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Recipes
Black-Eyed Peas and Brown Rice
By courtneyepowell
Put rice in a large bowl. Gently separate the grains and break apart any lumps
- 4 c cooked, cold, long-grain brown rice
- 1 1/2 c water
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 t freshly ground pepper
- 3 c cooked black-eyed peas
- 1 butternut squash, about 1 lb, peeled, seeded and cut into cubes
- 1 red bell pepper, stemmed, seeded and finely chopped
- 1/2 t hot pepper sauce
Kale Cranberry Quesadillas
By courtneyepowell
Preheat a skillet over med heat for 1 min
- 1 T olive oil
- 1/3 c diced white onion
- 1 1/2 t minced garlic
- 1/2 c seeded diced tomato
- 4 oz kale, ribs removed, chopped (2 well-packed cups)
- 3 T dried cranberries
- 1/8 t ground cumin
- 1/8 t ground black pepper
- 1/4 t salt
- 4 6" corn tortillas
- 1 c shredded cheese
Slow-Cooker Creamy Chicken and Mushroom Potpie
By courtneyepowell
In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup wate...
- 8 ounces cremini mushrooms, stems trimmed and halved if large
- 4 carrots, cut into 1-inch pieces
- 1 medium onion, chopped
- 1/3 cup all-purpose flour
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- kosher salt and black pepper
- 1 sheet puff pastry (half a 17.3-ounce package), thawed
- 1 cup frozen peas
- 1 cup frozen green beans
- 1/3 cup heavy cream
Almost-Homemade Vanilla Buttercream
By courtneyepowell
Yields ~ 4 c
- 1 1/2 1 1/2
- cups unsalted butter (3 sticks), softened, cut in 1-inch pieces
- 1 1
- 16 ounce jar marshmallow creme*
- 1/2 1/2
- cup powdered sugar
- 1 1
- teaspoon vanilla
Browned Butter Pecan Sandies
By courtneyepowell
1. Position a rack in upper third of oven; preheat to 350 degrees F
- 1 cup unsalted butter, cut into chunks
- 1 cup chopped pecans
- 3/4 cup powdered sugar
- 1/4 cup packed brown sugar
- 3 - 4 tablespoons half-and-half or light cream
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups unbleached all-purpose flour
- Coarse sugar (optional)
- 36 pecan halves
- Molasses or maple syrup (optional)
Pan-Fried Fish with Peppers and Pecans
By courtneyepowell
1. Rinse fish; pat dry with paper towels
- 1 lb tin white fish fillets
- 1/3 c all-purpose flour
- 1/4 t salt
- 6 T butter
- 1 T brown sugar
- 1/2 c chopped pecans
- 1/2 of a red sweet pepper, cut into strips
- 1/8 t cayenne pepper
- Juice from 1 small lime
- Green onion, sliced
Berry Shortcakes with Whipped Cream Cheese
By courtneyepowell
This recipe makes four blueberry and four strawberry shortcakes
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon coarse salt
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick cold unsalted butter, cut into small pieces
- 8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
- 2 ounces blueberries (about 1/3 cup), plus more for serving
- 2 ounces strawberries, hulled and diced (about 1/3 cup), plus more for serving
- 3/4 cup well-shaken buttermilk
- 1/3 cup confectioner's sugar, plus more for serving
- 1 1/4 cups heavy cream
Mexican Zucchini
By courtneyepowell
1. Cook garlic in olive oil in large skillet over medium heat
- 2 garlic cloves, finely chopped
- 2 tbsp extra virgin olive oil
- 1 lb zucchini diced
- 1 large tomato cored seeded and diced
- 1 green onion, thinly sliced
- 1 tbsp. basil pesto
- 1/2 cup crumbled queso blanco
- fresh lime juice
- salt and pepper to taste
Fennel, Cucumber, and Pomegranate Salad
By courtneyepowell
To make the dressing, combine vinegar, salt and sugar in a small bowl; mix until sugar dissolves
- Dressing:
- 2 T red wine vinegar
- 1/2 t kosher salt
- 1/2 t sugar
- 1/4 c olive oil
- Salad:
- 2 bulbs fennel
- 1 cucumber
- 1/4 c roughly chopped fresh cilantro
- 1/4 c roughly chopped fresh parsley
- 2 T roughly chopped fresh mint
- 1/2 c pomegranate seeds
- 1/2 c crumbled feta
Black Bean and Sausage Stew
By courtneyepowell
1. Cover beans with water and soak overnight, or follow quick-soak method on packaging
- 1 pound black beans
- 1 tablespoon vegetable oil
- 1/2 pound sweet Italian sausage, casings removed, crumbled
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 4 cups reduced-sodium vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 sweet red pepper, cored, seeded and chopped
- Chopped cilantro, avocado, tomato and sweet red pepper for garnish