Jess Rice, Author at Budget Bytes https://www.budgetbytes.com/author/jessr/ Delicious Recipes Designed for Small Budgets Sun, 23 Feb 2025 04:01:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://www.budgetbytes.com/wp-content/uploads/2022/05/cropped-cropped-favicon-32x32.png Jess Rice, Author at Budget Bytes https://www.budgetbytes.com/author/jessr/ 32 32 Bangers and Mash https://www.budgetbytes.com/bangers-and-mash/ https://www.budgetbytes.com/bangers-and-mash/#respond Thu, 27 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=113433 This easy Bangers and Mash recipe is serious comfort food for the whole family, with meaty pork sausages, creamy colcannon, and homemade onion gravy.

The post Bangers and Mash appeared first on Budget Bytes.

]]> 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!)

Overhead close up of bangers and mash on a plate with onion gravy, peas, and a fork.

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.

Overhead close up of bangers and mash on a plate with onion gravy and peas.
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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 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

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

The ingredients to make bangers and mash on a work surface.

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!

Raw sausages in a skillet.

Cook the sausages: Heat 1 tsp canola oil in a large skillet over medium heat and add 8 sausages.

Cooked sausages in a skillet.

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.

Sliced onion and minced garlic in a skillet.

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.

Seasonings and beef broth added to sliced onions in a skillet.

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.

Flour and beef broth being whisked together to make a slurry.

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).

A flour and beef broth slurry being poured into onion gravy in a skillet.

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.

A spoon testing the thickness of onion gravy in a skillet.

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!

Overhead close up of bangers and mash on a plate with onion gravy and peas.

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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]]> https://www.budgetbytes.com/bangers-and-mash/feed/ 0 Potato Corn Chowder https://www.budgetbytes.com/potato-corn-chowder/ https://www.budgetbytes.com/potato-corn-chowder/#comments Wed, 26 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=112363 This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

The post Potato Corn Chowder appeared first on Budget Bytes.

]]> 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!

Overhead view of a bowl of potato corn chowder.

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.

Overhead view of a bowl of potato corn chowder.
Print

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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 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

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

The ingredients for potato and corn chowder on a wooden cutting board.

Gather all your fresh ingredients: Prepare the vegetable broth by mixing 4 tsp vegetable bouillon with 8 cups hot water.

Diced onions, diced celery. minced garlic, and seasonings in a sauce pot.

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.

Frozen corn and diced potato added to the saucepot with onions and seasonings.

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.

Milk being poured into the potato corn chowder.

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.

Cornflour being mixed with some potato and corn chowder in a small bowl to make a slurry.

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.

Finished potato corn chowder in a large saucepot.

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!

Side close up view of a bowl of potato corn chowder.

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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]]> https://www.budgetbytes.com/potato-corn-chowder/feed/ 6 Air Fryer Hard Boiled Eggs https://www.budgetbytes.com/air-fryer-hard-boiled-eggs/ https://www.budgetbytes.com/air-fryer-hard-boiled-eggs/#comments Wed, 19 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=111814 Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.

The post Air Fryer Hard Boiled Eggs appeared first on Budget Bytes.

]]> Confession time: I made these Air Fryer Hard Boiled Eggs out of lazy desperation one day in the studio when I was testing other recipes. I was starving but didn’t want to eat anything super processed, so I decided to try cooking some of my farm-fresh eggs from home in the air fryer. I’ve used this method tons of times now, and they come out perfect every time! If your stove is occupied, or if you can’t be bothered to wait for a pot of water to boil, this kitchen hack is a game-changer!

Overhead view of air fryer hard boiled eggs.

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!’

Overhead view of air fryer hard boiled eggs on a plate.
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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.
Course Breakfast
Cuisine General
Total Cost $2.22 recipe
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 6 eggs
Calories 63kcal
Author Jess Rice

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

Six eggs in an air fryer.

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.

Six hard boiled eggs in an air fryer.

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.

Air fryer hard boiled eggs in an ice bath.

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.

Air fryer hard boiled eggs sliced in half on a plate.

Peel your air fryer hard boiled eggs once they have cooled enough to handle.

Overhead view of air fryer hard boiled eggs.

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:

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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]]> https://www.budgetbytes.com/air-fryer-hard-boiled-eggs/feed/ 4 Spaghetti Aglio e Olio https://www.budgetbytes.com/spaghetti-aglio-e-olio/ https://www.budgetbytes.com/spaghetti-aglio-e-olio/#comments Mon, 17 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=110387 This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

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

]]> 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.

Overhead view of Spaghetti Algio e Olio on a plate with a fork.

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!

Overhead view of Spaghetti Algio e Olio in a saucepan.
Print

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 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

Serving: 1serving | Calories: 367kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Sodium: 399mg | Fiber: 2g

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

The ingredients for Spaghetti Algio e Olio on a wooden cutting board.

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

Spaghetti added to boiling water.

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

Sliced garlic, black pepper, salt, and red pepper flakes in a saucepan with olive oil.

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!

Sliced garlic and red pepper flakes cooked in olive oil in a saucepan.

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

Spaghetti being poured into a saucepan.

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.

Parmesan cheese and fresh parsley added to spaghetti in a saucepan.

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

Finished Spaghetti Algio e Olio in a saucepan.

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!

Overhead view of Spaghetti Algio e Olio on a plate.

Tips for Cooking with Garlic

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.

Side view of Spaghetti Algio e Olio in a saucepan.

More Easy Spaghetti Recipes

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

]]> https://www.budgetbytes.com/spaghetti-aglio-e-olio/feed/ 3 Black Bean Dip https://www.budgetbytes.com/black-bean-dip/ https://www.budgetbytes.com/black-bean-dip/#comments Wed, 05 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=110344 This creamy Black Bean Dip recipe uses simple ingredients to create a delicious, Mexican-inspired appetizer for your next party, potluck, or game day!

