{Award-Winning} Spicy Chicken Fiesta & A $250 Gift Card GIVEAWAY!

Welcome to a new week! A weekend with almost no set plans sure can be refreshing and I’m ready to rock this week. 
Like I told you on Friday, I participated in Food Lion’s Frugal Cook-Off and was the co-winner of the competition. My partner Valerie and I created a spicy Mexican meal consisting of seasoned and lightly sauteed chicken breasts with a yogurt sauce, simple rice and red beans, and a vegetable saute of corn, onion and bell pepper. 
Without further ado, here are the recipes for our meal…(hint: you have to scroll all the way to the bottom for the giveaway!)
{Award-Winning} Spicy Chicken Fiesta

Created exclusively for Food Lion’s Frugal Cook-Off Charleston 2014

Makes 4 large servings
Cost of meal: (not including chicken and spices) $12.98

For the Spicy Chicken Breasts
Ingredients:
1 pound chicken breast
2 tablespoons salt
2 tablespoons pepper
2 tablespoons oregano
2 tablespoons paprika
2 tablespoons cayenne pepper
2-4 tablespoons olive oil
1 lemon, additional lemon slices for serving if desired
1 cup shredded cheddar cheese
1/2 cup chopped scallions 

Directions:
Add olive oil to a large skillet and heat on stovetop over medium-low heat. Meanwhile, add seasonings to a small or medium bowl and stir to combine. One at a time lay chicken breasts in the bowl to coat evenly with the seasonings. Flip to coat both sides. When oil in skillet is hot, add all chicken breasts in the skillet in an even layer. Cook about 6-8 minutes on medium heat. Turn over and continue cooking another 6-8 minutes or until cooked through. Lightly squeeze half of the lemon over top of the chicken breasts. 

Remove chicken from heat and place on baking sheet. Sprinkle each piece of chicken with about 1/4 cup shredded cheese. Place in oven heated to 300 degrees for 2-4 minutes or until cheese just starts to melt. Remove from oven and serve overtop of rice and beans, along with spicy Greek yogurt (recipes below). Garnish each piece of chicken with about 2 tablespoons of the chopped scallions. 

For the Rice and Beans
Ingredients:
3 cups dry white rice
1 can kidney beans, drained and rinsed
2 teaspoons salt
2 tablespoon cayenne pepper

Directions:
Prepare rice on stovetop according to package directions. When almost finished cooking, add kidney beans and seasonings to the pan. Stir well. Cook on low for another 5-6 minutes, until heated through. Remove from heat and serve. 


For the Vegetable Sauté
Ingredients:
2 tablespoons olive oil
1 10-ounce bag frozen corn kernels 
1 medium yellow onion, sliced and roughly chopped
1 medium green bell pepper, sliced and roughly chopped
2 teaspoons salt
2 teaspoons pepper
1 teaspoon cayenne pepper

Directions:
Add olive oil to a large skillet and place on stovetop over medium heat. Once hot, add all ingredients and stir to combine. Stir occasionally while letting cook for 8-10 minutes or until vegetables become tender and start turning brown. Remove from heat and serve. 

For the Spicy Greek Yogurt Sauce
Ingredients:
1/2 cup plain Greek yogurt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Directions:
Combine all ingredients in a small bowl. Stir well to combine. Serve alongside or on top of Spicy Chicken Breasts. 
*Optional: serve the meal with chopped romaine and a lemon wedge for garnish


GIVEAWAY 


Food Lion was so generous and awarded me with two $250 gift cards! One for me and one for YOU! I very much wanted to put this to the best use. I was thinking for a long time how I could give this gift card to someone who truly needed it. However, I wanted to do something nice for you as well. I ultimately came up with a compromise and decided to do a regular giveaway for you, then pay if forward with the other card. After going through the check-out line with groceries for Greg and I, I handed the card to the person in line behind us so she could use the balance for herself. 

Whoever wins, I hope you will consider doing the same, or using the card in a way that will impact others. However, it is completely up to you how you use it.

Enter the giveaway by doing the actions below: 

**Giveaway ends Sunday, March 2nd at 12:00am**Winner will be announced Monday, March 3rd**
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Creamy Fried Corn

BAM! 
Take a look at that gorgeous meal! I hate to brag, but isn’t it just so pretty?
I found this recipe for “Fried Confetti Corn” in Southern Living’s Thanksgiving issue. At the time, I didn’t need another side dish, but there was no way I could forget about it. I love corn, and with salty bacon crumbled on top, I knew it would be as amazing as it looked. 

I baked some pork chops for the main course (recipe to come another day) and couldn’t have been happier with the outcome. 

The real name for this dish given by Southern Living is Fried Confetti Corn, as the recipe included red and green bell peppers to brighten it up even more. Peppers weren’t on sale and I was feeling cheap so had to go on without them. 
I think it would have been great with the peppers, but honestly it was delicious without them too. 
Since it was lacking a wide variety of color, I felt it was appropriate to rename it. Hence: Creamy Fried Corn. 
Enjoy 🙂

Creamy Fried Corn
(Adapted from Southern Living, November 2011)

Makes about 3 servings

Ingredients:
3 bacon slices
1 can sweet golden corn, drained
1/2 cup chopped sweet onion
1 1/2 ounces cream cheese (I used ‘light’ for reduced cals)
2 tablespoons milk
Dash of sugar
Dash of salt
Dash of pepper

Directions:
1. Fry bacon in large skillet until crispy. Remove from pan and soak grease on paper towels. Coarsely chop bacon.
2. Drain all of bacon grease from skillet except about one tablespoon. Add corn and onion to skillet. Saute about 6-7 minutes, or until onions become tender.
3. Add cream cheese and milk. Stir until cream cheese is completely melted.
4. Remove from heat and add final 3 ingredients. Stir well and pour into bowl or other serving dish. Top with chopped bacon.