Ingredient: Smoked Paprika

Smokey Red Lentil Hummus

Smokey Red Lentil Hummus
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A smoky take on hummus. Great with veggies or pita chips. It is a little bit lighter and creamier version of the traditional chickpea recipe.
Servings
12
Servings
12
Smokey Red Lentil Hummus
Print Recipe
A smoky take on hummus. Great with veggies or pita chips. It is a little bit lighter and creamier version of the traditional chickpea recipe.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Bring the lentils and garlic to a boil in about 3 cups of water. Reduce heat to simmer, cover and cook until "mushy" about 15 minutes. Drain well and allow to cool.
  2. Combine all the ingredients in a food processor or blender. Process until smooth, scraping down the sides as needed. Taste and adjust any or all of the seasonings.
  3. Scrape into a bowl. Cover and chill at least 2 hours. Serve with veggies and/or pita chips.
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Not Just Another Chicken Marinade


Not Just Another Chicken Marinade
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Not Just Another Chicken Marinade
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Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake until well combined.
  2. Pour over about 1 pound of boneless chicken pieces of your choice. Allow to marinate in the refrigerator for at least 4 hours. Drain and grill until done based on chicken pieces.
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Cauliflower Mac & Cheese

Cauliflower Mac & Cheese
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Servings
4
Servings
4
Cauliflower Mac & Cheese
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until just al dente. Add the cauliflower and cook 2 minutes more. Drain and set aside.
  2. Melt the butter in a medium saucepan. Add the shallots and cook until they begin to soften. Add the flour and stir to form a roux. Cook for 2 minutes.
  3. Gradually add the milk, stirring constantly. continue to cook stirring constantly until the sauce comes to a gentle bubble and thickens.
  4. Remove from the heat and add in the cheese, stirring until it is melted. Add the paprika and cayenne and taste for seasoning. Add what it needs.
  5. Combine the cheese sauce with the pasta, cauliflower, and prosciutto (if using). Pour into a 2 quart casserole that has been lightly coated with cooking spray.
  6. Cover with foil and bake at 350 degrees for 25 minutes, until the sauce is bubbling.
  7. Sprinkle with the fried onions and bake uncovered another 5 - 7 minutes until the onions are golden brown. Allow to rest 10 minutes before serving.
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Sweet Potato and Cauliflower Hash

Sweet Potato and Cauliflower Hash
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Servings
3
Servings
3
Sweet Potato and Cauliflower Hash
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Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat a large skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add the sweet potato, cauliflower and onions and toss to coat with the oil.
  2. Cook the vegetables, tossing occasionally until they are golden brown.
  3. Add the paprika and cook several minutes more. Add the prosciutto and continue to cook until heated through.
  4. Taste and add salt and pepper as needed. Serve.
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Halloween Hash, Redux

Halloween Hash, Redux
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Servings
3
Servings
3
Halloween Hash, Redux
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Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the oil in a large skillet. Add the sweet potatoes. Allow to cook undisturbed for 3 to 4 minutes.
  2. Turn the potatoes and add the onions. Cook undisturbed for another 3 - 4 minutes. Continue to cook 5 minutes more, gently stirring occasionally.
  3. Add the peppers, garlic, and spices and cook a few minutes. If things seem to be getting too dry, add a little chicken stock as needed.
  4. Add the cranberries, salad dressing, and a bit more chicken stock (if needed). Cook until everything is tender and nicely browned. Stirring occassionally
  5. Stir in the drained beans and cook until they are heated through.
  6. Divide between two or three shallow bowls. Top with the crumbled goat cheese and serve.
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