Latest news with #quickmeals
Yahoo
3 days ago
- Entertainment
- Yahoo
The Genius Way to Turn a Box of Jiffy Cornbread Mix Into Dinner
The Genius Way to Turn a Box of Jiffy Cornbread Mix Into Dinner originally appeared on Parade. Summer is quickly wrapping up and the back-to-school scramble will soon be here (or maybe it's already here for you and your family). Transitioning from lazy summer days to a new fall schedule can be a little bit rough. Between bus schedules, lunch planning, homework helping and more, dinnertime can feel like a full-on sprint. That's why it's essential to have a few quick, satisfying meals in your rotation, ones that don't require a ton of prep but still deliver big on flavor and recipes you know your family will enjoy. Cookbook author Matthew Bounds (@yourbarefootneighbor), one of our favorite food creators, is also feeling the fall crunch and shared a genius solution for those hectic weeknights: Corn Dog Casserole. This nostalgic, hearty meal is perfect for a weeknight win when your schedule is anything but relaxing. Related:😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. 🍳🍔 A Classic Corn Dog, Reinvented for the Oven This dish takes everything you love about corn dogs—savory hot dogs, sweet cornbread crust—and turns it into a one-dish dinner that comes together in minutes. Instead of individually battering and frying each hot dog or heating up a frozen version, you simply stir everything together in a bowl, pour into a baking dish and stick it in the oven. It's easy, clever and guaranteed to make your kitchen smell amazing. Start by combining milk, eggs and Jiffy cornbread mix. This classic box mix gives the casserole its soft, slightly sweet base and keeps the prep super simple. To punch up the flavor, stir in some hot sauce, a bit of mustard and a dash of black pepper. If you want to add a little extra texture and a bit of sweetness, you can also add a can of corn to the batter, but that's totally optional. Next up, the star of the show: hot dogs! Slice them up, give them a quick fry in a skillet to crisp up the edges and fold them into the cornbread mixture along with diced green onions and shredded cheddar cheese. The fried hot dogs bring a smoky, savory depth to the casserole, the green onions brighten everything up and the cheese, well, you know what the cheese does. Once it's all mixed together, pour the batter into a greased 9-by-13-inch baking dish and sprinkle with more shredded cheese. Bake uncovered at 400° until the top is golden and bubbly and a toothpick comes out clean from the center, which should take about 30 minutes. Related: Family Dinner, but Make It Fun This isn't just a time-saving recipe. It's a dinner the whole family will actually want to eat. Kids love the corn dog flavor and parents love how easy it is to get on the table. Plus, you can customize it to fit your crew's taste buds. Want more spice? Add extra hot sauce or a pinch of cayenne. Prefer beef or turkey hot dogs? Go for it. Need to sneak in veggies? Stir in some finely diced bell peppers or tomatoes. The casserole is perfect served with mustard and ketchup on the side for dipping. You could even pair it with a simple side salad or some steamed green beans if you're feeling ambitious, but honestly, it's a full meal on its own. Whether you're feeding picky eaters, teenagers with bottomless appetites or just trying to survive the midweek madness, this Corn Dog Casserole is a total winner. It's warm, cheesy and ready in less than an hour with barely any cleanup. Up Next: The Genius Way to Turn a Box of Jiffy Cornbread Mix Into Dinner first appeared on Parade on Aug 7, 2025 This story was originally reported by Parade on Aug 7, 2025, where it first appeared.
Gizmodo
10-07-2025
- Business
- Gizmodo
Ninja 8-in-1 Air Fryer Oven Gets a Prime Day Price Cut as Amazon Clears Out This 4.5-Star Best-Seller
Weeknight dinner can feel like a juggling act when everyone wants something different and you are short on oven space, but this countertop oven makes quick, crispy meals as easy as pressing a button. Designed to sit under your cabinets and flip up for storage, it gives you big-oven results without heating the whole kitchen, which is a blessing on hot summer evenings or in small apartments. Head over to Amazon to get the Ninja Digital Air Fry Countertop Oven for just $150, down from its usual price of $220. That is a discount of $70 and 32% off for Prime Day. See at Amazon This multitasker packs eight cooking functions into one sleek stainless-steel shell. Air fry wings until they are golden and crunchy with up to 75 percent less fat than traditional deep frying, or switch to air roast for sheet-pan dinners that taste like they came from a full-size range. There are dedicated settings for bake, broil, toast, bagels, dehydration, and keep warm, so breakfast through dessert is covered without hauling out extra gadgets. Inside, the 1800-watt heating system preheats in about 60 seconds and circulates hot air evenly for fast, uniform results. A removable nonstick tray fits a 13-inch pizza or up to nine slices of bread, making it great for family movie night or Sunday brunch. The included air-fry basket elevates food so hot air can crisp every edge, while a crumb tray slides out from the front for easy cleaning. One of the smartest touches is the Flip-Away design. When dinner is done, the entire oven tilts upright against the backsplash, cutting its footprint in half and revealing an easy-to-wipe back panel. Digital controls with a bright countdown timer take the guesswork out of cooking, and the oven remembers your last setting for even faster repeat meals. Parents will appreciate how quickly frozen snacks turn into after-school treats, and busy professionals can roast a batch of vegetables while finishing emails without babysitting a pan. Because the heating elements are enclosed, you can even bake cookies on a hot summer afternoon without turning your kitchen into a sauna. Accessories include the full-size sheet pan, air-fry basket, wire rack, and a recipe guide to spark ideas. All removable parts are dishwasher safe, so cleanup is mostly hands-off. The Ninja Digital Air Fry Countertop Oven remains on sale at Amazon for $150, a solid savings compared with the usual $220 list price. So if you're ready to do some serious cooking, it might be time to invest. See at Amazon
The Guardian
09-07-2025
- General
- The Guardian
How to turn broad bean pods into a refreshing summer soup – recipe
Broad bean pods are one of the most under-appreciated edible scraps, and I can't believe I haven't written about them here since way back in 2018, when I deep-fried them in spices. They're wonderfully fragrant, and yield the essence of the broad bean's familiar flavour without having to use the bean itself. This vibrant green soup is a quick, thrifty and deeply nourishing way to use an otherwise unwanted and unused ingredient. The pods offer a surprising depth of flavour, meaning you can reserve the beans themselves for another meal. You can also use finely minced broad bean pods in stews, risottos and sauces, both for a hidden boost of fibre and for that beloved and familiar green flavour. I often skip the traditional saute stage of soup- or stew-making, not just to save time and oil, but to keep the flavour (and colour) more vivid and fresh. As a busy dad of two, my approach to food is all about cooking slow food fast, simplifying recipes and creating shortcuts wherever possible, while still preparing whole foods from scratch. This soup is ready in just 10-12 minutes, from chopping board to bowl. The bean pods save waste, the white beans add body and protein, and the yoghurt and raw extra-virgin olive oil help create a rich, balanced soup packed with fibre, polyphenols and bright flavours. Serves 2, generously 150g broad bean pods (about five), beans saved for another use1 white onion, peeled and roughly sliced2-3 garlic cloves, unpeeled400g tin white beans, including their liquid20-40g herbs (mint, coriander, parsley), roughly chopped, including the stalks, plus a little extra to garnishJuice of ½ lemon, plus the grated zest if it's organic and unwaxed150g yoghurt, soya, goat's or cow's milk, or soft goat's cheeseExtra-virgin olive oil, to serve Strip the stringy fibres from the sides of the empty broad bean pods by snapping the top and pulling down the length of each side of the pod. Chop the pods into roughly 5mm-wide pieces (this helps the fibrous skins blend to a puree) and place them in a saucepan with the onion, garlic, white beans and their liquid, and enough boiling water almost to cover the vegetables. Bring to a boil, then turn down to a simmer and cook for eight minutes. Stir in the chopped soft herbs, Add the lemon juice (and grated zest, if using), and the yoghurt or soft goat's cheese, and leave to cool (you don't want the liquid to be hot when you blend it). Tip the lot into a high-speed jug blender, then blitz until completely smooth; check the soup for consistency, especially if using a lower-powered blender, and if need be strain it through a fine sieve, return it to a clean pan and reheat gently. Season to taste, ladle into bowls and serve hot topped with a swirl of extra yoghurt or cheese, a drizzle of extra-virgin olive oil and the reserved chopped herbs.
