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Recipes
Mini Chorizo and Potato Frittatas
By Joelene
Preheat oven to 375F and position a rack in the center
- 3 med.(approx. 1.2 lbs.) Red skin potatoes, cut into 1/2 inch cubes
- 1/8 tsp salt
- 8 oz. bulk Mexican chorizo sausage
- 1 sm. Onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 4 large eggs
- 3/4 c grated cheddar cheese
Scallops and Leeks with White Wine
By Joelene
In a large skillet, melt 1 tablespoon butter over low heat
- 1 1/2 tablespoons unsalted butter, divided
- 1 tablespoon minced shallots
- 2 large leeks, white parts only, washed well and thinly sliced crosswise
- 1/2 cup dry white wine
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
- 16 sea scallops, rinsed and patted dry
- 1/2 tablespoon finely chopped fresh dill
- 2 oranges, peeled and segmented
Schnepf Farms Peach Cobbler
By Joelene
Preheat oven to 425 degrees
- For the filling:
- 8 fresh peaches, peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- For the topping:
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- For the sprinkled topping:
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Mini Pepper Poppers
By Joelene
1 | Preheat grill to medium
- 16 multi-colored mini sweet peppers
- 5 oz. soft herbed goat cheese
- 2 Tbs. finely chopped fresh basil
- 1 small shallot, finely minced (1 Tbs.)
- 2 tsp. lemon juice
Lemon Fish/Chicken
By Joelene
Put egg whites into bowl. Place flour on wax paper
- 1 lb fish/chx
- 2 egg whites
- 1/2 cup flour
- 2 tsp olive oil
- 3 cloves chopped garlic
- juice of 1 and 1/2 lemons
- 2 tsp oregano
- 2 TBS fresh basil
- 1 cup broth
- 1 oz white wine
- 6 oz sliced mushrooms
- pepper
Buttermilk Blueberry Cake
By Joelene
Heat oven to 350°F. Coat a 9-in
- 2 1/4 teaspoon(s) baking powder
- 3/4 teaspoon(s) baking soda
- 3/4 teaspoon(s) kosher salt
- 3 3/4 cup(s) (plus 1 Tbsp) all-purpose flour
- 2 large eggs
- 2 large egg whites
- 1 3/4 cup(s) buttermilk
- 1 1/2 cup(s) granulated sugar
- 1/2 cup(s) canola oil
- 2 teaspoon(s) (grated) lemon zest
- 2 cup(s) (or one 12-oz pkg) frozen blueberries, thawed and drained
- 2 tablespoon(s) coarse sugar, (such as Sugar in the Raw)
Biscuit bread pudding
By Joelene
Heat oven to 350°F. Bake biscuits as directed on bag
- 12 Pillsbury Grands! frozen buttermilk biscuits (from 25-oz bag)
- 8 eggs
- 4 1/2 cups milk
- 2/3 cup sugar
- 2/3 cup raisins
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- Caramel topping, warmed, if desired
Salt and Sugar Shrimp
By Joelene
Rubbing with salt and sugar before grilling results in really succulent shrimp
- 2 lbs large shrimp, peeled and deveined
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- lemon wedge
Pumpkin Cream Cheese Bread Pudding Muffins with a Maple Cream Sauce
By Joelene
Preheat oven to 300 degrees
- For the custard:
- 1 dozen large eggs, beaten
- 4 cups heavy cream
- 2 1/2 cups brown sugar
- 1/4 cup pure vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- For the challah, pumpkin and cream cheese:
- 2 loaves of challah, cut into 11/2-inch diced cubes
- 1 can (30 ounces) 100 percent pure pumpkin puree
- 1 cup or 8 ounces whipped cream cheese
- For the maple cream sauce:
- 13/4 cups pure maple syrup
- 2 cups heavy cream
- 2 tablespoons cornstarch mixed well into 1/2 cup water
Sunny's Insta Huevos Rancheros
By Joelene
Make the eggs: In a large nonstick pan or two medium nonstick pans, add the butter (do the division if using 2 pans...
- For the eggs:
- 4 tablespoons unsalted butter
- 8 jumbo eggs
- For the beans:
- 1 tablespoon olive oil
- 1/2 pound Mexican chorizo, casings removed
- 1/2 cup chopped Vidalia onions
- Kosher salt
- Pinch of cumin
- 1 clove garlic, minced
- One 16-ounce can refried beans
- 6 to 8 pickled jalapeno slices, finely chopped
- Pickled jalapeno juice, optional
- Eight 6-inch corn tortillas
- Shredded Monterey Jack, for serving
- Pico de gallo, for serving
- Kosher salt and freshly cracked coarse black pepper
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
- Hot sauce, for serving