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Recipes
Corn and Vidalia Onion Salad
By Joelene
Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler
- 4 ears fresh corn, shucked
- Cooking spray, for coating the grill
- 1 large Vidalia onion, cut into 1/2-inch slices
- 1 1/4 cups finely chopped fresh cilantro
- 1 1/4 cups chopped seeded yellow tomato
- 3 tablespoons rice vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Campfire Quesadillas
By Joelene
Special equipment: a hot campfire with a grill grate or an oven preheated to 375 degrees F
- Vegetable and Goat Cheese Quesadillas:
- 4 tablespoons butter, plus softened butter, for buttering the tortillas
- One 16-ounce box white mushrooms, sliced
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- Kosher salt and freshly ground black pepper
- 8 burrito-size flour tortillas
- 1 cup grated sharp Cheddar
- 1 cup grated Monterey Jack
- 4 ounces goat cheese, crumbled
- 1/4 cup jarred jalapeno slices
- Cheese Quesadillas:
- 8 burrito-size flour tortillas
- Softened butter, for buttering the tortillas
- 1 cup grated sharp Cheddar
- 1 cup grated Monterey Jack
Emeril Lagasse's Grilled Spinach & Artichoke Dip Sandwich
By Joelene
Cook bacon in a medium skillet over medium heat until crisp; remove with a slotted spoon to a paper towel to drai...
- 4 strips bacon, chopped
- 1 stick unsalted butter, at room temperature, divided
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 18-ounce can or jar marinated artichoke hearts, drained and chopped
- 2 9- or 10-ounce bags prewashed spinach, divided
- 8 ounces Brie cheese, cut into 1/4-inch cubes
- 4 ounces Monterey Jack cheese, grated
- 1/4 cup grated Parmigiano-Reggiano cheese
- 16 slices white sandwich bread
Crab Gazpacho Salad
By Joelene
Cook pasta-drain and cool
- 20 oz crab delights
- 1 cup dry orzo
- 1 Tbsp olive oil
- 3/4 cup chopped celery
- 3/4 cup chopped cucs
- 3/4 cup chopped green pep
- 3/4 cup chopped red pep
- 3/4 cup diced red onion
- 1/4 light Italian dressing
- 1 Tbsp lemon juice
- 1 cup thick and chunky salsa
- salt and pep
Shrimp Salad in Lettuce Cups
By Joelene
Bring a large pot of water to boil
- 1 pound(s) (large) peeled and deveined shrimp, tails removed
- 1/4 cup(s) mayonnaise
- 2 tablespoon(s) ketchup
- 2 tablespoon(s) fresh lemon juice
- 2 tablespoon(s) prepared horseradish, squeezed of excess moisture
- 1/4 teaspoon(s) Tabasco
- Black pepper
- 2 scallions, thinly sliced
- 2 stalk(s) celery, cut into 1/4-inch pieces
- 1/2 seedless cucumber, cut into 1/4-inch pieces
- 1/4 cup(s) fresh dill, chopped
- 2 head(s) (small) Bibb lettuce, leaves separated
Pizza Dough
By Joelene
Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus more for oiling bowl
Piccata Mustard
By Joelene
Pulse together the mustard with the softened butter in a food processor
- 1 1/2 cups Dijon mustard
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup finely minced fresh parsley
- 2 tablespoons minced capers
- 1 tablespoon minced shallots
- Zest of 3 lemons plus juice of 2 lemons
- Freshly cracked black pepper
Broccoli Cheese Baked Potatoes
By Joelene
Preheat the oven to 350 degrees F
- 6 russet baking potatoes
- 2 heads broccoli, cut into small florets
- Vegetable oil, for frying
- 1 medium onion, thinly sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded Cheddar
- 2 cups shredded pepper Jack cheese
Snowman Soup
By Joelene
Attach poem To serve add 2/3 c warm water (NOT BOILING) to mixture and stir with candy cane and enjoy!
- 1 Package of Hot Cocoa mix
- A few mini marsh mallows
- 5 Mini chocolate chips
- 1 orange M&M
- 1 Candy Cane
Blueberry-Peach Parfaits
By Joelene
1. Combine pudding mix and milk in a bowl
- 1 box (3.8 oz) vanilla, lemon or banana flavored instant pudding mix
- 2 cups milk
- 8 shortbread cookies
- 4 7.4 oz glass jars
- 1 1/3 cups fresh or frozen peach slices
- 1/2 cup blueberries