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Recipes
Braised Chickpeas
By bonitariley
Instructions Add dried chickpeas to a large bowl then add water, covering by 2 inches (they expand a good amount)
- For the braised chickpeas:
- 2 1/2 cups dried chickpeas, picked over and rinsed
- 2 tablespoons olive oil
- 1 large yellow onion, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 1 stalk celery, finely chopped
- 3 bay leaves (preferably fresh)
- 3 cups vegetable stock (preferably homemade)
- Kosher salt
- Freshly ground black pepper
- 1 15 oz. can fire-roasted diced tomatoes, drained
- For the spinach salad:
- 3/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 2 cups baby spinach
Lemon Butter Chicken
By bonitariley
Lemon Butter Chicken
- 4 Boneless Skinless Chicken Breasts
- 1/2 Tablespoon Smoked Paprika
- 3 Tablespoons Unsalted butter, divided
- 4 cloves garlic
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, freshly grated
- 2 Tablespoons fresh parsley
- Juice of 1 lemon
- Splash of dry white wine
- 1/4 teaspoon dried thyme
- 2 cups fresh spinach
- 1/4 teaspoon salt
- Fresh cracked pepper, to taste
Eggplant Rollatini
By bonitariley
Eggplant Rollatini
- 2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
- 2 cups fresh ricotta cheese
- 1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
- 3 tablespoons Parmesan cheese (plus extra for sprinkling)
- 1/2 pound sliced prosciutto or ham (optional)
- 1 egg white
- 2-3 cups prepared tomato sauce, homemade or store-bought
- 1 loaf Italian bread, for serving
Ribeye Steak
By bonitariley
Steak
- Steaks
- Rosemary
- Thyme
- Parsley
- Oregano
- Salt to taste
- Pepper to taste
- 2 tablespoon oil
- 1 tablespoon butter
Shrimp Pasta with Tomatoes, Lemon and Spinach:
By bonitariley
On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and...
- 1/2 pound extra large shrimp, thawed, peeled and deveined
- 2 tsp lemon zest, divided
- 1 pinch crushed red pepper
- 1 sprig fresh thyme, leaves removed and chopped
- 1 sprig fresh oregano, leaves removed and chopped
- 2 basil leaves, torn
- 2 Tbs. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- 2 Tbs. lemon juice (or more!)
- 1/2 pound angel hair pasta
- coarse salt and freshly ground pepper
Grandma's Favorite Pound Cake
By bonitariley
Preheat oven to 325°. Spray a 10″ tube pan with nonstick baking spray with flour
- 1 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 3 cups sugar
- 5 large eggs (at room temperature)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup whole buttermilk*
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract**
- 1/2 teaspoon coconut extract**
- I used 4 tablespoons buttermilk powder and 1 cup water. Add buttermilk powder in with the dry ingredients and the water with the wet ingredients.
Sausage, Pepper and Onion Stuffed Zucchini Boats
By bonitariley
Sausage, Pepper and Onion Stuffed Zucchini Boats
- 3 medium zucchini
- 1 pkg. Jimmy Dean® Premium Pork Italian Roll Sausage
- 1 yellow, orange or red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large sweet onion, sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 cloves of garlic, minced
- 15 oz can of diced tomatoes, undrained
- 1 cup mozzarella cheese, shredded
Drunken Chicken Marsala with Tomatoes
By bonitariley
Instructions Heat 1 tablespoon butter in a medium or large saucepan over medium heat
- 16 ounces fresh crimini mushrooms, sliced
- 3 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 2 tablespoons heavy cream
- 1/2 teaspoon salt (more to taste)
- 1 1/2 - 2 lbs. boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/3 cup flour
- 1 teaspoon all purpose seasoning + a pinch of salt and pepper
- 1-2 cups cherry tomatoes
- fresh parsley
Szechuan Vegetable Stir-Fry
By bonitariley
Directions Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready...
- 3 tablespoons canola oil
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1/2 cup red onion, julienned
- 1 cup thickly cut yellow squash (half-moon slices)
- 1 cup thickly cut zucchini (half-moon slices)
- 1 baby eggplant, cut into chunks
- 1 clove garlic, minced
- 1 to 2 tablespoons peeled and minced ginger
- 1/4 cup sesame oil
- 1/2 cup teriyaki sauce (average 2 grams sugar per serving)
- 1/2 cup canned straw mushrooms
- 3 cups sliced bok choy
- 2 cups fresh bean sprouts
- 1/3 cup sliced bamboo shoots
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper, optional
- 1/2 cup snow peas
- 1/2 cup kimchee, optional, for garnish (spicy hot Chinese marinated cabbage)
Eggplant Involtini
By bonitariley
Serves 2 Notes: • I made a half recipe
- Involtini
- 1 eggplant
- kosher salt
- olive oil for frying (I used canola oil)
- tomato sauce, this is the one I adore, but feel free to use your favorite store-bought
- heavy cream
- freshly grated Asiago cheese or Parmigiano Reggiano (I used parm)
- Stuffing
- bread crumbs, about 1/2 cup, made from about 3 slices day-old bread*
- 1 cup whole milk ricotta, homemade is easy and delicious
- grated zest of 1 lemon
- juice of 1/2 lemon
- 1 tsp. fresh thyme leaves, minced
- 1/4 tsp. kosher salt