A ravioli is a classic Italian stuffed pasta made by filling two sheets of pasta with cheese or meat, and an Uncrustable is a frozen peanut butter and jelly sandwich without the crust, often eaten by children. These are two very different foods, but believe it or not, the internet is debating if they are one in the same, and I and my great-great grandmother from Parma, Italy, (RIP) are heated.
It appears this all started when someone was perusing the Wikipedia page for a sealed crustless sandwich (you OK?) and discovered its “type” is categorized as “ravioli (debated).” The original Tumblr post got people talking, and the highly controversial debate has made its way to Twitter, and let’s just say things are getting ugly. Sane pasta-lovers of the world are agreeing that calling Uncrustables ravioli is an abomination, while others are going so far as to say that even Pop-Tarts technically count as ravioli, to which I say, excuse me?
These tweets are proof that the ravioli debate has gotten out of control. Take a look at the insanity below, and then choose a side in our very important poll. Meanwhile, I’ll be enjoying actual ravioli recipes – the ones that go great with parmesan cheese, as all ravioli should, with the exception of dessert ravioli . . . but that’s a story for another time.
Fiesta salads have all the best ingredients: tortilla chips, black beans, corn, peppers, cilantro, avocado, chipotle sauce, salsa, lime, all the good stuff. This vegan quinoa fiesta salad is topped with corn, bell peppers, green onion, tomato, shredded lettuce, black beans, cilantro, crushed tortilla chips and a creamy chipotle sauce that brings it all together….
I’m just going to throw it right out there: Sonic Drive-In is launching a Pickle Juice Slush just in time for Summer. Depending on your feelings about pickles, this will either be a major dill for you or you’ll gag at the very concept. As a former Sonic carhop, I can attest that Slush is essentially frozen sugar water . . . which means that this drink will essentially be an icy, sweet-and-sour, dill-infused clusterf*ck. But as a pickle-lover, I can also attest that it sounds freaking delightful.
According to Today, the Slush flavor will roll out to 3,500 Sonic Drive-In locations by early June – just in time for the Summer heat to send people to the fast-food chain in droves. Since Sonic’s menu is so extensive, you can pair your Pickle Juice Slush with a Chili Cheese Coney, tater tots, onion rings, or any number of other tasty treats. Or, of course, you can enjoy it all on its own.
If that’s not enough tickle for your pickle – sorry, I had to – you can always bring it home to enjoy with some of the other dill-icious creations out there, like chip dip, kombucha, soda, or ice cream. Or you could even mix it with pickle-flavored vodka to make it an adult Slush – I don’t judge!
I’m not sure there’s anyone who adores deviled eggs as much as me. When I talk about what you can do with deviled eggs, I feel like that scene in Forest Gump where Bubba goes through all the things you can do with shrimp. There are SO many iterations of deviled eggs that you can do.
I think my biggest requirement with deviled eggs is that they’re silky smooth. I want a smooth filling so that is super easy to pipe out into the eggs. Another thing that is required for deviled eggs is a good amount of tanginess and acid in the filing. Egg yolks are inherently rich and luscious, so you need to add a bite to them to offset that. I like mustard. I think any form of vinegar could also work (my favorite is red wine vinegar). And a teeny bit of olive oil makes it them smooth. It helps emulsify them a bit.
Sriracha Deviled Eggs
These sriracha deviled eggs have a tangy filing while remaining silky smooth and luscious. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
- 6 large eggs, boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon pickle juice
- 1 teaspoon Sriracha
- Salt and pepper to taste
- Sesame seeds, as garnish
- 1 green onion, sliced, as garnish
- Halve the eggs and scoop out the yolks and transfer them to a sieve that’s nestled atop a medium bowl. Using a spoon, push the yolks through the sieve and into the bowl. Mix in the mayonnaise, olive oil, pickle juice, Sriracha and a few pinches of salt. Give it a taste. Adjust the seasoning according to taste.
- Transfer the filling into a piping bag (fitted with a star tip if you want that effect, definitely not necessary!) and fill the eggs with the filling. Garnish with a sprinkling of sesame seeds and some sliced green onions.
Yield: Serves 4 (as an appetizer)
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.
We all know and love red velvet cake, but let’s try out a different color: green for St. Patrick’s Day! To make this cake elicit even more “mmms” from the crowd, it’s iced in a white chocolate cream cheese frosting. We’ve broken down all the hard parts for you in the video, so you can get to baking and icing a layered cake like a pro.
