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POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!

Published: Thu, 22 Feb 2018 11:24:57 -0800

Copyright: Copyright 1976-2018 POPSUGAR Inc. All rights reserved.

No Need to Go Out - Make Olive Garden's Alfredo at Home!

Thu, 22 Feb 2018 09:45:11 -0800

Olive Garden's Chicken Alfredo is the most popular item at the restaurant, and for obvious reasons - it's so damn good. And what's even better than making Olive Garden plans is being able to stay home and eat it anyway. Thanks to this alfredo recipe straight from Olive Garden itself, you can have restaurant-quality pasta any time you want it. The beloved recipe for Olive Garden's alfredo hasn't changed since 1982, and after making it for yourself, you'll understand why. The fast and easy recipe requires nothing more than a few staples, like garlic, butter, heavy cream, and Parmesan cheese. In no time, the ingredients transform into the richest, most luscious sauce that perfectly coats fettuccine noodles. You can keep the meal vegetarian or top the dish with pan-seared chicken to make it just like Olive Garden's own menu item. RelatedGet the Dish: Olive Garden's Toasted Ravioli What are you waiting for? Cancel your dinner plans, put on your comfy clothes, pour yourself a glass of wine, and channel your inner Olive Garden chef with this foolproof comfort-food recipe. The only thing that's missing? The salad and breadsticks, of course. Alfredo From Olive Garden Ingredients3 tablespoons butter 1 tablespoon garlic, about 3 cloves, minced 3 tablespoons all-purpose flour 1 1/2 cup milk 1 1/2 cup heavy cream Salt and black pepper to taste 1/2 cup Parmesan cheese, grated 1/2 cup Romano cheese, grated Fresh parsley for garnish, optional Directions Melt the butter in a saucepan over medium heat and add garlic. Cook until fragrant but not browned, about 1 minute. Add the flour and cook, stirring to combine with the butter, for another minute. Slowly add the milk and heavy cream, whisking constantly, smoothing out any lumps. Season with a teaspoon of salt and 1/2 teaspoon pepper. Whisk in the cheese and simmer until thickened, stirring occasionally, about 5-10 minutes. Taste and adjust seasoning as needed. Remove from heat and serve the alfredo sauce with your favorite pasta, and with pan-seared chicken, if desired. Top with more grated Parmesan cheese and fresh parsley, if desired. Information Category Pasta, Main Dishes Cuisine Italian Yield 4-6 servings Cook Time 20 minutes [...]

What You Really Want to Know About The Pioneer Woman

Thu, 22 Feb 2018 09:40:51 -0800


Ree Drummond of The Pioneer Woman has made us all feel like we're part of the family with her ultracomforting recipes. If you're a huge fan, you probably already know she's the mother of four and a city girl who's completely in love with her country life. But do you know what she studied in college (hint: it's not culinary arts) or what her first Food Network appearance was? These questions and more are answered right here.

10 Secret Sauces That Will Change Your Life

Thu, 22 Feb 2018 09:20:58 -0800


Sauce simply makes foods more succulent. Though it's tempting to just crank open a can of tomato or butterscotch sauce, nothing beats homemade. These 10 recipes are ultrasimple, yet the flavor payoff is so worth it. Go ahead and put them on your cooking bucket list.

This Is How All Your Favorite Chefs Cook Bacon

Thu, 22 Feb 2018 08:00:18 -0800

If you believe that bacon is one of the world's greatest treasures, you're going to want to keep reading. While you obviously know how to make bacon (either in a skillet or in the oven), you might not realize how many other cooking methods there are that can make it even more delicious. Allow us to offer you some bacon-making inspiration from some of our favorite celebrity chefs, from brining to glazing and more. You might just find your new go-to breakfast recipe. Ina Garten: Oven Roasted Sometimes Ina Garten, Food Network queen, goes for simplicity over complexity, as evidenced by her oven-roasted bacon recipe. That five-star rating doesn't lie, either. If you've got store-bought applewood smoked bacon, you're just a simple technique away from perfectly crispy bacon. RelatedThis Is How All Your Favorite Chefs Make Scrambled Eggs Michael Symon: From Scratch Chef Michael Symon doesn't mess around when it comes to bacon. His homemade bacon recipe starts with five pounds of skin-on pork belly, which is then coated in a spice rub and refrigerated for up to 10 days. While that seems like a lot of work, it's worth the effort if you love bacon. One commenter wrote, "This recipe rocks! It was well worth the 10 day wait. I followed it to a T and it was delicious. Better than the bacon I get from the butcher." If you've ever wanted to attempt entirely scratch-made bacon, this recipe is a keeper. Alex Guarnaschelli: Candied If your idea of good bacon involves sweet, salty, and sticky, you need Alex Guarnaschelli's candied bacon recipe. Thanks to a coating of finely ground black pepper and light brown sugar, the slow-roasted bacon develops a saucy coating that's finger-licking good. RelatedThis Is How All Your Favorite Chefs Make Grilled Cheese Alton Brown: Brined For 3 Days With a brine made of sugar, salt, molasses, and apple cider, Alton marinates raw pork belly for three days to achieve his Iron Chef's bacon results. Once the meat is ready, Alton's tip for baking the bacon in the oven is to line the pan with paper towels to soak up the fat and prevent smoking. Bobby Flay: Maple-Dijon Glazed Bobby Flay's maple-dijon- and black-pepper-glazed bacon is next level. By combining the flavors of maple syrup, dijon mustard, and smoked bacon, you'll get a sweet-salty-tangy bite that's hard to resist. [...]

An Acai Bowl Is Like a Smoothie You Eat With a Spoon

Thu, 22 Feb 2018 07:00:45 -0800

Until recently, I was a major acai bowl skeptic. Quite simply, I didn't get the hype. What could be so great about a smoothie you eat from a bowl? But that's the thing: this seemingly minor change-up is exactly what makes it special. Instead of slurping down a smoothie, it asks you to take it slow and spoon up (and chew) each and every bite. As for how it tastes, purply-pink acai powder is at once tangy and bitter; it adds plenty of oomph to an otherwise more-or-less-standard fruit and nut drink. Where the real fun lies is in the toppings: an assortment of sliced fruits or berries are a must, as are a drizzle of honey and a sprinkling of bee pollen; bulk it up with some dried goji berries, granola, coconut, or chia seeds if you like. Really, the options are nearly endless. Deluxe Acai Bowl Adapted from Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl Notes For best results, use a high-powered blender like a Vitamix; as the acai bowl base is thicker than a smoothie, blenders with lower horsepower may have trouble processing it. Ingredients2 cups (10 1/2 ounces) frozen strawberries 2 frozen sliced bananas 4 tablespoons acai powder 1 cup unsweetened almond milk (or milk of choice), plus more as needed 2 tablespoons nut or seed butter (I used almond) 1/2 to 1 tablespoon honey, to taste Toppings: Fresh fruit, sliced (I used bananas, strawberries, and raspberries) Bee pollen Clear, runny honey Granola (optional) Unsweetened coconut flakes (optional) Dried goji berries (optional) Chia or hemp seeds (optional) Directions Add the frozen fruits, acai powder, almond milk, nut or seed butter, and honey to a blender. Blend until creamy and smooth, adding extra almond milk as needed to get the blender running. Aim for a frozen-yogurt consistency (it should be thicker than a smoothie). Spoon the acai mixture into bowls and top with sliced fruit, bee pollen, a drizzle of honey, and the optional toppings (if using). Information Category Breakfast/Brunch Yield Serves 2 [...]

Starbucks Is Releasing the Coolest Color-Changing Cold Brew - but Only in Asia!

Thu, 22 Feb 2018 07:00:43 -0800


There's good news and bad news about the latest drinks from Starbucks, but let's start with the good news. Intriguing beverages like color-changing cold brew and a Macadamia Cocoa Cappuccino are arriving on menus on Feb. 20, and they look downright perfect. The bad news? They're only available in select stores in Asia. But even though you won't be able to order these limited-edition drinks in the US, you'll want to partially satisfy your craving by checking out the drool-worthy descriptions.

The color-changing cold brew is made with an ingredient that has a naturally blue hue: butterfly pea flower tea. The Southeast Asian ingredient is paired with lemonade and cold brew for a uniquely refreshing take on iced coffee. In addition to the Butterfly Pea Lemonade Cold Brew, the Macadamia Cocoa Cappuccino and Tahitian Vanilla Macchiato sound equally delicious. We have a feeling these are going to show up on Instagram feeds immediately after they launch!

The Best New Grocery Store Snacks of 2017

Thu, 22 Feb 2018 06:00:23 -0800


If you're anything like us, you're constantly thinking about food . . . especially snacks. That's why we embarked on the quest of finding the best new grocery store snacks of 2017, and there were plenty of irresistible options. We found a lot of inventive products that made the cut throughout the year, from vegan "beef" jerky to pasta-inspired chips and more. Read on to discover all the best new snacks we discovered - 91, to be exact - and be sure to make note of the ones that deserve a spot in your own shopping cart. When it comes to snacks, more is more!

The 1 Thing You Should Never Put on a Sandwich, According to the Sandwich King Himself

Thu, 22 Feb 2018 05:30:04 -0800



The perfect sandwich is a delicate art, and if there's anyone who's perfected it, it's Food Network chef and sandwich king Jeff Mauro. Mauro spilled his sandwich dos and don'ts to us, along with his thoughts on fatherhood, cooking for kids, and the perfect sandwich bread. Keep reading to learn his best advice.

POPSUGAR: What's the ultimate breakfast sandwich?
Jeff Mauro: Perfectly griddled sausage patty, everything bagel, veggie cream cheese, and pickled jalapeños, of course.

PS: What's the worst thing anyone could put on a sandwich?
JM: Mealy tomatoes.

PS: What's the best sandwich bread ever?
JM: The answer is NONE. Each sandwich has at least one appropriate bread to act as the vehicle.

PS: Does your son eat what you cook? How do you get him to eat vegetables?
JM: Kind of. He always eats the protein we make, and starch (usually sweet potatoes) and veggies. He's still not eating salads or asparagus, but we've always fed him well-seasoned and well-balanced food. I guess the trick is, and mind you, I only have one kid, to really not give [kids] a choice. They have to at least taste everything you make.

PS: What's your ultimate Father's Day meal?
JM: My ideal Father's Day meal is a big grilled beef tenderloin. Pair that with tons of mushrooms, something cheesy, and lots of Mark West wine.

PS: What's the most fun thing about being a chef who is a dad?
JM: Taking pride in the fact that my boy knows and respects good food and where it comes from and what it takes to make it. Now with my restaurant Pork & Mindy's in Chicago, he can come hang out with me on the weekends and see food from that end of the business. Plus, I'm proud that my boy can crack an egg like a champ.

3 Ingenious Cooking Secrets Straight From an Italian Grandmother

Thu, 22 Feb 2018 05:15:03 -0800

Like many Italian cooks, Laura Vitale learned a lot from her Italian grandmother. Laura grew up spending time in the kitchen, cooked her way to the top, and now hosts Cooking Channel's Simply Laura and YouTube's Laura in the Kitchen, where she has more than 2 million subscribers. After speaking about her chili mac and cheese recipe with me, Laura shared some truly invaluable cooking tips that she learned from her Italian grandmother and that every home cook can benefit from. Get a free cooking lesson by remembering these three rules, straight from an unbeatable source. 1. Buy One Cheap Olive Oil and One Nice One If you cook with olive oil a lot, it's smart to have one cheap bottle and one higher quality, more expensive bottle. "There should be two different kinds of olive oil you keep on hand. This is something I've done my whole life because my mother and my grandmother do," Laura said. "When you have two different kinds of olive oil, a standard olive oil and a more expensive version, that more expensive version can be used to make no-cook sauces that have such potent, fresh flavor," like basil pesto and bruschetta. Save the cheaper olive oil for cooking dishes where the flavor won't be able to shine as much, like kale and white bean soup with Italian sausage. Related15 Life-Changing Cooking Secrets You Can Learn From Italians 2. Freeze Parmesan Rinds to Add to Soup You might think there's no use for a rind of parmesan cheese once you've grated every last strand, but that's not the case - in fact, you should be cooking with it. Laura notes that parmesan rinds are a crucial component to flavorful soups, saying, "Having a good base for your soup is so important; it's something that my grandma taught me. To make [soup] even better, you throw in a little bit of a wedge of parmigiano reggiano cheese in the pot as it cooks. It releases all that flavor as it cooks. It's not only just for garnish, but hits it at a much deeper level. I keep parmesan rinds in my freezer for times like this - it makes the biggest difference in the world." 3. Treat Time as an Ingredient The best cooking tip Laura received from her grandmother is to recognize that time is just as important of an ingredient as any other. "Never mistake the difference between what takes a long time to cook and what takes a long time to prepare. One of the most important things when it comes to cooking is time - allowing something to cook for a while and not rushing it. When you're cooking for someone, make sure it comes from the heart; it's a different experience. [My grandmother] says, 'Half the time I don't even want to eat, I just want to cook for people because it makes me feel good.'" [...]

