Sunday, August 22, 2010

Celebration Cafe

To my campers and others,

It has been a wonderful session teaching you to cook! The recipes are on my blog. I hope you use and enjoy these recipes for the rest of your cooking career. It was so much fun and I will remember you always. If you have any questions or you want to keep in touch or you and your parents want to sign up for my Thursday newsletter, which includes:

Recipes, cooking tips, cooking classes during the year and more you can always email me at or go to my website-


Chef Mary Payne Moran


Serves: 4 people



  • 8 flour tortillas
  • 2 cups shredded Mexican cheese
  • 1 red bell pepper cut into thin strips
  • 1 yellow onion cut into thin strips
  • ½ cup button mushrooms
  • ½ cup oil
  • salt and pepper


In a large sauté pan heat it with a tablespoon of oil, and add the peppers and onion. Season with salt and pepper. Set aside. In a non-stick pan heat the tortillas on both side until they’re warm. Add cheese, red peppers, onions, and mushrooms. Fold the tortilla and continue to cook until both sides are brown.

Dessert Quesadillas

Serves: 4 people

Dessert Quesadillas


  • 8 flour tortillas
  • 2 cups chocolate chips or 1 cup of Nutella
  • 1 cup strawberries
  • 1 cup diced pineapple
  • 1 crunch bars
  • 2 Oreo cookies


In a non-stick pan heat the tortillas on both side until they’re warm. Add the chocolate and then add the fruit or candy bars. Fold the tortilla and continue to cook until both sides are brown. Serve with whip cream.

Chicken Enchiladas

Serves: 4-6 Time: 1 hour and 30 minutes



  • 8-12 corn tortillas
  • 1 ½ cups enchilada sauce
  • 2 cups cheese
  • 4 chicken breasts cooked and shredded
  • ¾ cup Sour cream
  • ½ cup sliced black olives
  • ½ cup oil


In a sauté pan heat a little bit of oil. Once the oil is hot heat up all of the tortillas and fill with chicken and cheese. Top with enchilada sauce, cream cheese and olives. Bake at 350-degree oven covered for 10-15 minutes. Uncover and broil for the last 2 minutes.

*Mindful eating experiment with the grapes.

Black Bean Tacos

Serves: 4-6 Time: 1 hour and 30 minutes

Black beans


  • 3 garlic cloves
  • 1 can of rinsed black beans
  • ½ cup of water
  • 1 tablespoon chopped cilantro
  • 2 limes
  • Salt and pepper

Taco Ingredients:

  • 4 corn tortillas
  • 1 cup shredded iceberg lettuce
  • ½ cup sliced black olives


In a sauté pan heat a little bit of oil. Once the oil is hot sauté the garlic until they are glossy and aromatic. Next add the beans and water. Simmer for 30-45 minutes. Next add the cilantro, limejuice and season with salt and pepper. Heat the corn tortillas and top with desired toppings. Serve.


Guacamole Ingredients:

  • 3 avocados
  • 2 garlic cloves minced
  • 2 tbsp salsa
  • 2 limes juiced
  • 1 tbsp cilantro leaves roughly chopped
  • salt and pepper to taste


In a mixing bowl combine all of the ingredients above. Mix together and serve.

Tzatziki & Spanakopita

Serves: 4-6 Time: 15 minutes



  • 1 peeled and deseeded cucumber grated
  • 2 cups Greek Yoghurt
  • 2 cloves garlic minced
  • 1 1/2 lemons juice
  • 2 tsp of Dill
  • 1 pinch of salt


Grate cucumber into a bowl. Add the yoghurt, lemon juice, and dill. Add salt and pepper to taste. Dip Pita bread.


Serves: 4 Time: 45 minutes


  • 2 sheets of phylo dough
  • 1 tbsp olive oil
  • 1 cup cooked or thawed frozen spinach
  • 6 cloves garlic minced
  • 1 1/2 lemons juiced
  • ½ cup feta cheese
  • 1 egg whisked
  • 1 pinch of salt and pepper


In a sauté pan heat olive oil and sauté garlic until it is aromatic and then add the spinach. Season with salt and pepper. Remove from the burner and add the feta cheese and lemon juice. Season with salt and pepper if needed.

Cut the phylo dough into long strips that are 3 inches wide and the length of the phylo dough sheets. Place a drop of the spinach feta mixture to one side and fold into a triangle. When you get to the end brush the egg at the very end and seal the phylo dough. Bake at 350-degrees for 10 minutes.

Greek Pita Roll-Ups

Serves: 4 Rolls-Ups


  • 4 whole wheat pitas
  • 4 cooked shish kabob of chicken
  • 4 tablespoon of Tzatziki
  • 1 cup shredded romaine lettuce
  • 2 Roma Tomatoes
  • Juice from 1 lemon


Layer the pita with chicken, tzatziki, romaine lettuce, and tomatoes. Squeeze the lemon over the top of each pita for a little extra citrus kick.

