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Recipes
Texas Pecan Bacon
By courtneyepowell
Preheat oven to 400 degrees
- 20 thick slices bacon, maple flavored
- 4 tablespoons chopped Texas pecans
- 4 tablespoons brown sugar
- 3 teaspoons fresh ground black pepper
Gnocchi, Sweet Corn & Arugula in Cream Sauce
By courtneyepowell
directions 1. In Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cookin...
- ingredients
- 2 2
- small ears of fresh sweet corn or 2 cups frozen whole kernel corn
- 1 1
- pound shelf-stable potato gnocchi
- 3/4 3/4
- cup half-and-half or light cream
- 1 1
- 3 ounce package cream cheese, cut up
- 1/2 1/2
- teaspoon each salt, garlic powder and dried basil or oregano
- 1/4 1/4
- teaspoon freshly ground black pepper
- 3 3
- cups torn fresh arugula
- Crushed red pepper (optional)
Salted Almond Praline Tart
By courtneyepowell
1. Prepare Almond Crust. Preheat oven to 325 degrees F
- Filling:
- Note: This recipe calls for a fluted tart pan with removable bottom.
- Almond Crust
- 2 1/2 c broken cinnamon graham crackers
- 1 c toasted sliced almonds
- 1/3 c sugar
- 1/3 c softened butter
- 12 ounces cream cheese, softened
- 4 1/2 ounces white baking chocolate, chopped
- 1/3 cup sugar
- 1/2 cup light sour cream
- 1/4 teaspoon almond extract
- 1 egg
- 1 egg yolk
- Whipped cream
- Salted Almond Praline:
- 1 c sliced almonds
- 1/2 c sugar
- 2 T melted butter
- 1 T water
- 1 t ground cinnamon
- 1/2 t sea salt
- Fresh raspberries
Tomato Feta Pizza
By courtneyepowell
Toast pita and rub with EVOO
- 6 1/2 in whole grain pita
- 1 t EVOO
- 1 plum tomato, thinly sliced
- 1/4 c crumbled fetea
Energizing Smoothie
By courtneyepowell
Combine all ingredients in a blender and mix until smooth
- 2 c frozen mango chunks
- 1 c coconut milk (or more, if desired)
- 1 t protein powder
- 3-5 large kale leaves
- 1 banana
Beef-and-Bok-Choy Stir-Fry
By courtneyepowell
1. To make the marinade, whisk together soy sauce, Sriracha, sesame oil and sherry in a large bowl
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon sesame oil
- 4 1/2 teaspoons sherry
- 2 cups microwavable jasmine rice
- 4 1/2 teaspoons peanut oil
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- 10 ounces flank steak, trimmed and thinly sliced
- 1/4 teaspoon kosher salt
- 1 teaspoon pepper
- 2 heads baby bok choy, quartered
- 2 jalapenos, halved and thinly sliced
- 4 scallions, sliced
- 1 teaspoon honey
Cherry Chicken Spirals
By courtneyepowell
1.Preheat oven to 375 degrees F
- Nonstick cooking spray
- 4 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
- 6 slicesturkey bacon, halved
- 2/3 cup dried cherries, snipped
- 3 tablespoons honey mustard
- 1 cup whole wheat panko (Japanese-style bread crumbs)
- 1 tablespoon snipped fresh thyme
- 1/2 teaspoon ground black pepper
Bourbon-Pecan Stuffing
By courtneyepowell
1. Preheat oven to 325 degrees F
- 2 celery stalks, finely chopped
- 1 medium onion, chopped
- 1/2 cup butter
- 1 cup chopped pecans
- 2 tablespoons snipped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups dry bread cubes, from a hearty loaf
- 2 tablespoons bourbon
- 3/4 - 1 cup turkey or chicken broth
Mesquite Skirt Steak with Corn & Potato Salad
By courtneyepowell
directions 1. For Steak Seasoning, in small bowl whisk together all ingredients to form a paste
- Steak Seasoning
- 2 2
- tablespoons extra-virgin olive oil
- 2 2
- tablespoons fresh lime juice
- 2 2
- tablespoons pure chile powder
- 2 2
- teaspoons ground cumin
- 1 1
- teaspoon minced garlic
- 1 1
- teaspoon kosher salt
- 1 3/4 1 3/4
- pounds skirt steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat, cut in 12-inch lengths
- Corn & Potato Salad
- 1 1
- pound very small red potatoes, scrubbed
- 2 2
- ears fresh corn, husked
- 1 1
- ripe Hass avocado, diced
- 4 4
- medium radishes, thinly sliced
- 2 2
- green onions (white and light green parts only), thinly sliced
- 1/4 1/4
- cup finely chopped fresh cilantro leaves
- 2 2
- tablespoons fresh lime juice
- 1 1
- canned chipotle chile pepper in adobo sauce, minced
- 1 1
- clove garlic, minced
- 1/2 1/2
- cup extra-virgin olive oil
- Kosher salt
- Ground black pepper
- 1 1
- large handful (1 cup) mesquite wood chips, soaked in water at least 30 minutes
- Flour tortillas, warmed (6 inches) (optional)
Stuffed Celery Bites
By courtneyepowell
Lightly coat a skillet with nonstick cooking spray
- 2 T pine nuts
- 1 clove garlic, minced
- 8 stalks celery
- 1 8-oz tub cream cheese (with dried tomatoes, optional)
- 1/4 c shredded Italian cheese blend (1 oz)
- 2 T dry-roasted shelled sunflower seeds