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Recipes
Pomegranate Cosmos
By mschweickert
Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to us...
- 2 cups (16 ounces) good vodka (recommended: Stolichnaya or Finlandia)
- 1 cup (8 ounces) orange liqueur (recommended: Cointreau)
- 1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful)
- 1/2 cup freshly squeezed lime juice (3 limes)
- Lime peel strips, to garnish
Potato Tot Breakfast Casserole
By mschweickert
Preheat oven to 350°F. Heat a large skillet over medium-high
- 1 pound hot or mild breakfast sausage
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 12 large eggs
- 1/2 cup whole milk
- 1 tablespoon hot sauce, such as Cholula
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 32-oz. bag frozen potato tots
- 8 ounces Colby-Jack cheese blend (about 2 cups), divided
- 1 jalapeño, sliced
- Chopped fresh chives
Lemon-Herb Turkey with Lemon-Garlic Gravy
By mschweickert
Recipes & Menus | Recipes Lemon-Herb Turkey with Lemon-Garlic Gravy This gets a delicious lift from lemon in the ...
- 1 large lemon
- 1 small head of garlic
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup chopped fresh Italian parsley
- 3 tablespoons chopped fresh fennel fronds
- 1 cup small shallot, chopped
- 1 tablespoon chopped fresh sage
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 large pinch of powdered saffron or saffron threads
Spaghetti with Italian Sausage and Mixed Greens
By mschweickert
Preparation Whisk oil, lemon juice and garlic in small bowl to blend
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped garlic
- 1 pound Italian sausages
- 1 1/4 5-ounce packages mixed baby lettuces and greens (about 12 cups)
- 1 pound spaghetti
- Dry Monterey Jack cheese or Parmesan cheese, coarsely grated or shaved into strips
Roasted Salmon, Broccoli, and Potatoes With Miso Sauce
By mschweickert
Directions Heat oven to 425° F
- 1 1/2 pounds new potatoes (about 15), halved if large
- 1 bunch broccoli, cut into florets
- 3 tablespoons plus 1 teaspoon canola oil
- kosher salt and black pepper
- 3 tablespoons white miso (soybean paste; found in the refrigerated section of the supermarket)
- 1 tablespoon rice vinegar
- 4 6-ounce pieces salmon fillet
- 1/4 to 1/2 teaspoon crushed red pepper
Herbed Turkey Burger
By mschweickert
This makes the most flavorful turkey burger I've ever had
- 2 tablespoons olive oil
- 1/2 medium red onion, minced
- 4 minced garlic cloves
- 2 lbs ground turkey, preferably from the legs and thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup parsley, loosely packed chopped
- 1 tablespoon rosemary, minced fresh
- 1 tablespoon sage, minced fresh
- 2 teaspoons thyme, chopped fresh
Mustard-Tarragon Chicken Sauté
By mschweickert
Recipes & Menus | Recipes Mustard-Tarragon Chicken Sauté An elegant entrée in about 15 minutes–using ingredie...
- 4 skinless boneless chicken breast halves
- 1 1/2 tablespoons butter
- 1/3 cup finely chopped shallots
- 1/3 cups dry vermouth
- 2 tablespoons whole grain Dijon mustard
- 1/2 cup whipping cream
- 2 1/2 tablespoons chopped fresh tarragon
Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze
By mschweickert
Preparation Prepare barbecue (medium-high heat)
- 3 tablespoons coarse kosher salt
- 1 1/2 tablespoons sugar
- 4 3/4 - to 1-inch-thick pork rib chops
- 1 head of Treviso radicchio
- 1 head of Belgian endive
- 3 tablespoons (about) extra-virgin olive oil
- 3/4 cup balsamic vinegar
- 1 tablespoon butter
- Chopped fresh Italian parsley
Rio Grande Beef Burritos with Creamed Peppers
By mschweickert
Preheat oven to 450°F. Grease 9-inch square baking pan
- 8 ounces skirt or flank steak
- 1 large garlic clove, crushed
- 1/4 teaspoon ground cumin
- 2 1/2 tablespoons olive oil, divided
- 1 1/2 teaspoons fresh lime juice
- 1 large onion, thinly sliced
- 2 fresh Anaheim chiles, roasted, peeled, seeded, cut into thin strips, or canned whole green chiles, seeded, cut into thin strips
- 1 (7-ounce) jar roasted red peppers, drained, cut into thin strips
- 1/2 cup whipping cream
- 1 1/4 cups grated Monterey Jack cheese, divided
- 1/2 teaspoon dried oregano, crumbled
- 4 (8-inch) flour tortillas
Peppermint Buttercrunch
By mschweickert
Line a large rimmed baking sheet with a silicone baking mat or parchment paper
- 1 stick plus 6 tablespoons unsalted butter
- 1 cup sugar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon natural peppermint extract
- 12 ounces bittersweet chocolate, finely chopped
- 1 cup crushed peppermint candies