What is a Smash Burger?

Unlike traditional burger patties that are thick and round, a Smash Burger has a thin patty with crispy, charred edges packed with smoky flavor. You make a smash burger by smashing a ball of ground beef onto an ungreased, hot, flat surface.

Ingredients for The Best Smash Burger

What To Serve With Smash Burgers

We paired our Smash Burgers with our Oven Baked Steak Fries and they were absolutely AMAZING. You can also try our super crispy Garlic Parmesan Oven Fries. Other great options are our Easy Creamy Coleslaw or our Summer Vegetable Pasta Salad.

How To Store Smash Burgers

You can store cooked patties in an airtight container for up to 4 days. Then, reheat the patties in a preheated pan until steaming hot. Avoid using a microwave, which will leave you with rubbery results. If you’d rather freeze the burgers, don’t cook the patties. Instead, freeze the buttered, unseasoned ball-shaped portions wrapped in plastic or wax paper in an airtight container. Take them out of the freezer the day before you want to prepare them and thaw them overnight in your fridge.

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Smash Burger

If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you!

Course Dinner, Lunch

Cuisine American

Total Cost ($11.85 recipe / $2.96 serving)

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 burgers

Calories 516kcal

Author Monti – Budget Bytes

Equipment

• Cast Iron Skillet

Ingredients

• 1 lb ground beef $6.99
• 4 Tbsp frozen salted butter, divided $0.56
• 3 tsp Homemade Burger Seasoning $0.33
• 4 burger buns $2.99
• 4 leaves iceberg lettuce $0.37
• 1 tomato, sliced into thin rounds $0.45
• 1/4 small red onion, sliced into thin rounds $0.16

Instructions

• Separate the ground beef into four equal portions.
• Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the beef until you are ready to cook. Place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.
• When the skillet is smoking hot, sprinkle a 3/4 teaspoon of burger seasoning all over the beef ball, then place it in the pan.
• Smash down with a spatula and keep the spatula on the burger as it cooks. When you see the top of the patty change color (about 2 minutes), carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.*
• When you have loosened the patty, flip it and smash it again. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.
• While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns. Place them buttered side up on a sheet pan and toast in the oven for a few minutes until golden.
• Assemble the burgers. Place the burger on the bottom bun and top with onion rounds, tomato slices, and lettuce. Add the top bun and enjoy the crispiest, smokiest, burger ever!

See how we calculate recipe costs here.

Notes

*If you want to make this a cheeseburger, as soon as you flip the patty and smash it again, remove the spatula and top the patty with a slice of cheese. I prefer American, as it melts beautifully. 

Nutrition

Serving: 1burger | Calories: 516kcal | Carbohydrates: 23g | Protein: 24g | Fat: 36g | Sodium: 453mg | Fiber: 1g

How to Make Smash Burgers – Step by Step Photos

Separate 1 pound of ground beef into four equal portions.

Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the balls of beef until you are ready to cook. When it’s go time, place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.

When the skillet is smoking hot, sprinkle a 3/4 teaspoon of our Homemade Burger Seasoning all over the beef ball, then place it in the pan.

Smash down with a spatula to create an even patty about 1/4 to a 1/2 inch thick. Keep the spatula on the burger as it cooks. When you see the top of the patty change color (about 2 minutes), gently slide the spatula back and forth to take it off the top of the patty. If you try to just push it up, the movement could break the patty. Then, carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.

When you have loosened the patty, flip it and smash it again. If you want to make a cheeseburger, top the patty with a slice of cheese. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.

While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns.

Toast the buns buttered side up in the oven for a few minutes until golden. Assemble your burgers with red onion rounds, slices of tomato, and lettuce. Top the burger with the remaining bun and chow down, my friend!! Don’t forget to say “I cook. You clean.” as you get showered with compliments! #Trust

More Great Burger Recipes

Bacon Ranch Turkey Burgers

$12.11 recipe / $3.03 serving

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving

Black Bean Burgers

$2.57 recipe / $0.43 serving

The post Smash Burger appeared first on Budget Bytes.

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.

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!

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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 minutes

Total Time 3 minutes minutes

Servings 4 (about ¾ tsp per burger)

Calories 5kcal

Author Beth – Budget Bytes

Ingredients

• 1 tsp sweet paprika $0.10
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp garlic powder $0.05
• 1/4 tsp freshly cracked black pepper $0.03
• 1/8 tsp cayenne pepper $0.02
• 1/2 tsp salt $0.03

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

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.

