Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

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

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

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

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

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. 

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

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: 

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 

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.

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. 

A friend of mine ( Pam) gave me a big sack of peaches from her yard yesterday... this is what I did with some of them.  The heat from the pork chop is cooled by the peaches.  It's a really good combination!

Marinade

2 tablespoons apple cider vinegar
1 chipotle chili in adobo sauce minced 
1 tablespoon adobo sauce from the can of chipotle in adobo
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste

whisk together the marinade ingredients

2 thick cut pork chops ( you can use chicken if you like)

salsa
2 1/2 cups peaches peeled and diced
2 plum tomatoes finely diced
2 green onions thinly sliced
1 jalapeno stemmed, seeded and diced fine
2 tablespoons cilantro diced
2 tablespoons fresh lime juice
salt and pepper to taste

Combine all salsa ingredients, and refridgerate until ready to serve.


brush the marinade on the pork chops, and refrigerate 4 hours to overnight

allow the pork chops to stand at room tempature before grilling for 20 to 30 minutes


Grill pork chops
serve with the peach salsa.


The heat, and the cool will be outstanding

1 bone in ham, 12 to 14 pounds
2 tablespoons crushed black peppercorns
2 tablespoons crushed mustard seeds

Allow the ham to sit at room tempature for about 30 minutes before grilling
Place in a heavy duty foil baking pan ( or I use my cast iron pan)
score the ham in a diagonal pattern with diamond cuts about 1 inch apart
rub the spices into the ham.

If you don't have mustard seeds use a brown mustard and brown sugar blend

Grill the ham over low heat until the internal tempature of the ham is over 140
it will take 3 to 4 hours so make sure you have enought gas for your grill or coals to keep it warm.
baste with the following the last hour in 15 to 20 minute intervals of cooking time

sauce
1 cup  Whiskey ( Jack Daniel's or your favorite Whiskey)
1 cup packed brown sugar
1 /4 cup dijon mustard
1 cup corn syrup.

1 package brownie mix
3 1/2 cup shredded coconut, toasted
2 packages of 14 ounce caramels unwrapped
1/2 tsp salt
4 Tablespoons milk
3 ounces chocolate, semi sweet

prepare brownie mix according to directions on box

Preheat oven to 375
place coconut on a baking pan and cokk until toasted, watch closely so you don't burn them

In a pot add caramels, salt and milk and cook until carmel has melted.
You can do this in your microwave as well, just stir often

Add coconut and mix together
spread over cooled brownies
refrigerate overnight or at least 6 hours
remove from fridge at least 1 hour before cutting
cut into bars
drizzle with melted chocolate
let chocolate set and enjoy!

8 ounces cheddar cheese, or pepper jack, or mixture

1 loaf of round soft bread
8 ounces bacon, diced and cooked crisp
1/2 cup melted butter
1 tablespoon ranch dressing dry mix from packet

Cut bread in 3/4 inch intervals, being careful not to cut all the way through it, then cut again cross ways
not cutting all the way through

Place cheese in between all the cuts, sprinkle with bacon
blend melted butter and ranch mix and drizzle over bread
wrap in foil
bake at 350 for 15 minutes
uncover and bake 10 more minutes until cheese is melted and bread is hot
serve hot


You can do the same thing with different flavors

mozzarella cheese and pepperoni

mexican blend cheese with cooked hamburger

Carmel ... my favorite for carmel popcorn! 
you can cut this recipe down.  It's large, makes enough carmel for you to make gifts of the carmel popcorn.

brown sugar 5 pounds 8 ounces
sweet condensed milk 4 cans
corn syrup 3 pounds 12 ounces
butter 1 pound


Caramel sauce

1 cup sugar
2 Tablespoons light corn syrup
1/4 tsp salt
1/2 cup water
1/2 cup heavy cream
2 Tablespoons unsalted butter
1/2 tsp pure vanilla extract

here is the method for both;

in sauce pan, combine ingredients
cook over medium heat until sugar is dissolved
simmer until medium amber in color
remove from heat
stir in butter
stir in vanilla if used

You can cover the pot with foil and simmer for 5 to 10 minutes, you can also wash down the sides of the pan with a pastry brush.


