May 23, 2019
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup honey
2 T tomato paste
1 T Worcestershire sauce
4 pounds boneless pork shoulder roast
18 French dinner rolls split in half and warm
Toppings Shredded cabbage, julienned carrots, sliced jalapeno, fresh cilantro or basil and sriracha sauce
In a bowl mix the hoisin sauce, rice vinegar, soy sauce, honey, tomato paste, and Worcestershire sauce. Place pork into a slow cooker and pour the sauce over it. Cook 7 to 9 hours until pork is tender.
Remove roast and cool slightly. Skim fat from the juices. Coarsely shred pork with two forks. Return to the slow cooker and heat through.
Add pork to the rolls and toppings enjoy
Posted by Penny Moline. Posted In : Sandwiches
May 23, 2019
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 1/2 cup taco meat on top of the nacho cheese
Add tostada shell
Add a thin layer of sour cream
Add lettuce, tomato and shredded cheese
Fold into a crunch wrap. start with the bottom of the tortilla and fold the edge up to the center of the filling. Folding as tight as possible.
Spray skillet with cooking spray or use butter or oil and cook seam side down until golden brown. Flip over and cook other side until brown.
Enjoy:
Posted by Penny Moline. Posted In : Entree
May 23, 2019
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. dry sherry
2 Tbsp. rice vinegar
2 garlic clove minced
1 t grated ginger
1/4 t red pepper flakes
4 chicken breast
2 teaspoons sesame seeds
Combine soy sauce, sugar, sherry, garlic ginger, vinegar, red pepper flakes and stir until sugar dissolves.
marinate the chicken for one to four hours turning to make sure it is all coated
heat grill to high and grill chicken. Sprinkle with sesame seeds when done
Posted by Penny Moline. Posted In : Chicken, poultry and such
May 23, 2019
This is great for fry bread taco's, regular taco's
meat ground beef 12 pounds
salt and pepper
oil 2 Tbsp.
onion diced 2 lb.
Anaheim pepper or green chili pepper 1 lb.
garlic 1 ounce
diced tomato 2 quarts ( use canned)
salt to taste
pepper to taste
Cumin ground 2 Tbsp.
chili powder 1/4 cup
oregano, Mexican 1 Tbsp.
Season meat with salt and pepper. Sauté meat in oil until brown. Drain the fat and reserve the meat
Sautee the onion, pepper, and garlic until tender. Add meat to the sautéed vegetables. Add diced tomatoes
Add seasoning and simmer for 15 minutes
Adjust seasoning.
Posted by Penny Moline. Posted In : Beef
May 23, 2019
For the sandwiches
24 slider rolls
24 slices honey ham
24 small slices swiss cheese
mayonnaise
For the sauce
1 1/2 TBSP yellow mustard
8 TBSP butter melted
1 TBSP finely minces onion
1/2 tsp Worcestershire sauce
poppy seed for garnish
Preheat oven to 350
Split slider rolls and spread with mayonnaise. Fold a slice of ham to fit on each slider bun then top with Swiss cheese. Replace bun to assemble the sandwiches. Place sandwiches on baking sheet
To make the sauce, combine all ingredients except poppy seeds in a small bowl and whisked to combine. Drizzle sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake for 10 minutes until the cheese has melted. remove the foil and bake for 2 minutes longer.
Posted by Penny Moline. Posted In : Sandwiches
May 23, 2019
2 cups lightly packed baby spinach
1/4 cup pine nuts toasted
2 T fresh lemon juice
1-2 teaspoons lemon zest
1/3 cup plus 2 teaspoons olive oil
salt and pepper
1/3 cup parmesan cheese
Combine spinach pine nuts lemon juice and zest in a food processor or blender
lightly pulse until spinach is chopped and ingredients combined, with machine running slowly add olive oil until creamy
add salt and pepper
can freeze left over pesto
season chicken with garlic powder, onion powder, salt and pepper and oil until lightly coated, then grill and cover with pesto. serve with noodles, zoodles,
Posted by Penny Moline. Posted In : Chicken, poultry and such
May 23, 2019
Lettuce 4 1/2 ounces
Turkey or chicken 1 ounce
Ham 1 ounce
Cheddar cheese 1/2 ounce
Swiss Cheese 1/2 ounce
Cherry tomato or wedge 2 or 3 each
olives 3 each
beets pickled 2 each
cucumbers 2 rounds
egg hardboiled 1 each
Makes one salad Salad dressing Blue Cheese, Ranch or a blush dressing
Posted by Penny Moline. Posted In : Salads
May 23, 2019
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 pepper
Can add red pepper flakes if desired for heat.
Posted by Penny Moline. Posted In : Entree
May 23, 2019
Swiss Cheese 2 each
Ham Slices 3 ounces
Turkey Slices 3 ounces
Bread 2 slices
Liquid egg with Half and Half or Milk
Put sandwich together Swiss, Ham, Turkey, Swiss
Dip in egg wash and cook in a hot skillet turn and cook the other side.
