Browsing Archive: July, 2018

Tomatoes fresh from the garden!

Posted by Penny Moline on Monday, July 30, 2018,

It’s that time of year when tomatoes are fresh off the vine!  I love to roast a few tomatoes with a drizzle of olive oil, salt and pepper.  They are wonderful on pizza or in a pasta dish!  
Continue reading ...
 

Salmon So Easy And so Good

Posted by Penny Moline on Thursday, July 19, 2018,


The easy way to have delicious salmon is season it with salt and pepper, marinate with a little tequila, lime juice and olive oil.
add some butter and slices of limes bake or grill until internal temperature of 145 and enjoy!!
Continue reading ...
 

Tip of the day

Posted by Penny Moline on Thursday, July 19, 2018, In : Tip of the day!! 
tip of the day,

When grilling, pan frying, protein such as chicken, steak etc, always put the presentation side down first on the grill or fry pan.  Make sure your grill or pan is HOT first.  Never try to grill or sear meat with cold grill or pan.   
The presentation is the side that will show on the plate when you eat it.  It’s called the presentation side for a reason.  Sometimes Chef‘s will only grill mark one side to not over cook the protein.

Don’t fiddle with it until it will pull up...
Continue reading ...
 

hot cakes from my childhood friend Mary’s Mom (Phyllis)

Posted by Penny Moline on Wednesday, July 18, 2018, In : Breakfast 
1 cup flour
1 t salt
1 t soda
1 t baking powder
1 T sugar
sift together

1 cup buttermilk
1/2 cup half and half
1 egg
1 T oil

best hot cakes in town
Continue reading ...
 

Pennys amazing all that and more cookies

Posted by Penny Moline on Wednesday, July 18, 2018, In : Cookies 
1 cup sugar
1 cup brown sugar
1 cup butter softened
2 eggs
2 cups flour
1 teaspoon baking soda
pinch salt
1/2 t vanilla
2 cups oats
2 cups rice krispys
1 cup coconut 
1 cup chocolate chips
preheat oven to 350

cream sugars and butter
add eggs
add flour mix
add remaining ingredients 
 Always do a test cookie to make sure of the spread so you don’t ruin the whole batch
Continue reading ...
 

Pork chops with garlic cream sauce

Posted by Penny Moline on Wednesday, July 18, 2018, In : pork chops 
Use either a pork tenderloin, pork loin or pork chops cook as you like bake, roast, fry it doesn’t matter.  Just make sure you season the pork chops with salt and pepper and marinate it in 1/4 cup olive oil, 4 tablespoons sesame oil and 2 tablespoons sesame seeds toasted.
 Cook to internal temperature of 145 

cream sauce to go with your pork chops


2 cloves garlic minced
1 T butter
1 3 ounce package of cream cheese cut into cubes
1/3 cup milk
1 tablespoon fresh chives or parsley

melt butter add garl...
Continue reading ...
 

Parker house rolls

Posted by Penny Moline on Wednesday, July 18, 2018, In : Yeast Bread 
Water 1 1/2 quart
yeast 2 ounces
salt 1 1/2 ounce
powdered milk 4 ounces
sugar 8 ounces
oil 8 ounces
hi-gluten flour 2 pounds 10 ounces
all purpose flour 2pounds 10 ounces

straight dough method 

hint :  always add yeast and water together then do a buffer with your flour, Then add your enemies of yeast, like sugar, salt, oil

mix 10 to 12 minutes
ferment 90 to 120 minutesferment 
make up into 2 ounce balls and roll out , brush on softened butter to the edges and make them look like “Mick Jager” or Ste...
Continue reading ...
 

Yeast dough

Posted by Penny Moline on Wednesday, July 18, 2018, In : Yeast Bread 
Water1 quart
yeast 1 ounce
salt 1 ounce
powdered milk 2 ounce
sugar 2 ounce
shortening ( I just use vegetable oil) 4 ounce
flour 3# 6 ounce

straight dough method
develope 10 to 12 minutes
ferment 90 minutes
make up into 2 ounce rolls
egg wash
bake 425 
Continue reading ...
 

Sugar cookies

Posted by Penny Moline on Wednesday, July 18, 2018, In : Cookies 
2 cups butter softened
2 cups powdered sugar
3/4 cup sugar
1/2 t vanilla
1/2 t almond extract 
2 eggs
5 cups flour
3/4 tablespoon baking soda
3/4 tablespoon cream of tarter

preheat oven to 325

cream sugar, vanilla, eggs almond extract until fluffy
add dry until mixed

bake 12 to15 minutes
doesnt have to be refrigerated before making

hint, always do a test cookie anytime you are making cookies.  You can troubleshoot and not ruin the entire batch
Continue reading ...
 

Cauliflower Cheddar soup

Posted by Penny Moline on Wednesday, July 18, 2018,
1 cup onion chopped 
1/4 all purpose flour
16 ounces milk
16 ounces chicken broth
2.5 pounds cauliflower  
1 tsp Dijon 
8 ounces shredded cheddar cheese


in a pot melt the butter, cook the cauliflower in the butter
add the flour and cook the roux
stir in milk and chicken broth
simmer until cauliflower is tender

blend soup. ( hint, place a kitchen towel on top of the lid to your blender).
adjust seasoning 
garnish with popped corn and grated cheese





Continue reading ...
 

Tip of the day

Posted by Penny Moline on Wednesday, July 18, 2018, In : Ingredients, flavors, and cooking 101 
if you want to decorate a plate or add fresh parsley to a dish without turning it into “green eggs and ham”.  Chop the parsley very fine put it into cheese cloth or a clean kitchen towel and run it under cold water until the water comes out clear.

it will “bounce” on a plate for a beautiful garnish or by adding it to a dressing or a compound butter it will not turn everything so green!  Hint.  Add parsley or other herbs at the very end of making a compound butter or dressing....
Continue reading ...
 

Grilled chicken with spinach pesto

Posted by Penny Moline on Wednesday, July 18, 2018,
 2 cups lightly packed spinach leaves 
1/4 cup pine nuts. Toasted 
2 tablespoons lemon juice
1 to 2 teaspoons lemon zest
1/3 cups plus 2 teaspoons olive oil
salt and pepper to taste
1/3 cup Parmesan cheese freshly grated

combine spinach, pine nuts, lemon juice and zest in a food processor 

lightly pulse until spinach is chopped chopped and ingredients combined
while the food process is running , gradually 1/3 cup olive oil
add salt and pepper
stir in Parmesan cheese
spread pesto over grilled chicken and ...
Continue reading ...
 

Chili Relleno casserole

Posted by Penny Moline on Wednesday, July 18, 2018, In : Whats for dinner 
1 cup green chilies whole
1/2 pound Jack cheese (or 1/2 cheddar and 1/2 Jack cheese)*
4 eggs
1/2 cup flour
1/2 t baking powder
3/4 cup condensed milk
**keep 1/2 the cheese in slices to fit the whole green chilies
and half of the cheese grated

Beat milk, eggs baking powder, and flour together 
stuff chilies with cheese
line up the chilies in a sprayed baking dish 
pour mixture over and bake at 375 for about 30 minutes 


Continue reading ...
 

Potato Tomato Cilantro salad

Posted by Penny Moline on Wednesday, July 18, 2018, In : Salads 
this is a really different potato salad!  I love cilantro so I find this a wonderful salad to make in the summer time with fresh from the garden tomatoes

3 pounds red potatoes 3/4 inch dice
1/2 pound Roma tomatoes cut into 3/4 inches ( large dice)
1 cup finely sliced red onion
1 cup finely chopped fresh cilantro 
1/4 cup and 2 tablespoons rice vinegar
1 cup mayonnaise 

cook ok the potatoes in salted water until tender
drain potatoes and cool 
in large bowl whisk together vinegar and mayonnaise 
add pot...
Continue reading ...
 

