Mschweickert's profile page
Recipes
Chicken and Plum Sauce Stir-Fry
By mschweickert
Whisk broth and cornstarch in medium bowl
- 1 cup canned low-salt chicken broth
- 4 tsp cornstarch
- 1 cup plum sauce
- 6 Tbsp soy sauce
- 2 Tbsp dry Sherry
- 8 garlic cloves, minced
- 4 Tbsp minced peeled fresh ginger
- 5 tsp hoisin
- 4 Tbsp vegetable oil
- 3 tsp sesame oil
- 6 cups broccoli florets
- 3 cups snow peas
- 14 green onions, sliced
- 6 boneless, skinless chicken breast halves, cut in half and then into small strips
Grilled Ratatouille Pasta
By mschweickert
Directions In a medium pot of boiling salted water, cook pasta according to package instructions
- Salt and pepper
- 1/2 pound curly pasta, such as cavatappi
- 1/4 cup olive oil, divided, plus more for grilling
- 1 medium zucchini, cut lengthwise into thick slices
- 1 bell pepper, halved, stemmed, and seeded
- 1 small red onion, halved
- 1 small eggplant, cut lengthwise into thick slices
- 4 large tomatoes, cut crosswise into thick slices
- 3 to 4 tablespoons balsamic vinegar (preferably white)
- 1/4 cup roughly chopped fresh parsley
Giant Coconut Layer Cake
By mschweickert
For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 1/4 cups whipping cream
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 2 1/4 cups sweetened flaked coconut
- 1/4 cup sour cream
- 3 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 5 large eggs
- 1 1/3 cups whipping cream
- 1 tablespoon vanilla extract
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 cups sweetened flaked coconut, toasted
Crab-Coconut Cocktail
By mschweickert
Whisk the coconut milk, hot sauce, lime juice and honey in a bowl and season with salt and pepper
- 1/2 cup unsweetened coconut milk
- 1/2 to 1 tablespoon Mesa Grill Habanero
- Mango Hot Sauce (bobbyflay.com)
- Juice of 1/2 to 1 lime
- 2 teaspoons honey
- Kosher salt and freshly ground pepper
- 1 tablespoon chopped fresh cilantro
- 1/2 pound lump crabmeat, picked over
- 3 tablespoons finely diced mango
- 2 tablespoons thinly sliced endive
- 2 tablespoons thinly sliced radicchio
Smoked Salmon Crostini
By mschweickert
Cooking Light DECEMBER 2004
- 1/2 cup chopped fennel bulb
- 1/4 cup chopped green onions
- 1 tablespoon extravirgin olive oil
- 2 teaspoons chopped fresh dill
- 1 teaspoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 3/4 pound cold-smoked salmon, cut into thin strips
- 48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
- 1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
- Fresh dill sprigs (optional)
Farfalle with Sausage, Tomatoes, and Cream
By mschweickert
by Cara Brunetti Hillyard, Hamilton, VA
- 2 tablespoons olive oil
- 1 pound sweet Italian sausages, casings removed
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup whipping cream
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Freshly grated Pecorino Romano cheese
Crispy Apricot Pork Chops
By mschweickert
Directions Preheat oven to 425 degrees
- 1 tablespoon olive oil, plus more for baking sheet
- 2 slices multigrain sandwich bread
- 4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
- Coarse salt and ground pepper
- 4 teaspoons apricot jam
Double cheese scalloped potatoes
By mschweickert
Butter 13x9" baking dish. Add potatoes to large pot of boiling water
- 3 pounds russet potatoes
- 1 tsp paprika
- 1 medium onion, chopped
- 3/4 cup chopped red bell pepper
- 1/2 cup chopped fresh parsley
- 1 cup packed grated Swiss cheese
- 1 cup packed grated sharp white cheddar cheese
- 2 cups half and half
Fettuccine with Leeks and White Beans
By mschweickert
Directions In a large skillet, heat 1 tablespoon oil over medium-low heat
- 2 tablespoons olive oil
- 1 pound leeks (about 1 bunch), sliced and cleaned
- Coarse salt and ground pepper
- 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, (3 1/2 cups)
- 1/2 teaspoon dried sage
- 12 ounces fettuccine
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 1/4 cup coarsely chopped fresh parsley, (optional)
Lighter Chicken Potpie
By mschweickert
Directions Preheat oven to 400 degrees
- 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
- Coarse salt and ground pepper
- 3 tablespoons olive oil
- 4 carrots, sliced 1/4 inch thick
- 1 medium onion, finely chopped
- 1/4 teaspoon dried thyme leaves
- 1/4 cup all-purpose flour
- 2 1/2 cups low-fat (1%) milk
- 1 package (10 ounces) frozen peas, thawed
- 2 tablespoons fresh lemon juice
- 6 phyllo sheets (each 12 by 17 inches), thawed