Joelene's profile page
Recipes
BLT Salad
By Joelene
To make dressing, whisk together buttermilk, mayonnaise, shallot, lemon juice and chives in a bowl
- For the dressing:
- 1 head romaine, washed, dried and chopped
- 2 large tomatoes, chopped
- 8 ounces or 1 cup cooked apple-wood smoked bacon, cut into pieces
- 3/4 cup buttermilk
- 1/2 cup mayonnaise
- 1 shallot, minced
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped chives
- Salt and pepper to taste
Grilled Shrimp Diablo
By Joelene
Combine olive oil, lemon juice and cajun season with garlic in small bowl
- 1 tblsp olive oil
- 1/4 cup lemon juice
- 1 tblsp salt-free cajun seasoning
- 1 clove garlic, crushed
- 1 pound raw shrimp, cleaned and shelled
Peach Crisp with Maple Cream Sauce
By Joelene
In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter
- 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
- 1 cup Flour
- 1/2 cup Sugar
- 1/2 cup Light Brown Sugar, Firmly Packed
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1 stick Butter (1/2 Cup)
- 1/2 whole Lemon
- 7 Tablespoons Real Maple Syrup, Divided
- 1-1/2 cup Whipping Cream
- 3 Tablespoons Light Corn Syrup
Artichoke and Spinach Dip Chicken Panini
By Joelene
Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl
- One 14-ounce jar marinated artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- 1 cup grated fontina
- 1/4 cup grated Parmesan
- Salt and pepper
- 8 slices rye bread
- 2 grilled boneless skinless chicken breasts, sliced thin on the bias
- 1 cup jarred roasted red peppers, sliced
- Olive oil, for brushing
Rosemary Cornbread Lentil Pot Pie
By Joelene
Special equipment: four 10-ounce ramekins, optional
- Nonstick cooking spray, for greasing ramekins
- 2 cans lentil soup
- 2 tablespoons chopped fresh parsley
- Few dashes hot sauce
- 1 package cornbread mix
- 1/2 cup shredded Parmesan
- 1/3 cup milk
- 1 tablespoon chopped fresh rosemary
- 1 egg
Sweet Basil Chzcake
By Joelene
Place an oven rack in the center of the oven
- Butter, for greasing the pan
- 1/2 cup (4 ounces) ricotta cheese, at room temperature
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/3 cup (3 ounces) goat cheese, at room temperature
- 1 tablespoon sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- Pinch fine sea salt
- 1/2 packed cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil, for serving
- Serving suggestion: assorted crackers
- Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
Zesty Shrimp with Chimichurri Rice
By Joelene
Cook the rice according to package directions
- 1 c. long grain rice
- 1 medium orange
- 1 c. fresh cilantro leaves
- 4 scallions
- 2 clove garlic
- 2 tbsp. olive oil
- 0.25 tsp. crushed red pepper flake
- kosher salt
- Pepper
- 1 lb. shrimp
- 0.50 tsp. ground cumin
- 1 avocado
Rib Roast
By Joelene
Heat oven to 425º F. Rub the pepper evenly over beef, pressing gently so pepper adheres
- 1 Tbs. Coarsely cracked black pepper
- 1 2 1/4 -pound Boneless rib roast or Tenderloin
- 1/4 cup fresh flat-leaf parsley
- 1 Tbs. fresh chives
- 1 Tbs. fresh tarragon leaves
- 1 tsp. Dried thyme
Chipotle and Tomato Beef Taco Filling
By Joelene
Heat the oil in a large skillet over medium heat
- 1 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- Kosher salt
- 1 pound(s) lean ground beef
- 1 can(s) (15-ounce) petite-cut tomatoes with green chiles
- 1 tablespoon(s) chopped chipotle in adobo, plus 1 tablespoon adobo sauce
Tortellini with Caramelized Onions, Chard and Garlic Oil
By Joelene
Cook the pasta according to package directions
- 1 pound(s) cheese tortellini
- 1/4 cup(s) olive oil
- 6 clove(s) garlic, thinly sliced
- 1 red chili, thinly sliced, or 1/4 to 1/2 tsp crushed red pepper flakes
- 1 onion, chopped
- 1 bunch(es) Swiss chard, stems thinly sliced and leaves torn into pieces
- Kosher salt