Today we are talking dinner. Even when it's hot outside we sometimes crave comfort food. For me, today I was thinking about my grandmother's paprikash. Slow cooked chicken on the bone simmered in a broth filled with onions and paprika and then made creamy with sour cream. Served next to some macaroni or egg noodles and you have the food of my childhood. I wanted this taste. I did not, however want the four hour time period it takes to achieve it. So I decided to make a short cut version and this is what I am sharing with you. This is just as satisfying. It may not taste exactly like the four hour version, but it hits the spot and makes you happy! This starts out with some boneless skinless chicken cutlets that are dredged in seasoned flour and browned in some oil and butter. I like to set these aside and then sautee up the onion and paprika. It is important to cook the dry paprika to activate the natural oils and bring out the full spectrum of flavor that it has to offer. Then chicken broth and the chicken goes back in for a nice warm bath. This is simmered for five to ten minutes and then turned off. Now for the good stuff. Mixing together some sour cream and flour and tempering that with a couple ladles full of hot broth from the skillet, we can make a liason to add back to the pan that will not turn into a curdled mess. Stir that in and as you stir it will thicken to perfection. Szeged Paprika: Rada Handy Stir: No need to simmer longer, this is ready to eat. I served mine with elbow macaroni and home canned green beans. This made a delicious and satisfying meal for four plus enough leftovers for another full dinner for four. So cook once and eat twice! I love a meal that will do that for you. If you don't like to keep the leftovers for later in the week, freeze them and bring them out on a night when you are just too tired to deal. Heat this up and pony up to a delicious home cooked meal that takes no effort at all! I hope you give this quick chicken paprika skillet a try sometime soon and I hope you love it! Happy Eating! Business Inquiries can be sent to: info@noreenskitchen.com Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a qu ... https://www.youtube.com/watch?v=Ute7Pf43EwE

The response to our last compilation video was so overwhelming we have decided to incorporate some of these into our regular schedule. This gives us a chance to refresh as well as a way for all of you to be reminded of our vast video catalog! Remember, anytime you wonder if we have a recipe video, go to our channel page, by clicking our name just under the video and have a look at the videos tab or check out our playlists! We currently have over 2200 videos uploaded to the channel! Something for everyone! This week, we concentrate on three instant pot or pressure cooker basics that you may find helpful! In this video we revisit, in a condensed form how to cook potatoes for potato salad in the pressure cooker or Instant Pot, how to make rice as well as the most perfect and beautiful hard boiled eggs that you have ever made! They will literally jump out of their shells for you! The secret is all in the timing as well as how you release the pressure. I will guide you through. Bookmark this video for future reference, but just in case, you can view the full version videos here: How to cook potatoes in the pressure cooker: https://bit.ly/3vPOcnP How to cook hard boiled eggs in the pressure cooker: https://bit.ly/3fNSSF5 How to make rice in the pressure cooker: https://bit.ly/3vOYPHB I hope if you have an electric pressure cooker and have not yet used it, that you will put your fear aside and give these basics a try! I promise that you won't ever make these by boiling them on top of the stove again and they will come out perfect every single time! In fact, this is the very best way to make potatoes for potato salad or even potato soup! You can also cook the potatoes a few minutes longer if you want to turn them into the fluffiest mashed potatoes ever. The reason is that you use lots less water and the potatoes do not get waterlogged! Amazing I tell you! Please give these a try! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawye ... https://www.youtube.com/watch?v=NJkJNhyydsk

AND THE WINNER IS! Karen F.! Thanks to the nearly 800 people who entered. Thanks to Ball and the Jarden Corporation for partnering with our channel to bring you this amazing giveaway! I am humbled to have been able to do this for all of you! Thanks to each and every one of you who come to see me in my kitchen every day. I know that without you none of this would be possible! I am so thankful that we get to share this together! Look for another giveaway coming soon to celebrate my 100k subscribers goal! Remember to comment, like, share and subscribe and always remember how important you all are to me and my family! Happy Eating! Business Inquiries can be sent to: inquiry@noreenskitchen.com Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Subscribe to my crafting channel! Noreen's Crafty Corner, new uploads every Thursday! http://bit.ly/1MplHBS Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees. ... https://www.youtube.com/watch?v=5VG0b5qJ8z0

A few weeks ago I made an Asian pork tenderloin and used my homemade ginger paste in that recipe. An overwhelming number of you requested that I share how I make my homemade paste so today we are going to do that! Homemade ginger paste is pretty simple, and I love that it is seriously only three ingredients. ginger, water and a bit of citric acid. That is it! I use this in my morning vinegar cocktail that I drink for my health and I also use ground turmeric as well. A wonderful way to get your body going every morning! When selecting ginger, you want to get fists that look fresh and not shriveled, it should be heavy for it's size and it should spritz when your gently dig your fingernail into one end. You can purchase as much or as little as you like and make it in amounts you think you will use within a few months. I made what equaled two cups of ginger, half I used to make ginger turmeric paste, the rest will keep in my fridge for a significantly long time. I got my ginger at the commissary but also love to get mine at the Asian market up the street from me. They always have amazing organic, super fresh ginger root that is super cheap. So if you have an Asian or an East Indian market near you, check there first because they go through it fast and it will always be at the peak of freshness. I started out by peeling the ginger. I do this by using a spoon and scraping the skin off of the ginger. Then I cut the ginger up into julianne size strips. You don't have to be super precise when cutting up the ginger, just get it smaller. I put the ginger in my mini chopper with a couple tablespoons of water and wazzed that up till it was a paste. I kept adding ginger till all my ginger was mixed into a paste. I also added more water with each addition to keep the viscosity up. Then I added some citric acid. You will want to add 1 teaspoon per cup of processed ginger to help keep the mixture from oxidizing and to keep it really fresh in your fridge. I like to store my ginger in a mason jar with a tight fitting lid and preferably a new flat lid. This will ensure extra prolonged freshness. Just keep it in the fridge and pull it out and use it as you would prepared garlic for all your Asian dishes. Fresh ginger is also great added to your homemade pumpkin and apple pies. It will give it a really nice intense ginger flavor. You can use the fresh ginger as I do in a vinegar cocktail or as a great and natural way to alleviate heartburn or stomach upset. You can use it to make ginger tea to help stave off nausea as well. Ginger is amazing and everyone should have it on hand. It is a natural medicine as well as an amazing flavorizer! I hope that you give homemade ginger paste a try and I hope you love it! Happy Eating! Business Inq ... https://www.youtube.com/watch?v=r-EfBUYJBCQ