Rosemary Black Pepper Popcorn

When I was growing up popcorn was my favorite snack. Throw a bag in the microwave after school, and I was good to go until dinner! And sometimes popcorn was dinner and sometimes it was breakfast too. And don't even get me started with how much popcorn we ate in college!

A while ago I stopped buying microwave popcorn, but I love making popcorn on the stove top. It tastes so much better than microwave popcorn, and it's almost as fast.

And while the popcorn is popping I love melting butter and adding seasonings to flavor the popcorn. I love adding flavors and combinations to spice up popcorn. Here rosemary and black pepper combine with melted butter to add depth.

Rosemary is such a great addition to popcorn and black pepper adds another hit of flavor to punch up the popcorn. Salt and butter tie it all together, and you just can't stop eating the rosemary black pepper popcorn! I love trying new flavors, and now I can't stop adding things to popcorn!

Rosemary Black Pepper Popcorn

Author: Happy Food Happy Home

Serves: 1-2

1 tablespoon coconut oil

¼ cup popcorn kernels

2 tablespoons salted butter

1 teaspoon chopped rosemary

1 teaspoon black pepper

Kosher salt to taste

1. Heat coconut oil* over medium high heat in a medium sauce pan with a lid.
2. Heat the oil until it bubbles around a popcorn kernel dropped in.
3. Add the popcorn to the hot oil. Toss around in the oil to coat.
4. Toss the kernels every minute or so until the popcorn is fully popped—when the pauses between the pops are longer than 10 seconds and few kernels remain the pot. Remove from heat.
5. Combine the butter, rosemary, and pepper in a glass measuring cup.
6. Microwave for 20 seconds, stir, and microwave for 10 more seconds until the butter is melted.
7. Add half the popcorn to a large bowl. 
8. Drizzle half of the butter mixture over the popcorn. Sprinkle a pinch of kosher salt over the popcorn. Use a spoon to toss together.
9. Add the remaining popcorn, drizzle with remaining butter, and sprinkle with more salt. Toss to combine.
10. Eat and enjoy!!

*You can use vegetable oil in place of the coconut oil

I still love to eat popcorn, and probably eat too much of it! But changing the flavors I add to popcorn makes it a super delicious treat!

Cheesy Loaded Baked Potato and Leek Soup

It's fall y'all!! And as it has been raining and chilly around here for the last week or so, it's the perfect time for soup!  Oh, who am I kidding; I always think it's the perfect time for soup.  It drives Dustin crazy because he doesn't really like soup and I want it all the time.

So to make it up to him, I try to make really hearty, delicious soups that will fill him up.  Cheesy Loaded Baked Potato and Leek Soup fit the bill;  the potatoes and leeks fill up the silky, creamy, cheesy soup base.  Then you top it all off with more bacon, more cheese, and whatever else fits your fancy.   

The soup base (liquid? soupy parts? I don't know..) is made with chicken broth, and then cream cheese and monterey jack cheese are added and melted into it.  The result is a super creamy, silky soup that is full of delicious cheesy flavor.  It's not like eating a giant bowl of cheese--not that I would have a problem with that.  It's more like the most delicious bowl of creamy potato soup you've ever had!

I make a really a soup with a similar cheesy base, and this soup came to me as we were driving to our hotel on our last night in California.  Maybe I was subconsciously dreading the cold and rainy we were coming home to?  This soup came together wonderfully, and I can't wait to make it again.  Thank you, long California drives, for coming up with this delicious soup!

Cheesy Loaded Baked Potato and Leek Soup
author: Abby at Happy Food Happy Home
makes 4 generous servings (easily doubled)

1 piece of bacon
1 tablespoon butter
2 cups diced leeks (1 medium leek)
1/2 teaspoon black pepper
pinch of cayenne pepper
4 cups diced waxy potatoes (I used Yukon golds)
4 cups chicken broth
1/2 cup shredded monterey jack cheese (don't use pre-shredded!)
1 teaspoon cornstarch
1/2 block cream cheese (1/2 cup)
1 teaspoon chopped fresh parsley

