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Recipes
Fiesta Beans
By Joelene
Place the beans in a large bowl and cover them with cold water
- 2 pounds dried pinto beans
- 6 cloves garlic, minced
- 2 green bell peppers, seeded and diced
- 2 orange bell peppers, seeded and diced
- 2 red bell peppers, seeded and diced
- 1 onion, diced
- 1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Melted Snowman Cookies
By Joelene
see picture in filing
- sugar cookies
- white frosting
- marshmallow
- choc chips
- rolo candy
- m&ms
Cilantro and Black-Bean Soup
By Joelene
Heat oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) black beans, rinsed
- 3 cups water
- 1/2 cup prepared salsa
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 4 tablespoons reduced-fat sour cream (optional)
Homemade BBQ Sauce
By Joelene
Heat the oil in a saucepan over medium-low heat
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 cup ketchup
- 1/3 cup molasses
- 1/3 cup brown sugar
- 4 tablespoons minced chipotle peppers in adobo sauce
- 4 tablespoons distilled vinegar
- 1 tablespoon Worcestershire sauce
- Dash salt
Peppercorn-Crusted Beef Tenderloin
By Joelene
1. Bring tenderloin to room temperature 30 minutes before cooking
- 1 beef tenderloin (about 3 lbs)
- 1 tablespoon olive oil
- 3 tablespoons rainbow peppercorns
- 4 teaspoons kosher salt
- Roasted Garlic Cream Sauce or Red Wine/Shallot Sauce
Scampi Con Due Pane
By Joelene
Green-chile bread topping 6 poblano peppers 4 Hatch New Mexican green chiles 2 jalapeño peppers (for a hotter mix...
- For the bread dough
- 2 2 2 packets dry active yeast
- 2 2 2 tablespoons sugar
- 2 2 2 cups warm water
- 4 4 4 cups bread flour
- 2 2 2 tablespoons salt
- 1 1 1 tablespoon olive oil
- 16 16 16 ounces (4 cups) shredded mozzarella cheese
Greek Pita Nachos
By Joelene
Preheat the oven to 400 degrees F
- One 6-count bag pitas
- 3 tablespoons olive oil
- Kosher salt
- 1/2 cup Greek yogurt
- 2 tablespoons chopped fresh dill
- 2 lemons, juiced
- 1/4 cup black olives, chopped
- 1 cucumber, finely chopped
- 1 tomato, finely chopped
- 1/2 small red onion, finely chopped
- Feta cheese, for sprinkling
Mac and CHz Lunch Box Muffins
By Joelene
Oven-bake method: Preheat oven to 350 degrees and line a muffin tin with paper liners
- 4 large eggs
- 1 cup orange puree (see Make-Ahead Recipe)
- 2 cups low-fat shredded cheese
- 2 cups cooked macaroni
- Salt and pepper, to taste
Aunt Trish's Salad Dressing
By Joelene
Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar
- Salad:
- 3/4 cup olive oil or vegetable oil
- 4 tablespoons grated Parmesan, more to taste
- 1/4 teaspoon salt (or more to taste)
- Freshly ground black pepper
- 1/4 teaspoon sugar
- Dash or 2 of paprika
- Juice of 2 lemons
- 1 garlic clove, peeled and left whole
- Green lettuce leaves
- 1/2 small red onion, thinly sliced
- 1 cup red grape tomatoes, halved
Asparagus Pesto
By Joelene
Fill a skillet about 1 inch high with water and bring to a boil
- 1 pound asparagus, trimmed
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- Salt, to taste
- 1 teaspoon lemon juice
- 1/3 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese