Menu Enter a recipe name, ingredient, keyword...

Courtneyj87's profile page

Recipes

Summer-Fruit Cobbler

Summer-Fruit Cobbler

By

by Zoe Singer

  • 5 tablespoons unsalted butter, sliced, plus more for greasing pan
  • 4 cups (6 to 8) sliced peeled nectarines
  • 1 pint raspberries
  • 2/3 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt, divided
  • 1 1/4 cups all-purpose flour
  • 1/2 cup fine cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons lowfat buttermilk
  • 1 tablespoon raw sugar
4.5/5 (22 Votes)

Delicious Grilled-Vegetable Sandwich

Delicious Grilled-Vegetable Sandwich

By

Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oi...

  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh basil (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 1/2 teaspoons wine vinegar
  • 3/4 cup olive oil
  • 1 eggplant, cut into 1/2-inch slices
  • 1 zucchini, cut into 1/2-inch slices
  • 2 red bell peppers, cut into wedges
  • 1 red onion, cut into 1/2-inch slices
  • 4 large crusty rolls, split
  • 4 tablespoons store-bought or homemade pesto
  • 4 leaves romaine lettuce
  • 2 tomatoes, sliced
4.4/5 (7 Votes)

Grilled Chicken Tacos

Grilled Chicken Tacos

By

by Alison Roman

  • 1 medium onion, cut into wedges, keeping root intact
  • 2 garlic cloves, finely chopped
  • 1 pound skinless, boneless chicken thighs
  • 1 tablespoon cumin seeds, coarsely crushed
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 corn tortillas, warmed (for serving)
  • 2 avocados, sliced (for serving)
  • Charred Tomatillo Salsa Verde (for serving)
  • Cilantro sprigs, sliced radishes, and lime wedges (for serving)
4.4/5 (7 Votes)

Easy Grilled Black Bean- and Rice-Stuffed Peppers

Easy Grilled Black Bean- and Rice-Stuffed Peppers

By

1 Heat coals or gas grill for direct heat

  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 3/4 cup cooked white rice
  • 4 medium green onions, sliced (1/4 cup)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon salt
  • 3 large bell peppers, cut lengthwise in half, seeds removed
  • 1 plum (Roma) tomato, diced
  • Additional chopped fresh cilantro, if desired
4.6/5 (7 Votes)

Healthy Poblano-and-Cheddar-Stuffed Portobello Mushrooms

Healthy Poblano-and-Cheddar-Stuffed Portobello Mushrooms

By

Light a grill or preheat the broiler

  • 2 poblano chiles
  • 4 jumbo portobello mushrooms (about 6 ounces each), stemmed
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup finely chopped onion
  • 1 cup baby spinach
  • 1/2 cup cooked rice
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tablespoons coarsely chopped cilantro
4.6/5 (14 Votes)

Easy Honey Cornbread Muffins

Easy Honey Cornbread Muffins

By

Directions Preheat oven to 400 degrees F

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 1/4 cup honey
  • Special equipment: paper muffin cups and a 12-cup muffin tin
4.5/5 (26 Votes)

Antipasto Platter With Grilled Vegetables

Antipasto Platter With Grilled Vegetables

By

Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice

  • 1 lemon, halved
  • Kosher salt
  • 1 pound baby artichokes
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon sugar
  • 2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme)
  • 1 clove garlic, minced
  • 1 tablespoon tomato juice
  • 2 red bell peppers, quartered
  • 1/4 pound parmigiano- reggiano cheese, crumbled
  • 1/2 pound taleggio cheese and/or fresh goat cheese
  • 3/4 pound thinly sliced cured meats ( prosciutto, mortadella and/or salami)
  • 1/4 cup olive tapenade
  • 1 loaf artisanal bread, sliced
5/5 (3 Votes)

Delicious Zucchini Cornbread

Delicious Zucchini Cornbread

By

by Sara Dickerman

  • 1/2 cup (1 stick) unsalted butter plus more for pan
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 large zucchini (about 10 ounces)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup medium-grind cornmeal
4.6/5 (7 Votes)

Cucumber, Tomato and Feta Salad

Cucumber, Tomato and Feta Salad

By

by The Bon Appétit Test Kitchen

  • 6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
  • 2 large tomatoes (about 1 pound total), coarsely chopped
  • 1 bunch scallions, chopped
  • 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
  • 1 7-ounce package feta, crumbled, divided
  • 1/2 cup coarsely chopped fresh mint
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper
4.4/5 (11 Votes)

Healthy Baked Coconut Shrimp with Spicy Dipping Sauce

Healthy Baked Coconut Shrimp with Spicy Dipping Sauce

By

Preheat oven to 450F. Lightly spray a baking sheet with canola oil

  • Coconut Shrimp:
  • Canola cooking spray
  • 1 lb large shrimp, uncooked
  • 2 egg whites, beaten
  • 1/2 cup Silk Original coconutmilk
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1/2 cup sweetened flaked coconut
  • Dipping Sauce:
  • 1/2 cup orange marmalade
  • 2 tsp stoneground mustard
  • 1 tsp olive oil
  • 1 tsp prepared horseradish
  • Salt and pepper, to taste
4.5/5 (15 Votes)