THE EDMONSON VOICE - Recipe Of The Week

Garlic Mashed Potatoes

11/13/2019

Ingredients

4 lbs Yukon gold potatoes
6 cloves garlic peeled and smashed
8 sprigs fresh thyme
3 cups heavy cream
1 cup whole milk
1/2 cup unsalted butter room temperature
2 teaspoons kosher salt
1/2 teaspoon ground pepper
additional salt and pepper to taste

Directions

Peel and chop the potatoes into 1-inch pieces and place in a large pot with the garlic cloves.
Tie the fresh time sprigs together with thread or bakers twine and add to the pot with the potatoes and garlic.
Add the cream and milk and bring the mixture to a boil. Add the salt and reduce the heat to a simmer and stir occasionally until the potatoes are tender and falling apart.
Remove from the heat and discard the thyme stems, use a potato masher to mash the potatoes until smooth. Add in the butter and pepper and stir just until melted and combined.
Top with more butter, salt, and pepper, and fresh herbs as desired for serving.

Slow Cooker Fried Apples

11/6/2019

Ingredients

Bag approx. 14 oz of sliced gala apples or similar
2 tbsp cornstarch
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1/4 cup butter melted
1 tbsp lemon juice

Directions

Turn crock pot on to hot setting.
Add bagged apples and 2 tbsp cornstarch to Ziploc bag and toss until apples are covered.
In a small bowl, combine granulated sugar, brown sugar and cinnamon.
Add sugar-cinnamon mixture to Ziploc bag and toss until apples are covered.
Transfer apples to crock pot.
Top apples melted butter, vanilla and lemon juice and stir to combine.
Cook on high for 2 hours or until apples are tender without falling apart.

Chocolate Ketchup Pumpkin Spice Marshmallow Cheese

10/31/2019

Ingredients

one bar of chocolate
1/4 cup of ketchup
1/2 cup of cream cheese
1 cup of marshmallow spread
1/2 can of canned pumpkin
1/2 tsp pumpkin pie spice
1 cup of sugar

Directions

Add all ingredients into a bowl
You've been tricked! Please don't try this recipe! Happy Halloween from the Edmonson Voice and our Recipe Of The Week sponsor, Cee Bee Food Store!
Halloween On The Square has been moved to inside the Brownsville Community Center due to inclement weather. Be safe and have a Happy Halloween!

Halloween Cake Batter Dip

10/23/2019

Ingredients

15.25 ounce white cake mix , sifted
8 ounces whipped topping
1 cup vanilla Greek yogurt
orange food coloring
festive sprinkles
cookies, graham or animal crackers for dipping

Directions

In a large mixing bowl, combine white cake mix, whipped topping and vanilla Greek yogurt. Mix until combined.
Add orange food coloring.
Top with festive sprinkles.
Serve with cookies or crackers.

Lasagna Soup

10/16/2019

Ingredients

2 Tbsp olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (1 3/4 cups)
5 garlic cloves, to taste, minced*
4 1/2 cups low-sodium chicken broth, then more to thin as desired
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups (5 oz) shredded mozzarella cheese
1/2 cup (2 oz) finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, plus more for garnish

Directions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Easy Pumpkin Pie

10/9/2019

Ingredients

1 pre-made pie crust
15 oz pumpkin puree (1 can)
14 oz sweet condensed milk (1 can)
2 large eggs
2 teaspoons pumpkin pie spice

Directions

Preheat oven to 450 degrees F. Prepare a pie dish with nonstick spray and pie crust.
Whisk together remaining ingredients and pour into crust.
Bake for 15 minutes then reduce heat to 350 degrees F and bake for an additional 30-35 minutes. You know your pie is done with there is little to no wiggle left in the pie when you remove it. Allow to cool to room temperature then serve.

Fall Favorite One Pan Chicken Dinner

10/2/2019

Ingredients

5 (6 - 7 oz) bone-in, skin on chicken thighs
4 Tbsp olive oil, divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced (1 Tbsp)
1 Tbsp each minced fresh thyme, sage and rosemary
Salt and freshly ground black pepper
1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced about 1/4-inch thick
4 slices hickory smoked bacon, chopped into 1-inch pieces
2 Tbsp chopped parsley, for garnish (optional)

Directions

Preheat oven to 450 degrees.
Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
Set chicken thighs over veggie/apple layer.
Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes or until desired temperature is reached. Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
Garnish with parsley if desired and serve warm

Pumpkin Chocolate Chip Muffins

9/25/2019

Ingredients

2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips divided use
cooking spray

Directions

Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
Fold in 1 cup of chocolate chips.
Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.
Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
Serve, or store the muffins in an airtight container for up to 5 days.

Chicken Tortilla Soup

9/18/2019

Ingredients

1 1/2 pounds boneless skinless chicken breast, pounded to 3/4 inch thick
1 teaspoon kosher salt, plus more as needed for seasoning
1 teaspoon paprika, sweet or smoked, plus more as needed for seasoning
black pepper, as needed for seasoning
2 tablespoons olive oil, divided
1 cup chopped white onion
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
1 tablespoon chopped chipotle chilis in adobo sauce
1 tablespoon minced jalapenos
1/4 cup tomato paste
3/4 cup chopped red bell pepper
1 cup corn kernels, fresh, canned or frozen
1 cup black beans, canned, rinsed and drained
14.5 ounce canned diced fire roasted tomatoes, plus juice
5 cups unsalted chicken stock
1 1/2 teaspoons dried oregano
1 cup sliced corn tortilla strips, about 1/4-inch thick, 2-inch long strips
1 tablespoon lime juice
1/4 cup cilantro leaves, for garnish

Directions

Lightly season chicken breasts on both sides with salt, pepper, and paprika.
Heat large saute pan or dutch oven over medium heat.
Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
Flip the chicken and cook on the other side until the internal temperature reaches 160F, about 5 to 6 minutes.
Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve.
In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
Once the oil is hot, add in the onions and garlic, saute for 1 minute.
Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
Add chopped chipotle chilis and jalapenos, saute for 1 minute.
Add in tomato paste and saute for 1 minute.
Add in bell pepper and corn, saute for 1 minute.
Add in the black beans, fire roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
Bring to a boil and then reduce to a simmer, cook chicken tortilla soup until tortillas are softened about 15 minutes.
Stir in lime juice and cilantro leaves, taste and adjust seasoning with and pepper as desired.
Serve the soup with desired toppings.

Twice Baked Potato Casserole

9/11/2019

Ingredients

4-5 pounds unpeeled potatoes baked I prefer Yukon gold
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bacon cooked and chopped
2 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
3 green onions chopped

Directions

Preheat oven to 350 degrees F. Cut warm baked potatoes into bite size pieces. Place half in a greased 9x13 inch baking dish. Sprinkle with half of salt and pepper. Layer half of bacon, sour cream and shredded cheese.
Repeat layers. Bake uncovered for 20 minutes or until cheese is melted and the entire dish is warm. Sprinkle with onions and enjoy!