Whether it’s Family Game Night or it’s a game on the TV, these 2 recipes are sure to please!!
3 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons vegetable oil
1 cup unpopped popcorn
½ cup finely grated Parmesan
½ teaspoon cayenne pepper (optional)
In a small saucepan over medium heat, melt butter. Add garlic and cook 1 minute, stirring, then remove saucepan from heat and set aside to cool slightly.
Use an air popper to pop your pocorn following the manufactuer’s directions or pop it on the stove by following these directions:
Warm vegetable oil in a large, deep pot with a tight-fitting lid over high heat. When oil is hot, add unpopped popcorn, cover pot, and cook 1 minute. Vigorously slide pot back and forth over burner until popcorn begins to pop. Continue cooking and shaking pot until popping subsides, about 5 minutes. Remove pot from heat and transfer popcorn to large serving bowl.
Pour butter-garlic mixture over popcorn, sprinkle with Parmesan and cayenne and toss to coat. Season with salt and serve.
Nutritional Information Amount per serving
Calories: 73 Fat: 4g Saturated fat: 2g Protein: 2g Carbohydrate: 7g Fiber: 1g Cholesterol: 7mg Sodium: 97mg
All You, JANUARY 2012: Garlic-Parmesan Popcorn
Mitzi’s Chicken Fingers: Thses are the best chicken fingers I have ever made! I used my deep fryer instead of a dutch oven and they were perfect.
FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste
FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3″-long-by-1″-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying
1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.
2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.
Reader’s Digest, Jan. 2012: Mitzis Chicken Fingers