Wendigo Hunting M&M's Trail Mix | Supernatural

Welcome to another Supernatural Thursday, in which I share recipes inspired by the show Supernatural. This week I'm heading way back to a time before our boys voices were deep and husky, and the hunt to find their dad had only just begun. Season 1, Episode 2 (Wendigo) finds Sam and Dean posing as park rangers in order to look into the disappearance of campers in the woods at Blackwater Ridge in Colorado...thinking that perhaps John may have been there.

"I Feel Like Such a Heifer" Marshmallow Squares | Clueless #FoodnFlix #JaneAustenBites

I had a lot of fun flashing back to the mid-90's flick Clueless for Food 'n Flix this month. Clueless is a modern day (well, modern as compared with the original) retelling of the Jane Austen classic, Emma.

Spiced Almond Popcorn Snack Mix | #CelebrateAlmonds

I’ve partnered with California Almonds to bring you this sponsored post and all opinions stated are my own.

Almonds and popcorn and seeds—oh my! These three things may just be my ultimate snacking trifecta. They are all easy to pack in my purse or bag when I'm on-the-go, as well as for when I feel a between-meals snack attack coming on. So combining the three might just be one of the smartest things I've done lately.

Seagan Eating Resource and Cookbook Review + Maple Almond Butter Caramel Corn Recipe

Seagan = A Seafood + Vegan Diet

One thing that I've toyed with over the years is following a pescetarian diet (basically a vegetarian who eats fish and seafood). I could probably be loyal to it if it weren't for my love of bacon. I'd miss steak and carnitas, too. But I think I could swing it if I tried. But a seagan diet takes it one step further by eliminating all animal food sources except fish and seafood. Bacon is one thing, but take away my cheese and you'll be inviting fisticuffs.

Popcorn-crusted Chicken Wings

It's Friday, and that means we're more than halfway down the #wingweek homestretch. I'm a little bit bummed out that I didn't unearth the grill from the garage and share some grilled and/or some smoked chicken wings with you this week, but that just gives me a goal for #wingweek part deux!

Today's wings aren't from the grill, they're another baked variety, but what makes them fun and a bit unique is the fact that they are breaded! Now, I've never breaded my wings before today. Well, wait a minute—I have breaded wings, but only when I've cut up a whole chicken and breaded that. So, it was "whole" wings. That doesn't count. But it's the same difference. A lightly seasoned flour coating, then into the beaten eggs, then shaken up in a bag full of ground-up cheesy popcorn mixed with chipotle chile powder.

We dipped these in chipotle ranch, but you could definitely use regular ranch, as well. Though they have chipotle in the breading, they're not spicy. Just be sure to season your flour well, so that your wings have flavor!

I ♥ Popcorn! {the Food Matters project}

To quote Mark Bittman, "real hot popcorn is one of nature's ultimate convenience foods".  I could not agree more.  Since my kids were old enough to eat it, it's been our snack food of choice.  I have gone through all sorts of popcorn poppers and convenience products from the crazy ones that shoot more around the kitchen than in your bowl to a bowl specially made for the microwave to foil jiffy pop packs to every single variety of microwave popcorn available.  But in the end, once I discovered how simple it is to just pop it in a pan on top of the stove, I didn't look back.

I don't miss half-popped bags of microwave popcorn.  Half-popped EXPENSIVE bags, I might add.  On average, a 3-pack of microwave popcorn costs ~$2.°°.  I can buy a 2-lb. bag of white or yellow popping corn for the same price.  Less if it's on sale.  And the stove-top method pops every last kernel in the pan.  No joke.  It's a rare site to see a stray kernel left unpopped.  If I choose to go with Crimson Jewell or Black Jewell popping corn, I'm paying a few dollars more. BUT.  I think that getting that extra dose of antioxidants (anthocyanins and polyphenols...as opposed to regular popcorn containing only polyphenols) that are present in these varieties is worth the splurge now and again.  Plus, it's pretty.  It looks the same after it's popped...you just notice the dark kernel on the inside instead of the golden one.

