Tuna Pasta Salad

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It’s easy to make, cool, creamy, and perfect for a crowd.

The post Tuna Pasta Salad appeared first on Budget Bytes.

It’s officially H.O.T. outside, so I’m leaning into my cold pasta salads hard these days! This Tuna Pasta Salad is an easy classic that is cool, creamy, inexpensive, and it keeps me full. This one is seriously simple and it’s the perfect salad for summer BBQs, potlucks, to pack for lunches, or to have a quick cold meal when you’re sweating it out in this heat. So bookmark it now because you’ll want to revisit it, again and again, this summer!

Close up overhead view of a bowl full of tuna pasta salad.

What’s In Tuna Pasta Salad

This classic recipe is really simple and most of the ingredients are fairly inexpensive. To make this tuna pasta salad you’ll need:

  • Pasta – We used small shells, but you can use any small shape. Bowtie pasta is another great option.
  • Tuna – Canned tuna is probably the most expensive ingredient in this pasta salad, but a little goes a long way! We used two 5oz. cans to span all six servings. If you want to reduce the price even further, drop down to one can and increase the amount of peas for more protein!
  • Onion – A little onion adds depth of flavor and a lot of great crunch to this salad. We used red onion for color, but a sweet onion also works!
  • Dressing – This tuna salad uses a super simple homemade dressing made with mayonnaise, lemon juice, salt, pepper, and dried dill. Simple but good!

what Kind of Tuna to Use

I prefer chunk light tuna for this pasta salad because it’s a good balance between affordable and having a good texture for the salad. Tuna labeled “solid” will have larger prettier pieces, but usually fetches a higher price. Albicore or white tuna will have a lighter color and a milder flavor. …but I kind of like the stronger taste of tuna for this salad!

Variations on Tuna Pasta Salad

Tuna pasta salad has been a classic for decades and everyone makes it a little different. If you want to branch out from the recipe below, here are some other ingredients you can try:

  • Add diced cheddar for more richness
  • Substitute half of the mayonnaise with plain Greek yogurt for a slightly lighter flavor
  • Substitute the onion with shallots for a milder onion flavor
  • Add diced celery for more crunch
  • Add diced hard-boiled egg for more inexpensive protein
  • Add a couple tablespoons of dill or sweet relish for more flavor
  • Try canned salmon in place of the tuna
  • Add fresh herbs (dill, parsley, tarragon, green onion)

Can You Make Tuna Pasta Salad Ahead?

You can make tuna pasta salad ahead of time, which can be helpful for potlucks and BBQs, but it’s definitely best when eaten on the same day it’s prepared. I would advise against making it more than one day ahead because it will begin to dry out the longer it stays in the refrigerator. Luckily, this pasta salad is a snap to make, so it’s easy to whip up on the day of!

Close up side view of a bowl full of tuna pasta salad.
Close up side view of a bowl full of tuna pasta salad.
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Tuna Pasta Salad with Peas

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It's easy to make, cool, creamy, and perfect for a crowd.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.83 recipe / $0.81 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 about 1 cup each
Calories 478kcal

Ingredients

  • 3/4 cup mayonnaise $0.92
  • 2 Tbsp lemon juice $0.12
  • 1/4 tsp dried dill $0.03
  • ¾ tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup diced red onion $0.11
  • 1 cup frozen peas $0.47
  • 12 oz. mini shell pasta $1.13
  • 2 5oz. cans chunk light tuna, drained $1.98

Instructions

  • Make the dressing first. Combine the mayonnaise, lemon juice, dill, salt, and pepper in a bowl, then set the dressing aside.
  • Finely dice the red onion and measure out the frozen peas.
  • Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and continue to boil until it's almost fully tender (about 5-6 minutes), then add the frozen peas. Continue to cook the pasta and peas together for the last minute or two, or until the pasta is fully tender. Drain the pasta and peas well in a colander, allowing them to cool.
  • Once the pasta and peas are well drained and mostly cooled, transfer them to a large bowl. Add the diced red onion, drained tuna, and prepared dressing. Fold the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 478kcal | Carbohydrates: 48g | Protein: 20g | Fat: 22g | Sodium: 598mg | Fiber: 3g

 

How to Make Tuna Pasta Salad – Step By Step Photos

Ingredients for tuna pasta salad dressing in a bowl, not stirred together.

Make the dressing first. Combine ¾ cup mayonnaise, 2 Tbsp lemon juice, ¾ tsp salt, ¼ tsp pepper, and ¼ tsp dried dill. Stir everything together, then set the dressing aside.

Diced red onion and a measuring cup full of frozen peas.

Finely dice about ½ cup of red onion. Measure 1 cup of frozen peas.

Boiled pasta and peas in a pot full of water.

Bring a large pot of salted water to a boil. Once boiling, add 12 oz. small shell pasta (or any other small shape) and boil just until tender. When the pasta is almost cooked through, add the frozen peas and let them cook with the pasta for the last two minutes. Drain the pasta and peas well in a colander, allowing them to cool.

Ingredients for tuna pasta salad being combined in a bowl.

When the pasta and peas have drained well and cooled down (slightly warm is okay), add them to a large bowl with two drained 5oz. cans of tuna, the diced red onion, and the prepared dressing.

Finished tuna pasta salad in a bowl.

Gently fold the ingredients together until everything is evenly mixed and coated in dressing.

Close up side view of a bowl full of tuna pasta salad.

Serve immediately or refrigerate until ready to eat!

The post Tuna Pasta Salad appeared first on Budget Bytes.

BLT Pasta Salad

This BLT pasta salad recipe is the perfect summer meal! It’s easy to make, full of flavor, and perfect for a potluck or picnic.

The post BLT Pasta Salad appeared first on Budget Bytes.

