Browsing Archive: June, 2019

Huevos Rnacheros

Posted by Penny Moline on Thursday, June 6, 2019, In : Breakfast 
Corn tortilla 4
salsa 16 ounce
black beans rinsed and drained 1 cup
corn kernels1 cup
green onions sliced ground cumin 1 t
Eggs 4 ea
Cilantro chopped 1/2 cup
avocado sliced 2 ea

Preheat oven to 350

Fry tortilla into cups

Sautee the salsa, beans, corn and cumin cook just to blend flavors

Sautee eggs or steam in muffin tins until done

Serve in tortilla cups

Continue reading ...
 

Chicken Satay with homemade peanut sauce

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
Chicken breast or chicken thighs cut into 1/2 inch strips
garlic minced
ginger root
coconut milk
oil as needed

Peanut sauce:
shallot minced
garlic minced
ginger root
peanut butter
soy sauce
brown sugar
lime juice

This is one of those recipes that you make to your taste. marinate the chicken in garlic, ginger, coconut milk and oil for at least an hour or over night.

Place on skewers. If you are using wooden ones place in water for at least 30 minutes before using

Add sauce ingredients to taste

Grill chicke...
Continue reading ...
 

Spicy Honey Brused Chicken

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
2 t garlic powder
2 t chili powder
1 t salt
1 t cumin
1 t paprika
1/2 t cayenne pepper
6 chicken breast
Cooking spray or oil as needed
6 T honey
2 t cider vinegar
Add garlic, chili powder, salt, cumin, paprika. cayenne pepper,
Add a drizzle of vegetable oil over chicken and rub in seasonings


mix the honey and vinegar together

Brush over chicken while grilling

Continue reading ...
 

Moroccan Chicken

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
6 boneless chicken breast

Marinade:
olive oil 1/4 to 1/2 cup
salt 1 t
sugar 1 t
garlic cloves 2 each minced
2 t paprika
1 t cumin
1/2 t coriander
1/4 t ginger
1/4 t turmeric
1/4 t cinnamon
1/8 t cayenne pepper or more to taste

pound out chicken

Mix seasons together
add olive oil
pour over chicken and marinade 5 to 6 hours

Grill over medium high heat.



Continue reading ...
 

The Best Onion Rings

Posted by Penny Moline on Thursday, June 6, 2019, In : Starches, Sides, Potatoes and Grains 
1 large onion cut into 1/4 inch rings
1 1/4 cup flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs seasoned with salt and pepper
oil for frying

heat oil
Separate onion
Stir together flour, baking powder and salt

Dip the onion in the flour mixture, coating all of the onions keeping the left over flour mixture

Whish the egg, milk in to remaining flour mixture
Dip the floured onion rings into the batter and then into the bread crumbs

Deep fry and enjoy.

Continue reading ...
 

chicken Lombardy

Posted by Penny Moline on Thursday, June 6, 2019, In : Entree 
8 ounces fresh mushrooms sliced
butter for sautéing
6 chicken breast
1/2 cup flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
salt and pepper to taste
Mozzarella cheese shredded as needed
parmesan cheese shredded to taste
Green onions sliced for garnish

Cook mushrooms in butter and site aside.
Pound out chicken
Dredge chicken in seasoned flour
Sear chicken in butter/oil mix
repeat until all the chicken is seared off reserving pan drippings
Place chicken in greased 9x13 pan
Sprinkle mushroom...
Continue reading ...
 

Beef Strognaoff

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Beef meat,10 pounds
Rosemary 1 1/2 t
Thyme 1 1/2 t
paprika 1/4 cup
Flour 1 lb
onion minced 1/2 qt
celery minced 1 cup
oil as needed
white wine 1/2 cup
Beef stock 1 1/4 gallon
Bay leaf 1 each
mushrooms 2 lbs
Sour cream 1/2 qt or to taste
Salt and pepper
Worcestershire sauce to taste

Combine meat, seasonings and flour
Add in onion and celery to mix
Heat oil in large skillet or roasting pan and saute meat mixture
Deglaze with wine
Add beef stock
Add bay leaf
Simmer, and allow to cook 1 1/2 hour or longer
remove b...
Continue reading ...
 

Cheese Sauce

Posted by Penny Moline on Wednesday, June 5, 2019, In : Sauces 
1 qt heavy crfeam
1 at milk
4 oz butter
4 oz flour
2 lbs velveeta cheese or American
2 cups parmesan cheese
salt and pepper to taste
1 pint water


Add butter to a large heavy sauce pan
Add flour and cook roux
Add cream and milk to a large heavy sauce pan bring to a simmer on med heat
Add cheeses and seasoning
May use an immersion blender if needed
adjust seasonings



Continue reading ...
 

Smothered Chicken with Spinach, Bacon and Mushrooms

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Butter as needed

Marinate :
4 chicken breast
salt and pepper to taste
Onion powder to taste
Garlic powder to taste
Oil, up to one cup
Dijon mustard 1 tsp


Needed:
Frozen spinach 1 10 ounce package
2 garlic cloves minced and sautéed with mushrooms
Sautéed mushroom as needed
6 slices bacon cooked and chopped
4 slices either pepper jack cheese or Swiss

Supreme Sauce

3 ounce butter
3 ounce flour
2 qts stock 
Cook roux,  Add stock and simmer for 30 minute
finish with heavy cream
Season with salt and pepper


Sear...
Continue reading ...
 

