Tune in to Eye Opener

chocolate dipped strawberries

Chocolate and fruit, the perfect combination.  Hilary Kennedy from Eye Opener on CW33 was in my kitchen a few days ago creating some of the the most rewarding Valentines on earth.  We made rich dark chocolate enrobed frozen bananas dusted with peanuts, fresh juicy strawberries dipped to perfection and drizzled with a little white chocolate garnish and last but not least dried apricots take on new meaning when coated in white chocolate.  They were all fantastic.

Tune into tomorrow morning to see the fun from 4:00 am to 7:00 am

And consider crafting chocolate dipped fruit for YOUR Valentine!

Chocolate Dipped Strawberries

1 pint fresh strawberries

1 ½ cups dark chocolate chips, 60% cocoa

¼ cup white chocolate chips

Wash and thoroughly dry berries.  Refrigerate berries so that they are cold when dipping.  Melt dark chocolate in the microwave in 30-second intervals stirring each time until chocolate is smooth. Dip chilled berries into chocolate and place them on waxed or parchment paper.  When chocolate is set, melt white chocolate in the same manner as dark.  Pour melted white chocolate into a zip top bag.  Clip the end with scissors making a small whole in the bag and drizzle strawberries with white chocolate.  Serve within 4 hours.

White Chocolate Dipped Apricots

1 cup white chocolate chips

1 ½ cups dried apricots

Melt white chocolate in the microwave in 30 second intervals stirring in between.  Line baking sheet with waxed or parchment paper.  Dip each apricot halfway into the white chocolate.  Lay apricots onto a baking sheet lined with waxed paper until the chocolate sets.

Frozen Banana Pops

3 ripe bananas

1 ½ cups 60% cocoa chocolate

¼ cup chopped peanuts

12 pop sticks

Cut each banana into 4 chunks.  Push pop stick into each banana chunk.  Freeze bananas.  Melt chocolate in the microwave in 30 second intervals stirring in between.  Dip frozen bananas into chocolate and place on waxed paper lined baking sheet.  Sprinkle each dipped banana with peanuts.  Store banana pops in the freezer.

 

 

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Barrel of Chocolate!

 

barrel choclate 2IMG_5844My family and friends know I am crazy for chocolate.  Over the holidays I was lucky enough to receive several beautiful boxes of chocolates.  I am only one person so gobbling all of  them myself is out of the question!  I decided to share my goodies by placing all of the remaining pretty little  bon bons in a crystal biscuit barrel.  Look how cute it is…so inviting.  If you have leftover holiday chocolates or want a precious presentations for the ones you are sure to receive in a few days, try this at your house. Enjoy!barrel chocolate 1IMG_5846

Join me for

Lunch and Learn, Best Dishes from the Mediterranean Coast

Friday, February 19th from 11:00-1:00  1 SPACES OPEN!

Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!  Inspired by my recent trip to Nice and the neighboring Mediterranean coastal towns, I have put together an eclectic menu of fabulous recipes sure to satisfy.  We will tempt our taste buds with 2 starters, Sundried Tomato Tapenade and Tangy Herbed Feta dip served with homemade pita chips.  We will move to a mouthwatering Cucumber, Tomato, and Fennel salad followed by the irresistible Bacon Olive Caramelized Onion Pissiderie.  We will prepare the perfect Herb Roasted Chicken with capers and unbelievable roasted potatoes.  Whitefish Putinesque will make your taste buds sing!  For a sweet finish we will prepare almond shortbread topped with mascarpone cream and Chocolate Ganache.  I can’t wait to get you in the kitchen!  Class Fee $52.50

 

 

 

 

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February is the Month for Chocolate!

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February is the month we Americans treat those we love to chocolate.  In France, they take their obsession with chocolate very seriously and indulge YEAR ROUND! This photo was taken on A Taste of Paris 2015 in the Laduree Chocolate shop; a location devoted completely to chocolate including topiaries made entirely of this rich confection.  I wanted one of everything!

I will be sharing some of my favorite chocolate recipes and ideas over the next few weeks, I hope you indulge in my rich dark chocolate brownies AND consider joining me for my BUBBLE Party on March 17th, we’ll be making chocolate cups stuffed with fluffy ganache!

It’s a BUBBLE Party! Thursday, March 24th 6:30-8:30  If you love bubbles, you are going to adore this class.  Three of my favorite, affordable brute sparkling wines will be tasted; the equivalent of 2 flutes each will be served as we prepare tasty tidbits that pair beautifully with bubbles.  The effervescence will begin with fabulous Eggs Benedict with Avocado Hollandaise Sauce.  Sensational Fontina Artichoke and Mushroom Pizza will be enjoyed by all.  We will top grilled polenta with Ratatouille, slow simmered for jam packed flavor.  Tangy Goat Cheese Bruschetta topped with Heirloom tomatoes and balsamic reduction will be a tasty bite.  Elegant tidbits like crunchy cucumbers topped with smoked salmon and dill and melon wrapped in prosciutto pair wonderfully with bubbles.  We will craft rustic Frangipane and Apricot Tarts and Dark Chocolate Cups stuffed with fluffy Ganache for a sensational sweet ending.  Class Fee $58.00

brownies1

Homemade Brownies

¾ cup butter

1 ½ cups sugar

¾ cup flour

¾ cup dark unsweetened cocoa powder

3 eggs

½ teaspoon salt

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans

 

Preheat oven to 325 degrees.  Spray a 9×13 glass baking dish with non-stick cooking spray.  Melt butter in a microwave safe bowl.  Add cocoa powder to melted butter and mix well.  Stir in sugar and then eggs.  Add flour salt and vanilla and mix to combine.  Add chocolate chips and nuts and spread batter into dish.  Bake for 24-28 minutes until edges are beginning to brown.

