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Recipes
Medallions of Pork with Dried Cherry Sauce
By mschweickert
Preparation Using sharp knife, cut bones from pork chops
- 4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
- 2 tablespoons olive oil
- 2 1/2 cups canned low-salt chicken broth
- 1/3 cup dried cherries (about 2 ounces)
- 1/3 cup balsamic vinegar
Cheese Puffs
By mschweickert
Directions Heat oven to 400° F
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup shredded extra-sharp Cheddar
- 2 tablespoons minced chives or scallions
Beer Margaritas
By mschweickert
Rub lime wedges around rims of 4 margarita glasses
- 1 lime, cut into 8 wedges
- 1/4 cup coarse salt
- 2 (12-ounce) bottles your favorite beer, chilled
- 1/2 cup frozen concentrate limeade, thawed
- 1/2 cup chilled tequila
- Ice cubes
California Crab Wraps
By mschweickert
Michele Powers, Cooking Light JULY 2005
- 1 1/2 cups diced plum tomato (about 3 tomatoes)
- 1/2 cup prechopped red onion
- 1/2 cup diced avocado (about 1/2 avocado)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/4 cups canned lump crabmeat (such as Chicken of the Sea)
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1/4 cup chopped fresh cilantro
- 4 (10-inch) whole wheat flour tortillas
- 4 romaine lettuce leaves, trimmed
Mahogany Beef Stew with Red Wine and Hoisin Sauce
By mschweickert
Recipes & Menus | Recipes Mahogany Beef Stew with Red Wine and Hoisin Sauce Hoisin adds complexity to the flavor ...
- 4 tablespoons olive oil
- 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
- 3 1/2 cups chopped onions
- 2 cups Cabernet Sauvignon
- 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
- 1/2 cup hoisin sauce
- 2 bay leaves
- 1 pound carrots, peeled, cut diagonally into 1-inch lengths
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons chopped fresh italian parsley
- Available at Asian markets and in the Asian foods section of some supermarkets.
Pumpkin Cheesecake with Caramel Swirl
By mschweickert
For Crust: Preheat oven to 350°F
- 1 1/2 cups ground gingersnap cookies
- 1 1/2 cups toasted pecans (about 6 ounces)
- 1/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 1 2/3 cups sugar
- 1 1/2 cups canned solid pack pumpkin
- 9 tablespoons whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 4 large eggs
- 1 tablespoon (about) purchased caramel sauce
- 1 cup sour cream
Risotto with Arugula and Shrimp
By mschweickert
Combine 2 cups whole arugula leaves, parsley and garlic in processor
- 2 cups (packed) whole arugula leaves plus 1/2 cup sliced (about 3 large bunches total)
- 1/2 cup (packed) fresh parsley leaves
- 4 garlic cloves, peeled
- 6 tablespoons olive oil
- 2 teaspoons grated lemon peel
- 3 cups canned low-salt chicken broth
- 3 cups bottled clam juice
- 2 tablespoons (1/4 stick) butter
- 3/4 cup chopped onion
- 2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1 1/2 pounds uncooked medium shrimp, peeled, deveined
Maple-Brined Pork Tenderloin
By mschweickert
1. In a medium saucepan, toast the 1 teaspoon of black peppercorns with the cloves, allspice and juniper over moder...
- 1 teaspoon whole black peppercorns, plus freshly ground black pepper, for seasoning
- 6 whole cloves
- 4 allspice berries
- 3 juniper berries
- 1/3 cup kosher salt, plus more for seasoning
- 2 cups apple cider
- 1/2 cup pure Grade A dark amber maple syrup
- 1/3 cup maple sugar (See Note)
- 6 garlic cloves, peeled
- 6 thyme sprigs
- Four 1 1/4-pound pork tenderloins
- 1/4 cup canola oil
Mexican Tortilla Casserole
By mschweickert
Directions In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil
- 2 tablespoons olive oil
- 2 cups diced fresh tomatoes (about 3 to 5)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
- Kosher salt
- 1 15 -ounce can pinto beans, drained and rinsed
- 1 15 -ounce can kidney beans, drained and rinsed
- 1 16 -ounce jar salsa verde
- 10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
- 2 cups cooked rice (from 2/3 cup dry)
- 1 11 -ounce can corn kernels, drained
- 1 pound grated cheddar-jack cheese
- 1 1/2 cups red enchilada sauce
- Sour cream and cilantro, for serving
Tomato and Watermelon Salad
By mschweickert
Directions In a bowl, whisk together the balsamic, lemon juice, and olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
- 1 pint cherry tomatoes, stemmed, washed and dried
- 1 tablespoon chopped tarragon leaves
- 4 strawberries, hulled, washed and cut into very small pieces
- Maldon sea salt
- Freshly ground black pepper
- 1 to 2 teaspoons superfine (or granulated) sugar
- 6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes