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Recipes
Jerk Pork Tenderloin
By mschweickert
Recipes & Menus | Recipes Jerk Pork Tenderloin Coffee beans soften the heat of the chile and bring out the other ...
- 1 tablespoon espresso coffee beans
- 1 1/4 teaspoons whole allspice
- 3/4 teaspoon mustard seeds
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 bunch green onions, chopped
- 1 cup chopped fresh parsley
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 teaspoon grated lemon peel
- 1 teaspoon chopped seeded habanero chile
- 2 1/2 pounds pork tenderloins
Baked Stuffed Mushrooms with Crab
By mschweickert
Preparation Butter 10x15-inch baking dish
- 2 large eggs
- 1 heaping tablespoon plus 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 pound crabmeat
- 1/4 cup dry breadcrumbs
- 24 large mushrooms (each about 2 inches across), stems removed
- 2 tablespoons half and half
- 1 teaspoon crab boil seasoning*
Slow-Cooker Chicken With Bacon, Mushrooms, and Onions
By mschweickert
Directions Cook the bacon in a large skillet over medium-low heat until crisp
- 1/2 pound sliced bacon, diced
- 1 4- to 6-pound chicken, cut up
- 1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
- 1/2 pound small white mushrooms
- 1 cup frozen small white onions, thawed
- 6 garlic cloves, chopped
- 3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
- 1 teaspoon kosher salt
- 1/4 cup water
- 2 tablespoons cornstarch
Penne with Pancetta and Tomato-Cream Sauce
By mschweickert
Preparation Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes
- 1/2 cup chopped pancetta or bacon (3 ounces)
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 2 14 1/2-ounce cans petite diced tomatoes in juice
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 3/4 cup torn basil leaves, divided
- 1 pound penne
Crispy Chicken with Roasted Broccoli
By mschweickert
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F
- 2 large eggs
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- 4 skinless, boneless chicken breasts (about 6 ounces each)
- 1 1 -pound bag broccoli florets
- 1 cup grape tomatoes (about 6 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 2 cups panko breadcrumbs
- 1 tablespoon cornstarch
- Cooked white or brown rice, for serving
Lemon Spaghetti with Shrimp
By mschweickert
In a skillet, heat 1/4 inch of vegetable oil until shimmering
- Vegetable oil, for frying
- 1/4 cup capers, rinsed, drained and patted dry
- 1 pound spaghetti
- 2/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice (from 3 lemons)
- 1 pound large shrimp, shelled and deveined
- Salt
- Pepper
- 1/2 cup chopped basil, plus more for garnish
Baked Baby Back Ribs with Lemon Confit Marinade
By mschweickert
Preparation Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon
- 4 large lemons
- 8 large garlic cloves, peeled
- 1/4 cup olive oil
- 3 tablespoons chopped fresh thyme
- 3 tablespoons (scant) coarsely chopped fresh rosemary
- 2 tablespoons fennel seeds, ground
- 2 tablespoons coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon (packed) golden brown sugar
- 5 pounds meaty baby back pork ribs (about 4 large racks)
Asian-Style Beef Stew with Sweet Potatoes Recipe
By mschweickert
In a large saucepan, heat oil over medium-high heat
- 1 Tbsp vegetable oil
- 1 lb boneless chuck for stew, cut into 1 inc pieces
- 1 large onion, sliced
- 2 cups chicken broth
- 1/4 cup light soy sauce
- 1/4 cup mirin
- 10 nickel-size slices of fresh ginger
- 1/8 tsp black pepper
- 1 lemon
- 1 lb sweet potatoes, peeled and cut into 1-inch chunks
- 5 ribs celery cut into 1/2-inch slices
- 2 peppers cored, seeded, and coarsely chopped
- 3 Tbsp. cornstarch
- Parsley for garnish
Pan-Grilled Pork Kebabs
By mschweickert
Directions 1. Preheat oven to 200 degrees; place a baking sheet in oven
- 3/4 cup long-grain white rice
- 1 package (10 ounces) frozen peas, thawed
- 1 pork tenderloin (about 1 pound), cut into 1 1/2-inch chunks
- 1 navel orange, cut into chunks
- Coarse salt and ground pepper
- 4 teaspoons vegetable oil
- 1/4 cup honey
- 1/4 cup spicy brown mustard
Grilled Pork With Charred Corn Slaw
By mschweickert
Preheat a grill to medium high
- 1/2 cup low-fat plain Greek yogurt
- 1/4 cup barbecue sauce
- 3 tablespoons fresh lime juice (from about 3 limes)
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 1/2 pounds pork tenderloin, trimmed of excess fat (about 2 small tenderloins)
- Kosher salt and freshly ground pepper
- 2 ears corn, shucked
- 1 14-ounce bag shredded coleslaw mix
- 1 tablespoon white vinegar
- 2 tablespoons chopped fresh cilantro