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Recipes
Lemon Ice Cream with Berries
By courtneyepowell
Lemon ice cream -- made with lemon zest and heavy cream -- makes a gorgeous pairing with summer berries
- 1 cup granulated sugar
- 2 tablespoons finely grated lemon zest, plus 1 1/3 cups fresh juice (from 10 lemons)
- 3 cups heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped (pod reserved for another use)
- 1/2 cup packed light-brown sugar
- 2 cups halved fresh strawberries
- 2 cups fresh raspberries
- 1 cup fresh blackberries
Stuffed Shells
By courtneyepowell
1. Heat oven to 350 degrees F
- 1 pound broccoli rabe, tough stems trimmed, roughly chopped
- 1 12 ounce box jumbo pasta shells
- 1 tablespoon olive oil
- 1 - 1 1/4 pounds spicy chicken sausage, casings removed, crumbled (uncooked)
- 2 5.3 ounce package Chavrie goat cheese with basil and roasted garlic
- 4 ounces Neufchatel cheese, softened
- 2 egg yolks
- 1 24 ounce jar cabernet marinara sauce
- 1 8 ounce bag shredded mozzarella
Salmon Nicoise Salad
By courtneyepowell
Lightly mist potatoes with olive oil spray; wrap in foil and roast at 350 until tender, 15-20 mins
- 1/2 c fingerling potatoes
- 1/4 ripe avocado
- 1/2 t minced garlic
- 1 T cider vinegar
- 1 T lime juice
- 1 T chopped cilantro
- pinch black pepper
- 2 c spring lettuce mix
- 1/4 c halved grape tomatoes
- 5 red onion rings
- 3 oz cooked wild salmon
- 1 sliced large hard boiled egg
Crostini with Shrimp
By courtneyepowell
1. Preheat grill to medium-high
- 2 ears fresh corn, husks removed
- 12 large shrimp, peeled and deveined
- Kosher salt and pepper
- 4 3/4-inch-thick slices country bread
- 1 large ripe avocado, pitted and quartered
- 1 cup arugula
- 1 tablespoon olive oil
- 1 large lemon, quartered
Dr. Koufman’s Quinoa Vegetable Frittata
By courtneyepowell
Heat the oven to 375°F. 1
- 1 cup parsnips (peeled and diced into roughly 1/2-inch cubes)
- 1 cup cauliflower, broken into florets
- 1 cup zucchini, cut into roughly 1/2 -inch slices
- 1/2 cup red plum tomato (cored and diced)
- 1/2 cup quinoa
- 4 eggs
- 2 tsp Herbs de Provence
- 2 tsp Roquefort (or other blue cheese)
- 2 cups chicken stock or vegitable stock (no MSG, low sodium)
Lemonade Buttercream Frosting
By courtneyepowell
Yield: 4-1/2 cups
- 3 cups (6 sticks) unsalted butter, softened
- 2 16 ounces jars marshmallow creme*
- 1/4 cup frozen lemonade concentrate, thawed
- 1 cup powdered sugar
- 2 teaspoons pure lemon extract
Grilled Chocolate Banana Sandwich
By courtneyepowell
Spread almond butter on two slices of bread and top with equal amounts of chocolate, banana and a sprinkle of coars...
- 2 T almond butter
- 4 slices whole-grain bread
- 1 oz dark chocolate, chopped
- 1 small banana, sliced
- Pinch of coarse salt
- 1 T unsalted butter
Chive Crab Cakes
By courtneyepowell
Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons minced fresh chives, plus more for serving
- Coarse salt
- 1 cup oyster crackers, crushed (3/4 cup)
- 1 pound lump crabmeat, preferably Dungeness, picked over
- 2 tablespoons safflower oil
- Lemon wedges, for serving
Grilled Mango with Chili Salt
By courtneyepowell
Cut mangoes off pits to make 4 halves, skin still on
- 2 large, ripe mangoes
- 1/2 t paprika
- 1/2 t cayenne pepper
- 1/2 t salt
- finely grated zest of 1 lime
Skillet Corn Griddle Cakes
By courtneyepowell
1. For browned corn, in a 12-inch nonstick skillet, heat 1 Tbsp
- 1 tablespoon vegetable or olive oil
- 1 1/4 cups corn kernels, freshly cut from the cob
- 1/4 cup all-purpose flour
- 1/4 cup coarse ground yellow cornmeal
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 cup milk, plus additional for thinning batter
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil
- 1 tablespoon finely chopped onion
- 1/2 cup sour cream (optional)
- 1/2 cup chopped fresh tomato
- 1/4 cup sliced green onion
- 1/4 cup crumbled ricotta salata or feta cheese