Jenn’s Cook Book

An adaptation from my Mexican Potatoes, this recipe combines the tastes of chili, smoked paprika, cumin, garlic and cayenne pepper with onion and potato.  

6 large potatoes
1 medium onion, chopped
1/4 olive or vegetable oil
2 tsp chili powder
1 1/2 tsp smoked paprika
1 1/2 tsp cumin
1 tsp garlic powder
1/2 tsp salt
1/2 tsp brown sugar
1/8 tsp cayenne pepper

Preheat oven to 425F

Wash and scrub potatoes. Use a knife to remove any bad spots and cut into wedges. Place all ingredients in a large, heavy-duty zip locked bag. Turn or shake bag until potato wedges and chopped onion are well coated in seasoning.

Grease a 13×9 inch baking pan. Spread potato mixture into an even layer. Bake for 30-40 minutes or until potatoes are tender (depending on the size of the wedges), stirring every 15 minutes or so.

To serve: top with sour cream, green onions, cheese, salsa, tomatoes, peppers, and/or bacon bits.

This 8-ingredient rub from Cooking Light magazine combines sweet (brown sugar, orange zest) with spicy (chili powder, coriander) and smokey (paprika, cumin). This rub works best on fatty fish such as salmon or on pork. Add an extra kick by using Hot Hungarian Paprika. This tasty rub in going in as a “Jenn’s Favorites.”

2 tbsp brown sugar
1 tsp chili powder
1/2 tsp orange zest
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp coriander
1/4 tsp salt
1/8 tsp pepper 

Combine all ingredients in a small bowl. Use rub generously on 1 1/2 lbs of meat.

This is a quick and easy dinner option using the Sweet Orange Rub with salmon fillets (from Cooking Light magazine). Instead of the usual lemon wedges, this dish is served with orange.

2 tbsp brown sugar
1 tsp chili powder
1/2 tsp orange zest
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp coriander
1/4 tsp salt
1/8 tsp pepper 
4 (6 oz) salmon fillets, skinned
cooking spray
1 large orange, cut into 4 wedges

Preheat broiler.

Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place fillets on a broiler pan coated in cooking spray. Broil 8-10 minutes or until salmon flakes easily when tested with a fork. Serve each fillet with an orange wedge.

Here is another option for the Sweet Orange Rub using pork chops (from Cooking Light magazine).

2 tbsp brown sugar
1 tsp chili powder
1/2 tsp orange zest
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp coriander
1/4 tsp salt
1/8 tsp pepper 
4 (6 oz) boneless pork chops
cooking spray

Preheat oven to 425F

Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of pork chops. Place pork chops on a baking pan coated in cooking spray. Bake 15 minutes or until done.

Here is a recipe I whipped up with the last of my Spicy Paprika Rub (see Sauces, Dips & Rubs category). I prefer using extra lean (4% fat) ground beef and skip draining. This is a  grown-up version of Beef & Mac from a can, but lower in sodium and much, much tastier.  If you don’t have macaroni, use another shaped pasta like shells, corkscrew, or small penne.

1 lb extra lean ground beef
1 small onion, diced
3 cups uncooked macaroni
3 (8 oz) cans tomato sauce with roasted garlic
1 heaping tbsp Spicy Paprika Rub, or to taste
fresh ground black pepper
1 cup shredded cheese, such as Monterey Jack or Cheddar

Bring a large pot of water to boil. Cook macaroni until al dente. Drain and add tomato sauce. Keep warm.

Meanwhile, brown and beef over medium-high heat until it crumbles and is no longer pink. Mix in paprika rub, coating beef. Saute 3-5 minutes or until beef mixture is mostly dry. Remove from pan and keep warm.

Saute onion until tender and translucent, about 3 minutes. Fold onion and beef into macaroni. Season with pepper as desired.

Serve in bowls topped with shredded cheese. Make it colorful by adding your favorite vegetables, such as sauteed mushrooms, zucchini, corn, or diced tomatoes.

