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Recipes
Fish Tacos with Black Bean Salad
By Joelene
What's for dinner? Warm tortillas with perfectly seasoned flounder, avocados, onions, green pepper and fresh lime j...
- BLACK BEAN SALAD:
- 1 cup canned black beans, rinsed and drained
- 1/4 cup red onion, chopped
- 1/4 cup red pepper, chopped
- 1 garlic clove, chopped
- 1 tablespoon cilantro, chopped
- 2 tablespoons vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon coarse salt
- FISH TACOS:
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic, chopped
- 2 tablespoons orange juice
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1 pound flounder or other white fish fillets
- 8 corn tortillas
- Avocado slices, optional
- Lime wedges
S'Mauros: Skillet S'Mores
By Joelene
Preheat the broiler on high
- 3 tablespoons unsalted butter
- 1 cup walnuts, roughly chopped
- One 12-ounce bag mini chocolate chips
- 3 cups mini marshmallows
- Graham crackers, broken into squares, for dipping
Tomato Sauce with Onion and Butter
By Joelene
1. Put all ingredients in a saucepan and cook, uncovered, at a slow but steady simmer, for 45 minutes, or until the...
- 1 (28-ounce) can peeled San Marzano tomatoes, crushed, with the juice
- 1/2 cup (1 stick) butter
- 1 large onion, peeled and cut in half
- Salt
- 1-2 tablepoons heavy cream (optional)
- Read more: http://www.azcentral.com/style/hfe/food/recipes/articles/0226onion-butter-tomato-sauce.html#ixzz0xfYcsHJs
Beer-Roasted Chicken
By Joelene
Combine seasonings and rub in and out of chx
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp cayenne
- 1/4 tsp white pep
- 1 whole chx
- 1 can (12 oz) beer
Southwestern Cornbread
By Joelene
Preheat the oven to 375 degrees F
- Nonstick cooking spray, for spraying muffin tin
- 3 cups cornmeal
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 tablespoon red pepper flakes
- 2 1/2 teaspoons kosher salt
- 2 cups milk
- 1/2 cup canola oil
- One 14.75-ounce can cream-style corn
- 1 cup grated sharp Cheddar
- 1 cup finely diced yellow onion (about 1 small)
- 1/2 cup diced green bell pepper
Butter Cream Frosting
By Joelene
In a large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla
- 3 3/4 cups - (1 lb. box) Domino® Confectioners Sugar
- 1/2 cup - butter (1 stick), softened
- 3 to 4 tablespoons - milk
- 1 teaspoon - vanilla extract
Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread
By Joelene
Preheat the oven to 350 degrees F
- One 14-ounce can San Marzano tomatoes, crushed by hand and mixed with half of the sauce
- 1/2 cup chopped kalamata olives
- 1/2 cup diced salami
- 3 tablespoons olive oil, plus extra for drizzling
- Kosher salt and freshly ground black pepper
- 1 cup torn fresh mozzarella
- 4 large eggs
- 1/2 cup fresh basil leaves, torn
- 4 slices country bread
- 2 cloves garlic
- Grated Pecorino Romano cheese, for sprinkling
Vietnamese-Style Meatloaf Sub
By Joelene
In a small bowl, stir together the mayonnaise with the mustard
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- Handful of mixed herb salad
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon lemon juice
- Kosher salt and freshly cracked black pepper
- One 8-inch loaf French bread, sliced open, untoasted
- Two 1/2-inch-thick slices meatloaf
- Assorted pickles, such as carrots, cucumbers and/or turnips, for topping
Cornflake Mozzarella Sticks
By Joelene
Preheat the oven to 400 degrees F
- 2 cups cornflakes
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs, beaten
- 4 sticks mozzarella string cheese
Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
By Joelene
Adjust oven rack to center position and heat oven to 250 degrees F
- 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
- 8 large garlic cloves, minced
- 2 tablespoons minced fresh rosemary
- 1/2 teaspoon minced fresh rosemary for the sauce
- 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
- 1 cup chicken broth
- 3/4 cup red wine
- 1 tablespoon Dijon mustard
- 1 teaspoon cornstarch dissolved in
- 2 teaspoons water