‘Tis the Season, Part 2: Smoked Paprika

In my previous post, I shared with you one of my favorite go-to seasonings, Everything Bagel Spice. Many of you offered up a lot of great tips and suggestions on the Dom’s Kitchen social media pages, and I thank you all for the comments! For today’s post, we’re going a little bit deeper into the flavor profile as I share with you another favorite seasoning of mine, smoked paprika.

Before we get into my recipe suggestions using smoked paprika, I’ll quickly explain the difference between smoked and traditional paprika. Paprika is a spice made of ground chili peppers, which has a bit of a ‘sweet-heat’ taste to it. Specialty spice shops offer different varieties of paprika, some being more sweet, and some bringing more heat. If you purchase paprika at a supermarket, it’s going to be a mild heat, semi-sweet version. It is a perfect accent to a variety of foods, such as soups, stews, poultry, fish, vegetables and sauces. It is a nice addition to dried rubs, and is often used as a garnish, sprinkled over potato salad and deviled eggs.

Smoked paprika is made with chili peppers that have been smoked before being ground. Smoked paprika offers up a bold and more outdoorsy flavor, reminiscent of a campfire. There is a lot more depth and flavor in smoked paprika, which also allows it to work well in recipes similar to the ones I mentioned above for traditional paprika…only on a more bold level. Make no mistake, there is a lot of difference between smoked and traditional paprika, and one should never be substituted for the other without expecting a different result in taste. Fore more in-depth reading on the comparisons between traditional and smoked paprika, visit www.pepperscale.com.

A lot of times when I use smoked paprika in a recipe, it is often a last minute decision. I’ll give my recipe a taste, and it’ll hit me that “oh yeah, smoked paprika will boost this up nicely!” However, two of my stand-by recipes that I used smoked paprika with are breakfast hash brown potatoes and Ground Turkey Sloppy Joes. We’ll start with the hash browns. 

Seasoned Hash Brown Potatoes

Whenever I make hash brown potatoes (I prefer the Ore-Ida frozen diced hash browns), I go with four basic seasonings – salt, pepper, onion powder and smoked paprika. The salt and pepper I add to taste, but I load up on the onion powder and smoked paprika. Sounds simple enough, right? But here’s the trick that I learned to really get the flavor cooked into the potato. I start by heating up a few tablespoons of canola oil in a pan (vegetable oil will work as well). Before I add the potatoes, I sprinkle some onion powder and smoked paprika onto the oil. As the oil heats up, it becomes infused with the flavors of the onion powder and smoked paprika. Once you add the potatoes, the flavor starts to cook into the potatoes immediately. I then add more seasoning to the top of the potatoes and let it cook over medium heat for a good 6-8 minutes, until the bottom starts to brown. As you flip the potatoes, the flavor will be well incorporated . You can adjust the seasoning to your liking until the potatoes are crips and golden brown.

Ground Turkey Sloppy Joes

If you cook with ground turkey, you know that it usually needs a little help in the flavor department. Even if you go with 93/7 mixture (meaning 93% lean and 7% fat), flavor enhancements are usually necessary. Not only does this recipe incorporate smoked paprika to help boost the flavor, it also includes fresh peppers, onions and garlic, along with some additional seasonings and spices. While I do enjoy a little bit of spice, my kids have a low heat tolerance. My workaround is to simply spice up my own serving with a few dashes of hot sauce. As always, I encourage you to adjust the flavor to your liking. Although it may be traditional to serve Sloppy Joes as a sandwich, we actually enjoy this meal topped with shredded cheddar, a dollop of sour cream, and a plate full of tortilla chips for dipping!

1lb ground turkey (93/7 mixture)
2 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
1 bell pepper (red or green), finely chopped (you can also use a hotter variety of pepper if you like)
salt and pepper to taste 
1/4 teaspoon ground cumin
1/4 teaspoon ground chili pepper (my preference is ancho chili pepper)
1 teaspoon smoked paprika
1 8-ounce can tomato sauce
1/4 cup barbecue sauce
(you can add additional seasonings or flavoring of your choice) 

Heat oil over medium heat in a large pan. Add the diced onion, sauté until onions start to soften. Add garlic and chopped bell pepper, stir together. Once the mixture starts to become fragrant, add the ground turkey. Stir together, let cook until the ground turkey browns. Drain liquid from the pan. Season to taste with salt and pepper.

