Happy Monday, friends! I saw 60s in the forecast for this week so I could not be happier. In addition to these normal summer temperatures I have two exciting culinary happenings in the cards this week. Monday morning is easier to swallow when your Tuesday, Wednesday, Thursdays are looking up.
In lieu of dinner Sunday night, I made popcorn. I know what you’re thinking. “Popcorn is not a meal, Lauren.” But don’t worry, I had a glass of wine, too.
On the menu:
Parmesan pepper popcorn
1/4 cup popcorn*
2 Tbsp butter
1/4 cup grated parmesan cheese
2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
Pop the corn in an air popper. Melt butter over low heat. Add cheese to butter just until coated with butter. Pour half the butter/cheese mixture over popped corn, and sprinkle half the red pepper flakes over top. Toss popcorn. Pour the remaining butter/cheese over the popcorn and sprinkle the rest of the red pepper. Sprinkle salt and pepper over top. Toss well.
*If you don’t have an air popper, you can still make oil-free pop corn at home. Put the kernels in a paper bag and pop them in the microwave for about 2 minutes. Voila.