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Recipes
Pecan Lace Cookie Sandwiches
By Joelene
Heat oven to 350 degrees F
- 1/2 cup(s) firmly packed dark brown sugar
- 2 tablespoon(s) heavy cream
- 7 tablespoon(s) unsalted butter
- 1/4 cup(s) all-purpose flour
- 1/4 teaspoon(s) kosher salt
- 1 cup(s) pecans, finely chopped
- 1 package(s) (8-ounce) cream cheese, at room temperature
- 6 tablespoon(s) confectioners' sugar
- 2 teaspoon(s) orange zest
Sweet Potato and Couscous Chicken Soup
By Joelene
Place the chicken, potatoes, celery, onion, tomato paste, cumin and paprika in a large pot
- 2 bone-in chicken breast halves (about 2 lb total)
- 1 pound(s) sweet potatoes, peeled and cut into 1/2-in. pieces
- 2 stalk(s) celery, sliced 1/4 in. thick
- 1 medium onion, quartered and sliced crosswise
- 1/4 cup(s) tomato paste
- 1/2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) smoked paprika
- 2 32- ounce(s) (8 cups ) containers low-sodium chicken broth
- Kosher salt and pepper
- 1 15- ounce(s) can chickpeas, rinsed
- 1/4 cup(s) couscous
Peppermint Bark
By Joelene
Line a 15 1/2- by 10 1/2-inch jelly roll pan with nonstick foil or parchment paper, leaving a 2-inch overhang ...
- 16 ounce(s) bittersweet chocolate, coarsely chopped
- 4 ounce(s) white chocolate, coarsely chopped
- 4 (6 inches each) candy canes, chopped
Blueberry Coffee Cake
By Joelene
For the cake: Preheat the oven to 350 degrees F
- Cake:
- 5 tablespoons salted butter, softened, plus more for greasing the pan
- 2 cups all-purpose flour
- 2 heaping teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup whole milk
- 2 cups fresh blueberries
- Topping:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 6 tablespoons salted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Sugar, for sprinkling
- Softened butter, for serving
Scallops With Chipotle-Lime Mayonnaise
By Joelene
Cut lime in half and squeeze juice into a small bowl
- 1 lime
- 1/2 cup mayonnaise (regular or light)
- 1 teaspoon adobo sauce (from a 7-ounce can of chipotle chiles; see note)
- 2 teaspoons olive oil
- 1 1/2 pounds scallops
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Ricotta Gnocchi
By Joelene
Bring a large pot of salted water to a boil
- Pancetta Tomato Sauce:
- Kosher salt
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan
- 1 1/2 tablespoons extra-virgin olive oil
- 2 large eggs
- 1 1/4 cups all-purpose flour, plus more for dusting
- Semolina flour, for dusting
- Pancetta Tomato Sauce, recipe follows, for serving
- 6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
- 1/2 cup diced onions
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- One 28-ounce can crushed San Marzano tomatoes
- 5 fresh basil leaves, cut into chiffonade
Tomato and Lentil Soup
By Joelene
On med heat saute diced onion in olive oil
- 1 onion
- 1 tbsp olive oil
- 1 diced red pep
- 1 diced green pep
- 2 diced celery stalks
- 1 Tbsp minced garlic
- 2 cups canned diced plum toms with juice
- 2 Tbsp tom paste
- 5 cups vege stock
- 2 cups lentils
- 1/2 tsp cinnamon
- 1 tsp ground cumin
- sale and pep
- scallions, parsely or cilantro (optional)
Graham Cracker Crust
By Joelene
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse...
- 8 3/8 ounces graham flour
- 1 7/8 ounces all-purpose flour
- 3 ounces dark brown sugar
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
- 2 1/4 ounces molasses
- 1 1/2 ounces whole milk
- 1/2 teaspoon vanilla extract
Shrimp Stuffed Develed Eggs
By Joelene
Cut off a small slice from both small ends of each egg (so they'll stand upright) and halve eggs around their equa...
- 12 hard-cooked large eggs, peeled
- 1 1/2 cups salsa
- 6 ounces (about 1/3 pound) raw shrimp, peeled and cut into small dice
- 1/2 tsp. ground cumin
- 2 Tbs. chopped fresh cilantro
- 2 small green onions, thinly sliced
- 1 jalapeño, thinly sliced (leave seeds)
Broccoli and Chz Quiche
By Joelene
Preheat oven to 375 degrees
- 1 refrigerated 9-inch pie crust
- 2 cups broccoli florets, fresh or thawed frozen
- 1 cup shredded Gruyere or Swiss cheese
- 8 ounces light vegetable cream cheese, softened at room temperature
- 3 large eggs plus 2 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper