Ripe and Ready Fruit on FOX

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I always have so much fun with the Fox crew!  Here is what we made today!

Enjoy!

Lorie

green salad with berries

Berry Green Salad with Raspberry Vinaigrette

1 head of romaine lettuce washed and chopped

½ cup chopped strawberries

½ cup blue berries

½ cup raspberries

¼ cup pecans

2 ounces goat cheese

Vinaigrette

¼ cup raspberries

¼ cup balsamic vinegar

1 tablespoon honey

1 shallot

1/3 cup olive oil

Salt and pepper to taste

To make vinaigrette, place all ingredients in a blender or food processor and pulse until mixed well.  Assemble salad on 4-6 plates by placing a bed of greens on each one.  Sprinkle salads with remaining ingredients and add dressing just before serving.

Pork Chops with Fruit Salsa

1 ½-2 pounds pound pork chops

Marinade

¼ cup olive oil

¼ cup Dijon mustard

¼  cup honey

1 clove garlic pressed

1 tablespoon Worchester sauce

1 teaspoon dry mustard

½ teaspoon Tony Chachere’s Creole salt

Salt and pepper to taste

Fruit Salsa

½ cup finely chopped strawberries

1 peach chopped

Corn cut from 1 ear

½ cup cherry tomatoes cut in half

1 tablespoon red onion chopped finely

1 small avocado diced

Zest and Juice of 1 small lime

1 teaspoon honey

Salt and pepper to taste

Mix all ingredients except meat in a zip lock in a gallon zip top bag and mix well.  Add meat and marinade for 2-4 hours.  Preheat oven to 350 degrees.  Remove chops from bag and place in baking dish, bake uncovered for about 20 minutes until pork chops internal temperature reaches at least 165 degrees. Prepare salsa by mixing all ingredients in a small bowl.  Let stand a room temperature until time to serve.

Stone Fruit Chutney over Brie

1 8 ounce wedge of brie

1 cup pitted and diced cherries

1 nectarine chopped

1 plum chopped

¼ cup balsamic vinegar

1/3 cup sugar

½ teaspoon cinnamon

The contents of 1 vanilla pod

In a medium bowl combine all ingredients except cheese and let stand stirring occasionally for about 1 hour to allow sugar to dissolve and combine.

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Fox Good Day on Tuesday

Tune in to Fox 33 Good Day Tomorrow around 8:40!  I will be preparing 3 summertime recipes all with season fruits.  Learn how to punch up the flavors of your favorite recipes with ripe and ready fruit and to get us started, a bonus recipe TODAY!  Make my Strawberry Cherry Fruit Salad for dinner tonight, it is irresistible.

Tune back in tomorrow for 3 recipes from the TV segment

Enjoy!

Lorie

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Incredibly bright and beautiful strawberries at the French Market in Paris

Strawberry Cherry Fruit Salad

1 cup strawberries chopped

1 green apple chopped

½ cup dried cherries

½ cup chopped pecans or walnuts

1 container strawberry Greek yogurt

1 teaspoon honey if desired

Mix fruit and nuts in a bowl.  Add yogurt and mix well.

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Cherry Oat Crumble

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One of the best things about summer is the abundance of cherries.  Dark, pump and sweet; this stone fruit is one of my favorites!  When you are at the grocery store this week, grab a bag of cherries and make this crumble for your family, you will be glad you did!

See you soon!

Lorie

Cherry Oat Crumble

Fruit

6 cups fresh cherries, pitted (you can substitute frozen cherries)

1 teaspoon vanilla

3/4 cup sugar

¼ cup flour

Crumble

1 cup flour

½ cup oats

1/3 cup sugar

¼ cup brown sugar

1 stick 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, or individual serving dishes.  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 crumble evenly over the fruit and bake for 40-45 minute until fruit is bubbly and crust is browned.

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Luscious Lemon Bars

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Looking for a great summer dessert?  Try my luscious Lemon Bars.  They are the perfect combination of buttery crust and tangy sweet filling and are a jiffy to make!

Enjoy!  Lorie

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 lemon 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.

 

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Crispy 5 Greens Salad

Summer has arrived!  During the warmer months it’s natural to crave crisp, crunchy, fresh from the garden goodness.  5 Greens Salad was one of my favorite creations in 2015.  Even the children loved it in cooking school last last year!  Fresh basil makes the vinaigrette dressing outstanding! Make it today for your family, you will be glad you did! 
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5 Greens Salad

1 pound broccoli florets minced or broccoli slaw

1 large Granny Smith apple cut into julienne

3 cups finely shredded cabbage

4 green onions finely chopped

 

 

Dressing

½ cup fresh basil packed

¼ cup red wine vinegar

2 tablespoons honey

1/3 cup olive oil

1 teaspoon Dijon mustard

In a small food processor pulse together all dressing ingredients. Toss salad ingredients with dressing.  Let stand on counter or refrigerator for 10 minutes before tossing again and serving.

Take advantage of two unique cooking opportunities for my older, more advanced students.  For a complete summer schedule click here

July 6th and 7th 3:30-6:30  TEENS Italian Cooking  Ages 13-17  Join me for a 2 day cooking workshop designed to cover the basics and offer up classic recipes that will stay with your teen for a lifetime.  In this hands on cooking class teens will take charge of the prep and really work these recipes.  We will use all fresh food, learn how to choose and use produce, skills will be learned to make insure food is always flavorful and delicious. Teens will be able to translate skills learned to most any recipe.

Day 1      Slow Simmered Red Sauce made from Garden tomatoes will be a classic sauce that can be applied in a variety of recipes.  This classic sauce will be used both days; on day one with Tender juicy Meat Balls and Spaghetti.  Fettucine Alfredo is a Sauce that can make even the most experienced chef nervous, but not with my fool proof method…success! Balsamic Reduction will make our Caprese Salad pop Tartufo, Ice cream balls with a cherry in the center, rolled in cookie crumbs and coated with chocolate will be super fun to make and eat

Day 2   Italian Salad is a classic every chef should know Herb and Garlic Monkey Bread We will prepare Homemade Ricotta Cheese to be used on our mile high Traditional Lasagna Grilled Italian Vegetables are caramelized for natural sweetness Panini is a great way to get Italian flavors to the table fast and we will enjoy ours! Teens will craft Pizzelle Tacos to be stuffed with fruit and Chantilly Cream Decadent Double Chocolate Almond Tart will amaze the group . Class size is limited, fee$98.00. To register call TODAY 214-551-9630 or email loriefan@tx.rr.com

July 13th-15th 10:30-2:00  Master Chef Class Ages 10-16  Is your child serious about cooking?  For the second year in a row I am offering a unique experience for kids with a genuine interest in cooking.  Class will be limited to 8 students.  Each student will be set up on a station and will prep and prepare dishes from beginning to completion.  Breads and sauces will be prepared together and shared.  Each student will be encouraged to invite 1 guest to lunch on the last day of class. Our guests will be served by the students.  At the end of each day utensils and stations will be returned to original order before leaving class. Knife Skills are a prerequisite, if your child has not taken knife skills with me, they can come 30 minutes early the first day for an additional 15$ fee.  Class is limited to 8 students.  3 day camp including guest for lunch $225.00

Day 1 Focus: French

Homemade Berry Jam, choice of berry flavor

Creamy Stuffed Pain Perdu

Baked Ratatouille Spirals

Chicken Cordon Bleu

Individual French Bread Loaves

Day 2 Italian Focus

Small Italian Bread Bowls Bakes with Eggs inside and assorted toppings

Crock Baked Mac and Cheese

Italian Herbed Pork Loin will be a show stopper

Crispy Zucchini Chips will amaze the group

Vegetable Slaw will give ample opportunity to practice knife skills

Chocolate, Pistachio and Cherry Cookie, an amazing combination.

Day 3 Focus Mexican

Homemade Salsa

Breakfast Tacos have never tasted this good

Lunch for our guests at 1:00

Menu

Black Bean Dip and Homemade Salsa

Creamy Poblano Pepper Soup

Chicken and Cheese Enchiladas with Homemade Salsa Verde topping

Skillet Corn

Apple Dumplings with Homemade Cinnamon Caramel Sauce

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A Taste of Dallas Saturday

Looking for something tasty to do this weekend?  How about a visit to A Taste of Dallas at Fair park.  The event runs from 11:00-11:00 on Saturday and 11:00-8:00 on Sunday.

I will be cooking and sampling one of my favorite French Bistro meals at 1:30 on the Chef Demo Stage.

Head over to check it out, see you there!!

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Croque Monsieur

1 tablespoon butter

1 cup hot milk

1 tablespoon plus 1 teaspoon flour

½ teaspoon salt

¼ teaspoon pepper

10 ounces Gruyere cheese shredded

¼ cup parmesan grated

16 slices French bread

8 slices of Virginia ham

2 tablespoons Dijon mustard

Preheat oven to 400 degrees.  Melt butter in a small sauce pan, add flour and stir cooking for 2 minutes.  Add hot milk; cook whisking constantly until sauce has thickened.  Remove the sauce from heat and add salt, pepper, parmesan cheese and ¼ cup Gruyere cheese.  Stir until cheese is incorporated.  Toast bread lightly.  Brush half of 8 slices with Dijon mustard add a slice of ham, some shredded cheese and place on baking sheet.  Top with another slice of toasted bread.  Place a spoon of the cheese sauce on the top of each sandwich sprinkle with remaining cheese and bake sandwiches for 5 minutes.  Turn broiler on to brown cheese.

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Bistro Salad with Orange Vinaigrette

1 head romaine lettuce chopped

1 tomato chopped

1 avocado chopped

1/3  cup dried cherries

½ cup sweet and spicy pecans

Dressing

½ cup fresh squeezed orange juice and its zest

½ cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 shallot minced

1 teaspoon sugar

1 heaping teaspoon Dijon mustard

Salt and pepper to taste.

Toss salad ingredients in a bowl.  To prepare dressing, add all ingredients to a glass jar and shake vigorously.  Dress salad and serve.

Sweet and Spicy Pecans

2 cup whole pecans

3 tablespoons butter

1/3 cup brown sugar

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon cayenne pepper

¼ cup apple cider 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 and sticky mixture is coating the nuts.  Line a baking sheet with greased foil or a silpat.  Pour pecans onto prepare pan and bake for 7-12 minutes until golden brown and pecans dry to the touch. Remove from oven and let cool.

 

 

 

 

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Summer is Almost HERE!

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Another school year is officially winding down. What will the children do all summer?  I suggest spending some time together in the kitchen.  Kids need to learn to cook to successfully go out on their own and take excellent care of themselves.

Invest in some kitchen time with your kids or grandkids this summer.  Try my Quinoa Chicken Stir Fry, packed with fresh goodness and protein and for dessert, Frozen Banana Pops.

Registration for kids summer classes is OPEN, Click HERE for a complete schedule and register TODAY!

See you soon!

Lorie

 

quinoa stirfry

Quinoa Chicken Stir Fry

¾ cup quinoa rinsed

1 ½ cups plus 2 tablespoons chicken stock divided

3 tablespoons olive oil

1 ½ pounds chicken cut into cubes

1 tablespoon Worcestershire sauce

¼ cup soy sauce

½ teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon crushed red pepper

1 onion cut into wedges

2 cloves garlic pressed

1 red bell pepper cubed

1 bunch broccoli cut into florets

1 cup peas

Salt and pepper to taste

Place quinoa and 1 ½ cups chicken stock in a sauce pan.  Bring to a boil and then reduce heat, simmering for about 15 minutes or until liquid is absorbed.  Meanwhile, heat olive oil in a skillet over medium high heat; add chicken that has been seasoned with salt and pepper.   Cook chicken until brown about 4 minutes, turn to brown other side about 4 more minutes.  Deglaze pan with remaining stock, Worcestershire and soy sauce.  Add spices, garlic and vegetable to pan cook for another 6-7 minutes.  Add quinoa and toss to mix well.

frozen banana pops

Frozen Banana Pops

3 ripe bananas

1 ½ cups 60% cocoa chocolate

¼ cup chopped peanuts and other sprinkles

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 in the freezer.

 

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