PAPRIKA…I love this app!!!


I do not typically share things like this, I mean who really cares about my favorite app?  However, this is too good to keep to myself!!  I downloaded an app last week called Paprika and it is an amazing recipe manager!  I bought the app for my computer, i-pad, and i-phone…I love it that much!!  I’m definitely not a spokeswoman for Paprika so I get nothing for promoting it.  I’m simply telling you, just like I would pick up the phone and call my best friend to tell her about a great sale.

Have you ever been in a store when you think about a recipe that you would really like to cook for dinner but you can’t remember the ingredients?  Well, with this app you have all of your favorite recipes with you at all times.  The next time somebody asks you for a recipe simply open it up and share it with them then and there.  You can enter your own recipes and you can download recipes from your favorite blogs or recipe websites on the Internet, and it saves the website with the recipe!  It does not come with a single recipe, which thrills me, I don’t want a bunch of recipes that I have no interest in taking up space.


2015Mar25_4376   2015Mar25_4377   2015Mar25_4370


Pick a recipe, click on the shopping cart and it shows your ingredient list.  Add the ingredient list to a grocery list for convenience.


2015Mar25_4375  2015Mar25_4261


Need to cook for a crowd or cut the recipe down, click “scale” and adjust it.




There’s also a calendar where you can plan your weekly menu.




I have only started adding recipes to Paprika but I can already tell that I am going to love, love, love it!!!


2015Mar25_4260   2015Mar25_4368



Share Button

Waffled Biscuits

Waffled Homemade Biscuits


The males in our house feel that breakfast is a must.  I cook almost every morning, even when I don’t want to.  I have been trying homemade biscuits in different ways lately.  A few of them were so good I thought I would share these with you.

I have mentioned before that we love “everything” seasoning around here.  I had been wanting to try it in a biscuit and when I finally got around to it we loved it.  It added great flavor to our breakfast sandwiches.  everything biscuit

But then I wanted to take it a bit further by waffling the biscuit (pictured at top).  I liked this even better.  The biscuit cooked up great in the waffle maker.  I did not pay attention to the green light on top of my iron that indicates when the “waffle” has cooked through.  I kept peeking until the waffled biscuits were golden brown.  It was cooked through and held up perfect for a breakfast sandwich!  I am sure this would work great with canned biscuits as well.

Savannah wanted me to try a plain biscuit this way.  So, I made up a batch of plain biscuits to waffle.  I served them with gravy but you could butter them and serve them with jam or jelly.  If you have small children I think it would be fun to cut the dough into rectangles for easy dipping.  Waffles Homemade Biscuits and Gravy

Waffled Biscuits
Serves: 8 biscuits
  • 1½ c. all-purpose flour
  • ¾ tsp. salt
  • ¾ tbsp. baking powder
  • ¼ c. shortening
  • ¾ to 1 c. buttermilk
  • 1 tbsp. everything seasoning, optional
  • additional flour for the board
  • non-stick cooking spray
  1. Preheat the waffle iron.
  2. In a large mixing bowl combine the flour, salt, baking powder, and everything seasoning. Cut shortening in with a fork or pastry blender until shortening is about the size of a dime. Stir in buttermilk just until dough pulls away from sides of bowl. Dough will be sticky.
  3. Dump dough onto a lightly floured surface, dust top of dough with flour. Pat out into ½- inch thickness. Cut biscuits into desired shape.
  4. When waffle iron is ready, spray with non-stick cooking spray. Place biscuit or biscuits onto preheated iron and close to cook. Peek at the biscuits occasionally. They should be light golden brown when done.

Everything Seasoning
  • 2 tbsp. dried minced garlic
  • 2 tbsp. dried minced onion
  • 2 tbsp. sesame seeds
  • 2 tbsp. poppy seeds
  • 1 tbsp. kosher salt
  1. Mix all ingredients and store in an airtight container.


Share Button

Lemon Chicken

Lemon Chicken

I welcomed spring by working in the yard.  It is looking great after its first cutting, my hummingbird feeders are filled and awaiting visitors, I’ve pulled weeds and I plan to do some planting this week, if weather permits.  I love working in the yard this time of year, when it’s starting to warm up but we haven’t hit the 90’s yet.  Before the gnats and mosquitoes and before I see the first dreaded snake.

With warm weather I need quick and easy meals, especially during the workweek.  I want something that the whole family will eat, and that I can prepare without a lot of fuss.  I have made this Lemon Chicken for years and even though I have a few that are “lemon picky”, this has always been a family favorite.  In fact, I often double the recipe in order to have leftovers.

This dish does not have a strong lemon flavor so I serve it with extra lemon slices for those who want an extra splash of lemon.  I usually cut my chicken halves in half and add a few boneless, skinless thighs for the dark meat lovers in our house.  This can be baked in the oven or cooked in a skillet on the stove top.  We like this dish served with rice pilaf or mashed potatoes and a green vegetable.

