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.

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 Sopa De Letras?

This Mexican soup is made with toasted alphabet pasta, a few vegetables, spices, and veggie broth. It’s an incredibly simple recipe that’s ready in a heartbeat, making it perfect for those days when you don’t even have time to think. I got this recipe from my friend Yvette Marquez-Sharpnack, who just published it in her new cookbook Muy Bueno: Fiestas. PS If you love easy, approachable, super tasty Mexican food, you should check out the book. Her recipes are incredible! 

Ingredients For Sopa De Letras

Toppings for Sopa De Letras

What To Serve With Sopa De Letras

To make this soup a heartier meal, add a few sides. Try serving it with Cilantro Lime Rice, Homemade Garlic Bread, or Southwest Salad with Taco Ranch Dressing. If you want to use the soup as an appetizer, finish the meal with Black Bean Avocado Enchiladas, Sheet Pan Chicken Fajitas, or our Southwest Chicken Skillet.

How To Store Sopa De Letras

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then reheat it on the stove or in a microwave. The pasta will soak up much of the broth, so you may want to add more veggie broth before reheating. If you’re going to make this to freeze it, I recommend making and freezing the broth. Then, when you’re reheating the broth, toast the pasta and add it in.

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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!

Course Dinner, Lunch, Soup

Cuisine Mexican

Total Cost $6.70 recipe / $0.84 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 cups

Calories 134kcal

Author Yvette Marquez-Sharpnack from Muy Bueno: Fiestas, Copyright © 2023.

Equipment

• Blender
• Dutch Oven

Ingredients

• 1/2 white onion, quartered $0.33
• 3 Roma tomatoes, quartered $1.35
• 1 clove garlic, coarsely chopped $0.07
• 1/2 tsp ground black pepper $0.02
• 2 cups vegetable broth $0.37
• 2 Tbsp olive oil $0.12
• 7 oz alphabet pasta $4.42
• 2 cups water $0.01
• 1/4 tsp salt (or more to taste) $0.01

Instructions

• In a blender, combine the onion, tomatoes, garlic, pepper, and veggie broth and purée until smooth.
• In a Dutch oven over medium heat, warm the oil. Add the alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.
• Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.
• Add the water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.
• Season with salt, ladle into bowls, and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 314mg | Fiber: 1g

How to Make Sopa De Letras – Step by Step Photos

In a blender, combine the 1/2 white onion, 3 Roma tomatoes, 1 clove garlic, 1/2 teaspoon black pepper, and 2 cups of veggie broth. Purée until smooth.

In a Dutch oven over medium heat, warm the 2 tablespoons of olive oil. Add the 7 ounces of alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.

Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.

Add the 2 cups of water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.

Season with salt, ladle into bowls, and serve. Was that easy or what?! I hope you get a chance to enjoy it in peace without your kid freaking out about the poster board they need for a school project that’s due tomorrow but forgot to tell you about. #momlife

More Easy Soups

Chicken Noodle Soup

Easy Rosemary Garlic White Bean Soup

Vegetable Barley Soup

The post Sopa De Letras appeared first on Budget Bytes.

What is Tortellini Salad?

Tortellini is a type of pasta stuffed with meat, vegetables, or cheese, then shaped into a small ring. To make the salad, the cooked and cooled tortellini is mixed with summer vegetables, herbs, greens, and a vinaigrette. Sometimes chopped cured meats or pickled peppers are added. For me, the pure joy of it is that it comes together in three steps, it’s super filling, and it’s a perfect choice for when you have an army to feed but don’t want to spend a lot of time in the kitchen.

Ingredients for Tortellini Salad

What To Serve with Tortellini Salad

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Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!