Toppings
Crumbled Crispy Bacon
Sour Cream
Chives

1. Cut your bacon into strips.  Add bacon to a cold dutch oven or soup pot.  Heat over medium heat until the bacon is crispy. 
2. Remove the bacon from the pot leaving the bacon grease behind.  Set bacon pieces aside for topping later.  
3. Slice leek in half length wise, then cut into thin strips. Place is colander and rinse the leeks thoroughly with cool water.  
4. Add butter and leeks to the pot.  Stir everything together and cook until leeks have softened, about 5 minutes. 
5. Add black pepper and cayenne to leeks and stir. Toast for about 30 seconds. 
6. Add potatoes and chicken broth.  The chicken broth should cover the potatoes--if not add water to cover.
7. Place lid on pot and bring soup to a boil. Allow soup to boil for about 20 minutes until the potatoes are cooked through.  
8. Lower heat to a simmer. 
9. Cut the cream cheese into small cubes and add to the soup.  Stir occasionally and allow to melt. 
10. Shred the monterey jack cheese and toss with the cornstarch.  
11. Once the cream cheese has melted, add the monterey jack in two batches to the soup.  Stir thoroughly between each addition. 
12. When the cheeses have melted and combined into the soup, add the parsley and stir to combine. 
13. Remove the soup from the heat and serve.
14. Top with bacon, chives, sour cream, and anything else you normally put on top of baked potatoes!

Notes:  This soup is easily doubled to make more servings!

To Make Vegetarian:  Replace the piece of bacon and butter in Step 1-4 with 2 tablespoons of olive oil. 

Use vegetable broth instead of chicken broth.  

Do not top with bacon :)

Cheesy Loaded Baked Potato and Leek Soup has definitely earned its spot on my soup list.  And Dustin really liked it too!  This would be a perfect soup to invite people over on a chilly evening and share; add some board games, and you've created my perfect evening.  

What's your favorite soup to make when it gets cold?  Chili is on the menu for this weekend!

Grilled Miso Chicken with Quinoa, Edamame, and Corn

Dustin and I got a grill! It is probably the best thing ever right now.  We counted last night and all of our meals but one have been made on the grill for the last two weeks.  I don't know what took us so long to invest in a grill; we obviously were underestimating how often we would use it!

We also got a huge canopy for our back yard.  We had one the previous two years, but a wind storm last year took it out.  The new canopy is really sturdy, so hopefully it will withstand any wind.  And we've been using the canopy this week.  I am so thankful that the weather has been warm and sunny.  I've even been working outside under it!

We feel all set for summer cook-outs and parties.  I can't wait to have people over and enjoy our backyard.  My family is coming over this weekend for Mother's Day and my dad's birthday.  It will be the initiation party for the backyard.  I picture the corn hole boards coming out.  Do you guys play that silly game? Silly cause I'm really bad at it.

But this grilled miso chicken.  It is savory, just a little spicy, and grills up really really well because the miso and the honey caramelize and make perfect grill marks. The flavor is not overwhelmingly soy, but a really nice combination of flavors from the yogurt, lime, and miso paste that impart a deep savory flavor to the chicken.  Just be careful not to overcook the chicken--it should be juicy and delicious from the marinade.

And the quinoa with edamame, and corn is such a great side dish.  The broth flavors the quinoa, and the edamame and corn add a fullness and extra interest to the dish.  The quinoa with edamame and corn is so good it's my lunch today!  I could probably have just eaten it for dinner and been happy.

Grilled Miso Chicken
author: Happy Food Happy Home
serves 4

4 boneless skinless chicken breasts

Marinade

2 tablespoons Greek yogurt

2 teaspoons miso paste

2 teaspoons olive oil

2 teaspoons honey

juice of 1 lime (2-3 tablespoons)

2 tablespoons sliced green onions

2-3 dashes soy sauce

squirt of Sriracha, to taste

¼ teaspoon pepper

pinch of salt

1. Whisk together the marinade ingredients in a glass measuring cup.
2. Place the chicken in a large ziplock bag and add the marinade. Toss everything around in the bag to coat all the chicken pieces.
3. Marinade for at least 30 minutes and up to two hours.
4. Grill the chicken over medium high heat for 5-7 minutes per side, until cooked through.  Cooking times might vary based on your grill.  Alternatively, cook chicken in a cast iron skillet over medium heat until cooked through. 

Quinoa with Edamame and Corn

author: Happy Food Happy Home

serves 4

2 cups chicken or vegetable broth

1 cup quinoa

1 cup edamame

1 cup corn, fresh or frozen

2-3 dashes soy sauce

1 tablespoon sliced green onions

salt and pepper to taste

1. Rinse quinoa.  Bring the broth to a boil.  Add quinoa and boil for 15 total minutes.
2. After 10 minutes add the edamame and cook for 4 more minutes.
3. Add the corn and cook for 1 minute more, until corn is warmed through.
4. Let stand covered with a lid for about 10 minutes. 
5. Fluff the quinoa with a fork.   Mix in the soy sauce, green onions, and salt and pepper. 
6. Serve as a side dish or a vegetarian main dish. 

The quinoa with edamame and corn is literally the most delicious quinoa I've had.  I think it's a combination of cooking it in broth and adding lots of different flavors in--the different flavors help the quinoa pop.  You should try the quinoa with edamame and corn. 

Is the weather where you are as beautiful as it has been here?  Have you been enjoying your backyard?  What's your favorite thing to grill?

Spring Vegetable Risotto

Spring is here! Spring is here! The sun is shining, the grass is growing, things are green and pretty again! Spring is definitely my favorite season--it is just so wonderful after the cold gray winter.

It has been so wonderful to be able to get outside.  I actually ate dinner outside last week!  We've also been doing yard work (not my favorite), going for walks with Boomer, and .  Yesterday I sat on a picnic table in the sun, went for a walk in the woods, and enjoyed the spring sunshine.

I meant to take a photo of the food at Grandma's for Easter yesterday, and I forgot.  I was a little distracted by the eating :)  And also fighting with my cousins, getting my hair braided, and hiding approximately one thousand Easter eggs.  But the FOOD--there are about 40 of us who all go to Grandma's for holidays, and thus there is lots of food.  And it is all delicious.  And I eat way too much.  And that is all.

Dustin went on a business trip last week, and I made one of my favorite foods that happens to not be one of Dustin's favorite foods.  This happened because I made risotto for Dustin a long time ago and let it sit too long before serving it.  Thus it got too tight and sticky, and Dustin will forever think that risotto is heavy.  Risotto is not sticky or heavy! It is delicious and creamy while having no cream in it.  But you do need to serve it right away--if it sits it will get sticky.

Spring vegetable risotto was the culmination of me wanting allthevegetables while I was in the grocery store.  Leeks! Asparagus! Peas! Mushrooms!  Yesyesyes.  The leeks are fragrant and meltingly soft.  The mushrooms provide an earthy flavor and a meaty bite.  Peas are a bright pop, and asparagus is asparagus--the best spring vegetable ever.  And the Arborio rice combines everything together into a creamy and delicious risotto full of spring vegetables and spring flavors.

Spring Vegetable Risotto

author: Happy Food Happy Home

serves 4 large portions or 6 smaller portions

4 ounces baby portabella mushrooms

1 leek, white and light green parts only

½ pound asparagus

1 clove garlic

4 cups low sodium chicken broth

2 tablespoons butter, divided

1 tablespoon olive oil

1 cup Arborio rice

¼ cup dry white wine

zest of ½ a lemon

½ cup peas

½ cup parmesan cheese

1 tablespoon chives

salt and pepper, to taste

1. Prep Vegetables
1. Cut asparagus into 1 inch pieces.  Blanch for 2-3 minutes until asparagus is crisp tender.   Remove to a large bowl.
2. Wash and cut the mushrooms into bite size pieces.
3. Cut leek in half length-wise, then slice.  Place leek in a colander and rinse to remove grit. 
4. Mince garlic.
2. Heat broth in a medium saucepan over medium low heat.  The broth should be warmed through.
3. Heat 1 tablespoon of butter in a dutch oven or high sided skillet over medium heat.  Add mushrooms and cook for about 5 minutes until mushrooms are brown and just starting to release liquid. Remove from the pan to the bowl with the asparagus.
4. Add the remaining tablespoon of butter and the olive oil to the pan.  Heat until the butter is melted.
5. Add the leeks to the pan.  Cook until leeks are tender, 3-5 minutes.
6. Add garlic and the rice to the pan.  Toast for approximately 30 seconds until the garlic is fragrant and the rice smells toasted.
7. Add the wine to deglaze the pan. Use a wooden spoon to scrape any stuck on pieces off the bottom. Cook for about 30 seconds to allow the wine to evaporate. 
8. Add 1 ladle of broth to the rice.  Stir and allow the broth to absorb into the rice.  When nearly all the broth has absorbed add another ladle full.
9. Continue adding broth one ladle at a time.  As the rice cooks allow it to get sticky between each new ladle of broth; this will help the starches release from the rice.
10. When you only have one or two ladles of broth left add the asparagus and mushrooms, the peas, and the lemon zest.  Stir everything together.  Add broth as needed.  Check the rice to make sure it is cooked through and check the seasonings.  Add salt and pepper to taste.   
11. Add the parmesan cheese and the chives. Stir together.  If your risotto is too tight or sticky add a little more broth.  If it is too loose or wet allow to cook until it is the texture you desire.

