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!

if you want to decorate a plate or add fresh parsley to a dish without turning it into “green eggs and ham”.  Chop the parsley very fine put it into cheese cloth or a clean kitchen towel and run it under cold water until the water comes out clear.

it will “bounce” on a plate for a beautiful garnish or by adding it to a dressing or a compound butter it will not turn everything so green!  Hint.  Add parsley or other herbs at the very end of making a compound butter or dressing.

 2 cups lightly packed spinach leaves 
1/4 cup pine nuts. Toasted 
2 tablespoons lemon juice
1 to 2 teaspoons lemon zest
1/3 cups plus 2 teaspoons olive oil
salt and pepper to taste
1/3 cup Parmesan cheese freshly grated

combine spinach, pine nuts, lemon juice and zest in a food processor 

lightly pulse until spinach is chopped chopped and ingredients combined
while the food process is running , gradually 1/3 cup olive oil
add salt and pepper
stir in Parmesan cheese
spread pesto over grilled chicken and serve

can freeze this sauce

chicken was prepared with a small pinch of garlic powder, onion powder, salt and pepper and a drizzle of oil and grilled to 165 degrees

1 cup green chilies whole
1/2 pound Jack cheese (or 1/2 cheddar and 1/2 Jack cheese)*
4 eggs
1/2 cup flour
1/2 t baking powder
3/4 cup condensed milk
**keep 1/2 the cheese in slices to fit the whole green chilies
and half of the cheese grated

Beat milk, eggs baking powder, and flour together 
stuff chilies with cheese
line up the chilies in a sprayed baking dish 
pour mixture over and bake at 375 for about 30 minutes 

this is a really different potato salad!  I love cilantro so I find this a wonderful salad to make in the summer time with fresh from the garden tomatoes

3 pounds red potatoes 3/4 inch dice
1/2 pound Roma tomatoes cut into 3/4 inches ( large dice)
1 cup finely sliced red onion
1 cup finely chopped fresh cilantro 
1/4 cup and 2 tablespoons rice vinegar
1 cup mayonnaise 

cook ok the potatoes in salted water until tender
drain potatoes and cool 
in large bowl whisk together vinegar and mayonnaise 
add potatoes and tomatoes
add cilantro and mix together 

serve chilled

Cucumbers peeled, seeded and chopped .  I like to use English cucumbers. 1 cup chopped
Greek yogurt plain flavor 2 cups
red onion minced 1/4 cup
Lemon juice 1 tsp
salt 1 tsp
pepper 1/4 tsp
fresh parsley chopped

put into a blender until smooth

onions diced 12 ounces
jalapeño small dice 3 ounces
garlic minced 1 tsp
celery minced 1 ounce
tomatoes one number 10 can of diced tomatoes (about 3 quarts). Hint can use fresh too
salt 1 tablespoon
sugar 1 tablespoon. ( only use if tomatoes taste bitter)
olive oil 1/2 cup
cilantro chopped 1/4 ounce
water 1 cup

Ground beef 5 pounds
eggs 5 each
olive oil 1 tablespoon
Bread crumbs 1/2 cup
Parmeasan cheese shredded 1/2 cup
milk 1/2 cup
garlic powder 1 tsp
salt and pepper tsp each. ( remember when doing a savory dish use kosher salt only)
parsley 1/4 cup
onion finely minced 1 cup

mix all ingredients together.
keep ground beef COLD 
Don’t over mix,

scoop into balls 

Bake at 350 until an internal tempature of 155

salad dressing

2/3 cup vegetable oil
1/4 cup red wine vinegar
2 T soy sauce
1 tsp sugar
1 tsp dry mustard
1/4 to 1 tsp curry
1/2 tsp salt
1/2 tsp garlic powder
pepper to taste
 
fresh spinach
Cooked and crumbled bacon
hard boiled eggs

enjoy

Water boiling 3 1/2 cups
Oats 2 cups
Brown sugar 2 cups
sugar 2 cups
butter 1 cup

eggs 4 each
flour AP 3 1/2 cups
Cocoa 2 T
Soda 2 t
salt 1 t
chocolate chips 2 pounds ( more if desired)


Combine oats and water and let stand
cream sugar, butter eggs


add flour, cocoa, soda and salt mix together

Mix cream mixture and dry mixture
Add oats and 1/2 the chocolate chips to combine

