It’s no secret that Americans are crazy about avocados. Fresh avocado consumption increased over 13 percent from last year, and it’s expected that a record 278 million avocados will have been consumed leading up to this February’s Big Game.
Oh, yeah, it’s also no secret that we love to enjoy avocados during any and every athletic event! This year, an estimated 139 million pounds of avocado will be consumed in celebration of the Big Game (16 million more pounds than last year).
That statistic is already impressive on its own, but the Hass Avocado Board is looking to shatter even more records, via ‘the world’s largest online photo album of guacamole dipping.’ To meet their #GuacGoal, they’re asking Americans to share photos of their avocado-centric football feasts via Twitter, Instagram, Facebook, Google+, Vine or Flickr using the hashtag.
To become a part of this history-making attempt, avocado fans can submit photos between January 22 and February 7. Participants will be automatically entered for a chance to win a grand prize of $500, two runner-up prizes of $250, and one of seven footballs signed by Joe Montana.
You can even see how fellow avocado lovers enjoy their guac during Big Game festivities, at this online photo gallery. #GuacGoal is the new #SquadGoal, so start dippin’!
Created in partnership with the Hass Avocado Board
If you haven’t already heard, Jack in the Box is making some big adjustments to their menu this year, and we’re really excited about one in particular—a BRAND NEW BURGER! Y’all best prepare yourselves for the all new DOUBLE JACK, with a buttery toasty bakery bun, real mayo, hand-leafed lettuce, freshly sliced tomatoes, two slices of American cheese, and two 100% beef patties—we get hungry just writing about it… thirsty,even.
That’s why we’re taking off our Foodbeast cap to temporarily sport a Drinkbeast one with a one-of-a-kind Jack in the Box inspired cocktail. We hit up our bartending buddy Julia Arjune of Mesa in Costa Mesa, CA with the request, and she delivered with a juicy take on the classic French 75 cocktail.
She takes typical burger elements like shiitake mushroom, pepper, Worcestershire sauce, and bacon, and infuses them in classy Cognac and a cheesy cocktail garnish. Add a little bit of this and little of that, and voila—a drinkable burger!
So go ahead, eat your cheeseburger and drink it, too. Check out the video above and the recipe below for the deets.
The Jack in the Box Cocktail
1.5 oz Shiitake Mushroom and Pepper infused Cognac (cordial)
.5 oz Fresh Lemon Juice
.5 oz Brown Sugar Simple
1 Dash Worcestershire Sauce
Sparkling Wine or Champagne
Sous vide bacon infused cocktail onion (for garnish)
Sharp cheddar cheese (for garnish)
Sautee 3 to 4 shiitake mushrooms in a pan with 1 tsp oil. Once soft, add ¼ cup of lightly crushed pink peppercorns, 2 cups of water, and 4 cups of brown sugar. Bring to a boil. Once sugar is dissolved, pull from heat and allow to cool. Strain syrup.
Building the drink
1) Shake and strain ingredients into champagne flute.
2) Top with sparkling wine or champagne.
3) Garnish with skewered bacon infused cocktail onion and small piece of sharp cheddar cheese.
Food always seems to bring people together in wonderful ways, whether they be via tasty recipe exchanges, choice dining recommendations, or helpful cooking tips—the global food community grows every single day! One of the latest and greatest additions to this community is the TODAY Food Club (TFC), an online network on TODAY.com that unites the TODAY family, chefs, and home cooks everywhere by sharing creative meal ideas and plans, recipes, “hacks,” and beyond, all for the sake of great eating.
To celebrate the launch, they’ve posed two open challenges for members—and you know Foodbeast loves a good challenge. That’s why our very own Foodbeast Chef Ashley “Guzie” Guzman has taken her mother’s recipe for sticky buns and added her own personal touch for TFC’s Family Favorites challenge.
Growing up, Guzie’s family would enjoy sweet and sticky cinnamon rolls every year around the holidays like Thanksgiving. Now as a pastry chef, she was inspired to combine the family favorite with flavors of pumpkin purée and glorious, brown sugar-coated bacon bits to create amazingly delicious Pumpkin And Candied Bacon Sticky Buns! You bet she’s made her mama proud. See the recipe below.
