The Thompson Kitchen

Approachable, everyday recipes

Uncategorized

Caramel popcorn with sea salt

by

caramel corn - feature

img_2340

This isn’t the one note, overly sweet caramel popcorn you’re used to getting bagged in stores or part of a popcorn tin at Christmas time.  This is a rich popcorn with layered flavors of butter, sugar, and salt that will make you look at caramel popcorn in a whole new light.

What makes this caramel popcorn unique?  The use of dark brown sugar rather than light which produces a deep, dark caramel.  You can use light, but I highly recommend using dark – you’ll be amazed by the difference it makes!  Plus the use sea salt in the caramel and then sprinkling flaky salt on top makes it even more addicting the normal caramel popcorn.  These few tweaks take the caramel popcorn to a whole new level.

…

Read More

Long weekend favorites

by

Happy Friday of a long weekend! Even though labor day weekend is the unofficial end of summer, I love this time of year. Summer and fall produce start mingling together at the farmers market and it’s socially acceptable to start making pumpkin recipes and all the soup!

I thought I would try something different today and do a roundup of some of my favorite things as of lately. I hope you all have a great weekend!

…

Read More

Eggplant Rollatini

by

img_2298

I love eggplant and whenever I see it as the farmer’s market, I always reach for it.  This summer I made it point to try different eggplant recipes.  My default is  roasted eggplant with sauteed cherry tomatoes and goat cheese, which is delicious but it was time for some new recipes.  That’s when I came up with my roasted eggplant caprese and finally decided to attempt to make eggplant rollatini.  I hadn’t made it before because it seemed intimating, but lucky for me (and you!) it’s deceptively easy to make!

This is one of those perfect summer meals that is sure to please vegetarians and carnivores.  It’s hardy without being heavy and would make an impressive main course for your next dinner party!

…

Read More

Summer “chop chop”

by

img_2185

My mom and I started making “chop chop” years ago.  The name came from the fact that there’s a fair amount of chopping.  We started making it to eat as a dip with tortilla chips, but always ended up eating it with a fork like a salad.  Either way you eat it, it’s delicious!

Chop chop is easy to make all year (just sub thawed frozen corn for fresh), but is even better using fresh summer corn and cherry tomatoes.  I started grilling the corn a few years ago and adds a wonderful depth to the salad.  You technically don’t have to grill it, but I definitely encourage you to!

…

Read More

…I’m back!

by

img_2606
After 2 1/2 years, I’m back!  I stopped posting because, well life got in the way.  As simple as that.  A new job and a new house later, I’m back and even more excited to share delicious recipes.

I decided to start posting again because like everyone lately, I’ve been cooking up a storm.  But when I share what I’m making with family and friends I always get questions.  “How much olive oil did you use?”  “What size pan did you use?”  “Define golden…”  So it got me thinking about what my Nana used to say, “cooking’s not hard, it just takes time.”  So with that in mind, let’s all continue to cook together with recipes that make cooking fun and attainable.

While the idea of the blog will be primarily the same, delicious attainable recipes, I’m planning on adding some other new content.  Think: wine reviews, cocktail recipes, recipe guides for holidays and parties, sharing some other food related content that’s inspiring me, the sky’s the limit!

If you’re reading this, thank you for sticking along for the journey, check back tomorrow for a fresh new recipe Rich and I are loving.

Check back tomorrow for a delicious new recipe!

*The picture above is of s’mores ice cream pie, one of many recipes coming soon!