Mediterranean Flavors at Oil & Vinegar Friday

pasta-salad-ay-1875654-lStop by Oil & Vinegar at Waters Creek in Allen this Friday, from 4:00-6:00 to see me demo 3 fantastic recipes highlighting Mediterranean flavors. The best part will be taste testing!

Fall and Holiday classes have been filling so fast, I have added a few additional titles, a second date for French Food Workshop and Holiday Entertaining complete with a yummy cocktail! Sign up today!

French Food Workshop Part I October 30th 6:00-9:00
Join me in this entertaining hands on cooking class as we explore regional French cuisine. Making French classics does not have to be difficult and after studding cooking in Paris, many tips and trick will be shared. We will begin with Fromage Soufflé, cheese soufflé; students will be amazed to see just how high they will rise. Rich French Onion Soup is always a savory favorite. Traditional Coc au Vin is delicious and satisfying especially when served with creamy and delicious Tartiflette, a potato and cheese dish coming from the French Alp’s region. Flavorful Whitefish Meuniere will truly become and family favorite especially when paired with traditional taste tingling Ratatoulle. Of course we need to prepare desserts we will start the fun with time honored Crepe Suzette and for the icing on the cake…Chocolate Almond Dacquoise, this delicate delectable dessert will make you say oh la la for sure! Class size is very limited, fee $58.00 To register email loriefan@tx.rr.com or call/text 214 551 9630

Holiday Entertaining in Style November 13th 6:30-9:00
Attend my holiday entertaining class and you will be enticed with an array of sumptuous savory and sweet tidbits. Learn tried and true tricks for easy entertaining including time saving techniques, fluffing your buffet, food as the centerpieces and more along with sensational recipes. Sip on a Crimson Crush, our signature martini loaded with pomegranate and grapefruit, so refreshing while we prepare and taste holiday favorites. Join in the cooking process or sit back and watch the show. We will start the fun with Gorgeous Brie En croute with apples and walnuts, scrumptious Shrimp and Dill in cucumber cups will pack a delightful punch of flavor. Darling Chicken and Waffle Sliders with honey mustard sauce will surely be a hit with everyone. Focaccia bread is tender and satisfying especially when served with taste tingling Tomato Jam. Blue Cheese, Pecans and Endive come together in a show stopping dish that is easy to make. For a sweet finish we will prepare silky Caramel Dip served with apple wedges and creamy dreamy mini Crème Brulee Entertaining has never been more fun! Class fee $55.00. To register email loriefan@tx.rr.com or call/text 214 551 9630

Bountiful Banana Bread

banana bread
It warmed my heart this weekend when my daughter, whose off at college, sent me a picture of the banana bread she baked to share with her roommates. It was like a little hug bringing us close together again even though there are many miles between us.
The recipe she used is the same one I made for my children when they were little lovingly shared by my mother in law. Three generations baking banana bread makes this recipe extra special!
I have always been a firm believer in adding nuts to banana bread, however, tested both ways, I really think this one is better without!
Make some for your kids TODAY and create those lifelong family connections!
Bountiful Banana Bread
1 stick of butter melted
3 cups sugar
3 eggs
7 ripe bananas mashed
½ cup applesauce
½ teaspoon salt
4 ½ cups flour
3 teaspoon baking soda
1 ½ cups sour cream
2 teaspoons vanilla

Preheat oven to 300 degrees. Mix melted butter, sugar, eggs, mashed bananas, sour cream, applesauce and vanilla until smooth, add flour soda and salt. Bake in 3 9×5 loaf pans for 1 hour.

Pork Loin 2 Ways

Citrus Marinade Pork Loin
Juice and zest of one orange
1 garlic clove crushed
2 tablespoons Worcestershire sauce
¼ cup olive oil
¼ cup brown sugar
1 tablespoon teriyaki sauce
1 teaspoon dried mustard
½ teaspoon dried ginger

Mix ingredients in a zip top bag, add pork loin and let marinate in the refrigerator for 2-4 hours. Preheat oven to 350 degrees. Remove meat from marinade, and sear meat on a hot grill pan. Place meat in a glass baking dish and cook for 24-35 minutes until internal temperature reaches 165 degrees.

Barbeque Pork Tenderloin Pizza
1 package prepared pizza dough or your favorite dough recipe
¼ cup cornmeal
1 precooked pork tenderloin, sliced very thin
1/3 cup sweet and spicy prepared barbeque sauce, I use KC Masterpiece Original
1 red bell pepper cut into slices
1 ½ cusp shredded mozzarella cheese
¼ cup parmesan cheese

Preheat oven to 425 degrees. Sprinkle cornmeal onto work surface and roll crust to desired size. Put prepared crust onto a baking sheet or stone and add toppings. Start by coating the crust with barbeque sauce, next add pork and peppers, sprinkle on the cheese and bake the pizza for 9-12 minutes until cheese is bubbling and crust is beginning to brown.

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!

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 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

baked-penne-out-of-the-oven
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

pasta-salad-ay-1875654-l
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!

Lorie grapefest 12
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!
GranolaBars
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.