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Recipes
Cajun Shrimp and Quinoa Casserole
By bonitariley
Prep time 15 mins Cook time 15 mins Total time 30 mins Author: This Gal Cooks Recipe type: healthy, protein, casser
- 3/4 lb large shrimp, peeled and deveined
- 4 medium tomatoes, cut into chunks
- 1 jalapeno, seeded and chopped
- 1/2 C chopped sweet onion
- 2 cloves of garlic, minced
- 1 tbsp tomato paste
- 3 tbsp olive oil
- 2 1/2 tsp cajun seasoning
- Salt and pepper to taste
- 2 1/2 C cooked quinoa
- 1 C shredded fontina cheese
- Fresh cilantro for garnish
Honey Fried Chicken Wings
By bonitariley
1. Place the honey, 1 cup of the all-purpose flour, whole wheat flour, 1 tablespoon of the salt, 1 1/2 teaspoon of ...
- 1 cup honey
- 1 1/2 cup (210 g) all-purpose flour, divided
- 1/4 cup (40 g) whole wheat flour
- 1 tablespoon + 1 teaspoon sea salt, divided
- 2 teaspoon fresh ground black pepper, divided
- 1 1/2 teaspoon ground thyme
- 1 1/2 teaspoon rubbed dried sage
- 1/2 teaspoon ground nutmeg
- 6 tablespoons red raspberry vinegar (or another fruit vinegar of your choice)
- 1/4 cup warm water
- 1/4 cup (35 g) cornstarch
- 2 lbs of chicken wings, broken down into drummettes and wings, tips discarded or saved for stock
- Oil for frying
- Special equipment
- Dutch oven
- Deep frying thermometer
- Wire mesh spoon, spider skimmer or heat proof tongs
- Rimmed baking sheet
- Wire rack
Chicken Stir-Fry
By bonitariley
Bring rice and water to a boil in a saucepan over high heat
- 2 cups white rice
- 4 cups water
- 2/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 1 tablespoon sesame oil
- 1 green bell pepper, cut into matchsticks
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 head broccoli, broken into florets
- 1 cup sliced carrots
- 1 onion, cut into large chunks
- 1 tablespoon sesame oil
Old Fashioned Sour Cream Donughnuts
By bonitariley
Doughnuts
- Ingredients:
- For the donuts:
- 2 1/4 cup (255 grams) cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sugar
- 2 tablespoons butter, at room temperature
- 2 large egg yolks
- 1/2 cup sour cream
- Canola oil, for frying
- For the glaze:
- 3 1/2 cup (350 grams) powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Chocolate Fudge Brownies With Cherries and Cream
By bonitariley
Serves (4)
- For the Brownies:
- 1/2 cup butter, softened, divided
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 4 (2 oz.) squares unsweetened chocolate, melted
- 2 cups all-purpose flour, sifted
- Pinch of salt
- 1 cup ground walnuts
- For the Topping:
- 3 cups half and half
- 1 Tablespoon sugar
- Drop of Lemon juice
- Fresh red Cherries, pitted and halved.
Shrimp and Bowties in Fresh Tomato Basil Cream Sauce
By bonitariley
Boil pasta in a large pot of well salted water to al dente, according to package directions
- 6 ounces of farfalle bowtie pasta
- 1 pound of (31-35 count) medium wild caught American shrimp, peeled and deveined
- Kosher salt, freshly cracked black pepper, Old Bay seasoning and Creole or Cajun seasoning, to taste
- 1 tablespoon of olive oil
- 2 tablespoons of butter, divided
- 1 cup of chopped onion
- 1 tablespoon of minced garlic
- 2 cups of peeled and chopped tomatoes, juices retained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon of kosher salt, or to taste
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1 teaspoon of granulated sugar
- 1/2 cup of heavy cream
- 1 tablespoon of fresh, chopped parsley
- 1 tablespoon of fresh, chopped basil, plus more for garnish
- Freshly grated fresh Parmesan cheese, to taste, optional
- Read more: http://www.deepsouthdish.com/2015/06/shrimp-and-bowties-in-fresh-tomato.html#ixzz3hCotxZDf
- Under Creative Commons License: Attribution Non-Commercial No Derivatives
- Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook
Spicy Buffalo Cauliflower
By bonitariley
1.Preheat oven to 450 degrees
- For the batter:
- 1 head cauliflower
- Dash of Frank’s Original Hot Sauce, or whatever kind you like
- 1/2 c. white rice flour
- 1/2 c. water
- Pinch salt
- For the Buffalo sauce:
- 1/4 c. Frank’s Hot Sauce
- 1/4 c. oil, canola oil works best
- Pinch salt
Grilled Gruyere and Sweet Onion Sandwiches.
By bonitariley
This recipe came from the March 2008 Food & Wine magazine
- 3 tablespoons unsalted butter, softened
- 1 tablespoon extra virgin olive oil
- 1 large onion, halved and thinly sliced crosswise
- salt & freshly ground black pepper
- 8 slices whole grain bread
- Dijon mustard, to taste
- 8 ounces gruyere cheese, thinly sliced
- 2 pickles, half-sour, thinly sliced lengthwise
Balsalmic Glazed Steak Rollups
By bonitariley
– Start by prepping the steak
- 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
- Salt & Pepper (according to taste)
- 3 tbsp Worcestershire sauce
- Any steak seasoning you like
- 1 tbsp olive oil
- 1 carrot
- 1 bell pepper
- 1/2 a zucchini (depending on size)
- 5-6 green onions
- 2 cloves of garlic
- 1 tsp Italian herb seasoning
- 2 tsp butter
- 2 tbsp finely chopped shallots
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1/4 cup beef broth
Skinny Chocolate Shake
By bonitariley
Skinny Chocolate Shake - Simple Green Moms Skinny Chocolate Shake This Skinny Chocolate Shake makes us happy
- 2 frozen bananas
- 1 tbsp unsweetened cocoa powder (or cacao powder)
- 1 tbsp vanilla
- 1 tbsp peanut butter
- 1 cup almond milk
- 1 cup ice cubes