Grilled Chicken

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted!

The post Grilled Chicken appeared first on Budget Bytes.

During grilling season, I make this Grilled Chicken for my family at least once a week. It’s one of those simple recipes that works for even the pickiest eaters! I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted! Everyone at my house loves this chicken, and the delicious char from grilling takes the flavor to the next level.

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Juicy grilled chicken is a staple at my house this time of year. I never have to worry if my picky toddler will finish her dinner or if my husband will go back for seconds. It’s one of the magical recipes that’s a winner every time. The best part is, the leftovers are great to use in just about every Budget Bytes chicken salad recipe we have on the blog which makes lunches the rest of the week a no-brainer. To top it all off, using the grill means my house isn’t sweltering hot in the middle of the summer! Need I say more?

Ingredients

Here’s what you’ll need to make grilled chicken:

  • Chicken: I like large boneless skinless chicken breasts for this recipe. They’re easy to divide in half and pound nice and thin for a tender bite. I grabbed a 2-pack that weighed in at 1.61 lbs. so there was plenty of chicken for everyone.
  • Brine: A simple mixture of kosher salt, granulated sugar, and water infuses the chicken with flavor, helps to combat moisture loss, and makes the meat super tender.
  • Spice Rub: A blend of salt, pepper, cayenne pepper, garlic powder, smoked paprika, onion powder, and brown sugar creates a savory, spicy, and smoky flavor with just a hint of sweetness.

Serving Suggestions

I love serving this grilled chicken sliced over a fresh green salad, but it’s truly so versatile! Lemon butter green beans, cheesy broccoli rice, or grilled vegetable pasta salad would all be delicious with this tasty chicken recipe. A light drizzle of Homemade Balsamic Glaze can take your grilled chicken to the next level!

Tips and Notes

  • Make sure to use kosher salt for the brine. The flat, flaky crystals dissolve extremely well in water and creates a crystal-clear brine.
  • Don’t skip the brown sugar; it helps develop that beautiful char.
  • Putting the smooth part of the breast down on the grill first helps ensure you get those glorious grill marks on the top! So, start with the smooth side down to ensure you get some sexy grill marks on that bird!
  • If your chicken is sticking to the grill, allow it to cook for another minute or two. It should lift off easily when you flip.

Storage Instructions

I recommend storing leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.

Our Favorite Cost effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.

The Ninja Sizzle Smokeless Grill we ended up deciding on comes with a grill top and a flat top, so it’s perfect as a quick, clean option for grilling at home or even in an RV/camper. (I have since bought one for my chef kit and my in-laws bought one for their camper!)

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Grilled Chicken

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted!
Course Dinner, Lunch, Main
June 27, 2024 by Food

Turkey Burger

Fire up the grill for a juicy, flavorful Turkey Burger! Made with soy sauce, Panko, and Parmesan, these burgers are so flavorful!

The post Turkey Burger appeared first on Budget Bytes.

We’ve got the grill fired up here at Budget Bytes and that means it’s officially summertime, baby! And what better way to kick off grilling season than with a juicy, flavorful Turkey Burger? I know the combination of soy sauce, panko, and parmesan might sound strange, but it’s the magical combination that put these turkey burgers on regular menu rotation at my house. My husband loves turkey burgers and always requests his with a slice of sharp cheddar cheese or extra grated Parmesan on top. Give it a try!

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Turkey burgers can be a tricky thing, but there’s no need to fear them! They are extremely lean in comparison to beef burgers, so it’s important to pay close attention and pull them as soon as they reach the proper temperature to prevent them from turning out dry. If you REALLY want to enjoy your turkey burger, step one is: don’t expect it to be like a beef burger. Get ready for a completely different experience (and new future craving!)

Ingredients

Here’s what you’ll need to make a turkey burger:

  • Ground Turkey: I found 85% lean and 15% fat to be the best ground turkey for turkey burgers, but any fat % will come out delicious with this recipe.
  • Soy Sauce: Adds seasoning and a pop of umami to the turkey.
  • Parmesan Cheese: Gives this burger some of the fat content it would otherwise be missing.
  • Panko Breadcrumbs: Helps give the turkey a more pleasant texture… do not skip the panko! During my recipe testing, I found that panko specifically sends this burger over the top whereas regular breadcrumbs didn’t help the texture as much.
  • Hamburger Buns: Of course, you can’t have a burger without a delicious bun! I recommend using your favorite store-bought buns.

