Amateur Chefs Compete For Top Citrus Honors
For the 2005 Sunkist Citrus Challenge, hundreds of at-home chefs across the country proved that a splash of citrus can spice up any meal and inspire flavorful, fun and quick creations that any cook would be eager to share.
The national contest called for amateur chefs to enter their recipes in three categories: Entree, Quick & Easy and Citrus Celebre. Entrants from nearly 30 states submitted their signature, citrus-inspired recipes.
After much blending, sauteing, stirring and simmering, official Sunkist Citrus Challenge judges announced in March that they had discovered three excellent recipes bursting with citrus flavor. The winning chefs were Lisa Keys of Middlebury, Conn., Edwina Gadsby of Great Falls, Mt., and Nikki Norman of Milton, Tenn.
“It’s a delight to see how the premium great taste and versatility of citrus inspired such creativity in the kitchen,” said chef Nancy Swinney, one of the contest’s head judges.
The winning recipes were evaluated by a panel of judges using the official criteria – taste, ease of preparation and accordance with a fun, wholesome and healthy lifestyle. Each winning chef was awarded ,000 and a bounty of fresh Sunkist citrus fruit in order to continue treating friends and family to their flavorful recipes.
Keys submitted her Fire & Ice Citrus Steaks & Salsa recipe for the contest’s Entree category, putting a distinctive spin on grilled steaks and typical salsa. This recipe calls for rib-eye steaks to be marinated in a delicate blend consisting of Moro orange juice and later grilled and smothered with a spicy and juicy salsa of navel oranges, jalapenos, tomatoes and cilantro.
Gadsby’s Asian Citrus Salmon Rolls, winner in the Quick & Easy category, is perfect for cooks who are running short on time. The salmon is marinated in a blend of juices, including orange and grapefruit, and hoisin sauce, Asian garlic chili sauce and Oriental sesame oil. The salmon is served inside fresh red-leaf lettuce and can be dipped in the citrus marinade sauce.
Norman’s Warm Lemon-Basil “Martini” Cake with Toasted-Spice Citrus Tartar, submitted in the Citrus Celebre category, features enough citrus to dazzle the taste buds. It’s topped with a combination of cinnamon, Minneola tangelos and Moro oranges. The outcome is a citrus-infused dessert served in a martini glass and topped with a turbinado sugar-coated rim.
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Cupertino, CA (PRWEB) February 27, 2015
Norooz, or Persian New Years, is celebrated every year at the spring equinox – March 21. As the first day of spring, Norooz quite fittingly marks the end of winter and the beginning of the growing season. In Iran, Narooz commences two weeks of festivities and holidays. The holiday is centered on a multi-course meal and elaborate decorations prominently featuring the haft-sîn table. Come and celebrate Narooz and experience the unique culture and tradition first hand. Arya is proud to offer the traditional Narooz feast that will be sure to satiate everyone’s appetite.
The Haft Sîn
Farsi – Persian for “Seven Ss,” the Haft Sîn table consists of items all beginning with the letter ‘S’ in the Persian alphabet. These items symbolically correspond to the seven creations and holy immortals protecting them. As with tradition, families arrange a Haft Sîn table for not just the spiritual value, but also for visitors to admire their good taste throughout Persian New Year.
Haft Sîn consists of the following:
Sabzeh – symbolizing rebirth – wheat, barley or lentil sprouts growing in a dish.
Samanu – symbolizing affluence – a sweet pudding made from wheat germ.
Senjed – symbolizing love – the dried fruit of the oleaster tree.
Sîr – symbolizing medicine – garlic.
Sîb – symbolizing sunrise – sumac berries.
Serkeh – symbolizing age and patience – vinegar.
Arya’s menu showcases the best of a traditional Persian dinner:
Sabzi: A colorful plate of imported feta cheese, fresh walnuts, herbs, mint, basil, watercress, tarragon and radish.
Borani Bademjoon: A medley of sautéed eggplant, yogurt, onions, garlic, mint and kashk (whey).
Salad shirazi: A traditional Persian salad made with Persian cucumbers, fresh tomatoes and onions in a lemon dressing.
Entrees – choice of one:
Ghormeh Sabzi – Sautéed vegetables cooked with dried limes, beef, red kidney beans and special seasonings, served with a side of basmati rice topped with saffron.
Gheimeh Bademjoon – Fried eggplant cooked in special tomato sauce, yellow peas and onion sauce, served with beef and a side of basmati rice topped with saffron.
Fesenjoon – Walnut pomegranate stew mixed with chicken, served with basmati rice topped with saffron.
Baghali Polo with Lamb Shank – Basmati rice mixed with lima beans mixed with dill weed, served with lamb shank.
Shish Kebab – Chunks of Filet Mignon USDA choice with bell peppers and onions, served with basmati rice topped with saffron.
