We went to the Donut Man – Best Donuts in SoCal?

We traveled to the San Gabriel Valley to see if the Donut Man really does make the best donuts in Southern California.

Nestled along the Historic Route 66, Donut Man has been providing the community of Glendora, California delectable donuts since 1972. Even from its unassuming small store front, it’s easy to see how the Donut Man has become a fixture in Southern California. Visitors craving these fluffy and airy circles of dough travel for miles to get their fix. Donut Man is roughly a 30-minute drive from the heart of Los Angeles. Open 24 hours, there’s hardly a time were the line to get these tasty treats isn’t wrap around the store.

Donut Man provides a wide selection of donuts: from the classic raised glazed to the twists of goodness that are the tiger tails. But their most famous is the strawberry filled donuts, bursting with fresh glazed, gigantic strawberries nuzzled in a soft glazed shell. To eat these berry, doughy delights is a life-changing experience. You don’t even mind getting sugary, sticky sweetness all over your face. (Tip: Bring napkins and wet wipes.) In late summer, you can even find a peach filled variation.

Even though there’s not much seating to take in these doughy beauties on the spot, the enticing smell of sugar and yeast might make you not want to wait.

If you live in Southern California or are just visiting, no matter where you’re coming from, the battle that is LA traffic is well worth it for the Donut Man. The dilemma you will have is trying to decide how many donuts to buy!

A small parking lot is located in the rear of the establishment but there is also plenty of street parking nearby. Credit Cards accepted.

Donut Man is located at 915 E Rte 66, Glendora, CA 91740.

Enjoy!

Zucchini Linguine with Fresh Basil

Quick and fun Italian meal with a hearty flavor to warm your nights!

2 Servings

Prep time: 10 mins

Cook time: 25-30 mins

What you will need:

14 oz can (or 1 ¾ cup) peeled tomatoes

1 zucchini

½ pound of linguine

Spices: ½ tablespoon of Italian seasoning and ¼ teaspoon of red pepper flakes

3 cloves of garlic

½ cup fresh basil

Parmesan cheese

Cut the zucchini in half, lengthwise then chop.

Add a drizzle of olive oil to a pan on medium/high heat.

Add zucchini to pan.

Add salt and pepper then cook for 3-5 mins until the zucchini is soft.

Add 3 quarts of water and a pinch of salt to a pot on high heat. Bring water to a boil.

Use about half the pasta from the 1-pound box and add to the boiling water. To fit in your pot, break the pasta in half with your hands.

Cook on medium heat for 10 mins, occasionally stirring to prevent the pasta from sticking together.

Chop the garlic into thin slices. Add it to the zucchini and sauté for 2 mins.

Crush the peeled whole tomatoes with your hand, then add it to the zucchini and garlic.

Add the Italian seasoning and red pepper flakes to the sauce. Note: Feel free to use as much or as little red pepper flakes as you prefer.

Chop about 7 leaves (or ½ cup) of basil and add half to the sauce. Reduce heat to medium/low and cook sauce for 5 mins.

Drain the pasta over a measuring cup to reserve the pasta liquid.

Add pasta to the sauce with ¼ cup of the pasta liquid.

Cover and cook on low for 3 mins. Note: If the sauce starts to become dry, add more of the pasta liquid.

Turn off heat and add 1 tablespoon of butter and stir until melted. Add salt and pepper to taste.

Plate the pasta with parmesan cheese and the rest of the basil. Serve with garlic bread.

Enjoy!

Beef and Rice Stuffed Peppers with Smokey Sour Cream

Easy and delicious recipe with few ingredients that packs big flavor.

Serving: 2 to 4

Prep Time: 5 Mins

Cooking Time: 40 mins

What you’ll need:

Ground Beef

Mexican Rice

Sour Cream

4 Green Bell Peppers

Garlic

Mexican Blend Cheese Mix

Spice Mix (Cumin, Chili Powder, Crushed Red Pepper)

Alternatives:

For Dairy Free- Use Dairy Free Cheese and Sour Cream

For Gluten Free - Use Cauliflower Rice

For Vegan - Use chopped mushrooms instead of beef.

Preheat oven to 400 degrees

Prepare Peppers – Cut peppers in half, clean them, and place them in a long baking dish. Cover the bottom of the dish in water and cook for 30 mins.

Rice – Follow the instructions on the box. We used Rice-a-Roni – Mexican Style rice for this meal. For this brand, first brown the rice with 2 tablespoons of butter.

Slowly added 2 ¼ cups of water, Mexican seasoning, then bring to a boil and let simmer covered for 15 mins.

Beef- Brown ground beef in a large pan. Dice 3 cloves of garlic and add to the beef.

Add the spice mix of ½ tablespoon of cumin, ½ tablespoon of Chili Powder and 1 teaspoon of Crushed Red Pepper.

(Note: 1 teaspoon of Red Pepper will made the dish on the spicy side. If you don’t want it too spicy, try using only ½ to ¼ teaspoon of Red Pepper. Red Pepper flakes would also work. Just use how much you would like, depending on how spicy you want the dish to be).

Drain the ground beef, then add it to the rice and mix it together.

Take the peppers out of the oven and fill them with the beef and rice mixture.

Top the peppers with cheese and place them back in the oven for 10 mins.

Make the sauce:

Take 1 cup of sour cream into a small bowl. Add 1 teaspoon of paprika and ½ teaspoon of olive oil and stir. (An alternative sauce: 1 cup of sour cream, 1 teaspoon of chopped cilantro and mix with the juice of one lime)

Serve the Stuffed Peppers with a drop of Sour Cream sauce.

Enjoy!