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Recipes
Chicken Stuffed with Tomato and Cheese
By courtneyepowell
1. Heat broiler to high. Set oven rack about 8 inches from heat source
- 4 boneless, skinless chicken breasts (about 4 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded part-skim mozzarella cheese
- 1 plum tomato (8 slices)
- 8 large basil leaves
- 1/3 cup bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 egg whites, lightly beaten
- 2 teaspoons olive oil
- 1 tablespoon chopped garlic
- 1 14 ounce can reducedsodium diced tomatoes (such as Muir Glen)
- 1/4 cup torn basil
- 1 pound angel hair pasta, cooked following pkg directions
Goat Cheese with Pistachios and Cranberries
By courtneyepowell
On a large plate, combine the pistachios and cranberries
- 2 T roasted pistachios, chopped
- 2 T dried cranberries, chopped
- 1 8-10 oz log fresh goat cheese
- Crackers or bread, for serving
Slow Cooker Brisket BBQ Chili
By courtneyepowell
1. Coat slow-cooker bowl with nonstick cooking spray
- 1 2 pound beef brisket or chuck roast, cut into 2-inch pieces
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 16 ounce can stewed tomatoes
- 1 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1/4 cup reduced-sodium Worcestershire sauce
- 1/4 cup chili powder
- 1 tablespoon dry mustard
- 1 tablespoon cumin
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can butter beans, drained and rinsed
- 2 cups cooked white rice
- 1/4 cup chopped scallion
- Lime wedges (optional)
CE's Chocolate Banana Brownie Dessert Pizza
By courtneyepowell
1. preheat oven to 475 2
- cooking spray
- 1 tsp cornmeal (fine ground)
- 1 lb whole wheat pizza dough
- 4 medium firm ripe bananas, sliced 1/4 inch thick
- 2 c fresh raspberries
- 2 Tbsp unsalted walnut pieces, toasted
- BROWNIE TOPPING
- 2 medium ripe bananas, mashed
- 1/4 c unsalted almond butter
- 1/4 c unsweetened cocoa powder
- 2 Tbsp maple sugar flakes, finely ground
- 2 Tbsp whole wheat flour
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- pinch sea salt
- 1/2 c melted dark chocolate (70% or greater)
- 4 egg whites, divided
- CREAM CHEESE ICING
- 1/2 c low fat plain cream cheese
- 1 tsp pure vanilla extract
- 1 Tbsp maple sugar flakes, finely ground
Artichoke and Olive Crostini
By courtneyepowell
Toss artichoke hearts with olives, olive oil and parsley; season with salt and pepper
- 14 oz can artichoke hearts, rinsed and chopped
- 1/4 c chopped kalamata olives
- 3 T olive oil
- 1 T chopped flat-leaf parsley
- salt and pepper
- 24 crostini
- shaved Parmesan
Healthier Jalapeno Poppers
By courtneyepowell
Fill sink with ice water. With gloves on, pour all jalapenos into the sink
- 3 pkgs low fat cream cheese
- 2 12-oz pkgs low fat sausage
- 40 jalapeno chili peppers
- 1 c shredded cheese (any kind, optional)
Apricot Chicken
By courtneyepowell
Heat a large skillet with a lid over med/high heat
- 2 T EVOO
- 2 lbs chicken tenderloins
- salt and pepper
- 1 large onion, chopped
- 2 T cider or white wine vinegar
- 12 dried, pitted apricots, chopped
- 2 c chicken stock
- 1 c apricot all fruit spread or preserves
- 3 T chopped flat leaf parsley, for garnish
Tex-Mex Pumpkin Patties
By courtneyepowell
In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs and grated cheese
- 2 slices firm sandwich bread, crumbled
- Several leaves of fresh Italian parsley, chopped
- 1/2 c fine, dry bread crumbs, plus extra for coating
- 3/4 c grated sharp Cheddar or Monterey Jack
- 1 1/2 T canola oil
- 3/4 c finely chopped onion
- 1/2 c finely chopped green or red bell pepper
- 1/2 c frozen corn kernels
- 1 clove garlic, minced
- 1 t chili powder
- 1 t cumin
- 1 egg, lightly beaten
- 1/3 c canned pumpkin
- 1/3 c ricotta
- 1/2 t salt
- 1/2 t pepper
- 2 T olive oil or butter
Love Dip (Central Market)
By courtneyepowell
Beat cream cheese with a mixer on med-high until fluffy, about 1 min
- 16 oz cream cheese, room temperature
- 3/4 t coarse salt
- 1/2 c chopped scallions (from 3-4 scallions), plus more for garnish
- 1/2 c hot-pepper relish or salsa verde
- Tortilla chips for serving
- Crudites, such as cucumber, carrots and jicama, for serving
Chocolate Puffs with Mascarpone Cream
By courtneyepowell
To make the puffs:: 1. Let eggs stand at room temperature 30 minutes
- Cream Puffs
- 2 eggs
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup water
- 1/4 cup whole milk
- 1/4 cup unsalted butter, cut into chunks
- 2 tablespoons sugar
- 1/4 teaspoon salt
- Filling
- 1/2 cup mascarpone cheese
- 1/2 cup whiping cream
- 2 tablespoons granulated sugar
- 2 teaspoons rose syrup or rose extract, or a drop or two of rosewater to taste (optional)
- Red food coloring (optional)
- Bittersweet or semisweet chocolate, melted (optional)