June 5, 2019
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 tzatziki sauce if desired
add more feta if desired
Enjoy!
Posted by Penny Moline. Posted In : Entree
June 5, 2019
2 cups canned chick peas, drained, reserve liquid
1/2 cup tahini
1/4 cup EVOO
1 clove garlic peeled and diced to taste
lemon juice to taste
salt and pepper to taste
paprika or ground cumin to taste
Add chicpeas, tahini, extra virgin olive oil, garlic, lemon juice in a food processor
process until smooth
season with salt and pepper, cumin and paprika
to make it extra smooth, but I am not going to lie it's a pain.... take off the coating on the chic peas before processing.
Serve with your favorite vegetable and pita bread
Posted by Penny Moline. Posted In : Appetizer
June 5, 2019
1 16 ounce container plain yogurt
1 cucumber seeded and grated
garlic minced to taste
1 T chopped fresh parsley
1 T chopped fresh mint
Lemon juice to taste
salt and pepper to taste
Place yogurt in cheesecloth or a china cap to drain overnight
Place all ingredient's in a blender and pulse until blended
Posted by Penny Moline. Posted In : Sauces
June 5, 2019
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
Posted by Penny Moline. Posted In : Entree
June 5, 2019
Iceberg Lettuce cut in 16 one inch wedges
8 Strips of Cooked Bacon, cooked and cut into half
16 Grape tomatoes or wedges of tomatoes
Bamboo Stick 4 each
Blue Cheese Dressing as needed
Crumbled Blue Cheese to taste
Minced Red Onion for Garnish
Chopped Bacon for Garnish
Thread lettuce wedges, bacon piece and Tomato onto bamboo stick repeat
Arrange on a platter
Sprinkle with Blue Cheese
Drizzle with Blue Cheese Dressing
Posted by Penny Moline. Posted In : Salads
June 5, 2019
1/4 cup sea salt
1 t cornstarch
5 t cayenne pepper
5 t garlic salt
4 t black pepper
1 T chili powder
2 !.2 t celery salt
2 t ground mustard
1 1/2 t ground basil
1 1/2 t ground sage
1 t onion salt
1/2 t ground oregano
1/2 t ground thyme
Posted by Penny Moline. Posted In : Spice and Seasoning savory and sweet
June 5, 2019
1 T cumin
1 T paprika
1 T powdered onion
1 T powdered garlic
1 T chili powder
1 T brown sugar
1 T kosher salt
1 tsp cayenne
1 tsp black pepper
Add together.
Posted by Penny Moline. Posted In : Spice and Seasoning savory and sweet
June 5, 2019
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.
Posted by Penny Moline. Posted In : Entree
June 5, 2019
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme
Combine all ingredients and store in an air tight jar or container.
Posted by Penny Moline. Posted In : Spice and Seasoning savory and sweet
June 5, 2019
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
adding a couple of tablespoons of beef stock as needed
Cook until the onions are very caramelized.
Add Sherry off heat.
Pour in beef broth and continue to stir
Cut chicken in half horizontally to create pockets. Season with garlic powder and gound thyme, salt and pepper
Spoon in 1 to 2 tablespoons of caramelized onions into each pocket, Stuff with cheeses and seal with toothpicks
Heat olive oil and sear the chicken
Add remaining onions to the 9x13 baking pan
Set chicken on top of onions
Spoon any remaining sauce on top of chicken
Top with chopped fresh thyme.
Bake until fully cooked
Posted by Penny Moline. Posted In : Entree
June 5, 2019
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 over night or at least 1 hour
Spread the mixture over the chicken and bake uncovered at 375 until done.
Cook to an internal temp of 165
Add cheese and put back into the oven to melt.
Posted by Penny Moline. Posted In : Entree
May 31, 2019
Pineapple juice 1 qt
Vinegar 1 qt plus 1 cup
Sugar 2 lbs.
soy sauce 1 1/2 cup
Catsup 1 1/2 cup
Ginger ground 1 1/2 tsp
Garlic powder 1/2 tsp
Cornstarch 8 ounce
Water 1 cup
Bring all ingredients except cornstarch and water to a boil and let simmer 20 minute
Add cornstarch and water to make a slurry
Add to thicken
Adjust flavor
Posted by Penny Moline. Posted In : Sauces
May 31, 2019
Pork 8 lb
Marinade :
Teriyaki Marinade 1 qt
Onions 1 lb
Sesame Oil as needed
Chicken Stock 1 1/2 gal
Cornstarch slurry as needed
onion 3 lb.
Green pepper 2 lb.
Red pepper 2 lb.
Pineapple 3 lb. 8 ox
carrots 4 lb.
Sweet and Sour sauce as needed
Serve over rice
Cut pork into cubes and marinate 2 hours or over night
Drain off
Sauté pork and 1 pound onion in sesame oil over high heat until browned
Add stock and braise for 1 1/2 hours
Thicken with a cornstarch slurry
Sweat vegetables until tender
add to braised pork
adjust seasoning using sweet and sour sauce
add garnish of green onions
Posted by Penny Moline. Posted In : Pork
May 31, 2019
Softened butter for greasing
1 loaf crusty French bread
8 whole eggs
2 1/2 cups half and half
1/2 cup sugar
1/2 cup brown sugar
2 Table spoons vanilla
Topping
1/2 cup flour
1/2 cup brown sugar
1 teaspoons cinnamon
1/4 t salt
1 stick of cold butter cut into small pieces
Syrup and butter as needed for serving
Dice the French Bread into cubes and put in a buttered 9 x 13 pan
Whisk eggs, half and half and sugars, and vanilla into a pan. Pour over the bread and let set over night.
For the topping mix the flour brown sugar cinnamon, salt add the butter and cut with a pastry cutter until mixed all together. Store in the fridge over night.
Preheat oven to 350.
Sprinkle topping on the bread mixture and bake for 45 minutes or up to 1 hour plus for a firmer baked toast.
Posted by Penny Moline. Posted In : Breakfast
May 31, 2019
2number 10 can of Great Northern Beans
2 pounds thick cut bacon chopped
1 large onion diced
1 jalapeno chopped
2 small cans tomato paste
1 1/2 cups dark brown sugar
2 Quarts chicken stock
Cayenne pepper, Black pepper and Salt to taste
Sauté bacon and reserve
Sauté onion and jalapeno
Add drained beans
Add tomato paste and sugar
Add chicken stock and let simmer until reduced.
Add reserved bacon
Season
Cover with foil and bake at 350.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
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
