Lamb Chops with a Fresh Herb Rub

Hello Friday! I've been missing you since Monday, and man have I needed you more than ever…

I feel like I have a slight form of cabin-fever, and it's been crazy how the temperatures still haven't really breached 20 Degrees Fahrenheit yet. Most of the food I'm cooking is reflective of the weather, and I think it's just because I don't mind curling up with a blanket and lying in a food-coma for a bit. After all when it's that cold out you don't feel guilty about it. Summer on the other hand makes you feel the guilt. Until then though - commense food coma!

Lamb Chops with a Fresh Herb Rub

• Lamb Chops (1/2 Pound)
• Olive Oil (4 Tablespoons)
• Sage (1 Tablespoon, Finely Chopped)
• Thyme (1 Tablespoon, Finely Chopped)
• Rosemary (1 Tablespoon, Finely Chopped)
• Garlic Clove (Minced)
• Shallot (Minced)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a medium-sized bowl, blend together all of the ingredients except the Lamb Chops.

• Place the Lamb Chops in the fresh herb mix, and massage with the mix. Cover the bowl, and let stand at room temperature for 5 minutes.
• In a medium-sized skillet, bring heat to medium-high. Add in the Lamb Chops and cook on each side around 4 minutes or until desired internal temperature.

• Plate and Enjoy!

These little lamb chops didn't last long, and my stomach is thankful for them! I didn't really serve a side dish with these like I should've, mainly it's because I was too lazy to come up with anything else today. You know how those days go though I'm sure!

I did want to include lamb though for Eragon as it's a meat that (to me) is useful to have in certain times. It's a double-use livestock as well since the wool can be harvested for a time, and then you can eat the lamb as well. It's something I find certain societies would desire in the book right now, and certainly lamb has a nice aromatic quality about it as well. Not too mention it's rich and savory with almost any ingredient...

Oh well, now that I've burned up my energy use, I'm going to get on some pajamas, and enter into a food-coma position. Wake me up when my fiancé is done watching his House of Cards marathon please! 

See you Sunday folks!

Traditional Cottage Pie

Hello all… Tonight's a late post - a reflection of a strange night here in Old Orchard Beach. To say the least…
I look at blogging as a way to free stress, and enable myself to just cook and melt the problems away. I'll admit though some nights I feel a lot like the meme over to the right. That's why I dumped about a cup of wine in this Cottage Pie.
If you can't beat it, drink it. If you can't drink it, bake it!

Traditional Cottage Pie

• Hamburger (1 Pound)
• Onion (Finely Chopped)
• Carrots (2 1/2 Cups, Finely Chopped)
• Peas (1 Cup)
• Thyme (4 Sprigs, Finely Chopped)
• Butter (1 Tablespoon)
• Beef Broth (1 Cup)
• Red Wine (1 Cup)
• Flour (2 Tablespoons)
• Worcestershire Sauce (2 Tablespoons)
• Tomato Paste (2 Tablespoons)
• Mashed Potatoes (3-4 Cups Worth)
• Parmesan Cheese (1/4 Cup)
• Paprika (A Dash)

Instructions

• Preheat oven to 400 Degrees Fahrenheit.
• In a large skillet, melt the Butter, and sauté together the Onion and Carrots until tender.

• Add in the Hamburger and cook until mostly done. Strain out the excess grease carefully, and put back on the burner. (After you wipe the grease off the skillet's undercarriage of course - no kitchen fires around here please!)
• Add in the Peas, Tomato Paste, and Thyme. Cook for around 3 minutes.
• Add in the Wine, Broth, Worcestershire Sauce, and Flour. Let this sauce thicken at a slow simmer.

• Place the filling into a casserole dish, and cover with the Mashed Potatoes. Sprinkle with the Parmesan Cheese, and Paprika. 
• Bake for 12-15 minutes, or until the top becomes a little crisped.

• Plate and Enjoy!

Commence my relaxation zone… A true comfort food of mine, and had I had lamb it'd make a delicious Shepherds Pie!

I really wanted to make this for myself, and not so much for the book Eragon, but it has a perfect connection - comfort in time of stress. Eragon braved many challenges, and high-stress situations before he reached a sanctuary where true meals were back in order. I find that meals really do bring about a certain sense of calm in us after a rough day.

