June 24, 2021
cream together
2 cups butter
2 cups sugar
3 cups brown sugar
1 1/3 cup peanut butter
add
4 eggs
2 tsp soda
2 tsp vanilla
then add
4 cups flour
4 cups oatmeal
spread in large greased cookie sheet leaving 1 inch to spread
bake 20 minutes at 350. Top with peanut butter
When cool frost with chocolate icing
Chocolate icing
8 ounces butter, melted ( very important)
6 cups powered sugar
1 T vanilla
1/2 cup milk
frost cool peanut butter bars with icing and enjoy
Posted by Penny Moline. Posted In : Desserts
June 10, 2021
8 ounce package of sliced mushrooms
2 T butter melted
6 skinned and boned chicken breast
1/2 cup all purpose flour
1/3 cup butter
3/4 cup Marsala
1/2 cup chicken broth
salt and pepper to taste
1/2 cup mozzarella shredded
1/2 cup parmesan cheese shredded
2 green onions sliced
cook mushrooms in butter and set aside. pound out chicken breast until flattened
dredge chicken in flour cook in butter until golden brown. place in a prepared baking dish that is greased.. reserve pan drippings. sprinkle chicken with mushrooms
add wine and broth to skillet. bring to a boil then turn to a simmer uncovered about 10 minutes stirring often. add pepper and salt pour over chicken. sprinkle with cheese and green onions and bake in a 400 degree oven for 20 - 30 minutes.
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 10, 2021
1 large onion cut into 1/4 inch slices
1 1/4 cup all purpose flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs
salt and pepper to taste
oil to fry in
heat oil to 365 degrees
sperate the onion rings and set aside
in a small bowl combine flour, baking powder and salt. Dip all of the onion rings in the flour mixture and set aside
whisk egg, and milk into the flour and dip the onions into it then into the bread crumbs
Fry until golden
Posted by Penny Moline. Posted In : Vegetables
June 10, 2021
2 large boneless chicken breasts
1 large pineapple cut into chunks
2 large bell peppers cut into chunks
1 large onion cut into chunks
12 strips of bacon
Sause
1 1/2 cups pineapple juice
1 1/2 T cornstarch
1/2 cup brown sugar
2 T soy sauce
salt and pepper
6 long skewers
to make the sauce combine all ingredients in a sauce pan and bring to a boil. reduce heat to minute and simmer for 2 minutes set aside until ready to use
Thread the skewers. Weave bacon around each piece of chicken and pineapple, and bell pepper and onion brush with oil and grill. Serve with the dipping sauce.
Posted by Penny Moline. Posted In : Entree
June 10, 2021
12 ounces of boneless sirloin trimmed
1/4 t kosher salt
1/8 t black pepper
2 T vegetable oil
2 T fresh made or store bought pesto
1 baguette split in half horizontally
1 cup packed baby arugula
3 red onion slices
2 tomatoes , sliced thinly
heat a grill, sprinkle the steak with salt and pepper grill until desired doneness ( I like med rare)
combine may and pesto and spread on bread
finish with thin slices of steak, and vegetables
Posted by Penny Moline. Posted In : Sandwiches
June 4, 2021
4 boneless pork chops
salt and pepper
1/2 cup all purpose flour with 1 t salt
2 large eggs, lightly beaten
3/4 cup plain bread crumbs
oil for frying
pound out porkchops and salt and pepper
do a standard breading dip pork chop in flour-egg-bread crumbs
use enough oil to fry the porkchops.
Serve with home made spatzle
4 cups all purpose flour
1/2 t salt
4 large eggs
1 1/4 cup milk or water
add flour and salt in a stand mixer. with a dough hook make a well in the bowl of the mixer and pour the eggs in it
add milk and knead on the mixer for about 15 minutes
bring 2 qts of lightly salted water to a boil then reduce it to a simmer. Use a spätzle maker of your choice. We use a perforated pan over water. cook until the spätzle float and put them into ice water to stop the cooking
I like to add butter to a skillet and fry the spatzel before serving.
