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Recipes
Rum-Marinated Chicken Breasts with Pineapple Relish
By tonyglib
4 servings (serving size: 1 chicken breast half, 1/2 cup relish, 2 tablespoons sauce, and 1 lime wedge) CALORIES...
- Chicken:
- 1/2 cup dark rum
- 1/4 cup barbecue sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon Caribbean hot sauce (such as Pickapeppa Sauce)
- 1 teaspoon sea or kosher salt
- 2 teaspoons vegetable oil
- 4 (8-ounce) bone-in chicken breast halves
- Relish:
- 1 small pineapple, peeled, cored, and cut into (1/2-inch-thick) rings (about 12 ounces)
- Cooking spray
- 1/2 cup finely chopped red bell pepper
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 1 teaspoon dark rum
- 1/4 teaspoon Caribbean hot sauce (such as Pickapeppa Sauce)
- 1/8 teaspoon sea or kosher salt
- 4 lime wedges
Rapini and Garlic
By tonyglib
Directions Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil
- 4 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
- 1 cup low sodium, no-fat chicken broth
Rosemary Red Potatoes
By tonyglib
Directions Preheat oven to 375 degrees F (190 degrees C)
- 6 red potatoes, scrubbed and cut into wedges
- 3 tablespoons butter, melted
- 3 tablespoons vegetable oil
- 1 tablespoon chopped fresh rosemary
- salt and pepper to taste
Thai Chicken and Pineapple Stir Fry
By tonyglib
Servings: 4 • Size: 1.25 cups • Old Points: 4 pts • Points+: 5 pts Calories: 186
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 tbsp Thai Kitchen fish sauce
- 2 tbsp cornstarch
- 1 tbsp oil, divided
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 cups cubed assorted colors bell peppers (1/2-inch cubes)
- 1 red chili pepper, chopped (optional or to taste)
- 1 cup fresh pineapple chunks
- 1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
- cilantro leaves (for garnish)
Crock Pot Butter Chicken
By tonyglib
Preheat your slow cooker to high
- 3 tablespoons butter
- 1 tbsp. vegetable oil
- 1 large onion, peeled and chopped
- 700 g chicken breast (approx. 4 large chicken breasts), diced
- 4 cloves garlic, peeled and minced
- 1 large piece of ginger (about the size of your thumb), peeled and finely chopped
- 1 tsp salt
- 1.5 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 1 cup chicken stock (water plus a stock cube or bouillon for gluten free is fine)
- 2 tins (400ml/14oz each) of chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp sugar
- 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
- 175 ml or 3/4 cup double/heavy cream
- Handful of chopped coriander to serve
Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo
By tonyglib
Serves 8 as a first course, 4 to 6 as a main dish Recipe from Season 7 Mexico - One Plate at a Time
- 2/3 cup Slow-Cooked Garlic Mojo (stir before measuring)
- 1 pound medium shrimp, peeled and (if you wish) deveined
- Salt
- 1 to 3 canned chipotle chiles en adobo, seeded and finely chopped
- 1 pound dried linguine
- 2 or 3 tablespoons coarsely chopped watercress, parsley or cilantro
- 3/4 cup grated Mexican queso anejo, Parmesan or Romano
Lake Shore Potato Pancakes
By tonyglib
Combine mashed potatoes, flour, milk, egg, onions Lake Shore seasoning, Salt and pepper as desired
- 2 c. leftover mashed potatoes
- 1/4 c. flour
- 1/4 c. milk
- 1 egg, beaten
- 1 tbsp. onion, minced
- Lake Shore Seasoning to taste
- Salt & pepper to taste (optional)
Blackening Dry Rub
By tonyglib
Try this fiery rub on white-fleshed fish fillets such as catfish or snapper, or chicken breasts or shrimp
- 2 1/2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried thyme
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground red pepper
Crawfish and Andouille Cornbread Dressing
By tonyglib
Heat oven to 300 degrees F
- 3 pound(s) prepared cornbread, cut into 1-inch cubes
- 6 thick slices smoked bacon, cut into 1/2-inch pieces
- 3/4 pound(s) andouille sausage, cut into 1/2-inch dice
- 1 large sweet onion, diced
- 1 medium red bell pepper, diced
- 1/2 cup(s) diced celery
- 2 jalapeño chiles, seeded, chopped
- 1 tablespoon(s) minced garlic
- 1 tablespoon(s) fresh thyme leaves
- 3 cup(s) cooked crawfish tails or small shrimp
- 4 scallions, sliced
- 1/4 cup(s) chopped parsley
- 2 tablespoon(s) Creole spice
- 2 cup(s) reduced-sodium chicken broth
- 1 cup(s) heavy cream
- 2 large eggs
Cheesy Chicken Enchiladas
By tonyglib
Weight Watchers Point per Serving: 10 Nutritional Information Calories:454 Fat:20
- 2 1/2 cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter, melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions