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Easy Bangers and Mash Recipe Recipe
Growing up with Irish roots, celebrating St. Patrick’s Day has always been about more than just a meal—it’s a connection to history, family, and tradition. My sister Meghan, a passionate scholar of British and Irish history, met her husband in Donegal, where she was studying Gaelic, deepening our family’s ties to the Emerald Isle. Through them, I’ve learned not just about Ireland’s past but also about the everyday flavors that bring its culture to life.
When perfecting this recipe, I, of course, consulted Meghan. Bangers and mash are traditionally made with British pork sausages—none of which I could quite find here, so she recommended I go for a sausage with as little spice or sweetness as possible. So, after searching high and low for a budget-friendly option, I went with the Kroger brand you see here! To go along with the bangers, I opted for colcannon (a traditional Irish side made from mashed potatoes and cabbage or kale, but you can use any mashed potatoes you like). Then, I finish it all with a rich onion gravy. It’s so simple but so incredibly satisfying.
Bangers and Mash Recipe
This easy Bangers and Mash recipe is serious comfort food for the whole family, with meaty pork sausages, creamy colcannon, and homemade onion gravy.
Servings 4 servings (2 bangers and 1 cup of colcannon per serving)
Calories 974kcal
Ingredients
Bangers
- 2 tsp canola oil, divided $0.04
- 8 Pork sausage with casing* $4.32/$0.54 each
Onion Gravy
- 1 large yellow onion, julienned (sliced thinly) $0.90
- 1 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.04
- 3 cloves garlic, minced $0.12
- 1/2 Tbsp ground sage $0.40
- 2 cups beef broth $0.18
- 1/8 cup flour, to thicken (as needed) $0.02
Mash
- half batch of our colcannon recipe** $2.03
Instructions
- You can simultaneously cook your colcannon while you prepare the bangers and onion gravy. Hop over to Beth’s recipe for mashed potatoes and cabbage to get it going!
- Add 1 tsp canola oil to a large skillet over medium heat. Cook sausages until browned on all sides and internal temperature reads 160°F. Set aside on a covered plate while you make the onion gravy.***
- Add another teaspoon of canola oil, sliced onions, salt, pepper, and minced garlic to the sausage skillet (no need to wash it first!) and cook until glossy and beginning to soften.
- Add sage and beef broth to the skillet and whisk together to combine, integrating the bits of sausage and onions on the bottom of the skillet.
- When your onions are nice and soft, after about 8 minutes, make a slurry to thicken the gravy to your liking. To make a slurry, spoon out a small amount of the hot beef and onion broth into a small bowl and whisk in some of the flour until a smooth, loose paste forms.
- Pour the slurry back into the onion gravy and whisk to combine. Repeat the slurry step if you want your gravy thicker, but know that the heat from the pan will help it thicken up with a little patience. I would add 2 Tbsp of flour at a time, no need to exceed 1/8 cup.
- You’ll know the gravy is the right consistency when it’s thick enough to coat the back of a spoon or takes a while to flow back to the center of the pan if you drag a spoon through it.
- Scoop 1 cup of colcannon onto each plate and place 2 sausages on top with generous spoonfuls of gravy. Keep it classic and serve with cooked peas on the side!
See how we calculate recipe costs here.
Notes
*I got the large package of Kroger brand sausages on sale and froze the rest. I chose sausages with minimal added spices to let the traditional flavor of the onion gravy shine. However, you can choose whatever sausages you like best! I learned they need to be in the natural casing to be “bangers,” though! During World War I and II in Britain, the sausages would often burst—or ‘bang’— through the casing when cooked due to fillers like water added during meat shortages. The name stuck, and that’s why they’re referred to as bangers in this bangers and mash recipe!
**Colcannon is a traditional Irish dish combining mashed potatoes, cabbage/kale, butter, and milk to create the creamiest, most flavorful mash you’ve ever tasted. You can also use regular mashed potatoes if preferred.
***If you notice the sausage is browning too fast on the outside and not up to the correct temperature on the inside, add a tablespoon or two of water to the bottom of your pan and cover it. The steam will help the sausage cook through faster.
Nutrition
Serving: 1serving (including the colcannon) | Calories: 974kcal | Carbohydrates: 47g | Protein: 42g | Fat: 69g | Sodium: 2593mg | Fiber: 5g
how to make Bangers and Mash step-by-step photos
Prep your ingredients: Gather all of your ingredients. You can also start making your half batch of colcannon as you prepare the bangers and gravy—head on over to our colcannon recipe to get it started!
Cook the sausages: Heat 1 tsp canola oil in a large skillet over medium heat and add 8 sausages.
Cook the sausages, periodically turning them to cook each side. They’re ready when browned on all sides, and the internal temperature reads 160°F. If your sausages are browning too fast before the middle is fully cooked, I recommend adding 1-2 tablespoons of water to the skillet and covering it with a lid. The steam will help cook the sausages through!
Once cooked, remove the sausages from the skillet and set aside on a covered plate while you make the gravy.
Make the onion gravy: To the same skillet you cooked the sausages (no need to wash it!), add another teaspoon of canola oil, 1 large sliced yellow onion, 1 tsp salt, 1/4 tsp black pepper, and 3 cloves minced garlic. Sauté until the onions become glossy and start to soften.
Add 1/2 Tbsp ground sage and 2 cups of beef broth to the skillet. Mix to combine with the onions, scraping up any stuck-on bits of sausage and onion from the bottom of the skillet. Cook your gravy for about 8 minutes until the onions are nice and soft.
Make a slurry: Once your onions are soft (after about 8 minutes), you can make a slurry to thicken your onion gravy to your liking. To do this, spoon a small amount of the beef and onion broth from your skillet into a small bowl. Whisk in some of the flour until a smooth, loose pasta forms (it should be pourable).
Thicken the onion gravy: Pour your slurry into the onion gravy and whisk to combine. Repeat the slurry step if you want your gravy a bit thicker, but know the heat from the pan will help it thicken up with a little patience. I would add 2 Tbsp of flour at a time; no need to exceed 1/8 cup.
The gravy is at the perfect consistency once it’s thick enough to coat the back of a spoon. You can also test it by dragging a spoon through the gravy, as shown here. If the gravy takes a while to flow back into the center of the pan, it’s done.
Serve: Scoop 1 cup of colcannon onto each plate and place 2 sausages on top with generous spoonfuls of gravy. Serve, and enjoy!
How to avoid lumpy gravy
The best way to avoid a lumpy onion gravy (because that’s a surefire way to ruin your bangers and mash!) is to make a slurry, as I do in this recipe. If you add flour directly to a hot liquid, it can cause clumps that are tough to smooth out. Instead, I whisk the flour into a small amount of broth first to create a smooth, pourable paste. This slurry blends seamlessly into the gravy when whisked in, giving you a rich, velvety texture without any lumps.
Serving Suggestions
I kept it traditional when serving this recipe for bangers and mash, so I went for cooked frozen peas; they’re quick and easy and go great with the buttery colcannon and savory gravy. But honestly, any veg you love will work! Steamed carrots, sautéed green beans, or buttered leeks are all delicious sides. I’ve also seen baked beans served alongside this dish (beans and gravy are a serious comfort food in some parts of the UK!) It might seem like an unexpected combo, but don’t knock it until you try it!
Storage & Reheating
Any leftovers should be cooled and stored in separate airtight containers in the fridge for up to 3-4 days. The gravy will thicken as it cools, but it’ll loosen up again once reheated. Everything can be reheated in the microwave or on the stovetop. You can add a splash of water or broth to the onion gravy if needed. The colcannon may benefit from a little milk, too, if it looks dry. As for the sausages, I’d slice them in half before reheating to ensure they heat through fully without burning.
More Meat and Potato recipes
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Easy Potato Corn Chowder Recipe
When I was at University in Boston, MA, I was a regular at this amazing restaurant on Newbury Street called “The OtherSide Cafe.” They had THE BEST soups, grilled sandwiches, and a range of craft beers, but their potato corn chowder was my absolute favorite. I’ve never been able to recreate it perfectly, but this recipe for creamy, savory, warming potato corn chowder is pretty dang close! And let me tell you, I pinched pennies back in my university days. Had I known this soup was so easy and cheap to make, I would have made it all the time! It’s the perfect vegetarian alternative to my ham and potato soup and is easy to make vegan and dairy-free, too!
A Note on Adding Dairy to Hot Soups
Let’s talk about adding dairy to hot soup…because nothing ruins a creamy chowder faster than curdled milk! The key is all about temperature control. If you pour cold milk straight into a hot pot, you’re almost guaranteed to end up with an unpleasant, grainy texture. Instead, I use room-temperature milk. Another precautionary, but optional, step is to temper the milk before adding it to the soup. To do this, whisk a small amount of warm broth into the milk and slowly add it to the soup, stirring constantly.
I also recommend reducing the heat before stirring in the milk and babysitting it to prevent the soup from reaching a boil after the dairy has been introduced. And if you want the creamiest texture, opt for whole milk (as I use in this recipe, but half & half or cream also works), as the higher fat content makes dairy more stable in hot liquids.
Potato Corn Chowder Recipe
This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!
Servings 8 servings (1.5 cups per serving)
Calories 196kcal
Equipment
- Large Soup Pot
Ingredients
- 4 tsp vegetable bouillon* $0.36
- 8 cups water, hot $0.00
- 1 yellow onion, diced (about 1.5 cups) $0.90
- 3 Tbsp garlic, minced $0.17
- 2 cups celery, diced (about 6 ribs of celery) $0.64
- 1 tsp dried thyme $0.59
- ¼ tsp chili flakes $0.06
- 1 tsp salt $0.01
- ¼ tsp freshly cracked black pepper $0.05
- 2 Tbsp salted butter $0.26
- 1 Tbsp olive oil $0.19
- ½ Tbsp apple cider vinegar $0.01
- 1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)** $0.94
- 12 oz. frozen corn, rinsed $0.98
- 1 cup whole milk, room temperature*** $0.18
- 2 Tbsp flour $0.04
- 1 Tbsp fresh parsley, minced $0.08
Instructions
- Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.
- To a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil on medium heat. Cook until vegetables have started to soften, about 8 minutes.
- Reduce heat to medium-low. Add apple cider vinegar, the diced potatoes and rinsed frozen corn. Cook with the garlicky veggies for about 10 minutes until the potatoes are about half cooked, still with a little bit of bite to them.
- Add vegetable broth and room temperature milk, scraping up any bits of veggies from the bottom of the pot. Stir to combine.
- Simmer (do not boil)**** over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.
- Remove 2 cups of broth and whisk in the flour until smooth. Add back to the pot and stir to combine. Once the soup has simmered and thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!
- Mix in the minced fresh parsley or sprinkle it on top as garnish, and serve!
See how we calculate recipe costs here.
Notes
*I use the Better Than Bouillon brand.
**Dicing your potatoes small will help them cook faster.
***Room temperature half & half and cream are ok in this soup. For dairy-free, use coconut milk or blend a small amount of the potatoes and broth, adding it back to the soup pot. You can also make a slurry by removing a cup of broth and whisking 1 Tbsp flour into it, pouring the thickened liquid back into the pot, and repeating this step until the desired thickness is reached. Use dairy-free butter, too!
****It’s important that the chowder doesn’t come to a boil. This can cause the milk to separate, which we don’t want! Room temperature milk and a gentle simmer are best. Also, be sure to turn the heat to medium-low before adding the milk.
Nutrition
Serving: 1.5cups | Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Sodium: 786mg | Fiber: 4g
how to make Potato Corn Chowder step-by-step photos
Gather all your fresh ingredients: Prepare the vegetable broth by mixing 4 tsp vegetable bouillon with 8 cups hot water.
Sauté the vegetables: Heat a large soup pot over medium-high heat and add 1 diced yellow onion, 3 Tbsp minced garlic, 2 cups diced celery, 1 tsp dried thyme, ¼ tsp chili flakes, 1 tsp salt, ¼ tsp black pepper, 2 Tbsp salted butter, and 1 Tbsp olive oil. Sauté the vegetables in the oil until they start to soften, about 8 minutes.
Cook all together: Reduce the heat to medium-low and add ½ Tbsp apple cider vinegar, 1.5 lbs potatoes (diced small), and 12 oz. rinsed frozen corn. Combine with the garlicky veggies and cook until the potatoes are about half cooked (still have a little bit of bite to them). This will take about 10 minutes.
Add broth and milk: Pour in your prepared vegetable broth and 1 cup room temperature whole milk (make sure your milk is room temperature, not cold!). Scrape up any bits of stuck-on veggies from the bottom of the pot and stir to combine.
Simmer your potato corn chowder (don’t let it come to a boil as this could cause the milk to curdle) over medium heat, stirring occasionally, until the potatoes are fully cooked, about 20 minutes. The smaller you diced your potatoes, the quicker it’ll cook.
Whisk in flour: Remove 2 cups of broth from your soup pot. Whisk in 2 Tbsp of all-purpose flour until smooth with no lumps. Add this slurry mixture back to the pot and stir to combine.
Simmer soup: Simmer the soup until it reaches your desired thickness. Test the vegetables; once the potatoes are fully cooked, the soup is ready to serve! Mix in 1 Tbsp minced fresh parsley, or use it to garnish each bowl as desired. Serve, and enjoy!
Serving Suggestions
When I serve this potato corn chowder, I always finish it with a sprinkle of fresh parsley and a pinch of chili flakes. But I love a little crunch on top, too. Ranch oyster crackers are the perfect topping because they’re super easy to make and completely addictive! Or, you could crisp up some bacon in the air fryer (or your favorite veggie alternative) and crumble it over the top for a crispy, smoky finish. However, no cozy bowl of chowder is complete without some warm, crusty bread on the side. If I don’t have a fresh loaf, I’ll grab a cheap store-bought one, but nothing beats homemade. If you want to try your hand at it, our easy no-knead bread recipe is perfect for dunking!
How to Store
Once cooled, store any leftover potato and corn chowder in the fridge for 3-4 days. You can also freeze it in individual freezer-safe containers for up to 3 months. Just keep in mind that potatoes can become mushy when frozen, so the texture may change when reheated. Thaw it overnight in the refrigerator and gently simmer on the stovetop to reheat.
More Hearty Soups with Potato
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Easy Chicken Pasta Primavera Recipe
Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.
Budget-Saving Tips
- Clear your fridge: This chicken pasta primavera recipe is extremely versatile. You can mix and match it with other vegetables you have to hand or any fresh veggies that are in season and will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies in your fridge to help reduce food waste in your kitchen. I’ve shared some suggestions for different vegetables you can use below, but feel free to get creative!
- Try frozen veggies: I already use frozen peas in this recipe, but you can use other frozen vegetables as well. They’re a great option to save money and time without compromising on flavor or nutrition. You won’t need to thaw them, but you’ll likely need to sauté them for a few minutes longer to heat them through and remove excess moisture.
- Use chicken thighs: I do prefer the white meat of chicken breasts in this recipe, but if you want to save even more money, feel free to use boneless, skinless chicken thighs instead. Boneless, skinless chicken thighs are usually pretty thin already, so you probably won’t need to pound them.
Chicken Pasta Primavera Recipe
This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.
Servings 4 servings
Calories 749kcal
Equipment
- Large Deep Skillet
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
- 1 tsp dried oregano, divided $0.10
- 1 tsp salt, divided $0.03
- ½ tsp garlic powder $0.05
- ½ tsp freshly cracked black pepper, divided $0.08
- 2 Tbsp olive oil $0.44
- 8 oz. dry pasta** $0.83
- 2 Tbsp butter $0.25
- 2 cloves of garlic, minced $0.16
- 1 cup grape tomatoes, halved $1.99
- 1 zucchini, sliced and halved $0.75
- ½ cup chicken broth*** $0.07
- ½ cup grated parmesan cheese $1.17
- 1 cup heavy cream $1.18
- ½ cup frozen peas $0.31
Instructions
- Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
- Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
- Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
- While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
- Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
- Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
- Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
- Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!
See how we calculate recipe costs here.
Notes
*Boneless, skinless chicken thighs can also be used.
**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.
***I almost always use Better Than Bouillon to make my chicken broth! It’s inexpensive, tastes great, and one jar lasts me a long time.
Nutrition
Serving: 1serving | Calories: 749kcal | Carbohydrates: 53g | Protein: 40g | Fat: 42g | Sodium: 1118mg | Fiber: 4g
how to make Chicken Pasta Primavera step-by-step photos
Prepare the ingredients: Gather all of your ingredients.
Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.
Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.
Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.
Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.
Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.
Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.
Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.
Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.
Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.
Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!
What Other Vegetables Can I Use?
This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:
- Broccoli florets
- Cauliflower florets
- Bell peppers
- Mushrooms
- Carrots (sliced thinly)
- Asparagus spears
- Summer squash
- Sugar snap peas or snow peas
- Leeks
Storage & Reheating
Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).
As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.
More Chicken Pasta recipes
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“I made this to go with teriyaki chicken! It was great with that, but I used the leftover rice to make a vegetable fried rice a few days later and it was SO good!! Will definitely make this again.”
Morgan
This incredible rice is deceptively simple. It’s just long-grain white jasmine rice cooked in a mixture of coconut milk and water, with a little minced garlic and salt for depth. THAT’S IT. It sounds so plain, but you’ll be blown away on the first bite.
Coconut Rice
This savory coconut rice features fragrant jasmine rice, rich coconut milk, and savory garlic for a simple yet delicious side dish.
Servings 6 about ¾ cup each
Calories 295kcal
Ingredients
- 1 1/2 cups long-grain jasmine rice $0.73
- 1 clove garlic, minced $0.04
- 3/4 tsp salt $0.03
- 1 13.5oz. can coconut milk $1.64
- 1 cup water $0.00
Instructions
- Rinse the jasmine rice using a wire mesh strainer or a bowl, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with the minced garlic and salt.
- Add the coconut milk and water to the pot. Give the rice a brief stir.
- Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
- After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you lift the lid and fluff with a fork. Serve hot.
See how we calculate recipe costs here.
Notes
- I use canned coconut milk, not the kind you’d use as a substitute for dairy milk—that’s just too watery. I’ve tried it with full fat and light, and it turns out great with both. Full-fat canned coconut rice tastes ultra-rich, while lite has a slightly milder coconut flavor with a lighter texture. Use what you prefer!
- I use jasmine rice in this recipe, specifically white, long-grain jasmine rice. It really takes the flavor over the top, so definitely get it if you can! Yes, it’s more expensive than plain white rice, but it’s totally worth the price. Plus, since it’s shelf-stable, it won’t go to waste! You can use long-grain jasmine rice in place of plain white rice in most recipes for an extra flavor boost.
- You can also make this coconut rice with a rice cooker instead of in a pot on the stovetop. Simply add all of the ingredients to the slow cooker and press go!
Nutrition
Serving: 1Serving | Calories: 295kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Sodium: 303mg | Fiber: 1g
How to Make Coconut Rice — Step By Step Photos
Rinse 1 1/2 cups long grain white jasmine rice, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with one clove of minced garlic and ¾ tsp salt.
Add one 13.5 oz. can of coconut milk to the saucepan with the rice.
Add an additional cup of water. Give the rice a brief stir. Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you may lift the lid.
Fluff the rice with a fork and then serve.
I garnish my rice with sliced green onion and toasted coconut, but you don’t need them to make this rice taste amazing! It’s mind-blowing on its own!
How to Avoid Gluey Coconut Rice
Rice can become gluey for several reasons. To avoid this, here are a few tips I use to ensure it always turns out perfectly:
- Rinse the rice thoroughly: This removes excess starch that can cause stickiness.
- Use the right amount of liquid: I use 1 1/2 cups of jasmine rice, 1 can of coconut milk, and 1 cup of water. I find this to be the perfect ratio for a fluffy, non-gluey texture.
- Don’t stir too much: Stirring too much can release more starch and make the rice gluey! I only stir the rice once everything is added to the pan. Then, I don’t touch it until it’s simmered, with the lid on, for 15 minutes!
What to Serve with Coconut Rice
This super delish rice is a great side dish to any Asian or tropical-inspired meal. I use it as a bed for honey sriracha tofu, teriyaki chicken, baked ginger salmon, or sweet chili chicken stir fry bowls. I’ve also served it as a side with these chicken lettuce wraps before!
More Flavored Rice Recipes
Our Coconut Rice recipe was originally published 12/22/11. It was retested, reworked, and republished to be better than ever 2/24/25.
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bakery-style lemon blueberry muffins
I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!
Budget-Saving Tips!
- You can easily stretch this batter and get 12 regular-size muffins. This will reduce the overall cost per muffin and means you’ll have more to enjoy! However, I wanted jumbo-sized, bakery-style muffins, so I divided the batter into ten muffin wells.
- The lemon glaze on top is totally optional, but I rarely turn down an opportunity to make a simple glaze.😊 You’ll already have the lemon zest and juice from making the muffins, so it’s only the powdered sugar you need to add. It’s a pantry staple I like to keep on hand for occasions just like this. But if you don’t have any, don’t worry; you can skip the glaze, and these muffins will still be delicious.
Lemon Blueberry Muffins Recipe
This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!
