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Recipes
Eggplant Parmesan Casserole
By Joelene
Step #1: Bring a large pot of water and salt to boil
- 4 large eggplant (peeled and cut into 1/4 inch slices)
- 2 teaspoons salt
- 4 tablespoons olive oil (divided)
- 1 tablespoon butter
- 1 medium sweet yellow onion (chopped fine)
- 2 cloves garlic (minced, can use up to 3 cloves)
- 4 white mushrooms (sliced thin)
- 28 ounces can organic crushed tomatoes
- 1 small can organic tomato paste
- 2 bay leaves
- 1 tablespoon fresh basil (chopped fine)
- 1/8 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 16 ounces container whole milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated parmesan
Asian Chicken Noodle Salad
By Joelene
For the salad: Cook the noodles according to the package directions
- Salad:
- One 16-ounce package rice noodles
- 1/3 cup minced fresh cilantro
- 1/3 cup minced fresh mint
- 3 tablespoons chopped salted peanuts
- 4 scallions, thinly sliced
- 2 breasts rotisserie chicken, cut into cubes
- 2 medium carrots, cut into ribbons
- 1/2 English cucumber, diced
- Sauce:
- 1/4 cup plus 2 tablespoons soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon grated fresh ginger
- 2 teaspoons sesame oil
- 2 cloves garlic, grated
- 1 jalapeno, minced
- Read more at: http://www.foodnetwork.com/recipes/katie-lee/asian-chicken-noodle-salad.html?oc=linkback
Watermelon, Honeydew, and Cantaloupe Granitas
By Joelene
In a small saucepan, combine the sugar, 1/4 cup water (use an extra 1/4 cup water for honeydew and cantaloupe) and ...
- 1/4 cup(s) granulated sugar
- 1/4 cup(s) water
- 1/4 teaspoon(s) kosher salt
- 1/2 cup(s) fresh basil, mint, or tarragon
- 2 pound(s) watermelon, honeydew, or cantaloupe, cut into 1-inch pieces (about 5 cups), plus more for serving
Banana Freeze
By Joelene
Blend all ingredients until smooth
- 1 and 1/2 cups sliced bananas
- 4 oz Kahlua
- 4 oz Vodka
- 5 oz coconut milk
- 2 oz pineapple juice
- 1 tsp fresh lime juice
- 3 and 1/2 cups ice
- fresh pineapple for garnish
Orrecchiette with Creamy Chipotle & Corn
By Joelene
Cook the pasta according to package directions
- 1 pound(s) orecchiette
- 1 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- Kosher salt and pepper
- 1 clove(s) garlic, finely chopped
- 3/4 cup(s) whole milk
- 4 ounce(s) lowfat cream cheese, cut into pieces
- 1/4 cup(s) grated Parmesan (1 oz)
- 1 teaspoon(s) chopped chipotles in adobo, plus 1 tsp adobo sauce
- Pinch freshly grated or ground nutmeg
- 1 1/2 cup(s) frozen corn, thawed
- 1/2 cup(s) fresh cilantro
Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
By Joelene
For the cupcakes: Preheat the oven to 350 degrees
- Cupcakes:
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups sour cream
- 1 1/2 cups fresh blueberries
- Frosting:
- 2 sticks butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 10 to 12 cups powdered sugar
Spicy Cajun Rice
By Joelene
1 Pulse frozen pepper-and-onion blend in food processor until chopped
- 2 cups frozen pepper-and-onion blend
- 1 Tbs. olive oil
- 3/4 cup rice
- 1 1/2 tsp. Cajun seasoning
- 1 cup cooked black-eyed peas
Melon Agua Fresca
By Joelene
In a high-powered blender, combine the honeydew and 1 cup water and blend until completely smooth (see Cook's Note)
- Mint Simple Syrup:
- 1 honeydew melon, cubed
- 1/2 cup Mint Simple Syrup, recipe follows
- Juice of 1/2 lime
- Seltzer, for serving, optional
- 1 cup sugar
- 3 sprigs fresh mint
Shrimp Scampi With Linguine
By Joelene
Boil a large pot of water on the stove
- 2 tablespoons salt
- 1 pound linguine
- 4 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red-pepper flakes, optional
- 20 large shrimp (about 1 pound), peeled, deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
- Additional salt and pepper
Sea Salt Caramel Brownies
By Joelene
Heat oven and prepare brownie mix as instructed on package
- Brownies
- 1 package - Fudge Brownie Mix
- Eggs
- Vegetable Oil
- Water
- Caramel Sauce
- 20 pieces - Individually wrapped caramels
- 1 tablespoons - Milk
- 1 teaspoons - Coarse Sea Salt