April 29, 2021
1 BELL PEPPER DICED
1 RED ONION DICED
6 MED MUSHROOMS DICED
1 T OIL
6 CHERRY TOMATOES
3 1/2 OUNCE FETA CHEESE CUT INTO SLABS
1/2 CUP QUINOA
DRESSING
1 T PINE NUTS
1/4 CUP FRESH BASIL CHOPPED
2 T OLIVE OIL
SALT AND PEPPER TO TASTE
TOSS THE PEPPER ONION AND MUSHROOM IN A DASH OF OIL AND PLACE THEM ON A BAKING SHEET. ROAST UNTIL SLIGHTLY SOFTENED AND THEN ADD THE CHERRY TOMATOS. TOP WITH THE SLABS OF FETA CHEESE AND RETURN TO THE OVEN FOR ABOUT 20 MORE MINUTES. THE FETA SHOULD BE LIGHTLY BROWNED ON THE EDGES
WHILE THE VEGETABLES ARE ROASTING BOIL THE QUINOA IN WATER UNTIL SOFT
TO MAKE HOMEMADE PESTO ADD THE GARLIC PINEUTS AND OLIVE OIL AND BLEND IN A BLENDER SEASON WITH SALT AND PEPPER
REMOVE THE ROASTED FETA FROM ON TOP OF THE VEGGIES AND ADD THE VEGGIES TO THE QUINOA. DRIZZLE WITH FETA CHEESE
Posted by Penny Moline. Posted In : Entree
April 29, 2021
8 PIECES BACON COOKED AND CHOPPED
COOKED AND SHREDDED CHICKEN A ROTISSERIE CHICKEN WORKS WELL 1 POUND
2 t GREEN ONION
1/2 CUP RANCH DRESSING
3 FLOUR TORTILLAS LARGE
1 CUP CHEDDAR CHEESE
8 OUNCES CREAM CHEESE
FILL A TORTILLA AND ROLL UP. CUT INTO 2 INCH SLICES
THESE ARE GREAT FOR AN APPITIZER OR A SANDWICH
Posted by Penny Moline. Posted In : Appetizer
April 29, 2021
Popcorn shrimp ( you can standard bread small/med shrimp with panko if desired purchase 32 small -med shrimp have seasoned flour, egg wash and panko to dip them in. I find it easier to just purchase popcorn shrim)
coleslaw
1/2 cup mayo
1/2 cup sour cream
2 T lime juice
1 T lime zest
1 1/2 T honey
1 1/2 T fresh parsley chopped
1 1/2 T fresh cilantro chopped
2-3 T jalapenos chopped fine ( or you can used jarred jalapenos )
2 t ground cumin
3/4 t salt
Use about 3/4 of a 1 pound bag shredded coleslaw mix
Pico de Gallo
1 1/2 cups tomato chopped
1 1/2 cup sweet yellow onion
1-3 jalapenos chopped
2 T chopped fresh cilantro
2 T fresh lime juice.
Deep fry, air fry or bake popcorn shrimps'
place on a tortilla add coleslaw and pico.
Posted by Penny Moline. Posted In : Entree
April 29, 2021
garlic butter
2 T butter
2 cloves garlic crushed
1 T parsley chopped
Mushrooms
5-6 large Portobello Mushrooms, stem and gills removed
5-6 mozzarella cheese balls thinly slice or can use shredded
1 cup grape or cherry tomatoes thinly sliced
fresh basil as needed to garnish
Balsamic Glaze
1/4 cup balsamic vinegar
2 t brown sugar optional
preheat oven to grill/broil setting on high
combine all of the garlic butter ingredients together in a small sauce pan and melt until garlic is fragrant
brush the bottoms of each mushroom then place them buttered side down on a baking tray
flip and brush any remaining garlic butter over the insides of each mushroom.
Fill with mozzarella, tomatoes, and grill/broil or bake until cheese has melted and is golden in color
Serve with basil and a drizzle of balsamic glaze.
Posted by Penny Moline. Posted In : Entree
April 29, 2021
olive oil for sauté
5 cloves garlic
10 chicken breast cut into bite size pieces
1 1/2 pounds carrots med dice
1 1/2 pounds pineapple med dice
1 1/2 pounds sweet potato
1 head cauliflower cut bite size
3 red peppers julienne
3 green peppers julienne
2 yellow onions med dice
2 russet potatoes bite size and steamed
add curry and turmeric to chicken to coat before sautéing.
