Latest news with #Jalapeno
Business Wire
31-07-2025
- Business
- Business Wire
PizzaForno Heats Up West Coast Expansion with 24/7 Pizza Vending Machines at Southern California College Campuses
LOS ANGELES--(BUSINESS WIRE)-- PizzaForno, North America's pioneering automated pizzeria known for baking high-quality pizza round the clock, is thrilled to announce expansion across college campuses in Southern California. The company has officially made its debut at LA City College, with other schools in Los Angeles County quickly following suit. PizzaForno is also currently available at Rio Hondo College, located at the police shooting academy range, with the second machine arriving right on the main campus at the end of July. The rollout will continue with Long Beach State, where two machines will launch in early August. The company has officially made its debut at LA City College, with other schools in Los Angeles County quickly following suit. Share 'Our goal is to bring college students 24/7 access to affordable and quality pizza, especially during late hours when other options on campus are closed,' said Travis Musser, Master Licensee for PizzaForno Southern California and Washington State. 'Pizza is the number one food choice among college students, so this expansion perfectly fills that gap. By bringing PizzaForno machines to West Coast campuses, we're helping schools provide a convenient solution that meets students' busy schedules. From our machines on East Coast campuses, we've seen that 70% of pizza sales happens between 10 p.m. and 6 a.m. Having food available round the clock keeps students safer on campus – they don't have to leave at 2 in the morning just to grab something to eat. We're excited to continue our expansion and aspire to have multiple PizzaForno machines on every college campus in Southern California.' Students can satisfy their pizza cravings with a variety of PizzaForno's options, including Meat Lovers, Pepperoni, Cheese, Vegetarian, Barbecue, and even Breakfast Pizza. To keep things fresh, PizzaForno features a rotating Pizza of the Month, showcasing limited-time flavors like Margherita, Kraft Mac and Cheese, Jalapeno, and Hot Honey. Beyond the food, PizzaForno is committed to supporting students through a student ambassador program, offering hands-on marketing experience to earn an income while pursuing their education. Interested students can sign-up at 'College is expensive, and many students are looking for flexible ways to earn an income without falling behind in their studies,' added Musser. 'We're proud to bring students the opportunity to take part in a side hustle right on campus – completely flexible with their lives and without the stress of commuting or rigid hours typical from part-time jobs. It's a way to support students' financial and academic success.' LA City College: PizzaForno is serving students in front of the Communications building in the northwest quad. Rio Hondo College: PizzaForno is serving students now at the police academy shooting range. PizzaForno can be found on the main campus beginning July 31st. Long Beach State University: PizzaForno can be found near the dormitories and in the center of campus beginning August 7th. ABOUT PIZZAFORNO Founded in 2018 by Canadian entrepreneurs William Moyer and Les Tomlin, PizzaForno is North America's only automated pizzeria which introduces high-quality pizza in less than 5 minutes. Accessible 24/7 at the tap of a digital screen, PizzaForno offers a selection of pizza options, each made with high-quality ingredients. Utilizing technology made popular in France by ADIAL, PizzaForno has built the brand on a proven food tech platform with already 2,200 operating in Europe. PizzaForno currently has over 70 operating locations, over 100 additional locations committed in the U.S. alone, and over 30 U.S. locations already established in California, Georgia, Florida, Delaware, Michigan, Virginia, Alabama, Texas, Mississippi, and Louisiana. To learn more about PizzaForno, visit To inquire about the licensee opportunity, visit
The Irish Sun
07-07-2025
- Business
- The Irish Sun
Popular Dublin store to close after 26 years in ‘big loss to the area' as final day confirmed amid ‘devastating' blow
THE Dublin community have been left devastating after a popular local store announced they were set to close. P&P Meats on Bulfin Road in Owner Pat made the announcement to his local customer base in a social media message yesterday. The butchers confirmed their last day of In a heartfelt message owner Pat admitted the decision was made with a "heavy heart". Pat told his customers: "It's with a heavy heart I'm writing this but I will be READ MORE IN MONEY "I would like to take this opportunity to thank my family Tracey and the boys and the lads Dan and Jack but most of all I want to thank all of you for supporting me down the years. "I'm 26 years in Inchicore and I loved every minute of it. "I want to wish you all the very best of luck in the future and thanks again for everything. Pat." The popular butchers have spent years supplying the Inchicore area with fresh, good quality meat products. Most read in Irish News They also offered delicious specials such as Cajun chicken skewers, Peppered beef & onion Swiss roll and even Jalapeno burgers. The spot also became known for their homemade sausage rolls. British skincare brand sold in Boots launches 50% off sale as it prepares to close down this month Customers were shocked by Pat's announcement and took to the comments to share their well wishes. One person said: "Thank you for your service and kindness down through the years." Another added: "Best of luck pat, you have served the people of this community with great dignity and respect, you and the lads will be greatly missed. "But you also deserve to have time for yourself and your family, so enjoy your next chapter." 'VERY SAD NEWS' Another well-wisher said: "Best wishes Pat. I have 26 years here too and many a great burger we had from the shop. "A pork and leek sausage added to the minced beef is magic. Best wishes to the lads too." One local cried: "Devastating news." Another added: "Awhh very sad news hearing this, always a giggle to be had in the butchers. "Thank you for your loyalty over the years, wishing you the very best of luck to you all in P&P Butchers." One also added: "That's a big loss to the area. Lovely butcher." 1 The store will close in just days Credit: Facebook
Yahoo
13-06-2025
- General
- Yahoo
Dad's favorite: Wild West beans with fiery John Wayne whiskey
We salute the Dads of the USA with my favorite Baked Beans recipe and my Dad's favorite American! By Certified Executive Chef Mark Shoopman, CEC, CFBE of Lutheran Hillside Village. 2+2 tablespoons Vegetable oil 2 cups Sweet onion, sliced julienne – I like Vidalia onions ¼ cup Unfiltered honey ¾ cup Red bell pepper, seeded and chopped ¾ cup Yellow bell pepper, chopped ¾ cup Orange bell pepper, chopped ¾ cup Green bell pepper, chopped 3 each Garlic cloves, minced 2 teaspoons Serrano pepper, minced, or Jalapeno pepper (optional) 1 pound Pork sausage, hot (can use mild if preferred) 1 pound Andouille sausage, sliced 1 pound Bacon, rough chopped 1-(15oz.) Black beans, drained 2-(22oz.) Bush's brand Southern BBQ seasoned beans 1-(22oz.) Bush's brand Smokehouse seasoned beans 1-(22oz.) Bush's brand Hot Honey seasoned beans 1 cup Barbecue sauce, use your favorite! 1 ½ tablespoons Smoked garlic seasoning Salt and Pepper To Taste Heat the oil in a large pot, (3-5 quart), over medium-high heat until hot but not smoking. Add the bacon and sauté until lightly browned. Next add the sausage and continue cooking until it begins to brown. Next add the bell peppers and garlic and cook, stirring frequently, until the sausage is browned, and the vegetables are tender, about 5-8 minutes. Add all the beans, barbecue sauce, honey, andouille sausage and smoked garlic seasoning. Allow to come to a nice simmer and cook an additional 5 minutes stirring frequently enough so they do not stick to the pan. Add the serrano peppers and season with salt and pepper. In a skillet over high heat add the rest of the olive oil and the onions. Sauté rapidly over the high heat until the onions begin to brown and caramelize. At this point Remove the skillet from the heat and add in the whiskey. Ignite with a long lighter. You want to ignite the fumes and not the liquid. Gently shake the pan until the blue flame has extinguished itself. Add the onions to the pot of beans and combine. (Optionally you can then transfer to a baking dish and bake in a preheated oven at 300 degrees for 30 minutes.) Remove from oven and enjoy SERVES 8-10 Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
