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Party Finger Food – Pamper Everyone!

April 29, 2013 By Jittery Cook 10 Comments

You may have missed the Jittery Cook – Pampered Chef get together, but you can’t escape the recipes, and if you have anything you’d like to order from the PC catalogue, let me know ([email protected]). Their kitchen gadgets and cookware work like a dream. Mother’s Day or Father’s Day gifts? These Mini Puffs were a big hit. We used the Premiére Moisson Bûche Bio bread. Mini Puffs

  • 4 slices whole wheat bread, crusts removed
  • 4 oz sun-dried tomatoes, coarsely chopped
  • 2 oz sharp Cheddar cheese, grated (optional)
  • 2 oz goat cheese, softened
  • 2 eggs
  • 2 t Dijon mustard
  • 2 T pesto

Mini Puffs Preheat oven to 425°F. Spray cups of mini-muffin pan with oil. Cut bread into 1/2-inch cubes. Whisk goat cheese, eggs and mustard in a bowl until smooth; stir in bread, tomatoes and Cheddar cheese. Spoon about 1 tablespoon of the mixture into each cup of the pan. Bake 10-12 minutes or until puffs are light golden brown. Remove puffs from pan. Spoon about 1/2 a teaspoon of pesto evenly over puffs. Makes 24 puffs. Mini Puffs This PC Mexican Layered Dip is beautiful and delicious. If you like more heat, serve a bowl of salsa on the side. Mexican Layered Dip

  • 1 12-inch flour tortilla
  • 1 16 oz can refried beans
  • 3 T Pampered Chef Tex-Mex Rub, divided
  • 1 large jalapeño pepper, halved, seeded, coarsely chopped
  • 1/2 c grape tomatoes, coarsely chopped
  • 1 c corn kernels, fresh or frozen
  • 1 medium avocado, diced
  • 4 oz cheddar cheese, grated
  • 1/2 c sour cream
  • tortilla chips

Mexican Layered Dip Pierce tortilla all over. Turn a round 10″ casserole dish upside-down. Place tortilla over bottom. Microwave on high 3-4 minutes until crispy. Let stand 2-3 minutes or until cool enough to handle. Gently remove tortilla bowl; transfer to a large platter. Leave casserole in microwave until cool enough to handle. Mix refried beans and 1 1/2 tbsp of the rub in a bowl. For corn salsa, combine jalapeño, tomato, corn and remaining rub in a bowl. Add the rest of the rub, and mix well. Gently stir in avocado. To assemble dip, spread bean mixture over bottom of tortilla bowl. Spread sour cream over bean mixture. Top with cheese and then corn salsa. Serve dip with tortilla chips. Serves 16. Mexican Layered Dip Tangy Gazpacho Cucumber Cups are finger-food salad bites. You can eat, and eat, and eat these–That’s how good they are. Tangy Gazpacho Cucumber Cups

  • 1 1/2 English cucumbers, peeled and sliced 1/2-inch thick
  • 3 firm plum tomatoes, quartered lengthwise, cored and seeded
  • 1/2 small green bell pepper, diced
  • 1/2 small red onion, diced
  • 1/4 c fresh basil leaves, plus a few extra as garnish
  • 1 garlic clove, pressed
  • 1-2 t olive oil
  • 1 T red wine vinegar
  • 1 t sea salt
  • Additional thinly sliced fresh basil leaves (optional)

Tangy Gazpacho Cucumber Cups Lightly scoop out cucumber flesh to create shallow wells leaving bottoms of cups intact. Set aside. Process pepper, onion and basil. Add tomatoes and garlic; finely process. Stir oil, vinegar and salt into pepper mixture in processor bowl. Scoop filling into cucumber cups. Garnish with basil. Serves 16. Tangy Gazpacho Cucumber Cups The grand finale is more substantial. These Chicken Wraps are simple and simply delicious. Don’t believe me? Just try them! Chicken Wrap Chicken Wraps

  • 4 large tortillas
  • 2 chicken breasts, flattened, lightly sprayed with olive oil, sprinkled with Greek Rub, grilled and sliced
  • 2 c Tzatziki (Greek yogurt, Greek Rub, sea salt olive oil, grated cucumber)
  • 1/4 c Greek feta cheese, shaved
  • 2 tomatoes, thinly sliced
  • 1 cucumber, thinly sliced

Chicken Wrap Spread a 1/2 cup of Tzatziki on the center of each tortilla. Layer on the chicken, vegetables and feta. Fold in the sides, then roll up the wrap. Grill the wrap for a minute or two, then slice into thirds. Serves 4-6. Party Finger Food Print Ready Recipes Chicken Wrap Final notes:

  • I met my #1 fan! We laughed, we joked, and it was a terrific experience. Thank you Caroline Gautier, for liking Jittery Cook.
  • As if all this wasn’t enough, check out Sonia Ribaux‘s photos on Clicking 50. Perfect end to a perfect day!
  • Christina Abboud: Invite this woman into your life–Your stomach and your heart will thank you.

Jittery Cook - Pampered Chef Event

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Comments

  1. christinaabboud says

    April 29, 2013 at 7:54 am

    I wouldn’t have rather be with anyone else but the amazing group of women that I was with yesterday. You ladies were as bright as the sun shining outside. Amazing things happen when we cook together!
    Thanks Holly for bringing us all together, each of us loyal jittery followers!

    Reply
    • Jittery Cook says

      April 29, 2013 at 8:41 am

      A pleasure all around. Such a great learning experience. I’m busy practicing my scooping and hulling. Until the next time!

      Reply
  2. Caroline Gauthier says

    April 29, 2013 at 8:03 am

    Yes, it’s true… I am your number one fan Holly! So much fun yesterday and I was thrilled to meet you and put a face to all the awesome recipes you share with us on a weekly basis on this lively blog! Keep them coming! And peeps, the puffs were to die for! Can’t wait to get my mini muffin tray from Pampered Chef so I can make those and oh so much more! Where did you find that Christina girl…she was fabulous ?!

    Your #1 fan,
    Caroline

    Reply
    • Jittery Cook says

      April 29, 2013 at 8:38 am

      Thanks fo all your support. I’m seeing some cooking collaboration in our future!

      Reply
  3. Susan Schwartz says

    April 29, 2013 at 10:40 am

    Sounds like a wonderful event: so sorry I had to miss it. Glad people got to meet the lovely and talented Christina Abboud!

    Reply
    • Jittery Cook says

      April 29, 2013 at 10:44 am

      We talked about you! You were there in spirit.
      Christina just keeps getting more lovely and more talented. Enjoyed your article in today’s Gazette. Am way behind in my TV watching!

      Reply
    • christinaabboud says

      April 30, 2013 at 1:24 pm

      What a compliment! Thanks, my day has been made.
      😉

      Reply
  4. Gloria Nadel says

    April 29, 2013 at 12:16 pm

    I have greek bean casserole recipe, but no instructions. Can you post them?

    Reply
    • Jittery Cook says

      April 29, 2013 at 2:52 pm

      It’s a one liner! Easiest and most delicious recipe ever!
      Combine all the above and bake, covered, for 2 hours at 350 degrees.

      Here’s the link:
      http://jitterycook.com/2011/12/15/greek-giant-lima-beans-addictive/

      Reply
  5. tinywhitecottage says

    May 3, 2013 at 9:45 pm

    I stopped by earlier but I didn’t see this post! Wow. So impressive. I have to follow now to see what else you are going to cook! 🙂

    Reply

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