Oven-Fried Chicken Drumsticks

Recipe

6 chicken drumsticks
2 eggs
2 tablespoons water
4 tablespoons butter
1 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
olive oil
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Preheat your oven to 425 degrees.

While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs
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and water
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In another medium-sized bowl/dish combine the breadcrumbs,
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cheese,
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salt, smoked paprika,
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garlic powder,
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onion powder,
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oregano,
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basil
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and the freshly ground pepper
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Grab your cast iron skillet and place the butter in the skillet
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and place it in the preheated oven to melt

Dip the drumsticks in the egg mixture
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Then dip the drumsticks into the breadcrumbs
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pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating
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once the butter is melted in the pan, pull it out of the oven
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and after coating each drumstick, place them into the pan with the melted butter,
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then drizzle a little olive oil over each drumstick
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Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes
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cool for 5-10 minutes and then serve

Recipe

  • 6 chicken drumsticks
  • 2 eggs
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • olive oil
  • Preheat your oven to 425 degrees.
  • While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs and water
  • In another medium-sized bowl/dish combine the breadcrumbs, cheese, salt, smoked paprika, garlic powder, onion powder, oregano, basil and the freshly ground pepper
  • Grab your cast iron skillet and place the butter in the skillet
  • and place it in the preheated oven to melt
  • Dip the drumsticks in the egg mixture
  • Then dip the drumsticks into the breadcrumbs pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating once the butter is melted in the pan, pull it out of the oven and after coating each drumstick, place them into the pan with the melted butter, then drizzle a little olive oil over each drumstick.
  • Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes cool for 5-10 minutes and then serve

Lighter Blueberry Cheesecake

I made this for a dinner at our friend Karen and Allan’s house one night! I wanted to make a dessert, so I found this recipe, and at the time blueberries were on sale, so it was meant to be…

On the original recipe it says it serves 12-16

So whenever I make a cheesecake it cracks! Every time without fail, It Cracks! Makes me so mad! All of them have cracked…but this one!

1 3/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
pinch of salt
1/4 cup sugar + 1 cup, divided
3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
1 cup Greek yogurt
2 teaspoons vanilla extract
3 eggs

Blueberry Topping:
3 cups fresh blueberries
1/4 cup + 1 Tbsp water
1 Tbsp cornstarch
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Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
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In a medium-sized bowl add the graham cracker crumbs

and melted butter
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salt
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and 1/4 cup of the sugar
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Mix together, until everything is combined well

add to the pan you prepared earlier
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and press firmly into the bottom of the pan
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Place pan into preheated oven and bake for 10 minutes,

then remove pan from the oven and cool.
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Then reduce the oven to 325 degrees

while the crust cools, start making your filling

In your electric mixer add the cream cheese
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and mix until the cream cheese is nice and smooth.
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I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.

Then add in the other 1 cup of sugar
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beat that in for about a minute, or until well blended

Then add in the Greek yogurt
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and vanilla,
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and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again

Then add the eggs in, one at a time
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In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
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Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.

Then bring a pot of water or tea kettle to a boil

While the water comes to a boil and everything is mixed together well for the cheesecake

pour the cream cheese mixture into the prepared crust
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Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan
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bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.

Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour

Then remove cheesecake from oven, and let it cool to room temperature

(see no cracks, perfect!)
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Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.

Then make your blueberry topping:
grab a medium sauce pan and heat to medium high heat and add your blueberries
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and 1/4 cup water to a boil, stirring occasionally.

Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
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and boil until thickened

Remove the pot from stove and spoon the blueberries over the cheesecake.

Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.

Then I removed the spring-form rim, just before serving my cheesecake

Then I brought my cheesecake with me to my friend’s house so every one could devour it!
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Blueberry cheesecake I made

Blueberry cheesecake I made

 

