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Cook of the Week: Jennifer Perine

NAME: Jennifer Perine

HOME: Miamisburg

WORK: fifth- and sixth-grade science teacher at Fairfield Intermediate School.

HOW LONG COOKING: Since she was 10 years old.

HOW OFTEN COOKS: Three nights a week.

COOKING MENTOR: Her mom, Sue Hothem Perine, of Belpre.

COOKING SPECIALTY: Mexican food and appetizers.

FAVORITE COOKBOOK OR CULINARY RESOURCE: "Light & Tasty" magazines & family recipes that've been handed down through generations.

FAVORITE RESTAURANT: Sushi Cafe, Dayton.

SPECIAL INTERESTS: Exercising; spending time with her fiancé, Josh Finberg, and their 4 cats and 1 dog.

2 FAVORITE RECIPES: Cream cheese pinwheels and Sesame chicken bites with honey-mustard sauce.

Cream cheese pinwheels

2 (8-ounce) packages reduced fat cream cheese, softened

1 small package ranch dressing mix (OR 3/4 of 1 large packet)

1/2 cup minced red pepper

1/2 cup minced celery

1/4 cup sliced green onions

1/4 cup chopped or minced green olives with pimentos

1 package (of 8 or 10) soft flour tortillas

In a bowl, mix together cream cheese and dressing mix until smooth. Fold in remaining ingredients, except for tortillas, until well-mixed. (Note: Perine minces the red pepper, celery, and olives with pimentos, separately, in a food processor.) Spread part of the mixture (about 1/4-inch thick) over 1/2 of each tortilla; then tightly roll up. Wrap in Saran Wrap and refrigerate for at least 2 hours. Slice roll into bite-size pieces and serve. (Note: Perine got this appetizer recipe from her Aunt Nancy Jackson, of West Lafayette, Ohio.)

Yield: serves a crowd.

Sesame chicken bites with honey-mustard sauce

1/2 cup dry bread crumbs

1/4 cup sesame seeds

2 teaspoons parsley

1/2 cup mayonnaise

1 teaspoon onion powder

1 teaspoon ground mustard

1/4 teaspoon pepper

1 pound (16 ounces) chicken breast, cut into 1-inch cubes

2 - 4 tablespoons vegetable oil

Sauce:

3/4 cup mayonnaise

4 1/2 teaspoons honey

1 1/2 teaspoons Dijon mustard

In a plastic bag, combine bread crumbs, sesame seeds, and parsley. Set aside.

In a small bowl, combine mayonnaise, onion powder, ground mustard, and pepper.

Dredge and coat chicken in mayonnaise mixture; then dip a few pieces at a time in the crumb mixture and shake to coat.

On the stove top in a large skillet on a medium heat, add vegetable oil and sauté chicken in batches in the oil until juices run clear. Put cooked chicken pieces on a serving platter and keep warm in oven while you make honey-mustard sauce. To make honey-mustard sauce: In a bowl, combine all sauce ingredients; then serve with chicken pieces. (Note: Perine got this recipe from Taste of Home magazine.)

Yield: 8 - 10 appetizer servings.