April 28, 2021
CHICKEN SAUCE
2 T OLIVE OIL
2 CLOVES GARLC
1 T HONE
1/4 t GROUND CUMIN
2 CHIPOTLE CHILIES IN ADOBO SAUCE
1/4 t SALT
MIX ALL INGREDIENTS TOGETHER AND MARINATE CHICKEN
2 CHICKEN BREASTS
RICE
1 1/2 CUPS LONG GRAIN RICE
2 1/2 CUPS WATER
2 T LIME JUICE
1/2 T VEGETABLE OIL
SALT AND PEPPER TO TASTE
1/4 CUP FRESH CILANTO CHOPPED
ADD RICE, AND WATER TO A SAUCE PAN AND BRING TO A BOIL. COVER AND SIMMER UNTIL RICE IS TENDER. ADD SALT AND PEPPER TO TASTE ADD LIME JUICE AND OIL TOGETHER AND MIX WELL. ADD FRESH CILANTRO TO MIXTURE
TOPPINGS
1/2 T VEGETABLE OIL
1/2 MEDIUM ONION SLICED
1-2 BELL PEPPERS SLICED
1/2 CUP FROZEN OR FRESH CORN
1/2 CUP CANNED BLACK BEANS
1/2 CUP QUACAMOLE
SAUTE THE ONION AND PEPPERS IN VEGETABLE OIL UNTIL TENDER
HEAT THE CORN AND BLACK BEANS EITHER SEPERATLY OR TOGETHER FOR RICE BOWL IT JUST DEPENDS ON YOUR PRESENTATION.
Posted by Penny Moline. Posted In : Entree
April 28, 2021
8 CUPS FINELY DICED CABBAGE
1/4 CUP DICED OR GRATED CARROTS
2 T MINCED ONION
1/3 CUP SUGAR
1/2 t SALT
1/8 t PEPPER
14 CUP MILK
1/2 CUP MAYO
1/4 CUP BUTTERMILK
1 1/2 T WHITE VINEGAR
2 1/2 T LEMON JUICE
CABBAGE SHREDDED FINELY
MIX SAUCE TOGETHER AND POUR OVER CABBAGE AND CARROTS AND ONIONS
REFRIGERATE
Posted by Penny Moline. Posted In : Salads
April 28, 2021
24 OUNCES SKINLESS SALMON FILETS
SALT AND PEPPER TO TASTE
1/4 CUP FLOUR
2 T BUTTER
1 T VEGETABLE OIL
2 CLOVES GARLIC MINCED
1/3 CUP DRY WHITE WINE EXTRA STOCK
1 CUP CHICKEN STOCK
1 t CORNSTARCH
3 T FRESH LEMON JUICE
2-4 T CHOPPED FRESH PARSLEY TO SERVE
LEMON SLICES FOR GARNISH
SEASON SALMON WITH SALT AND PEPPER. DREDGE IN FLOUR TO EVENLY COAT.
MELT 1 T BUTTER IN SKILLET. ADD OIL
SEAR SALMON FOR 4 MINUTES ON EACH SIDE. SET ASIDE (KEEPING SALMON WARM)
MELT REMAINING BUTTER IN PAN. SAUTE GARLIC ADD WINE SCRAPING ANY OF THE BROWN BITS OFF THE BOTOM OF THE PAN. COOK UNITL ALMOST EVAPORATED. ADD 3/4 CUP CHICKEN SOTCK ALONG WITH LEMON JUICE BRING TO A BOIL AND COOK FOR 3 MINURES
ADD SALMON BACK TO PAN GARNISH WITH CAPERS AND LEMON SLICES
Posted by Penny Moline. Posted In : Salmon
April 28, 2021
8 ounces rib eye cooked
salt and pepper to taste
1 T canola oil
1 T Worcestershire sauce
2 T butter
1 green bell pepper sliced
1 yellow onion sliced
4 oz. mushrooms sliced
1 loaf French bread cut in half length wise
8 ounces provolone cheese sliced
preheat oven to 400 degrees
add salt and pepper to the steak
heat canola oil in a cast iron skillet
add steak and cook for 2 minutes or unitl meat has a good sear
remove from pan add butter
add bell peppers
add onion and mushrooms to ban
Spread mayo over both slices of bread
layer with slices of cheese
add steak and vegetables
layer with remaining cheese
bale for 10-15 minutes in the oven
slice into 2 inch pieces and serve immediately
Posted by Penny Moline. Posted In : Beef
April 28, 2021
1 STICK BUTTER
1 LARGE ONION SLICED IN JUILEENE
1 1/2 POUND GROUND BEEF
SALT AND PEPPER TO TASTE
WORCHESTERS HIRE SAUCE TO TASTE
8 SLICES RYE BREAD
8 SLICES SWISS CHEESE
caramelize the onions in better. cook the hamburger pattys until done. I like to add a mayo with mustard sauce on the patty melt then put the cheese down. spread the rye bread with butter and grill like a grilled cheese.
