What an awesome competition against the best of the best chefs around the world. I was super excited to have come in with a perfect score of a 100 in first place in the first round and ended up placing 3rd place with less than a point difference from the first round. Every year I push myself harder to see if I can out do the previous year. This is my favorite sport yes, I said lol
This photo is the top ten winners in the seafood category.
24 large shells
3oz. Bella Sun Luci Sun-dried halves
15oz. Ricotta cheese whole milk
1 large egg
½ cup Parmesan & Romano cheese
¾ cup artichoke hearts drained and chopped small
1 ½ cup cooked chicken breast chopped small
2 cups Italian Style finely shredded cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 teaspoon Italian seasoning
1 lemon zest and juice
20 oz. Alfredo sauce
1 tablespoon fresh dill chopped
Cook shells according to the package. Place sun-dried tomatoes in a small bowl and cover with 1 cup of boiling water let sit 5 minutes and drain.
In a large mixing bowl add the next 10 ingredients and the zest of the lemon. Take half of the sundried tomatoes and chopped them fine and add to the bowl with the rest of the filing. Mix well until all well incorporated.
Roughly chopped the remaining sun-dried tomatoes and add to a small food processor. Add the juice of the lemon and process until it looks like a sauce, it will be a bit lumpy. To a medium size bowl add the Alfredo sauce and mix in the sun-dried tomatoes sauce.
Preheat oven at 350 degrees. Spray a large casserole with non-stick olive oil cooking spray.
Add half of the lemony sun-dried tomato Alfredo sauce at the bottom of the casserole. Fill each shell with the filling until they are well stuffed and add to the casserole. Take the remaining sauce and scatter it over the shells some small part of the shells will not have sauce. Place the shells in the oven and bake 35 minutes. Let sit 5 to 7 minutes. Sprinkle with fresh dill and serve. Serves 6.
Come and check it out neat town, Craft beer tasting, Food Trucks, Restaurants, Live Music it’s a lot of fun! I’ll be judging again this year and I’m going to love every minute of it all the way to the end when we award “The World Food Championships” Golden Ticket to one of the Chef! Need I say more?? lol Well worth the day out for this awesome event!
www.worldfoodchampionships
Inverness, Fla. – The Taste is a one-day food, beverage and art festival that is also an elite qualifier for the World Food Championship (WFC)https://worldfoodchampionships.com/ set for Saturday, April 13, 2019 at the intersection of Pine Avenue and Tompkins Street in downtown Inverness from 4:00 p.m. to 8:00 p.m. with live music by the Superstars Band
This is perfect for you all that are watching your sugar intake It’s made with stevia and Monk fruit. Enjoy! To learn more about KetoseSweet see the links below, I absolutely love it!
16 ounces Salmon skinless filet
1 teaspoon sea salt
Glaze-
1 tablespoon KetoseSweet
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 teaspoon fresh dill chopped fine
1 teaspoon water
Turn oven on broil placing the oven top rack in the second spot of the oven. Spray with non-stick cooking spray a baking dish.
Cut the salmon filet into 4 equal portions. Season Salmon with sea salt and place in baking dish.
In a small mixing bowl whisk together remaining ingredients brush top and sides of the salmon portion with glaze. Broil in oven 5 to 7 minutes.
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You are going to love this version of Banana Bread and it’s made with KetoseSweet with Stevia & Monk fruit perfect when you are watching your sugar intake. To learn more about KetoseSweet and where to find it click on the links below.
2 cups all purpose flour
1 teaspoon Baking soda
¼ teaspoon salt
½ teaspoon pumpkin spice
½ cup butter softened
¾ cup KetoseSweet
2 eggs
2 overripe bananas
½ teaspoon vanilla
Sauce-
1 cup KetoseSweet
4 tablespoons butter
½ tsp rum
Garnish with sliced almonds (optional)
Preheat oven at 350 degrees. Spray with non-stick cooking spray a 9 x 5 loaf pan.
In a mixing bowl mix the first ingredients. In a separate bowl add remaining ingredients and with electric hand held mixer mix until well incorporated add dry ingredients and mix until well incorporated. Pour in loaf pan and bake 55 to 60 minutes.
