Blog Archives - THE EDMONSON VOICE

Pumpkin Chocolate Chip Muffins

9/25/2019

Ingredients

2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips divided use
cooking spray

Directions

Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
Fold in 1 cup of chocolate chips.
Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.
Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
Serve, or store the muffins in an airtight container for up to 5 days.

Chicken Tortilla Soup

9/18/2019

Ingredients

1 1/2 pounds boneless skinless chicken breast, pounded to 3/4 inch thick
1 teaspoon kosher salt, plus more as needed for seasoning
1 teaspoon paprika, sweet or smoked, plus more as needed for seasoning
black pepper, as needed for seasoning
2 tablespoons olive oil, divided
1 cup chopped white onion
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
1 tablespoon chopped chipotle chilis in adobo sauce
1 tablespoon minced jalapenos
1/4 cup tomato paste
3/4 cup chopped red bell pepper
1 cup corn kernels, fresh, canned or frozen
1 cup black beans, canned, rinsed and drained
14.5 ounce canned diced fire roasted tomatoes, plus juice
5 cups unsalted chicken stock
1 1/2 teaspoons dried oregano
1 cup sliced corn tortilla strips, about 1/4-inch thick, 2-inch long strips
1 tablespoon lime juice
1/4 cup cilantro leaves, for garnish

Directions

Lightly season chicken breasts on both sides with salt, pepper, and paprika.
Heat large saute pan or dutch oven over medium heat.
Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
Flip the chicken and cook on the other side until the internal temperature reaches 160F, about 5 to 6 minutes.
Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve.
In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
Once the oil is hot, add in the onions and garlic, saute for 1 minute.
Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
Add chopped chipotle chilis and jalapenos, saute for 1 minute.
Add in tomato paste and saute for 1 minute.
Add in bell pepper and corn, saute for 1 minute.
Add in the black beans, fire roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
Bring to a boil and then reduce to a simmer, cook chicken tortilla soup until tortillas are softened about 15 minutes.
Stir in lime juice and cilantro leaves, taste and adjust seasoning with and pepper as desired.
Serve the soup with desired toppings.

Twice Baked Potato Casserole

9/11/2019

Ingredients

4-5 pounds unpeeled potatoes baked I prefer Yukon gold
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bacon cooked and chopped
2 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
3 green onions chopped

Directions

Preheat oven to 350 degrees F. Cut warm baked potatoes into bite size pieces. Place half in a greased 9x13 inch baking dish. Sprinkle with half of salt and pepper. Layer half of bacon, sour cream and shredded cheese.
Repeat layers. Bake uncovered for 20 minutes or until cheese is melted and the entire dish is warm. Sprinkle with onions and enjoy!

Garlic Parmesan Zucchini

9/4/2019

Ingredients

1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
3 large zucchini, cut into rounds
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
1/4 c. freshly grated Parmesan

Directions

In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 30 seconds. Add zucchini and oregano. Cook until zucchini is tender, about 10 minutes. Season with salt, pepper, and a pinch red pepper flakes.
Top with Parmesan and serve warm.