Bourbon Glazed Pumpkin Seeds

pumpkin seeds5

 

 

Every recipe you see these days has to do with either apple or pumpkins, so because I don’t want to feel left out, I’m making Bourbon Glazed Pumpkin Seeds.

These pumpkin seeds are going to be gone as soon as you make them.

I’m not kidding when I say that you literally can’t stop eating them.

I went ahead and bought my pumpkin seeds at the grocery store. I really wasn’t going to get all crazy and start gutting a pumpkin to get the seeds out. I know people do that but when they’re right in the grocery isle at the store? Seems like a no brainer.

 

seeds raw

 

All you have to do to make them is toss your pumpkin seeds with a beaten egg white and some bourbon – and I mean beaten – it’s got to be frothy so it sticks to the pumpkin seeds. Pour this all over the pumpkin seeds and stir until they’re all coated with the boozy egg. Then let that sit a few minutes to soak up all the bourbon flavor.

Once their done drinking up the bourbon, place the pumpkin seeds onto a baking sheet covered in parchement and spread them out into an even layer.

In a small bowl, toss together some sugar, brown sugar, cayenne pepper and salt.

Then take the sugar mixture and literally cover the pumpkin seeds. It looks like a lot is going on there but trust me, it’ll work.
 
 
seeds in sugar

 

Bake about 10 minutes and then take them out and give a good stir. You might have to crunch them up with your spatula and make sure all the seeds are getting coated with the sugar, and then stick them back in the oven for another 10-15 minutes.

Watch these guys closely so they don’t burn because that’ll happen before you know it – I had to ditch a few around the edges that got a little too dark.

Done.

Let them cool and place on a dish or in a bowl for snacking. Ours didn’t quite make it to a bowl, beside the one in the picture.

We just ate them right from the baking sheet. And then we kept on going…

 

bourbon glazed pumpkin seeds

 

These Bourbon Glazed Pumpkin Seeds come together in about 20 minutes. Quick and easy – they’ll be warm and on your table ready to be paired with a nice cold beer. Or bourbon…it’s up to you.

 

Bourbon Glazed Pumpkin Seeds

Ingredients

  • 3 cups pumpkin seeds
  • 1 egg white
  • 1/4 t. vanilla
  • 2 T. bourbon
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 1/4 t. salt
  • 1/4 t. cayenne pepper

Instructions

  1. Heat the oven to 350 degrees.
  2. Place the pumpkin seeds in a large bowl.
  3. Beat the egg white together with the bourbon and vanilla until frothy.
  4. Pour over the pumpkin seeds and toss together well.
  5. Pour out onto a parchment covered baking sheet and spread into an even layer.
  6. Mix together the brown sugar and white sugar, cayenne pepper and salt in a small bowl.
  7. Cover the seeds with the sugar mixture and toss lightly.
  8. PLace in the oven to bake for 10 minutes, then take out and stir.
  9. Bake for another 10 minutes, take out and let cool.
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Cold Toddy Shot

cold toddy shot1

 

 

You don’t even have to be sick to enjoy this Cold Toddy Shot! But that’s not to say it won’t work on a cold if you do have one…

Everyone’s heard of a hot toddy right? A hot cocktail with bourbon or whiskey – then you add in some honey, lemon, and drink it down to get rid of that sore throat or head cold.

We’re getting to that time of year when everyone starts to get sick but the weather here in New Jersey (for once) has actually been pretty amazing. Perfect high 70’s – low-80’s. Can’t complain.

So I came up with a Cold Toddy Shot instead that you can drink down even when the weather is warm.

I visited a local farm by my house a few weeks ago and got a lesson in honey. Honeycomb to be exact. This guy sure knows what he’s doing and I’m glad he does – because there’s no way I’d be doing that job. Being coverd with bees all day long is definitely not something I would enjoy.

But this guy does, and he’s really good at it.

I got a lesson on all the health benefits of honey and natural honeycomb. It’s basically a natural cure-all, he tells me. Everything from a bad cold to sore throats to seasonal allergies and even some forms of cancer? Really?

Really. Read this.

Of course I bought some to bring home and then had to figure out what to do with it.

Cocktails? Check. Shots? Double Check.

This Cold Toddy Shot is very customizable. If you like bourbon, use bourbon. If you like whiskey, use whiskey.

I used Jack Daniels Honey because it’s good and it seemed appropriate. The lemon adds a some acidity to cut the sweetness but you can add or not. Whatever you feel like.

