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Recipes
Coconut Chiffon Bundt Cake with Coconut Frosting
By mschweickert
MAKE THE CAKE Preheat the oven to 350°
- 1 3/4 cups cake flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups sugar
- 1 cup sweetened shredded coconut
- 7 large eggs, separated
- 3/4 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 1/4 cups confectioners' sugar
- 1/4 cup unsweetened coconut milk
- Toasted shredded coconut, for garnish
Brussels Sprouts Gratin
By mschweickert
Preheat the oven to 400 degrees F and butter a 2-quart baking dish
- 2 tablespoons unsalted butter, cut into pieces, plus more for the dish
- Kosher salt
- 1 pound Brussels sprouts,outer leaves and stems removed
- Pinch of red pepper flakes
- Freshly ground pepper
- 1/2 cup heavy cream
- 1/2 cup grated white cheddar cheese
- 1/2 cup breadcrumbs
Beer-Marinated Steaks with Peppercorn Sauce
By mschweickert
Preparation Place steaks in single layer in glass baking dish
- 6 12-ounce top loin (New York strip) steaks
- 1 12-ounce bottle of dark beer
- 1/2 cup (packed) dark brown sugar
- 5 tablespoons fresh lime juice
- 3 tablespoons minced red onion
- 6 garlic cloves, chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons whole grain mustard
- 2 tablespoons olive oil
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon hot pepper sauce
- 1/2 cup white wine
- 1 shallot, finely chopped
- 2 tablespoons coarsely crushed four-peppercorn mix*
- 1 3/4 cups chicken stock or canned low-salt chicken broth
- 1 3/4 cups beef stock or canned beef broth
- 1/2 cup whipping cream
Squash and Pork Casserole
By mschweickert
Directions Preheat the oven to 375 degrees F
- 3 tablespoons extra-virgin olive oil
- 6 ounces ground pork
- Kosher salt and freshly ground pepper
- 1 clove garlic, chopped
- 4 ounces cremini mushrooms, stemmed and chopped
- 3 scallions, chopped
- 1/2 cup panko breadcrumbs (preferably whole-wheat)
- 1 14 .5-ounce can no-salt-added diced tomatoes
- 1/4 cup chopped fresh parsley
- 3/4 cup low-fat small-curd cottage cheese
- 1 1/4 cups shredded reduced-fat Mexican cheese blend (5 ounces)
- 1 large yellow squash, halved crosswise and thinly sliced lengthwise
avocado & crab salad with ponzu dressing
By mschweickert
Preparation Toss first 5 ingredients in bowl
- Ingredients
- 2 5-oz packages daikon sprouts (but really more like 1 oz/person)
- 1/2 pound cooked Dungeness crabmeat, coarsely torn
- 1 cup matchstick-size Japanese or English hothouse cucumber
- 1 avocado cut into 1/2-inch cubes
- 4 tsp masago (smelt roe)
- 6 tblsp ponzu
Iced Sugar Cookies
By mschweickert
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to...
- 2 1/2 cups cake flour, plus more for dusting
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1-pound box confectioners' sugar (about 3 3/4 cups)
- 2 tablespoons meringue powder
- Nonpareils, for decorating (optional)
- Sift the flour, baking powder and salt into a medium bowl.
Grilled Pork Chops with Bourbon-Mustard Glaze
By mschweickert
Preparation Prepare barbecue (medium-high heat)
- 1/3 cup bottled chili sauce
- 1/4 cup bourbon
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons reduced-sodium soy sauce
- 4 thin-cut pork rib chops (each about 1/4 to 1/3 inch thick)
Open-Faced Tomato Grilled Cheese
By mschweickert
Preheat a grill to medium high
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1/2 baguette, halved lengthwise
- 1 large clove garlic, halved
- 1 medium tomato, halved and sliced 1/4 inch thick
- 1/4 pound sliced provolone cheese
Apricot and Chocolate Pastry Pillows
By mschweickert
Directions Heat oven to 400° F
- 3 ounces (1/2 cup) dried apricots
- 1 sheet (1/2 pound) frozen puff pastry, defrosted
- 2 tablespoons apricot preserves or jam
- 3 tablespoons semisweet chocolate chips
- 1 large egg, beaten
- 3 tablespoons sugar
- 1 tablespoon finely ground coffee
- 1 pint coffee ice cream
Sweet-And-Sour Chicken Bowl
By mschweickert
Step 1 Place chicken thighs in a large ziplock plastic freezer bag; sprinkle with cornstarch, and seal
- 2 1/2 pounds bone-in chicken thighs, skinned
- 1/4 cup cornstarch
- 1 tablespoon canola oil
- 2 green onions
- 1/4 cup unsalted ketchup
- 1/4 cup honey
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic (about 2 cloves)
- 3/4 teaspoon kosher salt
- 1/2 cup plus 1 Tbsp. rice vinegar, divided
- 2 (8.8-oz.) pouches precooked whole-grain brown rice (such as Uncle Ben's Ready Rice)
- 3 cups packaged cabbage-and-carrot coleslaw
- 3/4 cup thinly sliced radishes
- 1 tablespoon toasted sesame oil