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Tag: smoked paprika

Cranberry & Pineapple Salsa

November 11, 2019

Great take on cranberry sauce!

  • 16 ounces fresh cranberries
  • 1½ cups pineapple juice
  • ¾ cups brown sugar
  • 1½ cups fresh pineapple, cut into small chunks
  • 2 teaspoons salt
  • ¾ teaspoon smoked paprika
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Add the cranberries, pineapple juice to a boil and let simmer for 5 minutes. Add the brown sugar, fresh pineapple, salt and paprika. Cook on low heat for ten minutes until the sauce is thick. Check for seasonings and let cool. Can be frozen at this point for up to a week. Add the cilantro and green onions right before serving.

Great Recipe for the 4th of July: Rib Eye Steaks with Roasted Tomatillo and Mango Sauce

July 1, 2019

Grilled Dinner

  • 4 boneless rib eye steaks- about a pound and a half to two

Marinade

    • 2 teaspoons parsley, chopped
    • 1 teaspoon oregano, chopped
    • 3 cloves garlic, chopped
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt

Marinated Herbed Ribeye

Pound all the ingredients in a mortar and pestle till it forms a smooth thick sauce (The mixture can be processed as well). Marinate the steaks with the mixture and place them in a zip lock bag. Refrigerate for 5-6 hours.
Take the steaks out of the fridge an hour before grilling.
Preheat the grill.
Sprinkle the steaks with salt and pepper and place them on the grill. Cook on each side for 7-9 minutes or till desired. Cover with aluminum foil and rest for 10 minutes.
Roasted Tomatillo and Mango Sauce

Roasted Tomatillo and Mango Sauce

  • 4-5 medium tomatillos, husks removed and coarsely chopped
  • 2 medium mangoes, peeled and coarsely chopped
  • 2-3 medium spring onions, coarsely chopped
  • 1 tablespoon olive oil
  • Salt
  • Pepper

Place the tomatillos, mangoes and spring onions on a grill pan. Mix the olive oil, salt and pepper. Grill till the vegetables are golden brown. Keep aside.

  • Juice of one lime
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/3 cup cilantro, chopped

Process the grilled vegetables till smooth. Take the sauce out in a medium bowl and add the lime juice, honey, salt, smoked paprika and cilantro. Mix well and keep aside.

Memorial Day Recipes: Spicy Grilled Potatoes

May 22, 2019

Grilled Potato Salad2

  • 5 to 6 medium red skinned potatoes, peeled and sliced thin
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.

Dressing

  • 1 cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • Salt
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon

Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.

Grilled Potato Salad

Mushroom and Scallion Enchiladas

March 3, 2019
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon ground cumin
  • 4 cups Cremini mushrooms, sliced
  • 2 garlic cloves, chopped
  • 1 bunch scallions, cut into 1 inch diagonal pieces
  • Salt

Heat a large skillet with the oil and the butter. Add the cumin and sauté on medium heat for 15 seconds. Add the mushrooms and sauté on high heat for 3 to 5 minutes. Add the garlic, scallions and salt. Continue to sauté for another 2 to 3 minutes. Add salt, check for seasonings, turn off the heat and set aside.

Sauce

  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 medium onion, chopped fine
  • 3 garlic cloves, chopped
  • 3 cups tomato sauce/passata, homemade or store bought
  • 1 cup water
  • Salt
  • Sugar
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil. Add the ground cumin and paprika. Saute on medium heat for 30 seconds. Add the onion and garlic and sauté for 4 to 5 minutes on medium heat till the veggies are soft and translucent. Add the tomato sauce/passata and water and bring to a boil. Add some salt and sugar to taste in case the tomatoes are too tart. Lower the heat to a simmer and cook for 30 minutes with lid on. Take the lid off and check for seasonings. Add cilantro and turn the heat off and let the sauce cool.

  • 6 to 8 small corn tortillas
  • Grated cheese, Monterey Jack, cheddar or a mixture, about 2 cups

1 8X8 oven ready pan

Preheat oven to 350 degrees F.

Divide the mushroom mixture into 6 to 8 parts (depending on how many tortillas you are using)

Put a dollop of tomato sauce in the bottom of the pan and spread it around evenly.

Dip each tortilla in the tomato sauce, place the mushroom filling in the middle and top with a tablespoon of grated cheese. Roll the tortilla and place it seam side down. Repeat with the rest and top the dish with the rest of the grated cheese. Cover with foil and bake for 45 minutes. Take the foil off and broil for a few minutes to brown the top. Let cool for 5 minutes before serving.

 

Chicken Mushroom and Chorizo Stew

February 11, 2019
  • One whole chicken, cut into 8 to 10 pieces, skin off
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

  • 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
  • 2 chorizo links, casings off and crumbled
  • 2 large parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, grated
  • 10 ounces, Cremini mushrooms, sliced
  • 10 ounces, Shitake mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup fresh orange juice
  • 3 to 4 cups mushroom or chicken stock
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

 

Easy Citrus Chicken

January 7, 2019

Pan Seared Citrus Chicken
Here is another yummy, healthy chicken dish. This particular one  has Latin flavors. I started with marinating the chicken- I do think it is the key to amazing flavor every time. I marinated the chicken in orange juice, lime juice, agave, smoked paprika and garlic. I later made a sauce out of the left over marinade- always a good idea! To thicken the sauce, I dredged the chicken pieces in a bit of flavor before cooking. The dish came together in no time at all and it was delicious.

I served the healthy chicken breasts with citrus broccoli and some sweet potato oven fries.

  • 3 to 4 chicken breast filets, boneless, skinless and pounded thin (about ½ inch)

Marinade

  • 1 cup orange juice
  • Juice of one lime
  • 1 to 2 tablespoons agave
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, grated

Add the orange juice, lime juice, agave, salt, paprika and garlic in a small bowl and mix well. Add the marinade and chicken to a zip lock bag and marinate for 3 to 4 hours in the fridge.

  • 2 tablespoons extra virgin olive oil
  • 1 cup all purpose flour
  • 1 teaspoon salt

Heat a large frying pan with the olive oil. Take the chicken filets out of the marinade and dredge in flour and salt (save the marinade for later). Brown the chicken on high heat for 2 to 3 minutes on each side. Take the filets out and add the marinade into the frying pan. Bring to a boil and reduce the heat. Add the chicken filets and cook on a medium flame until chicken is done (time will vary according the chicken thickness). Serve hot with pan sauce on top of the chicken.

Chicken and Chorizo Paella

December 11, 2018

Chicken and Chorizo Paella

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.