Tune IN Tomorrow!

me and fox crew
Tune in to Fox 4 tomorrow morning around 8:30 to see me prepare two delicious dishes using pork loin. I’ll start with Citrus Marinade Pork Loin served with creamy grits and sauteed kale and I’ll use what’s left of the pork to create a second dish that rivals the first, a Barbecue Pork Loin Pizza.
To get you warmed up see my creamy grits below, a fantastic side dish that works with any protein.
Creamy Grits
2 cups yellow grits
2 cans chicken stock
2 cups milk
1 cup shredded cheddar cheese
2 tablespoons butter
salt to taste.

Bring liquid to a boil over medium high heat. Whisk grits into hot liquid slowly. Cook over low to medium heat stirring often until grits are creamy and tender. If grits become dry, add additional stock or milk. Stir in cheese and butter, mix thoroughly and serve.

Oops Girl’s Night IN is Thursday, October 9th!

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Looking for a fun way to spend a few hours with friends OR need some great new recipes for entertaining this holiday season?
Join me on October 9th for Girl’s Night IN, an entertaining class full of wonderful flavors and terrific ideas for hosting your OWN Holiday gathering. Enjoy fabulous Peartini’s while watching me prepare an appetizer feast. Join in the cooking fun if you choose or just hang in the kitchen and watch the show! We will be preparing, tender and delicious corn cakes with barbecued chicken and slaw, fluffy jalapeno yeast rolls stuffed with cheese and goodness, precious shrimp cocktail shooters with a kick, crowd pleasing caprese salad skewers with basil pesto drizzle, delectable sweet potato biscuits with ham and honey butter, and fabulous pimento cheese puffs with bacon and chives. For a sweet finish we will prepare the best carrot cake cupcakes ever and dark chocolate bon bons stuffed with fresh homemade caramel! Class FEE is $55.00. To register call TODAY 214-551-9630 or email loriefan@tx.rr.com

Girl’s Night IN!

pear martini
Looking for a fun way to spend a few hours with friends OR need some great new recipes for entertaining this holiday season?
Join me on October 11th for Girl’s Night IN, an entertaining class full of wonderful flavors and terrific ideas for hosting your OWN Holiday gathering. Enjoy fabulous Peartini’s while watching me prepare an appetizer feast. Join in the cooking fun if you choose or just hang in the kitchen and watch the show! We will be preparing, tender and delicious corn cakes with barbecued chicken and slaw, fluffy jalapeno yeast rolls stuffed with cheese and goodness, precious shrimp cocktail shooters with a kick, crowd pleasing caprese salad skewers with basil pesto drizzle, delectable sweet potato biscuits with ham and honey butter, and fabulous pimento cheese puffs with bacon and chives. For a sweet finish we will prepare the best carrot cake cupcakes ever and dark chocolate bon bons stuffed with fresh homemade caramel! Class FEE is $55.00. To register call TODAY 214-551-9630 or email loriefan@tx.rr.com

Recipe for Baked Penne with Roasted Vegetables

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Making a delicious, nutritious dinner everyone will love really can be easy!
Roasting vegetables is a great way to bring out the natural sugars in vegetables and keep all the nutrients in tact. Try my Baked Penne Pasta with Roasted Vegetables for dinner tonight, you’ll be glad you did!
Baked Penne with Roasted Vegetables
1 pound penne pasta
3 cups freshly made or bottled marinara sauce
1 cup grated provolone cheese
1 cup grated mozzarella cheese
½ cup grated parmesan cheese
¼ cup olive oil
1/2 teaspoon salt plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 red bell peppers seeded and cubed
1 yellow onion cut into ½ inch rings
2 zucchini cut into 1 inch pieces
2 yellow squash cut into 1 inch pieces
1 cup button mushrooms cleaned and quartered

Preheat oven to 450 degrees. On baking sheet toss vegetables with olive oil, salt and pepper and roast until tender about 15 minutes. Reduce oven temperature to 350 degrees. Cook penne in salted water until al dente. Drain pasta and return to pot. Toss pasta with marinara sauce and roasted vegetables. Add pasta and vegetables to a 9×13 glass baking dish and top with cheese. Bake for 20-25 minutes until top is beginning to brown.

Cooking 101…Next Week

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Feel like cooking next week? It’s not too late!
Join me with a small group for an super fun hands on workshop. After cooking up a storm each day we will sit down to enjoy a wonderful tasting session.

ADULT COOKING FOR REAL September 18th-19th 10:30-2:00 2 SPACES LEFT!
Getting dinner 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.
*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
Register by email loreifan@tx.rr.com or call 214 551 9630 Class fee is $115.00

FREE Demo Thursday!

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Come see me this Thursday at Oil&Vinegar at Waters Creek!
I will be preparing Pulled Pork Sliders with Slaw, Roasted Broccoli with sun dried tomatoes AND Pesto Panini with artichokes.
Free demo and lots of yummy samples. See you there!

Chocolate Cherry Granola Bars

Calling All MOMS! Take a little time to get your kids in the kitchen to make a yummy after school snack, my Chocolate Cherry Granola Bars, they are irresistible!
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Chocolate Cherry Granola Bars
2 cups rolled oats
1 cup ground almonds or almond flour
1 ¼ cup peanut butter
¾ cup honey
¾ cup dried cherries
1 cup semi-sweet chocolate chips
¼ cup sliced almonds

Mix all ingredients in a bowl well. Spread in a greased 9×13 baking dish and refrigerate for 1 hour before cutting into bars or squares.

Yummy Lemon Bars

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I don’t know about you but I always need something sweet and easy to take to a meeting or for a simple dessert and nothing beats good old Lemon Bars!  Try mine today for a taste tingling sensation! 

Lemon Bars 

1 cup butter room temperature

2 cups flour plus 4 tablespoons for filling

½ cup powdered sugar plus more for dusting

4 eggs

2 cups sugar

¼ cup freshly squeezed lemon juice

1 tablespoon lemon zest 

Preheat oven to 325 degrees.  Combine butter, 2 cups flour and ½ cup powdered sugar in a bowl.  Press pastry mixture into the bottom of a 9×13 glass baking dish.  Bake for 18-20 minutes.  In a medium bowl, beat eggs slightly, add 2 cups sugar, 4 tablespoons flour, lemon zest and juice, and mix well.  Pour filling over crust and bake for 20-22 minutes.  Dust with powdered sugar.  Let cool completely before slicing into bar cookies.

 

Cherries going fast!

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One of my favorite summer fruits is in full season but they won’t be for long. Get your kids in the kitchen today and bake Cherry Pies in Mason Jars, just for the sweet fun of it!
Cherry Pie Baked in Jar
4 cups fresh or frozen tart cherries pitted
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
1 Pillsbury pie crust
1 1/2 tablespoons butter, to dot
6-8 mason jars
1 tablespoon granulated sugar, to sprinkle
Preheat the oven to 375 degrees. Place cherries in medium saucepan and place over heat. Cook for 4-7 minutes until cherries have lost a lot of juice, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch. Unroll pie crust and using the lid to the mason jars cut out rounds, one for each jar. Pour ½ cup of cherry filling into each jar, top with crust, sprinkle with sugar before baking for 20-25 minutes until crust is browned.

Free Demo Friday!

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Drop by Oil and Vinegar at Waters Creek on Friday from 4:00-6:00 to see me prepare the following recipes. The best part is…you get to taste them too!
See you there!
AND Tune in Monday to Fox 4 at about 8:30 to see me prepare more great dishes LIVE!
Watermelon Salad
Greens
1 cup watermelon cut into chunks
¼ cup feta cheese crumbled
½ recipe sweet spicy pecans
½ jar mixed Provencal Olives
½ jar Marinated Artichokes chopped
¼ cup strawberry vinegar
¼ cup lemon olive oil
1 small shallot minced

To make salad dressing, combine shallot, olive oil and vinegar in a small bowl and whisk. Toss remaining ingredients in a salad bowl, toss with dressing and serve.

Sweet and Spicy Pecans
2 cups whole pecans
3 tablespoons butter
1/3 cup brown sugar
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon smoky paprika
¼ cup Marc De Champagne vinegar

Preheat oven to 350 degrees. In a large skillet, brown pecans in butter over medium heat. Add sugar, spices and toss until pecans are coated. Add vinegar to mixture, stir over low heat until the moisture is mostly evaporated. Line a baking sheet with greased foil or silpat. Pour pecans onto prepare pan and bake for 3-7 minutes until golden brown and pecans dry to the touch. Remove from oven and let cool.

Chicken On Himalayan Salt Block with Pineapple Salsa
3-4 skinless, boneless chicken breasts
1 cup pineapple cut into cubes
½ cup mangos chopped
1 bell pepper diced
3 green onions chopped
1 avocado diced
¼ cup plus 1 tablespoon Lemon Olive Oil
¼ cup White Coconut and Mango Balsamic
1 tablespoon Parmesan Blend Dipper
Himalayan Salt Block

Place salt block into a cold oven. Preheat oven to 350 degrees. Rub chicken with 1 tablespoon Lemon olive oil and then with Parmesan Blend. Place chicken on salt block and cook for 18 minutes, turn chicken and continue to cook until it is done, about 10-15 more minutes. Meanwhile, combine remaining ingredients with oil and vinegar to create a salsa. Serve a generous amount of salsa with chicken.

Stone Fruit Chutney over Brie
1 nectarine diced
½ cup cherries pitted and halved
1 plum diced
1 teaspoon sugar
½ teaspoon pepperoncini oil
1 tablespoon pomegranate vinegar
1 wedge brie
Gingersnaps or crackers

Prepare chutney by combining fruit, sugar, oil and vinegar and allow to stand at room temperature for about 1 hour. Pour over brie and serve.