June 25, 2021
2 t olive oil
4 cloves garlic minced
2 T butter
salt and pepper to taste
3 cups chicken stock
1/2 lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
3/4 cup heavy cream
2 T chopped fresh parsley
In a pot bring olive oil to med low heat add garlic and cook until golden. mix in butter until melted. add salt and pepper and chicken stock. Bring to a boil Once it is boiling add pasta and cook until al dente. Reduce to medium heat and mix in the parmesan until melted. turn off heat and add cream and parsley. serve immediately
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
June 25, 2021
4 small chicken breast
1 T butter
Italian Dressing mix ( half the packet)
Creamed Spinach
1 T oil
6 ounces baby spinach
4 garlic cloves minced
2/3 cup half and half
2/3 cup mozzarella cheese shredded
salt and pepper to taste
other ingredients
1/4 cup sun dried tomatoes drained of oil chopped
4 slices bacon cooked
4 slices of pepper jack cheese
Preheat oven to 375
Butter bottom of baking dish. Season chicken breast on both sides with italian seasoning mix. Place chicken into a greased baking dish and bake for 15 to 20 minutes
While chicken is baking. Heat oil in a large skillet add spinach and cook 1 to 2 minutes until wilted. remove from heat and set aside. add garlic and half and half and bring to a boil. add shredded mozzarella cheese and cook until cheese melts. reduce heat add spinach. Pull out the chicken and top with creamed spinach, sundried tomatoe and bacon. cook until chicken is done. Top with pepper jack cheese and cook until melted.
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 25, 2021
Dressing;
1/3 cup fresh lime juice
1/2 t cumin
2 cloves garlic minced
a few dashes of Franks Red hot sauce
1/2 cup olive oil
Mix together all ingredients
3 carrots peeled and shredded
1 medium head green cabbage shredded
1 red bell pepper julienned
1 red onion julienned or small dice
1/2 cup chopped fresh cilantro
salt and pepper to taste
Add dressing to the cabbage mixture and season
Posted by Penny Moline. Posted In : Salads
June 25, 2021
onion diced 30 ounce
jalapeno diced 7 1/2 ounce
garlic minced 2 1/2 t
celery minced 2 1/2 oz
tomato coarse chopped 2 1/2 # ( number 10 can)
salt 2 1/2 T
sugar 2 1/2 T
olive oil 1 1/4 cup
cilantro chopped 1 oz
water 2 1/2 cup or as needed
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
June 25, 2021
4 ounce fresh baby spinach
1/2 cup chopped broccoli
1/2 a ripe avocado
1/4 cup blueberries
1/4 cup feta cheese crumbled
2-4 T dried cranberries
2-4 T roasted sunflower seed
salt and pepper to taste
Poppy Seed Ranch Dressing
1/2 cup plan Greek yogurt or sour cream
1/4 cup buttermilk
1.4 cup mayo
1 clove garlic
1/2 t lemon juice or white vinegar
1 t poppy seed
1/2 t dried parsley
1/2 t dried dill
1/4 t onion powder
1/4 t paprika
1/8 tsp garlic powder
salt and pepper to taste.
combine all ingredients for dressing.
Combine salad ingredients and serve dressing on the side.
Posted by Penny Moline. Posted In : Salads
June 25, 2021
Salsa;
5 vine ripened tomatoes about 2 pounds
2 serrano chilie peppers
1/2 onion chopped
1 clove garlic chopped
salt and pepper to taste
2 T vegetable oil
1/4 cup cilantro
Broil the tomatoes and serrano peppers on a foil lined baking sheet turnning occasionally until charred. Cool, then pulse the tomatoes, peppers and all ingredients in a food processer until chunky. set aside
Tortilla
6 slices bacon
1 cup masa harina
salt and pepper to taste
1 T vegetable oil
Cook the bacon, in a large non stick skillet over med heat until crisp. reserve bacon fat. finely chop bacon. Combine all but 1 T bacon with eh masa harina and salt and pepper. divide into 4 and roll each into a ball. then flatten into 4 inch disks.
cook tortillas in vegetable oil in a cast iron skillet . when done wrap in foil to keep warm
eggs;
2 T vegetable oil
4 large eggs
salt and pepper to taste
cotija cheese or queso fresco cheese
cilantro chopped for garnish.
Fry eggs in vegetable oil.
Spoon some of the prepared salsa onto 4 plates place a tortill on the plate and top with an egg. Add more salsa, top with cheese, cilantro and reserved bacon.
Posted by Penny Moline. Posted In : Breakfast
June 25, 2021
1/2 cup mashed avocado
1 1/2 T mayo
1 t fresh lime juice
2 t chopped canned chipotle chiles in adobo sauce
salt and pepper to taste
1/4 t cumin
1/4 t dried oregano
4 tortilla
1 1/2 cups or 4 ounces each pulled pork
1 cup shredded iceberg lettuce
1/4 cup salsa
Combine first 7 ingredients stirring well
warm tortilla and spread about 2 T avocado mixture over each tortilla. Add pulled pork ( can use pork slices too which is a great way to use up leftovers). Top with lettuce and salsa.
Posted by Penny Moline. Posted In : Entree
June 25, 2021
Orange glazed chicken I
1 cup honey
3/4 Cup cornstarch
4 cups orange juice
2 t lemon zest
2 T orange zest
3 minced Garlic cloves
2 small dice onion
Combine ingredients and marinated chicken in it.
