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!

The post Honey Chipotle Chicken appeared first on Budget Bytes.

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.

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Slow Cooker Meatball Subs

These Slow Cooker Meatball Subs are extra tender and flavorful thanks to a low and slow simmer in marinara sauce.

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I think I just fell in love with my slow cooker again. These slow cooker meatball subs are so incredibly tender, flavorful, and just all-around decadent thanks to that low and slow simmer in marinara sauce. It’s magical! And the best part is that this recipe makes a pretty big batch, so you can freeze half for later (use them in subs or on pasta)! Cook once, eat twice. 🙌

Overhead view of slow cooker meatball subs lined up in a row.

Do I Have to Use a Slow Cooker?

You don’t have to use a slow cooker to make these amazing homemade meatball subs, but I’m telling you right now that you want to. That low and slow simmer in the sauce makes the most incredibly tender and flavorful meatballs you’ll ever eat. If you don’t have a slow cooker, follow the cooking instructions for my basic homemade meatballs, then pile them into your buns, top with cheese, and bake till the cheese is melted.

What Kind of Sauce to Use

I tested this recipe with the most basic, inexpensive, generic marinara sauce I could find at the grocery store to make sure they were still totally delicious even if you can’t spring for an expensive sauce. But feel free to use your favorite store-bought or homemade marinara sauce for these meatballs. You’ll need 3 cups of sauce, in total.

Freeze Half for Later!

This recipe makes about 24 hefty meatballs so if you use three meatballs per sub you’ll get 8 sandwiches. If that’s a little too much for your household to eat within a few days, go ahead and freeze half of the meatballs and sauce to use on pasta or more subs later! You can reheat the frozen sauce and meatballs in the microwave or in a saucepot over low heat.

P.S. We reheated the assembled meatball subs from the photos in the air fryer the next day and they were BOMB! We air fried at 350°F for about five minutes for the most delicious leftovers ever.

Side view of a meatball sub on a plate with the baking dish in the background.
Side view of a meatball sub on a plate with the baking dish in the background.

Slow Cooker Meatball Subs

These Slow Cooker Meatball Subs are extra tender and flavorful thanks to a low and slow simmer in marinara sauce.
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $19.43 recipe / $2.43 each
Prep Time 15 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 20 minutes
Servings 8 subs
Calories 506kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Meatballs

  • 1/2 cup breadcrumbs $0.32
  • 1/2 cup grated Parmesan $0.88
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp Italian seasoning $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 2 large eggs $0.39
  • 1/4 cup milk $0.05
  • 1 lb. Italian sausage $4.99
  • 1 lb. lean ground beef (90% lean or higher) $6.99

Subs

  • 8 buns or rolls $3.50
  • 1/2 cup shredded mozzarella $0.62

Instructions

  • Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  • Add the Italian sausage and ground beef to a large bowl with the whisked egg, breadcrumb mixture, and milk Use your hands to mix the ingredients together. Avoid overmixing the meat.
  • Divide and shape the meat into 24 meatballs, about 3 Tbps each. The easiest way to do this is to first divide the meat mixture into four equal portions, then divide each of those in half to make eight equal portions. Finally, divide each of the 8 portions of meat into thirds and shape them into balls to make 24 meatballs.
  • Place half of the meatballs in the bottom of a slow cooker in a single layer and cover with half of the marinara sauce. Add the rest of the meatballs then top with the remaining sauce.
  • Cook the meatballs on high for three hours or low for six hours.
  • After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. Give the meatballs and sauce a good stir to remix the sauce (there will be some fat pooling on the surface).
  • Preheat the oven to 350°F. Place the buns on a baking sheet or in a baking dish, then pile three meatballs into each bun. Spoon some of the extra sauce over each one. Top each sub with a little shredded cheese.
  • Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty. Enjoy hot!

Nutrition

Serving: 1sub | Calories: 506kcal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Sodium: 943mg | Fiber: 2g
Close up side view of slow cooker meatball subs lined up and garnished with parsley.

How to Make Slow Cooker Meatball Subs – Step by Step Photos

egg and breadcrumb mixture

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Meatball ingredients in a bowl

Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl. Use your hands to mix the ingredients together.

Shaped meatballs one held in a hand.

Divide and shape the meat mixture into 24 meatballs. The easiest way to divide the mixture evenly is to first divide it into four equal portions. Divide each of those in half to make eight equal-sized pieces. Finally, dive each of the eight sections into three meatballs.

Sauce being poured over the meatballs in the slow cooker.

Add half of the meatballs to the slow cooker in a single layer, then cover with half of the marinara sauce. Add the rest of the meatballs in a second layer and pour the remaining sauce over top, making sure all the meatballs are covered in sauce.

Lid being placed on the slow cooker.

Place the lid on the slow cooker and cook on high for three hours or low for six hours.

Slow cooked meatballs in the slow cooker.

After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. You’ll see some fat pooling on the surface, but don’t worry, that deliciousness will be stirred right back into the sauce.

Finished slow cooker meatballs in the slow cooker.

Stir the meatballs in the sauce to make sure everything is evenly combined. These meatballs can now be used in subs or even on a plate of pasta!

Meatballs in subs in a baking dish.

To make the meatball subs, preheat the oven to 350°F. Place your buns on a baking sheet or in a baking dish. Fill each bun with three meatballs and spoon some of the sauce over top.

Shredded mozzarella on the meatball subs.

Top each sub with a little shredded mozzarella.

Baked meatball subs in the baking dish.

Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty.

Overhead view of baked meatball subs garnished with parsley.

Enjoy the meatballs hot! I garnished with chopped parsley for some color, but the parsley isn’t needed for flavor. :)

Side view of a meatball sub on a plate with the baking dish in the back.

