all things food
This kale and quinoa salad is packed with veggies, nuts, and cheese and tossed with a vibrant and zesty dressing. This salad has the perfect balance of fresh flavors!
The perfect combination of flavor and texture.
The perfect combination of flavor and texture. Pork steak is a savory one-skillet meal that is quick and easy. Juicy pork steaks are seasoned with herbs and roasted, then served with a rich cream and garlic sauce.
Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s …
Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, gorgeous, and a nutritional powerhouse!
Just 30 minutes required for this gluten-free and plant-based meal packed with protein, fiber, and vitamins and minerals galore.
Roasted Fall Vegetable Salad with White Beans from Minimalist Baker →
These velvety-smooth Caramelized Onions are a budget-friendly way to add extra flavor to any meal! Add them to burgers, pasta, and more!
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Are you an onion hater? If so, these velvety-smooth Caramelized Onions might just change your mind! I love onions in every form, but when cooked low and slow until golden brown and sweet, they become the side dish you never knew you needed. Use them to top a burger, add them to dips and sauces, or mix them into your favorite pasta dish! They’re a seriously budget-friendly way to add extra flavor to any meal. Plus, did you know you can get rid of onion breath by eating fresh parsley? You have no excuse now! Let’s dig in.
If you watch Budget Bytes’ reels on social media, you probably already know onions are my favorite ingredient of all time. My stepdaughter, Bijou, knows my commitment to this vegetable from our game “Anything or Onions,” where she puts an undeniably delicious food (say, brownies) up against onions and the I have to choose which one I’d rather eat for the rest of my life. Spoiler alert: I always choose onions.
Why? Onions are sweet, spicy, and savory, wrapped in one cute little bulb! They can be crunchy (like our pickled red onions) or soft and buttery, like in this recipe you’re about to make. The Vidalia Onion is also the official state vegetable of my birthplace, the great state of Georgia!
Caramelized onions are made by slowly cooking onions over a low heat until their natural sugars caramelize. I don’t add any extra sugar to this recipe, just a little oil, butter, and salt. As they cook, the water in the onions evaporates, and the pungent, sharp taste turns into a sweet, jammy, and savory treat. This process does take time (about 50 minutes) but requires very little effort. Make a big batch, and store them in your fridge to add meals throughout the week!
Here’s what you’ll need to make this caramelized onions recipe:
I can’t think of many dishes that wouldn’t benefit from a spoonful of caramelized onions! Some recipes, like French onion soup, even use them as the main ingredient. Here are a few more serving ideas:
Keep your onions in an airtight container in the fridge for up to a week, or freeze them for later. They’ll keep for 3-6 months in the freezer. Let them thaw in the fridge before using!
See how we calculate recipe costs here.
Peel and slice 3 medium onions into even strips.
Melt 1 Tbsp butter and 1 Tbsp olive oil in pan over medium high heat.
Add onions and use tongs to evenly coat with oil.
Season onions with ½ tsp salt to help release water.
Allow onions to cook at medium high heat for 5-10 minutes, or until onions begin to soften and turn golden brown.
Once browning begins, lower heat to medium and cook at this heat for 35-40 minutes.
Stir every few minutes to prevent sticking.
When onions are a deep golden brown, they are done!
These easy caramelized onions will be your new favorite side dish for pasta, pizzas, salads, and so much more!
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This easy and versatile sautéed zucchini recipe pairs perfectly with any main dish. Cooked in olive oil with butter, garlic, and basil, mild zucchini develops a rich, nutty flavor. Optional add-ins are tomato, onion, or mushrooms.
Air Fryer Baked Potatoes are a classic comfort food that’s budget-friendly, easy to customize, and made conveniently in the air fryer.
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Looking for an easy side dish to add to your dinner plate this week? Well, don’t overlook these simple, no-fuss, Air Fryer Baked Potatoes. Baked potatoes are a classic comfort food that’s budget-friendly and easy to customize with your favorite toppings. And I absolutely love cooking them in the air fryer. The potato skins get nice and crispy thanks to the air fryer and the potato flesh on the inside is perfectly soft & fluffy. Keep things simple with a little bit of butter, salt, and pepper or try out some of our favorite topping ideas listed below!
You may be wondering which cooking method is faster for baking potatoes, the oven or the air fryer? From my experience the air fryer is just a little bit faster than the oven, about 10 minutes faster, depending on how soft you like your potatoes to be. But here are some other great benefits to baking potatoes in the air fryer:
Because of the super fluffy potato texture and the slightly shorter cook time, this is now my new favorite way to cook easy baked potatoes!😊
The cook times for air fryer baked potatoes will depend on the size of your potatoes and how tender you would like them to be. I like for my potatoes to be very tender and easily pierced with a fork or knife with no resistance. When air frying at 400°F, a ½ pound potato will take about 40-45 minutes for a soft inside texture. Larger potatoes will take slightly longer to cook.
