Mschweickert's profile page
Recipes
Pappardelle with Slow-Cooker Beef Ragù
By mschweickert
Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker
- 1 15-ounce can crushed tomatoes
- 1 /4 cup dry red wine
- 1 tablespoon tomato paste
- 3 cloves garlic, sliced
- Kosher salt
- 1 sprig rosemary
- 1 3-inch piece parmesan rind
- 1 pound beef chuck roast
- Freshly ground pepper
- 12 ounces fresh pappardelle
- 3 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
Grilled Citrus Chicken Rice Bowl
By mschweickert
1. In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp of the salt...
- 1/4 cup orange juice
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon orange zest
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 scallions, finely chopped
- 1 pound boneless, skinless chicken breasts
- 3 cups cooked brown rice
- 1 cup baby arugula
- 1 cup carrot matchsticks
- 1/2 cup cucumber matchsticks
- 2 tablespoons chopped mint
Nectarine Upside-Down Cake with Salted Caramel
By mschweickert
Directions Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray
- Cooking spray
- 1 3/4 cups sugar
- 1 teaspoon fine salt
- 4 nectarines, cut into 1/2-inch wedges (about 1 1/4 pounds)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder 1/2 teaspoon baking soda
- 1 stick unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Coarse sea salt, for sprinkling
Gingery Glazed Asian Ribs
By mschweickert
Directions Heat oven to 350° F
- 3 pounds baby-back pork ribs (2 racks)
- Black pepper
- 1/2 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, chopped
- 1 cup sushi rice
- Kosher salt
- 2 scallions, thinly sliced
Oven-Fried Chicken
By mschweickert
Directions 1. Using a paper towel to grip, remove skin from chicken
- 1 whole chicken, cut into 10 pieces, wings reserved for another use
- 1/4 cup low-fat buttermilk
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 6 slices whole-wheat bread
- 3 tablespoons vegetable oil
Fettuccine with Salmon and Snap Peas
By mschweickert
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces fettuccine
- 8 ounces snap peas, strings removed, cut into thirds
- 4 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 1 12 -ounce skinless wild salmon fillet, cut into 2-inch pieces
- Freshly ground pepper
- 1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
- Juice of 1/2 lemon
Mushroom Sauté with Goat Cheese Crostini
By mschweickert
Preparation Place sun-dried tomatoes in small bowl
- 1/2 cup sun-dried tomatoes (not oil-packed)
- 1 cup boiling water
- 6 tablespoons (3/4 stick) butter
- 4 garlic cloves, chopped
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon dried thyme
- 1 pound fresh shiitake mushrooms, stemmed, sliced
- 12 ounces button mushrooms, sliced
- 1/2 cup white wine
- 1 tablespoon fresh lemon juice
- 8 artichoke hearts from 14-ounce can, cut into 1/2-inch wedges
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 crusty French-bread baguette, cut diagonally into 1/3-inch-thick slices
- 6 tablespoons (3/4 stick) butter, melted
- 1/2 cup (about) freshly grated Parmesan cheese
- 8 ounces herbed goat cheese
Chili-Glazed Pork Ribs
By mschweickert
Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane
- 2 racks pork spareribs (about 6 pounds)
- Kosher salt
- 3 tablespoons packed light brown sugar
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 3 tablespoons ancho chili powder
- Freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 cups apple cider
- 3 tablespoons ketchup
- 2 tablespoons dijon mustard
- 2 teaspoons Worcestershire sauce
Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce
By mschweickert
Preparation Preheat oven to 400°F
- 2 tablespoons hot Mexican-style chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 4 pounds baby back pork ribs
- 1 12-ounce bottle dark beer
- 1 18-ounce bottle good-quality barbecue sauce
- 1/2 cup water
- 2 tablespoons (packed) golden brown sugar
- 1 tablespoon instant espresso powder
Cod With Marinated Tomatoes, Polenta, and Sautéed Spinach
By mschweickert
Directions Combine the tomatoes, scallions, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper...
- 1 pound tomatoes (about 2 large), cut into wedges
- 2 scallions, sliced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- kosher salt and black pepper
- 1 pound store-bought cooked polenta, sliced into 8 rounds
- 4 6-ounce pieces skinless cod or striped bass fillet
- 1 clove garlic, chopped
- 2 bunches spinach, trimmed (about 12 cups)