[1] New from Candy Pop: popcorn with peanut M&Ms (photo © Snack Pop

[2] Lovers of Peanut M&Ms: This popcorn mix is for you (photo © Viktor Hanacek | PicJumbo).

SNACK POP CANDY POP & COOKIE POP

We admit to a fondness for Candy Pop and Cookie Pop popcorn treats: sweetly drizzled popcorn with favorite candy and cookie flavors.

Here’s our original review of the line.

Instead of creating our own “movie mix” with popcorn and candy, we now buy it by the bag.

The latest flavor is Candy Pop Popcorn made with Peanut M&M’S® (photo #1).

Need we say more than…yippee?

Candy Pop Popcorn Made With M&Ms Peanut M&Ms!© joins the line’s other flavors:

Candy Flavors: Butterfinger Candy Pop, Snickers Candy Pop, Candy Pop made with TWIX® candy, Candy Pop made with SNICKERS® candy and Candy Pop made with M&M’S® Minis.

Cookie Flavors: Chips Ahoy! Cookie Pop, Oreo Cookie Pop.

Each flavor is only 150 calories per serving, is low sodium, non-GMO and OU Kosher (Dairy).

As part of the brands ongoing “Snackgiving” initiative, a portion of proceeds from all sales of Snack Pop varieties will benefit The Ryan Seacrest Foundation, which supports programs in childrens’ hospitaks.
 
 
GET YOUR CANDY POP POPCORN!

The 20-ounce club size bag is available at Sam’s Clubs nationwide for $5.98.

To find your nearest retailer, visit Snackpop.com.

You can also order online from the site.
 
 
> THE HISTORY OF CANDY

When we first discovered March 18th to be National Sloppy Joe Day, our only experiences with a Sloppy Joe sandwich were in our high school cafeteria.

Instead of a hamburger, Sloppy Joe stretched the ground beef with onions, ketchup, maybe with some Worcestershire sauce, and maybe other seasonings (although high school cafeterias are not known for seasoning finesse).

Modern cooks have upgraded the recipe, some taking a “gourmet” approach. See the recipe below, as well as our suggestions for  “>ways to glamorize your Sloppy Joe.

But first, a bit of…
 
 
SLOPPY JOE HISTORY

The Sloppy Joe originated in the U.S. during the early 20th century.

Early and mid-20th century American cookbooks offer quite a few Sloppy Joe-type recipes, although they can go by different names:

Chopped Meat Sandwiches, Hamburg à la Creole, Minced Beef Spanish Style, Spanish Hamburgers and Toasted Deviled Hamburgers, among others.

(May we say…all of these names sound more appetizing than Sloppy Joe.)

Research done by H.J. Heinz says that it seems that the sandwich named Sloppy Joe originated with the “loose meat sandwiches*” sold in Sioux City, Iowa, in the 1930s.

Not surprisingly, they were the creation of a cook named Joe.

A Sloppy Joe differs from a traditional loose meat or tavern sandwich* due largely to its tomato-based sauce.

References to Sloppy Joe sandwiches begin by the 1940s [source].

It was affordable comfort food, and by the 1960s, food companies began producing packaged Sloppy Joe in cans with meat, or just the sauce.

One example is Manwich (photo #7), a sauce made by Hunt’s that can be used to make Sloppy Joes (tomato paste, HFCS, distilled vinegar, spices).
 
 
HOW TO MAKE A “GOURMET” SLOPPY JOE

It’s easy to upgrade the conventional Sloppy Joe with:

 
You can also stir in:

 
Consider a garnish of sweet or savory pickles and/or a slice of melted cheese.
 
 
RECIPE: “GOURMET” SLOPPY JOE

If you prefer a spicier alternative to the Italian seasoning, substitute 1 tablespoon of chili powder and 1 teaspoon of cumin.

Note that you can make this recipe a day in advance and let the flavors meld overnight.
 
