Baker wins Dairy Foods Contest-Main Dish

Luke Baker of Siloam Springs (Benton County) and Zarah Dean of Ozark (Franklin County) were winners at the 60th annual Arkansas Dairy Foods Contest held May 31 at the state fairgrounds in Little Rock.

Baker,15, son of James and Sondra Baker, took first place in the Main Dish competition with his "Cheesy Chicken Guacchi Explosion."

Dean, 14, daughter of Wes and Melanie Dean, took first in the Party Idea competition with "Cheesecake Bites." Winners received $150 and a cookbook donated by Midwest Dairy.

Contestants were judged on the use of dairy products, originality, availability of ingredients, serving technique and craftsmanship of the dish. Arkansas Farm Bureau sponsored the event.

In the Main Dish competition, Emma Ferren of Searcy (White County) took second with "Fire Cheese Stuffed Shells." Trinity Farmer of Oark (Johnson County) took third with "Simply Sensational Cheesy Chicken." Caylee Turner of Ashdown (Little River County) took fourth with "Loaded Broccoli and Cheese Soup."

In the Party Ideas competition, Mikenly Travis of Pea Ridge (Benton County) took second with "Cheesy Artichoke Baguette Bites." Abby Frizzell of Clarksville (Johnson County) took third with Peachy Keen Cheesecake." Anna Lamkin of Weiner (Poinsett County) took fourth with "Cinco Leches Cake."

Luke Baker's Cheesy Chicken Guacci Explosion

Ingredients:

5 tablespoons unsalted butter

1 teaspoon minced garlic

5 tablespoons all-purpose flour

2 cups whole milk

1 cup chicken broth

1 cup heavy cream

½ cup whole milk ricotta cheese

4 ounces cream cheese

1 teaspoon ground black pepper

1 teaspoon salt

½ teaspoon ground sage

1 16-ounce package potato gnocchi

1 cup frozen chopped spinach, thawed and drained

1 rotisserie chicken, skin and bones removed, meat shredded

1 cup shredded mozzarella cheese

2 cups shredded Italian style cheese blend

5-ounce container shredded parmesan cheese

1 sleeve Club House crackers, crushed (about 1/3 box)

3 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees F.

Heat the butter and minced garlic in a large saucepan over medium heat. Add flour and cook, whisking for about 3 minutes until lightly brown. Add milk, chicken broth, heavy cream, ricotta cheese and cream cheese. Simmer, whisking constantly until, slightly thickened. Add black pepper, salt, sage and gnocchi. Cook until gnocchi is tender, about 5 to 8 minutes. Remove from heat. Stir in spinach, chicken, mozzarella cheese and Italian cheese. Mix until well coated and cheeses melt.

Pour mixture into a 9x13 casserole dish coated with non-stick spray. Combine parmesan cheese, crackers and melted butter. Sprinkle over the top of casserole and bake until bubbling and topping is lightly browned about 15 to 20 minutes. Remove from oven and allow to rest about 10 minutes before serving. Dish yields 8 to 10 servings. Refrigerate any leftovers. Casserole may be refrigerated before baking up to 2 days.

*Gnocchi (pronounced No Key) is an Italian potato dumpling that is found in the pasta section of your local grocery store or may be homemade.

*Variations -- Substitute cooked ham for the chicken and/or cooked broccoli for the spinach. Your favorite flavor of cheese may also be substituted.