Stuffed Poblano Pepper

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
4 larege poblano chiles
1 cup thick salsa
1/4 cup chopped cilantro
1/2 tsp cumin
1- 1/2 chopped cooked chicken
1 cup cooked long grain rice
Shredded cheese as needed I like to use the four cheese blend or Mexican blend, shredded

Place chilies over a gas range and roast or place on foil covered baking sheet under a broiler until blacked
Put into a bowl and cover with plastic wrap until cool enough to handle.
Peel off charred skin
Remove seeds

heat oven to 350.
Mix salsa, cilantro and cumin until blended....
Continue reading ...
 

Easy Sheppard's Pie

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Ground beef 1 1/2 lb
Onions chopped 1 each
Vegetables, carrots, corn, peas, 1 to 2 cups
Potatoes 2 lbs
Butter 8 T
Beef Broth 1/2 cup
Worcestershire sauce 1 t
salt and pepper to taste
additional seasoning as desired, onion powder, garlic powder, Italian seasoning

Peel and quarter potatoes, cook until tender
while potatoes are cooking melt 4 tablespoons butter in a large fry pan.  Saute onions and carrots until tender.
Add ground beef and cook until no longer pink, drain out grease.
Add Worcestershire sauc...
Continue reading ...
 

Spatzle

Posted by Penny Moline on Wednesday, June 5, 2019, In : Starches, Sides, Potatoes and Grains 
4 cups flour more if needed
1/2 salt
4 large eggs
1 1/4 cup milk more as needed
optional nutmeg to taste

If dough is too runny or too thick adjust with more flour or more milk

Add flour, salt, nutmeg to a bowl and mix until combined.  let stand 20 minutes ( you can do this in a kitchenaid as well)
Bring two quarts of lightly salted water to a boil
Use a spätzle maker or choice
or use a perforated half pan over a larger pan of boiling water
once pasta floats add to an ice bath
Drain noodles again and to...
Continue reading ...
 

Pork Schnitzel

Posted by Penny Moline on Wednesday, June 5, 2019, In : pork chops 
4 boneless pork chops
salt and pepper to taste
1/2 cup flour
1 tsp salt
2 large eggs, beaten
1 cup breadcrumbs
oil for frying

pound pork chops until thin. Season with salt and pepper
place flour and salt, in a container
place eggs in a separate container
place bread crumbs in another separate container ( This is called a set up for standard breading)

Dredge in flour,
Next in eggs
Next in bread crumbs

Fry in hot oil and serve immediately.
Serve with spaetzli or German potato salad

Continue reading ...
 

Chicken Piccata with Cream

Posted by Penny Moline on Wednesday, June 5, 2019, In : Chicken, poultry and such 
4 chicken breast pounded thin
1 small onion minced
2 garlic cloves minced
1 1/2 cups chicken broth
lemon juice to taste
capers to taste
3 T butter
1/2 to 1 cup heavy cream
salt and pepper

Oil for frying
Flour for dredging
dried parsley

Season Chicken breast with salt and pepper
Dredge in a light coating of flour seasoned with parsley

Add oil to skillet and fry until both sides are golden.  Remove and set aside
in same skillet add butter, onions, garlic and saute
whisk in chicken broth, lemon juice and capers...
Continue reading ...
 

Lemon Rice

Posted by Penny Moline on Wednesday, June 5, 2019, In : Starches, Sides, Potatoes and Grains 
1 cup chicken broth
1 cup water
2 T lemon juice
1 T butter
1 cup long grain rice
1/4 t dried basil
1/4 t grated lemon zest
1/4 t lemon pepper seasoning

Bring liquid to a boil in a sauce pan.
Add rice, basil, and lemon zest
Reduce heat
Cover and simmer for 20 minutes
let stand for 5 minutes
Season with lemon pepper

Continue reading ...
 

French Onion Smothered Pork Chops

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Boneless Pork chops
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

2 large onions sliced thinly
1 garlic clove minced
butter as needed
oil as needed
salt and pepper to taste
Beef broth as needed at least 1 cup
2 T flour
4 sliced Swiss Cheese

Melt butter on medium add onions and garlic cook until caramelized. Deglaze as needed with beef stock.  Once caramelized remove from skillet
Season pork chops with garlic and onion powder, salt and pepper
Sear in oil or butter, remove to plate
Add ...
Continue reading ...
 

Stuffed French Toast II

Posted by Penny Moline on Wednesday, June 5, 2019, In : Breakfast 
1 loaf French Bread or Texas Toast
3 Tablespoon any flavor jam, jelly or can use fresh fruit
4 ounce package cream cheese softened
2 eggs
1 T cinnamon
1/2 cup milk
2 T butter

Heat griddle to 325-350

Cut French bread into 2 to 3 inch wide slices or use Texas Toast

Cut half way into each slice to form a pocket that your fruit mixture will be stuffed into.

