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Recipes
SUMMER SALAD: GRILLED PEACHES, ARUGULA & BURRATA
By Joelene
- 1 pound of arugula
- 4 yellow peaches
- 4 (2.5 ounce) rounds burrata cheese
- 1 lemon
- Olive Oil
- Salt & Pepper, to taste
Honey Lemonade
By Joelene
Combine the hot water and lemon juice in the honey bear jar and shake to combine
- 1/2 cup hot water
- 3 tablespoons lemon juice
- 1 almost-empty 12-ounce honey bear jar
Marshmallow Frosting
By Joelene
Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler
- 5 tablespoons cool water, plus more for the double boiler
- 1/4 teaspoon cream of tartar
- 1 1/3 cups granulated sugar
- 2 egg whites, room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Taco Toppings
By Joelene
RED CABBAGE SLAW Combine 3½ cups thinly sliced red cabbage, ½ cup cilantro leaves, 2 tbsp
- CHEESY CORN SALSA
- 2 1 1/2 to 2 1/2 1/3 1 to 1 1/2 to 2 minutes or until tender. Stir in 1/2 cup crumbled queso fresco cheese, 1/3 cup mayonnaise, 1 tbsp. fresh lime juice and salt and pepper to taste.
- CHARRED TOMATO & JALAPENO SALSA
Frozen Yogurt Banana Split
By Joelene
Line an 8 1/2- by 4 1/2-inch loaf pan with parchment paper, leaving a 4-inch overhang on the two long sides
- 1 can(s) (8-ounce) crushed pineapple
- 1 cup(s) plain Greek yogurt
- 5 tablespoon(s) sugar
- 1 1/2 cup(s) heavy cream
- 1/4 cup(s) maraschino cherries
- 1 pound(s) fresh strawberries
- 1 tablespoon(s) unsweetened cocoa powder
- 1/4 cup(s) chocolate syrup, plus more for serving
- 3 bananas
Mixed Mushrooms with argula and roasted red pepper sandwich
By Joelene
In a skillet over med-high heat, heat oil
- 2 Tbsp EVOO
- 1 cup sliced shiitake
- 1 cup sliced cremini
- 1 tsp dried Italian herbs
- salt and pep
- 2 thin slices onion
- 2 5in pieces French brad, sliced open
- 4 strips roasted red pep from a jar, drained
- 10 arugula leaves
Quick Pickled Onions
By Joelene
In a medium bowl, whisk together the vinegar, honey, 1 tablespoon oil, 1/4 teaspoon salt, and a pinch pepper
- 2 tablespoon(s) red wine vinegar
- 1 teaspoon(s) honey
- 1 tablespoon(s) olive oil
- 1/4 teas Kosher salt
- pinch of Pepper
- 1 medium red onion, thinly sliced
Green Punch
By Joelene
Put 2 quarts water in a 1 gallon container
- Two .13-ounce packets unsweetened lemon-lime drink mix, such as Kool-Aid
- 2 cups sugar
- One 46-ounce can pineapple juice
- 12 ounces frozen lemonade concentrate, thawed
- 32 ounces ginger ale
Tuna Teriyaki Salsa
By Joelene
Place tuna steaks in plastic resealable bag
- 4 (5 ounce) tuna steaks
- 5 tablespoons sweet style teriyaki sauce
- 3 medium size ripe tomatoes (1 1/2 pounds)
- 1/4 teaspoon salt
- 1 small red onion, finely chopped (1/2 cup)
- 2 tablespoons minced fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon tequila (optional)
Wedge Salad with Parmesan-Peppercorn Ranch
By Joelene
For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Wo...
- Parmesan-Peppercorn Ranch:
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated (powdered) Parmesan
- 1/4 cup fresh Italian (flat-leaf) parsley leaves, minced
- 1 tablespoon sliced green onions
- 1 tablespoon ground tricolor peppercorns
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon white vinegar
- 1/4 teaspoon kosher salt
- Dash hot sauce
- 1 clove garlic, minced
- 1/4 to 1/2 cup buttermilk (as needed for desired consistency)
- Wedge Salad:
- 2 heads iceberg lettuce, cut into wedges
- 3 pounds carrots, shredded
- Crushed tricolor peppercorns, for garnish