Browsing Archive: May, 2021

southwestern stuffed spaghetti squash

Posted by Penny Moline on Friday, May 14, 2021, In : Vegetables 
1 med spaghetti squash
1 T olive oil
1/2 red onion chopped
2 garlic cloves minced
1 jalapeno pepper minced ( seeds removed)
1 red bell pepper chopped
1/2 T cumin
1/2 T oregano
1/2 T chili powder
salt and pepper to taste
1 ( 15 ounce) can black beans
1 cup corn
juice of 1 lime
1/2 cup cilantro chopped
1 cup grated cheddar cheese

Preheat oven to 375  Seed the squash  ( trick is to bake for 30 minutes and cool then cut and seed)   Bake the spaghetti squash until done
In a large skillet heat oil over med/high ad...
Continue reading ...
 

MEATLOAF

Posted by Penny Moline on Friday, May 14, 2021, In : Entree 
BEEF HAMBURGER 20 LBS                                                             
EGGS EASY  2 LBS                                                                                       
BREAD CRUMBS 3 LB                                                                                    
MILK 1 QT                                                                                                         
PEPPERS RED AND GREEN 1 LB                                                                 
CARROT...
Continue reading ...
 

BEEF STROGNAOFF

Posted by Penny Moline on Friday, May 14, 2021, In : Entree 
STEW MEAT 20 POUNDS
ROSEMARY 1 t
THYME 1 t
PAPRIKA 1/2 CUP
FLOUR 1 LB
ONIONS MINCED 1 LB
CELERY MINCED 1 CUP
WHITE WINE 1 CUP
BEEF STOCK 2 1/2 GALLON
BAY LEAF 3 EACH
MUSHROOMS SLICED 4 LBS
PICKLES ( OPTIONAL)
SOUR CREAM 1 QT

COMBINE MEAT, SEASONING AND FLOUR
ADD ONION AND CELERY MIX
HEAT OIL IN ROASTING PAN AND SAUTEE MEAT
DEGLAZE WITH WINE AND BEEF STOCK BRING TO A SIMMER ADD BAY LEAVES  AND ALLOW TO COOK AT LEAST 1 1/2 HOURS
ADD MUSHROOMS AND DILL PICKLES COOK FOR ADDITONAL TIME 
MAY BE THICKENED WITH A ROUX...
Continue reading ...
 

LIGHT LEMON MOUSSE WITH GREEK YOGURT

Posted by Penny Moline on Friday, May 14, 2021, In : Desserts 
BERRY SAUCE
1 CUP FRESH OR FROZEN BLUEBERRIES, RASPBERRIES, BLACKBERRIES OR COMBO
2 T SUGAR
2 T WATER
1 T LEMON JUICE.
COMBINE IN A MEDIUM POT .HEAT OVER MEDIUM HEAR UNTIL SUGAR IS DISSOLVED. BRING TO A BOIL THEN SIMMER FOR ABOUT 8-10 MINUTES OR UNTIL SLIGHTLY THICKENED

PRESS THROUGH A SIEVE TO REMOVE SEEDS, AND ALLOW TO COOL.  REFRIGERATE
LEMON MOUSE
1 t GELATON OR 2 SHEET
3 T WATER
1/2 CUP GREEK YOGURT
1/4 CUP HEAVY CREAM
2 T LEMON JUICE FRESHLY SQUEESED
2 T LEMON ZEST. RESERVE SOME FOR GARNISH
1 t VANIL...
Continue reading ...
 

MEDITERRANEAN CHICKEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
4-6 CHICKEN BREAST
1 PINT CHERRY TOMATOE
1.5 CUPS MARINATED ARTICHOKES
1/2 t DRIED OREGANO
1/4 t DRIED THYME
1.2 t SALT
1/4 t BLACK PEPPER
3 t BALSAMIC VINEGAR
6-8 LEAVE FRESH BASIL TORN

DRIZZLE A COUPLE OF TABLESPOON OF OIL FROM THE MARINATED ARTICHOKES IN A PAN OVER MEDIUM/HIGH HEAT.
SEAR CHICKEN ON EACH SIDE ABOUT 3 MINTUES
TOSS THE MARINATED ARTICHOKES AND TOMATOES IN
LOWER HEART TO MEDIUM.  COVER WITH LID AND LET SIMMER FOR ABOUT 10 MINUTES
INCREASE HEAT UNTIL MOST OF THE LIQUID EVAPORATES, FLIP CHIC...
Continue reading ...
 

