Spring Recipe Contest Results
Notes from the Jean at Delightful Repast
The three spring contest finalists were entirely different dishes, all delicious and all good reheated—a must for busy weeknight meals, especially on those nights when everyone is eating at different times.
The Easy Empanadas would have been even easier if the called-for packaged empanada wrappers (also called discos) had been in stock at the local grocery stores. Having homemade pastry in the freezer saved the day, though, and the recipe was soon ready and eliciting all those “Mmm … something smells good” remarks. Empanadas are the hand pies of Latin America and have all those zippy aromas and flavors that have become the comfort food of many other cultures as well. Tasters loved the green olives in the filling.
The Vegetable Lo Mein makes a satisfying side dish for grilled foods, but could itself be a main dish with the simple addition of some meat, chicken, shrimp or tofu. No need to hunt down imported noodles when you probably already have spaghetti on hand. Open to many possible variations, this dish could satisfy our frequent cravings for Chinese takeout. Like the Easy Empanadas, the Vegetable Lo Mein made it difficult to choose a winner.
Our favorite was the Stewed Tilapia with Sautéed Greens and Creamy Cheddar Grits, though admittedly we cut back on the amount of seasoning for the fish and collard greens and cooked the collard greens for 45 minutes. The creamy cheddar grits were the perfect foil for the slight bitterness of the collard greens and the bold flavors of the zesty fish stew.
This three-part recipe makes a complete Southern meal that is easily doable on a weeknight. With the long-cooking collard greens underway, a cook can deal with the fish unhurriedly. Then with the stew bubbling away, there’s no rush to cook the grits.
Thank you to everyone who entered. We cannot wait to see what you cook up next time!
|Contest Results for Spring 2015|
Stewed Tilapia with Sautéed Greens and Creamy Cheddar Grits (submitted by Ashley Mincey on 04/29/2015)
Any great Southern meal is far from dainty, plus this one won't have you cooking all day! The tilapia is lightly fried stovetop, then stewed to perfection in tomatoes, onions, and spices. The greens add texture and well, cheddar cheese grits speak for themselves.
|Contest Results for Winter 2014|
Grilled Peanut Butter, Banana and Chocolate Hazelnut Bagel (submitted by Sophia on 01/05/2015)
Delicious and easy to prepare
|Contest Results for Fall 2014|
|Contest Results for Summer 2014|
|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