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Recipes
Glittery Peanut Butter Blossoms
By joanmarie
In a small bowl, whisk the flour, baking soda, baking powder and salt
- 1 1/3 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (packed) light brown sugar
- 2/3 cup peanut butter
- 1 stick plus 1 tbsp. unsalted butter, at room temperature
- 1/4 cup sugar
- 1 large egg
- Coarse colored sugar and chocolate candies, such as Hershey's Kisses, for decorating
Chocolate-Pine Nut Cookies
By joanmarie
Step 1 Preheat the oven to 325° and line 2 baking sheets with parchment paper
- 3/4 cup pine nuts
- 1/2 pound bittersweet chocolate, finely chopped
- 1/2 stick unsalted butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 large eggs
- 3/4 cup superfine sugar
GRILLED LEMON-GARLIC SALMON
By joanmarie
•In a small bowl, mix the first five ingredients; rub over fillets
- 2 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon pepper
- 4 salmon fillets (6 ounces each)
Seared Scallops with Creamy Orzo
By joanmarie
In saucepan of boiling, salted water, cook orzo until al dente, about 7 minutes; drain, reserving 3 tbsp
- 1 cup orzo
- 1 tbsp. olive oil
- 12 large scallops
- 3/4 cup mascarpone
- baby arugula leaves and chopped fresh chives, for garnish
Sea Bass with Citrus Salsa
By joanmarie
Preheat broiler to high with oven rack 6 to 8 inches from heat
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 teaspoon paprika
- 4 (6-oz.) skinless sea bass fillets
- 1 small pink grapefruit
- 1 small navel orange
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon minced fresh garlic
- 1/4 cup thinly vertically sliced white onion
GRANOLA BARS
By joanmarie
Preheat the oven to 350 degrees F (175 degrees C)
- 2 cups rolled oats
- 3/4 cup packed brown sugar
- 1/2 cup wheat germ
- 3/4 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3/4 cup raisins (optional)
- 3/4 teaspoon salt
- 1/2 cup honey
- 1 egg, beaten
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Asian Shrimp and Vegetable Soup
By joanmarie
Thaw shrimp, if frozen. Peel and devein shrimp
- 12 ounces fresh or frozen large shrimp in shells
- 4 green onions
- 2 teaspoons canola oil
- 2 medium carrots, peeled and thinly sliced
- 8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 14 - ounce can reduced-sodium chicken broth
- 2 cups water
- 1 cup frozen shelled sweet soybeans (edamame)
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon crushed red pepper (optional)
- 1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
- Slivered green onions (optional)
Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash
By joanmarie
Heat a large saute pan over high heat and add the oil
- Potato Vegetable Hash:
- 2 tablespoons grapeseed oil
- 2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
- Salt and freshly ground black pepper
- 1 cup dry white wine
- 1 clove garlic, minced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh parsley leaves
- 2 tablespoons butter, unsalted
- 1 tablespoon minced fresh chives
- Potato-Vegetable Hash, recipe follows
- 1 Idaho potato
- 1 zucchini
- 1 squash
- 1 small red onion, thinly sliced
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- 1 clove garlic, minced
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon minced fresh tarragon leaves
- 1 teaspoon Cajun spice
- Grapeseed oil
- Salt
Corn and Green Bean Salad Recipe
By joanmarie
1. Husk and silk corn. In a covered 4-quart Dutch oven, cook corn in enough boiling salted water to cover for 5 to ...
- 8 inch(es) corn, on the cob
- 12 ounce(s) beans, green, trimmed and cut into 1/4- to 1/2-inch-long pieces
- 3 tablespoon vinegar, cider
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, black
- 3 tablespoon oil, olive
- 1/3 cup(s) onion(s), red, chopped
- 2 tablespoon parsley
Potato Gratin with Goat Cheese
By joanmarie
Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper
- 3 large russet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2”-thick wedges
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary leaves
- Kosher salt and freshly ground black pepper
- 4 ounces Bûcheron or fresh goat cheese