Monthly Archives: October 2013

Roasted Pumpkin Seeds – 3 Unique Flavors

Pumpkin Seeds

The Halloween tradition of carving pumpkins is among us. This year I have decided to try a different technique for carving, (more on this later). The best part about pumpkin carving are the Jack-O’ Lanterns inner discards; specifically the seeds. I finally found a great method for roasting them properly so, Refrain From Throwing Away The Seeds! The classic way to prepare them is simply with olive oil and plain salt. I’ve added a new spin with 3 unique flavors for this healthy and delicious Fall Favorite Snack! For a mild and delicate flavor, I suggest using The Lemon Thyme Finishing Salt, (my favorite). Try our Chili Lime Finishing Salt – The perfect combination of sweet and spicy! Give the Habanero Orange a try…It has the heat with a nice balance of cool mint and tangy citrus! These are so addictively yummy!

Roasted Pumpkin Seeds – 3 Unique Flavors

3 C. pumpkin seeds removed from inside pumpkin
2 T. unsalted butter, melted
TZM Lemon Thyme Finishing Salt to taste
TZM Chili Lime Finishing Salt to taste
TZM Habanero Orange Finishing Salt to taste
1 tsp. plain table salt


Clean the seeds by picking and separating the strands of pumpkin.


Place into a colander and rinse with cold water.


Add the pumpkin seeds to a medium-sized pot and cover with cold water. Add 1 tsp. of regular plain salt to the water. Bring it to a boil and reduce the heat and simmer, uncovered for ten minutes. This will produce a crispier outer shell when roasting. Drain the seeds in a colander and dry with a paper towel.


Place seeds into a mixing bowl and drizzle with the melted butter. Generously season the pumpkin seeds using one of The Zesty Moose Finishing Salts. Stir well for an even coverage.

Into Oven

Spread seeds evenly onto a sprayed baking sheet. Roast seeds at 325 degrees for 10 minutes. Remove from the oven and stir. Roast for another 8-10 minutes. They are ready when the shell is crispy and easy to bite through. The inner seed should have a slight golden tinge to it, but not burnt.

Pumpkin Seeds

Yields: 3 Cups or seeds from 2 large pumpkins

Total Time: 1 Hr. 10 Min.
Prep Time: 40 Min.
Cook Time: 30 Min.

Method for roasting adapted from


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Autumn Apple Mulling Spice


A History of Cider

Cider is a relative of wine, with almost as ancient a history. Cider was common in England back before Christ, where apple trees were worshiped as sacred.

Cider always had alcohol in it. Especially in New England, cider was immensely popular drink with the pilgrims and was drunk at meals by everyone, including children. Even clergymen, while denouncing “harder spirits”, would drink cider as a matter of course.

In those days cider was not sweet, because there was no refrigeration. Now that modern technology makes it easy to keep liquids cool, sweet cider is a very popular beverage. Modern language has also evolved so that “cider” often means non-alcoholic, while “hard cider” means the stuff with alcohol.

This is the perfect hot drink to serve to your guests during the holidays. I like to make it especially on Halloween night. Our traditional Mulling Spices contain no added sugar or artificial flavors. The spices are packed in loose form, so that you may mull the spices the old fashioned way and in the quantity you desire to steep per batch. We have included a muslin bag to place your spices into. These bags can be gently washed by hand and reused. There is enough to make 5 individual batches or up to a gallon. Autumn has truly arrived with the warm smell of simmering apples and cinnamon. As nights grow colder, gather friends and family around the fireside and enjoy a warm “cup of comfort.”

Autumn Apple Mulling Spice

2 C. apple juice or filtered apple cider
1 C. water
1 ½ heaping tablespoons of Autumn Apple Mulling Spice
2 C. apple or pear wine (substitute in place of juice) optional
1 muslin bag (included)



Filling Bag

Place 1 ½ heaping tablespoons of the TZM Autumn Apple Mulling Spice into the muslin bag

Tying Bag

and tie.


Add 2 Cups of apple juice, cider or substitute wine, and 1 Cup of water into a heavy duty pot. Place the tied bag into the pot and bring the juice, cider or wine up to a simmer over medium heat. Do Not Boil. Steep for at least 1 hour. Fill mugs and enjoy!


Yields: 4 – 6oz. servings

Total Time: 1 Hr 10 Min.
Cook time: 60 Min
Prep Time: 10 Min

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Filed under Beverages

Mexican Rice


No need for those boxes of Mexican Rice you purchase from the grocery store when you can make your own at home with very minimal ingredients. This flavorful side dish comes together in no time at all. Boxed food products are packed full of preservatives and fillers, and are highly processed, so this was one of the first processed food items I chose to eliminate immediately. The key to great tasting Mexican Rice is cooking the rice in oil first for a nicely golden color and a nutty tasting finish. Our Twigs n’ Stix Southwest Seasoning lends a mild and savory flavor to the dish. If you like it on the spicy side, you’ll want to use our Mad Moose Mexican Seasoning for an authentic Mexican flavor. Serve with Tacos, Fajitas, Refried Beans and a variety of other zesty Mexican dishes!

Mexican Rice

2 T. olive oil
¾ C. yellow onion, chopped
1 ½ cups rice, uncooked
3 garlic cloves, minced
1 4 oz. can diced green chilies
2 ½ C. chicken broth
1 ½ T. TZM Twigs n’ Stix Southwest Seasoning or
3 tsp. TZM Mad Moose Mexican Seasoning (optional)



Saute Garlic

In a medium sauce pan, heat oil over medium heat. Add in the chopped onion. Saute for 1-2 minutes until softened.

Rice & Garlic

Add the dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic and sauté for one more minute, remove from direct heat and allow to cool slightly.

Rice & Liquid

Add in the broth and the TZM Southwest Seasoning. If you like it on the spicy side; substitute the Southwest Seasoning with the Mexican Seasoning. Place the pan back on the heat and bring to a boil.

Add chilis

Once it starts boiling, turn the heat to low, add in the green chilies and cover.

Finished in Pan

Let it simmer for 20 minutes and fluff with a fork.


Yields 4 servings

Total Time: 45 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.

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Filed under On The Side

Southwest Santa Fe Chicken


You simply can’t go wrong with chicken, but I think it is as equally easy to routinely prepare it the same way every time. I’m always looking for new ways to jazz up chicken dishes and this is one of them. The ingredients are healthy, and the preparation is so simple, you can make this several hours in advance. This is one of our “Time Saver” recipes and it has a very mild mix of flavors with a southwestern flare. I usually serve this over rice (see recipe for Mexican Rice) but if you are watching your carbs, it makes a warm and hearty soup all by itself! An additional can of chicken broth may be added for a soup.*

Southwest Santa Fe Chicken

2-3 large chicken breasts 1 ¼ to 1 ½ lbs.
1 14.5 oz. can diced tomatoes
1 15oz. can black beans (rinsed & drained)
1 8 oz. bag frozen corn
¼ cup fresh cilantro, chopped
1 14.5 oz. can fat free chicken broth *
3 green onions chopped
5 tsp. The Zesty Moose Twigs n’ Stix Southwest Seasoning. Plus additional seasoning for chicken preparation (see below)
1 ½ C. Rice (optional)



Seasoned Chicken

Drizzle olive oil and lightly season both sides of chicken using the Twigs n’ Stix Southwest Seasoning.


Cover and bake in the oven for 2 hours at 250 degrees. Let chicken cool completely.

Shreaded Chicken

Using two; forks shred the chicken.

In Cooker

Combine all ingredients into a slow cooker and add 5 tsp. of Southwest Seasoning. Cook on high heat for 2 ½ hrs. Serve over rice or add crushed tortilla chips for a tasty soup!


Yield: 6 servings

Total Time: 5 Hours

Prep Time: 30 Min.

Cook Time: 4 1/2 Hours

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Filed under Main Dishes/Entrees`, Soups

Cow Kickin’ Chili


On a crisp Fall day, there is nothing better than a bowl of hot chili. This is one of my favorite slow-cooker dishes to make. The nights are starting to get cooler and I’m craving a big batch! According to What’s Cooking America, the first recorded batch of Chili Con Carne in America was made in 1731 by a group of women who had emigrated from the Spanish Canary Islands, which historians noted not as “Chili” but as a “Spicy Spanish Stew.” The International Chili Society says that chili was popularized during the Gold Rush of the mid-1800’s. The first chili cook-off took place in 1967 in Terlinga, Texas. It ended up in a tie between a native Texan, and a New Yorker, and chili cook-offs are still held there today! There are many variations and widely used ingredients that have become popular over the years. One of the main ingredients often used is Chili Powder. Our Chili Seasoning does not contain any Chili Powder, which is why so many people claim they can enjoy a bowl of chili using our blend. Our unique selection of spices will give a “Kick” to your favorite recipe or simply use the recipe below. The following recipe has been entered in several chili cook-offs and we took second place in the local Firemen’s Chili Cook-Off. It’s understood that No One beats the “Fire Chief’s Recipe!


Cow Kickin’ Chili

1 lb. ground beef
1 medium onion, chopped
3 garlic cloves, minced
1 8oz. can tomato sauce
1 14.5oz. can petite diced tomatoes
1 4 oz. can green chilies, diced
1 4.25 oz. can black olives, chopped
1 15 oz. can pinto beans, drained and rinsed
1 C. water
1 package of Zesty Moose Cow Kickin’ Chili Seasoning



In a skillet, over medium heat, brown 1 pound of ground beef.

Meat, Onions, Garlic

Add the onion and garlic and cook 1-2 minutes or until onion is translucent. Drain off any fat and set aside.

Ingredients in pot

In a slow cooker, add the tomato sauce, diced tomatoes, green chilies, black olives, water and the entire package of The Zesty Moose Cow Kickin’ Chili Seasoning. Add the completely cooked ground beef onion and garlic mixture into the slow cooker and stir until blended.

Slow Cooking

Cook on high heat for 2 hours, then turn the temperature to low heat and continue to simmer until ready to serve. Drain and rinse the pinto beans and add them during the last 30 minutes of cooking. This will prevent the beans from getting too soggy. Serve and top with sliced black olives, grated cheese and a dollop of sour cream.


Yield: 6-8 depending on size of bowl

Total Time: 3 Hours
Prep Time: 30 Min.
Cook Time: 2 Hours 30 Min.

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Filed under Main Dishes/Entrees`, Soups