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Recipes
Sleepin' In Omelet
By Joelene
Generously butter a 9-by-13-inch baking dish
- 1 1/2 sticks (12 tablespoons) salted butter, plus more for buttering the baking dish
- 1 loaf ciabatta
- 1 cup grated Cheddar
- 8 ounces cream cheese
- 2 cups milk
- 2 tablespoons dehydrated onions
- 1 teaspoon chopped chives
- 1/2 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 10 large eggs
Baked Coconut Shrimp With Piña Colada Sauce
By Joelene
Heat oven to 450 degrees. Peel shrimp
- 1 pound large raw shrimp
- 1 teaspoon olive oil
- 2 egg whites
- 1/2 cup panko (flaky, Japanese-style bread crumbs)
- 1/2 cup sweetened flaked coconut
- 1/2 cup light sour cream
- 1/4 cup cream of coconut (sold with cocktail mixers)
- 1/4 cup canned crushed pineapple (undrained)
Melted Snowman
By Joelene
Frost the sugar cookie and put the marsh mallow on the cookie
- Sugar Cookie
- White frosting
- Marshmallow
- Chocolate chips
- Role candy
- M&Ms
Fruity Tropial Smoothie
By Joelene
Fill blender with 1/2 cup sorbet/sherbert, juice and peaches
- Peach sorbet or orange sherbert
- 1/2 cup Simply Orange orange-pineapple juice
- 1/2 cup frozen peach slices
Chicken and Green Veggie Stir-Fry
By Joelene
Set the EGG for direct cooking at 500ºF/260ºC
- 2 tablespoons toasted sesame oil
- 1 1/2 teaspoons plus 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons plus 1 1/2 teaspoons minced fresh ginger
- 2 pounds boneless, skinless chicken breasts, cubed
- 1/2 cup rice wine
- 1/2 cup light soy sauce
- 1/2 cup chicken stock
- 1/4 cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon chili garlic sauce (optional)
- 1/2 cup canola oil
- 4 cups broccoli florets
- 1 cup broccoli stems, trimmed and julienned
- 1 cup julienned carrots
- 1 cup drained water chestnuts, diced
- 1 tablespoon toasted sesame seeds
Macaroni Salad
By Joelene
Cook the pasta according to package directions
- 8 ounce(s) elbow macaroni
- 1/4 cup(s) mayonnaise
- 1/4 cup(s) lowfat sour cream
- 2 tablespoon(s) fresh lime juice
- Kosher salt
- Pepper
- 3 peppers (1 each red, orange, and green), roughly chopped
- 2 stalk(s) celery, finely chopped
- 1 cup(s) (cut from about 1 ear) fresh corn kernels
- 2 scallions, thinly sliced
- 1/4 cup(s) (about 5 small) finely chopped pickled sweet red cherry peppers (such as Peppadews)
- 1/2 cup(s) roughly chopped fresh cilantro
- 1 jalapeño, seeded for less heat, if desired, and finely chopped
Chocolate Crinkle Cookies
By Joelene
Line 2 baking sheets with parchment paper
- 4 ounce(s) bittersweet chocolate, chopped
- 1 1/2 cup(s) all-purpose flour
- 1/2 cup(s) unsweetened cocoa
- 1 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) kosher salt
- 1/2 cup(s) (1 stick) unsalted butter, at room temperature
- 1 cup(s) firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon(s) pure vanilla extract
- 1/2 cup(s) confectioners' sugar, plus more for rolling
Stuffed Shells
By Joelene
Preheat the oven to 350 degrees F
- Kosher salt
- 8 ounces jumbo pasta shells
- 30 ounces whole-milk ricotta cheese
- 1/2 cup grated Romano cheese
- 2 tablespoons minced fresh parsley
- 12 leaves fresh basil, cut into chiffonade
- 1 large egg
- Freshly ground black pepper
- 8 ounces Parmesan, grated
- 2 jars good-quality marinara sauce
- 8 ounces mozzarella cheese, grated
- Crusty French bread, for serving
Double Chocolate Olive Oil Brownies
By Joelene
Preheat oven to 350 degrees
- 4 ounces bittersweet chocolate, chopped
- 1/3 cup extra-virgin olive oil or chocolate-flavored olive oil
- 1/2 cup all-purpose flour
- 1/2 teaspoon sea salt
- 2 large eggs, room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup white-chocolate chips
Mexican Bean Tortilla Soup
By Joelene
Place torn tortillas in a food processor
- 2 corn tortillas, torn into pieces
- 1 pound tomatoes, cut in half and seeded
- 1 small yellow onion, quartered
- 1/4 cup cilantro, lightly packed
- 1 tablespoon chopped garlic
- 1 jalapeno, seeded and chopped
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 6 cups chicken stock
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- Salt and pepper
- Garnish
- 2 avocados, diced
- 1 cup grated Cheddar cheese
- 1/2 cup chopped cilantro
- 4 corn tortillas, cut into thin strips and fried (see note)