Tune in Tomorrow on Fox 4 for Dinner Boards!

Sausage, beans and slaw on a wooden board.

Tune in tomorrow, Tuesday, October 15th to see me making gorgeous Dinner Boards on Fox 4, KDFW.  I will be on about 9:35!

Lorie with wooden boards

This is a sneak Peek at the featured recipes:

Rotisserie Chicken Board

Maple Roasted Sweet Potatoes and Carrots

2 sweet potatoes cut into medallions

4 large carrots peeled and cut into sticks

2 teaspoons olive oil

2 tablespoons good quality maple syrup

½ teaspoon cinnamon

1 teaspoon fresh rosemary

Pinch fresh thyme

Salt and pepper

Preheat oven to 400 degrees. Place oil, syrup, herbs and cinnamon into a zip top bag and mix well.  Add vegetable and toss to coat evenly.  Spread vegetables onto a baking sheet, generously salt and pepper.  Place into the oven and roast until fork tender 15-18 minutes.

Kielbasa Sausage with Parmesan Crusted Potatoes and Green Bean Salad

Parmesan Crusted Potatoes

3 pounds baking potatoes

1 teaspoon salt divided

½ cup melted butter

1 cup grated Parmesan cheese

½ cup panko bread crumbs

1 teaspoon dried rosemary

½ teaspoon garlic powder

¼ teaspoon pepper

Preheat oven to 400 degrees.  Peel and cut potatoes into 1-2-inch chunks.  Mix parmesan cheese, bread crumbs, rosemary, salt, garlic and pepper on a plate. Put potatoes in zip top bag, pour butter over and toss to be sure potatoes are coated.  Next roll potatoes in bread crumb mixture before placing in a single layer on a greased cookie sheet.  Bake uncovered for 45 minutes or until golden brown and tender.

Green Bean and Cranberry Salad

1 ½ pounds of tiny green beans washed and trimmed

½ cup dried cranberries

½ red onions sliced very thinly

¼ cup slivered almonds

Dressing

¼ cup red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons honey

1 garlic clove crushed

Pinch salt

Pinch pepper

¼ cup olive oil

Heat 2 quarts of water with 2 teaspoons salt in a saucepan until it boils.  Add green beans and cook for about 4 minutes.  Drain the beans and plunge into an ice batch to stop cooking. Make the dressing in the bottom of serving dish by whisking all ingredients together reserving the olive oil.  Stream olive oil in slowly while continuing to whisk.  Add first onions then beans and remaining ingredients to the serving dish.  Cover and refrigerate until ready to serve.  Just before serving toss salad well.

Take Out Pizza Board

Harvest Salad

Mixed greens

½ cup crumbled fresh chevre

½ cup dried cranberries

½ toasted walnuts

1 ½ cups cubed butternut squash

1 teaspoon olive oil

Salt and pepper

Vinaigrette

1 shallot minced

¼ cup red wine vinegar

1 Tablespoon Dijon mustard

2 Tablespoons honey

1/3 cup olive oil

Salt and pepper to taste

To prepare salad preheat oven to 400 degrees.  Toss squash with oil and salt and pepper and place on a foil lined baking sheet.  Roast for 8-12 minutes until squash reaches desired tenderness, remove from oven and set aside. To prepare dressing, combine vinegar, shallot, mustard, honey and olive oil in a small jar and shake well.  Assemble the salad by combining all ingredients in a serving bowl, toss with dressing and serve.

Dinner Boards

 

Lorie holding antique board from Turkey.

I am into wooden boards!

Of all shapes and sizes!  These are a few of my favorites.  The board I am holding is an antique Turkish bread board, and it’s old!  You can see that the wood split and copper was hammered in place to hold it together and restore it for good use.  Below that is a striped board that Mark and Brandon made me many years ago that is a treasure and staple in my kitchen.  And just beneath that, is a prized large olive wood board that I hauled back from Provence and trust me, it barely fit in  my suitcase!

Artichoke and red Pepper Quiche on a wooden board.

I NEVER cut on these boards!

Instead, I like to use them for serving.  Here I am using it as a trivet for a hot dish of Artichoke and Red Pepper Quiche.

Chicken Cesar Salad on a wooden board.

What about the idea of serving an entire meal on the board?  This is my olive wood board, piled high with a fresh crispy Chicken Caesar Salad, ready to be served right from the board.

Sausage, beans and slaw on a wooden board.

Talk about a quick dinner, Sausage warmed along with Baked Beans and Confetti Slaw.

Who’s hungry?

If you are board with dinner, try using your wooden boards to serve!

Tune into Fox 4 for a segment featuring ME and more Dinner Boards on Tuesday, October 14th!!

Chicken Caesar Salad on a Board

Dressing

1 cup mayo

3 cloves of garlic

1-ounce anchovy paste

¼ cup milk or half and half

1/3 cup grated Parmesan

2 tablespoon lemon juice

1 tablespoon Dijon

2 teaspoons Worcestershire sauce

Salad

2 grilled chicken breasts cut into chunks

2 heads Romaine lettuce

½ cup of halved tomatoes

Parmesan cheese shards

Toasts

½ small French bread loaf sliced paper thin

¼ cup olive oil

2 cloves of garlic crushed

To prepare the toasts, preheat oven to 350 degrees.  Mix olive oil and garlic in a small bowl.  Dot both sides of the bread with a small amount of the oil mixture using a pastry brush.  Spread the bread on a baking pan.  Bake toast until golden brown about 4 minutes, turn toasts and cook another 3-4 minutes to brown the other side. Meanwhile, prepare dressing by adding all ingredients in food processor or blender, process to combine well.  Add additional milk if a thinner dressing is desired.  To prepare the salad cut root of each lettuce head off and let water run through to clean the leaves.  Keeping the bundles intact slice heads into thin strips and place the lettuce in the center of the serving board.  Add chicken, tomatoes and toasts and toss along with a generous amount of dressing.  Top with Parmesan shards and serve.

Confetti Slaw.

Confetti Veggie Slaw

2 carrots shredded

1 green bell pepper cut in a julienne

1 red bell pepper cut in a julienne

2 cups of shredded purple cabbage

2 green onions finely diced

Dressing

Juice and zest of 1 lemon

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

To prepare dressing, whisk together ingredients in a small bowl.  Assemble slaw in serving bowl by layering ingredients.  Add dressing, toss to coat.  Let salad stand for a few minutes before serving.

Baked Beans

Baked Beans

2 16-ounce cans of baked beans any brand

½ cup brown sugar

½ cup ketchup

¼ cup yellow mustard

1 teaspoon cinnamon

Pinch salt

Mix all ingredients in a 9 x 13 glass baking dish.  Bake for 25 minutes or until center is bubbling.

au revoir for now lorie (002)