A Picnic Feast On Fox Good Day

4th-july-picnic
Tune in Thursday, July 3rd on Fox Good Day Dallas around 8:30 to see me pack up this irresistible picnic for a 4th of July outing.

On the menu; delicious hero sandwiches stuffed with goodies and made into 1 large French bread loaf, juicy watermelon on sticks, yummy warm potato salad with bacon and browned butter, crisp cucumber, tomato and feta salad, and for dessert strawberry, blueberry shortcakes made in jars for easy pack up.

French Bread Hero Sandwiches
1 loaf French bread
¼ cup citrus basil pesto
Assorted lunch meats and cheeses
Lettuce
Tomatoes
Parchment paper
Twine
Slice bread down one side to open it up. Assemble sandwich by spreading pesto on one side of the bread, next layer meats, cheeses and lettuce tomatoes. Wrap the sandwich in parchment paper and secure with twine.

Citrus Basil Pesto
2 cups fresh basil leaves packed
½ cup grated parmesan cheese
½ cup toasted pistachios or pine nuts
Zest of an orange
2 tablespoons freshly squeezed orange juice
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
1 clove garlic crushed
Place all ingredients except olive oil in food processor blend until smooth. Add olive oil in a stream while processing.

Warm Potato Salad with Bacon
2 pounds potatoes peeled and chopped.
½ cup butter
4 slices of bacon cooked crisp and crumbled
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons grated onion
¼ teaspoon pepper
Salt to taste
Cook potatoes in salted water until they are tender. In a medium chefs pan brown butter removing any foam that appears. When butter is browned, add onions, bacon, mustard and vinegar and stir well. Pour liquid over potatoes toss to coat and serve immediately or at room temperature.

Fresh Mediterranean Salad
1 cup diced tomatoes
1 cup diced cucumbers
2 green onions chopped
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Toss all ingredients together and refrigerate until ready to serve.

Watermelon on Sticks
Wedges of watermelon
Pop sticks.
Insert pop stick into the bottom of each wedge of watermelon. To get picnic ready, slide the watermelon wedges into a zip top bag.

Blueberry Strawberry Shortcakes in Mason Jars
1 cup blueberries
1 ½ cup strawberries chopped
1 small pound cake or angel food cake
2 cups whipped cream
4-6 mason jars
Assemble shortcakes by layering all ingredients in mason jars, starting first with the cake, followed by fruit and cream, repeat until jars are full.

A Taste of Paris

eiffel
Is Paris calling your name?
Journey with me to the city of lights for a unique culinary experience.
Join me July 10th or July 24th 7:00-8:30 for an information session
A Taste of Paris, April, 2015
You will be served a glass of French Champagne, Gourges and chocolate truffles as we discuss in detail the culinary adventure of a lifetime. The session is FREE, for reservations contact Lorie 2145 551 9630 or email loriefan@tx.rr.com
paris vegetable market
Just a tidbit…
You will take hands on cooking classes in tried and true gourmet cooking schools in the heart of Paris. You will learn to craft croissant, pain chocolate, sauces and desserts. You will taste as you tour the food markets of Paris; enjoy champagne and chocolate tastings. You will dine as the locals do on authentic French country classics.
Tea at Laudree is an unforgettable way to spend an afternoon. You will explore the kitchen shops of Paris for treasures to return with like tart shells, Mauviel copper pots, French white crockery and Madeline pans.
Sightseeing is an important component of this holiday you will tour the Louvre and all the major sights in Paris. This portion of the trip will be personalized for the group.

Like Audrey Hepburn said “Paris is always a good idea”

FREE Demo Oil & Vinegar!

Stop by and see me at Oil & Vinegar at Waters Creek this Friday from 4:00-6:00 for a free cooking demonstration and generous tastings.
It’s all about Pasta and fantastic flavor!
Below is one of my most requested recipes from my last demonstration
at Oil & Vinegar. See you Friday!
quinoa and kale
Quinoa and Kale
1 tablespoons olive oil
1 large shallot finely minced
3 cups cooked quinoa
2 packed cups kale finely chopped
1 jar Pesto Alla Genovese
½ jar Pomodori sun dried tomatoes
½ jar green olives stuffed with feta
½ cup golden raisins
½ cup pumpkin seeds
Salt to taste

In a large chefs pan heat oil and cook shallot until it begins to brown about 5-6 minutes. Stir in quinoa, pesto, tomatoes, olives, raisins and seeds and heat through. Add Kale and cook an additional 5 minutes to warm and soften kale.