One of my favorite things about summer is a big ol’ juicy BLT sandwich. But until those gorgeous summer tomatoes come in, I’ll be enjoying that BLT flavor in salad form. This BLT Pasta Salad gives me all that creamy, tomatoey, balcony flavor I love but in a cold and refreshing pasta salad form. Plus, it’s great for all your summer BBQs, picnics, and potlucks. So if you haven’t tried this classic summer pasta salad, put it on your list!

Overhead view of a bowl full of BLT pasta salad.

What’s In BLT Pasta Salad?

Okay, just in case you’ve never experienced the beautiful simplicity of a BLT sandwich, let’s start there. “BLT” stands for “bacon lettuce tomato”. A BLT sandwich is just crispy bacon, fresh lettuce, and sliced tomatoes between two slices of bread, slathered with mayonnaise. It’s simple and perfect.

For BLT Pasta Salad we keep the core flavors the same, but we flesh it out just a bit. I think lettuce is a bit too delicate for pasta salad, so I used fresh spinach instead (I think it holds up better and has better color and texture for a pasta salad). To give the dressing a little more flavor than just plain mayo, we add a little ranch dressing, lemon juice for zing, and some salt and pepper. And then finally, I added a little diced red onion to round out the flavor and texture of the salad. It’s still super simple and totally delish!

What Kind of Pasta to Use

You can use any short pasta shape for this recipe, like rotini, small shells, macaroni, orecchiette, cavatappi, or farfalle (bowtie). I went for bowtie because I thought the shape was super cute in this salad!

How Long Does it Last?

This BLT Pasta Salad benefits from a little time in the fridge (you’ll want it to sit for 10-15 minutes for the best flavor), but it will eventually dry out, so you’ll want to make it the same day if you’re serving it to guests. I ate the leftovers for two days after I originally made the salad and while it was still amazing the next day, it did get a little dry by day two. So for best results, make this salad the same day you plan to serve it and try to eat up those leftovers within a day or so!

Close up side view of a bowl of BLT pasta.
Close up side view of a bowl of BLT pasta.
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BLT Pasta Salad

This BLT pasta salad recipe is the perfect summer meal! It's easy to make, full of flavor, and perfect for a potluck or picnic.
Course Lunch, Salad, Side Dish
Cuisine American
Total Cost $7.39 recipe / $0.92 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 1 cup each
Calories 466kcal

Ingredients

  • 8 oz. bacon $2.30
  • 3/4 cup mayonnaise $0.92
  • 1/4 cup ranch dressing $0.30
  • 2 Tbsp lemon juice $0.12
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 12 oz. bowtie pasta* $1.25
  • 1 pint grape tomatoes $1.89
  • 1/4 red onion $0.11
  • 2 cups fresh spinach (packed) $0.46

Instructions

  • Cook the bacon in a large skillet over medium heat until brown and crispy. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Once cooled, chop or crumble the bacon into smaller pieces.
  • While the bacon is cooking, prepare the dressing. Stir together the mayonnaise, ranch dressing, lemon juice, salt, and pepper. Set the dressing aside.
  • Bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and cook until tender (7-8 minutes). Drain the pasta in a colander, rinse it briefly with cool water to cool it down, then let it drain very well.
  • While the pasta is cooking and draining, prepare the vegetables. Slice the grape tomatoes in half, finely dice the red onion, and roughly chop the spinach.
  • Once the pasta is cooled and drained, add it to a large bowl along with the spinach, tomatoes, onions, and dressing. Stir everything together until evenly combined and coated in dressing. Let the pasta sit for 10-15 minutes for the flavors to blend, then stir once more and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 466kcal | Carbohydrates: 36g | Protein: 10g | Fat: 31g | Sodium: 546mg | Fiber: 2g

How to Make BLT Pasta Salad – Step by Step Photos

Cooked bacon in a skillet.

Begin by cooking 8oz. of bacon in a skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate. Once cooled, chop or crumble the bacon into smaller pieces.

Dressing ingredients in a bowl, not stirred together.

While the bacon is cooking, make the salad dressing. Combine ¾ cup mayonnaise, ¼ cup ranch dressing, 2 Tbsp lemon juice, ½ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

Cooked bowtie pasta in the pot being lifted by a pasta fork.

Add a tablespoon of salt to a large pot of water and bring it to a boil over high heat. Once boiling, add 12oz. bowtie pasta and continue to boil until the pasta is tender (7-8 minutes). drain the pasta in a colander. Give it a quick rinse with cool water to cool it off, then let it drain very well.

Sliced grape tomatoes and diced red onion on a cutting board.

While the pasta is cooking and draining, slice one pint of grape tomatoes in half and finely dice ¼ of a red onion (about ⅓ cup diced).

Chopped spinach on a cutting board.

Roughly chop 2 packed cups of fresh spinach into bite-sized pieces.

Ingredients for BLT pasta salad being combined in a bowl.

Once the pasta is cooled and well drained, transfer it to a large bowl and add the spinach, tomatoes, onions, and dressing.

BLT pasta salad after the ingredients are stirred together.

Stir until everything is evenly combined and coated in dressing. Let the salad sit for about 10 minutes for the flavors to blend a little more, then give it one more stir before serving.

Close up overhead view of BLT pasta salad in a bowl.

So summery!

The post BLT Pasta Salad appeared first on Budget Bytes.

Best Potato Salad

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s. There…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.

Potato Salad recipe

There are lots of ways to make potato salad: German or French, loaded with dill, or tossed in a tangy vinaigrette. But the type that holds our hearts is that classic American potato salad recipe! You know, the kind that’s creamy and tangy sweet, loaded with crunchy onions and pickles? It’s that pale yellow color that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your next cookout or picnic. Here’s our best potato salad recipe!

Ingredients for this potato salad recipe

Here’s how to make potato salad the American way! Gather up your bottles of mayonnaise, mustard, and pickle relish for this one. This festival of condiments really does make for the best pop of flavor! This is our spin on Grandma’s standard, with a few tweaks like fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

  • Yukon gold potatoes: the variety here is important! 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
  • Sour cream (or Greek yogurt)
  • Yellow mustard and Dijon mustard
  • Celery seed
Best Potato salad

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! Other than that, it’s a simple matter of chopping and stirring. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

  • Quarter the potatoes, then place them in a pot of cold water. Leave the skins on: they’ll come off easily later.
  • Boil for 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
  • Pop off the skins with your fingers, then dice. When they’re cool enough to touch, the skins come off easily after boiling.
  • Sprinkle the potatoes with vinegar and salt. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor mixing them into the salad.
  • Mix all salad ingredients together, then chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. See the recipe below for the ingredient list. If possible, refrigerate it for a few hours before serving.

Tips and ingredient notes

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

  • Use sweet pickle relish for a classic flavor, or substitute dill pickles. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
  • Sour cream pairs perfectly with mayo, or swap in Greek yogurt. 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.
How to make potato salad

Storage info

This potato salad 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 potato salad recipe is…

Vegetarian and gluten-free.

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Potato Salad

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 version is creamy and classic: just like 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 sour cream (or Greek yogurt)
  • 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 12 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, best potato salad recipe, how to make potato salad

A Couple Cooks - Recipes worth repeating.

Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It’s incredibly easy to make and has a buttery richness with a pure chocolate punch.

The post Texas Sheet Cake appeared first on Budget Bytes.

Texas Sheet Cake might be the ultimate chocolate cake. It’s incredibly easy to make and has a buttery, velvety richness with a pure chocolate punch. PS, because you make it in a sheet pan, it’s easy to slice and perfect for feeding a crowd. Seriously. You can get 25 slices from one cake! I’m in love.

Side shot of three slices of Texas Sheet Cake stacked on top of one another on a white plate.

What is Texas Sheet Cake?

Texas Sheet Cake is a very simple chocolate cake recipe made in a 10×15 sheet pan that’s two inches deep (also known as a jelly roll pan). You can also use a 12 x18 baking pan, but the cake won’t be as thick and will cook faster. Once cooled, you cover the sheet cake in a thick layer of warm, buttery homemade chocolate icing, right in the pan.

The difference between Texas Sheet Cake and regular cake is the thickness of the cake. Traditional cakes are thicker and sometimes layered. You also remove the cakes from the pans and then frost. Texas Sheet Cake is made in one pan. The thin layer of batter bakes quicker than traditional cakes. You then frost the cake right in the pan.

Ingredients For Texas Sheet Cake

This is one of those recipes that needs to be followed as written. Cakes are a science, so, unfortunately, I don’t have substitutions for any of the following ingredients. You are, of course, welcome to experiment, but I can’t offer guidance or guarantee results. Here’s what you need to make Texas Sheet Cake:

  • All-Purpose Flour – creates the structure of your crumb.
  • Brown Sugar, Granulated Sugar, and Powdered Sugar – these sugars do more than sweeten the cake and the icing. Brown and granulated sugar soften the cake crumb and add moisture. Powdered sugar creates structure in icing.
  • Baking Powder and Baking Soda – leaven the cake and create a light, airy crumb.
  • Butter– creates a light, tender texture and helps the cake rise. It also adds richness to the icing.
  • Unsweetened Cocoa Powder – adds a deep chocolate flavor to the cake and the icing.
  • Coffee– adds depth to the chocolate.
  • Eggs– provide structure to help leaven the cake.
  • Mayo – adds moisture and richness to the cake.
  • Heavy Cream– thins the icing and adds richness.
  • Vanilla – adds depth to the icing.
Overhead shot Texas Sheet Cake being sliced on a sheet pan.

Tips For Making Perfect Texas Sheet Cake

  • For a richer chocolate flavor, use dark cocoa powder.
  • Grease your sheet pan with melted butter, dust it with flour, and then freeze it while you make the batter. That way, the batter doesn’t move the butter around when it hits the pan, creating spots that your cake could stick to. 
  • You serve this cake in the sheet pan it was baked in, so I’d avoid using parchment. Your knife could shred the parchment as you slice the cake, and little bits of paper could get caught up in the slices.
  • To add a little texture and crunch to your cake, top it off with chopped nuts before you frost it. Toast them for extra yum-factor.
  • You can frost the cake while it’s still warm for an ooey-gooey, though slightly sloppy experience. If you want cleaner cuts, wait until the cake has completely cooled before icing it. And then let it sit for a bit and allow the icing to solidify some.
  • Texas sheet cake is traditionally served warm, but it’s also delicious at room temperature, chilled, or frozen. (IE Anytime.)

Can You Make The Cake Ahead?

Yes, you can make Texas Sheet Cake ahead of time. However, to keep the icing glossy, I would frost it the day of. Bake the cake up to 2 days ahead of time. Let it cool, wrap it in plastic, and then aluminum. Leave it at room temperature or freeze and then thaw. Make your icing when you’re ready to serve.

Side shot of Texas Sheet Cake in a sheet pan with a slice being taken out of it.

How To Cut Texas Sheet Cake

The beauty of this cake is that it’s simple to slice. You don’t have to cut through multiple layers hoping your slices are even. Instead, you cut through one layer in easy-to-manage squares or rectangles. We did brownie-sized 3×3 slices and got 15 pieces out of it. But you can cut 2×3 pieces and get 25 servings! This is the perfect cake for large gatherings like potlucks or school bake sales.

How To Store Texas Sheet Cake

Texas sheet cake can be stored at room temperature for up to three days. To prevent it from drying out, wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. You can also freeze the double-wrapped cake for up to 2 months. It’s perfect for chocolate emergencies. (Beth and I have those at least once a week). You can thaw it at room temperature overnight. But you don’t have to bring it to room temperature to enjoy it. On hot summer days, I eat it straight from the freezer.

Overhead shot of three slices of Texas Sheet Cake on a sheet pan and two white plates.
Side shot of Texas Sheet Cake in a sheet pan with a slice being taken out of it.
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Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It's incredibly easy to make and has a luscious buttery richness with a pure chocolate punch!
Course Dessert
Cuisine American
Total Cost ($11.27 recipe / $0.75 serving)
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 slices
Calories 546kcal

Ingredients

Cake

  • 2 cups all-purpose flour, plus more for dusting $0.28
  • 1 cup granulated sugar $0.40
  • 1 cup brown sugar, light or dark $0.44
  • 1/2 tsp salt $0.04
  • 2 tsp baking powder $0.12
  • 1/2 tsp baking soda $0.02
  • 1 cup salted butter (2 sticks) $2.50
  • 1/3 cup unsweetened cocoa powder, sifted $0.31
  • 1 cup coffee, hot $0.15
  • 2 eggs $0.78
  • 1/2 cup mayonnaise $0.87
  • 1 tsp vanilla extract $0.72

Icing

Instructions

  • Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10×15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
  • In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
  • In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.
  • Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.
  • Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.
  • Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.
  • Once the egg mixture is warm, mix the chocolate and egg mixture together.
  • Pour the wet ingredients into the dry ingredients and stir just enough to combine.
  • Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
  • Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.
  • Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 546kcal | Carbohydrates: 63g | Protein: 4g | Fat: 33g | Sodium: 428mg | Fiber: 2g
Side shot of three slices of Texas Sheet Cake stacked on top of one another on a white plate.

How to Make Texas Sheet Cake – Step by Step Photos

Overhead shot of sheet pan with a layer of frozen butter and a touch of flour on it.

Place a rack in the center of your oven and preheat it to 350°F. Use a pastry brush or paper towel to grease a jelly roll pan (10×15) with a 2-inch rim with 1 tablespoon of melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.

Overhead shot of dry ingredients in a white bowl.

In a large bowl, combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 cup brown sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.

Overhead shot of browned butter in a silver skillet.

In a saucepan over medium heat, melt 1 cup of butter (2 sticks) in a light-colored pan. It will foam, then begin to brown. Stir constantly to distribute the heat evenly. As soon as it turns a light caramel color take it off the heat.

Overhead shot of of coca powder being added to browned buter.

Add 6 tablespoons of unsweetened cocoa powder, and stir to incorporate.

Overhead shot of coffee being added to chocolate batter.

Place the pan back over medium heat. Add 1 cup of hot coffee, and stir. Then take the pan off the heat.

Overhead Shot of egg mixture being tempered by a bit of chocolate.

In a large bowl combine the two eggs,1 teaspoon of vanilla, and 1/2 cup of mayonnaise. Add a few tablespoons of chocolate to temper the egg mixture. Tempering raises the temperature of the egg mixture slowly so that the eggs don’t heat too quickly and solidify into scrambled eggs.

Overhead shot of egg mixture being added to bowl of chocolate mixture.

Once the egg mixture is warm, add the tempered egg mixture to the chocolate mixture and combine.

Overhead shot of wet ingredients being added to dry ingredients in a white bowl.

Next, pour the wet ingredients into the dry ingredients and stir just enough to combine.

Overhead shot of finished Texas Sheet Cake in a sheet pan.

Then add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.

Overhead shot of icing ingredients in a pot.

Once the cake is out of the oven make the icing. Set a large saucepan over medium heat and add 1 cup of butter (two sticks), 1/4 cup of heavy cream, 1/3 cup of unsweetened cocoa powder (sifted to prevent lumps), 1 teaspoon of vanilla, and 2 1/2 cups of powdered sugar (sifted to prevent lumps). Stir until incorporated. Do not boil.

Overhead shot of icing being poured on top of Texas Sheet Cake.

Pour 3/4 of the warm frosting over the center of the cooled cake. There might be extra frosting depending on the depth of your pan and how much your cake has risen. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you’re going to get!

Overhead shot Texas Sheet Cake sliced in a sheet pan with a few slices taken out of it.

More Delicious Cakes

The post Texas Sheet Cake appeared first on Budget Bytes.

Caesar Dressing

I love making salads and Caesar Salad is always a favorite. The best part is the Caesar Dressing…well and the crunchy homemade croutons. If you’ve never had Caesar dressing, you need to try it. It looks similar to ranch, but the flavor prof…

I love making salads and Caesar Salad is always a favorite. The best part is the Caesar Dressing…well and the crunchy homemade croutons. If you’ve never had Caesar dressing, you need to try it. It looks similar to ranch, but the flavor profiles are very different. They are both creamy, but ranch is light, fresh,…

Cajun Potato Salad

Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It’s the perfect side dish for any summer gathering.

The post Cajun Potato Salad appeared first on Budget Bytes.

If there’s one seasoning blend you need in your cabinet, it’s Cajun Seasoning. Whether you make your own blend or buy it pre-made from the store, this punchy blend of herbs and spices will bring life to whatever you’re cooking. Case in point: this Cajun Potato Salad. If regular potato salad is just a little too boring for you, you’ve got to try this slightly spicy, super flavorful, and ultra-creamy potato salad. You’ll never want it any other way.

Overhead view of Cajun Potato Salad in a bowl.

What is Cajun Potato Salad?

To avoid confusion, this isn’t a classic Cajun dish, but rather potato salad seasoned with a Cajun seasoning blend to give it a ton of spicy, smoky, herb-filled flavor. In addition to adding a hefty dose of herbs and spices, I used spicy Creole mustard and a dash or two of hot sauce in the dressing to really take it over the top. I also added a handful of chopped and green onion to keep that Cajun flavor theme going. This potato salad is just PACKED with flavor!

What Kind of Potatoes to Use

Usually, I like a waxy potato like Yukon Gold or red potatoes for a potato salad, but for this Cajun Potato Salad recipe I used softer Russet potatoes. I like the way the Russet potatoes kind of break down and half-mash as you mix them with the dressing. If you do want to use Yukon Gold or red potatoes, make sure to cut them into smaller pieces so you get a nice potato to dressing ratio once mixed together.

Homemade Vs. Store-Bought Cajun Seasoning

I used my own blend of Homemade Cajun Seasoning for this potato salad, but if you don’t have a well-stocked spice cabinet you can definitely use a store-bought Cajun seasoning blend. Make sure to check the bottle to see if the seasoning blend contains salt. If the store-bought seasoning does not contain salt, make sure to add some to the recipe below (½ to ¾ tsp added to the dressing should do it).

What to Serve with Cajun Potato Salad

This flavorful potato salad is the perfect side dish to go with grilled or BBQ meat, or to take with you to a summer BBQ or potluck. Serve it along side Slow Cooker Pulled Pork, Red Beans and Rice, Roasted Bratwurst with Peppers and Onions, Baked Chicken Drumsticks, or Quick BBQ Chicken. And don’t forget to make some Collard Greens to go along with it!

Close up side view of Cajun Potato Salad in a bowl.
Close up overhead shot of Cajun Potato Salad in a bowl.
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Cajun Potato Salad

Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It's the perfect side dish for any summer gathering.
Course Lunch, Side Dish
Cuisine American
Total Cost $5.22 recipe / $0.87 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 1 cup each
Calories 441kcal

Ingredients

Cajun Seasoning*

  • 1 tsp smoked paprika $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 3/4 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp cayenne pepper $0.02

Potato Salad

  • 2.5 lbs. russet potatoes $1.90
  • 1 tsp salt (for cooking water) $0.05
  • 2 large hard boiled eggs $0.42
  • 2 stalks celery $0.47
  • 3 green onions $0.33
  • 1/4 cup chopped parsley $0.20
  • 1 cup mayonnaise $1.22
  • 2 Tbsp Creole mustard (or spicy brown mustard) $0.15
  • 1 Tbsp red wine vinegar $0.13
  • 1/2 tsp hot sauce $0.02
  • 1/4 tsp sugar $0.01

Instructions

  • Combine the herbs and spices for the Cajun seasoning and set aside.
  • Peel and dice the potatoes into ½-inch cubes. Place the cubed potatoes in a large pot, sprinkle 1 tsp salt over top, then cover with water.
  • Place a lid on the pot and bring it up to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue to boil the potatoes until they are very tender (about 8 minutes, test with a fork). Drain the potatoes in a colander and rinse briefly with cool water.
  • While the potatoes are boiling, prepare the potato salad dressing so the flavors have some time to blend. In a bowl, stir together the mayonnaise, mustard, red wine vinegar, hot sauce, sugar, and the prepared Cajun seasoning. Set the dressing aside.
  • Chop the hard boiled eggs, finely dice the celery, slice the green onions, and chop the parsley.
  • Once the potatoes are mostly cooled, transfer them to a large bowl with the eggs, celery, green onion, and parsley. Pour the dressing over top, then stir until everything is well combined. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or chill until ready to eat.

See how we calculate recipe costs here.

Notes

*In place of the homemade Cajun seasoning, you can use about 1 Tbsp store-bought Cajun seasoning. Make sure to check if the seasoning contains salt and if it doesn’t, you’ll need to add salt to the potato salad dressing.

Nutrition

Serving: 1Cup | Calories: 441kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g | Sodium: 732mg | Fiber: 3g

How to Make Cajun Potato Salad – Step by Step Photos

Diced potatoes in a pot with salt being sprinkled over top.

Peel and dice 2.5 lbs. russet potatoes into ½-inch pieces. Place the potatoes in a pot and sprinkle 1 tsp salt over top. Cover the potatoes with water, place a lid on the pot, and bring the potatoes up to a boil over medium-high heat. Once boiling, turn the heat down slightly and continue to boil the potatoes until very soft, about 8 minutes (test with a fork–the potato should pierce easily). Drain the potatoes in a colander and rinse briefly with cool water.

Cajun seasoning herbs and spices in a bowl not mixed.

For the Cajun seasoning, combine 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ¾ tsp salt.

Potato salad dressing ingredients.

While the potatoes are boiling, prepare the potato salad dressing so the flavors have time to blend a bit. Add 1 cup mayonnaise, 2 Tbsp Creole mustard, 1 Tbsp red wine vinegar, the prepared Cajun seasoning blend, ½ tsp hot sauce, and ¼ tsp sugar.

Mixed Cajun potato salad dressing in a bowl being stirred.

Stir the dressing ingredients together until smooth. Set the dressing aside.

Two eggs in a small pot with water.

Hard boil two eggs. I like to use my soft-boiled egg method, but increase the simmer time to 12 minutes, but you can also boil them using a traditional hard-boiled egg method. Cool the eggs, then chop them into small pieces.

Chopped vegetables on a cutting board.

Chop two stalks of celery into small pieces, slice three green onions, and finely chop about 2 Tbsp parsley.

Dressing being poured over potato salad ingredients in the bowl.

Add the cooled potatoes, eggs, celery, green onion, and parsley to a large bowl. Pour the dressing over top.

Finished Cajun Potato Salad in the bowl.

Stir until everything is evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt, hot sauce, or other seasonings to your liking.

Overhead view of a bowl full of Cajun Potato Salad.

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Nashville Hot Deviled Eggs

Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and hot sauce for a smoking hot appetizer that’s a total breeze to prepare!

The post Nashville Hot Deviled Eggs appeared first on Budget Bytes.

If you love spicy food, have I got a dish for you! Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and pepper sauce for a smoking hot appetizer that’s a total breeze to prepare! Of course, you can adjust the heat by adding more (or less) Nashville Hot Seasoning. But no matter what, these deviled eggs live up to their name!

