all things food
You won’t believe how amazing this fresh Pineapple Salad recipe is! The mix of sweet chopped pineapple and mangos combined with spicy jalapenos and creamy avocado pieces totally wowed everyone at my Memorial Day BBQ. Great as a side salad or a br…
You won’t believe how amazing this fresh Pineapple Salad recipe is! The mix of sweet chopped pineapple and mangos combined with spicy jalapenos and creamy avocado pieces totally wowed everyone at my Memorial Day BBQ. Great as a side salad or a bright main dish topping, I love how unexpected this was to serve. If...
The post Pineapple Salad appeared first on Salty Side Dish.
Fall in love with our Pineapple Chicken Fried Rice recipe, with tender chicken, juicy pineapple, and fluffy jasmine rice. Easy dinner, and so much better than takeout!
Want to sneak more greens into your diet? Here’s how to make a refreshing kale smoothie! We’ll show how to…
Want to sneak more greens into your diet? Here’s how to make a refreshing kale smoothie! We’ll show how to balance the flavor of kale with fruits and add-ins for a creamy and satisfying green drink you’ll actually crave.
Here’s a smoothie so good, you’ll want to make it every day. Meet our favorite kale smoothie! Yes, we know. “Kale smoothie” sounds like it would be intensely bitter. This one is anything but!
This kale smoothie is full of fruity flavor from green apple, pineapple and banana. It tastes heavenly, yet at the same time you’re getting a big dose of nutrients from leafy greens. True story: this is one of the only ways we get our son to eat kale—and he begs us for more kale smoothie. Here’s how to make it!
This kale smoothie is lusciously creamy, a satisfying drink you’ll actually crave. This is saying something, because we’ve made lots of kale smoothies that are too bitter, too thick, or too icy. This one has all the right ingredients to make an irresistibly tasty green puree. Here’s why to make it:
This short ingredient list of a kale smoothie is all you need to make this beautiful, bright green puree! Here’s what you need:
There are several types of kale that you can use in this smoothie. Here’s a breakdown of each type:
Here’s a trick to blending this kale smoothie. First, blend the softer room temperature fruits and liquid. In this case, it’s the banana, apple, kale and water. Then add in the frozen ingredients: the frozen pineapple and ice. This helps it to blend easier: so you won’t need to endlessly stop, scrape, and start again!
This kale smoothie is delicious as is, but you can always mix it up with tasty additions! Here are a few options:
Smoothies are best eaten immediately. But this kale smoothie actually lasts 1 to 2 days refrigerated, stored in a sealed container or a mason jar with the lid on. It may separate, which is perfectly natural. Just shake it up and you’re good to go!
We’ve got lots more where this came from! Here more smoothie recipes to try:
This kale smoothie recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Not necessarily! This post offers tips on choosing the right kale variety (baby kale is less bitter) and using masking ingredients like bananas, mangoes, or pineapples to balance the flavor.
This kale smoothie recipe uses water, but you can also use milk. Any milk you enjoy works! Popular choices include dairy milk, almond milk, oat milk, or coconut milk. Consider dietary restrictions and the desired texture when choosing your milk.
A high-powered blender is ideal for achieving a smooth and creamy consistency. However, many regular blenders can handle kale smoothies with the addition of some extra liquid.
Yes, but be aware that the color may darken slightly, and the texture might thicken a bit and separate over time. This smoothie is best eaten within 1 day, but it does store up to 2 days.
Adding protein powder, nut butters, chia seeds, or even rolled oats can make your smoothie more filling and keep you satisfied for longer.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes 
Yield: 2 smoothies Want to sneak more greens into your diet? Here’s how to make a refreshing kale smoothie, a creamy and satisfying green drink you’ll actually crave.
*Our preference for the type of kale to use in a smoothie is baby kale. Tuscan kale is a second choice. Curly kale can work, but it has a spicy flavor and is more bitter than the other two. If you use this variety, you may want to start with less and add it to taste.
Category: Drink
Method: Blended
Cuisine: AmericanKeywords: Kale smoothie, kale smoothie recipe
This pineapple margarita is a tropical spin on the classic! The winning combination of pineapple, tequila, and lime makes a…
This pineapple margarita is a tropical spin on the classic! The winning combination of pineapple, tequila, and lime makes a refreshing cocktail bursting with flavor.
Here’s a tropical drink that marries the perfect combination of pineapple, tequila and lime: the pineapple margarita! Over the years, Alex and I have become experts in all the margarita recipes, from the classic to the more funky and off-the-wall. This juicy, fruity summer cocktail has become a favorite that works in any season.
What we love about this recipe: The sweet pineapple goes hand in hand with the sharp bite of the tequila and zingy lime. Add Cointreau orange liqueur to the mix, and it’s bursting with tropical flavor. It’s just as easy as the classic, but makes an even bigger statement (we think). It’s perfect for parties, and we love serving up the spicy variation, too!
The classic margarita recipe is one of the most famous cocktails of all time, invented back in the 1930’s. In fact, it’s on the list of International Bartender Association’s IBA official cocktails. This means that there’s an “official” definition of the ingredients in a margarita: lime juice, Cointreau, and tequila. We’re margarita purists and we love the simplicity of this drink made the right way.
This pineapple margarita is spin on the classic that’s in the same vein. The sweetness of the pineapple juice and the hint of sugar in the Cointreau make it the perfect sweet tart flavor. If you prefer a sweeter margarita, you can always add simple syrup or agave syrup. Here’s what you’ll need for a pineapple margarita:
This pineapple margarita is “on the rocks,” meaning it’s served over ice. It’s a classic “shaken” cocktail you can mix up in a cocktail shaker. The salt rim is optional, but it adds just the right searing saltiness to each sip. Here’s what to do:
You can use any type of tequila in this pineapple margaritas recipe. Our rule of thumb is to buy a mid-price range bottle: the price usually corresponds to the quality of liquor! Look for 750 ml bottles in the range of $22 to $35. You can use either blanco or reposado tequila here.
To take the drink presentation over the top, try our homemade margarita salt for the salt rim! The festive green and orange from the citrus peel look beautiful against the yellow of the pineapple margarita! Tajín is another great option for the rim, a Mexican seasoning blend that adds a burst of tangy, spicy flavor.
Want to mix up this pineapple margarita? Make it spicy! Add 3 to 4 jalapeño pepper slices when making the cocktail, or go this Pineapple Jalapeno Margarita and Spicy Pineapple Margarita. The heat and tangy brightness of the pepper pairs perfectly with the tropical pineapple.
Want to mix up a batch for a crowd? Instead of making single drinks, mix up a big pitcher. Here’s what to do: we did the math so you don’t have to! To make a pitcher that serves 8 drinks, mix together in a pitcher:
Add 3 handfuls of ice and stir until cold. Pour into glasses and serve!
Want more margarita ideas? We have lots more where this comes from. Here are some margarita recipes to try:
Love pineapple? Try all our pineapple juice cocktails, like the tropical Pineapple Rum Cocktail or Pineapple Vodka Cocktail.
Taste your margarita as you go. If it’s too sweet, add a little more lime juice for tartness. You can also add a bit of simple syrup or agave nectar in the recipe.
For a classic touch, rim your glass with coarse kosher salt. You can also get creative with a superfine sugar rim or a chili lime salt or Tajin rim for a spicy kick.
Yes, go to our Frozen Margarita recipe and substitute 4 cups frozen pineapple for the ice.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 drink This pineapple margarita is a tropical spin on the classic! The winning combination of pineapple, tequila and lime makes a killer cocktail.
Pitcher variation: To make a pineapple margarita pitcher that serves 8, mix together in a pitcher: 1 ½ cups tequila, 2 cups pineapple juice, ¾ cup Cointreau, and ¾ cup lime juice. Add 3 handfuls of ice and stir until cold. Pour into glasses and serve!
For a sweet margarita: Add simple syrup or agave syrup, to taste, starting with 1 teaspoon and gradually increasing.
For a spicy margarita: Add 3 to 4 slices jalapeño pepper to the cocktail shaker, or go to Pineapple Jalapeno Margarita or Spicy Pineapple Margarita.
Rim variations: Try margarita salt or a Tajín rim, a Mexican seasoning blend of chili peppers, lime, and salt that adds a burst of tangy, spicy flavor.
Category: DrinkMethod: ShakenCuisine: CocktailsKeywords: Pineapple margarita, pineapple tequila cocktail
This Baked Ham is sweet, savory, and juicy– the perfect holiday meal. The glaze makes the outside nice and crisp but still tender.
The post Baked Ham appeared first on Budget Bytes.
When the holidays roll around (Hello, Easter!), there’s nothing my family craves more than a sweet and savory baked ham. I know what you’re thinking, ham is expensive. But this baked ham recipe is proof that a typically expensive meat can be budget-friendly. By using a boneless ham, we don’t waste a single dollar on bones, and it comfortably feeds 11 people. That’s a lot of ham! The texture of this ham is perfectly juicy with a great chew to it. The glaze makes the outside nice and crisp but still tender. There’s nothing quite like a beloved holiday tradition!
