Perfect Popcorn

Popcorn is literally (and I mean literally) one of my favorite foods in the whole world. I'm one of those people who takes the popcorn bag home from the theater rather than waste a single precious piece of popcorn.

I've always really loved homemade popcorn as well, but it usually required some kind of bulky, frivolous contraption. Then I discovered a super easy way to make the most delicious popcorn ever. While this hasn't helped my popcorn addiction at all, it has helped me make some new friends – not to mention the cupboard space it has freed up.

Perfect Popcorn

½ c popcorn kernels

¼ c canola oil

2-3 tbsp. butter

salt, to taste

Large (6 qt) pot, with lid

Put kernels, oil, and butter in the pot & place on the stove. Turn temperature to high, and shake the pot back and forth continually while oil heats up & butter melts. Once the kernels start to pop, make sure to continue shaking the pot as the rest of the kernels pop. You will know the popcorn is done when the pot is nearly full and the popping begins to slow down. Remove from heat and let sit until kernels have stopped popping. Remove lid & pour popcorn into a large mixing bowl. Sprinkle with salt and mix with a spoon. Taste & add more salt until desired saltiness is achieved (I usually do 2-3 rounds of salt). 

Just for the record – I can eat this much popcorn by myself. You may want to make at least two batches if you're sharing.  

Adapted from original recipe here

Perfectly Hard-Boiled Eggs [the EASY way]

I've searched the Internet so many times for a simple way to get perfect hard-boiled eggs. I've read a lot of articles that included several complicated steps and dishes, and I thought, "Surely, there's a better way."

I'm not going to lie, I never attempted any of the complicated methods. My grandma taught me how to boil eggs, so I do it her way. Three simple steps, one dish.

1. Place eggs in a pot and cover with water (make sure no part of any egg is out of the water).

2. Bring water to a boil, and let boil for 10 minutes.

3. Cool the eggs (THIS is the most important step). I've found that the best way is to cool it down with water first (pour out hot water & fill pot with cold water & ice). Transport the eggs to the fridge & let sit in fridge for at least half an hour.

If your eggs are cooled enough, the shells will come off easily without damaging the egg white at all. To crack the shell (another trick my grandma taught me) - wrap the egg in a paper bowl or napkin, roll on a hard countertop until the egg is softly cracked all over, then peel - the shell will come off easily.

[Grandma's] Deviled Eggs

This is Part I of my Deviled Eggs series… stay tuned for some serious fun (think bacon, curry, hot sauce).

However, before I share any non-traditional recipes, I have to share the recipe that is near and dear to my heart. Some people like pickles in their deviled eggs. Some like olives. In my family, we like sugar. My grandma is notorious for this - she used to add sugar to the sugar-free Kool-Aid mixes (and let me tell you, that's a real rush).

Grandma's Deviled Eggs

8 eggs, hard boiled*
1/2 cup Miracle Whip (if you're doing it Grandma's way, you won't use mayo)
1/4 tsp salt
1/4 tsp sugar
1/4 tsp mustard
1/8 tsp pepper
Paprika

Peel eggs & cut in half. Scoop yolks into a bowl and mash with a fork. Add the rest of the ingredients, and mix until smooth. Scoop or pipe into eggs, and sprinkle with paprika.

*There are a lot of articles with very specific and complicated ways to boil eggs, but I just do it my mom's way: put eggs in cold water, bring to a boil, boil for 10 minutes, take off heat & submerge in cold water. Once cool, you can peel them (you can put them in the fridge to help with the cooling process).

Tzatziki

Greek food and I are really great friends. I remember the first time I tried tzatziki; despite my inability to pronounce it, I found it extremely delightful. And because I've since learned to speak its name with confidence, I decided it was about time to learn how to make it.

This fresh, cucumber-y spread is good on everything - crackers, pitas, sandwiches, vegetables, your fingers, etc. - and is healthier than its counterparts.

