Mschweickert's profile page
Recipes
Zucchini Fries
By mschweickert
Directions Preheat oven to 425 degrees, with racks in upper and lower thirds
- Nonstick cooking spray
- 1 1/2 cups panko (Japanese breadcrumbs)
- 3/4 cup shredded Parmesan (2 1/4 ounces)
- 1 1/2 teaspoons Italian seasoning
- 1/4 to 1/2 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 2 large egg whites
- 2 large zucchini (1 1/4 pounds total), halved crosswise and cut into 1/2-inch wedges
Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries
By mschweickert
Entertaining with Style
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 3/4 cup olive oil
- 2 5-ounce bags mixed baby greens
- 1 1/2 cups dried cranberries (about 7 ounces)
- 1 small red onion, very thinly sliced
- 1 1/2 cups glazed or honey-roasted pecans or walnuts (about 8 ounces)
- 1 5.5-ounce log soft fresh goat cheese, crumbled (about 1 1/4 cups)
Ruth's Chris Steak House Creamed Spinach
By mschweickert
Love their steaks, and I love their version of this classic side dish to a thick, juicy steak
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 cup chopped onion
- 1 bay leaf
- 1 whole clove
- 2 cups whole milk
- 2 (10 ounce) bags ready-to-use fresh spinach
Tomato and Shrimp Pasta with Feta
By mschweickert
Directions Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 can (28 ounces) whole peeled tomatoes
- 1 can (15 ounces) tomato sauce
- 1/3 cup pitted Kalamata olives, chopped
- 1 tablespoon capers, rinsed (optional)
- 12 ounces penne rigate or other short ridged pasta
- 1 1/2 pounds large shrimp, peeled and deveined
- 8 ounces feta
Slow-Cooker Greek Stuffed Peppers
By mschweickert
Directions Slice a very thin layer from the base of each bell pepper so they sit flat
- 4 large bell peppers
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 cup crumbled feta (4 ounces)
- 1/2 cup couscous
- 4 scallions, white and green parts separated, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Coarse salt and freshly ground pepper
- Lemon wedges, for serving
Smoky Pot Roast
By mschweickert
Combine rosemary, smoked salt, and 2 tsp
- 1 Tbsp dried rosemary
- 1 Tbsp smoked salt
- 2 tsp black pepper
- 1 boneless beef chuck roast (2 1/2-3 lbs) trimmed
- 1 Tbsp vegetable oil
- 1 Tbsp. tomato paste
- 1/2 cup dry red wine
- 1 lb red skinned potatoes, halved
- 8 oz baby carrots
- 1 medium onion, sliced
- 2 Tbsp minced garlic
- 1 can fire roasted tomatoes (14.5 oz)
- salt/pepper
- 1/3 cup cold water
- 1 Tbsp cornstarch
Canadian Bacon and Sausage Stuffed French Bread
By mschweickert
Instructions Preheat oven to 400F Place a 3 foot long piece of aluminum foil on the counter
- 1 loaf of French Bread
- 1 stick (1/2 cup) of butter or spread, softened
- 1 stick (1/2 cup) of low-fat cream cheese
- 1 Tbsp onion flakes
- 1 Tbsp. dried parsley
- 1 Tbsp. poppy seeds
- 4 slices Swiss cheese, cut into 8 triangles
- 8 pieces Canadian bacon
- 1 - 1 1/2 cup pre-cooked sausage crumbles
Pasta with Peppers, Squash and Tomatoes
By mschweickert
Directions In a large pot of boiling salted water, cook pasta according to package instructions
- Coarse salt
- 3/4 pound rigatoni
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet or spicy Italian sausage, casings removed
- 1 bell pepper (not green), cut into 1/4-inch strips
- 1 small yellow squash, cut into 1/4-inch rounds
- 2 pounds cherry tomatoes, halved
- Red-pepper flakes
- Grated Pecorino Romano, for serving
Polenta Bites with Blue Cheese, Tomatoes, and Pine Nuts
By mschweickert
Preparation Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides)
- 3 cups low-salt chicken broth
- 1 cup yellow cornmeal
- 1 cup grated Parmesan cheese
- 2 ounces soft blue cheese (such as Saga blue), cut into 24 cubes
- 3 tablespoons thinly sliced green onion
- 2 tablespoons pine nuts, toasted
- 12 grape tomatoes, quartered lengthwise
- 2 tablespoons thinly sliced fresh basil
Pomegranate-braised Short Ribs
By mschweickert
Directions Preheat oven to 275 degrees
- 5 tablespoons vegetable oil, divided
- 4 pounds bone-in beef short ribs, cut into 3-inch pieces (8 to 12)
- Salt and pepper
- 1 large yellow onion, cut into wedges
- 3 cloves garlic, smashed and peeled
- 10 sprigs thyme
- 1/4 cup all-purpose flour
- 3 cups pomegranate juice
- 1 cup dry red wine, such as Merlot
- 1/2 cup pomegranate seeds, for serving