Save your seeds! For a nutritious and delicious snack, these seeds are everything you could want; salty, sweet and a little spicy
Ingredients:
2 cups of fresh pumpkin seeds
1 teaspoon soy sauce
1/2 teaspoon dry rub recipe here
pinch salt n pepper
Directions: Preheat oven to 375 degrees F and line a baking sheet with aluminum foil, spray with nonstick spray, and set aside.
1. Toss pumpkin seeds in soy sauce, dry rub, and salt n pepper
2. Spread out the seeds on the lined baking sheet bake in the oven for 10 minutes, stir the seeds and return to the oven for 5-10 more minutes, until desired doneness.
These meatballs are seriously addicting! Full of enchilada flavor all in a meatball, both kids and adults love these and you can also make extra for freezing.**
1. Mix together all corn bread ingredients until well combined (there will be some little lumps.)
2. Pour into a greased baking dish and bake for 15-20 minutes, until a knife inserted into the center comes out clean. Crumble and set aside.
Directions: Preheat oven to 350 degrees
1. Line a sheet pan with aluminum foil.
2.Mix all meatball ingredients including crumbled corn bread, half of the cheese, and 1 cup of enchilada sauce, mash together using you're hands works best.
2. Shape meat into 44 1-inch sized meatballs and place 1/2 an inch apart on the foil lined sheet. Bake for 17-20 minutes, until the center of the meatballs is no longer pink.
3. Reheat the remaining 2 cups of enchilada sauce and top the meatballs with remaining cheese.
Serve with toothpicks along side enchilada sauce.
** Freezing and reheating instructions**
Freeze meatballs on a baking sheet and after 1 hour place them into a freezer ziplock bag and they will keep in the freezer for up to 3 months. To reheat them just put them in your crockpot with more enchilada sauce and put on low for 2-3 hours or on high for about 1 hour.
I use this rub for all different things sprinkle it on anything that needs extra flavor. I especially love to use it on grilled meats and chicken, pork, beef, ribs, pork, fish, vegetables, Better Than Restaurant Tortilla Chips, home-made potato chips etc.
Ingredients:
3 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons salt
1/4 cup sugar
Directions:
Mix all ingredients together and store in a airtight container.
8 large shrimps deviened, shelled with tails left on
1 tablespoon oil
Directions:
1. Mix spice blend with sugar and salt, toss shrimp in seasoning.
2.Heat oil to medium heat in a medium-sized skillet add shrimps to pan. The shrimps cook very quickly so keep checking the other side, they are done when they curl and are pink in color.
*The shrimp can be skewered and grilled, but make sure you soak the bamboo skewers for at least 30 minutes before putting on the grill.*
