Fast Food

I don’t know about you guys, but I’ve definitely been feelin’ the summer vibe lately.  Along with images of ice cream cones melting in the hot sun and icy margaritas, comes the want for refreshing new recipes to try.  With the goal of being healthy in mind, these broiled apricots with fresh ricotta and pistachios are just the thing for a fun and easy recipe. There’s just 4 ingredients in this dessert and 2 simple steps,  so this one is definitely a “go” for warm summer nights! ____________________ Broiled Apricots with Fresh Ricotta and Pistachios Yields: 4 Prep Time: 10 minutes Total Time: 10 minutes Ingredients 1 tablespoon sugar 4 apricots, halved and pitted 8 teaspoons fresh ricotta cheese 2 tablespoons chopped pistachios Directions 1) Preheat broiler. Place sugar in a small saucer. Dip cut side of apricots in sugar to coat and transfer to a small broilerproof baking dish. Broil, rotating once, until apricots are caramelized and juicy, 3 to 4 minutes. 2) Remove apricots from oven. Let cool slightly and top with ricotta and pistachios. Serve immediately. Recipe & Photo Courtesy of Martha Stewart The post Here’s How to Make Broiled Apricots with Fresh Ricotta & Pistachios appeared first on Foodbeast.

When we look at it, we can pick out some cooking implements, an anchor, a few battleships thrown in for good measure. Navy stuff at its finest, right? Wrong. After Parade published the story on chefs in the military, Defense News blogger Christopher Cavas put the cover art on blast for featuring the silhouette of the famous Nazi battleship Bismarck. Take a second look at the cover: Poor Parade magazine. They issued an apology explaining that the battleship was randomly chosen from a library of stock images, not a deliberate endorsement of Nazi military might, but let’s be real — this is the interwebz. You’re forever walking on eggshells here. Our advice to Parade: ignore the Führer furor, move on, and double check your cover art for tiny Nazis in the future. Good luck! H/T + PicThx Eater The post Internet Finds Nazis on Parade Magazine’s Cover appeared first on Foodbeast.

Step aside Cool Ranch DLT with shredded beef… BrandEating is reporting that Fiery Chicken Cool Ranch Doritos Locos Tacos are testing in southern California.  Shredded chicken marinated in Taco Bell chipotle sauce is the key ingredient and the taco comes in the standard or supreme (diced tomato/reduced fat sour cream) versions. Priced at 79 cents regular and 99 cents for the Supreme.

Most restaurants know when a product’s flavor profile might be too bold for the average palate. And then there’s Taco Bell. Now on test at select locations in Southern California, the new Fiery Chicken Cool Ranch Doritos Locos Taco is the latest crazy edition to T-Bell’s ever-growing DLT line. It swaps out the traditional ground soy meat with pieces of shredded chicken doused in chipotle sauce and is also available “Supreme,” with sour cream and diced tomatoes. Like with most fast food items, chances are neither the Cool Ranch taco nor the Fiery Chicken will be all that “cool” or “fiery” – (wouldn’t want such intense flavors to clash or anything) – but if it does do well, here’s to hoping we’ll see a Fiery Chicken Flamas DLT in the very near future. H/T + PicThx Brand Eating The post Taco Bell Testing New Fiery Chicken Cool Ranch DLT appeared first on Foodbeast.

McDonald’s will be rolling out with new Dulce de Leche Shakes beginning June 10 to September 15, 2013. Which means you have 98 days to make the most of this caffeinated sugar rush. Yes, I counted. The new item is made from from Mickey D’s reduced fat vanilla ice cream, caramel syrup and topped with whipped cream and a cherry. We’re guessing the Dulce de Leche will be similar to most of Mickey D’s McCafé drinks, aka liquid coffee cake in a cup. Mmm, absolutely divine. Again, you have 98 days to get your fix. The post McDonald’s Sweetens Summer with New Dulce de Leche Shake appeared first on Foodbeast.

Go ahead and call me an idiot. What kind of food blogger am I. How could I have possibly have gone 22 years without knowing that SPAM wasn’t just a nifty piece of branding wordsmithery, but that it actually stood for something? Something good and real and, albeit dubiously, delicious? Well, I didn’t. But at least now you won’t have to face the same embarrassment as me. According to TIME Newsfeed, the 76-year-old meat product originally known as Hormel Spiced Ham changed its name to “Spam” in 1937, on the suggestion of one of the Hormel executive’s brothers. Because the canned protein contains actually little ham, however, the company instead suggested the letters stood for “Shoulder of Pork and Ham” – and not “Special Processed American Meat,” “Some Parts Are Meat” or any other of the brilliant backronyms pop culture has blessed us with over the years. Foodbeast.com: Answering life’s questions, so you don’t have to. H/T TIME Newsfeed + PicThx WPMU The post Today I Learned: SPAM Is a Portmanteau of ‘Spiced Ham’ appeared first on Foodbeast.

I have tried boiled peanuts in the past. At least 20 years ago, at some gas station in South Carolina, I think. I hated them. Since then, I have used them as a measuring stick to describe other items that were bland and mealy. I figured enough time has passed that it was time to [...]

Arrested Development is set to make its season four return on Netflix next week and what better way to celebrate such a momentous occasion than with Bluth’s Frozen Bananas. With all fifteen episodes being released at once, you’ll definitely need some themed snackage. You can essentially top your frozen bananas with any toppings you choose but Eat The Love decided on the sweet and salty combination of chocolate and pistachios. Head over here for their wordless recipe. Photo and Recipe Courtesy of Eat The Love The post Here’s How To Make Arrested Development’s Bluth’s Frozen Bananas appeared first on Foodbeast.

Perhaps Wendy should have job shadowed Dairy Queen.  (via The Impulsive Buy) New McDonald’s Dollar Menu  items review orgy. (via Foodette) What the cluck?! Cock Diaper. (via Incredible Things) Dr. Pepper likes the cane. (via Bev Review) Could BK’s preformed pork patty dethrone the McRib? (via The Impulsive Buy) Surge 2.0 (via BevNerd) More like [...]

Separating an egg’s yolk from its whites can be a super tricky thing to achieve — a task that takes an adequate amount of dexterity. So what’s a hungry folk to do when he or she has a recipe that calls for egg whites but no yolk?! Calm down, breathe and grab the Whisk’ by designer Ivan Zhang. This simple yet genius concept has all the handy components of a traditional whisk, except for its slight curvature on one side. The curve allows the yolk to get caught while the whites drip down and separate. Basically, this kitchen gadget keeps everything clean, stress-free and totally easy! Unfortunately, Whisk’ isn’t on the market yet, but we’re hoping these will become a kitchen essential soon. H/T Yanko Design + PicThx A’postrophe Design The post 2-in-1 Whisk’ Doubles as Effortless Yolk Separator appeared first on Foodbeast.