Jaime Windrow No Comments

The Sweetest (& Most Savory) DIY Pumpkin Seeds

I originally posted a blog on homemade roasted pumpkin seeds a few years ago on the Children of America website via the Apple-A-Day blog I am the “voice” for. I love this full-family activity because it involves so many parts. Setting up, drawing the pumpkin, carving, gathering the seeds, cleaning the inside and then my favorite….. ROASTED PUMPKIN SEEDS!

Lets be honest here. Your entire family is not going to be involved in every step. I have a 5 and 2 year old and while the 5 year hung around for most of it, the 2 year old lost interest after 1 minute of each “new” step. I tricked her at point and stuck her hand in the pumpkin to feel all the “gooey” (come on it’s Halloween!) when we were gathering the seeds and she screaked “ICKY!”

If you haven’t already carved, but have a pumpkin at home, please try this! Rather than throwing out your seeds after carving a jack-o-lantern, make a delicious afternoon snack with the leftovers! I realize Halloween is tomorrow, but I BET many of you have pumpkins in your house! Definitely carve those babies and dig for seeds!

Here is a basic recipe for roasted pumpkin seeds, but I urge you to dress these up a bit with spices.  Savory flavors using cayenne pepper and chipotle seasoning work very well, but if you have a sweet tooth, make up a sweet batch!  See tips and options for ideas.

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The Sweetest (& Most Savory) DIY Pumpkin Seeds
Homemade, DIY roasted pumpkin seeds straight from the pumpkin!
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Prep Time 20
Cook Time 20
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Ingredients
Prep Time 20
Cook Time 20
Servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees.
  2. Remove as much of the stringy fibers of pumpkin as you can.
  3. Add salt to 4 cups of water and bring to boil. Add pumpkin seeds and boil for 10 minutes.
  4. Drain and pat seeds dry with a paper towel.
  5. Toss seeds in a medium size bowl with oil and spread them evenly on a large cookie sheet.
  6. Roast seeds in oven for 20 minutes stirring half way through until crisp and lightly golden brown.
Recipe Notes

TIPS/OPTIONS:

  • For each cup of seeds, use about ½ – 1 ½ tsp of seasoning  TOTAL.  Otherwise the flavor will be too overwhelming.
  • Many recipes call for butter rather than oil.  Oil seems to work best, but unsalted

 

Flavors: Mix in these seasonings in medium bowl with oil before spreading on baking sheet:

  • BBQ: Use 1 tsp barbecue seasoning
  • Spicy: ½ tsp salt, ½ tsp chipotle powder, 1/8 tsp cayenne pepper
  • Sweet & Spicy: ¼ tsp ground cinnamon, 1/8 tsp chili powder, 1 tsp white sugar
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Jaime Windrow No Comments

Tequila Lime Chicken Drumsticks

I was flipping through some Martha Stewart magazines and found this recipe in it’s “clean eating” section. Can I tell you it is the most amazing chicken flavor I have every tasted! I’ve cooked these about 4 times already and have also used the recipe for chicken breasts and strips. Delicious! I will give you the recipe for about 5-6 drumsticks, but it should also be enough for 8-10. Be sure to make extra, because these taste great the next day! You won’t be disappointed 🙂

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Tequila Lime Chicken Drumsticks
I was flipping through some Martha Stewart magazines and found this recipe in it’s “clean eating” section. Can I tell you it is the most amazing chicken flavor I have every tasted! I’ve cooked these about 4 times already and have also used the recipe for chicken breasts and strips. Delicious! I will give you the recipe for about 5-6 drumsticks, but it should also be enough for 8-10. Be sure to make extra, because these taste great the next day! You won’t be disappointed 🙂
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Cuisine Southwestern
Servings
Ingredients
Cuisine Southwestern
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Combine all ingredients including chicken into a ziplock plastic bag. Mix well and keep out at room temperature for 1 hour, turning bag occasionally. (Place bag in bowl or similar in case of leaks).
  2. Preheat oven to 375 degrees.
  3. Place each drumstick on a parchment lined baking sheet making sure that the marinade drips off into the bag first.
  4. Place leftover marinade in saucepan, but don’t turn on the heat yet.
  5. Bake chicken for 32 minutes or until cooked through and golden brown.
  6. While chicken is baking, turn on stove top to high heat to thicken the leftover marinade. Bring to boil until it reduces and is a thickened glaze. About 15-20 minutes
  7. Transfer chicken to a plate or platter and brush each drumstick with the glaze and serve!
Recipe Notes

Use with chicken breasts instead of drumsticks. Bake for 24 minutes. Original recipe called for safflower oil, but any oil should be fine. Original recipe recommended baking for 40 minutes. I found my oven only needed 32 minutes. Test a piece first before eating!

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