Course Brunch, Dinner, Lunch

Cuisine Italian

Total Cost $15.57 recipe/ $1.29 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 cups

Calories 186kcal

Author Monti – Budget Bytes

Ingredients

• 1 summer squash $1.10
• 1 zucchini $0.75
• 1/2 tsp salt $0.02
• 1 pint cherry tomatoes $3.00
• 1/2 red onion $0.38
• 2 cups fresh baby spinach, packed $1.49
• 1/2 cup sliced black olives $1.99
• 3/4 cup Italian dressing $1.42
• 1/2 cup chopped Italian Parsley $0.30
• 1/4 cup Parmesan cheese $0.33
• 1 lb cheese tortellini $4.79

Instructions

• First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.
• While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
• Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
• Once the tortellini has cooled, top it with the cherry tomatoes, red onion, baby spinach, and sliced black olives. Then drizzle with 1/2 cup of Italian dressing.
• Next, top the salad with chopped Italian parsley and Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn't that easy?

See how we calculate recipe costs here.

Notes

*Soak the red onion in cold water for a few minutes to dull the sharp flavor.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Sodium: 543mg | Fiber: 3g

How to Make Tortellini Salad – Step By Step Photos

First, cook one pound of tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.

While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.

Once the tortellini has cooled, you’re ready to assemble. First, top the tortellini with the zucchini and squash, 1 pint of halved cherry tomatoes, 1/2 sliced red onion, 2 cups fresh baby spinach, and 1/2 cup sliced black olives. Then drizzle with 1/2 cup of Italian dressing.

Next, top the salad with 1/2 cup of chopped Italian parsley and 1/4 cup of Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing.

Finally, mix, and serve! Wasn’t that easy? Now go feed your army and enjoy your time with them instead of spending it in your kitchen!

More Easy Salads

Creamy Cucumber Salad

$2.31 recipe / $0.58 serving

BIG Kale Pasta Salad

$7.88 recipe / $1.31 serving

Panzanella

$13.54 recipe / $2.26 serving

Macaroni Salad

$4.89 recipe / $0.61 serving

The post Tortellini Salad appeared first on Budget Bytes.

What is Cajun Potato Salad?

To avoid confusion, this isn’t a classic Cajun dish, but rather potato salad seasoned with a Cajun seasoning blend to give it a ton of spicy, smoky, herb-filled flavor. In addition to adding a hefty dose of herbs and spices, I used spicy Creole mustard and a dash or two of hot sauce in the dressing to really take it over the top. I also added a handful of chopped and green onion to keep that Cajun flavor theme going. This potato salad is just PACKED with flavor!

What Kind of Potatoes to Use

Usually, I like a waxy potato like Yukon Gold or red potatoes for a potato salad, but for this Cajun Potato Salad recipe I used softer Russet potatoes. I like the way the Russet potatoes kind of break down and half-mash as you mix them with the dressing. If you do want to use Yukon Gold or red potatoes, make sure to cut them into smaller pieces so you get a nice potato to dressing ratio once mixed together.

What to Serve with Cajun Potato Salad

This flavorful potato salad is the perfect side dish to go with grilled or BBQ meat, or to take with you to a summer BBQ or potluck. Serve it along side Slow Cooker Pulled Pork, Red Beans and Rice, Roasted Bratwurst with Peppers and Onions, Baked Chicken Drumsticks, or Quick BBQ Chicken. And don’t forget to make some Collard Greens to go along with it!

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Cajun Potato Salad

Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It's the perfect side dish for any summer gathering.

Course Lunch, Side Dish

Cuisine American

Total Cost $5.22 recipe / $0.87 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 1 cup each

Calories 441kcal

Author Beth – Budget Bytes

Ingredients

Cajun Seasoning*

• 1 tsp smoked paprika $0.10
• 1/2 tsp dried thyme $0.05
• 1/2 tsp dried oregano $0.05
• 1/4 tsp garlic powder $0.02
• 1/4 tsp onion powder $0.02
• 3/4 tsp salt $0.04
• 1/4 tsp freshly cracked black pepper $0.02
• 1/4 tsp cayenne pepper $0.02

Potato Salad

• 2.5 lbs. russet potatoes $1.90
• 1 tsp salt (for cooking water) $0.05
• 2 large hard boiled eggs $0.42
• 2 stalks celery $0.47
• 3 green onions $0.33
• 1/4 cup chopped parsley $0.20
• 1 cup mayonnaise $1.22
• 2 Tbsp Creole mustard (or spicy brown mustard) $0.15
• 1 Tbsp red wine vinegar $0.13
• 1/2 tsp hot sauce $0.02
• 1/4 tsp sugar $0.01

Instructions

• Combine the herbs and spices for the Cajun seasoning and set aside.
• Peel and dice the potatoes into ½-inch cubes. Place the cubed potatoes in a large pot, sprinkle 1 tsp salt over top, then cover with water.
• Place a lid on the pot and bring it up to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue to boil the potatoes until they are very tender (about 8 minutes, test with a fork). Drain the potatoes in a colander and rinse briefly with cool water.
• While the potatoes are boiling, prepare the potato salad dressing so the flavors have some time to blend. In a bowl, stir together the mayonnaise, mustard, red wine vinegar, hot sauce, sugar, and the prepared Cajun seasoning. Set the dressing aside.
• Chop the hard boiled eggs, finely dice the celery, slice the green onions, and chop the parsley.
• Once the potatoes are mostly cooled, transfer them to a large bowl with the eggs, celery, green onion, and parsley. Pour the dressing over top, then stir until everything is well combined. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or chill until ready to eat.

See how we calculate recipe costs here.

Notes

*In place of the homemade Cajun seasoning, you can use about 1 Tbsp store-bought Cajun seasoning. Make sure to check if the seasoning contains salt and if it doesn’t, you’ll need to add salt to the potato salad dressing.

Nutrition

Serving: 1Cup | Calories: 441kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g | Sodium: 732mg | Fiber: 3g

How to Make Cajun Potato Salad – Step by Step Photos

Peel and dice 2.5 lbs. russet potatoes into ½-inch pieces. Place the potatoes in a pot and sprinkle 1 tsp salt over top. Cover the potatoes with water, place a lid on the pot, and bring the potatoes up to a boil over medium-high heat. Once boiling, turn the heat down slightly and continue to boil the potatoes until very soft, about 8 minutes (test with a fork–the potato should pierce easily). Drain the potatoes in a colander and rinse briefly with cool water.

For the Cajun seasoning, combine 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ¾ tsp salt.

While the potatoes are boiling, prepare the potato salad dressing so the flavors have time to blend a bit. Add 1 cup mayonnaise, 2 Tbsp Creole mustard, 1 Tbsp red wine vinegar, the prepared Cajun seasoning blend, ½ tsp hot sauce, and ¼ tsp sugar.

Stir the dressing ingredients together until smooth. Set the dressing aside.

Hard boil two eggs. I like to use my soft-boiled egg method, but increase the simmer time to 12 minutes, but you can also boil them using a traditional hard-boiled egg method. Cool the eggs, then chop them into small pieces.

Chop two stalks of celery into small pieces, slice three green onions, and finely chop about 2 Tbsp parsley.

Add the cooled potatoes, eggs, celery, green onion, and parsley to a large bowl. Pour the dressing over top.

Stir until everything is evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt, hot sauce, or other seasonings to your liking.

More Potato Salad Recipes

Classic Southern Style Potato Salad

$5.56 recipe / $0.70 serving

German Potato Salad

$3.86 recipe / $0.64 serving

Herby Potato Salad

$4.50 recipe / $1.13 serving

Pesto Potato Salad

$5.31 recipe / $0.89 serving

The post Cajun Potato Salad appeared first on Budget Bytes.

What is Creamed Spinach?

Creamed spinach is a classic side dish that you’ll often find in steak houses or other American restaurants. It’s quick and easy to make and is a total comfort food classic. There are several different ways to make this deliciously creamy dish, but the base recipe we have for you below is simple, rich, and creamy without being overly heavy. …Because I like to enjoy dinner without needing a nap afterward. 😅

Ingredients for Creamed Spinach

Creamed spinach starts with a creamy white sauce for its base. There are several different ways you can make the white sauce, but to keep ours both creamy and light, we made a quick béchamel with butter, flour, and milk. The sauce is seasoned simply with salt, pepper, and nutmeg, and then we melt in some Parmesan for a nice umami punch. Once that creamy sauce is perfect, you stir in the spinach and you’re done!