Sauté chicken and vegetables
add coconut milk as needed to make a thick sauce
add the following seasonings to taste.
curry powder
cinnamon
turmeric
cayenne pepper
finish with lemon juice, and Franks to taste
Posted by Penny Moline. Posted In : Entree
April 29, 2021
12 mangos
2 jalapeno
3/4 cup red onion
1 1/2 t minced garlic
1/3 cup chopped cilantro
5 limes zested and juiced
peel and chop mango
dice jalapeno
add onion, garlic cilantro lime juice, zest
stir gently and refrigerate for 1 hour before using.
can make this with pineapple, peaches, as well
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
April 29, 2021
ricotta cheese or cottage cheese 5 lbs
eggs 5 each
parmesan cheese 1 cup
garlic powder 1 T
salt and pepper to taste
parsley 2 T
mozzarella cheese 1 pound shredded
can also add chopped spinach
Posted by Penny Moline. Posted In : Entree
April 29, 2021
5 cups romaine lettuce chopped
1/2 cup cherry tomatoes halved
1/2 cup canned or fresh and cooked corn kernels
1/2 cup black beans, drained and rinsed
2 T chopped cilantro
1 avocado diced
1/4 cup tortilla strips for garnish
Cilantro lime dressing
1 cup loosely packed cilantro leaves stems removed
1/2 cup plain Greek yogurt
1 clove garlic
juice of one lime
1/4 cup salad oil
salt and pepper to taste
2 T apple cider vinegar
Combine all ingredients in a blender to make the salad dressing and blend until smooth and emulsified set aside
to assemble the salad place romaine, top with tomatoes, corn, black beans and cilantro and avocado. Garnish with tortilla strips. Can add cooked chicken
Posted by Penny Moline. Posted In : Salads
April 29, 2021
1/2 cup teriyaki sauce ( the thicker the better)
4 boneless skinless chicken breasts', pounded to even thickness
8 cups chopped greens ( romaine or green leaf)
1/2 cup cherry tomatoes halved
1/4 red onion thinly sliced
2 avocados sliced
1 15 ounce can pineapple rings with juice ( divide the juice between marinade and dressing
cilantro roughly chopped
dressing
1/2 cup teriyaki sauce
1/3 cup rice vinegar or apple cider vinegar
1/3 cup oil
pineapple juice from the can of pineapple rings
Combine chicken, 1/2 cup teriyaki sauce and half of the pineapple juice in a large bag and marinate for 30 minutes
in a small bowl combine all dressing ingredients and whisk to combine. Cover and chill until ready to use
Grill chicken until 165 and pineapple rings until grill marked and tender
Assembly salads with chopped lettuce, top with chicken, tomatoes, onions (which you can grill as well)
Serve with dressing top with avocados and sesame seeds if desired.
Posted by Penny Moline. Posted In : Salads
April 29, 2021
2 t CAYENNE PEPPER
2 t LEMON PEPPER
2 t GARLIC POWDER
2 t SALT
2 t PEPPER
1 POUND CATFISH FILLETS
2 T BUTTER
1 CUP ITALIAN SYLE SALAD DRESSING
PREHEAT OVEN TO 350
LIGHLY GREASE A MEDIUM BAKING DISH
MIX CAYENNE PEPPER, LEMON PEPPER, GARLIC POWDER WITH SALT AND PEPPER
BRUSH BOTH SIDES OF THE FISH WITH BUTTER. RUB THE PEPPER MIXTURE ON BOTH SIDES
HEAT A HEAVY SKILLET OVER MED/HIGH HEAT ADD FILLETS AND FRY ABOUT 2 MINUTES ON BOTH SIDES UNTIL SLIGHLY BLACKENED
ARRANGE IN A SINGLE LAYER IN PREPARED BAKING DISH AND COAT WITH ITALIAN SYLE SALAD DRESSING
BAKE 30 TO 35 MINUTES
Posted by Penny Moline. Posted In : Fish
April 29, 2021
FOR LARGE SERVICE;
PHILLY STEAKS 12 LBS
ONIONS JULINNE 1 LB
RED PEPPER JULLINE1 LB
GREEN PEPPER JULINNE 1 LB
MUSHROOM SLICED 1 LB
SWISS CHEESE AS NEEDED
SAUTE MEAT AND RESERVE, SAUTE ONIONS, PEPPERS AND MUSHROOMS
COMBINE MEAT WITH VEGETABLES. PORTION IN APPROPRIATE SIZE FOR A HOAGIE BUT
COVER WITH CHEESE AND ALLOW TO MELT.