Cucumber yogurt sauce

Posted by Penny Moline on Wednesday, July 18, 2018, In : Cold Sauces and Homemade Salad Dressings 
Cucumbers peeled, seeded and chopped .  I like to use English cucumbers. 1 cup chopped
Greek yogurt plain flavor 2 cups
red onion minced 1/4 cup
Lemon juice 1 tsp
salt 1 tsp
pepper 1/4 tsp
fresh parsley chopped

put into a blender until smooth




Continue reading ...
 

salsa

Posted by Penny Moline on Wednesday, July 18, 2018, In : Cold Sauces and Homemade Salad Dressings 
onions diced 12 ounces
jalapeño small dice 3 ounces
garlic minced 1 tsp
celery minced 1 ounce
tomatoes one number 10 can of diced tomatoes (about 3 quarts). Hint can use fresh too
salt 1 tablespoon
sugar 1 tablespoon. ( only use if tomatoes taste bitter)
olive oil 1/2 cup
cilantro chopped 1/4 ounce
water 1 cup


Continue reading ...
 

Meatballs

Posted by Penny Moline on Wednesday, July 18, 2018,
Ground beef 5 pounds
eggs 5 each
olive oil 1 tablespoon
Bread crumbs 1/2 cup
Parmeasan cheese shredded 1/2 cup
milk 1/2 cup
garlic powder 1 tsp
salt and pepper tsp each. ( remember when doing a savory dish use kosher salt only)
parsley 1/4 cup
onion finely minced 1 cup

mix all ingredients together.
keep ground beef COLD 
Don’t over mix,

scoop into balls 

Bake at 350 until an internal tempature of 155
Continue reading ...
 

My favorite dressing for spinach salad

Posted by Penny Moline on Wednesday, July 18, 2018, In : spinach salad 
salad dressing

2/3 cup vegetable oil
1/4 cup red wine vinegar
2 T soy sauce
1 tsp sugar
1 tsp dry mustard
1/4 to 1 tsp curry
1/2 tsp salt
1/2 tsp garlic powder
pepper to taste
 
fresh spinach
Cooked and crumbled bacon
hard boiled eggs

enjoy
Continue reading ...
 
« Back to posts
 

Browsing Archive: July, 2018

Tomatoes fresh from the garden!

Posted by Penny Moline on Monday, July 30, 2018,

It’s that time of year when tomatoes are fresh off the vine!  I love to roast a few tomatoes with a drizzle of olive oil, salt and pepper.  They are wonderful on pizza or in a pasta dish!  
Continue reading ...
 

Salmon So Easy And so Good

Posted by Penny Moline on Thursday, July 19, 2018,


The easy way to have delicious salmon is season it with salt and pepper, marinate with a little tequila, lime juice and olive oil.
add some butter and slices of limes bake or grill until internal temperature of 145 and enjoy!!
Continue reading ...
 

Tip of the day

Posted by Penny Moline on Thursday, July 19, 2018, In : Tip of the day!! 
tip of the day,

When grilling, pan frying, protein such as chicken, steak etc, always put the presentation side down first on the grill or fry pan.  Make sure your grill or pan is HOT first.  Never try to grill or sear meat with cold grill or pan.   
The presentation is the side that will show on the plate when you eat it.  It’s called the presentation side for a reason.  Sometimes Chef‘s will only grill mark one side to not over cook the protein.

Don’t fiddle with it until it will pull up...
Continue reading ...
 

hot cakes from my childhood friend Mary’s Mom (Phyllis)

Posted by Penny Moline on Wednesday, July 18, 2018, In : Breakfast 
1 cup flour
1 t salt
1 t soda
1 t baking powder
1 T sugar
sift together

1 cup buttermilk
1/2 cup half and half
1 egg
1 T oil

best hot cakes in town
Continue reading ...
 

Pennys amazing all that and more cookies

Posted by Penny Moline on Wednesday, July 18, 2018, In : Cookies 
1 cup sugar
1 cup brown sugar
1 cup butter softened
2 eggs
2 cups flour
1 teaspoon baking soda
pinch salt
1/2 t vanilla
2 cups oats
2 cups rice krispys
1 cup coconut 
1 cup chocolate chips
preheat oven to 350

cream sugars and butter
add eggs
add flour mix
add remaining ingredients 
 Always do a test cookie to make sure of the spread so you don’t ruin the whole batch
Continue reading ...
 

