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Recipes
Asian Lemon Chicken Tenders
By bonitariley
Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Yield 6 servings
- 1 cup vegetable oil
- 2 pounds boneless, skinless chicken breasts, cut into strips
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups all-purpose flour
- 1 cup buttermilk
- FOR THE LEMON GLAZE
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar, packed
- Juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Broccoli Cheese Soup
By bonitariley
Preheat the oven to 375 degrees F
- 4 heads broccoli, cut into 1-inch florets
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- 1 stick (4 ounces) unsalted butter
- 1 whole onion, diced
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- Pinch nutmeg
- 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
- 1 cup chicken broth, optional
Zucchini Casserole
By bonitariley
Zucchini Casserole
- 6 slices of bacon diced
- 1 large onion chopped
- 4 cups sliced zucchini
- 1 can 8 oz. tomatao
- 3/4 tsp of salt
- 1/4 tsp pepper
- 15 butter crackers crushed
- 1/2 cup grated Parmesan cheese
Brown Rice Jambalaya
By bonitariley
Peel and devein shrimp and set aside
- 1 1 pound 1 pound fresh shrimp (you can also use crabmeat or crayfish if you can get them)
- 2 2 links 2 links andouille sausage. If you prefer, use turkey or chicken andouille.
- 3 3 boneless, 2 skinless chicken thighs (you can sub in about 2 cups leftover, cooked chicken diced up)
- 1 2 1 2 tablespoons 1 - 2 tablespoons olive oil
- 1 1 nice 1 nice large onion, diced
- 2 2 stalks 2 stalks celery, diced
- 2 2 fat 2 fat garlic cloves, minced
- 1 1 teaspoon 1 teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it)
- 2 2 tablespoons 2 tablespoons Cajun spice mix (see below)
- 2 2 teaspoons 2 teaspoons flour
- 2.5 2.5 cups 2.5 cups low or no sodium added chicken stock
- 1 1 1 can (14.5) ounces) diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular)
- 1 1 cup 1 cup medium grain brown rice or mekong flower rice, uncooked (I use Uncle Ben's in the orange bag for this. Lundberg's also has one.)
- 3 4 3 4 scallions, 3 - 4 scallions, sliced
- Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time)
- 1 1/2 1 1/2 tablespoons 1/2 tablespoons paprika
- 1 1/2 1 1/2 tablespoons 1/2 tablespoons onion powder
- 1 1/2 1 1/2 tablespoons 1/2 tablespoons garlic powder
- 2 2 teaspoons 2 teaspoons kosher salt
- 1 1 teaspoon 1 teaspoon chili powder
- 1 1 teaspoon 1 teaspoon dried thyme
- 1 1 teaspoon 1 teaspoon dried oregano
- 1 1 teaspoon 1 teaspoon black pepper
- 1/4 1/4 teaspoon 1/4 teaspoon dry mustard
Tomato and Goat Cheese Triangles
By bonitariley
Heat oven to 220º C. Line a baking tray with parchment paper
- 1 sheet of ready to use puff pastry
- 1 ripe juicy tomato
- 100 g goat cheese (I used Sainte Maure)
- fresh thyme
- extra virgin olive oil
- salt & pepper to taste
Shrimp Linguine
By bonitariley
and it quickly made it to my meal plan
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, chopped
- chili flakes to taste
- 1/4 cup white wine
- 1 (28 ounce) can plum tomatoes, crushed
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1 pound shrimp, peeled and deviened
- 1/2 cup fresh herbs such as parsley and basil, chopped
- 1 pound linguine (I used whole wheat)
SLOW COOKER BACON WRAPPED APPLE BBQ CHICKEN
By bonitariley
Barbecue chicken
- 4 boneless skinless chicken breasts
- 1 cup BBQ sauce, I LOVE Sweet Baby Rays
- 1/4 cup brown sugar
- 1/8 cup lemon juice, fresh or from a bottle
- 5 small apples, peeled and chopped, I used gala
- 8 slices bacon
Martha Stewart's Spice Cookies
By bonitariley
Spiced Cookies
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 large egg
- 1/4 cup molasses
Chef John's Chicken and Dumplings
By bonitariley
Chicken and Dumplings
- Chef's Note:
- 2 2 2 teaspoons chopped fresh thyme leaves 2 eggs
- 2 2 4 to self-rising flour 4 sprigs thyme, for garnish Add all ingredients to list
- Directions
- Prep
- 15 15 15 m
- Cook
- 1 1 45 h 45 m
- Ready In
- 2 2 2 h
- 3 to to 1 to to Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
- to to 10 to 15 carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
- 2 creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
- Footnotes
- 2 3 1 have self-rising flour (which does work better here) you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.
- I made it!