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!

red or green peppers 2 pounds
onions 1 pound
cucumber seeded 1 1/2 pound
tomato 1 1/2 pound
parsley minced 1 bunch
tabouleh and spices in box 2 boxes
barley ground 10 ounces
lemon juice 1/2 cup
olive oil 1/4 cup
salad oil 3/4 cup
salt and pepper to taste

bruinoise the vegetables ( very small dice)
add the spice packet to the tabbouleh, 2 cups cold water and cover and let set
add the ground barley to 3 cups boiling water, cover and let set until tender.  rinse
mix lemon juice with oil and sesonins
mix all ingredients together and let chill over night.

Macaroni 2 pounds
eggs 12 each
celery diced 1 pound 8 ounce
onion diced 8 ounce
pimiento chopped 3 ounces
mixture of mustard and mayonnaise to desired flavor 3 cups

may add, chopped olives, radishes, dill pickles, to taste

Boil pasta to al dente
oil, and seaon with salt and pepper
prepare vegetables and toss with pasta
add mayonnaise and toss
add herbs of choice
adjust seasonings

Tomato, fresh diced 2 and 1/2 pound
red onion 1 and 1/2 pound
garlic 1 T
cucumber 2 cup
radishes 1 cup
jalapeno 1/2 cup
cilantro chopped 1/2 cup
lime juice 1/2 cup

Chop all the vegetables small
add lime juice
salt and pepper to taste

Garlic minced 2 tsp
green onion 1/2 cup
lemon juice 2 T
Olive oil 2 T

spinach 2 cup
romaine 2 cup
parsley 1/4 cup

Mayonnaise 1 qt
sour cream1 quart

Blend in blender or food processor

Cottage cheese 1 quart
sour cream 1 quart
dehydreated onion ( think onion soup mix) 1 cup
beef base 1 T
white pepper 1/2 t
celery salt 1 t

Mix together
serve with crackers

Romaine lettuce 2 heads
Iceburg lettuce 1 head
cucumber cut into 1/2 moons 4 each
red onions 1/2  moons 2 each
green pepper julienne 2 each
tomatoes cut into wedges 4 each
Olives greek as needed
feta cheese 6 ounces


Prepare lettuce to bite size
Combine lettuce and vegetables
Toss with dressing at service
add feta and garnish with olives


Greek Dressing

Olive oil 1 cup
Salad oil 2 cups
lemon juice 1/2 cup
water 1/2 cup
salt 2 t
white pepper 1/2 t
sugar 2 tsp
garlic, minced 1 T
Oregano 1 T
Parsley, chopped 1 T

Emulsify oil, lemon and water
add seasoning

cucumbers, peeled, seeded and chopped 1 cup
yogurt 2 cups
red onion minced 1/4 cup
lemon juice 1 tsp
salt 1 tsp
white pepper 1/4 tsp
parsley chopped 1 T

Peel, seed and puree cucumbers

Drain thru a sieve
Combine with yogurt
add onions and garlic and stir to combine
season with salt and pepper

Pasta noodles of choice
salt and pepper
celery 2 cups
red onions diced 1 cup
green pepper diced 1 cup
roasted red pepper 1/2 cup
peas 2 cups
olives sliced 1 cup
Italian dressing 1 1/2 pintss
parmesan cheese 1/2 cup
fresh chopped parsley 2 T

Boil pasta
Drain well, chill and season well with salt and pepper
prepare vegetables
Toss pasta with vegetables
season to taste with Italian dressing

1/2 pound fresh mozzarella cheese, sliced 1/4 inch thick
2 large ripe tomatoes, sliced 1/4 inch thick
1/2 cup fresh basil leaves
salt and pepper to taste
2 T capers (optional)

dressing

3 T balsamic vinegar
2 T lemon juice
1 T Dijon mustard
garlic minced ( to taste)
Olive oil/salad oil blend 1 cup

Caprese is one of the easiest and most delicious of salads.
You can also serve this as an appetizer.
Add some bread slices or cracker and it can make a excellent summer lunch or a ideal first course for a summer meal or Add to a bed of lettuce and it is a beautiful salad... I like to make a sandwich with a crusty bread...

For the dressing add the first 4 ingredients in a medium size bowl and gradually whisk in oil to taste
season with salt and pepper

drizzle dressing over salad right before serving
or drizzle on your bread if making a sandwich.