Pour batter in greased pan
Add the remaining chips to top of cake
bake at 350 for 40 minutes or until done

I like to add additional chips after baking... because I LOVE chocolate!!  To make them shiny, place in the over for 30 seconds

Cut beef into strips 11 pounds
Ginger root diced 6 tablespoons
garlic 6 tablespoons
onion diced 2 cups
soy sauce 1 cup
broccoli 5 pounds
celery bias cut 4 pounds
peppers red 1 pound
peppers green 1 pound
green onions 2 pounds
beef stock 2 quarts
cornstarch slurry 1 quart
soy sauce 1 cup

Combine beef with ginger, garlic and onion
Let set overnight in the refrigerator covered

Add soy sauce and mix
Cut broccoli into bite size pieces
Shock broccoli for 1 1/2 minutes in steamer or in boiling water then into ice water

Prepare vegetables into julienne size or larger
saute beef and reserve
saute vegetables and reserve
At service combine meat and vegetables, add stock, cornstarch slurry, soy sauce cook to thicken
Season with salt and pepper
adjust seasoning

Serve over rice

5 cups sugar
3/4 cup cider vinegar
3/4 cup white vinegar
2 large green bell peppers seeded and ribs discarded
5 jalapeno peppers seeds discarded if you want less heat, use the seeds if you want more heat
6 ounces liquid pectin
green food coloring if desired

In large sauce pan bring the sugar and vinegars to a boil over med low heat, stirring often
In a food processor chop the bell peppers and jalapenos with seeds if you want more heat.
Stir the pepper mixture into the vinegar mixture, and skim off the froth.  Simmer, skim, simmer, skim
for about 10 minutes
Stir in the pectin and boil rapidly for 1 minute.
Skim again and add food coloring if desired one to two drops
Transfer to sterilized 1/2 pint mason jars.  Wipe with rims and seal with lids
Serve with grilled meats, cream cheese on crackers,

1 pound monterey jack cheese grated
1 pound sharp cheddar cheese grated
2 tablespoons flour
1 small onion minced
2 tablespoons oi
two 14 ounce cans plum tomatoes chopped
two 4 ounce cans mild or hot green chilies drained and diced or to taste
1 1/2 cups milk
1 teaspoon toasted ground cumin

Combine cheese and flour in a bowl

In a heavy sauce pan cook the onion in oil until translucent
Add tomatoes and chilies and cook until most of the liquid is absorbed
Add the milk and bring to the beginning of a boil
reduce the heat and add cheeses bit by bit allowing to melt before adding more
Cook for 3 to 5 minutes.
Transfer to a fondue pot or chafing dish, sprinkle with cumin  and serve right away.
Great with tortilla chips, vegetables

Marinade
1 onion minced
1/3 cup orange juice
zest of 1 orange
1/3 cup lemon juice
4 tablespoons soy sauce
3 tablespoons white wine vinegar
3 tablespoons honey
1 1/2 tablespoons minced ginger
1 1/2 tablespoons dijon mustard
2 garlic cloves minced
salt and pepper to taste


Combine all ingredients and pour over chicken breasts.  Let marindate 2 hours or overnight.

6 chicken breasts
12 thick slices of bacon

Wrap each breast with 2 slices of bacon and secure with wooden picks that have been soaked in water.
Grill chicken turning frequently until the internal tempature of the chicken is at 165... You can also bake this chicken at 375 in the oven.

Crust:

2 1/4 cup flour
1/2 teaspoon salt
1/2 stick butter (1/4 cup) unsalted butter, chilled and cut into small pieces
1/2 cup vegetable shortening chilled and cut into small pieces
1/4 cup ice cold water

In a bowl combine the flour and salt add the butter and shortening.  Use a pastry cutter, and blend until mixture is a course meal.  Add the ice water and blend until it forms a soft ball... Use additional water if necessary.
Makes enough for 1 double crust 9 inch pie

Form into 2 flattened disks, and refrigerate for 30 minutes.

preheat oven to 425

1 1/4 cup sugar, or to taste 
3 to 4 tablespoons all purpose flour
pinch of salt
1 teaspoon lemon zest
4 cups fresh raspberries, or blackberries
2 tablespoons unsalted butter

Combine sugar, flour, salt and the zest.  Add the berries and toss gently to coat.  If the berries are really juicy add a little more flour.