The 1 Thing You Should Try Adding to Your Scrambled Eggs

Thu, 22 Feb 2018 04:30:40 -0800



Some people add milk to their scrambled eggs, some prefer heavy cream, and some scramble them in bacon fat. Even if you think you've tried it all, there's one sneaky ingredient you might not have added before, and that's worcestershire sauce. I found this idea in a Facebook comment on our post about how chefs scramble eggs, and I knew I wanted to try it myself because I'm a huge fan of the incredibly savory condiment. The sauce, which is typically used for steak and Bloody Marys, is made of anchovies (yes, really), garlic, vinegar, molasses, salt, onions, chili peppers, and other spices.


So how does it taste in scrambled eggs? It's interesting, but in a good way - I totally approve. I recommend adding 1/4 teaspoon of worcestershire sauce per two eggs and whisking everything together well before cooking your eggs low and slow. The sauce is already really salty, so you don't need to add any more salt. The eggs develop a slightly tangy, smoky, umami-rich flavor that's unlike any scrambled egg I've had before. If you have worcestershire sauce on hand anyway, give this a try. It just might become your favorite scrambled eggs recipe.

Gordon Ramsay Reveals the 1 Place You Should Never Eat

Thu, 22 Feb 2018 04:00:12 -0800



Sure, Gordon Ramsay has high standards, but is there really anything he would never eat? Turns out it's more of a place where he would never eat rather than one specific food - and that's on a plane. In an interview with Refinery29, Gordon revealed his feelings about airplane food and why those feelings might be justified. "There's no f*cking way I eat on planes," he said. "I worked for airlines for 10 years, so I know where this food's been and where it goes, and how long it took before it got on board." Yikes. The man has a point - there's no denying that airplane food is not the best.

So what's a traveler to do to avoid midflight hunger, according to the world-renowned chef? If you're like him, you'll make time to stop at a nice Italian restaurant for a little meat and cheese. "A nice selection of Italian meats, a little glass of red wine, some sliced apples or pears with some parmesan cheese," Gordon says of his ideal airport snack.

Alternatively, of course, you could eat at Gordon Ramsay's very own Plane Food, a restaurant in Terminal 5 of the London Heathrow Airport. There, you'll find truffle mac and cheese, Szechuan squid, and spicy tuna tartare . . . certainly nothing that's reheated in convection ovens on an airplane.

The Truth Behind Costco’s $5 Rotisserie Chicken

Thu, 22 Feb 2018 03:30:28 -0800


(image) Image Source: Flickr user terren in Virginia

We can always count on Dr. Oz to expose the truth about our favorite foods. He recently investigated the hidden ingredients in rotisserie chicken, and now we finally know why it's so addictive. He teamed up with award-winning writer Mark Schatzker to figure out why Americans can't get enough of the stuff, especially Costco's $5 rotisserie chicken.

The first shocking piece of information is that rotisserie chicken is often processed, in other words, "pre-seasoned in factories," and then shipped to supermarkets, where "an employee can put it on the skewer and cook it." You may already know part of what makes store-bought rotisserie chickens so tasty is that they're on the salty side, but the skin is also flavored with MSG and sugar, among other natural flavors. Similar to potato chips, this combination helps explain why we can never have too much rotisserie chicken. Despite the seemingly scariness of it all, Dr. Oz says it may be "one of the healthiest processed foods out there." And in similar Dr. Oz. fashion, he suggests taking off the skin to keep it healthier. But if that sounds like insanity, add other sides to your plate to avoid overeating.

