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Recipes
Challah with Apples and Honey
By courtneyepowell
Cut challah lengthwise; lightly toast, if desired
- 1 braided challah loaf
- Apple slices
- Honey
- Toasted almonds
Apple Pie Tasties
By courtneyepowell
1. Place a rack in middle of oven; preheat to 400ºF
- 30 frozen phyllo tartlet shells, thawed
- 1 cup apple cider
- 1 cinnamon stick
- 2 Golden Delicious apples, peeled, cored and finely diced (about 3 1/2 cups)
- 2 tablespoons unsalted butter
- Pinch of salt
- 1/4 cup dried cranberries, finely chopped
Chocolate Peanut-Butter Hedgehog Truffles
By courtneyepowell
Step 1 Place sugar in a large bowl; set aside
- 2 1/2 cups confectioners' sugar
- 1 1/2 sticks unsalted butter, softened
- 1/3 cup heavy cream
- 1 1/2 cups creamy peanut butter
- 1 teaspoon pure vanilla extract
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup cocoa nibs
Pork Shoulder Roast
By courtneyepowell
1. Apply nonstick cooking spray inside a slow cooker, or use a liner
- 2 –3 pound pork shoulder roast
- 1/2 cup cinnamon applesauce
- 1 sweet onion, sliced
- 2 generous splashes teriyaki sauce
Baked Flounder with Herbed Panko
By courtneyepowell
1. Heat oven to 425 degrees
- 4 flounder fillets (about 6 oz each)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup parsley, chopped
- 1 teaspoon chopped thyme
- 3/4 cup panko breadcrumbs
- 1 cup grape tomatoes, halved
- 2 pounds sweet potatoes (about 4 medium), scrubbed and patted dry
- 3 tablespoons cream cheese with chives
- 1 tablespoon chopped chives
Summer Corn Salad
By courtneyepowell
In a large skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes
- 2 1/2 ounces smoked bacon, rind removed, cut into 1/4-inch cubes (3/4 cup)
- 2 ears fresh corn, shucked
- 4 ripe multicolored heirloom tomatoes, cored, quartered, and chopped
- 1 large ripe avocado, halved, pitted, peeled, and cubed
- 2 ounces feta cheese, crumbled (1/2 cup)
- 2 small scallions, white part only, trimmed, peeled, and cut into thin rings
- 1/2 cup plain low-fat yogurt
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- Coarse, freshly ground black pepper
Golden Cauliflower with Herbed Yogurt
By courtneyepowell
From St. Philip, Austin -- yummy!
- For the herbed yogurt:
- 1 1/2 cups Greek yogurt
- 1 garlic clove, minced
- 2 Tbsp. lemon juice
- 2 Tbsp. cilantro, chopped
- 2 Tbsp. basil, chopped
- 2 Tbsp. mint, chopped
- 1 tsp. kosher salt
- For the cauliflower:
- 1 head cauliflower
- 1/4 cup pine nuts, toasted
- 1/4 cup golden raisins
- 1/2 cup herb yogurt
- 4 sprigs cilantro
- 4 sprigs mint
- 4 sprigs basil
- Canola oil
Energy Bark
By courtneyepowell
Preheat oven to 325 deg. Mix first six ingredients together in a small bowl
- 1 cup oats
- 1 cup sliced almonds
- 1/2 cup shredded coconut
- 1/4 cup wheat germ
- 2 tbsp wheat flour
- 1/4 tsp. cinnamon
- 1/4 cup brown sugar
- 3 tbsp butter
- 2 tbsp honey
Strawberry Scones
By courtneyepowell
Heat your oven to 425ºF. Line a large baking sheet with parchment paper, using a few spots of butter or cooking oi...
- 1 cup hulled and finely diced fresh strawberries
- 2 cups flour
- 1/3 cup sugar, plus a little for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- A lemon, for zest
- 6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
- 1/2 cup plus 1 tablespoon light cream
- 1 teaspoon vanilla extract
Pear Galette
By courtneyepowell
1. Whisk flour and salt. Using your fingers, rub cream cheese and 8 Tbsp
- 1 cup white whole-wheat flour
- 1/4 teaspoon salt
- 4 ounces cream cheese, cold
- 8 tablespoons plus 2 tsp. unsalted butter, cold, cut into small pieces
- 3 tablespoons maple syrup
- 1 1/2 pounds pears (about 3), such as Bosc, Anjou or Bartlett
- 2 tablespoons lemon juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup dried cranberries
- 1 large egg, lightly beaten
- 2 teaspoons coarse sugar, optional