Popcorn Made 3 Ways

My husband and I have always enjoyed a good bag of popcorn while watching a movie at home, but I was never a fan of the fact that I couldn't control all of the ingredients going into my popcorn.  A few years back, my husband and I decided to get a Hot Air Popcorn Maker.  At the time, I wasn't sure if we would end up using the popcorn maker often enough to justify the purchase.  I thought that maybe we would have popcorn every once in a while, but that would be the extent of our popcorn adventures.  

While shopping at Williams-Sonoma for cookware one day, I was offered a sample of popcorn by an associate.  It was the most deliciously spicy piece of popcorn!  I had to know how it was made and the associate shared with me that it had come from their Chipotle Spicy Rub (that was typically used for meats).  Brilliant!  I bought the spiced rub and Chipotle Popcorn quickly became our go-to snack of choice.  

Over time my curiosity for new popcorn flavor combinations has continued to grow and I have come up with a variety of flavor combinations.  Today I am sharing  3 of my favorite flavor combinations that are delicious and easy to make.  While there is nothing better than a classic bowl of popcorn, these 3 flavor combinations are certainly tasty alternatives.  

Cinnamon Toast Popcorn

Ingredients

• 1/2c Popcorn kernels
• 4Tbs Butter
• 1 Bag White Chocolate Chips (Mini or Regular)
• 1/4c Powdered Sugar
• 1/4c Caster Sugar
• 1 1/2tsp Cinnamon
• 1/2 tsp Nutmeg
• Pinch of Kosher Salt

Instructions

1. Pop kernels in air popper and set aside in a large bowl
2. In a second bowl, combine both sugars, cinnamon, nutmeg and salt. Set aside
3. In a small sauce pan, melt down butter, add white chocolate chips and stir until mixture is completely melted together
4. Remove from heat, pour white chocolate over popcorn, mix to combine
5. Add sugar mixture to popcorn and mix to combine
6. Spread the popcorn mixture out on a baking sheet lined with aluminum foil to dry for 30 minutes
7. Serve and enjoy

Parmesan, Parsley and Truffle Oil Popcorn

Ingredients

• 1/2c Popcorn (Freshly Popped)
• 1 Tbs White Truffle Oil
• 1/2c Freshly Shredded Parmesan Cheese
• 1/3c Chopped Parsley
• 1/2 tsp Maldon Sea Salt

Instructions

1. Pop kernels in an air popper
2. In a large bowl, combine all ingredients with popcorn

Chipotle Popcorn

Ingredients

• 1/2c Popcorn (Freshly Popped)
• 2tsp Chipotle Seasoning
• Olive Oil (Bottle is fine, but spray olive oil works best)
• Pinch of Maldon Smoked Sea Salt (*to taste)

Instructions

1. Pop kernels in an air popper
2. Lightly spray (or drizzle) olive oil over the top of popcorn
3. Sprinkle 1tsp of Chipotle Rub and mix contents
4. Lightly spray top of popcorn again with olive oil
5. Sprinkle second teaspoon of Chipotle Rub and mix contents
6. Garnish with Smoked Maldon Sea Salt to taste

June Kitchen Tools

This month's list of kitchen tools are unexpectedly delightful finds that I have actually used quite a bit this month for an array of recipes.  I love that all three tools are multi-purpose and cost under $30 (double yay!).  So while this month's selection may seem random, I have found these tools to be extremely helpful and very practical when working in the kitchen.   Without further adieu, I give you June's "Motley Crew." 

OXO Non-Stick Pizza Cutter

Over the past few months I have found myself making more pizzas  and bread doughs at home.  I am a huge fan of using my Emile Henry Baking Stone for cooking pizzas and breads, but had become frustrated with the plating/serving process.  I know it's ok to cut on the baking stone, but in an effort to keep my lovely stone looking pristine, I would rather not. In addition, if I were using one of my non-stick cookie sheets instead of the stone then I wouldn't even entertain the idea of cutting on the surface of the sheet. However, my tune has recently changed with my recent discovery of the OXO Non-Stick Pizza Wheel!  This pizza wheel is non-stick, sharp as can be, safe to use on non-stick surfaces, dishwasher safe and at a cost of $13 how could I resist not owning one?!? 