FRENCH ONION SMOTHERED PORK CHOPS

Posted by Penny Moline on Friday, May 14, 2021, In : Pork 
4-5 PORK CHOPS BONELESS
1/2 t GARIC POWDER
SALT AND PEPPER TO TASTE
2 LAREGE ONIONS CUT INTO RINGS
2 GARLIC CLOVES
1.5 T BUTTER
1 t OIL
SAND AND PEPPER TO TSTE
1 CUP BEEF BROTH/STOCK
2 T FLOUR
4 SLICES SWISS OR GRUYERE OR GOUDA
FRESH FINELY CHOPPED ROSEMARY

CARAMELISE THE ONIONS IN A MEDIUM SAUTE PAN WITH BUTTER AND GARLIC.  COOK UNTIL GOLDEN BROWN AND CARMAELIZED REMOVE FROM SKILLET
SEASON PORK CHOPS WITH SALT AND PEPPER AND GARLIC POWDER
SEAR PORK CHOPS IN OIL REMOVE FROM HEAT
TURN HEAT DOWN AND RETURN ON...
Continue reading ...
 

smothered chicken with spinach, bacon and mushrooms

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
need supreme sauce 1 quart  ( see sauces)

salt and pepper as needed
cooked and chopped bacon 6 ounces
fresh or frozen spinach 10 ounces
mushrooms sliced 4 ounces
pepper jack or swill cheese

preheat oven to 375.

have prepared supreme sauce and pour in to a baking dish

marinate the chicken in 2 T lemon juice and 8 T oil, season with salt and pepper while preparing supreme sauce

grill mark or sear chicken in oil

place the chicken in the supreme sauce, top with cheese, mushroom's bacon and spinach
bake unti...
Continue reading ...
 

rosemary ranch chicken

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
1/2 cup olive oil
1/2 cup ranch dressing
3 T Worcestershire sauce
1 T rosemary chopped
salt and pepper to taste
1 t lemon juice
2 t white vinegar
chicken breast 4 each

in a medium bowl stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary , lemon juice, white vinegar salt and pepper let stand for 5 minutes.  pound chicken to 1/4 inch thickness.  place in a gallons size ziplocked bag with the marinade.  refrigerate for at least 8 hours.  preheat grill and grill chicken until done...
Continue reading ...
 

CRACK CHICKEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
MAYONNAISE
RANCH SEASONING
COOKED BACON
CHEDDAR CHEESE
PEPPER JACK CHEESE
CHICKEN BREAST
GARLIC
SALT
PARSELY

PREHEAT OVEN 450
PREP THE BACON MIXTURE.  USE A BLENDER OR FOOD PROCESSOR TO GRIND THE COOKED BACON, GARLIC AND SALT.THEN TRANSFER TO A SMALL BOWL
COAT IN A SEPERATE BOWL WITH MAYO, RANCH SEASONING THEN ROLL INTO THE BACON MIXTURE.
TOP WITH CHEESE AND MORE BACON.  BAKE FOR 15 - 18 MINUTE.
GARNISH WITH PARSLEY AND SERVE  
Continue reading ...
 

KETO CLOUR BREAD LOW CARB BURGER BUNS

Posted by Penny Moline on Friday, May 14, 2021, In : Gluten Free 
16 LARGE EGGS
2 TSP CREAM OF TARTER
1 CUP CREAM CHEESE
2 t SALT
2 t GARLIC POWDER OPTIONAL

CRACK THE EGGS AND SEPERAT THE WHITES FROM THE YOKES.  PUT ALL THE WHITES INTO A BOWL AND WHIP FOR 2 MINUTES
ADD CREAM OF TARTER AND WHIP FOR 1 MINUTE.  THE MIXTURE SHOULD START MAKING SOFT PEAKS.
IN ANOTHER BOWL ADD THE YOLKS AND CREAM CHEESE, GARLIC POWDER.  MIX ON HIGH UNTIL COMBINED.  GENTLY FOLD INTO EGG WHITE MIXTURE.
SPOON OUT ONTO A TRY LINED WITH PARCHMENT PAPER.  
PUT IN THE OVEN AT 375 FOR 15-20 MINS ...
Continue reading ...
 

