Maple Roasted Butternut Squash

Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper! Maple Roasted Butternut Squash My aunt LOVES butternut squash and shared this Maple Roasted Butternut Squash recipe with me years ago. It’s such a delicious side dish for fall and so simple […]

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Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!

Maple Roasted Butternut Squash
Maple Roasted Butternut Squash

My aunt LOVES butternut squash and shared this Maple Roasted Butternut Squash recipe with me years ago. It’s such a delicious side dish for fall and so simple to make. Some of my favorite butternut squash recipes are Butternut Squash Lasagna Roll Ups, Enchiladas with Butternut Squash and Black Beans, and Butternut Squash Mac and Cheese, just to name a few!

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Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.

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Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.

Overhead view of peanut tofu in a skillet on a black tile surface.

Freeze or Press Your Tofu

Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.

If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.

Is This Peanut Tofu Spicy?

Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.

How to Serve Peanut Tofu

I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.

Overhead view of a bowl full of peanut tofu and rice with a black fork.
Overhead view of a skillet full of peanut tofu with limes and cilantro.

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
Course Dinner, Main Course
Cuisine American, Thai
Total Cost $6.74 recipe / $1.69 serving
Prep Time 15 minutes
Cook Time 20 minutes
Press Tofu 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 608kcal
Author Beth – Budget Bytes

Ingredients

Peanut Sauce

  • 1/2 cup natural peanut butter $0.58
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp brown sugar $0.08
  • 1 lime (2 Tbsp juice) $0.50
  • 2 tsp soy sauce $0.04
  • 2 cloves garlic, minced $0.16
  • 1/2 cup vegetable broth $0.07

Tofu Stir Fry

  • 14 oz. extra firm tofu* $1.79
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp toasted sesame oil $0.06
  • 1 Tbsp cornstarch $0.03
  • 2 Tbsp cooking oil, divided $0.08
  • 16 oz. frozen stir fry vegetables $2.25

For Serving (optional)

  • 3 cups cooked rice $0.62
  • 1 handful cilantro $0.20

Instructions

  • Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
  • Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
  • In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
  • Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
  • Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
  • Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
  • Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

Notes

*Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands. 

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 68g | Protein: 22g | Fat: 30g | Sodium: 833mg | Fiber: 7g

How to Make Peanut Tofu – Step by Step Photos

Peanut sauce in a bowl with a whisk.

Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.

A block of tofu being sliced into triangles

Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.

Seasoned cornstarch slurry in a bowl with a whisk.

Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.

Tofu coated in seasoned cornstarch and oil.

Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.

Cooked tofu in the skillet.

Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.

Stir fry vegetables in the skillet.

Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.

Tofu and peanut sauce being added to the skillet with vegetables.

Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.

Finished peanut tofu in the skillet with limes and cilantro.

Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.

A bowl of peanut tofu with rice, lime wedges, and cilantro.

Love Tofu? Try these other Tofu Recipes

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Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.

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If you’ve only had canned baked beans in the past then you’ve GOT to try these homemade baked beans. They’re seriously delicious and make really incredible leftovers. I used canned beans to keep these baked beans super easy, but then combined them with bacon (bacon makes everything better!) and a super simple homemade BBQ sauce to take the beans to the next level. The beans are then slowly baked to rich, sweet, smoky perfection. You’re going to LOVE them!

Close up overhead view of baked beans in a cast iron skillet with a wooden spoon.

What Kind of Beans to Use for Baked Beans

Navy beans or Great Northern beans are my top picks for baked beans. The small shape, creamy texture, and neutral flavor of both navy and Great Northern beans make them the perfect complement to the rich and tangy sauce. Great Northern beans will hold their shape better, whereas navy beans may break down a bit if stirred too much.

What’s in the Sauce?

I used my homemade BBQ sauce for these baked beans. It’s really simple to prepare, just stir all the ingredients together and let it bake along with the beans and bacon for maximum flavor! The sauce includes tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon mustard, Worcestershire sauce, and spices, like smoked paprika and garlic powder. It’s sweet, savory, tangy, and smoky!

Baked beans on a spoon held close to the camera.

How to Serve Baked Beans

Baked beans are so good that they may become the focal point of your plate, even when served as a side! I love to serve them with southern classics like pulled pork, burgers, coleslaw, potato salad, and mac and cheese. But you could also use them as a bowl meal! Add them to some mashed potatoes, top with cheese and green onion, and you’ve got a cozy and filling bowl of comfort.

What Cookware to Use

I used a well-seasoned cast iron skillet for my baked beans, but any heavy-duty ceramic or cast iron baking dish or Dutch oven will do well. Thinner materials like metal or glass may cause the sauce to overcook or burn around the edges. You’ll want a dish that can hold about two quarts in volume.

What Else Can I Add?

A lot of baked beans recipes will also include bell pepper and onion. When I originally tested this recipe I included finely diced bell pepper and onion that I sautéed until soft in the bacon fat after the bacon had browned, but I wanted to simplify the recipe this time around (less chopping and fewer ingredients!) I found the version without to be every bit as delicious!

Overhead view of baked beans in the skillet with a wooden spoon.
Overhead view of baked beans in the skillet with a wooden spoon.

Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $7.56 recipe / $0.76 serving
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 10 ½ cup each
Calories 307kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. bacon $2.40
  • 3 15oz. cans Great Northern Beans $2.37
  • 1 15oz. can tomato sauce $0.89
  • 1/4 cup tomato paste $0.32
  • 1/4 cup apple cider vinegar $0.17
  • 1/4 cup brown sugar $0.16
  • 1/4 cup molasses $0.77
  • 1 Tbsp Dijon mustard $0.05
  • 2 tsp Worcestershire sauce $0.03
  • 2 tsp smoked paprika $0.20
  • 1 tsp garlic powder $0.10
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 350ºF. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy. Drain off all but 1-2 Tbsp of the bacon fat.
  • Drain the canned beans well, then add them to the skillet and stir to combine with the bacon.
  • Add the remaining ingredients: tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne and black pepper. Stir until everything is very well combined.
  • Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done. If it's still a bit runny, bake 10-15 minutes longer.
  • Serve hot with your other favorite comfort foods!

Nutrition

Serving: 0.5cup | Calories: 307kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Sodium: 446mg | Fiber: 7g
Close up side view of baked beans in the skillet.

How to Make Baked Beans – Step by Step Photos

Bacon cooking in a cast iron skillet.

Preheat the oven to 350ºF. Cut 8 oz. bacon into 1-inch pieces. Cook the bacon in a skillet over medium heat until it is brown and crispy. Drain off all but 1-2 Tbsp of the bacon grease. If you’ll be baking your beans in a different vessel, go ahead and transfer the cooked bacon and remaining fat to your baking dish.

Beans added to skillet with cooked bacon.

Drain 3 cans of Great Northern or navy beans well. Add them to the skillet and stir to combine with the bacon.

BBQ sauce ingredients added to the skillet.

Add the ingredients for the BBQ sauce to the skillet: 15 oz. tomato sauce, ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup molasses, 1 Tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked pepper.

Baked beans in a skillet before going into the oven.

Stir the ingredients until everything is evenly combined. Transfer the beans to the preheated 350ºF oven.

Baked beans after baking, a spoon stirring them slightly.

Bake the beans for 60-75 minutes (uncovered), stirring once after 30 minutes of baking, and again at 60 minutes. If the sauce is nice and thick at 60 seconds, they’re done. If it’s still a bit liquidy, bake until the sauce is thick.

Finished baked beans stirred in the cast iron skillet.

Serve your homemade baked beans hot with other classic comfort foods like mashed potatoes, green beans, and mac and cheese!

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Creamy Sausage and Potato Soup

This easy, comforting sausage and potato soup is hearty and dairy-free, made creamy by pureeing cannellini beans.

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This easy sausage and potato soup is hearty, healthy and dairy-free, made creamy by pureeing cannellini beans.

sausage and potato soup
Sausage and Potato Soup

Potato soups are so comforting in the colder months and this sausage and potato soup is sure to be a family dinner pleasure! Made with sweet Italian chicken, turkey or pork sausage, potatoes, spinach and white beans. Some of my other favorite potato soups you may like are Loaded Baked Potato Soup, Potato Leek Soup and Broccoli Cheese and Potato Soup.

(more…)

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Parmesan-Herb Baked Salmon

This easy Parmesan Herb Baked Salmon recipe is flaky and tender with incredible flavor – perfect for company or busy weeknights.

