Joelene's profile page
Recipes
Arizona Culinary Institute Huevos Rancheros With Avocado Salsa
By Joelene
For salsa, combine avocado, cilantro, minced greens and lime juice in a mixing bowl
- 4 corn tortillas, 5- to 6-inch diameter
- 4 teaspoons canola oil, divided
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 2 1/2 teaspoons ground cumin
- 2 tomatoes, diced
- 2 cups black beans, cooked
- 2 teaspoons chopped chiles, Anaheim, poblano or chipotle
- 4 large eggs
- 1/2 cup grated Monterey Jack cheese or sharp Cheddar cheese
- For the salsa
- 1 small avocado, peeled, pitted, diced
- 1/3 cup chopped fresh cilantro
- 1/3 cup minced green onions
- 1 1/2 tablespoons fresh lime juice
- Salt and pepper to taste
Complete Breakfast Smoothie
By Joelene
Add the milk, coffee, peanut butter, coconut oil, honey, vanilla and bananas to a blender and puree until smooth
- 1 cup milk
- 1/4 cup chilled very strong coffee
- 2 tablespoons peanut butter
- 1 tablespoon coconut oil
- 1 teaspoon honey
- 1/2 teaspoon vanilla extract
- 2 frozen peeled ripe bananas, cut into 1-inch chunks
Chopped Tomato Salad
By Joelene
Combine and toss to coat. Serve within 1 hr
- 2 lbs assorted small toms, halved and quartered
- 1 TBSP EVOO
- 1/4 cup mint leaves, roughly chopped
- 1 TBSP fresh oregano or 1 tsp dried
- zest of 1 lemon and juice of 1/2 lemon
- 1/2 tsp salt
- black pepper, to taste
- 1/2 cup pitted kalamata loves, quartered
- 3 oz feta, crumbled
Corn and Tomato Pizza
By Joelene
Preheat a grill to medium-high heat
- 8 ounces prepared pizza dough, formed into a circle
- Olive oil, for brushing
- 1 ear of corn, kernels cut from the cob
- 1/4 cup grape tomatoes, sliced in half
- Fresh mozzarella slices, for topping
- 1 tablespoon very thinly sliced scallions (white ends)
- 2 fresh basil leaves, torn into pieces
Sunny's Ginger Molasses Cookies
By Joelene
Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend t...
- For the wet:
- 1 cup granulated sugar
- 1 1/2 sticks (3/4 cup) salted butter, softened
- 2 tablespoons unsulfured molasses
- 1 tablespoon grated fresh ginger
- 1 large egg
- For the dry:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- For the topping:
- 1/3 About 1/3 cup granulated sugar, for dusting
- 24 pieces crystallized ginger candy (1/2- to 1-inch pieces)
GZ's Ultimate BLT
By Joelene
Preheat the oven to 375 degrees F
- Eight 3/4-inch-thick slices heirloom tomato
- 1 teaspoon fleur de sel sea salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 12 slices Applewood smoked bacon, cut 1/4-inch thick from slab bacon
- 1/2 cup julienne strips red onion
- 2 tablespoons mayonnaise
- Four 1/2-inch-thick slices country bread, toasted
- 1 avocado, cut into 1/4-inch-thick slices
- 2 cups butter lettuce leaves
- 2 tablespoons tarragon leaves
Pomegranate Molasses Butter
By Joelene
Whip the butter until smooth in an electric mixer
- 1 stick salted butter, at room temperature
- 2 tablespoons pomegranate molasses
- Zest of 1/2 small orange (about 1/4 teaspoon)
Fresh Shiitake Sandwich with Mustard and Boursin
By Joelene
In a skillet over med-high heat-melt butter
- 2 Tbsp butter
- 1 1/2 cups sliced shiitake
- 3 scallions, chopped
- 1 1/2 tsp Dijon mustard
- 2 Tbsp water
- 2 Tbsp boursin
- 1 5in piece French bread, sliced open
- 1/4 cup mixed baby greens
Crab Rangoon Dip!
By Joelene
First, soften the cream cheese in the microwave for about a minute
- 2 cups crab meat
- 16 oz. cream cheese (2 blocks)
- 1/2 cup sour cream
- 4 green onions, chopped
- 1 1/2 tsp. Worcestershire sauce
- 2 Tbsp powdered sugar
- 1/2 tsp garlic powder
- 1/2 tsp lemon juice
Shrimp, Spinach & Feta Orzo
By Joelene
Pulse the carrot and garlic in a food processor until the garlic is finely chopped
- 1 medium carrot, grated
- 1 clove(s) garlic
- 1 can(s) (28 oz) whole plum tomatoes
- 2 tablespoon(s) olive oil
- Kosher salt and pepper
- 1 pound(s) orzo
- 1 pound(s) medium peeled and deveined shrimp
- 1 bunch(es) spinach, thick stems discarded and leaves roughly chopped
- 4 ounce(s) feta, broken into small pieces