Many of us are off for the holidays, and with that extra time means more room for sweet activities in the kitchen.
In this month’s Foodbeast Recipe Challenge, the team was asked to create a magical recipe with a marshmallow theme.
Probably the coolest ones of the batch has to be Foodbeast’s resident food science expert, Constantine, who created a marshmallow fluff dessert grilled cheese.
You can check out exactly how they pulled off such a feat in the video above, along with the rest of the spectacular marshmallow creations from this challenge.
This month’s chefs include Alyssa, who made Cookies n Creme Rice Krispie Treats, Kimberly who whipped up Bacon S’mores Cookies, Oscar and his mouthwatering Mazapan Marshmallow Treats, and Sarah’s stunning S’mores Stuffed Cupcakes.
2020 has been the year of adjustments, making the best of what the predicament of a pandemic has given us. For many, the pivot to the kitchen has been significant, allowing us to explore our inner chefs and bakers, turning the sudden free time we have into a discovery of dishes we never knew we had the talent to make.
The results of this fervor of kitchen talents have manifested in viral trends, ranging from banana bread to whipped dalgona coffee. Sure, it’s been a tumultuous year for everyone, but at least here’s a reminder of the silver lining that these dishes have been in helping us pass these quarantine times.
The dalgona coffee craze was the hit of early quarantine times, taking the internet by storm in all it’s whipped glory. Sure you’ll get an arm workout out of it, too, but the gym’s have been closed for the most part so there you go.
3. THE PERFECT STEAK
Have you ever reverse seared a steak? It’s definitely something to explore in the kitchen, which many of us did as we spent more time in it this year. Face it, a perfectly crusted, beefy, tender, and juicy medium rare steak goes a long way in curving the quarantine blues.
Sure, bread was already mentioned on this list, but the airy wonder that is cloud bread deserves its own entry. It’s really nothing that many of us have seen before, crediting its viral success to the ultra fluffy texture, as if you were biting straight into a nimbus in the sky.
This treat drew fans from the sweet surprise it revealed once hot milk was poured onto it. As the cocoa bomb melted away, it revealed a cluster of tiny marshmallows while flavoring the milk, creating a concoction of heavenly, wintery bliss.
The supremely satisfying aesthetics of tornado eggs were the selling point here, unveiling a savory yellow rose that was hard to resist. Sat atop a steaming mound of rice and you have yourself a dish that’s sure to awaken your senses each morning.
Everybody is a sucker for irresistible little bites, whatever they may be. Pancakes, though? The unexpected yet adorable downsizing of the breakfast staple had us scouring the internet for the best recipe to replicate at home.
The trend of growing your own veggies, particularly green onions, grew in popularity for its high utility aspect alone. This definitely was a useful and handy option, especially if it saved you a trip from making a run to the store.
Alcoholic seltzers have resolutely established themselves as the predominant drink of this summer. If you’re going to have to sit around the house, it may as well be with a drink that’s easy to sip, light, and refreshing.
Less known, however, is that, while delicious on their own, their fruity flavors and light fizz make the seltzers quite the cocktail mixer. And, in the summer of at-home seltzer drinking, a vacation-worthy cocktail is always needed.
In honor of this, we teamed up with Bud Light Seltzer to create a couple of recipes that’ll send you to the beach on the very first sip.
This drink takes inspiration from the ever-popular Tequila Sunrise, as well as the upcoming Dia De Los Muertos.
By turning a tequila sunrise into a slushie and adding some bubbly seltzer, this cocktail will liven up any weekend (or hey, maybe weekday!) spent at home.
The full recipe for the slush is below, and if you’re in California, make sure to take a look at iHeartRadio and Bud Light’s sweepstakes, as it could land you a $500 gift card to a local Hispanic grocery store. Click here to enter.
As far as seafood goes, shrimp is one of the most versatile bounties from the ocean. You can do so many things with it… like make a crunch wrap.
Yes, Foodbeast is back at it again with another recipe challenge. This time, you guessed it, the team is using shrimp as the main ingredient.
The star of this batch was pretty tough to pick, but we have to applaud Foodbeast Oscar (@oscaroni) for his Shrimp Ceviche take on a Taco Bell Crunch Wrap.
“It was mostly because Taco Bell was in the headlines since they were removing a lot of their menu items, and I couldn’t get that out of my head,” Oscar explained. “I wanted to make something with ceviche because it’s super simple and quick to make.”
But what item would pair best with some ceviche?
“Normally, [ceviche] goes on top of a tostada, and with Taco Bell in mind, I remembered that their Crunchwrap has a tostada in the middle, so it just kind of happened.”
The result was this fantastic Crunchwrap we can’t wait to try making ourselves.
As far as quintessential Californian menu items go, few items have a claim as strong as the eponymous California burrito.
When visiting Southern California for the first time, it’s a requirement, not an option, to try a California burrito. Crispy fries, tender meat, with a gooey mix of cheese, salsa, sour cream, and guacamole, all wrapped in a massive flour tortilla— where could that even start to go wrong?
When a friend of mine, who is a recently minted Californian by way of Chicago, heard about the dish he was (almost) as excited as he was the first time he drove down a street lined by the state’s iconic palm trees. It’s that big of a deal.
The penultimate midnight meal, it’s a regional mishmash that could’ve only come to existence in San Diego, a city that lies only miles north of the Mexico-US border. For our newest recipe in collaboration with Bumble Bee® Seafoods, we looked to the city known for its roadside drive-thru’s that pump out tacos and burritos around the clock.