There’s actually no need to wrap your potatoes in foil when cooking them in the air fryer. You can simply air fry the potatoes uncovered, brushed with oil, and sprinkled with salt to get a nice crispy skin.
I was tempted to stuff these potatoes similar to my twice baked potatoes that I loveee, but I said to myself, “let me not get too carried away!” But just know if you wanted to take a few extra minutes to make some air fryer bacon while your potatoes are cooling off…you won’t regret it! Here are a few more great options to choose from:
See how we calculate recipe costs here.
Wash and dry four 1/2 lb. russet potatoes well, then use a fork to prick each potato several times to allow steam to evaporate while they cook.
Drizzle 1 Tbsp olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
Place the potatoes inside the air fryer basket. Air fry at 400°F for 40-45 minutes, flipping halfway through, until the potatoes can be pierced easily with a fork or knife.
The fork should slide easily into the center of the potato with no resistance. Total baking time will depend on the size of your potatoes.
Once the potatoes are done air frying, remove them from the air fryer basket and allow them to cool slightly. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!
Enjoy as a simple side dish or load it up with some homemade chili, BBQ chicken, or your favorite protein. The combinations you can come up with are endless for baked potatoes, so get creative and have fun!
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This Ranch potatoes recipe is bound to become a family favorite! With just 4 ingredients and easy prep, you’ll have a flavorful side dish ready in no time. These roasted ranch potatoes pair perfectly with chicken, beef, or pork for a delicious meal eve…
You won’t miss the chickpeas in this protein-packed white bean hummus! It’s creamy, flavorful, and so easy to make at home.
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My family is a hummus family, through and through. My husband, stepdaughter, and I love to make White Bean Hummus, cut up a ton of veggies, and put on a big spread for a healthy snack! Now, my 3 year old daughter has joined the gang, and she’s crazy about this hummus, too. It’s a crowd-pleaser and works out to be much cheaper than store-bought hummus! You only need 5 ingredients and a food processor to make this delicious, protein-packed dip. I’m sure your family will love it just as much as mine does!
We’ve been on a white bean kick recently here at Budget Bytes (Tuscan white bean stuffed tomatoes or chicken sausage white bean skillet, anyone?!), so it only makes sense that I share my favorite white bean hummus recipe with y’all. It’s just as delicious as traditional chickpea hummus but is made with creamy white beans instead. I add canned cannellini beans, toasted garlic, lemon juice, tahini, and olive oil to a food processor and blend until smooth—that’s it!
Side note: I love following Dr. Joel Fuhrman, and one of his teachings has always stuck with me: G-BOMBS! Fit in greens, beans, onions, mushrooms, berries, and seeds daily, and you’re on the road to excellent health. This easy white bean hummus recipe combines a few of those requirements, so it’s always in my refrigerator as an easy-to-grab snack!
Aside from the cannellini beans, this recipe stays true to the classic ingredients found in regular hummus. Here’s what you’ll need to make this homemade white bean hummus recipe:
This white bean dip is the best snack to take on the go! I dip everything from carrots and celery to crackers and pita bread in it. If you’re serving this hummus at a party, try drizzling some extra olive oil, fresh herbs, and crushed red pepper on top (as I did in these photos!). Here are a few more ideas for serving this creamy cannellini bean hummus:
This recipe for white bean hummus makes about 4 cups, so there’s a good chance you’ll have leftovers. Store it in an airtight container in the refrigerator for up to 5 days. You can also drizzle a thin layer of olive oil on top of the hummus before storing to help keep it fresher for longer, but this is optional.
See how we calculate recipe costs here.
Gather all your ingredients and set aside until time to use.
In a small frying pan, combine 3 smashed garlic cloves and 3 Tbsp olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil.
After about 4 minutes or when the garlic has some light color on it, remove pan from heat.
In a food processor, combine 2 cans cannellini beans, ½ cup tahini, the olive oil and garlic from the frying pan, 4 Tbsp lemon juice, ¼ tsp salt and 1 tsp black pepper.
Process until smooth, streaming in ¼ cup cold water as-needed to help blend and smoothen the hummus.
Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!
Who knew making hummus at home could be so simple? This creamy white bean hummus is the perfect snack or appetizer for the whole family!
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Creamy, cozy, and nutritious!
Creamy, cozy, and nutritious! 
