My mom made these for us so many times when we were kids! And for whatever reason, about 10 years ago I got a craving. I was lucky enough to find this wonderful recipe. It creates ooey, gooey popcorn balls that when I make them, I can’t stop at just 1. Or 2.
Also, the recipe calls for 3 bags of popped popcorn, but that all depends on how gooey you want them. If you want them gooeyer, use less popcorn, less gooey; more popcorn. The 3 bags is a good starting point though…and for me it yields the perfect combination.
Makes approx 15 balls
Ingredients
3 bags of popped popcorn, unpopped kernels removed (I usually use plain)
1/4 cup butter
1 cup packed light brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract
Directions
Place the prepared popcorn in a large bowl or even a dutch oven and set aside.
In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Remove from the heat and once the bubbling has stopped, stir in the vanilla.
Pour caramel over popped corn and stir to coat evenly. When cool enough for you to handle, (different tolerance for different people) butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
Either wrap each ball in plastic wrap and secure with a tie, or place in individual baggies.
I was never a Brussel Sprout fan until I had them like this. The original recipe I received a few years ago called for Pancetta, but I found it overly salty. I tried it once with thick cut bacon, and I haven’t looked back. If you think you don’t like Brussel Sprouts…think again. Enjoy!!
Serves 4-6
Ingredients
8 oz thick cut bacon, cut in 1/4 inch pieces
2 tbsp butter
1 shallot, diced
2 lbs frozen brussel sprouts, thawed and cut in half
1 cup chicken broth
1/4 tsp each, salt and pepper
Directions
Fry bacon till crisp over med-high heat. Remove to a paper towel. Reduce the heat to medium and add the butter to the reserved bacon grease. Add the shallot and cook until tender. Add the brussel sprouts and cook until softened and slightly carmelized. Stir every few minutes. Once softened, add the chicken broth. Cover and let simmer for about 15 minutes. The brussel sprouts should be fork tender, but not mushy. Remove with a slotted spoon and serve with the bacon on top.
Here’s the list of the dirtiest Hotels in the U.S. for 2010. I’m very happy to say that I haven’t had the displeasure of staying in one.
I’ve read some of the descriptions and experiences from a few of the people who have stayed at them and I have to wonder why they stayed at all. One person said ‘There were stains on the floor, on the sheets, and exposed wiring…and the whole room smelled of cigarettes. We grabbed some blankets from the back of our car and slept on those on top of the sheets on the beds’.
Huh?
How about the room was not sanitary and safe so you turn around and go back to the front desk to get your money back? It seems to me that people are very forgiving, and it takes ALOT for them to demand a company do what’s right.
Now don’t get me wrong, I am definitely not one of those people who sends food back, berates customer service reps (I used to be one), or anything close to that. I’ve had family members tell me that I’m too nice when it comes to bad or subpar services or products that I’ve purchased.
But to subject yourself or your loved ones to such disgusting circumstances….I don’t know. That’s where I draw the line.
If you’re into southern food, then you know about red beans & rice. This is an authentic recipe that will impress anyone that is a connoisseur of this great dish!
Serves 8
Ingredients
1 pound dry kidney beans
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons garlic, minced
2 stalks celery, chopped
4 cups chicken broth
2 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 ham hocks
Directions
Rinse the beans to make sure they have no rocks or gravel and place in the slow cooker. Clean the ham hocks under warm running water and place in the crock pot along with the rest of the ingredients. Cover and cook on high for 4 hrs or low for 8.
About 3/4 of the way through, I usually check to make sure my beans haven’t gotten too dry (if I’m home), if so, just add enough water or chicken broth to make them moist again. They should be more creamy…not soupy.
After cooking is complete, remove the Bay Leaves. (If you don’t remove them, at least, please don’t eat them!!) Remove the hocks and put them on a plate (remove any beans from the hocks). With a potato masher, mash the beans until they reach the proper consistency (about half the beans should be mashed, the other half stay whole). After smashing about half of them, mix together. They should be creamy.
When the hocks have cooled for a few minutes, remove and discard the skin. Take the meat off the bone, and chop into chunks. Add the meat back to the beans and stir to incorporate.
In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Uncover, and fluff with a fork. Cook uncovered for another 5 minutes.
This recipe is so basic that I’m almost embarrassed posting it. But after thinking back when I was young and raising my son, I really didn’t know how to make a lot of recipes that I now see as ‘basic’ and ‘easy’. This is a good go to Saturday staple (at least for me), but of course any day of the week is a good day to eat pork!!
