Chef Laurie's recipes: popcorn, sausage skewers, fingerling potatoes

CHARLESTON, S.C. (WCIV) -- Chef Laurie stirs up some delicious dishes in the Lowcountry Live kitchen that adds up to a great dinner and movie night at home.

Home Made microwave popcorn

2 Tablespoon plain un popped popcorn

1 paper lunch bag

1.{}{}{}{}{}{}{}{} Place popcorn in the paper bag.

2.{}{}{}{}{}{}{}{} Roll down the top of the bag.

3.{}{}{}{}{}{}{}{} Place bag in the microwave.

4.{}{}{}{}{}{}{}{} Micro wave for 2&1/2 - 3 minutes until all the popcorn kernels have popped.

5.{}{}{}{}{}{}{}{} Spray popcorn with olive oil and sprinkle with salt and chili powder (optional)


Chicken Sausage Tomato Fresh Mozzarella Skewers

1 lb. cooked chicken Italian sausage

1 lb. small fresh mozzarella balls

1 pint grape tomatoes

1 bunch fresh basil leaves

1. Preheat oven to 450 degrees.

2 Line a cookie sheet with parchment paper.

3. Slice each sausage into 1/4 inch thick circles

4. Lay circles on parchment.

5. Bake sausage for 10 minutes

6. Skewer first the tomato, basil leaf and then the mozzarella.

7. Remove sausage from oven and push each skewer into the sausage slice.

8. Place on a platter and serve


Crispy roasted baby fingerling potatoes

1 lb baby fingerling potatoes cut into wedges

salt and pepper

olive oil spray

1.{}{}{}{}{}{}{}{} Pre- heat oven to 425 degrees.

2.{}{}{}{}{}{}{}{} Line a cookie sheet with parchment paper.

3.{}{}{}{}{}{}{}{} Lay potatoes cut side up on parchment paper.

4.{}{}{}{}{}{}{}{} Lightly spray potatoes with olive oil and sprinkle with salt and pepper.

5.{}{}{}{}{}{}{}{} Roast for 30 minutes until brown and crisp.