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This is the perfect pot roast recipe for comfort cooking at its best. Chuck roast is slow cooked in the oven with potatoes and vegetables until fork tender, then served with delicious gravy.
Try making this delicious Beef Bourguignon recipe for a French classic that is sure to get rave reviews. It’s easier than you think, and the results are worth every minute!
Beef short ribs are slow cooked with red wine and veggies in a rich flavored sauce until tender and falling off the bone. A savory gravy completes this mouthwatering dish that can be made with bone-in or boneless ribs.
Tender and flavorful cube steak is slow-cooked to juicy perfection with balsamic onion gravy in a Dutch oven. Serve over mashed potatoes for an elegant homemade meal the whole family will love.
This Red Sangria Recipe is a classic party punch that you really must know how to make. Everyone I know loves a good sangria and this recipe is always the first one to disappear at parties! Why You’ll Love Red Sangria This sangria recipe is perfect for everyone, even if you don’t like red wine…
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This Red Sangria Recipe is a classic party punch that you really must know how to make. Everyone I know loves a good sangria and this recipe is always the first one to disappear at parties!
This sangria recipe is perfect for everyone, even if you don’t like red wine – this recipe could change your mind. I got this recipe from a friend and have been making it for many years – everyone loves it! It really is the best sangria recipe – perfectly sweet and tart – it’s wine punch for a crowd. Here’s why we love it:
Last Updated on May 20, 2024
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Chicken Cacciatore is a wonderfully flavorful dish that’s ready to eat in just one hour. It’s wonderfully savory and succulent!
The post Chicken Cacciatore appeared first on Budget Bytes.
If you’re looking for a meal that feels like a splurge, look no further! Chicken Cacciatore is a wonderfully flavorful dish that’s ready to eat in just one hour. This one-pan chicken cacciatore recipe is savory and succulent thanks to juicy chicken thighs, budget-friendly canned tomatoes, earthy mushrooms, and briny capers. It’s a real weeknight hero.
Chicken Cacciatore is an Italian dish made from chicken braised in a tomato-based sauce with onion, garlic, mushrooms, bell peppers, wine, and capers. It’s a classic and simple dish that’s hearty enough to fill your grumbling belly!
Here’s what you’ll need to make Chicken Cacciatore:
We love to serve chicken cacciatore with plain pasta, Pasta Primavera, Mushroom Rice, Balsamic Roasted Vegetables, or even Garlic Parmesan Polenta. It’s also great served with a crunchy salad and a side of No-Knead Bread for sopping up all of that delicious sauce!
You can absolutely omit the red wine to make this dish more budget-friendly or to suit your personal preferences. Red cooking wine is a great cheaper alternative that lasts for a long time in the pantry, or you can simply use chicken broth.
You’ll likely have leftover capers after making this chicken cacciatore. Leftover capers can be stored, submerged in their brine, in the refrigerator for several months as well. I highly suggest making a batch of Chicken Piccata or Pasta Puttanesca with your leftover capers, but they’re also great when added to pasta salads, tuna salad, deviled eggs, or potato salad.
Once cooked and cooled, this chicken cacciatore can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a saucepan until warmed through and bubbling. It’ll stay fresh in the freezer for up to 3 months and can be thawed overnight in the refrigerator before reheating.
See how we calculate recipe costs here.
Place 6 bone-in skin-on chicken thighs in a bowl. Toss with 1 tsp salt, 1/4 tsp pepper, and 1/4 cup all-purpose flour until fully coated.
Heat 2 Tbsp of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.
Add in 1 Tbsp of olive oil, 1/2 of a chopped onion, and a sprinkle of salt. Cook for a few minutes until softened.
Add in 4 minced cloves garlic, 8 oz. baby bella mushrooms, and 1 sliced red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
Pour in 1/2 cup red wine and scrape up the brown bits from the bottom of the pan.
Add in 1 28-oz can crushed tomatoes and 1 1/2 Tbsp capers.
Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes. Garnish with chopped fresh basil or parsley, if desired.
This delectable chicken cacciatore is going to be a staple in your weekly rotation; I just know it!
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This Halloween Sangria recipe is a spooky drink that’s ideal for parties! Whip up a pitcher to impress everyone. Looking…
This Halloween Sangria recipe is a spooky drink that’s ideal for parties! Whip up a pitcher to impress everyone.