Posted by Penny Moline. Posted In : Sandwiches
April 28, 2021
JUICE OF 1/2 LEMON
1 MEDIUM AVOCADO SLICED INTO 1/4 INCH THICK PIECES
4 SHEETS NORI
1/2 BATCH SUSHI RICE ( RECIPE FOLLOWS
1 SMALL CUCUMBER PEELED SEEDED AND CUT INTO MATCH STICKS
4 CRAB STICK
PICKLED GINGER FOR SERVING
WASBI FOR SERVING
SUSHI RICE
2 CUPS SUSHI OR SHORT GRAIN RICE
2 CUPS WATER, PLUS WATER FOR RINSING RICE
2 T RICE VINGEAR
2 t SUGAR
1 T KOSHER SALT
PLACE THE RICE INOT A MIXING BOWL AND COVER WITH COOL WATER. SWIRL THE RICE IN THE WATER AND POUR OFF REPEAT 2 TO 3 TIMES.
COMBINE THE RICE VINGAGER, SUGAR AND SALT INTO A MEDIUM SAUCE POT AND BRING TO A BOIL UNCOVERED. COOK UNTIL RICE IS TENDER.
SQUEEZE THE LEMON OVER THE AVOCADO TO PREVENT BROWNING
COVER BAMBOO WITH PLASTIC WRAP
CUT NORI SHEETS IN 1/2
WET YOUR FINGERS WITH WATHER AND SPREAD ABOUT 1/2 CUPS COOKED RICE EVENLING ON NORI SPRINKLE THE RICE WITH SEASME SEEDS. TURN THE SHEET OF NORI OVER SO THAT THE RICE SIDE IS DOWN. PLACE1/8 OF THE CUCUMBER AVOACODO AND CRAB MEAT IN THE CENTER OF THE SHEET. GRAB THE EDGE OF THE MAT CLOSEST TO YOU AND USE THE MAT TO ROLL TIGHT.
Posted by Penny Moline. Posted In : Entree
April 28, 2021
1 PORK TENDERLOIN
1 CUP COCONUT MILK
2 T BROWN SUGAR
2 T SOY SAUCE
2 T LIME JUICE
1/2 t RED PEPPER FLAKES
1/2 t GROUND CORIANDER
1/2 t GROUND CUMIN
3 t LEMON GRASS
1 T GRATED GINGER
1 SHALLOT MINCED
1/4 CUP CREAMY PEANUT BUTTER
COMBINE ALL INGREDIENTS AND POUR OVER PORK TENDERLOIN. RESERVE SOME OF THE MARINADE LET MARINATE 3-24 HOURS
GRILL TENDERLOIN UNITL COOKED
THAI CUCUMBER SALAD
1 POUND CUCUMBERS ENGLISH PEELED AND HALVED CUT INTO 1/4 INCH SLICES
SALT AND PEPPER TO TASTE
2 T LIME JUICE
2 T SUGAR
2 SMALL SHALLOTS THINLY SLICED
1 THAI OR SERRANO CHILIES SLICED IN HALF
1 TABLESPOON COCONUT MILK
HEAT THE RESERVED MARINADE AND USE AS DRESSING.
Posted by Penny Moline. Posted In : Pork
April 28, 2021
DRESSING;
1 CLOVE GARLIC
1/3 CUP CREAMY PEANUT BUTTER
3 T HONEY
2 T SOY SAUCE
2 T LIME JUICE
2 T RICE VINEGAR
2 T SUNFLOWER OIL OR CANOLA
1 t SEMASE OIL
1/4 t SRIRACHI
WARM WATER AS NEEEED
PROCESS IN A FOOD PROCCER OR BLENDER. ADJUST SESAONINGS.
SALAD
NAPA CABBAGE OR ROMAINE OR COMBO
3-4 CUPS SHREDDED CHICKEN COOKED
1 1/2 CUP JULIENNED RED BELL PEPPER
1 1/2 CUP JULIENNED CARROTS
CILANTRO LEAVES FOR GARNISH
POUR DRESSING OVER SALAD AND ENJOY
NOTE; WE HAVE MADE THIS WITH CRISPY FRIED CHICKEN BREAST AS WELL.
