This year's Lexington County Farm Bureau Peachy Contest winners for Salads & Main Dishes are Denise Birt of Gilbert with 1st place for Peach Salsa over Coconut Chicken & Peach Almond Rice and Paige Lawhorn of Gilbert with 2nd place for her Peachy Paradise Salad.
Winners in the Dessert category are Kayla Ellingson of Lexington with Peach Pudding placing first and Stephanie Hallman of Gilbert receiving 2nd place for her Mimi's Peach Pie.
Denise Birt's Peach Salsa over Coconut Chicken and Peachy-Almond Rice
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2 cups fresh peaches, finely chopped
1 cup fresh tomato, finely chopped
2 tablespoons fresh cilantro, minced
1 tablespoon red onion, finely chopped
1 tablespoon celery, finely chopped
1 tablespoon green onion, finely chopped
1 teaspoon jalapeno pepper, finely chopped
1 jar (4-ounce) peach baby food
1 can (4-ounce) chopped green chilies
2 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons sugar
1 tablespoon salt
Combine, cover and refrigerate 2-3 hours.
4 boneless, skinless chicken breasts
1-1/2 cups shredded coconut
3/4 cup crispy rice cereal
1/4 cup flour
1 tablespoon seasoned salt (I use Tastefully Simple brand)
Slightly beat egg in a small bowl. Mix remaining dry ingredients in a large bowl. Dip chicken breasts in egg, then coat with coconut mixture, pressing to cover thoroughly. Heat oil in a large skillet, fry chicken breasts over medium-high heat until both sides are browned, reduce to medium, and continue to cook until done. Remove and drain on paper towels.
2 cups instant rice
1 (11.3-ounce) can peach nectar
1/2 cup water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon olive oil
1 cup fresh peaches, chopped
1 cup sliced almonds, toasted
In a medium saucepan, bring peach nectar, water, salt, sugar and oil to a boil. Remove from heat. Stir in rice, almonds and peaches. Cover. Let stand for 5 minutes. Fluff with fork. Serve with coconut chicken and peach salsa.
Paige Lawhorn's Peachy Paradise Salad
2 boneless & skinless chicken breasts
1/8 tsp. each salt, pepper, paprika, & garlic powder
1 bag mixed salad greens
1 cup peaches - peeled and diced
1/4 cup dried cranberries
1/4 cup slivered almonds
1/4 cup sunflower nuts
1/2 cup feta cheese, crumbled
Summer Peach Vinaigrette
1 cup peaches - peeled & diced
1/2 cup oil
4 Tbsp. lemon juice
4 Tbsp. white rice vinegar
4 Tbsp. honey
Dash of fresh ground pepper
In small bowl, combine spices and sprinkle on chicken breast, set aside. Heat grill pan on medium heat, cook chicken 5-6 minutes on each side until cooked through. Set aside to cool and then slice. In large bowl, combine salad mix with chicken, peaches, cranberries, almonds, sunflower nuts, and feta cheese. Toss. Dressing - combine all ingredients in blender and puree until smooth. Drizzle dressing over salad and toss. Serves 3 - 4.\
Kayla Ellingson's Peach Pudding
1 12 oz Cool Whip
1 can Eagle Brand sweetened condensed milk
2 packages peach Jell-o
4 cups fresh South Carolina peaches
1/2 box Nilla Wafers
Peel and slice peaches and set aside. Combine Cool Whip, Eagle Brand milk, and the powdered Jell-o together in a bowl and mix until smooth. Place 1/4 of your wafers in a bowl, then place 2 cups of peaches, and then add 1/2 of your peach mixture. Do this layering another time and save a few peach slices to put on top for decoration. Put in refrigerator and chill for 2 hours. Enjoy.
Stephanie Hallman's Mimi's Peach Pie
2 Keebler shortbread pie crusts
8 oz. cream cheese
8 oz. Cool Whip
2 1/2 cups confectioner's sugar
1 cup sugar
2 Tbsp. flour
3 Tbsp. peach Jell-o
1 cup water
2 - 3 cups sliced fresh peaches
Mix cream cheese, Cool Whip, and confectioner's sugar together. Spoon half of mixture into each pie crust. Layer peaches evenly over cream cheese mixture.
In a small pot, mix together sugar, flour Jell-o and water. Heat to boiling for 2 - 3 minutes, until mixture becomes clear. Allow to cool for 3 - 5 minutes, then spoon over peaches covering evenly. Refrigerate for at least 3 hours before serving. Enjoy!