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!

More Great Burger Recipes

Bacon Ranch Turkey Burgers

$12.11 recipe / $3.03 serving

Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

Green Chile Turkey Burgers

$10.71 recipe / $1.79 serving

The post Homemade Burger Seasoning appeared first on Budget Bytes.

Pasta Primavera

Although the name Primavera stands for “Spring” in Italian, Pasta Primavera is actually a popular American dish that was first introduced in the 1970s. It includes lots of fresh Spring and Summer vegetables that are sauteed and tossed with pasta in a light cream sauce. In this recipe we opted for a fresh lemon and butter sauce.

Ingredients for Pasta Primavera

Can I Use Different Vegetables?

Absolutely! Pasta Primavera is extremely versatile. You could mix and match with other vegetables like broccoli, mushrooms, asparagus, green beans or any fresh vegetables that are in season that will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies that may be hanging out in your fridge to help reduce food waste in your kitchen.

What to Serve with Pasta Primavera

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Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.

Course Dinner, Lunch

Cuisine American

Total Cost $5.96 recipe / $1.49 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 about 1.5 cups each

Calories 318kcal

Author Marsha – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards

Ingredients

• 8 oz. penne pasta $0.63
• 2 Tbsp olive oil $0.32
• 1 zucchini $0.75
• 1 yellow squash $0.85
• 1 carrot $0.14
• 1/2 red onion $0.38
• 1/2 cup frozen peas $0.21
• 1 cup grape tomatoes $1.00
• 3 cloves garlic, minced $0.24
• 1/2 cup grated Parmesan $0.89
• 1 tsp dried oregano $0.10
• 1/2 tsp salt $0.02
• 1/2 tsp Freshly cracked black pepper $0.02
• 2 Tbsp Fresh lemon juice $0.13
• 2 Tbsp butter $0.28

Instructions

• Start by prepping your vegetables. Wash the vegetables, then cut and slice each vegetable into equal size pieces. Cut the zucchini and yellow squash into half moons, slice the carrots into thin rounds, cut the grape tomatoes in half and slice the red onion into strips.
• Next bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve some of the starchy pasta water before draining the pasta in a colander.
• While the pasta is boiling, saute the vegetables. In a large deep skillet add olive oil and saute carrots and onion over medium heat for 1-2 minutes. Next add zucchini and yellow squash and saute for an additional 1-2 minutes.
• Next add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with salt, pepper and dried oregano. Saute for an additional 1-2 minutes, then turn the heat off.
• Add the butter to the skillet along with the fresh squeezed lemon juice and stir well to combine. Either add the cooked and drained pasta to the skillet, or transfer the pasta and vegetables to a large bowl. Add grated parmesan cheese and some of the reserved pasta water. Stir the vegetables with the pasta until well combined. Serve with fresh chopped parsley (optional garnish) and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Sodium: 532mg | Fiber: 5g

How to Make Pasta Primavera – Step by Step Photos

Start by prepping your vegetables. Wash the vegetables thoroughly then cut and slice each vegetable into equal size pieces. Cut the one zucchini and one yellow squash into half moons, slice one carrot into thin rounds, thinly slice half of a red onion, cut one cup of grape tomatoes in half, and mince three cloves of garlic.

Next bring a large pot of salted water to a boil. Cook pasta according to the package instructions to al dente. Reserve ½ cup of pasta water before draining the pasta in a colander. Transfer drained pasta to a large bowl.

While the pasta is boiling, start sautéeing the vegetables. In a large deep skillet add olive oil. Sauté carrots and onion over medium heat for 2 minutes. Next add zucchini and yellow squash and sauté for an additional 2 minutes. Now add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with 1 tsp salt (or to taste), 1/2 tsp pepper and 1 tsp dried oregano. Sauté for an additional 1-2 minutes then turn your heat off. 

Add 2 Tbsp butter to the skillet along with about 2 Tbsp fresh squeezed lemon juice. Stir the vegetables well to combine.

Either add the cooked and drained penne to the skillet and stir to combine with the vegetables or transfer both the pasta and vegetables to a large bowl. Add 1/2 cup grated or shredded parmesan cheese and about ¼ cup of the reserved pasta water. Stir until well combined. Add more of the reserved pasta water if needed to create a light sauce.

Serve with fresh chopped parsley and enjoy!

More Vegetable Pasta Recipes

Quick Veggie Pasta

$3.61 recipe / $0.90 serving

Tortellini Salad

$15.57 recipe / $1.30 serving

Roasted Broccoli Pasta with Lemon and Feta

$3.69 recipe / $0.92 serving

Roasted Vegetable Baked Penne

$11.34 recipe / $1.42 serving

The post Pasta Primavera appeared first on Budget Bytes.

What is Yuca?

Yuca is a root vegetable like potato or taro. It is shaped like a large yam with a dark brown bark-like exterior and bright white flesh. It has a woody core that looks like a white root running through the middle of it lengthwise. You can find yuca fresh, frozen, and canned in most Latin grocery stores. It’s also often stocked in the freezer section at mainstream grocers.

What Is Escabeche?

Escabeche is a preserving technique that’s very popular all over Latin America. You warm a simple mix of oil and vinegar with a few aromatics and use it to pickle cooked vegetables, fruits (like green bananas), or fish. Because of the high acidity of the sauce, the pickled food stays fresh for a week, developing deeper flavors as it ages. Yuca En Escabeche is boiled cassava root smothered in escabeche sauce and served hot, cold, or at room temperature.

Ingredients

What Do I Serve With Yuca En Escabeche?

This dish is excellent on its own, but I love it even more as a side. I pair it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans.

How To Store Leftovers

Store the yuca in an airtight container with plastic film over the surface. If at all possible, use a glass container, as the vinegar and garlic odors will cling to plastic. Refrigerate for up to a week. Freeze for up to 3 months. When ready to serve, thaw frozen yuca overnight in the fridge. Yuca can be served cold or at room temperature. If you prefer to serve it hot, warm it in a microwave until steaming.

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Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!

Course Appetizer, Side Dish

Cuisine Latin

Total Cost ($4.53 recipe / $0.57 serving)

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 cups

Calories 270kcal

Author Monti – Budget Bytes

Ingredients

• 1 lb yuca (fresh or frozen) $1.55
• 4 tsp kosher salt, divided $0.16
• 2/3 cup olive oil $0.84
• 1/3 cup distilled white vinegar $0.41
• 3 bay leaves $0.30
• 1/2 tsp black peppercorns $0.05
• 1 tsp adobo seasoning $0.04
• 1 yellow onion, sliced in half moons $0.42
• 8 cloves garlic, thinly sliced $0.34
• 1/4 cup sliced Spanish olives (AKA Manzanilla olives ) $0.33
• 1/8 cup olive brine $0.09

Instructions

• If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
• Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.
• While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.
• Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.

See how we calculate recipe costs here.

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 1g | Fat: 19g | Sodium: 1346mg | Fiber: 2g

How to Make Yuca En Escabeche – Step by Step Photos

Prepare 1 pound of yuca. If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.

Add the yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.

While the yuca cooks set a small stainless steel or enameled pot over medium-low heat. Avoid aluminum pots as highly acidic ingredients, like vinegar, can cause aluminum to leach into food, which leaves the food with a metallic taste. Add 2/3 cup of olive oil and warm. You don’t want the oil hot, just warm. Add the 1/3 cup of vinegar, 1/2 teaspoon peppercorns, 3 bay leaves, remaining 2 teaspoons salt, 1 teaspoon adobo, 1 medium onion sliced in half moons, 8 thinly sliced garlic cloves, 1/4 cup Spanish olives, and 1/8 cup of olive brine to the warm oil. Cook for 10 minutes, stirring occasionally. The onions should remain white but will wilt. Once wilted, remove from the heat.

Add the boiled yuca to a large boil and cover with the warm escabeche sauce. Allow the yuca to pickle for a minimum of 30 minutes before serving. To develop deeper flavors, cover the bowl with plastic wrap directly on the surface of the yuca and refrigerate overnight. Serve cold, at room temperature, or heat in a microwave until steaming. Enjoy this incredible dish as is or serve it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans!

More Puerto Rican Dishes

Picadillo

Arroz Con Pollo (Puerto Rican Chicken and Rice)

Pollo Guisado (Puerto Rican Chicken Stew)

The post Yuca En Escabeche appeared first on Budget Bytes.

What iS Trail Mix Made Of?

Trail mix (also known as scroggin) is simply a mix of nuts, seeds, fruit, and sometimes other ingredients. With every handful of this simple snack mix you get a nice combination of sweet and savory flavors, protein, carbs, and fat, plus tons of texture and color, making it fun to eat. It’s an easy snack to eat on the go (no heating or utensils required) and is a great source of energy during activities where you don’t want a super full stomach, like hiking.

Everyone makes trail mix a little bit different, but the classic mix that you’ll find in stores is usually peanuts, raisins, M&Ms, and sometimes a second nut like almonds or cashews. I love how flexible trail mix is because it allows you to make any combination of ingredients that fits your budget, the ingredients you have on hand, and the flavors you prefer.

Other Ingredients for Trail Mix

Trail Mix Flavor Combinations

How to Store Trail Mix

Because trail mix is made out of all dry, shelf stable ingredients, you’ll want to store it the same way you store the individual ingredients–in an air-tight container away from sunlight and moisture. I highly suggest keeping the trail mix in something clear, like a glass jar or zip top baggies, so you’ll see and remember that you have the trail mix on hand. Even better yet, divide it into small single-serving containers so you’ve got snacks ready to grab and go for the day!

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Trail Mix

Making homemade trail mix is a quick and easy way to make a delicious snack AND use up leftover ingredients in your pantry.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 ½ cup each

Calories 372kcal

Author Beth – Budget Bytes

Ingredients

• 1 cup peanuts $0.70
• 1/4 cup raisins $0.39
• 1/4 cup pepitas (pumpkin seeds) $0.50
• 1/4 cup chocolate chips $0.49
• 1/4 cup shaved coconut $0.42
• 1/4 cup dried cranberries $0.31

Instructions

• Combine all ingredients in a bowl or resealable container and stir to combine. Enjoy one handful at a time!

See how we calculate recipe costs here.

Nutrition

Serving: 0.5cup | Calories: 372kcal | Carbohydrates: 28g | Protein: 11g | Fat: 27g | Sodium: 13mg | Fiber: 6g

What’s your favorite ingredient or ingredient combination for trail mix? Let us know in the comments below!

More Snack Recipes

Spicy Chex Mix

Homemade Granola

Candied Almonds

The post Trail Mix appeared first on Budget Bytes.

Why we Love Soft Boiled Eggs

Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?

How Long Does it Take TO Soft Boil an Egg?

The short answer is that it takes six minutes to soft boil an egg with fully set white and a liquid yolk, or 3-5 minutes if you prefer softer, slightly unset whites near the yolk. The long answer is that it also depends on the size of your egg and the technique used to boil the egg.

The recipe below is formulated for large eggs that are still cold from the refrigerator. In the U.S. large eggs weigh approximately 56-62 grams. You can use this method for other-sized eggs, just be aware that you will need to adjust the time up or down, depending on the size of your egg. Other factors that may affect the cooking time include high elevation, the type of cookware used, and starting temperature of your egg. Start with six minutes for large eggs and adjust the time until you find the exact amount of time needed to achieve your perfect soft-boiled egg.

How to Boil Eggs Fast

Half of the time spent when boiling eggs is just waiting for the water to boil, so I like to use a combination of boiling water and steam. To create the steam you only need one inch of water in the pot, which comes to a boil in just a few quick minutes instead of several minutes for a full pot of water. The steam from the boiling water is then trapped under the lid, it surrounds the egg and cooks the egg just as quickly and evenly as a full pot of water. The quick steaming method allows you to cook your soft-boiled egg in just six minutes, or about the amount of time that it takes to start making your coffee or toast a piece of bread.

If you want to see how to make soft or hard-boiled eggs using a full pot of water, check out my tutorial for how to make hard-boiled eggs.

How Long do Soft Boiled Eggs Last?

Soft boiled eggs in the shell will last in the refrigerator for about two days. To reheat the refrigerated soft boiled eggs, just repeat the initial cooing process with half the time. Bring about an inch of water to a boil in a small saucepot, add the egg, and let steam for 3 minutes instead of six. 

What to Serve with Soft Boiled Eggs

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How to Make Perfect Soft Boiled Eggs

Perfect soft boiled eggs with firm whites and liquid gold centers are only six minutes away. Use this easy step by step guide for perfect eggs every time. 

Course Breakfast, Brunch, Dinner, Lunch

Cuisine General

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 74.4kcal

Author Beth – Budget Bytes

Ingredients

• 1 large egg, chilled

Instructions

• Add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat.
• Once boiling, add an egg (or however many you’d like as long as they are in a single layer in the bottom of the pot), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
• After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!

See how we calculate recipe costs here.

Video

Notes

If you do not plan to eat the egg immediately, cool the eggs completely in an ice water bath to stop the cooking process. Otherwise, the eggs can be peeled and eaten warm as soon as they are cool enough to handle.

Nutrition

Serving: 1Serving | Calories: 74.4kcal | Carbohydrates: 0.5g | Protein: 6.2g | Fat: 4.4g | Sodium: 64.9mg

How to Make Perfect Soft Boil Eggs – Step by Step Instructions

Add one inch of water to a sauce pot. Yes, you only need ONE INCH of water. Use the smallest pot you have that will house the number of eggs you’re making, so they’re in a single layer in the pot. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs. Place a lid on the pot and bring the water to a rolling boil over high heat. Once boiling, gently place the large egg(s) into the pot. Tongs or a slotted spoon makes this easier to do without burning your finger tips. 

After adding the egg(s) to the pot, put the lid back on top, and set a timer for six minutes. The lid holds in the steam, which surrounds the eggs with even heat, cooking them quickly and evenly.

After exactly six minutes, turn off the burner, and use the tongs to transfer the eggs to an ice bath. Allow the eggs to cool until they’re no longer too hot to handle, or let them sit in the ice bath until you’re ready to eat. Just make sure you don’t let them sit at room temperature after steaming, otherwise they will continue to cook with their residual heat, and the yolks will continue to solidify.

Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Begin peeling on the fat end, which often has an air-bubble that separates the shell from the whites, and makes an easy spot to separate the two. Give it a quick rinse after removing the shell to get rid of any shell fragments.

And now it’s time for that magic moment… OMG the runny yolk is liquid perfection! *squeal* Just so you can see a close up of the awesome results… The whites are completely solid and the yolk is ALL liquid. How perfect is that? I feel like I won the lottery.

OTHER WAYS TO COOK EGGS

• Hard Boiled Eggs
• Fried Eggs
• Deviled Eggs
• Egg Salad
• Baked Eggs

The post How To Make Soft Boiled Eggs appeared first on Budget Bytes.

What kind of Potatoes to use

I used baby potatoes in my skillet because they’re cute. No, just kidding. Well, kind of. Baby potatoes work well for this recipe because they cook quickly, don’t requite much chopping, and they have a great skin to flesh ratio which gives the skillet great color and texture. If baby potatoes are out of your price range, I would reach for either red potatoes or Yukon gold and chop them into 1-inch pieces before boiling.

Frozen Green Beans for the win

You probably know by now how much I love the convenience of frozen vegetables and how much they can help to reduce waste. For those reasons, I used frozen green beans in this quick skillet meal, but you can definitely use fresh green beans if you have them or if they’re in season. You’ll just want to cook them a little longer in the skillet (until they’re crisp-tender). Frozen green beans are already partially cooked, so they make this skillet that much faster and easier.

What else can I add?

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Potato and Green Bean Skillet

This easy and delicious potato and green bean skillet is the perfect weeknight meal made with simple ingredients like potatoes, green beans, onions, and bacon.

Course Dinner, Main Course, Side Dish

Cuisine American

Total Cost $6.91 recipe / $1.73 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 about 1.25 cups each

Calories 287kcal

Author Beth – Budget Bytes

Ingredients

• 1.5 lbs. baby potatoes $3.99
• 1 tsp salt (to salt the boiling water) $0.05
• 4 oz. bacon $1.15
• 1 yellow onion $0.37
• 12 oz. frozen cut green beans $1.25
• 1 tsp everything bagel seasoning $0.10

Instructions

• Slice the potatoes in half and place them in a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to continue boiling until the are fork-tender (about 7-8 minutes). Drain the potatoes in a colander.
• While the potatoes are boiling, cook the bacon in a large skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet. For the most flavor, leave all of the bacon fat in the skillet, or drain off the excess making sure to leave at least 2 Tbsp of the fat in the skillet.
• While the bacon is cooking, dice the onion. After removing the bacon from the skillet, add the diced onion and continue to cook over medium heat until the onion is soft and slightly browned.
• Add the drained potatoes to the skillet with the onions. Give them a brief stir to coat them in fat, then let them continue to cook, stirring only once every few minutes, to allow the bottoms to brown.
• Once the potatoes have some brown color on them, add the frozen green beans (no need to thaw). Continue to cook and stir until the green beans are heated through.
• Chop the cooked bacon and add it back to the skillet along with the everything bagel seasoning. Stir to combine, taste, and add salt, pepper, or more bagel seasoning to your liking. Serve hot!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 287kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Sodium: 850mg | Fiber: 7g

