all things food
Incredible honey-baked spiral ham smothered in brown sugar and spiced vanilla glaze is a great holiday choice that can be served with various amazing side dishes. This glaze is so easy to make: It’s done on the stovetop and poured over the fully-…
Incredible honey-baked spiral ham smothered in brown sugar and spiced vanilla glaze is a great holiday choice that can be served with various amazing side dishes. This glaze is so easy to make: It’s done on the stovetop and poured over the fully-cooked ham for oven-warmed perfection. Let’s get started on step-by-step instructions. Why this...
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This quick and easy recipe for oven-roasted asparagus is the perfect spring side dish. This basic recipe can be seasoned many different ways—add lemon juice, garlic, or shaved Parmesan for variations. Roasted Asparagus Roasted Asparagus is a super easy…
This sauteed asparagus is crunchy, flavorful, and delightfully easy to make. It’s the perfect side for any meal.
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Making an impressive main dish is hard work, so we’re partial to simple sides that pack a punch with little effort. This sauteed asparagus is crunchy, flavorful, and delightfully easy to make. All you need is a bunch of asparagus, oil, garlic, salt, and pepper. It’s almost too easy!
Here’s what you’ll need to make sauteed asparagus (psst: there are only 6 ingredients!):
This is a great recipe for playing with different seasoning blends. Try: nmn nbgy
Asparagus does not need to be cooked for long. Once it turns bright green from end to end, it’s done! In fact, it’s even better a little underdone. It should not be mushy or floppy in texture and appearance, it should hold its “spear” shape when cooked correctly.
This sautéed asparagus is such a versatile side dish. It truly goes with everything! We love it served with Chicken Cordon Bleu, Garlic Butter Baked Cod, Glazed Pork Chops, or BBQ Ribs. Drizzle them with a little bit of Balsamic Glaze to really take them to the next level.
I served this asparagus with our Parmesan Risotto, and it made the ultimate fresh and delicious meal for my family.
See how we calculate recipe costs here.
Cut off the woody ends of 1 bunch asparagus.
Add 1 Tbsp olive oil to a large frying pan on medium-high heat, then add the asparagus and gently shake to cover each spear with oil. Shake every so often, until asparagus turns bright green, about 5 minutes.
Sprinkle over 1 tsp salt and 1 tsp pepper and add 1 clove minced garlic to the pan and cook for another 1-2 minutes until fragrant.
Remove asparagus and spritz with a squeeze of lemon juice from 1 whole lemon. Adjust salt and pepper to your liking.
This sautéed asparagus is so simple and delicious!
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This Baked Ham is sweet, savory, and juicy– the perfect holiday meal. The glaze makes the outside nice and crisp but still tender.
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When the holidays roll around (Hello, Easter!), there’s nothing my family craves more than a sweet and savory baked ham. I know what you’re thinking, ham is expensive. But this baked ham recipe is proof that a typically expensive meat can be budget-friendly. By using a boneless ham, we don’t waste a single dollar on bones, and it comfortably feeds 11 people. That’s a lot of ham! The texture of this ham is perfectly juicy with a great chew to it. The glaze makes the outside nice and crisp but still tender. There’s nothing quite like a beloved holiday tradition!
While Easter traditionally calls for lamb, ham has become the dominant centerpiece because it’s much less expensive and more readily available, both things we love here at Budget Bytes. This baked ham recipe is a true superstar. Salty, savory ham coated in a sweet and tangy glaze made from brown sugar and pineapple juice is just so good. The glaze is super sticky, extra sweet, and gives a beautiful color to your ham. Adding the pineapple juice to the glaze recipe really makes this glaze shine (literally and figuratively!)
Here’s what you’ll need to make baked ham:
We found that it’s best to bake this ham tented with foil to seal in moisture. Without the foil, the ham tends to dry out and turn tough. Remove the foil in the last 10 or so minutes of baking to reduce and brown the glaze.
This tasty baked ham is truly the star of the show, so we recommend serving it with simple roasted carrots and steamed green beans.
See how we calculate recipe costs here.
Gather all glaze ingredients and preheat oven to 350°F.
Whisk together pineapple juice (one 15 oz. can yields about 1 cup of juice), 1 cup brown sugar, 1 Tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 2 tsp pumpkin pie spice. Cook the glaze down over medium heat until it is reduced by half.
Place 5.5 lb. boneless smoked ham cut side down in the roasting pan of your choosing. Pour 1/2 inch of water into the bottom of the roasting pan. Brush the ham with half of the glaze mixture and cover it with slices of canned pineapple. Then, make a tinfoil tent to cover the entire ham. You want to cook the ham for approximately 20 minutes per pound, or until the internal temperature reaches 145°F. Baste the ham periodically, using a standard baster or a large spoon.
Once the ham reaches an internal temperature of 145°F, remove the tinfoil tent and baste the ham with pan drippings and brush the ham with all remaining glaze.
When your ham is done, it should have an internal temperature of 145°F.
This delicious baked ham will be the star of your holiday table!
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Make those potatoes go the extra mile with this cheesy potato casserole! Fit to serve a crowd, this casserole is the ultimate comfort food.
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Make those potatoes go the extra mile with this creamy, cheesy potato casserole! Fit to serve a crowd, this potato casserole recipe is comfort food at its best. The crunchy, cheesy topping is a little sweet, a lot savory, and makes this the perfect side for Easter, Thanksgiving, or Christmas.
Diced potatoes are blanketed in a sauce made from cheddar cheese, milk, and sour cream; seasoned with onions and garlic; and topped with crunchy corn flake cereal. It’s the ultimate cheesy, creamy, and crunchy side dish. So grab a 5 lb. bag or potatoes and get cooking!
This is a great recipe for using up leftovers. Got some bacon or ham burning a hole in your refrigerator? Throw it in! You can swap the sour cream for Greek Yogurt if that’s what you have on hand. And feel free to top it with any leftover herbs you have lying around– parsley, chives, or scallions would all be delicious!
Serve this creamy, cheesy potato casserole with Air Fryer Chicken Breasts, Classic Homemade Meatloaf, or some Turkey Meatballs. It’s also great for breakfast with Fried Eggs or Maple Sage Breakfast Sausage.
Store leftover potato casserole tightly covered with aluminum foil in the refrigerator for up to 5 days, or you can wrap it in a double-layer of plastic wrap and aluminum foil to store in the freezer for up to 3 months. You can reheat it covered with foil in a 350°F oven for 20-30 minutes, or until warmed through and bubbly.
See how we calculate recipe costs here.
Preheat the oven to 375°F. Peel and dice 3 lbs. Yukon gold potatoes, finely chop 1/2 onion, and mince 2 cloves garlic.
Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.
While the potatoes are boiling, melt 1/4 cup butter in a large saucepan or pot over medium heat. Add in the onion and 1/2 tsp salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in 1/4 cup all-purpose flour.
Slowly pour in 2 cups milk while whisking to incorporate.
Add in 2 cups of cheese and 1/2 cup sour cream. Stir until melted and incorporated.
Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.
Top with 1 cup crushed corn flake cereal and the remaining 1 1/2 cups of cheddar cheese.
Bake for 20 minutes until the cheese is bubbly.
This savory and cheesy potato casserole is the perfect side dish for your next brunch or dinner party!
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Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!
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Easy and inexpensive side dishes like these Glazed Carrots are my go-to during busy weeknights. They’re super simple to make, they have the perfect amount of sweetness, and they pair well with so many different meals. They’re not only great for weeknight dinners, but they’re also perfect for special occasions and holidays like Easter and Thanksgiving. This recipe is a favorite in my household, and the best part is…five ingredients and 20 minutes is all you need!
Coming in at under $2 a recipe with only five ingredients, it doesn’t get much easier than these delicious Glazed Carrots! Here’s everything you’ll need:
To serve, we also added a little bit of fresh cracked black pepper and fresh parsley (optional).
We went with the classic brown sugar glazed carrots for this recipe, but you can certainly switch things up and experiment with flavors based on what you have in your pantry or spice drawer. Here are a few suggestions:
These glazed carrots are extremely versatile and can be enjoyed with just about any dinner meal. I love serving them with Pan-Seared Chicken Breasts and Baked Chicken Drumsticks. They also taste great with pork chops, Classic Meatloaf, or Glazed Ham Steaks. If you’re serving these during the holidays for Easter, Thanksgiving, or Christmas, they would be perfect along side Baked Ham or Roasted Turkey Breast.
And if you love carrot recipes, then definitely try our classic Roasted Carrots recipe next!
See how we calculate recipe costs here.
Wash, peel, and slice 1 lb. of carrots diagonally into ½ inch thick slices.
Add the carrots to a large skillet along with 1/2 cup of water. Cover the skillet with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
Remove the lid and add 2 Tbsp butter, 2 Tbsp brown sugar, 1/2 tsp salt and 1/4 tsp ground cinnamon. Stir until the butter and brown sugar have melted.
Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.
Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional). Now all that’s left to do is enjoy these delicious glazed carrots with your favorite dinner meal!
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Cranberry fluff is a delightful dessert or side dish that combines the tartness of cranberries with the sweetness of pineapple and marshmallows; all enveloped in a creamy whipped topping. Just like old fashioned ambrosia salad and Watergate salad, cran…
Cranberry fluff is a delightful dessert or side dish that combines the tartness of cranberries with the sweetness of pineapple and marshmallows; all enveloped in a creamy whipped topping. Just like old fashioned ambrosia salad and Watergate salad, cranberry fluff salad with cool whip is a popular choice for holiday tables and potlucks. In just...
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Indulge in a perfect Thanksgiving menu experience with the most amazing French bread stuffing. This simple recipe is a family favorite and
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Indulge in a perfect Thanksgiving menu experience with the most amazing French bread stuffing. This simple recipe is a family favorite and
The post French Bread Stuffing appeared first on Salty Side Dish.
This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.
The post Homestyle Cornbread appeared first on Budget Bytes.
Our Easy Homemade Cornbread, which is like the classic Jiffy cornbread mix, has been a reader favorite on Budget Bytes for years, but I was craving a richer, more decadent cornbread to go with my Black-Eyed Peas this year. So, I crafted this super rich cornbread that is less on the sweet side and full of golden buttery goodness. It’s the perfect compliment to a bowl of chili, to serve with your Thanksgiving feast, or drenched in honey and butter for breakfast.
Here’s what you’ll need to make this super rich, moist, and buttery homestyle cornbread:
You have a few options when it comes to what to use to bake this cornbread. I used a simple 8×8 metal baking dish, but if you prefer super crispy edges you can bake the cornbread in a preheated cast iron skillet. You can also bake it in a 9-inch round pie plate, if preferred. It all depends on what shape you want the pieces (square or wedges) and if you like those super crispy edges!
Cornbread is a staple recipe that goes with just about any meal, and because it’s so easy to make it is definitely one of my go-to side dishes for dinner. That being said, cornbread is a must with Thanksgiving dinner, a hearty bowl of chili, bean soup, vegetable soup, or black-eyed peas on New Year’s Day. I also love cornbread with butter and honey as a side to my fried eggs for breakfast!
Make sure to let the cornbread cool completely to room temperature before packing to prevent condensation, then place it in an air-tight container for storage. Cornbread can be kept at room temperature for about three days, or refrigerated for about five days. You can rewarm cornbread in the microwave briefly to make it steaming hot and ready to melt a pat of butter!
You can also freeze cornbread for longer storage. Make sure to wrap the cornbread tightly in plastic or waxed paper, then place it in a freezer-friendly container (like a freezer bag). Frozen cornbread will stay good for about three months. It can be thawed at room temperature.
See how we calculate recipe costs here.
Preheat the oven to 400ºF. Add 1.5 cups yellow cornmeal, ½ cup all-purpose flour, 1 tsp salt, 1 tsp baking powder, ½ tsp baking soda, and 2 Tbsp sugar (optional) in a bowl. Stir until the dry ingredients are really well combined.
In a separate bowl, whisk together 1 cup sour cream, ½ cup whole milk, 4 Tbsp melted salted butter, one large egg, and 2 Tbsp cooking oil until smooth.
Pour the dry ingredients into the bowl of wet ingredients and stir just until they are combined. Try not to over-stir the batter.
Spread the cornbread batter into a greased 8×8-inch baking dish.
Bake the cornbread in the preheated 400ºF oven for about 20 minutes or until it’s golden brown on top.
Let the cornbread cool in the pan, then slice into nine squares and serve.
I love cornbread with butter and honey, but it goes with a variety of savory meals as well!
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This recipe for candied pecans only requires a few ingredients and makes the most deliciously sweet, cinnamon-flavored, crunchy nuts for snacking.
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You know those candied pecans they sell from kiosks in shopping malls this time of year? The ones that beckon you from yards away with their buttery, nutty aroma? Well, I’m about to show you how to make them at home with just a few ingredients. They’re the perfect holiday snack for parties or as a little snacky snack while you’re wrapping gifts, watching a classic Christmas movie, or waiting for Christmas dinner to be ready. In other words, bookmark this candied pecans recipe because I promise you’ll be making them over and over for years to come.
This perfect little holiday snack is simply pecan halves that have a crunchy brown sugar, cinnamon, and vanilla-flavored coating. The nuts roast as they bake in the oven, giving them an even toastier, nutty flavor. These candied nuts are absolutely addictive and are the perfect item to bring to any holiday party, or to package up for easy homemade Christmas gifts.
You only need a handful of simple ingredients to make this recipe for candied pecans:
Once the candied pecans are completely cooled, these candied pecans can be stored in an air-tight container at room temperature for about a week, or frozen for longer storage. They’ll stay fresh in the freezer for about three months and can be thawed at room temperature.
You might also like our Small Batch Candied Walnuts (perfect for salads!) or our Candied Almonds!
See how we calculate recipe costs here.
Preheat the oven to 350ºF. Add ⅓ cup brown sugar, ⅓ cup white sugar, 1 tsp cinnamon, and ½ tsp salt to a bowl and stir them together until they’re evenly combined.
Separate one large egg. Add the egg white to a large bowl and whisk it just until it gets a little frothy, then add ½ tsp vanilla extract and whisk briefly again to combine.
Add 1 lb. pecan halves to the lightly whisked egg whites and stir until the nuts are coated in the egg white. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.
This is what they’ll look like when coated in egg and cinnamon-sugar.
Spread the pecans out onto a baking sheet lined with parchment paper.
Bake the pecans in the preheated 350ºF oven for about 25 minutes, stirring once halfway through. Allow the pecans to cool completely before enjoying or packing for storage.
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