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Recipes
Crab-Stuffed Haddock
By Joelene
Preheat your oven to 375 degrees
- 4 - 4 oz haddock fillets, cut 1" thick ( we used Halibut)
- 6 oz can white crab meat, drained
- 4 The Laughing Cow Light Garlic and Herb Wedges
- 1/2 cup whole wheat bread crumbs ( I could not find any, so I used Italian bread crumbs)
- Pinch red pepper flakes
- Paprika, sea salt and ground pepper, to taste
Slow Cooker Chocolate Fondue
By Joelene
Special equipment: a 6-quart slow cooker
- 1 pound dark or milk chocolate chips
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 tablespoons bourbon or orange, coffee or hazelnut liqueur, optional
- Fruit, marshmallows or pound cake, for serving
BERRY PATCH BROWNIE PIZZA
By Joelene
Preheat oven to 375°F. Line Large Round Stone with Handles with Parchment Paper
- Crust
- 1 package (21 ounces) brownie mix
- 1/3 cup whole unblanched almonds, chopped
- Topping
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 2 cups thawed frozen whipped topping
- 1 pint fresh strawberries, divided
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1 tablespoon vanilla chips, grated (optional)
Tex-Mex Black Bean Soup
By Joelene
Heat the oil in a large pot or Dutch oven over medium heat
- 1 tablespoon(s) olive oil
- 1 medium onion, chopped
- 1 green bell pepper, cut into 1/4-inch pieces
- Kosher salt
- Pepper
- 1 tablespoon(s) chopped chipotle in adobo sauce
- 1 can(s) (15-ounce) black beans, rinsed
- 1 can(s) (15-ounce) refried black beans
- 2 cup(s) low-sodium vegetable broth
- 1 avocado, diced
- 1/2 cup(s) refrigerated fresh salsa
- 1/4 cup(s) lowfat sour cream
- Fresh cilantro, for serving
Chorizo and Potato Mini Flautas
By Joelene
Special equipment: 10 toothpicks
- 2 tablespoons vegetable oil, plus more for frying the tortillas
- 1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
- 1/4 cup finely chopped onions
- 6 ounces raw pork chorizo, removed from casing
- 10 corn tortillas
- 1 head iceberg lettuce, shredded, for serving
- Crumbled queso fresco, for serving
- Mexican crema, for serving
- Store-bought salsa, for serving
Ultra-Easy Pot Pie
By Joelene
1 Position oven racks in middle and bottom positions, and preheat oven to 450˚F
- 2 Tbs. cornstarch
- 1 1/3 cups prepared vegan creamy potato-leek soup
- 1/2 tsp. dried crushed rosemary
- 1/4 tsp. ground cumin
- 2 10-oz. pkg. frozen mixed vegetables, thawed and drained
- 1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
Strawberry Fool
By Joelene
Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes
- 2 pints strawberries (hold 6 strawberries back for topping)
- 1/4 cup granulated sugar
- 3 tablespoons strawberry liqueur
- 2 cups (1 pint) heavy cream
- 1/4 cup powdered sugar
- 6 ladyfingers
- 6 sprigs fresh mint, to decorate
SOB (Son of Bobby)
By Joelene
Mix liquors in shaker. Pour into hurricane glass
- 3/4 oz Malibu
- 3/4 oz Midori
- 3/4 oz peach schnapps
- 3/4 oz blue curacao
- pineapple
- sweet and sour
Frozen "Boo"-nana Pops
By Joelene
Cut banana in half lengthwise, then in half to make four quarters
- 1 medium banana
- 1 cup white chocolate
- 8 mini chocolate chips
- 4 popsicle sticks
Shrimp and Corn Chowder
By Joelene
Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes
- 4 ounce(s) sliced bacon
- 2 tablespoon(s) olive oil
- 1 onion, chopped
- Kosher salt and pepper
- 1/2 pound(s) Yukon gold potatoes (peeled, if desired), cut into 1/2-in. pieces
- 1 cup(s) dry white wine
- 2 stalk(s) celery, thinly sliced
- 1 cup(s) corn kernels (cut fresh from 1 ear or frozen and thawed)
- 3/4 pound(s) medium peeled and deveined shrimp
- 1/2 cup(s) heavy cream
- 1/4 cup(s) fresh flat-leaf parsley, chopped
- Crusty bread, for serving