Tag: side

Easy 3 Ingredient Chorizo Potatoes – Oh Sweet Basil
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We went to Mexico a few year ago and these easy 3 ingredient chorizo potatoes had to be recreated for a savory breakfast or side!

We had the most amazing meals while staying in Mexico. Maybe the location helped a bit, maybe it was the sun, the pool at our side and the absolute peace of having nothing on our schedules to distract us from just loving and being together, but either way these Easy 3 Ingredient Chorizo Potatoes tasted like one of the most simply delicious things ever. We just had to recreate them!

Let me tell you a little bit about what I’m talking about. Cade and I did a speaking tour a few years ago. It was amazing. Have you heard of Time Out for Women before? It really is the most amazing weekend to go and fill up your tank to be a better person.

However, when you’re one of the speakers that comes with an extra load to carry as it means finding sitters to stay with your kids while you fly out of town. Praying and writing to come up with the best talk to give to the women who have sacrificed time, money and efforts to be there. It means staying up late and getting up early, worrying and working through nerves, etc.

It was the best experience of our lives, but by the end of the tour we knew we needed to get away as a family. And get away we did!!

San Jose Del Cabo, Mexico

We are going to be writing an entire post on why we chose the location we chose, where we stayed (Casa Mariposa is already being booked by our family for next year it was seriously that amazing!!!!) and what we did, but for now let me say this, it was everything you’ve always dreamed a vacation would be.

At Casa Mariposa there is a small staff to help you with what you need, the concierge is Carlos and Lupita does all the cooking. I’ll be honest with you, I thought for sure that we wouldn’t use them. Cade and I are so easy going and we love to cook and go out to eat so why would we need anyone?

We were wrong.

Lupita cooked breakfast and lunch for us every day, and it was not only delicious but made for an unforgettable experience. One morning she made us these easy 3 ingredient chorizo potatoes with simple huevos rancheros and I’m pretty sure Cade fell in love.

Easy 3 Ingredient Chorizo Potatoes

So what are Lupita’s papas con chorizo (or chorizo con papas)? Well, to be fair, we forgot to ask her how she made them, but I carefully ate them, savoring every bite and while our chorizo probably isn’t as good as theirs I’m pretty sure hers was the same as this recipe, or only slightly different.

All you need is 3 Ingredients:
1. Yukon Gold Potatoes
2. Minced, Fresh Garlic
3. Chorizo
How to Make Chorizo Potatoes

These potatoes are first pan fried creating a roasted, caramelized flavor on the potatoes, and then spicy chorizo is thrown in along with a little garlic to bring out everything you’d want in a simple Mexican breakfast. Here is a little more detail:
1. Place a large skillet over medium heat, add a drizzle of olive oil and potatoes. Place a lid on the pan. Stir occasionally until the potatoes are roasted and tender.
2. Remove the lid, add more oil if needed, and continue to cook the potatoes. Increase to medium-high heat if needed to get the potatoes browned and crispy.
3. In a separate pan, add the chorizo and garlic and stir occasionally. Use a splatter screen over the pan if you have one.
4. Drain any excess grease from the chorizo, then add the chorizo and garlic and stir together.
5. Season with salt and pepper to taste.
These instructions can also be found in the recipe card down below.

What is the Difference Between Mexican and Spanish Chorizo?
- Mexican Chorizo- Mexican chorizo is a spicy ground meat sausage that is most commonly sold fresh and uncooked. As you cook the chorizo you’ll notice the deep red color like a brick, the meat is ground like ground hamburger and it is very fragrant and flavorful.
- Spanish Chorizo– Spanish chorizo is a dried and cured sausage in casing. It can be usually found with other ready-to-eat cured meat products like salami etc by the deli. These chorizos can be smoked or unsmoked, and may be sweet or spicy depending on what you buy.
What Meat is Chorizo?

Mexican Chorizo is usually made of pork but it can be made in a vegan and beef form as well.

Mexican chorizo is a highly seasoned fatty sausage. Most versions are bright or dark red in color due to the seasonings. There is also green chorizo, which gets its color from chiles and cilantro.

Can Chorizo Be Eaten Raw?

No. Oh, please don’t eat Mexican Chorizo raw as it is literally raw meat and that will make you sick.

If you buy a dry cured chorizo sausage that meat has been smoked or cured so you can slice and eat it. A good rule of thumb is if it’s hard like a smoked salami, slice and eat. If it is loose like ground beef, cook that sucker.

When is Mexican Chorizo Done?

Oh, isn’t that so hard when you first start cooking Chorizo?! Mexican Chorizo is a little hard to be able to determine if the meat has been cooked through and is done, ready to be eaten and enjoyed. This is because of all of the fat from the sausage and spices that heavily color the meat.

It takes about 4-5 minutes to cook raw, Mexican Chorizo. Watch for the meat to appear more dry and hold together in bits. You may want to drain some of the fats before adding chorizo to other ingredients.

Is Chorizo Healthy?

I so badly want to tell you that pork chorizo is healthy and good for you, but the truth is, chorizo is a fatty sausage, therefore making it high in fat. Try to limit the amount of chorizo you eat and add in lots of healthy options to your plate to help you maintain a balanced diet.

Can Chorizo Cause Heartburn?

Because spicy foods and fatty foods can irritate the lining of the esophagus, chorizo can cause heartburn. It all depends though, you could get a Mexican Chorizo that isn’t as spicy or fatty and may not suffer. However, another brand or chorizo may cause you irritation.

How Long Will Chorizo Last in the Fridge?

You can check the expiration date on most chorizo packages, but in case you don’t see one:
- Chorizo generally lasts for up to 2 weeks in the refrigerator.
- Remember to keep it away from other meats and veggies as it is a raw meat product.
Can Chorizo be Frozen?

We freeze chorizo all the time as we generally only use a portion of the meat. To do this, place unused chorizo in a ziploc bag and press out all of the air. Freeze for up to 6 weeks before using it.

Where to Buy Chorizo

Mexican chorizo is most commonly found in the butcher or meat department. In our local grocery stores they are in two places.
1. The first being the regular meat department usually at one end or the other.
2. The second, a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas and chorizo.
If you can’t find it you can always track down a local Mexican market in town. Those are sure to have great products.

What to Eat with Chorizo and Potatoes

I’m going to include a list of breakfast ideas down below, so this is a list of main dish ideas for eating these potatoes as a side dish for dinner:

Go on a culinary trip to Mexico with this easy chorizo and potatoes recipe. All you need is 3 simple ingredients and about 35 minutes. You’re going to love this recipe!

More Savory Breakfast Recipes to Try:
Servings: 6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Description

We just got back from Mexico a few weeks ago and these Easy 3 Ingredient Chorizo Potatoes had to be recreated asap for a savory breakfast or side!

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In a skillet over medium heat, add a drizzle of olive oil and the potatoes. Place a lid on the pan.

2.5 Pounds Potatoes

Cook, stirring occasionally until the potatoes are roasted and tender, about 10-15 minutes.

Remove the lid, adding a little more oil if needed and continue to cook the potatoes, increasing the heat to medium high if needed until browned, crispy sides show.

Meanwhile, in another pan, add the chorizo and garlic over medium heat. Place a splatter screen over the pan as it can be very messy. Cook, stirring occasionally for about 6 minutes.

3 Ounces Chorizo, 1 Clove Garlic

Using a mesh strainer, strain any excess liquid from the chorizo.

Add the chorizo mixture to the potatoes and cook, stirring as needed until everything is evenly coated.

Sprinkle with a little salt and pepper to taste and serve immediately.

Salt and Pepper

Serving: 1gCalories: 41kcalCarbohydrates: 0.2gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.002gCholesterol: 9mgSodium: 0.2mgPotassium: 2mgFiber: 0.01gSugar: 0.01gVitamin A: 51IUVitamin C: 0.2mgCalcium: 1mgIron: 0.3mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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May 9, 2024
Honey Garlic Butter Roasted Carrots – Oh Sweet Basil
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Elevate your vegetable game with these delicious honey roasted carrots with garlic butter. Easy to make and packed with flavor, they make the perfect side dish for any meal.

They are the new favorite in our house and even the kids can’t get enough of them!

Other than salad, mashed potatoes, or sweet potatoes I never know what in the heck to do for delicious side dishes. Those three all have great recipes and variations out there, but don’t you ever want something else for a veggie?

My mom used to make creamed carrots for Sunday dinners and while I’m totally wondering why I haven’t posted that recipe yet I do have one for honey roasted carrots today. They are simple enough to make for a quick weeknight meal but fancy enough to be a side dish for a holiday feast.

The biggest reasons I love this recipe is, A. it’s crazy easy, and B. you can actually prep everything including partially roasting the carrots in the morning and then finish them off before everyone arrives. Just make sure you don’t overcook them because no one wants bitter carrots.

What Do I Need to Make Oven Roasted Carrots?

