Cherry, Pecan, and Ham Spread

Ahh yes, another installment from the cooking class I took with my Mom last month. I love that we decided to do an appetizers class since they are BY FAR my favorite thing to make. I'm not the type of person that often sits down and enjoys a full meal since I'm usually doing a million other things at the same time, so small nibbles and bites are the way I like to dine. Even when my husband and I get out for a date night we rarely sit and eat a dinner. We like to call it "progressive dining" and we drink and munch on small plates at a few different places as opposed to one big meal at just one restaurant.

So again, this class was PERFECT for me. And this sweet and savory dip was a suprising treat.

Ingredients:

• 1 package (8 oz) cream cheese, softened




• 4 slices of cooked ham, chopped




• 3 TBSP cherry preserves




• 1/3 cup toasted pecans (you could do walnuts too!)




• 2 TBSP chopped green onion




• 1 box Pecan Nut Thins (this is a must... I just LOVE these crackers and they compliment the dip!)

Directions:

• In a medium bowl, stir together all of the ingredients.




• Spread on crackers and enjoy!

Yep, that's it! But let me share an easy tip with you about toasting nuts. I had no idea how easy this was but it completely changes the flavor. Don't believe me? Try a regular pecan, untoasted. Now follow these directions and try the toasted pecan. You'll never go back!

So, here is what you did. Just throw the desired amount of pecans (or walnuts) on a cookie sheet and pop in an oven that is preheated to 350. Check on them after 2 minutes. Stir and test their flavor. Repeat the process for however long is necessary. But be careful, go over 4 minutes and they might scorch! Now just chop and throw into your Cherry, Pecan and Ham spread.

I know these aren't mind-blowing tricks, but hey, this is The Rookie Chef. You aren't here for gourmet ;)

Like I said before, this dip was a great change of pace. A little sweet, a little savory, and totally unique.

Want to know what's in that drink? Check out the recipe HERE.

Source: Nina Swan-Kohler

Cranberry-Pomegranate and Orange Spritzer

In the cooking class I took with my Mom, we were served a drink recipe while we made our other delicious appetizers. This is ridiculously simple, but so refreshing! And with Spring just around the corner I think it would make a perfect non-alcoholic punch for any party (but a little vodka in there wouldn't hurt anyone either... ha!).

Ingredients:

• 4 cups cranberry-pomegranate juice, chilled



• 2 cups diet lemon-line soda (7-up), chilled



• 2 cups diet grapefruit soda (Fresca), chilled



• 1/2 cup orange juice

Directions:

• Combine ingredients and serve over ice.



• Garnish with an orange wedge.



• This makes about 8 servings.

Mmm, refreshing!

Honey-Curry Chicken Tenders

I know I've told you before how jealous I am that my Mom and her girlfriends go to a ton of fun cooking classes together. We've been talking about how I need to come visit so we can go to one. Well, last month we did just that! I packed up the husband, the baby, and the dog and we headed on the road to visit my parents. The boys all hung out together while my Mom, her friend, her friend's daughter, and I went to an informal cooking class together. The theme was "Appetizing Appetizers" and it was an absolute blast!



Here was the menu (click each to be taken to another recipe):

• Cranberry-Pomegranate and Orange Spritzer






• Honey-Curry Chicken Tenders






• Cherry, Pecan, and Ham Spread






• Sundried Tomato Tuscan Toasts






• Caramelized Onion Bruschetta






• Creamy Green Olive Spread

Me and my beautiful Momma:




Now, let's get to the first delicious appetizer. Honey-Curry Chicken Tenders!

Ingredients:

• 1/2 cup pure clover honey






• 1/4 cup olive oil






• 2 TBSP curry powder






• 1/2 tsp salt






• 2 large garlic cloves, minced






• 1 package (approximately 12 oz) boneless, skinless chicken tenders

Direction:

• In a 1 cup glass whisk together all marinade ingredients (everything except the chicken!).






• Pour this mixture into a resealable plastic back, add chicken, seal bag, and refrigerate for at least 2 hours to marinate (recommended 4-8 hours for best flavor).






• Preheat grill to 400 degrees and lightly grease the grill.






• Take out enough skewers for each chicken tender. Gently put one piece of chicken on each skewer.






• Place marinated chicken on heated grill; cover and cook for 2 to 3 minutes per side or until juices run clear.

This was awesome and unbelievably easy considering how flavorful it was. However, I left out a few GREAT tips in the directions that I learned at our class and I wanted to share them with you!

First of all, you know that tough tendon that runs throughout chicken tenders? The one you practically destroy the piece of chicken when trying to remove? Well, check out this easy way to remove it.

First thing you do is take a small piece of paper towel to grab the corner of the tendon with. Now, once you have a good grip, push your knife down along the tendon to cleanly and easily remove it! Maybe you guys already new this trick, but I didn't.

I did say this was EASY but it does take a little force. So don't be surprised if it doesn't just slide right out. That's normal :)

Another tip? You can make this even further in advance than just the 4-8 hours that the chicken needs to marinate. Did you know chicken starts to cook the chicken if it's over marinated? That's why 4-8 hours is just about perfect. BUT, if you wanted to make this ahead of time all you would need to do is freeze the marinated chicken! The freezing stops the curry from cooking through.

Anyway, just a few fun tricks to share. You could easily turn this from a delicious appetizer to dinner entree by substituting boneless, skinless chicken breasts for the tenders. Just serve over some delicious jasmine rice and you have a great weeknight meal!

Source: Nina Swan-Kohler

Dark Chocolate Covered Cherry Cupcakes

Happy President's Day!

I'm sure most people aren't doing anything too exciting today (myself included) but it is a holiday for my company so I'm off today. What a nice way to start the week! So here I am, lounging in my yoga pants and FINALLY updating you with one of the many tasty treats I've made lately.

Speaking of work and holidays, we had a really fun Valentine's Day bake-off at the office. It had been awhile since I'd made something new and different for my coworkers so I knew I had to pull off something delicious and beautiful. Then the idea of a chocolate covered cherries popped in to my head. Why not spin that thought into cupcakes? Perfect!

Ingredients:

• 2 cups sugar




• 1-3/4 cups all-purpose flour




• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa




• 1-1/2 teaspoons baking powder




• 1-1/2 teaspoons baking soda




• 1 teaspoon salt




• 2 eggs




• 1 cup milk




• 1/2 cup vegetable oil




• 2 teaspoons vanilla extract




• 1 cup boiling water




• 1 can cream cheese frosting (don't judge me, I love this stuff!)




• 1 can cherry pie filling... you know, the ooey-gooey gelatinous kind. Yum!

Directions:

• Heat oven to 350°F and line your cupcake pan with adorable, holiday inspired liners.




• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).




• Pour 2.5 TBSP of batter into cupcake liners.




• Now add 2 TBSP of cherry pie filling. Don't worry, this will settle at the bottom of the cupcake during the baking process.




• Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.




• Let the cupcakes cool completely and then top with good ol' canned frosting and itty-bitty heart sprinkles!
  
  

And guess what else? I won the baking contest! How fun!

The dark chocolate cake was rich and delicious. The hidden cherries brightened up this cupcake with a sweet and tangy treat! But the frosting, say what you will about canned frosting but MAN... this stuff goes good on ANYTHING! Like a spoon, for example ;)

Source: Hershey