TRY THESE OTHER MEATBALL RECIPES:

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Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.

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If you’re looking for ways to use your summer zucchini, don’t pass up this irresistible zucchini slice. This classic Australian dish is similar to a crustless quiche but with a more dense texture. It’s healthy and perfect for meal prep if you’ve got a busy week ahead. Serve this slice hot or cold for a savory breakfast on-the-go, or a light lunch or dinner.

A stack of slices of zucchini slice on a plate.

What is Zucchini Slice?

Zucchini Slice is a popular Australian dish similar to a crustless quiche but with a more dense texture. It’s universally loved in Australia because it’s very easy to prepare, budget-friendly, and can be enjoyed hot or cold for any meal of the day. You’ll commonly find it in lunchboxes, at kid’s birthday parties, and potlucks.

Tips for Making Zucchini Slice

Don’t skip draining the moisture from the zucchini, or you’ll end up with a soggy slice! Grate the zucchini and either pop it into a colander or a clean kitchen towel to wring out. It’s common in Australia to make zucchini slice without sauteing the bacon and onion first. However, I highly recommend not skipping this step

Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice Variations

Tweak Zucchini Slice with what you have on hand. You can leave out the bacon for a vegetarian version, or you can use ham instead of bacon (no need to sauté first). You can throw in a few veggies too! Corn or finely chopped red bell pepper would be perfect in this slice. You could also add in a blend of cheese instead of just cheddar. Feta or parmesan would be a delicious addition.

What to Serve with Zucchini Slice

Zucchini Slice is perfect for any meal (or snack) of the day. It can be served either hot or cold and is great for on the go. It’s not uncommon to eat a piece or two on its own or to serve it with a side salad for a light lunch or dinner. It’s also a favorite at potlucks and parties.

How to Store and Reheat Leftovers

Zucchini Slice is great for meal prep! Store it in an airtight container in the fridge for up to 5 days. Eat this slice cold or reheated in the microwave.

Two slices of Zucchini slice on top of the casserole.
Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Australian
Total Cost $5.31 recipe / $0.66 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 267kcal
Author Cassie Heilbron

Ingredients

  • 1 Tbsp butter $0.11
  • 2 strips bacon $0.52
  • 1 yellow onion $0.37
  • 5 large eggs $0.98
  • 1 cup shredded cheddar cheese $1.25
  • 1 cup self-rising flour* $0.14
  • 1/4 cup olive oil $0.64
  • 3/4 lb. zucchini (2 cups shredded) $1.27
  • 1 pinch salt and pepper $0.03

Instructions

  • Preheat the oven to 350ºF and line a large rectangular baking dish (11×7-inch) with parchment paper. Finely dice the onion and finely chop the bacon.
  • Heat the butter in a frying pan over medium heat. Add the bacon and onion and cook, stirring regularly, until the onion softens and the bacon is golden. Remove from heat and allow to cool slightly.
  • Grate zucchini into a colander and sprinkle a little salt on top. Set aside.
  • In a large mixing bowl, add the bacon, onion, eggs, cheese, flour, and oil. Stir well to combine.
  • Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine—season with a little salt and pepper.
  • Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

Notes

*If you don’t have self-rising flour simply use 1 cup of flour plus 2 teaspoons of baking powder.

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 15g | Protein: 10g | Fat: 19g | Sodium: 194mg | Fiber: 1g

How to Make Zucchini Slice – Step by Step Photos

Baking dish lined with parchment paper.

Preheat the oven to 350ºF. Line a 11×7-inch baking dish with parchment paper.

Sautéed onion and garlic in a frying pan.

Finely dice one yellow onion and finely chop about two strips of bacon. Add 1 Tbsp butter to a frying pan and heat over medium. Add the onion and bacon and sauté until the onion is soft and the bacon is golden. Remove from the heat and set aside.

Grated zucchini in a colander.

Grate about 3/4 lb. of zucchini into a colander and sprinkle a little salt on top. Set aside.

Zucchini slice batter ingredients in a bowl, unmixed.

In a large mixing bowl add the bacon and onion, along with 2 large eggs, 1 cup shredded cheese, 1 cup self-rising flour, and 1/4 cup olive oil. Stir well to combine.

Zucchini added to the batter.

Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine. Season with a little salt and pepper.

Unbaked zucchini slice in a glass casserole dish.

Pour mixture into prepared tray.

Baked zucchini slice in a glass casserole dish.

Bake for 35-40 minutes, until cooked through and firm to the touch. Allow to cool, then cut into squares to serve.

Three slices of zucchini slice stacked on a plate.

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How to Make A Frittata

Frittatas are an easy and inexpensive way to use up leftovers in your fridge, and they’re great for breakfast, lunch, or dinner!

The post How to Make A Frittata appeared first on Budget Bytes.

We love flexible recipes around here and Frittatas definitely fit that bill. You can add whatever meat, vegetables, or cheese that you happen to have in your fridge, which not only makes them flexible, but the perfect vehicle for reducing food waste and keeping that grocery bill in check! So here’s a quick tutorial on how to make a simple frittata, so you can whip one up whenever you need a quick, inexpensive, and delicious meal.

A slice of frittata being lifted out of a cast iron skillet.

What is a Frittata?

Frittatas are an Italian dish consisting of cooked eggs with other ingredients added in like meat, vegetables, or cheese. Unlike omelets and scrambled eggs, frittatas are not moved or folded over as they’re cooked. The frittata is cooked whole, without disturbing, in one large piece.

There are different methods for cooking frittatas, some being cooked entirely on the stovetop over low heat and others being finished in the oven. The method we use here starts on the stovetop to cook the add-ins, then finishes in the oven with gentle even heat.

