I work with 33 unique and amazing individuals.  Today I shall recognize one of my more colorful teammates.  Her color is pink, her personality is sassy, her aura is diva, and her soul is as pure and kind as they come.  She’s beautiful inside and out.  And did I mention she’s married to the sweetest man, who happens to have a kick-butt smoker.  Last week she brought me a sampling of his Smoked Paprika.  As soon as I opened the bag and the sweet savory aroma rose into the air…I could envision one thing and one thing only…BBQ Potato Chips.  My absolute favorite…BBQ Potato Chips…were just a mandolin away from happening.

Flash forward two days.  I’m making lunch for our Customer Service Team Meeting.  I’ve already decided on Turkey Burgers (and in our house that means sweet potato fries) so you can see where I’m going with this.  How amazing would Smoked Paprika Sweet Potato Chips be?!  Rhetorical, already happened, and on the night I baked them, fresh from the oven…..they were fabulous.

Flash forward, next day at noon, not so fabulous.  It seems Sweet Potato Chips don’t want to sit overnight.  Or at least if they do, they do not want to sit in a bag ready for transport.  They lost their crunch, even after another round in the oven just before lunch they never regained their beauty.  I recommend making homemade chips when you’ve got a crowd gathered round, waiting not oh so patiently for the next batch to be sprung from the oven.

The smoked paprika flavor was amazing.  And absolutely perfect for these Smoked Paprika Sweet Potato Chips.  E, you and your honey are so wonderful to {Share the Love} with us.  I’m sprinkling this spectacular seasoning on almost everything. xo

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Smoked Paprika Sweet Potato Chips

Course Snack

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 large sweet potato sliced on thinnest mandolin setting (or by hand)
• 1 Tbl. olive oil
• 1 tsp. smoked paprika
• sea salt to taste

Instructions

• Preheat oven to 400 degrees. Line two baking sheet with foil coated with cooking spray.
• Slice sweet potato, preferably with a mandolin on the thinnest setting.
• In a medium bowl, toss slices in olive oil and smoked paprika.
• Spread slices in a single layer on baking sheet, bake for about 15 minutes until beginning to brown. Remove from baking sheet immediately onto parchment paper. Sprinkle with sea salt.
• Chips will crisp as they cool. Repeat with as many batches as necessary. Serve fairly soon after they come out of the oven.

Notes

This recipe would work well with any of your favorite ground dry spices.

The post Smoked Paprika Sweet Potato Chips {Share the Love} appeared first on Lemony Thyme.

Sometimes a recipe comes to you…

Wow! What kind of intro is that?! Recipes come to me in my sleep, in line at the seafood counter, checkout counter, bookstore, kitchen table, pillow talk, water cooler….love to eat.  I completely love talking about food.  My co-workers are amazing inspiration.  We eat together, share leftovers, and stories of recipe incarnations.  Today I went to the grocery store at noon to pick up lunch for a few girls in the office.  At the deli counter were prepared Cuban Sandwiches.  I love a Cuban!  And that’s how it happens.  How can I deconstruct a Cuban sandwich and turn it in to “What’s for Dinner?”

Cuban Stuffed Pork Chops.  Makes perfect sense.  The Recipe I found by Bobby Flay called for a beautiful citrus marinade.  We scaled it back to the juice of 1/2 orange and 1/2 lime, 1/4 rind of both.  The marinade gives the chops a wonderful bright flavor, however it’s the classic Cuban sandwich ingredients in the middle that make this dish so fantastic.

We served these chops with some simple Crispy Sweet Potato Chips.  Check out this great microwave recipe by Our Best Bites.

Note: done is a little tricky since the chops are stuffed.  Individually you must decide your level of doneness.  We recommend an instant read meat thermometer and don’t forget to rest all meat for about 10 minutes = 5 more degrees of doneness.

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Cuban Stuffed Pork Chop with Sweet Potato Chips

Course Entree

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 2

Author lightly adapted from Bobby Flay

Ingredients

For the marinade…

• juice of 1/2 orange plus 1/4 of rind
• juice of 1/2 lime plus 1/4 of rind
• 1/4 cup olive oil
• 1/4 cup cilantro leaves
• 3 garlic gloves
• salt & pepper

For the chops…

• 2 butterflied pork chops pounded to 1/4″ ish thickness
• 4 thin slices deli ham
• 4 thin slices Swiss cheese
• 1 Tbl. mayonnaise
• 1 Tbl. Dijon mustard
• 2 dill pickles thinly sliced

Instructions

For the marinade…

• Combine all ingredients in a food processor and puree.

For the chops…

• Butterfly the pork chops and pound to 1/4″ ish thickness, then place in zip top bag with marinade for 1-2 hours.
• Then layer-in thin sliced ham & Swiss cheese with a schmeer of mayo & Dijon, topped with a few thin sliced dill pickles.
• Fold the butterflied chop in half and grill over medium heat until done, 3-4 minutes per side..

Notes

Note: done is a little tricky since the chops are stuffed. Individually you must decide your level of doneness. We recommend an instant read meat thermometer and don’t forget to rest all meat for about 10 minutes = 5 more degrees of doneness.

The post Cuban Stuffed Pork Chop {with Sweet Potato Chips} appeared first on Lemony Thyme.