Tag Archives: Smoked Paprika

Italian Sausage Sheet Pan Dinner

I hope you all had a wonderful Thanksgiving! I know we did and I want to share with you what my family did to celebrate and a little bit in between.

Last week my family and I traveled to Hot Springs, Arkansas for our yearly week-long Thanksgiving vacation. While we were there, we watched movies, worked on a puzzle, did some shopping and much more. On Thanksgiving day we, of course, ate lots and lots of food lol. We consumed: cornbread casserole, ham, Mac & cheese, stuffing and green beans. For dessert, we had buttermilk and pumpkin pie. (And yes I did make the pumpkin pie all by myself.) Everything was delicious! Afterward, we all took naps. Haha! 😀 My favorites were my pumpkin pie and the green beans. We had a lot of fun on our trip!

Moreover, I’m pleased to say that the outcome of the separate food that I made was a huge success and everything was tasty. The cinnamon and sugar pecans were also a huge favorite. 😀 Although I’m so happy to be back home lol, as I missed my regular cooking and blogging schedule.

Therefore to start things off, I prepared this Italian Sausage One Pan Dinner while I listened to Chrismas music. It’s the ultimate simple meal recipe for a fast weeknight dinner! It’s bursting with delicious Italian flavors, and it’s on your dinner table in 35-minutes or less with hardly any clean-up!

Italian Sausage Sheet Pan Dinner


8 medium or large Italian sausages
1/2 large red onion, cut into chunks
1 lb mixed yellow and red baby potatoes, cut into halves
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small zucchini, cut into thick slices
3-4 tsp  McCormick’s smoked paprika
2 tsp dried oregano
salt and pepper to taste


Preheat your oven to 425 degrees. Line a baking sheet with foil and grease it with non-stick cooking spray. Set aside.

1. Place the sausages, red onion chunks, baby potatoes, bell pepper pieces, and zucchini slices onto the previously greased baking sheet. Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and stir well.

2. Next, adjust the sausages evenly on the baking sheet and nestle them into the vegetables. Then roast everything in the preheated oven for approximately twenty -thirty-five minutes, or until the sausages are completely cooked through, and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.

Decorate with some fresh cilantro or parsley and serve this meal to your hungry family!

Source The Busy Baker



Homemade Seasoned Flour

This seasoned flour recipe would be terrific for a crumb coating on fish, meat or poultry, combine 1 1/2 tbsps of seasoned flour with 1 cup of dry bread crumbs. I had an excellent time using it when I made these Garlicky Pork Chops Baked in Sour Cream. You too can easily make this recipe in your own home with just a few ingredients you have on hand. 

Seasoned Flour

2 C flour

2 Tbsp salt

1 Tbsp. Celery salt

1 Tbsp. pepper

2 Tbsp dry mustard

4 Tbsp smoked paprika

2 Tbsp garlic powder

1 tsp ginger

1⁄2 tsp thyme

1⁄2 tsp sweet basil

1⁄2 tsp oregano

Combine all ingredients in a small bowl and stir well until blended evenly. Store in a tightly covered jar.

Source Food.com


A new cooking toy makes cooking fun

I am having a fantastic time using my new cast iron grill pan. The chore of cleaning it can be a pain though lol. So I don’t use it that often, but when I do I have so much fun! 😀  So, tonight I had a blast using it for cooking these garlic-lime pork chops. They are tasty and very easy to make, and they only take ten minutes to cook.



4 (6 oz each) lean boneless pork chops
4 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 lime, juice
1 tsp lime zest
1 tsp. salt and pepper


Cut the fat off the pork. In a small bowl combine garlic, lime juice, some zest from the lime, cumin, chili powder, paprika, salt, and pepper. Mix well. Next, rub the mixture onto both sides of each pork chop and place your chops in a plastic food container and cover. Let the chops marinate in the mixture for eight hours to overnight in the refrigerator.

To broil: line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about four-five minutes on each side or until browned. To grill, grill over medium-high four to five minutes on each side.

Source skinny taste


Antique cookbooks are full of adventure

A few weeks ago, I mentioned in one my posts that I received an old new cookbook from my Grandma but, it used to belong to an Aunt of mine a long time ago. The title of the book is The Joy of Cooking: The Wartime Edition. This book is fascinating, it’s almost like a cooking class, encyclopedia and a dictionary all in one.

When I was looking through the book searching for a relatively easy recipe to make I was just amazed by the variety of food, they would cook/eat back then. I mean no seriously in the book it actually teaches you how to prepare everything from salads and soups to duck and various parts of a cow. Lol so anyway, it took me awhile to find something, but with some determination, I eventually found a dish that did not look challenging to cook. Haha! 😀 I do admit that trying to follow the recipe itself was a bit confusing and hard to follow because it wasn’t as detailed than what I am used too. However, I am very excited about using this book more often and learning from it. 🙂

And since this was my first time to use this cookbook I chose to make these Deviled pork chops. They were tender, juicy and delicious! I’m confident your family will enjoy these chops.

Do you have an old new cookbook or have you received/purchased one?

Deviled pork chops


4 pork chops, rinsed and pat dry

3 Tbsp of chili sauce

1 1/2 Tbsp lemon juice

1 Tbsp grated onion

1/4 tsp dry mustard

2 tsp Worcestershire sauce

1/8 tsp curry

1/2 tsp salt

1/4 tsp paprika

1/2 C. Water


1. Combine in a small mixing bowl the chili sauce, lemon juice, grated onion, dry mustard, Worcestershire sauce, curry, paprika, and salt. Stir well. Spoon out three tablespoons of the marinade and put it into a small plastic air tight container. Place it in the fridge. Next, using a basting brush coat both sides of the chops with the remaining marinade and place them pork chops in an airtight container. Let them sit in the marinade and for eight hours to overnight in the refrigerator.

2. Pour a few drops of olive oil into a skillet and brown the chops in the skillet over medium-high heat, approximately ten minutes on each side. Heat the reserved marinade and add the water. Pour it over the chops. Cook the chops covered until they are nearly tender and the sauce thickens, uncover them and continue cooking until they are finished cooking.

*Or if you prefer to bake them preheat your oven to 350 and bake them for thirty-five minutes to an hour.

**Cooking time will vary depending on the size and thickness of the pork chops.

Source The Joy of Cooking