While Easter traditionally calls for lamb, ham has become the dominant centerpiece because it’s much less expensive and more readily available, both things we love here at Budget Bytes. This baked ham recipe is a true superstar. Salty, savory ham coated in a sweet and tangy glaze made from brown sugar and pineapple juice is just so good. The glaze is super sticky, extra sweet, and gives a beautiful color to your ham. Adding the pineapple juice to the glaze recipe really makes this glaze shine (literally and figuratively!)
Here’s what you’ll need to make baked ham:
We found that it’s best to bake this ham tented with foil to seal in moisture. Without the foil, the ham tends to dry out and turn tough. Remove the foil in the last 10 or so minutes of baking to reduce and brown the glaze.
This tasty baked ham is truly the star of the show, so we recommend serving it with simple roasted carrots and steamed green beans.
See how we calculate recipe costs here.
Gather all glaze ingredients and preheat oven to 350°F.
Whisk together pineapple juice (one 15 oz. can yields about 1 cup of juice), 1 cup brown sugar, 1 Tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 2 tsp pumpkin pie spice. Cook the glaze down over medium heat until it is reduced by half.
Place 5.5 lb. boneless smoked ham cut side down in the roasting pan of your choosing. Pour 1/2 inch of water into the bottom of the roasting pan. Brush the ham with half of the glaze mixture and cover it with slices of canned pineapple. Then, make a tinfoil tent to cover the entire ham. You want to cook the ham for approximately 20 minutes per pound, or until the internal temperature reaches 145°F. Baste the ham periodically, using a standard baster or a large spoon.
Once the ham reaches an internal temperature of 145°F, remove the tinfoil tent and baste the ham with pan drippings and brush the ham with all remaining glaze.
When your ham is done, it should have an internal temperature of 145°F.
This delicious baked ham will be the star of your holiday table!
The post Baked Ham appeared first on Budget Bytes.
Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty. Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home,…
Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty.
Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home, partially-used blocks of butter, and the miscellaneous leftover ends of bread that one collects when one constantly buys too much bread. When I returned, I realized that one of those bread pieces had been caught in the door and kept it from sealing closed.
Oddly, the fridge doors have an alarm, which beeps if they’re not completely shut, but the freezer door doesn’t. Coming home to an array of items that were half-frozen, half-defrosted (with gloopy liquid oozing out of them), possibly defrosted and then refrozen, and a few that were unidentifiable, was a bummer.
Some things I knew had to go – like sausages, stock, and a rather moldy half-eaten tomato tart, that I was sure could be reheated when I returned from my travels. (I won’t share a picture of that, but it looked like it needed a good shave.) But I also had several precious bags of cranberries that I’d stashed away for Thanksgiving and while they weren’t completely defrosted, I didn’t want to (or know if I could) refreeze them, so I decided to make chutney…and a whole lotta it.
Fortunately, all my candied and dried fruits were in fine condition and since I was cleaning my freezer, I also did a little purge of my drawers of things that weren’t sparking joy in my kitchen, and cooked them all up with some spices, some honey, orange juice, and vinegar, to make this tangy-tangy condiment.
(Just a note that dried fruits always spark joy in me. But a drawerful of little crinkled up cellophane bags with thirteen raisins or two dried apricots in them, don’t.)
To share my joy with you, I whittled my catastrophe-size recipe down to a reasonable recipe, but you’re welcome to double, triple, or quadruple it. Although it’ll keep for a few weeks in the refrigerator, I had so much that tightly sealed the overload into freezer bags and placed them back in the congélateur. However next time I’m headed out of town, I’m going to make sure my freezer is tightly sealed, because I’d be a bummer to lose those.
Get ready to fall in love with this Southern Pineapple Casserole, a unique side to your holiday gatherings or a cozy night in.
The post Pineapple Casserole appeared first on Salty Side Dish.
Get ready to fall in love with this Southern Pineapple Casserole, a unique side to your holiday gatherings or a cozy night in.
The post Pineapple Casserole appeared first on Salty Side Dish.
Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They’re a great weeknight meal or weekly meal prep!
The post Chipotle Chicken Tacos appeared first on Budget Bytes.
Kick up your Taco Tuesday recipe game with these fiery and deeply flavorful Chipotle Chicken Tacos! This easy recipe is fast, filling, and perfect for meal prep. It’s also a breeze to scale up, and you can even make it a little heartier by serving it with sides of Tomato Rice and Quick Seasoned Black Beans. Plus, it’s only a little over a dollar per serving. I’m telling you, this one is clutch!
The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in.
While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos! Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.
Here’s what you’ll need to make Chipotle Chicken Tacos:
This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.
Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.
See how we calculate recipe costs here.
Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.
Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.
Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
The post Chipotle Chicken Tacos appeared first on Budget Bytes.
Print Recipe
Pin Recipe
