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Recipes
Chicken Cacciatore
By mschweickert
Preparation Preheat oven to 400°F
- 1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
- 8 ounces crimini (baby bella) mushrooms
- 1 very large red onion, thinly sliced (about 3 cups)
- 5 tablespoons olive oil, divided
- 2 tablespoons Sherry wine vinegar
- 1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed
- 1 1/2 tablespoons chopped fresh rosemary, divided
- 1/2 cup dry red wine
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 cup low-salt chicken broth
- 1/3 cup thinly sliced basil, divided
- 2 tablespoons drained capers, divided
- 12 ounces gemelli or penne, freshly cooked
Berry Bourbon Pork Tenderloin
By mschweickert
DIRECTIONS: PORK: Lightly coat grill rack with vegetable oil
- PORK TENDERLOIN***
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- black pepper
- 1/2 tsp dried thyme
- 2 pork tenderloins
- BERRY BOURBON SAUCE***
- vegetable oil
- 1/2 small onion, finely chopped
- 1/2 tsp dried thyme
- 1/4 cup black raspberry or blackberry jam
- 1/4 cup bourbon
- 3 Tbsp cider vinegar
- 2 Tbsp ketchup
- 1/4 tsp garlic salt
- 1 1/2 tsp cornstarch blended with 1 Tbsp water
Creamy Shells with Tuna and Spinach
By mschweickert
Directions Preheat oven to 375 degrees
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced small
- 1/4 cup all-purpose flour (spooned and leveled)
- 4 cups whole milk
- Coarse salt and ground pepper
- 1 hamburger bun, torn into large pieces
- 1/4 cup grated Parmesan
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red-pepper flakes
- 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
- 2 cans (6 ounces each) light tuna in water, drained and flaked
- 6 ounces jumbo pasta shells (about 20), cooked according to package instructions
Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish
By mschweickert
Preparation For relish: Preheat oven to 375°F
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups fresh corn kernels
- 12 ounces cherry tomatoes, halved
- 1/4 cup chopped green onions
- 3 tablespoons finely sliced fresh basil
- 4 large skinless boneless chicken breast halves, tenderloins removed
- All purpose flour
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons extra-virgin olive oil
Salmon, Mustard Greens and Potatoes with Mustard-Dill Glaze
By mschweickert
Preparation Preheat oven to 350°F
- 1/4 cup Dijon mustard
- 1/4 cup vegetable oil
- 1/4 cup chopped fresh dill
- 3 tablespoons packed golden brown sugar
- 1/2 pound baby new potatoes, cut into 1/4-inch-thick slices
- 2 8-ounce salmon fillets
- 1 bunch mustard greens, trimmed, cut crosswise into 2-inch-wide strips
- .
Black Bean, Corn, and Shrimp Salad
By mschweickert
Michele Powers, Cooking Light JULY 2005
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1 1/2 pounds medium shrimp, peeled and deveined
- Cooking spray
- 2 tablespoons fresh lime juice, divided
- 1 1/2 cups frozen whole-kernel corn, thawed
- 3/4 cup bottled salsa
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
Artichoke Parmesan Sourdough Stuffing
By mschweickert
1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until...
- 1 pound mushrooms, rinsed, ends trimmed, and sliced
- 1 tablespoon butter
- 2 onions (3/4 lb. total), chopped
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 2 About 2 cups reduced-sodium chicken broth
- 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
- 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
- 1 cup freshly grated parmesan cheese
- 1 1/2 teaspoons poultry seasoning
- 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
- Salt and freshly ground black pepper
- 1 large egg
Open-Face Turkey Burgers with Gruyere, Mushrooms, and Arugula Salad
By mschweickert
Recipes & Menus | Recipes Open-Face Turkey Burgers with Gruyere, Mushrooms, and Arugula Salad Amy's favorite work...
- 10 ounces ground turkey
- 3 tablespoons olive oil, divided
- 1/2 teaspoon (scant) salt
- 1/4 teaspoon ground black pepper
- 2 slices country-style bread, toasted
- Mayonnaise
- 8 ounces mushrooms, sliced
- 2 shallots, sliced
- 1 large garlic clove, chopped
- 2 thin slices Gruyère cheese
- 1 teaspoon white wine vinegar
- 1 cup thinly sliced arugula
Pork Chops with Rsemary-Vinegar Sauce
By mschweickert
Preparation Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper
- 4 large boneless pork loin chops (about 5 ounces each)
- 1 teaspoon fresh rosemary, minced
- 2 tablespoons all purpose flour
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1 cup canned low-salt chicken broth
- 1/4 cup dry white wine
- 1/3 cup whipping cream
- 4 teaspoons raspberry vinegar or red wine vinegar
- print a shopping list for this recipeview wine pairings
Stuffed French Bread
By mschweickert
Mix first 6 ingredients and spread on cut loaf of French bread
- 1 Tbsp butter
- 2 Tbsp minced onion
- 2 Tbsp dried parsley
- 2 Tsp poppy seeds
- 1/2-1 brick softened cream cheese
- 1/2-1 cup crumbled cooked sausage
- Canadian bacon
- swiss cheese
- 1 large loaf French bread, cut in half horzontally