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!

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

10 LB BUTTER
7 1/2 LB SUGAR
42 EGGS
2 1/4 GAL PEANUT BUTTER
10 LB FLOUR
10 LB ROLLED OATS
1/2 CUP SODA
1/4 CUP SALT
1 CUP VANILLA

IF POSSIBLE MIX TOGETHER BUTTER, SUGAR, PEANUT BUTTER AND OATS OVER NIGHT.
WEIGHT INTO 5 LB BUNCHES, PAT INTO FULL SHEET TRAYS, BAKE UNTIL LIGHT GOLDEN BROWN
WHILE STILL WARM, SPREAD WITH 3 3/4 GALLON WHIPPED PEANUT BUTTER
ICE WITH FUDGE ICING
CUT INTO SQUARES

1/2 CUP BUTTER SOFTENED
1/2 CUP SHORTENING
1 1/2 CUP WHITE SUGAR
2 EGGS
2 tsp VANILLA
2 3/4 CUP FLOUR
2 tsp CREAM OF TARTAR
1 tsp BAKING SODA
1/4 tsp SALT

2 TBSP WHITE SUGAR
2 tsp CINNAMON

PREHEAT OVEN TO 400
CREAM TOGETHER BUTTER, SHORTENING, 1 1/2 CUP SUGAR, EGGS AND VANILLA
BLEND IN FLOUR, CREAM OF TARTAR, SODA AND SALT
SHAPE DOUGH BY ROUNDED SPOON FULS INTO BALLS
MIX 2 T SUGAR AND 2 tsp CINNAMON
ROLL BALLS OF DOUGH IN SUGAR CINNAMON MIXTURE
BAKE 8 TO 10 MINUTES

BREAD FLOUR 8 OZ
CAKE FLOUR 8 OZ
SUGAR 2 OZ
SALT .5 OZ
EGGS 12 OZ
MILK 2 LBS
BUTTER 5 OZ

MIX FLOUR AND SUGAR AND SALT IN A BOWL
ADD EGGS AND ENOUGH MILK TO MAKE SOFT PASTE
MIX UNTIL LUMP FREE
GRADUALLY MIX IN MILK AND OIL
LET BATTER REST 1 HOUR.

FLOUR 1 LB 4 OZ
SALT 1 t
BAKING POWDER 2 T

EGG YOLKS, BEATEN 6 EA
MILK 1 1/2 PINT
MELTED BUTTER 8 OZ
EGG WHITES 6 EA
SUGAR 2 OZ

SIFT TOGETHER DRY INGREDIENTS
COMBINE LIQUID INGREDIENTS
ADD LIQUID TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
BEAT EGG WHITES TO SOFT PEAKS
ADD SUGAR AND BEAT UNTIL STIFF PEAKS
FOLD EGG WHITES INTO THE BATTER
POUR ENOUGH BATTER ONTO A LIGHLY GREASED PREHEATED WAFFLE IRON

SMALLER RECIPE IN QUICKBREADS


FLOUR 3 LB 12 OZ
SUGAR 6 OZ
SALT 1 T
BAKING POWDER 2 1/4 OZ
BAKING SODA 1.25 OZ

EGGS BEATEN 12 EA
BUTTERMILK 3 QTS
MELTED BUTTER OR OIL 12 OZ

SIFT TOGETHER DRY INGREDIENTS

COMBINE LIQUID INGREDIENTS TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
GRIDDLE THE PANCAKES UNTIL THE TOPS ARE FULL OF BUBBLES AND BEGIN TO LOOK DRY
AND THE BOTTOMS ARE GOLDEN
TURN AND BROWN ON THE OTHER SIDE
REMOVE FROM THE GRIDDLE AND SERVE

OVER MIXING CAUSES THOUGHNESS BY DEVELOPING THE GLUTEN IN FLOUR

1 cup semi sweet chocolate bits or 6 squares baking chocolate
4 Tablespoons strong coffee
1 tablespoon butter softened
4 Egg yolks
4 Egg whites
3/4 cup sugar
1/4 cup orange liqueur, rum or strained orange juice
pinch of salt

Place chocolate and coffee in a stainless steel bowl over simmering water. melt slowly
Place egg yolks in a mixing bowl and beat with a wire whip while slowly adding sugar in a thin stream
Continue beating until mixture is thick, pale and forms a slowly dissolving ribbon
Beat in the liqueur or other liquid and set bowl in a pan of simmering water.  Beat for 4 to 5 minutes until foamy and warm.
Remove bowl from hot water and set in ice water to cool, then beat with a wire whisk until it again falls into ribbons.
Stir the chocolate until smooth.  Gradually beat the softened butter into the chocolate.
Beat the chocolate and butter into the yolks and sugar
Beat the egg white until soft peaks
Stir 1/4 of the egg whites into the chocolate mixture
Fold in the other egg whites gently.

Pass with a Creme Chantilly

1 Cup chilled heavy cream
2 Tablespoons confectioners sugar
1 to 2 Tablespoons liqueur or 1 teaspoon vanilla

Pour into a chilled bowl and beat slowly until cream begins to foam, Gently add sugar and flavoring.

