Author: Dawn Jacobs

Smudge (S’mores Fudge)

Posted on by Dawn Jacobs

This easy recipe is perfect for the younger chefs in training.  With three simple ingredients you get a base that can have a wide variety of ‘add-on’ ingredients.  We used marshmallows, but m&m’s, reeses pieces, peanut butter, etc… would all make great additions to the base. 

Experiment and have fun! 

 

Easy Smudge

Fudge Fun in Culinary Class: A Recipe that Charmed the School

In today’s culinary class, we whipped up a  simple, yet delicious three-ingredient fudge recipe that became the star of the school. Using just 2 cups of Toll House chocolate chips, 1 can of condensed milk, and 1 teaspoon of vanilla, we created  a sweet recipe. The best part? Students got to throw in their own creative twists!

Fourth period Culinary’s Erick, Yahir, Adam, and Marco crafted a unique fudge variation they named “Smudge.” This creative twist on the classic recipe began with lining the pan with graham crackers. They then poured over a mixture of classic fudge interspersed with mini marshmallows, creating a delightful texture and adding a sweet, gooey layer that complemented the crunchy base. This innovative approach not only enhanced the flavors but also added an interesting textural contrast to the fudge.

The Base Recipe

Our creation began with the basics: chocolate chips, condensed milk, and vanilla. But here’s a pro tip we shared in class—never microwave your chocolate! Instead, we used an electric skillet with a high bowl in the middle to ensure our chocolate melted smoothly without any mishaps. Remember, keep that water away from your chocolate to avoid any seizing.

Adding a Personal Touch

With the base ready, it was time for some fun. One group added a cup of marshmallows, not completely melting them, creating a wonderful gooey texture that was a hit. Another group went for a rich, creamy addition of 2 tablespoons of peanut butter. The possibilities? Endless!

A School-Wide Treat

The enthusiasm was contagious as nearly everyone in the school got a taste of our culinary creations. The marshmallow fudge was a hit with students (even those in other classes).  Students from all over came to get a copy of the recipe, 

This class wasn’t just about making fudge; it was a lesson in creativity, technique, and sharing joy through food. Stay tuned for more adventures from our culinary class.

 

 

 

Smudge (S'mores Fudge)

Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Servings 24

Ingredients
  

  • 2 cups semi-sweet chocolate chips
  • 14 oz can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup mini marshmallows Optional
  • 3 Graham Crackers

Instructions
 

  • Line a 8-inch square baking dish with parchment paper or aluminum foil, leaving about a 1-inch overhang for easy removal. Place graham crackers in the bottom. They can be whole or crumbled. Set aside.
  • In a large, high edged bowl add the chocolate chips and condensed milk. Set the bowl over a pan of simmering water over medium-low heat, making sure that none of the water gets into the chocolate. Use a spatula to stir until completely melted and combined.
  • When the chocolate chips are completely melted, add the vanilla extract. Stir until well combined and smooth. Add the mini marshmallows (optional) and stir again.
  • Pour into the prepared pan and spread the top with a spatula until smooth.
  • Refrigerate until set, about 2 to 3 hours.
  • Carefully lift the fudge out of the pan and cut into small squares.

Notes

I like to leave the marsmallows where they are not fully melted. Store in an airtight container in the refrigerator for up to 2 weeks or until it's all gone.
You can also freeze fudge. Wrap it in foil and place in a freezer container or bag. Freeze for up to 3 months but don't leave it too long as it will start to taste funky.
Tried this recipe?Let us know how it was!

 

Sunny Day Fried Rice

Posted on by Dawn Jacobs

Turning Leftovers into a feast

Sunny Day Fried Rice

 

As mealtime approached and my stomach began to rumble, I ventured to the refrigerator in search of inspiration. Inside, I found an eclectic mix of leftovers: rice from last night’s fajitas, some rotisserie chicken, Bok Choy from our greenhouse beginning to bolt, and carrots that had seen fresher days. At first glance, nothing seemed to mesh well for a meal.

What better opportunity, I thought, than to use these disparate ingredients to whip up some fried rice? With the sun shining brightly outside, I seized the moment to take my kitchen outdoors. Grabbing my cutting board, I set up an impromptu outdoor prep station.

As I chopped and prepped, the simple act of cooking in the fresh air felt invigorating. Using what I had on hand, I was not only able to minimize food waste but also create a meal that was both satisfying and unexpected. Stay tuned for how this impromptu dish of sunny day fried rice turned out—a delicious reminder that sometimes, the best meals come from a little creativity and the remnants of your fridge.

