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Chickpea and Cherry Frittata

Chickpea and Cherry Frittata

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Preheat the oven to 350°F

  • 8 eggs, lightly whisked
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
  • 4 ounces goat cheese, crumbled
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons agave nectar or honey
  • 1 teaspoon cream of tartar
  • 1 tablespoon olive oil
  • 1/4 cup loosely packed, torn fresh mint leaves for garnish
4.5/5 (4 Votes)

Mimi’s Blueberry Monkey Bread

Mimi’s Blueberry Monkey Bread

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About 15 minutes before baking, macerate blueberries with sugar and place biscuit dough cans into freezer

  • 3/4 cup Texas blueberries
  • 1 teaspoon sugar
  • 2 cans buttermilk biscuit dough
  • 3/4 cup maple syrup, divided
  • 2 tablespoons brown sugar
  • 3/4 cup chopped pecans, divided
  • 1 1/2 tablespoons cinnamon, divided
  • 1/2 cup canned vanilla frosting
0/5 (0 Votes)

Double-Crust Berry Free-Form Pie

Double-Crust Berry Free-Form Pie

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On a lightly floured piece of parchment, roll out one disk of dough to an 18-inch round

  • All-purpose flour, for dusting
  • 2 recipes Pate Brisee for Double-Crust Berry Free-Form Pie (on Key Ingredient)
  • 2 1/2 pounds mixed blackberries and raspberries (8 to 9 cups)
  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 large egg, whisked
  • Fine sanding sugar, for sprinkling
4.6/5 (8 Votes)

Sausage, Cauliflower, and Kale Potpie

Sausage, Cauliflower, and Kale Potpie

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Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat

  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces
  • 2 medium onions, chopped
  • 1 tablespoon chopped fresh rosemary
  • kosher salt and black pepper
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 bunch kale, torn into bite-size pieces (about 10 cups)
  • 2 tablespoons white wine vinegar
  • 1 small head cauliflower (about 2 pounds), cut into florets
  • 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles
4.2/5 (10 Votes)

Oatmeal with Apricots and Raisins

Oatmeal with Apricots and Raisins

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Prepare the oats according to the package directions

  • 1 cup old-fashioned rolled oats
  • 1/4 cup low-fat milk
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped dried apricots
  • 2 tablespoons chopped roasted almonds
  • 1/8 teaspoon nutmeg
4.7/5 (3 Votes)

Avocado Smoothie

Avocado Smoothie

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1. In a blender combine avocado, banana, orange juice, plain Greek yogurt, honey, grated fresh ginger, and a dash o...

  • 1 ripe avocado, halved, seeded, and peeled
  • 1 banana
  • 1/4 cup plain Greek yogurt
  • 1 cup orange juice
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • salt (optional)
  • 2 cups ice
4.4/5 (14 Votes)

Autumn Tian

Autumn Tian

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Preheat oven to 400 degrees

  • 1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed
  • 1 medium onion, thinly sliced
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices
  • 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices
4.3/5 (7 Votes)

Valentine Cake

Valentine Cake

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Heat oven to 350. Grease an 8" round cake pan and an 8" square cake pan

  • 1 box cake mix (18.25 oz)
  • 2 containers (12 oz each) whipped vanilla frosting
  • Red food coloring
  • Heart-shaped sprinkles
4.5/5 (20 Votes)

Alabama White Sauce

Alabama White Sauce

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Whisk together mayonnaise, chives, horseradish, vinegar, Creole mustard, pepper, sugar, and garlic

  • 1/3 cup mayonnaise
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon prepared horseradish
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons Creole mustard
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon sugar
  • 1 garlic clove, finely grated
4.5/5 (15 Votes)

Polenta with White-Bean and Roasted-Pepper Ragout

Polenta with White-Bean and Roasted-Pepper Ragout

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STEP 1 Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt

  • 2 cups low-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 2/3 cup regular or quick-cooking polenta
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 1 stalk celery, thinly sliced, plus leaves for serving
  • Pinch of red-pepper flakes
  • 1/3 cup thinly sliced jarred roasted piquillo or red bell peppers
  • 1 can (15 ounces) small white beans (such as navy), rinsed and drained
4.7/5 (6 Votes)