Recipes and Tips for Foodies like you!

Dark Chocolate Popcorn

On Fridays we usually have ladies’ night with my daughter, which means we snuggle in bed in our PJ’s with goodies and a Disney movie. Last Friday we spent part of the afternoon making these chocolate popcorn. We made them on the stove-top because she likes to watch and hear them pop, and I like that they are all natural, for that occasion we wanted to make a sweet version, but honestly I didn’t feel like making caramel popcorn. I wanted something simpler, something like chocolate popcorn, and this recipe using dark chocolate seemed just right.

The only thing I did different is that I tossed the melted chocolate into the popped corn in three batches, to ensure an even coating. I did pop a little more popcorn than the recipe called for, but the next time, I would melt 6-oz. of chocolate instead of the 4-oz. on the recipe. I would also add spices like cinnamon and cayenne pepper, for a grown up version. I did have some pink salt on hand, and since I was going to share this with you, I went fancy and used it.

As for the method of making popcorn on the stove-top, I have used the one found on Simply Recipes, which turns out is the one used as a reference by many other blogs. It works very well, so I don’t think I’ll be looking for another methods. Oh, and you should note that I didn’t add salt to the popcorn, because I was making a sweet version that has its own salt specifications. But if I were making regular popcorn, I would have added a teaspoon of salt in step 2, and some melted butter at the end, giving it a good toss.

Helga

Dark Chocolate Popcorn

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Pico de Gallo Salsa

Summer is finally making an appearance! Which means outdoor activities on warm and sunny days. When this weather starts up, we get in the mood to grill with our friends. How about you? With that in mind, we looked for a recipe we could use as an appetizer to snack on, and this was the perfect one. The mix of fresh veggies, the heat of the jalapeños and the softness of the avocados and black beans with crisp tortilla chips are a treat for your taste buds. It is also ideal to serve with eggs at breakfast, or as part of the fixings for a delicious hot dog.

Pick red tomatoes that are ripe, but still firm, so they are easy to dice. Avocados should also be firm so they are easy to cube. We have a tip for you regarding the onion: We love it, but we don’t want dragon breath hours after enjoying this salsa, so what we did is before starting to chop the veggies, we set a small pot with boiling water. When the onion is chopped, put it in the boiling water for no more than 3 minutes. Then drain it and pass it under running water to cool it down. This technique will minimize the potency of the onion. In the same way, you can take the heat out of jalapeños. First, protect your fingers by coating them with vegetable oil, or your skin may burn. Take away the seeds and veins, cut them lengthwise and let them boil for 3-4 minutes. That’s it. You can enjoy the flavor without suffering with the heat.

To prepare our Pico de Gallo Salsa we used some equipment we found at Cemaco‘s kitchen department. We love these wooden bowls with matching utensils, they are ideal to serve recipes like this one and give a colorful summer vibe to our table. Have you checked out their summer catalog? We have our eye on a glass pitcher for an upcoming post!

Helga & Kitty

Pico de Gallo Salsa

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Overnight Oatmeal To Go: 2 Ways

This is a discovery! I have to say I was truly amazed. I thought I wasn’t going to like this at all. I love my breakfast oatmeal warm, specially for the cold months, but cold oatmeal? I really thought this was not going to work out for me. But… surprise! I loved it. Now that summer has well made its entrance here in Guatemala, overnight cold oatmeal is welcome into my weekly routine.

The better ingredients you use for the recipe, the best it will taste. For example, make sure you get greek yogurt and really nice cocoa powder (the one you use for baking)… and the best fruit. That makes a ton of difference. Anyway, I set out to prepare these two overnight oatmeal jars on a Saturday afternoon, so I had these on Monday and Tuesday. I would recommend just doing a few days at the time (not the entire week), as we are using dairy products and fruit, they can go bad.

The base is the same: oats, chia seeds, yogurt and milk. You mix those 4 ingredients and you are ready to roll. Add a few other ingredients and you can have your different combos: Piña Colada (honey, coconut, almonds and pineapple), Blueberry (blueberry, lemon zest and vanilla) or Peaches and Cream (peaches, cinnamon, maple syrup and cream). The combination possibilities are endless. Here I went with the safe combos: Strawberry + Chocolate, and Banana + Honey. You can mix and match flavors and fruits… And to get more recipes like this one, visit The Domestic Geek and subscribe to her YouTube channel for more recipes like this one!

Kitty

Overnight Oatmeal To Go: 2 Ways

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