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Roasted Paprika Chicken

  • 1/ 4 cup smoked paprika
  • 2 Tbls. fresh thyme leaves, chopped
  • 1 Tbls. fresh savory, chopped (summer or winter)
  • 3 Tbls. extra virgin olive oil
  • 2 tsp. kosher salt (reading Alton Brown again!)
  • 1 tsp. coarsely ground pepper
  • 5 pounds assorted chicken pieces with skins
  • 2 lemons, thinly sliced
  • Garnishes: lemon slices, fresh thyme sprigs 
Stir together first 6 ingredients to form a paste. Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin. Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.

Summer Salads

Tropical Salad 

  • 6 slices bacon
  • 1/4 cup pineapple juice
  • 3 tablespoons raspberry herbal vinegar (or lemon herb vinegar)
  • 1/4 cup olive oil
  • 1/2 tsp. apple (or any) mint, dried
  • freshly ground black pepper & salt to taste
  • 1 (10 ounce) package chopped romaine lettuce
  • 1 cup diced fresh pineapple
  • 1/2 cup chopped and toasted macadamia nuts
  • 3 green onions, chopped
  • 1/4 cup flaked coconut, toasted  

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside. Combine pineapple juice, vinegar, oil, mint, pepper and salt in a lidded jar or cruet. Cover and shake well. Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut. 

Summer Veggies with Mixed Greens 
  • 2 small cucumbers, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 large tomato, halved and sliced
  • 3 Tbls mayonnaise
  • 1 Tbls. white vinegar
  • 1 tsp. dried thyme
  • 1/2  tsp. dried dill
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 cups mixed greens, torn 


In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving over mixed greens.