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Recipes
MEDITERRANEAN ROASTED VEGETABLE AND CHICKEN CHILI
By mschweickert
1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika in slow coo...
- 2 pounds bone-in chicken breasts, skin removed
- 2 (15.5-oz. each) cans Great Northern beans, drained and rinsed
- 1 (14.5-oz.) can diced tomatoes, drained
- 3 tablespoons Greek seasoning
- 2 teaspoons paprika
- 1 cup low-sodium chicken broth
- 2 zucchinis, cut into 1/2-inch pieces
- 1 red onion, thinly sliced
- 1 fennel bulb, trimmed, cored and sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/3 cup crumbled feta cheese (optional)
Pasta with Sausage, Red Onion and Lentils
By mschweickert
Preparation Cook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes
- 1/2 cup dried lentils
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped red onion
- 4 Italian sweet sausages (about 13 ounces), casings removed, crumbled
- 3/4 cup dry red wine
- 12 ounces small pasta (such as conchiglie or pennette)
- 3/4 cup (packed) grated pecorino Romano cheese (about 2 ounces)
- 3 tablespoons finely chopped fresh Italian parsley
- Additional extra-virgin olive oil
- Additional grated pecorino Romano cheese
Chocolate Peppermint Stars
By mschweickert
Elinor Klivans
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/2 cup (about 31/2 ounces) finely crushed red-and-white-striped hard peppermint candies
Beer-Braised Beef Short Ribs
By mschweickert
Directions 1. Place ribs in a 5- to 6-quart slow cooker
- 5 pounds beef short ribs
- 1 14 ounce can beef broth
- 1 12 ounce can dark beer
- 1 medium onion, cut into thin wedges
- 1/4 cup molasses
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme, crushed
- 1 teaspoon bottled hot pepper sauce
- 1/2 teaspoon salt
- Mashed potatoes or hot buttered noodles (optional)
- Fresh thyme leaves (optional)
Orzo with Chicken and Asiago
By mschweickert
Cooking Light MAY 1999
- 1 cup water
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 12 ounces skinned, boned chicken breast, cut into bite-size pieces
- 1 1/4 cups uncooked orzo (rice-shaped pasta)
- 1 cup frozen green peas, thawed
- 1/2 cup (2 ounces) grated Asiago cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon dried rosemary, basil, or oregano
- 1/8 teaspoon black pepper
Salmon Wellington
By mschweickert
Preparation Preheat oven to 425°F
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 4 3/4-inch-thick 6-ounce skinless salmon fillets
- 6 tablespoons minced shallots
- 4 tablespoons plus 2 teaspoons chopped fresh tarragon
- 1 egg beaten to blend (for glaze)
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 1/2 cup (1 stick) chilled butter, diced
Skillet Chicken Parmesan with Artichokes
By mschweickert
Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 10 -ounce package frozen artichoke hearts, thawed
- 1 clove garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1 28 -ounce can whole peeled San Marzano tomatoes, crushed by hand
- Kosher salt and freshly ground pepper
- 3 cups chopped rotisserie chicken (skin removed)
- 1/4 cup fresh basil, roughly chopped, plus more for topping
- 4 slices rosemary focaccia (about 4 ounces)
- 4 ounces fresh mozzarella, thinly sliced
- 1/4 cup grated parmesan cheese
Creamy Avocado-Chive Dip
By mschweickert
Directions In food processor, combine avocado, sour cream, chives, and lemon juice
- 1 avocado, pitted and cut into chunks
- 1/4 C. reduced-fat sour cream
- 1/4 C. snipped fresh chives, plus more for garnish
- 1 Tbs. fresh lemon juice
- coarse salt and ground pepper
- raw cut-up vegetables and whole wheat pita chips, for serving
EJ's Simple Ribs
By mschweickert
Directions In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic ...
- 2 1/2 teaspoons mustard powder
- 2 teaspoons sweet paprika
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 3/4 teaspoon red-pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- Coarse salt
- 2 slabs baby back ribs (about 2 pounds total)
- Vegetable oil, for grates
- Emeril's Rib Sauce
Choclate Heaven
By mschweickert
Bake cake in 9 x 13 pan according to directions
- 1 box devil's food cake mix
- 12 oz cool whip
- 1 small pkg instant chocolate pudding
- 1 1/2 cup milk
- 1/2 cup Kahlua
- 4-5 heath bars, crumbled
- bag heath chips
- strawberries or raspberries, optional