- For cake
1 cup oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
2 ounces green food coloring
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
- For icing
1 (8-ounce) block cream cheese, softened
1/2 stick (1/4 cup) butter, softened
6 ounces Baker’s white chocolate, broken into pieces and melted, cooled slightly, plus more for garnish
1 teaspoon vanilla
2 cups powdered sugar
To make cake: Preheat oven to 350°F. Prepare 3 6-inch cake pans by greasing with butter, adding parchment paper circles to the bottom. Butter the papers and dust with flour, tapping out any excess.
- In a large bowl, whisk together eggs, oil, buttermilk, vinegar, and vanilla. Then stir in food coloring.
- In a separate bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.
- Divide batter evenly between cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about 10 minutes, remove from pans and cool completely on a wire rack.
To make icing: In a large bowl using a stand or electric mixer, beat cream cheese and butter on medium speed. Add melted chocolate and vanilla and mix well. Add sugar gradually, beating until fluffy. Transfer half the frosting to a separate bowl for the crumb coat.
To assemble: Use a serrated knife to trim the tops of the cake layers to make level. Dab a bit of frosting onto the center of a cake turntable or large, flat platter. Place 1 layer of cake on top of frosting and press slightly down to secure it. Using an offset spatula, place a third of the reserved crumb-coat frosting in the center of the cake, and spread it over top until it starts to spill over the edges, then spread over the sides of cake. Carefully place the second layer of cake on top of first, and repeat process with another 1/3 of the frosting. Add the third layer of cake on top, and spread the rest of the reserved frosting over the top and sides. Transfer cake to the fridge (for 30 minutes) or freezer (15 minutes) until set. Thoroughly wash and dry offset spatula.
- Once crumb coat has completely set, remove cake from the fridge or freezer. Place remaining frosting in the center of the cake, and spread over the top until it spills over the edges, then spread it over the sides of the cake. Garnish with white chocolate shavings and crumbled green velvet cake.
- Desserts, Cake
- North American
- 8 servings
Daylight saving time often wreaks havoc on our systems. Just a one-hour change to the clock can mess with the body’s circadian rhythm, which regulate appetite, metabolism, body temperature and even stress levels. To help your body stay on track and adapt to this seasonal time change, check out these gluten-free sleep aids to see if one is right for you.
Mon cherry amour
Tart cherry juice is not only great for your immune system and muscle recovery but can help with trouble sleeping as well. The tart cherries used to make this versatile juice from Cheribundi — the cherry people — contain naturally occurring melatonin, which is Mother Nature’s key ingredient for a good night’s sleep.
Tea-rrific night’s sleep
Who doesn’t love a warm cup of tea before bed? The key ingredient of Traditional Medicinals’ Nighty Night tea blend is passionflower, which is said to soothe the nervous system and help promote sleep. That, accompanied with other relaxing herbs such as chamomile, linden flowers and hops, is sure to lull you off to bed.
Yummy tummy gummies
These sugar-free gummies from Vitafusion not only taste scrumptious, but one serving delivers 3 milligrams of melatonin to help support sleep, as well as 400 IU of vitamin D to assist bone, tooth, muscle and immune health. Infused with natural cherry and vanilla flavors, these Beauty Sleep gummies make it easy to get a good night’s rest the healthy way.
Don’t let the fewer hours of darkness mess with your sleep routine. Get back on track with these tasty melatonin gummies from Sundown Naturals, which can help you achieve those much-needed zzz’s.
Let’s get cooking!
And after a restful night’s sleep, what’s better than a delicious breakfast? For those mornings when you have the energy, time and motivation to whip up a homemade meal, check out all of our delicious gluten-free breakfast recipes!
Not a breakfast person? We’ve still got you covered with hundreds of mouthwatering recipes to satisfy any and all cravings.
[Read More …]
I’m not exaggerating when I say that I’ve made this soup at least monthly since I first discovered it five years or so back. Why? It’s a meal in a bowl that perfectly straddles the line between light and hearty. It’s just as good (actually, better) on the second day after the flavors have had a chance to meld, making it an excellent brown-bag lunch option. And it comes together in less than an hour from fridge and pantry staples I almost always have stocked: chickpeas, garlic, vegetable stock, red pepper flakes, and olive oil. The only wild card is fresh thyme, which I usually have on hand from some recipe or another as it lasts so long in the fridge.
