Spicy Maple Popcorn

Brad and I made this spicy caramel popcorn awhile ago. I still think about it. This recipe reminded me of its strangely delicious mix of sweet and spicy and salty.

Taken from Cooking Light, December 2010 Available Online
Prep time: 20 minutes
Makes 6 servings (1 C each)

1  Tbsp  canola oil
1/4  C  unpopped popcorn kernels (about 6 cups popped)
1/4  C  dry-roasted cashews
1/3  C  sugar
1/3  C  maple syrup
1  Tbsp  butter
1/2  tsp  salt
1/4  tsp  ground red pepper

Heat canola oil in a medium heavy saucepan over medium-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside.

Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Stir in cashews.

Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.

Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.

My Notes:
This was totally delicious. I at some right away and snacked on what was left the rest of the week. It actually kept really well in a plastic bag.

Greek-Style Shrimp

Shrimp - yum. Feta - yum. Tomatoes - yum.

from Cook's Illustrated, September / October 2010
Makes 4 to 6 servings
Prep and Cook Time: Less than 30 minutes

1-1/2 lb shrimp, peeled and deveined, tails removed
4 Tbsp extra-virgin olive oil
3 Tbsp vodka
3/8 tsp anise seed
5 medium cloves garlic, minced (about 5 tsp)
1 tsp grated lemon zest
Salt and pepper, to taste
3/4 C diced onion
1/2 C chopped red bell pepper
1/2 C chopped green bell pepper
1/2 tsp red pepper flakes
1 can (28 oz) diced tomatoes, drained, 1/3 C juice reserved
1/4 C dry white wine
2 Tbsp fresh parsley, coarsely chopped
6 oz feta, crumbled (about 1-1/2 C)
2 Tbsp fresh dill, chopped

Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.

Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.

Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.

Serve immediately.

My Notes:
This wasn't as delicious as I expected it to be. It wasn't bad; it just wasn't great. Maybe I will try it again, though.

Salad Dressing: Greek

Okay. Seven days of salad dressing is way too much salad - especially considering I'm a girl who doesn't even really like salad.

I'm finishing this marathon of salad with a long-time favorite around our house: Greek Salad.

taken from Healthy Cooking (formerly Light and Tasty), March 2001 (p. 21)
Available online
Makes 12 servings
Prep time: about 20 minutes

SALAD:
8 C torn romaine
3 medium tomatoes, cut into wedges
1 medium cucumber, peeled, halved and sliced
1/2 C medium green pepper, thinly sliced
1/2 medium red onion, cut into rings
1/2 C sliced ripe olives
1/2 C crumbled feta cheese

LEMON DRESSING:
1/4 C olive oil
2 Tbsp lemon juice
2 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp dried thyme
1/8 tsp pepper

In a salad bowl, combine the first seven ingredients.

Whisk the dressing ingredients.

Pour over salad and toss to coat.

Serve immediately. 

My Notes:

Like I said earlier, this has been a favorite around our house for a long time - almost 10 years judging from when the recipe was first published.

Salad Dressing: Garden Cafe

Another salad dressing recipe.

Don't worry, though. I still don't love salad.

Taken from emiller on Tasty Kitchen
Prep time: Less than 10 minutes
Chilling time: 1 or more hours
Makes 12 servings

2/3 Tbsp fresh lemon juice
1 C red wine vinegar
1 1/4 tsp salt
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp ground black pepper
1 tsp sugar
1 clove garlic, minced
3 C corn oil

Combine all ingredients and mix well. Store in the refrigerator.

My Notes:
This wasn't one of my favorite salad dressing experiments. It didn't have enough flavor for me, and it didn't stick to the lettuce very well. Maybe I will try it again with a different kind of oil and more wine vinegar.

Salad Dressing: Sun Dried Tomato

Sun dried tomatoes are something I have only learned to love recently, and I had some left-over from making a risotto. That's why I picked this dressing - can't let good sun dried tomatoes go to waste.

Taken from Kaitlin on Tasty Kitchen
Makes 10 servings
Prep time: 10 minutes
Chilling time: 1 hour (or more)

7 pieces sun dried tomatoes, packed in oil
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tsp sugar
1/2 C extra virgin olive oil
1/4 C red wine vinegar
2/3 C sour cream
1/4 C Parmesan cheese, freshly grated

Process sun dried tomatoes, garlic, oregano, salt, pepper, and sugar in a food processor until combined. While running, add olive oil and red wine vinegar. Stop processor and add sour cream. Process until smooth and add Parmesan cheese. Process for 30 more seconds. Best if chilled overnight.

Serve on a salad of romaine, artichoke hearts, black olives, roasted red pepper, red onion slices and grated Parmesan cheese.

My Notes:
This was really, really good! We will make it again.

Salad Dressing: Creamy Garlic Dressing

Another creamy salad dressing. Selected because I was looking for something that had the consistency of Ranch dressing with a unique flavor.

Makes 2 1/2 C dressing
Takes less than 5 minutes to make
Taken from Allrecipes

2 Tbsp tamari sauce
1 Tbsp balsamic vinegar
1 Tbsp honey
3 cloves garlic, minced
1 C sour cream
1 C mayonnaise
2 Tbsp barbeque sauce
1 tsp Dijon mustard
2 Tbsp garlic powder
Black pepper, to taste 

Whisk together the tamari, vinegar, and honey until the honey has dissolved, then whisk in the garlic, sour cream, mayonnaise, barbeque sauce, mustard, garlic powder, and black pepper until smooth. 

Cover and refrigerate 2 to 3 hours before using. 

Use within a few days. 

My Notes:
This was actually really good. It seemed strange to add barbecue sauce to salad dressing, but the end result was fun.

Salad Dressing: Green Goddess

Another salad dressing. I picked this one because it seemed like a really flavorful alternative to Ranch (Brad's salad dressing of choice).

Taken from Ina Garten
Prep time: 10 minutes (plus overnight refrigeration)
Makes 6 servings

1 C mayonnaise
1 C scallions (green and white parts), chopped
1 C fresh basil leaves, chopped
1/4 C freshly squeezed lemon juice (about 2 lemons)
2 tsp chopped garlic (about 2 cloves)
2 tsp anchovy paste
2 tsp salt
1 tsp freshly ground black pepper
1 C sour cream

The recipe suggests that this is enough to cover three heads of Bibb lettuce.

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended.

If not using immediately, refrigerate the dressing.

My Notes:
I really liked this. It had tons of flavor. It was, however, really thick. I think it would be perfect with fat free sour cream and low fat mayo.