Showing category "Entree" (Show all posts)

Lasagna

Posted by Penny Moline on Friday, June 25, 2021, In : Entree 
1 pound sweet italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic minced
1 (28) ounce can crushed tomatoes
2 (6 ) ounce cans tomato paste
2 (6.5) ounce cans tomato sauce
1/2 cup water
2 T white sugar ( if necessary)
1 1/2 t dried basil
1/2 t fennel seeds
1 t Italian seasoning
1 T kosher salt
1/4 t ground black pepper
4 T chopped fresh parsley
16 ounces ricotta or cottage cheese
1 egg
1/2 t salt
1 pound mozzarella cheese
1 cup grated parmesan cheese
Cook sausage, ground beef, onion and...
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Chipotle Pork and Avocado Wrap

Posted by Penny Moline on Friday, June 25, 2021, In : Entree 
1/2 cup mashed avocado
1 1/2 T mayo
1 t fresh lime juice
2 t chopped canned chipotle chiles in adobo sauce
salt and pepper to taste
1/4 t cumin
1/4 t dried oregano
4 tortilla
1 1/2 cups or 4 ounces each pulled pork
1 cup shredded iceberg lettuce
1/4 cup salsa

Combine first 7 ingredients stirring well
warm tortilla and spread about 2 T avocado mixture over each tortilla.  Add pulled pork ( can use pork slices too which is a great way to use up leftovers).  Top with lettuce and salsa.
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Sloppy Joes

Posted by Penny Moline on Friday, June 25, 2021, In : Entree 
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 t garlic powder
1 t yellow mustard
3/4 cup ketchup
3 t brown sugar
salt and pepper to taste

In a medium skillet brown ground beef, onions and green pepper drain off fat
stir in garlic powder, mustard, ketchup and brown sugar.  mix thorougly
reduce heat and simmer for 30 minutes
season with salt and pepper 
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Pork Chili Verde

Posted by Penny Moline on Thursday, June 24, 2021, In : Entree 
6 lbs lean pork
1/4 cup oil
2 large onions chopped
4 cloves garlic minced
1 T kosher salt
fresh ground pepper
1 T cumin
8 medium poblano chilies seeded and chopped
4 large jalapenos seeded and minced
2 large yellow bell peppers seeded and chopped
4 cups chicken stock
3 lbs fresh tomatillos husked removed
1 bunch cilantro leaves chopped

trim off excess fat from pork and cut into 2 inch squares.  in a large stock pot over medium heat sear pork in oil until golden brown.  remove pork and pour off excess oil....
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Easy Paella

Posted by Penny Moline on Thursday, June 24, 2021, In : Entree 
2 T olive oil
1 T paprika
2 t dried oregano
salt and pepper to taste
2 pounds chicken cut into pieces

2 T olive oil divided
3 garlic cloves crushed
1 t red pepper flakes
2 cups uncooked short grain white rice

1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley chopped
1 quart chicken stock
2 lemons zested

2 T olive oil
1 onion chopped
1 red bell pepper chopped
1 pound chorizo sausage cut into chunks
1 pound shrimp peeled and deveined

may add clams, mussels as well  and use chicken thighs whol...
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Pasta Primavera

Posted by Penny Moline on Thursday, June 24, 2021, In : Entree 
16 ounce package of linguine or other long pasta shape uncooked
olive oil or vegetable oil 3 T

1 cup snow peas
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 cup red, green, yellow bell peppers julienned
1 cup baby carrots julienned
1/2 cup shitake, morel, chanterelle, portabella or button mushrooms
fresh basil leaves
chervil minced optional
2 garlic cloves minced
1 cup parmesan cheese

cook pasta according package directions.  drain.  heat oil.  add remaining ingredients except parmesan and saute...
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Sheppard's Pie ( easy)

Posted by Penny Moline on Thursday, June 24, 2021, In : Entree 
ground beef 1 1/2 pounds
onions chopped 1 medium
vegetables, carrots, corn, peas  1 to 2 cups
potatoes diced 2 pounds
butter 8 T
Beef broth 1/2 cup
Worcestershire sauce 1 t
salt and pepper to taste
seasoning of choice to taste

peel and quarter the potatoes, and cook until tender
while potatoes are cooking melt 4 T of butter in a large frying pan.  Sautee onions in butter until tender.  if adding vegetables add carrots to onions, and then add vegetables according to cooking time. adding peas close to th...
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bacon, pineapple, Chicken Kabobs

Posted by Penny Moline on Thursday, June 10, 2021, In : Entree 
2 large boneless chicken breasts
1 large pineapple cut into chunks
2 large bell peppers cut into chunks
1 large onion cut into chunks
12 strips of bacon

Sause
1 1/2 cups pineapple juice
1 1/2 T cornstarch
1/2 cup brown sugar
2 T soy sauce
salt and pepper
6 long skewers

to make the sauce combine all ingredients in a sauce pan and bring to a boil.  reduce heat to minute and simmer for 2 minutes set aside until ready to use

Thread the skewers.  Weave bacon around each piece of chicken and pineapple, and bell...
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traditional German Schnitzel (Schweineschnitzel)

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
4 boneless pork chops
salt and pepper
1/2 cup all purpose flour with 1 t salt
2 large eggs, lightly beaten
3/4 cup plain bread crumbs
oil for frying
pound out porkchops and salt and pepper
do a standard breading dip pork chop in flour-egg-bread crumbs
use enough oil to fry the porkchops.

Serve with home made spatzle

4 cups all purpose flour
1/2 t salt
4 large eggs
1 1/4 cup milk or water 

add flour and salt in a stand mixer.  with a dough hook make a well in the bowl of the mixer and pour the eggs in it
add...
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PENNY'S CHICKEN CURRY

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
OLIVE OIL FOR SAUTEE
5 CLOVES GARLIC
10 CHICKEN BREAST CUT INTO BITE SIZE PIECES
1 1/2 POUNDS CARROTS MED DICE
1 1/2 POUND FRESH PINEAPPLE MED DICE
1 1/2 POUNDS SWEET POTATOES BITE SIZE AND COOKED FORK TENDER
1 HEAD CAULIFLOUR BITE SIZE
3 RED PEPPERS JULINNIED
3 GREEN PEPPERS JULINNIED
2 YELLOW ONIONS MED DICED
2 RUSSET POTATOES BITE SIZE AND COOKED FORK TENDER

CAN ADD YELLOW SQUASH AND ZUCHINNI IF DESIRED

ADD THE FOLLOWING TO TASTE
CURRY POWDER
CINNAMON
TURMURIC
CAYENNE PEPPER
COCONUT MILK
CHICKEN STOCK

FINISH...
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homemade crunch wrap supreme

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
1 lb ground beef
1 package taco seasoning mix
6 burrito size flour tortillas
6 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 diced tomato
1 cup shredded Mexican cheese blend
Nacho cheese sauce

cook ground beef until done and drain off fat, add taco seasoning
warm nacho cheese sauce
spread a couple of tablespoons nacho cheese sauce on a tortilla, add beef then add tostada shell, a layer of sourcream, lettuce tomato, and Mexican cheese.
fold the edges of the tortilla up to the center, as tight ...
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Quiche Lorraine

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
eggs ( liquid works well) 24 each
half and half 3 quarts
salt 1 T
pepper 1/2 t ( some people use white pepper, I am just not a fan of it)
nutmeg 1/4 t
sherry 2 T
Parmesan cheese 1/2 cup

Mix the egg batter and reserve


Swiss cheese, shredded
bacon cooked crisp
leeks white parts only minced

pie shells 8 inch
Spread the pie shell with bacon, leek, and cheese
cover with the egg mixture
bake at 375 for 25 to 30 minutes until set.
can be served at room temp or warm
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chicken parmesan

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
4 chicken breast skinless, boneless and pounded to 1/2 inch thickness
2 eggs
1 cup panko
1/2 cup grated parmesan cheese
2 T all purpose flour
oil for frying

1/2 cup prepared tomato sauce
1/4 cup mozzarella cheese
1/4 cup chopped basil fresh
1/2 cup grated provolone cheese
1/4 cup grated parmesan cheese
1 T olive oil 


Mix 1/2 cup parmesan cheese in panko 
beat eggs
flour   Do a standard bread crumb.  Flour-egg-panko
cook chicken in oil until golden and finish in oven

Place chicken breast in a baking dish and ...
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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...
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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...
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ROASTED FETA AND QUINOA BOWL

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
1 BELL PEPPER DICED
1 RED ONION DICED
6 MED MUSHROOMS DICED
1 T OIL
6 CHERRY TOMATOES
3 1/2 OUNCE FETA CHEESE CUT INTO SLABS
1/2 CUP QUINOA

DRESSING
1 T PINE NUTS
1/4 CUP FRESH BASIL CHOPPED
2 T OLIVE OIL
SALT AND PEPPER TO TASTE

TOSS THE PEPPER ONION AND MUSHROOM IN A DASH OF OIL AND PLACE THEM ON A BAKING SHEET.  ROAST UNTIL SLIGHTLY SOFTENED AND THEN ADD THE CHERRY TOMATOS.  TOP WITH THE SLABS OF FETA CHEESE AND RETURN TO THE OVEN FOR ABOUT 20 MORE MINUTES.  THE FETA SHOULD BE LIGHTLY BROWNED ON THE E...
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Popcorn shrimp tacos with coleslaw and Pico de Gallo

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
Popcorn shrimp ( you can standard bread small/med shrimp with panko if desired purchase 32 small -med shrimp have seasoned flour, egg wash and panko to dip them in.  I find it easier to just purchase popcorn shrim)

coleslaw
1/2 cup mayo
1/2 cup sour cream
2 T lime juice
1 T lime zest
1 1/2 T honey
1 1/2 T fresh parsley chopped
1 1/2 T fresh cilantro chopped
2-3 T jalapenos chopped fine ( or you can used jarred jalapenos )
2 t ground cumin
3/4 t salt
Use about 3/4 of a 1 pound bag shredded coleslaw mix

Pic...
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Caprese Stuffed Portobello Mushrooms

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
garlic butter
2 T butter
2 cloves garlic crushed
1 T parsley chopped

Mushrooms
5-6 large Portobello Mushrooms, stem and gills removed
5-6 mozzarella cheese balls thinly slice or can use shredded
1 cup grape or cherry tomatoes thinly sliced
fresh basil as needed to garnish

Balsamic Glaze
1/4 cup balsamic vinegar
2 t brown sugar optional

preheat oven to grill/broil setting on high
combine all of the garlic butter ingredients together in a small sauce pan and melt until garlic is fragrant
brush the bottoms of...
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chicken curry

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
olive oil for sauté
5 cloves garlic
10 chicken breast cut into bite size pieces
1 1/2 pounds carrots med dice
1 1/2 pounds pineapple med dice
1 1/2 pounds sweet potato
1 head cauliflower cut bite size
3 red peppers julienne
3 green peppers julienne
2 yellow onions med dice
2 russet potatoes bite size and steamed

add curry and turmeric to chicken to coat before sautéing.
Sauté chicken and vegetables 
add coconut milk as needed to make a thick sauce
add the following seasonings to taste.
curry powder
cinnam...
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Mixed Ricotta for lasagna or manicotti

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
ricotta cheese or cottage cheese 5 lbs
eggs 5 each
parmesan cheese 1 cup
garlic powder 1 T
salt and pepper to taste
parsley 2 T
mozzarella cheese 1 pound shredded 

can also add chopped spinach 


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SOUTHWEST BEEF BURRITOS

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
2 TO 2 1/2 POUNDS TOP ROUND STEAK ( OR SIRLOIN) CUT INTO 1 INCH CUBES
2 T OIL
2 LARGE ONIONS CHOPPED
2 GARLIC CLOVES MINCED
1 CAN ENCHILADA SAUCE (15 0Z)
1 CAN DICED TOMATOES
1 CAN GREEN CHILIES
SALT AND PEPPER
2 T FLOUR
1/4 CUP COLD WATER
FLOUR TORTILLAS
DICED TOMATOES, SLICED OLIVES, SHREDDED CHEESE, SOUR CREAM, CHOPPED GREEN ONIONS, SHREDDED LETTUCE AND SALSA AND QUACAMOLE FOR GARNISH
IN A LARGE SKILLET OVER MED HEAT BROWN MEAT IN OIL.  ADD ONIONS, GARLIC AND COOK FOR 2 MINUTES.  ADD ENCHILADA SAUCE, ...
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VEGETABLE WELLINGTON WITH CHICKPEAS AND QUINO

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
1 CUP COOKED QUINOA
1 CAN 15 OUNCE CHICKPEAS, RINSED AND DRAINED
2 T  BUTTER 
1/2 CUP CARROTS DICED
1/2 CUP YELLOW ONION DICED
1/2 CUP GREEN PEPPER DICED
1 CUP MUSHROOMS DICED
1 CLOVE GARLIC DICED
1 1/2 CUP ITALIAN SESAONED DRY BREAD CRUMBS
2 T WORCESTERSHIRE SAUCE
SALT AND PEPPER TO TASTE
1 SHEET PHYLLO DOUGH OR PUFF PASTRY

PREHEAT OVEN TO 375
PUREE CHICKPEAS IN A FOOD PROCESSER AND MIX WITH COOKED QUINOA
MELT BUTTER IN A LARGE SKILLET AND ADD CARROTS, ONIONS AND PEPPERS COOK UNTIL SOFTEND
ADD MUSHROOMS AN...
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Baked Ravioli

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
1 T OLIVE OIL
1-1/2 T MINCED GARLIC
1 t THYME
1/2 t OREGANO
1 CAN STEWED TOMATOES (14.5 OZ)
I CAN DICED ITALAIN FLAVORED TOMATOES (14.5 OZ)
SALT AND PEPPER TO TASTE
2 POUNDS FROZEN RAVIOLI
1/4 CUP PARMEASON CHEESE
2 CUPS MOZZARELLA 

PREHEAT OVEN TO 425
HEAT OLIVE OIL IN A LARGE SAUCE PAN. ADD MINCED GARLIC AND SAUTEE, ADD SALT AND PEPPER
ADD SPICES AND TOMATOES.  BREAK UP TOMATO CHUNKS WITH A SPOON AS MUCH AS POSSIBLE. OR USE A STICK BLENDER TO BLEND IF YOU LIKE IT SMOOTH
COOK THE RAVIOLI IN BOILING WATER...
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CHIPOTLE CHICKEN BURRITO BOWL WITH LIME CILANTRO RICE

