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Yahoo
12-05-2025
- Entertainment
- Yahoo
Taco John's Cranks Up the Fiesta for Summer with New Limited-Time Menu Items & Beverages Including Dirty Lemonades at a Sizzling Value
Taco John's Cranks Up the Fiesta for Summer with New Limited-Time Menu Items & Beverages Including Dirty Lemonades at a Sizzling Value CHEYENNE, Wyo., May 12, 2025 (GLOBE NEWSWIRE) -- Taco John's® is kicking off the summer season by bringing even more flavor to its menu. After an overwhelmingly positive response to the new Fiesta Softshell Tacos that debuted last fall, more of the Taco John's menu is joining the Fiesta, PLUS a new lineup of refreshing beverage choices to beat the heat! Taco John's new Fiesta menu features fresh, savory ingredients like all-white meat chicken, Pico de Gallo made in-house daily, and Taco John's signature Fiesta sauce — a creamy, zesty blend of sour cream, jalapeños, onions, garlic, tomato and cilantro. To celebrate the expansion of the Fiesta menu, Taco John's is offering 2 Fiesta Softshell Tacos for $5 for a limited time. Each features a soft flour tortilla filled with your choice of premium protein — grilled all-white meat chicken or seasoned sirloin steak — and topped with Fiesta sauce, Pico de Gallo, a blend of four cheeses, and crisp, shredded lettuce. But that's not all! Brand-new Fiesta menu items to try include: Fiesta Burrito: A 10-inch soft flour tortilla comes loaded with all the Fiesta fixings plus seasoned red rice and creamy guacamole made with Hass avocados. Fiesta Quesadilla: A grilled 10-inch flour tortilla stuffed with a melty four-cheese blend, Fiesta sauce, Pico de Gallo, and guacamole. To get the most Fiesta for your buck, upgrade to a Combo meal that includes a small Potato Olés® and a small drink. Warm months also mean the return of Taco John's tantalizing Summer Lemonades. The premium strawberry and wildberry beverages are crafted on-demand, featuring real fruit purees and Tropicana® Lemonade, for a balance of sweet and tart refreshment in every sip. Taco John's is also introducing a refreshing new beverage upgrade: Dirty Soda! Add sweet cream to any beverage for a rich, creamy experience. Try the Dirty Strawberry Lemonade, Dirty Wildberry Lemonade, or customize your favorite fountain drink for just 50 cents more. Sample these summer offerings for a limited time at participating Taco John's locations in-store, at the drive-thru, and through the Taco John's app. About Taco John's®With nearly 350 restaurants in 22 states, Taco John's is one of America's largest Mexican quick-service restaurant brands. Founded in 1969 in Cheyenne, Wyoming, Taco John's has been serving a made-to-order menu using fresh, high-quality ingredients, seasonings and sauces for more than 55 years. Offering signature specials like Taco Tuesday, savings and special offers for Bigger Bolder Rewards loyalty club members, and beloved originals like Potato Olés®, Taco John's takes pride in bigger. bolder. better. flavors and menu items. Recognized as one of Entrepreneur's "Top Food Franchises of 2023" and hailed by QSR Magazine as a "Top 15 Chain Ready to Contend as Fast Food's Top Players," Taco John's continues to expand into new territories. For more information, visit and follow Taco John's on Facebook, Instagram and TikTok. Media Contact:Joshua LevittPR for Taco John'sjosh@ A photo accompanying this announcement is available at
Yahoo
26-03-2025
- Health
- Yahoo
Try these healthy dishes for the spring season
(WGHP) — As the weather gets warmer, you'll be pulling out your shorts and even bathing suits. Whether you want to drop a few pounds first or just want to eat healthier this season, we've got you covered on this Recipe Wednesday. FOX8's Shannon Smith stops by Brenner FIT in Winston-Salem to whip up some healthy dishes for the Spring season. Cooking spray 1 large, ripe banana 6 tablespoons butter 1/3 cup brown sugar 3 tablespoons milk 1 egg 1 teaspoon vanilla 1 cup all-purpose flour 1/3 cup old-fashioned rolled oats (not quick cooking) ½ teaspoon baking soda ¼ teaspoon salt ¼ cup mini chocolate chips Preheat oven to 350°F. Lightly spray muffin tin with cooking spray & set aside. Mash banana in a small bowl until there are no more big lumps. Cut butter into pieces. Place butter pieces in a