Microplane Box Grater

When I was creating my wedding registry, I tried to be as thoughtful and practical as possible when it came to the items that I selected.  I wanted quality products that would last, but at the same time I didn't want to select items that would create unnecessary clutter.  Prior to registering, I already owned the Microplane Rasp Grater, which was fabulous for zesting citrus and grating nutmeg.  For those of you who may not be familiar with the world of microplanes, they are fabulous tools that come in more than a dozen grating options.  In an effort to stick with my registry mantra of quality with minimal clutter, I opted to register for the Microplane Box Grater and I am so glad that I did!  The box grater offers 4 microplanes in 1!  You can grate onions and blocks of cheese, zest citrus, shave chocolate and even slice potatoes and apples with uniformity!  Recently Microplane came out with a new version of their box grater (here), but you can still find the older model that I have pictured above at a reduced price (here)!  Of course I have to note my favorite bonus feature of the microplane box grater…it's dishwasher safe!!

Lodge 6.5 inch Cast Iron Skillet

This was a late addition to the list, but in light of the fact that I have had so much fun with my Lodge 6.5in Cast Iron Skillet over the past week (see post here and photos on my instagram page), I felt like it was a must for this month's kitchen tool post.  This little skillet cooks food very well, makes for a fabulously rustic presentation, can be used for a variety of dishes (hot dips, breakfast eggs and even a giant cookie!) AND this cast iron skillet is priced quite reasonably…$11!    

Chef's Table

This is really a public service announcement - Netflix has recently released a new documentary series, entitled Chef's Table,  profiling 6 highly decorated chefs from all walks of life.  It took me all of 5 minutes into watching the first segment to become completely hooked!  The cinematography is nothing short of superb and the show has received rave reviews from the likes of Bon Appetit,  Entertainment Weekly and The New York Times.  Chef's Table will entertain both the foodie and non-foodie, plus it's a great weekend activity.  I highly recommend checking out this Netflix original series.  

**Apologies for the poor quality photo, taking pictures of television shows has never been a strength of mine.

Cheesescaping for Two

It is no surprise that I love a good cheesescape.  Trying different types of cheeses is always such a fun and delicious experience for me.  In addition, I love discovering new flavor profiles by testing out new cheese pairings with various dried fruits, nuts and chutneys.  However, there is one small drawback to creating these cheese boards when the audience consists of just my husband and myself.  

There is always a large number of leftover cheeses that go uneaten.  While I do wrap up the leftovers to preserve them for later, we typically never get around to eating the leftovers in time.  In sum- the cheeses go bad and waste becomes the end product.  Not good! 

It pains me to waste beautiful cheese, but the reality is that I am physically not able to consume fancy cheeses more than once or twice a week.  So the question then became, how to enjoy nice cheeses while minimizing waste?

While perusing the cheese section at my local grocery store over the weekend, I noticed a small bin filled with an array of irregularly cut pieces of fine cheese.  It then occurred to me that this bin was filled with all of the leftover cheese pieces that had been trimmed off of the larger wheels and for whatever reason (most likely their size and shape) couldn't be sold with normal pieces.  I immediately dug into the bin and came out with some great finds.  There were cheeses that I loved and cheeses I had always wanted to try but had never wanted to commit to purchasing a full piece.  I was in HEAVEN! As if this couldn't get any better, my cheese selections cost close to what I would have paid for a single full sized piece of cheese.  Talk about cost savings!   **If you don't have this bin at your local cheese store, I would recommend asking the cheese associate if they could cut 1/8 lb pieces for you to purchase.  They may say no, but it is definitely worth a try!**

Here is a breakdown of the cheeses I purchased for this mini cheesescape: 

Cheeses 

• Jasper Hill Farm Clothbound Cheddar………$5.00
• Cana de Cabra Mitica………………………………..$2.40
• Tradifoods Bica………………………………………….$3.00
• Lamb Chopper Cypress Grove………………...$2.52
• Total…………………………………………………………….$12.92

As you may recall from my post on Monday, I had made a stop at Sur La Table over the weekend to pick up supplies for a future post I am working on.  This is not the post that I was referencing, but I did have a very fruitful shopping adventure during that trip and came across this mini cheese board that couldn't have been more perfect for serving the sampling of cheeses I had just purchased. 

