Compound Butter Schmutter - Chipotle Thyme

Hey fancypantses, wanna know what I made today?
Compound butter.

To the non cook, that's a prettied up word for butter with some "stuff" in it.
Now said "stuff" could be anything really from fresh herbs, garlic, to spices or even aromatic liquids mixed into the butter.  Generally once you've created your concoction you form it into a log type shape in some plastic wrap and toss it into the fridge so that you are able to slice off slivers of greatness to top a steak or some veggies, ohhh I like to make it for corn on the cob in the summer time!

Me, I made it actually to rub all over my chicken - so in true form I suppose it isn't a compound butter until I wrap it in plastic wrap and chill it but who are you the "food prep police"?

I wanted a reason to test out my new kitchenaid food processor, a gift from my recent wedding shower.  Great gift isn't it?!?!?  Thanks Yvonne!!! (She'll never see this but I'm still putting it out there)
In a matter of 2 minutes I was a rockin with some.....get this....
chipotle thyme butter.
Yup.
Drool.

SO simple, SO aromatic, SO wonderful.
You gotta try it!
Enjoy

I'm listening to:  Last Train to Clarksville - The Monkees (RIP Davie Jones)

Thats some SAMOKEYYYY chicken

Not sure if you noticed but I'm kinda, sorta having a giveaway?
I was asked if I wanted to sample some La Chinta Spanish paprika and there was no catch.  They didn't want me to write a post (ya right, um, I cook, I blog, its gonna happen) and they even offered to supply one of my lucky readers a few samples too!  (now when I say samples I don't mean a tablespoon or two either).
I thought I am going to use my regular recipes that I would normally make and substitute the smoked paprika I received and see if I notice a difference.
YUP.  Totally did!

I made a marinade for some chicken quarters a few nights ago, let it sit for ohhhh 8 hours.  Results.
Darned near blew my socks off!
First thing I noticed was when I added the paprika the heavily liquefied base became thicker, quick!  Never noticed my regular paprika do that.  Honestly it was like I threw in some cornstarch or somethin....not complaining, it made the marinade stick better to the chicken.
The smokey scents permeated my nose and couldn't wait to eat it up.
Doesn't this look AmaZing?

Sure did taste great!
Enjoy.

I'm Listening to:  Change - Tears for Fears

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