These guys are so simple and delicious, they are the reason me and my hubby buy a pumpkin to carve!
1 TBS melted butter
1 splash worcestershire sauce
1 tsp seasoning salt
1/2 tsp pepper
Rinse the seeds to remove all the pulp ( I do this in a strainer and then pick out the pulp), then dump in a towel and pat dry then lay out on a patchment lined baking sheet over night to dry (DO NOT SKIP THIS STEP they have to dry out to get that crunch and not be slimy, this is also how you get all your flavor to really soak in).
Next day melt your butter and add the other 3 ingredients stirring to combine. Add the seeds to the bowl containing the melted butter and seasonings and toss them till they are all coated. Pour out on the parchment lined baking sheet and spread out. Bake at 325 for 24 mins stirring every 12 mins. Cool on paper towels on a wire rack and then store in an air tight container. Enjoy!!
It’s Episode 20 of the HomeBase Podcast! Reaching this milestone is very exciting and I couldn’t think of a better way to celebrate then to talk about teaching our kids Thankfulness! As we get ready for Halloween this week and then start to look forward to Christmas, I wanted to give us all some fun ideas on how to enjoy November and focus our families hearts in on the season of Thankfulness. Some of the festive ideas I share are Cooking With Your Kids, enjoy a glass of Pumpkin Juice, and some Random Acts of Kindness! Tune in!
So it’s starting to feel like Fall and of course that means that homes everywhere are eating some delicious warm comfort food! And when it comes to comfort food I think Chicken Tortilla Soup. So I wanted to share my family favorite chicken tortilla soup recipe!
Looks delicious right?! It’s super easy and straight forward, so let’s get down to it!
Chicken Tortilla Soup (serves 8-10)
1 box chicken stock
12 chicken tenders or 4 chicken breasts
1 can diced tomatoes
1 can black beans
1 cup frozen corn
Sriracha, cayenne pepper, cumin, salt and pepper to taste
2 drops Lime Essential Oil (I only use Young Living see my essential oil post for More Info)
Add everything to a large pot except the beans and bring to a boil. Then reduce heat to medium and cook until chicken is cooked through. Take chicken out in a separate bowl and shred with a fork. Add the chicken back in along with the beans and continue to cook for 5-10 minutes.
Serve with Tortilla chips, Avocado, Cheese, and extra fresh Cilantro. You can also serve it over rice as well, Yummy!
This week on HomeBase Podcast, I share a great cookie recipe to get you ready for Fall —- Recipe Here! I also share my revelation about being a confident mama that is secure in her parenting choices! I read a paragraph from an article that really helped me realize this. That article can be found Here! There are a couple other tidbits I share that you will just have to listen to the episode to hear! So Tune in!