It's almost like going overseas, or to another country and eating their food for a week. The one thing you can't wait to have when you arrive back home is something cooked from your own kitchen. (Or at least that's how I feel!)

So to Eragon and Saphira - I make a meal to help relieve your stress, just as much as my own. 

Till Friday folks! <3

Open-Faced Pastrami Sandwich

There's a lot of things I love about certain recipes I come up with, and the top thing is frugality. Most leftovers always seem reminiscent of the original meal they were a part of. On some occasions it's not that much of a bad thing, on others it becomes overbearing and stagnant. 

This sandwich is a whole new meal, made from leftovers of three different meals - in other words a frugal feat!

Open-Faced Pastrami Sandwich

• Challah (2 - 4 Slices)
• Pastrami (1/4 - 1/2 Pound)
• American Cheese (2 - 4 Slices)
• Cabbage (1/2 Cup, Finely Chopped)
• Stone Ground Mustard (4 Tablespoons)
• Apple Cider Vinegar (1 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• Place the Challah on a baking sheet and set aside.
• In a small bowl mix together the Mustard, Apple Cider Vinegar, Salt, and Pepper. Set this mixture aside.
• Lightly cook the Cabbage in a skillet, and once finished (3 - 5 minutes) add to the mustard mix, tossing well.
• Using the same skillet, cook the Pastrami until done (5 - 7 minutes). 
• Put the Pastrami on top of the Challah, and let some of the cooking liquid seep into the bread.
• Place the Cabbage on top of the Pastrami, add the Cheese, and bake for 5 minutes.
• Swap the oven over to a low broil, and finish until the Cheese is just melted, and has a slight golden color on the edges.
• Plate and Enjoy!

This sandwich was the perfect blend of sweet and sour, salty and savory. The Challah really added a nice flavor to the overall sandwich, and it helped me utilize the bread before it went stale. I can't complain about that!

I found the open-faced sandwich a unique way to represent Eragon as well. Granted a regular sandwich would've sufficed, but I was craving this one. It also ties into the speedy nature in which meals must get cooked sometimes for Eragon and Murtagh. This was a pretty quick sandwich to make, and also wholesome and savory too. 

I'll be making something extra special tomorrow - if I can brave the -30 Degree Fahrenheit windchill…

If not I feel another bread recipe in order!

Challah (Jewish Egg Bread)

Challah (Jewish Egg Bread)

• Flour (4 Cups)
• Active Dry Yeast (3 Teaspoons)
• Sugar (1/4 Cup)
• Salt (1 Teaspoon)
• Egg Yolks (4)
• Egg (1)
• Butter (1/4 Cup, Melted)
• Hot Water (3/4 Cups)

Instructions

• Put the Flour in a large mixing bowl and set aside.
• In a small bowl mix together the Yeast, Sugar, and Water together. Let this stand until it becomes bubbly. (5-7 minutes.)

• In another bowl beat together 3 of the Egg Yolks, Egg, Butter, and Salt.
• Pour the Yeast mixture, and Egg mixture into the bowl with the Flour. Mix together until a shaggy dough forms. (Adding a teaspoon of water at a time if needed.)

• Lightly flour a surface, and start kneading the dough until it is smooth and pliant. Bunch into a ball, and place into a lightly oiled bowl. Cover with a warm, damp towel for 40 minutes, or until doubled in size.
• Divide the dough into six pieces, rolling each piece into a 12 inch long rope. Braid three of the ropes together to form the Challah, and pinch together the ends.

• Place onto a lightly oiled baking sheet, and cover with a damp towel for 60 minutes. 
• Preheat oven to 400 Degrees Fahrenheit. 
• Take the remaining Egg Yolk, beat well, and generously spread over each loaf of Challah. 
• Place the loaves in the oven and reduce heat to 350 Degrees Fahrenheit. 
• Bake for 30-40 minutes, or until the Challah sounds hollow when tapped. 
• Plate and Enjoy!

I love how this Challah came out! It's the first true bread I've ever made, and I'm really happy how it turned out. (Look at that glaze!) 

In Eragon I really felt that a nice bread was in order, and this is a bread I've wanted to try making for a little while. I just love the braided form, and I want to use some of this for sandwiches as well this weekend. To me nothing beats a double-use recipe, and this bread it going to be perfect for morning toast, and sandwich bread.

