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.
4 diced peaches.
Melt butter in pan; add diced peaches, red pepper and Old Bay.
Cook and stir until caramelized. Do NOT overcook.
Arrange peach halves on serving dish. Place bacon wrapped shrimp and scallops on each peach. Drizzle with salsa. Serves 4 to 6 people.