Tag: Idahoan
Roasted Pumpkin and Squash Seeds with Molly’s Mills
I am somewhat famous among family and friends for my obsession with pumpkin seeds! Several years ago I even went through over 30 pumpkins to make 30 batches of my delicious little snacks. The recipe is easy but be prepared to be patient, the low cooking temperature is key to golden brown crispy seeds. [ingredients]
Molly’s Mills Quick Pickles
This recipe is great for those extra garden veggies. It works splendidly on anything you like pickled: beets, asparagus, peppers, garlic, onions, etc. What makes it even easier is there is no formal canning process. Simply store these pickles in the fridge and enjoy them right away! [ingredients]
Roasted Red Potatoes with Crispy Sage
The folks at True Roots Organics hooked me up with these beautiful red new potatoes at the Boise Farmers Market. They roast up perfectly and are simple to season with my Italian Blend. Top them with a little crispy fried sage and you have a uniquely wonderful side dish! [ingredients]
Garlic Cheddar Biscuits
These delicious buns will barely make it from the oven to the table before they are devoured! [ingredients] Preheat oven to 400º F. Spray cooking sheet with non-stick spray. Put biscuit mix, cheese, and milk in a bowl and mix well to form a sticky dough. Using spoon, drop lumps of dough onto cookie sheet…
Kale Chips
[ingredients] Preheat oven to 250ºF. Drizzle kale with olive oil and toss to ensure evenly coated. Spread over a non-stick pan and sprinkle with Idahoan Blend to taste. Bake for 30 minutes, or until crispy. Top with shredded cheese and enjoy!
Cheesy Scalloped Potatoes
I’ve had a dish very similar to this made in crock-pots at many potlucks here in the valley. I wanted to try something a bit classier, so I changed the recipe into a baked scalloped potato dish.[ingredients] 1. Slice potatoes into 1/8″ rounds on a mandolin or similar slicer 2. Preheat oven to 400º F…
Roasted Pumpkin Seeds
[ingredients] Preheat oven to 250º F (120º C). Toss seeds in a bowl with the melted butter and Molly’s Idahoan Blend. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown, stirring occasionally. Let cool and enjoy!