Looking for a spooky drink to impress? Try this Halloween Sangria! We are all about scary Halloween cocktails, and this one is a new favorite. Pair red wine with cinnamon sugar, fruit and sparkling cider for a tasty drink that everyone will love! The best part? Rim the glasses with DIY colored sugar and top with fun cocktail picks. The flavor is pure, bold, and lightly cinnamon spiced: and we’ve got two variations for a sweeter or more dry drink!
Sangría is a traditional wine punch that originates from Spain. The classic version is made with red wine and chopped fruit, and often orange juice or brandy. Many American spins add loads of sugar to this drink, which is traditionally quite dry and nuanced. This Halloween sangria is in the style of the traditional Spanish drink, but we’ve got a variation that is a little sweeter for those who like sweeter drinks. Here are the ingredients you’ll need:
This Halloween sangria method is inspired by our favorite Spanish chef, Jose Andres. Chef Andres is from Spain and started many successful restaurants here in the US. Per Chef Andres, the “Spanish” way to make this wine punch this:
Our addition to the Spanish sangria formula? When serving, mix the red wine mixture with sparkling apple cider or ginger ale. This sweetens the drink and adds bubbles! The sparkling apple cider makes for a dry flavor, whereas the ginger ale makes for a sweeter drink.
Another way to customize the sweetness? Use a fruity sweet red wine instead of a dry red wine.
The best part of this Halloween sangria? The drink garnishes! You can use the ones we’ve used here, or get creative with some of your own ideas. Here’s what we did:
This Halloween sangria is perfect for parties because it makes a big pitcher to share. Try it out, or try a Halloween margarita pitcher if you’re a tequila lover!
Want more ideas for spooky drinks? Here are a few Halloween cocktails we love:
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
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Prep Time: 5 minutes
Rest Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes 
Yield: 8 This Halloween Sangria recipe is a spooky drink that’s ideal for parties! Whip up a pitcher to impress everyone.
Category: Drink
Method: No Cook
Cuisine: AmericanKeywords: Halloween sangria, Halloween sangria recipe
These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!
The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.
If you want to break free from the same old same old, these Pork and Cherry Rice Bowls are a ridiculously delicious and unique twist on the classic rice bowl. Sweet and juicy cherries are a perfect contrast for unctuous, savory (and super budget-friendly) ground pork. The dish is finished with an acidic cherry sauce made with pork drippings that truly brings it all together. The best part: It’ll be on the table in about a half hour!
Ultimately, it’s a rice bowl. You have a grain, some protein, and produce. But rice bowls can get boring, and this out-of-the-box combination is savory with a touch of tart sweetness. For me, it was love at first bite.
While these rice bowls are easy enough for a weeknight meal (they come together in about a half hour!), their bold flavor makes them perfect for a special occasion. Here’s what you’ll need to make Pork and Cherry Rice Bowls:
If you want to bulk up your meal, pair these Pork and Cherry Rice Bowls with an easy Side Salad, Butternut Squash Salad, or Herby Potato Salad. They’re also excellent with Balsamic Roasted Mushrooms or Lemon Butter Green Beans.
Store the rice and ground pork separately in airtight containers; otherwise, the rice will soak up that delicious sauce. You can refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a microwave or on a stovetop until steaming.
See how we calculate recipe costs here.
In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in 2 cups of rice. Toast the rice in the butter, stirring until fragrant. Then add 2 1/2 cups boiling water and 1/8th teaspoon salt.
Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.
In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add 1 diced yellow onion and cook until soft and translucent, about 2 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
Add 12 ounces of pork sausage to the pan and cook until browned, about 5 minutes. Mix ½ cup chopped Italian Parsley into the pork.
Remove the pork from the pan, leaving the juices in the pan. Add 1/2 cup red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.
Chop 1/2 cup fresh or frozen sweet cherries into quarters, then add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.
Add the remaining 1/8th tsp salt, 1/8 tsp red pepper flakes, 1/4 tsp black pepper, and 1/4 tsp lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.
Once the ten-minute resting time is up, uncover the rice and fluff it. Taste for salt and adjust the seasoning if necessary.
Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.
The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.
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