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Recipes
Hot Pecan Crab Dip
By courtneyepowell
I've been making this Hot Pecan Crab Dip recipe for years and it's always a huge hit with my family and friends
- 8 ounces crab, fully cooked and flaked
- 6 slices bacon, cooked and crumbled
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup Parmesan, grated & divided
- 1/2 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
- 1/2 cup mayonnaise
- 6 to 8 jalapeños, chopped and deseeded
- 1/4 cup green onion, chopped
- 1/2 teaspoon crushed garlic or 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup Texas pecans, chopped
- 1/2 cup crackers
- 1/2 cup melted butter
Chicken-Apple Sausage Quinoa
By courtneyepowell
1. Bring a large pot of lightly salted water to a boil
- 1 pound broccoli rabe, stems trimmed, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 cup uncooked quinoa
- 1/2 cup raisins
- 1 12 ounce package fully cooked chicken-apple sausages
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1/2 cup sliced almonds, toasted
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Jerk Turkey and Mango Tacos
By courtneyepowell
In a medium pot, warm mixture over med heat until heated through
- 3 c shredded rotisserie or leftover turkey
- 1/4 c Jamaican jerk marinade or jerk BBQ sauce
- 2 T water
- 8 corn tortillas
- 1-2 mangoes, diced
- Chopped cilantro
Broiled Striped Bass with Cauliflower and Capers
By courtneyepowell
Step 1 Preheat broiler with rack 6 inches from heating element
- 1 small head cauliflower (about 2 1/4 pounds), cut into 1/2-inch-thick slices
- 3 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 skin-on striped-bass fillets (each about 6 ounces)
- 2 tablespoons salt-packed capers, rinsed and drained
- 3 tablespoons golden raisins
- 2 tablespoons sherry vinegar
- Mixed fresh herbs, such as parsley, tarragon, and chives
Crepes with Strawberries and Toffee Sauce
By courtneyepowell
1. Combine sugar and flour into a bowl
- Toffee Sauce:
- 1 T superfine sugar
- 1 1/4 c plain flour
- 2 eggs
- 1 c milk
- 2 T canola oil
- 1/2 c light cream cheese
- 7 oz strawberries, sliced
- 1/4 c butter
- 1/3 c light brown sugar
- 1/4 pint thick cream
- 1/2 t vanilla extract
Tomatillo Pork Stew
By courtneyepowell
1. Coat slow-cooker bowl with nonstick cooking spray
- 2 pounds boneless pork shoulder or pork butt, cut into 2-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 onions, halved and sliced
- 4 cloves garlic, chopped
- 2 green peppers, cored, seeded and sliced
- 1 16 ounce jar tomatillo salsa
- 2 tablespoons cornmeal
- 3 cups cooked white rice
- Sour cream and cilantro (optional)
Crock Pot Lasagna
By courtneyepowell
Brown ground beef and drain and add marinara
- 2 lbs ground beef
- 2 jars (24 oz each) marinara sauce
- 2 lbs ricotta cheese
- 3-4 c shredded mozzarella
- 1 egg, beaten
- Italian seasoning, to taste
- 1 box (1 lb) uncooked lasagna noodles
- 2-3 handfuls (about 4 oz) fresh baby spinach
Beet Salad with Honey-Lavender Dressing
By courtneyepowell
Beets: Preheat oven to 350 degrees
- BEETS
- 6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red
- Extra-virgin olive oil, for drizzling
- Coarse salt
- DRESSING
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots, thinly sliced (1 cup)
- 1/3 cup honey
- 1/2 teaspoon fresh lavender leaves
- 1 large egg yolk
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1 cup safflower oil
- SALAD
- 2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
- 1/2 cup pecans (2 ounces), toasted and salted
- 8 ounces fresh goat cheese, crumbled
- 2 baby Chioggia beets, scrubbed and thinly sliced
Darlene's Dark Chocolate Pudding
By courtneyepowell
In a small bowl, pour 3 T of the almond milk over the arrowroot, stir to dissolve and set aside
- 3 c almon milk
- 1 1/2 T arrowroot
- 1/2 c good quality maple syrup
- pinch fine sea salt
- 3 T agar flakes
- 4 oz unsweetened chocolate
- 1 t pure vanilla extract
Caramelized Red Onion and Fig Pizza
By courtneyepowell
1. Preheat oven to 500°F
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound whole-wheat pizza dough, at room temperature
- 1/2 cup crumbled feta
- 4 ounces mozzarella, shredded
- 1/2 cup dried Mission figs, chopped
- 1/4 cup walnuts, chopped
- 1/4 teaspoon dried oregano