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Recipes
Smoky Spiced Potato Shells
By Joelene
Preheat oven to 400°F. Prick potatoes with fork, and bake 45 to 60 minutes on baking sheet, or until potatoes are ...
- 6 medium baking potatoes, scrubbed
- 6 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 1/2 cups shredded Cheddar cheese
- 1 cup diced tomatoes with green chilies, drained
- 1/3 cup chopped green olives
- 4 green onions, thinly sliced (1/2 cup)
- 1 Tbs. smoked paprika, plus more for sprinkling
Basic Bean and Grain Salad
By Joelene
Prepare beans and, following package instructions, cook grains; place in a large bowl
- 2 cups canned beans, drained (white, black, pinto, chickpeas, kidney, black-eyed peas)
- 2 cups cooked grains (white or brown rice, barley, bite-size pasta, couscous, quinoa)
- 3 cups bite-size cooked and/or raw vegetables (see note above)
- 1/2 cup extras (toasted nuts, dried fruit, cheese, sun-dried tomatoes, olives)
- 1/4 medium red or white onion or 4 thin-sliced scallions
- 1/4 cup soft fresh herbs (parsley, cilantro, basil or mint)
- Dressing: 1/4 cup extra-virgin olive oil, salt and ground black pepper, and 4 tsps. vinegar or lemon juice or 1/3 cup of your favorite vinaigrette
Freezer Fry-Up with Sunny Side-Up Eggs
By Joelene
Melt the butter in a large skillet over medium-high heat
- 2 tablespoons salted butter
- 1 small yellow onion, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 8 ounces)
- 1 cup frozen corn
- 1 cup diced frozen pineapple, roughly chopped while frozen
- 3 cups cooked shredded pork, chicken or beef
- 1 tablespoon olive oil
- 4 large eggs
- 2 tablespoons chopped fresh chives, for garnish, optional
new orleans bread pudding with whiskey sauce
By Joelene
Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well
- Bourbon Sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey, rum or brandy
- Bread Pudding:
- 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 4 cups milk
- 3 eggs, lightly beaten
- 1 cups sugar
- 2 Tbsp vanilla extract
- 1/2 cup raisins (soaked overnight in 1/4 cup bourbon)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 Tbsp butter, melted
Red Velvet Sheet Cake
By Joelene
Preheat oven to 350 degrees
- 1 cup Shortening
- 1-3/4 cup Sugar
- 2-1/2 cups Cake Flour
- 1-1/4 teaspoon Salt
- 2 whole Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1-1/2 teaspoon Vinegar
- 1-1/2 ounce, fluid Red Food Coloring
- 1-1/2 teaspoon Cocoa Powder
Potatoes Stuffed with Feta and Frilly Greens
By Joelene
Sautéed dandelion greens or frisée lettuce add taste and crunch to potatoes mashed with seasoned feta cheese
- 4 medium russet or Idaho potatoes, scrubbed and patted dry
- 5 oz. oil-and-herb-packed feta cubes, drained, oil reserved, divided
- 8 cups dandelion greens or frisée lettuce, cut into 3-inch pieces
- 2 cloves garlic, minced (2 tsp.)
- 1 cup diced fresh tomatoes
Sharon's Black Bean and Rice Salad with Corn, Tomatoes and Cilantro
By Joelene
- Bean: 2 cups black beans
- Cooked grain: 2 cups cooked white rice
- Cooked/raw vegetables: 1 1/2 cups each thawed frozen corn and halved cherry tomatoes
- Extras: 1/2 cup crumbled feta or queso fresco cheese
- Onion: 4 scallions, sliced thin
- Herb: 1/4 cup chopped fresh cilantro
- Dressing: 1/4 cup olive oil and 4 tsps. lime juice
Edamame and Bacon Succotash
By Joelene
Bring a large pot of water to a boil
- 4 slices bacon
- 4 c. fresh corn kernels (from about 4 ears)
- 1 1/2 c. frozen shelled edamame
- 2 roasted red peppers, cut into 1/4 in. pieces
- 3 scallions, thinly sliced
- 3 tbsp. olive oil
- kosher salt
- black pepper
- 3/4 c. fresh basil, roughly chopped
Malibu First Kiss
By Joelene
Combine all into ice filled shaker and strain into cocktail glasses
- 3 oz Malibu
- 3 oz pineapple
- 2 oz half and half
- 1/2 oz grenadine
- pineapple wedge for garnish
Jalapeno Popper Grilled Cheese
By Joelene
Preheat the oven to 425 degrees F
- 6 jalapenos, halved lengthwise
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 cup shredded aged Cheddar
- 1/2 cup mascarpone cheese
- 8 slices country white bread
- 2 tablespoons butter