Browsing Archive: August, 2013

Simple Salmon

Posted by Penny Moline on Tuesday, August 27, 2013, In : seafood 

Marinade
1/4 cup olive oil
1/4 cup soy sauce
14 cup dijon mustard
3 tablespoons perpared horseradish
2 Tablespoons brown sugar
1 teaspoon rice vinegar
whisk together

6 salmon fillets with skin

Pour about 1/3 of the marinade on the salmon
It works well in a zip lock bag make sure you have sealed well and place in a bag
let marinade for about 30 minutes

Remove from the marinade and grill
during the last frew minute brush with the reserved marinade

wonderful and a quick dinner
1

Continue reading ...
 

Honey Mustard Chicken Breast

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

This is a quick dinner idea

marinade
1/3 cup coarsely chopped mint
1/4 cup olive oil
1/4 cu fresh lemon juce
1 T coarsley chopped garlic
salt and pepper to taste
Whisk together

4 boneless skinless chicken breast
Marinade the chicken for about 1 hour


Sauce
2 T olive oil
2 T butter
13 cup minced yellow onion
1 t minced jalapeno pepper without seeds
1/4 cup dijon mustard
2 T honey

In medium sauce pan add butter and olive oil
add onion and jalapeno and cook until onion is translusent
remove from heat
whisk in mustar...
Continue reading ...
 

Tuscan Style Lamb Chops

Posted by Penny Moline on Tuesday, August 27, 2013, In : Lamb 

dressing:

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste
whisk together
reserve 1/4 cup


16 rib lamb chops about 3/4 inch thick and trimmed of all fat
 brush both sides of the 1/4 cup dressing on the lamb chops and cover in plastic wrap
refridgerate up to 2 hours


Salad;

1 small egg plant ( globe) cut into 1 inch strips, ( some people will salt the eggplant and let stand for 30 mintues, and some people will peel the egg plant.  ho...
Continue reading ...
 

Brisket with stout

Posted by Penny Moline on Tuesday, August 27, 2013, In : Beef 

rub;
1 T paperika
1 t garlic powder
1 t dried oregano
1 t dried thyme
1 t granulated onion
1 t salt
1/4 t cayenne
Mix together

1 beef brisket about 3 pounds
olive oil
rub the brisket with olive oil and sear in a hot pan

sauce;
1 T butter
1 T olive oil
1 medium onion minced
1 T minced garlic
1 t caraway seeds ( optional)
1/2 cup ketcup
1 cup beef broth
2 cups guinness Stout
3 T balsamic vinegar
In a medium sauce pan melt butter and olive oil
add onion and garlic and caraway seeds cook for 5 to 6 minute over medium ...
Continue reading ...
 

New York Strips with garlic butter

Posted by Penny Moline on Tuesday, August 27, 2013, In : Beef 

garlic butter
1 large garlic head
1 tsp olive oil
2 T butter softened
1 t dijon mustard
1 t worcestershire sauce
salt to taste

4 new york steaks
salt and pepper

remove the loose papery outer skin from the garlic head and cut about 1/2 inch off the top to expose the cloves.
Place the garlic head on a large enough square of foil to seal
drizzle with olive oil and cook in the oven or grill until soft
allow to cool

squeese the cooled garlic out into a small bowl.  Using a fork mash
add the remaining ingredie...
Continue reading ...
 

Guacamole cheese burger

Posted by Penny Moline on Tuesday, August 27, 2013, In : Beef 

Guacamole:
1 large ripe avocado pitted and skin removed
1 cup finely chopped tomato
2 green onions (white parts only) minced
1 T finely chopped cilantro
1 T fresh lime juice
1 t minced jalapeno pepper
salt and pepper to taste
Mash the avocado with the back of a fork.  Add remaining ingredients mix well

Burger:

2 pounds ground chuck ( 80 percent lean)
2 T olive oil
3 green onions minced
2 t cumin
2 t chile powder
2 t dried oregano
2 t minced jalapeno pepper with seeds
2 t minced garlic
salt and pepper to taste...
Continue reading ...
 

onion dip ( this is the real deal not from a package)