Fresh or Frozen spinach?

We used frozen chopped spinach to keep the recipe easy and convenient, but you can definitely use fresh spinach if you prefer. To use fresh spinach, simply roughly chop the spinach, then sauté it in a skillet with a small amount of oil until moist of the moisture has been cooked out. You’ll want to use 12 oz. of fresh spinach to replace the frozen spinach in the recipe below.

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Creamed Spinach

This easy creamed spinach recipe is a delicious and easy side dish for any meal, and is made with simple ingredients like butter, milk, and Parmesan.

Course Dinner, Side Dish

Cuisine American

Total Cost $3.40 recipe / $0.85 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 ¾ cup each

Calories 246kcal

Ingredients

• 12 oz. frozen chopped spinach* $1.69
• 4 Tbsp butter $0.56
• 2 cloves garlic, minced $0.16
• 1/4 cup all-purpose flour $0.04
• 1.5 cups whole milk $0.32
• 1/3 cup grated Parmesan $0.59
• 1/8 tsp nutmeg $0.02
• 1/8 tsp salt (or more to taste) $0.01
• 1/8 tsp freshly cracked black pepper $0.01

Instructions

• Fully thaw the frozen spinach, then squeeze out the excess moisture. Set the spinach aside.
• Melt the butter in a large skillet over medium heat. Add the minced garlic and continue to sauté over medium heat for about one minute.
• Add the flour to the skillet. Whisk the flour and butter together and continue to cook and stir for about two minutes more.
• Whisk the milk into the flour and butter. Continue whisking until the sauce comes up to a simmer, at which point it will thicken.
• Add the Parmesan to the sauce and continue to whisk and cook until the Parmesan melts into the sauce (1-2 minutes). Season the sauce with nutmeg, salt, and pepper.
• Finally, stir the chopped spinach into the white sauce until evenly combined. Give the spinach one final taste and adjust the salt as needed. Enjoy!

See how we calculate recipe costs here.

Notes

* To use fresh spinach, roughly chop 12 oz. fresh baby spinach. Sauté the spinach in a skillet with a little oil until most of the moisture has cooked out.

Nutrition

Serving: 0.75cup | Calories: 246kcal | Carbohydrates: 15g | Protein: 10g | Fat: 17g | Sodium: 407mg | Fiber: 3g

How to Make Creamed Spinach – Step By Step Photos

Thaw 12 oz. frozen chopped spinach and squeeze out the excess moisture (it will be about 1.5 cups once thawed and squeezed). If using fresh spinach, roughly chop the spinach then sauté it in a skillet with a small amount of oil until most of the moisture has cooked off.

Melt 4 Tbsp butter in a large skillet over medium heat. Once melted, add 2 minced cloves of garlic and sauté for about one minute.

Add ¼ cup all-purpose flour to the skillet and whisk it into the butter. Continue to cook and whisk the butter and flour mixture for about two minutes (it should be bubbling the whole time).

Whisk 1.5 cups whole milk into the butter and flour roux.

Continue to cook and whisk the white sauce until it comes back up to a simmer, at which point it will thicken (this should happen within a couple of minutes).

Add ⅓ cup shredded or grated Parmesan to the skillet and continue to whisk and cook until the Parmesan has melted into the sauce.

Add ⅛ tsp nutmeg, ⅛ tsp salt, and ⅛ tsp freshly cracked pepper to the sauce. Stir to combine.

Add the thawed chopped spinach to the white sauce and stir to combine.

Give the creamed spinach one last time and add more salt if needed. Enjoy the creamed spinach warm with your favorite meal!

More Spinach Recipes

Creamed Spinach Baked Eggs

$4.97 recipe / $1.24 serving

Spinach Pie

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Creamy Pesto Mac with Spinach

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Spinach and Feta Grilled Cheese

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The post Easy Creamed Spinach appeared first on Budget Bytes.

What Are Baked Eggs?

