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Wonder Wings

Wonder Wings

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1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit

  • 3 pounds chicken wings
  • 2 teaspoons vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Alabama White Sauce,
  • Buttery Nashville Hot Sauce, or
  • Vietnamese Peanut Sauce (all recipes on KI)
4.7/5 (9 Votes)

Vanilla-Custard Ice Cream Base

Vanilla-Custard Ice Cream Base

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Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, a...

  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon coarse salt
4/5 (1 Votes)

Apple Cranberry Spice Muffins

Apple Cranberry Spice Muffins

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Apple cranberry spice muffins have a perfect blends of sweet, sour and spicy

  • 1 1/3 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch ground cloves
  • Pinch salt
  • 2 eggs
  • 1/4 cup canola oil
  • 1 cup sour cream
  • 1 large Granny Smith apple (or other tart variety), peeled, cored, and finely chopped
  • 1/2 cup walnuts, 88816027, optional
  • 1/2 cup sweetened dried cranberries
4.5/5 (39 Votes)

Pastrami-Spiced Tofu Reuben

Pastrami-Spiced Tofu Reuben

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1. Arrange tofu in a single layer on a plate between several layers of paper towels

  • 1 14-oz. package firm tofu, cut crosswise into 8 slices
  • 1/4 cup plus 2 Tbsp. reduced-fat mayonnaise
  • 3 tablespoons ketchup
  • 3 tablespoons chopped sweet pickles, such as gherkins
  • 1 teaspoon ground coriander
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons extra-virgin olive oil
  • 8 ounces sauerkraut, drained, rinsed and squeezed dry (about 2 cups)
  • 1 tablespoon chopped pickled jalapeño, seeds removed
  • 2 tablespoons unsalted butter, softened
  • 8 slices pumpernickel
  • 4 slices Swiss cheese
  • 2 half-sour pickles, sliced, optional
4.2/5 (6 Votes)

Spaghetti with Shrimp and Olives

Spaghetti with Shrimp and Olives

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Bring a large pot of generously salted water to a boil

  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti
  • 2 slices bacon, coarsely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons packed fresh rosemary leaves
  • 1 cup mixed olives
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 pint cherry tomatoes, halved
  • 1 pound fresh or thawed frozen medium shrimp, peeled and deveined
  • Grated Pecorino Romano, for serving (optional)
4.8/5 (5 Votes)

Spiced Pumpkin Seed and Millet Cereal

Spiced Pumpkin Seed and Millet Cereal

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1. Place a medium saucepan over medium heat

  • 1/2 cup raw, hulled pumpkin seeds
  • 3/4 cup millet
  • 2 1/2 cups unsweetened almond or coconut milk
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of salt
  • Honey or agave nectar, for serving, optional
4.5/5 (2 Votes)

Green Eggs & Ham Frittata

Green Eggs & Ham Frittata

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This tasty green eggs and ham features kale, ham, scallions and grated parmesan cheese

  • 2 tablespoons vegetable oil
  • 1 bunch kale, stems removed, leaves cut into thin ribbons
  • 6 scallions, white and light green parts, chopped
  • 6 ounces boiled ham, diced
  • 8 large eggs, lightly beaten
  • 1/2 cup grated Parmesan
  • Salt and pepper
4/5 (4 Votes)

Smoky Navy Bean Soup

Smoky Navy Bean Soup

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1. Coat slow-cooker bowl with nonstick cooking spray

  • 1 pound navy beans, soaked overnight
  • 2 cups chopped smoked ham, about 8 oz
  • 1 large onion, chopped
  • 3 ribs celery, thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 1 14 1/2ounce can petite diced tomatoes with chipotle or jalapeno pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 5 ounce bag baby spinach
4.5/5 (27 Votes)

Rigatoni with Sausage and Fennel

Rigatoni with Sausage and Fennel

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Bring a large pot of generously salted water to a boil

  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 pound sweet Italian sausage, removed from casing
  • 1/2 fennel bulb, cored and thinly sliced, plus fronds, for serving
  • 2 medium carrots, peeled and coarsely chopped (about 3/4 cup)
  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice, plus lemon wedges, for serving
  • 2 1/2 ounces Parmesan, grated (about 3/4 cup), plus more for serving
  • Arugula, for serving
4.4/5 (7 Votes)

Chardonnay-Herb Marinade

Chardonnay-Herb Marinade

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Whisk together Chardonnay, olive oil, minced shallot, grated garlic, parsley, basil, thyme, mustard, sugar, salt, a...

  • 1/2 cup Chardonnay
  • 1/4 cup olive oil
  • 1 shallot, minced
  • 2 garlic cloves, finely grated
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
0/5 (0 Votes)