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Recipes
Mini Olive Oil Cakes with Lemon Glaze
By mschweickert
Position a rack in the middle of the oven; preheat to 350 degrees
- 1 tablespoon unsalted butter, melted
- 1 cup all-purpose flour, plus more for dusting
- 1 1/3 cups granulated sugar
- 2 tablespoons grated lemon zest (from 2 lemons)
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 2/3 cup whole milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon finely minced fresh thyme, plus sprigs for garnish
- 1 1/2 cups confectioners' sugar
- 2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
- 2 tablespoons unsalted butter, melted
Stuffed Baby Bell Peppers
By mschweickert
Directions Heat the olive oil in a large nonstick skillet over medium heat
- 3 tablespoons extra-virgin olive oil
- 1 pound assorted baby bell peppers (about 24)
- 1 small onion, diced
- 1 poblano chile pepper, seeded and diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ancho chile powder
- 1 teaspoon chipotle chile powder
- Kosher salt
- 1/2 pound ground pork
- 1/4 cup chopped fresh cilantro
- 3 ounces muenster cheese, diced (about 3/4 cup)
- Lime wedges, for serving
Skillet Mushroom Mac and Cheese
By mschweickert
Preheat oven to 375°F. Step 2 Cook pasta according to package directions, omitting salt and fat; drain
- 8 ounces uncooked whole-wheat elbow pasta (such as Bionaturae)
- 1 tablespoon extra-virgin olive oil
- 1 (8-oz.) pkg. cremini mushrooms, cut into quarters
- 4 ounces shiitake mushroom caps, cut into halves
- 5 teaspoons chopped fresh thyme, divided
- 1/2 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1 1/2 cups 2% reduced-fat milk
- 2 ounces Gruyère cheese, shredded (about 1/2 cup)
- 2 ounces low-moisture part-skim mozzarella cheese, shredded and divided (about 1/2 cup)
- 3 cups baby spinach
- 2 tablespoons whole-wheat panko (Japanese breadcrumbs)
Creamy Salmon Spread With Horseradish
By mschweickert
Directions In a small bowl, combine the cream cheese, horseradish, dill, 1/2 teaspoon salt, and 1/8 teaspoon pep...
- 8 ounces cream cheese, at room temperature
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh dill
- kosher salt and black pepper
- 1/4 pound smoked salmon, chopped
- crackers and cut-up vegetables, for serving
Chicken and Artichoke Lasagna
By mschweickert
Directions Preheat oven to 375 degrees
- 3 tablespoons unsalted butter
- 2 stalks celery, sliced 1/4 inch thick
- 1 yellow onion, diced medium
- 5 tablespoons all-purpose flour
- 3 1/2 cups chicken broth
- 3 cups shredded cooked chicken
- 1 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade
- Salt and pepper
- 1 cup fresh breadcrumbs
- 6 no-boil lasagna noodles
Chicken And Corn Enchiladas
By mschweickert
serves/makes: 16 DIRECTIONS: Preheat the oven to 350 degrees F
- 4 boneless skinless chicken breast halves
- 1 1/2 cups red onions
- 1 1/2 cups frozen corn
- Monterey jack cheese
- 3/4 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper
- 3 cups salsa
- 3 cups red enchilada sauce
- flour tortillas
- green onions
Chipotle-Rubbed Steaks with Gorgonzola Toasts
By mschweickert
Preparation Prepare barbecue (medium-high heat)
- 4 1/2 bay leaves
- 1 1/2 tablespoons Hungarian sweet paprika
- 1 1/2 teaspoons crushed chipotle chile pepper*
- 3/4 teaspoon cumin seeds
- 4 1-inch-thick T-bone or rib steaks (about 1 pound each)
- 1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices
- Olive oil
- 1 cup creamy Gorgonzola cheese
- 1 teaspoon chopped fresh thyme
Thai Quinoa Bowls with Pork
By mschweickert
Preheat the oven to 450 degrees F
- 1 pork tenderloin (about 1 1/4 pounds)
- 1 tablespoon plus 2 teaspoons chili-garlic sauce, plus more for serving
- 3 /4 cup quinoa
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 /3 cup crunchy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon grated lime zest, plus 2 tablespoons fresh lime juice
- 1 cup frozen shelled edamame, thawed
- 1 large carrot, shaved into ribbons with a vegetable peeler
- 2 cups bean sprouts
- 1 cup fresh cilantro
Prosciutto-Roasted Halibut with Fresh Thyme
By mschweickert
Preheat oven to 400°F. Sprinkle fish fillets with salt and pepper
- 2 5-ounce halibut fillets
- 3 teaspoons chopped fresh thyme, divided
- 4 thin slices prosciutto
- 2 teaspoons olive oil
- 2 tablespoons chopped shallot
- 1/4 cup dry white wine
- 1 tablespoon butter
Turkey Chowder with Wild Rice, Crimini and Pancetta
By mschweickert
Preparation Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan
- 2 1/2 cups water
- 3/4 cup wild rice (about 5 ounces), rinsed, drained
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 2 3-ounce packages sliced pancetta (Italian bacon), diced
- 12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
- 1/4 cup ( 1/2 stick) butter
- 2 carrots, diced
- 2 celery stalks, chopped
- 1/2 cup chopped shallots
- 1/3 cup all purpose flour
- 10 cups Turkey Stock
- 1 teaspoon dried crushed rosemary
- 2 to 4 cups chopped cooked turkey meat (reserved from carcass)
- 1 1/2 cups frozen corn kernels
- 1 cup heavy whipping cream
- Chopped fresh Italian parsley