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Recipes

Lime-Cilantro Chicken

Lime-Cilantro Chicken

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Saute onion in olive oil and vegetable broth for 2 mins

  • 1/4 c minced yellow onion
  • 1 t EVOO
  • 1/4 c low sodium vegetable broth
  • 1/4 c sliced mushrooms
  • 1/2 minced red bell pepper
  • 1 t lime juice
  • Pinch cayenne
  • Pinch black pepper
  • 3 oz cooked chicken breast
  • 1/2 c cooked brown rice
  • 1/4 avocado
  • 1 T chopped cilantro
0/5 (0 Votes)

Charred Asparagus with Shaved Parmesan

Charred Asparagus with Shaved Parmesan

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Preheat oven to 425. Put a baking sheet on the middle rack and heat for 5 mins

  • 1 1/2 lbs asparagus, tough ends snapped off
  • 2 T olive oil
  • 1/2 t coarse smoked salt
  • 1/8 t fresh ground black pepper
  • 1 T fresh lemon juice
  • 1 oz Parmesan, shaved into thin strips
0/5 (0 Votes)

Mini Coconut Cupcakes

Mini Coconut Cupcakes

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Serve with chai tea

  • 1/4 c sweetened flaked coconut
  • 1 c flour
  • 1/2 t baking powder
  • 1/4 t salt
  • 1 stick unsalted butter, softened
  • 1/2 c sugar
  • 2 eggs
  • 1/2 t vanilla extract
  • 1/2 c reduced fat coconut milk
  • 3/4 c reduced fat dried coconut
  • 4 T (2 oz) reduced fat cream cheese, at room temp
  • 2 T powdered sugar
  • 1/2 c heavy cream
4/5 (1 Votes)

Hummingbird Cake

Hummingbird Cake

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Cake: Preheat oven to 350 degrees

  • Cake
  • 1 cup safflower oil, plus more for cake pans
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coarse salt
  • 3 large eggs
  • 2 cups chopped ripe bananas (from about 3 medium)
  • 1 can (8 ounces) crushed pineapple in juice
  • 1 cup chopped toasted pecans
  • 2 teaspoons pure vanilla extract
  • Frosting
  • 8 ounces cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 5 cups confectioners' sugar, sifted
  • 1/4 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • Dried Pineapple Rounds, for serving (optional)
4.3/5 (13 Votes)

Maple Pecan Pie

Maple Pecan Pie

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Dough: Whisk together flour, granulated sugar, and salt in a large bowl

  • Dough
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 3 tablespoons ice water
  • Filling
  • 1 stick unsalted butter
  • 1 1/2 cups packed dark-brown sugar
  • 1 cup maple syrup, preferably grade A
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coarse salt
  • 1 1/2 cups toasted pecan halves
4.4/5 (12 Votes)

Sticks and Stones

Sticks and Stones

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1. Heat the oven to 300º

  • 4 tablespoons butter
  • 1/4 cup frozen orange or apple juice concentrate
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 3 cups oatmeal cereal squares (we used Quaker Oatmeal Squares)
  • 2 cups pretzel sticks
  • 1 1/2 cups whole almonds
  • 1 cup raisins or dried cranberries
4.3/5 (6 Votes)

Holiday Kale Salad

Holiday Kale Salad

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1. Preheat oven to 375 degrees F

  • 2 cups fresh cranberries
  • 4 - 5 cloves garlic, unpeeled
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • 1/3 cup olive oil
  • 2 teaspoons finely shredded lemon peel
  • 1/4 cup lemon juice
  • 4 1/2 teaspoons Dijon-style mustard
  • 4 cups chopped kale
  • 2 cups cooked wild rice, cooled
  • 1 small bulb fennel, cored and shaved or cut into very thin wedges
  • 1 cup chopped walnuts, toasted
  • 1/2 cup thinly sliced red sweet pepper
  • 1/2 cup thinly sliced red onion
4.5/5 (23 Votes)

Coconut Almond Energy Bar

Coconut Almond Energy Bar

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Preheat the oven to 350°F

  • 2 cups old-fashioned rolled oats
  • 1 cup unsweetened shredded coconut
  • 1/2 cup whole raw almonds
  • 1/2 cup whole raw cashews or peanuts
  • 1/2 cup sesame seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup chopped dates or raisins
  • 1 1/2 cups tahini (sesame seed paste) or natural peanut butter
  • 1 cup honey (you'll need an entire 16-ounce bottle)
  • 1 teaspoon vanilla extract
0/5 (0 Votes)

Roasted Acorn Squash with Orange Oil

Roasted Acorn Squash with Orange Oil

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Preheat oven to 375. In a small bowl, whisk together orange zest and 1 T EVOO, until well combined; set aside

  • 1 T freshly grated orange zest
  • 2 T EVOO
  • 1 large acorn squash (about 1 1/2 lbs)
  • 1/3 c fresh orange juice
  • 1/4 t kosher salt, plus more to taste
  • 1/8 t fresh ground black pepper, plus more to taste
  • 2 small sprigs fresh thyme, stems removed
0/5 (0 Votes)

Cherry, Chocolate & Nuts Trail Mix

Cherry, Chocolate & Nuts Trail Mix

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In a large bowl, combine all ingredients; toss to mix

  • 1 c cashews, unsalted
  • 1 c almonds, unsalted
  • 3/4 c dried cherries
  • 1/4 c dark chocolate chips
0/5 (0 Votes)