Turkey Pinwheels

Turkey Pinwheels are a fun and easy spin on simple sandwiches, and the perfect recipe to make ahead for lunch meal prep or bring to a potluck.

The post Turkey Pinwheels appeared first on Budget Bytes.

I started making Turkey Pinwheels for my daughter (a picky eater) to make her meals a little more fun. It’s also a great way to sneak some extra wholesome ingredients into her lunch undetected. (Mom hack!) Since you can make the cream cheese spread in advance, this Turkey Pinwheel recipe is also perfect for meal prep! Pinwheels are also super versatile and make an affordable appetizer that’s easy to throw together for brunches, party buffets, and potlucks. It’s as simple as making a sandwich…but with a twist!

A close up shot of Turkey Pinwheels arranged in three rows on a wooden cutting board with a white background and a bowl of spinach blurred in the background

What are pinwheel sandwiches?

Turkey Pinwheels are made by evenly spreading cream cheese on one side of a flour tortilla (which acts as the glue), layering on classic sandwich ingredients, and then tightly rolling it all up into a log that’s sliced into 1” pieces. When each pinwheel is turned on its side, it will reveal a lovely spiral of the ingredients inside.

Pinwheel 101

Our simple recipe for Turkey Pinwheels uses deli meat, spinach, and a savory cream cheese spread inspired by pimento cheese. However, this is a super versatile recipe that can be made with many different combinations of ingredients. Here is what you need to make pinwheels: 

  • Extra-Large Flour Tortillas: Burrito-size flour tortillas are best for pinwheels. They’re easier to roll, make a distinct spiral, and yield more per tortilla. You can use any flavor (plain, wheat, spinach, sun-dried tomato, etc.). Since corn tortillas are less pliable and tear easily, they are not an ideal choice.
  • A sticky spread: Typically, pinwheels are held together with cream cheese, but anything similar (like hummus or nut butter) can be used.
  • Deli Meat: Pinwheels usually include some kind of deli meat (turkey, chicken, ham, salami, etc.), but that can also be replaced with thinly-sliced veggies. 
  • Cheese: Sliced cheeses are great for creating an added layer of filling. Shredded cheeses can be mixed in with cream cheese (like in our recipe) so they don’t fall out.
  • Salad greens and other sandwich toppings: These will help to create color contrast in the pinwheel’s spiral, and round out the other rich ingredients with freshness and flavor!
An extreme close up of one turkey pinwheel. In the background, there are many turkey pinwheels arranged in three rows on a wooden cutting board.

MORE PINWHEEL flavor COMBINATIONS TO TRY: 

  • Ham + swiss cheese + dill pickles + yellow mustard
  • Salami + provolone cheese + iceberg lettuce + pepperoncinis
  • Chicken + hummus + cucumber slices + tabbouleh
  • Smoked salmon + red onion + capers + everything bagel seasoning
  • Nut butter + honey + banana slices
  • Nutella + toasted coconut + strawberry slices

CAN TURKEY PINWHEELS be made in advance?

Turkey Pinwheels are a great recipe to make ahead for a party or help fill the gaps in your weekly meal prep. The cream cheese spread can be kept in an air-tight container and refrigerated for about a week. Pre-made pinwheels will also keep in the fridge for 2-3 days before they start to get soggy.

A close up of three rows of turkey pinwheels on a wooden cutting board.
Print

Turkey Pinwheels

Turkey Pinwheels are a fun and easy spin on simple sandwiches, and the perfect recipe to make ahead for lunch meal prep or take to a party or potluck.
Course Appetizer, Lunch, Meal Prep
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 8 pinwheels
Calories 225kcal

Ingredients

  • 4 oz. cream cheese, softened $1.10
  • 1/8 cup sharp cheddar cheese, finely shredded $0.87
  • 1/3 cup pimento-stuffed olives, finely chopped $0.99
  • 1 Tbsp olive brine
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp black pepper $0.01
  • 4 extra-large or burrito-style flour tortillas $1.15
  • 1 9oz. package sliced turkey $4.99
  • 1 cup spinach $0.80

Instructions

  • Stir together the softened cream cheese, finely-shredded cheddar cheese, finely-chopped pimento-stuffed olives, olive brine, garlic powder, and black pepper until very well combined.
  • Lay the tortillas out flat. Spread 2-3 tablespoons of the cream cheese mixture on one side of each tortilla, coating the entire face evenly from edge to edge.
  • Arrange 3-4 slices of turkey along the center of the tortilla, overlapping them as little as possible to make an even layer, and leaving about ¼” of the cream cheese spread exposed on the top and bottom edges of the tortilla to help it stick together. Then add a single layer of spinach leaves on top of the turkey.
  • Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.
  • With the seam side facing down, slice the roll into 1" wide pieces.
  • Flip each pinwheel on its face, exposing the spiral, and transfer it to a serving platter or air-tight meal prep container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each.

See how we calculate recipe costs here.

Nutrition

Serving: 8pinwheelss | Calories: 225kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Sodium: 626mg | Fiber: 2g
An overhead shot of 18 turkey pinwheels lined up into three rows on top of a wooden cutting board next to a wooden bowl of fresh spinach on a white marble background.

How to Make TuRKEY PINWHEELS – Step by Step Photos

A small white bowl filled with unmixed ingredients of a cream cheese spread, including a block of cream cheese, shredded cheddar cheese, chopped pimento-stuffed olives and olive brine on a white marble background.

In a small bowl or air-tight container, make the cream cheese spread by stirring together 4 oz. of room-temperature cream cheese (cold cream cheese will be extremely difficult to mix and will likely create unpleasant lumps in the mixture), 1/8 cup of finely-shredded cheddar cheese, 1/3 cup of finely-chopped pimento-stuffed olives, 1 tablespoon of olive brine (which helps thin the cream cheese and eliminates the need for added salt), 1/2 teaspoon garlic powder, and 1/4 teaspoon of pepper until very well mixed.

A small white bowl filled with a savory cream cheese spread inspired by pimento cheese dip on a white marble background.

This savory cream cheese spread, which is inspired by pimento cheese dip, can be made ahead and kept refrigerated for at least a week. If coming from the fridge, you will want to re-soften this mixture at room temperature (for about 30 minutes) before trying to spread it on the tortillas in the following step.

An extra large burrito shell smeared from edge to edge with a savory cream cheese spread, sitting on a wooden cutting board with a white marble background.

Lay each tortilla out flat on a clean work surface, and spread each tortilla with 2-3 tablespoons (about 1/4 of the mixture) of the savory cream cheese spread, covering it evenly from edge to edge. You can always add a bit more “glue” as you roll (or after slicing) if needed, but it’s much easier to do at this step.

A large tortilla covered with savory cream cheese spread, and in the middle of the tortilla there are four turkey slices line up and overlapping slightly. The tortilla is sitting on a wooden cutting board against a background of white marble.

Arrange 3-4 slices of turkey across the center of the tortilla, overlapping them slightly to make an even layer depending on the size and thickness of each slice. (Since ours were super thin, we overlapped the slices more so each bite was still as satisfying!)

A large tortilla on a wooden cutting board covered with savory cream cheese, a row of turkey slices and covered in a single layer of baby spinach leaves.

Add a single layer of spinach leaves on top of the turkey, leaving about ¼” of the cream cheese spread exposed along the top and bottom edges of the tortilla so it will stick properly. I usually like to take the extra step of removing the longer stems.

Hands rolling up a large tortilla on a wooden cutting board. The tortilla is covered with a savory cream cheese spread, a row of turkey slices and covered in a single layer of baby spinach leaves.

Starting with the end closest to you, fold in the edge of the tortilla so it sticks, and then roll it all the way up, as tightly as possible, tucking and rearranging the fillings as you go — just to make sure you get a little bit of everything in every bite!

Two hands clicing a log of turkey pinwheels into one-inch pieces on a wooden cutting board.

Adjust the log so that the exposed seam is secured against the cutting board before slicing it. Then, using a very sharp knife, slice the log into 8 even portions (about 1” wide). Be as gentle as possible, so the pinwheels maintain their shape as much as possible and the filling doesn’t squish out. To help, you can rotate the log as you slice, or just use a good knife and adjust them all here and there after slicing (as I have done!)

Eleven turkey pinwheels arranged on a wooden cutting board.

Flip each pinwheel on its face, exposing the spiral, and transfer to a serving platter or air-tight container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each pinwheel, starting with the outermost edge, to ensure they won’t unravel.

Three rows of pinwheels, each leaning on the one next two it halfway, in three rows placed on a wooden cutting board.
Making and eating these Turkey Pinwheels will totally have you feelin’ like a kid again!

The post Turkey Pinwheels appeared first on Budget Bytes.