Pork chops with garlic cream sauce

Posted by Penny Moline on Wednesday, July 18, 2018, In : pork chops 
Use either a pork tenderloin, pork loin or pork chops cook as you like bake, roast, fry it doesn’t matter.  Just make sure you season the pork chops with salt and pepper and marinate it in 1/4 cup olive oil, 4 tablespoons sesame oil and 2 tablespoons sesame seeds toasted.
 Cook to internal temperature of 145 

cream sauce to go with your pork chops


2 cloves garlic minced
1 T butter
1 3 ounce package of cream cheese cut into cubes
1/3 cup milk
1 tablespoon fresh chives or parsley

melt butter add garl...
Continue reading ...
 

Parker house rolls

Posted by Penny Moline on Wednesday, July 18, 2018, In : Yeast Bread 
Water 1 1/2 quart
yeast 2 ounces
salt 1 1/2 ounce
powdered milk 4 ounces
sugar 8 ounces
oil 8 ounces
hi-gluten flour 2 pounds 10 ounces
all purpose flour 2pounds 10 ounces

straight dough method 

hint :  always add yeast and water together then do a buffer with your flour, Then add your enemies of yeast, like sugar, salt, oil

mix 10 to 12 minutes
ferment 90 to 120 minutesferment 
make up into 2 ounce balls and roll out , brush on softened butter to the edges and make them look like “Mick Jager” or Ste...
Continue reading ...
 

Yeast dough

Posted by Penny Moline on Wednesday, July 18, 2018, In : Yeast Bread 
Water1 quart
yeast 1 ounce
salt 1 ounce
powdered milk 2 ounce
sugar 2 ounce
shortening ( I just use vegetable oil) 4 ounce
flour 3# 6 ounce

straight dough method
develope 10 to 12 minutes
ferment 90 minutes
make up into 2 ounce rolls
egg wash
bake 425 
Continue reading ...
 

Sugar cookies

Posted by Penny Moline on Wednesday, July 18, 2018, In : Cookies 
2 cups butter softened
2 cups powdered sugar
3/4 cup sugar
1/2 t vanilla
1/2 t almond extract 
2 eggs
5 cups flour
3/4 tablespoon baking soda
3/4 tablespoon cream of tarter

preheat oven to 325

cream sugar, vanilla, eggs almond extract until fluffy
add dry until mixed

bake 12 to15 minutes
doesnt have to be refrigerated before making

hint, always do a test cookie anytime you are making cookies.  You can troubleshoot and not ruin the entire batch
Continue reading ...
 

Cauliflower Cheddar soup

Posted by Penny Moline on Wednesday, July 18, 2018,
1 cup onion chopped 
1/4 all purpose flour
16 ounces milk
16 ounces chicken broth
2.5 pounds cauliflower  
1 tsp Dijon 
8 ounces shredded cheddar cheese


in a pot melt the butter, cook the cauliflower in the butter
add the flour and cook the roux
stir in milk and chicken broth
simmer until cauliflower is tender

blend soup. ( hint, place a kitchen towel on top of the lid to your blender).
adjust seasoning 
garnish with popped corn and grated cheese





Continue reading ...
 

Tip of the day

Posted by Penny Moline on Wednesday, July 18, 2018, In : Ingredients, flavors, and cooking 101 
if you want to decorate a plate or add fresh parsley to a dish without turning it into “green eggs and ham”.  Chop the parsley very fine put it into cheese cloth or a clean kitchen towel and run it under cold water until the water comes out clear.

it will “bounce” on a plate for a beautiful garnish or by adding it to a dressing or a compound butter it will not turn everything so green!  Hint.  Add parsley or other herbs at the very end of making a compound butter or dressing....
Continue reading ...
 

