Kids in the Kitchen Cool Treat

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July comes in like a lion in Texas making staying cool a challenge. Chill little bodies from the inside out with my layered fruit juice slushes, they are as much fun to make as they are to sip!

Kids classes at Slice of Heaven are in full swing, and they are turning out tasty treats by the dozens! To register your children send an email to loriefan@tx.rr.com

Layered Fruit Slushes
½ cup frozen grape juice concentrate
½ cup frozen orange juice concentrate
½ cup frozen limeade concentrates
Few drops green food coloring
6 cups ice cubes or crushed

In a blender combine limeade, food coloring and 2 cups of ice and blend until smooth. Pour a small amount of the frozen beverage into clear glasses. Repeat with other 2 flavors omitting the food coloring.

July 9th 11:00-1:30- Only 2 Spaces OPEN
Cooking 4 Real Ages 9-14
Kids really can make delicious food for themselves AND the family! Children will learn real time cooking skills using fresh ingredients, no prepackaged food. The fun will begin with an amazing breakfast treat, yummy Rainbow Waffles. Fabulous cones will be crafted from bread sticks and stuffed with turkey and cheese, the perfect lunchtime meal. Kids will love Raspberry Fizzy punch to sip while we prepare homemade, Whole Grain Protein Bars, so easy to make fresh and have around the house for munching. Crunchy Coconut Crusted Chicken will be the winning dish especially when served with crispy Potato Cakes. Kids will have a blast making all of the ingredients that go into our outstanding Berry Trifle including a homemade Cake, Strawberry Coulis, Chocolate Sauce and Whipped Cream, it will be absolutely dreamy! The perfect take home treat will be colorful White Chocolate Candy Bark. A Cheftagious good time will be had by all. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $34.00

July 23rd 11:00-1:00- Only 2 Spaces OPEN
Bake Shop Favorites Ages 8-13
Kids love to bake and they will have a blast as we bake beautiful treats to taste and share in this super fun class. We will start the fun as we prepare our lunch of savory Calzone Pizza Pops. Sensational Popovers that rise to amazing heights served with loads of Raspberry Butter, yum yum. Next we will kick off the sweet stuff starting with precious Pineapple Upside Down Cupcakes that taste as great as they look. Kids will be stunned at how we make sugar cookies with a heart of rainbow dough inserted into each one…awesome! We will prepare lovely Lemon Drop Cupcakes with Lemon Curd filling, a sweet tart sensation followed by impossible to resist Peanut Butter Smashers Cookies. Americans favorite, the good ole Apple Pie will be on the menu. Last but not least kids will love creamy Cheese Cake bars. Several treats will be taken home. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $30.00

August 4th-6th 11:00-2:00 ONLY 3 SPACES OPEN
Cooking for Real 3 Day Camp Ages 9-14
3 Day cooking camp for kids that want to learn how to COOK FOR REAL! Kids will learn real time cooking skills using fresh ingredients, (no prepackaged food) including sautéing, simmering, roasting and baking skills. Kids will be heavily supervised as they learn to use kitchen equipment including cook top, oven, and electric mixer; blender and knife skills. Important life lessons will be taught such as cleanliness, nutrition, food storage and selection of produce. At the end of this camp your chef will be able to translate acquired skills to prepare most any moderate recipe. Kids will be given a To Go Box for the camp; any food not eaten can be taken home to share.
Let your kids learn to cook with ME! $138.00
Register early, class size is limited. Register by email loriefan@tx.rr.com or call/text 214 551 9630
Day 1
Breakfast Quesadillas will be a yummy start to our day
Moist and delicious Banana Muffins will round out breakfast
Lunch will be an explosion of flavor as we concoct individual 7 layer dips, delish
Cool Blue Ocean Drink will be tasty especially with swimming fish!
Crunchy Chicken Nuggets served with Roasted Broccoli will be a hit
S’mores Stuffed Bananas will sweeten things up
Day 2
Nothing says “wake up its morning” better than tender and sweet Strawberry Danish
Pizza Logs and Marinara Sauce for dipping are cheesy goodness
We will cool things down with Watermelon Ice and use it in a sparking lemon lime drink
Cute as can be meat Loaf Cupcakes make a great combo with a
Colorful Tossed Salad and creamy dressing
Creamy dreamy homemade Vanilla Pudding will be the base for individual Banana Puddings, oh so yummy!
Day 3
The best breakfast on earth may be Bacon and Egg Crescent Ring, if its not too pretty to eat
Baked Potatoes like you’ve never seen before, super thinly sliced and stuffed with Potato Bar Fixings
Zesty homemade Salsa makes a great snack
Chicken and Dumplings will satisfy the crowd
Chocolate and caramel come together to create the most delectable Crepe ever invented
Cute Jolly Rancher Pops will be a fun take home treat

4th of July Favorites Part 3

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No 4th of July celebration would be complete without a red white and blue inspired dessert. Hit a home run with my Blueberry Strawberry crumble. Take it to a whole new level with a scoop of vanilla ice cream.
Cook something delicious for the ones you love this 4th of July and ENJOY!