Bread is something that is a staple with individuals like Eragon and Murtagh right now, and it's something that can be easily carried via saddlebag. 

I would write more but my fiancé's home! Yipee!

Bison Burgers

Hello everyone! Sorry for the really delayed post! I was supposed to publish this on Tuesday (Opps!) Needless to say I got a little behind on blogging as works become quite eccentric for the past couple of weeks.
I've also been adjusting to the role of being a dog mom. I think I'm doing well, and hey sometimes it's just fun to watch her dive bomb into the snowbanks out back. At this point they're so high that once she does I have to wonder if a rescue mission is in order. I'm happy to report that the cat and dog are becoming friends - albeit aloof ones… I'll take what I can get though.

Moving forward though:

Bison Burgers

• Ground Bison (1 Pound)
• Hamburger Buns (4)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a large bowl, mix together the Bison, Salt and Pepper. Form the meat mixture into four hamburger patties and set aside.
• Bring a large skillet up to medium heat, and throw in the Bison.
• Cook until desired internal temperature is met. (We did our's medium-well - just in case.)
• Place on the Hamburger Buns, and dress with any of the standard fixings that you'd like.
• Plate and Enjoy!

It's not the most gorgeous of pictures, but I was starving and wanted to eat. Sometimes you can't always win against yourself! 

I really wanted to make these as plain as possible because I've never had bison meat before. I really didn't want to alter the flavor too much so that I couldn't taste what was naturally there. It was the best decision I made because had I added anything else I would've lost the sweetness to the meat. I will say it does taste very similar to ground beef, and yet it's sweeter and much more tender. 

I chose to make these bison burgers to represent Saphira in Eragon. I have after all cooked based on the other characters but have thus far neglected an important one - the dragon. There wasn't a better way to do that then to cook something closer to a game animal. Hence the bison!

I foresee more bison in my future this summer, and I can't wait to taste it on a grill. As soon as my 10 foot snowbanks melt...

Homemade Croutons

Remember that moment in Wizard of Oz where Glinda tells Dorothy that the only way out of Oz is to think, "There's no place like home."

I do, and I'll tell you as of right now I'm thinking - there's no place like Maui, there's no place like Maui, there's no place like Maui… Yet here I am, again with another 10 inches of fresh snow outside, and not one but two 10 foot snowbanks outside of my house.

I'm getting enough cabin fever to make me as hot headed (and sometimes too quick to trot) as Eragon!

Next thing you know I'll be taking a sled off my second story roof thinking it's a good idea. Only I really wouldn't because let's face it - it's too damn cold for that crap! (-10 Degrees Fahrenheit with windchill.)

Instead I hereby take you to my recipe of the evening - croutons. (Sexy I know!)

Homemade Croutons

• Bread (2 Cups, Cut into 1 Inch Cubes)
• Butter (1 Tablespoon, Melted - or substitute for Olive Oil is using in salads)
• Salt (1 Teaspoon)
• Basil (1 Teaspoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit.
• Spread the Bread onto a cookie sheet, and pour the Butter over it. Mix together well.
• Bake for 5 minutes, and remove from the oven. Season with the Salt and Basil, and mix well.
• Bake for another 5 minutes.
• Use for salad, or soup!

I love these so much more than store bought croutons. I happened to use a pumpernickel bread which has so much more flavor than standard bagged croutons. These also paired well with my Butternut Squash and Chickpea Soup that I made Friday evening. 

Croutons, while certainly more of a luxury for Eragon, are something that are generally made out of stale bread. It's also something I can picture being eaten while riding in a saddle (or via dragon back) to give a small burst of energy. It's certainly something that will be needed for the grueling journey across the Hadarac Desert in Eragon. 

I hope to find you all back again come Tuesday, and I plan on cooking something a little different come then!

Butternut Squash and Chick Pea Soup

I'd love to start this post off by first saying the following - another blizzard!? It's even named Neptune! I mean come on already… Us Mainer's have now been consumed with snow for the past two weeks, not even a break really between storm systems. It's making my grocery shopping trips slim, and therefore my meal posts as well. Tonight though I was not going to be defeated! I went grocery shopping, and stocked up for the weekend, this blizzard isn't catching me with my fridge devoid of goods!
I also made lots of this soup because I know I'm going to be snowed in again, and nothing beats being snowed in than a hot bowl of soup. (Except maybe warm weather.)

Butternut Squash and Chick Pea Soup

• Butternut Squash (Chopped into 1 Inch Pieces)
• Onions (2, Finely Chopped)
• Carrots (3, Finely Chopped)
• Garlic Cloves (8, Minced)
• Chick Peas (2 - 15 Ounce Cans)
• Crushed Tomatoes (28 Ounces)
• Parsley Stems (1/4 Cup, Finely Chopped)
• Parsley Leaves (1/2 Cup, Finely Chopped)
• Water (1 1/2 Cups)
• Olive Oil (2 Tablespoons)
• Butter (1 Tablespoon)
• Salt (1 Tablespoon)
• Pepper (1 Tablespoon)
• Paprika (1/2 Tablespoon)
• Ground Coriander (1/2 Tablespoon)
• Cumin (1/2 Tablespoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit. Line a baking sheet with parchment paper and place the Butternut Squash on top. Blend with the Olive Oil, Salt, and Pepper.

• Place in the oven and bake for 45 minutes.
• Meanwhile in a large saucepan melt the Butter, and sauté together the Onions, Garlic, and Parsley Stems for around 5 minutes.
• Mix in the Carrots, Water, Paprika, Coriander, and Cumin. Bring to a boil and then reduce heat to a simmer. Cook until the Carrots are tender, around 10 to 15 minutes. 

• Add in the Butternut Squash, Chick Peas, and Tomatoes. Simmer for another remaining 10 minutes until well blended. 
• Plate and Enjoy!

I'm not one for eating while I'm cooking a meal. This time though I just couldn't help myself with this soup… I think thus far it's one of the best soups I've made in a long time. I loved the spices in it, they made the soup seem so comforting and home feeling without overpowering the other ingredients. The parsley stems added a nice pop of flavor as well that I wasn't expecting which was a pleasant surprise. (They have a peppery taste.)

I also couldn't help making a nice savory soup for this section of Eragon. It was just too fitting. Needless to say Eragon injured himself (again), and has been asleep for 2 days. It's a soup that one could take the time to make on the road, and it's hearty which is a plus for recovery. 

I wish I could've chargrilled the butternut squash over a campfire and then thrown it into a soup, but with 3 feet of snow in my backyard I doubt I'll be grilling anytime soon…

I'll be cooking again ounce Blizzard Neptune hits! So I hope I'll see you all then! If not it might be because you're out shoveling all storm - in which case I wish you the best of luck!

Bacon, and Caramelized Onion Salad with Homemade Bacon Vinaigrette

Sometimes we all make some great decisions. Other times we make some really shitty ones… Needless to say I've made both in a period of two days. The bad decision was thinking my fiancé and I would be able to help someone out by taking care of their dog for a couple of months. I mean in reality it's really not a bad thing, but for a cat lover like me it's created two different sides of our little family. Myself and Bella (cat) on one side, Rick and Allie (dog) on the other… Who knew in two days such little four-legged creatures could create such chaos in our tiny home!
The good decision though that may have been the saving grace was this quick and simple salad. (Who knew!) Yet all four of us bonded over the smell of bacon sizzling in the skillet, and all of us partook in a little tasting before the salad was done. So will the next two months be fixed over a plate of bacon? Probably not, but the outlook seems a little sunnier! Unless you hate bacon, in which case I suggest you read no further!

Bacon, and Caramelized Onion Salad with Homemade Bacon Vinaigrette

• Romaine Lettuce Head (Chopped)
• Carrot (1, Grated)
• Red Onion (1/2, Thinly Sliced)
• Sun-Dried Tomatoes in Oil (4, Chopped)
• Bacon (5 Slices, Cut in Half)
• Apple Cider Vinegar (3 Tablespoons)
• Sugar (1 Tablespoon)
• Mustard (1/2 Tablespoon)

Instructions

• In a large bowl combine the Lettuce and Carrot, and set aside.
• In a large skillet fry the Bacon until crispy, turn off the heat, and set the Bacon onto a paper towel to remove excess grease. 
• Saute the Red Onion, and Sun-Dried Tomatoes until caramelized. Place into the salad bowl, and set aside.
• In the large skillet the Bacon was cooked in, leave around 3 tablespoons worth of grease, and add in the remaining ingredients mixing well. This will be the vinaigrette for the salad when needed.

