Make Crepes Like a BOSS!

Crepes

Imagine yourself with the skills to make the most beautiful crepes on earth…Join the fun on August 31st for Crepes Workshop OR  Learn to make pizza for like a pro at my Pizza Workshop.  Join me for one or all 3 Lunch and Learn classes, such a fantastic way to spend an extended lunch hour.  Feel like a night out?  I have you covered for that too, grab a friend or your hubby for some bourbon tasting southern style OR want some entertaining tips…I have you covered.  See the full class list below.

Register TODAY because classes are filling fast!  Email lorie@atasteofparis.net orr call 214 551 9630.

Au revoir for now! Lorie

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Fall Classes 2017

Crepes Workshop Thursday, August 31st 5:30-9:00 OR  Friday, September 8th 10:00-2:00 SOLD OUT Join me for a day in the kitchen you will not soon forget.  After this class you will feel like a professional Creperie.  You will enjoy breakfast, lunch and dinner; 4 servings to be taken home and enjoyed by your family.  So after a fun class, no cooking or dishwashing for you, dinner is ready!  We will start with breakfast crepes, two versions, rich Chocolate Banana and fresh Strawberry with Mascarpone.  We will have some fun making sensational appetizer Crepe Bundles stuffed with brie, apples and caramel. For a hearty lunch we will prepare Buckwheat Crepes stuffed with Steak, Caramelized Onions and Mushrooms and topped with a silky Beef Veloute Sauce, oh my!  We will also craft a vegetarian option, Herbed Crepes filled with a Parmesan Kale and fresh ripe tomatoes, drizzled with a Balsamic Glaze.  For a sweet finish we will prepare dreamy Pumpkin Cheesecake Crepes.  Last but not least; mouthwatering Chicken Florentine Crepes will be prepared for take home dinner!!  This will be a fabulously fun day in the kitchen. Class size limited to 10.  Class fee $89.00

Thursday, September 14th 11:00-1:00 Lunch and Learn, Fresh Ideas for Busy Lives

Join me this month or every month for an extended lunch hour and full cooking class experience.  Fresh ideas are sure to become family favorites all with amped up flavor and nutrition.  While we cook we will sample Mango Mimosas just for fun.  We will get started with 2 breakfast ideas; amaze your family with Sunshine Muffins packed with bacon and cheddar and an egg baked right in!  We will prepare irresistible Berry Jam to top those muffins off.   You will look forward to morning when you prepare my Star Studded Oatmeal crammed full of goodness. Crispy Vegetable Salad is the perfect lunch or side to any meal and offers new strategies for keeping veg at its crispy best.  Looking for a new taco obsession?  Flank Steak Tacos with Sensational Slaw will not disappoint especially when we top then with homemade Candied Jalapenos, oh my!  We will demystify curry with our spicy to taste Coconut Chicken Curry served over Israeli Couscous.  To finish the fun everyone will adore luscious Chocolate Caramel Tart!  Class Fee $56.00

Friday September 15th 7:00-9:00 Chef’s Table- Los Cabos

Don’t feel like cooking? Join me for a Chef’s Table lunch and just sit back and enjoy!  I will prepare a beautifully composed meal guaranteed to entice your taste buds. This meal is inspired by some of the phenomenal food we enjoyed seaside in Cabo.  The fun begins with a cocktail I could simply not get enough of and have been dreaming of ever since Grand Mariner Mojito Martini. First course is served upon arrival and consists of Bacon Wrapped Stuffed Piquet Peppers and Chicken Empanadas, sensational little packages of goodness.  We will be seated for the second course of savory Lobster and Corn Crème Brulee.  Third course will be a gorgeous light Collard Salad served with Jalapeno Cheddar Muffins.  The main course will not disappoint, succulent Glazed Pork Loin with Peach and Island Fruit Chutney served over a bed of Pureed Sweet Potatoes.  For dessert, Cherry Hand Pies and a platter of Dark Chocolate Shards, because every meals need a little chocolate!  Fee $59.00

Thursday, October 19th 6:30-8:30 The South Does Bourbon!

