Bonnie T's profile page
Recipes
Chicken and Rice...EXCELLENT
By Bonnie T
In a large pot, brown chicken pieces in oil
- 6 skinless chicken breast
- 2 teaspoons olive oil
- 4 cups water
- 2 tomatoes chopped
- 1/4 cup celery diced
- 1/2 cup onions chopped
- 1/4 cup cilantro chopped
- 2 cloves garlic chopped fine
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups rice
- 2 ounces Spanish olives
- 1/4 cup raisins
Shrimp Ceviche
By Bonnie T
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt
- 1 lb medium-small shrimp, peeled and deveined
- 2 T salt
- 3/4 C lime juice (juice from 4-6 limes)
- 3/4 C lemon juice (juice from 2-3 lemons)
- 1 C finely chopped red onion
- 1 serrano chile, ribs and seeds removed, minced
- 1 C chopped cilantro
- 1 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Grilled Whole Chicken
By Bonnie T
Rinse chicken and pat dry
- 1 whole chicken
- 3 lemons
- Salt
- 4 garlic cloves
- Olive oil
- 3 rosemary sprigs
- 1 onion sliced
Amaretto Cake
By Bonnie T
So easy
- 1 1/4 C chopped walnuts or almonds
- 1 pakg ye/pkg instant vanilla pudding (if you cake mix has pudding, do not add this box of instant pudding)
- 4 eggs
- 1/2 C cold water
- 1/2 C oil
- 1/2 C amaretto
- Glaze
- 1/4 C butter
- 1/4 C water
- 1 C sugar
- 1/2 C amaretto
Martha Stewart's Buttermilk Pancakes
By Bonnie T
1 cup blueberries, fresh or frozen and thawed (optional) 1
- Best Buttermilk Pancakes
- Adapted from Martha Stewart’s Original Classics Cookbook
- Yield: Martha says this makes 9 6-inch pancakes; I got about 16 4-inch ones, which are closer to the size I like
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt, or slightly less table salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. Th
Turkey Stew
By Bonnie T
Place turkey pieces, skin side down, in a slow cooker set on high, and sauté 3–5 minutes to release fat
- Slow-Cooked Turkey Stew
- This warm, welcoming one-dish-meal is perfect in fall or winter.
- (Joseph Mercola, Dr. Mercola’s Total Health Program)
- PREPARATION TIME: 15 minutes
- SERVES: 4
- 2 lb turkey pieces
- 1 medium leek, sliced
- 2 stalks celery, chopped
- 2 tsp fresh thyme leaves
- 2 tsp fresh oregano leaves
- 1 tsp Spike (or Mrs. Dash) vegetable seasoning (or salt)
- 1 cup winter squash, peeled and cubed
- 1 medium carrot, chopped
- 1 stick cinnamon
- 16 oz diced tomatoes (canned is fine)
- 2 cups water (or chicken stock)
- 1 cup cooked lentils
Lemon and Basil Chicken..VERY GOOD
By Bonnie T
Preheat oven to 400 degrees
- 4 boneless skinless chicken breast halves
- 1 teaspoon salt
- Pepper to taste
- 4 large basil leaves
- 4 crushed garlic cloves
- 4 thin lemon slices
- 1 tablespoon olive oil
Greek Style Chicken
By Bonnie T
Easy and quick
- 1 Tbsp olive oil to saute chicken tenders
- 1 pkg chicken tenders
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 Tbsp olive oil
- 1 3/4 C sliced onion
- 1 Tbsp minced garlic
- 1 oz chopped pitted kalamata olives..about 14
- 1 medium tomatoe, halved and sliced
- 1/4 C chopped fresh oregano
- 2 tsp fresh lemon juice
- 1 oz feta cheese, crumbled...about 1/4 C
Roast Chicken with Olives and Potatoes
By Bonnie T
Preheat oven to 450 degrees
- 1-7 pound roasting chicken
- 6 tablespoons olive paste...olivada
- 2 bay leaves
- Olive oil
- 4 tablespoon fresh thyme
- 4 medium russet potatoes, peeled and cut into 1 1/2 inch pieces
- 2 tablespoons olive oil
- 1/2 cup kalamata olives
- Fresh thyme
Turkey Stew
By Bonnie T
Place turkey pieces, skin side down, in a slow cooker set on high, and sauté 3–5 minutes to release fat
- Slow-Cooked Turkey Stew
- This warm, welcoming one-dish-meal is perfect in fall or winter.
- (Joseph Mercola, Dr. Mercola’s Total Health Program)
- PREPARATION TIME: 15 minutes
- SERVES: 4
- 2 lb turkey pieces
- 1 medium leek, sliced
- 2 stalks celery, chopped
- 2 tsp fresh thyme leaves
- 2 tsp fresh oregano leaves
- 1 tsp Spike (or Mrs. Dash) vegetable seasoning (or salt)
- 1 cup winter squash, peeled and cubed
- 1 medium carrot, chopped
- 1 stick cinnamon
- 16 oz diced tomatoes (canned is fine)
- 2 cups water (or chicken stock)
- 1 cup cooked lentils