Kettle corn with Stevia

We really like popcorn as a snack at our house.  Except in a real pinch, we do not go for the microwaved stuff, but instead use a whirley pop.  If you have never seen one, google it.  They are great.  It takes just a little more effort than the microwave, tastes better, is customizable, and is better for you.  Sometimes we put a little too much salt on it, but that is about it.

Until very recently, I was the only one in the house who ever expressed a like for kettle corn, so we just stuck with the plain and simple.  However, Olivia bought some kettle corn for a fundraiser at school last week and said she liked it.  I decided to try to make some, but was not really keen on pouring a bunch of sugar (and the calories) onto our popcorn. Just a little research on the internet led me to a simple recipe (really a combination of different ones I ran across) using Truvia (a combination of Stevia and erythritol) that I use in some of my other cooking.  (Fair warning, I do not know exactly how many calories are in the erythritol, but I am pretty sure the Truvia is insignificant versus a comparable dose of sugar.)

Directions:

1. Put whirley pop on stovetop on low heat.
2. Put just a little oil (I use olive oil) in the bottom.  I do not measure it, but it is probably 1/2 tablespoon.
3. Increase the heat to medium.
4. When the oil starts to smoke add 1/3 cup or a little more of popcorn kernels and 4 packets of Stevia.
5. Quickly place the lid on the whirley pop, and increase the heat to medium high.
6. Turn the crank on the whirley pop constantly.
7. When the popping slows, take off the stove.
8. Pour into a bowl.
9. Add salt and butter to taste, if you like, but try it without first.

Olivia’s Presidents Cake

Olivia is now seven years old.  We took a short trip a few weeks ago for a combined birthday celebration with her brothers, but we also let her BFF, Pressley, come over to spend the night.  After the girls had dinner out, it was back to the house to celebrate with the patriotic cake of Olivia’s choice.  She LOVES history and asked for a cake with all of the presidents.  Karen could not fit 44 onto this giant cupcake cake, but …

Olivia, Pressley and the cake

Olivia also asked for (and Karen made) an American flag cake.

Chocolate Brownie Cookies

For Mother’s Day, I have to include a recipe that Karen likes.  This means it ABSOLUTELY MUST come from some other source, and that I ABSOLUTELY CANNOT tinker with it in any way.  For Karen, eating chocolate is right up there with shopping and taking pictures, so my choice is Southern Living’s Chocolate Brownie Cookies.  I am not a chocoholic like my wife, daughter, and mother-in-law, but I must admit, these are good.  As with most cookies, they are best still warm from the oven with a little Blue Bell homemade vanilla.

Ingredients:

1/2 cup butter

4 (1 ounce) unsweetened chocolate squares, chopped

3 cups semisweet chocolate morsels, divided

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

4 large egg

1 1/2 cups sugar

2  teaspoons vanilla extract

Directions:

1.  Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate  morsels in a large heavy saucepan.
2. Cook over low heat, stirring constantly, until butter and chocolate melt; then let cool.
3.  Combine flour, baking powder, and salt in a small bowl; set aside.
4.  Beat eggs, sugar, and vanilla at medium speed with an electric mixer.
5. Gradually add dry ingredients to egg mixture, beating well.
6. Add chocolate from saucepan to mixture; then beat well.
7. Stir in remaining 1 1/2 cups chocolate morsels.  (For better results refrigerate the dough overnight.)
8.  Drop dough by spoonfuls 1 inch apart onto baking sheets lined with parchment paper or silicone baking liner.  (Again, for better results, place the baking sheet in the freezer for a while beforehand.)
9.  Bake at 350˚ for 10 minutes.
10. Cool slightly on baking sheets; then remove to wire racks to cool completely.

Happy Mothers’ Day!

William, Olivia, and Matthew

Each of the kids wanted a different cookie to celebrate Mothers’ Day, so for our family get-together, I made  White Chocolate and Cranberry Cookies for William, chocolate brownie cookies (recipe soon) for Olivia, and “Me and My Daddy’s Favorite Cookies” for Matthew. Just like her kids, Mommy loved all three.

I started Mothers’ Day with a breakfast of waffles, bacon, and hash brown casserole for Mommy, Olivia, Matthew, William, and Robbie and Sarah (their cousins visiting from Raleigh). It was delicious if I do say so myself.

After church, we then had an extra-large mid-afternoon meal, with 16 or so in attendance to celebrate Mother’s Day, Olivia’s recent ascendancy to the age of 7 and cousin Mela’s birthday. The main course was heretical hamburgers with caramelized onions- or perhaps it was the cookies.  There was lots of help in the kitchen, but special thanks to Aunt Helen who always makes sure we get it done.

Thank you to all of the others out there, starting with Nana, Grandma Frances, and Karen.

The girls on Mothers' Day

The boys (except me) on Mothers' Day

Weaverville Chicken Chili

I “pigged” out this weekend with my favorite after having too much of the Caramel frosted pound cake last week.  Nw it is time for a little restraint and a little lower calorie eating for a few days.  This is not something that I have cooked on the Big Green Egg, but it is delicious, and, if you leave out the optional items, amazingly low calorie and “good for you.”

Weaverville Chicken Chili

 Ingredients:

1 pound chicken breast  , in 1/2 inch cubes

1 large onion, chopped

1 1/2 tsp. garlic powder

1 tbsp. olive oil

31 ounces northern beans, drained and rinsed

14.5 ounces chicken broth

8 ounces green chilies, chopped

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 cup sour cream, optional

1/2 cup whipping cream, optional

Directions:

1. Place olive oil, chicken, onions and garlic powder into a large pan and saute until the chicken is no longer pink.
2. Add all other non-optional ingredients.
3. Bring to a boil.
4. Reduce heat and simmer uncovered for 30 minutes.
5. Remove from stove and stir in optional ingredients if desired.