Posted by Penny Moline on Tuesday, August 27, 2013, In : Appetizer 

The dip;
4 slices yellow onions cut about 1/2 inch thick
olive oil
1/2 cup cilantro leaves
12 cup sour cream
1/4 cup pinenuts
14 cup cream cheese
2 t lime juice
1 t granulated onion
1 t chili powder
1 t granulated garlic
14 t cumin
salt and pepper to taste

Brush or spray the onion slices with olive oil
grill until very tender about 15 minutes
turning once during cooking time

put the grilled onion slices in a food processor add the remaining ingredients and process until smooth
transfer to a serving bowl and s...
Continue reading ...
 

Grilled Figs and Arugula salad

Posted by Penny Moline on Tuesday, August 27, 2013, In : Salads 

dressing:
3 T olive oil
2 T honey divided
2 T champange vinegar divided
salt and pepper to taste

8 large or 12 small fresh figs

5 to 6 cups loosely packed baby arugula
2 to 3 ounces asiago, parmigiano-reggiano or dry jack cheese

trim the stems of the figs and cut length wise.  Arrange cut side up on a platter
whisk together the reserved honey and vinegar until completely blended.  Lighly brush on the figs

grill figs cut side down until warm and lighly caramelized about 2 minute and turn.
set aside

place...
Continue reading ...
 

Zesty garlic shrimp

Posted by Penny Moline on Tuesday, August 27, 2013, In : seafood 

Marinade:
1/4 cup olive oil
2 T lemon juice
2 T chopped italian parsley
2 t dried oregano
1 1/2 t minced garlic
1 t lemon zest
salt and pepper to taste
1/4 t crushed red pepper flakes
Whisk together

20 jumbo shrimp, deveined and peeled

Marinade the shrimp for 30 mintues

Thread the shrimp on to skewers, sprinkle with the bread crumbs and grill
 serve warm

1 tablespoon fine dried bread crumbs or panko


Continue reading ...
 

Kingston Grilled Jerk Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

4 green onions choarsely chopped
1 habanero chile, stemmed, seeded and coursely chopped
3 tablespoons canola oil
2 tablespoons lime juice
1 tablespoons granulated garlic
2 teaspoons dried thyme
2 teaspoons all spice
1 teaspoon sugar
salt and pepper to taste
to make a paste place all the ingredients in a food processor and blend



1 whole chicken or 4 to 6 chicken breast

Rub the paste all over the chicken and refridgerate 12 to 24 hours

Grill the chicken until done 165 internal tempature.
Continue reading ...
 

Tipsy chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

marinade
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon minced garlic

4 chicken breast

2 tablespoons olive oil
salt and pepper to taste

marniade for at least 2  hours.

Grill to 165 degrees...basting with the reserved marinade


Continue reading ...
 

Greek Garlic Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

Marinade
1/2 cup chopped fresh italian parsley
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoons minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
salt and pepper to taste

Whisk together all the ingredients and reserve 1/4 of the marinade

marinade the chicken for 6 hours

grill the chicken and baste with the reserved marinade.




Continue reading ...
 

Margarita Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 
Marinade
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons tequila
1 teaspoon lime zest
 1/8 teaspoon cayenne
salt and pepper to taste

Whisk ingredients together reserve 1/4 of the marinade

4 boneless chicken breast

place the chicken breast in the marinade and distribute well.  refrigerate for about an hour

Remove the chicken and toss the marinade except the reserved.

grill the breast and baste with the remaining marinade.




Continue reading ...
 

Beer Can Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

Rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
mix all ingredients togeher

1 whole chicken 4 to 5 pounds rinse the chicken under water and pat dry

2 teaspoons vegetable oil
rub  the oil and the rub into the chicken 

1 can ( 16 ounce) beer  Open the can and pour off half of the beer
set the half full can on a flat surface and slide the chicken ov...
Continue reading ...
 