Servings 10 muffins
Calories 305kcal
Equipment
- Muffin Pan
- Hand Mixer
Ingredients
- 2 lemons $1.16
- 1 ¾ cup all-purpose flour $0.36
- 1 tsp baking powder $0.06
- 1 tsp baking soda $0.04
- ½ tsp salt $0.02
- ¼ tsp cinnamon $0.03
- 1 cup granulated sugar $0.40
- 4 tbsp salted butter, melted $0.49
- 2 Tbsp cooking oil $0.08
- ½ cup plain yogurt, room temperature $0.62
- 2 large eggs, room temperature $0.74
- 1 ½ tsp vanilla extract $0.95
- 1 cup blueberries $1.50
Glaze (optional)
- 1 cup powdered sugar $0.55
- 2 Tbsp lemon juice $0.00
- 1 tsp lemon zest $0.00
Instructions
- Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
- In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
- In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
- Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
- Add the blueberries to the bowl and fold them into the batter until just combined.
- Divide the batter between ten or twelve greased or lined muffin wells.
- Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
- While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!
See how we calculate recipe costs here.
Notes
- Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first!
- Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
- Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
Nutrition
Serving: 1muffin | Calories: 305kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Sodium: 324mg | Fiber: 2g
how to make Lemon Blueberry Muffins step-by-step photos
Gather all of your ingredients.
Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.
Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.
Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.
Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.
Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.
Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.
Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.
Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.
Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.
Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.
Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!
Storage Instructions
These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.
More Easy Muffin Recipes
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]]>The post Tuna Patties appeared first on Budget Bytes.
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“These are the best! I’ve made them twice now. I used seasoned panko bread crumbs and taco seasoning as my seasoning blend. I would have never thought tuna patties could be so delicious.”
Dawn
Super easy tuna patties recipe
These tuna patties are just like a burger but are made with canned tuna. In addition to the tuna, I also add an egg and breadcrumbs to hold them together and some seasoning for extra flavor. I then flatten the mixture into a patty and fry it until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those easy meals you can make over and over without getting tired of them. With that in mind, I’ve shared my favorite seasoning options at the end to give you some ideas!
Tuna Patties
Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!
Servings 4 patties
Calories 260kcal
Ingredients
- 2 green onions, chopped $0.19
- 2 Tbsp chopped parsley (optional) $0.10
- 1 12oz. can chunk light tuna in water, drained $2.18
- 1/2 cup plain breadcrumbs $0.18
- 1 large egg $0.74
- 2 Tbsp mayonnaise $0.10
- 1.5 tsp lemon juice $0.02
- 1 tsp seasoning salt* $0.10
- 2 Tbsp cooking oil $0.08
Instructions
- Roughly chop the parsley and green onions. Drain the canned tuna well.
- Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
- Divide the mixture into four equal portions, then shape each portion into a patty.
- Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
- Serve warm over a bed of greens or stuffed into a pita!
See how we calculate recipe costs here.
Video
Notes
*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend.
Nutrition
Serving: 1patty | Calories: 260kcal | Carbohydrates: 11g | Protein: 20g | Fat: 15g | Sodium: 931mg | Fiber: 1g
How to Make Tuna Patties Step-by-Step Photos
Roughly chop about 2 Tbsp of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.
Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.
Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!
This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.
Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.
Cook the tuna patties for about five minutes on each side, or until deliciously golden brown. Serve with your favorite sides and some sauce (my favorite is comeback sauce!) Enjoy.
How to Season Tuna Cakes
I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So, if you can’t find Tony’s or you just want to go a different route, you could use a different store-bought seasoning salt, like Lawry’s, or another seasoning blend like Old Bay Seasoning. Just keep in mind that if your seasoning blend doesn’t contain salt you’ll want to add a little extra to your patty mixture.
However, I highly recommend you play around with whatever seasonings you have in your pantry! You can use homemade taco seasoning, curry powder, lemon pepper seasoning, burger seasoning, or any mix of herbs and spices you like.
How to Serve Tuna Patties
My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my comeback sauce. But you could also stuff the tuna cakes into a pita with some tomatoes and greens, and a little tartar sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!
more Sauce Options
I’ve already mentioned that I served my tuna patties with comeback sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, yogurt dill sauce, chili sauce, or creamy Caesar dressing.
Try These Other Tuna Recipes
Our Tuna Patties recipe was originally published 6/20/22. It was retested, reworked, and republished to be better than ever 2/21/25.
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]]>The post Chicken Club Sandwich appeared first on Budget Bytes.
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Making a restaurant-style chicken club sandwich at home is not only satisfying, but it also works out to be so much cheaper! I cook my bacon in the oven, which is always super easy and mess-free (the foil-lined baking sheet catches all the grease!). Then, the chicken is pan-fried until perfectly golden brown and juicy. Everything else is just a matter of assembly. I like to spread a little bit of mayo on the toasted bread for extra flavor and creaminess, but I’ve also shared some of my favorite variations for this recipe at the end.
Budget-Saving Tips
- I went for a double-decker size sandwich, you know, the kind you get at restaurants. But you don’t have to get as fancy as I did. You can keep it as a single-layer sandwich to save money.
- I also made 4 large sandwiches, but you can easily divide this recipe into 8 servings by cutting each sandwich in half. And then into 16 servings by cutting each half in half again, especially if you are serving these as finger food at parties or a potluck.
Chicken Club Sandwich Recipe
This easy Chicken Club Sandwich is loaded with juicy pan-seared chicken, crispy bacon, fresh salad, and cheese. It's a budget-friendly take on the classic!
