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Recipes
Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon
By mschweickert
Preparation Preheat oven to 375°F
- 8 ounces bacon slices
- 1 cup chopped onion
- 1 10-ounce package chopped frozen spinach, thawed, squeezed dry
- 4 ounces feta cheese, crumbled (about 3/4 cup)
- 4 ounces cream cheese, room temperature
- 1/4 teaspoon dried crushed red pepper
- 2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed
Chicken and Artichoke Stew
By mschweickert
Preparation Heat 2 tablespoons oil in heavy large pot over medium heat
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 1 4 1/2-pound chicken, cut into 8 pieces
- 2 tablespoons all purpose flour
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 6 medium artichokes, trimmed, halved, chokes removed according to recipe for Trimmed Artichokes
- 2 large tomatoes, peeled, seeded, chopped
- 2 cups canned low-salt chicken broth
Linguine With Sausage and Mushrooms
By mschweickert
Bring a pot of salted water to a boil; add the pasta and cook as the label directs
- Kosher salt
- 12 ounces linguine
- 1 tablespoon extra-virgin olive oil
- 1/2 pound sweet Italian sausage, casings removed
- 1 small onion, chopped
- 1 stalk celery, thinly sliced
- 1/2 pound sliced mixed mushrooms
- 2 cloves garlic, chopped
- 4 plum tomatoes, chopped
- 1/2 cup dry white wine or low-sodium chicken broth
- 2/3 cup heavy cream
- 3 tablespoons chopped fresh parsley
- Freshly ground pepper
Chicken Patty Pockets
By mschweickert
Directions Heat broiler, with rack in highest position
- For the Minted Yogurt Sauce:
- 1 pound ground dark-meat chicken
- 2 large egg whites, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- 1 tablespoon minced garlic
- 1 teaspoon coarse salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- Pita pockets, for serving
- Lettuce, sliced tomatoes, and cucumbers, for serving
- Minted yogurt sauce (optional, below), for serving
- 1 cup plain yogurt
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon fresh lime juice
- Coarse salt and ground pepper
Baked Rigatoni with Broccoli, Green Olives and Pancetta
By mschweickert
Preheat the oven to 425° and butter a 9-by-13-inch ceramic or glass baking dish
- 2 tablespoons unsalted butter, plus more for greasing
- 1 1/2 pounds plum tomatoes, halved lengthwise
- 3 garlic cloves, crushed
- 2 thyme sprigs
- 1/2 cup torn basil leaves, plus 1 basil sprig
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds broccoli, cut into small florets and stems reserved for another use
- One 4-ounce slice of pancetta, finely diced
- 1 large onion, very finely chopped
- 1 cup pitted green olives, such as Castelvetrano, halved
- 1 pound rigatoni
- 2 cups fresh ricotta cheese
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Bloody Mary Flank Steak
By mschweickert
Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag
- 1 cup vegetable juice (recommended: V-8)
- 1/2 cup vodka
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon crushed garlic
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- 1 tablespoon prepared horseradish
- 4 tablespoons olive oil
- 1-pound flank steak
Salt-Roasted Shrimp with Scampi Dip
By mschweickert
by Tori Ritchie
- 1 4-pound box rock salt
- 16 uncooked unpeeled large shrimp
- 1/3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1/2 cup (1 stick) butter, chilled, diced
- 1 tablespoon chopped fresh Italian parsley
Carolina Pulled-Pork Sandwiches
By mschweickert
Preparation Make dry rub: Mix first 5 ingredients in small bowl to blend
- 3 tablespoons coarsely ground black pepper
- 3 tablespoons (packed) dark brown sugar
- 3 tablespoons paprika
- 2 tablespoons coarse salt
- 1 teaspoon cayenne pepper
- 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon coarse salt
- 2 teaspoons vegetable oil
- 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
- 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
- 12 soft hamburger buns with seeds, split
- Carolina Red Barbecue Sauce
- Tangy Coleslaw
Panko Pork Cutlets with Pineapple Ginger Salsa
By mschweickert
Preparation Stir pineapple cubes, sugar, minced ginger, and 3/4 cup water in medium saucepan over medium-high heat...
- 2 1/2 cups 1/2-inch cubes peeled fresh pineapple
- 2 tablespoons sugar
- 2 teaspoons minced peeled fresh ginger
- 3/4 cup (or more) water
- 2 teaspoons white wine vinegar
- 4 boneless pork loin chops, trimmed
- 2 large eggs
- 1 1/4 cups panko (Japanese breadcrumbs)
- 1 1/2 teaspoons ground cumin
- 1/3 cup (about) all purpose flour
- 3 tablespoons canola oil
Turkey and Quinoa Stuffed Peppers
By mschweickert
Watch how to make this recipe
- 2 cups low-sodium chicken broth
- 1 cup red quinoa
- Extra-virgin olive oil
- 1 pound lean ground turkey
- 1 teaspoon crushed red pepper flakes
- 1 clove minced garlic
- Kosher salt and freshly cracked black pepper
- 1/4 cup white wine
- 2 large red bell peppers
- 2 large green bell peppers
- 2 cups lightly packed stemmed and julienned kale leaves
- 1/4 cup toasted pepitas
- 1 1/2 cups finely ground panko breadcrumbs
- 1/4 cup grated Parmesan
- Roasted Tomatillo Avocado Sauce, recipe follows, for garnish
- Fresh flat-leaf parsley sprigs, for garnish
- 6 medium tomatillos (about 8 ounces), husked
- Olive oil
- Kosher salt and freshly cracked black pepper
- 1 teaspoon ground cumin
- 1 ripe avocado, halved, pitted, peeled and diced
- 1 clove garlic, peeled and minced
- 1/2 jalapeno, coarsely chopped and seeds removed
- 1/2 sweet onion, like Maui or Vidallia, rough chopped
- Juice of 1 lime
- 1 handful fresh cilantro leaves