Blog Archives - THE EDMONSON VOICE

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.

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