Sea Salted Roasted Pumpkin Seeds

Nothing says Halloween like Roasted Pumpkin Seeds do!  Every year we roast pumpkin seeds after we carve our pumpkins. They are so easy to make and so delicious. I always add extra salt which makes them even extra addicting. Salty, crunchy, buttery, golden brown pumpkin seeds....a favorite in our household!

Tonight Tyler and Zachary carved their own pumpkins with no help at all...a sure sign they are getting older and more independent. Nate didn't partake in pumpkin carving because he went to a dance at Buffalo Seminary tonight with his friends...another sure sign your kids are getting older and more independent! Yikes middle school years...I could dedicate an entire blog just to that topic alone! 

Onto pumpkin seeds, Tyler and Zachary's pumpkins were huge and loaded with pumpkins "guts" and seeds. Tyler and Zachary call the pumpkins innards slimy, slippery, mushy guts! Fitting description I say. While they were scooping out the pumpkin guts I made sure they separated the seeds and placed them in a bowl. Honestly, not a job I love but luckily they find it fun. After they separated the seeds, I rinsed them off in a colander and let the dry on paper towels. Making sure they are as dry as can be before baking will ensure crunchy pumpkin seeds. That's they key! Nothing's worse than eating pumpkin seeds that are chewy...try getting those out of your teeth...ewww!

I love making my pumpkin seeds with just olive oil, sea salt and pepper but you can be creative with your flavorings. Try adding garlic salt for a more savory taste, some cayenne pepper for some heat, some cinnamon sugar for sweetness or even cheddar cheese powder for an extra wow. 

If you are carving your pumpkin make sure to save the seeds and roast them...it would be a shame to waste them. Make it part of your Halloween tradition like it is ours. They make a perfect snack and are much healthier than gorging on snickers bars and Reese's peanut butter cups....my Halloween vice for sure! 

Salute to perfectly roasted sea salted pumpkin seeds on Halloween! 

Sea Salted Roasted Pumpkin Seeds:

Ingredients:

• seeds from a pumpkin

• olive oil 

• sea salt and pepper

• Feel free to add any flavoring... Be creative. Cayenne, cheddar powder, garlic powder, cinnamon sugar, lemon zest, etc. 

Scrape seeds from pumpkin. Rinse seeds in a colander making sure they are clean and free from pumpkin fibers or guts as my boys say. 

Dry seeds on paper towels. Get them as dry as you can. This will ensure crunchy seeds as opposed to chewy. Preheat oven to 400 degrees. Place seeds on a baking sheet and toss with olive oil to coat and add a generous seasoning of sea salt and pepper. Make sure the seeds are spread on a baking sheet in a single layer. This will ensure even baking of each seed. 

Bake for 15- 20 minutes or until golden brown. Let cool and enjoy! They keep well in plastic baggies in the refrigerator. 

Food Impressions:

Salty, crunchy, addicting, crispy, golden brown, and ghostly delicious! 

WNY Local Restaurant Week - October 19 - 25, 2015

October 19 - 25, 2015

It's that time of year again…one of my all time favorites…WNY Local Restaurant Week!

As much as I enjoy cooking an incredible meal at home with a glass of wine, I also love be wined and dined out at a fabulous local restaurant. And Local Restaurant Week is always the perfect week to enjoy a meal out. Not only are the restaurants bustling with people, they are bustling with amazing dishes at amazing prices! 

If you are reading my blog then you are obviously a foodie. If you are a foodie then you are obviously familiar with Local Restaurant Week. Right? Maybe not? Well if you're not familiar with Local Restaurant Week (shame on you) check out their website for more information on what it's all about and participating restaurants:

www.LocalRestaurantWeek.com

or follow them on Facebook:

www.facebook.com/LocalRestaurantWeekWNY

or follow them on Twitter:

@LocalRestWeek

So where are you dining out?