Place the cream cheese and three tablespoons of jam/jelly etc of your choice.  Combine well

In a separate bowl add eggs, cinnamon and milk, stir to com...
Continue reading ...
 

Chicken Francese

Posted by Penny Moline on Wednesday, June 5, 2019, In : Chicken, poultry and such 
2 boneless Skinless chicken breast pounded thin
Flour
1 cup chicken broth
1/4 cup white wine
lemon juice to taste
3 eggs
parmesan cheese grated
garlic clove minced
fresh parsley
1/2 cup butter

Pasta to serve with dish

Dredge chicken in flour

In a container mix eggs, parmesan cheese to create a pancake lookin batter

Dip breast in batter and cook at medium high heat in olive oil and brown on both sides
Bake to finish in a 350 degree oven keep warm
In same pan add garlic and cook until lightly browned
deglaze p...
Continue reading ...
 

Pasta Primavera

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Serve over Pasta

Broccoli Florets
Red Pepper chopped in bite size pieces
Green Peppers chopped in bite size pieces
Zucchini cut into half moons
Summer Squash cut into half moons
Mushrooms, quartered
Cauliflower florets
Carrots cut into julienne
Fresh basil to taste

Prepare vegetables and serve in a Alfredo Sauce

2 Tablespoons butter
3 Cups heavy whipping cream
Parmesan Cheese to taste
Cream Cheese to taste

Salt and Pepper

Heat butter, add cream and reduce.  Add parmesan cheese, cream cheese to taste
Salt and...
Continue reading ...
 

Spinach Artichoke Dip

Posted by Penny Moline on Wednesday, June 5, 2019, In : Appetizer 
2 cups shredded parmesan cheese
1 box frozen spinach thawed (10 ounces)
1 can artichoke hearts, drained and chopped (14 ounce)
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
1 teaspoon garlic, minced

Preheat oven 375.
Mix parmesan cheese, spinach, and artichoke hears
Combine sour cream, cream cheese and mayonnaise and garlic
Mix all together
Bake for 20-30 minutes.

Continue reading ...
 

Pineapple, Bacon Chicken Kabob

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
2 pounds skinless chicken breast
1 large pineapple cut into 1 1/2 inch chunks
2 large bell peppers, cut into 1 1/2 inch pieces
1 large onion cut into 1 1/2 inch pieces
2 pieces of bacon per skewer


Sauce:

1 1/2 cups pineapple juice
1 1/2 tablespoons cornstarch mixed with water
1/2 cup brown sugar
2 Tablespoons soy sauce
1/2 teaspoon salt

6 long metal or wooden skewers.  If using wooden skewers soak in water for 30 minutes before using


Make the sauce by combining all ingredients into a medium sauce pan and...
Continue reading ...
 

Crispy Chicken BLT Salad

Posted by Penny Moline on Wednesday, June 5, 2019, In : Salads 
Breaded chicken tenders cooked and chopped in bite size pieces
Romaine lettuce, chopped
bacon cooked crisp and chopped
Cherry tomatoes, sliced in half
Croutons as needed
dressing of choice.

Quick and easy dinner.

And air fryer works wonders on this recipe for the chicken.

Serve in bowls or a platter and use your favorite dressing

Continue reading ...
 

Breakfast Enchilada Bake THIS IS ONE OF MY "GO TO" recipes

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Filling
Flour tortillas, 8 each
1 dozen large eggs
1/2 cup milk
1/2 t salt
1 cup shredded cheddar cheese ( more if you are a big cheese lover)

Cheese Sauce
2 T butter
2 T flour
2 cups milk
1/2 salsa of choice
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
3/4 cup shredded cheddar cheese ( for cheese sauces I like to use American cheese or velveda)

Toppings
1 cup cheddar cheese shredded
5 strips of cooked and chopped bacon 
Avocado to taste
Sliced green onions
tomato's diced

Preheat 9x13 baking pan
Spray with...
Continue reading ...
 

Greek chicken wraps

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Pita bread or lavash bread 
Hummus
Tzatziki sauce

Marinate chicken 30 minutes in a mixture of lemon juice, plain yogurt, dill, salt and pepper and garlic

Grill chicken until cooked through but tender
Chop into bite size pieces

Shred Iceberg Lettuce
Tomato Slices or diced
Cucumber slices or diced
Kalamata olives sliced in half
Sliced Pepperoncini peppers
Feta Cheese to taste
Add Tzatziki Sauce to taste( See Sauces for recipe)

Spred Humus on pita,
Combine chicken lettuce mixture on pita
add additional tza...
Continue reading ...
 

Hummus

Posted by Penny Moline on Wednesday, June 5, 2019, In : Appetizer 
2 cups canned chick peas, drained, reserve liquid
1/2 cup tahini
1/4 cup EVOO 
1 clove garlic peeled and diced to taste
lemon juice to taste
salt and pepper to taste
paprika or ground cumin to taste

Add chicpeas, tahini, extra virgin olive oil, garlic, lemon juice in a food processor
process until smooth
season with salt and pepper, cumin and paprika

to make it extra smooth, but I am not going to lie it's a pain.... take off the coating on the chic peas before processing.

