White meat. It’s what’s for dinner.
1st place | Apple Cheddar Chicken Wraps. Submitted by Sean Driscoll, Jonestown, PA.
Makes 4 wraps
¼ cup of Italian style breadcrumbs
½ cup of shredded cheddar cheese
¼ cup of diced apples
Bell and Evans boneless skinless chicken breast fillets
Corn starch or flour
Beat each chicken breast fillet extra thin with a meat tenderizer. Mix the breadcrumbs, shredded cheddar cheese, and apples in a bowel; put some mix in the center of each chicken breast fillet. Wrap together and pin shut with toothpicks.
Pour 2-2 ½ cups of apple juice in a frying pan, and preheat for a few minutes on medium heat. Cook the wraps covered for 10 minutes, flipping after 5 minutes. Remove them from the pan and remove the toothpicks. Add cornstarch or flour, about a tsp at a time, to the juice in the pan. Wisk and add cornstarch or flour to get your desired sauce thickness. Spoon the sauce on the wraps, garnish with parsley, and enjoy!
Winner, winner, chicken dinner.
1st Place | Chicken Cacciatore. Submitted by Emily Kern.
4 chicken breasts, cut into strips or small pieces
2 teaspoons salt, divided, plus more for seasoning
1 teaspoon black pepper, divided, plus more for seasoning
1 tablespoon olive oil
1 cup yellow onion, diced
¾ tablespoon garlic powder
1 teaspoon Italian seasoning
1 cup red bell pepper, diced
1 cup green bell pepper, diced
¼ cup tomato paste
28 ounces crushed tomatoes, canned
14.5 ounces diced tomatoes, canned, do not drain
½ cup chicken broth, or stock
2 teaspoons chopped parsley
Set the oven rack to the lower third position. Preheat to 350ºF (177ºC). Trim any excess fat or skin from the chicken breasts. In a small bowl, combine 1 teaspoon salt and ½ teaspoon pepper. Generously season both sides of the chicken.
Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, carefully add in the chicken. Sear for 5 minutes until crispy and browned. Flip and cook for 2 minutes, turn off the heat. Transfer to a clean plate, leave 2 tablespoons of the fat drippings in the pan. Alternatively, drain the drippings and add 2 tablespoons of olive oil
to the pan.
Heat the skillet over medium heat. Add the onions, garlic powder, and Italian seasonings. Sauté for 2 minutes until the onions are crisp-tender. Add the red and green bell peppers, sauté for 1 minute. Add the tomato paste and sauté for 1 minute. Stir in the crushed tomatoes, diced tomatoes with the juice and chicken broth.
Add the chicken back into the pan, turn to coat in the sauce, and simmer for 5 minutes.
Remove and transfer to a casserole dish and place in the oven. Cook until the meat is very tender, approximately 45-60 minutes. Season sauce with salt and pepper to taste. Garnish with parsley and basil, serve hot.
2nd Place | Chicken Alfredo Stuffed Shells. Submitted by Riley Werner, Fredericksburg, PA.
10 jumbo pasta shells, cooked and drained
1 ½ cups shredded cooked chicken (rotisserie, purchased pre-cooked grilled strips, or make your own)
Salt and pepper to taste
½ cup cottage cheese
½ cup ricotta cheese
1/3 cup shredded mozzarella cheese (I use mozzarella with a touch of cream cheese)
¼ cup shredded parmesan cheese
2 well beaten eggs
Fresh parsley and/or fresh basil as desired
2 T butter
1 T flour
1 cup whole milk
½ cup heavy cream
Garlic if desired
Preheat oven to 350 degrees. In a medium bowl, combine the cottage cheese, ricotta cheese, mozzarella cheese, parmesan cheese, and eggs. Season with salt, pepper, parsley, and basil as desired. Add 1 to 2 T of heavy cream if needed to moisturize this mixture. Fill each of the jumbo shells generously with the chicken/cheese mixture. Place them face down in an 8 x 8 baking dish. In a large skillet using medium heat, melt butter then stir in the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and heavy cream and cook for a few minutes, whisking constantly, until thickened. Add the parmesan cheese and stir. Taste and adjust the sauce seasonings of garlic, parsley, basil, salt, and pepper. Pour the sauce all over the tops of the stuffed shells. Sprinkle on extra mozzarella and parmesan cheeses. Bake for 25 minutes until bubbly and golden. Great with a salad!
3rd Place | Honey Garlic Chicken with Rice. Submitted by Abigail Fried, Palmyra, PA.
1 lb chicken breast , boneless and skinless (2 pieces)
Salt and pepper
¼ cup flour
4 tbsp butter
2 garlic cloves , minced
2 tbsp apple cider vinegar (or white or other clear vinegar)
1 tbsp soy sauce
1/3 cup honey
Split chicken breast in half, so 2 breasts makes 4 pieces. Dust chicken with flour. Sear chicken, add butter, garlic, vinegar, soy sauce, honey. Simmer until the sauce thickens. Turn chicken to coat in the honey garlic sauce. Lower heat and cook, covered, 18 minutes. Remove from heat and let sit, covered, 5 minutes. Delicious served over rice.
Help! I’m stuck on a dessert aisle!
1st Place | Peanut Butter Marbel Cheesecake. Submitted by Alexandra Spangler, Fredericksburg, PA.
3 packages (8 ounces each) of cream cheese (softened)
½ cup sour cream
1 cup sugar, divided
1 tbsp vanilla extract
3 tbsp all-purpose flour
¼ cup cocoa
1 tbsp vegetable oil
1 ¼ cups peanut butter chips
¼ cup milk
1. Preheat the oven to 450°F. Make crumb crust (see below).
2. Make the cream cheese mixture.
Beat cream cheese, sour cream, 3/4 cup sugar and vanilla on medium speed until smooth. Add eggs and flour and beat until blended.
3. Make chocolate mixture.
Beat cocoa, remaining 1/4 cup sugar, and vegetable oil with 1 ½ cups cream cheese mixture.
4. Make peanut butter mixture.
Combine 1 1/4 cups peanut butter chips and milk into a bowl and microwave on 50% power for 30 seconds. Stir mixture and microwave longer if needed until melted. Then add peanut butter mixture to cream cheese mixture and beat on high speed for 5 minutes.
5. Alternate adding chocolate and peanut butter mixtures over crust. Use a knife to gently swirl for a marbled effect.
6. Bake for 10 minutes at 450°F and do not open the oven door. Then decrease the temperature to 250°F for 30 minutes. Once the 30 minutes is complete, turn off the oven and let cheesecake sit in the oven for 30 minutes without opening the oven door. Then place the cheesecake on a cooling rack. Use a knife to loosen sides of cheesecake. Let cool and remove sides of the pan. Refrigerate cheesecake. (Chocolate curls may be added on top.)
Ingredients (Crumb Crust)
1/3 cup peanut butter chips
1 ¼ cups vanilla wafer crumbs
¼ cup cocoa
¼ cup powdered sugar
¼ cup (1/2 stick) melted butter
Chop 1/3 cup peanut butter chips. Stir wafer crumbs, cocoa, powdered sugar and melted butter together. Then stir in peanut butter chips. Press mixture onto the bottom of a 9-inch springform pan.
2nd Place | Baked Pineapple Bread Pudding. Submitted