National Popcorn Day 2016

Mint cup full of popcorn -  National Popcorn Day 2016Popcorn is an amazingly versatile grain. With a little imagination and some common household ingredients, you can make tasty and original snacks in no time at all.

Popcorn Nutritional Information Infographic

Infographic Shows Using Canola Oil – Here at Splendid Recipes and More we suggest Coconut oil or Olive oil – Read More: Could Canola Oil Be Effecting Your Health

Here are some great reason’s to enjoy popcorn as a healthy snack.

  • Air-popped popcorn has only 30 calories per cup; oil-popped popcorn has only 35 calories per cup
  • When lightly buttered, popcorn contains about 80 calories per cup
  • Popcorn is a whole grain, making it a good-for-you food
  • Popcorn provides energy-producing complex carbohydrates
  • Popcorn contains fiber, providing roughage the body needs in the daily diet
  • Popcorn is naturally low in fat and calories
  • Popcorn has no artificial additives or preservatives, and is sugar-free
  • Popcorn is ideal for between meal snacking since it satisfies and doesn’t spoil the appetite
  • 3 cups of popcorn equal one serving from the grain group
  • Here are some great recipes to try with popcorn

Celebrate National Popcorn Day

Celebrations are a huge part of Mexico’s vibrant and colorful culture. Do a Google search for – Mexican holidays – and you will find fiestas abound throughout Mexico taking place throughout the year.

Here’s a spicy popcorn snack with peanuts and a kicking smoky adobe coating.

Adobo and Roasted Peanut Popcorn

bowl of fresh made Adobo and Roasted Peanut Popcorn on a table4 quarts popcorn, no butter or salt, air popped or see here the perfect way to make popcorn Organic Coconut Popcorn

1/4 cup peanuts

1 egg white

2 tablespoons sugar

1 tablespoon adobo sauce (from one 7-ounce can chipotle chilies in adobo sauce; reserve chilies for other use) or optional to use 1 tablespoon chipotle pepper sauce

1/4 teaspoon salt

Preheat oven to 300 degrees F.

Line a large, rimmed baking sheet with parchment paper.  Spread popcorn and peanuts onto prepared baking sheet.

In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy.  Pour over popcorn and toss to coat evenly.

Bake 20 minutes, stirring once midway through baking time.  Cool completely before storing in an airtight container.

______________________________________________

Popcorn happens to be one American’s oldest foods whose roots reach back thousands of years. Some of the oldest ears of popcorn were found in 1948 in west central New Mexico. These ears were proven to be about 4,000 years old.

Early American settlers learned from the natives how to make popcorn. They threw the kernels directly into a fire or heated sand. Once the corn was popped it was pounded into a fine, powdery meal and later mixed with water for eating.

a bowl of Tex Mex Mix PopcornTex Mex Mix Popcorn

2 quarts popcorn popped in oil

2 teaspoons ground chili powder

2 teaspoons paprika

2 teaspoons ground cumin

1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Keep popped popcorn warm. Mix seasonings together and toss with popcorn.

Add cheese and mix thoroughly.

_______________________________________________

Here’s a great way to have a healthy snack.

Power Packed Popcorn Cookies with a glass of milk in the back ground on a tablePower Packed Popcorn Cookies

1/4 cup whole wheat or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

1 cup toasted wheat germ

1/2 cup oatmeal

1/2 cup flaked coconut

3 cups popped popcorn

1 cup raisins, dried cranberries or other dried fruit, chopped

1/2 cup sunflower seeds or chopped nuts, optional

Preheat oven to 350 degrees

Lightly spray baking sheets with cooking spray and set aside.

In a small bowl, stir together flour, baking powder, soda and salt; set aside.

Cream butter and sugar together and add egg and vanilla, and mix well. Stir in flour mixture and wheat germ and oatmeal until well blended.

Next add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.

Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading.

Bake 7–8 minutes or until edges are lightly browned.

Allow cookies to cool on pan 5 minutes before removing to racks to cool completely. Recipe yields 4 dozen cookies.

________________________________________________________________

READ MORE: Smart Snacking For Better Health

________________________________________________________________

Here’s one for the kids to enjoy.

a dinner plate of Popcorn Crusted Macaroni and CheesePopcorn Crusted Macaroni and Cheese

8 ounces elbow macaroni

4 tablespoons butter, divided

2 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1-8 oz. (2 cups) package shredded sharp cheddar cheese

5 cups popped popcorn

1/2 teaspoon parsley flakes

Preheat oven to 350 degrees

Butter an 8×8-inch baking pan with 1 tablespoon butter; set aside.

Cook and drain macaroni according to package directions; set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat.

Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently.

Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.

Stir in cheese until cheese is melted and sauce is smooth.

Stir macaroni into sauce; pour macaroni mixture into prepared pan.

Melt remaining tablespoon of butter and toss with popcorn and parsley flakes.

Spread popcorn over macaroni and bake 10 minutes.

Images and Recipes Adapted From: Popcorn.org giving all people ways and reasons to enjoy popcorn.

What Others Are Reading:

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.

The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.

If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?

Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes

4 large eggs, lightly beaten

1 ½ cups pumpkin puree, without spices

3 cup half & half or heavy cream

8 tablespoons unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon Chinese 5 star spice

½ teaspoon salt

1 cup pecan pieces

Toffee Sauce:

1/2 cup packed dark brown sugar

4 tablespoons butter, melted

½ cup heavy whipping cream

2 teaspoons rum

1 teaspoon sugar

Preheat oven to 350 degrees

pecans added to bread pudding mixIn a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.bread added to wet ingredients for Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAdd the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.

Pumpkin and Pecan Bread Pudding in baking dish ready to bakeSpoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce fresh out of the ovenSet aside on a wire rack to cool slightly.

Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAs the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.

For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.

In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.

Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.

Try some of our other great bread pudding recipes…

  1. Capirotada – Mexican Bread Pudding
  2. Blueberry Pear and White Chocolate Bread Pudding
  3. Blueberry White Chocolate Bread Pudding

What Others Are Reading:

Cast Iron Seared and Broiled Salmon With Fruit And Herb Salsa

Cast Iron Seared and Baked Salmon with Fruit and Herb Salsa

The website Yummly boasts over 493 different pan seared salmon recipes, and we have one for you that you are sure to enjoy.

We pan seared and broiled salmon steaks in a cast iron skillet. The exciting thing about that for us was, the cast iron skillet we used is black enamel coated, so there is no seasoning or special care needed, as there is with a traditional cast iron pot or skillet.

_______________________________________________________________________

Read More: How to Care for Your Cast Iron Cookware

_______________________________________________________________________

The Science of Cooking explains the purpose of searing meat, noting the process is called  the “Maillard Reaction,” and is not to be confused with “Caramelization.”

When searing meat, hundreds of different flavor compounds are created. When heated, these compounds break down to form new flavor. Each type of meat being seared has a very distinctive set of flavor compounds that are formed during the Maillard reaction.

The important thing about the Maillard reaction isn’t the color—, it’s the flavors and aromas.

The Modernist Cuisine explains that temperatures need to be high to bring about the Maillard reaction, but as long as the food is very wet, its temperature won’t climb above the boiling point of water.

Now for our featured recipe: – Cast Iron Seared and Broiled Salmon With Fruit And Herb Salsa – and here is what you will need.

First prepare the Fruit and Her Salsa, and refrigerate for later.

1 cup diced peaches, fresh or frozen

3/4 cup diced mango, fresh or frozen

2 mini red sweet peppers, seeded and diced

1/4 cup diced red onion

5 leaves of fresh mint, leaves chopped

1 spring thyme, leaves only, discard steams

1/4 cup Italian parsley

Juice of 1/2 lime

1/2 teaspoon Himalayan salt

cast iron cooking with avocado oilPrepare and mix together all ingredients in a medium bowl. Top and refrigerate until ready to use.

Now prepare your salmon steaks. You will need the following for two servings.

2 salmon steaks, skin on

3 to 4 tablespoons avocado oil, smoke point to 500 degrees

3-4  cups Arugula

Salmon steaks in a cast iron skilletHeat oven on broil. Next, lightly drizzle avocado oil (heat safe to 500 degrees) into a cast iron oven-safe skillet over medium-high heat.  Add salmon steaks to heated skillet and sear on each side for 2 minutes.

turning salmon steaksPlace skillet in pre-heated oven under the broiler for 7 to 10 minutes, turning steaks about every 3 minutes.

