Blog Archives - THE EDMONSON VOICE

Grilled Potato Salad

6/24/2022

INGREDIENTS:

2 lb. small red potatoes, quartered
1 red pepper, halved, seeded
3 green onions
1 Tbsp. chopped fresh basil
1/2 cup KRAFT Natural Three Cheese Crumbles
3/4 cup KRAFT Zesty Italian Dressing

DIRECTIONS:

Heat grill to medium-high heat.
Cook potatoes in boiling water 10 min. or just until tender; drain.
Grill potatoes, peppers and onions 10 min. or just until browned, turning occasionally.
Place potatoes in bowl. Chop pepper and onions. Add to potatoes with remaining ingredients; mix lightly. Serve warm.

KITCHEN TIPS:

Substitute 2 tsp. dried basil leaves for the fresh basil.
Grilling the potatoes is a new twist for a classic recipe. The potatoes and peppers team up to make this potato salad a good source of vitamin C.

Used with permission from Kraft Foods:

Father's Day Baja Buffalo Chicken Wings

6/19/2022

INGREDIENTS:

1/3 cup lime juice
1/3 cup apple juice
1/3 cup chopped canned chipotle peppers in adobo sauce
1 Tbsp. garlic powder
1 Tbsp. ground red pepper (cayenne)
2 lb. chicken wings, split at joints, tips removed
3/4 cup KRAFT Spicy Honey Barbecue Sauce
1 green onion, sliced

DIRECTIONS:

Mix first 5 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of each wing. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce; grill 4 to 5 min. or until chicken is done, turning and brushing frequently with remaining barbecue sauce.
Place chicken on platter; top with onions.

KITCHEN TIPS:

Serve with carrot and celery sticks.
Serve as dippers with KRAFT ROKA Blue Cheese Dressing.

Used with permission from Kraft Foods:

Chocolate Chunk Cookie Bars

6/10/2022

INGREDIENTS:

1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1 cup chopped pecans

DIRECTIONS:

Heat oven to 350°F.
Combine graham crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
Pour condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer.
Bake 30 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

Used with permission from Kraft Foods:

Santa Fe Chicken Salad Wraps

6/3/2022

INGREDIENTS:

4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) corn, drained
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Salsa
8 flour tortillas (6 inch)

DIRECTIONS:

Combine first 4 ingredients in large bowl; sprinkle with cheese.
Mix dressing and salsa. Add to lettuce mixture; toss to coat.
Spoon onto tortillas; roll up.

KITCHEN TIPS:

Santa Fe Grilled Steak Salad Wrap: Prepare as directed, substituting 3/4 lb. boneless beef sirloin steak, grilled and cut into strips, for the chicken breast strips.

Used with permission from Kraft Foods

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