The post Black Bean Dip appeared first on Budget Bytes.

]]> Mexican nights at our house are always a favorite. My family loves them because it’s so easy to customize the menu to everyone’s preferences; we always put a vegetarian twist on it! My stepdaughter makes the guacamole, my husband makes the veggie meat crumble, and I whip up this tangy, creamy Black Bean Dip. I love bean recipes like this one because they’re full of fiber, heart-healthy, and a great source of plant-based protein. This black bean dip recipe makes a great appetizer to feed a hungry crowd—for pennies!

Overhead view of black bean dip in a cast iron skillet with sour cream and jalapenos on top.

Canned beans can get a bad rap for being bland and flavorless, but with the right ingredients, they can be transformed into something flavorful, delicious, and nutritious! For this black bean dip, I sauté fresh jalapeños, onions, and garlic, then add them to a food processor with canned black beans, lime juice, and apple cider vinegar (to give the dip a tangy kick!). I also sprinkle over cheddar cheese and chili powder for the perfect finishing touch. If you need a quick and easy appetizer for the Super Bowl, game night, potlucks, or your next taco Tuesday, this dip is IT!

Ingredients

Here’s what you’ll need to make this warm black bean dip recipe:

  • Canned Black Beans: These inexpensive, super budget-friendly beans are a great source of protein, calcium, iron, Vitamin B6, and many other essential nutrients. I specifically use canned black beans because I add the liquid from one can to the food processor before blending. This liquid helps to create a creamy texture without adding extra oil or dairy to the dip!
  • Jalapeños: These spicy peppers are a staple in Mexican cuisine and add a nice kick to this dip. But don’t worry, we remove the seeds so it’s not too spicy!
  • Yellow Onion: I use half a yellow onion, but if you’ve got a spare white onion in your pantry, feel free to substitute.
  • Garlic: Freshly minced garlic adds the most delicious, savory depth of flavor. Be sure to sauté it until fragrant to release its full flavor potential.
  • Olive Oil: My oil of choice for sautéing the jalapeños, onions, and garlic.
  • Lime Juice: You’ll need two tablespoons of lime juice, which is about the juice of one lime. Fresh lime juice is best! But if you don’t have any on hand, bottled lime juice will work fine.
  • Apple Cider Vinegar: This is one of my favorite ingredients for brightening up dips, dressings, and sauces. It really makes all the difference!
  • Salt: Helps to draw out moisture from the jalapeños and the onions (to help them soften faster) and also seasons the dip.
  • Shredded Cheddar Cheese & Chili Powder: You could serve this dip straight out of the processor, but it’s 100x better when you top it with shredded cheese and a little chili powder and warm it in the oven!

Variations to Try

This recipe for black bean dip is ready in just 20 minutes using a few fresh ingredients and pantry staples. But I’ve got a few ideas you can try to switch things up and make it your own:

  • If you love spice, leave some seeds in the jalapeño peppers or add extra chili powder to the mix.
  • Instead of the cheddar, use a different melty cheese, such as Monterey Jack, Pepper Jack, or your favorite vegan alternative.
  • Switch out the raw garlic for roasted garlic! This will give the dip a slightly sweeter and milder garlic flavor.
  • Stir in canned corn before baking for a chunkier texture.
  • You could even use this recipe (minus the melted cheese) as the bottom layer in our 7-layer dip!

Serving Suggestions

I love topping this easy black bean dip with a dollop of sour cream, pico de gallo, fresh or pickled jalapeños, and fresh cilantro. Then, I set it out with tortilla chips and let everyone dig in! Fresh veggies, such as bell peppers, carrots, and celery, also make great dippers. Add some guacamole, street corn salad, rice, and loaded tostadas for a delicious Mexican-inspired spread on a budget.

However, this dip isn’t just for dipping. It’s also a delicious black bean spread for tacos, burritos, quesadillas, and sandwiches. I sometimes even add it to my taco salad for an extra protein boost!

Storage & Reheating

I much prefer this homemade black bean dip served fresh. It’s definitely best when the cheddar is still melty and the dip is nice and warm. But if you have leftovers (which is rare in my house!), store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or the oven until heated through, if desired.

A tortilla chip dipped into black bean dip in a cast iron skillet.
Overhead view of black bean dip in a cast iron skillet with sour cream and jalapenos on top.
Print

Black Bean Dip Recipe

This creamy Black Bean Dip recipe uses simple ingredients to create a delicious, Mexican-inspired appetizer for your next party, potluck, or game day!
Course Dip, Side Dish
Cuisine Mexican
Total Cost ($3.65 recipe / $0.45 serving)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings (½ a cup per person)
Calories 224kcal
Author Jess Rice

Equipment

  • Food Processor

Ingredients

  • 1 Tbsp olive oil $0.19
  • 2 jalapeños, deseeded and diced small $0.08
  • ½ yellow onion, diced $0.47
  • 1 tsp salt $0.01
  • 3 cloves garlic, minced $0.09
  • 2 15 oz. cans black beans, (one with liquid, one rinsed) $1.72
  • 2 Tbsp lime juice $0.08
  • 2 tsp apple cider vinegar $0.02
  • 1 cup shredded cheddar cheese $0.98
  • ⅛ tsp chili powder $0.01

Instructions

  • Preheat oven to 350°F. Over medium heat, add olive oil to a pan on the stovetop and cook the diced jalapeños and onions with salt until softened and glossy, about 6 minutes.
  • Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  • Process canned black beans (one can rinsed and strained, the other can with the liquid included) in a food processor with the cooked onions and jalapeños, lime juice, and apple cider vinegar until smooth.
  • Pour the black bean dip into a 9” cast iron skillet or another oven-safe dish and sprinkle shredded cheddar cheese and chili powder on top.
  • Place the skillet into the preheated oven and bake until the cheese is fully melted.
  • Serve hot with your favorite tortilla chips and toppings, if desired.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving (½ a cup) | Calories: 224kcal | Carbohydrates: 28g | Protein: 13g | Fat: 7g | Sodium: 386mg | Fiber: 10g

how to make Black Bean Dip step by step photos

Onions and jalapeno in a saute pan.

Start by preheating your oven to 350°F. Add 1 Tbsp olive oil to a sauté pan over medium heat. Add the 2 deseeded and diced jalapeños, the diced ½ yellow onion, and 1 tsp salt and cook until softened and glossy, about 6 minutes.

Onions and jalapenos with minced garlic in a saute pan.

Now add 3 cloves minced garlic to the same pan and sauté until fragrant, which usually takes 1-2 minutes. Remove the pan from the heat once done.

Black beans and sauted onions and jalapenos in a food processor.

Add 2 15 oz. cans black beans (one can rinsed and strained, the other can with the liquid included), 2 Tbsp lime juice, and 2 tsp apple cider vinegar to a food processor with the cooked onions, jalapeños, and garlic. Process until completely smooth.

Black bean dip in a cast iron, topped with shredded cheese.

Pour the dip into a 9” cast iron skillet (or another similar-sized oven-safe dish). Sprinkle over 1 cup shredded cheddar cheese and ⅛ tsp chili powder.

Black bean dip in a cast iron skillet.

Bake the dip in your preheated oven until the cheese is fully melted. Keep an eye on it because everyone’s ovens are different! Top with your favorite toppings (if desired), and serve with tortilla chips. Enjoy!

Overhead view of black bean dip in a cast iron skillet with sour cream and jalapenos on top.

Just look at all that creamy, cheesy goodness!

More Easy Dip Recipes

The post Black Bean Dip appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/black-bean-dip/feed/ 3 Buffalo Cauliflower Wings https://www.budgetbytes.com/buffalo-cauliflower-wings/ https://www.budgetbytes.com/buffalo-cauliflower-wings/#comments Tue, 04 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=110226 This Buffalo Cauliflower Wings recipe is what vegetarian dreams are made of! Tangy, flavorful, and perfect for game day, parties, or anytime!

The post Buffalo Cauliflower Wings appeared first on Budget Bytes.

]]> 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!

Overhead view of buffalo cauliflower wings on a plate with celery sticks, carrot sticks, and dip.

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!

Ingredients

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

  1. 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!
  2. Line your baking sheet. I always line my baking sheet with parchment paper to avoid any sticking. This makes clean-up easier, too!
  3. 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.
  4. 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.

Budget-Friendly Tip

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.

Side view of buffalo cauliflower wings on a plate, with one being dipped into ranch dressing by a fork.
Overhead view of buffalo cauliflower wings on a plate with celery sticks, carrot sticks, and dip.
Print

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 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

Serving: 1serving | Calories: 189kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Sodium: 1174mg | Fiber: 6g

how to make Buffalo Cauliflower Wings step by step photos

Overhead view of the ingredients for buffalo cauliflower wings.

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.

Oil being poured and whisked into the seasonings for buffalo cauliflower wings in a bowl.

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.

Cauliflower florets coated in a seasoning mix in a bowl.

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

Buffalo cauliflower wings on a baking sheet.

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.)

Melted butter being whisked into buffalo sauce in a bowl.

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.

Buffalo cauliflower wings on a baking sheet halfway through cooking.

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.

Buffalo cauliflower wings on a baking sheet being brushed with homemade buffalo sauce.

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.

Overhead close up of buffalo cauliflower wings, carrot sticks, celery sticks, and ranch dressing.

More Vegetarian Cauliflower Recipes

The post Buffalo Cauliflower Wings appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/buffalo-cauliflower-wings/feed/ 1 Spanish Rice https://www.budgetbytes.com/spanish-rice/ https://www.budgetbytes.com/spanish-rice/#comments Mon, 03 Feb 2025 16:37:56 +0000 https://www.budgetbytes.com/?p=108390 This recipe for Spanish Rice is made with 5 simple ingredients and is the perfect side dish for any Mexican-inspired meal. Easy & budget-friendly!

The post Spanish Rice appeared first on Budget Bytes.

]]> We’re particularly lucky in Nashville, having so many international restaurants all over the city. My family’s favorite splurge is going out for Mexican food! My daughter can be a picky toddler, but Spanish Rice (and black beans!) are always a win with her! We live out in the country, so if we’ve got a busy day on the farm and our budget’s particularly tight, we like to put a spin on some of our favorite menu items at home. This super easy and budget-friendly Spanish Rice is so easy to whip up with just 5 ingredients—we never skip it!

Side view of spanish rice in a skillet with a wooden spoon.

What is Spanish Rice?

Spanish rice, also known as ‘arroz rojo’ or Mexican rice, is a popular Mexican side dish. It’s made by sautéing rice with onions, then cooking it with tomatoes, broth, and sometimes spices to give it a delicious flavor. Despite being a Mexican side dish, it’s believed the name ‘Spanish rice’ comes from the fact that rice was introduced to Mexico by Spanish settlers in the 1500’s. There are many variations of this dish, but my recipe is a simple and delicious version that you can make any night of the week!

Ingredients

Here’s what you’ll need to make this easy Spanish rice recipe:

  • Yellow Onion: I mince half a yellow onion (any variety will work) into small pieces that almost disappear into the rice once cooked. Be sure to sauté it in olive oil until translucent and glossy before adding your rice to the pan!
  • White Rice: This recipe works best with long-grain white rice. Avoid short-grain or sticky rice varieties, as they won’t give you the same fluffy texture. Brown rice could work, but it takes much longer to cook and will likely need more liquid than I’ve specified in the recipe card below.
  • Vegetable Broth: For cooking the rice. I use Better Than Bouillon to make my broth because it’s cost-effective and tastes great. I recommend seasoning to taste with salt if you use a different brand or a homemade broth.
  • Diced Tomatoes with Green Chiles: These are canned diced tomatoes with bits of green chiles added in for a little extra flavor. I’ve seen original, mild, and fire-roasted versions available in the grocery store, but any will work for this recipe! I use two 10 oz cans, including the juices.
  • Olive Oil: For softening the onion and toasting the rice.

