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Recipes
Frisee Salad with Pistachios and Dijon Vinaigrette
By courtneyepowell
Combine frisee, radicchio, and tarragon leaves in a serving bowl
- 12 ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups)
- 1/2 small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups)
- 2 tablespoons fresh tarragon leaves, plus tarragon flowers (optional)
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup shelled raw pistachios
Quinoa Salad with Apples and Almonds
By courtneyepowell
1. In a med-sized saucepan, combine the quinoa and water, then bring them to a boil
- 1 c quinoa, rinsed
- 2 c water
- 2 T honey
- 1/4 c lemon juice
- 1/2 t coarse salt
- 3 T olive oil
- 1 c peeled, diced tart apple such as Granny Smith
- 1 c finely chopped celery
- 1/2 c golden raisins
- 1/2 c finely chopped parsley
- 1/2 c coarsely chopped almonds, toasted
- coarse salt and pepper
Peanut Butter Crunch French Toast
By courtneyepowell
Preheat the oven to 250°
- 1/2 cup creamy peanut butter
- Six teen 1/2-inch-thick slices brioche
- 4 large eggs, beaten
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 4 cups cornflakes, finely crushed
- 4 tablespoons unsalted butter
- Confectioners' sugar, for dusting
- 4 cups mixed berries
- Maple syrup, for serving
Teriyaki Glazed Broiled Salmon
By courtneyepowell
In a small bowl, mix together all ingredients except the salmon
- 4 5-ounce salmon fillets, with skin
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon Asian sesame oil
- 4 teaspoons seasoned rice vinegar
- 4 teaspoons honey or agave nectar
- 1 tablespoon chopped fresh ginger root
- 1 teaspoon cornstarch
- 1 tablespoon minced green onion
- 1 large garlic clove, minced
- 1/4 teaspoon ground black pepper
Berry-Nut French Toast
By courtneyepowell
1. Coarsely crush the cereal and place in a shallow dish
- 2 cups multigrain flakes with oat clusters, cranberries, and almonds
- 4 eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 3/4-inch-thick slices French or Italian bread
- 2 tablespoons butter
- Fruit-flavored syrup, maple syrup, or apricot preserves, warmed
Cucumber-Feta Salsa with Pita Crisps
By courtneyepowell
Preheat oven to 350. Combine feta, lemon juice and pepper, partially mask with a fork
- 1 c 4 oz crumbled feta cheese
- 2 T fresh lemon juice
- 1/4 t fresh ground pepper
- 1 1/2 c cubed seeded peeled cucumber
- 1 c finely chopped red onion
- 3 T chopped fresh mint
- 3 T chopped fresh dill
- 8 lemon wedges
- pita chips
Shrimp and Grits
By courtneyepowell
1. Make grits: In a large pan, bring milk, 3 cups water and 1/4 teaspoon salt to a boil
- 1 cup whole milk
- Salt and pepper
- 1 cup yellow whole-grain cornmeal
- 2 strips bacon
- 2 red and/or orange bell peppers, seeded and sliced
- 4 scallions, thinly sliced
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon hot cayenne pepper sauce
- 1/4 cup grated Parmesan
Apple Pecan Upside-Down Pie
By courtneyepowell
Preheat oven to 400 degrees
- 1/4 cup brown sugar, firmly packed
- 2 tablespoons butter or margarine, melted
- 3/4 cup coarsely chopped Texas pecans
- 2 rolls refrigerated pastry dough
- 2 pounds tart apples, cored, peeled and thinly sliced (yields about 5 cups)
- 2/3 cup sugar, or more to taste
- 2-3 tablespoons flour
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
Radish & Herbed Goat Cheese Sandwiches
By courtneyepowell
Serve with white tea
- 1 6-oz bag radishes
- 1 6-oz tube garlic and herb goat cheese
- 12 slices appetizer-size pumpernickel bread (like Pepperidge Farm Party)
- 1/4 c watercress
Lemon-Raisin Scones
By courtneyepowell
Preheat oven to 375 degrees
- 2 cups cold Homemade Baking Mix
- 1/4 cup granulated sugar
- 2/3 cup coarsely chopped raisins
- 1/2 teaspoon finely grated lemon zest
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg, lightly beaten
- Coarse sanding sugar, for sprinkling