The Beadle County Special Foods Contest was held July 17 at the Nordby Exhibit Hall. All participants can advance to the S.D State Fair Special Foods Contest during the State Fair.

Hailey’s Perfect Pork Chops
Submitted by Hailey Schoenfelder / Senior

4 4-ounce pork loin chops cut 1 inch thick
4 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 cup chicken broth
1/4 cup brown sugar
3 Tablespoons Paprika
1/2 teaspoon red pepper flakes
2 Tablespoons onion grains
2 Tablespoons garlic grains
1 teaspoon black pepper
1 Tablespoon cornstarch
1 Tablespoon water
Parsley for garnish

Combine brown sugar, paprika, onion grains, garlic grains, red pepper flakes and black pepper in a bowl, set aside. Set aside chicken broth.

Select the sauté setting on an Instant Pot. Put in butter and melt. Add the pork chops in a single layer and sear for about 1-2 minutes per side. Return chops to a plate. Add the chicken broth to the pot. Add Worcestershire sauce and mixed spices and whisk until all is combined.

Add the pork chops and any juices released back into the instant pot.

Set the pressure cook time to 1 minute on high pressure/manual. Allow the pressure to release naturally for 5 minutes, then quickly release any remaining pressure by turning the steam release valve to the venting position. Check to make sure pork has reached at least 145 degrees F.

Remove pork chops to a clean plate. Combine the cornstarch and water in a small bowl. Turn sauté mode on and stir the mixture into the pot juices. Cook, stirring until the sauce thickens. This should only take 1-2 minutes.

Serve pork chops with sauce over them. Serves 4.

Hannah’s Honey Garlic Pork Chops
Submitted by Hannah Schoenfelder / Senior

4 4-ounce pork loin chops cut 1 inch thick
1 Tablespoon olive oil
1/3 cup honey
1/3 cup low sodium soy sauce
2 Tablespoons ketchup
1 teaspoon apple cider vinegar
1/8 teasoon red pepper flakes
4 cloves garlic minced
1 yellow onion, cut up
1 Tablespoon cornstarch
1 Tablespoon water
Parsley for garnish

Combine honey, soy sauce, ketchup, apple cider vinegar and red pepper flakes in a small bowl and set aside.

Select the sauté setting on an Instant Pot and heat the oil for about 2 minutes. Add the pork chops in a single layer and sear for about 1-2 minutes per side. Return chops to a plate.

Add the minced garlic to the pot and cook, stirring for 30 seconds. Pour the honey and soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot. Add the pork chops and any juices released back into the instant pot.

Set the pressure cook time to 1 minute on high pressure/manual. When cook time ends, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure by turning the steam release valve to the venting position.

Check to make sure the internal temperature of the pork has reached at lease 145 degrees F. Remove pork chops to a clean plate.

Combine the cornstarch and water in a small bowl. Turn sauté mode on and stir the mixture into the pot juices. Cook, stirring until the sauce thickens.

Serve pork chops with the honey garlic sauce. Serves 4.

Sunny Honey Granola Parfait
Submitted by Karys Puffer / Beginner

Granola:
2 Tablespoons honey 2 Tablespoons coconut oil
1 cup rolled oats 1/4 cup sliced almonds
1/4 cup sunflower seeds 1/2 teaspoon cinnamon
1/2 Tablespoon flax and chia seed

Parfait Ingredients:
2 cups Greek vanilla yogurt
1/2 cup strawberries, washed, cored, and sliced
1/2 cup blueberries, washed

Preheat oven to 300 degrees F. With rubber spatula mix together honey and coconut oil in medium sized bowl. Add remaining granola ingredients and mix to evenly coat with honey mixture. Spread mixture into an even layer on parchment lined baking sheet. Bake for 10 minutes, stir, bake another 10 minutes until golden brown. Let cool on pan. Prepare fruit by washing and slicing. Layer yogurt, fruit and cooled granola in a parfait cup.

Beef & Broccoli Ramen Stir-Fry
Submitted by Laina Puffer / Senior

3 ounces instant ramen (3 packages, discard seasoning mix)
8 cups water, boiling hot 1/2 teaspoon minced garlic
1 teaspoon cornstarch 1 Tablespoons sesame oil
1 lime, juiced ¼ cup soy sauce
2 cups broccoli florets 1 Tablespoon olive oil, divided
¾ pound flank steak, thinly sliced
½ medium yellow onion, thinly sliced
Garnish: 1 ½ teaspoons sesame seeds, toasted

Place the ramen noodles in a large bowl and pour boiling water over them. Let sit for 6 minutes, stirring occasionally to break up the noodle blocks. Drain and rinse under cold water. Set aside. In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.

Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside. Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 Tablespoons of the reserved sauce. Cook until browned, set aside.

Heat another teaspoon of olive oil in the pan and add onion. Cook, stirring often, until translucent. Add the broccoli and cook until lightly browned. Remove from the pan an set aside. Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce.

Return the cooked vegetables and steak to the pan and stir to distribute. Transfer the noodles to a serving dish and garnish with toasted sesame seeds.

Cheeseburger Cups
Submitted by Georgia Wachter / Beginner

1 pound ground beef ½ cup ketchup
2 Tablespoons brown sugar 1 Tablespoon mustard
1½ teaspoon Worcestershire sauce
6 biscuits from tube of small refrigerator Buttermilk biscuits
½ cup shredded Mexican cheese

Divide biscuits and sprinkle with cheese. In a large skillet, cook beef over medium heat until no longer pink. Break into crumbs. Strain. Stir in ketchup, brown sugar, mustard, and Worcestershire sauce. Remove from heat; set aside.

Flatten each biscuit. Press into the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups. Top with shredded cheese. Bake at 400 degrees until cups are golden brown. 14-16 minutes.

Mexican Beef ‘n Rice Skillet
Submitted by Charleston Wachter / Junior

1 Tablespoon olive oil 1 large onion
1 pound ground beef 1 cup white rice
15-ounce can fire-roasted tomatoes
15-ounce can black beans (rinsed and drained)
1½ cups corn (fresh, frozen or canned)
4-ounce can green chilies
1 Tablespoon ground cumin
1 Tablespoon chili powder
2 cups low-sodium chicken broth
1½ cups shredded Mexican cheese
Salt
Fresh cilantro for garnish

On medium heat in a large skillet, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes.

Break up with wooden spoon as it browns. Drain fat.

Move beef to one side of the skillet and add white rice to other side.

Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilies, chili powder and cumin. Season with salt and stir to combine. Then pour chicken broth over rice mixture.

Bring to a simmer, cover and cook 20 minutes. Top with Mexican cheese and clover to let melt, 2 to 3 minutes. Garnish with cilantro and serve.

Game Day Barbecue
Submitted by Gentry Puffer / Junior

1 pound ground beef
1 teaspoon onion powder
1 10.5-ounce can chicken gumbo soup
1/2 cup ketchup 1 Tablespoon yellow mustard
1 Tablespoon brown sugar 1-2 Tablespoons instant oatmeal
6 hamburger buns
Garnish: Sliced pickles

Brown ground beef in a skillet with the onion powder.

Stir in condensed soup, ketchup, mustard, and brown sugar and 1 Tablespoon of instant oatmeal. Simmer over low heat for about 10 minutes, stirring occasionally. Add more oatmeal as needed to thicken barbecue. Serve on toasted buns with pickles.