Recipes under $10 | Budget Bytes

Bangers and Mash

Jess Rice — Thu, 27 Feb 2025 14:30:00 +0000

Whether it’s served in a cozy pub or around a family table in the countryside, Bangers and Mash is a dish that speaks to Britain and Ireland’s hearty history and love of warm company. In this recipe, I pair our creamy colcannon recipe with a rich, homemade onion gravy and perfectly cooked sausages that snap when you cut into them. It’s serious comfort food on a budget, and I already know it’ll be a hit with my family this St. Patrick’s Day (but why wait until then? Let’s get cooking!)

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.

Course Main Course

Cuisine british, Irish

Total Cost ($8.07 recipe / $2.01 serving)

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (2 bangers and 1 cup of colcannon per serving)

Calories 974kcal

Author Jess Rice

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

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!

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.

The post Bangers and Mash appeared first on Budget Bytes.

Potato Corn Chowder

Jess Rice — Wed, 26 Feb 2025 14:30:00 +0000

I don’t know about you, but nothing beats a big bowl of homemade soup—especially when it’s creamy, hearty, and made with simple, budget-friendly ingredients. Whenever I make this easy Potato Corn Chowder recipe, I know I’m in for a bowl of pure comfort. It’s rich, flavorful, and packed with sweet corn and tender potatoes, making it the perfect meal for a chilly evening—or, honestly, any time I want something cozy and satisfying without a lot of fuss!

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!

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!

Course Main Course, Soup

Cuisine American

Total Cost ($5.46 recipe / $0.68 serving)

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (1.5 cups per serving)

Calories 196kcal

Author Jess Rice

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

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.

Split Pea Soup

$9.51 recipe / $1.58 serving

Chicken Pot Pie Soup

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Kapusniak (Ukrainian Sauerkraut Soup)

$11.33 recipe / $1.13 serving

Creamy Potato Soup

$6.16 recipe / $1.02 serving

The post Potato Corn Chowder appeared first on Budget Bytes.

Lemon Blueberry Muffins

Marsha McDougal — Sat, 22 Feb 2025 14:30:00 +0000

Friends, is there any combination that’s better than lemon and blueberries? I combined the classic duo together to create these fluffy and moist Lemon Blueberry Muffins, and they’re absolutely delicious! I made sure to include lots of lemon flavor by including the lemon zest and the juice. Then, to top things off, I made a quick lemon glaze and drizzled it on top. Trust me, these easy lemon blueberry muffins are simply irresistible, and they won’t last long!

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!

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!

Course Breakfast, Dessert

Cuisine American

Total Cost ($7.00 recipe / $0.70 serving)

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 305kcal

Author Marsha McDougal

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

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.

Zucchini Muffins

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Carrot Cake Muffins

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Pumpkin Muffins

$5.43 recipe / $0.45 each

The post Lemon Blueberry Muffins appeared first on Budget Bytes.

Glazed Pork Chops

Beth Moncel — Thu, 20 Feb 2025 14:30:00 +0000

I know pork chops get a bad rap for being dry, tough, hockey-puck-like pieces of meat that no one gets excited about, but my Glazed Pork Chops recipe is guaranteed to change your mind. These boneless pork chops are tender, juicy, and done in just a few minutes, which makes them perfect for weeknight dinners. What’s my secret? Cooking the pork fast and coating it in a smoky, spicy sugar glaze, which helps hold in the moisture. So you can stop looking. I promise you’ve found the best pork chop recipe and the last one you’ll ever need!

“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.

Course Dinner, Main Course

Cuisine American

Total Cost $6.87 recipe / $1.72 serving

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 324kcal

Author Beth Moncel

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

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!

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.

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Honey Mustard Pork Chops

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Air Fryer Pork Chops

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Blackberry Sage Pork Chops

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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.

Spaghetti Aglio e Olio

Jess Rice — Mon, 17 Feb 2025 14:30:00 +0000

When I’m in the throes of a busy week and don’t have time to whip up something extravagant for dinner, this Spaghetti Aglio e Olio is a classic I’m always happy to revisit! The ingredients are already crazy simple, but if you really want to simplify it even further, you can create some serious alchemy with just spaghetti, olive oil, and garlic.

This classic Italian pasta dish is traditionally made with spaghetti, garlic, olive oil, and some pasta water to create a glossy, flavorful sauce. That’s it! No cream, no heavy sauces. It quite literally means “spaghetti with garlic and oil” in Italian. My version keeps all that simplicity but adds a few extra layers of flavor to make it even more irresistible. However, you can skip these if you’d like and stick to the OG version. It’s still equally as delicious.

True story: One of my private clients requested spaghetti aglio e olio for almost every dinner. So, needless to say, I can whip it up with my eyes closed (not recommended) in no time. I think this garlicky, rich spaghetti is the dish I’ve made the most as a professional chef, which is funny because it’s so freakin’ simple!

Spaghetti Aglio e Olio Recipe

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

Course Main Course

Cuisine Italian

Total Cost ($5.35 recipe / $0.66 serving)

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 367kcal

Author Jess Rice

Equipment

Large Pot
Large Saucepan

Ingredients

1 lb spaghetti $0.98
1 tsp salt, divided $0.05
1 bulb garlic (about 20 cloves), peeled and sliced thin $0.70
¼ tsp freshly cracked black pepper $0.05
½ tsp cracked red pepper $0.06
½ cup olive oil $1.55
½ cup Parmesan cheese, grated $1.80
1 Tbsp minced Italian parsley $0.08
2 Tbsp lemon juice $0.08
¼ cup pasta water (reserved from cooking the spaghetti) $0.00

Instructions

Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

See how we calculate recipe costs here.

Notes

I know Parmesan Cheese isn’t a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it’s what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.
Some classic recipes add fresh chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they’re cheaper, and I can better control the level of heat.

Nutrition

how to make Spaghetti Aglio e Olio—step by step photos

Gather all of your ingredients and bring a large pot of water to a boil, seasoning it with ½ tsp of salt.

Cook 1 lb spaghetti until al dente (about 10 minutes). Strain the pasta and reserve ¼ cup of pasta water.

Over medium-low heat, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt, and ½ tsp red pepper flakes with ½ cup olive oil in a large saucepan until fragrant (about 2 minutes). Be careful not to burn the garlic!

After 2 minutes, your garlic should be fragrant and ready to toss with the spaghetti.

Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti well until every piece is coated in the garlic oil.

Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and 2 Tbsp of your reserved pasta water.

Toss to combine so the cheese melts into the sauce and covers all the spaghetti. If desired, you can add a little more reserved pasta water to achieve a looser texture. Serve and enjoy!

Garlic is one of the cheapest ways to add big flavor, and it’s the star ingredient in this simple spaghetti aglio e olio recipe. To help you out, here are some of my tried and true tips for cooking with garlic:

How you prep it matters! I slice my garlic thinly because it cooks quickly and evenly in the olive oil, creating a rich garlic-infused flavor. If you mince it, it will likely burn and become bitter because the pieces are smaller.
Avoid bitter garlic by cooking it over low heat. I cook the garlic in this recipe for about 2 minutes over medium-low, until fragrant. Cooking it for too long or over too high heat can make it burn and become bitter.
If your garlic went too far and turned bitter, don’t toss the whole dish just yet. Try adding something sweet (a pinch of sugar or honey), something acidic (lemon juice or vinegar), or something salty (Parmesan or soy sauce) to offset the bitterness. As this recipe uses both lemon juice and Parmesan cheese, you might not have to make any adjustments at all!
Did you know garlic can turn blue when cooked with acidic ingredients like lemon juice or vinegar? This happens due to a chemical reaction and is completely harmless. It is more likely to happen to older garlic or garlic stored in colder temperatures. So don’t worry if your dish turns a little colorful; it’s still safe to eat! (However, if your garlic had spots of blue/green before cooking, it may be a sign of spoilage and should be discarded).

Serving Suggestions

When serving spaghetti aglio e olio, I like to keep the sides simple and fresh. My Greek salad recipe is currently on rotation in my house, and it goes perfectly with this pasta dish. I also like a simple sautéed veggie that I can throw together while the spaghetti cooks. Sautéed green beans, broccoli, or Brussels sprouts are all great options.

Storage & Reheating

This spaghetti aglio e olio recipe is definitely best served fresh. The spaghetti can become dry and a bit clumpy when reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the spaghetti and microwave or heat in a pan (with a little oil) over medium-low heat until warmed through.

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The post Spaghetti Aglio e Olio appeared first on Budget Bytes.

Classic Homemade Meatloaf

Beth Moncel — Thu, 06 Feb 2025 14:59:13 +0000

The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. This easy meatloaf is so filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This easy meatloaf recipe is the traditional homemade meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!

“Made exactly per recipe. Was juicy and delish. My husband said this was the best meatloaf i have done, yet. Thank you!”
Madeline

There is no comfort food like my famous meatloaf recipe. With almost 200 5-star reviews, it’s one of my favorite recipes on Budget Bytes. It’s a winner every time, and tested (and tested and tested) to make sure it’s completely fool-proof.

This homemade meatloaf recipe is super simple, yet incredibly good. Here are the ingredients you’ll need:

Ground Beef: Ground beef is the base for this recipe and I suggest using 80/20 (20% fat) ground beef. The fat gives flavor and keeps everything moist.
Onion: Onions add a wonderfully subtle savory flavor.
Breadcrumbs: Breadcrumbs soak up moisture from the ground beef, milk, and eggs as it bakes, keeping the loaf super tender and moist.
Milk: Milk adds moisture and flavor to the meatloaf.
Egg: Egg acts as a binder so it doesn’t fall apart when sliced, plus it adds flavor, moisture, and richness.
Seasoning: I season this easy meatloaf simply with Italian seasoning, garlic powder, salt, and pepper. It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze or meatloaf sauce. It offers a deliciously savory umami flavor with just a hint of sweetness.
Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the loaf.
Brown Sugar: I add a little brown sugar to help balance the ketchup’s acidity and give the meatloaf sauce its beautifully glossy finish.
Yellow Mustard: Mustard adds depth and savory flavor to the glaze.

The Secret to Good Meatloaf

Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder, which keeps the loaf super moist and tender.

During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.

Loaf Pan or Baking Sheet?

There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.