Overhead shot of Nashville Hot Deviled Eggs on aqua background.

What’s a Nashville Hot Deviled Egg?

Deviled eggs are shelled hard-boiled eggs cut in half and filled with a paste made from their egg yolks and other ingredients. What makes these bad boys different is the huge spicy kick they get from a cayenne-based blend known as Nashville Hot Seasoning and the hot sauce added to the cavity just before filling. They’re also garnished with a crunchy and spicy potato chip topping for a great pop of fiery texture.

What You’ll Need

Get ready for the appetizer everyone at the party will talk about. The best part (#IMHO) is that these take just a half hour to make! This is what you’ll need to make Nashville Hot Deviled Eggs:

  • Eggs– we need large eggs with large yolks to make the filling. Follow this great guide on How To Make Hard-Boiled Eggs.
  • Nashville Hot Seasoning – while you can purchase this fiery hot cayenne-based spice blend at some stores, it’s easier to make it. Check out my recipe for Nashville Hot Seasoning.
  • Mayonnaise – adds tang and creaminess to your filling. You can substitute it with sour cream.
  • Dijon Mustard– adds a touch of sharp acidity, though you can use any mustard you have on hand.
  • Hot Sauce – use your favorite vinegar-based hot sauce (from mild to wild) to add a shot of fire to each bite.
  • Salt & Vinegar Kettle-Cooked Potato Chips – these pair well with vinegar-based hot sauce but you can also use plain kettle chips. They stay crunchy longer, so if you don’t have kettle-cooked, skip the hot sauce in the topping, as it will just make regular potato chips a mushy mess in minutes.
  • Green Onions– are a colorful garnish and add a note of grassy freshness to the Nashville Hot party.

Can I Make These Ahead?

If you’re asking yourself, “Can I make deviled eggs ahead of time?” the answer is YES! First, boil, peel, and half the eggs. Then prepare the filling. Store in airtight containers. Make the crunchy topping before serving, then fill and garnish the eggs. If you have leftovers (and that’s a big IF), you can store the eggs in an airtight container in the fridge for up to 3 days. However, don’t expect the topping to stay crunchy.

Side shot of Nashville Hot Deviled Eggs on aqua background.
Close up of hand holding a Nashville Hot Deviled Egg with other eggs in the background on an aqua backdrop.
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Nashville Hot Deviled Eggs

Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and pepper sauce for a smoking hot appetizer that's a total breeze to prepare!
Course Appetizer
Cuisine American
Total Cost ($4.17 recipe / $0.70 serving)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 eggs
Calories 162kcal

Ingredients

  • 6 eggs $1.85
  • 3 Tbsp hot sauce $0.12
  • 3 Tbsp Nashville Hot Seasoning $0.78
  • 1/4 cup mayonnaise $0.69
  • 1 tsp Dijon mustard $0.23
  • 1/8 tsp salt $0.02
  • 2 Tbsp crushed salt & vinegar kettle cooked potato chips $0.37
  • 1 Tbsp sliced green onion $0.11

Instructions

  • Hard boil eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.
  • To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, mayonnaise, Dijon mustard, and salt. Mix until ingredients transform into a smooth, creamy filling.
  • Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Fill each cavity with a heaping tablespoon of filling.
  • Make the crunchy topping—Mix the crushed potato chips with 2 dashes of hot sauce and 1 tablespoon of Nashville Hot Seasoning. Sprinkle over the eggs.
  • Garnish with sliced green onion.

See how we calculate recipe costs here.

Nutrition

Serving: 2egg halves | Calories: 162kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Sodium: 378mg | Fiber: 1g
Side shot of Nashville Hot Deviled Eggs on aqua background.

How to Make Nashville Hot Deviled Eggs – Step by Step Photos

Overhead shot of hard boiled eggs, sliced in half, with yolks in a white bowl.

Hard boil 6 eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.

Overhead shot of filling ingredients in a white bowl.

To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and 1/8 teaspoon salt. Mix until ingredients transform into a smooth, creamy filling.

Overhead shot of finished Nashville Hot Deviled Eggs being filled with hot sauce.

Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Then, fill each cavity with a heaping tablespoon of filling.

Overhead shot of finished Nashville Hot Deviled Eggs being sprinkled with crushed chips.

Make the crunchy topping—mix the 2 tablespoons of crushed potato chips with 2 dashes of hot sauce and 2 teaspoons of Nashville Hot Seasoning. Sprinkle over the eggs.

Overhead shot of finished Nashville Hot Deviled Eggs on white cutting board.

Finally, garnish eggs with sliced chives or green onion. Serve them as soon as they’re finished, while the potato chip topping is still crispy. You might want to double the recipe, because these fiery babies will go fast!

Close up of hand holding a Nashville Hot Deviled Egg with other eggs in the background on an aqua backdrop.

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Homemade Caesar Dressing

This rich, tangy, and flavorful homemade Caesar dressing is easy to prepare, and will take all your homemade salads to the next level.

The post Homemade Caesar Dressing appeared first on Budget Bytes.

Is there anything quite like the rich, tangy, and umami-filled flavor of Caesar dressing? It’s no wonder Caesar salads are relatively simple. With a dressing like that, you don’t need much else! Homemade Caesar dressing is also very simple, despite its complex flavor, so don’t shy away from making it yourself at home. Our simple recipe takes has all that bold flavor you’ll find with a restaurant dressing made with just a few simple ingredients (and maybe just one special ingredient 😉).

Overhead view of Caesar dressing being poured over a salad.

What is Caesar Dressing?

Caesar dressing is a rich and tangy dressing with strong savory and umami flavors balanced with bright acidity and flecks of vibrant black pepper. It’s typically served over a simple bed of crisp Romaine lettuce, with freshly grated Parmesan, croutons, and sometimes a protein like chicken, salmon, or shrimp.

