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Recipes
Easy Texas Chili Pie
By Joelene
Preheat oven to 450F. Brown ground beef in skillet
- 1 can Bush's Chili Magic Texas Recipe
- 1 lb lean ground beef or turkey
- 1 8 oz can tomato sauce
- 1 8 oz can corn, drained
- 1 small pkg cornbread mix (and other cornbread ingredients)
- 1 cup grated cheddar cheese
Black Bean & Hominy Stew
By Joelene
Follow Vegetarian Skillet
- 2 Tbs. chili powder
- 2 15.5-ounce cans hominy (drained)
- 2 15.5-ounce cans black beans (drained and rinsed)
- 2 cups vegetable broth
- Finish with cilantro
- Serve with salsa and a squirt of lime juice.
Cinnamon Crisp
By Joelene
Preheat the oven to 350 degrees F
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 6 flour tortillas
- 1/4 cup (1/2 stick) butter, melted
Garlicky Roasted Shrimp, Red Peppers and Feta
By Joelene
For a Mediterranean-inspired pasta, toss the roasted shrimp mixture with 12 oz cooked angel hair and 1 Tbsp fresh l...
- 1 1/2 large peeled and deveined shrimp
- 1 jar(s) roasted red peppers, drained and cut into 1-in. pieces
- 4 scallions, sliced
- 4 clove(s) garlic, thinly sliced
- 2 tablespoon(s) dry white wine
- 1 tablespoon(s) fresh lemon juice, plus wedges for serving
- Kosher salt and pepper
- 2 tablespoon(s) olive oil
- 4 ounce(s) feta cheese, crumbled
- Flatbread, for serving
Quick Sauteed Beans and Tomatoes
By Joelene
Heat the oil in a large skillet over medium heat
- 2 tablespoon(s) olive oil
- 2 clove(s) garlic, very thinly sliced
- 1 pint(s) small cherry or grape tomatoes, halved
- 1/2 sprig(s) fresh rosemary, needles removed and finely chopped
- 1/4 cup(s) dry white wine
- 1 can(s) (19-ounce) cannellini beans, rinsed
- Kosher salt
- Pepper
- 1/4 cup(s) chopped fresh flat-leaf parsley
Veggie Potpie
By Joelene
Preheat oven to 425 degrees
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 large carrots, diced
- 2 potatoes, peeled and diced
- 2 stalks celery, sliced 1/4 inch wide
- 2 cups broccoli-chopped
- 1 cup fresh green beans, trimmed and snapped into 1/2-inch pieces
- 3 cups vegetable broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 refrigerated double-crusted piecrust
Chocolate-Banana Icebox Cake
By Joelene
Place the unopened can of condensed milk in a large saucepan, cover with water and bring the water to a boil
- 1 14 oz. can sweetened condensed milk
- 1/2 c. granulated sugar
- 1/3 c. cornstarch
- 1/8 tsp. kosher salt
- 4 c. whole milk
- 4 lg. egg yolks
- 2 tsp. pure vanilla extract
- 1/2 c. mini semisweet chocolate chips
- 1 14.4 oz. box graham crackers
- 6 lg. bananas
- 1 1/2 c. heavy cream
- 1 oz. bittersweet chocolate, for serving
Root Beer Float Ice Pops
By Joelene
Place a cherry in each of eight 6- to 7-ounce molds or paper cups
- 8 maraschino cherries, stemmed, drained, and patted dry
- 4 cups root beer (before using, chill in bottle with cap loosened)
- 2-1/2 cups vanilla ice cream, softened
Shrimp Un-Fried Rice
By Joelene
Heat 1 tsp of the oil in a skillet over medium heat
- 1 tablespoon vegetable oil
- 4 eggs, whisked
- 1 sweet red pepper, diced
- 1/2 cup shelled edamame
- 1 clove garlic, minced
- 1/2 pound peeled and deveined shrimp
- 1/4 teaspoon salt
- 4 cups cooked brown rice
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon sesame seeds
- 1 tablespoon diced scallions
Chorizo and Potato Fritta
By Joelene
Preheat the oven to 400 degrees F
- 2 tablespoons olive oil
- 2 cups thinly sliced onions
- Salt
- Freshly ground black pepper
- 1/2 pound chorizo sausage, small diced
- 2 cups small diced white potatoes, blanched
- 8 large eggs
- 1 tablespoon finely chopped fresh parsley leaves