Ingredient: paprika

Spicy Chicken Lazone Pasta

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 Spicy Chicken Lazone Pasta
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Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
  3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter and cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
  4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
  5. Pasta
  6. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
  7. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
  8. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.
Recipe Notes

Original Recipe: https://whatsinthepan.com/new-orleans-chicken-lazone-pasta/

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Nutrition Facts
Spicy Chicken Lazone Pasta
Amount Per Serving
Calories 1408 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 39g 195%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 365mg 122%
Sodium 2295mg 96%
Potassium 482mg 14%
Total Carbohydrates 108g 36%
Dietary Fiber 6g 24%
Sugars 3g
Protein 78g 156%
Vitamin A 50%
Vitamin C 4%
Calcium 12%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Tandoori Chicken

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 Tandoori Chicken
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Course Main Dish
Cuisine Indian
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Course Main Dish
Cuisine Indian
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servings
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Instructions
  1. To a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
  2. Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes. (In a rush this step can be skipped, it just adds a little more flavor).
  3. In a large mixing bowl whisk together Greek yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper (I use 1 1/2 tsp salt and 1 tsp pepper).
  4. Add chicken thighs and toss well in mixture to coat evenly.
  5. Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
  6. Preheat a grill over medium-high heat to about 425 degrees.
  7. Clean grill grates and brush with oil.
  8. Grill chicken about 10 - 12 minutes per side for bone-in thighs (5 - 7 minutes per side for boneless thighs), while basting once lightly with oil if desired to reduce exterior drying, until chicken registers 165 on an instant read thermometer in center near bone.
  9. Let rest a few minutes off heat, serve warm with cilantro.
Recipe Notes

Recipe source: inspired by Serious Eats and Emeril Lagasse

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Nutrition Facts
Tandoori Chicken
Amount Per Serving
Calories 548 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 214mg 71%
Sodium 941mg 39%
Potassium 687mg 20%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 62g 124%
Vitamin A 31%
Vitamin C 14%
Calcium 10%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Tikka Masala

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 Chicken Tikka Masala
The national dish of Great Britain - who would have guessed! But it's tasty!
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Course Main Dish
Cuisine English, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine English, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  2. Cover and refrigerate for at least 1 hour, or overnight.
  3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  7. Enjoy!
Recipe Notes

Original Recipes:  https://tasty.co/recipe/homemade-chicken-tikka-masala

The comments for the original recipe were that the wooden skewers should be soaked to prevent burning, and that there should be more spice.  Since nothing is really spicy that I know of, I increased the seasonings by 50%.

Also, these can be air fried at 350F for 20 minutes, very tender and juicy, but didn't have the charred corners.  And we think maybe our oven runs a bit hot, so do please beginning checking after the first 15 minutes and adjust as needed.

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Nutrition Facts
Chicken Tikka Masala
Amount Per Serving
Calories 617 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 228mg 76%
Sodium 1683mg 70%
Potassium 866mg 25%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 9g
Protein 68g 136%
Vitamin A 58%
Vitamin C 53%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Shredded Beef

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 Mexican Shredded Beef
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Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
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Instructions
  1. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
  2. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
  3. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
  4. Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
  5. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
  6. Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
  7. Alternate recipe: I actually cooked this in my Foodi! Throw everything in the Foodi/pressure cooker together. My roast was actually 15.5 oz, just over 2" thick. I hear the thickness is the important bit. I cooked it on high pressure for 45 minutes, 10 minute natural release then released it all. Turned out amazing!
Recipe Notes

Original Recipe:  https://www.foxandbriar.com/slow-cooker-mexican-shredded-beef/

This type of meat will get tender buy cooking low and slow. If it seems too tough when you think it is done, try cooking for another 30-60 minutes, then check again. The longer you cook it, the more tender it will get.

Or use a pressure cooker!  Which is what I did, and it was amazing!  Tender and flavorful, and quick!

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Nutrition Facts
Mexican Shredded Beef
Amount Per Serving
Calories 354 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 0.0004g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 92mg 31%
Sodium 295mg 12%
Potassium 482mg 14%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 27g 54%
Vitamin A 8%
Vitamin C 5%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Beef Stroganoff

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 Easy Homemade Beef Stro
Really good - thanks to Nichole at thesaltymarshmallow.com for the recipe start! There are notes below on changes I've made to make it my own. And what Steve wanted. 🙂
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Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Slice the beef across the grain into thin strips. Salt and pepper the beef to taste.
  2. Melt half of the butter in a large skillet over medium-high heat.
  3. Brown the hamburger or sear the beef strips until browned on all sides. Remove from pan to a plate and set aside.
  4. Melt the remaining half of butter in the same skillet.
  5. Cooking the veggies: start with the onion, give them a couple of minutes to start turning a bit translucent, then add the garlic, give it all a stir or two, then add the mushrooms. The garlic shouldn't really take much longer than the mushrooms. Cook until it's all tender and smells amazing!
  6. Sprinkle the flour over the cooked vegetables in the skillet and stir for one minute.
  7. Turn the heat to low and whisk in the beef broth slowly.
  8. Allow the broth mixture to come to a simmer and thicken.
  9. Once the mixture has thickened, stir in the Worcestershire sauce, Dijon mustard, paprika, and sour cream.
  10. Stir in the beef and simmer over low heat for 5 minutes.
  11. Serve over hot cooked egg noodles.
Recipe Notes

Steve wants more sour cream flavor, so we're going to add more sour cream, and I'm increasing the bits for the sauce - I think it needs more sauce!  I also think I was perhaps a bit anxious about getting dinner done - or maybe just hungry - so I didn't cook down the sauce enough, so we'll be working on that too.  Sorry, I'm horrible with timing stuff, and really, really good with just dumping ingredients in, but I'll try to document this one a bit better.