Servings 4 sandwiches
Calories 983kcal
Equipment
- Large Skillet
- Baking Sheet
- Aluminum foil
Ingredients
- 9 slices bacon $2.22
- 2 boneless, skinless chicken breasts (about 1.3lb)* $6.25
- ¾ tsp salt $0.03
- ½ tsp freshly cracked black pepper $0.08
- ½ tsp garlic powder $0.05
- 2 Tbsp olive oil $0.44
- 12 slices white sandwich bread $1.19
- 2 large tomatoes $2.00
- 8 leaves iceberg or romaine lettuce $1.50
- 8 slices colby-jack cheese $2.25
- ½ cup mayonnaise $0.56
Instructions
- Start by baking the bacon. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top to hold the bacon above the surface of the baking sheet.
- Lay the strips of bacon across the wire rack and bake in the oven for approx. 25 minutes or until it has reached your desired level of crispiness. After baking, use tongs to remove the strips of bacon from the wire rack to a paper-towel lined plate.
- While the bacon is cooking, go ahead and cook the chicken. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Then place plastic wrap over the chicken and gently pound it with a rolling pin or meat mallet to even the thickness of the chicken breasts. Season the chicken with salt, black pepper, and garlic powder.
- Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
- While the chicken is resting, prepare the rest of the ingredients. Toast the bread, slice the tomatoes, wash and dry the lettuce, gather the cheese slices and gather the cooked bacon. Then slice the cooked chicken breasts into strips.
- Now assemble the sandwiches. Start with a thin layer of mayo on one side of two slices of bread, then layer with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon pieces. Now add the second slice of bread with mayo and repeat the layers. Top with the last slice of toasted bread.
- Cut each sandwich in half and serve with your favorite sides. My favorites are always chips and a dill pickle spear. Enjoy!
See how we calculate recipe costs here.
Notes
*This recipe also works with turkey breast or your favorite deli meat.
Nutrition
Serving: 1sandwich | Calories: 983kcal | Carbohydrates: 48g | Protein: 62g | Fat: 60g | Sodium: 1832mg | Fiber: 6g
how to make a Chicken Club Sandwich step-by-step photos
Cook the bacon: Preheat your oven to 400ºF and line a baking sheet with aluminum foil. Place a wire rack over the top to hold the bacon above the surface of the baking sheet. This will help the bacon get nice and crispy.
Lay 9 strips of bacon across the wire rack, spacing them out so they aren’t overlapping. Bake them in the oven for about 25 minutes or until the bacon has reached your desired level of crispiness. When they’re done, use tongs to remove the bacon from the wire rack and transfer them to a paper towel-lined plate.
Prep the chicken: While the bacon cooks, prep the chicken. Use a sharp knife to very carefully fillet 2 chicken breasts into two thinner cutlets. If you’re using thin-cut chicken breasts, you can skip this step. Place a layer of plastic wrap over the sliced chicken and gently pound it with a rolling pin or a meat mallet. You want each piece of chicken to be an even thickness.
Season the chicken: Use ¾ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.
Cook the chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet and oil are hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
Prep the remaining ingredients: As the chicken is resting, you can prepare the other ingredients for your chicken club sandwich. Toast 12 slices of white bread, slice 2 large tomatoes, wash and dry 8 lettuce leaves, and gather 8 slices colby-jack cheese and the cooked bacon.
Slice chicken: Slice cooked chicken breasts into even strips.
Assemble: Now it’s time to assemble the sandwiches! Spread a thin layer of mayo on one side of two slices of toast.
Top one slice with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon.
Now add the second slice of bread with mayo and repeat the layers. Top with a third slice of toasted bread.
Serve and enjoy: Cut each sandwich in half, serve with your favorite sides, and enjoy!
Customization Options
I want you to be able to make this chicken club sandwich exactly how you like it! Here are some fun and delicious ways to customize it:
- Switch out the bread for multigrain bread
- Instead of regular mayo, use a spicy mayo (our mayo ketchup recipe is so easy to make with simple pantry staples!) or your favorite sandwich dressing
- Swap the colby-jack cheese for any other cheese you love
- Use leftover turkey breast meat or your favorite deli meat instead of the chicken breast
- I wouldn’t be opposed to switching out the regular bacon for my candied bacon recipe, either 😉
Serving Suggestions
I like to keep the sides simple with this sandwich since it’s already packed with so much flavor. A handful of crispy potato chips, a dill pick spear, or a quick side salad is usually all I need! But if I’m feeling extra hungry, I’ll whip up my pasta salad or a batch of air fryer sweet potato fries—because, let’s be honest, a chicken club sandwich and fries is a classic combo! Or, for something lighter, I think some fresh fruit or a creamy coleslaw will balance out the crispy bacon and savory chicken perfectly.
More Delicious Sandwich Recipes
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“This recipe is very tasty and a big hit with my family of 8. I want to commend the creator for their perfect measurements. I’ve never had such a well crafted recipe before. No waste, and everything is coated evenly.”
Chase
I find that this glazed pork chop recipe works best with center-cut boneless pork chops that are about ¾ inch thick. Thin-cut chops will cook too quickly and will likely dry out. Bone-in pork chops take much longer to cook, and the glaze will likely burn by the time the meat is cooked through. So, I recommend sticking to center-cut boneless chops for best results!
If you don’t like pork chops, you can make a similar recipe with pre-cooked ham steaks or chicken thighs. See my glazed ham steaks recipe and sweet and spicy chicken thighs for reference.