The method that I use to pop corn on the stove top takes about two tablespoons of  coconut oil to a half cup of popping corn.  It takes between five and ten minutes from start to finish.  When I first got The Food Matters Cookbook, I saw that Bitty does it basically the same way.  Plus, he includes a microwave cooking method for those who still may not want to go stove top (though, it's so easy I urge you to try it).  That said, I was pretty psyched when I found out this week's Food Matters Project choice was said popcorn (chosen by one of the founders, Kate).  I can't believed I've never blogged about the actual popcorn-making process before.

Another great thing about popcorn?  Much like pizza, you can make it just the way you want it...be it exactly the same or varied...every time you make it.  It never gets boring.  If you like it au naturale, then pop and go.  Or perhaps you enjoy it with just a drizzle of melted butter and a smattering of salt.  Or even better, an aromatic salt.  Classic is good. 

You can go with the quick and easy favorites like hot sauce or cheese powder (probably not the healthiest thing...but it's good).  Kale dust is an earthy, delicious treat.  Or perhaps you want to go extravagant with some Blue Cheese and Bacon popcorn.  Been there.  Loved it.  Nigella's Party Popcorn is  a real pleasure-inducer, as well.

While I love to switch it up, I have two tried and true favorites.  The first comes from the days when I used to go to the movie theater fairly often.  I had to have salty popcorn in one hand and a sweet snack in the other.  And of course, the salty and sweet needed to combine for one amazing mouthful.  So, instead of toppings, you could also go with add-ins.  My choices for the sweet 'n salty combo were always one of three things: Reese's Pieces, Sour Patch Kids, or Raisinettes.  That was back in the day.  At home, I throw in a handful of raisins and a handful of dark chocolate chips (more antioxidants!).  It gets even better when you drizzle it with a bit of melted butter and some sea salt.  This is a great combo to pack into baggies for healthy snacks for the kiddos, too.

My number one, ultimate favorite popcorn topping in the whole universe is Truffle Oil + Black Truffle Sea Salt + freshly grated Parmesan.  Best.  Thing.  Ever.  EVER I SAY!

If you are like me and have a spice cabinet that is bursting at the seams, you can come up with some phenomenal combinations by adding a pinch of this and a dash of that.  A few that I really enjoy are Paprika + Curry Powder + Toasted Sesame Seeds + Cinnamon-Sugar + Salt + Melted Butter and Cayenne + Turmeric + Cinnamon-Sugar + Salt + Melted Butter.

So.  You say you want more suggestions?  Well, hold on to the seat of your pants, because suggestions I have.  Some of these are things I've used in the past.  Some are suggestions from Mark Bittman.  Some are things I saw in the latest issue of Vegetarian Times magazine.  Choose from any individual option or mix them up.

-chopped fresh herbs

-freshly ground black pepper

-chili powder

-five-spice powder

-brown sugar or turbinado sugar

-finely ground nuts

-shredded coconut

-dried fruit (or yogurt-covered dried fruit)

-garlic butter

-pickle juice (or pickled jalapeño juice)

-Maple syrup and cinnamon

-wasabi and turbinado sugar

-paprika and freshly squeezed lime juice

-equal parts butter and peanut butter (melted) with garlic powder, honey, tamari, and nutritional yeast

Do you have a favorite popcorn topping or add-in?  I'd love to hear it!

Popcorn (stove-top or microwave)

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: snack popcorn

6016940

Ingredients (4-8 servings)

for the popcorn:

• ~2 Tbs. coconut oil or vegetable oil
• ½ c. popping corn (white, yellow, crimson, purple...you choose)

for the toppings:

• melted butter or oil
• salt
• countless other options/variations - see above

Instructions

Put oil in a large, deep and/or wide pot with a lid. The one I use is holds ~3 quarts (with sloped sides like a wok) and is the perfect size for a batch this size.