Join me for a night out of incredible food and bourbon!  We will taste 3 bourbon varieties paying particular attending to the subtle flavor notes as we gobble delicious bites all with a southern slant.  No matter which corner of the globe you roam, it is impossible to beat Barbequed Shrimp and White Cheddar Grit cups perfect for serving at a party.  We will make our own Herbed Chevre fabulous on its own but we will use it to craft a sensational Panini with creamed honey.  Curry Chicken Salad and Cucumber Canapes make a cool crispy bite.  Grilled Provolone is outstanding when topped with Tomato Jam and balsamic.  Bacon and Chive Biscuits topped with Apricot Glazed Pork is quite possibly the best bite ever!  To round out this exciting evening of food and bourbon we will prepare individual Mixed Berry Cobblers and Sweet Pistachio Cream with Chocolate Shards for dipping.  Class Fee $59.00

Friday, October 20th 11:00-1:00 Lunch and Learn Italian Inspiration

Join me this month or every month for an extended lunch hour and full cooking class experience.  Fresh ideas are sure to become family favorites all with amped up flavor and nutrition.  While we cook we will sample Peach Bellini’s just for fun.  We will get the amazing food started Shallot Mushroom Fontina Frittata together with luscious Cherry Almond Scones makes the perfect anytime breakfast. Greens, kale, prosciutto and figs come together for a crave worthy salad perfect as a main course. Experience Polenta by the Yard family style!  We will prepare topping and mix in for this classic Italian dish sure to become a favorite at your house. To keep the goodness coming we will make a one dish wonder, Porchetta Roast with fall vegetables and faro, so satisfying and oh so easy.  For an added side to accompany all of your fall dishes we will prepare Blistered and Sauced Green Beans.  For a fantastic sweet finish we will prepare decadent Lemon Soufflé Cakes.  Class Fee $56.00

Friday, October 27th 10:00-2:00 Pizza Workshop Join me for a day in the kitchen you will not soon forget!  Imagine yourself with the skills to prepare fantastic pizzas for your family and friends, perfect for entertaining.  Plus take home a kit including traditional Pizza Sauce and Pizza Crust to create a lovely pizza for your family!  I will show you how to host a Create Your Own Pizza Party, one of my favorite ways to entertain!  We will master the difference between Flatbread and Pizza in this class and the tasty goodness begins with Fontina Flatbread topped with prosciutto, walnuts and shallots.  Next up the show stopping beauty of Assorted Heirloom Tomato Pizza.  We will prepare Green Flatbread, topped with pesto, fresh chevre, kale, chard, basil and chives.    Buffalo Chicken Pizza is sure to be a crowd pleaser along with Salad topped flat bread of Tomato Confit, parmesan, and bacon.  We will prepare the crispy light Cucumber and Fennel Salad perfect alongside any of our savory offerings.  For a sweet treat, Ricotta Honey Berry Pizza sprinkled with Candied Pecans. Class size is limited, extreme hands on experience.  Workshop Fee $79.00

Friday, November 3rd 11:00-1:00 Lunch and Learn Thanksgiving Inspiration

Join me this month or every month for an extended lunch hour and full cooking class experience.  Does Thanksgiving Dinner have to consist of the same old tired dishes year after year?  How about a fresh take on some classic flavors to wake up those taste buds.  While we cook we will sample Vanilla Pumpkin Martini shots just for fun!  The tasty goodness starts with Sautéed pears and Walnuts over Brie a lovely appetizer for any spread.  Pretty Herbed Brioche Rolls are sure to be a huge hit.  We will prepare Cinnamon Maple Glazed Turkey with Classic Gravy, not to out down by my cornbread dressing packed with bacon, leeks and walnuts.  Gorgeous Sweet Potato Soufflés will amaze your guests as well as crispy and tangy Green Bean Cranberry Salad.  Cheesy Cauliflower Gratin is amazing!  For a decadent sweet ending we will prepare Bourbon Banana Pudding Cake.  Class Fee $56.00

