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Recipes
Mushroom Caps Stuffed With Beef Short Ribs
By Joelene
To prepare ribs, place in a slow cooker
- 4-5 pounds beef short ribs, cut into 3-inch pieces
- 1 can of beef broth, 13 ounces
- 1 yellow onion, quartered
- 16 baby bella mushrooms, stems removed
- 2-3 tablespoons of extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1/3 cup hoisin sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- Grated fresh ginger, to taste
Royal Icing
By Joelene
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at h...
- 3 tablespoons Meringue Powder
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
- 4 cups (about 1 lb.) confectioners' sugar
- 6 tablespoons warm water
Banana Dutch Baby Pancake
By Joelene
Preheat the oven to 350 degrees F
- 5 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1/2 cup pecan halves
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1 1/4 teaspoons vanilla extract
- 4 eggs, separated
- 1 cup smashed bananas (about 2 large bananas), plus 1 banana, sliced
- Confectioners' sugar, for dusting
- Maple syrup, for serving
Balsamic Tomatoes, Onion, Spinach, and Blue Cheese Relish
By Joelene
Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons oil, vinegar, and a pinch each salt and pep...
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) balsamic vinegar
- Kosher salt
- Pepper
- 4 ounce(s) (about 1 cup) grape tomatoes, sliced
- 1/2 small red onion, thinly sliced
- 1 cup(s) spinach, thick stems discarded, leaves roughly chopped
- 1 ounce(s) (about 1/4 cup) blue cheese, crumbled
Seared Scallops with Salsa Verde and Asparagus
By Joelene
Combine basil and next 9 ingredients (basil through sugar) in a small bowl; set aside
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 1 tablespoon capers, drained and minced
- 1 tablespoon finely chopped shallots
- 1 teaspoon Dijon mustard
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon anchovy paste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 1 1/4 pounds large sea scallops
- 4 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/2 pound asparagus, trimmed and cooked
Cupcake Pops
By Joelene
1. Place sprinkles in the bottom of 8 silicone or foil cupcake wrappers
- 2 - 3 tablespoons multicolored sprinkles
- 1/3 - 1/2 cup chocolate-hazelnut spread (Nutella®)
- 2 6 ounce container banana-flavored yogurt
Simply Roasted Vegetables and Potatoes
By Joelene
Preheat the oven to 375 degrees
- 1 tbsp olive oil
- 4 Yukon gold potatoes, diced
- 4 carrots, diced
- 1/2 sweet yellow onion, diced
- 1 cup of broccoli florets
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
Chocolate-Covered Apple Slices
By Joelene
Melt the chocolate chips and coconut oil together over a double boiler
- 1 cup semisweet chocolate chips
- 2 tablespoons coconut oil
- 1 Granny Smith apple
- 1/4 cup chopped peanuts
- 1/4 cup shredded coconut
Dark Chocolate Brownies
By Joelene
*Note: When warm the brownies will seem overly gooey/soft
- 1 cup Butter
- 5 ounces, weight Unsweetened Chocolate
- 1/4 cup Unsweetened Cocoa Powder
- 2 cups Sugar
- 1 Tablespoon Vanilla
- 3 whole Large Eggs
- 1-1/4 cup Flour
- 3/4 cups Semi-Sweet Chocolate Chips
- Powdered Sugar, For Sifting
Shrimp Tortilla Soup
By Joelene
Prepare Cristp Tortilla Shreds; set aside
- Tortilla Shreds:
- 6 oz fresh or frozn shrimp, peeled and deveined
- 1 large onion, chopped
- 1 tsp cumin
- 1 tbs cooking oil
- 4 1/2 cups reduced-sodium chicken broth
- 1 141/2 oz can Mexican-style stewed tomatoes, undrained
- 3 tbs fresh cilantro
- 2 tbs lime juice
- 4 51/2-inch corn tortillas
- 1 tbs cooking oil
- 1/2 tsp salt
- 1/8 tsp ground black pepper