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
CHICKEN SAUCE
2 T OLIVE OIL
2 CLOVES GARLC
1 T HONE
1/4 t GROUND CUMIN
2 CHIPOTLE CHILIES IN ADOBO SAUCE
1/4 t SALT
MIX ALL INGREDIENTS TOGETHER AND MARINATE CHICKEN  
2 CHICKEN BREASTS


RICE
1 1/2 CUPS LONG GRAIN RICE
2 1/2 CUPS WATER
2 T LIME JUICE
1/2 T VEGETABLE OIL
SALT AND PEPPER TO TASTE
1/4 CUP FRESH CILANTO CHOPPED
ADD RICE, AND WATER TO A SAUCE PAN AND BRING TO A BOIL.  COVER AND SIMMER UNTIL RICE IS TENDER.  ADD SALT AND PEPPER TO TASTE ADD LIME JUICE AND OIL TOGETHER AND MIX WELL.  ADD FRESH CILAN...
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CALIFORNA ROLL (ALTON BROWN)

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
JUICE OF 1/2 LEMON
1 MEDIUM AVOCADO SLICED INTO 1/4 INCH THICK PIECES
4 SHEETS NORI
1/2 BATCH SUSHI RICE ( RECIPE FOLLOWS
1 SMALL CUCUMBER PEELED SEEDED AND CUT INTO MATCH STICKS
4 CRAB STICK
PICKLED GINGER FOR SERVING
WASBI FOR SERVING

SUSHI RICE
2 CUPS SUSHI OR SHORT GRAIN RICE
2 CUPS WATER, PLUS WATER FOR RINSING RICE
2 T RICE VINGEAR
2 t SUGAR
1 T KOSHER SALT
PLACE THE RICE INOT A MIXING BOWL AND COVER WITH COOL WATER.  SWIRL THE RICE IN THE WATER AND POUR OFF REPEAT 2 TO 3 TIMES.
COMBINE THE RICE VINGA...
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QUINOA SWEET POTATO TACO'S

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
2 T OLIVE OIL
1/2 SMALL SWEET ONION CHOPPED
1 CLOVE GARLIC MINCED
1 LARGE SWEET POTATO PEELED AND CHOPPED
SALT AND PEPPER 
1 1/2 CUPS COOKE QUINOA
1 CAN DICED TOMATOES
2 t CHILI POWDER
2 CANNED CHIPOTLE CHILIES MINCED
1 T CHIPOTLE IN ADOBO FROM THE CHIPOTLE CHILI CAN
1 t PAPRIKA
1 t CUMIN
1 t BROWN SUGAR
1 t CAYENNE OR TO YOUR TASTE
1 CUP COOKED BLACK BEANS
1 LIME JUICED
1 SMALL BUNCH CILANTRO CHOPPED
6-8 TORTILLAS WARMED
1 AVOCADO SLICED
1 CUP SHREDDED CHEESE
COTIJA CHEESE CRUMBLED FOR TOPPING 

HEAT OIL IN A FRY...
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PRETZEL PIZZA

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
2 1/4 t DRY YEAST
2 T GRNULATED SUGAR
1 t SALT
1 1/2 CUP WARM WATER
4 CUPS FLOUR
1/4 C BAKING SODA
2 CUPS WARM WATER
KOSHER SALT AS NEEDED
1 CU CHEDDAR CHEESE SAUCE
1 1/2 CUP SHREDDED CHEDDAR CHEESE
PEPPERONIS AS NEEDED
1/8 CUP SHREDDED PARMESAN CHEESE
OREGANO TO TASTE ( DRIED)
1 T BUTTER, MELTED

DISSOLVE THE YEAST, SUGAR AND SALT IN THE 1 1/2 CUP WARM WATER
STIR IN THE FLOUR AND KNEAD UNTIL SMOOTH
PLACE DOUGH IN A WELL OILED BOWL AND LET RISE 1 HOUR
PREHEAT OVEN TO 425
DISSOLVE BAKING SODA IN 2 CUPS OF WARM W...
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SWEET PORK

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
3 POUNDS PORK SHOULDER OR BUTT
16 OUNCE COKE DIVIDED
1/2 CUP WATER
1 t GARLIC SALT
1/8 t PEPPER
1 CAN DICED GREEN CHILIES 4 OUNCES
1 CAN RED ENCHILIDA SAUCE 10 OUNCE
3/4 CUP BROWN SUGAR

SPRAY INSIDE OF A LARGE CROCK POT OR DUTCH OVEN.  PLACE ROAST INSIDE.  POUR 8 OUNCES OF THE COKE OVER THE PORK ALONG WITH THE WATER
ADD GARLIC SALT SALT AND PEPPER  AND COVER WITH LID.  COOK ON HIGH (CROCKPOT) FOR 6 HOURS.
rEMOVE THE PORK FROM THE CROCK POT AND SHRED THE PORK.
IN A BLENDER OR FOOD PROCESSOR BLEND THE REM...
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MEDITERRANEAN GRILLED CHICKEN WITH DILL GREEK YOGURT SAUCE

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
SAUCE
1 GARLIC CLOVE MINCED
1 CUP CHOPPED FRESH DILL
1 1/4 CUP GREEK YOGURT
1 T OLIVE OIL
JUICE OF /2 LEMON
PINCH CAYENNE PEPPER
SALT TO TASTE

CHICKEN
5 GARLIC CLOVES MINCED
1/2 t PAPRIKA
1/2 t ALL SPICE
1/2 t GROUND NUTMEG
1/4 t GREEN CARDAMON
SALT AND PEPPER TO TASTE
5 T OLIVE OIL DIVIDED
8 BONELESS CHICKEN BREAST OR THIGHS
1 MEDIUM RED ONION, SLICED
JUICE OF 1 TO 2 LEMONS

MAKE THE YOGURT SAUCE BY ADDING INGREDIENTS TOGETHER AND MIXING UNTIL SMOOTH COVER AND REFRIGERATE

FOR THE CHICKEN
MIX TOGETHER 3 T OLIVE OI...
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MEDITERRANEAN OLIVE CHICKEN

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
3/4 CUP CHOPPED GREEN OLIVES
1/3 CUP OLIVE OIL
2 T FRESH LIME JUICE
1 T MINCED GARLIC
2 t HONEY
1/2 t LIME ZEST
1/2 t RED PEPPER FLAKES
1/2 t DRIED OREGANO
SALT AND PEPPER TO TASTE
4-5 POUNDS CHICKEN, BONE IN SKIN ON
1/4 CUP DRY WHITE WINE
2 t CORNSTARCH OR POTATO STARCH

MIX TOGETHER CHOPPED OLIVES, OLIVE OIL, LIME JUICE, GARLIC, HONEY, LIME ZEST, RED PEPPER FLAKES, AND OREGANO.  SEASON THE MARINADE WITH SALT AND PEPPER TO TASTE
SPRINKLE THE CHICKEN WITH SALT AND PEPPER

BRUSH THE CHICKEN WITH THE MARINADE ...
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BEST EVER ZUCHINNI PIZZA CRUST

Posted by Penny Moline on Tuesday, April 27, 2021, In : Entree 
2 1/2 CUPS ZUCCHINI GRATED AND SQUEESED DRY WITH PAPER TOWELS
2 LARGE EGGS
1/4 CUP PARMESAN CHEESE
1 CUP MOZZARELLA CHEESE
SALT AND PEPPER 
CRUSHED RED PEPPER FLAKES TO TASTE

PREHEAT OVEN TO 400

MIX  ALL INGREDIENTS TOGETHER
FORM INTO A ROUND CRUST AND BAKE UNTIL GOLDEN BROWN AND HOLDING TOGETHER

CAN BE FROZEN AFTER COOKED TO USE LATER

ADD YOUR FAVORITE PIZZA INGREDIENTS ON TOP OF THE ZUCCHINI CRUST AND BAKE UNTIL CHEESE IS BUBBLY  
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Creamy Lemon Chicken Piccatta

Posted by Penny Moline on Tuesday, April 27, 2021, In : Entree 
4 chicken breast  If they are thick pound them out.
salt and pepper to taste
1/4 cup flour
2 T butter
2 T olive oil
1 cup chicken stock
2 whole lemons
3/4 cup heavy cream
1/4 cup capers
Chopped fresh parsley
Angel hair pasta

Heat 2 T of butter in a skillet over med high heat. 
Salt and pepper chicken breast and dredge in flour

Cook until done 165 degrees and remove from skillet
Add chicken stock,  juice from 2 lemons, heavy cream and capers.  Bring to a boil and return to medium/low heat.  Taste the sauce ...
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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...
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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...
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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...
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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....
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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...
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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 ...
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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...
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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...
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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...
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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...
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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



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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.


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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...
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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...
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Chicken burrito bowl

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Chicken:

marinate in
2 T olive oil
2 cloves garlic
1 T honey
1/2 t cumin
2 chilies in adobo sauce
salt and pepper to taste

Puree ingredients
pour over: and marinate 1 to 4 hours
                 chicken breast 2 each and marinate then grill until chicken is cooked to 165.



Rice;
1 1/2 cups long grain rice
2 1/2 cup water or chicken stock
lime juice or lemon juice to taste
zest of lime or lemon
butter or vegetable oil as needed
salt and pepper to taste
cilantro 1/4 cup
Melt butter or vegetable oil in a pan add r...
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De-constructed Chicken Cordon Bleu

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
4 chicken breast
1 cup flour
1/2 t garlic salt
1/2 t kosher salt
2 eggs beaten
1/2 cup milk
1 cup bread crumbs
1 1/2 t itaian seasoning
1 cup parmesan cheese
1 T olive oil
1 T butter
4 slices ham
1 slices Swiss Cheese

Preheat oven 350.
Pound chicken flat
Combine flour, garlic powder, salt and pepper in shallow pan
mix eggs and milk in shallow bowl
combine bread crumbs, and Italian seasoning, parmesan cheese in a shallow pan
Dredge chicken in flour, then egg mixture then bread crumbs
place olive oil and butter i...
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Baked Ravioli

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
1 T olive oil
1/2 T garlic minced
1 T thyme
1/2 t oregano
1 can stewed tomatoes
1 can diced tomatoes Italian flavored 14.5 ounce
sat and pepper to taste
2 pounds frozen ravioli
1 cup parmesan cheese
3 cup shredded mozzarella

heat oven to 375
heat oil in sauce pan add garlic and sautee
add salt and pepper
add spices and tomatoes
cook until tender and blend with a stick immersion blender
return to heat and simmer 15 minutes

You can par cook ravioli but I generally use them frozen.  It just takes longer on the...
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Pulled Pork Nacho's

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Use Deep Fried tortilla flour or corn or Waffle fries or French Fries

Pulled pork with BBQ sauce

guacamole
salsa
sour cream
cheese sauce ( recipe to follow0
chopped onions
chopped green onions
chopped jalapeno's
chopped red and green peppers
chopped black olives
chopped tomatoes

cheese sauce;
butter 16 ounces
flour 16 ounces
milk 2 1/2 quarts
American Cheese 70 slices
salt and pepper to taste
franks red hot sauce to taste
chili powder to taste

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Quiche Lorraine

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Eggs liquid 24 each
half and half 3 quarts
salt 1 T
Pepper 1/2 t
nutmeg 1/4 t
Sherry 2 T
Parmesan cheese 1/2 cup

Swiss Cheese Shredded
Bacon
Leeks white parts only minced

Pie Shells 8 inches

Mix egg batter and reserve
Prepare Swiss cheese
cut bacon into strips and cook until tender
assemble quiche;
Spread with bacon, leek, cheese and cover with egg mixture

Bake at 375 for 25 to 30 minutes

Make 9 eight inch quiche

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Swedish Meatballs

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Meat: Use Beef or pork 2 pounds

Filler
eggs 2 each
milk, cream, stock or water 1 cup
all purpose flour or bread crumbs 1/2 cup
salt 1 1/2 t
pepper 1/2 t
onion 1 medium finely chopped
dry mustard 1/4 t
nutmeg 1/4 t
all spice 1/4 t

White sauce
Butter 2 T
Flour 2 T
cream 1/2 cup
chicken broth 1/2 cup
dill to taste
parsley to taste

Mix the meat with the fillers and scoop into meatballs.  Bake in a 350 degree oven until done
make sauce in a pan, melt butter, add flour and cook until flour has lost the starch taste
a...
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Crunch Wrap at Home

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
1 pound ground beef
1 packet taco seasoning mix or add chili powder, cumin, onion powder and garlic powder to taste
6 flour burrito tortillas
6 tostada shells
1 cup sour cream
2 cups shredded lettuce iceberg
1 diced tomato
1 cup shredded Mexican cheese blend
nacho cheese

cook ground beef until brown, drain off fat
place meat into skillet stir in taco seasoning and cook according to taco seasoning recipe
warm up nacho cheese sauce and set aside

Add a couple of tablespoons of nacho cheese in the middle
Add ...
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Chicken Curry

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Oil for Sautee
5 cloves garlic
10 chicken breast cut into bite size pieces
1 1/2 pound carrots med dice
1 1/2 pound pineapple med dice
1 1/2 pound sweet potato cut bite size and steam until tender
1 small head of cauliflower cut into bite size
3 red peppers julienne
3 green peppers julienne
2 yellow onions med dice
2 russet potatoes bite size and steamed

Add Curry powder to taste
Add cinnamon to taste
Add cayenne pepper to taste
Add ginger to taste

Add coconut milk and simmer

Adjust seasonings
Add salt and ...
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Grilled Thai Pork Tenderloin with Peanut Coconut lime sauce

Posted by Penny Moline on Wednesday, May 22, 2019, In : Entree 

Pork Tenderloin
Marinade:
Coconut milk 1 can
Brown Sugar 2 T
Soy sauce 2 T
garlic cloves minced 1 to 2 cloves
lime juice to taste ( juice of one lime and more if needed)
red pepper flakes to taste
Lemon grass 3 tables spoons chopped white part only
shallot minced 1 each
cilantro and basil leaves for garnish
1/4  to 1/2 cup peanut butter


Combine all of the marinade ingredients.  Pour 1/2 over the tenderloin reserve the rest.
Marinade over night or at least 1 hour.  Grill the tenderloin on  or sear in a h...
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Showing category "Entree" (Show all posts)