Roll out the dough and place in a pie tin, fill with the berry mixture
Roll out the other dough for the top and cover, crimp the edges and cut a vent
Sprinkle the top with sugar
Bake for 10 minute then reduce heat to 375 and bake for 40 to 50 minutes until golden and bubbly.
May be served warm or at room temperature.

2/3 cup bourbon
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1 large onion chopped
1 T dijon syle mustard
1 1/2 teaspoon worcestershire sauce

Combine in a glass dish,

Use this marinade over chicken, beef, pork, ribs, let it marinade over night... and grill the next day... You will love it!  If you want to use some to baste while grilling... take 1/4 cup and set aside before you pour it over the meat... Never use your marinade for basting.. it can cause a food borne illness once it has been marinading raw meat...

Pesto is great on cooked Pasta, hot or cold... on vegetables, on fish, over tomatoes, in your potato salad...as a marinade for chcken...even great on baked potatoes!  It is so easy to make and will last covered about 2 weeks.. ( put plastic wrap directly on the pesto to keep it from discoloring)

4 cups coarsely chopped fresh basil leaves
1 large garlic clove ( if you like more garlic add more, if you like less add less)
1 cup pine nuts
1/2 cup good olive oil
1 cup freshly grated Parmesan cheese
salt and pepper to taste.

Add all ingredients in a blender or a food processor and process until smooth. 

All purpose flour 2 pounds 8 ounces
baking powder 3 ounces
salt 2 tablespoons
eggs beaten 10 ounces
milk 1 quart plus 1 1/2 cup

combine dry ingredients in a mixer bowl.
Mix on low speed until well blended using a paddle
combine eggs and milk
add to dry ingredients and mix on low speed only until blended
portion batter with a # 24 scoop on to trays and do not cover
steam for 12 to 15 minutes

Bread flour 28 ounces
baking powder 2 ounces
salt 1 1/2 ounce
shortening 18 ounces
Ham 8 ounces
chives 2 ounces
whole eggs 28 ounces
milk 28 ounces

Using a stainless steel bowl sift the flour, baking powder and salt together
cut shortening into dry ingredients
add chives and ham
in seperate stainless steel bow ship eggs and add milk
combine liquid and dry mixtures to make a soft dough
let rest for 10 minutes
roll out into 1/2 inch and cut with a biscuit cutter
place on a slightly greased stainless steel pan and steam for 12 to 15 minutes

Potatoes, russets  6 pounds
Onions 1 pound plus 1/4 ounce
Lemon juice 1/4 cup
Eggs 6 each
parsley chopped 1/4 cup
salt 2 teaspoons
pepper 1/2 teaspoon
flour 1 ounce or more if necessary

oil for pan frying

peel the potatoes and onions and grate them together
add lemon juice
put the potatoes in strainer and squeeze out the liquid
beat the eggs, parsley, salt and pepper together
add egg mixture to potatoes
stir in enough flour to bind the potatoes together
portion in rounds or oval shapes of desired size
pan fry in oil
drain on absorbent paper.


TIP OF THE DAY.... IF ONIONS MAKE YOU CRY... TRY RUNNING YOUR HAND BETWEEN YOUR THUMB AND FINGER UNDER VERY COLD WATER.... IT MAKES YOUR EYES STOP TEARING...

One of my students made this last week.... I swear it is what dreams are made of...  Best Banana Cream Pie I have ever had..  This would work well with just a graham cracker crust or just a pastry crust. ...but take the extra effort cause this crust has both flavors.... Enjoy!

Graham Cracker Coated Pie Crust
1 1/4 cup flour
1/4 teaspoon salt
1 Tablespoon sugar
5 tablespoons butter, cut into 1/4 inch pieces and well chilled
3 tablespoons vegetable shortening chilled
4 to 6 tablespoons ice water
1/2 cup graham cracker crumbs ( 4 whole graham crackers)


Banana Cream Filling:
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/8 teaspoon table salt
1/2 cup heavy cream
5 large egg yolks lightly beaten
2 cups milk ( you can use from 1 percent to whole, just what ever you have on hand...just remember, the higher the fat... usually the better the flavor)  I use 2 percent....
2 teaspoons vanilla 2 tablespoons butter
2 medium bananas

Heavy whipping cream Topping
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