Spice It Up!

The canned tomatoes with green chiles already add a little kick to this recipe, but not enough that it’s too spicy (my daughter eats this with no problem). But if you like things a little hotter, feel free to add in some spicy taco seasoning, chili powder, or cayenne pepper. You can also top your rice with fresh jalapeños or a drizzle of hot sauce for a serious kick of heat!

Recipe Success Tips

  1. Don’t forget to rinse your rice. Give it a good rinse under cold water before adding it to the pan. This helps remove excess starch and stops your rice from becoming too sticky.
  2. Toast the rice before adding liquid. Once I’ve softened my onions, I add in the rice and let it toast for a few minutes before adding any liquid. This step adds a nutty, delicious flavor to the rice and helps the grains stay separate while cooking.
  3. Let it simmer! Stirring rice too often can break up the grains and make it mushy. I recommend letting your rice cook undisturbed until all the liquid is absorbed. Then, remove it from the heat and fluff it with a fork before serving.
  4. Keep an eye on your rice. While I don’t recommend stirring constantly, it’s important to check on your rice and take it off the heat once all the liquid is absorbed. However, if your rice is still a bit undercooked (different stoves, pans, and even rice brands can affect cooking times), you can add a little extra liquid and continue cooking until the rice is tender.

Serving Suggestions

It doesn’t matter if I’m making homemade sheet pan fajitas or a vegetable tamale pie, this easy Spanish rice is ALWAYS on the menu. It goes so well with practically any Mexican or Tex-Mex dish and even makes a great addition to cheese and bean burritos or as a side to any tacos, such as our tajín shrimp tacos. I sometimes add this rice to my taco salad for an extra filling lunch option for my family, too.

How to Store Spanish Rice

Let your Spanish rice cool completely before storing it in an airtight container in the refrigerator. Don’t leave it out at room temperature for more than 2 hours to avoid bacterial growth. Reheat it on the stovetop or microwave until heated though. I’d add a splash of water or broth to the rice before reheating, just to make sure it doesn’t dry out.

For longer storage, you can freeze it in a freezer-safe container or bag for up to 3 months. Just make sure to thaw it before reheating it on the stove or microwave.

Overhead view of Spanish rice on a plate with a taco.
Side view of spanish rice in a skillet with a wooden spoon.
Print

Spanish Rice Recipe

This recipe for Spanish Rice is made with 5 simple ingredients and is the perfect side dish for any Mexican-inspired meal. Easy & budget-friendly!
Course Side Dish
Cuisine Mexican, Spanish
Total Cost $3.37 recipe / $0.42 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 cups (1 cup per serving)
Calories 217kcal
Author Jess Rice

Ingredients

  • 2 Tbsp olive oil $0.38
  • ½ yellow onion, minced (about 1 cup) $0.45
  • 2 cups white rice $0.44
  • 2 cups vegetable broth* $0.18
  • 2 10 oz cans of diced tomatoes with green chiles $1.92

Instructions

  • Heat the olive oil in a large skillet with the minced onion until glossy.
  • Add the rice to the skillet. Toss to coat it and toast.
  • Add the broth and canned diced tomatoes with juices.
  • Simmer lightly covered for 20 minutes until all of the liquid is absorbed. Fluff up the rice with a fork and serve!

See how we calculate recipe costs here.

Notes

*We like to use Better Than Bouillon to keep costs down. The recommended ratio for broth using Better Than Bouillon is 1 tsp bouillon to 1 cup water. As the bouillon is already salty, I didn’t add any extra salt to this recipe. If you aren’t using bouillon, you may want to add 1 tsp of salt when you add your broth to the skillet.

Nutrition

Serving: 1cup | Calories: 217kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Sodium: 535mg | Fiber: 1g

how to make Spanish Rice – step by step photos

Minced onion in a skillet with oil.

Heat 2 Tbsp olive oil in a large skillet with ½ a minced yellow onion until glossy.

Uncooked white rice added to skillet with minced yellow onion.

Add 2 cups uncooked white rice to the skillet. Toss to coat it and toast.

Vegetable broth and canned tomatoes with green chilis added to a skillet with onion and white rice to make spanish rice.

Add 2 cups vegetable broth and 2 10 oz canned diced tomatoes with juices.

A fork fluffing up a skillet of spanish rice.

Simmer lightly covered for 20 min until all of the liquid is absorbed. Fluff up the rice with a fork and serve!

Overhead view of spanish rice in a skillet.

More Delicious Rice Recipes

The post Spanish Rice appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/spanish-rice/feed/ 1 Mississippi Pot Roast https://www.budgetbytes.com/mississippi-pot-roast/ https://www.budgetbytes.com/mississippi-pot-roast/#comments Sat, 01 Feb 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=110129 This easy recipe for Mississippi Pot Roast uses simple pantry ingredients, chuck roast, and a crock pot to create a delicious, budget-friendly meal!

The post Mississippi Pot Roast appeared first on Budget Bytes.

]]> If you’ve ever been nervous about cooking an entire chuck roast, this delicious crock pot Mississippi Pot Roast recipe is seriously fail-proof and perfect for beginners! I use 5 simple ingredients to create this meaty, fall-apart tender dish that’s loaded with a tangy, flavorful gravy. The hands-on prep time is minimal, and the slow cooker does most of the work, so I can set it and forget it until dinner time! Yes, pot roasts can get a bit pricey, but this recipe makes a LOT of meat and feeds my family for days (plus it freezes well, too!).

Overhead view of mississippi pot roast on a plate with mashed potatoes and green beans.

What is Mississippi Pot Roast?