I know, the name sounds self-explanatory, but let me explain a little further about what we’ve got going on in this dish. These baked eggs are simply eggs that have been cracked into a casserole dish with a few “extras” (like vegetables and cheese), a little seasoning, and a splash of cream to keep the eggs moist and delicate as they bake. It’s seriously the easiest breakfast dish you can make.

Baked eggs are usually baked only to the point where the whites are softly set and the yolks are still liquid. The yolks act as a sauce that pours over the eggs as they’re eaten, and it can be dipped or stopped up with some good bread. It’s the type of delicious simplicity that I love!

How Long to Bake Eggs

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What to Serve with Baked Eggs

Baked eggs are begging to be served with some crusty bread, a toasted English muffin, or a biscuit. You can dip the bread or spoon the baked eggs right on top of the bread or biscuit. Either way, you don’t want to lose a drop of those liquid gold yolks! Round out the meal with some oven baked bacon or maple breakfast sausage, and then maybe some lemon blueberry scones for dessert. ;)

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Baked Eggs

Baked eggs are an easy and affordable lazy weekend breakfast AND a great way to use up leftovers in your fridge.

Course Breakfast, Brunch

Cuisine American

Total Cost $3.55 recipe / $0.89 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 155kcal

Author Beth – Budget Bytes

Ingredients

• 1 Tbsp butter $0.14
• 2 cups fresh spinach* $0.65
• 1 cup grape tomatoes $1.00
• 4 large eggs $0.83
• 1/8 tsp salt $0.01
• 1/8 tsp freshly cracked black pepper $0.01
• 1/8 tsp crushed red pepper $0.01
• 2 Tbsp heavy cream $0.21
• 2 Tbsp crumbled feta** $0.69

Instructions

• Preheat the oven to 375ºF. Melt the butter and brush the inside of an 8×8-inch casserole dish.
• Roughly chop the spinach and slice the tomatoes in half. Sprinkle the spinach and tomatoes inside the casserole dish.
• Crack the eggs into the casserole dish on top of the spinach and tomatoes. Season with the salt, pepper, and crushed red pepper. Drizzle the heavy cream over the eggs, then sprinkle the crumbled feta on top.
• Transfer the casserole dish to the oven and bake for about 15 minutes, or just until the whites are set and the yolks are still liquid. (start checking around 10 minutes and add time as needed). Serve with crusty bread for dipping!

See how we calculate recipe costs here.

Notes

*You can use frozen spinach in place of fresh, just make sure to fully thaw and squeeze out the excess moisture first.

**You can use any type of cheese you like, although creamier cheeses work best.

To increase the servings to two eggs per person, simply keep all of the other ingredients the same and add 8 eggs to the dish instead of four. Baking time may increase.

Nutrition

Serving: 1Serving | Calories: 155kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Sodium: 280mg | Fiber: 1g

How to Make Baked Eggs – Step by Step Photos

Begin by preheating the oven to 375ºF. Melt 1 Tbsp butter and brush the inside of an 8×8-inch baking dish with the melted butter.

Prep your add-ins. We roughly chopped two handfuls of fresh spinach and sliced one cup of grape tomatoes. You could also sauté your vegetables first, if you prefer.

Place the spinach and tomatoes in the baking dish. Crack four eggs on top of the spinach and tomatoes.

Drizzle 2 Tbsp heavy cream over the eggs. The fat and moisture in the cream helps keep the eggs soft and moist while they bake.

If you’re adding cheese, sprinkle that over top (we added about 2 Tbsp crumbled feta). Season the eggs with about ⅛ tsp each of salt, pepper, and crushed red pepper.

Bake the eggs in the preheated 375ºF oven for about 15 minutes, or until the whites are set and the yolks are still liquid (the tops might get a little cloudy, but that’s okay). Start taking a peek at the eggs after about 10 minutes, just to make sure you don’t over cook them.

Enjoy the baked eggs with some crusty bread, biscuits, bacon, or sausage! Oh, and don’t forget a cup of really good coffee… 🤤

More Easy Egg Recipes

How To Make Soft Boiled Eggs

How to Fry an Egg

How to Make A Frittata

$5.11 recipe / $0.85 serving

Easy Egg Salad

$1.34 recipe / $0.67 serving

The post Baked Eggs appeared first on Budget Bytes.