Shrimp Scampi over Zoodles (17 Day Diet Friendly)

Shrimp Scampi over Zoodles

One of my favorite recipes is Shrimp Scampi over Linguini. Surprisingly, since I've been on the 17 Day Diet I haven't craved pasta like I thought I would. This is hard to believe since I'm Italian and am used to eating pasta at least twice a week. I'm on Cycle 2 so shrimp is allowed as a protein, woo hoo! I couldn't wait to eat shrimp so my first thought was to make shrimp scampi, without the pasta of course...boo! If I can't have my pasta then zoodles or spaghetti squash are my best alternatives. If you are not familiar with "zoodles" they are zucchini spiralized into spaghetti strands. I used my Veggetti to create this zucchini and yellow squash noodles. It's an amazing alternative to pasta. So tonight we had Shrimp Scampi over Zoodles. I crossed my fingers hoping this recipe would taste similar to my original one with linguini. Lucky me it was... Yay!

None of us missed the linguini in our shrimp scampi recipe, including the boys. Seriously it was that good. It was buttery and lemony and oh so yummy. The zoodles, I used zucchini and yellow squash, were soft but slightly firm to be twirled with a fork. The shrimp and zucchini noodles paired really well together. And the combination of the butter, lemon, garlic and dill were the perfect flavors. I topped the scampi with freshly grated Parmesan cheese and extra pepper which made it over the top delicious. 

What I love most about this recipe, unlike my traditional scampi over linguini, is that it's a one pot meal. Everything is cooked in one large skillet and it's ready in under 30 minutes. Perfect weeknight meal. There is nothing not to like about this dish... It's 17 DD Friendly, low carb, gluten free, healthy and nutritious. 

We've all been so busy as a family, being pulled in a million directions, so this was the perfect meal to share together. Great meal + great conversation = great family memories!

Salute to one of my favorite meals Shrimp Scampi but without the pasta and not missing it at all! Now that's a positive food impression.

See other delicious Zoodles recipes:

• Garlic and Olive Oil Zoodles
• Zoodle Stir Fry with Chicken and Vegetables
• Veggetti Cucumber Quinoa and Feta
• Zoodles with Meat Sauce

Shrimp Scampi over Zoodles

Delicious and healthy every bite

Saute garlic in olive oil and butter

Saute Shrimp

Add zucchini and squash noodles

And you have yourself a one skillet meal in under 30 minutes

17 DD Friendly, C2

Shrimp Scampi Over Zoodles (Click to print recipe)

Preparation and cook time: 30 minutes tops!

Serves 4

Ingredients:

• 4 zucchini or yellow squash, figure one per person, spiralized
• 1 1/2 pound raw shrimp, peeled, deveined and cleaned
• 2 tb minced garlic
• 6 tb butter
• 2 tb olive oil
• 2 tb fresh dill chopped
• a couple pinches of red pepper flakes
• salt n pepper
• juice of 1/2 lemon
• grated parmesan cheese, optional

In a large skillet heat olive oil, butter and garlic over medium heat for 5 minutes. Add shrimp, red pepper, a little salt n pepper and dill and cook for 3 minutes per side. Add spiralized zucchini/squash and mix until it's coated with butter and olive oil. Cook for 5-7 minutes until zucchini is soft but but firm. While the zucchini is cooking it will sweat a lot of water so be careful the noodles don't get mushy. Add some more salt n pepper to taste and lemon juice. Mix well. Plate into 4 bowls and add freshly grated parmesan cheese. Enjoy!

Assorted Egg Muffins (17 Day Diet Friendly)

Being successful on any diet requires one to plan out meals ahead of time to prevent eating food off the grid. Breakfasts are the most difficult because if you are running late out the door in the morning like I am most of the time, its easy to grab something unhealthy like a donut, muffin or bagel. Everyone says that breakfast is the most important meal of the day. I happened to agree but I don't always follw that rule. I'm not a huge breskfast fan to begin with so eating early in the morning is something I have to remind myself to do. Since I've been on the 17 Day Diet, I've been eating breakfast regularly and smartly! But this all begins with planning meals ahead of time. So I've been prepping fruits, stocking up on yogurt, hard boiling eggs, and making egg casseroles like my Spinach and Feta Frittata Bake. And this week, I've made something ingenious that the whole family loved. Assorted Egg Muffins.

