You know, when you have dried spices in your cabinet but you forgot to write the date purchased on them so you aren't too sure if the potency remains in tact and you can only go by your sniffer?
I always wonder if what I smell is what its SUPPOSED to smell like. How do you really know?
I dunno either.
I do know that when my La Chinta Smoked Paprika from Spain was delivered and I opened up the tin I most certainly had not smelled paprika like THAT before.
Is this what paprika is supposed to smell like?!?!?!!!!
I thought I had died and gone to spice heaven.
The brands I had had previous, absolutely, positively do not compare to the wonderful aroma that permeated my nostrils.
I wanted to inhale it.
AMAZing!
Smokey. Almost campfire like.
Fragrant. Sweet and indulgent.
I cant even begin to tell you how excited I was to use it.
I am even more excited to tell you that I will be offering up 2 samples of La Chinta's paprika (the sweet smokey and the hot) in the form of a giveaway all thanks to La Chinta, from Spain.
Thank you and the winner will want to thank you also - trust me!
So here's the skinny:
- You must be a follower of my blog - there is a "join this site" button, if you aren't a friend already - its on the right hand side of the page, I like new friends (but I like my old ones too).
- This giveaway is open to all, no matter where you live (how awesome is that??)
- To be entered into this draw I'd love it if you would share either a) a recipe that you use that calls for paprika OR b) what you would like to make with this.
- I will use a random number generator to select the winner - so please make sure you leave me your contact information in your post (i.e. email address). Once contact has been made the winner will have 72 hours to connect, if no response another name will be drawn.
- This contest will run until March 1st 5:30pm EST- that's a week from today
I would love to make devilled eggs, love 'em!
ReplyDeleteThanks Sandy! Make sure to leave me your contact information and you also need to be a "follower" of this blog to be entered :)
DeleteOh gorgeous! I'd love to make some smoked paprika rice!
ReplyDeletesounds yummy!
DeleteShout out to you from Hamilton ON !! Following your blog and FB --- thanks for all of your sharing! :)
ReplyDeleteI would use the smoked paprika on my yukon potato homefries -- hmmm I can smell them cooking now! It would also be excellent on schnitzel -- yummmy! :)
DeleteOh, man, I'd love to win this!! I'd use it in my own version of 'Ras Al-Hanut'! xox Ally
ReplyDeleteI have some smoked paprika , and just love it .. altho it is not a name brand.
ReplyDeleteScotch Eggs are a must for paprika , sprinkled over the cut sides, just before serving ( I prefer them hot :)
also a perfect addition to just about any curry :)
you won Rich! Email me your contact information.
DeleteMMM I love this paprika - I used it as part of my chicken spice rub and Rib rub!
ReplyDeleteI agree with others that deviled eggs would be good to make with this! hzapolski (at) gmail (dot) com
ReplyDeleteThanks for entering Heidi!
DeleteI would love to try it!! I haven't made Smoky Shepherd's Pie in forever!!
ReplyDeletehttp://www.bobbiskozykitchen.blogspot.com/2011/03/few-stumbles-but-all-ended-well.html
ahhhh YUM
DeleteGreat giveaway, I'm totally a follower (of your blog, not in many other respects in life) and if I were to win this paprika, I would love to use it on my butter, paprika roasted potatoes.
ReplyDelete2 lbs young potatoes, cut in halves
1/4 cup butter (margarine will not cut if folks)
1 tsp of Paprika
In a roasting pan, lay out your potatoes in a single layer, drop pats of butter all around, sprinkle the paprika all over the top. Put it, uncovered, in the oven at 400 degrees F. Once the butter is melted, stir the potatoes up to coat them in the butter and paprika, bake for 40 minutes (but this really depends on the size and tenderness of you potatoes, so check them). They should be golden brown and fork tender when done. This recipe benefits from have large pieces of onions added as well but they are not necessary.
GREAT recipe!! I love paprika potatoes :)
DeleteAnd thanks for not stalking LOL
Baked chicken breasts and deviled eggs.
ReplyDeleteElaine Pty
epry@insightbb.com
the deviled egg is an obvious winner ;)
DeleteI plan on trying it out with some baked paprika-parmesean chicken. Mmmmmmm
ReplyDeleteHope I'm the lucky winner lol
Sonia Cox
nrwcinmi@yahoo.com
I hope you win too SOnia, sounds great!
DeleteA new follower! I would make some paella, which is great with smoked paprika. seasonalsavory@gmail.com
ReplyDeletemmmm paella! Thanks for the new follow Angela!
DeleteGee, I think I would add it to my Tator Crisp Chicken Coating and give it some pizazz instead of just seasing salt. Oh I am a follower and a stalker too,heheheh
ReplyDeleteDenise
whiskerkitty1963@gmail.com
stalk away Denise :) great idea to add it to chicken coating
DeleteI follow your blog and subscribe to your email. I would use this on deviled eggs, potato salad, chicken
ReplyDeleteThanks for posting Jennifer - your profile doesnt show an email to connect, please leave it here in case you win!
DeleteI have never won anything in my life so this would be a real treat. I also have many recipes using smoked paprika as I am a huge fan of the stuff. Here's one of my recipes that would be perfect for this...
ReplyDeletehttp://www.miasdomain.com/2011/10/baked-paprika-mustard-chicken.html
Please let me win because I am a sore loser. :)
I would make homemade taco seasoning. I use this recipe and it taste just like the pre-packaged seasoning but without all of those unknown ingredients. It's wonderful! http://allrecipes.com/recipe/taco-seasoning-i/detail.aspx?event8=1&prop24=SR_Title&e11=taco%20seasoning&e8=Quick%20Search&event10=1&e7=%2fmy%2frecipebox%2fdefault.aspx
ReplyDeleteMy kids (4,5,6) love paprika. They put it on eggs, chicken, potatoes, burgers (well just about everything). They tell me they want the red stuff.
ReplyDeleteThis would be great because my husband makes the best paprika chicken on the grill
ReplyDeleteHey
ReplyDeleteshout-out from Chile (although i am Dutch and have lived in Boston as well)
Here is my preference:
i'd love to use the paprika powder in my own version of wraps/taco's/burrito's that i have been making with shrimps and chicken over the years. It has bell pepper, tomato and onion in it as the base, add the paprika and tomato sauce and a bit of balsamic vinegar. cook down until the sauce is quite solid. Fry the shrimps and turkey at the same time and add at the last minute. Serve with home-made guacamole, but no beans. Add jalopena peppers if you can get it.
Hiya Tim, thanks for the idea!!
DeleteI imagine i would be pretty delish on deviled eggs
ReplyDeleteDefinitely would use this in my Marinated Portuguese style BBQ grilled chicken. Paprika is a must in this recipe. But I would also use this as a pizza topper and... actually, you make me realize I use paprika in just about any recipes.
ReplyDeleteWould be great to try this one.
Louise
loubaril@hotmail.com
Oh...and I just tought of my spicy lemony barbequed shrimp brochettes... yummmm.
DeleteLouise ;-)