{"id":1740,"date":"2010-08-27T22:21:17","date_gmt":"2010-08-27T22:21:17","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1740"},"modified":"2010-08-27T22:21:17","modified_gmt":"2010-08-27T22:21:17","slug":"we-have-a-winner-ok-two-foster-farms-first-annual-chicken-cook-off","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1740","title":{"rendered":"We have a winner \u2026 ok two! Foster Farms First Annual Chicken Cook Off"},"content":{"rendered":"

This week was the Foster Farms <\/a>Washington Regional cooking contest finals. There were over 1,000 entries from Washington cooks and I am sure the job of narrowing it down to 5 was a tedious task!<\/p>\n

After the tasty job of sampling the five Washington cooking contest finalists dishes,\u00a0 judges Cynthia Nims, Jamie Peha and I turned in our ballots.<\/p>\n

\"SDC15046\"
\nJamie, myself, and Cynthia just about ready to start our taste testing!<\/p>\n

\"SDC15050\"
\nMy Food Studios crew cooked up all the dishes<\/p>\n

After all the sampling, I want to congratulate both Marci Adelsman of Kent and Monica King of Vancouver! They each won $1,000!<\/p>\n

They will now compete at the Finals in person on September 17, 2010, at the Culinary Institute of America at Greystone<\/a>, in California\u2019s Napa Valley. A $10,000 grand prize and one-year supply of fresh Foster Farms chicken will be awarded to the contest\u2019s grand prize winner.<\/p>\n

The two top dishes that are moving on to the finals are\u00a0 Adelsman\u2019s Brown Rice Chicken Salad<\/strong><\/p>\n

\"IMG00783-20100825-1212\"<\/strong><\/p>\n

and King\u2019s Balsamic Mushroom Chicken with Honey Goat Cheese<\/strong>. The recipes featured fresh Foster Farms chicken and were inspired by local ingredients.<\/p>\n

\"IMG00780-20100825-1212\"<\/p>\n

For more than 70 years, Foster Farms has been working closely with more than 40 local, family-owned farms throughout Washington and Oregon to provide chicken to Washington families.
\nI hope you enjoy the finalist\u2019s recipes as much as I did!<\/p>\n

Brown Rice Chicken Salad
\n<\/strong>Recipe by Marci Adelsman, Kent, WA<\/p>\n

Kathy\u2019s Note: The colorful and tasty salad needs a snazzy name. Don\u2019t let the plain name fool you \u2013 the salad is chock full of flavor and color!<\/p>\n

This recipe makes about 8 \u2013 10 cups and would serve 6 or more .<\/p>\n

1 1\/4 pounds Foster Farms chicken tenders
\n1\/4 cup olive oil
\n1\/2 tsp salt
\n1\/4 tsp black pepper
\n4 cups cooked brown rice
\n1 cup diced celery
\n1\/2 cup diced red onion
\n1\/4 cup chopped green onion
\n1 cup diced red bell pepper
\n1\/2 cup toasted almonds, chopped
\n1\/4 cup shredded Parmesan cheese
\n1\/4 cup dried cranberries
\n1\/2 cup chopped fresh basil
\n1\/3 cup chopped Italian parsley<\/p>\n

<\/span><\/p>\n

Dressing:<\/span>
\n1\/2 cup olive oil
\n3 cloves garlic, minced
\n2 Tbls apple cider vinegar
\n2 Tbls honey
\n2 Tbls Dijon Mustard
\n1\/2 tsp salt
\n1 tsp black pepper<\/p>\n

In medium size skillet over medium-high heat, warm olive oil.\u00a0 Sprinkle chicken with salt and pepper, add to pan and saut\u00e9 4 minutes per side, until cooked through.\u00a0 Remove chicken from pan and set aside.\u00a0 When chicken is cooled, dice into 3\/4\u201d cubes.<\/p>\n

In large serving bowl, combine brown rice, celery, red onion, green onion, red bell pepper, almonds, Parmesan cheese, cranberries, basil and parsley.\u00a0 Stir well to combine.\u00a0 In small bowl, combine olive oil, garlic, apple cider vinegar, honey and mustard.\u00a0 Stir well to blend.\u00a0 Add chicken to rice mixture.\u00a0 Slowly add dressing to cover, tossing to coat well.\u00a0 Sprinkle with salt and pepper; toss again to combine.<\/p>\n

Balsamic Mushroom Chicken with Honey Goat Cheese
\n<\/strong>Recipe by Monica King, Vancouver, WA<\/p>\n

Kathy\u2019s note: An easy but elegant recipe for entertaining. This would be lovely made with wild chanterelle mushrooms this fall when they are in season.<\/p>\n

6 Foster Farms chicken breast halves, boneless and skinless
\n1\/4 cup canola oil
\n1 tsp salt
\n1\/4 tsp black pepper
\n2 tsp chopped fresh thyme
\n1\/2 cup balsamic vinegar
\n1 Tbls butter
\n1\/2 cup goat cheese (4 oz package)
\n1 tsp honey<\/p>\n

Mushroom topping:<\/span>
\n2 Tbls canola oil
\n1 cup sliced mushrooms
\n1\/4 tsp salt
\n1\/8 tsp black pepper
\n1 tsp chopped fresh thyme<\/p>\n

In large skillet over medium-high heat, warm canola oil.\u00a0 Add mushrooms, salt and pepper and saut\u00e9, stirring, until mushrooms have given up liquid, about 7 minutes.\u00a0 Remove mushrooms from skillet and place in medium bowl.\u00a0 Add thyme, stir and cover with foil to keep warm.<\/p>\n

Prepare chicken by warming canola oil in large skillet over medium-high heat.\u00a0 Sprinkle chicken on both sides with salt, pepper and fresh thyme.\u00a0 Place in pan and cook, turning, about 7 minutes per side, or until done throughout.\u00a0 Remove from pan and place on plate; cover with foil to keep warm.<\/p>\n

Lower temperature on stove to medium-low.\u00a0 Add balsamic vinegar to the same skillet; deglaze pan, scraping up all browned bits.\u00a0 Reduce heat to low and cook until vinegar reduces, about 3 minutes.\u00a0 Stir in butter.\u00a0 Pour glaze through a strainer and into small bowl.\u00a0 Break up goat cheese into small crumbles, add honey and stir to combine.<\/p>\n

To serve, place chicken breasts on platter and top with mushrooms.\u00a0 Drizzle balsamic glaze over chicken and add honey goat cheese crumbles on top of mushrooms.<\/p>\n

Check out all the finalist recipes from Washington, Oregon and California at Foster Farms Cooking Contest<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

This week was the Foster Farms Washington Regional cooking contest finals. There were over 1,000 entries from Washington cooks and I am sure the job of narrowing it down to 5 was a tedious task! After the tasty job of sampling the five Washington cooking contest finalists dishes,\u00a0 judges Cynthia Nims, Jamie Peha and I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[1450,1451,1452,1106,1068,1027,1453,1454,1070,1231,1455,1232,11878,1388,1456,1442,1443,1457,1067,1458,1459,1444,11856,1226,1150,1460,1461,1462,909,1445,1446,1463,271,1447,1045,1464,1448,11858,1242,11857,11859,1465,1281,1048,142,466,1248,1449,1466,861,1467,1005],"class_list":["post-1740","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-almonds","tag-apple-cider-vinegar","tag-balsamic","tag-basil","tag-black-pepper","tag-brown","tag-butter","tag-canola-oil","tag-celery","tag-chicken","tag-chopped","tag-contest","tag-contests","tag-cooking","tag-cranberries","tag-culinary-institute-of-america-at-greystone","tag-cynthia-nims","tag-diced","tag-dijon-mustard","tag-dried","tag-finals","tag-food-studios","tag-foodie-news","tag-foster-farms","tag-fresh","tag-goat-cheese","tag-grand","tag-green-onion","tag-honey","tag-italian-parsley","tag-jamie-peha","tag-judges","tag-mushroom","tag-napa-valley","tag-olive-oil","tag-one-year","tag-parmesan-cheese","tag-poultry","tag-prize","tag-recent","tag-recipes","tag-red-bell-pepper","tag-red-onion","tag-rice","tag-salad","tag-salt","tag-semifinalists","tag-september","tag-supply","tag-thyme","tag-toasted","tag-washington"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1740"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1740\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}