Compound Butter

Making a compound butter is so simple and such an easy way to elevate any meals that calls for butter. I love making roasted garlic compound butter and using when sauteing vegetables- it adds so much flavor! Whenever you have some time on your hands, use a few sticks of butter and try out one of these recipes. They keep for a long time and you can just leave it in the fridge and pull it out anytime you want to add in some extra flavor!

Sriracha Lime Popcorn

Keeping with the buzzfeed theme of today, I stumbled upon this recipe around Oscar time (there are 4 other not-so-WW-friendly popcorn recipes as well). It is a great an easy way to take your ordinary popcorn and step it up a notch.

I absolutely love sriracha! This love for sriracha stems from the time I spent studying abroad in Vietnam and I have countless great memories adding it to dishes while sitting in a “kindergarten- furniture kitchen” on the streets of Saigon and Hanoi. It adds so much flavor to dishes without making them too spicy and without adding any extra WW points. Just remember- a lot goes a long way! I like to use Orville Redenbacher’s 94% Fat-Free SmartPop! Popcorn to keep it WW friendly. Here are the ingredients you’ll need:

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Srircha Lime Popcorn*

3 cups of popped popcorn

1 tbsp. of unsalted butter

1 tsp. of Srircha (or to taste)

Zest of one lime

Salt to taste

Directions:

Pop the popcorn and set aside. In a small saucepan, melt the butter. Once melted, added in the Srircaha and lime zest and whisk until emulsified. Remove from heat and slowly pour over the popcorn while tossing the popcorn to make sure it gets an even coat (if you pour the butter/Sriracha/lime ┬ásauce too quickly it will make clumps of popcorn soggy and you won’t be able to cover all the popcorn evenly). Salt to taste.

This recipe is so simple and it really easy! It is a great snack to have while watching tv or to put out for a dinner party for guests to snack on. It will impress anyone who tries it!

WW Points: 3 points for a 3 cup serving

*This recipe is slightly altered from the one in the link above.