Cilantro Lime Popcorn

Cilantro lime popcorn

Well well well Popcorn and Chocolate are back again making what else but popcorn. This recipe is absolutely perfect for Cinco de Mayo, especially if you pair it with our mango margarita recipe. Disclaimer: this combination is beyond delicious and we do not recommend it unless you are prepared to want more.

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Cilantro. Lime. Popcorn. Nope, do not try this because it is disgusting and you will not go out and buy more popcorn kernels and cilantro and limes to recreate it the next day and the day after that and the day after that… We definitely didn’t do that.. nope, doesn’t sound like us at all.

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This popcorn though, it is like happy hour meets movie theater meets my mouth in a delicious explosion of salty cilantro-y goodness.

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This is coming from the kid who absolutely positively despised cilantro and would avoid it at all costs. If it had cilantro in it, nope, just no; I was done. I used to hate Boloco because their rice has cilantro cooked into it, and who could hate Boloco?! I was crazy and thankfully I have come to my senses and now actually love cilantro and make Rose buy it at the grocery store all too often. Rose loves cilantro so she is overly excited by my new found relationship with the herb.

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If you told me a few years ago I would be making and loving cilantro lime popcorn I wouldn’t have believed you. I was with all the cilantro tastes like soap people, but now I have converted, and my friends, you will too with this scrumptious popcorn.

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Simple, salty, zesty popcorn. Keep it coming because I could eat many of batches of this lovely delightful snack.

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Cilantro Lime Popcorn:

  • 1/4 cup popcorn kernels – this makes a big two person sharing bowl sized amount
  • 2 and 1/2 tablespoons sunflower oil (olive oil or coconut oil would work as well, but sunflower oil creates the most authentic popcorn taste so we highly recommend it)
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime zest
  • 1 teaspoon salt
  • Optional – extra dash of cilantro and zest to top it all off for an extra punch of flavor

1. Pop the kernels either on the stove or using an air popper

2.  Mix the oil with most, but not all of the cilantro, zest, and salt in a small bowl until combined

3. Pour mixture over popped popcorn and shake to thoroughly cover, then toss in the remaining cilantro, zest, and salt

4. Enjoy!

5. Optional- invite me over to help you enjoy.

I love popcorn!There you have it, a simple yet flavorful popcorn snack that would be perfect for your next Friday night movie night or even for a fun snack on Cinco de Mayo. I’ll warn you again, pairing this with those mango margaritas is definitely not a delicious idea…. nope…

IMG_6307Ps. I’m literally dying over how cute this llama placemat is. We got it at Crate & Barrel in the fall and unfortunately they don’t sell it anymore.. I need more!

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What we ate 3/8/15 – 3/14/15

This past week for dinner was all about using our recipe books that have started to collect dust in the corner of our apartment. We cracked open some of our new favorite books and picked out a couple of recipes to try for the week and they definitely did not disappoint. We are trying to incorporate recipes from cook books into our rotation for some new ideas of meals. We used recipes from The Oh She Glows Cookbook by Angela Liddon and this Paleo cookbook by Elizabeth Marsh. We are not vegan or paleo but we do enjoy their recipes!

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Sunday: Leftover polenta and veggies. The previous week we made polenta and still had some leftover this week so we roasted up some cauliflower, broccoli, chickpeas and tomatoes to add to it.

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Monday: Macadamia and Coconut Crusted Fish Chicken. This recipe we found in the Paleo cookbook by Elizabeth Marsh. Now, we (I) do not like fish so instead we did chicken. Rose was really hoping we’d finally do fish, no such luck. This recipe was very very yummy and we were able to enjoy the leftovers throughout the whole week in our lunches and dinners. We paired the chicken with a kale salad with tomatoes, apples, and carrots, dressed with oil and vinegar.

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Tuesday: Coconut Roasted Cauliflower with Macadamia and Coconut Crusted Chicken. This cauliflower was also from the Paleo cookbook and it was also very delicious. As you can see we added a side salad to the cauli and chicken deliciousness.

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Wednesday: Brussels, Bacon, Potatoes with eggs. The Brussels recipe was inspired by the Paleo cookbook as well. This recipe was good but we thought it could have used a bit more flavor and seasonings. The bacon helped… duh… but just salt and garlic powder wasn’t quite enough.We used coconut oil instead of ghee and added some red and yellow potatoes to ours to make it more of a meal. We also had some scrambled eggs and a blood orange on the side.

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Thursday: Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce from The Oh She Glow’s cookbook. YUM! These Enchiladas were absolutely positively delicious. We got out of work early on Thursday so we got to actually enjoy the process of making a home cooked meal rather than rush through it because our stomachs are grumbling. Don’t worry, we went back for seconds.

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Friday: Leftover chicken and cauliflower with a side salad and pan fried plantains. We’ve been really into plantains lately. All you have to do is peel the ripe plantain, starting with a knife, slice it into thin rounds, and sautee it over medium heat in coconut oil, flipping after a few minutes. We use about 1 Tablespoon of coconut oil for 1 plantain. The thinner the slices the crispier they’ll be, but we prefer them thicker.

Saturday: We were busy out and about during the day on Saturday and didn’t quite have time to fix dinner, not to mention that we were craving mac and cheese… so we stopped at Whole Foods and got a bit of mac and cheese and some brussel sprouts and made a yummy meal of it.