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Recipes
Baked Spinach and Artichoke Dip
By courtneyepowell
Preheat oven to 350. Cook cauliflower according to package directions (you should be left with 1 c, cooked)
- 1 1/2 c frozen cauliflower florets
- 4 oz 1/3 less fat cream cheese
- 9-11 T low-fat milk, divided
- olive oil cooking spray
- 1 med onion, chopped
- 3 cloves garlic, minced
- 1 10-oz box frozen chopped spinach, thawed and squeezed to remove excess water
- 1 8-oz box frozen artichoke hearts, thawed and chopped
- 1/4 packed cup fresh dill sprigs, thick stems removed
- 1/2 t sea salt, plus additional to taste
- 1/4 t ground cayenne pepper, or to taste
- 5 scallions, chopped
- 2 oz reduced-fat Monterey Jack or mozzarella cheese, shredded (1/2 c)
Pear-Cinnamon streusel Squares
By courtneyepowell
Preheat oven to 350. Lightly grease a 3-qt rectangular baking pan; set aside
- Powdered sugar icing:
- 2 c all-purpose flour
- 1 1/4 c quick-cooking rolled oats
- 3/4 c packed brown sugar
- 2 t ground cinnamon
- 1 c butter
- 2 eggs
- 1 c granulated sugar
- 2 T all-purpose flour
- 1/4 t baking powder
- 1/4 t salt
- 2 c peeled and chopped pears or apples
- 3/4 c cinnamon flavor pieces
- 1 c powdered sugar
- 1 T milk, plus more for consistency
Chicken Pot Pie Soup
By courtneyepowell
Soup: 1. In a large saucepan cook carrot, celery, onion, and garlic in hot butter about 5 minutes or until tender
- Soup:
- 1/2 cup each chopped carrot and celery
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon butter
- 4 cups chicken broth
- 2 cups chopped cooked chicken breast
- 2 cups dried medium egg noodles
- 1/2 teaspoon each seasoned salt, dry mustard, chili powder, and ground black pepper
- 1/4 teaspoon curry powder
- 1 cup half-and-half or light cream
- 1 tablespoon all-purpose flour
- 1 cup chopped fresh broccoli
- 1/3 cup frozen peas
- 1 recipe Quick Biscuits
- Quick Biscuits:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/2 cup butter
- 2/3 cup milk
Pan-Seared Steak with Mushroom Pan Sauce
By courtneyepowell
1. Season sirloin with salt and pepper
- 1 1/2 lbs sirloin steak
- 1/4 t salt
- 1/4 t pepper
- 1-2 T + 2 t vegetable oil
- 1 c sliced mushrooms
- 1 diced shallot
- 1 c beef broth
- 2 T unsalted butter
Frozen Yogurt Banana Split
By courtneyepowell
Line an 8 1/2- by 4 1/2-inch loaf pan with parchment paper, leaving a 4-inch overhang on the two long sides
- 1 can(s) (8-ounce) crushed pineapple
- 1 cup(s) plain Greek yogurt
- 5 tablespoon(s) sugar
- 1 1/2 cup(s) heavy cream
- 1/4 cup(s) maraschino cherries
- 1 pound(s) fresh strawberries
- 1 tablespoon(s) unsweetened cocoa powder
- 1/4 cup(s) chocolate syrup, plus more for serving
- 3 bananas
Artichokes with Citrus and Caper Aioli
By courtneyepowell
1. Put eggs, garlic, and lemon juice into a food processor and pour in oil while blending
- Aioli:
- 2 large eggs
- 1 clove garlic, minced
- 2 t fresh lemon juice
- 2 1/4 c olive oil
- 3 Calabrian chilies, stems removed, roughly chopped (can sub 1/2 t red pepper flakes)
- 1 t capers, drained
- 1 t kosher salt
- 1/2 t fresh ground black pepper
- Artichokes:
- 1 T kosher salt, plus more to taste
- 1 lemon, halved
- 4 medium artichokes, stems trimmed to 1/2 in long
- 1/4 c fresh lemon juice
- 4 T olive oil
- Fresh ground black pepper
Slow Cooker Spaghetti Bolognese
By courtneyepowell
In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, t...
- 1 pound ground beef chuck
- 1 28-ounce can whole peeled tomatoes
- 2 carrots, finely chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, chopped
- 1/4 cup tomato paste
- 1/4 cup dry white or red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- kosher salt and black pepper
- 3/4 pound spaghetti
- grated Parmesan, for serving
Frankies-Esque Beet Salad
By courtneyepowell
Whisk together mustard, vinegar and olive oil in a large bowl and season to taste with salt and pepper
- 2 T Dijon mustard
- 3 T white wine vinegar
- 1/2 c EVOO
- coarse sea salt
- fresh ground black pepper
- 1 lb steamed or roasted beets, peeled and roughly diced
- 1 avocado, peeled, pitted and diced
- 3 scallions, white and light green parts only, thinly sliced
Cream, Berry and Nectarine Tart
By courtneyepowell
Heat oven to 375 degrees F
- 9 ounce(s) (about 54 cookies) tea biscuits, such as Nabisco Social Tea Biscuits
- 1/2 cup(s) (1 stick) unsalted butter, melted
- 1 1/2 package(s) (8 ounces each) cream cheese, at room temperature
- 1/4 cup(s) sugar
- 1 tablespoon(s) sugar
- 1 cup(s) very cold heavy cream
- 1/4 cup(s) fresh lime juice
- 12 ounce(s) (about 3) small nectarines or peaches
- 3/4 cup(s) blueberries
- Confectioners' sugar, for serving
- 11 - by 8-inch rectangular or 9-inch round tart pan with removable bottom
Asian-style Fried Rice and Beans
By courtneyepowell
1. Quarter pineapple slices
- 1/2 pineapple, peeled, cored and sliced, or 8 oz. can pineapple slices
- 1 tablespoon vegetable oil
- 2 medium carrots, very thinly sliced on the diagonal
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 cups cooked brown rice (leftover or quick-cooking microwaveable rice also works great.
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 cup frozen peas, thawed
- 3 tablespoons reduced-sodium soy sauce
- 1/3 cup snipped fresh cilantro
- 1 lime, halved
- Fresh cilantro leaves