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you’ll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options. You’ll also want to add a little salt and pepper just to make sure everything is well seasoned!

Frittatas in Five Simple Steps

This frittata method is so simple that it’s one of those recipes you’ll memorize in no time. Here are the five simple steps to making a frittata:

  1. Whisk together eggs, milk, salt, and pepper.
  2. Sauté meat and vegetables in a skillet.
  3. Top with cheese then pour in the egg mixture.
  4. Cook on the stovetop until the edges are set.
  5. Transfer to the oven to finish cooking. Slice and serve!
A slice of frittata on a plate with a side salad.

Avoid Overcooking Your Frittata

One of the biggest mistakes people make when making frittatas is overcooking the eggs. Eggs are delicate souls and when overcooked they become rubbery and they weep with sadness. And no, that wasn’t figurative, they literally excrete water.

To avoid overcooking the frittata, make sure you don’t bake it too long. Keep an eye on your frittata and only leave it in the oven until the center is just barely set. It’s okay if it jiggles just a bit in the center, carryover cooking will finish the job in the first few minutes after the frittata is removed from the oven.

How to Serve Frittatas

Frittatas aren’t just for breakfast or brunch. Because they’re so easy to prepare, frittatas are one of my favorite quick lunch or dinner items. Just check your fridge for whatever needs to be used up, toss them into the frittata, then whip up a simple side salad as it bakes! Dinner is DONE!

Frittatas can be served either warm or cold, which makes them even more flexible. Bake one up on Sunday, then pack up the leftover slices for tomorrow’s lunch!

Other Frittata Flavor Ideas

We kept our frittata simple below with just some onion, spinach, tomatoes, and feta, but the flavor possibilities are endless! Here are some other flavor combination ideas:

Side view of a slice of frittata
Overhead view of a spinach and tomato frittata

How to Make a Frittata

Frittatas are an easy and inexpensive way to use up leftovers in your fridge, and they're great for breakfast, lunch, or dinner! 
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Italian
Total Cost $5.11 recipe / $0.85 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 slices
Calories 159kcal
Author Beth – Budget Bytes

Ingredients

  • 6 large eggs $1.16
  • 1/4 cup milk $0.06
  • 1/2 tsp salt $0.03
  • 1/4 tsp pepper $0.02
  • 2 Tbsp cooking oil $0.08
  • 1 yellow onion $0.36
  • 2 cups fresh spinach (about 4 oz.) $0.99
  • 1 pint grape tomatoes $2.00
  • 1/4 cup crumbled feta $0.41

Instructions

  • Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper. Set the eggs aside.
  • Dice on yellow onion. Heat a 10-inch oven-safe skillet over medium, then add the cooking oil and onion and sauté until the onions are soft and translucent.
  • Meanwhile, roughly chop the spinach and slice the tomatoes in half.
  • Add the spinach and tomatoes to the skillet and stir to combine with the onions.
  • Before the spinach has a chance to cook or wilt, pour in the egg mixture (it's okay if the eggs don't fully cover the vegetables). Top with the crumbled feta.
  • Let the frittata continue to cook over medium just until the eggs are set around the edges (about 3 minutes).
  • Transfer the frittata to the oven and bake for about 15 minutes, or just until the eggs are set in the center (total bake time will vary). Remove the frittata from the oven and let rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1slice | Calories: 159kcal | Carbohydrates: 6g | Protein: 9g | Fat: 11g | Sodium: 352mg | Fiber: 2g

How to Make Frittatas – Step by Step Photos

Eggs milk salt and pepper in a bowl with a whisk.

Preheat the oven to 350ºF. In a large bowl, whisk together six large eggs, ¼ cup milk, ½ tsp salt, and ¼ tsp pepper. Set the eggs aside.

Sautéed onions in a skillet.

Sauté your meat or vegetables in a 10-inch oven-safe skillet over medium heat. Because the frittata cooks quickly, you can leave some vegetables fresh instead of sautéing, if desired. For this frittata, we sautéed one yellow onion in 2 Tbsp cooking oil and added the rest of the vegetables fresh.

Chopped spinach on a cutting board.

When using fresh spinach, it’s best to roughly chop it into smaller, bite-sized pieces to avoid large, stringy pieces of spinach in your frittata. We used 2 cups of packed spinach (about 4 oz.) for this frittata and one pint of grape tomatoes (sliced in half).

Spinach and tomatoes combined with onions in the skillet.

Add the chopped spinach and tomatoes to the skillet with the onions and stir briefly to combine.

Eggs being poured into the skillet.

Before the spinach has a chance to cook or wilt, pour in the egg mixture. It’s okay if the eggs don’t fully cover the vegetables. Top with the crumbled feta or cheese of choice.

Frittata topped with cheese and edges set.

Continue to cook the frittata over medium heat just until the eggs begin setting around the edges (this only takes a few minutes).

Baked frittata in the skillet.

Transfer the frittata to the oven and bake for about 15 minutes, or just until the center is set. The total cooking time will vary slightly depending on the type of skillet used and how much the eggs had set while on the stovetop. It’s okay if the eggs still jiggle a little in the center; they will continue to cook through residual heat for a few minutes after it is removed from the oven. Avoid overcooking the frittata.

Sliced frittata in the skillet, one slice being lifted.

Remove the frittata from the oven and let rest for five minutes before slicing into six pieces and serving!

A slice of frittata on a plate with a simple side salad.

Check out these other great egg dishes:

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Deruny (Draniki) – Ukrainian Potato Pancakes

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs.

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I learned to make Deruny (Ukrainian potato pancakes) when I was growing up and they’ve been a favorite of mine ever since. They’re easy, budget-friendly, filling, and taste like home! I know you’re going to love this simple but delicious recipe.