Be careful not to overcook. As the skillet is close to the broiler element, keep a close eye on your salmon steaks so they do not burn. We baked our salmon steaks to about 155 degrees, as you need to remember the fish continues to cook even after you remove it from the oven.

Cast Iron Seared and Baked Salmon with Fruit and Herb Salsa - close upIt is important to remove the salmon from the skillet soon after removing it from the oven. Have plates ready with arugula, and top each with a salmon steak. Next spoon some fruit and herb salsa over the salmon, and enjoy!

What Others Are Reading:

Blueberry White Chocolate Bread Pudding

Blueberry White Chocolate Bread PuddingIf you like blueberries, white chocolate, real cream, and bread pudding, than this is the dessert recipe for you. We found this recipe about 7 or 8 years ago. Personally I would consider this our signature dessert recipe, as we sell desserts, and this is the most ordered dessert on our list.

Bread pudding is a dessert dish with very old roots. It evolved as a use for stale bread. Many cultures throughout history have seen starvation, and food shortages, and they seen no reason to waste food, not even stale bread. Many culinary dishes have been invented using stale bread, both savory and sweet.

Today making bread pudding is still a tradition, though current recipes are far more extravagant or splendid since the inception of making bread pudding.

Our featured recipe never goes without a word of, “this was so delicious”, and we think you will feel the same. It is fast and simple to put together, and here is what you will need.

3 eggs

4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

2 cups blueberries (fresh or frozen)

3/4 cup white chocolate chips

1 loaf French bread, cut into 1-inch cubes

*With the presence of sugar in a recipe, using salt can reduce the amount of sugar used. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, making it seem as though you put two cups.

Preheat oven to 350°

blueberries and white chocolate chips In a large mixing bowl, add eggs and sugar, then cream together. Next add the heavy cream and vanilla. Mix until combined. Next stir in blueberries, and white chocolate chips.

french bread added to egg battterMix in prepared bread cubes.

frechbread mixed with blueberry egg batterLet stand for 10-15 minutes or until bread is softened.

adding Blueberry White Chocolate Bread Pudding to a glass baking dishTransfer to a 13×9 inch glass baking dish.

Blueberry White Chocolate Bread Pudding - not cookedBake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.

Blueberry White Chocolate Bread PuddingLet stand for 20 minutes before serving. Can plate and serve with white chocolate sauce, heavy cream, or a scoop of real vanilla ice cream.

What others Are Reading:

French Toast Fruit Roll Ups

French Toast Fruit Roll UpsAt Chef’s Talk they explain that recipes for “French Toast” can be traced back to Ancient Roman times. They go on to say that the original name for French Toast in French was “pain a la Romaine” or Roman bread (Chef Talk).

There is a collection of Roman recipes that are called Apicius. The collection was compiled in the 4th or 5th century. In reference to French toast  the “Apicus Cookery and Dinning in Imperial Rome” wrote: “Another sweet dish: Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs]. Fry in oil, cover with honey and serve.”

The foods described in the Roman Cookery, lets one know about the dietary habits of the ancient Roman world around the Mediterranean Basin.

The recipes though were geared for the class of wealth, and a few recipes contain ingredients that were considered exotic foods at that time.Our featured recipe is French toast.

A recipe that is enjoyed across all classes of people today. Were not featuring ordinary French toast, and surely not compared to the French toast eaten in Ancient Roman times.

The featured recipe is: French toast Fruit Roll Ups, and here is what you will need.

4 slices of sourdough bread, crust removed

4 ounces cream cheese, room temperature

1/4 cup raspberries, fresh or frozen

1/2 cup blueberries, fresh or frozen

2 to 3 large eggs

Real maple syrup

sourdough bread with crust cut off and rolled flatBreak eggs open in a pie dish or similar utensil, and beat eggs, set aside. Next, cut crust from bread and flatten with a rolling pin. Spread each slice of bread with cream cheese, and add fruit, and roll up bread starting from fruit side.

cooking French Toast Fruit Roll Ups in pan

Dip roll ups in egg batter and cook in a heated pan over medium heat with grass fed butter or coconut oil. Cook until done, much the same as traditional French toast.

rolling cooked French Toast Fruit Roll Ups in coconut sugarWhen cooked, remove roll up from pan, and roll in coconut sugar.

