February 25, 2011 at 8:55 pm (7 ingredients or less, black pepper, boneless skinless chicken breast, boneless skinless chicken thighs, butter, chicken leg quarters, chicken thighs, flour, Main Dish, oven, paprika, sage, whole chicken)
Prep Time: 10 Min
Cook Time: 40 Min
Ready In: 50 Min
Yield: 6 servings
3 pounds chicken, cut into pieces
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon ground black pepper
1/2 cup butter
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1. Preheat oven to 450 degrees F (230 degrees C).
2. Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
3. Melt butter/margarine in a 9×13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
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November 1, 2010 at 2:26 pm (beef broth, boneless beef sirloin steak, canola oil, egg noodles, fresh tomatoes, frozen peas, garlic, light Italian dressing, mushrooms, onion, paprika, sour cream, stovetop)
Preparation: 20 minutes
Cooking time: 20 minutes
Total: 40 minutes
Yield: 4 servings
3 tablespoons canola oil, divided
1 lb 3/4 inch-thick sirloin steak , cut into strips
3 cups egg noodles without yolks, uncooked
1/4 cup reduced fat zesty Italian dressing
2 chopped onions
1/2 lb fresh mushrooms, sliced
3 tablespoons minced garlic
3 tbsp paprika
3/4 cup fat-free reduced-sodium beef broth
1 cup frozen peas
1/2 cup reduced-fat sour cream
1 small tomato, chopped
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Heat 1 1/2 tbsp oil in a large nonstick skillet over medium-high heat. Add half of beef, cook stirring 1 to 2 minutes or until evenly browned. Transfer it to a bowl. Repeat with remaining oil and meat.
Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in the same skillet over medium heat. Add next 4 ingredients, cook for 12 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in broth and peas; cook over low heat for 2 minutes or until the peas are tender. Add beef, cook everything from 1 to 2 minutes or until heated through, stirring occasionally. Stir in sour cream and stir until well blended.
Drain the noodles. Serve with meat mixture and tomatoes on top.
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June 11, 2010 at 2:27 pm (Autumn, Breakfast, broccoli florets, eggs, feta, Main Dish, olive oil, onion, oven, paprika, red bell peppers, wheat germ)
You may serve this vegetable-rich main dish just out of the oven or bake it ahead and serve at room temperature.
Serves 8.
3/4 lb broccoli florets (about 2 C)
1 T olive oil
1/2 C finely chopped onion
1/2 C chopped red bell pepper
1 C (4 oz) feta cheese, crumbled
1/3 C wheat germ
1/2 t paprika
6 large eggs
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Preheat oven to 325 degrees. Grease 12 inch quiche dish or round cake pan. Steam broccoli until crisp-tender; remove from heat and set aside to cool. Meanwhile, in medium skillet, heat oil over medium-high heat. Add onion and bell pepper and cook, stirring often, until vegetables are soft, about 5 minutes. Remove from heat.
When broccoli is cool enough to handle, cut into small pieces. In medium bowl, combine broccoli, sauteed onion and pepper, cheese, wheat germ and paprika; stir briefly to mix. In separate bowl, beat eggs to blend yolks and whites. Stir eggs into vegetable mixture, then pour egg mixture into prepared dish.
Bake until eggs are set, about 30 minutes. Remove from oven and serve warm, or let cool and serve at room temperature. To serve, cut into wedges.
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February 26, 2010 at 11:17 am (all-purpose flour, boneless skinless chicken breast, chicken broth, dried thyme, egg noodles, Main Dish, olive oil, onion, paprika, Quick Dishes, scallions, stovetop, thyme leaves, vegetable oil, yogurt)
Prep Time: 30 min
Total Time: 30 min
Makes: 2 servings
2 cups uncooked noodles (4 oz)
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup plain fat-free yogurt
2 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 medium onion, cut into thin wedges
Chopped green onion, if desired
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1. Cook and drain noodles as directed on package, omitting salt.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
3. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.
High Altitude (3500-6500 ft): No change.
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February 10, 2010 at 6:16 pm (boneless skinless chicken breast, butter, chives, cornflakes, Main Dish, milk, oven, paprika, parsley, salt, vegetable cooking spray)
Prep Time: 30 minutes
Start to Finish: 55 minutes
6 Servings
1/4 C butter, melted
2 T milk
1 T chopped fresh chives or parsley
1/2 t salt
1/2 t garlic powder
2 C cornflakes (or other flake cereal), crushed (1 C)
3 T chopped fresh parsley
1/2 t paprika
6 boneless skinless chicken breast halves (about 1 3/4 lb)
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1. Heat oven to 425 degrees. Spray 9 x 13″ pan with cooking spray. In shallow dish, mix 2 T of the butter, the milk, chives, salt and garlic powder.
2. In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture; then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 T butter.
3. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees).
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February 9, 2010 at 3:27 pm (butter, carrots, celery, celery leaves, celery seed, cheese, corn, dill weed, eggs, flour, fully cooked ham, ground beef, ground chicken, ground pork, ground turkey, marjoram, milk, nutmeg, onion, paprika, pepper, potatoes, salt, sharp cheddar cheese, soup, stovetop, vegetable stock, yogurt)
Serves 3 – 4.