Close up of potato pancakes on a plate with sour cream.

What is Deruny?

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs. The pancakes are pan-fried in a generous amount of any mild-tasting or neutral oil, like avocado oil.

The name Deruny means “to grate” and while it’s a labor-intensive process that requires a bit of muscle work, it is that process that results in an authentic dish. You can combine all ingredients in a food processor to speed up the process. The taste will be slightly different, but it still works.

What to Serve with Deruny

Deruny are traditionally served with a dollop of sour cream as a main dish for dinner or breakfast. In Ukraine, savory dishes, especially potatoes, are a popular breakfast food.

Deruny can also be served as a part of a large spread or as a side dish at large gatherings or celebrations.

You can pair deruny with quick and easy traditional Ukrainian cucumber and tomato salad.

What Else Can I Add to Potato Pancakes?

Deruny is a very simple recipe. However, there are some variations among the families mostly due to personal taste preferences and ingredients available on hand.

I use russet potatoes but yellow Yukon gold or red potatoes will also work. Any potato will work except baby potatoes, of course. You can use yellow or white onion.

You can add a clove or two of freshly grated garlic and a bit of chopped fresh dill. If you have gluten intolerance I am pretty sure you can use all-purpose gluten-free flour, just not almond flour or coconut flour.

How to Store Leftovers

Leftovers can be refrigerated in an airtight container for up to 5 days. That’s if you have any! No need to reheat as deruny taste amazing cold!

Tips for Making Potato Pancakes

  • Keep peeled potatoes in a bowl with cold water while peeling and grating other potatoes to prevent from browning.
  • Make sure to wear gloves when grating potatoes and onion. It is very easy to damage your skin when grating on star-shaped side of the grater.
  • Use mild tasting oil like avocado oil, light olive oil or grapeseed oil for frying as deruny absorb quite a bit of oil during frying. Extra virgin olive oil or vegetable oil will overpower the taste of potato pancakes.
Overhead view of potato pancakes on a plate with sour cream.
Close up side view of Deruny on a plate with sour cream.

Deruny (Ukrainian Potato Pancakes)

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs.
Course Dinner, Side Dish
Cuisine Ukrainian
Total Cost $2.77 recipe / $0.46 serving
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 about 5 Deruny each
Calories 252kcal
Author Olena Osipov

Equipment

Ingredients

  • 2.5 lbs. russet potatoes $1.75
  • 1 yellow onion $0.38
  • 2 large eggs $0.39
  • 2-3 Tbsp all-purpose flour $0.02
  • 1 tsp salt $0.05
  • 1/4 tsp black pepper $0.02
  • 3-4 Tbsp cooking oil (for frying) $0.16

Instructions

  • Peel the potatoes and onion, then rinse with cold water.
  • In a large bowl, grate potatoes and onion on the star-shaped side of a grater, taking turns and mixing the grated mixture. This will prevent potatoes from browning.
  • Add eggs, flour, salt, and pepper and mix well. The batter will be on a liquid side. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.
  • Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown, flip and cook on the other side. Repeat with the remaining batter.
  • Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.

Nutrition

Serving: 5deruny | Calories: 252kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Sodium: 421mg | Fiber: 3g
Deruny in a skillet and on a plate.

How to Make Deruny (Potato Pancakes) – Step by Step Photos

Ingredients for potato pancakes.

For these simply potato pancakes you’ll need about 2-2.5 lbs. Russet potatoes, one yellow onion, two large eggs, 2-3 tbsp all-purpose, 1 tsp salt, 1/4 tsp ground black pepper, and 3-4 tbsp oil for frying.

Peeled potatoes and onions.

First, peel the onion and potatoes, then rinse with cold water.

Grated potato and onion in a bowl.

Grate the potatoes and onion on the star-shaped side of a grater into a large bowl, taking turns and mixing the grated mixture. This will prevent potatoes from browning.

Other ingredients for potato pancakes added to the bowl.

Add eggs, flour, salt, and pepper to the grated potatoes and onions, and mix well.

Potato pancake batter in a bowl with a spatula.

The batter will be slightly liquid. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.

Potato pancakes in a skillet half-cooked.

Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown.

Flipped deruny in the skillet.

Flip the deruny and cook on the other side. Repeat with the remaining batter.

Side view of Deruny on a plate with sour cream.

Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.

Overhead view of a plate full of Deruny with a dish of sour cream.

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Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it’s sure to liven up any dinner plate!

The post Tomato Rice appeared first on Budget Bytes.

I love a big ol’ bowl of hot rice. Rice is filling, cozy, and CHEAP. 🙌 Plus, it’s super easy to add different flavors to rice, so it never gets boring. This easy and flavorful tomato rice uses really simple ingredients that I often have on hand, and it has the most delicious bright yet savory flavor. Plus you can use it as a base for bowl meals, or you can serve it as a side to liven up your dinner plate.

Tomato rice in a bowl with limes and green onion.

What’s in Tomato Rice?

This tomato rice is similar to what a lot of people call Spanish rice or Mexican rice, although I can’t say that my technique is authentic to either culture. It’s simply rice that has been cooked with onion, garlic, diced tomatoes, tomato paste, a couple of spices (cumin and chili powder), and a flavorful broth. So simple, yet SO good! I couldn’t stop taking forkfuls right out of the pot. 😅

What Else Can I Add?

There are a lot of ways you can modify this rice to make it your own. You can swap the vegetable broth for chicken broth for a slightly different flavor, or replace the diced tomatoes with salsa or Rotel. You can also experiment with adding some extra spices, like cayenne or smoked paprika, or even squeeze a little lime juice in with the broth before cooking. Want more vegetables? Try stirring in some frozen peas or diced bell pepper.

