all things food
You’ve never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak. I am so, so thrilled to be sharing this garlic butter steak recipe with you today…
You’ve never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak. I am so, so thrilled to be sharing this garlic butter steak recipe with you today. A few years ago I set out to successfully…
The post Garlic Butter Steak appeared first on Tastes of Lizzy T.
Make this Mashed Potato Casserole ahead of time for a budget-friendly holiday side. It’s loaded with bacon, cheese, sour cream, and onions!
The post Mashed Potato Casserole appeared first on Budget Bytes.
Potatoes: one of the most filling budget-friendly foods out there! This recipe for Mashed Potato Casserole will fill up everybody’s holiday plate for pennies. Even better, I can make this ahead of time and pop it in the oven day-of to finish. It’s the perfect side dish for when I want to maximize time spent with loved ones instead of standing over a hot stove all day. Topped with crumbled bacon, gooey cheese, and a handful of green onions, this easy casserole has become a new family favorite.
Mashed potato casserole is the best way to prep mashed potatoes ahead of time. The potatoes are mashed and mixed with onions, garlic, sour cream, milk, and seasonings, then topped with a layer of cheese, green onions, and crispy bacon. It’s like our loaded potato soup but in casserole form! My family loves the creamy potatoes with the salty bacon and melted cheese—it’s hearty, comforting, and a must-make this holiday season.
Here’s what you’ll need to make this cheesy mashed potato casserole:
Mashed potatoes can get thick and gummy if they’re overworked or if the excess starch isn’t properly removed. That’s why I recommend rinsing the diced potatoes twice (before and after boiling) to wash away extra starch. I’ve also noted in the recipe not to overmix the potatoes when mashing. But if, despite your best efforts, your potatoes still turn out gummy, don’t worry! Add 1 Tbsp of additional butter at a time, stirring to combine, until you like the texture better. 1 Tbsp of butter per pound of potatoes usually does the trick. You can then assemble your mashed potatoes casserole as directed and bake!
I mentioned earlier how this casserole can be made ahead—it’s such a time saver! Assemble the casserole as directed, cover it with plastic wrap, and store it in the fridge for up to two days before baking. When you’re ready to cook, let it come to room temperature for about 30 minutes, remove the plastic wrap, and then bake as directed. So easy!
Like our potato casserole (which is made with diced potatoes, not mashed), this easy casserole is a great side for any occasion. It’s much easier to keep warm than traditional mashed potatoes, and the cheesy topping stops it from drying out. It’s the perfect Christmas or Thanksgiving side dish (don’t forget the gravy!), but it also goes well with almost any main! A saucy dish, like our chicken meatballs in cream sauce, would be a great pairing with steamed veggies and crusty bread.
Any leftovers can be kept in the refrigerator for 3-4 days. Either cover the casserole dish or portion out individual servings and store them in airtight containers. This loaded mashed potato casserole is best reheated in the oven (cover with foil if the bacon and cheese are getting too crispy) but can also be reheated in the microwave. While you can freeze this casserole for 2-3 months, the sour cream in the potatoes may separate a bit when thawed, so keep that in mind.
See how we calculate recipe costs here.
Preheat your oven to 400ºF. Cook 6 strips bacon in the oven until crispy.
Once cooked and crispy, drain your bacon on paper towels. Set aside for now.
Peel 3 lbs russet potatoes and dice them into 1–2-inch cubes, rinse well.
Put potatoes in large pot, covered by 2 inches of water. Add ½ tsp salt.
Boil until fork-tender (on the softer side), about 15-20 minutes.
Drain potatoes and rinse with warm water. Set aside. Rinse out potato pot briefly and give it a quick wipe.
Melt 5 Tbsp salted butter in the potato pot and add ½ a diced yellow onion. Cook until soft and glossy.
Add 3 cloves minced garlic and cook for 2 minutes until fragrant.
Add cooked potatoes back to pot with onions and garlic. Mash with potato masher until they are the consistency you prefer, being careful not to overmix to avoid a gummy texture.
Add ½ cup whole milk, ¼ cup sour cream, ½ tsp pepper, ½ tsp smoked paprika, salt (to taste), and ¼ tsp chili flakes (optional) and combine.
Butter a 9×13” casserole dish. Transfer potatoes to the buttered casserole dish and smooth out with a spatula.
Top with ¼ cup shredded Parmesan, ½ cup shredded cheddar, and crumbled bacon.
Bake in oven at 400ºF for 20 minutes covered with foil, then uncover for 10 minutes.
Garnish with 2 diced green onions and serve. You’ll never look back once you try this make ahead mashed potato casserole—it’s the ultimate comfort food!
The post Mashed Potato Casserole appeared first on Budget Bytes.
This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it’s egg-free!
The post Sausage Stuffing appeared first on Budget Bytes.
Whether you call it stuffing or dressing, this apple Sausage Stuffing recipe needs a permanent spot on your holiday menu! It’s rich, savory, and made completely from scratch (while still being super easy to prepare!). The top is crispy, the center is soft and moist, and the sausage adds a meaty flavor to every bite. And because I don’t use eggs, this recipe is also egg-free and can easily be made veggie/vegan! Pile it high on your Thanksgiving or Christmas dinner plate, and I guarantee you won’t have any leftovers.
Here’s what you’ll need to make this sausage apple stuffing:
When I said you can use any type of bread for this stuffing, I meant it! It’s a great recipe for using up the heels of bread from sandwich loaves you may already have on hand. You can even use burger and hot dog buns! Just try to end up with about 9 ½ cups of bread cubes.
I like using a mixture of bread for different flavors and textures, but whatever you have on hand will work great.
This side dish is easily made vegan or vegetarian-friendly with a few simple swaps. You can use a vegetable bouillon and find a vegan sausage or ground beef substitute in place of the chicken broth and sausage. I also recommend double-checking that the bread you use is vegan-friendly, as some can contain dairy or eggs. We also have a vegetarian stuffing recipe you can check out as well!
I love an easy make-ahead dish, especially over the holidays when my kitchen is already overflowing with food! You can prep this Italian sausage stuffing recipe up to two days in advance. I’d toast the bread cubes and then follow the recipe as written up to step 5, stopping just before the chicken broth is added. Let everything cool, cover it with a lid or some foil, and refrigerate until you’re ready to bake it. When you’re ready, pour the chicken broth over the top and bake as directed.
See how we calculate recipe costs here.
Preheat oven to 350f. Cut 12 slices of bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.
In a large sauté pan, cook 1 lb ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
Wipe out the sauté pan and melt 1 stick salted butter. Add 1 medium diced onion, 4-5 diced celery stalks, 4 cloves minced garlic, 2 Tbsp poultry seasoning, ½ tsp salt and 1 tsp pepper.
Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
Add more bread cubes until all have been used up. Then, add 1 diced green apple.
Pour chicken broth (made from combining 3 tsp chicken bouillon and 2 ¾ cups hot water) over the top of the stuffing mixture.
Bake for 1 hour and 15 minutes in 350F oven. If the top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with 2 Tbsp fresh parsley just before serving.
You won’t believe how easy making this stuffing with sausage is. You’ll never go back to using a store-bought mix again!
The post Sausage Stuffing appeared first on Budget Bytes.
This is the perfect pot roast recipe for comfort cooking at its best. Chuck roast is slow cooked in the oven with potatoes and vegetables until fork tender, then served with delicious gravy.
This easy Creamed Kale recipe has the creamiest, cheesiest sauce that’ll convert even the biggest kale skeptics. Ready in just 30 minutes!
The post Creamed Kale appeared first on Budget Bytes.
There are plenty of kale haters out there, but I’m not one of them. Quite the opposite, in fact! I LOVE kale. But if you share your table with some kale skeptics, give my recipe for Creamed Kale a try, and I guarantee you’ll convert at least one of them! The sauce is smooth and creamy (but not too heavy), and the kale still has a little bite to it. This easy side is ready in just 30 minutes and is a family-friendly way to enjoy this nutrient-packed leafy green!
As I said, I love kale! I love to grow it, I love to massage it with vinaigrette and eat it raw, I love to use it in pesto, I love to steam it, heck… I even love to work it into bouquets of flowers here on our farm! Kale forever, in all its forms! So, when it comes to the holidays, you already know this easy creamed kale recipe is going to be on our table.
This recipe is a twist on the classic creamed spinach. I blanch fresh kale in boiling water for a few minutes to give it that perfect texture—not too raw, but not overcooked and mushy, either. Then I make a simple creamy sauce using salted butter, onion, garlic, half ‘n half, and seasonings. The kale gets stirred into the sauce with a sprinkling of Parmesan, left to simmer for a few minutes, and voila! Creamed kale is born. It’s a delicious veggie side for any meal and an easy way to add more greens to your diet!
Here’s what you’ll need to make this homemade creamed kale recipe:
If you’re avoiding dairy, you can easily swap the butter for vegan butter and the half ‘n half for coconut milk. If you’re going to use coconut milk, you could even add some curry powder to the mix! Holy YUM!
If your sauce isn’t thickening up enough, don’t add cornstarch or flour; add ½ tsp of vinegar! Whisk, whisk, whisk, and watch your cream turn nice and thick fast. Essentially, it’s like making your own buttermilk, but I promise it’ll yield a thicker and creamier sauce if you find it needs a little help. I also love the brightness a little vinegar adds to just about any dish.
I much prefer fresh kale in this recipe, but you can use frozen kale if that’s all you have to hand. Be sure to thaw it fully in the refrigerator and squeeze out excess liquid before using. There’s also no need to blanch it if the kale was already blanched before freezing. Just note the texture of your creamed kale will likely be softer and less firm compared to using fresh kale.
This recipe is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop until warmed through. I recommend adding a splash of half ‘n half if the sauce thickens too much during reheating.
See how we calculate recipe costs here.
De-stem and rinse 2 bunches of kale in cold water.
Coarsely chop kale and blanch in boiling water seasoned with ⅛ tsp salt for about 3 min. Quickly transfer kale to an ice bath to maintain color. Set aside.
Melt 2 Tbsp salted butter in a large skillet over medium heat and add the remaining ⅛ tsp salt and the julienned (thinly sliced) ½ an onion.
Cook until softened. Then, add the 1 clove minced garlic, ¼ tsp red pepper flakes, and ⅛ tsp nutmeg and cook another 2 minutes.
Add ½ cup room temperature half ‘n half over medium heat.
Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.
Add the blanched kale and 3 Tbsp Parmesan cheese and toss to coat and let it soften, about 5 minutes.
Season with salt and pepper to taste and remove from the heat. Transfer to your favorite casserole dish or serving plate to serve.
Enjoy this smooth, cheesy creamed kale with your favorite protein for a well-rounded and delicious dinner!
The post Creamed Kale appeared first on Budget Bytes.
This easy Squash Casserole is creamy and cheesy with a buttery cracker crust. It’s full of sweet yellow squash and is SO simple to make!
The post Squash Casserole appeared first on Budget Bytes.
I’m pretty certain this easy Squash Casserole recipe will be the only one you make from now on! Why? The texture is perfect, thanks to the crumbled crackers, melt-in-your-mouth ribbons of onion, and perfectly cooked squash. The worst kind of squash is the kind that’s overcooked to oblivion and turns into mush—I promise this is not that!
Squash casserole is a Southern classic that almost always makes an appearance at family gatherings, potlucks, and holiday dinners. There are a few variations, but for my recipe, I use yellow squash (also known as summer squash), butter, yellow onion, eggs, milk, Ritz crackers, seasonings, and a generous sprinkling of cheddar and Parmesan cheese. The cheesy cracker topping is perfectly crispy, while the squash filling is soft and creamy—it’s serious comfort food! This casserole is a delicious, home-cooked side dish for the holidays, but I think it’s equally perfect for any night of the week.
Here’s what you’ll need to make this yellow squash casserole recipe:
I promise this recipe for squash casserole will be a welcome change from your usual steamed, boiled, or sauteed veggies! The creaminess goes well with any protein, but fried chicken is a popular pairing for a classic Southern meal. I also think it would be the perfect side dish for your turkey breast and cranberry sauce this Thanksgiving! Or, for a veggie main, I’d serve it with homestyle cornbread and a green salad tossed with a light vinaigrette—yum.
Keep any leftovers in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or in the oven at 350F until heated through. You can also freeze any leftovers for up to 3 months (just note the squash and the cracker crust might be softer after thawing!).
I’d portion the casserole into individual servings before freezing and then let them thaw in the refrigerator overnight before reheating.
See how we calculate recipe costs here.
Preheat oven to 350F. Gather 2-3 yellow squash (cut into ¼” discs, about 4 cups total), ½ a finely sliced yellow onion, ¾ cup shredded cheddar, ¼ cup shredded Parmesan, and 3 minced garlic cloves
In a large skillet, melt 2 Tbsp salted butter and add the sliced ½ yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes.
Add the 4 cups sliced squash and cook until “al dente” but not too soft, about 5 minutes.
Add the 3 minced garlic cloves, cook for 2 minutes until fragrant.
Transfer cooked veggies to casserole dish.
Beat 2 eggs with ½ cup milk, ½ Tbsp fresh parsley, remaining salt, ½ tsp black pepper, and ¼ tsp red pepper flakes, and pour egg mixture over the squash in the casserole dish.
Add half the crushed 18 Ritz crackers and the ¾ cup shredded cheddar to a bowl. Mix to combine.
Stir in the Ritz cracker and cheese mixture into the casserole dish with the squash.
Top the casserole with the remaining Ritz crackers.
Sprinkle over ¼ cup shredded Parmesan.
Bake the casserole for 45 minutes.
This yummy casserole is the perfect way to showcase yellow squash. It’s simple to make with budget-friendly ingredients—what more could you want?!
The post Squash Casserole appeared first on Budget Bytes.
This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
The post Pear, Celery and Pecan Salad appeared first on Budget Bytes.
This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!
I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)
This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉
Here’s what you’ll need to make this pear, celery and pecan salad recipe:
Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:
The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.
This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!
When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.
See how we calculate recipe costs here.
Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with 5 Tbsp shredded parmesan and serve!
With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!
The post Pear, Celery and Pecan Salad appeared first on Budget Bytes.
Roasted Balsamic Brussels Sprouts are so easy to make with only 5 simple ingredients. Use fresh or frozen Brussels for this delicious side dish!
This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.
The post Roasted Turkey Breast Recipe appeared first on Budget Bytes.
Alright friends, say goodbye to the hassle of making a whole turkey for the holidays, and hello to this simple and easy Roasted Turkey Breast recipe. It’s infused with lots of moisture and flavor and it’s made in half the time. I started buying turkey breasts for Thanksgiving years ago because my family simply couldn’t eat a whole turkey. So turkey breasts were the perfect solution! Half the prep time, half the cook time, and less food waste. And did I mention it’s also a gorgeous centerpiece for your holiday feast? I have a feeling this might be your go-to turkey recipe for all of your special occasions. ;)
Here’s what you need to make this tender, flavorful, turkey breast recipe:
The time it takes to cook a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to cook the turkey for roughly 15 minutes per pound. Always use an instant read thermometer to check the internal temperature of the turkey breast. The internal temperature should reach 165°F at the thickest part of the breast without touching the bone.
I tested this recipe with both a bone-in and boneless turkey breast. Both delivered great flavor but there was 1 key difference:
The best way to ensure you have juicy and tender turkey breast meat is to brine the turkey. I’ve tried to skip this step a few times in the past, but it really does make all the difference! A turkey breast brine will not only give the turkey moisture, but it also adds extra flavor throughout the entire breast. Don’t forget to rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.
See how we calculate recipe costs here.
Preheat the oven to 350°F. In a small bowl add 8 Tbsp room temperature butter, 2 pressed garlic cloves, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, 1 1/2 tsp fresh chopped rosemary, 1 tsp dried thyme, and 1/2 tsp dried sage.
Mix them together until they form a paste.
Dry a 5-6 lb. bone-in, skin on, turkey breast very well with a paper towel on all sides.
Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter. Spread about 1/3 of the herb butter under the skin.
Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast. Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1.5 hours, or until the internal temperature reaches 165ºF.
Baste the turkey breast every 30 minutes with the pan drippings. Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.
Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!
The post Roasted Turkey Breast Recipe appeared first on Budget Bytes.
Make this delicious recipe for London Broil with its flavorful marinade made with herbs, garlic, soy sauce, vinegar, and Worcestershire. London broil cooks up tender, juicy, and is ready in minutes.