Third caramel sauce

1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons butter
pinch salt
1 Tablespoon vanilla

melt butter in a pot, mix in the brown sugar, cream and salt
cook over medium heat
for 7 to 10 minutes, until amber in color
remove pot from heat
add vanilla
cool

one package top ramen per burger
1 egg per ramen bun
oil to fry

1 beef patty 75 percent lean works the best ..  ( hey we aren't watching calories on this one)

soy sauce to taste
sesame oil to taste
salt and pepper to taste

1 green onion chopped on a bias per sandwich
Arugula ( as desired)

cheddar cheese as desired

Fried egg optional

Wax paper

First cook your ramen noodles with out seasoning packet as directed on the package

Strain

Beat one egg then add your ramen noodles to coat.
Divide into two amounts
place in two ramekins or other round dishes about the size of a regular bun
Cover with plastic wrap
Place a smaller and heaver bowl over the ramen noodle in the ramekins
Or use a can if you don't have a bowl, anything weighted to form the molded ramen noodles

Refrigerate for at least 20 minutes

add oil to coat the bottom of your fry pan

heat until hot  ( a drop of water will sizzle)

carefully unmold the ramen noodles
and place in the hot oil

Don't mess with it too much or it will fall apart

Flip when golden and fry the other side until golden brown
Set aside for your burger

Fry your burger as you like it,
splash with soy sauce and seame oil to taste
season with salt and pepper to taste

Place your cooked burger on top of your ramen noodle
add cheese and a fried egg

I like to add ketcup with rooster sauce to taste (or any other hot sauce)
a dash of hot mustard would be good too :)

Top with arugula, green onion

wrap in waxed paper to hold it together while you eat it

Enjoy!

2 pounds red potatoes scrubbed clean
2 tablespoons oil
kosher salt as needed
8 ounces ( half a pound) of bacon, diced and cooked until crisp divided in two
1 cup sour cream
4 green onions, thinkly sliced
2 cups cheddar cheese, shredded
pepper to taste

preheat oven to 350 degrees
toss potatoes in oil add kosher salt to taste
place on sheet pan and bake until the potatoes are tender
it will depend on the size of the potatoes how long it will take to bake

When potatoes are baked and cool enought to handle, cut them into quarters or large chunks and place in mixing bowl
Add bacon reserving 1/2
Add sour cream and green onions
Add shredded cheese
season with salt and pepper
Mix together
Best served warm

One package Puff Pastry
4 chicken breast, cut and trim any fat away
1 bag of fresh baby spinach or 1 small carton of frozen spinach ( best value)
1 shallot or small onion diced small
1 cup of mushrooms diced small
1 8 ounce package of cream cheese

egg wash ( equal parts milk and water)

Season chicken with salt and pepper, garlic powder, Italian seasoning, what ever floats your boat

Grill mark the chicken, but do not fully cook... this is an extra step that I like to do
set aside

In a saute pan with olive oil and butter mixture cook diced shallots until almost translucent, add mushrooms, then add spinach, squeese out as much of the liquid as you can

add cream cheese to mixture.. use more or less depending on your taste and season with salt and pepper

Cut puff pastry into squares that will fold over the chicken... usually about 4 per sheet.

To assemble:

Place about a 1/4 cup of spinach/cream cheese mixture on square of puff pastry.
Add grilled chicken breast

Fold puff pastry completely around chicken.  Don't worry how the seams look as they are going to go down on the sheet pan.

Flip over the puff pasty bundle onto a lined ( parchment paper) or sprayed sheet pan

brush with egg wash

I like to make designs with any remaining puff pasty and put it on the top after the egg wash. 

Bake in a preheated oven at 400 degrees until chicken reaches an internal temp of 160
let rest for 10 min. before serving

Serve with a supreme sauce.

FANCY.... but very easy!  You can get creative with the filling... use roasted red peppers, articokes, what ever you like...

1 package chicken tenders, or chicken breast cut into strips, or a half chicken breast

Soak overnight in buttermilk (or milk with a dash of lemon juice) to cover chicken ( if you don't soak over night soak at least 20 to 30 minutes)

Seasoning mix

1/2 teaspoon salt
1 Tablespoon season all  (Season All is made by Morton's, it also come in spicy and can be purchased at most grocery stores)
3/4 teaspoons black pepper
1 cup flour
2 teaspoons paprika


preheat oven to 400 degrees

melt 1/2 stick of butter and spread in the bottom of a 9 x 13 pan

dredge the chicken into the seasoning and place in the 9 x 13 pan

cook 20 minute, turn each piece of chicken and cook until internal tempature of 165
 ( if pieces are small they are not going to take as long so cook to tempature)

Enjoy...