Serve with your favorite ve...
Continue reading ...
 

Tzatziki Sauce (Cucumber yogurt sauce)

Posted by Penny Moline on Wednesday, June 5, 2019, In : Sauces 
1 16 ounce container plain yogurt
1 cucumber seeded and grated
garlic minced to taste
1 T chopped fresh parsley
1 T chopped fresh mint
Lemon juice to taste
salt and pepper to taste

Place yogurt in cheesecloth or a china cap to drain overnight

Place all ingredient's in a blender and pulse until blended


Continue reading ...
 

Gyro Sandwich

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Gyro meat    Thawed
Red pepper julienne 2 each
Green pepper julienne 2 each
Red onion julienne 1 lb
Onion julienne 1 lb

Tomato Slice,
Feta Cheese as desired

Cucumber yogurt Sauce

Thaw meat, prepare vegetables
Cook meat, do not over cook
Season with salt and pepper
Sauté vegetables until crisp/hold
Sauce pita with cucumber yogurt sauce (tzatiki sauce) See sauces

Place Meat on warmed pita
Garnish with peppers and onions, Tomato and feta



Continue reading ...
 

Wedge Salad on a Stick

Posted by Penny Moline on Wednesday, June 5, 2019, In : Salads 
Iceberg Lettuce cut in 16 one inch wedges
8 Strips of Cooked Bacon, cooked and cut into half
16 Grape tomatoes or wedges of tomatoes
Bamboo Stick 4 each
Blue Cheese Dressing as needed
Crumbled Blue Cheese to taste
Minced Red Onion for Garnish
Chopped  Bacon for Garnish

Thread lettuce wedges, bacon piece and Tomato onto bamboo stick repeat
Arrange on a platter
Sprinkle with Blue Cheese

Drizzle with Blue Cheese Dressing



Continue reading ...
 

Seasoning

Posted by Penny Moline on Wednesday, June 5, 2019, In : Spice and Seasoning savory and sweet 
1/4 cup sea salt
1 t cornstarch
5 t cayenne pepper
5 t garlic salt
4 t black pepper
1 T chili powder
2 !.2 t celery salt
2 t ground mustard
1 1/2 t ground basil
1 1/2 t ground sage
1 t onion salt
1/2 t ground oregano
1/2 t ground thyme

Continue reading ...
 

Rib Dry Rub

Posted by Penny Moline on Wednesday, June 5, 2019, In : Spice and Seasoning savory and sweet 
1 T cumin
1 T paprika
1 T powdered onion
1 T powdered garlic
1 T chili powder
1 T brown sugar
1 T kosher salt
1 tsp cayenne
1 tsp black pepper
 

Add together.

Continue reading ...
 

Easy Shrimp Po boy sandwich

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Popcorn Shrimp 
1 T Creole seasoning ( see seasoning and use Emeril's Essence)
Cook shrimp and season with Essence
Keep warm


Remoulade Sauce

1/2 cup mayonnaise
2 T horseradish
1/2 t minced garlic
1 t relish
1/2 t cayenne pepper or to taste
1 T Soy Sauce
1 T fresh lime juice
Add ingredients together

Hoagie rolls spilt
melted butter as needed to brush hoagies with, lightly toast

Shredded Lettuce as needed
Tomatoes, onions if desired

Assemble with remoulade sauce, shrimp, lettuce as desired.


Continue reading ...
 

Emeril's Essence Creole Seasoning Sourse Emeril Live EM1Do2(https://.emerils. com/source/emeril-liveem1do2

Posted by Penny Moline on Wednesday, June 5, 2019, In : Spice and Seasoning savory and sweet 
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all ingredients and store in an air tight jar or container.

Continue reading ...
 

French Onion Stuffed Chicken

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
2 T butter
4 large onions thinly sliced
salt and pepper to taste
2 tsp thyme divided
2 T sherry or balsamic vinegar
1 clove garlic
1 cup beef stock divided ( additional if needed)
olive oil as needed
4 skinless chicken breast
2 teaspoons garlic powder
1 teaspoon ground thyme
1 cup Swiss Cheese shredded
4 tablespoons shredded parmesan cheese

Preheat oven to 400
grease a 9X13 inch baking pan

melt butter in a large fry pan, add onions and salt and pepper, 1/2 of thyme
cook until soft.
add garlic until tender 
  a...
Continue reading ...
 

Baked Southwest Chicken

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
2 Lb chicken breast
1 can black beans rinsed and drained
1 cup cooked corn
1 can diced chilies
1/2 red bell pepper, diced
1/4 cup chopped cilantro
1 cup pepper jack cheese shredded
1/2 tsp garlic powder
1/4 tsp cumin
salt and pepper to taste.

Mix the seasonings, garlic powder, cumin, salt and pepper together and reserve
combine corn, beans, chilies, bell pepper and cilantro

Lay out the chicken breast flat on a baking dish, sprinkle with the seasonings and with a drizzle of oil. Can marinate this way ove...
Continue reading ...
 