But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.

“I have been making meatloaf for years but decided to try yours yesterday. Omg! I’m never looking back!!! It was moist, juicy and I got so many compliments at a friend’s giving for my son. I added the milk so not sure if that did the trick but best meatloaf I made by far!”
Heba A.

How to Keep It from Falling Apart

There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few of my tried and tested tips:

Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
Mince the onion as finely as possible. I find that large chunks of onion prevent the loaf from holding together as well.

What to Serve with Meatloaf

My favorite pairings for meatloaf are what I have pictured here, Mashed Potatoes and Steamed Green Beans. But I don’t limit myself to just these sides! I sometimes swap out the green beans with another vegetable, like Roasted Broccoli, Roasted Brussels Sprouts, or Honey Balsamic Glazed Carrots. And I’d never say no to a filling, starchy side dish like Macaroni and Cheese, Potato Salad, or Garlic Bread in place of my usual mashed potatoes. I’m not picky. ;)

Classic Meatloaf

This easy meatloaf recipe is just like the traditional meatloaf grandma used to make. Tender and juicy with the perfect tomato glaze!

Course Dinner, Main Course

Cuisine American

Total Cost ($7.44 recipe / $1.06 serving)

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 328kcal

Author Beth Moncel

Equipment

Meat Thermometer
Small Roasting Pan
Measuring Cups Spoons

Ingredients

Meatloaf

1 large egg $0.33
1/3 cup milk $0.06
1 tsp Worcestershire sauce $0.02
1/2 cup plain breadcrumbs $0.32
1 tsp Italian seasoning $0.17
1/2 tsp garlic powder $0.02
1 tsp salt $0.01
1/4 tsp freshly cracked black pepper $0.05
1/2 cup minced onion $0.22
1.5 lbs. ground beef (80/20) $5.91

Glaze

1/2 cup ketchup $0.24
1 Tbsp brown sugar $0.03
1 Tbsp Worcestershire sauce $0.05
1 tsp yellow mustard $0.01

Instructions

Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.

See how we calculate recipe costs here.

Video

Nutrition

How to Make Meatloaf – Step by Step Photos

Gather all of your ingredients.

Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients so there will be less mixing required for the meat (overmixing the meat can make it tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.

Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.

Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (80/20). Mix with your hands until everything is evenly combined. Avoid overmixing.

Place the meat mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.

Next, combine the ingredients for the glaze or meatloaf sauce. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.

Spread the glaze over the top and sides of the meatloaf.

Bake the loaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the it rest for about 10 minutes before slicing and serving.

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Our famous Meatloaf recipe was originally published 9/27/21. We have updated it to be the best it can be and republished 2/6/25.

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Buffalo Cauliflower Wings

Jess Rice — Tue, 04 Feb 2025 14:30:00 +0000

Cauliflower is one of my go-to veggies when recreating something traditionally greasy and overly processed. It’s hardy, doesn’t get completely mushy when cooked for a long time, and takes on whatever flavors you give it, making it the perfect base for these Buffalo Cauliflower Wings! I bake tender cauliflower florets until the edges crisp and toss them in a tangy buffalo sauce for a healthier twist on the classic game day snack. They’re SO easy to make and are seriously delicious in their own right. My family goes absolutely crazy for this buffalo cauliflower wings recipe, and I hope yours will, too!

Let’s talk about meat substitutes for a minute: if I can’t pronounce the ingredients, it’s rare that I’ll indulge or feed it to my family. (Of course, I have my guilty vegan pleasures, but I try to keep it clean!) We all know cauliflower doesn’t taste like chicken. I get that, but cauliflower is full of nutrients and minerals our bodies need, it’s cheap, and it’s filling! In the spirit of keeping things lighter and healthier, I opted to skip breading and frying my buffalo cauliflower wings—so this recipe is gluten-free, too!

What Are Cauliflower Wings?

These buffalo cauliflower wings are my healthier, vegetarian take on buffalo chicken wings. Instead of using chicken, I use cauliflower florets as the ‘wings,’ which are seasoned with simple spices, including garlic powder, onion powder, and cayenne pepper. I bake them until crispy and golden and toss them in a homemade buffalo sauce made with Frank’s RedHot sauce and melted butter. It’s that easy!

Here’s what you’ll need to make these oven-baked buffalo cauliflower wings:

Cauliflower: This cheap veggie is endlessly versatile. I use two whole heads of cauliflower, which are cut into large florets (to make the ‘wings’). Go for cauliflower that’s firm and has tightly packed florets. Avoid any with brown spots or discoloration.
Olive Oil: I mix this with the seasonings to coat the cauliflower before baking. It helps the dried seasonings to stick and the cauliflower to crisp up.
Seasonings: A simple mix of garlic powder, onion powder, paprika, cayenne pepper, and salt adds tons of flavor to these cauliflower buffalo wings.
Buffalo Sauce: I make a simple, homemade buffalo sauce using Frank’s RedHot Sauce (the original version) and melted salted butter. I don’t add anything else to this because the seasonings on the cauliflower already provide plenty of extra flavor! Feel free to use your favorite hot sauce or vegan butter to make this recipe vegan and dairy-free.