Grilled chicken with spinach pesto

Posted by Penny Moline on Wednesday, July 18, 2018,
 2 cups lightly packed spinach leaves 
1/4 cup pine nuts. Toasted 
2 tablespoons lemon juice
1 to 2 teaspoons lemon zest
1/3 cups plus 2 teaspoons olive oil
salt and pepper to taste
1/3 cup Parmesan cheese freshly grated

combine spinach, pine nuts, lemon juice and zest in a food processor 

lightly pulse until spinach is chopped chopped and ingredients combined
while the food process is running , gradually 1/3 cup olive oil
add salt and pepper
stir in Parmesan cheese
spread pesto over grilled chicken and ...
Continue reading ...
 

Chili Relleno casserole

Posted by Penny Moline on Wednesday, July 18, 2018, In : Whats for dinner 
1 cup green chilies whole
1/2 pound Jack cheese (or 1/2 cheddar and 1/2 Jack cheese)*
4 eggs
1/2 cup flour
1/2 t baking powder
3/4 cup condensed milk
**keep 1/2 the cheese in slices to fit the whole green chilies
and half of the cheese grated

Beat milk, eggs baking powder, and flour together 
stuff chilies with cheese
line up the chilies in a sprayed baking dish 
pour mixture over and bake at 375 for about 30 minutes 


Continue reading ...
 

Potato Tomato Cilantro salad

Posted by Penny Moline on Wednesday, July 18, 2018, In : Salads 
this is a really different potato salad!  I love cilantro so I find this a wonderful salad to make in the summer time with fresh from the garden tomatoes

3 pounds red potatoes 3/4 inch dice
1/2 pound Roma tomatoes cut into 3/4 inches ( large dice)
1 cup finely sliced red onion
1 cup finely chopped fresh cilantro 
1/4 cup and 2 tablespoons rice vinegar
1 cup mayonnaise 

cook ok the potatoes in salted water until tender
drain potatoes and cool 
in large bowl whisk together vinegar and mayonnaise 
add pot...
Continue reading ...
 

Cucumber yogurt sauce

Posted by Penny Moline on Wednesday, July 18, 2018, In : Cold Sauces and Homemade Salad Dressings 
Cucumbers peeled, seeded and chopped .  I like to use English cucumbers. 1 cup chopped
Greek yogurt plain flavor 2 cups
red onion minced 1/4 cup
Lemon juice 1 tsp
salt 1 tsp
pepper 1/4 tsp
fresh parsley chopped

put into a blender until smooth




Continue reading ...
 

salsa

Posted by Penny Moline on Wednesday, July 18, 2018, In : Cold Sauces and Homemade Salad Dressings 
onions diced 12 ounces
jalapeño small dice 3 ounces
garlic minced 1 tsp
celery minced 1 ounce
tomatoes one number 10 can of diced tomatoes (about 3 quarts). Hint can use fresh too
salt 1 tablespoon
sugar 1 tablespoon. ( only use if tomatoes taste bitter)
olive oil 1/2 cup
cilantro chopped 1/4 ounce
water 1 cup


Continue reading ...
 

Meatballs

Posted by Penny Moline on Wednesday, July 18, 2018,
Ground beef 5 pounds
eggs 5 each
olive oil 1 tablespoon
Bread crumbs 1/2 cup
Parmeasan cheese shredded 1/2 cup
milk 1/2 cup
garlic powder 1 tsp
salt and pepper tsp each. ( remember when doing a savory dish use kosher salt only)
parsley 1/4 cup
onion finely minced 1 cup

mix all ingredients together.
keep ground beef COLD 
Don’t over mix,

scoop into balls 

Bake at 350 until an internal tempature of 155
Continue reading ...
 

My favorite dressing for spinach salad

Posted by Penny Moline on Wednesday, July 18, 2018, In : spinach salad 
salad dressing

2/3 cup vegetable oil
1/4 cup red wine vinegar
2 T soy sauce
1 tsp sugar
1 tsp dry mustard
1/4 to 1 tsp curry
1/2 tsp salt
1/2 tsp garlic powder
pepper to taste
 
fresh spinach
Cooked and crumbled bacon
hard boiled eggs

enjoy
Continue reading ...
 
« Back to posts
 

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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