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Recipes
Pan-Seared Tilapia Italiano
By Joelene
Heat 1/2 tablespoon oil and 1/2 teaspoon butter in a large skillet over medium heat
- 1 tablespoon olive oil (divided use)
- 1 teaspoon butter (divided use)
- 4 tilapia fillets (6 ounces each), thawed if frozen
- 1 tablespoon Italian seasoning blend
- 1/2 cup chopped fresh basil
- 12 cherry or grape tomatoes, sliced
- 1/4 cup freshly grated Parmesan cheese
Vegetable Fried Rice Recipe
By Joelene
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of ...
- 8 ounce(s) broccoli crowns
- 3 tablespoon(s) red pepper jelly
- 2 tablespoon(s) low-sodium soy sauce
- 4 tablespoon(s) canola oil
- 1/2 package(s) (10-ounce) mushrooms, thinly sliced
- Kosher salt
- Pepper
- 2 clove(s) garlic, finely chopped
- 1 piece(s) (1-inch) fresh ginger, peeled and finely chopped
- 1 large carrot, coarsely grated
- 1 1/2 cup(s) frozen peas, thawed
- 3 cup(s) cooked long-grain white rice
- Sliced scallions, for serving
Spinach Mandeline
By Joelene
in a medium saucepan, melt butter add onions and saute 3-5 mins whisk in flour, stirring until blended and smooth, ...
- 2 lbs frozen chopped spinach
- 4 tbsp butter
- 2 tbsp diced onions
- 2 tbsp flour
- 1/2 cup evaporated milk
- 1 tsp Worcestershire sauce
- 1/2 tsp pepper
- 3/4 tsp celery salt
- 3/4 tsp garlic salt
- 6 oz Monterrey jack cheese, cubed
- 1 tbsp minced jalapenos
- salt and cayenne pepper to taste
- Buttered bread crumbs
Afterglow Cooking
By Joelene
Just because the fire has died down doesn't mean your evening is over! Bask in the afterglow of the grill with thes...
Roasted Veggie Puff Pastry Tart
By Joelene
Preheat the oven to 375 degrees F
- Roma tomatoes, cut into 1/4-inch slices
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large Spanish onion, thinly sliced
- One 12-by-8-inch rectangle frozen puff pastry, thawed
- 1 egg white, beaten
- 8 ounces goat cheese, crumbled
- 4 fresh basil leaves, for garnish
Grilled Chicken Parm
By Joelene
Preheat grill to medium-high
- 2 medium tomatoes
- Salt and pepper
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 tablespoon garlic-flavored or plain olive oil
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
- 1/2 cup chopped fresh basil
Browned Butter Butterscotch Meringue Pie
By Joelene
Heat oven to 350 degrees F
- 1 1/4 cup(s) (about 9 to 10 whole graham crackers; 5 ounces) graham cracker crumbs
- 8 tablespoon(s) granulated sugar
- 1 teaspoon(s) kosher salt
- 11 tablespoon(s) unsalted butter
- 3/4 cup(s) packed brown sugar
- 2 tablespoon(s) all-purpose flour
- 2 tablespoon(s) cornstarch
- 2 cup(s) whole milk
- 3 large eggs, separated
- 1/4 teaspoon(s) cream of tartar
- 1/2 teaspoon(s) pure vanilla extract
Lemony Lentil Soup
By Joelene
Heat the oil in a 6-quart pot over medium-high heat
- 2 tsp canola oil
- 1 small onion
- 1 large carrot
- 2 stalks celery
- 2 cloves garlic
- 16 oz green lentils
- 12 cups low-sodium chicken broth
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp salt
- 6 cups kale leaves
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
Minestrone
By Joelene
In a large heavy bottom pot add olive oil and place over a medium flame
- 1 Tbs extra virgin olive oil
- 1 yellow onion, peeled, medium dice
- 1 carrot, peeled, medium dice
- 1 cup celery, peeled, medium dice
- 1 clove garlic, peeled, sliced on bias
- 1 quart water
- 1 cup white beans, pre-soaked and drained
- 1 cup cabbage (not stem or thick veins) small dice
- 1 cup potatoes, peeled, small dice
- 1 cup canned Italian tomatoes, peeled, small dice
- 1 cup zucchini, small dice
- 1 Tbs Italian parsley, leaves only, rough chop
- 1 Tbs sage, leaves only, rough chop
- 1 Tbs basil, leaves only, rough chop
- kosher salt, to taste
- fine ground black pepper, to taste
- ground nutmeg, to taste
- grated Parimgiano Reggiano, to taste
Heirloom Tomato and Pecorino Gratin
By Joelene
Preheat the oven to 400 degrees F
- Ingredients
- 2 large heirloom tomatoes, cut into 1/4-inch slices
- Kosher salt and freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
- 6 fresh basil leaves, torn
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup toasted Italian breadcrumbs
- 1 teaspoon fresh thyme leaves