April 28, 2021
BUTTER 2 OUNCES
ONION 1 LB 4 OZ
CELERY 2 LB 3 OZ
PEPPERS 12 OZ
PINEAPPLE 1 LB 1 OZ
RICE 2 QT
STOCK 1 GALLON
SALT 2 T
PEPPER 2 t
BAY LEAVES 6 EACH
HERBS 1 T
PINEAPPLE JUICE 2 CUPS
BUTTER SOLID TO TASTE
GREEN ONIONS
PARSLEY CHOPPED
PREPARE VEGETABLES
SAUTE VEGETABLES IN BUTTER RESERVING PINEAPPLE
ADD RICE COAT WITH BUTTER AND SAUTE
ADD STOCK, SPICES AND HERBS
ADD PINEAPPLE JUICE
BRING TO A BOIL. COVER TIGHTLY AND BAKE FOR 30 MINUTES AT 350 CONVENTION OVEN
ADD BUTTER AND STIR IN GREEN OINIONS AND PARSELY
FLUFF FOR SERVICE
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
April 28, 2021
8 EGGS LARGE
8 T COTTAGE CHEESE
4 OZ CHEDDAR CHEESE
6 STRIPS OF COOKED BACON
SALT AND PEPPER TO TASTE
2 t TABASCO SAUCE
BLEND INGREDIENTS IN A BLENDER
SPRAY NON STICK MUFFIN TIN
DIVIDE INTO THE MUFFIN TIN EVENLY
BAKE 350 UNTIL DONE
Posted by Penny Moline. Posted In : Breakfast
April 28, 2021
2 1/4 t DRY YEAST
2 T GRNULATED SUGAR
1 t SALT
1 1/2 CUP WARM WATER
4 CUPS FLOUR
1/4 C BAKING SODA
2 CUPS WARM WATER
KOSHER SALT AS NEEDED
1 CU CHEDDAR CHEESE SAUCE
1 1/2 CUP SHREDDED CHEDDAR CHEESE
PEPPERONIS AS NEEDED
1/8 CUP SHREDDED PARMESAN CHEESE
OREGANO TO TASTE ( DRIED)
1 T BUTTER, MELTED
DISSOLVE THE YEAST, SUGAR AND SALT IN THE 1 1/2 CUP WARM WATER
STIR IN THE FLOUR AND KNEAD UNTIL SMOOTH
PLACE DOUGH IN A WELL OILED BOWL AND LET RISE 1 HOUR
PREHEAT OVEN TO 425
DISSOLVE BAKING SODA IN 2 CUPS OF WARM WATER
DUMP THE WHOLE BALL OF DOUGH ONTO A LIGHTLY FLOURED SURFACE. THEN GATHER UP THE WHOLE BALL OF DOUGH AND DUNK IT INTO THE WATER/BAKING SODA.
ROLL OUT DOUGH
SPREAD CHEESE SAUCE OVER CRUST AND BAKE FOR 6-8 MINUTES
TOP WITH SHREDDED CHEDDAR, PEPPERONI, SHREDDED PARM OREGANO AND BAKE 3-5 MINUTES OR UNTIL CHEESE IS MELTED.
BRUSH EDGES WITH MELTED BUTTER AND SPRINKLE WITH KOSHER SALT
Posted by Penny Moline. Posted In : Entree
April 28, 2021
3 POUNDS PORK SHOULDER OR BUTT
16 OUNCE COKE DIVIDED
1/2 CUP WATER
1 t GARLIC SALT
1/8 t PEPPER
1 CAN DICED GREEN CHILIES 4 OUNCES
1 CAN RED ENCHILIDA SAUCE 10 OUNCE
3/4 CUP BROWN SUGAR
SPRAY INSIDE OF A LARGE CROCK POT OR DUTCH OVEN. PLACE ROAST INSIDE. POUR 8 OUNCES OF THE COKE OVER THE PORK ALONG WITH THE WATER
ADD GARLIC SALT SALT AND PEPPER AND COVER WITH LID. COOK ON HIGH (CROCKPOT) FOR 6 HOURS.
rEMOVE THE PORK FROM THE CROCK POT AND SHRED THE PORK.
IN A BLENDER OR FOOD PROCESSOR BLEND THE REMAINING 8 OUNCES OF COKE, DICED GREEN CHILIES, ENCHILADA SAUCE AND BROWN SUGAR UNTIL SMOOTH
PLACE SHREDDED PORK BACK INTO THE CROCK POT. POUR SAUCE OVER AND COOK FOR AN ADDITION 2 HOURS.