Recipe Tips & Suggestions

Separate your cauliflower into large, evenly sized florets. This will help them cook at the same rate in the oven and give you a substantial ‘wing’ to bite into!
Line your baking sheet. I always line my baking sheet with parchment paper to avoid any sticking. This makes clean-up easier, too!
Space the florets out. If your cauliflower is piled up on each other, they’ll steam rather than roast. And don’t forget to flip them halfway through baking for even crisping.
Try using your air fryer. I always make this recipe in the oven because a baking sheet can hold more florets than an air fryer basket. However, our roasted cauliflower recipe includes directions for cooking cauliflower in an air fryer, so feel free to try that method before adding the buffalo sauce. You’ll likely have to work in batches with an air fryer but could be a good option if you’re making a smaller portion.

Depending on where you shop, the regular 12 fl oz. bottles of Frank’s RedHot sauce often work out cheaper (per fluid ounce) compared to the smaller 5 fl oz. bottles. Going for the bigger bottle could save you some pennies in the long run, especially if you’re planning to make these cauliflower Buffalo wings often (which I highly recommend!). You could also use the leftover sauce in our mac and cheese or spicy Chex mix recipes…which, coincidentally, are both great options to serve with these buffalo cauliflower wings. 😉

How to Serve Buffalo Cauliflower Wings

I usually treat these cauliflower wings just like traditional chicken wings and serve them with celery sticks, carrot sticks, and a bowl of creamy ranch or blue cheese dressing. They’re perfect for game day, movie nights, or any time I’m craving something spicy and indulgent! I also like them as a side dish with black bean burgers and French fries as a vegetarian twist on classic bar food. Or, sometimes, I just mix them into a big pasta salad and call it a day!

Prep Ahead & Leftovers

This recipe can easily be prepped ahead of time, which is perfect if you plan to serve it for a party or event. Separate the cauliflower florets and store them in an airtight container in the fridge for about 3-4 days (depending on the freshness of your cauliflower). You can also make the buffalo sauce and store it in the fridge for about a week.

As for leftovers, this recipe for buffalo cauliflower wings is best served fresh because cauliflower can soften as it cools. I’d store any leftovers in the fridge for up to 2-3 days and reheat them in the oven.

Buffalo Cauliflower Wings Recipe

This Buffalo Cauliflower Wings recipe is what vegetarian dreams are made of! Tangy, flavorful, and perfect for game day, parties, or anytime!

Course Main Course, Side Dish

Cuisine American

Total Cost ($7.62 recipe / $1.90 serving)

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (about 1 cup of cauliflower each)

Calories 189kcal

Author Jess Rice

Equipment

Baking Sheet

Ingredients

2 heads of cauliflower, separated into large florets (about 2lbs) $5.94
1 tsp garlic powder $0.10
1 tsp onion powder $0.10
1 tsp paprika $0.10
⅛ tsp cayenne pepper $0.03
1 tsp salt $0.03
2 Tbsp olive oil $0.44
2 Tbsp salted butter, melted $0.28
¼ cup Frank’s RedHot sauce $0.60

Instructions

Preheat oven to 400°F and line a baking sheet with parchment. Break apart cauliflower heads into “drumstick-size” florets.
Combine garlic powder, onion powder, paprika, cayenne pepper, salt, and oil.
Toss cauliflower florets in spice and oil mixture, and transfer to lined baking sheet, spread out so they aren’t touching. (They will steam instead of bake if they are piled on top of each other.)
Bake cauliflower florets for 15 min. Meanwhile, make buffalo sauce by melting butter and adding hot sauce.
After 15 minutes in the oven, flip cauliflower using tongs. Bake another 15-20 min until golden brown with crispy edges.
Brush the cauliflower florets with homemade buffalo sauce. Serve hot with blue cheese or ranch dressing and fresh carrots and celery sticks.

See how we calculate recipe costs here.

Nutrition

how to make Buffalo Cauliflower Wings step by step photos

Start by preheating your oven to 400°F. Line a baking sheet with parchment paper and set aside for now. Break apart 2 heads of cauliflower into “drumstick-size” florets and gather the rest of your ingredients.

Add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ⅛ tsp cayenne pepper, and 1 tsp salt to a bowl and whisk in 2 Tbsp olive oil.

Toss your prepared cauliflower florets in the spice and oil mixture until each piece is coated.

Once covered in the seasoning mix, spread the cauliflower florets out onto the parchment-lined baking sheet. Make sure they’re not overlapping or touching (they’ll steam instead of bake if they are piled on top of each other.)

Bake the cauliflower in the preheated oven for 15 minutes. Meanwhile, add 2 Tbsp melted salted butter and ¼ cup Frank’s RedHot sauce to a bowl and whisk to combine.

After they’ve been in the oven for 15 minutes, flip the cauliflower florets using kitchen tongs. Bake them until each piece is golden brown with crispy edges, about 15-20 minutes more.

Brush the cauliflower with your homemade buffalo sauce. Serve hot with your favorite dipping sauces (I like ranch and blue cheese dressing!), fresh carrots, and celery sticks.

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The post Buffalo Cauliflower Wings appeared first on Budget Bytes.

