Thursday, February 23, 2012

Giveaway! A Smokey One at That! CLOSED

Do you ever wonder if your nose is smelling properly?
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:

  1. 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).
  2. This giveaway is open to all, no matter where you live (how awesome is that??)
  3. 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.
  4. 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.
  5. This contest will run until March 1st 5:30pm EST- that's a week from today
Please feel free to share this on your pages (either personally or company/blog pages) on facebook or pass along thru the Twitter universe.  You can tag me at @ppkongacooks or on Facebook at Running With the Deviled Eggs
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36 comments:

  1. I would love to make devilled eggs, love 'em!

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    1. Thanks Sandy! Make sure to leave me your contact information and you also need to be a "follower" of this blog to be entered :)

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  2. Oh gorgeous! I'd love to make some smoked paprika rice!

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  3. Shout out to you from Hamilton ON !! Following your blog and FB --- thanks for all of your sharing! :)

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    1. I 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! :)

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  4. Oh, man, I'd love to win this!! I'd use it in my own version of 'Ras Al-Hanut'! xox Ally

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  5. I have some smoked paprika , and just love it .. altho it is not a name brand.
    Scotch 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 :)

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    1. you won Rich! Email me your contact information.

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  6. MMM I love this paprika - I used it as part of my chicken spice rub and Rib rub!

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  7. I agree with others that deviled eggs would be good to make with this! hzapolski (at) gmail (dot) com

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  8. I would love to try it!! I haven't made Smoky Shepherd's Pie in forever!!

    http://www.bobbiskozykitchen.blogspot.com/2011/03/few-stumbles-but-all-ended-well.html

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  9. Great 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.

    2 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.

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    1. GREAT recipe!! I love paprika potatoes :)
      And thanks for not stalking LOL

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  10. Baked chicken breasts and deviled eggs.

    Elaine Pty
    epry@insightbb.com

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  11. I plan on trying it out with some baked paprika-parmesean chicken. Mmmmmmm

    Hope I'm the lucky winner lol
    Sonia Cox
    nrwcinmi@yahoo.com

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  12. A new follower! I would make some paella, which is great with smoked paprika. seasonalsavory@gmail.com

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    1. mmmm paella! Thanks for the new follow Angela!

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  13. Gee, 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

    Denise
    whiskerkitty1963@gmail.com

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    1. stalk away Denise :) great idea to add it to chicken coating

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  14. I follow your blog and subscribe to your email. I would use this on deviled eggs, potato salad, chicken

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    1. Thanks for posting Jennifer - your profile doesnt show an email to connect, please leave it here in case you win!

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  15. I 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...

    http://www.miasdomain.com/2011/10/baked-paprika-mustard-chicken.html

    Please let me win because I am a sore loser. :)

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    1. HA, I especially love your sore loser comment Mia ;)

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  16. 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

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  17. My 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.

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  18. This would be great because my husband makes the best paprika chicken on the grill

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  19. Hey

    shout-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.

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  20. I imagine i would be pretty delish on deviled eggs

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  21. Definitely 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.
    Would be great to try this one.

    Louise
    loubaril@hotmail.com

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    1. Oh...and I just tought of my spicy lemony barbequed shrimp brochettes... yummmm.
      Louise ;-)

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