Showing Tag: "chicken" (Show all posts)

chicken Lombardy

Posted by Penny Moline on Thursday, June 6, 2019, In : Entree 
8 ounces fresh mushrooms sliced
butter for sautéing
6 chicken breast
1/2 cup flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
salt and pepper to taste
Mozzarella cheese shredded as needed
parmesan cheese shredded to taste
Green onions sliced for garnish

Cook mushrooms in butter and site aside.
Pound out chicken
Dredge chicken in seasoned flour
Sear chicken in butter/oil mix
repeat until all the chicken is seared off reserving pan drippings
Place chicken in greased 9x13 pan
Sprinkle mushroom...
Continue reading ...
 

Chicken Stuffed with feta

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
4 chicken breasts pounded thin or butterflied

Filling:
1 roasted red pepper skin removed chopped small
1 Tablespoon fresh basil
1 Tablespoon fresh parsley
1/2 cup feta cheese
olive oil to drizzle
salt and pepper to taste

Mix ingredients together

1/2 cup chicken stock
tooth picks for holding the chicken together

If you want to bread the chicken then you would do a standard breading of seasoned flour, eggs and milk mixture, and seasoned bread crumbs

place some filling in the thinly pounded chicken breast ...
Continue reading ...
 

Chicken and Sausage Gumbo with White Rice

Posted by Penny Moline on Wednesday, November 2, 2011, In : Whats for dinner 

2 Tablespoons plus 1/2 cup butter
1 pound sausage such as andouille, kielbasa, smoked cut into bite size pieces
4 pounds chicken, breast, tenders, or thighs
1 Tablespoon creole seasoning (recipe follows)
1 cup flour
2 cups diced onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1 /4 teaspoon cayenne
3 bay leaves
9 cups chicken stock
3/4 cup chopped green onion
3 tablespoon chopped parsleyleaves
1 tablespoon file powder

White rice recipe follows

In a large heavy bottom sauce pan heat 1 ta...


Continue reading ...
 
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Showing Tag: "chicken" (Show all posts)

chicken Lombardy

Posted by Penny Moline on Thursday, June 6, 2019, In : Entree 
8 ounces fresh mushrooms sliced
butter for sautéing
6 chicken breast
1/2 cup flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
salt and pepper to taste
Mozzarella cheese shredded as needed
parmesan cheese shredded to taste
Green onions sliced for garnish

Cook mushrooms in butter and site aside.
Pound out chicken
Dredge chicken in seasoned flour
Sear chicken in butter/oil mix
repeat until all the chicken is seared off reserving pan drippings
Place chicken in greased 9x13 pan
Sprinkle mushroom...
Continue reading ...
 

Chicken Stuffed with feta

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
4 chicken breasts pounded thin or butterflied

Filling:
1 roasted red pepper skin removed chopped small
1 Tablespoon fresh basil
1 Tablespoon fresh parsley
1/2 cup feta cheese
olive oil to drizzle
salt and pepper to taste

Mix ingredients together

1/2 cup chicken stock
tooth picks for holding the chicken together

If you want to bread the chicken then you would do a standard breading of seasoned flour, eggs and milk mixture, and seasoned bread crumbs

place some filling in the thinly pounded chicken breast ...
Continue reading ...
 

Chicken and Sausage Gumbo with White Rice

Posted by Penny Moline on Wednesday, November 2, 2011, In : Whats for dinner 

2 Tablespoons plus 1/2 cup butter
1 pound sausage such as andouille, kielbasa, smoked cut into bite size pieces
4 pounds chicken, breast, tenders, or thighs
1 Tablespoon creole seasoning (recipe follows)
1 cup flour
2 cups diced onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1 /4 teaspoon cayenne
3 bay leaves
9 cups chicken stock
3/4 cup chopped green onion
3 tablespoon chopped parsleyleaves
1 tablespoon file powder

White rice recipe follows

In a large heavy bottom sauce pan heat 1 ta...


Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline 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

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