Recipe of the Week: Chimichurri Steak Quesadillas


For the Chimichurri Sauce
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup curly leaf parsley minced
  • 1 tbsp dried oregano (or fresh)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
For Quesadillas
  • 1 lb flank steak
  • 1 tbsp olive oil
  • 2 large onions sliced
  • 4 Flatout flatbread (I used Light Original)
  • 2 cups Monterey Jack cheese shredded


  1. In a medium size bowl, whisk together all the chimichurri sauce ingredients. Spoon out about half of the sauce into another small bowl for dipping quesadillas in when serving.

  2. Toss the flank steak in the remaining chimichurri sauce, making sure it’s coated in the sauce on both sides. Cover with foil or plastic wrap and refrigerate for at least 30 minutes up to overnight.

  3. Heat the 1 tbsp olive oil in a skillet. Add the sliced onion, season with salt and pepper and sauté until they start to brown and soften. Remove the onion from skillet and set aside.

  4. Heat your BBQ or heavy based grill pan over high heat until smoking.

  5. Remove the flank steak from the marinade and grill to your liking. Do not scrape off the marinade, it’s what’s going to give the steak a nice flavor and crust. (Do NOT turn off the grill)

  6. Place the flank the steak onto a cutting board or plate and cover with foil. Let it rest for about 10 minutes.

  7. Remove the foil and cut the steak into very thin slices. Cut the steak against the grain. The reason for this is to minimize the length of each muscle fibre you have to chew.

  8. Assemble quesadillas. Fill each flatbread halfway with about 1/2 cup of the Monterey Jack cheese, 1/4 of the sautéed onion and a quarter of the steak slices. You could add some of the reserved chimichurri sauce now or simply just use it for dipping. Fold in half and gently press down. Repeat with remaining ingredients.

  9. Place the quesadillas on the grill or preheated grill pan and grill on both sides for about 2 minutes or until cheese starts to melt and you have nice grill marks on both. Remove the quesadillas from the grill and cut each quesadilla in half.

  10. Serve while warm with the reserved chimichurri sauce. You can either dip the quesadillas in the sauce or spoon some over the top.

New Facebook Option Allows Food Ordering Right From App

Facebook once again looks to widen its market at become a one stop shop for just about everything you would want on the internet after the introduction of a new feature that allows individuals to order food from nearby restaurants right from the app. Facebook made reference to this earlier this year, when they announced a partnership with both and Slice. Users on Twitter were surprised to see it pop up randomly on their Facebook app, with some users are reporting that the “Order Food” icon is also appearing on Facebook’s website, giving you the option to order food from your computer as well. According to those who have used the service, every step of ordering food is done through Facebook, including looking at menus, checking daily specials and payment.

As of right now, it looks like the feature is only available in certain areas around the world. This is one of the many business strategies the social media giant has embarked on over the past while. Most recently,the platform announced it would be live streaming regular season MLB games every Friday, as well as introducing a lineup of new, original shows to compete with business like Netflix and Hulu. With Facebook making more and more of an effort to find new ways to add on to their network, it will be interesting to see what they come up with next.

Create the Newest Oreo Flavor and Win $500K

Oreo wants you to help design the next groundbreaking flavor, which means a contest is in order. Have the next best sandwich cookie idea? Text it to 59526. Post it on Instagram or Twitter and include the #MYOREOCREATION #CONTEST hashtag. Respond to an official Oreo Social Post with those same hashtags. Or, submit your idea through the link below. The winner of the contest gets their Oreo creation in stores all across the US and a $500,000 purse to go along with it. If you can’t wait to try some new Oreos, Nabisco just unveiled their latest flavor, Firework Oreos. Firework Oreos take the standard chocolate with creme sandwich cookie and add a “popping candy” that works just like Pop Rocks—except they’re not real Pop Rocks. People who have tried the new cookies have described them as being slightly more gritty than standard Oreos with a pleasant popping sensation. In other words, they’re still delicious with some added pop but not as gritty as those Peep Oreos that turned your poop funny colors after eating them.