Greek Salad & Saganaki

Serves: 4-6 Time: 15 minutes


o 1 green or red bell pepper deseeded and chopped

o ¼ cup Kalamata olives

o 2 tomatoes cut into quarters

o ¼ cup feta cheese

o 1 tbsp dried oregano

o ½ lemon

o ½ cup red wine vinegar

o ¼ cup olive oil


Chop all ingredients and place into a large bowl for your guests to serve themselves. Squeeze lemon over top and add the dried oregano. Let your guests add their own amount of vinegar and olive oil to taste.



o 1 lb Kasseri Cheese (a very salty and aromatic cheese)

o 1 tbsp butter

o 1 lemon

o 2 tbsp brandy

o And of course a lighter!


First, slice the whole cheese into ¼ inch thickness. Follow that by topping the whole thing with butter and broiling it on a cast iron plate. The fun part comes next at the table. Pour the brandy over the top and light with the lighter. Be careful not to burn yourself! Lastly, squeeze lemon over the top, and be careful not to let the seeds fall into the cheese.

Tortellini Trifle

Serves: 4-6 Time: 15 minutes


o 1 lb of tortellini pasta

o ½ c pesto*

o ½ cup tomato sauce

o ½ cup lemon ricotta cheese

o 1 cup mozzarella cheese


Boil off all of your tortellini and set it aside. Layer the pasta with the pesto, tomato sauce and ricotta cheese. Top with mozzarella and bake uncovered for 18-20 minutes at 325-degrees.

*Basil Pesto Ingredients-

2 garlic cloves minced

½ tbsp toasted pine nuts

½ c olive oil

2 tbsp Parmesan

1 lemon juiced

10 basil leaves

In a morter and pestal, blender or mortar and pestol and blend the basil and olive oil and slowly add the minced garlic, pine nuts, lemon juice and Parmesan.

Macaroni and Cheese

Serves: 4-6 Time: 15 minutes


o 1 ½ cups macaroni noodles

o 2 cups milk

o 2 cups ½ and ½

o 2 cups shredded Monterey jack and cheddar cheese

o Salt and pepper to taste


Cook off the macaroni noodles and set aside. In a large saucepot bring both the milk and ½ and ½ to a simmer. Once it’s simmering add the cheese slowly until it’s all added and blend with a hand blender as your adding the cheese. Continue to simmer and use a plastic spatula to stir and scrape the bottom of the pan to prevent the cheese sauce from burning. Season the sauce with salt. Add to your macaroni noodles and top with cracked black pepper.

Blueberry Crumble

Serves: 4-6 Time: 45 minutes


o 1 cup quick oats

o 1 cup of flour

o 1 ½ cup brown sugar

o 1 stick of butter softened

o 3 cups thawed and rinsed frozen blueberries

o Juice from 1 lemon


In a large mixing bowl mix together the quick oats, flour, 1 cup of the brown sugar and butter. In a separate bowl add the lemon juice and brown sugar to the blueberries. In pie tins place the blueberries and top with crumble. Bake at 350-degrees for 18-20 minutes.

Magical Kiss Cookies

Serves: about 48 cookies

Magical Kiss Cookie

o 1 cup (2 sticks) butter, softened
o 2/3 cup sugar
o 1 teaspoon vanilla extract
o 2 cups all-purpose flour
o ¼ cup Hershey’s Cocoa
o 48 Hershey’s kisses unwrapped
o Powdered sugar

Preheat the oven to 350 degrees, in a mixer beat cream together the sugar, butter, and vanilla until it is light and airy. Next stir the flour and cocoa together. Slowly add the cocoa mixture to the butter until everything is incorporated. Mold scant tablespoons of dough around the Hershey kiss covering completely. Shape into balls. Place on an un-greased cookie sheet.
Bake 8 to 10 minutes or until set. Let cool and remove and place on a wire rack to cool completely. Dust with powdered sugar. Serve.

English Muffin Pizzettes

Serves: 4 pizzettes

English Muffin Pizzettes


  • 4 whole wheat English muffin (separate top from bottom)
  • 1-2 tablespoons olive oil
  • 1 ½ cup tomato sauce
  • 1 cup mozzarella cheese (optional)
  • 4 basil leaves chopped
  • ¼ cup of chopped mushrooms
  • ¼ cup of raw spinach
  • Salt and pepper


On a large cookie sheet spread out the separated muffins and lightly drizzle olive oil over the top. Next add tomato sauce, cheese and toppings of choice. Bake for 6 to 8 minutes on 350 degrees.

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