{"id":9562,"date":"2010-11-29T11:17:39","date_gmt":"2010-11-29T19:17:39","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=9562"},"modified":"2010-11-29T11:17:39","modified_gmt":"2010-11-29T19:17:39","slug":"spicy-roasted-seeds","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=9562","title":{"rendered":"Spicy Roasted Seeds"},"content":{"rendered":"<p>I had leftover seeds from the squash. I dried them out over night and then roasted them.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4007.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9567\" title=\"IMG_4007\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4007-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4007-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4007-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Mix in a bowl to evenly coat:<\/p>\n<blockquote><p><span style=\"color: #000080;\">Vegetable Oil (I used Grapeseed Oil)<\/span><\/p>\n<p><span style=\"color: #000080;\">1\/2 teaspoon of pepper<\/span><\/p>\n<p><span style=\"color: #000080;\">1 teaspoon of cayenne pepper<\/span><\/p>\n<p><span style=\"color: #000080;\">1\/2 teaspoon thyme<\/span><\/p>\n<p><span style=\"color: #000080;\">1\/2 teaspoon salt<\/span><\/p><\/blockquote>\n<p>I preheated the oven to 275 degrees.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4010.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9563\" title=\"IMG_4010\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4010-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4010-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4010-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Once they were evenly coated, I spread them on the pan.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4011.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9564\" title=\"IMG_4011\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4011-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4011-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4011-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Roasted for 20 minutes.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4014.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9565\" title=\"IMG_4014\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4014-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4014-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4014-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>They turned out pretty spicy! I&#8217;d probably use less cayenne next time. They roasted nicely and are crunchy and delicious (and eye-wateringly spicy)!<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4012.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9566\" title=\"IMG_4012\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4012-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4012-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_4012-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Here&#8217;s the recipe for the mashed potatoes we had on Thanksgiving:<\/p>\n<p><strong>Alton Brown&#8217;s Creamy Garlic Mashed Potatoes<\/strong><\/p>\n<ul>\n<li><span style=\"color: #000080;\">3 1\/2 pounds russet\u00a0potatoes<\/span><\/li>\n<li><span style=\"color: #000080;\">2 tablespoons\u00a0kosher salt<\/span><\/li>\n<li><span style=\"color: #000080;\">16 fluid ounces (2 cups) half-and-half<\/span><\/li>\n<li><span style=\"color: #000080;\">6 cloves garlic, crushed<\/span><\/li>\n<li><span style=\"color: #000080;\">6 ounces grated\u00a0Parmesan<\/span><\/li>\n<\/ul>\n<p>Peel and\u00a0dice potatoes, making sure all are relatively the same size. Place in a large\u00a0saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.<\/p>\n<p>Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.<\/p>\n<p>Remove the potatoes from the heat and\u00a0drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.<\/p>\n<p><em>Note: We did not take the skin off any of the potatoes. Plus we used half russet potatoes and half small red potatoes. We also used a jar of minced garlic instead of fresh.<\/em><\/p>\n<p><em> <\/em><\/p>\n<div id=\"attachment_9610\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/mashedpotatoes.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-9610\" class=\"size-medium wp-image-9610\" title=\"mashedpotatoes\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/mashedpotatoes-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/mashedpotatoes-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/mashedpotatoes.jpg 604w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-9610\" class=\"wp-caption-text\">Garlic Mashed Potatoes<\/p><\/div>\n<p>Here&#8217;s the recipe for the AMAZING stuffing we used on Thanksgiving:<\/p>\n<p><strong>Cornbread and Sausage Stuffing<\/strong><\/p>\n<ul>\n<li><span style=\"color: #000080;\">1 lb. fresh sausage<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/4 pound (1\/2 cup) butter<\/span><\/li>\n<li><span style=\"color: #000080;\">1 cup chopped onion<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/2 cup chopped celery<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/2 cup red or green bell pepper<\/span><\/li>\n<li><span style=\"color: #000080;\">5 cups dry bread cubes<\/span><\/li>\n<li><span style=\"color: #000080;\">5 cups crumbled cornbread<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/4 tsp. pepper<\/span><\/li>\n<li><span style=\"color: #000080;\">1 tsp. poultry seasoning &#8211; such as Bell&#8217;s\u00ae Seasoning<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/2 cup milk<\/span><\/li>\n<li><span style=\"color: #000080;\">1 can cream of chicken soup<\/span><\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9611\" title=\"stuffing1\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing1-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing1.jpg 604w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Preparation &#8211;<br \/>\nIf the sausage is in links, remove the casing. In a large skillet, brown the loose sausage meat. Drain, remove meat from the skillet and set the meat aside. Melt the butter in the skillet. Add the onion,celery, and bell pepper and cook until barely tender; set aside. In a large bowl, combine the Cornbread and the seasonings. Stir in the milk and chicken broth. Add the onion\/celery mixture and the sausage and mix well.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9612\" title=\"stuffing2\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing2-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing2.jpg 604w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>To bake the stuffing separately-<br \/>\nPlace the stuffing mixture in a buttered casserole dish. Cover and bake at 325\u00ba for about about 35 minutes.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9613\" title=\"stuffing\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/stuffing.jpg 604w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><em>Note: We added cashews and it TOTALLY made the stuffing awesome.<\/em><\/p>\n<p>I am still craving that stuffing. Damn. It might need to be made on Christmas too!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had leftover seeds from the squash. I dried them out over night and then roasted them. Mix in a bowl to evenly coat: Vegetable Oil (I used Grapeseed Oil) 1\/2 teaspoon of pepper 1 teaspoon of cayenne pepper 1\/2 teaspoon thyme 1\/2 teaspoon salt I preheated the oven to 275 degrees. Once they were [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[1960,1683,212,246,247,1810],"tags":[1963,934,937,1955,1957,1956,1962,8820,1942,1961],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/9562"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9562"}],"version-history":[{"count":6,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/9562\/revisions"}],"predecessor-version":[{"id":9616,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/9562\/revisions\/9616"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}