The Sun
01-05-2025
- Health
- The Sun
Three healthy protein rich dishes to enjoy this summer, which will make lunchtimes a whole lot tastier
LOTS of us are looking to up our protein levels - especially if you're in the midst of the menopause - and Emma Peterson's new cookbook has some great recipe inspo for shaking up your diet. Healthyish: All The Goodness With None Of The Fuss (Pavilion) is out on Thursday, and you'll find it full of achievable, no-fuss food to help soft-launch the summer you. Think batch breakfasts, prep-ahead lunches and under-30-minute dinners - all high on flavour and healthy-ish. City-solicitor-turned-cook Emma Peterson is all about bringing balance to your life - because who wants to spend hours cooking from scratch when the sun is shining. 4 We've chosen three cracking lunch recipes from the book to share with you - and we're sure they'll become firm favourites. The tuna nicoise is already in rotation with team Fabulous! 4 Portable Prep Jar Tuna Nicoise "This is my version of a tuna niçoise. The orzo adds a lovely chewy base, carrying all the flavours without feeling heavy. Layered jar-style, it stays fresh and vibrant no matter where you take it." Serves: 3 Prep time: 15 mins Cooking time: 11 mins Ingredients: *80g orzo *50g fine green beans, cut in half *3 large eggs *125g cherry tomatoes, halved *1 shallot, thinly sliced *90g pitted black olives, halved *2 x 200g tins tuna steak in oil *80g salad leaves For the dressing: *2tbsp extra virgin olive oil *1tbsp white wine vinegar *1 clove garlic, minced *1tsp dijon mustard Method: 1. Bring two small pots of water to the boil. In the first pot, add a pinch of salt, then tip in the orzo. Cook according to packet instructions, stirring occasionally, until al dente. A few minutes before the orzo is done, add the green beans to the same pot so they can cook simultaneously. 2. In the second pot, lower in the eggs using a spoon to avoid cracks. Boil for 9 minutes (set a timer!) for a perfectly set yolk. 3. While the eggs and orzo bubble away, combine the dressing ingredients in a small jar, secure the lid and shake until the dressing is emulsified. 4. Once the eggs are done, drain and rinse them under cold water for a couple of minutes – this will cool them. By this time, the orzo and green beans should be ready. Drain them in a colander and run under cold water to cool. 5. In a mixing bowl, combine the orzo and green beans with the cherry tomatoes, shallot and olives. Pour in the dressing and toss until well-coated. 6. Peel the cooked eggs and slice them into quarters. 7. Now layer up three jars (or containers). Begin with orzo salad, then layer on tuna and egg, finishing with salad leaves. 8. When you're ready to eat, flip the jar or container into a bowl and toss everything together to combine. Jalapeno & Cheddar Eggs In The Hole "Get ready to have this lunch on repeat, because not only is it easy and fun to make, it's also incredibly satisfying to eat. All it takes is cracking an egg into the centre of a bagel half, showering it with cheese and jalapeños, and letting the air fryer or oven do the rest of the work as it cooks to golden perfection." Serves: 1 Prep time: 5 mins Cooking time: 10 mins Ingredients: *1 bagel *2 eggs *15g grated cheddar *6 pickled jalapeño slices or fresh green chillies *Fresh coriander, to garnish *Salad leaves, to serve Method: 1. Preheat the air fryer or oven to 220°C/200°C fan/ gas mark 7. 2. Slice the bagel in half and place it cut-side down on a lined baking sheet or in the lined air fryer basket if using. If the holes in the middle are too small, use a knife to hollow them out to make room for the eggs. 3. Crack an egg into the centre of each bagel half. To prevent the egg whites from overflowing too much, lift the bagel slightly to help the whites settle underneath, leaving the yolk sitting proudly on top. Sprinkle the cheese over each bagel and top with the jalapeños or green chillies. Season with a pinch of salt and pepper. 4. Cook for 8 minutes (air fryer) or 10 minutes (oven), or until the egg whites are fully set, but the yolks remain runny. 