#nofilter

Pumpkin Seeds at Home

After Halloween we’re left with pumpkins of all sizes here and there. Here’s a simple pumpkin seed recipe. Everyone at home loves this pumpkin seeds recipe.

Ingredients:

– Pumpkin seeds

– 1 tsp of butter

– 1 pinch of salt

Directions:

– Heat up oven at 345 F.

– Take the pumpkin seeds out of a pumpkin. Wash them throughly and place on a round baking pan or big plate where you can spread them out well. Let them air dry for about 4-6 hours or overnight.

Heat the butter until it melts and add the salt. Mix well. Add the seeds to the butter mixture. Cover a baking pan with a baking sheet. Place the seeds on the pan making sure they are well spread appart.

– Bake for 40 to 45 minutes or until seeds are brown.

– Enjoy! 🙂

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Potato Bake

This potato bake recipe is now my family’s favorite. It’s great for brunch on Sundays.

Ingredients

1 bag frozen fried potatoes ( store bought)

1 cup of milk

Deli Ham or deli turkey or pre cooked sausage or deli sausage

Mozzarella cheese

Parmesan cheese

Onion ( white or yellow onion, diced)

Sweet peppers

1 Tablespoon butter

Salt and pepper to taste

Directions:

Set oven to 400F degrees. Place the potato fries on a baking dish. Set aside.

Add 1 TBSP butter to a pan at medium heat. When butter has melted add the deli Ham ( or turkey or sausage.) Let it cook until it starts to brown on the edges. Add onions and sweet peppers ( optional ) and continue to saute until all ingredients are mixed in and well cooked. Add the warm cup of milk and mix well. Let the mix continue to cook until the milk starts to simmer. Pour the mix over the potatoes on the baking dish. Top with mozzarella cheese ( lots !!)

Let it bake for 40 minutes. Check the cheese and if it has completely melted you may add some more or parmesan cheese.

Enjoy! 🙂

The Perfect Landing

risotto

Risotto with Scallops

The Perfect Landing is a charming little formal restaurant that sits on top of the Centennial airport in Denver, Colorado. It offers traditional formal dining recipes such as risotto, Wellington beef and lobster thermidor. We had to order all of them, just because we no longer find many places that offer those dishes often. We enjoyed the experience, it was fantastic! I should also say that their service is outstanding! The hostess, the waiter and kitchen staff were absolutely impeccable.

We learned that it started as a catering service for the pilots only. Due to the success with their recipes and service, we are lucky it became a full service restaurant. It’s always been owned by a father and son, which shows the commitment to service and excellence.

Enjoy the pics! 🙂

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Beef Wellington

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Lobster Thermidor

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Pilot photo and antique register.

The White Fence Farm. Delicious Fried Chicken and Petting Farm.

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Perfectly cooked juicy chicken. 🙂

The White Fence Farm is an inviting and family friendly place with mouth-watering fried chicken. Their menu is very simple with chicken and bottomless sides. The best and our favorite side was the corn fritters. If you prefer a lighter side, they also serve a variety of salads and vegetables to go with their juicy and perfectly fried chicken.

CORN FRITTERS! YUM!

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BEETS AND A PERFECT COLESLAW… Perfect combination!

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Some side of cottage cheese as well.

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They offered me a tour of their kitchen and I was thrilled! Here are some pics! Enjoy!

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If you are like us, we bring our kids everywhere we go to learn about a new place. This restaurant and petting farm was perfect for us. They have a petting farm with goats and sheep which the kids can be around.

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While you wait for your table, there are many fun areas for adults and kids.

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We basically have this place now in our list of things to do and places to visit over summer. It’s simply a lot of fun! 🙂

Bignets – French Doughnuts – Bon Appétit!

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Beautiful bignet getting covered with confectioners sugar.

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Breakfast with Bignets

I made the bignets! Granted, I made them from the box mix, but still… It’s time for celebration. They worked out great. My kids helped and they were extremely happy. Instructions in the box were super easy to follow. However, the texture of the dough was very different from what I had expected. I decided to faithfully follow the amount of water indicated in the box, and the mixture came out perfect although a bit tricky to handle. Here are some pictures.

Prepare the mix after the instructions on the box, literally. I loved remembering my little French (un = one, deux = two, trois = three, quatre = four) and teaching my kids the pronunciation… Fun! Fun! Fun!

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Instructions on the box are super easy to follow.

Once mix is ready drop a spoonful on a counter with a ‘lot’ of flour.

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Mix is ready to go to a bed of flour..

IMG_5377Get the mixture covered with a lot of flour and drop it in preheated oil (make sure it’s VERY hot.)

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Dough consistency almost feels like a drop of water.

Once they are golden brown on both sides, take them out.

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Brown on both sides before taking bignets out.

Have a bowl ready with powdered confectioners sugar. Cover the bignets completely with sugar and serve.

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Dress the bignet in confectioners sugar before serving.

YUM!

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