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Recipes
Sauteed Chicken in Mustard-Cream Sauce
By tonym
Directions Sprinkle chicken breasts with salt and pepper
- 4 boneless, skinless chicken breasts, (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine, or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Perfect Creamy Macaroni and Cheese
By tonym
Add water and a bit of salt to a large pot and place over high heat for the pasta
- Cheese Sauce:
- 8 oz. dry macaroni (1 2/3 cups, measured in a 2 cup glass liquid measure. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended.)
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 cups whole* milk (3%) *recommend whole milk here, if you can
- 7 oz./200 g. a really good, really aged cheddar, broken or chopped into small chunks (I used British Coastal Cheddar)
- 2 1/2 – 3 oz. of another variety orange or white old, sharp cheddar, grated (I used MacLaren’s Imperial Sharp Cold Pack Cheddar – You’ll need about 1/4 of the container for 2.5 oz)
- 1/2 teaspoon kosher salt (little less if using table salt)
- 1/4 tsp. (regular) chili powder
- 1/8 tsp. garlic powder
- Topping:
- 1/2 oz. additional old cheddar, grated
- 1/4 to 1/2 tsp. chipotle chili powder
Baked Honey Mustard Chicken
By tonym
The creamiest honey mustard chicken ever! It’s so good, you’ll want to eat the honey mustard itself with a spoo
- 3 tablespoons Dijon mustard
- 3 tablespoon whole grain mustard
- 3 tablespoons honey, or more, to taste
- 2 tablespoons chicken stock, or more, to taste
- 1 tablespoon olive oil
- 3 sprigs rosemary
- FOR THE MUSTARD RUB
- 1 tablespoon olive
- 1 tablespoon whole grain mustard
- Kosher salt and freshly ground black pepper, to taste
- 8 bone-in, skin-on chicken thighs
Salted Caramel Chocolate Layer Cake
By tonym
Directions For filling: Place the sugar, water, and corn syrup in a large heavy-bottomed saucepan over low hea...
- Salted Caramel Filling:
- 1/2 C. sugar
- 3 Tbs. water
- 1 Tbs. light corn syrup
- 1/3 C. heavy cream
- 2 Tbs. unsalted butter
- 1/2 tsp. fleur de sel or other fine-grained sea salt
- Cake Layers:
- 1 3/4 C. all purpose flour
- 2 C. sugar
- 3/4 C. unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 large eggs, room temperature
- 1 C. strong black coffee or 2 tsp. instant coffee powder plus 1 C. boiling water
- 1 C. buttermilk or 1 Tbs. apple cider vinegar plus milk to equal 1 C.
- 1/2 C. vegetable oil
- 2 tsp. pure vanilla extract
- Chocolate Buttercream:
- 1/2 C. (1 stick) unsalted butter, softened
- 3/4 C. unsweetened cocoa powder
- 2 C. powdered sugar, unsifted
- 1 lg. pinch of salt
- 5 Tbs. milk, half and half, or heavy cream
- 1 tsp. pure vanilla extract
- Garnish
- Extra fleur de sel or other fine-grained sea salt
5 Minute Carrot Cake for One
By tonym
Jump up and down if you’d like a single-serving carrot cake that takes less than 5 minutes to make and is so heal...
- 1/4 cup spelt flour (or white flour, or Arrowhead Mills gluten free)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice (optional)
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 “egg” of choice (I used 1/2 teaspoon ener-g, but 2 teaspoons flaxmeal would also work. If you must, you can omit completely. It just won’t rise as well.)
- 1 1/2 tablespoons xylitol or brown sugar (coconut or white sugar will also work)
- 1 packet NuNaturals stevia (or 1 more tablespoon sugar or xylitol)
- 1/3 cup canned carrots, drained (or steamed carrots, peeled) (for a variation, sub with 1/4 cup pureed pumpkin) (60g)
- 1 tablespoon milk of choice
- 1 tablespoon oil or more milk of choice
- 1/4 teaspoon pure vanilla extract
- Frosting of choice
Roasted Brussels Sprouts
By tonym
1999, The Barefoot Contessa Cookbook
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Poor Mans Lobster Roll
By tonym
This shrimp roll is AWESOME, closely as satisfying as the real deal
- Lime salt:
- 260 g shell-on jumbo shrimp/prawn (frozen is fine)
- 150 g shell-off jumbo black tiger shrimp (frozen is fine)
- Zest/peels from 1/2 lime
- 1 1/2 tbsp of sea salt
- Dill/chive mayo:
- 1 1/2 tbsp of mayonaise
- 1 1/2 tsp of chives, finely diced
- 1 tsp of dill, finely minced
- 1 tsp of lime juice
- 1/3 tsp of sugar
- 1/4 ~ 1/3 tsp of lime salt
- tiny pinch of freshly ground black pepper
- 2 good potato rolls, store bought or recipe here
- 1 tbsp of unsalted butter, melted
Baked Egg and Ham Cups
By tonym
These little cups are the perfect pairing with any breakfast…they are SUPER easy to make, and packed full of heal...
- 12 eggs
- 12 thin slices deli ham (round)
- 1/2 cup favorite cheese (I used Parmesan)
- 1/2 cup scallions, diced
- Fresh cracked sea salt and pepper
Mushroom, Corn, and Poblano Tacos
By tonym
David Bonom, Cooking Light NOVEMBER 2011
- 2 tablespoons olive oil, divided
- 1 (8-ounce) package presliced mushrooms
- 1 cup prechopped onion
- 1 teaspoon dried oregano
- 1 teaspoon bottled minced garlic
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1 poblano chile, chopped (about 1/2 cup)
- 1 1/2 cups frozen whole-kernel corn
- 1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
- 1/4 cup salsa verde
- 1 tablespoon fresh lime juice
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 8 (6-inch) corn tortillas
- 3/4 cup (3 ounces) crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1/4 cup light sour cream
- 8 lime wedges
Big Soft Ginger Cookies
By tonym
Preheat oven to 350 degrees F (175 degrees C)
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar