THE EDMONSON VOICE - Recipe Of The Week

Easter Dinner Glazed Ham

4/18/2019

Ingredients

1 fully cooked spiral-cut bone-in ham (7 lb.)
1 jar (10 oz.) apricot jam
1/2 cup packed brown sugar
1/4 cup Dijon Mustard
2 Tbsp. cornstarch
2 Tbsp. water

Directions

Place ham in 6-qt. or larger slow cooker sprayed with cooking spray.
Mix jam, sugar and mustard until blended; spoon over ham. Cover with lid.
Cook on low for 3 to 4 hours or until ham is heated through.
Transfer ham to platter, reserving jam mixture in slow cooker, cover ham to keep warm. Turn slow cooker to HIGH. Whisk cornstarch and water until blended; whisk into reserved jam mixture. Cook, uncovered, 10 to 15 min. or until thickened, stirring occasionally.
Spoon half the jam mixture over ham. Serve ham with remaining jam mixture on the side.

Cheddar Bacon Ranch Potato Salad

4/10/2019

Ingredients

2 lbs petite red potatoes, diced into bite size chunks (about 1-inch)
2/3 cup Ranch Dressing
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled (about 1/2 cup)
1/3 cup chopped green onions
Salt and pepper (optional)

Directions

Cook potatoes in boiling water: Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes.
Drain potatoes: Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).
Toss potatoes with dressing, and mix-ins: Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions, toss to coat.
Season as desired: season with salt and pepper to taste. Serve or cover and chill up to 1 day (if you like the bacon crispy wait to add it until ready to serve).

Recipe Notes

You can set aside a few tablespoons of the bacon and green onions for garnish if desired

Mixed Berry Smoothie

4/3/2019

Ingredients

1 1/2 cups apple juice can also use almond milk, skim milk, coconut milk or other flavor of juice
1 banana sliced
1 1/2 cups frozen mixed berries
3/4 cup vanilla Greek yogurt
1 tablespoon honey optional
Optional garnish: fresh berries and mint sprigs

Directions

Place the apple juice, banana, berries and yogurt in a blender; blend until smooth. If the smoothie seems too thick, add a little more liquid (1/4 cup).
Taste and add honey if desired. Pour into two glasses and garnish with fresh berries and mint sprigs if desired.

Creamy Tuscan Shrimp

3/27/2019

Ingredients

2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound (500 g) shrimp (or prawns), tails on or off
1 small yellow onion, diced
1/2 cup white wine (OPTIONAL)
5 oz (150 g) jarred sun dried tomato strips in oil, drained(reserve 1 teaspoon of the jarred oil for cooking)
1 3/4 cups half and half
Salt and pepper, to taste
3 cups baby spinach leaves, washed
2/3 cup fresh grated Parmesan cheese
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

Instructions

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.
Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, and add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
Serve over pasta, rice or steamed veg.

Cookies & Cream Cookies

3/20/2019

Ingredients

1 cup butter softened
1/2 cup brown sugar
1/2 cup sugar
1 4.2 oz pkg Oreo Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
15 Oreo cookies coarsely crushed

Directions

Using a hand mixer, cream the butter and sugars. Add the pudding mix and mix until well blended.
Add the eggs and vanilla and mix well.
Add the flour and baking soda and continue mixing.
Stir in Oreo cookie chunks.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes at 350. Enjoy!

Bourbon Chicken

3/13/2019

Ingredients

2 pounds boneless chicken breasts ; cut into bite-size pieces
1 tablespoon olive oil ; (1-2)
1 garlic clove ; crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch ; (if thick sauce desired)

Directions

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.

Slow Cooker Barbecue Ribs

3/6/2019

Ingredients

2 cups barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1 tablespoon cayenne pepper (optional for a hint of spice)
4 pounds of baby back pork ribs
Salt, to taste

Instructions

Spray inside of a 6-quart slow cooker with cooking spray.
Remove inner skin (membrane) from ribs and place ribs in slow cooker. Discard skin.
Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover with half of the sauce.
Season with a good amount of salt and pepper; cover with lid and cook on low setting for 7-9 hours. Refrigerate remaining sauce to use later.
When ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone).
Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and broil in preheated oven at 400°F for about 10 minutes or until beginning to char and crisp on the edges.
Serve ribs with remaining sauce.

Southwestern Chicken Salad

2/27/2019

Ingredients

6 cups chopped lettuce of your choice
6 cups cubed cooked chicken
1 and 1/2 cups corn
1 and 1/2 cups black beans
2 tomatoes, diced
1 avocado, diced
1/2 red onion, diced
3/4 cup shredded cheddar cheese
1 cup crushed tortilla chips
handful chopped cilantro

For The Dressing

1/2 cup plain Greek yogurt (I use nonfat)
3 Tablespoons extra virgin olive oil
2 teaspoons honey
2 teaspoons apple cider vinegar
1 teaspoon minced garlic
juice of 1 lime
1/2 jalapeno, finely diced
2 heaping teaspoons taco seasoning (I use mild)
salt, to taste and if needed

Directions:

Add all of the salad ingredients to a large bowl. (If you're not serving it right away, add the tortilla chips right before serving. They'll stay crunchy that way.)
Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
Spoon dressing over salad, then give everything a big toss to combine. Serve cold.

Breakfast Tater Tot Casserole

2/19/2019

Ingredients

1 package of bacon
1 (32-ounce) package frozen Tater Tots
8 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 green onions, chopped
1 (8-ounce) package shredded colby jack cheese

Instructions

Cook the bacon until crisp and drain on paper towels. Crumble and set aside.
Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Line the bottom of the baking dish with the tater tots.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Add half of the bacon, half of the green onions, and half of the cheese and stir well. Pour the mixture evenly over the tater tots.
Bake uncovered for 45 to 50 minutes or until the eggs are set and the tater tots are heated through. Sprinkle with the remaining half of the bacon, green onions, and cheese. Return the dish to the oven and cook for 3 to 5 minutes or until the cheese has melted

White Bean Soup

2/13/2019

Ingredients

1 tablespoon olive oil
1 yellow onion diced
6-8 cloves garlic minced
6 cups vegetable broth (or stock)
15 ounces (420 g) can diced tomatoes, drained*
1 teaspoon sugar
1 tablespoon Italian dried herbs
1 teaspoon kosher salt
½ teaspoon black pepper
4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
4 cups baby spinach (about 6 ounces)
3/4 cup fresh grated Parmesan cheese (for serving)
3 tablespoons chopped fresh flat-leaf parsley

Instructions

In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.
Serve immediately.