Carrots are a great vegetable! They are budget-friendly, kid-friendly, and they will last in the refrigerator for weeks. You only need a few ingredients for this honey roasted carrots recipe. Here is your shopping list…
- Baby Carrots: whole carrots can also be used if desired
- Olive Oil: neutral flavor is perfect for roasting
- Kosher Salt: adds flavor
- Black Pepper: adds flavor
- Butter: adds richness and helps the carrots get golden roasted
- Garlic: adds flavor
- Honey: adds natural sweetness, maple syrup could also be used
- Lemon Flaked Salt: regular flaked sea salt will work great as well
The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Honey Glazed Carrots in the Oven

This recipe is super easy and comes together in less than 30 minutes. And most of the time time is just roasting the carrots in the oven. Roasting carrots brings out their natural sweetness and is one of my favorite ways to enjoy this classic vegetable. Here are the steps:
1. Boil: Place the carrots in a large pot of boiling water and boil them until almost tender. Drain the carrots.
2. Preheat: While the carrots are boiling, set the oven to 450 degrees F.
3. Toss: Add the olive oil, salt and pepper to the carrots and toss to coat.
4. Roast: Place the carrots on a baking sheet lined with parchment paper or foil and put them in the preheated oven to roast for 10 minutes.
5. Stir: Remove from the oven and stir the carrots and place back in the oven for 5 minutes.
6. Melt: Add the butter to a small saucepan and melt on the stovetop and then add the honey, garlic and half of the salt flakes.
7. Toss: Check the carrots. Once they are starting to brown, pour the honey mixture over the carrots and toss to coat.
8. Roast: Let the carrots roast for 5 more minutes, toss one more time and set the oven to broil.
9. Broil: Let the carrots get golden brown for a few minutes in the broiler.
10. Serve: Remove from the oven and toss with a little more lemon salt. You could also garnish with chopped parsley if desired before serving.
The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for the full recipe details.

Should Carrots Be Peeled Before Roasting?

For this recipe, we use baby carrots so there is no need to peel them. If you use whole carrots, then I would recommend peeling them in cutting them to be similar sized pieces.

Should Carrots Be Boiled Before Roasting?

You don’t have to boil carrots before roasting them, but it will significantly reduce the time needed to roast them. It also helps carrots to be cooked perfectly. If you undercook carrots, they will be hard to eat, but if you overcook them, they dry out and get wrinkly. Boiling them first helps them become tender before you finish them off in the oven.

Will Carrots Go Bad in the Fridge?

If carrots are not stored properly, they will go bad, even in the refrigerator. Carrots should be stored in the crisper or vegetable drawer of the refrigerator. Carrots can also be placed in water and stored in the refrigerator to help keep them fresh and crisp.

Do Carrots Contain Fiber?

Carrots are a high fiber food. They also contain beta-carotene, vitamin K, potassium and antioxidants. They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health.

What to Eat with Roasted Carrots

Carrots are timeless and so versatile that they can go with just about any main dish. Some of our favorite dinners to eat with these honey garlic roasted carrots are:

Storing and Reheating

Store leftovers in the refrigerator in an airtight container. They will keep for up to 5 days. Oven roasted carrots can be reheated in the microwave or oven.

Roasted carrots can also be stored in the freezer in a freezer-safe container for up to 3 months. The texture will be a little mushy once thawed and reheated.

These honey garlic butter roasted carrots are a simple and delicious side dish that the whole family will love. The combination of sweet honey and savory garlic butter creates the

More Vegetable Side Dish Options:
Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Description

Elevate your vegetable game with these delicious honey roasted carrots with garlic butter. Easy to make and packed with flavor, they make the perfect side dish for any meal.

Cook ModePrevent your screen from going dark

Boil the carrots until almost tender, only a few minutes. Drain.

1 Package Baby Carrots

Heat the oven to 450 degrees.

Toss the carrots with about 1 tablespoon olive oil and the kosher salt and black pepper to taste.

1 Tablespoon Olive Oil, 1 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper

Place on a baking sheet lined with parchment paper or foil and roast for about 10 minutes, then toss and place back in the oven.

Meanwhile, melt the butter and add the honey, minced garlic and 1/2 of the salt flakes in a small sauce pan then remove from heat.

2 Tablespoons Butter, 2 Cloves Garlic, 1 Tablespoons Honey, 1 teaspoon Lemon Flaked Salt

Once they are starting to brown, about 5 minutes more, toss them in the honey mixture.

Bake 5 minutes more then toss again and turn to broil to finish the coloring to golden.

Remove from oven and toss with a little more flaked lemon salt.

store left overs in the refrigerator

Serving: 1gCalories: 100kcalCarbohydrates: 5gProtein: 0.2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 1209mgPotassium: 15mgFiber: 0.1gSugar: 4gVitamin A: 211IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes, 200+ Easy Side Dish Recipes Every Mom Needs
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May 7, 2024
Spanish Rice – Oh Sweet Basil
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Spanish rice is exactly the side dish you need with your next Mexican meal! This is a classic with all the flavors you want in a Spanish rice recipe and it’s perfectly moist every single time!

We’ve all been there…your meal arrives at your table, you take a bite of your main course and then tear into the rice and beans. The rice is dry and pasty and you can barely choke it down. Say goodbye to that scenario with this Mexican rice recipe!

This Spanish rice is so dang delicious. It makes a lot, but don’t you worry, we will be using the leftovers for pork tostadas later. The leftovers also freeze well (details below), so it’s actually awesome to have loads of leftover rice!

Make some steak fajitas, smothered chicken burritos, or the best pork carnitas with this Spanish rice for a side and prepare for a fiesta in your mouth! Ole! Cinco de Mayo anyone?!

Oh and don’t forget the refried beans to go with it!

What Ingredients Do I Need to Make Spanish Rice?

All the ingredients are exactly what you would expect in this dish. No surprises here!
- White Onion
- Tomatoes (Roma or Vine)
- Jalapeños
- Rice
- Cumin
- Canola Oil – olive oil can also be used
- Garlic
- Chicken Broth (or Vegetable)
- Tomato Paste
- Salt
- Cilantro
- Limes
How to Make Spanish Rice

Here are all the steps and tips we have for making this delicious rice recipe. For full details, see the recipe card below.
- Preheat the oven.
- Puree the tomatoes and onions in a food processor.
- Measure out 2 cups of the tomato/onion mixture and discard the excess.
- Mince the jalapeños leaving the ribs and seeds in one of the jalapeños.
- Rinse the rice through a fine-mesh strainer and shake to remove excess water.
  
  Pro Tip: Rinsing the rice removes all the starch on the surface of the rice which can cause the rice to clump and get gummy when cooked.
- Saute the rice and cumin in a large skillet.
  
  Pro Tip: This step is crucial. It adds a boost of flavor that takes this rice to the next level.
- Add garlic and seeded jalapeño.
- Add pureed tomato/onion mixture, broth, tomato paste and salt.
- Bring to boil then cover and place in oven to bake.
  
  Pro Tip: You can also cook it on the stove top. We just prefer the taste and texture of it baked. Once it comes to a boil, reduce the temperature to a simmer and let it cook until the liquid is absorbed.
- Add cilantro and minced jalapeño with seeds. Fluff with a fork.
- Serve with lime wedges.
What is the Difference Between Spanish Rice and Mexican Rice?

When we get down to the nitty gritty, this recipe is probably closer to a traditional Mexican rice, but most people call it Spanish rice. Authentic Spanish rice tends to be firmer and uses saffron for flavor.

Can You Make Spanish Rice in the Instant Pot?

Yes absolutely! Follow all the instructions as listed, then cook in the Instant Pot in “Rice” mode for 4-8 minutes.

How Long Will Spanish Rice Keep?

To store Spanish rice, make sure it is completely cooled and then put it in an airtight container in the fridge. It will keep for 3-5 days.

Can It Be Frozen?

I mentioned earlier that this recipe freezes great. Let it cool completely and then place in an airtight container or ziploc bag. It will keep in the freezer for up to 3 months.

Can You Reheat Spanish Rice?

When you’re ready to eat refrigerated or frozen rice, place it in a microwave safe dish, add 1/4 cup of water, and cook it for 2-3 minutes if refrigerated (5 minutes if frozen). It can also be reheated on the stove top to your desired temperature.

How Much Rice Per Person?

One serving of rice is 1/4 cup of uncooked rice per person. After it cooks, it ends up being about 1/2 cup of rice.

What Rice is Best for Spanish Rice?

We prefer just good ol’ long grain white rice. It fluffs up great, grabs on to the flavors well, and doesn’t get sticky. Basmati also works, but it won’t be quite as fluffy.

Spanish rice is a side dish that can go with any Mexican main dish. And it probably should go with every Mexican main dish now that I think about it. It is so moist and full of flavor! Don’t miss out on this easy Spanish rice recipe!

More Mexican Side Dishes:

What to Eat with Spanish Rice:
Servings: 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Description

This is a classic with all the flavors you want in a Spanish rice recipe and it’s perfectly moist every single time!

Cook ModePrevent your screen from going dark

Adjust oven rack to middle position and heat oven to 350 degrees.

Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.

2 Tomatoes, 1 Small White Onion

Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).

Remove ribs and seeds from 1 jalapeño and discard; mince flesh and set aside.

2 Jalapeno Chiles

Mince remaining jalapeño, including ribs and seeds; set aside.

