Think outside the box–It’s not just for breakfast anymore! Sprinkle these morning treats into other meals for a sweet surprise.
Move over, Pumpkin Spice Latte! A whole slew of pumpkin-flavored items are hitting the grocery shelves and we promise, they won’t burn the roof of your mouth! Check out some of our favorite ways to get your pumpkin fix this fall:
Last month we heard the exciting news about four new Lay’s Do Us A Flavor chips soon to be hitting shelves. Today, the Every Day with Rachael Ray staff got their hands on three out of the four flavors, and the results are in.
Wasabi Ginger (our fave) had a nice kettle-cooked crunch and was reminiscent of wasabi peas, with the perfect amount of heat.
Cappuccino had a very potent artificial sweetened coffee smell, but there’s just something about coffee beans and fried potatoes that didn’t sit well on our palates.
Mango Salsa, though it smelled less offensive, tasted like mango bath soap. The fake flavor lingered for far too long.
Anyone try the Bacon Mac & Cheese yet? Let us know your thoughts!
Sriracha has proven itself as the spicy condiment of the moment. Seriously have you tried the sriracha flavored popcorn and potato chips lining the shelves in the grocery store? We’ve even been known to throw it into a compound butter to add a little oomph to our dinner rolls. But what’s next? The hottest trends in hot sauce are right there in the international aisle, burning to be discovered by you!
Potato chip fanatics are in for a real treat today. Today, Frito-Lay announced the four finalist flavors that’ll be hitting shelves for the second annual “Do Us a Flavor” contest. The flavors include Cappuccino, Wasabi Ginger, Cheddar Bacon Mac & Cheese and Mango Salsa, and will be available nationwide later this month until October 18th — meaning there’s plenty of time to sample all four! Then, you can vote for your favorite flavor, and the creator of the most popular pick will win $1 million.
Image courtesy of Frito-Lay
Lays hopes this contest will help them keep up with America’s changing taste perferences. There have been many Asian- and Hispanic-inspired flavors added to their offerings, including Sriracha, a finalist from last year’s contest, fajita-flavored Tostitos, and two new Lays Stax flavors of Korean Barbecue and Thai Sweet Chili. Which flavor do you want to try most?
Now that we’ve got you in the mood for chips, check out our homemade chip recipes to satisfy your cravings until the new flavors are released!
For Merchandising Director, Jaime Hollander, the first story she reads in every issue of Every Day with Rachael Ray is Express-Lane Suppers. So when she saw the recipes in our July/August issue, she finally decided to try her hand at making all the meals and, yes, fitting her entire list’s worth of groceries in one bag. We asked Jaime a little about her experience and we hope it inspires you as much as it inspired us!
RR: What was your favorite recipe between the Steak Tacos with Corn Salsa, Fresh Corn & Ricotta Pasta and Asian Steak Salad?
JH: We liked the tacos the best, hands down – I made some with hot salsa and some with mild salsa for my 2-year-old.
RR: Did you learn any new cooking techniques from this experience?
JH: I never think to marinate steak as I’m cooking – I always think of that as an overnight process, so the quick 15-minutes or so for the taco marinade was great — quick and delicious.
RR:Did you make any additions, substitutions or changes to the recipes?
JH: For the salad, I also tossed in some edamame – we always have some in the freezer, and it was a nice addition. I also ended up making way too much of the corn salsa mixture, but it was actually a good topping for a lot of foods. I put it in a turkey wrap and even on top of a baked potato with some beans. Why not?
RR: So, did it really all fit in one grocery bag?
When you think of a soft pretzel, the first thing that comes to mind is probably what we see on every street corner of New York City: a classic, knotted pretzel covered in coarse salt and wrapped in paper. However, a new pretzel is taking recipes, grocery stores and menus by storm: the pretzel roll.
We first fell in love with these pillowy buns in our Oktoberfest Faves column, but now even Rach is getting on board with her new 30-Minute Meal recipe for Turkey Cheeseburgers with Beer-B-Q Sauce on Pretzel Rolls. She gives them a homemade feel by suggesting you brush the tops with water and sprinkling them with kosher salt.
Not in the mood for a burger? These rolls would probably taste good just with a slathering of mustard, like Sir Kensington’s! Now how’s that for a simple snack idea??
This citrus-spiked soy sauce is a Japanese cooking staple. It’s a go-to ingredient because its components hit on all five flavors: sweet (mirin, or rice wine), sour (rice wine vinegar), salty (soy sauce), bitter (yuzu, a Japanese citrus fruit, or a combination of lemon, lime, grapefruit and orange) and umami (seaweed and dried bonito flakes). To really make your stir-fry sing, add a healthy dash of ponzu during the last few minutes of cooking. you can also use it as a dumpling dipper, a fish marinade or a salad dressing– whisk it with a bit of sesame oil before tossing with greens.
Try ponzu in our Shrimp & Snap Pea Stir-Fry!
Moo-ve over, hamburger! These new patties prove that summer grilling can sizzle even without red meat.
1. Make a smoky turkey burger
The patty: Ball Park Flame Grilled Turkey Patty ($8.29 for 6)
The bread: Whole-wheat bun
The toppings: BBQ sauce, sliced smoked cheddar, pickles, red-leaf lettuce
2. Make a masala burger
The patty: Gardein Garden Veggie Burger ($4.49 for 4)
The bread: Grilled naan
The toppings: Greek yogurt with curry, sliced tomato, cilantro
3. Make a brat burger
The patty: Johnsonville Cheddar Bratwurst Grillers ($4.49 for 4)
The bread: Kaiser roll
The toppings: Sweet and sour red cabbage, German potato salad, grainy mustard
4. Make a brunch burger
The patty: MacKnight Atlantic Salmon Burgers ($4.97 for 4)
The bread: Pumpernickel toast
The toppings: Sliced red onion, sliced cucumber, cream cheese with fresh chives
We love a good guac, but between homemade and premade, do you know which kind you should be buying? We explore the options:
Making guac at home puts you in the driver’s seat–chunky or smooth, spicy or mild, plain or fully loaded, the choice is yours! The fresh taste and absence of additives easily offsets a few extra pennies.
Many refrigerated guacamoles from the deli section or produce aisle contain natural ingredients and tastemuy bueno.(Skip any with ingredients you wouldn’t use at home.) These convenient dips get the green-light when you’re tight on time.
It’s a tie!
Choose whichever method is most efficient for you, then use it in all kinds of recipes, like these: