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Recipes
Smoky Black Bean and Butternut Ragoût
By Joelene
Combine squash, adobo sauce, black beans, and a touch of maple and lime, and pow—you’ve got a satisfying supper
- 1 tsp. fresh lime juice
- 3 tsp. pure maple syrup, divided
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil, divided
- 1 lb. peeled butternut squash, cut into 1/2-inch dice (4 cups)
- 1 small yellow onion, cut into medium dice (1/2 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1 15.5-oz. can black beans, drained and rinsed
- 2 tsp. adobo sauce from can of chipotles in adobo
- 1/3 cup crumbled queso fresco or feta cheese
- 2 –3 Tbs. chopped or whole cilantro or mint leaves
- 1/4 cup toasted pepitas or toasted chopped pecans, optional
strawberry creamsicle cocktail
By Joelene
Combine all ingredients in a pitcher filled with ice
- 2 shots vanilla vodka
- 2 shots heavy cream
- 1/2 shot strawberry liqueur
- 1/2 shot strawberry nectar
- Strawberry, for garnish
Mashed Potatoes with Pesto and Whipped Cream
By Joelene
Put the potatoes in a large saucepan and add enough cold water to cover
- 2 pounds medium russet potatoes
- Kosher salt
- 1/2 cup heavy cream
- 1 cup whole milk, warmed
- 1/2 to 1 stick unsalted butter, at room temperature
- 1/2 cup pesto
- Freshly ground black pepper
Breakfast Burrito with Tomato-Poached Eggs
By Joelene
1. Strain juices from canned tomatoes into small saucepan, pressing on solids to extract as much liquid as possible...
- 1 15-oz. can diced tomatoes with green chiles
- 8 green onions
- 4 large eggs
- 4 8-inch flour tortillas, warmed
- 1 large avocado, sliced into 12 pieces
Smashed Potatoes
By Joelene
Place the potatoes in a large pot and add enough cold water to cover
- 1 1/4 pounds fingerling potatoes
- Kosher salt and black pepper
- 2 tablespoons chopped fresh chives
- 3 tablespoons olive oil
- 4 tablespoons sherry or red wine vinegar
- 1 pint cherry or grape tomatoes, halved
- 2 teaspoons sugar
Roasted Fall Veggies in a Cheese Crust
By Joelene
For the Vegetables: Combine vegetables in a bowl
- ~For the Crust:~
- 1 cup yellow cornmeal
- 1 cup sharp cheddar cheese (grated)
- 3 tablespoons parmesan cheese (fresh grated)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup milk
- 1 tablespoon olive oil
- ~Vegetable Filling:~
- 1 cup broccoli flowerets
- 1 cup cauliflower flowerets
- 1 cup baby carrots (mini's are best)
- 1/2 red onion (cut into large chunks)
- 1 cup small white mushrooms (cut in half)
- 1 cup zucchini (sliced 1/2" thick)
- 3 Roma tomatoes (3-4) (sliced thin, then sliced in half)
- 1 1/2 cups cheddar or mozzarella cheese (shredded)
- 2 tablespoons parmesan cheese (fresh grated)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Bell Pepper, Olive, and Arugula Salsa
By Joelene
Heat oil and fennel seeds in large nonstick skillet over medium heat 1 minute, stirring occasionally
- 1 1/2 Tbs. olive oil
- 1 tsp. fennel seeds, coarsely crushed
- 2 small bell peppers (1 red and 1 yellow), diced
- 16 pitted Kalamata olives, quartered
- 1/2 cup packed baby arugula, coarsely chopped
Garlic Butter Dinner Rolls
By Joelene
Special equipment: Two 12-cup muffin tins Melt 1/2 stick of the butter and brush the muffin trays with the melted ...
- 4 sticks butter
- 24 frozen, unbaked dinner rolls
- 16 cloves garlic, finely pressed
- Coarse sea salt
Sticky Spicy Slow-Cooked Ribs
By Joelene
Special equipment: a slow cooker
- 2 racks pork ribs
- Kosher salt and freshly ground black pepper
- One 13-ounce jar apricot preserves
- 1 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup soy sauce
- 6 cloves garlic, finely chopped
- 2 canned chipotle peppers in adobo, finely chopped
- 1 -inch piece fresh ginger, finely chopped
- Hot sauce, to taste
- 3 tablespoons cornstarch
Shake and Take Snack Mix
By Joelene
- 1 1/2 cups small fish crackers, any flavor
- 1 1/2 cups round oyster crackers
- 1 cup pretzels, any shape
- 1/4 package dry buttermilk salad dressing mix, do not prepare
- 1 tablespoon oil