June 4, 2021
SWEET AND SPICY PINEAPPLE SALAS
2 POUNDS FRESH PINEAPPLE, DICED
4 TOMATOES DICED
1 BUNCH FINELY CHOPPED CILANTRO
1/2 CUP RED ONION CHOPPED
2 JALAPENO CHOPPED OR MORE IF DESIRED
2 T FRESH LIME JUICE
SALT AND PEPPER TO TASTE
COMBINE AND SEASON TO TASTE
PICO GALLO
3/4 CUP TOMATOES DICED
1/3 CUP CHOPPED CILANTRO
1/4 CUP CHOPPED WHITE ONION
1 SMALL JALAPENO FINELY DICED
1 T FRESH LIME JUICE
SALT AND PEPPER TO TASTE
CINNAMON CRISPS
10 FLOUR TORTILLAS CUT INTO 12 PIECES EACH
COOKING SPRAY
1/3 CUP SUGAR
1t CINNAMON
SPRAY TORTILLAS WITH COOKING SPRAY SPRINKLE WITH CINNAMON SUGAR AND BAKE UNTIL GOLDEN AND CRISP
FRUIT SALSA
2 GRANNY SMITH APPLES
1 LEMON
1 CUP FINELY DICED MELON ( WHAT EVER IS YOUR FAVORITE) OR KIWI
1 LB STRAWBERRIE
1/2 LB RASPBERRIE
4 T RASPBERRY PERSERVES
ZEST LEMON AND SET ASIDE. PEEL AND FINELY CHOP APPLIES, SQUEESE 2 t OF LEMON JUICE OVER APPLES AND MIX.
FINELY CHOP STAWBERRIES AND MELON. COMBINE ALL INGREDIENTS.
Posted by Penny Moline. Posted In : Appetizer
June 4, 2021
4 CUPS PRESLICED GREEN CABBAGE
1 CUP CHOPPED TOMATO
1/3 CUP GREEN ONIONS SLICED
1/4 CUP FRESH CILANTRO CHOPPED
5 T OLIVE OIL DIVIDED
SALT AND PEPPER TO TASTE
TIALPIA FILLETS 1 POUND SEASON WITH CHILI POWDER, CUMIN, ONION POWDER, GARLIC POWDER SALT AND PEPPER
8 SIX INCH CORN TORTILLAS
COMBINE FIRST 4 INGREDIENTS IN A LARGE BOWL ADD JUICE, 1 T OIL, SALT AND PEPPER AND COMBINE
HEAT 2 t OF OIL IN A LARGE SKILLET OR AS NEEDED.
WARM THE TORTILLAS
SERVE WITH FISH, CABBAGE SLAW
Posted by Penny Moline. Posted In : Fish
June 4, 2021
2 T OIL
1 CUP DRY LONG GRAIN RICE
1 8 OUNCE TOMATO SAUCE
16 OUNCE WATER
1 t CHILI POWDER
2 t TOMATO BOULILLON
2 t MINCED GARLIC
HEAT OIL , ADD RICE AND COAT WITH OIL COOKING FOR SEVERAL MINUTES UNTIL RICE TURNS GOLDEN BROWN
REDUCE HEAT, POUR IN WATER, TOMATO SAUCE AND BOULILLON CUBES
COVER AND COOK AT LOW HEAT FOR 20 MINUTES
FLUFF RICE AND LET REST FOR 5 MINUTES BEFORE SERVING
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
June 4, 2021
8 T BUTTER SOFTENED
1 T FRESH LIME JUICE
1/2 t LIME ZEST
SALT AND PEPPER TO TASTE
1/4 CUP CHOPPED CILANTRO
COMBINE INGREDIENTS
12 EARS OF CORN SHUCKED
GRILL OR BOIL CORN AND SERVE WITH THE BUTTER
Posted by Penny Moline. Posted In : Vegetables
June 4, 2021
4 SLICES BACON
1 JALAPENO
SALT AND PEPPER
1/2 CUP CHEDDAR
1 CUP PARMESAN CHEESE
SLICE TH JALAPENO INTO ROUNDS
PLACE PARMESAN CHEESE DOWN ON BACON SLICES CUT ONE INCH SIZE
ADD JALAPENO SLICE
SEASON WITH SALT AND PEPPER
GARNISH WITH CHEDDAR CHEESE
BAKE UNTIL BACON IS COOKED AND CHEESE IS GOLDEN
Posted by Penny Moline. Posted In : Appetizer
June 4, 2021
OLIVE OIL FOR SAUTEE
5 CLOVES GARLIC
10 CHICKEN BREAST CUT INTO BITE SIZE PIECES
1 1/2 POUNDS CARROTS MED DICE
1 1/2 POUND FRESH PINEAPPLE MED DICE
1 1/2 POUNDS SWEET POTATOES BITE SIZE AND COOKED FORK TENDER
1 HEAD CAULIFLOUR BITE SIZE
3 RED PEPPERS JULINNIED
3 GREEN PEPPERS JULINNIED
2 YELLOW ONIONS MED DICED
2 RUSSET POTATOES BITE SIZE AND COOKED FORK TENDER
CAN ADD YELLOW SQUASH AND ZUCHINNI IF DESIRED
ADD THE FOLLOWING TO TASTE
CURRY POWDER
CINNAMON
TURMURIC
CAYENNE PEPPER
COCONUT MILK
CHICKEN STOCK
FINISH WITH LEMON JUICE AND FRANKS RED HOT TO TASTE
ADJUST SALT AND PEPPER SEASONINGS
Posted by Penny Moline. Posted In : Entree
June 4, 2021
8 cups baby spinach leaves
1 cup strawberries sliced
6 ounces blueberries
6 ounces raspberries
4 ounces feta cheese
1/4 red onion sliced ( to taste)
1 cup sliced or slivered almonds
Poppy seed dressing
1 cup oil
1/3 cup apple cider vinegar
1/2 cup sugar
1 t poppy seeds
1 t dried mustard
salt and pepper to taste
combine dressing ingredients together .
place spinach in a large bowl and top with fruit, feta, red onions and almonds
drizzle with dressing and serve immediately
Posted by Penny Moline. Posted In : Salads
June 4, 2021
1 lb ground beef
1 package taco seasoning mix
6 burrito size flour tortillas
6 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 diced tomato
1 cup shredded Mexican cheese blend
Nacho cheese sauce
cook ground beef until done and drain off fat, add taco seasoning
warm nacho cheese sauce
spread a couple of tablespoons nacho cheese sauce on a tortilla, add beef then add tostada shell, a layer of sourcream, lettuce tomato, and Mexican cheese.
fold the edges of the tortilla up to the center, as tight as possible.
Cook in a skillet with cooking spray or oil placing the folded side down into the skillet
cook until golden brown, flip it over and cook the other side
Posted by Penny Moline. Posted In : Entree
June 4, 2021
eggs ( liquid works well) 24 each
half and half 3 quarts
salt 1 T
pepper 1/2 t ( some people use white pepper, I am just not a fan of it)
nutmeg 1/4 t
sherry 2 T
Parmesan cheese 1/2 cup
Mix the egg batter and reserve
Swiss cheese, shredded
bacon cooked crisp
leeks white parts only minced
pie shells 8 inch
Spread the pie shell with bacon, leek, and cheese
cover with the egg mixture
bake at 375 for 25 to 30 minutes until set.
can be served at room temp or warm
Posted by Penny Moline. Posted In : Entree
June 4, 2021
2 skinless chicken breast pounded thin
salt and pepper
all purpose flour for dredging
6 T butter
5 T olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers rinsed
1/3 cup fresh parsley chopped
Season chicken with salt and pepper and dredge in flour
melt 2 T butter with 3 T olive oil. Add chicken cook until golden. If needed add add more butter and olive oil
Remove from heat.
Into the pan add lemon juice, stock and capers. Bring to a boil check seasoning and adjust.
Return the chicken to the pan. Add butter as needed
pour sauce over chicken when serving.
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 4, 2021
2 cups lightly packed baby spinach leaves
1/4 cup pine nuts TOASTED
2 T fresh lemon juice
1-2 teaspoons lemon zest
1/3 cup plus 2 t olive oil
salt and pepper to taste
1/3 cup parmesan cheese grated
Combine spinach, pine nuts, lemon juice and zest in food processor or blender with machine running, gradually add olive oil, salt and pepper,
stir in parmesan cheese
spread pesto over grilled chicken and serve
can freeze pesto.
season the chicken before grilling with garlic powder, onion powder, salt and pepper and an oil
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 4, 2021
3 pounds bone in pork shoulder roast
1 onion sliced
5 garlic cloves
1 package taco seasoning mix
6 cups water or as needed to cover Cook2 to 3 hours until fork tender
Shred pork with a fork and discard fat and bone
1 14.5 ounce can diced tomatoes
1 16 ounce can refried beans
1 4 ounce chopped green chilies
1 package taco seasoning mix
1 16 ounce package shredded cheddar cheese
20 tortillas
1/4 cup vegetable oil divided
Add tomatoes, refried beans, green chilies, and taco seasoning to the shredded pork. If the mixture is too dry add cooking liquid
Spread pork mixture evenly down the center of each tortilla, sprinkle cheddar cheese
fry in vegetable oil.
Posted by Penny Moline. Posted In : Pork
June 4, 2021
4 chicken breast skinless, boneless and pounded to 1/2 inch thickness
2 eggs
1 cup panko
1/2 cup grated parmesan cheese
2 T all purpose flour
oil for frying
1/2 cup prepared tomato sauce
1/4 cup mozzarella cheese
1/4 cup chopped basil fresh
1/2 cup grated provolone cheese
1/4 cup grated parmesan cheese
1 T olive oil
Mix 1/2 cup parmesan cheese in panko
beat eggs
flour Do a standard bread crumb. Flour-egg-panko
cook chicken in oil until golden and finish in oven
Place chicken breast in a baking dish and top with tomato sauce
top with cheese and drizzle with olive oil
bake until chicken is cooked to 165
garnish with basil and enjoy
Posted by Penny Moline. Posted In : Entree
May 14, 2021
1 med spaghetti squash
1 T olive oil
1/2 red onion chopped
2 garlic cloves minced
1 jalapeno pepper minced ( seeds removed)
1 red bell pepper chopped
1/2 T cumin
1/2 T oregano
1/2 T chili powder
salt and pepper to taste
1 ( 15 ounce) can black beans
1 cup corn
juice of 1 lime
1/2 cup cilantro chopped
1 cup grated cheddar cheese
Preheat oven to 375 Seed the squash ( trick is to bake for 30 minutes and cool then cut and seed) Bake the spaghetti squash until done
In a large skillet heat oil over med/high add onion garlic, jalapeno and red bell pepper. Sautee for 2 minute stir in seasoning add beans, corn and half of the cilantro and lime juice combine.
Stuff each side of squash with filling and bake. Add cheese and cook until bubbly and golden. Sprinkle with remaining cilantro and serve warm
Posted by Penny Moline. Posted In : Vegetables
May 14, 2021
BEEF HAMBURGER 20 LBS
EGGS EASY 2 LBS
BREAD CRUMBS 3 LB
MILK 1 QT
PEPPERS RED AND GREEN 1 LB
CARROTS FINE GRATED 1 LB
BLACK PEPPER 2 T
SALT 3 T
CHOPPED PARSELY 1 CUP
COMBINE BEEF, EGGS, BREAD CRUMBS, ONIONS, PEPPERS, CARROTS, PARSLEY, SALT AND PEPPER
ADD EGGS AND MILK MIX WILL AND PORTION INTO DESIRED LOAF PANS OR A LONG LOAF
BAKE 325 UNTIL DONE
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
