Tag: court cuisine
“Stamp + Go” Jamaican Saltfish Fritters
Asneth Enriquez, Mountain Park Mixed Doubles A8
½ lb. salt codfish, flaked
2 small scallions, minced
2 scotch bonnet peppers, seeded + minced
1 ...
Mini Yorkshire Puddings
Jenna Ritter, Central Park Sunday Women A2
Vegetable oil
¾ cup whole milk
2 large eggs
2/3 cup all-purpose flour
Kosher salt and freshly ground...
Avocado Chickpea Chaat
Arya Arunprasad, Juniors 12U C5
Avocados – packed with heart-healthy fats, creamy avocadoes make for the perfect base for this chaat. Just remember to pick...
Greek Pasta Salad
Anne McCollum, Victor Lord Park Thursday Women B4
1 (12 oz.) box angel hair pasta
1 (6 oz.) feta cheese, crumbled
1 (4 oz.) diced pimento, drained
1 ...
Mexican Casserole
Kelly Magee, Camden Pointe Thursday Women A7
¾ lb. chicken breast, cubed
1.25 oz. taco seasoning
15 oz. can black beans, drained
8.75 oz....
Baked Brie En Croute
Michael Friend, White Columns Men’s B5
17 oz. Frozen Puff Pastry
8 oz. Brie Cheese, round
1/8 cup toasted almonds, sliced
1/4 ...
Summer Peach & Blueberry Kale Salad
Colette Jefferey, Cambridge Mixed Doubles B8
For the salad:
1 bunch of kale, chopped
2-3 fresh peaches, pitted & chopped
1 cup blueberries
¼ – cup toasted pepitas
1 tsp....
Shrimp and Artichoke Dip
Lori Coons, Falls of Autry Mill Sunday Women A7
1 lb. shrimp, peeled and cooked
1 8.5 oz. canned artichokes, packed in water
1 ...
Brickle Dip
Barbara Gonzales, Mountain Park Senior Women A7
8 oz. cream cheese
¾ cup brown sugar
½ cup granulated sugar
1 tsp. vanilla
6 oz. ...
Crockpot Cream Cheese Taco Dip
Scott Kugelman, Windermere Men’s C6
1 lb. ground beef, extra lean
16 oz. jarred salsa
1 packet taco seasoning
16 oz. cream cheese, cubed
16 oz. Velveeta
In...