4 acorn squash
1/2 cup brown sugar
1/2 cup butter
1/2 cup apple cidar
1 tsp cinnamon
1/2 tsp ground nutmeg if desired
1/2 tsp ginger
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350. 
bake the acorn squash until softened
cut into rings
cool
Heat sugar in a nonstick skillet
over medium heat add sugar and butter
add the acorn squash
bake to finish in oven

5 pounds red potatoes
1 8 ounce cream cheese
1 1/2 cups half and half, evaporated milk, milk, cream,
1 tsp salt
1 tsp pepper
melted butter as needed

preheat the oven to 350. 
Bake the potatoes in the oven until tender
while still hot transfer to a very large bowl.

using an electric mixer mashed the potatoes with their skins on  ( you can do this in batches for this large amount)
add cream cheese, half and half or cream etc. 
beat until combined

add butter as desired
season with salt and pepper

Top with garden confetti

in a skillet melt 2 tablespoons butter

2 carrots shredded, 1 stalk celery finely chopped, 1 medium onion thinly sliced
cook until the vegetables are tender

Spray a large casserole pan with non stick spray
add potatoes
top with the garden confetti
drizzle with melted butter

bake in oven for 1 hour.

Can be made the day ahead and held in the refrigerator until ready to bake.

1 can of Pillsbury Grands flaky layer biscuits

cubed Mozzarella 1 inch by 1 inch

2 pounds of bacon

oil for frying

Cube the cheese
cut each biscuit into 1/4
place a cube of cheees inside the biscuit quarter and roll up tight
wrap each bomb with a piece of bacon and secure with a toothpick


Heat up about 2 inches of oil in a pot to 350 degree
Fry the rolls in small batches
Drain on paper towel

Serve warm!

Enjoy

4 large eggs
3/4 cup half and half
1/4 cup Grand Marnier, ( you could also sub with some orange juice)
2 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla
8 slices of French bread cut into 3/4 inch thick, or Texas toast

powdered sugar
warmed maple syrup

 Whisk the eggs, half and half, Grand Marnier, sugar, vanilla together.
Quickly dip each slice of bread
Place a baking sheet in a preheated 350 degree oven
melt 2 tablespoons of butter in a heavy skillet over medium heat
add a bread slice and cook on both sides until golden brown
place on baking sheet in oven to keep warm
continue to cook bread until all is toasted

Transfer to a plattler

serve with warmed maple syrup and sift powdered sugar over

Mimosas would go well with this, along with some scrambled eggs, and sausage.

Enjoy

stuffing:
2 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 jar artichoke hearts (7 oz)  not marinated
2 teaspoon minced garlic
salt and pepper to taste
3 ounces fresh goat cheese
3 tablespoons sundreied tomatoes oil packed
2 tablespoons fresh basil chopped fine

4 large boneless chicken breast
olive oil
salt and pepper

In a medium pan combine the olive oil, thyme and red pepper flakes
drain the jar of artichoke hearts and chop coarsely
add the artichoke , minced garlic, and salt and pepper to the olive oil mixture
cook for 3 to 4 minutes
add the sundried tomatoes and goat cheese
add basil

wash the chicken breasts and pat dry with paper towels
Place each chicken breast between two sheets of plastic wrap or a trick is to use a zip lock
pound with a meat mallot or the back of a pan will work too
flatten to a thickness of about 1/4 inch
spread each one with a quarter of the stuffing
fold the breast in half over the stuffing and use toothpicks to skewer the sides closed
brush with olive oil and season with salt and pepper
grill unitl done ( 165 degrees)
remove the toothpicks and serve warm

2 tablespoons honey
2 tablespoons orange juice
1/8 teaspoon cinnamon

4 cups fresh fruit cut into bite size chunks such as pineapple, strawberries, apricots, nectarines, peaches, pears, apples, cherries, grapes,
2 teaspoons grated lime juice optional

combine honey, orange juice, and cinnamon
add fruit and toss to caot
alternately put the fruit on the skewers
grill kebabs until the fruit is tender
sprinkle with zest and serve

If desired you can sprinkle with brown sugar