Next, add the ground cumin, ground chili pepper and smoked paprika. Add the tomato sauce, stir together. Once the sauce starts to heat, stir in the barbecue sauce. Let simmer for about 10 minutes, until the sauce starts to thicken.

You can serve it as a sandwich, as a dip with tortilla chips, or even over pasta!

‘Tis the Season, Part 1: Everything Bagel Seasoning

During the recent COVID-19 quarantine, I was looking forward to having the opportunity to be creative in the kitchen and come up with some fun and interesting recipes to share with you. Unfortunately, like with most of you, reality had gotten in the way and grocery shopping became a strategic challenge, often leaving us with minimal ingredients available to purchase and work with. But as the old saying goes, when you have lemons, you make lemonade! 

Although this post does not feature a lemonade recipe, I would like to share with you some of my favorite seasonings that I have put to use quite often over the past months to add a little extra creative zing to some of the most basic dishes you could think of. While the seasonings that I’m about to share with you were purchased from Trader Joe’s, there are variations available in most grocery stores. But if you do find yourself at a Trader Joe’s, I highly suggest you seek out these seasoning favorites!

Because I have come up with a list of recipe suggestions, I though it would be best to break them up over two separate posts. For today’s post, I will be sharing recipes using Everything Bagel seasoning. As I mentioned above, this seasoning is available in a number brands. My favorite is Trader Joe’s Everything But the Bagel seasoning, because it has sea salt in the mix, whereas the Spice Hunter’s Everything Bagel Crunch seasoning that I also have on hand is salt-free. The remaining ingredients are the same: sesame seeds, garlic, black sesame seeds, onion and poppy seeds. Of course, adding your own sea salt is an easy adjustment to make if the salt-free brand is the only one that you can find.

When I purchased this seasoning, my first thought was, “well, I guess I’ll have to learn how to make bagels now.” But the truth is, this seasoning is very versatile and very flavorful. The seedy taste and texture can really bring out interesting new dimensions in many different dishes. 

For my first attempt at using it, I decided to stick with the dough/bread concept by adding it to the crust of a stromboli. My home made stromboli has been one of my staples for decades, so I don’t tamper with the recipe. After rolling up the dough, I give it a light hit with cooking spray and then sprinkle with Italian seasoning. The addition of  the bagel seasoning sprinkled on top really gave a nice flavor to the dough. The taste really comes into play when added to a spinach stromboli. Garlic is a great flavor booster to spinach, so the taste of the everything bagel seasoning makes for a really nice combination.

My next attempt at using the everything bagel seasoning was with oven roasted broccoli. Broccoli has always been one of our regular go-to vegetables. Instead of the usual steaming or sautéing, I wanted to give oven roasting a try. Oven roasting broccoli works best with fresh chopped broccoli. Frozen broccoli that is steamed or defrosted carries a lot of moisture, which slows down the roasting process. If you only have frozen broccoli on hand, you can defrost or steam cook it ahead of time to make it soft, but be sure to pat it dry with a paper towel before roasting. Once your broccoli is chopped and ready for the oven, simply toss it with just a bit of olive oil (enough to lightly coat all of the pieces) and sprinkle with the everything bagel seasoning. Place it on a parchment lined baking sheet and bake at 400 degrees for 20 minutes, until the broccoli tips start to brown. Of course, you can sprinkle the seasoning on steamed or sautéed broccoli as well. But the roasting method brings out a nice nutty flavor to the broccoli. The seasoning boosts this nutty flavor all the more. Honestly, my kids have asked for second helpings when broccoli is prepared this way. Win-win!

