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Recipes
Brined Pork Chops with Apples
By mschweickert
Preparation For brine: Combine first 7 ingredients in large bowl
- 4 cups apple cider
- 3 1/2 cups water
- 1/2 cup salt
- 1/2 cup (packed) golden brown sugar
- 3 tablespoons coarsely ground black pepper
- 2 teaspoons dried rubbed sage
- 1 teaspoon ground cinnamon
- 4 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fat
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
- 3/4 cup canned low-salt chicken broth
- 1/2 cup apple cider
- 1/4 cup Calvados or apple brandy
- 2 tablespoons raisins
- 1/2 teaspoon ground ginger
- 1/3 cup whipping cream
- 1 tablespoon Dijon mustard
Chicken, Spinach, and Noodle Casserole
By mschweickert
Directions Heat oven to 400° F
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup sour cream
- kosher salt and black pepper
- 12 ounces egg noodles
- 4 slices sandwich bread
- 2 cups shredded cooked chicken or rotisserie chicken
- 5 ounces baby spinach, chopped
- 2 teaspoons dried thyme
Exra Cheesy Mac 'N' Cheese
By mschweickert
Heat 1 tablespoon butter in a medium skillet over medium-high heat
- 6 tablespoons unsalted butter
- 2 shallots, minced
- 3/4 cup breadcrumbs
- 1 tablespoon ancho chile power
- 2 teaspoons chopped fresh thyme
- Kosher salt
- 1 pound mini elbow macaroni
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 2 cups shredded mild manchego cheese
- Freshly ground pepper
Gorgonzola and Gingered Pear Quesadillas
By mschweickert
•Peel, halve and core pears
- 4 ripe pears, preferably Bosc
- Juice of 1 lime
- 1 tablespoon minced ginger
- 8 ounces Gorgonzola cheese, crumbled
- 8 large flour tortillas
- 8 thin slices ham or prosciutto
- Canola oil
Tomato-Avocado Toasts
By mschweickert
Directions Preheat oven to 350 degrees
- 1 small baguette (5 ounces)
- 2 tablespoons olive oil
- 1 ripe avocado
- 1 teaspoon fresh lemon juice
- Coarse salt and ground pepper
- 1 pint grape tomatoes, quartered
Whole Wheat Pasta with Sausage, Leeks, and Fontina
By mschweickert
Lidia Bastianich, Felidia, Becco, Esca, New York City; Lidia's Kansas City; Lidia's Pittsburgh, La Cucina di Lidia
- 6 quarts water
- 2 1/2 teaspoons salt, divided
- 1 pound uncooked whole wheat penne or rigatoni
- 1 tablespoon olive oil
- 1 (4-ounce) link sweet Italian sausage
- 2 cups chopped leek
- 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
- 1 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) shredded fontina cheese
Chicken Potpie With Cheddar Crust
By mschweickert
Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine salt
- Freshly ground pepper
- 1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 6 tablespoons cold vegetable shortening
- 1 3 1/2-to-4-pound roasted or rotisserie chicken
- 3 cups low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1 onion, chopped
- 5 teaspoons chopped fresh thyme
- 6 stalks celery, chopped
- 6 carrots, chopped
- Kosher salt
- 1/2 pound shiitake mushrooms, stems removed, caps sliced
- 1/2 pound cremini mushrooms, sliced
- 7 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2/3 cup heavy cream, plus more for brushing
- 1/2 cup chopped fresh parsley
- Freshly ground pepper
Braised Beef with Sun-Dried Tomatoes and White Beans
By mschweickert
Directions 1.Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat
- 2 tablespoons olive oil
- 1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
- kosher salt and black pepper
- 2 medium onions, cut into 1/2-inch wedges
- 4 cups low-sodium chicken broth
- 1 cup sun-dried tomatoes, halved (about 4 ounces)
- 8 sprigs fresh thyme, plus leaves for serving
- 2 15.5-ounce cans white beans, rinsed
Savory Parmesan Shortbread Rounds
By mschweickert
Andrew Schloss
- 1 3/4 cups all purpose flour
- 3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
- 1 teaspoon coarse kosher salt
- 1/2 small garlic clove, minced
- Pinch of cayenne pepper
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Mini Cherry Pepper Quiches - Recipe.com
By mschweickert
Stuffed red mini peppers make these appetizers pop on your party tray
- 24 fresh red mild cherry peppers (about 2 cups) see savings
- 1 egg, slightly beaten see savings
- 1/2 cup whipping cream see savings
- 1/4 cup finely chopped fresh mushrooms see savings
- 1 green onion, finely chopped (2 Tbsp.) see savings
- 1/2 teaspoon Dijon-style mustard see savings
- 1/4 teaspoon salt see savings
- 1/8 teaspoon pepper see savings
- 1/3 cup shredded Swiss cheese see savings