How to Make Potato and Green Bean Skillet – Step by Step Photos

Slice 1.5 lbs. of baby potatoes in half. Place them in a pot and cover with water. Add 1 tsp of salt to the water. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a boil, turn down the heat to medium-high and allow the potatoes to boil until fork tender, about 7-8 minutes. Drain the potatoes in a colander.

Cook 4 oz. bacon in a large skillet over medium heat until it’s brown and crispy. Remove the cooked bacon from the skillet. For the most flavor, leave all of the bacon fat in the skillet, or drain off most of the fat making sure to leave at least 2 Tbsp of the fat in the skillet.

While the bacon is cooking, dice one yellow onion. Add it to the skillet after removing the bacon and continue to cook over medium heat until the onions are soft and slightly browned.

Add the drained potatoes back to the skillet. Stir briefly to coat them in fat, then let them cook over medium heat only stirring once every few minutes to allow them to brown on the bottom.

Once the potatoes have some browning on the edges, add one 12oz. bag of frozen cut green beans. Stir to combine and continue to cook over medium heat just until the green beans are heated through.

Chop the cooked bacon, then add it back to the skillet along with about 1 tsp of everything bagel seasoning. Stir everything to combine, taste, and add salt, pepper, or more everything bagel seasoning to your liking. Serve hot!

SO good, SO hearty!

More Easy Skillet Meals

Kielbasa and Cabbage Skillet

$5.48 recipe / $1.37 serving

Turkey Taco Skillet

$6.71 recipe / $1.68 serving

Italian Sausage and White Bean Skillet

$6.26 recipe/ $1.57 serving

Creamy Salsa Chicken Skillet

$8.55 recipe / $2.14 serving

The post Potato and Green Bean Skillet appeared first on Budget Bytes.

What is Texas Sheet Cake?

Texas Sheet Cake is a very simple chocolate cake recipe made in a 10×15 sheet pan that’s two inches deep (also known as a jelly roll pan). You can also use a 12 x18 baking pan, but the cake won’t be as thick and will cook faster. Once cooled, you cover the sheet cake in a thick layer of warm, buttery homemade chocolate icing, right in the pan.

The difference between Texas Sheet Cake and regular cake is the thickness of the cake. Traditional cakes are thicker and sometimes layered. You also remove the cakes from the pans and then frost. Texas Sheet Cake is made in one pan. The thin layer of batter bakes quicker than traditional cakes. You then frost the cake right in the pan.

Ingredients For Texas Sheet Cake

Can You Make The Cake Ahead?

Yes, you can make Texas Sheet Cake ahead of time. However, to keep the icing glossy, I would frost it the day of. Bake the cake up to 2 days ahead of time. Let it cool, wrap it in plastic, and then aluminum. Leave it at room temperature or freeze and then thaw. Make your icing when you’re ready to serve.

How To Cut Texas Sheet Cake

The beauty of this cake is that it’s simple to slice. You don’t have to cut through multiple layers hoping your slices are even. Instead, you cut through one layer in easy-to-manage squares or rectangles. We did brownie-sized 3×3 slices and got 15 pieces out of it. But you can cut 2×3 pieces and get 25 servings! This is the perfect cake for large gatherings like potlucks or school bake sales.

How To Store Texas Sheet Cake

Texas sheet cake can be stored at room temperature for up to three days. To prevent it from drying out, wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. You can also freeze the double-wrapped cake for up to 2 months. It’s perfect for chocolate emergencies. (Beth and I have those at least once a week). You can thaw it at room temperature overnight. But you don’t have to bring it to room temperature to enjoy it. On hot summer days, I eat it straight from the freezer.

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Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It's incredibly easy to make and has a luscious buttery richness with a pure chocolate punch!