My third favorite way to put the everything bagel seasoning to use is as a salad topper. I’ve added it to a fresh cucumber, tomato and cheese salad (feta or provolone are my two cheese suggestions), and I’ve used it as a seasoning with a grilled kale and tomato salad. Simply add the seasoning to either of these salads as you combine all ingredients and gently toss with some olive oil to evenly coat. The seasoning adds a zesty flavor to an already light and lively cucumber tomato salad drizzled with balsamic (or even better, a balsamic glaze). If you are using it for the roasted kale and tomato salad, the heat intensifies the flavor as the seeds gently roast onto the kale. My favorite method of doing this is using a grill basket, letting the seasoned kale and tomatoes roast over a medium flame until the kale starts to char. Once done, I like to add a bit more olive oil and a sprinkle of parmesan cheese. It’s a summer grill-out staple in my house!

That’s where I’ve gotten so far with this fun and versatile seasoning, but I am looking forward to experimenting more with pastas, marinades and bread coatings. As I do, I will be sure to share my adventures with you.

Next week, I will be sharing more of my favorite seasoning suggestions and recipes! 

Chicken Meatball Soup with Creamy Lemon Rice

This recipe started with the intentions of making a simple lemony chicken broth-based soup. As I began to build on the ingredients that I wanted to include, the recipe took on a rich and creamy life of its own, and I was very pleased with the results. The beauty of this recipe is that its texture can be adapted depending on the ingredients that you choose and how they are incorporated.

Being that we are currently living through these strange and uncertain times where grocery shopping can be difficult and frustrating, I focused on using as many basic and common ingredients as I possibly could. Pretty much all of the ingredients in this recipe are standard, however I have given suggestions for substitute ingredients in case you do not have certain items on hand.

Let’s start with the liquid base. I used 4 cups of low sodium chicken broth, adding 1 cup of evaporated milk (which I happened to have on hand in my pantry). The evaporated milk will help thicken the broth and add a bit of a sweet creaminess. If you don’t have evaporated milk, but would still like to give a creamy texture to the broth, you can use 3/4 cup whole milk plus 1/4 cup half and half. Or if you prefer to go a non-dairy route, you can use a cup of almond, soy or coconut milk. If you are looking for a more liquidy, not-so-creamy broth, just eliminate to milk all together, and add another two cups of broth – 6 cups total.

The rice that you choose – and how you decide to incorporate it – will also have an effect on the recipe. I chose to use white rice, and decided to cook the rice in the broth to create a thick and creamy, risotto-like texture. The cooked white rice will absorb much of the liquid, so you may have to add more liquid if necessary. The cooked rice also absorbs much of the seasoning and flavor, which is why I prefer this method. If you want to use white rice but are not looking for a very thick texture, you can cook the white rice on its own and add it to the simmering broth before you are ready to serve it.

You can choose to use a different type of rice or grain all together, like a wild grain rice or quinoa. You can also decide to cook the rice or grains directly in the broth, or cook it on its own and add it to the simmering broth. If you decide to cook the rice or grains in the broth, it will take a bit longer to cook, and it will not thicken up the broth as much as the white rice would.

When using meatballs in soup, my personal preference is chicken meatballs. They are a bit lighter than traditional meatballs, and still carry the flavor that shredded or chopped chicken would add to a soup. Also, meat supplies can be sparse in the grocery stores during this time of quarantine. You may find ground chicken to be more easily available than ground beef. Of course, you can use whatever ground meat you prefer when making this dish!

As you can see, your choice of ingredients can take this dish into a number of different flavorful directions, and any of them would be quite tasty and enjoyable!

For the Chicken Meatballs:
1 lb ground chicken
1 large egg
1/2 cup breadcrumbs
1/4 cup grated cheese (parmesan or pecorino romano)
1/4 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees and line a baking sheet or baking dish with parchment paper. Combine all ingredients in a mixing bowl, mix well. Roll the mixture into 1/2 inch to 1 inch size meatballs, depending on your preference. Place the meatballs on the baking sheet or dish, lightly spray with cooking spray. Bake for 20-25 minutes or until the meatballs start to brown. Remove from oven, set aside.

