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Recipes
Fish Stick Tacos
By Joelene
For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermomet...
- Fish Sticks:
- Vegetable oil, for frying
- 2 pounds halibut, cut into sticks about 3 inches long and 1/2 inch thick
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 large eggs, whisked
- 3 cups panko breadcrumbs
- Grilled Pineapple Salsa:
- 1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 jalapeno chile, stemmed, seeded and diced
- Pinch of sugar
- Kosher salt and freshly ground black pepper
- Ancho Crema:
- 1/2 cup sour cream
- 1 teaspoon ancho chile powder
- 1 lime, juiced
- 16 corn tortillas
- Shredded cabbage, for serving
Cajeta Gelatin (Panna Cotta with Fresh Raspberries)
By Joelene
Sprinkle gelatin on water
- For the gelatin:
- Non stick cooking spray
- 1 envelope unflavored gelatin or 1/4 of a 1 oz. package
- 1/2 cup water
- 1 12 oz. can evaporated milk
- 1 3/4 cup cajeta (goat milk spread) or caramel
- 8 oz. cream cheese, room temperature
- Fresh raspberries for garnish
Béchamel Sauce
By Joelene
Sauté the onion in oil until translucent
- 1/4 cup onions, diced
- 1 1/2 teaspoons canola oil
- Pinch ground cloves
- Pinch black pepper
- 1 bay leaf
- 2 tablespoons cornstarch
- 3 cups 2 percent milk
- 1/2 teaspoon salt
Greens and Grain Salad
By Joelene
1. In a large bowl, stir together yogurt, vinegar, dill, sugar, salt and pepper
- 1 container (6 oz) plain fat-free yogurt (not Greek)
- 2 tablespoons white wine vinegar
- 1/3 cup chopped fresh dill
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ` black pepper
- 1 cup frozen fully cooked wheat berries (such as Stahlbush Island Farms)
- 1 cup cooked lentils (such as Melissa's)
- 1 pkg (8.8 oz) cooked beets (such as Love Beets), diced
- 8 cups chopped butter lettuce
- 8 cups baby spinach
- 1/2 cup chopped unsalted pistachios
- 1 can (6 oz) canned salmon (such as Wild Planet), drained (optional)
New Orleans Shrimp Creole
By Joelene
Heat oil in a large Dutch oven over medium heat
- 1 tablespoon vegetable oil
- 1 cup finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper (optional)
- 6 cloves garlic, crushed
- 1 bay leaf
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce can) tomato sauce, small
- 2 Roma tomatoes, coarsely chopped
- 1 tablespoon sugar
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound shrimp, peeled
- 2 tablespoons flour
- 1 cup water
Brownie Coconut Ice Cream Sandwiches
By Joelene
Heat oven to 350ºF. Line two 15 x 10 x 1-in
- 2 box(es) (19.8 oz each) family-style dark chocolate fudge brownie mix (we used Duncan Hines)
- 6 large eggs
- 1 cup(s) oil
- 1/2 cup(s) water
- 2 teaspoon(s) vanilla extract
- 1 1/2 container(s) (1.5 quart each) vanilla ice cream (let sit at room temperature 12 minutes to soften)
Slow Cooker Sundae Sauces
By Joelene
Put the jars in a slow cooker and fill the insert with enough water to go above the level of the ingredients in the...
Bloody Bull Cocktail
By Joelene
Combine the tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish and Worcestershire sauce in a ...
- 8 ounces tequila
- 6 ounces clam juice
- 6 ounces tomato juice
- 2 ounces lemon juice
- 1 ounce olive brine (juice)
- 1 tablespoon prepared horseradish
- 4 dashes Worcestershire sauce
- 4 olives, for garnish
- 4 cocktail onions, for garnish
- 4 lemon wedges, for garnish
- 4 fresh clams, optional, for garnish
Chicken Fennel Bake
By Joelene
Preheat the oven to 375 degrees F
- 2 fennel bulbs, trimmed
- Kosher salt and freshly ground black pepper
- 5 lemons
- 1/4 cup extra-virgin olive oil
- 1 pound baby potatoes
- 1 cup baby carrots
- 6 chicken thighs
Watermelon Margarita with Espelette Salt
By Joelene
For the espelette salt garnish: To prepare the glasses, combine the salt, piment d'espelette and sugar in a shallow...
- Espelette Salt Garnish:
- 1/2 cup rock salt
- 1 teaspoon piment d'espelette
- 1 teaspoon sugar
- Lime wedges, for the glasses
- Margarita:
- 8 ounces fresh watermelon juice
- 6 ounces silver tequila
- 2 ounces lime juice
- 2 ounces triple sec