Pumpkin Seeds

Top: Alexa Calligas, Kellie Ferro, Lauren Pou, Brooke Bannon, Natalie Paramore Bottom: Molly Mixon, Emily Songy, Caroline Lomax, Alex Smith

Plain and simple, my girlfriends hosted a pumpkin carving night and they helped me gather the seeds so that I could roast them! I tried a few different flavors, trying to get a little creative, haha.

Pre Heat oven to 350 degrees.

Rinse the seeds in a colander and try to get all the guts off.

Then I divided the seeds into batches. I didnt have any foil on hand but you could use foil to help separate the batches.

I used the following flavors:

Italian- I drizzled the seeds with olive oil and then sprinkled them with my favorite, McComick’s Perfect Pinch Italian Seasoning. Adding a little kosher salt would go nicely with these.

Tony Chacere’s- I again drizzled with olive oil and seasoning to taste.

Garlic Parmesan- I drizzled with olive oil and then sprinkled with Lawry’s Garlic Sea Salt and a little plain garlic powder. During the last 10min of baking I sprinkled the seeds with grated parmesan.

For those of you with a sweet tooth, I drizzled the last batch with vegetable oil and sprinkled with cinnamon and sugar. Watch out, the sugar starts to melt and get sticky as it cooks!

Roast the seeds in the oven for 40-50min or until they dry out and have a crunch to them. I stirred the seeds about half way through to ensure they all cooked evenly.

Pop them out of the oven, allow to cool and Enjoy! Here’s what they will look like when they are done!

Cinnamon Sugar

Italian

Garlic Parmesan

Tony Chacere's

Fried Chicken

I started this section in honor of my Granny. These are dishes that I grew up eating on Sundays and holidays with my family. Some of these dishes might be a little more labor intensive than my usual cooking but I promise, it’ll be worth it.

Down here in Austin, my friends are my family and I wanted to treat them as such by cooking my favorite meal that my Granny makes me.

Fried chicken and mashed potatoes.

Here’s what you will need to make fried chicken. Click here for mashed potatoes (coming soon).

Chicken Breasts

Buttermilk

Flour

Season Salt (I mixed Lawry’s and Tony Chachere’s)

2 eggs

Vegetable Oil

Wash and pat dry the chicken breasts.

Slice into one inch wide strips.

Then poke the chicken with a fork (I think they call this “tenderizing”).

Next, place into a dish and cover with buttermilk.

Let this soak for a while. The longer the better. I let mine soak for almost two hours. Place in fridge while soaking.

When you are ready to start cooking, beat 2 eggs in a dish and set aside.

Then mix flour, season salt and Tony Chacere’s in a separate dish. Go easy on the seasoning or else the chicken might turn out salty.

Next transfer the chicken strips from the buttermilk pan to eggs. Completely coat with egg then cover in the flour mixture. Beware: this gets messy!

Once you have completed this step, it’s time to heat up the cooking oil. I used vegetable oil but canola oil is ok too.

Make sure that the oil is nice and hot. It will start to give off that “fried” smell. You can test the heat by placing a little piece of batter in the pan. If it immediately starts to sizzle, then your oil is ready.

Begin by placing the chicken strips into the frying pan. Be careful the oil could pop ya!

Granny said “do not crowd the chicken while it is cooking” so make sure you don’t try and overload your pan with chicken.

Cook each side until golden brown. Probably 3 minutes or so each side but use your judgment.

The oil will begin to cook off so add a little more as you cook. Be careful not to add too much oil or the temperature will drop and you’ll have to wait for the oil to heat back up again.

Its important for the oil to stay hot or else the chicken batter will get soggy, not that crisp we are looking for.

After the chicken is finished cooking, place it on a paper towel. Wait for it to cool, then serve!

It will smell so delicious that you will have a hard time waiting to eat it!

Roasted Corn

Perfect for a summer to fall transition: Roasted Corn. This is my take on Mexican Street Corn called Elotes. I prefer my elotes on the spicier side but you could tone it down. I use creole seasoning for a Cajun kick to this Mexican favorite.

Corn on the Cob- go fresh from the produce section

Tony Chacere’s Original Creole Seasoning

Butter

Pretty simple: peel corn and make sure to get all the fibers removed. I usually cut the stalk off the end too.

Place in foil and coat all sides of corn with butter.

Sprinkle with Tony Chacere’s (the more you sprinkle the spicier it gets!)

Close foil and make a little gathering at the top so you can easily remove it from the oven later. Makes a tent like shape.

Cook in oven for 30-35min at 375 degrees.

I often use this same method when grilling but instead of roasting corn in the oven put it on the top rack of the grill. I didn’t add cheese this time but many people like to top roasted corn with cotija or parmesan cheese. Enjoy!