Chicken Kebab – Boneless chicken kebab served with basmati rice topped with saffron.
Koobideh Combination – One skewer of ground beef and chicken served with basmati rice topped with saffron.
Sabzi Polo Mahi with kookoo Sabzi – Traditional fish prepared with sazi polo (basmati rice with fresh greens) and kookoo Sabzi.
Maklout: Persian saffron and rose water ice cream sandwich with faloodeh.
With live Persian music, belly dancing, and a Norooz gift for all guests, Arya is sure to make this a Persian New Year to remember. Arya will have their photographer, Gibby, on hand to take professional photos to remember this special event.
On March 20 and 21, a feast beyond your wildest dreams awaits guests at Arya. With the finest ingredients and centuries of time tested traditional recipes, this is one meal that deserves to be experienced firsthand. This spring, try something new and celebrate Narooz at Arya’s dinner table.
About the company:
San Jose’s Arya Restaurant is a Middle Eastern restaurant that features belly dancing, global cuisine, and delicious and exotic Persian and Italian food. With two locations in Redwood City and Silicon Valley/Cupertino, the restaurant is the result of Chef Mike Hashemi’s love for Persian and Italian food, as well as his love for cooking and serving people with the best of both worlds. Arya’s San Jose banquet rooms are available for every occasion as well as corporate catering and private dining. Arya is the premier Persian restaurant in Cupertino and Redwood City, California. They are committed to providing each and every guest with superior service and a pleasant dining experience. For more information, visit their website at http://aryarestaurant.com.
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Low Carb Chicken Recipes Made Easy
Do you have an interest in cooking? Or, are you interested for some of the low carb chicken recipes? If so, then you have found the right page for your need. Why? Obviously, it is for the main reason that in this article you will find two of the favorite low carb chicken recipes that you can add to your low carb chicken recipe collection. It is also interesting to know that these provided low carb chicken recipes are taken from the most trusted resources on low carb chicken recipes. So read on for your great advantage.
So here is one of the great low carb chicken recipes that will give you a sense of satisfaction before and after preparing it. Well, this low carb chicken recipe is named as Crunchy Pecan Chicken. Generally, this low carb chicken recipe is a skillet chicken recipe that has a coating of ground pecans and Parmesan cheese. This is basically composed of one cup of ground pecans, ½ cup of grated parmesan cheese, ½ teaspoon of garlic salt, ½ teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and even in thickness, and 2 tablespoons of olive oil.
In terms of the procedures involved in this low carb chicken recipe, all you need to do is to combine the pecans, cheese, garlic salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you heat oil until moderately hot, and then add the chicken. The average period for each piece of chicken to be cooked is 3 to 5 minutes on each side or until golden. As simple as that!
The other notable low carb chicken recipe is what is known as Smacking Wings. Accordingly, this low carb chicken recipe is about wings that are tangy and sweet version of Buffalo wings. This is basically composed of 16 chicken wings, ½ cup of salad oil, ¼ cup of balsamic vinegar, ¼ cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, ½ teaspoon of red pepper flakes, ½ teaspoon of dried thyme, 1 teaspoon soy sauce, ¼ Worcestershire sauce, ¼ teaspoon cayenne, and ¼ teaspoon of ground nutmeg. The directions for this low carb chicken recipe are just so simple and brief. You just need to cut off and discard the bony wing tips, and cut the remaining wings in half. Then in a large bowl combine the remaining ingredients and blend well. Marinate the wings in this mixture for one hour in the refrigerator and then grill in a medium heat for 15 to 20 minutes.
Houston, TX (PRWEB) March 02, 2015
A full time Chemist by day and “ice cream lady” by night, Brigid Calloway has exceeded imaginations by combining distilled spirits with ice cream. Made using 100% organic coconut milk, these high-proof frozen goodies not only get you “tipsy”, but they also taste delicious.
With flavors ranging from ’99 Banana’s Pudding’ to ‘Sangria Cheesecake’, The Tipsy Dessert Bar became a city favorite. By giving away so many samples and sponsoring countless events, these ‘drunken desserts’ became a fan favorite.
“I just was sitting at my desk one day and decided I was going to figure it out,” commented Calloway. “So I studied ice cream for years. I then took it to the streets and realized I had something. Soon people were contacting me asking me how to get their hands on it. I knew I had to bring Houston a physical location.”
Kickstarter is the largest funding platform for creative entrepreneurs. This is the best way for them to engage with their audience driving more meaning behind the project. As soon as The Tipsy Dessert Bar was completed, Brigid Calloway knew Kickstarter was the perfect funding strategy.
