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Recipes
Caramel Apples
By Joelene
1. Spray a cookie sheet with non-stick cooking spray
- 4 medium-size apples
- 4 caramel apple sticks
- 1 pkg. (9 oz.) Werther‘s Original Baking Caramels, unwrapped
- 1 tbsp. milk
Best Grilled Cheese Ever
By Joelene
Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally black...
- 4 poblano or Anaheim chiles (or you may use canned whole green chiles)
- 1/4 cup white vinegar
- 1/2 red onion, thinly sliced
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 8 slices rye bread
- 12 slices provolone
- 2 ripe tomatoes, sliced
- 8 slices Cheddar
- 1/2 cup (1 stick) butter, softened
Oatmeal Cookie Pancakes
By Joelene
1 To make Pancakes: Stir together flour, oats, sugar, cinnamon, baking powder, and salt in medium bowl
- Pancakes
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/3 cup light-brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1 cup low-fat milk
- 1 Tbs. butter, melted
- 2 tsp. vanilla extract
- 1 cup raisins
- 3/4 cup pecans
- 1/2 cup chocolate chips
- Maple Topping
- 2 cups plain low-fat yogurt
- 6 Tbs. maple syrup
Mexican Street Corn Salsa
By Joelene
Process bell pepper, onion and cilantro in Manual Food Processor until finely chopped
- 1/2 medium red bell pepper, cut into chunks
- 1/4 small red onion, cut in half
- 1/4 cup (50 mL) fresh cilantro leaves
- 1 lime
- 1 can (11 oz or 341 mL) super sweet whole kernel corn, drained
- 2 tbsp (30 mL) 2% plain low-fat Greek yogurt
- 1/2 oz (15 g) fresh Parmesan cheese, grated (about 2 tbsp/30 mL)
- 1/2 tbsp (7 mL) Chipotle Rub
Butternut Squash Chipotle Bisque
By Joelene
Preheat oven to 400 degrees
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 garlic cloves, minced
- 4-6 cups chicken broth
- 3 teaspoons canned minced chipotle in adobo
- 1/2 cup Mexican crema or sour cream
- Salt, freshly ground pepper
Basil Pesto
By Joelene
To toast pine nuts, heat a dry skillet over medium-low heat
- 1/3 cup pine nuts, toasted (can substitute walnuts)
- 2 cups fresh basil leaves (packed tightly)
- 3 fresh garlic cloves, minced
- 1/2 cup grated Parmigiano cheese
- 1/3 cup extra-virgin olive oil
- Salt and fresh ground pepper to taste
Spaghetti with No-Cook Tomato Sauce
By Joelene
Core and roughly chop toms
- 2 beefsteak toms (12 to 14 oz)
- 1/2 tsp salt
- 1 TBSP evoo
- black pepper to taste
- 1 TBSP capers, rinsed
- 3 cloves of garlic, crushed
- 8 oz spaghetti
- 1 cup baby arugula
Spaghetti Sqlaw
By Joelene
Recipe courtesy of Jeff Mauro
- Olive oil, for drizzling
- One 4-pound spaghetti squash, halved and seeds scooped out
- Salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon stone-ground mustard
- 1 teaspoon celery seed
- 1 teaspoon Sriracha, such as Kikkoman
- 1 teaspoon sugar
Tequila Sunrise
By Joelene
In a highball glass filled with ice, pour in the tequila and orange juice
- 1 1/2 ounces tequila
- 3/4 cup orange juice
- 3/4 ounce grenadine syrup
- Orange slice, for garnish
- High-quality maraschino cherry, such as Luxardo, for garnish
Peanut Butter Ice Cream Sauce
By Joelene
Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat
- 1/2 cup creamy peanut butter
- 1/2 cup sweetened condensed milk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 teaspoon vanilla extract