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Recipes
Strawberry (or any Berry Really) Puff Pastry Braid
By Joelene
Preheat the oven to 400 degrees F
- One 8-ounce package cream cheese, at room temperature
- 2 tablespoons sour cream
- 1/3 cup granulated sugar
- 1 egg
- One 17.3-ounce package frozen puff pastry, thawed
- All-purpose flour, for dusting
- 10 strawberries, sliced
- Demerara sugar, for garnish
- 1/4 cup pistachios, chopped
Black Bean-Quinoa Burgers
By Joelene
1. Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired
- 1/2 cup quinoa
- 1 small onion, finely chopped (1 cup)
- 6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
- 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. dried steak seasoning
- 8 whole-grain hamburger buns
Pasta with Shiitakes, Snow Peas & Garlic Oil
By Joelene
Cook the pasta according to package directions
- 1 pound(s) pasta
- 1/4 cup(s) olive oil
- 6 clove(s) garlic, thinly sliced
- 1 red chili, thinly sliced, or 1/4 to 1/2 tsp crushed red pepper flakes
- 8 ounce(s) shiitake mushrooms, sliced
- 2 teaspoon(s) grated ginger
- 4 ounce(s) snow peas, sliced in thirds
- 2 scallions, sliced
Cantaloupe Martini
By Joelene
Combine all in iced filled shaker
- 2 oz Watermelon Liqueur
- 1.5 oz Vodka
- Splash of Orange Juice
- Splash of Lime
- Cantaloupe ball for garnish
Shrimp Po'boy
By Joelene
Per serving: 1,712 calories, 129 g fat, 218 mg cholesterol, 42 g protein, 105 g carbohydrates, 8 g fiber, 2,911 mg ...
- To marinate the shrimp
- 1 cup buttermilk
- 1 teaspoon Crystal's hot sauce
- 1 pound shrimp (size 31-40 per pound), deveined, tails removed
- Mix buttermilk and hot sauce in a large bowl. Add shrimp and toss to coat. Refrigerate 2-8 hours.
- For the dredging flour
- 1/2 cup Ritz crackers
- 2 cups flour
- 1 tablespoon salt
- 2 teaspoons Creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons thyme
- 1 teaspoon onion powder
- Grind Ritz crackers in blender. Combine all remaining ingredients in mixing bowl.
- For the NOLA Remoulade sauce
- 11/4 cups mayonnaise
- 1/4 cup Creole mustard
- 1/4 cup chopped fresh parsley
- 2 tablespoons sliced green onions
- 1 tablespoon lemon juice
- 1 teaspoon Crystal's hot sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon blackened seasoning
- 1 pinch salt
- Combine all ingredients in medium bowl. Whisk until well-blended.
- For the sandwiches
- 1 large loaf or 2 medium loaves French bread (about 18 inches total)
- Melted butter
- 4 cups shredded iceberg lettuce
- 12 tomato slices
- 16 pickle slices
Pineapple, Cucumber, and Avocado Salsa
By Joelene
stir together cucumber, pineapple, green onions, and chile in a medium bowl
- 1 Cucumber, peeled, seeded, and diced (1 1/3 cups)
- 1/2 small pineapple, peeled, cored, and diced (1 1/4 cups)plus more for juicing
- 2 green onions, thinly sliced (1/4 cup)
- 3-4 tsp. finely chopped Fresno chile or red jalapeno chile
- 1 8-oz avocado, peeled, seeded, and diced
Apple-Pie Punch
By Joelene
FOR ADULTS: Sub 1 oz. of apple juice with light rum
- FOR KIDS:
- Stir together 4 oz. apple juice,
- 1 tsp. fresh lemon juice, and 1/2 tsp. grenadine syrup.
- Pour over crushed ice and garnish with an apple slice.
Deviled Egg Chicks
By Joelene
Place the eggs in a large saucepan, add enough cold water to just cover and bring to a boil
- 12 large eggs
- 1/4 c. mayonnaise
- 2 tbsp. mayonnaise
- 2 tsp. fresh lemon juice
- 2 tsp. Dijon mustard
- Kosher salt
- Pepper
- 1 large carrot, for decorating
- Very small capers, for decorating
- Fresh dill, for decorating
- Chives, for decorating
Pork Loin BBQ Sandwiches
By Joelene
•Wrap the Pork, smothered in BBQ sauce, in cling wrap
- Pork Loin or roast, any size. at least a couple pounds to feed the family. If at the Fire house, 1 pound per person standard.
- 1 bottle of your favorite BBQ sauce
- 4 Hamburger buns
Homemade Chocolate Sauce
By Joelene
Add 2 scoops of ice cream to 4 bowls
- 3 tablespoons honey
- 1/2 cup Dutch-process cocoa powder
- Pinch kosher salt
- 1 teaspoon vanilla