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Recipes
Christmas Cake Cookies
By Joelene
Special equipment: a 2 1/2-inch round cutter
- Cookie:
- 3 cups all-purpose flour, plus more for flouring
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 4 tablespoons (1/2 stick) salted butter, softened
- 1/4 cup shortening, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Seeds from 1/2 vanilla bean
- 3/4 cup sour cream
- Frosting:
- 8 tablespoons (1 stick) salted butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Pinch of kosher salt
- 2 to 4 tablespoons heavy cream
- 18 drops green gel paste
- 72 cinnamon imperials, for topping
Breakfast Biscuits
By Joelene
For the biscuits: Preheat the oven to 450 degrees F
- Biscuits:
- 3 cups all-purpose flour, plus more for dusting
- 1/3 cup powdered milk
- 5 teaspoons baking powder
- 1 tablespoon sugar
- 2 teaspoons cream of tartar
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 stick cold salted butter, cut into bits, plus 1/2 stick (4 tablespoons) salted butter, melted
- 1/2 cup shortening
- 1 cup grated Cheddar
- 1 1/2 cups buttermilk
- Sandwiches:
- 8 to 12 breakfast sausage patties
- 8 to 12 large eggs
- Hot sauce, to taste
- 8 to 12 slices white Cheddar
Cinnamon Peaches with Yogurt
By Joelene
Heat broiler. Stir brown sugar and cinnamon
- 3 TBSP brown sugar
- 1/2 tsp cinny
- 6 fruit
- mint
- plain yogurt
Shrimp and Sweet Corn Grits
By Joelene
In a food processor, pulse 3 cups corn until almost smooth, about 1 minute
- 6 cup(s) (from about 6 large ears) fresh corn kernels
- 4 slice(s) (about 4 ounces) thick-cut bacon, cut into 1/2-inch pieces
- 1 leek (white and light green part only), sliced into half-moons
- 1 tablespoon(s) unsalted butter
- 3 tablespoon(s) olive oil
- Kosher salt
- Pepper
- 1/4 cup(s) fresh basil, roughly chopped
- 20 large (about 12 ounces) peeled and deveined shrimp, patted dry
- 1 pinch(s) smoked paprika, optional
Mini Green-Chile Casseroles
By Joelene
Heat oven to 400 degrees. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a ...
- 2 cans (4 ounces each) diced green chiles, drained and patted dry
- 3/4 cup frozen corn, thawed and patted dry
- 4 scallions, thinly sliced
- 1 cup shredded reduced-fat Cheddar cheese
- 1 1/2 cups non-fat milk
- 6 large egg whites
- 4 large eggs
- 1/4 teaspoon salt
Crispy Shrimp on Corn and Black Bean Salsa With a Golden Tomato Sauce
By Joelene
Makes 4 servings
- For golden tomato sauce:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, chopped
- 3/4 cup white wine
- 1 bay leaf
- 2 cups bottled clam juice
- 1 tablespoon white wine vinegar
- 1 yellow tomato, about 1/2 pound, cored and cut in chunks
- 1 yellow bell pepper, stem and seeds removed, cut in chunks
- Kosher salt and freshly ground black pepper to taste
- For shrimp and salsa:
- 2 ears corn
- 1 tablespoon olive oil
- 1 Anaheim chile
- 1 red bell pepper, diced small
- 1 tomatillo, husked, rinsed, cored and cut into small pieces
- 1/2 Granny Smith apple, diced small
- 1/4 cup cooked black beans (rinse if using canned)
- 2 tablespoons cider vinegar
- Kosher salt and freshly ground black pepper to taste
- 2 cups safflower oil
- 12 large shrimp, about 1 ounce each, peeled, deveined
- 1/4 cup cornstarch
- 1/4 cup cilantro leaves
Meatballs with Tomato-Basil BBQ Sauce
By Joelene
Cook meatballs according to package directions
- 1 package (32 ounces) frozen bite-size meatballs
- 1/2 medium yellow onion, diced
- 1 tablespoon Sunny Select Olive Oil
- 1 garlic clove, minced
- 1 can (14.5 ounces) Sunny Select Diced Tomatoes
- 1 cup World Classics Barbeque Sauce
- Ground black pepper, to taste
- 1/4 cup shredded Sunnyside Farms Shredded Parmesan Cheese
- Chopped fresh basil and parsley leaves for garnish
Pollo Asado
By Joelene
Wash chickens and pat dry
- For the marinade:
- 2 whole chickens
- 2 limes, juiced
- 1/2 cup freshly squeezed orange juice, skins washed and saved
- 4 tablespoons minced garlic
- 2 teaspoons freshly ground pepper
- 1/2 cup cilantro
- 1/2 cup basil leaves, torn into small pieces
- 2 teaspoons paprika
- 1/4 cup organic soy sauce
- For the glaze:
- 1 cup honey
- 1/4 cup quince paste
Grilled Pork Tenderloin al Pastor with Avocado Crema
By Joelene
Add the pineapple juice, achiote paste, chipotles, garlic and 1 1/2 teaspoons salt to a food processor and puree un...
- Avocado Crema:
- 1 cup pineapple juice
- One 1-ounce package achiote paste
- 4 chipotle chiles in adobo sauce
- 2 cloves garlic
- Kosher salt
- 2 pork tenderloins, about 1 1/2 pounds each, trimmed of silver skin
- Neutral oil, for oiling the grill grates and drizzling
- 1 medium yellow onion, sliced into 1-inch rounds
- Freshly ground black pepper
- Avocado Crema, recipe follows
- Chopped fresh cilantro, for garnish
- 1/2 cup fresh cilantro
- 1/4 cup Mexican cream or sour cream
- 1 avocado, chopped
- 1 lime, zested and juiced
- Kosher salt and freshly ground black pepper
Cornmeal Pancakes with Blueberry Syrup
By Joelene
For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water
- Blueberry Syrup:
- 1 pint blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- Cornmeal Pancakes:
- 1 1/2 heaping cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups whole milk, plus more if needed for thinning
- 1 tablespoon white vinegar
- 1 tablespoon vanilla
- 2 large eggs
- 4 tablespoons salted butter, melted, plus additional melted butter for the skillet
- Pats of butter, for serving
- Maple syrup, for serving, optional