Valentine’s Day Cookies

Say the sweetest “I love you!” with these soft, buttery, chocolate-dipped Valentine’s Cookies! This recipe is easy and budget-friendly.

The post Valentine’s Day Cookies appeared first on Budget Bytes.

Say the sweetest “I love you!” with these soft, buttery, chocolate-dipped Valentine’s Cookies! (Cookies > Cards 🥰 #Trust) This recipe is so easy and so budget-friendly. Have you seen what people are charging for a dozen cookies lately? Highway robbery!! PS when I tell you this is such an easy recipe, I mean it. You can even make the sugar cookie dough ahead of time, so all you have to do on the big day is cut, bake, and dip.

Overhead shot of Valentine's Day Cookies being held by two hands.

What You’ll need

You’re just seven ingredients away from the most magnificent, luscious, unforgettable Valentine’s Day gift!

  • Softened Butter helps create texture and mouth feel. You’ll know your butter is soft enough when you press your finger on it and it leaves an indentation.
  • Sugar helps sweeten the cookie and creates a crisper texture, so the cookies keep their shape. It also creates air pockets in the softened butter that lighten the dough.
  • Vanilla flavors and scents the cookie.
  • Egg binds the ingredients together and creates texture. It also adds moisture to the dough.
  • All-purpose flour creates a cookie that holds its shape. Bread flour yields a chewier texture with more spread. Pastry or cake flour yields crisper and more crumbly results.
  • Baking powder lightens the dough by creating air pockets that help it rise.
  • Melting chocolate dissolves easily and dries quickly with a satiny finish. Use white, dark, or milk chocolate. You can also use chocolate chips, but they dry with a dull, foggy finish.

make THE Dough Ahead of Time

It’s a genius move to make your cookie dough ahead of time and not just for convenience’s sake. Chilling the dough hardens the butter and helps prevent the spread of your cookies, so they hold their shape better. Resting your dough for multiple days also evaporates moisture, which concentrates flavors and creates a crisper cookie. You can refrigerate cookie dough up to 5 days in advance.

Make Cookies Without A Cutter

You don’t need to buy a special cookie cutter to create the loveliest heart-shaped cookies. Instead, draw or print a heart shape, cut it out, and use it as a guide. Then, all you have to do is trace your knife along the cookie dough to create perfect heart-shaped cookies.

Side shot of Valentine's Day Cookies.

How To Fix Cookie Shapes

If you open your oven to find that your cookies have lost their shape, it can be an easy fix. First, allow the cookies to cool on the sheet pan for a minute, then reshape them by pressing the cookie cutter into them or tracing a knife around the paper cutout. Work quickly; the more the cookie cools, the more likely it is to shatter.

How To Melt Chocolate

You can easily melt chocolate on a stovetop or in a microwave as long as you follow these three golden rules:

  1. Chop the chocolate into small pieces so it melts faster
  2. Create a gentle heat so it doesn’t burn
  3. Keep water out of it so it doesn’t seize


How To Melt Chocolate in A Microwave
Place the chocolate in a microwave-safe bowl. Microwave in short 20-second bursts, stirring thoroughly after each burst until the chocolate has a syrupy consistency.

How To Melt Chocolate on The Stove
Add your chocolate to a heat-proof bowl and place it in a pan filled a third of the way with water. Bring the water to a boil over medium heat, then turn off the stove and let the chocolate melt until syrupy.

Storing Valentine’s Day Cookies

You can store these sugar cookies in an air-tight container for up to a week at room temperature. So feel free to make them a few days ahead. You can also freeze them in a freezer-safe container, separated with layers of parchment or wax paper, for up to 3 months. Don’t refrigerate sugar cookies, as it can dry them out and dull their flavor.

Overhead shot of Valentine's Day Cookies.
Overhead shot of Valentine's Day Cookies being held by two hands.
Print

Valentine’s Day Cookies

Say the sweetest I love you with these soft, buttery, chocolate-dipped Valentine's Cookies! Customize them with a white, dark, or milk chocolate dip.
Course Dessert
Cuisine American
Total Cost ($7.37 recipe / $0.61 serving)
Prep Time 50 minutes
Cook Time 7 minutes
Resting Time 30 minutes
Total Time 1 hour 27 minutes
Servings 24 cookies
Calories 233kcal

Equipment

Ingredients

Instructions

  • In a large bowl, use a hand mixer to whip the softened butter & cup of sugar until fluffy.
  • Add the beaten egg and vanilla to the creamed butter and mix to incorporate.
  • In a separate bowl, mix the all-purpose flour and the baking powder.
  • Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms. Roll the dough into a ball.
  • Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick. Cool for thirty minutes in the fridge. Preheat your oven to 350°F.
  • Once the dough has hardened, cut out the cookies, remove the scraps from the cookie sheet, and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before cutting them into cookies.
  • Place the sheet of parchment paper with the cookies on a baking sheet. Bake the cookies at 350°F for 3 minutes. Next, rotate the pan, so the front faces the back—then bake for 3 to 4 minutes until they slightly lighten in color.
  • Cool the cookies in the baking sheet for a few minutes before transferring them to a cooling rack. Decorate when cookies have cooled.

To Melt the Chocolate in the Microwave: Melt the chocolate in a bowl wide enough to dip the cookies into but small enough to create a deep pool of chocolate. If using a microwave, melt in 20-second increments, stirring after each.

    To Melt the Chocolate on the Stove Top: If using the stove, place a small wide-mouthed bowl in a pan filled a third of the way with water. Bring the water to a boil, then turn off the heat. Leave the bowl in the water and stir until the chocolate melts.

    • Dip half of the cookie in the chocolate and garnish if you'd like to. Then place back on the cooling rack, allowing the chocolate to harden.

    See how we calculate recipe costs here.

    Notes

    *If using unsalted butter, add 1/2 teaspoon of finely ground salt (like fine sea salt) or 1 teaspoon of coarsely ground salt (like kosher salt) to the butter
    *Use dark, milk, or white melting chocolate to decorate cookies. You can also use chocolate chips, but they will dry with a foggy finish.

    Nutrition

    Serving: 2cookies | Calories: 233kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Sodium: 63mg | Fiber: 2g
    Side shot of Valentine's Day Cookies.

    How to Make Valentine’s Day Cookies – Step by Step Photos

    Overhead shot of sugar being mixed into softened butter.

    In a large bowl, use a hand mixer to whip the 12 tablespoons of softened butter & cup of sugar until fluffy.

    Overhead shot of egg and vanilla being mixed into butter.

    Add the beaten egg and the teaspoon of vanilla to the creamed butter and mix to incorporate.

    Overhead shot of dry ingredients.

    In a separate bowl, mix the 2 cups of all-purpose flour and the 3/4 teaspoon of baking powder.

    Overhead shot of hand beater mixing dough.

    Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms.

    Overhead shot ofof two hands holding a ball of dough over a bowl.

    Roll the dough into a ball, but do so quickly. You don’t want to overwork the dough, as it will create a tough texture.

    Two hands rolling out cookie dough between two sheets of parchment.

    Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick, or about the thickness of an ear lobe. Cool for thirty minutes in the fridge. Place a rack in the center of your oven and preheat it to 350°F.

    Overhead shot of dough being cut with a heart-shaped cookie cutter.

    Once the dough has hardened, cut out the cookies, remove the scraps from the cookie sheet, and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before cutting them into cookies.

    Overhead shot of raw Valentine's Day cookies.

    Place the sheet of parchment paper with the cookies on a cookie sheet or sheet pan. Bake the cookies at 350°F for 3 minutes. Next, rotate the sheet pan so the front faces the back—then bake for 3 to 4 minutes until they slightly lighten in color.

    Overhead shot of baked Valentine's Day cookies.

    Cool the cookies in the sheet pan for a few minutes before transferring them to a cooling rack. Decorate when cookies have cooled.

    Overhead shot of milk chocolate being melted and stirred in a white bowl.

    Melt the chocolate in a bowl wide enough for to dip the cookies into but small enough to create a deep pool of chocolate. If using a microwave, melt in 20-second increments, stirring after each. If using the stove, place the bowl in a pan filled a third of the way with water. Bring the water to a boil, then turn off the heat. Leave the bowl in the water and stir until the chocolate melts.

    Overhead shot of Valentine's Day cookies dipped in white and milk chocolate and decorated with sprinkles.

    Dip half of the cookie in the chocolate and garnish if you’d like to. Then place it back on the cooling rack, allowing the chocolate to harden. Give these amazingly cute Valentine’s Day cookies out to your loved ones, but make sure to save some for yourself!!

    Overhead shot of Valentine's Day Cookies.

    The post Valentine’s Day Cookies appeared first on Budget Bytes.

    French Toast

    It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast.

    The post French Toast appeared first on Budget Bytes.

    It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast. And that’s why I love this recipe so much! With a few tricks and just a handful of ingredients, you are just minutes away from the best French toast ever!

    Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

    INGREDIENTS FOR FRENCH TOAST

    Here’s what you’ll need to make the most unforgettably easy and scrumptious French toast ever!

    • Bread– A thick slice of stale bread with a dense crumb is best for French toast. Try Texas Toast, Challah, Brioche, Milk Bread, a Baguette, or a Croissant.
    • Whole Eggs – Help to thicken and set the milk and create structure. You can substitute eggs with cornstarch. This technique is explained in the recipe card.
    • Whole Milk – Softens the bread, creates richness, and helps with browning. You can also use full-fat dairy-free milk, like coconut and almond. You need the fat to create the right mouth feel, so steer clear of low-fat options.
    • Cinnamon – Flavors the batter. Substitute cinnamon in French toast with pumpkin or apple pie spice, nutmeg, allspice, ginger, cardamom, or cloves.
    • Vanilla – Flavors the batter. Substitute vanilla in French toast with: orange zest, instant coffee, almond extract, bourbon, and rum (What? I’m Puerto Rican.)
    • Salt – Balances the sweetness of the sugars in the milk.
    • Butter – Delivers a flavorful, crispy, golden brown outer layer of French toast.
    • Cooking Oil – Raises the smoke point of butter and prevents it from burning.
    • Sugar – Helps brown and caramelize the outer layer of French toast.

    what’s the right texture for french toast?

    The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.

    Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

    When IS FRENCH TOAST ready?

    The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.

    How To Make Perfect French Toast

    No one wants soggy French toast that’s burnt on the outside. Follow these tips for French toast perfection: 

    • The Bread:  Choose thicker slices of stale bread without holes in the crumb. If you’re using fresh bread, try toasting it in the oven for a few minutes to dry it.
    • The Batter: Mix the liquids and spices until they run in an uninterrupted line through the tines of a fork.
    • The Soak: Fresh or thinly sliced bread needs a brief dip in the batter. Thicker, sturdier slices can hang for a minute. Give thick slices of stale bread a few minutes to soak up the batter and rehydrate.
    • The Fry: Use a heavy-bottomed pan, butter, and oil (which helps keep your butter from burning). Keep your temperature at a steady medium-low, so the outside doesn’t char before the inside cooks.
    Side view of four slices of french toast stacked on a white plate.
    Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.
    Print

    French Toast

    Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you're just minutes away from the best breakfast ever!
    Course Breakfast
    Cuisine American
    Total Cost $3.69 recipe / $0.92 serving
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 2 slices each
    Calories 340kcal

    Ingredients

    • 8 slices stale bread, thick slices with a dense crumb $1.04
    • 3 large eggs* $1.25
    • 1 cup milk $0.69
    • 1 tsp vanilla extract $0.05
    • 1/2 tsp cinnamon $0.01
    • 1 pinch salt $0.01
    • 5 Tbsp butter $0.62
    • 1 Tbsp cooking oil $0.01
    • 1 tsp sugar $0.01

    Instructions

    • Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
    • Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
    • Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
    • Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they've browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
    • When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.

    See how we calculate recipe costs here.

    Notes

    *If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.

    Nutrition

    Serving: 2slices | Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Sodium: 399mg | Fiber: 3g
    Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

    How to Make French toast – Step by Step Photos

    Custard ingredients all added to a white bowl with milk being poured in.

    Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.

    Overhead shot of butter melted and foamed in a pan.

    Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.

    Hand dipping slice of bread into custard mixture in a white bowl.

    Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.

    A hand sprinkling sugar over two slices of french toast cooking in a pan.

    Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.

    Two pieces of french toast in a pan after cooking.

    When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.

    Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

    If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!

    More “French” Recipes

    I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:

    The post French Toast appeared first on Budget Bytes.

    Easy Dumpling Soup

    Easy Dumpling Soup is the perfect quick lunch or dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.

    The post Easy Dumpling Soup appeared first on Budget Bytes.

    Easy Dumpling Soup is one of my absolute favorite things to throw together if I want a quick-and-simple homemade lunch or an effortless dinner that’s still wholesome, comforting, and budget-friendly. I’ve designed this recipe to be as versatile as possible, dressing up mostly store-bought ingredients, in order to scratch that “itch” for whatever takeout favorite I’m craving when ordering out isn’t on the menu.

    A large white bowl filled with dumpling soup and surrounded by a small bowl of white sesame seeds, an open jar of chili crisp and an orange decorative towel.

    What is dumpling soup?

    Our version of dumpling soup is a quick, semi-homemade soup inspired by dumpling soups found in Chinese, Korean and Japanese cuisines. The soup features a savory clear broth, delicate meat-filled dumplings, fresh greens, and an array of condiments to sprinkle on top. Here’s what you need for this Easy Dumpling Soup:

    • Frozen dumplings — You can find Asian-style dumplings in the freezer section, usually filled with pork, vegetables, shrimp, or a combination of those ingredients.
    • Broth — We fortified our vegetable broth with soy sauce and toasted sesame oil!
    • A handful of fresh greens — like sliced green onions, fresh spinach, or baby bok choy
    • Condiments — Use anything your heart desires! Try chili crisp, sesame seeds, black vinegar, cilantro, and more!

    Is this an authentic recipe?

    No, this is not an authentic dumpling soup, but we highly encourage you to read more about the wide variety and rich culture surrounding dumplings. Also, check out these recipes for authentic Chinese potstickers and Xiaolongbao (soup dumplings), Korean mandu, and Japanese gyoza.

    What kind of dumplings to buy

    Most grocery stores offer a variety of frozen dumplings options of different sizes, shapes, and fillings (usually pork, vegetable, shrimp, or a combination of those flavors)—and any type of frozen dumpling will work for this recipe. If you’re operating on an extra-tight budget, visiting an Asian grocery store is a great place to find a wider selection, larger quantities, and even lower prices.

    How to know the dumplings are fully cooked:

    Frozen dumplings are usually on the smaller side, so they cook quickly when added to boiling broth. However, since our suggested cook time is only based on the handful of brands we’ve tried (and there are so many others!), I highly recommend consulting the package directions on your dumplings to ensure you are cooking them long enough—as well as checking the suggested serving size to make sure you are preparing enough for two people.

    Are the leftovers ANY good?

    I would not recommend saving these leftovers. As it sits, the dumplings will keep soaking up the broth until they bloat and then fall apart. Instead, just make the amount you think you will eat, which is why I’ve developed the recipe for two servings rather than four. Since it comes together so quickly, it wouldn’t be the end of the world if you decided to make it twice in one night! 

    A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.

    Take your Dumpling Soup to the next level

    Some great flavor and topping additions for this soup are: 

    • Cubed tofu, cooked chicken, or another prepared protein
    • Mushrooms, or other fresh or frozen vegetables
    • Half of a hard-boiled egg
    • Fish sauce
    • Kimchi
    • Cilantro
    • Mirin 
    • Rice Vinegar or Lime Juice
    • Miso paste
    • A prepared sauce like Scheuzan chili oil, chili garlic sauce, sriracha, teriyaki sauce, or a prepared “dumpling sauce”
    • Sesame seeds, crushed nori, or a store-bought Furikake blend

    My go-to Topping combinations

    Plan to add any extra condiments and toppings directly to each serving bowl, so each person can mix and match them to suit their tastes. My go-to topping combinations are (per bowl): 

    • 1 Tbsp kimchi + handful of torn cilantro 
    • ¼ tsp Szechuan chili oil + hardboiled egg 
    • Sliced mushrooms + nori + sesame seeds
    A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.
    Print

    Easy Dumpling Soup

    Easy Dumpling Soup is the perfect quick dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.
    Course Dinner, Lunch
    Cuisine Asian, Chinese, Japanese, Korean
    Total Cost $2.98 RECIPE / $1.49 SERVING
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings 2 bowls
    Calories 290kcal

    Ingredients

    • 10 frozen dumplings* $2.00
    • 2 cups vegetable broth** $0.24
    • 1 Tbsp soy sauce $0.06
    • 1 tsp toasted sesame oil $0.06
    • 1 green onion, thinly sliced, white and green parts separated $0.11
    • 1/2 cup fresh spinach*** $0.15

    Garnishes, optional

    Instructions

    • Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.)
    • Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings.
    • Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.)
    • Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach.
    • Split the soup into 2 serving bowls and top with any desired condiments.

    See how we calculate recipe costs here.

    Notes

    *You can use any flavor (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables.
    **We use Better Than Bouillon mixed to make all of our broths. If substituted with a low-sodium broth, the final dish may need more salt. 
    ***or baby bok choy

    Nutrition

    Serving: 1bowl of soup | Calories: 290kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Sodium: 1809mg | Fiber: 3g
    A single dumpling parcel on a black spoon raised above a large white bowl filled with dumpling soup topped with white sesame seeds and red chili crisp and an orange decorative towel.

