Happy Saint Patrick’s Day Sweetie!

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A sweet little treat for your favorite Leprechaun’s!  Key Lime Cupcakes are one of my oldie but goodie recipes and a perfect way to celebrate Saint Patty’s Day.  They are super fast to make because you start with your favorite boxed white cake mix.  You will have these little cuties made in  no time at all!

Have Fun!  Lorie

If you have not already, be sure to subscribe at http://www.atasteofparis.net, my blog there has amazing recipes and has been named a top Paris Food Blog!

Key Lime Cupcakes

Batter

1 white cake mix

1 ¼ cups water

1/3 cup oil

4 egg whites
1 teaspoon freshly squeezed lime juice

2 teaspoons lime zest

¾ teaspoon green food coloring

Preheat oven to 350 degrees.  Mix all ingredients in a bowl with an electric mixer.  Beat on medium speed for 2 minutes. Pour batter into 24 lined cupcake pans and bake for 19-23 minutes. Let cupcakes cool completely and frost with key lime frosting.

Frosting

1 8 ounce cream cheese at room temperature

½ stick of butter softened

5 cups powdered sugar

2 tablespoon lime zest

1 tablespoon fresh squeezed lime juice

Combine butter and cream cheese in a bowl and beat until smooth, add zest and juice.  Slowly add sugar until all is incorporated.  Frost cupcakes and garnish with a lime wedge if desired.

 

 

 

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A Sweet Start!

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Chocolate first thing in the morning? YES! I bound out of bed for Chocolate Almond Butter with fresh pears.

Several years ago while in France I was visiting with a friend of mine, Chloe Doutre, a world renowned chocolate expert, when she confessed to eating as much as 12 ounces of chocolate per day.  I could not hide my astonishment, it was written all over my face when she said, “Only in America would you invent a negative word to describe someone’s love of chocolate.” Chocoholic is the word of course.

It got me thinking, why not embrace my love of chocolate, and take a page from Chloe’s book. I came home and created my Chocolate Almond Butter recipe, now a staple of my morning routine.  When pears are in season and at their juicy best, it is pure joy!  If you ask me, that is the perfect way to start the day.

I hope you will try this simple concoction and let me know how you like it!

If you would like to join me on a tour of my favorite Haute Chocolate Boutiques in Paris, complete with tastings of course, Click HERE for more information.

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OR join me for an upcoming cooking class spaces are filling fast! Register TODAY by email to lorie@atasteofparis.net

Friday, February 3rd  2017 11:00-1:00 Lunch and Learn Simple Freezer Meals  Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!   I will show you how to bring home the groceries and put meals in the freezer.  Busy day, no problem, pull out a meal, pop it in the slow cooker or oven and you have a fresh dinner on the table anytime you need it.  The tasty fun starts with Zesty Buffalo Chicken and Potato casserole sure to be a FAM fav.  Caprese Bake is rich and delicious and will be a meal that keeps them coming back for more.  We will prepare my Salmon Bake my main go to meal, not a salmon fan,  whitefish or chicken can be substituted. Tangy Meatballs and Mashed Potatoes will really satisfy your hungry family.  Mexican Chicken pot pie will be a creative take on a classic along with flavorful Lemon Chicken and green beans.  For a much deserved sweet finish we will prepare Coconut Cream Pie oh my!  Class fee $53.00 

Friday, March 17th 2017 11:00-1:00  Lunch and Learn TEX MEX cooking  Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!   We will have some fun with farm fresh ingredient to concoct crave able dishes your family will love.  Just because its spring we will start the fun with Strawberry Margarita Shots!  Creamy Poblano Soup is jam packed with flavor served with a dollop of sour cream.  Black Bean Dip is a snap to make along with Garden Fresh Salas, both fantastic nutritious snacks.  We will prepare Chicken Cheese and Mushroom Enchiladas with fresh homemade Salsa Verde for a true authentic home cooked flavor.  Pork Tacos with Mexican Slaw and Avocado Dressing will be an instant hit.  We will prepare a simple Corn Salad, brimming with fresh goodness and one of my most requested recipes.  For a sweet treat to round out the feast, what could be better than Yeast Bread Cinnamon Rolls with Salted Caramel Sauce.  Class FEE $53.00

