Redbird Recipe Contest finalists

The finalists for the 2012 Redbird Recipe Contest:

LEMON BASIL SHRIMP FETTUCCINE

Serves 4

Ingredients

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

Directions

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

Serves 4

Ingredients

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

Directions

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

Serves 15

Ingredients

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

Directions

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

Serves 12-15

Ingredients

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

Directions

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.