P.S. Bookmark this one if you grow cucumbers and are always looking for a way to use up that bumper crop! Our Creamy Cucumber Salad is great, too!

What are Cucumber Sandwiches

There are a lot of interpretations of cucumber sandwiches out there, the most basic being sliced cucumber between two slices of buttered bread, but we took our cucumber sandwiches to the next level with a tangy, dilly, cream cheese spread. The herby flavor of the cream cheese pairs perfectly with the super fresh flavor of the cucumber for an absolutely perfect sandwich. They’re usually made with a soft white bread to match their delicate flavor, but I think it would be fun to experiment with different types of bread for these sandwiches!

How to Serve Cucumber Sandwiches

These dainty little sandwiches are often cut into small bite-sized pieces and served with tea (hence the common name “cucumber tea sandwiches”), but they make the perfect appetizer for any spring or summertime gathering, like Easter, graduation parties, bridal or baby showers, or Mother’s Day brunch. Pair cucumber sandwiches with other fresh summer dishes like Summer Vegetable Pasta Salad, Lemon Cream Pie, Panzanella, or Macaroni Salad.

What Kind of Cucumbers are Best?

English cucumbers are by far the best choice for cucumber sandwiches because they have smaller, softer seeds and a thinner, softer skin. You can leave the skin on, peel, or partially peel for more color variation in the cucumber sandwiches. If using regular cucumbers, I would definitely peel them to prevent the tough skin from contrasting with the delicate nature of the sandwich.

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Cucumber Sandwiches

Cucumber sandwiches with a dilly cream cheese spread are a light and refreshing lunch or snack to serve with tea or brunch.

Course Appetizer, Lunch, Snack

Cuisine American, English

Total Cost $5.06 recipe / $0.42 serving

Prep Time 30 minutes minutes

Freeze Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 two bite-sized pieces each (6 sandwiches total)

Calories 139kcal

Author Beth – Budget Bytes

Ingredients

• 12 slices white bread $1.04
• 8 oz. cream cheese, room temperature $2.19
• 1/2 tsp dried dill $0.05
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02
• 2 Tbsp lemon juice $0.13
• 1 green onion, sliced $0.10
• 1 large English cucumber $1.49

Instructions

• Lay the slices of bread out on a parchment-lined baking sheet and freeze for at least one hour. This will make slicing the sandwiches with clean edges a lot easier.
• Prepare the dilly cream cheese dip. Add the cream cheese, dried dill, garlic powder, salt, pepper, lemon juice, and sliced green onion to a bowl. Whip the ingredients together until everything is evenly mixed and the cream cheese is soft and spreadable.
• When you're ready to make the sandwiches, peel the cucumber if desired, then slice it very thinly.
• Take two slices of bread out of the freezer at a time and spread about 1.5 Tbsp cream cheese over the surface of each piece of bread, from edge to edge. Layer the cucumber slices over one piece of bread, then top with the other slice (cream cheese side facing the cucumbers).
• Carefully slice the crusts off the bread, then cut the sandwich into two or four pieces (four small pieces is great for finger foods or party appetizers). Repeat until all the sandwiches are assembled. If you have any leftover cucumber slices, place them on top as garnish. Serve within 1-2 hours of assembly.

See how we calculate recipe costs here.

Nutrition

Serving: 2sandwich quarters | Calories: 139kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Sodium: 228mg | Fiber: 1g

How to Make Cucumber sandwiches – Step by Step Photos

To help the sandwiches slice easily with perfect edges, freeze the bread first. Lay the slices of bread out on a baking sheet lined with parchment. You’ll need 12 slices for this recipe, so you can do two layers of six. Freeze the bread for at least one hour.

When you’re ready to make the sandwiches, start with the cream cheese spread. Add one 8oz. block of room temperature cream cheese to a bowl along with ½ tsp dried dill, ¼ tsp garlic powder, ¼ tsp salt, ¼ tsp freshly cracked pepper, one sliced green onion, and 2 Tbsp lemon juice.

