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Recipes
Jamaican Chicken Stew
By tonyglib
Weight Watcher Points per serving: 9 Yield: 4 servings (serving size: 1 1/2 cups stew and 3/4 cup rice) Nutrition...
- 1 cup uncooked long-grain rice
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 1/2 teaspoons bottled minced garlic
- 1 pound skinned, boned chicken breast, cut into bite-size pieces
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon cracked black pepper
- 1/4 cup dry red wine
- 2 tablespoons capers
- 1 can (15-ounce) can black beans, rinsed and drained
- 1 can (14.5-ounce) can diced tomatoes, undrained
Roasted Tomatillo-Mango Salsa with Spiced Tortilla Chips
By tonyglib
Cynthia Nicholson, Cooking Light MARCH 2006
- Chips:
- 10 (6-inch) flour tortillas
- Cooking spray
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 1/2 pounds fresh tomatillos
- 1 large jalapeño pepper
- 1 large onion, peeled and quartered
- 4 unpeeled garlic cloves
- 1/2 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 3 cups finely diced peeled mango (about 2 large)
Pressure Cooker Texas-Style Chile Con Carne Recipe
By tonyglib
Chilies and beef (and not much else) come together in this quick pressure cooker recipe
- 3 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
- 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
- 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
- 1 1/2 quarts homemade chicken stock or store-bought low-sodium broth
- 2 whole Chipotle dried chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
- 4 pounds whole beef chuck, trimmed of excess gristle and fat, cut into 2 to 3 large steaks
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 medium cloves garlic, minced
- 1/2 teaspoon powdered cinnamon
- 1 tablespoon ground cumin
- 1/4 teaspoon ground allspice
- 2 teaspoons dried oregano
- 2 tablespoons Asian fish sauce, plus more to taste
- 2 to 3 tablespoons masa harina (optional)
- 2 tablespoons apple cider vinegar
- Hot sauce, to taste
- Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired
Spiced Pork Tenderloin with Sautéed Apples
By tonyglib
Cooking Light NOVEMBER 2012
- 3/8 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons butter
- 2 cups thinly sliced unpeeled Braeburn or Gala apple
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon fresh thyme leaves
Salt Block Shrimp
By tonyglib
Marinade shrimp for 6 - 12 hours Place Sea Salt Block on cool grill Turn heat to high Place shrimp on salt block un
- 12 raw pealed shrimp
- 1 cup Allegro Marinade
- 1 Sea Salt Block
Black and White Angel Food Cake
By tonyglib
If you can't decide whether you want vanilla or chocolate, this cake is for you because it delivers both
- Cake:
- 1 cup cake flour (about 4 ounces)
- 1 1/2 cups granulated sugar, divided
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 12 large egg whites
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark)
- Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons tub light cream cheese, softened
- 1 tablespoon 1% low-fat milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)
- Topping:
- Sliced strawberries (optional
Easy Curry Couscous
By tonyglib
Directions Pour couscous into a bowl
- 1 1/2 cups couscous
- 3 cups chicken stock
- 1 tablespoon curry powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup raisins
- 1 bunch cilantro, chopped
- 1/2 cup slivered almonds, toasted
Vanilla Balsamic Chicken
By tonyglib
Weight Watcher Points per Serving: 5 Yield: 8 servings (serving size: 2 chicken thighs) After scraping the se...
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup balsamic vinegar
- 1/4 cup finely chopped shallots
- 1/4 cup packed brown sugar
- 1/4 teaspoon grated orange rind
- 1/4 cup fresh orange juice
- 1 (2-inch) piece vanilla bean, split lengthwise
- 3/4 teaspoon salt, divided
- 16 skinless, boneless chicken thighs (about 2 pounds)
- Cooking spray
- 1/2 teaspoon freshly ground black pepper
- Orange rind strips (optional)
Arbol Chile Salsa
By tonyglib
Makes about 1 3/4 cups Recipe from Season 6 of Mexico - One Plate at a Time
- 1/2 ounce (about 16) chile de arbol
- 6 large garlic cloves, unpeeled
- 1 pound (10 to 12 medium) tomatillos, husked and rinsed
- Salt
- Sugar, about 1/2 teaspoon (optional)
Chilled Shrimp and Crab a la Veracruzana
By tonyglib
Makes about 4 cups Recipe from Season 7 of Mexico - One Plate at a Time
- 2 cups top-quality bottled tomato salsa (I prefer one made from roasted tomatoes)
- 1/4 cup chopped green olives (the firm texture of a manzanilla olive is welcome here)
- 2 tablespoons capers, drained (rinse them in a small strainer if they seem really salty/briny)
- 2 to 3 tablespoons coarsely chopped flat-leaf parsley leaves
- 1 pound medium-to-small cooked shrimp
- 4 or 5 ounces of crabmeat (lump crabmeat holds up best in this preparation)