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Sunrise Chef: Dinamarie Valentini Wanamaker

Published On: Mar 20 2014 02:40:28 PM CDT
Updated On: Mar 21 2014 10:41:48 AM CDT

Sunrise Chef: Dinamarie Valentini Wanamaker

Spring has sprung!  If you're ready to be outside more often, rather than inside cooking -- Dina is the woman for you!  She makes farm-to-table meals with many of her grandmother's recipes and delivers them -- yes you read that right -- she delivers the meals to your house!  Her weekly meals can be ordered through her website.

Friday Dina joined 69 News at Sunrise to show us some easy-to-make recipes for party appetizers.

Maple Bacon Apples Skewers
3 apples
1 lb. bacon
Maple Infused Balsamic vinegar
Small skewers

Preheat oven to 350 degrees. Cut lb. of bacon in half, separate and lay on a cookie sheet. Bake until cooked but still very flexible. Core and slice apples, wrap with a piece of bacon and skewer. Place on a parchment lined cookie sheet and bake until slightly crispy. Drizzle with maple balsamic and serve warm.

Bite Sized Zucchini Parmesan

2-3 small zucchini, sliced into 1/4" rounds
2 cups Italian seasoned bread crumbs
2 eggs
1/2 cup milk
1 cup your favorite marinara sauce
1 ball shredded mozzarella
Olive oil for frying

Beat eggs and milk til well mixed. Dip zucchini slices in the egg, then dredge in bread crumbs. Fry breaded zucchini slices in the oil until golden brown and slightly crispy. Place each zucchini round on a parchment lined baking dish. Top each round with a tsp. of sauce and a little sprinkle of cheese. Bake till melted and slightly golden. Serve hot or at room temp.

Greek Chicken Skewers

1 lb. skinless boneless chicken
1/2 lb. Bulgarian feta
1/2 lb. of your favorite olives
1 container grape tomatoes
4 cloves garlic
1 1/2 tbsp. Italian seasoning mix
Salt and pepper to taste
1 cup olive oil
1/2 cup Balsamic vinegar
Medium - long skewers

Place garlic, seasonings, olive oil and balsamic in a small food processor. Mix well until garlic is finally chopped and well mixed. Slice chicken into strips and marinate in half of the dressing a few hours or even overnight. Soak skewers for about 20 minutes to keep them from burning. Skewer chicken slices and place either on a hot grill or under the broiler about 15 minutes or until the juices run clear when gently pierced.

Place on a serving platter, skewers end out. Sprinkle with crumbled feta, tomatoes and olives. Drizzle with remaining dressing. Serve immediately.