    How to Make easy dumpling soup – Step by Step Photos

    A measuring cup of soup is poured into a small saucepan containing soy sauce, toasted sesame oil and the white parts of a green onion.

    In a medium-sized pot, combine 2 cups of vegetable broth, 1 Tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and the white parts of a thinly sliced green onion (set the green parts aside for garnish), and cook over medium-high heat. You should also add the fish sauce now, if using — as well as any other extra ingredients that require some cooking time, like leftover cooked proteins from the fridge, tofu, mushrooms, or any other fresh or frozen vegetables that need time to soften.

    Frozen dumplings in a white bowl being poured into a pot of boiling broth.

    Bring the broth up to a boil on medium-high heat. Once boiling, add 10 frozen dumplings. Cover and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Check out the suggested cooking time on your dumpling packaging to insure this will be enough time to cook them all the way through — at the same time, also check the nutrition label to make sure you add the correct amount for two servings.)

    A pile of fresh spinach sitting on top of a pot full of warm dumpling soup.

    Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices.

    A medium-sized pot of finished dumpling soup.

    Split the soup into two serving bowls and top each bowl with your desired garnishes. We chose to sprinkle ours with a few sesame seeds and a heaping spoonful of Sichuan Chili Crisp!

    A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.

    GET IN MY BELLY!

    The post Easy Dumpling Soup appeared first on Budget Bytes.

    Chicken Nachos

    This is THE BEST chicken nacho recipe! What’s not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?

    The post Chicken Nachos appeared first on Budget Bytes.

    Sometimes you just need the crunchy, salty, cheesy goodness of chicken nachos. Am I right??? What’s not to love about crispy corn chips loaded with succulent chicken breast and dripping with tangy melted cheese and sour cream? They’re even better with earthy cilantro, creamy avocado, and the gentle heat from fresh jalapeno. Sigh. This is THE BEST chicken nacho recipe! It’s a perfect marriage of texture and umami bombs.

    Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

    What Should I Put On My Nachos?

    I’m going ’88 Bobby Brown here and saying that when it comes to ingredients for nachos, it’s your prerogative. (If you’re not familiar with My Prerogative, please enjoy three minutes of 80’s perfection.) This recipe uses chicken, fresh jalapeño, cilantro, green onions, and avocado. Some other excellent choices are:

    What Cheese Is Best For Nachos?

    Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.

    • Cheddar
    • Monterey Jack
    • Pepper Jack
    • Mozzarella
    • Queso Asadero
    • Queso de Oaxaca
    • Queso Quesadilla
    • Queso Chihuahua

    All that being said, I still love a sprinkle of Queso Fresco all over my nachos. It doesn’t melt, but it is sooo YUMMY.

    Forty five degree angle shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

    What Sauces Go On Nachos?

    You can use a simple salsa with nachos or go for something a little more complex. Drizzle it on top of your nachos or serve it on the side in a wide-mouth bowl for easy dunking. I chose a tangy Salsa Verde for this recipe, but a spicy Salsa Roja is just as good. You can also use any of these easy Budget Bytes recipes:

    How To Make Perfect Chicken Nachos

    1. Choose a sturdy corn chip. Thicker chips can hold the weight of all of your toppings. A thin chip will break faster than a drama queen on The Bachelor.
    2. Line Your Sheet Pan. Use parchment or aluminum to make clean-up a breeze. Otherwise, you’ll be spending your night scrubbing burnt cheese.
    3. Layer your nachos. Put toppings on the first layer and then repeat. That way, you lessen the chance of getting a naked chip, i.e., the biggest nacho foul ever.
    4. Pre-cook your meat. Nachos should only be in the oven long enough to melt the cheese, which isn’t long enough to cook raw meat. Cook chicken ahead of time or opt for pre-cooked rotisserie chicken.
    5. Chop toppings into small dice. You want to get a bite with all of your carefully selected flavors. That will only happen with small chunks of meat and veggies. 
    Close up of a chicken nacho chip with a touch of sour cream.
    Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.
    Print

    Chicken Nachos

    This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?
    Course Appetizer, Dinner, Lunch
    Cuisine Mexican
    Total Cost ($12.68 recipe / $1.58 serving)
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8 servings
    Calories

    Ingredients

    • 3 tsp taco seasoning $0.21
    • 1 lb boneless, skinless chicken breast $2.99
    • 1 Tbsp cooking oil $0.04
    • 15 oz corn tortilla chips (1 large bag) $3.69
    • 2 cups Mexican cheese blend, shredded $2.15
    • 1 jalapeño $0.24
    • 2 green onions $0.23
    • 1/2 cup fresh cilantro $0.23
    • 1 avocado $1.50
    • 1 lime, zested and juiced $0.60
    • 1/2 cup sour cream $0.50
    • 2 Tbsp queso fresco, crumbled $0.25

    Instructions

    • Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
    • Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
    • Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
    • When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
    • Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
    • Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
    • Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

    See how we calculate recipe costs here.

    Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

    How to Make Chicken Nachos – Step by Step Photos

    Overhead shot of a chicken breast covered in plastic wrap ready to be flattened by a cast iron pan.

    Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 3 teaspoons of taco seasoning.

    Overhead shot of a blackened chicken breast in a stainless steel skillet.

    Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

    Overhead shot of chopped toppings on a white cutting board.

    Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.

    Overhead shot of chopped chicken breast on a white cutting board.

    When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.

    Overhead shot of a hand putting chicken on the first layer of chicken nachos on a sheet pan..

    Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 1 cup of shredded cheese. (If you prefer cheesier nachos, double the amount asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.

    Overhead shot of baked chicken nachos on a sheet pan.

    Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.

    Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

    Sprinkle the nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!

    The post Chicken Nachos appeared first on Budget Bytes.

    Snickerdoodles

    Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy, chewy, cinnamon-sugar-crusted snickerdoodles.

    The post Snickerdoodles appeared first on Budget Bytes.

    Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy, chewy, cinnamon-sugar-crusted snickerdoodles. The best part is that you probably already have everything you need to make a quick batch right in your pantry!

    Overhead shot of snickerdoodles next to a glass of milk.

    What Is A Snickerdoodle?

    A snickerdoodle is a sugar cookie made with cream of tartar. The dough is rolled in cinnamon sugar before baking, creating a crackly pattern all over the surface as it cooks. Some historians say the snickerdoodle scored its name from the German term schnecke knödel which translates to “snail dumpling.” Others say the cookie was named by New England cooks that loved to give baked goods goofy names. Either way, it’s a must-have recipe in your cookie arsenal.

    Why Cream Of Tartar?

    Cream of tartar stops the sugar in the dough from crystalizing, yielding a chewy cookie instead of a crunchy one. It’s also what gives snickerdoodles their signature tang. Since most snickerdoodle recipes use a combination of cream of tartar and baking soda, I used baking powder to reduce the list of ingredients. Baking powder is a combination of baking soda and cream of tartar, with a touch of cornstarch thrown in to keep the two powders from clumping.

    Overhead shot of a hand holding two snickerdoodle cookie halves and showing off the inside crumb.

    How To Know When Snickerdoodles Are Done

    Snickerdoodles are made from pale white cookie dough, so it can be hard to tell when they’re done, as their color won’t deepen much. It’s best to set a timer, so you don’t have to play a guessing game about when to pull your cookies from the oven. There are also two visual cues that you can look out for:

    • the edges darken a touch
    • the top of the cookie will crack slightly

    Can I Freeze The Dough?

    You can absolutely freeze snickerdoodle dough. First, shape it into two-inch dough balls, but do not roll it in the cinnamon sugar mixture. Freeze the balls on a sheet pan in a single layer, and once they are frozen solid, place them in an airtight container. Separate layers with parchment paper. Defrost them in the fridge in a single layer. When you are ready to bake, roll them in the cinnamon sugar.

    How To Store Snickerdoodles

    You have two options for storing snickerdoodles: keep them at room temperature or freeze them. Avoid refrigerating the cookies, as it can dry them out and dull their flavor. Wait for the cookies to cool completely before storing them in an air-tight container lined with a paper towel to soak up moisture. They’ll stay fresh on your countertop for up to five days and in your freezer for up to six months.

