Blog Archives - THE EDMONSON VOICE

Hawaiian BBQ Chicken Wraps

7/25/2018

Ingredients

1 Tablespoon olive oil
1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
salt and freshly ground black pepper
1/2 cup barbecue sauce
1/2 cup shredded mozzarella cheese
2/3 cup pineapple , chopped (fresh or canned)
1/4 red onion , chopped
1 romaine heart , chopped
1/4 cup fresh cilantro , chopped
4 large flour tortillas (wheat or white)

Directions

Heat oil in a large skillet over medium high heat.
Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown.
Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat.
Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro.
Roll, burrito style and secure with a toothpick. Serve immediately.

Summertime Fruit Salad

7/18/2018

Ingredients

2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Directions

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
In a large clear glass bowl combine the pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Baked Spaghetti & Meatballs

7/11/2018

Ingredients

Cooked meatballs (about 1½ doz)
24 oz jar marinara sauce
½ yellow onion (diced)
3 cloves garlic (crushed)
1 tsp Italian seasoning
2 TBSP olive oil
I box of spaghetti noodles
1-2 cups grated cheese (colby-jack, mozzarella etc.)
½ cup grated Parmesan

Directions

In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
Add cooked meatballs.
Add marinara sauce and tsp Italian seasoning.
Heat over med/low heat for about 20-30 minutes.
In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
With large slotted spoon, scoop meatballs from sauce and set aside.
Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
Add cooked meatballs to top of spaghetti.
Top with grated cheese & parmesan cheese.
Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.

Grilled Corn on the Cob

7/5/2018

INGREDIENTS

6 ears corn
6 tablespoons butter, softened

salt and pepper to taste

DIRECTIONS

Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.