Redbird Recipe Contest finalists
The finalists for the 2012 Redbird Recipe Contest:
LEMON BASIL SHRIMP FETTUCCINE
Ingredient 1: 16 oz. fettuccine noodles
Ingredient 2: 1 # medium shrimp, peeled and de-veined, tails removed
Ingredient 3: 2 Tbsp. butter
Ingredient 4: 2 Tbsp. olive oil
Ingredient 5: 1 medium onion, chopped
Ingredient 6: 1 c baby spinach, rough chopped
Ingredient 7: 3 cloves garlic
Ingredient 8: 1 can diced tomatoes with Italian herbs
Ingredient 9: 1/2 cup white wine
Ingredient 10: Juice of 1/2 lemon
Ingredient 11: 1/4 cup grated Parmesan cheese
Ingredient 12: 1/2 cup cream
Ingredient 13: salt
Ingredient 14: pepper
Boil salted water for fettuccine, cook until al dente. Reserve pasta water.
Brown shrimp in 1 Tbsp. of butter and 1 Tbsp. olive oil. Cook for 5-6 minutes, until just opaque all of the way through, turning once half way through. Remove from pan to a bowl.
Add another Tbsp. of olive oil to pan and sauté onions until cooked through. Push onions to one side of the pan and throw spinach into the other side. Cook for 1-2 minutes until wilted and deep green in color. Remove from pan to bowl with shrimp. Add garlic to the pan.
Dump the tomatoes (with their juice), wine, lemon juice, and basil to pan. Bring to a boil and cook over medium/high heat until most of the liquid cooks down, about 5 minutes. Then add 1 Tbsp. of butter, cream, and parmesan cheese. Cook until thick and bubbly (3-4 minutes). If sauce is too thick, thin with pasta water or chicken stock.
Add shrimp and spinach to the pan and heat through. Serve sauce over the pasta.
CARIBBEAN CHICKEN WITH BLACK BEAN SALSA
Ingredient 1: Non-stick cooking spray
Ingredient 2: 4 boneless, skinless chicken breast halves
Ingredient 3: 1 can (15 oz.) black beans, rinsed and drained
Ingredient 4: 1 can (8 oz.) pineapple tidbits with juice
Ingredient 5: 1/2 cup chopped red bell pepper
Ingredient 6: 2 Tablespoons brown sugar
Ingredient 7: 2 Tablespoons cider vinegar
Ingredient 8: 1 teaspoon Caribbean jerk seasoning
Coat a large skillet with non-stick cooking spray and heat over medium heat. Place chicken breast halves in skillet and cook for 20 minutes, turning 3-4 times. Meanwhile, combine all remaining ingredients and add to the skillet, stirring occasionally. Cover skillet and continue cooking over medium heat for 10-15 minutes. Test internal temperature of chicken with an instant-read thermometer. It should read at least 165° F when chicken is ready. Salsa is ready when it’s bubbly. Serve over hot rice, if desired.
ISU COFFEE CAKE
Ingredient 1: 1 cup butter
Ingredient 2: 2 cups white sugar
Ingredient 3: 2 eggs
Ingredient 4: 1/2 tsp vanilla extract
Ingredient 5: 2 1/3 cup all purpose flour (hold back 1/3 cup)
Ingredient 6: 1 tsp baking powder
Ingredient 7: dash salt
Ingredient 8: 1/2 cup brown sugar or more if desired
Ingredient 9: 2 tbl melted butter
Ingredient 10: 1 tsp ground cinnamon
Ingredient 11: 1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
For the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
BETTER THAN EVERYTHING CAKE
Ingredient 1: Chocolate cake mix
Ingredient 2: Can of condensed milk
Ingredient 3: Jar of caramel ice cream topper
Ingredient 4: Whipped cream
Ingredient 5: Crumbled heath
Bake a standard chocolate cake from the instructions on box it comes in. Once made, let it cool off. Mix condensed milk and caramel together in a bowl. Poke several holes in the chocolate cake with a fork through cake. Pour the caramel mix on the cake and let it soak in. Once soaked into cake use whip cream as the frosting. Sprinkle the crumbled heath on top of the cake.