Smoked Paprika Roasted Chicken

INGREDIENTS:

• 2 Tbsp smoked paprika
• 2 Tbsp melted unsalted butter*
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 whole 4-5 pound roasting chicken
• 4 Tbsp honey
• 2 Tbsp lemon juice

METHOD:

1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick).

2 Mix together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.

3 Heat the honey and lemon juice in a small pot and set aside.

4 Bake at 325°F for approximately 1 hour to an hour and 15 minutes. Baste with the lemon-honey mixture after 35 minutes, and then every 15 minutes after that. You may need to adjust total cooking time depending on how big your chicken is. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 160°F for the breast and 165°F for the thigh.

Louisiana Red Beans and Rice

Ingredients:

• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon Cajun seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Directions:

1. Rinse beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
4. Stir sausage into beans, and continue to simmer for 30 minutes.
5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.