Hope you enjoy!

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Nutrition Facts
Easy Homemade Beef Stro
Amount Per Serving
Calories 531 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 110mg 37%
Sodium 724mg 30%
Potassium 98mg 3%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 4g
Protein 35g 70%
Vitamin A 11%
Vitamin C 3%
Calcium 4%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Jambalaya with Shrimp, Chicken & Andouille Sausage

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 Jambalaya with Shrimp, Chicken &Andouille Sausage
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Cube and cook chicken until done.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  3. Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!

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Nutrition Facts
Jambalaya with Shrimp, Chicken &Andouille Sausage
Amount Per Serving
Calories 552 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 166mg 55%
Sodium 840mg 35%
Potassium 544mg 16%
Total Carbohydrates 67g 22%
Dietary Fiber 7g 28%
Sugars 8g
Protein 35g 70%
Vitamin A 72%
Vitamin C 231%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Stuffed Double Pork & Sage Baked Apples

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 Stuffed Double Pork & Sage Baked Apples
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Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Place bacon on a baking sheet and bake bacon in oven for 15 minutes or until crispy then chop into small pieces.
  3. While bacon is cooking, cut apples in half then use a melon baller to hollow out each apple then set aside.
  4. Place a large saute pan over medium heat. Add ghee and minced garlic.
  5. Once garlic becomes fragrant, add onion and ground pork.
  6. Brown pork and break into small pieces, then add celery, salt, garlic powder, paprika, cayenne, black pepper, red wine vinegar, sage and chopped bacon. Mix well until combined.
  7. Scoop mixture into each apple half. Top each apple with about 1 teaspoon of ghee on top of the mixture.
  8. Place in a baking dish and bake for 40-45 minutes until apples are tender.
Recipe Notes

Original recipe: http://paleomg.com/stuffed-double-pork-sage-baked-apples/

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Nutrition Facts
Stuffed Double Pork & Sage Baked Apples
Amount Per Serving
Calories 293 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 58mg 19%
Sodium 1109mg 46%
Potassium 326mg 9%
Total Carbohydrates 36g 12%
Dietary Fiber 8g 32%
Sugars 23g
Protein 24g 48%
Vitamin A 14%
Vitamin C 25%
Calcium 12%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Crock-Pot Pork Tenderloin

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 Crock-Pot Pork Tenderloin
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Servings
servings
Ingredients
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Rating: 5
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Instructions
  1. Put the pork tenderloin in the bottom of a slow cooker.
  2. Pour in water, bouillon, and Worcestershire sauce into the slow cooker.
  3. In a small bowl, stir together remaining ingredients. Sprinkle mixture over pork.
  4. Cover slow cooker and cook on Low for 3 1/2 hours. {If possible, flip pork over after 2 1/2 hours.}
  5. Place pork in separate container, cover tightly to keep warm.
  6. Place a small amount of the liquid in a small container with a lid, pour the rest in a saucepan.
  7. Mix the flour with the liquid in the small container and shake until well mixed. Add to saucepan and stir while heating, being sure to mix well and breaking up any lumps. Heat until thickened to your liking, stirring constantly.
  8. Or, if you're brave, you can add all of the liquid to the pan, and add the flour gradually and directly to it, whisking vigorously and constantly while heating to ensure flour is evenly distributed.
  9. Add the roast back to the gravy.
  10. Serve pork with the gravy - especially good over smashed potatoes.
Recipe Notes

Should be 140-165F internal temperature.

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Nutrition Facts
Crock-Pot Pork Tenderloin
Amount Per Serving
Calories 339 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 78mg 26%
Sodium 13145mg 548%
Potassium 660mg 19%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 33g 66%
Vitamin A 2%
Vitamin C 7%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan & Herb Roasted Potatoes

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 Parmesan & Herb Roasted Potatoes
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 450F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Cut potatoes into small cubes, about 3/8" - 1/2".
  4. Place potatoes in a medium bowl and toss with oil.
  5. Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl.
  6. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
  7. Arrange potatoes on prepared baking sheet, keeping to a single layer.
  8. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
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Nutrition Facts
Parmesan & Herb Roasted Potatoes
Amount Per Serving
Calories 188 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 11mg 4%
Sodium 652mg 27%
Potassium 639mg 18%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 1g
Protein 8g 16%
Vitamin A 7%
Vitamin C 46%
Calcium 15%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Cornmeal-Battered Oven-Fried Catfish

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 Cornmeal-Battered Oven-Fried Catfish
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 425°F. Coat a large nonstick baking sheet with cooking spray.
  2. In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
  3. Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
  4. Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with lemon wedges. Yields 1 fillet per serving.
Recipe Notes

https://www.weightwatchers.com/us/recipe/cornmeal-battered-oven-fried-catfish-1/5626a5f34236657004995b285

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Nutrition Facts
Cornmeal-Battered Oven-Fried Catfish
Amount Per Serving
Calories 404 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 80mg 27%
Sodium 965mg 40%
Potassium 500mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 3g
Protein 24g 48%
Vitamin A 8%
Vitamin C 2%
Calcium 12%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.