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Recipes
Chicken and Basmati Rice Casserole
By mschweickert
Heat oven to 400 degrees. In a large, lidded Dutch oven, heat oil over medium-high heat
- 2 Tbsp Canola oil
- 6 skinless chicken thighs
- 1/2 tsp black pepper
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 2 Tbsp curry powder
- 1 Tbsp ginger, chopped
- 3 Cups chicken broth
- 1 can (15 oz) chick peas, drained and rinsed
- 1 can (14 1/2 oz) petite diced tomatoes
- 1 sweet red pepper, cored, seeded and chopped
- 1/2 tsp salt
- 1 1/2 cups basmati rice
- 1/2 cup chopped cilantro
Chocolate Zucchini Cake
By mschweickert
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan
- 2 1/4 cups sifted all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups grated unpeeled zucchini (about 2 1/2 medium)
- 1 6-ounce package (about 1 cup) semisweet chocolate chips
- 3/4 cup chopped walnuts
Fresh Mozzarella, Sun-Dried Tomato, and Prosciutto Strata
By mschweickert
Krista Ackerbloom Montgomery, Cooking Light JUNE 2005
- 1 pound rosemary focaccia, cut into 3/4-inch cubes (about 15 cups)
- 3 1/4 cups fat-free milk
- 1/4 cup (2 ounces) crème fraîche or sour cream
- 1 (8-ounce) carton egg substitute
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 garlic clove, minced
- Cooking spray
- 4 ounces prosciutto, chopped
- 4 ounces fresh mozzarella cheese, cut into 1/4-inch-wide strips
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Cabernet-Soy Tri-Tip
By mschweickert
Cary Oshio Mizobe, Gardena, California, Sunset JULY 1998
- 1/2 cup Cabernet Sauvignon
- 1/3 cup sugar
- 1/4 cup soy sauce
- 3 slices fresh ginger (each the size of a quarter)
- 2 cloves garlic
- 1 fat-trimmed beef tri-tip (about 2 lb.)
Yogurt-Marinated Grilled Chicken
By mschweickert
Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness
- 8 skinless, boneless chicken breasts (about 3 pounds)
- 2 cups plain whole-milk yogurt
- 1 cup coarsely chopped fresh cilantro leaves and stems
- 1/2 large onion, coarsely chopped
- 1/3 cup olive oil plus more for brushing
- 6 garlic cloves, coarsely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon garam masala
- 2 teaspoons kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 1 2"piece fresh ginger, peeled and chopped
- Garam masala, an Indian spice blend, is sold in the spice section of better supermarkets and at Indian market.
Garden Pasta With Bocconcini
By mschweickert
Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes
- 1 clove garlic
- 1/2 cup cherry tomatoes (preferably mixed colors)
- 3 tablespoons red wine vinegar
- 1/4 cup fresh basil
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Kosher salt
- 8 ounces campanelle or fusilli pasta (about 4 cups)
- 1 small zucchini
- 1 1/2 cups halved cherry tomatoes
- 1 cup halved bocconcini (small mozzarella balls)
- 1/4 cup pine nuts or slivered almonds, toasted
- 1/2 cup fresh basil, thinly sliced
- Freshly ground pepper
Slow-Cooker Chipotle Chicken Stew
By mschweickert
Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grin...
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
- 2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 1 onion, chopped
- 1 15 -ounce can diced fire-roasted tomatoes with green chiles
- 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
- 1/2 teaspoon dried oregano
- 1 cup frozen corn (preferably fire-roasted), thawed
- 8 corn tortillas
- 1/4 cup crumbled Cotija cheese
- 1 avocado, diced
- 1/2 cup fresh cilantro, torn
Beef Stroganoff With Yogurt and Dill
By mschweickert
Directions Cook the noodles according to the package directions
- 12 ounces multigrain noodles
- 2 tablespoons olive oil
- 1 pound sirloin steak, thinly sliced
- kosher salt and pepper
- 1 pound button mushrooms, sliced
- 4 shallots, sliced
- 1/2 cup dry white wine
- 1/4 cup nonfat Greek yogurt
- 1/4 cup chopped fresh dill
Chicken Parmesan Burgers
By mschweickert
by The Bon Appétit Test Kitchen
- 10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
- 1/2 cup finely grated Parmesan cheese
- 4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
- 3/4 cup purchased refrigerated marinara sauce
- 12 ounces ground chicken (white meat)
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon grated onion
- 1/4 teaspoon salt
- 4 ounces whole-milk mozzarella cheese, thinly sliced
- 4 large radicchio leaves
Four Cheese Sausage Pasta Bake
By mschweickert
Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 10 minutes
- 12 bacon slices, chopped
- 2 1/2 pounds Italian sausages
- 1 large onion, chipped
- 1 tsp dried thyme, crumbled
- 1 tsp dried rosemary, crumbled
- 1/2 tsp fennel seeds, chopped
- 1 1/2 pounds dried tricolored fusilli or rotini
- 2 large carrots, peeled, sliced 1/4 inch thick on diagonal
- 1 bunch broccoli, cut into florets
- 1 6 1/2 ounce pkg creamy garlic and herb cheese, room temp
- 1/2 cup whipping cream
- 1 cup chicken stock
- 2 cups grated Fontina
- 1 1/2 cups crumbled Gorgonzola Cheese (6 oz)
- 1 28 oz can Italian plum tomatoes, drained and chopped
- 1 cup grated Parmesan cheese (3 oz)
- salt and pepper