3 to 4 ounces of lean bacon
2 1/2 to 3 pounds cut up frying chicken
Oil and or butter for frying/sauteing
1/4 cup brandy
3 cups red wine
chicken stock 1 to 2 cups
1 Tablespoon tomato paste
2 cloves garlic mashed
1/4 teaspoon thyme
1 bay leaf
1/2 pound fresh mushrooms
12 to 24 small white onions
roux as needed

Cut bacon into 1 inch long sticks about 1/4 inch across.  Simmer for 10 minute in 2 quarts of water, drain, rinse in cold water and dry.
Saute in butter or oil.  When bacon is browned, remove to a side dish leaving the fat in the pan.
Dredge chicken in flour seasoned with salt and pepper.
Heat oil in a brasing pan, and brown chicken.
Add Brandy and ignite, when flame dies, add garlic, wine and stock.
Bring to a boil and reduce to a simmer
cook until the chicken is tender
While the chicken is cooking drop the onions into boiling water, let boil for 1 minute.
Drain and the skin should fall right off.
Heat butter or oil in a frying pan add onions and toss for several mintues until lightly browned.
Add water to halfway up onoons and 1/4 to 1/2 teaspoon salt.  
Cover pan and simmer slowly for 25 to 30 minutes

Cut mushrooms into quarters, heat butter in a frying pan, saute till lighly brown.

Roux
3 Tablespoon flour
3 tablespoon butter
cook until it has lost the starch flavor

Remove chicken from the pan and adjust sauce with roux.  Bring to a simmer stirring and simmer for a minute or two until the sauce has thickened.
Add onions and mushrooms and continue to simmer to blend flavors
Add the chicken back to the sauce and baste with the sauce
Cover and simmer slowly until the chicken is hot.
Serve from a casserole or arrange on a hot platter and decorate with a sprig of parsley.

Accompany with potatoes, rice, or noodles and a green salad with hot french bread. 

Did this recipe at Rudy's a Cooks paradice served with mashed potatoes, Salade Verte and Mousseline Au Chocolat
Easy Classic French Cooking.

Vinaigrette:

1 to 2 Tablespoons wine vinegar or a combination of vinegar and lemon juice
1/8 teaspoon salt
Optional 1/4 to 1/2 teaspoon  dijon mustard
6 to 8 Tablespoon olive oil
Fresh ground pepper
can add 1 tablespoons of minced shallots or scallions, or dried herbs such as tarragon or basil
Either make the dressing in your empty salad bowl, or place in a jar and shake vigorously to blend.

Salad Verte:
1/2 cup vinaigrette
2 1/2 to 3 quarts salad greens washed and dried
fresh herbs, parsley, chives, chervil, tarragon or basil or a mixture

butter 1 cup melted
graham cracker crumbs 2 cups
powdered sugar 2 cups
peanut butter 1 cup
semisweet chocolate chips 1 1/2 cups
peanut butter 4 tablespoons

In medium bowl mix together butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended.  Press into the bottom of a 9 by 14 pan.

In metal bowl over simmering water or in a microwaveable safe bowl melt the chocolate chips and peanut butter, stirring until smooth.  Spread over crust and refridgerate at least one hour before cutting into squares.

butter 1/2 cup
cocoa powder 1/4 cup
brown sugar 1 cup
vanilla 1 tsp
eggs 2 large
cornstarch 1/4 cup
salt 1/2 tsp
chocolate chips or dark chocolate pieces 1 cup
macademia nuts, or walnuts 1/2 cup  optional



preheat oven to 350 and lightly grease a 8 by 8 baking pan
in sauce pan melt butter add cocoa powder
mix in brown sugar, eggs and vanilla
add corn starch and mix well
stir in chocolate pieces
pour into prepared pan and bake for 30 minute or until done
cool

Frosting
butter softened 1/2 cup
cream cheese 1 (3 ounce) package
powdered sugar 2 1/2 cups
mint or vanilla extract 1 teaspoon

Mix butter and cream cheese until fluffy, add powdered sugar and extract frost cooled brownie.

walnuts chopped 1 1/2 pounds
sugar, granulated 1 cup
cinnamon 1/2 teaspoon
cloves ground 1/3 teaspoon
fillo dough sheets 33 each
butter softened 1 cup


Combine and mix
Brush a 12 x 17 baking pan with butter
place six buttered fillo dough sheets on bottom
Sprinkle with 1/3 the walnut mixture, place 6 more buttered fillo sheets on top
sprinkle with 1/3 the walnut mixture, place 6 more sheets and the rest of walnut mixture
put another 15 sheets on top and brush with remaining butter

Syrup
sugar 2 cups
honey 1 cup
water 2 cups
lemon peel 1 each

combine and cook.  Cool and pour over baklava
Note:  with sharp knife, score fillo into 1 1/2 inch pieces bake at 350 for 45 mintue to one hour

Cream cheese 1 1/2 pounds
Ranch dressing 1 cup
celery salt 1 1/2 teaspoon
garlic powder 1/2 teaspoon
onion powder 1/2 teaspoon
onion minced 1/2 cup
tabasco to taste
worcestershire to taste
cheddar cheese greated small 1/4 cup

Combine ingredients, check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
can be coated with chopped nut, i.e. almonds, walnuts, and/or fresh herbs i.e. parsley

Serve with crackers.

