I’ve added a new page on top “Index of Recipes”

I am in the process of making an Index of all my recipes.  I have several hundred buried in here and I want people to have better access at a glance.  I am starting with breakfast foods.  I’ve already added some and will be adding more each day, so check it out when you can! 

And….come back later for the recipe for today!!

One thing I do during my lunch at work, is visit all my favorite sites, check in, read peoples recipes, post comments etc… One of the great things is when people leave me a comment and they have a blog, then its like Christmas!  I will click on that persons name who commented and then be forwarded to their blog, and I get to learn more about another person!  One of my new favorite blogs is from Kevin.  He posted a fantastic green salsa recipe which used an unusual ingredient, pepitas.  Pepitas are pumpkin seeds, you can add them in salsa’s like Kevin’s, or roast them.  I found a fantastic recipe from a restaurant in New York called Uovo, that makes three pepper roasted pepitas that have become so popular, they now sell them from their restaurant for take out!  I haven’t tried these yet, but roasting them sounds so nice on a cold Chicago snowy day!  I think this will be part of my weekend plan!

Ingredients
1/2 pound raw pepitas (pumpkin seeds)
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons Spanish Pimentón de la Vera or other smoked paprika
1/2 teaspoon hot paprika
Large pinch of cayenne pepper
Kosher salt
Directions
Preheat the oven to 350°. Spread out the pumpkin seeds in a single layer on a rimmed baking sheet. Bake in the oven for about 12 minutes, stirring once, until lightly toasted. Transfer the pumpkin seeds to a large, shallow bowl. Add the olive oil and toss to coat. Add the Pimentón, paprika, cayenne and salt and toss again. Let cool completely, then serve.