THE FOO DIE
ISS UE
The Foodie Issue
Who doesn’t love an issue dedicated to food and drink? Our October issue is always fun, and delicious, to put together!
Fort Collins is overflowing with incredible high-end restaurants, lively divebars, breweries where you can unwind, locally owned spots for the best bites, and so much more. The culinary diversity here is hard to beat and we call ourselves lucky to experience it all!
We love showcasing the best of the best of our spectacular city and we can’t wait for you to eat this issue up. Inside you’ll discover the newest restaurant that’s opening its doors this fall, a sauce company that took Gordan Ramsay’s Food Star show and taking Northern Colorado’s food scene by storm, viral recipes you’ll want to make over and over again, Halloween treats that are as delicious as they are spooky, and more!
We invite you to cook up your comfort food and dive into this deliciously crafted issue. We hope you find it as juicy and appetizing as we do!
JAHNA & JASON EICHEL, PUBLISHERS @FORTCOLLINSCITYLIFESTYLE
October 2024
PUBLISHERS
Jahna Eichel | jahna.eichel@citylifestyle.com
Jason Eichel | jason.eichel@citylifestyle.com
EDITORIAL COORDINATOR
Macey VanDenMeerendonk macey.v@citylifestyle.com
PUBLISHER ASSISTANT
Morgan Henderson morgan.henderson@citylifestyle.com
MARKET SUPPORT ASSISTANT
Matthew Hart | matthew@thecreativeagencyco.com
STAFF PHOTOGRAPHER
Jack Diederich | jack@thecreativeagencyco.com
STAFF WRITER
Allie Bellows | allie@thecreativeagencyco.com
SOCIAL MEDIA COORDINATOR
The Creative Agency hello@thecreativeagencyco.com
CONTRIBUTING WRITERS
Allie Bellows, Macey VanDenMeerendonk
CONTRIBUTING PHOTOGRAPHER
Jack Diederich
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Rhiannon Coffman
city scene
1 - 7: JINYA Ramen Bar is the newest Japanese restaurant in Fort Collins that is bringing authentic flavors to the table. JINYA hosted a soft launch opening event and invited Fort Collins City Lifestyle to taste their incredible bites and get a first look at their beautiful new location. Check out this new restaurant where ramen is all the craze!
HOTober Challenge
Join in for Yoga Pod’s 7th Annual HOTober Challenge! If you’re looking for a hot yoga class to encourage a detoxifying sweat, the podHOT class is for you. In a room set to 105 degrees with 60 percent humidity, you’ll make your way through yoga sequences, breathing exercises, and a floor and standing series. Challenge yourself with 15, 20, or 30 hot classes during October for a chance to win a
Xanadu Med Spa's Annual Open House
Join Xanadu Med Spa on the evening of Thursday, October 10 for their Annual Open House event! Some of their best specials of the year will be available at eventonly pricing. Save on everything from skin care products, tox and fillers, laser treatments, body contouring, medical weight loss, memberships, and more! They will have their device and product partners on hand for demos and to simply answer any questions you may have. We hope to see you there!
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Exclusively at:
Since 1944
Mummy Mountain
Palisade Mountain McHenry's Peak
Mount Meeker
Longs Peak
Estes Park
Horsetooth Mountain
Terra Tomah Mountain
CONTINUED
Breast Cancer Awareness Month
Hope Lives! The Lydia Dody Breast Cancer Support Center is an organization that offers free, supportive services and products to breast cancer patients in active treatment in Larimer and Weld Counties. Consider donating to Hope Lives! during Breast Cancer Awareness Month.
SESSENISUB the CITY LIST
Restaurant
We have such amazing, innovative business leaders in our community who are proud to serve you, our residents, with class and quality. We’ve compiled some of our top company picks for the services that might be on your mind this month in an effort to make your lives a little easier.
Want to suggest a monthly pick?
