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Recipes
Creole Vegetable Jambalaya
By Joelene
Heat vegetable oil in large pot
- Shrimp:
- 3 tablespoons vegetable oil
- 1 large onion, sliced
- 4 medium-size carrots, cut into 1/2-inch pieces
- 1 medium-size sweet green pepper, cored, seeded, cut into 1-inch pieces
- 1 medium-size sweet red pepper, cored, seeded, cut into 1-inch pieces
- 1 medium-size head cauliflower, separated into florets (cut large florets in half)
- 2 cloves garlic, finely chopped
- 3 cans (14.5 ounces each) stewed tomatoes
- 3 tablespoons tomato paste
- 1 can (14.5 ounces) vegetable broth
- 1 tablespoon creole seasoning
- 1/2 teaspoon salt
- 1 yellow summer squash, halved lengthwise, sliced crosswise into 1/4-inch-thick half moons
- 1/2 pound chorizo, chopped
- 2 tablespoons olive oil
- 1 1/4 pounds large shrimp (31 to 35 per pound), shelled and deveined
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
July 4th in a Jar
By Joelene
Heat oven to 350 degrees F
- 2 1/2 cups flour
- 2 teaspoon(s) baking powder
- 1 cup(s) whole milk
- 1 cup(s) frozen raspberries
- 1 package(s) JELL-O gelatin
- 1 cup(s) (2 sticks) unsalted butter, at room temperature
- 1.50 cup(s) sugar
- 2 tablespoon(s) sugar
- 4 large eggs
- 1 tablespoon(s) pure vanilla extract
- 1 tablespoon(s) cornstarch
- 1/2 cup(s) water
- 1 tablespoon(s) water
- 3 cup(s) fresh blueberries
- 1 tablespoon(s) fresh lemon juice
- 1 cup(s) very cold heavy cream
- 1/2 cup(s) very cold sour cream
Salsa Roja Black Bean Tacos
By Joelene
Cut one-quarter of onion into 3 or 4 chunks
- 1 large onion, quartered, divided
- 2 round or plum tomatoes
- 2 cloves garlic, peeled
- 1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce
- 1 15-oz. can black beans, rinsed and drained
Next Day Fall Vegetable Bruschetta
By Joelene
Put the raisins in a bowl of hot water to soak and reconstitute for 30 minutes
- 1/2 cup golden raisins, chopped
- 1 1/2 cups leftover roasted root vegetables, such as squash or Brussels sprouts, chopped
- 1/4 cup torn fresh basil
- 1/4 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons drained and chopped canned pickled chiles
- Kosher salt and freshly cracked black pepper
- 12 slices baguette, 1/2 inch thick, toasted
Dijon Vinaigrette
By Joelene
Add the olive oil, sherry vinegar, salt, sugar and pepper to the Dijon jar, close with the lid and shake
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- 2 teaspoons salt, or more if needed
- 1 pinch sugar, or more if needed
- Few cracks freshly ground black pepper, or more if needed
- 1 almost-empty 8-ounce jar Dijon mustard
No-Baste, No-Bother Roasted Turkey
By Joelene
Adjust the oven racks so the covered roasting pan fit easily inside
- 1/2 stick salted butter, softened
- One 12-pound turkey, completely thawed and all giblets removed
- 2 Tbs. salt
- 2 tsp. pepper
- 2 stalks celery, cut in lengths to fit turkey cavity
- 1 medium sweet onion, such as Vidalia, cut in half
- 1 large carrot, cut in lengths to fit the turkey cavity
- apples-cut
- 2 cups boiling water
Homemade Dressings
By Joelene
Homemade salad dressing ingredients list Dressings fall into two basic categories: vinaigrette and creamy
- Basic Creamy Dressing
- 1 1 1 cup buttermilk
- 1/2 1/2 1/2 cup sour cream
- 1/4 1/4 1/4 cup mayonnaise
- to and pepper to taste
- Creamy is the "comfort" dressing.
- Varieties like Russian, Green Goddess and Ranch remain favorites. They are best suited for crisp greens like romaine and iceberg, and they easily double as dipping sauces for vegetables and fruits.
- Think of a basic creamy dressing as a blank canvas. Customize by adding many of the same ingredients that perk up vinaigrette, such as avocados, lemon juice, peppercorns, cheese, pesto and fresh herbs.
- Russian
- 1/3 1/3 1/3 cup ketchup
- 3 3 3 tablespoons sweet pickle relish
- Peppercorn
- 2/3 2/3 2/3 cup freshly grated Parmesan
- 1 1 1 teaspoon fresh green peppercorns
- Southwestern
- 1/2 1/2 1/2 avocado, smashed
- 2 2 2 tablespoons diced roasted chiles
- Greek
- 1/2 1/2 1/2 cup crumbled feta
- 1 1 1 tablespoon diced sun-dried tomatoes
- Green Goddess
- 1 1 1 cup fresh basil, finely diced
- 2 2 2 tablespoons fresh lemon juice
- 1 1 1 clove garlic, minced
Oven Beef Stew
By Joelene
Mix all ingredients in Dutch oven excpet flour, sugar, salt and tomatoes
- 2 lbs beef round teak, cubed 1 inch
- 2 cups slcied carrots
- 2 cups sliced potatoes
- 1 cup sliced celery
- 2 med onions, sliced
- 1 can sliced mushrooms
- 3 TBS flour
- 1 TBS sugar
- 1 TBS salt
- 1 can (16 oz) tomatoes
Shrimp With Citrus Tropical Salsa
By Joelene
For salsa, mix mango, avocado, peppers, cucumber, pineapple and onion in a bowl
- Salsa
- 1 mango, peeled and chopped
- 1 avocado, peeled and chopped
- 3/4 cup chopped red bell pepper
- 1 jalapeño pepper, thinly diced, seeds removed
- 1/2 cup chopped seedless cucumber
- 1/2 cup chopped fresh pineapple
- 1/2 cup chopped red onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano flakes
- 1/4 teaspoon basil flakes
- 1/4 cup chopped fresh cilantro
- 1/2 cup fresh grapefruit juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Shrimp
- 24 medium-size shrimp
- 3 tablespoons ground cilantro
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon butter
- 1/4 cup white wine
French Lentil Rice Soup
By Joelene
Stir together the broth, lentils, carrots, onion, celery, rice, garlic, herbes de Provence, salt and pepper in a sl...
- 6 cups chicken broth or 6 cups vegetable broth
- 1 cup lentils, picked over and rinsed
- 2 medium carrots, peeled and finely diced
- 1 small onion, finely chopped
- 2 celery ribs, finely diced
- 3 tablespoons uncooked white rice
- 2 tablespoons minced garlic
- 1 teaspoon herbes de provence or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper or 1/8 teaspoon black pepper
- 1/4 cup heavy cream (optional) or 1/4 cup sour cream (optional)
- 1/4 cup parsley (optional)