The Golden Sands 2008 Home and Garden Show February 23rd and 24th at the new Holiday Inn and Convention Center was a huge success!

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Below are 4 recipes that are from featured chefs that gave food demonstrations at the Home and Garden show. Enjoy making them at home!

Thai Chicken Stir Fry- Tonya Houk - The Pampered Chef

Dressing: 3/4 cup creamy poppy seed salad dressing, 2 garlic cloves pressed, 1 1-inch unpeeled fresh gingerroot, grated and juiced

Salad: 1 package (6 oz) fresh baby spinach leaves, 1 package (12 oz) broccoli slaw mix, 1 medium cucumber, scored, seeded and sliced, 1 small red bell pepper sliced into thin strips

Chicken Mixture: 1 pound boneless, skinless chicken breasts flattened and cut into 1/2 inch cubes, 1/4 cup snipped fresh basil leaves, 1/4 cup peanuts chopped

1. For dressing, in stainless steel mixing bowl combine salad dressing and garlic. Grate gingerroot and gather gingerroot in palm of hand and squeeze over bowl to release juice. Discard flesh. Whisk until well blended and set aside.

2.For salad, place spinach, slaw mix, cucumber and bell pepper in a large bowl and refrigerate until ready to serve.

3. For chicken mixture, heat a stir fry skillet over medium high heat. Lightly spray clinic skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir fry 2-3 minutes or until chicken is no longer pink: remove from heat. Add basil, peanuts and 1/4 cup of the dressing: toss to coat.

4. To serve, toss salad with remaining dressing, top with chicken mixture and serve immediately.

Oven Baked Quesadillas- Nancy Schmidt

10 oz. monterey jack cheese, shredded, 2/3 Cup Picante Sauce, 1/2 Cup chopped almonds toasted, 1/4 Cup loosely packed chopped fresh cilantro, 8 (7-8) flour tortillas, Picante Sauce to taste, 6 oz jar marinated artichoke hearts drained and chopped, 1 2 oz. can sliced black olives drained, 3 Tablespoons butter melted, Lime wedges

Combine the cheese, artichokes, 2/3 cup Picante sauce, almonds, cilantro and olives in a bowl and mix well. Brush 1 side of 4 of the tortillas with some of the butter. Arrange the tortillas butter side down on a baking sheet.

Spread 1 Cup of the cheese mixture to within 2/4 inch of the edge of each tortilla. Top with the remaining tortillas and brush each top with the remaining butter. Bake at 450 degrees for 10 minutes or until light brown, Upon removing from oven let stand for 3 to 5 minutes. Cut each quesadilla into 8 wedges and serve with additional picante sauce and lime wedges.

Smoked Turkey Reubens -Nancy Schmidt

1 package sliced cocktail rye bread cut into halves on the angle, 1 1/2 pounds dilled havarti cheese thinly sliced, 1 1/4 smoked turkey thinly sliced, 2 Cups cranberry chutney

Arrange the bread halves in a single layer on a baking sheet lined with foil. Top each half with 1 slice of the cheese and enough turkey to cover the cheese. Spoon 1 teaspoon of the chutney over the turkey and top with another slice of cheese. Bake at 350 degrees for 8-10 minutes until the cheese melts.

Olive Tapenade- Chef Jim Gitter

9.5 jar Calamata olives drained, 6 oz jar manzinilla olives drained, 8 cloves garlic minced, 1/2 Cup olive oil, 4 Tablespoons chopped Italian parsley, 1 Tablespoon oregano, 1 Tablespoon cracked black pepper, 4 Tablespoons red onion diced, 4 Tablespoons celery diced

Put all ingredients into food processor and pulse until finely chopped. Do not over process. If using a small food processor chop in batches.

Roast Banana Mashed Potatoes- Lydia Walters

Simplot Frozen Real Potatoes 5 lbs., 3 whole bananas split lengthwise, 1 stick whole butter room temperature, 1/2 Cup Heavy Cream, 2 Tablespoons of House Seasoning

Roast bananas, banana side down on a tray sheet in the oven for 15 minutes or until bananas are soft throughout. Whip all ingredients together and place in a roasting pan to heat in oven. Keep uncovered until internal temperature reaches 165 degrees. Stir well every 10 minutes. Cover immediately and hold in proper storage.

Jamaican Jerk Shrimp Fire Sticks- Lydia Walters

3 red onions diced, 4 bunches of green onions chopped, 16 fresh garlic cloves chopped, 12 stems chopped fresh thyme, 10 serrano peppers d seeded and diced, 1 1/2 Tablespoons of fresh ground black pepper, 1 1/4 Cups All Spice berries, 2 teaspoons ground nutmeg, 4 teaspoons of ground cinnamon, 2 Tablespoons Kosher salt, 1 Cup soy sauce, 1 Cup Pick A Pepper Sauce, 1 Cup Habenero Tabasco, Peeled and Deveined shrimp

Puree all ingredients thoroughly. Place in food storage container. Label, date, refrigerate. Pull necessary amount to marinate the skewered shrimp.* For the skewered shrimp: 5 shrimp peeled and deveined, 16 - 20 on double skewers to prevent the shrimp from curling during cooking.** Marinate the shrimp 2 hours prior to cooking.