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Recipes
Double Vanilla Cupcakes
By Bonnie T
1 Preheat oven to 350 degrees F
- Cupcake
- 1 1/2 * 1 1/2 C + 2 T all-purpose flour
- 1/4 * 1/4 tsp kosher salt
- 1 1/4 * 1 1/4 tsp baking powder
- 1/2 * 1/2 C unsalted butter, room temperature
- 1 * 1 C sugar
- 1 * 1 egg plus 2 egg whites
- 1/2 * 1/2 C whole milk
- 1/4 * 1/4 C sour cream
- 1 1/2 * 1 1/2 tsp of vanilla extract
- 1/2 * 1/2 vanilla bean (or one whole bean if you can spare it)
- Frosting
- 1/2 * 1/2 C unsalted butter, room temperature
- 1 1/4 * 1 1/4 C of powdered sugar
- 1/2 * 1/2 vanilla bean (or 1 teaspoon of vanilla extract)
Oatmeal Raisin Cookies with Plumped Raisins
By Bonnie T
These are the BEST. The key is simmering the raisins until plump and using the raisin water in the recipe
- 1 cup raisins
- 1 cup water
- 3/4 cup shortening
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon clove
- 2 cups rolled oats
- 1/2 cup chopped walnuts
Lemon Potatoes
By Bonnie T
Toss potatoes in an ovenproof skillet with lemon juice, oil, garlic cloves, oregano sprigs, and salt and pepper
- Yield: 4 servings
- 4 * 4 peeled potatoes sliced into 1 1/2-inch rounds
- 1/3 * 1/3 cup lemon juice
- 1/4 * 1/4 cup olive oil
- 4 * 4 smashed garlic cloves
- 4 * 4 oregano sprigs
- salt and pepper to taste
Greek Lemon Chicken Orzo Soup
By Bonnie T
Delicious and easy
- 2 T olive oil, divided
- 1 lb chicken tenders, cut into 1 inch pieces
- Kosher salt and black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 2 stalks of celery, diced
- 1/2 tsp dried thyme
- 5 C chicken stock
- 2 bay leaves
- 3/4 C orzo
- 1 sprig of rosemary
- Juice of one lemon
Chocolate Nut Bark
By Bonnie T
Line a rimmed baking sheet with tin foil, taking care to avoid wrinkles
- 2 C semi-sweet, bittersweet or milk chocolate chips
- 1-1/2 C assorted unsalted nuts
- 1/2 to 1 tsp of salt
- Additional finely chopped nuts
Roasted Salmon with Rosemary
By Bonnie T
Preheat oven to 450 degrees F
- 2 large bunches fresh rosemary
- 1 large red onion, thinly sliced
- 1 (2- to 3-pound) salmon fillet with skin, 1 1/2-inches thick
- 2 large lemons thinly sliced
- 1/3 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Frutti Di Mare- 1
By Bonnie T
Fill 4-quart stockpot 3/4 full of water
- 1 bay leaf
- 1 celery stalk chopped
- 1 onion chopped
- Juice of 1 lemon plus
- 1/4 cup lemon juice
- 1 1/2 teaspoons salt
- 5 black peppercorns
- 2 flat-leaf parsley sprigs plus
- 1/4 cup chopped flat-leaf parsley
- 1/2 pound squid cleaned
- 1 pound scallops
- 1 pound peeled deveined shrimp
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon chopped garlic
- 1 teaspoon freshly-ground black pepper
- 1/4 cup Kalamata olives pitted, sliced thin
Maple Glazed Chicken with Apple Brussel Sprout Slaw...TERRIFIC
By Bonnie T
We just loved this. Easy.
- 3 chicken breasts or chicken tenders
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided $
- 3 tablespoons red wine vinegar, divided $
- 2 tablespoons maple syrup
- 8 ounces Brussels sprouts
- 1/4 cup dried currants or golden raisins
- 1 medium Fuji or Gala apple, cut into 1/8-inch-thick slices
Artichokes
By Bonnie T
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- Put rinsed artichokes with stems removed in a large pan of water. Chokes may float to the surface.
- Add two cloves of peeled garlic, three slices of lemon and two bay leaves to the water.
- Boil for 30 - 45 minutes, depending on size of artichoke and number in the pot.
- They are ready to eat when a knife slides easily into the bottom of the choke or a leaf pulls out easily and is ready to eat.
- Serve with mayo dip.
Peach Apple Cobbler Smoothie
By Bonnie T
Blend all ingredients together until creamy and enjoy!
- 1/4 cup pecans (whole or crushed)
- 1 cup coconut water
- 2 apples (any variety), cored and sliced into chunks (if organic, leave the peel on for added fiber and nutrients)
- 1 cup frozen or fresh peaches
- 1 tbsp fresh lemon juice
- 2 tsp vanilla powder or extract
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- Pinch of sea salt