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Recipes
Skirt Steak Tacos With Greek Salsa
By mschweickert
Season the steak with the smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper
- 1 pound skirt steak
- 1 teaspoon smoked paprika
- Kosher salt and black pepper
- 3 tablespoons olive oil
- 1/2 cup thinly sliced red onion
- 1 1/2 tablespoons red wine vinegar
- 2 Persian cucumbers, sliced
- 1 cup grape tomatoes, chopped
- 8 6-inch corn tortillas, warmed
- Crumbled Feta, for serving
Triple-Chocolate Cranberry Oatmeal Cookies
By mschweickert
Position rack in center of oven and preheat to 350°F
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup coarsely chopped fresh or frozen cranberries
- 2 ounces milk chocolate or white chocolate, chopped (for drizzling)
Cheddar Burgers with Balsamic Onions and Chipotle Ketchup
By mschweickert
by Tony Rosenfeld
- 1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
- Olive oil
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons balsamic vinegar
- 1 cup ketchup
- 1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can
- 2 teaspoons (or more) balsamic vinegar
- 2 1/4 pounds ground beef (15% to 20% fat)
- Coarse kosher salt
- 6 thick slices sharp cheddar cheese
- 6 large English muffins or hamburger buns, split, cut sides grilled
- 6 tomato slices (optional)
- 2 cups fresh spinach leaves
French Onion Burgers
By mschweickert
Heat the olive oil in a large skillet over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1/2 teaspoon sugar
- Kosher salt
- 1/2 cup low-sodium chicken broth
- 2 tablespoons plus 1 teaspoon Worcestershire sauce
- 1 1/2 pounds ground beef
- 1 teaspoon onion powder
- 4 brioche or hamburger buns, split
- 2 cups shredded gruyere cheese (about 6 ounces)
- 2 tablespoons grated parmesan cheese
- Dijon mustard, lettuce and potato chips, for serving (optional)
Chicken-Zucchini Alfredo
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Fish Provencal
By mschweickert
Directions Heat grill to medium
- 2 teaspoons finely grated lemon zest
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red-pepper flakes
- 1/4 teaspoon anise seed, crushed
- Coarse salt and ground pepper
- 1 small sweet onion, such as Vidalia, thinly sliced crosswise
- 6 small zucchini, thinly sliced
- 4 haddock, cod, or striped bass fillets (6 ounces each)
- 1 large tomato, seeded and chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
Hoisin-Marinated Pork Chops
By mschweickert
by Suzanne Tracht
- 1 1/2 cups plus 2 tablespoons hoisin sauce
- 1 cup oyster sauce
- 1/4 cup black bean garlic sauce
- 3 garlic cloves, chopped
- 1 tablespoon chopped peeled fresh ginger
- 1 teaspoon red food coloring
- 6 12- to 14-ounce pork rib chops, each about 1 1/2 inches thick
Mustard Seed-crusted Salmon with Mustard Cream Sauce
By mschweickert
Preparation Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to...
- 1/2 cup dry white wine
- 1/4 cup (packed) chopped shallots
- 3 tablespoons yellow mustard seeds
- 3/4 cup whipping cream
- 5 tablespoons whole grain Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 4 6-ounce skinless salmon fillets
- 2 tablespoons butter
Turkey Sloppy Joes with Kale Chips
By mschweickert
Directions Preheat oven to 350 degrees
- 1 bunch kale, tough stems and ribs removed, leaves torn into pieces
- 2 tablespoons vegetable oil, divided
- Salt and pepper
- 1/2 medium white onion, diced small
- 1 medium sweet potato, peeled and diced small
- 2 cloves garlic, minced
- 1 pound ground dark-meat turkey
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 4 large potato hamburger buns
Chicken with Mustard and Tarragon Cream Sauce
By mschweickert
Preparation Melt butter with oil in heavy large skillet over high heat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 3-pound whole chicken, cut into 8 pieces
- 3/4 cup chopped shallots
- 1/4 cup brandy
- 1 cup low-salt chicken broth
- 1/2 cup whipping cream
- 4 teaspoons chopped fresh tarragon
- 2 teaspoons Dijon mustard