Kettle corn

• 2 TBS oil
• 2 TBS sugar
• 1/4 c. popcorn
• salt

Heat oil in medium saucepan with a couple popcorn kernels in it.  When they pop, add the rest of the popcorn, sugar, and salt.  Cooking, shaking occasionally, until most of the kernels have popped.

Note:  Last time I tried just sprinkling with salt at the end.  It didn't disperse evenly and wasn't enough.  Next time I would add the salt with the sugar.  Maybe try 1/8 tsp?

Chocolate frosting

(from https://thestayathomechef.com/the-most-amazing-chocolate-cake/)

• 3/4 c butter, softened
• 4 oz cream cheese, softened
• 3/4 c cocoa powder
• 1.5 tsp vanilla
• 3.5-4 c powdered sugar
• about 2 TBS milk (as needed)

Beat together butter and cream cheese until fluffy.  Add in cocoa powder and vanilla extract.  Beat until combined.  Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency.

Makes enough to fill and frost a 3 layer (8") cake or to pipe frosting onto most of 2 dozen cupcakes.

Seafood chowder

• 1 shallot, minced
• 1-2 cloves garlic, minced
• butter
• splash of sherry
• ~3 medium potatoes, diced
• 1/4 tsp thyme
• 1/4 tsp pepper
• salt
• 2 c. Penzey's seafood broth
• 1/2 pkg TJ's cod chunks, thawed
• 1/2 pkg TJ's mixed seafood, still frozen
• cream
• milk

Saute shallot and garlic in butter until soft.  Deglaze pan with sherry.

Add potatoes, seafood broth, and seasonings.  Bring to a boil.  Simmer until potatoes are softened.

Partially mash potatoes and stir.  Add cod and start boiling it.  Add frozen mixed seafood and simmer until just cooked.

Stir in cream and milk.  Reheat to near boiling.

Notes:  When I didn't salt it before boiling the potatoes, there wasn't enough salt.  Since it'll get dilute later, maybe salt it generously.  It seemed otherwise lacking in flavor too, so maybe increase shallot/garlic/sherry quantities.  Possibly thyme could be increased as well.

Pomegranate Christmas punch

• 1 qt seltzer water
• 1 pint pomegranate juice
• 2/3 c. Trader Joe's ginger brew
• 3 TBS simple syrup
• 1 TBS gin with strong juniper flavor

Roasted broccoli and cauliflower

Preheat oven to 425.  On a sheet of foil, drizzle broccoli/cauliflower florets with EVOO and toss with sea salt, pepper, and garlic powder.  Wrap into a packet and bake for 20 minutes.  Open packet and cook until finished (maybe 5-20 minutes more).

Tortellini soup

• EVOO
• 3 cloves garlic (or more), minced
• ~1/4 c. white wine
• 2 qt. chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp dried basil
• pepper
• 8 oz can tomato sauce
• ~10 oz cheese tortellini
• ~1/2 bag baby spinach
• parmesan

Saute garlic in olive oil.  Add white wine.  Add broth, seasonings, and tomato sauce.  Simmer for about 10-20 minutes and add more seasonings to taste as needed.  Add tortellini and cook according to package directions.  In the last minute, add spinach.  Serve topped with grated parmesan if desired.

Miso chicken

Modified from https://cooking.nytimes.com/recipes/1017699-miso-chicken

• 2 largish boneless skinless chicken breasts
• 2 TBS butter, softened
• 1/4 c white miso
• 1 TBS honey
• 1/2 TBS rice vinegar
• pepper

Preheat oven to 425.

Mix sauce ingredients in a large bowl.  Dump chicken breasts into bowl and coat on all sides with miso mixture.  Put chicken in a foil-lined casserole dish.  Spoon remaining miso mixture over chicken.

Bake 10-13 minutes on each side.  When flipping, spoon glaze runoff over the chicken.

Serve with rice.