I like to garnish the tomato rice with some sliced green onions and lime wedges, but they are not required to make the rice taste great.

Can I Use Brown Rice?

Brown rice requires more liquid and a longer simmer time (2-3 times longer) than white rice. So while I’d need to test this with brown rice before offering exact recommendations, it is definitely possible to make this tomato rice with long grain brown rice.

How to Store the Leftovers

If you plan to use your rice for meal prep or if you want to freeze the leftovers, make sure to divide the rice into single portions before refrigerating to make sure it cools down quickly once in the refrigerator. Once completely cooled, it can be transferred to the freezer for longer storage (make sure it’s in an air-tight container).

The tomato rice can be reheated quickly in the microwave. Add a sprinkle of water or an ice cube before reheating to prevent the rice from drying out.

Close up side view of a bowl of tomato rice.

Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it's sure to liven up any dinner plate!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.40 recipe / $0.30 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 186kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.37
  • 2 Tbsp cooking oil $0.08
  • 1.5 cups long grain white rice $0.56
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp ground cumin $0.02
  • 1 15oz. can petite diced tomatoes $0.79
  • 1 Tbsp tomato paste $0.08
  • 2 cups vegetable broth $0.26
  • 1/2 tsp salt $0.03

Instructions

  • Mince the garlic and finely dice the onion. Add the onion, garlic, and cooking oil to a saucepot and sauté over medium heat until the onions are soft and translucent.
  • Add the rice, chili powder, and cumin to the pot. Continue to stir and cook for a couple of minutes more to toast the rice and spices.
  • Add the diced tomatoes (with juices), tomato paste, and broth to the pot. Stir to combine and dissolve and spices that are stuck to the bottom.
  • Place a lid on the pot, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to low (or just above low) to bring the broth down to a gentle simmer.
  • Let the rice gently simmer for 20 minutes without lifting the lid or stirring. After 20 minutes, remove the pot from the heat, and let the rice rest for five minutes without lifting the lid.
  • After resting, fluff the rice with a fork to redistribute the tomatoes throughout. Serve hot!

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Sodium: 471mg | Fiber: 2g
Overhead view of a pot full of tomato rice with limes and green onion.

How to Make Tomato Rice – Step by Step Photos

Chopped onion and garlic on a cutting board.

Start by mincing two cloves of garlic and finely dicing one onion.

sautéed onion and garlic in the pot.

Add the onion and garlic to a sauce pot with 2 Tbsp cooking oil. Sauté over medium until the onions are soft and translucent.

Rice and spices added to the pot.

Add 1.5 cups long grain white rice, ½ tsp chili powder, and ¼ tsp cumin to the pot.

Rice and spices cooked in the pot.

Cook and stir the rice and spices for a couple of minutes more to slightly toast the rice and spices.

Tomatoes and broth added to the pot.

Add one 15oz. can of petite diced tomatoes (with juices), 1 Tbsp tomato paste, 2 cups vegetable broth, and ½ tsp salt to the pot. Stir to combine and dissolve any spices stuck to the bottom of the pot. I like to keep frozen tomato paste on hand in one tablespoon portions, just for recipes like this!

Tomato rice before simmering.

Place a lid on the pot, turn the heat up to high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low (or lightly above low) to bring the broth down to a gentle simmer.

Simmered rice in the pot with tomatoes on top.

Let the rice gently simmer for 20 minutes without stirring or lifting the lid. After 20 minutes, remove the pot from the heat (lid still on) and let the rice rest for 5 minutes. This is what it looks like after simmering.

Fluffed tomato rice in the pot.

Fluff the rice with a fork to redistribute the diced tomatoes, which float to the top as the rice simmers.

Lime being squeezed over the rice in a bowl.

Serve hot! I like to garnish with a little lime and green onion, but it’s not necessary! The rice tastes great on its own, too. :)

Try These Other Flavored Rice Recipes:

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Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.

Originally posted 6/11/2016, updated 8/8/2022.

Three Portobello Fajitas on a plate.

Portobello Mushrooms on a Budget

Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose! 

Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side. 

Make it Spicy or Mild

The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika. 

Meal Prep It!

The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!

For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.

What to Serve with Portobello Fajitas

Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo

Roasted portobello and vegetables on a sheet pan.

Three portobello fajitas on a plate.

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
Course Dinner
Cuisine Southwest
Total Cost $10.81 recipe / $2.70 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (two fajitas each)
Calories 423kcal
Author Beth - Budget Bytes

Ingredients

FAJITA SPICE MIX

  • 1 Tbsp chili powder* $0.30
  • 1/2 tsp chipotle powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1 tsp cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 tsp sugar** $0.05
  • 1/2 tsp salt $0.03

FAJITAS

  • 2 portobello mushroom caps $3.99
  • 2 bell peppers (any color) $2.29
  • 2 yellow onions $0.64
  • 3 Tbsp olive oil $0.38
  • 8 small flour tortillas (6-inch) $1.00
  • 1 avocado $1.09
  • handful cilantro (optional) $0.25
  • 1 fresh lime $0.59

Instructions

  • Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
  • Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
  • Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
  • After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Nutrition

Serving: 1Serving | Calories: 423kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Sodium: 782mg | Fiber: 9g

side view of three portobello fajitas on a plate.

How to Make Sheet Pan Portobello Fajitas – Step by Step Photos

Fajita spices in a wooden bowl.

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt. 

Whole vegetables on a cutting board.

I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.

Sliced vegetables on a baking sheet.

Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Spices being sprinkled over the sliced vegetables.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Seasoned vegetables ready to roast.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Roasted vegetables on the sheet pan.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air. 

