Joelene's profile page
Recipes
Potato Skins Bar
By Joelene
Preheat the oven to 400 degrees F
- 8 russet potatoes
- Vegetable oil, for oiling the potatoes
- Kosher salt
- 8 slices bacon
- 1 cup grated Cheddar
- 1 cup diced ham
- 1 cup store-bought salsa
- 1 cup sour cream
- 1 cup store-bought ranch
- 1/4 cup chopped chives
Cilantro Shrimp With Lime Butter Baste
By Joelene
Rinse & dry shrimp. Can skewer at this point, stabilizing by inserting one skewer through head of shrimp and anothe...
- 20 extra (large shell-on shrimp, peeled and deveined with tail intact)
- 4 tbsps unsalted butter
- 2 tsps fresh lime juice
- 8 fresh cilantro (springs minced)
- 1/8 tsp crushed red pepper flakes (or 1/8 teaspoon cayenne)
- kosher salt
- white pepper
Strawberry Butter
By Joelene
Soften butter to room temperature and blend in the flavor ingredients with an electric mixer, beating at medium sp...
- 1/2 cup unsalted butter
- 1/2 cup pureed strawberries
- 1 tablespoon confectioners' sugar
- 1 teaspoon grated orange peel or 1 teaspoon fresh lime juice
Spaghetti Pie
By Joelene
Special equipment: a 9-by-3-inch cake pan
- Nonstick cooking spray, for greasing the pan
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 1 pound ground beef (85 percent lean)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cups marinara sauce, homemade or store-bought (I like Rao's)
- 1/2 cup whole-milk ricotta cheese
- 2 tablespoons minced fresh flat-leaf parsley
- 3 large eggs
- 1/2 cup plus 2 tablespoons grated Parmesan
- 1 cup shredded mozzarella
Italian Chocolate Cream Pie
By Joelene
Filling: In a mixing bowl, beat egg yolks well
- ~Filling:~
- 3/4 cup sugar
- 1/2 cup flour
- 3 egg yolks
- 2 cups milk
- 1 pinch salt (good quality)
- 1 cup milk chocolate chips (good quality)
- 1/2 teaspoon vanilla
- ~Crust:~
- 2 cups flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 3 eggs
- 1 teaspoon vanilla
- 2 tablespoons shortening
Three-Tomato Soup
By Joelene
Heat olive oil in a large saucepan over medium-low heat
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/4 cup chopped celery
- 1 leek, white and light green parts only, chopped
- 3 cups reduced-sodium chicken broth
- 1/2 cup chopped sun-dried tomatoes
- 3 (14-ounce) cans diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 2 sprigs fresh thyme
- 1 cup 2 percent reduced-fat milk
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper
Quinoa with Roasted Red Pepper, Green Beans and Red Onions
By Joelene
In a medium saucepan, combine quinoa with 2 cups water
- 1 cup(s) quinoa, rinsed
- Kosher salt
- Pepper
- 2 jarred roasted red peppers, rinsed and cut into 1/4-inch pieces
- 4 ounce(s) green beans, thinly sliced
- 1/2 red onion, finely chopped
- 1 tablespoon(s) olive oil
- 2 teaspoon(s) red wine vinegar
Ceasar Salad
By Joelene
Wash lettuce and pat dry with paper towels cut or tear the lettuce leaves into bite size pieces and place in a lar...
- Dressing:
- 1 large bunch of Romaine lettuce
- 8 3/4 inch slices french bread, cubed
- 2 cloves garlic, crushed
- 1/2 cup melted butter
- 1 cup light mayo
- 1 tbsp lemon juice
- 1 clove garlic, crushed
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup Parmesan cheese
- 1 tbsp milk
- dash of Worcestershire
Chewy Brownie Turtle Bars
By Joelene
Arrange the oven racks to divide the oven into thirds
- 2 1/2 cup(s) pecan halves, broken in pieces
- 1/2 cup(s) (1 stick) unsalted butter
- 2 bar(s) (4-oz each) bittersweet chocolate, broken in small pieces
- 3/4 cup(s) sugar
- 2 large eggs
- 3/4 cup(s) all-purpose flour
- 2 can(s) (14-oz each) sweetened condensed milk
- 1/4 teaspoon(s) kosher salt
- 20 thin pretzels
Cheddar Cheese 5 Point Spread
By Joelene
Combine first five ingredients in food processor or blender; process until smooth and creamy
- 8 ounces sharp cheddar or extra sharp cheddar, grated (about 2 cups)
- 4 ounces cream cheese
- 1/3 cup dark beer (**Tip: use 1/2 cup of dark beer like Sam Adams)
- 1 Tablespoon Dijon mustard
- large pinch cayenne pepper
- flavored pretzel crisps, bread or crackers