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Recipes

Chicken-Chile Stew

Chicken-Chile Stew

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Chiles add a Mexican flair to a chicken stew made even heartier with cannellini beans

  • 10 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
  • Coarse salt
  • Black pepper, freshly ground
  • 2 teaspoons safflower oil
  • 3 poblano chiles, ribs and seeds removed, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon lightly packed fresh oregano leaves, finely chopped
  • 1 tablespoon chili powder
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 3 (15.5 ounce) cans cannellini beans, rinsed and drained
  • Lime wedges, for serving
  • Cilantro sprigs, for serving
  • Salsa fresca, for serving
4.6/5 (11 Votes)

Spicy Marinated Pork and Eggs

Spicy Marinated Pork and Eggs

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1. Trim fat from pork. Cut meat into 1-inch pieces

  • 1 pound boneless pork shoulder
  • 1 cup bottled thick and chunky salsa
  • 1 tablespoon vegetable oil
  • 1 large white onion, coarsely chopped
  • 2 pounds potatoes, peeled and cut into 1-inch pieces
  • 2 fresh green chile peppers, chopped (1 cup)
  • 2 cloves garlic, minced
  • 6 eggs
  • 1 cup shredded cheddar cheese (4 ounces)
  • Fresh cilantro
  • Sliced fresh jalapeno chile peppers (optional)
  • Serve with tortillas (optional)
4.4/5 (18 Votes)

Stuffed Collard Greens

Stuffed Collard Greens

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Pulse tomatoes with juices in a food processor until chopped

  • 1 can (28 ounces) whole peeled tomatoes with their juices
  • 1/4 cup extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • Pinch of red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup spelt
  • 1 pound collard greens
  • 1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 2 teaspoons chopped fresh sage leaves
4.2/5 (5 Votes)

Pineapple Express

Pineapple Express

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In a food processor, pulse pineapple, ginger, coconut water, coconut oil, and honey until pureed

  • 6 cups chopped peeled fresh pineapple
  • 2 tablespoons chopped peeled fresh ginger
  • 2 cups coconut water
  • 1 tablespoon coconut oil
  • 1 tablespoon honey (preferably white)
  • 1/4 cup white rum per drink
  • Strip of pineapple core, for garnish
4.4/5 (8 Votes)

Perfect Chicken Kabobs

Perfect Chicken Kabobs

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1. Trim excess fat from thighs

  • 3 pounds skinned and boned chicken thighs
  • Sticky Sesame-Sorghum Marinade,
  • Chardonnay-Herb Marinade, or
  • Buttermilk Tandoori Marinade (all recipes on KI)
  • 8 to 10 flat wooden skewers
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
4/5 (7 Votes)

Sweet-and-Spicy Brisket

Sweet-and-Spicy Brisket

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STEP 1 Season brisket generously with salt and pepper; place in a slow cooker

  • 1 brisket, about 3 1/2 pounds
  • Coarse salt and freshly ground pepper
  • 1 bunch carrots (about 7), peeled and cut on the bias into 2-inch pieces
  • 1 onion, peeled and cut lengthwise into 8 wedges
  • 3/4 cup dried figs, preferably Mission or Turkish (about 9 ounces), halved lengthwise
  • 1/2 cup dried apricots, preferably Turkish (about 3 ounces)
  • 5 sprigs thyme
  • 2 tablespoons harissa paste
  • Rustic bread, for serving (optional)
4.5/5 (11 Votes)

Chicken Tostadas and Avocado Salsa with Chipotle Rice

Chicken Tostadas and Avocado Salsa with Chipotle Rice

By

1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk

  • Chipotle Rice:
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 cup prechopped tomato
  • 1/2 cup prechopped white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 avocado, peeled and diced
  • 1 tablespoon extra-virgin olive oil, divided
  • 4 (6-inch) flour tortillas
  • 2 cups shredded green leaf lettuce
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 2 cups shredded boneless rotisserie chicken breast
  • 1/4 cup crumbled queso fresco
  • 2 c water
  • 1 T butter
  • 1 T minced chipotle chile, canned in adobo sauce
  • 1/4 t salt
  • 1/4 t fresh ground pepper
  • 1 c rice
  • 1 T chopped fresh cilantro
4.5/5 (38 Votes)

Halloween Oatmeal Cookies

Halloween Oatmeal Cookies

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Dough spreads in oven - make cookies small!

  • 1 c (2 sticks) butter, softened
  • 1 c sugar
  • 1 c brown sugar
  • 2 eggs
  • 2 t vanilla extract
  • 2 c old fashioned oats
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 1 c rice crispy cereal
  • 1 c Reeses pieces
  • 1 c chopped pecans, optional
  • Candy corn
0/5 (0 Votes)

Tofu Ceviche

Tofu Ceviche

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Tofu Ceviche is a completely vegetarian and vegan ceviche recipe that has all the fresh, vibrant citrusy flavors yo...

  • 1 1/2 pounds firm tofu
  • 1/2 cup cider vinegar or sherry vinegar
  • 1 teaspoon sugar
  • salt and freshly ground black pepper
  • 4 scallions, sliced
  • 1 teaspoon minced garlic, from 1 clove
  • 1 bunch radishes, sliced or chopped
  • 1 cucumber, sliced or chopped
  • 1 avocado, cubed
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh cilantro
4.5/5 (4 Votes)

Flavorful Corn on the Cob

Flavorful Corn on the Cob

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To grill corn: Brush shucked ears with oil and grill over med-high heat, covered, turning often until seared in spo...

  • Mexican:
  • 4 shucked ears of corn, brushed with oil
  • 1 T mayo
  • 1 t cumin
  • 1/2 c Cotija cheese
  • 4 T chopped cilantro
  • Indian:
  • 1/2 c yogurt
  • 1/4 c minced onion
  • 1 t ground coriander
  • 1/2 t cayenne
  • 1/2 t salt
  • 1/4 t tumeric
  • Italian:
  • 1/2 c finely grated Parmesan
  • 2 small cloves garlic, minced
  • 1/4 c chopped parsley
0/5 (0 Votes)