Morsels of Life: paprika

Showing posts with label paprika. Show all posts

Slow Cooker BBQ Chicken

Make your own slow cooker BBQ chicken on a bed of sweet potatoes for some delectable and flavorful sweet potatoes. A main dish and a side in one!

It's time again! Time for what? Secret Recipe Club! Each month, as part of SRC, we're assigned another blogger, and we get to pick a recipe from their blog to make. This month, I got Amy's Cooking Adventures, and she certainly goes on culinary adventures! Looking through her recipes, I saw many I wanted to make, and I finally narrowed it down to roasted chickpeas, hummus, pitas, and egg drop soup. I'm sure you're sensing a Mediterranean theme (and egg drop soup, of course). I'm not too good at making those perfectly long and pretty lines of egg, and I was interested to see how she did. However, in the end, I decided I wanted more of a snack a went for some hummus. I made just a few modifications - Sriracha for Frank's Red Hot since we didn't have any, cooked garbanzos instead of canned (just our preference and what I have around), no basil (and extra garlic) since I thought those flavors would go better with Sriracha. Next time, I'm thinking more Sriracha - we like it spicy! (As written, the hummus is actually quite mild. I've never had Frank's Red Hot, so I'm wondering if it's spicier.)

What's your favorite hot sauce?

Sriracha Hummus

by CJ Huang

Try this Sriracha Hummus - it's like Sriracha in a delicious dippable snack form. Eat it on some veggie sticks or just with a spoon!

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 2 cups

Materials:

Mass	Weight	Volume	Number	Material
427 grams	15.125 ounces		1 can	garbanzo beans
		1 teaspoon		garlic powder
		1 tablespoon		Sriracha
		1 teaspoon		paprika

Methods:

	1. Gather all materials.
	2. Place all materials into food processor and process until desired texture reached. Add water or olive oil if a thinner texture is desired.

Creamy Hummus

It's SRC time again! Each month, as part of SRC, we're assigned another blogger, and we get to pick a recipe from their blog to make. This month, I got Smells Like Brownies, where Melissa shares a plethora of delicious eats, both sweet and savory. I saw some winter squash recipes perfect for this time of year - garlic chili lime acorn squash and some butternut squash, goat cheese flatbread pizza. Yum! (Especially since one of my favorite flavors is chili lime.) I also checked out her dad's poached eggs. I'm always looking for other ways to make things! However, the food I've really been craving (and meaning to make since, oh forever) is hummus. As luck would have it, she's got a yummy recipe for creamy hummus! I only made a few minor modifications to her recipe. I used dried chickpeas, which I then cooked instead of a can since we prefer dried. I also used a whole lot less cumin since I'm not a huge fan of the flavor. Next time. I'm likely to use a bit less tahini as well since I thought the tahini flavor overpowered the hummus a bit too much. Even with the half cup of tahini, we enjoyed this creamy hummus.

What are some of your favorite hummus flavors?

Creamy Hummus

by CJ Huang

A simple and creamy hummus with chickpeas, garlic, tahini, olive oil, and a bit of lemon and paprika.

Prep time: 10 minutes
Cook time: none
Total time: 10 minutes
Yield: 12 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
409 grams	14.375 ounces			chickpeas, cooked	I started with 1 cup of dried chickpeas.
83 grams	2.875 ounces	1/2 cup		tahini
58 grams	2 ounces	1/4 cup		olive oil
		2 teaspoons	2 cloves	garlic, minced
		1/2 teaspoon		cumin
		2 tablespoons		lemon juice
		1/2 tablespoon		paprika

Methods:

	1. Gather all materials.
	2. Combine all materials in food processor. Process, adding liquid from chickpeas or water, until desired consistency reached.

Baba Ghanoush

It's that time again - SRC time! Each month, we're given another blog to select a recipe from. This month, I got Corina's blog, Searching for Spice. So many recipes I wanted to try, and she has lots of international options - bulgogi and Moroccan Chickpea Soup, for example. I also wanted to try the Cardamom Coffee, but once I saw Baba Ghanoush, I knew it'd be the recipe I made. Baba Ghanoush is an eggplant dip similar to hummus. It's usually served as an appetizer or as a selection of small dishes accompanying alcoholic drinks as a course. With baby here now, I definitely appreciate a quick and easy recipe without sacrificing taste, and this Baba Ghanoush recipe certainly qualifies! Fortunately for me, James already picked up an eggplant since he saw them on sale, and I was trying to think of ways to use it. I know we've referred to eggplant as the food that "just refuses to be delicious". Well, I'm happy to report this eggplant dish definitely tastes good! (Maybe since it doesn't look like eggplant. All I know is it got rave reviews from everyone who tried it.)

To save on time, I went ahead and cut the eggplant into chunks before baking, and I left the skin on. Otherwise, I followed Corina's recipe with just a few minor quantity modifications.

What's your favorite appetizer dip?

