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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients that pack a huge flavor punch.

The post Kimchi Quesadillas appeared first on Budget Bytes.

A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.

Cheese Quesadillas on a plate with a bowl of kimchi on the side.

Why I’m Obsessed with Kimchi Quesadillas

These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.

What is Kimchi?

Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!

Where to Find Kimchi

Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.

Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.

A hand holding a stack of kimchi quesadillas showing the cheese and filling.
Overhead view of sliced kimchi quesadillas on a plate.
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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients to pack a huge flavor punch.
Course Breakfast, Lunch, Snack
Cuisine American, Korean
Total Cost $1.90 recipe / $0.95 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 (1 quesadilla each)
Calories 331kcal

Ingredients

  • 1/4 cup kimchi $0.78
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 flour tortillas (8" diameter) $0.40
  • 1 Tbsp butter or oil $0.04
  • 2 large eggs $0.18

Instructions

  • Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
  • Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
  • Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
  • Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
  • Slice the cooked kimchi quesadillas in half and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1quesadilla | Calories: 331kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Sodium: 593mg | Fiber: 1g
Side view of a stack of kimchi quesadillas on a plate.

How to Make Kimchi Quesadillas – Step by Step Photos

Chopped kimchi on a cutting board with shredded cheddar in a measuring cup on the side.

To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.

Cheese and kimchi covering half of two tortillas.

Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).

Two fried eggs in a skillet.

Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.

Eggs added on top of cheese and kimchi in the tortillas.

Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.

Toasted quesadillas in the skillet.

Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!

Sliced quesadillas on a cutting board.

Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.

Close up side view of a stack of kimchi quesadillas.

Soooo cheesy, sooo tangy!

The post Kimchi Quesadillas appeared first on Budget Bytes.

Pickled Jalapeños

These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.

The post Pickled Jalapeños appeared first on Budget Bytes.

O.M.G. I thought I was obsessed with pickled red onions, but then I made these pickled jalapeños and I literally can’t stop eating them. Every time I go in the fridge I have to pop one or two in my mouth, in addition to adding a few on top of everything I’ve been eating. 😅 These little guys are addictive! So, if you’ve got a pepper plant that is still producing or are looking for a way to use up some leftover jalapeños from another recipe, trust me, you NEED to make these pickled jalapeños.

Overhead view of a bowl full of pickled jalapeños.

What are Quick Pickles?

There are two main ways to pickle vegetables: fermentation and quick pickling in a vinegar-based brine. Fermentation pickling takes days to weeks to accomplish, as natural bacteria produce acid that combines with added salt to create a brine. Quick pickles only take minutes because they start with a pre-made acidic brine made with vinegar and salt. The method I used for these pickled jalapeños is quick pickling, which I love because it’s so fast and convenient. Just keep in mind that quick pickles do not contain live cultures.

Ingredients for Pickled Jalapeños

Here’s what you’ll need to make quick pickled jalapeńos:

  • Fresh jalapeños: You can use green, red, or a combination of both! The recipe is written for one pound of jalapeños, but you can easily reduce the batch size if you don’t have that many peppers. Simply change the number of servings in the recipe card below and the amount of ingredients will auto-adjust for you.
  • Garlic: Adding a clove of garlic (or a few!) creates a nice depth to the flavor of the pickled jalapeños.
  • Vinegar: I used plain white vinegar to keep the flavor crisp and clean, but you can experiment with other flavors of vinegar like apple cider vinegar, red wine vinegar, or rice vinegar. I do not suggest using a sweet vinegar, like balsamic for this recipe.
  • Salt: Salt flavors the brine and aids the vinegar in preserving the jalapeños.
  • Sugar: A little bit of sugar helps balance the flavors in the pickled jalapeños, primarily the acidic vinegar. Don’t worry, we don’t use enough to make them sweet, just enough to provide balance.
  • Water: Adding a little bit of water to the brine softens the flavor of the brine just enough so you don’t feel like you’re eating straight vinegar, but not enough to reduce the preservation abilities of the vinegar.

What Else Can I Add?

If you want to experiment with your pickled jalapeños, you can try adding some of the following ingredients: a sliced carrot, whole peppercorns, ground cumin or cumin seeds, sliced shallots, or oregano.

How to Use Pickled Jalapeños

Aside from just sneaking one or two slices from the jar, here are some of my favorite foods to top with pickled jalapeños:

How Long Do Pickled Jalapeños Last?

Keep these pickled jalapeños in an air-tight glass or plastic container in the refrigerator for up to two months (if you don’t eat them all first!). Use a fork or tongs to remove the jalapeños from the container to keep the brine as sterile as possible.

Side view of a jar full of pickled jalapeños.
Overhead view of a bowl full of pickled jalapeños.
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Pickled Jalapeños

These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.
Course condiment
Cuisine American
Total Cost $2.30 recipe / $0.29 serving
Prep Time 10 minutes
Cook Time 2 minutes
Marinate Time 30 minutes
Total Time 42 minutes
Servings 8 (¼ cup each)
Calories 32kcal

Ingredients

  • 1 lb. jalapeños $1.49
  • 2 cloves garlic $0.16
  • 1.5 cups white vinegar $0.52
  • 1/2 cup water $0.00
  • 1 Tbsp salt $0.10
  • 1 Tbsp sugar $0.03

Instructions

  • Wash and slice the jalapeños. Peel the garlic.
  • Add the vinegar, water, salt, and sugar to a medium sauce pot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
  • Once the brine reaches a boil, add the jalapeños and garlic. Turn the heat off, place a lid on the pot, and let the peppers marinate in the brine for 30 minutes. Stir them occasionally to make sure they all spend adequate time under the brine. Replace the lid each time.
  • After marinating in the brine for 30 minutes the peppers will change from bright green to olive green. Transfer the peppers to a non-reactive (glass or plastic) air-tight container, then store in the refrigerator for up to two months.

See how we calculate recipe costs here.

Notes

*The nutrition facts given include the brine, which is not usually consumed, so the sodium levels may be inflated.

Nutrition

Serving: 0.25cup | Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Sodium: 876mg | Fiber: 2g
Side view of a bowl full of pickled jalapeños.

How to Make Pickled Jalapeños – Step by Step Photos

Sliced jalapeños and peeled garlic on a cutting board.