Lemon Chicken
  • 4 boneless, skinless chicken breast halves
  • 3 tbsp. all-purpose flour
  • freshly ground black pepper and kosher salt
  • 2 tbsp. olive oil
  • ¼ c. chopped onion
  • 1 tbsp. unsalted butter
  • 1 c. chicken broth
  • 3 tbsp. freshly squeezed lemon juice
  • 1 to 2 tbsp. minced fresh parsley
  1. Salt and pepper the chicken on both sides. In a shallow bowl, dredge chicken in flour, reserving extra flour in the bowl.
  2. Heat olive oil in a large skillet. Brown chicken on both sides. Remove chicken to a plate and set aside if you plan to cook the chicken in the skillet, or add the chicken to a baking dish if you plan to cook in the oven.
  3. Add the butter to the oil, melt, then sauté onion until tender. Add reserved flour and whisk. Gradually add chicken broth and lemon juice, whisking to blend. Bring to a boil, whisking, and cook for a couple of minutes until thickened.
  4. Add the chicken back to the skillet if you plan to cook in the skillet, or pour the sauce over the chicken in baking dish. Top each piece of chicken with a slice of lemon, if desired.
  5. Cover and simmer on low or bake in a 350°F oven for 25 to 30 minutes or until the chicken is done through.


Share Button

Chicken and Dumplings Stew

chicken and dumpling soup

Just one more stew recipe before spring…I promise.  You may be getting tired of seeing soups, stew, and chowders on NJSD.  I’m sorry, it’s cold and rainy in my part of Georgia today and this is just too comforting!  I made this Chicken and Dumpling Stew for the first time earlier in the winter.  It was so, so good that I sometimes crave it!  So using the weather as an excuse to make it again today.

The dumplings are drop dumplings, exactly what I have always said I do not like.  Somehow they work in this though.  I don’t make them very big and they are fantastic!  Remember they will grow so remember that when you drop your dough into the stew.  They will actually end up about twice as big as the dough ball you drop.

Enjoy this stew while you can and I promise that I’ll be bringing you spring type recipes soon!


Chicken and Dumplings Soup
  • 3 lb. chicken
  • 8 c. water
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 2 tbsp. finely chopped onion
  • 1½ tsp. salt
  • ¼ tsp. white pepper
  • 10-oz. bag frozen green peas
  • 10-oz. jar mushrooms, drained
  • 4 to 5 springs fresh thyme
  • 1 c. half and half
  • Dumplings:
  • 1½ c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 3 tbsp. butter
  • ¾ c. milk
  • ¼ c. minced fresh parsley
  1. Place chicken in a large Dutch oven. Add water and cook until done. Remove to a plate to cool when done. Reserve water that the chicken cooked in.
  2. Add celery, carrots, onions, salt, white pepper, peas, mushrooms and thyme to reserved chicken broth. Cook over medium-high heat until the vegetables are tender. Remove thyme stems and add half and half. Lower the temperature to a simmer.
  3. Pick chicken from the bones and add to the vegetable mixture.
  4. In a separate bowl, combine flour, baking powder, and salt. Cut in the butter until mixture is the size of peas. Stir in milk and parsley. Drop dough into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook 8 to 10 minutes or until dumplings are tender.



Share Button

Greek Chickpea Salad

Greek Chickpea Salad

In Georgia we are lucky enough to enjoy all four seasons.  I love the holidays that come with winter and the occasional snow, the beautiful flowers of spring and the perfect temperatures, the barefoot and beach days of summer along with the fresh garden produce, and the crisp air, apples, and beauty of fall.  It never fails, when a new season starts to come around I’m more than ready for the change.  In my lifetime, I have lived several places throughout Georgia and even in Florida for a few years.  I love the south and there is no place I would rather be!

The warm days that we had recently have me longing for summer!  I’m ready to pack up the sweaters and boots and pull out the shorts and flip-flops.  Along with the clothing changes I’m also ready for the menu changes.  Salad weather is just around the corner, but I couldn’t wait!  I made this wonderful Greek Chickpea Salad for my family to enjoy over the weekend.  It’s easy and versatile and full of wonderful flavor!  This recipe is really just a guide because you can use the ingredients that you and your family enjoy.  I like cucumbers in my salad but my mother-in-law prefers artichokes, so mix it up and have fun with it.  This is best made a few hours before serving.

Greek Chickpea Salad
  • 2 (15-oz.) cans chickpeas, drained and rinsed
  • 1 tbsp. chopped fresh parsley or mint
  • ¾ c. chopped bell pepper
  • ½ pint halved grape tomatoes
  • ¼ c. red onion, chopped
  • ¼ c. halved kalamata olives
  • ½ cucumber, seeded and chopped
  • ½ c. feta, cubed or crumbled
  • 15-oz. can artichokes, drained
  • Dressing:
  • 3 tbsp. plain yogurt
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. white balsamic vinegar
  • 1 garlic clove, minced
  • ¼ tsp. ground cumin
  • salt and pepper, to taste
  • pinch of granulated sugar
  • 6 tbsp. extra virgin olive oil
  1. Combine chickpeas, parsley, bell pepper, grape tomatoes, onion, olives, cucumber, feta and artichokes in a large bowl.
  2. In a separate bowl mix yogurt, lemon juice, vinegar, minced garlic, cumin, salt, pepper, and sugar together with a whisk. Add olive oil in a slow, steady stream, whisking constantly until well incorporated.
  3. Pour dressing over vegetables and toss to coat. Store in the refrigerator for several hours before serving. Serve chilled or at room temperature.
Share Button