    Overhead shot of snickerdodle cookies, with one cookie with a bite taken out of it.
    Overhead shot of snickerdoodles.
    Print

    Snickerdoodles

    Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy cinnamon-sugar-crusted snickerdoodles.
    Course Dessert
    Cuisine American
    Total Cost ($3.83 recipe / $0.24 serving)
    Prep Time 15 minutes
    Cook Time 10 minutes
    Resting Time 15 minutes
    Total Time 40 minutes
    Servings 16 cookies
    Calories 205kcal

    Ingredients

    • 8 Tbsp salted butter, softened $1.20
    • 1 1/4 cups granulated sugar, divided $0.40
    • 1/4 cup brown sugar $0.18
    • 2 large eggs $0.78
    • 1 tsp vanilla extract $0.57
    • 2 tsp baking powder* $0.13
    • 1/2 tsp salt $0.03
    • 2 1/2 cups all-purpose flour, sifted $0.30
    • 1 Tbsp cinnamon $0.24

    Instructions

    • Place a rack in the center of your oven and preheat to 325°F. Add the softened butter, 1 cup of granulated sugar, and the brown sugar to a bowl.
    • Mix with a hand beater or stand mixer until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.
    • Scrape down the sides of the bowl and add one egg. Mix to incorporate. Scrape down the side of the bowl again. Add the second egg and the vanilla. Mix to incorporate.
    • In a separate bowl, mix the baking powder, salt, and sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.
    • Mix the remaining 1/4 cup of sugar with the tablespoon of cinnamon. Shape 2-tablespoon portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll each ball in the cinnamon sugar twice.
    • Bake for 5 minutes. Rotate the sheet pan front to back. Bake for 4 to 5 minutes more or until the sides of the cookies deepen in color. Wait a few minutes before placing them on a cooling rack.

    See how we calculate recipe costs here.

    Notes

    *Use aluminum-free baking powder; otherwise, you will have a metallic aftertaste. If you don’t have baking powder, you can make your own with 1/2 tsp baking soda, 1/2 tsp cornstarch, and 1 teaspoon cream of tartar.

    Nutrition

    Serving: 1cookie | Calories: 205kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Sodium: 180mg | Fiber: 1g
    Overhead shot of snickerdoodles.

    How to Make Snickerdoodles – Step by Step Photos

    White sugar and brown sugar with softened butter in a white bowl.

    Place a rack in the center of your oven and preheat to 325°F. Add 1 cup of softened butter, 1 cup of granulated sugar, and 1/4 cup of brown sugar to a bowl.

    Creamed butter in a white bowl.

    Mix with a hand beater until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.

    Egg and vanilla being mixed into creamed butter in a white bowl.

    Scrape down the sides of the bowl and add one egg. Mix to incorporate. Scrape down the side of the bowl again. Add the second egg and the teaspoon of vanilla. Mix to incorporate.

    Dry ingredients being mixed into wet ingredients.

    In a separate bowl, mix the 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 1/2 cups of sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.

    Balls of snickerdoodle dough being rolled in cinnamon sugar.

    Mix the remaining 1/4 cup of sugar with the tablespoon of cinnamon. Shape 2-tablespoon portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll all of the cookie dough balls in the cinnamon sugar mixture once. Then repeat.

    Eight baked snickerdoodles in a sheet pan.

    Bake for 5 minutes. Rotate the sheet pan front to back. Bake for an additional 4 to 5 minutes or until the sides of the cookies deepen in color, and the tops have a distinctive crackle pattern. Cool the cookies on the sheet pan for a few minutes before using a spatula to place them on a cooling rack. Try not to eat them all in one sitting! (Beth and I failed.)

    Overhead shot of a hand holding a stack of snickerdoodle cookies.

    The post Snickerdoodles appeared first on Budget Bytes.

    Pasta e Fagioli

    Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.

    The post Pasta e Fagioli appeared first on Budget Bytes.

    If you’re looking for a super cozy and hearty soup to get you through ’til spring, you’ve got to try this Pasta e Fagioli for dinner tonight. I was lucky enough to eat Pasta e Fagioli for the first time in Italy, and it was so good—I wanted to lick the bowl clean after finishing the last spoonful! I’ve tweaked my own version over the years, combining techniques from both traditional Italian versions and Americanized ones, finally arriving at a soup that is easy to prepare, insanely nostalgic, and comforting.

    Large bowl of pasta e fagioli soup in a white bowl with a black spoon and topped with a torn piece of bread and surrounded by other ingredients like more bread, uncooked pasta, and a decorative blue and white napkin.

    What is Pasta e Fagioli?

    Pasta e Fagioli (pronounced “paa·stuh ee faa·jow·lee”), also called “Pasta Fazool” in Italian-American slang, simply means “pasta and beans.” This lesser-known Italian staple feels indulgent thanks to a whisper of bacon and a handful of pasta, but since the soup is mostly vegetables and beans, it’s a dinner worthy of a second helping without a second thought. Pasta e Fagioli is made with…

    • Cannellini beans (But any white bean will work!)
    • Small-shaped pasta (most often ditalini or acini di pepe)
    • Tomato broth enhanced with smoky pork
    • Fresh herbs (typically rosemary or thyme)
    • Aromatic vegetables (onions, carrots, and celery)
    • Parmesan cheese and fresh Italian parsley

    budget tips

    I made some modifications to traditional versions of Pasta e Fagioli over the years in order to suit my tastes—and now, to make it more budget-friendly. 

    • Most recipes use pancetta as the pork element. Since it’s harder to find in most U.S. grocery stores and tends to be more pricey, we opted for bacon.
    • We used grated parmesan, the most cost-conscious option, but reaching for shredded parmesan—or the real thing! —will take this soup to the next level.
    • While rosemary is the most common herb used in this type of soup, I think it’s a really overwhelming flavor even in small amounts. I prefer to use oregano since I always have it on hand.

    Weeknight shortcuts 

    Pasta e Fagioli is a pretty straightforward recipe as it is, but here are a few shortcuts you can take to make it come together in 30 minutes :

    • Skip the herbs, spices, oil, and crushed tomatoes, and grab a jar of pre-made marinara or another tomato-based pasta sauce. (Since most store-bought sauces are sold in 24-25 oz. jars, you can make up the remaining 3-4oz of liquid called for in the recipe with an equal amount of water or broth.)
    • Use a Mirepoix-Style frozen vegetable blend to cut down on prep time.

    How to store pasta e Fagioli leftovers

    If you plan to meal-prep or freeze this recipe, cook the pasta separately. Nevertheless, we found the ditalini we used did not soak up too much liquid or turn to mush—even after 4 days in the fridge! The broth will thicken over time, so if you want the leftovers to be more “soupy,” add a ¼ cup of water and a pinch of salt when reheating.

    How to serve pasta e fagioli

    Pasta e Fagioli is best topped with lots of chopped parsley, fresh-cracked black pepper, and Parmesan cheese. Round out the meal with a Simple Side Salad and, most importantly, some bread to help soak up every drop! It doesn’t matter what kind — anything from some super-simple Homemade Garlic Bread, a from-scratch bread recipe like our No-Knead Foccacia, Ciabatta, or Easy Soda Bread to a store-bought loaf — just make sure to serve it with bread!

    Side view of a white serving bowl filled with Pasta e Fagioli topped with parsley, parmesean cheese, bacon crumbles and crusty Irish Soda Bread.
    Dutch oven filled with finished Pasta e Fagioli soup topped with chopped parsley and parmesan cheese, with a ladle tucked into the right side of the soup.
    Print

    Pasta e Fagioli

    Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.
    Course Dinner, Soup
    Cuisine Italian
    Total Cost $6.71 RECIPE / $1.12 SERVING
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 6 1.5 cups
    Calories 248kcal
    Cost $6.71 RECIPE / $1.12 SERVING

    Ingredients

    • 4 oz. bacon, sliced $1.20
    • 1 Tbsp olive oil $0.13
    • 1 onion, finely diced $0.37
    • 2 carrots, finely diced $0.29
    • 3 stalks celery, finely diced $0.32
    • 4 cloves garlic, minced $0.32
    • 1/4 tsp red pepper flakes $0.04
    • 1/2 tsp dried oregano $0.08
    • 1/2 tsp salt $0.02
    • 1/2 tsp pepper $0.02
    • 1 15oz. can cannelinni beans $0.89
    • 1 28oz. can crushed tomatoes $1.69
    • 1 1/2 cups water
    • 2 cups vegetable broth* $0.24
    • 1 cup ditalini (uncooked)** $0.39
    • 1/4 cup grated Parmesan cheese $0.36
    • 1/4 cup Flat-leaf Italian parsley, roughly chopped $0.35

    Instructions

    • Chop the bacon into smaller pieces and place them in a large pot with 1 Tbsp of olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).
    • While the bacon is frying, finely dice the onion, carrots, and celery; and mince the garlic.
    • Remove half of the cooked bacon from the pot with a slotted spoon and set aside, leaving behind the rest of the meat and any rendered fat in the pot.
    • Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).
    • Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil. Once boiling, let it cook for another 5 minutes or until the vegetables have softened.
    • Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
    • Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.
    • Serve Pasta e Fagioli in bowls topped with the reserved bacon, chopped parsley, grated parmesa cheese, fresh-cracked black pepper, , and a side of warm, crusty bread.

