Proper Use of Paprika: Think of the Children!

On Friday Bob and I took my uncle to Dunkin Donuts, where I saw the cutest t-shirt.



Little did I know that I'd be reminded of it on Saturday....

Saturday I went to the Supermarket, and while I was there, I was looking for paprika. You will not believe what they did! They hid the Pride of Szezed brand Paprika! I know! What a dasterdly deed! The domestic brands of paprika were in plain site, but I had to move stock around on the TOP SHELF to find the good stuff.

That's when I realized that friends don't let friends buy inferior paprika, either! And you, our blog readers, are our friends. The title of our blog suggests our love for paprika...really, you could add it to anything except dessert and coffee! My daddy used to add paprika to my baby food!

Folks, I don't care what coffee your drink. Really. I used to feel that Starbucks was only slightly better, but cost a heckuva lot more, but since then, the price of coffee at Dunkin Donuts went up. So really, do what you want there. I personally prefer to make my own pot. Of coffee...

But you must take care in the brand of Paprika you buy. It's for the good of the children...




My friend Wendy has a blog carnival called Life is Funny that she posts every Monday. Come check it out, and join the fun. Weeeeeeee!

Lemon Basil Pasta

Unless it is this.

This is something I make when it is too hot to cook (which it has been) and while a stove is required, it's ready in about 15 minutes so I hardly consider that slaving over a hot stove.

My zucchini and squash aren't quite ready yet so I had to buy some, but yes, that is my home grown basil and it is pretty darn fantastic. (With the leftover pasta, I whipped up some homemade pesto and mixed that in the next day. Good stuff.)

Lemon Basil Pasta
1 Medium Zucchini, Sliced
1 Medium Yellow Squash, Sliced
3 Cloves Garlic, Minced
1/2 Cup Fresh Basil Leaves, Chopped
1 Lemon, Zested and Cut In Half
1/4 Cup Extra Virgin Olive Oil, Plus 2 Tablespoons
1 13 oz Box of Multigrain Penne Rigate Pasta
Salt and Pepper
Parmesan Cheese, Freshly Grated

Cook pasta according to directions (until al dente), drain and set aside.

In a bowl, combine lemon zest and the juice of the lemon. Slowly whisk in olive oil. Add to pasta and toss to coat.

In a skillet, heat the two tablespoons of olive oil and add garlic. Heat for about 30 seconds and add zucchini and squash. Saute until vegetables are slightly crisp. Remove from heat and stir in basil. Add to pasta and stir. Top with fresh Parmesan and salt and pepper to taste.

Beer Bratwurst and Sauerkraut

Okay people, a recipe blog is not the right place for a life is funny post? Tough toenails! I had TWO glasses of scotch with honey, and I will post where I darn well please. Or at least where I have access!

Today mom wasn't feeling well, so I called Bob at work, and told him to come home with something simple to cook. I was supposed to go grocery shopping, but wasn't going to leave mom alone when she is sick. I had nothing in the house to cook. Nada. Zilch. Nunzig. Get the picture. I told him to bring home anything he wants that take less than thirty minutes to cook. The man of the house brought home bratwurst. An excellent choice. But did he bring home any side dishes to go with that. NO! HE DIDN't! He just figured we'd eat brats and bread. HELLOOOOOOOO! I'm on Atkins! I don't do bread! So I went to my cupboard, and found an emergency stash of sauerkraut. Who keeps an emergency stash of sauerkraut? Apparently I do, because there it was!
I made my famous (or infamous, depending the source) Microwave Beer Brats!
The recipe is:


Beer Brats with Sauerkraut
1 pound (or more, who cares so long as they fit in the container) fresh bratwurst
1 bottle of beer (the cheaper the better. Who wants to cook with expensive beer?)
1 can of sauerkraut.


Put brats in a microwave container. Pour beer over brats. Cover. Microwave on high for 10 minutes. Stir brats. Microwave on high, covered for another 10 minutes. Add sauerkraut and cover without heating for another 5 minutes. Serve. If your microwave is does not have a turntable, rotate the container about three times during the cooking time.

