Sunday, December 4, 2016

Alton Brown's Triple Cheese Popcorn


I went to see Alton Brown's live show in NYC last weekend.  It was really fantastic.  The best part about it was that the entire second half of the show was all about popcorn! So, yea, it was basically the best day ever.


He shared his favorite way to season popcorn during the show so about twelve hours later I made a trip to the supermarket to find the necessary ingredients.  If Alton loves popcorn as much as I do, I knew I needed to have this seasoning ASAP.


Tripe Cheese Popcorn
From Alton Brown

Ingredients
2 ounces cheddar cheese powder
1/2 ounce Parmesan cheese, the cheap stuff they keep next to the pasta sauce
2 tbsp nutritional yeast (it was in the natural food section of my supermarket)
1 tsp buttermilk powder (found in the baking aisle)
1 tsp kosher salt

1. Dump all the ingredients in food processor or use your immersion blender to combine and create a fine powder.
2. Bake a large batch of popcorn and dust with seasoning*

*Note: This is a very large amount of seasoning and while it is delicious, there was just too much of it.  I would suggest making your usual bowl of popcorn and dust the popped kernels to taste.


Here is a little secret: it tastes just like Doritos!! It's incredible.  I am already thinking up other uses for this cheesy blend....

Sunday, November 20, 2016

Pumpkin Brookie Bars

Allow me to explain what a pumpkin brookie bar is... pumpkin cookie base + fudgy brownie top.  You with me so far?

Good.



Drooling yet?

Good.


Pumpkin Brookie Bars
From Crazy For Crust

Ingredients
For the cookie layer:
1/2 cup melted butter
1/3 cup pumpkin puree
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg yolk
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt (if your butter is unsalted)
1/2 tsp nutmeg
1/4 tsp ginger
1 tsp cinnamon
1 3/4 cup flour

For the brownie layer:
1 box mix + ingredients to prepare

1. Preheat oven to 350 and grease a 13x9 inch pan.
2. Mix together butter, pumpkin, and sugars.  Add egg yolk, vanilla, and spices and combine.  Slowly add flour.  Press dough into the prepared pan.
3. Mix brownie ingredients together and pour over cookie layer.  Bake 25-35 minutes until the brownie is set in the middle.  Let cool before slicing into bars.


These are every bit as wonderful as you are imagining right now.


Could you have imagined a more beautiful sight for your Thanksgiving dessert table?  I think not.

Dr. Mercola's Complete Probiotic Powder Packets

I got another freebie! I hate to brag, but getting these packages from Mom's Meet in the mail is pretty darn exciting.

This time I got to test out Dr. Mercola's Complete Probiotic Powder Packets for adults and children (2 different kinds).


The raspberry flavor was really delicious.  I have tried other powdered supplements before and I can tell you not all flavors and powders are created equal.  It's organic too, so you can feel good about drinking it!


The whisk element in the bottle made it easy to get the powder packets to dissolve which I really appreciated; it's really unappealing to drink my supplements when powder sediment is on the bottom.  We eat/drink with our eyes right!? Look how pretty it is :)


You can get your hands on these probiotic packets at Dr. Mercola's website here or check out their facebook, pinterest, and twitter sites.


I received this product for free from Moms Meet (momsmeet.com), May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.

Sunday, November 13, 2016

Apple Cider Custard Bars

These apple cider custard bars would be the perfect addition to your Thanksgiving dessert spread.  This recipe has all the wonderful flavors of fall and it's in bar form so you don't have to worry about having another pie server.


Apple Cider Custard Bars
From Crepes of Wrath

Ingredients
For the crust:
2 cups flour
1/4 cup + 2 tbsp granulated sugar
1/2 tsp salt
3/4 cup butter, cubed

For the custard:
1 cup cider
8 eggs
1 cup brown sugar
1 cup granulated sugar
1/2 cup flour
3/4 tsp salt
powdered sugar, for dusting

1. Preheat oven to 350.  Grease a 13x9 in dish liberally with butter.
2. Combine flour, sugar, salt, and butter in a bowl.  Use your fingers, or a pastry cutter, to mix the dough until a crumbly coarse mixture forms.  Press into prepared pan and bake for 15 minutes.
3. Whisk cider, eggs, brown sugar, granulated sugar, flour, and salt in a bowl.  Pour over baked crust.  Bake an additional 20-25 minutes, until the top is set.
3.  Allow bars to cool for 4-6 hours before dusting with sugar and slicing into square.

Note: I halved this recipe and made my batch in an 8x8 inch pan and it worked wonderfully.


I cannot wait to make these again for Thanksgiving!


So much easier to make than a pie AND easier to eat too!

Sunday, November 6, 2016

Kale Pesto + Pasta Party

I made a batch of this kale pesto for a pasta party at my house last weekend.  This DIY dinner was our fourth annual.  

For past parties see:

First, I'll share the pesto with you.  Then, I'll show you our glorious pasta bar.


Kale Pesto
From Pinch of Yum

Ingredients
2 cups kale and parsley combined (I used a lot more kale them parsley. You be the judge here)
1/2 cup olive oil
1/4 tsp salt
1 clove garlic
the juice of 1 lemon
1/4 cup almonds

1. Toss it all in the food processor until it becomes a paste. That's it!


I gave myself a nice swirl of kale pesto on top of pumpkin spice gouda mac and cheese the other night.


Now it's party time! For the pasta toppings we had: butternut squash, onions, chicken, mushrooms, sausage, brussels sprouts, basil, ricotta, and Parmesan cheese.


We cooked up a few pounds of pasta (I found fall theme pasta shapes at Home Good's) and had 3 sauces: marinara, kale pesto, and alfredo.


We lived for several days off of the leftovers from this party!

Sunday, October 30, 2016

Slow Cooker Creamy Bacon Ranch Chicken

Here is why you should make this recipe:

1. 4 ingredients.
2. Slow cooker.
3. It's delicious.
4. It's versatile.
5. Bacon.

Sound good? Good.


Creamy Bacon Ranch Chicken

Ingredients
1-2 lb boneless skinless chicken breasts
1 packet ranch dressing mix
8 oz cream cheese
8 oz bacon, cooked and crumbled
1-2 tbsp hot sauce (optional)

1. Plop the chicken, cream cheese, and ranch dressing in a slow cooker.  Cook 6-8 hours on low or 4 hours on high.
2. Shred chicken using 2 forks, add bacon, and mix until all ingredients are combined.


We had this chicken in a sandwich topped with crispy jalapenos.  It would also go great in a taco or served as a dip with chips or crackers.

Thursday, October 20, 2016

Kimchi Pork Fried Rice


I was recently gifted some homemade kimchi! Yes, I know, not many of you would be that excited to get a Tupperware of stinky fermenting cabbage. That is why I'm the food blogger, and you are here for the food porn.

Note that the kimchi is not going to make or break this recipe so if your Korean friend's mother didn't whip you up a batch, don't worry.


Kimchi Pork Fried Rice
Adapted from Half Baked Harvest

1/4 cup soy sauce
2 tbsp sriracha
1 tbsp honey
1/4 tsp ground ginger, or 1 tbsp fresh grated
1 clove garlic, minced

3 tbsp oil, sesame if you have it
3 eggs, beaten
4 slices bacon
1/2 lb pork loin sliced into bit sized pieces* 
4 cups cooked rice
1 cup cubed pineapple
2 cups frozen mixed vegetables
1 cup kimchi
salt and pepper to taste
sesame seeds, optional

1. Mix up the first 5 ingredients in a bowl or measuring cup. Set aside
2. Heat 1 tbsp of oil in a large skillet or wok. Cook eggs until soft and set. Remove from skillet and set aside.
3. Cook bacon in same skillet until crisp. Drain on paper towels. Crumble when cooled.
4. Cook your meat in bacon fat with about 2-3 tbsp of the sauce you made.
5. Add pineapple chunks, kimchi, and vegetables and cook until heated through.
6. Add rice, eggs, bacon, and remaining sauce. Stir to combine. Serve topped with sesame seeds.

*You can use any meat you like here. I had the pork in the fridge from a previous meal.


FYI: This is a ton of food which is totally fantastic because you are going to love eating it for lunch all week long.