Thursday, November 9th 6:30-8:30 Entertaining with Irresistible Appetizers

Are you ready for a fun night filled with inspired dishes and flavors?  What about great tips and tricks to make entertaining a breeze?  Well then join me!  We will sip Pomegranate Martinis while we prepare a feast of tidbits starting with decadent Normandy Camembert with Calvados apples and pecans.   Light and delicate Crab Puffs will delight any guest.  Tender Red Pepper and Cheddar Scones are a sensation on any buffet.  Next up gorgeous flat bread topped with bacon, chevre, figs and arugula.  Jalapenos have never tasted better than when stuffed with fresh pimento cheese.  Chicken and Apple on Horseback are precious bites of goodness.   Sweet Potato Hummus will be a party winner especially when served with naan bread.  For a sweet finish we will prepare melt in your mouth taste tingling Strawberry Chocolate Truffles and cool creamy Lime and Coconut Panna Cotta Cups. Class Fee $59.00

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Recipes From Today’s Episode on FOX 4

Loved being on with the amazing Fox crew today chatting about getting the kids in the kitchen!  Enjoy the recipes with your children and grandchildren!

XOXO Lorie

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Baked Penne with Roasted Vegetables

1 pound penne pasta

3 cups freshly made or store bought marinara sauce

1 ½ cups grated mozzarella cheese

½ cup grated parmesan cheese

2 tablespoons olive oil

1/2 teaspoon salt plus more for pasta water

1/4 teaspoon freshly ground black pepper

1 red bell peppers seeded and cubed

1 yellow onion cut 1 inch pieces

2 yellow squash cut into ¼ inch slices

1 cup sliced button mushrooms

Preheat oven to 450 degrees.  On baking sheet toss vegetables with olive oil, salt and pepper and roast until tender about 8-12 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.   Pour mixture into a 9×13 glass dish, top with first mozzarella cheese then parmesan cheese and bake for 20-25 minutes until top is beginning to brown.

lemon chicken with greenbeans

 

Lemon Chicken with Green Beans

4 chicken breasts

Juice and zest from 2 large lemons

3 garlic cloves

¼ cup olive oil

3 tablespoons Worcestershire sauce

1 teaspoons salt

½ teaspoon pepper

½ teaspoon onion powder

1 red bell pepper diced

1 pound frozen green beans

 

Preheat oven to 350 degrees.  In a gallon zip top bag combine lemon, olive oil, garlic Worcestershire sauce and remaining seasonings.  Mix very well.  Add chicken, red pepper and green beans to the bag and toss to coat.  Pour mixture into a 9×13 baking dish and bake for 55 minutes to 1 hour.

 

 

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Tune In To Fox 4 This Saturday

lemon chicken with greenbeans

Tune in to Fox 4 Good Day this Saturday morning about 8:40 to see me cooking!  I will be preparing 2 simple meals the kids can dive into.  It is never too early to get your children in the kitchen and the best part, they are learning valuable life skills!  Recipes will be posted Saturday.

There  is still time for your children to cook with ME this summer!  Register TODAY by email to lorie@atasteofparis.net or call 214 551 9630

For the first time ever I am offering a sibling special for the two camp Around the World Dumplings and Sandwiches NEXT WEEK!  The first child pays full tuition and the sibling pays only $75.00. Hurry ONLY A FEW SEATS LEFT 

Around the World of Dumplings and Sandwiches Workshop!  July 19th and 20th Kids will have a blast in the fun and educational class as we travel around the world of dumplings and sandwiches.  Every culture has a traditional meat pie or dumpling or a traditional sandwich and we will make and taste them all!  Kids will learn real time cooking skills using fresh ingredients, including sautéing, simmering, roasting and baking skills.  Kids will be heavily supervised as they learn to use kitchen equipment including cook top, oven, electric mixer, blender and knife skills. Important life lessons will be taught such as cleanliness, nutrition and selection of produce. Let your kids learn to cook with ME! Class Fee $118.00. Register early, class size is limited. Day 1 We will start the fun with tasty Mexican Chicken Empanadas.  Asian Potstickers are so fun to make but with our tasty sauce even more fun to eat!  English Pasties stuffed with ham are a true delight.  Greek Spanakopita is a taste sensation.  For a sweet finish we will prepare the utterly amazing Dutch Apple Dumplings. Day 2 We will travel to Italy where Ravioli stuffed with cheese and spinach will be on the menu.  Next, to Poland to prepare crave worthy Pierogis.  Cuba offers an amazing feast in the Cubano Sandwich.  And right here in American nothing beats our traditional Grilled Cheese!  We will travel to France for sumptuous Profiteroles filled with ice cream and topped with chocolate ganache.