2 Jalapeno Chiles

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes.

2 Cups Rice

Shake rice vigorously in strainer to remove all excess water.

Heat oil in heavy-bottomed oven-safe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes.

1/3 Cup Canola Oil

Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and cumin and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.

1/2 teaspoon Cumin

Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes.

4 Cloves Garlic

Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil.

2 Cups Chicken Broth, 1 Tablespoon Tomato Paste, 1 ½ teaspoons Salt

Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro and reserved minced jalapeño with seeds to taste.

½ Cup Cilantro Leaves

Serve immediately, passing lime wedges separately.

1 Lime

** Adapted from America’s Test Kitchen

Spanish rice can be frozen for up to 3 months. Let it cool and then put it in an airtight container or heavy duty freezer bag to freeze.

Serving: 0.5cupCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 13gSaturated Fat: 1gSodium: 894mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 206IUVitamin C: 19mgCalcium: 29mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: Mexican
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When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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May 2, 2024
The Best 5 Minute Restaurant Style Homemade Salsa Recipe – Oh Sweet Basil
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This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make. You’ll never buy salsa again and you might find yourself eating it every night!

Best Homemade Salsa Recipe

This post has been a long time coming. It’s no laughing matter to set out to make the Best Homemade Salsa Recipe. It all started years ago when my friend, Krysta, made the most delicious homemade salsa EVER.

What’s the key? Oh, friend let me tell you…

Restaurant Salsa Recipe

A restaurant salsa is not big and chunky, that’s a pico de gallo. No, this easy salsa recipe is actually more similar to what you’d pour out of a jar with 100% better flavor.

What makes it a restaurant salsa? Two things:
1. Canned Fire Roasted Tomatoes
2. Blending versus strictly chopping the ingredients.
Oh Sweet Basil Pro Tip

If you live anywhere like we do, fresh tomatoes might not be super easy to get all year round, however they do make for the best salsa.

Let’s break it down even more so that you can be successful whether at the grocery store or at the farmer’s market.

Which Tomatoes are Best for Salsa?

When making a homemade salsa like our chunky tomato salsa you can use a variety of tomatoes, but for a restaurant style salsa you’re going to want to stick to Roma Tomatoes.

How to Pick Good Tomatoes
- Tight Skin- Look for tomatoes with really tight, smooth skin, no wrinkles as that’s a sign of withering from age.
- Coloring- Even coloring without yellow or orange or green marks means it ripened on the vine as it should.
- Weight- The heavier the tomato the better! This is the most important of all. Pick it up and resist squeezing it. The more often you feel tomatoes the better you’ll get at feeling the weight.
Should You Add Sugar to Salsa?

A dash of sugar is used to balance the acidity of the tomatoes which often comes from using store-bought vs garden tomatoes.

Salsa Ingredients

While you can use all canned items (not the onion) for salsa, I’ve found that a combination of fresh and canned works the best for a copycat Mexican restaurant salsa recipe. I think that’s because the canned tomatoes add a more thick and saucy salsa versus a pico de gallo like salsa.

Here’s what we use for Mexican Salsa:
- Tomatoes: Roma tomatoes are the best for this recipe.
- Cilantro: Fresh, bright green bunch with or without stems.
- Garlic: Fresh minced garlic cloves.
- Onions: Red onions have a subtle flavor and add great color.
- Jalapeno: Add flavor and a little heat. You can use other spicier peppers if preferred, like serrano pepper.
- Canned Tomatoes: Fire roasted tomatoes pack the best flavor.
- Salt: Adds flavor
- Lime Juice: Fresh lime juice is preferred!
- Sugar: Cut through the acidity of the tomatoes.
- Seasonings: Chili Powder and Ground Cumin
How to Make Salsa from Scratch

Making salsa at home is really easy. All you need is a blender (a food processor would also work great)!
1. Chop the tomatoes, onions, cilantro and garlic.
2. Place all ingredients except the salt in the blender.
3. Pulse until desired consistency.
4. Stir in salt to taste and serve.
Oh Sweet Basil Pro Tip!
- Guess what, this homemade salsa is even better the second day!!!! Make it a day ahead and take half of the work out of Taco Tuesday.
Our Favorite Recipes to Add this Salsa to:

The truth is that this salsa would go great with any of our Mexican Recipes. Here are just a few of our top recommendations:

Do You Need To Peel Tomatoes For Salsa?

You do not have to peel tomatoes for salsa. In fact, I prefer you not peel them because it adds more texture and flavor to the salsa. Plus, peeling tomatoes is a hassle so be glad you don’t have to.

Should Salsa Be Cooked?

Salsa does not need to be cooked, that’s why we love it so much! Fresh, uncooked salsa has a bright, refreshing taste and color. If you’re wanting to can the salsa then most people will cook it to be sure there isn’t any bacteria etc.

How Long Will Fresh Salsa Keep?

Alright, so how long will homemade salsa last? 5-7 days in the refrigerator in an airtight container.

How to Store Salsa

Salsa is best kept in a jar with a tight fitting lid or if you don’t have a jar use a plastic container.

Can Fresh Salsa Be Left Out?

It is only safe to leave fresh salsa out for about 2 hours. After 2 hours bacteria may begin to grow.

How Do You Know If Salsa Has Gone Bad?

To tell if salsa has gone bad, look for significant discoloration, and any signs of mold around the edge of the container.

You can also tell by changes in the smell; If salsa has become mushy and has an off odor, it should be thrown away.

Is It Cheaper to Buy or Make Salsa?

You’ll for sure save money by making your own salsa, especially if the vegetables are from your own garden. And homemade salsa is generally healthier than most of the sugary varieties you’ll find in stores.

Craving some fresh and flavorful salsa? Skip the store-bought stuff and try this quick and easy homemade salsa recipe that tastes just like restaurant-style salsa in just 5 minutes! Perfect for dipping, topping, or snacking on its own.

More Homemade Condiment Recipes You’ll Love:
Servings: 20

Prep Time: 5 minutes

Total Time: 5 minutes

Description

This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make.

Cook ModePrevent your screen from going dark

Place all ingredients in a blender and pulse so that the salsa is slightly chunky in texture. Not as big as pico de gallo but not smooth either.

6 Tomatoes, 1-2 Jalapeños, 1/2 Red Onion, 1 1/2 Limes, 1/2 teaspoon Chili Powder, 1/2 teaspoon Cumin, 1/2 Bunch Cilantro, Kosher Salt, 2 Cloves Garlic, 1 Can Tomatoes, 1/2 teaspoon Sugar

This salsa can be kept in the refrigerator, covered, for 5-7 days.

Serving: 0.5cupCalories: 11kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 347IUVitamin C: 8mgCalcium: 7mgIron: 1mg

Author: Sweet Basil

Course: 30+ Easy Dip Recipes You Can’t Stop Eating

Cuisine: Mexican
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April 24, 2024
Easy Canned Pinto Beans Recipe – Oh Sweet Basil
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I live for the simple side dish, and it doesn’t get much more simple than The Best Pinto Beans from a Can Recipe. A little red onion and the perfect blend of spices (including one you’ll never suspect), and you’ll be eating these by the spoonful!

I tend to be one of those pinto with chicken, black beans with beef people. My kids are slooooow to the beans scene. It has taken years to convince them and it all started as black beans. Now I’m finally showing them just how crazy delicious pinto beans are, especially if you add in cinnamon. It is a sneaky secret you’d never guess was there but cannot live without.

What Ingredients Do I Need to Make Pinto Beans?

You’ll want to head to the produce section and grab some red onion and cilantro, and the rest of your ingredients are going to come from the spice cupboard, besides the beans themselves, of course! If you’ve ever wondered how to add flavor to canned pinto beans, here is the list of ingredients you’ll need:
- Red Onion
- Garlic Cloves
- Garlic Salt
- Chili Powder
- Cumin
- Cinnamon
- Oregano
- Salt
- Cilantro
- Olive Oil
- Pinto Beans (canned)
The measurements of each ingredient can be found in the recipe card at the end of this post.

How to Make Canned Pinto Beans Taste Delicious

I promised this recipe would be easy, so let me prove it! Here are the basic steps:
1. Sauté the onions in olive oil over medium heat.
2. Add the garlic and then all the seasonings.
3. Add the pinto beans and water.
4. Let the beans simmer.
Simple, right?! All of these instructions in full detail can be found in the recipe card at the end of this post.

Should You Drain Canned Pinto Beans?

The short answer to that is, it depends. It honestly depends on the recipe and how much extra liquids the recipe can handle. For this recipe, we want them drained so all the flavors from the spices and onions can saturate the beans.

I also don’t like the thick, sort of chalky flavor and texture of the liquid that the beans are canned with. I like to give the beans a good rinse then add water if a little extra moisture is needed to cook the beans.

Do You Have to Cook Pinto Beans from a Can?

No, canned beans are fully cooked and ready to eat straight from the can and cold if your heart desires. Which it shouldn’t desire because…ew!

Can I Make This Recipe in the Instant Pot or Slow Cooker?

Yes, this recipe can be made in either the Instant pot or slow cooker.

Instant Pot: Put the Instant Pot on sauté mode and cook the onions and garlic until tender. Then add the spices to bloom them. Add the pinto beans and water and cook on high for 3 minutes.

Slow Cooker: To use a slow cooker, you’ll need to at least quadruple the recipe or else the beans will burn (unless you have a small slow cooker – 2-3 quart). Add all the ingredients (quadrupled) to the slow cooker and cook on low for 3 hours.

What to Eat with Pinto Beans?

Pinto beans are a delicious side dish for any Mexican main dish. We eat them as a side dish with tacos, burritos, fajitas, enchiladas, etc. They also go great on top of nachos, in a burrito bowl, in a chicken burrito, scooped up to eat on tortilla chips, or on top of a Sonoran hot dog. We would love to hear what you eat them with so let us know!

Storage Tips

If you have leftovers, store them in the refrigerator in an airtight container. They will keep for 4-5 days. Reheat individual servings by giving them a quick zap in the microwave.

These pinto beans also freeze well. Let them cool completely and then pour into a freezer safe container. They will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and reheat in a saucepan on the stove top.

If you aren’t on the beans train yet, give these quick and easy canned pinto beans a try! You’ll be buying a one way ticket to bean town!

More Easy SIDE DISHES You’re Sure to Love:
Servings: 4 -6

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Description

I live for the simple side dish, and it doesn’t get much more simple than The Best Pinto Beans from a Can Recipe. A little red onion and the perfect blend of spices (including one you’ll never suspect), and you’ll be eating these by the spoonful!

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Drizzle olive oil in a saucepan over medium heat. Add the onion and stir until softened, about 3 minutes.

Olive Oil, 1/4 Red Onion

Stir in the garlic and stir for 20 seconds then add all seasonings, stirring the final 10 seconds.

3 Cloves Garlic, 1/4-1/2 teaspoon Garlic Salt, 1/2 teaspoon Chili Powder, 1 teaspoon Cumin, 1 Pinch Cinnamon, 1/2 teaspoon Oregano, Salt

Add pinto beans and fill one can with water and add that. Stir and then simmer for 20-30 minutes or all the way on low for 1 hour.

2 Cans Pinto Beans (15 oz)

Serve immediately topped with fresh cilantro.

1 Tablespoon Cilantro

Serving: 0.5CupCalories: 184kcalCarbohydrates: 34gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 721mgPotassium: 623mgFiber: 10gSugar: 3gVitamin A: 92IUVitamin C: 3mgCalcium: 116mgIron: 4mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: Mexican
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Sweet Basil

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April 22, 2024
Cheesecake Fruit Salad recipe by Oh sweet basil ..
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This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!

Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.

It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!

Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.

Cheesecake Fruit Salad Ingredients

This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:
- Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.
- Cool Whip: adds sweetness and creaminess
- Strawberry Yogurt: adds more fruity flavor and creaminess to the salad
- Bananas: cut into 1/2 inch slices
- Strawberries: stem removed and sliced
- Raspberries: left whole but rinsed
- Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes
- Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.
PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!

The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Cheesecake Fruit Salad

One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.
1. In a large bowl, mix the pudding powder, whipped topping and yogurt together.
2. Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).
These instructions can also be found in the recipe card below where you can also print or save the recipe.

Watch How This Fruit Salad is Made…

How Do You Keep Fruit Salad Fresh?

Add a little lemon or lime juice to your fruit salad to stop fruits from oxidizing, and keep your fruit salad in the refrigerator to keep it from going mushy.

This should keep your salad “fresh” for at least the following day.

Is Fruit Salad a Salad or a Dessert?

Refreshing fruit salad is perfect as a side dish or a healthy dessert.

I looooooove how creamy it is and the cheesecake pudding gives it so much more deliciousness!!! And the best part is that it’s easily adaptable to any personal preferences, add blueberries, forget the peaches, etc.

Can I Use Frozen Berries?

I wouldn’t recommend using frozen berries in this recipe. The texture ends up mushy and frozen berries release extra juices. Definitely stick with fresh fruit for this recipe.

Where Can I Find Cheesecake Pudding Mix?

Jello brand makes it, you should find it in any grocery store where they sell pudding/gelatin.

What to Eat with Berry Cheesecake Salad

Storing Berry Cheesecake Salad

Store this fruit salad in the refrigerator all the way up until serving. Then store any leftovers in an airtight container. They will keep for up to 2-3 days.

This recipe will not freeze well, so I don’t recommend trying to freeze it.

Bookmark it, print it, write it down, do whatever you do to save a recipe and make this soon! Looking for a healthier berry salad? No problemo! We have this awesome Strawberry Feta Spinach Salad that is the best!

This delicious recipe for fluffy cheesecake fruit salad is perfect for any occasion. With a light and creamy texture and a burst of fresh fruit, it’s sure to be a hit. Plus, check out our step-by-step video for easy preparation!

More Fruit Salad Recipes:
Servings: 5 -6 cups fruit salad

Prep Time: 5 minutes

Total Time: 5 minutes

Description

This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof!

Cook ModePrevent your screen from going dark

Mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt.

1 Package Instant Cheesecake Pudding, 1 1/2 Cups Cool Whip, 2 Containers Strawberry Yogurt

Fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.

1 Banana, 1 Pint Raspberries, 1 Cup Grapes, 1 Peach

If desired, sprinkle some crushed graham crackers on top for even more cheesecake similarity.

Graham Crackers

There have been questions about actually mixing up the pudding first. You do not mix the pudding before making this recipe. You are only using the dry powder mixed with the other ingredients.
Use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc.
Best when eaten right away, but can be stored for 2-3 days in the refrigerator.

Serving: 1gCalories: 224kcalCarbohydrates: 45gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 270mgPotassium: 369mgFiber: 7gSugar: 31gVitamin A: 287IUVitamin C: 30mgCalcium: 48mgIron: 1mg

Author: Sweet Basil

Course: 100 + Salad Recipes to Obsess Over, 200+ Easy Side Dish Recipes Every Mom Needs, America’s Best 4th of July Desserts, Recipes and Sides
Recommended Products

A hint of lemon and that wonderful graham cracker crust make one of my favorite trifles ever!

This is our favorite salad ever. It’s full of fresh berries and brown sugar almonds but that sweet lemon dressing is the real star.

Still looking for a yummy fruit salad? Try this ambrosia salad!
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Sweet Basil

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April 6, 2024
Neighbor heard odd noises amid heist of up to $30 million from Sylmar vault

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It was a strange mechanical sound — a kind of rhythmic whirring — and it wouldn’t quit.

At the time, the resident of Tahitian Mobile Home Park in Sylmar didn’t think much of the weekend racket, which seemed to be coming from a neighboring industrial building and may have lasted two hours or more, she said.

Now, though, after learning that the warehouse behind the park was breached by thieves who stole as much as $30 million in a Sunday night heist, the woman has fixated on that odd noise — and what it may have been.

“That sound is embedded in my head,” said the woman, who requested her name not be published over privacy concerns. “My mind is still going crazy over what happened. I know it’s just money, but they’re invading your space.”

The elaborate Easter heist is believed to be among the biggest in L.A. history. It occurred at a Roxford Street facility where cash from businesses across the Southland is handled and stored by GardaWorld, a security services company. In a display of uncommon sophistication, thieves breached the single-story building via its roof to gain access to its vault — and avoided the property’s alarm system, according to sources with knowledge of the investigation of the theft.

Montreal-based GardaWorld did not learn of the crime until opening the vault on Monday. The company did not respond to requests for comment.

George Alhosry, who owns the Kwik Market & Deli on Roxford, said the store’s Wi-Fi was down much of Sunday. “We couldn’t access the Lotto,” he said, adding that mobile phone calls failed in the area, too.

It’s unclear whether that was connected to the heist. But Wi-Fi jammers have become a common tool of theft gangs during their burglaries of homes in Southern California because they knock out many security cameras that could capture video or stills of them or their vehicles.

Authorities have so far said little about the mysterious heist, which is being investigated by the FBI and Los Angeles Police Department. The Times previously reported that there was also an effort by the thieves to breach the side of the GardaWorld building. It’s unclear whether this was part of their attempts to enter or exit the warehouse. A KABC-TV News video aired Wednesday night showed a large cut on the side of the structure that was covered by a piece of plywood. By Thursday afternoon, the wall appeared to be patched up.

The crime has rattled Sylmar, where residents and merchants near the GardaWorld building told The Times they were shocked that such an audacious heist occurred in their midst.

Yet some locals were more focused on street crime than a high-dollar heist that appeared to bear the hallmarks of a silver screen spectacle. Take Victor Benitez, who said that the particulars of the heist seemed to be plucked from a 1980s action movie. Standing near a shabby section of San Fernando Road, where shaggy palm trees wore their browning fronds like beards, he lamented that prostitution and violent crime are problems in the area.

“Five weeks ago, the police brought a dog in, they searched the area for an active shooter — but it wasn’t in the news,” said Benitez as a train rumbled by on adjacent tracks. “I would not recommend living here.”

Damage to a wall at the GardaWorld building in Sylmar appeared to be repaired on Thursday.