Tzatziki (adapted from recipe)

Ingredients:
-1 (32-oz) container plain Greek yogurt
-1 cucumber
-1/2 clove garlic, diced
-1 1/4 tbsp. fresh lemon juice
-1 tbsp. olive oil
-1/2 tbsp. salt
-1/2 tsp. pepper
-2 tbsp. fresh dill, chopped


1. Start by straining the yogurt. Use a fine mesh strainer or cheesecloth, and place it over a bowl. Scoop yogurt on top, and allow to sit for about an hour to drain all the liquid into the bowl (the warmer the yogurt is, the faster it will strain).

NOTE: I have made this without straining the yogurt & it tastes fine - it just gets really watery after sitting.

2. While yogurt is straining, wash cucumber & chop off both ends. Use a cheese grater to grate the cucumber, and place on a paper towel. Using your hands, squeeze the excess water out of the grated cucumber while holding over the sink. Throw a bit of salt on top & wrap in a paper towel until ready to mix into the yogurt.

3. Once yogurt is done straining, put in a bowl & whisk until smooth. Add remaining ingredients, including the cucumber, and mix thoroughly. Eat immediately, or refrigerate. It's delicious right away, but gets even better as it sits.

Bomb-Diggity Bacon Salsa

The other day I was watching the Food Network (shocker), and saw that my old friend Trisha Yearwood now has a cooking show (coincidentally, she also does Zumba). I already had an appreciation for Trisha, but this knowledge brought it to a whole new level. Turns out she's a pretty bomb cook too, and makes her salsa with...

wait for it...

bacon.

I've been dying to try the recipe ever since. Needless to say, I finished off my bag of chips (I'm going to need to start looking for something else to put this salsa on).

Below is a slightly modified version of her "Salsa Ranchera" (see original recipe here). Salsa Ranchera just didn't quite capture the greatness of the recipe... so I also modified the title.

Bomb-Diggity Bacon Salsa

6 slices thick-sliced bacon, cut into strips

4 medium tomatoes, chopped

1 medium onion, chopped

1 clove garlic, minced 

1 serrano pepper (see note below), de-stemmed, de-seeded, and finely diced

1/2 tsp cumin

1 1/4 tsp salt

1/4 tsp salt

In a large saucepan, cook the bacon until it gets brown, but before it gets crispy. Add tomatoes, onion, garlic, pepper, cumin, salt, and pepper to the pan. Bring to a boil, then reduce to a simmer. Simmer for ten minutes. Serve warm or cold. Probably warm, since you're not going to want to wait (I prefer it warm anyway).

Note: I know everyone's spiciness preference is different, so you will want to adjust this recipe to your taste. I thought two peppers made it just a little too spicy (my lips were burning). If you don't like any heat at all, I would probably just replace the serrano pepper with a green bell pepper. If you're not as much of a pansy as I am, go for two. 

Pumpkin Coconut Curry

Okay, two things: I love pumpkin, and I love curry. Every time I go to a Thai restaurant and pumpkin curry is an option, I order it. And it's always an amazing experience. However, it's not always an option at every Thai restaurant... so I decided to give it a try myself.

Pumpkin Coconut Curry
2 small sugar pumpkins
3 chicken breasts, sliced into bite-sized pieces
2 tsp. olive oil
2 cans coconut milk

2 tbsp. red curry paste

1 1/2 tbsp. brown sugar (I used Splenda)

2-3 cups chicken broth

2 red peppers, sliced into strips

1 onion, sliced into strips

1 tsp. ginger

1 tbsp. lemon (or lime) juice

1 cup cashews
garlic salt

salt & pepper

Ground red pepper

Fresh basil

You will first want to tackle the pumpkin. Use a vegetable peeler to peel both pumpkins, then cut them into bite-sized chunks. Put the chunks from one of the pumpkins into a bowl and set aside for later. Put the others in a saucepan with about one inch of water, salt, and cover. Let steam for about 15 minutes, then drain & mash. You will also set this aside for later.

Start by cooking the chicken in the olive oil until it starts to turn just slightly white. Add the coconut milk, chicken broth, red curry paste, and brown sugar, and bring to a boil. Turn heat down and add the peppers, onions, ginger, cashews, lemon juice, pumpkin chunks, and mashed pumpkin. Add garlic salt, salt & pepper, and ground red pepper, to taste. The more red pepper, the spicier it will be. Allow to simmer for about 15 minutes, or until the vegetables are tender & the chicken is thoroughly cooked. You will especially want to check the pumpkin; make sure it is still somewhat firm on the outside but soft on the inside (like a cooked potato). Serve with basmati rice. Enjoy!

