Shaking It Up
Encouraging others to live a flavorful life one blog post at a time
BlogHer Food '14 Inspired Recipes
On May 16, BlogHer Food will kick off its sixth annual conference in Miami, Florida. This year, Kernel Season’s is proud to announce that The Kernel will be represented in full force thanks to our BlogHer Food Kernel Season’s brand ambassadors. Jasmin Fine of 1FineCookie.com, Cassie Laemmli of BakeYourDay.net and Megan Keno of WannaBeACountryCleaver.com will be traveling to sunny Florida, courtesy of Kernel Season’s, for a fun-filled weekend of learning, eating, networking, blogging, sharing and eating (did I say that already?) at BlogHer Food ’14.
In preparation for their trip, the Kernel Season’s brand ambassadors have created three tasty recipes using some of their favorite Kernel Season’s popcorn seasoning flavors. Check them out below and be sure to share with your friends and family. They will thank you for it!
Courtesy: Megan Keno, Wanna Be A Country Cleaver
Yield: 12 bars
Total Time: 15 minutes
1/4 cup unpopped Kernel Season’s Popping Corn
1/4 cup Kernel Season’s Kettle Corn Seasoning, divided
4 Tbsp Butter, melted
3 cups Mini Marshmallows
1/4 cup Toasted Coconut, optional
Pop popcorn in an air popper with oil. If you don't have an air popper, heat the oil in a large lidded saucepan, and add in popping corn. Swirl the pan constantly over medium high heat until the corn begins to pop. Remove from the heat immediately and remove lid and allow to cool slightly.
Wipe out the saucepan - and melt butter. Add in marshmallows and melt until gooey. Sprinkle in 2 tablespoons of the seasoning. Pour in popped corn and mix to coat the popcorn completely. Pour into a lightly sprayed 9x9 inch baking dish and sprinkling with remaining Kernel Season’s Kettle Corn blend. Sprinkle and press in toasted coconut if desired. Let cool, slice and serve.
Courtesy: Cassie Laemmle, Bake Your Day
Yield: 6 servings
Total Time: 30 minutes
For the tater tots:
19 ounce bag frozen tots
4 green onions, sliced
1/2 pint grape tomatoes, quartered
1/2 cup red onion, coarsely chopped
2 jalapenos, sliced
3 slices (about 1/4 cup) crispy bacon, finely chopped
1/2 cup fresh chopped cilantro
For the cheese sauce:
1 Tbs. butter
1 Tbs. flour
1/2 cup milk
4 ounces sharp cheddar cheese, shredded
1/4 tsp. black pepper
Preheat the oven to 425 degrees. Spread the frozen tots in an even layer on a rimmed baking sheet. Bake for 24-25 minutes or until crisp and golden brown. When the tots have about 10 minutes of baking time left, prepare the cheese sauce. Melt the butter in a medium sauce pot. Add the flour and whisk until combined. Whisk constantly for about 1 minute until the mixture is nutty and beginning to turn brown. Whisk constantly while adding the milk and continue to whisk until the mixture thickens. Stir in the cheese and then the Kernel Season’s Nacho Cheddar seasoning & pepper. Stir well until combined and smooth. Transfer the cooked tots to a serving plate or pan. Pile them high and top with the nacho cheese sauce. Top with the additional toppings and serve immediately.
Courtesy: Jasmin Fine, 1 Fine Cookie
1/2 cup Kernel Season’s Ranch Seasoning
2 teaspoon buttermilk powder (cultured buttermilk, found in grocery store baking aisle)
2 teaspoons sun dried tomato powder
1 tsp tomato powder
1/2 tsp onion powder
1 cup of masa harina de maiz
2/3 cup of hot water
1 lb ground beef
Shredded cheddar cheese
Begin by mixing your dry seasonings together. Feel free to start with a smaller amount and mix to taste. Boil water and measure out 2/3 cup to mix with 1 cup of masa harina de maiz. Mix together, then knead for a few minutes. Add enough of the flour until the dough is no longer sticky. Roll into a ball and let it sit, covered in a damp cloth for about 30 minutes. Take a small ball and roll out in between two pieces of plastic wrap until extremely thin. Let sit for 15 minutes. Now, you are supposed to cook each disk on an oiled skillet at medium, flipping to each side. I just go straight to frying the disks instead. Once your tortillas are cooked, heat up vegetable oil in a deep pan until extremely hot. You can use a piece of dough to test. Drop it in and if it bubbles and rises to top immediately, the oil is ready. CAREFULLY place tortilla disk into oil and let it cook or only a second or two. IMMEDIATELY use a fork and spatula to fold one side over before it hardens to shape the taco. I use the spatula to hold up one side, then the fork to separate the other. Once the shell is hardened in shape, turn over to cook other side well. Drain on a cookie rack with paper towels underneath. Sprinkle seasoning over shells as soon as you remove from frying. Keep in mind some of the spices are heavier and will sink to bottom of bowl so shake it up nicely before sprinkling on. Cook ground beef according to Taco Bell seasoning pack. Layer your ingredients into your Doritos Locos Taco Cool Ranch shell.