Wash then slice one pound of fresh jalapeños. Peel two (or more) cloves of garlic. Feel free to measure with your heart when it comes to the garlic!

Vinegar, water, salt, and sugar in a sauce pot.

Add 1.5 cups white vinegar, ½ cup water, 1 Tbsp salt, and 1 Tbsp sugar to a medium saucepot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.

Sliced jalapeños and garlic added to the sauce pot with the brine.

When the brine reaches a full boil, add the sliced jalapeños and peeled garlic. Turn the heat off, place a lid on the pot, and let the jalapeños marinate in the brine for 30 minutes, stirring occasionally to make sure all of the peppers get submerged. Try to resist tasting them until they’ve soaked for at least 30 minutes!

Pickled jalapeños in the brine in the sauce pot.

As the peppers soak in the hot brine they will change in color from bright green to the familiar olive green color of pickled jalapeños. Once they’ve marinated in the brine for 30 minutes, transfer the peppers and all of the brine to a non-reactive (glass or plastic) air-tight container, then transfer to the refrigerator for storage.

Side view of pickled jalapeños in a jar.

Store the jalapeños in the refrigerator for up to two months and enjoy them on all of your favorite foods! …Or just straight from the jar. 😏

The post Pickled Jalapeños appeared first on Budget Bytes.

Homemade Garlic Bread

Buttery homemade garlic bread is easy to make with just a few simple ingredients! It’s freezer-friendly and is a great side dish for any dinner.

The post Homemade Garlic Bread appeared first on Budget Bytes.

Garlic bread makes every meal better, especially if it’s this buttery, crispy, extra garlicky homemade garlic bread. I’ve been obsessed with this garlic bread for years now and probably make it more often than I should. Why? Because it really couldn’t be easier to make, it’s SO good, and it’s very freezer-friendly so you can keep some on hand for whenever that garlic bread craving hits. …Which for me is pretty much every night. 😏

Slices of homemade garlic bread on a surface next to a bowl of butter.

What Do You Need to Make Garlic Bread

Homemade garlic bread with real butter and fresh garlic is incredibly simple to make and so much better than what you’ll find in the freezer aisle at the grocery store. Here’s what you’ll need to make my absolute favorite garlic bread:

  • Bread: The best bread for homemade garlic bread, IMHO, is a large soft loaf of French bread or Italian bread. It soaks up the garlic bread well without getting too tough or crispy as it bakes. While I do generally love baguettes, they tend to get really hard and don’t soak up the butter as readily as a slightly softer loaf.
  • Butter: Salted butter is the vehicle for all that garlicky flavor and makes the bread extra rich and delicious. You can use unsalted butter if you have it, but you’ll need to add extra salt to the garlic butter mixture to make sure all the flavors pop!
  • Olive Oil: A little bit of olive oil helps make the olive oil more spreadable AND helps keep the butter from browning quite as fast while it bakes.
  • Fresh Garlic: What would garlic bread be without fresh garlic?? Fresh garlic helps keep the garlic flavor front and center with a nice punchy finish.
  • Garlic Powder: A little bit of garlic powder in addition to the fresh garlic adds a really deep garlicky base note, so you’re getting a full one-two garlic punch!
  • Parsley: Fresh parsley adds a little bit of freshness to cut through the rich butter and strong garlic flavor, plus it adds a pretty splash of green color. You can skip the parsley if you don’t have any on hand.
  • Salt: There is some salt in the salted butter, but adding just a little more really helps all of the flavors in the garlic bread really pop.

What Else Can I Add?

The basic garlic bread recipe below is divine on its own (IMHO), but you can make it even more epic by adding any of the following ingredients:

  • Try stirring a couple of tablespoons of grated Parmesan into the garlic butter mixture for a crispy umami finish.
  • Top with whole milk mozzarella before baking to make it into an easy cheesy garlic bread.
  • Use roasted garlic instead of in in addition to the fresh garlic for a milder, roasted flavor.
  • Add more herbs. Try stirring an Italian herb blend or a pinch of red pepper flakes into the garlic butter for even more flavor. Or, if you have an herb garden, add in some chopped basil or oregano.
  • Stir a tablespoon or two of pesto into the garlic butter mixture for a fun twist.

How to Store and Reheat Garlic Bread

This garlic bread is perfect for freezing. After spreading the delicious garlic butter mixture onto your loaf, freeze the garlic bread in an air-tight container, like a gallon-sized freezer bag. It can then be baked straight from the freezer, with just a couple of extra baking time added.

To store leftover garlic bread that has already been baked, make sure to allow the garlic bread to cool completely to room temperature before packing in an air-tight container to avoid condensation. The garlic bread will stay good at room temperature for about a day, or in the refrigerator for 2-3 days. Garlic bread can be reheated in an air-fryer for a minute or two, microwaved for about 30 seconds, or wrapped tightly in foil and baked at 350ºF for 10-15 minutes, or until heated through.

And don’t forget to make some Homemade Pizza sauce to dip your homemade garlic bread (or cheesy garlic bread) in!

Close up side view of slices of garlic bread.
Slices of homemade garlic bread spread out on a surface.
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Homemade Garlic Bread

Buttery homemade garlic bread is easy to make with just a few simple ingredients! It's freezer-friendly and is a great side dish for any dinner.
Course Bread, Dinner, Side Dish
Cuisine American
Total Cost $4.63 recipe / $0.39 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 (2 slices each)
Calories 163kcal

Ingredients

  • 1 loaf French or Italian bread (approx. 24" long) $2.99
  • 6 Tbsp butter, room temperature $0.75
  • 2 Tbsp olive oil $0.32
  • 4 cloves garlic, minced $0.32
  • 2 Tbsp chopped fresh parsley $0.22
  • 1/8 tsp salt $0.01
  • 1/4 tsp garlic powder $0.02

Instructions

  • Preheat the oven to 400ºF. In a bowl, stir together the room-temperature butter, olive oil, minced garlic, garlic powder, chopped parsley, and salt until relatively smooth (a few small lumps of butter are okay).
  • Cut the loaf in half, into two 12" long pieces, then cut each piece open lengthwise. Lay the bread on a baking sheet cut sides facing up. Spread the garlic butter mixture evenly over the open surfaces of the bread.*
  • Bake the bread for 10-15 minutes, or until the edges are golden brown and crispy. Bake for less time if you prefer a softer garlic bread, and more time if you prefer a crispier garlic bread. Cut the bread into 2-inch sections and serve hot.

See how we calculate recipe costs here.

Video

Notes

*Once the garlic butter is spread over the surface of the bread it can be frozen in gallon-sized freezer bags and baked at a later date. The bread can be baked straight from the freezer, although it may take a minute or two longer to brown.

Nutrition

Serving: 2slices | Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Sodium: 271mg | Fiber: 1g
Slices of homemade garlic bread spread out on a surface.

How to Make Garlic Bread – Step By Step Photos

Garlic butter ingredients in a bowl.

Begin by preheating the oven to 400ºF. In a bowl, combine 6 Tbsp room temperature butter, 2 Tbsp olive oil, 4 minced cloves of garlic, 1/4 tsp garlic powder, 2 Tbsp chopped fresh parsley, and ⅛ tsp salt.

Mixed garlic butter in a bowl with a fork.

Mix the garlic butter ingredients together until they’re evenly combined. It’s okay if there are some small butter lumps left in the mixture.

French loaf being sliced in half.

Cut one large French loaf (24 inches) into two 12-inch sections, then cut each section open lengthwise.

Garlic butter being spread onto French bread.

Spread the garlic butter mixture evenly over the open surfaces of the bread, making sure to get all the way to the edges.

Unbaked garlic bread in a freezer bag.

If you want, you can freeze some of the unbaked garlic bread for later! Bake the frozen garlic bread as usual, no need to thaw, adding just a couple extra minutes to the bake time.

Baked garlic bread on a baking sheet.

Place the garlic bread on a large baking sheet (using parchment is optional, but makes clean up easier). Bake the garlic bread in the preheated oven for 10-15 minutes, or until it is golden brown and crispy on the edges. Bake less time for softer garlic bread and longer for crispier garlic bread.

Garlic bread loaf being cut into pieces on a cutting board.

Cut the garlic bread into 2-inch wide pieces and serve!

Two large pieces of garlic bread, one sliced into pieces.

Yaassssssss. Garlic bread ❤️ forever.

What to Serve with Garlic Bread:

The post Homemade Garlic Bread appeared first on Budget Bytes.

How to Make Oat Milk

Learn how to make oat milk with just four simple ingredients and enjoy the creamiest, most refreshing oat milk for pennies on the dollar.

The post How to Make Oat Milk appeared first on Budget Bytes.

This one goes out to all of my lactose-intolerant friends out there! If you’re not already making your own homemade oat milk, promise me you’ll try this recipe. Because they’re charging waaaaay too much for it at the store, considering how simple it is to make. It literally takes about five minutes and it tastes SO GOOD. Like, I usually feel kind of “meh” about oat milk, but I wanted to guzzle the entire batch because it was so cool, creamy, and refreshing. So promise me you’ll bookmark this page and give it a try this weekend, K?

A jar of oat milk with a metal straw and ingredients in the background.

What’s in Oat milk?

When I tell you how simple this oat milk is, you might have a little heart attack when you realize how much you’ve been paying for it at the store. Oat milk is literally just oats, water, salt, vanilla (optional), and a sweetener (optional). That’s it. Five simple ingredients! Here’s a little more detail about what I used to make my homemade oat milk:

  • Oats – I tested both old-fashioned rolled oats and quick oats for this recipe and old-fashioned oats were the clear winner. Old-fashioned rolled oats break down just enough when blended to yield a creamy milk that is not too thick or slimy. Quick oats are so powdery to begin with that they completely disintegrated in the water and make a thick, sludge-like oat milk. #nothanks
  • Water – Make sure to use cold water to make your homemade oat milk so the starches in the oats don’t get too hydrated. That will lead to thick and slimy oat milk.
  • Salt – Just a pinch will do! Salt helps our tongues differentiate between flavors so you can taste the full dimensions of vanilla, sweet, and creamy.
  • Vanilla – I think adding a little vanilla really rounds out the flavor of the oat milk so it’s more interesting and enjoyable. You can skip it, but I really feel like the vanilla takes the oat milk from good to GREAT.
  • Sweetener – A little bit of sweetness goes a long way with oat milk. I used brown sugar because it offered a good balance between being budget-friendly and adding a slight caramel flavor from the molasses, but maple syrup is even more delicious (just more expensive). Other options are white sugar, honey, agave, stevia, monk fruit, or any other sweetener that dissolves easily in water.
Oat milk being poured into an iced coffee from a glass carafe.

What kind of Strainer to Use

Straining is one of the most important steps in the oat milk-making process because it can change the texture of the oat milk quite a bit. I tested a few different methods for straining so I could give you some options. Here’s what I found:

  • Nut Bags or Cheesecloth: These are great options if you plan to make a lot of oat milk because they’re inexpensive and most can be laundered and re-used (check the package for the cheesecloth because depending on the quality, some are not reusable). The key to using nut bags and cheesecloth is to NOT squeeze the liquid through the cloth. Squeezing allows too many starches through, making the oat milk thick and slimy.
  • Metal Strainers or Sieves: Metal strainers have quite a large weave and they allow a lot of the oat particulate through, which can result in a thick and powdery-flavored milk. Stacking two strainers on top of each other does help a lot, if this is your only option.
  • Lint-Free Dishcloth: The weave on a dishcloth is pretty tight, which makes it hard for the oat milk to flow through. I found this method to be pretty messy and I had to squeeze the oats to get the milk to pass through, which can lead to a slimy oat milk.
  • Metal Coffee Filter: Metal coffee filters were my favorite strainer for oat milk! It created just the right texture for the milk and was easy to clean and reuse. So if you happen to have one of these on hand, or want to make an investment for oat milk-making, this is the best option!

Can you Froth Homemade Oat milk?

I tried frothing this homemade oat milk with a handheld frother, and, unfortunately, it does not create a nice foam. Oats do not contain a lot of fat or protein, which is needed to create a stable foam, so store-bought oat milk usually has to have thickeners or stabilizers added to help it foam.

How to Enjoy Oat Milk

I’m not kidding when I say this oat milk was so good that I wanted to chug it straight from the jar. But keep in mind that homemade oat milk does not contain emulsifiers or stabilizers like store-bought oat milk, so you will need to shake it very well before you pour, every time.

Oat milk is great added to coffee or poured over a bowl of cereal (or maybe even oatmeal – how meta). I haven’t tested baking with this oat milk or using it as a substitute for dairy milk in recipes, so proceed with caution. Remember that oat milk does not contain as much fat or protein as dairy milk, which may cause it to react differently in recipes.

Tips for Making Homemade Oat Milk

  • Use rolled oats, not quick oats, for a creamy yet light and refreshing oat milk
  • Use cold water to prevent a slimy texture
  • Strain the oat milk well to keep the texture light, but DO NOT squeeze it through your strainer
  • For maximum deliciousness, let the oat milk chill completely in the refrigerator before serving
  • Shake the oat milk very well each time before enjoying
A jar of oat milk being stirred with a metal straw, as seen from above.
A jar of homemade oat milk with a metal straw and ingredients on the sides.
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Homemade Oat Milk

Learn how to make oat milk with just four simple ingredients and enjoy the creamiest, most refreshing oat milk for pennies on the dollar.
Course Beverage
Cuisine American
Total Cost $0.75 recipe / $0.19 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (1 cup each)
Calories

Ingredients

  • 4 cups cold water $0.00
  • 1/2 tsp vanilla extract $0.36
  • 2 Tbsp brown sugar $0.08
  • 1 cup old-fashioned rolled oats (NOT quick oats) $0.29
  • 1/4 tsp salt $0.02

Instructions

  • Stir the vanilla and brown sugar into the cold water until dissolved.
  • Add the oats, salt, and water mixture to a blender. Blend on high for 30 seconds.
  • Pour the blended oat mixture through a strainer like a nut bag, cheese cloth, metal coffee filter, or a double layer of metal sieves to filter out the oat pieces.
  • Chill the oat milk completely (preferably overnight), then shake very well before serving. Keep the oat milk refrigerated for up to four days.

See how we calculate recipe costs here.

Notes

*You can use any type of sweetener that dissolves easily in cold water.
**There is no nutritional information for this recipe because nutritional calculators can not account for the oats that are discarded in the straining process.

How to Make Oat Milk – Step by Step Photos

Oat milk ingredients laid out on a surface.

All you need to make your own oat milk is 4 cups cold water, 1 cup rolled oats (NOT quick oats), 1/4 tsp salt, 1/2 tsp vanilla extract, and sweetener (I used 2 Tbsp brown sugar).

Maple water being poured into a blender with oats and salt.

Add 2 Tbsp brown sugar and ½ tsp vanilla to 4 cups cold water and stir until the sugar is dissolved. Add the rolled oats, salt, and water mixture to a blender. I used our big blender for a four-cup batch, but I also tested a half-cup batch in our mini blender and it worked fine.

Oats and water being blended in a blender.

Blend the oats and water for 30 seconds, no more! It’s a good idea to time this on your watch or phone so you don’t accidentally count too fast or too slow. Over-blending the mixture can make the oat milk too thick or slimy.

Oat milk poured into a nut bag over a strainer and bowl.

Immediately pour the mixture through a strainer into a bowl. I’m showing the oat milk poured into a nut bag supported by a metal strainer over the bowl, but you can also use cheesecloth or metal coffee filters (see blog text above the recipe for details on each method).

Chilled oat milk in a plastic quart container.

Make sure to chill the oat milk completely (like, overnight) for the best flavor. Because this is homemade and doesn’t have added emulsifiers or stabilizers, it will separate like in the photo above. Just give it a good shake shake shake before enjoying it each time and it will be as right as rain!

Overhead view of a jar of oat milk being stirred.

The oat milk will keep in the refrigerator for about four days, so make a half batch if needed to make sure none goes to waste!

The post How to Make Oat Milk appeared first on Budget Bytes.

Mayo Ketchup

Sweet and tangy Mayo Ketchup is a perfect dipping sauce for fried food and is also a fantastic sandwich spread, salad dressing, or marinade.

The post Mayo Ketchup appeared first on Budget Bytes.

Sweet and tangy Mayo Ketchup may be the perfect dipping sauce you’ve never heard of. This zesty blend of mayonnaise and ketchup is traditionally a dip for Tostones and other Puerto Rican delicacies. (Don’t you dare put fried food on a Puerto Rican table without Mayo Ketchup, homie!) But it’s also fabulous used as a sandwich spread, a salad dressing, or a marinade. Did I mention this mayo Ketchup recipe is ridiculously easy to make?

Overhead shot of Mayo ketchup in a small white bowl surrounded by tostones.

What Is Mayo Ketchup?

A staple of the Puerto Rican table, Mayo Ketchup is also a popular condiment in many different countries, where it can be known as fry sauce, salsa rosada, or pink sauce. The combination of mayonnaise and ketchup creates a rich and creamy dressing with slightly honeyed and tart notes. The two ingredients complement each other perfectly, creating a sauce that is surprisingly flavorful and versatile, like Snoop Dog and Martha Stewart.

Ingredients For Mayo Ketchup

You can now find this delicious concoction at many supermarkets, but making your own is much cheaper. Plus, you can doctor it up with a few extra ingredients to make it your own. Sometimes I add a sprinkle of adobo seasoning for depth and grate a fresh garlic clove to add pungency. Here’s what you’ll need to make a basic Mayo Ketchup:

  • Mayonnaise: adds richness and body to the sauce. Feel free to use vegan mayo here, if you’re plant-based.
  • Ketchup: provides sweetness and acidity. It also gives the sauce its signature salmon pink color.
  • Hot Sauce: adds a spicy kick. Use your favorite brand. Hot pepper brine is also fantastic. In a pinch, add a sprinkle of cayenne pepper.

What TO PAIR With It

Mayo Ketchup is a perfect dip for anything fried, and Tostones are an uber-traditional pairing. You can also try it with Air Fryer Fried Chicken, Oven Baked Steak Fries, and Baked Zucchini Fries. PS I love it as a spread on Tomato Sandwiches(stand down, traditionalists!) or a Smash Burger.

Side shot of toston being dipped in Mayo Ketchup in a small white bowl.
Overhead shot of Mayo ketchup in a small white bowl surrounded by tostones.
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Mayo Ketchup

Sweet and tangy Mayo Ketchup is a perfect dipping sauce for fried food and is also a fantastic sandwich spread, salad dressing, or marinade.
Course Dip
Cuisine Latin
Total Cost ($0.64 recipe / $0.16 serving)
Prep Time 1 minute
Total Time 1 minute
Servings 4 servings
Calories 103kcal

Ingredients

  • 1/4 cup mayonnaise $0.40
  • 2 Tbsp ketchup $0.10
  • 1 tsp hot sauce $0.14

Instructions

  • Add mayonnaise, ketchup, and hot sauce to a small bowl.
  • Mix ingredients until no white streaks remain. Use right away or refrigerate in an airtight container for up to 30 days.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 103kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 10g | Sodium: 183mg | Fiber: 0.02g

How to Make Mayo Ketchup – Step by Step Photos

Overhead shot of Mayo Ketchup ingredients in a small white bowl surrounded by tostones.

To a small bowl add 1/4 cup mayonnaise, 2 tablespoons ketchup, and 1 teaspoon hot sauce.

Overhead shot of sauce in a small white bowl.

Mix ingredients until thoroughly combined and no white streaks remain. Use right away or refrigerate in an airtight for up to 30 days. Serve with your favorite crispy fried or oven-baked foods. Tostones are my favorite but the possibilities are endless!

Side shot of toston being dipped in Mayo Ketchup in a small white bowl.

More Easy Dipping Sauces

The post Mayo Ketchup appeared first on Budget Bytes.

Classic Tomato Sandwiches

Tomato sandwiches are a summertime staple. With juicy ripe tomatoes, creamy mayonnaise, and soft bread, they’re a simple summer delight!

The post Classic Tomato Sandwiches appeared first on Budget Bytes.

This blog post is more of a love letter to my favorite summer meal than a “recipe.” Tomato sandwiches are one of the first foods I ever fell in love with, and I continue to look forward to summer every year just because of the tomato sandwiches. So it’s about time I formally celebrate their beautiful simplicity and share them with anyone who hasn’t yet had one. Tomato sandwiches are seriously my favorite thing. EVER.

Tomato Sandwiches being built on a wooden cutting board.

What’s on a Tomato Sandwich

There are so many different versions of tomato sandwiches out there, but I’m partial to the classic tomato sandwich consisting only of juicy, ripe tomatoes, creamy mayonnaise, soft white bread, and salt and pepper. That’s it!

The juice from the tomatoes combines with the creamy mayo, salt, and pepper to form a sort of dressing that kind of soaks into the bread and creates the most delicious combo of flavors and textures. It’s so divine that I literally can not eat just one. As soon as I pop that last bite I always make second one!

It’s all about the Tomatoes

This sandwich is all about enjoying the beautiful and delicious tomatoes of summer. If you can, buy tomatoes grown locally for the best flavor. Heirloom tomatoes are gorgeous and delicious, but they will probably increase the price of your sandwich a bit. If you can, hit up your local farmer’s markets or neighbors who might be growing tomatoes to grab a few of those fresh summer beauties!

What Kind of Bread to Use for Tomato Sandwiches

A lot of tomato sandwich lovers insist on soft white bread, but I’m a bit more flexible when it comes to the bread. I do like a little texture, so if my bread is very soft I’ll pop it in the toaster just to give it a little tan. I also like whole wheat bread for tomato sandwiches quite a bit, but I think I’m in the minority there. Most bread will work for tomato sandwiches, but I would try to avoid super crusty or chewy bread, like a baguette, because it will overpower the soft texture of the tomatoes inside.

Real Mayo Only, Please

Talk to any Southerner and they’re likely to have very strong feelings when it comes to their favorite mayonnaise, especially for tomato sandwiches. Dukes and Blue Plate are both popular choices, but a good ol’ classic Hellmann’s mayo is also good, IMHO! Bottom line, it’s got to be CREAMY.

Tomato Sandwich Variations

A couple of years ago I posted a video about my love for tomato sandwiches on social media and I asked YOU how you like to make your tomato sandwiches. I got some wonderful responses! Here are some other ingredients people love to put on tomato sandwiches:

  • Rub raw garlic on the bread before spreading on the mayo
  • Lettuce and bacon (BLT!)
  • Cucumber
  • Cheese (goat cheese, fresh mozzarella, or cheddar)
  • Fresh basil
  • Sweet onion
  • Cream cheese instead of mayo
  • Pesto
  • Hummus instead of mayo
  • Cavenders Greek seasoning
  • Everything bagel seasoning

What do you like to put on YOUR tomato sandwiches?? Let us know in the comments below!

Side view of a sliced and stacked tomato sandwich.
Side view of a sliced and stacked tomato sandwich.
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Tomato Sandwiches

Tomato sandwiches are a summertime staple. With juicy ripe tomatoes, creamy mayonnaise, and soft bread, they're a simple summer delight!
Course Lunch
Cuisine American
Total Cost $1.67 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 sandwich
Calories 437kcal

Ingredients

  • 1/2 large tomato $0.77
  • 2 slices white bread $0.64
  • 3 Tbsp mayonnaise $0.22
  • 1 pinch salt $0.02
  • 1 pinch pepper $0.02

Instructions

  • If you prefer your bread toasted, begin by toasting the bread. Slice the tomatoes into large rounds (horizontally around the equator of the tomato).
  • Spread a thick layer of mayonnaise over each slice of bread. Top one slice of bread with tomato slices, then sprinkle a generous pinch of salt and pepper over the tomatoes and second slice of bread.
  • Close the sandwich with the second slice of bread, cut the sandwich in half, and serve immediately.

See how we calculate recipe costs here.

Nutrition

Serving: 1sandwich | Calories: 437kcal | Carbohydrates: 28g | Protein: 6g | Fat: 33g | Sodium: 549mg | Fiber: 2g

How to Make Tomato Sandwiches – Step by Step Photos

Tomatoes being sliced.

Slice your tomato first. I like to slice horizontally across the tomato to get the biggest slices possible. The thickness of the slices are up to you, but I like to do a medium-width. Not too thin so I don’t have to do too many layers, but not so thick that I can’t overlap them at all.

Mayonnaise being spread onto bread.

If you prefer to have toasted bread, make sure you’ve got that going while you’re slicing the tomatoes. Spread a nice layer of mayonnaise over each piece of bread (about 1.5 Tbsp per slice, depending on the size of your bread).