Dried Young Coconut

This delicious snack was introduced to me by one of my fellow Zumba instructors. We were on our way to a training, and I needed to stop at Costco. We ran in to get the few things I needed, but she got really excited when she saw a big crate of young coconut. I was wondering what all the fuss was about, and she informed me that it was delicious, and that you had to buy it quick because it would run out. She let me taste it, and I was hooked. Now, every time I'm at Costco and see these bags, I have to buy one.

I love the rich, semisweet taste of the coconut. Also, this yummy snack is PACKED with fiber. One serving gives you a whole 14 grams. AND, even though they taste like candy, there's only 1 gram of sugar. Yeah, you heard that right. I bet you're headed to Costco right now (if not, you should be)...

Roasted Garlic & Lemon Broccoli

So, I've never been a big vegetable eater. I know I'm supposed to eat them, so I do, but I have a hard time enjoying them. I've really never been a broccoli fan. Until now. I found this recipe at The Amateur Gourmet, and it is AAA-MAZ-ING. I've also seen it called "The Best Broccoli of Your Life." I guess you'll just have to find out for yourself.

Roasted Garlic & Lemon Broccoli
1 lb. broccoli crowns
5-6 tbsp. olive oil
3 cloves garlic, diced
1 lemon
1/2 cup grated parmesan cheese
Salt & pepper

Preheat the oven to 425 degrees F. Start by washing the broccoli, then chopping off the broccoli heads and arranging them on a cookie sheet covered in foil. Drizzle the olive oil and sprinkle the diced garlic over the top of the broccoli. Add salt and pepper. Cook in the oven for 20-25 minutes, or until the tops of the broccoli start to turn brown. Take out of the oven, and sprinkle with parmesan cheese. Zest the lemon over the top of the broccoli, then squeeze the lemon juice over the top as well. You won't be disappointed.

Quinoa Shrimp Salad

I enjoyed the last quinoa dish (Quinoa Burrito Bowls) so much, that I just had to try another one. This one is somewhat similar to the last, but it definitely has a different kick. Nothin' like healthy food that actually tastes good!

Quinoa Shrimp Salad
1 cup quinoa
2 cubes chicken bouillon

1 bag frozen baby shrimp (12 oz.)
1/2 cup butter, melted
Juice of 1 lemon
Salt & pepper

1/2 red onion, diced
1 can corn, drained
1 can black beans, warmed
2 oranges, peeled & chopped
1 bunch cilantro, chopped

Lemon Vinaigrette 
Juice of 2 lemons
6 tbsp. olive oil
2 cloves garlic
pinch of stevia, or other sweetener
Salt & pepper

In a medium saucepan, combine the quinoa, chicken bouillon, and 2 cups of water. Bring to a boil, then turn down to low and simmer, covered, 15-20 minutes, stirring periodically. Remove from heat.

While the quinoa is cooking, begin the shrimp. In a small bowl, mix together the frozen shrimp, melted butter, and lemon juice. Cover a baking sheet with foil, pour shrimp mixture on top, and salt & pepper. Broil for 8-10 minutes, or until well done.

To make the vinaigrette, combine the ingredients in a container with a tight-fitting lid, and shake well.

Instead of sugar, sweeten the dressing with a calorie-free
sweetener, such as Truvia. 

In a medium mixing bowl, combine the shrimp, quinoa, and the rest of the salad ingredients. Pour the vinaigrette over the top & mix (you may not use it all). This salad can be enjoyed warm or cold. Yum!

This recipe was modified from the version found at Iowa Girl Eats.

Apples & Peanut Butter

Okay, I don't know about you... but I am a snacking fiend. I think it's because I love eating... all the time. I've had my share of potato chips, candy, baked goods, etc. - but we all know what that kind of snacking leads to. In my quest for a variety of delicious, healthy snacks, I've decided to start a new series called "Zero Guilt Snacks." Along with my regular recipes, I'll post about healthy snack ideas every Monday.

