Archive for July, 2010

We’re Cookin’ in Michigan Recipe Contest

Buy Michigan Now is teaming up with our friends at Hiller’s Markets to encourage people to make more meals using Michigan ingredients. We want to know your best recipes for creating local dishes, and we’re rewarding you for your creativity.

  • Grand Prize = $250 Hiller’s Gift Gard
  • 1st Runner-up = $100 Hiller’s Gift Card
  • 2nd Runner-up = $100 Hiller’s Gift Card
  • 3rd Runner-up = $ 50 Hiller’s Gift Card

The main ingredient in your dish MUST be a Michigan brand, produced, or grown in Michigan. Seventy-five percent of the ingredients in each recipe must be composed of Michigan brands, or items produced, or grown in Michigan. LIST THE BRAND OR INDICATE MI-GROWN WHEN DESCRIBING ALL LOCAL INGREDIENTS.

Follow the Link here, for submitting an entry!

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Chicken Brine:

Chicken Pieces, of your choice

1/2 Cup Kosher Salt, do not substitute (Mixtures would be different)

1/4 Cup Sugar

1 Quart of Water

In a bowl, combine water, salt and sugar. Stir well to dissolve the salt and sugar. Add chicken pieces and brine for at least an hour, but no more than 4.

BBQ’ed Chicken

Seasoned Salt

Pepper, freshly ground

Garlic Powder

Thyme, dried (rubbed between fingers as sprinkled)

Barbecue Sauce, your favorite

In a large bowl, combine brine ingredients. Add chicken pieces, making sure all chicken is submerged in water. If it’s not, mix up more brine. Let chicken marinate (refrigerated) for at least one hour, preferably 2 to 3.  But do not brine for more than 4 hours.  Remove chicken from brine, rinse and pat dry. Season with seasoned salt, pepper, garlic and thyme. Follow manufacturer’s directions for grilling on your grill type. Cook chicken until it registers 165 degrees. Baste with BBQ sauce 15 to 30 minutes before chicken is done, so it makes it nice and sticky! Serve at once!!

Pasta Salad

1 Box (16 oz.) Garden Rotini

1 Onion, diced

1 Red Bell Pepper, diced

1 English Cucumber, diced

2 Thick Slices (1/4 to 1/2 inch) Salami, diced

Zesty Italian Dressing

Salad Supreme

1 tsp. Dried Dill

In a large pot of salted (make your water your cooking your pasta in, taste like the sea) boiling water, add pasta and cook until al dente.  Remove from heat and drain. Rinse with cold water. Set aside.  Dice the vegetables, and add to your pasta. Pour zesty Italian over the pasta and stir with a spoon, add the salad supreme and the dill. Refrigerate for at least 1-2 hours. You may need to add more zesty dressing.

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