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Recipes
Peperonata with Grilled Swordfish
By Joelene
1. Heat oil in a large nonstick skillet over medium heat
- Peperonata:
- 3 tablespoons olive oil
- 1 large sweet onion (about 1 pound), diced
- 4 cloves garlic, sliced
- 6 mixed red and yellow sweet peppers, seeded and sliced
- 2 Italian hot peppers, stems removed, seeded and sliced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 medium-size ripe tomatoes (about 6 ounces each), cored, seeds squeezed out, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons capers
- Swordfish:
- 6 swordfish steaks (each about 6 ounces and 3/4 inch thick)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Halle's Honey Mustard and Caleb's Kickin' Mayo
By Joelene
For the honey mustard: Combine the honey, mustard and paprika together, and tip into a serving dish
- Halle's Honey Mustard:
- 3/4 cup honey
- 1/2 cup yellow mustard
- 1/4 teaspoon paprika
- Caleb's Kickin' Mayo:
- 1 cup mayonnaise
- 1 tablespoon adobo sauce (from the can of peppers)
- 1 chipotle pepper, minced
Slow-Cooker Pumpkin-Bread Pudding
By Joelene
Place cubed French bread into a large (6-quart) slow cooker
- 5 cups day-old French bread, cut into 1-inch cubes
- 5 eggs
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup light brown sugar
- 1 teaspoon salt
- 1 tablespoon pumpkin-pie spice
- 1/4 cup melted butter
- 1 3/4 cup milk
- Vanilla sauce
- 1/2 cup butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
Fiesta Tomato Wedge Salad
By Joelene
Put the tomato wedges in a large bowl
- 3 pounds mixed tomatoes (different colors), sliced into wedges
- 1/2 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1/2 bunch fresh cilantro, leaves only
Sunny's Tex-Mex Spoonbread
By Joelene
Preheat the oven to 400 degrees F
- Chorizo:
- 2 tablespoons unsalted butter
- 7 ounces Mexican chorizo, removed from casing and crumbled
- 1/2 cup chopped Vidalia or sweet onion
- 1 clove garlic, grated on a rasp or finely minced
- Cornmeal:
- 2 cups milk
- 1 cup buttermilk
- 3/4 cup cornmeal, such as Indian Head
- 3 large eggs, beaten
- 1 cup shredded Cheddar
- 1 cup shredded mozzarella
- 3/4 cup corn kernels (fresh, canned or frozen)
- 1/2 cup canned chopped tomatoes and green chiles, such as Ro*Tel
- 2 scallions, finely chopped (white and green parts)
Mojito Makeover
By Joelene
Add the Demerara Sugar Syrup, lime juice, light rum, aged rum and mint leaves to a mixing glass
- Demerara Sugar Syrup:
- 1 1/2 ounces Demerara Sugar Syrup, recipe follows
- 1 ounce fresh lime juice, plus 1 lime wedge, for garnish
- 1 ounce light rum
- 1/2 ounce aged rum, such as Zacapa 23
- 5 large fresh mint leaves, plus 1 sprig, for garnish
- 1 cup demerara sugar
Carb Buster Breakfast
By Joelene
Warm the olive oil in a medium skillet over medium-high heat
- 1 tablespoon olive oil
- 1/2 medium onion, cut into chunks
- 1/2 cup diced yellow squash
- 1/2 cup diced zucchini
- Salt and freshly ground black pepper
- 1 tomato, sliced thickly
- 1 teaspoon vinegar
- 2 eggs
- 1 slice cheese (Monterey Jack, Cheddar, Swiss, etc.)
Dulce de Leche
By Joelene
For the stovetop method: Remove the label from the can of sweetened condensed milk
- One 14-ounce can sweetened condensed milk, unopened
Savory Bread Pudding with Artichokes and Two Cheeses
By Joelene
1. Preheat oven to 350°F
- 6 large eggs
- 2 cups 2% reduced-fat milk
- 1 Tbs. Dijon mustard
- 1/2 tsp. freshly grated nutmeg
- 3 cups loosely packed 1-inch cubes Italian, French, or sourdough bread
- 2 6-oz. jars marinated, quartered artichoke hearts, drained, oil reserved
- 1 large onion, thinly sliced (3 cups)
- 2 Tbs. finely chopped fresh thyme, divided
- 1/4 tsp. smoked paprika
- 1 cup grated sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
Mustard Sauce
By Joelene
Combine wine, cream and mustard in pan-bring to boil
- 1 TBSP dry white wine
- 2 TBSP whipping cream
- 1 tsp dijon
- 1 TBSP cold sweet cream butter-cut into 4 pieces
- salt and pepper