Monthly Archives: July 2013

Buffalo Popcorn

Sometimes you are just sitting there watching tv and you realize you just want something.  Not that you are hungry but you are also not content.  You just want a snack.  It’s so easy to grab a bag of popcorn and throw it in the microwave for a few minutes which is a great healthy snack.  But why not jazz it up a little bit like this Buffalo Popcorn?  (I mean, don’t we seem to be adding buffalo sauce to just about everything these days?)

Butter, hot sauce and honey are melted together and poured slowly over warm, fresh popped popcorn (either bagged microwave popcorn or corn kernels will work) before being tossed slightly until slightly sticky, slighty sweet and slightly spicy.  I used Frank’s Buffalo Sauce in place of regular hot sauce just because I had it on hand so use whatever your favorite hot sauce is that you have around.  The buffalo-butter sauce softens up this popcorn a bit, making it gooey and the honey gives it that sweetness you get from kettle corn.  Once you get this sauce on your fingers, there’s no point in licking it off; just dig right in for another handful.  This popcorn won’t make it through a whole movie so you might want to make a couple batches.

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The ingredients:

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In small pan, melt butter; whisk in hot sauce, honey and 12 tsp. salt.Place popcorn in large bowl.  Drizzle with butter mixture; toss and season.

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Additions:  None

Omissions:  None

Substitutions:

  • Frank’s Buffalo Sauce

Overall Rating:  Love It

Source:  EveryDay with Rachael Ray Magazine

Tropical White Sangria

If I could look up sweltering summer day in the dictionary, it might have shown a picture of this past weekend.  I think my air conditioner ran non-stop for three days because it just couldn’t hit a cool temperature.  Anyway, when faced with a sweltering summer day, why not have a fruity sangria to cool off, right?  I love a good sangria and I also love how they can be adapted to whatever season you are in.  With so many bright and fresh fruit in abundance right now, what a great way to get your fruit intake while also taking the edge off.  Personally, I prefer a good white sangria over a red sangria but maybe I only say that because white sangria is just so perfect on a bright sunny day in July.  (I may change my mind come next January.)  This Tropical White Sangria lived up to every expectation I had and was perfect over the past few ridiculously hot days.

A crisp Sauvignon Blanc is mixed with a little bit of orange liqueur and tons of fresh summer fruit like oranges, kiwis, grapes, mango and strawberries.  I substituted nectarines for the oranges just because the nectarines looked so good when I was buying my fruit (and after all, it’s the same color family so why not, right?).  In my opinion, use any fresh fruit that appeals to you because really, you can’t go wrong.  The orange liqueur slightly mellows out this sangria which is even better on the second day making this so easy to go down.

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 The ingredients:

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 In a 1/2-gal. pitcher, combine all fruit except the strawberries.

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 Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours.

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 Just before serving, stir in the strawberries.

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Additions:  None

Omissions:  None

Substitutions:

  • Nectarines

Overall Rating:  Love It

Source: EveryDay with Rachael Ray magazine

SoCal Guacamole Burger

Happy 4th! I hope everyone is relaxing and enjoying the day today whether you are somewhere near water, at a barbecue, or just hanging out at home. It seems only fitting to me that we all have burgers and dogs so I decided to make these SoCal Guacamole Burgers.

Basic burgers (which I made with 93% lean ground turkey) are topped with a creamy guacamole made with avocado, sour cream, mayonaisse, tomato, and jalapeño. Alfalfa sprouts add a fresh flavor and crunch and bring a healthy twist. Served with whole wheat buns, these burgers might be a little different than what you are used to but if you like guacamole, these should be right up your alley. No matter what kind of burger you are having today, enjoy the day and have a safe and Happy 4th of July!

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 The ingredients:

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  Preheat grill to medium-high heat.  Place half of avocado in a bowl; mash with a fork until almost smooth. Add sour cream, mayonaisse, lime juice and cumin to bowl; stir to combine. Dice remaining half of avocado.

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 Add diced avocado, tomato, jalapeño, and 1/8 teaspoon salt to bowl; stir gently to combine.

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 Divide meat into 4 equal portions. Gently shape each portion into a (1/2-inch-thick) patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 3/8 teaspoon salt and pepper. Place burgers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.

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 Place 1/4 cup sprouts on bottom half of each bun; top each with 1 patty, about 3 tablespoons guacamole, and top half of bun.

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 Additions:  None

Omissions:  None

Substitutions:

  • Ground turkey
  • Broccoli sprouts

Overall Rating:  Love It

Source:  Cooking Light Magazine

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