Bite by Bite

To make it to the final round and have a chance to win the $25,000 grand prize Mylroie needs people to vote for her Cheery-Cherry Chicken with Crispy Onion Grits recipe.

Cast your ballot here: www.frenchsfoods.com</a>. Voting deadline is Nov. 25.

Finalists will be flown to New York City to prepare their recipes before a panel of judges.

After you vote, try Mylroie's top recipe

CHEERY-CHERRY CHICKEN WITH CRISPY ONION GRITS

1 pound boneless, skinless chicken breasts
1/2 teaspoon pepper
1 tablespoon French’s Classic Worcestershire Sauce
2 tablespoons olive oil
2 tablespoons French’s Honey Mustard
26 ounces water, divided
1/2 cup cherry preserves
1 cup instant grits
1/4 teaspoon salt
3/4 cup French’s French Fried Onions
2 tablespoons chopped parsley

Sprinkle chicken with pepper and Worcestershire sauce.
Heat oil in heavy large skillet over medium high heat.  Add chicken and cook for four minutes per side, or until nicely browned.
In a small bowl, combine honey mustard, ¼ cup water, and cherry preserves.  Add to chicken in pan and bring to a boil, reduce heat and simmer for five minutes or until sauce is warmed through and chicken is cooked through.
Meanwhile, bring 3 cups of water to a boil in a medium saucepan.  Slowly whisk in grits and salt; reduce heat to low and cook for 6 minutes, or until thickened, stirring occasionally.
Keep grits warm.  Chop fried onions into small pieces.
In a medium bowl, combine parsley and onions. Stir ½ cup mixture into grits.
To serve, divide grits between each of four bowls.  Cover with one chicken breast and cherry pan sauce.
Sprinkle with remaining  onion/parsley mixture, dividing evenly, and serve.

Serves: 4

Nestle, which sells nearly all the canned pumpkin the United States, said in an Associated Press story that heavy rains have hurt the 2009 harvest. It probably will be unable to meet consumer demand, which is high this time of year for Thanksgiving and Christmas gatherings.

The wet weather (see picture at right)  made it nearly impossible to pick pumpkins this fall. The longer the squash sat in muddy fields the more it deteriorated, making it unusable for packing.

Of course, if you can't find canned pumpkin the stores, cooks can always use fresh pumpkin.

Chocolate demonstrations, hands-on classes, a chocolate sculputure gallery and more are part of the two-day event. Enjoy displays from some of the state's best chocolate makers including V Chocolate, Utah Truffles and Amano Artisan Chocolate, pictured here.

The show is open both days from 11 a.m. to 9 p.m. Admission is $7. Children 5 and under are free.

Nels Anderson at Heritage Valley Farms in Tremonton has 100 fresh, all-natural Thanksgiving Turkeys  he is sellign for $1.89 per pound. The Toms will have a dressed weight betwen 27 and 30 pounds. The hens will have a dressed weight between 18 to 22 lbs. They were processed Wednesday. Customers can call Nels at 435-770-2365 to arrange for pick up in Tremonton or SLC delivery.

Residents also can pre-order a fresh Utah free-range turkey from Rico's Local Food Co-op at 779 S. 500 East. Turkeys are $1.99 a pound. To order call 801-364-9700. Deadline is Monday, Nov. 23

Saturday is the dealine to purchase tickets for the Thanksgiving Day dinner and fundraiser at Mazza Middle Eastern Cuisine.

On Nov. 26, guests can enjoy a turkey dinner with all the trimmings for $20 per person. All the money will be donated to the Utah Food Bank and the YWCA battered women's shelter.

The ticket price includes coffee, tea and soft drinks. Diners can bring in a bottle of wine, with a valid identification.

The dinner will be held at the Mazza at 912 E. 900 South, Salt Lake City. Doors open  at noon. Dinner will be served at 3 p.m. Call 801-521-4572 for details.