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Recipes
Cuban Pork Adobo Salad
By courtneyepowell
In a small bowl, whisk lime juice, garlic, cumin, salt and pepper
- 4 top loin boneless pork chops, 3/4" thick
- 2/3 c lime juice
- 3 cloves garlic, minced
- 1 t ground cumin
- 1/2 to 1 t salt
- 1/4 t ground black pepper
- 4 slices cored fresh pineapple, 1/2 in thick
- 5 oz arugula, watercress or assorted baby greens
- 14.5 oz can black beans, drained and rinsed
- 1/2 small red onion, cut into think slivers
- 3 T olive oil
- 1 t honey
Spiced Breakfast Quinoa
By courtneyepowell
Rinse the quinoa in a mesh sieve for 1 minute
- 2/3 cup quinoa
- 1 1/2 cups water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 small apple, chopped
- 2 tablespoons dried cranberries
- 1 heaping tablespoon chopped walnuts
Southwestern Chicken and Macaroni Salad
By courtneyepowell
Preheat oven to 450 degrees F
- 2 poblano peppers, halved lengthwise
- 1 25 ounce packagefrozen fully cooked crispy chicken strips
- 8 ounces dried large elbow macaroni
- 1/2 8 ounce packagecream cheese, softened
- 1 7 ounce cansalsa taquera** or 3/4 cup salsa
- 1 avocado, halved, seeded, peeled, and chopped
Little Red Velvet Hearts
By courtneyepowell
1. Line an 8x8" square cake tin with baking parchment, coming part way up the sides
- Cakes:
- 1 1/4 c all-purpose flour
- 1 T unsweetened cocoa powder
- 1 T baking powder
- 1/8 t baking soda
- 1/4 t salt
- 1/2 c milk
- 2 t red food coloring
- 6 T butter, softened
- 1/4 c superfine sugar
- 1 egg plus 2 yolks
- 1 t vanilla extract
- Icing: 8 oz cream cheese, room temp
- 6 oz butter, room temp
- 1 1/2 c confectioners' sugar
- 1/2 t vanilla extract
- red and pink candy
Banana Waffles with Pecans
By courtneyepowell
A lot of butter in the batter makes these waffles extra crisp
- 1/2 cup pecans
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- 3 large eggs, separated
- 2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces
- 1/4 cup sugar
- Maple syrup, for serving
CE's Layered Lemon Cream Tart with Toasted Almond Crust
By courtneyepowell
Preheat oven to 350F. Line a baking sheet with parchment paper
- Crust:
- 1 1/2 cups rolled oats
- 1/4 cup blanched unsalted almonds
- 1/3 cup unsweetened apple butter
- 1/4 cup unsalted almond butter
- pinch sea salt
- Baked Lemon Layer:
- 1 vanilla bean
- 1/2 cup egg whites
- 1/4 cup fresh lemon juice
- 1/4 cup strained low-fat plain yogurt (I used Greek Yogurt)
- 1/4 cup raw honey
- Lemon Cream Layer:
- 1 vanilla bean
- 8 oz cream cheese
- 1/3 cup strained low-fat plain yogurt (I used Greek Yogurt)
- 1 large lemon, juiced and zested (1/3 cup juice)
- 1/4 cup raw honey
- 1 cup fresh berries
Tomato Tart
By courtneyepowell
1. Preheat oven to 350°. 2
- 1/2 (14.1-ounce) package refrigerated pie dough
- Cooking spray
- 2.5 ounces fontina cheese, shredded (about 2/3 cup)
- 1/2 cup pitted kalamata olives, chopped
- 1/3 cup sliced shallots
- 3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices
- 3 tablespoons all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon thyme
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper
- 1 1/4 cups 2% reduced-fat milk
- 1 1/2 tablespoons grated Parmigiano-Reggiano
- 3 large eggs
- 2 tablespoons fresh basil leaves
- 1 cup cherry tomatoes, quartered
Feta and Sun-Dried Tomato Dip
By courtneyepowell
In a bowl, mash together the feta, Greek yogurt and olive oil
- 4 oz crumbled feta
- 1 c low-fat Greek yogurt
- 2 T olive oil
- 1/2 c chopped oil-packed sun-dried tomatoes, drained
- salt and pepper
- Pretzel chips
Yorkshire Puddings
By courtneyepowell
Traditionally eaten in the UK with a roast beef dinner, but try in loads of different ways
- 3 eggs
- 115 g plain flour
- 285 ml milk
- vegetable or olive oil
- pinch sea salt
Rhubarb-Raspberry Cheesecake Squares
By courtneyepowell
Preheat oven to 350 degrees
- 1 stick unsalted butter, melted, plus more, room temperature, for pan
- 18 graham-cracker sheets
- 2 cups plus 2 tablespoons sugar
- 16 ounces cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 teaspoon pure vanilla extract
- Pinch of coarse salt
- 2 large eggs, room temperature, lightly beaten
- 1 1/2 pounds rhubarb stalks, 5 stalks trimmed and halved lengthwise, the rest chopped (1 3/4 cups)
- 6 ounces fresh raspberries
- 1 tablespoon fresh lemon juice
- 1 packet (1/4 ounce) unflavored powdered gelatin