But you have to use the honey. If you can get your hands on honeycomb I’d reccommend that you do. Here’s a link to just one honeycomb product on Amazon – The Savannah Bee Company Honeycomb Box . There’s a lot more on Amazon and even where I live some stores do sell fresh honeycomb.

If you don’t want to buy honeycomb, you can substitute regular honey and it’ll be just fine.

Cold or no cold, sore throat or not. Try this Cold Toddy Shot tonight…It’s tasty and it’s good for you.

I might even call this a healthy cocktail.

Mantitlement’s orders…Bottoms up!

 

Cold Toddy Shot

 

Cold Toddy Shot

51

Yield: 1 shot

Cold Toddy Shot

Ingredients

  • 1 1/2 oz. Jack Daniels Honey
  • 1/2 t. honey or a small piece of natural honeycomb
  • 1/2 t. lemon juice

Instructions

  1. Mix all ingredients together in a small shaker.
  2. Shake and strain into a shot glass.
  3. Garnish with honeycomb.
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Tortilla Fortune Cookies

tortilla fortune cookies 4

These Tortilla Fortune Cookies are definitely going to be a hit at your next party!

These fortune cookies are actually tortillas…I’m not really making fortune cookies. I’m sure it’s been done – I mean I know it’s been done – but I’m doing it the quick and easy way.

I thought these Tortilla Fortune Cookies would be great for a party since you can customize the labels to say whatever you want. Free beer, or better yet, “whoever gets this fortune has to buy all the beer” or something like that.

Folding the tortillas is pretty easy once you get the hang of it.

I had to do it a few times to “get the hang of it” But if I figured it out I’m sure you guys can.

Here’s how you do it…

Fold the tortilla gently in half and hold like this –

tortilla folded1

 

Then holding take your other hand and pinch down the top of the tortilla to meet where your finger was holding the bottom.

 

tortilla folded2

 

The last step is easy, you just fold the two ends back until they touch and then stick a toothpick through the ends so it holds together. I didn’t show you the toothpick but I’m sure you get the idea.

 

tortilla folded3

 

Brush the tortilla fortune cookie all over with melted butter, then cover with a cinnamon-sugar mixture.

Bake for 8 minutes and they’re done! They’ll crisp up once they sit for a while out of the oven and cool down.

Not only are these Tortilla Fortune Cookies fun to make but they’re fun to eat too! There’s nothing really bad about anything coated with butter, cinnamon and sugar.

This is my kind of dessert . Easy, you can make your friends laugh, and they go very well with beer.

OK I made that last part up about them going well with beer.

But I’m sure they do!

 tortilla fortune cookies3 

 

Tortilla Fortune Cookies

Tortilla Fortune Cookies

Ingredients

  • Soft flour tortillas
  • melted butter
  • cinnamon sugar (2 parts sugar to 1 part cinnamon)
  • toothpicks

Instructions

  1. Preheat the oven to 350 degrees.
  2. Fold the tortillas as demonstrated above and secure with a toothpick to keep the ends together.
  3. Repeat to make however many cookies you want.
  4. Brush the tortillas all over with melted butter.
  5. Cover generously with cinnamon sugar.
  6. Bake for 8 minutes.
  7. Let cool before inserting fortunes into the ends (if doing)
  8. Remove toothpicks once cooled.

Notes

The idea for these Tortilla Fortune Cookies was found in the Food Network Magazine.

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Crock Pot Asian Meatballs

asian meatballs1

 

Who doesn’t love a meatball? Not many people that I know, and these Crock pot Asian Meatballs are no exception.

There are a couple of steps to these meatballs..but the effort is definitely worth the turnout.

This isn’t one of those crockpot recipes that you can just dump everything into the bowl and turn it on, they do need to be baked in the oven first. But the bonus? If you’re watching what you eat – maybe trying to keep things a little more on the light side? These Crock Pot Asian Meatballs are for you. Even if you’re not watching what you eat, you’re never going to know that these meatballs are actually healthy.

So what’s different about these meatballs you ask? For one, there are zero breadcrumbs in these guys…none. So if you’re into low-carb you’re going to love this recipe.

There’s also napa cabbage and mushrooms stuffed inside. Talk about a way to sneak vegetables into your kids.

I had to call the wife two times about the napa cabbage in these meatballs. I’ve never bought it before, although she tells me I’ve eaten it because she’s cooked with it, so I guess I have. It’s very inexpensive, a couple of bucks for a huge head of cabbage. Knowing how good it is for you and how cheap it is…I might be putting cabbage in some more recipes.

These Crock Pot Asian Meatballs don’t take long at all to put together. Saute the cabbage and the mushrooms, then mix in into your lean ground pork, some eggs, scallions, ginger, garlic and seasonings.

 

mushrooms and cabbage

 

Form the mixture into large meatballs. I used a #20 ice cream scoop and they came out just the right size.

Bake at 400 degrees for 20 minuets…

 

meatballs raw

 

While the meatballs are baking you can mix up the sauce real quick and have it ready.

When the meatballs come out of the oven, put them in your crock pot and pour the sauce all over the top.

 

IMG_6780

 

Cook on high for 3 hours, or on low up to 6 hours. They’re already cooked but the crock pot makes infuses the flavor of the sauce and makes the meatballs softer. 

A fun way to serve these meatballs is on a butter lettuce leaf so you can just grab and pop in your mouth. The lettuce also adds a good crunch to the meatballs – something different besides setting out the toothpicks!

 crock pot asian meatballs

Crock Pot Asian Meatballs

51

Yield: 20 large meatballs

Ingredients

    For the Meatballs
  • 2 T. canola oil
  • 3 c. thinly shredded cabbage
  • 2 c. thinly sliced white mushrooms
  • 1/2 t. salt, divided
  • 1 1/2 lbs. ground pork
  • 2 eggs plus 1 egg white
  • 3 scallions, chopped fine
  • 1" piece of ginger, peeled and grated
  • 2 T. soy sauce
  • 1 t. sesame oil
  • 1/4 t. fresh ground black pepper
  • 2 t. cornstarch
  • 1 t. sugar
  • For the Sauce
  • 1/4 c. hoisin sauce
  • 1/2 c. barbecue sauce, I used Open Pit
  • 1/4 c. chicken stock
  • 1 1/2 t. honey
  • 2 T. soy sauce
  • 1 t. sriracha
  • Garnish
  • sesame seeds
  • butter lettuce leaves

Instructions

  1. Preheat the oven to 400 degrees.
  2. Heat a large skillet over medium heat and add 1 T. of the canola oil.
  3. Add in the shredded cabbage and 1/4 t. of the salt.
  4. Stir and cook until wilted, about 5 minutes.
  5. Push the cabbage to one side of the skillet and add the sliced mushrooms to the other side with the other 1/4 t. of salt.
  6. Cook until the mushrooms are slightly browned, then stir together with the cabbage and cook another 2-3 minutes.
  7. Remove to a plate and let cool.
  8. Add the ground pork in a large bowl, add in the eggs and egg white, scallions, ginger, soy sauce, sesame oil, black pepper, cornstarch and sugar.
  9. Mix well to combine.
  10. Form the meatballs by using a #20 large ice cream scoop, or make them into the size of a large golfball.
  11. Place the meatballs on a parchment lined baking sheet and bake in the oven for 20 minutes.
  12. Remove the meatballs from the oven and place in the bottom of your slow cooker.
  13. Pour the sauce all over the meatballs, making sure they're all coated with some sauce.
  14. Set on high for 3 hours, or low for up to 6 hours.
  15. Sprinkle the meatballs with sesame seeds and place into a butter lettuce leaf for serving.

Notes

Alternately, you can serve the meatballs on a platter with the lettuce leaves stacked on the side so they don't wilt.

Or just serve on a platter with toothpicks.

Adapted from Food Network

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Banana Split Martini

Banana Split Martini2

 

Instead of cake or pie…try a Banana Split Martini for dessert!

This Banana Split Martini is my second cocktail over on the Food Fanatic website and it’s a good one. It has all the flavors of a huge banana split sundae shaken and poured into a martini glass.

This martini features Smirnoff Caramel Vodka, which I think at the moment is one of my favorite flavored vodkas. It actuallly tastes like real caramel and not a bad imitation. I’ve made a few drinks with it so far and they’ve all come out amazing. Add in some strawberry and banana liquor, cream and some fresh banana that’s shaken up in the martini – and you’ve got yourself dessert in a glass.

I love trying to make cocktails taste like something else. I’ll put a drink down in front of one of my friends and make them guess what the drink is supposed to taste like. Usually they do guess but sometimes they just can’t put their finger on it. This Banana Split Martini was an easy guess. But some aren’t and we’ll be getting to those…

This martini is all about combining dessert and your booze together. Maybe you don’t feel like a big bowl of ice cream or a huge slice of pie…but there’s always room for martinis!

Click over to read the full Banana Split Martini post and recipe over at Food Fanatic, and make sure to browse some of the other cocktail and drink recipes while you’re there!

Oh yeah, and there’s actually food recipes too. We do need food to go along with all these cocktails!

 Banana Split Martini2