Posted by Penny Moline. Posted In : Entree
June 4, 2021
LAVASH BREAD
COOKED AND CHOPPED CHICKEN
HUMUS AS NEEDED
TZATZIKE AS NEEDED
FALAFEL SMASHED
LETTUCE SHREDDED
CUCUMBERS SLICED
KALAMATA OLIVES CHOPPED
SLICED PEPPERONCINI PEPPERS
CHILI SAUCE
FETA CHEESE
Spread a thin layer of humus over the lavash bread, add a layer of tzatziki on top, add chili sauce to desired level of spice
add meet and falafel in vertical lines
top with veggies and cheese
roll up and enjoy :)
Posted by Penny Moline. Posted In : Sandwiches
June 4, 2021
8 TORTILLA
12 LARGE EGGS
1/2 CUP MILK
1/2 t SALT
1 CUP SHREDDED CHEESE
1/2 POUD SAUSAGE, BROWNED AND CRUMBLED
CHEESE SAUCE
2 T BUTTER
2 T FLOUR
2 CUPS MILK
1/2 CUP SALSA VERDE
1/2 t GARLIC POWDER
1/4 t CHILI POWDER
1/4 t CUMIN
1/2 CUP CHEDDAR CHEESE SHREDDED
TOPPINGS
1 CUP CHEDDAR CHEESE SHREDDED
5 STRIPS OF COOKED AND CRUMBLED BACON
1/2 CUP DICED AVOCADO
3 STALKS GREEN ONIONS THINLY SLICED
1/2 CUP GRAPE OR DICED TOMATOES
PREHEAT OVEN TO 350
IN A LARGE BOWL WHISK EGGS AND MILK, ADD SALT POUR INTO A GREASED LARGE SKILLET AND COOK UNTIL SCRAMBLED ADD SAUSAGE
MAKE SAUCE BY MELTING BUTTER AND WHISKING IN FLOUR AFTER A FEW MINUTES ADD MILK AND CHEESE ADD SALSA
COOK UNTIL SMOOTH
SPREAD 1/2 CUP OF CHEESE SAUCE IN BAKING DISH
LAY OUT THE TORTILLA AND PLACE EGG MIXTURE IN THEM. ROLL UP AND PLACE SEAM SIDE DOWN IN PREPARED BAKING DISH ON THE CHEESE SAUCE.
POUR THE REAMINNG CHEESE SAUCE OVER THE FINISHED TORTILLAS. BAKE FOR 20-25 MINUTES UNTIL BUBBLY ADD TOPPINGS AND SERVE
Posted by Penny Moline. Posted In : Breakfast
June 4, 2021
1/4 CUP KOSHER SALT
1 t CORNSTARCH
5 t CAYENNE PEPPER
5 t GARLIC SALT
4 t GROUND PEPPER
1T CHILI POWDER
2 1/2 t CELERY SALT
2 t GROUND BASIL
1 1/2 t GRPIMD SAGE
2 t GROUND MUSTARD
1 t ONION SALT
1/2 t GROUND OREGANO
1/2 t GROUND THYME
Posted by Penny Moline. Posted In : Marinades and Rubs
June 4, 2021
1 18 OUNCE BOX OF SEAPACK POPCORN SHRIMP
1 T OF YOUR FAVORITE CREOLE SEASONING ( RECIPE FOLLOWS)
REMOULADE SAUCE
1/2 CUP MAYO
2 T HORSERADISH
1 t MINCED GARLIC
2 t RELISH
1/2 t CAYENNE PEPPER OR MORE IF YOU LIKE IT SPICY
1 T SOY SAUCE
1 T FRESH SQUEESED LIME
ASSEMBLY
4 FRENCH ROLLS, SPLIT AND HINGED
4 T BUTTER MELTED
1 t MINCED GARLIC
1 1/2 CUPS SHREDDED LETTUCE
CHOPPED TOMATOES IF DESIRED
CHOPPED ONION IF DESIRED
COOK SHRIMP ACCORDING TO PACKAGE
COMBINE INGREDIENTS FOR ROMOULADE SAUCE AND SET ASIDE
COMBINE BUTTER AND GARLIC AND SPREAD ON ROLLS AND PLACE IN THE OVEN TO HEAT UP 3-5 MINUTES TO WARM
PLACE LETTUCE ON EACH ROLL FOLLOWED BY SHRIMP, AND DRIZZLE WITH REMOULADE SAUCE. SPRINKLE WITH ADDITIONAL CREOLE SEASONING, SERVE WITH FRESH LIME WEDGES
EMERILS ESSENCES CREOLE SEASONING
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
1 T DRIED THYME
COMBINE ALL INGREDIENTS AND STORE IN AN AIR TIGHT JAR
Posted by Penny Moline. Posted In : Sandwiches
June 4, 2021
2 T BUTTER
4 LARGE ONIONS SLICED THIN
SALT AND PEPPER TO TASTE
2 t FRESH CHOPPED THYME DIVIDED
2 T WHITE WINE, OR SHERRY OR BALSAMIC VINEGAR
2 GLOVES GARLIC MINCED
1/2 CUP BEEF BROTH OR STOCK DIVIDED
1 T OLIVE OIL
4 CHICKEN BREAST SKINLESS
2 t GARLIC POWDER
1 t GROUND THYME
1 CUP GRUYERE CHEESE OR MOZZARELLA CHEESE
4 T GRATED PARMESAN CHEESE
PREHEAT OVEN TO 400
GREASE A 9X12 INCH PAN
MELT BUTTER IN A LARGE SKILLET, ADD ONIONS AND SEASON WITH SALT AND PEPPER AND 1/2 OF THE FRESH THYME AND GARLIC COOK UNTIL ONIONS ARE CARAMELIZED AND JAMMY. ADD STOCK AS NEEDED.
POUR IN WINE/ACID
ADJUST SEASONING.
CUT CHICKEN BREAST IN HALF HORIZONTALLY TO CREATE POCKETS. SEASON CHICKEN WITH SALT AND PEPPER GARLIC POWDER AND GOUND THYME
SPOON IN 1 -2 T OF CARAMELIZED ONIONS TO EACH POCKET. STUFF THE BREAST WITH CHEES AND SEAL WITH A TOOTHPICK
TRANSFER THE REMAINING ONIONS TO THE PREPARED BAKING DISH. MIX REMAINING BROTH SET ASIDE
SEAR THE CHICKEN IN THE HOT SKILLET WITH OIL UNTIL GOLDEN
PLACE THE CHICKEN ON THE ONIONS AND COOK UNTIL FULLY DONE 165.
MAY ADD MORE CHEESE OVER THE CHICKEN AND COOK UNTIL BUBBLY
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 4, 2021
2 T BALSAMIC VINEGAR
1 1/2 T SUNDRIED TOMATOES OIL
1 T CHOPPED AND DRAINED SUN DRIED TOMATOES
SALT AND PEPPER TO TASTE
4 CUPS SHREDDED COOKED CHICKEN BREAST
1 CUP CHOPPED TOMATO
1/2 CUP GRATED ASIAGO CHEESE
1/4 CUPCHOPPED FRESH BASIL
6 PITAS
3 CUPS BABY MIXED GREENS
COMBINE FIRST FIVE INGREDIENTS IN A LARGE BOWL, STIR IN CHICKEN, TOMATOES, CHEESE AND BASIL.
LINE PITAS WITH MIXED GREENS AND TOP WITH CHICKEN MIXTURE
Posted by Penny Moline. Posted In : Sandwiches
June 4, 2021
1/4 CUP SOY SAUCE
2 T TOASTED SESAME OIL
1/4 CUP WHITE VINEGAR
1/4 CUP OLIVE OIL
1 TSP SUGAR
WILL KEEP FOR UP TO 3 WEEKS, USE ON NOODLES, ASIAN SLAWS, CHOPPED SALADS, STEAMED VEGETABLES
FINISH WITH A SPRINKLE OF FRESH SESAME SEEDS AND SLICED GREEN ONIONS
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
June 4, 2021
1 8 OUNCE BEEF SIRLOIN STEAK 1/2 INCH THICK
BALSAMIC VINAIGRETTE
1 LARGE RED PEPPER CUT INTO 2 INCH STRIPS
1/2 POUND FRESH ASPARAGUS SPEARS CLEANED
1 T OLIVE OIL
MIXED SALAD GREENS
BLUE CHEESE TO TASTE
MARINATE THE CHICKEN IN BALSAMIC VINAGARETTE
GRILL MEAT AND VEGETABLES
SLICE MEAT AFTER RESTING MEAT FOR 10 MINUTES
TOP GREENS WITH STEAK SLICES AND VEGETABLES
ADD BLUE CHEESE TO TASTE
Posted by Penny Moline. Posted In : Salads
June 4, 2021
SOUVLAKI
LEMON JUICE 3 T
OREGANO 1 1/2 t
OLIVE OIL AS NEEDED
SALT AND PEPPER TO TASTE
GARLIC MINCED 4 GLOVES
CHICKEN BREAST CUT INTO 1/2 INCH SLICES
ZUCCHINI 1/2 INCH THICK SLICES
COMBINE FIRST FIVE INGREDIENTS, MARINATE FOR 30 MINUTES AND TREAD CHICKEN AND ZUCCHINI ON SKEWERS
GRILL MARK AND BAKE TO FINISH
TZATZIKI SAUCE
CUCUMBER PEELED AND SEEDED SHREDDED
PLAIN YOGURT 1/2 CUP
LEMON JUICE 1 T
SALT AND PEPPER TOTASTE
GARLIC MINCED
DILL OPTIONAL
COMBINE INGREDIENTS IN A BLENDER AND BLEND UNTIL SMOOTH
Posted by Penny Moline. Posted In : Chicken, poultry and such
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