 

 

 

 

 

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Simple Salmon Dish for Dinner TONIGHT!

Join me tonight for a healthy dinner.  Pick up Zoës Kitchen Fresh Takes Orzo Tabouli and you can have dinner on the table in 15 minutes!

Salmon with Spinach and Orzo

1 tub Zoe’s 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 350 degrees.  In small bowl combine garlic, lemon juice and zest, olive oil and salt and pepper.  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

around the table orange and lighter green logo

 

 

 

 

 

 

 

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Skip Eating Light “The French Approach”

The Class Schedule for Winter and Spring is UP and Registration is OPEN!

Ready to Kick off the 2016 with a new view on food?  I challenge you to join me for a different kind of cooking class.  Instead of dieting our way back into our favorite outfits, let’s approach food in a kinder gentler manner.  I’ll share strategies and techniques and what I call the “French Approach” that really will have you looking and feeling better in the new year.    Space is limited Register TODAY by return email to loriefan@tx.rr.com or call 214 551 9630

Lunch and Learn, Skip Eating Light and Eat Right  Thursday, January 21st 11:00-1:00 OR Friday, January 22nd 11:00-1:00 2 spaces open  Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!  Skip Eating Light and Eat Right is not a starvation diet but a new approach to eating with some simple no nonsense tips for eating well in the New Year.  Each dish offers its own set of benefits, all will be discussed as we cook and EAT!  The delicious fun will start with Homemade Chocolate Almond Butter, the perfect dip for fresh morning fruit.  Next up a satisfying warm breakfast of Cinnamon Apple Steel Oat Bake gets your day off to a great start.  Zesty Chicken Lentil Tortilla Soup is a fast favorite along with crave able Quinoa and Kale a dish packed with fruit seeds and goodness.  Roasted Red Pepper Hummus is the perfect afternoon snack and so easy to keep on hand.  Orange glazed Shrimp Stir Fry will get you family to the table in a hurry.  Strawberry Yogurt Salad is delightful alongside any meal. For a dreamy sweet finish we will craft dark chocolate super bites.  I can’t wait to get you in the kitchen!  Class Fee $52.50

Slice of Heaven Cooking School Winter/Spring 2016 Schedule   

Chocolate and MORE Chocolate  Thursday, February 11th 6:30-8:30

February is the month to brush up on chocolate skills and to delight your Valentine with decadent treats.  Join me for this sinful class all about chocolate.  The fun will begin as we sip; you guessed it, Chocolate Martinis!  We will dive right into a pool of chocolate and you will learn to temper the old fashioned way as we craft our Strawberry Coconut French Chocolate Bark.  Creamy Dreamy Chocolate Parfait cups will have a dark cookie crust and be topped with piles of Chantilly cream; we will top them off with gorgeous chocolate curls made with a foolproof technique.  Gooey Chocolate Almond Blonde Bars will amaze along with sensational Chocolate peppermint brownies.  Black and White Shortbread Hearts are a classic this time of year.  We will make hand dipped sumptuous Grand Mariner French Truffles and last but not least milk chocolate and peanut butter come together for a Rocky Road sensation!  Chocoholics Rejoice!  Class Fee $58.00

Lunch and Learn, Best Dishes from the Mediterranean Coast

Friday, February 19th from 11:00-1:00

Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!  Inspired by my recent trip to Nice and the neighboring Mediterranean coastal towns, I have put together an eclectic menu of fabulous recipes sure to satisfy.  We will tempt our taste buds with 2 starters, Sundried Tomato Tapenade and Tangy Herbed Feta dip served with homemade pita chips.  We will move to a mouthwatering Cucumber, Tomato, and Fennel salad followed by the irresistible Bacon Olive Caramelized Onion Pissiderie.  We will prepare the perfect Herb Roasted Chicken with capers and unbelievable roasted potatoes.  Whitefish Putinesque will make your taste buds sing!  For a sweet finish we will prepare almond shortbread topped with mascarpone cream and Chocolate Ganache.  I can’t wait to get you in the kitchen!  Class Fee $52.50

It’s a BUBBLE Party!  Wednesday, March 16th 6:30-8:30

If you love bubbles, or just need some girl time you are going to adore this class.  Three of my favorite, affordable brute sparkling wines will be tasted; the equivalent of 2 flutes each will be served as we prepare tasty tidbits that pair beautifully with bubbles.  The effervescence will begin with fabulous Eggs Benedict with Avocado Hollandaise Sauce.  Sensational Fontina Artichoke and Mushroom Pizza will be enjoyed by all.  We will top grilled polenta with Ratatouille, slow simmered for jam packed flavor.  Tangy Goat Cheese Bruschetta topped with Heirloom tomatoes and balsamic reduction will be a tasty bite.  Elegant tidbits like crunchy cucumbers topped with smoked salmon and dill and melon wrapped in prosciutto pair wonderfully with bubbles.  We will craft rustic Frangipane and Apricot Tarts and Dark Chocolate Cups stuffed with fluffy Ganache for a sensational sweet ending.  Class Fee $58.00

Lunch and Learn, Southern Style  Friday, March 18th 11:00-1:00

Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!  We will get the fun started with classic Layered Cobb Salad and homemade Blue Cheese dressing!  Next up Bacon Barbeque Shrimp and Cheddar Grits, homemade sirracha barbeque sauce is jam packed with flavor.  We will try our hand at Loaded Potato Waffles and Sautéed Collard Greens. No respectable southerner would be set for dinner without a casserole, Creamy Chicken and Wild Rice will fit the bill!  Just in case we need a party dip, we will try Beer Cheese Dip!  To round out our menu we will be preparing Bourbon Banana Cake AND ooey gooey Red Velvet Bars.  Yes ma’am!  Class Fee $52.50

Lunch and Learn, Fresh is BEST!  Friday, April 1st 11:00-1:00

Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!  We will focus this month on FRESH food flavor combinations that make the taste buds tingle!  The scrumptious journey begins with Salmon Salad, an unbeatable combination of avocado and grapefruit and Roasted Red Pepper Cheddar Scones.  Next up and one pot wonder, Balsamic Chicken with Mushrooms and green beans will really hit the spot.  We will make 2 sensational sides Green Romesco fresh Corn and Baked Seasoned Sweet Potato Fries with cinnamon dipping sauce, oh my!  Taste awakening 3 Tomato Pesto Pasta Salad is out of this world. We will have a sweet ending of Lemon Soufflé Pudding Cakes, fresh really is BEST! Class Fee $52.50

Ultimate Appetizers  Thursday, April 7th 6:30-8:30

Come to a cooking class that’s like throwing a party without the work!  Join me in the kitchen to concoct crave able appetizers that look more completed than they are.  Enjoy my fabulous most request Blood Orange Martinis while we prepare an appetizer feast.  Join in the action or just sit back and watch the show!  We will get the party started with unbeatable Bloody Mary Salad Shooters.  Next up, ultimate Double Roasted Smashed Potatoes with Shallot Cream; cucumber and dill work together to form the perfect nest for our shrimp appetizer.  Everything is better with bacon and that holds true for our Candied Bacon Wrapped BBQ Chicken bites, oh yes!  Buttered Pecan Cherry Compote is the perfect topping for a lovely wedge of brie.  Beef and Blue Cheese Crostini is quite possibly the perfect bite!  Savory Herbed pull apart bread is outstanding.  To finish us off we need a few sweets; pretty crisp Lemon Shortbread enrobed in white chocolate and last but never least Dark Chocolate Dipped Strawberries.  Grab a friend and come on, it is the perfect evening out!  Class Fee$58.00.

Girls Night In, It’ Time for a Break  Thursday, May 16th 6:30-8:30

Grab a girlfriend or two and Join me in the kitchen for a night of fun.  We will concoct crave able appetizers while sipping a fresh French Presse, the latest craze in Paris.  Sit back and enjoy the show or join in the fun for an unforgettable evening.  We will start the menu off with gorgeous Seeded Lavash and Cream Cheese Crab Dip, always a favorite.  Next up, Corn Cakes topped with roasted tomato topping, delish!  We will prepare homemade Jalapeño Jelly to be used on our ultimate Ham and Cheddar Panini.  We will Cinnamon Candied Bacon will be the centerpiece of our BLT plus avocado lettuce wraps.  To keep the fresh flavors coming, we will stuff Campari Tomatoes, Caprese style.   Apple Pecan Brie Bites will delight the pallet!  For a sweet finish we will prepare refreshing Grown Up Mint Chocolate Chip Ice Cream Bars and Apricot Ricotta and honey bites.   Class Fee $58.00

To Register email loriefan@tx.rr.com or Call/text 214-551-9630

 

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Parisian Picnic

Parisian picnic

Click HERE to watch the segment!

Join me for a Parisian Picnic!  Tune in to Eye Opener on CW33 in the morning sometime between 5:00 and 8:00 am  to see me creating one of my favorite Friday night dinners!  Parisian Picnics are a great way to shake up your routine.  Below you will find the fabulously simple Cheese Souffle to get you started.

Artichoke Cheese Soufflé Bake

2 8 ounce packages of cream cheese

1 cup of grated parmesan cheese

1 cup of mayonnaise

1 cup chopped frozen artichoke hearts

½ cup red pepper chopped

 

Preheat oven to 400 degrees.  Mix together cream cheese, mayonnaise and parmesan cheese until well blended.  Fold in vegetables and bake in a soufflé dish for 25-30 minutes or until bubbly and slightly browned.

 

 

 

 

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