Tag Archives: smoked paprika

Asparagus with Red Pepper and Manchego

I might as well chalk my diet up to a lost cause this week. I only have two more days at my current job and I can’t help but take advantage of my favorite Philadelphia eats (like the obsessive chicken over rice from the Halal food truck on the corner, the peanut butter cup popcorn at Go Popcorn, and the chicken tinga tacos at El Vez) while I still work downtown. Since I’ll be moving to Atlanta, I’m trying to get this great food in while I still can (luckily Go Popcorn ships nationwide!). While my taste buds are in heaven, my belly is feeling like a fat puffy gray cloud. Since I honestly can’t remember the last time I had a bite of anything green, it’s time to make some veggies. Both asparagus and red peppers were on sale at the grocery store this past weekend so this Asparagus with Red Pepper and Manchego seemed like the perfect recipe to make in between my not-so-healthy meals.

Asparagus is cooked with red pepper slices, smoked paprika, salt and pepper before being topped with thin shavings of buttery Manchego cheese. Amazing! The asparagus is perfectly crisp, the red pepper is slightly sweet and the smoked paprika is a smoky little cherry on top. Smoked paprika is my favorite thing in my kitchen but I’d never considered using it to jazz up some vegetables. I knew I would like this recipe because what’s not to like but I seriously didn’t expect to inhale it the way I did. This doesn’t feel like a side dish but a healthy little meal in itself. It may not be Halal’s chicken over rice but I think it’s a new obsession.


Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add asparagus; cook 5 minutes, stirring occasionally.


Add bell pepper, paprika, black pepper, and salt; cook 2 minutes.


Top with Manchego cheese.


Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Roasted Red Pepper Dip

I think I have found my most favorite dip I’ve ever made.  Ever.  I have to admit that when I first saw the recipe for this Roasted Red Pepper Dip, I didn’t really have high expectations.  I like roasted red peppers and think they provide a fantastically bold flavor to dishes but the thought of an entire roasted red pepper dip didn’t really shake me in my shoes.  The simplicity of this dish was what drew me to it and since I’ve been sucked into catching up on Game of Thrones from the very beginning, I didn’t want anything to take me away from my iPad and another episode featuring Jon Snow.  But this dip left me standing in my kitchen chowing down scoop after scoop of this awesome dip.

Jarred roasted red peppers are blended in a food processor with toasted almonds, garlic, sherry vinegar, grated Parmesan cheese, and a little olive oil.  A small piece of whole wheat bread adds a thickening consistency and a dab of smoked paprika (my favorite spice EVER) gives the whole dip a smoky little hug.  I ate this dip with these amazing multigrain tortilla chips but this dip would be just as great with, well, anything.  Chips, pretzels, cucumbers, carrots…I even think this would be a perfect sauce for some pasta and veggies, it’s really so good.  You might already have the ingredients on hand (if you don’t have sherry vinegar, red wine vinegar can be substituted) so next time you are at the store, pick up a jar of roasted red peppers and make this when you need a quick snack or appetizer.  You won’t be disappointed.


The ingredients:


Place bell peppers, almonds, bread, garlic clove, olive oil, vinegar, grated ­Parmesan, water, and paprika in a food processor; process until smooth.


Serve with multigrain chips or sliced veggies.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Barbecue Turkey Meatballs

I’m sickened by the recent tornadoes lately.  A tornado hit the town in Texas my sweet sister lives in over the weekend and I don’t think I’ve gripped my phone any tighter than I did in those moments when she was texting me.  And now I’m tortured by the coverage of the Moore, Oklahoma tornado.  I grew up in Central Illinois where tornado drills in school were as common as fire drills and a tornado warning still instills paralyizing fear within me.  I even remember a storm hitting our town when I was around 7 or 8 and the tornado alarm went off, resulting in us lining up in the elementary school hallway, crouching down on the floor with arms wrapped around our heads as the older kids crouched over us.  I remember looking down the long hallway out the door and seeing the outside sky such a disturbing color of black that I was certain the school would collapse on top of us.  Even now as an adult and no longer living in a tornado zone, I’m still scared to death of tornadoes and my heart breaks for the people of Oklahoma.

On a much, much lighter note, I made these Barbecue Turkey Meatballs this past weekend.  Luckily, they made enough that I have been heating them up and eating them for a quick dinner each night while I watch TV.  I eat them plain, but obviously they would be perfect with some pasta.  Slightly sweet, slightly smoky and totally tasty, these are perfect for when you need a quick bite.


The ingredients:


Place brown sugar, vinegar, spices and tomatoes in a blender; blend until smooth.


Combine turkey, breadcrumbs, and chili powder in a large bowl; using wet hands, shape into 16 meatballs.


Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Add meatballs; cook 2 minutes, turning to brown on all sides. Add tomato mixture to pan; bring to a simmer. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light magazine

Smoky Chicken and Potatoes

I put up my Christmas tree this weekend and it seemed a little strange to be doing it when the temperature was in the 50s.  Tomorrow we are having our work holiday party and it’s supposed to be almost 65 degrees.  Strange.  I feel like when it’s December and I’m decorating for Christmas that I should be making food like soup, chili, cookies or some other cold weather comfort food.  But when it’s not very cold out, what is there to make?  I’ve been trying to stock up on chicken when it’s on sale lately so that’s pretty much all I had in my freezer.  I’ve been eyeballing this recipe for Smoky Chicken and Potatoes so I decided this was as good a time as any to make it.

Chicken breasts, potato, sweet potato, green pepper, onion and lemon are tossed with garlic and smoked paprika and roasted in the oven until the chicken and potatoes are perfectly cooked.  You can use all white potatoes or all sweet potatoes for this recipe but I loved the combination of both here.  The chicken is juicy, the potatoes are tender and the addition of lemon and parsley adds a fresh touch.  The smoked paprika gives a ton of flavor to the whole dish.  This dish was simple to make and didn’t stand a chance before it was all gone.  Next time I’m craving sweet potatoes, I’ll remember to make this again.


The ingredients:


In a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray, combine chicken potatoes, onion, green pepper and garlic.  Toss with olive oil, paprika, salt and pepper.


Squeeze lemon wedges over the mixture and add wedges to the baking dish.


Bake in a 450°F oven for 30 minutes or until chicken reaches 165 degrees, stirring once after 20 minutes.  Top with parsley before serving.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Family Circle Magazine

Smoky Three-Bean Bake

I don’t know about you but baked beans and burgers just seem to go hand-in-hand.  I not only like to eat them with each other but I like to smother each bite of my burger with a forkful of messy baked beans before shoving it into my mouth.  Yes, insert quirky eating habits here.  The problem with baked beans is that although they are a perfect accompaniment to burgers cooked on the grill, which is perfect to do in the summer, they are cooked in the OVEN which is not what you want to turn on when it’s hot outside!  But oh well, it’s so worth it in the end.  The sweet, spicy, creamy and oh-so smoky flavors in Smoky Three-Bean Bake will have you hooked after the first bite.

Black beans, chickpeas and Great Northern beans are mixed with peppers, onions and garlic before being mixed with a magical concoction of tomato sauce, brown sugar, Dijon mustard, honey and cider vinegar.  Vibrant flavors of cayenne pepper and smoked paprika (my two favorites) spice up the dish, giving it all the personality in the world.  The whole dish is topped with chopped bacon (of course, I used turkey bacon) just to give it yet another burst of flavor but leave it out to easily make this vegetarian.  I accidentally forgot to put in the honey but I think it was sweet enough as it was so leave it out if you like.  Although it may take a little bit of time to make this, it’s so much better than what comes in a can.  Take this to a cook-out, potluck, picnic or any summertime party and revel in how much people are impressed by what you made.  Canned baked beans don’t stand a chance against this.

Tomorrow…turkey burgers!

The ingredients:

If using regular bacon, prepare the bacon in a skillet over medium-high heat and set aside, saving the drippings.  Add onion, bell pepper, and minced garlic to drippings in pan, and sauté for 6 minutes or until tender, stirring occasionally.  (Since I used precooked turkey bacon, I used olive oil in place of drippings.)  

