Roasted Pumpkin Seeds

Pumpkin carving has always been one of my dad's favorite traditions.

Never mind if the kids are only actually engaged for the first hour or so, 

at least it gets the kids to clean out the pumpkins and pick out the seeds and 

then gives Grandpa Jim an excuse to carve a bunch of pumpkins and let his creative juices flow.

One of these years perhaps the kids will actually take hold of a knife and do some of their own carving, but for now all parties involved are happy to let grandpa do it.

While the carving is taking place, I take the seeds and escape to the kitchen to do my thing.

I love taking a by-product, or leftover, from a project and putting them to good use.

Especially something as easy and as tasty as roasted pumpkin seeds!

Just take about 2 cups of pumpkin seeds, drizzle them with olive oil.

Stir them up gently and spread them out on a baking pan

Then sprinkle with seasoning salt.

Bake at 375 F for about 20 minutes

After 10 minutes, take them out to stir them. 

You can see that they have started to turn a light golden brown.  

Take them out again after another 10 minutes and they were perfect!  

While they are still warm, they may have a bit of a chewy texture, 

but that transitions to a perfect crunch when they cool.  

Couldn't even keep my kids hands out of the bowl long enough to snaps some pictures. 

No complaints here!  

RECIPE:

Ingredients:

2 cups pumpkin seeds

olive oil 

seasoning salt

Directions:

Preheat oven to 375 F.  

Drizzle the pumpkin seeds with a couple tablespoons of olive oil. 

Stir and spread them on a baking sheet. 

Sprinkle with seasoning salt. 

Baking for about 20 minutes, turning after 10. 

If they are not quite done after 20 minutes, put them back in for 2-3 minutes at a time. 

Better to be safe than sorry...

Nachos Carnitas

Last week when my family smelled the pork in the slow cooker, they were already excited for dinner. 

That excitement only escalated when they found out they were going to enjoy it with chips and cheese! 

Nachos Carnitas for dinner…sign me up!  

Just started with a 3# pork roast in the slow cooker, 

 similar to when I made Shredded Pork Sandwiches last May. 

Just top with one chopped medium onion, fresh ground salt and pepper 

as well as a cup or two of water to keep it moist while cooking.

After nearly 8 hours on low, the roast was done!

If you aren't already utilizing your slow cooker, you really need to, stat!  

This thing makes my life so much easier and it could yours too!  

There is just something so mind-easing to know that dinner is already underway. 

 

Back to the roast, it was moist tender and easy to shred.  

I included some of the onions for extra flavor and

 I always ladle some of the juices back over top and stir it up.

The shredded meat often soaks up extra moisture.  

As far as the nachos, restaurant style tortilla chips were spread out on a pan.

Topped with the shredded pork as well as a generous serving of shredded cheese. 

Probably about 2 cups.  

Pop that into a 400F oven for about 10 minutes to melt the cheese

and bring this party together!  

Finally, top with your favorite taco fixings…

We choose sliced green onions, avocado, salsa

and some fresh squeezed lime juice. 

RECIPE:

Ingredients:

3# pork roast

1 chopped medium onion

fresh ground salt and pepper - to taste

1-2 cups of water 

Restaurant style tortilla chips

2 cups shredded cheddar cheese

Sliced green onions

Avocado

Salsa

Fresh squeezed lime juice

Directions:

Put roast in slow cooker on low for 8-10 hours. 

Shred pork and onions, add back some juices. 

Spread the tortilla chips into a layer on a baking pan. 

Top with pork and shredded cheese. 

Bake for 10 minutes at 400 F until melted. 

Top with onion, avocado, salsa, lime juice and any other favorite nacho toppings.

Thankfully, there was enough pork left over for a few other meals as well! 

Salisbury Steaks and Brown Gravy

Does anyone else have fond childhood memories of Salisbury steak TV dinners…

made in aluminum trays, actually baked in the oven?

We didn't care that they were terrible for us, we were too enamored by the novelty of them!

This was a go-to meal when there was a babysitter coming over.  

We often got to eat them, where else but in front of the TV!  On a TV tray!

Oh, life was so simple back then, when that was all it took to keep kids happy.

It has probably been 25 years since I had my last Salisbury steak, 

but again, the request came from the man of our house and I do my best to oblige, 

as he is a good sport with me and some of my crazy meal ideas.

So, made this a few weeks ago and I'd say that everyone was pleasantly surprised, including me.  

And now, my kids expect gravy more often too!

This paired fabulously with Creamy Smashed Potatoes and Cauliflower, 

which I will be making again soon too!  

Got started with 3# of ground beef, which was plenty for dinner and leftovers, which are always welcome in our house, so feel free to halve the recipe if that suits your family better. 

To that added 3 eggs, 3 tbsp worcestershire sauce, 1 tsp salt, 1 tsp pepper and 1 cup tomato sauce. 

Combined all that by hand, because it is easiest that way.  

Then added 1 cup oatmeal, to help bind up the meat and all of those flavors. 

