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Recipes
Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette
By Joelene
For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water
- Potato Salad:
- 6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
- Kosher salt and freshly cracked black pepper
- 1/2 cup fresh parsley, chopped
- 1/4 cup finely diced red onions
- 1/4 cup pickled cherry peppers, roughly chopped
- 1 tablespoon sliced chives
- Sweet Relish Vinaigrette:
- 1/4 cup red wine vinegar
- 2 tablespoons sweet relish
- 2 tablespoons capers, chopped
- 1 teaspoon whole-grain mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Mustard-Glazed Chicken
By Joelene
Heat the grill to medium-low
- 1/3 cup(s) Dijon mustard
- 1/4 cup(s) whole-grain mustard
- 2 clove(s) (small) garlic, finely chopped
- 1/4 cup(s) chopped fresh flat-leaf parsley
- 3 lemons
- 1 (3-pound) chicken, quartered
- Kosher salt
- Pepper
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) honey
Roasted Chile Salsa
By Joelene
Cook's Note: This is a large-quantity recipe for feeding a crowd, but it can be scaled down quite easily
- 6 28 -ounce can whole tomatoes with juice
- 18 roast poblano chiles
- 1 1/2 cups fresh cilantro leaves (or more to taste!)
- 3/4 cup chopped onion
- 3 clove garlic, minced
- 3 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 3/4 teaspoon sugar
- 1 1/2 whole limes, juiced
Spanish Tortilla with Chorizo
By Joelene
Heat oven to 400 degrees
- 1 bag (28 oz) small red-skinned potatoes, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon plus 1/8 tsp black pepper
- 2 ounce (1/2 cup) cured Spanish chorizo, casing removed, diced
- 1 yellow onion, thinly sliced
- 7 eggs
- Fresh parsley, for garnish
Grilled Asian Chicken Salad
By Joelene
Grill or broil chicken, turning once and brushing frequently with remaining mayonnaise mixture, until chicken is th...
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 Tbsp. honey
- 1 Tbsp. soy sauce
- 2 cloves garlic, finely chopped
- 1 tsp. ground ginger
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- Mixed salad greens
Citrus Shrimp Marinade
By Joelene
Combine Ingredients and pour over shrimp in a bowl
- 1 cup of pineapple juice
- 3 tbsp low-sodium soy sauce
- 2 tbsp sherry
- 1 tbsp grated ginger root
- 1- 1/2 tsp spice islands dry mustard
- 1 tsp brown sugar
- 1 tsp minced onion
Sauteed Kale and Garlicky Bread Crumbs
By Joelene
Heat the crushed red pepper, anchovy (if using), and 3 tablespoons oil in a large skillet over medium-low heat...
- 1/4 teaspoon(s) crushed red pepper
- 2 anchovy fillets, optional
- 5 tablespoon(s) olive oil
- 1/2 cup(s) panko bread crumbs
- 2 clove(s) garlic, finely chopped
- 1 tablespoon(s) fresh lemon juice
- 1 bunch(es) (about 1 1/2 pounds) kale, thick stems discarded and leaves torn into 2-inch pieces
- Kosher salt
- Pepper
Olive-oil baked shrimp
By Joelene
Preheat oven to 375 degrees
- 2 lbs large shrimp peeled and deveined
- 3 tbsp chopped garlic
- 1/2 cup extra virgin olive oil
- 4 tbsp lemon juice
- 2 tsp salt
- 1 tbsp red pepper flakes
- 3 tbsp chopped parsley
- 1/2 cup chopped fresh tomatoes
- 1/4 cup white wine
Steak and Shrimp Taco Bar
By Joelene
Heat 2 very large grill pans or griddles to high heat
- 1 cup kosher salt
- 1 cup ground oregano
- 1 cup chili powder
- 1/2 cup ground black pepper
- 1/2 cup cumin
- 1/4 cup garlic powder
- 1/4 cup cayenne pepper
- 37 1/2 pounds sirloin steak, cut into 1-inch cubes
- 18 3/4 pounds peeled and cleaned shrimp (16/20 count)
- Oil, for grilling
- Taco bar fixings of your choice, for serving
Pasta Peperonata
By Joelene
Put all of the peppers in a large frying pan over medium heat with a little olive oil and a pinch of salt and peppe...
- 2 red bell peppers, deseeded and sliced
- 2 yellow bell peppers, deseeded and sliced
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 2 red onions, peeled and finely sliced
- 2 cloves garlic, peeled and grated
- 2 handfuls of fresh flat-leafed parsley, leaves finely chopped, stalks reserved
- 2 tbsp. red wine vinegar or balsamic vinegar
- 2 handfuls of grated Parmesan cheese
- Optional: 2 heaping tbsp. mascarpone cheese or crème fraiche
- 1 lb. rigatoni, penne or spaghetti