Dinner Recipes

Popcorn Meatloaf Dinner

Ingredients

Preparation time: 10 minutes Baking time: 1 hour

5 cups Water Gardens Theatres Movie Theatre Popcorn

1 1/4 pounds extra lean ground beef or turkey

1/4 cup chopped celery

1/4 cup chopped onion

1/4 cup 2% milk

1 egg

2 tablespoons chopped parsley

1 clove garlic, minced

1/2 teaspoon pepper

1/4 cup chili sauce or ketchup

Directions

  1. Preheat oven to 350º F.
  2. Spray an 8×4-inch loaf pan with cooking spray; set aside.
  3. Process popcorn in a blender or food processor until finely ground; pour into a large bowl.
  4. Add ground beef, celery, onion, milk, egg, parsley, garlic, salt and pepper. Mix until thoroughly blended.
  5. Press meat mixture into pan; spread chili sauce over top.
  6. Bake for 1 hour, or until cooked through.
  7. Allow to cool 15 minutes before slicing.

Adapted from: popcorn.org

Mushroom Crusted Tilapia

Ingredients

2 cups Water Gardens Theatres Movie Theatre popcorn

1/2 cup dried shiitake or porcini mushrooms

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1 egg

1 tablespoon vegetable oil

4 (1 1/4 lbs) tilapia filets Lemon wedges, for serving

Directions

  1. Place popcorn, mushrooms, onion powder, garlic powder and salt in a blender (or food processor) and blend until powdery and almost smooth; pour into a wide, shallow bowl.
  2. Beat egg in a shallow bowl; set aside.
  3. Heat oil in a large, non-stick skillet over medium-high heat.
  4. Dip tilapia into egg and then into popcorn mixture, coating both sides. Cook tilapia about 3 minutes per side or until fish is golden and center is cooked.
  5. Serve with lemon wedges.

Notes

Variation: Substitute boneless, skinless chicken breasts for tilapia and adjust cooking time as needed.

Adapted from popcorn.org

Thai Peanut and Popcorn Crusted Chicken

Ingredients

2 cups Water Gardens Theatres Movie Theatre Popcorn

1/2 cup chopped peanuts

1 egg

1 teaspoon soy sauce

1 clove garlic, minced

1/2 teaspoon hot pepper sauce

3 tablespoons vegetable oil

4 (1 3/4 lbs.) boneless, skinless chicken breasts

Directions For the Thai Peanut Sauce:

  1. Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth.
  2. Preheat oven to 350º F.
  3. Process popcorn in a blender or food processor until ground. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.
  4. In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside.
  5. Heat oil in a large, oven-proof skillet over medium-high heat.
  6. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated.
  7. Place in skillet and brown on both sides; about 3 minutes per side. Place skillet in oven 15 minutes or until chicken is cooked through.
  8. Serve with Thai Peanut sauce.

Adapted from popcorn.org

Mac and Cheese Popcorn

Ingredients
8 ounces elbow macaroni
4 tablespoons butter, divided
2 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1-8 oz. (2 cups) package shredded sharp cheddar cheese
5 cups Water Gardens Theatres Movie Theatre popcorn
1/2 teaspoon parsley flakes

Directions
Preheat oven to 350º F.
1. Butter an 8×8-inch baking pan with 1 tablespoon butter; set aside.
2. Cook and drain macaroni according to package directions; set aside.
3. Melt 2 tablespoons butter in a medium saucepan over medium heat.
4. Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently.
5. Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.
6. Stir in cheese until cheese is melted and sauce is smooth.
7. Stir macaroni into sauce; pour macaroni mixture into prepared pan.
8. Melt remaining tablespoon of butter and toss with popcorn and parsley flakes.
9. Spread popcorn over macaroni and bake 10 minutes.

Adapted from popcorn.org

Cheesy Popcorn Cornbread

Ingredients
4 cups Water Gardens Theatres Movie Theatre Popcorn
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 egg
1 cup 2% milk
1/4 cup vegetable oil
1 cup shredded jack or pepper jack cheese
1 (4 ounces) can mild, diced green chilies, drained, optional

Directions
1. Preheat oven to 400º F.
2. Spray an 8-inch square baking pan with cooking spray; set aside.
3. Process the popcorn in a blender or food processor until finely ground.
4. Pour ground popcorn into a large bowl and stir in cornmeal, sugar, baking powder and salt until blended.
5. Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended.
6. Scatter cheese and chilies, if desired, over batter and stir just until evenly distributed.
7. Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean.

8. Cut into squares to serve.

Adapted from popcorn.org