Japango japangosushi.com/fort-collins | 970.413.7436
Cafe Vino cafevino.com | 970.212.3399
RARE Italian rareitalian.com | 970.294.4544
The Still Whiskey Steaks thestillwhiskeysteaks.com | 970.295.9442
Smok Bbq, Fort Collins denversmok.com | 970.672.0675
Asian Food
Japango japangosushi.com/fort-collins | 970.413.7436
Kujiri Ramen kujiraramen.com | 970.672.8426
Beijing Noodle beijingnoodlecolorado.com | 970.999.5757
Young's Cafe Vietnamese Cuisine youngscafe.com | 970.223.8000
Tom Kha Thai Asian Bistro tomkhathaitogo.com | 970.888.0102
LIFESTYLE’S Cookbooks TOP 10
Our picks for where to find the best recipes for any occasion
ARTICLE BY MACEY VANDENMEERENDONK
1. BOURBON LAND BY CHEF EDWARD LEE
Bourbon Land is filled with original recipes, Kentucky Bourbon history, industry profiles, and more. It’s the perfect cookbook for whiskey lovers.
2. FIRESIDE WARMERS BY EMILY VIKRE
These fireside recipes offer cozy and delicious meals, cocktails, and sweets that will bring friends and family together.
3. LIFE FROM SCRATCH: FAMILY TRADITIONS THAT START WITH YOU BY VANESSA LACHEY
More than just a cookbook, Life from Scratch is a collection of Lachey’s personal stories, ideas, recipes, and parenting tips on how to create unique and unforgettable celebrations for your family.
4. GOOD LOOKIN' COOKIN': A YEAR OF MEALS BY DOLLY PARTON AND RACHEL PARTON GEORGE
In the Parton sister’s new cookbook, crowd-pleasing recipes and family stories are shared, along with party tips for year-round hosting.
5. THE SMITTEN KITCHEN COOKBOOK BY DEB PERELMAN
This New York Times Best Seller is a collection of recipes that ranges from everyday cooking to preparing meals for special occasions.
6. THE FRENCH LAUNDRY COOKBOOK BY THOMAS KELLER
Described as ‘The most transformative cookbook of the century,’ this cookbook showcases Chef Keller’s methods in creating refined, impeccable, and focused meals.
7. SALT, FAT, ACID, HEAT: MASTERING THE ELEMENTS OF GOOD COOKING BY SAMIN NOSRAT
With Nosrat’s decades of professional experience, this book showcases her revolutionary philosophy in a way that everyone can understand, giving readers a new perspective on food.
8. HALF BAKED HARVEST EVERY DAY BY TIEGHAN GERARD
Gerard takes classic favorites and puts a twist on them, providing an unfussy approach to comfort foods.
9. THE BLUE ZONES KITCHEN: 100 RECIPES TO LIVE TO 100 BY DAN BUETTNER
With a focus on longevity, wellness, and mental health, Buettner has filled this cookbook with 100 recipes inspired by the Blue Zones locations of the world.
10. THE WELL PLATED COOKBOOK BY ERIN CLARKE
Clarke has created a healthy-eating cookbook that doesn’t compromise on flavor. Her fast and clever recipes are perfect for busy families who want delicious recipes packed with nutritious ingredients.
Scary Good Treats
ARTICLE BY MACEY VANDENMEERENDONK
Dessert recipes for your spooktacular Halloween festivities
Chocolate Layer Cake with Meringue Ghosts
First, make and frost your favorite chocolate cake recipe.
Recipe for Meringue Ghosts
Ingredients:
• 2 large egg whites (at room temperature)
• ⅛ teaspoon salt
• ⅛ teaspoon cream of tartar
• 7 tablespoon sugar (or more, to taste)
• ¼ teaspoon vanilla extract
• 2 chocolate chips (melted, add more as needed)
Directions:
Step 1. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2. Using a stand mixer or hand mixer, whisk the egg whites, salt, and cream of tartar together (using the medium setting) until they are extra foamy and thick with white color.
Step 3. Increase the mixer to medium-high and gradually add the sugar one tablespoon at a time. Once the sugar is dissolved, about 1-2 minutes, add in the vanilla.
Beat the mixture until stiff peaks form, about 5-8 minutes.
Step 4. Transfer the meringue into a piping bag with a round, wide tip (such as a Wilton 2A). Holding your bag straight up, squeeze a dollop of meringue onto the parchment paper or non stick mat. Slightly lift up the bag and, continuing to add pressure, squeeze out a smaller dollop on top of the first.
