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Recipes
Steakhouse Smashed Potatoes
By Joelene
Heat bacon according to package directions for "crispier" bacon
- 3 slices precooked bacon
- 1 package (24 ounces) cooked mashed potatoes
- 1/4 cup shredded Cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chopped green onions
That's the Best Frosting I've Ever Had
By Joelene
Bake your favorite chocolate cake and let it cool
- 5 Tablespoons Flour
- 1 cup Milk
- 1 teaspoon Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar (not Powdered Sugar!)
Balsamic-glazed fish fillets
By Joelene
Mince the garlic to yield about 2 teaspoons
- 2 medium cloves garlic
- 1/2 lemon
- 1 tablespoon canola or olive oil
- 2 tablespoons grainy Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup balsamic vinegar
- Freshly ground black pepper
- Two 1-pound pieces skin-on salmon or halibut fillets, preferably center-cut and about 1 inch thick, pin bones removed
Cowboy Butter
By Joelene
Place the softened butter in the bowl of a mixer fitted with a paddle attachment
- Cowboy Butter:
- 2 sticks salted butter, softened
- 1/3 cup finely minced fresh parsley, plus more if needed
- 1/4 teaspoon red pepper flakes
- A pinch of coarsely ground black pepper, plus more if needed
- 1 clove garlic, finely minced
- 1 lemon, zested and halved
- Salt, optional
How to stock a bar
By Joelene
- Make sure condiments are fresh for each gathering
- a little know-how, it's easy to set up a bar. Some tips:
- - If cost is a factor, consider a limited number of mixed drinks or offer a signature cocktail.
- - Buy more beverages than you need. Retailers accept unopened returns, or store them.
- - Rule of thumb: Count on three drinks per guest.
- to to most efficient way to establish a home bar is with a movable cart. These portable bars are designed to hold glasses, mixing equipment, ice buckets and liquor. Or choose a corner of a room that has easy access and a good flow.
Coconut Squares
By Joelene
Line a 9-inch square pan with nonstick foil
- 2 cup(s) confectioners' sugar
- 1 can(s) (14-oz) sweetened condensed milk
- 4 cup(s) (two 8-ounce packages) finely shredded unsweetened coconut
- Red liquid food coloring
Pepper Sirloin Steak
By Joelene
Preheat grill or broiler Lightly score edges of steak at 1-inch intervals
- 1 (2'/2-pound) sirloin steak, 1 1/2 inches thick
- 1/2 cup butter or margarine
- 1/4 cup chopped fresh parsley or 4 teaspoons dried parsley
- 1/4 cup minced onion
- 2 tablespoons worcestershire sauce
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon dry mustard
When to buy organic
By Joelene
Buy
- Fruit
- * Peaches
- * Strawberries
- * Apples
- * Nectarines
- * Pears
- Vegetables
- * Celery
- * Spinach
- * Squash
- * Sweet bell peppers
Asian Pear and Avocado Bowl
By Joelene
Combine all ingredients in medium bowl
- 1 15-oz. can chickpeas, rinsed and drained
- 1 medium Asian pear, cored and thinly sliced, slices halved
- 2 celery stalks, chopped
- 1 cup diced cucumber
- 1/2 avocado, pitted, peeled, and diced
- 1 small jalapeño chile, stemmed, seeded, and minced
- 1/4 cup chopped cilantro
- 2 Tbs. fresh lime juice
- 1 Tbs. canola oil
Relish
By Joelene
In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil
- 1/2 small red onion, finely diced, rinsed, and drained
- 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
- 1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
- 3 tablespoons extra-virgin olive oil
- 1 small avocado, peeled, pitted, and diced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper