Curried Chicken, Chickpea & Arugula Wraps

These curried chicken & arugula wraps are proof that lunch doesn’t have to be boring: healthy and satisfying with a mix of tantalizing flavors and textures that’ll make your tastebuds happy indeed. Featuring a curried chicken and chickpea salad, sweet tart cranberry sauce, crunchy almonds and a pile of spicy greens and herbs, these fresh […]

The post Curried Chicken, Chickpea & Arugula Wraps first appeared on Love and Olive Oil.

These curried chicken & arugula wraps are proof that lunch doesn’t have to be boring: healthy and satisfying with a mix of tantalizing flavors and textures that’ll make your tastebuds happy indeed.

Featuring a curried chicken and chickpea salad, sweet tart cranberry sauce, crunchy almonds and a pile of spicy greens and herbs, these fresh and flavorful curried chicken wraps are sure to be a new lunch favorite.

One cut Curried Chicken, Chickpea & Arugula Wrap on a plate, bowls of ingredients blurred in the background.

Lunch has always been a struggle for us. Working from home, you think it wouldn’t be, but unless we have leftovers from the night before (which we often do, we’re masters at cooking for 4 despite there being only 2 of us) our well of lunch-inspiration is disappointingly shallow.

We went through a long stretch of cheesiness (get it, cheese? stretch?) with grilled cheese, quesadillas, or cobbled together cheese and crackers being the most common of our lunch choices, along with the holy trinity of ‘salad’ sandwiches (chicken salad, tuna salad, and egg salad).

But in an effort to eat a bit less cheese, we turned to wraps, and quickly realized that basically any kind of sandwich or salad (or salad sandwich), can, in actuality, become a wrap.

Still, as good as a chicken caesar salad or turkey club wrap is, it gets repetitive after the first week or two. And the quickest way to turn us off from something is to overdo it. Needless to say we try to mix up the wrap flavors regularly to keep it fresh, so we’re always looking for inspiration.

(more…)

Pesto Potato Salad

Parsley Pesto Potato Salad is an inexpensive, filling, and vibrantly flavored side dish that’s perfect for any summer meal.

The post Pesto Potato Salad appeared first on Budget Bytes.

I could pretty much live off of potato salad, especially when there are so many different varieties out there to choose from. I’m leaning heavily on potatoes lately because they’re filling and cheap, so I whipped up a quick budget-friendly parsley pesto to turn my potatoes into a creamy and vibrant Pesto Potato Salad. Bonus, we roasted up the leftover potatoes the next day and they turned into a deliciously crispy side dish for dinner! (More on that below.)

Originally posted 3-30-3014, updated 7-16-2022.

Overhead view of parsley pesto potato salad in a bowl.

Budget-Friendly Homemade Pesto

To keep this recipe affordable AND super flavorful, I made my own homemade parsley pesto. Parsley is a fraction of the price of fresh basil, and I skipped the pinenuts to make it even more affordable. Even without basil or pinenuts, this pesto is super flavorful and the most beautiful vibrant green color you’ve ever seen. If you have a little wiggle room in your budget and want to add some other nuts, you can try adding some walnuts, sunflower seeds, or pumpkin seeds.

What Type of Potatoes to Use

Because I made such big budget cuts with my pesto, I decided to splurge a little and go with baby gold potatoes. These cute little potatoes are tender and smooth, and hold their shape well, making for a very pretty potato salad. That being said, you can swap in virtually any type of potato, so go with whatever variety fits your budget. If you’re using a larger variety potato, just cut them into smaller pieces before boiling so the cook time doesn’t increase too much.

Make it Creamy or Not

The original version of this recipe was just roasted potatoes drenched in the parsley pesto itself, but this time I wanted to go for a slightly more creamy and moist potato salad. So I boiled the potatoes rather than roasting them and I mixed a little mayonnaise into the pesto to make a creamy-pesto dressing. But the mayo is totally optional! If you want to do the pesto on its own, this salad will still be amazing and fully flavored.

Repurpose the Leftovers!

