Winnie's Sweet Slaw

This yummy recipe comes from my co-worker at the Blue Mountain Eagle Winnie Browning. It’s easy to put together and has a nice zing and crunch to it. I’m definitely adding this one to my list!

Ingredients:
medium head of cabbage, chopped
6 oz. almonds
3-4 green onions, sliced
2 granny smith apples, diced
10 slices of bacon, cooked and crumbled
5 oz. dried cranberries
1 C. poppy seed dressing, such as Kraft
      
Mix all together. Enjoy!
Serves about 10.

Slow-Cooker Cashew Chicken

Here’s a winner! I found this Asian-inspired meal on the Internet and adapted it for slightly more sauce. This recipe combines a nice, moist chicken with a flavorful sauce and soft, but crunchy cashews served over rice. It turned out to be the perfect meal for our family – sometimes “the perfect meal” means that even my pickiest child loved it (although he set the cashews aside). You can’t ask for more than that when the whole family loves a meal!

Ingredients:
2 lbs. boneless, skinless chicken breasts, thawed
1/4 C. flour
1/2 tsp. pepper
1 Tbsp. canola oil
1/3 C. soy sauce
2 Tbsp. rice wine vinegar
4 Tbsp. ketchup
2 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. fresh ginger, grated
1/4 tsp. red pepper flakes
1/2 C. cashews

Directions:
Put flour and pepper in a large Zip-lock bag (or an extra plastic fruit bag) place thawed chicken in bag and shake to coat. Add oil to a skillet and heat to medium-high, add chicken and brown slightly on both sides.
Meanwhile mix up the sauce in a small bowl and add to the slow cooker. When chicken is browned, add to the sauce and cover. Heat on high for four hours, or low for eight hours.
Serves about 6.

Angel's tip: If you find yourself in a hurry, you can cook the chicken barely covered in water or broth for four hours on high, then remove most of the water, add the sauce, thicken with 2 Tbsp. flour or cornstarch. One family member preferred their cashews crunchier, so setting some aside may be a good idea.

Shaker Salad

This recipe comes from Kathryn Manitsas of John Day. It's a twist on the Salad in a Jar recipe at the "Fat Girl Trapped in a Skinny Body" blog. It's reminiscent of the McSalad Shakers that McDonald's used to sell. It's a totally customizable salad made in a jar. The idea is to keep the salad dressing on the bottom and layer other ingredients, adding lettuce or spinach last so you don't wind up with a soggy mess. It's a great healthy option when you're on the go, and it can be made the night before – simply layer in a canning jar, store in fridge, shake and eat!

Ingredients:
(Use your favorite salad ingredients)
2 Tbsp. red onion, sliced
1/2 medium tomato, diced
corn, cut off of one cob, (cooked)
 1/4 C. mushrooms
2 handfuls of lettuce or spinach
2 Tbsp. or less of favorite salad dressing
1/4-1/2 C. cooked chicken, chopped, optional

Directions:
Layer ingredients in a canning jar, or tall plastic container with lid, starting with salad dressing, then add diced tomato, corn, mushrooms (or replace with your favorite salad ingredients) and top with a couple handfuls of lettuce or spinach.

Check out the "Fat Girl Trapped in a Skinny Body" blog for a balsamic vinaigrette dressing and great ideas for healthy eating.

Savory Cooked Carrots

Savory, simple and healthy would describe this side dish from my co-worker Cheryl Hoefler. This is a creative way to add vegetables to the dinner plate. I gave this a try the other evening, and updated the picture. I have to say, I've never tasted anything quite like it – I loved the flavor!

Ingredients:
6 C. shredded carrots (about 2 pounds)
3/4 C. chopped green onion
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. celery salt
1/4 C. butter

Directions:
In a large bowl, combine the carrots, onions, brown sugar, salt and celery salt. Place mixture in an ungreased 1-1/2-qt. baking dish and dot with butter. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.