The first is one of my favorite snacks of all time: apples and peanut butter. To make this snack especially healthy, I use natural peanut butter. I prefer Smart Balance (either creamy or chunky - both are delicious).  When I'm feeling especially crazy, I'll even add a tiny bit of stevia to sweeten the peanut butter a little bit. Or a few chocolate chips, to get that "chocolate-covered apple" taste. Just make sure you don't go too crazy on the peanut butter... I usually have to measure it out to make sure I don't eat too much (it's just so yummy).

Quinoa Burrito Bowls

So... I've been hearing all this hype about "quinoa." After finally learning how to say it (keen-wah), I decided I better get on this bandwagon and learn to cook it. I went to buy some at Wal-Mart, and the cashier was asking me all these questions about it. I felt like kind of like an idiot when I didn't even really know what it was, so here are some quick fun facts about quinoa before we start:

• It is a species of goosefoot, which is a grain-like crop primarily grown for its edible seeds.
• It is classified as a "chenopod," which makes it closely related to species such as beets, spinach, and tumbleweeds.
• Nutritional value: high protein content (14%), and it is a complete protein (meaning it contains all nine of the amino acids necessary for our dietary needs). It is also a good source of dietary fiber, phosphorus, magnesium, iron, and calcium. Source

So, pretty much, quinoa is an amazing superfood. I feel good about that. And, turns out, it tastes pretty darn good.

Quinoa Burrito Bowls
1 cup quinoa
1 cube tomato bouillon with chicken flavor (you may find it in the store as "caldo de tomate")

Cook the quinoa as directed on the package, but add the bouillon to the water as the quinoa is boiling. This will give it an amazing flavor, similar to Mexican rice.Make sure to stir the quinoa as it is cooking, so it doesn't burn.

Toppings (serve these Hawaiian-haystack style):
Shredded chicken (as usual, I prefer rotisserie chicken - brown in a medium saucepan with a bit of olive oil)
Black beans (heat in a medium saucepan)
Lime juice
Corn
Cheddar or Jack Cheese
Shredded Lettuce
Greek yogurt
Diced tomatoes
Cilantro
Sliced avocados or guacamole
Hot sauce

I loaded all of this on my bowl, and it was AMAZING. I didn't even realize I was eating something totally healthy, which is the way I like it! This recipe yields about 4 servings.

This recipe was altered from the recipe found at The Shiksa In the Kitchen.

Creamy Tomato Basil Soup

Okay, this is the BEST tomato soup I have ever had - and that includes Zupa's, Paradise Bakery, etc. It is just REALLY delicious, and it is actually a SUPER easy recipe. 

[Scroll to bottom for complete recipe]

Start with the onions - dice them well!

Sautee the onions until they are translucent.

The sherry is optional... but I think it makes the soup extra delicious.

It's not a good soup without cream!

Use fresh parsley & basil - much better than dried! 

Creamy Tomato Basil Soup*

• 6 T butter
• 1 whole medium onion, diced
• 1 bottle (64 oz.) tomato juice 
• 2 cans (14.5 oz. each) diced tomatoes
• 2 chicken bouillon cubes (or more to taste)
• 3 T sugar (or more to taste)
• 1 pinch salt
• freshly ground black pepper, to taste
• 1/2 cup cooking sherry (optional)
• 1-1/2 cup heavy cream
• fresh parsley, chopped
• fresh basil, chopped

Sautee onions in the butter until they are translucent. Add the tomato juice, diced tomatoes, chicken bouillon, sugar, salt, and pepper. Bring to a slight boil, and then turn down low to simmer. You can add the cream, basil, & parsley at this point and serve it - or, if you are adding the sherry, cook for another 30 minutes without adding the cream, basil, or parsley. For best results, cook for 2 hours. I like to let it simmer while I'm watching a movie or something - it just gets better the longer it simmers. Once you are satisfied with the amount of time the soup has cooked, add the cream, basil, parsley, & serve. You will never need another recipe for tomato soup, I promise!

