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Recipes
Mario's Easy Roman-Style Pork Roast
By mschweickert
In a large skillet, heat 2 tablespoons of the oil until shimmering
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, thinly sliced
- 1 fennel bulb, cored and thinly sliced, 2 tablespoons fronds chopped and reserved
- 2 pounds sweet Italian sausage, casings discarded
- 2 tablespoons fennel seeds
- 2 tablespoons chopped rosemary
- 6 garlic cloves, thinly sliced
- 1 tablespoon pepper, plus more for seasoning
- Kosher salt
- 2 eggs, beaten
- 4 medium red onions, peeled and halved
- One 5-pound, boneless pork shoulder, butterflied 1 inch thick (roughly a 10-by-14-inch rectangle)—have your butcher do this
Kale Caesar with Bacon and Eggs
By mschweickert
Preheat the oven to 400°
- 1 1/2 pounds green kale, stems discarded and leaves torn into bite-size pieces
- 1 pound Tuscan kale, stems discarded and leaves torn into bite-size pieces
- 1/2 cup fresh lemon juice
- Kosher salt
- 1 pound sliced bacon
- 1 pound day-old rustic Italian bread, crusts discarded and bread cut into bite-size pieces
- Two 2-ounce cans anchovy fillets, drained
- 4 large egg yolks (see Note)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 cups canola oil
- 1/2 cup extra-virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
- Freshly ground black pepper
- 1 large romaine heart, chopped
- 8 large hard-boiled eggs, quartered
Slow-Cooker Beer-Braised Pork and Black Bean Soup
By mschweickert
Directions In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, b...
- 2 12-ounce bottles of beer (preferably lager)
- 1 tablespoon chopped canned chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 large onion, chopped
- 1 pound dried black beans, rinsed
- 1 1/2 pounds boneless pork butt (pork shoulder)
- kosher salt
- 1/2 cup sour cream
- 1/2 cup store-bought refrigerated fresh salsa
- 1/4 cup fresh cilantro
Grilled Pork Chops with Cucumber-Dill Salad
By mschweickert
Directions Combine cucumber, onion, lemon juice, oil, and sugar; season with salt and pepper
- 1 English cucumber, halved and thinly sliced
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil, plus more for grates
- 1/4 teaspoon sugar
- Coarse salt and ground pepper
- 2 tablespoons chopped fresh dill
- 4 pork shoulder or rib chops (8 ounces each and 1/2 inch thick)
Blackened Red Snapper Soft Tacos with Lime-Cilantro Dressing
By mschweickert
Whisk sour cream, 1/2 cup cilantro, and lime juice in medium bowl
- 1/2 cup sour cream
- 1/2 cup finely chopped fresh cilantro, divided
- 1 TSP fresh lime juice
- 1/2 TSP cumin
- 3/4 tsp salt
- 1/4 tsp mined canned chipolte chilies
- 3/4 pound red snapper or mahi mahi fillets
- 1/2 TSP vegetable oil
- 8 small tortillas
- 1/4 stick butter, melted
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 2 cups chopped plum tomatoes
- 1/2 avocado
- white rice
Herbed Potato Salad
By mschweickert
Directions In a medium pot, bring potatoes to a boil in salted water over high
- 2 1/2 pounds small Yukon Gold potatoes
- Salt and pepper
- 1/3 cup chopped fresh parsley
- 6 scallions, thinly sliced
- 1/4 cup mayonnaise
- 2/3 cup low-fat plain yogurt
- 2 tablespoons lemon juice
Minestrone with Kale and Turkey Sausage
By mschweickert
Preheat the oven to 400 degrees F
- 2 cups torn sourdough bread, crusts removed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 links mild Italian turkey sausage (about 6 ounces), casings removed
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 /2 small bunch curly kale, chopped (about 8 cups)
- 1 14.5-ounce can petite diced tomatoes
- 1 15.5-ounce can chickpeas, drained and rinsed
- 3 /4 cup ditalini pasta (about 4 ounces)
- 4 cups low-sodium chicken broth
Orzo Salad With Shrimp and Feta
By mschweickert
Preheat the broiler. Bring a large pot of salted water to a boil
- Kosher salt
- 8 ounces orzo pasta (about 2 cups)
- 1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- Freshly ground pepper
- Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
- 4 scallions, thinly sliced
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1 cup diced English cucumber
- 4 ounces crumbled feta cheese
- 3 tablespoons halved kalamata olives
Chicken Puttanesca with Orzo
By mschweickert
Cook orzo according to package instructions; drain and transfer to a bowl
- 3/4 pound orzo
- 1/4 cup extra-virgin olive oil, divided
- 1/3 cup chopped fresh parsley
- Coarse salt and ground pepper
- 3 large cloves garlic, finely minced
- 3 tablespoons capers plus 1 tablespoon brine
- 4 chicken cutlets (about 1 pound)
- 1 can (28 ounces) diced tomatoes
- 1/2 cup chopped Kalamata olives
Ham and Potato Bake
By mschweickert
Directions Preheat oven to 350 degrees
- Butter, for pan
- 6 large eggs
- 1 1/2 cups heavy cream
- 2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
- 2 baking potatoes (about 1 1/4 pounds), peeled
- 10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick)
- 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels
- 1/2 cup grated cheddar cheese (2 ounces)