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Recipes
Creamy Roasted Red Pepper and Cauliflower Soup
By bonitariley
Soup season is definitely here and do I ever have a tasty one to share with you today, a creamy roasted cauliflower...
- 4 red bell pepper, cut in half and seeds removed
- 1 small head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 pinch red pepper flakes
- 4 cups chicken broth or chicken stock or vegetable broth
- 1 teaspoon smoked paprika
- 4 ounces goat cheese, crumbled
- salt and pepper to taste
One Pot Spicy Thai Noodles
By bonitariley
In a large stock pot, fill halfway with water, salt, and bring to a boil
- 1 pound linguine
- 2 TBS olive oil, divided
- 2 large eggs, lightly beaten
- 1/2 tsp crushed red pepper flakes
- 1 zucchini, cut in half vertically, then sliced in half circles
- 8 ounces mushroom, chopped
- 3 cloves garlic, minced
- 2 TBS brown sugar
- 1/3 cup low sodium soy sauce
- 3 TBS Sriracha hot sauce
- 2 inches fresh ginger, grated
- 1 handful fresh cilantro, chopped
- 4 green onions, chopped
- 1/4 cup peanuts, chopped
Fresh Pineapple Margaritas
By bonitariley
Place pineapple in a blender and pulse until combined
- 3 cups fresh pineapple chunks (about 1 pound)
- 1 cup fresh lime juice
- 1 cup tequila
- 1/2 cup orange liqueur
- 1/4 cup simple syrup or honey
- salt or sugar, for rim (optional)
- lime wedges, for serving (optional)
Brown Butter Blueberry Cobbler
By bonitariley
Preheat oven to 350 degrees F
- 3 cups blueberries, fresh or frozen
- 1/2 cup sugar
- 1 box yellow cake mix
- 1/2 cup (1 stick) butter (melted and browned, if desired)
- Read more at http://www.kevinandamanda.com/recipes/dessert/brown-butter-blueberry-cobbler.html#ixzz3BQ2XAXkt
- Read more at http://www.kevinandamanda.com/recipes/dessert/brown-butter-blueberry-cobbler.html#h6JMeXuQsm8KYCso.99
Bacon Guacamole Grilled Cheese Sandwich
By bonitariley
Bacon Guacamole Grilled Cheese Sandwich
- 2 slices bacon
- 2 slices sour dough bread
- 1 tablespoon butter, room temperature
- 1/2 cup jack and cheddar cheese, shredded
- 2 tablespoons guacamole, room temperature
- 1 tablespoon tortilla chips, crumbled (optional)
Butternut Squash and Yukon Gold Gratin with Gruyere Cheese
By bonitariley
Found this in the local paper
- 2 tablespoons unsalted butter
- 4 cups thinly sliced onions
- 1 1/4 lbs butternut squash, peeled,seeded and cut into 1/4 inch slices
- 1 1/4 lbs yukon gold potatoes, peeled and cut into 1/4 slices
- 1 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups fresh breadcrumbs (preferably sourdough)
- 2 cups packed grated gruyere cheese
- 1 1/2 tablespoons chopped fresh sage
Italian kale Salad
By bonitariley
Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if usi...
- 1 large egg yolk
- 1 garlic clove, smashed, peeled, and trimmed
- 3 anchovy fillets, packed in oil, drained
- 1 tablespoon plus 1 1/2 teaspoons lemon juice
- 1 tablespoon plus 1 1/2 teaspoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon colatura (Italian fish sauce; optional)
- 1/4 teaspoon cayenne
- 1/2 cup canola oil
- 1/2 cup plus 2 tablespoons olive oil, divided
- 1/2 cup freshly grated grana padano cheese
- Kosher salt
- Freshly ground black pepper
- 4 ounces country bread, crusts removed, bread torn into small pieces
- Two (5-ounce) containers baby kale
Cheddar-Veggie Appetizer Torte
By bonitariley
Appetizer Torte 1 serving (1 slice) equals 164 calories, 14 g fat (8 g saturated fat), 96 mg cholesterol, 267 mg s...
- 1-1/3 cups finely crushed multigrain crackers
- 1/4 cup butter, melted
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 small zucchini, finely chopped
- 5 small fresh mushrooms, sliced
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped sweet red pepper
- 1 tablespoon olive oil
- 1 carton (8 ounces) spreadable garlic and herb cream cheese
- 4 eggs, lightly beaten
- 2 tablespoons crumbled cooked bacon2 tablespoons grated Parmesan cheese
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
By bonitariley
Smothered in a rich, jalapeno cream sauce, how can you resist these cheesy shrimp enchiladas?! Prep Time 20 minutes
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper, in adobo sauce
- 1/4 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 12 (6-inch) corn tortillas, warmed
- 2 cups Monterey Jack cheese
- For the jalapeño cream sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 2 jalapeños, seeded and minced
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
Homemade Vegetable Stock
By bonitariley
Instructions Warm butter and olive oil in a large stock pot over medium heat
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 carrots, peeled and cut into sticks
- 5 celery stalks, sliced thick
- 1 large brown onion, unpeeled and quartered
- 1 small celery root, peeled and chopped in big chunks
- 7 garlic cloves, peeled
- 2 small bunches of parsley
- 5 sprigs thyme
- 12 black peppercorns
- 3 bay leaves (preferably fresh)
- 8 prunes