 Ingredients For 4-6 Servings

 
Preparation

1. PREHEAT the oven to 400°F. Line a baking sheet with foil.

2. COMBINE the onion, carrot, celery and bell pepper in a bowl with 2 tablespoons of olive oil and the tomato paste. Toss to evenly coat. Spread out on the baking sheet.

3. SLICE off the top of the garlic head so that the cloves are exposed. Drizzle a 1/2 tablespoon of olive oil over the top and then wrap the garlic in foil. Place it on the baking sheet with the vegetables.

4. PLACE the baking sheet in the oven and roast for 40 minutes. Remove from the oven and allow to cool. Meanwhile…

5. HEAT another tablespoon of olive oil in a large pan over medium heat. Add the ground beef and Italian seasoning and cook, breaking the beef apart with a spatula, until browned. Drain the grease.

6. ADD the wine and raise the heat until most of the liquid has evaporated.

7. CHOP the cooled vegetables into small pieces. Add them to the pan of ground beef and stir to combine.

8. SQUEEZE the garlic cloves from the head and mash to a paste-like consistency. Stir them into the meat mixture.

9. ADD the chicken stock, tomato pureé, Worcestershire sauce and brown sugar to the pan. Bring to a simmer and reduce the heat to medium-low. Let simmer for at least 20 or 30 minutes, or until the sauce has thickened.

If the mix doesn’t thicken to your desired consistency, blend 1 tablespoon cornstarch and 1 tablespoon water. Stir into the pan and and simmer until thickened.

10. CHECK the seasoning and add salt and pepper to taste. Serve on rolls.

Recipe adapted from Girl Gourmet.

[1] A classic Sloppy Joe using packaged seasoning. Here’s the recipe from McCormick (photo © McCormick).

[2] A turkey and bean Sloppy Joe. Here’s the recipe (photo © Ready Set Eat).

[3] How about a Sloppy Luis with a Mexican twist, including avocado, chorizo and jalapeño? Here’s the recipe (photo © Ready Set Eat).

[4] Jafflz makes gourmet pockets with different fillings, including Sloppy Joe. You can buy them here (photo © QVC).

[5] Make turkey Sloppy Joes with leftover turkey. Here’s the recipe ((photo © Ready Set Eat).

[6] A different approach: Mac & Cheese Sloppy Joes made with veggieburgers. Here’s the recipe (photo © Amy’s).

[7] Manwich made Sloppy Joes easy, but it’s loaded with high fructose corn syrup (HFCS—photo © Hunts).

*A tavern sandwich, also called a loose meat sandwich, consists of ground beef mixed with sauteed onions on a bun, sometimes topped with pickles, ketchup, mustard, and cheese.

†The legend is that the loose meat sandwich (subsequently given the fancier name of “tavern sandwich”) was invented in 1924 by a man named Dave Higgin at Ye Olde Tavern in Sioux City, Iowa. Here’s more about it.

If you don’t want to buy Italian seasoning, here’s a recipe using the dried herbs that you have. Blend 1-1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage. Keep in a jar, tightly closed.

[1] A bowl of oatmeal with bananas and hazelnuts (all photos © Flahavan’s).

[2] Irish steel cut oats deliver a dense texture and nutty flavor.

[53] Irish rolled oats are ready in 3 minutes!

[4] Oatmeal raspberry bars. Recipes are available on the Flavhavan’s website.

[5] Overnight oats are another breakfast favorite. You can also make oatmeal pancakes.

[6] Oatmeal cookie dough bites enrobed in dark chocolate.

[7] Oatmeal bread, delicious with tea or coffee.

This morning, St. Patrick’s Day, we breakfasted on a bowl of oatmeal made with Flahavan’s Irish Rolled Oats.

We breakfast on Flahavan’s many mornings. The creamy oatmeal, ready in 3 minutes in the microwave (no stirring!), is hearty comfort food with a bonus: fiber.

