Tag Archives: smoked paprika

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.

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The ingredients:

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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.

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

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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.

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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

Omissions:

  • Honey

Substitutions:

  • 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

Substitutions:

  • Chicken tenders
  • Light brown sugar

Overall Rating:  Love It

Source:  Cooking Light Magazine

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