Toppings

This simple turkey burger recipe leaves plenty of room for interpretation, so raid the fridge and create your masterpiece! I added lettuce, tomato, red onion, and sharp cheddar cheese to mine. Here are some other ideas:

Tips and Notes

  • Turkey burgers, in general, have a much softer texture than a beef burger with a mild flavor. It’s important to use binders (cheese and breadcrumbs in this case) to keep the meat from falling apart and to keep the texture being too soft or mushy.
  • I find flattening any burger patties a little extra helps keep them from tightening up into little meatballs during the cooking process. When we apply heat to protein during the cooking process, the protein contracts, which causes ground meat to shrink a bit on the grill.
  • Handle the burger patties gently, and resist the urge to flip them often on the grill to keep them from falling apart.
  • I like to pull my turkey burgers off the grill when they are around 160°F. Then, I cover them with aluminum foil and let them rest for up to 5 minutes so they finish cooking but stay nice and juicy.

Serving Suggestions

I love serving a healthy turkey burger with a side of Super Fresh Cucumber Tomato Salad and Air Fryer Potatoes. It’s all about balance!

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Turkey Burger

Fire up the grill for a juicy, flavorful Turkey Burger! Made with soy sauce, panko, and parmesan, these burgers are so flavorful!
Course Dinner, Main Course
Cuisine American
Total Cost ($7.15 recipe / $1.78 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (1/4-pound) burgers
Calories 293kcal
Author
June 27, 2024 by Food

Strawberry Cookies

Strawberry cookies are tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal– no artificial colors or flavors!

The post Strawberry Cookies appeared first on Budget Bytes.

Summer is strawberry season, and you better believe I am always out picking farm-fresh strawberries the first day the U-pick farms open. My favorite thing to do with strawberries (besides eat them by the handful) is make these chewy strawberry cookies. They’re tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal– no artificial coloring or flavoring here. Just sweet strawberries and some creamy white chocolate chips– yum!

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What Are Strawberry Cookies?

These strawberry cookies are a sort of cross between chocolate chip cookies and strawberry muffin tops. They’re richly flavored with salted butter, white and light brown sugar, and vanilla extract. The fresh strawberry pieces add tons of bright flavor and a unique texture, and the white chocolate chips add pops of sweetness.

Ingredients

Here’s what you’ll need to make strawberry cookies:

  • Strawberries: Fresh strawberries work best. If you’d like to use frozen, let them thaw completely and drain off any excess water before combining with the lemon juice. Shout out to Slate Farms in Clarksville TN for growing these beautiful strawberries!
  • Lemon Juice: Helps macerate the strawberries to bring out their juices and enhances their natural flavor.
  • Salted Butter: Makes these cookies moist and tender.
  • Sugar: I used a combination of light brown sugar and granulated sugar for depth of flavor and extra moisture.
  • Egg: Helps bind the cookies together.
  • Vanilla Extract: Enhances the sweetness of the cookies.
  • All-Purpose Flour: Gives these cookies their structure.
  • Sea Salt: Enhances the natural flavor of the cookies.
  • Baking Powder: Helps keep the cookies from turning out dense.
  • White Chocolate Chips: Add a pop of sweetness and creaminess.

Storage Instructions

Store strawberry cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Tips and Notes

  • Fold gently when adding the strawberries to the dough so they don’t get crushed or turn the dough completely pink.
  • I do not recommend storing the dough to bake later, as the longer the dough sits with the wet strawberries in it, the more moisture they release, negatively impacting the texture of the cookies.
  • If you don’t have a 2-ounce cookie scoop, you can measure the dough with a 1/4 measuring cup and roll it between your palms. Smaller cookie scoops also work, but 2-ounces makes for a nice big cafe-style cookie which is what I was after.
  • These cookies tend to spread in the oven, so to get that beautiful round shape, take a round cookie cutter or cup with a larger diameter and gently swirl it around the cookies as soon as they come out of the oven.

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Strawberry Cookies

Strawberry cookies are tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal– no artificial colors or flavors!
Course Dessert
Cuisine American
Total Cost ($5.61 recipe / $0.35 serving)
June 27, 2024 by Food

Grilled Salmon

Grilled salmon is so simple and delicious– perfect for summer when perhaps you’re trying to eat a little lighter.

The post Grilled Salmon appeared first on Budget Bytes.

Salmon is a real treat, but with a little bit of planning, I have found it can be enjoyed any time of year! Nice cuts of salmon are available fresh and/or frozen pretty much everywhere these days, making this Grilled Salmon recipe one that is great to have in your back pocket, especially during Summer.

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When I was pregnant with my daughter, the only thing I craved that wasn’t sour fruits or crunchy veggies was salmon! My body must have been onto something because this recipe for Grilled Salmon goes perfectly with a squeeze of sour grilled lemon and vegetables of any kind! I found a great deal on skin-on wild-caught salmon at Walmart for this recipe, making it cost effective as well as delicious.

Ingredients

Here’s what you’ll need to make grilled salmon:

  • Salmon: I found fresh Atlantic salmon on a good sale, so that’s what I used. I often find frozen salmon to be cheaper– just thaw before using.
  • Lemon: Adds freshness and a little bit of sourness.
  • Vegetable Oil: Helps the salmon grill without sticking.
  • Salt and Pepper: Enhance the natural flavor of the fish.

