Mschweickert's profile page
Recipes
Citrus Thumbprints
By mschweickert
Directions Preheat oven to 325 degrees, with racks in upper and lower thirds
- 2 1/2 cups sifted all-purpose flour (spooned and leveled)
- 3/4 cup confectioners' sugar, divided, plus more, sifted, for rolling
- 1/2 teaspoon fine salt
- 2 sticks unsalted butter, room temperature
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1 tablespoon grated lime zest plus 1 tablespoon juice
- 1/3 cup fruit jam or citrus curd, whisked to remove lumps, for filling
Roasted Chicken with Cauliflower and Chickpeas
By mschweickert
Directions 1. Place a rimmed baking sheet in oven and preheat to 450 degrees, with racks in upper and middle third...
- 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and cut into 8 pieces
- Coarse salt and ground pepper
- 1 pint grape or cherry tomatoes
- 1 small head cauliflower, cored and cut into 2-inch florets
- 1 large red onion, cut into wedges
- 1 can (15.5 ounces) chickpeas, rinsed and drained
Spinach-Sourffle-Stuffed Mushrooms
By mschweickert
Heat oven to 375 degrees F
- 1 package
- (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 pound Havarti cheese, cut into 1/2-inch cubes
- 1/3 cup grated Parmesan cheese
- 3 eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon
- ground nutmeg
- 2 pounds medium-size white mushrooms (about 30), stems removed and caps cleaned
- 1/2 teaspoon salt
Roasted Brussels Sprouts with Grapes
By mschweickert
Put a baking sheet on the middle oven rack and preheat to 450 degrees F
- 2 pounds Brussels sprouts, trimmed and halved if large
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 cups red seedless grapes
- 2 teaspoons chopped fresh thyme
- 1 bunch scallions, cut into 1-inch pieces
- 2 tablespoons honey
- 1/4 cup chopped skinned hazelnuts
Slow-Cooker Pork and Hominy Stew
By mschweickert
Directions Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt ...
- 1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
- 2 15 -ounce cans hominy, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 16 -ounce jar salsa verde
- 2 poblano chile peppers, seeded and chopped
- 1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
- 10 6 -inch corn tortillas
- 1/4 cup sour cream
- 1 romaine lettuce heart, shredded
- 1 avocado, diced
Yucatan-Style Chicken, Lime, and Orzo Soup
By mschweickert
Cook orzo in pot of boiling salted water until just tender
- 3/4 cup orzo (rice-shaped pasta)
- 1 1/2 tablespoons olive oil
- 1 medium white onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 jalapeño chiles, thinly sliced
- 3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
- 5 cups low-salt chicken broth
- 1/4 cup fresh lime juice
- 1 large tomato, seeded, chopped
- 1/4 cup chopped fresh cilantro
- Fresh cilantro sprigs
Mocha Meringues
By mschweickert
Haven't tried this recipe yet, but it sounds good!
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 3 tablespoons baking cocoa
- 1/2 cup mini chocolate chip
Grilled Beef Tenderloin on Focaccia Toasts
By mschweickert
Heat the oven to 400 degrees F
- 2 pounds cherry tomatoes
- 1 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 heads garlic
- 4 sprigs fresh rosemary
- 1 lemon, juiced
- 1 red bell pepper, seeded and chopped
- 2 cups good quality mayonnaise
- 2 tablespoons hot chili paste
- 1 whole beef tenderloin*, about 6 to 8 pounds
- 2 loaves focaccia bread, sliced and toasted
- Baby arugula, for garnish
Ginger Chicken with Peaches and Onions
By mschweickert
Directions Preheat oven to 450 degrees
- 1 bag (1 pound) frozen peaches, unthawed
- 2 red onions, halved and sliced 1/4 inch thick
- Coarse salt and ground pepper
- 2 tablespoons grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1/4 to 1/2 teaspoon red-pepper flakes
- 4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
- Cooked white rice, for serving
Slow Cooker Lazy Lasagna Soup
By mschweickert
How to Make It Step 1 Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until brow...
- 1 pound 90% lean ground chuck
- 8 ounces cremini mushrooms, quartered
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 2 garlic cloves, minced
- 4 cups unsalted chicken stock (such as Swanson)
- 1 (14.5-oz.) can unsalted crushed tomatoes
- 1 (6-oz.) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 /4 teaspoon black pepper
- 8 ounces whole-wheat lasagna noodles, broken into pieces
- 1 /4 cup half-and-half
- 4 ounces preshredded mozzarella cheese (about 1/2 cup)
- 1 /2 cup fresh basil leaves
- Nutritional Information
- Calories 276
- Fat 8g
- Satfat 3g
- Unsatfat 3g
- Protein 23g
- Carbohydrate 33g
- Fiber 6g
- Sugars 7g
- Added sugars 0g
- Sodium 618mg
- Calcium 11% DV
- Potassium 9% DV
- How to Make It
- Step 1
- Step 2
- Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on low until noodles are al dente, about 30 minutes. Stir in half-and half.
- Step 3
- Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.