Image Source: The Dr. Oz. Show

Watch the full video: Dr. Oz on rotisserie chicken

Media Files:

25 Recipes Starring Costco Rotisserie Chicken

Thu, 22 Feb 2018 02:35:03 -0800


The beauty of Costco rotisserie chicken is that it's cheap ($5), delicious, and extremely versatile. You can buy one at the beginning of the week and use it to make quick meals for days; it's the ultimate shortcut and meal-planning savior. Ahead, find inspiration for your next dinner with these 25 time-saving meals that all start with a Costco rotisserie chicken.

The Best Frozen Items From Costco

Thu, 22 Feb 2018 00:05:02 -0800


Here's looking at you, Costco freezer section. Yes, the items come in bulk, but since they're frozen, they'll last for practically forever. These are our favorites and go-to items, from staples like smoothie packets and ground beef to indulgences like mochi ice cream and frozen burritos. Go ahead and be that savvy, smart Costco grocery shopper we know you are.

40+ Recipes That Make Feeding a Crowd a Breeze

Wed, 21 Feb 2018 21:55:03 -0800


Cooking for a crowd, be it a large family gathering or a dinner party, can be a bit of a challenge. Most recipes are scaled to yield four to six servings, and while many can be doubled with some basic math, it's certainly nice to have a handful of options that can be made as is. Here, we've rounded up more than 40 recipes that serve at least eight, including a variety of casseroles, soups, and slow-cooker dishes.

20 Cozy Casserole Recipes

Wed, 21 Feb 2018 21:45:03 -0800


Whether you call them casseroles or hot dishes, there's no argument about the merits of these cozy, crowd-friendly recipes. We've rounded up the best options out there ranging from ultraclassic (think tuna noodle casserole) to creative spins (breakfast pancake lasagna).

Source: My Name is Yeh, Half Baked Harvest, Damn Delicious, How Sweet It Is

The 4 Most Common Mistakes You're Likely Making When Cooking Pasta

Wed, 21 Feb 2018 20:25:02 -0800

Pasta can seem like a simple and easy dish to enjoy any day of the week, and it can be, but there's more to that perfect plate of pasta than you think. Once you get down the right technique, you should be able to nail it every time; however, it's pretty likely that you've been making a few common mistakes you'd never expect. There are a couple factors that go into cooking pasta. Between sauce choices, types of pasta shape, and cook time, there's a lot that can go wrong, or at least not be executed properly. Here are a few tips for making a delicious pasta dish to keep in mind as you continue on your quest to pasta perfection. Related15 Italian Cooking Secrets That Will Change Your LifeThe Truth About Adding Olive Oil to Pasta Water 1. Pairing Pasta Shapes With the Correct Sauce The shape of pasta (with or without ridges, thick vs. thin, etc.) matters when it comes to picking a sauce. "Agnolotti, small stuffed pasta, is best served with a butter-based sauce," said Chef de Cuisine Tyler Houston from The James Kitchen + Bar in Chicago to POPSUGAR. For "fettuccine or tagliolini, [which are] longer and more flat, I love serving with an acidic tomato-based sauce," he said. "And with seafood rigatoni or any pasta with a hole in it, it is best served with a thicker tomato-based sauce so the pasta's hole can grab some of the sauce in each bite." A few heartier sauces include bolognese, standard marinara, and generally tomato-based sauces, he said. Lighter sauces might be with white wine, shallots, garlic, and thyme (great when paired with seafood). "You can achieve a lighter sauce by using the cheese grater to grate a tomato to begin the sauce," or use a "lemon butter-based sauce for a ravioli," he said. 2. Deciding the Right Cook Time Cooking time depends on the thickness of the pasta, Houston explained. "Fresh pasta obviously cooks faster than the dry variety. Cook time is also generally dependent on the type of pasta. Stuffed pastas (in general) float when getting close to being done; longer, thinner pasta really needs to be well-incorporated to sauce. Water needs to be at a rolling boil, not almost boiling or slightly warm," he said. "Cooking time for thicker pastas can be as long as 15 minutes," Houston said. "For the quickest cook time, use fresh pasta," which will get you dinner faster in about four minutes. A few examples: "Fettuccine is approximately 12 minutes, spaghetti is approximately 14 minutes, and for gnocchi, I recommend blanching it and shocking in boiling water (especially for restaurant dinner service). This greatly reduces cooking time (so it's five to seven minutes)," he said. 3. Figuring Out the Right Water-to-Salt Ratio You'll want to not be stingy with the water or salt. Yes, that means you should salt the pasta! "Usually people don't boil enough water. It needs to be a large enough pot and water that the pasta has room to separate and cook evenly and is not overcrowded, otherwise it will cook unevenly," said Joseph Flamm, executive chef at Spiaggia in Chicago. "If you want the inside of the noodle to be seasoned, salt your water. The salt level depends on what sauce is going with: for salty, parmesan-heavy sauces, use less salt in the water." "Generally, you do want to cook with incredibly salted water (think sea water). I think using the pasta cooking liquid is necessary to finish the sauce. It contains a fair amount of starch, which aids in emulsifying," Houston said. For finishing it off, "two ounces (a small ladle's worth) will allow the sauce to thicken from the starch in the water that's released when cooking pasta." Flamm agreed: "Cook your pasta until it's about tw[...]

