Popcorn Chicken Salad

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Here’s a refreshing salad that’s great for lunches at work from Teresa Wilkins-Reckard in Monroe, Indiana. "I can mix up the dressing at home, then pick up enough salad ingredients at the store to last for several days," she notes. "My family and friends like it, too. And variations are easy to make.”—

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Would you make this recipe again?YesNoWrite a review [X] Popcorn Chicken Salad Recipe Prep/Total Time: 25 min. Yield: 2 Servings 10 15 25 Ingredients 1 cup frozen popcorn chicken2 tablespoons mayonnaise4-1/2 teaspoons honey2-1/4 teaspoons white vinegar1-1/2 teaspoons Dijon mustard1/8 teaspoon sesame oil2 cups torn leaf lettuce1/2 cup fresh snow peas1/2 cup canned bean sprouts, drained1/2 cup mandarin oranges, drained1/2 cup chow mein noodles Directions Bake chicken according to package directions. Meanwhile, for dressing, in a small bowl, whisk the mayonnaise, honey, vinegar, mustard and oil until smooth. Divide lettuce between two plates; top with the peas, bean sprouts, oranges, chicken and noodles. Drizzle with dressing. Yield: 2 servings.

Originally published as Popcorn Chicken Salad in Simple & Delicious September/October 2007, p37

Light-Bodied White WineEnjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Crushing On Sodium Girl’s Jessica Goldman Foung, a Giveaway and a Sweet & Spicy Popcorn Recipe

Before making the change to a low-sodium diet, Jess Goldman Foung, the author of the popular blog Sodium Girl, was like a lot of Americans who ate fried chicken and macaroni and cheese, not nearly enough servings of vegetables and rarely strayed from her comfort zone of basic food groups.

With a degree from Stanford and a budding career as a Development Manager, Jess was becoming an expert at fundraising and grant writing, and loved it. Her body, however, did not.

“The autoimmune disease, Lupus, was aggresively attacking my brain and my kidneys and after three months of chemo, dialysis, and amazing medical care, I survived. My kidneys didn’t, ” she says.

After researching and educating herself, Jess realized she needed to take her health into her own hands, and she started with nutrition. “I swore I would do what I could with my own two hands to help stay strong and live a full life and that meant going on a strict low-sodium diet. But I also happened to be an extremely stubborn person, who refused to eat dull food or miss out on anything life had to offer. So that meant rewriting the low-sodium rules.”

“After a tough-love session with my mother, who asked, ‘Do you want to live five years or fifty years?” I realized I needed to quit my job and find a career that let me take care of myself,” Jess acknowledges. “It wasn’t until a fateful day when I watched two movies back-to-back —Julie and Julia and then Food, Inc.—that I realized what I should do: 1) blog and 2) write about the power of food.”

And that she does with the release of her new book Sodium Girl’s Limitless Low-Sodium Cookbook.

Jess and her husband Alejandro

Jess hasn’t let the banished flavor of salt restrain her love of cooking and creating. It’s simply defined it. Through her tips, tricks and recipes, Jess has taken control of her own health and now is helping others do the same. Whole foods play a major part of her diet, with sodium-packed, pre-packaged foods getting the heave-ho.

As Jess states in her new book, according to Malcolm Gladwell‘s calculations it takes about 10,000 hours to become an expert in any given field. Given those stats and the fact that Jess has logged more than eight years and over 70,000 hours creating, eating and enjoying a low-sodium diet, she certainly could be called an expert when it comes to de-saltifying your meals but keeping them full of flavor.

Flavor. And personality. Jess has plenty of both.

Jess and her husband Alejandro as their future selves

So what do you eat when you’re cooking the low-sodium way? Jess’s favorites include some of the obvious like fruit, baked potatoes, yogurt and steamed rice. But she also sheds light on great low-sodium options like Frosted Mini-Wheats, baby food (!) and canned fish that are all within the salt-free eating options.

Jess snuggles with her new baby  

Instead of bottled teriyaki sauce try a combination of molasses and rice wine vinegar and instead of using high-sodium hard cheeses for white sauce, try blended cauliflower, a low-sodium ricotta or coconut milk.

