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Recipes
Charred Corn Salsa
By Joelene
Heat grill to medium-high
- 2 ear(s) fresh corn
- 1 medium red onion, cut into 1-inch wedges
- 1 tablespoon(s) olive oil, plus more for brushing
- Kosher salt
- Pepper
- 2 jalapeños (seeded for less heat, if desired), finely chopped
- 1 clove(s) (small) garlic, finely chopped
- 2 tablespoon(s) fresh lime juice
- 1/2 cup(s) chopped fresh cilantro
Dessert Panini
By Joelene
Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes
- 2 tablespoons sliced almonds
- 2 slices sourdough bread
- 2 tablespoons chocolate-hazelnut spread
- 1 tablespoon marshmallow creme
- 4 strawberries, sliced
- 2 tablespoons salted butter, softened
- 1 teaspoon powdered sugar
Veggie Dumplings
By Joelene
Whisk liquid. Put 16 wonton wrappers on your work surface
- 2 Tbs. rice-wine vinegar
- 2 Tbs. soy sauce
- 1 Tbs. sugar
- 1/2 tsp. grated ginger
- 16 wonton wrappers
- 1/2 cup thawed and squeezed spinach
- 3 TBS corn
- 3 TBS grated carrots
A Tropical Dream
By Joelene
Combine all ingredients (except grenadine) together over ice in a cocktail shaker
- 1 oz Malibu® mango rum
- 1 oz Malibu® coconut rum
- 1 oz 99 Bananas® banana schnapps
- 1 oz Stoli® Vanil vodka
- 2 oz orange juice
- 2 oz pineapple juice
- 1 splash grenadine syrup
Veggie Lasagna
By Joelene
Preheat the oven to 350 degrees F
- Cherry Tomato Sauce:
- 2 tablespoons unsalted butter
- 8 ounces zucchini (about 1 medium), sliced into 1/2-inch rounds
- 8 ounces yellow squash (about 1 medium), sliced into 1/2-inch rounds
- 1 cup sliced baby bella mushrooms
- 1 cup spinach
- Salt and freshly ground black pepper
- Cooking spray, for spraying the baking dish
- 9 lasagna noodles (7 inches by 3 inches), cooked according to the package instructions
- One 15-ounce container whole-milk ricotta cheese
- Cherry Tomato Sauce, recipe follows
- 1 cup fresh basil leaves
- 1 cup shredded mozzarella
- 2 pounds cherry tomatoes
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon olive oil
- 10 garlic cloves, unpeeled
- 1 white onion, roughly chopped
Roasted Tomatillo Salsa
By Joelene
Preheat the oven to 450 degrees F
- 2 pounds fresh tomatillos, husked and well rinsed
- 2 fresh jalapeno peppers
- 1 medium white onion, quartered
- 4 tablespoons olive oil
- 4 cloves garlic, unpeeled
- 1/2 cup loosely packed fresh cilantro leaves
- Juice of 1/2 lime
- Kosher salt
Quick Oats Sweet Potato Pancakes
By Joelene
Heat a griddle or nonstick pan over medium heat
- 1 cup quick oats
- 1 cup cottage cheese
- 1/2 cup sweet potato puree (or puree of your choice)
- Pinch salt
- 2 eggs
- Pinch cinnamon, optional
Eggs in Tomatoes
By Joelene
Preheat the oven to 350 degrees F
- 4 beefsteak tomatoes
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 cup baby Yukon Gold potatoes, cut into 1/2-inch cubes
- 6 ounces pork chorizo, casing removed, sausage crumbled
- 4 large eggs
- Queso fresco, for garnish
- Chopped fresh cilantro, for garnish
Geoffrey's Lemon Tart
By Joelene
Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon (about 2 teaspoons)
- 3 large eggs
- 2/3 cup sugar
- 1/4 teaspoon sea salt
- 6 tablespoons butter
- One 9-inch tart shell, homemade or store-bought, baked
- Dollop whipped creme fraiche
- Dollop whipped cream
Blackberry Fool
By Joelene
Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes
- 2 pints blackberries (hold 6 blackberries back for topping)
- 1/4 cup granulated sugar
- 3 tablespoons blackberry liqueur
- 2 cups (1 pint) heavy cream
- 1/4 cup powdered sugar
- 6 ladyfingers
- 6 sprigs fresh mint, to decorate