The endless rows at the Costco Warehouse can lead to spontaneous purchases, especially in the snack department. If you want to know what’s good, what’s really good (other than the brands you probably already know and love), then take a look. Here are some of my absolute favorites, chips and dried mango included.
gWhether you’re hosting or attending to a potluck Super Bowl party this year, having a make-ahead recipe or two up your sleeve is a must. Sure, it might not be the big game without some of the day-of treats, like baked spinach-artichoke dip or buffalo chicken wings, but it makes all the difference if most of the menu can be ready to go when the game starts. (That is, unless you aren’t parcticularly into the game and enjoy hiding away in the kitchen for much of it.) These 42 recipes fit the bill; many can be made ahead in their entirety and served at room temperature, while others need only a finishing touch or to be reheated at party time. Nearly all are delightfully decadent.
If you’re fortunate enough to get to take a trip to Japan, visiting Tokyo Disney Resort has to be a stop on your list. Not only will you have a blast on the rides, but the food options will make you cry with their cuteness. If you need further convincing, we’ve rounded up the best, most unique picks from both the Tokyo Disneyland and Tokyo Disney Sea theme parks.
Read on to see the irresistible snacks.
Oreo . . . beer? Yes, it’s now a thing, thanks to The Veil Brewing Co. in Richmond, VA. The brewery just released a chocolate milk stout called Hornswoggler ($17 per 4-pack) that is “conditioned” (fermented) with “hundreds of pounds of Oreo cookies,” Veil Brew Co. says in a recent Instagram post. They also note that there may be “some residual fermentable sugars from the cookies in the beer” – aka Oreo friggin’ icing, which can be seen in the photo below. This means the beer needs to be consumed ASAP and kept extremely cold. Fox reports that the canned Oreo beer is sold out, but according to the brewery, you can still order it on tap, at least for the next few days. If a spontaneous trip to Virginia isn’t in the cards, you can always start eBaying like a mad person or try New Belgium + Ben and Jerry’s Chocolate-Chip-Cookie-Dough-Flavored Ale.
The Veil Brewing takes dessert beer to the next level. ‘Hornswoggler’ Choco milk stout, aged on Oreo cookies. There’s even icing chunks pic.twitter.com/z9FOqjRsQW
– Beer Street Journal (@BeerSTJournal) January 30, 2017
Few breakfasts are quite as satiating and satisfying as eggs, but during the week it can be challenging to carve out enough time to poach a couple to runny-yolked perfection or whip up a veggie-packed scramble. Those sorts of mornings call for something of the grab-and-go variety, like these umami-rich kale, caramelized onion, and gouda mini frittatas (aka egg muffins).
This combination of slightly bitter kale, deep-dark caramelized onions, and nutty cheese adds a big dose of flavor to the eggy frittata base. Yes, caramelizing onions takes time – don’t believe any recipe that claims they’ll be done in 20 minutes – but it’s a mostly unattended process that can be accomplished while puttering around the kitchen doing other things, and their umami-bomb qualities are well worth it. Aside from the onions, it’s a relatively speedy recipe, and, since the muffins reheat so well and can even be frozen, they’re a great candidate for weekend meal prep.
When your fridge (or freezer) is stocked with a batch of these, breakfast is as simple as tucking two into a resealable plastic bag, tossing that in your work bag, and reheating them in the office. Compared to a bowl of cereal, it’s a no-brainer choice.
If you have already-caramelized onions, substitute a heaping 1/2 cup. Once cooled, store the muffins in an airtight container; they can be refrigerated for up to a week, or frozen for up to a month. Reheat for a few minutes in a 350ºF oven or toaster oven until warmed through (if frozen, thaw overnight in the fridge before reheating).
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided, plus more for greasing the muffin tin
- 2 medium yellow onions, thinly sliced into half-moons
- Kosher salt
- 1/2 teaspoon balsamic vinegar
- 1 large bunch lacinato kale, stemmed and cut into 1/2-inch-wide ribbons
- 1 cup grated aged gouda, divided
- 8 large eggs
- Preheat the oven to 375°F. Grease a 12-cup standard muffin tin with olive oil.
