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Recipes
Baked chili and chz ole
By Joelene
Preheat 350. Spray 8x8 with cooking spray
- 1 oz can chiles
- 1 cup salsa
- 1 cup Colby Jack, grated
- 8 oz egg sub
- 3/4 cup of milk
- 6 Tbsp all purpose flour
Tortilla Lasagna
By Joelene
PREHEAT oven to 375° F. Grease 13x9-inch baking dish
- 1 tablespoon vegetable oil
- 1 pound ground chicken or turkey
- 2 small green or red bell peppers, seeded and chopped
- 1 small onion, peeled and chopped
- 1 can (4 oz.) ORTEGA Diced Green Chiles
- 1 packet (1.25 oz.) ORTEGA Taco Seasoning Mix - Regular
- 1 jar (16 oz.) ORTEGA Thick & Smooth Taco Sauce - Medium, divided
- 10 (6-in.) fajita-size flour tortillas, divided
- 2 cups shredded Mexican blend or Monterey Jack cheese, divided
Corn Chowder Salad
By Joelene
In a large skillet, heat the oil over medium-low
- 2 teaspoons olive oil
- 3 slices bacon (about 2 ounces), cut crosswise into 1/2 inch pieces
- 1 Yukon gold potato, about 8 ounces (or other if you prefer), peeled and cut into 1/2 inch dice
- 1 red bell pepper, ribs and seeds discarded, cut into 1/2 inch dice coarse salt
- 6 ears of corn, shucked and kernels scraped from cob with a knife (3 cups)
- 1 small red onion, halved and thinly sliced
- 2 tablespoons cider vinegar
- red pepper flakes
Goat Cheese and Herb Stuffed Chicken Breasts
By Joelene
Preheat the oven to 375 degrees F
- 4 skin-on boneless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 large egg white
- 8 ounces goat cheese, crumbled
- 2 tablespoons finely minced fresh parsley
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon finely minced shallots
- 1 tablespoon Dijon mustard
- Zest of 2 lemons
- 2 tablespoons canola oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
Guacamole in a Bag
By Joelene
Place the avocado in a sealable bag
- 1 avocado, skinned, pit removed and chopped into pieces
- 1/2 lime, juiced
- 10 leaves cilantro
- 2 tablespoons chopped red bell pepper
- Pinch salt
- Pinch black pepper
- 1/2 Roma tomato, chopped
- Tortilla chips
Oven-Roasted Garlic French Fries
By Joelene
- 4 large white potatoes peeled
- 1/8 cup extra virgin olive oil
- 1 teaspoon garlic powder
- 1 tbsp seasoning salt
- 2 teaspoons basil
Pacific Pork Kebabs With Pineapple Rice
By Joelene
Heat grill to medium and lightly oil grates
- Vegetable oil for grill grates
- 1 cup long-grain white rice
- 1/3 cup honey
- 1 can (8 ounces) pineapple chunks in juice, drained, coarsely chopped, juice reserved
- Coarse salt and ground pepper
- 1 pork tenderloin, cut into 1 1/2-inch cubes
- 2 medium red bell peppers, cut into 1 1/2-inch pieces
- 2 scallions, thinly sliced
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- 1 lime, cut into wedges, for garnish
Caribbean Sweet Potato Salad
By Joelene
Place the russet or Yukon gold potato pieces into a large saucepan and cover with salted water
- Dressing:
- 1 large russet or Yukon gold potato, peeled and quartered
- 1 large sweet potato, peeled and quartered
- 1 cup corn kernels, fresh or canned
- 1 cucumber, peeled, seeded and cubed
- 1/4 cup red onion, diced
- 1/4 cup finely chopped dry-roasted, unsalted peanuts
- 1 teaspoon Dijon mustard
- Juice of two limes
- 3 tablespoons peanut oil
- 3 tablespoons cilantro, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
Apple Crisp
By Joelene
Preheat to 400. Pam bottom of pan
- 6 apples (not delicious or green)
- 1 cup flour
- 1 tsp baking powder
- pinch of salt
- 1 cup sugar
- 1 unbeaten egg
- 1/4 cup melted butter (usually less)
Bob's Hotter 'n Hell Habanero Salsa
By Joelene
Parboil peppers and tomatillos by dropping into a pot of boiling water for 1 to 2 minutes, or until slightly soft
- 12 medium jalapeño peppers
- 4 serrano peppers
- 4 habanero peppers
- 4 tomatillos, husks removed
- 4 large garlic cloves
- 1/2 large onion
- 1/2 bunch cilantro (no stems)
- Juice from 2 limes
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground cumin
- 2 cans (about 14 ounces each) diced tomatoes with basil, garlic & oregano, undrained
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