Once you make these Assorted Egg Muffins it's for sure be a staple in your breakfast regiment. Unlike an egg casserole, there is no cutting required and each egg muffin has different ingredients. The basic ingredients are eggs and plain greek yogurt. That's it...any other ingredient is whatever you choose. I made a few with turkey sausage and cheddar, some with kale and feta, some with turkey sausage and zucchini and a few with feta and tomato salsa. The possibilities are endless when it come to ingredient ideas for these egg muffins. The boys had a hard time choosing which one to eat first. I opted to try the kale and zucchini ones first. Boy were they savory and delicious, and healthy too. They are so easy to prepare and cook. 10 minutes to prep and 20 minutes to bake...that's it! They make the perfect make ahead breakfast, so if you are in a hurry every morning these are just the answer. After they bake let them cool and then place them in plastic containers or baggies in the refrigerator. When you are ready to eat them simply pop them in the microwave for 30 seconds. Add dash of Franks Hot Red Sauce and you got yourself a hot nutritious breakfast with way less calories than an everything bagel with cream cheese!

Salute to Assorted Egg Muffins! A healthy, delicious make ahead breakfast!

Low Carb, Healthy and Delicious. The easy make-ahead breakfast.

It starts with eggs and greek yogurt, the other ingredients are your choice. Be creative!

Just out of the oven

Assorted Egg Muffins - the perfect make ahead breakfast or brunch

Zucchini, Fat Free Cheddar and Turkey Sausage

Assorted Egg Muffins (Click to print recipe)

Preparation and cook time: 30 minutes

Makes 12 assorted egg muffins

Ingredients:

• 8 eggs
• 1 small container of plain greek yogurt
• several dashes of hot sauce
• salt n pepper

Toppings of your choice:

Vegetables: broccoli, tomatoes, zucchini, mushrooms, peppers, asparagus, spinach, kale

Meats: turkey sausage, turkey bacon, ham, crab, shrimp

Cheeses: fat free cheddar, fat free feta, lite swiss, mozzarella

Preheat oven to 350 degrees. In a large bowl, whisk eggs, yogurt, hot sauce and salt n pepper. Evenly distribute egg mixture into a muffin tin which is sprayed with non-stick spray. Mixture should be about 3/4 full in each muffin hole. Add desired veggies, meats and cheeses into the egg mixture. Press down with a spoon so the ingredients are submerged in egg. Bake in oven for 20 minutes and second to bottom rack. Let cool 5 minutes before eating. If making ahead, seal in baggies or air tight containers and keep refrigerated. To reheat, pop in microwave for 30 seconds or so. Top it off with a few dashes of hot sauce. Enjoy!

Blackened Tilapia (17 Day Diet Friendly)

Blackened Tilapia

I've been eating so much fish, chicken and turkey since I've been on the 17 Day Diet. Even though I'm on Cycle 2 and am allowed other lean proteins, I'm still sticking to the Cycle 1 protein list. There no particular reason other than I've enjoyed eating them. But every now and then I need to kick up and spice up my recipes to prevent boredom. So tonight I made Blackened Tilapia. It was easy to prepare, healthy, delicious and far from boring.

I used to think anything "blackened" meant it was prepared burnt and really spicy. Silly me, because that couldn't be further from the truth. Blackening is when fish or chicken has been liberally dredged in a mixture of herbs and spices, then cooked in olive oil over high heat in a skillet. The generous amount of spices causes the fish or chicken to have a blackish color once it's seared in the hot oil. So basically the spices blacken, not the fish. Which gives it a very subtle char taste, which I happen to like by the way. The blackened method is common in Cajun cooking. Cayenne pepper is the one spice that gives this dish a little heat. Don't get me wrong there is a nice kick to it, but nothing that would cause you to run and get a fire extinguisher for your mouth! It's a pleasant kick.You can make your own blackening rub or buy one premixed…Penzeys Spices has an amazing one.

By cooking the fish at such a high temperature, it creates this really nice crispy crust that tastes a bit buttery. Adding a squeeze of fresh lemon juice right before serving elevates the flavors even more. This dish is very versatile so it can be served with whatever suits your fancy. Any type of salsa would go great with this blackened tilapia dish..mango salsa, tomatillo salsa or corn salsa. The Best Ever Orzo Recipe or basmati rice served on the side would also go superbly. Since I'm 17 Day Diet, I chose to serve it with a kale and spinach salad. For the boys, I served it over spinach and pasta with shaved parmesan cheese and they loved it. This recipe is quick cooking so it's the perfect weekday meal too.

