White Chocolate Popcorn Bowl

White Chocolate Popcorn Bowl

Ingredients:

2 bags Lightly Salted microwave popcorn
40 ounces melted and tempered white chocolate or melted confectionery coating (Candy Melts)

Supplies Needed:

6 quart plastic bowl*
Non-Stick Grill Tin Foil (long box) - optional, but a great idea
food handling gloves, also optional but will save you from having very messy hands

*If you use a plastic bowl you don't have to line it, but I still would just to make it easier to remove the popcorn bowl. If all you have is a glass bowl then you definitely will need to line it with the non-stick tin foil in order to remove it. If you don't have a 6 quart bowl, any plastic bowl will work, you just might need more or less white chocolate popcorn to line it.

Instructions:

Unless you have a really giant mixing bowl, you are going to need to make one batch of white chocolate popcorn at a time. So, pop one bag of popcorn then remove all the un-popped kernels. Repeat, keeping the popcorn in separate bowls.

See that white bowl on the right? That's the bowl I lined with non-stick tin foil and used as my popcorn bowl mold. It's a 6 Quart Tupperware bowl.

Pour 18 ounces melted and tempered white chocolate or melted white confectionery coating over one batch of popcorn.  Use a large spatula or spoon to gently fold the popcorn and chocolate just until the popcorn is covered. Move quickly as you don't want your popcorn to start to set up.

Working quickly dump one batch of the white chocolate popcorn into your plastic bowl (mine is lined with the non-stick tin foil for easy removal.) Press the popcorn in the bottom and up the sides of the bowl, compacting it as you go.

Make the second bowl of white chocolate popcorn using another 18 ounces of white chocolate and the remaining bag of popcorn. Take handfuls of the popcorn and press it into the sides of the bowl

Once you get all the popcorn in your bowl, press down all around the bottom and sides of the bowl making sure the popcorn is really compact, but not broken into small bits.

Now use the remaining 4 ounces of white chocolate to work as glue to hold any loose pieces of popcorn together.

As I worked up near the top of my bowl, I felt some pieces weren't sticking together as well as I'd like. I worried they would break off, so I used a silicone pastry brush to work some melted white chocolate in between the popcorn pieces.

Put the popcorn bowl in the refrigerator for 45 minutes. Remove it and if you used tin foil, lift the foil and the popcorn out of the bowl, then peel off the tin foil. If you skipped the foil, then turn your bowl upside down, and press down on the bottom of your plastic bowl and the popcorn should pop out. If it doesn't you may need to scrape around the top edge of the bowl, removing any white chocolate that has hardened on the lip of the bowl, then try again. Fill your bowl with two batches of Peanut Butter Twix Bites Popcorn, or with some Cookies 'n Cream Popcorn, or just plain White Chocolate Popcorn.

Recipe @
http://www.hungryhappenings.com/2014/05/edible-white-chocolate-popcorn-bowl.html

Easy Skillet Chicken Parmesan

Easy Skillet Chicken Parmesan

Ingredients

2 tbsp (30 mL) olive oil

4 (454 g) skinless, boneless chicken breasts

¼ tsp (1 mL) each salt and freshly ground pepper

1 can (284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup

½ cup (125 mL) CAMPBELL'S® Ready to Use Chicken Broth

1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)

¼ cup (60 mL) grated Parmesan cheese

2 tbsp (30 mL) finely chopped fresh parsley

Instructions

1. Preheat broiler to high. Heat oil in a large, ovenproof, non­stick skillet over medium­high heat. Season chicken

with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; move to a plate.

2. Stir soup and broth into skillet; bring to a simmer. Add chicken back to skillet and cover with sauce. Cook,

covered, for 7 to 8 minutes or until chicken is cooked through.

3. Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and

golden (or if you don’t want to use the broiler, just cover the skillet with a lid until cheese is melted!). Sprinkle

with parsley before serving.

Recipe by The Recipe Rebel at http://www.thereciperebel.com/easy­skillet­chicken­parmesan/

Nutella Kit Kat Oreo Ice Cream Cake

NUTELLA KIT KAT OREO ICE CREAM CAKE

PREP TIME
40 mins

COOK TIME
35 mins

TOTAL TIME
1 hour 15 mins

SERVES
8-10

INGREDIENTS

TO MAKE THE CAKE

1 cup (245 grams) milk
1 cup (224 grams) vegetable oil
1¾ cups (350 grams) sugar
2½ cups (310 grams) flour
½ cup (60 grams) cocoa
3 eggs
1½ tablespoons (18 grams) baking powder
1 teaspoon (4 ml) vanilla

FOR THE HOME MADE ICE CREAM

1 cup (240 grams) whole cream
4 cups (1 liter) milk (I used 2%)
1¼ cups fine sugar
4 tablespoons Nutella
7 Oreo cookies crushed

NUTELLA GANACHE

1 cup (250 grams) Nutella

INSTRUCTIONS

TO MAKE THE CAKE

Pre-heat oven to 350° (180° celsius), lightly grease and flour 2, 8 " (20 centimeter) cake pans.

In a medium bowl beat together for approximately 2 minutes, milk, oil, sugar, flour, and eggs then add cocoa, baking powder and vanilla beat again till smooth.

Pour batter into the two prepared cake pans. Bake in pre-heated oven for approximately 30-35 minutes. Remove from oven and let cool completely. Place in the fridge for a couple of hours while the ice cream is in the freezer.

FOR THE HOMEMADE ICECREAM

In a medium bowl add cream, milk and sugar, beat on medium speed for 20 seconds.

Pour into ice cream maker, use a spatula to get all the ingredients.

When the ice cream is almost finished (in the last 5 minutes) add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, (see ice cream maker instructions) mine took 30 minutes. Depending on the size of your ice cream maker you may need to make double batches.

There will be some ice cream left over. If using store bought leave out until ice cream softens, then line one of the cake pans with plastic wrap enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Re freeze till very hard a couple of hours, or longer depending on how cold your freezer is.

NUTELLA GANACHE

In a small bowl add Nutella and place over a small pot of boiling water, stir until Nutella reaches an easy to pour constituency.

PUTTING THE CAKE TOGETHER

On a large plate place one layer of cake (bottom side up), remove ice cream from pan and place on top, cover with 2nd layer of cake, cover with Nutella ganache and top with kit kat balls.

Re freeze for at least a couple of hours.

Remove cake from freezer approximately 5 -10 minutes before serving. Enjoy!

Recipe @

http://anitalianinmykitchen.com/nutella-kit-kat-oreo-ice-cream-cake/

Spicy Fish Taco Bowls

SPICY FISH TACO BOWLS

PREP TIME
10 mins

COOK TIME
15 mins

TOTAL TIME
25 mins

SERVES
4 to 6

INGREDIENTS

• 2 tilapia fish fillets
• 2 tbsp olive oil
• 1 tbsp cumin
• ¼ tsp cayenne pepper
• 1 tsp chili powder
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 red bell pepper
• 1 cup corn kernels
• 1 cup black beans
• salt and pepper to taste
• ½ avocado, cut in small pieces
• 1 lemon
• 2 cups cooked brown rice

INSTRUCTIONS

1. In a small bowl mix the cumin, cayenne pepper and chill powder. Rub generously over the tilapia fillets on both sides.

2. Heat the olive oil in a large skillet over medium heat. Add the fish to the skillet and cook for about 3 minutes on each side. You want to make sure it gets almost blackened and that the fish is cooked through, inside it should be white. Remove fish from skillet and shred with a couple forks.

3. In the same skillet add, garlic, green onions, corn and red pepper. Season with salt and pepper if preferred. Stir and cook. Let it cook for a couple minutes then stir again. You want to make sure the corn is brown and looks roasted. Add beans and cook until beans are heated through.

4. To serve, layer rice, corn/bean mixture, fish, avocados and sprinkle with fresh lemon juice.

Recipe @
http://www.jocooks.com/healthy-eating/spicy-fish-taco-bowls/

Quick Zucchini Noodles Recipe Grain/Gluten-Free

    

Quick Zucchini Noodles Recipe Grain/Gluten-Free
Quick & Easy with the GEFU Spirelli Spiral Cutter

Zucchini is a great substitute for grains/gluten/pasta. The GEFU Spirelli Spiral Cutter makes them super easy to make- only 2 pieces which makes prep and clean up super easy.

Just cut up what you can’t spiral cut as it’s still edible and delicious.

For this recipe…

In the pan, chop onions and sauté in olive oil. Add in diced tomatoes. Then add in zucchini noodles. Cover with lid and put on low heat while you do the next step.

In a mini blender, blend garlic cloves (I use 3- love garlic), fresh basil, and olives.

Mix both together and add a little olive oil.

It’s delicious!! Enjoy!!

Recipe @ http://tinyurl.com/mgab7yj

http://www.happyhealthybalance.net/

GEFU Spirelli Promotion

SHOP ONLINE @ http://www.kitchenique.co.za GEFU At Kitchenique Based in Eslohe Germany, GEFU made the first food mill back in 1943, and has developed into one of the most exclusive specialists for high quality kitchen equipment in the market today. GEFU products are not only designed engineered and manufactured to precise specifications, they are also ergonomically and esthetically pleasing.            About Kitchenique We are kitchenware & gift specialists, and you will find us at the Woodmead Retail Park Shopping Centre in Gauteng.   * We are open 7 days a week * We offer a free gift wrapping service * We would love to host your bridal registry - free online service * We have a webstore open 24/7                     GEFU Spirelli PROMOTION GET YOUR GEFU SPIRELLI NOW FOR THE FANTASTIC PRICE OF R 255.00    This offer is valid from 6 March 2015 to 7 March 2015 while stocks last    With the spiral slicer you can conjure up endless Julienne strips of carrot, radish, cucumber and all kinds of other firm vegetables. The 2 x 3 mm or 3.5 x 5 mm spirals are perfect to create vegetable stir-fries or pasta dishes, and to decorate serving dishes. The combination of high quality plastic and stainless steel means it can be cleaned simply in the dishwasher.    *Terms & Conditions apply     Connect With Us Via Social Media                Facebook     Google+      Twitter          Pinterest      YouTube    Kitchenique Shop 58, Woodmead Retail Park, 1 Waterfall Crescent, Woodmead, Sandton Tel: +27 11 804 5826 Email: info@kitchenique.co.za Website: http://www.kitchenique.co.za  * Terms & Conditions: This offer is valid from 6 March 2015 to 7 March 2015 or while stocks last on the GEFU Spirelli Spiral Cutter.

Patisse Promotion: 20% Off Selected Items

SHOP ONLINE @ http://www.kitchenique.co.za      The patisse Collection At Kitchenique The philosophy of Patisse is to offer quality products at a fair price and to surprise the market again and again with a multitude of innovative new product developments.     About Kitchenique We are kitchenware & gift specialists, and you will find us at the Woodmead Retail Park Shopping Centre in Gauteng.   * We are open 7 days a week * We offer a free gift wrapping service * We would love to host your bridal registry - free online service * We have a webstore open 24/7   Connect With Us Via Social Media                                                Google +          Twitter          Pinterest        YouTube        FaceBook          Take 20% Off Selected patisse Bakeware Take advantage of a great 20% off our selected quality range of patisse bakeware. Spend R 500.00 and more, and qualify for free delivery from our online store at www.kitchenique.co.za  Offer ends 4 March 2015.    *Terms & Conditions apply      Enjoy this delicious Whoopie Pie recipe from patisse Pecan & Banana Whoopies Ingredients 130g Flour  30g Whole wheat flour 12g Wheat germ 6g Baking powder  4g Salt 80g Creamy butter  170g Sugar 5g Vanilla extract  2 Eggs 3 Bananas, very ripe & pureed  80g Crushed pecan nuts Chocolate Cream Ingredients 20cl Liquid full cream 150g Dark chocolate  50g Sweet butter  Directions Whoopies Preheat the oven 180 degrees Celsius (355 degrees fahrenheit). Mix & sift the flour, baking powder & salt into a bowl. Blitz the butter, sugar & vanilla extract for 3 minutes in a mixer until the mixture is light & clear. Add the eggs. Add the pureed bananas & pecans & stir for 2 minutes. Gently add the flour mixture. Fill the molds in the whoopie pan with the aid of a pastry bag. Place in the oven for 10 minutes. Remove from the oven & let it settle.   Chocolate Cream Boil the cream & pour it over the chocolate.  Whisk until the mixture is uniform & then add the softened butter. The texture should be like that of a heavy cream. Begin the assembly by placing a spoon between each biscuit.   Suggestion Dust with icing sugar for a beautiful presentation.    * Image, bottom left    Kitchenique Shop 58, Woodmead Retail Park, 1 Waterfall Crescent, Woodmead, Sandton Tel: +27 11 804 5826 Email: info@kitchenique.co.za Website: http://www.kitchenique.co.za  * Terms & Conditions: This offer is valid while stocks last on the selected range of patisse products.

The Benriner Turning Slicer

The Benriner Turning Slicer

3 different stainless steel blades make the turning slicer great for many types of vegetables.
The slicer is very easy to use, as a simple turn of the handle gives a very professional looking spiral cut.
Constructed of sturdy plastic with a design that is very durable.
This is much faster than hand slicing- "50 servings in 5 minutes"
Made in Japan

Product @

http://tinyurl.com/q8bdasm

Chicken And Dumplings

Chicken And Dumplings

Few recipes scream "comfort food" like chicken and dumplings. This hearty recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. These chicken and dumplings are ready in just an hour, so they're totally doable for busy weeknight meals, or a quick Sunday dinner.

PREP: 30 MINS  TOTAL TIME: 1 HOUR  SERVINGS: 4

INGREDIENTS

3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

DIRECTIONS

In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.

Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.

Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Recipe @ Martha Stewart Site.

http://tinyurl.com/qa2cboy

Blueberries 'n Cream Pancakes

If you’ve never eaten pancakes or waffles with warm vanilla custard sauce, you need to try it. I’m not sure you’ll ever go back!

Perfect for Sunday Brunch.

BLUEBERRIES ‘N’ CREAM PANCAKES


PREP TIME
10 mins

COOK TIME
15 mins

TOTAL TIME
25 mins


Fluffy blueberry pancakes topped with warm vanilla custard sauce and fresh blueberries. A match made in heaven!

Serves: 8-10 pancakes and plenty of sauce

INGREDIENTS

For the sauce

2½ cups milk
4 tbsp flour
5 tbsp sugar
2 tsp vanilla
1 egg

For the pancakes

1⅔ cups flour
1 tsp baking powder
1 tsp baking soda
1 egg
2 tsp vanilla
2 tsp lemon juice
1½ cups milk or buttermilk
1 cup fresh blueberries

Make a Quick & Easy Cowboy Breakfast Hash

INSTRUCTIONS

Make the sauce first

1. In a medium pot, add 2 cups milk. Heat over medium-high heat until very hot (doesn't have to be quite boiling). Watch carefully so you don't scald the milk.

2. Meanwhile, combine the other ½ cup milk, flour, sugar, vanilla and egg. When the milk in the pot is hot, add the milk and egg mixture into the pot, whisking quickly so that everything incorporates. Cook over medium heat until thickened (4-5 minutes).

3. Remove from the heat until ready to serve (it will stay warm, and can easily be reheated over low if needed. Whisk periodically to prevent a skin from forming).

Pancakes:

1. Combine flour, baking powder and baking soda in a medium bowl. Add egg, vanilla, lemon juice, and milk. Whisk until smooth. Stir in berries.

2. Grease griddle with non-stick spray or butter and preheat to medium heat. Ladle scoops of batter onto preheated griddle and cook until golden on each side, about 3-4 minutes on the first side and 1-2 minutes on the second side.

3. Top with warm custard sauce and additional berries if desired.

Recipe @

http://www.thereciperebel.com/blueberries-n-cream-pancakes/