Lasagna

Posted by Penny Moline on Friday, June 25, 2021, In : Entree 
1 pound sweet italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic minced
1 (28) ounce can crushed tomatoes
2 (6 ) ounce cans tomato paste
2 (6.5) ounce cans tomato sauce
1/2 cup water
2 T white sugar ( if necessary)
1 1/2 t dried basil
1/2 t fennel seeds
1 t Italian seasoning
1 T kosher salt
1/4 t ground black pepper
4 T chopped fresh parsley
16 ounces ricotta or cottage cheese
1 egg
1/2 t salt
1 pound mozzarella cheese
1 cup grated parmesan cheese
Cook sausage, ground beef, onion and...
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Chipotle Pork and Avocado Wrap

Posted by Penny Moline on Friday, June 25, 2021, In : Entree 
1/2 cup mashed avocado
1 1/2 T mayo
1 t fresh lime juice
2 t chopped canned chipotle chiles in adobo sauce
salt and pepper to taste
1/4 t cumin
1/4 t dried oregano
4 tortilla
1 1/2 cups or 4 ounces each pulled pork
1 cup shredded iceberg lettuce
1/4 cup salsa

Combine first 7 ingredients stirring well
warm tortilla and spread about 2 T avocado mixture over each tortilla.  Add pulled pork ( can use pork slices too which is a great way to use up leftovers).  Top with lettuce and salsa.
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Sloppy Joes

Posted by Penny Moline on Friday, June 25, 2021, In : Entree 
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 t garlic powder
1 t yellow mustard
3/4 cup ketchup
3 t brown sugar
salt and pepper to taste

In a medium skillet brown ground beef, onions and green pepper drain off fat
stir in garlic powder, mustard, ketchup and brown sugar.  mix thorougly
reduce heat and simmer for 30 minutes
season with salt and pepper 
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Pork Chili Verde

Posted by Penny Moline on Thursday, June 24, 2021, In : Entree 
6 lbs lean pork
1/4 cup oil
2 large onions chopped
4 cloves garlic minced
1 T kosher salt
fresh ground pepper
1 T cumin
8 medium poblano chilies seeded and chopped
4 large jalapenos seeded and minced
2 large yellow bell peppers seeded and chopped
4 cups chicken stock
3 lbs fresh tomatillos husked removed
1 bunch cilantro leaves chopped

trim off excess fat from pork and cut into 2 inch squares.  in a large stock pot over medium heat sear pork in oil until golden brown.  remove pork and pour off excess oil....
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Easy Paella

Posted by Penny Moline on Thursday, June 24, 2021, In : Entree 
2 T olive oil
1 T paprika
2 t dried oregano
salt and pepper to taste
2 pounds chicken cut into pieces

2 T olive oil divided
3 garlic cloves crushed
1 t red pepper flakes
2 cups uncooked short grain white rice

1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley chopped
1 quart chicken stock
2 lemons zested

2 T olive oil
1 onion chopped
1 red bell pepper chopped
1 pound chorizo sausage cut into chunks
1 pound shrimp peeled and deveined

may add clams, mussels as well  and use chicken thighs whol...
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Pasta Primavera

Posted by Penny Moline on Thursday, June 24, 2021, In : Entree 
16 ounce package of linguine or other long pasta shape uncooked
olive oil or vegetable oil 3 T

1 cup snow peas
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 cup red, green, yellow bell peppers julienned
1 cup baby carrots julienned
1/2 cup shitake, morel, chanterelle, portabella or button mushrooms
fresh basil leaves
chervil minced optional
2 garlic cloves minced
1 cup parmesan cheese

cook pasta according package directions.  drain.  heat oil.  add remaining ingredients except parmesan and saute...
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Sheppard's Pie ( easy)

Posted by Penny Moline on Thursday, June 24, 2021, In : Entree 
ground beef 1 1/2 pounds
onions chopped 1 medium
vegetables, carrots, corn, peas  1 to 2 cups
potatoes diced 2 pounds
butter 8 T
Beef broth 1/2 cup
Worcestershire sauce 1 t
salt and pepper to taste
seasoning of choice to taste

peel and quarter the potatoes, and cook until tender
while potatoes are cooking melt 4 T of butter in a large frying pan.  Sautee onions in butter until tender.  if adding vegetables add carrots to onions, and then add vegetables according to cooking time. adding peas close to th...
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bacon, pineapple, Chicken Kabobs

Posted by Penny Moline on Thursday, June 10, 2021, In : Entree 
2 large boneless chicken breasts
1 large pineapple cut into chunks
2 large bell peppers cut into chunks
1 large onion cut into chunks
12 strips of bacon

Sause
1 1/2 cups pineapple juice
1 1/2 T cornstarch
1/2 cup brown sugar
2 T soy sauce
salt and pepper
6 long skewers

to make the sauce combine all ingredients in a sauce pan and bring to a boil.  reduce heat to minute and simmer for 2 minutes set aside until ready to use

Thread the skewers.  Weave bacon around each piece of chicken and pineapple, and bell...
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traditional German Schnitzel (Schweineschnitzel)

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
4 boneless pork chops
salt and pepper
1/2 cup all purpose flour with 1 t salt
2 large eggs, lightly beaten
3/4 cup plain bread crumbs
oil for frying
pound out porkchops and salt and pepper
do a standard breading dip pork chop in flour-egg-bread crumbs
use enough oil to fry the porkchops.

Serve with home made spatzle

4 cups all purpose flour
1/2 t salt
4 large eggs
1 1/4 cup milk or water 

add flour and salt in a stand mixer.  with a dough hook make a well in the bowl of the mixer and pour the eggs in it
add...
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PENNY'S CHICKEN CURRY

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
OLIVE OIL FOR SAUTEE
5 CLOVES GARLIC
10 CHICKEN BREAST CUT INTO BITE SIZE PIECES
1 1/2 POUNDS CARROTS MED DICE
1 1/2 POUND FRESH PINEAPPLE MED DICE
1 1/2 POUNDS SWEET POTATOES BITE SIZE AND COOKED FORK TENDER
1 HEAD CAULIFLOUR BITE SIZE
3 RED PEPPERS JULINNIED
3 GREEN PEPPERS JULINNIED
2 YELLOW ONIONS MED DICED
2 RUSSET POTATOES BITE SIZE AND COOKED FORK TENDER

CAN ADD YELLOW SQUASH AND ZUCHINNI IF DESIRED

ADD THE FOLLOWING TO TASTE
CURRY POWDER
CINNAMON
TURMURIC
CAYENNE PEPPER
COCONUT MILK
CHICKEN STOCK

FINISH...
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homemade crunch wrap supreme

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
1 lb ground beef
1 package taco seasoning mix
6 burrito size flour tortillas
6 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 diced tomato
1 cup shredded Mexican cheese blend
Nacho cheese sauce

cook ground beef until done and drain off fat, add taco seasoning
warm nacho cheese sauce
spread a couple of tablespoons nacho cheese sauce on a tortilla, add beef then add tostada shell, a layer of sourcream, lettuce tomato, and Mexican cheese.
fold the edges of the tortilla up to the center, as tight ...
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Quiche Lorraine

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
eggs ( liquid works well) 24 each
half and half 3 quarts
salt 1 T
pepper 1/2 t ( some people use white pepper, I am just not a fan of it)
nutmeg 1/4 t
sherry 2 T
Parmesan cheese 1/2 cup