Orange glazed Chicken II
1/2 cup orange juice
1/2 cup vegetable oil
1 t grated orange zest
1 t paprika
1 t ground mustard
salt and pepper to taste
4 skinless chicken breast
Mix ingredients together and marinate the chicken in a baking pan. bake chicken until 165 degrees
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 25, 2021
1 cup plain yogurt
2 T olive oil
2 cloves garlic minced
1/2 T dried oregano
1 medium lemon zested
salt and pepper to taste
1/4 bunch fresh parsley
3 to 4 chicken breast
combine ingredients to make marinate.
marinate for at least 30 minutes
grill or bake the chicken
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 25, 2021
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 t garlic powder
1 t yellow mustard
3/4 cup ketchup
3 t brown sugar
salt and pepper to taste
In a medium skillet brown ground beef, onions and green pepper drain off fat
stir in garlic powder, mustard, ketchup and brown sugar. mix thorougly
reduce heat and simmer for 30 minutes
season with salt and pepper
Posted by Penny Moline. Posted In : Entree
June 24, 2021
6 lbs lean pork
1/4 cup oil
2 large onions chopped
4 cloves garlic minced
1 T kosher salt
fresh ground pepper
1 T cumin
8 medium poblano chilies seeded and chopped
4 large jalapenos seeded and minced
2 large yellow bell peppers seeded and chopped
4 cups chicken stock
3 lbs fresh tomatillos husked removed
1 bunch cilantro leaves chopped
trim off excess fat from pork and cut into 2 inch squares. in a large stock pot over medium heat sear pork in oil until golden brown. remove pork and pour off excess oil. in same pot over medium heat add onions, garlic salt, pepper, and sauté until transparent. add cumin, pork and chicken stock and cook for 1/2 hour. Add poblanos, jalapenos, and bell peppers. puree tomatillos and cilantro in a blender. add them to the stock pot and cook 45 minutes to an hours. serve with beans and rice and garnish with cheddar cheese
Posted by Penny Moline. Posted In : Entree
June 24, 2021
2 T olive oil
1 T paprika
2 t dried oregano
salt and pepper to taste
2 pounds chicken cut into pieces
2 T olive oil divided
3 garlic cloves crushed
1 t red pepper flakes
2 cups uncooked short grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley chopped
1 quart chicken stock
2 lemons zested
2 T olive oil
1 onion chopped
1 red bell pepper chopped
1 pound chorizo sausage cut into chunks
1 pound shrimp peeled and deveined
may add clams, mussels as well and use chicken thighs whole instead of chicken breast
in a medium bowl mix together 2 T olive oil, paprika, oregano and salt and pepper. Stir in chicken pieces to coat. cover and refrigerate
heat 2 T olive oil in a large skilett or paella pan over med heat. stir in garlic and red pepper flakes and rice. cook stirring to coat rice with oil about 3 minutes. stir in saffron threads, bay leaf and parsley, chicken stock, and lemon zest. bring to a boil, cover and reduce heat to medium low and simmer 20 minute
meanwhile, heat 2 T olive oil in a separate skillet over medium heat. stir in marinated chicken add onion and cook about 5 minutes. add in bell pepper and sausage. stir in shrimp .adjust seasonings ( lemon juice, franks red hot,)
Posted by Penny Moline. Posted In : Entree
June 24, 2021
1/2 cup flour
1 T essence recipe follows
2 boneless skinless chicken breast
1 T olive oil
4 T butter
3 cups sliced mushrooms , cremini, oysters, shitake or whatever you have on hand
3/4 cup marsala
1 cup chicken stock
salt and pepper
chopped chives for garnish
in a shallow bowl combine flour and essence and stir to combine quickly dredge chicken breast in flour and shake to remove excess flour
heat oil in a large skillet over medium heat until very hot, but not smoking. add 1 T butter and cook chicken until golden on both sides. transfer to a plate and set aside. add 1 T butter then add mushrooms. cook until mushrooms are golden brown. add marsala and bring to a boil. when wine has reduced by half add chicken stock and cook for about 3 minutes or until sauce has thickened slightly. lower heat to medium and return the chicken breast to pan and cook until chicken is done. swirl in remaining butter and season to taste with salt and pepper. garnish with chopped chives and serve immediately.
essence by Emeril
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried leaf oregano
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 24, 2021
16 ounce package of linguine or other long pasta shape uncooked
olive oil or vegetable oil 3 T
1 cup snow peas
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 cup red, green, yellow bell peppers julienned
1 cup baby carrots julienned
1/2 cup shitake, morel, chanterelle, portabella or button mushrooms
fresh basil leaves
chervil minced optional
2 garlic cloves minced
1 cup parmesan cheese
cook pasta according package directions. drain. heat oil. add remaining ingredients except parmesan and saute over medium heat for 3 minutes. toss with pasta and sprinkle with fresh herbs..add parmesan and serve
Posted by Penny Moline. Posted In : Entree
June 24, 2021
ground beef 1 1/2 pounds
onions chopped 1 medium
vegetables, carrots, corn, peas 1 to 2 cups
potatoes diced 2 pounds
butter 8 T
Beef broth 1/2 cup
Worcestershire sauce 1 t
salt and pepper to taste
seasoning of choice to taste
peel and quarter the potatoes, and cook until tender
while potatoes are cooking melt 4 T of butter in a large frying pan. Sautee onions in butter until tender. if adding vegetables add carrots to onions, and then add vegetables according to cooking time. adding peas close to the end.
and reserve
add ground beef and saute until no longer pink. add salt and pepper to taste. add Worcestershire sauce and 1/;2 cup of beef stock cook uncovered over low heat for about 10 minutes. add more broth if needed
mash potatoes add butter and milk or cream ( I add a either cream cheese or sour cream to my mashed potatoes)
season with salt and pepper
Add vegetables back into sautee pan with beef and make sure to combine them. Place the beef and vegetables in a prepared baking dish and distribute mashed potatoes on top. Rough up the potatoes with a fork so that there are peaks that will brown nicely
bake in a 400 degree oven about 30 minutes
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