Tomato slices on the bread with salt and pepper.

Layer the tomatoes onto the bread, using as much as you’d like (this part is just personal preference). Top the tomatoes and the other slice of bread with a generous pinch of salt and pepper.

Sliced tomato sandwich held close to the camera.

Place the other slice of bread on top and slice the sandwich in half (horizontal or diagonal, you do you). Enjoy the sandwich immediately. …And then make a second one. ;)

Side view of a sliced and stacked tomato sandwich.

Seriously. My mouth is watering just looking at that. 🤤

The post Classic Tomato Sandwiches appeared first on Budget Bytes.

Maizena

Maizena is a silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding that’s budget-friendly and comes together in minutes!

The post Maizena appeared first on Budget Bytes.

Maizena is a delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding that’s ready in minutes! It’s also ridiculously easy on your wallet and comes in under a dollar a serving. My mother used to make it for me when times were really, really tight. It was so mouthwateringly luscious I had no idea it wasn’t a fancy treat.

Overhead shot of three white bowls of Maizena with cinnamon sprinkled on top with one bowl in the foreground being held by a hand and with a black spoon being dipped into it.

What Is Maizena?

Maizena is a popular Latin milk-based breakfast pudding that gets its name from the brand of cornstarch it’s thickened with. It’s flavored lightly with vanilla and cinnamon and sweetened with granulated sugar. Like any pudding, you can eat it cold, but it’s traditionally consumed while steaming hot. The Maizena I grew up eating was a stark white color. I mix cinnamon and a touch of nutmeg into mine while it cooks to deepen its flavors. This gives my recipe for Maizena a creamier color.

What You Need To Make Maizena

You can get this easy, budget-friendly, and ridiculously delicious breakfast pudding on your table in no time! Here’s what you’ll need:

Whole Milk– is preferred because the fat content helps create a silky mouth feel. But you can use evaporated milk or plant-based milk. If going the plant-based route, make sure you use fatty milk like coconut, soy, or macadamia. It helps create the velvety texture Maizena is known for.

Heavy Cream- adds a satiny finish. If you don’t have cream, just substitute it with a cup of whole milk and a tablespoon of butter. You can also substitute heavy cream with unsweetened coconut cream if you don’t do dairy.

Sugar– granulated sugar is the standard but feel free to use your favorite sweetener. Honey, brown sugar, and agave are all great options.

Cinnamon, Nutmeg, and Vanilla – add earthy flavor, floral notes, and depth. If you want to steer from traditional flavors, you can also use apple pie spice, pumpkin pie spice, orange zest, lemon zest, or mix in some chocolate syrup.

Cornstarch– thickens the pudding and gives it a beautiful glossy finish. If you don’t have cornstarch, you can use double the amount of flour, but the consistency won’t be as silky, and you’ll have to cook it longer to get the taste of raw flour out of the mix.

Storing Maizena

Maizena is best eaten hot and fresh, but you can store it and reheat it. It will last up to 5 days in the fridge. Freezing is not recommended. Place Maizena in an air-tight container with a sheet of plastic or parchment directly on the surface to prevent a thick skin from forming. Before reheating it, mix in a tablespoon of milk per cup to help loosen it. You can warm it in a microwave in 30-second increments until steaming.

Side shot of three white bowls of Maizena with cinnamon sprinkled on top with one bowl in the foreground being held by a hand and with a black spoon being dipped into it.
Overhead shot of three white bowls of Maizena with cinnamon sprinkled on top with one bowl one the forground being held by a hand and with a black spoon being dipped into it.
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Maizena

This delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding comes together in minutes and is ridiculously easy on your wallet.
Course Breakfast
Cuisine Latin, Puerto Rican
Total Cost ($2.87 recipe / $0.72 serving)
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 4 bowls
Calories 431kcal

Ingredients

Instructions

  • Place a large heavy-bottomed pot over medium heat. Add the milk, sugar, cinnamon, nutmeg, salt, and vanilla. Mix to incorporate.
  • Add the cream to a bowl and mix in the cornstarch until no lumps remain.
  • Whisk the cornstarch mixture into the milk mixture little by little.
  • Bring the mixture to a boil and continue to whisk until the milk is pudding consistency and coats the back of a wooden spoon, about 3 to 5 minutes.
  • Serve hot with a bit of cinnamon sprinkled on top.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 431kcal | Carbohydrates: 33g | Protein: 10g | Fat: 29g | Sodium: 119mg | Fiber: 0.3g
Overhead shot of three white bowls of Maizena with cinnamon sprinkled on top.

How to Make Maizena – Step by Step Photos

Overhead shot of Maizena ingredients in a silver pot.

Place a large heavy-bottomed pot over medium heat. Add the 4 cups of milk, 1/4 cup sugar, 1/2 teaspoon cinnamon, a pinch of nutmeg, a pinch of salt, and 1/2 teaspoon vanilla. Mix to incorporate.

Overhead shot of cornstarch being added to milk.

Add 1 cup of heavy cream to a bowl and mix in the 1/4 cup of cornstarch until no lumps remain.

Overhead shot of cornstarch slurry being whisked into a silver pot.

Whisk the cornstarch mixture into the milk mixture little by little.

Overhead shot of Maizena in a silver pot with a wook=den spoon in the foreground showing the Maizena's consistency.

Bring the mixture to a boil and continue to whisk until the milk is pudding consistency, about 3 to 5 minutes. The pudding should coat the back of a wooden spoon and have clearly defined edges when a finger is run through it.

Overhead shot of finished Maizena in a white bowl with cinnamon sprinkled on top.

Serve Maizena hot with a bit of cinnamon sprinkled on top. Then give yourself a pat on the back for making a delicious breakfast from scratch without breaking the bank!

Overhead shot of three white bowls of Maizena with cinnamon sprinkled on top with one bowl in the foreground being held by a hand and with a black spoon being dipped into it.

More Easy Breakfast Recipes

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Parmesan Beans

Parmesan and freshly cracked pepper give these canned cannelini beans new life! These Parmesan beans are an easy and delicious side dish.

