Showing Tag: "tex-mex" (Show all posts)

Salsa

Posted by Penny Moline on Friday, November 11, 2011, In : Cold Sauces and Homemade Salad Dressings 
4 to 5 fresh tomatoes (roma's work well) or 2 cans diced tomatoes drained
1 teaspoon minced garlic
1/2 cup red or white onion chopped
1/4 cup lime juice
1 to 2 jalapenos seeded and finely chopped
3 Tablespoons fresh cilantro chopped course
1 Tablespoon olive oil
salt and pepper to taste
chili powder if desired to taste
cayenne pepper if desired to taste

Add tomatoes, garlic, onion and lime juice, jalapenos and cilantro in a bowl and mix well. 
You can slightly smash ingredients with the back of a spoon...
Continue reading ...
 

Fresh Flour Tortilla

Posted by Penny Moline on Friday, November 11, 2011, In : Quick Bread 
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
2 Tablespoons shortening
3/4 to 1 cup warm water

Combine dry ingredients in a bowl and mix well.  Cut in shortening until a course meal is formed.
Add enough water to make a soft but not sticky dough.  knead into a smooth ball.  Cover and let rest for 20 minutes. 
Flatten and then roll into about a 5 inch diameter.

Preheat a cast iron skillet or griddle and cook.



Continue reading ...
 

melted cheese appetizer

Posted by Penny Moline on Friday, November 11, 2011, In : Appetizer 
Shredded or sliced Monterrey Jack Cheese 1 pound
1 small onion chopped small
1/4 to 1 teaspoon cinnamon or to taste
Cooked bay shrimp or cooked diced shrimp
jalapeno sliced

preheat oven to 375

Saute the onion in butter until it is translucent
add cinnamon depending on your taste

Sprinkle cheese over the bottom of a pie dish, top with the sauteed onion and garnish with jalapeno

Bake until the cheese has melted and serve with tortilla chips or a fresh and warmed tortilla.

Continue reading ...
 

Orange and jicama salad

Posted by Penny Moline on Friday, November 11, 2011, In : Salads 
Lettuce greens any type will do
1 large orange peeled and sectioned
1 cup jicama peeled and julienned
1/4 cup red onion chopped
3 Tablespoons oil, can use salad oil or olive oil
1 Tablespoon fresh squeezed orange juice
1 teaspoon white wine vinegar
salt and pepper to taste
1 Tablespoon fresh chopped cilantro
Cayenne pepper or ancho chili powder if desired for some heat

Line plates with lettuce greens, to with sectioned orange slices, mound jicama, and sprinkle with chopped red onion.

Blend juice, vinega...
Continue reading ...
 

Chipotle Steak Fajitas

Posted by Penny Moline on Friday, November 11, 2011, In : Beef 
Marinade:
1 small white onion chopped
5 garlic cloves peeled
2 Tablespoons toasted cumin seed
2 Tablespoon chipotle in adobe or to taste
2 Tablespoons brown sugar
2 Tablespoons oil
salt and pepper to taste
pulse in a food processor until finely chopped

Steak
1 1/2 pounds round steak or flank steak trimmed of fat
Chipotle marinade
Freshly squeezed lime juice

Rub steak with marinade and set aside for 30 minutes
Pre-heat a grill.
Sprinkle meat with lime juice and grill until desired doneness.
cut into strips an...
Continue reading ...
 

Tequila Cream Parfait

Posted by Penny Moline on Friday, November 11, 2011, In : Desserts 
1 stick butter ( 4 ounces)
4 egg yolks
2 Tablespoons water
5 Tablespoons powdered sugar
2 teaspoons vanilla
1/4 to 1/3 cup tequila to taste
1 cup heavy cream chilled
Fresh Fruit of your choice as needed

Fresh seasonal fruit can be mango, pineapple, strawberries, bananas, raspberries, blueberries, kiwi or a combination of any

Melt the butter
Bring water to a low boil in a bain marie or large sauce pan
Whisk together egg yolks, and 2 Tablespoons water in a stainless steel bowl over the sauce pan of simmer...
Continue reading ...
 
