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Recipes
Chipotle Pork and Sweet Potato Stew with Cornbread
By courtneyepowell
Coat slow cooker bowl, with nonstick cooking spray
- Cornbread:
- 2 lbs boneless country pork ribs, cut into 2-in pieces
- 1 t chipotle chili powder
- 1 t dried oregano
- 1 t ground cumin
- 1 t salt
- 1 onion, chopped
- 4 cloves garlic, sliced
- 1 1/4 lbs sweet potatoes, peeled and cut into 1-in pieces
- 1 green pepper, cored, seeded and thinly sliced
- 2 c reduced sodium chicken broth
- 1/2 c cornmeal
- 1/2 cup all-purpose flour
- 2 t sugar
- 1 t baking powder
- 1/8 t salt
- 2 T cold butter, cut into small pieces
- 1/2 c milk
- 2 T chopped cilantro
Simple Summer Spaghetti
By courtneyepowell
1. Bring large pot of salted water to boiling
- 12 oz package dry spaghetti
- 1/4 c EVOO
- 5 cloves garlic, coarsely chopped
- Pinch crushed red pepper
- 2 c cut-up grilled zucchini and/or summer squash
- 2 c red/yellow cherry tomatoes, quartered
- 1/4 c fresh basil, torn
- 1/4 to 1/2 c grated Parmesan cheese
- 2 T copped fresh basil or Italian parsley
Chuy's Creamy Jalapeno Dip
By courtneyepowell
Put the ingredients in a blender (or use a hand mixer) and blend until smooth
- 16 oz sour cream (can also use buttermilk)
- 1 packet Hidden Valley Ranch Dip Mix powder
- 1 handful cilantro leaves (more or less to taste)
- 3/4 c pickled jalapeno slices (more or less to taste)
Honey-Cranberry Chicken with Orange-Paprika Rice
By courtneyepowell
Cook rice according to package directions, first adding zest to pot when you add water
- 1 cup brown rice
- Zest 1 orange
- Juice 1 orange
- 1 tsp sweet paprika
- 1 tsp sea salt, divided
- 1 cup whole cranberries, fresh or frozen
- 1 tbsp extra-virgin olive oil
- 1 lb boneless, skinless chicken breast, cut into 4 equal portions (TIP: Butterfly breasts into halves if they are more than 1-inch thick.)
- 2 tbsp raw honey
- 1 tsp ground mustard
- 1 tsp dried sage
Pineapple-Juiced Steak Fajitas
By courtneyepowell
Whisk together the marinade
- Marinade:
- 1 1/2 lbs flank steak
- 1/4 c pineapple juice
- 2 T vegetable oil
- 2 T lime juice
- 2 garlic cloves, minced
- 1 t cumin
- Grilled veggies:
- 1 red pepper, quartered and seeded
- 1 yellow pepper, quartered and seeded
- scallions, trimmed
Peach and ice Cream Sandwich Bars
By courtneyepowell
Place ice cream sandwiches in an ungreased 3-qt rectangular baking pan, cutting to fit as necessary
- 10 to 14 rectangular ice cream sandwiches, unwrapped
- 2 pints peach sorbet or mango sorbet, softened
- 1 8-oz carton sour cream
- 1 c whipping cream
- 3/4 c powdered sugar
- 2 c fresh blueberries or raspberries
Twice-Cooked Potato-and-Leek Casserole
By courtneyepowell
Preheat oven to 425 degrees
- 2 pounds sweet potatoes (about 5 small), peeled and cut into 1/2-inch pieces
- 2 pounds russet potatoes (about 7 small), peeled and cut into 1/2-inch pieces
- Coarse salt and freshly ground pepper
- 3/4 cup whole milk, warmed
- 3/4 cup heavy cream, warmed
- 1 1/2 sticks unsalted butter, melted
- 2 tablespoons all-purpose flour
- Pinch of cayenne pepper
- 1 leek, white and light-green parts only, cut into 1/4-inch rounds, washed well, and dried (about 2 cups)
- Safflower oil, for frying
Chicken Veggie Wraps
By courtneyepowell
Stir together may and pesto; divide into four small bowls
- 1/2 c mayo
- 3-4 T purchased dried tomato pesto
- 8 to 12 6-in corn or 7-8-in flour tortillas
- 2 6-oz packages refrigerated grilled chicken breast strips
- 2 small yellow summer squash or zucchini, cut into thin strips
- 1 med sweet pepper, cut into strips
- cilantro (optional)
Coconut Meringue Cakes
By courtneyepowell
Preheat oven to 175 degrees
- 1 1/2 cups sugar
- 6 large egg whites
- Pinch of coarse salt
- 1 drop red food coloring
- 1/4 cup unsweetened finely shredded coconut
- 3 pints coconut sorbet, slightly softened
Holiday Cranberry Sauce
By courtneyepowell
Dissolve sugars in OJ. Stir in berries and cook over med heat till they start to pop (10-20 mins)
- 12 oz cranberries
- 1/2 c white sugar
- 1/2 c brown sugar
- 1 c orange juice
- 1/4 t cinnamon