Recipe of the Week: Asian Seafood Pizza


  • 1 pizza dough (*footnote 1)

Wasabi mayo

  • 1/3 cup mayonnaise
  • 2 teaspoons wasabi paste (or wasabi powder) (*footnote 2)
  • 1 tablespoon honey


  • 2 tablespoons olive oil
  • 15 shrimp, peeled and deveined (about 11 ounces / 300 grams)
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 (6-oz. / 170-g) can crab meat (or olive oil soaked tuna)
  • 1/2 pound (230 grams) shredded mozzarella cheese (about 1 and 1/2 cups)
  • 1/4 purple onion, sliced
  • 1 small bell pepper for decoration, diced
  • 1/3 cup diced pineapple


  1. Preheat oven to 550 degrees F (288 C), or your highest oven setting.
  2. Heat 2 teaspoons oil in a skillet over medium high heat until hot. Add shrimp, lightly sprinkle with salt and pepper. Cook and stir until the surface turns opaque but the inside is not cooked through. Transfer to a plate.
  3. Dust a pizza baking tray or pizza stone with cornmeal or semolina flour.
  4. Place the pizza dough on a lightly dusted surface. Divide the dough into two pieces for making two medium-size pizzas. Shape the dough into a ball and gently press it into a round disk. Then pick up the dough with your hands and hold onto the edge. Slowly rotate the dough and allow gravity to stretch it out. If the dough springs back too often, place it back onto the work surface and let it rest for 5 to 10 minutes before working on it again.
  5. Once the dough reaches the thickness you prefer, place it onto the baking tray. Bake until the dough becomes just firm but not browned, 5 to 7 minutes (*footnote 3).
  6. Take out the pizza crust. Brush the edge with a thin layer of oil. Brush half of the wasabi mayo and spread with a thin layer of crab meat. Scatter half of the cheese over. Then top with shrimps, onion, pepper, and pineapple. Lightly sprinkle a pinch of salt and ground black pepper. Return the pizza back to the oven. Bake for another 5 to 6 minutes, or until the cheese melts.
  7. Take out the pizza and let rest for 2 to 3 minutes to let the cheese set, then slice and serve hot (footnote 4).

Where To Find The Best Specials On Cinco de Mayo

Get ready friends, Cinco de Mayo is here. That means you have no excuse for missing out on margaritas, Coronas, and every cheese and salsa-covered form of Mexican fare. Even if you don’t want to get tipsy on tequila and Tecate, you can still take advantage of the various Cinco de Mayo food deals and drink specials at restaurants all across the US.

Here we go!

Bahama Breeze

Visit any Bahama Breeze location to get $5 margaritas. On top of that, many locations are also celebrating the day with outdoor Cinco de Mayo parties where you can purchase $5 margaritas, $3 beers, and two-for-$5 tacos and empanadas.

Beef ‘O’ Brady’s

The popular chain restaurant might not be known for its Mexican food, but that didn’t stop them from offering a $5.99 Cinco de Mayo taco special (two tacos, chips, and salsa).

California Pizza Kitchen

California-based chain will be celebrating Cinco de Mayo today by offering customers its Fresh Agave Lime Margarita for $5 at participating locations.

Charlie Brown’s Steakhouse

Stop into Charlie Brown’s Steakhouse today to get $4 Coronas and $5 dollars margaritas all day.


If you stop by the popular restaurant chain, you can purchase a special Cinco de Mayo cup. For only $5, you can have it filled with your favorite beer or a margarita.


Chuy’s will be celebrating Cinco de Mayo by offering drink specials all night. This includes frozen margaritas, floaters and various Mexican beers.

El Pollo Loco

In celebration of Cinco de Mayo, El Pollo Loco is getting downright crazy (get it?). Visit the company’s website to get coupons to get a variety of deals special for the day.

Margaritas Mexican Restaurant

Feeling hungry? You can get all-you-can-eat nachos at Margaritas Mexican Restaurant until 4 p.m. today. This deal is good for every nacho style on the menu.

Marie Callender’s

To celebrate the holiday, Marie Callender’s is offering $4 house margaritas and $6 ultimate margaritas. Don’t worry if you can’t find a time to get in today, this deals lasts until May 7th.

Moe’s Southwest Grill

The restaurant chain is celebrating Cinco de Mayo by launching its new Moe-Rita, a family-friendly (alcohol free) margarita made with limeade, lemonade, orange, and other flavors. If you’re lucky, you can also get a free T-shirt (at some locations) and others are offering $5 burritos.


Visit any Schlotzky’s location and purchase a Fiesta Chicken Meal Deal (a small fiesta chicken sandwich with chips and a small drink) for only $5.

TGI Fridays

The famous chain is offering premium Casamigos tequila shots for $5, $3 Dos Equis Drafts. and $5 Sauza ‘Ritas.

On the Border

Do you love the magical mixture of tequila, lime, and triple sec? Well, you’re in luck. On the Border is celebrating Cinco de Mayo by offering $5 margaritas all day.

