Tag: smoked paprika

Beef, Mushrooms and Spinach Enchiladas

I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!

2 tablespoons extra light olive oil
2 garlic cloves, grated
2 medium shallots, chopped
½ pound ground beef
10 ounces Cremini mushrooms, cleaned and chopped
2 10 ounces baby spinach
1 teaspoon salt
1 teaspoon smoked paprika
2 teaspoon ground coriander

Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.

3 cups tomato sauce, either store bought or homemade
2 teaspoons chipotle in adobo sauce
1 teaspoons smoked paprika
2 teaspoons salt
½ cup cilantro, chopped

Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.

6 to 8 corn/flour tortillas
Mexican blend grated cheese
One 9X13 oven-proof dish
Preheat oven to 350 degrees F
1/2 cup cilantro, chopped
2 scallions, chopped

Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.

Fish and Chips- My Way!

Who doesn’t like a delicious plate of fish and chips?? It was my first try making this delicious English classic. It was a great attempt.. and healthier too. I made a very flavorful batter and made my delicious oven fries. I paired it with a healthy tartare sauce and minted mushy peas… recipes to follow..

4 cod fish fillets
½ teaspoon smoked paprika
Salt
¼ cup plain flour

Sprinkle the fish with paprika and salt. Dredge with flour and keep aside.

¾ cup plain flour
1 teaspoon baking soda
1 teaspoon smoked paprika
1 teaspoon salt
½ cup cilantro, chopped
2 green onions, chopped
1 small 8oz can club soda

Heat about 2 cups oil in a heavy saucepan.

Add the flour, baking soda, smoked paprika, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.

Oven Fries

5 to 6 medium yellow potatoes, peeled and cut into small wedges

Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.

3 tablespoon extra virgin olive oil
2 teaspoons salt

Preheat oven to 400 degrees F.

Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.

Grilled Chicken with Plum Sauce

I am very proud of this recipe. Some friends were coming over for a barbecue and I wanted to grill chicken.. maybe with some barbecue sauce… but I had recently read an article about how much sugar there is in bottled barbecue sauces. I wanted to make my own but make it a bit different.. so, I decided to use the plums in the sauce. That would be the main flavor mixed in with some onion, garlic, orange juice and of course some smoked paprika. I added a bit of honey to balance the flavors and came up with a delicious sauce. I marinated the chicken in some spices and basted it with half of the sauce. I served the rest of the sauce with the cooked chicken. It tasted amazing… definitely try this sauce next time you are in the mood to grill…

4 to 5 black plums, cut into 1 inch wedges
1 small yellow onion, chopped
3 garlic cloves, chopped
1 tablespoon extra virgin olive oil
½ cup orange juice
¼ cup honey
2 teaspoons smoked paprika
Salt

Heat a small saucepan with the olive oil. Add the onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the plums, orange juice, honey and smoked paprika. Bring to a boil and lower the heat to a simmer and cook for 15 minutes. Take off the heat and add to a blender till smooth. Transfer to a bowl and check for seasonings. Divide in half and use one half to baste steak and chicken and serve the other half with the cooked meat.

Smoked Paprika Fish Fry

My daughter loves fried fish- well, who doesn’t??? She loves ordering it whenever we go to London or Ireland…This one is a bit more flavorful than the ones in the restaurant…

2 pounds of your favorite fish, cut into 3- inch filets
2 teaspoons smoked paprika
1 teaspoon ground coriander
2 teaspoons salt
1 egg white, beaten

Marinate the fish filets with the mixture of smoked paprika, ground coriander, salt and the beaten egg white in the fridge for 2 to 3 hours. Take out half an hour before frying.

1 cup all purpose flour
¼ cup cornmeal
1 teaspoon salt

Add oil to a frying pan, about an inch deep. Heat till 350 degrees F.

Mix the flours and salt together in a flat palate. Dredge the fish filets in the flour mixture and pan fry the fish till done. Serve with homemade oven fries.

Tartar Sauce

2 tablespoons mayonnaise
¼ cup Greek yogurt
1 teaspoon sweet relish
2 tablespoons dill, chopped
Juice of half a lemon
1 teaspoon salt

Mix all the ingredients together and serve with the fish.

Greens with Avocado and Cumin Dressing

I have making this salad almost twice a week. We love avocados- well, my husband and I do. I usually make guacamole a lot and we enjoy it with fish, chicken or any other Mexican cuisine. Since we love avocados so much, I now incorporate them into a simple salad. Some mixed greens, halved cherry tomatoes and a delicious dressing.

The dressing in this salad is the star- I used fresh lemons, honey and extra virgin olive oil. The main ingredients that make this dressing amazing is roasted cumin seeds and smoked paprika. I think I need to make a big jar of it as I find myself licking the plate after the salad is done.

Definitely try this salad- it is delicious…

4 cups mixed greens
1 cup cherry tomatoes, cut in half
2 ripe avocadoes, cut into 1 inch pieces

Place the greens, tomatoes and avocado pieces into a medium salad bowl.

Dressing

1 teaspoon roasted cumin seeds, crushed
2 tablespoons extra virgin olive oil
Juice of two lemons
2 to 3 teaspoons honey
1 teaspoon smoked paprika
Salt

Add the cumin seeds, lemon juice, honey, paprika and salt into a small bowl. Slowly drizzle the olive oil until the dressing emulsifies. Check for seasonings and drizzle over the salad. Toss and serve.

Chicken Enchiladas

One of our favorite cuisines is Mexican- we all love it and I make a whole lot of it at home… this is one of our favs…

1 pound chicken thighs, boneless and skinless
2 teaspoons smoked paprika
2 teaspoons salt
1 teaspoon chipotle powder
1 tablespoon extra virgin olive oil

Drizzle the olive oil all over the chicken thighs and rub them with the spices and salt. Marinate for at least 2 to 3 hours. Keep aside.

3 tablespoons extra virgin olive oil
3 cups homemade sauce or a 28 ounces can of crushed tomatoes
1 large onion, sliced
3 garlic cloves, crushed
Salt
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the chicken pieces and brown them on both sides until golden brown, at least 4 to 5 minutes on each side.

Take out of the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and the chicken back to the saucepan. Bring to a boil and simmer with the lid on for 15 to 20 minutes or till the chicken is cooked through. Take the chicken out and let cool. Once thoroughly cooled off, shred the chicken with a fork and keep the meat aside. Add cilantro to the tomato sauce, check for seasoning and keep aside.

6 to 8 small tortillas (I used a tortillas made with both flour and corn)
2 cups shredded cheese (I used a mixture of Mexican cheeses) and more if needed

Use a 8X8 oven proof dish and start assembling the enchiladas. Dip a tortilla in the tomato sauce and then place half a cup of the shredded chicken in the middle and top with about a ¼ cup of shredded cheese. Roll it up tightly and place it in the dish seam side down. Repeat with all the tortillas you have using up all the chicken. Top with the tomato sauce and about one cup of shredded cheese.

Bake in a 350 degrees oven for 45 minutes covered with aluminum foil. Take out and let sit for 10 minutes before serving.

Mexican Flavored Cheeseburgers

This is yummy and very appropriate for this week of cinch de mayo…

1 cubanelle pepper, sliced in half and seeded
1 poblano pepper, sliced in half and seeded
3 to 4 garlic cloves with skins on
3 to 4 green onions, cut into quarters
Drizzle of olive oil
Salt
½ cup cilantro, chopped

Place the peppers, garlic and green onions on a lined cookie sheet. Drizzle olive oil and sprinkle salt. Roast in oven for 15 to 20 minutes on 350 degrees F. Add the roasted vegetables in a blender with the cilantro. Blend till smooth. Keep aside.

1 pound grass fed ground beef
2 teaspoons salt
1 egg, beaten

Mix the ground beef, salt and egg with the green mixture. Divide the mixture into 6 patties. Keep aside.

6 buns
6 slices of cheddar cheese
1 large or 2 medium tomatoes, sliced

Mayonnaise

2 tablespoons mayonnaise
¼ cup non-fat Greek yogurt
1 teaspoon smoked paprika
Juice of half a lime
1 teaspoon salt

Mix the mayonnaise, yogurt, smoked paprika, lime juice and salt in a small bowl and keep aside.

Cook the patties and assemble the burgers with the mayonnaise and tomato slices. Serve with oven fries.

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