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The Daily Dish: January 1, 2016


Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink.

Today's first course?

Honest Tea is phasing out a Donald Trump quote that is featured on their bottle caps.This quote in particular caught the attention of Honest Tea customer and employee of The Humane Society of the U.S. Co-founder of Honest Tea Seth Goldman said the company was already in the process of phasing out the quote. The Trump quote reads, “If you're going to think anyway, you might as well think big.”

If you plan to travel to the famously cavernous Mall of America in the Twin Cities, our country’s largest indoor shopping center, you might spy what appears to be a brand-new Shake Shack inside the mall. But alas, you would be sorely mistaken. A location of Burger Burger just opened in the Mall of America, with almost the exact same design and logo as Shake Shack. Burger Burger also emphasizes freshly ground beef, locally sourced ingredients, and in-house shakes. Even their slogan is “Shake it off!” The Daily Meal has reached out to Shake Shack for comment regarding the similarity.

If you’re powerless in the face of that last piece of pie, or the tempting Ben & Jerry’s ice cream pint, there may be good news for you: Researchers may have discovered the cure for the common sweet tooth. Scientists at the University of Texas Southwestern Medical Center have found a hormone produced by the liver that suppresses sugar cravings. This could be groundbreaking discovery for anyone who has tried (and failed) at dieting. If the hormone could be produced on a commercially viable level, it would significantly help obese and diabetic patients, researchers have concluded.

Well that’s today’s Daily Dish, thanks for watching. Stop by Monday for another helping.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


Recipe: Chicken & Tomato No-Boil Pasta Bake

One of the things I love most about pasta is how accommodating it is to any schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.

But let’s say you need to prep dinner in 10 minutes. You can’t even boil a pot of water in that amount of time, but pasta is still your friend! Meet the no-boil pasta bake.

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I’m not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven. An hour later you’ll find that you’ve done a magic trick: hot, gooey, bubbling noodles and cheese. And it’s totally homemade, with fresh, whole ingredients — just pasta and a few helpers. See how accommodating pasta can be?

This does take an hour to bake, but this time is totally hands-off you can go do something else productive. The actual prep time for this is really very close to five minutes — especially if you aren’t cooking chicken breasts specially for this recipe. I use frozen chopped chicken breasts or cooked chicken from the salad bar at the grocery store.

After that, this is just a matter of smashing garlic, opening up some diced tomatoes, and finding cheese and milk. The whole thing is topped off with a crunchy layer of green herbed breadcrumbs.

This recipe is very flexible leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but I like the crunchy breadcrumbs my husband thought they had the crumbly, chewy texture (and herb-y flavor) of browned sausage. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. Personally, I like it best straight out of the oven, although it does make fantastic leftovers too.

Testing Notes

This recipe truly blew my mind with its ease and deliciousness. While it takes oven time, your hands are free to prep a side dish, wash dishes, or get out of the kitchen completely. I found that the topping tasted like pesto since I used basil, and I realized that if you don’t even have the time to make the topping, you can just mix purchased pesto with panko breadcrumbs for the same yummy result.


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