ENJOY..with someone you love...

eggs 6 ea
milk or water 1 1/2 cup
salt 1 t
nutmeg 1/8 t
white pepper 1/8 t
flour 1 pound

butter for service

beat eggs in a bowl and add the milk or water, salt, nutmeg and pepper
add flour and beat until smooth
it should be a thick batter, if too thin add more flour
let batter rest for 1 hour
set a colander or spaetzle machine over a large pot of water boiling and salted
place batches of the spaetzle in the colander and force it through the holes with a spoon or spatula
when the spaetzle floats to the top of the water cook for a minute or two and remove with a skimmer
place in cold water
continue until all the spaetzle is done
saute spaetzle in butter
serve immediately

Asparagus 12 ounce
Green Beans 12 ounce
Snow Peas 10 ounces
Red Bell Pepper 6 ounces
Vegetable Oil 1 1/2 ounce
Soy Sauce 1 ounce
Sesame oil1 tablespoon
Salt and Pepper to taste
Sesame Seeds for garnish

Blance the Asparagus and green beans seperately in boiling water that has been salted
Cut the asparagus into 2 inch strips
Cut the Green Beans into 2 inches
Heat oil in a saute pan or a wok
Add the red pepper and the snow peas, cook until hot, then add the green beans and asparagus cook until crisp tender do not over cook
add the soy sauce and stir to mix, add the sesame oil and stir to mix
Add salt and pepper to taste
Garnish with toasted sesame seeds

New Potatoes 2 pounds
Olive Oil As needed
Chopped Garlic 1 tablespoon
Finely Chopped Rosemary 2 teaspoons ( more if you like the flavor)
Grated Lemon Zest 2 teaspoons
Red Chili Flakes 1/2 to 1 teaspoon
Green Beans trimmed and blanced 2 pounds
lemon juice  to taste
Salt and Pepper  to taste

Simmer potatoes until tender; drain and cool.  Quarter potatoes
In large saute pan heat oil, add garlic and cook for 30 seconds
add Rosemary, lemon zest, chili flakes and cook until fragrant
add potatoes and green beans. 
Saute until vegetables are hot and coated with seasonings
Sprinkle with lemon juice and season with salt and pepper

(Hint)  If you wanted you could add cooked crumbled bacon and sauteed onions! 

Flour 2 cups
Sugar 1 cup
salt 1/4 teaspoon
baking powder 1 teaspoon
Butter 1 cup

Chopped Apples
Cinnamon 1 Tablespoon
Lemon extract 1/4 teaspoon

In mixing bowl sift flour, sugar, salt and baking powder.  Rub in butter until fine mixture for the top crust
Butter a 9 by 13 baking dish
Mix thoroughly chopped apples, sugar, cinnamon and lemon extract.  Sprinkle crumb mixture over the top and bake at 350 for 1 hour.  Serve warm with ice cream.

Peaches 1 qt
Sugar 3/4 cup
Cinnamon 3/4 teaspoon

Eggs 2 ea
Cream 3 Tablespoons

Lemon Crumb topping
Brown sugar 1/2 cup
Flour 1 cup
Lemon Zest 2 teaspoon
Butter, cut in 1/2 cup

Arrange sliced peaches in pie shell
Sprinkle with sugar and cinnamon
Combine egg and cream
Pour over peaches

Top with crumb topping
Bake at 425 for 35 to 40 minutes

egg whites 2 pounds
Sugar powdered 1 pound
salt 1/4 oz
cream of tarter 1/4 oz

vanilla 1/2 oz
almond extract 1/2 oz

flour cake 6 oz
flour bread 6 oz
sugar powdered 1 pound


Whip egg whites to a froth, sift together sugar, cream of tarter and salt, add in a steady stream with machine running, whip to a wet and shiny peak.

Fold in vanilla and almond flavor gently

Sift together three times the cake, bread flour and powdered sugar and fold in gently.  Place in clean and moist angel food cake pans 1/2 to3/4 full.

Bake at 360

Turn cakes upside down immediately upon removal from oven.

Mixer, whip and cake pans must be clean and free of any soap or oil residue.

Dressing:

2/3 cup salad oil
1/4 cup red wine vinegar
2 Tablespoons soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon curry
1/2 teaspoon salt
1/2 teaspoon garlic
1 teaspoon black pepper

Add dry ingredients and vinegar and soy sauce, drizzle in salad oil mixing with a whisk until emulsified.  Pour over spinach.

Fresh Spinach garnished with the following
Hard boiled eggs, red onion sliced, crumbled crisp cooked bacon

Marinade:

1 tsp curry powder
1 T butter
1 tsp minced orange zest
1/3 cup plain yogurt
4 boneless skinless chicken breast

Coating:

1 cup well crushed soda crackers about 16
1 tsp salt
1/3 cup finely chopped dried cranberries or raisins
2 tsp minced fresh ginger
1 cup finely chopped pecans
4 T melted butter

Marinate chicken for several hours or over night.  Dredge in melted butter, then in coating.  Bake at 375 until chicken has reached an internal temperature of 165. and is golden brown.

Marinade
lemon juice  3 Tablespoons
soy sauce 2 Tablespoons
honey 3 Tablespoons
Salad Oil  2 Tablespoons
Garlic minced 1 clove
Fresh Ginger 1 tablespoon grated
pinch cayenne
1/2 teaspoon black pepper
1 egg white

4 sheet phyllo
4 tablespoons butter melted
1/2 cup sesame seeds toasted

Marinade 6 boneless chicken breast for 4 hours
Wrap center of chicken in phyllo that is cut into 3 inch strips and dip end of chicken into sesame seeds
Bake at 375 until chicken has reached 165 degrees.

