Blog Archives - THE EDMONSON VOICE

Bacon Pineapple Chicken Kabobs

5/29/2019

Ingredients

2 pounds of boneless skinless chicken breast
1 large pineapple, cut into 1 1/2 inch chunks
2 large red bell peppers, cut into 1 1/2 inch pieces
1 large onion, cut into 1 1/2 inch pieces
12 strips of thick cut bacon

Hawaiian Sauce:

1 1/2 cups pineapple juice
1 1/2 tablespoons cornstarch
1/2 cup brown sugar
2 tablespoons soy sauce
1/2 teaspoon salt
6 long skewers

Directions

To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You’ll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion. Brush some olive or vegetable oil evenly over each kabob.
Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
Slather with hot Hawaiian sauce and serve immediately.

Homemade Strawberry Lemonade

5/22/2019

Ingredients

1 1/2 cup sugar
9 cups water
1 1/2 cup lemon
1 1/2 cup frozen sliced strawberries (thawed) or fresh strawberries

Directions

In a medium pot add the sugar and 1 cup of water up to a boil over medium-high heat.
Set aside and let it cool.
Squeeze your lemons, saving only the juice.
Using a fork mash the strawberries so they are in small pieces.
In a large pitcher, combine the rest of the water, simple syrup, lemon juice, and strawberries.
Serve in a tall glass over ice.

Mint Chocolate Cookie Bark

5/15/2019

Ingredients

2 16 oz packages chocolate candy coating
1 15.25 oz package cool mint Oreo cookies crushed & divided
2/3 cup Andes Crème de Menthe Baking Chips

Directions

Line an 11 x 15-inch rimmed jelly roll pan or similar with wax paper. Set aside.
Melt the candy coating in the microwave per the instructions on the package.
Break the cool mint cookies in a large plastic storage bag, using a rolling pin leaving chunky. Pour into a large mixing bowl. Set aside 2/3 cup to garnish the top.
Pour the melted candy coating over the the crushed cookies in the mixing bowl. Stir until evenly coated.
Pour onto the wax paper lined baking sheet spreading evenly from end to end.
Immediately sprinkle the top with the reserved cookies and crème de menthe candy morsels.
Refrigerate for 30 minutes or until firm.
Peel away the wax paper then cut or break into the desired shapes. Store in an airtight container at room temperature for up to 1 week

Spinach & Tomato Tortellini

5/8/2019

Ingredients

1 lb cheese tortellini
1 tbsp minced garlic
1 cup chopped fresh spinach
1 14.5 ounce can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon onion flakes
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup grated Parmesan cheese

Directions

Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
While the tortellini is boiling, roughly chop the spinach.
Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
Cook and stir over medium high heat until the mixture begins to bubble.
In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
Add the creamy mixture into the the skillet along with the Parmesan cheese.
Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
Add the drained tortellini and mix together gently.

Slow Cooker Honey Garlic Chicken

5/1/2019

Ingredients

2 pounds chicken thighs, bone-in
1 pound baby red potatoes, halved
1 pound carrots, peeled
1 cup onions, chopped
1 pound green beans, trimmed
fresh parsley, chopped, for serving optional
salt and pepper to taste

Honey Garlic Sauce

1/3 cup honey
1 tbsp garlic, minced
1/2 cup soy sauce, low sodium recommended
1/4 cup ketchup, or tomato paste
2 tsp dried oregano

Directions

In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
In a slow cooker, add chicken thighs, potatoes, carrots and onions and finally sauce mixture on top.
Cover the slow cooker tightly and cook the low setting for 6-8 hours.
Before serving, add the green beans and cook for another 15 minutes. Meanwhile, you may wish to broil the chicken for 2-3 minutes for a crispy skin.
Remove the chicken and vegetables to serving plates.
Spoon juices from the slow cooker on top and garnish on optional parsley. Serve and enjoy!