Pork tenderloin wrapped in pancetta

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

Rub

1 tablespoon minced garlic
1 teaspoon minced rosemary ( please only use fresh rosemary)
salt and pepper to taste

1 pork tenderloin
 
1/4 pound of thinly sliced pancetta

Trim away any excess fat from the tenderloin
rub  the tenderloin with the garlic and rosemary, salt and pepper

wrap with the pancetta and secure with either toothpicks or kitchen string

Grill until they have reached a interal tempature of 145 and the bacon is crips

take the toothpicks or the kitchen string off.  Let rest for 10 minut...
Continue reading ...
 

Pork Tenderloin with Pico De Gallo

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

Marinade
1/3 cup orange juice
2 Tablespoons olive oil
2 tablespoons worcestershire sauce
1 tablespoons molasses
1 tablespoons minced garlic
whisk all ingredients together

2 pork tenderloins

Add marinade to pork tenderloins in a glass bowl, cover with plastic wrap and refrigerate 1 to 2 hours


Rub
2 teaspoons chili powder
1 tsp black pepper
1 tsp kosher salt ( please make sure you are using kosher not table salt or it will be too salty)
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic

Pull ...
Continue reading ...
 

Adobo Pork Chop with peach salsa

Posted by Penny Moline on Tuesday, August 27, 2013, In : pork chops 

A friend of mine ( Pam) gave me a big sack of peaches from her yard yesterday... this is what I did with some of them.  The heat from the pork chop is cooled by the peaches.  It's a really good combination!

Marinade

2 tablespoons apple cider vinegar
1 chipotle chili in adobo sauce minced 
1 tablespoon adobo sauce from the can of chipotle in adobo
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste

whisk together the marinade ingredients

2 thick cut pork chops ( you can use chick...
Continue reading ...
 

Grilled Ham with Whiskey sauce

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

1 bone in ham, 12 to 14 pounds
2 tablespoons crushed black peppercorns
2 tablespoons crushed mustard seeds

Allow the ham to sit at room tempature for about 30 minutes before grilling
Place in a heavy duty foil baking pan ( or I use my cast iron pan)
score the ham in a diagonal pattern with diamond cuts about 1 inch apart
rub the spices into the ham.

If you don't have mustard seeds use a brown mustard and brown sugar blend

Grill the ham over low heat until the internal tempature of the ham is over 140...
Continue reading ...
 

Easy Samoa Brownies

Posted by Penny Moline on Tuesday, August 27, 2013, In : Desserts 

1 package brownie mix
3 1/2 cup shredded coconut, toasted
2 packages of 14 ounce caramels unwrapped
1/2 tsp salt
4 Tablespoons milk
3 ounces chocolate, semi sweet

prepare brownie mix according to directions on box

Preheat oven to 375
place coconut on a baking pan and cokk until toasted, watch closely so you don't burn them

In a pot add caramels, salt and milk and cook until carmel has melted.
You can do this in your microwave as well, just stir often

Add coconut and mix together
spread over cooled brow...
Continue reading ...
 

Bacon Cheddar Pull A Part Bread

Posted by Penny Moline on Tuesday, August 27, 2013, In : Appetizer 

8 ounces cheddar cheese, or pepper jack, or mixture

1 loaf of round soft bread
8 ounces bacon, diced and cooked crisp
1/2 cup melted butter
1 tablespoon ranch dressing dry mix from packet

Cut bread in 3/4 inch intervals, being careful not to cut all the way through it, then cut again cross ways
not cutting all the way through

Place cheese in between all the cuts, sprinkle with bacon
blend melted butter and ranch mix and drizzle over bread
wrap in foil
bake at 350 for 15 minutes
uncover and bake 10 more ...
Continue reading ...
 

Caramel Sauces.... It's Apple season, here are three wonderful ones

Posted by Penny Moline on Tuesday, August 27, 2013, In : Frostings, Icings, and dessert sauces 

Carmel ... my favorite for carmel popcorn! 
you can cut this recipe down.  It's large, makes enough carmel for you to make gifts of the carmel popcorn.

brown sugar 5 pounds 8 ounces
sweet condensed milk 4 cans
corn syrup 3 pounds 12 ounces
butter 1 pound


Caramel sauce

1 cup sugar
2 Tablespoons light corn syrup
1/4 tsp salt
1/2 cup water
1/2 cup heavy cream
2 Tablespoons unsalted butter
1/2 tsp pure vanilla extract

here is the method for both;

in sauce pan, combine ingredients
cook over medium heat until sug...
Continue reading ...
 

The trendy new Ramen Burger

Posted by Penny Moline on Thursday, August 22, 2013, In : Beef 
one package top ramen per burger
1 egg per ramen bun
oil to fry

1 beef patty 75 percent lean works the best ..  ( hey we aren't watching calories on this one)

soy sauce to taste
sesame oil to taste
salt and pepper to taste

1 green onion chopped on a bias per sandwich
Arugula ( as desired)

cheddar cheese as desired

Fried egg optional

Wax paper

First cook your ramen noodles with out seasoning packet as directed on the package

Strain

Beat one egg then add your ramen noodles to coat.
Divide into two amounts
plac...
Continue reading ...
 

Baked Potato Salad with Cheddar Cheese

Posted by Penny Moline on Thursday, August 22, 2013, In : Salads 

2 pounds red potatoes scrubbed clean
2 tablespoons oil
kosher salt as needed
8 ounces ( half a pound) of bacon, diced and cooked until crisp divided in two
1 cup sour cream
4 green onions, thinkly sliced
2 cups cheddar cheese, shredded
pepper to taste

preheat oven to 350 degrees
toss potatoes in oil add kosher salt to taste
place on sheet pan and bake until the potatoes are tender
it will depend on the size of the potatoes how long it will take to bake

When potatoes are baked and cool enought to handle,...
Continue reading ...
 

Chicken En Croute

Posted by Penny Moline on Wednesday, August 21, 2013, In : Chicken, poultry and such 

One package Puff Pastry
4 chicken breast, cut and trim any fat away
1 bag of fresh baby spinach or 1 small carton of frozen spinach ( best value)
1 shallot or small onion diced small
1 cup of mushrooms diced small
1 8 ounce package of cream cheese

egg wash ( equal parts milk and water)

Season chicken with salt and pepper, garlic powder, Italian seasoning, what ever floats your boat

Grill mark the chicken, but do not fully cook... this is an extra step that I like to do
set aside

In a saute pan with oli...
Continue reading ...
 

Baked "Fried" Chicken

Posted by Penny Moline on Wednesday, August 21, 2013, In : Chicken, poultry and such 

1 package chicken tenders, or chicken breast cut into strips, or a half chicken breast

Soak overnight in buttermilk (or milk with a dash of lemon juice) to cover chicken ( if you don't soak over night soak at least 20 to 30 minutes)

Seasoning mix

1/2 teaspoon salt
1 Tablespoon season all  (Season All is made by Morton's, it also come in spicy and can be purchased at most grocery stores)
3/4 teaspoons black pepper
1 cup flour
2 teaspoons paprika


preheat oven to 400 degrees

melt 1/2 stick of butter and ...
Continue reading ...
 

caramelized acron squash

Posted by Penny Moline on Monday, August 12, 2013, In : Vegetables 

4 acorn squash
1/2 cup brown sugar
1/2 cup butter
1/2 cup apple cidar
1 tsp cinnamon
1/2 tsp ground nutmeg if desired
1/2 tsp ginger
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350. 
bake the acorn squash until softened
cut into rings
cool
Heat sugar in a nonstick skillet
over medium heat add sugar and butter
add the acorn squash
bake to finish in oven

Continue reading ...
 

Mashed baked potatoes with garden confetti

Posted by Penny Moline on Monday, August 12, 2013, In : Starches, Sides, Potatoes and Grains 

5 pounds red potatoes
1 8 ounce cream cheese
1 1/2 cups half and half, evaporated milk, milk, cream,
1 tsp salt
1 tsp pepper
melted butter as needed

preheat the oven to 350. 
Bake the potatoes in the oven until tender
while still hot transfer to a very large bowl.

using an electric mixer mashed the potatoes with their skins on  ( you can do this in batches for this large amount)
add cream cheese, half and half or cream etc. 
beat until combined

add butter as desired
season with salt and pepper

Top with...
Continue reading ...
 
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Browsing Archive: August, 2013

Simple Salmon

Posted by Penny Moline on Tuesday, August 27, 2013, In : seafood 

Marinade
1/4 cup olive oil
1/4 cup soy sauce
14 cup dijon mustard
3 tablespoons perpared horseradish
2 Tablespoons brown sugar
1 teaspoon rice vinegar
whisk together

6 salmon fillets with skin

Pour about 1/3 of the marinade on the salmon
It works well in a zip lock bag make sure you have sealed well and place in a bag
let marinade for about 30 minutes

Remove from the marinade and grill
during the last frew minute brush with the reserved marinade

wonderful and a quick dinner
1

Continue reading ...
 

Honey Mustard Chicken Breast

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

This is a quick dinner idea

marinade
1/3 cup coarsely chopped mint
1/4 cup olive oil
1/4 cu fresh lemon juce
1 T coarsley chopped garlic
salt and pepper to taste
Whisk together

4 boneless skinless chicken breast
Marinade the chicken for about 1 hour


Sauce
2 T olive oil
2 T butter
13 cup minced yellow onion
1 t minced jalapeno pepper without seeds
1/4 cup dijon mustard
2 T honey

In medium sauce pan add butter and olive oil
add onion and jalapeno and cook until onion is translusent
remove from heat
whisk in mustar...
Continue reading ...
 

Tuscan Style Lamb Chops

Posted by Penny Moline on Tuesday, August 27, 2013, In : Lamb 

dressing:

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste
whisk together
reserve 1/4 cup


16 rib lamb chops about 3/4 inch thick and trimmed of all fat
 brush both sides of the 1/4 cup dressing on the lamb chops and cover in plastic wrap
refridgerate up to 2 hours


Salad;

1 small egg plant ( globe) cut into 1 inch strips, ( some people will salt the eggplant and let stand for 30 mintues, and some people will peel the egg plant.  ho...
Continue reading ...
 

Brisket with stout

Posted by Penny Moline on Tuesday, August 27, 2013, In : Beef 

rub;
1 T paperika
1 t garlic powder
1 t dried oregano
1 t dried thyme
1 t granulated onion
1 t salt
1/4 t cayenne
Mix together

1 beef brisket about 3 pounds
olive oil
rub the brisket with olive oil and sear in a hot pan

sauce;
1 T butter
1 T olive oil
1 medium onion minced
1 T minced garlic
1 t caraway seeds ( optional)
1/2 cup ketcup
1 cup beef broth
2 cups guinness Stout
3 T balsamic vinegar
In a medium sauce pan melt butter and olive oil
add onion and garlic and caraway seeds cook for 5 to 6 minute over medium ...
Continue reading ...
 

New York Strips with garlic butter

Posted by Penny Moline on Tuesday, August 27, 2013, In : Beef 

garlic butter
1 large garlic head
1 tsp olive oil
2 T butter softened
1 t dijon mustard
1 t worcestershire sauce
salt to taste

4 new york steaks
salt and pepper

remove the loose papery outer skin from the garlic head and cut about 1/2 inch off the top to expose the cloves.
Place the garlic head on a large enough square of foil to seal
drizzle with olive oil and cook in the oven or grill until soft
allow to cool

squeese the cooled garlic out into a small bowl.  Using a fork mash
add the remaining ingredie...
Continue reading ...
 

Guacamole cheese burger

Posted by Penny Moline on Tuesday, August 27, 2013, In : Beef 

Guacamole:
1 large ripe avocado pitted and skin removed
1 cup finely chopped tomato
2 green onions (white parts only) minced
1 T finely chopped cilantro
1 T fresh lime juice
1 t minced jalapeno pepper
salt and pepper to taste
Mash the avocado with the back of a fork.  Add remaining ingredients mix well

Burger:

2 pounds ground chuck ( 80 percent lean)
2 T olive oil
3 green onions minced
2 t cumin
2 t chile powder
2 t dried oregano
2 t minced jalapeno pepper with seeds
2 t minced garlic
salt and pepper to taste...
Continue reading ...
 

