Every Day Scoop

Is it 5:00 yet?

Written on April 24, 2014 at 10:00 am , by

Come 5:00, we all know what time it is: time for a cocktail. But this past month more than ever, users are extra thirsty and looking for a good drink recipe. According to Yahoo Trend Expert Lauren Whitehouse, cocktail recipe searches have been spiking off the charts since March, and the top 10 favored searches include White Russian, Margarita, Sangria and Moscow Mule. So now that you know what your equals are craving, get to it! Here are some recipes to get you started:

 

Classic Margarita

 

Sparkling Pomegranate Sangria

 

Moscow Mule

 
 

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#RRWhatchaCookin Featured Cook of the Week: @wickeddeliciouskate

Written on April 23, 2014 at 10:00 am , by

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.

 

 

Once we found out today was International Macaroni Day, there was no way we could pass up featuring instagram user @wickeddeliciouskate‘s mouth-watering photo of Applewood Smoked Bacon and Peppered Ham and Sharp Cheddar Mac and Cheese! Kate asks, “Anything containing bacon and cheese is a winner?” and we would definitely have to agree! Looking to celebrate the food holiday yourself? Try one of our 20 Most Popular Macaroni and Cheese Recipes!

 
 

Related Links

@delish_thoughts’ huevos rancheros

@loccrush’s mini apple pies

@seasthedai’s veggie burrito

#TrendingTuesday: Mason Jars

Written on April 22, 2014 at 10:00 am , by

Maybe it’s just us New Yorkers, but it seems like every bar or restaurant we go to now serves at least one item out of a Mason jar. These adorable retro jars are great for preserving and pickling, as their air-tight lid is virtually foolproof, but the jars also make a fun alternative to the classic beer glass, ice cream cup or even dry goods container. Check out some of our favorite ways to use Mason jars, and happy canning!
 

DIY Preserves

 

Sweet Heat Iced Tea

 

Your Very Own Granola

 

Jicama-and-Watermelon Salsa

 
 

More Trending Topics

#barbecue

#maplesyrup

#zucchini

Meatless Monday: Tofu 101

Written on April 21, 2014 at 10:00 am , by

Tofu’s texture ranges from firm and chewy to soft and silky. Next time you shop, use our handy chart to pick the right block of bean curd for your meal.

 

 

EXTRA FIRM: Dense and dry. Holds its shape during high-heat cooking. Marinate cubes or thick slices, then grill or sear as you would steak.

 

 

FIRM: Springy and tender. Holds its shape but crumbles easily. Crumble and sauté for a tofu scramble or cut into cubes or thin slices and stir-fry.

 

 

SOFT: Delicate and moist. Just firm enough to hold its shape, but mashes easily. Dice and stir into soups like miso, or mash with a fork, season and sub for ricotta in stuffed shells.

 

 

SILKEN: Smooth, creamy and very moist. Blend into creamy dips instead of sour cream, or use in smoothies in place of milk.

 

 

Related Links

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Saturday Supermarket Smarts: Battle of the Guacamole

Written on April 19, 2014 at 10:00 am , by

We love a good guac, but between homemade and premade, do you know which kind you should be buying? We explore the options:

 

Homemade

Making guac at home puts you in the driver’s seat–chunky or smooth, spicy or mild, plain or fully loaded, the choice is yours! The fresh taste and absence of additives easily offsets a few extra pennies.

 

Store Bought
Many refrigerated guacamoles from the deli section or produce aisle contain natural ingredients and tastemuy bueno.(Skip any with ingredients you wouldn’t use at home.) These convenient dips get the green-light when you’re tight on time.

 

It’s a tie!

Choose whichever method is most efficient for you, then use it in all kinds of recipes, like these:

 

Shrimp and Guacamole Lightening Rounds

 

Guacamole-Bacon Corn on the Cob

 

Surf ‘n’ Turf Tacos

 

 

 

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Fast Idea Friday: Kale & Barley Salad

Written on April 18, 2014 at 10:00 am , by

If you’re looking for a light and refreshing dinner that you can whip up after a busy day, look no further. Our new Kale & Barley Salad is packed with crisp veggies, hearty barley and sprinkled with salty queso blanco. You’re going to want to eat this salad just as fast as you put it together, and we promise, we won’t judge.

 

 

Get the full recipe for Kale & Barley Salad here. Happy Friday!

