Mschweickert's profile page
Recipes
Seafood Mac-n-Cheese
By mschweickert
Directions Preheat oven to 400
- Coarse salt and ground pepper
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 medium onion, finely chopped
- 1 garlic clove, minced
- 1/3 cup all-purpose flour (spooned and leveled)
- 3 cups whole milk
- 1/8 teaspoon ground nutmeg
- 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
- 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon Emeril's Creole Seasoning
Sausage & Escarole Soup
By mschweickert
Heat large pot over medium-high heat
- 3/4 pound sweet Italian sausage, casings removed
- 1/2 large onion, diced
- 3 carrots, peeled and diced
- 2 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 1 head escarole trimmed, chopped and rinsed
- 48 ounces chicken broth
- 1 can (15 oz)cannellini beans, drained and rinsed
- Parmesan cheese for serving
Black-bottom Coconut Bars
By mschweickert
Directions For chocolate base: Preheat oven to 375 degrees
- For Chocolate Base 1/2 cup (1 stick) unsalted butter, plus more for pan 1/2 cup sugar 1/4 teaspoon salt 1 large egg 1/4 cup unsweetened cocoa powder 1/4 cup all-purpose flour (spooned and leveled)
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour (spooned and leveled)
- For Coconut Topping 2 large eggs 3/4 cup sugar 1/2 teaspoon vanilla extract 1 cup all-purpose flour, (spooned and leveled) 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour, (spooned and leveled)
- 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling
Bacon-Wrapped Pork Tenderloin
By mschweickert
Directions Heat oven to 400° F
- 1 pork tenderloin (about 1 pound)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 4 sprigs fresh thyme
- 4 slices bacon
- 1 tablespoon olive oil
- 2 small fennel bulbs, cut into eighths
- 8 dried apricots, cut in half
Ponzu Grilled Salmon with Golden Beet Couscous
By mschweickert
Preparation Preheat grill
- .Couscous:
- 1 teaspoon extravirgin olive oil
- 2 tablespoons thinly sliced peeled shallots (about 1 large)
- 8 ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)
- 1 cup uncooked Israeli couscous
- 2 cups water
- 1/4 teaspoon salt
- 1 cup raw spinach leaves, trimmed
- Sauce:
- 1/2 cup fresh orange juice $
- 2 tablespoons brown sugar $
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sake (rice wine)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cornstarch
- 1/8 teaspoon crushed red pepper
- Remaining ingredients:
- 4 (6-ounce) salmon fillets with skin (about 1 inch thick) $
- Cooking spray $
- Lime wedges (optional)
Shells with Roasted Cauliflower, Chickpeas and Ricotta
By mschweickert
Directions 1. Preheat oven to 425 degrees, with racks in upper and lower thirds
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1 head cauliflower (about 2 pounds), cut into florets
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- Coarse salt and ground pepper
- 5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
- 1 pound medium shells
- 3 tablespoons chopped fresh parsley
- 1/2 cup fresh ricotta
Chicken Fricassee with Browned Butter Noodles
By mschweickert
Cook noodles according to package directions, omitting salt and fat; drain
- 6 ounces uncooked whole-wheat egg noodles
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast cutlets
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 1/2 cups 2% reduced-fat milk, divided
- 1 1/2 tablespoons all-purpose flour
- 2 cups chopped carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, chopped
- 1 (8-oz.) pkg. cremini mushrooms, quartered
- 1/2 cup dry white wine
- 1 1/2 cups unsalted chicken stock
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
Hot Chocolate Cake
By mschweickert
Directions Preheat oven to 375° F
- 8 tablespoons (1 stick) unsalted butter, plus extra for coating
- 3 tablespoons all-purpose flour, plus extra for dusting
- 1/2 cup sugar, plus extra for dusting
- 10 ounces semisweet chocolate, coarsely chopped
- 4 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini marshmallows
- 2 tablespoons unsweetened cocoa powder
Eggplant Rollatini
By mschweickert
Trim tops and bottoms from eggplant
- 2 medium-size eggplant (about 2-1/4 pounds total)
- 1/2 teaspoon salt
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1 cup part-skim ricotta cheese
- 1 egg yolk
- 1/8 teaspoon dried Italian seasoning
- 1/8 teaspoon ground black pepper
- 1 jar (12 ounces) roasted red peppers, drained, or homemade fresh-roasted peppers, if desired
- 1-1/2 cups prepared low-fat marinara sauce
- 2 tablespoons grated Parmesan cheese
Coffee Baked Alaska with Mocha Sauce
By mschweickert
For cake: Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang
- 1 quart coffee ice cream, softened
- 1 10.75-ounce frozen pound cake
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon coffee liqueur
- 1/3 cup sugar
- 1 1/2 cups freshly brewed strong coffee
- 10 ounces semisweet chocolate, chopped
- 2 tablespoons coffee liqueur