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Recipes
Shrimp Satay
By Joelene
In a bowl, combine coconut cream, hoisin sauce, peanut butter, soy sauce, ginger, hot chili paste, sesame oil and g...
- 2/3 cup canned sweetened coconut cream (i.e., cream of coconut)
- 4 teaspoons hoisin sauce
- 4 teaspoons creamy or chunky peanut butter
- 4 teaspoons low-salt soy sauce
- 2 teaspoons fresh ginger, chopped
- 2 teaspoon hot Oriental chili paste
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 1 1/2 pounds (16 to 20 shrimp per pound) raw shrimp, peeled, deveined and butterflied
- 24 wooden skewers (6 inches long), soaked in water at least 1 hour to prevent burning
- 1/4 cup green onion, chopped
Tomato, Avocado and Feta Salad with Fig Vinaigrette
By Joelene
Heat the oven to 400 F. In a large bowl, toss the bread with 2 tablespoons of the olive oil, the garlic powder, ...
- 6 thick slices sourdough bread, cut into 1-inch cubes (about 4 cups)
- 2 tablespoons olive oil, plus 1/4 cup
- 1 teaspoon garlic powder
- Salt and ground black pepper
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 3 tablespoons fig jam
- 1 tablespoon white wine or water
- 3 large tomatoes, cut into wedges
- 2 avocados, pitted, peeled and cubed
- 1 bulb fennel, trimmed and chopped
- 6 ounces crumbled feta cheese
- 3 cups arugula
En-cheesy-ladas
By Joelene
Preheat oven to 350. Spray 13x9 pan with spray
- 8 oz Mexican style hot tomato sauce
- 1/2 cup Tillamook Sour Cream
- 1/2 TBSP minced fresh jalapeno
- 1/3 cup minced fresh cilantro
- 1/2 cup chopped green onions
- 1/2 tsp ground cumin
- 6 corn tortillas
- 1/2 TBSP vege oil
- 1/2 tsp minced garlic
- 1/2 cup Tillamook Monterey Jack chz, shredded
- 1/2 cup Tillamook Medium Chedder, shredded
- 2 TBSP garlic salt
- 8 oz tomato sauce
Cajun Shrimp, Spinach & Grits
By Joelene
This Southern dish—a mere 384 calories—is all about balance, with sweet corn and creamy grits offsetting the he...
- 1 cup(s) quick-cooking grits
- 2 tablespoon(s) olive oil
- 1 1/2 pound(s) large peeled and deveined shrimp
- 2 teaspoon(s) Cajun or blackening seasoning (no salt added)
- Kosher salt and pepper
- 2 tablespoon(s) fresh lime juice
- 2 clove(s) garlic, thinly sliced
- 1 cup(s) frozen corn, thawed
- 1 bunch(es) spinach, thick stems discarded
Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce
By Joelene
Special equipment: a 6- to 8-quart slow cooker
- 1 1/2 cups baby potatoes, cut into quarters
- Kosher salt and freshly cracked black pepper
- 1 bottle wheat beer
- 1 cup thinly sliced shallots
- 2 tablespoons butter
- 2 tablespoons whole-grain German mustard
- 4 cloves garlic, thinly sliced
- 1 1/2 pounds PEI mussels, soaked in cold salted water and cleaned
- 1/2 cup sour cream
- 1/2 cup thinly sliced scallions
- For dipping: toasted garlic bread or crispy potatoes
Strawberry Cheesecake Lush
By Joelene
Mix crushed cookies & melted butter together
- 1 package Golden Oreos (crushed)
- 6 tablespoons butter, melted
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 1 (16-ounce) container Cool Whip, divided
- 2 packages (3.4 ounce each) instant cheesecake pudding mix
- 3 cups milk
- 3 1/2 cups sliced strawberries
PUMPKIN AND CORN CHOWDER
By Joelene
Cut root ends off leeks. Slit leeks vertically, cutting almost all the way through
- 2 medium-large leeks
- 1/4 cup olive oil
- 2 carrots, peeled and diced
- 10 cups vegetable stock
- 2 medium boiling potatoes, peeled and diced
- 1 1/2 teaspoons salt
- Generous seasoning of freshly ground pepper
- 1/4 teaspoon ground cloves
- Dash of cayenne
- 2 cans (16-ounces each) pumpkin puree (not pie filling)
- 1/2 cup heavy cream
- 2 cups fresh or frozen corn kernels
- Minced fresh parsley
Pie Cream
By Joelene
Scoop ice cream into the bowl of an electric mixer and beat on medium speed with the paddle attachment until it's s...
- 6 c. vanilla ice cream
- 4 slice leftover pie (pecan, pumpkin, apple or any flavor you like)
Village Tavern 10-Spice Glazed Salmon
By Joelene
To make spice glaze, place all ingredients in a saucepan
- 4 salmon filets, 8 ounces each
- 8 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup 10-spice glaze
- 10 -spice glaze
- 2 cups honey
- 1 1/4 teaspoons nutmeg, ground
- 2 1/2 teaspoons coriander, ground
- 1 1/4 teaspoons cumin, ground
- 1 cinnamon stick
- 1/3 cup lime juice
- 1/3 cup ginger, chopped
- 1 jalapeño, seeded and chopped
- 2 teaspoons cilantro, chopped
- 2 1/2 teaspoons green peppercorns
- 3/4 cup red wine vinegar
- 3/4 cup ketchup
- 1/3 cup soy sauce
- 2 1/2 teaspoons peppercorns, black
The Eggery Pancakes
By Joelene
Mix together dry ingredients: flour, salt, baking powder, baking soda and sugar
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 tablespoon baking powder
- 1/4 tablespoon baking soda
- 1/2 tablespoon granulated sugar
- 3 eggs
- 2 cups buttermilk (*See Jan’s Note)
- 1/4 cup honey
- 1 1/2 ounces melted butter