2) Slice pumpkin in half. Remove seeds and pulp and reserve for another use. Coat inside and outside of pumpkin lightly with vegetable oil. Place pumpkin halves on sheet tray, with the hollow sides face-down. Oven bake in 15-minute increments, rotating pan at each interval. When pumpkin can easily be pierced with a fork, remove and let cool.
3) While pumpkin is cooling, line bacon on a sheet tray and sprinkle brown sugar evenly on each slice. Bake in oven until bacon is crispy and sugar has caramelized.
4) Remove bacon from oven, reserve fat drippings, and set aside. Allow bacon to cool. Once bacon has cooled, chop into bite-size pieces (about 1cm wide).
5) Once pumpkin is cool to touch, use a spoon to scoop the flesh away from the outer skin. Season with pumpkin spices and purée in a food processor. To loosen the flesh, add milk to the purée ¼ cup at a time until it is loose enough to move within the food processor, but still thick enough to hold shape.
6) Release cinnamon roll dough from its can and roll out onto a clean surface.
7) Using a spoon or offset spatula, spread pumpkin purée evenly onto the dough.
8) Sprinkle a portion of the candied bacon on top of the pumpkin purée, but make sure to reserve enough to top the finished rolls.
9) Re-roll the cinnamon dough to make the buns, and line them up side by side in a baking dish. Bake as directed in the packaging instructions.
10) While sticky buns are baking, whisk together the powdered sugar and enough milk in a bowl to make a thick paste, which will be a frosting to top the sticky buns. Add enough bacon fat to make the mixture the texture of glue and whisk until shiny and smooth. Reserve.
11) Once buns are finished baking, remove from oven and cover with the bacon frosting mixture while they are still warm. Top with reserved bacon pieces.
12) Allow to cool. When ready to serve, warm in oven or microwave and enjoy!
Imagine: you’re insanely hungry…starving, even. You take one quick look inside your pantry, cabinets, and fridge, only to feel either completely underwhelmed or overwhelmed by the options you see. At this point, you’re contemplating simply giving up and heading for the drive-thru. Yet, you still have that small, flickering flame inside your belly that’s encouraging you to try something new.
Don’t worry, we’ve all been there—it may seem like a daunting task to dream up and create a meal on your own (especially during your hungriest times). But on the contrary, this actually is the time to get experimental! It’s time to refill that belly with creative fire and become the Foodbeast we know you can be.
You can certainly draw culinary inspiration from foods you already have at home—like canned food—and to prove it, we’ve enlisted the creative input of some of your favorite foodies: Josh Scherer (Culinary Brodown), Janey Schafer (@foodsofjane), Nick Chipman (Dude Foods), Nick Neves (@dad_beets), Keith Prante (@haute_productions), and even our very own Pete “@Pham_Bot” Pham.
Check out what they’ve cooked up and see just how many ways you can play with your food.
This White Bean Tuna Melt Dip from Janey Schafer (@foodsofjane) has multiple sources of protein including canned tuna and white cannellini beans, not to mention gooey Monterey Jack cheese! Grab some pita chips and prepare to take “chips and dip” to the next level.
Creamy mac and cheese, canned green beans, and French onions all packaged within the convenience of a casserole? Yes please. Janey Schaffer (@foodsofjane) strategically layers your favorite comfort foods to create a delicious homestyle dish you’ll want to indulge in every night.
Step away from the Hot Pockets. Nick Chipman’s (@dudefoods) recipe for Pear Stuffed Soft Pretzel Balls is sure to be your go-to the next time you’re craving a fun, goodie-filled snack. Buttery and salty on the outside, sweet on the inside—there’s no going back.
When the moon hits your eye like this Mediterranean Naan Pizza pie—that’s amore! Brought to you by Nick Neves (@dad_beets), it’s made with warm naan bread covered in Spicy Greek Yogurt Hummus, chicken, cheese, and canned veggies galore. Who says you need to go to Italy to find a decent pizza?
Chef Keith Prante’s (@haute_productions) Black Bean and Corn Double Deckers are more or less of a revelation in Mexican-inspired cooking. This culinary genius layers tortillas that are stuffed with canned black beans, sweet corn, chicken, and of course, shredded cheese added to your heart’s content. Get the full instructions here.
