paprika – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Creole Rice Skillet with Andouille Sausage https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/ https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/#comments Tue, 12 Mar 2013 19:19:26 +0000 http://www.ovenloveblog.com/?p=2541 creoleskillet4

I heart quick dinners. Don’t we all?

Some nights there just isn’t time to mess around with the oven and the pots and the pans and the measuring cups and the nonsense.

Some nights I just pull out the cast iron and see what happens.

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The night I made this skillet, I was lucky enough to have some cooked rice, some beans and some Aidell’s Cajun-Style Andouille Sausage* hanging around. So creole/cajun/jambalaya-style skillet it was. It came together lightening fast since the rice and sausage were already cooked, but it wouldn’t take more than 20 minutes to get that taken care of, so still a quick dish in my book.

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This one was a winner for the adults in our household, but it was a bit spicy for the kids. If you want to make a kid-friendly version, I would go easy on the spices and use a milder variety of sausage. Still a yummy combo, I’m sure.

If you’re not really into the cajun/creole thing, maybe try Italian sausage and cannelini beans or really anything else from the pantry or fridge that sounds good to you. That’s the best part about skillet dinners- you can just throw more stuff in until it looks like a meal. (Spoken like a true food professional, amiright?)

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*P.S. This post is not sponsored by Aidell’s, I just like them! They are the best option at my local grocery store for natural link sausages.

2.5 from 2 reviews

Creole Rice Skillet with Andouille Sausage
 

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The prep time includes cooking the rice and sausage.
Author:
Recipe type: Main Dish
Serves: 4

Ingredients
  • 1-2 tablespoons grass-fed butter or lard
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cups cooked rice, any variety
  • 4 andouille sausage links, cooked and chopped
  • 1½ cups or 1 drained and rinsed can of red kidney beans
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon paprika (I use smoked paprika but any kind will do)
  • ¼ teaspoon red pepper flakes or cayenne pepper (or both)
  • 1 teaspoon oregano
  • 1 teaspoon thyme

Instructions
  1. In a cast iron skillet, heat the butter or lard over medium heat. Saute the onion and bell pepper until they begin to soften.
  2. Add the rice, sausage and red beans. Stir and let cook until warmed through.
  3. Add the spices and stir until completely coated. Serve warm in the skillet.

 

]]> https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/feed/ 4 Slow Cooker (Crockpot) BBQ Ribs https://www.ovenloveblog.com/slow-cooker-crockpot-bbq-ribs/ https://www.ovenloveblog.com/slow-cooker-crockpot-bbq-ribs/#comments Tue, 21 Aug 2012 13:37:00 +0000 http://www.ovenloveblog.com/slow-cooker-crockpot-bbq-ribs/
Yesterday was an exciting day in the Oven Love house!
I made RIBS. On a MONDAY. With little to no effort.
It was like the Twilight Zone.
Blogger confession: I think I’ve only eaten ribs, like, 2 times in my life before this?
They always seem like they would be tasty.. but when I see people eat ribs, it just looks like more trouble than it’s worth. And a mess. And fatty, low-quality meat. Ugh.
But THESE ribs.. they are something to write about. They came from our grass-fed half-hog, so no worries about low-quality for us. There is usually a little more time between when we eat a meal and when it gets posted, but I had to share these with you ASAP. You need them in your life!
Here’s what to expect: rub the ribs with spices, let cook all day, then reduce your sauce, baste your ribs and broil for less than 10 minutes. Minimal effort for you, big reward for your tummy.
I had to be super careful getting these out of the slow cooker because they were so tender (notice the pile of meat in the background of these pictures- that rack did not make it out without falling apart completely.. YUM). You could probably skip the broiling step if you’re pressed for time, but I wouldn’t if I were you- the natural sugars in the sauce carmelize and make the most amazing crust. You don’t want to miss it.
Needless to say, I am a big fan of this method!
Ribs will probably still be a rarity around here, but the next time I find myself with some.. you better believe they’re headed straight for the slow cooker.
Slow Cooker (Crockpot) BBQ Ribs
 

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with inspiration from My Life As A Mrs, Mmm is for Mommy, Foodie Crush and Spicy Ice Cream
Author:

Ingredients
  • 1 full rack or 2 half racks pork ribs, preferably pastured (or whatever fits in your slow cooker!)
  • 1 tablespoon paprika (I used sweet this time, but you can use a combo of sweet and smoked paprika)
  • 1 tablespoon unrefined sugar (like Sucanat)
  • ½ teaspoon black pepper
  • ¼ teaspoon chile powder (I used Ancho chile powder)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • 1 cup of your favorite barbecue sauce (I used my homemade peach and plum BBQ sauce- I wish I had written down the recipe, it is so good!)

Instructions
  1. Pat your ribs dry with a paper towel. Combine all of the spices (paprika through oregano above) and rub onto the ribs. Place dry ribs (no water needed) in your slow cooker with the meaty side facing the heat.
  2. Cook your ribs on low for 6-7 hours total. About half way through cooking, pour your barbecue sauce over the ribs and continue cooking.
  3. When you’re ready to finish your ribs, preheat your oven’s broiler and place your oven rack about 10 inches below the heating element. Remove the ribs carefully from the slow cooker and place on a baking sheet with aluminum foil and a cooling rack (so any fat will drip off of the ribs and onto the foil). Set aside.
  4. Pour the liquid from the slow cooker into a small pot and bring to a boil. Let the sauce thicken and reduce by about a third- this will take 10-15 minutes. When the sauce has reduced, brush onto the ribs and broil for 3-4 minutes. Baste with sauce and broil another 3-4 minutes. Remove and serve at this point, or continue to baste and broil until you reach your desired carmelization. Serve with any extra sauce.

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You know you’re a mom when not only do you a) have a favorite chicken nugget recipe, but b) you have a favorite baked chicken nugget recipe.  What’s that you see in my driveway? A minivan? Someone save me before I buy any mom jeans!
Just kidding! I love motherhood. Wouldn’t trade it. My house is often filled with little ones, and chicken is usually something you can bet at least half of them will like. (Coincidentally, my toddler decided to boycott chicken the last time I made these.) I think most moms would say they prefer baked recipes instead of fried ones, even though usually the fried stuff tastes so much better (check out this CFA knock-off recipe, it looks amazing). But behold, a tasty baked chicken nugget recipe!
This is my go-to chicken nugget recipe for play dates, parties, snack time and easy dinners. If you keep Panko breadcrumbs on hand, you probably have everything you need to make these in a pinch. If I’m serving them for a group, I like to provide ketchup, honey, barbecue sauce and honey mustard for dipping. Kids (and most adults, right?) love dipping sauces, so they’re a must to have on hand.
Finally, a kid-friendly nugget recipe you can feel good about.
Now excuse me while I go adhere a family of stick figures to the back of my van.
(Just a joke! Love to all the mamas out there with van decals.)

 

My Favorite Baked Chicken Nuggets
 

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adapted from Martha Stewart- http://www.marthastewart.com/318646/panko-crusted-chicken-bites-with-apricot
Author:
Recipe type: Main
Serves: 8

Ingredients
  • Nonstick cooking spray
  • ½ cup flour (you can use all-purpose, whole wheat, all purpose, etc)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (use regular paprika or cayenne pepper as a substitute)
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1½ cups panko breadcrumbs
  • 2 tablespoons extra-virgin olive oil
  • ½ cup freshly grated Parmesan cheese
  • 4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes

Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
  2. Place flour, garlic powder and smoked paprika in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
  3. Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes.

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