2 Day French Workshop

By popular demand 2nd date added April 6th and 7th 10:00-2:00  

March 30th and 31st SOLD OUT Join me for a truly unique culinary event.  Immerse yourself in the food and culture of France in this 2 day workshop. We will work side by side to prepare some of the most iconic and mouthwatering dishes on the planet.  In this one time special offering you will learn and prepare two of the French “mother” sauces, béchamel and Espagnole.  In addition, two major French doughs will be taught, straight dough and choux paste. Laminated Viennoiserie will be demonstrated and enjoyed by the group in the form of croissant and Pain Chocolate for those that want to arrive 30 minutes early on day 2.  We will dine together for a true French experience.  Wines will be served along with a cheese course each day.  Breakfast and lunch portions will be eaten together and the dinner portions will be taken home. Three irresistible French desserts are included.  This course promises to improve your overall kitchen skills; French cooking is the gold standard and expertise acquired will last a lifetime. Hope you will be part of the fun! Class will be limited to 10 participants Fee $189.00 per person. CLICK HERE for the menu offering

Chocolate Almond Butter

1 cup raw whole almonds

1 cup semi-sweet chocolate chips

1 tablespoon dark cocoa

2 tablespoons walnut oil

Pinch of salt

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.  Store butter in a jar at room temperature.

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Ready for a Good Time?

beets

2017 is HERE!  New Year’s resolutions are set in stone.  Are you like me and determined to learn new things in the coming year?  Plan to join me in cooking classes for a tasty learning experience and where fun is always on the menu!  Seats are limited and wont last lon.  Register TODAY by email to lorie@atasteofparis.net or call/text 214 551 9630.

See you soon! Lorie

Friday, January 13th 2017 11:00-1:00  Skip Eating Light Live Mediterranean  2 SEATS OPEN In this world of fast fix diets let’s be sensible, skip eating light and live the Mediterranean lifestyle.  I will show you how with recipes that are nutrient dense made with lean proteins, whole grains and are vegetable rich. We will start the delicious morsels with Open Faced Egg and Avocado Sami and decadent Coconut Date Bars.  Herb and Walnut Crusted Chicken is perfect on a bed of farro and arugula with a Balsamic Vinaigrette Dressing.  Crave able Maple Dijon Salmon served alongside beautiful crispy Confetti Slaw makes the perfect weeknight meal.  Chewy Quinoa Tabbouleh is the perfect side or lunch dish packed with protein and fiber.  For a snack let’s crunch on homemade pita chips served alongside Creamy Pumpkin Hummus.  Cauliflower Steaks are so meaty they can replace expensive proteins on  meatless Mondays  For a delightful  sweet treat we will prepare Pear Mascarpone and Honey Tart!  Class Fee $53.00

Wednesday, January 25th 2017 6:30-8:30  PRACTICAL Artisan Bread  2 SEATS OPEN 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!  Craft your own artisan bread to share with friends and family.  You will learn simple spiral dinner rolls as tender as they are beautiful!  Basic bread dough will be taught that can be shaped into a variety of European varieties including baguette, batard and boule.  You will learn stenciling and scoring techniques that produce the most amazing results.  The tabatiere loaf will be taught as well as proper braiding of challah dough. Your friends and families will be amazed by YOU! Class Fee $58.00

Friday, February 3rd  2017 11:00-1:00 Lunch and Learn Simple Freezer Meals 3 SEATS OPEN Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!   I will show you how to bring home the groceries and put meals in the freezer.  Busy day, no problem, pull out a meal, pop it in the slow cooker or oven and you have a fresh dinner on the table anytime you need it.  The tasty fun starts with Zesty Buffalo Chicken and Potato casserole sure to be a FAM fav.  Caprese Bake is rich and delicious and will be a meal that keeps them coming back for more.  We will prepare my Salmon Bake my main go to meal, not a salmon fan,  whitefish or chicken can be substituted. Tangy Meatballs and Mashed Potatoes will really satisfy your hungry family.  Mexican Chicken pot pie will be a creative take on a classic along with flavorful Lemon Chicken and green beans.  For a much deserved sweet finish we will prepare Coconut Cream Pie oh my!  Class fee $53.00 