Tip: Since I had some on hand, I added 2-3 Tbsp. of chopped red onion - yum!
Also, if you think a full 6 cups of shredded carrots in this recipe won't disappear fast enough at your home, try halving the recipe, or freezing leftovers.

Slow Cooker Chicken Enchilada Casserole with red sauce

People taking part in free classes at the Families First Resource Center in John Day recently enjoyed this casserole dinner made by Katrina Randleas of Mt. Vernon. My co-worker Cheryl Hoefler happened to be there that evening and enjoyed the dinner so much, she recommended it to me for Angel’s Kitchen. Enchilada Casserole is a quick dinner to prepare, and letting the slow cooker do most of the work makes it even easier come dinnertime! Thank you Kim and Cheryl!

Ingredients:
1 lb. boneless, skinless chicken breasts or thighs, frozen or thawed
12 oz. jar salsa of choice
15 oz. can black beans
12 corn tortillas
16 oz. can red enchilada sauce
8 oz. shredded cheese
1/4 C. sliced olives, optional

Directions:
Place chicken, salsa, and beans in the slow cooker and cook on low setting for 8 hours.
Shred cooked chicken and thoroughly mix with beans and remaining liquid.
Preheat oven to 375 F.
Spread 1/2 cup of enchilada sauce in the bottom of an ungreased 9x13 pan. Break four corn tortillas in half and spread evenly in the pan.  Layer 1/3 of the chicken mixture on top of the tortillas. Spread 1/3 of remaining enchilada sauce on the chicken and layer 1/3 of the cheese on top of the sauce. Continue layering remaining ingredients, ending with cheese on top. Top with olives if desired.
Bake uncovered for 15 minutes.

Amy Cook's Granola

Amy Cook, a former John Day resident now living in North Dakota, makes this wonderful granola which she always seems to have on hand. I've tried it and it does make a delicious snack when you're on the go. The flaxseed and walnuts have Omega-3 fats (the good kind) which benefit heart health. My co-worker Cheryl Hoefler of Prairie City whipped up this granola and enjoys eating it with milk for breakfast (she took the picture shown here). The fun part is you can adjust the ingredients to your taste and what you have on hand. Enjoy!

Ingredients:
2 1/2 C. old-fashioned rolled oats (not quick oats)
1/2 C. almonds, chopped
1/2 C. walnuts, chopped
1/2 C. pecans, chopped
1/2 C. wheat germ
1/2 C. flaxseed
1 C. shredded coconut
1/2 C. unsalted sunflower seeds

Mix all the above ingredients in a large bowl, set aside. Preheat oven to 325 F.
In a saucepan over low heat, mix the following ingredients until well blended and warmed through.

1/2 C. vegetable oil, such as canola
3/4 C. honey
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. vanilla

Pour warmed liquid mixture over dry ingredients and stir until coated evenly. Pour granola onto a large cookie sheet. Bake 10 minutes. Remove and mix around and place back in oven. Bake until lightly brown, about 10 minutes. Allow to cool slightly and add 1-2 C. dried fruit (raisins, craisins, dried apricots, apples bananas, pineapple, mango, etc.). Store in an airtight container or Zip-Lock bag.

Sarah Schuller's Granola

Here's a granola recipe from the kitchen of Sarah Schuller of Canyon City - it's her favorite, and I'm eager to give it a try!

Ingredients:
6 C. old-fashioned oats
1/2 C. sugar
3/4 C. wheat germ
1/2 C. shredded coconut
1/2 C. canola oil
1/3 C. maple syrup, or maple-flavored pancake syrup
1 1/2 tsp. vanilla
Optional: add a handful nuts, sunflower or flax seeds and/or dried fruit

Directions:
Preheat oven to 350 F. Bake old-fashioned oats alone on a cookie sheet for 10 minutes. In a large bowl, combine oats and other ingredients, including nuts or seeds if desired. Pour mixture onto baking sheet and bake for 10 minutes, stirring halfway through. When cooled, add dry fruit if desired. Store in airtight container.

Coconut Chicken Curry Soup

This to-die-for recipe comes from my sister-in-law Rachel Carpenter of John Day. She said it's a favorite for her and her husband Rod. It became my favorite from the first taste! It is worth the effort to find the ingredients you may not have on hand: coconut milk and red curry paste - both can be found on the Asian aisle at the grocery store. Definitely a new treasure for the recipe box!

Ingredients:
2 Tbsp. olive oil
2 carrots, peeled and finely chopped - except for a few matchsticks for garnish
1/2 onion, chopped finely
1 red bell pepper, chopped finely - except for a few thinly sliced pieces for garnish
1 C. cooked chicken meat, chopped
1 C. uncooked rice
1 pint mushrooms, quartered
2 Tbsp. red curry paste (for less spice, use 1 Tbsp.)
3 Tbsp. brown sugar
13.5 oz can Asian coconut milk (lite, unsweetened)
6 C. chicken broth
Optional: 2 Tbsp. fish sauce and a few sprigs of cilantro
Note: Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.

Directions:
In a medium soup pot, heat olive oil on medium heat and saute chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, rice, mushrooms and fish sauce stirring until curry paste is completely incorporated (2-3 minutes). Add chicken broth and coconut milk and stir for a half minute. Bring to a boil and reduce heat to medium and simmer 15 minutes, covered, until rice is cooked. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!

Chinese Chicken with Rice

I discovered a recipe for a Chinese steamed bun filling which also works well served with rice. The ingredients are fairly basic, and the result is delicious! Served up with Jasmine rice, everyone in the family loved it, even my pickiest eater - now that’s saying a lot!

Ingredients:
1 lb. chicken, chopped
1 teaspoon salt
4 green onions, sliced
2 Tbsp. fresh ginger root, chopped (use 2 tsp. powdered ginger if you don’t have fresh on hand)
2 Tbsp. light soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. vegetable oil, plus 1 Tbsp. for cooking chicken
2 Tbsp. white sugar
ground black pepper to taste
1/4 C. water

Directions:
Chop chicken into bite-sized chunks. Heat a skillet over medium heat, add 1 Tbsp. oil. Cook chicken until no longer pink. Season with salt and set pan aside.
Mix together green onions, ginger, soy sauce, rice wine vinegar, oil, sugar and pepper. Stir into the meat. Add water, mix thoroughly, warm through and serve with rice.

Serves 4-5

Campfire Dinners and Banana Boats

Getting ready for summer camping and outdoor cooking? Here are two recipes to please the taste buds, and because each person can add the foods they like, everyone should be a happy camper.
Not going camping? These Campfire Dinners can be made right at home on a gas or charcoal grill, or even in the oven.

Campfire Dinner

– Inspired by the late Whitey Tout of Seneca

• Steak (thinly sliced, any cut will work)

• Diced vegetables such as: carrots, potatoes, mushrooms, onions, green, yellow and red peppers

• Sea Salt

• Pepper

• Garlic

• Butter

Instructions: Place steak on a piece of tin foil approximately 8x18 inches in size. If desired, rub Montreal Steak Seasoning on the meat. Take 1/4 cup each of your choice of diced vegetables add a pinch of sea salt, pepper and garlic. Add a tablespoon of butter and close it up tight by folding up the edges.

Cook on a grill over an open campfire. This can also be done on a gas grill, charcoal grill or in an oven.

Cook for approximately 10-15 minutes depending on how hot the camp fire is. The timing is the same for a gas grill on low with lid closed. To make in oven, place tin foil dinners on a cookie sheet at 400 degrees, or make in a casserole dish and cover with lid or foil.

If meat is not thinly sliced, cook longer until meat is done.

Campfire Banana Boats

– From Andrea Combs of Seneca

• 1 full banana including peeling

• Mixed chips such as chocolate, peanut butter, butterscotch, etc.

• Small marshmallows

Instructions: Split banana down the middle but not going through the base of the peel. Add your choice of chips and marshmallow to the inside of the banana.

