NATIONAL POPCORN DAY: DOUBLE CHOCOLATE DRIZZLE KETTLE CORN RECIPE

National Popcorn Day!

Popcorn is one of my all-time favorite party foods. There is just so much you can do with it. I like to season it with different spices or even herbs. Rosemary-Sea Salt is one of my favorite combos. For something over the top and decadent, try this one. White and dark chocolate. Salt. Popcorn. What's not to love?

Double Drizzled Kettle Corn - white and dark chocolate over salty popcorn. Decadent. Delicious. Deadly addictive! Photo credit: Tamika Moore/Birmingham News

DOUBLE DRIZZLE KETTLE CORN 

INGREDIENTS 

¼ cup vegetable oil

3/4 cup popcorn kernels

3 tablespoons sugar

1 ½ teaspoons Kosher salt

½ cup bittersweet chocolate chips

½ cup white chocolate chips

DIRECTIONS:

In a large pot or stock pot with a lid, heat the vegetable oil over medium high heat. Add the popcorn. When the oil begins to hiss, sprinkle the sugar over the kernels. Cover with the lid. Hold the lid down with a potholder and shake the pot over the heat until the popping begins. Shake vigorously until the popping begins to slow down. (It goes from popped to burnt very quickly) Remove from the heat; toss with the salt. Line two baking sheets with parchment paper. Spread the popcorn out onto the pans, being careful not to overlap the kernels.

Melt the chocolate separately in a heatproof bowl over a double boiler. Stir frequently and keep the heat low because the chocolate will burn easily.

Dip a fork in the chocolate and drizzle it over the popcorn. Do the same with the white chocolate. Allow to set until dry. Break into pieces to serve. You can store it in an airtight container in a cool spot for up to a week. 

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MY EASY SUPER BOWL PARTY PLAN: HOST A SOUPER BOWL SOUP SHOWDOWN

The Super Bowl happens this weekend but you still have time to plan something to get the gang together to watch the game. Why not throw a Super Bowl Soup Showdown and recipe exchange? It's one of my easiest and fastest parties to pull together--- you can actually watch the game and have fun at your own party. A soup buffet is really the perfect foundation for a party. Warm, comforting, affordable, easy to serve, easy to prepare in advance, and everyone loves soup!

ADVANCE PLANNING:

Invite your friends over to watch the big game and issue the SOUP SHOWDOWN CHALLENGE. Ask everyone to make a big pot of their favorite soup for the competition and bring printed copies of the recipe to share.

Also ask them to bring their soup in a Crock-Pot or slow cooker to keep it warm for serving. It is always a good idea to have guests tell you what they plan to bring so you don’t end up with six different versions of chicken noodle. One of our favorites was Jean's Reuben Chowder. Get the recipe... 

One of my favorite soup recipes is this Sausage, White Bean, and Escarole Soup. Get the recipe...

You supply the beverages. Also supply loaves of crusty bread, crackers, and a condiment bar of mix-ins and toppings for the soup like: croutons, bacon, different cheeses, sour cream, green onions, chives, Tabasco or your favorite hot sauces.

Offer a few snacks, too. Wings, like my Spicy Diablo Baked Chicken Wings, are a Super Bowl standard but your menu doesn’t have to be heavy on the calories. Set out bowls of grapes, those small sugar pears, cherries, or toasted nuts. Make a cheese board and cut fruit or veggies with a healthy yogurt dip.

You’ll want to have dessert or something sweet. I’d keep it very simple with a one-pan recipe like brownies, bread pudding, or a pound cake. For something portable and extremely easy, my Indoor S’mores are perfect for a party. They take about 10 minutes to make and everyone loves them. Get the recipe...

It is okay to use disposable plates, spoons, and napkins for this kind of party. If you want to use disposable for the soup, I’d suggest the insulated paper coffee cups since guests will be tasting all of the different soups to vote on a favorite. You can find these at almost any store these days. (Tip: Chinet makes cute square disposable white plates that are made in the USA of recycled materials)

Make up a card for each soup with a number and the name of the soup. I have little chalkboards I use for this kind of thing. You can buy or make your own with some wood and chalkboard paint.

Make ballots so guests can vote for their favorite soup and award prizes for the winners. Kitchen gadgets are always a fun prize. Or a huge ladle "trophy" that changes hands each year.

ON GAME DAY:

Clear off all of your kitchen counters or the kitchen island. Or you can set up stations around the room to serve the different soups with a central condiment station. Be sure to have plenty of spoon rests, ladles, and bowls placed at each station.

Ice down your drinks and make sure to have plenty of clean ice available for serving.

Number all of the entries as they arrive.

At half-time, award the prizes.

Re-stock the bar and replenish condiments, utensils, and ice as necessary.

GET MORE SOUP RECIPES INCLUDING MY MOST POPULAR SOUP RECIPE EVER, MY ROASTED BUTTERNUT SQUASH SOUP!

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RECIPE: JEAN'S FAVORITE REUBEN (CORNED BEEF) CHOWDER

I have the best friends. My high school friend Jean, who is an amazing mom to five kids, shared her favorite soup recipe with us a while back. It's been on my blog for five years and people still comment that it is one of their favorite cold weather recipes. Thank you, Jeano, for sharing it with us!

Jean needs to feed an army so this recipe can be easily halved if you don't want to make a big batch.

JEAN'S FAVORITE REUBEN CHOWDER

INGREDIENTS

1 pound unsalted butter

2 cups all-purpose flour

1 cup celery, finely diced

1 cup green onion, finely diced (use the white only, save the green for garnish)

2 gallons milk

4 quarts heavy cream

½ cup chicken base (find these in the same aisle you find boullion cubes; McCormick or Superior Touch brands are both good)

½ cup ham base (same as above)

1/3 cup caraway seeds

1 cup sauerkraut

2 pounds corned beef brisket (make your own or buy from your favorite deli)

Salt and pepper to taste

2 pounds potatoes, cubed

DIRECTIONS:

For the roux: Melt the butter. Add onions and celery and cook until tender. Stir in the flour. Cook the roux for five minutes over medium heat, stirring constantly. Whisk in the liquid ingredients, a little at a time. Then add the remaining ingredients except the potatoes. Stir frequently to keep from sticking. Meanwhile, cook the potatoes in boiling water until fork tender, drain. Add to chowder after it thickens.

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