And her best salt substitutes? Try salt-free garlic powder, a squeeze of citrus, and chili pepper all help enhance and brighten the other ingredients, just like salt.

Jess challenged a few bloggers to recreate a recipe from their blog that is heavy in salt, converting it to a low-sodium option. I gladly adorned my Wonder Woman bracelets and accepted her challenge.

I didn’t have to think twice of which recipe that would be part of Sodium Girl’s for FoodieCrush: Truffle Bacon Popcorn: a salt lover’s dream and healthy artery’s nightmare. So how did I make it over? Here’s the nuts and bolts.

The basic premise of air-popped popcorn stayed. But out went the sodium laden bacon and farewell to my tastey truffle salt. Hello to sweet brown sugar and hot mama spices to replace the salt and kick up the flavor. Sweet and spicy made a great substitution including Jess’s suggestions of chili pepper, plus dry roasted, unsalted Marcona almonds offered an added bit of protein and heartiness to the snack.

Sweet and Spicy Popcorn with Marcona Almonds

Ingredients

3/4 cup dry roasted, unsalted Marcona almonds Instructions

Mix brown sugar, chili powder, cinnamon and cayenne pepper in a small bowl and set aside. Combine popcorn and almonds in a large bowl. Place butter in a small bowl and microwave for 30 seconds. Stir and then microwave for another 30 seconds. Pour over popcorn and almonds, stir and then toss with half of brown sugar mixture. Stir, taste and add more of the brown sugar mixture to taste. http://www.foodiecrush.com/2013/02/sodium-girl-jessica-goldman-foung-sweet-spicy-popcorn/

I asked Jess which recipes from the book were some of her favorites? “The salt-free pickle recipes (there are several ideas for everything from cumin scented carrots to kimchi) and my Salt-Free Bloody Marys. They’re my favorites because I think they tend to make converts out of the most skeptical people.”

After perusing her cookbook, I wanted to know more about the low-sodium girl behind the pages, and offer you the chance to enter to win a Vitamix blender and also win a copy of your own (check out the end of this post to enter.)

Congrats on your book debut Jess, and thanks for being our foodie crush.

1. Describe your blog in 3 words:

Colorful, playful, informative. (Hopefully that whole salt-free thing is just an afterthought.)

2. If you could be one food blogger other than yourself, who would you be?

Not to be creepy, but I just adore Joy the Baker. Of course, because she has such a killer sense of humor and a killer sense of style. I mean, she wears blazers. But I think I’d be Joy for a day mostly because that girl can bake. And I, my friend, am not a baker. As I say in the book, I’m an adder, a thrower-inner, an improviser. Not a measurer or ingredient-reader. Which is why all my baking projects usually end up in the compost or sprinkled on ice cream. So I would be her because then I’d have beautiful cookies and cakes to eat all the time. 

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?

Joy the Baker (see number 2), 101 Cookbooks because when I don’t know what to cook for dinner I look to her recipe log, and Cheryl Sternman Rule who makes me laugh out loud all the time. There’s also Hogwash by Jess Thomson who’s my doppleganger in life, so I can’t leave her out. And of course you, how can I not write you! Oh, and Spoon Fork Bacon. I love those girls and their website is just so beautiful. Clearly I’m bad at this whole three blog thing. 

?4. What is the one kitchen tool you could never give up?

The rice cooker. It’s my sous chef on nights when I’m starving and I don’t have the energy to cook.  I throw some green onion, shiitake, and rice in that ‘ol thing and let it rip. Saute some veggies while I wait, pour on the rice wine vinegar when it’s done, and sit down and eat. If you have no other room for anything else, this is your essential item. And it is really coming in handy now with this whole baby deal. You barely even need one hand to set it up. And when it comes to low-sodium food (and babies), quick meals, quick clean up, and convenience can’t be beat.

5. What dish are you obsessed with mastering that you just can’t get quite right?

Bacon. It’s pretty much the only salty food I haven’t been able to remix and remaster. Don’t get me wrong, I’ve tried. And it did not end up well. But with all those molecular gastronomists in the world, I have a feeling I might be able to make some sort of salt-free replica at some point!

