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Recipes
Hummus Trio
By Joelene
Cook's Note: Make the hummus base ahead of time and store, covered, in the refrigerator
- hree 15-ounce cans chickpeas
- 3/4 cup tahini
- 2/3 cup fresh lemon juice (from about 5 lemons)
- 6 cloves garlic
- Kosher salt
- 3/4 cup olive oil, plus more for serving
- 3 cups fresh baby spinach
- 2 whole marinated artichoke hearts, finely chopped
- 2 tablespoons pine nuts
- Coarsely ground black pepper
- 1/4 cup pickled sweet peppadew peppers, finely chopped
- Pita chips, for serving
Pizza Frittata
By Joelene
In a medium bowl combine eggs, oregano, salt, and pepper: set aside
- 6 eggs, slightly beaten
- 3/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- nonstick cooking spray
- 3/4 cup roma tomato, chopped
- 1/2 cup pepperoni, chopped (I left mine in slices)
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon garlic, minced
Cream, Berry, and Nectarine Tart
By Joelene
Heat oven to 375 degrees F
- 9 ounce(s) (about 54 cookies) tea biscuits, such as Nabisco Social Tea Biscuits
- 1/2 cup(s) (1 stick) unsalted butter, melted
- 1 1/2 package(s) (8 ounces each) cream cheese, at room temperature
- 1/4 cup(s) sugar
- 1 tablespoon(s) sugar
- 1 cup(s) very cold heavy cream
- 1/4 cup(s) fresh lime juice
- 12 ounce(s) (about 3) small nectarines or peaches
- 3/4 cup(s) blueberries
- Confectioners' sugar, for serving
- 11 - by 8-inch rectangular or 9-inch round tart pan with removable bottom
Veggie Pizza Cupcakes
By Joelene
Preheat your over to 375 degrees
- 1 pkg (12oz) refrigerated biscuits (10 biscuits)
- 1 tsp. olive oil
- 1-1/2 cups assorted diced fresh vegetables (I used onion, zucchini, summer squash, and green pepper for my veggie)
- 1-1/2 cups Ragu sauce (they suggest Old World Style or Organic Pasta) I like the sweet tomato basil & original.
- 1/2 cup shredded mozzarella cheese (2 oz)
Pasta Primavera
By Joelene
For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat
- Vegetables:
- 3 tablespoons olive oil
- 2 large carrots, peeled and sliced diagonally
- 1 cup bite-size broccoli pieces
- 1 whole red bell pepper, seeded and sliced into strips
- 2 tablespoons butter
- 4 ounces white mushrooms, washed and sliced
- 2 medium zucchini, sliced diagonally
- 1 medium summer squash, sliced diagonally
- Sauce:
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan, plus more for serving
- Salt and freshly ground black pepper
- 1/2 cup frozen peas
- 12 whole fresh basil leaves, chopped, plus more for serving
- 1 pound pasta (fettuccini), cooked according to package directions and drained
Chipotle Ranch Dressing
By Joelene
Combine all ingredients in a blender
- 8 cups of mayonnaise
- 1/2 can of chipotle
- 2 Bunch of cilantro (stems removed)
- 1/2 tsp cumin
- 1 tbsp paprika
- 12 cloves Roasted Garlic
Barrio Guac
By Joelene
Dice avocado into small chunks and place in a serving bowl
- 1 avocado
- 1 heaping tablespoon diced tomatoes
- 1 heaping tablespoon diced Spanish or red onion
- 1 heaping tablespoon of jalapeño, seeded and diced
- 1 heaping tablespoon diced cilantro
- 1/2 of a fresh lime
- Salt and fresh-cracked pepper to taste
- 1 heaping tablespoon fresh pomegranate seeds
Cranberry Apple Tarts
By Joelene
Heat oven to 400 degrees F and line two baking sheets with parchment paper
- 2 sheets frozen puff pastry (from a 17.2-oz package), thawed
- 3/4 c. Cranberry Sauce
- 2 Gala apples, cored and thinly sliced
- 1 large egg, lightly beaten
- 1/4 c. granulated sugar
- 1/4 c. apricot jam
- 2 tbsp. water
Romanian Garlic Skirt Steak
By Joelene
Place skirt steak in shallow baking dish
- 1 1/2 lbs skirt steaks
- coarse salt
- fresh ground black pepper
- hot Hungarian paprika
- 2 tablespoons olive oil
- 4 -6 garlic cloves, finely chopped
- 1 tablespoon dried oregano
Sour Apple Martini
By Joelene
Combine in shaker over ice and serve with dipped rim
- 1 1/2 oz pucker
- 1/2 oz midori
- 1/2 oz vodka
- little sour mix
- lemon/lime/sugar for rim