Close up tight with tin foil and roast for approximately 10 minutes, until the candy and marshmallows are melted.

Easy Spring Salad

Here's an easy salad for spring. I was craving a light salad with some substance to it and threw this together in a jiffy. The "substance" comes from some turkey bacon - now, if you're the type that will only eat full-fledged bacon, by all means, go for it!




Ingredients:
10 oz. pkg. Fresh Express Italian (Romaine)
1 1/2 C. frozen green peas, prepared and cooled slightly
red onion, a few thin slices, to taste
8 slices turkey bacon, cooked and sliced into small strips
1 C. Mozzarella cheese, shredded
1/3 C. Kraft Creamy Poppyseed dressing, or to taste
1/4 tsp. pepper

Toss ingredients and serve!
Makes 3-4 servings.

Ham and Potato Soup

The calendar says "spring," but we know Grant County, Oregon – the chill could hang on for who knows how long. Here's a lovely Ham and Potato Soup from the kitchen of Rachel Carpenter of John Day. The recipe is so simple that you may have everything on hand for this. Just about the only ingredient I didn't have in the kitchen was dill – I must have run out after making potato salad a few months ago – but never fear, the local health food store had some at a very reasonable price!

Dill adds a nice surprise to this recipe, so if you can, give it a try!

If you love onions, by all means, add more. A diced yellow onion can be used if you prefer. Rachel uses dehydrated onions to "hide" them from her children who otherwise may not eat the soup. It's same with the finely chopped celery – if you have no picky children at home, then regular slices are just great!

Ingredients:
2 1/2 quarts water
4 C. diced potatoes (Yukon Gold)
3 sliced green onion, or a handful of dehydrated onion
2/3 C. celery, chopped fine

Combine in a big pot and simmer for 20 minutes.

Soup base (rue) ingredients:
6 Tbsp. butter
6 Tbsp. flour
2 1/2 C. milk

In a skillet, melt butter over medium heat. Add flour and whisk. I like to add about a cup of the milk and continue to whisk out the lumps and then add the remaining milk and whisk some more. Simmer until thickened slightly and smooth.

Add in:
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. dill

Remove from heat and add:

1-2 C. cheddar cheese, grated
16 oz. canned corn (or prepared frozen or fresh)
2 C. ham, diced

Stir to combine, then add the rue mixture to the pot of potatoes.

Good idea: If you use yellow onion for this soup or other recipes, my co-worker Kim Kell suggests storing diced onions in the freezer in a Zip-Loc bag for convenience.

Hearty Chicken Pot Pie (gluten-free)

Sandy Bupp of John Day shared this Betty Crocker meal at a recent “Gluten-Free Lady” meeting. It’s hearty chicken pot pie with a gluten-free twist. Here Sandy uses Bisquick Gluten-Free mix and she’s careful to choose other items that also have no gluten. The hearty pot-pie dinner is ready in about 45 minutes and is packed with vegetables and herbs. Yum!

Ingredients:

2 Tbsp. butter or margarine
1 medium onion, chopped
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 1/2 C. cut-up cooked chicken
1 3/4 C.Progresso® chicken broth
1 tsp. seasoned salt
1/2 tsp. dried thyme
3/4 C. milk
3 Tbsp. cornstarch

Topping:

3/4 C. Bisquick® Gluten Free mix
1/2 C. milk
1 egg
2 Tbsp. melted butter or margarine
1 Tbsp. chopped fresh parsley

Directions:
Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Makes 6 servings

Sandy’s Tip: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Sandi's McDonald's-Style Asian Salad

I’ve been on the hunt for healthy salads for the new year. My co-worker Sandi Gubel shared her version of McDonald’s Asian Salad. She suggests that if you'd like to make it a heartier meal add orange-glazed chicken. I’m leaving the measured amounts of ingredients up to you chefs - so customize to your heart’s content! I love this combination!


