Looking back at last year on this very snowy and cold Monday I started drooling thinking back at this delicious recipe. The chicken melts in your mouth while you get an amazing crunch from the noodles and the cucumbers. A little sweet heat and this dish is fabulous!!
I received three gorgeous organic pumpkins from my girlfriends garden. One was given as a gift and the other two served me very well as nice decorations for photos and for Halloween decor. Then it was hmmmm, what do I do with them now. We didn’t have time for carving them this year, so I saw that my girlfriend Marie whom I received them from roasts hers and puts the pulp in the freezer for a later use, what a great idea!!! So off I went to do just that. Thanks again Marie for your gorgeous pumpkins!!!
In the first pumpkin I had big gorgeous seeds so instantly I wanted to roast them. This is so very easy and with a little forward thinking they turn out to crispy, salty and delicious. Ken and Amber loved them. The secret is to brine them overnight. They may not look super crispy but trust me they were!! Crunch, crunch, crunch they were gone in no time. I hope you try this with leftover pumpkins that you might have lying around after Thanksgiving. ENJOY!!!
This recipe is not an exact science as the amount of pumpkin seeds will vary greatly from pumpkin to pumpkin. For the amount I did in the pictures I used 1 Tbsp. Kosher salt in a medium bowl filled with water, stir to dissolve. Place cleaned pumpkin seeds in the bowl and let sit overnight.
Drain seeds and dry well on a tea towel. They will stick but don’t worry with a brush of your hand they come right off. Place them on a large baking sheets and drizzle with 1-2 Tbsp. olive oil. Season to taste with garlic powder and seasoning salt. Don’t forget they will be salty from the brine too! Roast in a 325F oven for 10 minutes. Toss and then return to the oven for another 10 min. You don’t want them too brown as they will taste burnt. The color that you see in the photos offers a crisp and perfectly done pumpkin seed. Let cool on a tray and then store in a jar or container.
We are celebrating cream again with The Dairy Farmers of Canada. I made this incredible pasta to join in for November’s Great Cream Challenge. It is rich with cream and has wonderful flavors of leeks, wine and proscuitto plus the addition of crispy proscuitto on top. A definite show stopper of a pasta. You will love this one!! I would love it if you came over and voted for me and check out the recipe!!! ENJOY!!!
Ken, Amber and myself needed a quick but decent bite to eat so we headed to Phoenix Grill for dinner. We have never been to this restaurant before and honestly had heard some mixed reviews. We wanted to check it out ourselves. So off we went.
Upon entering the staff greeted us very warmly and escorted us to a nice booth by the window. This specific location had previously been a Kelsey’s and I have been to this location before. In the center of the restaurant it has a raised bar location. The decor is comfy and homey feeling. The waitress was at our table promptly but unfortunately knew little about the menu as she was new, more training should have been offered I believe. Overall she was attentive and pleasant though.
First up was a delicious Caesar for myself and a draft for Ken. I love Caesars, cold and spicy and it fit the bill.
Amber ordered the Salmon Alfredo and really enjoyed it. Salmon is one of her favorites!!
Ken wanted a burger but opted for a light one with the Chicken Club. He really enjoyed it!!
I couldn’t decide, you know when you have those moments in a restaurant. So I went for two smaller dishes. The first one was a small Caesar salad, perfect size and delicious!!
The second was an amazing Butternut Squash Ravioli. It was made with a brown butter sage and walnut cream sauce. It was on the appetizer menu which I thought was a bit odd but I have to say it was really good.
I felt it was expensive but the quality of food was good. Not sure if I would rush back but I am glad we went.
It is a snowy November Monday here but that is okay, it is November in Calgary!! I started looking through the archives of last November and could not go any further than this stupendous Steam Whistle Teriyaki Burger and Onion Rings. Got me thinking of the lovely tour I took last year and what a great day that was at Steam Whistle in Toronto.
This burger has it all, beef, portabella mushroom, teriyaki sauce and of course that gorgeous Pilsner beer from Steam Whistle. Never mind those fantastic, sweet and crispy onion rings again with their great beer. This one is making my mouth water thinking back about it!! I hope you try it, ENJOY!!