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Recipes
Café Fuego's Camarones Al Ajillo
By Joelene
1 Heat a searing pan and add shrimp, then oil and garlic
- 8 medium-size shrimp, peeled and deveined
- 1/2 cup blended canola oil and olive oil
- 1/4 cup chopped garlic
- 1/4 cup lime juice
- 1 tbsp. salt
- 8 ounces unsweetened butter, cut in chunks
- 2 ears fresh corn, scraped
- 1/4 of a red pepper, diced
- 1/4 of a green pepper, diced
- 1 onion, diced
Enchiladas
By Joelene
Preheat the oven to 375 degrees
- Cooking spray
- 4 cups shredded cooked chicken (poached, grilled, roasted or rotisserie chicken)
- 1 cup light sour cream
- 2 cups shredded pepper Jack cheese, divided use
- 8 fajita-size (6-inch) flour tortillas (regular or whole wheat)
- 1 cup prepared salsa, mild, medium or hot
Mexican Shepherd's Pie
By Joelene
Cook and drain ground beef
- 1 1/2 pounds ground beef
- 1 cup salsa
- 1 package taco seasoning
- 1/3 cup water
- 1 cup shredded Cheddar cheese
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (11 ounce) can whole kernel corn, drained
- 2 (8.5 ounce) packages corn muffin mix, prepared
Honey Mustard Grilled Chicken/Fish with Variations
By Joelene
VARIATIONS: For Grilled Lemon-Pepper Chicken
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 Tbsp. deli mustard
- 1 Tbsp. honey
- 1 tsp. apple cider vinegar
- 1/8 tsp. ground black pepper
- Pinch salt
- 2 green onions, chopped
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
Miso-Glazed Salmon Cold Noodle Salad
By Joelene
Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions
- 2 packages instant ramen noodles
- 2 tablespoons peanut butter
- Juice of 1 lime
- 1/3 cup plus 2 tablespoons store-bought Asian sesame dressing
- One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
- 1/4 cup red miso
- 2 tablespoons honey
- Kosher salt
- Two 6-ounce skinless salmon fillets
- Toasted sesame seeds, for garnish
- Thinly sliced scallion greens, for garnish
Italian Cornbread
By Joelene
Preheat the oven to 450 degrees F
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 cup grated Parmesan
- 2 tablespoons diced sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons shortening
Black-Eyed Pea Chili
By Joelene
Heat the oil in a large pot over medium-high heat
- 1 Tb. canola oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground turkey
- 1 large green bell pepper, diced
- 1 jalapeño pepper, finely diced
- 1 Tb. chili powder
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (28-ounce) can crushed fire-roasted tomatoes, with juice
- 1/2 cup low-sodium chicken broth or water
- 1/4 cup reduced-fat sour cream
- 1/4 cup fresh cilantro leaves
Pama Paradise
By Joelene
Marinade mixed berries in Grand Marnier and super fine sugar for four hours
- For Marinade:
- 3 oz PAMA Pomegranate Liqueur
- 2 oz Vanilla liqueur/Cognac
- 4 oz fresh pineapple juice
- 1/2 cup fresh mixed berries
- 1/4 cup superfine sugar
- Grand Marnier
- strawberry for garnish
Asian Marinade
By Joelene
Combine all ingredients, except cornstarch, in a small saucepan
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 2 tablespoons rice-wine vinegar
- 1/2 tablespoon brown sugar
- 2 cloves garlic, peeled and chopped
- 1 teaspoon ginger, peeled and chopped
- Cornstarch as needed
Pan-Seared Shrimp with Ginger-Hoisin Glaze
By Joelene
Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water, and scallions in small bowl
- 2 Tbsp. hoisin sauce
- 1 Tbsp. rice vinegar
- 1.5 tsp. soy sauce
- 2 tsp. grated fresh ginger
- 2 tsp. water
- 2 scallions, sliced thin
- 1/2 Tbsp. canola oil
- 3/4 lb. shrimp, peeled and deveined
- 1/8 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. sugar