The Pacific Northwest has some of the freshest fruits and vegetables around! The farmer’s markets are showing off the best of what the summer season has to offer and in the Yakima Valley there are so many choices to grab your produce, even pick your own berries! Have You […]
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The Pacific Northwest has some of the freshest fruits and vegetables around! The farmer's markets are showing off the best of what the summer season has to offer and in the Yakima Valley there are so many choices to grab your produce, even pick your own berries!
Have You Ever Gotten a Local Produce Box?
One of the pluses of living around agriculture is the chance to have boxes of delicious fruits and veggies for weekly pick-up or delivery right to your door! One of my favorites is Pacific Northwest Fresh, not only can you purchase a box but you can always donate a box to a family in need! Follow them on social media to get inspired.
Getting Hungry?
I really do love putting together meal ideas so based on what I received today, here are recipe ideas for what's in season and available to everyone across the Yakima Valley and beyond!
Peaches - You could bake a cobbler or one of my favorites is to grill peaches and drizzle with honey and top with vanilla bean ice cream. You could even make a crumble that goes directly into halved peaches and bake in the oven and then top with ice cream
Yellow Squash - Sometimes you just want to be lazy so I feel like chopping up squash and tossing it with an herb blend of salt, pepper, paprika, cumin, garlic powder, onion powder, and olive oil or avocado oil and cooking in the air fryer for 20 minutes or until tender works great to get your daily veggies to fix. You could turn them into fries if you like and cook up a burger!
Lettuce - Taco Salad anyone? I love to grab giant fistfuls of tortilla chips to sprinkle over a bed of chopped lettuce, then you've got your ground taco meat, refried or black beans, cheese, bell peppers, red onion, chopped tomato, and sour cream or thousand island dressing. Man, I am getting really hungry now!
Tomato - Cherry tomatoes work great for a greek salad with feta and bell peppers or a Caprese salad with mozzarella, basil, and olive oil! I love Pepper Bellies where you layer Frito chips, chili, cheese, lettuce, tomatoes, sour cream, and Tapatio. Stupid good and you will literally be licking your bowl clean! Tortilla chips work great too!
Corn - Something I haven't tried yet but I see everyone on TikTok doing, taking your cob and slicing it into "ribs" add your seasonings how you like with olive oil, and cook in the air fryer until they curl up a little bit like curly fries. Add a fancy dipping sauce like mayo, bbq sauce, and ketchup mixture or ranch and I bet it would be delicious!
Carrots - I pickled them and added some on top of a turkey sandwich, HOLY CRAP was it good! Add it to Pho, tuna sandwiches, and more!
Pacific Northwest Fresh Items
You can donate to a family in need or sign yourself up if you are in need!
Pacific Northwest Fresh
Carrots, peppers, peaches, nectarines, lettuce and more. Follow Pacific Northwest Fresh on social media to see what is in each weeks box
Pacific Northwest Fresh
You could make it a game with your partner or kids. Each person picks an item and tries to find as many different options to eat it as possible. You could all vote or switch nights on who cooks what!
Cherry tomatoes are so delicious just by themselves but they also make a great addition to salads and beyond!
Pacific Northwest Fresh
char on a veggie is just delicious. Do you have a Dutch oven? They work great for that!
Pacific Northwest Fresh
I LOVE a bun but sometimes when I am trying to cut back on the carbs, this lettuce is fantastic for wrapping up a juicy burger!
Pacific Northwest Fresh
Want to know how to double the size of your lettuce. After rinsing, place the lettuce in a large bowl of water overnight and watch your lettuce double in size
All the ingredients for Pepper Belly's
You can grill these directly on your stove and rotate evenly to get an even blackness and then scrape off the char to reveal the delicious juiciness without a ton of heat. Well, as long as you get those seeds out of there
Shakshuka
Day one breakfast was a little over a cup of shakshuka, a sunnyside up egg and one slice of Dave's Killer Bread Thin Good Seed Toast broken into chunks. I used sugar free spaghetti sauce, mixed with fresh cooked tomatoes, zucchini, bell pepper and seasonings topped with fresh chopped parsley.
Red and Green Bell Pepper (Turkey Chili)
Have you tried Gordan Ramsey's trick for cutting bell peppers. Start at the top and kind of curve down so you're left with bell pepper ribs and the middle stays in tact.
Onion and Bell Pepper Mix (Turkey Chili)
On medium heat cook down your onion and two chopped up pieces of garlic until translucent about five minutes and then add in your bell peppers and keep cooking for another five minutes.
Ground Turkey, Onion and Bell Peppers (Turkey Chili)
bell pepper and veggies
Patience is a virtue when you are waiting for peaches to ripen. The other night I jumped the gun and it sounded like I was eating an apple
Received in my box of fresh produce from Pacific Northwest Fresh, this has become one of my all-time favorite squashes to work with
One of the best ways to make sure your produce and fruit stay fresh is to wash and store them properly from the jump. Onions in the cupboard with a paper bag, parsely washed and kept in a jar filled with water and so on
July 17th 2020 Pacific Northwest Fresh Box
Pasilla peppers are great! A delicious trick is to heat them over flames until they are completely charred and then scraping off that char. No rinsing after you have gotten that amazing char and the flavor will totally take away the mess you made prepping
Pacific Northwest Fresh list for July 9th 2020
Oranges rainbow carrots cabbage cilantro rhubarb Pacific Northwest Fresh 582020
LOOK: Food history from the year you were born
From product innovations to major recalls, Stacker researched what happened in food history every year since 1921, according to news and government sources.
Gallery Credit: Joni Sweet
1921: Refrigerators become household appliances
It got a lot easier to keep food fresh at home in the 1920s, when the refrigerator started to become an essential appliance for every kitchen. Manufacturers produced about 5,000 refrigerators in the U.S. in 1921, according to History Magazine (via The Packer). Over the next decade, another 1 million refrigerators were manufactured in the country.
[Pictured: Men stand beside the first Frigidaire, made by Delco Light Company, a subsidiary of General Motors, 1921.]
1925: Speakeasies serve up finger foods
Tens of thousands of speakeasies popped up in New York City alone by 1925 after bars and saloons in the country were shut down during Prohibition. Some started offering finger foods alongside clandestine cocktails in an effort to boost sales.
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1927: Girl Scouts publish first s’mores recipe
While the idea for a graham cracker sandwich with roasted marshmallow and chocolate had been around for some time, the first s’mores recipe didn’t make its debut until 1927 in “Tramping and Trailing with the Girl Scouts.” The guidebook, which was intended to teach kids how to be good Girl Scouts, referred to the recipe as “Some More” for another 44 years at least.
1930: First chocolate chip cookies are baked
1931: Transcontinental train trips popularize brunch
While the concept of brunch had been around since the late 1800s (if not earlier), it first became popular in the U.S. in the 1930s. Hollywood stars on transcontinental train journeys would often stop in Chicago for a late morning meal during that time, and restaurants across the country picked up on the trend.
1932: 3 Musketeers Bar is invented
1933: Milk is enriched with vitamin D
Milk producers began enriching their products with vitamin D in 1933, either by irradiating the milk or adding irradiated yeast to the cows’ feeds, in response to recommendations from health groups. Seven years later, they’d start using vitamin D concentrate to enrich the milk—a technique that’s still used today.
1935: Kraft Foods buys Vegemite
Already beloved by Australians, Vegemite became American-owned and -produced when Kraft Foods bought the recipe and manufacturing instructions for the yeast extract in 1935, according to What’s Cooking America. The recipe has since been slightly adjusted to include less salt.
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1937: Kraft creates boxed mac and cheese
In 1937, Kraft Foods launched its now-iconic boxed macaroni and cheese. The 19-cent product had enough food for a family of four, which made it extremely popular during the Great Depression. Around 8 million boxes were sold that year, according to Smithsonian Magazine.
1939: Government launches food stamp program
In an effort to help low-income families afford food, the federal government launched a food stamp program in 1939. It was in effect for four years, after which the country switched over to ration stamps.
1940: Government formalizes definition for enriched flour
The Food and Drug Administration developed a standard definition for enriched flour in 1940 to help reduce the rates of nutrient deficiency in the U.S. It required that flour producers add thiamin, iron, riboflavin, and niacin to any products they labeled as “enriched.”
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1944: First frozen dinner is born
The year 1944 marked the birth of the world’s first frozen dinners: Strato-Plates. Created by W.L. Maxson Co., the meal featured meat, a potato, and veggies “on a paperboard tray treated with Bakelite resin.” It allowed airlines and the Navy to serve crew and passengers a hot meal.
1945: Sliced bread makes a comeback
Commercially baked bread was sold as unsliced loaves starting in 1943 due to a shortage of steel during World War II. Sliced bread finally made a comeback in 1945 when the war ended.
1947: Pepperidge Farm opens state-of-the-art bakery
Margaret Rudkin’s dream of a new state-of-the-art bakery for her company, Pepperidge Farm, was finally realized when she cut the ribbon on a new space in Norwalk, Connecticut, in 1947. The bakery helped her streamline production and make Pepperidge Farm the brand it is today.
