Popcorn with Nutritional Yeast Flakes

I found a new recipe for popcorn that I love more than my other popcorn post. I honestly didn't think it was possible and I really never believed I would find one that is actually good for you. I was at a friends house and she was making popcorn for her son's baseball game. She said it had nutritional yeast on it and I almost gagged just at the name alone. I smelled the these flakes from the a bag and thought GROSS. But I am always willing to try just about anything. I took a couple of bites and all of the sudden I couldn't stop eating it. She was nice enough to make me a bag and I took it home to my mom to try. I knew I could never tell my mom what was on it or she would never try it. After she ate 3 handfuls and told me it was good I then divulged the ingredients to her. She loved it and bought us a popcorn maker so we could make it whenever we wanted some.

This recipe given to me by Cindy Sawyer also founder of Towelocs If you have never heard of these you should click on the link and check out this great product. They make life easier for all you moms out there who are tired of picking up the towel after your kids pull them off the ring to dry their hands.

Recipe
2/3 cup of popcorn kernels
2-3 tablespoon grape seed oil
1-2 teaspoons of salt
3 tablespoons of Nutritional Yeast Flakes

Directions
I pop my kernels in an air popper but if you don't have one you can put the kernels in a brown paper lunch bag and pop them in the microwave for about 4 minutes (Don't add oil).

Once the kernels are popped add a little oil, a little flakes and salt. Mix well and then continues to add a little more until it is all covered well and taste. You might want to add more or leave some out depending on your taste.

The best part is this popcorn is quite good for you. Nutritional Yeast has vitamin B12 and used by many Vegans as a substitute for cheese. If you don't like cheese flavored popcorn you probably won't like this. I tried it on many of my family members and the only ones that weren't impressed was those who don't like cheesy popcorn. Give it a try and I am warning you now it is hard to stop eating it.

Applebee's Oriental Salad

I found this recipe on pinterest. I am not a big fan of Applebee's but we do go there from time to time for family dinners and the only thing I like is the Oriental Salad. When I saw this recipe on pinterest I had to check it out because I love the dressing so very much. I have to thank Mommy, I'm hungry's blog because I made this salad for me and my mom and we both devoured it. I did change the salad a bit but the dressing is the same except I added salt and pepper. Try it and let me know what you think.

Ingredients for Dressing

3 tablespoons Honey

1 1/2 tablespoons Rice Vinegar

1/4 cup mayo

1 teaspoon Dijon Mustard

1/8 teaspoon Sesame Oil

Add all ingredients to a small bowl and whisk until well blended. Let sit until chicken and salad is prepared. This made enough for two salads but I would double it if you plan to make more.

Ingredients for Chicken

1 lb chicken tenderloin

2 eggs well blended

1 cup of flour

1 teaspoon salt

1 teaspoon of pepper

1 cup of canola oil

Heat Canola oil until very hot. Mix flour with salt and pepper. Salt and pepper each piece of chicken. Dip each tenderloin in egg and then dredge in flour. Place it in the oil and fry until brown. Then turn and brown the other side. Cool and drain on a paper towel. Once the all chicken is cooked prepare each salad.

Ingredients for Salad

1/2 of head of lettuce chopped

1/2 bag of prepared coleslaw

2 scallions chopped

1 cup of chowmein noodles
1 cup slivered almonds toasted

Prepare each plate with salad ingredients and then add at least one or two cut up fried tenderloins. Drizzle dressing over the top.

Honey Bran Muffins

My mother has been making these muffins for many years. She told me that she originally got the recipe from a Bon Appetit cookbook. I just love them and have made them a couple of times but I most love when she makes them for me. She likes hers with jam but I love mine with butter. They are easy to make and for some reason are even better the next day. I can't say that about most muffins but these actually last for a few days and still taste great. I do microwave them for about 15 seconds to heat them so the butter melts right on top. Try them and let me know what you think.

