Covered Dishes Prepared with Cuisinart MultiClad Pro Cookware and a KitchenAid Artisan Stand Mixer

Our family reunion is in the Poconos this weekend and it is time to start cooking! My covered dish this year is Hungarian chicken paprikas in honor of our Hungarian heritage and my entry in our cookie bake-off competition is a hot and spicy molasses cookie. I will use my KitchenAid Artisan stand mixer for the cookies and Cuisinart MultiClad Pro cookware for the chicken. We are celebrating 115 years in America this year, so my covered dish and cookies should be extra special in honor of this milestone.

Blending five batches of cookies will be a breeze with my KitchenAid Artisan stand mixer. It can handle nine dozen cookies, so blending five dozen is nothing. If you like a little zing in your food, you would love this cookie. It has an unusual blend of spices and cayenne pepper gives it a real kick. I don’t think anyone else will think of entering a spicy cookie in this year’s competition, so this could be my year!

I will use my Cuisinart MCP-12 sauté pan and skillet to prepare the chicken paprikas. With my great grandmother’s family recipe and about an hour in my kitchen, this dish will be worthy of our celebration. Served over steamed rice or buttered noodles, it is always a family favorite.

I will make the spicy cookies first by sifting flour, baking soda, sugar, cloves, cayenne, and a few other spices together. With my KitchenAid Artisan mixer, it takes minimal time to blend in five sticks of cold butter. With less than 10 minutes from start to finish, I will have five batches of cookie dough prepared and ready for the oven. I will bake them in three or four batches and when they finish cooling, I will store them in airtight containers until tomorrow.

To triple my great grandmother’s chicken paprikas recipe, I will need to clean and finely chop three large onions. Then, I will clean and slice six red bell peppers. Preparing this dish is such a pleasure with Cuisinart MultiClad Pro cookware. With a little olive oil in the skillet, the onions will sauté beautifully without sticking. The sauté pan is perfect for preparing the chicken.

First, I will brown a quarter pound of chopped bacon. To that, I will add quartered chicken pieces including skins. After the chicken is browned on all sides, I will stir in the onions from the other pan. After adding chicken stock, lots of sweet Hungarian paprika and some freshly ground pepper, this should simmer for about an hour. When the chicken starts falling off the bone, the simmering phase of the recipe is done. I will allow the chicken to cool and then will remove the skin and bones.

After adding the all of the chicken morsels back to the juices in the Cuisinart MCP-12 sauté pan, I will stir in a few large dollops of sour cream and the sliced red bell peppers. To this, I will add a little flour for thickening. After heating for five to 10 minutes, the chicken paprikas covered dish will be done. I have not decided whether I will serve it over rice or buttered egg noodles and guess I will make that decision later today while the chicken is simmering.

We are expecting close to 150 relatives at this year’s family reunion. Many of us have been tracing our ancestry and exploring our heritage, so everyone is excited for the reunion. We asked everyone to gather their old family portraits and their favorite family recipes, which we will scan and distribute later this summer. Meanwhile, I better stop daydreaming and start cooking!

If you would like to learn more about Cuisinart MultiClad Pro cookware or the KitchenAid Artisan mixer, please visit toolsforkitchens.com.