Ingredients:
spinach
cucumbers
snow peas
orange pieces, or mandarin oranges
sliced almonds, toasted if you like
Asian salad dressing

Note: McDonald’s adds Newman’s Own Low-Fat Sesame Ginger dressing – if that brand is not available, try using another brand such as Kraft.

Just-Like-Jamba-Juice Smoothies

Here are six ways to have your fruit! My sister-in-law Rachel Carpenter of John Day invited our family to her home recently and she prepared several kinds of smoothies for a dessert. They are replicas of Jamba Juice smoothies. The first recipe in the line up, Mango-licious (left), is one that Rachel created herself. I tried it and have to say, the yum factor is sensational! I’ll be gathering up ingredients to try all the recipes!

If you’d like to share your favorite dish on the Angel’s Kitchen blog, please email your recipe to angel@bmeagle.com and, if possible, a photo of the food. Thanks!


Mango-licious

12 oz. Orange-Peach Mango frozen juice, prepared
1 C. mango, chopped and frozen
1/2 frozen banana sliced
2 scoops orange sherbet

Chop mango and slice banana and freeze ahead of time. Prepare the Orange-Peach Mango juice (The Dole brand is available in the freezer section). Combine ingredients in blender and mix on high speed until smooth. If the mixture is too thick, add more juice - too thin, add more sherbet. Makes one large serving or two small.


Fruit Blast

12 oz. passion-mango juice
2 scoops pineapple sherbet
2/3 C. frozen whole strawberries
1/2 banana, sliced and frozen

Prepare as above.


Orange-A-Peel

1 1/2 C. fresh orange juice (fresh squeezed)
2/3 C. frozen whole strawberries
1 banana, sliced
2 scoops vanilla nonfat frozen yogurt
1 C. ice

Prepare as above.
(Angel’s tip: Try freezing an extra cup of juice in an ice cube tray or small cups, and use instead of ice. Also, each recipe can be adjusted to taste - such as switch fruits or add more of one than another.)



Peach Pleasure

12 oz. peach nectar juice, such as Kern’s
1 C. peaches, sliced and frozen
1/2 banana, sliced and frozen
2 scoops orange sherbet
1 C. ice

Prepare as above, see Angel’s tip.


Cranberry Craze

1 1/2 C. cranberry juice
1/2 C. frozen whole strawberries
1/4 C. frozen blueberries
2 scoops raspberry sherbet
1 C. ice

Prepare as above, see Angel’s tip.


Get Up and Mango

8 oz. peach juice
2 scoops frozen yogurt
1 mango, sliced and frozen
1 peach, sliced and frozen
1 C. ice

Prepare as above, see Angel’s tip.

Sweet Potato Salad

Ingredients:
2 potatoes
1 sweet potato
2 eggs
2 stalks celery, chopped
1/2 onion, chopped
1/3 C. mayonnaise
1/3 C. nonfat plain Greek yogurt
1 Tbsp. prepared mustard
1/2 tsp. garlic salt
1 1/2 tsp. ground black pepper
sliced radishes, optional


In the mood for healthy food? If you have a healthy salad recipe you would like to share please email me at angel@bmeagle.com with a picture, if possible – please include your name and city.

This Sweet Potato Salad is not only a treat for the taste buds, but packs a punch with beta-carotene, complex carbs, fiber, and Greek yogurt supplies some protein. It features mainly regular spuds with the addition of one sweet potato. My co-worker, Cheryl Hoefler of Prairie City, shared this at work, and I have to say I was pleasantly surprised by the slightly sweet taste! I'm definitely making this one at home! ... By the way, the eggs came from Editor Scotta Callister's Boulder Creek Ranch chickens.

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and fill with cold water until eggs are covered. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, yogurt, mustard, garlic salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. Serves 6

Thai Sweet 'n' Sour Drumsticks

Makes 10-12 servings.

I adapted this recipe from a news clipping I found several years ago. I've tried it before and enjoyed it very much.