Salmon with Spinach and Orzo

The Alaskan salmon season is underway and I’m craving one of my classics, Salmon with Spinach and Orzo. Check out the video I did with Zoës Kitchen and make it for your crew tonight!

Salmon with Spinach and Orzo
1 tub Zoës Orzo Tabouli
6 cups fresh spinach packed
½ cup Kalamata olives
1 ½ pounds wild salmon fillet
2 lemons juiced and zested
2 cloves garlic pressed
4 tablespoons olive oil
2 tablespoons fresh mint finely chopped
Salt and pepper to taste

Preheat oven to 375 degrees. In small bowl combine garlic, lemon juice and zest, olive oil, salt and pepper and whisk vigorously. Pour half of the mixture over the salmon and place it in the oven to roast for about 15-22 minutes, dust with mint when it comes out of the oven. In a separate bowl, toss spinach and olives with remaining dressing until well coated. Add Orzo Tabouli and mix gently. Serve spinach salad as the base for salmon fillets. Serves 4

Father’s Day Feast

Father’s Day is this Sunday and like many of you I will be hosting my family for a yummy meal of dude food. This year we agreed that we would do chick food on Mom’s Day; cute sandwiches and fluffy salads and when Dad’s Day rolled around we would treat them to the heavier fare guys love so much. It is a busy weekend as always so we are keeping it simple with Steaks and Bakes with my dads favorite Strawberry Salad with Sweet and Spicy Pecans. Try it this year, and it may become YOUR new favorite!
P.S. The pecans are great for snacking too!
strawberry-salad-2
Yummy Strawberry Salad
Salad

Romaine lettuce
1 cup of ripe strawberries washed and cut into pieces
1 package of Ramen noodles
2 tablespoons Butter

Break Ramen noodles into small pieces and brown in skillet with butter, discard flavor packet. Prepare lettuce. Add strawberries, Ramen noodle, pecans and dressing.

Salad Dressing
3/4 cup olive oil
1/3 cup sugar
¼ cup red wine vinegar
3 tablespoon soy sauce
Salt and pepper to taste

Shake ingredients until well blended.

Sweet and Spicy Pecans
2 cup whole pecans
tablespoons butter
1/3 cup brown sugar
1 tsp paprika
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cayenne pepper
¼ cup apple cider vinegar

Brown pecans in butter in a large skillet. Add sugar and spices reduce heat and mix until pecans are coated. Add vinegar to mixture. Mix on low heat until the moisture is evaporated. Line a baking sheet with a silpat and spread out pecans. Bake at 350 for 3-7 minutes until golden brown and pecans are not sticky to the touch. Remove from oven and let cool.

Kids LOVE Cherry Crumble

IMG_1548
Get in the kitchen with your children TODAY to make my yummy Cherry Oat Crumble, you’ll be glad you did!

Let’s COOK in JUNE! Only 3 classes to choose from, register your kids TODAY!
KIDS SCIENCE, IT’S BREAKFAST FOOD! Ages 4-7

June 18th 12:30-3:00
DOZENS OF CUPCAKES! Ages 7-13

June 24th-June 26th 11:00-2:00

COOKING FOR REAL Ages 10-15
3 Day cooking camps for kids that want to learn how to COOK FOR REAL!

Cherry Oat Crumble
Fruit

6 cups frozen cherries
1 teaspoon vanilla
3/4 cup sugar
¼ cup flour

Crumble
1 cup flour
½ cup oats
1/3 cup sugar
¼ brown sugar
1 stick unsalted butter
½ teaspoon salt

Preheat oven to 350 degrees. Place cherries in a bowl, add sugar, flour and vanilla and stir well. Pour fruit mixture into a deep 9 inch pie plate. For the crumble, combine, flour, sugars, and salt in a food processor and mix well. Add oats and butter that has been cut into chunks and process until mixture looks like peas Sprinkle evenly over the fruit and bake for 40-45 minute until fruit is bubbly and crust is browned.

Cook Once Eat Twice!

http://www.myfoxdfw.com/video?autoStart=true&topVideoCatNo=default&clipId=10217953#.U4kBUtCq4to.wordpress

Cook Once Eat Twice to save time and money! Plan your meals for the week based on the protein that is on sale. Cook a double portion of the meat and reserve it for a second meal. You will cut time in the kitchen by a mile and still have delicious dinners! Try it TODAY!

Crispy Almond Crusted Chicken
4 boneless skinless chicken breasts
½ cup panko bread crumbs
1 cup almond flour or almonds that have been processed
1 teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon dried dill
¼ cup butter melted
Salt and pepper

Preheat oven to 350 degrees. Place chicken breasts in a zip top bag and pound until they are ¾ of an inch in thickness. Mix all ingredients except butter in a bowl or plate. Dip each chicken breast in butter and then into the almond mixture. Place chicken on a baking sheet and bake until golden brown and crispy about 25-30 minutes.

Quinoa Chicken Stir Fry
2 cups prepared quinoa
1-2 almond crusted chicken breasts, sliced in ½ inch pieces
2 tablespoon olive oil
1 tablespoon Worcestershire sauce
¼ cup soy sauce
2 cloves garlic pressed
½ teaspoon crushed red pepper
1 onion cut into wedges
1 red bell pepper cubed
1 bunch broccoli cut into florets
1 cup peas
Salt and pepper to taste

Heat olive oil in a skillet over medium high heat; add onions, garlic, Worcestershire sauce, soy sauce and crushed red pepper and cook for about 2 minutes, add remaining vegetables and chopped up chicken and cook for another couple of minutes. When vegetables are tender crisp, add quinoa, toss and serve.

Recipes compliments of Lorie Fangio http://www.loriefangio.com

Tune in and SIGN UP!

me and fox crew
Tune in to Good Day Dallas Fox 4 KDFW tomorrow morning around 8:40 to see me preparing Cook Once Eat Twice, Almond Crusted Chicken for meal #1 and Chicken and Quinoa Stir-fry for meal #2. Look for recipes to be posted around 9:30 tomorrow!

Sign your children up for a cooking class this summer and scroll to the bottom for adult classes offered.
June 18 10:00-11:30
KIDS SCIENCE, IT’S BREAKFAST FOOD! Ages 4-7
Little kids do big things in the action packed, science oriented class. Each recipe will be made from scratch as we explore science in the kitchen and the payoff… Yummy morsels to munch! The fun will start as we make omelets in a jar using hot water, kids will be amazed to see them cook right before their eyes. We will learn about yeast in breads as we watch 1 enormous cinnamon roll rise to fantastic heights. We will talk about heat and how it affects foods as we prepare pudding from scratch that will be crafted into delicious fruit parfaits. WE will use the freezer to make strawberry pops. Kids will delight as we craft a celery rainbow. For a take home treat we will explore how butter creates flaky layers as we prepare lemon blueberry scones. A scientific time will be had by ALL! Register by email loriefan@tx.rr.com or call/text 214 551 9630 $26.00

June 18th 12:30-3:00
DOZENS OF CUPCAKES! Ages 7-13
There is nothing better than a sweet moist cake topped with clouds of fluffy frosting…unless you have tons of sweet cakes! The cooking school will turn into a cupcake factory as we craft the most delicious cakes on earth, each with a unique garnish. Student will take home 4 delicious cakes to be sampled by their families! The fun will start with savory Mexican corn cupcakes stuffed with chicken and cheese, then we will turn out attention to the sweet stuff; classic red velvet cupcakes with cream cheese frosting, creamy mint chocolate chip with chocolate buttercream frosting, dreamy lemon blueberry cupcakes with blueberry buttercream frosting, decadent chocolate cupcakes with salted caramel frosting, Tangy orange cream cakes stuffed with cream filling and topped with a yummy glaze and last but not least, outrageous cinnamon cupcakes with cinnamon cream cheese frosting. A sweet time will be had by all. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $30.00

June 24th-June 26th 11:00-2:00
COOKING FOR REAL Ages 10-15
3 Day cooking camps 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, 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.
*Included in the price of this camp is food to be taken and shared EACH DAY with family members.
Let your kids do the cooking 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
The fun will start with fantastic blueberry cream cheese yeast rolls
Satisfying Lasagna made in Mason jars!
Veggie skewers with creamy dressing
Tender and juicy marinated pork chops with peach salsa
Yummy scalloped potatoes
Creamy and delicious Reece peanut butter dip