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Showing Tag: "tex-mex" (Show all posts)

Salsa

Posted by Penny Moline on Friday, November 11, 2011, In : Cold Sauces and Homemade Salad Dressings 
4 to 5 fresh tomatoes (roma's work well) or 2 cans diced tomatoes drained
1 teaspoon minced garlic
1/2 cup red or white onion chopped
1/4 cup lime juice
1 to 2 jalapenos seeded and finely chopped
3 Tablespoons fresh cilantro chopped course
1 Tablespoon olive oil
salt and pepper to taste
chili powder if desired to taste
cayenne pepper if desired to taste

Add tomatoes, garlic, onion and lime juice, jalapenos and cilantro in a bowl and mix well. 
You can slightly smash ingredients with the back of a spoon...
Continue reading ...
 

Fresh Flour Tortilla

Posted by Penny Moline on Friday, November 11, 2011, In : Quick Bread 
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
2 Tablespoons shortening
3/4 to 1 cup warm water

Combine dry ingredients in a bowl and mix well.  Cut in shortening until a course meal is formed.
Add enough water to make a soft but not sticky dough.  knead into a smooth ball.  Cover and let rest for 20 minutes. 
Flatten and then roll into about a 5 inch diameter.

Preheat a cast iron skillet or griddle and cook.



Continue reading ...
 

melted cheese appetizer

Posted by Penny Moline on Friday, November 11, 2011, In : Appetizer 
Shredded or sliced Monterrey Jack Cheese 1 pound
1 small onion chopped small
1/4 to 1 teaspoon cinnamon or to taste
Cooked bay shrimp or cooked diced shrimp
jalapeno sliced

preheat oven to 375

Saute the onion in butter until it is translucent
add cinnamon depending on your taste

Sprinkle cheese over the bottom of a pie dish, top with the sauteed onion and garnish with jalapeno

Bake until the cheese has melted and serve with tortilla chips or a fresh and warmed tortilla.

Continue reading ...
 

Orange and jicama salad

Posted by Penny Moline on Friday, November 11, 2011, In : Salads 
Lettuce greens any type will do
1 large orange peeled and sectioned
1 cup jicama peeled and julienned
1/4 cup red onion chopped
3 Tablespoons oil, can use salad oil or olive oil
1 Tablespoon fresh squeezed orange juice
1 teaspoon white wine vinegar
salt and pepper to taste
1 Tablespoon fresh chopped cilantro
Cayenne pepper or ancho chili powder if desired for some heat

Line plates with lettuce greens, to with sectioned orange slices, mound jicama, and sprinkle with chopped red onion.

Blend juice, vinega...
Continue reading ...
 

Chipotle Steak Fajitas

Posted by Penny Moline on Friday, November 11, 2011, In : Beef 
Marinade:
1 small white onion chopped
5 garlic cloves peeled
2 Tablespoons toasted cumin seed
2 Tablespoon chipotle in adobe or to taste
2 Tablespoons brown sugar
2 Tablespoons oil
salt and pepper to taste
pulse in a food processor until finely chopped

Steak
1 1/2 pounds round steak or flank steak trimmed of fat
Chipotle marinade
Freshly squeezed lime juice

Rub steak with marinade and set aside for 30 minutes
Pre-heat a grill.
Sprinkle meat with lime juice and grill until desired doneness.
cut into strips an...
Continue reading ...
 

Tequila Cream Parfait

Posted by Penny Moline on Friday, November 11, 2011, In : Desserts 
1 stick butter ( 4 ounces)
4 egg yolks
2 Tablespoons water
5 Tablespoons powdered sugar
2 teaspoons vanilla
1/4 to 1/3 cup tequila to taste
1 cup heavy cream chilled
Fresh Fruit of your choice as needed

Fresh seasonal fruit can be mango, pineapple, strawberries, bananas, raspberries, blueberries, kiwi or a combination of any

Melt the butter
Bring water to a low boil in a bain marie or large sauce pan
Whisk together egg yolks, and 2 Tablespoons water in a stainless steel bowl over the sauce pan of simmer...
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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