Best Yadkin Valley Cooks

Two major prize winners.

1. Mixer winner drawn from all Best Cooks past and new submissions

2. $100 award for a chosen Best Cook’s recipe submissions from 12/15/18 until July 15, 2019 that will be included in the new fall cookbook.

Decisions of the judges are final. There is no charge to enter the contest.


Have a favorite family recipe you’ve made your own?

Share it with Yadkin Valley Magazine readers!

Submit your recipe to: bestcooks@yadkinvalleymagazine.com
or mail to:
Best Yadkin Valley Cooks
413 Cherry Street
East Bend, NC 27018

When we publish your recipe for the first time, we’ll send you a one time payment of $25, rewarding you for appearing in the magazine and in future YVM Cookbooks…along with a Free copy of One Last Sweet Bite Cookbook.


One of our March-April Best Cooks…

Lemon Greek Chicken Veggie Sheet Pan

Ryan Guthrie’s Lemon Greek Chicken Veggie Sheet Pan

In a busy household like ours, the perfect dinner involves minimal dirty dishes and food prep! We have fallen in love with sheet pan dinners. Just preheat your oven while you throw everything on the pan and then let the oven do all the work. We pick a theme (Mexican, Mediterranean, Asian, etc.) and customize the vegetables tossed in olive oil and a vinegar with spices.    The roasting brings out rich, sweet flavors in fresh veggies and meats stay moist. This recipe has a wonderful lemony depth that makes for a tender, delicious chicken dish accented with healthy, flavorful veggies.  This dinner is great for lunch leftovers the next day and the chicken leftovers are also great on a salad! 

3 to 4 large chicken breasts, cut into 2 inch pieces1 large red onion cut into eighths 2 cups cherry tomatoes1 lemon, cut into wedges1 can of quartered artichoke hearts, drained1 cup of pitted Kalamata olives, drained1 (16-ounce) jar roasted red bell pepper, drained2 teaspoons minced garlic1/2 cup olive oil2 1/2 Tablespoons Balsamic vinegar1/2 teaspoon paprika1 teaspoon dried thyme1/4 teaspoon salt1/2 teaspoon black pepper1/2 cup feta cheese crumbles

Preheat oven to 390°F. On a large baking sheet or roasting     pan, add the onion, tomatoes and lemon wedges.In a bowl, whisk together garlic, oil, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies and toss to coat. Move veggies to the outer edges of the     pan, making a well for the chicken. Add chicken pieces to the pan and top  with 1/3 of the sauce,    tossing to coat well.Bake for 25 minutes in the oven.After 25 minutes add red pepper, artichoke hearts, olives and feta. Pour remaining sauce over the tray   and return to the oven for 5 to 10 minutes. Check the chicken for doneness  and enjoy! Serves 4.