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Recipes
Skillet Pork Chops with Sauteed Peaches
By courtneyepowell
1. Heat a large skillet over medium-high heat
- 2 teaspoons olive oil
- 4 (4-ounce) center-cut boneless pork loin chops, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced shallots
- 2 teaspoons chopped fresh thyme
- 2 peaches, each cut into 8 wedges
- 1/2 cup dry white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 2 teaspoons honey
- 2 teaspoons butter
Paprika Shrimp with Hummus and Mint
By courtneyepowell
Heat a large skillet over medium-high
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced (2 tablespoons)
- Coarse salt and freshly ground pepper
- 1/2 teaspoon paprika, plus more for sprinkling
- 2 tablespoons fresh lemon juice, plus wedges for serving
- 1 1/2 cups plain store-bought hummus
- 3 tablespoons finely chopped fresh mint, plus leaves for serving
- Pitas, warmed if desired, for serving
- Romaine-lettuce leaves and sliced cucumbers
White Chili
By courtneyepowell
Stir fry or boil chicken breasts and cube
- 1-2 lbs chicken breasts, cubed
- 48 oz jar Great White Northern Beans
- 16 oz jar salsa
- 4 oz shredded monterrey jack cheese
- 1-2 t cumin
- 1 11 oz can mexican sweet corn
Kiwi-Honeydew Smoothie
By courtneyepowell
Place all ingredients in a blender
- 4 c honeydew melon chunks
- 3 c white cranberry juice
- 2 c ice
- 4 peeled and coarsely chopped kiwifruits (2 c)
Kale-Apple Smoothie
By courtneyepowell
Place all ingredients in a blender and blend until smooth and frothy
- 3/4 c chopped kale (ribs and thick stems removed)
- 1 small stalk celery, chopped
- 1/2 banana
- 1/2 c apple juice
- 1/2 c ice
- 1 T fresh lemon juice
Apple and Cheddar Tartine
By courtneyepowell
Heat broiler. Broil the baguette until lightly toasted, 1 to 2 minutes
- 1/2 small baguette (5 ounces), split lengthwise, then crosswise
- 2 tablespoons apple butter
- 1/2 apple, thinly sliced
- 2 ounces Cheddar, sliced
Classic Green Bean Casserole
By courtneyepowell
Heat oven to 350. Mix all ingredients except 1/2 can onions in a 1 1/2-qt casserole dish
- 9 oz frozen green beans, thawed, drained
- Velveeta cubes
- 1 10 3/4 can cream mushroom soup
- 1/8 t pepper
- 1 can French fried onions, divided
- 1/2-1 can milk
- 1 pkg Lipton onion soup mix
Orange Salad with Dates, Mint, and Chiles
By courtneyepowell
Remove peel and pith from oranges with a sharp knife
- 5 oranges, such as a mix of navel and blood oranges
- 6 large dry dates, such as deglet noor or amber, quartered and pitted
- 2 ounces feta, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 5 sprigs mint
- 1/2 small chile, such as serrano (ribs and seeds removed, if less heat is desired), thinly sliced into rings
Molten Chocolate-Espresso Cakes
By courtneyepowell
Preheat oven to 400 degrees
- 4 tablespoons unsalted butter, room temperature, plus more for tin
- 1/3 cup sugar, plus more for tin
- 8 ounces bittersweet chocolate, coarsely chopped
- 1/3 cup all-purpose flour
- 1 tablespoon instant espresso powder
- 1/4 teaspoon coarse salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Ganache glaze (optional)
Simple Collards
By courtneyepowell
Blanch leaves in boiling water for 5 minutes, drain, then saute for 10 mins with olive oil, garlic and onion
- SAUTE:
- 2 lbs collard leaves, trimmed
- Olive oil
- Garlic
- Onion
- Or BRAISE:
- 2 lbs collard leaves, trimmed
- Chicken broth
- salt and red pepper flakes