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Recipes
Artichoke and Bean Salad
By Bonnie T
Steam the artichokes for ten minutes or until tender
- 10 baby artichokes, peeled and quartered or canned artichoke hearts
- 2 C diagonally cut asparagus
- 1/3 C thinly sliced radishes
- 3 green onions, thinly sliced
- 3 cloves of garlic, minced
- 2 T lemon juice
- 1 T olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 19 oz can white beans, rinsed and drained
Northwoods Inn Red Cabbage Salad
By Bonnie T
Directions Combine all dressing ingredients and whip; pour over cabbage and toss
- 1 small head shredded red cabbage
- 1/2 cup salad oil
- 10 tablespoons red wine vinegar
- 3 tablespoons sugar
- 4 teaspoons salt
- 1 teaspoon seasoning salt ( Lawry's)
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
Peppermint Bark
By Bonnie T
STEP 1 Line an 11-by-17-inch baking sheet with parchment, and set aside
- 2 pounds white chocolate, chopped into 1/2-inch pieces
- 12 large candy canes
- 1/2 teaspoon peppermint oil
Herbed Lemony Lamb Chops
By Bonnie T
Combine lemon zest, herbs, lemon juice, and soy sauce in a small bowl; set aside
- Herbed Lemony Lamb Chops
- The lemony seasoning makes delicious lamb chops, whichever cut you prefer
- PREPARATION TIME: 30–35 minutes
- 1 tsp lemon zest (or 1/2 tsp lemon pepper seasoning)
- 1/2 tsp dried rosemary, crushed
- 1 tsp dried oregano
- 1 tsp dried tarragon
- 3 tbsp lemon juice
- 1 tbsp soy sauce
- 2 tbsp butter
- 4 lamb shoulder chops
Purple Haze Smoothie
By Bonnie T
Put all ingredients in the blender and mix until smooth
- Ingredients
- 6 oz blackberries or blueberries
- 2 cups of pineapple (fresh or frozen)
- Water (just enough to blend so smoothie is thick and creamy)
- 2 heaping tbsp plant-based protein powder
- 1 tbsp ground flax seed (optional)
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
Bonnie's Apple Crisp
By Bonnie T
Incredibly delicious and easy
- 4 C sliced and peeled tart apples like Granny Smith (about 4 medium apples)
- 2/3 to 3/4 C brown sugar, packed
- 1/2 C flour
- 1/2 C oats
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1/3 c butter, softened
Heath Bar Cookies
By Bonnie T
Heath Bars are popular American chocolate-covered-toffee candy bars
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
- 1/2 cup chopped walnuts
Oven Poached Salmon...excellent
By Bonnie T
Preparation 1. Preheat oven to 425°F
- Active Time: 10 minutes
- Total Time: 30 minutes
- Ingredients
- 1 * 1 pound salmon fillet, cut into 4 portions, skin removed, if desired
- 2 * 2 tablespoons dry white wine
- 1/4 * 1/4 teaspoon salt
- * Freshly ground pepper, to taste
- 2 * 2 tablespoons finely chopped shallot, (1 medium)
- * Lemon wedges, for garnish
- --
Hoummus Chicken
By Bonnie T
Preheat to 450°F. Blend all the hummus ingredients together in a food processor
- 2 boneless/skinless chicken breasts
- 2 lemons (1 sliced into rounds and 1 juiced)
- 1/2 cup hoummus
- 4 fresh rosemary sprigs or 2 tablespoons dried
- Generous drizzle of balsamic vinegar
- Sea salt and freshly ground pepper
- Hoummus
- 1 can garbanzo beans (chickpeas), rinsed and drained
- 2 cloves garlic, peeled
- Juice of 1 lemon
- 3 tbsp tahini
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp extra-virgin olive oil