Winter Recipe Contest Results
Chicken was on the brain for our finalists of the Winter Get Cooking! Recipe Contest. We love that we were handed a theme by which to judge, but that did not make the decision any easier. Alas, a winner there must be and the prize goes to the Chicken Mole. Congratulations!
Notes from the Cuisinart Chefs
We started this dish the night before by throwing all of the sauce ingredients into our Cuisinart Compact Portable Blender. A short run on High Speed was able to power through the fragrant sauce and allow us to be ready to go the next morning (a food processor or immersion blender are good options as well). The following day we browned our chicken in a Green Gourmet 12-inch skillet; as the recipe directs we added everything into the pan and simmered until the chicken was tender. The aroma of the spices filled our kitchen and upon the first taste, we were hooked. For serving we recommend pairing with a side of rice and garnishing with the cilantro to brighten it up for your family. You can even shred the chicken the next day for a tasty sandwich.
Coincidently the second chicken dish that was prepared had a Mexican/Southwestern flair as well. The Cheesy Chicken Enchiladas require only a handful of ingredients and can be prepared, assembled and baked for a simple weeknight meal. We streamlined the prep by processing a number of the ingredients in a Cuisinart Food Processor – the onions, cilantro and cheese, as well as the cooked chicken. While we did enjoy the end result, those who prefer spicier flavors may want to add a bit of heat to the dish. It should be noted that the recipe is missing the step of when to add the green chilies – stir in after all of the stock is added to the sauce.
Finally, our last chicken entry is the Chicken-Pork Penne Pastalaya. A play on the popular Cajun dish, Jambalaya, this version is hearty, flavorful and can feed a crowd. We used a Cuisinart 12-quart MultiClad Pro stock pot, which was just able to accommodate all of the ingredients. It is advised that before you start cooking to be sure that you have a large enough pot – if not, we suggest halving the recipe. As a note for those who want to prepare this, the recipe is missing the step of when to add the roasted meat into the rest of the dish – do so after the pasta is cooked to tender.
Thank you to all of the finalists and again, congratulations to our winner. We look forward to seeing what you cook up for us next time!
|Contest Results for Spring 2014|
|Contest Results for Winter 2013|
|Contest Results for Fall 2013|
|Contest Results for Summer 2013|
|Contest Results for Spring 2013|
|Contest Results for Winter 2013|
|Contest Results for Fall 2012|
|Contest Results for Summer 2012|
|Contest Results for Spring 2012|
|Contest Results for Winter 2012|
|Contest Results for Fall 2011|
Spinach, Brie and Prosciutto Tart with Pecan Crust (submitted by AmyInCA on 08/02/2011)
I made this Spinach, Brie and Prosciutto Tart with Pecan Crust for a Sunday brunch and it was perfect. Pair it with some salad greens and a glass of mimosa and you'll have a wonderful brunch.
|Contest Results for Summer 2011|
|Contest Results for Spring 2011|
Mocha Tiramisu Cupcakes (submitted by AmyInCA on 02/20/2011)
If you love Tiramisu, you’ve got to try these Mocha Tiramisu Cupcakes. The chocolate cupcake itself is moist, with a lovely mocha flavor and a hint of Kahlua. The espresso-Kahlua syrup really did wonders to the cupcakes. The Mascarpone frosting is light, creamy, smooth and fluffy.
|Contest Results for Winter 2011|
Crabmeat & Latke Eggs Benedict (submitted by Iris M. on 01/02/2011)
To me, there's nothing better than a great breakfast. For the home cook, making breakfast at home doesn't mean you have to sacrifice quality or elegance. You can not only be creative and use elements that aren't traditionally used for breakfast, but you can have fun with the ingredients as well.
Orange Cream Stuffed French Toast (submitted by AmyInCA on 01/24/2011)
My Grandma used to make these Orange Cream Stuffed French Toasts for me as breakfast before school. Now, I’m a mother of 2 and I make them for my kids all the time to carry on the tradition. These French Toasts are creamy, flavorful and super delicious.
|Contest Results for Fall 2010|
Grilled Pears with Gorgonzola, Walnuts and Spicy Mustard Vinaigrette (submitted by Jennifer Daskevich on 09/27/2010)
These beautiful pears are a great start to a fall dinner party.
|Contest Results for Summer 2010|
Polenta Fries with Basil Oil and Parmesan Dipping Sauce (submitted by Pantry2Plate on 07/27/2010)
A new twist on the french fry served with fondue power and basil bounty!
Sue's Zesty Shrimp Taco's with Mango Avocado Salsa (submitted by Sue Thomas on 05/26/2010)
Preheat grill take wooden skewers place in water to soak so they don't burn mix in sauce pan garlic and EVOO place about five shrimp on skewer brush with garlic and oil cook 1 minute on one side flip and 30 seconds to another minute on other side depending on size of shrimp set aside place tortillas on grill until lightly toasted on both sides cover with salsa and serve