Formed the ground beef mixture into 10-12 patties, almost like meatloaf burgers. 

Cooked them in a pan with canola oil for about 5 minutes per side over medium heat. 

They don't need to be cooked all of the way through because they will finish off in the gravy.  

As the patties were cooked, they were set aside, 

into the microwave to stay warm until the rest were finished.

While the patties were cooking, the gravy was started with 

2 cups of beef broth and 6 tbsp corn starch.  

Once the patties were all cooked, 

one medium chopped onion was added to the pan to get a head start on browning. 

Then, 2 more cups of broth were added to the pan along with 3/4 cup of tomato puree

for the start of the gravy. 

Mix it all together and bring it to a boil.  

Finally, add the broth and corn starch mixture. 

While stirring constantly, the gravy forms, quite quickly.  

The patties were added back to the gravy to finish cooking...

for just another 5 minutes or so.  

They were placed on a platter and served!  

Great comfort food for this dreary fall weather. 

RECIPE:

Ingredients:

3# of ground beef

3 eggs

3 tbsp Worcestershire sauce

1 tsp salt

1 tsp pepper

1 cup tomato sauce

1 cup oatmeal

Canola oil

4 cups of beef broth - divided

6 tbsp corn starch

1 medium chopped onion

3/4 cup tomato puree

Directions:

• Combine well the eggs, Worcestershire, salt, pepper and tomato sauce with the ground beef. 
• Then, add the oatmeal as the binder. (Ha, did that make you laugh?)
• Form the meat mixture into patties and brown over medium heat in a pan with canola oil for about 5 minutes on each side.  Setting aside the done patties as you go.  
• While the patties are cooking, add 6 tbsp of corn starch with 2 cup of beef broth and whisk.  
• Once the patties are done, add one chopped onion to the pan for pre-browning.  
• Then, 2 cups of beef broth and 3/4 cup of tomato puree are stirred in as the start of the gravy. 
• Once boiling, add the broth and corn starch mixture. 
• Stir constantly while gravy forms, reduce heat to medium. 
• Add the patties back to the gravy for a final 5-10 minutes to finish them off before serving. 

Easiest French Onion Dip Ever

Can you believe how October is flying by?!?!

Halloween will be here before we know it. 

Do you have you wear a costume?  Do your kids have theirs?

This year, for the first time, I am not buying pre-fab costumes.

I want the kids to come up with their own ideas and help putting it together.  

We've got a few ideas being tossed around…

Wonder how many times they will change between now and then!  

Speaking of Halloween, I've got the easiest dip for your Halloween or fall party!

For Ryker's 11th birthday last week, he requested chips and French onion dip as a snack for his party.

So, instead of buying dip, as they are most familiar, 

I just grabbed some sour cream and whipped it up with some other kitchen staples.  

It was really that easy!

Started by sautéing one medium, chopped onion.  

When browned and softened, 

add it to 16 oz of sour cream along with a tablespoon of Worcestershire Sauce.

I suppose that you could also add some salt,

but it probably doesn't need it if you are serving it with chips.  

Mixed it all together and VIOLA!  

We started gobbling this down immediately, 

although the longer it waits before being served,

 the more the onion flavor will permeate the sour cream!

= Even YUMMIER! 

This would also be fabulous as a burger topping, along with some bacon…

Are you salivating yet?!?!

RECIPE:

Ingredients:

1 medium onion - chopped

16 oz sour cream

1 tbsp Worcestershire Sauce

Directions:

Saute the onion over medium heat until brown and softened. 

Add to sour cream along with Worcestershire sauce. 

Mix together and refrigerate until ready to serve. 

Serve with potato chips, burgers or baked potatoes. 

Slow Cooker Split Pea Soup

Here is quick, easy and guilt-free comfort food! 

This really hit the spot after spending the afternoon outdoors on a brisk fall day.  

We were all chilled and hungry, delighted by the aroma when we walked in the door.  

Just throw all of the veggies in the slow cooker in the morning and 

rest easy knowing that dinner will be ready when you get home!  

I know it was a relief for me yesterday. 

Start with about 2 cups of cubed ham and 2 cups of dried split peas.  

We all prefer thicker soups, so if you don't, you can certainly used less peas (and, eventually, rice).

Next pour in 6 cups of broth, any combination of whatever you have on hand will work…

I used 4 cups of chicken and about 2 cup of beef that was already open in the fridge. 

If I don't have broth on hand, I am fine with substituting the bouillon cubes.  

Additional 2 cups of water added to round out the liquids.  

Then, chop up and add some veggies, 1 medium onion, 3 stalks of celery and 3 carrots.  

Finally, 1/2 tsp ground thyme and 1/2 tsp of black pepper were added for additional flavor.  

The slow cooker was set on high for 5 hours, could also be on low for longer

and was ready to fill and warm our tummies.  

Just before serving, nearly 2 cups of minute rice were added to the vessel and 

given about 5 minutes or so to cook before serving.  

The longer it sits and cools, the thicker it gets, so more water can be added according to your preference.  

