PLEASE SCROLL DOWN FOR RECIPES
The Cooking from the Heart pilot episode is finally here! Check out the hottest new show from Cox Creative Services.
Local Hampton Roads resident and mom, Karen, shares her passion for cooking and gives tips on quick, healthy and nutritious meals that can be prepared on a budget.
On this episode, Karen shows you how to make great appetizers to make any get-together a huge success.
Learn how to make: (recipes below)
Hot Wing Chicken Dip
Prosciutto – Wrapped Asparagus
Brie en Croute
RECIPES
Hot Wing Chicken Dip
5 large fried chicken tenders
1 block of cream cheese
2 cups shredded cheddar cheese
1 small (OZ) bottle of ranch dressing
Chop chicken tenders into small bite sized pieces and set aside. In a medium saucepan, over medium low heat, combine ranch dressing and add entire block of cream cheese (you may want to cut it into chunks to speed melting process) until the cream cheese is melted and the mixture is smooth. Preheat oven to 350. Add chicken and 1 ¾ cups of cheese to ranch/cream cheese mixture. Mix well. Pour into a baking dish and sprinkle with remaining cheese. Bake 20 minutes or until cheese on top is melted and has formed a golden crust. Serve with tortilla chips or crackers.
Prosciutto Asparagus rolls
¾ lb prosciutto very thinly sliced (you should almost be able to see through it).
1 lb asparagus
Trim ends off of asparagus and place in steamer. Steam according to your steamer’s directions, only steam until asparagus is only ½ way cooked –it should still be somewhat crunchy to the bite. Let cool.When asparagus is cooled, separate 1 slice of prosciutto and lay down horizontally. Place 1 asparagus at an angle with the prosciutto (it should look like a V), then roll up –at an angle. Make sure the bottom is covered and the floral tip of the asparagus remains uncovered. Refrigerate and serve cold.
Brie en Croute
1 cans crescent rolls
1 jar jam (blackberry or apricot are my favorite)
1 medium round of brie
1 egg
2 Tbs milk, water or cream
Slivered almonds
Preheat oven to 350. Roll out one can of crescent rolls and close perforations. Arrange dough (you may have to piece work this) so that it is one piece large enough to completely enclose the brie (you may need all or a portion of the second can for this –depending on the size of the brie round). In the middle of the dough, spread 2 tablespoons of jam. Place brie on top of the jam, and put another 2 tablespoons on top of the brie. Wrap dough all around brie and seal. You can use any extra pieces to decorate the brie. Beat egg in a small bowl and add 2 Tbs of milk or cream or water. Brush egg wash over brie, and sprinkle with slivered almonds. Bake it for 16-20 minutes or until brie is golden brown and completely cooked. The egg wash will make it shiny and beautiful. Let cool about 20 minutes before serving, or cheese will be very melted and will run out of the dough when cut.
ENJOY!
