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Zucchini Fritters

Zucchini Fritters

By

This recipe is easy and they taste crazy good; especially with sour cream

  • 1 lb zucchini (about 2 medium)
  • 1 tsp plus 1/4 tsp salt
  • 1/4 cup diced green onions or chives
  • 1 large egg, lightly beaten with a fork
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp ground black pepper
  • Olive oil for frying
  • Sour cream
4.7/5 (20 Votes)

Farfalle with Yogurt and Zucchini

Farfalle with Yogurt and Zucchini

By

In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is do...

  • 1 pound farfalle
  • 4 medium zucchini (about 1 1/2 pounds), coarsely shredded
  • 4 tablespoons unsalted butter
  • 1 cup plain whole-milk Greek yogurt
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Freshly grated nutmeg
  • Kosher salt and freshly ground pepper
4.5/5 (6 Votes)

turkey and refried bean enchilada casserole

turkey and refried bean enchilada casserole

By

Instructions Preheat oven to 350

  • 1 tablespoon olive or canola oil
  • 1/4 cup onion, finely chopped
  • 1 pound ground turkey breast
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 16-ounce can fat-free refried beans
  • 4 ounces reduced-fat cream cheese
  • 1 10-ounce can enchilada sauce
  • 1 8-ounce can low-sodium tomato sauce
  • 9 small corn tortillas
  • 3/4 cup 2% shredded cheese (Mexican blend, cheddar, or colby jack)
4.5/5 (13 Votes)

Lighter Chicken Enchiladas

Lighter Chicken Enchiladas

By

Directions In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil

  • Coarse salt and ground pepper
  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 2 tablespoons vegetable oil, such as safflower
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 to 2 tablespoons minced canned chipotles in adobo
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 8 corn tortillas (6-inch)
  • 1/2 cup grated Monterey Jack cheese (2 ounces)
5/5 (1 Votes)

Chez-Zee Austin - Crème brûlée French Toast

Chez-Zee Austin - Crème brûlée French Toast

By

This tries to copy the AMAZING french toast that you can get from Chez-Zee Restaurant in Austin Tx

  • 3 cups heavy cream (whipping)
  • 1 vanilla bean 6 large egg yolks
  • 1/2 cup sugar
  • 1 1/3 to 1 1/2 lbs. challah or other soft-textured egg bread, cut into
  • 1 -inch thick slices
  • 3 Tbsps. unsalted butter, melted
  • Real maple syrup, warmed
  • Sliced fresh strawberries or other fruit
  • Softly whipped cream
4.2/5 (17 Votes)

Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

By

Portable chicken pot pie! Need I say more?

  • 1 chicken breast, poached and diced
  • 1 (14 1/2 ounce) can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup cheddar cheese, shredded
  • 1 tablespoon Herbs De Provence
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 (10 ounce) cans Pillsbury biscuits
4.5/5 (89 Votes)

Meatloaf Cupcakes

Meatloaf Cupcakes

By

Preheat oven to 350°. Heat the olive oil in a large nonstick skillet over medium-high heat

  • Meatloaf
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1 1/2 pounds ground beef, extra lean (raw)
  • 1 cup bread crumbs
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • Cooking spray
  • Mashed Potatoes
  • 4 cups cubed peeled Yukon gold potato (about 2 pounds)
  • 1/4 cup 2% reduced-fat milk
  • 1/4 cup low-fat sour cream
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Garnish
  • 3 tablespoons chopped chives
  • 4 pieces of bacon cooked and them chopped
4.4/5 (110 Votes)

Salmon, Apples, and Fennel

Salmon, Apples, and Fennel

By

A crumb coating crisps up the outside of this seafood special that makes a quick weeknight dinner

  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 eggs
  • 1 Tbsp. water
  • 2/3 cup fine dry bread crumbs
  • 4 4- to 5-oz. skinless salmon fillets, 1/2 to 3/4 inch thick
  • 1/4 cup butter
  • 2 Tbsp. olive oil
  • 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
  • 4 medium cooking apples, cored and cut into thin wedges
  • 1/4 cup honey
  • Snipped fresh parsley
0/5 (0 Votes)

Chicken and Artichoke Fricassée with Morel Mushrooms

Chicken and Artichoke Fricassée with Morel Mushrooms

By

by Molly Stevens

  • 1 1/2 lemons
  • 12 baby artichokes
  • 6 cups water
  • 2 tablespoons all purpose flour plus additional for dredging
  • 2 teaspoons salt
  • 1 bay leaf
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 4 ounces fresh morel mushrooms
  • 2 medium carrots, peeled, thinly sliced
  • 2 large shallots, thinly sliced
  • 2 tablespoons chopped fresh thyme, divided
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1/4 cup crème fraîche
5/5 (1 Votes)

Coconut Cupcakes

Coconut Cupcakes

By

Basic Cupcake: Preheat oven to 350 degrees

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed sweetened shredded coconut
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs, plus 2 large egg whites
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/3 cups large-flake unsweetened coconut
  • Seven -Minute Frosting
  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature
4.5/5 (69 Votes)