Taco Cabana

Visitors to Taco Cabana in Texas can win free Taco Cabana for a year. Customers can enter the Cinco de Mayo-related contents on the restaurant’s Facebook page.


Look through your cushions to find all of your hidden change. But, you won’t need much because TacoTime is offering $0.79 tacos all day long today.

Tijuana Flats

The Mexican food chain is offering myriad Cinco de Mayo deals throughout the weekend, including $2 draft beers today and on May 6th and 7th, customers can get $2 drafts, $2 chips and salsa, $2 tacos, and $2 churros.

The Healthiest Eaters in the US Live in Naples

Residents of Naples, Florida, are the healthiest eaters in the nation, a new poll finds.

With 75.3 percent of the residents of Naples-Immokalee-Marco Island answering “yes” to the question, “Did you eat healthy all day yesterday?”, the community won the top spot in the poll, which was conducted by the Gallup-Sharecare Well-Being Index. The same community topped the list of happiest communities in a survey from earlier this year.

Other communities that came in near the top of the list included Barnstable Town, Massachusetts (75.1 percent answered yes) and Santa Cruz-Watsonville, California (74.2 percent).

The community with the lowest rate of healthy eating was Lubbock, Texas, where just 53.8 percent of the residents said they had eaten healthy all day the previous day, according to the poll. Other communities that ranked the lowest of the 189 communities surveyed were the areas in and around Memphis, which spills across parts of Tennessee, Mississippi and Arkansas (55.9 percent), and the Cincinnati area, which covers parts of Ohio, Kentucky and Indiana (56.3 percent).

Many of the communities with the highest rates of healthy eating were in California, with 10 of the list’s top 25 communities coming from that state, according to the poll. In addition, four of the top 25 communities were in Florida, while two were in Texas and two were in Arizona.

The states at the bottom of the list were Ohio, Texas, Oklahoma, Kansas and Louisiana, which each had three communities in the bottom 25, according to the poll, which was published today (May 3).

The researchers also looked at how the rates of healthy eating were associated with the rates of certain health conditions. For example, the investigators found that the rates of obesity, diabetes, high blood pressure and high cholesterol were lower in people who said that they had eaten healthy the previous day compared with people who did not say this. In addition, the rates of depression and stress were also generally lower among the healthy eaters compared with unhealthy eaters, according to the poll.

The new poll results are based on a subset of telephone interviews of more than 350,000 adults in all 50 states and Washington, D.C., done between Jan. 2, 2015, and Dec. 30, 2016.

Get the Midnight Mint Mocha Frappuccino at Starbucks Happy Hour on Friday

There’s an unlikely character in the latest addition to the Starbucks Frappuccino lineup — a whimsical parade that includes the Unicorn, Dragon, and Mermaid Frapp — and it goes by the name Midnight Mint Mocha Frappuccino. This new extra-dark beverage was revealed, along with a limited resurrection of Frappuccino Happy Hours, in a surprise announcement on the Starbucks Newsroom website on Tuesday. Both will be available for a limited time only — the Frapp is available throughout the summer and the Frappuccino Happy Hour begins Friday and goes until May 14.

Unlike the custom riffs on the Unicorn Frapp — like the Dragon Frapp and the Mermaid Frapp — the Midnight Mint Mocha Frappuccino is officially sanctioned by Starbucks. Next to these vibrant and sometimes unbearably sweet Frapps, the Midnight is a medley of layers — a darker, richer layers of “extra-dark cocoa blended with coffee, milk, and ice, infused with cooling mint sugar crystals” and a whipped cream layer in the middle and on top.

While this Midnight Mocha Frapp seems like an about-face from the trending mythical creature-inspired Frapps, the coffeemaker’s beverage development manager, Ryan Coombes, insists otherwise: “People are gravitating toward vibrant colors. … Jet black is filling the void in unexpected places.”

The dark hue was inspired both by a burgeoning food trend on social media (e.g. “black macarons,” “charcoal ice cream”) and by “thoughts of dark starry nights, looking up at the sky with a cool summer breeze” says Jennica Robinson, a member of the Starbucks beverage development team. But despite being dark, it’s still a cold Frappuccino with a minty flavor, so it’s bound to be refreshing AF.

Also announced Tuesday: The classic S’mores Frappuccino is back to get you in the summer spirit. Meaning if ever there is a time to get the taste of sweet summer in the form of a S’mores Frappuccino or embracing the “thoughts of dark starry nights, looking up at the sky with a cool summer breeze” then Friday will be the day.