1948: General Mills reveals secret ingredient for chiffon cake
Los Angeles insurance agent Harry Baker invented chiffon cake in the 1920s, keeping his recipe under lock and key for 20 years. General Mills bought his recipe in 1947, and a year later, they revealed the delightfully airy cake’s secret ingredient (vegetable oil) in Better Homes and Gardens magazine in May 1948.
1950: Controlled-atmosphere packaging increases shelf life of food
The 1950s brought along the development of controlled-atmosphere packaging, according to the Institute of Food Technologists. This allowed producers to regulate the oxygen and carbon dioxide “in the packaging environment” to help delay spoilage of fresh foods.
1951: Bananas Foster is born at Brennan’s
Celebrated New Orleans restaurant Brennan’s needed a way to use surplus bananas in 1951, according to Thrillist. It invented Bananas Foster, a dessert made from bananas flambéed with butter, liqueur, brown sugar, and cinnamon, then topped with a scoop of vanilla ice cream.
1954: California dude ranch invents ranch dressing
Hidden Valley Ranch, a dude ranch on the central California coast, invented ranch dressing in 1954, according to Slate. It became an instant hit with guests, who took bottles of the creamy dressing home as souvenirs. Less than 20 years later, the brand was sold to the Clorox Company for $8 million.
1955: Green bean casserole originates at Campbell’s
Home economist Dorcas Reilly developed the first recipe for green bean casserole in the Campbell’s Soup Co. test kitchen after a journalist at the Associated Press asked for an idea for a vegetable side dish, according to NPR. The now-iconic dish is whipped up for Thanksgiving in 30 million homes each year.
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1959: Professor invents machine-harvestable tomato
Jack Hanna, an agronomy professor, bred a “hardy, tough-skinned tomato that could be more readily harvested by machines” in the late 1950s, according to Smithsonian Magazine. It would pave the way for machines to start gathering the majority of tomatoes in California in the coming decades, improving efficiency on farms.
1960: Gelatin makes its way into every meal
Knox published “Knox On-Camera Recipes,” its collection of “gel-cookery” recipes, in 1960. It offered ways to use gelatin in every meal, from the classic gelatin salad dessert to a savory dish using mayonnaise and shrimp paste.
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1962: ‘Silent Spring’ raises awareness about pesticide risks
“Silent Spring” hit bookstores in 1962, sparking worries about the potential risks of pesticides used on food. Author and environmental activist Rachel Carson called for an end to the practice of using DDT as a pesticide on food crops.
1964: Buffalo wings debut at Western New York bar
Teressa Bellissimo, owner of Anchor Bar in Buffalo, New York, invented buffalo wings in 1964, according to Smithsonian Magazine. Now a Super Bowl staple, the wings were created on a whim after the bar received a delivery of chicken wings instead of the necks they had ordered.
1965: Pillsbury Doughboy makes first TV appearance
The first commercial featuring the Pillsbury Doughboy aired in 1965, helping increase sales of canned refrigerated dough. An instant hit, the mascot earned an 87% recognition factor with customers in just three years.
1966: Peet’s Coffee founder debuts French roast coffee
Alfred Peet, the man behind Peet’s Coffee & Tea, jolted Americans out of their preference for light-roast coffee when he introduced a French roast in 1966. The java was inspired by European-style coffee, which was darker, less acidic, and sometimes even slightly burnt.
1967: Pop-Tarts are frosted
It didn’t seem like Pop-Tarts could be much more popular after the first shipment of the breakfast treats in the U.S. were completely snapped up within two weeks in 1964. However, Kellogg’s took things to the next level in 1967 when it debuted the first frosted Pop-Tarts. The brand’s bestsellers are now Frosted Strawberry and Frosted Brown Sugar Cinnamon.
1969: Californians go wild for 'Animal Style' fries
Legend has it that In-N-Out invented its famous “Animal Style” fries in 1969 after the chefs at the Baldwin Park, California, location needed a name for the sauce that its boisterous surfer clientele put on their food. It’s one of the best-known items of the fast food chain’s secret menu today.
1970: Nutrition expert tells Senate that cereal isn’t healthy
Is cereal part of a balanced breakfast? Not according to nutrition expert Robert Choate, who told a Senate subcommittee “that breakfast cereals aren’t good sources of nutrition,” according to the Food Industry Association. Cereal makers responded by adding vitamins and nutrients to their products.
1971: Chez Panisse kickstarts farm-to-table movement
1972: First female chef heads big-name hotel kitchen
Leslie Revsin was hired as a “kitchen man”—a low-level position—at the Waldorf-Astoria Hotel in 1972, according to The New York Times. She would rapidly climb the ladder and go on to become the first woman to lead the kitchen of a major hotel, as well as a cookbook author and television chef.
1974: Gerber launches food for grownups
Baby product company Gerber made a brief foray into food for grownups in 1974 with the launch of Gerber Singles. The products consisted of single-serving pureed foods for adults but were packaged in jars similar to those that contained baby food. The product was met with a cold response from consumers and was ultimately pulled from the company’s lineup.
The government made the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) permanent in 1975, after a successful three-year pilot program. The food program aims to reduce malnutrition and other health problems among pregnant people and babies.
1977: Americans switch to low-fat diets
After the government published the first edition of “The Dietary Goals for the United States” in 1977, Americans overwhelmingly switched to a low-fat diet. The fat-replacers used in many processed foods during this era may have led to poorer health among Americans, according to University of Connecticut researcher Julia Reedy.
1978: Ben & Jerry’s founders take ice cream-making course
A $5 correspondence course taught Jerry Greenfield and Ben Cohen everything they needed to know about starting an ice cream empire in 1978. Later that year, they’d open their first Ben & Jerry’s scoop shop in Vermont, and the rest is history.
1979: Associated Press documents California Roll
While two different chefs claim to have invented the California Roll, Los Angeles-based Ken Seusa scored the first documentation of this type of sushi in an article from the Associated Press in 1979. The all-American creation, which puts the seaweed inside the roll, is an unconventional take on sushi.
1980: Modified-atmosphere packaging becomes available
The 1980s saw the introduction of modified-atmosphere packaging in food production. The technique flushes the insides of food packages with nitrogen gas to help protect the products from spoilage, freezer burn, and weight loss, according to the Institute of Food Technologists.
1989: Supermarkets pull Chilean grapes from shelves
Supermarkets in the U.S. pulled Chilean grapes from their shelves in 1989 after a fruit import was found to have two cyanide-laced grapes from the South American country. Chile had previously been the go-to place for out-of-season fruits in the U.S.
1990: Government sets standards for nutrition labels
The black-and-white nutrition labels you see on food products today were standardized with the Nutrition Labeling and Education Act of 1990. It required most food products to list a breakdown of their nutritional value, including fat content and vitamins.
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1995: DiGiorno disrupts the frozen pizza market
Kraft disrupted the frozen pizza market when it launched DiGiorno in 1995. The new frozen pizzas were the first to have a doughy crust that rises in the oven—in contrast to the flat, crispy crust that frozen pizzas had been known for.
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2000: Heinz creates rainbow-colored ketchup
The new millennium brought along changes to even the most basic things, like the color of ketchup. Heinz released a series of ketchups in unconventional colors like purple, blue, and orange in 2000.
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2005: New coating keeps apples fresh for longer
Scientists at the Agricultural Research Service released a new vitamin-and-mineral-based coating for apples in 2005. The coating would help keep refrigerated apple slices fresh for up to 28 days.
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2010: Food makers fish for likes on Instagram
When Instagram came on the scene in 2010, it changed the way Americans saw their food. It was no longer just something to eat—food was something to photograph and post. Food makers and restaurateurs responded by creating aesthetically dazzling dishes like color-changing noodles and rainbow bagels.
2015: Breakfast goes all day at McDonald’s
McDonald’s finally gave its customers what they’d been dreaming about for decades when it launched all-day breakfast in 2015, according to Andrew Bender of Forbes. He called it one of the top food and restaurant trends of that year.
2017: Kale sales soar
Once a humble leafy green, kale was elevated to a cool food in 2017 due to its nutrient density and versatility. That year, farmers in the U.S. harvested 15,325 acres of kale—more than twice as much as was harvested in 2012, according to the Department of Agriculture.
2020: Pandemic changes how we eat
The COVID-19 pandemic drastically changed how Americans ate in 2020. People started spending significantly less money eating out than before due to stay-at-home orders. They also coped with food shortages at the grocery store, and began churning out loaf after loaf of homemade bread while stuck at home.
LOOK: Here are copycat recipes from 20 of the most popular fast food restaurants in America
The experts at QSR recently released data on the 50 most popular fast food restaurants in America for 2018, which led Stacker to scour the plethora of popular lifestyle blogs and online cooking sites available to find copycat recipes from the top 20 most popular fast food restaurants. For kitchen novices and experienced cooks alike, these recipes promise to help create healthier, budget-friendly, at-home versions of your favorite fast food menu items.
