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Recipes
Rustic Grilled Vegetable Tart
By Joelene
1. Heat grill to medium-high
- 1 large ear of corn, shucked
- 2 plum tomatoes, halved lengthwise and seeded
- 2 scallions, trimmed
- 1 tablespoon vegetable oil
- 1 refrigerated ready-to-roll piecrust (from a 14.1 oz pkg), or 1 recipe Piecrust
- 3/4 cup shredded dill Havarti cheese
- 1/8 teaspoon salt
- 3 eggs
- 1 egg yolk
- 1/2 cup heavy cream
- 1 tablespoon grainy mustard
- Dill for garnish (optional)
- Piecrust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) wellchilled unsalted butter,
- 1/4 cup vegetable shortening,
Lemon Blueberry Hand Pies
By Joelene
For the hand pies: Preheat the oven to 400 degrees F
- Lemon Glaze:
- 2 premade pie crusts
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons tapioca
- 1/8 teaspoon kosher salt
- 1 lemon, zested and juiced
- 1 egg whisked with 1 tablespoon water
- Demerara sugar, for topping
- 1 cup confectioners' sugar
Italian Meatballs
By Joelene
Combine all ingredients for meatballs and form into 2-inch balls
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 egg
- 1/2 cup bread crumbs
- 1/4 cup Romano cheese
- 1/4 cup parsley, minced
- salt and pepper, to taste
- Sauce-
- 1 small onion, diced
- 3 garlic cloves, crushed
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup red wine
- 2 28-ounce cans tomatoes
- 1/4 cup parsley
- 6 to 8 basil leaves, torn into strips
Zesty Grilled Garlic-Herb Chicken/Fish
By Joelene
Place chicken in a shallow dish
- 4 skinless, boneless chicken breast halves
- 1 cup extra virgin olive oil
- 1/2 cup white sugar
- 1/2 tablespoon honey
- 1/2 teaspoon saffron
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1 pinch dried sage
Honeydew-Kiwi Ice
By Joelene
1. Blend honeydew, kiwi, 1/2 cup water, corn syrup, honey, sugar and lemon juice in a food processor until smooth
- 2 cups cubed honeydew melon
- 1 cup cubed kiwi
- 1/4 cup light corn syrup
- 1/4 cup honey
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Sliced kiwi for garnish (optional)
- Fresh mint for garnish (optional)
Pasta with Spinach & Roasted Red Pepper 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
- 1 jar(s) (12 oz) roasted red peppers, drained
- 2 ounce(s) baby spinach (about 2 cups)
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) grated pecorino or Parmesan
- Kosher salt and 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
Ice for Drinks-Umbrellas for flowers
By Joelene
Use cocktail umbrellas in a vase for flowers
- Freeze whatever drink and then place in actual drink to keep cool but not water down
Corn and Bean Roll-ups
By Joelene
Heat skillet over med heat with cooking spray
- 1 16oz bad of shredded cole slaw mix
- 1 cup frozen whole corn
- 1 cup shredded carrots
- 2 Tbsp chili sauce
- 2 16oz can of pinto beans, rinsed and drained
- 2/3 cup mayo
- Tortillas
LPD (Layered Pudding Delight)
By Joelene
Combine walnuts and butter in a food processor until evenly chopped
- 2 cups toasted walnut halves
- 2 tablespoons melted butter
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 16 ounces Cool Whip, divided use
- 1 package (about 3 ounces) vanilla instant pudding mix
- 1 package (about 3 ounces) chocolate instant pudding mix
- 3 cups cold milk
- Chocolate shavings, for garnish