Sunday, July 29, 2012

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.

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

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.

Tuesday, July 17, 2012

Shaping the perfect patty

I found this idea on pinterest. I never thought to use it until my mom  bought a huge log of Jimmy Dean sausage. We looked in her drawers and found an old canning lid and decided to give it a try. The blog Savory Sweet Life did it with hamburger patties. We are going to try that next time. It worked out great and I will do it this way from now on. It it was actually easier than trying to form them on my own. They were all the same size and for some reason had very little shrinking if any at all. Can't wait to try it with hamburgers. 

A 32 ounce package of sausage made 16 patties. It could even make more if you made them a little more thin. We thought for the next time we would try to make them even thinner because we like ours that way. Give this method a try and let me know what you think.

Tuesday, July 10, 2012

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.

Sunday, July 8, 2012

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


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.