Posts Tagged ‘paprika’

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Maple Grilled Chicken

October 5, 2017

This is a fun marinade for chicken, especially when you grill it!

You will need:

  • 1/2 c pure maple syrup
  • 2 t sambal-oelek or sriracha
  • 1 t paprika
  • 5 T olive oil
  • 1 lb chicken breast or tenders

Then you will…

  1. In gallon ziplock, mix together the maple syrup with the sambal-oelek, paprika, and olive oil.
  2. Add the chicken and toss to coat.
  3. Grill over medium heat about 15-20 minutes, or until cooked through. Turn regularly and baste with extra sauce to keep the chicken juicy and help a glaze to form.

20170612 Maple Chicken 02

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Simple Potato Au Gratin

September 19, 2017

D loves steak and potatoes. For his birthday, we decided a simple potato au gratin would be an excellent side dish for some freshly grilled steaks. These were so yummy!

You will need:

  • 1 lb gold-skinned new potatoes or russet potatoes, cut into 1/4 inch slices
  • 1 medium yellow onion, peeled and cut in half (root to top) and then roughly chopped
  • Salt and Pepper
  • 4 T butter
  • 4 T flour
  • 2 c whole milk
  • 1 t garlic powder
  • 1/2 t paprika
  • 2 c shredded sharp cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  3. Create a layer of potato slices in the baking dish, using about 1/3 of the slices.
  4. Sprinkle with about 1/3 of the onions.
  5. Season to taste with salt and pepper.
  6. Repeat two more times with the remaining potatoes and onions.
  7. Melt the butter in a medium-sized saucepan over medium heat.
  8. Whisk in the flour and allow to cook for about one minute, whisking constantly.
  9. Whisk in the milk gradually to avoid clumps.
  10. Allow to thicken, whisking periodically, about 5-10 minutes or until it reaches a pudding-like consistency.
  11. Whisk in the garlic powder and paprika.
  12. Whisk in the cheese and stir until smooth.
  13. Season with salt and pepper to taste.
  14. Pour over the potatoes.
  15. Cover the baking dish with aluminum foil and bake for 90 minutes. (I lined a baking sheet with foil and placed the baking dish on that for easier transfer in and out of the oven).
  16. Remove the foil and allow to bake another 15 minutes.
  17. Let cool at least 5-10 minutes before serving, as the cheese will be very hot and bubbly!

 

20170819 Potato Au Gratin

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Grilled Corn Salad

September 11, 2017

 

20170612 Grilled Corn Salad 03This is a wonderful side dish with only a few ingredients. It comes together quickly and evokes the summer sun and evening BBQs.

You will need:

  • 4 ears of corn, shucked
  • 1 bunch of scallions
  • 2 t olive oil
  • 1/4 c grated Parmesan
  • 2 T chives, minced
  • 1 T butter, melted
  • 1/2 t paprika
  • 1/2 t cumin
  • Salt and Pepper

Then you will…

  1. Brush the corn and scallions with the olive oil.
  2. Season lightly with salt and pepper.
  3. Grill the corn and scallions, until beginning to char. Turn frequently for a total of 6-10 minutes for the scallion and about 20 minutes for the corn.
  4. Remove from the grill and allow to cool until able to handle the corn by hand.
  5. Cut the corn off the cob and put in a medium mixing bowl.
  6. Chop the scallions roughly, after trimming off the root end. Add to the mixing bowl.
  7. Stir in the Parmesan, chives, butter, paprika and cumin.
  8. Season with salt and pepper to taste.
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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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