 

 

Here’s a perfect plan to make use of all those leftovers! Fried rice is such a versatile dish that lets you incorporate a variety of ingredients, even ones that might not traditionally go together. Here’s a quick guide on how to make a delightful fried rice with your available ingredients:

Sunny Day Fried Rice

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 6 People

Ingredients
  

  • 6-8 cups Leftover rice best if it’s a day old
  • 1 Rotisserie chicken shredded or chopped and off the bone
  • 1 head Bok Choy chopped
  • 2 Carrots diced
  • 3 tbsp Oil vegetable or sesame oil
  • 2 tbsp Soy sauce or Coconut Aminos
  • 2 cloves Garlic minced (optional)
  • 1 Onion chopped
  • Salt and pepper to taste
  • 3 Eggs
  • Green onions or herbs for garnish optional

Instructions
 

  • Gather all your ingredients. Make sure the rice is not too moist, as drier rice fries better. Shred your chicken, chop the Bok Choy and carrots, and if using, prepare your onion and garlic.
  • Cook the Veggies: Heat a tablespoon or two of oil in a large pan or wok or even better, a griddle over medium-high heat. If you’re using onions or garlic, add them first and sauté until they start to soften. Then add the carrots and cook for a few minutes until they begin to soften. Add the Bok Choy last, as it cooks quickly.
  • Add the Chicken: Toss in the shredded chicken and stir to combine. Let it heat through.
  • Eggs (if using): Push the ingredients to the side of the pan, add a little more oil to the cleared space, and crack the eggs directly into the pan. Scramble the eggs until mostly cooked and then mix with the rest of the ingredients.
  • Rice Time: Add the rice, breaking up any clumps. Stir everything together and then let the rice sit for a bit without stirring to get some crispy bits.
  • Season: Drizzle soy sauce over the rice and stir. Add salt and pepper to taste. Continue to cook, stirring occasionally until everything is well combined and heated through.
  • Garnish and Serve: Finish by tossing some chopped green onions or fresh herbs on top for a fresh contrast to the savory flavors.

Notes

This recipe can easily be altered to incorporate many of the leftovers that you find in your fridge.  The amounts can vary quite significantly and still turn out amazing.  
Be sure to let the rice crisp up a little before turning it to get a little crunchy texture.  
Tried this recipe?Let us know how it was!

 

Banana Pancakes – Student Showcase

Posted on by Dawn Jacobs

Banana Pancakes

Culinary Creativity Unleashed: Student Recipe Showdown

In our vibrant culinary classroom, the aroma of innovation recently filled the air as students embarked on a delightful challenge: transforming a simple recipe into something uniquely delicious. Armed with just a medium banana, an egg, a dash of flour, and a sprinkle of cinnamon, they were tasked with crafting their own twist on this basic mix. The results? Pure deliciousness, crowned by a taste test that revealed our champions!

Banana Pancakes:  By Marilyn Wommack

 

INGREDIENTS 

  • 1 medium banana, with a few brown spots

  • 1 large egg

  • 2 tbsp flour (see notes)

  • 1/4 tsp cinnamon (optional)

 

INSTRUCTIONS 

  • Mash: in a medium bowl, mash the banana until very smooth with only a few lumps.

  • Add: add in the flour, egg and cinnamon (if using).

  • Mix: with a fork or whisk, mix until everything is combined. 

  • Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop one tablespoon of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. You will not see any bubbles like traditional pancakes. Flip and cook for another 2-3 minutes or until golden brown. 

  • Serve: let cool slightly and serve. 

First Period Winners: A Sweet Twist on Tradition

Meet our culinary creators who took the morning by storm!

Olive P.’s Gourmet Delight:

  • Ingredients: 1 medium banana, 1 large egg, 2 tablespoons of flour, 1/4 teaspoon of cinnamon, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, 1/8 cup of chocolate chips

  • The Twist: Olive enhanced the natural sweetness of the banana with a spoonful of sugar and a generous teaspoon of vanilla, rounding it off with chocolate chips for a melt-in-your-mouth experience.

Drew’s Chocolate Chip Sensation:

  • Ingredients: 1 medium banana, 1 large egg, 2 tablespoons of flour, 1/4 teaspoon of cinnamon, 2 teaspoons of vanilla extract, a handful of chocolate chips

  • The Twist: Doubling down on vanilla and tossing in a handful of chocolate chips, Drew’s recipe is perfect for those who love their treats rich and flavorful.

Fourth period 

Breanna H. showcased her creativity by making chocolate chip happy faces and crafting a heart-shaped design with chocolate chips on her pancakes. She followed the base recipe, adding 1 teaspoon of vanilla, and concentrated her efforts on the artistic presentation of her pancakes.

Join the Culinary Adventure:

Why not take these recipes for a spin in your own kitchen? Whether you stick to the script or throw in your own twist, there’s a world of flavors just waiting to be explored. Share your creations with us, and let’s keep the culinary creativity flowing!

Happy cooking!

