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Recipes
Grilled Shrimp, Tomatillo Salsa and Manchego Cheese Skins
By Joelene
Season shrimp with salt and pepper and set aside
- For tomatillo salsa:
- 8-10 medium shrimp, washed, deveined
- Salt and pepper
- 1 pound of tomatillos, skins removed
- 2 serrano chiles, seeds removed
- 1/4 cup chopped cilantro
- 1/4 cup diced white onion
- 2 garlic cloves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- For skins:
- 2 large russet potatoes
- Vegetable oil for frying
- Salt to taste
- For toppings:
- 1 cup, or 8 ounces, shredded Manchego cheese (can substitute Jack or Swiss cheese)
- 1 cup sour cream
Three-Cheese Lasagna Rolls
By Joelene
Prepare lasagna noodles as label directs
- 1/2 package(s) (16-ounce) curly lasagna noodles
- 2 can(s) (14 1/2 ounces each) stewed tomatoes
- 1 can(s) (8 ounces) tomato sauce
- 1 container(s) 15 ounces, part-skim ricotta cheese
- 1 1/2 cup(s) (6 ounces) part-skim mozzarella cheese, shredded
- 3 tablespoon(s) freshly grated Parmesan cheese
- 1/2 teaspoon(s) coarsely ground black pepper
- 1/4 cup(s) chopped fresh basil
- 2 teaspoon(s) olive oil
- 1 small onion, chopped
- 1 (4 ounces) small zucchini, diced
- 1 small tomato, diced
- 1 tablespoon(s) capers, drained and chopped
Red Quinoa Zucchihi Burgers
By Joelene
Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat
- 2 cups low-sodium vegetable broth
- 1 medium sweet potato, diced (1 1/2 cups)
- 1 cup uncooked red quinoa
- 1 cup cooked chickpeas
- 1 small zucchini, grated (1 cup)
- 1/2 cup pumpkin seeds
- 5 1/2 Tbs. ground flax seeds
- 3 1/2 tsp. finely chopped fresh basil
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. chili powder
- 1/2 tsp. finely chopped fresh thyme
- 2 Tbs. olive oil
Strawberry Shortcake Cookies
By Joelene
Heat oven to 350 degrees. In a large mixing bowl, use a hand beater or a stand mixer on medium-high speed to cream ...
- 3/4 pound European-style salted butter (3 sticks), at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/4 cups flour
- 1/3 cup diced strawberries
- Red sprinkles
Herb Butter
By Joelene
Place parsley, tarragon, basil and chives in a food processor and process for about 10 seconds
- 1/2 cup Italian parsley, coarsely chopped
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh basil, coarsely chopped
- 2 tablespoons fresh chives, coarsely chopped
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 teaspoons fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Stuffed Bloody Mary
By Joelene
Special equipment: silicone ice molds for making long, thin ice cubes/sticks
- Celery-Tomato Ice Cubes:
- 16 ounces celery juice
- 4 ounces tomato juice
- Bloody Mary:
- Lemon wedges, for rimming and garnish
- Celery salt, for rimming
- 16 ounces tomato juice
- 8 ounces vodka
- 2 tablespoons prepared horseradish
- 1 tablespoon whole-grain mustard
- 8 dashes hot sauce, such as Tabasco
- 8 dashes Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- Juice of 1/2 lemon
- Celery stalks with leaves, for garnish
Potato and Roasted Red Pepper Quesadillas
By Joelene
Boil or steam the potatoes 35 minutes, or until tender
- 2 medium russet potatoes
- 1 medium red bell pepper
- 1 large jalapeno chile
- 2 teaspoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon lime juice or red wine vinegar
- 1 tablespoon minced cilantro
- 1/2 cup cubed sharp Cheddar cheese
- salt and pep
- Four 6-inch flour tortillas
Caramel apple slices
By Joelene
Hollow out your apples, (u can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel
- apples
- caramel
Pumpkin Eater
By Joelene
add ice and all ingredients into blender, blend well
- 1 cup ice
- 1 1/2 oz Bacardi light rum
- 1 oz orange curacao
- 1/2 oz triple sec
- 1 oz oj
- 1/2 oz cream
- orange slice, for garnish
Shrimp Linguine with Sundried Tomato Pesto and Spinach
By Joelene
Cook the linguine according to package directions
- 12 ounce(s) linguine
- 1/4 cup(s) sundried tomato pesto
- 1 lemon
- 2 tablespoon(s) olive oil
- 3 clove(s) garlic, thinly sliced
- 20 large (about 1 pound) peeled and deveined shrimp
- 1/2 cup(s) dry white wine
- 3 cup(s) baby spinach