*This recipe is a slightly modified version of The Pioneer Woman's Sherried Tomato Soup.

Hummus

I don't know about you, but I love me some delicious hummus. However, I feel it's kind of hit-and-miss with store-bought hummus - so I decided it was about time to make my own. It was actually super easy... especially if you have a nice food processor (which I decided I need to invest in).

Ingredients:
2 cans garbanzo beans, drained
1/4 cup tahini (aka sesame seed paste... you might have to go to a specialty store for this one)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic
1 tablespoon olive oil
1 teaspoon fresh parsley, minced
1 pinch paprika

Stick everything but the olive oil, parsley, and paprika in a food processor or blender (as long as it's a really good blender... my little magic bullet didn't quite do the trick). Mix until smooth. Scoop into a bowl, then drizzle olive oil and sprinkle the paprika & parsley over the top. You won't be disappointed. I like hummus with pita bread, pita chips, or veggies--but do what you like with it!

Chicken & Veggie Omelet

Ingredients:
4 mushrooms, thinly sliced
4 broccoli florets, chopped
1/4 c cooked chicken, shredded
1 T red pepper, chopped
1 T green pepper, chopped
3 green onions, chopped
1/4 c shredded mozzarella cheese
2 eggs
2 T milk
1 1/2 t butter
salt & pepper, to taste

Directions:
Sauté the mushrooms, broccoli, cooked chicken, red pepper, green pepper, and green onions in half the butter until somewhat browned (approximately five minutes). Remove from pan. Beat eggs, milk, salt, and pepper in a small bowl. Heat remaining butter in pan until just melted, and pour the egg mixture in the pan so that it spreads evenly. Continually tilt pan back and forth to make sure the egg cooks evenly. Once the egg looks fairly cooked through, add cooked toppings and cheese. Fold in half, and allow to continue cooking until the cheese is melted. Slide onto a plate, and enjoy!

Chocolate-Covered Strawberries

Can you think of anything more appropriate for Valentine's Day than chocolate and strawberries together in a tastebud-titillating delectable medley of scrumptiousness? Didn't think so.



I've tried chocolate-covered strawberries before... but they haven't turned out this well.

Here's the recipe:

1 bag semisweet chocolate chips (I used Ghirardelli... I think using quality chocolate helps a lot)
1/2 bag white chocolate chips
2 lbs. really really beautifully red and plump strawberries, washed and DRIED well (also a trick to making these work)

Fill one saucepan up with 1-2 inches of water, and bring to a simmer over medium heat. Once the water is simmering, turn off the heat and place a metal bowl filled with the semisweet chocolate chips into the water. Stir the chocolate until it is all the way melted and completely smooth. Dip the strawberries in the chocolate, turning a little to let the excess chocolate drip back into the bowl, and place on a baking sheet covered in parchment paper. After you have dipped all the strawberries in the dark chocolate, melt the white chocolate chips the same way you did the semisweet ones. Use a toothpick, or something else straight (I used a chopstick...) to drizzle the white chocolate over the strawberries. Gorgeous!

Smoked Korean Chicken

My brother, Reed, left his smoker at our house when he moved into his apartment and there was no room. Ever since then I've been waiting for the day he would come use it... and that day finally came. The recipe for the marinade came from a family friend, but the smoker gave it that extra something.


For this recipe, you will need a few ingredients:

1 c. soy sauce
1 c. sugar
1 tbsp. sesame oil
1 tsp. minced garlic
chopped green onion
sesame seeds (sprinkle on chicken before cooking)
chicken thighs & legs, with skin


This marinade works for a 3 lb. bag of chicken, so adjust as needed.


Make sure the chicken is completely covered, refrigerate, and marinate overnight.


Reed also used this little contraption to make sticky rice... and I'm not exactly sure how it works. But the rice was delicious. Maybe I'll have to dedicate an entire post to sticky rice in the future...


After marinating the chicken for about 18 hours, we smoked it for about 3 hours. It is also delicious grilled, or baked in the oven (350 F). I recommend doing the last few minutes on broil if you bake it in the oven to get it nice and crispy on the outside.


DELICIOSO!!!