Tag Archives: paprika

Smothered Chicken

I feel like today is a Monday! The job hunting takes up most of my mornings these days, leaving the rest of the day to do my endless list of “house” chores. Today I was supposed to clean up the office buried underneath the rubble. I started this finally at 6pm! And now I just remembered I forgot to post a blog recipe! So here I am, 7:23pm, starting my blog, and watching an episode of Roswell on Hulu.com (I love Hulu by the way!) I have an iMac and the screen is 21.5″ so watching a show and working is easy! So here goes.

Today’s recipe is another recipe from Dom DeLuise’s book “Eat This Too!” Normally when I see a recipe that has the word “smothered” in it I try and avoid it. Though this recipe is low-calorie and high in protein. It’s actually a very easy recipe to make and it won’t take up all your night cooking! Enjoy!

INGREDIENTS:

4 skinless, boneless chicken breasts

2 teaspoons olive oil

pepper to taste

4 garlic cloves, minced

1 onion, minced

¼ teaspoon paprika

2 tablespoons flour

1½ cups chicken broth

1 tablespoon soy sauce

18-20 mushrooms, sliced

4 cups cooked brown or white rice (I prefer jasmine brown rice)

2 teaspoons sesame seeds

DIRECTIONS:

1. Set chicken in deep broiling pan. Season with olive oil, pepper, garlic, onion and paprika.

2. Set broiler about 5 inches from heat. Broil chicken 3 minutes on one side, turn and broil one minute on the other side. Remove and set aside.

3. In a mixing bowl, stir flour into broth and soy sauce until flour dissolves. Add mushrooms. Pour the broth mixture into a saucepan and cook over medium heat while stirring constantly until sauce thickens.

4. Slice and arrange the chicken breasts on the rice and “smother” everything with the mushroom sauce. Sprinkle with sesame seeds.

Serves 4

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Delicious Creole Gumbo

On May 4, 2009 the world became a lot less funny. Comedic genius and actor Dom DeLuise passed away at the age of 75. I don’t know of anyone who can’t name at least one favorite Dom  DeLuise movie. One of my faves is “Fatso”. The food in this movie was incredible and you got hungry just watching it. Especially the scene with the huge pot of sauce and meatballs. He dunks a little Italian bread into to taste it and it’s all down hill from there. Funny. He was one of my favorite actors and you always smiled when you watched him. Smiled or laughed hysterically.

Dom was not a skinny man by any means but over the years he realized he had to do something. I bought his first cookbook “Eat This…It’ll Make You Feel Better!” back in 1988. It was full of funny and wonderful stories of his family and friends. It was and still is an awesome cookbook. When I got married my father wouldn’t let me leave the house with the copy I had so I had to go and buy another one to take with me! The book is full of his mother’s Italian home cooking as well as recipes from his family and friends. It’s actually my “go to” Italian cookbook.  As the years went on and Dom got larger and larger he decided to start eating better and came out with a second book in 1997. Another hit. This one is called “Eat This Too!”. It’s a low-fat cookbook of all his favorites along with more pics and stories of his family and friends. I will never part with either cookbook. All of the recipes are delicious.

Dom & Julia on Good Morning America in 1984

Today’s recipe is from “Eat This Too!” Gumbo can be very fattening but his version is loaded with vegetables and a seafood. Serve it over brown rice instead of the usual white rice.  Don’t be afraid of the long list of ingredients either. It’s not too scary, really! It will take longer to cut up and prep all of the veggies (where’s that private sous chef when you need one?) than to cook so be brave! You won’t be disappointed!

INGREDIENTS:

2 pounds shrimp/scallops, lobster, or other seafood, shelled, cleaned

3 tablespoons olive oil

1 onion, chopped

1 carrot, sliced

4 cloves garlic, minced

1 28-oz can tomatoes

1 6-oz can tomato paste

1 red pepper and 1 green pepper, coarsely chopped

½ teaspoon cayenne pepper

1 teaspoon parsley

1 teaspoon paprika

10 mushrooms, sliced

2 bay leaves

1 teaspoon oregano

1 teaspoon thyme

½ teaspoon Tabasco sauce

12 fresh okra, sliced

2 zucchini, sliced

1 stalk celery, chopped

3 tablespoons flour mixed with ½ cup cold water

DIRECTIONS:

1. In a large pot sauté the onion and garlic in the olive oil, until golden brown. Add the remaining ingredients except the seafood.

2. Cook over medium-low heat until flavors intermingle, about 30 minutes. Add the shrimp/scallops or other seafood. Cook just a few minutes until seafood is just done. Serve while still tender.