Note:  This recipe can be made vegetarian by swapping the chicken broth with vegetable broth.  Replace the butter with all olive oil and leave out the parmesan cheese, and it's vegan.

Your risotto is ready to eat!  I can eat a bowl of this as dinner, or add a poached egg on top, use as a side, or mix in some chicken.  Spring vegetable risotto is full of delicious spring vegetables and flavors.  It's like having spring in a bowl! And it's the perfect dish to finally celebrate the arrival of spring.  

Braised Mushrooms

I love mushrooms!  Pizza, omelettes, salads..I love mushrooms on them all.  I found a beautiful big box of baby portobello mushrooms at the grocery store and decided that they needed to be dinner.

After they were washed and cut in big chunks I braised the mushrooms in a little bit of broth to really bring out the mushroomy flavor and create a delicious sauce.  Herbs were added and these braised mushrooms were a tasty dinner when added with mashed potatoes or polenta.

I did try them with pasta, and while very good the sauce kind of got lost beneath the pasta.  When I ate the braised mushrooms with mashed potatoes the sauce got captured and acted a lot like gravy!  It was such a good dinner.

Just a heads up, while braising the mushrooms do cook down a little.  I used 24 ounces of mushrooms, and Dustin and I devoured them as a meal.  I would cook about 48 ounces for 4 people--which is a lot of mushrooms, but they're so good you'll eat them all!

Braised Mushrooms
Author: Happy Food Happy Home

Serves 2

2 tablespoons butter

1 clove of garlic, minced

½ teaspoon oregano

½ teaspoon thyme

salt

½ teaspoon pepper

24 ounces baby portobello mushrooms

1 cup chicken broth

1. Wash the mushrooms. Cut them into large chunks.  I cut most of mine in half.
2. Melt the butter in a large high sided skillet over medium heat.
3. When butter is melted add the minced garlic and toast for 30 seconds.
4. Add the thyme and oregano, and heat for 15 seconds.
5. Add the mushrooms.  Top with salt and pepper  Toss the mushrooms in the butter and herbs, then allow to sit and brown for 1 minute. 
6. After 1 minute stir the mushrooms.  Stir occasionally, about once a minute, until mushrooms start to release moisture--approximately 5 minutes.
7. Add the broth to the mushrooms.  Scrape the bottom of the skillet to release all the delicious flavor there.
8. Bring mixture to a simmer and allow to cook and reduce for about 5 minutes.
9. Taste the mushrooms for seasoning.  Add more as needed. 
10. Serve braised mushrooms over mashed potatoes or polenta. 

To make vegetarian--Replace butter with olive oil or butter substitute, and chicken broth with vegetable broth. 

Braised mushrooms make such a great meal.  They taste meaty and delicious, and are a super filling vegetable based dinner.  I hope you try to make these soon!

Vegetarian Black Bean Soup

I love Panera Bread's black bean soup.  I especially love it served in a bread bowl, but for some reason I always end up at Panera on days with no black bean soup or when they're out of bread bowls.  Sad day lol.  So I decided to take matters into my own hands and make this vegetarian black bean soup at home. I love the subtle spiciness of the soup, and the delicious black beans filling out the soup and my belly.

I toss together the black bean soup when I'm home alone for lunch or when I need a fast filling meal.  I customize the soup with whatever I have on hand.  I love adding toppings such as cheese, avocado, and tortilla chips to customize the bowls of black bean soup.

Try making this black bean soup when you need a great lunch.  And make sure to include toppings! They really make this soup your own.

Black Bean soup

Author: Happy Food Happy Home

makes 2 servings

olive oil

¼ cup diced onion

1 teaspoon chili powder

1 cup vegetable broth

1 can black beans (do NOT drain)

½ cup cooked salsa

toppings-cheese, avocado, extra salsa, crumbled tortilla chips

1. Heat 2 glugs of olive oil in sauce pot over medium heat.
2. Dice onion and add to hot oil.  Cook for approx 5 minutes until onions are soft.
3. Add chili powder.  Toast for 30 seconds.
4. Add vegetable broth, black beans, and salsa.  Bring to a simmer.
5. Use a slotted spoon to remove ¾ of the black beans.
6. You can
• pour the remaining soup into a blender and blend until smooth.
• use an stick blender to blend until smooth.
• Use a potato masher to smoosh the beans remaining in the pot.  All these things help thicken the soup.
7. Add the beans you set aside back to the soup.  Stir everything together. 
8. Serve soup hot with your favorite toppings.