Ingredients  (Butter Mixture)

2 tablespoons butter (room temperature)

2 tablespoons sugar

2 tablespoons dark brown sugar

1 1/2 tablespoons honey

1 1/2 tablespoons hot water

Ingredients  (Muffin Mixture)

1 cup whole wheat flour or white flour if you don't have any wheat.
1/2 cup natural bran

1/2 cup oatmeal

1/2 cup raisins

1 tablespoon wheat germ

1 teaspoon baking soda

3/4 cup milk

1/2 cup honey

1/4 cup vegetable oil

1 egg beaten

1 1/2 teaspoons light molasses

1/2 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Using an electric mixer cream butter, with both sugars in a small bowl. Add honey and water and beat until smooth. Brush 12 cup muffin tin with this butter mixture.

Combine flour and next 5 ingredients in a medium bowl. Mix milk and next 5 ingredients in a large bowl. Add dry ingredients and stir until just combined. Pour batter into prepared muffin cups. Bake until tester inserted in center comes out clean. About 12 minutes. Turn out onto rack soon after removed from pan so the don't stick to pan. Cool and eat. Store in airtight container.

Sesame Chicken

In Seattle I grew up eating Almond fried chicken and when I moved to New York City I learned quickly that it is not on the menu at an Chinese restaurant. I soon then fell in love with General Tso Chicken. However, my kids don't like it anything spicy so we often order Sesame Chicken. If you have been following my blog you know how and why I barely order out. I have learned to make my own Chinese food favorites through many trial and errors. I found this recipe after googling Sesame Chicken. I liked what I watched on the video and decided to give it a try. My husband LOVED it and so did my kids. He made me promise to put it on my blog. He likes just about everything I make but when he couldn't stop talking about it I knew this was a winner.

Tips to for this recipe is to cut chicken in bite size pieces and egg and let sit in fridge. Also make sauce earlier and keep in fridge. These two tips make it much easier when cooking so you are not bogged down with so much at one time. 

Ingredients

1/4 Cup chicken stock

2 tablespoons sugar

2 tablespoons vinegar

1 tablespoon hoison sauce

1 tablespoon sesame oil

1 teaspoon corn starch

1 tablespoon soy sauce
2 teaspoon chili sauce

1/4 cup chopped scallion

1 lb chicken breast cut into bite size pieces

3 cloves garlic minced

1 teaspoon ginger minced

1 egg

1 cup of flour

1 1/2 cup vegetable oil

1 1/2 cup peanut oil

1 tablespoon sesame seeds

Directions

In a medium bowl mix together first 7 ingredients and set aside.

In a medium pot heat oil until 375 degrees. In a medium bowl blend egg with fork and add cut up chicken to it. make sure chicken is covered in egg and then add each piece to another bowl with flour. dredge in flour and then add to oil that is ready for frying. Make sure it gets browned on all sides and then remove from oil and drain on paper towel. You will work in batches. 

Once all the chicken is fried add a little oil from the pot to a large skillet and heat on high. add onion and cook 1 minute. Add garlic and ginger and cook for 1 minute. Add the sauce you set aside and let it thicken a bit and bubble to a quick boil. Then add fried chicken and makes sure completely coated and warmed through about 1 minute add a sprinkle of sesame seeds.  Serve over rice and enjoy. Let me know what you think. 

Edit: I found that frying the chicken was a lot of work and not as healthy. I wanted to go on her because I now chop chicken into chhunks and strips and grill in olive oil. It is so much easier and taste better. 

Ultimate Brownies

I was watching the Martha Stewart Show and just happened to catch the episode where Matt Lewis from Baked  was showing how to make his Deep, Dark Brownies. I couldn't believe how easy it seemed or how good they looked. I had only ever made the box stuff but decided to give these a try. They turned out much better than the box stuff and almost just as easy so I have made this my go to recipe every time I have a brownie craving. I am not against buying the box stuff and if you must buy one Ghiradelli is the best. However, trust me when I say this is very easy and quite delish.

