Flavored Popcorn
Set the scene for a night at the movies with custom popcorn containers. Trim the tops of white paper bags with scallop scissors, and then draw stripes with a red marker. Print our popcorn labels on adhesive paper, or attach with glue.
You don't need a store-bought package for delicious popcorn! And who says you have to go with the same old buttered flavor? Spice things up with fun varieties, such as pesto, sugar and spice, and s'mores.
Place 1/4 cup popcorn kernels in a brown paper lunch bag. Fold down the top of the bag, and crimp to seal. Microwave on high until popped (making about 6 cups), 2 to 2 1/2 minutes. Season popcorn with 1/4 teaspoon salt; transfer to a bowl, and add toppings as suggested below.
Add a Topping:
1. Pesto Presto
2 tablespoons melted unsalted butter + 1 tablespoon plus 1 1/2 teaspoons jarred pesto
2. Sugar and Spice
3 tablespoons unsalted butter melted with 2 tablespoons light-brown sugar (toss with popcorn) + 1/4 teaspoon pumpkin-pie spice
3. S'mores
2 1/2 cups mini marshmallows melted with 2 tablespoons unsalted butter (toss with popcorn) + 2 chopped graham crackers + 1 1/2 ounces chopped semisweet chocolate
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, April 17, 2011
Chicken Cacciatore
Chicken Cacciatore
Mad Hungry
This classic Italian dish is served over tagliatelle pasta, which are long, flat noodles that are perfect for picking up the delicious sauce.
Ingredients
Serves 6.
* One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
* Coarse salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 2 strips bacon or 1/8 pound pancetta, cut in small pieces
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons fresh chopped rosemary
* 1 cup white wine
* 1 cup chicken broth (or a little more)
* 1 can (28 ounces) tomatoes, cut with scissors
* 1 pound cooked tagliatelle noodles, for serving
Directions
1. Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
2. Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
3. Serve over noodles.
Mad Hungry
This classic Italian dish is served over tagliatelle pasta, which are long, flat noodles that are perfect for picking up the delicious sauce.
Ingredients
Serves 6.
* One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
* Coarse salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 2 strips bacon or 1/8 pound pancetta, cut in small pieces
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons fresh chopped rosemary
* 1 cup white wine
* 1 cup chicken broth (or a little more)
* 1 can (28 ounces) tomatoes, cut with scissors
* 1 pound cooked tagliatelle noodles, for serving
Directions
1. Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
2. Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
3. Serve over noodles.
Golden Granola
Golden Granola
Mad Hungry
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 2 quarts.
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/2 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
Directions
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
Mad Hungry
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 2 quarts.
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/2 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
Directions
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
Hashbrown Egg Topper
Hashbrown Egg Topper
Mad Hungry
To create perfect, runny eggs all you need is a little steam. Simply add a sprinkle of water to the eggs just after you crack them into the pan; this helps them set quickly while still maintaining a runny yolk.
Ingredients
Serves 5 to 6.
* 3 tablespoons butter, plus more if needed
* 1 medium onion, thinly sliced
* 3 thin slices bacon, sliced (optional)
* 4 baked potatoes (cooked skin-on), cubed
* 5 to 6 large eggs
Directions
1. Heat a 12-inch pan over medium heat and add 3 tablespoons butter to melt. Add onions and bacon, if using, and cook 4 to 5 minutes, until bacon is cooked through. Add potatoes and let sit to brown, a couple of minutes. Add a little more butter if needed.
2. Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side.
3. Make 5 to 6 holes in mixture. Add a dot of butter and crack an egg into each hole. Sprinkle in some water to create steam. Cover and cook for about 3 minutes, until eggs are set.
Mad Hungry
To create perfect, runny eggs all you need is a little steam. Simply add a sprinkle of water to the eggs just after you crack them into the pan; this helps them set quickly while still maintaining a runny yolk.
Ingredients
Serves 5 to 6.