Matzo Ball Soup

Beth Moncel — Thu, 30 Jan 2025 14:30:00 +0000

It’s been almost 10 years since I first shared this recipe for Matzo Ball Soup, and to this day, it’s still one of my favorite dishes for when I’m tired, achy, and in need of a warm, cozy meal. This is my take on the traditional Jewish soup, and it’s chockful of soft veggies, shredded chicken, savory chicken broth, and the fluffiest matzo balls ever (the kind that floats perfectly in your bowl!). I spent a ton of time researching this recipe when I first made it, and I’m excited to share my tips and tricks with you here.

What Is Matzo Ball Soup?

Matzo or Matzah Ball Soup is a traditional Ashkenazi Jewish dish that is often served during Passover and is commonly known as ‘Jewish penicillin.’ It’s a chicken soup filled with delicious dumplings made out of matzo meal (crushed unleavened bread), eggs, chicken fat (or another fat or oil), and broth. The dumplings cook in the soup and soak up all the delicious flavor as they cook. This soup is absolutely delicious and soul-warming, and there’s just nothing in the world like it.

Here’s what you’ll need to make this easy matzo ball soup recipe:

Chicken Breasts: I use boneless, skinless chicken breasts, but you can also use bone-in (just remove the skin before adding to the soup).
Chicken Broth: This brings the bulk of the flavor, so I recommend using a good quality broth. I use Better Than Bouillon to make broth because it has great flavor, is quite inexpensive compared to boxed or canned broths, and keeps in the refrigerator for just about forever. And because I cook the chicken directly in the broth, it still gets infused with that great chicken flavor.
Carrots, Celery, and Onion: These are the traditional vegetables used in chicken soup, and they add a lot of flavor to the broth. l dice mine into bite-sized pieces, so they’re still fairly chunky but are easy to eat along with the soup.
Garlic: Freshly minced garlic adds a nice depth of flavor to the broth.
Matzo Meal: This is the main ingredient in the soup dumplings. Matzo meal is made from ground-up matzo crackers and can be found in grocery stores and online. Be sure to use matzo meal, NOT matzo ball ‘mix.’
Baking Powder: Makes the matzo balls extra light and fluffy! You can use a ‘Kosher for Passover baking powder’ if making this recipe for Passover.
Eggs: For binding the dough and adding moisture to the dumplings. I use large eggs in this recipe.
Vegetable or Canola Oil: Traditional matzo ball soup recipes often use chicken fat (aka schmaltz) for the dumplings, but I find vegetable or canola oil works just as well and is easier to find. Feel free to use chicken fat if you have it, though!
Water: I add a few cups of water to the soup and add a little to the dumpling dough to help rehydrate the matzo meal.
Fresh Dill: This herb adds a bright, fresh flavor to the soup. I don’t recommend skipping the dill, but parsley can be a good substitute if you can’t find it.
Salt & Black Pepper: These are the only seasonings I use in this recipe. The broth should have plenty of flavor from the chicken and vegetables, so just a little seasoning is all you need.

Cost-Saving Option

When I first made this recipe all those years ago, I only used one boneless, skinless chicken breast. I’ve since upped the amount to two to make this recipe even heartier, but to save some money, you can definitely stick with just one. The soup will still have plenty of flavor; it’ll just be more brothy with fewer chicken pieces!

Let the dough rest before adding to the soup. As you can see from the process photos below, there’s a big difference in the texture of the dough immediately after mixing and then after letting it rest. I let the dough rest in the fridge for 30 minutes to firm up and rehydrate, which makes it easier to form into balls and stops them from falling apart in the soup.
Wet your hands. If the dough is a little sticky, I recommend wetting your hands to help form the dough into balls. This will prevent it from sticking to your hands and make it easier to work with.
Roll the dough into ping-pong-sized balls. They’ll expand and become bigger as they cook, so you don’t want to start with a dough ball that is too large. I usually get about 15 matzo balls from this recipe, but it’ll depend on how big or small you make them.
Cook the matzo balls separately for a clearer broth. This is totally optional and not something I personally do. However, I’ve seen a few recipes where the dumplings are cooked in a separate pot of chicken broth before being added to the soup before serving. Doing this creates a clearer broth in the soup and could be a good option when prepping this recipe ahead of time. BUT it also means making an extra pot of chicken broth (which will up the overall cost of the recipe) and adds extra steps. It’s up to you if you want to take this approach!
Make the dough ahead of time! You can make the matzo ball dough ahead of time and store it in the fridge overnight before forming into balls and cooking.

Storage and Reheating

Any leftovers can be stored in an airtight container in the fridge for 3-4 days. I usually store everything together in one container, but you can also separate the matzo balls from the soup and store them separately to stop them from soaking up too much broth. To reheat, use the microwave or gently simmer the soup on the stove until heated through. You can also freeze the soup and dumplings (separately) for up to 3 months. Just be sure to defrost overnight in the fridge before reheating.

A Beginner-Friendly Recipe!

This recipe is my take on chicken matzo ball soup. It’s a simplified, short-cut version that I’ve developed based on different recipes I’ve come across, tutorials I’ve watched, and myth-busters I’ve read. It’s certainly not authentic, but it’s delicious and perfect for anyone looking for a comforting, easy-to-make recipe, even if it’s your first time making it!

