Joelene's profile page
Recipes
Miso Marinade
By Joelene
Whisk together the miso, mustard, Sriracha, murin, ginger and vinegar
- 3 tablespoons white miso
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Sriracha
- 2 tablespoons murin
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon rice vinegar
Perfect Potato Salad
By Joelene
Cut the potatoes in halves or thirds, then boil until fork tender
- 5 pounds russet potatoes (about 8 medium russets)
- 1 1/2 cups real mayonnaise, plus more if needed
- 4 tablespoons yellow mustard, plus more if needed
- 5 whole green onions, sliced up to the darkest green part
- 2 tablespoons fresh dill, chopped
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika
- 10 whole small sweet pickles, sliced
- 2 tablespoons pickle juice
- 6 whole hard boiled eggs, peeled and sliced
Pizza Pockets
By Joelene
For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water
- Dough:
- 2 teaspoons instant or active dry yeast
- 8 cups all-purpose flour
- 2 teaspoons kosher salt
- 2/3 cup olive oil, plus more for coating the bowl
- Mushroom Version:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 8 ounces white button mushrooms, sliced
- 8 ounces brown button mushrooms, sliced
- 1 tablespoon chopped fresh thyme
- 1/4 cup white wine
- Salt and freshly ground black pepper
- 8 ounces fresh mozzarella, thinly sliced
- 4 ounces goat cheese, crumbled
- Meat Version:
- 8 ounces Italian sausage
- Olive oil, for browning sausage
- 1 jar marinara sauce
- 8 ounces fresh mozzarella, thinly sliced
- 4 ounces pepperoni
- 4 ounces Canadian bacon
- 1 egg, beaten
Shrimp Tacos with Avocado-Mango Salsa
By Joelene
Combine mango, avocado, onion, cilantro and lime juice in bowl; set aside
- 1 medium mango, chopped
- 1 medium avocado, chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 Tbsp. lime juice
- 12 ounces uncooked extra large shrimp
- 1 tsp. chili powder
- 1/4 cup I Can't Believe It's Not Butter!® Spread
- 8 (6-in. ea.) corn tortillas [or flour tortillas], warmed according to package directions
Veggie Lasagna Slow Cooker
By Joelene
Directions 1. Coat slow cooker bowl with nonstick cooking spray
- 2 small zucchini (12 ounces total), trimmed
- 1 package (8 ounces) sliced mushrooms
- 1 sweet red pepper, seeded and diced
- 1 container (15 ounces) part-skim ricotta cheese
- 1 package (8 ounces) reduced-fat shredded mozzarella or Italian-blend cheese
- 1/4 cup packed parsley leaves, chopped
- 2 cloves garlic, chopped
- 1/4 teaspoon black pepper
- 1 jar (26 ounces) roasted garlic pasta sauce
- 8 traditional lasagna noodles (uncooked), broken in half
- 1/4 cup grated Parmesan cheese
Blackened Chicken Taco Filling
By Joelene
Heat oven to 425 degrees F
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) ground coriander
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) ground cinnamon
- Kosher salt
- 1 tablespoon(s) olive oil
- 2 large (about 1 pound total) boneless, skinless chicken breasts
Pasta with Chicken, Vegetables & Spinach Pesto
By Joelene
Cook the pasta according to package directions
- 1 pound(s) pasta
- 2 tablespoon(s) roasted almonds
- 1 small clove garlic
- 1 teaspoon(s) lemon zest
- 4 ounce(s) baby spinach (about 4 cups)
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) grated pecorino or Parmesan
- Kosher salt and pepper
- 1 pint(s) grape tomatoes, halved
- 1 1/2 cup(s) shredded rotisserie chicken
- 1/2 small red onion, thinly sliced
Fingerling Stuffed Potatoes
By Joelene
Preheat oven to 425°F. Cut each potato in half lengthwise
- 16 Large, straight fingerling potatoes (if you can’t find fingerlings, then small reds will work)
- 1/4 cup (2 oz) extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
- 1 cup (4 oz) Tillamook Shredded Classic Mac & Cheese Blend
- 1/2 cup (4 oz) Tillamook Natural Sour Cream
- 1 lb smoked bacon, diced very small and cooked until crispy (alternatively, you can cook bacon whole and then crush to make bits)
- 1/4 cup (2 oz) chives, cut into very small rings
Creepy Crawlies
By Joelene
Top with 2 raisins dipped in cream cheese
- Make a peanut-butter cracker sandwich. Insert 4 thin pretzel-stick halves into the filling on each side.
Mexican Salad
By Joelene
For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce,...
- Dressing:
- 2 cups mayonnaise
- 1 cup milk
- 1 cup sour cream
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- A few dashes hot sauce, or to taste
- 1 clove garlic, grated
- Salt and freshly ground black pepper
- Salad:
- 3 ears corn, shucked
- 3 heads green leaf lettuce, torn into chunks
- 2 cups halved red grape tomatoes
- 1/2 red onion, diced
- 1 cup grated Monterey Jack cheese
- 2 cups crushed-up tortilla chips