Your 2025 Home Recipe Contest Finalists 🏆
Home cooking is on the menu! Residents of University Housing had the opportunity to participate in the 2nd-Annual Home Recipe Contest where they shared the recipes that mean most to them, in hopes that their home recipe would be the tastiest.
All entries were judged by a panel that included Dining’s Executive Chef, Paul Sprunger, and a group of other dining staff and residents. The panel deliberated and chose the top 3 recipes that will be recreated and served in the dining markets this April.
And the top 3 finalists are… 🥁
Adana Kebab – Havinsu Palanci
“Adana kebab is a dish we eat on special days in Turkey. It takes its name from the city of Adana in Turkey and was created by local butchers during the late Ottoman period. I chose this dish because it is loved by many Turkish people, I hope you all enjoy it too!”
White Chicken Chili – Ellen Dingwall
“This recipe was one of the first things I ever learned how to cook. I’ve been making this recipe for more than 10 years, and it’s still a major hit every time!”
Pollo en Fricase – Andrew De Sevilla
“This is a traditional Puerto Rican recipe my dad shared with me. It brings back good memories of home.”
Save the Date: Home Recipe Feature
And now it’s time for you all to try these delicious dishes created by your neighbors! We will be featuring all three recipes in the dining markets during dinner on Thursday, April 24. If any of these recipes intrigue you, stop by any dining market to try them for yourself and vote for your favorite recipe!
Recipes
Adana Kebab
- Recipe Servings: 4-6 people
- Serving Suggestion: It is recommended to serve 2 lavash and 2 skewers of kebab per person. Serve it with the kebab, tomatoes, peppers, and onions between the lavash bread.
- Preparation Time: 2.5 hours
- Calories: One skewer of Adana Kebab contains approximately 215 calories.
- Necessary Equipment: Food processor, Mixing bowl, Pan Skewers or wooden sticks
Ingredients
Kebab
1.1 lbs ground meat (beef), 1 medium onion, 3.5oz tail fat or 2 Tbsp butter, 2 garlic cloves, 1 red bell pepper (kapya pepper), 1 tsp pepper paste, salt and black pepper (adjust to taste), Optional: red pepper flakes to taste
Lavash (Flatbread)
2 cups warm water, 3 Tbsp yogurt, 2 Tbsp olive oil or vegetable oil, 1 packet instant yeast (2 1/4 tsp), 1 tsp salt, 1 tsp sugar, and about 4 cups flour (adjust as needed)
Instructions
Kebab
- Process the onion and red bell pepper in a food processor or finely chop them. Squeeze out the excess juice.
- In a mixing bowl, combine the processed onion, bell pepper, ground meat, garlic, pepper paste, salt, and black pepper. Mix thoroughly.
- Knead the mixture well and let it rest in the fridge for about 30 minutes.
- Take fist-sized portions of the meat mixture and form them onto skewers or wooden sticks.
- Shape the kebabs and cook them on a cast-iron or regular pan until browned on all sides.
Lavash
- In a large bowl, mix the warm water, yogurt, olive oil, instant yeast, salt, and sugar. Gradually add the flour while mixing until a smooth dough forms.
- Knead the dough for a few minutes, cover, and let it rest for about 30 minutes to rise.
- Divide the dough into 10-12 equal pieces. Roll each piece into a round shape.
- Cook the lavash in a hot, dry pan, flipping to cook both sides until lightly browned. Keep the cooked lavash warm by wrapping them in a clean cloth.
Tip: How to Prevent Kebab from Falling Off the Skewers: Ensure the meat mixture rests properly either before or after placing it on the skewers to help maintain its shape during cooking.
White Chicken Chili
Ingredients
2 Tbsp Olive Oil, 1 YeHow Onion, chopped 3 Garlic Cloves, minced 2 Jalapeño Peppers – 1 pepper diced and the other halved – remove seeds for milder soup, 1 Poblano Pepper – remove seeds, 1 Tbsp Ground Cumin, 1 tsp Ground Corriander, 1/2 tsp Dried Oregano, 1/4 tsp Ground Allspice, 2 lbs Ground or Shredded Chicken, 2 15oz cans White Navy Beans (do not drain), 4oz can Chopped Green Chilies (do not drain), 2 cups Chicken Broth, 1 and 1/4 cups water, 1 bunch cilantro roughly chopped, Salt and Pepper to taste
Instructions
- Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapeños, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 tsp salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes. *NOTE – if using shredded or pre-cooked chicken, add the chicken after all of the veggies are done browning, and right before adding the broth*
- Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
- Remove the halved jalapeño from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 tsp salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.
Pollo en Fricase
Serves 5
Ingredients
2 large chicken breasts, Adobo seasoning, 1 lemon, 1 onion, 1 bell pepper, 2 tbsp minced garlic, 2 tbsp Recaito, 2 tbsp vegetable oil, 8oz can of tomato sauce, 2 packets Sazon Goya, 4-5 green olives with pimentos inside, 1 tbsp capers, 3-4 bay leaves
Instructions
- Cut each chicken breast into 4-5 pieces and season with adobo and lemon. Let it sit for at least 1 hour. The longer the better.
- Chop the onion and bell pepper.
- In a stock pot, saute the oil, garlic, Recaito, chopped onion, and chopped bell pepper in high heat for 4-5 minutes.
- Add the chicken to the pot. Cover and cook in high heat until chicken cooks throughout. Stir chicken every 4-5 minutes for even cooking. You can check on the chicken by cutting a piece in half.
- Once the chicken is thoroughly cooked, add tomato sauce, 2 packets Gazon Goya, capers, bay leaves, and olives.
- Lower the heat to “low” and simmer for 30 minutes. After the first 10 minutes, check the stew flavor and add salt if needed. Serve with white rice.
Tip: If you start making the rice when you start simmering the fricase, they will be ready at the same time.
Past Winners