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Recipes
Pineapple, Cucumber, and Avocado Salsa
By Joelene
Stir together cucumber, pineapple, green onions, and chile in medium bowl
- 1 cucumber, peeled, seeded, and diced (1 1/3 cups)
- 1/2 small pineapple, peeled, cored, and diced (1 1/4 cups), plus more for juicing
- 2 green onions, thinly sliced (1/4 cup)
- 3 –4 tsp. finely chopped Fresno chile or red jalapeno chile
- 1 8-oz. avocado, peeled, seeded, and diced
Meatless Dumplings
By Joelene
Over medium heat, sauté onion and garlic in butter and oil until soft and translucent
- 1 yellow onion (large) (chopped fine)
- 2 cloves garlic (chopped fine or minced)
- 1 tablespoon butter (unsalted)
- 2 tablespoons olive oil
- 4 ounces seasoned breadcrumbs (Progress breadcrumbs)
- 2 ounces parmesan cheese (finely grated - extra for serving)
- 2 egg
- 1 small chives (chopped - 1 tablespoon extra for serving, can be substituted with parsley chopped finely)
- 1 teaspoon kosher salt (can be substituted with sea salt)
- 1 teaspoon ground pepper
Sunny's BBQ Rub
By Joelene
In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder
- 1/4 cup sweet paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- Kosher salt
- 1/4 cup sugar
Italian Chocolate Cream Pie
By Joelene
Simply omit the vanilla and add 1 teaspoon of lemon extract to the cream in place of the chocolate
- ~Filling:~
- 3/4 cup sugar
- 1/2 cup flour
- 3 egg yolks
- 2 cups milk
- 1 pinch salt (good quality)
- 1 cup milk chocolate chips (good quality)
- 1/2 teaspoon vanilla
- ~Crust:~
- 2 cups flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 3 eggs
- 1 teaspoon vanilla
- 2 tablespoons shortening
Lemon Yogurt Cheesecake Bars
By Joelene
Place oats and almonds in a food processor and process until pulverized
- 2 cups rolled oats
- 3/4 cup unsalted raw almonds
- 1 cup dried cranberries
- 1/4 cup melted coconut oil
- 2 tablespoons honey
- 1 tablespoon (1 package) unflavored gelatin
- 3/4 cup 1 percent milk
- 1/3 cup sugar
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- Juice of 1 lemon
- 1 1/2 cups 2 percent plain Greek yogurt
- 8 ounces light cream cheese
- 1/4 cup shredded unsweetened coconut, toasted
Oven-Crisped Baby Potatoes and Onions
By Joelene
1. Preheat oven to 450°F
- 2 Tbs. olive oil
- 1 tsp. Dijon mustard
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 lb. mixed red and yellow baby potatoes, halved
- 2 small Vidalia or other sweet onions, cut into 8 wedges each
- 1 Tbs. fresh thyme leaves
- 1 tsp. fennel seed, optional
- 1/4 cup shredded fontina cheese (1 oz.)
Salt and Sugar Shrimp
By Joelene
Rinse shrimp and drain. In a large bowl, mix together salt and sugar
- 2 pounds (31 to 40 per lb.) shelled, deveined shrimp (tails left on), thawed if frozen
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 1/2 teaspoons minced garlic
- Lemon wedges
Citrus Butter Cookies
By Joelene
Preheat oven to 350 degrees
- 2 cups (4 Sticks) Salted Butter, Softened
- 1-1/2 cup Sugar
- 2 whole Large Eggs, Separated
- 4 cups All-purpose Flour
- 3 Tablespoons Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)
- 2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)
- Icing
- 3 cups Powdered Sugar
- 2 Tablespoons Whole Milk
- 2 Tablespoons Orange, Lemon, And Lime Zest
- Juice Of 1/2 Lime
- Juice Of 1/2 Lemon
- Dash Of Salt
- Extra Zest, For Decorating
Creamy Dijon- Dill Potato Salad
By Joelene
Put the potatoes in a big pot with enough water to cover by 1-inch
- 3 pounds Yukon gold potatoes, peeled
- Kosher salt and freshly ground black pepper
- 2 stalks celery
- 1 cup mayonnaise
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup tightly packed chopped fresh dill
- 1 to 2 tablespoons vinegar
- 1/2 lemon, juiced
- 1 tablespoon grainy or regular Dijon mustard
Ranch Turkey
By Joelene
Allow the turkey to come to room temperature for 2 hours
- One 15- to 18-pound turkey (neck and giblets removed)
- Two 1-ounce packets ranch seasoning
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 3 carrots, cut into thirds
- 3 stalks celery, cut into thirds
- 1 medium onion, cut into 8 wedges
- Kosher salt and freshly cracked black pepper
- 2 tablespoons maple syrup
- 4 cups low-sodium chicken stock
- 3 tablespoons all-purpose flour