“My campaign on Kickstarter is more than just a idea. It’s something that I love to do. I love culinary arts and I love aspects of science. What could be better than the two combined. My recipes are inspired by my favorite desserts with a twist,” said Calloway. “My mission is to simply be able to create a unique desirable space where adults can come, socialize while listening to great music while enjoying frozen desserts that can, well, get you tipsy!”
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Choose Vegetarian Recipes
Whether you are a seasoned chef or someone who has never put together an edible meal, consider expanding your knowledge of cooking by adding vegetarian recipes. Chefs of great restaurants and moms of hungry families will enjoy having more meals to cook, and the customers and children who eat the food will be happy as well.
Exploring vegetarian recipes is great simply to spice up the kitchen with something new. No cook likes to get bored by preparing the same meals over and over. It is always fun to try new ingredients or methods of making the foods you love and it can be just as fun to experiment with vegetarian recipes you have never tried before.
Great vegetarian recipes can be found in many locations. Search online, in cookbooks, or at local health food stores for ideas. If you have friends that have been cooking great dishes try swapping vegetarian recipes with them. Sometimes restaurants will even share vegetarian recipes with their customers for little or no charge.
Stopping into a local health food store is a great way to obtain all of the ingredients and spices you will need to begin cooking vegetarian recipes to perfection. Workers at these stores are often knowledgable resources that you can utilize and learn from.
Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Many studies suggest that switching at least some of your weekly diet to vegetarian recipes can be benefical to your health. Let your tastebuds enjoy new things that are good for your body. Vegetarian recipes will often include many of the vitamins, minerals, and sources of nutrition that every body needs. Instead of meat, vegetarian recipes are filled with healthy protein substitutes so that you do not miss out on things you need.
Take a look at your health and at the foods you’ve been eating. Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. Since few things are as important as leading a healthy life, take your time in researching new ways to eat better. Vegetarian recipes are just one of many things that you can consider. And contrary to popular belief, vegetarian recipes are full of the taste and enjoyment of many other foods you eat. The biggest difference is that they are much better for you.
The Top 3 Ways To Eat More Greens
One of the central components of any healthy diet is eating a sufficient quantity of greens. Yet 95% of people who follow a health diet, do not consume enough green leafy vegetables.
I’ll admit, I often have trouble (or sometimes even lack the desire) to eat my greens. There are days when I just don’t eat enough of them. I know greens are good. I know I need to eat more greens but I just don’t do it.
And then I discovered a fun way to get more greens into my diet. Here are my Top-3 Ways to get more greens into your diet.
1. Make Green Smoothies
Green smoothies are great and my favorite way to consume a large quantity of greens! When I first heard about green smoothies I was a little skeptical about blending fruit and greens and was surprised by the result.
Here are some recipes from my ebook Smoothies for Optimal Health.
Berry Roman Smoothie
1 cup strawberries
2 whole bananas
1/2 bunch romain
1/2 to 1 cup water
Blend fruit and water. Add romaine lettuce. Enjoy.
Being Green Smoothie
2 cups fresh spinach
1 whole grated cucumber or carrot
2 whole bananas
1 whole orange
3 whole apples, juiced
In a blender, whirl together all ingredients until thick and smooth.
2. Make Blended Salads
Once you’ve gotten used to the taste of greens in your smoothies, you can graduate to making blended salads. You can transition gradually by reducing the amount of fruit in your smoothie and increasing the quantity of greens. Gaspacho is a type of blended salad. Here is one of my favorite recipes (though I will admit it took me a while to get used to the taste and texture of blended salads).
2 medium tomatoes, roughly chopped
2 ribs of celery
4 leaves lettuce (big)
1 big handful spinach
1 green onion
1/4 cup parsley
2 Tbs. dulse flakes
1 Tbs. nori flakes (optional)
Water if needed
Blend the tomatoes together, and add the rest of the ingredients progressively. Use water only if you need to. A blended salad should be quite thick.
3. Find One Good Healthy Salad Dressing
A funny thing happened once I started consuming more greens in my diet. I started to dislike some of my favorite “healthy” dressings. My tastebuds lurched at the taste of olive oil. So I compiled a collection of healthy salad dressings in my ebook “The Top 70 Healthy Salad Dressings You Can Make in Less Than 2 Minutes”
Here’s a recipe to get you started.
2 tomatoes or cucumbers
2 Tbs. apple cider vinegar or lemon juice
1 cup fresh dill
1 small avocado
Blend tomatoes and add other ingredients progressively. Blend until smoothie. Add other seasonings if desired. Use more water if necessary.
We know greens are good for us and we should all strive to get more greens in our diet but don’t force yourself to eat more greens if you don’t like them! You’ll get sick easily. Instead, let your innate hunger for greens come back naturally, by slowly incorporating more greens in your diet in the form of green smoothies, blended salads, etc. You’ll find that as your diet starts to become cleaner, you will naturally crave more greens and raw foods.