Featured State Fair Recipes

Featured State Fair Recipes

BBQ Chicken Salad
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BBQ Chicken Salad

1 package Amazing Taste Chicken Breast Strips, thawed
1 tbs. Sunny Select Olive Oil
1 package Pacific Coast Selections Romaine Lettuce
1 cup Sunny Select Frozen Corn, thawed
1 (15 oz.) can Full Circle Organic Black Beans, drained
1 EACH avocado AND tomato, sliced
1/4 cup EACH World Classics BBQ Sauce AND Sunny Select Light Ranch Dressing
Fresh chopped cilantro, to taste

In skillet, cook chicken in oil, medium-high heat 5 minutes or until cooked through. In large bowl, mix lettuce, corn, beans, avocado, tomato and chicken. In small bowl, mix sauce and dressing. Drizzle on salad; toss. Sprinkle with cilantro, if desired. Serves 4.


Southwest Sliders
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Southwest Sliders

1 package Amazing Taste Beef, Chicken Breast or Pork Strips, thawed
1 tbs. Sunny Select Olive Oil
1 cup EACH sliced onion AND sliced bell pepper
World Classics Chipotle Mustard, to taste
1 avocado, sliced
4 slices Sunnyside Farms Pepper Jack Cheese, halved
8 small rolls, toasted

In skillet, cook meat in oil, medium-high heat 5 minutes. Add onions & peppers; cook 3 minutes. Spread mustard on each side of toasted bun. Place mixture on bottom side bun. Add avocado and cheese; top with bun. Makes 8.


Cilantro-Lime Shrimp Couscous
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Cilantro-Lime Shrimp Couscous

1 pound Master Catch Shrimp, deveined and tails removed
1 tsp. World Classics Tropical Citrus Heat Seasoning Rub
2 cups frozen Southwest blend vegetables
1 (10 oz.) box plain couscous, prepared to package directions
1/2 lime, juiced
2 tbs. chopped cilantro

In large non-stick skillet, cook shrimp with seasoning on medium-high 2-3 minutes. Add vegetables; cook 3-5 minutes. Add mixture to couscous; stir. Just before serving, add lime juice and cilantro; stir. Serves 4.


Stuffed Pesto Chicken
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Stuffed Pesto Chicken

1 tbs. EACH chopped sun-dried tomatoes AND World Classics Roasted Red Peppers
2 tbs. Sunny Select Shredded Asiago Cheese
4 boneless skinless chicken breasts
2 tbs. prepared pesto
1 cup Sunnyside Farms Fat Free Sour Cream
1/2 cup Sunnyside Farms Low Fat Milk
1 (8 oz.) package frozen artichoke hearts
Sunny Select Shredded Parmesan Cheese, to taste

In small bowl, mix sun-dried tomatoes, peppers and cheese. Cut chicken breast lengthwise to form a pocket. Stuff each with 1-2 teaspoons mixture. In large non-stick skillet, brown chicken 3-5 minutes per side medium-high heat. In small bowl, mix pesto, sour cream and milk. Reduce heat to medium-low. Add mixture to skillet; stir. Add artichoke hearts; simmer 7-10 minutes, covered. Sprinkle with parmesan, if desired. Serves 4.


Last Updated Thursday, July 31, 2014 - 10:22 PM.