I put this cheeseboard to the test last night and it was a huge hit!  This board yielded a diverse selection of cheeses without being overwhelming.  I opted to serve this selection of cheeses with the following accoutrements:

• 34 Degrees Whole Grain Crisps
• Simple & Crisp Orange and Pear
• Fresh Thyme
• Virginia Chutney Co. Hot Peach Chutney
• Dried Tart Cherries

**I have framed this entire scape on single placemat to give you an idea of the true scale of the spread, since all of my photos are close-ups it may be hard to judge the actual size. 

This small spread was delicious and very filling.  All in all I would say that the biggest lesson learned from this experience is that when it comes to cheesescaping, a little can certainly go a long way!

Healthy Baked Eggs with Spinach & Tomatoes

Over the weekend I perusing Pinterest for Sunday breakfast inspiration.  While there were tons of both decadent and healthy ideas that I loved, there was one concept really stood out to me--baking your eggs.  If I had to describe a baked egg, it's essentially a hybrid between a poached egg (appearance) and frittata (method of cooking).  It looked absolutely delicious and easy to make so I immediately got to work creating my own recipe.  

Sunday morning I went out to pick up the ingredients for my baked egg dish and made a stop at Sur La Table on my way home to pick up supplies for another project that I am currently working on.  While shopping around the store, I came across the most fabulous (and adorable) Mini Lodge 6.5 inch Cast Iron Skillets.  I had originally planned on using creme brûlée dishes for this recipe, but had a change of heart when I saw these pans were only $11/each.  Sold!

This recipe was super easy and tasted delicious.  Usually when I am creating a recipe, I will have to taste test 3-4 different versions depending on the complexity.  That was certainly not the case with this recipe.  One and done!  My husband and I both gave this dish an emphatic thumbs up and the adorable mini skillets put the presentation over the top!  This recipe is great for serving 1, 2 or 4 individuals, very filling, healthy and takes little time to make.  Most definitely a recipe that I can see quickly becoming a breakfast staple in our house.    

Ingredients

• 4 Large Eggs
• 2 5oz Packages of Baby Spinach
• 3-4 Cloves Fresh Minced Garlic
• Lemon 
• Olive Oil
• 8 Cherry or Grape Tomatoes 
• Feta Cheese (Parmesan works well too)
• Fresh Thyme, Rosemary and/or Parsley (whichever you prefer)
• Salt and Pepper
• Toasted Ciabatta Bread (Store bought or Homemade)

Instructions (Serves 2)

1. Pre-heat oven to 375 degrees fahrenheit
2. In a large 12" skillet heat 2 Tablespoons of Olive Oil on medium heat
3. Once hot, add minced garlic and allow to cook for 2 minutes, stirring intermittently to avoid burning.
4. Add both packages of baby spinach with a pinch of salt, and allow spinach to wilt down 
5. Once spinach is wilted, turn off heat and remove from burner
6. Grease a 6 1/2 inch oven safe dish with olive oil (spray or bottle).  I used this Lodge Cast Iron Pan, but this petite oval au gratin dish works well too.  
7. Transfer half of the wilted spinach and garlic mixture to each dish and spread evenly across the dish/pan
8. Using a microplane, zest a small amount of fresh lemon over each bed of wilted garlic spinach.
9. Crack 4 eggs in a bowl (in case any shell falls off, it's easy to pick it out of the bowl instead of having to sift through the dish), gently pour two eggs on top of each bed of spinach
10. Slice the tomatoes lengthwise and divide evenly between both skillets
11. Add Feta or Parmesan cheese 
12. Finish with either fresh thyme, rosemary or flat leaf Italian parsley.  (*I opted for thyme with my dish, but all 3 herbs work beautifully)
13. Bake for 10-15 minutes (depending on how firm or runny you like the egg yolks)
14. Once baked, remove from oven and garnish with fresh cracked pepper and salt
15. Serve with a piece of toasted bread (I recommend ciabatta) on the side. 

