Chicken Fajitas

Homemade Chicken Fajitas Fajitas are one of our all-time favorite Mexican meals. We love ordering sizzling fajitas when we go out to eat at our favorite Mexican restaurant, but since we don’t go out to eat that much, we decided to bring the fajit…

Homemade Chicken Fajitas Fajitas are one of our all-time favorite Mexican meals. We love ordering sizzling fajitas when we go out to eat at our favorite Mexican restaurant, but since we don’t go out to eat that much, we decided to bring the fajita party home! These homemade Chicken Fajitas are easy to make in…

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BBQ Meatballs with Cheese Grits

BBQ Meatballs with Cheese Grits is the perfect cozy meal for for crisp fall evenings, football games, and afternoons spent raking leaves.

The post BBQ Meatballs with Cheese Grits appeared first on Budget Bytes.

It’s officially cozy comfort food time! These BBQ Meatballs with Cheese Grits are the perfect mix of tangy BBQ sauce, juicy meatballs, and rich and creamy cheese grits to create all those cozy vibes. And if you’ve never had cheese grits before, definitely go check out my cheese grits blog post because they’re a delicious southern staple that can be topped with all sorts of delicious goodies. And today’s delicious goodies are BBQ meatballs. ;)

Overhead view of a bowl of cheese grits with bbq meatballs and collard greens

What to Serve with BBQ Meatballs and Cheese Grits

This is a pretty rich bowl of deliciousness on its own, so I highly suggest pairing it with something green to balance out the weight of the meal. I paired my BBQ Meatballs and Cheese Grits with Jerk Seasoned Collard Greens. The jerk seasoning pairs perfectly with the tangy BBQ sauce. You could also pair this dish with Roasted Broccoli, Roasted Brussels Sprouts, Vegetarian Mustard Greens, or Braised Red Cabbage.

Can I Use a Different Meat?

Yes, if you do not eat pork you can definitely substitute with a different type of ground meat. Ground beef or turkey will both work great for this recipe. I highly suggest using ground meat that has a slightly higher percent fat to keep the meatballs moist and tender.

What Kind of BBQ Sauce Do you Suggest?

I’m an equal opportunity BBQ sauce lover, so I don’t really have a favorite. For this particular dish, I’d probably go for something smoky or honey flavored, both of which will pair well with the cheddar cheese in the grits. I would probably avoid anything pineapple or teriyaki flavored.

If you want to try making your own BBQ sauce, check out my Homemade BBQ Sauce recipe.

A fork cutting into a bbq meatball on a bed of cheese grits
Overhead view of a bowl of cheese grits with bbq meatballs and collard greens

BBQ Meatballs with Cheese Grits

BBQ Meatballs with Cheese Grits is the perfect cozy meal for crisp fall evenings, football games, and afternoons spent raking leaves.
Total Cost $7.74 recipe . /$1.94 serving
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 841kcal
Author Beth – Budget Bytes

Ingredients

BBQ Meatballs

  • 1 lb. ground pork $3.49
  • 1 large egg $0.21
  • 1/4 cup breadcrumbs $0.07
  • 1 cup BBQ sauce, divided $0.54
  • 1/2 tsp salt $0.02
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp garlic powder $0.02

Cheese Grits

  • 2 cups chicken broth $0.26
  • 2 cups milk $1.25
  • 1/4 tsp garlic powder $0.02
  • 1 cup quick cooking grits $0.49
  • 1/4 tsp salt $0.02
  • 2 Tbsp butter $0.18
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 cup shredded cheddar $1.15

Instructions

  • Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  • Add the ground pork, egg, breadcrumbs, 2 Tbsp BBQ sauce, salt, smoked paprika, and garlic powder to a bowl. Use your hands to mix the seasoning into the pork until everything is well combined.
  • Divide and shape the pork mixture into 16 meatballs about the size of ping pong balls. Place the meatballs on the prepared baking sheet.
  • Transfer the meatballs to the oven and bake for 20-25 minutes, or until browned and cooked through.
  • While the meatballs are baking, prepare the cheese grits. Combine the chicken broth, milk, and garlic powder in a medium saucepot. Place a lid on top and bring it up to a boil over medium-high heat, stirring occasionally to prevent the milk from scorching.
  • Once boiling, stir in the quick cooking grits and salt. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.
  • Remove the grits from the heat and stir in the butter and pepper. Next, stir in the shredded cheddar, one handful at a time, until fully melted into the grits.
  • Once the meatballs have finished baking, add them to a clean bowl and pour the remaining BBQ sauce over top. Stir to combine. The heat from the meatballs will warm the BBQ sauce. If your BBQ sauce is cold from refrigeration, you may want to heat the meatballs and sauce in a saucepot over low for a few minutes.
  • To serve, place about one cup of the cheese grits in the bottom of a bowl. Top with four meatballs and some of the BBQ sauce. Enjoy!

Nutrition

Serving: 1serving | Calories: 841kcal | Carbohydrates: 71g | Protein: 37g | Fat: 46g | Sodium: 2010mg | Fiber: 3g
side view of bbq meatballs and cheese grits in a bowl with collard greens

How to Make BBQ Meatballs with Cheese Grits – Step by Step Photos

meatball ingredients in a bowl

Preheat the oven to 375ºF and line a baking sheet with parchment paper. Add 1 lb. ground pork, 1 large egg, ¼ cup breadcrumbs, 2 Tbsp BBQ sauce, ½ tsp salt, ½ tsp smoked paprika, and ¼ tsp freshly cracked pepper to a large bowl. Mix the ingredients together until well combined.

raw, shaped meatballs on the baking sheet

Divide and shape the pork mixture into 16 meatballs roughly the size of ping pong balls. Transfer the meatballs to the oven and bake for 20-25 minutes or until browned and cooked through.

Milk being poured into a pot with chicken broth

While the meatballs are baking, prepare the cheese grits. Add 2 cups chicken broth, 2 cups milk, and ¼ tsp garlic powder to a medium sauce pot. Bring the liquid up to a boil over medium-high heat, stirring occasionally.

grits being poured into the pot with the milk and broth

As soon as the liquid reaches a boil, stir in 1 cup quick cooking grits and ¼ tsp salt. Turn the heat down to medium-low and let the grits simmer for about five minutes, or until thickened.

butter and pepper added to the grits

Remove the grits from the heat and stir in 2 Tbsp butter and ¼ tsp freshly cracked black pepper.

Shredded cheddar being added to grits

Finally, stir in a handful of the shredded cheddar at a time until fully melted, repeating until all of the cheese has been added (1 cup total).

Baked meatballs on the baking sheet

Remove the baked meatballs from the oven and transfer them to a large bowl.

BBQ sauce coated meatballs in a bowl with a spatula

Pour the remaining BBQ sauce (about 1 cup) over the meatballs and stir to combine. The heat from the meatballs will warm the BBQ sauce. If your BBQ sauce was cold from refrigeration, you may want to do this in a sauce pot over low heat to help heat the sauce.

close up side view of bbq meatballs on cheese grits

To serve, place about 1 cup cheese grits in a bowl and top with 4 meatballs plus some of the sauce. Enjoy!

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Roasted Tomato Soup

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like! End-of-season tomatoes are overflowing in gardens and farmers markets everywhere, which always means one thing here in our home… …time to make my favorite roasted tomato soup! ♡ […]

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like!

Roasted Tomato Soup

End-of-season tomatoes are overflowing in gardens and farmers markets everywhere, which always means one thing here in our home…

…time to make my favorite roasted tomato soup! ♡

I’m convinced that a fresh and cozy bowl of homemade tomato soup is the perfect recipe to bridge the gap this time of year between summer and autumn. And this roasted tomato soup recipe in particular is one of my all-time faves.