Glazed Pork Chops Recipe
This easy boneless Glazed Pork Chops recipe is deliciously sweet and salty, a little spicy, and is the perfect easy weeknight dinner recipe.
Servings 4 servings
Calories 324kcal
Equipment
- Stainless Steel Pots and Pans
- Color Cutting Boards
- Measuring Cups Spoons
Ingredients
- 1/4 cup brown sugar $0.12
- 1/2 tsp cayenne powder $0.05
- 1/2 tsp garlic powder $0.05
- 1/2 tsp paprika $0.05
- 1/2 tsp salt $0.05
- 1/4 tsp freshly cracked black pepper $0.04
- 2 Tbsp olive oil $0.44
- 4 thick cut boneless pork chops $8.10
Instructions
- Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.
- Remove the pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.
- Heat olive oil in a large, oven-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, until nicely browned.
- If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.
- Dredge the chops through the thick sauce in the bottom of the pan just before serving.
See how we calculate recipe costs here.
Video
Notes
- I use boneless pork chops for this recipe. This ensures they’ll cook through in the quick cook time and before the glaze burns. Aim for chops that are about ¾-inch thick.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Sodium: 359mg | Fiber: 0.1g
How to Make Glazed Pork Chops — Step By Step Photos
In a small bowl stir together 1/4 cup brown sugar, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and some freshly cracked pepper.
Rub the spice mix over both sides of four thick-cut boneless pork chops. The moisture from the meat will dissolve the sugar and help the spices adhere to the surface.
Heat 2 Tbsp olive oil in a skillet over medium heat until the oil is shimmering. Place the chops in the pan and cook on each side for about 5 minutes or until browned.
Depending on the thickness of the chops, you may need to transfer the skillet to the oven (only if using an oven-safe skillet) to finish cooking. These chops were about an inch thick and were cooked through once browned on both sides. If any thicker you may need to finish in a 350ºF oven for 5-10 minutes to make sure the internal temperature reaches 145ºF.
Dredge the pork in the glaze that has formed in the skillet before serving. You can also tilt the skillet and scoop it up with a spoon, then drizzle it over the chops.
I added a little chopped parsley to the brown sugar glazed pork chops just for kicks (or color, actually), but it’s not necessary for flavor!
Air Fryer Glazed Pork Chops
I’ve tested this brown sugar glazed pork chop recipe many times now. It’s undoubtedly best cooked in a hot skillet, as the direct contact with the hot pan creates a perfect thick glaze, but you can make them in an air fryer if needed. Just keep in mind that the glaze won’t be as thick and sticky as the pan fry method.
To make these boneless pork chops in an air fryer, follow these instructions:
- Coat the pork in a thin layer of oil before coating in the spice mix.
- Preheat the air fryer to 420ºF for five minutes.
- Add the pork chops and cook at 420ºF for 7 minutes. Flip them and cook for an additional 8 minutes.
- Use a meat thermometer to make sure the internal temperature of the pork has reached 145ºF, adding additional time if needed.
Again, make sure to use boneless center-cut pork chops that are approximately ¾-inch thick. The cook time will increase with thicker pork chops and decrease with a thinner ones.
Serving Suggestions
For me, pork chops are a classic, budget-friendly comfort food. I usually pair them with other comfort foods because they’re such a natural match! A starchy side is always a good place to start, and my go-to’s are mashed potatoes, white rice, and mac and cheese. Then, I fill the rest of my plate with some veggies.Roasted broccoli is always an easy side to make, as are sauteed green beans or fried cabbage.
More Pork Chop Recipes
Our Glazed Pork Chops recipe was originally published 8/13/10. It was retested, reworked, and republished to be better than ever 2/20/25.
The post Glazed Pork Chops appeared first on Budget Bytes.
]]>The post Air Fryer Hard Boiled Eggs appeared first on Budget Bytes.
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On my farm, we have 5 hens, with 5 more on the way! We have some fun breeds that lay every color egg, from dark brown and pink to blue and olive. Did you know the color of eggshells is dictated by the breed of chicken laying them, but the depth of color of the yolk is determined by the chicken’s diet? Pretty cool, huh? So, you can only imagine how many eggs we go through in a week!
While making hard-boiled eggs on the stove is a fairly simple process, it can be hands-on and requires constant attention. But with this air fryer method, I can press a button and walk away until the timer goes off. It’s so easy, so simple, and the eggs always come out perfectly hard ‘boiled!’
Air Fryer Hard Boiled Eggs
Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.
Servings 6 eggs
Calories 63kcal
Equipment
- Air Fryer
Ingredients
- 6 large eggs, chilled $2.22
Instructions
- Preheat air fryer to 250°F.
- Carefully place as many hardboiled eggs as you’d like in the air fryer basket. (I made 6.)
- Cook for 17 minutes at 250°F.
- When done, transfer to an ice bath before peeling.
See how we calculate recipe costs here.
Notes
I like to prepare an ice bath (a bowl filled with cold water and ice) while my eggs are cooking. As soon as the timer goes off, I transfer the eggs to the ice bath and let them cool for a few minutes.
The total cook time can depend on the size of your eggs, the starting temperature of your eggs, and your air fryer. I specifically use large chicken eggs that are cold from the fridge. If you use room-temperature eggs or eggs that are a different size, you’ll likely have to adjust the cooking time to account for this.
If you want soft boiled eggs, try reducing the cooking time by a few minutes.
