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Recipes
Calypso Shrimp Skewers
By mschweickert
You'll enjoy these succulent and delicious shrimp at your next party
- 1/3 cup honey
- 1 teaspoon fresh ginger
- 2/3 cup shredded coconut
- 2/3 cup finely chopped peanuts
- 12 ounces medium shrimp, peeled and deveined
- 3 ounces thinly sliced prosciutto
- 7 ounces creme fraiche
- 1 teaspoon finely shredded lime peel
- lime juice
Butternut Squash and Kale Strata with Multigrain Bread
By mschweickert
1. Preheat the oven to 425° and butter a 9-by-13-inch baking dish
- 2 1/2 tablespoons unsalted butter, plus more for greasing
- 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 medium onions, thinly sliced, plus 1/2 small onion, finely chopped
- 3/4 pound kale, ribs discarded and leaves chopped
- 2 garlic cloves, minced
- Pinch of crushed red pepper
- 2 teaspoons finely chopped thyme
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1 cup heavy cream
- 1/2 cup crème fraîche
- 1 teaspoon sugar
- 8 large eggs
- One 3/4-pound multigrain baguette, cut into 1-inch pieces
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
Herb-Rubbed Pork Tenderloin With Potatoes and Lemony Asparagus
By mschweickert
Directions Heat oven to 450° F
- 1 1/2 pounds new potatoes (about 15), halved, or quartered if large
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 pork tenderloin (about 1 1/4 pounds)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh thyme leaves
- 1 bunch asparagus (about 1 pound), trimmed
- 1 lemon, sliced
Cucumber Cups With Creamy Salmon Whip
By mschweickert
Process the cottage cheese and milk in a food processor until smooth
- 1/2 cup low-fat cottage cheese
- 1 tablespoon nonfat or 1% milk
- 4 scallions, white parts only, sliced
- 4 ounces thinly sliced smoked salmon
- 1/4 cup whipped cream cheese
- 1 tablespoon fresh lemon juice
- Freshly ground white pepper
- 2 large English cucumbers
- 1 tablespoon chopped fresh chives
Pumpkin Queso Fundido
By mschweickert
1. Preheat the oven to 375 degrees F
- 1 2-to-3-pound sugar pumpkin
- 8 ounces dried chorizo, diced
- 1 jalapeno pepper (remove seeds for less heat), chopped
- 1 4-ounce can chopped green chiles
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 2 cups shredded mozzarella or Oaxaca cheese
- 1 cup shredded monterey jack cheese
- Chopped fresh cilantro, for topping
- Tortilla chips, for serving
Chicken Parm Mac
By mschweickert
Heat oven to 425. Place cutlets on a baking sheet
- 1 12 oz pkg baked breaded Italian-style chicken breast cutlets
- 1 pound ziti
- 3 Tbsp unsalted butter
- 2 cloves garlic, chopped
- 3 Tbsp all-purpose flour
- 2 cups milk
- 1 pkg (7 oz) 2 % Italian Cheese Blend
- 1/2 cup shredded parmesan
- 1 can (14 1/2 oz) diced tomatoes with Italian seasoning, drained
- 1 cup jarred marinara
Greek-Style Picnic Salad
By mschweickert
Katherine Andrews, Cooking Light JUNE 2005
- 2 cups uncooked white rice
- 1 cup boiling water
- 3/4 cup sun-dried tomatoes, packed without oil
- 1 1/2 tablespoons olive oil, divided
- 8 cups bagged prewashed spinach (about 8 ounces)
- 2 garlic cloves, minced
- 2 cups (8 ounces) reduced-fat feta cheese, crumbled
- 1/4 cup chopped pitted kalamata olives
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons pine nuts, toasted
- 10 lemon wedges (optional)
Chicken Tetrazzini
By mschweickert
Step 1 Bring a large pot of water to boil over high
- 8 ounces uncooked whole-wheat thin spaghetti
- 1 1/2 teaspoons canola oil
- 1 /2 cup chopped yellow onion
- 1 /2 cup chopped celery
- 8 ounces sliced fresh cremini mushrooms (about 2 cups)
- 1 tablespoon sherry
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup unsalted chicken broth
- 3 ounces Parmesan cheese, grated (about 3/4 cup), divided
- 3 ounces 1/3-less-fat cream cheese (about 6 Tbsp.)
- 3 /4 teaspoon kosher salt
- 2 cups shredded rotisserie chicken breast (about 10 oz.)
- 1 /2 cup panko (Japanese breadcrumbs)
- Chopped fresh flat-leaf parsley
- Nutritional Information
- Calories 337
- Fat 12g
- Satfat 6g
- Unsatfat 4g
- Protein 20g
- Carbohydrate 39g
- Fiber 4g
- Sugars 3g
- Added sugars 0g
- Sodium 615mg
- Calcium 16% DV
- Potassium 10% DV
- How to Make It
- Step 1
- Bring a large pot of water to boil over high. Add pasta; reduce heat to medium-low, and cook until noodles are al dente, 8 to 9 minutes.
- Step 2
- Step 3
- Step 4
- Preheat broiler to high. Transfer pasta mixture to a deep 3-quart baking dish. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Remove from oven; garnish with parsley.
Lemon Dill Baked Orzo with Gruyère
By mschweickert
Preheat oven to 400°F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zes...
- 1 tablespoon freshly grated lemon zest
- 1/2 cup finely chopped shallot
- 1/2 cup finely chopped celery
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 pound orzo (rice-shaped pasta)
- 1/4 cup minced fresh dill
- 2 cups coarsely grated Gruyère cheese (about 6 ounces)
Thai Noodle-Steak Salad
By mschweickert
Directions Heat a grill to medium high
- 1/2 8 -ounce package rice vermicelli noodles
- 1/4 cup lime juice (from about 3 limes)
- 2 tablespoons sugar
- 2 teaspoons sambal oelek (Asian chile sauce)
- 1 teaspoon fish sauce
- 1 English cucumber, halved lengthwise and thinly sliced
- 1 red onion, thinly sliced
- 4 cups cubed watermelon
- Kosher salt and freshly ground pepper
- 1 1/2 pounds skirt steak, cut into 4 pieces
- Vegetable oil, for brushing
- 1/2 cup fresh cilantro