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Recipes
Espresso Brownies
By mschweickert
Directions Heat oven to 350° F
- 3/4 cup unsalted butter plus more for pan
- 1/2 cup all-purpose flour, spooned and leveled
- 1/4 cup natural cocoa powder
- 1 teaspoon fine salt
- 1/2 teaspoon baking powder
- 3 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3 large eggs
- 2 tablespoons brewed espresso or extra
- strong brewed coffee, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate, chopped
Blue Cheese Dip
By mschweickert
by Sarah Dickerman
- Kosher salt
- 1 garlic clove, coarsely chopped
- 2 1/2 teaspoon red wine vinegar
- 1 teaspoon finely chopped fresh thyme
- 1/2 pound smoked (or regular) blue cheese, crumbled
- 1 cup sour cream
- 2/3 cup mayonnaise
- Freshly ground black pepper
- Assorted fresh vegetables for dipping (such as baby carrots, green beans, and endive leaves)
Grilled Chicken and Vegetable Orzo Salad
By mschweickert
Step 1 Cook orzo according to package directions, omitting salt and fat
- 6 ounces uncooked whole-wheat orzo (about 1 cup)
- 3 (8-oz.) boneless, skinless chicken breasts
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 ears fresh corn, shucked
- 1 large zucchini, cut lengthwise into quarters
- 1 /2 cup olive oil
- 1 /4 cup fresh lime juice (from 2 limes)
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1 /2 teaspoon honey
- 2 cups baby arugula
- 3 ounces goat cheese, crumbled (about 3/4 cup)
- Nutritional Information
- Calories 473
- Fat 25g
- Satfat 5g
- Unsatfat 18g
- Protein 34g
- Carbohydrate 28g
- Fiber 6g
- Sugars 4g
- Added sugars 0g
- Sodium 549mg
- Calcium 7% DV
- Potassium 14% DV
- How to Make It
- Step 1
- Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water.
- Step 2
- Step 3
- Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini.
- Step 4
Grilled Chicken and Sausage Skewers with Herbed Vinaigrette
By mschweickert
Place sausages in large saucepan
- 8 Italian Sausages, hot or mild,
- 2 cups olive oil
- 2/3 cup fresh lemon juice
- 1/2 cup red wine vinegar
- 6 garlic cloves, minced
- 1/4 cup Dijon mustard
- 1/4 cup herbes de provence
- 1 teaspoon salt
- 1 teaspoon pepper
- 16 boneless,skinless chicken thighs
- 2 lemons, thinly sliced
- 16 bay leaves
Christmas Morning Breakfast Bake
By mschweickert
Directions Butter a 3-quart baking dish with 1 tablespoon butter
- 3 tablespoons unsalted butter
- 6 ounces Canadian bacon, cut into 1/2-inch pieces
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 pound baby spinach (10 cups)
- Coarse salt and ground pepper
- 9 large eggs
- 3 cups whole milk
- 1/2 teaspoon ground nutmeg
- 8 cups 1 1/2-to-2-inch cubes Italian bread (from a 1-pound loaf)
- 6 ounces Gruyere cheese, grated (about 1 1/2 cups)
Magic Lemon Meringue Pie
By mschweickert
Preheat the oven to 350 degrees F
- 1 1/2 cups fine graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice (from about 2 large lemons)
- 1 teaspoon grated lemon zest
- 3 large egg yolks (whites reserved for the meringue)
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
Niçoise Toasts
By mschweickert
by The Bon Appétit Test Kitchen
- 4 large hard-boiled eggs, peeled, coarsely chopped
- 3/4 cup low-fat cottage cheese
- 3 tablespoons olive oil, divided
- 2 tablespoons chopped flat-leaf parsley plus 1 cup leaves
- 2 tablespoons (or more) fresh lemon juice, divided
- 1 tablespoon coarsely chopped capers
- 1 scallion, thinly sliced
- Kosher salt, freshly ground pepper
- 1 cup halved cherry tomatoes
- 1/4 cup quartered pitted mixed olives
- 4 ounces tuna packed in olive oil (preferably pole-caught), drained, broken into pieces
- 4 1/2-inch-thick slices rustic bread
- 1 garlic clove, halved
FAST HOLIDAY TRIFLES
By mschweickert
Cut pound cake crosswise into 1/2 inch-thick-slices
- 1 (16 oz.) frozen pound cake, thawed, crust trimmed
- 12 tbsp. brandy
- 12 tbsp. raspberry jam
- 2 (12 oz.) pkg. frozen raspberries, thawed, or 3 c. fresh
- 1 (5 1/4 oz.) pkg. instant vanilla pudding, prepared according to pkg. instructions
- 1 1/2 c. whipping cream, whipped
- Toasted slivered almonds
- Mint leaves
Cucumber-Lime Agua
By mschweickert
Puree cucumbers, ice, grapes, water, and lime juice along with 10 mint leaves in blender
- 1 pound Persian or English hothouse cucumbers, peeled, cut into 1-inch pieces
- 2 cups ice cubes
- 1 cup green seedless grapes
- 1 cup cold water
- 3 Tbsp fresh lime juice
- 10 large mint leaves plus sprigs for garnish
- Additional ice cubes (for serving)
Shrimp Cakes with Andouille Sausage
By mschweickert
Preparation Coarsely chop shrimp and sausage in processor, using on/off turns
- 1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
- 1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
- 2 tablespoons (1/4 stick) butter
- 1/2 cup minced green bell pepper
- 1/4 cup minced onion
- 1/3 cup mayonnaise
- 1 1/4 cups fresh breadcrumbs made from crustless French bread
- 1 green onion, minced
- 1 tablespoon Dijon mustard