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Recipes
VEGGIE QUESADILLA CUPS
By Joelene
DIRECTIONS Preheat oven to 400°F (200°C)
- 3 burrito-size flour tortillas (8 1/2 - 9 1/2-in./22-24-cm)
- 1 medium red bell pepper
- 1 small jalapeño, seeded
- 2 green onions
- 4 oz (125 g) Colby & Monterey Jack cheese blend (1 cup/250 mL grated), divided
- 1 can (2.25 oz) sliced pitted ripe olives, drained (1/2 cup/125 mL)
- 2 tsp (10 mL) Chipotle Rub
- 1/2 medium ripe avocado, skin on and seed removed
Sunny's Roasted Garlic and Frozen Veggie Dip
By Joelene
For the roasted garlic: Preheat the oven to 400 degrees F
- Roasted Garlic:
- 10 to 12 cloves garlic, peeled
- Olive oil, for roasting
- Kosher salt and freshly ground black pepper
- Dip:
- Two 10-ounce bags frozen peas
- One 10-ounce bag frozen roasted peppers and onions
- 2 cups loosely packed fresh parsley leaves
- 1/4 cup cream cheese
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- Garnish:
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped toasted walnuts
- Pita chips, for serving
- Raw vegetables, for serving
- Grissini, for serving
Quick and Easy Fudge (Candy on top)
By Joelene
Line an 8-by-8-inch square baking pan with aluminum foil
- Cooking spray, for spraying foil
- 3 cups semisweet chocolate chips
- 1 can sweetened condensed milk
- Candy, crushed, for topping
Shrimp and Orzo
By Joelene
Prepare orzo according to package directions
- 4 ounces uncooked orzo (rice-shaped pasta)
- 1/2 medium onion
- 1 tablespoon olive oil
- 12 ounces large, unpeeled shrimp (thawed if frozen)
- 1 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
Cocktail-party pointers
By Joelene
- Keep a notebook of the party plans to use for future parties
- - Cheating is OK. Buy shrimp-cocktail sauce or an appetizer from a high-end grocer. You don't want to buy the whole spread, but you don't have to make everything yourself, or from scratch.
- - Keep cheeses, tapenades, crackers and other nibbles on hand. If you run out of hors d'oeuvres, quickly assemble an antipasto platter.
- - For cold foods, chill platters in the refrigerator. For hot foods, warm platters ahead of time.
- - End the party with a sweet, a decadent cookie or chocolate candy. Nothing too big, nothing too fancy. Serve with coffee.
- - Don't stress over serving dishes. Be creative and use what you have on hand. A cutting board can be used to serve cheeses, cast-iron skillets for hot sandwiches. Buy into the mix-and-match mentality.
- - Holiday-themed paper napkins and plates are fine for serving.
- - Stagger serving the food, and clean up as much as you can while the party is going on.
Chocolate-Cherry Bread Pudding
By Joelene
1. Preheat oven to 350°F
- 1/2 cup dried cherries
- 1/2 loaf challah or brioche (8 oz.), cut into 1-inch cubes (5 cups)
- 3 cups whole milk
- 1/4 cup unsweetened cocoa powder
- 8 oz. semisweet or bittersweet chocolate, broken into pieces
- 4 large eggs
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon, optional
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/2 cup cherry preserves or spread
Marinara Sauce
By Joelene
In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, minced
- 4 medium garlic cloves, smashed
- 6 cups canned San Marzano tomatoes
- 1 tablespoon roughly chopped fresh basil leaves
- 1/2 tablespoon roughly chopped fresh oregano leaves
- Salt and freshly ground black pepper
Master Cornbread Recipe
By Joelene
Heat oven to 350 degrees
- 1 1/4 cups cornmeal
- 3/4 cup all-purpose flour
- 1/4 teaspoon golden (or regular) flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 2 large eggs
Hot Stripes
By Joelene
Layer in order-place chips on side of cup
- Black beans
- sour cream
- guac
- tomato or salsa
- cheese
- chips
Tangy-sweet Pizza
By Joelene
Preheat oven to 425°F. 2
- 1/4 cup sun-dried tomato pesto
- 1 par-baked Gluten-Free Pizza Crust
- 1 1/2 cups cooked, sliced sweet potatoes
- 1/2 cup thinly sliced red onion
- 2/3 cup crumbled feta cheese
- 2 cups baby arugula