Cooking Matters volunteer chef named winner in national recipe contest

November 25, 2011 at 6:31 am Leave a comment

Chef Barb Hughes teaches a Cooking Matters for Adults class in the GCFB kitchen.

We are proud to say the winner of the Asian category in Cooking Matters recipe contest is one of our own, chef Barb Hughes.

Barb won for her recipe for Asian Chicken Salad. Thanks Barb for all you do and congratulations!

Asian Chicken Salad
By Chef Barb Hughes
Bloomfield Hills, MI

4 Chicken Thighs*
1 1/2 head of Iceberg Lettuce, roughly chopped*
1 Red Bell Pepper, cut into thin strips
2 Green Onions, cut into long strips, on an angle
1 small apple, cut into matchsticks*
8 Peapods, thinly sliced lengthwise
1-4oz can Mandarin Orange sections, drained; reserve juice
1/4 c Slivered Almonds

Dressing

Whisk together:
2 TBS. Peanut Butter
1 TBS. Brown Sugar
2 tsp. Soy Sauce
1 TBS Reserved Mandarin Juice
2 tsp. Vinegar, any kind
2 TBS. Vegetable Oil
1 clove Garlic, finely minced
1 circle Ginger, 1/4 inch thick and finely minced
3 drops Hot Sauce such as Franks or Tabasco

Method:

Preheat oven to 350′.
Spray baking sheet or casserole dish with Vegetable oil. Bake thighs for 45 minutes or until they reach an internal temp of 165′. When they are done, pull from oven and remove skin. Shred meat with 2 forks and set aside.

While Chicken is baking prepare salad ingredients and make dressing.
To serve: moisten salad ingredients with 1/2 of the dressing and then gently fold in Chicken and top with the rest of the dressing.

Chef’s notes: Ideally prepared with leftover, cooked Chicken.
Greens can be any combination such as 1 head of Romaine and/or Spinach about 4 cups, total.
Apples are optional.
Can also add julienned carrots.

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Happy Thanksgiving Volunteer spotlight: Emily Hulscher

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USDA Statement

This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture (USDA) Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. This work is supported in part by the Michigan Department of Human Services, under contract number ADMIN-10-99011. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the Michigan Fitness Foundation or the Michigan Department of Human Services. In accordance with Federal law and USDA policy, these institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720- 6382 (TTY). USDA is an equal opportunity provider and employer. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more contact the toll free Michigan Food Assistance Program Hotline at (855) ASK-MICH. Space-Limited USDA/DHS/MNN Credit Statement This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. These institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. People who need help buying nutritious food for a better diet call the toll free Michigan Food Assistance Program Hotline: (855) ASK-MICH.

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