Blog Archives - THE EDMONSON VOICE

Loaded Potato Soup

9/26/2018

Ingredients

6 cups chicken broth
8 cups peeled and diced Idaho baking potatoes
1 medium diced onion
1 teaspoon salt
1 teaspoon pepper
16 ounce bacon, cooked crispy and crumbled
2 cups milk
5 tablespoons cornstarch
4 ounces sour cream
8 ounces shredded sharp cheddar cheese
green onions, optional
extra sour cream, optional

Directions

Peel, dice and rinse potatoes well.
Add the chicken broth, onion, salt, pepper and potatoes to the crock pot.
Cook on high for 4-8 hours or until the potatoes are fork tender.
Once the potatoes are cooked through mix the cornstarch with the milk and add to the crock pot stirring well.
Next add the cheese, sour cream and all but 1/4 cup of the crumbled bacon to the crock pot.
Cook for another hour or until the cheese is melted and the soup is creamy and has thickened.
Serve with a teaspoon of sour cream, a pinch of the remaining crumbled bacon and green onions if desired.

Tasty Chicken And Potatoes

9/19/2018

Ingredients

8 chicken thighs
6-8 large potatoes cut in quarters or halves
5-6 carrots cut in 1-2 inch pieces
1 onion cut in quarters
15-20 garlic cloves whole
1 Tbsp Kosher salt
1 tsp Black ground pepper
4 tsp garlic powder or 5 cloves garlic crushed
½ tsp paprika optional
3-4 Tbsp olive oil

Directions

Preheat oven to 375F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
Pat dry chicken with paper towel.
Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Carefully toss everything to coat.
Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.

Sunday Morning Breakfast Casserole

9/12/2018

Ingredients:

1 pound Italian sausage
1 medium white onion, peeled and diced
3 cloves garlic, minced
1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
6 eggs
1/3 cup milk
1 (20 ounce) bag frozen hash browns, thawed (I used the cubed kind)
2 cups shredded cheddar or mozzarella cheese
1/4 teaspoon freshly-ground black pepper
(optional topping: thinly sliced green onions)

Directions:

Heat oven to 375°F.
Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hash brown mixture, and stir to combine. Pour the mixture into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Football Game Favorite Cheesy Sausage Dip

9/5/2018

Ingredients

1 (16-ounce) Johnsonville Italian Sausage
1 (8-ounce) package cream cheese
1 (16-ounce) package processed cheese product (like Velveeta)
1 (15-ounce) can whole kernel corn, drained
2 (10-ounce) cans diced tomatoes and green chilis (mild or hot), drained
1/2 teaspoon garlic powder

Directions
Slow Cooker Instructions:

In a large skillet, brown the ground sausage. Drain any grease away. Cut the cheeses into cubes. Add the sausage, cheeses, drained whole kernel corn, drained tomatoes with chilis, and garlic powder to the bowl of a slow cooker. Cover and set to low. Cook until the cheese have melted then turn to warm. Serve alongside corn or tortilla chips.