(Myung J. Chun/Los Angeles Times)

Sandi Gomez, a resident of the mobile home park whose property offers a view of the GardaWorld building, said she didn’t notice anything amiss over last weekend. She said she told FBI agents the same thing when they visited her Monday afternoon and asked if she “saw or heard anything suspicious around 4 a.m.” Sunday.

Gomez was asleep at the time.

The FBI agents also wanted to know about a security camera mounted on a portion of her home that faces the GardaWorld property. Gomez said she explained to the agents that the camera only offers a live view and doesn’t record footage. The next day, she said, LAPD investigators walked the area.

The mobile home park is a dense neighborhood of tightly spaced trailers lining numbered avenues. On Thursday afternoon, stray cats stalked a weedy patch at the back of the property, which is separated from the GardaWorld building by fences, unkempt foliage and a line of trees.

A representative of the mobile home park declined to comment.

The burgled facility, hemmed in on one side by the active train tracks, is owned by World Oil Corp. GardaWorld has been the sole tenant there since the warehouse was built in 2000, according to real estate data firm CoStar.

World Oil did not respond to requests for comment.

The GardaWorld episode comes nearly two years after another high-profile Southern California heist: the multimillion-dollar theft of jewelry from a Brink’s big rig at a Grapevine truck stop. There’s debate about the value of those pilfered goods, with estimates ranging from less than $10 million to more than $100 million. The July 2022 crime remains unsolved.

Rooftop burglaries have been extremely rare in Los Angeles — but there have been some notable ones in recent years. Last summer, burglars broke into Lincoln Fine Wines in Venice via a hole they cut in its roof. The thieves went on to steal about 800 bottles worth about $600,000 — making it one of the biggest wine crimes in California history.

That incident occurred at the start of the Fourth of July weekend, similar to the Easter thievery at the GardaWorld property. Scott Andrew Selby, co-author of “Flawless: Inside the Largest Diamond Heist in History,” said burglars sometimes strike on and around major holidays.

“This crew, like others, picked a holiday with fewest eyes paying attention,” he said.

Times staff writers Ruben Vives and Roger Vincent contributed to this report.

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Daniel Miller, Richard Winton

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April 5, 2024
She was a victim of the 'Happy Face Killer.' Investigators close in on ID but ask public's help

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More than 30 years after a woman died violently at the hands of the “Happy Face Killer,” Riverside County investigators are close to a breakthrough in identifying her — but they’re seeking the public’s help.

The serial killer, whose name is Keith Hunter Jesperson, boasted of killing the woman and seven other female victims in the early 1990s, sending letters to the press about his exploits that he signed with a smiling face.

He referred to the woman he killed in Riverside as “Claudia,” but investigators have never been able to confirm her identity, according to the Riverside County district attorney’s office.

“Our goal is to identify this victim and provide closure to her family, wherever they may be,” Dist. Atty. Mike Hestrin said in a statement. “We are hopeful someone hearing any of these details may remember anything that could help us reunite this woman with the family who may have been looking for her for over three decades.”

Jesperson has been in custody since 1995 and pleaded guilty to murdering this Jane Doe in 2010, according to authorities. In his confession, Jesperson said he met the victim in August 1992 at a brake check area along Highway 15 south of Victorville.

Jesperson had been working as a long-haul truck driver. The woman hitched a ride with him, saying she was going to Los Angeles, but Jesperson had been headed southeast toward Arizona on his truck route.

He drove her south to Cabazon and then a rest stop in the Coachella Valley, where Jesperson killed her in his truck after a dispute about money, he said. He then drove seven miles north of Blythe along Highway 95 and disposed of the woman’s body on the side of the road. Her remains were discovered on Aug. 30, 1992.

The woman was described by Jesperson as in her 20s, about 5-foot-6 and 140 to 150 pounds. She had shaggy blond hair and a tattoo of two dots on the left side of the thumb on her right hand. She was wearing a T-shirt with a motorcycle on it when her body was found.

Forensic investigators using DNA evidence and genealogists have determined the woman’s biological father, now dead, hailed from Cameron County in Texas. Her mother remains unidentified but could have been from Louisiana or southeastern Texas. Investigators have contacted several people they believe to be half-siblings of the woman, though they told investigators they were not aware of her and could not identify her.

Anyone with potential leads can contact the Riverside County district attorney’s cold case hotline at (951) 955-5567 or by emailing coldecaseunit@rivcoda.org.

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Jeremy Childs

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January 10, 2024
Cheesy Gruyere Sweet Potato Stacks – Oh Sweet Basil

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A sweet potato recipe that is cheesy and buttery with a burst of fresh thyme! If you want a recipe for sweet potatoes that is a little outside the box but glorious, you have to try these Cheesy Gruyere Sweet Potato Stacks!

Every Christmas we make a cheesy potato dish with gruyere cheese. They are stacked high in a muffin tin and get all crispy and wonderful. This year we decided to make them with sweet potatoes, and we are obsessed with the sweet and salty flavor of these Cheesy Gruyere Sweet Potato Stacks!

I know when we think of sweet potato side dishes, we think of brown sugar and marshmallows, but I’m telling you, friends, the sweetness of the sweet potatoes paired with the saltiness of the cheeses makes the angels sing! And that fresh pop of thyme…I’m happy dancing around the kitchen! Arms waving, eyes closed, licking my lips and my bootie shakin’…you get that visual?!

How to Make Sweet Potato Stacks

I like to get the sweet potatoes prepared first. Peel two large sweet potatoes and then slice them. We always use our favorite mandoline to get those thin perfect slices, but you could totally do it by hand if you don’t have a mandoline. Let’s see those mad knife skills!

When your sweet potatoes are prepped, preheat your oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray. You will use all 12 cups of the muffin tin. Place the sweet potatoes in a bowl and add the melted butter. Stir thoroughly, separating the sweet potato slices by hand if needed. You want everything deliciously coated in butter!

Combine the cheeses, salt, garlic and thyme in a medium bowl or plastic bag. Place two slices of sweet potato into each cup and scoop one teaspoon of the cheese and spices mixture into each cup and repeat the layers until you reach the top of each cup. Be sure your last layer is cheese! You’ll want that yummy cheesy goodness on top!

Place the pan in the oven carefully (you don’t want those perfectly constructed stacks to tip over)! Tent the muffin pan with a piece of foil and be sure the foil does not touch the top of the potatoes. The cheese will stick and then you’ll lose that top cheesy layer (tragedy!). Bake for 15 minutes with the foil and then remove it and bake an additional 30 minutes or until the cheese is starting to turn golden. Scoop those golden delicious stacks from the pan with a large spoon and and serve them hot!

What to Eat with this Sweet Potato Recipe?

This is a perfect side dish for Thanksgiving or Christmas. Try it along side our Turkey in a Bowl for Thanksgiving or with Prime Rib for Christmas! But you don’t need a holiday to make these! They go great with just about any meal…steak, salmon, whole roasted chicken, and I could go on and on!

What is Gruyere Cheese?

Gruyere cheese is a hard yellow Swiss cheese that has a nutty, sweet but slightly salty flavor. And best of all, it is super melty! We love the flavor it paired with both regular potatoes and sweet potatoes.

What is the Difference Between Sweet Potatoes and Yams?

Yams are actually type of sweet potato. Most people think that the orange sweet potato is a “yam”, and different than “sweet potatoes”. Sweet potatoes come in several varieties, white, yellow, orange and purple, but, they are all sweet potatoes.

How Do You Slice Sweet Potatoes So Thin?

I mentioned above that we prefer to use a mandoline to get uniform and thin slices. If you have a nice sharp knife and patience, you could absolutely slice them by hand. Mandolines are handy little kitchen devices to have on hand. We love it for our smoked gruyere scalloped potatoes with leeks, our favorite cheesy potato casserole side dish or for making homemade potato chips! I also use a mandoline to save time when I’m slicing the carrots for our cheesy ground beef and rice casserole!

Is There a Trick or Removing Thyme Leaves Quickly?

There would be nothing more tedious than removing thyme leaves one at a time! Here is a couple of tricks to removing them quickly. Remove all the smaller stems coming off the main central stem. The stem for those are typically thin and not woody, so they can be chopped up with the leaves. When you have the smaller stems removed from the main stem, grab the stem at the thinner end and firmly slide your fingers down the main stem going the opposite direction that leaves are growing. This should pop the leaves right off. Discard the stem and give the leaves and smaller stems a rough chop.

Storage Tips

Store leftover sweet potato stacks in an airtight container in the fridge. They will keep for 4-5 days.

They can be warmed up in the microwave or for best results, reheat them in the oven so the cheese gets all crispy again. Set the oven to 350 degrees and plan on 7-10 minutes or until heated through.

This is a sweet potato recipe everyone is going to ask for! That crispy cheesy combined with the sweet potato and the burst of fresh thyme is going to keep you coming back for more!

More Delicious SWEET POTATO SIDE DISHES You’ll Want to Try:

Servings: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

1 hour

Total Time: 2 hours

Description

Stacks of sweet potatoes loaded with butter, gruyere and parmesan cheese and a burst of brightness from fresh thyme.

