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Recipes
Cool Marinated Shrimp
By Bonnie T
In a small bowl or jar, combine lime juice, olive oil, garlic, cilantro, chile flakes, onion and salt to taste
- 1/3 cup fresh lime juice, about four limes
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1/3 cup chopped, fresh cilantro
- 1 1/2 teaspoons hot chili flakes
- 1 cup thinly slivered red onions
- Salt
- 1 3/4 pounds cooked, tail-on, peeled shrimp, about 40
- Lime slices
Easy Artichoke Dip
By Bonnie T
Quarter the artichoke hearts and mix them with the mayo and shredded cheese
- 2 cans artichoke hearts, drained
- 1 cup mayonnaise
- 1 cup freshly shredded Parmesan or Romano cheese
Curry Chicken Salad in Lettuce Wraps..CLEAN DIET
By Bonnie T
Poach or grill the chicken breasts
- 1 green apple, chopped
- 2 chicken breasts
- 1/3 cup coconut cream (separate the cream from the liquid in a can of whole fat coconut milk)
- Splash of apple cider vinegar
- 3 tsp curry
- 2 bunches of scallions
- Salt and pepper to taste
- Boston or bibb lettuce leaves
- Carrots, julienned
- Sprouts
Herb and Lemon Goat Cheese Spread
By Bonnie T
Place goat cheese in a small bowl
- 5 ounces goat cheese room temperature
- 2 teaspoons fresh thyme
- 2 teaspoons grated lemon peel
- 1 garlic clove pressed
- 5 tablespoons olive oil
- French baguette sliced
Granola
By Bonnie T
Preheat the oven to 325 degrees F
- Raw oats
- Ground flaxseed
- Unsweetened coconut (optional)
- Raw pumpkin, sunflower and sesame seeds
- Almonds, pecans or walnuts, slivered or sliced
- 1/2 cups of canola oil,
- 1/2 cup of natural peanut butter,
- splash of water,
- 1/4 cup of honey and
- 1 TBSP cinnamon
- Dried fruit (cherries, raisins, figs and/or blueberries)
Lemon Orzo, Asparagus and Tomato Salad
By Bonnie T
Easy and quick
- 12 oz. orzo
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 1 pint grape or cherry tomatoes, halved
- 1 lemon, zested and juiced
- 4 Tbs. extra virgin olive oil
- 1 clove garlic, minced
- 2 Tbs. fresh parsley, minced
- Kosher salt
- Fresh ground pepper
- Grated Parmigiano Reggiano*
Hummous
By Bonnie T
Peel garlic and mince in food processor
- 1 package pita bread
- 2 cans garbanzo beans
- 4 garlic cloves minced
- 4 lemons juiced
- 3-6 tablespoons tahini
- Salt to taste
Salmon Provencal
By Bonnie T
1 Preheat oven to 400°F. 2 Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 ...
- 3 * 3 large plum tomatoes
- 3 * 3 shallots, coarsely chopped
- 1 * 1 T coarsely chopped fresh tarragon
- 1 * 1 T coarsely chopped fresh basil
- 1 * 1 T coarsely chopped fresh chives
- 1 * 1 T fresh lemon juice
- 1 * 1 T balsamic vinegar
- * Salt
- 2 * 2 T olive oil
- 4 * 4 salmon fillets, about 5-6 oz each
Judy's Artichoke Dip
By Bonnie T
Throw all the ingredients into a food processor and process until chunky-smooth consistency
- 1 can of artichoke hearts, not marinated
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1 small garlic clove, pressed
- 1/2 cup grated Parmesan cheese
chcocolate Suffles by Martha Stewart
By Bonnie T
Serving Strategy: Dust the finished souffle with confectioners' sugar if you like, then serve straight away -- the ...
- Unsalted butter, room temperature, for baking dish
- 1/4 cup sugar, plus more for baking dish
- 8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
- 1 teaspoon pure vanilla extract
- 3 large egg yolks, lightly beaten, plus 4 large egg whites
- 1/4 teaspoon cream of tartar
- oven during first 25 minutes of baking.) Serve immediately.