For the crust mix the flour, salt and sugar in a food processor (easy way) or by hand
Add small bits of the shortening over the flour mixture and process ( or cut by hand with a pastry cutter, two knives, or what ever you usually do  to make  your pastry) process until the mixture resembles course crumbs...( don't go too far with this)
 Add small bits of butter  and process just a few seconds.
Sprinkle water over and process ONLY UNTIL IT COMES TOGETHER..  CHILL in refrigerator for 30 minutes

Preheat oven to 375

Sprinkle the area that you are going to roll out your dough with graham cracker crumbs... roll the dough out until it fits the pie tin or plate you are using.... sprinkling with additional crumbs of graham cracker.Crimp the crust with your fingers

Refrigerate the pie shell until firm about 30 minutes.  Line the pie shell with foil, or parchment paper, in a double layer,.. fill with dried rice, or dried beans or pie weights bake untio crust has a light golden color.  Remove the weights and contiure to bake until shell is done.

For filling... whisk sugar, cornstarch and salt together in a medium sauce pan.  Whisk in cream, follow with egg yolks and milk and whisk until smooth.  Bring to a simmer over medium low heat.  whisking constantly until finished... it can take from 5 to 15 minutes.  The finished product should be that of a not quite set pudding... very thick.  Remove from pan and strain mixture thru a fine mesh strainer.  Let cool until just warm, often striring.


Pour half of the filling in the pre baked pie shell, peel and slice bananas thinkly on top of the filling and top with remaining filling.  Lay a sheet of plastic wrap directly over the filling surface and refrigerate until completely cooled.  3 to 6 hours.

For topping, whip cream, sugar and vanilla until soft peaks form.  Pipe over the pie and refrigerate until ready to serve.  Best make the same day, so the bananas don't brown.


Hope it is your favorite!  Share it with someone you love!

Eggs Benedict is PERFECT for Mother's day or any special breakfast....


Per person you will need
1/2  english muffin
butter as needed
1 egg per english muffin
1 slice of canadian bacon
1 to 2 ounces of hollandaise sauce

There is an easy way to make hollandase.... I call it the speedy way... I have tricks if it breaks too.

Blender Speedy Way

11 Tablespoons butter
3 egg yolks
1/2 to 1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne

Melt the butter, and allow to cool for about 5 to 10 minutes

mean time

Add egg yolks to blender with the lemon juice and blend on medium speed until the eggs lighten then turn blender to lowest speed and slowly, slowly, slowly drip in the butter add salt to taste and cayenne.   You may thin down if necessary with a little more lemon juice or water...
pour the sauce into a container you can pour from and keep warm.

If it breaks... pour the hollandaise into a stainless steel bowl and place in a ice bath... fill 1/2 full with ice, add water to cover. and stir the hollandaise until it starts to thicken up again...you have just saved the sauce..

Toast your english muffins, and spread with butter.

Poach your eggs.  actually start your water to simmering while you are making your sauce...you don't want your water to boil, as it will make for a tough egg white, and can cause your egg to break due to the movement of the water.

Break your eggs one at a time into a small dish, I use a small bowl, and slide the egg into the simmering water, they will hold their shape better if you slide it into the edge of the pan.
Cook 3 to 5 minutes until the whites are coagulated and the yolks are runny.... if you don't like a runny egg... you can cook the egg to the desired doneness....

remove with a slotted spoon and serve immediately.  ( if you are making poached eggs for a crowd, a trick it to plunge them into ice water to stop the cooking, and when you are ready to serve reheat in hot water)

while the eggs are poaching, heat your Canadian bacon, on a griddle, in a pan, or even in the mircowave until hot..

Place the English muffin on the plate, add the bacon, place the egg and add the Hollandaise... garnish with a sprinke of chopped parsley or a pinch of cayenne.

You can change this up too...how ever you like... such as smoked salmon instead of the Canadian bacon, you can use regular cooked bacon ... what ever you like...you can also make Eggs Florentine, if you have a gluten free person by using a bed of hot buttered cooked spinach instead of the English muffings...

Personally... my favorite is with a couple of cooked asparagus on it right before I had the sauce... Now we are talking my friend...  good stuff.


..In the sauce blog... you can read how to make Hollandaise by hand...

Have a happy day... and enjoy!