When banana cake comes out of the oven add sauce ingredients to a small sauce pan on medium heat and whisk until the mixture has turn a caramel color and has thicken. Slice banana cake and drizzle with caramel sauce. Serve while still warm.
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Happy Holidays to all!! I am sharing with you an old cookie creation I came up with for a contest and this one has become our favorite cookie that not only pairs well with a glass of milk but even better with a glass or red wine!! I hope you enjoy it…
SAMSUNG
Walnut Cherry Cheddar Cookies
1/2 cup butter softened
1/2 cup brown sugar
1 egg
1 tsp vanilla
11/2 cups flour
1/2 tsp baking soda
1/2 tsp. salt
6 oz cheddar cheese
1/4 cup chopped walnuts
¼ cup dried cherries chopped
1/2 cup white chocolate baking morsels
1 teaspoon vegetable oil
Preheat oven at 350 degrees. Line two cookie sheets with parchment paper and set aside.
In a large mixing bowl add first four ingredients and mix until smooth. In a separate mixing bowl add flour, baking soda and mix well. Slowly add the flour mixture to the wet ingredients and mix until well incorporated should be stiff dough, next add cherries, cheddar cheese and walnuts. Use a small cookie scoop and place on lined cookie sheets you will get 26 to 30 cookies.
Bake for 15 minutes. Remove from oven and let cool completely. Place in a microwave safe glass bowl white chocolate baking morsels and vegetable oil microwave 30 seconds mix and if not all melted add to microwave and additional 10 seconds do this in increments not to burn the chocolate. Slightly cool and place in a small zip lock bag close and clip a corner of the bag to create a piping bag drizzle white chocolate on cookies. Place cookies in the freezer for 5 minutes to harden back the chocolate. Let the cookies sit at room temperature before eating.
1 pound large shrimp peeled and deveined
2 tablespoons light olive oil
1/3 cup onion julienne
1 garlic clove minced
¼ cup soya sauce reduced sodium
¼ teaspoon red pepper crushed
½ teaspoon Dijon mustard
¼ teaspoon ground ginger
½ teaspoon fish sauce
1 teaspoon Allulose Natural rare sugar sweetener
12 ounce bag steamed broccoli stir fry frozen steam in a bag
Follow instruction on the bag of steamed broccoli stir fry to cook it and set aside.
In a large sauté pan on high heat add olive oil when hot add onions and sauté about 4 minutes add shrimp and sauté just until they turn pink in color. Add Garlic and sauté an additional 2 minutes.
In a small mixing bowl add all of the remaining ingredients and mix well. To the sauté pan add cooked stir fry vegetables and sauce sauté 2 minutes until the sauce has coated all of the shrimp stir-fry. Serve immediately. Serves 4. You may also serve with cooked rice. Bon Appétit!
For more information about All Allulose Natural rare sugar sweetener see links
below.
https://www.langschocolates.com/keystone-pantry/
Website: https://www.langschocolates.com/
Facebook: https://www.facebook.com/langschocolates/
Instagram: https://www.instagram.com/langschocolates
Simple Cinnamon Rum Sauce
It’s delicious on ice cream, bread pudding, cakes, apple pie you name it to be serve immediately.
Yield: 1 cup Prep time: 5 minutes Cook: 5 minutes
¾ cup water
½ cup Allulose Natural Rare Sugar Sweetener
2 tablespoons cornstarch
¼ cup heavy cream
2 tablespoons butter
2 teaspoon rum extract
¼ teaspoon cinnamon
Pinch salt
In a sauce pan bring water to a boil. In a mixing bowl whisk together the sugar sweetener and cornstarch until well blended slowly add to boiling water while whisking.
Remove from heat add cream, butter whisk. Add rum extract, cinnamon and salt whisk until well incorporated. Serve immediately.
Suggestions: Great on ice cream, bread pudding, pancakes, French toasts and pound cake.
Their website links are below to try it yourselves…
https://www.langschocolates.com/keystone-pantry/
Website: https://www.langschocolates.com/
Facebook: https://www.facebook.com/langschocolates/
Instagram: https://www.instagram.com/langschocolates/