However, I highly recommend checking out some authentic recipes before you give my one a go to see what it’s really all about. The Jewish Food Society and Chabad both have great options.

Matzo Ball Soup Recipe

This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.

Course Dinner, Soup

Cuisine Jewish

Total Cost ($11.83 recipe / $2.37 serving)

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings (2 cups soup, 3 matzo balls each)

Calories 394kcal

Author Beth Moncel

Ingredients

Soup

1 Tbsp vegetable or canola oil $0.04
2 cloves garlic $0.16
1 yellow onion $0.40
3 carrots $0.75
3 stalks celery $0.56
2 boneless, skinless chicken breasts (about 1.25 lb.)* $6.25
6 cups chicken broth** $1.02
2 cups water $0.00
Freshly cracked pepper $0.01
Few sprigs fresh dill $0.65

Matzo Balls

3 large eggs $0.75
3 Tbsp vegetable or canola oil $0.12
3/4 cup matzo meal $1.02
1 tsp salt $0.05
1/2 tsp baking powder $0.04
Freshly cracked pepper $0.01
3 Tbsp water $0.00

Instructions

Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
Once the dumpling mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the dumplings are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
Add a couple sprigs of fresh dill just before serving.

See how we calculate recipe costs here.

Notes

*You can use boneless, skinless or bone-in and skin on. Bone-in gives the best flavor, but be sure to remove the skin before adding it to the soup. The bones can be removed when you shred the chicken.

**I use Better Than Bouillon to make inexpensive broth in the exact quantity that I need.

Nutrition

How to Make Matzo Ball Soup – Step by Step Photos

Mince 2 cloves garlic and dice 1 yellow onion, 3 carrots, and 3 stalks celery. Gather the rest of your ingredients.

Sauté the prepared garlic, onion, carrots, and celery with 1 Tbsp vegetable or canola oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

Once the onions are soft, add 2 chicken breasts. Add 6 cups of chicken broth and 2 cups of water (or all chicken broth, if you prefer).

Also, add a couple of sprigs of dill and a little freshly cracked pepper. Place a lid on the pot, let it come up to a boil, then turn the heat down to low. Let the soup simmer for 30 minutes, while you make the dumplings.

While the soup is simmering, mix the matzo ball dough. Add 3 large eggs and 3 Tbsp vegetable or canola oil to a bowl. Whisk until smooth.

Add 3/4 cup matzo meal, 1 tsp salt, 1/2 tsp baking powder, a little freshly cracked pepper, and 3 Tbsp of water to the bowl. Stir until smooth.

Let the mix refrigerate for 30 minutes so the matzo has time to absorb water and plump up.

Once the soup has simmered for about 30 minutes, remove the chicken breast and use two forks to shred it. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

After the matzo ball mix has chilled for 30 minutes, it should be more stiff and dry.

Start forming the dough into small balls, about the size of ping pong balls. Keep in mind that they’ll puff up a little as they cook. I usually get about 15 balls out of my mix.

Drop the balls into the simmering soup one by one as you form them, making sure to return the lid after each one (to keep the broth simmering). Once all the dumplings are in the broth, let them simmer for about 20 minutes. Make sure the broth is simmering the whole time and don’t remove the lid.

Once the dumplings are puffed and cooked through, add a few more sprigs of fresh dill, then serve!

Mmmm, so warm and delicious! You can’t go wrong with chicken and dumplings—in any form!

Butternut Squash and Black Bean Soup

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The post Matzo Ball Soup appeared first on Budget Bytes.

Air Fryer Chicken Drumsticks

Marsha McDougal — Tue, 21 Jan 2025 14:30:00 +0000

When I’m on a tight budget, chicken drumsticks are usually my go-to for dinner. They’re inexpensive and can easily be purchased in small quantities or in a large package. Air Fryer Chicken Drumsticks are, however, a new favorite of mine. Not only do they cook perfectly in the air fryer, but the skin also gets a tad bit crispy, which I love. Add this recipe to your rotation when you need a quick meal on those busy weeknights!😉

This recipe is very similar to our Baked Chicken Drumsticks recipe, except it cooks in almost half the time it takes to bake in an oven. I also used the same spice seasoning blend minus the cayenne pepper, but feel free to keep the cayenne in if you like a little heat. I love using my air fryer where possible, especially if my oven is already in use. Not to mention, it can work out much cheaper than using the oven. This means I can make my family’s favorite chicken drumsticks in less time AND save a bit of money in the process!

Here’s what you’ll need to make chicken drumsticks in the air fryer:

Chicken Drumsticks: I went for drumsticks with the bone-in and skin-on. Chicken drumsticks are different from chicken leg quarters, as the legs include both the drumstick and the thigh. If you prefer thigh meat over drumsticks, I recommend you check out our recipe for air fryer chicken thighs instead!
Olive Oil: Just a bit to coat the chicken and help with browning.
Seasonings: I used a combination of smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper for a classic flavor profile. You can also add in a sprinkle of cayenne pepper if desired.

Seasoning Variations to Try

I like the simple mix of seasonings I use on these air fryer chicken drumsticks. It’s just enough to add flavor without overpowering the natural taste of the chicken. But you can easily switch the seasonings or use a pre-made mix for a different taste! Here are some ideas I think you’ll love:

Poultry seasoning (a mixed spice blend found in most grocery stores)
Cajun seasoning
Creole seasoning (I swear by Tony Chachere’s!)
Lemon pepper seasoning
BBQ seasoning blend
Jerk seasoning
Garlic herb seasoning
Taco seasoning
Fajita seasoning

The bigger 4-5 lbs. packs of chicken drumsticks can work out cheaper per piece than the 1-2 lbs. packs. If you have the freezer space, go for the larger pack and split it into smaller portions for later use. Or, to save even more money, buy a pack of FROZEN chicken drumsticks and thaw them in the fridge overnight before using. Frozen is often cheaper than fresh, and the chicken will still turn out great in the air fryer! I recommend patting them dry with paper towels to remove excess moisture before air frying.

Recipe Success Tips

Don’t overcrowd the air fryer basket. My air fryer was big enough to fit in 5 drumsticks without any overlapping. If you have a smaller air fryer, you might need to cook in batches.
Preheat your air fryer! You wouldn’t use your oven without preheating it (I hope!!), and the same concept applies to your air fryer. Preheating ensures that your food cooks evenly and at the right temperature.
Check your chicken is done using a meat thermometer. Chicken drumsticks are safe to eat once the internal temperature reaches 165°F, but bone-in dark meat is best cooked to a slightly higher temperature. I try and aim for 175°F. This ensures that the meat is cooked through and any connective tissue has had a chance to break down, making the chicken extra tender and juicy. Be careful not to hit the bone with the thermometer, as it can give an inaccurate reading.

Serving Suggestions

All together, these easy air fryer chicken drumsticks are a super simple way to prepare chicken legs for those busy weeknights. I served mine with a simple side salad as a quick and healthy dinner option. But I think they’d be delicious served with mac and cheese, steamed veggies, or even potato salad (perfect for a picnic!). My family also likes it when I serve them with a dipping sauce. BBQ sauce is our favorite!

Storage & Reheating

Once cooled, leftover air fryer chicken drumsticks can be stored in an airtight container for 3-4 days or frozen for 2-3 months. Be sure to let them thaw in the fridge overnight before reheating. I’d pop them back into the air fryer preheated to 360ºF, or the recommended setting for your specific air fryer, until heated through.

Air Fryer Chicken Drumsticks Recipe

These easy Air Fryer Chicken Drumsticks always turn out super juicy, with crispy seasoned skin, and are on the table in less than 30 minutes!

Course Dinner

Cuisine General

Total Cost ($5.56 recipe / $1.11 serving)

Prep Time 5

Cook Time 22

Total Time 27

Servings pieces

Calories 329kcal

Author Marsha McDougal

Equipment

Air Fryer
Meat Thermometer

Ingredients

1 tsp smoked paprika $0.10
½ tsp garlic powder $0.05
¼ tsp onion powder $0.03
½ tsp dried oregano $0.05
½ tsp salt $0.02
¼ tsp freshly cracked black pepper $0.05
⅛ tsp cayenne pepper, optional* $0.02
2 lbs. chicken drumsticks, about 5-6 pieces** $4.91
1 ½ Tbsp olive oil $0.33

Instructions

Preheat the air fryer to 400ºF. Combine the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper in a bowl.
Place the chicken drumsticks in a bowl and drizzle the oil over top. Sprinkle the prepared seasoning over the drumsticks, then toss until they’re evenly coated in oil and spices.
Place the seasoned drumsticks in the air fryer basket in a single layer, making sure no pieces overlap. Air fry for 12 minutes on the first side. Flip the drumsticks over and air fry for another 10 minutes or until they reach an internal temperature of 175°F. Serve hot with your favorite sides and enjoy!

See how we calculate recipe costs here.

Notes

* I did not add any cayenne pepper to my seasoning mix, but if you like a little bit of heat go ahead and mix it in!

** Chicken drumsticks often come in packs of 5 or 6 pieces depending on how many pounds it weighs. My drumsticks were pretty big. This recipe will work with 5 or 6 drumsticks (about 2 lbs. total).

Nutrition

how to make Air Fryer Chicken Drumsticks – step by step photos

Preheat your air fryer to 400ºF. Add 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl and mix until combined. If using, you can also add ⅛ tsp cayenne pepper to the bowl (optional).

Place 2 lbs. chicken drumsticks (about 5-6 pieces) in a bowl and drizzle with 1 ½ Tbsp olive oil. Sprinkle the prepared seasoning rub over the top of the chicken.

Using clean hands or kitchen tongs, toss the drumsticks until they’re evenly coated in the olive oil and spices.

Place the seasoned drumsticks in the air fryer basket in a single layer, making sure no pieces overlap. You want to make sure there’s enough room for the air to circulate around the drumsticks. Air fry them for 12 minutes on the first side.

After 12 minutes, flip the drumsticks over and air fry for another 10 minutes or until they reach an internal temperature of 175°F. Using a meat thermometer to check the internal temperature is the best way to ensure the chicken is fully cooked.

Remove your air fried chicken drumsticks from the air fryer. Serve hot with your favorite sides for a complete meal, and enjoy!

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The post Air Fryer Chicken Drumsticks appeared first on Budget Bytes.