Serves 4
Ingredients
4 pork chops(at least 3/4 inch thick)
salt
pepper
garlic powder
3 eggs, beaten
1/2 cup all purpose flour
1/2 cup panko bread crumbs
1 cup shortening
Directions
Apply salt, pepper, garlic powder to both sides of the pork chops, press the seasoning into the meat. Let sit for about 10 minutes.
While the meat is resting; mix the flour and breadcrumbs. Using tongs, dip the chops in the eggs, then coat both sides with the flour mixture. Place the pork chops on a cooling rack and place in the refrigerator for about an hour to let the coating set on the pork chops. (this helps the coating stay on while frying).
In a cast iron skillet, heat the shortening to med-med high heat. Fry the chops about 5 minutes each side. Remove and drain on a cooling rack. Using a paper towel, gently dab the top of the chops to remove any excess oil.
This is a recipe I found on the web posted by ‘Foreign Cinema’. Foreign Cinema is a restaurant in San Francisco, and was very nice to share this recipe. Cuz this chicken is hella good!!
Serves 4
Ingredients
3 tbsp, plus 1 tsp Madras Curry Powder
1 tsp Garlic Powder
1/8 tsp Red Chili Flakes
1 pinch Sugar
1 (3 lb) Chicken, cut into 8 pieces
3 tsp Kosher Salt, divided
2 cups All Purpose Flour
1 tsp Black Pepper
3 cups Buttermilk
Directions
Mix together 3 tbsp curry powder, garlic powder, chili flakes and sugar. Season the chicken with the curry mixture and 2 tsp salt. Cover; refrigerate overnight.
In a large bowl, combine the flour, pepper, remaining 1 tsp curry powder and the remaining 1 tsp salt.
Dip the chicken in the buttermilk, and then throughly coat with the flour mixture.
In a fryer preheated to 300f, fry chicken until golden brown and cooked through.
Transfer the chicken to a sheet pan; let rest 4 minutes before serving.
The recipe above is as written by the Foreign Cinema restaurant. My variation is as follows…
I don’t marinade it overnight, because by the time I would make it the next day, which would be in the evening, I think the marinade would be too strong for my liking. I usually prepare it in the morning, and let it sit for about 8 or 9 hours. At the 7′ish hour mark, I pour enough buttermilk to cover the chicken, and let it set for another couple hours. I also use about 2 cups of panko, and 2 cups of flour; mixed together with about 1 tbsp sugar, 1/2 tbsp salt, 1/2 tbsp garlic powder, and 1/2 tbsp red pepper. This adds more flavor, and the panko makes for a great crunchy coating.
These are just my preferences. I wanted to keep the integrity of the recipe by publishing it as written by the creator.
This is the basic recipe for Garlic Mashed Potatoes. Pair with Pot Roast, Fried Chicken…and about a million other meals.
Serves 8
Ingredients
5-6 cloves roasted garlic, directions below
Olive oil
2 lbs potatoes
1 tablespoon salt
1 cup heavy cream
1 stick butter
1/2 tsp salt
1/4 tsp pepper
1 cup cheddar cheese, shredded (optional)
Pre-heat the oven to 400 degrees F. Place 5-6 cloves of garlic in the middle of a square of tin foil and drizzle liberally with olive oil. Close the foil to make a pouch. Roast in the oven for approx 15-20 minutes. Allow the garlic to cool then cut off the tips and squeeze out onto a plate and mash.
Peel and quarter the potatoes and put them in a large pot with 1 tablespoon of salt. Cover with cold water and bring to a boil. Boil uncovered until the potatoes are fork tender. They should slide off the fork when pierced. This takes approx. 15-20 minutes.
In a small saucepan, melt the butter then add the cream, roasted garlic, salt and pepper and whisk together until combined. Bring to a low simmer and remove from heat. Cover to keep warm.
When the potatoes are done (don’t turn off the heat), drain them and return them to the pot. Put back on the heat for about 1 minute to make sure the potatoes are completely dry. Now, you can either leave them in the pot, add the cream mixture and mash to your desired consistency, or put the potatoes in a food processor with the cream, and blend. After all ingredients are incorporated, add the cheddar if desired, and mix just long enough to blend.
This is a nice, refreshing appetizer that I’ve made many times. I’ve made them for holiday get together’s with my family, and have even taken them to a couple of pot lucks. With this recipe, I cannot stress the importance of the highest quality of ingredients. Fresh from the vine tomatoes (I like Roma), Buffalo Mozzarella, fresh Basil, and high quality Olive Oil. Enjoy this before you’re favorite Italian meal, or serve to friends at a get together.
Serves 8
Ingredients
24 slices of french baguette, cut on the diagonal, about 1/4 inch thick
2 garlic cloves, cut in half
Extra virgin olive oil
24 slices of Roma Tomatoes, about 1/4 inch thick
24 slices Buffalo Mozzarella, about 1/4 inch thick
24 basil leaves
Salt & Pepper
Directions
Preheat oven to 350 degrees F. Rub both sides of the bread with the garlic, and brush 1 side with olive oil.