« Back to posts
 

Browsing Archive: June, 2019

Huevos Rnacheros

Posted by Penny Moline on Thursday, June 6, 2019, In : Breakfast 
Corn tortilla 4
salsa 16 ounce
black beans rinsed and drained 1 cup
corn kernels1 cup
green onions sliced ground cumin 1 t
Eggs 4 ea
Cilantro chopped 1/2 cup
avocado sliced 2 ea

Preheat oven to 350

Fry tortilla into cups

Sautee the salsa, beans, corn and cumin cook just to blend flavors

Sautee eggs or steam in muffin tins until done

Serve in tortilla cups

Continue reading ...
 

Chicken Satay with homemade peanut sauce

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
Chicken breast or chicken thighs cut into 1/2 inch strips
garlic minced
ginger root
coconut milk
oil as needed

Peanut sauce:
shallot minced
garlic minced
ginger root
peanut butter
soy sauce
brown sugar
lime juice

This is one of those recipes that you make to your taste. marinate the chicken in garlic, ginger, coconut milk and oil for at least an hour or over night.

Place on skewers. If you are using wooden ones place in water for at least 30 minutes before using

Add sauce ingredients to taste

Grill chicke...
Continue reading ...
 

Spicy Honey Brused Chicken

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
2 t garlic powder
2 t chili powder
1 t salt
1 t cumin
1 t paprika
1/2 t cayenne pepper
6 chicken breast
Cooking spray or oil as needed
6 T honey
2 t cider vinegar
Add garlic, chili powder, salt, cumin, paprika. cayenne pepper,
Add a drizzle of vegetable oil over chicken and rub in seasonings


mix the honey and vinegar together

Brush over chicken while grilling

Continue reading ...
 

Moroccan Chicken

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
6 boneless chicken breast

Marinade:
olive oil 1/4 to 1/2 cup
salt 1 t
sugar 1 t
garlic cloves 2 each minced
2 t paprika
1 t cumin
1/2 t coriander
1/4 t ginger
1/4 t turmeric
1/4 t cinnamon
1/8 t cayenne pepper or more to taste

pound out chicken

Mix seasons together
add olive oil
pour over chicken and marinade 5 to 6 hours

Grill over medium high heat.



Continue reading ...
 

The Best Onion Rings

Posted by Penny Moline on Thursday, June 6, 2019, In : Starches, Sides, Potatoes and Grains 
1 large onion cut into 1/4 inch rings
1 1/4 cup flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs seasoned with salt and pepper
oil for frying

heat oil
Separate onion
Stir together flour, baking powder and salt

Dip the onion in the flour mixture, coating all of the onions keeping the left over flour mixture

Whish the egg, milk in to remaining flour mixture
Dip the floured onion rings into the batter and then into the bread crumbs

Deep fry and enjoy.

Continue reading ...
 

chicken Lombardy

Posted by Penny Moline on Thursday, June 6, 2019, In : Entree 
8 ounces fresh mushrooms sliced
butter for sautéing
6 chicken breast
1/2 cup flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
salt and pepper to taste
Mozzarella cheese shredded as needed
parmesan cheese shredded to taste
Green onions sliced for garnish

Cook mushrooms in butter and site aside.
Pound out chicken
Dredge chicken in seasoned flour
Sear chicken in butter/oil mix
repeat until all the chicken is seared off reserving pan drippings
Place chicken in greased 9x13 pan
Sprinkle mushroom...
Continue reading ...
 

Beef Strognaoff

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Beef meat,10 pounds
Rosemary 1 1/2 t
Thyme 1 1/2 t
paprika 1/4 cup
Flour 1 lb
onion minced 1/2 qt
celery minced 1 cup
oil as needed
white wine 1/2 cup
Beef stock 1 1/4 gallon
Bay leaf 1 each
mushrooms 2 lbs
Sour cream 1/2 qt or to taste
Salt and pepper
Worcestershire sauce to taste

Combine meat, seasonings and flour
Add in onion and celery to mix
Heat oil in large skillet or roasting pan and saute meat mixture
Deglaze with wine
Add beef stock
Add bay leaf
Simmer, and allow to cook 1 1/2 hour or longer
remove b...
Continue reading ...
 

Cheese Sauce

Posted by Penny Moline on Wednesday, June 5, 2019, In : Sauces 
1 qt heavy crfeam
1 at milk
4 oz butter
4 oz flour
2 lbs velveeta cheese or American
2 cups parmesan cheese
salt and pepper to taste
1 pint water


Add butter to a large heavy sauce pan
Add flour and cook roux
Add cream and milk to a large heavy sauce pan bring to a simmer on med heat
Add cheeses and seasoning
May use an immersion blender if needed
adjust seasonings



Continue reading ...
 

Smothered Chicken with Spinach, Bacon and Mushrooms

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Butter as needed

Marinate :
4 chicken breast
salt and pepper to taste
Onion powder to taste
Garlic powder to taste
Oil, up to one cup
Dijon mustard 1 tsp


Needed:
Frozen spinach 1 10 ounce package
2 garlic cloves minced and sautéed with mushrooms
Sautéed mushroom as needed
6 slices bacon cooked and chopped
4 slices either pepper jack cheese or Swiss

Supreme Sauce

3 ounce butter
3 ounce flour
2 qts stock 
Cook roux,  Add stock and simmer for 30 minute
finish with heavy cream
Season with salt and pepper


Sear...
Continue reading ...
 

