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Recipes
Crock Pot Sesame Honey Chicken
By tonyglib
Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+: 4 Calories: 185
- 2 lbs boneless, skinless chicken breast
- black pepper, to taste
- 1/3 cup low-sodium soy sauce (tamari for gluten-free)
- 1/4 cup honey
- 1/4 cup tomato paste
- 3 tbsp rice wine vinegar
- 2 cloves garlic, minced
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp onion powder
- 1 tsp sriracha hot chili sauce, or more to taste
- 1 heaping tbsp cornstarch
- 1/4 cup water
- 1/2 tbsp sesame seeds
- 2 medium scallions, chopped for garnish
North African Chicken and Couscous
By tonyglib
Nutritional Information Calories:332 (18% from fat) Fat:6
- 2 cups water
- 1 1/2 cups uncooked couscous
- 1/2 cup golden raisins
- 1/2 cup thawed orange juice concentrate, undiluted
- 1/3 cup lemon juice
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts)
- 2 cups chopped peeled cucumber
- 1 cup chopped red bell pepper
- 1/4 cup thinly sliced green onions
- 1/2 cup chopped fresh cilantro
- Sliced green onions (optional)
Cola- Marinade
By tonyglib
In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine
- 1 cup bottled teriyaki sauce
- 1 cup cola
- 1 onion, diced
- 1 clove garlic, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon vegetable oil
- 2 tablespoons hot sauce
Almond Mandarin Salad
By tonyglib
Directions In a medium skillet over medium-high heat, cook bacon until evenly brown
- 1/2 pound bacon
- 2 tablespoons white wine vinegar
- 3 tablespoons honey
- 1/2 teaspoon dry hot mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground paprika
- 1/4 cup olive oil
- 1 head red leaf lettuce, torn into bite-size pieces
- 1 (15 ounce) can mandarin oranges, drained
- 1 bunch green onion, diced
- 3/4 cup slivered almonds
Slow Cooker Cajun Low Country Boil
By tonyglib
Spray slow cooker with cooking spray
- 1 lb uncooked large shrimp (in shells)
- 1 lb cooked sausage cut into 1-inch pieces
- 1 lb white sweet potatoes, cut into quarters
- 3 tbsp cajun seasoning
- 2 ears of corn, cut into 3-inch chunks
- 1 lemon, cut in half
- 5 1/2 cups water
- 2 celery stalks, cut into 1-inch pieces
- 1 onion, cut into quarters
- 4 garlic cloves, minced
- 4 dried bay leaves
Tandoori Salmon (Yogurt-and-Spice-Marinated Salmon)
By tonyglib
1. Put salmon on an aluminum foillined baking sheet and set aside
- 2 1/2 3-lb. boneless, skin-on salmon filet
- 6 cloves garlic, roughly chopped
- 1 3" piece ginger, peeled and roughly chopped
- Kosher salt, to taste
- 3 tbsp. canola oil
- 1 tbsp. white vinegar
- 1 tbsp. kashmiri red chile powder or paprika, plus more
- 1 1/2 tsp. cardamom seeds
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. ground bay leaf
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground cloves
- 1 1/2 tsp. ground ginger
- 2 cups plain yogurt
- 6 green Thai chiles, stemmed and minced
- 1 tbsp. minced fresh cilantro
- 1 tsp. garam masala
- 1/2 small cucumber, peeled, seeded, and minced
- Freshly ground black pepper, to taste
Jamaican Jerk Pork Tenderloin
By tonyglib
This fiery barbecue was invented by runaway slaves as a means of preserving meats without refrigeration
- 2 cups coarsely chopped green onions
- 1/2 cup coarsely chopped onion
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
- 2 teaspoons fresh thyme
- 2 teaspoons brown sugar
- 2 teaspoons chopped peeled fresh ginger
- 1 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
- 1 (1 1/2-pound) pork tenderloin, trimmed
- Cooking spray
Enchiladas Especiales Tacuba Style
By tonyglib
Serves 4 to 6 This recipe is from Season 7 Mexico - One Plate at a Time
- 2 fresh poblano chiles
- 1 cup (lightly packed) roughly chopped spinach leaves
- 2 cups milk
- 2 cups chicken broth
- 6 tablespoons (3 ounces) butter—or you can use vegetable oil
- 3 garlic cloves, peeled and finely chopped
- 1/2 cup flour
- Salt
- 3 cups coarsely shredded cooked chicken (I usually use a rotisserie chicken or leftover grilled chicken)
- 12 corn tortillas
- A little vegetable oil for brushing or spraying
- 1 About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
- A little chopped cilantro for garnish
Filipino Chicken Adobo (from America's Test Kitchen)
By tonyglib
Toss chicken with soy sauce in large bowl
- 8 (5 to 7 ounces) bone-in chicken thighs, trimmed
- 1/3 cup soy sauce
- 1 (13 1/2 ounce) can coconut milk (light or regular)
- 3/4 cup cider vinegar
- 8 garlic cloves, peeled
- 4 bay leaves
- 2 teaspoons pepper
- 1 scallion, sliced thin
Brussels Sprouts with Pancetta
By tonyglib
1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil $
- 1/4 teaspoon salt $
- 1/4 teaspoon pepper $
- 6 (1/8-inch-thick) pancetta slices
- 1 tablespoon freshly grated Parmesan cheese $