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Recipes
Hasselback Potatoes
By Joelene
Preheat the oven to 450 degrees F
- 8 tablespoons (1 stick) butter, softened
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely chopped chives
- Kosher salt and freshly ground black pepper
- 6 medium russet potatoes, scrubbed
Honey Berry SHiver
By Joelene
Bring 8 ounces of water to a boil and let cool 5 to 7 minutes to 158 degrees
- 4 heaping tablespoons Strawberry White Tea
- Ice cubes
- 1 tablespoon honey
- 2 strawberries, diced
- 1 whole strawberry
Green Pasta Primavera
By Joelene
1 | Toast pine nuts in skillet over low heat 5 minutes, or until golden, stirring frequently
- 1/2 cup plus 3 Tbs. pine nuts
- 1/4 cup olive oil, divided
- 1 Tbs. lemon juice
- 8 cloves garlic, minced (3 Tbs.)
- 2 medium leeks, sliced (2 cups)
- 1 lb. broccoli raab, chopped
- 2 cups frozen peas, thawed
- 6 cups baby spinach
- 8 oz. farfalle pasta
Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings
By Joelene
Make Ahead Tip: Soak beans; prep vegetables, cover and refrigerate for up to 1 day; measure seasonings
- STEW
- 1 pound dry pinto beans, soaked (see Tip)
- 6 cups water
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 2 stalks celery, sliced
- 1 cup frozen corn, thawed
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons lime juice
- 1 1/2 teaspoons salt
- DUMPLINGS
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal, preferably whole-grain
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter, cut into cubes
- 1 fresh jalapeño, finely chopped
- Zest of 1 lime
- 1/2 cup buttermilk
- GARNISH
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced radishes
How to Roast Garlic
By Joelene
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking
- Garlic heads
- olive oil
Presto! Tasty pesto easy to make at home
By Joelene
- 4 ounces fresh basil-only leaves-wash before using
- 1 clove garlic
- 2 ounces raw pine nuts
- 1/4 cup fresh Parmigiano-Reggiano
- 1/3 cup extra-virgin olive oil
- salt and pepper to taste.
Sticky Broiled Chicken With Cabbage Slaw
By Joelene
In a large bowl, whisk together the sugar, 2 Tbsp vinegar, and 1/2 tsp each salt and pepper
- 2 teaspoon(s) sugar
- 3 tablespoon(s) cider vinegar
- Kosher salt and pepper
- 1/2 small green cabbage (about 1 lb), cored and shredded (4 cups)
- 1 small red bell pepper, thinly sliced
- 4 scallions, cut into 2-in. pieces
- 1/4 cup(s) ketchup
- 1 tablespoon(s) molasses
- 1 teaspoon(s) Dijon mustard
- 4 (6-ounces each) boneless, skinless chicken breasts
No-Cream Creamed Corn with Applewood Smoked Bacon
By Joelene
Using a sharp knife, carefully slice the corn kernels off the cobs
- 6 ears fresh corn, shucked
- 1 cup finely chopped applewood smoked bacon
- 1/2 cup finely chopped onions
- Kosher salt and freshly cracked black pepper
- 2 tablespoons chopped chives
Rum Rickie
By Joelene
Combine the rum, Simple Syrup, ginger juice and black currant liqueur in a shaker with ice
- 6 ounces dark rum, such as Myers's Original Dark Rum
- 6 ounces Simple Syrup, recipe follows
- 3 ounces ginger juice
- 2 ounces black currant liqueur
- 8 ounces ginger beer
- 4 lime wedges
Waffle Maker Pizza
By Joelene
Preheat a waffle maker to a high heat according to the manufacturer's instructions
- 1 pound thawed frozen pizza dough or bread dough
- Olive oil spray, for spraying the waffle maker
- One 14-ounce jar marinara
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 4 cups grated mozzarella cheese
- 4 slices ham, cut into slivers
- 1/3 cup canned pineapple chunks, cut into smaller chunks
- 1 cup grilled vegetables from the salad bar (peppers, squash, zucchini, red onions)