Stuffed Poblano Pepper

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
4 larege poblano chiles
1 cup thick salsa
1/4 cup chopped cilantro
1/2 tsp cumin
1- 1/2 chopped cooked chicken
1 cup cooked long grain rice
Shredded cheese as needed I like to use the four cheese blend or Mexican blend, shredded

Place chilies over a gas range and roast or place on foil covered baking sheet under a broiler until blacked
Put into a bowl and cover with plastic wrap until cool enough to handle.
Peel off charred skin
Remove seeds

heat oven to 350.
Mix salsa, cilantro and cumin until blended....
Continue reading ...
 

Easy Sheppard's Pie

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Ground beef 1 1/2 lb
Onions chopped 1 each
Vegetables, carrots, corn, peas, 1 to 2 cups
Potatoes 2 lbs
Butter 8 T
Beef Broth 1/2 cup
Worcestershire sauce 1 t
salt and pepper to taste
additional seasoning as desired, onion powder, garlic powder, Italian seasoning

Peel and quarter potatoes, cook until tender
while potatoes are cooking melt 4 tablespoons butter in a large fry pan.  Saute onions and carrots until tender.
Add ground beef and cook until no longer pink, drain out grease.
Add Worcestershire sauc...
Continue reading ...
 

Spatzle

Posted by Penny Moline on Wednesday, June 5, 2019, In : Starches, Sides, Potatoes and Grains 
4 cups flour more if needed
1/2 salt
4 large eggs
1 1/4 cup milk more as needed
optional nutmeg to taste

If dough is too runny or too thick adjust with more flour or more milk

Add flour, salt, nutmeg to a bowl and mix until combined.  let stand 20 minutes ( you can do this in a kitchenaid as well)
Bring two quarts of lightly salted water to a boil
Use a spätzle maker or choice
or use a perforated half pan over a larger pan of boiling water
once pasta floats add to an ice bath
Drain noodles again and to...
Continue reading ...
 

Pork Schnitzel

Posted by Penny Moline on Wednesday, June 5, 2019, In : pork chops 
4 boneless pork chops
salt and pepper to taste
1/2 cup flour
1 tsp salt
2 large eggs, beaten
1 cup breadcrumbs
oil for frying

pound pork chops until thin. Season with salt and pepper
place flour and salt, in a container
place eggs in a separate container
place bread crumbs in another separate container ( This is called a set up for standard breading)

Dredge in flour,
Next in eggs
Next in bread crumbs

Fry in hot oil and serve immediately.
Serve with spaetzli or German potato salad

Continue reading ...
 

Chicken Piccata with Cream

Posted by Penny Moline on Wednesday, June 5, 2019, In : Chicken, poultry and such 
4 chicken breast pounded thin
1 small onion minced
2 garlic cloves minced
1 1/2 cups chicken broth
lemon juice to taste
capers to taste
3 T butter
1/2 to 1 cup heavy cream
salt and pepper

Oil for frying
Flour for dredging
dried parsley

Season Chicken breast with salt and pepper
Dredge in a light coating of flour seasoned with parsley

Add oil to skillet and fry until both sides are golden.  Remove and set aside
in same skillet add butter, onions, garlic and saute
whisk in chicken broth, lemon juice and capers...
Continue reading ...
 

Lemon Rice

Posted by Penny Moline on Wednesday, June 5, 2019, In : Starches, Sides, Potatoes and Grains 
1 cup chicken broth
1 cup water
2 T lemon juice
1 T butter
1 cup long grain rice
1/4 t dried basil
1/4 t grated lemon zest
1/4 t lemon pepper seasoning

Bring liquid to a boil in a sauce pan.
Add rice, basil, and lemon zest
Reduce heat
Cover and simmer for 20 minutes
let stand for 5 minutes
Season with lemon pepper

Continue reading ...
 

French Onion Smothered Pork Chops

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Boneless Pork chops
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

2 large onions sliced thinly
1 garlic clove minced
butter as needed
oil as needed
salt and pepper to taste
Beef broth as needed at least 1 cup
2 T flour
4 sliced Swiss Cheese

Melt butter on medium add onions and garlic cook until caramelized. Deglaze as needed with beef stock.  Once caramelized remove from skillet
Season pork chops with garlic and onion powder, salt and pepper
Sear in oil or butter, remove to plate
Add ...
Continue reading ...
 

Stuffed French Toast II

Posted by Penny Moline on Wednesday, June 5, 2019, In : Breakfast 
1 loaf French Bread or Texas Toast
3 Tablespoon any flavor jam, jelly or can use fresh fruit
4 ounce package cream cheese softened
2 eggs
1 T cinnamon
1/2 cup milk
2 T butter

Heat griddle to 325-350

Cut French bread into 2 to 3 inch wide slices or use Texas Toast

Cut half way into each slice to form a pocket that your fruit mixture will be stuffed into.