microwave-safe dish. Microwave, uncovered, until butter is melted, about 30 to 45 seconds. In a large bowl, beat together melted butter and sugar. Add milk and mashed bananas. Using a hand mixer, mix on low for 30 seconds. Add egg and vanilla, mix until just combined. In a separate small mixing bowl, combine dry ingredients including flour, oats, baking soda, and salt. Whisk together with a fork. Add dry ingredients to the large bowl and mix until combined. Add chocolate chips and mix until combined. Using an ice cream scoop, fill each muffin tin 3/4 of the way full. Place in the oven and bake for 18-22 minutes. Tops of muffins should be lightly golden brown, and muffins should be nice and firm. Remove from oven and allow to cool in pan for 2-3 minutes before removing and transferring to a wire rack to cool completely. Serve immediately or store in a container to enjoy throughout the week. ½ pint strawberries 11-ounce can of mandarin oranges, in 100% juice 1 mango 4 kiwis 1-pint blueberries 32-ounce container non-fat vanilla Greek yogurt Prepare fruit Hull and slice strawberries Drain mandarin oranges Peel and dice mango Peel and dice kiwi In a cup or bowl, layer parfait: ¼ cup yogurt Strawberries ¼ cup yogurt Mandarin oranges Diced mango ¼ cup yogurt Diced kiwi ¼ cup yogurt Blueberries Serve immediately and enjoy! 2 cups dry whole wheat rotini pasta 11 ounces pre-cooked frozen grilled chicken strips 1 cup canned mandarin oranges, drained 1 cup seedless red grapes, sliced 1 cup chopped apples 1 green onion, chopped 3/4 cups fresh sugar snap peas, ends trimmed 1/2 tablespoon finely chopped mint leaves 1/2 cup creamy poppy seed dressing Cook pasta according to package directions. While pasta is cooking, heat chicken in a skillet on medium-high heat for 3 minutes. Wash and cut the remaining ingredients. Drain pasta and rinse using cold water. Combine all ingredients in a bowl and toss. Refrigerate for 30 minutes. Pico de Gallo 4 Roma tomatoes, chopped ½ cup green bell pepper, chopped 1 cup red onion, diced 3 teaspoons jalapeño pepper, finely chopped ¼ cup fresh cilantro, minced 3 tablespoons fresh lime juice ½ teaspoon ground cumin 1 teaspoon salt 1 teaspoon minced garlic Quesadillas 1 (15-ounce) can black beans, rinsed and drained ½ cup shredded Monterey Jack cheese 4 (8-inch) whole-wheat tortillas 2 teaspoons canola oil, divided Optional Toppings 1 ripe avocado, diced Light sour cream On the side Fresh sliced pineapple Cut Pineapple: Set aside. Prepare the Pico de Gallo: Chop, dice, and mince all the veggies and herbs. In a medium bowl, combine tomatoes, bell pepper, onion, jalapeño, cilantro, lime juice, cumin, salt, and garlic. Mix well and set aside. Prepare the Black Bean Filling: Rinse and drain the black beans. Mash half of them with a fork, then mix with the remaining whole beans. In a medium bowl, combine the beans, shredded cheese, and ¼ cup of the prepared Pico de Gallo. Assemble the Quesadillas: Lay tortillas flat on a work surface. Spread ½ cup of the bean mixture onto one half of each tortilla, then fold in half and press gently to flatten. Cook the Quesadillas: Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add two quesadillas and cook for 2 to 4 minutes, flipping once, until golden and crispy. Remove from the pan and place on a cutting board. Repeat with the remaining oil and quesadillas. Serve: Slice each quesadilla in half. Top with diced avocado and sour cream, if using. Serve with fresh pineapple on the side. 1 cucumber 3 slices cold-cut turkey 3 wedges of laughing cow cheese Wash cucumber and slice into 10-14 circular pieces. Cut the meat into 1 1/2-inch squares. Spread cheese onto one slice of cucumber. Add the turkey and top with another slice of cucumber to make the sandwich. 1 cup rolled oats 1/3 cup miniature chocolate chips ½ cup ground flax seed 1/3 cup honey 1 teaspoon vanilla extract ½ cup crunchy peanut butter or sun butter Combine dry ingredients: oats, chocolate chips and flax seed in a large bowl. Add the honey, vanilla extract and nut butter and mix well until you get a thick, sticky mixture. If mixture becomes too gooey, add additional oatmeal. Take tablespoon-sized pieces of dough and roll into balls. Store in refrigerator and enjoy gradually throughout the week! 2 large apples, cut into wedges ¼ cup creamy natural peanut butter ¼ cup and 1 tablespoon caramel sauce 1 tablespoon mini chocolate chips Optional: seasonal sprinkles Combine peanut butter and ¼ cup caramel sauce in a medium microwaveable-safe bowl. Microwave for 30 seconds. Stop microwave and stir every 10 seconds. Place sliced apples on a plate. Drizzle peanut butter and remaining 1 tablespoon of caramel sauce over apples. Top apples with mini chocolate chips and sprinkles. Enjoy! Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