Finished fajita vegetables on the baking sheet with lime and cilantro.

After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Three portobello fajitas on a plate.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Overhead view of the fajita vegetables on a sheet pan.

Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!

Chipotle Portobello Oven Fajitas are an easy and flavor packed dinner perfect for summer. BudgetBytes.com

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Bún Chả (Vietnamese Meatballs)

Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.

The post Bún Chả (Vietnamese Meatballs) appeared first on Budget Bytes.

This light and fresh Bún Chả recipe features flavorful and juicy pork meatballs paired with vermicelli noodles and plenty of herbs and vegetables. Bún chả is light yet filling and it comes together effortlessly in a few straightforward steps. Served with a homemade dipping sauce, this refreshing recipe is perfect for a hot summer day or as a make-ahead meal.

Close up of Bún chả in a bowl with rice noodles and vegetables.

What is Bún Chả?

Growing up, I didn’t realize there was a name for these delicious juicy pork meatballs. They were just something my mom made for me because it was one of the five things that I was willing to eat without question. It’s a recipe that you can easily make, you can scale it up or down, and most importantly, it’s super flavorful. 

Bún chả, also known as Vietnamese pork meatballs with vermicelli noodles, is a popular Vietnamese dish that is thought to have originated in Hanoi. You can find them served anywhere from street food stalls to restaurants in Hanoi. While a popular lunchtime recipe, you can enjoy this recipe any time of the day. I love how refreshing the noodles, vegetables, and herbs are on a hot summer day. You can even find Anthony Bourdain and Barack Obama enjoying it on an episode of Parts Unknown!

What is fish sauce? 

Fish sauce is the secret ingredient of this entire recipe. It goes into the meatballs as well as the dipping sauce (nước chấm) and is an absolute umami bomb. It is a liquid condiment that is made from fermenting fish over time. It adds major savory, salty, and general deliciousness to the overall dish. You can find fish sauce in the international aisle in most grocery stores, or at an Asian grocer.

Bún chả being dipped in a bowl of sauce with ingredients on the sides.

What is lemongrass? 

Lemongrass is an aromatic herb that has a fragrant complex flavor that is bright and citrusy. You can purchase lemongrass fresh or frozen. I usually find frozen lemongrass at Asian grocers and like to stock up my freezer with them. If you can’t find lemongrass, lemon zest and some ginger could work in a pinch, but I highly recommend not substituting the lemongrass because it is key to achieving the authentic Vietnamese flavor profile.

When using fresh lemongrass, keep in mind that the bottom woody section should be discarded. I’ve been noticing more chain grocery stores carrying fresh lemongrass so you should be able to find it relatively easily. If not, check where the ginger paste is kept and you might find lemongrass paste instead for an easy swap!

How to store leftovers

This recipe is perfect for meal prepping! Store the rice noodles, veggies, and herbs in one container and the pork meatballs in another container. This makes reheating the meatballs much easier, especially at work. Everything should keep and stay fresh for up to 4 days when stored in an airtight container in the fridge. 

Tips for Making Bún Chả

  • Do not overpack the meatballs while shaping the meatballs as you do not want them to be dense. 
  • For uniformed meatballs, use a cookie scoop. This helps them cook evenly as well. You do not want to go any larger than around a golf ball’s size.
  • For the nước chấm, feel free to adjust the ingredients to suit your tastes. 
  • While I use a non-stick skillet, you can use a grilling pan or cast-iron skillet as well. 
  • When buying rice vermicelli noodles, make sure to double-check the ingredients. At first glance, they look similar to cellophane noodles but they are not the same.
Close up side view of Bún chả in a bowl with rice noodles and vegetables.
Close up side view of Bún chả in a bowl with rice noodles and vegetables.

Bún chả

Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.
Course Dinner, Lunch, Main Course
Cuisine Vietnames
Total Cost $16.22 recipe / $4.06 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 469kcal
Author Carmy Do

Ingredients

Meatballs

  • 1 lb. ground pork $4.49
  • 3 cloves garlic, finely chopped $0.24
  • 1/4 cup chopped shallot $0.68
  • 4 Tbsp minced lemongrass $0.60
  • 2 Tbsp honey $0.24
  • 1 Tbsp fish sauce $0.23
  • 1 tsp salt $0.05
  • 1/4 tsp pepper $0.02

Dipping Sauce (​​Nuoc Cham)

  • 1/4 cup lime juice (about 2 limes) $1.20
  • 3/4 cup water $0.00
  • 3 Tbsp fish sauce $0.68
  • 1 Thai red chili pepper $0.10
  • 1 clove garlic, minced $0.08
  • 2 Tbsp sugar $0.02
  • 1 carrot, thinly sliced $0.16

Bowls

  • 8 oz. rice vermicelli noodles $2.99
  • 1 head butter lettuce $1.59
  • 1 handful fresh mint $2.19
  • 1 carrot, sliced $0.16
  • 1/2 cucumber, sliced $0.50

Instructions

For the Meatballs:

  • CHop the garlic and shallots, and mince the lemongrass.
  • In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.
  • Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.
  • In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

For the Sauce:

  • Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.

For the Bowls:

  • Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).
  • Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.

Notes

Editor’s note: The prices listed above are from U.S. chain grocery stores. If you have an Asian market in your area you’ll be able to source ingredients like fish sauce, lemongrass, limes, Thai chilis, mint, and rice noodles for much cheaper and often with much higher quality.

Nutrition

Serving: 1bowl | Calories: 469kcal | Carbohydrates: 40g | Protein: 22g | Fat: 24g | Sodium: 2098mg | Fiber: 3g
Overhead view of Bún chả in a bowl with rice noodles and vegetables.