Mississippi pot roast is a slow-cooked beef dinner made from chuck roast and simple pantry ingredients. While they use the same cut of meat, this recipe differs from a traditional pot roast as it’s flavored with ranch seasoning, tangy pepperoncini peppers, and brown gravy mix (I know it sounds odd, but this recipe is a sum of its parts, I promise!). It’s said to have been invented in the 1990s by Robin Chapman, a mom from Ripley, Mississippi, who was modifying her aunt’s pot roast recipe to make it less spicy for her kids. This recipe had a resurgence in recent years thanks to social media, and I’m so excited to share my take on it with you!

My coworker Marsha is my go-to when it comes to the honest truth about pot roasts because her family LOVES them, and I will tell y’all, this one is Marsha-approved! ;)

Ingredients

Here’s what you’ll need to make a Mississippi pot roast in a crock pot:

  • Boneless Beef Chuck Roast: My roast was 2.8 lbs, so I recommend you aim for a 2.5-3 lb. roast to keep the cooking time consistent with mine. It starts out as a tougher cut of meat but becomes buttery, tender, and shreddable when slow-cooked.
  • Pepperoncini Peppers & Juice: I add a few pepperoncini peppers and some of the juice they come packed in (it’s a mild pepper, so don’t be afraid! This is not a spicy dish). I think the peppers really bring the flavor and make this recipe shine. If they don’t normally find their way onto your grocery list, consider this a sign to give them a try.
  • Unsalted Butter: Be sure to use unsalted butter in this recipe. The pepperoncini juice and packet seasonings already contain more than enough salt.
  • Ranch Seasoning & Brown Gravy Mix: I use a packet of each in this recipe. They may seem like an unlikely duo, but they work together in perfect harmony! You can also use homemade ranch seasoning or a packet of au jus mix in place of the brown gravy mix.
  • Canola Oil: For searing the chuck roast before adding it to the crock pot. This step adds an extra layer of flavor and helps to lock in the juices.

Budget-Friendly Advice!

Check out the price differences on the seasoning packets, ya’ll! I spent $0.54 for the Walmart store brand “ranch seasoning” packet vs. $2.98 for the brand name Hidden Valley! Then, I only spent $0.34 for the store brand “brown gravy” mix versus $1.56 for “au jus.” Trust me; they end up tasting exactly the same (i.e., incredible in this Mississippi roast recipe! Trust me, I tried them both when testing.) Let me save you 3 bucks and some change! Go for the store brand…no need to spring for the name brands in this recipe.

Recipe Success Tips & Suggestions

  1. Cook until fork-tender. My 2.8 lb. roast fell apart easily after 8 hours in the crock pot. But if you use a larger roast or yours isn’t quite ready yet, let it cook for another 30 minutes before checking it again.
  2. Don’t add any more liquid! My recipe stays true to the original Mississippi pot roast recipe by only using the juice from the pepperoncini peppers and butter. You don’t need to add any more liquid than this. The roast will release its juices as it cooks, which mix with the pepperoncini juice and butter to create a simple gravy.
  3. Dab the roast with paper towels before searing. This is optional, but it helps the Maillard reaction (browning of the meat) occur more quickly and evenly.
  4. Don’t have a slow cooker? Don’t worry if you don’t have a crock pot or if your crock pot is too small for the roast. You can follow the directions in my pot roast recipe and use a Dutch oven instead!
  5. Add some veggies! My Dutch oven pot roast recipe has carrots and onions along for the ride, so I’m sure you could do the same with this Mississippi roast if you want to.

What to Serve with Mississippi Pot Roast

I usually serve this homemade Mississippi pot roast with mashed potatoes and green beans. But if you want to try something different, I recommend my mashed potato casserole or our colcannon recipe. They’re both starchy and soak up the gravy from this roast, but they’re a delicious step up from traditional mashed potatoes! Roasted carrots and an easy side salad would also make this a well-balanced meal.

How to Store and Reheat

There’s a good chance you’ll have some leftovers from this tasty roast—it makes a lot! To store, let it cool completely and then transfer it to an airtight container. Keep in the fridge for up to 4 days or freeze for 2-3 months. I recommend letting it thaw in the fridge overnight before reheating. You can either reheat this recipe in the microwave or on the stovetop. Add a little water or beef broth if it’s looking a little dry during reheating.

Overhead view of mississippi pot roast in a crockpot.
Overhead view of mississippi pot roast on a plate with mashed potatoes and green beans, with a fork taking some of the meat.
Print

Mississippi Pot Roast Recipe

This easy recipe for Mississippi Pot Roast uses simple pantry ingredients, chuck roast, and a crock pot to create a delicious, budget-friendly meal!
Course Dinner
Cuisine American
Total Cost ($19.68 recipe / $3.28 serving)
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
Calories 489kcal
Author Jess Rice

Equipment

  • Crockpot

Ingredients

  • ½ Tbsp canola oil $0.02
  • 2.8 lb. chuck roast $17.64
  • ¼ cup pepperoncini juice $0.00
  • 1 packet ranch seasoning (mine was 1 oz) $0.54
  • 1 packet brown gravy or au jus mix (mine was 0.87 oz) $0.34
  • ½ a stick of unsalted butter, cubed $0.49
  • 5 pepperoncini peppers $0.65

Instructions

  • Swirl canola oil in a sauté pan and heat over medium-high heat.
  • Once hot, sear each side of the roast for 3-4 minutes, resisting the urge to wiggle it around in the pan. Leave it be, that will make your sear perfect! Flipping with metal tongs is easiest because the roast is a bit heavy.
  • Transfer the chuck roast to your crock pot.
  • Using a whisk, deglaze the sauté pan with the pepperoncini juice. Remove the pan from the heat.
  • Sprinkle the roast with ranch and brown gravy seasoning (or au jus) packets.
  • Pour the pepperoncini juice from the sauté pan over the top of your chuck roast and dot it with butter. Add the pepperoncini on top.
  • Cook on low for 8-10 hours. Check the meat at the 8-hour mark with a fork. If it falls apart easily, it's done!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 489kcal | Carbohydrates: 4g | Protein: 41g | Fat: 33g | Sodium: 574mg | Fiber: 0.5g

how to make Mississippi Pot Roast – step by step photos

Ingredients for Mississippi pot roast.