RECIPE:

Ingredients:

2 cups of cubed ham

2 cups of dried split peas

6 cups of broth
2 cups of water
1 medium onion - chopped
3 stalks of celery - chopped
3 carrots - chopped
1/2 tsp ground thyme
1/2 tsp of black pepper
1-2 cups of minute rice - depending on desired thickness

Serve with oyster crackers, parmesan and/or shredded cheddar cheese.

Directions:
Add all ingredients, except rice, to the slow cooker and stir. 
Set on high for 4-6 hours or low for 8-10 hours.
Add rice just before serving, allowing 5-10 minutes to cook.  

Hawaiian Pork Tacos

Hello!  

I'm so excited to be back…that hiatus was a little longer than anticipated.  

First, was my brother's wedding last weekend, 

which was a perfect celebration of their love and family. 

Then, all of my pictures were trapped on my iPad, thanks to the iOS 8 bug…

that didn't make this blogger very happy!  

Anyway, I haven't stopped cooking, so I have a back log of recipes to share.

So, I will start with these amazing Hawaiian Pork Tacos.  

So simple, so refreshing!  

My family was surprisingly impressed by how the flavors and textures meshed so perfectly.  

Jerry has already been asking for more!  

For starters, brown up about 1# of ground pork and add taco seasoning. 

I have yet to come up with my own recipe, so I'm still just using the packet.  

While the meat is cooking, whip up the relish…

1/2 cup chopped zucchini, 1 avocado chopped and 1/2 cup of crushed pineapple.

Top with 1 tbsp of lime juice and 1/2 tsp of salt.  

Stir it up and serve in the taco shell of your choice. 

Recipe

Ingredients:

1# of ground pork

1 packet taco seasoning

1/2 cup chopped zucchini

1 avocado chopped

1/2 cup of crushed pineapple

1 tbsp of lime juice

1/2 tsp of salt

Taco shells

Directions:

Brown pork and season with contents of taco packet. 

Chop up zucchini and avocado, add to bowl along with pineapple. 

Top with lime juice and salt. 

Serve in taco shells.  

Make-Your-Own Sweet and Sour Chicken

How is your first week of fall going?

Pretty exciting week around here...after quite the wild and winding road called life, my big brother is finally getting married.

Couldn't be happier for him and his bride, their family and farm.  We can wait to celebrate with everyone!

But before we pack up and head out, I have a few more recipes that I want to share with everyone.

As you have probably guessed by now, I'd much rather feed my family at home than pay someone to do it for me.

So, in an effort to keep up with their ever-changing favorites, I attempted my first ever sweet and sour chicken...which was a success, if I do say so myself!

Perhaps a little tedious, but I still prefer that over eating out, 

at least on MOST occasions.

For starters, I took a package of chicken tenders, nearly 2# which was about 12 tenders, 

cut them up into bite size pieces,

 doused them with 1/2 cup of corn starch and tossed to coat.

Easy enough!

Next, I whipped up 3 eggs to serve as my batter or wash before par-frying (partial or pre-frying) 

in 1/4 cup of canola oil, for starters, more was added as necessary.

Before moving on, make sure that your oven is preheating at 325 F.

Just using a toothpick, the chicken was dipped in the egg and then placed in the pan.  

Frying for 2-3 minutes per side, until nicely browned, giving great texture.

Until both sides are browned. 

Then, they are placed in a 9x13 baking pan to hang out for a bit before finishing off in the oven.

Now, for the sweet and sour sauce, combine

1/2 cup sugar, 1/4 cup ketchup, 1/2 cup apple cider vinegar, 1 tbsp soy sauce 

and 1 tsp garlic powder.

Whisk together until smooth.  

When all of the chicken was browned, 

1 chopped green pepper, 1 can of pineapple chunks and the sauce

were added to the chicken.

Top with sauce and pop into the oven for 20 minutes.  

Flip, turn, or stir and give them another 20 minutes of oven time.

Just serve over rice

and 

enjoy all of the flavors and textures of this Asian inspired dish!

RECIPE: Serves 6. 

Ingredients:

1 Package of chicken tenders (roughly 2#)

1/2 cup of corn starch

3 eggs

1/4 cup of canola oil

1/2 cup sugar

1/4 cup ketchup

1/2 cup apple cider vinegar

1 tbsp soy sauce 

1 tsp garlic powder

1 chopped green pepper

1 can of pineapple chunks

Garnish with:

Parsley

Green Onion 

Sesame Seeds

Directions:

Preheat oven to 325F. 

Cut up chicken tenders into bite sized pieces. 

Coat with corn starch. 

Preheat oil in sautee pan. 

Whisk up eggs. 

Using a toothpick, dip chicken into eggs and then add straight to pan for par-frying, 2-3 minutes on each side. 

When both sides are browned, place in 9x13 pan. 

Mix up sauce with sugar, ketchup, apple cider vinegar, soy sauce and garlic. 

After all chicken is coated and browned, add pineapple, green pepper and sauce. 

Bake for 40 minutes, stirring after 20.