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Recipes
Mini Rice Treats
By Joelene
1. In a microwave-safe bowl heat butter and marshmallows on high for 1 to 3 minutes, stirring after 1 minute
- 3 Tbs. butter or margarine
- 10 oz. marshmallows
- 6 cups crisp rice cereal
Southwest Sangria
By Joelene
Combine fruit in a large bowl
- 1 mango, peeled and diced
- 1 tangerine, peeled and sectioned
- 4 strawberries, sliced
- 1 cup Mexican papaya, diced
- 1 cup pineapple, diced
- 1 cup honeydew melon, diced
- 1/2 cup rum (preferably Captain Morgan)
- 1 cup vodka (preferably Absolut Citron)
- 1/2 750-milliliter bottle Riesling
- 1/2 750-milliliter bottle Pinot Noir
Grill-Roasted Vegetables and Quinoa Salad
By Joelene
1 | Preheat grill on high, place bell peppers directly on grate, close lid, and cook 10 to 12 minutes, or until bel...
- 2 large red bell peppers
- 2 medium-large green and/or gold zucchini, each sliced crosswise from top to bottom into 8 planks
- 4 Tbs. olive oil, divided
- 2 Tbs. coarsely chopped fresh basil leaves, plus some small whole leaves for garnish
- 2 tsp. white balsamic vinegar
- 1 Tbs. finely chopped sun-dried tomatoes
- 1 Tbs. chopped pitted Kalamata olives
- 1 clove garlic, minced (1 tsp.)
- 1 cup cooked red quinoa
- 2 cups baby or small arugula leaves, plus a few leaves for garnish
- 3 oz. crumbled fresh goat cheese
Raviola Lasagna
By Joelene
Preheat an oven to 375 degrees F (190 degrees C)
- 2 cups ricotta cheese
- 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
- 1 1/2 cups grated Romano cheese
- 2 eggs
- salt and pepper to taste
- 1/4 cup spaghetti sauce
- 1 (25 ounce) package frozen cheese ravioli
- 1/2 cup spaghetti sauce
- 1/2 cup grated Romano cheese
Red Velvet Whoopie Pies
By Joelene
Heat oven to 375 degrees F
- 1.75 cup(s) all-purpose flour
- 1/2 cup(s) unsweetened cocoa
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) kosher salt
- 1 cup(s) packed light brown sugar
- 1/2 cup(s) (1 stick) unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon(s) pure vanilla extract
- 1 tablespoon(s) liquid red food coloring
- 1/2 cup(s) buttermilk
- 8 ounce(s) cream cheese, at room temperature
- 1 cup(s) marshmallow cream, such as Fluff
- Red and white pearlized sanding sugars, for decorating ($4.49 for 5.25 oz; wilton.com)
Baby Blondies
By Joelene
Directions 1. Preheat oven to 375°F
- Ingredients
- 1 cup unsalted butter
- 1 1/2 cups firmly packed brown sugar
- 2 1/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 1/2 tsp. vanilla
- 1 1/2 cups semisweet chocolate pieces
Vinaigrettes
By Joelene
Asian Acid: 1 tablespoon rice wine vinegar, 1 tablespoon fresh lemon juice
- Classic vinaigrette
- Acid: 1 tablespoon red wine vinegar.
- Seasoning: Salt and pepper to taste.
- Oil: 3 tablespoons extra-virgin olive oil.
- Serving suggestion: Toss with salad of baby greens or tomatoes and mozzarella cheese.
- Lemon dill
- Acid: 1 tablespoon fresh lemon juice.
- Seasoning: 1 teaspoon Dijon mustard, 1/2 teaspoon chopped fresh dill, salt and pepper to taste.
- Oil: 3 tablespoons canola oil.
- Serving suggestion: Drizzle over roasted baby vegetables or seafood salad.
- Balsamic
- Acid: 1 tablespoon balsamic vinegar.
- Seasoning: Salt and pepper to taste.
- Oil: 3 tablespoons extra-virgin olive oil.
- Serving suggestion: Toss with romaine lettuce or use as marinade for seafood or chicken.
Thyme-Seared Scallops with Coconut Creamed Corn with Red Bell Peppers
By Joelene
Makes 4 servings, 2-3 scallops each (with 1/2 cup corn)
- For the corn:
- 2 teaspoons virgin coconut oil
- 1 cup diced red bell pepper
- 3 scallions, white and green parts divided, thinly sliced
- 4 ears corn, husks removed
- 1/2 cup light coconut milk
- 1 teaspoon raw sugar, or to taste
- For the scallops:
- 1 pound diver scallops, rinsed and blotted dry (about 8-12)
- Freshly ground black pepper
- Salt, to taste (optional)
- 1 tablespoon virgin coconut oil
- A few thyme sprigs
Cheesy Garlic Stuffed French Bread
By Joelene
Preheat the oven to 400 degrees F
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated yellow onions
- 3 tablespoons chopped parsley leaves
- 2 tablespoons minced garlic
- 1 tablespoon Essence, recipe follows
- 1 teaspoon lemon juice
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- 1 loaf French or Italian bread, about 22 inches long, cut in 1/2 lengthwise
- 2 1/2 cups grated sharp cheddar
Know your fish to know how to grill it
By Joelene
Top picks: Salmon, Sea Bass, Mahi-mahi, Haibut and Shrimp Oily fish: bluefish, mackerel
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