Bake oil side up for about 10 minutes, and turn over and toast for another 2-3 minutes. They should be lightly toasted and dry. Let cool.
Top with 1 tomato wedge, 1 slice of mozzarella. Drizzle with the olive oil and a light sprinkle of salt and pepper. Top each crostini with 1 basil leaf.
Because my boyfriend requested, and I obsess about learning to cook something that seems challenging when it’s ‘suggested’…whilst being somewhat challenged, I’ve recently learned to make the often coveted Pupusa. What’s a Pupusa you ask? Please see this quote from Wikipedia…
‘A pupusa (from Pipilpupusawa) is a thick, hand-made corn biscuit-like flat bread (made using masa de maíz, a maizeflourdough used in Latin American cuisine) that is stuffed with one or more of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), fried pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind which is also known as chicharrón in some other countries), squash (ayote), or (pataste), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). There is also the pupusa revuelta with mixed ingredients, such as queso (cheese), frijoles (beans), [1], and chicharrón or bacon. Pupusas are similar to tortillas and especially to arepas. In fact, in El Salvador, normal tortillas are about the same diameter and thickness as pupusas, without the filling.’
Now, as you read this recipe, and watch this video (you really should watch the video, it helps ALOT to see how to make them)…
you might be slightly intimidated. Truthfully, the first few times I made these, since the masa is somewhat cheap, I did a trial run and threw away ALOT before I actually got them right, and proper enough to serve.
Please don’t let them intimidate you. YOU CAN DO IT!!
Makes approx 10-12 Pupusas
Ingredients
2 lbs chicken or pork
1 cup water
1 onion chopped
1 tbsp chipotle seasoning
1 (10 oz) can enchilada sauce
1 (14.5 oz) can stewed tomatoes, mexican style
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp red pepper flakes
1 cup queso blanco, shredded or crumbled
1 1/2 cups cheddar cheese, shredded
6 cups maseca
5 cups water (approx)
Directions
Cut up the pork/chicken in 3 inch pieces. Combine the meat and the next 8 ingredients in a heavy bottomed pot, and summer until the meat is fork tender. Remove the meat from the mixture and shred. Place in a bowl, and set aside. Pour the sauce mixture into a blender, and blend to until smooth. Pour enough sauce into the meat mixture to just make it wet, not soupy. Put the rest of the sauce in an air tight container if you’d like, or discard. (I pour some on top of my pupusa).
Add the cheeses to the meat mixture, mix well to incorporate, and set aside.
In a separate bowl, add the maseca and combine with the water (add about 1 cup at a time). The texture should be soft, but not too wet. (the masa should not crack when pressed down on.) Also, you should have a little vegetable oil on a plate or in a small bowl. Lightly oil your hands before making each pupusa.
Once the masa is mixed well, lightly coat your hands with the oil, and take enough masa to form about a 2 inch ball. Once the ball is made, start flattening it out by using a slapping motion from palm to palm (kind of like a clapping motion). It should flatten out pretty easy and quickly. Cup your hands to make a well in the tortilla, and place the meat mixture in the ‘cup’, about 1 tablespoon. Close the tortilla around the mixture, to make a sort of pouch. Pinch off any excess masa, and add it back to the masa mixture after the pouch is closed. Lightly roll into a ball, and using the same clapping motion as before, flatten the ball to about 5 inches in diameter. It should be about 1/4 inch thick. Keep covered while making the rest, and keep them separated by sheets of parchment paper or a moist papertowel.
You can start cooking the pupusas once you have a few made, and continue to form the others while the first are cooking.
Heat your skillet to med-high heat, and lightly brush with vegetable oil. Cook each pupusa about 4-5 minutes per side.
Serve your pupusa with 1 or all of the following…curtido (recipe below), salsa, or mexican crema.
Curtido is a salvadoran cabbage salad traditionally served with Pupusas.
Curtido
Ingredients
1 medium head of cabbage
3 cups boiling water
1 small onion, thinly sliced
2 carrots, grated
1 jalapeno pepper, sliced
1/2 tsp salt
1 tsp brown sugar
1/2 cup vinegar
1/2 cup water
Directions
Place the cabbage in a heat proof bowl and add the boiling water. Let sit for 2 minutes and drain using a colander. Place the cabbage back in the bowl, and add the remaining ingredients. Cover and refrigerate for at least 4 hours before serving.
The traditional way to eat pupusas with the curtido is to tear off a piece of pupusa and use it to pinch some curtido and eat together.
