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Recipes
Easy Bake Turkey Meatballs
By courtneyepowell
Preheat the oven to 350 degrees
- 2 pounds 100% Ground Turkey Breast
- 1/2 cup Unseasoned Breadcrumbs
- 1/2 cup Carrot
- 1/4 cup Onion
- 2 Eggs
- 1 tablespoon Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- Dash of Red Pepper Flakes (optional)
Classic Spinach Dip
By courtneyepowell
Combine all ingredients. Refrigerate 2-3 hrs or overnight
- 1 c sour cream
- 1 c mayo
- 1 bunch green onions, chopped
- 1 pkg Korr's vegetable soup mix
- 1 10 oz pkg frozen chopped spinach, thawed
- 1 can water chestnuts, sliced
Chocolate Almond Cupcakes
By courtneyepowell
Prepare "The Brownie That Could" batter
- "The Brownie That Could" recipe on Key Ingredient
- 1/4 c roasted almond butter
- 1/4 c good quality maple syrup
Orecchiette with Bacon Meatballs
By courtneyepowell
In a medium bowl combine pork, bacon, garlic and 1/4 teaspoon of the pepper until well mixed
- 12 ounces ground pork
- 4 slicesbacon or uncured smoked bacon, cut into 1/2-inch pieces*
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ground black pepper, divided
- 2 - 3 tablespoons olive oil
- 8 ounces dried orecchiette pasta
- 2 small shallots, thinly sliced
- 3 large tomatoes, coarsely chopped (2 cups)
- 4 cups kale or spinach, coarsely chopped
- 1/4 teaspoon salt
Black Bean and Quinoa Nachos
By courtneyepowell
`1. Preheat oven to 350. Arrange chips in a single layer on two large ovenproof platters and top each with equal a...
- 2 6-oz bags baked pita chips
- 2 c black beans, rinsed and drained
- 4 T quinoa, cooked per package instructions
- 1 c shredded Monterey Jack
- 4 T diced tomatoes
- 2 t diced canned green chilis
- 2 T diced red onion
- 2 T chopped fresh cilantro
- 1 avocado, pitted and diced
Roasted Winter Vegetables with Miso Vinaigrette
By courtneyepowell
1. Preheat oven to 400°F with racks in upper and lower thirds
- 4 pounds winter vegetables (such as butternut squash, white and sweet potatoes, Brussels sprouts and parsnips), peeled and/or trimmed as necessary and cut into 1-inch pieces (about 8 cups)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 2 teaspoons Asian sesame oil
- 1/4 cup rice vinegar
- 3 tablespoons white miso
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoons toasted sesame seeds
- 3 scallions, thinly sliced
Blueberry-Almond Coffeecake Muffins
By courtneyepowell
Preheat oven to 350 degrees
- 2 cups all-purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tube (7 ounces) almond paste
- 4 ounces cream cheese
- 2 large eggs
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- Zest of 1 lemon
- 1 1/2 cups Texas blueberries
- 1/4 cup packed light brown sugar
- 1/4 cup butter, softened
- 1 teaspoon cinnamon
- 1/2 cup sliced almonds
Flourless Chocolate-Date Cake with Salted-Caramel Sauce
By courtneyepowell
Date puree: Bring dates and bourbon to a simmer in a small saucepan
- DATE PUREE
- 10 ounces medjool dates, pitted
- 2/3 cup bourbon
- CAKE
- 1 1/2 sticks unsalted butter, plus more, room temperature, for pan
- Cocoa powder, for pan
- 12 ounces bittersweet chocolate (70 percent cacao), chopped
- 6 large eggs, separated, room temperature
- 1/4 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- CARAMEL
- 1 cup sugar
- 1/3 cup heavy cream
- SERVING
- 1 teaspoon flaky sea salt, such as Maldon
- Lightly sweetened whipped cream (optional)
CE Homemade Ketchup
By courtneyepowell
Whisk all ingredients together in a bowl
- 3 tbsp tomato paste
- 2 tsp onion, grated
- 1 clove garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp raw honey
Zucchini and Caramelized Onion Quiche
By courtneyepowell
1. Preheat oven to 425°. 2
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 1 tablespoon olive oil
- 4 cups (1/8-inch-thick) slices zucchini
- 3 garlic cloves, minced
- 3/4 teaspoon kosher salt, divided
- 1/2 cup finely chopped Basic Caramelized Onions
- 1 cup 1% low-fat milk
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 3 large eggs
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)