Posts Tagged ‘paprika’

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Puff Pastry Quiche with Spinach and Cheese

February 27, 2017

There are many great things about this recipe. First, you get to use puff pastry, which is flaky and buttery. Then you get to make quiche that is portable and easily customized, which makes this perfect for brunch or households where tastes vary. You can always mix up the egg base and set out a “filling bar” so hungry diners can choose-their-own meal adventure.

This recipe will give you a dozen muffin-sized quiches and a dozen mini quiches. You will likely have some extra filling mixture at the end too, which is perfect for making a quick egg scramble!

You will need:

  • 6 eggs
  • 2 c fat-free half and half
  • 2 t garlic powder
  • 1 t pepper
  • 1/2 t paprika
  • 1/2 t salt
  • 1/4 t crushed red pepper flakes (optional)
  • 2 c frozen chopped spinach, thawed with the extra water squeezed out
  • 1/2 small onion, minced
  • 2 c shredded cheese (I used a cheddar-jack blend)
  • 2 sheets of puff pastry, thawed according to the directions

Then you will…

  1. Preheat your oven to 400 degrees. Set a regular and a mini-sized muffin tin on the counter to the side. Lightly grease the tins.
  2. In a medium mixing bowl, whisk the eggs together with the half and half, garlic powder, pepper, paprika, salt, and red pepper flakes until light and airy.
  3. Stir in the spinach, onion and cheese (or whatever fillings you want…be creative!).
  4. Set aside.
  5. Unfold one sheet of puff pastry and cut into 9 pieces (3×3). Gently stretch each piece slightly and press each piece into a regular sized muffin tin well.
  6. Unfold the second piece of puff pastry. Cut one-third of it into 3 pieces; these should be roughly equal in size to what you just cut. Gently stretch each piece slightly and press each piece into a regular muffin tin well.
  7. At this point you should have a dozen regular-sized muffin tin wells lined with puff pastry. The next step will line a dozen mini-sized muffin tin wells.
  8. Cut the remaining puff pastry into 12 pieces (3×4). Gently stretch each piece slightly and press into the mini muffin tin wells.
  9. Pour a little water into any unused mini muffin tin wells to protect them while baking.
  10. Gently spoon the egg mixture into each lined muffin tin well. The egg will rise a little, so you do not need to fill it to the top of the well. I recommend filling to about 2/3 full.
  11. Bake until the egg center is not wet/jiggly in the middle and the puff pastry is golden. It will take about 12-17 minutes for the mini quiches and another 5 or so for the regular muffin-sized ones. Check frequently near the end.
  12. Remove from the oven and allow to cool in the pan for at least 5 minutes before removing. Finish cooling on a wire rack until they are cool enough to eat.

20170225 Puff Quiche 02.JPG

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Parmesan Carrots

November 30, 2016

20161102 Parmesan Carrots.JPG

This is an incredibly simple side dish that is perfect for kids and grownups alike. The Parmesan coating makes it crispy and more like a french fry.

You will need:

  • 4 carrots, peeled
  • 2 eggs, lightly beaten
  • 2 T water
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/4 t pepper
  • 1/2 c Parmesan cheese, grated

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut each carrot so it is half as long, and then cut each piece in half lengthwise so you have 16 pieces.
  3. Cut each piece into 3 long slices.
  4. Whisk together the egg, water, garlic, paprika and pepper on a plate.
  5. Put the Parmesan on a second plate.
  6. Dredge a carrot in the egg wash and allow the excess to drip off.
  7. Roll in the Parmesan and place on the lined baking sheet.
  8. Repeat with the other carrot pieces.
  9. Bake for 20 minutes.
  10. Remove from the oven and allow to cool at least 10 minutes before serving.
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Garlic Stuffed Mushrooms

November 23, 2016

I love mushrooms. They are an ingredient we almost always have in our vegetable drawer at home. This is a very simple side dish with everyday ingredients, perfect for last minute dinner parties.

You will need:

  • 1 lb crimini mushrooms, cleaned and de-stemmed
  • 1/4 c butter, melted
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 c breadcrumbs (I used panko)
  • 1/4 c Parmesan, grated
  • 1/2 t paprika

20161102-garlic-mushrooms

Then you will…

  1. Preheat your oven to 400 degrees.
  2. Place the mushrooms in a pie plate.
  3. In a small bowl, stir together the butter and garlic. Spoon over the mushrooms.
  4. Season lightly with salt and pepper.
  5. Bake for 15 minutes.
  6. In a small bowl, mix together the breadcrumbs, Parmesan and paprika.
  7. Remove the mushrooms from the oven and sprinkle with the breadcrumb mixture.
  8. Bake another 10-15 minutes, or until the topping starts to turn golden and crispy.
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Maple Dijon Pork Roast with Apples and Sweet Potato

August 17, 2016

20160725 Pork 04

This is a great dinner, in part because your side dish cooks with it! It fills your house with the smells of maple, mustard, and roasting veggies and pork. Once you pop everything in the oven, there is very little work left to do. This means you can enjoy a glass of wine with friends before breaking bread with them.

