Chicken recipe contest provides unique choices

Another trip, this time to the East Coast to visit my youngster daughter, provided me with the opportunities to revisit some favorite sites, become acquainted with some new ones, and glut myself on one of my all-time favorite foods, crab cakes.

I talked about these delicacies in some previous columns, but I recently received a little booklet of recipes from the National Chicken Cooking Contest, and while leafing through it, found a recipe for Tuscan Chicken Cakes. It is a crabcake-style recipe that took the $25,000 first-place prize and was created by a man from Great Falls, Mont., Bob Gadsby.

I'm going to give you his recipe and some other highlights from the realm of contest categories, plus top recipes from previous contests.

Tuscan Chicken Cakes with Basil-Tomato Relish

3 cups cooked chicken, shredded and finely chopped

1 cup Italian seasoned breadcrumbs, divided

1/4 cup mayonnaise

1 egg, slightly beaten

1/4 cup prepared basil pesto (your own or purchased)

2 teaspoons honey mustard

1/3 cup finely chopped roasted red peppers, drained

1/3 cup finely chopped red onion

2 tablespoons olive oil

1 5-ounce package mixed salad greens

2/3 cup prepared balsamic vinegar/oil dressing

Golden aioli (recipe follows)

Tomato-basil relish (recipe follows)

In a large bowl, mix together chicken, 1/2 cup of the breadcrumbs, mayonnaise, egg, peso, honey mustard, peppers and red onion. Using a 1/3-cup measure, shape chicken mix into eight cakes. Lightly coach each with remaining breadcrumbs.

In a large, well-seasoned or nonstick frypan, place oil over medium-high heat; add cakes and cook until golden brown, about 3 minutes per side. Drain on paper towels.

Toss salad greens with dressing and divide among four serving plates. Top each with two chicken cakes, drizzle with golden aioli sauce, and top with a dollop of tomato basil relish.

Golden Aioli: In a small bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons of honey mustard.

Tomato-Basil Relish: In a small bowl, mix together 1 cup seeded and chopped plum tomatoes, 1/3 cup minced red onion, 3 tablespoons drained, chopped sun-dried tomatoes, 2 tablespoons slivered basil leaves, 2 tablespoons prepared balsamic/oil dressing, and 1 teaspoon prepared basil pesto.

Tip: for the breadcrumbs, simply crush flavored croutons.

One of our featured illustrations is the next salad.

California Chicken Salad

3 cups cooked, diced chicken breast

2 cups halved cherry tomatoes

3 scallions, chopped with tops

1/3 cup horseradish

1/3 cup bacon sour cream dip

1/2 teaspoon salt

1/2 teaspoon pepper

2 avocados, peeled, pitted, and sliced

In a medium bowl, stir together chicken, cherry tomatoes, scallions, horseradish, and sour cream dip. Sprinkle with salt and pepper. Arrange avocado slices on four salad plates. Spoon chicken mixture over avocados. Serves four.

Tip: It's easier mixing ingredients if you stir the horseradish into the dip before adding to the salad.

The next recipe features tasty kabobs. If you don't have plantains, you can, of course, use bananas, ripe but still firm. (Surprise, this recipe is from Hawaii.)

Chicken Plantain Pineapple Skewers

8 boneless, skinless chicken thighs, cut into 1 1/2-inch cubes

4 strips bacon, cut into 1 1/2-inch pieces

1/2 pineapple, peeled, cored, and cut into 1 1/2-inch chunks

2 plantains (or firm bananas) peeled and cut in 1 1/2-inch chunks

1/2 cup pineapple juice

1/4 cup lime juice

2 tablespoons chopped oregano*

2 cloves garlic, minced

1/2 cup vegetable oil

Pineapple dipping sauce (recipe follows)

On eight 10-inch skewers, alternately thread chicken, bacon, pineapple, and plantains. Place skewers on a tray with sides or in a glass baking dish. In a small bowl, mix together pineapple juice, lime juice, oregano and garlic. Pour mixture over skewers, turning to coat on all sides. Cover with plastic wrap and refrigerate for at least 30 minutes, turning occasionally.

Before cooking, prepare pineapple dipping sauce. Lift skewers from the marinade and brush lightly with oil. Reserve marinade. Place the chicken on a prepared grill and cook for about 20 minutes, turning often. Serve with sauce passed separately. Serves four.

Pineapple dipping sauce: In a small saucepan, stir together 2 tablespoons vegetable oil, 1 large minced onion, 1 10-ounce jar pineapple fruit spread (or marmalade) and reserve marinade. Boil over high heat, stirring often, about 4 minutes.

* I personally don't care for the oregano in this recipe. Remember, you can use your favorite herb, so feel free to choose from tarragon, basil, mint, sweet marjoram, etc.

Chicken in Roasted Red Pepper Sauce

2 pounds boneless, skinless chicken thighs

1 cup orzo

1 teaspoon salt, divided

2 tablespoons butter, divided

2 teaspoons paprika

1/4 teaspoon pepper

1 medium onion, sliced

1 clove garlic, minced

1 1/2 cups chick broth, divided*

3 tablespoons flour

1 cup sour cream

1/2 cup bottled roasted red peppers, drained, rinsed (remove charred pieces and save for a salad)

2 tablespoons chopped chives

Lime twists

Cook orzo according to package directions, using 1/4 teaspoon of the salt and 1 tablespoon of the butter. In a large frypan, place the remaining tablespoon of butter over medium heat. Add chicken and brown on all sides; reduce heat. Sprinkle chicken with paprika and remaining salt and pepper. Add onion and cook about 2 minutes until limp. Add garlic and 1 1/4 cups of the broth. Cover and simmer for about 15 minutes or until chicken is fork tender.

Remove from pan and keep warm. In a blender, place flour, sour cream, roasted peppers and the remaining 1/4 cup of broth. Blend until smooth and gradually stir into the contents of the frypan. Cook, stirring, over low heat until thickened. Place orzo on a platter and top with chicken.

Spoon small amounts of sauce over chicken and sprinkle with chives. Garnish with lime twists. Serve the remaining sauce separately. Makes 4-6 servings.

* You may substitute some or all of the chicken broth with vegetable broth and/or white wine. The blender sauce makes good use of the chicken broth, but heavy cream may also be substituted.

Lemony Chicken with Cucumber Sauce

4 boneless, skinless chicken breast halves

1 teaspoon balsamic vinegar

1/2 teaspoon sugar

1 teaspoon salt, divided

7 tablespoons butter, divided

1/4 cup fresh lemon juice

1/2 cup dry white wine

1 tablespoon canola oil

1 teaspoon fresh ground pepper

1/2 cup flour

1/2 cup minced onion

1 large cucumber, peeled, seeded, cut in 1/2-inch cubes

1 small jalapeno, minced

Grated zest of 1 lemon

1 bunch watercress, stems trimmed

Thin lemon slices

In a medium bowl, mix together vinegar, sugar and 1/4 teaspoon salt. Add chicken and marinate in refrigerator for at least 30 minutes. Cube 4 tablespoons of the butter and refrigerate.

In a small saucepan over medium heat, place lemon juice and wine and bring to a boil; cook to reduce by half. Whisking constantly, add a few cubes of cold butter at a time. Continue to whisk until butter is incorporated. Remove from heat and over to keep warm.

In large frypan over medium heat, place 2 tablespoons of the butter and oil. Sprinkle with the remaining 1/2 teaspoon salt and pepper. Dredge chicken in flour, increase heat to medium, and add chicken to frypan. book, turning once about 3 minutes per side or until browned. Remove and keep warm.

To frypan, add remaining tablespoon of butter and onion; add cucumber and jalapeno and cook, stirring to loosen browned bits.

Stir in lemon butter sauce and lemon zest; return chicken to mixture and heat through. Arrange watercress on platter, place chicken on top, and spoon cucumber sauce over chicken.

Recently, we explored stuffed cabbage rolls. Here's an amazing version.

Tex-Mex Chicken Stuffed Cabbage Rolls

4 boneless, skinless chicken breast halves, cut into strips

1 tablespoon creole seasoning

1 tablespoon garlic powder

2 tablespoons cooking oil

1 15-ounce can chili with beans

1 11-ounce can Mexicorn, drained

2 cups prepared thick and chunky salsa

2 cups water

1 teaspoon salt

6 large cabbage leaves

1 cup shredded jalapeno

Monterey Jack cheese

1 cup crumbled corn chips

Place the chicken in a large, sealable plastic bag. Add creole seasoning and garlic powder and shake to coat the chicken. In a large frypan, place oil over medium-high heat. Cook the chicken for about 7 minutes, turning to brown; drain on paper towels. Stir chili, Mexicorn and salsa together in skillet. Simmer over medium heat for 5 minutes.

In a large saucepan, place water and salt and bring to a boil. Add cabbage leaves, reduce heat, and cook for about 10 minutes. Remove leaves from water, drain, and place cooked chicken strips in each leaf. Spoon 1 tablespoon of chili mixed over chicken and sprinkle with one tablespoon of the cheese. Roll each leaf and arrange it in a 13x9x2-inch baking pan. Pour the remaining chili mixture evenly over the rolls, sprinkle with corn chips, and add the add the remaining cheese.

Bake in a 350-degree Fahrenheit oven for about 15 minutes or until cheese browns. Makes 6 servings.

    A California salad makes for a delicious meal, one of many versatile ways chicken can be used.
  

    This crabcake-style chicken cake recipe created by a Great Falls, Montana, man, Bob Gadsby won the 2001 National Chicken Cooking Contest.
  

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns such as this one from April 17, 2001, to delight her many fans.

    Valle Novak