It features a short and simple ingredient list, including a few of my favorite seasonings plus whatever variety of small- to medium-sized tomatoes happen to look best that day. It’s easy to make in just a little over a half hour with minimal prep time. It’s naturally gluten-free and vegan, although you are welcome to add in some cream or cheese if you’d like. And if you happen to have some leftover bread on hand, I would also highly recommend making some croutons or grilled cheese (or grilled cheese croutons, see below) to go with the soup — always a nostalgic and delicious combo!

Seriously, in my book, it doesn’t get any better than homemade tomato soup that’s made with fresh, ripe, in-season tomatoes that have been roasted down until they are irresistibly rich and sweet. So let’s make the most of tomato season while it still lasts!

(more…)

Roasted Tomato Soup

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like! End-of-season tomatoes are overflowing in gardens and farmers markets everywhere right now, which always means one thing here in our home… …time to make my favorite roasted tomato […]

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like!

Roasted Tomato Soup

End-of-season tomatoes are overflowing in gardens and farmers markets everywhere right now, which always means one thing here in our home…

…time to make my favorite roasted tomato soup! ♡

I’m convinced that a fresh and cozy bowl of homemade tomato soup is the perfect recipe to bridge that liminal space this time of year between summer and autumn. And this roasted tomato soup recipe in particular happens to be one of my all-time faves.

It features a short and simple ingredient list, including a few of my favorite seasonings plus whatever variety of small- to medium-sized tomatoes happen to look best that day. It’s easy to make in just a little over a half hour with minimal prep time. It’s naturally gluten-free and vegan, although you are welcome to add in some cream or cheese if you’d like. And if you happen to have some leftover bread on hand, I would also highly recommend making some homemade croutons or grilled cheese (or grilled cheese croutons, see below) to go with your tomato soup — always such a nostalgic and delicious combo!

Seriously, in my book, it doesn’t get any better than homemade tomato soup that’s made with fresh, ripe, in-season tomatoes that have been roasted down until they are irresistibly concentrated and sweet. So let’s make the most of tomato season while it still lasts!

(more…)

Baked Chicken Drumsticks

Oven baked chicken drumsticks are the perfect easy dinner idea that can be flavored with any of your favorite seasonings.

The post Baked Chicken Drumsticks appeared first on Budget Bytes.

You guys know how I love easy dinner staples, right? Baked chicken drumsticks are exactly that—an easy, no-brainer main dish recipe that you make with barely any planning or effort. Just coat the chicken with your favorite seasoning, toss them in the oven, and then focus on your side dishes or whatever else you have going on in your life while the drumsticks cook themselves. They’re easy, tasty, and the perfect “emergency” meal for when you just don’t want to have to think about, “what’s for dinner?”

Close up side view of oven baked chicken drumsticks on a baking sheet

Use Bone-In, Skin-On Drumsticks (or Thighs)

Dark meat chicken, like drumsticks and thighs, is very forgiving, especially when cooked with the bone-in and skin on. The skin helps hold in the moisture and the higher fat content of the meat helps it stay tender and juicy. You can swap in bone-in, skin-on chicken thighs using the same method in the recipe below.

Chicken breast needs a slightly different technique because it is a leaner cut of meat. For a bone-in, skin-on chicken breast I suggest using the method in my Herb Roasted Chicken Breast recipe. Boneless skinless chicken breast should be cooked using the method in my Garlic Herb Baked Chicken Breast recipe.

Other Seasoning Ideas for Baked Chicken Drumsticks

I used a very classic mix of smoked paprika, garlic, onion, and oregano for my baked chicken drumsticks, but you can literally use any seasoning blend you like for this. There is so much flexibility! Here are a few ideas for seasoning your oven-baked chicken drumsticks:

Want some sauce for dipping? Try these delicious sauces with your baked chicken:

What to Serve with Chicken Drumsticks

I made some Easy Cheesy Broccoli Rice to serve on the side of my chicken drumsticks, but it would also go great with classics like: mashed potatoes, Three Bean Salad, Oven Roasted Broccoli, Simple Sautéed Vegetables, Roasted Potatoes, or Classic Coleslaw.

Baked chicken drumsticks on a plate with easy cheesy broccoli and rice
Oven roasted chicken drumsticks on a baking sheet with tongs

Oven Baked Chicken Drumsticks

Oven baked chicken drumsticks are the perfect easy dinner idea that can be flavored with any of your favorite seasonings.
Total Cost $3.94 recipe / $0.66 per piece
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 pieces
Calories 254kcal
Author Beth – Budget Bytes

Ingredients

  • 1 tsp smoked paprika $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp onion powder $0.03
  • 1/8 tsp cayenne pepper $0.02
  • 1/4 tsp dried oregano $0.03
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1.75 lbs. chicken drumsticks (6 pieces) $3.42
  • 2 Tbsp cooking oil* $0.32

Instructions

  • Preheat the oven to 425ºF. Combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper in a bowl.
  • Place the chicken drumsticks in a bowl and drizzle the cooking oil over top. Sprinkle the prepared seasoning over the drumsticks, then toss until they're evenly coated in oil and spices.
  • Place the seasoned drumsticks on a baking sheet with enough space around each so they're not touching. You can line the baking sheet with foil or parchment for easier cleanup, if desired.
  • Transfer the chicken to the oven and bake for 40 minutes, or until they reach an internal temperature of 175ºF, flipping the drumsticks once half-way through. Serve hot.

Notes

*You can use your favorite high-heat cooking oil. 

Nutrition

Serving: 1drumstick | Calories: 254kcal | Carbohydrates: 1g | Protein: 23g | Fat: 17g | Sodium: 332mg | Fiber: 1g
Oven roasted chicken drumsticks on a baking sheet with tongs

How to Make Baked Chicken Drumsticks – Step by Step Photos

herbs and spices in a small bowl

Preheat the oven to 425ºF. Decide what herbs and spices you want to use to season your drumsticks (see the text above the recipe for some ideas). I used a simple mix of 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp oregano, ¼ tsp freshly cracked black pepper, and ½ tsp salt.

Seasoning being sprinkled over chicken drumsticks

Place about 1.75 lbs. chicken drumsticks in a large bowl and drizzle 2 Tbsp of your preferred cooking oil over top.

Seasoned chicken drumsticks in a bowl.

Toss the drumsticks in the oil and spices until everything is evenly coated.

Raw seasoned chicken on a baking sheet

Arrange the chicken drumsticks on a baking sheet spaced out enough so they are not touching. You can line the baking sheet in parchment for easier cleanup if desired.

baked drumsticks on a baking sheet

Bake the chicken drumsticks for about 40 minutes, turning once halfway through, or until the internal temperature reaches 175ºF.

baked chicken drumsticks on a baking sheet with tongs, garnished with parsley

Serve hot and enjoy! (garnished with parsley for color, not needed for flavor)

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Classic Gazpacho

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this…

A Couple Cooks – Recipes worth repeating.

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this summer soup.

Gazpacho recipe

What’s better than a creamy, cool gazpacho on a blazing hot day? Sure, some Americans aren’t into cold soups. But this Spanish soup, born in the heat of Southern Spain, is the true definition of refreshing. The cool puree of tomato and cucumber against the zing of the sherry vinegar and rich olive oil is truly one of life’s great pleasures. Finally, we’ve got a great recipe for a summer gazpacho: made like the Spanish do.

What’s gazpacho, exactly?

Gazpacho is a cold tomato-based soup from the Andalusia region of Southern Spain. It’s made of raw, pureed vegetables and is now eaten around the world. An important thing about gazpacho: it’s intended as a refreshment on a hot day, not to be a filling main course! So it’s usually served as a starter or tapas recipe. There are a few similar Spanish soups, like salmorejo (creamier and made with bread) and ajoblanco (a white garlic version).

Lucky for us, Alex and I have been able to experience first hand a good, cold gazpacho in the Spanish heat! It was our first meal in country on a trip to Spain a few years ago, in a tiny restaurant in the center of a white-washed village. Dang, was it refreshing! Since then, we’ve been perfecting our perfect gazpacho recipe to recreate that special moment.

Spain travel | Frigiliana Spain
Here’s the Spanish village where we had the transcendental gazpacho

Ingredients in a classic gazpacho recipe

The ingredients in a classic Spanish gazpacho vary, like any traditional recipe. Everyone has their perfect way to make gazpacho! Here are the ingredients we selected to make this gazpacho similar to our perfect Spanish rendition:

  • Ripe tomatoes: only the best, ripe summer tomatoes will do
  • Cucumber
  • Red bell pepper
  • Shallot: this brings a more subtle flavor than onion, which can be spicy
  • Garlic
  • Olive oil
  • Sherry vinegar: traditionally used in Spanish recipes and brings in that authentic flavor
  • Smoked paprika: the secret ingredient! See below.
  • Salt
Gazpacho recipe

What makes this gazpacho recipe great

There are good gazpacho recipes, and there are great ones. We hope you’ll find this one to be in the latter category! We’ve studied the Spanish tradition and tried to stick as close to authentic as possible. Here are a few notes on what makes this recipe great:

  • Sherry vinegar and smoked paprika bring authentic flavor. Smoked paprika (aka pimentón) is a traditional Spanish ingredient and adds just the right hint of complexity here. Sherry vinegar is another Spanish ingredient, and it’s astringent flavor lends just the right flair. It’s worth finding for this recipe.
  • It nixes the bread. Some Spanish gazpacho recipes use soaked bread for creaminess, but it can dilute the flavor. Plus, we took cues from our favorite Spanish Chef (José Andrés) who doesn’t use it in his. Try a Salmorejo recipe for a bread-thickened soup.
  • It’s pureed, but not strained. Some chefs strain their gazpacho, but we like ours pureed, right from the blender. But we think a good gazpacho should be blended, not chunky! Chunky gazpacho seems to be more of an American creation, not Spanish.

Chill until cold, about 2 hours (or up to 3 days)

Gazpacho is very simple to make: simply throw the ingredients in a blender, and blend until pureed! The hardest part is waiting for it to chill. Here are a few notes:

  • Chilling makes it cold, and helps the flavors meld. Don’t be tempted to throw it in the freezer to speed things up. The timing helps the flavors to mesh while they also cool.
  • Refrigerate up to 3 days. Personally we like it within 1 day of making. But you can also make in advance and refrigerate until serving.
Gazpacho

How to garnish gazpacho

A great gazpacho is also all about the garnish! It works in either bowls or small cups or glasses. It’s most often served with chopped veggies and a crusty piece of bread. Here’s what to use for a garnish for gazpacho:

  • Chopped tomatoes, cucumbers or shallot
  • Fresh herbs like oregano, chives or basil
  • Crusty bread like crostini or grilled bread
  • Olive oil drizzle

More Spanish recipes

Love Spanish recipes? After studying in Spain years ago, I fell head over heels with this special cuisine. Here are a few more of the Spanish recipes we love to make at home:

This gazpacho recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Gazpacho

Gazpacho


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 small servings (about 4 cups)
  • Diet: Vegan

Ingredients

  • 2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
  • 1/2 medium cucumber, peeled and roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 1 tablespoon minced shallot
  • 1 small garlic clove, peeled
  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon smoked paprika (pimenton)

Instructions

  1. Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.
  2. Refrigerate until cold, about 2 hours, or up to 3 days before serving.
  3. Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread. 
  • Category: Soup
  • Method: Blended
  • Cuisine: Spanish

Keywords: Gazpacho, gazpacho recipe

A Couple Cooks - Recipes worth repeating.

Easy Vegetarian Tacos

I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I l…

I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I love that they have a variety of vegetables and they…

The post Easy Vegetarian Tacos appeared first on Two Peas & Their Pod.

BBQ Cheddar Baked Chicken

Forget boring or bland baked chicken breasts, this BBQ Cheddar Baked Chicken is going to be the star of your dinner plate.

