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Recipes
Smoked Salmon Brandade With Oven-Roasted Tomato Coulis and Dill Creme Fraiche
By Joelene
Heat a saute pan over medium-high heat
- Coulis:
- 2 tablespoons olive oil
- 1/4 cup garlic, finely chopped
- 4 shallots, finely chopped
- 2 cups heavy cream
- 2 pounds smoked salmon, roughly chopped
- 4 jumbo Yukon gold potatoes, cooked and shredded with a potato ricer
- 1/4 cup extra virgin olive oil
- 1 tablespoon Banyuls vinegar (can substitute red wine vinegar)
- Salt and freshly ground pepper to taste
- 1 cup flour
- 2 cups beaten eggs
- 2 cups bread crumbs
- Canola oil for frying
- 2 pounds Roma tomatoes for coulis
- Salt, pepper and olive oil for seasoning
- 1/4 cup extra virgin olive oil
- Creme fraiche:
- 1 container, 8 ounces, creme fraiche
- 1 tablespoon chopped dill, plus extra for garnish
- 1 lemon, cut in slices for garnish
Virgin Pineapple Daiquiri
By Joelene
Blend the pineapple chunks and their juice with the strawberries, cream of coconut, sugar and lime juice on high in...
- 1 can (14.5 oz.) pineapple chunks, in juice
- 1 bag (12 oz.) frozen strawberries
- 1/4 cup cream of coconut
- 2 Tbsp. sugar
- 2 medium limes, juiced
- Fresh pineapple wedge, mint and coconut shavings, for garnish (optional)
Broccoli & Feta Pasta Salad
By Joelene
This vegetarian pasta salad recipe is perfect for your next potluck or as an easy side dish
- DRESSING
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup low-fat mayonnaise
- 3 tablespoons chopped fresh oregano or 1 tablespoon dried
- 1 tablespoon distilled white vinegar
- PASTA SALAD
- 8 ounces (about 3 cups) whole-wheat fusilli
- 2 cups chopped broccoli
- 1 3/4 cups halved grape or cherry tomatoes
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup crumbled feta cheese
- Freshly ground pepper to taste
Crunchy Coleslaw
By Joelene
In a large bowl, whisk together the mayonnaise, sour cream, vinegar, and 1/2 teaspoon each salt and pepper
- 1/4 c. mayonnaise
- 1/4 c. sour cream
- 2 tbsp. white wine vinegar
- kosher salt
- Pepper
- 3 tbsp. prepared horseradish, squeezed of excess liquid
- 1/4 sweet onion, finely chopped
- 1/4 c. fresh dill, roughly chopped
- 1/2 small red cabbage (about 8 ounces), cored and chopped
- 1/4 small green cabbage (about 8 ounces), cored and chopped
- 2 Kirby cucumbers (about 8 ounces), cut into 1/4-inch pieces
- 2 stalks celery, cut into1/4-inch pieces
- 1 Granny Smith apple, cored and cut into 1/4-inch pieces
- 1/2 c. walnuts, toasted and chopped (optional)
Cinnamon Apple Panini
By Joelene
Lay out the bread slices and spread them both with cream cheese
- 2 slices raisin bread
- 1 tablespoon cream cheese
- 1 apple, sliced
- 1 generous tablespoon cinnamon sugar
- 2 tablespoons salted butter, softened
- 1 teaspoon powdered sugar
Sherbert Punch
By Joelene
Mix punch and 7-Up. Scoop sherbert on top and float
- 1 large can Hawaiian punch
- 1 pint sherbert (pineapple)
- 1 qt 7-Up
Roasted Vege Soup
By Joelene
In large saucepan, heat 3 cups of vege stock
- For roasted winter vegetables:
- 3 to 4 cups vege stock
- 1 quart roasted winter vegetables (recipe follows)
- Kosher salt and freshly ground black pepper
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes
By Joelene
Preheat the oven to 450 degrees F
- 1 lemon, cut into slices
- 1 whole chicken, skin on, cut into parts
- Olive oil, for drizzling
- Kosher salt and coarsely ground black pepper
- 2 to 3 shakes hot Hungarian paprika
- 1 pound small potatoes, any larger ones halved
- 4 carrots, sliced in half lengthwise
- 20 or so fresh thyme sprigs
- 2 to 3 fresh rosemary sprigs
Five-Generation Chocolate Cake-My Eureka Cake
By Joelene
Cake: In a medium saucepan over medium high heat, melt the butter, Crisco and cocoa
- Cake:
- 2 cups flour
- 2 cups sugar
- 4 ounces butter (1 stick)
- 1/2 cup Crisco
- 4 tablespoons cocoa
- 1 cup water
- 1 teaspoon baking soda (dissolved in...)
- 1/2 cup buttermilk
- 2 eggs
- Icing:
- 1 teaspoon vanilla
- 4 ounces butter (1 stick)
- 1 cup sugar
- 2 tablespoons cocoa
- 1 can evaporated milk (small)
- Variation on Icing:
- 1 stick (4oz) butter
- 4 tablespoons cocoa
- 6 tablespoons milk
- 1 box powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans (optional)
Avocado Toast
By Joelene
spread half an avocado on toast-drizzle with lime juice and pinch of salt
- ripe avocado
- lime juice
- salt
- toast