Turn heat to medium, add 3 kernels of corn, and cover.

When the 3 kernels pop, remove the lid and add the remaining corn. Cover and shake the pot a bit while holding the lid. Cook until the popping sound stops, shaking from time to time, ~5 minutes or so.

Divide popcorn into as many serving bowls as you wish and add your favorite toppings. Stir or toss and enjoy!

Microwave Popcorn:

In a small glass container or brown paper lunch bag, combine ¼ c. popping corn with ¼ tsp. salt and fold top of bag over a couple of times. Microwave on high for 2-3 minutes, until there are 4-5 seconds between pops. Open carefully (steam) and toss with seasonings.

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*Thanks so much to The Food Matters Project host for this week, Kate from Cookie + Kate for her choice: Seasoned Popcorn.  Click on through to see how other participants interpreted this week's pick!*

Cookbook Review: Quick-Fix Southern by Rebecca Lang

Rebecca Lang set out to combine taste, history, family, tradition, Southern roots, and her love for the kitchen in the fast-paced world of today in the cookbook Quick-Fix Southern.  She says she was raised with grandmothers who could "run a kitchen like nobody's business" ...in a part of the country steeped in rich tradition...food playing a major role in this history.  Aiming to get meals on the table in a shorter time-frame, Lang brings Southern Classics as well as more modern dishes to the table.  Starting out with a chapter on "the basics of quick cooking in the south", you'll be itching to get into the kitchen and stock your pantry with her Southern All-Purpose Flour and Southern Self-Rising Flour, Buttermilk, Tangy Barbecue Sauce and Sugar Syrup so that you, too can bring some comforting Southern classics to your table in no time at all.

While (of course) there were little strips of paper sticking out of this book from every open edge, I started out by making a big batch of Soft Buttermilk Waffles for breakfast.  They were quick and simple.  And awesome.  I'll be using this recipe often!

I HAD to try the Jalapeño Deviled Eggs in the appetizers and snacks chapter...for Mexi's sake {ahem}.  And just as I predicted, he said they rocked.  He likes his deviled eggs as sandwich-stuffers.  Sure enough, he shoved as many as he could in between two slices of bread and raved the whole time he chewed.  Yeah.  Not a pretty sight.

Next up is a Southern classic that I've wanted to try for...like...ever, but for some reason never had.  Until now.  Classic Pimento Cheese is just as addicting as I expected.  I mean, extra-sharp Cheddar is a total weakness of mine, anyway.  Combine it with some onion and a couple of other ingredients and it was a stinky-delicious-crave-worthy container of goodness.

Now, something funny.  My friend Deb from Kahaki Kitchen just happened to review this book last week.  And she just happened to choose two of the same things to test out that I did.  That would be the aforementioned Pimento Cheese, and the Oats and Bacon Meatloaf.  Fortunately, I had the meatloaf in the oven the day I saw her post, so I knew to save some and combine it with the cheese to make a killer sandwich like she did!  Seriously.  The meatloaf doesn't have too many ingredients, but it is super tasty.  I think I may have actually enjoyed it even more cold.  Cold meatloaf and pimento cheese sammich....YUM!  Like seriously.  YUM.  Seriously.  Thanks Deb...great minds think alike☺. But we already knew that, didn't we!?

Last, but certainly not least, some popcorn...kicked up with the salty, meatiness of bacon...the musty, earthiness of rosemary...and the pungeant punch of blue cheese.  And don't forget the butter!  A great and dare I say addicting (again!) snack that I just couldn't get enough of.  Oh, and wash it down with a cold beer for good measure.  Your breath will be odorific!

