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Recipes
GRILLED SHRIMP SKEWERS
By joanmarie
In a large resealable plastic bag, combine the first eight ingredients; add the shrimp
- 1/2 cup canola oil
- 1/4 cup minced fresh parsley
- 3 tablespoons chili sauce
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 3/4 pound uncooked large shrimp, peeled and deveined
TANGY TURKEY TOSTADAS
By joanmarie
•In a large skillet, cook turkey, pepper, onion and garlic over medium heat 6-8 minutes or until turkey is no lon...
- 1-1/4 pounds lean ground turkey
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3/4 cup sliced fresh mushrooms
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup salsa
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 drops hot pepper sauce
- 1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
- 1/2 cup frozen corn, thawed
- 16 tostada shells
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1/4 cup minced fresh cilantro
Spicy Kale and Corn Stuffed Chicken Breasts
By joanmarie
Heat 2 teaspoons of the oil in a large skillet over medium heat
- 4 teaspoons olive oil
- 5 1/2 ounces frozen chopped kale (about 2 cups)
- 2 cloves garlic, finely chopped
- Kosher salt
- 1/3 cup frozen whole kernel corn
- 2 ounces pepper jack cheese, grated (about 1/2 cup)
- Four 8-ounce boneless skinless chicken breast halves
- Freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 1 teaspoon all-purpose flour
- 1 1/2 teaspoons fresh lemon juice
spinach arancini
By joanmarie
In large, deep saucepan over medium-high heat, add the olive oil
- 1/4 cup extra-virgin olive oil
- 1 onion, finely minced
- 3 cloves garlic, finely minced
- 1 1/2 cups arborio rice
- 1 cup white wine
- Grey salt
- Freshly ground black pepper
- 4 cups chicken or vegetable broth, heated
- 2 cups chopped spinach
- 2 tablespoons butter
- 1 1/2 cups grated Parmigiano-Reggiano
- 1 cup small mozzarella cubes
- 2 cups all-purpose flour
- 2 eggs, lightly beaten
- 2 cups seasoned bread crumbs
- Vegetable oil, for frying
Beef Stew with Belgian-Style Pale Ale
By joanmarie
1 In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil until s...
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 pounds beef top blade, or flatiron, steaks (1/2 to 3/4 inch thick), cut into 4-by-1-inch strips
- Salt and freshly ground pepper
- 1 large onion, halved lengthwise and thickly sliced
- 3 tablespoons all-purpose flour
- Two 12-ounce bottles Belgian-style pale ale
- 3 bay leaves
- 1/2 cup chicken stock
- 5 thyme sprigs
- 1 1/2 cups baby carrots
- 1 cup frozen baby peas
CHEESE BISCUITS
By joanmarie
Preheat oven to 350 degrees F
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3/4 cup grated sharp Cheddar
- 1 cup buttermilk
- 1/4 stick butter, melted
Asian Lollipop Lamb Chops
By joanmarie
For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice ...
- Lamb Chops:
- 2 cups brown sugar
- 3/4 cup fresh garlic, minced
- 1/2 cup fresh cilantro leaves, minced
- 1/2 cup soy sauce
- 1 tablespoon peeled and minced fresh ginger
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon Chinese five spice powder
- Salt
- 8 to 12 lamb chops (2 to 3 per person)
- Creamy Fusilli Pasta:
- One 12-ounce bag fusilli pasta
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 tablespoons minced garlic
- 2 medium zucchini, julienned
- 1 medium carrot, peeled and julienned
- 6 cups heavy cream
- 3/4 cup grated Parmesan
- 1/2 cup fresh cilantro leaves, chopped
- Salt and ground pepper
HAM & CHEESE SQUARES
By joanmarie
PUT ONE PKG OF CRESCENT ROLLS ON BOTTOM OF UNGREASED 13 X 9 INCH GLASS PAN
- 2 CRESCENT ROLL PACKAGES
- 3 EGGS
- 1/4 LB AMERICAN CHEESE
- 1/4 LB SALAMI
smoky sweet potato chicken stoup
By joanmarie
Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled
- 2 ribs celery
- 1 large onion, peeled and halved
- 2 cloves garlic, chopped
- 1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
- Salt and black pepper
- 1 teaspoon dry thyme, eyeball it
- 1 bay leaf
- 1 cup dry white wine, eyeball it
- 5 cups chicken stock
- 1 large sweet potato
- 3/4 to 1 pound chicken tenders, cut into bite size pieces
- 4 scallions, white and green parts thinly sliced
- 1/4 cup cilantro leaves, a generous handful, roughly chopped
- 1/2 cup sour cream, for garnish, optional
Pimiento BLTs
By joanmarie
Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise
- 1 pound thick-cut bacon (about 8 slices)
- 6 ounces sharp cheddar, grated (about 2 cups)
- 1/2 cup mayonnaise
- 3 tablespoons chopped roasted red pepper from a jar
- 2 tablespoons chopped pickled jalapeños
- Kosher salt and freshly ground black pepper
- 24 slices soft white sandwich bread, crusts removed, halved
- 3 plum tomatoes, sliced 1/4” thick
- 3 cups mixed greens or trimmed arugula