2 T butter
1/2 C chopped onion
3 C diced potatoes
2 C water or vegetable broth
1/2 t salt
1/4 t pepper
1/4 C chopped celery with leaves, optional
1/2 C diced or shredded carrots, optional
1/8 – 1/4 t ground nutmeg, dried marjoram, ground celery seed, dried dill weed or paprika
3 C milk
3 T flour
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Melt butter in large saucepan. Add onion. Saute until translucent. Add potatoes, water or broth, salt, pepper, celery, carrots and spice. Cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
Mix milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly.
Ham or cheese variation: Add 1 C cubed cooked ham or 1 C shredded sharp cheddar cheese
Cheeseburger variation: Add 1/2 lb browned ground meat and 1 C shredded cheese. Right before serving, stir in 1/4 C plain yogurt.
Dumpling variation: Combine 1 large beaten egg, 1/2 C flour and 2 T milk. Drop dough by teaspoons into simmering soup. Simmer 5 more minutes.
Corn variation: Use 1 C potatoes and add 2 C corn.
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January 18, 2010 at 5:57 pm (all-purpose flour, bay leaf, beef broth, beef stew meat, black pepper, carrots, celery, garlic, Main Dish, onion, paprika, potatoes, salt, slow cooker, Winter, worcestershire sauce)
Prep Time: 20 Min
Cook Time: 12 Hrs
Ready In: 12 Hrs 20 Min
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
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1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
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May 23, 2009 at 8:54 pm (allspice, bone-in pork shoulder roast, bottled hot sauce, brown sugar, chili powder, cider vinegar, dried onions, garlic powder, Main Dish, paprika, salt, scallions, slow cooker)
Prep Time: 15 minutes
Total Time: About 8 to 10 hours on low
Serves 8.
1 slow-cooker liner
1/4 C brown sugar, divided
2 T paprika
2 T dried minced onion
1 1/2 t chili powder
1 1/2 t salt
1/2 t garlic powder
1/2 t allspice (optional)
4 lb bone-in pork shoulder roast
3/4 C apple cider vinegar
1/2 C sliced scallions
24 small dinner rolls, split
Accompaniments: hot pepper sauce, coleslaw
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1. Line a 4-qt or larger slow-cooker with liner. Mix 1 T of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 T into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.
2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat.
3. Put about 1/4 C into each bun bottom. Top with bun tops.
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May 19, 2009 at 7:21 pm (black pepper, butter, Main Dish, oven, paprika, potatoes, salt, stovetop, thyme leaves)
For the chicken:
One 2-1/2- to 3-lb chicken, gizzard packet removed
Salt
Freshly ground black pepper
2 tsp sweet paprika or chopped thyme leaves (optional)
2 to 4 tbsp salted or unsalted butter, at room temperature
For the potatoes:
5 to 6 medium potatoes, peeled and cut crosswise into 1/4-inch slices, then pre-cooked in large sauté pan
Salt
Freshly ground black pepper
Leaves from 1 sprig thyme
1 tbsp cold salted or unsalted butter, cut into very thin slices
For the chicken: Adjust middle oven rack so chicken will be situated in middle of oven as it roasts; preheat to 425 degrees. Rinse chicken; dry with paper towels inside and outside. Rub with generous amount of salt and pepper on inside and outside, plus paprika, if using. Rub with butter. For a more attractive result, truss legs with kitchen twine. Rub a little butter or canola oil on a roasting rack; place bird on it.
For the potatoes: Season partially cooked potatoes lightly with salt and pepper, and place them in small or medium ovenproof baking dish, arranging thyme leaves between slices. Place slices of butter over potatoes, if desired.
When ready to roast, place roasting rack with chicken directly on middle oven rack, with potatoes positioned directly below to catch chicken’s juices, making sure heat is not blocked from circulating under bird. Roast for 50 to 60 minutes, looking through oven window to make sure chicken does not burn. Test for doneness by piercing bird where leg is thickest. If juices run clear, chicken is done. If still pinkish, roast 10 minutes, check again. If potatoes are turning dry or becoming too brown, cover loosely with aluminum foil. Let chicken rest for 15 minutes before serving. Carve chicken; divide pieces, along with potatoes, among individual plates. If using thyme, season just before serving. Serve hot. Serves 2 to 3.
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May 2, 2009 at 12:09 pm (butter, canned garbanzos, chicken broth, cilantro, cooked pork, couscous, cubed cooked chicken, cubed cooked lamb, garlic, Main Dish, olive oil, onion, paprika, red pepper (cayenne), salt, stovetop)
For the sauce:
1/3 C olive oil
1 T plus 1 t paprika
2 t minced garlic
1/2 t salt
1/8 t cayenne pepper
For the couscous:
2 T unsalted butter
1 medium onion, chopped fine
2 C chicken stock
1 C medium grain instant couscous
1 C chickpeas, drained and rinsed
1 1/2 C leftover chicken, pork or lamb, cut in 1/2″ cubes
3 T chopped cilantro
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Mix sauce ingredients until blended. Set aside.
In a medium saucepan over medium-high heat, melt butter and saute onion until translucent, 3 to 4 minutes. Add chicken stock and bring to boil. Pour the couscous into the boiling liquid, stirring constantly. Boil for 2 minutes. Remove from heat. Stir in the chickpeas and meat. Cover and allow to stand about 10 to 20 minutes. Fluff the mixture and add the cilantro.
Serve with the sauce. Serves 4 to 6.
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