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Recipes
Broccoli Slaw
By Joelene
Whisk all ingredients except slaw in a serving bowl
- 1/4 cup(s) each light mayonnaise and reduced-fat sour cream
- 3 tablespoon(s) cider vinegar
- 1 tablespoon(s) sugar
- 1 teaspoon(s) sugar
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 bag(s) (12 oz) broccoli slaw
Roasted Potatoes
By Joelene
Combine all ingredients except potatoes, mix well
- 1/4 cup Plochman's Hearty Bavarian Mustard
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dried tarragon
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 3 large baking potatoes, cut into 1" pieces
Oatmeal-Jam Bars
By Joelene
Heat oven to 350°F. Line a 9 x 13-in
- 1 1/2 cup(s) all-purpose flour
- 2 tablespoon(s) brown sugar
- 1 cup(s) (2 sticks) unsalted butter, at room temperature
- 1 1/2 cup(s) old-fashioned oats
- 1/2 cup(s) granulated sugar
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) kosher salt
- 1 large egg
- 3/4 cup(s) seedless raspberry jam
Cheese Enchiladas
By Joelene
Preheat the oven to 375 degrees F
- Enchilada Sauce:
- One 12-ounce jar jalapeno slices, drained
- 2 cups sour cream, at room temperature
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 green onions, sliced, plus more for sprinkling
- 4 cups grated sharp Cheddar
- 18 corn tortillas
- Enchilada Sauce, recipe follows
- 1/4 cup olive oil
- 1/2 cup finely chopped red bell peppers
- 1/2 cup finely chopped onions
- 2 tablespoons finely chopped garlic
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 beef, chicken or tomato bouillon cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- Two 15-ounce cans tomato sauce
Lentil and Apple Salad
By Joelene
Meanwhile, in a large bowl, whisk together the remaining tablespoon oil, the onion, vinegar, mustard, and 1/4 teasp...
- 1 tbsp evoo
- 0.25 small Red Onion
- 2 tbsp. apple cider vinegar
- 1 tsp. whole-grain mustard
- 1 can lentils
- 1 crisp red apple
- 1 stalk celery
- 1 c. celery leaves
Winter Frost Mix
By Joelene
- Mix cereals and pretzels in a large bowl
- 3 cups QUAKER® LIFE® Cereal
- 3 cups QUAKER® Natural Granola
- 2 cups ROLD GOLD® Classic Style Pretzel Sticks
- 12 oz of chocolate chips
- 16 oz of white chocolate
- 1 1/2 cups dried cranberries
Grilled Tuna With Wasabi-Lime Soy Vinaigrette
By Joelene
Cover the tuna steaks with soy sauce and let stand until ready to cook, but no longer than 1 hour
- 4 yellowfin tuna steaks, sushi grade
- 4 tablespoons light soy sauce
- Salt and pepper, to taste
- Vinaigrette
- 3 tablespoons light soy sauce
- 1/2 teaspoon wasabi paste or horseradish
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon mirin (sweet Japanese rice wine)
- 1/4 cup vegetable oil
- Salad
- 1 pound baby greens or mesclun
- Bean sprouts or alfalfa sprouts for garnish
Fruit Salad with Orange-Vanilla Syrup
By Joelene
Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar
- Orange-Vanilla Syrup:
- 1 cup sugar
- Zest and juice of 1 orange
- 1 vanilla bean
- Fruit:
- 4 pints strawberries, hulled and halved
- 2 pints blueberries
- 2 cups green grapes, halved
- 2 cups red grapes, halved
- Fresh mint leaves
FIN & CLAW'S CRAB IMPERIAL
By Joelene
THIS CAN BE BAKED IN A 1-QUART CASSEROLE, IN INDIVIDUAL DECORATIVE SEASHELLS OR IN 8-OUNCE SOUFFLE OR OVAL BAKING D...
- 1 cup mayonnaise (we used Hellmann's; do not use fat-free or low-fat)
- 1 tablespoon prepared mustard (we used Grey Poupon Dijon)
- 2 tablespoons drained capers
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 pound fresh jumbo lump crabmeat, drained
- Chopped fresh parsley, for garnish
Southwestern Grilled Flank Steak
By Joelene
Mix in small bowl and rub over steak
- 1 TBS olive oil
- 1 and 1/2 tsp spicy Montreal seasoning
- 1 and 1/2 tsp chili powder
- 3/4 tsp oregano
- 1/4 tsp black pepper