By: Katherine Gallagher
From: Copycat recipes from the most popular fast food restaurants in America
McDonald's chicken nuggets
McDonald’s Chicken McNuggets are fried, easily dunkable, and loved by children throughout the world. This copycat recipe is sure to be a godsend for busy parents of picky eaters, and it only takes 30 minutes. Shake the tenderized chicken in a bagged mixture of flour and spices, dip the battered chicken in egg, lightly fry for 10 minutes, and finish in the oven.
The iconic drink is notorious for warming hearts and stomachs alike during the holidays and has caught on well outside the Starbucks spectrum. This recipe combines creamy pumpkin puree, pumpkin pie spice, espresso, milk, brown sugar, and decadent vanilla syrup to bring the famous latte to your home kitchen.
Subway sandwich bread
Any fan of Subway knows that the bread makes or breaks the sandwich. This recipe lets you enjoy that soft, delicious bread in the comfort of your own home. Combine warm water, yeast, sugar, salt, olive oil, and flour. Allow the dough to rise for 30 minutes, and bake for 25 minutes for the perfect loaf.
Utilize a charcoal grill to get the classic flavor Whoppers are known for. This recipe gets technical, taking into consideration everything from patty depth to onion-slicing techniques.
This crunchy wrap is loaded with flavorful ground beef, crisp lettuce, melty cheese, and fresh tomatoes, just like the classic Taco Bell version. To go even more homemade, make your own taco seasoning for the beef.
There’s nothing like a warm bowl of chili from Wendy’s to spice up a cold evening. This version of hearty chili stews the spices, ground beef, vegetables, and beans for an hour to get the very best depth of flavors. You can even adjust the amount of heat for those who can’t handle the spice.
The humble jelly is widely recognized as one of the messiest doughnuts to eat at Dunkin’ Donuts—and that’s not necessarily a bad thing. In this version, you can choose exactly which type of jelly or jam you’d like to put inside the warm, fluffy donuts. After making the dough, divide it into circles and sandwich the jelly in between, fry until golden brown, and roll in sugar while still warm.
Chick-fil-A sandwich
Out of all the items on Chick-fil-A’s menu, the hand-breaded chicken sandwich has to be the most iconic. This copycat recipe combines spicy cayenne and smoky paprika in the seasoning, and it really goes in-depth as to what makes the perfect chicken sandwich. For example, brine the chicken breast for at least six hours to make this sandwich a real show-stopper.
Domino's stuffed cheesy bread
Use a blend of different cheeses—at least five—to create this version of Domino’s satisfying snack. The recipe even leaves room for interpretation, like adding jalapeños or bacon to create another layer of flavor.
No need to call for delivery when you’re craving a cheesy pan pizza from Pizza Hut. This recipe gives you all the information you need to create one at home, right down to the fresh pizza dough and homemade sauce. The dough needs to rise for at least an hour and the oven pumped to 475 degrees Fahrenheit for maximum effect.
Panera soup is so popular that the company sells it in grocery stores all over the U.S. This version of the hearty soup is the ultimate comfort food, especially considering that it’s loaded with fresh veggies like broccoli, carrots, and onion. Make the soup even creamier by blending everything together before adding the cheddar cheese.
Chipotle’s chicken is one of the stars of its burritos, tacos, bowls, and nachos. The combination of ancho chile and adobo sauce gives this chicken marinade an extra authentic kick. Blend them together with spices and oil, and marinate the chicken for at least 30 minutes (overnight is even better).
Just seven ingredients and 20 minutes are all it takes for some of the fluffiest, most satisfying homemade biscuits on the internet—with just as much flavor as the KFC classic side. Flour, baking powder, sugar, cream of tartar, salt, butter, and milk are mixed and baked for 10 to 12 minutes. Make them savory with gravy, or go sweet with some jam or fruit preserves.
Sonic Drive-In cherry limeade
One of the most delicious drive-in staples at Sonic is surprisingly simple to make at home. This recipe combines sprite, cherry syrup, fresh lime, and ice. It only takes about five minutes to make, so there’s no excuse not to try this refreshing copycat beverage.
This recipe reveals a couple of important steps, like putting the mixer in the freezer, for turning regular ice cream into the creamy Dairy Queen dessert we all know and love. Use any kind of crushed mix-ins like cookies, candies, brownies, or granola to make this frozen treat even better.
Even though whipping up this version of Arby’s classic roast beef sandwich will take less than 10 minutes, the result is pretty impressive. The homemade, tangy "secret" sauce made with ketchup, salt, and onion and garlic powders, combined with gooey cheese piled high with thinly sliced roast beef, is enough to make anyone’s day a little nicer.
This is sure to be a hit for anyone who likes dipping Little Caesars cheesy garlic bread into marinara sauce. Bake the dough ingredients and top with garlic, butter, parmesan cheese, and a little salt. The recipe even comes with its own video, providing step-by-step directions for bread-making novices.
Millions of this fast-food chain’s tacos are consumed in the U.S. every year, or 1,055 tacos per minute. Now, thanks to this recipe, you can create your own version of the menu item at home. Mix together browned ground beef, beans, and spices to create the smooth texture, stuff it into a tortilla, and fry. Add toppings at the end.
Any fan of fried chicken knows that perfect seasoning is everything. That’s why this recipe’s version of Popeyes’ famous, hand-breaded, spicy fried chicken uses 10 different ingredients in its spice mixture. Give the chicken a classic buttermilk brine, and golden fry in peanut oil to make this dish irresistible.
Papa John's garlic dipping sauce
Many pizza fans maintain the idea that a pizza is only as good as its dipping sauce, especially when it comes to Papa John’s customers and their Garlic Dipping Sauce. When you’re tired of the traditional ranch, give this version of garlicky butter sauce a try. Melt margarine on the stove or in the microwave, and then add garlic powder and a pinch of salt.
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KEEP READING: 3-ingredient recipes you can make right now
To help you on your home cooking journey, Stacker has compiled a list of 50 recipes that you can make with only three ingredients. Scouring Allrecipes.com, we’ve found some of the best breakfast, dinner, snack, dessert, and drink options for you, all of which require limited ingredients. Assuming you have a handful of kitchen essentials to get started, including cooking oil, salt, and pepper, these dishes can be made even if you haven’t been able to make it to the grocery store in weeks. They’re also perfect for cooks who may not be very confident in their skills just yet. Click through the following slides for some inspiration for your next meal.
These “quick and easy home fries” are made with russet potatoes, butter, and a little bit of salt and pepper. Whether you eat them as a stand-alone breakfast or alongside some scrambled eggs and bacon, these home fries are sure to keep you full all morning long.
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Simple sausage casserole
This “simple sausage casserole” is made with a crescent roll crust, and would serve as the perfect weekend brunch entree. Slices of the sausage and cream-cheese stuffed dish reheat well in the microwave, meaning that leftovers could easily last you all week.
Wheat-free banana pancakes
Breakfast has never been easier than these “wheat-free banana pancakes.” With just a large banana, a single egg, and a teaspoon of butter, you can whip up this delicious breakfast in less than 10 minutes. If you have a few more ingredients on hand, reviewers report that cinnamon, vanilla, and even a teaspoon of standard pancake mix will add a little pizazz to this healthy option.
Keto cheesy bacon and egg cups
“Keto cheesy bacon and egg cups” are the perfect make-ahead breakfast for those following a low-carb or keto diet. Assemble bacon, eggs, and cheese in a muffin tin and bake until set. The leftovers can be stored in the fridge and reheated in the microwave for the rest of the week’s breakfasts.
Two-ingredient pizza dough
If your local pie shop is temporarily closed due to the coronavirus pandemic, this two-ingredient pizza dough will go a long way toward helping you fill those cravings. Made with self-rising flour and Greek yogurt, the trick to making the dough cook perfectly is baking it in a 500-degree Fahrenheit oven.
Salmon with brown sugar glaze
Spicy Dijon mustard and sweet brown sugar come together to make this delicious salmon glaze, made sticky by broiling in the oven. While many seafood recipes require an extensive list of ingredients to get the “perfect” flavor, this easy recipe only requires three but doesn’t fall short on that highly sought-after taste.
Chef John’s corn tortillas
The perfect addition to any Taco Tuesday, these homemade corn tortillas go well with everything from pork carnitas to sauteed veggies. The main ingredient in these tortillas is masa harina, which is a naturally gluten-free flour made of corn soaked in lime water. Masa harina can be found at most grocery stores.
This “roasted butternut squash puree” makes a tasty alternative to traditional mashed potatoes. It can be eaten as a side dish with a steak or on its own as a filling and healthy afternoon snack. While the best season for the veggie is fall, many grocery stores carry the squashes year-round.
Simply roasted artichokes
For the uninitiated, roasting an artichoke can seem like a daunting undertaking. This recipe, with its handful of simple ingredients and precise directions, makes it easy for even the most amateur chefs. Extra garlic can be added for those who really love the flavor.