Ingredients:
1 large package of chicken drumsticks (about 16)
Ingredients for marinade:
1/2 C. honey
1 tsp. worcestershire sauce
zest of two limes
juice of one lime (2 Tbsp.)
2 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. cilantro leaves, chopped
2 tsp. crushed red pepper flakes, or to taste
1 tsp. coarsely ground black pepper
1 tsp. salt

Directions:
Place marinade ingredients in a small bowl and stir well. Place thawed chicken in a dish and pour 1/2 of marinade over, brush on all sides. Reserve the other half of marinade. Cover with plastic wrap and refrigerate for an hour. Grill drumsticks, brushing with reserved marinade, on low heat until done. Other options would be to bake the chicken in the oven on a foil-covered baking sheet at 400 F degrees for 30 minutes and finish by grilling on the barbecue or, if not using a grill, bake at 400 F degrees in oven for 40 minutes or until done.

El Mercado's Mexican Coleslaw

My wonderful sister-in-law Rachel Carpenter of John Day has binders full of great recipes, and I’m so glad she’s willing to share any of them! She said this coleslaw was adapted from a dish served at a restaurant in Moscow, Idaho. The family all enjoyed it at a recent gathering, munching it up with tortilla chips. It reminded me of a topping that came on fish tacos at Mo’s in Newport – very good! When I saw the recipe has only 40 calories per cup, I was just that much more impressed!

Ingredients:
6 C. shredded cabbage
1 red bell pepper, diced
2 tomatoes, diced
1 C. cilantro leaves, chopped
1-2 fresh jalapeno peppers, diced, optional
1/4 C. lime juice
1 Tbsp. salad oil
1 tsp. cumin seed
½ tsp. garlic powder
1 tsp. sugar
1 tsp. salt

Directions:
Combine all and chill before serving. There are 40 calories per cup.
Tip: Add avocado if desired.

Addictive Sweet Potato Burritos

My co-worker Cheryl Hoefler suggested this recipe she adapted from www.AllRecipes.com. The burritos have a lot of pluses: easy to make, healthy and taste good. I made them at home, but pared down the recipe, as only me and one of my sons like sweet potatoes. It did turn out great, with the sweet potatoes adding a subtle sweetness to the burritos.
This recipe could make more than 12 servings, depending on the size of tortillas used.
The only thing missing from my picture above is some salsa! I would definitely try these again.
Thank you for the suggestion Cheryl!!

Ingredients:
1 Tbsp. vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 C. canned kidney beans, drained
2 C. water, or less
3 Tbsp. chili powder
2 tsp. ground cumin
4 tsp. prepared mustard
1 pinch cayenne pepper, or to taste
3 Tbsp. soy sauce
4 C. cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 oz. shredded cheddar cheese
optional, serve with sour cream and salsa
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3.Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4.Bake for 12 minutes in the preheated oven, and serve.

Angel's tip: I used black beans with mine which were delicious!


Nutritional Information
Amount Per Serving Calories: 503 | Total Fat: 8.4g | Cholesterol: 20mg

Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts
2010 Foster Farms Fresh Chicken Cooking Contest grand prize winner

After their successful first-ever chicken cooking contest, Foster Farms is again encouraging residents of Oregon, California and Washington, 18 and older, to submit their favorite, original recipes for consideration. The winning contestant will receive a grand prize of $10,000 plus a one-year supply of Foster Farms fresh chicken. The deadline to enter is May 31, 2011. See more details below.
While you’re trying out last year’s winning recipe, Spinach Stuffed Chicken, submitted by Alexandria Boswell of La Jolla, Calif., think of your own successful creations to enter in the contest!

4 Foster Farms chicken breast halves, boneless and skinless
1 Tbsp. olive oil
1/2 C. onion, finely diced
1 bag (10 oz) spinach leaves
1/4 C. fresh dill, chopped
1/2 C. Feta cheese crumbles
1/2 C. Monterey Jack cheese, grated
1/2 tsp. salt
1/2 tsp. black pepper
2 eggs, beaten
1 C. panko (Japanese bread crumbs)

Preheat oven to 375̊ F.
In large skillet over medium-high heat, warm olive oil. Add onions to skillet and sauté until translucent, about 4 minutes. Add spinach to skillet, cover, reduce heat to medium and cook until spinach is wilted. Transfer onion and spinach to large bowl. Add dill, Feta cheese, Monterey Jack cheese, salt and pepper to bowl; mix well to combine.
Sprinkle chicken with salt and pepper. Place eggs in small bowl and panko in pie plate. Spray baking sheet with cooking spray and set aside.
Using sharp knife, slit each chicken breast along long side, cutting only about 3/4 of the way through. Divide spinach mixture into four sections and stuff each breast with a portion of the mixture. Dip breasts first in egg mixture and then in panko to coat. Place chicken on prepared pan and lightly coat chicken with olive oil cooking spray. Place in hot oven and cook 45 minutes or until chicken is done.

Here is more information about the contest:
LIVINGSTON, Calif. – The West Coast’s premier Fresh Chicken Cooking Contest is inviting home, amateur and professional chefs to stir up some cooking creativity with its call for entries for the second annual Foster Farms Fresh Chicken Cooking Contest (live on February 28). The winning contestant will receive a grand prize of $10,000 plus a one-year supply of Foster Farms fresh chicken. Hot off the heels of its successful first-ever Cooking Contest, Foster Farms is encouraging residents of California, Oregon and Washington to submit their favorite, original chicken recipes for consideration. Recipes must feature Foster Farms fresh chicken and should be inspired by ingredients grown on the West Coast as a testament to Foster Farms’ commitment to foods that are fresh, locally-grown and always natural. The deadline to enter is May 31, 2011 at 11:59:59 p.m. PDT and the contest will culminate with finals held on September 30 at the Culinary Institute of America at Greystone in St. Helena, Calif., during National Chicken Month.

"We hope to build on the success of last year’s contest which drew thousands of entries ranging from time-tested multi-generational recipes to brand new creations," said Ira Brill, Director of Marketing and Advertising Services for Foster Farms. "As a longstanding West Coast brand committed to bringing consumers fresh chicken grown close to home and delivered fresh to their store in 48 hours or less, Foster Farms is pleased that this contest inspires so many to find new and creative ways to prepare our locally-grown fresh chicken. Our contest is a celebration of the West Coast bounty and all of the fresh produce and foods we are lucky to have at our fingertips."

Foster Farms will host regional semifinal events in San Diego, Calif., Portland, Ore., and Seattle, Wash., in August 2011 culminating with The Final Cook-off September 30 at the Culinary Institute of America at Greystone in St. Helena, Calif.
· Fifteen semifinalists - five from each state - will receive $100 and compete in person at regional competitions held in Seattle, Portland and San Diego. Six regional winners - two from each state - will receive $1,000.
· The six regional winners will head to The Final Cook-off in St. Helena to compete for the grand prize of $10,000 and a one-year* supply of fresh Foster Farms chicken. The six finalists will receive travel and lodging accommodations in the Napa Valley.
· A special prize will be awarded to the contestant with the best use of fresh, local ingredients (last year’s winning recipe highlighted fresh spinach and dill).
The contest is open to all California, Oregon and Washington residents over the age of 18. Entries will be judged by a panel of leading food media and culinary professionals. Contestants are encouraged to submit their unique chicken recipes featuring Foster Farms fresh chicken and emphasizing fresh, local ingredients. The scoring structure will be weighted to reward contestants whose recipes highlight truly fresh and local ingredients.
For complete contest rules please visit www.fosterfarms.com/cookingcontest. No previous grand prize winners of the Foster Farms Fresh Chicken Cooking Contest are eligible to participate. Entries can be submitted online at www.fosterfarms.com/cookingcontest, by e-mail at cookingcontest@fosterfarms.com or by mail to Foster Farms, Cooking Contest, P.O. Box 306, Livingston, CA 95334.
Click here for Foster Farms Contest link