Blueberry Strawberry Crumble
Fruit
2 cups fresh blueberries
1 ½ cups fresh strawberries hulled and chopped
Zest and juice of 1 lemon
½ cup sugar
¼ cup flour
Crumble Topping
1 cup flour
½ cup brown sugar
1 cup whole oats
1 stick butter cubed and softened
½ teaspoon salt
¼ teaspoon cinnamon

Preheat oven to 350 degrees. Prepare fruit by adding all ingredients to a bowl and mix. Pour fruit mixture into a deep 9 inch pie plate. For the crumble, mix all dry ingredients in a bowl, add butter and mix by hand or cut in with 2 knives until you have a crumbly mixture. Top fruit with crumble and bake for 40-45 minute until fruit is bubbly and crust is browned.

4th of July Favorites Part 2

basil butter corn
Corn on the cob is an American classic making it the perfect side dish for your 4th of July celebration. Produce and herbs are at their peak so adding my Basil Butter compound, will take corn on the cob to a whole new level of scrumptious. Stay tuned for a 4th of July inspired dessert.

Corn on the Cob with Basil Butter
½ cup basil
½ stick butter
¼ cup Parmesan cheese
6 ears of corn

Heat grill to medium, grill corn for 8-10 minutes until some kernels are blistered and all are shinny. Meanwhile, add basil, butter, salt and Parmesan cheese to a small food processor and process until smooth. Slather cooked corn with butter and serve immediately.

4th of July Favorites Part 1

chicken soulvaki
Skip the boring burger this 4th of July and load your plates with a taste tingling Mediterranean classic, Chicken Souvlaki with creamy Tzatziki Sauce. You can grill the chicken in doors or out and if you layer on leaf lettuce before the other ingredients your bread will not get soggy allowing you to transport these yummy sandwiches to a fireworks celebration. Stay tuned for 2 more 4th favorites coming this week!

Chicken Souvlaki
2 pounds chicken tenders
¼ cup olive oil
Juice and zest of a lemon
2 cloves garlic pressed
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil.
4 pita loaves
1 tomato sliced thin
½ Cucumber sliced thin
½ Red onion sliced thin
4 Lettuce leaves
Salt and pepper to taste
Tzatziki sauce

In a zip top bag combine olive oil, lemon, garlic, pepper, dried herbs and mix well. Add chicken and marinate in the refrigerator for up to 4 hours. Heat grill to medium high. Salt and pepper chicken and cook on both sides for 6-8 minutes until it is cooked through. Assemble souvlaki by warming bread in oven or toaster. Build souvlaki by layering bread with lettuce, chicken, onions, cucumbers, tomato, lettuce and Tzatziki sauce.

Tzatziki Sauce
2 4 ounce containers plain Greek yogurt
½ cucumber grated and strained
2 tablespoons sour cream
1 clove garlic
1 teaspoon dried dill
½ teaspoon dried basil
1 teaspoon lemon zest
Salt to taste

Place all ingredients in a bowl and mix well. Hold in refrigerator until using.

First Squash of the Season

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It is such a thrill to walk outside and pick something for dinner! My single yellow squash plant is producing enough to feed an army pushing me to develop new ways to prepare this delicious vegetable. If you don’t have a garden planted, pick up some fresh squash at the market and make my scrumptious Summer Squash Gratin for dinner tonight!

Summer Squash Gratin
4 large yellow squash sliced thinly
½ cup heavy cream
2 tablespoons grated onion
1 cup panko bread crumbs
1/3 cup parmesan cheese
1 tablespoon butter
Salt and Pepper

Preheat oven to 450 degrees and grease an 8×8 glass baking dish. Mix grated onion, salt and pepper with heavy cream. Layer squash into prepared baking dish. Pour cream mixture slowly over squash. Mix panko and parmesan cheese together and cover the top of the squash with crumbs. Cut butter into small chunks and place on top of crumbs. Place baking dish in the oven and bake for 10-14 minutes until squash is tender and crumbs are browned.

My Cooking for Real kids classes have begun and the kids and I are loving going out to the garden to clip fresh herbs for our recipes. Limited space still available.
July 9th 11:00-1:30
Cooking 4 Real Ages 9-14
Kids really can make delicious food for themselves AND the family! Children will learn real time cooking skills using fresh ingredients, no prepackaged food. The fun will begin with an amazing breakfast treat, yummy Rainbow Waffles. Fabulous cones will be crafted from bread sticks and stuffed with turkey and cheese, the perfect lunchtime meal. Kids will love Raspberry Fizzy punch to sip while we prepare homemade, Whole Grain Protein Bars, so easy to make fresh and have around the house for munching. Crunchy Coconut Crusted Chicken will be the winning dish especially when served with crispy Potato Cakes. Kids will have a blast making all of the ingredients that go into our outstanding Berry Trifle including a homemade Cake, Strawberry Coulis, Chocolate Sauce and Whipped Cream, it will be absolutely dreamy! The perfect take home treat will be colorful White Chocolate Candy Bark. A Cheftagious good time will be had by all. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $34.00

Parisian Chicken Crepes make their TV Debut!

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Tomorrow morning I will be demonstrating my version of one of the decadent dishes we made while on A Taste of Paris 2015!
Tune into Good Morning Texas, WFAA Channel 8 at 9:00 am! And join me for A Taste of Paris 2016!

Thursday, June 18th from 7:00-8:30 A Taste of Paris 2016 Information Session
Immerse yourself in the flavors of Paris in this culinary excursion of a lifetime designed specifically for foodies. Cook and taste your way through Paris while seeing all the major sites and museums. Whether it’s your first visit to Paris or you are returning; the city of lights has never tasted this good! Join me June 18th to learn more, I’ll serve champagne, Gourges and Chocolate Truffles while answering all of your questions about this unique experience that promises to be a trip of a lifetime. Please reserve your seat for this FREE evening of fun. RSVP to loriefan@tx.rr.com

If you can’t make it personally but would like to join electronically shoot me an email at loriefan@tx.rr.com
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Fresh from the Garden Mediterranean Salad

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I am thrilled to report that my new little kitchen garden is really coming along. After weeks and weeks of rain, I was finally able to get outside this weekend and put the finishing touches on this new garden space. I have been dreaming of heading outside with a basket to pick homegrown tomatoes, cucumbers and herbs to make this fresh favorite that gets its zip from feta cheese. This simple salad is good any night of the week, make double because it is even better the next day. Sometimes it’s the really simple things that taste the best!

Fresh Mediterranean Salad

1 cup diced cherry tomatoes
1 cup diced cucumbers
2 green onions chopped
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh parsley finely chopped
Salt and pepper to taste

Toss all ingredients together and refrigerate until ready to serve.

A Taste of Paris 2016

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A Taste of Paris
Sunday, May 24th 7:00-8:30 OR
Thursday, June 18th 7:00-8:30
Join me for a wonderful evening to explore A Taste of Paris 2016. This culinary excursion is designed specifically for foodies. We will cook and taste our way around Paris while seeing all the major sites and museums. Whether it’s your first visit or you are returning; the city of lights has never tasted this good! I’ll serve champagne, Gourges and Chocolate Truffles while answering all of your questions about this unique experience that promises to be a trip of a lifetime. Please reserve your seat for this FREE evening of fun. RSVP to loriefan@tx.rr.com

“Paris is always a good idea” Audrey Hepburn

A Taste of Paris 2016 Free Workshop

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Join me for A Taste of Paris 2016 Workshops
Wednesday, May 13h 7:00-8:30 OR
Sunday, May 24th 7:00-8:30

Join me for a magical evening to learn all about the tasting trip of a lifetime to the city of lights. I’ll serve a glass of champagne, Gourges and Chocolate Truffles while answering all of your questions. There is no charge for this evening of fun.

Lily of the Valley-May Day

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I was in France later than usual this time and noticed something curious. There were small potted lily of the valley plants in all the markets and ladies in the streets selling tiny bouquets of the delicate white flowers. As I visited various chocolate shops (research, of course) I spotted creative concoctions fashioned to look like the same plants I was seeing everywhere.

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I hopped in my taxi to head back home on May 1st when my driver let me know it would be smooth sailing to the airport as it was May Day, a public holiday. Apparently the French offer a bouquet of Fête du Muguet to their loved ones on this day every year as a lucky charm. So whether they received the real deal or a confection crafted to look like it, good luck is definitely on the horizon! I may adopt this tradition in my home, lily of the valley is always a good idea!