Sriracha Caramel Popcorn

Tags

appetizer, caramel, gluten free, popcorn, salty, snacks, sriracha, sweet, vegetarian

I apologize for being so scarce as of late. I have been working a lot and have been extra tired. I think it must be this gloomy weather. I have been cooking but at odd times not very conducive to good photography. I have several recipes I can’t wait to bring you. This recipe is one of the best new recipes I have tried in a while. It is addictive! I made a batch for work. I think everyone asked for a copy of the recipe! You can tailor the heat level to your own preference. Next time I think I will make mine spicier! Love me some sriracha!

• Servings: 6
• Time: 20 minutes
• Difficulty: easy
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• 1/2 cup popcorn kernels
• 1 tsp oil, such as canola or coconut
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 2 tbsp molasses
• 1 tbsp Sriracha
• 1 tsp salt
• 1 tsp ground cumin
• 1/4 tsp baking soda

Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.

Heat the oil in a large, heavy bottomed saucepan with a lid over high heat. After the oil has heated to shimmering hot, add in the popcorn. Cover with the lid and move the pot around occasionally to prevent the kernels from burning. Once the popcorn starts to pop vigorously, keep vigorously shaking until the popping stops.

At the same time you are popping the corn, melt the butter in a saucepan over medium-high heat, then stir in the brown sugar, molasses, and salt until combined. Bring the mixture to a boil and continue to boil for 4 minutes, without stirring. Remove from the heat and stir in the sriracha, cumin, and baking soda.

Pour the sugar mixture over the popcorn, then toss together until evenly coated. Use a silicone spatula to do this as the caramel will be really hot.  Spread the popcorn evenly on the baking sheets. Bake in the oven for 30 minutes, stirring the caramel corn every 10 minutes.

Let cool completely before storing, breaking up any large clusters that may have formed. Store any leftovers in an airtight container or resealable plastic bags in a cool dry place. The popcorn will stay crunchy and good for a week but I know it won’t last that long. Serves 6. From Noms for the Poor. 

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Sweet and Sticky Baked Drumsticks

Tags

Asian, baked, chicken, drumsticks, food, meat, sticky, sweet

When I first saw a  photo of this chicken by The Novice Chef, I was amazed by how appealing it looked. I am not normally a drumstick fan. They are gristly and too hard to eat. Though her photos are way better than mine, I was pleased with the results. I can imagine that most small children and adults with discerning tastes will appreciate this recipe.

Sweet and Sticky Baked Drumsticks (thanks to the Novice Chef!!)

• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup light brown sugar, packed
• 2 tablespoons low-sodium soy sauce
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon fresh cracked black pepper
• 6 chicken drumsticks, about 1.25 pounds
• 1 tablespoon sesame seeds, lightly toasted
• a few pinches chopped fresh parsley

In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.

Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.

Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.

While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.

Sweet and Smoky Collard Greens

Tags

collards, Dinner, greens, side, smoky, Southern, Supper, sweet

Collards are an amazing Southern food. My great-grandfather grew collards in his South Carolina garden and passed down the heirloom seeds to our family. My mother grew these collards and fed them to us every year. She even made them into baby food when my brother was little.

Low in calories and high in non-dairy calcium, vitamin A and vitamin C, collards are just plain good for you. I especially liked the savory/sweet combination of these greens. I make a lot of recipes. Unless the recipe is really awesome, I don’t make it over again. I plan to make this again and again and again.

Sweet and Smoky Collard Greens

• 1.5 lbs fresh collards greens (I buy the Glory brand chopped collards)
• 2/3 large onion, finely chopped
• 1 tsp vegetable oil
• 1 can beef broth
• 1/8 cup balsamic vinegar
• 1 tbsp brown sugar
• 1/4 tsp crushed red pepper
• 1 dash smoke flavor
• 1 tsp bacon grease

Rinse greens and drain well. Saute onion in the oil and bacon grease in a dutch oven over medium until tender, about 5 minutes. Add broth, vinegar, brown sugar, red pepper and smoke flavor. Bring to a boil. Add the greens, stirring occassionaly. Continue to boil until the greens are wilted. Reduce heat to a simmer and continue cooking until tender, about 20 minutes.