Another adventure in Paprika-thon! I saw several recipes online for various forms of mashed potatoes with paprika, but none of them looked quite right. Here is my own variation:

2 lbs red skinned potatoes, washed and scrubbed
1 bay leaf
1 tbsp olive oil
1 small onion, diced
2 tsp minced garlic 
2 tsp smoked paprika
1 tsp sweet paprika
1/2 cup milk
salt and pepper, to taste

Cut potatoes into quarters. In a large pot, cover potatoes with water and add bay leaf. Over medium-high heat, bring water to a boil. Reduce heat to medium and boil for 20-25 minutes or until potatoes are fork tender.

Meanwhile, heat oil in a small frying pan or skillet over medium heat. Add onions and garlic, saute until onions are translucent and tender and garlic is golden, about 3 minutes. Keep mixture moist, if onions become dry add more oil. Add smoked and sweet paprika and saute until fragrant, about 1 minute. Remove from heat.

Drain potatoes and discard bay leaf. Add onion mixture, milk, salt, and pepper to pot. Using a masher or electric mixer, beat potatoes to desired consistency.

To make it spicy, add chili pepper or powder to onion mixture when sauteing, or use Hot Hungarian Paprika instead of smoked or sweet paprika.

Shown below, garnished with a sprinkle of sweet paprika.

Use the Spicy Paprika Rub to liven up pork chops. This is a quick and easy meal after a busy day.

4 boneless pork loin chops (1 1/2 lbs)
3-4 tsp Spicy Paprika Rub
2 cloves garlic, minced

Preheat oven to 425F

Coat a baking sheet with cooking spray. Use rub on both sides of pork chops and arrange in a single layer on baking sheet. Top with minced garlic.

Bake for 15 minutes or until pork is done, internal temperature should reach 150F.

These would also be great on the grill!

I recently purchased the book “Simply in Season,” which is a cookbook with recipes based on fresh produce available during each season of the year. The book encourages shopping at farmer’s markets and other local outlets. This particular recipe actually came from the Spring section of the book, but really it could be made year-round. The original recipe called for Tabasco sauce, but I substituted smoked paprika because, well, I’m obsessed with paprika.

2 tbsp garlic, minced
1 tsp oil
8 cups fresh spinach
8 oz light cream cheese (1/3 less fat), softened
1/4 cup milk
1/2 tsp smoked paprika
1/8 tsp salt

Saute garlic in oil for 2-3 minutes or until soft. Chop and add spinach to pan one handful at a time as it wilts. Add a little water if it begins to stick. Place cooked garlic and spinach in a blender or food processor.

Add cream cheese, milk, paprika, and salt. Cover and blend until smooth. Recipe states it can be served right away or heated through.

This mixture was quite thin at first. I refrigerated it, uncovered, for about 2 hours to thicken the dip and then warmed before serving. Best with tortilla or pita chips.

Here is a great, spicy rub from Everyday Food: Great Food Fast (from the Kitchen’s of Martha Stewart). This recipe makes 9 teaspoons total, which can be used for several meals. Rubs should be stored in a jar with a tight-fitting lid and can keep for up to six months if stored in a cool, dark location. This rub works best on fattier foods, such as salmon, skirt steak, pork loin, and whole chicken (but probably not chicken breasts). I used smoked paprika, but you could exchange some of that for hot paprika if you are feeling bold or sweet paprika to cut some of the heat.

4 tsp paprika
2 tsp course salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp allspice

Mix all ingredients in a small bowl. To use rub, use your fingers to rub the mixture on the meat, using 1 teaspoon for every 3/4 lb of meat. Rubs should coat food lightly. Unlike marinades, rubs can be used right before cooking or a couple hours ahead of time.

Another Jenn Original Recipe, and another adventure in Paprika-thon. If you do not have sweet paprika, add a small pinch of brown sugar. Thyme can be substituted for marjoram.

8 oz sliced mushrooms
1 tbsp honey
1 tsp sweet paprika
1/2 tsp marjoram
1/4 tsp salt
1/8 tsp pepper

Over medium-high heat, saute mushrooms in a pan coated in cooking spray. When mushrooms are almost done, add honey to mushrooms and saute 1-2 minutes. Add paprika, marjoram, and salt to pan (pepper will burn) and saute an additional 2-3 minutes or until mushrooms are done.

Serve as a side or on top of chicken or pork.