It’s become our oatmeal of choice, significantly tastier with a better texture than the leading American brand.

In Ireland, Flahavan’s—which dates to 1785 and remains family owned—is the number-one brand.
 
 
FLAHAVAN’S OAT VARIETIES

The U.S. line includes:

 
The products are certified GMO-free, sugar-free and vegan.

Steel cut oats take considerably longer than rolled oats to make, but deliver a firmer texture (it’s a great texture) and a slightly nutty taste.

Flahavan’s have been milling quality oats at the family mill for more than 200 years.

A unique milling process cooks the oats twice, then carefully rolls them to retain their distinctive texture and deliciously creamy taste.

Irish steel-cut oatmeal is made differently than regular oatmeal. Instead of the groats (the inner kernel with the inedible hull removed) being rolled, the kernels undergo a steel-cut process.

Using giant steel blades, the groats of whole oats are chopped into two or three pinhead-sized pieces. Rather than being flattened, the oats retain their shape (albeit, having been cut, they’re a smaller size than rolled oats).

Steel-cut oats are also called pinhead oats, coarse oatmeal (in the U.K.), or Irish oatmeal.
 
 
WAYS TO USE OATMEAL

In addition to a hearty porridge, Flahavan’s oats can (and should!) be used to make:

 
And much more. Check the recipes on the website.
 

THE HISTORY OF OATS

Oats are an ancient grain with a long history of sustenance.

Hunter-gatherers ate wild oats as far back as 32,000 years ago—long before farming began, some 12,000 years ago.

It was one of the first cereals cultivated by man. Evidence of growing oats in China dates far back as 7,000 B.C.E.

The ancient Greeks are believed to be the first to make porridge from oats.

The Romans followed the Greeks in cultivating oats and introduced them to other countries as they conquered Western Europe. They named oats and other crops “cereals” after Ceres, the Roman goddess of agriculture.

In Ireland and elsewhere, most households held stores of oats to use for bread, porridge, and as a key ingredient for making black pudding (blood pudding), a type of blood sausage.

Made from pork blood, with pork fat or beef suet, and oatmeal, oat groats or barley groats. It was a staple in the Irish and English diet.

Up until the 1800s, the milled oats were a coarser grain than the oats we know today. The Industrial Revolution enabled machine milling, which produced finer oats.

In the 19th and 20th centuries, porridge became a more popular breakfast dish. Oatmeal for breakfast was promoted by the oatmeal producers like Flahavan’s.

Tastes change over time and porridge is now mostly made with the finer-milled oat-flakes we all have in our kitchen cupboards [source].
 
 
MORE ABOUT FLAHAVAN’S

Since 1785, the Flahavan family mill has stood on the banks of the River Mahon, just outside the village of Kilmacthomas in County Waterford.

(The House of Waterford Crystal is located in the same county, in the city of Waterford, Ireland, a Viking city built in 914 C.E.)

It’s one of the most beautiful parts of Ireland, covered in lush, rolling farmland.

Oats have grown for as long as anyone remembers. The land and weather in the sunny southeast of Ireland are perfect for growing them.

The mill was long powered by a water wheel on the River Mahon.

The original water wheel is still there, but its function has been replaced by a water turbine that produces green electricity to run the mill.

As part of its sustainability mission, a wind turbine and solar panels generate additional electricity.

Over the years, many of the recipes on the website were created in the family kitchen by Mary Flahavan, wife of John Flahavan, the current owner.

Both take great pleasure, knowing that the recipes are enjoyed in homes all over Ireland, and around the world.

Oats are timeless, natural, wholesome, and nourishing, and at Flahavan’s, sustainable. Who could ask for more?

March 16th is National Artichoke Day.

We love artichokes; both steamed whole artichokes and the hearts themselves, purchased in cans or jars.

If you go to a club store, you can often find a good deal on a large jar of artichoke hearts. When we land a few jars, we go to town with different preparations.