Cook ModePrevent your screen from going dark

Heat the oven to 400 degrees.

Spray a muffin tin with nonstick cooking spray.

In a large bowl, add the butter and sliced sweet potatoes. Toss well to coat, pulling apart potatoes as they stick together so that everything is well coated in butter.

6 Tablespoons Butter, 2 Large Sweet Potatoes

In a bowl or plastic bag, add the cheeses, salt, garlic and thyme.

1 Cup Gruyere Cheese, 1/2 Cup Parmesan, 1 Teaspoon Kosher Salt, 3 Cloves Garlic, 2 Teaspoons Thyme

Place 2 slices of sweet potato in each muffin cup. Sprinkle with 1 teaspoon of cheeses and repeat layers until you reach just above each muffin cup, ending with cheese.

Carefully place the pan in the oven and tent with a piece of foil, being sure that it does not touch the top of the potatoes or the cheese will stick. Bake for 15 minutes, remove the foil and bake an additional 30 minutes or until cheese is starting to turn golden.

Remove from pan and serve hot!

It’s easiest to remove the potatoes with a large spoon.
Leftovers can be refrigerated for 4 days.

Serving: 1stackCalories: 243kcalCarbohydrates: 18gProtein: 9gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 568mgPotassium: 310mgFiber: 3gSugar: 4gVitamin A: 12550IUVitamin C: 3mgCalcium: 273mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: American

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REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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December 31, 2023
Italian Sauteed Mushrooms Recipe – Oh Sweet Basil

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Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.

I remember having huge family gatherings at my mom’s house on holidays like Thanksgiving and Christmas and these Italian Sauteed Mushrooms were always there. My mom would cook a huge turkey and few side dishes, while everyone else would bring desserts and appetizers.

Reasons I Love This Recipe

Crowd Pleaser: Everyone loves my mom’s sautéed mushrooms! I don’t remember a single time that at least one person hasn’t wanted the recipe.

Easy: You wouldn’t believe how easy it is to make this mushroom recipe. All you will need is 5 ingredients and one SECRET SAUCE.

Quick: Cooking this easy holiday side dish will only take about 15 minutes.

Make Ahead: It tastes even better after 48 hours, because the mushrooms will marinate in the Secret Sauce and will make the mushrooms taste extra yummy. Such a win because that means you can prep ahead which is what I need when it comes to big holiday meals!

What are you waiting for? Scroll down to see how to make The Best Italian Sautéed Mushrooms Recipe.

Ingredients You Need to Make the Best Sauteed Mushrooms:

Baby Bella Mushrooms: also called cremini mushrooms, they have a deep earthy flavor and beautiful color

Italian Dressing: You can make your own homemade Italian dressing or buy your favorite brand from the store. This is the secret sauce combined with the flavor of the bell peppers and onions…so dreamy!

Onion: just a yellow onion works great

Red Bell Pepper: you could also use orange or yellow

Salt and Pepper: adds flavor

Parsley: used for garnish

The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all the details!

Substitutions and Variations

If you can’t find baby bella mushrooms, white button mushrooms will work fine. They just will lack a little depth of flavor. Portobello mushrooms can also be used. You’ll just want to cut them into bite size pieces. Porcini, chanterelle or shiitake mushrooms are also options but they tend to be quite expensive. You can also do a combination of any of these.

Fresh parsley can be swapped for any variety of fresh herbs…thyme, oregano, or rosemary will all taste great.

If you want to add a little heat, add a pinch or two of red pepper flakes.

How to Clean Mushrooms

Mushrooms can sometimes have dirt on them when they are packaged. Be sure to wipe mushrooms with a dry paper towel to clean them. Don’t wash them in water or use a damp paper towel. Mushrooms are like sponges and will soak up water. You don’t want to add any extra moisture, and you want the mushrooms to soak up the Italian dressing flavors.

How to Sauté Mushrooms:

Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms (I like to leave the stem on) and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.

To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.

Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!

What to Eat with Italian Sauteed Mushrooms

How to Store Cooked Mushrooms?

Cooked Mushrooms can be stored in airtight container or a zip bag in the refrigerator from 3-5 days.

Can Mushrooms be Reheated?

Have you ever wondered, can mushrooms be reheated? They were so good at that holiday party last night, so why not have them again the next day, right?

It is recommended not to preheat cooked mushrooms because it can upset the belly.

After you make these Italian Sautéed Mushrooms, it is best to eat it cold. You will like how these sautéed mushrooms will taste after they cool off, in my opinion even better!

You won’t be able to resist the bold umami flavor of these savory Italian sauteed mushrooms! And aren’t they so beautiful?! I just love the colors!

More Mushroom Recipes You’ll Love:

Servings: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.

Cook ModePrevent your screen from going dark

Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.

1 lb Mushrooms, Salt and Pepper

To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.

1 Cup Italian Dressing, 1 Onion, 1 Red Bell Pepper, Salt and Pepper

Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!

Parsley

Store in an airtight container in the refrigerator. They will keep for 3-5 days.

Serving: 0.5cupCalories: 123kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 394mgPotassium: 342mgFiber: 1gSugar: 7gVitamin A: 635IUVitamin C: 28mgCalcium: 13mgIron: 1mg

Author: munchkin

Course: 200+ Easy Side Dish Recipes Every Mom Needs

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December 28, 2023
Sweet Potato Casserole Recipe (with Marshmallows!) – Oh Sweet Basil

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This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it! It’s a Ruth’s Chris Copycat gone wild, so if you love their famous Sweet Potatoes then jump in, and let’s get cooking!

This recipe is undeniably the best marshmallow sweet potato casserole on earth. We just made it again for Thanksgiving, and it was my favorite side dish this year. In fact, I’m going to make it again for Christmas and I think you all should too! They are great for Easter too!

Sweet Potato Souffle with Marshmallows

Several years ago, I remember making this recipe with our four-year-old. She was so excited about making it, that she had call Cade, with my supervision of course, to tell him that SHE just made the best dinner ever. It’s definitely not “dinner” as we had more than just sweet potato casserole for dinner, and she most certainly did not make it all by herself, but the girl did quite a bit! And she loved it!

Can all of us moms have a moment of silence for a toddler who loved something that would become dinner? Not just ate it, but loved it! Alright, that could have something to do with the amount of sugar and marshmallows in this dish, but I won’t tell if you won’t.

I used to hate “yams” at Thanksgiving because they were an awful orange, dripping with some weird syrup (gag!), and they tasted like grossness with burned, flat, hard marshmallows on top.

Now I know better. Now I know that it was the person bringing them that was the problem, bless their hearts (that’s what you say to make a mean thing sound better). Sweet potatoes are awesome, they just need to be cooked correctly and if you must do the marshmallow thang, well let’s just do it my way at least.

Make the sweet taters into a souffle (easy peasy, so don’t get nervous on me…a potato ricer is a game changer) and then use both marshmallows and a brown sugar streusel on top. Trust me, your guests will be BEGGING for the recipe.

Sweet Potato Casserole Ingredients

To make this easy sweet potato casserole recipe with marshmallows, you’ll need:

Sweet Potatoes

Egg

Unsalted Butter

Salt

White sugar

Brown sugar

Cinnamon

Vanilla Extract

Milk

Mini Marshmallows

All-Purpose Flour

Panko Bread Crumbs

Graham Cracker Crumbs

The measurements for all the ingredients can be found in the recipe card at the end of this post. You can save or print the recipe there as well.

How to Make Sweet Potato Casserole

This sweet potato recipe might not be as easy as dumping canned yams into a casserole dish and topping them with marshmallows, but it’s pretty easy nonetheless! Here’s how to make this sweet potato dish:

Bake the sweet potatoes until tender.

Peel the sweet potatoes, then mash them in a bowl using a potato masher.

PRO TIP: If you have potato ricer, use that on your sweet potatoes to make them extra silky smooth!

Mix in the egg, butter, salt, sugars, cinnamon, milk, and vanilla using a wooden spoon or hand mixer.

Turn the mixture into a baking dish, then bake for 30 minutes.

Remove from oven and top with marshmallows and streusel topping, then return to oven for 20 minutes.

Let the sweet potato casserole cool for 10 minutes before serving it.

The complete instructions can be found down below in the recipe so keep scrolling for all the details.

Can I Use Canned Sweet Potatoes?

Yes, you can make this sweet potato recipe with canned sweet potatoes if desired. Just make sure to drain them really well before mashing them.

Can I Add Nuts to This Sweet Potato Casserole?

If you prefer your sweet potato casserole with nuts, feel free to sprinkle some on top when you add the marshmallows. Pecans and walnuts would both work nicely here.

Tips for Making Sweet Potato Casserole

When you first roast the sweet potatoes, you want them to be super soft before mashing them. I can usually tell when my sweet potatoes are finished because they start leaking juice once soft.

Because the sweet potato mixture is like a souffle, you must include the egg. I don’t know of a way to omit the eggs and still have the texture come out right.

If you don’t have mini marshmallows on hand, you’re welcome to chop up regular sized marshmallows and use those instead.

Can Sweet Potato Casserole Be Made Ahead of Time?

