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Recipes
Berry-Apricot Salsa
By Joelene
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base
- 1 cup raspberries, divided
- 2 Tbs. apricot preserves
- 1 cup diced fresh apricots, nectarines, or peaches
- 1 cup fresh blackberries
- 3 Tbs. chopped candied ginger
Ay! Caramba
By Joelene
CONTAINS RAW EGGS: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the sli...
- 1 1/2 ounces blanco tequila, such as Don Julio Blanco
- 1 ounce fresh lime juice
- 1 ounce agave nectar
- 1 pasteurized egg white
- 1 slice jalapeno with 2 or 3 seeds
- Lime wedge, for garnish
The Eggbert's Sunriser
By Joelene
Preheat the oven to 300 degrees F
- 8 cups frozen diced or shredded hash browns (one 32-ounce package)
- 20 whole frozen mini potato wedges or steak fries
- Canola oil, for frying
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced (optional)
- 1 1/2 cups diced ham
- 1 1/2 cups grated sharp cheddar cheese
- 8 large eggs
- Salsa or pico de gallo, for serving
Greens in a glass (weight loss)
By Joelene
blend
- 1 cup baby spinach
- 1/2 cup chopped cucs (with peel)
- 1 celery stalk, sliced
- 1/2 med banaba, sliced
- 1/2 cup pineapple chunks
- 6 oz plain Greek yogurt
- 1/2 cup water
- 4 ice cups
Cheesecake
By Joelene
mix together in a blender
- 10 " Spring pan
- 4 pkgs cream cheese 8 oz (softened)
- 12 oz sour cream
- 1 3/4 cups sugar
- 3 tbsp vanilla
- 8 eggs
Creamy Double-Cheese Sauce with Pasta
By Joelene
Cook the pasta according to package directions
- 1 pound(s) pasta
- 1 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- Kosher salt and pepper
- 1 clove(s) garlic, finely chopped
- 3/4 cup(s) whole milk
- 4 ounce(s) lowfat cream cheese, cut into pieces
- 1/4 cup(s) grated Parmesan (1 oz)
- Pinch freshly grated or ground nutmeg
Base Vinaigrette
By Joelene
In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water
- 1/4 cup red wine vinegar
- 1 teaspoon minced shallots
- 1/4 cup plus 2 tablespoons canola oil
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Herb Salad with Greek Tzatziki Dressing
By Joelene
Arrange greens and herbs in a salad bowl
- 1 cup arugula or mixed greens of your choice
- 1/4 cup red onion, finely sliced
- 1/4 cucumber, peeled, quartered and chopped
- 1/4 cup flat-leaf parsley
- 1/4 cup cilantro
- 1/4 cup Greek tzatziki dressing
- 1 tsp chopped dill, to garnish
- 2 cloves garlic, finely minced
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/4 tsp fresh lemon zest
- 1 small cucumber, seeded and chopped
- 1/4 tsp sea salt
- 2 cups plain Greek yogurt
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh dill, chopped
Fruity oat bars
By Joelene
Chef's tip: You may substitute different dried fruits for all or any portion of the mixture suggested above as lon...
- 1 1/4 cups butter
- 1/4 cup dark corn syrup
- 1/4 cup light corn syrup
- 4 teaspoons honey
- 3/4 cup packed light brown sugar
- 3/4 teaspoon kosher salt
- 2/3 cup dark raisins
- 1/3 cup golden raisins
- 1/3 cup dried cranberries
- 1/2 cup roughly chopped dried pears
- 1/2 cup roughly chopped dried apricots
- 1/2 cup roughly chopped dried dates
- 4 cups rolled oats
- 3/4 cup sunflower seeds
- 3 tablespoons sesame seeds
- 1 1/2 tablespoons flax seeds
- 1 1/2 teaspoons finely grated orange zest
Italian-American Meat Sauce
By Joelene
1. Heat oil in a large, heavy pot over medium-low heat
- 1/2 cup olive oil
- 1 clove garlic, peeled
- 1/2 small onion, peeled but intact
- 1 can tomato paste
- 4 ounces (1 tomato-paste can's worth) red wine
- 4 leaves fresh basil (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (28-ounce) cans crushed tomatoes
- 2 pounds meatballs or Italian pork sausage, browned in a skillet