Place the cream cheese and three tablespoons of jam/jelly etc of your choice.  Combine well

In a separate bowl add eggs, cinnamon and milk, stir to com...
Continue reading ...
 

Chicken Francese

Posted by Penny Moline on Wednesday, June 5, 2019, In : Chicken, poultry and such 
2 boneless Skinless chicken breast pounded thin
Flour
1 cup chicken broth
1/4 cup white wine
lemon juice to taste
3 eggs
parmesan cheese grated
garlic clove minced
fresh parsley
1/2 cup butter

Pasta to serve with dish

Dredge chicken in flour

In a container mix eggs, parmesan cheese to create a pancake lookin batter

Dip breast in batter and cook at medium high heat in olive oil and brown on both sides
Bake to finish in a 350 degree oven keep warm
In same pan add garlic and cook until lightly browned
deglaze p...
Continue reading ...
 

Pasta Primavera

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Serve over Pasta

Broccoli Florets
Red Pepper chopped in bite size pieces
Green Peppers chopped in bite size pieces
Zucchini cut into half moons
Summer Squash cut into half moons
Mushrooms, quartered
Cauliflower florets
Carrots cut into julienne
Fresh basil to taste

Prepare vegetables and serve in a Alfredo Sauce

2 Tablespoons butter
3 Cups heavy whipping cream
Parmesan Cheese to taste
Cream Cheese to taste

Salt and Pepper

Heat butter, add cream and reduce.  Add parmesan cheese, cream cheese to taste
Salt and...
Continue reading ...
 

Spinach Artichoke Dip

Posted by Penny Moline on Wednesday, June 5, 2019, In : Appetizer 
2 cups shredded parmesan cheese
1 box frozen spinach thawed (10 ounces)
1 can artichoke hearts, drained and chopped (14 ounce)
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
1 teaspoon garlic, minced

Preheat oven 375.
Mix parmesan cheese, spinach, and artichoke hears
Combine sour cream, cream cheese and mayonnaise and garlic
Mix all together
Bake for 20-30 minutes.

Continue reading ...
 

Pineapple, Bacon Chicken Kabob

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
2 pounds skinless chicken breast
1 large pineapple cut into 1 1/2 inch chunks
2 large bell peppers, cut into 1 1/2 inch pieces
1 large onion cut into 1 1/2 inch pieces
2 pieces of bacon per skewer


Sauce:

1 1/2 cups pineapple juice
1 1/2 tablespoons cornstarch mixed with water
1/2 cup brown sugar
2 Tablespoons soy sauce
1/2 teaspoon salt

6 long metal or wooden skewers.  If using wooden skewers soak in water for 30 minutes before using


Make the sauce by combining all ingredients into a medium sauce pan and...
Continue reading ...
 

Crispy Chicken BLT Salad

Posted by Penny Moline on Wednesday, June 5, 2019, In : Salads 
Breaded chicken tenders cooked and chopped in bite size pieces
Romaine lettuce, chopped
bacon cooked crisp and chopped
Cherry tomatoes, sliced in half
Croutons as needed
dressing of choice.

Quick and easy dinner.

And air fryer works wonders on this recipe for the chicken.

Serve in bowls or a platter and use your favorite dressing

Continue reading ...
 

Breakfast Enchilada Bake THIS IS ONE OF MY "GO TO" recipes

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Filling
Flour tortillas, 8 each
1 dozen large eggs
1/2 cup milk
1/2 t salt
1 cup shredded cheddar cheese ( more if you are a big cheese lover)

Cheese Sauce
2 T butter
2 T flour
2 cups milk
1/2 salsa of choice
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
3/4 cup shredded cheddar cheese ( for cheese sauces I like to use American cheese or velveda)

Toppings
1 cup cheddar cheese shredded
5 strips of cooked and chopped bacon 
Avocado to taste
Sliced green onions
tomato's diced

Preheat 9x13 baking pan
Spray with...
Continue reading ...
 

Greek chicken wraps

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Pita bread or lavash bread 
Hummus
Tzatziki sauce

Marinate chicken 30 minutes in a mixture of lemon juice, plain yogurt, dill, salt and pepper and garlic

Grill chicken until cooked through but tender
Chop into bite size pieces

Shred Iceberg Lettuce
Tomato Slices or diced
Cucumber slices or diced
Kalamata olives sliced in half
Sliced Pepperoncini peppers
Feta Cheese to taste
Add Tzatziki Sauce to taste( See Sauces for recipe)

Spred Humus on pita,
Combine chicken lettuce mixture on pita
add additional tza...
Continue reading ...
 

Hummus

Posted by Penny Moline on Wednesday, June 5, 2019, In : Appetizer 
2 cups canned chick peas, drained, reserve liquid
1/2 cup tahini
1/4 cup EVOO 
1 clove garlic peeled and diced to taste
lemon juice to taste
salt and pepper to taste
paprika or ground cumin to taste

Add chicpeas, tahini, extra virgin olive oil, garlic, lemon juice in a food processor
process until smooth
season with salt and pepper, cumin and paprika

to make it extra smooth, but I am not going to lie it's a pain.... take off the coating on the chic peas before processing.

Serve with your favorite ve...
Continue reading ...
 

Tzatziki Sauce (Cucumber yogurt sauce)

Posted by Penny Moline on Wednesday, June 5, 2019, In : Sauces 
1 16 ounce container plain yogurt
1 cucumber seeded and grated
garlic minced to taste
1 T chopped fresh parsley
1 T chopped fresh mint
Lemon juice to taste
salt and pepper to taste

Place yogurt in cheesecloth or a china cap to drain overnight

Place all ingredient's in a blender and pulse until blended


Continue reading ...
 

Gyro Sandwich

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Gyro meat    Thawed
Red pepper julienne 2 each
Green pepper julienne 2 each
Red onion julienne 1 lb
Onion julienne 1 lb

Tomato Slice,
Feta Cheese as desired

Cucumber yogurt Sauce

Thaw meat, prepare vegetables
Cook meat, do not over cook
Season with salt and pepper
Sauté vegetables until crisp/hold
Sauce pita with cucumber yogurt sauce (tzatiki sauce) See sauces

Place Meat on warmed pita
Garnish with peppers and onions, Tomato and feta



Continue reading ...
 

Wedge Salad on a Stick

Posted by Penny Moline on Wednesday, June 5, 2019, In : Salads 
Iceberg Lettuce cut in 16 one inch wedges
8 Strips of Cooked Bacon, cooked and cut into half
16 Grape tomatoes or wedges of tomatoes
Bamboo Stick 4 each
Blue Cheese Dressing as needed
Crumbled Blue Cheese to taste
Minced Red Onion for Garnish
Chopped  Bacon for Garnish

Thread lettuce wedges, bacon piece and Tomato onto bamboo stick repeat
Arrange on a platter
Sprinkle with Blue Cheese

Drizzle with Blue Cheese Dressing



Continue reading ...
 

Seasoning

Posted by Penny Moline on Wednesday, June 5, 2019, In : Spice and Seasoning savory and sweet 
1/4 cup sea salt
1 t cornstarch
5 t cayenne pepper
5 t garlic salt
4 t black pepper
1 T chili powder
2 !.2 t celery salt
2 t ground mustard
1 1/2 t ground basil
1 1/2 t ground sage
1 t onion salt
1/2 t ground oregano
1/2 t ground thyme

Continue reading ...
 

Rib Dry Rub

Posted by Penny Moline on Wednesday, June 5, 2019, In : Spice and Seasoning savory and sweet 
1 T cumin
1 T paprika
1 T powdered onion
1 T powdered garlic
1 T chili powder
1 T brown sugar
1 T kosher salt
1 tsp cayenne
1 tsp black pepper
 

Add together.

Continue reading ...
 

Easy Shrimp Po boy sandwich

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
Popcorn Shrimp 
1 T Creole seasoning ( see seasoning and use Emeril's Essence)
Cook shrimp and season with Essence
Keep warm


Remoulade Sauce

1/2 cup mayonnaise
2 T horseradish
1/2 t minced garlic
1 t relish
1/2 t cayenne pepper or to taste
1 T Soy Sauce
1 T fresh lime juice
Add ingredients together

Hoagie rolls spilt
melted butter as needed to brush hoagies with, lightly toast

Shredded Lettuce as needed
Tomatoes, onions if desired

Assemble with remoulade sauce, shrimp, lettuce as desired.


Continue reading ...
 

Emeril's Essence Creole Seasoning Sourse Emeril Live EM1Do2(https://.emerils. com/source/emeril-liveem1do2

Posted by Penny Moline on Wednesday, June 5, 2019, In : Spice and Seasoning savory and sweet 
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all ingredients and store in an air tight jar or container.

Continue reading ...
 

French Onion Stuffed Chicken

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
2 T butter
4 large onions thinly sliced
salt and pepper to taste
2 tsp thyme divided
2 T sherry or balsamic vinegar
1 clove garlic
1 cup beef stock divided ( additional if needed)
olive oil as needed
4 skinless chicken breast
2 teaspoons garlic powder
1 teaspoon ground thyme
1 cup Swiss Cheese shredded
4 tablespoons shredded parmesan cheese

Preheat oven to 400
grease a 9X13 inch baking pan

melt butter in a large fry pan, add onions and salt and pepper, 1/2 of thyme
cook until soft.
add garlic until tender 
  a...
Continue reading ...
 

Baked Southwest Chicken

Posted by Penny Moline on Wednesday, June 5, 2019, In : Entree 
2 Lb chicken breast
1 can black beans rinsed and drained
1 cup cooked corn
1 can diced chilies
1/2 red bell pepper, diced
1/4 cup chopped cilantro
1 cup pepper jack cheese shredded
1/2 tsp garlic powder
1/4 tsp cumin
salt and pepper to taste.

Mix the seasonings, garlic powder, cumin, salt and pepper together and reserve
combine corn, beans, chilies, bell pepper and cilantro

Lay out the chicken breast flat on a baking dish, sprinkle with the seasonings and with a drizzle of oil. Can marinate this way ove...
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

Make a free website with Yola