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Recipes
Maple Cream Pie
By Joelene
Filling: For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined
- Crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
- 1/2 cup ice-cold water
- 1 teaspoon lemon juice
- Filling:
- 6 large egg yolks
- 1/2 cup maple syrup
- 1/4 cup cornstarch
- Pinch of salt
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 tablespoons unsalted butter, at room temperature
- 2 cups cold heavy cream
- 1/2 cup cold mascarpone cheese
- 1/4 cup maple syrup or 1/4 cup maple sugar
- 12 Maple Cookies, recipe follows, optional
- Maple Cookies:
- 12 ounces (3 sticks) unsalted butter
- 3/4 cup real maple syrup, preferably grade B
- 3/4 cup sugar
- 3 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
Harvest Vegetable French Bread Pizza
By Joelene
Preheat oven to 400. Place bread, cut side up on rimmed baking pan
- Serves 4
- 1 loaf French baguette, cut lengthwise
- 2 tbsp evoo (extra virgin olive oil)
- 2 garlic clove, minced
- 3 med Roma tomatoes, each cut crosswise into 1/4 inch thick slices
- 1 small zucchini, cut diagonally into 1/8 inch slices
- 6 thin asparagus spears, each cut into 1 1/2 inch pieces
- 1/2 tsp crushed oregano
- 1/4 tsp ground black pepper
- 1/2 cup sliced roasted red peppers
- 2 tbsp crumbled feta cheese
- 1 cup shredded low moisture part-skim mozzarella cheese
- 2 tbsp thinly sliced fresh basil leaves
Green Bean Casserole
By Joelene
Cut green beans in half if you like pieces to be a little smaller
- 2 pounds Fresh Green Beans, Ends Cut Off
- 4 slices Bacon, Cut Into 1/4 Inch Pieces
- 3 cloves Garlic, Minced
- 1/2 whole Large Onion, Chopped
- 4 Tablespoons Butter
- 4 Tablespoons All-purpose Flour
- 2-1/2 cups Whole Milk
- 1/2 cup Half-and-half
- 1-1/2 teaspoon Salt, More To Taste
- Freshly Ground Black Pepper, To Taste
- 1/8 teaspoon Cayenne Pepper
- 1 cup Grated Sharp Cheddar Cheese
- 1 jar (4 Ounce) Sliced Pimentoes, Drained
- Extra Milk For Thinning If Necessary
- 1 cup Panko Bread Crumbs
Shrimp, Cherry Pepper & Arugula Linguine
By Joelene
Cook the linguine according to package directions
- 12 ounce(s) linguine
- 2 tablespoon(s) olive oil
- 2 clove(s) garlic, thinly sliced
- 3/4 cup(s) dry white wine
- 1 pound(s) peeled and deveined large shrimp
- Kosher salt and pepper
- 1/3 cup(s) small sweet red cherry peppers, quartered
- 4 cup(s) baby arugula
Missy's Lemon and Blueberry Cupcakes
By Joelene
Preheat the oven to 350 degrees F
- Batter:
- 1 1/2 sticks unsalted butter (let stand at roomtemp)
- 3 eggs (let stand at room temp)
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/4 cup milk
- 3 tablespoons finely shredded lemon peel
- Butter baking spray
- Blueberries, coated with flour
- Frosting:
- 3 to 4 cups powdered sugar
- 1 stick unsalted butter (let stand at room temp)
- 1 stick cream cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- Decoration:
- Lemon peel
- Blueberries
- Sprig of fresh mint
Sweet and Sticky BBQ Sauce (Kansas City Style)
By Joelene
Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard...
- 1 1/2 cups ketchup
- 1/2 cup molasses
- 1/3 cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon liquid smoke
Best Tomato Soup Ever
By Joelene
To begin, dice the onion. Melt the butter in a large pot or Dutch oven
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Buttery Brioche Grilled Cheese
By Joelene
Heat a griddle over medium heat
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded Gruyere cheese
- 1/4 cup sliced Robiola cheese
- 1 tablespoon prosecco
- 1 teaspoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Four 1-inch-thick slices brioche
- 2 tablespoons butter, at room temperature
- Salt and freshly ground black pepper
Jalapeño Skirt Steak Marinade
By Joelene
To make marinade, add all ingredients except steak in a blender and puree
- 1 jalapeño, seeded and diced
- 3 cloves garlic, peeled and crushed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/2 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 cup Tecate beer
- 16 ounces skirt steak
Chard, White Bean, and Potato Soup
By Joelene
1. Smash 3/4 cup beans in bowl with back of fork to form paste; set aside
- 2 15-oz. cans cannellini or navy beans, rinsed and drained
- 2 Tbs. olive oil
- 1 large red bell pepper, chopped into 1/2-inch pieces (1 1/4 cups
- 1 small onion, quartered and thinly sliced (1 cup)
- 4 medium new potatoes (1 1/4 lb.), sliced into 1-inch-thick half-moons
- 2 cloves garlic, minced (2 tsp.)
- 4 cups low-sodium vegetable broth
- 1/8 tsp. ground nutmeg
- 10 cups stemmed Swiss chard leaves, coarsely torn