Swirl ½ Tbsp of canola oil in a sauté pan and heat it over medium-high heat. Make sure your sauté pan is big enough to fit your roast!

A chuck roast sauteing in a skillet.

Once the oil is hot, add the 2.8 lb chuck roast and sear each side for 3-4 minutes. Don’t wiggle the roast around in the pan; we want to leave it be! Leaving it to sear undisturbed will create the perfect sear on each side. I like to use metal tongs to flip my roast because it’s pretty heavy. When done, transfer the chuck roast to your crock pot.

Pepperoncini juice deglazing a skillet.

Using a whisk, deglaze the sauté pan you seared the roast in with ¼ cup pepperoncini juice (reserved from the jar of pepperoncini). Take the pan off the heat.

Ranch and brown gravy mix added to a crockpot with a chuck roast.

Sprinkle the roast with 1 packet of ranch seasoning and 1 packet of brown gravy seasoning (or au jus) mix.

Pepperoncini juice added to a crockpot with chuck roast and ranch seasonings.

Pour the pepperoncini juice from the sauté pan over the top of your chuck roast.

Cubed butter and pepperoncini added to a crockpot with chuck roast.

Dot the top of the roast with ½ a stick of cubed butter and place 5 pepperoncini peppers on top.

Finished Mississippi pot roast in a crockpot.

Add the crockpot lid and cook the roast on LOW for 8-10 hours. Don’t take the lid off the crockpot for at least 8 hours!

Two forks pulling the meat for Mississippi pot roast apart in a crockpot.

I like to check the meat at the 8-hour mark with a fork. If it falls apart easily, I know it’s done!

Overhead view of mississippi pot roast on a plate with mashed potatoes and green beans.

More Easy Crockpot Dinners

The post Mississippi Pot Roast appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/mississippi-pot-roast/feed/ 8 Roasted Garlic https://www.budgetbytes.com/roasted-garlic/ https://www.budgetbytes.com/roasted-garlic/#comments Tue, 28 Jan 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=71042 Oven Roasted Garlic is creamy, buttery, and nutty all at the same time. Easy to batch prep and store for quick additions to dinners throughout the week!

The post Roasted Garlic appeared first on Budget Bytes.

]]> Garlic is one of my favorite ingredients. Being a member of the allium family, along with my favorite ingredient of all time (onions), this should come as no surprise! It’s truly the perfect condiment, too, as you’re about to discover once you get one whiff of this oven Roasted Garlic. Squeeze these little flavor bombs onto some crusty sourdough bread, add them to soups, salad dressings, pickles, or pasta—you name it. The mellowed, slightly caramelized flavor of roasted garlic makes everything taste better!

Overhead view of 3 heads of roasted garlic on a piece of foil.

I like to roast garlic as a part of my weekly meal prep. It’s full of vitamins and minerals like Vitamin C, calcium, and zinc, and it’s also antibacterial and antifungal (I love a multi-tasking ingredient!). If I know I’m making some salad dressings or planning an easy weeknight pasta dinner, I’ll roast a few bulbs of garlic ahead of time to make the rest of my prep a breeze. It’s sweeter and has more depth of flavor than raw garlic, which is typically described as spicy or hot. I love garlic all ways, but roasting it is extra special because the cloves become soft and spreadable, which is perfect for adding to a pureed soup or kicking your usual avocado toast up a notch!

Ingredients

Alongside aluminum foil, here’s what you’ll need to roast garlic:

  • Garlic: I roast three heads of garlic in the directions below, but you can easily roast more or fewer depending on your needs. This is a great recipe to batch because it stores well in the fridge OR freezer!
  • Olive Oil: Drizzle a little olive oil over each garlic bulb to help the cloves roast and become deliciously caramelized. The oil also stops the garlic from drying out too quickly in the oven.
  • Salt: This seasons the garlic and helps draw out moisture, which intensifies its natural sweetness and rich flavor.

How to Use Roasted Garlic

Pretty much any recipe that calls for raw garlic can be swapped for roasted garlic. And because the flavor is mellower, it’s also perfect for anyone who’s usually sensitive to the taste of garlic. Here are some of my favorite ways to use it:

  • Spread on toast, crackers, or pita bread
  • Mix into mashed potatoes
  • Add to soups, stews, and sauces
  • Blend into homemade white bean hummus or pesto
  • Add to salad dressings
  • Mix with softened butter to create a compound butter
  • Combine with mayonnaise to make an aioli-like dip
  • Spread on bruschetta before adding the tomato topping
  • Use in marinades or rubs for meats and vegetables

Storage Instructions

This recipe for roasted garlic is a great one to batch and store for later. If using the garlic fairly soon, store it in an airtight container in the fridge for up to 4 days. You can also freeze roasted garlic cloves for longer storage. Depending on how you plan to use them, you can peel the cloves, lay them on a baking sheet, and flash-freeze for an hour before transferring them to a freezer-safe bag or container.

Alternatively, you can mash the cloves into a paste and freeze them in ice cube trays for easy portioning (you can pop out a cube or two at a time to add directly to soups, sauces, or stews!). Frozen roasted garlic is good for about 3 months in the freezer.

