June 5, 2019
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 Chicken in hot oil until golden brown
Spray a 9x13 baking dish with pan spry
Add supreme sauce to pan
Add seared chicken
Add cheese over the chicken
Garnish the chicken with spinach, bacon and mushrooms
Cook until the chicken is tender.
Posted by Penny Moline. Posted In : Entree
June 5, 2019
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. Spread half of the mixture onto bottom of a 8 inch baking pan that has been sprayed with cooking spray.
Add chicken, rice and cheese to the remaining salsa mixture. mix well
Spoon into the roasted chilies
Sprinkle with cheese
Bake 30 minute or until heated through and cheese has melted.
Posted by Penny Moline. Posted In : Entree
June 5, 2019
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 sauce, half a cup of beef broth to the ground beef and cook uncovered
Add more broth as needed.
Add tender vegetables
Mash the potatoes ( I always add heavy cream to my mashed potatoes, butter and cream cheese as a secret ingredient)
Place beef mixture on the bottom of a sprayed baking dish. Distribute mashed potatoes over the to.
Rough up with a fork so there are peaks which will brown nicely
Cook at 400 degree for about 30 minute
Posted by Penny Moline. Posted In : Entree
June 5, 2019
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 toss with melted butter
They can be refrigerated at this point
to serve heat butter in a fry pan add spätzle until heated through.
Serve with Schnitzel
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
June 5, 2019
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
Posted by Penny Moline. Posted In : pork chops
June 5, 2019
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
let simmer for a few minutes
Add cream simmer for a few more minutes
add chicken breast to sauce and adjust seasoning
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 5, 2019
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
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
June 5, 2019
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 onions back to skillet
Add flour cook
Add Beef Stock
Add pork chops and cook until pork is cook thoroughly.
Add cheese, cook until melted.
Sear pork chops in skillet
Posted by Penny Moline. Posted In : Entree
June 5, 2019
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 combine
Take the cream cheese, fruit mixture and stuff it into the pocket that you made.
Coat with egg milk mixture
Cook in a hot skillet until golden brown.
Serve immediately with butter and syrup.
Posted by Penny Moline. Posted In : Breakfast
June 5, 2019
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 pan with wine
Add broth, butter and let cook until butter has melted
Add lemon juice slowly until desired taste
Thicken with a corn starch slurry if needed
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 5, 2019
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 pepper to taste
Posted by Penny Moline. Posted In : Entree
June 5, 2019
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.
Posted by Penny Moline. Posted In : Appetizer
June 5, 2019
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 add the cornstarch when simmering. Bring to a boil and reduce heat simmer for a couple of minutes. Set aside until ready to use.
Par cook the bacon
Thread the skewers with chicken. bacon and pineapple. Brush some vegetable oil over them and grill mark them
you can cook them all the way on the grill, however, I like to brush with some of the sauce, (do not contaminate the whole amount of sauce so please pour some in a small bowl first) then brush with sauce and bake in the oven until internal temp of 165. Serve with the remaining sauce.
Posted by Penny Moline. Posted In : Entree
June 5, 2019
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
Posted by Penny Moline. Posted In : Salads
June 5, 2019
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 pan spray.
Make sauce:
Whisk butter and flour into a paste and cook roux. Add milk, stirring bring to a high simmer but not boiling. When thickened add salsa,spices, and cheese. Stir together until smooth. Remove from heat and set aside.
In medium bowl whisk eggs and milk season with salt
Cook in a buttered sauce pan until scrambled, but still moist. Do not over cook.
You can add cooked sausage, or cooked and crumbled bacon if desired.
Pour some of the sauce on the bottom of a greased 9x13 pan
To prepare: Divide the egg mixture and cheese, sausages or bacon if using between 8 tortilla. Roll the tortillas and place seam side down on sauced baking dish.
Pour remaining cheese sauce or the tortillas and sprinkle with cheese. Bake at 350 for 20 to 25 minutes or until heated.
Remove from oven and garnish with avocados, tomatoes, bacon crumbles etc.
Posted by Penny Moline. Posted In : Entree
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