This hearty recipe for Shakshuka Lasagna by Chef Keith Prante (@haute_productions) would bring Garfield to tears of joy. Prante puts together the hybrid masterpiece with stuffed layers of canned crushed tomatoes and Roma tomatoes, bell peppers, onions, shallots, garlic, and poached eggs. We’re going to need some bigger plates!
If you’re looking for a protein-packed dish that still packs flavor, try Josh Scherer’s (@CulinaryBrodown) Maple Chipotle Roasted Chickpeas. Baked in the oven and covered in a spicy-sweet maple chipotle sauce, these beans will satisfy your seasonal cravings any time of the year.
Sometimes plain tortilla chips can be a real bummer. Why not give them a little color (and flavor) with this recipe for Chorizo Creamed Corn, courtesy of Josh Scherer (@culinarybrodown)? Beefy chorizo, canned sweet canned corn, onions, cilantro, cotija cheese, fresh lime, chipotle aioli…do I need to continue? Here’s the recipe.
What’s hot, sweet, and going to melt your heart? Pete Pham‘s (@pham_bot) recipe for Loaded Mashed Sweet Potatoes, and next they’re going to melt in your mouth. These taters are perfect for spooning by the fire on a cold and gloomy day, or any other time you’re jonesing for a little comfort food. Dig in!
This ain’t your mama’s milkshake—Pete Pham (@pham_bot) is shaking up the world of frozen treats with this boozy recipe for Peach Bourbon Milkshake. In this formula, vanilla ice cream is blended with canned peaches, cinnamon, and good ol’ bourbon to create your new favorite drink. Totally worth a possible brain freeze!
This post is sponsored by the Canned Food Alliance.
A traditional dish of shakshuka consists of poached eggs that rest in a warm saucy sea of tomato, chili peppers, onions, and cumin spice. Now, imagine what this Middle Eastern masterpiece would be like fused together with the power of a hearty lasagna.
It just so happens that Chef Keith Prante (@haute_productions) did just this and created his very own recipe for Shakshuka Lasagna—and now we’re sharing it with you! He puts together the chunky lasagna with stuffed layers of canned crushed tomatoes and Roma tomatoes, bell peppers, onions, shallots, garlic, and of course, poached eggs nestled between each level.
A blanket of mozzarella and sauce wrap things up. Now that you’ve got all the delicious details, it’s time to shake up shakshuka and bake some lasagna!
Cooking time: 45-60 minutes
1 box (1lb) lasagna pasta
1 can (29 oz) crushed tomatoes
1 largeSpanish onion(sliced)
3 bell peppers (sliced)
3 diced Roma tomatoes
1 shallot (sliced)
3 cloves garlic(sliced)
1 teaspoon cayenne pepper
6 cups mozzarella cheese
3 tablespoons fresh oregano (chopped fine)
1 cup extra virgin olive oil
Salt and Pepper to taste
1) Preheat to over 325 degrees. Place pot of water on stove and bring to a boil. Add salt to water. Once boiling place pasta in water until it will bend (do not overcook).
2) Remove pasta from water and toss generously with extra virgin olive oil, about 1⁄2 cup to avoid pasta sticking.
3) Cook shallots and garlic in sauce pot and add after they become transparent. Add red bell pepper and onion to sauce pot. Cook for 10minutes. Place crushed tomatoesand diced tomatoes insaucepot and place on low heat. Add remaining olive oil. Cook for additional 10 minutes or untilvegetables are soft. Season with salt and pepper.
4) Lay first level of pasta down on 11×13 pan and add sauce to cover the bottom. Add half the spinach and 1 cup of cheese. Crack eggs evenly around lasagna and add another sheet of pasta. Continue until you are out of blanched pasta. Make sure you season every layer with salt and pepper. For the last layer, generously cover with cheese and remaining sauce. Cover and bake for 20 minutes or until eggs are poached easy (runny yolk)
This post is sponsored by the Canned Food Alliance
This Black Bean and Corn Double Decker by Chef Keith Prante (@haute_productions) is arguably the new birthday cake. Yep, it’s that serious. Never again will you see another savory nor sweet creation that exceeds its beauty.
Essentially, this monster of a Double Decker is built with layers of tortilla stuffed with canned black beans, sweet corn, chicken, and cheese, cheese, cheese all the way! Think you can handle it? See the recipe below.
