White Chocolate Toasted Coconut Popcorn Recipe

>> Wednesday, April 19, 2017

Spring is definitely in the air. The bulbs are starting to come out on our trees and soon the flowers will going to be making their appearance. Now that Easter has passed everybody's probably itching to get their garden started and planning for summer. But wait! What do you do with all that extra Easter chocolate? Well if you have a bunch of white chocolate lying around. I've got the recipe for you. 

White Chocolate Toasted Coconut Popcorn! It would work with milk chocolate too but I find that white chocolate is a bit lighter  which seems to fit this weather a bit better. Here is my recipe and I hope you enjoy whether it be at the park or in your backyard soaking up the warm sun. Hope you can put your Easter chocolate to use!



White Chocolate Toasted Coconut Popcorn Recipe

Ingredients:

1 cup Popcorn Kernels or already popped options like SkinnyPop Popcorn
1/2 cup White chocolate chips
1/2 cup Unsweetened coconut flakes




Preparation:

Preheat oven to 350 degrees.

Prep a flat sheet pan and spread the coconut flakes evenly on the baking sheet.

Leave in for roughly 10 mins or until the coconut flakes start to turn brown. 

Meanwhile, pour popcorn kernels in popcorn popper as per machine instructions or if using SkinnyPop Popcorn you can skip this step!

Microwave the white chocolate chips until melted approximately 30 seconds.

Slowly drizzle the melted chocolate over the popcorn until evenly distributed.

Mix in the toasted coconut flakes all over the popcorn so that it adheres to the melted white chocolate.

And that’s it! A simple but tasty recipe for all to enjoy!



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Truffled Mushroom Risotto

>> Thursday, April 6, 2017


A guilty pleasure of mine is watching cooking competitions, but not just any cooking competition. I watch Top Chef, Masterchef and all that, but I quite enjoy watching the original Australian version of My Kitchen Rules. I’m not sure why, probably because their catch phrases make me giggle. My husband and I always joke about how we would act and react if we were on the show. Since there always seems to be something going wrong in the kitchen.

Although we’d probably never go on a cooking show, it’s still fun to cook together at home and we often do. Trying different recipes and going outside the box to make dishes to see how we can handle cooking different cuisines. One dish that often seems to cause issues is a risotto dish. I can see why since people all like their risotto a little different, more or less runny, al dente, etc. Plus it would be hard to get it right for a large group of people if you’re not serving it straight out of the pan. Once risotto cools a bit it automatically turns gluggy.


So the other day I was craving risotto after watching an episode of MKR and decided to whip some up, expecially since I recently was sent a lovely bottle of truffle extract. What better way to use up some truffles that in a lovely Mushroom Risotto. Here is my recipe below, I thought it was lovely right off the stove top…but not sure how it’d handle being served to a group or a team of judges. Luckily for me I’m not going to be needing to worry about that, just about how great it tastes when I gobble it up!

Truffled Mushroom Risotto Recipe


Ingredients:

1 medium onion, chopped
A handful of cremini mushrooms, sliced
1 cup Arborio rice
1/2 cup white wine
1-2 tbsp Bitarome truffle extract*
2-3 cups chicken stock
1 tbsp butter
salt and pepper


Preparation:

In a medium skillet, warm up 1 tbsp of oil over medium heat and stir in the onions.

Let the onions cooks until translucent, approximately 8-10 mins.

Stir in the mushrooms and let them cook down for another 3 mins.

Spread the mixture to the side of the skillet and add in the rice. Cook for roughly 2 mins. This allows the rice to slightly crisp on the outside and create that al dente texture.

Pour in the white wine to deglaze the pan and stir until the wine evaporates.

Add in the truffle extract as well and also cook out the alcohol in the extract.

Scoop in 1/2 cup of the broth and slowly stir the rice so it doesn’t stick to the bottom of the pot.

Keep adding stock once the rice starts to absorb the liquid. Add a bit at a time to allow the flavour to develop in the risotto. Don’t add too much at a time to prevent the rice from being overcooked. Adding about 1/2 cup of liquid a time allows you to control the consistency of the risotto.

Once the consistency of the risotto is what you’d like or try some (best way to cook!), remove from the stove and finish with the butter. Stir in the butter and let it melt. If you choose to use cheese as well you can shave some over top or mix it in.

Flavour with salt and pepper to taste and serve with your favorite protein or on its own. You can also top with additional truffle oil to really bring out the truffle flavour!


*Bitarome truffle extract provided by Qualifirst

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