Sparkling, Seltzer, Soda: A Primer on Carbonated Water

Wed, 21 Feb 2018 20:00:04 -0800



Soda water, seltzer, club soda, sparkling water, mineral water: there are so many different fizzy waters out there. Are they all the same thing?

Carbonated water - water into which carbon dioxide has been dissolved - is a broad term that encompasses all fizzy waters; it's used interchangeably with sparkling water and soda water (a prewar term for the same thing). Within this category, there are several distinctions: seltzer, club soda, and mineral water.

Seltzer and club soda have both been artificially produced by passing pressurized carbon dioxide through water, but while seltzer contains no added ingredients or flavorings, club soda contains additives such as table salt, sodium bicarbonate, or potassium bicarbonate to add a slightly salty flavor.

In contrast, an effervescent mineral water such as Perrier or San Pellegrino is water that contains naturally occurring carbonation and minerals. Since it's bottled directly from a natural source, it tends to be pricier and has a more delicate effervescence than other carbonated waters. For these reasons, it's typically enjoyed alone, rather than used as a drink mixer.

Chef Angela Davis on Switching Gears, Starting Small, and Finding Her Footing Through Food

Wed, 21 Feb 2018 18:05:03 -0800

Following Angela Davis on Twitter is such a joy. No, I'm not talking about iconic political activist Angela Davis (who, to my knowledge, does not have a social media account) but an equally courageous, self-assured black woman who happens to share the same name. This Angela is a self-taught cook, private chef, food blogger, and author who tweets from @TheKitchenista. She is a 35-year-old mom of two - her son, Jaden, is 14, and her daughter, Raven, is 3 - who has a specialty in comfort food and frequently communicates with her followers about everything from recipes and kitchen techniques to motherhood and the news of the day. She does so with a sense of humor and laid-back, cool-girl attitude; she's your best girlfriend who helps you stock a perfect pantry while you talk about Insecure, intersectional feminism, and the best way to cook ribs. Angela Davis's story is one that many young women can likely relate to. Many young women work a 9-to-5 job that doesn't quite satisfy them and try to develop a way to fulfill their passions on the side. Some even end up quitting or getting let go from those dissatisfying jobs and are faced head-on with the decision to either find another one or finally figure out a way to turn their hobbies and obsessions into a real business. Davis knows this internal struggle quite well. Before pursuing a culinary career, Davis was a full-time accountant in the construction industry, and her blog, The Kitchenista Diaries, was something she was doing in her spare time. The transition happened "out of necessity." "I was pregnant with my daughter and had to move back home and lost my job - kind of all at the same time," she told me over the phone from her home in Virginia. "I had a little bit of a network built up at that point; I had some opportunities to cook for a few people in person, and around that time I started selling recipes and e-books online." Davis did whatever she could to make a little bit of extra money and was also doing a lot of self-reflection. "I began realizing that I was actually happier standing in the kitchen all day than I was sitting at a desk," she told me. Being out of work was difficult on its own, but Davis recognized that being pregnant was going to make it harder to find another desk job, even if she wanted one. "It was like I had nothing to lose," she said. "All of these [cooking] opportunities were within reach, and I went for it. Once you have one win, it encourages you to keep going." The baby steps made her feel even more confident, and she began seeing the potential for