The Guardian
09-07-2025
- General
- The Guardian
How to turn broad bean pods into a refreshing summer soup – recipe
Broad bean pods are one of the most under-appreciated edible scraps, and I can't believe I haven't written about them here since way back in 2018, when I deep-fried them in spices. They're wonderfully fragrant, and yield the essence of the broad bean's familiar flavour without having to use the bean itself. This vibrant green soup is a quick, thrifty and deeply nourishing way to use an otherwise unwanted and unused ingredient. The pods offer a surprising depth of flavour, meaning you can reserve the beans themselves for another meal. You can also use finely minced broad bean pods in stews, risottos and sauces, both for a hidden boost of fibre and for that beloved and familiar green flavour. I often skip the traditional saute stage of soup- or stew-making, not just to save time and oil, but to keep the flavour (and colour) more vivid and fresh. As a busy dad of two, my approach to food is all about cooking slow food fast, simplifying recipes and creating shortcuts wherever possible, while still preparing whole foods from scratch. This soup is ready in just 10-12 minutes, from chopping board to bowl. The bean pods save waste, the white beans add body and protein, and the yoghurt and raw extra-virgin olive oil help create a rich, balanced soup packed with fibre, polyphenols and bright flavours. Serves 2, generously 150g broad bean pods (about five), beans saved for another use1 white onion, peeled and roughly sliced2-3 garlic cloves, unpeeled400g tin white beans, including their liquid20-40g herbs (mint, coriander, parsley), roughly chopped, including the stalks, plus a little extra to garnishJuice of ½ lemon, plus the grated zest if it's organic and unwaxed150g yoghurt, soya, goat's or cow's milk, or soft goat's cheeseExtra-virgin olive oil, to serve Strip the stringy fibres from the sides of the empty broad bean pods by snapping the top and pulling down the length of each side of the pod. Chop the pods into roughly 5mm-wide pieces (this helps the fibrous skins blend to a puree) and place them in a saucepan with the onion, garlic, white beans and their liquid, and enough boiling water almost to cover the vegetables. Bring to a boil, then turn down to a simmer and cook for eight minutes. Stir in the chopped soft herbs, Add the lemon juice (and grated zest, if using), and the yoghurt or soft goat's cheese, and leave to cool (you don't want the liquid to be hot when you blend it). Tip the lot into a high-speed jug blender, then blitz until completely smooth; check the soup for consistency, especially if using a lower-powered blender, and if need be strain it through a fine sieve, return it to a clean pan and reheat gently. Season to taste, ladle into bowls and serve hot topped with a swirl of extra yoghurt or cheese, a drizzle of extra-virgin olive oil and the reserved chopped herbs.
New York Times
25-06-2025
- Lifestyle
- New York Times
This Cold Noodle Salad With Spicy Peanut Sauce Is Really Cool
With heat waves rolling over New York City and much of the country, going outside feels like running errands in a rice cooker. Even the backs of my knees have become chronically sweaty. In sweaty-knee conditions, cooking absolutely has to be quick and efficient, with recipes designed to help you keep your cool. Cold noodle dishes, for example, are ideal for this kind of weather. We have a slew of excellent ones here, including Hetty Lui McKinnon's cold noodle salad with spicy peanut sauce. With its flexible nature, this colorful salad is the kind of thing you can turn to all summer long. Just toss whatever vegetables you have with the springy soba noodles and piquant sauce, making sure to use a mix of crunchy and juicy ingredients — crisp cucumbers, floppy sliced peppers, soft bits of tomato — to get a range of textures. The creamy peanut sauce, spiked with lime juice and sweetened with maple syrup, brings everything together. Featured Recipe View Recipe → Ranch grilled chicken: For those brave enough to fire up the grill (and maybe not living in a heat dome of your own right now), here's Christian Reynoso's smart new chicken recipe. Christian uses a homemade, yogurt-based ranch dressing as a marinade for boneless chicken thighs, and then drizzles it over the charred, grilled meat after it's been tossed with radishes and a handful of the same herbs used in the dressing. Want all of The Times? Subscribe.