What Else Can I Add?

I kept things basic for this grilled salmon recipe, but it’s easy to season with your favorite spice blends, like:

Serving Suggestions

I love this grilled salmon served with rice, sauteed asparagus, wedges of fresh grilled lemon, and a dollop of our Tzaziki Sauce!

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Grilled Salmon

Grilled salmon is so simple and delicious– perfect for summer when perhaps you’re trying to eat a little lighter.
Course Dinner, Main Course
Cuisine American
Total Cost ($9.27 recipe / $3.09 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
June 27, 2024 by Food

Fried Green Tomatoes

“TOWANDA!” These fried green tomatoes are crispy, crunchy, and so flavorful! Coated in crispy cornmeal and fried to golden perfection!

The post Fried Green Tomatoes appeared first on Budget Bytes.

I absolutely love making my crispy fried green tomatoes with a tangy buttermilk batter. I spent hours testing different versions until I found the perfect recipe. The crispy batter fried onto each slice creates a perfectly crunchy crust. The inside is juicy and the ultimate bite of Summer. These tomatoes are a standout dish that always impresses at any meal!

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“TOWANDA!” Have you ever seen the 1991 movie, “Fried Green Tomatoes”? If you’ve never seen it, you need to run to the grocery store (or outside to your own garden), gather up some plump green tomatoes, and put this recipe into action. It’s time to plan a movie night with your best girlfriends! It’s one of my favorites— and so is this recipe.

What Are Fried Green Tomatoes?

Fried green tomatoes are just what they sound like— green (unripe) tomatoes coated in a crispy breading and fried to golden perfection! Green tomatoes have a tart flavor and a firmer texture than fully-ripe tomatoes. I made these for Easter Brunch and have made them quite a few times since.

The fry mix really clings to these tomatoes thanks to the initial flour step and the tangy, rich, sticky, and creamy buttermilk egg dredge. The result is a perfect, crisp crust on each and every slice of green tomato. The batter is thick enough to stand up to the thick cuts of tangy green tomato, making these a true showstopper at Sunday Supper. They. Are. Perfect.

Ingredients

Here’s what you’ll need to make fried green tomatoes:

  • Green Tomatoes: These underripe tomatoes can be found at farmers’ markets and the grocery store in early springtime and towards the end of tomato season. If you grow your own tomatoes, don’t be afraid to pluck a few before they ripen!
  • All-Purpose Flour: Helps seal in the moisture of each tomato slice and helps bind the egg and buttermilk to the tomatoes.
  • Cornmeal: Adds a delightful crunch and a slightly sweet flavor. This gives the tomatoes a perfect texture!
  • BBQ Rub Powder: If you can’t find BBQ seasoning, you can skip this and save a little money, but it definitely adds great flavor and contributes to the beautiful color once fried!
  • Salt and Pepper: Enhances the natural flavor of the tomatoes.
  • Eggs and Buttermilk: Form a culinary glue to help the seasoned cornmeal stick to the tomatoes.
  • Canola Oil: Helps the tomatoes fry up crispy and golden brown.

Can I Fry Red Tomatoes?

In my experience, red tomatoes are usually too juicy for frying. They have a softer texture and are too wet for the breading to really stick properly. Underripe green tomatoes are the best choice for this recipe.

Tips and Suggestions

  • I like to slice off just a sliver from the end of each tomato where the rounded bottom and stem are, so I can use as much of the tomato as possible. Doing this ensures there’s enough of the moist inner part of the tomato surface exposed for all of the yummy ingredients to stick to.
  • Using just cornmeal to coat these tomatoes caused the breading to fall off, so I mixed in flour to help bind everything together. The method in this recipe yields a perfect fried crust that covers the tomatoes completely!
  • You can flip the tomatoes as many times as you need to while frying, but I recommend babysitting them a bit! If you burn one batch, the next batch will have a burnt flavor, too. I like mine a little darker in color, but no one likes them burnt! If you watch the film, you’ll see Ruth would agree. 😉 Flipping them too often can sometimes make the breading fall off. Just keep an eye on them!
  • Fried treats are yummy in moderation, but leftover cooking oil is no fun! I found some great tips on using leftover fry oil that I thought you might enjoy.

Serving Suggestions

Fried Green Tomatoes can be served on their own (trust me, they are THAT good) or with our sriracha pimento cheese, crumbled goat’s cheese, homemade ranch dressing or BBQ sauce. (As Sipsey would say, “The secret’s in the sauce!”)

They’re also great to jazz up a classic BLT or can be served in a salad over a bed of mixed greens or arugula.

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Fried Green Tomatoes

I absolutely love making my crispy fried green tomatoes with a tangy buttermilk batter. I spent hours testing different versions until I found the perfect recipe. The crispy batter fried onto each slice creates a perfectly crunchy crust.
June 27, 2024 by Food
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