Blue Cheese and Bacon Popcorn

from Quick-Fix Southern

serves 4-6  (or 2-3 in my house)

1 (3.3 oz.) bag natural microwave popcorn

3 Tbs. butter, melted

2 oz. Maytag Blue Cheese

4 slices cooked bacon, finely chopped

2 tsp. chopped, fresh rosemary

Pop the popcorn according to package directions.  Pour popcorn into a large mixing bowl.  Drizzle about half of the melted butter over the popcorn.  Grate about half of the cheese over the popcorn.  Sprinkle with (you guessed it) half of the bacon and half of the rosemary.  Toss and repeat with remaining ingredients.  Serve immediately.

There are tons more delicious recipes, tips and meal choices packed into this great cookbook...check it out!

*Disclaimer: I received a free copy of this book from the publisher to review, should I choose.  The opinions stated in this post are 100% mine!

Popcorn & Nuts for quick Party Food!

The theme over at IHCC this week is Party Treats...and we are using Nigella Lawson recipes as our guide! Many of you know that I have been insanely busy working since college football began...and probably will continue to be until the last (bowl!?) game is played. I am trying to come around visiting as much as possible, but please excuse me if I seem absent or sporadic over the next couple of months. Sometimes I have to click, drool and move on to the next tasty spot in a speedy fashion. Although my boys are the MSU Spartans (go State!), I work for ND Fighting Irish and hope that they do well...because it means that our whole city does well...and I can continue to pay my bills. Except that they are going down this coming Saturday when the Spartans charge into town!!! I knew I wanted to make a quick Tailgating at home -slash- Game Snack and I found 2 such recipes from Nigella. I am pretty much addicted to nuts. I like popcorn. So, nuts and popcorn it is! They're both quick & easy enough that I can rush home and whip some up between the end of a shift...and the beginning of a game...about 1/2 hour, usually.

The Union Square Cafe's Bar Nuts

from Nigella Bites by Nigella Lawson

2 1/4 c. assorted unsalted nuts

2 Tbs. coarsely chopped fresh rosemary

1/2 tsp. cayenne pepper

2 tsp. dark brown sugar

2 tsp. Maldon or other sea salt

1 Tbs. unsalted butter, melted

Preheat oven to 350 degrees F. Toss the nuts (if bought separately) and spread out on a large baking sheet. Toast in the oven till they become light golden brown, about 10 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. I happened to have a can of assorted mixed nuts, but they were salted...so I just cut back on the amount of salt I added in the mix...just a couple small pinches.

Thoroughly toss the nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop. So true Nigella, so true. Party Popcorn ...see...party...it fits...totally

from Nigella Express by Nigella Lawson

yield: 12 c.

2 Tbs. vegetable oil which I omitted because I was using my microwave air popper

1 c. unpopped popcorn

4 Tbs. butter

2 tsp. ground cinnamon

2 tsp. ground cumin

2 tsp. ground paprika

4 tsp. sea salt

4 tsp. sugar

Put the oil into the biggest pan you have with a lid over high heat, add the popcorn, and quickly put on the lid. Let the popcorn pop, shaking the pan every now and then to keep the kernels moving. You will hear it, but don't be tempted to look, unless you want to get shot at tee hee, and once it has stopped popping, take it off the heat. Or simply put it in your microwave popper...probably in two steps because it only holds up to half a cup...and pop it without the added oil.

Melt the butter with the spices, in another pan or microwave that too add salt and sugar and pour it over the popcorn. Put everything into a large paper shopping bag. Fold the top over to hold in the popcorn ...or toss in huge bowl covered with a large plate and held tight! Shake until popcorn is thoroughly coated with spicy butter. Serve.

Serve nice and pretty...or throw in bowls, grab a cold beer and turn on the game! If you've created one of Nigella's recipes in a Party fashion this week...or could make it relate somehow, please join us at I Heart Cooking Clubs and add a link to your post! The more people at the party, the merrier! And while you're there...check out the theme for next week.

I also wanted to take a minute to say !!!YIPPEE!!! girlichef is today's Foodista Featured Blog of the Day! Click on the button if you'd like to check it out! Many thanks to Foodista for this awesome recognition.