 

 

Oven Roasted Chicken

Posted on by Dawn Jacobs

Roasted chicken

This is a pretty easy cook that can be used for many different meals.  

I used a whole chicken for this dish.  I spatchcocked the chicken which involves cutting the back of the chicken and spreading it out with the breast up.  With it spread out, I rubbed some olive oil on the skin and added some Greek Freak spice from Spiceology.  

I used a meat probe by Meater and cooked it the oven which was preheated to 425 degrees until the internal temperature was 165.  The bird cooked for about an hour.  After taking it out, I let it rest for about 10 minutes to keep the juices in.  

After it rested, it just needed to be cut into the parts and then picking the remaining meat off of the bones.  

Add some spicy (rich flavored, not hot) chicken to your regular cooking schedule.  It’s super versatile and can be used for many different meals.  

 

Instant Pot Basmati Rice and Instructions for other rices

Posted on by Dawn Jacobs

Instant Pot Basmati Rice

 

 

 

Step 1:  Plug in Instant Pot

 

Step 2:   Measure and pour in two cups of Basmati rice.  If you like to wash your rice do that before putting it into the Instant pot.  

 

Step 3:  Pour in 2 cups of liquid.  I use chicken broth but you can use water or vegetable broth.  

 

Step 4:  Put the lid on the pot and set the dial on top to seal.  For my Instant pot that puts the arrow of the dial in the middle.

 

Step 5:  Push manual and the plus sign till you see Four minutes.

 

Step 6:   When the timer is up wait ten  minutes more. This is called a  natural pressure release, which means release the pressure manually after 10 minutes, after the instant pot beeps.  

 

Step 7:  Turn the lever to venting and release the pressure.

 

Step 8:  Dish up your rice and serve.

 

Instructions for other rices.

Jamine rice:

1 cup rice and 1 cup liquid 4 minutes and then after beep wait ten minutes and release.

 

Brown long grain  rice:

1 cups of rice and 1 1/4 cups of liquid.  Push manual and 22 minutes. Release when beeps.

 

Instant Pot Hard Boiled Eggs/ Deviled Eggs

Posted on by Dawn Jacobs

HHeading Level 4

One of the easiest and best things to cook in your newly purchased Instant pot is hard boiled eggs.  I purchased one for my son this Christmas 2020 and he will be helping me demonstrate the step by step process..  

Step 1:  Plug in the instant pot.

Heading Level 4

Step 2:  Take off lid by turning it and pulling it off and place stainless steel trivet inside the pot to place the eggs on.

 

Heading Level 4

.

Step 3:  Place the eggs in the pot.  I am making deviled eggs and I am only putting in 6 eggs.  You can put more in.

 

Step 4:  Add a 1 cup of water to the Instant pot.

 

Step 5:  Put the lid on and seal.  Place the steam release dial on sealing.  This is in the middle for my Instant pot.  Turning the dial to either side on mine releases the steam.

 

Step 6:  Push the egg button on the Instant pot or choose the manual option and use the plus button to 5 minutes.

 

Set for 5 minutes.

 

Step 7:  When the Instant pot reaches the desired time of 5 minutes the Instant pot will start counting up how long it has been done.  Let it sit another 5 minutes until it reads L005.  

 

Step 8: Turn the top dial from sealing to venting.  The red button will drop down when all of the steam is released and it then will allow you to turn the lid and open the Instant pot.  The red button is a safety feature.  When button drops turn lid and remove.

 

Button that has gone down making it safe to open Instant pot.

 

Step 9: Take eggs out using a spoon or tongs and place eggs in cold water for 5 minutes.

 

Step10: When eggs are cool roll them under your hand on the counter top until all the shell has been cracked.

 

Step 11: Place the egg under cold running water as you take the shell off of the egg.  The running water makes the shell come off easily.  You can take these eggs and put them in a container in your refrigerator for the week or you can continue as my son Rodney, and I show you how to make Deviled Eggs with them.

Deviled Eggs

Deviled Eggs are amazing for a quick protein to have on hand.  They are the first thing I taught my son to do with his Instant pot.

Step 1:  The first thing you are going to do is cut the eggs in half length wise.

 

Deviled Eggs 

Step 2:  Pop the egg yolk out into a bowl and place egg whites separately.

 

 

Deviled Eggs 

Step 3:  Use a spoon or a small spatula to press against the egg yolk to make it smooth and then stir.  Keep this process going until smooth.

 

Deviled Eggs 

Step 4:  Add small amounts of your mayo of choice to the eggs.  I used a little more than 1/4 of a cup.  I like using the Kraft Mayo with Olive oil.  I then only add 1 teaspoon of mustard of choice and stirred  those ingredients together with the egg yolks. Add salt and pepper to taste.  