SERVE IN BURRITOS, SALADS, SANDWICHES OR TACOS.
Posted by Penny Moline. Posted In : Entree
April 28, 2021
GARLIC POWDER 2 t
CHILI POWDER 2 t
SALT 1 t
GROUND CUMIN 1 t
PAPRIKA 1 t
GROUND RED PEPPER 1 t
CHICKEN BREAST OR THIGHS
COOKING SPRAY
HONEY 6 T
CIDER VINGEAR 2 t
MIX INGREDIENTS TOGETHER AND BRUSH OVER CHICKEN. REFRIGERATE FOR 2 HOURS OR OVERNIGHT AND GRILL UNTIL COOKED
Posted by Penny Moline. Posted In : Marinades and Rubs
April 28, 2021
SAUCE
1 GARLIC CLOVE MINCED
1 CUP CHOPPED FRESH DILL
1 1/4 CUP GREEK YOGURT
1 T OLIVE OIL
JUICE OF /2 LEMON
PINCH CAYENNE PEPPER
SALT TO TASTE
CHICKEN
5 GARLIC CLOVES MINCED
1/2 t PAPRIKA
1/2 t ALL SPICE
1/2 t GROUND NUTMEG
1/4 t GREEN CARDAMON
SALT AND PEPPER TO TASTE
5 T OLIVE OIL DIVIDED
8 BONELESS CHICKEN BREAST OR THIGHS
1 MEDIUM RED ONION, SLICED
JUICE OF 1 TO 2 LEMONS
MAKE THE YOGURT SAUCE BY ADDING INGREDIENTS TOGETHER AND MIXING UNTIL SMOOTH COVER AND REFRIGERATE
FOR THE CHICKEN
MIX TOGETHER 3 T OLIVE OIL AND GARLIC AND SPICES RUB ONTO THE CHICKEN
PLACE THE CHICKEN ON A LARGE DISH ON A BED OF SLICED RED PEPPERS , DRIZZLE WITH REMAINING OLIVE OIL AND REFRIGERATE FOR 2-4 HOURS OR OVER NIGHT
GRILL CHICKEN UNTIL DONE 165 DEGREES
SERVE WITH YOGURT SAUCE
Posted by Penny Moline. Posted In : Entree
April 28, 2021
1 CUP CHOPPED FRESH BASIL\
1/2 CUP CHOPPED FLAT LEAF PARSLEY
1/4 CUP CHOPPED DILL
2 T CHOPPED FRESH OREGANO
3 GARLIC CLOVES MINCED
1 t LEMON ZEST
1/2 CUP LEMON JUICE
1 t KOSHER SALT
1/2 t RED PEPPER FLAKES
1/2 t BLACK PEPPER
3/$ CUP OLIVE OIL
MIX TOGETHER POUR OVER MEAT, BEEF, PORK, CHICKEN, FISH, SEAFOOD DO NOT MARINATE FOR LONGER THAN 30 MINUTES. THE LEMON JUICE WILL COOK THE MEAT.
Posted by Penny Moline. Posted In : Marinades and Rubs
April 28, 2021
3/4 CUP CHOPPED GREEN OLIVES
1/3 CUP OLIVE OIL
2 T FRESH LIME JUICE
1 T MINCED GARLIC
2 t HONEY
1/2 t LIME ZEST
1/2 t RED PEPPER FLAKES
1/2 t DRIED OREGANO
SALT AND PEPPER TO TASTE
4-5 POUNDS CHICKEN, BONE IN SKIN ON
1/4 CUP DRY WHITE WINE
2 t CORNSTARCH OR POTATO STARCH
MIX TOGETHER CHOPPED OLIVES, OLIVE OIL, LIME JUICE, GARLIC, HONEY, LIME ZEST, RED PEPPER FLAKES, AND OREGANO. SEASON THE MARINADE WITH SALT AND PEPPER TO TASTE
SPRINKLE THE CHICKEN WITH SALT AND PEPPER
BRUSH THE CHICKEN WITH THE MARINADE AND POUR THE REMAINING OVER THE CHICKEN
COVER THE BAKING DISH WITH PLASTIC WRAP AND PLACE IT IN THE REFRIGERATOR FOR AT LEAST 2 HOURS
PREHEAT OVEN TO 375
REMOVE THE PLASTIC WRAP AND COVER WITH FOIL. PLACE CHICKEN IN THE OVEN FOR 60 MINUTES
REMOVE FOIL AND BACK AN ADDITIONA 15 TO 30 MINUTES.
