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Recipes
Deep Dish Pizzas
By mschweickert
Directions Preheat oven to 425 degrees
- For the Pizzas
- Olive oil, for pans
- All-purpose flour, for work surface
- 2 balls (1 pound each) store-bought pizza dough, thawed if frozen
- 1 1/2 cups jarred tomato sauce
- 6 cups shredded part-skim mozzarella (1 1/2 pounds)
- Coarse salt and ground pepper
- For Pepperoni-Onion Topping
- 4 ounces thinly sliced pepperoni
- 1 medium onion, halved and thinly sliced
- 1 pound thinly sliced button mushrooms, sauteed (optional)
- For Spinach-Artichoke Topping
- 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
- 1 can (14 ounces) artichoke hearts in water, drained, quartered, and squeezed dry
Barbecued Tri-Tip with Caramelized Red Onions
By mschweickert
Preparation For caramelized red onions: Melt butter with olive oil in large nonstick skillet over medium heat
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 2 1/2 pounds red onions (about 4 medium), halved, thinly sliced
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh chives
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat
- 2 tablespoons olive oil
- Red Wine Barbecue Sauce
Tex-Mex Shepherd's Pie
By mschweickert
Preparation Preheat oven to 450°F
- 2 cups diced cooked chicken (about 8 ounces)
- 1 cup purchased mild or medium-hot chunky salsa
- 1 cup drained canned black beans
- 1 18-ounce package frozen mashed potatoes, thawed
- 1/2 cup (packed) shredded hot pepper Monterey Jack cheese
- 3 tablespoons chopped fresh cilantro
Roast Turkey With Bacon, Tarragon and Applejack Gravy
By mschweickert
Preparation Make turkey: Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small ...
- For turkey 1 10-ounce jar crabapple jelly
- 3/4 cup plus 6 tablespoons (2 1/4 sticks) butter
- 1/3 cup frozen apple juice concentrate, thawed
- 4 tablespoons chopped fresh tarragon
- 12 ounces mushrooms, quartered
- 1 large onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 22- to 24-pound turkey, neck cut into 4 pieces
- 10 cups (about) canned low-salt chicken broth
- For gravy 1/4 cup all purpose flour
- 3 cups (about) canned low-salt chicken broth
- 8 bacon slices, cut into 1/2-inch pieces
- 2 tablespoons chopped fresh tarragon
- 1/4 cup applejack or other apple brandy (optional)
Pork and Zucchini with Orzo
By mschweickert
Directions Bring a medium pot of salted water to a boil
- Kosher salt
- 1 large pork tenderloin (about 1 1/4 pounds)
- 2 zucchini, halved lengthwise and crosswise
- 3 tablespoons extra-virgin olive oil
- Grated zest and juice of 1 lemon, plus wedges for serving
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 1 cup orzo
- 2 tomatoes, chopped
- 3 tablespoons chopped fresh parsley
Pot Roast with Bacon and Vegetables
By mschweickert
Directions Preheat oven to 325 degrees
- 1/2 pound slab bacon, diced small
- 1 beef chuck roast (4 pounds), tied
- Coarse salt and ground pepper
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced small
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh rosemary leaves
- 1 cup dry red wine, such as Cabernet Sauvignon
- 1 can (28 ounces) diced tomatoes
- 1 pound small white potatoes, halved or quartered if large
- 1 bunch small carrots (about 6), cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 2 cups pearl onions, trimmed and peeled
Chicken-Tequila Tailgate Sandwiches
By mschweickert
Layer two 15-inch sheets of heavy-duty foil and fold them together around the edges to create one sheet
- 1/4 cup extra-virgin olive oil
- 1 cup julienned red onion
- 1 tablespoon minced jalapeno pepper
- 1/2 cup julienned roasted red bell pepper
- 1 rotisserie chicken, skin removed and meat shredded
- Sea salt and freshly ground pepper
- 1 tablespoon chopped garlic
- 2 tablespoons chopped fresh cilantro, plus more for topping
- 4 ounces cream cheese
- 1/4 cup grated parmesan cheese, plus more for topping
- 1 1/4 cups grated mozzarella cheese
- 1/4 cup fresh lime juice
- 3 ounces tequila
- 1/4 cup diced Roma tomatoes, for topping
- 4 sourdough rolls, warmed
Grandma Salazar's Albóndigas Soup
By mschweickert
Traci Des Jardins, Mijita, San Francisco, California, Cooking Light MAY 2005
- 1 cup boiling water
- 1/2 cup short-grain rice
- Cooking spray
- 2 cups chopped onion, divided
- 1 (1-ounce) slice white bread
- 1/2 cup minced fresh cilantro, divided
- 1 teaspoon ground cumin
- 3/4 teaspoon salt, divided
- 1 1/2 teaspoons dried oregano
- 1/2 pound lean ground pork
- 1/2 pound ground sirloin
- 2 large egg whites
- 1 cup chopped carrot
- 1 garlic clove, minced
- 1 cup chopped seeded peeled tomato (about 8 ounces)
- 4 cups (1 [32-ounce] carton) fat-free, less-sodium chicken broth
- 2 tablespoons chopped fresh mint
- 2 cups chopped zucchini
- 1/4 teaspoon freshly ground black pepper
Summer Chicken Parmesan
By mschweickert
Preheat broiler with oven rack in middle position
- 1 ounce white whole-wheat flour (about 1/4 cup)
- 1 large egg, lightly beaten
- 2/3 cup plain whole-wheat breadcrumbs
- 4 (4-oz.) chicken breast cutlets
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- Cooking spray
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
- 1 1/2 cups chopped zucchini (about 1 medium)
- 1 1/2 cups cherry tomatoes, halved
- 2 garlic cloves, thinly sliced
- 1/4 cup chopped fresh basil
Tuna and Avocado Tartare with California Caviar on Sesame Wonton Crisps
By mschweickert
Preparation For crisps: Preheat oven to 350°F
- 12 wonton wrappers, each cut diagonally in half to form 2 triangles
- Olive oil (for brushing)
- Sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons wasabi paste*
- 3/4 teaspoon Asian sesame oil
- 8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
- 1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
- 1 cup 1/3-inch cubes seeded English hothouse cucumber
- 1 green onion, finely chopped
- Toasted sesame seeds
- Chopped fresh chives
- California caviar (preferably ginger-flavored whitefish roe)
- Wasabi paste (horseradish paste) can be found in tubes in the Asian foods section or freshly made in the sushi section of most supermarkets.