Chicken Recipes for Every Occasion Win Top Honors in the Gold Kist Farms 16th Annual Winning Taste Recipe Contest
Chicken Recipes for Every Occasion Win Top Honors in the Gold Kist Farms 16th Annual Winning Taste Recipe Contest
August 4
chicken recipes
Chicken recipes for parties, elegant dinners and casual family meals win the Gold Kist Farms® 16th Annual Winning Taste Recipe Contest®. Janet Heiserman, a homemaker from Independence, Iowa, was the grand prizewinner with an elegant entree, Almond Crusted Chicken with Asparagus Spears.
Taught to cook by her mother and grandmother, Heiserman combined all the food she likes best with chicken to create her winning recipe. "Wow! This is the biggest thrill of my life to be recognized and honored for something I love to do," said Heiserman, who is a first-time recipe contest winner. She and the other winners will share more than $63,000 in prizes. Heiserman's prize package includes an incredible Epiculinary® seven-day cooking vacation for two to Italy with round-trip airfare from Alitalia® airlines, cash, a TEC® Infra-Red Grill, J.A. Henckels® fine cutlery and SCANPAN Ergonomic® cookware.
First place winner Nina Phillips, a retail business owner from Groton, Conn., won with her very first contest entry, Chicken Bolsillos. These Spanish chicken pockets are a unique blend of Asian and Latin cuisines. Phillips serves them to family and friends as an appetizer with margaritas and beer or as an entree with a salad and Mexican-style rice.
It was 3 o'clock in the morning when second place winner Patricia Havey of Palm Beach Gardens, Fla., created with her recipe for Chicken Cutlets in Puff Pastry. A real wake up call, this recipe illustrates the use of bold flavors with goat cheese, sun dried tomatoes and fresh herbs. According to Havey, it's the fresh herbs directly from her garden that make all the difference.
Busy stay-at-home mom, Sandi Klingler of Auburn, Ala., drew from her Southern roots to create the third place winning recipe, Skillet Fajita Chicken in Cornbread. She serves this easy one-dish meal with a salad and a big glass of sweet tea.
Largo, Fla., resident Laura Johnson receives her creative inspiration from restaurants and loves putting a new twist to recipes. Her fourth place winning recipe, Caramelized Chicken Mignons, is a quick and easy entree or appetizer.
Sales Representative Marci Villalobos of Indialantic, Fla., won fifth place with Cajun Chicken Burritos. Another first time contest winner, Villalobos perfected her recipe over a number years of testing on friends and family. The burritos, which use a packaged red beans and rice product, illustrates how today's cooks are using convenience products to speed up the preparation process.
Chicken Recipes
"Chicken is becoming more than just a main dish. Cooks are more creative and experimental than ever using an abundance of ethnic ingredients and new convenience products," said Barbara Davenport, food specialist and contest director. "Convenience is still important, but it's taste, even if it requires more effort, that's the driving force behind most of our winning recipes."
These cooks entered their original recipes using fresh chicken in five categories: 1) Appetizer/Snack, 2) Main Dish/Entree, 3) Light Eating 4) Grilling and 5) Quick and Easy. Chicken Recipes were judged on taste, originality, ease of preparation and appearance. The winning chicken recipes and photos are available at http://www.goldkist.com . The 2005 contest will begin accepting entries in September, and the entry deadline is April 30, 2005. Comprehensive contest rules and an on-line entry form will be posted on the web site in September.
Famous Recipes
Place olive oil and butter in large sauti pan and heat on medium until butter is melted and hot. Add chicken breasts and saute until just done and no longer pink inside (internal temperature of 160 degrees on meat thermometer), turning once and watching carefully to prevent over browning. Remove, drain on paper towels, and set aside to keep warm.
Snap off and discard woody bases from fresh asparagus. Wrap 1 strip of bacon in spiral fashion around each asparagus spear to enclose. Secure with toothpicks. Saute asparagus in a medium skillet until bacon is browned on all sides. Remove and drain on paper towels.
To prepare Honey Mustard Sauce combine all ingredients and whisk to blend well.
To serve, place chicken breasts on platter, top each with three asparagus spears and drizzle with sauce, or serve sauce separately. If desired, garnish with additional almonds. 4 servings
Variation: If honey roasted almonds are unavailable, roasted almonds may be substituted.
Source: Gold Kist Inc.
Famous Quotes
Famous Quotes
August 4
chicken recipes
Chicken recipes for parties, elegant dinners and casual family meals win the Gold Kist Farms® 16th Annual Winning Taste Recipe Contest®. Janet Heiserman, a homemaker from Independence, Iowa, was the grand prizewinner with an elegant entree, Almond Crusted Chicken with Asparagus Spears.
Taught to cook by her mother and grandmother, Heiserman combined all the food she likes best with chicken to create her winning recipe. "Wow! This is the biggest thrill of my life to be recognized and honored for something I love to do," said Heiserman, who is a first-time recipe contest winner. She and the other winners will share more than $63,000 in prizes. Heiserman's prize package includes an incredible Epiculinary® seven-day cooking vacation for two to Italy with round-trip airfare from Alitalia® airlines, cash, a TEC® Infra-Red Grill, J.A. Henckels® fine cutlery and SCANPAN Ergonomic® cookware.
First place winner Nina Phillips, a retail business owner from Groton, Conn., won with her very first contest entry, Chicken Bolsillos. These Spanish chicken pockets are a unique blend of Asian and Latin cuisines. Phillips serves them to family and friends as an appetizer with margaritas and beer or as an entree with a salad and Mexican-style rice.
It was 3 o'clock in the morning when second place winner Patricia Havey of Palm Beach Gardens, Fla., created with her recipe for Chicken Cutlets in Puff Pastry. A real wake up call, this recipe illustrates the use of bold flavors with goat cheese, sun dried tomatoes and fresh herbs. According to Havey, it's the fresh herbs directly from her garden that make all the difference.
Busy stay-at-home mom, Sandi Klingler of Auburn, Ala., drew from her Southern roots to create the third place winning recipe, Skillet Fajita Chicken in Cornbread. She serves this easy one-dish meal with a salad and a big glass of sweet tea.
Largo, Fla., resident Laura Johnson receives her creative inspiration from restaurants and loves putting a new twist to recipes. Her fourth place winning recipe, Caramelized Chicken Mignons, is a quick and easy entree or appetizer.
Sales Representative Marci Villalobos of Indialantic, Fla., won fifth place with Cajun Chicken Burritos. Another first time contest winner, Villalobos perfected her recipe over a number years of testing on friends and family. The burritos, which use a packaged red beans and rice product, illustrates how today's cooks are using convenience products to speed up the preparation process.
Chicken Recipes
"Chicken is becoming more than just a main dish. Cooks are more creative and experimental than ever using an abundance of ethnic ingredients and new convenience products," said Barbara Davenport, food specialist and contest director. "Convenience is still important, but it's taste, even if it requires more effort, that's the driving force behind most of our winning recipes."
These cooks entered their original recipes using fresh chicken in five categories: 1) Appetizer/Snack, 2) Main Dish/Entree, 3) Light Eating 4) Grilling and 5) Quick and Easy. Chicken Recipes were judged on taste, originality, ease of preparation and appearance. The winning chicken recipes and photos are available at http://www.goldkist.com . The 2005 contest will begin accepting entries in September, and the entry deadline is April 30, 2005. Comprehensive contest rules and an on-line entry form will be posted on the web site in September.
Famous Recipes
Place olive oil and butter in large sauti pan and heat on medium until butter is melted and hot. Add chicken breasts and saute until just done and no longer pink inside (internal temperature of 160 degrees on meat thermometer), turning once and watching carefully to prevent over browning. Remove, drain on paper towels, and set aside to keep warm.
Snap off and discard woody bases from fresh asparagus. Wrap 1 strip of bacon in spiral fashion around each asparagus spear to enclose. Secure with toothpicks. Saute asparagus in a medium skillet until bacon is browned on all sides. Remove and drain on paper towels.
To prepare Honey Mustard Sauce combine all ingredients and whisk to blend well.
To serve, place chicken breasts on platter, top each with three asparagus spears and drizzle with sauce, or serve sauce separately. If desired, garnish with additional almonds. 4 servings
Variation: If honey roasted almonds are unavailable, roasted almonds may be substituted.
Source: Gold Kist Inc.
Chicken Recipes Chicken Recipes
Famous Quotes
Famous Quotes