success. The best part was that it was happening publicly and other people were able to see her brand. "It just kind of grew organically," Davis said. What started as a side hustle is now a full-fledged business: Davis has two online cookbooks - a holiday recipe collection and an appetizer handbook - for sale on her site, and when she's not testing recipes and photographing her dishes, she's catering events under the Kitchenista brand. "When I first started doing this, it was more of a personal goal to learn how to cook better, and I didn't even know at that time that along this journey it would become a career," she said. "As I got into it, teaching other people how to cook and encouraging them to kind of adopt that lifestyle at home became more of my platform." Food is personal, and once you realize that you are actually having an impact on somebody's day-to-day life - teaching them how to cook for themselves and their loved ones - it can be intoxicating. What Davis loves most about connecting with her follower[...]

A Better Way to Freeze Bananas For Smoothies, Banana Bread, and More

Wed, 21 Feb 2018 15:00:37 -0800



Don't toss out those overripe bananas! With a couple minutes of prep work, they can be transformed into frozen nuggets of gold, perfect for smoothies. Here's the best way to do it:

  1. Start with overripe, spotty bananas (they have much more flavor).
  2. Peel all of the bananas.
  3. Slice them into 1- to 2-inch chunks. (Smaller pieces are much easier on your blender; even a high-powered blender, like a Vitamix, will have trouble breaking down a whole banana.)
  4. Arrange them in a single layer on a parchment- (or wax-paper-) lined rimmed sheet pan. Don't just toss the unfrozen chunks into a freezer-safe bag; if you do this, they'll freeze into a brick of banana chunks that'll need to be chipped apart before using.
  5. Once frozen, transfer to freezer-safe bags. We like to separate them into individual bags that hold just enough banana chunks for a smoothie, so there's no guesswork (or measuring needed) when you're tired and looking to blitz your way to breakfast. For our go-to smoothie recipe, that means 1 1/2 bananas, but many other recipes use less.


Armed with a freezer full of banana bags, you'll always be ready for rich, creamy smoothies, vegan banana "ice cream," banana bread, or oatmeal (heat the chunks in a microwave until thawed before using).

Hot Cheetos-Infused Vanilla Ice Cream Is Real, and We Can't Help but Say Hot Damn!

Wed, 21 Feb 2018 13:45:14 -0800


We've seen Flamin' Hot Cheetos macarons, elote, bagels, and now there's . . . ice cream! Drill'd Ice Cream in Fountain Valley, CA, has a special ice cream called Hot as Hell, which is "a blend of vanilla ice cream and Hot Cheetos topped with crushed Hot Cheetos."

Take a minute to absorb that description, because if you love Hot Cheetos, then this is right up your alley. You get the satisfaction of having the chips mixed in with the ice cream and also dusted on top, lending the perfect texture and extra flavor. You can order it in a cup, a regular cone, or a unicone (a unicorn-inspired cone), so get ready to savor this swirly fire-and-ice combination.

17 Weeknight Dinner Recipes From The Pioneer Woman That Make Life Easier

Wed, 21 Feb 2018 13:10:03 -0800


We might not all be able to re-create Ree Drummond's picturesque ranch and gorgeous kitchen at home, but at least we can re-create her dinners. And if there's anyone you should be drawing weeknight dinner inspiration from, it's Ree, a mother of four and master of fast, easy, and comforting recipes that you can whip up in a flash. Ahead, we've rounded up 17 of The Pioneer Woman's best weeknight dinners that you'll actually look forward to cooking, like pasta with pesto cream sauce, garlic-lemon shrimp, sheet-pan pork chops, and more. All of these tried-and-true recipes will make your life easier (and tastier).