- In a large skillet, heat 1 teaspoon olive oil over medium-high until just shimmering. Add the onions and 1/2 a teaspoon salt, stirring to evenly coat the onions with oil. Keep cooking, stirring the onions occasionally and adjusting the heat (if necessary) to accommodate slow, even browning. As the onions cook, scrape up any brown bits that begin to form on the bottom of the skillet. (Add a splash of water to deglaze, from time to time.) Keep cooking until the onions are slumped, have dramatically shrunk in volume, and are deep-caramel brown. Season with about 1/2 teaspoon balsamic vinegar, and transfer to a medium mixing bowl.
- Wipe out the skillet, and heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering, but not smoking. Add the kale, a generous pinch of salt, and cook, stirring occasionally, until bright green and somewhat wilted, 2-3 minutes. Add the kale to the caramelized onions. Cool for 10 minutes, then add 3/4 cup gouda, tossing everything together with tongs to evenly distribute the filling ingredients.
- Divide the caramelized onions, kale, and cheese between the muffin tin wells.
- Whisk together the eggs and 1/2 teaspoon salt in a measuring cup, until no streaks of yolk remain. Carefully pour the egg mixture into the muffin tin wells, filling each well about 3/4 full. Sprinkle the remaining 1/4 cup gouda on top of the muffins.
- Bake for 18-22 minutes, rotating halfway through, or until puffy, cooked through, and golden on top.
- Cool for 2-3 minutes, then remove from the muffin tin (run a butter knife around the muffin if it’s stubborn). Serve hot or at room temperature.
- Eggs, Breakfast/Brunch
- 12 egg muffins; about 6 servings
Oprah Winfrey stopped by The Dr. Oz Show to share recipes from her new cookbook Food, Health, and Happiness, including what she calls her “sexy breakfast.” “I don’t even know if you want to call this a recipe,” Oprah said of the breakfast, which is scrambled eggs with salsa. But the real secret is in the heat of the homemade salsa – “lots of jalapeños in there,” Oprah said, explaining that the recipe comes from Eduardo, “one of the guys that helps me at my house.” The other key to perfect scrambled eggs, according to Oprah? Temperature – always serve them hot. “The thing about anyone who is a real cook . . . don’t you want people to come to the table when the food is hot?” she asked Dr. Oz.
In addition to her cookbook, published on Jan. 3, Oprah is celebrating her 42-pound weight loss since joining Weight Watchers in the Summer of 2015. Get a sneak peek of Oprah’s appearance on The Dr. Oz Show, and allow her breakfast to inspire your next scrambled eggs recipe.
Get the recipe: Oprah Winfrey’s Sexy Breakfast
Not everyone is lucky enough to get a Fixer Upper home makeover from Chip and Joanna Gaines, but what everyone can do is steal a few tips from the experts themselves. If anyone knows how to create an organized kitchen, it’s Joanna Gaines, and she often shares behind-the-scenes snaps of her home life and HGTV projects with her millions of fans on Instagram. With the following ideas in mind, you can create a clean and inspiring kitchen space that’s both Gaines family- and Marie Kondo-approved.
We reached out to an Aldi spokeswoman, Liz Ruggles, to find out the answers to our burning questions. How is it possible that everything is so cheap?! Turns out, there’s a good reason for that and for the mandatory quarter per cart . . . oh, and for the self-bagging, too. Curious about the behind the scenes of one of the most budget-friendly grocery stores in America, one that attracts 32 million customers each month? Read ahead to get the scoop.
There’s a reason prices are so low.
“We’re obsessed with value, and by taking a simple approach to grocery shopping, we’re able to keep our costs down. We don’t have hidden expenses because we choose to save shoppers money rather than have nonessential grocery store services like in-store banking, pharmacies, and check cashing. We also skip the fancy shelving and keep our products right in their display boxes, which saves us (and our shoppers) time and money. We are dedicated to reducing our impact on the environment. So we ask our shoppers to bring their own reusable grocery bags or buy a few at checkout to use for all their trips to Aldi. At our stores, shoppers also pack their own groceries to keep our checkout lines moving.”
There’s a strategy behind the mandatory purchase of a cart for a quarter.
“Shoppers deposit a quarter to use a cart at our stores, and when they return the cart to the corral, they get their quarter back. This saves everyone money because our staff can focus on serving shoppers inside the store instead of collecting the carts from outside of the store. For many people, this becomes an opportunity to pay it forward. Our shoppers will often just pass their cart onto the next shopper, instead of returning it to the corral.”
Aldi has in-house test kitchen chefs.
“We have in-house taste testers, aka our Aldi Test Kitchen Chefs. Our chefs hit pause on developing recipes at least twice a year to taste the quality of our products before they hit the shelves – every single Aldi product. They want to make sure our brands are as good, if not better, than the national brands.”