Mini Tip: If you can, buy artichoke hearts that are not marinated (photo #1). Brands vary widely in the quality of the oil and the amount of salt. We’ve bought jars in oversalted marinades that could only be enjoyed by the more-salt-is-better crowd.

So, we’d rather use our own good oil, and salt and seasonings to taste.

A large number of recipes with artichoke hearts involve dips and salads.

For National Artichoke Day, we offer you these 24 other ideas.
 
 
1. ARTICHOKE HEARTS AT BREAKFAST

Artichoke Omelet: Beat the eggs and and season with salt and pepper. As the omelet sets, fill with chopped artichoke hearts and your choice of extras: capers, cheese, herbs and/or mushrooms.

On The Side: Marinated artichokes make a tasty counterpoint to boiled, fried and poached eggs.
 
 
2. ARTICHOKE HEARTS AT LUNCH

Artichoke Galette or Quiche: Here’s a recipe.

Artichoke Grains Bowls: Add plain or marinated artichoke hearts with your other grain bowl favorites.

Artichoke Soup: Heat 1 quart of chicken stock and use an immersion blender (or a stand blender) to blend with 2 cups of chopped artichoke hearts. Add an optional dash of cream, and season with salt and pepper.

Artichoke Pizza: Top your pie with artichoke hearts (plain, not marinated; halved or quartered) and anything else you like, from other veggies to prosciutto (photo #2).

Artichoke & Tuna Salad: Blend 1 can tuna (drained), 1/2 cup finely chopped artichoke hearts, 1/4 cup finely chopped sundried tomatoes, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Serve on a green salad or a sandwich.

Greek Yogurt & Artichokes: Place the artichoke hearts in a food processor, along with thyme or other herb(s) of choice. Add a bit of lemon zest and pulse to your desired consistency. Blend with plain Greek yogurt to taste. (This can also be a tasty spread on crostini/toasts, or used as a sauce on fish or poultry.)
 
 
3. ARTICHOKE HEARTS IN APPETIZERS & SNACKS

Antipasto: Combine marinated artichoke hearts on a platter with bocconcini (mozzarella balls, marinated), olives, pepperoni, prosciutto, provolone and salami.

Artichoke Salsa: Version #1: Combine 1 cup finely chopped artichoke hearts, 1 or 2 large chopped tomatoes, 1/2 chopped red onion, 1 diced jalapeño and 1 minced garlic clove. Season with salt to taste. Version #2: Start with a jar of plain salsa, red or green. Add the chopped artichoke hearts and, if desired, garlic.

Artichoke Crostini: Mix 1 cup softened cream cheese, goat cheese or ricotta with 1/2 cup chopped artichoke hearts and some lemon zest. Serve with a plate of plain crostini (toasts), or pre-spread them.

Artichoke Deviled Eggs: Halve 6 hard-boiled eggs and blend the yolks with 1/2 cup Greek yogurt or mayonnaise, 1 tablespoon Dijon mustard, 1/4 teaspoon salt (more to taste), and 1 pinch cayenne pepper. Spoon the mixture back into the egg whites and top with a snip of chive or parsley.

Artichoke Dip: Thoroughly blend 1 cup sour cream with 1/2 cup finely chopped artichokes, 1/2 cup steamed spinach, 1 teaspoon salt, and 1 tablespoon olive oil.

Artichoke Guacamole: Add 1 cup finely cup chopped artichoke hearts with 1 cup guacamole. Season with salt or pepper (or chile flakes).

Artichoke Hummus: Add to a food processor, 1 can rinsed and drained chickpeas, 1 cup artichoke hearts, 1 teaspoon salt, 1 tablespoon tahini, 1 tablespoon olive oil, and the juice of 1 lemon. Process to desired consistency.

Artichoke Snack Skewers: Cut artichoke hearts in half (or what best fits on the skewers) and pair with cherry or grape tomatoes, mozzarella balls (bocconcini), and anything else you like.
 
