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.