What is your favorite thing from Panera?  Do you have a favorite lunch you make when you're home alone?

Pico de Gallo-Fresh Salsa

Pico de gallo is one of my favorite toppings.  It's perfect as a snack with tortilla chips, topping tacos, and mixed into scrambled eggs.

I love how fast this fresh salsa comes together.  No boiling, no waiting, it's almost as fast as opening a jar of store bought salsa, but it is a billion times tastier. Trust me-one billion times.

All you need to do is combine tomatoes, red onion, jalapeno, cilantro, and lime juice.  All chopped, combine, and toss and your fresh tasty pico de gallo is ready to go!

Pico de gallo is more about ratios than exact amounts.  And though you can adjust the amounts of each, I would leave them pretty close to what I have listed.  Its the combination of the ingredients that make it pico de gallo and not tomatoes with some stuff mixed in.

Pico de Gallo-- Fresh Salsa

1 part tomatoes
1 part red onion
1/2 part jalapeno
1/2 part cilantro
1 lime
1 pinch salt

1. Dice tomatoes into large dice.  Add to large bowl.
2. Dice red onion into small dice.  Add to bowl.
3. Dice jalapeno into a small dice. Remove membranes and seeds to a less spicy pico.  Add to bowl. 
4. Finely chop cilantro.  Add to bowl.
5. Add the juice of half the lime and a pinch of salt.  
6. Toss everything together and taste.  Add more lime juice or salt if needed. 
7. Eat with tortilla chips, use to top tacos, mix into anything and everything.  

For guidance I used cherry tomatoes that I quartered then measured a cup, half a red onion that I diced then measured a cup, 2 large jalapenos diced then measured 1/2 cup, 1 large handful cilantro chopped then measured 1/2 cup, half a lime juiced, and one heavy pinch of salt.  But you can really adjust the amount of salsa up and down to fit your needs! 

The amount of jalapeno and onion might seem like a lot, but that is really where the pico flavor comes through!  Don't skimp because your afraid of the spice--it really becomes a nice flavor balance when everything is mixed together. 

Pico de gallo is a fresh tomato salsa that I love.  I really use it to top everything--I've even used it in place of salad dressing. Give pico de gallo a try, it really is easy to make! 

Spinach Goat Cheese Salad with Blood Orange Vinaigrette

Blood orange season is here.  The delicious ruby fruits are only available for a short time.  Blood oranges are sweet and fruity; they also have less of an acidy bite than normal oranges.

I've been experimenting with and eating these blood oranges since I found them in the grocery store last week.  Stay tuned for blood orange curd with panna cotta, and blood orange and dark chocolate scones.

I love fruit in spinach salads; the blood oranges pair so well with the tangy goat cheese and the bright happy blood orange vinaigrette tops it all off. I might have eaten this salad for lunch every day this week.  And I will probably be able to keep eating this salad until the blood oranges disappear again.

Spinach salad is infinitely adaptable, and this one is no different.  Add some nuts (candied walnuts would be great), more cheese, different cheese, different fruit.  Experiment and play until you're super happy with what you're eating.  But don't skip the blood orange vinaigrette--it's the best part.

Spinach Salad

2 cups spinach leaves
1 blood orange
1/2 slice of goat cheese
blood orange vinaigrette

1. Wash your spinach leaves and pile them on a plate. 
2. Peel your blood orange slice it into quarter inch rounds.  I peeled it normally and ate the outer membrane, but you can peel it with a knife if that floats your boat. Place blood orange on top of spinach leaves.
3. Use your fingers to pull small chunks of goat cheese and scatter them around your salad.  
4. Dress with the blood orange vinaigrette on top and enjoy!

Blood Orange Vinaigrette 

2 tablespoons blood orange juice (from about 1 orange)

1 tablespoon plus 2 teaspoons lemon juice

1 1/2 teaspoons Dijon mustard

squeeze of honey

salt and pepper to taste

1/2 cup of olive oil--good quality and tasty

1. In a mason jar combine blood orange juice, lemon juice, mustard, honey, and olive oil.  
2. Tightly place a lid on your jar, and vigorously shake to combine all the ingredients.  
3. Taste your vinaigrette and add salt and pepper.  Shake and taste again.  It is sometimes easier to taste dressing if you dip a lettuce leaf into it.  Add more salt or pepper if necessary. 
4. Drizzle over your favorite salads and try it on the one above!

This salad is so delicious, and it's full of vitamins and minerals which are totally helping me get over the winter doldrums. 

What's your favorite winter fruit? What are you cooking that's helping beat the winter blahs?