1 package spice cake mix
1 can (15 ounces) pumpkin
3 ea eggs
1/3 cup vegetable oil
1/3 cup water

Pumpkin cream cheese frosting
1 pound cream cheese
pumpkin puree 3 tablespoons
Powdered sugar 2 cups

blend cake mix, pumpking, eggs, oil and water in mixer until moistened.  medium speed for 2 minutes
pour into paper lined muffin cups filling 3/4 full
bake at 350 18 to 25 minutes

Frosting
add softened cream cheese to mixer and mix 3 to 5 minutes add pumpkin puree, and slowly add powdered sugar
mix until fluffy

 
Salad Greens 3 pounds
celery cut on bias 2 cups
green onions cut on bias 1 cup
bean sprouts 2 cups

Won Ton's 6 ounce
Sesame seed dressing (recipe follows)

Optional shredded pork

Prepare salad greens, cut vegetables
Fry wontons and crumble toss with salad

Use sesame seed dressing as desired

Dressing
Salad oil 3/4 cup
peanut oil 2 Tablespoons
sesame seed oil 2 tablespoon
soy sauce 2 tablespoon
rice vinegar 1/4 cup
sugar 1 tablespoon
salt and pepper to taste.

add soy sauce, rice vinegar, sugar, salt and pepper and drizzle in oil check seasoning.

Set up for each salad...
lettuce 4 1/2 ounces
Turkey sliced or cubes 1 ounce
Ham sliced or cubes1 ounce
Cheddar cheese sliced, grated, or cubed
Swiss cheese sliced, grated or cubed
Cherry tomato 1 1/2 each
olives 3 each
Beets, pickled 2 each
cucumber 3 rounds
egg 1/2 each

Apply for each salad

one salad:
lettuce 4 ounce
chicken or turkey cooked and sliced 2 ounces
bacon chopped cooked crisp 1/2 ounce
egg hard boiled 1 egg
tomatoes wedges 2 each
black ovlies sliced 1 Tablespoon
Green onion 1 Tablespoon
avacado 1/4
blue cheese 1 Tablespoon

Serve with blue cheese dressing

Broccoli florets 2 pounds
red onions, sliced 1/2 cup
bacon, chopped/crisp 12 slices
raisins 1/2 cup
mayonnaise 1 cup
vinegar 2 tablespoons
Sugar 1/4 cup
Steam broccoli for one minute and shock for color, then chill
Combine broccoli, onion, bacon, and raisins and toss together
Combine mayonnaise, vinegar and sugar toss together with the broccoli and allow to marinate

Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste

Peel russet potatoes, and cut into same size cubes.  Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly. 
Cook until fork tender then drain.  Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replace with a whip attachment.
Beat in the butter and add the cream
Add milk if necessary to bring to proper consistancy.  They should be moist, and not runny.
Add salt and pepper to taste.
Whip until potatoes are light and fluffy... do not over whip.

You can add any of the following to the potatoes
 add sour cream,
add grated cheddar cheese
add 8 ounces cream cheese

variation I
simmer 2 to 8 peeled garlic cloves with the potatoes, and puree with the potatoes

or
variation II
roast the garlic in the oven at 350 until soft, peel and add to potatoes.

Bread cubes 2 pounds( good time to use up all your left over bread, just cut into cubes)
Celery chopped 2 cups
Onion diced 2 large
walnuts chopped 1 cup
butter 1 1/2 cup melted
parsley chopped 1/4 cup
salt and pepper to taste
poultry seasoning 1 tablespoon
sage 1/2 teaspoon
garlic if desired 2 tsp
chicken stock up to 1 1/2 quart depending on if you like a moist dressing or a dryer one.  I use about 1 quart of stock.
you can also use water if you have a vegetarian that will not eat dresssing with chicken stock. 

saute onion, celery and garlic in 1/4 cup butter until soft, add remaining butter and melt
pour over bread.
Add seasoning and mix
Add stock

Bake at 350 for 1 hour.

lemon peel 1 tsp
lemon juice
milk 1/3 cup
butter softened 1/2 cup
all purpose  flour 1 3/4
sugar 1 cup
egg 1
baking powder 1 tsp
baking soda 1/4 tsp

Lemon juice 2 Tablespoon

Stir the 2 tsp lemon inot milk and let stand for 5 minutes
Beat the butter, and sugar
Add egg
Add 1/2 the flour
Add baking powder
Add baking soda
Add lemon peel,
Add milk
Add remaining Flour and mix until combined

Drop rounded teaspoons of cookie dough on baking sheet.
Bake 350 until lightly golden

Stir 2 Tablespoons lemon juice with powdered sugar to form glaze
Brush on warm cookies.