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!

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!

Water, boiling 1 3/4 cup
Oats 1 cup

Brown sugar 1 cup
Sugar 1 cup
Butter 1/2 cup
Eggs 2 each
Flour 1 3/4 cup
Cocoa 1 T
Soda 1 t
Salt 1/2 t
Chocolate chips 16 oz

Combine oats and water and let stand
Cream sugar, butter and eggs
Combine flour, cocoa, soda, salt and mix
Mix cream mixture and dry mixture.
Add oats and 1/2 of chocolate chips to combine
Pour batter in greased pan and add 1/2 chips to the top of cake
Bake 350 for 40 minutes

Serve with whipped cream

This is a small recipe, for the full sheet pan you will need to times this by 5

Cream Cheese 8 ounces
Butter 2 Tablespoons
Powdered Sugar 3 cups
Vanilla 1 tsp

Nuts 1/2 cup these are optional

Cream together cream cheese and butter, add powdered sugar and vanilla

sugar 2 pounds 8 ounce
oil 3 and 3/4 cup
Eggs 11 each
Pastry Flour 1 pound 12 ounce
Bread Flour 8 ounces
Baking powder 1 Tablespoon plus 1 teaspoon
Baking soda 2 Tablespoons
Salt 1 Tablespoon
Cinnamon 2 Tablespoons
Carrots, ground 2 pounds 12 ounces
walnuts, chopped optional 1 and 1/2 cup

Cream together first three ingredients, stift together dry ingredients, fold into cream mixture, Fold carrots and walnuts into cake mixture and bake at 350 until a toothpick comes out clean.

See Cream Cheese Frosting

Crust:

1 1/2 cup plus 2 Tablespoon flour
3 Tablespoon sugar
1/2 teaspoon salt
8 tablespoon butter
2 tablespoon shorteneing
3 tablespoon ice water

Combine sugar,salt in large mixing bowl, add butter and shortening using a pastry cutter.
Work until course crumbs.
Add water and refrigerate for at least one hour

Fruit filling:

Seasonal fruit can use, apples, peaches, apricots, etc.
1/2 cup sugar plus 1 tablespoon for garnish on crust
2 Tablespoon cornstarch
1 teaspoon lemon juice
Combine fruit, sugar, cornstarch, and lemon juice toss gently.

Free form one large tart or indivual galettes.  Bake 375 until golden.

1/2 cup semi sweet chocolate chips ( optional)

2 cups heavy cream
1/4 cup sugar ( I like to use both brown and granulated sugar)
1 pinch salt
2 teaspoon vanilla
5 egg yolks

4 tablespoons white sugar

preheat oven to 350

Place 2 tablespoons melted chocolate if desired into each ramekin
Heat Cream
Mix together the egg yolks, sugar until well combined.
Gradually stir in hot cream, salt and vanilla. 
Strain mixture
Divide the custard into ramekins and bake in a hot water bath until custard is just set.
Cool then refrigerate
To finish, dab any moisture from the tops of the custard.  Sprinkle with an even layer of sugar, use a kitchen torch or your ovens broil to carmelize the tops.

1 package chocolate cake mix
1 package chocolate pudding mix
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
3 eggs
1/2 cup chocolate chips
1 teaspoon dried lavender ( may use fresh)

preheat oven to 350.  Grease and flour cake pan.  In a large bowl mix cake mix, pudding mix, vegetable oil,, rum and water.  Add eggs and lavender.  Do not over mix.   Pour into prepared pan.  Cool

Serve with Lavender whipped cream

1 cup heavy cream
3 teaspoons lavender
powdered sugar to taste
lavender for garnish

1 tablespoon thyme
1 tablespoon savory
1 tablespoon lavender
1/2 tablespoon rosemary
1 tablespoon basil
1/2 tablespoon sage

Mix together

4 tablespoons butter
6 tablespoons honey
1 tablespoon lavender, crushed with a mortar and pestle
1/4 cup white wine
1 tablespoon lemon juice

Place all ingredients in sauce pan over moderate heat, reduce by 1/3 to create a sauce.  When cooled slightly brush on a salmon filet.

