May 31, 2019
Water 1 qt
Yeast 3 ounce
Bread flour 3 Lbs 14 ounces
Salt 1 ounce
Oil 6 ounces
Powdered milk 3 ounces
Eggs 8 ounces
Straight dough method
Ferment 80 degrees for 1 hour
Proof 10 minutes
Portion into 3 ounce balls, roll out into a disk and deep fry
Great for Fry bread taco's or with honey butter
Serve immediately
For Fry Bread Taco's Serve with your favorite chili, cheese, tomato, lettuce, onions and olives
For Scones, perhaps a honey butter would be nice.
Posted by Penny Moline. Posted In : Yeast Bread
May 23, 2019
3 pounds red potatoes or Yukon golds quartered
4 T olive oil
1/2 T dried oregano
1 t salt kosher
1 t dried minced onion
3/4 t dried thyme
1/2 t black pepper
1/2 t garlic powder
1/2 t dried marjoram
1/2 t dried basil
Wash potatoes, and place in a bowl of cold water let soak for 30 minutes
preheat oven to 400
rinse potatoes in cold water and dry with a hand towel
place potatoes in a large bowl and coat with oil
Add all seasoning and coat
Bake 25 minutes then turn and bake until crispy.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
May 23, 2019
3/4 cup greek yogurt
2 T lemon juice
1 clove garlic grated
1 medium cucumber chopped
24 ounce cooked chicken cubed
4 roma tomatoes diced
3 ounces feta cheese crumbled
1/3 cup Kalamata olives chopped
2 T fresh parsley chopped
salt and pepper to taste
Add ingredients together adjust seasoning
Pitas for serving
Posted by Penny Moline. Posted In : Sandwiches
May 23, 2019
vegetable oil
1 cup long grain rice
1 8 ounce can tomato sauce
16 ounces chicken stock
1 t chili powder
2 t garlic minced
Heat oil in a 5 quart sauce pan.
Add rice to cook for several minutes
add stock and tomato sauce
simmer covered 20 minutes until all the water has absorbed.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
May 23, 2019
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 rice to coat add liquid and lime or lemon juice
Cover and cook until done. Fluff
Add toppings:
corn roasted or steamed 1/2 cup
bell peppers chopped and sautéed
black beans
onions
Sour cream
guacamole
Salsa
Add rice to the bowl, top with chicken and topping of choice.
Posted by Penny Moline. Posted In : Entree
May 23, 2019
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon style mustard
2 Quarts red wine vinegar
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
May 23, 2019
8 cups shredded cabbage
1/4 cup grated carrot
2 tablespoons minced onion
Sauce
1/3 cup sugar
salt and pepper to taste
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
2 1/2 T lemon juice
Mix sauce together and pour over vegetables. Refrigerate overnight.
Great on pulled pork
Posted by Penny Moline. Posted In : Salads
May 23, 2019
popcorn kernels
butter
salt
water
Cook popcorn in oil, pour into a bowl
Boil 2 cups of water add butter to the water
throw in a few Big Hand full of popped corn until softened
Strain through a sieve.
Continue until all the popcorn is done
Press the cooked corn through a medium strainer basket discarding all hulls
it will look like stiff grits
Add butter and adjust water as needed.
Serve with a bowl of buttered popcorn on the side
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
May 23, 2019
Butter 4 T
4 cups cooked rice, steamed or boiled
salt and pepper to taste
1 teaspoon minced garlic
juice of 2 lemons
zest of lemons
Heat the butter in the pan and toss in your rice to cook. This is a great way to use left over rice.
Season with salt and lots of pepper
Add lemon and cook until hot
Place rice on a platter and garnish with lemon slices.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
May 23, 2019
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 in a skillet and heat
Brown on both sides.
Finish in the oven
Add Swiss cheese
Add deep fried or pan fried ham
We add a supreme sauce to go with this dish.
Be careful if you deep fry the ham, I don't recommend doing this at home. I recommend pan fried.
Serve with rice, pasta, noodles, etc.
Posted by Penny Moline. Posted In : Entree
May 23, 2019
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 cooking time.
Spray the bottom of your baking pan 9X13
add sauce ( if you are in a big hurry you can purchase tomato sauce and go from here, or I like to use Bolognese/meat sauce if I have time)
Layer ravioli on the sauce add a topping of cheeses, more sauce, ravioli, cheese, sauce like lasagna. ending with cheese.
bake until cheese is melted and ravioli is tender
Posted by Penny Moline. Posted In : Entree
May 23, 2019
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
Posted by Penny Moline. Posted In : Entree
May 23, 2019
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
Posted by Penny Moline. Posted In : Entree
May 23, 2019
Romaine lettuce 2 heads
Iceberg lettuce 1 head
cucumbers 1/2 moons 4 each
red onions julienne 2 each
green peppers julienne 2 each
tomato wedges 8 cut 4 tomatoes
olives Greek as needed
Feta cheese 6 ounce
Prepare lettuce and vegetables
toss with dressing at service time
add feta cheese and garnish with olives
Posted by Penny Moline. Posted In : Salads
May 23, 2019
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
add cream and chicken broth
adjust seasonings.
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