Mix the egg batter and reserve


Swiss cheese, shredded
bacon cooked crisp
leeks white parts only minced

pie shells 8 inch
Spread the pie shell with bacon, leek, and cheese
cover with the egg mixture
bake at 375 for 25 to 30 minutes until set.
can be served at room temp or warm
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chicken parmesan

Posted by Penny Moline on Friday, June 4, 2021, In : Entree 
4 chicken breast skinless, boneless and pounded to 1/2 inch thickness
2 eggs
1 cup panko
1/2 cup grated parmesan cheese
2 T all purpose flour
oil for frying

1/2 cup prepared tomato sauce
1/4 cup mozzarella cheese
1/4 cup chopped basil fresh
1/2 cup grated provolone cheese
1/4 cup grated parmesan cheese
1 T olive oil 


Mix 1/2 cup parmesan cheese in panko 
beat eggs
flour   Do a standard bread crumb.  Flour-egg-panko
cook chicken in oil until golden and finish in oven

Place chicken breast in a baking dish and ...
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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...
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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...
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ROASTED FETA AND QUINOA BOWL

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
1 BELL PEPPER DICED
1 RED ONION DICED
6 MED MUSHROOMS DICED
1 T OIL
6 CHERRY TOMATOES
3 1/2 OUNCE FETA CHEESE CUT INTO SLABS
1/2 CUP QUINOA

DRESSING
1 T PINE NUTS
1/4 CUP FRESH BASIL CHOPPED
2 T OLIVE OIL
SALT AND PEPPER TO TASTE

TOSS THE PEPPER ONION AND MUSHROOM IN A DASH OF OIL AND PLACE THEM ON A BAKING SHEET.  ROAST UNTIL SLIGHTLY SOFTENED AND THEN ADD THE CHERRY TOMATOS.  TOP WITH THE SLABS OF FETA CHEESE AND RETURN TO THE OVEN FOR ABOUT 20 MORE MINUTES.  THE FETA SHOULD BE LIGHTLY BROWNED ON THE E...
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Popcorn shrimp tacos with coleslaw and Pico de Gallo

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
Popcorn shrimp ( you can standard bread small/med shrimp with panko if desired purchase 32 small -med shrimp have seasoned flour, egg wash and panko to dip them in.  I find it easier to just purchase popcorn shrim)

coleslaw
1/2 cup mayo
1/2 cup sour cream
2 T lime juice
1 T lime zest
1 1/2 T honey
1 1/2 T fresh parsley chopped
1 1/2 T fresh cilantro chopped
2-3 T jalapenos chopped fine ( or you can used jarred jalapenos )
2 t ground cumin
3/4 t salt
Use about 3/4 of a 1 pound bag shredded coleslaw mix

Pic...
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Caprese Stuffed Portobello Mushrooms

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
garlic butter
2 T butter
2 cloves garlic crushed
1 T parsley chopped

Mushrooms
5-6 large Portobello Mushrooms, stem and gills removed
5-6 mozzarella cheese balls thinly slice or can use shredded
1 cup grape or cherry tomatoes thinly sliced
fresh basil as needed to garnish

Balsamic Glaze
1/4 cup balsamic vinegar
2 t brown sugar optional

preheat oven to grill/broil setting on high
combine all of the garlic butter ingredients together in a small sauce pan and melt until garlic is fragrant
brush the bottoms of...
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chicken curry

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
olive oil for sauté
5 cloves garlic
10 chicken breast cut into bite size pieces
1 1/2 pounds carrots med dice
1 1/2 pounds pineapple med dice
1 1/2 pounds sweet potato
1 head cauliflower cut bite size
3 red peppers julienne
3 green peppers julienne
2 yellow onions med dice
2 russet potatoes bite size and steamed

add curry and turmeric to chicken to coat before sautéing.
Sauté chicken and vegetables 
add coconut milk as needed to make a thick sauce
add the following seasonings to taste.
curry powder
cinnam...
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Mixed Ricotta for lasagna or manicotti

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
ricotta cheese or cottage cheese 5 lbs
eggs 5 each
parmesan cheese 1 cup
garlic powder 1 T
salt and pepper to taste
parsley 2 T
mozzarella cheese 1 pound shredded 

can also add chopped spinach 


Continue reading ...
 

SOUTHWEST BEEF BURRITOS

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
2 TO 2 1/2 POUNDS TOP ROUND STEAK ( OR SIRLOIN) CUT INTO 1 INCH CUBES
2 T OIL
2 LARGE ONIONS CHOPPED
2 GARLIC CLOVES MINCED
1 CAN ENCHILADA SAUCE (15 0Z)
1 CAN DICED TOMATOES
1 CAN GREEN CHILIES
SALT AND PEPPER
2 T FLOUR
1/4 CUP COLD WATER
FLOUR TORTILLAS
DICED TOMATOES, SLICED OLIVES, SHREDDED CHEESE, SOUR CREAM, CHOPPED GREEN ONIONS, SHREDDED LETTUCE AND SALSA AND QUACAMOLE FOR GARNISH
IN A LARGE SKILLET OVER MED HEAT BROWN MEAT IN OIL.  ADD ONIONS, GARLIC AND COOK FOR 2 MINUTES.  ADD ENCHILADA SAUCE, ...
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VEGETABLE WELLINGTON WITH CHICKPEAS AND QUINO

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
1 CUP COOKED QUINOA
1 CAN 15 OUNCE CHICKPEAS, RINSED AND DRAINED
2 T  BUTTER 
1/2 CUP CARROTS DICED
1/2 CUP YELLOW ONION DICED
1/2 CUP GREEN PEPPER DICED
1 CUP MUSHROOMS DICED
1 CLOVE GARLIC DICED
1 1/2 CUP ITALIAN SESAONED DRY BREAD CRUMBS
2 T WORCESTERSHIRE SAUCE
SALT AND PEPPER TO TASTE
1 SHEET PHYLLO DOUGH OR PUFF PASTRY

PREHEAT OVEN TO 375
PUREE CHICKPEAS IN A FOOD PROCESSER AND MIX WITH COOKED QUINOA
MELT BUTTER IN A LARGE SKILLET AND ADD CARROTS, ONIONS AND PEPPERS COOK UNTIL SOFTEND
ADD MUSHROOMS AN...
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Baked Ravioli

Posted by Penny Moline on Thursday, April 29, 2021, In : Entree 
1 T OLIVE OIL
1-1/2 T MINCED GARLIC
1 t THYME
1/2 t OREGANO
1 CAN STEWED TOMATOES (14.5 OZ)
I CAN DICED ITALAIN FLAVORED TOMATOES (14.5 OZ)
SALT AND PEPPER TO TASTE
2 POUNDS FROZEN RAVIOLI
1/4 CUP PARMEASON CHEESE
2 CUPS MOZZARELLA 

PREHEAT OVEN TO 425
HEAT OLIVE OIL IN A LARGE SAUCE PAN. ADD MINCED GARLIC AND SAUTEE, ADD SALT AND PEPPER
ADD SPICES AND TOMATOES.  BREAK UP TOMATO CHUNKS WITH A SPOON AS MUCH AS POSSIBLE. OR USE A STICK BLENDER TO BLEND IF YOU LIKE IT SMOOTH
COOK THE RAVIOLI IN BOILING WATER...
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CHIPOTLE CHICKEN BURRITO BOWL WITH LIME CILANTRO RICE

