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Recipes
Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
By bonitariley
Kale, Quinoa, and Avocado Salad
- /3 cup quinoa
- 1 1/3 cups water
- 1 bunch kale, torn into bite-sized pieces
- 1/2 avocado - peeled, pitted, and diced
- 1/2 cup chopped cucumber
- 1/3 cup chopped red bell pepper
- 2 tablespoons chopped red onion
- 1 tablespoon crumbled feta cheese
- Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Creamy Chicken Bake
By bonitariley
Preheat oven to 350 degrees F
- 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
- 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed )
- 1 can Cream of Chicken Soup (10 3/4 ounces, condensed)
- 1 Cup Sour Cream
- 8 oz can Mushrooms drained (stems and pieces - or use fresh) *optional
- 1/2 Cup Water
- 1/2 teaspoon Onion Powder
- 1 teaspoon Chives (chopped)
- Few dashes of Paprika
- Salt and Pepper to taste
Strawberry Cream Cheese Mini Wraps
By bonitariley
Preheat oven to 375ºF. Roll out each pie crust and trim the edges to form a square
- 1 box Pillsbury™ Refrigerated Pie Crust
- 4 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 12 teaspoons strawberry jam
Chicken Ceasar Pasta Salad with Light Ceasar Dressing
By bonitariley
Chicken Ceasar Pasta Salad PREP TIME 15 mins COOK TIME 10 mins TOTAL TIME 25 mins Pasta and salad greens tossed w...
- 1 pound multi-color fusilli pasta
- 6 cups chopped Romaine Lettuce
- 4 chicken breast halves, grilled and cut into bite-size pieces
- grated parmesan cheese, for garnish
- For the Light Caesar Dressing
- 1/2-cup NonFat Plain Yogurt (I use Dannon)
- 1-1/2 tablespoons dijon mustard
- 1 garlic clove
- 2 tablespoons lemon juice
- 1 tablespoon water (add 1 more tablespoon for a thinner consistency)
- 2 tablespoons grated parmesan cheese
- salt and fresh ground pepper, to taste
Gnocchi with Zucchini Ribbons & Parsley Brown Butter
By bonitariley
Bring a large saucepan of water to a boil
- 1 pound fresh or frozen gnocchi
- 2 tablespoons butter
- 2 medium shallots, chopped
- 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- Freshly ground pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
Gruyere Squash Casserole
By bonitariley
I've seen lots of squash casseroles, but none quite like this one
- 1 small vidalia onion, chopped
- 2 lbs yellow squash, cut in 1/2 inch cubes
- salt and pepper
- 1 cup mayonnaise
- 1 1/2 cups grated gruyere cheese
- 1 1/4 cups crushed butter flavored crackers (I use Ritz)
Carmelized Butternut Squash
By bonitariley
Roasted Butternut Squash Carmelized
- 2 medium butternut squash (4 to 5 pounds total)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/caramelized-butternut-squash-recipe.html?oc=linkback
Leg of Lamb
By bonitariley
Greek style leg of lamb
- 1 cup oil
- 1 lemon
- 1 cup red wine
- 2 tsp. dry oregano
- 2 tsp. chopped garlic or garlic powder
- 2 Tbsp. Onion powder or 2 Tbsp. Fresh chopped onion (finely chopped)
- 1 tsp. Black pepper
- 1 tsp. salt
- 1 Tbsp. Granulated sugar
- Few dashes Hot Sauce
- Mix in a medium bowl ingredients needed for the marinade (oil, juice from lemon,red wine, oregano, garlic, onion, salt, pepper, sugar, and hot sauce
- Mix everything together well
- Place lamb roast inside bag or bowl
- Coat lamb roast with the marinade
- Marinate lamb for overnight covered with plastic wrap
- Remove lamb from marinade, throw the marinade away
- Place roast in baking pan
- Add 1/2 cup water to baking pan
- Bake lamb roast at 350 degrees for 45-55 minutes until done (medium to well)
- Allow roast to rest 20 minutes before slicing
Baked Kale Chips
By bonitariley
Preheat an oven to 350 degrees F (175 degrees C)
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Vegetarian Chili
By bonitariley
Directions In a large, heavy pot, heat the oil over medium-high heat
- 2 tablespoons canola oil
- 1 1/2 cups chopped yellow onions
- 1 cup chopped red bell peppers
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh corn kernels (about 3 ears)
- 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 3 cups cooked black beans, or canned beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown rice, accompaniment
- Sour cream or strained plain yogurt, garnish
- Diced avocado, garnish
- Essence, recipe follows, garnish
- Chopped green onions, garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme