Sweetnicks, Page 1322

Mexicali Rose Popcorn

January 23, 2004 · Snacks

Print PDF of recipe here.

Recipe courtesy of Midnight Munchies.

4 tablespoons butter
1/2 package Lawry’s tacos spices and seasoning
1 teaspoon hot-pepper sauce
1 bag, butter-flavored microwave popcorn

Place the butter, taco spices and hot pepper sauce in a small, microwaveable bowl. Microwave on high until bubbly hot, about 1-1/2 minutes. Set aside.

Pop the popcorn according to the package directions. Immediately open the bag and pour the popcorn into a large bowl. Toss with the melted butter mixture. Serve at once.

Makes about 12 cups.

Lemony Chicken and Pasta

January 23, 2004 · Pasta

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Serves 4

Prepare 1 lb of linguine or spaghetti according to package directions; drain. In zip-top plastic bag, combine 1-1/2 lbs of skinless chicken breast halves, 1 tablespoon soy sauce, 1 tablespoon white wine vinegar, 2 teaspoons cornstarch and 1 teaspoon lemon-pepper seasoning. Shake bag to coat chicken. Refrigerate for 30 minutes to allow flavors to blend.

In large skillet over medium heat, warm 2 tablespoons olive oil. Add chicken and marinade, and cook 2-3 minutes, stirring, until chicken is no longer pink. Add 6 sliced green onions, juice and zest of 1 lemon, and 1 minced garlic clove; continue to cook until onions are translucent. Stir in a 10 oz bag of prewashed spinach and cook until spinach is just wilted.

Toss mixture with pasta, season with salt and pepper and serve.

Smashed Potatoes

January 23, 2004 · Vegetables

Print copy of recipe here.

Recipe courtesy of Rachael Ray.

2 pounds russet potatoes, peeled and chunked, 3 large potatoes (I didn’t peel)
Salt and pepper
1/2 cup half-and-half or cream, eyeball it
4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin) (I used regular cream cheese, and add minced garlic)
3 tablespoons chopped chives or, 2 scallions, thinly sliced

Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes. Drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.