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
CHICKEN SAUCE
2 T OLIVE OIL
2 CLOVES GARLC
1 T HONE
1/4 t GROUND CUMIN
2 CHIPOTLE CHILIES IN ADOBO SAUCE
1/4 t SALT
MIX ALL INGREDIENTS TOGETHER AND MARINATE CHICKEN  
2 CHICKEN BREASTS


RICE
1 1/2 CUPS LONG GRAIN RICE
2 1/2 CUPS WATER
2 T LIME JUICE
1/2 T VEGETABLE OIL
SALT AND PEPPER TO TASTE
1/4 CUP FRESH CILANTO CHOPPED
ADD RICE, AND WATER TO A SAUCE PAN AND BRING TO A BOIL.  COVER AND SIMMER UNTIL RICE IS TENDER.  ADD SALT AND PEPPER TO TASTE ADD LIME JUICE AND OIL TOGETHER AND MIX WELL.  ADD FRESH CILAN...
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CALIFORNA ROLL (ALTON BROWN)

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
JUICE OF 1/2 LEMON
1 MEDIUM AVOCADO SLICED INTO 1/4 INCH THICK PIECES
4 SHEETS NORI
1/2 BATCH SUSHI RICE ( RECIPE FOLLOWS
1 SMALL CUCUMBER PEELED SEEDED AND CUT INTO MATCH STICKS
4 CRAB STICK
PICKLED GINGER FOR SERVING
WASBI FOR SERVING

SUSHI RICE
2 CUPS SUSHI OR SHORT GRAIN RICE
2 CUPS WATER, PLUS WATER FOR RINSING RICE
2 T RICE VINGEAR
2 t SUGAR
1 T KOSHER SALT
PLACE THE RICE INOT A MIXING BOWL AND COVER WITH COOL WATER.  SWIRL THE RICE IN THE WATER AND POUR OFF REPEAT 2 TO 3 TIMES.
COMBINE THE RICE VINGA...
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QUINOA SWEET POTATO TACO'S

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
2 T OLIVE OIL
1/2 SMALL SWEET ONION CHOPPED
1 CLOVE GARLIC MINCED
1 LARGE SWEET POTATO PEELED AND CHOPPED
SALT AND PEPPER 
1 1/2 CUPS COOKE QUINOA
1 CAN DICED TOMATOES
2 t CHILI POWDER
2 CANNED CHIPOTLE CHILIES MINCED
1 T CHIPOTLE IN ADOBO FROM THE CHIPOTLE CHILI CAN
1 t PAPRIKA
1 t CUMIN
1 t BROWN SUGAR
1 t CAYENNE OR TO YOUR TASTE
1 CUP COOKED BLACK BEANS
1 LIME JUICED
1 SMALL BUNCH CILANTRO CHOPPED
6-8 TORTILLAS WARMED
1 AVOCADO SLICED
1 CUP SHREDDED CHEESE
COTIJA CHEESE CRUMBLED FOR TOPPING 

HEAT OIL IN A FRY...
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PRETZEL PIZZA

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
2 1/4 t DRY YEAST
2 T GRNULATED SUGAR
1 t SALT
1 1/2 CUP WARM WATER
4 CUPS FLOUR
1/4 C BAKING SODA
2 CUPS WARM WATER
KOSHER SALT AS NEEDED
1 CU CHEDDAR CHEESE SAUCE
1 1/2 CUP SHREDDED CHEDDAR CHEESE
PEPPERONIS AS NEEDED
1/8 CUP SHREDDED PARMESAN CHEESE
OREGANO TO TASTE ( DRIED)
1 T BUTTER, MELTED

DISSOLVE THE YEAST, SUGAR AND SALT IN THE 1 1/2 CUP WARM WATER
STIR IN THE FLOUR AND KNEAD UNTIL SMOOTH
PLACE DOUGH IN A WELL OILED BOWL AND LET RISE 1 HOUR
PREHEAT OVEN TO 425
DISSOLVE BAKING SODA IN 2 CUPS OF WARM W...
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SWEET PORK

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
3 POUNDS PORK SHOULDER OR BUTT
16 OUNCE COKE DIVIDED
1/2 CUP WATER
1 t GARLIC SALT
1/8 t PEPPER
1 CAN DICED GREEN CHILIES 4 OUNCES
1 CAN RED ENCHILIDA SAUCE 10 OUNCE
3/4 CUP BROWN SUGAR

SPRAY INSIDE OF A LARGE CROCK POT OR DUTCH OVEN.  PLACE ROAST INSIDE.  POUR 8 OUNCES OF THE COKE OVER THE PORK ALONG WITH THE WATER
ADD GARLIC SALT SALT AND PEPPER  AND COVER WITH LID.  COOK ON HIGH (CROCKPOT) FOR 6 HOURS.
rEMOVE THE PORK FROM THE CROCK POT AND SHRED THE PORK.
IN A BLENDER OR FOOD PROCESSOR BLEND THE REM...
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MEDITERRANEAN GRILLED CHICKEN WITH DILL GREEK YOGURT SAUCE

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
SAUCE
1 GARLIC CLOVE MINCED
1 CUP CHOPPED FRESH DILL
1 1/4 CUP GREEK YOGURT
1 T OLIVE OIL
JUICE OF /2 LEMON
PINCH CAYENNE PEPPER
SALT TO TASTE

CHICKEN
5 GARLIC CLOVES MINCED
1/2 t PAPRIKA
1/2 t ALL SPICE
1/2 t GROUND NUTMEG
1/4 t GREEN CARDAMON
SALT AND PEPPER TO TASTE
5 T OLIVE OIL DIVIDED
8 BONELESS CHICKEN BREAST OR THIGHS
1 MEDIUM RED ONION, SLICED
JUICE OF 1 TO 2 LEMONS

MAKE THE YOGURT SAUCE BY ADDING INGREDIENTS TOGETHER AND MIXING UNTIL SMOOTH COVER AND REFRIGERATE

FOR THE CHICKEN
MIX TOGETHER 3 T OLIVE OI...
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MEDITERRANEAN OLIVE CHICKEN

Posted by Penny Moline on Wednesday, April 28, 2021, In : Entree 
3/4 CUP CHOPPED GREEN OLIVES
1/3 CUP OLIVE OIL
2 T FRESH LIME JUICE
1 T MINCED GARLIC
2 t HONEY
1/2 t LIME ZEST
1/2 t RED PEPPER FLAKES
1/2 t DRIED OREGANO
SALT AND PEPPER TO TASTE
4-5 POUNDS CHICKEN, BONE IN SKIN ON
1/4 CUP DRY WHITE WINE
2 t CORNSTARCH OR POTATO STARCH

MIX TOGETHER CHOPPED OLIVES, OLIVE OIL, LIME JUICE, GARLIC, HONEY, LIME ZEST, RED PEPPER FLAKES, AND OREGANO.  SEASON THE MARINADE WITH SALT AND PEPPER TO TASTE
SPRINKLE THE CHICKEN WITH SALT AND PEPPER

BRUSH THE CHICKEN WITH THE MARINADE ...
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BEST EVER ZUCHINNI PIZZA CRUST