Baba Ghanoush

by CJ Huang

A simple and tasty eggplant dip, this Baba Ghanoush requires a mere six ingredients and less than 30 minutes.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
789 grams	27.75 ounces		1	eggplant, cubed
14 grams	1/2 ounce	1 tablespoon		tahini
11 grams		2 teaspoons	2 cloves	garlic	I used minced, although whole cloves would also work since everything goes into a food processor at the end.
42 grams		2 tablespoons		lemon juice	I used lime juice.
		1/2 teaspoon		paprika
		1/4 teaspoon		cumin

Methods:

	1. Gather all materials.
	2. Spray a bit of olive oil over eggplant chunks, and bake at 350F for 15 minutes.
	3. Combine all materials, and process to desired consistency.

Spice Roasted Butternut Squash

You can't go wrong with this simple and flavorful roasted spiced butternut squash - brown sugar, pepper, and garlic make for one sweetly spicy delight.

Garlic Paprika Shrimp

Quickly cook up shrimp, throw in garlic, some paprika, and pepper, and you've got some delectable Garlic Paprika Shrimp with a slightly crispy crust.

Guacamole Deviled Eggs

A new twist on an old classic - try these deviled eggs with avocado!

Taco Seasoning

A quick, easy, and tasty taco seasoning you can throw together in minutes!

Shrimp Cole Slaw

Spicy shrimp served atop a bed of cole slaw with bacon mixed in.

Twice Baked Potatoes

Combine flavorful, cheesy mashed potatoes and potato skins for these delectable twice baked potatoes.

Crockpot Rotisserie Chicken

I'm excited to introduce Kelly from Semi Homemade Mom! I'm definitely a fan of efficiency, and she shares quite a few shortcuts to get your meal on the table faster or more efficiently. :) A slow cooker is one really good way to decrease the amount of work needed to get a totally tasty meal, so I hope you'll all give Kelly a warm welcome as she shares her Crockpot Rotisserie Chicken!

Hello Morsels Of Life readers! My name is Kelly, also known as the Semi Homemade Mom. I'm an elementary teacher and I live in Pennsylvania with my husband Paul and two little boys, Silas (3) and Wesley (15 months). I love finding shortcuts in the kitchen and sharing my recipes with you. I hope you'll join me!

One of my prized possessions is my Crockpot. Seriously, I'm not sure what I did without that thing! I use it at least once a week and I LOVE trying new things in the Crockpot. Did you know you can cook a "rotisserie" chicken in your slow cooker?? SO easy and SO good, I'm telling you! No need to dirty lots of pans either, just plop the chicken in there with the rub and you're good to go!

Crockpot Rotisserie Chicken

from Busy Mommy
A complete rotisserie chicken - seasoned and cooked in the crockpot.

Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours, 10 minutes
Yield: 6 servings

Materials:

4 pound whole chicken

2 tablespoons paprika

1/2 teaspoon cayenne (optional)

1 tablespoon dried, minced onion

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper, fresh ground

Methods:

Spray inside of the crockpot, in goes chicken!

In separate bowl, mix together the rest of the ingredients to form a paste. Add a little water if needed.

Rub paprika mixture all over chicken.

Cover and cook on low 6 hours or on high 3 hours. Mine was actually done a lot sooner than that because I had one of those nifty pop up thingys, see:

YUM! Mouth watering dinner with lots of leftover chicken, too!

Thanks so much CJ for having me today, I hope to see you all over at Semi Homemade Mom sometime!

Moroccan Eggplant

A warm and comforting eggplant dish in the Moroccan style, flavored with garlic, cumin, paprika, and cilantro.

Beer Battered Fish

Fish fillets covered with a simple, yet fluffy beer batter and then fried to crisp tastiness.

Parmesan Roasted Potatoes

Roasted potatoes with a crispy Parmesan, paprika, and garlic coating protecting a tender interior.

Spicy Fish Rub

A seasoning packed fish rub perfect for quick meals.

Parmesan Tilapia with Parsley and Paprika

A quick and flavorful fish encrusted with grated Parmesan cheese, paprika, and parsley.

Baked Tilapia with Lemon, Onion, and Paprika

I'm still trying to return to "normal" - between a week long Sales Meeting at work, James starting school, and attending a conference in Boston (anyone else here at PREP?), plus all the "usual" tasks, life has been a bit hectic lately. I'm still trying to eat some homemade seafood at least weekly, so I was glad to make this fish a while back. Not only does it bring seafood into our diet, it's quick and easy! All you have to do is sprinkle some pepper and onions on the tilapia, drizzle some lemon juice and then bake! The resulting fish is easy, fast, and flavorful, and a great option when you want some seafood, but you're low on time. And aren't we all low on time? :P

Baked Tilapia with Lemon, Onion, and Paprika (printable version)
Tilapia fillets baked with lemon and onion, with a dash of paprika on top.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 2 servings

Materials:

2 tilapia fillets
2 teaspoons butter
1 tablespoon lemon juice
1/2 onion, diced
2 teaspoons paprika
salt
pepper

Methods:

Melt butter, and place fish fillets in pan or skillet.

Sprinkle lemon juice over fillets, and then top with onion.

Sprinkle paprika on top, and cook until fish is cooked through and flaky.