Want to make this marshmallow sweet potato casserole ahead of time? Follow these make ahead instructions…You can bake the potatoes and mash them days ahead and store in the fridge in an airtight container. You can make the crumble topping ahead of time too and store in a Ziploc bag, even a month ahead, and store in the freezer. The day before, you can make the souffle and store in the refrigerator. Bake this sweet potato casserole on the day of in order to avoid yucky marshmallows.

Can Sweet Potato Casserole Be Frozen?

Yes, follow all the instruction for making the souffle and freeze it without the marshmallow and streusel topping. When you’re ready to bake it, let it thaw and then add the toppings and bake as directed.

How to Reheat Sweet Potato Casserole

If you want to reheat a whole casserole, stick it in the oven and warm it up at 300 degrees until heated through. To reheat just a serving, I prefer to just zap it in the microwave.

This is the best sweet potato casserole recipe and it couldn’t be easier to make! The flavor is irresistible and it’s the one holiday side dish that could pass as a dessert. I can’t wait for you to taste this one!

More Thanksgiving Side Dishes:

Servings: 6

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour 50 minutes

Description

This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it!

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Make the Casserole

Preheat the oven to 400 degrees F.

Place a piece of tin foil on the oven rack.

Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.

3 medium sweet potatoes

Carefully peel the potatoes and turn the oven down to 350 degrees F.

Place the sweet potatoes in a large bowl and smash them until smooth.

Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.

1 large egg, 1/4 cup butter, 1 pinch of salt, 1/4 cup granulated sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, 2 tablespoons milk or heavy cream

Using a handheld or standing mixer, beat everything together until smooth.

Pour the mixture into an 8×9-inch baking dish (8×8 or 9×9 works too) and bake for 30 minutes.

Remove from the oven and top with the marshmallows, then the crumb topping (see instructions below on how to make it), making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.

2 cups mini marshmallows

Allow to cool for 5 minutes and serve.

Make the Topping

In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.

1/3 cup butter, 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon cinnamon

Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.

I like to use my hands at the end.

Stir in the panko and graham cracker crumbs and set aside until you’re ready to top the casserole.

1/2 cup panko bread crumbs, 1/4 cup graham cracker crumbs

Want to make this ahead? You can bake the potatoes and mash them days ahead and store in the fridge as well as the crumb topping in a ziploc bag or even a month ahead and store in the freezer. The day before you can make the souffle and store in the fridge. Bake the day of in order to avoid yucky marshmallows

Serving: 1gCalories: 579kcalCarbohydrates: 98gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 307mgPotassium: 487mgFiber: 4gSugar: 63gVitamin A: 16632IUVitamin C: 3mgCalcium: 100mgIron: 2mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

Cuisine: American

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Sweet Basil

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December 6, 2023
Texas Roadhouse loaded sweet potato copycat recipe

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Who doesn’t love that over the top Texas Roadhouse sweet potato?! Oh, Mama!! Check this copycat recipe out!!!!

Tender sweet potatoes topped with marshmallows, that signature Texas Roadhouse honey cinnamon butter, and a heavenly caramel sauce. These sweet potatoes are the best side dish for Thanksgiving, Christmas, or just a nice Sunday dinner.

Why do I love Texas Roadhouse so much? Is it the house salad with that thick dressing and those darn hard boiled eggs? Is it those rolls that I shovel into my mouth faster than I can say, “one more please!” Actually, I probably am the rolls because I definitely don’t like how loud it is. Cade would for sure, 100% say it’s the Texas Roadhouse Loaded Sweet Potato. Hence this post and my need to create a copycat recipe.

Ingredients for Texas Roadhouse Sweet Potato Recipe

Sweet Potatoes

Mini Marshmallows

Honey Cinnamon Butter: butter, cinnamon, vanilla, and honey

Caramel Sauce: butter, brown sugar, honey

The measurements for all the ingredients can be found in the recipe card at the end of the post. Keep scrolling for all the details!!

How to Make Texas Roadhouse Sweet Potatoes

First you’re going to start with the butter and I cannot emphasize enough, real butter is necessary. No margarine. Sorry. And if you’re like us you’ll want to make extra for soft rolls like our famous potato rolls or homemade rolls.

Then there’s the caramel sauce. I really think this is more a dessert than anything else, but we can all pretend I didn’t say that when you eat it with your big, juicy steak at dinner. The caramel sauce actually keeps really well and heck, you could eat that caramel over ice cream if you wanted!

But really, these sweet potatoes are the best because it’s honey cinnamon butter, caramel and lots of gooey marshmallows. I tell Cade over and over it’s more like dessert than a side dish, but he just gives me that little smile and dives in.

All you do is bake the sweet potatoes, and then top with the butter, marshmallows, and caramel sauce. Then you bake it a little longer to get those marshmallows roasted, and you’re done! You could even switch the oven to broil to toast them up really quickly. You’ll only need a minute or so on broil, so keep a close eye on them!

Are Sweet Potatoes Healthier than Regular Potatoes?

Both regular potatoes and sweet potatoes are an excellent source of fiber with a great nutritional punch.

Sweet potatoes have fewer calories and fewer carbs, but more sugar. Sweet potatoes are also higher in fiber.

Sweet potatoes are higher in vitamin A, providing 400% of daily requirements. They also have more vitamin C.

Can Sweet Potatoes Be Yellow?

Sweet potatoes come in a large variety of sizes and colors.

The skin can be white, yellow, red, purple or brown, and the flesh can be white, yellow, orange or purple.

Can I Eat the Sweet Potato Skin?

The skin is actually one of the my favorite parts. I know, I’m a weirdo according to my kids! But it just adds the tiniest bit of texture and I love it! You can choose to scoop the flesh of the potato out of the skin, or just devour the whole thing like me!

Tips for the Best Loaded Sweet Potatoes

Use real butter for the honey cinnamon butter. It has to be real or it won’t be right!

Use an oven mitt or two when you pierce into the center of each potato because they will be piping hot! I usually put one over mitt on and slice each potato and then put another one on and then hold each end with each hand and push inward to open them up.

Don’t forget to stick the sweet potatoes back into the oven after you get all the toppings on so the marshmallows can melt a little and get all roasted and gooey!

How Many Calories in a Texas Roadhouse Sweet Potato?

If you don’t want to know, then just keep on scrolling! These are definitely a once-in-a-while, only-for-special-occasions type side dish, but some recipes are so delicious, it’s worth it to indulge every once in a while! One of these potatoes with all the toppings will have around 570 calories, 91g of carbohydrates, and 49g of sugar. Some things are just better left unknown! Haha!

I can’t wait for you all to dig into this totally irresistible Texas Roadhouse sweet potato! Now you can make this Texas Roadhouse favorite at home! Grab a fork and dig in!

More Sweet Potato Side Dishes Recipes:

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Description

Who doesn’t love that over the top Texas Roadhouse sweet potato?! Oh, Mama!! Check this copycat recipe out!!

Cook ModePrevent your screen from going dark

Heat the oven to 450 degrees. Lay a little foil on the oven rack and place each potato on top.

4 Sweet Potatoes

Bake for 35-45 minutes or until cooked through. Remove them from the oven.

Pierce the top of the potato in a line from one end to the other and using oven mitts, squeeze in and together, pressing the potato open.

Place 1 tablespoon of the honey cinnamon butter and a few marshmallows in the bottom, pour a little caramel sauce all over each potato and place more marshmallows on top. Place back in the oven for 2-4 minutes or until the marshmallows are golden and fluffy.

2 Cups Mini Marshmallows

Honey Cinnamon Butter

In a small dish, stir the butter until creamy. Add in the honey, cinnamon, and vanilla and stir to combine. Place the butter on saran wrap and wrap into a log to refrigerate until chilled.

4 Tablespoons Butter, 1/2 teaspoon Cinnamon, 2 teaspoons Honey, 1 Dash Vanilla

Caramel Sauce

In a saucepan over medium heat, add the butter, brown sugar and honey, and whisk to combine. Cook until it begins to bubble then turn down to low and allow to simmer until thick, about 5 minutes.

4 Tablespoons Butter, 1/4 Cup Brown Sugar, 2 Tablespoons Honey

to reheat, warm them in the microwave or place in a covered saute pan with a bit of water set over medium-high eat until warmed through

Serving: 1potatoCalories: 570kcalCarbohydrates: 91gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 329mgPotassium: 796mgFiber: 7gSugar: 49gVitamin A: 32763IUVitamin C: 6mgCalcium: 90mgIron: 2mg

Author: Sweet Basil

Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

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Sweet Basil

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November 19, 2023
Alan Ruck grateful ‘nobody was killed’ in multicar crash at Hollywood pizzeria

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Alan Ruck is doing fine after crashing his Rivian truck into a Los Angeles pizzeria on Tuesday.

The “Succession” star was spotted Thursday leaving a convenience store in L.A. and graciously answered a few paparazzi questions about the incident.

“I’m OK,” Ruck said in the footage obtained by TMZ. “I’m fine and thank God nobody was killed.”

Representatives for the actor did not immediately respond Friday to The Times’ requests for further comment.