Get In on the Latest Dining Trend With This Easy Tuna Poke Bowl

Wed, 21 Feb 2018 13:00:46 -0800

As acai bowls have become mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for. A traditional Hawaiian seafood preparation - take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) - poke was (and continues to be) a major trend in the Los Angeles dining scene last year. While your neighborhood might not yet have its own build-your-own-poke-bowl spot, it's easy to get in on this delicious trend. Similar to a Japanese chirashi bowl, poke bowls are much simpler to assemble than they may seem. Whisk together a simple soy-sesame marinade, cube up avocado and sushi-grade tuna, gently toss it all together, and serve the poke over room-temperature rice. Add-ins are fun - we're partial to seaweed salad and pickled ginger, for their ease and intensity of flavor - but aren't necessary for enjoyment. We suggest bookmarking (or pinning) this recipe for the next time you want to impress with a minimum of effort (really, the shopping is the most crucial part here). Or, halve the recipe and treat yourself to a light, but decadent-seeming dinner. Poke Bowl With Avocado From Nicole Perry, POPSUGAR Food Notes Cut the tuna and avocado into bite-size pieces (roughly 3/4-inch). Many grocery store sushi counters sell seaweed salad; if you can't find it, it's not essential to the dish. Sushi-grade salmon can be substituted for the tuna, if you prefer a milder fish. Ingredients2 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon sesame seeds, plus more for garnish 1/2 teaspoon red pepper flakes 1 pound sushi-grade ahi tuna, cubed 2-3 scallions, thinly sliced 1 avocado For serving: Cooked brown rice, at room temperature Seaweed salad, optional Pickled ginger, optional Directions Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes. Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna. Add to the tuna, and gently mix together to distribute the avocado. To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger. Information Category Main Dishes Yield Serves 2-3 [...]

Curb Your Cereal Cravings With This Fruity Pebbles No-Bake Cheesecake

Wed, 21 Feb 2018 12:30:09 -0800

For every Fruity Pebbles-lover out there, this dessert has your name written all over it! Inspired by the Cereal Killer Pie from the Pie Hole in Los Angeles, we've taken one crazy treat and made it even better by taking the oven out of the equation. This is a decadent, delicious, and easy pie you can whip up in no time. Trust us, one bite and you'll be in cereal heaven. Fruity Pebbles No-Bake Cheesecake From Nicole Iizuka, POPSUGAR Food Ingredients4 cups Fruity Pebbles cereal, plus more for garnish 1/3 cup melted butter 1/4 teaspoon salt 16 ounces cream cheese, softened 1 teaspoon vanilla extract 1 cup powdered sugar 1/2 cup sour cream 3/4 cup heavy whipping cream Directions Place cereal into a food processor and process until it's a fine crumb. Measure 2 1/2 cups of the cereal into a large bowl and set the rest aside. Add melted butter and salt to the cereal and mix until incorporated. Pour crust into a pie pan and mold to the form, bringing the cereal up the sides of the pan. Cover and freeze for 15 minutes, or until firm. In a large bowl, mix together cream cheese, vanilla extract, powdered sugar, sour cream, heavy whipping cream, and the remaining cereal until combined and smooth. Pour the filling into the pie crust and smooth the top. Cover and return to the refrigerator for another hour until set. Remove from the refrigerator and cover the top with even more cereal for garnish. Serve immediately. Information Category Desserts, Cheesecake Yield 8 to 10 servings Cook Time 2 Hours Average ( votes): [...]

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Your Ultimate Guide to Fast and Easy Chicken Dinner Recipes

Wed, 21 Feb 2018 12:21:27 -0800


If there's one staple that should always be in your freezer, it's chicken. Delicious, healthy, affordable, and filling, it's also easy to defrost and incredibly versatile. From tacos to pasta to salad, there isn't much you can't do with it. Don't have a lot of time to spare for most meals? That's OK: many recipes made with America's most popular meat can be cooked up in a flash; keep reading for inspiration.

- Additional reporting by Aemilia Madden