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Recipes
Vegetarian Mexican Lasagna Slow Cooker
By Joelene
1. Cut cauliflower into florets and slice them into 1/2-inch-thick slices (you should have about 6 cups)
- 1 head cauliflower, cored
- 3 plum tomatoes, chopped
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 1/3 cup chopped cilantro
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 3 1/2 cups shredded Monterey Jack cheese
- 1 jar (16 ounces) tomatillo salsa
- 6 fajita-size flour tortillas
- Sour cream (optional)
Slow-Cooker Pumpkin Pie Steel-Cut Oatmeal
By Joelene
In a medium bowl, whisk together water, milk, pumpkin and butter
- 1 1/2 cups water
- 1 1/2 cups milk
- 1/4 cup pumpkin puree
- 1 tablespoon butter, melted
- 1/4 cup brown sugar
- 1 pinch salt
- 1 teaspoon pumpkin-pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup steel-cut oats
Buttery Lemon Parsley Noodles
By Joelene
Cook the noodles according to package instructions
- 1 pound Pasta (fettuccine, Linguine, Angel Hair)
- 4 Tablespoons Butter
- 1/4 cup Finely Minced Parsley
- 1 whole Lemon
- Salt And Pepper, to taste
Shrimp with Sun-dried Tomato Scampi
By Joelene
Combine all in pan-about 15 minutes
- 1/2 can broth
- 1/2 cup olive oil
- oregano-to taste
- garlic
- pep
- salt
- sun-dried tom jar
- red pep flakes-to taste
- asparagus
- shrimp
Halibut Olympia
By Joelene
Preheat oven to 425 degrees
- 2 fresh or frozen halibut fillets, about 6 ounces each
- 2 tablespoons mayonnaise
- 1/4 cup panko bread crumbs or crushed crackers
- 1 teaspoon garlic pepper or other seasoning
Cranberry Lemonade Punch
By Joelene
Combine the cranberry juice, lemonade, vodka and pineapple juice in a pitcher filled with ice and stir
- 8 ounces cranberry juice
- 8 ounces sparkling lemonade
- 8 ounces vodka
- 4 ounces pineapple juice
- 1 cup frozen cranberries
Crustless Quiche Muffins
By Joelene
Preheat oven to 425 degrees F with rack in middle
- 1 cup onions, chopped
- 1 cup diced bacon
- 1-1/2 cups cheese (cheddar, Swiss or Gruyere)
- 5 large eggs
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 Tbsp. fresh chives, chopped
Buffalo Deviled Eggs
By Joelene
Place eggs in a medium saucepan
- 9 large eggs
- 2 tablespoons bottled blue cheese dressing
- 2 tablespoons light mayonnaise
- 2 tablespoons Frank's hot sauce, plus more for drizzling
- 1 celery rib, finely diced
- 2 tablespoons crumbled blue cheese
- 2 tablespoons celery leaves, chopped (optional)
Basil Tomato Salad
By Joelene
heat the olive oil over medium-high heat in a small skillet
- 1/4 cup olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 fresh basil leaves, chiffonade, plus more if needed
- Salt and pepper
Ranch Vegetable Bruschetta
By Joelene
Preheat oven to 400°F. Arrange bread slices on a tray(s)
- 1/2 C. Ranch Veggie Dip
- 1 Loaf French bread, cut diagonally into 1-inch slices
- 1/3 C. Olive oil
- Salt
- 1/2 English cucumber, diced
- 2 Med. Tomatoes, diced
- 1/4 C. Chopped red onion, optional Fresh dill sprigs