We had a little fun with the leftovers of this potato salad. We smashed the potatoes on a lined baking sheet and roasted at 400ºF for 20-30 minutes, or until they were deliciously crispy on the edges. That mayo-pesto combo made the potatoes super crispy and the flavor was just SU-PERB.

Side view of a bowl of pesto potato salad.

Overhead view of parsley potato salad in a bowl.

Pesto Potato Salad

Parsley Pesto Potato Salad is an inexpensive, filling, and vibrantly flavored side dish that's perfect for any summer meal.
Course Dinner, Side Dish
Cuisine American
Total Cost $5.31 recipe / $0.89 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 181kcal
Author Beth - Budget Bytes

Ingredients

  • 1.5 lbs. potatoes $3.65
  • 1/2 bunch Italian parsley $0.70
  • 1 clove garlic $0.08
  • 1/4 cup grated Parmesan $0.36
  • 1 Tbsp lemon juice $0.04
  • 1/8 tsp salt $0.01
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp mayonnaise $0.15

Instructions

  • Add the potatoes to a pot and cover with water. Add about a tablespoon of salt to the water, cover the pot, and bring the water to a boil.
  • Boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the potatoes and allow them to cool.
  • While the potatoes are boiling, make the pesto. Add the parsley, garlic, Parmesan, lemon juice, salt, and olive oil to a food processor. Pulse until the ingredients form a slightly chunky paste.
  • Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that the flavor will mellow some once the mayonnaise is added and the pesto is mixed with the potatoes, so you want it to be strongly flavored.
  • Stir the mayonnaise into the pesto to create the creamy pesto dressing.
  • Once the potatoes have cooled enough to handle, slice them in half (or cut them into 1-inch pieces if using larger potatoes).
  • Add the potatoes and dressing to a bowl and stir until the potatoes are well coated. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Sodium: 161mg | Fiber: 3g

How to Make Pesto Potato Salad – Step by Step Photos

Baby potatoes in a pot with water.

Add 1.5 lbs. potatoes to a pot and cover with water. Add a tablespoon of salt to help flavor the potatoes. Cover the pot and bring the water to a boil. Continue to boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the cooked potatoes and allow them to cool.

Pesto ingredients in the food processor.

While the potatoes are cooling, make the pesto. Add ½ bunch of parsley to a food processor along with 1 clove of garlic, ¼ cup grated Parmesan, 1 Tbsp lemon juice, ⅛  tsp salt, and 2 Tbsp cup olive oil. You can make a double batch of pesto, if desired, and freeze half!

Finished parsley pesto in a food processor.

Pulse the mixture until it forms a slightly chunky paste.

close up of parsley pesto on a spatula.

Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that it will mellow a bit with the mayonnaise and once spread once mixed with the potatoes.

Mayonnaise added to the pesto in a bowl with a spatula.

Stir 2 Tbsp mayonnaise into the pesto to create a creamy pesto dressing for the potato salad.

Sliced potatoes on a cutting board.

Once the potatoes are cool enough to handle, slice them in half (or cut into 1-inch pieces if using a larger potato).

Creamy pesto dressing added to the potatoes in a bowl.

Add the creamy pesto dressing to the potatoes in a bowl…

Finished parsley pesto potato salad in a bowl with a spatula.

And then stir until everything is coated and you’re done! Enjoy your potato salad with any of your summer meals.

Overhead view of parsley potato salad in a bowl.

Love Potato Salad? Try These Potato Salad Recipes:

The post Pesto Potato Salad appeared first on Budget Bytes.

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!

The post BIG Kale Pasta Salad appeared first on Budget Bytes.

I probably wouldn’t survive the summer if it wasn’t for big cold “meal salads” like this Big Kale Pasta Salad. It’s cold, filling, has tons of flavors and textures to keep me interested, and it’s just super easy to pull together. Oh, and it holds up REALLY well in the fridge, too. So yeah, it pretty much wins the “perfect summer meal” prize. :)

Overhead view of a serving bowl full of kale pasta salad with toast in the side.

