Paprika, not just a spice

Paprika is not just a spice that adds color and a lot of flavor to your dishes, but is also rich in vitamin C and carotenoids, providing a variety of health and beauty benefits. Because of the large amount of antioxidants present in this spice, such as vitamin A, lutein and zeaxanthin, it’s already clear that paprika benefits you by helping prevent diseases that damage your eyes. In addition to these nutrients, the existence of vitamin B6 in paprika also helps keep your eyes healthy.  We’ve had so many customers to tell us how much they love and use our gourmet smoked paprika, including , on Chicken, in Omelets, Salads, and of course Vegetables.  Try our delicious smoked spices today.

Keep It Spicey Sweet Potato Soup

Take a break from baking, roasting, or mashing sweet potatoes, and cook them up into this luxurious soup. You can add so many things to make this recipe your favorite, adding sour cream, or half and half to give your soup a little more creaminess. Perfect for the vegetarian looking for different yummy recipes



  • 2 tablespoons olive oil
  • 1/2 small onion, diced about 1/4 cup
  • 1/2 teaspoons Keep it Spicey Kosher Salt
  • 1 t Keep It Spicey Gourmet Smoked black pepper
  • 1 shallot, diced
  • 1/2 teaspoon cinnamon
  • 1 t Keep It Spicey Gourmet Smoked Granulated Onion and Garlic each
  • 1/4 cup of Keep It Spicey Gourmet Smoked Brown Sugar
  • 2 apples (Your Choice) cut in 1 inch cubes
  • Sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes (You can substitute with Pumpkin)
  • 4 cups vegetable stock
  • 1 teaspoon Keep It Spicey Gourmet Smoked Paprika
  • 1 Cup Butternut Squash (Optional) or can substitute for Sweet potatoes
  • Goat Cheese, Pumpkin Seeds, Shoodie Bread Croutons, Maple Toast OR Sour Cream for garnishment
  1. In a large pot, heat oil over medium heat. Add onion and shallot, and season lightly with salt and pepper. Cook until translucent, about 5 minutes.
  2. Add Apples (and Squash) and cook 2 more minutes
  3. Stir in sweet potatoes, stock, cinnamon, and paprika. Bring mixture to a boil. Reduce heat and simmer for 30 minutes. (Sweet potatoes should be very tender.)
  4. Using a blender, stick blender, or food processor, purée mixture (in batches, if necessary). Return mixture to the pot. Season to taste with salt, pepper and a little more gourmet smoked brown sugar if needed.  
  5. Garnish, we love the Toasted Shoodie Bread croutons toasted with our Gourmet Smoked Brown Sugar…YUMMY

Quick & Easy Turkey Stew

When the temperature drops, it’s time to head to the kitchen to make a hearty, warming meal.  When I think of cold weather, I immediately think of hearty chilis and stews, bean dishes, pasta meals, slow braises, and casseroles. Plan ahead meals and create a weekly dinner menu to make life less stressful.  It’s easy to incorporate healthy eating while creating comfort foods. Creating meals such as Shrimp or Chicken Jambalaya, Hearty Chicken Chili (white bean chili) to homemade Chicken Pot pies can be comforting to your belly and easy on your waist line. I created a Turkey Stew Yesterday from our left-over smoked turkey that was to die for. It was so quick, easy and delicious,  you must try it!


1 cup of left over turkey ( or more if you have) cut into chunks

1 bag of mixed frozen vegetables (I used fresh carrots, corn, and a few green bean stalks I froze from our garden)

4 potatoes pealed and cubed

1 medium onion

2 celery stalks

2 cups of water

1 T Chicken Bullion

1 T Corn Starch

1 T Keep it Gourmet Smoked Spicey Granulated Onion

1 t Keep it Gourmet Smoked Spicey Granulated garlic

1 T Keep it Spicey Gourmet Smoked Kosher Salt

1 t Keep it Spicey Gourmet Smoked Black Pepper

Twig of Fresh Rosemary (Optional)

In a large pot add water, potatoes, celery and onions. Let simmer for about 15 minutes, add the seasonings, left over turkey and vegetables. Simmer until all ingredients are tender (about another 10 minutes).  Thicken with cornstarch and let simmer about another 5-10 minutes.  We ate ours of course with “Shoodie Bread” made into corn muffins. I placed my “Shoodie Bread” muffin inside the soup in the bowl and broke it up in the soup as I was eating.  YUMMY!