*Dreamy double chocolate cupcakes with fluffy chocolate buttercream frosting (Take home)
DAY 2
Fluffy Mason jar omelets
*Delightful cranberry orange scones (take home)
Yummy sandwich pastry that is baked to a golden brown stuffed with turkey and cheese
Sweet homemade cinnamon applesauce
Amazing chicken tacos severed with ranch slaw
Fabulous cheese cake stuffed strawberries
Cookies and milk take on a whole new meaning with this NY sensation Chocolate Toffee Cookie Shooters
DAY 3
Fun and fantastic breakfast pizzas
We will set up a build your own quesadilias bar complete with grilled veggies
The best guacamole ever! Served with corn chips
*Satisfying chicken and green chili soup (take home)
Just for fun we will make creamy mac and cheese from scratch!
Ooey Gooey banana chocolate empanadas

July 9th 10:00-11:30
PICNIC TIME! Ages 4-7
Get ready for a picnic! After preparing a feast we will spread out a blanket (weather permitting) and enjoy our picnic on the lawn! The fun will begin as we fill our basket with beautiful blue cloud parfaits, pretty and tasty rainbow fruit skewers, and layers and layers of colorful goodness for our salad in a jar. Kids will roll their own yummy wrap sandwiches and for dessert, decadent homemade brownies that can be wrapped to go in parchment paper. Children will delight in preparing their take home treat, pretzel bird’s nest complete with eggs. A picnicy time will be had by all! Register by email loriefan@tx.rr.com or call/text 214 551 9630 $26.00

July 9th 12:30-2:30
KITCHEN ART Ages 7-13
Kids will have a great time in the kitchen creating artful designs with food. The fun will begin as we create a lunch of bagel and cream cheese sandwiches with vegetable faces. For our beverage we will set up and enjoy a rainbow cool aid bar where kids can craft their own flavors. We will make a huge sunflower cookie cake, almost to pretty to eat and chocolate of course! Kids will craft paper cones, the perfect holder for our delish confetti snack mix; we will prepare sweet sugar cookies and turn them into tacos to be stuffed with fruit and whipped cream for an outstanding treat. Kids will create tiny bumble bee’s using chocolate and almonds; this will make the perfect garnish for our bumble bee cupcakes. Beautiful blue cloud parfaits will be dreamy and for a take home treat, kids will craft chocolate birds’ nests in a spoon. Art is fun! Register by email loriefan@tx.rr.com or call/text 214 551 9630 $28.00

July 15-17th 11:00-2:00
COOKING FOR REAL Ages 10-15
3 Day cooking camps 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, 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.
*Included in the price of this camp is food to be taken and shared EACH DAY with family members.
Let your kids do the cooking 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
The fun will start with yummy eggs baked in crispy hash brown cups
We will have some fun as we prepare sandwich torpedoes stuffed with yummy goodness
*Scrumptious herbed cheese bread (take home)
Tender honey mustard pork served with
Sweet cinnamon glazed carrots and
Just for fun, we will set up a mashed potato bar so everyone can concoct their own blend.
Kids will love s’mores cupcakes baked in Mason jars made with
Fresh homemade marshmallow cream
DAY 2
We will start the day with my famous banana bread baked in Mason jars for extra moistness
Cool and refreshing fruit slushes
Tangy and delicious BBQ pork pizzas
Creamy amazing chocolate mint truffles (take Home)
Destined to be a family favorite recipe yummy chicken stroganoff served with
Crispy salad with orange vinaigrette
We will make peach cobbler with fresh fruit right off the trees for an amazing and satisfying dessert
DAY 3
Kids will flip for tender cream cheese pancakes
Crispy tostado taco salad will be a hit
*Creamy spinach pesto pasta is an amazingly simple truly delicious meal (take home)
Sweet and tangy lemon cupcakes will be a class favorite
Kids will have a blast crafting positively lifelike meringue mushroom cookies

YOUNG ADULT COOKING FOR REAL Ages 16 and up
July 16th-17th 6:00-8:30
Ages 16-21
In this hands on 2 day cooking workshop we will cover cooking basics using all fresh food. How to prepare and handle meat so that it turns out tender and juicy every time, how to choose and use produce to make the most of your grocery dollar, baking 101, sauces and simple advice to make sure your food is always flavorful and delicious. An equipment list will also be provided. This class will offer lots of latitude to accommodate specific tastes. *Protein-Juicy Pork Chops with Peach Salsa, The best Burger Slider on Earth and Taste tingling Honey Mustard Chicken
*Pasta- Fresh homemade sauce with garden fresh tomatoes and Fresh Basil Pesto
*Potatoes-Ultimate Au gratin Potatoes, Fabulous Cream of Potato Soup
*Vegetables-Various cooking methods explored including steaming, roasting we will prepare fresh green beans, broccoli, cinnamon carrots and sautéed kale.
*Salads- Homemade dressings, Strawberry Vinaigrette and Creamy Ceasar
*Breads- Homemade yeast bread with freshly churned butter and my signature Popovers with Raspberry Butter
*Desserts- Banana Pudding made with pudding from scratch and The Best chocolate Brownie ever
Class fee is $99.00. To register call TODAY 214-551-9630 or email loriefan@tx.rr.com

July 23rd 10:30-11:00
BUDDING BAKERS Ages 4-7
Little kids really can bake! Children will have a ball as we create bakery treats to gobble up! The fun begins as we prepare yummy pizza pockets. Children will love creating delicious and cute mini cherry pies; yummy cinnamon money bread will delight the group along with pretty brownie shortcakes on a stick. The take home treat will be rainbow cupcakes with buttercream frosting and sprinkles. A sweet time will be had by all. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $26.00

July 23rd 12:30-2:30
BAKE SHOP TREATS Ages 7-13
Kids love to bake and they will have a blast as we bake our hearts out in the super fun class. We will start the fun as we prepare savory pizza pinwheel pops not to be out done by sensational chicken pies on a stick, both pretty enough for a bake shop window. Next, the sweet stuff! We will make fantastic red velvet cake balls stuffed with a smidge of cream cheese frosting and dipped in white chocolate. Next, kids will have a ball as we craft cute as pie cherry pies in mason jars. Baking in jars is the hottest trend so we will keep it going with delicious cinnamon monkey bread baked in jars. We will prepare chocolate cookie cups to create adorable ice cream sundaes and last but not least, our take home treat will be a nod to the long winter with a darling melted snowman cookie. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $28.00

July 30th 11:00-2:00
COOKING FOR REAL FRENCH STYLE Ages 10-15
Kids really can make delicious French food and they will prove it in this entertaining class. The fun will begin with light as a feather breakfast crepes stuffed with strawberries and cream and or chocolate ganache. We will learn the art of making crispy crusted French bread served with butter, Oui Oui! We will prepare the classically French quiche Lorraine stuffed with cheese and ham, served with a bistro salad with strawberry vinaigrette. Kids will have a great time learning to make a beautiful apple tart complete with fresh pastry cream. We will use some of that cream to stuff our mini decadent chocolate éclairs. A Frenchy good time will be had by all. Register by email loriefan@tx.rr.com or call/text 214 551 9630 $34.00

August 5th-7th 11:-2:00
COOKING FOR REAL Ages 10-15
3 Day cooking camps 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, 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.
*Included in the price of this camp is food to be taken and shared EACH DAY with family members.
Let your kids do the cooking 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
Oh la la we will set up a Belgian waffle bar and learn the proper technique for the perfect waffle
*Kids will have a blast making strawberry jam to share with their families (take home)
Juicy almond crusted chicken served with
Crispy and satisfying potato cakes and
Super fun to serve Ceasar salad shooters
Kids love my perfect chocolate chip cookie!
DAY 2
We will start the day off right with ham and egg Panini
Delicious chewy apricot oat bars will be a hit
We will prepare marina sauce from GARDEN FRESH TOMATOES for unbelievable flavor to be served with
Toasted ravioli and to be taken home with
*Build your own bruschetta (take home)
Strawberry shortcake in a Mason jar will be a family favorite
Oreo cookie chocolate bark will be loved by all
DAY 3
Banana muffins are an amazing way to start off the day
We will dive right into burger sliders (take home) served with
Yummy baked beans
Kids will love making and eating delicious chicken pot pie
Rocky road candy will be made for bumpy sweet good ness.
We will make 7-up bread just for fun

August 13th
ANIMAL KINGDOM Ages 4-7
Kids will have a great time in the class as we take an artistic approach to food. We will craft food that resembles animals and have a great time gobbling it up! We will start the fun as we create butterflies and caterpillars from fruits and vegetables. We will make our own lunch a sandwich that looks like a fish. Snails are as much fun to make as they are to eat…when they are made of apples and worms are yummy too when they are made of grapes! Kids will love making a cookie cake that resembles a goldfish bowl and for take home treats kids will make a bird nest cookie and an edible ant farm! Register by email loriefan@tx.rr.com or call/text 214 551 9630 $26.00

August 13th
KIDS FAVORITE SNACKS Ages 8-14
Kids are hungry, so they need to learn to make their favorite snacks and in this fun class, they will do just that. Kids love to dip everything in ranch dressing so we will start our day learning how to make it from scratch, we will have veggies to dip and we spend the day cooking. Homemade pizza dough and homemade sauce go together to create the most delicious pizza. Next we will move on to crunchy pan cooked chicken nuggets. Mexican chicken empanadas are sure to be a favorite meal. Next we will prepare homemade granola bars, great for munching on the go and kids will love making and eating THE PERFECT chewy sugar cookie. Kid’s favorite will surely be the frozen gummy bear pops and the take home treat will be homemade pop tarts! YUMMY! Register by email loriefan@tx.rr.com or call/text 214 551 9630 $28.00

MOM STUFF!
ADULT COOKING FOR REAL
September 18th-19th 10:30-2:00
Getting dinners on the table a challenge at your house? Come along with me in this 2 day workshop designed to help you do just that. You will walk away with an arsenal of tasty recipes guaranteed to please your family and strategies to make it happen in record time. In this hands on 2 day cooking workshop we will cover cooking basics using all fresh food. How to prepare and handle meat so that it turns out tender and juicy every time, how to choose and use produce to make the most of your grocery dollar, baking 101, sauces and simple advice to make sure your food is always flavorful and delicious. *Protein-Juicy Honey Mustard Pork Loin, Almond Crusted Chicken and Orange Glazed Salmon that melts in your mouth
*Pasta- Two versatile sauces Fresh homemade sauce with garden fresh tomatoes AND Fresh Basil Pesto Will translate into 3 dinner options
*Potatoes-Ultimate Au gratin Potatoes, Fabulous Cream of Potato Soup
*Vegetables-Fresh is best and we will cover various cooking techniques to make veggies taste their best! Including green beans, cinnamon carrots
and sautéed kale.
*Salads- Homemade dressings, Strawberry Vinaigrette and Creamy Ranch
*Breads- Homemade yeast bread with freshly churned butter and my signature Popovers with Raspberry Butter
*Desserts- The Best chocolate Brownie ever and Apple Crumble
Class fee is $115.00 To register call TODAY 214-551-9630 or email loriefan@tx.rr.com

Coming in October
Girls Night In
October 9th

French Food Workshop
October 23rd

Recipe for Juicy Chicken

Tired of the same old chicken? try my moist juicy almond crusted chicken this week and you will get rave reviews from YOUR family!
Almond-Crusted Chicken
Almond Crusted Chicken
4 boneless skinless chicken breasts
1/2 cup flour
2 eggs slightly beaten
1 tablespoon water
½ cup Panko bread crumbs
1 cup almond flour or almonds that have been processed
¼ cup Parmesan cheese finely grated
1 teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon dried dill
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper

Preheat oven to 350 degrees. Place chicken breasts in a zip top bag and pound until they are ¾ of an inch in thickness. Set up mixing station by placing flour in a plate, mix eggs with water in a shallow bowl and combine the following in a second plate, bread crumbs, almond flour, Parmesan cheese, parsley, and spices. Salt and pepper chicken breasts well. Dredge chicken into flour, egg and then almond mixture. In a chefs pan heat butter and olive oil until bubbling, place chicken in to a chefs pan and cook until golden brown, about 3 minutes, turn chicken and cook for 3 more minutes and then place into the hot oven to finish cooking, about 10-12 minutes.

Quinoa and Kale

quinoa and kale
Quinoa, pronounced Keen-wa, and Kale is one of my most requested recipes. Quinoa is an interesting food, a seed that has all 8 essential amino acids, what does that mean? It is a complete protein making this a perfect meal for vegetarians. Believe it or not this healthy dish is wildly additive so be sure and make enough for leftovers!

Tip: Rinse quinoa with water before cooking in chicken stock for delicious flavor.

Quinoa and Kale
2 tablespoons olive oil
1 shallot finely minced
3 cups cooked quinoa
1 cup fresh or frozen corn
2 cups kale finely chopped
1/3 cup prepared pesto
1/3 cup pumpkin seeds
1/3 cup dried cherries
Salt to taste

In a large chefs pan heat oil and cook shallot until it begins to brown. Stir in quinoa and corn until very hot. Stir in Kale and cook until heated through. Remove from heat add pesto cherries and pumpkin seeds, mix well and serve.