lindy, Author at Garden Seeds and Honey Bees

Pineapple Jell-O Popcorn

Microwave Popcorn Recipe

*12 cups of Air Popped Popcorn and put in large bowl

In a medium glass bowl add the following to make the Jell-O Coating:

*1 (3) ounce box Jell-O or 1/2 of large box, flavor of your choice
*1/4 cup Light Corn Syrup
*1 cube of butter (1/2 cup), melted

Place the glass bowl of Jell-O Coating ingredients in the microwave. Microwave for one minute take out and stir. Repeat this in 30 second increments until it is very bubbly. If you want a dryer popcorn coating microwave 1 to 2 more increments of 30 seconds, just be careful not to burn the Jell-O Coating. Every microwave is different so adjust time accordingly.

*Add 1/4 teaspoon Baking Soda to the hot bubbling Jell-O Coating this will make it light and foamy, now add to the warm popcorn.

Place Air Popped Pop Corn in greased large glass bowl.

Note: If you have trouble mixing coating over the popcorn, microwave popcorn with Jell-O coating for about 30 seconds this will help in stirring in the Jell-O Coating. (I didn’t need to do this step.)

Tip: Now take the Jell-O Coating, stirring it in 1/3 of it at a time onto the popcorn, trying not to have big globs in one spot, mixing with a wood spoon until all popcorn is coated.

Put Coated hot Jell-O popcorn on cookie sheet with Parchment Paper or Silpat baking sheet liner to cool and dry. (If you still want the coated popcorn to be even crunchier, bake in pre-heated oven at 225*F. for 10-20 minutes, stirring every 10 minutes, being careful not to burn Jell-O coating.)

Also see Jars of Jell-O Popcorn

Recipe adapted from Bee in Our Bonnet

Kool-Aid Popcorn

*2 cups Sugar
*1 cup Light Corn Syrup
*2/3 cup Butter

*2 packages unsweetened Kool-Aid
*1 teaspoon Baking Soda

*6 quarts popped Popcorn

In a Stock pot or sauce pot, add all ingredients except Kool-Aid and Baking Soda. Bring to a boil and boil for 3 minutes. Stir in Kool-Aid and Baking Soda and it should foam up. Pour over popped Corn.

Using two half baking sheets lined with Silpats, place 1/2 of the popcorn mixture on each baking Sheet. This is really sticky and goes hard so use some kind of oven proof baking sheet liners. Bake the coated popcorn at 225* F. for 20 to 30 minutes depending on how crunchy you want the popcorn to be. Remove from oven and break up coated popcorn as soon as you can handle it without getting burned.

Recipe adapted from Recipe-Greeting-Cards

Have a good Day!

Lindy

Marinated Grilled or Baked Salmon with Baked Rice

Marinated Grilled Salmon

*8 serving pieces/fillets of Salmon, if frozen thaw in refrigerator
*1/4 teaspoon Lemon Pepper or to taste
*1/2 teaspoon Garlic Powder or to taste
*Salt to taste

Rub or Sprinkle the above spices onto Salmon pieces.

In a bowl add the following ingredients and stir together.

*1/2 cup Soy Sauce
*1/2 cup Brown Sugar
*1/2 cup Water
*1/3 cup Extra Light Olive Oil or Oil of your choice

Place the seasoned Salmon pieces in two gallon size Ziploc bags, four pieces/fillets in each bag. Divide the marinated in half and put half the mixture in each bag. Let marinate at least two hours, (flipping bags over half way through marinating) in the refrigerator before grilling. (We marinated ours overnight in the refrigerator.) Discard marinate after using and grill Salmon.

Grill on medium heat. Grill them for 6 to 8 minutes per-side or until flakey. (We used the George Foreman Grill, cooking two to three at a time, it took 6 minutes total because it grills both sides of the Salmon at the same time.)

Recipe adapted from All Recipes

Marinated Baked Salmon

*5 Salmon serving size Fillets, thawed in refrigerator if frozen

Marinate fillets in the refrigerator in a gallon resealable bag with the following marinate for at least 2 hours.

Marinating Sauce

In a bowl mix the following:

*1/2 cup Teriyaki Sauce of your choice
*2 teaspoons Extra Light Olive Oil, or oil of your choice
*1 clove of Garlic, minced
*1 tablespoon Onion, minced
*1/8 teaspoon Black Pepper, or to taste
*Dash of Red Pepper Flakes, or to taste
*1 tablespoons Sesame Seeds

*2 teaspoons Brown Sugar, optional to brown the top at the end of baking, place Salmon pieces under broiler just until sugar starts to brown on top of the Salmon, I skipped this step.

After marinating in refrigerator, bake in a pre-heated oven 350* F. for about 20 minutes or until Salmon flakes with a fork. (I used the Marinade, pouring it over the Salmon before baking, it blackens in the dish but the Salmon still tastes great.)

Recipe adapted from Tammy’s Recipes

Baked Rice

*2 1/3 cups Water, almost to boiling point

In small pot, bring water to a boil and add to the Rice mixture.

Rice mixture

Mix or toss in bowl the following and then put in a baking dish sprayed with cooking spray.

*3/4 cup Jasmine White Rice
*3/4 cup Brown Rice
*2-3 tablespoons Extra Light Olive Oil
*3 teaspoons Powdered Low Sodium Chicken Broth

Bake the rice in a tightly covered baking dish using two layers of aluminum foil for about 55 minutes in a pre-heated 375* F. oven. After baking remove from oven and let rest for 5 minutes covered and then fluff rice with a fork and Serve!

Recipe adapted from Americas Test Kitchen/Our Best Bites