Okay.... this is a recipe, that I love... you can take it on a picnic, you can dress it up for a special dinner... it is just plain and simple down home cooking...

4 bone on skin on chicken breast halves
1 quart buttermilk
1 tablespoon franks red hot
1 teaspoon black pepper

Pour the buttermilk, Franks Red hot, and black pepper over the chicken breasts.
cover the container with plastic wrap
Let sit in the refrigerator over night or  up to two days

Dredge the buttermilk soaked chicken in seasoned flour ( All purpose flour, with dried parsley, salt and pepper to taste) as much as you need to lightly coat the chicken...

I use my well seasoned and a favorite hand me down from my Mom, old cast iron skillet that is about 6 inches deep.... with about 2 inches of corn oil, or vegetable oil heated and fry the chicken until golden brown.  l then transfer the chicken to a baking sheet and place in the( preheated to 350) oven until the internal tempature reaches 165 degrees...

Serve this with some country gravy.... and mashed potatoes... and corn on the cob... a total carb fest... but well worth it...You could even add a baking powder biscuit.... all the better...  I am drooling now....lol.


 Hope you enjoy...and let me know what you think of the recipe... You should have a very tender and juicy piece of chicken...
 

4 CHICKEN BREAST BOILED AND SHREDDED INTO BITE SIZE PIECES
1 T OLIVE OIL
2 MED ONIONS CHOPPED
2 CLOVES GARLIC MINCED
2 FOUR OUNCE CANS CHOPPED GREEN CHILIES
2 tsp CUMIN
1 1/2 tsp OREGANO
1/2 tsp CAYENNE PEPPER
1/4 tsp WHITE PEPPER
5 CUPS CHICKEN STOCK
3 SIXTEEN OUNCE CANS WHITE BEANS
3 CUPS MONTEREY JACK CHEESE SHREDDED
SALT AND PEPPER TO TASTE

FLAVOR WITH A 1/4 OUNCE OF FRANKS RED HOT SAUCE, A 1/4 OUNCE OF LIME OR LEMON JUICE,

HEAT OIL IN A LARGE POT OVER MEDIUM HEAT, ADD ONIONS AND SAUTE UNTIL TRANSLUCENT
STIR IN GARLIC, CHILES, CUMIN, OREGANO, CAYENNE AND WHITE PEPPER
ADD UNDRAINED BEANS AND CHICKEN STOCK
BRING TO A BOIL
REDUCE HEAT TO A SIMMER
ADD CHICKEN,
ADD CHEESE
SERVE WITH A LIME SLICE,DOLLUP OF SOUR CREAM AND CILANTRO IF DESIRED.
SERVE WITH TORTILLA CHIPS TO CRUMBLE ON TOP

MIX TOGETHER
1 CUP SUGAR
1/2 CUP BUTTER
UNTIL CREAMED
ADD ONE AT A TIME 3 EGGS
ADD 1 1/2 CUP CHOPPED PECANS
1 CUP EVAPORATED MILK
1 TSP VANILLA
1 1/2 CUP FLAKED COCONUT
COOK OVER MEDIUM HEAT UNTIL THICK AND BUBBLY STIRRING CONSTANTLY, ABOUT 10 MINUTES
SAVE 1 1/4 CUP OF TOPPING ASIDE

MIX TOGETHER
1 PACKAGE GERMAN CHOCOLATE CAKE MIX WITH ADDED PUDDING
1/3 CUP SOFTENED BUTTER
1 1/4 CUP OF TOPPING
ROLL DOUGH INTO 1 INCH BALLS AND MAKE A THUMB PRINT AND FILL WITH 1/2 TSP OF TOPPING IN EACH COOKIE.
BAKE 350 FOR ABOUT 8 TO 12 MINUTES TRY NOT OT OVER BAKE

1 CUP PEANUT BUTTER
3/4 CUP BUTTER
1 t VANILLA
2 CUPS BROWN SUGAR
3 EGGS
1 CUP SIFTED FLOUR
3/4 t SALT
1 CUP CHOCOLATE CHIPS

MIX PEANUT BUTTER, AND VANILLA UNTIL SMOOTH
ADD EGGS ONE AT A TIME
ADD FLOUR
ADD CHOCOLATE CHIPS
GREASE BAKING PAN WITH BUTTER AND BAKE 15 MINUTES
FROST WITH CHOCOLATE FROSTING