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I will literally (read: figuratively) eat anything that is Parmesan and black pepper flavor. There’s something about that combo that is so insanely satisfying to my palate. But I guess that’s why Cacio e Pepe is such a classic. And since I love turning a humble can of beans into something delicious, I decided to give a couple of cans of cannellini beans the Parmesan-pepper treatment. The end result is kind of like refried beans, but using a different bean and with a different flavor profile! Easy and delish!

Overhead view of a skillet full of Parmesan beans with a wooden spoon.

What’s in Parmesan Beans?

This super simple side dish only has seven simple ingredients and only takes about twenty minutes to make! And since I usually have ALL of these ingredients on hand, Parmesan beans are going to be my new go-to side dish. Here are the ingredients you’ll need to make Parmesan Beans:

  • Cannellini Beans: I like Cannellini beans for this recipe because they have a soft and creamy texture, but also retain enough shape so that you’re not left with complete mush. Their flavor is also mild enough to not overpower the Parmesan.
  • Garlic: A little sautéed fresh garlic gives this recipe a nice deep base flavor. Plus, all good recipes start with sautéed garlic, ammiright?
  • Olive Oil: The oil is used to both sautée the garlic AND give the beans a little more body and richness. You need a little fat in there to smooth it all out.
  • Chicken Broth: Simmering the beans in a little bit of broth adds more flavor and helps create that saucy texture.
  • Parmesan & Pepper: The two main flavor players! I can never get enough of Parmesan and pepper together. I’ve listed amounts below, but really, just measure with your heart. ❤️

Can I Use a Different Bean?

Cannelini beans really are the best choice for this dish because of their flavor, texture, and size, but you could probably get away with Great Northern Beans or navy beans. Both of these varieties also have a mild and creamy flavor and texture, but they are smaller in size. Navy beans also tend to break down faster, which may result in a mushier texture.

What to Serve with Parmesan Beans

Parmesan beans are such a neutral side dish that they’ll go with so many different meals. Today I served them with some baked chicken drumsticks and roasted broccoli, but they’d also go great with: Tomato Basil Chicken, Creamy Pesto Chicken, or Lemon Pepper Chicken.

Overhead view of Parmesan Beans on a plate with chicken and broccoli.
Close up side view of a wooden spoon stirring Parmesan Beans.
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Parmesan Beans

Parmesan and freshly cracked pepper give these canned cannelini beans new life! These Parmesan beans are an easy and delicious side dish.
Course Dinner, Side Dish
Cuisine American
Total Cost $2.97 recipe / $0.74 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 ½ cup each
Calories 259kcal

Ingredients

Instructions

  • Mince the garlic and add it to a large skillet with the olive oil. Sauté the garlic over medium heat for about one minute.
  • Drain, but do not rinse, the Cannellini beans. Add the beans and broth to the skillet with the garlic. Stir to combine.
  • Allow the beans to come up to a simmer. Simmer the beans, stirring occasionally, for about 10 minutes, or until they've thickened slightly. The spoon should leave a trail in the beans as you stir.
  • Add the Parmesan and pepper to the beans. Stir to combine. Taste the beans and adjust the Parmesan, pepper, or add salt if needed. Serve hot!

See how we calculate recipe costs here.

Nutrition

Serving: 0.5cup | Calories: 259kcal | Carbohydrates: 35g | Protein: 15g | Fat: 9g | Sodium: 736mg | Fiber: 11g
Close up side view of a wooden spoon stirring Parmesan Beans.

How to Make Parmesan – Step by Step Photos

Sautéed garlic in a skillet with olive oil.

Mince two cloves of garlic and add them to a large skillet with two tablespoons of olive oil. Sauté the garlic over medium heat for about one minute.

Bean added to the skillet, broth being poured in the side.

Drain but don’t rinse two 15oz. cans of Cannellini beans. Add them to the skillet along with ½ cup vegetable or chicken broth. Stir to combine.

Simmered beans in the skillet being stirred with a spoon.

Allow the beans to come up to a simmer. Simmer the beans, stirring occasionally, for about 10 minutes, or until they become thick and saucy. There should be a trail left by the spoon when stirred.

Pepper and Parmesan being added to the skillet.

Add ¼ tsp freshly cracked pepper and ⅓ cup Parmesan (grated or shredded) to the beans. Stir until the Parmesan has melted into the beans.

Thickened beans being stirred with a spoon.

The Parmesan will help thicken the beans considerably. Give the beans a taste and adjust the Parmesan, pepper, or add salt if needed.

Finished beans in the skillet with a wooden spoon.

Serve the beans immediately, while still hot. The beans will thicken and solidify when cooled.

Overhead view of Parmesan beans on a plate with chicken and broccoli.

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Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.

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Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are as easy to make as they are versatile. Ready in fifteen minutes and made with just three ingredients (eggs, salt, water) this custard-like dish can be topped with whatever your heart desires. I like using soy sauce, scallions, and chili oil. You can make them a heftier meal by topping them with a flavorful protein like garlicky shrimp or crispy pork. Growing up, my grandmother (or in Cantonese, my por por) would prepare this Chinese Steamed Eggs recipe and I’m excited to share it with you.

Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

What Are Chinese Steamed Eggs?

Chinese Steamed Eggs are a popular and beloved dish in Chinese cuisine. The eggs are beaten with salt and water and then steamed until they become a silky smooth custard. The delicate texture of the eggs is a perfect canvas for toppings that create the flavor combination of your choice.

Ingredients For Steamed Eggs

Chinese steamed eggs are commonly cooked in many Chinese households as a staple breakfast item. The dish is considered a comfort food that reminds many of their childhood and culinary traditions. Here’s what you’ll need to make Chinese Steamed Eggs:

  • Eggs– are the foundation of this dish.
  • Salt– helps to flavor the eggs and creates a silky texture by stopping the proteins in the egg yolks from binding too tightly.
  • Warm Water– is used to help create a custard-like consistency.
  • Toppings – are up to you, but some of my favorites are soy sauce, chili crunch, green onions, and a sprinkle of sesame.

Tips For Making Chinese Steamed Eggs

  1. Use fresh eggs for the best results.
  2. Gently beat the eggs to avoid incorporating too much air, which can lead to air bubbles and a spongy texture.
  3. Strain the egg mixture through a fine-mesh sieve to remove excess air bubbles or eggshell fragments. This step ensures a silky smooth texture.  
  4. Cover your dish with plastic wrap or foil while steaming to prevent condensation from dropping onto the eggs and causing water spots. 
  5. Start with steaming the eggs for 10 minutes for a soft custard texture that ripples in the center like jello. Increase the time if you prefer a firmer consistency.

