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Recipes
Sweet-Tea Ribs with Lemony Potato Salad
By mschweickert
Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 teaspoons salt and 1/4 teaspoon ...
- 6 bags black tea (any kind)
- 1/4 cup plus 2 tablespoons packed light brown sugar
- Kosher salt and freshly ground pepper
- 1 orange
- 2 racks baby back ribs (about 2 pounds)
- 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 lemon
Royal Chicken Breasts
By mschweickert
Preheat oven to 325 degrees
- 1/4 c. olive oil
- 4 lg. boneless chicken breast halves
- 1 (7 oz.) can whole green chilies, cut into 1/2-inch wide strips
- 1 c. whipping cream
- 1 tbsp. chopped fresh parsley
- 1 tsp. pepper
- 1/2 tsp. salt
- 1/2 c. grated Swiss cheese
Slow-Cooker Chinese Beef and Bok Choy
By mschweickert
Directions Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker
- 4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces
- 6 cloves garlic, unpeeled
- 4 thin slices ginger, unpeeled
- 1 red jalapeno pepper, seeded and thinly sliced
- 3 tablespoons all-purpose flour
- 1 1/2 pounds beef chuck roast, trimmed
- 1/4 cup hoisin sauce
- 1/4 cup Shaoxing rice wine, mirin or dry sherry
- 3 tablespoons soy sauce
- 2 tablespoons packed light brown sugar
- 4 heads baby bok choy, cut crosswise into 2-inch pieces
- 2 cups cooked white rice, for serving
Goat Cheese and Sausage Crostini
By mschweickert
Cook sausages in heavy medium skillet over medium heat until cooked through, about 12 minutes
- 1 1/2 lbs. sweet Italian sausages
- 8 oz soft goat cheese
- 1/4 cup olive oil
- 4 garlic cloves, pressed
- 1/2 tsp dried thyme, crumbled
- 2 3-inch-wide 8-oz sourdough bread flutes, sliced
- olive oil
- 2/3 cup drained oil-packed sun-dried tomatoes, sliced
- 3/4 cup Kalamata olives, pitted and halved
- fresh basil leaves
Baked Beans with Mustard and Bacon
By mschweickert
Preheat oven to 375°F. Oil 8x8x2-inch glass baking dish
- 1/3 cup tomato paste
- 2 tablespoons spicy brown mustard
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/4 cups (or more) Coca-Cola
- 3 15- to 16-ounce cans assorted beans (such as kidney, black and pinto), drained
- 6 bacon slices, quartered crosswise
Spaghetti-Style Green Beans
By mschweickert
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 1 pound Chinese long beans (or green beans), trimmed
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 14 .5-ounce can cherry tomatoes
- 3 fresh basil leaves, torn
- Freshly ground pepper
- 1/2 cup shaved ricotta salata cheese (about 2 ounces)
Italian-Style Chicken and Potatoes
By mschweickert
Pat chicken dry with paper towel
- 1 package bone-in meaty chicken pieces, skin and excess fat removed (4 lbs.)
- 3 Tbsp flour
- 2 cups thinly sliced mushrooms
- 2 carrots, peeled and chopped
- 1 large potato (12 oz), peeled and cut into 1/2-inch pieces
- 1 large green pepper, seeded and chopped
- 1 large onion, chopped
- 2 can's (14.5 oz each) diced tomatoes, drained
- 1/2 cup white wine
- 3/4 tsp Italian seasonings
- 2/3 cup tomato sauce
- 1/3 cup fresh basil leaves
- 1/4 tsp salt
- 1/4 tsp black pepper
Chocolate and Coconut Cream Fondue
By mschweickert
Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan
- 1 15-ounce can sweetened cream of coconut (such as Coco López)
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 1/4 cup whipping cream
- 1/4 teaspoon coconut extract
- Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)
Baked Fish with Herbed Breadcrumbs and Broccoli
By mschweickert
Directions Preheat oven to 425 degrees, with rack in upper third
- 1 pound broccoli, trimmed and cut into florets
- 3 tablespoons vegetable oil
- Coarse salt and ground pepper
- 1 Portuguese roll, torn into large pieces
- 2 teaspoons chopped fresh thyme
- 2 tablespoons butter, melted and cooled
- 4 fillets skinless, boneless, firm, white-fleshed fish such as haddock, cod, or halibut (1 1/4 pounds total and each 1/2 inch thick)
- Lemon wedges, for serving
Spicy Swiss Chard and Artichoke Dip
By mschweickert
Preheat the oven to 375 degrees F
- 4 tablespoons unsalted butter, plus more for greasing the baking dish
- 2 tablespoons minced garlic
- 4 slices thick-cut applewood-smoked bacon, diced
- 8 cups (lightly packed) roughly chopped Swiss chard, stems removed
- One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped
- 1 /4 cup sliced pickled jalapenos, drained
- 1 /4 cup sun-dried tomatoes, drained and finely chopped
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 /4 cup ricotta cheese
- 1 /2 cup cream cheese, softened
- 1 cup shredded sharp white cheddar
- 1 /4 cup grated Parmesan, plus extra for topping
- Kosher salt and freshly ground black pepper
- Tortilla chips, for serving