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Chile-Crusted Scallops with Cucumber Salad

Chile-Crusted Scallops with Cucumber Salad

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To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick

  • SALAD
  • 2 medium cucumbers
  • 1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
  • 2 scallions, (white and light green parts), thinly sliced
  • 2 teaspoons lemon juice, juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/8 teaspoon salt
  • SCALLOPS
  • 1 teaspoon cumin seeds
  • 2 tablespoons minced seeded serrano chile
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1-1 1/4 pounds dry sea scallops, (see Note), tough muscle removed
4.4/5 (8 Votes)

Chicken and Raisin Stuffed Mushrooms

Chicken and Raisin Stuffed Mushrooms

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1. Preheat oven to 425. Remove and discard stems from mushrooms

  • 15 large fresh mushrooms (2 1/2 to 3 in in diameter)
  • 3 T butter
  • 1/4 thinly sliced green onions (2)
  • 1 clove garlic, minced
  • 3/4 c finely chopped cooked chicken or turkey (about 4 oz)
  • 2 T fine dry bread crumbs
  • 2 T grated Parmesan cheese
  • 2 T finely chopped smoke flavor almonds
  • 2 T chopped golden raisins
  • 1 T snipped fresh parsley
  • Olive oil
0/5 (0 Votes)

Italian-Style Sauteed Greens

Italian-Style Sauteed Greens

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Heat oil in a large skillet over med heat

  • 2 T olive oil
  • 2 large cloves garlic, minced
  • 1/2 bunch Swiss Chard (5-6 oz), ribs and leaves chopped coarsely
  • 1/2 bunch Tuscan or lacinato kale (5-6 oz), leaves chopped coarsely
  • 3 T golden raisins
  • Sea salt and fresh ground black pepper, to taste
0/5 (0 Votes)

Potato and Vegetable Salad with Mustard Ranch

Potato and Vegetable Salad with Mustard Ranch

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1. Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water

  • 2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
  • 2 teaspoons kosher salt, divided
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon honey
  • 1 garlic clove, minced
  • 1 cup chopped red bell pepper (about 1 medium)
  • 3/4 cup chopped celery
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh dill
4.5/5 (15 Votes)

Grilled Cheddar with Apples

Grilled Cheddar with Apples

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1. Place a heavy skillet over low heat

  • 4 teaspoons mayonnaise
  • 8 thin slices seeded whole-grain multigrain bread
  • 4 teaspoons grainy Dijon mustard
  • 4 ounces sharp Cheddar, grated (1 cup)
  • 1 medium apple, cored and thinly sliced
  • 2 ounces baby spinach leaves (1 cup)
4.4/5 (13 Votes)

Mango smoothie

Mango smoothie

By

Place all ingredients in a blender and blend until smooth and frothy

  • 1 c chopped ripe mango
  • 1/2 c low-fat milk
  • 1/2 c ice
  • 1/4 c plain low-fat yogurt
  • 1 T honey
0/5 (0 Votes)

Ritz Crackers Banana Pudding

Ritz Crackers Banana Pudding

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1. Prepare the pudding as directed on the box, using the amount of milk indicated

  • 2 boxes instant banana cream pudding (3.4 ounces each)
  • Milk, as indicated in pudding box recipe
  • 2 sleeves round butter crackers
  • 4 large bananas, sliced
  • 1 container whipped topping (8 ounces)
2.9/5 (38 Votes)

Pumpkin Squares with Cider Caramel Sauce

Pumpkin Squares with Cider Caramel Sauce

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1. Heat the oven to 325º

  • FOR THE PUMPKIN SQUARES:
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon or pumpkin pie spice
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 (15-ounce) can of pumpkin or 2 cups fresh pureed pumpkin
  • 2 large eggs, lightly beaten
  • Ice cream for serving (optional)
  • FOR THE CIDER CARAMEL SAUCE:
  • 1/2 cup brown sugar, packed
  • 1 tablespoon cornstarch
  • 2/3 cup apple cider
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • Salt to taste
4.5/5 (4 Votes)

Roasted Carrots and Red Quinoa

Roasted Carrots and Red Quinoa

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Preheat oven to 400 degrees

  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 cup red quinoa, rinsed
  • 3 cups baby spinach
  • 1 tablespoon shiro miso
  • 1 tablespoon lemon juice
4.7/5 (7 Votes)

Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy

Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy

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Preheat oven to 450. For sweet potato biscuits, in a large bowl combine flour, baking powder, sugar, salt, cream o...

  • 3 c all-purpose flour
  • 1 T baking powder
  • 1 T sugar
  • 1 t salt
  • 3/4 t cream of tartar
  • 1/4 t cayenne pepper
  • 1/3 c butter
  • 1 c shredded cheddar cheese
  • 1 c milk
  • 1/2 c mashed cooked sweet potato
  • 4 slices bacon
  • 1 1/4 -in thick fully cooked ham slice (about 5 oz), cut into 4 equal pieces
  • 1 c strong coffee
  • 1/4 c peach preserves
  • 4 eggs, scrambled
  • Fresh flat-leaf Italian parsley
0/5 (0 Votes)