Thursday, February 9th 2017 6:30-8:30  Best of Chocolate Desserts  With Valentine’s day right around the corner, my mind always drifts to Chocolate. Chocolate is my passion food and it will show in this action packed chocolate rich class.  I will serve Limoncello Martinis, the perfect complement to all this chocolate! The fun will start with a show stopping Chocolate Flower Cakes.  The cake will be baked like a ball, stuffed with goodness, large chocolate leaves will be crafted and attached and the finished product will resemble a chocolate rose.  Next up, Truffles a la Maison de Chocolate in France, rich and decadent no need to elaborate!  Chocolate Lava cake is always a crowd pleaser and mine will not disappoint!  Chocolate Pate is a simple and sinful dessert especially when served with butter cookies.  Raspberry Filling will be made from berries to stuff our dark chocolate bon bons, eating one is truly and experience.  We will prepare Chocolate Turtle Brownies to round out the chocolate feast.  Class Fee $58.00

Wednesday, March 15th 2017 6:30-8:30  PRACTICAL Magnificent Macaroons  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!  Macarons, the quintessential French treat, light, delicate and irresistible! After studding macaron making in Paris, Lorie will lead a hands on class using tried and true French techniques. We will first toast the macaroon with a flute of bubbly before diving in to make this love at first bite treat.  Each step of the process will be clearly defined so students can replicate the process in their own kitchens with success!  We will prepare the classic French flavors; Vanilla Bean with Swiss buttercream filling, Raspberry filled with Raspberry Buttercream, and my personal favorite, Pistachio with a Pistachio Buttercream filling.  Recipes for other macaron flavors will be shared. Delight in creative packaging ideas and take home treats to share. Class size is limited to 10, book early!  Class fee class fee $58.00

Friday, March 17th 2017 11:00-1:00  Lunch and Learn TEX MEX cooking  Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!   We will have some fun with farm fresh ingredient to concoct crave able dishes your family will love.  Just because its spring we will start the fun with Strawberry Margarita Shots!  Creamy Poblano Soup is jam packed with flavor served with a dollop of sour cream.  Black Bean Dip is a snap to make along with Garden Fresh Salas, both fantastic nutritious snacks.  We will prepare Chicken Cheese and Mushroom Enchiladas with fresh homemade Salsa Verde for a true authentic home cooked flavor.  Pork Tacos with Mexican Slaw and Avocado Dressing will be an instant hit.  We will prepare a simple Corn Salad, brimming with fresh goodness and one of my most requested recipes.  For a sweet treat to round out the feast, what could be better than Yeast Bread Cinnamon Rolls with Salted Caramel Sauce.  Class FEE $53.00

Thursday, March 23rd 2017 6:30-8:30  Girls Night Out It’s Time for a Break!  Grab a girlfriend and join the fun in this entertaining and educational night out.  The fun will begin with a cocktail of course, Cucumber Martini, so elegant and refreshing.  The amazing food will begin with Blue Cheese Biscuits stuffed with fresh Tomato Relish, divine!  I will show you how to craft an elegant Vegetable Platter served with luscious Avocado Dip.  We will make outstanding Asian Meat Balls Pops with Sirach Honey Sauce, to platter alongside, darling Cheese Ball Pops that explode with flavor.  Jalapeno Cheddar Pull Apart Bread will be irresistible.  A really great Spinach Artichoke dip is a must for any appetizer buffet and ours will not disappoint.  For a sweet goodie, individual Vanilla Almond Berry Parfaits will be a delightful finish to our appetizer madness.  Class Fee $58.00

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After the Party a Southern Feast

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No self respecting southerner would ring in the new year without a batch of Black Eyed Peas; add some Collard Greens and my Jalapeno Cheddar Cornbread and you will insure a lucky 2017!  Join me in 2017 for a cooking class, Click HERE for the schedule.

Wishing you and your family and healthy, happy and prosperous New Year!

Black Eyed Peas

4 slices bacon chopped or 2 sliced of ham cubed

1 tablespoon butter

1 large onion chipped

2 cloves garlic pressed

1 green bell pepper chopped

1 pound dried black eyed peas

1 teaspoon freshly ground pepper

4 cups chicken broth

2 bay leaves

Wash and pick through peas and place them in a large soup pot.  Cover the peas with water and let them soak overnight.  Drain peas in a colander and place bacon in the bottom of the soup pot set over medium high heat.  Cook bacon about 3-4 minutes until it begins to render some fat.  Add the butter and onion to the pot and cook for about 10 minutes until onions are soft and clear.  Add garlic to the pot and cook 1 minute more.  Next add remaining ingredients, reserving salt and bring pot to a simmer.  Reduce heat holding peas at a simmer until they are tender about 1 ½ hours, if pot gets too dry add water as needed.  Salt to taste and serve.

Collard Greens

4 slices bacon chopped

1 medium onion chopped

2 cloves garlic pressed

1 pound collard greens

3 cups chicken broth

Pinch of crushed red pepper

Salt to taste

Prepare greens by washing them and picking out any tough stems.  Layer the leaves, roll into a cigar shape and using kitchen shears cut into a chiffonade about 1 inch wide. Place bacon in a chef’s pan set over medium heat cook until bacon is rendering fat, about 4 minutes.  Add onion and cook for about 5 minutes, add garlic and cook 1 minute more.  Add chicken stock to the pan and heat to a simmer.  Place greens in pan and toss them until they are wilted.  Add crushed red pepper and salt and cook on simmer for about 30 minutes until greens are tender.

Jalapeno Cheddar Cornbread

1 ½ cups yellow cornmeal

½ cup flour

2 teaspoons baking powder

½ cup sugar

1 teaspoon salt

1/2 teaspoon baking soda

¼ cup butter melted and cooled

1 ½ cups milk

2 eggs

1 cup shredded cheddar cheese

1 cup fresh or frozen corn

Jalapeno seeded and chopped

Preheat oven to 450 degrees.  Combine dry ingredients in a bowl and whisk together.  Add wet ingredients and mix until combined.  Add cheese and corn and jalapenos and toss.  Pour batter into a greased 9-10 inch round baking dish, bake for 5 minutes, turn heat down to 375 and continue baking for 18-22 minutes until cornbread is firm and beginning to brown.

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Quick Tortellini with Pomodoro Sauce

quick-tort

With the holiday upon us, getting dinner on the table can be even more challenging than ever!  I went on Facebook Live yesterday afternoon to film what I was making for dinner, a simple pan sauce with amazing flavor!  Click here if you want to see the video.  Meanwhile I hope you enjoy this one pot wonder!

XOXO Lorie

Join me in January for more great meal ideas!

Friday, January 13th 2017 11:00-1:00  Skip Eating Light Live Mediterranean  In this world of fast fix diets let’s be sensible, skip eating light and live the Mediterranean lifestyle.  I will show you how with recipes that are nutrient dense made with lean proteins, whole grains and are vegetable rich. We will start the delicious morsels with Open Faced Egg and Avocado Sami and decadent Coconut Date Bars.  Herb and Walnut Crusted Chicken is perfect on a bed of farro and arugula with a Balsamic Vinaigrette Dressing.  Crave able Maple Dijon Salmon served alongside beautiful crispy Confetti Slaw makes the perfect weeknight meal.  Chewy Quinoa Tabbouleh is the perfect side or lunch dish packed with protein and fiber.  For a snack let’s crunch on homemade pita chips served alongside Creamy Pumpkin Hummus.  Cauliflower Steaks are so meaty they can replace expensive proteins on  meatless Mondays  For a delightful  sweet treat we will prepare Pear Mascarpone and Honey Tart!  Class Fee $53.00

Tortellini with Pomodoro Sauce

3 slices of bacon chopped

1 medium onion chopped

3 cloves of garlic pressed

1/2 cup chopped fresh basil

1/2 cup chicken stock, more if pan seems dry

1 32 ounce can diced tomatoes

1 16 ounce can diced tomatoes

1 16 ounce package of prepared tortellini any flavor I used 4 cheese

In a chef’s pan or skillet cook the bacon for about 2 minutes until fat is beginning to render.  Add the chopped onion to the pan and cook until clear about 5 minutes, add garlic and cook 1 minute more.  Ad remaining ingredients and bring to a simmer.  Simmer lid off for 5-15 minutes until tortellini is desired tenderness.  Add more liquid if pan gets dry.