Grill or bake until done

2 teaspoon yeast
3/4 cup plus 2 Tablespoon lukewarm water
2 cups flour
2 tablespoons olive oil
1/2 teapoon salt
1 to 2 tesapoon lavender (depending on taste)

In a bowl comine, yeast, 1/4 cup warm water. 
Let stand
Add flour
Add 1/2 cup water plus 2 tablespoons olive oil, salt and lavender
knead until smooth
place in an oiled bowl and cover with plastic wrap.
let rise 45 minutes
On a floured surface divide the dough and form into balls. 
Roll out dough
Add your favorite pizza toppings

6 cups water
1 3/4 cups sugar
1/4 cup dried lavender flower or 1/3 cup fresh lavender flowers
1 teaspoon lemon zest
1 cup fresh squeesed lemon juice
Lemon slices for garnish

combine 2 cups water, sugar. lavender and lemon zest in saucepan.  Bring to a boil and deduce heat and simmer, stirring until sugar dissolves.  Remove from heat and let syrup stand for 10 minutes.  Strain sauce and sicard lavender flowers.  In a large pitcher, stir syrup, lemon juice and remaining 4 cups of water.  Serve over ice with lemon.

Powdered sugar as needed
Coconut Chopped fine, and toasted 4 ounces
Milk 10 ounces
Sugar 10 ounces
Egg yolks 3 1/2 ounces
Cornstarch 1 ounce
Lemon juice 4 1/2 ounces
Lemon Zest blanched 1 ounce
Egg Whites 10 ounces

Combine milk with half of the sugar, Make a liaison with yolks, cornstarch. and remaining sugar.  Temper the liaison and add milk to the mixture.  Bring to a boil, and add lemon juice and zest.  Prepare a soft merinque with egg whites and powdered sugar.  Fold into the above mixture and immediately pipe out into a glass.  Refrigerate or freeze until needed. 
Top with toasted coconut.

Potatoes, red about 2 1/2 pound
Olive oil 1 ounce
Garlic minced 1 teaspoon to 1 Tablespoon depending on your preference
Thyme, Parsley or any fresh herb on hand.
sea salt to taste
fresh pepper to taste.

Scrub potatoes, cut if necessary into quarters. If potatoes are small leave whole.
Combine oil, garlic and fresh herbs in a bowl.  Roll the potaotes in the mixture until evely coated.
Bake on a sheet pan at 375 until tender.

Served with Tangerine Glazed Ham, Asparagus with citrus vinaigrette, Grape and Blue cheese truffles, and lemon mousse

2 bunches asparagus, trimmed
juice and zest of 1 orange
juice and zest of 1 lime
juice and zest of1 lemon
1 tablespoon dijon mustard
Salt and pepper
1/4 cup oil
Fresh mint for garnish

whisk the citrus juices, zest, mustard, salt and pepper together.  Drizzle in oil until vinaigrette thickens.
Arrange asparagus on a sheet pan.  Drizzle with 1/2 the vinaigrette over the asparagus.and roast in oven until just crisp tender.
Place the spears on a serving platter and pour remaining vinaigrette over the hot asparagus.
Garnish with slices of citrus and mint.


Served with Tangerine glazed Ham, Sea Salt roasted potatoes, Lemon mousse and Grape and Blue cheese truffles

2 Tangerines cut into thin circles
2 cups fresh tangerine juice ( about 8 tangerines
juice of 1 lemon
2 sticks butter
2 cups light brown sugar
1 cup water
2 cloves
1 cinnamon stick

In medium sauce pan add all of the ingredients and simmer over medium heat until it becomes the consistency of a syrupy glaze, about 20 minutes
Score the outside of a ham into 2 inch diamonds shape with a sharp knife.
Season with salt and pepper.
Chop 6 to 7 leaves of sage and mix with 1/4 cup olive oil.
Form paste and slather the outside of the ham with the mixture
Place ham in a large roasting pan.  Pour glaze over the ham and arrange the tangerines and whole sage leaves over the ham.
Tent with foil and roast 275 degrees until heated through and tangerines are caramelized.

Oranges may be used instead of tangerines.


Did a class at Rudy's called A Chef's Easter Supper... the menu was Grape and Blue Cheese Truffles, Fresh Tangerine Glazed Ham, Asparagus and Citrus vinaigrette, Sea Salt and Herb Roated potatoes, and Dessert:  Lemon Mouse

4 ounce cream cheese softened
4 to 8 ounce blue cheese softened
1 bunch seedless grapes, about 2 pounds
1 cup pistachios, ground

Mash the cream cheese and blue cheese together in a bowl until combined.
Grab a bit of cheese in on hand, a grape in the other.  Put the two together and roll the grape in your hands until covered wiith cheese.  Roll the cheese covered grape in the ground pistachios.  chill until ready to serve.


Hint... if you don't like blue cheese, use only cream cheese..

Did this recipe at Rudy's with Fresh Tangerine Glazed Ham, Asparagus with citrus vinaigrette, Sea Salt and Herb Roasted Potatoes, and Lemon mousse