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Tomato Stack Salad with Corn and Avocado

Tomato Stack Salad with Corn and Avocado

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1. Preheat the grill to high heat

  • 2 bacon slices, halved
  • 1/4 cup low-fat buttermilk
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 2 tablespoons canola mayonnaise
  • 2 teaspoons cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 ears shucked corn
  • Cooking spray
  • 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
  • 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
  • 1/8 teaspoon kosher salt
  • 1/2 ripe peeled avocado, thinly sliced
  • 4 teaspoons extra-virgin olive oil
4.6/5 (25 Votes)

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

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In a medium bowl, combine soy sauce, lime juice, sugar, lime zest and jalapeño; set aside

  • 1/4 cup soy sauce
  • 3 Tbsp. lime juice
  • 2 tsp. sugar
  • 1/2 tsp. grated lime zest
  • 1 jalapeño, seeded and minced
  • 2 Tbsp. vegetable oil
  • 3 garlic cloves, thinly sliced
  • 3/4 pound boneless, skinless chicken breasts, diced
  • 3/4 pound yellow squash, diced
  • 6 scallions, coarsely chopped
  • 1/4 cup shredded carrot
  • 1/4 cup chopped cilantro
  • 12 Boston lettuce leaves
  • Chopped peanuts
4.6/5 (5 Votes)

Grilled Watermelon Salad

Grilled Watermelon Salad

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Brush 1 side watermelon slices with oil and grill over high heat, undisturbed, until seared, about 4 mins

  • 4 slices seedless watermelon, 6" long, 1" thick
  • 2 T olive oil
  • 2 t lime juice
  • 1/2 t finely grated lime zest
  • 1/8 t salt
  • 1 cucumber, sliced
  • 1 c crumbled feta
0/5 (0 Votes)

Baked Apple Pancake

Baked Apple Pancake

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Preheat oven to 425 degrees

  • 3 medium tart apples, peeled and sliced
  • 2 Tbs lemon juice
  • 1/2 tsp cinnamon
  • 6 Tbs confectioners' sugar
  • 6 Tbs butter, melted andcooled, divided
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 tsp vanilla
4.5/5 (42 Votes)

One-Pan Orecchiette with Chickpeas and Olives

One-Pan Orecchiette with Chickpeas and Olives

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Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large s...

  • 12 ounces orecchiette
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1/2 cup Kalamata olives, pitted
  • 2 tablespoons tomato paste
  • 3 cloves garlic, thinly sliced
  • 1 6-inch sprig rosemary
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
  • 2 cups baby arugula (about 2 ounces)
4.5/5 (4 Votes)

Broiled Shrimp Tacos

Broiled Shrimp Tacos

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Step 1 Preheat broiler with rack 6 inches from heating element

  • 12 6-inch corn tortillas
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 medium white onion, chopped (about 2 cups)
  • 2 teaspoons safflower oil
  • 1 tablespoon minced canned chipotles in adobo
  • 1 1/2 teaspoons coarse salt
  • Assorted garnishes, such as sliced avocado, shredded red cabbage, cilantro sprigs, sour cream, lime wedges, and sliced jalapenos
4.6/5 (16 Votes)

White Chicken Chili

White Chicken Chili

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Heat oil in large pot over medium-high heat

  • 2 tbsp olive oil
  • 2 white onions, chopped
  • 2 fresh poblano chiles, seeded and chopped
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 lb boneless, skinless chicken thighs, chopped
  • 3 1/2 C reduced-sodium chicken broth
  • 2 cans (15.5 oz each) white beans, such as cannellini and/or great Northern, rinsed and drained
  • 2 tbsp cornmeal or masa harina (Mexican corn flour)
  • 1/4 C cilantro, coarsely chopped
4.4/5 (10 Votes)

Knife-and-Fork Breakfast Burrito

Knife-and-Fork Breakfast Burrito

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1. In a small saucepan mash the beans slightly

  • 1 cup canned black beans, rinsed and drained
  • 1/3 cup bottled chunky salsa
  • 4 eggs
  • 2 tablespoons milk
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • Nonstick cooking spray or cooking oil
  • 1 medium tomato, thinly sliced
  • 1/2 cup crumbled queso fresco cheese or shredded Monterey Jack cheese (2 ounces)
  • 1/4 cup dairy sour cream
  • 4 teaspoons snipped fresh mint
  • Bottled chunky salsa (optional)
4.5/5 (4 Votes)

Buttermilk Tandoori Marinade

Buttermilk Tandoori Marinade

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Whisk together buttermilk, grated garlic, paprika, grated ginger, garam masala, turmeric, salt, and pepper

  • 1 cup buttermilk
  • 3 garlic cloves, finely grated
  • 1 tablespoon paprika
  • 2 teaspoons finely grated fresh ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
5/5 (1 Votes)

Thai-inspired Carrot Soup

Thai-inspired Carrot Soup

By

In a soup pot, melt butter over med-high heat

  • 1 T butter
  • 1 c peeled and diced carrots
  • 1/3 c diced celery
  • 1/3 c diced onion
  • 1/4 c diced red bell pepper
  • 2 garlic cloves, minced
  • 1 T chopped lemon grass
  • 1 jalapeno, diced
  • 3 T flour
  • 1 1/2 c chicken broth
  • 1 1/2 c canned coconut milk
  • 1/2 c creamy peanut butter
  • salt and pepper, to taste
  • Chopped dry-roasted peanuts for garnish (optional)
  • Chopped cilantro for garnish (optional)
0/5 (0 Votes)