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Recipes
Sweet Potato and Black Bean Hash
By Joelene
1. In large heavy skillet, preferably cast-iron, heat oil over medium-high heat
- 2 tsp. vegetable oil
- 2 medium onions, chopped
- 1 medium sweet potato, peeled and cut into 3/4-inch dice
- 2 large cloves garlic, minced
- 1 jalapeño chile, seeded and minced
- 4 tsp. ground cumin
- 1/2 tsp. salt
- 3/4 cup frozen corn
- 15-oz. can black beans, drained and rinsed
Spaghetti Tossed with Butternut Squash and Sage Butter
By Joelene
Preheat the oven to 400 degrees F
- 1 medium butternut squash, peeled and seeds removed, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 pound spaghetti
- 8 tablespoons (1 stick) unsalted butter
- 6 cloves garlic, sliced thinly
- 1 cup loosely packed fresh sage, chopped
- 1/2 cup hazelnuts, toasted and chopped
- Grated Parmesan, for serving
Chocolate Buttercream Frosting
By Joelene
In a mixing bowl, blend butter, powdered sugar, cocoa and instant espresso alternately with milk and vanilla
- 6 Tbsp butter, softened
- 3 cups powdered sugar
- 1/2 cup Hershey's unsweetened cocoa powder
- 1 tsp instant espresso
- 1/2 cup plus 2 Tbsp milk or cream
- 1 tsp vanilla
COW TOWN COLESLAW
By Joelene
Place all of the vegetables in a large bowl
- FOR THE DRESSING:
- 5 cups julienned green cabbage (about 1 head)
- 1 1/2 cups julienned red cabbage (about 1/3 head)
- 2 carrots, peeled and julienned
- 5 jalapeno peppers, stemmed, seeded and julienned
- 1 1/4 cups mayonnaise
- 1/2 cup malt vinegar
- 1/2 cup sugar
- 1 1/2 tablespoons freshly squeezed lime juice
- Kosher salt to taste
- Freshly ground pepper to taste
Sesame-Crusted Ahi Tuna With Ginger Dressing and Bok Choy
By Joelene
Makes 4 servings
- For the ginger dressing:
- 1 garlic clove, minced
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 1/4 cup peanut oil (can substitute olive oil)
- 1 teaspoon fresh ginger, minced
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame seeds
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- Combine ingredients in a non-reactive bowl; whisk until well blended. Chill or serve at room temperature.
- For the tuna and bok choy:
- 4 sushi-grade ahi tuna steaks
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons sesame oil
- 1/4 cup sesame seeds
- 4 baby bok choy, halved lengthwise
- 1 tablespoon olive oil
Creamy Cabbage and Sweet Corn Slaw
By Joelene
Perfect on its own or as a garnish, this easy to make coleslaw is sweet and tangy all at the same time
- 2 tablespoon(s) sour cream
- 2 tablespoon(s) lime juice
- 1/8 teaspoon(s) cayenne pepper
- Kosher salt
- 1/4 small head green cabbage, shredded (about 2 cups)
- 1/4 cup(s) (from 1/2 ear fresh or frozen and thawed) corn kernels
- 1 scallion, thinly sliced
- 2 tablespoon(s) chopped fresh cilantro
Yogurt Blue Cheese Dip
By Joelene
In a bowl, whisk together the yogurt, lemon juice, Tabasco (if using), and ¼ teaspoon each salt and pepper
- 1/2 cup(s) lowfat Greek yogurt
- 1 tablespoon(s) fresh lemon juice
- 1/4 teaspoon(s) Tabasco sauce (optional)
- Kosher salt
- Pepper
- 1 scallion, finely chopped
- 1 tablespoon(s) chopped fresh flat-leaf parsley
- 2 ounce(s) blue cheese, crumbled
- Cucumbers, sliced, for serving
- Radishes, sliced, for serving
- Potato chips, for serving
Bean Burgers
By Joelene
Quick Tip: Rinsing Canned Beans Ready to use in recipes, canned beans save you time
- 2 15 1/2ounce cans pinto beans, drained and rinsed
- 1/2 cup dry fine bread crumbs
- 1/2 cup bottled salsa
- 1 egg
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup coarsely crushed baked tortilla chips
- 3 2 ounces pitas (4-inch), halved
- 12 lettuce leaves
- 12 slices tomato
- Bottled salsa
Pig Skins with Sharp Cheddar
By Joelene
Place rack in lower third of oven; preheat over to 450°F
- 4 medium russet baking potatoes (about 1 1/2 pounds total)
- 1 1/2 Tablespoons olive oil
- salt to taste
- 4 ounces sharp cheddar or extra sharp cheddar cheese, grated (about 1 cup)
- 6 strips cooked bacon, crumbled
- 1 cup regular sour cream
- 1/4 cup chopped fresh chives or scallions
Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion
By Joelene
Preheat the oven to 375 degrees F
- 2 cups heavy cream
- 1 cup half-and-half
- 1/2 cup grated fresh horseradish
- 1/2 teaspoon grated nutmeg
- 1 clove garlic, finely minced
- 1 Vidalia or other sweet onion, sliced as thin as possible
- Kosher salt and freshly cracked black pepper
- 3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
- 2 cups grated Gruyere cheese
- 1 cup coarse breadcrumbs
- 2 tablespoons minced fresh thyme