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This easy Parmesan Herb Baked Salmon recipe is flaky and tender with incredible flavor – perfect for company or busy weeknights.

Parmesan-Herb Baked Salmon
Parmesan-Herb Baked Salmon

I love salmon. It’s my favorite fish to make at home – not just because it’s healthy and loaded with omega-3s, but I also love the taste and how versatile it is. If you want an easy, healthy baked salmon recipe that you can season ahead and pop in the oven, this Parmesan-Herb Salmon is it! I make and eat salmon once or twice a week, and although I have a lot of chicken dishes, I have so many salmon recipes on my rotation, like Salmon Rice Bowls, Baked Salmon, and Sweet and Spicy Glazed Salmon.

(more…)

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Carrot Soup

Roasted carrots and brown butter take a humble carrot soup to a new level of yum. PS this recipe got props from Chef Gordon Ramsay. Try it!

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When times were tight, I’d go to the dollar store for groceries. On one occasion, I picked up a bag of carrots in the hopes that my two-year-old would want to have them as a healthy snack. By the end of the week, defeated by a toddler, I found myself staring blankly at a wilting bag of carrots I could not afford to waste. And so this roasted carrot soup was born. I use brown butter for nuttiness, cream to add body, and ginger and thyme to elevate the flavors. It’s so good, it got props from Chef Gordon Ramsay when I made it on MasterChef.

Overhead shot of carrot soup in a white Dutch oven with sour cream swirled in it.

Is Roasting Necessary?

Roasting is what makes this soup special. It’s the greatest gift you can give a root veggie with very minimal effort. All you have to do is chop carrots and put them in an oven! As the carrots roast, they develop deeper flavors through caramelization. Don’t worry if a few of them charr, as that browning will add a nice smokiness to the finished product. Roasting also reduces the time you’ll need to keep your carrots simmering on a stove. Make sure to slice carrots evenly, so they cook at the same pace.

Boiling Instead of Simmering

Do your best to keep your soup at a simmer, not a boil. You’re looking for gentle bubbles and steam. Otherwise, you’re evaporating most of your liquid before the carrots are through cooking. Boiling soup also causes nutrient loss and destroys aromas. A gentle simmer > a raging boil. ( If you’re single, you can also apply that equation to your love life. You’re welcome.)

Overhead shot of carrot soup in three white bowls with sour cream swirled in it

Can I freeze carrot soup?

Yes, you can freeze carrot soup. Make sure to freeze it in individual portions, as you should only thaw it once. It should keep for up to three months. After that, you can thaw it in the fridge overnight and reheat it in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to avoid splatter, and cook until it’s steaming.

What can I serve with carrot soup?

This soup is very filling, but it also pairs well with these fantastic recipes:

Overhead shot of carrot soup in a white Dutch Oven with sour cream swirled in it.

Side shot of white bowl with carrot soup in it.

Carrot Soup

This roasted carrot soup transforms the humble carrot into a vibrant meal. It scores major points for being as economical as it is hearty. Keep it vegetarian or add chicken breast for a protein punch.
Course Dinner, Lunch
Cuisine American
Total Cost $4.71 recipe / $1.03 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 2 cups each
Calories 504kcal
Author Monti – Budget Bytes

Ingredients

  • 2 lbs carrots $1.49
  • 2 Tbsp olive oil $0.12
  • 1/2 tsp salt $0.03
  • 4 Tbsp salted butter $0.50
  • 1 yellow onion $0.65
  • 1 tsp thyme $0.10
  • 3 cups water $0.00
  • 3 cups chicken broth $0.36
  • 1 cup heavy cream $1.12
  • 2 tsp fresh ginger $0.21
  • 2 sprigs Italian parsley (optional) $0.05
  • 4 Tbsp sour cream (optional) $0.08

Instructions

  • Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
  • Dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
  • Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
  • Add the chicken broth and water and cover. Simmer until carrots are done.
  • When the carrots have begun to caramelize, take them out of the oven.
  • Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork.
  • Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
  • Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

Nutrition

Serving: 2cups | Calories: 504kcal | Carbohydrates: 28g | Protein: 6g | Fat: 43g | Sodium: 1221mg | Fiber: 7g
Overhead shot of three bowls of carrot soup with sour cream swirled in them.

How to Make Carrot Soup – Step by Step Photos

Overhead shot of sliced raw carrots in a sheet pan.

Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.

Overhead shot of butter browning.

While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Add 1 teaspoon of thyme and let it cook for a minute.

Overhead shot of butter browning.

Add the diced onion to the browned butter and thyme. Cook the onion until they it is translucent, about two minutes.

Overhead shot of chicken stock being poured into soup base.

Add the 3 cups of chicken broth and the 3 cups of water. Scrape up any brown bits stuck to the bottom of the pot. Cover and simmer with the lid on until the carrots are ready.

Overhead shot of sheet pan with roasted carrots.

Once the carrots have started to caramelize, take them out of the oven.

Overhead shot of carrots cooking in cream mixture.

Add the roasted carrots to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork.

Overhead shot of blended carrot soup.

Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. Add half of the soup to the blender and puree. Repeat.

Overhead shot of carrot soup in a white bowl with sour cream swirled in it.

Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.

Try These Other Great Creamy Soups

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Easy Soda Bread

This easy soda bread recipe is budget-friendly and endlessly adaptable. It’s also a stone-cold stunner. It got props from Gordon Ramsay!

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When I couldn’t afford a $4 loaf of bread on my $10-a-day food budget, I turned to soda bread. I would make a loaf every morning, slice it, and top it with scrambled eggs, mashed avocado, or butter. I’d serve it as a partner in crime with simple salads and soups. I even used it on an episode of MasterChef (I competed on Season 3), and Gordon Ramsay loved it. This recipe is very easy to put together and incredibly budget-friendly. Get ready to put this one in heavy rotation!

What’s Special About Soda Bread?

Soda bread is a quick bread with a hard outer crust and a dense, tight crumb. Quick breads are leavened with baking powder or soda instead of yeast. So, if you’ve had a muffin, cornbread, biscuits, or banana bread, you’ve had quick bread. Soda bread is leavened with baking soda, which gives it its namesake.

What You Need

You need just 4 ingredients to make soda bread: flour, baking soda, a little salt, and buttermilk. The baking soda reacts with the acidity of the buttermilk, creating tiny bubbles in the dough, giving soda bread its signature texture. You don’t even need to knead it. It’s so easy that I could make it with a two-year-old at my knees screaming for Yo Gabba Gabba. (If you are currently sharing space with a two-year-old, my thoughts and prayers are with you. #neveragain)

Why Don’t You Need To Knead It?

You knead bread to develop gluten strands, rubberband-like proteins that help bread rise. They create a net that traps all of the gas developed by bread made with yeast. Because soda bread is not yeasted bread, kneading it just makes it dense and hard. To develop its trademark soft crumb, you touch the dough as little as possible while shaping it.

Where Does This Recipe Come From?

Many cultures worldwide make some form of soda bread, and it is thought to have been created by Native Americans. However, the most commonly known recipe is for Irish soda bread. It became a popular recipe in Ireland during the famine when bread had to be made from cheap ingredients: soft wheat flour, salt, baking soda, and sour milk.

What Else Can I Add To Soda Bread?

Traditionally, Irish soda bread is just four ingredients. But Irish Americans add currants or caraway seeds to the dough. You can also add a few teaspoons of citrus zest or your favorite fresh herbs. For a fun twist, try it with Everything Bagel seasoning. It’s truly a blank canvas, so don’t be scared to experiment with your favorite flavors.

What To Serve With Soda Bread

Soda bread is perfect for sopping up that last bit of sauce or stew. For a perfect pairing, check out these recipes.

Overhead shot of baked easy soda bread sliced and buttered on parchment.

Easy Soda Bread

This Easy Soda Bread recipe is budget-friendly, and endlessly adaptable. It's also a stone-cold stunner. It got props from Gordon Ramsay!
Course Breakfast, Dinner, Lunch
Cuisine Irish
Total Cost $0.66 recipe / $0.08 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 132kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.27
  • 1/2 tsp baking soda $0.01
  • 1/2 tsp salt $0.06
  • 1 cup buttermilk* $0.32

Instructions

  • Set a rack in the middle of your oven and preheat it to 450°F. Mix the flour, baking soda, and salt in a large bowl until they are fully incorporated.
  • Form a well in the center of the flour mixture and fill the well with the buttermilk.
  • Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.
  • Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.
  • Place the dough in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.
  • Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

Notes

*If you don’t have buttermilk, simply take a cup of milk and add one tablespoon of vinegar to it to create your own buttermilk. I usually use distilled white, but any vinegar will do. You can also use citrus juice.

Nutrition

Serving: 1slice | Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Sodium: 246mg | Fiber: 1g

How to Make Easy Soda Bread – Step by Step Photos

Set a rack in the middle of your oven and preheat to 450°F. Mix the the 2 cups of flour, the 1/2 teaspoon of baking soda, and the 1/2 teaspoon of salt in a large bowl until they are fully incorporated.

Form a well in the center of the flour mixture and fill the well with the buttermilk.

Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.

Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.

Place the loaf in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.

Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

Overhead shot of baked easy soda bread sliced on parchment.

Enjoy the warm, cozy soda bread with a thick smear of butter and your favorite bowl of soup!

Check Out These Other Easy Bread Recipes:

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Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It’s an easy and flavorful dinner main dish!

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A few weeks ago I made some delicious Chipotle Peach Salsa, but I never seem to use a whole can of chipotle peppers for one recipe, so I make a habit of freezing the rest to save for other recipes. And today I used up some of those leftover chipotle peppers in this super easy and delish Honey Chipotle Chicken. ;) I love quick pan-seared chicken as a simple dinner main, so I whipped up a quick honey-chipotle marinade and then seared the marinated chicken until the marinade turned into a light glaze. The result was a sweet-smoky-spicy chicken with the most deliciously caramelized finish. So, if you find yourself with some extra canned chipotle peppers, you’ve got to try this chicken!

Honey Chipotle Chicken thighs in a skillet from above.

What’s in the Honey Chipotle Marinade

I like to keep things simple, so I whipped up this super simple yet flavorful marinade using canned chipotle peppers in adobo sauce, honey, lime juice, salt, garlic, and oil. It’s got all the elements: salt, fat, acid, and heat! …and a little sweetness to round it out. ;)

How Long to Marinade the Chicken

I suggest marinating this chicken for a minimum of 30 minutes, but if you prep this in the morning or even the night before, even better! Just make sure to flip the chicken a couple of times as it marinades to maximize contact with all the flavorful ingredients, and refrigerate as you marinade if marinating longer than one hour.

Can I Use Chicken Breasts

You can use this honey chipotle marinade on chicken breasts, just keep in mind that you’ll want to prepare the breasts a little differently than the thighs to make sure they don’t dry out too much. I recommend either filleting the breasts into two thinner pieces or pounding them until they are an even thickness, about ¾-inch thick. This will ensure that the chicken cooks through before the sugars in the marinade begin to burn.

That being said, chicken thighs are WAY more forgiving. The high-fat content of the thighs keeps them juicy and tender, even if they need to be in the skillet a little bit longer. I’m definitely team #chickenthighs for this recipe!

What to Serve with Honey Chipotle Chicken

I served my honey chipotle chicken with my favorite bean salad, Cowboy Caviar, and some rice, but you’ve got lots of options here! You could whip up a simple Avocado and Tomato Salad, Sweet Corn Salsa, or maybe some Cucumber and Black Bean Salad. I also think this sweet and spicy chicken would be a great topper for something like my Loaded Mashed Potato Bowls!

A piece of honey chipotle chicken on a bed of rice with bean salad on the side.
Overhead view of honey chipotle chicken in the skillet.

Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It's an easy and flavorful dinner main dish!
Course Dinner, Main Course
Cuisine American, Southwest
Total Cost $8.61 recipe / $1.44 serving
Prep Time 5 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Servings 6 thighs
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

  • 3 chipotle peppers in adobo sauce $0.30
  • 2 Tbsp honey $0.54
  • 2 Tbsp lime juice (about one lime) $0.59
  • 1 clove garlic, minced $0.08
  • 1/2 tsp salt $0.02
  • 2 Tbsp cooking oil, divided $0.08
  • 6 boneless, skinless chicken thighs $6.78
  • 2 sliced green onions (optional) $0.22

Instructions

  • Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.
  • Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.
  • Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.
  • When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.
  • Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.
  • Top with sliced green onions and serve.