Posted by Penny Moline. Posted In : Sandwiches
April 29, 2021
2 TO 2 1/2 POUNDS TOP ROUND STEAK ( OR SIRLOIN) CUT INTO 1 INCH CUBES
2 T OIL
2 LARGE ONIONS CHOPPED
2 GARLIC CLOVES MINCED
1 CAN ENCHILADA SAUCE (15 0Z)
1 CAN DICED TOMATOES
1 CAN GREEN CHILIES
SALT AND PEPPER
2 T FLOUR
1/4 CUP COLD WATER
FLOUR TORTILLAS
DICED TOMATOES, SLICED OLIVES, SHREDDED CHEESE, SOUR CREAM, CHOPPED GREEN ONIONS, SHREDDED LETTUCE AND SALSA AND QUACAMOLE FOR GARNISH
IN A LARGE SKILLET OVER MED HEAT BROWN MEAT IN OIL. ADD ONIONS, GARLIC AND COOK FOR 2 MINUTES. ADD ENCHILADA SAUCE, TOMATOES, CHILIES AND SALT AND PEPPER BRING TO A BOIL. REDUCE HEAT AND COVER AND SIMMER FOR 2 HOURS UNTIL TENDER
PLACE IN WARMED TORTILLA SHELLS AND SERVE WITH GARNISHES
Posted by Penny Moline. Posted In : Entree
April 29, 2021
1 CUP COOKED QUINOA
1 CAN 15 OUNCE CHICKPEAS, RINSED AND DRAINED
2 T BUTTER
1/2 CUP CARROTS DICED
1/2 CUP YELLOW ONION DICED
1/2 CUP GREEN PEPPER DICED
1 CUP MUSHROOMS DICED
1 CLOVE GARLIC DICED
1 1/2 CUP ITALIAN SESAONED DRY BREAD CRUMBS
2 T WORCESTERSHIRE SAUCE
SALT AND PEPPER TO TASTE
1 SHEET PHYLLO DOUGH OR PUFF PASTRY
PREHEAT OVEN TO 375
PUREE CHICKPEAS IN A FOOD PROCESSER AND MIX WITH COOKED QUINOA
MELT BUTTER IN A LARGE SKILLET AND ADD CARROTS, ONIONS AND PEPPERS COOK UNTIL SOFTEND
ADD MUSHROOMS AND GARLIC
ADD BREAD CRUMBS AND WORCESTERSHIRE SAUCE
ADD TO THE QUINOA MIXTURE AND FORM INTO A PATTY
PLACE ON THE PUFF PASTRY AND WRAP
BRUSH WITH BUTTER AND BAKE UNTIL GOLDEN
SERVE IT WITH THE ROASTED CARROT SAUCE IT GOES GREAT WITH THIS
12 CARROTS SLICED
2 ONIONS SLICED
2 T OLIVE OIL
3 CLOVES GARLIC
VEGETABLE STOCK AS NEEDED
JUICE 1/2 LEMON
SALT AND PEPPER TO TASTE
PREHEAT OVEN TO 400 DEGREES. COMBINE CARROTS, ONIONS, OLIVE OIL AND GARLIC COATING WITH OLIVE OIL. SPREAD VEGETABLES ON A BAKING SHEET AND ROAST UNITL TENDER AND LIGHT COLOR ABOUT 45 MINUTES. PUREE IN A BLENDER ADD STOCK AND LEMON JUICE TO FORM A SAUCE.
VARIATION YOU CAN USE PARSNIPS AND CARROTS
Posted by Penny Moline. Posted In : Entree
April 29, 2021
4 CHICKEN BREAST
1 CUP FLOUR
1/2 t GARLIC SALT
1/2 t KOSHER SALT
1/2 t GROUND PEPPER
2 EGGS BEATEN
1/2 CUP MILK
1 CUP BREAD CRUMBS
1 1/2 t ITALIAN SEASONING
1 CUP PARMESAN CHEESE GRATED
1 T OLIVE OIL
1 T BUTTER
4 SLICES OF COUNTRY HAM SHREDDED AND DEEP FRIED
4 SLICES SWISS CHEESE
PREHEAT OVEN TO 350
POUND CHICKEN BREAST FLAT
COMBINE FLOUR, GARLIC POWDER, SALT AND PEPPER IN A SHALLOW PAN
MIX EGGS AND MILK IN A SHALLOW PAN
COMBINE BREAD CRUMBS AND ITALIAN SEASONING WITH PARMESAN CHEESE IN A SHALLOW PAN
DREDGE THE CHICKEN IN FLOUR, EGG WASH AND COAT WITH BREAD CRUMBS
SEAR IN A SKILLET AND PLACE ON A BAKING SHEET TO FINISH COOKING TO 165 DEGREES
TOP WITH SWISS CHEESE, AND SHREDDED HAM PLACE BACK IN TO THE OVEN UNTIL CHEESE IS MELTED.
Posted by Penny Moline. Posted In : Chicken, poultry and such
April 29, 2021
1 T OLIVE OIL
1-1/2 T MINCED GARLIC
1 t THYME
1/2 t OREGANO
1 CAN STEWED TOMATOES (14.5 OZ)
I CAN DICED ITALAIN FLAVORED TOMATOES (14.5 OZ)
SALT AND PEPPER TO TASTE
2 POUNDS FROZEN RAVIOLI
1/4 CUP PARMEASON CHEESE
2 CUPS MOZZARELLA
PREHEAT OVEN TO 425
HEAT OLIVE OIL IN A LARGE SAUCE PAN. ADD MINCED GARLIC AND SAUTEE, ADD SALT AND PEPPER
ADD SPICES AND TOMATOES. BREAK UP TOMATO CHUNKS WITH A SPOON AS MUCH AS POSSIBLE. OR USE A STICK BLENDER TO BLEND IF YOU LIKE IT SMOOTH
COOK THE RAVIOLI IN BOILING WATER UNTIL THEY FLOAT TO THE TOP
ADD SAUCE TO THE BOTTOM OF 9X13 PAN AND LAYER THE RAVIOLI, SAUCE, CHEESE, RAVIOLI, SAUCE AND CHEESE. TOP WITH MORE CHEESE.
BAKE FOR 20 MINUTES OR UNTIL IT IS HOT AND BUBBLY
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
