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Recipes
Beef Empanadas
By tonyglib
Heat oil in medium skillet over medium heat
- 1 tbsp. olive oil
- 1/2 lb. ground beef
- 1/2 green pepper, chopped
- 2 tbsp. chopped garlic
- 1/3 c. raisins, chopped
- 1/4 c. green olives, chopped
- 1 (12 oz.) pkg.Brg. Country Biscuits
- 2 egg yolks, beaten to blend
- 1 1/2 tbsp. red wine vinegar
- 1 tbsp. flour
- 1 3/4 tsp. ground Allspice
- 1 tsp. ground cumin
- 1 c. grated Monterey Jack cheese
- 1/3 c. fresh parsley
Braised Chicken with Chili Ginger Sauce
By tonyglib
1 Chop the onion and saute with the garlic in oil in a 5-quart pot with a cover until the onion becomes transparent
- 1/2 red onion (chopped)
- 1/2 tbsp minced garlic
- 1/2 tbsp oil
- 2 skinless chicken breast (halves but leave on the bone or more if you need them and can fit them in a 5 quart pot)
- 1/4 cup ketchup (note)
- 1/6 cup soy sauce
- 1/6 cup sugar
- 1 bay leaves
- 1/2 tbsp chili paste
- 1/2 tbsp ginger (minced)
- water (prepare)
- rice (cooked)
OVEN ROASTED FAJITAS
By tonyglib
Preheat oven to 400 degrees
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper sliced
- 4 boneless, skinless chicken breasts, sliced
- 3 tablespoons olive oil
- 1 lime, juiced
- 3 tablespoons homemade taco seasoning
- Tortillas and your favorite fajita toppings
Salsa Mac and Cheese
By tonyglib
Serves 8 Recipe from Season 7 of Mexico - One Plate at a Time
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 1/2 to 2 cups Fire-Roasted Tomato Salsa or your favorite salsa
- 2 cups shredded cheddar cheese
- Salt
- 1 pound dried pasta (though elbow macaroni will do, I suggest you try cork-screw cavatappi or the spiral rotini or fusilli)
Slow Cooker Jerk-Chicken with Sweet Potato and Pineapple
By tonyglib
To make marinade, combine coconut milk, cilantro, jerk seasoning, sugar, garlic, salt, ginger, lime juice and cayen...
- 1/2 cup(s) light coconut milk
- 1/2 cup(s) cilantro, fresh, packed (leaves and tender end stems)
- 3 Tbsp jerk seasoning, or less to taste
- 2 Tbsp dark brown sugar
- 1 clove(s) (medium) garlic clove(s)
- 1 Tbsp kosher salt, or to taste
- 1 piece(s) ginger root, 1-inch, fresh, coarsely chopped
- 1 Tbsp fresh lime juice
- 1/2 tsp cayenne pepper, or less to taste
- 1 1/2 pound(s) uncooked boneless skinless chicken breast(s), six 4-oz pieces
- 3 medium uncooked sweet potato(es), peeled, cut into small cubes
- 20 oz canned pineapple packed in juice, drained (chunks)
- 1 large uncooked onion(s), diced
Porchetta
By tonyglib
porchétta [por'ketta] n. roasted pork with crispy skin, highly seasoned with aromatic herbs and spices, garlic, sa...
- 1 (3 3/4- to 4-pound) boneless pork shoulder (skin on, not tied)
- 20 fresh sage leaves
- 3 leafy sprigs fresh thyme, leaves removed
- 3 leafy sprigs rosemary, stemmed
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons fennel pollen
- 1 1/2 teaspoons medium coarse sea salt
- 1 1/2 teaspoons freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry red or white wine
- Flavor Tip: Using white wine for basting creates a delicate sauce for this dish, whereas red wine provides a gamier flavor. I tend to choose based on what mood I'm in, or whatever I have kicking around the house.
Southern Thai Style Braised Chicken
By tonyglib
Preheat oven to 375°F. In a large skillet, heat oil and butter over a medium heat
- 1 tablespoon oil
- 1 tablespoon butter
- 8 pieces bone-in chicken thighs (3 1/4 lbs approx)
- Salt and pepper
- 1 1/2 tablespoons Red Curry Paste
- 1 teaspoon ground turmeric or yellow curry powder
- 1-13.5 oz can Coconut Milk
- 2 tablespoons Fish Sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- Optional: Cooked Jasmine Rice
- or Rice Noodles
Rosemary Roasted Almonds
By tonyglib
Weight Watcher Points: 3 Serving Size 2 tabelspoons Nutritional Information Calories:111 Fat:9
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chile powder
- 3/4 teaspoon kosher salt
- Dash of ground red pepper
- 1 (10-ounce) bag whole almonds (about 2 cups)
Smoked Pork Rub
By tonyglib
Apply liberally to pork tenderloin or roast
- 2 tablespoons Bicentennial Seasoning
- 1/2 tablespoon minced dry onion flakes
- 1/2 tablespoon West Indies Barbecue seasoning (or BBQ seasoning)
- 1 teaspoon Hickory Smoke Powde
SLOW COOKER COCONUT CILANTRO CURRY SHRIMP
By tonyglib
Add coconut milk, water, red curry sauce, lemon garlic seasoning and cilantro to slow cooker
- 1 lb shrimp, with shells
- 30 ounces light coconut milk
- 15 ounces water
- 1/2 cup Thai red curry sauce
- 2 1/2 tsp lemon garlic seasoning
- 1/4 cup cilantro