Blog Archives - THE EDMONSON VOICE

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.

Classic Chicken Nuggets

2/6/2019

Ingredients

1/2 cup mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1-1/4 cups crushed sesame snack crackers (about 38 crackers)
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces

Directions

In a shallow bowl, combine the first six ingredients. Place crackers in another shallow bowl. Dip chicken in mayonnaise mixture, then coat with cracker crumbs.
Place on a foil-lined baking sheet. Bake at 400° for 8-10 minutes on each side or until chicken is no longer pink.

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