Blog Archives - THE EDMONSON VOICE

Refreshing Tomato, Bacon, & Cucumber Salad

4/26/2018

ingredients:

1-2 cucumbers
1 chopped tomato
3 slices of bacon (pre-cooked)
1-2 tbsp. of mayonnaise
⅛ teaspoon garlic powder
sea salt
black pepper

Directions

Cook bacon until crispy.
Chop the cucumbers, tomatoes and combine.
Mix the mayo, garlic powder, salt and pepper together.
Add mayo mixture to veggies.
Serve immediately or refrigerate.

Slow Cooker Chicken Parmesan

4/18/2018

Ingredients

2 boneless skinless chicken breasts
1 can crushed tomatoes (28 oz)
1/4 cup water
1 Tbsp dried basil
1 tsp minced garlic
1/4 tsp black pepper
1/4 tsp salt
12 oz. uncooked pasta
2 cup shredded mozzarella cheese
2 Tbsp olive oil
1/2 cup breadcrumbs

Directions

Place chicken, spices, garlic, crushed tomatoes, and water in the slow cooker.
Cook on high for 4 hours, medium for 6, or low for 8.
Shred chicken.
Add pasta and mix in well so that the pasta is covered in the liquid.
Cover and cook for another 20 minutes.
Add the cheese on top and close the lid and let it melt (this should take another 10 minutes).
While the cheese is melting, heat the olive oil over medium heat.
Add the breadcrumbs and mix well into the oil. Cook for a few minutes until the breadcrumbs are crispy.
Serve and top with the breadcrumbs and parmesan cheese.

Delicious Cheesy Chicken-Bacon & Corn Stuffed Zucchini

4/11/2018

Ingredients

4 medium zucchini
water
2 skinless boneless chicken breasts
8 slices of bacon
1 can (15-ounces) sweet corn (you can also use frozen corn, thawed)
2 garlic cloves , chopped
salt and fresh ground pepper , to taste
1 package (8-ounces) low-fat cream cheese, softened

Directions

Drop zucchini in a large pot of boiling water.
Cook for 5 minutes, or until fork tender; drain and rinse with cold water.
Cut zucchini in half, lengthwise; scoop out seeds and flesh, about 1/2-inch deep; set aside.
Dice chicken breast into bite-size pieces. Heat in pan until cooked through.
Place bacon in a frying pan and cook to a crisp; with a slotted spoon, transfer bacon to a plate lined with paper towel, leaving bacon fat in pan.
Add corn kernels and garlic to the frying pan; season with salt and pepper and cook for 3 minutes, or until heated through and slightly browned.
Add cream cheese and continue to cook, stirring frequently, until cheese is melted and mixture is well combined.
Crumble bacon and both the bacon and chicken into the cream cheese mixture.
Remove from heat.
Stuff mixture into previously prepared zucchini shells.
Add cheese topping of your choice- Cheddar, Colby etc.
Broil for 8 minutes, or until tops are lightly browned.
Serve.

Easy Slow Cook Swiss Steak

4/5/2018

INGREDIENTS:

1 tablespoon vegetable oil
2 cups all-purpose flour
salt and pepper to taste
paprika to taste
2 pounds beef cube steaks

3 green bell pepper, sliced into rings
3 red bell pepper, sliced into rings
4 onions, sliced into rings
4 (14.5 ounce) cans crushed tomatoes

DIRECTIONS:

Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
Cover, and cook 6 to 8 hours on Low, until steaks are very tender.

Serve on a bed of rice, mashed potatoes, or even pinto beans.