What’s in the BIG Kale Pasta Salad?

I combined a few of my favorite things for this BIG kale pasta salad. I used my favorite homemade balsamic vinaigrette to massage the kale and make it a little more tender, then added some chickpeas for extra bulk, grape tomatoes for freshness, red onion for a savory note, and a little Parmesan for more umami. This one is hitting all the bases!

Dressing Options

If you’re not into balsamic dressing or you just don’t want to make your own, any store-bought vinaigrette-style dressing will be great with this salad. Italian dressing, Caesar dressing, or tomato basil vinaigrette would also be good.

What Else Can I Add?

As with most salads, this Big Kale Pasta Salad is extremely flexible. Here are some other great ingredient options that you could add in place of or in addition to what I used:

  • Grilled chicken
  • Kidney beans
  • Feta
  • Pickled red onions
  • Crispy chickpeas
  • Olives
  • Shredded carrot
  • Toasted pita
  • Baked salmon
  • Sun dried tomatoes
  • Avocado
  • Hard boiled egg
  • Diced mozzarella
  • Cured meat (salami, pepperoni, etc.)

How Long Does it Last?

This salad will stay good in the fridge for about 4-5 days. Kale holds up beautifully to dressing and pasta salads in general also hold up very well. If you plan to meal prep the salad, I do suggest that you reserve the rest of the dressing after massaging the kale to add to the salad just before serving (to prevent the salad from drying out as it’s refrigerated).

A bowl of kale pasta salad next to the serving dish.
Overhead view of the serving bowl full of kale pasta salad.

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!
Course Dinner, Lunch, Salad
Cuisine American
Total Cost $7.88 recipe / $1.31 serving
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 2 cups each
Calories 355kcal
Author Beth – Budget Bytes

Ingredients

Creamy Balsamic Vinaigrette

  • 1/3 cup olive oil $0.85
  • 3 Tbsp balsamic vinegar $0.42
  • 2 Tbsp mayonnaise $0.15
  • 1/2 Tbsp Dijon mustard $0.09
  • 1 clove garlic, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 8 oz. penne pasta $0.67
  • 8 oz. chopped kale* $1.50
  • 1 pint grape tomatoes $2.00
  • 1/2 red onion $0.22
  • 1 15oz. can chickpeas $1.09
  • 1/2 cup grated Parmesan $0.72

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.
  • Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.
  • Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.
  • Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.
  • Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.
  • Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.

Notes

*If not using pre-chopped kale, simply remove the stems and tear or chop the kale into small pieces. Rinse and drain the kale well before using it in the salad.

Nutrition

Serving: 2cups | Calories: 355kcal | Carbohydrates: 37g | Protein: 10g | Fat: 19g | Sodium: 316mg | Fiber: 4g
Close up side view of a bowl full of big kale pasta salad.

How to Make A BIG Kale Pasta Salad – Step by Step Photos

Creamy Balsamic Vinaigrette in a bowl with a whisk.

Make the dressing first. Whisk together ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, ½ Tbsp Dijon mustard, 1 clove of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.

cooked penne in a colander.

Bring a pot of water to a boil, then add ½ lb. of pasta (any short shape). Boil until tender and then drain in a colander.

Bag of pre-chopped kale.

Meanwhile, begin to prepare the kale. I use this pre-chopped kale because it’s super convenient and also inexpensive. If you are using a bunch of kale instead of pre-chopped, simply remove the stems and chop the kale into 1-2 inch pieces. I used half of this one-pound bag for my salad.

Chopped kale in a bowl.

Before massaging the kale, it has a lot of volume and entirely fills my big salad bowl.

Massaged kale in the bowl, less volume.

Add about ⅓ of the prepared dressing to the kale and then use your hands to massage the dressing into the kale. The kale will get softer and lose volume as it is massaged. Set the kale aside.

sliced red onion in a bowl of ice water.

Slice ½ of a red onion. If red onion is a bit too strong for you, you can soak it briefly in ice water to take the sharp edge off.

