Cheesy Roasted Onions With Smoked Paprika Recipes

PIMENTO CHEESE SPREAD WITH SMOKED PAPRIKA

Steps:

• Grate cheese into a medium sized bowl.
• Toast pecans, then rough chop in a food processor.
• Add drained pimentos, onion powder, garlic powder, smoked paprika, and cream cheese to the pecans in the food processor bowl. Process until as smooth as you'd like!
• Add pimento pecan mixture to the grated cheese; add mayonnaise and stir until well combined.
• Serve immediately, or chill for a better blend of flavors. Serve on crackers, celery sticks, or make into sandwiches!
• NOTE: I prefer the stiffer pimento cheese spread (as written) for toasted/grilled sandwiches! For a softer consistency, add 1-2 ounces more cream cheese, or increase the mayonnaise by 1-2 tablespoons.

ROASTED GARLIC AND SMOKED PAPRIKA POTATO SALAD

Steps:

• Peel and dice potatoes into about 1-inch cubes. Put into large pot of cold water (enough to cover) and bring to a boil. Lower heat to a steady, slow boil and cook until potatoes are fork-tender. Drain.
• Meanwhile, dice celery and hard boiled eggs into a small dice. Set aside.
• Into a large bowl, stir together the minced onion, roasted garlic, sugar, thyme, smoked paprika, salt, spicy brown mustard, cider vinegar and mayo. Stir in reserved celery, eggs and bacon (if using).
• Fold in cooked and drained potatoes.
• Serve immediately or chill in refrigerator until serving time.