Good Morning Texas Channel 8 TOMORROW!

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Healthy Breakfast ideas to get you through the holidays tomorrow morning on Good Morning Texas.

Tune into WFAA channel 8 at 9:00 am on Wednesday, November 30th.  I will be demonstrating fabulous simple breakfast fixes that really amp up flavor and nutrition and bust the holiday cravings.

Here is a sneak peak…See you soon! Lorie

Easy Greek Quiche- Texas Morning Glory

1 green bell pepper, diced

½ medium onion, diced

2 tablespoons butter

6 lightly beaten eggs

1 cup feta cheese

1 cup half and half

½ teaspoon black pepper

1 unbaked pie shell

½ tomato sliced

Preheat oven to 350 degrees F. In a skillet, sauté peppers and onions lightly in butter.  Spread evenly in pie shell.  In a bowl, combine eggs, cheese, half and half.  Pour evenly over pie shell.  Top with thinly sliced tomatoes.  Bake at 350 for 35 minutes.  Serves six to eight.

Lorie’s TIP:  Reduce calories by substituting skim milk for half and half and by baking this quiche crust less!  Just be sure to grease cooking dish with non-stick spray.

Heirloom Tomato Salsa Celebrations from a Cowgirls Kitchen

2 pound heirloom tomatoes mixed variety

1 Texas sweet onion

1-2 large Fresno or red jalapenos, seeds and ribs removed, minced

½ cup chopped fresh cilantro

¼ cup freshly squeezed lime juice

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

Cut tomatoes in half equatorially, seed them, cut them into a medium dice and place them in a serving bowl.  Peel onion cut into a small dice rinse the dice with hot water in a fine mesh sieve for 30 seconds.  Shake off excess water and add the onion dice to the bowl.  Add reaming ingredients to the bowl and mix gently.  Cover and chill for 30 minutes to allow flavors to combine.  Serve as a hors d’oeuvre with chips.

Other Amped Up Breakfast Ideas

Jazzed Greek Yogurt

1 container Greek Yogurt any flavor

1 teaspoon chopped walnuts

1 teaspoon dried cherries

¼ cup fresh berries

Stir yogurt and pour into a small bowl.  Top with fruit and nuts.

 Chocolate Almond Butter with Pear

1 cup raw whole almonds

1 cup semi-sweet chocolate chips

1 tablespoon dark cocoa

2 tablespoons walnut oil

Pinch of salt

1 pear

Toast almonds on the stove top until just warm.  Melt chocolate in the microwave in 30 second intervals, stirring each time.  Add almonds to food processor and process until they are a very fine powder and beginning to turn into butter.  Add chocolate and process another minute until mixture looks shinny.  Add salt, cocoa powder and oil; process another minute, scraping down the sides of the food processor.  Core and slice pear and serve with 1 teaspoon Chocolate Almond Butter.  Store butter in a jar at room temperature.

Energized Oatmeal

½ cup old fashion oats

1cup skim milk

Pinch of salt

3 dried apricots diced

1 teaspoon chopped pecans

½ teaspoon pumpkin seeds

Drizzle of honey

Fresh fruit like bananas, apples or berries

Bring milk to a simmer in a small sauce pan.  Add oats, salt and apricots and cook about 5 minutes stirring often until oats are tender.  Top with nuts, seeds and honey and fruit.

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Christmas Cookies

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Crisp on the outside chewy on the inside!

I am excited to be included in the December issue of  Our Neighborhood Magazine with what quite possibly is the BEST cookie you will ever bake!  The best part is the versatility of this recipe.

Due to popular demand, a second date has been added for It’s a Cookie Exchange, Thursday, December 8th. Leave with a plate full of fabulous cookie morsels to share with family and friends.

Bake up a batch for someone you love today, you will be glad you did!
XOXO Lorie

Thursday, December 8th 6:30-8:30  PRACTICAL It’s a Cookie Exchange!  Practical’s are a new style of class I am offering that give you a true hands on cooking experience and the best part you take home the results!  We will bake our hearts out in a festive evening of fun and the results will be a gorgeous plate of cookies for each guest to take home to share with family and friends.  Each recipe is tried, true and fabulous enough to stand on its own!  LET’S ADD A COCKTAIL!  We will enjoy Lemon Fizz Martinis while concocting our cookies! The fun will start with a classic Shortbread Cookie studded with cranberries and almonds.  Triple Chocolate Cookies is perfect for the chocolate lover in your life and the BEST Peanut Butter Cookie ever!  We will make Mint Chocolate Chip Cookies, followed by out of this world Fruitcake Cookies stuffed with good things.  Pecan Sandie’s will be hard to resist but the real fun begins when each guest decorates their own work of art using my Sturdy Sugar Cookie recipe and Royal Frosting.  A fantastic time will be had by all!  Class Fee $58.00.  Register by email to lorie@atasteofparis.net or 214 551 9630

Our Neighborhood Dec 2016

The holiday season is in full swing and the quest for the perfect cookie is on.

Millions of cookie recipes are 6 key strokes away, but how do you know which ones will truly satisfy that sweet spot?

Look no further… I am sharing quite possibly the best cookie on earth.  Although I can’t take all the credit, the below recipe bares much resemblance to the sweet cookies my mom baked and her mother before.  Years of baking and fiddling with the ingredients have allowed me to leave an imprint on the classic.

Versatility is the best part about this crisp on the outside, gooey on the inside cookie.  The basic dough lends itself to any number of add in ingredients.  For the holiday season, I like to make my Cranstachio Cookie by adding cranberries and pistachios with a white chocolate drizzle, so pretty.  For Traditional Chocolate Chip Cookies, just drop in the chocolate or get creative and add white chocolate, macadamias nuts and a little coconut.  The sky is the limit; any combination of fruit, nuts and chocolate will amaze!

Bake up a batch today and let me know what you create!

Lorie@atasteofparis.net

Basic Dough

1 cup butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

¾ teaspoon salt

½ teaspoon baking powder

2 cup ground oatmeal (grind old fashioned oatmeal in a food processor or blender)

Preheat oven to 350 degree.  Beat butter and sugar with an electric mixer until fluffy.  Add vanilla and eggs one at a time.  Mix flour, baking soda, salt and baking powder in a separate bowl.  Add gradually to sugar mixture, beating until just incorporated.  Add ground oatmeal slowly until fully incorporated.  Add mix in’s, drop by spoonful’s and bake on greased cookie sheet for 10-12 minutes.  Garnish with chocolate drizzle if desired.

Cranstachio Cookie

1 cup dried cranberries

1 cup chopped raw pistachios

½ cup white chocolate melted

Traditional Chocolate Chip Cookies

2 cups semi-sweet chocolate chips

White Chocolate Macadamia Cookie

1 cup white chocolate chips

1 cup raw macadamia nuts

1 cup sweetened coconut

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Browned Butter Sweet Potatoes with Bourbon Pecan Caramel Sauce…Oh My!

sweet-potatoes

Every year my family insists on the same Thanksgiving dishes.  I teach a class called Thanksgiving Inspiration and this gives me a chance to experiment with a few new favorites.  This year I developed a recipe that is too good to pass up.  Move over marshmallows!  There is a new sweet potato dish coming to the table this year.  You probably already have all of these ingredients in your house so I hope you will try my Browned Butter Sweet Potatoes with Bourbon Pecan Caramel Sauce  too!

Let me know what Your favorite Thanksgiving dish is!

Enjoy time with family and friends!  XoXo Lorie

Browned Butter Sweet Potatoes with Bourbon Caramel Sauce

4 pounds sweet potatoes baked cooled and peeled

1/2 stick butter

½ cup cream

½ cup brown sugar

1 teaspoon cinnamon

Salt

Bake sweet potatoes in the oven set to 400 degrees until they are fork tender.  Let potatoes cool completely before removing them from their jackets.  In small chefs pan heat butter until melted, continue to cook over medium heat until it begins to brown.  Meanwhile, mash potatoes with cream, sugar and cinnamon.  Add butter and mix well.  Salt potatoes to taste before topping with Bourbon Pecan Caramel Sauce.  If making ahead, dont top with caramel until potatoes are going to the table.

Bourbon Pecan Caramel Sauce 

1 cup sugar

6 tablespoons butter

½ cup heavy cream

1 tablespoon bourbon

1 ½ cups chopped pecans

In a heavy bottom sauce pan, heat sugar over medium heat until it is amber in color and sugar is melted.  Do not stir pan, tip and swirl to help the sugar melt.  Whisk in butter and stir until combined.  Remove from heat wait 5-10 second and whisk in bourbon then cream, mixture will foam up.  If mixture has lumps in it, continue to stir over low heat until they melt. Once smooth add pecans.

 

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It’s a Cookie Exchange!

christmas-cookies2Due to popular demand, I have added a second date for It’s A Cookie Exchange. Join me on Thursday, December 8th from 6:30-8:30 for an evening filled with baking and FUN!  These time tested recipes are destined to become family favorites.  The best part, you take home the results! Register TODAY by email to lorie@atasteofparis.net or call 214 551 9630!  See You Soon!  Lorie

Thursday, December 8th  6:30-8:30
It’s a Cookie Exchange! 
Practical’s are a new style of class I am offering that give you a true hands on cooking experience and the best part you take home the results!  We will bake our hearts out in a festive evening of fun and the results will be a gorgeous plate of cookies for each guest to take home to share with family and friends.  Each recipe is tried, true and fabulous enough to stand on its own!  LET’S ADD A COCKTAIL!  We will enjoy Lemon Fizz Martinis while concocting our cookies! The fun will start with a classic Shortbread Cookie studded with cranberries and almonds.  Triple Chocolate Cookies is perfect for the chocolate lover in your life and the BEST Peanut Butter Cookie ever!  We will make Mint Chocolate Chip Cookies, followed by out of this world Fruitcake Cookies stuffed with good things.  Pecan Sandie’s will be hard to resist but the real fun begins when each guest decorates their own work of art using my Sturdy Sugar Cookie recipe and Royal Frosting.  A fantastic time will be had by all!  Class Fee $58.00

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Last Day

Today is the last day to register for A Taste Of Paris 2017 and 2018 with discounted pricing.  Don’t let your chance blow away!  For more information and to register click on A Taste Of Paris. XOXO Lorie

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3 Days Left!

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3 days left until discount pricing will be gobbled up like these French macaroons.

Don’t miss your chance to see the city of lights with A Taste Of Paris!
XOXO
Lorie

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The Best Of Paris

sharla-paris

Sharla and I are teaming up to bring the best of Paris to YOU!

Join me at Sharla’s 
Friday, November 11th from 11:00-2:00
109 East Virginia Street in
Historic Downtown McKinney

For Rose Desgranges, a fragrance born from a true love story
AND
A Taste Of Paris
Exquisite French inspired Hor d’oeuvres and Rose Martinis, perfect for any holiday gathering.

Join us for the FUN and Maybe it’s time you joined me me in Paris FOR  A Taste Of Paris!

Sneak Peek Below

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Candied Bacon BLT Lettuce Wraps
8 large lettuce leaves
8 strips of bacon
1 tablespoon brown sugar
1/4 teaspoon cinnamon
2 medium tomatoes diced
1 avocado cut in strips
3 tablespoons mayo
½ teaspoon grated onion
½ teaspoon fresh lemon juice
¼ teaspoon lemon zest
¼ teaspoon celery salt
Place bacon on a baking sheet, sprinkle with sugar and cinnamon.  Place in an oven set to 400 degrees.  Cook until bacon is crisp.  In a small bowl combine mayo, lemon, celery salt and onion and mix well.  Assemble wraps by spreading each piece of lettuce out; layer on bacon, tomato and avocado.  Top with a generous amount of mayo mixture, roll and eat.

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