6. What did you have for dinner last night?

Curried butternut squash and chickpea stew with cumin and smoked paprika spiced chicken thighs. Did I mention I’m having salt-free peking duck and plum sauce tonight? 

Jess keeps it fresh and spins to win

7. What’s one secret talent outside of the kitchen nobody knows about you?

Um, I love to dance. Like, dance when there’s no music. Especially when there’s lots of people around. And sometimes, I even have tap shoes in my purse, just in case.

8. You’re happiest when cooking/eating:

Jook. It is my absolute comfort food and the perfect way to use up leftover chicken parts (if you buy whole birds). I’d eat it morning, noon, and night. It contains luscious shiitake mushrooms, plump rice full of rich chicken broth, and steaming savory smells. I love putting in yuba skins (tofu), green onion, and fried garlic. Confession: sometimes I eat so much, I get the meat sweats. 

9. You share in your new book tons of tips on how to recreate favorite recipes the salt-free way. What are the three easiest ways to incorporate salt-free alternatives into family meals?

First, remember that whole foods contain their own natural flavors: raw radishes are peppery, mushrooms contain natural umami, beets and celery contain a high amount of natural sodium. Use them to boost the flavor in your meals.

Second, roasting, grilling, and reducing can add and enhance a lot of flavor to your food. So remember to see your oven, grill, and slow-cooker as flavor-enhancers as well.

And finally, EXPLORE! The more you try unfamiliar ingredients, meats, spices, and cuisines, the more surprised your palate will be and the less it will miss the salt.

10. The one secret ingredient to your success is:

Seeing obstacles and challenges as motivators. The best advice I got when I was in fundraising was that every no was just a 15% yes, and with charm, patience, and perseverance you could easily change things around. I’ve applied that to everything in my life, from Lupus to making salt-free pigs in a blanket. And so far, it’s serving me pretty well.

a Rafflecopter giveaway

To celebrate the launch of Sodium Girl’s Limitless Low-Sodium Cookbook, Jess is giving away a Vitamix mixer to one lucky fan. Enter to win in the Rafflecopter widget above. To be entered to win answer the following question: “”Other than salt, what is your favorite way to flavor food?” The winner will be announced on Sodium Girl.

In addition, I’m giving away a copy of Jess’s new cookbook here at FoodieCrush. All comments in the comment section below will be entered to win.  

COOKBOOK GIVEAWAY The cookbook giveaway is open until Sunday, February 17, 2013 at 11:59 p.m. MST and is not associated with the Rafflecopter Vitamix giveaway. The cookbook giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment. Winner will be chosen randomly and announced on this post. I will email the winner and if the winner doesn’t respond in 48 hours, a new winner will be chosen.

VITAMIX GIVEAWAY RULES NO PURCHASE NECESSARY. The Vitamix Giveaway is open until February 18, 2013, 12:00 am PST. Winner must be a US resident in order to win. Winner will have 48 hours to respond to email to claim prize before another winner is chosen. The name of the winner will be announced on SodiumGirl.com and the Rafflecopter Widget once the giveaway has ended. In the event the Sponsor (Vitamix) fails to send the prize, the Host (SodiumGirl.com) and all Participating Hosts (Participating Bloggers) will not to be held responsible or liable in any way. 

Thanks for reading and please keep in touch. Subscribe to FoodieCrush and follow me on Twitter, Facebook, Pinterest and check out FoodieCrush magazine.

Pin It Tagged as: appetizer, dessert, food blogger interview, popcorn, spicy, sweet

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Truffle Bacon Popcorn Plus 6 Savory Popcorn Recipes

There are three just-cooked scents that will put anyone’s flavor anttanae on high alert: Popcorn, bacon and chocolate chip cookies. You can smell ‘em as soon as your foot hits the threshold and like a treat-obsessed dog of any size you go straight for the goods to sample a bite.

So what would it taste like to have all three of these in one taste treat delight? Sorry, but you won’t find out in this post.

What I will be sharing with you is the savory side of popcorn, the sultry side, the 50 Shades of Grey side of popcorn. Or is 50 Shades of Grey already a “so 2012” reference that I’ve shown my true behind-the-times colors?

