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Recipes Tastemade/Snapchat

Microwave The Perfect Omelette, No Skill(et)s Required

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This simple salty omelette will wow both your mom and your taste buds.

Whether you’re rushing to make it to work on time, or you’re struggling to get out of bed after a wild night out, mornings can be tricky for anyone. Why not start your day off nice and easy with a petite omelette that requires but one bowl and one spoon to clean up afterward?

YOU’LL NEED…

  • 1 egg
  • shredded cheese
  • milk
  • salt
  • pepper
  • instant bouillon
  • crumbled bacon
  • bowl
  • spoon
  1. Crack an egg into a small bowl.
  2. Add a sprinkle of shredded cheese and crumbled bacon, a dash of salt, pepper, and instant bouillon, and a splash of milk.
  3. Mix all ingredients with a spoon using light, rapid movement.
  4. Microwave for one minute.Screen Shot 2016-02-17 at 2.03.28 PMIncrease or decrease the amount of seasonings, meat, cheese, and other fillings to your choosing, but remember to keep it short and sweet! You’ll be ready to take on the day ahead of you in no time.Screen Shot 2016-02-17 at 2.03.51 PM
Categories
Fast Food

Pizza Hut’s New Plan Is To Focus On Convenience Instead Of Quality

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Last year, Pizza Hut put all their effort into making customizable pizzas that suited each customer’s needs. You could choose between a variety of different toppings, crust flavors, sauces and even drizzles. Now, it looks like Pizza Hut will flip it all around and focus on convenience rather than quality.

The New York Times reports that Pizza Hut will be working to make their pies easier to buy for customers. Because “easy” beats “better,” it seems.

Inspired by Uber’s model, Yum Brands chief executive Greg Creed told investors that he now believes convenience trumps quality. Creed wants to make sure that pies coming from Pizza Hut will be easy to pay for, easy to make and easy to keep track of. The pizza brand will probably begin focusing their efforts on mobile ordering as well as delivery this year.

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#foodbeast FOODBEAST Hit-Or-Miss Recipes

This Is BREAKFAST PASTA And You Can Make It In Four Easy Steps

When it comes to the breakfast game, pasta is a seriously underrated player—spaghetti included.

Though we love to enjoy the Italian noodles for lunch, dinner, and sometimes even in cone form, we haven’t sufficiently explored them as a breakfast option. Well, spaghetti is calling, my friend, and it’s telling you, in a Drake voice, “I want egg on me, want a lotta egg on me! Got a lotta carbs, so please strain me for my energy!” (It likes cheese as well).

Spoon University‘s Phoebe Melnick knows this, so she’s giving breakfast pasta the attention it deserves with a quick recipe for Bacon, Egg, and Cheese Spaghetti. Check out the instructions below and start your morning in the best pastable way.

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Photo by Phoebe Melnick

Bacon, Egg, and Cheese Spaghetti

Total Cook Time: 20 minutes

Serves: 1

1/8 box Spaghetti

2 slices bacon

1 egg

Parmesan cheese

Black pepper

Parsley

1)   Bring a pot of salted water to boil. Add 1/8 of a box of spaghetti and cook for 9 minutes. Strain.

2)   Fry slices of bacon. Allow to cool enough to chop into bit-sized pieces.

3)   Fry egg in bacon fat.

4)   Top spaghetti with fried egg, bacon bits, parmesan, and pepper. Garnish with parsley and serve immediately.

Categories
Features

14 Insanely Simple Ways to Upgrade Your Instant Ramen

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Nothing against ramen burgers or serious ramen shops, but sometimes all you have is five minutes and a microwave. And sometimes that’s all you need. Believe it or not, the distance between a sad dorm dinner and grocery store gourmet can be as short as the walk to your fridge or kitchen pantry. We rounded up a couple of our favorite super simple, mildly out-of-the-box instant ramen upgrades that will make you feel like the cleverest, cheapest bastard on the block. And isn’t that the dream?

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American Cheese

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Shout outs to Roy Choi for this little tip. Two slices of American cheese + chicken ramen block = even instant-er mac & cheese.

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Peanut Butter

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Sounds weird, tastes amazing, like a soupier version of pad thai. A tablespoon or less should be more than enough.

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Ice Cream

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Okay, hear us out. We understand Japan does some really weird shit. But in this case it pays off. The key is not to mix the vanilla ice cream into the chicken broth, but to let it slowly melt, taking small doses of it in with every spoonful like a dip. The result is creamy and subtly sweet, like eating dessert before dessert.

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White Pepper

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A staple table seasoning at many ramen spots, but also a total revelation when you have nothing else at hand. Subtler than black, you can sprinkle white pepper generously over any flavor ramen you’d like.

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Hot Sauce & Honey

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Great separately or together, this combination using Sriracha and chicken ramen tastes a little bit like sweet Filipino spaghetti, though bolder flavors on pork broth might resemble a sweet and sour pork.

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Pudding

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Full disclosure here: this combination was gross. Our research told us it should have tasted good, and the reason ours didn’t might have to do with the fact that we used normal butterscotch pudding instead of the caramel “flan” the original version called for. Still, beware, adventurous eaters only.

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Coconut Milk & Ginger Powder

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Like Thai coconut curry. We used about five tablespoons of coconut milk and sprinkled ginger powder to taste. A squeeze of lime goes in nicely as well.

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Tequila & Lime

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As you might expect, the tequila and lime juice combination adds a nice burn to chicken broth. Add a half tablespoon of tequila and a tablespoon of lime halfway through boiling to help meld the flavors.

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Pineapple

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Best with pork broth, tastes a bit like Hawaiian ham.

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Bacon Bits

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Another no-brainer, we hope. Though, unlike us, you could drain most of the soup to transform the dish into something like ramen carbonara. We are not a smart bunch.

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Fried Egg

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If you’ve heard of this and never done it before, you might want to re-assess your life choices. If you’ve never heard of this before, you’re welcome.

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Red Chile Flakes

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Less invasive (and arguably hotter) than Sriracha.

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Dino Nuggets & Katsu Sauce

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The layman’s chicken katsu. Regular barbecue sauce also works.

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Yogurt & Curry Powder

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Another one you’ll want to drain most of the soup for, best when paired with either chicken or oriental broth. A dollop of yogurt should be enough. Sprinkle curry powder to taste.

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Features

8 Stereotypically Intimidating Dishes Solved by Fail-Proof Recipes

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Sometimes experimenting in the kitchen can be a little scary. Okay, maybe a lot scary. This is especially true when it comes to dishes that are either notoriously temperamental (soufflés) or difficult to pronounce (KEEN-wa) or just all-around more complicated than usual (poached eggs). Well, we can’t all live on scrambled eggs and sautéed spinach forever, but thankfully, all it takes to master even our worst kitchen fears is a helping hand. And we’re happy to help.

We’ve compiled a list of eight recipes to help demystify some of our favorite “intimidating” dishes. From croissants to creme brûlée, these recipes are just the thing to help you build up your culinary arsenal. See, wasn’t that easy?

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Ain’t-got-time-for-that-but-these-are-cool Homemade Croissants

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Anything that’s flaky and can be bought at your favorite bakery is intimidating. There’s no way around it. But as long as you follow this simple recipe and carve out a bit of time, you’re now equipped to make croissants for your next gathering. No prob-lem-o.

Recipe: Half-Baked Harvest

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“I GOT THIS” Tandoori Steak Grapefruit Lettuce Wraps

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Using exotic signature Indian spices doesn’t have to be scary. Combining steak with anything, especially when it’s Florida Grapefruit and Indian spice, needs to be a top priority in your life.

Recipe: Florida Grapefruit

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I don’t know what a ‘whisk’ is, Poached Eggs

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You’ve been scrambling eggs your whole life. It’s time to get creative. And once you learn that all you need is a pot of almost boiling water, a touch of vinegar and few accessible tips and tools, you’ll be a pro in no time. Not only will you be able to impress, but you’ll be able to add deliciously runny poached eggs on ANYTHING YOU WANT. Most important tip? Don’t flip out when you drop the egg in the water even though it looks like chaos. Just stay calm, and poach on, friends.

Recipe: Smitten Kitchen

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Easier-done-than-said, Coconut-Brie Stuffed Quinoa Bites

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I know what you’re thinking. Baked goods stuffed with cheese and made with quinoa? What is this, Top Chef? But you’re only six steps away from a crispy, melty, slightly-sweet-but-still-savory snack of the ages. You can make these ahead of time and throw them in the oven ten minutes before you are ready to serve. You’re welcome.

Recipe: Half-Baked Harvest

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The Easiest Mushroom, Quinoa, and Lettuce Risotto You’ll Ever Actually Like

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If you can stir grains and fry an onion with mushrooms, you can now make this Mushroom, Onion and Lettuce Risotto. Risottos are normally reserved for a first course, but can also be combined with more veggies or protein for a heartier entree.

Recipe: Foodienarium

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Anyone Proof “My First Black and White Sesame Salmon”

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We’re really proud that you learned how to ignite your grill and thoroughly burn a hot dog last year. Congratulations. But in case you want to step up to the plate, literally, this recipe will help you develop some basic knife skills and prepare a seemingly fancy meal. Leave the frozen fish sticks in the freezer for this one.

Recipe: A Food Centric Life

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Piece of Cake: Mexican Chocolate Soufflé

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Yes garcon, we know the fancy soufflés at your restaurant need to be ordered at least 20 minutes before dessert. But now we don’t need you or your pastry chef. Turn on the Rocky theme song, followed by the intro to Chariots of Fire and bake your way to eternal victory.

Recipe: Food Network

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Fire Department-less Homemade Crème Brûlée

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Because our insurance policy doesn’t allow us to handle ‘tools of fire’ we thought a torch-less crème brûlée would be a great way to wrap up this piece. You may think that such a restaurant-dessert staple might be a nightmare in the kitchen. But no stove top mixing, mixer, complicated ingredients nor specialty tools are involved. Go get ’em Tiger.