* 3 tablespoons butter, plus more if needed
* 1 medium onion, thinly sliced
* 3 thin slices bacon, sliced (optional)
* 4 baked potatoes (cooked skin-on), cubed
* 5 to 6 large eggs
Directions
1. Heat a 12-inch pan over medium heat and add 3 tablespoons butter to melt. Add onions and bacon, if using, and cook 4 to 5 minutes, until bacon is cooked through. Add potatoes and let sit to brown, a couple of minutes. Add a little more butter if needed.
2. Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side.
3. Make 5 to 6 holes in mixture. Add a dot of butter and crack an egg into each hole. Sprinkle in some water to create steam. Cover and cook for about 3 minutes, until eggs are set.
Apple-Maple French Toast
Apple-Maple French Toast
Martha Stewart
Soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Ingredients
Serves 4.
* 6 eggs
* 1 cup milk
* 1/2 teaspoon vanilla extract
* Ground cinnamon
* 6 slices bread
* 2 tablespoons butter, plus more for serving
* 3 apples, peeled and sliced
* 2 tablespoons water
* 1/2 cup maple syrup
Directions
1. Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
2. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
3. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
4. In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!
Martha Stewart
Soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Ingredients
Serves 4.
* 6 eggs
* 1 cup milk
* 1/2 teaspoon vanilla extract
* Ground cinnamon
* 6 slices bread
* 2 tablespoons butter, plus more for serving
* 3 apples, peeled and sliced
* 2 tablespoons water
* 1/2 cup maple syrup
Directions
1. Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
2. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
3. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
4. In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!
Saturday, April 16, 2011
Vanilla-Blueberry Oatmeal Parfait
Vanilla-Blueberry Oatmeal Parfait
Mad Hungry
Try making your own homemade granola to include in the parfait.
Ingredients
Makes 1 (can be multiplied for required yield).
* 7 ounces frozen blueberries
* Pinch of salt
* Pinch of sugar
* Pinch of cinnamon
* 2/3 cup thick Greek yogurt
* 2 tablespoons granola
Directions
1. In a small saucepan, combine blueberries, salt, sugar, and cinnamon. Place pan over medium-low heat and simmer for 2 to 3 minutes. Cool completely.
2. Spoon 1/3 cup yogurt in the bottom of a glass and smooth the top. Add 1 tablespoon blueberry mixture and 1 tablespoon granola. Repeat the layers and eat right away, or chill in fridge until ready to eat.
Mad Hungry
Try making your own homemade granola to include in the parfait.
Ingredients
Makes 1 (can be multiplied for required yield).
* 7 ounces frozen blueberries
* Pinch of salt
* Pinch of sugar
* Pinch of cinnamon
* 2/3 cup thick Greek yogurt
* 2 tablespoons granola
Directions
1. In a small saucepan, combine blueberries, salt, sugar, and cinnamon. Place pan over medium-low heat and simmer for 2 to 3 minutes. Cool completely.
2. Spoon 1/3 cup yogurt in the bottom of a glass and smooth the top. Add 1 tablespoon blueberry mixture and 1 tablespoon granola. Repeat the layers and eat right away, or chill in fridge until ready to eat.
Banana Cake
Banana Cake
Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Ingredients
Makes 8 servings.
* FOR THE CAKE
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 3/4 cup sugar
* 1/2 cup butter, melted (1stick)
* 1/2 cup buttermilk, yogurt, or milk
* 2 eggs
* 1 teaspoon vanilla
* 2 ripe bananas, mashed (about 1 cup)
* FOR THE TOPPING
* 1/4 cup all-purpose flour
* 1/4 cup dark brown sugar
* 1/4 cup butter (1/2 stick)
Directions
1. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
2. In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
3. To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Ingredients
Makes 8 servings.
* FOR THE CAKE
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 3/4 cup sugar
* 1/2 cup butter, melted (1stick)
* 1/2 cup buttermilk, yogurt, or milk
* 2 eggs
* 1 teaspoon vanilla
* 2 ripe bananas, mashed (about 1 cup)
* FOR THE TOPPING
* 1/4 cup all-purpose flour
* 1/4 cup dark brown sugar
* 1/4 cup butter (1/2 stick)
Directions
1. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
2. In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
3. To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
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