 

More Fast Ideas

Scallion Hush Puppies

Smoked Trout Chips

Citrus Gin Spritzer

Knockout Nachos!

Written on April 17, 2014 at 10:00 am , by

Cool new tortilla chips, awesome topping combos and our expert nacho-building tips will take your snack to new heights!

 

Nacho Tips

 

Build it right: For perfectly balanced bites, distribute the fixings between the layers of chips, not just on top.

Cheese it up: Don’t skimp on the queso. Shredded cheese takes up lots less space once it melts, so pile it on!

Melt it down: 350 degrees is the ideal nacho-baking temperature for melting the cheese (but not burning the chips).

 

Nacho Variations

 

Chicken Verde Nachos (pictured)

Layer with shredded chicken, salsa verde, pinto beans, roasted poblano slices and shredded mozzarella; bake.

Top with pickled jalapenos, cilantro, sour cream with lime zest, chili powder and sliced radishes

 

Veggie Delight Nachos

Layer with roasted corn kernels, grilled sweet onion slices, shredded jack cheese and black beans; bake.

Top with guacamole, sour cream and salsa

 

BLT Nachos

Layer with shredded pepper jack, chopped tomatoes and chopped cooked bacon; bake.

Top with shredded romaine hearts, halved cherry tomatoes, more chopped cooked bacon and sour cream

 

Aloha Nachos

Layer with shredded Colby jack, chopped pineapple, thinly sliced red onion and chopped pan0fried ham; bake.

Top with chopped parsley and chives

 

 

Related Links

Mexican Made Meatless

Corn Tortillas Reborn

Pumpkin Quesadillas

#RRWhatchaEatin featured cook of the week: @delish_thoughts

Written on April 16, 2014 at 10:00 am , by

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.

 

Blogger and Instagram user, @delish_thoughts is giving us some serious food envy! Her beautiful photo of brunch time huevos rancheros definitely displays the epitome of the #RRWhatchaEatin challenge. We would love to dive into this dish right now! For more of her gorgeous photos and recipes, check out her food blog here.

 

Related Links

#rrwhatchacookin featured cook: @loccrush

#rrwhatchaeatin featured cook: @seasthedai

#allwrappedup challenge winner: @cleanish_eats

Technique Tuesday: Preserved Lemon

Written on April 15, 2014 at 10:00 am , by

A Moroccan pantry staple, preserved lemons are traditionally made by brining the whole fruit in lemon juice with plenty of salt. After a few weeks, the citrus becomes super soft and entirely edible. If you can’t find preserved lemons at a specialty-food store, you can make them at home. To get the same results in a fraction of the time, try our genius test kitchen shortcut from our recipe for Moroccan Lemon-Herb Chicken Skewers. Removing the peel from the lemon and cooking it in a salty solution re-creates the intense flavor and satiny texture of slow-cured preserves in just 10 minutes.

 

HOW-TO: In a small skillet, combine 1/4 cup thin lemon peel strips, 1/4 cup fresh lemon juice and 1 tablespoon salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Tip: Use your preserved lemon to brighten up all sorts of dishes. Below are some of our suggestions.

MUDDLE with fresh lemon juice and simple syrup, then top with some club soda for a sparkling preserved lemonade.

 

FINELY CHOP with fresh parsley and garlic and toss with EVOO and pasta or with roasted carrots.

 

WHISK with white wine vinegar, EVOO and a touch of honey for a vinaigrette. Toss with leafy greens or a three bean salad.

 

PUREE with room temperature butter in a food processor. Serve with hot rolls or put a pat on top of grilled fish.

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Takeout Made Meatless

Written on April 14, 2014 at 10:00 am , by

When you’re stuck in a dinner rut, your first instinct might be to pick up the phone and order takeout. But there’s no need when you can make your same restaurant favorites right in your own kitchen! These takeout recipes are easy to follow and can be on your table in the same amount of time it takes to call for delivery. Even on Meatless Monday, you can make restaurant-quality dishes at home.

 

Craving Thai food? Our Veggie Pad Thai is full of veggies and flavor without all the extra salt or fat!

 

How about Italian? Crispy coated eggplant rounds are baked instead of fried in our Cheesy Eggplant Parm.

 

More in the mood for Mexican? Rach’s Seven-Layer Burritos are full of protein-packed ingredients like refried beans and avocados so you won’t miss the meat!

Related Links

German Made Meatless

Mediterranean Made Meatless

Indian Made Meatless