The post BBQ Cheddar Baked Chicken appeared first on Budget Bytes.

I used to think chicken breasts were bland and boring, but then I changed how I approached them. Instead of seeing chicken breast as the main feature of a recipe, now I see them simply as the vehicle for the flavor in a recipe. In this BBQ Cheddar Baked Chicken, the chicken breast is a filling base that carries the tangy BBQ sauce, creamy cheddar, zesty red onion, and fresh cilantro straight to your taste buds. When chicken breast is used like this, I’m ALL ABOUT IT.

Overhead view of BBQ Cheddar Baked Chicken in a baking dish

Tips for Baking Chicken Breast

Successfully baking chicken breast can take a little know-how. If you want to avoid overcooked or dry chicken breast, here are a few tips:

  • Adjust baking time for the size of your chicken breast. Larger or thicker chicken breasts will take longer to cook (20-25 minutes), while thinner or smaller chicken breasts will take less time (15-18 minutes).
  • Use a mallet or rolling pin to gently pound the thick end of your chicken breasts to make the breast a more even thickness. This helps them cook quickly and evenly.
  • Use a meat thermometer for best results. Chicken breasts should be cooked until they reach an internal temperature of 165ºF. The more it cooks beyond that point the more it will begin to dry out and become tough.
  • Let the chicken breast rest after baking. Make sure to let the chicken breast sit for 5-10 minutes after baking to reduce the steam pressure within the meat. This helps the juices stay in the meat once it’s cut, rather than escaping and leaving behind dry, tough meat.

Can I Use Bone-In Chicken?

This recipe is best suited to boneless, skinless chicken breasts or thighs. Bone-in chicken takes much longer to cook through and you may find that the BBQ sauce begins to burn with those longer cook times.

What Kind of BBQ Sauce is Best?

For an inexpensive yet flavorful BBQ sauce, I usually go with Sweet Baby Ray’s, but I highly suggest using whatever brand BBQ sauce you like the best. And while just about any flavor BBQ sauce would work for this dish, I would lean toward something more on the savory or smoky side rather than a sweeter BBQ sauce.

What to Serve with BBQ Cheddar Baked Chicken

I served my BBQ Cheddar Baked Chicken with some potato salad and a colorful bean salad (recipes coming next week), but I think it would also go great with Cowboy Caviar, Mashed Potatoes, Sweet Potato Cornbread, Summer Sweet Corn Salad, Spicy Sweet Potato Fries, or Green Chile Mac and Cheese.

BBQ Cheddar Baked Chicken on a plate with potato salad and bean salad, a fork grabbing a slice of chicken
close up of a fork taking a piece of bbq cheddar baked chicken off a plate

BBQ Cheddar Baked Chicken

Forget boring or bland baked chicken breasts, this BBQ Cheddar Baked Chicken is going to be the star of your dinner plate.
Total Cost $8.89 recipe / $2.22 serving
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4
Calories 320kcal
Author Beth – Budget Bytes

Ingredients

  • 2 boneless, skinless chicken breasts (about 1.3 pounds total) $7.58
  • 1 tsp smoked paprika $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 cup BBQ sauce $0.13
  • 1 cup shredded cheddar $0.85
  • 1/4 cup diced red onion $0.05
  • 1/4 cup chopped cilantro $0.09

Instructions

  • Preheat the oven to 400ºF. If your chicken breasts are very thick or uneven in thickness, use a mallet or rolling pin to first pound them out to a more even thickness. Slice the chicken breasts in half, so you have four pieces.
  • Combine the smoked paprika, garlic powder, salt, and pepper. Pat the chicken dry with paper towel, then sprinkle the seasoning mix over both sides of each piece of chicken.
  • Place the seasoned chicken pieces in a baking dish, then spoon 1 Tbsp BBQ sauce over top of each piece, spreading it from edge to edge to cover the chicken.
  • Bake the chicken in the preheated 400ºF oven for about 18 minutes (less for smaller or thinner pieces).
  • Remove the chicken from the oven and top each piece with shredded cheddar. Return the chicken to the oven and continue baking for five minutes, or until the chicken reaches an internal temperature of 165ºF.
  • After baking the chicken, let the chicken rest for five minutes, then top with diced red onion and chopped cilantro just before serving.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 9g | Protein: 39g | Fat: 13g | Sodium: 677mg | Fiber: 1g
bbq cheddar baked chicken being lifted out of the baking dish, viewed from the side

How to Make BBQ Cheddar Baked Chicken – Step by Step Photos

Pounded Chicken Breast

You’ll need two boneless, skinless chicken breasts for this recipe, about 1.3 lbs. total. If your chicken breasts are very thick or a very uneven thickness, use a mallet or rolling pin to gently pound them to a more even thickness. This helps them cook more quickly and evenly. (Covering them with plastic helps keep everything clean as you pound.

Seasoned chicken breast

Pat the chicken breast dry, then cut each one in half so that you have four pieces. Combine 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked black pepper. Sprinkle the seasoning over all sides of the chicken pieces.

BBQ sauce being spread over chicken in a baking dish

Place 1 Tbsp BBQ sauce over each piece of chicken and spread it to cover the surface. Transfer the chicken to the preheated 400ºF oven and bake for about 18 minutes (a few minutes less for smaller or thinner chicken pieces).

Prepared toppings: red onion, cilantro, and cheddar

While the chicken is baking, prepare the toppings. Shred about 1 cup cheddar cheese, finely dice about ¼ cup red onion, and roughly chop ¼ cup cilantro.

Shredded cheese being added to the baked chicken

After baking for about 18 minutes, remove the chicken from the oven and top the chicken with about 1 cup shredded cheese (about ¼ cup per piece of chicken). Return the chicken to the oven and bake for another 5 minutes, or until the internal temperature of the chicken reaches 165ºF.

Baked bbq chicken topped with red onion and cilantro

After baking, let the chicken rest for about 5 minutes, then top with the diced red onion and chopped cilantro.

close up of a fork taking a piece of bbq cheddar baked chicken off a plate

Serve and enjoy!!

The post BBQ Cheddar Baked Chicken appeared first on Budget Bytes.

Beef and Cauliflower Taco Skillet

This beef and cauliflower taco skillet has layers of flavor, color, and texture, and all of your favorite taco flavors in one hearty bowl.

The post Beef and Cauliflower Taco Skillet appeared first on Budget Bytes.

A couple of months ago I posted a side dish, Southwest Cauliflower Rice, and ever since I’ve been dying to flesh it out into a main dish. This week I finally got around to it, and OMG, so good! I added some ground beef, black beans, and a bunch of fresh ingredients on top, so you get this wonderful mix of hot and cold flavors and textures, kind of like when you eat a taco, but in bowl form.

Overhead view of beef and cauliflower taco skillet with vegetables on the side and a spatula in the side

Is it Spicy?

The heat level in this recipe depends on the spiciness of two ingredients: the canned diced tomatoes with green chiles (like Ro-tel) and your chili powder. Unfortunately, with both of these ingredients, some brands are spicy and some are not. So you may need to do some experimenting to find the brands that match the heat level that you prefer.

Fresh or Frozen Cauliflower Rice?

You can use either fresh homemade cauliflower rice or frozen store-bought cauliflower rice for this recipe. Both types of riced cauliflower cook very quickly and you shouldn’t need to make any changes to the recipe based on the type of cauliflower rice used.

Take the Taco Seasoning Short Cut

The recipe below includes all the herbs and spices in my homemade taco seasoning. If you don’t have a well stocked spice cabinet, you can use a packet of store-bought taco seasoning in place of the chili powder, smoked paprika, cumin, oregano, salt, and pepper listed in the recipe below.

Other Topping Ideas

This recipe is so flexible! If you don’t like some of the toppings that I used, here are some other ideas:

Make it Low Carb or Vegetarian

If you want to make this tasty skillet low-carb, you can skip the black beans and use a full pound of ground beef instead.