Nutrition

Serving: 1thigh | Calories: 205kcal | Carbohydrates: 8g | Protein: 22g | Fat: 9g | Sodium: 390mg | Fiber: 1g
Close up side view of honey chipotle chicken in a skillet.

How to Make Honey Chipotle Chicken – Step by Step Photos

Can of chipotle peppers open so you can see the peppers in the sauce.

Canned chipotle peppers in adobo are the base for this marinade. You can find these at most major grocery stores in the U.S., usually near the other Hispanic ingredients.

Chopped chipotle peppers

Mince about three chipotle peppers, or about ¼ cup once minced.

honey chipotle marinade in a bowl with a spoon.

Combine the minced chipotle peppers with 2 Tbsp honey, 2 Tbsp lime juice, 1 minced clove of garlic, 1 Tbsp cooking oil, and ½ tsp salt.

honey chipotle marinade being poured over chicken thighs in a dish.

Place six boneless, skinless chicken thighs in a shallow dish, then pour the honey chipotle marinade over top.

Marinating chicken thighs in a shallow dish.

Toss the chicken in the marinade until they’re evenly coated. Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, make sure to cover and transfer the chicken to the refrigerator.

Chicken thighs cooking in a skillet.

When you’re ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken thighs and cook over medium until all of the water they release evaporates, the marinade has reduced to a glaze, and the chicken has browned on the bottom.

Finished honey chipotle chicken thighs in the skillet.

Flip the chicken thighs and cook until browned on the other side and cooked through. Flip the chicken back and forth as needed to achieve an even level of browning on both sides. Top with sliced green onions, then serve.

A honey chipotle chicken thigh on a bed of rice on a plate next to bean salad.

The post Honey Chipotle Chicken appeared first on Budget Bytes.

15-Minute Protein Chia Seed Cereal

The viral chia seed cereal, only with a scoop of protein! Makes a great high protein breakfast or snack, just 4 ingredients, 15 minutes! 15-Minute Protein Chia Seed Cereal Thanks to Kim Kardashian, the viral chia seed cereal has been all over the internet. It’s very similar to chia pudding, only not as thick, and […]

The post 15-Minute Protein Chia Seed Cereal appeared first on Skinnytaste.

The viral chia seed cereal, only with a scoop of protein! Makes a great high protein breakfast or snack, just 4 ingredients, 15 minutes!

chia seed cereal
15-Minute Protein Chia Seed Cereal

Thanks to Kim Kardashian, the viral chia seed cereal has been all over the internet. It’s very similar to chia pudding, only not as thick, and you don’t have to wait overnight for the seeds to plump up. I love chia pudding, like my Mango Coconut Chia Pudding, so I knew I would love this chia cereal. I add protein powder to keep me fuller longer, and it’s was perfect. I’m hooked, I’ve been making it all week! If you want to see how to make chia cereal, watch my video here.

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Fish Taco Bowls

If you need a high protein, low-carb dish you can whip up in under 20 minutes, these Fish Taco Bowls are it! Air fryer or saute 6 minutes! Fish Taco Bowl I love taco bowls, so why not make a fish taco bowl! It’s super simple made with bite-sized fish, seasoned with Cajun seasoning, and […]

The post Fish Taco Bowls appeared first on Skinnytaste.

If you need a high protein, low-carb dish you can whip up in under 20 minutes, these Fish Taco Bowls are it! Air fryer or saute 6 minutes!

Fish Taco Salad
Fish Taco Bowl

I love taco bowls, so why not make a fish taco bowl! It’s super simple made with bite-sized fish, seasoned with Cajun seasoning, and cooked in the air fryer for 6 minutes! If you don’t have an air fryer, just make this in a skillet instead! I got my hands on some blackfish and heard it was great for fish tacos, so I turned it into this quick bowl with a veggie slaw as the base drizzled with spicy mayo, so good! This bowl is spicy, fresh, and flavorful and takes only minutes to whip up! More of my favorite air fryer recipes are Tzatziki fish tacos, Air Fryer Fried Shrimp Sandwich, and Air Fryer Salmon!

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