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:
Rice is one of the most versatile, affordable and easy-to-use ingredients, ever. But with so many versions at the grocery store now, how do you know which type is the most cost- and time-efficient? Let’s explore the options.
Traditional, instant, boil-in-bag and fully cooked rice all have their pros and cons, but we found that instant rice is light, clump-free and super speedy to cook. Pour the par-cooked rice into boiling water, turn off the heat, cover, and in 5 minutes you’re good to go.
Why You Should Buy It
The convenience and goof-proof results are worth the prep time of just 11 minutes and price of 19 cents per oz.
How You Should Use It
Cutting out cooking time means you’ll have more time to spend on carefully crafting a recipe. Here are some ideas that utilize the convenience of instant rice:
Have you noticed an influx of waffle-centric recipes and menu items lately? We’re spotting waffle hot dogs in Hawaii, made-to-order waffle sandwiches in DC, the beloved Wafels & Dinges in NYC and we can’t forget to mention Rachael Ray’s 2nd annual Waffle Week! The breakfast staple is no longer reserved for morning, and why should it be, when you can add savory ingredients like herbs and spices, toppings like spicy jam and dijon-mayo and even batter mix-ins like cornmeal? So before you finalize your grocery shopping list for the weekend, make sure you have the waffle 4-1-1 (trust us, your family will thank you):
Frozen, fresh or from scratch, waffles are taking menus and recipe ideas by storm.
Why You Should Buy It
They’re versatile and essentially a blank canvas for a myriad of ingredients. Sandwich buns? Croutons? The perfect chip replacement for dip? The possibilities are endless.
How You Should Use It
Whether you’re cooking for your family or hosting a get-together, turn your average recipes up a notch by replacing regular breads and buns with waffles. Here are some ideas to get you started:
Entertaining? Make these mini Chicken ‘n’ Mini Waffles for an almost-instant appetizer
Why use French bread croutons when you can have waffle croutons in this breakfast-inspired Bacon, Egg & Spinach Salad?
The perfect sandwich for breakfast, lunch or dinner: Cheddar-Whole Wheat Waffle BLTs
Spice up your morning with these Savory Ricotta Waffles with Red-Hot Jam
More Supermarket Smarts
Did you know March is National Frozen Food Month? Not only is this a great excuse to keep your freezer fully stocked, but also it gives you a reason to try some great freezer-aisle products. So before you head to the grocery store this weekend, make sure to check out these two new breakfast items that deserve a prime spot in the ‘ol ice box:
Good Food Made Simple Breakfast in a Bowl pairs bacon, sausage or veggies with egg whites for a fab fuel-up. ($3.49)
In the brand-new March issue of Every Day with Rachael Ray, we share eight delicious toast topper ideas. One of them is Vegemite Toast, a classic salty Aussie spread that is finally hitting it big in the U.S. But what the heck is this stuff?
Vegemite is an Australian breakfast staple, which celebrated its 90th birthday last October and is still going strong.
Why You Should Buy It
Made from brewer’s yeast, the super-savory, slightly nutty spread has a concentrated flavor and a tarlike texture, so a little bit goes a long way.
How You Should Use It
Vegemite toast is the most classic use, but also try stirring a tablespoon of the umami-rich condiment into a Bolognese sauce, or mixing a few tablespoonfuls with honey and EVOO to make a marinade for grilled chicken.