onion dip ( this is the real deal not from a package)

Posted by Penny Moline on Tuesday, August 27, 2013, In : Appetizer 

The dip;
4 slices yellow onions cut about 1/2 inch thick
olive oil
1/2 cup cilantro leaves
12 cup sour cream
1/4 cup pinenuts
14 cup cream cheese
2 t lime juice
1 t granulated onion
1 t chili powder
1 t granulated garlic
14 t cumin
salt and pepper to taste

Brush or spray the onion slices with olive oil
grill until very tender about 15 minutes
turning once during cooking time

put the grilled onion slices in a food processor add the remaining ingredients and process until smooth
transfer to a serving bowl and s...
Continue reading ...
 

Grilled Figs and Arugula salad

Posted by Penny Moline on Tuesday, August 27, 2013, In : Salads 

dressing:
3 T olive oil
2 T honey divided
2 T champange vinegar divided
salt and pepper to taste

8 large or 12 small fresh figs

5 to 6 cups loosely packed baby arugula
2 to 3 ounces asiago, parmigiano-reggiano or dry jack cheese

trim the stems of the figs and cut length wise.  Arrange cut side up on a platter
whisk together the reserved honey and vinegar until completely blended.  Lighly brush on the figs

grill figs cut side down until warm and lighly caramelized about 2 minute and turn.
set aside

place...
Continue reading ...
 

Zesty garlic shrimp

Posted by Penny Moline on Tuesday, August 27, 2013, In : seafood 

Marinade:
1/4 cup olive oil
2 T lemon juice
2 T chopped italian parsley
2 t dried oregano
1 1/2 t minced garlic
1 t lemon zest
salt and pepper to taste
1/4 t crushed red pepper flakes
Whisk together

20 jumbo shrimp, deveined and peeled

Marinade the shrimp for 30 mintues

Thread the shrimp on to skewers, sprinkle with the bread crumbs and grill
 serve warm

1 tablespoon fine dried bread crumbs or panko


Continue reading ...
 

Kingston Grilled Jerk Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

4 green onions choarsely chopped
1 habanero chile, stemmed, seeded and coursely chopped
3 tablespoons canola oil
2 tablespoons lime juice
1 tablespoons granulated garlic
2 teaspoons dried thyme
2 teaspoons all spice
1 teaspoon sugar
salt and pepper to taste
to make a paste place all the ingredients in a food processor and blend



1 whole chicken or 4 to 6 chicken breast

Rub the paste all over the chicken and refridgerate 12 to 24 hours

Grill the chicken until done 165 internal tempature.
Continue reading ...
 

Tipsy chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

marinade
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon minced garlic

4 chicken breast

2 tablespoons olive oil
salt and pepper to taste

marniade for at least 2  hours.

Grill to 165 degrees...basting with the reserved marinade


Continue reading ...
 

Greek Garlic Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

Marinade
1/2 cup chopped fresh italian parsley
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoons minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
salt and pepper to taste

Whisk together all the ingredients and reserve 1/4 of the marinade

marinade the chicken for 6 hours

grill the chicken and baste with the reserved marinade.




Continue reading ...
 

Margarita Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 
Marinade
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons tequila
1 teaspoon lime zest
 1/8 teaspoon cayenne
salt and pepper to taste

Whisk ingredients together reserve 1/4 of the marinade

4 boneless chicken breast

place the chicken breast in the marinade and distribute well.  refrigerate for about an hour

Remove the chicken and toss the marinade except the reserved.

grill the breast and baste with the remaining marinade.




Continue reading ...
 

Beer Can Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

Rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
mix all ingredients togeher

1 whole chicken 4 to 5 pounds rinse the chicken under water and pat dry

2 teaspoons vegetable oil
rub  the oil and the rub into the chicken 

1 can ( 16 ounce) beer  Open the can and pour off half of the beer
set the half full can on a flat surface and slide the chicken ov...
Continue reading ...
 

Pork tenderloin wrapped in pancetta

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

Rub

1 tablespoon minced garlic
1 teaspoon minced rosemary ( please only use fresh rosemary)
salt and pepper to taste

1 pork tenderloin
 
1/4 pound of thinly sliced pancetta

Trim away any excess fat from the tenderloin
rub  the tenderloin with the garlic and rosemary, salt and pepper

wrap with the pancetta and secure with either toothpicks or kitchen string

Grill until they have reached a interal tempature of 145 and the bacon is crips

take the toothpicks or the kitchen string off.  Let rest for 10 minut...
Continue reading ...
 

Pork Tenderloin with Pico De Gallo

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

Marinade
1/3 cup orange juice
2 Tablespoons olive oil
2 tablespoons worcestershire sauce
1 tablespoons molasses
1 tablespoons minced garlic
whisk all ingredients together

2 pork tenderloins

Add marinade to pork tenderloins in a glass bowl, cover with plastic wrap and refrigerate 1 to 2 hours


Rub
2 teaspoons chili powder
1 tsp black pepper
1 tsp kosher salt ( please make sure you are using kosher not table salt or it will be too salty)
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic

Pull ...
Continue reading ...
 

Adobo Pork Chop with peach salsa

Posted by Penny Moline on Tuesday, August 27, 2013, In : pork chops 

A friend of mine ( Pam) gave me a big sack of peaches from her yard yesterday... this is what I did with some of them.  The heat from the pork chop is cooled by the peaches.  It's a really good combination!

Marinade

2 tablespoons apple cider vinegar
1 chipotle chili in adobo sauce minced 
1 tablespoon adobo sauce from the can of chipotle in adobo
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste

whisk together the marinade ingredients

2 thick cut pork chops ( you can use chick...
Continue reading ...
 

Grilled Ham with Whiskey sauce

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

1 bone in ham, 12 to 14 pounds
2 tablespoons crushed black peppercorns
2 tablespoons crushed mustard seeds

Allow the ham to sit at room tempature for about 30 minutes before grilling
Place in a heavy duty foil baking pan ( or I use my cast iron pan)
score the ham in a diagonal pattern with diamond cuts about 1 inch apart
rub the spices into the ham.

If you don't have mustard seeds use a brown mustard and brown sugar blend

Grill the ham over low heat until the internal tempature of the ham is over 140...
Continue reading ...
 

Easy Samoa Brownies

Posted by Penny Moline on Tuesday, August 27, 2013, In : Desserts 

1 package brownie mix
3 1/2 cup shredded coconut, toasted
2 packages of 14 ounce caramels unwrapped
1/2 tsp salt
4 Tablespoons milk
3 ounces chocolate, semi sweet

prepare brownie mix according to directions on box

Preheat oven to 375
place coconut on a baking pan and cokk until toasted, watch closely so you don't burn them

In a pot add caramels, salt and milk and cook until carmel has melted.
You can do this in your microwave as well, just stir often

Add coconut and mix together
spread over cooled brow...
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Bacon Cheddar Pull A Part Bread

Posted by Penny Moline on Tuesday, August 27, 2013, In : Appetizer 

8 ounces cheddar cheese, or pepper jack, or mixture

1 loaf of round soft bread
8 ounces bacon, diced and cooked crisp
1/2 cup melted butter
1 tablespoon ranch dressing dry mix from packet

Cut bread in 3/4 inch intervals, being careful not to cut all the way through it, then cut again cross ways
not cutting all the way through

Place cheese in between all the cuts, sprinkle with bacon
blend melted butter and ranch mix and drizzle over bread
wrap in foil
bake at 350 for 15 minutes
uncover and bake 10 more ...
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Caramel Sauces.... It's Apple season, here are three wonderful ones

Posted by Penny Moline on Tuesday, August 27, 2013, In : Frostings, Icings, and dessert sauces 

Carmel ... my favorite for carmel popcorn! 
you can cut this recipe down.  It's large, makes enough carmel for you to make gifts of the carmel popcorn.

brown sugar 5 pounds 8 ounces
sweet condensed milk 4 cans
corn syrup 3 pounds 12 ounces
butter 1 pound


Caramel sauce

1 cup sugar
2 Tablespoons light corn syrup
1/4 tsp salt
1/2 cup water
1/2 cup heavy cream
2 Tablespoons unsalted butter
1/2 tsp pure vanilla extract

here is the method for both;

in sauce pan, combine ingredients
cook over medium heat until sug...
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The trendy new Ramen Burger

Posted by Penny Moline on Thursday, August 22, 2013, In : Beef 
one package top ramen per burger
1 egg per ramen bun
oil to fry

1 beef patty 75 percent lean works the best ..  ( hey we aren't watching calories on this one)

soy sauce to taste
sesame oil to taste
salt and pepper to taste

1 green onion chopped on a bias per sandwich
Arugula ( as desired)

cheddar cheese as desired

Fried egg optional

Wax paper

First cook your ramen noodles with out seasoning packet as directed on the package

Strain

Beat one egg then add your ramen noodles to coat.
Divide into two amounts
plac...
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Baked Potato Salad with Cheddar Cheese

Posted by Penny Moline on Thursday, August 22, 2013, In : Salads 

2 pounds red potatoes scrubbed clean
2 tablespoons oil
kosher salt as needed
8 ounces ( half a pound) of bacon, diced and cooked until crisp divided in two
1 cup sour cream
4 green onions, thinkly sliced
2 cups cheddar cheese, shredded
pepper to taste

preheat oven to 350 degrees
toss potatoes in oil add kosher salt to taste
place on sheet pan and bake until the potatoes are tender
it will depend on the size of the potatoes how long it will take to bake

When potatoes are baked and cool enought to handle,...
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Chicken En Croute

Posted by Penny Moline on Wednesday, August 21, 2013, In : Chicken, poultry and such 

One package Puff Pastry
4 chicken breast, cut and trim any fat away
1 bag of fresh baby spinach or 1 small carton of frozen spinach ( best value)
1 shallot or small onion diced small
1 cup of mushrooms diced small
1 8 ounce package of cream cheese

egg wash ( equal parts milk and water)

Season chicken with salt and pepper, garlic powder, Italian seasoning, what ever floats your boat

Grill mark the chicken, but do not fully cook... this is an extra step that I like to do
set aside

In a saute pan with oli...
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Baked "Fried" Chicken

Posted by Penny Moline on Wednesday, August 21, 2013, In : Chicken, poultry and such 

1 package chicken tenders, or chicken breast cut into strips, or a half chicken breast

Soak overnight in buttermilk (or milk with a dash of lemon juice) to cover chicken ( if you don't soak over night soak at least 20 to 30 minutes)

Seasoning mix

1/2 teaspoon salt
1 Tablespoon season all  (Season All is made by Morton's, it also come in spicy and can be purchased at most grocery stores)
3/4 teaspoons black pepper
1 cup flour
2 teaspoons paprika


preheat oven to 400 degrees

melt 1/2 stick of butter and ...
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caramelized acron squash

Posted by Penny Moline on Monday, August 12, 2013, In : Vegetables 

4 acorn squash
1/2 cup brown sugar
1/2 cup butter
1/2 cup apple cidar
1 tsp cinnamon
1/2 tsp ground nutmeg if desired
1/2 tsp ginger
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350. 
bake the acorn squash until softened
cut into rings
cool
Heat sugar in a nonstick skillet
over medium heat add sugar and butter
add the acorn squash
bake to finish in oven

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Mashed baked potatoes with garden confetti

Posted by Penny Moline on Monday, August 12, 2013, In : Starches, Sides, Potatoes and Grains 

5 pounds red potatoes
1 8 ounce cream cheese
1 1/2 cups half and half, evaporated milk, milk, cream,
1 tsp salt
1 tsp pepper
melted butter as needed

preheat the oven to 350. 
Bake the potatoes in the oven until tender
while still hot transfer to a very large bowl.

using an electric mixer mashed the potatoes with their skins on  ( you can do this in batches for this large amount)
add cream cheese, half and half or cream etc. 
beat until combined

add butter as desired
season with salt and pepper

Top with...
Continue reading ...
 
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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