ORANGE ROASTED CORNISH GAME HEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 

SMALL ONION DICED
GARLIC GLOVE MINCED
CHICKEN BROTH 1 CUP
ORANGE PEEL 1 t ZEST
ORANCE JUICE 1 CUP
HONEY 1 T
CORNSTARCH 1 t
MEDIUM ORANGE SEGMENTED
FRESH PARSLEY 
 

ADD A SMALL AMOUNT OF OIL AND SAUTE ONION AND GARLIC IN SMALL SAUCE PAN UNTIL ONION IS TENDER
STIR TOGEHTER THE CHICKEN STOCK WITH THE CORNSTARCH, ORANGE PEEL, ORANGE JUICE AND HONEY
STIR INTO ONIONS AND GARLIC COOK UNTIL THICKENED AND BUBBLY.  REMOVE FROM HEAT SET ASIDE 1/2 OF THE SAUCE
IN A SHALLOW ROASTING PAN PLACE EACH HEN HALFON TOP OF AN...
Continue reading ...
 

BERRY SALAD

Posted by Penny Moline on Friday, May 14, 2021, In : Salads 
1 CUP BUTTON MUSHROOMS QUARTERED
1 T CANOLA OIL
1/2 CU FRESH STRAWBERRIES
1/2 CUP FRESH BLUEBERRIES
1/4 CUP PISTACHIOS LIGHTLY TOASTED
3 CUPS BABY LETTUCE MIX
1/2 CUP SHREDDED MONTERY JACK CHEESE SHREDDED

DRESSING;
1 T SHALLOTS MINCED
1 t GARLIC MINCED
2 T DIJON MUSTARD
1/2 CUP WHITE BALSAMIC VINEGAR
2 t FRESH OREGANO
2 t FRESH THYME
1 t HONEY
1 CUP OIL
SALT AND PEPPER TO TASTE



Continue reading ...
 

GARLIC BUTTER CROUTONS

Posted by Penny Moline on Friday, May 14, 2021, In : This and That 
BREAD CUBES 1 TRAY
BUTTER 1 CUP
OLIVE OIL 2 T
PEPPER 2 t
GARLIC POWDER 2 t
ONION SALT 2 t
CELERY SALT 2 t
PARSLEY FLAKES DRY 2 T

CUT BREAD AND ALLOW TO DRY
MELT BUTTER
ADD SPICES AND HERBS
COAT SHEET PAN WITH MIXTURE 
TOSS WELL UNTIL COATED
BAKE AT 325 FOR ABOUT 6 MINUTES OR UNTIL CRUNCHY.
Continue reading ...
 
« Back to posts
 

Browsing Archive: May, 2021

southwestern stuffed spaghetti squash

Posted by Penny Moline on Friday, May 14, 2021, In : Vegetables 
1 med spaghetti squash
1 T olive oil
1/2 red onion chopped
2 garlic cloves minced
1 jalapeno pepper minced ( seeds removed)
1 red bell pepper chopped
1/2 T cumin
1/2 T oregano
1/2 T chili powder
salt and pepper to taste
1 ( 15 ounce) can black beans
1 cup corn
juice of 1 lime
1/2 cup cilantro chopped
1 cup grated cheddar cheese

Preheat oven to 375  Seed the squash  ( trick is to bake for 30 minutes and cool then cut and seed)   Bake the spaghetti squash until done
In a large skillet heat oil over med/high ad...
Continue reading ...
 

MEATLOAF

Posted by Penny Moline on Friday, May 14, 2021, In : Entree 
BEEF HAMBURGER 20 LBS                                                             
EGGS EASY  2 LBS                                                                                       
BREAD CRUMBS 3 LB                                                                                    
MILK 1 QT                                                                                                         
PEPPERS RED AND GREEN 1 LB                                                                 
CARROT...
Continue reading ...
 

BEEF STROGNAOFF

Posted by Penny Moline on Friday, May 14, 2021, In : Entree 
STEW MEAT 20 POUNDS
ROSEMARY 1 t
THYME 1 t
PAPRIKA 1/2 CUP
FLOUR 1 LB
ONIONS MINCED 1 LB
CELERY MINCED 1 CUP
WHITE WINE 1 CUP
BEEF STOCK 2 1/2 GALLON
BAY LEAF 3 EACH
MUSHROOMS SLICED 4 LBS
PICKLES ( OPTIONAL)
SOUR CREAM 1 QT

COMBINE MEAT, SEASONING AND FLOUR
ADD ONION AND CELERY MIX
HEAT OIL IN ROASTING PAN AND SAUTEE MEAT
DEGLAZE WITH WINE AND BEEF STOCK BRING TO A SIMMER ADD BAY LEAVES  AND ALLOW TO COOK AT LEAST 1 1/2 HOURS
ADD MUSHROOMS AND DILL PICKLES COOK FOR ADDITONAL TIME 
MAY BE THICKENED WITH A ROUX...
Continue reading ...
 