Black Bean and Corn Double Decker
Serving size: 2
Cooking time: 15-20 minutes
1 14.75 oz canned black beans (drained)
1 14.75 oz canned sweet corn (drained)
2 10 oz cans of chicken
4 teaspoons taco seasoning
4 cups cheddar jack cheese
1 tablespoon chopped cilantro
1⁄4 cupchopped onion
6x 8” flour tortillas
Optional: sour cream and guacamole
1) Preheat oven to 275.
2) Sauté black beans, corn, onions, and chicken until hot. Add cilantro, taco seasoning, and salt to taste.
3) Place tortilla on a baking sheet and add cheese and chicken mixture. Then layer another tortilla on top, as well as more chicken mixture, and a third tortilla on top.
4) Repeat for second “double decker.”
5) Place in oven for 5 minutes or until cheese has melted flip “double decker.” Garnish with guacamole, sour cream and chopped cilantro.
This post is sponsored by the Canned Food Alliance
Lord, have mercy—have you ever seen tortilla chips look so beautiful? You are staring into the eye of a Chorizo Creamed Corn storm.
Josh Scherer of Culinary Brodown envisioned this colorful mountain of canned corn, chorizo, onions, cilantro, cotija cheese, lime, and chipotle aioli to top his tortilla chips. Each individual ingredient in this recipe is prepared and treated with the utmost care to bring together a final dish that will really knock some socks off. Tortilla chips aren’t even worthy enough to be covered in this glorious Chorizo Creamed Corn, to be quite honest.
Of course, you don’t have to restrict the dish to being paired with tortilla chips—a gigantic bowl with a spoon would do nicely as well!
Chorizo Creamed Corn
Serving size: 6-8
Cooking time: 25 minutes
2 15 ¼ oz cans of corn
8 oz pork chorizo
1 Tbsp vegetable oil
1 cup half and half
½ medium minced white onion
2 garlic cloves
1 tsp smoked paprika
Salt and pepper to taste
(Optional for serving)
Sprigs of cilantro
1) Heat 1 tbsp of vegetable oil in a sauté pan on medium heat, then when the oil shimmers, add minced onion and garlic and sauté for 3 minutes.
2) When the onion is softened, add the chorizo and continue to sauté while breaking up the sausage chunks for 5 minutes, or until sausage is fully cooked.
3) Empty the cans of corn into a colander, rinse off with water, let drain, then throw in the pan with the chorizo and sauté for 2 additional minutes.
4) Add the half and half, continue to let simmer for 5 minutes until reduced and creamy, then taste and season.
5) Pour on top of a bed of chips, garnish with cilantro, cotija, limes, and chipotle aioli, or eat as a side dish with your favorite meal.
This post is sponsored by the Canned Food Alliance
Chickpeas have never sounded more enticing than they have in Josh Scherer’s (@CulinaryBrodown) ingeniously flavorful recipe for Maple Chipotle Roasted Chickpeas! You can indulge in several of autumn’s quintessential flavors just with this one incredible dish.
Josh completely transforms canned chickpeas by roasting them in the oven and coating them in a tangy sauce made with sweet maple, zesty canned chipotle pepper, and sesame seeds to boot. Trust us, you’ll never want to leave your garbanzo beans naked again after trying them Josh’s way.
Maple Chipotle Roasted Chickpeas
Serving size: 6-8
Cooking time: 45 minutes
2 14.5 oz cans chickpeas/garbanzo beans
1 canned chipotle pepper packed in adobo
2 Tbsp quality maple syrup
2 Tbsp sesame seeds
1 ½ Tbsp olive oil
1 tsp black pepper
1 tsp salt
1) Preheat your oven to 375 degrees.
2) Empty cans of chickpeas into colander and then rinse thoroughly. Pat dry on a paper towel then let air dry for 10 minutes.
3) In a large mixing bowl, combine salt, pepper, olive oil, and chickpeas and toss to coat.
4) Line a baking sheet with parchment paper, then spread out chickpeas and throw in the oven for 30 minutes, spreading them around every 10 minutes.
5) Mince the chipotle pepper as fine as possible, then combine with maple syrup and sesame seeds and throw in a pan on medium high heat.
6) Add in the roasted chickpeas and sauteé for 2 minutes until evenly mixed.
7) Pour back on the baking sheet and let cool before eating.
This post is sponsored by the Canned Food Alliance