According to many sources, paprika is a much under-used and under-appreciated spice in the American household. Paprika, which is made from sweet Spanish peppers, is a savory spice that is also available smoked. It adds a sweet, spicy kick to dishes.

Most people use paprika as a garnish topping for deviled eggs or potato salad, but paprika doesn’t actually give off much flavor unless it is heated. Lately, I’ve been using paprika with chicken, pasta sauce, soup, and over veggies. It’s also great on baked potatoes and is an ingredient in several of my potato and rice dishes.

Every so often, I focus on a specific ingredient and try to find new and unusual ways to incorporate it into my cooking. In February, I attempted Gingerama, which was suppose to be a month-long foray into the world of ginger. It didn’t turn out quite as I planned (I originally set out to complete 30 recipes in a month, but that was too much work), however, I did find some new and interesting ways to use ginger.

Now I bring you the Paprika-thon, an experimental journey into the world of paprika. My recent creations have been Peppery Paprika Macaroni and the new Cheesy Broccoli Soup w/ a Kick. I won’t over-commit to 30 recipes as I did before, but for the month of July I will attempt to create some exciting recipes and information about paprika and its uses in the kitchen.

Click on the Paprika-thon Category to view my most recent paprika posts. You can also click on the Gingerama Category to view the ginger recipes from February.

Another recipe from Cooking Light magazine (found on www.myrecipes.com), this dish goes well with Parmesan Herbed Noodles. This recipe also makes great sandwiches, using the aioli as a spread on toasted bread or buns.

Chicken:
1/2 cup chopped fresh basil
1/3 cup chopped green onions
2 tbsp fresh lemon juice (approx 1 small lemon)
2 tbsp white vinegar
1/2 tsp lemon pepper
1/4 tsp pepper
4 boneless, skinless chicken breasts
Cooking spray

Basil Aioli:
1/4 cup finely chopped fresh basil
2 tbsp low-fat mayonnaise
1 tbsp fresh lemon juice
1 1/2 tsp dijon mustard
3/4 tsp bottled minced garlic
1/2 tsp olive oil

To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat. Let sit 10 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and basil mixture to pan (including excess liquid); cook 8-10 minutes on each side or until lightly browned and cooking though (no longer pink in the middle).

While chicken cooks, prepare aioli. Place remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.

I found preparing aioli in a small food chopper works much better than stirring with a whisk. This also works well to finely chop the basil. Just before removing chicken from pan, spread with aioli. Serve with egg noodles.

TIP: 1 large lemon (or 1 1/2 small lemons) should produce enough juice for both chicken and aioli. Set lemon out early to get to room temperature and roll on counter top with the palm of your hand before juicing. Cut lemon in half and squeeze over a small bowl or measuring cup. Use a strainer to remove pulp or seeds. You can also microwave lemon for 10-15 seconds to loosen the juice.

I actually made this dish twice this weekend, and the second time I scraped the brown bits off the bottom of the pan after the chicken was done and fried some sliced mushrooms with a hand-full of chopped green onions, some leftover lemon juice, and a sprinkle of oil olive. Now those are some tasty mushrooms! 

The original recipe for this soup came from Cooking Light magazine. Over the past few months, I’ve adjusted the recipe slightly and with each attempt it has gotten better. Here is the most recent incarnation, I hope you enjoy it.

cooking spray
1 cup diced onion
2 garlic cloves, minced (1 tsp)
3 cups low-sodium chicken broth
1 package frozen broccoli florets
2 cups whole milk
1/3 cup flour
1 tsp paprika
1/4 tsp pepper
1 package (14 oz) Velveeta cheese
shredded extra-sharp cheddar cheese
chopped green onions (optional)

Coat a large, heavy-duty saucepan with cooking spray. Saute onion and garlic over medium-high heat for 2-3 minutes. Add chicken broth and broccoli. Bring mixture to a boil, then reduce heat to medium. Cook over medium heat, uncovered, for 10 minutes.

Whisk together milk and flour. Slowly pour into pan, stirring constantly, and cook for 5 minutes. Stir in paprika and pepper. Cut Velveeta into small cubes. Remove from heat and add Velveeta, stirring until completely melted. Let soup stand 10-15 minutes over serving. If Velveeta does not melt easily, place pan over low heat.

For serving, top individual bowls with shredded cheese and green onions as desired.

From Nestle Toll House, this recipe is great for hot weather because no oven is required! Just a low setting on the stove.

2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12 oz package) Nestle Toll House Semi-Sweet Chocolate Mini Morsels, divided

Grease a 13×9 inch baking pan (or spray with cooking spray).

Beat 1 1/4 cups peanut butter and butter in a large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup mini morsels. Press evenly into prepared baking pan. Smooth top with spatula.

Melt remaining 3/4 cup peanut butter and remaining mini morsels in a medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan.

Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

This is a Jenn Original Recipe! Inspired by alfredo sauce made with condensed cream of mushroom soup, I created this tasty sauce with some tomato sauce, mozzarella, paprika, and pepper.

1 can condensed cream of mushroom soup (or cream of mushroom with roasted garlic)
1 can (8 oz) tomato sauce (or tomato sauce with garlic)
1/2 cup milk
1/2 cup shredded mozzarella cheese
1 tsp paprika
1/4 tsp pepper
1 lb box of macaroni pasta

Bring a large pot of water to a boil and add macaroni. Cook 8-10 minutes or until al dente and drain.  

Meanwhile, combine soup, tomato sauce, milk, and mozzarella cheese in a small saucepan. Over medium heat, stir frequently as cheese melts. Continue until cheese is completely melted. Remove from heat and stir in paprika and pepper.

Add sauce to pasta and mix well. Serve with additional mozzarella cheese sprinkled on top (if desired).

If not using soup or tomato sauce with garlic, add 1/4 tsp garlic powder or garlic salt to sauce. I prefer not to add salt because condensed soup is already quite salty.

Makeover: use reduced sodium soup and tomato sauce, skim milk, and reduced-fat mozzarella cheese to cut out salt and fat.