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Recipes
King Cake
By courtneyepowell
King cake is a traditional dessert for the 12th night
- CAKE:
- 4 tablespoons butter
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 packet active dry yeast
- 1/2 cup warm water
- 5 1/4 cups flour
- 1/2 cup plus 2 tablespoons sugar
- 3 large eggs, lightly beaten
- Small plastic toy baby
- FILLING:
- 6 tablespoons unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1 tablespoon ground cinnamon
- TOPPING:
- 1 cup confectioners' sugar
- 1 to 2 tablespoons water or milk
- Gold, green, and purple colored sugar
Lamb Meatballs with Couscous and Feta
By courtneyepowell
1. Heat broiler. In a medium bowl, combine the lamb, apricots, coriander, chopped onion, 1/2 t salt and 1/4 t pepp...
- 1 lb ground lamb or beef
- 1/4 c dried apricots, finely chopped
- 1/2 t ground coriander
- 1 small red onion, half finely chopped and half thinly sliced
- Kosher salt and black pepper
- 1 c couscous
- 3 T olive oil
- 3 T fresh lemon juice
- 2 plum tomatoes, sliced
- 1/2 English cucumber, halved and thinly sliced
- 4 oz Feta, crumbled
Mango Tres Leches Cake
By courtneyepowell
Preheat oven to 350 degrees
- cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) butter, softened
- 2 cups sugar, divided
- 2 teaspoons vanilla extract
- 5 large eggs
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 2 1/2 cups plus 1/3 cup heavy cream, divided
- 3 whole, ripe mangoes
- Pinch of salt
Cinnamon Streusel Coffee Cake
By courtneyepowell
Heat oven to 350. Line a 9-in square pan with foil; coat with nonstick cooking spray
- Topping:
- 1 c packed light brown sugar
- 1 c all-purpose flour
- 2 t cinnamon
- 1/4 t salt
- 1 stick (1/2 c) cold unsalted butter, cut up
- Cake:
- 2 1/4 c all-purpose flour
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/2 c (1 stick) unsalted butter, softened
- 1 c sugar
- 2 eggs
- 1 t vanilla extract
- 1 c buttermilk (or 2 T white vinegar and 3/4 c plus 2 T milk)
Peach Habanero Amaretto Ice Cream
By courtneyepowell
1. Scald milk until bubbles form around edges of pan
- 2 cups milk
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 2 cups half-and-half
- 1 teaspoon vanilla extract
- 4 cups whipping cream
- 1/2 cup amaretto (almond-flavored liqueur)
- 4 cups sliced peaches
- 2 habanero peppers, seeded
- 1 teaspoon cinnamon
Apple Crisp Breakfast Smoothie
By courtneyepowell
Add liquids to blender first, followed by soft items then firm produce, then frozen items
- 1 cup apple cider
- 1/2 cup 2% vanilla Greek yogurt
- 1/4 cup old-fashioned rolled oats
- 2 Tbsp. pecans
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup ice cubes
Shrimp and Asparagus Risotto
By courtneyepowell
1. In a small pot, warm the butter on low heat, and add in the worcestershire sauce, and a few cloves of garlic
- For the shrimp:
- 4 tablespoons unsalted butter (or salted)
- several good glugs of worcestershire sauce
- 3 cloves of garlic
- 1 lb. peeled and deveined shrimp, ends removed
- a lot of seasoning of your choice (lemon pepper, old bay)
- For the risotto
- a few good glugs of olive oil
- 1 large shallot, finely chopped
- 1 cup Arborio Rice
- 1/2 cup dry white wine
- 4 cups organic chicken broth
- 1 bunch asparagus, steamed, cut into inch long pieces
Chicken Salad on Sourdough Toast
By courtneyepowell
Combine chicken, sour cream, yogurt, celery, mustard, salt, almonds and cranberries in a large bowl and mix well
- 1 can (10 ounces) chicken in water
- 1/4 cup low-fat sour cream
- 1/4 cup Greek yogurt
- 1 stalk celery, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon seasoned salt
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 4 slices sourdough bread
- 1/4 cup spinach leaves
- 1 large tomato, sliced, optional
Roasted Leeks, Two Ways
By courtneyepowell
Leeks: Preheat oven to 425 and line a baking sheet with parchment
- Romesco Sauce:
- 6 leeks, white and light green parts only, thoroughly washed and cut in half lengthwise
- 23 T EVOO
- Coarse sea salt
- Romesco Sauce or Shallot Vinaigrette for serving
- 1 roasted red bell pepper
- 1 small garlic clove, crushed
- 3 T toasted, blanched almonds (cooled)
- 1 t sherry vinegar
- 3 T EVOO
- Coarse sea salt
- Fresh ground black pepper
- Shallot Vinaigrett:
- 1 t Dijon mustard
- 1 t xylitol or good quality maple syrup
- 1 T white wine vinegar
- 3 T EVOO
- 1 T very finely diced shallot (1 small shallot)
- Coarse sea salt
- Fresh ground black pepper
Green Chile Hash Browns
By courtneyepowell
Preheat oven to 400. Mix all ingredients and put in a 9x13 pan
- 1 32 oz bag frozen hash browns
- 3 4 oz cans diced green chiles
- 1 can cream of chicken soup
- 2 c grated sharp cheddar cheese
- 1 c sour cream