 
4. ARTICHOKE HEARTS IN MAIN COURSES

Artichoke Crab Cakes: Preheat the oven to 350°F. Combine 1 pound crab meat, 1 cup chopped artichoke hearts, 1/2 cup mayonnaise, 1 teaspoon salt and 1 teaspoon Old Bay seasoning. Form the mixture into balls and place on a sprayed baking sheet. Bake 12 to 15 minutes until slightly browned and cooked through. Makes 4 servings.

Artichoke Pasta: Cook 1 pound pasta of choice until al dente. Toss with 1 cup warmed chopped artichoke hearts, 1/2 cup freshly-grated parmesan cheese and 1 tablespoon olive oil. Add shredded basil or herbs of choice. Serve with a pepper mill for freshly-ground pepper (photo #3).

Artichoke-Stuffed Chicken Breasts: Preheat the oven to 350°F. Butterfly 2 chicken breasts. Blend in a food processor 1 cup of finely chopped artichoke hearts, 1 teaspoon olive oil, 1 teaspoon or more of chopped herbs (basil, parsley, rosemary, thyme) and salt to taste. Spread the mixture on one side of each breast and fold over. Cook for 35 minutes or until the internal temperature reaches 165°F.

Skewers With Artichokes: Alternate artichoke hearts (whole or halved) with proteins and/or other veggies. Grill.
 
 
5. ARTICHOKE HEART SIDES

Artichoke Gratin: Preheat the oven to 400°F. Place plain (not marinated) artichoke hearts in a baking dish. Top with sliced gruyère cheese and breadcrumbs. Bake until the cheese is melted and the artichokes are warmed through.

Fried Artichoke Hearts: Delicious as a side or an appetizer, with aïoli (garlic mayonnaise). Here’s a recipe.

Artichoke Potatoes: Version #1, stuffed baked potato (photo #5). Version #2: Add artichoke hearts to a pan of roasting potatoes. Version #3: Dice the artichoke hearts and blend into mashed potatoes.

Grilled or Roasted Artichoke Hearts: Brush plain (non-marinated) artichoke hearts with olive oil along with any other vegetables you want to grill or roast. Season with salt, pepper and herbs of choice. Roast for 30–35 minutes at 425°F.

[1] These artichokes are canned and not marinated. They’re the best ones to use in recipes (photo © La Tienda).

[2] Artichoke and bell pepper pizza (photo © Wisconsin Cheese).

[3] Linguine with artichokes (photo © Rossi Pasta [now closed]).

[4] Hot artichoke dip with sundried tomatoes (photo #4). Here’s the recipe. (photo © Mooney Farms).

[5] Artichoke-stuffed baked potato. Here’s the recipe (photo © Bonefish Grill).

[6] Artichoke galette for brunch, lunch or dinner. Here’s the recipe (photo © DeLallo).

Check out these ideas.
 
 
> THE HISTORY OF ARTICHOKES

Green beer has a reputation as cheap stuff, served in pitchers.

After all, why color a good beer green?

Well: Green food color is flavorless and odorless.

So you can color any beer—even fine craft brews—if you want to.

For some St. Patrick’s Day fun, that’s just what we’re going to have with, with our “corned beef and cabbage” lunch:

A corned beef sandwich and a side of coleslaw.
 
 
HOW TO COLOR BEER

You’ll get the brightest green color with the palest (lightest color) beer:

Pale Ale, Pilsner or other Pale Lager, and especially, Wheat Beer (photo #2).

 
How about chips and dip to go with the beer?

Here’s a green ranch dip recipe.

Serve it with potato chips, pretzels, even fries.
 
 
> THE DIFFERENT TYPES OF BEER & THE HISTORY OF BEER

[1] Pale beer + green food color = green beer (photo © Jill Wellington | Pixabay).

[2] How light can beer get? This is Belgian White from Allagash (made deliberately hazy—photo © Burg | NJ).