Paprika Roast Chicken

Paprika’s vibrant orange-red color and earthy, mildly pungent flavor take simple roast chicken to a higher level of tastiness—and visual appeal. Cinnamon and rosemary ensure the aroma coming from the kitchen will call everyone to dinner.  

Serves 4

Ingredients

• 2 tbsp olive oil
• 2 tbsp paprika
• 1 tsp freshly ground pink peppercorns (or black peppercorns)
• 1/2 tsp ground cinnamon
• sea salt
• 1 3-1/2-lb chicken
• 1 large rosemary sprig, plus chopped rosemary, for garnish

Rub Ingredients

Preparation

1. Preheat the oven to 425° F. Place a roasting rack in a shallow, foil-lined baking pan.
2. Combine the olive oil, paprika, ground pepper, and cinnamon in a bowl. Rub the mixture all over the chicken, including the cavity. Season generously with sea salt and truss the legs with kitchen twine.
3. Lay the rosemary sprig on the rack and place the chicken beast-side up on top. Roast 20 minutes.
4. Reduce the oven temperature to 350° F and continue roasting until cooked through and golden brown and a thermometer reads 165° F, 50-55 minutes. (Tent with foil if the skin is too dark.)
5. Transfer to a cutting board and tent with foil. Let rest 10 minutes before carving.

Paprika Rub

Marinade-Rubbed Chicken 

Rosemary Sprig 

Ready to Roast 

Roast Chicken

Cut into serving pieces and garnish with chopped rosemary.

Paprika Roast Chicken

Avocado-Egg Salad Sandwiches

Skip the mayonnaise and make your next egg salad with creamy, fresh avocado and a touch of Greek yogurt. This sandwich spread is light, nutritious, and deliciously simple.

Choose a hearty, healthful whole-grain bread and toast it for a bit of pleasant crunch.

Serves 2

Ingredients

• 4 hard-boiled eggs, peeled and halved
• 1 medium avocado, halved, pitted, and peeled
• 1 tbsp plain Greek yogurt
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 1 tbsp finely chopped red onion
• 2 tsp chopped chives
• 4 slices crusty, whole-grain bread
• 4 thin tomato slices

Salad Ingredients

Preparation

1. Remove the yolks from 2 eggs and discard. Chop the remaining egg whites and 2 whole eggs. Set aside.
2. Place 1 avocado half in a medium bowl and add the yogurt, lemon juice, and mustard and season with salt and pepper. Mash with a fork to combine well.
3. Chop the other avocado half and add to the mashed mixture along with the chopped eggs, red onion, and chives. Stir gently to combine.
4. Lay the bread slices on a work surface and mound the avocado mixture on 2 pieces. Top with the tomato slices.

Hard-Boiled Eggs

Ready to Mash

Mashed Avocado Mixture

Avocado-Egg Salad Mixture

Top with Tomatoes

Close the sandwiches and serve.

Avocado-Egg Salad Sandwiches

Creamy Chicken-Noodle Skillet Casserole

A warm and creamy casserole on a cool autumn evening is a welcome sight on the dinner table. I like making casseroles in skillets because they’re easy to pop under the broiler for a few minutes to finish the dish with an invitingly browned, slightly crisp top.

You can use shredded rotisserie chicken in this recipe, but making your own is easy (and cheaper). I bought one pound of boneless, skinless chicken breast, cut it into four chunks, and simmered it in chicken broth for 15-20 minutes. Drain the meat, let it cool, then shred it. Done. And freshly done.

Serves 4

Ingredients

• 5 oz egg noodles (yolk or no-yolk)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 cup thinly sliced petite, peeled carrots
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 cups shredded cooked chicken breast
• 2-1/2 tbsp flour
• 2 cups low-fat milk
• 1/2 cup frozen green peas, thawed
• 1 tbsp finely chopped rosemary
• 1/2 tsp finely grated lemon zest
• sea salt
• freshly ground black pepper
• 1/4 cup panko breadcrumbs (or other fine, dry breadcrumbs)
• 1/2 cup finely grated Parmesan cheese

Prepared Vegetables

Shredded Chicken Breast

Preparation

1. Preheat the broiler.
2. Cook the noodles in boiling, salted water until al dente, 8-9 minutes. Drain.
3. Heat a 12-inch oven-proof skillet over medium heat and add the oil and butter, swirling to combine and melt the butter. Add the carrot, onion, and celery and cook, covered but stirring a few times, until tender, 5-6 minutes.
4. Add the chicken and cook until warm throughout, 2 minutes.
5. Sprinkle the flour over the vegetable-chicken mixture and cook, stirring, 1 minute. Gradually stir in the milk and continue cooking until creamy and slightly thickened, 8-9 minutes. (Mixture should still be a bit runny.)
6. Stir in the peas, rosemary, and lemon zest and season with salt and pepper. Remove from the heat and stir in the noodles.
7. Sprinkle the breadcrumbs and cheese on top and broil until lightly browned, 1-2 minutes. 

Carrot Mixture

Chicken Added

Sprinkled with Flour 

Milk Added 

Slightly Thickened Mixture

Pea Mixture Added

Noodles Stirred In

Cheese and Panko Topping

Divide the casserole among 4 shallow bowls and serve hot.

Creamy Chicken-Noodle Skillet Casserole