You can return any Aldi-exclusive product for a full refund.
“We’re so confident in the quality of our products that we offer a double guarantee, which means if for any reason customers don’t like an Aldi-exclusive brand product, we’ll give them their money back and replace the item.”
Aldi donates expired foods.
“Each of our divisions has the option to contribute to local charities, donate product to causes in their areas, and encourage employees to volunteer with local community organizations. In 2015, we also grew our partnership with Feeding America to make it easier for our stores to donate expired or lightly damaged product to food banks in our communities.”
The best way to save money is to buy Aldi-exclusive brands.
“Smart shoppers have found that switching from national brands to Aldi-exclusive brands can save them up to 50 percent on their grocery bill. We also have Aldi Finds – these premium food and household products are only in stores for a limited time. Product variety depends on the season, and there’s usually a theme for the week’s Finds. For example, starting Dec. 7, we have some great gift options.”
Fresh produce is among the bestselling products.
“In 2015, our top selling products included staple items such as eggs, milk, and butter, as well as our fresh produce items such as strawberries, bananas, grapes, and oranges. Additionally, with our Never Any! product line, we offer fresh meat that never contains added antibiotics, hormones, or animal byproducts.”
There’s no MSG, artificial coloring, or hydrogenated oil in Aldi’s products.
“Aldi got rid of added MSG, certified synthetic colors, and partially hydrogenated oils from all of our exclusive brand food products. And more than 90 percent of the products on our shelves are under our exclusive brands.”
Source: POPSUGAR Photography / Erin Cullum
I am not exaggerating when I say nothing brings me more joy than the combination of pasta, garlic, and parmesan cheese. My undying love for that comfort food paired with my busy schedule means I make this parmesan garlic spaghetti recipe more often than I’d like to admit, and once you try it, I’m confident you will, too. Five ingredients and 20 minutes is all it takes to make this incredibly simple and flavorful Italian dinner, and it’s the perfect recipe for one for those who live on their own. Of course, if you’re cooking for more than one (or if you want leftovers for yourself . . . good luck with that), then you can multiply the measurements for however many people you’re feeding.
The best part is this meal is made almost entirely of pantry and fridge staples (spaghetti, garlic, butter, and parmesan cheese). The parsley adds color and fresh flavor, but it’s not totally necessary and you don’t need to make a special trip for it.
Another note is that I love grating garlic with a microplane rather than mincing it with a knife, because when you add it to the pan, it practically melts into the butter to create a smooth garlic-infused butter sauce. But if you’re unable to grate it, a fine mince will work just as well.
Source: POPSUGAR Photography / Erin Cullum
Are you craving pasta yet?! Bring on the garlic breath and make this for yourself ASAP.
Source: POPSUGAR Photography / Anna Monette Roberts
Source: POPSUGAR Photography / Erin Cullum
*Let’s be real – I don’t pay attention to pasta serving sizes. I added about 1/4 of the box of dried spaghetti, which makes one generous portion.
- About 4 ounces spaghetti*
- 2 cloves garlic, grated (or minced, if you don’t have a microplane)
- 2 tablespoons salted butter
- 1/4 cup parmesan cheese, plus more for garnish
- 1 tablespoon fresh parsley, finely chopped (optional)
- Salt and pepper, to taste
- Bring a pot of water to a boil. Add a generous pinch of salt before adding the pasta, cook according to package directions, and drain.
- Meanwhile, heat a pan over medium heat and add butter. Swirl around in the pan and cook until fully melted and slightly foamy, about a minute.
- Add the grated garlic and cook until fragrant but not browned, about another minute.
- Turn off the heat and add the cooked pasta, parmesan cheese, and parsley, and toss until pasta is evenly coated. Season with salt and pepper, add as much parmesan cheese as your heart desires (the sky’s the limit), and eat.
- Main Dishes
- 1 serving
- Cook Time
- 20 minutes
Let’s be honest, the best part about Instagram is vicariously enjoying food through other people. Is there anything better than a crisp, clear image of a mouthwatering piece of pie or slice of pizza? The answer is no. So when we started to see the tantalizing trend of cake decorating pop up on social media, we had to get in on it with our own tie-dye cake video. Now, we’re making dreams come true by rounding up the most satisfying cake decorating videos we could find and putting them in one place. Keep reading and consider this our gift to you.