Side view of two head of roasted garlic on a plate with a knife and some garlic cloves.
Print

Roasted Garlic Recipe

Oven Roasted Garlic is creamy, buttery, and nutty all at the same time. Easy to batch prep and store for quick additions to dinners throughout the week!
Course Side Dish
Cuisine General
Total Cost ($1.97 recipe / $0.65 per head)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 bulbs
Calories 83kcal
Author Jess Rice

Equipment

  • Aluminum foil

Ingredients

  • 3 heads of garlic $1.74
  • 1 Tbsp olive oil $0.22
  • ½ tsp salt $0.01

Instructions

  • Preheat oven to 400°F. Cut the top off each bulb of garlic so the tops of some of the cloves are exposed.*
  • Peel away some of the excess paper to clean them up a bit.
  • Transfer the prepared bulbs of garlic (and the little pieces saved from the top of each!) to a piece of aluminum foil. Pour the olive oil over the garlic and sprinkle with salt.
  • Wrap the garlic up together in the aluminum foil and place on a baking sheet in the oven. Roast in the oven for 30 minutes.

See how we calculate recipe costs here.

Notes

*You don’t want to cut off too much; just enough so the oil can permeate the entire head of garlic! I like to save the little tops of the garlic I chopped off and roast those, too.

Nutrition

Serving: 1bulb | Calories: 83kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Sodium: 392mg | Fiber: 1g
Close up of 3 heads of roasted garlic on a piece of foil.

How to Make Roasted Garlic – Step by Step Photos

Three heads of garlic on a wooden cutting board.

Preheat your oven to 400F. Slice off the top of 3 garlic bulbs to reveal the cloves beneath, being careful not to cut too much off! We just want to expose the cloves so the oil can seep in and roast them to perfection. Save the little pieces of garlic you chopped off, as you can roast them, too.

Hands peeling some of the skin off a head of garlic.

Peel away any papery skin to clean them up a bit.

Salt being sprinkled over three heads of garlic on a piece of foil.

Place the prepared bulbs of garlic (and the little pieces saved from the top of each!) onto a piece of aluminum foil. Pour 1 Tbsp of olive oil over the garlic and sprinkle them with ½ tsp salt, equally dividing both the oil and salt between each bulb.

Three heads of garlic wrapped in foil.

Fold the aluminum foil over the garlic bulbs, wrapping them securely together. Make sure they’re fully covered with the foil.

Freshly roasted garlic on a sheet of foil.

Place the wrapped garlic bulbs onto a baking sheet and roast for 30 minutes. They’re now ready to be used in any recipe you like!

Overhead view of roasted garlic on a plate.

Easy Recipes with Garlic

The post Roasted Garlic appeared first on Budget Bytes.

]]> https://www.budgetbytes.com/roasted-garlic/feed/ 6 Greek Salad https://www.budgetbytes.com/greek-salad/ https://www.budgetbytes.com/greek-salad/#comments Fri, 24 Jan 2025 14:30:00 +0000 https://www.budgetbytes.com/?p=108570 This easy Greek Salad recipe is full of fresh flavors and includes the most delicious homemade Greek dressing! A simple side dish for ANY meal.

The post Greek Salad appeared first on Budget Bytes.

]]> Listen, I know it’s probably weird, but if I had to choose a last meal, it would be a salad, 100%! Not a steak, burger, or fried chicken…a crispy, fresh, clean salad, and this easy Greek Salad is top of my list! Feta cheese, grape tomatoes, Kalamata olives, and romaine lettuce are drizzled in the most addictive Greek dressing, which takes me just minutes to make. It’s the perfect budget-friendly (high-yield!) meal prep recipe, and you can customize it with whatever proteins you like best. Or do as I do and enjoy it as-is!

Overhead view of a serving bowl of greek salad.

What is a Greek Salad?

A traditional Greek salad, also known as Horiatiki or ‘Greek village salad,’ is made with fresh, summery ingredients commonly found in Greek cuisine. It usually includes feta cheese, tomatoes, cucumbers, red onions, olives, and oregano, which is dressed in a simple combination of olive oil, herbs, and sometimes vinegar (or lemon juice). In Greece, this salad rarely includes lettuce (region dependent), but in the American variation, romaine lettuce is often added. My recipe is more akin to the salads you’d find in Greek restaurants in the US, as I love the added crunch and texture of romaine lettuce in this dish!

Ingredients

Here’s what you’ll need to make this recipe for Greek salad:

  • Romaine Lettuce: The perfect filler ingredient to stretch this salad further and make it more substantial on a budget (which is what we’re all about here at Budget Bytes!).
  • Feta Cheese: Adds a salty, tangy, creamy flavor that brings everything together. I crumble it up so each bite has a bit of cheese, and I also add some to the dressing for extra flavor.
  • Pitted Kalamata Olives: Another signature ingredient in a Greek salad—these olives have a distinct flavor and add a bit more saltiness. Shop around for the best prices on these! A Mediterranean mix, as I use in my marinated olives recipe, will also work in a pinch.
  • Grape Tomatoes: These juicy tomatoes add color and texture. I love grape tomatoes, but you can substitute them with cherry tomatoes if they’re priced better at the store.
  • Cucumber: Adds a crisp, cool crunch that balances out the saltiness from the feta and olives. I peel half of it, leaving some of the skin to create a striped pattern for both aesthetics and texture!
  • Red Onion: I thinly slice half a red onion for a punch of flavor.
  • Greek Dressing: I use red wine vinegar, olive oil, honey, salt, black pepper, fresh oregano, olive brine (from the Kalamata olives), Dijon mustard, garlic, and crumbled feta cheese to make my homemade dressing. It’s sweet, tangy, and perfectly balanced—while highlighting the Greek flavors in the salad.

What Else Can I Add?

I’m all about making the most of what you’ve got! So, feel free to add some additional ingredients to this Greek salad recipe if you have them on hand. Here are a few ideas:

Recipe Tips!