Now, I’m assuming you’ve munched on popcorn: Caramel corn, movie-like-butter-flavor and maybe even chocolate. And you’ve savored bacon. Unless you’re vegan/vegetarian. And who doesn’t love the stinky cheese popcorn that’s delivered by corporate salesmen at the holidays to keep the entire staff satiated and happy? The kind that stains your popcorn-dipping fingers orange but you just can’t seem to say, “No thanks,” to.

But have you ever had the pleasure of making the acquaintance of truffle salt?

I hadn’t experienced truffle salt before attending a cooking demonstration at our local Viking Cooking School a few years ago. In fact, I can’t even remember what the dish was that I tasted it upon, but I absolutely remember having my socks knocked off when I did.

Just a little dip of my pinkie into the salt, swiftly transported to my tongue and I was jettisoned back to 4th grade and the first time I tried Pop Rocks. Flavor explosions going off all over the place in my mouth.

Now, those exploding bursts were what it was like just eating the salt straight from the jar. But when sprinkled on noodles, mixed into butter, on dusted on STEAK—be still my heart—this accent is just about the only accompaniment you need to impart some serious flavor.

Needless to say, I had to make truffle salt a part of my pantry. The salt is spendy for sure, but because it’s so concentrated in flavor, and used in such small amounts, I’ve found to be well worth the investment.

With movie awards season at our feet, Superbowl parties that will soon be in full swing and not to mention the luxury of winter’s lazy, cozy-up on snowy weekends, savory flavored popcorn, especially when kicked up to the stars in flavor, is begging to be had.

You can serve in a big bowl for quick, dipping hands, or make individual portions in these parchment tulip cups.

Get out the dental floss people, it’s popcorn time.

Ingredients

1 stick (8 tablespoons) butter ½ cup finely grated parmesan cheeseInstructions

Pour popcorn into a large bowl and set aside. Arrange bacon side by side on a plate lined with parchment paper. Cover with another sheet of parchment paper or microwave-safe cover and cook on high for 4-6 minutes. Rotate the plate half way through cooking so bacon cooks evenly. Place bacon on a paper towel lined plate to drain, then crumble or slice into small pieces and add to popcorn. Add butter to a microwave safe bowl and heat on high for 30 seconds. Rotate and heat for another 15-30 seconds, watching to be sure it doesn’t boil over. Pour butter over popcorn then sprinkle with truffle salt. Mix to combine. Then add parmesan cheese and toss to coat. Serve warm or at room temperature. http://www.foodiecrush.com/2013/01/truffle-bacon-popcorn-plus-6-savory-popcorn-recipes/

I do love the sweet side of popcorn, but adding ingredients that are more savory and even a little spicy is a great alternative to the norm, and a surprise taste treat for guests. Here are a few foodies who are on the same flavor train.

Liren pays heed to health concerns about microwaved popcorn and has taken her popcorn to the stove to put an Asian spin on Kitchen Confidante’s Sweet and Spicy Wasabi Popcorn.

An ode to memories of dad, Lisa pulls out the cast iron skillet to create Authentic Suburban Gourmet’s Garlic, Thyme and Parmesan Popcorn.

Olga skips the microwave too and goes old school popping with a savory, earthy twist in Mango & Tomato’s Smoked Paprika, Black Pepper & Parmesan Popcorn.

Oh no, here I go again with my obsession of Mexican infusion, but Lisa’s flavor bursts are too tempting not to share! Check it: With Style and Grace’s zesty Chili Lime Popcorn—with or without tequila…your choice.

Shanon kicks up the heat thanks to a dose of Sriracha then brings it on down a notch or two with cool Ranch flavor in The Curvy Carrot’s Sriracha Ranch Popcorn.

Just like my favorite classic chicken wings, er chicken legs, recipe, Cassie has made sure Bake Your Day’s recipe for Buffalo Parmesan Popcorn is a 5 napkin treat.

For an additional list of seasoned popcorn recipes, visit the gals at the Food Matters project for link-up love and plenty of food blogger’s amazing popcorn recipes and link up your own favorite recipe too.

Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me on  Twitter, Facebook and Pinterest and check out Foodie Crush magazine.

Pin It Tagged as: appetizers & small bites, bacon, butter, cheese, parmesan, popcorn, recipe, savory, truffle

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