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Tag Archives: Penzeys

Taco Popcorn

Taco Popcorn

Ingredients

2 Tbsp coconut oil

3/4 C popcorn kernels or depending on your preference

1/4 C melted butter unsalted

1-2 Tbsp Penzeys taco seasoning or your favorite

1/4 tsp berbere seasoning, optional

1/4-1 tsp salt to taste, optional
Directions

1. In a large saucepan or dutch oven, heat the oil over medium-high heat. Combine one kernel of popcorn and cover the pan with a lid. Once the kernel has popped, place all of the kernels in the pan and put the lid back on the saucepan. Shake the pan to coat the kernels with oil.

2. Shake the pan constantly as you start to hear kernels popping (this prevents burning). When the popping slows down significantly, remove the pan from the heat.

3. Pour the popcorn into a large bowl and drizzle with the butter. Sprinkle with the taco and berbere seasoning and salt and toss to combine.

Court’s Cooking Notes:

If you have a popcorn maker, then you can skip steps one and two. But please be cautious when preparing your popcorn and carefully read the directions that came with your appliance. Have fun and enjoy!

Source Penzey’s

 

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Libby’s Pumpkin Pie 

 

Oh, boy, boy, who’s looking forward to Thanksgiving? I know I am.
Lol, I cannot believe that it’s right around the corner. My family’s favorite tradition is when we go to Hot Springs, Arkansas every year and stay in a vacation rental for a week. While we are there, we enjoy hiking, walk around downtown, shopping, relaxing and last but definitely not least eat lots and lots of food on Thanksgiving until our bellies are full and content lol. I also enjoy watching The Macy’s Thanksgiving day parade while I’m in my pajamas and drinking coffee. 😀

So anyways, as some of you know I recently have been practicing my baking for the upcoming holidays since I know that I’m terrible at it lol. But I’m determined to show baking who’s boss and not let it intimidate me. 😀 Moreover, to further improve my cooking skills an incredibly sweet family friend of ours taught me how to bake my first pie. I bet you will never guess what kind I made, if you guessed pumpkin then yep you got it right! 😀 Lol, I not only cannot believe that I baked my first pie, but I was shocked at how incredibly easy it was to make. And oh yes, of course, it was so very yummy. 😀 I think I just might make this delicious pie again for this Thanksgiving. I too made a buttermilk pecan pie that I will write about later this week.

Libby’s Pumpkin Pie

3/4 C. granulated sugar
1/2 teaspoon salt
2-3 tsp Penzey’s Pumpkin Pie Spice or 1/2 tsp. ground ginger
1/4 tsp. Ground cloves and 1 tsp. Ground cinnamon
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 Fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) Pillsbury’s deep-dish pie shell
Whipped cream (optional)

Preheat your oven to 425° F for the first half of baking and then for the second 350° F

Directions

1. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. Place your pie into the preheated 425° F oven and bake for fifteen minutes. Reduce temperature to 350° F; bake for forty to fifty minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Adapted from Very Best Baking

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Garlic Green Beans

 

I believe that cutting out recipes from Penzeys magazines will quickly become fun and an addicting habit lol. I found this recipe and much more from their magazines. Oh well. You can NEVER have too many recipes. 😀

Moreover, this recipe would make a fantastic side dish for Thanksgiving or Christmas.

Garlic Green Beans

Ingredients

1 28-oz. pkg flat green beans (Italian cut)
12 oz. chicken broth
3 pieces bacon, cooked and crumbled or 2 slices deli ham
1/4 tsp. GRANULATED GARLIC POWDER

Directions

Combine all of the ingredients in a skillet. Cook over medium heat until heated through, about ten minutes.

Thank you so much for reading! 🙂

Coming up next week

Cream Cheese & Chicken Taquitos

Crockpot Lemon Pork Chops
Side dish of the week: Roasted Parmesan Broccoli

Cowboy Lasagna

Source Penzeys

 

 

 

 

 

Apples, Onions, and Pork Chops

I have to admit that preparing this recipe was a bit challenging for me as I am gradually becoming more comfortable with using a knife in which of course made the process of slicing the apples and the onion very slow. (I don’t get scared whenever using a knife I get just nervous.) I was very determined not to give up and was totally focused on the task of slicing the apples and onion. And with the combination of my concentration and listening to the Elvis Presley radio, it really helped my nerves feel more at ease. I too seldom cook with a cast iron skillet because it is not only very heavy, but it also cooks the food quicker. So I’ve decided to have some cooking goals for myself to help me become a better cook. Some of those goals are 1. Contributing to improving my confidence with working with a knife by using it more often versus a food processor. 2. And maybe cooking with a cast iron skillet more often as well. I don’t know lol. We’ll see 🙂

What are some of your cooking goals? Are they long or short term?

And oh, by the way, my chops were a little overcooked, but they still turned out to be really yummy. 🙂

 

Apples, Onions, and Pork Chops

Oh, my!

Ingredients

4 boneless pork chops, 3/4-1-inch thick
1 TB. Fresh sage (or 1 tsp. RUBBED SAGE)
1 tsp. BAVARIAN SEASONING, optional
salt, to taste
PENZEYS PEPPER, to taste
1 TB. Olive oil
2 TB. butter
1 large white or yellow onion, sliced
3-4 Fuji apples, cored and sliced
1 C. fresh apple cider

Directions

If needed, cut the fat from the pork chops. Massage SAGE on both sides, and generously coat the pork chops with BAVARIAN SEASONING (if using), and salt and PEPPER. Heat a cast iron skillet and or a non-stick skillet over medium-high heat and add the oil. Sear the pork chops on both sides until they are brown (about five minutes per side). Remove the chops. Combine the butter, onions, and apples to the skillet and sauté until the onions are caramelized and the mixture has thickened, fifteen minutes or so. Stir in the fresh cider and return the pork chops to the skillet. Cook for about fifteen-twenty more minutes, turning the chops halfway through. Serve pork chops with a big scoop of apples and onions. Enjoy. 😀 

Source Penzeys

Lasagna Soup

This past weekend while I was watching day one of the Olympics I was going through some old Penzeys magazines and clipping out some recipes to put into my ginormous homemade cookbook. (lol I found 30+ recipes), and I came across this lasagna soup recipe. I, of course, became very excited about wanting to prepare it as I am a huge enthusiast of soup and lasagna.

Making the soup was relatively easy and it was very yummy.
Also, It tastes just like lasagna but takes less time. I promise! 🙂
I almost forgot lol it’s full cheese. Yum! Haha, that’s one of my favorite things about this soup.

Lasagna Soup

Ingredients

1 lb. ground beef
2 Tbsp. Olive oil
1/2 C. white or yellow onion, diced (1 medium onion)
1 green bell pepper, seeded and diced
4 garlic cloves, pressed or minced (1 tsp. PENZEYS MINCED GARLIC)
3 C. chicken broth (3 C. water with 2 tsp. CHICKEN SOUP BASE)
1 14.5-oz. can diced tomatoes
1 15-oz. can Goya tomato sauce
1 tsp. Penzey’s TUSCAN SUNSET
1 tsp. salt
1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. GARLIC SALT (or ½ tsp. GRANULATED OR ROASTED GARLIC)
1/4 tsp. CRUSHED RED PEPPER FLAKES (optional)
1 tsp. CALIFORNIA BASIL
1 box of noodles (I used a 16 oz. box of Barilla’s elbow)
3/4 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese

Directions

1. In a large skillet pour in the oil and brown the ground beef with the onion, green pepper, and garlic, stirring regularly, for about ten minutes. Add the chicken broth, tomatoes, tomato sauce, SEASONING OF CHOICE, salt, PEPPER, GARLIC SALT, CRUSHED RED PEPPER and BASIL. Stir. Bring to a boil over medium-high heat. Cook for two minutes and then reduce the heat to a simmer.

2. Cover and cook for thirty minutes, stirring occasionally. Add the noodles and cook until soft, about fifteen minutes. When ready to serve, stir in the Parmesan cheese. Scoop into bowls and sprinkle with mozzarella cheese.

Source Penzey’s Spices