Tag Archives: paprika

Green Beans, Sausage & Sweet Tomatoes

Are you short on time and want to prepare a wonderful dinner?  As they say necessity is the mother of many inventions,  but don’t let the lack of time deprive you and your family from enjoying a delicious dish! Nowadays you markets have an assortment of chicken sausages. They have less fat than the traditional pork sausage and come in varieties such as apple and spice, smoked paprika, and if you like it spicy andouille and jalapeno!  Use fresh vegetables ( or a shortcut with frozen ones) and inexpensive  Queso Blanco and you’ll make a great  dinner for any time of the year.


2 cups pole or green beans, blanched ( use frozen for a shortcut)
2 smoked chicken & apple sausages chopped
1 cup cherry tomatoes, cut in halves
1/2 cup Queso fresco diced
2 Tbsp olive oil

Brown the sausage in a skillet with the olive oil, take the sausage out, keep warn.; lower the heat and place the tomatoes and queso in the drippings, stir gingerly till queso starts to melt.

Arrange the beans on a serving dish, layer on top the sausage and the tomato-queso mix. Serve with spicy tortilla chips for a snack, or over whole wheat pasta fir a dinner.

Baked Potato Chips


We LOVE potato chips! We love the crunch, the taste and , like any finger food how much fun the are to eat! It is believed that the first potato chip (as Americans know them) appeared in the 1950’s.  Potato Chips come in baked or fried versions. Most commercial versions are fried in soybean oil and laden with salt.  So we tried to produce a chip just as delicious without as much oil by baking them in a mix of olive  and canola oil. The result: delicious! We flavored ours with sea salt, freshly ground black pepper and rosemary, or try using paprika for a fun twist.

Ingredients ( for 2 LARGE portions)

2 medium potatoes sliced in setting 1 on a mandolin
1 tsp olive oil 
1 tsp canola oil
salt and pepper to taste


Preheat oven to 375 degrees, and arrange rack to middle.  Meanwhile, toss potatoes with the oils and gently mix with both hands  trying not to break the thin potato slices. Place a sheet of aluminum foil on a baking sheet. Sprinkle sheet with salt and pepper. Arrange slices on sheet, not letting overlap or touch. Sprinkle top with more salt and pepper. Place in oven and bake for 15-20 minutes or till the sides begin to toast, remove from oven and turn potatoes once with the help of a spatula or cooking tongs. Bake for 3 more minutes and remove from oven.  If you like ,sprinkle with rosemary or the spice of your choice.  Let cool and enjoy!


Pan Gravy

Roasted meats are not the same without a good Gravy. Over the years of trying ( and feeding the family) we noticed that the tastiest gravy  came by incorporating the drippings of the cooked meat . It accentuates the favor of the meat and ties in perfectly with the typical trimmings: mashed potatoes, roasted vegetables, and the bird!  

Gravy is very easy to make and takes very little time, and, it has NO LUMPS! The trick to smooth gravy is to dissolve the cornstarch with a little liquid before adding to the hot gravy,. If one of guests has seafood allergies, omit the Worcestershire Sauce since  it contains anchovies. Use an extra shot of sherry instead.


Ingredients: for 4 cups

drippings from a roasted turkey or other meat
plus enough broth or water to make 4 cups of liquid
1/2 tsp dried thyme
1 tsp paprika
2 Tbsp cornstarch
2Tbsp Worcestershire sauce ( Omit for fish and shellfish free, use 2 TBSP) extra sherry)
2 tsp sherry

Place the pan drippings with the sherry and the Worcestershire sauce ( if using)  in a large sauce pan over medium heat. Stirring constantly,  add the paprika and the dried thyme .

Take a 1/4 of the liquid into a small bowl and stir in the cornstarch  till it dissolves. Add the mixture to pan , stir in and let boil.  Lower the heat and continue to cook while stirring till it thickens and is bubbly. Test for salt & pepper. Serve over mashed potatoes and or roasted turkey. Enjoy!

Paprika Potatoes Tapas

Three lovely ingredients, that’s all it takes to make this dish: potatoes, smoked Spanish paprika and a good olive oil for drizzling.

Potatoes are America’s favorite vegetable, and why not? They available year round , versatile, delicious and easy to cook and eat. Although indigenous to the American continent, potatoes are grown and eaten world wide. There are many varieties and colors, we used small red “boiling potatoes” for this dish.

The potatoes were washed and  boiled (skin on) in salty water and left to cool to room temperature before slicing.

Smoked Spanish paprika are actually peppers which have been smoked with oak and then dries and ground . This paprika infuses the aroma of the typical of Spanish cuisine. It comes in sweet, bittersweet hot and extra hot. We used the sweet variety, but the recipe works well with any type.

Ingredients:( for a tapas portion for four)

4 boiled potatoes room temperature
1/4 tsp Spanish paprika
3 Tbsp olive oil to drizzle
salt and pepper to taste


Wash potatoes with a vegetable brush till clean. Boil potatoes (skin on) in salty water till fork tender. Drain and let cool to room temperature. Slice 1/3 inch thick slices and place on plate, sprinkle with the paprika, salt and pepper to taste. Drizzle with a good quality extra virgin olive oil.
We used a sliver of green onion as garnish, this gave a wonderful hint of flavor.


Serve with grilled chorizo or any of your favorite tapas, Enjoy!


Baked Cauliflower


Even if you or your family hates cauliflower, they will love this tasty baked dish. A dear friend, Linda Hooker, created this recipe and it has been a favorite at the dinner table. If you omit the corn flakes, it becomes a unique low-carb replacement for potatoes gratin.

1 medium head of cauliflower, broken into florets
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green pepper
1/4 chopped sweet red pepper
1 tsp. salt
1/4 cup grated parmesan cheese

Cook cauliflower for about 5 minutes or until crisp tender, drain.
Combine first 7 ingredients, mix well, transfer to a greased 2 quart baking dish. Sprinkle with parmesan and paprika. Bake uncovered at 325 degrees for 30-35 minutes or until heated through.

6-8 servings unless it’s my husband then it serves 1 1/2 people.