I’m so excited to share where I’ll be this Thursday morning- back at the Fox 4 studio, cooking live with the Good Day crew between 8 and 9 a.m.! I’ve been cooking with these guys for so many years, it always feels like catching up with old friends. The team is kind, welcoming, and always up for a good laugh—just the kind of energy you want in the kitchen!
This time, we’re diving into some fresh and flavorful main course salads that are ideal for the brutal Texas heat. Minimal cooking and maximum taste- that’s music to my ears!
We’ll be whipping up bright and zesty Chicken Pesto Salad, inspired by a Parisian favorite. Next up, Greek Tortellini Salad, filled to the brim with goodness from the earth and amazing textures. And last but not least, the wildly popular Beef Taco Salad, jam-packed with all the taco fixings.
These hearty, satisfying recipes are easy to whip up and perfect for weeknight dinners. You’ll be able to put them on repeat all summer long!
So be sure to mark your calendars and tune in Thursday morning between 8 and 9 on Fox 4. You won’t want to miss these recipes—and all the fun that comes with cooking live with the Fox crew!
Chicken Pesto Green Salad
2 cups shredded rotisserie or baked chicken
½ cup prepared pesto
6 cups baby greens
½ cup kalamata olives
½ cup cherry tomatoes, cut in half
½ cup sundried tomatoes
1 cup fresh mozzarella balls or pearls
1 lemon cut into wedges
Olive oil to taste
Salt and pepper to taste
Mix the pesto with shredded chicken in a medium bowl, add salt and pepper to taste, and chill. Prepare the salad by placing the greens at the bottom of a serving bowl, and make 4 mounds of chicken on top. Next, arrange the remaining ingredients on top of the greens. Top with lemon wedges and drizzle with olive oil if desired.
Greek Tortellini Salad
2 cups of prepared cheese tortellini, cooked and chilled
½ cup olive oil
½ cup red wine vinegar
1 teaspoon Dijon mustard
3 garlic cloves, pressed
½ teaspoon of each dried parsley and dried basil
4 cups crisp greens
1 ½ cups Campari tomatoes, quartered
1 red bell pepper, cut into large chunks
1 green bell pepper, cut into large chunks
1 English cucumber, peeled and cut into large chunks
½ medium red onion, cut into large chunks
½ cup crumbled feta cheese
½ cup kalamata olives
Salt and pepper to taste
Prepare the dressing in the bottom of a serving bowl by combining the Dijon, garlic, olive oil, vinegar, herbs, and salt and pepper, and whisk well. To this bowl, add prepared tortellini and all of the vegetables, reserving the salad greens. Toss the vegetables with the dressing and place in the refrigerator for 1-2 hours. When you are ready to serve, add the greens and feta, toss well, and serve at once.
Beef Taco Salad
1 pound of lean ground beef
1 package of prepared taco seasoning
4 cups crisp greens
1 cup shredded cheddar cheese
1 cup of brown or black beans
½ cup cherry tomatoes, halved
1 large avocado, chopped
1 cup cooked fresh corn
4 green onions, white and green, chopped
1 cup prepared salsa
Corn chips
In a small chef’s pan, cook the beef with taco seasoning. Meanwhile, assemble the salad with all the ingredients, reserving the corn chips and salsa, and toss well. Add beef on top along with salsa and corn chips and serve at once.
Join me to COOK this summer!!
Thursday, June 26th 6:30-8:30 Appetizers with French Flair – SOLD OUT
Thursday, July 17th 6:30-9:00 An Evening of French Culinary Delights Join me for a festive, hands-on cooking class where laughter fills the kitchen and every dish tells a story. Whether you are a seasoned home cook or a beginner, this evening promises to be both entertaining and filled with delightful indulgence. We will begin the merriment by crafting the vibrant Piquillo Pepper Tapenade, smoky and sweet, served on crisp toasts. Our first course will be the oh so French, Creamed Leeks with Seared Scallops. The leeks will be sautéed until tender and topped with perfectly seared scallops that boast a golden crust with a rich, tender interior. For our main course we will prepare and savor Chicken Provencal, filled with garden vegetables READ MORE
Saturday, August 30th, 10:30-1:30 Let’s Make Pasta 4 Ways! After learning from Italian chefs, Lorie will share all the secrets to creating pasta dishes so good you will want to cry! We will start the day by creating 4 taste-tempting sauces using the best from the garden. First up, Vibrant Roasted Red Pepper Blush Sauce, so luxurious and creamy you’ll be diving back in for more, followed by a true Italian classic, Pomodoro Sauce, perfect for anytime and made in a matter of minutes. Next up, decadent and satisfying Chicken Pesto Sauce dusted with parmesan and last but certainly not least, my favorite, Roasted, Vine Ripened Tomato Sauce topped with zesty sausage, a sauce so thick and jam packed with flavor your tastebuds will sing. READ MORE
Friday, September 5th, 10:30-2:00 Artisanal European Loaves- Work with a small group of 4-5 people to uncover all the secrets of beautiful, freshly-baked Artisanal European loaves just like in the French Boulangeries. All techniques and ingredients are tailored for the American home chef with no shortcuts on flavor and quality! There is nothing like the wafting aroma of freshly baked bread coming from the oven. Imagine yourself with the mastery to produce European-style, artisan loaves quickly and with ease in your own home! You can! I’ll show you how! Your family and friends will be so impressed! Lessons on cold fermentation, autolysis, and scoring will all be taught. We will prepare bread from start to finish, and each guest will take home a 500-gram Boule or Tabatiere to be shared with their family. READ MORE
Join me for Main Course Salads on Fox 4 Thursday! and I look forward to seeing you soon!
XOXO Lorie