21-02-2025
- Health
- Yahoo
Three yellow food safety alerts posted in Champaign Co. this week
CHAMPAIGN-URBANA, Ill. (WCIA) — One local school, one Champaign restaurant and one Urbana restaurant each received a yellow food safety alert this week. An inspector found four risk factor/intervention violations and one repeat risk factor/intervention violations at Franklin Middle School. 2025 Christie Clinic Illinois Race Weekend medals unveiled For the third time in a row, an inspector found that food items were not being held at the proper temperature. Diced tomatoes, Pico de Gallo, sour cream, shredded cheese and guacamole were held in a cooler, but all were above the required 41°F. The cooler was condemned, and all of the out of temperature items were thrown out. A yellow food safety alert placard was posted, and the cooler will need to be repaired by March 4. Other issues the inspector noted included an employee picked something up from the floor and then started putting on a new pair of gloves without washing her hands, the chicken nuggets were found between 124°F and 128°F inside the food warmer and the door seals of both the milk coolers in the front service area were soiled. A follow-up inspection will be done in 5-7 businesses days to ensure the violation was corrected. Also in Champaign, an inspector found seven risk factor/intervention violations and 3 repeat risk factor/intervention violations at Ten Seconds Rice Noodle. Champaign Regional Speedskating Club hosting championships at U of I For the third time in a row, several food items were held more than 24 hours and were not dated. The unmarked containers of beef, chicken, pork, noodles, crab and sausage led to an inspector posting a yellow food safety alert on the business. The inspector found two other repeated violations which had occurred during the last two inspections. Cooked and cooled fish were being held at 54°F, rather than the required 41°F or less. And, at the beginning of the inspection, the inspector found a pot in the sink and a pair of tongs hanging on the hand sink splash guard. New issues that the inspector found included an employee entering the kitchen, putting on gloves, and beginning food service without washing their hands, a rice scoop stored in a cup of 64°F stagnant water, and the handwashing sink did not provide hot water (once a knob underneath the sink was turned, it eventually reached a maximum of 91°F). A follow-up inspection will be done in 5-7 businesses days to verify the long-term corrections have been made. The Wendy's located at 505 N Cunningham Ave. in Urbana received a yellow food safety alert after an inspection on Wednesday. The inspector found two risk factor/intervention violations and one repeated risk factor/intervention violation. Pritzker's proposed budget to eliminate health care program for non citizen adults For the third time in a row, the inspector found an issue with the restaurant's cold holding. In this inspection, cut tomatoes, shredded cheese, ghost pepper sauce and mayonnaise were all found to be above 41°F. The inspector also found that the cooler the eggs were in wasn't keeping them at the correct temperature. So, the egg cooler was condemned, and the eggs were moved to a walk-in cooler. Other issues the inspector found included the hand sink being used as a dump sink for soda and clean containers were stacked wet on the wire rack above the prep sink. The inspector also labeled the physical facilities in 'poor repair' because the caulk was in bad condition at the front hand sink and a floor tile was cracked near the fryers. A follow-up inspection will be done in 5-7 business days to make sure the violations were corrected. To see other restaurant inspections in the Champaign-Urbana area, click here. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
