Blog Archives - THE EDMONSON VOICE

Halloween Cake Batter Dip

10/23/2019

Ingredients

15.25 ounce white cake mix , sifted
8 ounces whipped topping
1 cup vanilla Greek yogurt
orange food coloring
festive sprinkles
cookies, graham or animal crackers for dipping

Directions

In a large mixing bowl, combine white cake mix, whipped topping and vanilla Greek yogurt. Mix until combined.
Add orange food coloring.
Top with festive sprinkles.
Serve with cookies or crackers.

Lasagna Soup

10/16/2019

Ingredients

2 Tbsp olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (1 3/4 cups)
5 garlic cloves, to taste, minced*
4 1/2 cups low-sodium chicken broth, then more to thin as desired
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups (5 oz) shredded mozzarella cheese
1/2 cup (2 oz) finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, plus more for garnish

Directions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Easy Pumpkin Pie

10/9/2019

Ingredients

1 pre-made pie crust
15 oz pumpkin puree (1 can)
14 oz sweet condensed milk (1 can)
2 large eggs
2 teaspoons pumpkin pie spice

Directions

Preheat oven to 450 degrees F. Prepare a pie dish with nonstick spray and pie crust.
Whisk together remaining ingredients and pour into crust.
Bake for 15 minutes then reduce heat to 350 degrees F and bake for an additional 30-35 minutes. You know your pie is done with there is little to no wiggle left in the pie when you remove it. Allow to cool to room temperature then serve.

Fall Favorite One Pan Chicken Dinner

10/2/2019

Ingredients

5 (6 - 7 oz) bone-in, skin on chicken thighs
4 Tbsp olive oil, divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced (1 Tbsp)
1 Tbsp each minced fresh thyme, sage and rosemary
Salt and freshly ground black pepper
1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced about 1/4-inch thick
4 slices hickory smoked bacon, chopped into 1-inch pieces
2 Tbsp chopped parsley, for garnish (optional)

Directions

Preheat oven to 450 degrees.
Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
Set chicken thighs over veggie/apple layer.
Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes or until desired temperature is reached. Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
Garnish with parsley if desired and serve warm