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Recipes
Lemon Bars
By Joelene
Preheat oven to 350 degrees Fahrenheit
- 1/2 cup confectioners' sugar
- 2 cups flour plus 6 tablespoons
- 1 pinch salt
- 1 cup butter, room temperature, sliced into 8 pieces
- 4 eggs
- 2 cups sugar
- 6 tablespoons lemon juice
- 1 lemon, rind of, grated
Summer Minestrone
By Joelene
1. Heat oil in a large soup pot over medium-high heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 carrots, cut into -inch coins
- 1 large zucchini, cut into -inch half-moons
- 1 1 summer squash, cut into -inch half-moons
- 1/2 pound green beans
- 2 ears corn, sliced or kernels cut off cob
- 2 vegetable bouillon cubes dissolved in 6 cups water
- 4 cups plum tomatoes, seeded and diced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces ditalini pasta
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 tablespoon fresh oregano leaves
- 1 pkg fully cooked Italian seasoned chicken sausage, cut into 1/4 -inch coins (optional)
- 1 bag (8 oz) baby spinach
- 1 cup fresh basil leaves
- Grated Parmesan (optional)
White Frosting
By Joelene
Combine butter and vanilla in large mixing bowl; beat at medium speed with electric mixer until creamy
- 1/2 cup butter or margarine, softened
- 1 tsp vanilla
- 2 cups sifted powdered sugar
Tarte Tatin
By Joelene
Preheat the oven to 425 degrees F
- 6 firm apples such as Granny Smith, Pink Lady or Honeycrisp
- 4 tablespoons (1/2 stick) salted butter, softened
- 1 cup sugar
- Pinch of kosher salt
- Caviar from 1 vanilla bean
- Juice of 1/2 lemon
- 1 sheet puff pastry, chilled
- Whipped cream, for serving
Virgin Mango Margaritas
By Joelene
Throw the mango chunks into the blender
- Two 20-ounce jars mango chunks, drained
- Ice, for blending
- 250 -milliliter bottle lemon-lime soda
- 2 tablespoons sugar
Garlicky Shrimp and Feta Cheese Stuffed Shells
By Joelene
Heat oven to 400 degrees F
- 16 (from a 12-ounce box) jumbo shells
- 2 1/4 cup(s) marinara sauce
- 3 strip(s) (from 1 lemon) lemon zest, thinly sliced
- 2 tablespoon(s) olive oil
- 2 clove(s) (large) garlic, finely chopped
- 1/2 teaspoon(s) crushed red pepper flakes
- 2 tablespoon(s) fresh lemon juice
- 2 tablespoon(s) capers, roughly chopped
- 1 roasted red pepper, cut into 1/4-inch pieces
- 12 ounce(s) (large) peeled and deveined shrimp, quartered
- 2 cup(s) baby spinach, roughly chopped
- 1/2 cup(s) fresh basil, roughly chopped
- 1/2 cup(s) crumbled feta, divided
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
Finger Lickin’ Sauce
By Joelene
1. Combine all of the ingredients in a heavy saucepan and bring the mixture to a boil
- 1 onion, finely chopped
- 4 cloves of garlic, finely minced
- 2 cups ketchup
- 1 cup water
- 1/2 cup cider vinegar
- 1/4 cup canola oil
- 1/4 cup Worcestershire sauce
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1/3 cup (packed) dark-brown sugar
- 1 tablespoon honey
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 dashes Tabasco sauce
Honeydew Spritzers
By Joelene
Make a simple syrup by mixing the sugar with 3/4 cup water until the sugar dissolves
- 3/4 cup sugar
- 1 medium honeydew melon, peeled, seeded and cut into chunks (save a few pieces for garnish)
- 2 limes, 1 juiced, 1 cut into slices for garnish
- 2 bottles sparkling wine
Spanish Baked Salmon
By Joelene
Preheat oven to 375 degrees F
- 2 cups sourdough bread croutons (1-inch dice)
- 3/4 cup pitted green olives
- 3 red onions, cut into wedges
- 3 red bell peppers, seeded and cut into 6 slices each
- 1/2 teaspoon smoked paprika
- Sprinkle of kosher salt
- Sprinkle of freshly ground black pepper
- 5 tablespoons olive oil
- Six 6-ounce fillets skinless salmon
- 2 tablespoons chopped fresh parsley
Broccoli and Pepperoni Pinwheels
By Joelene
Preheat the oven to 400 degrees F
- Nonstick cooking spray, for greasing the cake pan
- 1 tube crescent roll dough
- 42 to 50 slices pepperoni
- 1 1/2 cups frozen broccoli florets, thawed, drained and chopped (I press the broccoli between paper towels to remove as much water as possible)
- Garlic salt, for sprinkling
- 1 cup shredded mozzarella
- 2 tablespoons grated Parmesan