My friend Kristen and her husband Dan decided that they wanted to incorporate new recipes into their typical rotation of weeknight meals. Instead of just asking their friends to send them a few of their favorites, they decided to have a competition.
Any of their friends could participate
Each person that wanted to participate paid $10.00 and could send up to two recipes.
Kristen would cook all of the recipes and she and Dan would eat them and decide which ones tasted the best. Kristen would take pictures and post a little write up on the facebook competition page so that all of the participants could see the different recipes, the level of difficulty, and pictures of Kristen cooking them.
Kristen would create a cookbook of the recipes that the participants could purchase.
The first place winner would receive a money prize and a free cookbook.
The second place winner would receive a free cookbook.
Several of our friends submitted various recipies. I submitted my Jambalaya recipe and Corrin submitted her Chicken and Sausage Gumbo recipe and her Creamy Italian Chicken recipe.
(I first want to say that I have made the winning dish and it is one of my favorite dishes. It is amazing!)
The second place winning dish is a great dish that we have had several times for our freezer club.
And the winners of Shawsy’s recipe competition 2015 are…
1st Place: Kelsey N.with her recipe for Thai Chicken Wraps
Runner up: Jennifer L. with her recipe for Honey Gingered Tilapia with Mango Salsa
This has been so fun trying new recipes and I’m going to be making all of these again in the future. Just reminiscing about them all trying to pick has made me so excited to make them again. Thank you so much for everyone who participated.
The winning recipe: Thai Chicken Wraps
This is what Kristen wrote about cooking these:
Thanks Kelsey N.for the Thai Chicken Wraps recipe! I clocked it at 39 minutes, but will say that is partially because of the kids being distracting that night and it did require a lot of “active time”. A quick 4 minute clean up. It was about $3.00 per serving. Both of my kids really liked it and I had no idea how much Neri would like raw red pepper. Poor Dan didn’t get his share! I also made a little extra chicken and used some of the sauce to make a couple small chicken leftovers for the girls for another day which saved a lot of time later.
Thai Chicken Wraps
Recipe can be found in the Betty Crocker Cookbook or online
1 cup Oriental dressing
¼ cup creamy peanut butter
⅛ teaspoon ground red pepper (cayenne)
1pound boneless, skinless chicken breasts, cut into 1/2-inch strips
½ teaspoon finely chopped gingerroot
3 cups coleslaw mix (8 ounces)
1 medium red bell pepper, cut into thin strips
2 tablespoons chopped peanuts
¼ cup chopped fresh cilantro
6flour tortillas (8 to 10 inches in diameter)
- 1 Mix dressing, peanut butter and red pepper until smooth. Set aside half of mixture to serve with wraps.
- 2 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and ginger root in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
- 3 Add reserved 1/4 cup dressing mixture, the coleslaw mix, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.
I definitely think you guys should make this recipe! Several people sent in their best recipes and this won the grand prize. I feel that it was deserving of this title!
My question for you is this: Who is going to make these next week for dinner?