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Recipes
Spicey Pumpkin Bisque
By bonitariley
You'll Need: Blender Directions: 1
- 6 Tbsp Wegmans Butter, divided
- 1 pkg (7 oz) Food You Feel Good About Diced Mirepoix
- 4 cloves Food You Feel Good About Peeled Garlic, finely chopped
- 1 tsp curry powder
- 1/2 tsp cayenne pepper
- 1/4 cup Food You Feel Good About Enriched Long Grain White Rice, uncooked
- 2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
- 1 can (29 oz) Food You Feel Good About Solid Pack Pumpkin
- 1/4 cup sugar
- 1 pinch mace
- 1 pinch cinnamon
- 3 cups cantaloupe, 1-inch dice
- Salt to taste
- Food You Feel Good About Pumpkin Seed Oil
- Toasted Pumpkin Seeds (see related recipe) - See more at: http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10052&catalogId=10002&langId=-1&partNumber=RECIPE_17071&sc_cid=em_1030_FN_Halloween&em_uid=#sthash.XQi1ibuv.dpuf
2013 Southwest Egg Rolls
By bonitariley
tasteofhome.com January 07, 2014
- 1 cup fresh baby spinach, chopped
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped sweet red pepper
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon canola oil
- 1/3 cup frozen corn, thawed
- 1/4 cup black beans, rinsed and drained
- 1/8 teaspoon salt
- Dash cayenne pepper
- Dash ground cumin
- 3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
- 4 ounces reduced-fat cream cheese
- 30 wonton wrappers
- Cooking spray
Sesame Shrimp Quinoa
By bonitariley
Bring the quinoa, salt and water to a boil in a medium sauce pan
- 2 cups quinoa, rinsed
- 4 cups water
- Pinch of kosher salt
- 3 tbsp vegetable oil, divided
- 4 egg whites
- 3 tbsp minced garlic
- 3 tbsp minced ginger
- 1 pound peeled and deveined shrimp cut into bite-size pieces
- 4 cups cooked and oven dried quinoa
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp Chinese black vinegar (or balsamic)
- 1/2 tsp kosher salt
- 2 tbsp sesame oil
- 1/2 cup chopped scallions
- Toasted sesame seeds for garnish
- 2 pounds turkey breast cut into 1-inch cubes
- 4 tbsp olive oil
- 4 carrots, grated
- 2 onions, finely chopped
- 6 garlic cloves, minced
- 2 cups red wine
- 2 cups low sodium chicken stock
- 8 ounces canned San Marzano crushed tomatoes
- 2 tbsp fresh thyme leaves, chopped
- 1 bay leaf
- 1 large celery root, trimmed and peeled
- 1 bunch, fresh basil leaves
- 2 ounces Parmigiano Reggiano, grated, optional
- 1 large head cauliflower, cut into small florets
- 2 tbsp light cream cheese
- 2 cloves garlic, minced
- Pinch, ground nutmeg
- 1/2 tsp kosher salt
- 1/2 cup Parmigiano Reggiano, grated
- Olive oil to taste
- Fresh ground black pepper
Mediterranean Rice Noodles
By bonitariley
Soba Noodles
- 1 package King Soba rice noodles
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 pound fresh green beans, ends snipped off
- 10 About 10 cherry tomatoes, halved
- 1/4 cup pitted olives
- 8 to 10 fresh basil leaves, torn
- Zest and juice of 1 lemon
- 1 to 2 teaspoons sea salt
- Freshly ground black pepper
Deviled Eggs
By bonitariley
Deviled Eggs
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- 1/8 teaspoon salt
- Dash of pepper
- Garnish: paprika
Spinach and Cheese Enchiladas
By bonitariley
Even though they are baked, these spinach and cheese enchiladas are light and refreshing enough to enjoy year round
- 1 teaspoon oil
- 1/2 onion, chopped
- 9 ounces fresh spinach
- 1-2 tablespoons chicken broth or water
- Salt and pepper to taste
- 1 1/2 tablespoons oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 cups low-sodium chicken broth
- 2 teaspoons white vinegar
- Salt and pepper to taste
- 4 ounces Monterey Jack cheese shredded (about 1 cup)
- 4 ounces sharp cheddar cheese shredded (about 1 cup)
- 10 corn tortillas
- Sour cream, avocado, chopped tomatoes for serving, if desired
Cherry Walnut Chicken Salad
By bonitariley
Salad with chicken, dried cherries, and walnuts
- 4 chicken breasts (about 1-pound) grilled/cooked and cut into cubes
- 1 bag (8-ounces) baby spinach
- 1 cup crumbled gorgonzola cheese
- 1 bag (5-ounces) dried cherries
- 1 cup chopped walnuts
- extra virgin olive oil and red wine vinegar, to taste
Quinoa and Black Beans
By bonitariley
Heat the oil in a medium saucepan over medium heat
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Beef Tamalie Pie
By bonitariley
Beef and cornbread
- 1/2 cup cornmeal
- 2/3 cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3-4 tablespoons oil (I used olive oil)
- 1/3 cup milk
- 1 egg
- 1 small can diced green chiles (4.5 ounce can)
- 1 can of corn or creamed corn
- 1 lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cup enchilada sauce
- 2 cups of shredded cheese (I used sharp white cheddar)
- Salsa
- Guacomole
- Sour Cream
- Shredded Cheese
- Cilantro
- Lime wedges