My favorite day of the week has always been Thursday. I think it has to do with the anticipation of it being almost the weekend. Also, growing up, it seemed like all my favorite television shows were on Thursday nights. It’s still that way now. Yes, I’m an avid Scandal watcher and I am completely hyped up for tonight’s season premiere. I’m also a little irked that they put The Blacklist on opposite of Scandal, but since that show doesn’t start until October 1st, I’ve got a little time before I have to do the DVR shuffle.
If you watch the show, the main character is notorious for her dinners that consist of red wine and popcorn. I can definitely get with popcorn for dinner. So, I’ve decided to make Thursdays on the blog Popcorn Thursday. Each week, I’ll do a variation of popcorn for our Thursday night television watching. I promise lots of delicious recipes, and whether or not you have them for dinner or snack on them afterwards is up to you. I’m high-fiving you either way.
Let’s start with a classic buttered popcorn, and then we’ll shake things up a bit with a garlic and parmesan version.
3 Tablespoons Oil (Coconut-unflavored,Vegetable or Canola)
1/3 cup Popcorn Kernels
3 Tablespoons Butter, melted
Salt (Sea Salt or Pickling Salt work well)
Place a large, heavy bottomed pot on the stove over medium high heat. Pour in oil.
Add three kernels of popcorn. If using coconut oil, wait for the oil to melt first.
Listen for the three kernels to pop. When they pop, add in the rest of the kernels and cover with a lid. Remove from heat and let sit for 1 minute. This brings the kernels to an even temperature and gives you more popped kernels in the finished product.
Place back on the heat and let pop. Hold on to both lid and pot, and shake occasionally. Listen for the popcorn to slow down, about 2 minutes. Remove from heat and carefully uncover.
Drizzle melted butter over the top and salt, being sure to account for the salt content in the butter. Shake to combine.
2 Tablespoons Butter
1 Garlic clove, minced
2 Tablespoons Parmesan, grated
1 Teaspoon Lemon Zest
Salt and Pepper
Make popcorn as above, but don’t add butter or salt. Set aside.
Melt butter and garlic in a small bowl in microwave.
Pour over popcorn, leaving the garlic out for milder flavor or adding it in for extra punch.
Sprinkle parmesan and lemon zest over the popcorn and add a little salt and cracked black pepper, accounting for the amount of salt in the butter and the parmesan. Toss to combine.
Each recipe makes about 9 cups of popcorn, so grab a TV watching buddy and share a bowl. Be sure to connect with me on Facebook and Instagram at Eclectic Yellow House and Twitter at @EclecticYellow. I want to hear from you! Tell me what shows you’ll be watching tonight and what shows you’re looking forward to this Fall. Happy Thursday!