Sliced grape tomatoes

Slice one pint of grape tomatoes in half.

Ingredients for salad in the bowl with dressing being poured over top.

Add the drained and cooled pasta, tomatoes, sliced onions, one drained 15oz. can of chickpeas, and ½ cup grated Parmesan to the bowl with the kale. Pour the remaining dressing over top.

sald and pepper added to tossed salad.

Stir everything together, then season the salad to taste with salt and pepper.

Finished kale pasta salad.

Enjoy the salad immediately or refrigerate for later!

Overhead view of the serving bowl full of kale pasta salad.

The post BIG Kale Pasta Salad appeared first on Budget Bytes.

Eggs & Mayo Is a Way Underrated French Bistro Dish

If you speak French, oeufs-mayo holds no secrets for you: This portmanteau of an appetizer is no more complicated than uniting hard-boiled eggs and mayonnaise— the former halved, the latter dolloped generously on top. 

“I always think of the tradition…

If you speak French, oeufs-mayo holds no secrets for you: This portmanteau of an appetizer is no more complicated than uniting hard-boiled eggs and mayonnaise— the former halved, the latter dolloped generously on top. 

“I always think of the traditional dish with the egg cut in half, from top to bottom, with the yolk on the plate and the mayo coating the white of the egg,” says author Dorie Greenspan. “But when I was at Le Paul Bert, it was upside down. I asked somebody why, and they said, ‘Because the yolk sticks to the plate!’” 

Read More >>

BLT Pasta Salad

You can’t go wrong with a classic BLT sandwich. My boys request them often, especially during the summer months when our garden tomatoes are in abundance. We also love making our BLT Salad, it’s a family favorite and a blog favorite. Well, …

You can’t go wrong with a classic BLT sandwich. My boys request them often, especially during the summer months when our garden tomatoes are in abundance. We also love making our BLT Salad, it’s a family favorite and a blog favorite. Well, if you are a BLT fan, you are in luck because we have…

Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

The post Macaroni Salad appeared first on Budget Bytes.

You can’t have a summer potluck or BBQ without a big ol’ bowl of macaroni salad. It’s a classic summer comfort food. Cold, creamy, carby, and delicious. And cheap! Which is great because we all need that right now. But macaroni salad isn’t just good for gatherings, it’s also a great side to meal prep for your lunches for the week.

Overhead view of macaroni salad in a bowl.

What’s In Macaroni Salad?

Macaroni salad starts with a base of one of our favorite budget-friendly ingredient, macaroni. We add a little celery, bell pepper, and red onion for color and crunch, and a couple of hard-boiled eggs to give the salad more heft. All of this gets finished off with a super creamy dressing made with mayo, Dijon, sweet pickle relish, vinegar, sugar, salt, and pepper. Classicly creamy, sweet, tangy, crunchy, and delicious.

Adjust the Sweetness

There are two main camps when it comes to macaroni salad, sweet and not so sweet. I like my macaroni salad with just a touch of sweetness to balance the acidity and creaminess of the dressing, so that’s what you’ll get with the recipe below. If you like a sweet macaroni salad, you can simply add more sugar to taste (up to about ¼ cup sugar).

What Else Can I Add to Macaroni Salad?

Macaroni Salad is another one of those great catch-all recipes. You can add all sorts of ingredients for color, texture, and flavor. Here are some ideas for other ingredients to add to your macaroni salad:

  • Cheddar cheese cubes
  • Broccoli florets
  • Peas
  • Black olives
  • Shredded carrots
  • Diced ham
  • Chopped parsley

How Long Does Macaroni Salad Stay Good?

Macaroni salad can be kept in the refrigerator for about 4-5 days. The macaroni will continue to absorb moisture as it sits in the refrigerator, so you may find it gets a little drier each day. If taking your macaroni salad to a potluck or BBQ, make sure to not let it sit out at room temperature for more than two hours.

close up side view of macaroni salad in a bowl.
close up side view of macaroni salad in a bowl.

Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.
Course Lunch, Side Dish
Cuisine American
Total Cost $4.89 recipe / $0.61 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 ¾ cup each
Calories 332kcal
Author Beth – Budget Bytes

Ingredients

  • 2 hard-boiled eggs $0.48
  • 1/2 red bell pepper $0.75
  • 1/2 red onion $0.20
  • 2 ribs celery $0.47
  • 8 oz. macaroni $0.67

Dressing

  • 1 cup mayonnaise $1.16
  • 1 Tbsp Dijon mustard $0.18
  • 1 Tbsp sweet pickle relish $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 1 Tbsp sugar $0.01
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02

Instructions

  • Chop the salad ingredients first, so they're ready to go. Dice the hard-boiled eggs, bell pepper, onion, and celery.
  • Boil the macaroni until tender, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
  • While the macaroni is boiling, prepare the dressing. Stir together the mayonnaise, Dijon, relish, red wine vinegar, sugar, salt, and pepper.
  • Combine the cooled and drained macaroni, egg, bell pepper, celery, and onion in a bowl. Pour the dressing over top, then stir until everything is well combined and coated in dressing.
  • Serve the macaroni salad immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.75cup | Calories: 332kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Sodium: 385mg | Fiber: 2g

How to Make Macaroni Salad – Step by Step Photos

Chopped salad ingredients on a cutting board.

Chop the macaroni salad add-ins first. Dice two hard-boiled eggs (here’s a tutorial on how to make hard-boiled eggs, if needed), ½ of a red bell pepper, 2 ribs of celery, and ½ of a red onion.

Cooked macaroni in a colander.

Next, boil 8oz. elbow macaroni until tender. Drain the pasta in a colander and rinse briefly with cool water to cool down the pasta.

Dressing ingredients in a bowl.

While the macaroni is cooking, prepare the dressing. Combine 1 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp freshly cracked pepper.

Macaroni and salad ingredients in a bowl.

Add the cooked and cooled macaroni to a large bowl along with the chopped egg, bell pepper, celery, and red onion.

Dressing poured over the salad ingredients.

Pour the prepared dressing over the salad in the bowl.

Finished macaroni salad in a bowl.

And now your macaroni salad is ready to eat! Make sure to keep it in the refrigerator if you don’t plan to serve it right away, and give it a good stir again just before serving.

close up side view of macaroni salad in a bowl.

Need more recipe ideas for your summer gatherings? Check out our round-up of Recipes for Summer BBQs and Potlucks.

The post Macaroni Salad appeared first on Budget Bytes.

Tuna Patties

Tuna Cakes are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

The post Tuna Patties appeared first on Budget Bytes.

We’ve already reached oppressive heat levels here in Tennessee, so I’m looking for all the quick low-heat meals I can get! These super simple Tuna Patties (a.k.a. Tuna Cakes) hit the spot this week. They’re quick to pull together, delicious over a bed of greens, and the perfect excuse to make my favorite Comeback Sauce. ;)

Side view of two tuna cakes on a plate of greens.

What is a Tuna Patty?

Tuna patties are just like a burger, but made with canned tuna. In addition to the tuna, they usually also contain egg and breadcrumbs to hold them together, and some seasoning for extra flavor. The mixture is then flattened into a patty and fried until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those quick and easy meals that you can make over and over without getting tired of them!

How to Season Tuna Cakes

I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So if you can’t find Tony’s or you just want to go a different route, you could use a different seasoning salt, like Lawry’s, or choose a different seasoning blend like Old Bay Seasoning, lemon pepper, or even curry powder. Just keep in mind that if your seasoning blend does not contain salt you’ll want to add a little extra to your patty mixture.

How to Serve Tuna Patties

My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my Comeback Sauce. But you could also stuff them into a pita with some tomatoes and greens, and a little sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!

Sauce Options

I’ve already mentioned that I served my tuna patties with Comeback Sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, tartar sauce, yogurt dill sauce, or creamy Caesar dressing.