    See how we calculate recipe costs here.

    Notes

    *We use Better Than Bouillon to make our broth. If you use a low-sodium broth, you may need to add more salt to your taste.
    **If you plan to keep leftovers or freeze this soup for later, cook the pasta in a separate pot according to package directions and skip Step 6. (Split the pasta between bowls and spoon over the soup to serve.)

    Nutrition

    Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Sodium: 744mg | Fiber: 2g
    Close up of a ladle full of cooked pasta e fagioli soup and a large pot full of more soup in the background.

    How to Make Pasta E Fagioli – Step by Step Photos

    Small slices of bacon frying in the bottom of a large dutch oven.

    Slice 4 ounces of bacon (1/4 of a regular-size package) into smaller pieces and place in a large pot or dutch oven along with 1 Tablespoon of olive oil. Fry the bacon on medium heat until it is brown and crispy (around 10 minutes). While the bacon is frying, finely diced 1 onion, 2 carrots, and 3 celery stalks; and mince 4 cloves of garlic.

    A large dutch oven filled halfway with uncooked diced onions, diced carrots, diced celery with cooked bacon slices underneath and piles of dried red pepper, minced garlic and dried oregano, salt and pepper on top.

    Remove half of the cooked bacon from the pot with a slotted spoon and set aside for serving. Leave behind the rest of the meat and any extra fat in the pot. Add the diced onions, carrots, celery, minced garlic, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes). 

    A large pot half filled with sauteed vegetables, uncooked white beans and crushed tomatoes, and a hand overhead pouring vegetable broth into the pot with a liquid measuring cup.

    Add a 15 oz. can of white beans (drained and rinsed), a 28 oz. can of crushed tomatoes (with juices), 1 1/2 cups of water, and 2 cups of vegetable broth to the pot. Stir everything to combine, increasing the heat (if needed) to bring the soup up to a boil.

    Large pot filled with pasta e fagioli soup simmering to cook before adding the final ingredients.

    Once boiling, let the soup cook for another 5 minutes until the vegetables have softened and the broth has cooked enough to lose the “canned” taste from the tomatoes.

    Hand pouring uncooked ditalini into a pot of simmering pasta e fagioli soup.

    Add 1 cup of small-shaped pasta (ditalini) to the soup and cook, uncovered, according to the package directions (approx. 7 minutes), stirring frequently to prevent the pasta from sticking to the bottom of the pot.

    Skip this step if you plan to keep leftovers or freeze this soup for later. Instead, cook the pasta in a separate pot according to package directions.

    A close up shot of a wooden spoon raised above a cooked pot of pasta e fagioli soup.

    Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

    A large pot filled with cooked pasta e fagioli soup with a wooden spoon on the right side of the pot, and a hand tossing in grated parmesan cheese and chopped parsley sitting on top of the soup inside the pot.

    Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley.

    Finished Pasta e Fagioli soup with a wooden spoon sticking out of the top right side of the pot.

    If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

    Side view of a bowl of pasta e fagioli soup topped with bacon, parsley and parmesan cheese with a black soup spoon and a torn piece of bread on the side.

    Serve the soup in bowls topped with more chopped parsley, grated parmesan, fresh-cracked black pepper, reserved bacon pieces, and a side of warm, crusty bread. Buon appetito!

    More Cozy Soup Recipes

    Three bowls of rosemary garlic white bean soup with different toppings (pesto, croutons, Parmesan).

    Easy Rosemary Garlic White Bean Soup

    4.79 from 119 votes
    A spoonful of homemade Zuppa Toscana ready to be eaten.

    Zuppa Toscana

    4.85 from 132 votes
    Close up overhead view of a bowl of chicken noodle soup.

    Chicken Noodle Soup

    4.91 from 154 votes

    The post Pasta e Fagioli appeared first on Budget Bytes.

    Queso Fundido

    If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.

    The post Queso Fundido appeared first on Budget Bytes.

    If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, try this recipe for unctuous Queso Fundido. This simple Mexican melted cheese and sausage dip can silence even the rowdiest table because everyone’s too busy stuffing their face to do much more than grunt in approval.

    Overhead shot of Queso Fundido in a cast iron pan  with a hand dipping a chip into it.

    What’s The Difference Between Queso and Queso Fundido?

    Though the name of this traditional Mexican comfort food translates to “melted cheese,” don’t confuse it with its Tex-Mex cousin, Queso. In their simplest forms, Queso is just a bowl of melted yellow cheese, while Queso Fundido is white cheese melted over a second major component: chorizo.

    Ingredients for Queso fundido

    You only need two ingredients to make a traditional Queso Fundido: Mexican Chorizo and white Mexican melting cheese. Then, garnish it with green onions, tomatoes, or cilantro. Serve it with soft tortillas or thick tortilla chips. If you’re not a fan of Mexican Chorizo, you can substitute it with any other sausage. You can even make this dish vegetarian by using soy-based chorizo.

    What cheese can I use to make Queso Fundido?

    The best cheeses for this dish are Queso Asadero, Queso de Oaxaca, Queso Quesadilla, or Queso Chihuahua AKA Menonita. You can also use shredded Mexican cheese blend, Monterey Jack, or Mozzarella. Steer clear of Queso Fresco, Cotija, or Ranchero, which don’t melt well.

    Side shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

    How to Store Leftover Queso Fundido

    Place any leftovers in an air-tight container. Make sure there is a little breathing room left in the container, and press a sheet of plastic on the surface of the dip before sealing it. This helps prevent a thick skin from forming. Refrigerate for up to three days. Freeze for up to three months.

    How To Reheat Queso Fundido

    If reheating from frozen, thaw the Queso Fundido overnight in the fridge. To reheat, place the Queso Fundido in a non-stick pan and set it over medium heat. Stir until the cheese warms and loosens. It might separate, with a pool of water forming at the top of the dip. That’s ok. Just keep stirring. If the consistency is too thick, you can thin it with a few tablespoons of heavy cream or whole milk.

    Overhead shot of Queso Fundido in a cast iron pan.
    Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.
    Print

    Queso Fundido

    If you're looking for a smash hit appetizer that's easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.
    Course Appetizer
    Cuisine Mexican
    Total Cost ($10.60 recipe / $1.33 serving)
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8 servings
    Calories 441kcal

    Ingredients

    • 1 Tbsp cooking oil $0.04
    • 1 lb. Mexican chorizo, beef or pork $4.58
    • 20 oz. queso quesadilla, shredded $5.98

    Instructions

    • Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.
    • Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly.
    • Drain the fat from the skillet, reserving 3 tablespoons of chorizo for garnish. If it's very greasy, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.
    • Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately.

    See how we calculate recipe costs here.

    Nutrition

    Serving: 1serving | Calories: 441kcal | Carbohydrates: 5g | Protein: 23g | Fat: 36g | Sodium: 1038mg
    Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

    How to Make Queso Fundido – Step by Step Photos

    Overhead shot of chorizo and cheese in their [packaging on a counter top.

    Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.

    Overhead shot of chorizo cooking in a cast iron pan with a slotted spoon in it.

    Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly. Chorizo tends to stick, so stir the pan frequently and don’t turn up the heat.

    Overhead shot of chorizo topped with shredded cheese in a cast iron pan.

    Drain the fat from the skillet and reserve about 3 tablespoons of chorizo for garnish. If the chorizo is very fatty, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.

    Overhead shot of Queso Fundido in a cast iron pan with a hand sprinkling sliced green onions on top.

    Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Don’t overcook the cheese, as it will clump. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately. If you wish, you can also garnish with sliced green onions, diced tomatoes, or chopped cilantro leaves.

    Overhead shot of Queso Fundido in a cast iron pan .

    Great Salsas To Serve With Queso Fundido

    Serve Queso Fundido with sour cream, pickled jalapeños, flour or corn tortillas, tortilla chips, and your favorite salsa. Try:

    caption

    The post Queso Fundido appeared first on Budget Bytes.

    Crispy Air Fryer Chicken Wings

    If you’re looking for the best crispy air fryer chicken wing recipe ever, you’ve found it. These wings are crunchy, juicy, and full of flavor.

    The post Crispy Air Fryer Chicken Wings appeared first on Budget Bytes.

    You can stop looking. This is THE BEST extra crispy air fryer chicken wing recipe ever. I’m serious. It’s easy as all get out, uses just a few ingredients, is basically oil-free, and still yields THE CRISPIEST chicken wings ever. I’m talking crispier than wings that have been double deep-fried to within an inch of their life. And the best part? The meat is still luscious, juicy, and packed with flavor.