Ingredients for Caesar Dressing

You only need a few simple ingredients to make homemade Caesar dressing, and our version is even faster and easier thanks to the use of mayonnaise instead of making our own egg and oil emulsion. Here’s what you’ll need to make your own homemade Caesar dressing:

  • Garlic: Fresh garlic provides both a savory flavor and a little kick of heat to the dressing.
  • Anchovies: These little fish add a ton of deep umami flavor to this dressing, which really sets it apart from other creamy salad dressings. And don’t worry, it doesn’t make the dressing taste like fish! It just adds some subtle, deep, savory flavor.
  • Lemon: You’ll use both the juice and zest from a fresh lemon for this recipe. The juice provides acidity, while the zest adds a nice fresh flavor to balance the savory anchovies.
  • Mayonnaise: Making Caesar dressing from scratch usually involves emulsifying egg and oil to make a creamy dressing base, but we took a shortcut by using mayonnaise, which is pre-emulsified egg and oil! Easy peasy!
  • Dijon Mustard: Dijon adds another layer of slightly tangy flavor to the dressing.
  • Parmesan: Nutty Parmesan cheese makes the dressing even more rich, and punches up the umami flavor even more.
  • Black Pepper: Flecks of spicy black pepper add pops of flavor to Caesar dressing so that no bite is boring!

How to Store Caesar Dressing

Homemade Caesar dressing can be stored in the refrigerator in an air-tight container for 4-5 days. If you don’t think you can eat the entire batch within that time, use the serving adjuster in the recipe below to make a half batch and reduce waste. We don’t recommend freezing homemade Caesar dressing as it will likely separate upon thawing.

How to Use Caesar Dressing

Caesar salads are the obvious way to use Caesar dressing, but this mouth-wateringly delicious homemade dressing is great on a lot more than just salad! So don’t let your leftover dressing go to waste. Try using Caesar dressing in these creative ways:

  • Drizzle over roasted vegetables
  • Use it a sandwich spread
  • Use it as a dressing for pasta salad
  • When breading chicken or fish, use Caesar dressing in place of the eggwash
  • Toss chicken wings in Caesar dressing instead of buffalo sauce
  • Use it in the place of dressings for chicken and tuna salads, or coleslaw
Caesar dressing dripping off a spoon into a jar.
Caesar dressing dripping off a spoon into a jar.
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Homemade Caesar Dressing

This rich, tangy, and flavorful homemade Caesar dressing is easy to prepare, and will take all your homemade salads to the next level.
Course Salad
Cuisine American
Total Cost $2.71 recipe / $0.34 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 2 Tbsp each
Calories 117kcal

Ingredients

Instructions

  • Zest and juice the lemon. You'll need about 3 Tbsp juice and 1 tsp lemon zest. Mince the garlic and anchovy filets. Reserve about ½ tsp of the oil from the anchovy container.
  • Add the lemon juice, zest, minced garlic, minced anchovies, anchovy oil, and pepper to a boil. Whisk to combine.
  • Add the Dijon, mayonnaise, and grated Parmesan and whisk to combine again. Taste the dressing and adjust the ingredients to your liking. Serve with a fresh salad or you favorite foods.

See how we calculate recipe costs here.

Nutrition

Serving: 2Tbsp | Calories: 117kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Sodium: 240mg | Fiber: 0.2g
Homemade Caesar dressing in a bowl with a whisk.

How to Make Homemade Caesar Dressing – Step by Step Photos

Lemon juice, zest, anchovies, garlic, and pepper in a bowl.

Zest and juice one lemon. Mince three cloves of garlic, and mince three anchovies. Add the lemon juice (about 3 Tbsp), zest (about 1 tsp), minced garlic, minced anchovies, ½ tsp of the anchovy oil from the package, and ¼ tsp freshly cracked black pepper to a bowl. Whisk to combine.

Mayonnaise, Dijon, and Parmesan added to the bowl.

Add 2 Tbsp Dijon mustard, ½ cup mayonnaise, and ¼ cup grated Parmesan cheese.

Whisked Caesar dressing in a bowl with a whisk.

Whisk the dressing until smooth. Taste and adjust the ingredients to your liking.

Caesar dressing being poured over a salad.

Pour the dressing over your favorite salad or vegetables, spread it onto a sandwich, or use it as a dip for any of your favorite foods!

Caesar dressing dripping off a spoon into a jar.

SO GOOD! 🤤

The post Homemade Caesar Dressing appeared first on Budget Bytes.

The Absolute Best Way to Make Mayonnaise

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackl…

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles the oft-polarizing spread, mayonnaise.


There are many divisive discussions to initiate in the condiment aisle, but none is as incendiary as the merits of mayonnaise. To some, its silky, gelatinous texture is the stuff of nightmares (I’ll never forget the girl I knew who would hold her nose and make an “ick” face whenever I added it to my sandwiches).

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Sushi Bowls

Homemade Sushi Bowls are a fast, easy, and inexpensive alternative to eating out. Get your sushi fix without spending a fortune!

The post Sushi Bowls appeared first on Budget Bytes.

Confession: I’ve been spending way too much on sushi lately. But I don’t have the skill to make beautifully rolled sushi at home. So when that sushi craving hits, I just whip up an easy sushi bowl instead. It’s got all of the components of California roll piled into a bowl instead. They’re not fancy, for sure, but they’ll crush that sushi craving without leaving you $30 in the hole.

Close up overhead view of a sushi bowl with sriracha mayo.

What is in a Sushi Bowl?

I kept this sushi bowl as simple as possible to keep the price low and to make it easy to prepare, but they’re very customizable! My sushi bowls had seasoned sushi rice, a few crunchy vegetables (carrot and cucumber), nori (seaweed), and crab stick. You can jazz these sushi bowls up and make them fancier as your budget allows.

