If there’s one thing you should know about me it’s that I’m a snacker. I love snacks. I always have and I always will. If I go more than three hours without a meal or snack or some sort I usually get cranky.
I know that’s not something to necessarily be proud of, but it’s the truth. One of my favorite snacks lately has been popcorn. Popcorn is a light snack that comes in a ton of different flavors, which is probably why I like it so much. Though, I don’t think I’m the only one.
There is a store in Pittsburgh, Pennsylvania called Pittsburgh Popcorn that ONLY sells popcorn and guess what? People love it!
People eat that stuff up (literally) like it’s candy. Or..erhm…popcorn. Because it is but.. you get my point. It’s delicious.
Now let’s switch gears for one second and talk about truffle oil. I believe I tried truffle oil for the first time last year when I went to a restaurant and my friend ordered truffle fries.
I didn’t know what truffle oil was, but I remember that day as the day I fell in love with it. What a unique flavor! And so delicious!
Why had I waited so long to try this stuff?! Since that day I’ve had truffle fries a handful of times, but I’d never tried anything else with truffle oil on it, and I’d definitely never bought my own truffle oil. That is, until this past weekend.
You see, I was at Whole Foods just picking up a few things (is that even possible? Can someone actually go into Whole Foods and only get a FEW things??), one of them being olive oil. So I’m standing in the oil aisle looking up at the different olive oils when suddenly I spot truffle oil.
OMG should I buy it? I’d never bought it before but I figured there’s always a first for everything. So I did.
Once I got home, I placed it on the table and stared at it. What am I going to do with you?, I thought. I walked over to my pantry and immediately spotted the popcorn kernels sitting there and THAT is how this combination was created.
I must say, there’s something about popping your own popcorn that is so satisfying. Maybe it’s because it tastes fresh, or because you feel like you’re really making something from scratch–I’m not sure–but I love it.
I was debating whether or not to actually put the truffle oil in the pan and then pop the popcorn with that instead of the traditional canola oil but then I remembered: a little bit of truffle oil goes a long way. I decided it’d be best to stick with a singular tablespoon of canola oil.
After all, a little bit of canola oil never hurt nobody. Or at least I don’t think so.
After the kernels popped themselves into fluffy white popcorn I poured the popcorn into a large bowl and drizzled truffle oil over top. And THEN I sprinkled it with shredded Parmesan cheese. Talk about the cherry on top! …only better because it’s cheese.
Can we all agree that cheese is better than cherries? I think cheese wins in every case except maybe ice cream, but that’s a whole other topic that we’re not going to get into today.
Sprinkle with a little salt and pepper and you’ve got yourself the perfect movie-watching snack!
- ½ cup popcorn kernels
- 1 tbsp canola oil
- 1 tbsp white truffle oil
- ¼ cup shredded Parmesan cheese
- Pinch of salt and pepper
- Heat canola oil over stove top in a medium-large sized skillet.
- Place 2 popcorn kernels into the skillet. Once they pop, then you know the canola oil is warm enough; add the rest of the popcorn kernels and place a lid over the skillet.
- As the popcorn is popping, be sure to gently shake the skillet back and forth to ensure that all of the popcorn gets popped.
- Once the popcorn is done, remove from heat and pour into a large bowl.
- Pour truffle oil, salt and pepper over popcorn and mix together; sprinkle with Parmesan cheese.
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