Recipe: The Kitchn

Categories
Recipes

Thanksgiving Panic? Beer Cheese Balls, Turkey Cocktails & More for the Last-Minute Chef

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If you’re like me, then you’re a 20-something adult trying to hold onto your kid status for as long as you can — when in reality, you’re closer to 30 and people actually expect you to contribute to holiday meals now. If you’re really like me, then you tend to procrastinate until the last possible second, until you realize you’re screwed. Hey, I feel your pain. Don’t stress though, I’ve gone ahead and compiled a few recipes to compliment any turkey dinner (unless someone put you in charge of cooking the turkey, then forget it). Bonus points — in 15 minutes or less, these yummy creations will make you look like you actually took the time to care!

 

1. Cheddar, Bacon, and  Beer Cheese Ball — You’ve been given a gift, and it’s called, “Just bring an appetizer!” The appetizer has to be the least intimidating dish to create, and you’ll be out the door in no time if you have the following ingredients: cream cheese, beer, cheddar, and bacon. If you ever cook breakfast, make microwave nachos, or are just plain human, you’ll probably have all of these things. Beat and stir everything in a bowl, throw in a few extra things to spice it up, then form a ball, cover it in crisp bacon and refrigerate for as long as you can manage so that the ball retains it’s shape. DONEZO.

 

2. Skillet Scalloped Corn — I know- it sounds kinda fancy, but that’s because I like to be tricky. For this side dish, main ingredients include: crackers (which you should probably have to go with that awesome cheese ball you just made), canned corn, peppers, and Swiss cheese. Grab a skillet, throw in a little milk and the other ingredients until the cheese melts, and top with browned cracker crumbs. Ermahgerd, you’re Wolfgang Puck.

 

3. Lazy Pumpkin Pie — Time to get your fat pants on, it’s the dessert round! I realize that at this time of year, pumpkin pie might be a bit overdone. When the recipe is this simple though, how could you not want to make it? What you’ll need: one can of pumpkin pie mix, instant vanilla pudding mix, Cool Whip, graham cracker crust. Seriously, that’s it. Mix it all up, fold in the Cool Whip, and POW- instant pie y’all. Stick in the fridge for later, or eat it with a spatula now. You know I don’t judge.

 

4. Pass the Turkey Cocktail — Okay, so this might be taking the easy way out, but if you’re really pressed for time, no one hates the guy that brings the booze! Combine bourbon, apple cider, and cranberry jelly, steal some thyme or sage from the turkey for garnish and you may as well start dressing like an old-timey hipster mixologist. Serve up a whole pitcher of this stuff and watch your great aunt get wasted. Presto- best holiday ever! You can thank me later.

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Categories
Hit-Or-Miss

The Anti-Starbucks Introduces A Really, Really Simple Menu

I’ll be honest—I still have no idea what the sizes are at Starbucks. I go up to the counter and I ask for a medium. You know the coffee franchise is making things too complicated when there are several-page-long guides on how to correctly place an order. Thankfully, for those of us who want our coffee without a scalding pot of confusion, British department store Debenhams offers a welcome solution: a simplified menu.

At Debenhams, there’s no need to bother with unfamiliar names. A latte is simply “really really milky coffee,” while a cappuccino is “frothy coffee.” Want an espresso shot? Just ask for “a shot of strong coffee.” How about a mocha? Ask for “chocolate flavoured coffee.” Easy peasy. As their Director of Food Services, John Baker, put it in the recent Debenhams press release: “We’re trialing a redesign of our coffee menu in Oxford Street so shoppers spend less time playing coffee Cluedo and more time enjoying their favorite drink.”

They say clear communication is the key to every successful relationship. Now let us hope their coffee tastes better, too.

via eater

Categories
Recipes

Cute Caprese Bites

When the first thing out of Boyfriend’s mouth when he enters the kitchen is “OH MY GOD, ARE YOU TRYING TO KILL ME WITH CUTENESS!?” I consider that a win.

This army of cuteness couldn’t be easier to assemble, nor more delicious. Cherry tomatoes and basil are two things I pretty much always have on hand, I just happened to have a container of boccacini hanging out in the fridge that I just had to use up, so out came these little guys.

Sweet, salty, creamy…. perfect.

I wish I had more to say about them, but I just don’t. I think the pictures sum it up pretty good.

So the “recipe” if you’d like to call it that is as such

Cute Caprese Bites

  • 12 cherry tomatoes
  • 12 boccacini balls
  • 12 leafs of basil
  • Fleur de sel (optional)
  • Good quality balsamic vinegar (optional)

Cut cherry tomatoes in half, sprinkle boccacini with sea salt.

Place boccacini on bottom half of cherry tomato, top with basil leaf, and replace top of tomato. Skewer with a toothpick (or something fancier if you wish).

Sprinkle with sea salt and drizzle with balsamic vinegar. I suspect a drizzle of pesto might not be a bad idea either… ooh, or maybe pesto and balsamic on the side so you can dip into whichever you prefer… mmm

Enjoy!

If you can’t find boccacini, just cube some fresh mozzarella and call it a day. :)