Joelene's profile page
Recipes
Rum Punch
By Joelene
Special equipment: Chilled cocktail glasses
- Watermelon Puree:
- 8 cups (64 ounces) white rum
- 4 cups (32 ounces) Watermelon Puree, recipe follows
- 3 cups (24 ounces) orange juice
- 1 cup (8 ounce) lime juice
- 5 cups fresh watermelon, cubed
- 5 ounces orange-flavored cognac liqueur, such as Grand Marnier
- 15 fresh basil leaves, shredded
Mexican Seafood Pizza
By Joelene
Assemble ingredients. Preheat grill to medium-high
- 1 ball store-bought pizza dough, cut in half
- Extra-virgin olive oil
- 3/4 cup favorite salsa
- 6 to 8 medium shrimp, grilled
- 1/2 cup roasted corn kernels
- 1 large avocado, halved, pit removed and cut into small slices
- 3/4 cup queso fresco, crumbled, or Monterey Jack cheese, grated
- Cilantro for garnish
BLT Eggs Benedict
By Joelene
Heat oven to 400 degrees
- 8 slices bacon
- 3/4 cup fat-free buttermilk
- 8 eggs plus 1 yolk
- 1 tablespoon cornstarch
- 1/4 teaspoon plus 1/8 salt
- Pinch of cayenne
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped chives
- 1 tablespoon unsalted butter
- 2 tomatoes on the vine, sliced
- 8 slices whole wheat bread, toasted
- 2 cups arugula
Cookies and Cream Pops
By Joelene
For Zoku Quick Pops, fill molds with yogurt, then add cookies
- 1 1/2 cups vanilla yogurt
- 3 chocolate-chip cookies, crumbled
White Coco-Cranberry Cookies
By Joelene
makes 3 rolls of cookie dough
- 2 1/4 sticks butter, softened
- 1/2 cup superfine sugar
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3 oz white chocolate
- 1/2 cup dried cranberries, chopped
Appletini
By Joelene
Add the applejack brandy, apple cider, Simple Syrup and lemon juice to a cocktail shaker with ice
- Simple Syrup:
- 6 ounces applejack brandy
- 6 ounces apple cider
- 1 ounce Simple Syrup, recipe follows
- 1 ounce fresh lemon juice
- 4 thin whole apple slices, for garnish
- 1 cup sugar
Best Scrambled Eggs Ever
By Joelene
Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine mesh strainer
- 6 eggs
- 1/4 cup half-and-half
- 1/4 teaspoon ground pepper
- 1 tablespoon butter
- 2 ounces chopped smoked salmon
- 1 tablespoon chopped fresh chives, for garnish
- Toasted bagels, for serving
Pea, Broccoli and Feta Salad
By Joelene
Cook penne in a pot of boiling salted (sea or kosher salt is best!) water according to package directions
- 1/2 lb. whole wheat penne
- 1 head of broccoli, cut into small florets
- 4 tsp. red wine vinegar
- 1 tsp. Dijon mustard (you could use regular mustard if you don’t have Dijon)
- 1 tsp. honey
- 3 tbsp. extra virgin olive oil
- 1/3 c. frozen peas, thawed
- 1/4 tsp. red pepper flakes
- 1/4 c. chopped fresh mint
- 1/4 c. chopped flat-leaf parsley
- 1 c. crumbled feta cheese
- sea salt and black pepper
Colorful Coleslaw
By Joelene
Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl
- 1/2 head green cabbage, sliced thin
- 1/2 head purple cabbage, sliced thin
- 3 mini sweet peppers (in two different colors), thinly sliced
- 2 whole carrots shredded
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- Couple dashes hot sauce
- 2 cups fresh cilantro leaves
Whole Loaf Toad in the Hole
By Joelene
Special equipment: a 2- to 2 1/2-inch round cutter (the size of the cutter will depend on the width of the baguette
- 1 baguette
- 2 tablespoons unsalted butter, melted
- 4 to 6 large eggs
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish, optional