Kiva Hot & Sweet Smoked Spanish Paprika

I'm a huge spice fan and use spices of every kind in all my dishes.  When I run out, I tend to get a little upset, but know that I'm only 5 minutes away from a store to buy some more.  I tend to use a lot of Italian Seasoning, Chili Powder, Garlic Powder, Paprika...well shoot!  I use A LOT of spices!

I was excited when I received the opportunity to try and review Kiva's Hot & Sweet Smoked Spanish Paprika!  Not only did I receive on type of Paprika, but TWO!  I couldn't wait to try them, so the first thing I cooked, was some pork loins.  I used the Sweet Paprika for this. Here is the difference.



Sweet Smoked Spanish Paprika: Deep rich flavor with a little sweet undertone.



Hot Smoked Spanish Paprika: Deep rich flavor with a slightly spicy undertone.

The Pork loin turned out juicy and flavorful by using Kiva's Sweet Smoked Spanish Paprika. This paprika has a different, but pleasant taste compared to the store bought, especially if you buy the store brand as I do.

Kiva only makes small batches at a time of their paprika to ensure optima aroma, color and flavor.  

ABOUT KIVA

At Kiva, we strive to provide you with innovative food from around the world that is great tasting, healthy and of the highest quality. We are committed to using only ingredients that are sourced directly from local farmers that practice sustainable and eco-friendly methods.  


If you love spices as much as I do, then you have got to check out Kiva's Smoked Paprika! You can see their products here, here and here.  The three links given are for the combo, Sweet and Hot Spanish Paprika.  ENJOY!



***I received the above product from Tomoson, free, in exchange for an honest and unbiased review.  All opinions and thoughts are 100% my own. 

Foodie Friday

Today, I am starting a theme...A Foodie Friday Theme.  Each week, on Fridays, I want to incorporate some type of food or beverage recipe, with a possible side dish suggestions to pair up with your meal.

Today's Foodie Friday recipe is Southwestern Chops.  Excellent side dishes: Garlic Mashed Potatoes and salad of choice ( I prefer Caesar-to keep it on the light side).  

Ingredients:
4-5 Pork chops ( I like the thin, fat trimmed)
1 can whole kernel corn
1 can black beans
small chopped onion
1 can rotel or diced tomatoes w/green chiis
1 Tbs Chili Powder
1 tsp Garlic Powder
Lime juice

Start by trimming your Pork chops, if not already trimmed.  Place in chops in crock pot.  Empty the cans of whole kernel corn and black beans into the crock pot.  Add The chopped onion, Salsa and all the seasonings to crock pot and mix around on top of the chops. Cook on Medium heat for approximately 2 to 2 1/2 hours or until chops are done to your liking.

Top your chops with a few drops of Lime juice and enjoy!  Simple and Easy!

Sunday's Gumbo Dish

Sunday's are one of the days I enjoy cooking!  I don't work on Sundays, therefore, it's MY day to do the cooking.  Anyone who knows me, knows I love to do the cooking, making new and old recipes.  I will tell you though, when I'm in the kitchen, that's my domain!  Yes, stay out of the kitchen when I'm cooking (yes, I'm actually smiling at this)!

When I cook, I have to be focused and "in the zone".  One little distraction, then that little "zone" is gone.  But, with the Sunday meal I made last night, that isn't the case.  There's quite a bit of prep that goes into Gumbo, and this time, I decided to chop my celery, onion and garlic BEFORE I started my roux.  This made it easier to do other things, such as chit chat, while my gumbo was cooking for the remainder hour and half.

So, here is the Gumbo recipe,  ENJOY!

Spicy Seafood Gumbo

1 Cup Vegetable Oil

1 Cup Flour

1 Cup Onion, chopped

4 Ribs of Celery, chopped

3 cloves of garlic, minced

4 Cups of broth

1  can diced tomatoes (14.5 oz)

1 pkg frozen okra-sliced and thawed

1/4 cup Worcestershire sauce

1-2 TBS hot sauce

2 large Bay Leaves

1/2 Cup minced Parsley

1 tsp Thyme-dried

1 tsp Basil-dried

1 tsp Sage

1 tsp Pepper

1 lb Shrimp, peeled (I use the frozen and remove tails)

1/2lb to 1lb polish sausage, sliced

hot cooked rice

File powder (optional)

Combing the flour and oil in a large pan or Dutch Oven.  Cook over Med-Low to Medium heat 20 minutes, stirring constantly.  Roux should be a nice caramel brown to almost a dark brown color.  DON'T SCORCH!  Stir in onions, garlic and celery and cook for an additional 10 minutes. Stir often.  Add broth, tomatoes, okra, Worcestershire sauce, hot sauce, bay leaves and other dried spices.  Simmer for 1 1/2.  Stir Occasionally.  Add sliced polish sausage and cook additional 10-15 minutes.  Add Shrimp and cook another 10-15 minutes.  

NOTE:  When using frozen shrimp, I normally add this to the very last, 10 minutes of cooking, only because I don't want the shrimp to cook down to itty bitty.