Meet the California Tuna Hash Burrito. Read on to see how to make this.
Before you get going, warm up some frozen crinkle cut French fries in your preferred fashion. Personally, I’d go with the oven, or an air fryer if that’s among the options.
The actual cooking element of this recipe only requires a couple ingredients: one 2.5 oz pouch of Bumble Bee® Jalapeño Seasoned Tuna, a small bell pepper, a small yellow onion, a ¼ cup Salsa Ranchera (which should be available canned at any local Hispanic grocery store), and 1 tablespoon of vegetable oil.
Throw a pan on medium-high heat, then add the vegetable oil, and dice the veggies. Once the pan is properly warmed up (a well-known test to check for this: sprinkle some water over it, if that sizzles then it’s ready), toss in the veggies. Sweat those down until they’re nicely browned, which should take around ten minutes. Add the tuna and salsa ranchero, and let that go for a couple minutes, which should reduce the salsa a bit. After that, it’s assemblage time.
Lay a tortilla flat on your counter, and place around four ounces of fries on it. Drizzle a ¼ cup each of: sour cream, guacamole, and salsa fresca. Top this ¾ – 1 cup of tuna hash, and a generous handful of grated shredded cheese.
Then, just fold in the sides and roll up the burrito.
Boom. We’re done here. All that’s left to do is to dive into the masterpiece that is the California burrito– and maybe make another one.
The birth of the margarita is much disputed. There are various origin stories, stretching from the 1930’s to the 1960’s, but lost among these wildly specific theories is the fact that the margarita may simply be a variation of a Prohibition-era drink, The Daisy.
The two drinks are remarkably similar– the only difference is that the margarita swaps out The Daisy’s brandy for tequila. In fact “margarita” is the Spanish word for “daisy.” So oddly enough, regardless of the true genesis of the margarita’s journey to stardom, it’s likely that it may have been a result of someone playing with the recipe of an already popular drink.
The lesson here, my friends, is that good things can always be improved upon. Inspired by this ideal, our latest recipe, in collaboration with Bud Light Seltzer, is our own twist on the margarita.
Keeping the essence of fruit in mind, we swapped out the traditional orange-flavored triple sec for a Bud Light Strawberry seltzer. This creates a smoother drinking experience, mellowing out the tequila enough to give consistent, well-rounded sips.
We also threw in some frozen strawberries, which helps the drink blend into a fluid, almost creamy, consistency, while giving things a refreshing edge that compliments the acidity of the lime.
With a rim of chili lime seasoning, and a fresh strawberry to garnish, this drink will certainly make me head to the fridge for a seltzer and some frozen strawberries the next time I get a craving for a margarita.
Check out the full recipe below, and, if you’re in California, make sure to enter iHeartRadio and Budlight Seltzer’s sweepstakes, which could land you a $500 gift card to one of your local Hispanic grocery stores. Click here to enter.
In life, there are few moments more exhilarating than smelling the street dog cart on the corner after a long night.
Exit any arena, bar, or concert and there they are– sizzling griddles flooded by a gulf of bacon-wrapped hot dogs, onions, and jalapenos, manned by a bustling artist and their tongs. A few words, a flurry of hand movements, and a hot dog is ready and handed over, fully fixed. It’s a sublime experience, one that has been absent from many of our lives lately, for obvious reasons.
Because of that, our latest recipe, in collaboration with Bumble Bee Seafoods, is made to bring you to the streets of LA, street dog in hand, via your own kitchen. Looking to give the dogs some flair, we made our own, from scratch, with tuna, Anaheim chilis, and bacon.
Do this by draining 2 pouches of Bumble Bee® Albacore Solid White Tuna, and toss it in a bowl with a ½ cup of mayo, 1 cup of shredded cheese, 1 cored, seeded, and diced jalapeno, 1 tsp of liquid smoke mesquite, a tsp of kosher salt, and ½ tsp of black pepper. This spread of ingredients complement each other quite well, forming a unique hot dog replacement. The liquid smoke works to make it reminiscent of a hot dog, while the tuna itself gives the dish a refreshing texture and the distinct sense of umami that comes from fish.
Stiruntil everything is fully integrated.
Then, de-stem, de-seed and halve 6 Anaheim Peppers. Spoon some of the tuna mix into the pepper halves and use 6 strips of bacon to wrap each one, securing with toothpicks if necessary. These are what make this dish truly feel like a street dog. Nothing gets sidewalk lurking noses perked up like the smell of roasting peppers and sizzling bacon.
One last piece of prep work follows: slice 3 bell peppers and 1 small red onion into thin strips.
So far, so easy.
Heat up a skillet coated with 1 tbsp of vegetable oil to medium-high heat. Once hot, sauté the veggies until browned, adding salt and pepper to taste. Remove the veggies and add another tablespoon of oil, letting that heat up a bit before throwing in the stuffed chilis, face side down. For these, just rotate the “dogs” until the bacon is cooked thoroughly, and they’re good to go.
Beyond this, it’s just a matter of assembling the dog. Spread the guacamole on a hot dog bun, along with whatever other saucy condiments you prefer. Place a dog on that beautiful bed of guac, and then garnish with the veggies, a drizzle of sour cream, shredded cheese, and cilantro. Building this hot dog should come naturally, really, like the inclination to buy one on a night in the city.
And, until we actually can do that, catch me munching on these at home.