Nutrition
Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Sodium: 62mg
how to make Hard Boiled Eggs in the Air Fryer step-by-step photos
Preheat your air fryer to 250°F. Once it’s preheated, carefully place as many eggs as you like into the air fryer basket. Be sure not to overcrowd the basket. I used 6 eggs. Air fryers work by circulating hot air, so you want to make sure there is enough room for the air to circulate around each egg.
Cook the eggs for 17 minutes. While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and plenty of ice.
As soon as the timer goes off, use tongs or a slotted spoon to transfer the eggs from the air fryer basket to the ice bath. This not only stops the cooking process but also makes peeling easier.
Peel your air fryer hard boiled eggs once they have cooled enough to handle.
Serving Suggestions
Aside from eating them as a snack, added to wraps, or chopped on top of salads, you can use these air fryer hard boiled eggs just like you would use regular boiled eggs! Here are some ideas:
- To make deviled eggs
- On top of a grain bowl
- On top of avocado toast
- In an egg salad
- In a potato salad or pasta salad
- To make pickled eggs
- In a Niçoise salad
- In a breakfast burrito
- On top of homemade pizza
Storage Instructions
Unpeeled hard boiled eggs will last up to a week in the refrigerator. Peeled eggs can also be refrigerated in an airtight container for up to a week, but they’re best if eaten within 2 days.
More Egg Recipes
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]]>The post Carrot Soup appeared first on Budget Bytes.
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“Delish soup. I had a lot of carrots that I needed to work through so I made a double and half sized batch. Absurd amount of soup, really, but I’ve frozen it into single portions and I’m looking forward to making my way through it all this winter season.”
MARLEY
I just love the extra flavor roasted carrots add to this homemade carrot soup. Roasting brings out their natural sweetness and adds a deep, caramelized richness that makes this soup taste like it came from a fancy restaurant…but for just a fraction of the price. Seriously, why grab a can of bland, watered-down soup when you can make a whole pot of this velvety, flavor-packed goodness for less? And because this soup is so incredibly easy to make, I urge you to make a double-batch and freeze the rest for later!
Carrot Soup
This rich and creamy carrot soup recipe features sweet roasted carrots, warm ginger, and nutty brown butter for an out-of-this-world flavor!
Servings 4 2 cups each
Calories 504kcal
Equipment
- Dutch Oven
- Enamelware Sheet Pan
- Parchment Paper
Ingredients
- 2 lbs. carrots $1.96
- 2 Tbsp olive oil $0.24
- 1/2 tsp salt $0.03
- 4 Tbsp salted butter $0.50
- 1 yellow onion $0.70
- 1 tsp thyme $0.10
- 3 cups water $0.00
- 3 cups chicken broth $0.27
- 1 cup heavy cream $1.42
- 2 tsp fresh ginger $0.24
- 2 sprigs Italian parsley (optional) $0.10
- 4 Tbsp sour cream (optional) $0.25
Instructions
- Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
- While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
- Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
- Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.
- When the carrots have begun to caramelize, take them out of the oven.
- Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.
- Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
- Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley
See how we calculate recipe costs here.
Nutrition
Serving: 2cups | Calories: 504kcal | Carbohydrates: 28g | Protein: 6g | Fat: 43g | Sodium: 1221mg | Fiber: 7g
How to Make Carrot Soup—Step by Step Photos
Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.
While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Stir in 1 teaspoon of thyme and let it cook for a minute.
Add the diced onion to the browned butter and thyme. Cook the onion until they are translucent, about two minutes.
Add 3 cups of chicken broth, 1 cup of heavy cream, 2 teaspoons of ginger, and 3 cups of water. Scrape up any brown bits stuck to the bottom of the pot. Add the ginger. Cover and simmer with the lid on until the carrots are ready. It’s important that you not boil the soup, as the cream will curdle.
Once the carrots have started to caramelize, take them out of the oven.
Add the roasted carrots to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and whether you simmer or boil your soup.
Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. This prevents steam from building up and blowing the lid off your blender. Add half of the soup to the blender and puree. Repeat.
Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.
Carrot Soup Add-Ins
If you want to add even more flare to your creamy carrot soup, try adding some of these ingredients:
- Add curry powder when sautéing the onions
- Replace heavy cream with full-fat coconut milk
- Drizzle chili crisp over each bowl
- Add a heaping spoonful of red Thai curry paste
- Drizzle a little pesto on top
- Add homemade croutons
- Freshly cracked black pepper for even more of a peppery bite!
Serving Suggestions
This carrot soup recipe is very filling on its own, but nothing beats a side of homemade no-knead bread to dip in. Grilled cheese is also a must-have soup accompaniment, and our air fryer grilled cheese recipe is quick to throw together after blending the soup. Or, I sometimes like to serve it with a salad to cut through the creaminess, and the dressings in our kale chicken salad or shaved Brussels sprouts salad do just that. I also think this soup is a show-stopping (but budget-friendly) appetizer for the holidays, family gatherings, or dinner parties!
How to Store and Reheat
This homemade carrot soup will stay good in the refrigerator for about five days or frozen for up to three months. I freeze the soup in individual portions so I can thaw as much as needed at one time. Thaw it in the refrigerator overnight and reheat in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to avoid splatter, and cook until it’s steaming.
More Creamy Soup Recipes
Our Carrot Soup Recipe was originally published 9/17/22. It was retested, reworked, and republished to be better than ever 2/18/25.
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