Two tuna cakes drizzled with comeback sauce.
Two tuna cakes drizzled with comeback sauce.

Tuna Patties

Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $3.08 recipe / $0.77 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 patties
Calories 260kcal
Author Beth

Ingredients

  • 2 green onions, chopped $0.22
  • 2 Tbsp chopped parsley (optional) $0.10
  • 1 12oz. can chunk light tuna in water, drained $1.79
  • 1/2 cup plain breadcrumbs $0.32
  • 1 large egg $0.24
  • 2 Tbsp mayonnaise $0.15
  • 1.5 tsp lemon juice $0.02
  • 1 tsp seasoning salt* $0.10
  • 2 Tbsp cooking oil $0.08

Instructions

  • Roughly chop the parsley and green onions. Drain the canned tuna well.
  • Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
  • Divide the mixture into four equal portions, then shape each portion into a patty.
  • Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
  • Serve warm over a bed of greens or stuffed into a pita!

Notes

*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend. See the remarks about seasoning options above the recipe.

Nutrition

Serving: 1patty | Calories: 260kcal | Carbohydrates: 11g | Protein: 20g | Fat: 15g | Sodium: 931mg | Fiber: 1g
Overhead view of two tuna patties on a plate with greens.

How to Make Tuna Patties – Step by Step Photos

Chopped parsley and sliced green onion on a cutting board.

Roughly chop about 2 tablespoons of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.

Tuna patty ingredients in a bowl.

Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.

tuna patty mixture combined in the bowl.

Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!

A container of tony's seasoning held close to the camera.

This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.

Raw tuna cakes shaped and in the skillet.

Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.

Browned tuna patties in the skillet.

Cook the tuna patties for about five minutes on each side, or until deliciously golden brown.

Two tuna patties on a plate with greens, a hand holding the side of the plate.

Serve warm in a pita or over a green salad. And don’t forget to make a little Comeback Sauce to drizzle over top!

Try These Other Tuna Recipes

The post Tuna Patties appeared first on Budget Bytes.

Pesto Mozzarella Roll Ups

Pesto mozzarella roll ups combine melty mozzarella cheese and flavorful basil pesto rolled up in a flour tortilla then baked to perfection!

The post Pesto Mozzarella Roll Ups appeared first on Budget Bytes.

I’ve wanted to make this fun snack for a couple of years now and I had a little leftover pesto the other day so I finally made it happen! These Pesto Mozzarella Roll Ups are a riff off of my Pizza Roll Ups recipe. It’s a tasty combo of pesto and mozzarella rolled up in flour tortilla then baked until crispy on the outside and melty on the inside. So fun! I also paired these roll ups with a creamy and tangy dip that perfectly balances the basil pesto.

side view of a plate full of pesto mozzarella roll ups.

What Kind of Pesto to Use

Pesto is undoubtedly the most expensive ingredient in this dish, so you’ll want to choose wisely. Aldi has a pretty good basil pesto for a great price but if that one isn’t your favorite or you don’t have an Aldi near you, I also like Barilla, Classico, and Felippo Berio brands.

And don’t let the rest of the jar of pesto go to waste! Check out our pesto archives for other delicious ways to use up your pesto.

To Dip or Not to Dip

I paired these pesto mozzarella roll ups with a super simple creamy and tangy tomato flavored dip, but it’s completely optional. The roll ups are great on their own and it does get pretty rich with the dip, so it’s totally up to you! Or, if you already have a fridge full of half-used bottles of sauces and dressing, try experimenting with a different flavor dip. ;)

How Are the Leftovers?

Pesto mozzarella roll ups are definitely best right when they come out of the oven so the tortilla is crispy and the mozzarella is soft and melty, so I suggest scaling the recipe up or down as needed. Luckily, they’re just as easy to make whether you want to make two or twenty!

a pesto mozzarella roll up being torn in half, the cheese pulling between.
Side view of pesto mozzarella roll ups stacked on a plate.

Pesto Mozzarella Roll Ups

Pesto mozzarella roll ups combine melty mozzarella cheese and flavorful basil pesto rolled up in a flour tortilla then baked to perfection!
Course Appetizer, Snack
Cuisine American
Total Cost $4.71 recipe / $0.59 each
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 roll ups
Calories 226kcal
Author Beth – Budget Bytes

Ingredients

Pesto Mozzarella Roll Ups

  • 8 8-inch flour tortillas $2.23
  • 4 Tbsp basil pesto $1.00
  • 4 pieces mozzarella string cheese $1.00
  • 1 Tbsp cooking oil $0.04

Creamy Tomato Dip (optional)

  • 1/4 cup mayonnaise $0.29
  • 1 Tbsp tomato paste $0.07
  • 1 clove garlic, minced $0.08

Instructions

  • Preheat the oven to 400ºF. Stack the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to soften the tortillas.
  • Slice the string cheese in half length-wise. Spread ½ Tbsp pesto over the lower half of each tortilla, staying away from the edges. Place one piece of mozzarella on top of each.
  • Fold the sides of the tortilla in on top of the cheese, then begin rolling up from the bottom until the cheese is completely rolled up in the tortilla.
  • Place the roll ups on a parchment-lined baking sheet, seam side down. Brush the roll ups with a light coating of cooking oil.
  • Bake the roll ups in the preheated oven for about 13 minutes, or until they're lightly golden brown on the edges and the cheese is melted.
  • While the roll ups are in the oven, prepare the creamy tomato dip. Stir together the mayonnaise, tomato paste, and minced garlic.
  • Let the roll ups cool just enough to handle, then serve with the creamy tomato dip.

Nutrition

Serving: 1roll up | Calories: 226kcal | Carbohydrates: 16g | Protein: 6g | Fat: 15g | Sodium: 461mg | Fiber: 1g
pesto mozzarella roll ups stacked on a plate, one being dipped into the sauce on the side.

How to Make Pesto Mozzarella Roll Ups – Step by Step Photos

Tortillas stacked on a plate with a damp paper towel covering.

Preheat the oven to 400ºF. Stack eight 8-inch flour tortillas on a plate and cover them with a damp paper towel. Microwave for about 30 seconds to steam the tortillas. This makes them soft and pliable so they won’t rip when you try to roll them.

Pesto mozzarella roll up being built.

Slice four pieces of mozzarella string cheese in half length-wise. You’ll use one half per roll up. Smear about ½ Tbsp basil pesto over the bottom half of a tortilla, staying away from the edges. Place one halved string cheese on the pesto.

A pesto mozzarella roll up half-way rolled.

Fold the sides of the tortilla in to close off the ends, then start rolling from the bottom up until the cheese is fully rolled up in the tortilla.

pesto mozzarella roll ups being brushed with oil.

Place the roll ups seam side down on a lined baking sheet. Brush them lightly with cooking oil. This helps the tortillas get extra crispy. You could also spritz them with cooking spray. Bake the roll ups for about 13 minutes, or until lightly golden brown on the edges.

creamy tomato sauce in a bowl with a spoon.

While the pesto mozzarella roll ups are baking, make the creamy tomato sauce. In a small bowl, stir together ¼ cup mayonnaise, 1 Tbsp tomato paste, and 1 clove of minced garlic.

baked pesto mozzarella roll ups.

Once the roll ups are lightly golden brown on the edges and you start to see a little cheese oozing, they’re ready! This should take about 13 minutes of baking, give or take a minute or two. Let them cool just enough to handle.

Side view of pesto mozzarella roll ups stacked on a plate.

The pesto kind of soaks into the tortillas making them soooooo good!

Pesto mozzarella roll up dipped into the bowl of creamy tomato sauce.

You don’t want to know how many of these I ate while taking the photographs!

The post Pesto Mozzarella Roll Ups appeared first on Budget Bytes.

