Mschweickert's profile page
Recipes
Brazilian Chicken and Rice with Olives
By mschweickert
Preparation Sprinkle chicken lightly with salt and generously with ground black pepper
- 1 pound skinless boneless chicken thighs, cut into 1/2-inch-wide strips
- 1/4 cup olive oil
- 4 garlic cloves, finely chopped
- 1 teaspoon grated orange peel
- 1 cup water
- 1/2 cup orange juice
- 1 cup yellow rice mix with seasoning packet (from 8-ounce box)
- 1/2 cup (packed) pimiento-stuffed Spanish olives, halved
- 1 cup chopped fresh cilantro
- Orange wedges
Ham-and-Sage Stuffed Chicken with Broccoli
By mschweickert
Directions In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper, and set...
- 4 slices white sandwich bread, cut into cubes (about 2 1/2 cups)
- 2 ounces sliced deli ham, roughly chopped
- 1/2 teaspoon dried rubbed sage
- 4 tablespoons olive oil
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each), thawed if frozen
- 2 packages (10 ounces each) frozen broccoli florets, thawed
- 2 garlic cloves, minced
- 1 tablespoon white-wine vinegar
Seafood Paella
By mschweickert
Preparation Preheat oven to 450°F
- 1 tablespoon olive oil
- 5 bacon slices, chopped
- 1 3 1/2-pound whole chicken, cut into 8 pieces
- 2 cups chopped onions (about 2 medium)
- 4 garlic cloves, minced
- 2 cups long-grain white rice
- 1 7-ounce jar roasted sliced pimientos with juice
- 1/2 teaspoon crushed saffron threads
- 2 cups bottled clam juice
- 1 1/2 cups chicken stock or canned low-salt chicken broth
- 1 pound large uncooked shrimp, peeled, deveined
- 1 pound cleaned squid, bodies cut into 1/2-inch rings
- 1 dozen clams, scrubbed
- 1 dozen mussels, scrubbed, debearded
- 1 cup frozen green peas, thawed
- Lemon wedges
Bacon-Avocado Deviled Eggs
By mschweickert
Place eggs in a large saucepan then add enough water to just cover the eggs
- 12 eggs
- cold water
- 5 slices of thick bacon, chopped
- 1/2 cup mayo
- 1 tbls grainy dijon mustard
- 1/4 teas fresh ground pepper
- 1 ripe firm avocado
- 2 teas lemon juice
Spicy Shrimp and Farro Soup With Winter Greens
By mschweickert
Heat the oil in a large saucepan over medium-high heat
- 1/4 cup olive oil
- 4 large shallots, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 to 2 fresh hot red chilies, sliced, plus more for serving
- 4 cloves garlic, sliced
- Kosher salt and black pepper
- 1 15.5-ounce can diced tomatoes
- 8 cups low-sodium chicken broth
- 1 cup whole farro
- 3/4 pound peeled and deveined medium or large raw shrimp
- 5 ounces (8 cups) torn Swiss chard (from about 1 small bunch)
- Torn basil leaves and crusty bread, for serving
Butternut Squash and Leek Gratins
By mschweickert
Joanne Weir, Cooking Light DECEMBER 2004
- 1 (2-pound) butternut squash, halved lengthwise and seeded
- Cooking spray
- 1 teaspoon butter
- 4 cups finely chopped leek (about 6 large)
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Dash of ground nutmeg
- 4 large eggs
- 1 large egg yolk
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Cinnamon-Sugar Plum Cake
By mschweickert
Susan Haskell, Boston, MA
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup plus 1 1/2 tablespoons sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon peel
- 5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges
- 1/4 teaspoon ground cinnamon
Garden Potato Salad
By mschweickert
Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf u...
- 1 lemon
- 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
- 2 or 3 sprigs fresh thyme
- 1 bay leaf
- 3 cloves garlic, smashed
- 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
- Kosher salt
- 4 medium carrots, cut into 1/4-inch-thick rounds
- 3/4 cup fat-free plain yogurt
- 1/4 cup low-fat mayonnaise
- 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
- 3 scallions, minced, whites and greens separated
- Freshly ground pepper
- 2 stalks celery, cut into 1/4-inch-thick slices
- 1 small Kirby cucumber, cut into 1/4-inch-thick rounds
Mustard-glazed Salmon with Lentils
By mschweickert
Directions Heat broiler, with rack set 8 inches from heat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 1/2 teaspoon ground cumin
- 2 tablespoons grainy mustard
- 4 skinless salmon fillets (4 to 6 ounces each)
- Salt and pepper
- 2 cans (14 ounces each) lentils, rinsed and drained
- 1 cup fresh cilantro leaves, chopped
Basil Mojitos
By mschweickert
Stephanie Spencer, Sunset JULY 2013
- 10 About 10 large basil leaves, divided
- 1/4 cup plus 4 tsp. superfine sugar, divided
- 1/4 cup lime juice
- 1/2 cup white rum
- 1/2 About 1/2 cup cold club soda
- Lime wedges