Microwave Popcorn

I was just properly chastened by my sister for not sharing this trick sooner... so here it is for all the world to see - or at least for those who see this blog :)

And the trick is... to make microwave popcorn, you do not have to buy those expensive salt-laden packages from the grocery store! All you need is a paper lunch bag and popcorn kernels!

Measure out about 1/3 cup popcorn kernels and put them in a paper bag. Fold over the top of the paper bag two or three times (just about a 1/2 inch fold each time). Lay the bag on its side and shake a little so the kernels settle in one layer. Place in the microwave on high for 2-3 minutes (until the popping stops - just like with the store-bought stuff). When it's done popping, pour into a bowl and season to your liking. Here are some ideas:

We like to spray the popcorn with a butter spritzer first, but you can also use non-stick cooking spray. Then sprinkle and toss with one of the following:

• Taco seasoning
• Creole seasoning
• Curry powder
  
• BBQ rub - the kind they sell to put on chicken or steak before cooking
  
• 2 Tbsp Parmesan cheese mixed with 1 tsp Italian seasoning (you'll want to run these through a food processor or somehow grind them up together - and store this one in the fridge)
• 1/4 cup chocolate pudding mix mixed with 2 tsp cinnamon
• Cinnamon sugar

Or...

• Spritz with vinegar, sprinkle with salt
• Spritz with lime juice, sprinkle with salt and pepper (or lemon pepper)
• Spritz with sesame oil, sprinkle with wasabi salt
  

Fish Tacos

Lincoln declared these the best tacos ever! High praise coming from a 5 year old!

1 tablespoon olive oil
3 cloves garlic, minced
5 tablespoons lime juice
1 lb tilapia fillets

2 tablespoons mayonnaise
2 tablespoons plain yogurt
2 tablespoons lime juice
tabasco sauce to taste

cilantro
shredded lettuce or cabbage
shredded cheese
chopped tomatoes

Heat the olive oil in a large skillet. Add the garlic and saute for about 1 minute. Add the lime juice and heat through. Poach the tilapia fillets in the lime/garlic mixture, turning once, until cooked through. In a serving dish, break the tilapia into bite size pieces and pour remaining liquid over it.

In a small dish, combine the mayonnaise, yogurt, lime juice, and tabasco. Mix well. (I used Kraft Chipotle Mayo instead of the tabasco, but you could get the same result using Chipotle Tabasco.)

To serve, place fish in a tortilla with a little of the mayonnaise sauce. Garnish as desired with cilantro, cheese, tomatoes and cabbage. (Cabbage is more authentic, but my kids won't eat it so we use shredded lettuce.)

Spaghetti w/ Smoked Sausage and Carrots

I know this sounds like a weird combination, but it really is super yummy. My kids always think it looks weird, but once they get the first taste, they pretty much inhale everything on their plates... that makes it a winner in my book!

olive oil
1/4 onion, finely diced
2-3 carrots, peeled and shredded
1/2 teaspoon red pepper flakes
8 inch piece of smoked sausage, cut into strips
freshly ground black pepper
1/2 lb spaghetti, cooked as directed

Heat the oil in a large frying pan. Add the onion and cook until softened and slightly translucent. Add the red pepper flakes and cook for about 1 minute, just until fragrant, then add the carrots and sausage. Cook for about 10 minutes, stirring often, until the sausage is slightly browned and the carrots are softening. Add pepper to taste and toss with the cooked spaghetti. Serve at once.

This recipe makes enough for 4 adult servings or 2 adult and 4 child sized servings.

Thai Chicken Soup with Rice

I like my chicken soup to be a little on the creamy side - usually I get this result by adding a can of cream of chicken soup to the pot, but yesterday I happened to be out so I had to get creative. The only creamy anything I had in my pantry was a can of coconut milk - this is what I came up with:

1-2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped celery
3-4 carrots, sliced thinly
2 cloves garlic, minced
1 teaspoon minced ginger
2 cups cooked chicken, diced
2 cups chicken broth
1 can coconut milk
1 tablespoon rice vinegar
1 tablespoon fish sauce
2 teaspoons red thai curry
3-4 cups cooked rice (great way to use leftovers!)

Heat olive oil in large saucepan. Add onion, celery, carrots and saute until softening (you could add other vegetables here as well - maybe snow peas or broccoli) Add garlic and ginger and saute a few more minutes until aromatic. Add remaining ingredients and simmer for 20-30 minutes. Garnish with cilantro or fresh mint.

Corndog Muffins

These are part of my "fast food" collection. When I have time, I make a batch and throw them in the freezer. Then I can pull them out on those days when life is crazy and it's suddenly lunch time but I haven't even started to make anything. A few seconds in the microwave... cut up some fruit... and VOILA - Lunch!

I make these using my favorite cornbread recipe - Feel free to substitute yours if you like.

1 cup all purpose flour
1 cup cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
1 egg, slightly beaten
4 hot dogs, quartered and chopped

Heat oven to 425. In medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; mix well. Stir in milk, oil, and egg until just combined. Fold in hot dog pieces. Bake for 18-22 minutes. Yummy with ketchup or mustard frosting!

Pizza Muffins

These are part of my "fast food" collection. When I have time, I make a batch and throw them in the freezer. Then I can pull them out on those days when life is crazy and it's suddenly lunch time but I haven't even started to make anything. A few seconds in the microwave... cut up some fruit... and VOILA - Lunch!

1 1/4 cups whole wheat flour
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried onion flakes
1 tablespoon sugar
1 cup chopped pizza meat (pepperoni, sausage, etc.)
1 cup shredded cheddar cheese
1 egg, beaten
1 1/2 cups buttermilk
1/4 cup shredded Parmesan cheese

Preheat oven to 375. In a large bowl, mix together flour, baking powder, baking soda, salt, basil, oregano, onion flakes, and sugar. Mix in cheese and pizza meat. If you use pepperoni, either buy the small diced variety or chop it pretty finely. If you use sausage, be sure to cook it thoroughly and break it up - I like to throw it in my food processor after cooking to break it up in to little pieces. In a smaller bowl, beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into muffin cups until 2/3 full. Sprinkle tops with Parmesan cheese. Bake for 15 minutes. Yummy with ketchup frosting!

PB&J Muffins

These are part of my "fast food" collection. When I have time, I make a batch and throw them in the freezer. Then I can pull them out on those days when life is crazy and it's suddenly lunch time but I haven't even started to make anything. A few seconds in the microwave... cut up some fruit... and VOILA - Lunch!

1 1/4 cup whole wheat flour
1 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
3/4 cup milk
1/2 cup sugar
1/2 cup finely grated carrot
1/2 cup finely grated zucchini
2 eggs, beaten
1/2 cup canola oil
All-fruit preserves - your favorite flavor

Preheat oven to 400. If you use muffin papers or cook right in the muffin tin, spray them with nonstick cooking spray. I like to use the silicon muffin cups and have found that they don't usually need to be greased at all. In a large bowl, combine flours, baking powder, baking soda, and salt. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form. Add milk, honey, carrot, zucchini, eggs, and oil. Stir just until ingredients are combined and moistened.

Spoon about 2 tablespoons batter into each muffin cup (about 1/2 full). Top with about 1 teaspoon fruit preserves (Do Not Use Jelly - it will melt all over the place). Cover with another tablespoon of batter. Bake 15-20 minutes.