Step 5. Repeat this process one more time for the third, smaller, section on top of the ghost. Stop squeezing and lift the bag straight up to create the pointed top of your ghosts. Repeat this process with the remaining meringue to create the rest of your ghosts.
Step 6. Bake at 200°F (93°C) on the lower middle rack (one place lower than the center rack) of your oven until the meringue is dry and firm, about 1 hour 15 minutes.
Step 7. Then, turn off the oven and leave the door ajar for the ghosts to cool. Leave them in the cooling oven for another hour.
Step 8. Once completely cooled, remove the cookies from the oven.
Step 9. Dip the end of a toothpick into your melted chocolate chips and dot on the eyes.
This recipe is from bakeitwithlove.com. CONTINUED >
Poison Candy Apples
Ingredients:
• 6 Granny Smith apples
• 3 cups white granulated sugar
• ¾ cup light corn syrup
• 1 cup plus 2 tbsp water
• Black food dye
• ¾ tsp salt
• 1 tsp vanilla extract
Directions:
Step 1. Prepare a baking sheet with parchment paper and set aside.
Step 2. In a heavy-bottomed saucepan, combine sugar, water, corn syrup, and black food dye.
Step 3. Place over medium-high heat and stir everything together to combine.
Step 4. Place the candy thermometer in the pan and let the candy mixture heat up and boil until it reaches 290 degrees F (about 8-10 minutes)
Step 5. While the candy coating heats up, prepare the apples
Step 6. Rinse them under water, dry apples with a paper towel, and remove the stems
Step 7. Push a wooden stick all the way down into the center of each apple.
Step 8. Once the candy coating reaches 290 degrees F, remove it from the heat. Add the salt and vanilla extract and stir well.
Step 9. Dip each apple into the saucepan and coat fully. Swirl a couple of times to get a thick, darker black coating. Lift the apple out of the sugar coating and let the excess drip off.
Step 10. Place the dipped apple on the parchment-covered baking sheet that you set aside earlier.
Step 11. Repeat with the rest of the apples and let cool until hardened.
This recipe is from homemadeheather.com
Go from dreaming of more to opening the door.
Meet your Colorado mortgage team.
Get Saucy
BOLD SAUCES THAT DAZZLE EVERY DISH, CREATED BY CULINARY TRAILBLAZER ALI SCHLICHTER
ARTICLE BY ALLIE BELLOWS | PHOTOGRAPHY SUBMITTED BY ALI SCHLICHTER
Ali Schlichter
“My culinary style is far from traditional – It’s bold, unique, and in a sense, fearless. I’d say that directly influences my sauces.”
— ALI SCHLICHTER
We’re witnessing the rise of a flavor revolution with Chin Dribblin’ sauces, created by the culinary mastermind Ali Schlichter. A former chef and rising star on the global food scene, Schlichter shares the story behind her bold, taste-bud-tingling condiments. From her journey alongside world-renowned chef Gordon Ramsay to the launch of her own unique brand, Schlichter gives us a glimpse into her creative process and what’s next as she shakes up the culinary world with her unconventional flavors and fresh perspective.
Schlichter always knew the culinary arts would shape her life. After more than 16 years as a chef in Denver’s vibrant restaurant scene, she not only honed her skills but also saved up to fund her dream: creating her own line of sauces. What began as a passion project quickly evolved into a full-time business, leading her to step away from the kitchen and fully dedicate herself to bringing Chin Dribblin’ sauces to the world.
“Being a small business owner is not for the faint of heart,” she said. “It’s full of long hours, zero paychecks, and a lot of ‘Who let me start a business?!?’”
By selling her sauces at local farmers markets, Schlichter began planting the seeds of what would grow into her sauce empire. At a local Christmas market, she unknowingly caught the attention of a casting director, who was captivated by her unique "drink the sauce" sales pitch and her engaging interactions with customers. In a whirlwind turn of events, she soon found herself on a flight to London to compete on Gordon Ramsay’s Food Stars, a show featuring entrepreneurs in the food realm who are personally coached by either Lisa Vanderpump or Ramsay himself, competing to win $250,000 and investment from Ramsay to help globally launch their food-related ventures.
In the first episode, Schlichter’s talent sparked a bidding war between the two coaches, each eager to have her on their team.
As a tribute to her late mother, a huge fan of Ramsay, Schlichter chose to join Team Ramsay. She advanced all the way to the finale, showcasing her skills and determination. Although she didn’t take home the grand prize, Schlichter left the show with a fresh perspective on her entrepreneurial path. She recalls the biggest takeaway as realizing that fear had been her greatest obstacle, and she embraced the powerful lesson to “never let fear and doubt stand in the way of your destiny.”
This new ethos shaped her path forward, “For so long I was so afraid of change and growth and the route to success until my life literally burned down and I had to restart it from the ground up,“ she said. “The show taught me that, and I can do anything if I could go on a show like this. It was hard and tested every part of me personally and as a business owner. I truly believed I could do it and it turns out, I was right.”
This newfound business philosophy became the driving force behind the growth of Schlichter's company. Expanding Chin Dribblin’ sauces is her next big move. With four expertly crafted creations, each one a dipping sauce or marinade, delivering bold, unforgettable flavors that steal the spotlight on any dish. Her signature sauces include the tropical Passionfruit Sweet Chili, the fiery Spicy Pineapple Peanut, the savory Kung Wow Spicy Ponzu, and the rich Tamarind Yakisoba Sauce and Marinade – each one designed to elevate the flavor experience.
Each sauce is a masterful blend of flavors, creating an explosion and enlivening every bite. The perfect harmony of sweetness, spicy chiles, and bright citrus notes hits every taste bud, making these sauces irresistibly crave-worthy. With their expertly crafted balance, each sauce adds a bold and dynamic flavor profile that transforms any dish into a culinary experience.
Schlichter's culinary philosophy is at the heart of these unique flavor combinations.
YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM
YUM YUM YUM YUM
She explained, “My culinary style is far from traditional –it’s bold, unique, and in a sense, fearless. I’d say that directly influences my sauces.”
Although marketed as dipping sauces, Chin Dribblin' sauces are far more versatile than simply pairing with your favorite dumplings. Their mission is to elevate and enhance every dish they touch – and they deliver. Schlichter’s website features a dedicated recipe section, showcasing how each sauce can transform meals into flavor-packed experiences. While Schlichter is a trained chef, her recipes are designed to be both versatile and easy to execute, perfect for impressing your dinner guests. For instance, take your basic ramen to the next level with her Spicy Peanut Noodles recipe, featuring simple yet bold ingredients that pack a punch.
Schlichter’s recipes showcase the versatility of Chin Dribblin’ sauces, extending well beyond Asian cuisine. These sauces enhance a wide range of dishes, from gluten-free Passion Fruit Sweet Chili Glazed Salmon to a Rustic Caesar Salad. They also add a modern, flavorful twist to traditional favorites, like Pimento Cheese Dip with a kick from Chin Dribblin’ Tamarind Yakisoba sauce. Among the standout recipes is the Chin Dribblin’ Savory French Onion Soup, which reimagines the classic with added depth and complexity. This version intensifies the natural sweetness of the onions and enriches the broth, creating a dynamic, yet comforting, version of this traditional soup.
Each recipe is a peek into the way Schlichter thinks, “My brain works like a massive recipe book, I’m constantly storing ideas and mentally writing recipes in my head.”
Capitalizing on the success of enthusiastic word-of-mouth and her appearance on Gordon Ramsay’s Food Stars, Schlichter is determined to ride this wave as far and as high as possible. With dreams of expanding Chin Dribblin’ sauces into grocery stores worldwide, her goal is to set a new standard for sauces. Schlichter, fueled by renewed confidence and a fearless attitude, is on a mission to build a culinary empire, with every bite reflecting her passion and culinary talent.
CHIN DRIBBLIN’ SAVORY FRENCH ONION SOUP
INGREDIENTS
• 6 yellow onions
• 2 tablespoons of sugar
• 1/2 cup Chin Dribblin Tamarind Yakisoba Sauce
• 8 cups of beef stock
• 1/2 cup honey
• 1 cup tamari
• 1/2 cup sherry vinegar
• 1 cup brandy
• 3 bay leaves
• 6 sprigs of thyme
• 1/4 cup chili paste
• 1/2 cup of chicken bouillon powder
• 2 tablespoons of butter
• 4 tablespoons of olive oil
• 2 tablespoons of pepper
• 2 tablespoons of salt
FOR TOPPING
• Gruyere cheese
• French Bread
DIRECTIONS
1. Julienne onions and add to pot with the olive oil and butter. Cook them low and slow for about 45 minutes. During the cooking breakdown process, sprinkle in the 2 tablespoons of sugar (this will help the caramelizing process and add sweetness). Once your onions are nice and brown and fully caramelized, add your brandy to deglaze the pot. Once deglazed, add all other ingredients and allow to bring to a boil. Once boiling, lower the heat to a nice simmer and allow to cook for another 20 minutes.