Whip the ingredients together until everything is well incorporated and the cream cheese is soft and spreadable.

Peeling the cucumber is optional (recommended if not using an English cucumber). Thinly slice one cucumber.

Take two slices of bread out of the freezer at a time. Spread about 1.5 Tbsp of the dilly cream cheese spread over the surface of each slice, all the way from edge to edge.

Layer the cucumbers onto one of the slices of bread. Place the second slice of bread over top, with the cream cheese facing the cucumbers.

The bread should still be mostly frozen at this point, which makes it easier to slice. Carefully slice off the crusts, then cut the sandwich into two or four pieces (four is best if you’re planning to serve it as a finger food or appetizer).

If you have any leftover cucumber slices, place them on top for garnish, along with a sprinkle of dried dill. Serve and enjoy!

More Sandwich Recipes

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Chicken Caesar Wrap

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Spinach and Feta Grilled Cheese

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Vegetarian French Dip Sandwiches

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The post Cucumber Sandwiches appeared first on Budget Bytes.

What’s a Nashville Hot Deviled Egg?

Deviled eggs are shelled hard-boiled eggs cut in half and filled with a paste made from their egg yolks and other ingredients. What makes these bad boys different is the huge spicy kick they get from a cayenne-based blend known as Nashville Hot Seasoning and the hot sauce added to the cavity just before filling. They’re also garnished with a crunchy and spicy potato chip topping for a great pop of fiery texture.

What You’ll Need

Can I Make These Ahead?

If you’re asking yourself, “Can I make deviled eggs ahead of time?” the answer is YES! First, boil, peel, and halve the eggs. Then prepare the filling. Store in airtight containers. Make the crunchy topping before serving, then fill and garnish the eggs. If you have leftovers (and that’s a big IF), you can store the eggs in an airtight container in the fridge for up to 3 days. However, don’t expect the topping to stay crunchy.

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Nashville Hot Deviled Eggs

Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and pepper sauce for a smoking hot appetizer that's a total breeze to prepare!

Course Appetizer

Cuisine American

Total Cost ($4.17 recipe / $0.70 serving)

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 eggs

Calories 162kcal

Author Monti – Budget Bytes

Ingredients

• 6 eggs $1.85
• 3 Tbsp hot sauce $0.12
• 3 Tbsp Nashville Hot Seasoning $0.78
• 1/4 cup mayonnaise $0.69
• 1 tsp Dijon mustard $0.23
• 1/8 tsp salt $0.02
• 2 Tbsp crushed salt & vinegar kettle cooked potato chips $0.37
• 1 Tbsp sliced green onion $0.11

Instructions

• Hard boil eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.
• To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, mayonnaise, Dijon mustard, and salt. Mix until ingredients transform into a smooth, creamy filling.
• Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Fill each cavity with a heaping tablespoon of filling.
• Make the crunchy topping—Mix the crushed potato chips with 2 dashes of hot sauce and 1 tablespoon of Nashville Hot Seasoning. Sprinkle over the eggs.
• Garnish with sliced green onion.

See how we calculate recipe costs here.

Nutrition

Serving: 2egg halves | Calories: 162kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Sodium: 378mg | Fiber: 1g

How to Make Nashville Hot Deviled Eggs – Step by Step Photos

Hard boil 6 eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.

To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and 1/8 teaspoon salt. Mix until ingredients transform into a smooth, creamy filling.

Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Then, fill each cavity with a heaping tablespoon of filling.

Make the crunchy topping—mix the 2 tablespoons of crushed potato chips with 2 dashes of hot sauce and 2 teaspoons of Nashville Hot Seasoning. Sprinkle over the eggs.

Finally, garnish eggs with sliced chives or green onion. Serve them as soon as they’re finished, while the potato chip topping is still crispy. You might want to double the recipe because these fiery babies will go fast!

More Delicious Egg Recipes

How To Make Soft Boiled Eggs

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$1.91 recipe / $0.96 serving

How to Fry an Egg

Easy Egg Salad

$1.34 recipe / $0.67 serving

The post Nashville Hot Deviled Eggs appeared first on Budget Bytes.