LIGHT LEMON MOUSSE WITH GREEK YOGURT

Posted by Penny Moline on Friday, May 14, 2021, In : Desserts 
BERRY SAUCE
1 CUP FRESH OR FROZEN BLUEBERRIES, RASPBERRIES, BLACKBERRIES OR COMBO
2 T SUGAR
2 T WATER
1 T LEMON JUICE.
COMBINE IN A MEDIUM POT .HEAT OVER MEDIUM HEAR UNTIL SUGAR IS DISSOLVED. BRING TO A BOIL THEN SIMMER FOR ABOUT 8-10 MINUTES OR UNTIL SLIGHTLY THICKENED

PRESS THROUGH A SIEVE TO REMOVE SEEDS, AND ALLOW TO COOL.  REFRIGERATE
LEMON MOUSE
1 t GELATON OR 2 SHEET
3 T WATER
1/2 CUP GREEK YOGURT
1/4 CUP HEAVY CREAM
2 T LEMON JUICE FRESHLY SQUEESED
2 T LEMON ZEST. RESERVE SOME FOR GARNISH
1 t VANIL...
Continue reading ...
 

MEDITERRANEAN CHICKEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
4-6 CHICKEN BREAST
1 PINT CHERRY TOMATOE
1.5 CUPS MARINATED ARTICHOKES
1/2 t DRIED OREGANO
1/4 t DRIED THYME
1.2 t SALT
1/4 t BLACK PEPPER
3 t BALSAMIC VINEGAR
6-8 LEAVE FRESH BASIL TORN

DRIZZLE A COUPLE OF TABLESPOON OF OIL FROM THE MARINATED ARTICHOKES IN A PAN OVER MEDIUM/HIGH HEAT.
SEAR CHICKEN ON EACH SIDE ABOUT 3 MINTUES
TOSS THE MARINATED ARTICHOKES AND TOMATOES IN
LOWER HEART TO MEDIUM.  COVER WITH LID AND LET SIMMER FOR ABOUT 10 MINUTES
INCREASE HEAT UNTIL MOST OF THE LIQUID EVAPORATES, FLIP CHIC...
Continue reading ...
 

FRENCH ONION SMOTHERED PORK CHOPS

Posted by Penny Moline on Friday, May 14, 2021, In : Pork 
4-5 PORK CHOPS BONELESS
1/2 t GARIC POWDER
SALT AND PEPPER TO TASTE
2 LAREGE ONIONS CUT INTO RINGS
2 GARLIC CLOVES
1.5 T BUTTER
1 t OIL
SAND AND PEPPER TO TSTE
1 CUP BEEF BROTH/STOCK
2 T FLOUR
4 SLICES SWISS OR GRUYERE OR GOUDA
FRESH FINELY CHOPPED ROSEMARY

CARAMELISE THE ONIONS IN A MEDIUM SAUTE PAN WITH BUTTER AND GARLIC.  COOK UNTIL GOLDEN BROWN AND CARMAELIZED REMOVE FROM SKILLET
SEASON PORK CHOPS WITH SALT AND PEPPER AND GARLIC POWDER
SEAR PORK CHOPS IN OIL REMOVE FROM HEAT
TURN HEAT DOWN AND RETURN ON...
Continue reading ...
 

smothered chicken with spinach, bacon and mushrooms

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
need supreme sauce 1 quart  ( see sauces)

salt and pepper as needed
cooked and chopped bacon 6 ounces
fresh or frozen spinach 10 ounces
mushrooms sliced 4 ounces
pepper jack or swill cheese

preheat oven to 375.

have prepared supreme sauce and pour in to a baking dish

marinate the chicken in 2 T lemon juice and 8 T oil, season with salt and pepper while preparing supreme sauce

grill mark or sear chicken in oil

place the chicken in the supreme sauce, top with cheese, mushroom's bacon and spinach
bake unti...
Continue reading ...
 

rosemary ranch chicken

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
1/2 cup olive oil
1/2 cup ranch dressing
3 T Worcestershire sauce
1 T rosemary chopped
salt and pepper to taste
1 t lemon juice
2 t white vinegar
chicken breast 4 each

in a medium bowl stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary , lemon juice, white vinegar salt and pepper let stand for 5 minutes.  pound chicken to 1/4 inch thickness.  place in a gallons size ziplocked bag with the marinade.  refrigerate for at least 8 hours.  preheat grill and grill chicken until done...
Continue reading ...
 

CRACK CHICKEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
MAYONNAISE
RANCH SEASONING
COOKED BACON
CHEDDAR CHEESE
PEPPER JACK CHEESE
CHICKEN BREAST
GARLIC
SALT
PARSELY

PREHEAT OVEN 450
PREP THE BACON MIXTURE.  USE A BLENDER OR FOOD PROCESSOR TO GRIND THE COOKED BACON, GARLIC AND SALT.THEN TRANSFER TO A SMALL BOWL
COAT IN A SEPERATE BOWL WITH MAYO, RANCH SEASONING THEN ROLL INTO THE BACON MIXTURE.
TOP WITH CHEESE AND MORE BACON.  BAKE FOR 15 - 18 MINUTE.
GARNISH WITH PARSLEY AND SERVE  
Continue reading ...
 

KETO CLOUR BREAD LOW CARB BURGER BUNS

Posted by Penny Moline on Friday, May 14, 2021, In : Gluten Free 
16 LARGE EGGS
2 TSP CREAM OF TARTER
1 CUP CREAM CHEESE
2 t SALT
2 t GARLIC POWDER OPTIONAL

CRACK THE EGGS AND SEPERAT THE WHITES FROM THE YOKES.  PUT ALL THE WHITES INTO A BOWL AND WHIP FOR 2 MINUTES
ADD CREAM OF TARTER AND WHIP FOR 1 MINUTE.  THE MIXTURE SHOULD START MAKING SOFT PEAKS.
IN ANOTHER BOWL ADD THE YOLKS AND CREAM CHEESE, GARLIC POWDER.  MIX ON HIGH UNTIL COMBINED.  GENTLY FOLD INTO EGG WHITE MIXTURE.
SPOON OUT ONTO A TRY LINED WITH PARCHMENT PAPER.  
PUT IN THE OVEN AT 375 FOR 15-20 MINS ...
Continue reading ...
 

ORANGE ROASTED CORNISH GAME HEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 

SMALL ONION DICED
GARLIC GLOVE MINCED
CHICKEN BROTH 1 CUP
ORANGE PEEL 1 t ZEST
ORANCE JUICE 1 CUP
HONEY 1 T
CORNSTARCH 1 t
MEDIUM ORANGE SEGMENTED
FRESH PARSLEY 
 

ADD A SMALL AMOUNT OF OIL AND SAUTE ONION AND GARLIC IN SMALL SAUCE PAN UNTIL ONION IS TENDER
STIR TOGEHTER THE CHICKEN STOCK WITH THE CORNSTARCH, ORANGE PEEL, ORANGE JUICE AND HONEY
STIR INTO ONIONS AND GARLIC COOK UNTIL THICKENED AND BUBBLY.  REMOVE FROM HEAT SET ASIDE 1/2 OF THE SAUCE
IN A SHALLOW ROASTING PAN PLACE EACH HEN HALFON TOP OF AN...
Continue reading ...
 

BERRY SALAD

Posted by Penny Moline on Friday, May 14, 2021, In : Salads 
1 CUP BUTTON MUSHROOMS QUARTERED
1 T CANOLA OIL
1/2 CU FRESH STRAWBERRIES
1/2 CUP FRESH BLUEBERRIES
1/4 CUP PISTACHIOS LIGHTLY TOASTED
3 CUPS BABY LETTUCE MIX
1/2 CUP SHREDDED MONTERY JACK CHEESE SHREDDED

DRESSING;
1 T SHALLOTS MINCED
1 t GARLIC MINCED
2 T DIJON MUSTARD
1/2 CUP WHITE BALSAMIC VINEGAR
2 t FRESH OREGANO
2 t FRESH THYME
1 t HONEY
1 CUP OIL
SALT AND PEPPER TO TASTE



Continue reading ...
 

GARLIC BUTTER CROUTONS

Posted by Penny Moline on Friday, May 14, 2021, In : This and That 
BREAD CUBES 1 TRAY
BUTTER 1 CUP
OLIVE OIL 2 T
PEPPER 2 t
GARLIC POWDER 2 t
ONION SALT 2 t
CELERY SALT 2 t
PARSLEY FLAKES DRY 2 T

CUT BREAD AND ALLOW TO DRY
MELT BUTTER
ADD SPICES AND HERBS
COAT SHEET PAN WITH MIXTURE 
TOSS WELL UNTIL COATED
BAKE AT 325 FOR ABOUT 6 MINUTES OR UNTIL CRUNCHY.
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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