Soups, stews, casseroles and pasta bakes; we just can’t get enough of fall comfort foods. But here’s a spin we haven’t explored yet: adding some sweetness and spice to otherwise hearty and rich dishes. A dash of teriyaki sauce, a sprinkling of chile pepper or even a chopped apple can add a ton of flavor and personality to a dish that will keep your family on their toes. Try making these dishes this week to spice (and sweeten!) up dinner time:
Monday, November 10th
Despite the millennium-long lifespan of squash, butternut is relatively new to the game–it wasn’t introduced until 1936! Now it’s one of America’s most popular squashes, and for good reason! Butternut squash is hearty, sweet and oh-so versatile. We love it in soup, salad and even dessert. But you already knew all that. Here’s what you may not know about this delicious gourd.
Now that it’s officially November, we’ve gone a little comfort-food crazy. And what’s more comforting than a giant pepper or potato filled with lots of cheese, veggies and grains? Not much. That’s why this week’s Meal Planner is stuffed to the brim with hearty dishes to warm you from the inside out. Even if you’re not ready to admit that it’s officially sweater weather, you can still indulge in a little something stuffed.
Monday, November 3rd
Happy Halloween, everyone! It wouldn’t truly be All Hallows’ Eve without some spooky snacks to dig your vampire teeth into. These recipes are super quick and easy, so you won’t even have to take a break between face painting and candy distributing. Just watch out for any extra-hungry ghosts and goblins!
On her show today, Rach is whipping up a batch of croque monsieurs with a turkey twist– delish! Check out some of our other spins on this exquisite French sandwich:
Sometimes you just can’t beat a classic.
Halloween’s less than a week away, and your front stoop isn’t the only thing that should be getting into the spooky royal treatment. Make dinner super thrilling and exciting this week with five recipes that are sure to put your family in the mood for some tricks and some treats.
Monday, October 27th
When you’re done carving, save those pumpkin seeds for Pepita Pesto Pasta with Roasted Squash
Tuesday, October 28th
Garlic Shrimp is sure to ward off any vampires
Wednesday, October 29th
Spell out fun messages like “Boo!” in Alphabet Stew
Thursday, October 30th
Sweet and Lemony Wings will satisfy your candy-craving sweet tooth
Friday, October 31st
Slow-Cooker Paella is perfect for a Halloween dinner party. It’s nice and warm and will feed the masses!
Have a happy, safe, trick- and treat-filled Halloween!
More Weeknight Dinner Ideas
We’ve already told you how much we love mash-ups. Whether it’s two Italian classics crammed into one (hello chicken parm pizza!) or a French onion soup-Chinese dumpling hybrid, the delicious end results are greater than the sum of their parts. Such is the charm of the ramen burger. When you cross the all-American sandwich with the ultimate Japanese comfort food, everybody wins.
They came. We tasted them. And one conquered. After three months of devouring Cappuccino, Wasabi Ginger, Cheddar Bacon Mac & Cheese and Mango Salsa chips, America voted on a winner of the Lay’s Do Us a Flavor contest: Meneko Spigner McBeth and her Wasabi Ginger Kettle Cooked chips!
Photo courtesy of Chip Review
We caught up with Meneko, a registered nurse from Debtford, NJ, to find out about her ‘Do Us a Flavor’ experience.
RR: So, how does it feel to know America chose your idea as the next Lay’s flavor?
MSM: It feels amazing. I think I’m still in a little bit of shock but overall it feels great.
RR: What was your inspiration behind Wasabi Ginger?
MSM: My inspiration was my grandmother, who is Japanese. I grew up cooking with her and making sushi and she would always have hers with wasabi. As a kid, I wasn’t allowed to have wasabi but when I got older I fell in love. I love spicy things in general.
RR: Did you consider any other flavors to enter?
MSM: I actually did. I entered quite a few more, at least 10, but Wasabi Ginger was my first entry.
RR: Can you give us any insight into the creation and flavoring process?
MSM: This year, when you entered you were able to pick the type of chip and also give your three main ingredients. Mine were wasabi, ginger and soy sauce. Back in July, we went to the Lay’s headquarters and tried out all four of the finalists’ flavors, too.
RR: Any thoughts as to what dip would go best with this chip?
MSM: I think the chip is delicious on its own but I’m sure you can put it with just about anything you want and it’ll be good. I stick to just sitting in front of the TV and eating them solo.
RR: Do you think you could use these chips in any recipes?
MSM: During the voting process, someone sent me a message saying they took the chip, crushed it up and used it as breading on their chicken. I think I might try that.
Wasabi Ginger Kettle Cooked chips are now a part of the official Lay’s family and will arrive on grocery shelves very soon. Congrats again, Meneko!
More Lay’s Coverage
Baked potatoes are the ultimate blank canvas. The options for fancying them up? Endless. Whether you’re building a twice-baked masterpiece or sprinkling your favorite fixings on top, don’t even think about dressing your taters without reading these crucial tips first.
Getting sick of the old spaghetti and meatballs or teriyaki chicken? Have no fear! This week’s weeknight meal planner is full of fun recipes that combine unique ingredients to create five delicious dishes. So, what are you waiting for? Get cooking!