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Recipes
Chorizo and Cornbread Stuffing
By tonyglib
Preheat the oven to 350 degrees F
- 1 pound fresh Mexican chorizo
- 1 medium white onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups coarsely crumbled cornbread
- 1/4 cup chopped fresh cilantro, plus more for garnish (optional)
- 1/2 cup chicken stock (low-sodium store-bought is fine)
- 1 tablespoon unsalted butter
- Grated cotija cheese, for garnish (optional)
Muffuletta Sandwich
By tonyglib
Weight Watcher Points per serving: 8 Yield: 4 servings (serving size: 2 sandwich halves) Nutritional Informat...
- 1 1/2 cups bottled giardiniera, drained and chopped (about 6 ounces)
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 10 pimiento-stuffed manzanilla (or green) olives, chopped
- 1 garlic clove, minced
- 4 (2-ounce) Kaiser rolls, cut in half horizontally
- 4 (1/2-ounce) slices reduced-fat provolone cheese
- 4 ounces skinless, boneless rotisserie chicken breast, sliced (about 1 breast)
- 4 thin slices Genoa salami (about 1 1/2 ounces)
- 4 thin slices ham (about 2 ounces)
Chicagoist’s Spicy Braised Pork Shoulder
By tonyglib
To brown the shoulder: This should be done the night before you want to eat
- 2 pound pork shoulder (I like the bone-in, but it’s your world)
- 3 teaspoons olive oil or leftover bacon fat, for cooking
- Salt and pepper
- 3 cups water, plus more if needed
- 2 Tablespoons Cayenne pepper
- 1 Tablespoon red pepper flakes
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 whole jalapeno pepper
Almond Rice Pilaf
By tonyglib
Directions In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightl...
- 3/4 cup chopped onion
- 1/2 cup slivered almonds
- 1 tablespoon butter or margarine
- 2 cups chicken broth
- 2 cups uncooked instant rice
Smoked Paprika Vinaigrette
By tonyglib
Nutritional Information Servings Per Recipe: 12 Amount Per Serving Calories: 116 Total Fat: 9
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 1 tablespoon lime juice
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1 1/4 teaspoons smoked paprika
- 1 clove garlic
- 2 tablespoons chopped onion
- 1/4 teaspoon oregano
- 1 pinch white sugar (optional)
- 1/2 cup olive oil
Sloppy Lous
By tonyglib
Recipe courtesy Rachael Ray
- 12 ounces andouille sausage
- 1 tablespoon olive oil or vegetable oil
- 1 pound ground pork
- 2 tablespoons fresh thyme, finely chopped
- 3 to 4 cloves garlic, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- Salt and freshly ground black pepper
- 1 cup tomato puree or tomato sauce
- 1 cup chicken stock
- 2 tablespoons hot sauce, such as Frank's Red Hot
- 2 tablespoons light brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire
- Portuguese or sesame rolls
- Chopped hot pickled vegetables (giardiniera)
- Scallions
- Chopped sweet bread and butter pickles
Bacon, Egg and Cheese Biscuit Muffins
By tonyglib
Cook the bacon in a pan or in the oven until it’s almost done
- 1 package biscuit dough (10 biscuits)
- 3 eggs
- 3 tablespoons milk
- 1/3 cup shredded cheddar
- 4 slices bacon (we used turkey bacon and veggie bacon)
- salt and pepper
Smoked Chuck Roast
By tonyglib
What to Purchase You'll want to look for a chuck roast or perhaps a chuck arm roast with plenty of fat marbling in...
- 2.5 - 3 lb Chuck Roast
- 1/4 lb butter
- Yellow mustard
- BBQ Rub
Mom's (not mine) Chicken Enchiladas
By tonyglib
Preheat the oven to 350°F
- 1 small onion, chopped (about a cup)
- Vegetable oil - grapeseed or olive
- 2 small cloves garlic, minced
- 1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
- 2 Tbsp red chili powder
- 1 teaspoon sugar
- 1/2 cup to a cup of water
- 12 corn tortillas
- Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil
- 2-3 cups of cooked chicken, shredded or chopped
- Salt
- 2 cups grated cheese (about 1/3 lb)
Mashed Yucca with Garlic
By tonyglib
Active time: 15 min Start to finish: 1 1/2 hr
- 4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen
- 1 3/4 to 2 1/4 cups hot milk
- 2 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 2 teaspoons salt