January Recipe Contest Winners
2 Comments | Written on February 9, 2012 at 5:00 am , by Kristina Vanni
I am so excited to reveal the latest winners in our new round of weekly contests! Remember, we added a twist this time around and there are actually two $250 prizes awarded each week. One selected by our panel of judges and one voted on by you, the readers! Take a look at the Judge’s Choice and Reader’s Choice winners from the past four weeks!
Week 1: “Eat Your Veggies” Week – Judge’s Choice
Congrats to Janice Elder!
Janice says, “I absolutely adore this salsa — excellent served with grilled chicken, fish, and pork. I’ve even served it with tortilla chips alongside for a quick appetizer. It’s the little black dress of the salsa world. Colorful and delicious, and filled with nutrition, texture and fiber, it’s easy to put together and enhances whatever it’s served with and makes it special. The orange and lime flavors brighten the vegetables, and everyone from toddlers to grandmothers seems to enjoy the edamame, the slight Asian slant and the gentle heat.”
Edamame-Corn Salsa with Citrus (click here to view and print recipe)
Ingredients:
2 Tbsp Orange Marmalade
1 Tbsp Fresh Lime Juice
1 tsp Toasted Sesame Oil
1 Tbsp Soy Sauce
2 tsp Sriracha, asian hot chili sauce
1 cup Frozen Shelled Edamame
1 cup Corn Kernels, fresh or frozen
1 Small Red Bell Pepper, chopped
¼ cup Green Onions, thinly sliced
Salt & Freshly Ground Black Pepper, as desired
Directions:
Whisk together the marmalade, lime juice, oil, soy sauce, and Sriracha; reserve.
Place edamame and corn into a medium saucepan; add water to cover and bring to a boil. Reduce heat and let cook for 5 minutes, then drain well. Rinse with cold water and drain again. Place in a mixing bowl with bell pepper and green onions, tossing gently to blend well. Add the marmalade mixture and season with salt and pepper as desired. Makes about 3 cups.
Week 1: “Eat Your Veggies” Week – Reader’s Choice
” VLizzle” for her Grilled Stuffed Tomatoes with Zucchini
Vera says, “I think this recipe stands out because it is one of the best ways to use up the abundance of tomatoes and zucchini that always seem to ripen at the same time in the home garden. I have encouraged my friends and family to “like” the “Better Recipes” page on Facebook, and to be on the lookout for my recipe postings.”
Week 2: “Super Soups” Week – Judge’s Choice
Tomato Basil Bisque With Parmesan-Garlic Toast (click here to view and print recipe)
Ingredients:
Soup:
3 Strips Bacon, chopped
¾ cup Chopped Sweet Onion
½ cup Chopped Celery or Fennel Bulb
½ cup Chopped Carrot
½ tsp Fine Sea Salt
⅛ tsp Freshly Ground Black Pepper
4 cups Chicken Stock, plus more if needed
1 (28 Oz) Can Crushed Tomatoes With Basil
2 cloves Garlic, minced or pressed
½ tsp Finely Grated Lemon Zest
Pinch Granulated Sugar
3 Tbsp Chopped Fresh Basil Leaves, plus more garnish
½ cup Half-and-half, plus more if needed
Garlic-parmesan Toast:
1½ Tbsp Extra Virgin Olive Oil
1½ Tbsp Unsalted Butter
1 clove Garlic, minced or pressed
8 Thin Slices Ciabatta Bread, lightly toasted
½ cup Grated Parmesan Cheese
Directions:
Brown bacon in a large saucepan over medium heat. Add onion, celery or fennel, carrot, salt and pepper; cook until vegetables are tender, stirring frequently. Add stock, tomatoes, garlic, lemon zest and sugar, stir until well mixed.
Bring mixture to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until reduced and somewhat thickened. Reduce heat to very low and add basil. Puree until smooth with an immersion blender, or in batches using a stand blender or food processor.
If mixture has been removed for processing, return it to the saucepan over very low heat. Stir in half-and-half; taste and adjust seasonings (if mixture is too thick add a little more stock or half-and-and-half.) Cover and keep warm while preparing toast.
For the toast, combine oil and butter in a small skillet, heat until butter has just melted. Add garlic and stir 30 seconds, remove from heat. Lightly brush each slice of toast with garlic mixture and sprinkle evenly with Parmesan. Place under broiler, watching carefully, until cheese is melted and golden. Ladle bisque into individual bowls; sprinkle lightly with basil.
Week 2: “Super Soups” Week – Reader’s Choice
“Michaela” for her Creamy Carrot and Parsnip Soup with Wild Mushrooms and Basil Lemon Swirl
Michaela says, “I posted a vote request everyday on my facebook page and my friends also shared the voting link. As well, I sent out 200 e.mails with the Better Recipes site attached. And then sent them out again 3 days later as a reminder! I think this recipe stood out because this time of year, soup looks extra inviting and this one is a beauty with the pale yellow colour and the bright green basil swirl.”
Week 3: “Smoothies” Week – Judge’s Choice
Congratulations to Brenda!
Chocolate Peanut Butter Banana Monkey (click here to view and print recipe)
Ingredients:
1 Banana, sliced and frozen
3 Tbsp Peanut Butter
6 oz Plain Greek Yogurt
6 oz Low Fat Chocolate Milk
2 Tbsp Chocolate Syrup Topping
Directions:
Place all ingredients in a blender. Blend at low speed until all ingredients are mixed, then on medium high until smooth. Pour into 2 clear tall glasses, drizzle chocolate syrup over the top and serve.
Week 3: “Smoothies” Week – Reader’s Choice
“AngelaMarie1971″ for her Good Morning Sunshine Smoothie
Angela says, “Wow!! Thank you so much. I was so happy to read that “Good Morning Sunshine Smoothie” was the Reader’s Choice Winner. There actually is a little story behind the recipe. I created it two summers ago. I had won a year’s supply of Stonyfield yogurt in a Rachael Ray Magazine sponsored recipe contest. This got me started on creating recipes using yogurt, in particular the French Vanilla flavor. I started making my husband and children smoothies for breakfast, varying the recipe each day. The smoothie recipe I submitted to the contest was their favorite, they all loved the combination of raspberries, honey, orange juice and of course the french vanilla yogurt. My 2 1/2 year old son began requesting the yummy “fluvie” (smoothie in 2 year old speak) as his afternoon snack. So thanks to winning the year supply of yogurt, I have created a bunch of new smoothie, muffin and chicken dishes that my family of five really enjoys.”
Week 4: “Desserts” Week – Judge’s Choice
Congrats to Angela Buchanan!
Angela says, “This recipe was an attempt to make an apple dessert bar that maintained some real “fresh apple” taste, so I decided to grate the apples for the filling instead of using the traditional applesauce. I wanted an “a la mode” flavor so I came up with creamy topping, and these were a huge hit at home and at work. My husband is from Michigan so he loves anything made with apples, and these are now a favorite at our house.”
Apple Pie a La Mode Dessert Bars (click here to view and print recipe)
Ingredients:
Vanilla Shortbread Crust:
1 cup Salted Butter, at room temperature
2 cups Flour
½ cup Sugar
2 tsp Pure Vanilla Extract
Apple Layer:
4 cups Grated Fresh Apple, about 6 medium apples
½ cup Orange or Pineapple Juice
½ cup Sugar
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1 tsp Pure Vanilla Extract
3 Tbsp Cornstarch
a La Mode Layer:
8 oz Reduced-fat Cream Cheese
½ cup Sour Cream
½ cup Sugar
2 Eggs
1 tsp Vanilla
Directions:
Preheat your oven to 350 degrees, and spray a 9 x 13 inch baking pan with cooking spray to coat.
For the crust, use a fork to blend the butter into the flour and sugar until it is fully incorporated. Stir in the vanilla, then press the crust evenly into the prepared baking pan.
For the apple layer, stir together all ingredients and spread evenly over the crust.
Whisk the A La Mode ingredients until smooth, and pour evenly over the apple layer. Bake for 45-55 minutes, or until the center of the cream cheese layer looks set and does not jiggle when you shake the pan. Cool completely before cutting into small squares to serve.
Week 4: “Desserts” Week – Reader’s Choice
“Ohbiteitblog” for her Apple Pie with Oatmeal Cookie Crust…in-a-jar!
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2 Responses to “January Recipe Contest Winners”
I am a big fan of vegetables, and your Edamame-Corn Salsa with Citrus really looks appetizing. honestly I can already taste it just from the image, its definitely on my menu tonight.
I can’t wait to try the “apple pie a la mode dessert bars.” Do you have an apple variety that you prefer or would a combination of sweet and tart be best.