How Do I Make A Large Batch Of Chinese Steamed Eggs?

To make a larger batch just make sure that the ratio stays the same: for every egg use 1/2 cup water and 1/8th teaspoon salt. You can steam the eggs in multiple rounds. You can also steam the egg mixture in a larger ramekin or bowl but it may need an additional 2-5 minutes. The eggs are cooked when the custard gently ripples in the center like jello.

Steamed eggs in a white ramekin garnished with finely sliced green onions and a sprinkle of sesame.
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.
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Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.
Course Breakfast, Dinner, Lunch
Cuisine Chinese
Total Cost ($0.71 recipe / $0.36 per serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 72kcal
Author Dara Yu

Equipment

Ingredients

  • 2 large eggs $0.70
  • 1/4 tsp salt $0.01
  • 1 cup warm water $0.00

Instructions

  • In a medium bowl, gently whisk the eggs with the eggs with the salt until small bubbles start to form on the surface, about 1 minute.
  • Add the warm water to the egg mixture and carefully whisk until thoroughly combined.
  • Carefully pour the egg mixture through a fine-mesh sieve and into 2 small ramekins or bowls. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.
  • Place a steamer rack in a pot and fill the pot with water until it reaches just below the rack. Cover and bring to a boil over high heat. Then gently place the ramekins on the rack and lower the heat to medium-low. Cover and steam for 10 minutes.
  • Carefully remove the ramekins from the steamer and garnish with desired toppings.* Serve immediately. Enjoy the silkiest eggs you've ever had!

See how we calculate recipe costs here.

Notes

*Suggested Toppings: scallions, soy sauce, sesame oil, chili oil, sesame seeds

Nutrition

Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Sodium: 368mg
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

How to Make Chinese Steamed Eggs – Step by Step Photos

Eggs whisked in a small glass bowl.

In a medium bowl, gently whisk the 2 eggs with the 1/4 teaspoon salt until small bubbles start to form on the surface, about 1 minute.

Water being added to whisked eggs in a bowl.

Add the cup of warm water to the egg mixture and carefully whisk until thoroughly combined. The water should be warm to the touch. To achieve this, heat 1 cup of water until just boiling and remove from the heat. Add 1 cup of tap water and stir.

Egg mixture being poured through a fine mesh sieve into white ramekins.

Carefully pour the egg mixture through a fine-mesh sieve into two small ramekins. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.

Ramekins filled with egg mixture sitting on top of a steamer basket over a pot of boiling water and covered with a glass lid.

Add a steamer rack to a pot large enough to hold both ramekins. Fill the pot with water until it sits just below the rack. Cover the pot and bring the water to a boil over high heat. Then, gently place the covered ramekins on the rack and lower the heat to medium-low. Cover the pot and steam for ten minutes.

Steamed eggs in a white ramekin garnished with finely sliced green onions.

Carefully remove the ramekins from the steamer and garnish with desired toppings, like scallions, soy sauce, sesame oil, chili oil, or sesame seeds. Serve immediately and enjoy the silkiest eggs you’ve ever had!

More Easy Egg Recipes

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Homemade Burger Seasoning

Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.

The post Homemade Burger Seasoning appeared first on Budget Bytes.

I know Memorial Day is still a couple of weeks away, but if you ask me, grilling season has BEGUN! And whether you’re cooking homemade burgers outside on a grill or inside on a griddle, the first step to making a knock-it-out-of-the-park burger is to season it properly. This super simple homemade burger seasoning takes seconds to make, uses spices that you probably already have on hand, and really does take a ground beef patty to the next level. Try it on your next burger and let me know what you think! (I think you’ll be going back for seconds.)

Overhead view of a bowl full of burger seasoning surrounded by burger toppings.

What’s in Burger Seasoning

Burger seasoning doesn’t have to be fancy to really add a lot of depth of flavor to your homemade hamburgers. For our simple burger seasoning mix we use paprika (smoked and sweet), onion powder, garlic powder, freshly cracked pepper, salt, and just a tiny pinch of cayenne. They’re all pretty basic spices but when they come together they elevate the flavor of the beef without overshadowing it, making the perfect homemade hamburger.

How to Season Burgers

The best way to use this burger seasoning is to sprinkle a light layer on the outside of your already-formed burger patties. When making hamburgers you want to avoid overworking the meat, which can make your burger dense and tough. So gently shape your burgers then lightly coat them in your burger seasoning for the ultimate juicy and flavorful burger!

How Much Burger Seasoning to Use

I suggest using about ¼ to ½ tsp of burger seasoning per side of a ¼ lb. burger patty, but you can add more or less to taste. The recipe below makes about 1 Tbsp of burger seasoning, so that should be enough for about four burger patties.

If you want to make more burger seasoning at a time, simply adjust the number of servings listed in the servings box in the recipe card below and the rest of the ingredients will auto adjust for you.

burger seasoning being sprinkled over hamburger patties.

P.S. This really basic seasoning blend is great on just about everything. Try it on steak fries, pork or beef roasts, or grilled steaks!

A bowl of burger seasoning surrounded by cooked burger patties and toppings.
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Burger Seasoning

Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.
Course Seasoning
Cuisine American
Total Cost $0.33 recipe / $0.08 serving
Prep Time 3 minutes
Total Time 3 minutes
Servings 4 (about ¾ tsp per burger)
Calories 5kcal

Ingredients

Instructions

  • Combine all of the ingredients in a bowl. Use immediately or store in a an air-tight container, away from light and heat, until ready to use.
  • To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Sodium: 292mg | Fiber: 0.4g

How to Make burger seasoning – Step by Step Photos

Individual spices in a bowl before stirring.

In a small bowl, combine 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne pepper, and ½ tsp salt.

Stirred burger seasoning in the bowl.

Stir the spices together and then they’re ready to use! Get ready for the juiciest, most flavorful burger ever!

You can also make this in larger batches and store it as you would any spice or seasoning blend – in an air-tight container, away from heat and light.

What’s your favorite burger add-in? Let us know in the comments below!

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