June, 2011

Jun 11

Cooking School: Pepper Roasted Chicken

I recently had a girls night at Lenore’s Cooking School.  I had no idea what to expect as the only other cooking class I took was at Publix and that was demonstration only.

My typical self was running 5- 10 minutes late and arrived to Lenore speaking to the guests of the class.

Cooking Class Intro

The class was titled Fast Food Fresh! Sassy Weekday Meals.

On the menu: Honey Garlic Lamb Kebabs, Spicy Salmon with Corn and Tomatoes and Pepper Roasted Chicken

Now my first impression was that we were going to be able to make all of the things on menu. I was quite wrong.

There was six stations – 2 stations for each meal on the menu.

The girls and I quickly went for the Pepper Roasted Chicken.

Pepper Roasted Chicken


2 teaspoons black pepper

5 5oz chickenbreasts

5 carrots, peeled and sliced

3 cups baby potatoes, sliced

1/4 cup extra virgin olive oil

A bag of baby spinach leaves

Honey Mustard Dressing

2 Tablespoons mustard & Chopped Tarragon

3 Tablespoons of Minced red onions

2 Tablespoons honey

2 Tablespoons white wine vinegar

2/3 cup olive oil

Combine the mustard, onions, honey and vinegar in a bowl and stir to combine.  Drizzle in the olive oil. Set Aside.

Directions for Chicken

Preheat oven to 425 degrees.

Toss the carrots and potatoes in some olive oil, tarragon, salt and pepper.

Brush the chicken with olive oil and sprinkle the pepper over the chicken and place on a parchment paper lined baking sheet with the carrot and potato.

Bake for 20 minutes or until golden and cooked through

Toss the fresh spinach and warm potatoes and carrots. Place on a plate top with chicken and spoon over the dressing to serve.


The only thing I can actually say I learned was how to “properly” dice an onion. If you saw the way I tried to dice an onion, you would just laugh.  Don’t go the easy route by using a food processor, you don’t want it to be a watery consistency.

When cutting an onion… “the root is the core“.  So remember to leave the root on the onion and to slice towards to the root but still leaving the root.

Diced Onion

I would say that this honey mustard was actually quite good, but it took some time to get to the right taste buds that we were looking for.  Lenore’s assistant told us not to measure the oil, and quite frankly I did not feel comfortable “not measuring”. Luckily when you cook, you adapt!  So we added more mustard and more vinegar till we got to the taste we were going for.

Honey Mustard Ingredients

I’ve never made honey mustard this way.  I usually take the easy route and combine Honey and Spicy Mustard. It works just as well :)

Honey Mustard

Potatoes and Carrots Poured on Chicken

Potatoes Carrots and Chicken

The girls and I with our dish

Girls and Our Dish Pepper Roasted Chicken

This is so easy to make and I plan to make it again.

Pepper Roasted Chicken Plated

Overview:  Now the food was delicious, but to be honest I didn’t feel like we learned anything and we certainly did not learn how to cook the other two items on the menu. It felt like we used their kitchen and just followed the recipe on the menu.

I really loved how bubbly Lenore was at first.  Then every time I went to ask her a question or make a comment she would walk away. She reminds me of Rachael Ray. I hate Rachel Ray.

We later find out at the end of the class, that they charged $5  for every glass of wine we had.

My friends and I have another Living Social Coupon to go to Lenore’s Cooking School, but otherwise I don’t think I would go back there.  Unless she changes the way she sets up her classes.

The girls and I decided after the class that we are gonna do a monthly cook and learn at our places. Looking forward to the first one!

For those that have been to hands on cooking classes, how are they structured?  Do you learn more at demonstration?

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