How to Make Sriracha Roasted Pumpkin Seeds

Whether you look forward to carving pumpkins to make jack-o’-Lanterns or for the thrill of pillaging the pumpkin seeds that await inside, many people look forward to pumpkin picking season. While we didn’t get our pumpkins from the picked-over pumpkin patch when we went to Louisburg Cider Fest for our annual fall frolic, we did make sure to carve the pumpkins we collected thereafter. And boy, was our tiny tot excited! He was very eager to get his hands dirty by reaching in and grabbing the slimy pumpkin guts!

Among the three roasted pumpkin seed recipes I tried, below is the recipe I loved the most. I do hope you try it and let me know what you think in the comments below!

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{How to Make Citrus Herb Crusted Chicken}

AN EASY-TO-PREPARE CROWD PLEASER!

DIRECTIONS:

1) Zest lemons and oranges and leave at room temperature to dry out until ready to use. Juice lemons and oranges and combine with oil and chicken in a large freezer bag or shallow pan. Cover and place in fridge to marinate for one hour or up to overnight***.

2) Preheat oven to 450º. Drain and pat chicken dry, season liberally with salt and pepper and evenly coat chicken with zest and herbs. Place a cooling rack over a baking sheet and arrange chicken on top–this will allow juices/fat to drip off and create a delicious crust. Place in center of oven and cook for approximately 25 minutes, or until juices run clear when meat is pierced.

3) Serve family style on a large platter atop greens, pasta or wild rice.

PERSONAL NOTES:

* I used Watkins Grapeseed Oil instead of olive oil. I liked the idea of this since I was using citrus flavors.
** Obviously if you use store-bought herbs from a jar, you do not need as much of the herbs; it seems this ingredient measurement is incorrect.
** Leaving the chicken in the fridge to marinate for one hour was enough for us to taste the citrus juice, even after I drained the mixture and patted the chicken dry.

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{My Slow Cooker Teriyaki Chicken}

When I was preparing to make the Better-Than-Takeout Chicken Fried Rice recipe I found on Pinterest, it recommended this Slow Cooker Teriyaki Chicken Recipe. Following the recommendation, I cooked the teriyaki chicken in my Crock Pot and added the chicken to my fried rice that I stir fried separately in my new wok. The result was a delicious home-cooked meal–when all I thought I wanted was takeout!

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{My Crock Pot Kung POW! Chicken}

Yes, I know it’s supposed to be Kung Pao Chicken, I wanted to play up the fact that this dish is a spicy little number! Indeed, I put enough “Pain is Good” Sriracha Pepper Sauce in this to give one a real “POW!” in the kisser! I could really ratchet it up as high on the heat scale as I wanted to go, since Kung Pao Chicken doesn’t suit my hubby’s taste buds and my tiny tot is a bit small for spicy food! In this post I show a few ways I proudly modified the inspiration recipe. I am not joking when I say I enjoyed this so much ALL WEEK, since it made plenty of servings for one person to enjoy! And if you stir in fresh peanuts and add fresh-sliced green onions each time you serve the leftovers and it tastes just like night one!

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