Your Morning Avocado Toast Is About To Get Even More Expensive

Your avocado toast is about to get even more expensive as the price of avocados hits a record high. Last week, the Mexican government announced that a 22 pounds of avocados from Mexico’s biggest producer now costs $27.89, which is double what it cost last year and the highest prices have been for the last 19 years.

The surge is down to a 44 percent decrease in the avocado harvest coupled with the rising trendiness of the fruit. But it’s not just US supply and demand issues that are affecting prices, worldwide demand for avocados has risen in recent years, especially in China and across Europe, taking a large part of the available fruit away from US consumers.

The news comes just in time for Cinco de Mayo, so you might want to start preparing yourself for a guacamole free celebration.

Thankfully, this year’s smaller harvest is down to normal variations in avocado trees that usually yearly alternate between large and small harvests, so next year things should be looking up.

Recipe of the Week: Crispy Tuna Burger with Lemon and Capers


Crispy Tuna Burger
  • 2 cans of Wild Selections White Albacore Tuna Chunk (4 oz, drained – each can)
  • ½ onion chopped
  • ½ tbsp sugar
  • 1 ½ tbsp lemon juice
  • Grated lemon rind
  • 2 tbsp capers
  • 1 whole egg
  • 3 – 4 tbsp bread crumbs
  • Handful of parsley leaves, roughly chopped (about ¼ cup loosely packed)
  • 2 tsp chili flakes (crushed red pepper)
  • 2 tsp brown sugar
  • Extra bread crumbs
Aioli Tartar Sauce
  • ½ cup mayonnaise
  • 2 heaped tbsp sweet pickle
  • 2 cloves garlic
  • ¼ tsp cayenne pepper
  • ¼ tsp paprika
  • 2 – 4 burger buns
  • Lettuce
  • Tomato
  • Avocado
  • 2 – 4 poached eggs


Tuna Patty
  1. Heat a pan to medium heat with a tablespoon of oil. When the pan is hot, add the onion and sugar and cook until the onions are soft and lightly caramelized. Set aside to let it cool down.
  2. Place the drained tuna in a bowl. Add the softened onion and the rest of the ingredients (except for the extra bread crumbs).
  3. Mix all the ingredients until well combined. Be careful not to crush all the tuna – it’s good to have some nice chunks in there. The tuna should be a wet mix.
  4. Shape the tuna into 2 – 4 patties. The serving size here is 4 patties from 4 cans. You can use an egg ring to help form uniform-sized patties.
  5. Sprinkle some bread crumbs on a plate and place the tuna patty on top. Press more bread crumbs on top of the patty as well (so that both top and bottom are coated with bread crumbs).
  6. Heat a pan with a shallow amount of oil. Carefully place the tuna patty in the hot oil and fry until golden brown. Using a wide spatula, flip the patty over and fry for a few more minutes until golden brown on both sides.
  7. Place on a rack or paper towel to drain.
Aioli Tartar Sauce
  1. Place all the ingredients in a bowl and mix to combine. Keep it in the fridge, covered, until needed.
  1. Halve the burger buns and toast the cut sides on a pan or grill.
  2. Place lettuce leaves on the bottom burger bun, top with tuna patty, tomato slices, avocado slices, egg and tartar sauce.
  1. Tuna patty can be served on top of your favorite salad, topped with the tartar sauce.

Recipe of the Week: Spring Pasta Salad with Pesto and Peas


  • 1 lb / 453 gr rotini pasta (I used gluten-free pasta)
  • 2 tablespoons olive oil
  • ¾ cup pesto
  • 5 oz / 140 grams fresh spinach, washed and roughly chopped
  • 1 tablespoon lemon juice
  • 2 cups frozen peas, cooked according to package directions (if you can find fresh peas, use those by all means!)
  • 4 tablespoons grated Parmesan cheese


  1. Cook pasta in a large pot of boiling salted water according to package directions. Drain, and run under cold water to stop the cooking process. Drain again.
  2. Transfer to a large bowl and toss with 1 tablespoon of olive oil.
  3. Combine pesto, spinach, and lemon juice in the bowl of a food processor. Pulse until smooth and creamy. If it looks too dry or thick, thin in out with more water.
  4. Add pesto, cooked peas, Parmesan cheese, and remaining tablespoon of olive oil to the pasta and toss to combine.
  5. Take a taste and adjust seasoning as needed. If it looks dry add more olive oil.
  6. Serve at room temperature if possible.
  7. Pasta salad can be kept for 3 days in an airtight container.