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!

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,

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

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.

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

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. 

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.

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

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

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

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. 

3 tablespoons fresh lime juice
1 tablespoons tequila (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried chili powder


salt and pepper to taste
butter

4 ears of corn unhusked but the corn silk removed.

Preheat grill

peel back the corn husk and remove the silk
rinse under cold water
brush the lime juice mixture over the corn kernels then pull back the husk and tie with a kitchen string
grill with the lid down turning as the husks blackened, for about 20 minutes or until piping hot and tender

brush with butter if desired, and sprinkle with salt and pepper


You can also try different herbs to complement the flavors of your main course.

2 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup freshly chopped parsley
1 teaspoon lemon zest
1 clove garlic minced
1 pound large shrimp, shelled and deveined
1 pound fresh asparagus, trimed and cut diagonally into 2 inch lengths
1/2 cup finely diced red bell pepper
1 tablespoon chopped pecans

Combine lemon juice, mustard, oil and salt and set aside this is the dressing for the asparagus
add parsley, lemon zest, and garlic in a seperate bowl
Coat the shrimp with the parsley mixture and set aside

Use a 24 inch lenght of heavy duty foil and fold in half to form a 12 x 18 rectangle.
Place the asparagus and 2 tablsepoons of water in the center of the retangle and seal the packet.
Place on the grill and cook until crisp tender then asparagus to the dressing

Grill the shrimp until just opaque. 
Add the shrimp to the asparagus, tossing to coat.
Transfer to a serving platter and sprinkle with bell pepper and pecans
adjust seasoning with salt and pepper

may be served warm or chilled... may be served over mixed greens.

1/2 cup apriot nectar
1/4 cup white wine
3 tablespoons honey
1 teaspoon lime zest grated
3 tablespoons lime juice
1 clove garlic minced
1 teaspoon oregano
1 pound bottom round of beef cut into 1 inch cubes
16 fresh apricots cut into chunks  or dried apricot halves

1 pound sweet potatoes peeled and cut into chunks 8 small onions or 2 large onions cut into chunks
1 zucchini cut into 16 pieces

Combine the apricot nectar, wine, honey, lime zest, lime juice, garlc and oregano, set aside 1/4 cup.  Then add Beef and apricots.  Let marinate 1 hour or overnight in the refrigerator.

Steam the sweet potatoes, or you can mircowave, or boil them in salted water until are firm tender. 
Preheat the grill to a medium heat.
Alternately put on beef, apricots, onions, sweet potatoes, and zucchini onto 8 skewere.

Grill the kebabs with the lid of the grill down, truing occasionally, and basting with the marinade. 


If you don't want to use wine, you may subsitute chicken stock or apple juice.

water 1 quart
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces

straight dough method
mix 8 to 10 minutes
ferment 90 minutes
make up
let rise
bake at 425

1 1/2 teaspoon dry yeast
1 1/4 cup water
1 1/2 t salt
1 1/2 t sugar
1 1/2 tablespoon powdered milk
1 1/2 Tablespoons butter

Staight dough method
mix 10 minutes
ferment 90 minutes
make up
let rise
bake 375

yeast 1 1/2 ounce
water 1 quart
sa;t 1 /2 ounce
shortening 6 ounce
powdered milk 3 ounce
brown sugar 5.5 ounce
honey 1/4 cup
molasses 1/4 cup
wheat flour 2 pounds 8 ounces
bread flour 2 pounds 8 ounces

Straight dough method
develop 10 minutes
ferment 90 minutes
make up
let rise again
bake 425

water 1 quart
yeast 1.5 ounce
powdered milk 3 ounces
salt 1 ounce
sugar 4 ounce
shortening 4 ounce
eggs 1/2 cup
high gluten flour 2 lbs 5 ounces
whole wheat flour 12 ounces
multi grain 4 ounces
cracked wheat 4 ounces

straight dough method
develop 8 to 10 minutes
ferment 90 minutes
make up
let rise again
bake 400

water 1 pint
yeast .75 oz
salt .5 ounce
sugar .5 ounce
olive oil 1 T
flour  1 pound 12 ounces

Straight dough method
mix 8 to 10 minutes
let rise 90 minutes
form into desired shapes
bake at 425

unbleached All purpose flour 2 1/2 cups plus 2 T
active dry yeast 1 1/2 tsp
granulated sugar 2 T
salt 3/4 tsp
cool water 1/4 cup
eggs, plus 1 yolk for glaze 4 each


1 cup (2 sticks) unsalted butter

Place 1 1/2 cups of flour, yeast, sugar, salt , water and eggs into the bowl of standmixer beat using the dough hook until smooth.  ( or knead by hand)
Cover mixture and let sit for 45 minutes
bubbles will develop but will not change much due to the thinness of the batter.
Add remaining cup of flour and beat with electric mixer for 8 minutes. 
The dough will clean the sides of the bowl and becomes shiny and elastic
sprinkle your work surface with flour
place the sticks of butter in the center of two sheets of plastic wrap
and pound the butter witht the side of a rolling pin until it's bcome a rectangel about 1/4 inch thick
fold it over several times as you pound making it pliable with out becoming too warm or soft.
Add the butter to the dough and beat until it is fully incorporated.
Cover the dough and allow to rise for 1 hour.
It will be very soft at this point and should have risen by about 1/3
Turn the dough out onto a lightly floured surface and fold over several times.  Place the dough into a greased bowl. cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, and up to overnight.
The chilled dough will firm up considerably.
Remove the dough from the refrigerator and form it into a round loaf.
place into a 9 inch brioche pan...( if you don't have a brioche pan, then just place it in a loaf pan)
cover the dough and allow to rise for 2 1/2 hour to 3 hours or until doubled.
Beat the egg yolk with 1 tablespoon of water and brush the dough with egg wash
bake in a preheated oven at 375 until golden brown.