Recipe

 serves 12-16
  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • pinch of salt
  • 1/4 cup sugar + 1 cup, divided
  • 3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
  • 1 cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 eggs
  • Blueberry Topping:
  • 3 cups fresh blueberries
  • 1/4 cup + 1 Tbsp water
  • 1 Tbsp cornstarch
  • Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
  • In a medium-sized bowl add the graham cracker crumbs and melted butter, salt
  • and 1/4 cup of the sugar
  • Mix together, until everything is combined well
  • add to the pan you prepared earlier
  • and press firmly into the bottom of the pan
  • Place pan into preheated oven and bake for 10 minutes,
  • then remove pan from the oven and cool.
  • Then reduce the oven to 325 degrees
  • while the crust cools, start making your filling
  • In your electric mixer add the cream cheese
  • and mix until the cream cheese is nice and smooth.
  • I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.
  • Then add in the other 1 cup of sugar
  • beat that in for about a minute, or until well blended
  • Then add in the Greek yogurt
  • and vanilla, and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again
  • Then add the eggs in, one at a time
  • In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
  • Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.
  • Then bring a pot of water or tea kettle to a boil
  • While the water comes to a boil and everything is mixed together well for the cheesecake
  • pour the cream cheese mixture into the prepared crust
  • Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.
  • Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour
  • Then remove cheesecake from oven, and let it cool to room temperature
  • Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.
  • Then make your blueberry topping:
  • grab a medium sauce pan and heat to medium high heat and add your blueberries
  • and 1/4 cup water to a boil, stirring occasionally.
  • Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
  • and boil until thickened
  • Remove the pot from stove and spoon the blueberries over the cheesecake.
  • Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.
  • Then I removed the spring-form rim, just before serving my cheesecake

Shrimp and Grits

Got the recipe from here

2 cups of water 2 tsp of better than bouillon, chicken flavor 2 tablespoons butter 1/2 cup quick cooking grits 1 cup extra sharp cheddar cheese, shredded 1 pound shrimp, peeled and deveined, tails removed lots of Cajun seasoning, I used 2 different kinds of seasoning 6 slices of thick cut bacon

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the juice of 2 lemons 1/4 cup thinly sliced scallions 2 garlic cloves, minced

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Preheat your oven to 400 degrees and grab a sheet pan and place some parchment paper on pan and then place bacon on parchment paper and place pan in oven. (I LOVE bacon so I always make extra when I use it for a recipe, so I cooked about a pound of bacon and used 6 slices for this recipe and then saved the rest for breakfast the next day)
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Cook the bacon for 15-20 minutes on each side DSC_0536.JPG-1

or until done. I like my bacon nice and crisp, so I cooked mine a little longer. DSC_0537.JPG-1

Chop slices into bite-sized pieces and reserve the bacon grease. In a medium saucepan, turn your burner to high heat and bring water to a boil, add butter let it melt and then add bouillon. DSC_0539.JPG-1

then add grits

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Reduce heat to low and cover pan with a lid and simmer for about 8-10 minutes, until grits are thickened and tender. Turn the heat off and add in the cheese and stir.

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Add 2-3 tablespoons of the bacon grease to a cast iron skillet and turn burner to medium high heat. DSC_0538.JPG-1

Season the shrimp with Cajun seasoning, be very generous with it. DSC_0542.JPG-1

Add the shrimp to the skillet and cook until the shrimp turns pink DSC_0543.JPG-1

cook 1-2 minutes per side, then lower the heat to medium and add the bacon DSC_0544.JPG-1

then add scallions,

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then add garlic, and squeeze lemon juice. Cook for another couple of minutes until the garlic and scallions are softened and the shrimp are completely done. Serve up the grits and then top with them with the shrimp.

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Recipe

  • 2 cups of water
  • 2 tsp of better than bouillon, chicken flavor
  • 2 tablespoons butter
  • 1/2 cup quick cooking grits
  • 1 cup extra sharp cheddar cheese, shredded
  • 1 pound shrimp, peeled and deveined, tails removed
  • lots of Cajun seasoning, I used 2 different kinds of seasoning
  • 6 slices of thick cut bacon
  • the juice of 2 lemons
  • 1/4 cup thinly sliced scallions
  • 2 garlic cloves, minced
  • Preheat your oven to 400 degrees and grab a sheet pan and place some parchment paper on pan and then place bacon on parchment paper and place pan in oven. (I LOVE bacon so I always make extra when I use it for a recipe, so I cooked about a pound of bacon and used 6 slices for this recipe and then saved the rest for breakfast the next day)
  • Cook the bacon for 15-20 minutes on each side or until done. I like my bacon nice and crisp, so I cooked mine a little longer.
  • Chop slices into bite-sized pieces and reserve the bacon grease.
  • In a medium saucepan, turn your burner to high heat and bring water to a boil, add butter let it melt and then add bouillon, then add grits
  • Reduce heat to low and cover pan with a lid and simmer for about 8-10 minutes, until grits are thickened and tender. Turn the heat off and add in the cheese and stir.
  • Add 2-3 tablespoons of the bacon grease to a cast iron skillet and turn burner to medium high heat.
  • Season the shrimp with Cajun seasoning, be very generous with it.
  • Add the shrimp to the skillet and cook until the shrimp turns pink cook 1-2 minutes per side, then lower the heat to medium and add the bacon then add scallions, then add garlic, and squeeze lemon juice.
  • Cook for another couple of minutes until the garlic and scallions are softened and the shrimp are completely done.
  • Serve up the grits and then top with them with the shrimp.

Deviled Eggs

So I’ve always been a fan of how my mom made deviled eggs. So I have always done mine the same way and just added in a few extra things here and there. Most people use may-o when making deviled eggs, but my mom used miracle whip. So that is what I have always done. So here are Mom inspired deviled eggs, al la Jamie

I made these for Thanksgiving last year (yes I am SO far behind on my posting) So there is a lot of eggs

So boil your eggs.
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I ALWAYS boil my eggs too long and I did with these. Maybe boil the eggs 15-20 minutes as I boiled mine for 30 and that was too long

So after I boil my eggs, I drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
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Then I put the bowl in the fridge and let the eggs chill for about an hour or longer. I don’t know if this is for real or what? But when I do this, It seems to make the peeling the eggs easier for me. I find the shell doesn’t stick to the egg as bad. I know there are so many tricks in the book, like add salt to water or whatever. But this is what works for me. Maybe you have your own way. But this is mine.

So once you let the eggs chill in the fridge in water for an hour (or longer) then peel them and rinse then I drain them and dry them on paper towels
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and then cut them in half
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Remove the yolks and add them to a medium bowl
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and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks
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So everyone uses may-o in their deviled eggs, and I use miracle whip, so since these deviled eggs weren’t for just me, I used both miracle whip and may-o

So for the filling I added the following:
mustard (I like yellow)
May-o
miracle whip
salt
freshly ground black pepper
Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
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I mashed up the yolks as well as I could
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So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my  would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it. (insert smiley face here)
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mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
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Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
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And serve!

Recipe

  • So boil your eggs.
  • boil the eggs 15-20 minutes
  • drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
  • Then place bowl in the fridge and let the eggs chill for about an hour or longer.
  • So once you let the eggs chill in the fridge in water for an hour (or longer) then I drain them and dry them on paper towels and peel them
  • and then cut them in half
  • Remove the yolks and add them to a medium bowl
  • and place the egg half’s on a platter or plate big enough to hold them all.
  • Then I take a fork and mash all the yolks
  • So for the filling I added the following:
  • mustard (I like yellow)
  • May-o
  • miracle whip
  • salt
  • freshly ground black pepper
  • Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
  • I mashed up the yolks as well as I could
  • So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste
  • Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it.
  • mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste
  • Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
  • Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
  • And serve!

Latticed Peach Pie

Got the recipe from here

For the pie shell:
2 1/4 cup all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

For the filling:
6 cups peeled, pitted and sliced peaches
2 Tbs. fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp. salt
Pinch of freshly grated nutmeg
2 Tbs. unsalted butter

Preheat your oven to 425°F.

To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.

To make the filling, place the peaches in a large bowl.
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Sprinkle with the lemon juice
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and toss to coat well. In a small bowl, stir together the flour,
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sugar,
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salt
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and nutmeg.
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Add to the peaches and toss to combine.
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Pile the fruit mixture into the pastry-lined pan
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and dot with bits of the butter.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.
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Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more.
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Recipe

  • For the pie shell:
  • 2 1/4 cup all-purpose flour
  • 3/4 tsp. salt
  • 3/4 cup vegetable shortening
  • 6 to 7 Tbs. cold water
  • For the filling:
  • 6 cups peeled, pitted and sliced peaches
  • 2 Tbs. fresh lemon juice
  • 1/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg
  • 2 Tbs. unsalted butter
  • Preheat your oven to 425°F.
  • To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.
  • Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.
  • To make the filling, place the peaches in a large bowl.
  • Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt
  • Add to the peaches and toss to combine.
  • Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.
  • To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.

CUCUMBER SALAD

I saw this recipe online and I just loved the pictures, so I HAD to make it…Check out her recipe.

3 cucumbers, peeled and sliced
1 small red onion thinly sliced
1 cup white vinegar
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1/2 cup water
3/4 cup white sugar
2 Tbsp fresh dill chopped
salt and pepper to taste
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Grab a saucepan and add the vinegar,
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sugar
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and water to pan
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and bring it to a boil.
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Once you bring it to a boil set aside to cool.

Peel
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and slice the cucumbers
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and onion
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Add the cucumbers to a bowl
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add onion
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and then add the fresh (yummy) dill
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Generously season salad with salt and pepper.
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now take the cooled vinegar mixture and pour over the cucumbers.
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Give it a good stir
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place salad in fridge and let it chill for a good hour
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After an hour, serve
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Recipe

  • 3 cucumbers, peeled and sliced
  • 1 small red onion thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 2 Tbsp fresh dill chopped
  • salt and pepper to taste
  • Grab a saucepan and add the vinegar, sugar and water to pan and bring it to a boil.
  • Once you bring it to a boil set aside to cool.
  • Peel and slice the cucumbers and onion
  • Add the cucumbers to a bowl add onion
  • and then add the fresh (yummy) dill
  • Generously season salad with salt and pepper.
  • now take the cooled vinegar mixture and pour over the cucumbers.
  • Give it a good stir
  • place salad in fridge and let it chill for a good hour
  • After an hour, serve

Cajun Spiced Roasted Pumpkin Seeds

So I LOVE roasting pumpkin seeds but I always wanted the perfect way to do it. I’ve roasted them before and they haven’t turned out the way I wanted them too. So I tried something new this time. I boiled them…I used 2 recipes to make 1 my own

so I used this recipe and this recipe 

So I carved my pumpkin and rinsed my seeds and drained them
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and then I dried my seeds out on towels in a single layer for a couple nights,
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to make sure they were completely dried out. I turned them over and moved them around to make sure they were completely dried out.

So I used seeds from one large pumpkin, so I had about 2 cups of seeds.

So I filled a saucepan with 2 cups of water, then turned the burner to high heat
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then added 2 cups of seeds
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and then 2 tablespoon of salt
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and brought the water to a boil,
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and I let them simmer for 10 minutes
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Removed them from the heat and drained them
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then I turned my oven to 300 degrees

I placed the drained seeds into a medium bowl

and then I grabbed:
2 tablespoons of butter
Worcestershire sauce
Cajun Seasoning
Garlic salt
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I melted the butter in a small pan on the stove, You could do it in the microwave
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I did a few dashes of Worcestershire sauce over the seeds
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then I seasoned them with a little garlic salt, about a teaspoon
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then I added in the melted butter
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stirred everything together
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then added the Cajun seasoning. I was VERY generous with this (as always) because I love it. Thinking I added about a Tablespoon (but probably more)
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How I roast my pumpkin seeds mmmm

Then I stirred the seeds again and then grabbed a sheet pan and poured the seeds onto the sheetpan
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spread the seeds out over the sheet pan

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Then popped them in the oven. I let mine bake for about 45 minutes at 300 degrees, flipping and turning the seeds a few times during baking.

Then took them out of the oven
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Seeds

and let them cool and then ate them!

Cajun Spiced Roasted Pumpkin Seeds
  • So I carved my pumpkin and rinsed my seeds and drained them
  • and then I dried my seeds out on towels in a single layer for a couple nights,
  • to make sure they were completely dried out. I turned them over and moved them around to make sure they were completely dried out.
  • So I used seeds from one large pumpkin, so I had about 2 cups of seeds.
  • So I filled a saucepan with 2 cups of water, then turned the burner to high heat
  • then added 2 cups of seeds
  • and then 2 tablespoon of salt
  • and brought the water to a boil,
  • and I let them simmer for 10 minutes
  • Removed them from the heat and drained them
  • then I turned my oven to 300 degrees
  • I placed the drained seeds into a medium bowl
  • and then I grabbed:
  • 2 tablespoons of butter
  • Worcestershire sauce
  • Cajun Seasoning
  • Garlic salt
  • I melted the butter in a small pan on the stove, You could do it in the microwave
  • I did a few dashes of Worcestershire sauce over the seeds
  • then I seasoned them with a little garlic salt, about a teaspoon
  • then I added in the melted butter
  • stirred everything together
  • then added the Cajun seasoning. I was VERY generous with this (as always) because I love it. Thinking I added about a Tablespoon (but probably more)
  • Then I stirred the seeds again and then grabbed a sheet pan and poured the seeds onto the sheet pan
  • spread the seeds out over the sheet pan
  • Then popped them in the oven. I let mine bake for about 45 minutes at 300 degrees, flipping and turning the seeds a few times during baking.
  • Then took them out of the oven
  • and let them cool and then ate them!