Paprika Glazed Chicken Recipe

I love the combination of chicken and paprika. My mother-in-law is Hungarian and she has several recipes our family LOVES and we make them over and over using Hungarian paprika.
Take a look at this Paprika Glazed Chicken! I'm totally drooling, aren't you? This recipe uses Pereg Spanish Paprika which I plan on trying out soon. Have you tried Spanish Paprika? 

Paprika Glazed Chicken Recipe (Recipe Courtesy The Set Table, Amit Women/Albert Einstein School of Medicine)
One whole chicken cut into eights
1 egg, beaten
Cornflake crumbs 
4 Tablespoons lemon juice
¼ cup sugar
¼ tsp Pereg Spanish Paprika
¼ tsp Pereg course grind black pepper

1- Dip chicken into egg, then cornflake crumbs. Place in pan in a single layer.  Bake 30 minutes at 400 F. 
2- Pour glaze over chicken. Baste several times and bake 30 minutes more.

Are you going to try this recipe? Please let me know if you do and how much you loved it. What sides did you serve with it? 

Pereg, a leading producer of all-natural spices from around the world, offers more than 60 spices and spice blends sourced from the best places on earth. Read up on Paprika! It is a fascinating spice!

Paprika – The fourth most consumed spice in the world, paprika often appears in rubs, marinades, stews, chilies, and as a garnish. It’s a key an ingredient in numerous cuisines, from Mexican rices to classic Hungarian goulash to Italian sausages.
All paprika starts life as a type of red Caspicum annum, otherwise known as the bell pepper. Paprika can be smoked, sweet, hot, Hungarian, or Spanish style, depending on the variety of the peppers used and how they are processed. They range in color from bright red to brown, each with its own flavor profile, from mild to spicy. Along with new Spanish paprika, Pereg Natural Foods offers five other varieties: hot, hot oil, smoked, sweet, and sweet oil paprika types to choose from.
Spanish cuisine being a huge trend these days, you may have come across Spanish paprika on a recipe's ingredient list. Also known as pimentón, this spice is becoming very popular in the United States. But what exactly is Spanish paprika and what makes it so special?
There are two types of Spanish paprika: smoked and non-smoked. Spanish paprika is commonly made with smoked peppers, which brings a deeper, smokier flavor to the table. That earthy essence comes from smoke-drying the peppers with oak wood for two weeks before they are ground.
Whether smoked or non-smoked, Spanish paprika is available in three varieties: sweet (dulce), semi-sweet (agridulce), and spicy (picante). The levels of heat and sweetness vary based on the blend of peppers used. Spanish paprika is generally less intense than Hungarian paprika, so it can be used in a multitude of ways
“Spanish paprika can be your best secret ingredient!” says Joy. “It has just enough spiciness to be interesting, and its array of flavors – from sweet to spicy - gives depth to a variety of recipes. We use it in baked eggs, potato casseroles, sprinkled on roasted tomatoes, and in beef stews. Sometimes we use just a hint — not so much that it defines a dish, but just enough to give it a smoky or sweet note in the background.
It's a great spice for adding flavor and depth to vegetarian and vegan dishes, she says, and to dishes that are light on fat. “It’s a must for everyone’s spice cabinet.” Pereg offer six varieties of paprika in all - find them at

PBfit Healthy Power Balls with George Washington Carver

February is Black History Month. PBfit is recognizing George Washington Carver and his contributions to the peanut industry. Even though he isn't the direct inventor of peanut butter, he helped establish peanut butter as the nutritious staple ingredient found in 94 percent of American households today! Say what? Isn't that insane? No way would I have guessed 94 percent. If only Mr. Carver could see his impact on our world today.

Read this excerpt from my friends at PBfit:

"Born an African-American slave a year before the practice was outlawed, Carver left home at a young age to pursue education and would eventually earn a master’s degree in agricultural science from Iowa State University. As an agricultural scientist and inventor, he learned that years of growing cotton had depleted the nutrients from soil, resulting in low yields. But by growing nitrogen-fixing plants like peanuts, soybeans and sweet potatoes, the soil could be restored, allowing yield to increase dramatically when the land is reverted to cotton use a few years later. Farmers, of course, loved the high yields of cotton they were now getting from Carver’s crop rotation technique. But the method had an unintended consequence: A surplus of peanuts and other non-cotton products.

In all, he developed more than 300 food, industrial and commercial products from peanuts, including milk, Worcestershire sauce, punches, cooking oils and salad oil, paper, cosmetics, soaps and wood stains. He also experimented with peanut-based medicines, such as antiseptics, laxatives and goiter medications.
In 1921, Carver appeared before the Ways and Means Committee of the U.S. House of Representatives on behalf of the peanut industry, which was seeking tariff protection. He described the wide range of products that could be made from peanuts, which not only earned him a standing ovation but also convinced the committee to approve a high protective tariff for the common legume.
He then became known as “The Peanut Man.”

Succeeding Carver and these other innovators, PBfit is proud to bring peanut butter into the next century so those can enjoy this long-standing pantry pleaser made healthier and in more delicious ways. PBfit is peanut butter powder made with gently pressed roasted peanuts, coconut palm sugar, and a pinch of salt. The result is a delicious, nutritious product that leaves the fat and calories of traditional peanut butter behind. In comparison, it contains 87% less fat and 1/3 the calories.

The versatility of powdered peanut butter adds to the long list of benefits that make PBfit a must have product for every kitchen. Mix with water for that satisfying, creamy peanut butter texture, easily add it to smoothies for a nutrient boost, or use in any recipe where peanut butter is an ingredient.

Experience the next innovation in the peanut butter industry that’s already popular with households. PBfit is the number one selling peanut butter product on Amazon!"

WOW! Thank you Mr. Carver aka "The Peanut Man" and all the others involved in the peanut process the past 100 years. 

Have you ever tried PBfit? We LOVE it! Not only is it great for our morning Shakeology but it rocks in other healthy recipes. Below is a recipe for Super Healthy Power Balls. The recipe is from one of our little friends at school. Instead of sandwiches, this little guy brings 3 Kids & adults both love them. Enjoy!

Super Healthy Power Balls


1 cup rolled oats
1/2 cup mini semi-sweet chocolate chips (We like Enjoy Life Brand)
1/2 cup ground flax seed (I like the chia, flax & hemp mix)
1/2 cup crunchy or smooth peanut butter (we use smooth)
1/4 cup honey 
1 teaspoon vanilla extract
1 scoop Shakeology (chocolate, vanilla or cafe latte)
2 Tablespoons of PBfit (any flavor)


1-Combine oats, chocolate chips, Shakeology, flax seed, peanut butter, honey and vanilla extract together in a bowl.
2-Form into balls with your hand or use a small cookie dough scoop. 
3-Roll or sprinkle balls with PBfit. 
4-Arrange balls onto a cookie sheet and put in freezer to set for 30 minutes. 
4-Store in fridge or freezer in a freezer safe container/bag. They are also great at room temp.

These are great for lunch, too. There is plenty of healthy protein in these little power balls to go along with your healthy lifestyle. 

Tajin Bean Layered Dip by Chef Claudia Sandoval

Party Time!

Check out this tasty recipe by MasterChef Winner Claudia Sandoval! This layered bean dip includes using Tajin! I have never purchased Tahin but plan to so that I can try out this recipe. Oh my it sounds good! Have you ever used Tahin in recipes. If so with what? 

What a great idea for your next tailgating party, light supper night, taco night, etc.

Tajin Bean Layered Dip by Chef Claudia Sandoval


For the Refried Beans:
2 cans -15 oz. Black Beans
3 garlic cloves, minced
¼ yellow onion, minced
½ cup lard /vegetable shortening
8-12 oz. Shredded Cheese (Oaxaca, Monterrey Jack, or Mozarella)

For the Tajin Sour Cream:

10 oz. Sour Cream
1 ½ tablespoon Tajín

For the Guacamole:

6 hass avocados, mashed
1 lime, juice only
1 teaspoon Tajín

For the Bell Pepper Pico Salsa:

½ cup Red Bell Pepper Chopped
½ cup Green Bell Pepper Chopped
½ cup Red Onion, Chopped
1 cup Tomato, Chopped
½ cup Cilantro Chopped
1 lime, juice only
Tajin to taste


1 can – 15 oz. Yellow Corn
½ cup Black Olives, sliced


12” Cast Iron Pan

Makes 10 servings


Preheat oven to 400 F.

1)    For Refried Beans: In a blender, add black beans, garlic cloves, and yellow onion. Blend until smooth. In a large non-stick sauté pan melt lard/vegetable shortening and add blended bean mixture. Refry beans by bringing them to a simmer and lowering heat to low for about 10 mins. Beans should be homogenous and should separate from the pan freely when completely refried.
2)    Transfer beans to cast iron pan. Sprinkle Cheese over beans and place in oven for 10-15 mins or until cheese melts and is browning. Remove Pan from oven and allow to cool for 15 mins.
3)    For Guacamole, mix all ingredients and spread layer over Beans, leaving beans visible around.
4)    For Tajin Sour Cream, place ingredients into a bowl and mix. Layer atop Guacamole, layers visible.
5)    Layer Yellow Corn over Sour Cream continuing to make circle smaller so that other layers are visible.
6)    For Bell Pepper Salsa, Add all ingredients in a bowl and mix to combine. Lastly layer the salsa in the middle of the pan. Sprinkling and garnishing with olives and Cotija cheese. Serve with Chips alongside.
taco appetizer

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