Posted by Penny Moline. Posted In : Salads
April 28, 2021
10 CUPS WHITE BREAD CUT INTO SQUARES
8 OUNCES CREAM CHEESE SOFTENED
8 LARGE EGGS
1 1/2 CUPS MILK
2/3 CUPS HALF AND HALF
1 CUP MAPLE SYRUP
1/2 t VANILLA
POWDERED SUGAR FOR GARNISH
SPRAY A 13X9 INCH BAKING DISH
IN LARGE BOWL BEAT THE CREAM CHEESE UNTIL SMOOTH. ADD IN EGGS, BEATING ONE AT A TIME
ADD MILK, HALF AND HALF, SYRUP, VANILLA. POUR OVER BREAD
PRESSING DOWN TO MAKE SURE THE BREAD IS COVERED.
COVER AND REFRIGERATE OVERNIGHT.
NEXT MORNING ALLOW CASSEROLE TO COME TO ROOM TEMP. PREHEAT OVEN TO 350 AND BAKE UNTIL IT IS SET.
Posted by Penny Moline. Posted In : Breakfast
April 28, 2021
CILANTRO LIME MARINADE
1 CUP CILANTRO LEAVES
4 GARLIC CLOVES PEELED
3 T LIME JUICE
2 T OLIVE OIL
1 tsp EACH CHILI POWDER, GROUND CUMIN, ONION POWDER
1/2 tsp EACH PAPRIKA, SALT, PEPPER, SIGER
1/4 t CAYENNE PEPPER
WHISK ALL TOGETHER OR USE A FOOD PROCESSOR OR BLENDER
RESERVE 2 T FOR BASTING
ADD CHICKEN TO REMAINING MARINADE REFIGERATE 2-10 HOURS
GRILL CHICKEN
SALAD
1 LARGE HEAD ROMAINE LETTUCE CHOPPED
1 CUP CHERRY TOMATOES HALVED
1 CUP BLACK BEANS
CORN FORM TWO EARS OF SWEET CORN
1/2 CUP SHREDDED CHEDDAR CHEESE
2 AVOCADOS CHOPPED
TORTILLA CHIPS FOR GARNISH
CREAMY BAJA CATALINA DRESSING
1/4 CUP KETCHUP
1/4 CUP RED WINE VINEGAR
3 T SUGAR
1/4 CUP MAYO
1/4 CUP SOUR CREAM
2 T RESERVED MARINADE
Posted by Penny Moline. Posted In : Salads
April 28, 2021
4 CHICKEN BREAST OR 6 CHICKEN TENDERS
6 T SHREDDED SWEETENED COCONUT
1/4 CUP PANKO
2 T CRUSHED CORNFLAKES
1/3 CUP EGG WHITES BEATEN
SALT AND PEPPER TO TASTE
PAN SPRY
6 CUPS BABY MIXED GREENS
3/4 CUP SHREDDED CARROTS
1 LARGE TOMATO SLICED
1 SMALL CUCUMBER SLICED
VINEGARETTE
1 T OIL
1 T HONEY
1 T WHITE VINEGAR OR BALSAMIC
WHISK ALL INGREDIENTS FOR VINEGARETTE TOGEHER AND SET ASIDE
PREHEAT OVEN TO 375
COMBINE COCONUT FLAKES, PANKO, CORNFLAKES AND SALT AND PEPPER IN A BOWL
LIGHTLY SEASON THE CHICKEN
DIP CHICKEN INTO EGG THEN COCONUT MIXTURE
LIGHTLY SPRAY COOKIE SHEET AND PLACE CHICKEN ON THE COOKIE SHEET
BAKE 30 MINUTES OR UNTIL CHICKEN IS COOKED
PLACE 2 CUPS OF SALAD GREENS ON PLATE, ADD CARROTS, CUCUMBERS, TOMATOES.
WHEN CHICKEN IS READY SLICE ON A DIAGONAL AND PLACE ON THE GREENS
HEAT DRESSING AND DRIZZLE OVER SALAD.