Admittedly, its beige hue isn’t super eye-catching, but that’s pretty much the only flaw I can come up with.
If you have a high-powered blender, like a Vitamix, be careful not to overblend the soup as it can become gummy; don’t turn the speed up to full power. If you don’t have sherry vinegar, substitute apple cider vinegar. If you’re not vegan, chicken stock adds richness.
- 6 tablespoons olive oil, divided, plus more for drizzling
8 cloves garlic, thinly sliced
1 tablespoon fresh thyme leaves, minced
1/2 teaspoon red pepper flakes, plus more for garnish
3 (15 ounce) cans chickpeas, rinsed and drained
4 cups good vegetable broth, preferably homemade
Kosher salt, to taste
Sherry vinegar, to taste
- Add 3 tablespoons olive oil, garlic, thyme, and pepper flakes to a large straight-sided sauté pan or dutch oven. Cook over medium heat, stirring occasionally, until the aromatics begin to sizzle but have yet to brown. Add the chickpeas, and cook 2 more minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat and simmer 30 minutes.
- Add remaining 3 tablespoons olive oil. Blend until smooth with an immersion blender, or carefully transfer to a standing blender. Season to taste with salt and sherry vinegar, starting with 1 teaspoon each and adding more until the soup tastes balanced.
- Ladle into bowls, and garnish with a drizzle of olive oil and a pinch of red pepper flakes.
- Soups/Stews, Bean
- Serves 3 as a meal
Finally, somebody has recognized that there are only two main food groups: tater tots and not tater tots. Yes, 7-Eleven, which has long cornered the market on both sides of the main drink groups – Slurpees and not Slurpees – just launched a new feature that will make you feel like you’ve won the snack-food lottery. Introducing the tater tot topping bar, the glorious fried-potato playground of your dreams that will empower you to create the loaded tot creation that you’ve been envisioning but probably haven’t had the resources for up until now.
Want tot-chos (tater tots + nachos)? Load your tots with pico de gallo, jalapeños, and onions. Chili-cheese tots? Load ’em up, baby. You can even top your nuggets of potatoey delight with ranch dressing, because you deserve it. According to Foodbeast, the tots are 10 for $1 or $2 for 25 . . . and the new toppings are worth a trip. The DIY tot bar is now available at participating 7-Eleven locations, so go forth and deck your tots with ALL the droolworthy toppings!
Speaking as a person who is constantly on the lookout for yet another reason to go to Target, this Ben & Jerry’s news is extra exciting: you can only get the brand’s latest flavor at Target stores, so if you want to taste it, you’ll just have to make a Target run. (But don’t worry, you’re only going “for one thing” – what could possibly go wrong?) The flavor sounds worth the trip, too: it’s called Glampfire Trail Mix, and according to the ice cream company, it’s loaded with all the fixings of a decadent Glamping trip snack.
“Inspired by glampfire tales of outdoorsy getaways filled with indoorsy perks, our trail mix is uber-chocolaty, nutty, marshmallowed-&-pretzeled, so you can get lost in the dessert without leaving the yurt,” reads the flavor description, which notes the flavor as a chocolate ice cream filled with pretzels, marshmallows, and fudge-covered almonds.
Junk food Instagrammer CandyHunting reports that Glampfire Trail Mix is a Target-exclusive flavor, so be sure to swing by the frozen section during your next shopping trip. And don’t worry – if there’s no Target near you, Ben & Jerry’s has another new flavor, Gimme S’more, that is sure to satisfy your sweet tooth!
It may still be freezing cold in my part of the US, but I am ready for Summer. Thankfully, Ben & Jerry’s is on the same page, if its new Summer-inspired flavor is anything to go by. Gimme S’more, a toasted-marshmallow ice cream with chocolate cookie swirls, graham cracker swirls, and fudge flakes, will land in a grocery store near you on March 15, and you’re going to want to do yourself a favor and pick it up.
The rich and creamy ice cream tastes exactly like if a campfire s’more had been churned into ice cream and packed into a cup. The toasted-marshmallow base has a smooth, sweet flavor, and the swirls and flakes add the texture and taste of my favorite summertime treat. The best part about this, though, is it’s far less messy and far less work than an actual s’more!
This Ben & Jerry’s flavor is limited, though, and will probably only be in stores for the next three to four months – right into the heart of Summer. So grab a pint while it lasts!