Showing Tag: "grilling" (Show all posts)

Grilled Goat Cheese, Artichoke hearts and Sundried tomatoes stuffed chicken

Posted by Penny Moline on Monday, May 20, 2013, In : What to Grill Tonight! 

stuffing:
2 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 jar artichoke hearts (7 oz)  not marinated
2 teaspoon minced garlic
salt and pepper to taste
3 ounces fresh goat cheese
3 tablespoons sundreied tomatoes oil packed
2 tablespoons fresh basil chopped fine

4 large boneless chicken breast
olive oil
salt and pepper

In a medium pan combine the olive oil, thyme and red pepper flakes
drain the jar of artichoke hearts and chop coarsely
add the artichoke , minced garlic, and sa...
Continue reading ...
 

Grilled mixed fruit kebabs

Posted by Penny Moline on Monday, May 20, 2013, In : What to Grill Tonight! 

2 tablespoons honey
2 tablespoons orange juice
1/8 teaspoon cinnamon

4 cups fresh fruit cut into bite size chunks such as pineapple, strawberries, apricots, nectarines, peaches, pears, apples, cherries, grapes,
2 teaspoons grated lime juice optional

combine honey, orange juice, and cinnamon
add fruit and toss to caot
alternately put the fruit on the skewers
grill kebabs until the fruit is tender
sprinkle with zest and serve

If desired you can sprinkle with brown sugar



Continue reading ...
 

Grilled Corn in the husk

Posted by Penny Moline on Monday, May 20, 2013, In : What to Grill Tonight! 

3 tablespoons fresh lime juice
1 tablespoons tequila (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried chili powder


salt and pepper to taste
butter

4 ears of corn unhusked but the corn silk removed.

Preheat grill

peel back the corn husk and remove the silk
rinse under cold water
brush the lime juice mixture over the corn kernels then pull back the husk and tie with a kitchen string
grill with the lid down turning as the husks blackened, for about 20 minutes or until piping hot and tender

brush wit...
Continue reading ...
 

Grilled Shrimp and asparagus salad

Posted by Penny Moline on Monday, May 20, 2013, In : What to Grill Tonight! 

2 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup freshly chopped parsley
1 teaspoon lemon zest
1 clove garlic minced
1 pound large shrimp, shelled and deveined
1 pound fresh asparagus, trimed and cut diagonally into 2 inch lengths
1/2 cup finely diced red bell pepper
1 tablespoon chopped pecans

Combine lemon juice, mustard, oil and salt and set aside this is the dressing for the asparagus
add parsley, lemon zest, and garlic in a seperate bowl
Coat the sh...
Continue reading ...
 

Grilled Beef Kebabs with apricot glaze

Posted by Penny Moline on Monday, May 20, 2013, In : Beef 

1/2 cup apriot nectar
1/4 cup white wine
3 tablespoons honey
1 teaspoon lime zest grated
3 tablespoons lime juice
1 clove garlic minced
1 teaspoon oregano
1 pound bottom round of beef cut into 1 inch cubes
16 fresh apricots cut into chunks  or dried apricot halves

1 pound sweet potatoes peeled and cut into chunks 8 small onions or 2 large onions cut into chunks
1 zucchini cut into 16 pieces

Combine the apricot nectar, wine, honey, lime zest, lime juice, garlc and oregano, set aside 1/4 cup.  Then add Be...
Continue reading ...
 
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Showing Tag: "grilling" (Show all posts)

Grilled Goat Cheese, Artichoke hearts and Sundried tomatoes stuffed chicken

Posted by Penny Moline on Monday, May 20, 2013, In : What to Grill Tonight! 

stuffing:
2 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 jar artichoke hearts (7 oz)  not marinated
2 teaspoon minced garlic
salt and pepper to taste
3 ounces fresh goat cheese
3 tablespoons sundreied tomatoes oil packed
2 tablespoons fresh basil chopped fine

4 large boneless chicken breast
olive oil
salt and pepper

In a medium pan combine the olive oil, thyme and red pepper flakes
drain the jar of artichoke hearts and chop coarsely
add the artichoke , minced garlic, and sa...
Continue reading ...
 

Grilled mixed fruit kebabs

Posted by Penny Moline on Monday, May 20, 2013, In : What to Grill Tonight! 

2 tablespoons honey
2 tablespoons orange juice
1/8 teaspoon cinnamon

4 cups fresh fruit cut into bite size chunks such as pineapple, strawberries, apricots, nectarines, peaches, pears, apples, cherries, grapes,
2 teaspoons grated lime juice optional

combine honey, orange juice, and cinnamon
add fruit and toss to caot
alternately put the fruit on the skewers
grill kebabs until the fruit is tender
sprinkle with zest and serve

If desired you can sprinkle with brown sugar



Continue reading ...
 

Grilled Corn in the husk

Posted by Penny Moline on Monday, May 20, 2013, In : What to Grill Tonight! 

3 tablespoons fresh lime juice
1 tablespoons tequila (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried chili powder


salt and pepper to taste
butter

4 ears of corn unhusked but the corn silk removed.

Preheat grill

peel back the corn husk and remove the silk
rinse under cold water
brush the lime juice mixture over the corn kernels then pull back the husk and tie with a kitchen string
grill with the lid down turning as the husks blackened, for about 20 minutes or until piping hot and tender

brush wit...
Continue reading ...
 

Grilled Shrimp and asparagus salad

Posted by Penny Moline on Monday, May 20, 2013, In : What to Grill Tonight! 

2 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup freshly chopped parsley
1 teaspoon lemon zest
1 clove garlic minced
1 pound large shrimp, shelled and deveined
1 pound fresh asparagus, trimed and cut diagonally into 2 inch lengths
1/2 cup finely diced red bell pepper
1 tablespoon chopped pecans

Combine lemon juice, mustard, oil and salt and set aside this is the dressing for the asparagus
add parsley, lemon zest, and garlic in a seperate bowl
Coat the sh...
Continue reading ...
 

Grilled Beef Kebabs with apricot glaze

Posted by Penny Moline on Monday, May 20, 2013, In : Beef 

1/2 cup apriot nectar
1/4 cup white wine
3 tablespoons honey
1 teaspoon lime zest grated
3 tablespoons lime juice
1 clove garlic minced
1 teaspoon oregano
1 pound bottom round of beef cut into 1 inch cubes
16 fresh apricots cut into chunks  or dried apricot halves

1 pound sweet potatoes peeled and cut into chunks 8 small onions or 2 large onions cut into chunks
1 zucchini cut into 16 pieces

Combine the apricot nectar, wine, honey, lime zest, lime juice, garlc and oregano, set aside 1/4 cup.  Then add Be...
Continue reading ...
 
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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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