CHIPOTLE PUMPKIN SEEDS
Provided by Matt Bray
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the pumpkin seeds, olive oil, chipotle powder, and sea salt. Mix or toss well to evenly coat the pumpkin seeds.
- Transfer the pumpkin seeds to the parchment-lined baking sheet, evenly dispersing them across the sheet.
- Place the pumpkin seeds in the oven and bake for 17 to 20 minutes. Flip/Stir the pumpkin seeds once every 5 minutes to get an even browning.
- Remove the pumpkin seeds from the oven and allow them to cool to room temperature.
- Eat immediately or place in an airtight container for future snacking (best to eat within a month!)
CARAMELIZED PUMPKIN SEEDS
Provided by Sandra Lee
Time 37m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Lightly coat baking sheet with cooking spray and set aside.
- In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.
- Cook's Notes:
- Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.
CHIPOTLE TOASTED PUMPKIN SEEDS
Make and share this Chipotle Toasted Pumpkin Seeds recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Toss the pumpkin seeds in oil and chipotle chili powder.
- Place them on a baking sheet in a single layer.
- Bake in a preheated 400F oven until golden brown, about 10-20 minutes. They may start to pop and that is ok.
SPICY CHIPOTLE-LIME SHREDDED PORK
This chipotle Mexican shredded pork is amazing by itself, used in corn tacos, on nachos or rice, or in soup. Try my "Chipotle Lime Pork Taco Soup." This dish definitely packs the heat! Hope you enjoy it as much as my family.
Provided by ANGELGIRL1979
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork, green chiles, water, chipotle peppers, 1 tablespoon adobo sauce, lime zest and juice, chili seasoning, and liquid smoke in the bottom of a slow cooker. Stir gently to mix.
- Cover and cook on Low until pork is easily shredded, about 7 hours. Shred pork using 2 forks. Let sit in the juices for 15 minutes before serving.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 5.9 g, Cholesterol 105.7 mg, Fat 12.4 g, Fiber 1.7 g, Protein 35.7 g, SaturatedFat 3.8 g, Sodium 835.2 mg, Sugar 2.2 g
CHIPOTLE-PUMPKIN SOUP
This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil
Provided by swissms
Categories Onions
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
- Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.
- Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
- Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
- Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.
- Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.
Nutrition Facts : Calories 81.2, Fat 6.7, SaturatedFat 2.1, Cholesterol 6.1, Sodium 297.9, Carbohydrate 4, Fiber 1, Sugar 2, Protein 1.5
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