You will need:

  • 2-3 lb pork roast
  • 5 T Dijon mustard
  • 3 T maple syrup
  • 1/2 c olive oil, divided
  • 1 t ground pepper, divided
  • 1/2 t salt, divided
  • 3 granny smith apples, cored and quartered
  • 2 sweet potatoes, peeled and cut into 1/4-inch rounds
  • 1 large sweet onion, peeled and cut into eighths
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 1/4 t cinnamon
  • 1/4 t cumin
  • 1/4 t chili powder

Then you will…

  1. Preheat your oven to 500 degrees.
  2. Pat the pork dry.
  3. In a small bowl, mix together the mustard, maple syrup, 1/4 cup of olive oil, 1/2 teaspoon of pepper, and 1/4 t salt.
  4. Coat the outside of the pork with about 3/4 of the sauce. Reserve the extra sauce.
  5. Place the pork on a roasting rack in a large baking dish.
  6. Bake the pork roast for 15 minutes.
  7. Meanwhile, in a large mixing bowl, toss the apples, sweet potato and onion with the remaining 1/4 c olive oil, 1/2 t pepper, 1/4 t salt, paprika, garlic powder, cinnamon, cumin, and chili powder.
  8. Remove the roasting rack from the pan and return the pork roast to the baking dish.
  9. Spread the apple and sweet potato mixture around the pork.
  10. Reduce oven temperature to 450 degrees.
  11. Return the baking dish to the oven.
  12. Roast for another 20-30 minutes, stirring the apples and sweet potato mixture at least once and brushing the pork with the extra sauce with 10-15 minutes left on the baking time. Pork should reach 120-130 degrees before you take it out of the oven.
  13. Remove from the oven. Allow the pork to rest at least 10 minutes before slicing.
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Caribbean Grilled Pork Chops with Mango Salsa

June 3, 2016

We grilled these pork chops when my family was in town for R’s baptism. You mix up a spice rub and can prep the pork earlier in the day, so it is an easy meal when you have visitors.

20160520 Pork 02

You will need:

  • 2 T paprika
  • 2 T garlic powder
  • 2 t dried oregano
  • 1/2 t cayenne pepper
  • 1/2 t cumin
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t cloves
  • Salt and pepper, to taste
  • 1 lb of pork chops

20160520 Pork 05

Then you will…

  1. Combine all the spices in a small bowl.
  2. Rub the pork with the spice mixture.
  3. Grill until cooked through over medium heat. For 1-inch thick chops, this is about 4 minutes on each side.
  4. Serve with mango salsa. (I added a little cumin to the salsa this time).

20160520 Mango Salsa

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Italian Chicken Tenders with Lemon

May 26, 2016

20160516 Italian Tenders

These chicken tenders come together easily for a quick dinner. Try them on top of a salad or with your favorite side dishes! If you prefer a smoother crust, you can pulse the breadcrumb mixture in your food processor before breading the tenders.

You will need:

  • 1 lb chicken tenders
  • 2 eggs
  • Splash of water
  • 1/2 c breadcrumbs
  • 3/4 c shredded Parmesan
  • 1 t garlic powder
  • 1 T dried basil
  • 1 T dried oregano
  • 1 t paprika
  • Salt and pepper, to taste
  • Olive oil for cooking
  • 1 lemon, cut into wedges

Then you will…

  1. Pound each chicken tender under plastic wrap until roughly 1/2-inch thick
  2. In a large plate with a lip, whisk together the eggs with a splash of water until well combined.
  3. Season the egg wash with salt and pepper and whisk to combine.
  4. In a second large plate, mix the breadcrumbs together with the Parmesan, garlic, basil, oregano, paprika, and desired pepper.
  5. Dip each piece of chicken in the egg wash and then dredge them in the Parmesan-breadcrumb mixture.
  6. Heat several tablespoons of olive oil in a large nonstick skillet over medium heat.
  7. Cook the chicken about 3 minutes on each side, or until cooked through and golden on the outside. You may need to cook them in batches depending on the size of your skillet.
  8. Serve with fresh lemon wedges.
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Thyme and Rosemary Roasted Sweet Potato

September 3, 2015

This simple side dish comes has a lot of flavor thanks to lots of herbs and the deliciousness of roasting vegetables in the oven.

You will need:

  • 3 medium sweet potatoes, peeled, quartered and cut into 0.5-inch slices
  • 3 T olive oil
  • 2 T fresh thyme, de-stemmed
  • 2 T fresh rosemary, de-stemmed and roughly chopped
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/2 t crushed red chili flakes
  • 1/4 t ground mustard powder
  • 1/4 t salt

20150726 Roast Sweet Potato

Then you will…

  1. Preheat your oven to 450 degrees.
  2. Mix together all of the ingredients.
  3. Spread out in a 9×13 baking dish.
  4. Bake for 20 minutes. Stir and return to the oven.
  5. Bake for another 15 minutes. Stir and return to the oven.
  6. Bake for another 10 minutes. Remove from the oven and stir. The potatoes should be softened and lightly caramelized.
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