Joelene's profile page
Recipes
Citrus Butter
By Joelene
Stir rinds into a pan of boiling water
- 1 teaspoon grated lime rind
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 1/2 cup butter, softened
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
Strawberry Frozen Zabaglione
By Joelene
1. Coat a 9 x 5 x 2-inch loaf pan with nonstick cooking spray
- 1 quart (1 lb) hulled and sliced strawberries
- 1 cup sugar
- 4 egg yolks
- 2 eggs
- Red food coloring
- 1 cup heavy cfream
- Halved strawberries, for garnish (optional)
- Additional whipped cream (optional)
Mexican Bean Tortilla Soup
By Joelene
Place torn tortillas in a food processor
- 2 corn tortillas, torn into pieces
- 1 pound tomatoes, cut in half and seeded
- 1 small yellow onion, quartered
- 1/4 cup cilantro, lightly packed
- 1 tablespoon chopped garlic
- 1 jalapeño, seeded and chopped
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 6 cups chicken stock
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- Salt and pepper
- Garnish
- 2 avocados, diced
- 1 cup grated Cheddar cheese
- 1/2 cup chopped cilantro
- 4 corn tortillas, cut into thin strips and fried (see note)
Malibu Sparkler
By Joelene
Shake Malibu, grapefruit juice and grenadine with ice
- 1 oz Malibu rum
- 1 oz ruby-red grapefruit juice
- Dash of grenadine syrup
- Fill glass with chilled G.H. Mumm Champagne
- strawberry slice
Four Cheese Pizza
By Joelene
Drizzle on the olive oil and sprinkle on some salt and pepper
- 2 tablespoons olive oil
- Salt and pepper
- One 3.5-ounce jar pesto
- 12 ounces fresh mozzarella, sliced thin
- 4 ounces fontina, grated
- 4 ounces goat cheese, crumbled
- 1/4 cup grated Pecorino Romano
Sunny's Blueberry BBQ Sauce
By Joelene
In a saucepot on medium heat, add the blueberries, sambal, ketchup, brown sugar, apple cider and tomatoes
- 1 pint (6 ounces) blueberries
- 3 tablespoons sambal chili paste
- 3 tablespoons ketchup
- 3 tablespoons light brown sugar
- 3 tablespoons apple cider
- 1 plum tomato, seeded and choppped
- Kosher salt, if needed
Breakfast Burrito with Butternut-Apple and Veggie Sausage Hash
By Joelene
1. Heat large non-stick skillet over medium-high heat, and spray with cooking spray
- 2 links veggie breakfast sausage, finely chopped (1 cup)
- 1 small butternut squash, peeled, seeded, and shredded (4 cups)
- 3/4 cup unsweetened applesauce, divided, plus more for serving
- 4 large eggs
- 4 8-inch flour tortillas
Michael’s Potato Salad
By Joelene
Use red-skinned boiling potatoes, not red-skinned new potatoes
- 3 pounds red-skinned boiling potatoes, peeled and cut into 1-inch pieces
- 1/4 cup sweet pickle juice
- 3/4 cup prepared mayonnaise
- 1/3 cup buttermilk
- 4 teaspoons Dijon mustard
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1/2 cup each diced red onion, celery and sweet pickles
- 3 hard-cooked eggs, chopped
Black Bean and Avocado Salsa
By Joelene
In a large bowl, combine the jalapeños, garlic, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper
- 2 jalapeños (seeded for less heat, if desired), finely chopped
- 1 clove(s) (small) garlic, finely chopped
- 1/2 medium white onion, finely chopped
- Kosher salt
- Pepper
- 1 can(s) (15 1/2-ounce) black beans, rinsed
- 2 scallions, thinly sliced
- 2 tablespoon(s) fresh lime juice
- 1 tablespoon(s) olive oil
- 1 avocado, diced
- 1/2 cup(s) fresh cilantro, chopped
Eggs in Tomatoes
By Joelene
Preheat the oven to 350 degrees F
- 4 beefsteak tomatoes
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 cup baby Yukon Gold potatoes, cut into 1/2-inch cubes
- 6 ounces pork chorizo, casing removed, sausage crumbled
- 4 large eggs
- Queso fresco, for garnish
- Chopped fresh cilantro, for garnish