    Overhead shot of air fryer chicken wings on a black plate.

    Why Cook Wings In An Air Fryer?

    An air fryer is just a countertop convection oven with a cute name. It doesn’t actually fry food. It circulates hot air all around whatever’s in the basket, creating a crispy outer layer while keeping the inside moist and tender. There’s no splatter all over your stove, no sheet pan to scrub, and you only need a small fraction of the oil used in traditional frying. It’s the perfect vehicle for crispy chicken wings that will absolutely blow your mind.

    Can I Use Frozen Chicken Wings?

    You can absolutely use frozen chicken wings in an air fryer. Just make sure they are defrosted and patted dry before you begin rubbing them down with spices. Frozen wings can hold loads of water, and you want to remove as much of that as possible before you air fry. Otherwise, you won’t get a crispy result.

    Can I Use Boneless Chicken Wings?

    You can, of course, use boneless chicken wings in an air fryer. Just take two minutes off each turn in the air fryer, as boneless wings cook a little faster than bone in. They’re also made from white breast meat, which has a much lower fat content than dark wing meat. A longer cook will leave you with dry results. Make sure the internal temperature reads 165°F on a meat thermometer before taking them out of the air fryer.

    Overhead shot of air fryer chicken wings on a black plate.

    Ingredients For Crispy Chicken Wings

    For the crispiest chicken wings you’ve ever had, use the following ratio of spices per pound of chicken:

    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon cornstarch
    • ½ teaspoon garlic powder
    • ½ teaspoon smoked paprika
    • ¼ teaspoon onion powder
    • ⅛ teaspoon black pepper

    We’re using a ratio, so no matter how many pounds of chicken wings you make, you will know how much spice to use. You don’t need to rely on a recipe. Just multiply the amount of spice by the number of pounds you’re making. If you want to use your favorite spice rub instead of making your own, just use a heaping teaspoon per pound of chicken.

    Why Use Baking Powder For Chicken Wings?

    Without getting too sciency, when you’re looking for crispy wings, you want to do two things: break down the proteins in the skin and draw moisture out of the skin. You can achieve this by first drying your wings with paper towels, then rubbing your wings down in salt and baking powder, and resting them for at least an hour. The salt and baking powder both draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, giving you the crispiest wings ever. 

    How To Store Leftover Wings

    I’m not sure how you end up with leftover wings, but I won’t judge. Obviously, your friends and family have more self-control than mine. You can store leftover wings in an air-tight container in your fridge for up to three days. However, if your wings have been out at room temperature for more than two hours, according to the FDA, it’s best to throw them out, as harmful bacteria could already be growing on them.

    Side shot of air fryer chicken wings on a black plate.

    How To Reheat Chicken Wings In An Air Fryer

    Reheating wings is really easy. You’ll want to bring them to room temperature before putting them in your air-fryer. You’ll also want to preheat your air fryer to 350°. Then cook your leftover wings for 2 minutes, flip, and cook for an additional 2 minutes.

    Tips For Cooking Wings In An Air Fryer

    • Preheat the air fryer. Your air fryer is a countertop oven, and like most ovens, you need to preheat it. You may not need to do so for every recipe, but for crispy wings, it’s a must. If you’re waiting for the air fryer to come up to temp with your wings already in it, it throws off your cook time.
    • Don’t crowd the air fryer basket. You’ll be tempted to put as many wings as possible in the basket, but don’t do it. For crispy results, you need the wings to be in a single layer and to have enough separation between them to allow the air to circulate all over their skin. 
    • Don’t skip turning the wings. You turn food over in an air fryer so both sides have equal exposure to the heating element. That way, they’ll cook and brown evenly which gives you superior results. You don’t want your wings looking like they fell asleep on the beach during spring break, all burnt on one side and pale on the other. Trust.
    Overhead shot of air fryer chicken wings on a black plate.
    Print

    Crispy Air Fryer Chicken Wings

    If you're looking for the best crispy air fryer chicken wing recipe ever, you've found it! These wings are crunchy, juicy, and full of flavor. You're going to eat them all in one sitting!
    Course Appetizer
    Cuisine American
    Total Cost ($4.53 recipe/ $2.26 serving)
    Prep Time 1 hour 15 minutes
    Cook Time 25 minutes
    Total Time 1 hour 40 minutes
    Servings 2 servings
    Calories 282kcal

    Ingredients

    • 1 lb chicken wings $4.29
    • 1 tsp coarse salt* $0.06
    • 1 tsp baking powder* $0.02
    • 1 tsp cornstarch $0.01
    • 1/2 tsp garlic powder $0.05
    • 1/2 tsp smoked paprika $0.05
    • 1/4 tsp onion powder $0.03
    • 1/8 tsp black pepper $0.01
    • 1/8 tsp cooking oil for greasing $0.01

    Instructions

    • Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.
    • Mix 1 teaspoon of salt with 1 teaspoon of baking powder per pound of chicken. Toss the dried chicken wings in this mixture until evenly coated. Place the wings on a rack set over a sheet pan and refrigerate for at least an hour.
    • Remove the wings from the fridge and pat them dry a second time. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper called for in the recipe for every pound of chicken. Toss the wings in this mixture until thoroughly coated.
    • Grease your air fryer basket and preheat it to 300°F. Arrange the wings in a single layer, making sure they do not touch. Cook for 15 minutes.
    • Flip the wings over, raise the temperature of the air fryer to 450°F, and cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F before serving.

    See how we calculate recipe costs here.

    Notes

    *Only use a teaspoon of salt if the salt you’re using is a coarse salt, like coarse sea salt or kosher salt. If using a finer salt, like fine sea salt or table salt, use only 1/2 teaspoon per pound of chicken.
    *For best results, use aluminum-free baking powder.  Baking powder with aluminum in it can leave a metallic aftertaste.

    Nutrition

    Serving: 0.5lb | Calories: 282kcal | Carbohydrates: 3g | Protein: 23g | Fat: 20g | Sodium: 1465mg | Fiber: 0.3g

    What To Serve With Chicken Wings?

    If your wings are just an appetizer, you should serve them with celery and carrot sticks and classic dipping sauces like ranch and blue cheese. Beth’s recipes for Comeback Sauce and Buffalo Sauce are also amazing choices. To make a meal out of it, try serving your chicken wings with these dishes:

    How to Make Crispy Air Fryer Chicken Wings – Step by Step Photos

    Overhead shot of a hand patting raw chicken wings dry with a paper towel.

    Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.

    Overhead shot of raw chicken wings rubbedin salt and baking powder on a sheet pan rack.

    In a small bowl, mix 1 teaspoon of coarse salt with 1 teaspoon of baking powder per pound of chicken. Place your dried chicken wings in a bowl large enough to hold them and sprinkle them with the salt mixture. Toss them to ensure they are evenly coated, and then place them on a rack set over a sheet pan. Refrigerate, uncovered, for at least an hour and up to a day ahead.

    Overhead shot of raw wings tossed with spices in a white bowl.

    In a small bowl, mix a teaspoon of cornstarch, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, ¼ teaspoon of onion powder, and ⅛ teaspoon of black pepper per pound of chicken. Take the chicken wings out of the fridge, and pat them dry with a paper towel again. Place the wings in a bowl large enough to hold them, sprinkle them with the spices and toss them until they are thoroughly covered.

    Overhead shot of air fryer chicken wings.halfway through the cook

    Grease your air fryer basket with a little cooking spray or cooking oil. Preheat it to 300°F. Depending on the size of your air fryer and the number of wings you’re making, you’ll probably need to cook your wings in batches. Place the wings in a single layer in the basket of the air fryer, making sure they are not touching. Cook for 15 minutes.

    Overhead shot of finished air fryer chicken wings.

    Use tongs to turn your wings over in the basket. Raise the temperature to 450°F. Cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F. Keep them warm on a sheet pan in a 200°F oven while you cook another batch. Or do what I do, and serve them up immediately with some of your favorite sauces while the next batch cooks!

    Overhead shot of air fryer chicken wings on a black plate.

    Beth and I devoured about two pounds of chicken wings each when we were testing this recipe. My mouth literally watered as she took pictures of the finished wings. Make this recipe today!

    The post Crispy Air Fryer Chicken Wings appeared first on Budget Bytes.

    Cacio e Pepe

    Cacio e Pepe is a mouthwatering pasta dish that uses four ingredients, comes together in twenty minutes, and feeds your entire household.

    The post Cacio e Pepe appeared first on Budget Bytes.

    Cacio e Pepe is my go-to recipe on those days that my to-do list has more items on it than there are hours in the day. This cheese and pepper pasta is the ultimate quick, delicious, and budget-friendly dinner. My foolproof Cacio e Pepe recipe has four ingredients: spaghetti, parmesan, black pepper, and butter. Bonus: It comes together in under 20 minutes and can feed your entire household.