How to Make Bún chả – Step by Step Photos

Prepared aromatics for the meatballs on a cutting board.

First, prepare the aromatics for the meatballs. Mince three cloves of garlic, ¼ cup shallots, and 4 tablespoons lemongrass.

Meatball ingredients in a bowl.

Add the garlic, shallots, and lemongrass to a bowl with about one pound of ground pork, 2 Tablespoons of honey, 1 Tablespoon fish sauce, 1 teaspoon salt, and ¼ teaspoon pepper. Mix the ingredients together then set the mixture aside for 1 to 2 hours in the fridge so the flavors can blend.

Shaped meatballs in a casserole dish.

Shape the mixture into small meatballs, and then gently flatten them a bit. To help divide the mixture evenly, first, dive the meat into four equal pieces, then divide each quarter into five pieces to yield 20 meatballs.

Cooked meatballs in a skillet.

Heat a large skillet over medium. Once hot, add a tablespoon or two of cooking oil and swirl to coat. Add the meatballs to the hot skillet in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

Prepared dipping sauce in a small container with a whisk.

For the sauce, whisk together ¼ cup lime juice, ¾ cup water, 3 Tablespoons fish sauce, 1 minced clove of garlic, 1 finely chopped red chili, 2 Tablespoons of sugar, and some thinly sliced carrots (optional garnish). Taste the sauce and adjust the ingredients to your taste buds.

Cooked rice noodles draining in a sieve over a bowl.

Prepare the vermicelli noodles according to package instructions (they usually require cooking for 2-3 minutes in a pot of boiling water). Drain the noodles and set them aside.

Chopped vegetables on a cutting board.

Prepare the rest of the vegetables for your bowls. Slice a cucumber, slice a carrot into matchsticks, pull a handful of mint leaves from the stems, and wash some tender lettuce.

Finished Bún chả bowl from above.

Build the Bún chả bowls by adding the rice vermicelli noodles to a bowl along with some lettuce, cucumber, carrot, and Bún chả. Dip the Bún chả into the sauce, or drizzle a little over the bowl.

Bún chả in a bowl of dipping sauce.

SO fresh and so GOOD!

Overhead view of Bún chả in a bowl with noodles and vegetables, dipping sauce on the side.

The post Bún Chả (Vietnamese Meatballs) appeared first on Budget Bytes.

Panzanella

This panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.

The post Panzanella appeared first on Budget Bytes.

My friends, don’t sleep on this simple Panzanella salad! It’s a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time. What’s not to love?!?!

Overhead shot of panzanella salad in a white bowl.

What Is Panzanella?

Panzanella is a hearty Tuscan salad and an OG food waste recipe. It was created by Italian peasants to keep stale bread out of the trash and to use up garden produce before it spoiled. It can be made with almost any combination of fruits and veggies, but traditionally, the stars of the show are juicy summer tomatoes and crusty bread that’s had time to absorb the salad’s tangy dressing.

Ingredients You’ll Need

You’ll need some day-old bread, ripe tomatoes, some fresh greens, and any other summer fruit and veg you want to take advantage of. You can dress it with your favorite bottled dressing, or you can use our easy homemade balsamic vinaigrette. Beth and I added mozzarella pearls because, YES. Then we just drizzled it with a little olive oil and vinegar that we emulsified in a mason jar. (That’s just chef-speak for shaking the ever-living life out of it until the oil and vinegar transform into a creamy dressing.)

How Long Does Panzanella Last?

While it lives forever in my dreams, in real life, Panzanella doesn’t last longer than a day. You’ll need to make it an hour or so before serving to give the bread time to soak up the dressing.

Can I Meal-Prep Panzanella?

I’ve had lots of success prepping Panzanella components ahead of time. Chop and toast the bread, cool it, then store it in an air-tight container with a folded paper towel in it to absorb humidity. Slice and salt the tomatoes and store them in an airtight container as well. The salt forces them to release their juices, which you can then incorporate into your dressing. Chop the rest of your ingredients and also store them in your fridge in an airtight container. Then it’s as easy as mixing everything together with greens and dressing. Toasted bread will stay fresh at room temperature for a few days. Chopped produce will also stay fresh for a few days in the fridge.

Side view of panzanella salad in a white bowl.
Overhead shot of panzanella salad in a white bowl with wood serving spoons next to it.

Panzanella

This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
Course Salad
Cuisine Italian
Total Cost $13.54 recipe / $2.26 serving
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 2 cups each
Calories 254kcal
Author Monti – Budget Bytes

Ingredients

  • 3 cups bread, cubed $2.00
  • 1/4 cup olive oil, divided $0.64
  • 1 pint cherry tomatoes $3.49
  • 1 nectarine $0.90
  • 1 cucumber $0.69
  • 1/2 red onion $0.40
  • 10 oz. baby spring mix $3.49
  • 4 oz. mozzarella pearls $1.75
  • 1 tsp salt $0.08
  • 1 Tbsp red wine vinegar $0.10

Instructions

  • Preheat the oven to 400°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
  • While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
  • Once the bread has toasted, pull it from the oven, and allow it to cool.
  • Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
  • Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
  • Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Nutrition

Serving: 2cups | Calories: 254kcal | Carbohydrates: 23g | Protein: 9g | Fat: 15g | Sodium: 664mg | Fiber: 3g
Overhead shot of panzanella salad in a white bowl with wood serving spoons next to it.

How to Make Panzanella- Step by Step Photos

Overhead shot of cubed bread in a sheet pan being dressed with olive oil .

Slice three cups of day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.

Overhead shot of chopped onions, tomatoes, cucumbers, and nectarines on a wood cutting board.

While the bread toasts, wash all of the produce. Slice the pint of cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice half of a red onion in 1/4 inch thick half moons.