Course Dessert

Cuisine American

Total Cost ($11.27 recipe / $0.75 serving)

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 15 slices

Calories 546kcal

Author Monti – Budget Bytes

Equipment

• Enamelware Sheet Pan

Ingredients

Cake

• 2 cups all-purpose flour, plus more for dusting $0.28
• 1 cup granulated sugar $0.40
• 1 cup brown sugar, light or dark $0.44
• 1/2 tsp salt $0.04
• 2 tsp baking powder $0.12
• 1/2 tsp baking soda $0.02
• 1 cup salted butter (2 sticks) $2.50
• 1/3 cup unsweetened cocoa powder, sifted $0.31
• 1 cup coffee, hot $0.15
• 2 eggs $0.78
• 1/2 cup mayonnaise $0.87
• 1 tsp vanilla extract $0.72

Icing

• 1 cup salted butter (2 sticks) $2.50
• 1/4 cup heavy cream $0.40
• 1/3 cup unsweetened cocoa powder, sifted $0.31
• 1 tsp vanilla extract $0.72
• 2 1/2 cups powdered sugar, sifted $0.71

Instructions

• Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10×15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
• In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
• In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.
• Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.
• Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.
• Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.
• Once the egg mixture is warm, mix the chocolate and egg mixture together.
• Pour the wet ingredients into the dry ingredients and stir just enough to combine.
• Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
• Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.
• Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 546kcal | Carbohydrates: 63g | Protein: 4g | Fat: 33g | Sodium: 428mg | Fiber: 2g

How to Make Texas Sheet Cake – Step by Step Photos

Place a rack in the center of your oven and preheat it to 350°F. Use a pastry brush or paper towel to grease a jelly roll pan (10×15) with a 2-inch rim with 1 tablespoon of melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.

In a large bowl, combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 cup brown sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.

In a saucepan over medium heat, melt 1 cup of butter (2 sticks) in a light-colored pan. It will foam, then begin to brown. Stir constantly to distribute the heat evenly. As soon as it turns a light caramel color take it off the heat.

Add 6 tablespoons of unsweetened cocoa powder, and stir to incorporate.

Place the pan back over medium heat. Add 1 cup of hot coffee, and stir. Then take the pan off the heat.

In a large bowl combine the two eggs,1 teaspoon of vanilla, and 1/2 cup of mayonnaise.

Add a few tablespoons of chocolate to temper the egg mixture. Tempering raises the temperature of the egg mixture slowly so that the eggs don’t heat too quickly and solidify into scrambled eggs.

Once the egg mixture is warm, add the tempered egg mixture to the chocolate mixture and combine.

Next, pour the wet ingredients into the dry ingredients and stir just enough to combine.

Then add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.

Once the cake is out of the oven make the icing. Set a large saucepan over medium heat and add 1 cup of butter (two sticks), 1/4 cup of heavy cream, 1/3 cup of unsweetened cocoa powder (sifted to prevent lumps), 1 teaspoon of vanilla, and 2 1/2 cups of powdered sugar (sifted to prevent lumps). Stir until incorporated. Do not boil.

Pour 3/4 of the warm frosting over the center of the cooled cake. There might be extra frosting depending on the depth of your pan and how much your cake has risen. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you’re going to get!

More Delicious Cake Recipes

Chocolate Depression Cake (egg-free, dairy-free)

Hummingbird Cake

Blueberry Lemon Curd Shortcakes

The post Texas Sheet Cake appeared first on Budget Bytes.

What is Ramen Noodle Salad?

This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.

What Kind of Cabbage to Use

This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)

What Else Can I Add?

HOW TO STORE THE LEFTOVERS

If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.

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Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

Course Lunch, Salad

Cuisine American

Total Cost $8.33 recipe / $1.39 serving

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 1.5 cups each

Calories 292kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Whisk

Ingredients

Vinaigrette

• 1/4 cup neutral salad oil* $0.16
• 1/4 cup rice vinegar $0.60
• 2 Tbsp honey $0.50
• 2 tsp soy sauce $0.04
• 1 tsp ground ginger $0.10
• 1/4 tsp garlic powder $0.02
• 1 tsp toasted sesame oil $0.10

Salad

• 6 cups shredded cabbage $1.10
• 1 carrot $0.14
• 4 green onions $0.45
• 1 3oz. package instant ramen $0.39
• 1/4 cup sliced almonds $0.73
• 2 cups shredded rotisserie chicken $4.00

Instructions

• Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
• Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
• Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil. 

Nutrition

Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Sodium: 581mg | Fiber: 3g

How to Make Ramen Noodle Salad – Step by Step Photos

Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.

Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.

Shred one carrot and slice four green onions.

Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.

Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.

Toss the salad well until everything is evenly mixed and coated in dressing.

Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.

Enjoy that crunchy fresh goodness!!

More Cabbage Salad Recipes

Crunchy Cabbage Salad

$3.01 recipe / $0.51 serving

Mediterranean Coleslaw

$7.21 recipe / $1.20 serving

Cold Peanut Noodle Salad

$5.30 recipe / $1.33 serving

Vinaigrette Slaw with Feta

$5.93 recipe / $0.74 serving

The post Ramen Noodle Salad appeared first on Budget Bytes.

What Are Chuletas Guisadas?

Chuletas Guisadas is a popular Latin American dish of pork chops, onions, and peppers stewed in a flavorful tomato-based sauce. Every region has its own take on the dish, and this is the recipe my grandmother would make at least once a week. Some people don’t put olives in their Chuletas Guisadas, but my Abuela did, so that’s how I make it. I love mine served over Puerto Rican Rice And Beans with slices of ripe plantain. You can also pair it with a side salad or slices of ripe avocado.

What Are The Ingredients For Chuletas Guisadas?

What Sides Go Well With Chuletas Guisadas?

I love gobbling this dish down with Puerto Rican Rice And Beans and fried slices of sweet plantain. Of course, you can always serve it with a Simple Side Salad or slices of ripe avocado. And you can even try it layered over Garlic Herb Mashed Potatoes. OMG. I want that right now!!!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. To reheat frozen Chuletas Guisadas, thaw them in the fridge overnight. Then, warm them in a skillet over medium heat until steaming. When you reheat the pork chops, add a little chicken broth to the skillet to prevent them from drying out.

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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you're looking for a hearty family meal that's mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas! These stewed pork chops come together in under thirty minutes.

Course Dinner, Lunch

Cuisine Latin

Total Cost ($15.35 recipe / $3.84 serving)

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 516kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 3 Tbsp olive oil, divided $0.12
• 2 lbs thinly cut pork chops, bone-in $9.98
• 2 tsp adobo* $0.08
• 6 Tbsp sofrito $1.08
• 1 Tbsp minced garlic $0.14
• 8 oz tomato sauce $0.59
• 1 Tbsp white distilled vinegar $0.04
• 1 1/2 tsp sazón* (1 packet) $0.17
• 2 cups chicken broth $0.24
• 1/4 cup Pimento-stuffed green olives, sliced* $0.33
• 2 tsp oregano $0.20
• 1 bay leaf $0.10
• 1 onion, sliced in 1/4 inch half moons $0.42
• 1 bell pepper, sliced into 1/4-inch strips $1.59
• 1/4 cup fresh cilantro leaves $0.27

Instructions

• Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
• Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
• Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
• Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
• Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
• Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
• Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

See how we calculate recipe costs here.

Notes

*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.

2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric

 

*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:

1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano

 

*Pimento-stuffed green olives are also known as  or Manzanilla Olives.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 11g | Protein: 52g | Fat: 29g | Sodium: 1121mg | Fiber: 3g

How to Make Chuletas Guisadas – Step by Step Photos

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix 2 teaspoons of adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear the 2 pounds of pork chops in batches. Sear on both sides, about 2 minutes on each side.

Remove the pork chops from the pan, and set aside. Add 1/3 cup of sofrito and 1 tablespoon of minced garlic to the pork chop drippings and saute until fragrant, about 2 minutes.

Add the 8 ounces of tomato sauce, 1 tablespoon of white vinegar, and 1 1/2 teaspoon of sazón to the pan. Sauté until the mixture thickens, about 4 minutes.

Add 2 cups of chicken broth, 1/4 cup of pimento-stuffed olives, 2 teaspoons of oregano, and 1 bay leaf to the pan and stir well. Bring the sauce to a boil and reduce by one-quarter.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Add 1 onion (sliced in 1/4 inch half moons) and 1 bell pepper (sliced into 1/4-inch strips) to the pan. Cover, and cook until softened, about 5 minutes.

Take the pan off the heat and stir in 1/4 cup of cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

More Easy Latin Dishes

Arroz Con Pollo (Puerto Rican Chicken and Rice)

$12.30 recipe / $2.46 serving

Puerto Rican Rice And Beans

$8.24 recipe / $0.69 serving

Pollo Guisado (Puerto Rican Chicken Stew)

$9.37 recipe / $2.34 serving

Picadillo

$11.44 recipe/ $1.43 per serving

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.