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Recipes
Fresh Ricotta Pasta Dish
By Joelene
Cook pasta according to package directions
- 16 ounces dried pasta
- 1 cup ricotta cheese
- 1 cup fresh torn herbs, such as a mix of basil leaves, fennel fronds, parsley and arugula
- 1 teaspoon fresh lemon juice
- Salt, to taste
- 1/4 cup reserved hot pasta water
Appleton Rum Sea Scallops
By Joelene
Slice red potatoes into 1/4-inch rounds
- 2 to 3 red potatoes
- 1 pound, about 12, large sea scallops
- 1/4 cup Appleton Estate Jamaica rum (or substitute favorite rum)
- 3 teaspoons Breadfruit jerk rub (or substitute a favorite jerk rub)
- 3 scallions, cut into thirds
- 1 medium red bell pepper, seeds removed and cut into thin strips
- 2 tablespoons torn fresh basil
- Extra virgin olive oil
Crunchy Herb Baked Salmon
By Joelene
Preheat oven to 400 degrees
- 2 skinless salmon fillets (about 6 ounces each)
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh green herbs (such as rosemary, thyme, oregano, basil or any combination)
- 6 butter-type crackers (such as Keebler Club or Nabisco Ritz)
- 1 teaspoon olive oil
California Tabbouleh
By Joelene
In a medium bowl, toss the apple with the vinegar
- Start to finish: 15 minutes
- Servings: 4
- 1 Granny Smith apple, diced
- 3 tablespoons cider vinegar
- 2 cups cooked and cooled brown rice
- 1 small fennel bulb, cubed
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1/4 cup chopped fresh chives
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/4 cup crumbled blue cheese
- 1/4 cup toasted sliced almonds
- Salt and ground black pepper, to taste
Potsticker and Vegetable Stir-Fry
By Joelene
Heat 1 tablespoon oil in a large skillet over medium heat
- 2 tbsp. canola oil
- 16 frozen pork potstickers
- 1 tbsp. reduced-sodium soy sauce
- 1 tsp. honey
- 3 medium carrots
- 2 bell peppers (1 red, 1 yellow)
- 2 clove garlic
- 1 tbsp. finely chopped fresh ginger
- 1 medium Red Onion
- 0.25 medium green cabbage
- 3 oz. snow peas
- Toasted sesame seeds
How to make any marinade
By Joelene
Marinades are simple mixtures of oils, acids, flavorings, herbs and spices that quickly transform meat, fish or eve...
- Marinating has other rules:
- Use more assertive flavors for beef and pork, and lighter flavors for poultry and delicate fish.
Grilled Chz Sandwich (goes w/ roasted-tom soup)
By Joelene
Heat wine in a large skillet over medium heat
- 1/4 cup dry white wine
- 5 tablespoons butter, room temperature, divided use
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 8 slices sourdough bread (or other crusty white bread of choice)
- 8 ounces Gruyere, thinly sliced
- 1 tablespoon mayonnaise
Smoked Honey-Mustard Chicken Wings
By Joelene
Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved
- Tangy Honey Mustard BBQ Sauce:
- 1/4 cup sugar
- 1/4 cup kosher salt
- 6 medium chicken wings, cut at the joint
- 2 cups wood chips, soaked in water for 30 minutes and drained
- Freshly cracked black pepper
- Tangy Honey Mustard BBQ Sauce, recipe follows
- 1 cup crushed salted pretzel sticks
- 1/2 cup yellow mustard
- 2 tablespoons stone-ground mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon granulated garlic
- Freshly cracked black pepper
Ganache/Truffles
By Joelene
Put the chopped chocolate in a large bowl and set aside
- 9 ounces dark chocolate, 55 percent to 62 percent, chopped (about 1 cup)
- 1 cup heavy cream
- 1 teaspoon brown rice syrup (or light corn syrup)
- Pinch Himalayan pink salt
Swiss Miss Pizza
By Joelene
Preheat oven to 425°F. 2
- 1 cup prepared butternut squash soup
- 1 par-baked Gluten-Free Pizza Crust
- 1 1/2 cups grated Swiss cheese
- 1 cup thinly sliced fennel
- 1 cup thinly sliced radicchio
- 1/4 cup sliced black olives