 

Deviled Eggs 

Step 5:  Place egg white cups in tray

 

Deviled Eggs 

Step 6:  Use a teaspoon to spoon fill the egg white cups with the egg yolk mixture.  You can also pipe it into the cups with a cake decorating set to make them fancy.  I like to sprinkle a little ground Paprika on the eggs.

 

Deviled Eggs 

Step 7: Enjoy your Deviled Eggs.  

 

Homemade Marinara and Noodles

Posted on by Dawn Jacobs

Homemade Marinara and  Zoodles. 

Homemade Marinara sauce with Zoodles. It’s Easy. It’s fun. The flavor was rich. We’re definitely going to make this again.

Ingredients:

1 Zucchini per person

4-5 Tomatoes

1 Medium white onion

4 Tablespoons of butter

1 Tablespoon of Italian dry herbs

Parmesan

Some fresh herbs of choice.  About 1 Tablespoon.  I used fresh Oregano and a little Rosemary chopped fine.

Instructions:

Turn stove on to medium heat

Grate tomatoes into the pan

Add whole onion into the sauce for flavor with some fresh garlic.

Add 2 tablespoons of butter at first.  You can add more later.  Add 2 more tablespoons of needed for thickness.  

Add parmesan  1/4 cup to 1/2 cup.

Start making noodles and when the sauce has cooked on the stove for half an hour on medium low heat add zoodles.  Stir them around until heated.  Two minutes is long enough.  

Plate it up.

 

 

 

 

 

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Cowboy Casserole

Posted on by Dawn Jacobs

Cowboy Casserole

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 2 Tablespoons Vegetable Oil
  • 1 Yellow Onion – Diced
  • 2 Cloves Garlic – Minced
  • 1 lb. Ground Beef
  • 1 Package taco seasoning
  • 1 Can 15 oz Black beans – drained
  • 1 Can 15 oz Pinto beans – drained
  • 1 Can 15 oz diced fire roasted tomatoes
  • 1 4 oz Can diced green chiles
  • ¾ Cup shredded Cheddar or Colby cheese
  • 1 Teaspoon of your favorite hot sauce
  • 1 Cup frozen corn kernels
  • 1 Bag tater tots

Instructions
 

  • Preheat your oven to 350 F.
  • Heat vegetable oil in a large oven safe pan on medium-high.
  • Add onion and cook until lightly browned.
  • Add garlic and cook for another minute.
  • Add beef and break apart while it is being browned.
  • Add taco seasoning packet and stir well.
  • Add pinto beans, black beans, tomatoes, and green chiles and corn.
  • When this is hot, add the hot sauce and about ½ cup of the cheese.
  • Stir and keep it on the stove until it starts to bubble.
  • Add a full layer of the tater tots, cover with a lid or aluminum foil and bake in the oven for 30 minutes.
  • Remove the cover and add the remaining cheese over the tots.
  • Return uncovered pan to the oven and bake another 15-20 minutes. The tots should be crunchy, and the cheese melted.
  • Add your favorite toppings and enjoy!
Tried this recipe?Let us know how it was!

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Grilled Chicken Citrus Tacos

Posted on by Dawn Jacobs

Grilled Chicken Citrus Tacos

INGREDIENTS

4 boneless, skinless chicken thighs

1 tablespoon cilantro

*4 tablespoons extra virgin olive oil, avocado oil, or  grapeseed oil

1 teaspoon chili powder

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-1/2 teaspoons lemon zest or lime zest

2 tablespoons fresh lime juice 2 tablespoons of lemon juice

INSTRUCTIONS

One at a time, place the chicken thighs in a 1-gallon zip-lock bag.

Mix all of the ingredients above together in the bag. Zip up the bag and massage the marinade into the meat until evenly coated.

Place in the refrigerator let the chicken marinate for 1-2 hours.

Take chicken out of the refrigerator and let it come to room temperature for 15 minutes.

Preheat the grill to high heat.

Place the chicken thighs on the grill and cook, covered, for 5 to 7 minutes per side.

Do not overcook. Internal temperature should be 160.

Transfer the chicken to a platter and let sit for 10 minutes before slicing.

I make extra to have during the week for salads. I use this meat for soft tacos, and I like to serve it with Mango salsa.

 

 

Citrus Coleslaw

2 cups Shredded green cabbage

1 cup shredded red cabbage

1 cup shredded carrots

1/2 cup chopped cilantro

1/2 cup chopped green onion

juice of 2 limes

1 tablespoon of olive oil

2 tsp honey or more to taste

pinch of salt

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Before I grill I use a brush on the grill and then I rub an onion in oil and rub that onion over the top of the grill before putting any meat on the grill.  I then grill the onion and service it with the food.

Baked Ziti

Posted on by Dawn Jacobs

Baked Ziti