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Gifts from the Kitchen on Fox 4 Monday!

thyme-honey

If you are looking for great gift ideas that are really personal, why not make a few right in your own kitchen.

Join me Monday, December 19th, on Fox 4 Good Day around 8:40 for Gifts From The Kitchen!  I’ll be showing viewers how to make magnificent morsels perfect for sharing.  See a few of this years favorites below.  The best part is just how simple these tasty treats are!

Hope you will try some or all of these ideas this year!  Enjoy!  Lorie

 

Join me in 2017 for a cooking class.  These events are packed with fabulous food, fantastic tips and an exceptionally great time! Register TODAY by email lorie@atasteofparis.net or 214 551 9630

Friday, January 13th 2017 11:00-1:00  Skip Eating Light Live Mediterranean  In this world of fast fix diets let’s be sensible, skip eating light and live the Mediterranean lifestyle.  I will show you how with recipes that are nutrient dense made with lean proteins, whole grains and are vegetable rich. We will start the delicious morsels with Open Faced Egg and Avocado Sami and decadent Coconut Date Bars.  Herb and Walnut Crusted Chicken is perfect on a bed of farro and arugula with a Balsamic Vinaigrette Dressing.  Crave able Maple Dijon Salmon served alongside beautiful crispy Confetti Slaw makes the perfect weeknight meal.  Chewy Quinoa Tabbouleh is the perfect side or lunch dish packed with protein and fiber.  For a snack let’s crunch on homemade pita chips served alongside Creamy Pumpkin Hummus.  Cauliflower Steaks are so meaty they can replace expensive proteins on  meatless Mondays  For a delightful  sweet treat we will prepare Pear Mascarpone and Honey Tart!  Class Fee $53.00

Wednesday, January 25th 2017 6:30-8:30  PRACTICAL Artisan Bread  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!  Craft your own artisan bread to share with friends and family.  More details coming soon.Class Fee $58.00

Friday, February 3rd  2017 11:00-1:00 Lunch and Learn Simple Freezer Meals  Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house!   I will show you how to bring home the groceries and put meals in the freezer.  Busy day, no problem, pull out a meal, pop it in the slow cooker or oven and you have a fresh dinner on the table anytime you need it.  The tasty fun starts with Zesty Buffalo Chicken and Potato casserole sure to be a FAM fav.  Caprese Bake is rich and delicious and will be a meal that keeps them coming back for more.  We will prepare my Salmon Bake my main go to meal, not a salmon fan,  whitefish or chicken can be substituted. Tangy Meatballs and Mashed Potatoes will really satisfy your hungry family.  Mexican Chicken pot pie will be a creative take on a classic along with flavorful Lemon Chicken and green beans.  For a much deserved sweet finish we will prepare Coconut Cream Pie oh my!  Class fee $53.00 

Thursday, February 9th 2017 6:30-8:30  Best of Chocolate Desserts  With Valentine’s day right around the corner, my mind always drifts to Chocolate. Chocolate is my passion food and it will show in this action packed chocolate rich class.  I will serve Limoncello Martinis, the perfect complement to all this chocolate! The fun will start with a show stopping Chocolate Flower Cakes.  The cake will be baked like a ball, stuffed with goodness, large chocolate leaves will be crafted and attached and the finished product will resemble a chocolate rose.  Next up, Truffles a la Maison du Chocolate in France, rich and decadent no need to elaborate!  Chocolate Lava cake is always a crowd pleaser and mine will not disappoint!  Chocolate Pate is a simple and sinful dessert especially when served with butter cookies.  Raspberry Filling will be made from berries to stuff our dark chocolate bon bons, eating one is truly and experience.  We will prepare Chocolate Turtle Brownies to round out the chocolate feast.  Class Fee $58.00

CLICK HERE for complete schedule

 

citrus-oil

Citrus Olive Oil

1 orange

1 lemon

2 cups olive oil

Using a sharp knife remove the rind from the lemon and orange in strips leaving the pitchy white part behind.  Push rind into a clean jar and pour oil on top.  Let oil steep for 3-4 days, before straining oil.  Store the citrus oil in the refrigerator for up to 2 months.

Walnut Thyme Honey

¾ cup honey

1 cup walnuts toasted and chopped

4 sprigs thyme

½ teaspoon lemon zest

Whisk the honey and zest until very well mixed.  Place cooled nuts and thyme sprigs into a clean jar.  Pour honey over the nuts.  Store the nut mixture in the refrigerator for several weeks before using to allow flavors to meld.

Jalapeno Vodka

2 cups vodka

1 large jalapeno pepper

Score the pepper 5 or 6 times from stem to end being careful not to cut all the way through to the seeds. Pour vodka into a clean jar or container, add pepper.  Shake 2-3 times a day for 1 week.

Remove pepper or leave it in for more intense flavor.

mixed-nuts

Spicy Nuts Mix

1 cup pumpkin seeds

1 cup shelled pistachios

1 ½ cup coarsely chopped pecans

1 cup almonds, whole

1 ½ cups cashews

1 egg white

1 teaspoon chopped fresh rosemary

1 teaspoon oranges zest

1 ½ teaspoon salt

1 tablespoon paprika

2 teaspoons cumin

½ teaspoon cayenne pepper

1 teaspoon cinnamon

Preheat the oven to 350 degrees.  Line a baking sheet with foil and coat with non stick cooking spray.  In a small bowl combine the salt with zest and spices.  Beat egg white until foamy and add seasonings, mix well.  Stir in nuts and toss to coat.  Lay nuts out in a single layer on prepared pan and bake at 350 degrees for 15-20 minutes checking them often.  Store nuts in air tight container once completely cooled.

Chocoholics Delight

1 cup chocolate covered almonds

1 cup chocolate covered cherries

1 cup chocolate covered pecans

1 cup chocolate covered orange pieces

1 cup chocolate covered raisins

Mix all ingredients and store in a jar

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Appetizer Sensation!

artichoke-red-cheese

Search no more for the perfect appetizer!  Whether you are entertaining family and friends or just need to take an appetizer to the holiday party, Artichoke Cheese Souffle will make your tastebuds sing!

Even though I call this cheese souffle, truthfully, this is really a cheese bake.  It takes only minutes to prepare and you can create many versions of this classic that calls for artichokes and red peppers.  Feel free to add prosciutto, mushrooms, leeks, really the combinations and possibilities are countless.

Join me in January for a sensible approach to eating in Skip Eating Light, The Mediterranean Approach

Enjoy!

Friday, January 13th 2017 11:00-1:00  Skip Eating Light Live Mediterranean  In this world of fast fix diets let’s be sensible, skip eating light and live the Mediterranean lifestyle.  I will show you how with recipes that are nutrient dense made with lean proteins, whole grains and are vegetable rich. We will start the delicious morsels with Open Faced Egg and Avocado Sami and decadent Coconut Date Bars.  Herb and Walnut Crusted Chicken is perfect on a bed of farro and arugula with a Balsamic Vinaigrette Dressing.  Crave able Maple Dijon Salmon served alongside beautiful crispy Confetti Slaw makes the perfect weeknight meal.  Chewy Quinoa Tabbouleh is the perfect side or lunch dish packed with protein and fiber.  For a snack let’s crunch on homemade pita chips served alongside Creamy Pumpkin Hummus.  Cauliflower Steaks are so meaty they can replace expensive proteins on  meatless Mondays  For a delightful  sweet treat we will prepare Pear Mascarpone and Honey Tart!  Class Fee $53.00 Register for cooking classes TODAY by sending an email to Loriefan@tx.rr.com or call/text 214 551 9630

Artichoke Cheese Soufflé

2 8 ounce packages of cream cheese

1 cup of grated parmesan cheese

1 cup of mayonnaise

1 cup frozen artichoke hearts chopped

1 red pepper chopped

Preheat oven to 400 degrees. Cream together cream cheese, mayonnaise and parmesan cheese for 2-3 minutes.  Fold in vegetables and bake in a soufflé dish for 25-30 minutes or until bubbly and slightly browned.

 

 

 

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