French toast Fruit Roll Ups - close upPlate two roll ups, and top with fruit and real maple syrup.

Link here to view our other recipes of French Toast:

  1. Apple-Berry Topped French Toast (made with apple syrup)
  2. Breaded Coconut French Toast

What Others Are Reading:

Blueberry Pear and White Chocolate Bread Pudding

Blueberry Pear and White Chocolate Bread PuddingOur featured dessert is original prepared only with blueberries. But we were given Bosc pears, and they are very good eating. We decided to use them as an addition to the bread pudding. The Bosc is a cultivar of the European Pear grown in the northwestern U.S. states of California, Washington, and Oregon. It is also cultivated in Australia, as well as in British Columbia, and of course Europe. In Europe it is sometimes referred to a the Kaiser pear.

The featured recipe was prepared in video format, please enjoy. The recipe follows at the end, and you can also copy it were it is posted below the video.

Information on different varieties of Pears: Local Foods – Pear Varieties

 

Blueberry Pear and White Chocolate Bread Pudding

3 eggs

Blueberry Pear and White Chocolate Bread Pudding4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1/2 cup Bosc pears, 2 medium, diced

1 (10 -12 ounce) package white chocolate chips

1 loaf French bread, cut into 1-inch cubes

 

Preheat oven 350°

In a large mixing bowl; combine eggs, cream, sugar and vanilla. Stir in blueberries, pears and baking chips.

Mix in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13×9 inch baking dish.

Bake, uncovered, for 50-65 minutes or until a knife inserted near the center comes out clean. Let stand for 20 minutes before serving.

*With the presence of sugar in a recipe, using salt can require less sugar. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, and making it seem as though you put two cups.

 

What Others are saying About Bread Puddings:

Capirotada – Mexican Bread Pudding

Capirotada Mexican Bread Pudding close up

Most Mexican desserts are not extremely sweet. Capirotada is a traditional and popular Latin dessert, but it can be served any time, especially when you have some nice crusty bread that needs to be used.

The following recipe is my wife’s way of making Capirotada, and yes she was born and raised in Mexico. So this is an authentic recipe. I don’t have any step by step images to show, as I was not at home when she made this. So all I have is the finished product or food creation.

Capirotada

1 quart whole milk
3 (3-inch) cinnamon sticks
1 whole clove
3 or 4 large piloncillos *
1 loaf french bread, hard/stale, torn or cut  into 1-inch cubes**
3 bananas, sliced***
1 cup cranberries^
1/2 cup chopped dates

1 cup whole dried prunes, preferable small prunes
1 cup mixed or your choice: peanuts, pine nuts, cashews, pecans, chopped almonds
1/2 pound cubed or shredded cheese, Monterrey Jack

* Piloncillos are cone shaped pieces of raw cane sugar. You can find them at your local market in the produce section or Latin foods section

** In Mexico the traditional bread to use is called bolillo rolls, which can be found at your local Latin market or in your local bakeries

*** optional to use 3 apples (peeled, cored, and sliced) in place of bananas. The preferred apples to use are ones you bake with. Reference our post In the Kitchen 101 to see which apples are used for baking.

^ option to use raisins

Instructions for preparing the Capirotada

Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the milk, cinnamon sticks, clove, and piloncillo together until a syrup forms; set aside.

In the prepared baking dish, place a layer of cubed bread pieces. Cover with a layer of the banana and prunes. Sprinkle some of the cranberries, chopped dates, nuts, and some shredded cheese over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from syrup and pour the syrup over the top of the dry ingredients. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold. Store left overs, if any in the refrigerator for up to one week.

Makes 8 to 10 servings.

Enjoy!!

Capirotada Mexican Bread Pudding in baking dish

Capirotada – Mexican Bread Pudding 

Capirotada Mexican Bread Pudding served

Try our other bread pudding from Splendid Recipes: Blueberry Pear and White Chocolate Bread Pudding

How Other are Preparing Bread Pudding

Enhanced by Zemanta