Parmesan thyme crisps
These “Parmesan thyme crisps” are perfect for those following a keto diet. Made with shredded parmesan cheese and fresh thyme leaves, the high-fat, moderate-protein, and low-carb snacks come together in a few minutes. Even better, you can switch up the flavor profile a bit by mixing in different herbs and spices.
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Easy 3-ingredient cheese pinwheels
Just because large parties are on hold for now, it doesn’t mean we have to stop enjoying those special celebration appetizers. Take, for example, these “easy 3-ingredient cheese pinwheels.” They’re typical party fare, but super easy to whip up at home if you find yourself missing cocktail hour finger foods.
During the coronavirus pandemic, many grocery stores have been running out of staples like rice and pasta sauce. If you haven’t been able to find your favorite sauce brand on store shelves near you, this quick, homemade version is a great alternative. The sauce would also be a great vehicle for those almost-expired roasted veggies lurking in the back of your fridge.
Onion rings
A burger joint staple, onion rings might not be the healthiest vegetable option, but there’s no denying that they’re a delicious one. This three-ingredient onion ring recipe calls for pancake batter to make the sweet breading. Depending on the size of your pot, the whole onion can be fried up and ready to go in less time than it takes for your eyes to stop watering.
These “cheesy kale chips” don’t actually include any real cheese. Instead, the vegan snack is made with nutritional yeast, which gives it that classic cheese taste without the added calories or animal products. While they take some time to make, the finished product is well worth it, according to reviewers.
Fried cabbage and egg noodles
This German recipe browns shredded cabbage in a swath of butter before mixing it with pre-boiled egg noodles. The result is a hearty, vegetarian meal that doesn’t require too much prep or time spent pouring over the stove. Onion and red pepper flakes are highly praised additions for those who want to spice the “fried cabbage and egg noodles” recipe up a little more.
This “spicy lime grilled shrimp” is marinated in a mixture of oil, lime, and cajun seasoning before being tossed on the grill. The summery seafood option goes great paired with a side of rice, on top of pasta, or rolled up in a homemade tortilla.
Quick tuna salad
Most of us probably have a can or two of tuna lingering in the back of a cupboard somewhere. The product’s long shelf life makes it a perfect pandemic food, and with this three-ingredient tuna salad, it’s easy to use some of those cans up in the long stretch of time between grocery stock ups. Snack on it with crackers or make it a meal by spreading it between two slices of homemade beer bread.
Eggplant and goat cheese lasagna
Instead of classic lasagna noodles, this “eggplant and goat cheese lasagna” uses thinly sliced eggplant, layered with sliced goat cheese and vegetable pasta sauce. It’s a healthier and lower-calorie twist on an old Italian favorite and an excellent dish for those who can’t stomach one more noodle during the coronavirus quarantine.
If you’re looking for an Italian-inspired dish that isn’t pasta-based, these “pesto cheesy chicken rolls” are sure to hit the spot. Stuffed with a basil pesto and mozzarella mixture, these thinly sliced chicken breasts would be great dipped in some marinara sauce or sliced up as cold lunch leftovers.
While many of the chicken-based recipes on our list so far have called for chicken breasts, this “crispy baked chicken thighs” recipe calls for a different cut of meat. Dark meat chicken thighs are often more tender and cook considerably faster. Using bone-in and skin-on thighs, this recipe results in a moist, almost “fried” tasting entree.
As this “barbeque bacon chicken” bakes in the oven, the juices from the bacon are soaked up by the uncooked breasts, giving the finished product a unique, juicy flavor. If you live somewhere warm enough to grill outdoors, this recipe also works well on the barbeque, where the sauce can be brushed on in the last few minutes. Finally, paired with a low-carb, sugar-free barbeque sauce, this recipe works well for those following a keto diet.
Three-ingredient baked chicken breasts
While this “three-ingredient baked chicken breast” recipe might not be the most experimental recipe on our list, it does result in an incredibly moist piece of chicken. While the recipe only calls for salt and butter, you can up the flavor by tossing in any other spices you might have crowding up your cabinet. The finished product can be eaten as a stand-alone entree or shredded up and thrown into a salad or soup.
Turkey burgers
Ground turkey, salt, pepper, and onion soup mix come together to create this delicious turkey burger recipe. Rather than the standard preparation method of frying the burgers in oil, these are cooked in water, which makes them substantially healthier. You can either eat these between two buns or break one up to add a little protein to your lunchtime salad.
Fiesta slow cooker shredded tacos
Whether life is busy and hectic, requiring you to run around all day, or you’re stuck at home during a world-wide pandemic, slow cooker meals are great because they allow you to fix it, forget it, and go about your day. These shredded chicken tacos come together in the slow cooker with the help of chicken broth, a packet of taco seasoning, and 6 to 8 hours. Mix the finished product with some toppings in a tortilla or toss the meat in a soup or on top of a salad.