If you want to make this taco skillet vegetarian, add an extra can of beans in place of the ground beef. You can use an extra can of black beans, or add a can of pinto or kidney beans.

Close up side view of beef and cauliflower taco skillet being scooped out of the skillet
overhead view of beef and cauliflower taco skillet with vegetables on the sides

Beef and Cauliflower Taco Skillet

This beef and cauliflower taco skillet has layers of flavor, color, and texture, and all of your favorite taco flavors in one hearty bowl.
Total Cost $7.74 recipe . /$1.94 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 1.5 cups each
Calories 467kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. ground beef $2.50
  • 3 cups riced cauliflower $1.25
  • 1 10oz. can diced tomatoes with green chiles $0.55
  • 1 15oz. can black beans $0.50
  • 1 Tbsp chili powder $0.30
  • 1 tsp smoked paprika $0.10
  • 1 tsp ground cumin $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 oz. cheddar cheese, shredded $0.38
  • 1 avocado $0.99
  • 1 tomato $0.46
  • 1/4 cup finely diced red onion $0.10
  • 1 handful fresh cilantro $0.10

Instructions

  • Mince the garlic. Add the garlic, olive oil, and ground beef to a large skillet and cook over medium heat until the ground beef is browned. If you're using a high fat content beef, you may want to drain off the excess fat before the next step.
  • Drain the can of black beans and add them to the skillet along with the diced tomatoes with green chiles (not drained), chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir and cook until the skillet is simmering.
  • Add the riced cauliflower to the skillet (no need to thaw, if frozen). Continue to stir and cook over medium heat until the cauliflower is tender (about five minutes).
  • While the beef and cauliflower are heating, dice the tomato, avocado, and red onion. Roughly chop the cilantro.
  • Top the beef and cauliflower mixture with the shredded cheddar. Place a lid on the skillet, and let it heat over medium for a few minutes, or until the cheddar has melted.
  • Once the cheese is melted, top the skillet with the tomato, avocado, red onion, and cilantro. Serve immediately.

Nutrition

Serving: 1.5cups | Calories: 467kcal | Carbohydrates: 34g | Protein: 24g | Fat: 28g | Sodium: 360mg | Fiber: 14g
beef and cauliflower taco skillet in a bowl with a fork on the side

How to Make Beef and Cauliflower Taco Skillet – Step by Step Photos

browned ground beef in a skillet

Mince two cloves of garlic. Add the garlic to a large skillet with 1 Tbsp olive oil and ½ lb. ground beef. Cook over medium heat until the ground beef is browned.

Tomatoes, beans, and seasoning added to the skillet

Drain one 15oz. can of black beans and add them to the skillet along with one 10oz. can of diced tomatoes with green chiles (not drained), 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp oregano, ¼ tsp salt, and ⅛ tsp pepper. Continue to cook and stir until the skillet is simmering.

Frozen riced cauliflower added to the skillet.

Add 3 cups riced cauliflower to the skillet. Continue to cook and stir until the riced cauliflower is tender (about 5 minutes).

Diced tomato, avocado, and onion

While the cauliflower and beef are heating, dice one tomato and one avocado. Finely dice about ¼ cup red onion. Roughly chop one small handful of cilantro.

Shredded cheddar being added to the skillet

Top the skillet with 2 oz. (about ½ cup) shredded cheddar cheese. Place a lid on the skillet and let it heat over medium for a few minutes, or until the cheese is melted.

skillet topped with fresh tomato, avocado, red onion, and cilantro

Once the cheese is melted, top with the fresh tomato, avocado, red onion, and cilantro, then serve!

A fork lifting a bite of beef and cauliflower taco skillet out of a bowl

That’s one FLAVORFUL bowl!!

The post Beef and Cauliflower Taco Skillet appeared first on Budget Bytes.

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The post Taco Salad appeared first on Two Peas & Their Pod.