Combine tomato sauce, brown sugar, cider vinegar, honey, Dijon, salt, pepper, smoked paprika and cayenne pepper in a large bowl, stirring with a whisk.

Add onion/pepper mixture and all of the beans to the sauce mixture.

Spoon bean mixture into an 11 x 7-inch baking dish coated with cooking spray, and top with reserved bacon.

Cover and bake at 325° for 30 minutes. Uncover; bake an additional 30 minutes.

Additions:  None


  • Honey


  • Turkey bacon

Overall Rating:  Love It

Source:  Cooking Light Magazine

Barbecue Chicken Tenders with Mustard Glaze

I’m back!  Sorry it’s taken me a week to post anything new.  As I mentioned last week, I went to Chicago two weekends ago and after 3 ridiculously fun-filled days in my favorite city, it took me a full week to recover.  I kid you not.  That’s all I’m going to say about that.

Anyway, I’m back in the swing of things and was ready to do some cooking this weekend.  Chicken seemed to be absurdly expensive at the grocery store ($11, really??) so I opted instead for the less expensive chicken tenders.  I scanned through my recipes and found this recipe for Barbecue Chicken with Mustard Glaze that sounded easy and delicous so I decided to swap out the chicken thighs for my boneless tenders.  The chicken is rubbed with a mixture of brown sugar, chili powder, garlic powder, smoked paprika (my OBSESSION!), and salt.  As if that isn’t yummy enough, it’s also brushed with a easy glaze of ketchup, mustard, brown sugar, and red wine vinegar and grilled until perfectly cooked.  Extra glaze is set aside as a dipping sauce for this chicken but honestly, the flavor is already so good, you don’t even need the additional glaze.  This chicken is sweet and smoky and right up my alley.  Feel free to stick with the recipe and use thighs, just follow the cooking directions in the link.  Officially a new favorite. 

The ingredients:

Combine brown sugar, garlic powder, chili powder, smoked paprika, and salt a small bowl.

In another bowl, combine ketchup, brown sugar, red wine vinegar, and dijon mustard with a whisk.

Rub the spice mixture evenly over chicken. 

Place on a grill pan coated with cooking spray heated to medium-high heat. Cook chicken about 8 minutes and turn over.  Brush with half of ketchup mixture and cook another 8 minutes.  Turn chicken over again and brush with remaining ketchup mixture. 

Continue cooking until done or until a thermometer registers 165°F.

Additions:  None

Omissions:  None


  • Chicken tenders
  • Light brown sugar

Overall Rating:  Love It

Source:  Cooking Light Magazine

Italian Meatballs with Smoky Tomato Sauce

I’m not really a big meat-eating person but I do love a turkey burger or turkey meatballs sometimes.  These Italian Meatballs with Smoky Tomato Sauce not only have ground turkey but they also have turkey sausage to add a little flavor.  Mixed with egg, garlic, and parmesan cheese, these meatballs can be made quickly and include one of my favorite spices – smoked paprika!  Personally, I would have preferred if there was a little more sausage in the mix but overall, I thought these meatballs were very tasty.  The tomato sauce also has smoked paprika and was a hearty, albeit garlicky, sauce.  I cut this recipe in half because I wasn’t looking to feed an army here and I still didn’t put in as much garlic as the recipe calls for.  These meatballs would make great appetizers for your next get-together – or maybe a nice topping to some whole wheat pasta!

The meatball ingredients:

In a bowl, mix together egg, garlic, bread crumbs, cheese, salt, and pepper.

Add in ground turkey and sweet turkey sausage.  Mix until just combined.

Roll mixture into balls and lay on a baking sheet.  Combine olive oil and smoked paprika and brush on each meatball.  Bake at 400°F for 25 minutes.

The sauce ingredients:

In a large saucepan, heat onion, garlic, basil, and oregano in olive oil until onion is tender.

Add crushed tomatoes, tomato paste, smoked paprika, salt and pepper.  Bring to a boil and reduce heat.  Cover and allow sauce to simmer for 20 minutes.

Top meatballs with sauce or serve it on the side.  Add more grated parmesan if you desire.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Better Homes & Gardens Magazine

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