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Recipes
Squash Puree
By bonitariley
Makes: about 4 cups | Active Time: 25 mins | Total Time: 35 mins Nutrition Info: Each serving (4 o...
- 1 squash, (1 1/2 -2 lbs) hubbard, carnival, acorn or butternut squash, unpeeled, halved stem to blossom end, seeds removed
- 4 Tbsp Wegmans Butter
- 1 Tbsp Wegmans Pure Maple Syrup
- Salt to taste
Mini Shrimp Rolls
By bonitariley
Bring a large saucepan of water to a boil
- SERVINGS: 6
- Kosher salt
- 1 pound medium shrimp, shelled, deveined
- 1/4 cup plus 1 tablespoon mayonnaise
- 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon grapeseed oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon prepared horseradish
- Freshly ground black pepper
- 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2-inch; such as Martin's potato rolls or King's Hawaiian)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup celery leaves or crushed potato chips
BRussel Sprouts and Mushroom Hash
By bonitariley
a couple of weeks ago I have been kind of obsessed with it making different versions every couple of days! Out of ...
- 1 tablespoon oil
- 1 small onion, finely diced
- 8 ounces mushrooms, sliced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- 1 pound brussels sprouts, trimmed and sliced
- salt and pepper to taste
- 4 eggs
JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA
By bonitariley
Salmon Per serving: 468 calories, 21 g fat, 5 g saturated, 37 g carbohydrates, 7 g fiber, 34 g protein
- 2 mangoes, peeled and diced
- 1/2 pineapple, cored and diced
- 1 cup rinsed and drained canned black beans
- 3/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 3/4 teaspoon salt, divided
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 4 salmon fillets (5 ounces each), skin on
- 1 teaspoon olive oil
Shrimp Ceasar Salad
By bonitariley
Shrimp Ceasar Salad with light Ceasar dressing NUTRITION INFORMATION Serving size: 2-1/2 cups Calories: 269 Fat: 8
- INGREDIENTS
- FOR THE SALAD
- 8 cups chopped romaine lettuce
- 2 cups Garlic Croutons
- 1/4 cup shredded parmesan cheese (for garnish)
- FOR THE GRILLED SHRIMP
- 1 pound large shrimp (about 24 shrimp), peeled and deveined
- 1 teaspoon extra virgin olive oil
- salt and fresh ground pepper, to taste
- 1 to 2 tablespoons fresh lemon juice
- FOR THE CAESAR SALAD DRESSING
- 1/2-cup Non-Fat Plain Yogurt
- 1-1/2 tablespoons dijon mustard
- 1 garlic clove
- 2 tablespoons lemon juice
- 2 tablespoons grated parmesan cheese
- salt and fresh ground pepper, to taste
- 2 tablespoons water (if you prefer a thinner consistency, add more water)
Vegetable brochettes with pimentón marinade
By bonitariley
Vegetable brochettes
- Ingredients:
- For the marinade:
- 4 large cloves garlic, peeled and crushed
- 1 tablespoon pimentón dulce
- 1/2 teaspoon pimentón picante, or to taste
- 3/4 teaspoon sea salt
- 1 tablespoon aged sherry vinegar
- 1/2 cup olive oil
- For the brochettes:
- 12 baby red or Yukon Gold potatoes
- 1 medium-sized red onion, quartered
- 1 large red bell pepper, quartered and seeded
- Two 8-inch baby zucchini, sliced crosswise into twelve 1-inch-thick slices
- 12 small shishito, fushimi, or other small, mild green peppers, stemmed
- 12 medium-sized cremini mushrooms
- Sea salt, to taste
Quinoa Chili {Vegetarian}
By bonitariley
If you’ve tried the Quinoa, Black Bean and Corn Tacos I have posted then this recipe will be very familiar to you
- 2 cups cooked quinoa
- 1 Tbsp extra virgin olive oil
- 1 large yellow onion, diced (1 3/4 cup)
- 4 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
- 1 (7 oz) can diced green chiles
- 2 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp cocoa powder
- 1 1/2 tsp paprika
- 1/2 tsp granulated sugar
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper, or to taste (optional)
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn
- 1/2 cup cilantro, chopped
- Juice of 1 lime
Quinoa Fried Rice
By bonitariley
Rinse quinoa a few times in cold water
- Sauce:
- 1 cup quinoa (or 2 1/2 to 3 cups leftover cooked quinoa)
- 1 1/2 cups water or low-sodium chicken stock
- 1/4 small onion, chopped
- 2 carrots, peeled and chopped
- 3 scallions, chopped and divided
- 3 garlic cloves, minced
- 1/2 teaspoon fresh ginger, minced
- 1 tablespoon olive oil
- 2 eggs, lightly scrambled (still raw)
- 1/2 cup frozen peas, thawed
- 1 1/2 tablespoons teriyaki sauce
- 2 1/2 tablespoons soy sauce
- 3/4 teaspoon sesame oil
Pepper, Mushroom, and Onion Pizza with Hazelnut Dough
By bonitariley
Make It Now Pizza may also be prepared on a pizza peel and carefully transferred to a preheated pizza stone, set i...
- 1/4 cup finely ground yellow cornmeal
- 1 ball Hazelnut Pizza Dough
- Extra-virgin olive oil, for drizzling
- 1 small green bell pepper, stemmed and seeded, cut crosswise into rings
- 3 ounces white button mushrooms, cleaned and thinly sliced
- 1/4 small onion, thinly sliced
- Tomato Sauce
- 4 1/2 ounces thinly sliced fresh mozzarella cheese
- Coarse salt and freshly ground black pepper
Sweet Potatoes with goat cheese, roasted grapes and drizzled with honey
By bonitariley
Makes 4 Sweet Potatoes
- 4 sweet potatoes
- 2 cups red, seedless grapes
- 1 teaspoon grapeseed oil (or another high heat oil)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces goat cheese, divided
- 2 tablespoons honey + additional for drizzling
- pinch of cinnamon and nutmeg