Popcorn and Pretzel Sweet Snack Mix

I love a sweet salty snack and if it has nuts I'm all over it.  If you're a popcorn lover you're gonna love this! This is so easy and tasty you'll have to make more than one batch.

The crunch of fresh popped popcorn combined with the creaminess of sweet white chocolate with a hint of cinnamon, the crunch of toasted almonds, saltiness of crisp pretzels and the sweetness of dried blueberries and cranberries all combined together make this snack out of this world. I found a bag of dried blueberries at Costco and just had to have them. I love them more than raisins. I thought they would go good with this popcorn and I was right! Lets get poppin'.

Popcorn and Pretzel Sweet Snack Mix

4 cups freshly popped plain popcorn
2 cups mini pretzels
1 cup pan roasted sliced or chopped almonds
1/2 cup dried blueberries

1/2 cup dried cranberries
1 (12 oz.) pkg. premium white baking morsels (look for the brands made with real cocoa butter)
1 1/2 teaspoons ground cinnamon

Line a 15" x 10" x  1" baking pan with a sheet of Reynolds(R) Parchment Paper; set aside.

Pour popcorn, pretzels, almonds and dried blueberries and cranberries into large bowl. Discard un-popped popcorn kernels.

Melt white morsels according to package directions. Stir in cinnamon; pour over popcorn and pretzels. Toss to evenly coat.

Spread evenly on parchment lined tray. Refrigerate to harden, about 1 hour. Break apart large pieces. Store in airtight container.

You may just want to make two batches of this. One for you and one to share. Because, trust me, one bite and you'll be hooked! Enjoy!

My twist on a recipe found on Allrecipes.com

Not Your Traditional Carnitas

Wow, eating healthy has never been so delicious. I love preparing my meals at home. Nothing beats a homemade meal. Not only do you have control over the ingredients but it tastes so much better and you get the satisfaction of knowing you are doing your best at leading a healthy lifestyle. 

In my last post I mentioned working with Mazola® and agreeing to prepare and review their recipes. They sent along product as well as a token of thank you in exchange for an honest review.  As promised, here is recipe #2 in that series. 

Pork Carnitas with Tomatillo Salsa

Servings: 4 
Yield: 4 servings
1 pound pork shoulder
2 tablespoons Mazola® Corn Oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/4 teaspoon Chipotle peppers in Adobe sauce 
2 tomatillos, finely chopped
1/2 cup tomatoes, finely chopped
1/4 cup coarsely chopped parsley
4 flour tortillas

Combine chopped tomatillos, tomatoes and parsley in a small bowl. Refrigerate until ready to use.

Cut pork into 1 inch cubes; season with salt and pepper. 

Heat oil in large skillet or Dutch oven. Add pork, onion powder, garlic powder, chili powder and chipotle peppers in adobe sauce (the original recipe called for 1/4 tsp Chipotle chili powder which I didn't have - this sauce worked great); saute 3 to 5 minutes to brown the meat.

Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.

Place an equal amount of pork on each tortilla. Top with tomatillo salsa. Garnish with shredded cheese and sour cream if desired.

Enjoy!

The carnitas took more time than I realized, because I didn't pay attention to detail, but was worth the wait. Preparing this ahead would make an easy weeknight meal for those busy days. They're definitely not your traditional carnitas but so yummy nonetheless.

Click here to see the recipe that inspired my version

Another easy, delicious and nutritious dish that's sure to be a part of my menu rotation. 

Give it a try. You won't regret it!

If you are interested in reading more about Mazola® Corn Oil click here.
 

Want more tasty recipes from Mazola®? Find them here.

The Magic of Comfort Food

Do you ever find yourself away from home mentally going through your cupboards, refrigerator and freezer wondering what's hiding in the deepest darkest places that would be good for dinner? I do...all the time! I'm always looking for the "wow" ingredient that will help me transform dinner into something magical. 

This time my daydreams sent me on a magical journey of comfort food. Ok, it wasn't that magical but at least I knew I had all the ingredients on hand to pull it off. Ground beef, check. Macaroni, check. Tomatoes, check. Seasonings, check. Parmesan cheese, check.

Everything I need for some American Classic Goulash. Now I don't eat pasta a lot, actually very rarely, but sometimes I just get this craving and need to get my carb fix. I prefer spaghetti, but I had to feed my husband and he WILL NOT touch spaghetti with a ten foot pole. So I'm happy I can get him to eat goulash.  So let's get on to my version of the infamous recipe.

American Classic Goulash

Servings: 4
Yield: 4 servings

1 pound lean ground beef
1/2 onion,  chopped 
2 cloves garlic, chopped or minced
1 cup water
1 (15 ounce) can tomato sauce
2 cups canned stewed or crushed tomatoes
1-1/2 tablespoons Worcestershire sauce
1 tablespoons dried Italian herb seasoning
1 teaspoon dried basil
2 bay leaves
1/2 teaspoon seasoned salt, or to taste
1-1/2 to 2 cups uncooked elbow macaroni
Freshly grated Parmesan cheese, to taste

In a deep frying pan, cook and stir the ground beef, chopped onion (or grated on a fine grater for those onion haters in your life) and garlic over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat.

Add water, tomato sauce, stewed tomatoes, Worcestershire sauce, Italian seasoning, bay leaves, and seasoned salt to the ground beef mixture. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer 20 minutes, stirring occasionally.

While sauce is simmering, bring 2 quarts of water to a boil. Stir in the macaroni and cook until al dente, about 6-7 minutes depending on brand. Remove from heat and drain.

Once sauce is done simmering discard bay leaves and add macaroni (I made it with 2 cups of macaroni and it wasn't too saucy - for a saucier goulash cook 1-1/2 cups). Stir until combined. Sprinkle with Parmesan cheese. Enjoy.

So can comfort food be magical? I don't know, but I do now it's pure deliciousness! 

I found the original recipe on Allrecipes but changed things up a bit to suit our tastes. Click here to view the recipe that inspired my version.

Try it. You'll like it!