1st Place - Emily Head
Sweet and Sour Peach Chicken
2 1/2 cups of mashed fresh peaches
1 cup sugar
12 oz. Catalina dressing
1 tsp. apple cider vinegar
1 pkg. Lipton onion soup mix
Boneless, skinless chicken breast
Preheat oven to 350 degrees. Mix peaches and 1 cup sugar until sugar is dissolved. Add 12 oz. Catalina dressing, 1 tsp. apple cider vinegar, and . package of dry Lipton onion soup mix. Stir until all ingredients are well incorporated.
Coat raw chicken breasts in remaining onion soup mix. Heat sauté pan on stove over medium-high. Add 1 tsp. olive oil. When hot, place chicken in pan and brown for 1 to 2 minutes on each side. Remove chicken from pan and place in baking dish. Pour peach mixture over chicken. Bake in over for 30 minutes.
Serve over rice.
2nd Place - David Yates
Bacon Wrapped Shrimp and Scallops with Peach Salsa
8 large Gilbert peaches
1 pound of SC Shrimp
6 large sea scallops
1/4 stick of butter
8 strips of smoked bacon
1/2 tablespoon of OLD Bay Seasoning
Sliver of red pepper
Peel and de-vein shrimp. Leave tail on. Slice bacon into thirds; wrap around shrimp and scallops. Secure with toothpick. Place on cookie sheet and BROIL at 300 degrees for 10 minutes.
Halve the remaining peaches and remove pit.
SALSA:
4 diced peaches.
Melt butter in pan; add diced peaches, red pepper and Old Bay.
Cook and stir until caramelized. Do NOT overcook.
PRESENTATION:
Arrange peach halves on serving dish. Place bacon wrapped shrimp and scallops on each peach. Drizzle with salsa. Serves 4 to 6 people.