Southern Style Potato Salad

People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth but it quickly became my favorite after eating it made the southern way—with mayo […]

The post Southern Style Potato Salad appeared first on Budget Bytes.

People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana twenty years ago (omg, how has it been that long??). I was never a fan of potato salad in my youth but it quickly became my favorite after eating it made the southern way—with mayo and mustard. It’s rich, creamy, tangy, and with just the right amount of crunch. Southern Style Potato Salad is what comfort food dreams are made of. 

Originally posted 3/12/2010 updated 6/23/2021

front view of a bowl full of southern style potato salad

What is “Southern Style” Potato Salad?

Southern Style Potato Salad has a creamy and tangy dressing that has both mayonnaise and mustard, plus plenty of texture from the finely diced celery and sweet relish. I do like my potato salad with slightly less dressing, rather than super heavy or goopy, so if you like yours more “wet” you may want to make more dressing.

What Kind of Potatoes are Best for Potato Salad?

Waxy potato varieties, like Yukon Gold or red potatoes, are best for potato salad because they hold their shape and don’t break down quite as easily as russet, which are great for mashed potatoes. Waxy varieties also tend to have a creamier texture, rather than mealy, so they’re extra luscious in this potato salad.

Substitutions

Potato salad is pretty flexible and every family has their own special way of making it. In general, here are a few items that are pretty easy to substitute without straying too far from the souther style potato salad roots:

  • Red onion in place of the green onion
  • Apple cider vinegar in place of the red wine vinegar
  • Lawry’s or other seasoning salt in place of the Tony’s Chachere’s
  • Dill relish in place of sweet relish
  • Creole mustard in place of yellow mustard

How Long Does it Stay Good?

Potato salad will stay good in the refrigerator for about 3-4 days. If you can not finish a full 8-cup batch within that amount of time, consider making a half batch instead. Simply change the number of servings in the recipe below and all the ingredient amounts will adjust accordingly.

What to Serve with Potato Salad

Potato salad is a potluck and summer BBQ classic! You really can’t beat the creamy combination of potato salad with sweet and tangy BBQ sauce. This week I ate my potato salad along side my BBQ Cheddar Baked Chicken and Three Bean Salad, but it would also make a great side dish for Brown Sugar Roasted Pork Loin, hamburgers or Black Bean Burgers, or Blackened Salmon with Zucchini.

potato salad on a plate with bbq chicken and three bean salad

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides

Southern Style Potato Salad

This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.
Total Cost $5.56 recipe / $0.70 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 1 cup each
Calories 297kcal
Author Beth - Budget Bytes

Ingredients

  • 3 lbs. Yukon Gold potatoes $3.49
  • 1 tsp. salt $0.03
  • 2 large eggs $0.42
  • 3/4 cup mayonnaise $0.75
  • 1 Tbsp yellow mustard $0.08
  • 1 Tbsp sweet relish $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 1/2 tsp Tony Chachere’s seasoning* $0.05
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 green onions $0.22
  • 2 ribs celery (1 cup chopped) $0.32

Instructions

  • Peel, wash, and chop your potatoes into one inch cubes. Briefly rinse the cubed potatoes with cool water in a colander to remove excess starch. Place the potatoes in a large pot and cover with cold water. Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until they are tender (about ten minutes). Pierce the potatoes with a fork to make sure they are tender, then drain in a colander. Briefly rinse with cool water to cool the potatoes.
  • While the potatoes are boiling, cook the eggs. Place the eggs in a small pot and cover them with cold water, then bring the pot to a boil over high heat. Let them boil for one minute before turning off the heat. Cover the pot with a lid and let the eggs sit in the hot water for 15 minutes, then carefully pour out the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.
  • While the potatoes and eggs are cooking, make the dressing. Stir together the mayonnaise, mustard, relish, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.
  • Finely dice the celery, and slice the green onions.
  • Add the cooked, cooled, and drained potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.
  • Taste and adjust the mustard or seasoning to your liking, then serve.

Notes

*Or your favorite seasoning salt

Nutrition

Serving: 1Cup | Calories: 297kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Sodium: 583mg | Fiber: 4g

Scroll down for the step by step photos!

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides

How to Make Creamy Southern Potato Salad – Step By Step Photos

Peeled and diced potatoes in a colander
Peel and cube 3 lbs. of potatoes. Rinse the potatoes briefly with cool water to remove excess starch. This will help prevent your potato salad from getting dry and gluey.

Cooked potatoes in a pot

Add the cubed potatoes to a large pot and cover with cool water. Add 1 tsp salt to the water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes until they’re tender (about 10 minutes, depending on the size of the cubes). Use a fork to pierce one of the larger pieces to test the doneness and make sure they are fully tender. There’s nothing worse than hard potatoes in your potato salad! Drain the cooked potatoes in a colander and rinse again briefly with cool water to cool the potatoes and rinse away excess starch. Let them drain well.

Eggs in a pot with water

While the potatoes are boiling, cook the eggs. Add your eggs to a small pot (I cooked extra just to have on hand) and cover with cool water. Bring the pot up to a boil and then let the eggs boil for one minute before turning off the heat. Let the eggs sit in the hot water with a lid on top and the heat turned off for 15 minutes, then carefully pour out the hot water and run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the eggs and dice them.

potato salad dressing ingredients in a bowl

Make the dressing for the potato salad by combining 3/4 cup mayonnaise, 1 Tbsp mustard, 1 Tbsp red wine vinegar, 1 Tbsp sweet relish, 1/2 tsp Tony Chachere’s or your favorite seasoning salt, and some freshly cracked pepper. Whisk the ingredients together, taste, and add more seasoning salt if desired. Remember, you want the dressing to be heavily seasoned because the flavor will be less pronounced once mixed with the potatoes.

bottle of tony chachere's seasoning

This is the Tony Chachere’s seasoning that I use in my potato salad dressing. If you don’t have access to this, you can use any sort of basic seasoning salt, like Lawry’s

Diced celery and sliced green onion on a cutting board

You can also finely dice 2 ribs of celery and slice 2 green onions while waiting for the potatoes and eggs to cook.

Potatoes, eggs, green onion, and celery in a bowl

Place the cooled potatoes in a large bowl along with the diced celery, sliced green onion, and diced eggs. 

Dressing being poured into the bowl with the potato salad ingredients

Pour the dressing over the ingredients in the bowl and then stir until everything is combined and coated in the dressing. To make the Southern Style Potato Salad slightly less chunky, mash the potatoes as you stir.

Finished potato salad in a bowl with a spatula

Taste the potato salad and adjust the mustard or seasoning to your liking.

Finished potato salad in a serving bowl with ingredients on the sides

The post Southern Style Potato Salad appeared first on Budget Bytes.

Lemon Blueberry Scones

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they […]

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of alllll the flavors of scones, these Lemon Blueberry Scones are by far my favorite!

Originally posted 8/9/2010, updated 6/12/2021.

Lemon blueberry scones on a wire cooling rack drizzled with glaze

What is a Scone, Anyway?

It’s important to note that the word “scone” can mean different things depending on where you are in the world. Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam. In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape. But the bones are the same. It’s a deliciously tender and flakey baked good leavened with baking soda or baking powder, rather than yeast. They’re quite similar to what we call a biscuit in the U.S., although scones are usually a little more dense and less rich. 

This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee!

If you’d like to learn more about British-style scones, try this recipe for Authentic British Scones from Curious Cuisinière. She does a great job breaking down the difference between the two types of scones.

Fresh Lemon is a Must

While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing. 

How to Freeze Lemon Blueberry Scones

As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!

To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.

Two lemon blueberry scones on a plate, one partially crumbled

Two lemon blueberry scones on a plate, one partially crumbled

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
Total Cost $3.07 recipe / $0.38 each
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 288kcal

Ingredients

  • 1 lemon $0.60
  • 2 cups all-purpose flour $0.19
  • 2 Tbsp granulated sugar $0.02
  • 2 tsp baking powder $0.05
  • 1/2 tsp salt $0.02
  • 6 Tbsp cold butter* $0.66
  • 1/2 cup blueberries, frozen or fresh $0.89
  • ¼ cup milk $0.10
  • 2 large eggs $0.47
  • 1 cup powdered sugar $0.07

Instructions

  • Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
  • Combine the flour, baking powder, salt, and lemon zest in a large bowl. Stir until they are very well combined.
  • Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
  • Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
  • Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
  • Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
  • Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
  • Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.

Nutrition

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Sodium: 348mg | Fiber: 1g

Love lemon and blueberry together? Me too! Try these other great lemon blueberry desserts: Blueberry Lemon Curd Shortcakes, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette.

Side view of lemon blueberry scones on a wire cooling rack

How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos

Scone dry ingredients in a bowlPreheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.

Butter added to dry ingredients

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.

Frozen blueberries added to the flour mixture

Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.

Milk and eggs in a bowl with a whisk

Whisk together ¼ cup milk and 2 large eggs

Egg mixture being poured into flour mixture

Then pour the egg mixture into the bowl with the flour and blueberries.

Scone dough in the bowl

Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.

Scone dough cut into wedges

Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.

Cut scones on a baking sheet lined with parchment

Place the cut scones on a baking sheet lined with parchment paper.

Baked blueberry scones on the baking sheet

Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.

Mixed lemon glaze in a bowl, dripping off a spoon

Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.

Lemon glaze being drizzled over scones on the cooling rack

Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!

Two lemon blueberry scones on a plate with a mug of coffee on the side

Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Easy Frittata Recipe

Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or…

A Couple Cooks – Recipes worth repeating.

Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or any veggies you like.

Frittata

Got eggs and need a meal? Enter, The Frittata! A frittata is an Italian dish that’s best described as a crustless egg pie. It’s often served for breakfast or brunch, but it works for dinner too. You can eat it at any temperature and it saves well: and it’s great for using up odds and ends in your veggie drawer. In fact, we think it’s one of the essential non-recipes every home cook should know!

How to make a frittata: basic formula

Everyone has their own method for making a frittata, and to be honest: there are some duds out there. Many frittata recipes we’ve tried are tasteless, rubbery, or too thin. A good frittata should have lots of flavor and a nice moist texture that’s not too eggy. Here are a few tips on how to achieve this (or skip to the recipe below);

  • Use 8 eggs and a 10-inch skillet. This gives just the right thickness of frittata.
  • Use whole or 2% milk. The dairy fat helps to achieve the desired texture.
  • Use cheese. The combination of feta and Parmesan adds just the right savory nuance to the flavor.
Frittata recipe
The thickness is deliciously substantial

Why this frittata recipe is the best

Why is this frittata recipe better than others on the internet? Well, we’re a little biased (obviously). But this is the best one we’ve tasted. Here’s why:

  • It’s got just the right thickness and texture. Many recipes come out very thin or rubbery. This one has just the right texture.
  • The spinach feta filling is perfectly salted, savory and delicious. You can make it with lots of different fillings, but try the one in the recipe below. It’s a knock out!

Frittata filling ideas

The filling in this frittata recipe is spinach and feta: our ideal filling that we make again and again! Why? It’s easy, and only requires 2 to 3 minutes of sautéing the spinach before assembling the frittata. But if you want to get fancy, there are so many different combinations! Here’s what to know about filling:

  • Chop and sauté the vegetables first. The veggies will not cook inside the frittata: so make sure to give them a good sauté before assembling. Make sure the pieces are bite sized and not too large.
  • Herbs can be used fresh. A nice sprinkling of chopped basil, oregano, thyme, or dill doesn’t need any heat.

Some creative filling combinations to get you started:

How to make a frittata

Find the right frittata pan

The only equipment you’ll need to make a frittata recipe? The right pan. Here’s what you’ll need:

  • 10-inch seasoned cast-iron skillet. Make sure that it’s well-seasoned to break it in before making this recipe (otherwise it will stick).
  • Or, a 10-inch oven-safe skillet. You’ll cook on the stovetop first, then place it in the oven to finish cooking. Speaking of…

Start on the stovetop, finish in the oven

The key to a frittata recipe is watching it closely during the cooking! You’ll cook it in two parts: first the stovetop, then the oven. Here’s what to look out for:

  • Cook on the stovetop until the top is set and the bottom is lightly browned. Don’t overcook, or it will get too browned in the oven! We like to use a spatula to pull back the sides and check to see if it’s firming up.
  • Bake 10 to 12 minutes, until the top solidifies. You’ll want it to just harden into a solid texture on the top.
Frittata recipe

What to serve with a frittata

Let’s say you’re making this frittata recipe for dinner. What to serve with it? It’s easy to think about breakfast or brunch side dishes (hash browns, biscuits, etc). But what about dinner sides? Here’s what we like to pair:

More tasty egg recipes

More to do with eggs? We’re egg-sperts (sorry!) with using this ingredient to whip up meals. Here are some favorite egg recipes for dinner…and for eggs for breakfast:

This frittata recipe is…

Vegetarian and gluten-free.

Print
Frittata

Easy Frittata Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Here’s how to make a frittata recipe: an easy breakfast, lunch or dinner! This basic filling idea is fast and tasty, or any veggies you have on hand.


Ingredients

  • 8 large eggs
  • ¼ cup milk (whole or 2%)
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ cup shredded Parmesan cheese
  • ½ cup feta crumbles, plus more for sprinkling*
  • 1 tablespoon olive oil
  • 5 ounces (about 6 cups) packed spinach leaves
  • ¼ teaspoon garlic powder
  • Fresh ground black pepper
  • Optional: fresh basil leaves, for the garnish

Instructions

  1. Preheat oven to 400°F.

  2. In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.

  3. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher salt and sauté for another minute.

  4. Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach in an even layer so you can see if on the top. Sprinkle the top with a little more feta cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.

  5. Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with sour cream or crème fraiche if desired. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.

Notes

*Or use goat cheese crumbles or mozzarella cheese and add one more pinch of salt. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Frittata, Frittata recipe, How to make a frittata

A Couple Cooks - Recipes worth repeating.

Oh Look! It’s Your New Favorite Egg Recipe

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, guest columnist, James Beard Award–winning chef, certified cobbler Genius, and co-owner of several Seattle restaurants, Renee Erickson, is serving up a recipe from her second cookbook, Getaway: Food & Drink to Transport You.


It’s kind of amazing that I never get tired of eggs—even after years of brunch service—but I don’t.

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10 TikTok Recipes Worth Trying (Trust Us—We Did)

2021 has been the year that TikTok took over food media. As people spent more time in the kitchen and on their phones, lockdown season one provided the ideal springboard for TikTok to catapult itself to the upper echelons of ubiquity. (Now before you g…

2021 has been the year that TikTok took over food media. As people spent more time in the kitchen and on their phones, lockdown season one provided the ideal springboard for TikTok to catapult itself to the upper echelons of ubiquity. (Now before you go calling me a grandpa, I know the app has been around for a few years now, but it wasn’t until recently that I started to feel its effects on a seismic level.)

Around March of last year, the viral trends started to pour in. First there was dalgona coffee and pancake cereal. These kitchen adventures filled our newly found free time with brief, shareable moments of experimentation.

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Coconut Chicken Strips with Sweet Chili Sauce

Talk about addictive! Once you try one of these crispy Coconut Chicken strips dipped in tangy sweet chili sauce you’re going to want to make them on a weekly basis. Because the chicken is sliced nice and thin and then cooked quickly in hot oil, the chicken stays juicy and tender on the inside, while developing […]

The post Coconut Chicken Strips with Sweet Chili Sauce appeared first on Budget Bytes.

Talk about addictive! Once you try one of these crispy Coconut Chicken strips dipped in tangy sweet chili sauce you’re going to want to make them on a weekly basis. Because the chicken is sliced nice and thin and then cooked quickly in hot oil, the chicken stays juicy and tender on the inside, while developing a perfectly golden brown and crispy exterior. Pair that with a bowl of cool, sweet, and tangy Thai sweet chili sauce for dipping and I’m in absolute heaven. So if you love chicken tenders, chicken strips, boneless wings, or anything along those lines, I think you’re going to love these Coconut Chicken Strips.

Originally posted 1-18-2010, updated 5-10-2021.

Overhead view of a plate full of coconut chicken strips with one being dipped into a bowl of sweet chili sauce

What Kind of Chicken to Use

I’ve tried this recipe with both chicken breast (boneless, skinless) and chicken tenders. Chicken tenders ended up being too large when used whole, so while they are an option you’ll probably still want to slice them into thinner pieces before breading and cooking. 

Another option would be to use boneless, skinless chicken thighs cut into chunks, so you’ll have something more along the lines of coconut chicken “bites” than strips. I think that would be awesome! The dark meat of chicken thighs will be extra tender and juicy.

Cooking Options

Frying – I chose to shallow fry my coconut chicken strips in a skillet because I don’t have a deep fryer and I don’t deep fry often enough to warrant using as much oil as deep-frying requires. Shallow frying will still get you that great super crispy exterior without allowing the inside to dry out.

Baking – While you can bake these, the results won’t be as awesome as frying. Baking takes longer and the hot air causes more evaporation, which results in drier chicken. You also won’t get as much browning as you will with frying. To help the browning issue, you can try adding a tablespoon or two of oil into the panko and coconut breading mixture, similar to the technique used in my Homemade Chicken Nuggets. I suggest using the baking temperature and technique used for the chicken nuggets as well, but increasing the bake time by a few minutes.

Air Frying – I do not own an air fryer, so unfortunately I can’t offer suggestions for cooking times and temperature, but I suspect these chicken strips would be a good candidate for air frying. Because this appliance uses hot air, similar to an oven, I would suggest either spritzing the strips with a little spray oil or mixing a tablespoon or two of oil into the panko and coconut mixture to help with browning.

What to Serve with Coconut Chicken Strips

Don’t skip that sweet chili sauce! You can find sweet chili sauce in the international aisle of most major grocery stores, or you can try making your own with my Homemade Sweet Chili Sauce recipe. For side dishes, you can pair this with something like Crunchy Cabbage Salad with Sesame Dressing, Cucumber Mango Salad, or Savory Coconut Rice

What Oil is Good For Frying?

It’s really important to use the right kind of cooking oil for frying. Every type of cooking oil has a different “smoke point,” which is the temperature that the oil begins to smoke and burn. And obviously, we want to avoid that because burned oil does not taste good (and it’s a fire hazard!). So, you’ll want to choose an oil that can withstand the high temperature of frying and an oil that doesn’t have a strong flavor of its own. Some good oils to choose from are canola oil, vegetable oil, safflower oil, refined coconut oil, corn oil, peanut oil, soybean oil, safflower oil, refined olive oil, or refined avocado oil.

Close up of a coconut chicken strip being dipped into sweet chili sauce

A plate of coconut chicken strips with a bowl of sweet chili sauce in the center, a hand dipping one chicken strip into the sauce

Coconut Chicken Strips with Sweet Chili Sauce

These tender and crispy homemade Coconut Chicken Strips are perfect for dipping in a tangy and sweet chili sauce.
Total Cost $10.95 recipe / $2.73 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 4 strips each
Calories 873.13kcal

Ingredients

  • 1.3 lbs. boneless, skinless chicken breasts $7.70
  • ¼ tsp salt $0.01
  • 2 Tbsp all-purpose flour $0.02
  • 2 large eggs $0.42
  • 1/4 cup coconut milk $0.25
  • 1 cup panko breadcrumbs $0.22
  • 1 cup sweetened flaked coconut $0.56
  • 1/2 cup cooking oil, divided* $0.32
  • 1 cup sweet chili sauce $1.43

Instructions

  • Slice the chicken breasts into ½-inch wide strips, slicing diagonally to maintain a more even length among the strips.
  • Sprinkle the salt and flour over top of the sliced chicken. Toss the chicken until they're evenly coated.
  • Whisk together the eggs and coconut milk in a bowl. In a separate wide shallow bowl, stir together the breadcrumbs and flaked coconut.
  • To bread the chicken, dip each chicken strip into the egg wash, allow the excess to drip off, then dip it into the breadcrumb mixture until it's fully coated. Place the breaded chicken strips on a clean plate or tray until they're all breaded.
  • Once they're all breaded, it's time to fry. Heat ¼ cup cooking oil in a skillet over medium heat. To test the heat of the oil, drop a breadcrumb into the oil. It should begin to sizzle immediately. If the oil begins to smoke at anytime, remove it from the heat and allow it to cool down.
  • Once the oil is hot, add the chicken strips, several at a time, leaving a little space between each one. Cook the chicken strips for about three minutes on on each side, or until they're deeply golden brown. Transfer the cooked chicken to a paper towel lined plate to drain, then repeat with another batch of chicken. Remove any burned pieces of coconut before beginning the next batch, and add more oil as needed, making sure to wait until it is hot before adding more chicken.
  • After frying all of the chicken, it's time to serve! Serve hot with a bowl of sweet chili sauce for dipping.

Notes

*Use a high heat cooking oil. Good options include: canola oil, vegetable oil, safflower oil, refined coconut oil, corn oil, peanut oil, soybean oil, safflower oil, refined olive oil, or refined avocado oil. 

Nutrition

Serving: 1Serving | Calories: 873.13kcal | Carbohydrates: 82.7g | Protein: 39.45g | Fat: 42.1g | Sodium: 1313.3mg | Fiber: 3.15g

Close up of coconut chicken strips on a plate with a bowl of thai sweet chili sauce

How to Make Coconut Chicken Strips – Step by Step Photos

Sliced chicken breasts

Start with about 1.3 lbs. of boneless, skinless chicken breast. Cut them into ½-inch wide strips. I like to do this sort of on a diagonal to keep them more even in length. If your chicken breasts are very large, you might want to cut the length of the strip in half as well. Cutting the chicken strips thin enough is important because this allows it to cook through quickly. 

Chicken strips coated in flour and salt

Sprinkle ¼ tsp salt and 2 Tbsp flour over the chicken strips, then toss until they’re evenly coated.

Egg and coconut milk mixed in a bowl

Whisk together two large eggs and ¼ cup full-fat coconut milk in a bowl. Make sure to use the type of coconut milk that is in a can, not the type in a carton that is meant to be a dairy milk substitute.

Coconut and panko breadcrumbs mixed together in a bowl

Combine 1 cup sweetened coconut flakes and 1 cup panko breadcrumbs in a wide, shallow bowl.

Breading station with chicken, egg wash, coconut and breadcrumbs

Set up your breading station with the bowl of coconut egg wash, the bowl with coconut and breadcrumbs, and a plate or tray for the breaded chicken. I’m using a parchment lined baking sheet to hold the breaded chicken just for easy cleanup. Dip each chicken strip first into the eggwash (let excess drip off), then into the breadcrumb mixture. Make sure the breadcrumbs and coconut fully coat all sides, then place the chicken strip on your holding tray.

Breaded chicken strips on a baking tray

Once all of the chicken strips are breaded, it’s time to start cooking. Add ¼ cup cooking oil to a skillet and heat over medium. Wait until the oil is very hot, but not smoking. If you drop one of the panko breadcrumbs into the hot oil, it should immediately begin sizzling. If it doesn’t sizzle right away, the oil is not hot enough. If at any point during the cooking process the oil begins to smoke, remove it from the heat immediately and wait for it to cool down. 

Browned chicken strips in the skillet

Once the oil is good and hot, add several of the chicken strips, leaving a little space between each. Cook for about 3 minutes on each side, or until they are deeply golden brown on each side. Transfer the cooked chicken to a paper towel lined plate to drain. Scoop out any loose pieces of coconut, add a little more oil if needed, wait for it to get hot again, and then cook a second batch of chicken strips. You should be able to cook them all in 2-3 batches. 

Finished Coconut Chicken Strips on a paper towel lined plate

Once they’re all cooked, it’s time to serve! 

Overhead view of a plate full of coconut chicken strips with a bowl of sweet chili sauce in the center

Pour about one cup of sweet chili sauce into a bowl and place that in the center of the coconut chicken strips. I sprinkled the chicken strips with a little cilantro for color, but that’s not needed for flavor. Sliced green onions are another optional garnish idea. Enjoy!

The post Coconut Chicken Strips with Sweet Chili Sauce appeared first on Budget Bytes.

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

If you missed my first post about this, I’m officially obsessed with baking my eggs in a tortilla shell. Not only do I already always have eggs and tortillas in my fridge, but you can toss in any kind of leftover vegetable, meat, or cheese that you happen to have, so it’s a great way to use up the leftovers from the week. Hello, easy and delicious weekend breakfast!

Two plates with southwest tortilla baked eggs and sour cream, a jar of salsa on the side

The first time I made tortilla baked eggs, I used a really simple mix of fresh spinach, grape tomatoes, and cheddar cheese. And after my first bite, my head spun with all the fun flavor combos that could be used for this dish. So today I’m sharing this southwest inspired version, with green chiles, red bell pepper, cheese, green onion, and salsa. It’s soooo delicious!

What Kind of Dish to Use

You can bake your eggs in any circular oven-safe dish that has a rim. The key is to use a tortilla that is 1-2 inches larger in diameter than your baking dish so that some of the tortilla folds up the sides and holds in the filling.

I am using an 8-inch tortilla and a 7-inch dish to bake four eggs. If you use a larger tortilla and dish, you may want to add more eggs and increase the baking time.

What Else Can You Add?

This recipe is very flexible, so it’s a great way to use up odds and ends in your kitchen at the end of the week. If you want to stay with the southwest flavor theme, you can add ingredients like: black beans, chorizo, bacon, cilantro, corn, chicken, chili powder, pepper jack cheese, cotija cheese, red onion, pico de gallo, or jalapeño. The key is going to be to only add a small amount of each ingredient so the tortilla doesn’t get too full or contain too much moisture.

What to Serve with Tortilla Baked Eggs

I like to add a little sour cream after baking, but a few slices of fresh avocado would also be amazing. Add a side of fruit and breakfast is done!

Close up of a slice of southwest tortilla baked eggs
Southwest tortilla baked eggs on a plate with sour cream and a fork

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!
Total Cost $2.41 recipe / $0.60 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 371.7kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.09
  • 1 8" flour tortilla $0.14
  • 1/2 cup shredded cheddar cheese $0.50
  • 1/4 red bell pepper $0.28
  • 2 Tbsp diced green chiles $0.25
  • 4 large eggs $0.92
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 Tbsp salsa $0.13
  • 1 green onion, sliced $0.06

Instructions

  • Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.
  • Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.
  • Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.
  • Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.
  • Top with the remaining shredded cheese.
  • Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.
  • After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.
  • Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!

Nutrition

Serving: 0.5recipe | Calories: 371.7kcal | Carbohydrates: 15.55g | Protein: 22.05g | Fat: 24.5g | Sodium: 902.6mg | Fiber: 1.6g
Southwest tortilla baked eggs on a plate with sour cream and a fork

How to Make Southwest Tortilla Baked Eggs – Step by Step Photos

Oil being brushed onto a round bakign dish

Preheat the oven to 350ºF. Brush about ½ Tbsp olive oil inside a round baking dish. The baking dish can be ceramic, metal, or glass. Choose a baking dish that is an inch or two smaller in diameter than your tortilla.

Tortilla pressed into baking dish

Press your tortilla down into the baking dish so that the edges fold up the sides of the dish (this holds your eggs and other ingredients in). If your tortillas are stiff, you might try microwaving the tortilla for a few seconds first to make it more pliable.

red bell pepper, green chiles, and cheddar in the tortilla

Dice about ¼ of a red bell pepper. Sprinkle ¼ cup shredded cheddar into the bottom of the tortilla, followed by the diced red bell pepper and 2 Tbsp diced green chiles (I used canned).

Eggs added to the tortilla

Crack four large eggs into the tortilla. It’s okay if the yolk breaks. Season with a pinch of salt and pepper.

More shredded cheddar added on top of the eggs

Add the remaining ¼ cup shredded cheddar on top of the eggs.

Baked eggs in a tortilla

Baked the egg filled tortilla for about 20 minutes, or until the white are set. You can shake the dish a little to see how firm the eggs are.

Salsa being spooned on top of the tortilla baked eggs

Spoon about 2 Tbsp salsa over your tortilla baked eggs then sprinkle sliced green onion on top.

Sliced tortilla baked eggs on a cutting board

Run a knife around the edge of the tortilla baked eggs (between the tortilla and the baking dish) to loosen the edges, then slide it out of the dish. Use a large knife to cut it into quarters.

Two servings of tortilla baked eggs with a jar of salsa on the side

Serve hot and enjoy!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

The Simplest-Ever Trick to Make Fluffy, Puffy Pancakes

Say it with me: Flat flapjacks are no fun. (Also, on a similar note, try saying this five times fast. Hello, tongue twister!) And since we all agree we want our pancakes with a little bit of, shall we say, fluff, why not make them this way?
And as you…

Say it with me: Flat flapjacks are no fun. (Also, on a similar note, try saying this five times fast. Hello, tongue twister!) And since we all agree we want our pancakes with a little bit of, shall we say, fluff, why not make them this way?

And as you might have expected, there are more than a few ways to get us there. You may have heard of the egg white-whipping procedure, or the mayonnaise and seltzer move, or even the cottage cheese maneuver (yes, cottage cheese!). You might add mochiko to the mix for extra puff and chew, or skip the eggs entirely with an assist from frothed nondairy milk, a touch of apple cider vinegar, and pumpkin puree.

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Banana Pancakes

This post is sponsored by Kroger Bananas are one of the foods that we ALWAYS have in our kitchen. They are on my grocery list every single week and luckily my Kroger store always has a big selection of bright yellow bananas. We eat them plain, make smo…

This post is sponsored by Kroger Bananas are one of the foods that we ALWAYS have in our kitchen. They are on my grocery list every single week and luckily my Kroger store always has a big selection of bright yellow bananas. We eat them plain, make smoothies, and when they get too brown, we…

The post Banana Pancakes appeared first on Two Peas & Their Pod.

Wait, Are Eggs Dairy?

Whether eggs are dairy almost seems like a nonissue at first thought. Eggs and dairy products have such few similarities and perform such different functions in recipes that it sounds nonsensical to conflate the two. Dairy is what gives ingredients lik…

Whether eggs are dairy almost seems like a nonissue at first thought. Eggs and dairy products have such few similarities and perform such different functions in recipes that it sounds nonsensical to conflate the two. Dairy is what gives ingredients like milk, ice cream, cheese, and yogurt a delicate, creamy sweetness that coats your mouth. Eggs are the protein-filled wunderkind of the kitchen that supplements our breakfast plates, binds together our baked goods, thickens custards, and whips up into cloudlike meringues, along with a bevy other culinary applications. Eggs are eggs; dairy is dairy. Simple as that, right?

But as any anxious person will tell you, nothing is ever that simple. Maybe you start to notice how close eggs and dairy are kept in the supermarket—it is only called the “dairy” aisle after all. So wait…are eggs dairy?

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