Chocolate Popcorn

This makes a great gift and treat to bring to your next party!

Pop 1/3 cup dry kernels in Large Round Mold and Octagonal Silpat in microwave.

Chocolate Sauce:

1/2 cup butter

3/4 cup sugar

1/4 cup syrup (corn or maple)

1/4 cup cocoa

dash of demarle difference sea salt

1 tsp. vanilla

Preheat oven to 250 F.  Bring chocolate sauce ingredients (except vanilla) to a boil in the Large Flared Sauté Pan.  Boil for two minutes.  Remove from heat and add vanilla.  Mix in popcorn (and nuts if you wish and while I'm thinking about it, cranberries and coconut sound perfect too!).  Stir until well-coated.

Lay out popcorn mixture on Flexipat on Perforated Baking Sheet and bake for about 25 minutes.  Place on Floral Cooling Rack and let cool to room temp.  Break into small clumps and store in an airtight container.

*Note:  You could also use the Silpat  ~OR~  if you don't have the most wonderful products in the world yet, then go ahead and grease a pan of your choice, but just think of all the time and calories you're wasting!

Chinese Chicken and Bok Choy

 
This recipe is posted for the nice lady who bagged my groceries the other night . . . she asked me how to cook bokchoy and I told her I'd post it ASAP.  I hope you're reading this!  It was delicious!

Now, I used the available bokchoy which was the large stalk, but I prefer to use baby bokchoy (it's a lot less bitter).

Marinade:
2 Tablespoons Hoisin Sauce
1/4 cup soy sauce
1/4 cup dark Chinese vinegar (available in most Asian grocery stores)
2 cloves crushed garlic
2 tsp. fresh or powdered ginger (to taste)

Place chicken in Flexipan of choice (on Perforated Baking Sheet).  Set bokchoy in pan and drizzle the marinade all over.  Cover Flexipan with Octagonal Silpat or Medium Silpat.  Bake at 375 F for about 45 min.

Serve over steamed rice.  Can use fish instead of chicken, but you will bake it for a shorter time.