    Overhead shot of finished Cacio e Pepe in a pan with tongs in it.

    What Does Cacio e Pepe Mean?

    Cacio e Pepe is Italian for Cheese and Pepper Pasta. This iconic Roman dish was created by shepherds who traveled light and couldn’t carry a bunch of ingredients to feed themselves. So they needed their meals to be filling but easy to execute; all reasons this dish is a smash hit, especially if you’ve got kids. I’m not saying kids are sheep. Sheep listen and don’t talk back. Shepherds had it easy. #truthtopower #momlife

    Ingredients for Cacio e Peppe

    Traditionally Cacio e Pepe is made with:

    • Pecorino Romano
    • Coarsely ground black pepper
    • TonnarelliI

    While I’m all about coarsely ground black pepper, to keep things easy and within budget, I use grated parmesan, a little butter, and spaghetti. So, no, this is not a traditional Cacio e Pepe recipe. Don’t come at me, purists.

    I’m just trying to make life easier for folks that don’t have time to grind black peppercorns in a mortar. And while I know butter is a near sin in some parts of Italy (the North), it helps stabilize the cheese sauce for those people that just want to get dinner on the table without a bunch of fuss. Feel free to smash peppercorns, omit the butter, and work that pasta and cheese to your heart’s content.

    What Pasta Can I Use For Cacio e Pepe?

    Cacio E Pepe’s creamy, peppery cheese sauce requires a long noodle with some texture and toothiness, so it can cling to it without overpowering it. While tonnarelli is the traditional pasta used in this recipe, spaghetti or bucatini works just as great. Steer clear of linguine and angel hair which will fall apart quickly and become a gummy mess.

    Overhead shot of finished Cacio e Pepe on a plate with a fork in it.

    How To Make Cacio e Pepe

    With just a handful of ingredients and one pan, Cacio E Pepe looks deceptively simple to make. However, if you want a creamy sauce, there are two things you need to make sure you do:

    1. When boiling your pasta, use a smaller pan and less water. This concentrates the amount of starch in the water, which will help your ingredients combine smoothly to create a velvety sauce.
    2. When you’re ready to make your sauce, cook on low heat; otherwise, your cheese will glop and get stringy. It’s ok if your sauce steams, but if you see it start to bubble, take the pan off the heat to cool things down quickly.

    How long can you store leftover Cacio e Pepe?

    Refrigerate leftovers in an airtight container for up to three days. Then, reheat leftovers in a pan set over medium heat. To loosen the sauce, add a tablespoon or two of pasta water to the pan (or plain water if you didn’t reserve pasta water). Stir constantly until the pasta is steaming.

    Why You Keep Pasta Water

    Pasta water is liquid gold when creating a sauce, especially a cheese sauce. As spaghetti boils, it releases starch into the water. That starch has incredible binding power and not only helps pull together a sauce, but it also helps the sauce bind to the pasta.

    • Try substituting pasta water for milk the next time you make boxed mac and cheese, and watch the magic happen.
    • Try freezing your pasta water in ice cube trays and tossing a cube in when making a pan sauce, beans, or soups.
    • Or melt the cube and use it instead of plain water when making bread, as the starch in the water will help the bread rise.
    Side shot of finished Cacio e Pepe in a pan with tongs in it.

    Can you Make Cacio e Pepe Ahead Of Time?

    Most people will say you can’t make Cacio e Pepe ahead of time. Those people have never worked in a restaurant kitchen. To make your Cacio e Pepe up to a day ahead you will need to par-cook the pasta and the sauce.

    For the pasta:

    • Cook the pasta for half the time recommended on the package. Drain the pasta, reserving about a cup of the pasta water.
    • Refrigerate the pasta water in an airtight container and spread the pasta on a sheet pan. Allow it to cool.
    • Once cool, toss with 1 teaspoon of olive oil per pound of pasta. Refrigerate for up to 24 hours in an airtight container 

    For the sauce:

    • Dissolve 1 tablespoon of cornstarch into a cup of water. Add it to a small pan and bring it to a simmer, constantly stirring, until it thickens into a syrup. Allow the syrup to cool.
    • Then add the cheese, pepper, and butter to a blender. Pulse to combine the ingredients.
    • Next pour in the cooled cornstarch syrup. Blend until a thick sauce forms. Store in an airtight container with a piece of plastic placed over the surface of the sauce so a skin doesn’t form.

    When it’s time to cook, boil the pasta in salted water for a minute or two, until just before al dente. Drain the pasta, removing it from the pan. Then bring a few tablespoons of the reserved pasta water to a simmer in the saucepan. Add the cheese sauce and stir until it loosens. Next, add the pasta. Finally, stir the pasta, adding pasta water little by little, until the sauce reaches your desired consistency.

    Overhead shot of finished Cacio e Pepe in a pan with tongs in it.
    Side shot of finished Cacio e Pepe on a plate with a fork in it.
    Print

    Cacio e Pepe

    Cacio e Pepe is a mouthwatering pasta dish that uses four ingredients, comes together in twenty minutes, and feeds your entire household. Before you know it, you'll be yelling "Dinner's ready!"
    Course Dinner, Lunch
    Cuisine Italian
    Total Cost $3.20 recipe /$0.80 serving
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4
    Calories

    Ingredients

    • 3/4 tsp salt $0.02
    • 1/2 lb dry spaghetti $0.67
    • 4 Tbsp salted butter, divided* $0.60
    • 1 tsp coarsely ground black pepper*, plus more for garnish $0.16
    • 1 cup Parmesan, grated*, plus more for garnish $1.75

    Instructions

    • In a large skillet bring 6 cups of water and 3/4 teaspoons of salt to a boil. Add the dry spaghetti and cook for two minutes less than the package directions call for.
    • Reserve a cup of pasta water before draining the spaghetti. Place the spaghetti in a bowl and set it close to the stove to keep it warm.
    • In the same pan you cooked the spaghetti, melt 2 tablespoons of butter with the black pepper over medium heat. Cook until fragrant.
    • Add 1/2 cup of the reserved pasta water to the pan and stir until a glossy sauce forms.
    • Turn the heat down to low and add the spaghetti to the pan. Top with the grated parmesan and the remaining 2 tablespoons of butter.
    • Use tongs to quickly mix the parmesan, butter, spaghetti, and pepper sauce until a creamy sauce forms. Serve immediately and garnish with additional pepper and parmesan cheese.

    See how we calculate recipe costs here.

    Notes

    *If using unsalted butter, add 1/4 teaspoon of salt to the sauce.
    *If using finely ground black pepper (like the kind that comes pre-ground) use 1/2 teaspoon.
    *Try to use fresh parmesan, which will actually melt. If you use the powdery stuff in the green bottle it will leave you with a grainy sauce.
    Side shot of finished Cacio e Pepe in a pan with tongs in it.

    How to Make Cacio e Pepe – Step by Step Photos

    Raw spaghetti in a pan of boiling water.

    In a large skillet, bring 6 cups of water and 3/4 teaspoons of salt to a boil. Add a 1/2 pound of dry spaghetti and boil for two minutes less than the package directions call for, until just before al dente.

    A ladle reserves pasta water from a pan of cooked spaghetti.

    Before draining the spaghetti, reserve 1 cup of pasta water. Once drained, place the spaghetti in a bowl and set it close to the stove to keep it warm.

    Pasta water, butter, and pepper in a pan.

    In the same skillet you used to cook the spaghetti, melt 2 tablespoons of butter and 1 teaspoon of coarsely ground black pepper over medium heat. Simmer the pepper in the melted butter until fragrant.

    Hand whisking sauce as it reduces.

    Add 1/2 cup of the reserved pasta water to the pan and stir until the sauce becomes glossy and thickens.

    Grated parmesan and butter on top of cooked spaghetti.

    Turn down the heat from medium to low. Add the spaghetti, the remaining 2 tablespoons of butter, and the cup of grated parmesan.

    Overhead shot of finished Cacio e Pepe in a pan with tongs in it.

    Over low heat, use tongs to combine the parmesan, butter, spaghetti, and black pepper sauce until a creamy cheese sauce forms. Add more pasta water to thin the sauce if necessary. If the sauce starts to simmer, take the pan off the heat.

    Side shot of finished Cacio e Pepe on a plate with a fork in it.

    Plate your Cacio e Pepe immediately and garnish with more grated parmesan and a few more grinds of black pepper. Try not to gobble it up so fast that you cover your cheeks with cheese sauce. (That’s mostly a note for me. I inhaled this stuff so fast, I left Beth clutching her pearls. )

    The post Cacio e Pepe appeared first on Budget Bytes.