Here are some other fun ingredients to add to sushi bowls:

For Best Results, use short grain rice

Using short grain rice is really important for getting that classic sushi flavor and texture. Those little grains have a high starch content and a very different texture than long grain white rice. Packaged “sushi rice” carries a hefty price tag at regular grocery stores and can be quite expensive, so I suggest checking bulk bins, or better yet making a special trip to an Asian grocer.

Another option is to use Calrose rice, which is fairly common in U.S. grocery stores. Calrose is a medium grain starchy rice grown in California that still works really well for sushi bowls.

What is Imitation Crab?

Imitation crab is what you’ll find in California rolls and a lot of other Americanized sushi. It’s real white fish that has been shaped and flavored to resemble crab meat, but at a much lower price. You can usually find it in stick form, chunks, or flaked. It’s pretty tasty, IMHO, and very affordable!

Close up side view of a sushi bowl.

Seaweed options

Adding a bit of nori (dried seaweed) really goes a long way toward making this bowl taste like real sushi. Luckily, “nori snacks” have become really popular the last few years. They are just smaller single-serving-sized packages of nori rather than the larger packs you’d typically use to roll a lot of sushi. I sliced up a few small squares of nori snack for each bowl and, boom! Done.

How to Store Sushi Bowls

These sushi bowls work really well for meal prep and stay good in the refrigerator for about four days. You definitely want to cool the rice as quickly as possible after cooking and before packing your sushi bowls so that the warm rice doesn’t wilt the vegetables. So after seasoning the rice, spread it out on a baking sheet or in a casserole dish then refrigerate until cooled before packing the sushi bowls into meal prep containers.

Overhead view of a sushi bowl being eaten with chopsticks.
Completed sushi bowl from above on a dark background.
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Sushi Bowls

Sushi Bowls are a fast, easy, and inexpensive alternative to your favorite sushi bar. Get your sushi fix without spending a fortune. 
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Total Cost $8.82 recipe / $2.21 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 642kcal

Ingredients

SUSHI RICE

  • 2 cups short grain white rice $1.36
  • 2 cups water $0.00
  • 2 Tbsp rice vinegar $0.27
  • 2 Tbsp sugar $0.02
  • 1 tsp salt $0.05

TOPPINGS

  • 8 oz imitation crab $2.99
  • 1 carrot $0.19
  • 1 cucumber $0.59
  • 1 avocado $1.50
  • 1 pack nori snack $1.15
  • 1 Tbsp sesame seeds $0.18

SRIRACHA MAYO (optional)

  • 4 Tbsp mayonnaise $0.30
  • 2 Tbsp sriracha $0.22

Instructions

  • Place the uncooked short grain rice in a medium sauce pot. Rinse the rice well and drain off as much water as possible.
  • Add 2 cups of fresh water, place a lid on the pot, and bring to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
  • To prepare the sushi rice dressing, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved. If needed, microwave for 15-30 seconds to help the sugar dissolve.
  • While the rice is cooking, prepare the toppings. Shred or chop the imitation crab, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori snacks into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
  • When the rice is finished cooking, sprinkle about 1/4 of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice.
  • To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1Bowl | Calories: 642kcal | Carbohydrates: 103g | Protein: 12g | Fat: 20g | Sodium: 1185mg | Fiber: 8g

How to Make Sushi Bowls – Step by Step Photos

Rice being poured into a sauce pot.

Place 2 cups of the uncooked rice in a medium sauce pot. Rinse the rice well and drain off as much of the excess water as possible. Add 2 cups fresh water, place a lid on the pot, then bring the water up to a boil over high heat. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes (make sure it’s simmering the whole time). After 15 minutes, turn the heat off and let the rice rest, lid in place, for an additional five minutes. 

Rice vinegar, sugar, and salt being stirred in a small bowl, the bottle of vinegar on the side.

While the rice is cooking, mix up the rice seasoning. This seasoning gives the rice its characteristic sushi flavor and glossy appearance. Combine 2 Tbsp rice vinegar, 2 Tbsp white sugar, and 1 tsp salt. Stir until the sugar is fully dissolved. If needed, microwave the mixture for 15-30 seconds to help dissolve the sugar.

Seasoning being drizzled over the rice in the pot.

Sprinkle about 1/4 of the vinegar seasoning over the rice. Gently fold or stir the rice to distribute the dressing. Repeat this process until all of the dressing has been incorporated and the rice appears slightly glossy. Make sure not gently fold, rather than stir, the rice to prevent it from becoming mushy.

Prepped sushi bowl toppings.

While the rice is cooking, prepare the rest of the sushi bowl toppings. Shred one carrot (use a large-holed cheese grater), chop one cucumber, slice one avocado and chop or break up 8oz. of imitation crab into small pieces.

Imitation crab and nori snacks.

Imitation crab is basically just white fish that has been shaped and flavored to resemble crab. You can usually find this in the seafood department or frozen seafood department of the grocery store. Nori snacks can usually be found in the International aisle of larger grocery stores. They’re usually around $2 per pack and contain several squares each!

Sriracha mayo being stirred in a small bowl.

Prepare a little sriracha mayo to go on the sushi bowls… Simply stir together 4 Tbsp mayo and 2 Tbsp sriracha. NOM.

Sriracha mayo being drizzled over the sushi bowl.

Finally build your sushi bowls by adding about 1 cup of the seasoned sushi rice, then topping with some of imitation crab, sliced avocado, shredded carrot, sliced cucumbers, a few pieces of nori, a sprinkle of sesame seeds, and a delicious drizzle of sriracha mayo.

Completed sushi bowl from above on a dark background.

Seriously, SO GOOD.

Close up of a bite of sushi bowl being held by chopsticks.

Bonus: sushi bowls are a little harder to pick up with chopsticks than rolled sushi, so you can’t inhale them quite as quickly. Take time and savor that flavor. ;)

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