Salute to kicking up and spicing up your dinner tonight with Blackened Tilapia!

Blackened Tilapia (Click to print recipe)

Preparation and cook time: 15 minutes

Serves: 4

Ingredients:

• 4 tilapia fillets
• 1 tb butter
• 2 tb olive oil
• 2 tb smoked paprika
• 1 t cayenne pepper
• 1 t salt
• 1 t pepper
• 1 t garlic powder
• 1 t onion powder
• 1 t dried thyme
• 1 t dried oregano
• 1 lemon

In a bowl mix together all of the spices and herbs. Generously coat top side of fish. Meanwhile heat olive oil and butter in a sauté pan or cast iron skillet over medium to high heat. Sear rub side down first for 3 minutes or until browned and blackened. Flip fish over and turn heat down to medium and cook for an additional 4-5 minutes. Squeeze fresh lemon juice over tilapia. Serve with your favorite homemade salsa and basmati rice and a salad. Enjoy!

Thai Chicken and Vegetable Soup (17 Day Diet Friendly)

Thai Chicken and Vegetable Soup

It's officially spring now but it certainly doesn't feel that way here in Buffalo, New York. The temps are barely above freezing so anything to keep me warm is what I'm gravitating towards. And today it's Thai Chicken and Vegetable Soup. I can't think of a better way to kick off the spring season than with a Thai inspired soup. Plus, this is a chicken soup that's good for the heart and soul.

My plan was to make a massive batch of this soup and portion it out for lunch this week. It's 17 Day Diet Friendly so I thought planning the meals ahead of time was a smart idea. Unfortunately, my plan was a failure. Dave and the boys devoured the pot of soup and I was left with two very small sized portions of soup. All of the boys had 3 helpings of soup. When they asked for seconds I hesitantly said yes, thinking to myself these little vultures are eating all of my soup! I get very territorial when it comes to my 17 Day Diet food. Well then they asked for thirds. At that point I wasn't thinking they were reckless vultures eating all of my soup, I told them so! They kept saying please, this soup is so good! Oh, I couldn't deny my little vultures the pleasure of eating this soup. Tyler, had the nerve to ask for fourths…we told him he wouldn't have any room for dessert and that immediately stopped him in his food tracks. Even though I was getting a little greedy with my food, which Dave always calls me out on, I figured I would just have to make this soup again like really soon.

What we loved most about this soup is it's layers of flavors. Ginger, cilantro, lime and coconut oil are the ingredients that really stand out. It's a twist on a chicken noodle soup. When the boys took their first spoonful they were expecting it to taste like my traditional chicken noodle soup. They kept asking what was in the soup that made it taste so different. When I told them they were surprised they liked it so much. I cut the vegetables and chicken into large sized chunks that it could've been eaten with a fork instead of a spoon. Some people would refer to this as a "stoup" which is a cross between a soup and a stew. I would classify this recipe as a soup because of the broth. The broth is thin, but with bursts of fresh flavor. You could add rice noodles to this soup to make it even heartier but since I had to make it 17 Day Diet Friendly I left that out. The boys didn't miss it at all. Even though this was a heartier soup it didn't make you feel that way. I enjoyed eating this soup on a cold spring day but I would equally enjoy it mid-summer as well. This soup would pair very nicely with a crisp spinach and kale salad, baguette bread and a glass of white wine.

May this soup warm your family's heart and soul like it did ours. Salute to Thai Chicken and Vegetable Soup!

Ginger, Lime, Cilantro and Coconut Oil 
are the star ingredients

Chock full of vegetables and chicken

Healthy, delicious and 17 Day Diet Friendly!

Thai Chicken and Vegetable Soup (Click to print recipe)

Preparation and cook time: 1 hour

Serves 6-8

Ingredients:

• 1 rotisserie chicken cooked, skinned, chopped into chunks
• 8 cups of low sodium, fat free chicken stock
• 3 tb coconut oil
• 2 cups sliced carrots
• 2 cups sliced celery
• 2 cups chopped cabbage
• 1 cup chopped asparagus
• 1 can diced tomatoes
• 1/3 cup chopped scallions
• 1 t minced garlic
• 2 t finely minced ginger
• 2 tb chopped fresh cilantro
• juice of 1 lime

In a large stock pot, add coconut oil and heat on medium. Add carrots, celery cabbage and asparagus and salt n pepper and stir. Cook for 10 minutes until vegetables begin to soften. Add stock and turn to high heat until it comes to a boil, cook for 3-5 minutes and turn down heat to medium. Add the chicken and the rest of ingredients and let cook on medium heat until the vegetables are tender. Serve in deep bowls and if desired add scallions and cilantro and a squeeze of lime on top. Serve with a crisp salad, baguette bread and a glass of white wine. Enjoy.

Roasted Baby Pepper Appetizer! (17 Day Diet Friendly)

Roasted Baby Pepper Appetizer

This post will be quick, just like the recipe I am about to share with you! Roasted Baby Peppers! I call it the Easiest Pepper Appetizer ever because it's incredibly easy to make and it's incredibly delicious. If you know me well I have probably given this recipe to you or made it for you. So you know how scrumptious they are.  Everyone always, and I mean always asks for the recipe after they've tasted it. I gladly give it to them because the recipe is so basic it doesn't even need to be written down. I've brought this appetizer to countless number of dinner parties because #1 it's ease, #2 it's amazing taste and # 3 everyone's reactions to it…I feel like a rock star every time I make it! My Roasted Baby Peppers recipe is always a hit and it's gone before most people have even gotten a chance to eat one. They are truly that good.

Ok, so how do you make them you ask. Very simple; actually so simple you won't even need to print this recipe. Coat baby peppers with olive oil and salt n pepper, roast in the oven at 400 degrees for 20 minutes, and eat.Yep, that's it. While they are roasting, they will puff up and turn a golden brown. After you take them out of the oven they will deflate and become soft but slightly crispy. Baby peppers are sweet so when you add the salt to them, they have this sweet and salty taste which keeps you going back for more. They also look so beautiful and rustic because of the multicolors….bright orange, yellow and red with bright green stems. Yes, keep the stems on because there is no fork required for these beauties…simply pick them up by the stem and pop one in your mouth…the stem falls off easily. I love to add a drizzle of balsamic vinegar to give it an added layer of flavor. I also serve them with gorgonzola on the side and they compliment each other well. They are also amazing served with baguette slices…Pop one of those babies on top and and let your mouth dive in! The really great thing about this pepper recipe is that they can be eaten at hot, at room temperature or cold. How many apps can you count on for that?

My mom and Stan came over for dinner tonight and of course I had to make it 17 Day Diet Friendly, so these appetizers were the perfect choice. Everyone gobbled them up like there was no tomorrow. So the next time you are having friends or family over or you are going to a party and need an appetizer…search no more because this recipe will impress all! Just be prepared to feel like a rock star because everyone will ask how you made it! Salute to the best tasting and easiest Roasted Baby Pepper Appetizer ever!

I call it the easiest pepper recipe ever

Drizzle some balsamic vinegar over the top

It's my go-to appetizer recipe

Sweet and Salty, healthy and delicious!

Just before baking add olive oil and salt n pepper

20 minutes later you have amazing Roasted Baby Peppers that you just pop in your mouth…no fork required.

Delicious as is, or serve with balsamic vinegar, gorgonzola or baguette bread!

Roasted Baby Peppers (Appetizer): (Click to print recipe)

Preparation and cook time: 20 minutes

Serves 4-6

Ingredients:

• 24 multicolor baby peppers, stems on
• 1/4 cup olive oil
• salt n pepper
• balsamic vinegar
• optional: serve gorgonzola cheese and baguette on the side

Preheat oven to 400 degrees. Place peppers on a baking sheet and add olive oil and a generous amount of salt and pepper. Bake in oven for 20 minutes or until peppers are golden brown and soft to the touch. Let sit out for 5 minutes. Place peppers on a platter and drizzle balsamic vinegar to tops of peppers. Serve gorgonzola cheese and baguette bread on the side.