Category Archives: Recipe Contests

Dishin’ Up Love Recipe Contest Winner!

OK, OK, OK. I know it’s WAYYYYY past Valentine’s Day. And I am weeks overdue in posting our winner of the recipe contest. Several freak illnesses, a few major storms that knocked out utilities, and one Valentine’s Day later, we have a winner!

Valentine's Day Meal

The "Wooing Meal"

There was a husband who loves cheese. There was a dorm room kitchen experience that ended in a proposal, there was a strawberry pizza. Again, you guys never cease to amaze me with your stories and your culinary talent. The winner was chosen for several reasons. I love the idea of the “wooing meal.” I think all us Gal’s have one or two of those up our sleeve. I get all warm and fuzzy thinking of new love. And, it’s hysterical that this recipe came off a bottle of Amaretto. I have a funny picture in my head of a bunch of marketing executives in 1978, sitting around a conference table trying to come up with recipes they can use to sell more Amaretto. (Of course! Amaretto Chicken! It’ll sell CASES!) So, Karen Christiansen, you won our hearts with your “wooing meal.”

This is a recipe I got from the tag hanging from a bottle of Amaretto di Saranno over 30 years ago.   I was in college at the time and it is one of the first meals I made for my boyfriend, who is now my husband.  He still calls it the “wooing meal”.  Every time I make it I think back to those days when our love was new.

Chicken Amaretto | Serves 4
1 lb. boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
Curry powder, to taste
Garlic powder, to taste
Flour, for dredging
1/4 cup butter
1 cup sliced mushrooms
1/4 cup Amaretto liquor
1 tbsp. lemon juice
1 1/2 cup chicken broth
1 tbsp. cornstarch

Directions

  1. Cut chicken breasts into 1-inch slices. Sprinkle with salt, pepper, curry powder and garlic powder. Dredge in flour.
  2. Saute in melted butter until brown on all sides. Add mushrooms, Amaretto and lemon juice. Simmer 5 minutes.
  3. Mix chicken broth with cornstarch. Pour over chicken.
  4. Simmer until sauce thickens. Serve over patty shells or cooked white rice.

Note: If you’re cutting down on fat, you can make this using just 2 tbsp. of butter and it’s almost just as good.

It was so hard to choose a favorite (oh my job is so hard!), so I wanted to share with you one more recipe that made it to the top of the list. It was submitted by Kimberly Woods, and we LOVE it!

This is one of my favorite recipes to make for romantic sleepovers.  It is also perfect for a Mother’s Day breakfast in bed.  Children enjoy the strawberries and love when a cookie cutter is used to make the french toast into a fun shape (heart, star, etc).

Strawberry Stuffed French Toast
¾ cup milk
5 eggs
1 tsp vanilla
¼ tsp cinnamon
1 tbs sugar
8 slices French bread, 1 ½ – 2 inches thick
10 ounces brie cheese, sliced
3 ¼ cups strawberries, sliced
¼ cup butter
powdered sugar
maple syrup

Directions

  1. In large bowl, beat together milk, eggs, vanilla, cinnamon, and sugar.
  2. Cut slices of bread horizontally to form a pocket.
  3. Set aside 1 cup of sliced strawberries for garnish. Place remaining strawberry slices and brie in bread pockets.
  4. Dip bread slices in egg mixture, coating them completely. Place bread slices on a plate, cover and chill for 20 minutes in the refrigerator.
  5. In large frying pan, melt butter over medium heat. Add bread slices, cooking on each side about 2 minutes or until golden and cheese starts to melt.
  6. Remove from pan, dust with powdered sugar and garnish with strawberries. Serve immediately with maple syrup.

Either of these recipes is a great excuse to dish up some love in your kitchen!
~ Gal Foodie

Dishin’ Up Love Recipe Contest

THIS MONTH’S CONTEST:

Do you LOVE food? Do you LOVE making it for someone special? Then I want to hear about it! This month’s Gal Foodie Recipe Contest is all about dishin’ up love! Send me the recipe you love to make for the person or people you love the most! I’ll post it in time for Valentine’s Day.

Cupid Stainless Steel Measuring SpoonsI’m giving away a set of the sweetest Stainless Steel Cupid Measuring Spoons, in exchange for your submission of the winning recipe!

Here are the Rules:
1. Send me your favorite recipe for a food that inspires love. The deal, as always, is you also MUST tell me WHY this is “love” food to you. And keep it clean! I prefer original recipes, however if you have one from a book or other resource YOU MUST disclose the source. Entries that appear to be plagiarized with no cited source will be tossed like a salad.

2. If I select your recipe, it will be published on the Gal Foodie website along with your photo and you will also receive a set of Stainless Steel Cupid Measuring Spoons.

3. Recipes will be judged based on taste, originality/artistic flair, ease of preparation/practicality, and appearance.

4. Deadline for submission is February 10, 2010.

Submit Your Recipe [easy-contact]

Celebration Food Recipe Contest Winner!

You all continue to amaze me with your creativity, your interpretations of my contests, your stories and your delicious recipes! The winning recipe from last month’s Celebration Food contest was chosen not just for the recipe, but for the reminder to get outside and walk, look for the buds in my gardens, and smell the change in the air. After a long winter, I am feverishly celebrating Spring every day here on Mount Desert Island. Mindee Curtis, thanks for this month’s winning recipe!

asparagusCelebration…what comes to mind for me is the changing of seasons, especially the transition from winter to spring.  The chance to once again go out for walks, see the first spring flowers, and eat those delicious spring vegetables like leeks and asparagus, are reasons for me to celebrate.  I feel that this recipe is a reflection of that type of happiness.

Bacon Wrapped Asparagus Benedict
Submitted by Mindee Curtis
18 asparagus spears
6 slices bacon
Salt and pepper
3 egg yolks
1/2 teaspoon salt
1 cup (1/2 pound) melted sweet butter
1 tablespoon lemon juice
2 tablespoons vinegar
6 large eggs
3 English muffins, halved and lightly toasted.
Fresh dill sprigs for garnish (optional)

Directions

1. Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip.  Transfer bundles to a rimmed baking sheet. Sprinkle with salt and pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes.

2. Make hollandaise sauce.  Place egg yolks and salt in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice. Continue blending until all butter is used.

3. Poach eggs.  Bring large saucepan of water to boil; add vinegar. Reduce heat to medium-low. Working with 3 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to a plate, repeat with remaining eggs.

4. Place a toasted English muffin half on each of 6 plates. Top with a bacon wrapped asparagus bundle, then poached a egg, and hollandaise sauce.  Garnish with dill sprigs, if desired.

Delicious, Mindee! (Any food with “benedict” in the name is enough to keep me at the table!)

Happy Spring!

~Gal Foodie

Gal Foodie Recipe Contest: Celebration Food!

THIS MONTH’S CONTEST: Celebration Food!

It’s March and there’s lots to celebrate! March Madness is coming, the clocks are springing ahead, and as for me, I’m already into a good amount of Spring cleaning – which is always cause for celebration!

This month I thought it would be fun to see what you all could come up with for recipes that you usually have during a celebration. Be it the big game day, a birthday, a wedding, a special dinner –  a dessert, an appetizer, an entree – whatever inspires you to yell “Party’s On!”

The winner of this month’s contest will receive a set of 4 Libbey Vina Stemless 16.5 Ounce Red Wine Glasses! I love these for any celebration, and they’ll look good on your table too!

Here are the Rules:
1. Send me your favorite recipe for Celebration Food. The term “Celebration Food” can mean anything, so send me a recipe that you would normally make for a celebration in your life. You also must tell me a story about your celebration and WHY you chose this recipe. I prefer original recipes, however if you have one from a book or other resource YOU MUST disclose the source. Entries that appear to be plagiarized with no cited source will be tossed like a salad.

2. If I select your recipe it will be published on the Gal Foodie website along with your photo and you will also receive a set of 4 Libbey Vina Stemless 16.5 Ounce Red Wine Glasses.

3. Recipes will be judged based on your story, taste, originality/artistic flair, ease of preparation/practicality, and appearance.

4. Deadline for submission is March 30, 2009.

Submit Your Recipe [easy-contact].


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And the Winner Is…

Wow you guys can cook!
I received recipe submission’s for last month’s “Comfort Food” recipe contest from all over the world! I really enjoyed the variety of dishes that inspired comfort in all of you, from Diet Coke cake, cheese balls, tuna casseroles (a myriad of combination’s) to chocolate frosting (eaten right out of the bowl!).

What I really enjoyed were the stories that accompanied the recipes. Food is such a memory-jerker. It was clear a lot of you hold very fond memories surrounding the recipes you submitted. Here’s an excerpt from one:

Grandma Gladys Christmas Ball
For about 45 years, my family and I spent Christmas Eve with a neighbor who became our family’s grandmother by proxy. She made this appetizer every year. We never found the exact ingredient amounts written down, she told us the ingredients a few times. Since she passed away in 2001, we have made this same ball and served it every Christmas. Grandma Gladys and Grandpa Harry had no children of their own, we were their only family. My memories began in the early 60’s, the cocktail era. Grandma always had a “toddy” in her hands on Christmas Eve, usually Southern Comfort and Cranberry Juice. The 80’s became my children’s memories, but Grandma and Grandpa were still stuck in the 60’s with their decorating tastes, cocktails and bouffant hair. Imagine sitting at their retro bar, paneling on the walls, red fur pillows on fake leopard print couch and a blazing white rock fireplace. Fabulous.

After reading through all the recipes, trying our favorites, and eating lots of leftovers, Ben and I have chosen the winner. We based our decision on a few key factors. One, we loved the recipe. It was easy, delicious, a pantry cleaner-outer,  and very comforting, especially with the current weather we are having in Maine. Second, we also agreed with the author – it can fix a bad day. Especially with extra cheese.

So congratulations, Lisa Speer! You are our Gal Foodie Favorite pick for February’s Comfort Food Recipe Contest! Hold the cheese!

The Winning Recipe…

Had a Bad Day Meaty Noodles by Lisa Speer
1/2 Pound Ground Beef (80/20 fat ratio)
1/2 Pound Ground Pork
1/4 Teaspoon Oregano
2 1/4 Teaspoons Fine Sea Salt
1/2 Teaspoon Freshly Ground Back Pepper
3 Cloves Garlic, minced
2 Tablespoons Unsalted Butter
1 Tablesoon Extra Virgin Olive Oil
1/4 Cup Dry White Wine
1 Can Whole Plum Tomatoes, Preferably San Marzano
1/4 Cup Chopped Celery
1 Large Sweet Onion, chopped
2 Bay Leaves
1/4 Cup Light Cream
1/4 Cup Parmesan Cheese, grated
4 Large Fresh Basil Leaves, chopped
Hot Prepared Egg Noodles
Grated Parmesan Cheese
Chopped Flat Leaf Italian Parsley

Directions:
After really bad day, heat butter and olive oil in in large saute pan over medium heat until butter is melted.  Raise heat to medium high. Add meat, salt, pepper and oregano. Brown meat, add onion, garlic and celery and cook until onion is almost translucent. Add wine, tomatoes and bay leaves. Reduce heat, cover and simmer for about 30 minutes. Add cream and Parmesan and simmer an additional 5 minutes.  Remove from heat. Stir in basil. Taste and adjust seasoning with additional salt and pepper if desired. Serve over egg noodles topped with plenty of Parmesan cheese. Sprinkle with parsley. If carb-a-phobic, omit noodles. AAaaaaahhhh!!!!

The Story
“This recipe is pure comfort food to me. I vary the ingredients with whatever types of canned tomatoes and pasta that I have around, usually whatever has been on sale in the previous weeks. When I’m feeling on the heavy side I omit the pasta and pretend the cream and cheese are my friends. It is guaranteed to make me feel better when I need comfort food, every time. If this recipe doesn’t win the Silver Palate Cookbook that I’ve wanted for twenty years (I don’t have the original either), I will have some. With pasta. And extra cheese.

Thank you to everyone who entered, and watch for the March Recipe Contest: Recipes for Celebrations