Emiko Torito won the World Cup women's moguls at Whiteface
Mountain in Lake Placid New York. January 18th 2008!
Denver's Emiko Torito started skiing at 3 but got serious during high
school. Torito says the rush she gets from skiing moguls is amazing,
describing the sport as "a combination of athleticism and grace."
Personal
Dad's from Japan, Mom's from Panama but grew up in the USA...Asked if
she could design a one-word bumper sticker about her philosophy of life,
Torito said: "Yippee!"... In her downtime, she likes to crochet, read,
shop and eat...Favorite food includes Kokoro and Red Bird Chicken.
The student team is comprised of 5 persons, they perform in two stages. First is a skills section set up in an 80 minute relay where competitors perform a required set of skills, the second is a 4 course signature menu in a 75 minute time period composed around a classical chicken dish. This year the dish was "Sauteed Chicken Bercy."
Bercy can go with just about anything from mashed potatoes to butternut risotto. Our side dishes happen to be butter-poached cipollini onions, sweet potato hash and steamed beans. We called the dish "Red bird chicken prepared in the style of Bercy with sweet potato hash, garden beans and butter poached cipolini onions. Chef Jon St.Peters
Grand Junction 2006 Red Bird Chicken recipe contest
1st Place Prize: $500 Stainless Steel BBQ Grill to Frances Blackwelder
2nd Place Prize: Hotel Colorado in Glenwood Springs (2 nights, and dining) to Elsie Bishop
3rd Place Prize: $100 gift certificate to Carolyn Latham
Thank you to all participants and your great recipes!!! A special thanks to the Grand Junction Daily Sentinel and Dixie Burmeister for your expert execution of such a fun event.
First Place
Spicy Garden Chicken Bundles, from Frances Blackwelder
(makes 6 bundles)
1 cup mayonnaise
2 tsp. chipotle peppers, chopped
2 tsp. adobo sauce (from peppers)
1 cup fresh tomato, chopped
¼ cup fresh red onion, chopped
¼ cup fresh corn
1 clove garlic, minced
1 tbsp. cilantro
¼ teaspoon of salt
dash of black pepper
1 tsp. onion powder
1 tsp. garlic salt
1 tsp. ground red pepper
1 tsp. basil
½ tsp. thyme
¼ tsp. sage
6 Red Bird chicken breast, boneless and skinless
6 sun-dried tomato basil tortillas
2 cups pepper-jack cheese, shredded
3 green onions, slice into very thin strips
Preheat gas grill to medium-high heat. To prepare chipotle mayonnaise, mix mayonnaise, peppers, and adobo sauce in a small mixing bowl. Mix well. Cover and set aside until ready to assemble bundles. In a separate bowl, combine tomato, red onion, corn, garlic, cilantro, salt and pepper. Mix well. Cover and set aside until ready to assemble bundles. Prepare spice mix by combining onion powder, garlic salt, ground red pepper, basil, thyme, and sage in a small bowl. Place chicken breast on work surface. Season one side of the chicken breast with half of the spice mixture. Turn chicken over and season the other side. Place seasoned chicken on preheated grill. Cover and grill for 12 minutes on each side, or until juices run clear. Remove from heat. Slice chicken into ¼” strips, against the grain. To assemble bundles, place one tortilla on a large serving platter. Spread a generous tablespoon of chipotle mayonnaise on tortilla. Top with an equal portion of chicken. Add an equal portion of tomato mixture and pepper jack cheese. Fold burrito style and secure with a green onion strip tied around the middle. Repeat process for remaining bundles and enjoy.
Second Place
Moroccan Peach Chicken, from Elsie Bishop
1-1/2 lbs. Red Bird boneless chicken breasts
2 medium red onions
2 medium green peppers, red or yellow
3 tsp. minced garlic
1 tsp. ginger
1 tsp. cinnamon
1/3 cup golden raisins
1 tsp. cumin
1/4 tsp. cayenne pepper
3 tbsp. chopped parsley
1/4 cup honey
1 15 oz. can garbanzo beans
1 12oz. box orzo pasta
1/3 cup almonds, toasted
2 cups fresh peaches
Brown chicken breasts in 2 tbs. oil on both sides. Take out of oil and set aside. Cook onions and peppers, ginger, cinnamon, raisins, cumin, cayenne pepper, parsley and honey all together until onions and peppers are done, about 10 more minutes. Add garbanzo beans. Return chicken to the mixture and cook another 10 minutes. Cook pasta. Put pasta on platter and put chicken and sauce over pasta, top with peaches and almonds.
Third Place
Chicken Stew, from Carolyn Latham
4 RedBird boneless, skinless chicken breasts, cut into bite size chunks
1/2 cup flour
1 cup thinly sliced carrots
1 medium onion, chopped
1 cup zucchini, chopped
1 cup fresh green beans
1 cup red potatoes, quartered, leave skin on
1 tsp. poultry seasoning
pepper to taste
2 cups chicken gravy
1 cup water
1/2 cup Plum Creek Chardonnay
Coat chicken in flour and lightly brown in oil. In large pot add all ingredients, simmer for 1/2 hour or until vegetables are softened. Serves 4 – 6.
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Smoked Cheese Stuffed Chicken Breasts, from Rachel Popish-Kent
4 Red Bird boneless chicken breasts, skinless, thawed
1 locally grown red bell pepper, sliced in to strips
1 locally grown red onion, sliced in to strips
Smoked mozzarella cheese, sliced (or substitute with your favorite cheese)
3 tbsp. olive oil
2 tbsp. lemon juice
Fresh basil leaves
Garlic salt and cracked black pepper
8” x 11” pan (glass is best)
toothpicks
To begin:
Preheat the oven to 350 degrees. Pour all of olive oil and 1-1/2 tbsp. of lemon juice into pan, smooth around to cover entire bottom. Take 1 breast and slice down the side long ways to make a pocket, careful not to cut all the way through (but it won’t ruin it if you accidentally do!). Open breast and lay in 1 slice of smoked cheese, top with 4-5 slices each of bell pepper and onion, sprinkle in garlic salt and black pepper. Close breast pocket and poke toothpick through top and bottom edge of breast meat to hold in place. Place breast in pan, sprinkle with lemon juice, then salt and pepper. Repeat with other breasts. Once all breasts are in the pan, tear basil leaves with you fingers and place atop breasts. Cook uncovered at 350 degrees for 30 minutes. Be sure to remove toothpicks before enjoying with you favorite rice and veggies!
Zingy Chicken, from Diane Carson
The chicken may either be grilled or sautéed. Using a meat mallet, pound 2 Red Bird boneless, skinless chicken breasts so they are an even 1/4"-1/2" thick. Before you start pounding the chicken breast sprinkle them with a light coating of lime-pepper seasoning (found in the spice section at Sam's Club). As you pound the chicken with the seasoning it will put the lime pepper into the meat. I cut each of the breast pieces in half before I either grill or sauté them. Cook them until done.
About 1 hr. before you sauté or grill the chicken prepare the following. It is best if the flavors have a chance to blend.
Finely chop the following: (I use my Vita Mix it is very quick this way.)
1/4-1/2 jalapeno pepper de-veined and seeded
2-3 tsp. peeled fresh ginger root, to taste
2-3 cloves peeled garlic
3/4 cup minced cilantro leaves
1 large peach
3-5 Roma tomatoes depends on the size, I use less tomato than peach
Add the following to the above:
1/4-1/2 cup fresh squeezed lime juice include the lime pulp
1/2-3/4 tsp. salt to taste
When the chicken is done put on a plate and cover the chicken with
the Peacho de gallo. I serve this with fresh corn on the cob and garden fresh green beans.
Apricot Chicken with Wined Rice and Vegetables, from Vikki Keough
2 cups instant brown rice
1 small zucchini, chopped fine
1 small yellow squash, chopped fine
1 small heirloom tomato, chopped fine
3/4 cup white Riesling wing
1 cup water
1/2 tsp. Mrs. Dash seasoning
In a microwavable dish, combine all ingredients and microwave on high for 8 minutes. Let stand for 8 minutes while cooking chicken. Fluff with fork.
Chicken:
2 Red Bird boneless, skinless chicken breasts
Apricot sauce
Toasted almonds
Place chicken on a microwaveable plate. Brush sauce on both sides of chicken. Arrange apricots on top of chicken. Cover with Press and Seal wrap. Vent. Cook on high for 6 to 8 minutes.
Apricot sauce:
1/2 cup vodka
3/4 cup peach syrup from Alida’s Market
5-7 dried apricots (Alida’s Market) chopped
Place all ingredients in a small bowl. Mix well. Can freeze remaining sauce if not all is used.
To serve:
Place fluffed rice in center of plate. Top with chicken breast. May spoon additional sauce over chicken. Garnish with chopped green onions (optional).
The combination of the sweet flavor of the chicken with the mellow taste of the wined rice is incredible.
Southwest Fiesta Chicken, from Paul Crawford
2 boneless skinless Red Bird chicken breasts
1 medium onion
1/2 each red, orange and yellow bell peppers
1/2 tsp. garlic powder
Pepper to taste, salt (optional)
Cilantro garnish (optional)
Sauce ingredients:
1 cup low sodium V-8 juice (or regular V-8 if preferred)
3/4 cup Kroger’s red enchilada sauce (or other brand can be used)
1/4 tsp. six pepper spice blend (Durkee Six Pepper Blend, Mezcla de Especias Picantes)
1/2 tsp. Hungarian paprika
1/8 cup Reeder Mesa Vineyards, Blue Lake Blush wine
Slice chicken breasts lengthwise into 1/4 inch strips, then cross cut to shorten to bite size, set aside. Slice onion vertically creating long, narrow slices, set aside. Seed, each and slice vertically all pepper halves into 1/4 to 1/2 inch strips, set aside. Pour 2 tbsp. Of olive oil into large electric fry pan or large skillet, bring to medium high heat. When hot, add chicken pieces and onion slices — pepper and salt (optional) to taste. Fry and stir often for a minute or so, then add the 1/2 tsp. of garlic powder sprinkled over mix of chicken and onions, and continue frying until chicken turns white and onions are transparent. Reduce heat and add all bell pepper slices, cover for a couple of minutes, then stir and cook covered. Quickly mix V-8, enchilada sauce and paprika, then pour over veggies and chicken. Distribute a generous 1/4 tsp. of six peppers spice blend over mixture, then stir into sauce. Stir well so that sauce is taken on by the veggies. Simmer another couple of minutes, covered, to blend sauce well. Turn off heat and add the 1/8 cup of wine, stirring in. Let sit for a minute or so then serve in a pretty bowl, garnished with cilantro if desired. Serves 2.
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Mr. USA Body Builder enjoys eating Red Bird Chicken!
Phillip Heath Contest Ready
IFBB Colorado Pro Champion 2006
IFBB New York Pro Champion 2006
Mr. USA 2005
Junior Nationals Champion 2005
Mr. Colorado 2004
Northern Colorado Champion 2003
“I discovered Red Bird chicken at King Soopers. I noticed the packaging
was well designed and the chicken nicely trimmed, ready to use. At that time
I was trying many different brands of chicken but always came back to the
quality and taste of Red Bird. I want the best tasting most effective
products for my contest preparation. As I used Red Bird more frequently I
noticed my physique was looking much better than before which made me even
more confident in this product. I contacted Red Bird to find out more. They
took me on a tour and got to see first hand how everything was made and the
quality level of production. It made me even more confident in using their
product. After meeting with Red Bird they agreed to sponsor me with 20 lbs
of chicken each week as I prepare for upcoming contests. I know eating Red
Bird chicken will help me in achieving bigger and better things.” Phillip
Heath
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Ultimate Beer-Can Chicken
Specially marked 12-Packs of Dale's Pale Ale and Old Chub in Colorado include a $2 coupon towards a delicious, never-frozen chicken from Colorado's Red Bird Farms. And instructions for making the ultimate beer-can chicken.
