3 minute read
Grand Prize Recipe
Marry Me Chicken Pasta
Taylor Ramos
Taylor has won an African Safari Wildlife Park getaway, including the new Dinosaur Takeover, located in Port Clinton OH for her family as well as Beech Bend Waterpark Tickets from another “Bowling Green” located in KY. Value is $500
“Marry Me Chicken Pasta is a classic gourmet dish that the whole family enjoys! When shared around the dinner table, it ignites feelings of togetherness and nostalgia from family dinners growing up. Marry Me Chicken Pasta is truly a family-style dish that can’t be beat!”
Ingredients
2-3 chicken breasts
10 ounces penne pasta
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 tablespoons butter
2 teaspoons minced garlic
3 tablespoons flour
2 cups chicken broth
1 cup heavy cream
1 cup grated parmesan cheese
1 cup sin dried tomatoes
1 teaspoon paprika
2 teaspoons dried Italian seasoning
Fresh basil for garnish
1.Cook pasta according to instructions on package. Drain pasta and set aside.
2.Cut chicken into bite size pieces. Season with salt and pepper. Coat chicken chunks in flour.
3.In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until chicken is cooked through.
4.Transfer chicken to a plate and set aside.
5.Return to the same skillet, add butter. Once melted, saute the garlic for 30 seconds. Add flour and stir to make a paste.
6.Whisk in the chicken broth, heavy cream, and parmesan cheese.
7.Stir in sun dried tomatoes, paprika, and Italian seasoning.
8.Season with more salt and pepper if needed.
9.Return chicken to skillet along with the cooked pasta. Stir to coat the chicken and pasta in sauce.
10.Garnish with chopped basil and parmesan cheese.
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S’mores Parfait
Campfire S’mores ice cream
Hot fudge sauce
Marshmallow cream or fluff
Whipped cream
Crumbled graham crackers
Soften ice cream for 5 minutes. Warm hot fudge sauce until pourable. Crush graham crackers into fine crumbs. To layer: In a glass, add a scoop of ice cream. Drizzle hot fudge sauce. Add a dollop of marshmallow cream.
Sprinkle crumbled graham crackers.
Repeat: Continue layering ice cream, hot fudge, marshmallow cream, and graham crackers until the glass is nearly full.
Top: Finish with whipped cream. Garnish with extra crumbled graham crackers. Serve immediately and enjoy!
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Kona Big Wave Beer-Battered Key West Pinks
1 can of Kona Big Wave Beer
1 cup All-Purpose Flour
1 lb. Key West Pink Shrimp
1 qt. Vegetable Oil
Peel and devein shrimp, leaving the tail attached. In mixing bowl, add the flour and slowly pour the beer in, whisking gently until incorporated. Preheat oil to 330O Pat shrimp dry and dip in batter. Do not coat the tail of the shrimp. Add to the preheated oil and fry for 2-3 minutes. Remove from oil and place on a clean paper towel.
