Tip of the Day: cleaning fruit.
The visionary behind the billion-dollar Doritos Locos Tacos idea never made any money on it. Instead, Todd Mills shrugged off any attention, simply wanting his “cool idea” to come true, said Mills’ wife, Ginger.
Mills, 41, died on Thanksgiving after battling brain cancer.
When friends learned he had passed away, they took pictures of themselves eating the tacos and posted the images to Facebook, Ginger Mills said.
"It was a sweet memorial," she said.
(via Doritos Locos Tacos visionary dies at 41)
Which nuts are good for you? The short answer: All of them, but often for different reasons
Our resident dietitian Jennifer Sygo explains the varying benefits of nuts for our health, from pistachios to almonds to walnuts to macadamia, just in time for the holiday lazy susans. Benefits include weight loss and increased satiety, insulin control, and heart health and lower cholesterol effects.
[Justin Sullivan/Getty Images files; Susan Greer/CP files; Pat McGrath/Postmedia News files]
We’re willing to bet you never thought about printing your Instagram photos on food.
Using edible ink, British startup Boomf introduced a service that prints a selection of your Instagram photos on delectable marshmallows.
Mouth-Watering Muffin Tin Recipes
# 7 Mini Lasagnes
If eating your way through a huge pan of lasagna for days on end doesn’t exactly fit in with your healthy diet, here’s a different way to satisfy that craving with these adorable portion-controlled mini lasagnas. Makes 12 mini lasagnes: Preheat oven to 375. Spray a 12-cup muffin tin generously with nonstick cooking spray. Add 12 oz of ground turkey, 1 medium onion (chopped), 1/2 cup of chopped mushrooms, 1/4 tsp of salt, and 1/4 tsp of pepper to a large skillet set over medium to medium-high heat. Using a wooden spoon, break the turkey up into small crumbles and cook for about 10 minutes, or until the turkey has browned. Stir in 2 cloves of minced garlic and cook for 30 seconds to 1 minute, until it becomes fragrant. Add 1 can (15 oz) of tomato sauce, 1 teaspoon of oregano, and a pinch of red pepper flakes, and stir to combine. Taste and season with additional salt and pepper if desired. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside. In a medium bowl, stir together 1 1/2 cups of ricotta, 1/2 tsp of oregano, 1/2 tsp of dried basil, and a pinch each of salt and pepper. To assemble: Press 1 wonton wrapper into each well of the muffin pan - be sure to press them into the bottom and sides of the pan. Working with half of the ricotta mixture, divide it among the wells of the pan evenly, pressing the ricotta into an even layer. Working with roughly half of the tomato sauce, divide it among the wells of the pan, spreading in an even layer. Sprinkle 2 tsp of mozzarella over the top of each mini lasagna. Press a second wonton wrapper onto each mini lasagna then repeat the process of layering using the second half of the ricotta mixture, the remaining half of the tomato sauce and finally two more tsp of mozzarella per cup. Bake the mini lasagnas for 10 minutes, or until the cheese is melted and bubbly. Remove the muffin pan to a wire rack and let the mini lasagnas cool for a few minutes before removing them. Garnish with fresh basil before serving, if desired.