This grown-up version of chicken strips relies on French-fried onions for its pop of flavor. While the original “crunchy French onion chicken” recipe calls for the chicken to be baked in the oven, cooking it in the air fryer would undoubtedly leave you with an even crispier coating.
Yummy pork chops
Marinades are a great way to add a little flavor to your meat without necessarily adding a ton of ingredients to the list. The marinade for this pork chop recipe is made with Italian dressing, soy sauce, and a little bit of black pepper. Cooking the pork chops on a skillet on the stovetop helps to give the outside of a meat a bit of crisp while keeping the inside juicy and tender.
Whip up a bowl of this creamy brown sugar dip to make an afternoon snack feel more luxurious or to convince a picky eater to down their daily serving of fruit. While the fruit dip takes literal minutes to make, it does need to chill in the fridge for an hour before eating, so be sure to plan accordingly.
Roasted cauliflower steaks
These cauliflower steaks make a great alternative to a classic meat entree. Doused in olive oil and lightly seasoned, these oven-roasted steaks are the perfect amount of crispy. The recipe is simple enough that you can dip in your favorite sauce without worrying about clashing flavor profiles.
Traditional corned beef can take hours to cook on a stovetop, but this Instant Pot version comes together in just about two hours. If you want to make the complete feast, you can add carrots, potatoes, and cabbage to the bottom of the pot as the meat rests after cooking. The beer and spice remnants in the pot will add a little extra flavor to the veggies.
Avocado cheddar toast
Avocado toast can be as simple or elaborate as your heart desires, but this cheddar cheese version is perfect for when your fridge is looking pretty empty. Use whatever bread you have on hand, and top it off with a little salt and pepper (or “everything but the bagel” seasoning) for the perfect mid-morning snack.
Easy rib eye roast
Ribeye may not be the most inexpensive or easily accessible cut of meat, but if you can get your hands on one, it’s well worth the effort. This “easy rib eye roast” is covered in butter and garlic before slowly cooking in the oven, resulting in a truly flavorful and juicy entree.
3-ingredient cookies
These “3-ingredient cookies” are perhaps the healthiest dessert option on our list. Made with bananas, oats, and chocolate chips, they contain very little added sugar. The cookies have a gooey texture when baked, so if you’re a crispy cookie fan, you might consider skipping this recipe.
If you’ve been looking for a new way to use up some of those cans of beans you’ve stocked up on, these “brownie mix black bean brownies” are it. The beans don’t add any flavor to the dessert, but they do provide a level of fudginess and moisture that’s unrivaled by any other brownie recipe.
3-ingredient cake mix cobbler
Typically, a fruit cobbler recipe will have an ingredients list a mile long. With this “cake mix cobbler,” the list of ingredients is short and sweet: yellow cake mix, peaches in a light syrup, and butter. The finished product is delightfully authentic and close in taste and texture to more complicated versions.
Easy 3-ingredient copycat butterfinger
If you happen to have some candy corn still hanging around from Halloween, you can whip up these “easy copycat butterfingers.” All of the ingredients are melted in the microwave rather than on the stovetop, making this a great recipe to make with kids.
Bakers have two options when it comes to this fall-themed dessert: either follow the two-ingredient recipe to a T or add two eggs to the batter to make the finished product considerably more moist. Made with just the cake mix and pumpkin puree, the dessert is relatively low in fat (4.3 grams per serving).
Hazelnut palmiers
Eating Nutella straight out of the jar can undoubtedly be a guilty (or not-so-guilty) pleasure for some chocolate-loving folks. If that includes you, you’re sure to love these “hazelnut palmiers” that are made by simply spooning generous amounts of the chocolate hazelnut spread in puff pastry dough. The light and fluffy cookies are addicting, so consider yourself warned.
“ABC pudding” or avocado banana chocolate delight, is a finger-licking good vegan dessert option. The avocado, which makes this pudding rich and thick, might seem like a strange addition to some, but that worry is for naught as the flavor is completely undetectable in the finished product.
Peanut butter cookies
These three-ingredient peanut butter cookies only take 10 minutes to bake, which makes them a perfect treat to satisfy any late-night sugar cravings. To amp the flavor up even more, one creative baker suggests dipping the finished cookies in melted chocolate, which reportedly makes them taste “exactly like a Reese’s Peanut Butter Cup.”
By: Madison Troyer
From: 3-ingredient recipes you can make right now