• Crumble the Bacon over the salad, slowly add a small amount of the warm Bacon Vinaigrette, and mix well.
• Plate and Enjoy!

This salad was very tasty, and I personally love warm and cold salad combinations. The crisp romaine lettuce really works with the lightly caramelized onions and warm vinaigrette. Another thing is that it's a double bacon recipe - what's not to love!

Eragon and Brom may not be able to always enjoy nice meals in Eragon by Christopher Paolini - but I can say that going to taverns when they have a moment would be rewarding. The great thing about this type of recipe - no waste. Even the dregs of grease in a skillet are utilized to make another delicious thing.

I'm keen on trying to cook as frugal as possible, and it helps because in Eragon (thus far at least) food can't be wasted - not for a second. Any meals that are rich should be savored, and even then they can't be too obscene in ingredients. My kitchen is going to be a frugal one for awhile, but I'll be splurging every now and then for a tavern style meal.

I'm off to battle the ever epic battle of cat versus dog, they certainly aren't Urgals from the book but sometimes they make me wonder...

Sausage, Cabbage, and Bean Skillet Meal

Tonight has been such a productive night, and it's such a relief for me to have it all done. Upstairs has been a bit (more like a lot a bit) of a train wreck. It's been my craft room, construction room, and storage room all at once. It's been making this blog kind of sink to the back of my mind a bit because that room was originally my blogging room. (Opps!) 

I'm happy to say though that the whole room has been refinished, and properly painted! Now my blogging should soon be back on it's normal schedule!

Enough about that crap though, and back to what we're all really here about - food and books!

I'm in that point in Eragon where the Brom and Eragon are back on the road. I kind of made the assumption that after leaving Teirm they would've been able to pack their saddlebags with some nice things. I did up the amount of ingredients one would normally carry on the road however at least the smoked sausage is something I can justify as a travel food. (At least true smoked sausage would've been.) This is also a perfect one skillet meal if anyone was out camping!

Sausage, Cabbage, and Bean Skillet Meal

• Sausage (1, Thinly Sliced)
• Celery (2 Stalks, Thinly Chopped)
• Carrot (1, Thinly Sliced - Julienned)
• Onion (Finely Chopped)
• Garlic Cloves (2, Minced)
• Cabbage (1/2 Cup, Shredded)
• Diced Tomatoes (15 Ounce Can)
• White Beans (15 Ounce Can)
• Kidney Beans (15 Ounce Can)
• Butter (1 Tablespoon)
• Bay Leaves (1/2 Tablespoon)
• Thyme (1/2 Tablespoon)
• Salt (1 Teaspoon)
• Pepper (1 Teaspoon)

Instructions

• In a large skillet melt the Butter on high, add in the Celery, Carrot, Onion, and Garlic Cloves. Sauté for around 5 to 7 minutes.
• Add in the remaining ingredients, bring to a low rolling boil, and reduce to a simmer. Cook for a remaining 5 minutes.
• Plate and Enjoy!

It's certainly one of the more colorful dishes I've had in awhile, and certainly full of good hearty food. This one-skillet-wonder also has a lot of protein in it to keep you going when working hard. (Or fighting Urgals!)

See ya'll soon! I've got some more reading to enjoy in my freshly painted bedroom!

Cheese Olive Bread

Hey everyone! I didn't bother posting yesterday because my fiancé was gone for the evening to watch Notre Dame versus Maine Blackbears for hockey! It's rare that we get those types of games here, and he got to enjoy a nice bro-night. I personally love nights like that though because then I get to have a chick night here with my cat. In essence - crappy food, and lame chick flicks I don't normally get to watch.
This Olive Cheese Bread is a perfect appetizer for dinner, or even as a nice late night snack. It's also something that is more sophisticated than the food Eragon and Brom would have on the road camping, however it is something I could picture them having while they were in Teirm being hosted by Jeod.
I hope you enjoy this rich appetizer because pretty soon the food will be reflecting more of the hard road travel the characters are experiencing in Eragon!

Cheese Olive Bread

• Italian Bread (1 Loaf, Halved)
• Green Olives with Pimientos (5 Ounces, Finely Chopped)
• Black Olives (5 Ounces, Finely Chopped)
• Butter (1 Stick, Melted)
• Mayonnaise (1/2 Cup)
• Shredded Cheddar Cheese (3 Cups)

Instructions

• Preheat oven to 325 Degrees Fahrenheit.
• In a medium-sized bowl mix together the Green Olives, Black Olives, Butter, Mayonnaise, and Cheddar Cheese. 

• Spread generously onto each half of the Italian Bread. 

• Bake for 20-25 minutes, or until the cheese is nicely melted. 
• Plate and enjoy!

This is a nice appetizer before a meal, and pairs perfectly with a simple salad! If you're not a fan of olives, then unfortunately you will not like this bread as it is loaded with them. You can however substitute out the olives with something else - like jalapeños (or bacon)! 

I can't wait to try tomorrow's recipe, it's something you can whip up while camping on a skillet. Nothing beats a one pan meal - and heck I'm sure this bread would reheat well to go with tomorrows skillet meal. 

Until tomorrow then!

Paratha (Indian Flatbread)

Hey everyone! Sorry I neglected to post yesterday, and also sorry it's not a legitimate meal. I have so mach leftover food though from Super Bowl XLIX that I just can't justify cooking a meal yet. This paratha though is delicious by itself with a nice chutney, or split in half and stuffed with sandwich meats.
This bread is a nice quick recipe, and it's also nice and hearty. I wish I had the time to make a spiced chutney with this for the evening, but after a long day of work I'm just so tired I can barely read what I'm typing!

Paratha

• Flour (2 Cups)
• Salt (1 Teaspoon)
• Water (3/4 Cup)
• Butter (2 Tablespoons)

Instructions

• In a large bowl, mix together the Flour, Salt, and half of the Water.
• Slowly add more Water until just all of the Flour is used. 
• Knead the dough on a lightly floured surface for 15 minutes.
• Let rest until the dough has risen by double (30 minutes minimum). 
• Divide the dough out into 8, roll each into a thin circle.

• Rub with a little bit of Butter, fold in half, rub with Butter again and fold in half. 

• Take each folded paratha, and roll out into a slightly oval shape.
• Heat up a skillet on medium-high heat, and spread a small amount of Butter onto the pan. 
• Lay out the parathas onto the pan, and cook each side for around 2 minutes.

I loved how simple these were to make, and I also can't get over how great they tasted sliced in half and stuffed with pulled pork. Nothing beats a simple addition to a meal, especially when you have little time after a late work night.

I can't wait to snuggle up with my cat, my fiancé, and some more Eragon. 

Rosemary Roasted Spaghetti Squash Seeds

I cannot believe that Superbowl XLIX is finally here!!! I have so much stuff to cook this evening it's incredible - but I can't wait.

I'm devouring Eragon and it's so pleasant, most of the other books I've been reading haven't given me that joy. I really wanted to use up the leftover seeds from Friday's recipe, and I think it's fitting. Eragon's family are farmers, and almost everything would be utilized as opposed to being wasted. If anything making those seeds made me forget how I should be doing more with the produce I cook with.
One of the nice things about having a few raised garden beds is how my fiancé and I can actually grow our own produce. From now own I'm going to save any seeds from produce - and hey maybe this Summer my recipes can be made from my own produce!

Rosemary Roasted Spaghetti Squash Seeds

• Spaghetti Squash Seeds (Dried, and Cleaned)
• Olive Oil (1-2 Tablespoons)
• Dried Rosemary (1 Tablespoon)
• Salt (1/2 Tablespoon)
• Pepper (1/2 Tablespoon)

Instructions

• Preheat the oven to 350 Degrees Fahrenheit.
• Spread the Seeds out on a baking sheet, and drizzle with the Olive Oil.
• Sprinkle the Rosemary, Salt, and Pepper on top and mix well.
• Bake for 10 minutes. You should hear the seeds pop - that's how you know they're done!
• Package and Enjoy!

I love these roasted seeds, not to mention it is such a simple and easy snack to make. I remember doing this with all the pumpkin seeds my family would get after carving a pumpkin. My sister and I used to love scrubbing out the guts of the pumpkin, and we'd all sift through for the seeds. 

The rosemary adds such a nice depth for these seeds, and great for a little snack!

Now I'm off to cook 40 chicken wings, 4 pounds of baby back ribs, bruschetta, cocktail meatballs, baked beans, and some other snacks!

GO HAWKS!