On Halloween, Ruck’s electric pickup truck smashed into the side of Raffallo’s Pizza in Hollywood. The Los Angeles Police Department confirmed to The Times that a crash occurred around 9 p.m. Tuesday at the intersection of La Brea Avenue and Hollywood Boulevard. Four vehicles were involved in the collision and minor injuries were reported.

LAPD public information officer Matthew Cruz told The Times on Friday that “there was no crime involved in this incident and there was no arrest.”

Surveillance footage showed the Rivian traveling south on La Brea approaching Hollywood Boulevard when it rear-ended a vehicle. The impact pushed that vehicle into the intersection, where it then crashed into another vehicle. The Rivian, meanwhile, continued in a southwest direction, clipping a separate car before slamming into the side of Raffallo’s Pizza. Photos show the cab of the truck breaking through the building’s exterior.

A 32-year-old man from one of the other vehicles was hospitalized with non-life-threatening injuries, officials told KTLA-TV Channel 5. Ruck was not hurt and was later seen on video speaking with police at the scene, the local news station reported Thursday.

Law enforcement officials also told KTLA that no charges will be filed as a result of the multicar crash and impairment was not suspected.

While speaking to paparazzi Thursday, the 67-year-old Ruck acknowledged that he had been limping and wore a brace on his left knee. However, he said, they were not related to the crash.

“This isn’t from the accident,” Ruck said. “This is because I’m getting old.”

He also told the videographers that he’s aware that the recent crash is being compared to his famous Ferrari crash scene from his 1986 film, “Ferris Bueller’s Day Off.”

Incidentally, another of Ruck’s injuries made its way into a 2021 episode of “Succession.” The actor tore his shoulder while shoveling snow and the cast that he wore during his recovery was written into a Season 3 episode set inside Kendall Roy’s 40th birthday party. Ruck’s Connor Roy claims he had a fall at his ranch and annoys his younger brother by refusing to take off his coat during the lavish celebration.

Times staff writer Emily St. Martin contributed to this report.

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Nardine Saad

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November 3, 2023
‘Succession’ star Alan Ruck reportedly crashed into Hollywood pizza parlor

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The universe apparently wanted “Succession” star Alan Ruck to get some pizza on Halloween.

Surveillance video shows a Rivian truck — reportedly driven by Ruck — smash into the side of Raffallo’s Pizza in Hollywood. Los Angeles police confirmed to The Times that a crash occurred around 9 p.m. Tuesday at the intersection of La Brea Avenue and Hollywood Boulevard.

Four vehicles were involved in the collision, according to LAPD Sgt. Hector Guzman.

“There were injuries reported, but they appear to be minor,” Guzman said. “Nothing life threatening in nature.”

Surveillance video captured the action. The Rivian is traveling southbound on La Brea approaching Hollywood Boulevard when it rear-ends a vehicle. The impact pushes that vehicle into the intersection, where it then crashes into a another vehicle. The Rivian, meanwhile, has continued in a southwest direction, clipping a separate car before slamming into the side of Raffallo’s Pizza. Photos show the cab of the truck breaking through the building’s exterior.

A truck slammed into the wall of a pizza shop in Hollywood on Tuesday night.

(KTLA)

“The whole building shook and I thought a bomb or something had exploded,” Tim Ratcliff, who owns restaurants close to Raffallo’s, told KTLA.

Ratcliff told the outlet that he rushed to help the driver, who “appeared more concerned about the well-being of others than his own.”

No one involved in the incident was arrested for driving under the influence, police said.

According to TMZ, Ruck stayed at the scene of the crash. He was seen outside of his vehicle, talking on his cellphone while the damage was assessed.

The police investigation into the crash is ongoing.

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Emily St. Martin

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November 1, 2023
Everything I Thought I Knew About Nasal Congestion Is Wrong

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Having caught a cold every month since my kid started day care, I’ve devoted a lot of time recently to the indignity of unclogging my nose. I’m blowing, always. I have also struck up an intimate acquaintance with neti pots and a great variety of decongestants. (Ask for the stuff that actually works, squirreled away behind the counter.) And on sleepless nights, I’ve spent hours turning side to side, trying to clear one nostril and then the other.

Nasal congestion, I’ve learned in all this, is far weirder than I ever thought. For starters, the nose is actually two noses, which work in an alternating cycle that is somehow connected to our armpits.

The argument that humans have two noses was first put to me by Ronald Eccles, a nose expert who ran the Common Cold Centre at Cardiff University, in Wales, until his retirement a few years ago. This sounds absurd, I know, but consider what your nose—or noses—looks like on the inside: Each nostril opens into its own nasal cavity, which does not connect with the other directly. They are two separate organs, as separate as your two eyes or your two ears.

And far from being a passive tube, the nose’s hidden inner anatomy is constantly changing. It’s lined with venous erectile tissue that has a ”similar structure to the erectile tissue in the penis,” Eccles said, and can become engorged with blood. Infection or allergies amplify the swelling, so much so that the nasal passages become completely blocked. This swelling, not mucus, is the primary cause of a stuffy nose, which is why expelling snot never quite fixes congestion entirely. “You can blow your nose until the cows come home and you’re not blowing that swollen tissue out,” says Timothy Smith, an otolaryngologist at the Oregon Health & Science University’s Sinus Center. Gently blowing your nose works fine for any mucus that may be adding to the stuffiness, he told me. But decongestants such as Sudafed and Afrin work by causing blood vessels in the nose to shrink, opening the nasal passages for temporary relief.

In healthy noses, the swelling and unswelling of nasal tissue usually follows a predictable pattern called the nasal cycle. Every few hours, one side of the nose becomes partially congested while the other opens. Then they switch, going back and forth, back and forth. The exact pattern and duration vary from person to person, but we rarely notice these changes inside our noses. “When I tell people about the nasal cycle, most people are not aware of it at all,” says Guilherme Garcia, a biomedical engineer at the Medical College of Wisconsin. I certainly wasn’t, and I have been breathing through my nose only my entire life. But the idea made sense as soon as I consciously thought about it: When I’m sick, and extra swelling has turned partial congestion into complete congestion, I do tend to feel more blocked on one side than the other.

Once you’re aware of the nasal cycle, you can control it—to some extent. In fact, when I was turning from side to side during my sleepless nights, I was unknowingly activating receptors under my arm, which open the opposite side of the nose. This could be an age-old survival reflex: When we lie down on our right side, our left nostril is farther from the ground and likely less obstructed. Yogis have learned to take advantage of this, using a small crutch under the arm, called a yoga danda, to direct breathing to one nostril or the other. And an online hack for stuffy noses suggests squeezing a bottle under the opposite arm. The effect is not instantaneous, though. When I tried this recently, my arm got tired before my nose unclogged. And when I tried again with an old crutch I had from a knee injury, it took several minutes, by which time I’d already reached for a tissue out of impatience and habit.

No one knows exactly why humans have a nasal cycle, but cats, pigs, rabbits, dogs, and rats all have one too, according to Eccles. One hypothesis proposes that this cycle helps guard against pathogens. When the venous erectile tissue shrinks, antibody-rich plasma is squeezed out onto the inner lining of the nose. Each cycle might replenish the nose’s defense. Eccles also pointed out that upper-respiratory viruses seem to prefer temperatures just below body temperature; when one side of the nose becomes partially congested, it might warm up enough to ward off viruses. Or, he said, the cycle allows one half of the nose to rest at time. Unlike our eyes, ears, and mouths, noses have to function 24 hours a day, every day, constantly filtering and warming air for the delicate tissue of our lungs. The nose’s job might not sound that hard, but consider what it has to do: The air we breathe is maybe 70 degrees Fahrenheit and 35 percent humidity, Smith said. “By the time that air goes in my nose and gets back to my nasopharynx—which is, what, maybe three to four inches—it is 98.7 degrees Fahrenheit and 100 percent humidity.” The nose is quite the powerful little HVAC system.

But it’s fallible, too. Our noses don’t measure airflow directly; instead, they rely on cold receptors that are activated when cool air passes by. These cold receptors can be tricked by, say, menthol. Eccles has found that people given menthol lozenges can hold their breath longer, possibly because the minty coolness fools them into thinking they are still getting air. And it’s why Vicks VapoRub might make congestion feel better, despite having no positive effect on the opening of the nasal passages. The opposite may happen in a baffling condition called empty-nose syndrome, in which a very small proportion of patients who have surgery to improve airflow in their noses end up feeling completely clogged—possibly because of damage to cold receptors and other changes in sensation. The lack of a feeling of airflow can be so disturbing that these patients feel like they’re suffocating, even though their noses are perfectly unobstructed.

To a lesser extent, we are all unreliable narrators of our nasal congestion. When patients go to be examined, a doctor might see that one side of their nose is clearly more swollen than the other—but it’s not necessarily the same side that the patient feels is more congested. “This still baffles clinicians,” Smith told me. Other factors, such as temperature, must play a role. The inner workings of the nose are complicated and still mysterious. I’ll be thinking about all of this the next time I’m lying awake at night, once again sick, once again congested.

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Sarah Zhang

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October 30, 2023

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