Think of this as filled French toast. It's really yummy
Posted by Penny Moline. Posted In : Sandwiches
May 22, 2019
SALMON FILLETS 4 EACH
dry off the salmon and season both sides with salt and pepper. Dredge in flour to evenly coat, shake off the excess
SEAR THE SALMON IN BUTTER AND OLIVE OIL MIXTURE AS NEEDED
TRANSFER TO A PLATE AND KEEP WARM
ADD ADDITIONAL BUTTER IF NEEDED TO YOUR SKILLET
GARLIC CLOVES, MINCED TO TASTE
OPTIONAL DRY WHITE WINE ( a splash, but remember to take it off the heat to add to your butter and garlic at home so you don't cause a fire in your house)
CHICKEN STOCK 1 CUP
HEAVY CREAM 1/2 CUP
ADD GARLIC, WHITE WINE COOK UNTIL MOST OF THE WINE HAS EVAPORATED
ADD STOCK TO THE SKILLET WITH LEMON JUICE BRING TO A BOIL ( you might need additional chicken stock if it reduces too much).
REDUCE HEAT AND ADD HEAVY CREAM
STIR IN CAPERS, ADJUST SEASONING WITH SALT AND PEPPER
IF YOU WANT THE SAUCE THICKER, YOU CAN ADD SOME CORNSTARCH
PLACE THE SALMON BACK INTO THE SAUCE
ADD CAPERS, AND GARNISH WITH LEMON SLICES AND CHOPPEP PARSLEY
THIS RECIPE IS REALLY EASY, AND IT JUST LOOKS HARD TO MAKE. SERVE IT WITH PASTA, OR RICE.
IF YOU HAVE DIET RESCRICTIONS,TO FLOUR, DON'T DREDGE THE SALMON IN FLOUR. YOU CAN ALSO SERVE IT WITH ZOODLES IF YOU DON'T WANT PASTA AND RICE. ENJOY.
Posted by Penny Moline. Posted In : Salmon
May 22, 2019
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 hot pan with peanut oil and bake to finish to 145 degrees. Heat the remaining sauce and pour over the tenderloin. SAFETY ITEM... DO NOT USE THE MARINADE FROM THE PORK it may contain bacteria, ONLY USE THE RESERVED sauce.
Cucumber Salad
1 pound English or Persian cucumbers cut into half length wise and sliced into 1/4 inch slices
salt and pepper to taste
lime juice to taste
1 small shallot minced
jalapeno minced
coconut milk to taste
May add red pepper flakes, or sugar to sweeten to taste.
Posted by Penny Moline. Posted In : Entree
May 22, 2019
12 fresh mangos peeled and chopped
2 jalapeno's minced
3/4 cup onion
1 1/2 tsp minced garlic
1/3 cup chopped cilantro
5 limes zested and juiced
Add all ingredients together, refrigerate
add salt and pepper to taste
Posted by Penny Moline. Posted In : Sauces
May 22, 2019
Butter 2 T
Heavy Whipping cream 3 cups
Cream cheese 4 ounces
Parmesan Cheese 1/2 to 1 cup
salt and pepper to taste
Melt butter, stir in cream and cream cheese, heat to a simmer. Reduce by 1/2
add parmesan cheese to taste
Pour over pasta, chicken, or vegetables
Serve with fresh ground pepper
Posted by Penny Moline. Posted In : Sauces
May 22, 2019
Onion chopped 1 cup
garlic minced 2 gloves
sweet pepper, I like to use a red or an orange chopped
jalapeno pepper minced
to taste add cumin, coriander, chili powder, oregano
Corn, frozen can be used 1 cup
chicken 2 chicken breast chopped
3 cups chicken stock
1 (14 ounce) can diced tomatoes
Lime juice to taste
Chopped cilantro, sour cream, diced avocado and tortilla chips to garnish
If you would like to have more of a hearty soup, sweat your vegetables in 4 ounces of butter, when the onion is translucent add flour and cook the roux. add chicken stock and diced tomatoes. ( this is the way I do prefer it.)
Enjpu
Posted by Penny Moline. Posted In : Soup
May 22, 2019
We make this dessert all the time at school. I think you will like it as well. It came from All Recipes.com from Mrs. Kellyz
2 cups all purpose flour
1 cup butter, softened
2 8 ounce packages cream cheese
1 cup white sugar
2 ( 3.4 ounce) packs instant lemon pudding
3 1/2 cups milk
Whipped topping or heavy whipping cream
Preheat oven to 350
In a medium bowl combine flour and butter using a pastry cutter or two knives until a ball forms. Press into the bottom of a 9 x 13 baking dish. Bake for 25 minutes or until golden brown. Cool completely.
In a medium bowl beat cream cheese and sugar together until smooth. Spread over cooled crust. In another bowl whisk together the lemon pudding mix ( Oh and we have used vanilla pudding and added lemon extract with great results) and milk for 3 to 5 minutes. Spread over the cream cheese layer and chill until set. Top with whipped cream or whipped topping.
Posted by Penny Moline. Posted In : Desserts
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
