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Recipes

Pressure Cooker Barbecue Chicken

Pressure Cooker Barbecue Chicken

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To brine chicken, place in a bowl with apple cider vinegar and cover with cold water

  • 1 whole 3 to 4 lb chicken, cut into 8 pieces (excluding wings)
  • 1 c apple cider vinegar (optional)
  • 2 T olive oil
  • 2 c barbecue sauce
  • 2 c salad greens (optional)
0/5 (0 Votes)

Shoepeg Corn Dip

Shoepeg Corn Dip

By

Cream butter and cream cheese

  • 1 stick butter
  • 2 8 oz pkgs 1/3 fat cream cheese
  • 1 can shoepeg corn
  • 1 can cream style corn
  • 1 can chopped green chilies
  • Frito Lays scoops
5/5 (1 Votes)

Chipotle-Glazed Meatloaf with Sweet Potatoes

Chipotle-Glazed Meatloaf with Sweet Potatoes

By

Preheat oven to 375 degrees

  • 2 1/4 pounds ground dark turkey meat
  • 2 slices white bread, torn into small pieces (about 1 1/2 cups)
  • 1 small red onion, minced (about 3/4 cup)
  • 1/2 cup cilantro leaves, finely chopped
  • 1 large egg, lightly beaten
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced chipotle chiles
  • 2 teaspoons adobo sauce
  • Coarse salt and freshly ground pepper
  • 1/2 cup ketchup
  • 6 small sweet potatoes (about 7 ounces each)
  • 2 tablespoons extra-virgin olive oil
  • Watercress and lime wedges, for serving
4.9/5 (7 Votes)

Lentil Bolognese

Lentil Bolognese

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1. Place mushrooms in a medium bowl

  • 1 ounce dried porcini mushrooms (about 1 1/2 cups)
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 carrot, coarsely chopped
  • 1 leek, white part only, halved and sliced
  • 1 rib celery, sliced
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1 15-oz. can cooked green or brown lentils, undrained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1/4 cup red wine, optional
  • 1/4 cup unsweetened almond milk
  • 1 15-oz. can diced tomatoes with juices
  • 2 tablespoons tomato paste
  • 8 ounces cooked whole-grain linguine, ziti or penne
  • Grated Parmesan, for serving, optional
5/5 (4 Votes)

Vegetarian French Onion Soup with Mushrooms

Vegetarian French Onion Soup with Mushrooms

By

Melt butter in a medium pot over medium-high heat

  • 3/4 stick unsalted butter
  • 2 large onions, peeled, halved, and thinly sliced (about 4 cups)
  • 2 bunches scallions, white and light-green parts coarsely chopped (about 3/4 cup), dark-green tops thinly sliced
  • 4 sprigs thyme, plus leaves for serving
  • 1 dried bay leaf
  • 12 ounces cremini mushrooms, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 4 1 1/4-inch-thick slices sourdough bread
  • 1 1/2 cups shredded Gruyere (about 4 ounces)
4.6/5 (9 Votes)

Mini Strawberry Shortcakes

Mini Strawberry Shortcakes

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1. Place a rack in center of oven and preheat to 425ºF

  • 12 ounces strawberries, hulled and sliced
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 3 tablespoons plus 1 tsp. packed light brown sugar
  • 1 1/2 cups (12 oz.) whole-milk vanilla yogurt
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons chilled unsalted butter, cut into pieces
  • 1 large egg, lightly beaten
  • 2 teaspoons coarse sugar, optional
4.5/5 (15 Votes)

Pistachio Guacamole

Pistachio Guacamole

By

This isn't your average guacamole! Give this Pistachio Guacamole a try for your next potluck or social gathering!

  • 6 ripe avocados, pitted and peeled
  • 3 tablespoons fresh lime juice
  • 1 cup shelled pistachios, toasted and chopped
  • Coarse salt
4.5/5 (6 Votes)

Fall Apple and Pear White Wine Sangria

Fall Apple and Pear White Wine Sangria

By

In a large pitcher combine wine, brandy, lemon zest and sugar

  • 1 bottle fruity white wine
  • 1/2 c brandy
  • Zest of 2 lemons
  • 1/4 c superfine sugar
  • 1/4 c fresh lemon juice (from 2 lemons)
  • 1 golden delicious or granny smith apple, cored, halved and thinly sliced
  • 1 bartlett pear, cored, halved and thinly sliced
  • Ice cubes
  • 1 can (12 oz) seltzer
5/5 (2 Votes)

Cleaner Southwestern Scalloped Potatoes

Cleaner Southwestern Scalloped Potatoes

By

Preheat oven to 350F. Heat oil in large skillet or medium-high heat

  • olive oil cooking spray
  • 2 tsp olive oil
  • 1 thinly sliced red bell pepper
  • 1/2 cup frozen corn, defrosted
  • 1/2 tsp sea salt, divided
  • fresh ground pepper, to taste
  • 3/4 tsp dried oregano
  • 1 1/2 t whole wheat flour
  • 2 C low-fat milk
  • 3 oz low-fat (2%) Pepper Jack
  • 2 1/2 lb Russet potatoes, sliced thin as possible-I left the skins on
  • 2 oz Parmigiano-Reggiano cheese, grated
  • 2 T whole wheat bread crumbs
0/5 (0 Votes)

Tomato, Squash and Red Pepper Gratin

Tomato, Squash and Red Pepper Gratin

By

1. Preheat oven to 375°. 2

  • 5 teaspoons olive oil, divided
  • 2 cups chopped red onion
  • 1 1/2 cups chopped red bell pepper
  • 1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
  • 1 tablespoon minced garlic
  • 1/2 cup cooked quinoa
  • 1/2 cup thinly sliced fresh basil, divided
  • 1 1/2 teaspoons chopped fresh thyme
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 cup 2% reduced-fat milk
  • 3 ounces aged Gruyère cheese, shredded (about 3/4 cup)
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 1 1/2 ounces French bread baguette, torn
  • 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices
4.5/5 (16 Votes)