2 tablespoons butter plus a little olive oil
1/2 small diced onion
1 clove of garlic minced
3 cucumbers seeded and peeled
2 unpeeled cucumbers chopped small for garnish
2 cups stock (chicken or vegetable)
1/4 teaspoon dry mustard
2 teaspoon chopped  parsley sprigs
1 cup cream
salt and pepper to taste
radishes small dice for garnish
chopped chives for garnish

Si
Melt butter in sauce pan.  Cook onions until translucent.  Add remaining ingredients except cream and garnishes.  Simmer until tender.  Stir in Cream.  Chill . Garnish with chopped cucumber, radishes and chives

1 cup sugar
1 cup brown sugar
1 cup butter softened
2 eggs
2 cup flour
1 teaspoon soda
pinch salt
1/2 teaspoon vanilla
2 cup oats
2 cups rice kripsies
1 cup coconut
1 cup milk chocolate chips

Preheat oven to 350.  Combine sugars, butter until smooth add eggs and mix then add remaining ingredients
Bake 10 to 12 minutes

No cook pizza sauce:
Tomato puree 48 ounces
Garlic powder 1/2 tablespoon
Onion powder 1/2 tablespoon
Salt 1/2 tablespoon
Back Pepper 1/2 teaspoon
Basil dried 1 Tablespoon
Oregano dried 1 Tablespoon
Olive oil 1/4 cup
water 1 cup

Combine ingredients allow flavors to develop overnight.  Adjust thickness with water


Pizza Dough

water 1 qt
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 oz
flour 3 pounds

Straight dough method which means add your yeast to your water....then add your flour,  then add your enemies of yeast...salt, sugar, olive oil.  Mix in a stand mixer for 2 minutes on low speed, then mix for 8 minutes on medium speed.

Let rest about 1 hour.

Gather any toppings your friends and family would like such as  onions, green peppers, red peppers, mushrooms, olives, ham, pineapple, pepperoni, you get the picture...then a lot of shredded cheese!

Roll the dough about 5 ounces each into a 8 inch circle, make sure your outside grill is hot, I use a Weber grill...heat that baby up then turn it down to medium... make sure that the grates are well greased...I like to do this before I heat it up...  put the rolled out dough on the grill...it won't take long I promise, then flip it over....put on the sauce, add your favorite pizza ingredients, add your cheese... pop the lid down for a few minutes...lift it back up...and oh my gosh...how fun is pizza on the grill???  Enjoy one of my favorite things....

You can use whole wheat flour to make your dough too if you like..it is a little tougher...but better for you...

Crust:
Gram cracker crumbs 1 1/4 cup
Sugar 2 Tablespoons
Butter melted 5 Tablespoons

Filling:
Sweetened Condensed milk 1 (14 oz) can
Egg yolks 4
Key Lime Juice ( or use lime juice) 1/2 cup plus 2 tablespoons

Topping:
Whipped Cream

Preheat oven to 350. 
Stir graham crumbs, sugar and butter in bowl with fork until well combined, then press into the bottom of a pie plate.
Bake for 10 minutes and cool

Whisk together condensed milk and yolks in a bowl until combined.  Pour into the crust and bake for about 15 minutes.

Cool before serving

Beat heavy mixing cream and powedered sugar with a touch of vanilla until stiff peaks form.

Serve pie topped with whipped cream! 

Nice and refressing for a warm evening

Flour 1 pound 4 ounce
Sugar 2 ounces
Salt 1 teaspoon
baking powder 3/4 oz
Baking soda 1/2 tablespoon
Eggs beaten 4 each
buttermilk 1 quart
melted butter or oil 4 ounces

Sift together dry ingredients

Mix together liquid ingredients

Add liquid ingredients to dry ingredients until thoroughtly 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 brown.  Turn and brown on the other side.

Remove from griddle and serve.

*Overmixing causes toughness by developing gluten in the flour

Chicken Cooked 3 pounds
Celery diced small 3/4 pound
Onion diced small 1/2 pound
Salt to taste
pepper to taste
dijon mustard mixed with mayonnaise about 1 quart all together
walnut chopped 6 ounces
green grapes cut in half as needed
parsley fresh and chopped as needed

Chop chicken or put in a food processor and pulse until chicken is very small.
Combine chicken with celery and onion
Season with salt and pepper and combine with mayonnaise and dijon to taste
add walnuts and grapes
add parsley
adjust seasoning
chill before serving.

Good with sunflower seed too!

Serve with a croissant! 

Broccoli Florets 2 pounds
Red Onion, sliced 1/2 cup
Bacon chopped and really crisp 12 slices
Raisins soft 1/2 cup
mayonnaise 1 cup
vinegar 2 Tablespoons
sugar 1/4 cup

Steam broccoli for one minute and shock for color and chill
Combine broccoli, onions, bacon and raisins toss together
Combine mayonnaise, vinegar and sugar and mix everything together...allow to marinate