Posted by Penny Moline on Tuesday, April 27, 2021, In : Entree 
2 1/2 CUPS ZUCCHINI GRATED AND SQUEESED DRY WITH PAPER TOWELS
2 LARGE EGGS
1/4 CUP PARMESAN CHEESE
1 CUP MOZZARELLA CHEESE
SALT AND PEPPER 
CRUSHED RED PEPPER FLAKES TO TASTE

PREHEAT OVEN TO 400

MIX  ALL INGREDIENTS TOGETHER
FORM INTO A ROUND CRUST AND BAKE UNTIL GOLDEN BROWN AND HOLDING TOGETHER

CAN BE FROZEN AFTER COOKED TO USE LATER

ADD YOUR FAVORITE PIZZA INGREDIENTS ON TOP OF THE ZUCCHINI CRUST AND BAKE UNTIL CHEESE IS BUBBLY  
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Creamy Lemon Chicken Piccatta

Posted by Penny Moline on Tuesday, April 27, 2021, In : Entree 
4 chicken breast  If they are thick pound them out.
salt and pepper to taste
1/4 cup flour
2 T butter
2 T olive oil
1 cup chicken stock
2 whole lemons
3/4 cup heavy cream
1/4 cup capers
Chopped fresh parsley
Angel hair pasta

Heat 2 T of butter in a skillet over med high heat. 
Salt and pepper chicken breast and dredge in flour

Cook until done 165 degrees and remove from skillet
Add chicken stock,  juice from 2 lemons, heavy cream and capers.  Bring to a boil and return to medium/low heat.  Taste the sauce ...
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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...
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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...
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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...
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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....
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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...
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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 ...
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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...
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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...
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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...
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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...
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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



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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.


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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...
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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...
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Chicken burrito bowl

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Chicken:

marinate in
2 T olive oil
2 cloves garlic
1 T honey
1/2 t cumin
2 chilies in adobo sauce
salt and pepper to taste

Puree ingredients
pour over: and marinate 1 to 4 hours
                 chicken breast 2 each and marinate then grill until chicken is cooked to 165.



Rice;
1 1/2 cups long grain rice
2 1/2 cup water or chicken stock
lime juice or lemon juice to taste
zest of lime or lemon
butter or vegetable oil as needed
salt and pepper to taste
cilantro 1/4 cup
Melt butter or vegetable oil in a pan add r...
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De-constructed Chicken Cordon Bleu

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
4 chicken breast
1 cup flour
1/2 t garlic salt
1/2 t kosher salt
2 eggs beaten
1/2 cup milk
1 cup bread crumbs
1 1/2 t itaian seasoning
1 cup parmesan cheese
1 T olive oil
1 T butter
4 slices ham
1 slices Swiss Cheese

Preheat oven 350.
Pound chicken flat
Combine flour, garlic powder, salt and pepper in shallow pan
mix eggs and milk in shallow bowl
combine bread crumbs, and Italian seasoning, parmesan cheese in a shallow pan
Dredge chicken in flour, then egg mixture then bread crumbs
place olive oil and butter i...
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Baked Ravioli

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
1 T olive oil
1/2 T garlic minced
1 T thyme
1/2 t oregano
1 can stewed tomatoes
1 can diced tomatoes Italian flavored 14.5 ounce
sat and pepper to taste
2 pounds frozen ravioli
1 cup parmesan cheese
3 cup shredded mozzarella

heat oven to 375
heat oil in sauce pan add garlic and sautee
add salt and pepper
add spices and tomatoes
cook until tender and blend with a stick immersion blender
return to heat and simmer 15 minutes

You can par cook ravioli but I generally use them frozen.  It just takes longer on the...
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Pulled Pork Nacho's

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Use Deep Fried tortilla flour or corn or Waffle fries or French Fries

Pulled pork with BBQ sauce

guacamole
salsa
sour cream
cheese sauce ( recipe to follow0
chopped onions
chopped green onions
chopped jalapeno's
chopped red and green peppers
chopped black olives
chopped tomatoes

cheese sauce;
butter 16 ounces
flour 16 ounces
milk 2 1/2 quarts
American Cheese 70 slices
salt and pepper to taste
franks red hot sauce to taste
chili powder to taste

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Quiche Lorraine

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Eggs liquid 24 each
half and half 3 quarts
salt 1 T
Pepper 1/2 t
nutmeg 1/4 t
Sherry 2 T
Parmesan cheese 1/2 cup

Swiss Cheese Shredded
Bacon
Leeks white parts only minced

Pie Shells 8 inches

Mix egg batter and reserve
Prepare Swiss cheese
cut bacon into strips and cook until tender
assemble quiche;
Spread with bacon, leek, cheese and cover with egg mixture

Bake at 375 for 25 to 30 minutes

Make 9 eight inch quiche

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Swedish Meatballs

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Meat: Use Beef or pork 2 pounds

Filler
eggs 2 each
milk, cream, stock or water 1 cup
all purpose flour or bread crumbs 1/2 cup
salt 1 1/2 t
pepper 1/2 t
onion 1 medium finely chopped
dry mustard 1/4 t
nutmeg 1/4 t
all spice 1/4 t

White sauce
Butter 2 T
Flour 2 T
cream 1/2 cup
chicken broth 1/2 cup
dill to taste
parsley to taste

Mix the meat with the fillers and scoop into meatballs.  Bake in a 350 degree oven until done
make sauce in a pan, melt butter, add flour and cook until flour has lost the starch taste
a...
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Crunch Wrap at Home

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
1 pound ground beef
1 packet taco seasoning mix or add chili powder, cumin, onion powder and garlic powder to taste
6 flour burrito tortillas
6 tostada shells
1 cup sour cream
2 cups shredded lettuce iceberg
1 diced tomato
1 cup shredded Mexican cheese blend
nacho cheese

cook ground beef until brown, drain off fat
place meat into skillet stir in taco seasoning and cook according to taco seasoning recipe
warm up nacho cheese sauce and set aside

Add a couple of tablespoons of nacho cheese in the middle
Add ...
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Chicken Curry

Posted by Penny Moline on Thursday, May 23, 2019, In : Entree 
Oil for Sautee
5 cloves garlic
10 chicken breast cut into bite size pieces
1 1/2 pound carrots med dice
1 1/2 pound pineapple med dice
1 1/2 pound sweet potato cut bite size and steam until tender
1 small head of cauliflower cut into bite size
3 red peppers julienne
3 green peppers julienne
2 yellow onions med dice
2 russet potatoes bite size and steamed

Add Curry powder to taste
Add cinnamon to taste
Add cayenne pepper to taste
Add ginger to taste

Add coconut milk and simmer

Adjust seasonings
Add salt and ...
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Grilled Thai Pork Tenderloin with Peanut Coconut lime sauce

Posted by Penny Moline on Wednesday, May 22, 2019, In : Entree 

Pork Tenderloin
Marinade:
Coconut milk 1 can
Brown Sugar 2 T
Soy sauce 2 T
garlic cloves minced 1 to 2 cloves
lime juice to taste ( juice of one lime and more if needed)
red pepper flakes to taste
Lemon grass 3 tables spoons chopped white part only
shallot minced 1 each
cilantro and basil leaves for garnish
1/4  to 1/2 cup peanut butter


Combine all of the marinade ingredients.  Pour 1/2 over the tenderloin reserve the rest.
Marinade over night or at least 1 hour.  Grill the tenderloin on  or sear in a h...
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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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