For the Soup:
4 cups chicken broth (plus additional broth or water if necessary)
1 cup evaporated milk *
*(If you don’t have access to evaporated milk, you can use 3/4 cup whole milk plus 1/4 cup half and half, or either almond, soy or coconut milk. Or you can use 2 additional cups of broth if you do not want a creamy texture.)
2 tablespoons olive oil
1 tablespoon butter
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon lemon zest
1 lemon, sliced (optional, for additional lemon flavor)
1 cup uncooked white rice
1 tablespoon fresh thyme**
1 tablespoon parsley**
** (You can substitute 1 tablespoon Italian seasoning and/or oregano if necessary)
Salt and pepper to taste

Heat the olive oil and butter in a large pot over medium heat. Once melted, add the carrots, celery, onion and garlic. Stir occasionally, let cook until fragrant and tender, about 3-4 minutes. Add lemon zest, stir together until you get a lemon fragrance, about 1 minute.

Add the chicken broth, evaporated milk (or whatever substitutes you decide on), lemon slices*, thyme and parsley. If you do not have thyme or parsley on hand, you can use a tablespoon of jarred Italian seasoning and/or oregano. Bring the soup mixture to a boil, stirring occasionally.
*The lemon slices are optional. The longer you keep the lemon slices in the soup, the more lemony the soup will taste. You can remove the lemon slices at any time, depending on your taste preference.

Add the chicken meatballs and uncooked rice to the boiling broth. If you prefer to add cooked rice, prepare it on its own and set aside, adding the rice during last 5 minutes of simmering the soup. Reduce heat to a simmer, continuing to stir occasionally. Let simmer for 20-25 minutes or until the added uncooked white rice is cooked (slightly longer if you are adding uncooked wild grain rice or other grains to the soup).

Season with salt and pepper. Serve immediately and enjoy!

Mediterranean Farro Salad with Lemon Basil Vinaigrette

I’ve decided to start 2020 off with a healthy and tasty recipe for my food blog. The backbone of this recipe is farro, which is an ingredient that I haven’t used much of in the past, but I’m sure will now be part of our regular rotation. For those of you who are not familiar with farro, it is an ancient grain that is a great substitute for brown rice. It has a nutty taste and a bit of a chewy texture, and is a great source of protein and fiber. It is also an excellent ingredient in soups and makes for a really nice salad…hence this recipe!

There are many different ingredients that you could incorporate into a farro salad. Anything from kale, apples and chicken, to feta cheese, tomatoes ore even blueberries would work well. I decided to go the Mediterranean route and add artichoke hearts, tomatoes, black olives and chopped fennel, topped with an easy to make lemon basil vinaigrette. For those not familiar with fennel, it is a crunchy, celery-esque herb that is actually part of the carrot family. It’s taste pops with the flavor of black licorice. It is rich in protein, fiber, vitamins and minerals. It is a great addition to salads, and really helps balance out this recipe well.

This salad is actually very similar to the Mediterranean Couscous Salad that I often make in the summertime. The farro is a bit more hearty and flavorful than the couscous, which makes this a great salad for this time of the year…although either option is a good choice!

Mediterranean Farro Salad with Lemon Basil Vinaigrette

8 ounces farro
1 6.5 ounce jar marinated artichoke hearts, chopped
1/2 cup cherry tomatoes, halved
1 4 ounce can sliced olives
1 fennel bulb, chopped (for tips on how to chop fennel, click here)

Prepare the farro according to the instructions on the package. Set aside to cool. Stir in the remaining ingredients. Top with lemon basil vinaigrette, stir well. You can make and refrigerate the salad ahead of time. It is best served at room temperature.

Lemon Basil Vinaigrette
1/2 cup olive oil
1 clove garlic, minced
1/4 cup fresh chopped basil
juice and zest of 1 lemon
1/2 teaspoon dijon mustard
salt and pepper to taste
1/2 teaspoon sugar (optional)

Combine the garlic, basil, lemon zest and juice, and dijon mustard. Slowly drizzle the olive oil into the mixture, whisking to incorporate. Adjust the flavoring with salt and pepper to your liking. You can add sugar for a sweeter taste. The dressing can be used immediately or refrigerated for up to three days.