Strong Independent Popcorn Who Don’t Need No Microwave!

When I first came across this recipe from Portlandia, my eyebrow curled up. Really, a popcorn recipe?

Then I remembered that there are such things as cheddar and caramelized popcorn. I tend to be a movie theater popcorn purist. I don’t even like to butter mine. It gets too greasy and if the popcorn is done right from the get go with seasoning and etc, it’s not needed. In my opinion.

I’m a strong independent woman who don’t need no butter, but this recipe is of the nacho cheddar variety and let’s face it, I’m a cheesy person. Maybe it’s time I allow some cheese in my popcorn.

What you’ll need

  • 1/4 cup cheddar cheese powder or a packet of cheese from a mac and cheese mix (but then you don’t have cheese for your mac and cheese and that’s upsetting to me)
  • 1 tablespoon of nutritional yeast
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of chipotle powder
  • 1/4 cup plus 2 tablespoons of vegetable oil
  • 2/3 cup of popping popcorn
  • 4 tablespoons of butter, melted
  • Salt

In an appropriately sized bowl, mix all your powders and the yeast.

Then in a large pot, heat the oil and then add the popcorn. Cover slightly with a lid and pop the corn over medium heat.

Once the kernels have popped pour the popcorn into a bowl and dump the melted butter on it. Toss until butter has coated evenly, then add half of your powder mixture and toss again. Once you’ve felt it’s been tossed enough, add the rest of the powder mixture and continue more tossing.

Eventually it all be mixed and then you can add salt to your liking and enjoy!

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A Chex Mix Fit for an Admiral

This Chex mix comes from Light and Healthy which is a cookbook I love, but I am getting tired of making Chex mixes. Thankfully this is the last one. The next recipe will be hummus, which I am excited about.

What you need for this mix is 5 cups of Corn or Rice Chex cereal, 2 cups of oyster crackers, 1 cup each of Pepperidge Farm Cheddar and Pretzel Goldfish, 1 cup of broken Melba toast, 2 tablespoons of butter, 2 tablespoons of canola oil, 2 tablespoons of hot sauce, 1 tablespoon of lemon juice, 1 tablespoon of Old Bay Seasoning.

With all these Chex mixes, the first step is to pre-heat your oven to 250 degrees and the next is to combine all of your crackers, Chex, and etc. into a large bowl. For this recipe you mix the listed ingredients until you get to the butter. From the butter on, are ingredients for the sauce you will pour on your mix later.

For my mix, I really mixed it by using both Corn and Rice Chex, which turned out well. I should also note that like I wrote in my last mix entry, I had trouble finding Melba toast, so I substituted with Brioche toast from Trader Joes again. Other than that, this portion of the recipe went as listed and planned.

Making the sauce for these mixes is always my favorite part. I get a real kick out of watching butter melt. I’m not entirely sure why. It just amuses me.

So as you can guess you are going to melt your butter with the oil, lemon juice, hot sauce, and seasoning over medium-low heat. There isn’t a whole lot of cooking time with this, you just cook until the butter has completely melted and then you drizzle and mix with your mix.

I did have one problem with the sauce portion though. I could not find Old Bay seasoning. Thankfully there are solutions for this. You can either make your own or substitute with Emril’s Essence. There are some great recipes out there for Old Bay Seasoning and it doesn’t look difficult, but I’m not exactly rolling in the dough and that mix requires a lot of spice shopping. So I decided to go for Emril’s Essence, which turned out to be a more than suitable replacement.

Other than that, the rest of the recipe is the same deal as with the other mixes which is baking in the oven for 45 minutes with shuffle breaks every 15 minutes.

This turned out well, but I thought the Barbecue Chex Mix was better. Like always, I brought this to my acting class. I do have a plot twist about that though! I got moved to the advanced level at my school so I had new people to inflict my mixes upon. They seemed to enjoy it like my class before did. I look forward to continually bribing them with food in the future.

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Fishy fish mix

Seasoned Oyster Crackers

This recipe comes from Tastes of Monroe County and it reminds me a lot of the garlic and herb wheat thins you can buy at the grocery store. I think they are better even and probably healthier too.

The biggest struggle I had with this recipe was trying to find the oyster crackers at Von’s. It took me forever to find them. I almost gave up, but eventually found them on the bottom shelf near the saltine crackers. I was also a little perplexed by the recipe asking for salad oil. Salad oil is basically whatever oil you are cool with when making your own dressing. I had to google that to figure that out though. I used olive oil, but other alternatives are grape seed oil, vegetable oil, or whatever you like really.

Other than that, this is real easy and simple to make. It’s pretty much shake and bake without the little girl who helps and with crackers instead of chicken or whatever you shake and bake with.

Thanks for helping kid.

Anyway, you mix the oyster crackers, a cup of olive oil, one package of Hidden Valley Ranch dry salad dressing mix, a teaspoon of dill weed, and a bit of lemon pepper and garlic powder and spread on a cookie sheet. Make sure that the oil has absorbed as evenly as possible and bake in a 300 degree oven. After 15-20 minutes you will have a nice, crispy, and tasty snack.

Not much to this one, but those are sometimes the best recipes anyway.

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Oyster Crackers