One Pot Chicken and Rice

Beth Moncel — Fri, 17 Jan 2025 14:30:00 +0000

You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is the kind of comfort food I make time and time again, and it’s definitely moving to the top of my list of favorite recipes. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.

“This is one of my favorite go-to dinners!! Absolutely love it! Great flavors. Add some roasted veggies on the side. Yum!”
Matthew

What’s in Chicken and Rice?

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

Here’s what you’ll need to make this one pan chicken and rice:

Chicken: I use boneless, skinless chicken thighs because they make this dish nice and rich from the fat they release. You could use chicken breasts, but it definitely won’t be as juicy or tender as chicken thighs. Chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), but I don’t need to worry about that with chicken thighs.
Long-Grain White Rice: This pantry staple is one of my favorite ingredients because it’s so versatile and budget-friendly. I haven’t tried this recipe using any other type of rice, so I can’t say how it might turn out with something like short grain or brown rice.
Vegetable Broth: Using vegetable broth adds an extra layer of flavor to this dish. You could use chicken broth if that’s what you have on hand, but it’ll change the flavor and color of the cooked rice slightly.
Cooking Oil: Helps to create a nice sear on the chicken thighs before adding them to the rice. I use a neutral oil with a high smoke point, like canola or vegetable oil.
Yellow Onion: Adds a nice sweetness and even more flavor. Be sure to sauté it until softened before moving on to the next step.
Seasonings: I use a bunch of simple but flavorful seasonings for this dish, including salt, black pepper, garlic powder, onion powder, garlic powder, dried thyme, dried oregano, and paprika!
Chopped Parsley: Sprinkle over some freshly chopped parsley as an optional garnish at the end.

What Veggies Can I Add?

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

Don’t overcook your chicken thighs in the first step! I only sear them until they’re browned and have a nice crust on the outside. They’ll continue to cook in the rice later on.
Be sure to use boneless, skinless chicken thighs. Bone-in chicken needs more time to cook and may not be ready by the time the rice is done.
I recommend double-checking the package instructions for your long-grain white rice before starting this recipe. Different brands may have slightly different cooking times and ratios of liquid to rice. My rice cooked through using the amount of broth listed in the recipe, but yours may need a bit more or less.
DON’T LIFT THE LID ONCE YOU ADD THE VEGETABLE BROTH! This is crucial for the rice to cook evenly and absorb all the liquid. Trust me, I know it’s tempting to peek, but resist the urge.
Once cooked, taste and adjust the seasonings as you see fit. I always taste for salt and pepper at the end and add more if needed.

What to Serve with Chicken and Rice?

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

Storage & Reheating

Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. If freezing, I’d store the chicken and rice separately to make thawing and reheating easier. Let them thaw in the fridge overnight before reheating on the stovetop or in the microwave. Add a splash of broth or water to the rice before reheating, and make sure everything is piping hot before serving.

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

Course Dinner, Main Course

Cuisine American

Total Cost $6.18 recipe / $1.54 serving

Prep Time 10

Cook Time 40

Servings

Calories 421kcal

Author Beth Moncel

Equipment

Deep Stainless Steel Skillet
Measuring Cups Spoons
Liquid Measuring Cup

Ingredients

2 tsp paprika $0.20
1 tsp dried oregano $0.10
1 tsp dried thyme $0.10
1/2 tsp garlic powder $0.05
1/2 tsp onion powder $0.05
1/4 tsp salt $0.02
1/4 tsp pepper $0.02
1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) $4.59
2 Tbsp cooking oil, divided $0.08
1 yellow onion, diced $0.32
1 cup long-grain white rice (uncooked) $0.32
1.75 cups vegetable broth $0.23
1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!

See how we calculate recipe costs here.

Video

Nutrition

How to Make Chicken and Rice – Step by Step Photos

Combine 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/4 tsp pepper in a bowl. Coat both sides of four or five boneless, skinless chicken thighs with the seasoning mix.

Heat 1 Tbsp cooking oil in a deep skillet over medium. Once hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. The chicken does not need to be fully cooked at this point, just well browned on the surface. While the chicken cooks, dice a yellow onion.

Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add another 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion until soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.

Add one cup of uncooked long-grain white rice to the skillet. Continue to sauté with the onion for 1-2 minutes to slightly toast the rice. You should hear it crackling and popping.

Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that might remain stuck to the bottom of the skillet.

Return the chicken thighs to the skillet, placing them on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a full boil, turn the heat down to low and let it continue to simmer on low, without lifting the lid or stirring, for 20 minutes.

After simmering on low for 20 minutes, turn off the heat and let it rest for five minutes without lifting the lid. After resting, it should look like the above photo.

Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the top while simmering). Garnish with chopped parsley and serve!

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This Chicken and Rice recipe was originally published 5/21/22. It was updated and republished 1/17/25.

The post One Pot Chicken and Rice appeared first on Budget Bytes.

Recipes under $10 | Budget Bytes

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Bangers and Mash Recipe

Ingredients

Bangers

Onion Gravy

Mash

Instructions

Notes

Nutrition

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How to avoid lumpy gravy

Serving Suggestions

Storage & Reheating

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Instructions

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Instructions

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