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Recipes
Chicken Biryani
By courtneyepowell
1. Heat oil in a large skillet over medium-high heat
- 2 tablespoons vegetable oil
- 6 5 ounces bone-in, skinless chicken thights
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 cups white long-grain rice
- 1 14 1/2 ounce can reduced-sodium chicken broth
- 1 tablespoon garam masala
- 1/2 teaspoon ground ginger
- 1 10 ounce package frozen peas and carrots, thawed
- 1/4 cup cilantro, chopped
- 1/4 cup cashews, coarsely chopped
Parmesan-Roasted Cauliflower
By courtneyepowell
1. Preheat oven to 425 degrees F
- 6 cups cauliflower florets
- 1 tablespoon olive oil
- Salt
- Pepper
- 1/2 cup freshly shredded Parmesan cheese
- 1/4 cup butter
- 2 garlic cloves, chopped
- 2/3 cup slivered almonds, chopped
- 2/3 cup panko
Peach Divinity Icebox Pie
By courtneyepowell
1. Pour water to a depth of 1 1/2 inches into a 3 1/2-qt
- 3 large eggs
- 3/4 cup sugar
- 4 teaspoons unflavored gelatin
- 1/4 cup boiling water
- 1 cup peach preserves
- Pinch of kosher salt
- 1 cup heavy cream
- Gingersnap Crust, baked
- 2 medium peaches, thinly sliced
- Sweetened Whipped Cream
- Garnish: fresh mint leaves, peach slices
Mango Chicken Boats with Macadamia Nuts
By courtneyepowell
1. Combine chicken, mango, celery, green onions, and tarragon in a large bowl
- 3 cups shredded cooked chicken
- 1 cup chopped mango
- 1/2 cup chopped celery
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh tarragon
- 1/3 cup lemon juice
- 1/4 cup crème fraîche (or sour cream)
- 1/4 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Belgian endive spears from 3 large heads
- 1/4 cup chopped roasted, salted macadamia nuts
Coconut-Pineapple Smoothie
By courtneyepowell
Place pineapple chunks in resealable plastic bag and freeze at least 3 hrs
- 2 c fresh pineapple chunks (12 oz), frozen
- 1 container (17 oz) chilled Vita Coco coconut water
- 2 containers (6 oz ea) pineapple yogurt
- 1 c sweetened flake coconut
- 1 small can (6 oz) pineapple juice
Raspberry and Vanilla Stack Cake
By courtneyepowell
1. Grease and flour a 13x9x2-inch baking pan
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups sugar
- 3/4 cup milk
- 3 tablespoons butter
- 2 teaspoons vanilla bean paste or vanilla
- 1 1/4 cups whipping cream
- 2/3 cup raspberry or cherry jelly
- Powdered sugar
Kabocha Squash Crostini
By courtneyepowell
1. Toss squash pieces with 1 T olive oil, 1/2 t salt and 1/4 t pepper
- 4 c peeled, seeded kabocha squash pieces
- 1 T + 1/2 c olive oil
- 1 t salt, divided
- 1/4 t pepper
- 1 c ricotta cheese
- 24 sage leaves
- baguette
- balsamic glaze
Easy Mini Cheesecakes
By courtneyepowell
Preheat oven to 325°F
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Pure Almond Extract
- 12 vanilla wafers
- 1 cup fresh berries
Blueberry Smoothie Cups
By courtneyepowell
Blend all ingredients in a blender until smooth
- 2 c milk
- 2 c blueberries
- 1 c ricotta
- 1/2 c rolled oats
- 1/4 c almond butter
- 2 T molasses
- 2 t vanilla
- 1 t lemon zest
- 1 t cinnamon
Isabel's Grain and Bean Salad
By courtneyepowell
1. In a large bowl, combine cooked bulgur, beans and chopped vegetables
- Dressing:
- 1 cup cooked bulgur (to cook: soak bulgur in 1 cup boiling water for about 20 minutes)
- 1 cup dried black beans, drained
- 1 cup dried kidney beans, drained (save this liquid from reconstituted beans)
- 1 cup cooked whole corn kernels
- 1/2 cup green onions, chopped into 1/4-inch pieces
- 1 red bell pepper, chopped into 1/4-inch pieces
- 1 cup cucumber, chopped into 1/4-inch pieces
- 1 cup plum tomatoes, chopped into 1/4-inch pieces
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1 tsp chili powder
- Sea salt to taste
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp ground black pepper
- 1/2 cup liquid from kidney beans (or use olive oil to taste)