Start with air-popped or microwaved (not the kind you get at the market) popcorn. You want the lightest, fluffiest result without oil.

Then, to get the flavors to stick to your popcorn, try putting the popped kernels in a large bowl and spraying them two or three times with cooking spray, tossing after each spray. Add one of these spice mixtures or just salt, toss again, and your popcorn is ready to enjoy.

About unpopped kernels: It is the superheated water vapor in the kernels that blows them up, and too many unpopped kernels are a sign of dried-out popcorn. Store popcorn in an air-tight container at room temperature for no longer than six months. Don’t store it in the freezer or refrigerator since the chill can dry out the kernels.

If you’re getting too many unpopped kernels, next time drop the kernels in a jar, add a tablespoon of water, cover and shake vigorously for a minute or two. Drain off any excess moisture and pop. They should pop much better.

Southwestern Spiced Popcorn

Makes 4 servings

POINTS® value per 2-cup serving: 1 (note: a 1-cup serving has a POINTS value of 0)

Ingredients

• 8 cups air-popped popcorn

• Nonstick spray

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika, preferably smoked paprika

• 1 tsp salt

• 1/2 tsp garlic powder

Instructions

1. Place popcorn in a large bowl; spray with nonstick spray, tossing well.

2. In a small bowl, stir together the chili powder, cumin, paprika, salt and garlic powder. Sprinkle over the popcorn, tossing all the while, until well coated.

Cinnamon-Spice Popcorn

Makes 4 servings

POINTS® value per 2-cup serving: 1 (note: a 1-cup serving has a POINTS value of 1)

Ingredients

• 8 cups air-popped popcorn

• Nonstick spray

• 1/4 cup powdered sugar

• 2 tsp ground cinnamon

• 1/4 tsp ground or freshly grated nutmeg

• 1/4 tsp ground allspice

Instructions

1. Place the popcorn in a large bowl; spray with nonstick spray, tossing well.

2. In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg and allspice. Sprinkle over the popcorn, tossing all the while until well coated.

Parmesan-Thyme Popcorn

Makes 4 servings

POINTS® value per 2-cup serving: 2 (note: a 1-cup serving has a POINTS value of 1)

Ingredients

• 8 cups air-popped popcorn

• Nonstick spray

• 1/4 cup finely grated Parmigiano-Reggiano

• 2 tsp dried thyme

• 1/2 tsp garlic powder

• 1/2 tsp salt

Instructions

1. Place the popcorn in a large bowl; spray with nonstick spray, tossing well.

2. In a small bowl, mix together the cheese, thyme, garlic powder and salt, then sprinkle over the popcorn, tossing all the while until well coated.

Greek-Spiced Popcorn

Makes 4 servings

POINTS® value per 2-cup serving: 1 (note: a 1-cup serving has a POINTS value of 0)

Ingredients

• 8 cups air-popped popcorn

• Nonstick spray

• 1 Tbsp dried dill

• 1 Tbsp dried ground lemon peel

• 1 tsp salt

• 1/2 tsp onion powder

Instructions

1. Place the popcorn in a large bowl; spray with nonstick spray, tossing well.

2. In a small bowl, whisk together the dill, dried ground lemon peel, salt and onion powder. Toss the spice mixture with the popcorn until well coated.

Ranch Popcorn

Makes 4 servings

POINTS® value per 2-cup serving: 1 (note: a 1-cup serving has a POINTS value of 1)

Ingredients

• 8 cups air-popped popcorn

• Nonstick spray

• 2 Tbsp dry buttermilk

• 3/4 tsp salt

• 1/2 tsp onion powder

• 1/2 tsp dry mustard

• 1/4 tsp garlic powder

• 1/4 tsp freshly ground pepper, preferably white pepper

Instructions

1. Place the popcorn in a large bowl; spray with nonstick spray, tossing well.

2. In a small bowl, whisk together the dry buttermilk, salt, onion powder, dry mustard, garlic powder and pepper. Sprinkle over the popcorn, tossing until well coated.

]]> http://www.5steps2.com/5-popcorn-recipes/feed/ 1 http://www.5steps2.com/the-egg-and-i/ http://www.5steps2.com/the-egg-and-i/#comments Sat, 12 Jan 2008 18:37:05 +0000 MrSixties http://www.5steps2.com/?p=6 Saturdays should be for fun, so Saturday posts should be as well. I know deviled eggs are not for everyone, but I like ‘em, so here’s five ways to make them:

Deviled Eggs — 5 Ways by Brandie Valenzuela

Deviled Eggs are a delicious treat at time. Many cooks prepare them for get-togethers, picnics, and potlucks, but they are also wonderful addition to your family dinner, and a great to use up those extra Easter eggs the kids hunted for!

Below I have compiled five different deviled egg recipes, along with the directions for cooking the perfect hard boiled egg. You will find that deviled eggs are simple to make and extremely versatile.

How To Cook Perfect Hard Boiled Eggs

Place a desired amount of eggs in a saucepan.

Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.

Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly.

Remove the saucepan from the heat and cover.

Allow the water and eggs to stand for 18 – 20 minutes.

Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.

To Peel Your Hard Boiled Eggs

With a hard boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water. Use your peeled hard cooked eggs in any of the recipes below.

Simple Deviled Eggs

6 hard-cooked eggs, peeled

3 tablespoons mayonnaise, salad dressing

OR

3 tablespoons half-and-half

1/2 teaspoon ground mustard (dry)

1/8 teaspoon salt

1/4 teaspoon pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with

egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Crunchy Garden Vegetable Deviled Eggs

6 hard-cooked eggs — peeled

3 tablespoons fat-free mayonnaise or salad dressing

1 tablespoon finely chopped red bell pepper

1 tablespoon finely chopped green onion

1 teaspoon mustard

1/4 teaspoon salt

Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.

Breakfast Deviled Eggs

12 hard-cooked eggs, peeled

1/2 cup fat free plain yogurt

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup cooked, crumbled bacon

1/4 cup parsley — chopped

Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper.

Pipe yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.

Spicy Deviled Eggs

12 hard-cooked eggs

2/3 cup mayonnaise

OR

2/3 cup salad dressing

1/3 cup finely shredded smoked Cheddar cheese

1 teaspoon lemon juice

1/4 teaspoon seasoned salt

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper (cayenne)

Pimiento strips

Shell eggs; cut in half. Remove yolks; set whites aside. Mash yolks well in medium bowl; beat in all remaining ingredients except pimiento strips until fluffy. Using a pastry bag, pipe yolk mixture back into whites. Cover and chill. Before serving, garnish eggs with two strips of pimiento criss-crossed atop.