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Recipes
Vanilla-Scented Pear and Bourbon Spritz
By Joelene
Combine the pear juice, bourbon and vanilla in a cocktail shaker with ice and shake
- 8 ounces pear juice
- 6 ounces bourbon
- 1/2 vanilla bean, scraped
- 8 ounces sparkling lemonade
- 4 lemon wheels
Dirt Worm Cups
By Joelene
Whisk milk and pudding for two mins
- 2 cups cold milk
- 1 4 oz instant choco pudding
- 8 oz frozen whipped, thawed
- 1 and 1/2 cups crushed oreos
- 20 gummy worms
Stuffed Potatoes with Black Beans and Red Pepper Sauce
By Joelene
Red peppers and onions are used to make both a smooth sauce and a chunky filling
- 4 medium russet or Idaho potatoes, scrubbed and patted dry
- 2 Tbs. garlic-flavored olive oil, divided, plus more for rubbing potatoes
- 4 large onions, thinly sliced (8 cups)
- 2 medium red bell peppers, thinly sliced (4 cups)
- 1 cup cooked black beans
Creamy Cheddar Pasta with Scallion Bread Crumbs
By Joelene
Heat oven to 375°F. Cook the pasta according to package directions
- 1 pound(s) rotini
- 2 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- Kosher salt and pepper
- 1 clove(s) garlic, finely chopped
- 3/4 cup(s) whole milk
- 4 ounce(s) lowfat cream cheese, cut into pieces
- 4 ounce(s) extra-sharp Cheddar, shredded (about 1 cup)
- 1/4 cup(s) grated Parmesan (1 oz)
- Pinch freshly grated or ground nutmeg
- 2 slice(s) bread
- 2 scallions, thinly sliced
- 4 ounce(s) extra-sharp Cheddar, shredded (about 1 cup)
Alabama White BBQ Sauce
By Joelene
Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- Salt
Quick Paella
By Joelene
Cook the rice according to package instructions
- 1 five-oz package yellow saffron rice
- 1 can Ro-Tel mild seasoned diced tomatoes (or regular diced tomatoes), in juice
- 1 can black beans, drained and rinsed
- 2 tsp garlic powder
- 2 to 3 links fully cooked breakfast sausage, cut into 1/4-inch rounds
- 10 to 12 frozen cooked shrimp, thawed and shelled
- Cooked leftover veggies, like peppers, onion, or broccoli (optional)
Apple Sorbet, Scotch and Soda Float
By Joelene
Divide the sorbet among 4 frozen highball glasses (2 scoops for each)
- 8 small scoops apple sorbet
- 8 ounces Scotch whiskey
- 12 ounces club soda
Tomato and Bocconcini Caprese
By Joelene
Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away
- 1 vine-ripened red tomato
- 1 yellow tomato
- 1/4 cup currant tomatoes (or cherry tomatoes cut in half)
- 1 cup small fresh mozzarella balls ( bocconcini)
- 3 tablespoons extra-virgin olive oil, cold
- 1/4 cup loosely packed baby basil
- Kosher salt and freshly ground black pepper
Panko-crusted scallops
By Joelene
Pat scallops dry. Season with salt and pepper
- 1 lb large scallops
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg
- 1 Tbsp milk
- 1/4 cup all-purpose flour
- 3/4 cup panko (Japanese bread crumbs)
- 3 Tbsp canola oil Lemon wedges (optional)
Lemon Berry Mojito
By Joelene
Mix all ingredients together pour into tall glass over ice
- 1 1/2 oz blueberry vodka
- 3 oz fresh, homemade lemonade (see lemonade base)
- fresh blueberries