Serves 8-12

Emeril’s Seasonings at Home

Everyone is familiar with Emeril and his TV shows, books, food, restaurants and so on. Years ago he listed some of his spice recipes we could make at home by ourselves. I have made them in the past and they are of course terrific. Today I am going to give everyone the recipes for his Creole and Southwest Spice seasonings. They are very easy to make on your own and there is nothing weird or crazy in them so you will be able to find all the spices in your grocery stores or spice stores. Just remember to store them in airtight containers, especially in climates that can be humid, like Florida! All of the ingredients are ‘dried’ spices/herbs as well.

Emeril’s Creole Seasoning (shown below)

INGREDIENTS:

2½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon oregano

1 tablespoon thyme

DIRECTIONS:

Combine all ingredients, mix thoroughly and store in an airtight container.

Makes about 2/3 cup

Emeril’s Southwest Seasoning Spice

INGREDIENTS:

2 tablespoons chili powder

1 teaspoons ground cumin

2 tablespoons paprika

1 tablespoon dried oregano

1 tablespoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 teaspoon crushed red pepper

1 tablespoon salt

1 teaspoon black pepper

DIRECTIONS:

Combine all ingredients and store in an airtight container.

Makes about ½ cup

Juicy Soy & Garlic Infused Pork Chops

Yes there is such a thing as juicy pork chops. If you cook them the right way that is! My recipe is simple and takes only about 12 minutes to cook. I marinate them in the ingredients listed below a few hours or more before cooking. The longer the better. I make these quite a lot especially since I can get them at such a great price at BJ’s Wholesale Club. Using boneless pork loin chops also makes them juicier as they have a little fat on them.

Soy & Garlic Infused Pork Chops w/Cold Peanut Sesame Noodles

INGREDIENTS:

4 boneless pork loin chops (I usually get the ones that are about 1½-2 inches thick)

garlic powder

soy sauce (I use the light version)

paprika

DIRECTIONS:

1. Place pork chops in a container with a lid so they can be put in fridge to marinate. Poke  the pork chops with fork several times on both sides. This is so the soy sauce is infused better into the chops.

2. Sprinkle the pork chops liberally with the garlic powder and paprika on both sides.

3. Shake the soy sauce onto both sides of the pork chops until they are well coated and you have soy sauce in the bottom of container. Make sure they are all well coated.

4. Put in refrigerator for 2 hours or more. You can turn them once if you like to make sure the soy sauce gets all over.

5. Spray a broiling pan with cooking spray. Place pork chops on broiling pan and broil on high about 4 inches from the heat. Broil for 6 minutes and turn. Broil for another 6 minutes. Check the chops to make sure they are cooked through. You can use a meat thermometer also. I usually just cut them in the middle a little. If they need more cooking just cook for another minute. You don’t want to over cook!

Basic Chili Seasoning

Just as promised, here is a basic chili seasoning mix you can make at home! It’s easy and as with the taco seasoning you probably have these ingredients at home. About ¼ cup of the mix is usually good for chili, but add more if you want. I never buy the pre-packaged mix from the store anymore! Again if you don’t like it too hot put in less of the chili powder. Have fun with it!

Andrea's Black & Red Chili

INGREDIENTS:

¼ cup paprika

3 tablespoons seasoning salt

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons ground cayenne pepper (red pepper)

2 tablespoons seasoned pepper

2 teaspoons dried thyme

2 teaspoons  dried oregano


DIRECTIONS:

1. In a small bowl mix all ingredients together. Store in an airtight container.

Yield: About 1 cup of seasoning.

Basic Taco Seasoning

I don’t know about you but I really don’t like to use the packaged seasoning mixes much anymore. They are too full of preservatives and secret ingredients that make me uneasy. So I’ve started to make my own. You will probably have these spices on hand anyway so might as well put them to good use! I’ve researched many recipes for this and came up with a good combination that I like the best. This recipe also makes about 2/3 cup of seasoning. This way you don’t have to keep making it every time you need it! It’ll be on hand and you will know exactly what is in it. Store it in an airtight container. You can even save the old spice bottles and use them. If you like hotter spice you can always add more of the chili powder or if you find it too hot, cut the amount of chili powder. It’s your choice! Have fun!

INGREDIENTS:

¼ cup chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

2 teaspoons paprika

2 tablespoons ground cumin

1 ½ tablespoons crushed sea salt

1 tablespoon black pepper

DIRECTIONS:

1. In a small bowl mix all ingredients together. Store in an airtight container.

Yield: About 2/3 cup


**Coming Next Sunday: Basic Chili Seasoning

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