Chic and Tasty Avocado Toast

Just like Rosé, Avocado Toast has been all the rage lately.  Is it worthy of all the hype it has received?  Absolutely!  For starters, who doesn't like a classic comfort food like toast?  Nothing is more satisfying than a nice slice of delicious bread that has been warmed and slightly crisped in the oven or toaster.  Toast is such a classic favorite that restaurants have even been opened, like this one, to serve only toast-based entrées with a variety of toppings.  

Avocado would have to be one of my favorite toast toppings.  The addition of avocado and little seasoning to toast really does create a marriage of the most delicious and satisfying flavors.  However, with all that is wonderful about Avocado toast, I do have one issue with it- the presentation.  While the presentation has never inhibited my desire to eat a piece of avocado toast, it would be nice to see this delicious dish served in a way that didn't involve mashing the avocados to resemble (dare I say it)…baby food!

I got the idea for this post after enjoying my first ever piece of pretty avocado toast, while exploring the Ferry Building during my recent trip to San Francisco.  The presentation was so simple, but oh how it made avocado toast look infinitely more appetizing.  In addition, the pretty avocado was served on a very rustic piece of toast, which gave it very gourmet vibe.  I knew exactly how I was going to recreate this dish with my own spin, there was just one major hiccup that got in the way this past week. 

 I broke my foot last weekend and since we live on the top floor of a 3 floor walk up, I have been housebound.  Suffice it to say, I wasn't going to let my injury interrupt my posting schedule.  I still wanted to create this "Chic & Tasty Avocado Toast" post, but needed to get creative with the bread since I was unable to go on a shopping search for pre-made rustic rolls.  It then occurred to me that I had all of the ingredients to make rustic ciabatta bread at home.   

While the process for making ciabatta bread is time intensive, it certainly is not labor intensive and the results are delicious!  From one batch of dough I was able to make both a loaf and 8 small rolls/4 big rolls (pictured above).  My version of avocado toast works well on both loaf slices and rolls, but for this post I opted for rolls because the shape perfectly fit my fanned out piece of avocado.  Here is how I went about creating a chic twist on this  popular dish. 

Ingredients

• Ciabatta Bread (Rolls or Loaf)
• Avocados
• Olive Oil (Spray or Bottle)
• Fresh Clove of Garlic (cut in half)
• Crushed Red Pepper Flakes
• 1 Lemon
• Kosher Salt or Flaked Sea Salt
• Fresh Cracked Pepper

Instructions

1. Preheat oven to 475 degrees fahrenheit 
2. Rub the top of each slice of bread with the freshly cut side of the garlic clove
3. Then brush the top of each slice of bread lightly with olive oil and sprinkle each slice lightly with salt (*Note- you can also use a spray olive oil instead of brushing bottled olive oil to save time)
4. Bake in the oven for 5-7 minutes until tops are golden brown
5. While the bread is toasting, slice the avocados in half, lengthwise, and remove the pit
6. Take each half and carefully peel the skin off of the exterior (*If the avocado is ripe, the skin should peel off without any resistance)
7. Slice lengthwise strips in the avocado half while leaving the top 1/4-1/2in of the avocado still in tact
8. Fan the avocado out and place on top of the toasted ciabatta bread
9. Squeeze the juice of fresh lemon wedge on top of the avocado to keep it from browning.  The lemon juice will also brighten the overall flavor of the dish.
10. Sprinkle chili flakes on top of avocado 
11. Garnish with salt and fresh cracked pepper