Joelene's profile page
Recipes
Andes Mints Brownies
By Joelene
(Important note: If topping is too warm, the Andes will melt
- 1/2 cup unsalted butter
- 6 ounces dark or bittersweet chocolate chips (or chocolate bar, chopped)
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon strong brewed coffee (optional)
- 1 teaspoon instant espresso granules (optional)
- 1/8 teaspoon salt
- 3/4 cup flour
- 28 Andes mints (cut in thirds - 4.6 ounce package)
- ~Topping:~
- 1 cup semi-sweet chocolate chips
- 28 Andes mints (cut in half - 4.6 ounce package)
Pop-Toast
By Joelene
Lightly butter both pieces of bread
- 2 pieces of whole wheat bread
- 1 tsp butter, softened
- 1-1/2 Tbsp. jam
Homemade Marinara Sauce
By Joelene
In a large skillet, combine the oil, onion, garlic and red pepper over medium heat
- 1 tablespoon olive oil
- 1/4 cup grated yellow onion
- 3 garlic cloves, minced
- Pinch crushed red pepper flakes
- One 28-ounce can crushed tomatoes
- 8 fresh basil leaves, chopped
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Grilled Vegetable Salad with Couscous and Herb Pesto
By Joelene
Heat grill to medium-high
- 1 cup(s) couscous
- 2 cup(s) fresh flat-leaf parsley
- 1 cup(s) fresh mint leaves
- 1 tablespoon(s) fresh lemon juice
- 5 tablespoon(s) olive oil
- Kosher salt
- Pepper
- 4 ounce(s) (about 1 cup) feta cheese, crumbled, plus more for serving
- 2 small (about 12 ounces) zucchini, halved lengthwise
- 1 ear(s) corn, shucked
- 2 medium (about 6 ounces total) portobello mushroom caps
- 1 red pepper, seeded and quartered
- 4 scallions
- 1 can(s) (15 1/2-ounce) chickpeas, rinsed
- 2 cup(s) baby spinach
Southwestern Savory Waffles
By Joelene
Preheat waffle iron. Whisk together flour, baking powder, and salt in large bowl
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- 1 3/4 cups unsweetened almond milk
- 1 Tbs. vegetable oil
- 1/2 cup fresh or frozen corn kernels
- 1/4 cup diced green chiles
- 1/2 cup cooked black beans
- 1/2 medium avocado, sliced
Potato and Green Bean Salad
By Joelene
In a large pot, bring 3 inches of water to a boil
- Kosher salt
- Pepper
- 1/2 pound(s) green beans, halved
- 2 1/2 pound(s) (about 28) small new potatoes
- 8 slice(s) bacon
- 1/4 cup(s) red or white wine vinegar
- 3 tablespoon(s) olive oil
- 3 tablespoon(s) whole-grain mustard
- 1/2 cup(s) fresh flat-leaf parsley, roughly chopped
- 2 tablespoon(s) chopped fresh tarragon (optional)
Chiles Rellenos
By Joelene
Special equipment: a deep-fry thermometer
- One 15.5-ounce can whole peeled tomatoes, drained
- 3 cups chicken broth
- 2 cloves garlic
- 1 small white onion, cut into pieces
- Kosher salt and freshly ground black pepper
- 6 poblano chiles, charred and peeled, seeds and stems left intact
- 6 poblano chiles, charred and peeled, seeds and stems left intact
- 8 ounces Monterey Jack cheese, cut into 3-inch-long strips (like steak fries)
- 1/2 cup all-purpose flour
- 2 cups vegetable oil
- 4 large eggs, separated, yolks beaten
Chili Honey Garlic Shrimp Kabobs
By Joelene
Soak wooden skewers in water for at least 30 minutes
- 2 lbs shrimp, peeled and deveined, 32 to 40
- salt and pepper
- 1 tablespoon olive oil
- 1/3 cup honey
- 2 tablespoons sweet Asian chili sauce*chili garlic
Key Lime Martini
By Joelene
Mix all ingredients in ice filled shaker and serve in glass
- 1 1/2 oz vodka
- 3 limes
- simple syrup
- pineapple juice
- midori
- white cream de cacac
- whip cream
Monkey bread
By Joelene
Preheat the oven to 375 degrees F
- 1 ⁄2 cup margarine or butter (not diet)
- 1 ⁄3 cup granulated white sugar
- 1 ⁄3 cup firmly packed brown sugar
- 1 ⁄4 cup finely chopped nuts
- 1 tablespoon ground cinnamon
- 3 (12 ounces) cans buttermilk biscuits