Courtneyepowell's profile page
Recipes
Texas-Style Peanut Butter Baked Pork Chops
By courtneyepowell
1. Preheat oven to 350 degrees
- 4 thick-cut pork chops
- 4 tablespoons olive oil
- 5 tablespoons creamy peanut butter
- 5 tablespoons honey
- 2 teaspoons light brown sugar
- 3 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
Goat Cheese and Green Apple Sandwiches
By courtneyepowell
In a large bowl, toss onion with vinegar; let stand 10 mins
- 1 small red onion, thinly sliced
- 4 t apple cider vinegar
- 4 oz goat cheese, at room temp
- 1 t lemon zest
- 1/2 t kosher salt
- 1/2 t black pepper
- 1/2 t honey
- 1 T EVOO
- 3 c frisee
- 8 slices rye bread, lightly toasted
- 1 small Granny Smith apple, halved, cored and thinly sliced
- 1/4 c fresh dill
Roasted Chicken Breasts with Ratatouille
By courtneyepowell
Preheat oven to 450 degrees with rack in upper third
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for rubbing
- 1 medium eggplant, cut into 1-inch cubes (6 cups)
- 1 medium zucchini, cut into 3/4-inch cubes (2 cups)
- 2 tablespoons minced garlic (from 6 cloves)
- 2 cups cherry tomatoes (10 ounces)
- 5 sprigs thyme
- Coarse salt and freshly ground pepper
- 4 small bone-in, skin-on chicken breasts (2 1/2 pounds total), halved crosswise
Escarole Salad with Celery and Pine Nuts
By courtneyepowell
Step 1 Whisk together vinegar, mustard, and shallot in a small bowl
- 3 tablespoons red-wine vinegar
- 1 tablespoon whole-grain mustard
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 stalks celery, thinly sliced, plus 1/4 cup packed leaves
- 1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)
- 1/4 cup pine nuts, toasted
Chicken Sandwiches with Zucchini Slaw
By courtneyepowell
`
- 3 T sour cream
- 1 canned chipotle chili in adobo, seeded and minced
- 2 T fresh lime juice
- 2 small zucchini, coarsely shredded
- kosher salt
- 5-oz bunch arugula, thick stems discarded
- 1 T EVOO
- fresh ground pepper
- 6 small baguette rolls, split lengthwise
- 1 roast chicken (about 4 lbs), meat and skin shredded
Layered Lemon Cream Tart with Toasted Almond Crust
By courtneyepowell
Requires 9-in spingform pan
- Crust:
- 1 1/2 c rolled oats
- 1/4 c blanched unsalted almonds
- 1/3 c unsweetened apple butter
- 1/4 c unsalted almond butter
- Pinch sea salt
- Baked Lemon Layer:
- 1 vanilla bean
- 1/2 c egg whites
- 1/4 c fresh lemon juice
- 1/4 c strained low-fat plain yogurt
- 1/4 c raw honey
- Lemon Cream Layer:
- 1 vanilla bean
- 8 oz low-fat cream cheese (3/4 c)
- 1/2 c strained low-fat plain yogurt (Note: strain yogurt overnight until very thick)
- 1 large lemon, juiced and zested (1/3 c juice), divided
- 1/4 c raw honey
- 1 c fresh blueberries and/or blackberries
- Note: while you may have unsweetened applesauce on hand, try making this recipe with apple butter instead - it's thicker and better for binding.
Cabbage and bean soup
By courtneyepowell
Saute chopped leeks and potatoes in olive oil until they start to soften
- Leeks
- Potatoes
- 3 cloves minced garlic
- Red pepper flakes
- 1/2 head cabbage
- 1 c cooked white beans
- 1-2 T fresh thyme
- Chicken broth
- salt and pepper
- Parmesan cheese
Blueberry Cornmeal Muffins
By courtneyepowell
Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups
- 1 1/2 cup flour
- 3/4 cup cornmeal
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange zest
- 1 1/4 cups buttermilk
- 2 eggs
- 2 tablespoons canola oil
- 1 1/2 cups fresh or frozen blueberries
Grilled Vegetables
By courtneyepowell
Mix and match these garden fresh veggies with the sauce of your choice!
- Vegetables (choose any one of the below with any one serving sauce):
- 12 heads baby bok choy (3/4 lb) halved lengthwise
- 2 lbs sweet potatoes, sliced lengthwise 1/8 thick
- 1 1/2 lbs curly kale
- 2 large red onions, 1/2 in thick crosswise
- 2 lbs medium thick trimmed stalks asparagus
- Sauces
- Honey-Mint Vinaigrette
- 2 T honey
- 2 T medium dry sherry
- 2 T chopped mint
- 1 t lemon juice
- 1/4 t salt
- 1/2 t ground black pepper
- Chimichurri
- 1/2 c chopped parsley
- 2 cloves garlic, minced
- 1/2 t smoked paprika
- 1/2 t crushed red pepper flakes
- 1/2 c red wine vinegar
- 1/2 c olive oil
- 1/2 t salt
- Parsley and Lemon Gremolata
- 1/4 c finely chopped parsley
- 1 clove garlic, minced
- 1 t olive oil
- finely grated zest of 1 lemon
- 1/2 t lemon juice
- 1/4 t salt
- Balsamic Vinegar and Rosemary
- 2 T plus 1 t balsamic vinegar
- 3 T olive oil
- 1 t finely chopped fresh rosemary
- 1/4 t salt
- 1/2 t ground black pepper
- Soy-Sesame Vinaigrette
- 3 T soy sauce
- 2 1/2 T rice wine vinegar
- 1 t toasted sesame seeds
- 1 t sesame oil
Pork Tacos with Spicy Watermelon Salsa
By courtneyepowell
1. For salsa, in medium bowl combine watermelon, chopped pepper(s), and cilantro
- 1 1/2 cups chopped seeded watermelon
- 1 - 2 fresh banana or Anaheim peppers, finely chopped*
- 1/4 cup snipped fresh cilantro
- 1/2 teaspoon each salt, sugar, garlic powder, and ground chipotle chile pepper or chili powder (or 2 tsp. Southwestern smoky blend chipotle seasoning)
- 4 boneless pork country-style ribs (about 1 1/4 lb total)
- 24 extra thin or 12 regular corn tortillas