Kids Create In The Kitchen with Rainbow Ingredients July 26th 12:30-2:30 Ages 8-12  This is a first!  My kitchen will become a recipe creation workshop.  A Rainbow of fresh seasonal ingredients will be provided and young people develop the recipes. Your children’s creatively will abound as they learn how to balance the flavors in recipes.  Basic kitchen skills will be taught such as sautéing, grilling and roasting.  This promises to be an amazing learning experience for all!  4-6 savory recipes will be made and tasted along with 1-2 sweet recipes.  To go box recommended so parents can view the creative results!  Class fee $38.00

Kids Love Crepes July 27th 10:00-11:30 Ages 4-6 Crepes are such a wonderful foundation for any delicious filling and kids will delight in seeing crepes come to life before their eyes!  The fun starts with Croque Monsieur Crepes, stuffed to the brim with ham and cheese.  Kids will adore creamy Chicken Crepes especially with a crispy Green Salad made the French way.  Children will love making an open FACED Vegetarian Crepe! For a sweet finish Peaches and Cream crepes will be amazing.  A fabulous Frenchie good time will be had by all!  Class fee $34.00

Kids Love Crepes July 27th 12:30-2:30 Ages 8-14 Crepes are such a wonderful foundation for any delicious filling and kids will have a blast making amazing kitchen creations in this action packed class.  The fun starts with Croque Monsieur Crepes, stuffed to the brim with ham and cheese.  Kids will adore creamy Chicken Crepes especially with a crispy Green Salad made the French way.  We will try our hand at Vegetarian Buckwheat Crepes stuffed with a variety of vegetable, kid’s choice!  Next up a Layered Crepe Lasagna will amaze and delight!  No crepes class would be complete without a few sweet dreamy options like everyone’s favorite Chocolate S’mores Crepes and last but not least sensational Peaches and Cream crepes.  A fabulous Frenchie good time will be had by all!  Class fee $38.00

Kids Bake August 4th 10:00-11:30 Ages 4-6 Children will have an amazing time in the class filled with delightful treats.  The day will begin with children making their lunch of Ham, Turkey and Cheese Wraps served with veggies and dip.  The baking fun begins with mini Chocolate Chocolate Chip Muffins perfect for breakfast or daytime snacking.  Next up children will make Layered Strawberry Shortcake.  Lemon Sugar Cookies are a hit with all kids and Unicorn Bark will delight and amaze.  Children will be allowed to eat one sweet treat, please provide a box for additional take home treats.  Class Fee $34.00

Kids Bake August 4th 12:30-2:30 Ages 8-12 Bacon Cheddar Scones stuffed with Ham and Turkey alongside a Veg Salad will start our day together.  Children will craft two cupcake varieties Strawberry Shortcake, garnished with beautiful berries, and the latest craze, Pink Velvet Cupcakes.  Chocolate Chocolate Chip Muffins are amazing for snacking and so are Oatmeal Cookie Pies!  Unicorn Bark will be the hit of the day! Kids will make individual Lemon Tarts, perfect for carrying home to share. Please provide a to go box for extra sweet treats, children will be encouraged to take all but 2 home.  Class fee $38.00

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Roasted Corn Salsa

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Fresh produce is at its peak.  Now the perfect time to load your plates with colorful ingredients from the earth.  Roasted Corn Salsa has been a staple at my house for many years.  It’s wonderful as a dip for corn chips, or a side salad but my favorite way to use it is spilled over grilled or pan sauteed meats.  It adds a crisp vibrancy to your summer dishes. I hope you will try this favorite recipe TODAY!

Join me in July for…

watermelon cocktail

Girls Night Out It’s Time for a Break!

Thursday, July 27th 6:30-8:30   Grab a girlfriend and join the fun in this entertaining night out.  The festivities begin with a cocktail perfect for summer; Watermelon Coolers will make your taste buds sing. CLICK HERE for full class description.

See you soon!

XoXo Lorie

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Roasted Corn Salsa

2 large ears of corn

1 large avocado, cubed

2 tablespoons red onion, finely chopped

1 large tomato, chopped

1 red pepper chopped

1 green bell pepper chopped

1 pablano pepper, chopped

1 small raw jalapeno seeded and finely chopped

1 lime

Salt to taste

Roast corn in oven or stove top.  Cut corn off the cob. Zest and juice the lime into a medium bowl.  Add all vegetables and toss.  Add salt to taste.  Serve as a dip or over your favorite grilled meat.

 

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Get Your Kids in the Kitchen with Pizza!

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Kids Love Pizza…how about 2 full days of pizza inspired recipes?  There are only a few spots left in this amazing class.  Your student will learn lots of food science as we work with yeast to make fresh dough and on the second day, students will bring home ingredients to make a pizza for the family!!  Register TODAY by email to lorie@atasteofparis.net or call 214 551 9630

Can’t make it to this class?  Scroll down for one of my students all time favorite pizza ish recipes!  XoXo Lorie

Pizza Workshop June 28th and 29th 11:00-2:00 Ages 9-14

 Kids will have a blast in this fun and educational class that explores the world of pizza.  All recipes will be made from scratch with fresh ingredients. On the second day, your child will bring home a Pizza Kit including dough and sauce made by them and toppings to create dinner for the family, perfect for that night or pop in the freezer for a later date. Kids will learn real time cooking skills, including sautéing, simmering, roasting and baking.  Kids will be heavily supervised as they learn to use kitchen equipment including cook top, oven, electric mixer, blender and knife skills. Important life lessons will be taught such as cleanliness, nutrition and selection of produce. Let your kids learn to cook with ME! Class Fee $118.00. Register early, class size is limited.

Day 1 Pizza Workshop The fun will start with a Breakfast Pizza packed with eggs, bacon and cheese.  Next up we will take our favorite Pizza ingredients and construct tasty Pizza Muffins, perfect for on the go snacks.  We will borrow flavors from Mexico to create a beautiful Mexican Pizza packed with fresh produce.  Chicken Alfredo Florentine Pizza is sure to be a huge hit and for a tasty treat beautiful Apple and Cinnamon Pizza.  Kids will make darling Pizza Cookies, so realistic as a take home treat.

Day 2 We will start the fun in the kitchen with a gorgeous colorful Fruit Pizza, loved by all.  Our taste buds will sing for Barbeque Chicken Pizza Ring. Vegetarian Eggplant Pizza Rounds are amazing and so cute.  We will deconstruct a classic, the cheeseburger for Cheeseburger Pizza that kids will devour.  For a sweet treat, kids will make gooey Chocolate Banana Marshmallow Pizza.  Children will have a blast preparing their own crust, sauce and toppings for a Take Home Pizza Kit.  The Pizza Kit can be made that night for dinner or frozen to prepare at a later date.  Imagine your child making a fresh homemade pizza for the family dinner!

 

breadsticks

Cheese Stuffed Bread Sticks with Marina

1 package bread sticks

4 cheese sticks cut in half lengthwise

Garlic salt

Preheat oven to 350 degrees.  Open bread stick package and using a knife make a slit down each side.  Press halved cheese sticks into slit and press the dough closed with finger.  Sprinkle breadsticks with garlic salt. Cook for 8-10 minutes or until beginning to brown.  Serve with Marinara Sauce.

Fresh Marinara Sauce

1 tablespoon olive oil

1 medium onion chopped

2 cloves garlic pressed

2 28 ounce cans of crushed or diced tomatoes or 4 cups fresh tomatoes diced

½ cup fresh basil cut in a chiffonade

½ teaspoon oregano

¼ teaspoon crushed red pepper

Salt and pepper to taste

Heat olive oil in a large chef’s pan over medium heat, add onions and cook until they begin to get clear 7-8 minutes.  Next add garlic, cook for one minute more then add remaining ingredients.  Heat until mixture is simmering.  Simmer uncovered 12-20 minutes until the liquid is reduced and you have a thick sauce.  Serve with Cheese Stuffed Bread Sticks, over whole wheat pasta, grilled fish or chicken.

 

 

 

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Baked Goat Cheese with Tomato Confit

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A digital magazine devoted to the city of McKinney
The Art of Living Beautifully is an online magazine dedicated to promoting the unique city of Mckinney and it’s businesses.

When Lauren Palmer, the creator of TAOLB contacted me and asked me to be a part of this beautiful publication I was thrilled! Lauren and I had worked together a few times before sharing blog posts; her excellent style and taste is something I admire.

I am delighted to share recipes once a month with McKinney residents in the much anticipated The Art Of Living Beautifully magazine. Fresh seasonal ingredients and recipes that are accessible to the home chef will be my focus.

One of my favorite features of the publication is the monthly calendar. You can look at all of the exciting events going on in our city at a glance.  And you guessed it, my cooking classes for adults and children will be posted here!

There is so much to see and do in our fair city, be in the know and subscribe to The Art Of Living Beautifully TODAY!

I hope you will be inspired to try my  feature for June, mouthwatering Baked Goat Cheese with Tomato Confit will excite your taste buds!
XoXo
Lorie

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Baked Goat Cheese with Tomato Confit

from the kitchen of Lorie Fangio, resident Chef

Tomato Confit

1 1/2 cup cherry tomatoes cut in half

8 Roma tomatoes seeded and cut in quarters

8-10 fresh basil leaves torn

3 cloves garlic pressed

1/4 cup olive oil

Pinch of fresh thyme

½ teaspoon sugar

¼ teaspoon salt

Pinch of fresh ground pepper

Baked Goat Cheese

6 ounces fresh chevre

8 ounces cream cheese

1/2 cup grated parmesan cheese

1 clove garlic pressed

Preheat oven to 200 degrees and line a roasting pan with foil.  Place all ingredients for the confit in the pan and toss well to coat the tomatoes with oil and seasonings.  Spread the tomatoes out to form a single layer.  Roast for 1 hour, remove pan and stir tomato mixture, spread out again, replace pan in oven and repeat this process after 1 more hour.  If tomatoes are still very wet, continue roasting for an additional 30 minutes.  Store the tomato confit in the refrigerator until needed. To prepare Baked Goat Cheese, preheat oven to 400 degrees.   Place all ingredients in a bowl and mix well with an electric mixer.  Grease a 6×6 baking dish and fill with the cheese mixture.  Bake uncovered for 18-20 minutes until cheese is bubbling.  Top with Tomato Confit and serve with bread or crackers.

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Recipes from Today’s episode on Fox 4

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A huge thank you to Fox 4 and Good day for hosting me today.  Below are the 3 low cook sandwich recipes sure to become your family’s favorites!

Grilled Cheese Pesto Panini

8 slices bread

1/3 cup basil pesto

1/4 cup chopped sundried tomatoes

4 slices provolone cheese

4 thick slices fresh mozzarella Cheese

Assemble the sandwiches by spreading a generous layer of pesto on half of the bread.  Add sundried tomatoes and one of each cheese slice.  Top with remaining bread.  Heat a cast iron grill pan over medium heat.  Place all the sandwiches on the pan.  Cover with a Panini press or heavy pan.  Cook for 2-3 minutes on each side until bread is toasted and cheese is melted.

B & C Vegetable Wrap

4 whole wheat wraps

8 slices bacon cooked to crisp

4 slices cheddar cheese

4 ounces cream cheese softened

2 tomatoes sliced

1 cup chopped lettuce

¼ sliced red onion

½ cucumbers sliced

1 avocado sliced

Spread each wrap with a generous amount of cream cheese.  Layer on bacon, cheese and vegetables and roll wraps.

Buffalo Chicken Sub

1 loaf French bread sliced in half lengthwise

2 grilled chicken breasts sliced very thin into ribbons

1 red bell pepper cut into julienne

1 small onion sliced thin

1 teaspoon olive oil divided

½ cup blue cheese crumbles

1 large tomato sliced thin

½ cup sliced black olives

Sauce

½ cup prepared buffalo sauce

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

1 tablespoon brown sugar

1 teaspoon paprika

Preheat oven to 350 degrees. To make sauce, add all ingredients to a zip top bag and mix well.  Add grilled meat and toss to coat.  In a small saucepan heat olive oil and cook peppers and onions for about 6-7 minutes until they have softened.   Spread meat, peppers and onions and blue cheese evenly on half of the French bread.  Top with the other half and wrap well in foil.  Place in oven for 8-10 minutes until warmed through.  Add tomatoes and serve.

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