Amanda Boury's blue-ribbon recipes

Amanda Boury, of Youngsville, won four cooking contests at the 2009 North Carolina State Fair. See her blue-ribbon recipes.

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Pork Cranberry- Brie Panini
Sliced Loaf of Italian bread
1 lb Sliced Pork Roast tenderloin seasoned with Herbs de Provence
8 oz Brie Wheel
Cranberry Chutney

½ onion thinly sliced and caramelized

Mix onion with cranberry chutney and spread on one piece of bread. Layer several slices of pork roast and top with slices of brie. Grill on a sandwich grill and serve.

Pecan Pesto Pizzette with Goat Cheese
1 8 oz container of fresh pesto
1 cup chopped NC pecans
1 4oz package of goat cheese
¾ cup chopped roasted red peppers
1 cup chopped arugula
Balsamic Vinegar

3 flat bread (or pitas with out the pockets)

On a flat bread spread about 1 tablespoon of pesto. Crumble 1/3 of the goat cheese over the pesto and add about 1/3 cup pecans, and ¼ cup peppers on each. Bake at 350 for about 12-15 minutes. Top with 1/3 cup arugula, drizzle with balsamic vinegar and cut into wedges to serve. Makes three pizzettes.

Crispy Thai Chik’n Wraps with Peanut Sauce
Peanut Sauce:
• 1 jar of Thai peanut sauce

• ¼ cup smooth peanut butter

Other ingredients
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 package frozen vegetarian Morningstar Farms Meal Starters Chik’n Strips
• 1 cup snow peas
• 1 cup bean sprouts
• Rice spring roll wraps
• ½ cup chopped dry roasted peanuts
• ½ cup chopped cilantro
• ½ cup chopped watercress

• 1 cup shredded carrots

In a medium sauce pan, heat peanut sauce while stirring in peanut butter, then pour mixture into a serving bowl. Use the same sauce pan and add oil, garlic, ginger, Chik’n Strips, peas and sprouts, then cook until heated through. Prepare rice spring roll wraps according to package instructions. Place Chik’n Strips and vegetables in the center of the wraps. Top with a small amount of peanuts, cilantro, watercress and carrots, then roll up wraps and serve with peanut sauce.

Carolina Club Sandwich
Loaf of Italian bread (or bread of choice)
1 pound of sliced turkey breast
6-8 slices of crisp bacon
1 thinly sliced avocado
6-8 slices of Swiss cheese
Spicy pepper mayonnaise
6 eggs

Salt and pepper to taste

Cook eggs individually, pan fried over-medium/hard. Spread a small amount of mayonnaise on one slice of bread. Layer turkey, bacon, avocado, cheese and egg on a sandwich. Salt and pepper and cook until toasted on a Panini grill.

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