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Recipes
One Pot Moroccan Chicken Rice and Potatoes
By tonyglib
Preheat oven to 400 degrees
- 3 lbs chicken drumsticks
- 1 lb Yukon gold potatoes chopped into chunks
- 1 cup short grain brown rice rinsed
- 2 cups fat free chicken broth
- 1 large onion finely chopped
- 1 tbsp olive oil
- 1 tbsp cumin
- 2 tsp smoked paprika
- 2 tsp coriander
- 2 tsp tumeric
- Juice from 1/2 a lemon
- Salt and pepper to taste
Sweet Corn Tamales
By tonyglib
Makes about 14 medium-size tamales Recipe from Season 6 of Mexico - One Plate at a Time
- 2 larges ears fresh sweet corn in their husks
- 1 pound (about 2 cups) fresh masa for tamales
- OR about 1 3/4 cups masa harina for tamales mixed with 1 cup plus 2
- tablespoons hot water, then allowed to cool
- 4 ounces (one stick) unsalted butter, cut into 1/2-inch bits and slightly softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 poblano chile, roasted, peeled and sliced
- 6 ounces melting cheese like Chihuahua, Monterey Jack or mild cheddar, cut into 3-inch sticks.
Frontera Grill's Now-Classic Ceviche
By tonyglib
Makes about 4 cups, enough for 6 to 8 as a starter I never tire of this ceviche: the lilt of fresh-fresh fis...
- 1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes
- 1 1/2 About 1 1/2 cups fresh lime juice
- 1 small white onion, chopped into 1/4-inch pieces
- Hot green chiles to taste (roughly 2 or 3 serranos or 1 large jalapeno), stemmed and roughly chopped
- 1/4 cup pitted green olives, preferably manzanillos
- 1 large (about 10-ounce) ripe round tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
- OR 1/4 cup (lightly packed, about 1 ounce) soft sundried tomatoes, chopped into 1/8-inch pieces
- 1/4 small jícama, peeled and chopped into 1/4-inch pieces
- (optional, but suggested if using sundried tomatoes)
- 1/4 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
- 2 tablespoons olive oil, preferably extra-virgin
- Salt
- 1 teaspoon sugar
- 16 About 16 ounces of sturdy tortilla chips or 3- to 4-inch tostadas (preferably chips or tostadas from a local tortillería), for serving
Acapulco-Style Shrimp Cocktail
By tonyglib
Makes 4 cups, serving 4 to 6 Recipe from Season 3 of Mexico - One Plate at a Time
- 1 pound cooked shrimp
- 1/2 cup fresh lime juice
- 3/4 cup ketchup
- 1 to 2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce is delicious here)
- 1 teaspoon Worcestershire sauce
- 1/2 small white onion, finely diced
- 1/2 cup (loosely packed) chopped cilantro, plus a few springs for garnish
- 1 ripe avocado
Roasted Red-Pepper Sauce
By tonyglib
PointsPlus™ Value: 2 Servings: 4 Preparation Time: 6 min Cooking Time: 17 min Level of Difficulty: Eas
- 3 large sweet red pepper(s)
- 1 Tbsp olive oil, extra-virgin
- 3 clove(s) (medium) garlic clove(s), minced
- 1/2 tsp dried basil
- 2 tsp Sherry vinegar
- 1/2 tsp table salt
- 1/8 tsp black pepper, freshly ground
Slow-Cooked Short Ribs
By tonyglib
Directions In a large resealable plastic bag, combine the flour, salt and pepper
- 2/3 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 pounds boneless beef short ribs
- 1/4 cup butter
- 1 large onion, chopped
- 1 1/2 cups beef broth
- 3/4 cup red wine vinegar
- 3/4 cup packed brown sugar
- 1/2 cup chili sauce
- 1/3 cup ketchup
- 1/3 cup Worcestershire sauce
- 5 cloves garlic, minced
- 1 1/2 teaspoons chili powder
Instant Pot Indian Butter Chicken
By tonyglib
"This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to ma...
- 1 1/2 cups plain yogurt
- 3 tablespoons lemon juice
- 2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds bone-in chicken thighs with skin
- 1 cup water
- 1 cup basmati rice
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter
- 2 large onions, peeled and chopped
- 3 tablespoons grated fresh ginger
- 4 cloves garlic, sliced
- 1 tablespoon cumin seeds
- 2 tablespoons tomato paste
- 2 fresh tomatoes, chopped
- 2 Anaheim chile peppers, seeded and diced
- 1 cinnamon stick
- 1 cup chicken stock
- 1 (13.5 ounce) can coconut milk
- 1 bunch cilantro, finely chopped
Flour Tortillas
By tonyglib
Makes 12 tortillas Recipe from the Authentic Mexican Cookbook
- 3/4 pounds (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
- 5 tablespoons lard or vegetable shortening, or a mixture of the two
- 3/4 teaspoon salt
- 3/4 about 3/4 cup very warm tap water
No-Egg Breakfast Tacos
By tonyglib
Cut sausages into quarters length wise, then dice into small pieces
- 6 Turkey Breakfast Sausages
- 4-6 corn tortillas
- 1/2 Onion (red or white)
- 1 Green Bell Pepper
- 2-3 Cups of Frozen Hash browns
- 1 Tablespoon of Olive Oil
- 1/2 Cup Allegro Original or Spicy Marinade
- Fonterra Chipotle Salsa
Brownie-Peppermint Ice Cream Pie Recipe
By tonyglib
Weight Watchers Points per serving: 16 8 ServingsPrep: 30 min
- 1 package fudge brownie mix (8-inch square pan size)
- 1/2 cup vanilla or white chips
- 1/2 cup 60% cacao bittersweet chocolate baking chips
- 1/3 cup caramel ice cream topping
- 1 pint peppermint ice cream, softened
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/8 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies