Hopp Diva's Blog

HOPS IT'S NOT JUST FOR DRINKING. RECIPES FOR COOKING WITH HOME BREW, MICRO BREW AND CRAFT BEERS

Bacon Popcorn October 18, 2012

Yesterday while at a meeting with the gentlemen from Plumb’s Market (my sponsor), we started talking about some of the latest news on foods being removed from a school.  The food that I”m talking about is Flamin’ Cheetos.  Finally someone looked at the back of the package and noticed there were about 24 grams of fat in one small bag!  Hello….

The news reporter claimed it was not just the fat content that had the school pulling the product off the shelves but also the sodium.  There were also claims the Flamin’ Cheetos were addicting.  Another funny piece to the news report was that the school was not removing the “regular Cheetos” from the school lunch program!  Not sure I understand that rational at all.

When I got back to the Test Kitchen, I started thinking about something I could come up with that would not be too loaded with fat, be a snack and you could consume/bring it to the big parties this weekend for the Michigan/Michigan State rivalry game.  I knew that I had some turkey bacon in the frig (let’s fact it men like bacon) and I had a bit of popcorn kernels left in the pantry.  Hummmm, the creative thoughts were developing.

Last December I purchased a popcorn popper that I used to make lots of the treats for the holidays.  I believe it’s by Orville and is electric.  The base is t-fal  coating, with a stirring mechanism in the bottom.  It took a couple of tries but eventually I made it work and even though I am not a bacon fan this was pretty darn good….addicting?  Probably not but who knows 🙂     Enjoy!!!!!!!!!!!!     For comments/questions email  ramona@lowfatdivablog.com 

Cut up at least 3 pieces of turkey bacon in small pieces (chopped almost).  Plug in your popcorn popper.  Remove the top piece and once the bottom feels warm to the touch add the bacon pieces.  As the popper heats up, your bacon should start cooking.  About half way through, add about 1 -2 tsp. of olive oil and the amount of corn the popper calls for (1/4 cup – 1/3 cup), quickly place cover over the top.   Gently shake the popper to make sure everything is even on the bottom.  You may have to shake it a couple of times during the popping cycle.

When the  corn appears to be done popping, quickly up plug the popper and invert the popped corn into the top of the popper.  Shake the corn/bacon mixture.  I added Cajun seasoning to the mixture and it was awesome!!!!!  Just keep shaking so you get the seasoning mixed in well.  Delish!  Even for someone who does not like bacon.
NOTE:  You can top off any of the soups/bisque that I have given you recipes for lately with the bacon popcorn!

 

Beer Banana Bread October 2, 2012

                

This recipe is so awesome!!  I wanted to make sure I had everything exact before I passed it along.  After talking with a reader last week I became gun shy about my banana bread recipes.  She informed me her’s didn’t turn out but I think what happened is she didn’t let it bake long enough.  It is soooo important to test your oven temp with a separate thermometer but if you  don’t do that, set the time for at least 5 minutes less than the recipe calls for and then add time from there.

The first batch I made of this bread was eaten before I had the chance to even try making the french toast out of it.  So I had to make more with some of my bananas I keep stored in the freezer but after the batch I made again last night I’m out of my banana stock!  There were so many requests for the bread I had to make little loves for everyone (hope they don’t mind).  I hope you enjoy this recipe as much as everyone that has tried it.     Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Beer Banana Bread

1 3/4 cup flour

1/2 – 3/4 cup sugar (quantity depends on type of beer)

1 1/4 tsp. baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 cup egg beaters

2 medium bananas smashed

1/4 tsp. banana flavoring

4 Tlb. Blue Bonnet Lite melted

1/4 cup room temp beer (no IPA – too bitter with the hops.  I used my a brown ale and I tried a lager but with the lager you do need to add full amount of sugar)

Spray a bread pan with butter flavored  Pam and lightly dust it with flour.

In a bowl, combine the flour, sugar, baking powder, soda and salt . Whisk together.  In a mixing bowl place egg beaters, bananas, melted oleo, banana flavor and beer.  On low speed mix all the wet ingredients together.  By hand mix the dry ingredients.  Stir only until incorporated – over mixing will cause tough bread.

Pour into prepared pan and bake at 350 for about 45-55 minutes

Beer Banana French Toast

Slice bread to desired thickness.  Dip each slice into some egg beaters.  Lay each slice into a frying pan that has been sprayed with butter flavored Pam.  Brown each side and serve with warm maple syrup.  Lots of great flavors will be happening in your mouth!

Beer Banana Bread French Toast

 

 
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