Here is just a little zip to the strawberries..instead of just adding sugar...
Add some orange juice and vanilla along with the sugar...to macerate your strawberries...perfect for that angel food cake.or very good with this lemon pound cake.

1 3/4 cup powdered sugar or superfine sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoon cream of tarter

preheat oven 350

Combine egg whites and whisk in water, extract(s) and cream of tarter.  Then add to a stand mixer and with the whisk attacment beat the egg whites, slowly add the sugar, beating continuously at medium speed.  Once you have achieved medium peaks, sift 1/3 of the flour mixture over the top.  Gently with a spatula fold in, Contiune until all the flour mixture is incorperated.

Cafefully spoon mixture into a clean angel cake pan.
Bake for about 35 minutes.  check for doneness with a tooth pick, when it comes out clean it is done.
Turn cakes upside down immediatlely upon removing pan from the oven and cool for at least 1 hour


Tip:  room tempature eggs work best, but it is not the safest thing... my trick is to get water at about 75-85 degrees and place the eggs in the warm water for about 10 minutes before seperating them.  Fresh eggs are easier to seperate than older eggs..so use the freshest eggs you can!

My students participated in Skills USA at a state level.... and WOW did they do a great job! 

In Commercial Bakery we took the GOLD.... and the BRONZE! ..

.We took SILVER in Culinary Arts, and we took the GOLD in Restaurant hospitality!  WHAT OUTSTANDING STUDENTS!  I am so excited to go to Nationals in June with these students! 

Our school is a small school against giants... we are a small technology college against a larger University...we did really well!! 

1 tsp active dried yeast
1/2 cup warm water

combine together and let stand until foamy about 10 minutes

Add 1 3/4 cup water room tempature
2 pounds all purpose flour

Add the water to the yeast and water and slowly add bit by bit the flour.

Place the starter in a warmed bowl and cover with plastic wrap.  Let stand overnight.  It should triple in size.
and be wet and sticky.

Keep in the refrigerator until ready to use.

Each time you use the started you must replenish.  To do this use equal amounts by volume of flour and warm water and allow to ferment at room tempature for several hours or over night before refrigerating.

If the starter developes a pink or yellow film  discard it... it has been contaminated.

Bread of your choice... I like a whole grain thickly sliced bread for this...

pepper jack cheese 2 slices per sandwich
avocado sliced thin
red onion sliced thin
fresh cilantro leaves
thinly sliced grilled chicken
whole butter
sour cream

chipotle puree

1 small 7 ounce chipotle chilies canned in adobo
1 Tablespoon vegetable oil
1 fresh squeesed lime.
place into a blender or food processor and process until smooth


Top each piece of bread with a slice of the pepper jack cheese, spread one slice of bread with the chipotle pruee, and other owith the sour cream
arrange avocado, red onion, chicken, cilantro on the bread
and press to form a sandwich
butter the top of both bread and grill until cheese has melted.

May make this without the chicken.

Crusty bread of your choice;

Add the following to your taste

roasted red bell peppers
blue cheese crumbled
roast beef slice thin, rare and cold
red onion
tomato slices
romaine lettuce

Mayo mixed with chopped fresh parsley, cilantro and basil

Spread the bread with the mayonnaise and add about 4 ounces of roast beef per sandwich... add the red roasted pepper, blue cheese, onion, tomato, and lettuce to your liking...  Wonderful sandwich!

1 duckling about 5 pounds
1 cup  chicken stock
1 tablespoon sugar
1 tablespoon champagne or red wine vinegar
2 tablespoons brandy
1 3/4 cup orange juice
3 tablespoons lemon juice ( about 1 lemon)
2 teaspoon butter
4 oranges peeled and sectioned
4 tablespoons orange zest

Prick the duck with a fork and season with salt and pepper
roast the duck at 400 degrees for 15 minutes
reduce heat to 350 and cook until done
remove duck from the roasting pan and keep warm

degrease the roasting pan.... place the roasting pan on the stove and deglaze with stock
melt in the sugar and vinegar and lightly carmelize in a seperate sauce pan
remove from the heat and add the brandy
add the stock and pan dripping to the pan of sugar and reduce until sauce is thickened.
strain and degrease sauce
blanch the orange zest in boiling water
place the duck on a warm serving platter.  Arrange orange sections around it.  Sprinkle with zest over the duck.  Pour some of the sauce over the duck and serve additional sauce on the side