How delicious sounding is this popcorn? It’s super easy to make (and if you have to cheat, just use a packet of Ranch dressing mix instead of the ingredients below – it’ll still be delish!).
1/4 cup nutritional yeast (found at nutrition stores or the health food area of large grocery stores)
1 TBSP onion powder
1 TBSP kosher salt
1/2 tsp freshly ground pepper
popcorn (whatever your favorite is!)
In a food processor, pulse the first five ingredients to a fine powder. Toss with buttered popcorn and serve.
For a fun touch (and to make it more palatable), serve individual servings of this popcorn in these I found on Amazon:
16 small red potatoes
Salt and pepper
5-6 slices bacon
1/2 cup reduced-fat sour cream
3 TBSP snipped fresh chives
shredded cheddar cheese, optional
Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch.
Add 1 tsp salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes. Drain; let cool.
Cook bacon in a skillet (or microwave for ~ 4 minutes) over medium heat, turning, until crisp, about 12 minutes. Drain on paper towels. When cool, crumble bacon.
Cut each potato in half crosswise.
Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch border.
Put potato flesh in a bowl and mash with sour cream; season with salt and pepper.
Fold in crumbled bacon and chives. Fill each potato half with sour cream mixture.
Top with cheddar cheese sprinkles if using.
Serve immediately or if preparing in advance, refrigerate, then bake for about 15 minutes at 350 degrees F.
2 TBSP extra virgin olive oil
2 TBSP Frank’s Buffalo hot sauce
1/2 tsp paprika
1/2 tsp garlic powder
3/4 tsp kosher salt
4 large spinach or flour tortillas
1 cup finely shredded cabbage or salad greens
1/2 cup coarsely shredded carrots, optional
Shredded cheddar cheese (as much as you want to sprinkle in your wrap!)
Place each tortilla on a plate, and spread ranch or blue cheese dressing evenly over the surface, leaving about an inch around the edges.
Sprinkle cabbage or lettuce, carrots (if using), and cheese over the dressing.
Use tongs to arrange chicken pieces in the hot skillet, and toss out the marinade. Cook approximately 5 minutes per side, until chicken is cooked through. Chop chicken into smaller pieces if needed. Arrange cooked chicken pieces down the center of each tortilla.
1/4 cup extra-virgin olive oil
Several Belgian endives
1/2 finely grated lemon zest
3 anchovy fillets, mashed
Kosher salt and freshly ground pepper
2 TBSP fresh lemon juice
2 cups 1/4-inch-diced white bread (to make croutons)
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1/4 cup mayonnaise
1 small garlic clove, smashed
Preheat the oven to 350 degree F. In a medium bowl, toss the bread with 2 tablespoons of the olive oil, and season with salt and pepper.
Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the smashed garlic and a pinch of salt.
Then whisk in the remaining 2 TBSP of olive oil, and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
Trim the endives and remove the largest leaves from all but one of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining 1 endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing.
Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.
NOTE: You can make the croutons a day or two in advance and keep in a sealed plastic baggie until you’re ready to serve.
I think the combination of raspberry and chocolate is absolutely devine! I like it better than mint/chocolate or peanut butter/chocolate any day. And something about these brownies screams “elegance” to me. They’re decadent, but with a brownie, you only need a small square (or triangle) to satisfy your sweet tooth.
4 ounces semisweet chocolate, chopped (I’m using 3/4 cup of semi sweet chocolate morsels here)
2 cups sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1 cup chocolate chips
1/2 cup seedless raspberry jam
Preheat oven to 350 degree F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang. Spray with non-stick cooking spray or grease lightly.
In a large pan over low heat, melt butter and semisweet chocolate, stirring often.
Whisk in sugar, eggs and vanilla. then stir in flour and salt until just combined.
Spoon jam into a small bowl and stir vigorously to loosen. Drizzle jam (it helps if you microwave it just a few seconds!) evenly over batter and swirl in lightly with a spoon.
When completely cooled, run a knife around edges without foil. Using foil handles, lift brownies out of pan, place on a cutting board and peel off foil. Cut into 24 squares. Store in an airtight container at room temperature.
(Adapted from kimandcarrie)