5. Serve the bagel halves garnished with fresh coriander, alongside your favourite salad. 4 Posh Beans On Toast "Some days, good old classic beans from a can are more than enough to hit the spot. But sometimes we feel like treating ourselves to something a bit more special. When I initially tested this recipe, the first thing I thought was: if I ever open a café, this is going straight on the menu." Serves: 2 Prep time: 7 mins Cooking time: 8 mins Ingredients: *½ red onion, finely diced *1 garlic clove, minced *150g cherry tomatoes, halved *1tsp dried oregano *400g tin butter beans/lima beans, drained *1½tbsp tomato purée/paste *1½tbsp crème fraîche or sour cream *1-2 slices bread (I like sourdough or ciabatta) *2tbsp ricotta *1tbsp pesto *Squeeze lemon juice *Olive oil, for cooking Method: 1. Heat 1tbsp olive oil in a frying pan/skillet over medium heat. Add the onion and garlic, allowing them to cook for a couple of minutes until softened and fragrant. Toss in the cherry tomatoes and oregano and cook for another 2–3 minutes until the tomato skins begin to soften and break down. Use the back of a spatula to crush the tomatoes gently, releasing their juices. 2. Add the drained beans to the pan, along with the tomato purée, crème fraîche and a generous pinch each of salt and pepper. If the sauce seems too thick, fill the empty bean can with a splash of water and stir it into the pan to loosen the mixture and help create a creamy, saucy consistency. Turn the heat to low while you toast the bread. 3. Spread the ricotta on the toast, then add a generous helping of the beans. Finish with a drizzle of pesto and a squeeze of lemon over the top. Easy lunch box ideas that aren't sarnies Here are some kid-friendly, easy lunch box ideas that aren't sandwiches: Pizza Roll-Ups Ingredients: Tortilla wraps, marinara sauce, shredded mozzarella cheese, pepperoni slices. Instructions: Spread marinara sauce on the tortilla, sprinkle cheese and add pepperoni. Roll up and slice into pinwheels. Pasta Salad Ingredients: Cooked pasta, cherry tomatoes, cucumber, mini mozzarella balls, Italian dressing. Instructions: Mix all ingredients together and toss with dressing. Veggie and Hummus Wraps Ingredients: Tortilla wraps, hummus, shredded carrots, cucumber slices, bell pepper strips. Instructions: Spread hummus on the tortilla and add veggies. Roll up and slice into pinwheels. Turkey and Cheese Roll-Ups Ingredients: Sliced turkey, cheese sticks, whole grain crackers. Instructions: Roll turkey slices around cheese sticks and pack with a side of crackers. DIY Lunchables Ingredients: Whole grain crackers, sliced cheese, turkey or ham slices, apple slices. Instructions: Pack all ingredients separately so kids can assemble their own mini sandwiches. Mini Pancakes and Fruit Ingredients: Mini pancakes, mixed berries, syrup (optional). Instructions: Pack mini pancakes with a side of berries and a small container of syrup for dipping. Cucumber Sushi Rolls Ingredients: Cucumber, cream cheese, sliced turkey or ham. Instructions: Slice cucumber lengthwise, spread with cream cheese, and roll up with turkey or ham. Slice into bite-sized pieces. Fruit Kababs Ingredients: Various fruits (grapes, strawberries, pineapple, melon), cheese cubes. Instructions: Thread fruit and cheese cubes onto skewers. Cheese and Veggie Muffins Ingredients: Shredded zucchini, shredded carrot, shredded cheese, eggs, flour. Instructions: Mix all ingredients together, pour into a muffin tin, and bake until set.
Yahoo
18-03-2025
- Lifestyle
- Yahoo
Try these delicious mocktail recipes this spring
HIGH POINT, N.C. (WGHP) — Here are some delicious mocktail recipes for you to try this spring. 2 oz Cran-cherry Juice 1/4 oz of Lime Juice 1/4-1/2 can of Cheerwine Maraschino Cherries Fill half a glass with crushed ice. Add 2 oz of Cran-Cherry juice, and 1/2 oz fresh lime juice, and top with Cheerwine. Stir and garnish with Maraschino cherries! 1 oz Lime Juice 2 oz Jalapeno simple syrup 2 oz Orange Juice 4 oz Grapefruit Soda Lime Wedges and Jalapeno Slices for Garnish Agave Syrup for Rim Tajin for Rim In a shaker combine all ingredients. Add ice into a rimmed glass and pour a mocktail. Garnish with lime & Jalapeno! Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
