If the sauce dries out, stir in a half cup of water. Once it is finished, taste for salt and pepper.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 280kcal | Carbohydrates: 12g | Protein: 13g | Fat: 18g | Sodium: 386mg | Fiber: 3g
Overhead shot of bolognese served over rotini in a white bowl with a wood spoon in it.

How to Make Bolognese – Step by Step Photos

Overhead shot of onion in Dutch oven.

Place a heavy-bottomed pot (like a Dutch oven) over medium heat. Add 4 tablespoons of butter to the pan. When the butter foams, add 1 medium diced onion and 1/4 teaspoon salt. Sautée until translucent.

Overhead shot of celery, onion, and carrot in Dutch oven.

Add the 2 stalks of diced celery and the diced carrot and sautée for two minutes, until they have softened some.

Overhead shot of garlic being added to the veg.

Next, add the 2 cloves of minced garlic and sautée until fragrant, about 1 minute.

Overhead shot of sauteed veg with ground beef in it.

Add the pound of ground beef and 1/4 teaspoon of pepper. Brown the beef, breaking it up with a wooden spoon as it cooks.

Overhead shot of sauteed beef and veg with milk in it.

Once the beef has browned, add the cup of milk, the cup of wine, and the remaining 1/4 teaspoon salt. Stir occasionally and simmer until the liquid has evaporated completely.

Overhead shot of crushed tomatoes being poured into the browned meat.

Add the 28-ounce can of crushed tomatoes. Mix until incorporated. Lower the heat as soon as the tomatoes come up to a boil.

Overhead shot of bolognese in a beige Dutch oven with a wood spoon in it.

Cook, uncovered, for 3 hours. Stir occasionally. If the sauce dries out, stir in a half cup of water. Once it is finished, taste for salt and pepper and adjust the seasoning. Serve this over hearty pasta like tagliatelle, pappardelle, or rotini. You can also pair it with a baked potato, stuff it into a bell pepper, or serve it over rice or nachos!

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