Why did I post this on life is funny? The fact that I have an emergency stash of sauerkraut is giving me the giggles...since my second glass of scotch and honey...

Potato Salad

OK, today's recipe is brought to you by my Captain Obvious persona.

You see, during the summer, I NEVER buy Potato Salad. I don't trust the stores to have properly refrigerated it upon delivery. If mayonaisse is left out for a couple of hours during the summer, say goodbye pool, hello salmonella.

My family, however, likes potato salad. They especially like my aunt's who was kind enough to give me her recipe. I trust me and my own kitchen, so I make my own potato salad during the summer.

Potato Salad.
Ingredients
*Six large Idaho Potatos (My aunt boils them. I prefer to bake them. It is easier, and the salad tastes more potatoey.)
Three hard boiled eggs, chopped
1 hard boiled egg, sliced
1 cup of mayonaise (Captain Obvious suggests less if you prefer it drier, and more if you prefer it creamier)
1 Tablespoon of Paprika
*Red potatoes are also good. They give an entirely different flavor, as do Yukon Gold. These are smaller potatoes, so Captain Obvious suggests you use more..
Peal the skin from the cooked potato. Cut it into small pieces. Mix in the chopped hard boiled eggs. Add the mayonaisse, and mix. Place the sliced hard boiled eggs over the potato salad. Sprinkle the paprika over it. Refrigerate until serving.


I hope you enjoy this family recipe. As is true of most of my family recipes, you have to use your own judgement to determine your own family's preferences. But then, isn't that what we all do with any of our recipes?

Eggs With Black Bean Salsa

Yesterday, I posted my recipe for Black Bean Salsa and since I love a good breakfast, this is one of my favorite ways to enjoy it. Here's how I prepare it.

Eggs With Black Bean Salsa
1 Whole wheat tortilla
2 Eggs, cooked to your preference
2/3 Cup Black Bean Salsa
Salt and pepper to taste

Heat the tortilla in a skillet over medium heat, turning once. Prepare two eggs however you like them (I prefer mine sunny side up or over easy). Put tortilla on a plate and spoon 1/3 cup of Black Bean Salsa over. Top with two eggs and the remaining 1/3 cup of salsa.

Black Bean Salsa

This is an extremely easy salsa to make and I've been known to use it as a side 'salad' as well. Make sure you don't skimp on the fresh lime juice. That's what gives it the zip.

Black Bean Salsa
1 14oz can Black Beans, rinsed and drained
1 Cup frozen corn, rinsed and drained
2 Medium tomatoes, diced
4 Green onions thinly sliced
1 Jalapeno, finely diced
1/4-1/2 cup chopped cilantro
1 Tablespoon white vinegar
1 Teaspoon ground cumin
Juice of one lime (two is better)
Salt and pepper to taste

In a large bowl, combine all ingredients except cilantro and mix well. Stir in cilantro. Cover and refrigerate at least one hour before serving so flavors can mix. Serve with chips or as a side dish.

Tortilla Soup

Tortilla soup can be made a hundred different ways and I think I've tried them all. I finally came up with a recipe that I like (and one that my kids will eat) plus it's fairly easy to make.

Tortilla Soup
2 tablespoons olive oil
1 small sweet onion, diced
1 small red pepper, diced
1 jalapeno, seeds removed and diced
4 cloves garlic, chopped
5 corn tortillas, quartered
1 cup frozen corn
1 14oz can diced, peeled tomatoes, not drained
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro leaves
4 cups chicken broth

In a large stock pan, heat oil. Add onion, pepper, jalapeno and garlic. Cook, stirring often until slightly softened and then add the tortillas. Cook until tortillas begin to soften and brown. Add corn and tomatoes with juice. Cook for another 3-4 minutes, stirring often. Add spices, cilantro and chicken broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and allow to cool about 15 minutes.

In a food processor or blender puree cooled soup, working in small batches (about 2 cups at a time.) Reheat over stove. Can be served topped with any of the following: sour cream, cilantro, diced cooked chicken and crumbled tortilla chips. 8 servings.