Mschweickert's profile page
Recipes
Tilapia Veracruz
By mschweickert
4 servings
- 2 Tbsp. olive oil
- 3 large red and green bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 1 large jalapeno pepper, seeded and chopped
- 4 cloves garlic, sliced
- 4 plum tomatoes, seeded and chopped
- 1 can (8 oz) no salt tomato sauce
- 3/4 tsp salt
- 1/4 tsp pepper
- 4 tilapia fillets
- 1 cup cilantro leaves, chopped
- 3 cups cooked brown and wild rice blend
- 1 lemon, cut into wedges
Pumpkin Roll Cake
By mschweickert
For the cake: Preheat the oven to 375 degrees F
- 3/4 cup cake flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground allspice
- 6 large eggs, separated
- 1/3 cup granulated sugar
- 1/3 cup golden brown sugar, packed
- 2/3 cup canned pumpkin, packed
- 1/8 teaspoon salt
- Powdered sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons dark rum
- 1 cup whipping cream, chilled
- 3 tablespoons powdered sugar
- 6 tablespoons plus 1/2 cup English toffee pieces for garnish
- Additional powdered sugar, for garnish
- 1 1/2 cups purchased caramel sauce, warmed, for garnish
Coconut Macaroons
By mschweickert
Preheat oven to 325°F. Line 2 baking sheets with parchment paper
- 1 14-ounce package sweetened flaked coconut
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Irish Beef Handpies
By mschweickert
Directions Preheat oven to 400 degrees
- 1 tablespoon vegetable oil
- 1/4 head green cabbage, shredded
- 1/2 pound red potatoes, scrubbed and diced
- 1 pound ground beef sirloin
- 3 tablespoons tomato paste
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Coarse salt and ground pepper
- All-purpose flour, for rolling
- 2 piecrusts (9 inches each), homemade or store-bought
Short Rib Bourguignon
By mschweickert
In a 2-gallon resealable plastic bag, add the beef, 2-inch carrot pieces, celery, onions, garlic and red wine and r...
- 5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
- 9 carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
- 5 celery ribs, cut into 2-inch pieces
- 5 medium onions, quartered
- 10 garlic cloves
- One 750-milliliter bottle dry red wine
- Salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 6 cups beef stock
- 1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-inch pieces
- 3 bay leaves tied with 15 thyme sprigs
- 2 pounds stemmed button mushrooms
- Chopped flat-leaf parsley, for garnish
Chicken Barley Soup
By mschweickert
Directions In a large Dutch oven or other heavy pot, heat oil over medium-high
- 1 tablespoon extra-virgin olive oil
- 4 carrots, diced small
- 4 celery stalks, diced small
- 1 medium yellow onion, diced small
- 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
- Coarse salt and ground pepper
- 6 cups low-sodium chicken broth
- 5 sprigs thyme
- 1 cup quick-cooking barley
- 5 ounces baby spinach (5 cups)
Slow-Cooker Chili Chicken Tacos
By mschweickert
Directions In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pe...
- 2 pounds boneless, skinless chicken thighs (about 6)
- 4 garlic cloves, thinly sliced
- 1/2 cup prepared tomato salsa, plus more for serving (optional)
- 1 to 2 tablespoons chopped canned chipotle chiles in adobo
- 1 tablespoon chili powder
- Coarse salt and ground pepper
- 8 hard corn taco shells
- Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)
Brussels Sprouts with Balsamic Honey
By mschweickert
Directions Preheat the oven to 400 degrees F
- 8 cloves garlic, thinly sliced
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 pounds Brussels sprouts, trimmed and halved
- Freshly ground pepper
- 3/4 cup white balsamic vinegar
- 2 tablespoons packed light brown sugar
- 2 teaspoons honey
- 1 bay leaf
- Shaved pecorino romano or parmesan cheese, for topping
Cedar-Plank Salmon
By mschweickert
Directions Preheat a gas grill to high; adjust to medium low after 15 minutes
- 1 2-pound salmon fillet, skin on
- 1 cedar plank, soaked in water 20 minutes
- 1/2 cup brown sugar
- 2 tablespoons canola oil
- 1 tablespoon dried thyme leaves
- 1 teaspoon cayenne pepper
Chicken Wellington with Madeira Sauce
By mschweickert
Preheat broiler and arrange chicken on baking sheet
- Chicken:
- 4 skinless boneless chicken breasts
- 8 oz trimmed spinach
- 2 T butter
- 1/3 c chopped shallots
- 3 chopped garlic cloves
- 6 oz shiitake mushrooms, stemmed, sliced
- 6 oz button mushrooms, sliced
- 3/4 c dry red wine
- 1 t dried tarragon
- 1 pkg frozen puff pastry, thawed
- 1 egg, beaten to blend
- Madeira Sauce:
- 2 T butter
- 3 minced shallots
- 2 T all purpose flour
- 1 c low-salt chicken broth
- 1 c beef broth
- 1/2 c + 1T Madeira