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Recipes
United States of Meatloaf
By Joelene
Cook's Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning
- Meatloaf:
- 1 tablespoon olive oil
- 1 small Spanish onion, cut into small dice
- Kosher salt and freshly cracked black pepper
- 3 cloves garlic, minced
- 1/2 cup whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, such as Tabasco
- 2 large eggs
- 1 pound ground chuck
- 8 ounces ground pork
- 8 ounces ground veal
- 1 cup coarsely crushed saltine crackers (about 24)
- 1/3 cup minced fresh parsley
- Glaze:
- 1/2 cup barbecue sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons sriracha sauce
Red Bean Vegetable Jambalaya
By Joelene
Heat oil in a stockpot over medium heat
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 4 large carrots, peeled and sliced into 1/2-inch coins
- 1/2 cauliflower, cut into florets, about 6 cups
- 1 large green pepper, cut into 1-inch pieces
- 2 cloves garlic, peeled and chopped
- 2 14 1/2 - ounce cans no-salt-added diced tomatoes (such as Muir Glen)
- 1 tablespoon salt-free Cajun/Creole seasoning (such as the Spice Hunter)
- 1/2 teaspoon salt
- 1 15 - ounce can red kidney beans, drained and rinsed
- 1 7.6 - ounce package whole-grain couscous
Baked Whole Wheat Blueberry Doughnuts
By Joelene
1. Preheat oven to 375 degrees F
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- Powdered sugar (optional)
Rudolph's Cranberry Antlers Cocktail
By Joelene
Muddle 4 of the cranberries and 1 of the rosemary sprigs with the maple syrup in a shaker
- 5 cranberries
- 3 sprigs fresh rosemary
- 3/4 ounce maple syrup
- 2 ounces gin
- 3/4 ounce cranberry juice
- 3/4 ounce sweet vermouth
- Splash Champagne
- 1 marshmallow
- 2 cloves
Chorizo Hash
By Joelene
Heat a large saute pan on medium-high heat
- Cooking spray
- 1/2 pound chorizo (or for less spice, 1/4 pound chorizo and 1/4 pound sausage)
- 3 cups potato, diced small
- 1/2 onion, diced small
- 1/2 bell pepper (red, green or yellow), diced small
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
LEMON DROP TARTLETS
By Joelene
1 In a small saucepan over medium heat, whisk eggs, sugar and lemon juice until well blended
- 3 3
- eggs
- 1 c
- sugar
- 1/2 c
- lemon juice
- 2 Tbsp
- butter
- 1/3 c
- cornstarch
- 1 pkg
- (1.9 oz.) mini puff pastry shells, thawed
- 1 c
- whipped cream
- fresh raspberries, blueberries and strawberries for garnish
Basic Guacamole
By Joelene
10 Fresh Ideas for Guacamole — Fast and dirty: In place of the tomato, cilantro and red onion, stir in 1/2 cup o...
- 2 avocados
- Juice of 1/2 lime
- 1 teaspoon ground cumin
- 1/2 cup diced tomato
- 2 tablespoons chopped fresh cilantro
- 1/4 cup diced red onion
- Kosher salt and ground black pepper
- Hot sauce, to taste
Spicy Fish Taco Filling
By Joelene
In a small bowl, combine the paprika, cayenne pepper, and 1/4 teaspoon salt
- 2 teaspoon(s) paprika
- 1/2 teaspoon(s) cayenne pepper
- Kosher salt
- 2 (1 pound total) tilapia fillets
- 1 tablespoon(s) olive oil
Peppermint Tea Cakes
By Joelene
Heat oven to 325°F. Have baking sheet(s) ready
- Dough
- 1/2 cup(s) walnuts
- 1/2 cup(s) pecans
- 1/2 cup(s) confectioners’ sugar
- 2 stick(s) (1 cup) cold unsalted butter, cut in small pieces
- 1 teaspoon(s) peppermint extract
- 2 cup(s) all-purpose flour
- Coating
- 6 5 1⁄2-in.-long red-and-white peppermint candy canes, broken in small pieces
- 1/2 cup(s) confectioners’ sugar
Lemon Herb Marinade
By Joelene
Makes 1/3 cup
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 tablespoons Dijon mustard
- 1 teaspoon honey
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- Kosher salt and freshly ground black pepper to taste