"Recipes from the Chef's Kitchen"
Linton - Certified Chef Instructor
Kathleen Linton is a certified chef and graduated from the culinary
Augustine Florida. She has had her own catering business for over
is now catering for the Lorton Workhouse. She will soon be
Springs Winery in Clifton and will be doing a Harvest Dinner with Wine
on Saturday, October 15th from 7:30-10:30 PM. She has taught
in St. Augustine Florida. She is now teaching at the Workhouse in
La Table at Pentagon city, William and Sonoma at Tyson Corner and
at client’s homes. She had her own TV show in St. Augustine called
Cuisine's. She is a Gold Medalist in cooking competitions.
Corporate Chef for Martin & Greer and the Executive Chef for Flagler
Her father was in the MC for over 30 years and her family traveled
This is what inspired her to cook. Her specialty is ethnic
Cinnamon Rolls Made in a Waffle Iron
1) Cinnamon Rolls
2) Non-Stick Spray
3) Cream Cheese
1) Preheat the waffle iron.
2) Spray with the non-stick spray.
3) Separate folls and cook 1 1/2 to 3 minutes.
4) Remove from the waffle iron and place on a platter.
5) Squeese the cream cheese topping over the waffled
Bacon Cooked in an Oven
1) 1 lb. thick-cut Bacon
1) Preheat the oven to 400 degrees f. (You won't be broiling the
oven, so put your oven rack in the middle of the oven to
distribute the heat evenly.)
2) Line a large baking sheet with aluminum foil. Make sure the
foil extends up the sides of the pan so it captures all the
bacon grease and clean up is easier.
3) Arrange the bacon strips directly on the foil. It's okay if the
bacon overlaps slightly, because it will shrink slightly as it
bakes. OR place the bacon on a rack. Place the baking pan
in the oven.
4) Cook bacon for 10 to 20 minutes, depending on how chewy
or crispy you like the bacon.
5) Transfer the cooked bacon to a paper towel-lined platter. The
extra grease will be absorbed by the paper towels, and the
bacon will crisp up a bit as it cools. You can then transfer it
to a clean plate to serve.
1) 1/3 cup Original Bisquick Mix
2) 3 tbs. Sugar
3) 1/4 tsp. ground Cinnamon
4) 1/2 mashed ripe Banana (about 1/4 cup)
5) 1 tbs melted Butter
6) 1 tbs. fat-free Egg Product
7) 1/8 tsp. Vanilla
8) 1 tbs. chopped unsalted Nuts (Pecans, Walnuts)
1) Spray bottoms of 2 microwavable mugs (about 12 oz. each)
with cooking spray.
2) In a small bowl, stir Bisquick mix, sugar, cinnamon, banana,
melted butter, egg product and vanilla until mixed well. Stir
3) Divide batter equally into mugs (about 1/3 cup batter each),
4) Microwave one at a time uncovered on High 45 to 60 seconds
or until muffin top is set and edge pulls away from the side
of the mug.
5) Let stand 1 minute before serving. Serve warm directly from
6) If desired, serve with butter.
Egg & Cheese Hash Brown Waffles
1) One 20-ounce package Hash Brown Potatoes
2) 3 Eggs
3) 1/4 cup Milk
4) 1 cup shredded sharp Cheddar Cheese
5) 1/4 cup fresh chopped Chives, plus some for garnishing
6) Salt and Pepper
7) Sour Cream for serving, if desired
1) Heat waffle iron on the medium-high setting.
2) Spray each side generously with non-stick cooking spray
or brush with melted butter.
3) In a medium-sized mixing bowl, whisk together eggs and
milk. Stir in potatoes, cheese, chives and season with
1/4 teaspoon salt and 1/4 teaspoon pepper.
4) Depending on the size of your waffle iron, scoop a layer
of the potato mixture on the surface (for the round waffle
maker Kathleen used about 1 cup of the mixer).
5) Spread to about 1/2 inch from the edges and close the
6) Cook for about 5 minutes, checking every few minutes to
7) When the entire waffle is golden brown in color, carefully
remove from the waffle iron with a fork or tongs.
1) Turn your oven to the "warm" function and place finished
waffles on a baking sheet in the oven to keep warm while
the rest are cooking.
Left...A Belgium Waffle Iron
Right..The Waffled Eggs and Oven Cooked Bacon Together