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Recipes
Pam's White Bean and Orzo Salad with Asparagus
By Joelene
- Bean: 2 cups white beans
- Cooked grain: 2 cups cooked orzo
- Cooked/raw vegetables: 1 1/2 cups each steamed or broiled asparagus and raw red pepper
- Extra: 1/2 cup toasted pine nuts
- Onion: 1/4 sweet white onion, sliced thin
- Herb: 1/4 cup chopped fresh basil or parsley
- Dressing: 1/3 cup balsamic vinaigrette
Creamy Chicken, Mushroom and Wild Rice Casserole
By Joelene
Heat oven to 375°F. Oil a 3-qt or 9 x 13-in
- 4 tablespoon(s) olive oil, plus more for the dish
- 1 1/2 cup(s) wild rice blend, such as Lundberg
- 1 large onion, chopped
- 1 pound(s) white or cremini mushrooms, sliced
- 2 large cloves garlic, finely chopped
- 2 tablespoon(s) fresh thyme
- 1 package(s) (9- to 10-oz) spinach, thick stems discarded
- 1/2 cup(s) fresh flat-leaf parsley, chopped
- 3 tablespoon(s) all-purpose flour
- 3 cup(s) (2%) milk
- 8 ounce(s) (2 cups) Gruyère, grated
- 1/4 teaspoon(s) cayenne pepper
- Kosher salt
- pepper
- 1 (3- to 3 1/2-lb) rotisserie chicken
- Toasted sliced almonds, for serving
Pico de Shrimpo
By Joelene
Mix the shrimp, cilantro, cumin, tomatoes, jalapenos, lime zest and juice and red onions in a bowl
- 1 cup diced leftover grilled shrimp (I used 8 to 10 medium shrimp)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 4 Roma tomatoes, diced
- 2 jalapenos, seeded and minced
- 2 limes, zested and juiced
- 1/4 red onion, cut into small dice
- Kosher salt and freshly ground black pepper
- Tortilla chips, for serving
Broccoli and Pepperoni Pinwheels
By Joelene
Preheat the oven to 400 degrees F
- Nonstick cooking spray, for greasing the cake pan
- 1 tube crescent roll dough
- 42 to 50 slices pepperoni
- 1 1/2 cups frozen broccoli florets, thawed, drained and chopped (I press the broccoli between paper towels to remove as much water as possible)
- Garlic salt, for sprinkling
- 1 cup shredded mozzarella
- 2 tablespoons grated Parmesan
Classic Moules
By Joelene
In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely sliced shallots
- 5 tablespoons thinly sliced garlic
- 1 cup white wine
- Kosher salt and freshly cracked black pepper
- 2 pounds mussels, cleaned and beards removed
- 1/3 cup creme fraiche
- 1/3 cup minced fresh flat-leaf parsley
- 2 tablespoons unsalted butter
- 2 tablespoons minced chives
- 2 tablespoons whole-grain mustard
- French fries, for serving
Tips for roasting vegetables Roasting vegetables is a no-fuss way to add pop to your dinner plate.
By Joelene
Tips for roasting vegetables Roasting vegetables is a no-fuss way to add pop to your dinner plate
- Veges
Poblano Chiles
By Joelene
Oven Preheat oven to 425°F
- How to Roast Poblano Chiles
- Here are three roasting methods to choose from when preparing poblano chiles.
Cocktail Sauce
By Joelene
Mix together
- 1 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 large lime (juiced)
- 2 teaspoons horseradish
- 1 dash salt (to taste)
Hermit Cookies
By Joelene
Special equipment: a piping bag
- Cookies:
- 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Zest of 1 orange
- 1/2 cup semisweet chocolate chips
- Glaze:
- 2 cups confectioners' sugar
- 2 large egg whites or a combination of 4 teaspoons meringue powder mixed with 1/4 cup water
- 1 vanilla bean, split and seeds scraped out
Tomatoes with Green Goddess Dressing
By Joelene
In a medium bowl, whisk together they mayonnaise, buttermilk, lemon juice, anchovy, garlic, 1/8 teaspoon salt, and ...
- 1/4 c. mayonnaise
- 1/4 c. lowfat buttermilk
- 1 tbsp. fresh lemon juice
- 1 anchovy fillet, finely chopped
- 1 sm. garlic clove
- kosher salt
- black pepper
- 1/2 c. fresh flat-leaf parsley, finely chopped
- 2 tbsp. fresh chives, finely chopped
- 2 tsp. fresh tarragon, finely chopped
- 2 1/2 lb. beefsteak tomatoes (about 4)