Here’s How to Emulsify Anything

A creamy hollandaise sauce drizzled over eggs Benedict. A rich, herby bearnaise sauce served on the side of a pan-seared steak. A rich dressing tossed over crunchy lettuce and juicy tomatoes. These silky, luxurious sauces all get their body via a proce…

A creamy hollandaise sauce drizzled over eggs Benedict. A rich, herby bearnaise sauce served on the side of a pan-seared steak. A rich dressing tossed over crunchy lettuce and juicy tomatoes. These silky, luxurious sauces all get their body via a process called emulsification. To understand emulsification—aka the process that happens when oil and water mix to create stable substances like mayonnaise, salad dressing, and even milk—we are going to have to talk science for a minute.

We promise that there will be no atomic diagrams, no Latin, and no, Bill Nye won’t be standing by your side in the kitchen. And if you hang on until the end, you’ll be rewarded with creamy aiolis, mayonnaise that won’t break, and vinaigrettes that hold together for days in the fridge. 

Read More >>

Our Best Potato Salad

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.

Potato Salad

There are loads of ways to make a good potato salad: German or French, loaded with dill or tossed in a tangy vinaigrette. But the type that holds our hearts is the American classic: just like Grandma’s or the grocery store deli counter! Here’s our best potato salad made the American way: creamy, tangy and sweet, and loaded with crunchy onions and pickles. It’s that pale yellow color that betrays the combination of mustard and mayo, and is destined for stardom at your next cookout or picnic. Prepare yourself in advance for the question: Can you bring that potato salad again?

Ingredients for the best potato salad recipe

Here’s how to make potato salad: the American way! Gather up your bottles of mayo, mustard and pickle relish for this one. This retro-style festival of condiments really does make for the best pop of flavor. We’ve made some updates to the classic recipe, adding Greek yogurt to stand in for a little mayo and fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

  • Yukon gold potatoes: the variety here is important! Also called gold potatoes, they have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
  • White wine vinegar
  • Celery stalks
  • Green onions
  • Red onion
  • Fresh dill
  • Sweet pickle relish (or dill pickles)
  • Mayonnaise
  • Greek yogurt or sour cream
  • Yellow mustard and Dijon mustard
  • Celery seed
Potato salad

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! There are several variations on the best way to do so. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

  • Quarter the Yukon gold potatoes, then place in a pot of cold water. Leave the skins on: they’ll come off easily later.
  • Boil the potatoes 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
  • Pop off the skins with your fingers, then chop into smaller pieces. When they’re cool enough to touch, the skins come off easily after boiling. Another trick? Sprinkle them with vinegar and salt before mixing (read more below).
  • Mix the potatoes with the sauce and vegetables. Chop the veggies, mix the sauce, and add it all together. Go to the recipe below for quantities.
  • Chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. If possible, refrigerate it for 2 hours before serving.

Tips and ingredient notes

The basic method is simple, but it does take a bit of time to prepare this potato salad. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

  • Sprinkle the potatoes with vinegar and salt, and let stand for 5 minutes before dressing. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor before dressing them, which amplifies the flavor of the dish.
  • Use sweet pickle relish for a classic flavor, or dill pickles for more savory notes. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
  • Greek yogurt or sour cream pair perfectly with mayo. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
  • Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.
Potato salad

Storage info

This recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

  • How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
  • How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
  • How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
  • Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

This best potato salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, go to Vegan Potato Salad.

Print
Potato Salad

The Best Potato Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.


Ingredients

  • 3 pounds Yukon gold potatoes*
  • 3 tablespoons white wine vinegar, divided
  • 1 ¼ teaspoon kosher salt, divided
  • 3 large celery stalks
  • 5 green onions, thinly sliced (both white and green portions)
  • ¼ cup red onion, minced
  • 2 tablespoons chopped fresh dill
  • ½ cup sweet pickle relish (or chopped dill pickles)
  • ½ cup mayonnaise
  • ½ cup Greek yogurt or sour cream
  • 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
  • 1 teaspoon celery seed

Instructions

  1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 15 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
  2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
  3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

  • Category: Side dish
  • Method: Boiled
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Potato salad, potato salad recipe

A Couple Cooks - Recipes worth repeating.