2. When finished simmering, discard thyme and bay leaves and adjust the salt and pepper ratio as needed.
3. When ready to serve grab an oven-proof bowl, and turn oven to broil.
4. Ladle soup into the bowl, add French bread, and layer gruyere on top. Place into oven and allow for cheese to melt and become golden brown and bubbly.
5. Once fully cooked, pull out of the oven carefully and serve. ENJOY!
ANNIVERSARY PARTY
LEMONS & LACE
SUGAR SALT Sand
ISLAND LIFE IN THE HEART OF OLD TOWN
ARTICLE BY MACEY VANDENMEERENDONK | PHOTOGRAPHY BY THE CREATIVE AGENCY
Travel has always been a cornerstone of family connection for Erin and Jon Banis. Throughout their journeys, they’ve collected mental notes of the dishes that linger in their memories long after the trip ends—tableside Caesar salads, fresh seafood, local spices, and signature cocktails that leave them searching for the flavors back home in Fort Collins. These culinary experiences have inspired their latest venture, Sugar Salt Sand, Fort Collins’ newest restaurant offering a taste of the islands.
No strangers to the local food scene, the Banises also own Japango Fort Collins, a beloved Japanese restaurant in Old Town. Sugar Salt Sand is the newest addition to their culinary portfolio, located just above Japango, complete with a rooftop patio overlooking Old Town.
“I think [Sugar Salt Sand] has been in the back of our heads for a while,” Jon said. “We wanted to explore a concept that has a bit more levity to it. Japanese cuisine is very meticulous and precise and structured and that’s how we have always approached business as well – but there is also a counterweight to that in how we, personally, stay sane – and that is travel.”
The island vibes of the restaurant will instantly transport you to a light and breezy escape—like a vacation in the heart of Old Town. From the ambiance to the exceptional service, every detail is crafted to make your evening feel like a true getaway. But it’s the food and drinks that truly capture the essence of island life.
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“The places we are really honing in on are the ones that have inspired us from a culinary standpoint.”
Drawing inspiration from multiple countries, the menu offers a range of fresh fish and vibrant cocktails, each beautifully presented with details like flowers and cocktail umbrellas. The Banises have infused their love for travel into every bite, with influences from Cabo, the Caribbean—particularly Turks and Caicos—and most notably, Hawaii.
“The places we are really honing in on are the ones that have inspired us from a culinary standpoint and that have been the backdrop to some of our biggest defining moments as a family. Hawaii is incredibly special to us,” Erin said.
Hawaii holds a special place in the Banis family’s heart. It’s not only Jon’s birthplace but also where the couple got engaged and discovered, on two separate trips, that they were expecting their daughters, Isla and Charley.
Sugar Salt Sand is designed to spark a sense of vacation nostalgia with thoughtful touches like Peppajoy hot sauce and Aunty Lilikoi Mustard on the tables—authentic products the Banises have cherished from their travels. These signature flavors are now a part of their customers' dining experience, bringing a taste of their treasured memories to every meal.
“If people have traveled to these destinations and had these products, we want them to feel that pull of nostalgia to remind them of their own experiences,” Erin said.
With the support of their talented team, the menu at Sugar Salt Sand features a vibrant mix of traditional dishes and bold fusions of flavors from various cultures. This creative approach allows the chefs to craft meals that feel both exciting and familiar, offering depth and novelty in every bite. The blend of cultures and flavors fuels the team’s passion, as they continuously explore new culinary possibilities to keep the menu dynamic and fresh.
“It seems natural to highlight the fresh catches you get oceanside and experiment with them in new ways – letting more spices and flavors burst out of them instead of just the subtly of the fish,” Jon said.
Japango’s general manager, Sean, and a Japango bartender, Dean, who are both passionate and experienced with tiki and tropical drink culture are spearheading the cocktail menu. From Mai Tais to Daiquiris, Mezcal Margaritas, and even The Jungle Peacock – a riff on a Jungle Bird will have you feeling like you’re at the beach.
As the full menu comes to fruition, Erin and Jon can’t help but have a favorite menu item already. When the couple first tried the tableside Caesar salad in Cabo, they made it their mission to perfect their own version. After eight years, and many attempts, they have found their perfect recipe for the salad they call their “family love letter dish.”
As Sugar Salt Sand evolves and the Banis’ continue their travels, the menu will grow to include new, irresistible dishes that Erin and Jon discover along the way.
“We love discovering new things every time we travel and love what food represents,” Erin said. “You get to witness culture and history on a plate and there is so much to be experienced out there. We love meeting restauranteurs in the same hustle we are but in a completely different place. There is a whole lot of food to be celebrated out there.”
SER VI NG UP SOUP
Fall’s most notable comfort meal
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
•
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
Internet-Famous Recipes You’ll Love
OUR READERS VOTED ON WHICH VIRAL RECIPES MADE IT INTO THEIR HOUSEHOLD HALL OF FAME
ARTICLE BY ALLIE BELLOWS
We asked, and you delivered! Our readers and followers shared their favorite viral recipes, and we're excited to reveal the dishes that have taken the internet – and kitchens everywhere – by storm. From TikTok trends to Instagram-worthy meals, these recipes are more than just fleeting sensations; they’re the must-share staples that everyone’s talking about. Get ready to explore the top-ranked viral recipes, and see which one becomes your next household favorite!
Baked feta pasta is the recipe that started it all—a true viral sensation. Incredibly simple yet packed with fresh, vibrant flavors, this dish has quickly become a family favorite worldwide. It’s no surprise that this comforting recipe has claimed the top spot, finding its way into kitchens everywhere.
Ingredients
• 1 (8oz.) block of feta cheese
• ½ cup of olive oil
• 2 pints of cherry tomatoes
• 1 shallot quartered
• 3 cloves of garlic smashed
• Pinch of red pepper flakes, more if you like it spicy
• 3 sprigs of fresh thyme
• 10 oz. of pasta
• zest of 1 lemon
• Fresh basil leaves, roughly chopped
Directions
1. Preheat your oven to 400°F. In a baking dish combine tomatoes, shallot, garlic, and all but 1 teaspoon of olive oil. Season with salt and pepper, and red pepper flakes. Toss to combine.
2. Place the block of feta in the middle of the tomato mixture. Drizzle the remaining teaspoon of olive oil over the feta. Place the thyme sprigs over the tomatoes.
3. Bake for 45-50 minutes, until the tomatoes are bursting and the feta cheese is golden brown on top.
4. While baking the tomatoes and cheese, cook the pasta to al dente, according to the package instructions. Reserve ½ cup of the pasta water before draining.
5. Once the baking dish comes out of the oven, stir until combined, and stir in pasta, and lemon zest. Use pasta water to thin out the sauce as needed. Top with fresh basil and serve. CONTINUED >
#1 BAKED FETA PASTA
As the ultimate comfort food with a creative twist on a classic Italian favorite, lasagna soup came in a very close second. This easy-to-make recipe delivers all the rich flavors of traditional lasagna in a warm, comforting bowl of soup.
Ingredients
• 1 tablespoon olive oil
• ½ pound lean ground beef
• ½ pound Italian sausage, removed from casings
• 3 cloves minced garlic, • 1 diced yellow onion
• 2 15-ounce cans crushed tomatoes
• 1 15-ounce can petite diced tomatoes
• 6 cups beef stock
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• Salt and pepper to taste
• 12 oz uncooked lasagna noodles
• ½ cup whole milk ricotta cheese
• 1 cup shredded parmesan cheese
• 1 cup shredded mozzarella
• Fresh chopped basil
• Fresh chopped parsley
Directions
1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and sausage, and cook until browned, about 5-8 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.
2. Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Place ground beef mixture into a 6-qt slow cooker. Stir in crushed tomatoes, diced tomatoes, beef stock, Italian seasoning, and basil; season with salt and pepper.
4. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in broken-up lasagna noodles. Cover and cook on high heat for an additional 30 minutes, or until tender; season with salt and pepper, to taste.
5. Serve immediately, topped with dollops of ricotta, small handfuls of mozzarella and parmesan, and garnished with parsley and basil.
#2 LASAGNA SOUP
Packed with flavor and requiring none of the skills needed to roll sushi, a sushi bake is the perfect way to satisfy your craving for savory rolls. This dish delivers all the freshness of a California roll, combining crisp cucumber and creamy avocado with sweet baked crab for a deliciously simple alternative to traditional sushi.
Ingredients
• 2 cups uncooked sushi rice
• 1 teaspoon toasted sesame oil
• 1 lb imitation crab meat, chopped into bite-sized pieces
• 1-2 tablespoons sriracha hot sauce
• 4 scallions, finely chopped
• Furikake (rice seasoning)
• 4 tablespoons of masago or tobiko (fish roe)
• 1 1/4 cup Kewpie mayonnaise
• 1 thinly sliced cucumber
• 2 avocados, sliced
• 4 packages seaweed snacks (nori)
Directions
1. Make sushi rice according to package directions. Stir sesame oil into rice. 2. Heat oven to 400°F.
3. In a large bowl combine imitation crab meat, sriracha, scallions, 3 tablespoons of tobiko or masago, (set aside 1 tablespoon), and 1 cup of Kewpie mayonnaise. Stir until well combined.
4. Once rice is cooked, press the rice down into a 9 x 13 baking dish, creating an even layer. Sprinkle about 1/3 of the bottle of furikake over the rice. Layer the crab mixture over the seasoned rice in an even layer. Sprinkle another 1/3 of the bottle of furikake over this layer. Using the fine tip of the Kewpie mayonnaise container, zigzag the mayo over the entire dish. Sprinkle the remaining tablespoon of tobiko or masago over dish.
5. Bake for 15-20 minutes, until top is golden brown. Let cool for 10 minutes, then add sliced cucumber and avocado to the top. Serve with seaweed snacks, and spoon the baked mixture into the seaweed and enjoy!
WHIPPED COFFEE
The texture of whipped coffee is simply divine—fluffy, frothy, and a perfect pick-me-up. This versatile whipped topping can be stirred into milk, as the recipe suggests, or spooned over ice cream or brownies for a rich coffee-flavored treat.
Ingredients
• 2 tablespoons granulated instant coffee
• 1 ½ teaspoons granulated sugar, plus more to taste
• 2 tablespoons hot water
• 1 cup of milk (warm or over ice)
Directions
1. Add coffee, sugar, and hot water into a bowl.
2. Using either an electric mixer or a hand whisk, briskly whisk the mixture until the texture is fluffy and light.
3. Spoon mixture over milk with ice, or warm milk, and stir.
The irresistible blend of savory, smoky marinade and the natural sweetness of fresh corn creates a dish that’s hard to resist. Ready in just minutes in the air fryer, this creative twist on traditional corn on the cob offers endless possibilities for dipping sauces and toppings.
Ingredients
• 3 ears of corn, husked and on the cob
• 2 tablespoons olive oil
• 1 teaspoon liquid smoke
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• ½ teaspoon onion powder
• Pinch of salt
• Cilantro, roughly chopped for garnish (optional)
Directions
1. Microwave the corn cobs for 2 minutes to soften them. Let cool for about 5 minutes, until you can safely handle them.
2. Cut the corn cob in half lengthwise using a sharp knife. Again cut each half lengthwise in half, essentially quartering the corn cob lengthwise. With 3 cobs, you will have 12 corn “ribs”.
3. In a bowl, mix together olive oil, liquid smoke, paprika, smoked paprika, garlic powder, onion powder, and salt until well combined.
4. Brush the mixture over each of the corn ribs, coating it completely. Place in a single layer in the air fryer basket or sheet. You may need to make a couple of batches.
5. Air fry at 400°F for 5 minutes then flip each piece over and air fry for another 5-7 minutes. Corn should be crispy, starting to curl up, and lightly charred.
6. Garnish with fresh cilantro and enjoy. Eat each piece like a rib, with the corn cob as the bone.
