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Recipes
Creamy Mashed Potatoes
By Joelene
Preheat the oven to 350 degrees F
- 2 sticks butter, softened, plus more for pan
- 5 pounds russet or Yukon gold potatoes
- One 8-ounce package cream cheese, softened
- 1 cup heavy cream
- 1/2 to 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Warm Quinoa Salad with Edamame and Tarragon
By Joelene
Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, ab...
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups, or about 10 ounces, frozen shelled edamame, thawed
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
- 1/2 teaspoon salt
- 1/2 cup drained and diced jarred roasted red peppers
- 1/4 cup chopped walnuts, preferably toasted
Tips to simplify stir-frying
By Joelene
Look
- to chop, chop in advance. After preparing all the ingredients, make sure they are near at hand so you are not searching frantically for the onions to toss in the wok at the last moment.
- to meat in short, paper-thin slices so it cooks quickly. Place meats in the freezer until firm, but not frozen, to make thin-slicing easy. For previously frozen meat, cut just before completely defrosted.
- to to work, but they take longer to cook and are more likely to be mushier than their crisper, fresher counterparts.
- to meat, poultry or fish first and fully cook before adding the vegetables, then remove and set aside until the end. Leaving the meat in the wok the entire time causes it to toughen.
- Add the sauce last, whether it's homemade or one of the many commercial sauces available in grocery stores. If you want only a hint of flavor, dilute the sauce with water or broth.
Roasted Pumpkin Croissant Bread Pudding
By Joelene
Whisk all ingredients together in a bowl
- 1 quart cream
- 3/4 cup sugar
- 8 eggs (6)
- Tbs vanilla extract
- 3 cups roasted pumpkin puree
- 8 croissants
- powdered sugar
- sliced apples-matchstick
- honey
- whipped cream
Melting Snowmen
By Joelene
Line a large baking sheet with parchment paper
- 12 ounce(s) premium white chocolate chips
- 8 ice pop sticks
- 4 mini Oreos
- 8 piece(s) (1/2-inch each) round black licorice, such as Darrell Lea Soft Eating Licorice
- 1 batch royal icing
- Orange chewy candies, mini chocolate chips, mini M&M's, and shoestring licorice, for decorating
Sunny's BBQ Popcorn
By Joelene
Combine the popcorn, barbecue seasoning and sugar in a large bowl and toss together
- 2 cups cooked popcorn
- 1 tablespoon barbecue seasoning
- 1 tablespoon sugar
SunButter Blossoms
By Joelene
1. Heat oven to 375 degrees
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup SunButter (sunflower seed spread)
- 1 large egg
- 1 teaspoon vanilla extract
- 42 dark chocolate Hershey's Kisses, unwrapped
Biscuit Breakfast Bake!
By Joelene
1. Mix your eggs and milk in a large bowl
- 10 eggs
- 1/2 cup milk
- 16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
- DO NOT COOK FIRST***
- 4 scallions (green onions, spring onions, whatever you prefer to call them)
- 2 cups shredded extra sharp cheddar cheese
- If you’re into the meats – cooked center cut bacon or cooked sausage
- 11 ×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)
Seared Tilapia with Pineapple and Cucumber Relish
By Joelene
Cook the rice according to package directions
- 1 cup(s) long-grain white rice
- 2 tablespoon(s) fresh lime juice
- 1 tablespoon(s) grated ginger
- 2 teaspoon(s) honey
- 2 tablespoon(s) (plus 1 tsp) olive oil
- Kosher salt and pepper
- 2 scallions, thinly sliced
- 1 jalapeño pepper, (seeded, if desired), finely chopped
- 1/2 small pineapple, (about 1 lb), peeled, cored and cut into small pieces
- 1 small English cucumber, cut into small pieces
- 4 6- ounce(s) tilapia fillets
Raspberry Balsamic Vinaigrette
By Joelene
place all the ingredients in a blender and blend until incorporated
- 2 cup frozen raspberries
- 1 cup olive oil
- 1/4 cup Balsamic vinegar
- 2 ea. lemons (zested and juiced)
- 1/4 cup honey
- 2 tbsp Dijon Mustard
- salt and pepper