Cinnamon Bun Popcorn.

Ladies, this is lifted completely from Our Best Bites.  And it's just not ok how good it is. 

Cinnamon Bun Popcorn
Original Recipe by Our Best Bites
12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans  (I omitted this and just used an extra cup of popcorn)
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a very large bowl and set aside.
Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Use a bowl larger than you think you need.
Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from the microwave and add in vanilla and baking soda.  When combined, pour over popcorn and stir until it’s coated.  Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.**(See baking note at end of post)
After 30 minutes (my oven runs a little hot.  Mine was done and done by 25 minutes so keep an eye on it that last 10 minutes), take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes.  When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. Use a fork and drizzle the melted almond bark over the popcorn mixture.
When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!
**I’ve experimented a lot with baking, and found that baking at 300 degrees for about 13-15 minutes works just great as well.  Much faster!

Peanut Butter Popcorn

12 cups freshly popped popcorn or two bags of microwave popcorn (because sometimes you need this NOW)
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 tsp vanilla

In a medium sauceapan, combine sugar and light corn syrup.  Cook over medium heat, storing until mixture comes to a rolling boil.  Remove from heat and immediately stir in peanut butter and vanilla.
In two large bowls, pour mixture over popcorn and stir to coat. Spread onto two greased (or silpat) cookie sheets and let cool. Break it into chunks!

**NOTE: try very hard to remove any unpopped kernels.  Your teeth will thank you for it!

Brown Butter Salted Caramel Cookies

I made these for myself for my birthday.  I was worried about having an entire batch of cookies sitting around.  No worries.  They were promptly eaten up unexpectedly, not by me.  They are a lot of work, for a cookie.  Next time, I would probably leave out the caramel squares.  They didn't get melty and gooey as promised in the picture.  But they are still incredibly awesome!

Brown Butter Salted Caramel Cookies

from  two peas and their pod

Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 8-10 minutes

Ingredients:

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies

Directions:

1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.
5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Warm Cherry Tomato Relish

This is a super simple recipe to dress up any piece of chicken, pork or fish... I serve this with when I cook plain old chicken in the skillet and it makes it look fancy ; )

INGREDIENTS:

1 tsp grated lemon zest
2 garlic cloves, minced
1/2 tsp minced fresh rosemary
1 pint cherry tomatoes, halved
1/4 C pitted Kalamata olives, chopped coarse
2 T EVOO
   salt and ground black pepper

DIRECTIONS:

1.  After removing cooked protein from skillet, add lemon zest, garlic and rosemary to oil left in skillet, return to medium-high heat and cook until fragrant (30 seconds)

2.  Add tomatoes and olives and cook, scraping up any browned bits, until tomatoes are hot and lightly wilted, about 4 minutes

3.  Stir in any accumulated meat juices and olive oil.  Season with salt and pepper to taste.

Penne with Chicken, Broccoli, and Sun-Dried Tomatoes

INGREDIENTS:

1 lb boneless, skinless chicken breast cut into thin strips
salt and pepper
4 T unsalted butter
1 onion, minced
6 cloves garlic, minced
1/4 tsp red pepper flakes
2 tsp fresh minced thyme
1/2 C dry white wine
1 1/2 C low sodium chicken broth
2 tsp cornstarch dissolved in 1 T water
4 C broccoli florets (12 oz)
1/2 lb penne (2 1/2 C)
1 C oil packed sun dried tomatoes, rinsed and sliced thin
1 C grated asiago cheese, plus extra for serving

DIRECTIONS:

1.  In a large pot, bring 4 quarts of water to a boil.

2.  Season chicken with salt and pepper.  Melt 1 T butter in 12-inch skillet over high heat until just beginning to brown.  Add chicken, single later and cook without stirring for 1 minute.  Stir chicken and continue to cook until most, but not all of the pink color has disappeared and the chicken is lightly browned around the edges (about 2 mins).  Transfer chicken to clean bowl and set aside.

3.  Add 1 more tablespoon of butter to skillet and melt over med-high heat.  Add onion and 1/4 tsp salt and cook until softened, about 5 minutes.  Stir in garlic, red pepper flakes, and thyme and cook until fragrant.  Stir in wine and cook until nearly evaporated, about 2 minutes.  Stir in the broth and dissolved cornstarch mixture and simmer until slightly thickened, about 2 mins.  Remove skillet from heat, cover and set aside.

4.  Add broccoli and 1 tsp salt to boiling water and cook until broccoli is tender but still crisp in center, about 2 mins.  Using slotted spoon, transfer broccoli to large paper towel lined plate and set aside.

5.  Return water to boil, stir in penne and cook until al dente.  Reserve 1/2 C cooking water, drain the pasta, return to pot.

6.  Stir remaining 2 T butter, sun dried tomatoes, 1 C Asiago and chicken with any accumulated juices into sauce in skillet.  Return sauce to simmer and cook until chicken is cooked through, about 1 minute.  Stir sauce mixture and broccoli into penne.  Season with salt and pepper, adding reserved pasta cooking water as needed to loosen sauce. 

Serve immediately, passing extra asiago at table

Thai Chopped Chicken Salad (for Kristin)

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

A simple chopped chicken salad with lots of Thai flavors.

INGREDIENTS

Chicken
• 1/4 cup vegetable oil
• 2 tablespoons rice vinegar
• 1 Tbsp sugar
• 1 clove garlic, chopped
• juice of 1 lime
• dash of salt
• 1 medium boneless, skinless chicken breast (6-8 oz)
Salad
• 4 cups chopped romaine
• 2 cups chopped napa cabbage
• 2 cups chopped red cabbage
• 1 cup diced cucumber
• 1 cup edamame, cooked
• 1 cup shredded carrots
• 1 cup chopped red bell pepper
• 1/4 cup chopped green onions
• 1 cup cilantro, chopped
• peanuts, for topping
Dressing
• 4 tablespoons rice vinegar
• 4 tablespoons Thai sweet red chili sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• salt and pepper, to taste

Marinate the chicken for at least 30 min and cook as desired.  Toss it all together and chow!  I skipped the red cabbage, and didn't have edamame or peanuts.  It was still delicious.  I especially love the dressing!  If you want to simplify it, I'm sure you could use any leftover chicken or rotisserie.  It would even be tasty without chicken.

Best Ever Black Bean Soup

Ingredients:
2 cans black beans, drained not rinsed
2 cans chicken broth
1 Tbsp olive oil
1 c diced onion
2 cloves minced garlic
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
fresh pepper (to taste)
White rice
cotija, cilantro, and avocado for garnish

Saute onion and garlic in olive oil.  Add spices, cooking until fragrant.  Pour in chicken broth and beans, bring to simmer.  Use an immersion blender to slightly puree the soup.  Serve over rice and top with cheese, cilantro, and diced avocado.  I have to double this recipe for my family.