YOU CAN MAKE A SAUCE WITH THE DRIPPINGS ADD 2 TSP CORNSTARCH AND 2 TSP WATER AND MIX UNTIL SMOOTH. ADD TO THE PAN DRIPPINGS.
Posted by Penny Moline. Posted In : Entree
April 27, 2021
1 CUP BASMATI RICE
SALT AND PEPPER TO TASTE
1 1/2 CUP WATER
1/2 CUP CILANTRO CHOPPED
1 LARGE LIME, JUICED
1 JALAPENO SEEDED AND FINELY DICED
ADD RICE AND SALT TO MEDIUM SAUCE PAN. ADD WATER AND BRING TO A BOIL. REDUCE HEAT AND SIMMER UNTIL RICE IS COOKED
ADD CILNATRO, LIME JUICE AND JALAPENO. ADJUST SEASONING
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
April 27, 2021
2 1/2 CUPS ZUCCHINI GRATED AND SQUEESED DRY WITH PAPER TOWELS
2 LARGE EGGS
1/4 CUP PARMESAN CHEESE
1 CUP MOZZARELLA CHEESE
SALT AND PEPPER
CRUSHED RED PEPPER FLAKES TO TASTE
PREHEAT OVEN TO 400
MIX ALL INGREDIENTS TOGETHER
FORM INTO A ROUND CRUST AND BAKE UNTIL GOLDEN BROWN AND HOLDING TOGETHER
CAN BE FROZEN AFTER COOKED TO USE LATER
ADD YOUR FAVORITE PIZZA INGREDIENTS ON TOP OF THE ZUCCHINI CRUST AND BAKE UNTIL CHEESE IS BUBBLY
Posted by Penny Moline. Posted In : Entree
April 27, 2021
3 lbs yukon gold or red potatoes or a mix of both and quartered
4 T olive oil
1/2 T dried oregano
1 t kosher salt
1 t dried minced onion
3/4 t dried thyme leaves
1/2 t black pepper
1/2 t garlic powder
12 t dried marjoram
1/2 t dried basil
preheat oven to 400 degrees
Add potatoes to a large mixing bowl. Add all seasoning and oil and mix with your hands. Spread on a large sheet pan and cook for 25 minutes. Then flip over the potatoes and cook another 15 minutes or until tender and golden brown.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
April 27, 2021
3/4 cup Greek yogurt
2 T fresh lemon juice
1 clove fresh garlic minced
1 medium cucumber peeled, deseeded and chopped
24 ounces cooked chicken diced
4 roma tomatoes diced
3 ounces feta cheese crumbled
1/4 cup Kalamata olives chopped
2 T fresh parsley chopped
salt and pepper to taste
pitas for serving
Posted by Penny Moline. Posted In : Sandwiches
April 27, 2021
3 large heads of cauliflower stemmed and cut vertically into 1 inch steaks
3 T extra virgin olive oil
kosher salt
ground pepper
1 1/2 cup marinara sauce
1/4 cup grated parmesan divided
1 cup shredded mozzarella cheese
1/4 cup basil leaves torn if large
crushed red pepper flakes
Preheat oven to 425
Arrange cauliflower in a singer layer on a sheet pan and brush both sides with olive oil
Season with salt and pepper
Roast flipping once, until cauliflower is tender and golden.
Top each cauliflower with marinara, sprinkle with mozzarella and parmesan. Switch oven to broil and broil unit cheese is bubbly and golden.
Posted by Penny Moline. Posted In : Vegetables
April 27, 2021
Sandwich ingredients;
2 T Butter sofened
8 slices of marbled rye bread
8 slices of swiss cheese
3/4 pound of corned beef, thinly sliced
1/2 lb sauerkraut
1/4 cup thousand island dressing
Butter one side of the bread and place into a buttered hot skillet. Cook like a grilled cheese.
Posted by Penny Moline. Posted In : Sandwiches
April 27, 2021
4 chicken breast If they are thick pound them out.
salt and pepper to taste
1/4 cup flour
2 T butter
2 T olive oil
1 cup chicken stock
2 whole lemons
3/4 cup heavy cream
1/4 cup capers
Chopped fresh parsley
Angel hair pasta
Heat 2 T of butter in a skillet over med high heat.
Salt and pepper chicken breast and dredge in flour
Cook until done 165 degrees and remove from skillet
Add chicken stock, juice from 2 lemons, heavy cream and capers. Bring to a boil and return to medium/low heat. Taste the sauce and adjust seasoning. Serve the chickens over cooked pasta and sauce.
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