Posted by Penny Moline. Posted In : Salads
April 28, 2021
3 CUPS COOKED CHICKEN SHREDDED
1/2 CUP DRIED SWEETENED CRANBERRIES (CRAISENS)
1/2 CUP PECANS
3/4 CUP CHOPPED CELERY
1/2 CUP MAYO
SALT AND PEPPER
1 t CHOPPED PARSLEY
4 LARGE TORTILLA FOR WRAP
COMBINE CHICKEN, CRANBERRIES, PECANS AND CELERY
STIR TO COMBINE
ADD MAYO AND SEASONINGS
WRAP IN TORTILLA AND ENJOY
Posted by Penny Moline. Posted In : Sandwiches
April 28, 2021
12 OUNCES FRESH CRANBERRIES
1/4 CUP BROWN SUGAR
1 CANNED CHIPOTLE CHILI CHOPPED
1 LIME, ZESTED AND JUICED
1 CLOVE GARLIC MINCED
1 JALAPENO CHOPPED FINE AND SEEDED
1 POMEGRANATE
SALT AND PEPPER TO TASTE
PLACE THE CRANBERRIES, BROWN SUGAR, CHIPOTLE CHILE, LIME, ZEST AND JUICE, GARLIC AND JALAPENO ON A SHEET PAN
SEASON WITH SALT AND PEPPER
ROAST IN A 450 DEGREE OVEN AND ROAST UNTIL THE CRANBERRIES ARE BURSTING ABOUT 15 MINUTES
REMOVE FROM OVEN AND COOL
ADD POMEGRANATES AND CHECK SEASONING
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
April 28, 2021
2 T OLIVE OIL
1/2 SMALL SWEET ONION CHOPPED
1 CLOVE GARLIC MINCED
1 LARGE SWEET POTATO PEELED AND CHOPPED
SALT AND PEPPER
1 1/2 CUPS COOKE QUINOA
1 CAN DICED TOMATOES
2 t CHILI POWDER
2 CANNED CHIPOTLE CHILIES MINCED
1 T CHIPOTLE IN ADOBO FROM THE CHIPOTLE CHILI CAN
1 t PAPRIKA
1 t CUMIN
1 t BROWN SUGAR
1 t CAYENNE OR TO YOUR TASTE
1 CUP COOKED BLACK BEANS
1 LIME JUICED
1 SMALL BUNCH CILANTRO CHOPPED
6-8 TORTILLAS WARMED
1 AVOCADO SLICED
1 CUP SHREDDED CHEESE
COTIJA CHEESE CRUMBLED FOR TOPPING
HEAT OIL IN A FRY PAN OVER MEDIUM HEAT. ADD THE ONIONS AND POTATOES AND TOSS TO COAT. COVER AND COOK UNTIL THE SWEET POTATOES ARE FORK TENDER. ADD GARLIC AND COOK
ADD QUINOA. LET THE QUINOA GET A LITTLE CRISPY.
ADD 3/4 CUP WATER TOMATOES AND SPICES AND CHILIES. ADD BLACK BEANS
TOP WITH AVOCADO, CHEDDAR CHEESE, CATIJA CHEESE AND FRESH CILANTO
TOP WITH SALSA IF DESIRED. RECOMMEND THIS SALSA FOR FALL
ROASTED CRANBERRY POMEGRANATE SALSA
12 OUNCES FRESH CRANBERRIES
1/4 CUP BROWN SUGAR
1 CANNED CHIPOTLE CHILI CHOPPED
1 LIME, ZESTED AND JUICED
1 CLOVE GARLIC MINCED
1 JAAPENO CHOPPED AND SEEDED.
1 POMEGRANTE SEEDS
HEAT OVEN TO 450. PLACE CRANBERRIES, BROWN SUGAR, CHIPOTLE CHILE, LIME ZEST AND JUICE GARLIC AND JALAPENO AND SEASON WITH SALT AND PEPPER COAT THE CRANBERRIES WELL. ROAST UNTIL THE CRANBERRIES BURST. SEASON WELL. LET COOL. ADD POMEGRANTE SEEDS. AJDUST SEASONINGS.
Posted by Penny Moline. Posted In : Entree
April 28, 2021
BUTTER 2 OZ
ONION 2 CUPS
CELERY 1 CUP
CARROTS 1 CUP
MUSHROOMS 1 CUP
RICE 2 QTS
STOCK 1 GAL 1 PINT
SALT 1 T
PEPPER 1 t
BAY LEAVES 3 EACH
SAGE 1 1/2 t
BUTTER 1 OZ
SAUTE VEGETABLES IN BUTTER RESERVE MUSHROOMS
ADD RICE AND SAUTEE
ADD STOCK, SPICES AND HERBS
BRING TO A BOIL, COVER TIGHTLY AND BAKE 350 CONVECTION OVEN 30 MINUTES
REMOVE FROM OVEN AND FLUFF FOR SERVICE
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
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
