Mschweickert's profile page
Recipes
Layered Lemon Cake with Lemon Curd
By mschweickert
For cake: Preheat oven to 325°F
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3/4 cup plus 1 tablespoon sugar
- 3 large eggs
- 1 teaspoon grated lemon peel
- 1 1/4 cups self-rising flour
- 2 tablespoons fresh lemon juice
- 2 large eggs
- 6 tablespoons sugar
- 6 tablespoons fresh lemon juice
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 2 teaspoons (packed) grated lemon peel
- Powdered sugar
- Whipped cream (optional)
Balsamic-Glazed Chicken and Bell Pepper Sandwiches
By mschweickert
Lorrie Corvin, Cooking Light JULY 2005
- 4 teaspoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1 1/4 pounds chicken breast tenders
- 1/2 cup balsamic vinegar, divided
- 2 cups red bell pepper strips (about 2 medium)
- 2 cups vertically sliced onion (about 1 large)
- 2 (8-ounce) loaves focaccia bread, cut in half horizontally
- 4 ounces provolone cheese, thinly sliced
- 1/8 teaspoon black pepper
Mediterranean Chicken
By mschweickert
Directions Heat oven to 375° F
- 4 5- to 6-ounce boneless, skinless chicken-breast halves
- 2 ounces crumbled Feta
- 4 tablespoons black-olive tapenade or paste
- 4 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup store-bought fresh salsa
- 1 5-ounce package baby spinach
- 1 large lemon
- 4 tablespoons capers packed in liquid (optional)
Whole-Wheat Pasta with Chicken Sausage and Roasted Veggies
By mschweickert
Directions 1. Preheat oven to 450 degrees, with racks in upper and lower thirds
- Coarse salt and ground pepper
- 6 ounces Italian-style cooked chicken sausage, thinly sliced
- 1 medium eggplant (1 1/2 pounds), cut into 1-inch cubes
- 2 red bell peppers (ribs and seeds removed), cut into 1-inch squares
- 1 medium red onion, halved and cut into 1-inch squares
- 6 sprigs fresh thyme (or 1/2 teaspoon dried)
- 2 tablespoons olive oil
- 1/2 pound whole-wheat egg noodles
Thai Shrimp and Artichoke Pasta
By mschweickert
Directions Combine first 5 ingredients in blender and puree
- Rice vinegar 3/4 Cup (16 tbs)
- Chili sesame oil 2 Tablespoon
- Soy sauce 2 Tablespoon
- Chopped ginger 1 1/2 Tablespoon, peeled
- Dijon Mustard 1 Tablespoon
- Chinese noodles 1 12 Ounce
- 3/4 pound peeled cooked shrimp
- Artichoke hearts 2 6 Ounce, marinated
- 1 cup chopped green onions
- Cilantro 1/4 Cup (16 tbs), chopped
- Mint 1/4 Cup (16 tbs), chopped
- Salt To Taste
- Pepper To Taste
Flatbreads with Herb-Roasted Tomatoes
By mschweickert
Preheat the oven to 375°
- 1 bunch of thyme
- 1 bunch of oregano
- 1 bunch of parsley
- 6 garlic cloves, crushed
- 6 tomatoes (1 1/2 pounds), sliced 1/3-inch thick
- Extra-virgin olive oil
- Salt
- Ground pepper
- 3 tablespoons unsalted butter
- 1 1/4 pounds onions, thinly sliced
- Pinch of sugar
- 1 pound pizza dough, divided into 4 equal pieces
- 1/4 pound nduja (see Note) or thinly sliced spicy salami or chorizo
- 1/2 pound firm aged sheep-milk cheese, shredded
- 1 small bunch of arugula, thick stems discarded
- Red wine vinegar and fleur de sel, for sprinkling
Chicken Sautéed With Apples
By mschweickert
Directions Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about Â...
- 4 boneless, skinless chicken-breast halves
- 1 tablespoon olive oil
- 1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
- 1 cup apple juice
- 1 large onion, thinly sliced
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme leaves
- kosher salt and black pepper
- 2 tablespoons Dijon mustard
Bacon-Gruyère Meat Loaf With Roasted Carrots and Onions
By mschweickert
Directions Heat oven to 400° F
- 1 1/2 pounds ground beef chuck
- 1/4 cup bread crumbs
- 1/4 cup ketchup, plus more for serving
- 3 small red onions (1 coarsely grated and 2 cut into wedges)
- 2 slices bacon, chopped
- 2 cloves garlic, chopped
- 1 large egg
- 3/4 cup grated Gruyère or Cheddar (3 ounces)
- kosher salt and black pepper
- 1 1/4 pounds carrots, cut into 3-inch lengths and halved lengthwise if large
- 2 tablespoons olive oil
Peppered Tuna Skewers with Wasabi Mayonnaise
By mschweickert
Preparation Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend
- 2 tablespoons wasabi powder (horseradish powder)*
- 1 1/2 tablespoons water
- 1/2 cup mayonnaise
- 1 pound fresh tuna steaks, cut into 3/4-inch cubes
- 2 1/2 tablespoons soy sauce
- 28 large slices pickled ginger*
- 28 8-inch wooden skewers
- 1 bunch watercress
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
Steamed Salmon and Asparagus in Parchment
By mschweickert
Directions 1.Preheat oven to 400° F
- 1 1/2 pounds small new potatoes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cold unsalted butter, diced
- 4 salmon fillets (about 6 ounces each)
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 scallions, trimmed and sliced
- 4 tablespoons chopped fresh tarragon leaves
- 1 tablespoon extra-virgin olive oil
- 2 lemons, halved