Tag Archives: smoked paprika

June 16, 2013 · 6:33 pm

BBQ Smashed Potatoes

Summer.  Grilling.  BBQ.  Some of my favorite things!  I would probably say that BBQ sauce is my favorite condiment… I even choose BBQ sauce over ketchup for my French fries.  Here is an easy and different mashed potato side dish to complement any grilled summer meal!

BBQ Smashed Potatoes

Pieces:

  1. 8-10 small red potatoes
  2. one quarter of a red onion, diced
  3. salt and pepper to season
  4. 1 tsp. smoked paprika
  5. 2 tbsp. honey
  6. one half cup of your favorite gluten free BBQ sauce

Process:

  1. Wash and dice the potatoes into 1 inch cubes.
  2. Steam the potatoes just until fork tender, do not overcook.
  3. Let the potatoes cool.  Season with salt and pepper.
  4. Place the potatoes into a casserole dish, and smash the potatoes roughly.  Don’t mash until smooth; leave some texture.
  5. Season the potatoes with smoked paprika.
  6. Dice the onion and sprinkle on top.
  7. Drizzle the honey over the potato and onion mix.
  8. Pour the BBQ sauce on top.
  9. Bake at 350 degrees for about 20 minutes.
  10. Serve hot!

BBQ smashed tatoesHappy Allergy Free Eating!

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August 28, 2012 · 6:41 pm

Breakfast and Dinner Potatoes

Mom strikes again!  She found this great aioli recipe (in “For Cod and Country” by Barton Seaver) that is deep, smokey, and delicious.  Beyond flavor, I like how universal it is.  We served it over crispy garlic potatoes at dinner one night, and over hash brown potatoes the next morning at breakfast.  I could also see this dressing over grilled chicken or as a dipping sauce for hearty veggies.  Be creative!

Smokey Aioli

Pieces:

  1. 1 egg yolk
  2. 1 tsp. sherry vinegar
  3. 1 clove of garlic, finely grated
  4. 1 tbsp. smoked paprika
  5. juice of half of an orange
  6. 1 tsp. salt
  7. 1 cup canola or olive oil

Process:

  1. Whisk together the egg yolk, vinegar, garlic, paprika, orange juice, salt until well combined.
  2. Slowly pour in the oil while whisking, so that it is incorporated in a steady stream.  This will ensure the oil is mixed in thoroughly and won’t separate.  The sauce will thicken.
  3. Refrigerate until ready to use, and bring to room temperature when serving.

Happy Allergy Free Eating!

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April 12, 2012 · 5:35 pm

Crispy Garlic Potatoes

My mom makes these perfectly crisped potatoes that are a great side to any meal, so I had to try them myself!  Potatoes are a great base that you can add so many different flavors to.  Here, I used garlic salt, lemon pepper, and paprika.  Great flavor combination!

Crispy Garlic Potatoes

Pieces:

  1. one bag of small white potatoes
  2. 3 tbsp. olive oil
  3. 1 tbsp. garlic salt
  4. 1 tbsp. lemon pepper
  5. 1 tbsp. smoked paprika
  6. 1 tbsp. dried rosemary

Process:

  1. Wash the potatoes and cut each one in half.
  2. Steam them… either in a steamer or with a steamer insert and covered over boiling water.  Steam about 8 minutes, until fork tender.
  3. Let them cool and dry out.  The drier the better.  (Mom is right about this… secret step to getting them crispy.)
  4. Coat a large saute pan with the olive oil over medium high heat.  Let the oil heat for 1-2 minutes.
  5. When the potatoes are very dry, put them in the large saute pan with the olive oil.
  6. Add the garlic salt, lemon pepper, paprika, and rosemary.
  7. Stir every couple minutes until they get to desired crispness, about 8-10 minutes.

Happy Allergy Free Eating!

 

 

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March 8, 2012 · 7:36 pm

Sizzzzling

Last week, I made fajitas at home and never had a chance to share them!  I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors.  I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.

First I made Smokey Corn and Beans:

Pieces:

  1. one can of drained black beans
  2. one half bag of frozen corn
  3. juice of one half of a lime
  4. 3 tbsp. smoked paprika
  5. a few handfuls of torn parsley

Process:

  1. In a large pan, add the beans, corn, lime juice, and paprika.
  2. Cover and put over medium heat.  Stir every few minutes, until warmed through.
  3. Toss with a few handfuls of torn parsley.
  4. Serve on the side of fajitas, or right in the tortilla!

 

Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil.  I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt.  Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.

To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole.  So tasty, I couldn’t stop at just one!  Ole!

Happy Allergy Free Eating!

 

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February 19, 2012 · 6:20 pm

Sweet Potato Hash Brown Beginnings

Weekend mornings are a time to sleep in, enjoy a big mug of coffee, and make a big breakfast… at least mine are!  This morning, I made hash browns with sweet potatoes, onions, and paprika and then started thinking about all the different combinations you could make with this base.  The sweet potatoes and onions are delicious on their own, but if you were making a big breakfast, there are plenty of add ins you could use.

Sweet Potato Hash Browns

Pieces:

  1. one sweet potato, peeled and chopped into matchsticks with a mandolin
  2. 3 tbsp. chopped onion
  3. 1 tbsp. olive oil
  4. one half teaspoon each, sea salt and pepper
  5. 1 tsp. smoked paprika

Process:

  1. Combine all ingredients in a saute pan.
  2. Stir 5-7 minutes over medium heat, until sweet potatoes and onion get tender.
  3. Serve hot with your favorite breakfast add ins.

 

Other ideas and combinations:

  • serve with ketchup or BBQ sauce
  • add brown sugar and a drizzle of honey
  • add your favorite sausage… mine is kielbasa
  • add chopped green and red peppers
  • serve with rosemary, thyme, and lemon juice
  • add white potato matchsticks
  • serve with a dollop of sour cream and chopped chives
  • put on top of a waffle with some maple syrup

Happy Allergy Free Breakfasting!

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December 18, 2011 · 6:36 pm

Balsamic Chicken Kebabs

Just like everyone else this time of year, I had a Christmas party to go to in the few final days of December.  I wanted to make something festive for the season, as well as a finger food that I could eat.  So, I made Balsamic Chicken Kebabs… easy, flavorful, and quick.  I skewered them with artichoke hearts and roasted red pepper, to incorporate the colors of the season… but chicken kebabs have so much potential for any time of year… just change up the vegetables.

Balsamic Chicken Kebabs

Pieces:

  1. 2 pounds chicken tenderloins, cut into bite sized pieces
  2. 1 jar roasted red peppers, cut into bite sized pieces
  3. 4 small jars artichoke hearts
  4. 1 cup balsamic vinegar
  5. one half cup brown sugar
  6. 3 tbsp. dijon mustard
  7. 2 tbsp. smoked paprika
  8. salt and pepper to taste
  9. 20 wooden skewers, soaked in water for at least an hour.

Process:

  1. Marinate the bite sized chicken pieces in the balsamic vinegar, brown sugar, dijon mustard, paprika, salt and pepper, for at least 2-3 hours.
  2. On the skewers, thread artichoke hearts, roasted red pepper pieces, and marinated chicken bites in an alternating pattern.
  3. Bake on a cookie sheet at 350 degrees for 25 minutes.
  4. Serve hot, with an extra drizzle of balsamic vinegar on top.

Happy Allergy Free Eating!

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December 4, 2011 · 8:37 pm

Coco Crazy Chicken

I love finding new spices and flavors for food, and often buy new spice combinations to try.  I have a bottle of “CocoLoco” chicken marinade that includes some spicy island flavors and is dairy free.  When I read the ingredient list, I realized that I could put my own loco combination of flavors together and make a similar marinade!  The bottled marinade is very spicy, but if you make it yourself, you can really tailor to spice and flavor level to your own personal taste.

Coco Crazy Chicken

Pieces:

  1. one half can coconut milk
  2. one half cup apple cider vinegar
  3. 2 tbsp. brown sugar
  4. 1 tbsp. agave nectar
  5. 1 tsp. garlic salt
  6. juice of one half of a lemon
  7. 1 tbsp. smoked paprika
  8. 1 tsp. red pepper flakes
  9. 2 chicken breasts

Process:

  1. Combine all ingredients in a bowl and stir to combine.
  2. Set aside a small portion of the sauce to pour over cooked chicken.  Using the remaining sauce, marinate the chicken breast for at least an hour. 
  3. In a baking pan, bake the marinated chicken at 350 degrees for 35-40 minutes, until done.
  4. Pour reserved sauce (not used to marinate) over the chicken and serve!

My sauce wasn’t as thick as the bottled marinade… something to improve for next time!

Happy Allergy Free Eating!

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October 27, 2011 · 7:35 pm

A Taste of New Orleans…

Still dreaming about the fresh Cajun meals I enjoyed while in New Orleans this summer, I decided to make my own version of Jumbalaya for some friends I am having over tomorrow night.  It is pretty inexpensive to make, easy to serve a large group of people, and definitely a crowd pleaser.  The best part was that I used a Cajun spice I bought while in New Orleans this summer, appropriately named “Slap Ya Mama” spice mix!  Although a simple blend of chili powder, garlic, salt, and pepper… it was delicious… and the name made it even more so!

Jumbalaya for a crowd

Pieces:

  1. 2 pounds chicken tenders
  2. 2 tbsp. olive oil for sauteing
  3. 2 cans chopped tomatoes
  4. 1 package Andouille sausage
  5. 2 cups of rice
  6. 1 package frozen corn and red pepper mix
  7. 2 tbsp. Slap Ya Mama seasoning (or your own spicy mix)
  8. 2 tsp. cumin
  9. 2 tsp. smoked paprika
  10. 1 tsp. parsley

Process:

  1. Chop the chicken tenders into bite sized pieces.
  2. In a shallow saute pan with olive oil, saute the chicken tender pieces until cooked through.  While they are cooking, add 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika, and 1 tsp. parsley and stir frequently.
  4. Cook 2 cups rice to package directions.
  5. In a large pan, add the rice, chicken, canned chopped tomatoes, sausage links (cut into bite size pieces), package of corn and pepper mix, 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika.
  6. Stir and heat on low heat until heated through.
  7. Serve hot… preferably with a banjo player!

Happy Allergy Free Eating!

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