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Recipes
Grilled Rack of Lamb with Honey Pasilla Glaze
By tonyglib
Serves 4 Recipe from Season 5 Mexico - One Plate at a Time
- 6 garlic cloves
- 6 (about 2 ounces total) dried pasilla chiles, stemmed, seeded and torn into flat pieces
- 1 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon black pepper, preferably freshly ground
- 1/8 teaspoon cumin, preferably freshly ground
- 1/4 cup honey
- 2 tablespoons vinegar (I prefer balsamic here)
- Salt
- 2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
- Olive or vegetable oil to brush or spray on the racks
- 1 small red onion, finely chopped
- 1/4 About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan
- Flat-leaf parsley leaves, for garnish
Pork Tenderloin with Costa Rican Coffee Glaze
By tonyglib
Nutritional Information Calories:197 (35% from fat) Fat:7
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, chopped
- 1 serrano chile, chopped
- 1 1/2 tablespoons molasses
- 1/2 cup dark rum
- 4 cups hot brewed coffee
- 1 tablespoon ground coffee
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons unsweetened cocoa
- 1 tablespoon butter or stick margarine, softened
- 1/2 teaspoon salt
- 2 pounds pork tenderloin
- Cooking spray
Grilled Asparagus Rafts
By tonyglib
Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides Nutritio...
- 16 thick asparagus spears (about 1 pound)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 garlic clove, minced
- 2 teaspoons sesame seeds, toasted
- 1/4 teaspoon black pepper
- Dash of salt
Chicken and Asparagus Teriyaki Stir Fry
By tonyglib
Servings: 4 • Size: 1 1/2 cups • Points +: 7 • Smart Points: 5 Calories: 302 • Fat: 8 g • Carb: 15 g •
- 3 tablespoons soy sauce or gluten-free soy sauce
- 2 tablespoons mirin
- 1/2 tablespoon honey
- 1/2 tablespoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes
- Kosher salt, to taste
- 1 tbsp canola or grapeseed oil, divided
- 12 oz asparagus, ends trimmed, cut into 2-inch pieces
- 4 cloves garlic, chopped
Slow Roasted Garlic Mojo
By tonyglib
Makes about 3 cups mojo de ajo (made with 2 cups of oil) Recipe from Season 7 Mexico - One Plate at a Time
- 4 large heads garlic
- OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
- 2 or 3 cups fruity olive oil
- 1 teaspoon salt
- 1/2 cup fresh lime juice
Butterflied Shrimp with Habanero Tomatillo Salsa
By tonyglib
Butterflying the shrimp gives it an attractive appearance and more surface area for the marinade to penetrate
- Salsa:
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 tablespoons cider vinegar
- 1 tablespoon fresh orange juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup finely chopped red onion
- 1 habanero pepper, cored, seeded, and finely chopped
- 1 tomatillo, finely chopped
- Shrimp:
- 1 pound large shrimp
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 1 garlic clove, minced
- Dash of salt
- Cooking spray
Homemade Veggie Soup WW
By tonyglib
Heat olive oil in a small saucepan over medium-high heat
- 1 tsp olive oil
- 1/8 tsp minced garlic or to taste
- 1/4 cup(s) uncooked onion(s) chopped
- 1/4 cup(s) uncooked celery chopped
- 1/4 cup(s) uncooked carrot(s) chopped
- 1 cup(s) reduced-sodium chicken broth or reduced-sodium vegetable broth
- 1/2 cup(s) canned diced tomatoes with seasonings
- 1/4 cup(s) cooked whole wheat pasta elbow variety
Slow Cooker French Onion Soup
By tonyglib
1.Mix onions and margarine in 3 1/2- to 6-quart slow cooker
- Soup
- 3 large onions, sliced (3 cups)
- 3 tablespoons margarine or butter, melted
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 4 cans (14 1/2 ounces each) ready-to-serve beef broth
- Cheesy Broiled French Bread
- 8 slices French bread, 1 inch thick
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 2 tablespoons grated or shredded Parmesan cheese
- Print these coupons...
- About Concordance™
Tomatillo Basting Salsa
By tonyglib
Cook all ingredients in a large stockpot over medium-low heat 2 hours or until green tomatoes and tomatillos are te...
- 2 1/2 pounds green tomatoes, coarsely chopped
- 1 1/2 pounds tomatillos, husked and coarsely chopped
- 2 garlic cloves, pressed
- 1/2 to 1 cup sugar
- 1 cup white vinegar
- 1 large sweet onion, coarsely chopped (about 1 1/2 cups)
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon dried crushed red pepper
Real Chiles Rellenos
By tonyglib
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source
- 4 large poblano peppers
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 cup all-purpose flour for dredging
- 1 (14.5 ounce) can Mexican-style stewed tomatoes
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 2 tablespoons distilled white vinegar
- 1 teaspoon dried Mexican oregano, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot pepper sauce (such as Cholula®)
- 1/8 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 5 egg whites at room temperature
- 1 egg yolk, beaten
- 1/4 cup all-purpose flour for dredging
- 1 cup oil for frying, or as needed
- sour cream for garnish