Tag Archives: Smoky Paprika Chipotle

Honey Roasted Almonds with Smoky Paprika Chipotle

Posted on December 13, 2012 | Leave a comment

These sweet and spicy nuts make an addictive snack that is great for parties or just having around the house.

For this recipe you will need:

Preheat oven to 350 degrees.

Mix together the coconut oil and Smoky Paprika Chipotle in a medium bowl. Add the nuts and stir until well coated. Drizzle with the honey and toss to coat. Spread evenly on a baking sheet lined with parchment paper. Bake for 20- 30 minutes stirring occasionally, until golden.  Allow to cool, and store nuts in airtight containers.

Check out my posts for Cinnamon Chile Pistachios, Sugar and Spice Mixed Nuts and Curried Cashews  for more great spiced nut ideas.

Best,
Victoria

→ Leave a comment

Posted in 30 Minutes or Less, Appetizers, Recipes

Tagged

Smoky Butternut Squash with Apples

Posted on November 9, 2012 | Leave a comment

This recipe has a perfect balance of sweet and smoky with just a hint of heat.  It’s a simple and delicious way to showcase some of the season’s best produce.

For this recipe you will need:

  • 1 medium butternut squash
  • 3 apples, granny smith or red hard apple of choice
  • ¼ cup coconut oil, melted
  • 3 tablespoons Victoria Taylor’s Smoky Paprika Chipotle Seasoning
  • Sea Salt

Preheat oven to 350°

Peel and dice the squash into ½ to ¾ inch dice.  Do the same with the apples.  Toss squash and apples in a bowl with the coconut oil and Smoky Paprika Chipotle.  Add sea salt to taste.

Roast for approximately 1 hour to an hour and 15 minutes until the Squash has reached your desired texture. Serve and enjoy!

Best,

Victoria

→ Leave a comment

Posted in Autumn, Holiday Favorites, Side Dishes

Tagged

Grilled Swordfish

Posted on August 23, 2012 | Leave a comment

Grilled swordfish is one of my favorite summer staples.  Seasoned with one of my favorite blends this is a quick and healthy recipe that only requires two ingredients.

For this recipe you will need:

Preheat outdoor grill to medium-high heat.

Rub each serving of swordfish with one tablespoon of your choice of seasoning.

Grill steaks for 5 minutes per side, or until fish flakes easily with a fork.

Serve with your favorite salad and garnish with a lemon wedge.

Best,

Victoria

→ Leave a comment

Posted in 30 Minutes or Less, Seafood

Tagged , ,

Smoky Paprika Chipotle Deviled Eggs

Posted on March 28, 2012 | Leave a comment

A classic dish that always pops up this time of year is deviled eggs.  This version of deviled eggs gets a slightly spicy kick from Smoky Paprika Chipotle. 

For this recipe you will need:

  • 6 large hard-boiled eggs, shells removed
  • 2 Tbsp. Victoria Taylor’s Smoky Paprika Chipotle
  • 1 tsp. white wine vinegar
  • 3 Tbsp. mayonnaise
  • 1 tsp. dijon mustard
  • ½ tsp. salt

Cut eggs in half lengthwise and transfer yolks to bowl. 

Combine Smoky Paprika Chipotle, mayonnaise, salt and pepper with yolks and mash with the back of a spoon until fully mixed.

Using a zip top bag with one corner cut off refill the egg whites with about 1 Tbsp of the mixture, mounding slightly.

Sprinkle top with Smoky Paprika Chipotle if desired. Can be made ahead of time and kept chilled until serving.

Tips for a great hard boiled egg:  Place eggs in single layer in a pot and submerge with cold water.  Turn heat to high and bring eggs to a boil.  Once water is rapidly boiling turn off heat and cover the pot.  Let eggs sit in pot for 15 minutes for medium/large eggs and up to 20 minutes for extra large eggs.  Plunge eggs into a bowl of ice water for 10 minutes.  Crack the egg under water at the larger end where there is an air pocket.  Peel egg under lightly running cool water. 

Best,

            Victoria

→ Leave a comment

Posted in Appetizers

Tagged ,