Joelene's profile page
Recipes
Blood and Sand
By Joelene
Combine the Scotch, blood orange juice, sweet vermouth and cherry liqueur in a shaker with ice
- 4 ounces Scotch
- 4 ounces blood orange juice
- 3 ounces sweet vermouth
- 2 ounces cherry liqueur, such as Cherry Heering
- 4 high-quality maraschino cherries, such as Luxardo
Classic Manhattan Cocktail
By Joelene
Combine the whiskey, vermouth, cherry bitters and absinthe in a shaker with ice
- 2 ounces rye whiskey
- 1 ounce sweet vermouth
- 2 dashes cherry bitters
- 1 dash absinthe
- 1 premium maraschino cherry, such as Luxardo
- 1 orange peel
Baby's Southern Banana Pudding!
By Joelene
Cream egg yolks, butter, flour, sugar, salt and flavoring well over very low heat on the stovetop
- 2 cups milk
- 1 cup sugar
- 2 tablespoons flour
- 1 ⁄2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, separate out yolks
- 1 (10 ounce) package vanilla wafers
- 6 bananas, sliced
- 1 ⁄4 cup butter
- 1 ⁄4 teaspoon cream of tartar
- 4 tablespoons sugar
DASH Diet Mexican Bake
By Joelene
Preheat oven to 400 degrees
- 1 1/2 cups cooked rice, preferably brown
- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 2 (14.5 ounce) cans no-salt-added tomatoes, diced or crushed
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 cup frozen yellow corn kernels
- 1 cup chopped red bell pepper
- 1 cup chopped poblano pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 4 garlic cloves, crushed
- 1 cup shredded reduced-fat Monterey Jack cheese
- 1/4 cup jalapeno pepper slices (optional)
Vanilla Latte Cupcakes
By Joelene
Note: I like to sprinkle with raw sugar and espresso candies as garnish
- 1 3/4 cups cake flour
- 1 1/4 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup butter, softened
- 2 teaspoons instant coffee
- 1/3 cup hot water
- 4 eggs, room temperature
- 1 tablespoon vanilla bean paste (or vanilla extract works as well)
- 1 cup half-and-half
- 3 cups whipping cream
- 1 teaspoon instant coffee
- 3/4 cup powdered sugar
- 3 tablespoons white chocolate instant pudding
Perfect Pan-Seared Shrimp
By Joelene
*Shrimp are sold by number of shrimp in one pound
- 2 tablespoons canola oil
- 1.5 lbs. 21/25 shrimp, peeled and deveined *
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon sugar
Yukon Gold Skins With Jalapeño Three-Cheese Fondue
By Joelene
To prepare potatoes, slice each in 1/4-inch coins
- For fondue:
- 5 Yukon gold potatoes, washed and dried
- 1 tablespoon chopped fresh rosemary
- Sea salt to taste
- Vegetable oil or coating
- 1 teaspoon oil
- 4 seeded and diced jalapeños
- 1/2 teaspoon chopped garlic
- 1/4 cup Chardonnay wine
- 1 cup heavy cream
- 1/4 cup plus 2 tablespoons cream cheese
- 1/4 cup shredded Cheddar cheese
- 1/4 cup grated Romano cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
Huevos Rancheros
By Joelene
Heat oven to 200 degrees
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup chicken broth or water
- 8 small (6-inch) corn tortillas
- 2 tablespoons unsalted butter
- 8 eggs
- 1/2 cup shredded Monterey Jack
- Sliced avocado, salsa and cilantro (optional)
Frozen Brandied Eggnog
By Joelene
Put 4 large highball glasses or small goblets in the freezer to chill
- 1 1/2 cups (12 ounces) eggnog
- 3/4 cup (6 ounces) brandy
- 10 ice cubes
- 4 large scoops vanilla ice cream or gelato
- 1/4 teaspoon freshly grated nutmeg, for garnish
Creamy Greek Orzo Salad with Crispy Chickpeas
By Joelene
Bring a large pot of water to a boil and salt generously
- Crispy Chickpeas:
- Kosher salt and freshly ground black pepper
- 1 1/2 cups dried orzo
- 1 cup Greek yogurt ranch dressing, such as Hidden Valley
- Zest and juice of 1 lemon
- 1/4 cup crumbled feta
- 1/4 cup chopped kalamata olives
- 2 firm tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- 1/2 red onion, diced
- Crispy Chickpeas, recipe follows
- 1 tablespoon sliced fresh mint (chiffonade)
- 3 tablespoons olive oil
- One 15-ounce can chickpeas, drained, rinsed and dried thoroughly
- 1 teaspoon za'atar