Truffle Popcorn

One of the yummiest things to eat while you are watching a movie, sports, or one of your favorite shows.  Since combining truffle oil and truffle salt with our melted butter on stove popped popcorn, we have never been back.  This is now our favorite (only!) way to enjoy popcorn.

However, you DO need to invest in some expensive stuff:
$20.00 Truffle Salt (which will last a LONG time), Amazon link here
$13.00 Truffle oil, Amazon link here

Also, I have found truffle oil at "Home Goods" and TJMaxx for half the price, so if you go to those places, run through and have a look.  Never hurts to save a little cash.

NOTE- If you really wanted, you could add some finely grated fresh Parmesan cheese, which is also quite delightful. 

Makes about 10-12 cups
Ingredients

1-2 Tbsp olive oil
1/3 cup popcorn kernels
1 tsp Truffle oil
1/4 cup butter
Truffle salt, to taste 

In a medium dutch oven, with a lid, over medium high heat, add the oil.  Let it heat for about 1 minutes and toss in the popcorn kernels.  Add the lid and while holding the lid in place with pot holders, shake, shake the pan over the heat.  Let sit for about 30-60 more seconds.  Shake, shake, shake again.  Let it sit for 30-6- more seconds.  By now, you may have heard a pop, or two.  Keep up the routine of shaking and letting sit for 30 seconds.  When the popcorn is starting to slow way down, pull it off the heat and add to a big bowl (or two if you prefer not to share...)  Turn off the heat. While the pan is still hot, throw in the butter and melt, adding about one teaspoon of truffle oil. Swirl to combine and drizzle all over the popped popcorn.  Toss with a sprinkle, or two, of truffle salt and enjoy at once.

Truffle oil and truffle salt will come in handy for lots of things like some of my other posts.  
In case you need some ideas, here you go:

• Arugula Salad- Use both with a little olive oil, and a squeeze of lemon, truffle salt & pepper
• Polenta with truffle oil and arugula 
• The biggest thing I use truffle oil for?  Popcorn...

Need some regular ideas?  "Like" my Facebook page

German Beer Cheese

I had so much leftover cheese, and I was getting tired of snacks on chunks of cheese.  
We'd bought the big bags of pre-cubed cheese at Costco for a party, and frankly when the party was over, I bet we still had about 10 pounds of cheese left.
We'd already finished the leftover pepper jack and the cheddar, and just had the lonely bag of Co-jack (Monterrey Jack & Cheddar).  Not my favortie cheese, just too mild for me.  Here's how I zipped it up and made something a lot jazzier!
This makes quite a bit (about 3 cups) but this stuff keeps well and tastes great after sitting for a week or so.

Makes about 3 cups
Ingredients

16 oz cheddar cheese, cubed or grated
1 Tbsp Dijon mustard
1 tsp horseradish
1 garlic clove
6 oz amber, or dark, beer

In a food processor, add the cheese and the garlic clove.  

Process until the cheese is finely chopped.  Add the mustard and horseradish. 

With the machine running, add your beer in a slow stream until the mixture starts to smooth out.  Pulse the machine to make sure its all smooth, plus the pulsing actions helps to incorporate some air into the mixture making it more fluffy.

Serve at once, or make ahead and chill.  Have it come to room temperature for an hour or so.

Serve with pretzels, crackers or even veggies.
This would also make an amazing spread on a roast beef or pastrami sandwich.

Sweet & Spicy Nuts

This have a addicting crunchy, sweet, spicy flavor. 
Something sweet and crunchy to begin with, followed by a kick of spicy to grab your attention.
I left a big bowl of these out on Thanksgiving day, while my attention was held with getting 14 dishes all ready for dinner at the same time.  It was funny to hear the exclaims of "wow" as people nibbled.
I might have warned them normally, but it was kind of fun to catch them unaware too...

I've made my sister in law's Yummy Nuts for years, and they are still my favorite, however, this one has some merits that can't be over looked.
I might try these again with only "sweet" spices, like cinnamon (or pumpkin pie spice), nutmeg, ginger and cloves to see what it's like
There was only one "hater' of this recipe, my hubby who doesn't like cinnamon too much anyway, and disliked it mixed with cumin and chili powder.
It's up to you.

(not pictured, canola oil and cooking spray)

Makes 2 cups
Ingredients
 
Cooking Spray

1 egg white

2 cups raw skin-on almonds

2 teaspoons canola oil

1/3 cup sugar

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon ground cinnamon

               

Preheat oven to 300 degrees.
In a large bowl, beat egg white until frothy. Add almonds and oil; stir gently to coat. Combine the remaining ingredients; add to egg white mixture and gently stir to coat.

Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 300° for 18-22 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.

Originally published as Sweet-Hot Spiced Nuts in Taste of Home December/January 2010, p31

Lowfat Pumpkin Ginger Granola

I love big chunky granola, add lots of spice, some pumpkin puree plus candied ginger then you have a perfect Fall treat for breakfast or a snack.

I purposely do not stir my granola as much as most recipes, just bake it longer to keep the chunks as intact as possible.  I give it a small mini stir when I add the coconut and walnuts, then again with ginger, raisins and cherries.  If you like it a looser texture, then feel free to stir more often while it's baking.

I got this idea from another cooking blog I love, called Baked Bree, but I wanted to play with the flavors a bit, so I hope she understands my need to change things.  Thank you for the inspiraton!

Makes about 8-9 cups
Ingredients:

5 cups rolled oats

1 teaspoon pumpkin pie spice

1/2 teaspoon ground ginger

1/4 teaspoon cloves
1 teaspoon salt

3/4 cup brown sugar

1/2 cup pumpkin puree
1/4 cup corn oil

1/4 cup maple syrup

1/4 cup applesauce

1/4 cup candied ginger, chopped

1 teaspoon vanilla

1 cup dried cherries
1 cup walnuts, chopped
1 cup golden raisins
1 cup coconut

Mix the dry ingredients (oats thru salt), then the sugars, pumpkin, applesauce and oil. , mix the wet ingredients. Mix together and place on a parchment, or Silpat, covered baking sheet.

Have your 'add-in' elements ready to go... mine are candied ginger, cherries, golden raisins, coconut and walnuts.

Bake at 325 for 20 minutes, add walnuts and coconut, bake another 20 minutes.
Add ginger, raisins and cherries.  Bake another 5 minutes.
Cool thoroughly and put in airtight containers.