Wheat Crackers

After making the Cheddar Cheese Crackers, I thought I would try making another favorite - Wheat Thins. Even though the Cheddar Cheese Crackers were easy to make, I have to say, these Wheat Crackers are even quicker and easier to make. Once you've tried these Wheat Crackers, there's really not much reason to go buy another box! Not only do you get to control what goes into each cracker, you can customize to your heart's desire. Just like the Cheddar Cheese Crackers, all you have to do is put all the materials into a food processor and pulse a few times then roll out the dough. You'll want to get it as uniform as possible so that the crackers will cook evenly. It doesn't need to be perfect, but if you're having a lot of trouble, some rolling pin rings could be helpful. Once the dough is rolled out, you're ready to cut into squares. I just rolled the dough out on a Silpat and gently pushed the duller side of a butter knife through the dough to form squares. You could use the sharp side of an actual knife as well, but I didn't want to damage the Silpat. They are fine to bake so close together since they don't expand when baking. Now you're ready to bake! Just pop them in for around 5 minutes and they'll be ready to eat!

Do you like making your own DIY versions of foods? Leave a comment telling us about your favorites!

Wheat Crackers

by CJ Huang

Delicious baked wheat snack crackers that you can make right at home! (similar to Wheat Thins)

Yield: lots, but they go quick!

Materials:

Volume	Material	Notes
1.25 cups	whole wheat flour
1.5 tablespoons	sugar
1/2 teaspoon	salt	plus some for sprinkling
1/4 teaspoon	paprika
4 tablespoons	butter
1/4 teaspoon	vanilla
1/4-1/2 cup	water

Methods:

Combine flour, sugar, salt, paprika, and butter in food processor and pulse to mix thoroughly.
Add vanilla and pulse a few more times.
Add water slowly, while pulsing, until the dough just begins to stick.
Roll out dough into a thin, uniform layer about 1/16-1/8 inches thick.
Sprinkle a bit of salt on top, and cut into squares.
Bake at 400F until crispy - about 5 minutes. (The crackers will crisp up a bit more as they cool.)

Cheddar Cheese Crackers

When I first heard about making crackers from scratch, I wondered why it would be appealing. I mean, wouldn't it be easier to just go out and buy a box? Well, I have to say, going out and buying a box is pretty easy, but making your own isn't as difficult as you might think. Not to mention, homemade crackers taste much better - being homemade and all. :) Plus, they're easily customizable. I wanted to start with a basic cheese cracker, something similar to Cheez-Its, Cheese Nips, or even the childhood favorite, Goldfish.

This recipe is very simple, and it makes a lot of crackers. All you do to make these crackers is put everything into a food processor, pulse a few times, and then you're almost ready to bake! The only thing to be careful about is rolling the dough evenly. It doesn't need to be perfect, but a uniform thickness will allow the crackers to cook at the same rate. It's not too hard to do "freehand," but if you're having too much trouble, some rolling pin rings could make it a bit easier. They take about 10-15 minutes to bake, and might not last even that long out of the oven! There's just something about fresh baked crackers that you just can't beat!

Leave a comment telling us about your favorite crackers!

Cheddar Cheese Crackers

by CJ Huang

Crackers with real cheddar cheese baked into each crispy bite.

Yield: lots! (maybe the equivalent of 1 regular sized box or a little more?)

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1.5 cups		extra sharp Cheddar cheese, grated or shredded
		4 tablespoons		butter
		3/4 cups		flour
		1/2 teaspoon		salt
		1/2 teaspoon		chili pepper flakes, optional - add more for spicier and less for milder :)
		1/2 teaspoon		paprika
		1/4 cup		milk

Methods:

Pulse together all materials except milk in a food processor (or by hand).
Slowly add the milk and continue pulsing/mixing until you have homogeneous particles.
Roll dough out evenly.
Cut dough into about 1-2 inch squares (or any other desired shape). They will puff up slightly in height, but shrink a bit in size.
Bake at 350F until golden brown.

Baked Scallops

It was around dinner time, and I had not even started making anything, but I knew I had some scallops that I wanted to use. Since we're trying to incorporate more seafood into our diet and I had some scallops around, I thought I could go for some baked scallops. These scallops were quite easy to make, and this recipe allowed the scallops to really shine through. I also wanted to use up the remaining bread crumbs from the zucchini fries, so I thought I could make a "crust," or topping, with those bread crumbs, but I also wanted to add a few more flavors to the bread crumbs to help bring out the flavor of the scallops. The garlic and onion really added to the flavor of this dish, and the cheese topped it off. Give this quick and easy scallop dish a try and see what you think!

Baked Scallops

by CJ Huang

Sweet bay scallops, baked in butter with a seasoned bread crumb topping.

Materials:

Weight	Volume	Material	Notes
	1 tablespoon	butter, melted
1/2 pound		scallops
	1 teaspoon	onion powder
	1 tablespoon	garlic powder
	1 teaspoon	paprika
		bread, crumbs	I used the bread crumbs leftover from the zucchini fries, but I'd estimate around a half slice or so.
		cheese	I used Romano, but Parmesan is another good option.

Methods:

Distribute butter and scallops evenly inside an oven safe dish, making sure that the scallops are well coated.
Mix all remaining materials together and sprinkle over scallops.
Bake until scallops are firm and opaque.

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