Ingredients

3/4 Cup all purpose flour

1 tablespoon cocoa powder (I use Droste)

1/4 tsp salt

1/2 cup unsalted butter plus more for pan

3/4 teaspoon instant espresso powder

5 ounces semisweet chocolate finely chopped (I just use my favorite chips)

3/4 cup sugar

1/4 cup light brown sugar

3 large eggs

1 teaspoon pure vanilla extract

3/4 semi sweet chocolate chips (optional but I always add them)

Directions

1. Pre heat oven to 350 degrees. butter an 8 x 8 inch square baking pan. Line with parchment paper and butter parchment.

2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.

3. In a large, heavy bottomed sauce pan combine butter and espresso. Place over low hear and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. remove from heat, stir in both sugars until well combined.

4 Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter and stir until just combined. Stir in chocolate chips, if using.

5. Pour batter into prepared baking pan; smooth top with the back of wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.

I know it seems like a lot of work but once you do it you realize it really is easy. Of course it will never be as easy as pouring a mix in a bowl with a few ingredients but believe me it is not much more work. The best tip I have for these brownies and even the box stuff is to not over mix once you add the flour. Try these and let me know what your think.

Chicken Parmesan

Chicken Parmesan is one of my families favorite meals. I used to make this dish every week for a the family I worked for and because I made it so often I couldn't even stand the smell of it for quite some time. I am weird that way. I have to take breaks from time to time from certain dishes or I start to hate the site and smell of it. I took a very LONG break from making it (about 2 years). All of the sudden I got a craving for it and decided to give it a try. My husband was so happy to see it back on the menu. I like to serve mine with a side of spaghetti and salad but you can add mashed potatoes for whatever you like best. 

Ingredients

Basic tomato sauce

5 thin chicken cutlets

5 thick slices of Buffalo Mozzarella

1/2 cup grated Parmesan (divided)

1 1/2 cups bread crumbs

1 cup flour

3 eggs beaten

4 tablespoons vegetable oil

4 tablespoons olive oil

salt and pepper

Directions

Start making Basic Tomato Sauce Once you have that simmering start with the chicken. 

In One large bowl add eggs and blend well. In another bowl add bread crumbs, 1/4 cup parmesan cheese and a little salt and pepper. In the 3rd bowl add flour. 

In a large skillet add 4 tbs vegetable oil and 4 tbs of olive oil. Let it heat until piping hot. In the mean time add one piece of chicken into flour and get it all coated. Pat off the excess flour and then add it to egg. Get it completely coated and then add to bread crumbs. Make sure it also gets completely coated. Add it to the pan with oil and cook on each side until brown. I can usually cook 3 at a time in my pan. Take each piece of chicken out and let cool on a paper towel to soak up oil. 

Once all the chicken is cooked add a little bit of the sauce to the bottom of the pan so the chicken doesn't stick. Lay each piece of chicken down and add at least one piece of Buffalo Mozzarella on top. If you don't have buffalo mozzarella just use any kind you like. 

Now spoon sauce around and the chicken and a little on top. I don't like to smother the chicken in sauce because I like some of the chicken to stay crispy. Add the remaining 1/4 cup of parmesan cheese on top. Bake at 350 for 20 minutes or until the cheese is bubbling. 

Don't let it get to brown. 

One of the reasons I love NYC...this cheese is everywhere.

Try this recipe and I promise your family will ask for it again and again. But don't forget to let me know what you think. 

Guacamole

I could eat Guacamole every day. Me and avocados have a special bond. Lately they have been on sale in the stores so I think I made this twice last week. I had made some of my quick salsa and just added it to the avocado with some fresh cilantro and salt and pepper. That is what I love about this dip...it is very versatile and easy. Try this recipe and let me know what you think. 

Ingredients

2 ripe avocados

1 tbs chopped cilantro

1/2 tomato diced and seeded

2 tbs red onion diced
1 garlic clove minced

salt and pepper to taste

dash of lime juice

Directions

In a large bowl add all ingredients and mash up with a large fork. I don't like my guacamole like paste. I like it to be chunky so I just mash mine with a fork until I get my desired consistency. Taste and then add   more salt and pepper if needed. Serve right away with your favorite chips.