Overhead shot of panzanella salad croutons in a sheet pan.

Once the bread has toasted, pull it from the oven, and allow it to cool.

Overhead shot of panzanella salad components.in a white bowl.

Add the toasted bread to a very large bowl and top with 10 oz. of salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)

Overhead shot of panzanella salad being dressed in a white bowl with wood serving spoons next to it.

Add the remaining 3 tablespoons of olive oil, the tablespoon of vinegar, and the teaspoon of salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.

Overhead shot of panzanella salad in a white bowl.

Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Side shot of panzanella salad in a white bowl.

Check out these other great summer salads

The post Panzanella appeared first on Budget Bytes.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

Arroz con Pollo is a mouth-watering, budget-friendly, one-pot chicken and rice dish that’s perfect for a weeknight meal.

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

Arroz con Pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish, that only has about ten minutes of hands-on cooking time, and is ready to go in a little over a half hour. Win, win, win, win, win!! It’s a staple on many Latin American tables, though the ingredients and techniques used to make the dish vary depending on what country you’re in. This arroz con pollo recipe is the Puerto Rican version, and the one I grew up eating at my Abuela’s (grandmother’s) table.

Arroz con pollo on a white dish with a black fork in it.

What is arroz con pollo?

At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is rendered a bright yellow by annatto, the same spice that gives cheddar cheese its signature golden hue. It gets earthy herbal notes from the recaito (aka sofrito), a fragrant puree of cilantro, yellow onions, green bell peppers, and garlic. And there are delightful pops of acidity from the Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make for an easy substitute.

What cuts of chicken should I use?

You can use any cut of chicken, though you should be mindful that darker meat, like thighs and drumsticks, are more forgiving of a longer cooking time because of their higher fat content. Chicken breasts can dry out fairly quickly, so keep an eye on them. You can also keep the chicken pieces whole or on the bone. For pickier eaters, feel free to slice the chicken into bite-size pieces before cooking. If you use cuts with skin on, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crispy and then use as a garnish.

Can I substitute the rice?

If you want to substitute the white rice for brown, you’ll need to add more chicken stock. For 2 cups of brown rice use 4 cups of chicken stock. You will also need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won’t need to cook it as long, as it will turn to mush. Decrease the amount of chicken stock to 1 cup and cook the chicken in the liquid until it has reached 160 to 165ºFs. Remove the chicken from the pan and then stir in the cauliflower rice and the peas. Cook for just a few minutes until tender, add the chicken back to the pot, and garnish.

Over head view of arroz con pollo in a red Dutch oven.

Do I have to use chicken stock?

While chicken stock is traditional, you can substitute it with veggie stock or even salted water if you prefer. If you’re trying to waste less food, you can also use bean water. For creamier results with heavy tropical vibes, use a mixture of half chicken stock and half coconut milk.

What can I serve it with?

Arroz con Pollo is a full meal, but it is traditionally served with a few slices of ripe avocado. You can make a vibrant and simple side salad as well. I also love it with a few hearty slices of garlic bread.

Does arroz con pollo freeze well??

Arroz con Pollo is perfect for meal prep and freezer meals. It will last up to three days in your refrigerator. Sprinkle it with a little water before reheating to loosen it up. If freezing, make sure that everything has cooled before portioning into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to the tippy top or by placing a piece of wax paper on top of the rice, so it isn’t exposed to air.

close up side view of Arroz con Pollo in the pot.
Over head view of arroz con pollo in a red Dutch oven.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.
Course Dinner, Main Course
Cuisine Latin
Total Cost $12.30 recipe / $2.46 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 591kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 tsp adobo seasoning $0.20
  • 1.5 lbs boneless chicken thighs $6.49
  • 2 2/3 Tbsp cooking oil, divided $0.11
  • 1/4 cup sofrito $0.36
  • 1 red bell pepper, small dice, divided $0.98
  • 1/2 yellow onion, small dice $0.19
  • 3 cloves garlic, minced $0.24
  • 2 Tbsp tomato sauce $0.06
  • 1/2 cup pimiento stuffed Spanish olives $1.16
  • 2 cups rice $0.74
  • 2 1/2 cups chicken stock $1.12
  • 1/4 tsp salt $0.02
  • 1 1/2 tsp sazón seasoning $0.19
  • 1/2 cup frozen green peas $0.33
  • 1/4 cup cilantro (optional garnish) $0.11

Instructions

  • Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
  • Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
  • Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
  • Add the rice and sazón and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
  • Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
  • Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 70g | Protein: 36g | Fat: 17g | Sodium: 763mg | Fiber: 3g

How to Make Arroz con Pollo – Step by Step Photos

Raw chicken marinating in a white dish.

Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and 2 teaspoons of adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.

Raw chicken browning in a Dutch oven.

Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Sofrito, onions, and red peppers browning in a red Dutch oven.

Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes.

Olives, tomato sauce, and other ingredients browning in a Dutch oven.

Add the garlic, tomato sauce, and olives.

Spatula cutting through ingredients in a red Dutch oven.

Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.

Adding sazon to ingredients in a Dutch oven.

Add the rice and sazón and gently mix it into all of the ingredients, so that every grain is covered in the sauce.

Adding chicken stock to ingredients in a red Dutch oven.

Add chicken stock and bring to a boil.

Rice in a red Dutch oven that has had chicken stock cooked out of it.

Allow mixture to boil without a lid, undisturbed, until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.

Rice topped with chicken in a red Dutch oven.

Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.

Green peas being stirred into rice in a red Dutch oven.

Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice.

Finished arroz con pollo in a red Dutch oven.

Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Arroz con Pollo on a plate with a fork.

Try These Other One Pot Chicken Recipes:

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.