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Recipes
Chipotle-Lime Shrimp and Rice
By Joelene
Combine shrimp, seasoning and 1 tablespoon oil in a resealable bag
- 12 ounces large shrimp (raw, tail-on, thawed if frozen)
- 1 tablespoon salt-free chipotle seasoning (such as Mrs. Dash brand)
- 1 1/2 tablespoons olive or canola oil, divided use
- 1 medium bell pepper
- 1 small onion
- 1/2 cup instant rice
- 2 tablespoons shredded Cheddar cheese
- Lime wedges
CARAMEL CHOCOLATE BUDINO
By Joelene
Caramelize sugar dry in medium size sauce pot
- CARAMEL BUDINO
- 3 tablespoons sugar
- 3/4 cup cream
- 1/3 cup milk
- Pinch of salt
- 1 whole egg
- 1 tablespooon corn starch
- 1 tablespoon dark rum
- CHOCOLATE BUDINO
- 3/4 cup cream plus 2 tablespoons
- 1/4 cup milk
- 1 tablespoon corn syrup
- 1/4 of orange, zested
- 3 egg yolks
- 1 1/2 cup milk chocolate, chopped
Strawberry Chessecake Pie
By Joelene
Crust: Combine sugar, flour and salt in a bowl
- Crust:
- 1 cup flour
- 6 tablespoons unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1-2 tablespoons cold water
- Pinch of salt
- Filling:
- 2 1/2 packages cream cheese (1 pound, 4 ounces)
- 1 cup sugar
- 3 eggs, room temperature
- 3 tablespoons flour
- 1 pound fresh strawberries, chopped fine
- Filling topping:
- 2 cups (16 ounces) sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- Strawberry topping:
- 1 large container (16 ounces) fresh strawberries, sliced
- 1 cup strawberry jam, heated
Stack Pie
By Joelene
In a bowl, mix together butter, eggs, vanilla, sugar, flour, salt, baking soda and baking powder until it has a pie...
- 1 cup butter (softened)
- 3 ½ cups applesauce
- 2 egg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon cloves
- 1 cup sugar
- 1/3 cup sugar
- 3 cups flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis
By Joelene
For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil
- Cherry Coulis:
- Vegetable oil, for oiling grill grates
- 4 mini angel food cakes or sponge cake rounds
- 4 ripe peaches, halved and pitted
- 1 cup whipping cream
- 8 ounces mascarpone
- 2 tablespoons honey
- Seeds from 1/2 vanilla pod
- 2 cups fresh cherries, pitted
- 2 tablespoons champagne vinegar
- 1 1/2 tablespoons dark brown sugar
- 1/2 cup pistachios, crushed
Creole Shrimp
By Joelene
Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the ol...
- Creole Sauce:
- 1 tablespoon olive oil
- 1 tablespoon whole butter
- 1 small diced onion
- 1 red bell pepper cored and diced
- 1 green bell pepper, cored and diced
- 3 cloves minced garlic
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 2 (28-ounce) cans whole tomatoes
- Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- Hot pepper sauce and Worcestershire sauce, to taste
- 1 tablespoon sugar (to take the acidity off the tomatoes)
- Salt, to taste
- For the shrimp:
- 2 pounds medium shrimp, peeled and deveined
- 1 tablespoon butter
- Splash white wine
- Chopped scallions
- Pinch chopped parsley
- Pinch cayenne
- Pinch paprika
- Sliced scallions and lemon wedges, for garnish
Shrimp and Corn Cakes
By Joelene
In a small bowl, combine the mayonnaise, mustard, cornichons, and brine and 1/4 teaspoon pepper
- 2 tablespoon(s) mayonnaise
- 1 tablespoon(s) whole-grain mustard
- 4 cornichons, finely chopped
- 2 teaspoon(s) brine from the cornichons
- Kosher salt
- Pepper
- 1/2 cup(s) yellow cornmeal
- 1 teaspoon(s) baking powder
- 2 large eggs, lightly beaten
- 1 1/2 cup(s) (from about 2 ears) fresh corn kernels
- 1/2 pound(s) (large) peeled and deveined shrimp, tails removed and shrimp cut into 1/2-inch pieces
- 3 tablespoon(s) olive oil
- Mixed green salad, for serving
Cakesicles
By Joelene
Follow directions on box. Spray each mold lightly and fill 1/8 cup full
- box cake mix
Mexican Strata
By Joelene
1. Preheat large sauté pan on medium-high 2–3 minutes
- 1 pound lean ground beef, 7% fat
- 2 tablespoons water
- 1 (1-ounce) packet taco seasoning mix
- cooking spray
- 5 (10-inch) flour tortillas
- 3/4 cup shredded Mexican cheese blend, divided
- 1 cup refried beans with green chiles
- 1 1/2 cups shredded lettuce
- 3/4 cup mild salsa, divided
- 1/2 cup sour cream
- 1/4 cup sliced black olives (drained)
- additional olives, sour cream and lettuce for garnish
Vegetarian Skillet Dinner
By Joelene
Heat oil in a 12-inch skillet over medium-high heat
- 1 Tb. olive oil
- 1 each: medium onion, celery stalk and peeled carrot, cut into medium dice
- Herb/spice blend (see variations)
- Grains, beans and/or starch (see variations)
- 1 14.5-ounce can petite diced tomatoes
- Vegetable broth (see variations)
- 1/4 cup chopped parsley or cilantro (see variations)
- Salt and pepper