  1. Shock the onion if you don’t like the raw bite. And no, I don’t mean to scare it! You can ‘shock’ an onion by adding the slices to a bowl of cold water for 10-15 minutes. This will mellow out the sharpness and make it more palatable for those who are sensitive to raw onion.
  2. Use fresh oregano, not dried. Oregano is an anti-inflammatory, anti-bacterial, and antioxidant powerhouse in any form. But in this recipe, you should use fresh oregano as it adds a bright, herbaceous flavor to the dressing that’s hard to replicate with dried oregano. Dried herbs are best saved for long-cooking dishes, like stews, soups, and roasts, where they have a chance to rehydrate and release their flavors. I always recommend using whatever type of herb a recipe calls for, and in this case, that’s fresh oregano!
  3. Your dressing will separate, and that’s okay. Because this homemade dressing doesn’t contain emulsifiers or stabilizers like store-bought dressings, it will naturally separate. I just give it a good shake or stir before using it again.

Serving Suggestions

No matter what you serve this salad with, it NEEDS some sort of bread to sop up the delicious dressing. I usually go for pita bread because it’s traditional and delicious, but any crusty bread will do. It also pairs well with grilled meats, roasted vegetables, or any of the mix-ins I mentioned above for an easy lunch option. However, if you want to create a full Greek-inspired meal, I recommend serving it with our Greek chicken wraps or sheet pan Greek chicken and vegetables!

How to Meal Prep Greek Salad

This salad is perfect for meal prepping…but only when stored correctly. No one wants a wilted, sad Greek salad! I recommend keeping the dressing separate from the rest of the ingredients until ready to serve. The dressing is good for up to 1 week when stored in an airtight container in the fridge.

Wash and thoroughly dry your veggies. Chop them ahead of time and crumble the feta, but keep them stored in separate airtight containers. Add a paper towel to each container of veggies to absorb any excess moisture and keep them fresh. When ready to serve, simply toss everything together and enjoy! You can store the salad pre-mixed (without the dressing), but the lettuce can wilt quicker this way.

Overhead close up of a bowl of greek salad.
Overhead view of a bowl of greek salad.
Print

Greek Salad Recipe

This easy Greek Salad recipe is full of fresh flavors and includes the most delicious homemade Greek dressing! A simple side dish for ANY meal.
Course Salad
Cuisine Greek, Mediterranean
Total Cost ($11.37 recipe / $1.42 serving)
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings (2 cups each)
Calories 219kcal
Author Jess Rice

Ingredients

Dressing Ingredients

  • ⅓ cup red wine vinegar $0.53
  • 1 Tbsp honey $0.15
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.10
  • 2 tsp fresh oregano $0.22
  • 2 Tbsp olive brine $0.00
  • 1 tsp Dijon mustard $0.02
  • 1 Tbsp feta cheese, crumbled $0.27
  • 4 cloves garlic, minced $0.24
  • ½ cup olive oil $1.55

Salad Ingredients

  • 3 heads romaine, rinsed and chopped into bite-sized pieces* $3.42
  • ⅓ block of feta cheese + 1 Tbsp, about 3 oz, crumbled and divided** $1.35
  • ⅓ cup pitted Kalamata olives, chopped $1.44
  • 1 cup grape tomatoes, halved $0.82
  • 1 cucumber, peeled and diced $0.72
  • ½ red onion, sliced thin $0.53

Instructions

  • Gather the dressing ingredients (red wine vinegar, honey, salt, black pepper, fresh oregano, olive brine, Dijon mustard, crumbled feta cheese, and minced garlic).
  • Whisk all dressing ingredients together, streaming oil in slowly, and set aside.***
  • Gather salad ingredients; rinse and chop romaine, crumble feta, chop Kalamata olives, halve tomatoes, peel and dice cucumbers, and julienne (slice thinly) red onion.
  • Toss all ingredients together with a drizzle of salad dressing until it’s dressed to your liking. Save any leftover dressing in the refrigerator for up to one week.

See how we calculate recipe costs here.

Notes

*I usually end up having to pick off a few of the outer leaves on each head of lettuce because they’re wilted or bruised beyond crispiness! I intended to only use 2 heads of lettuce (the kind that come in the 3 packs at the grocery store) but because some of the leaves looked a little sad, I used all 3.
**Reserve 1 Tbsp of crumbled feta cheese for the dressing
***This dressing is a “temporary emulsion”, so you will want to give it a good whisk (or a shake if you made it in a jar) before dressing your salad.

Nutrition

Serving: 1serving (2 cups) | Calories: 219kcal | Carbohydrates: 13g | Protein: 5g | Fat: 18g | Sodium: 502mg | Fiber: 6g

how to make Greek Salad – step by step photos

Overhead view of the ingredients for greek salad dressing on a wooden cutting board.

Gather ⅓ cup red wine vinegar, 1 Tbsp honey, ½ tsp salt, ½ tsp black pepper, 2 tsp fresh oregano, 2 Tbsp olive brine, 1 tsp Dijon mustard, 1 Tbsp crumbled feta cheese, and 4 cloves minced garlic to make your salad dressing.

Overhead view of greek salad dressing in a bowl.

Whisk all dressing ingredients together until combined. Stream in ½ cup of olive oil slowly while still whisking, and set aside.

Over head view of greek salad ingredients on a wooden cutting board.

Gather your salad ingredients; rinse and chop 3 heads romaine, crumble ⅓ block of feta, chop ⅓ cup Kalamata olives, slice 1 cup of grape tomatoes in half, peel and dice 1 cucumber, and julienne (slice thinly) ½ a red onion.

Greek salad dressing being poured into a bowl of greek salad.

Add all the salad ingredients to a bowl and add a drizzle of the homemade dressing. Start with a small amount, as you can always add more to taste.

Greek salad being tossed in a bowl.

Toss the salad with the dressing, adding more dressing as needed, until it’s dressed to your liking.

Overhead view of a greek salad in a bowl.

Store any leftover dressing in the refrigerator for up to one week. Serve your delicious Greek tomato salad, and enjoy!

Overhead view of a bowl of greek salad.

More Feta Salad Recipes

The post Greek Salad appeared first on Budget Bytes.

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