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Recipes
Raw Vegetable Dip
By courtneyepowell
Toss all vegetables together and stir in oil and vinegar dressing
- 1 c chopped unpeeled zucchini
- 4 green onions, chopped
- 3 med tomatoes, chopped
- 1/2 c chopped black olives
- 1 small can green chilies, chipped
- 3 t garlic salt
- 1/2 c olive oil
- 2 T vinegar
Stuffed Tomatoes with Mozzarella
By courtneyepowell
STEP 1 Preheat broiler with rack 8 inches from heat source
- 2 1/2-inch slices rustic bread, torn into small pieces (3/4 cup)
- 4 medium-size ripe tomatoes, halved
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- Pinch of red-pepper flakes
- 1/2 shallot, thinly sliced
- 1 cup corn kernels (from 1 ear)
- 3 cups packed chopped greens, such as beet, Swiss chard, or spinach
- 3 ounces fresh mozzarella, sliced (1/2 cup)
Italian Pesto Pasta Salad
By courtneyepowell
Cook macaroni according to package directions
- 8 ounces dried elbow macaroni
- 1 7 - 8 ounce jarpurchased basil pesto
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 2 15 ounce canscannellini beans, rinsed and drained
- 1/2 5 ounce packagebaby arugula (3 cups)
- 2 ounces Parmigiano-Reggiano cheese, shaved
- 1/4 cup pine nuts, toasted
Dutch Baby with Warm Clementine Sauce
By courtneyepowell
A Dutch baby is an impressive pancake that puffs up, then collapses like a soufflé
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 2 cups clementine sections (about 6 clementines)
- 1 tablespoon fresh lemon juice
- Cooking spray
- 1/2 cup 1% low-fat milk
- 3 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter or stick margarine, melted
Rosettes
By courtneyepowell
Beat egg slightly - add other ingredients and beat till smooth
- 1 egg
- 1/2 c flour
- 1 T sugar
- 1/2 t salt
- 1/2 c milk
- 1 T vegetable oil
- powdered sugar
Green Beans, Hazelnuts and Shallots
By courtneyepowell
1. Bring a large pot of lightly salted water to boiling
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons unsalted butter
- 2 large shallots, thinly sliced
- 1/2 cup hazelnuts, roughly chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Southeast Asian Coconut Shrimp
By courtneyepowell
Basting/Serving Sauce: 1. Mix all 4 ingredients
- Shrimp
- 1 1/2 pounds peeled, deveined extra-large or jumbo shrimp, thawed if frozen, rinsed, and patted dry
- Olive oil
- Steamed rice and pineapple, for serving
- Basting/Serving Sauce
- 1 13 1/2ounce can coconut milk
- 2 tablespoons Asian-style chili sauce
- Zest from 2 limes
- Juice from 1 limea-large or jumbo shrimp, thawed if frozen, rinsed, and patted dry
- Olive oil
- Steamed rice and pineapple, for serving
- Basting/Serving Sauce
- 1 13 1/2ounce can coconut milk
- 2 tablespoons Asian-style chili sauce
- Zest from 2 limes
- Juice from 1 lime
Provencal Summer Vegetable Bake
By courtneyepowell
1. Heat oven to 400 degrees
- 2 medium sweet onions
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 2 cloves garlic, chopped
- 1 15 ounce can cannellini beans, drained and rinsed
- 2 1/2 teaspoons herbes de Provence
- 1/4 teaspoon pepper
- 1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
- 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
- 1/2 pound russet potatoes
- 3 plum tomatoes
- 4 ounces goat cheese
Enchilada Dip
By courtneyepowell
Beat cream cheese, 1 c of the shredded cheese, chilies and seasonings in a small bowl with electric mixer on med sp...
- 1 8 oz pkg cream cheese, softened
- 1 1/2 c Mexican-style shredded cheese, divided
- 1 7 oz can chipped green chilies, undrained
- 1 t garlic powder
- 1/4 t chili powder
- 1/2 lb (8 oz) boneless skinless chicken breast, cooked, finely chopped
- Wheat Thins snack crackers
Peach-Buttermilk Ice Pops
By courtneyepowell
1. In a medium bowl, whisk together butter-milk, vanilla, almond extract and 3 Tbsp
- 1 1/4 cups buttermilk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup plus 1 Tbsp. honey
- 1 pound ripe peaches (3 to 4 medium) or 2 cups chopped thawed frozen peaches