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Recipes
Cali-Schetta
By mschweickert
I had a couple of avocados to use up and I love bruschetta, so I came up with this unique combination of flavors to...
- 1 baguette
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves
- 2 medium tomatoes, chopped
- 1 large avocado, pitted & chopped
- 1/2 onion, minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Beef and Sausage Kebabs With Salsa and Chimichurri
By mschweickert
Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a larg...
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 teaspoon red wine vinegar
- 1 tablespoon hot paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon packed brown sugar
- 2 cloves garlic, minced
- Kosher salt
- 1 1/2 pounds beef tri-tip
- 1 pound fresh sausage links
- 1 large tomato, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 cup finely chopped onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground pepper
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 3/4 cup extra-virgin olive oil
- 2 cloves garlic
- 2 to 3 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
Creamy Potato Salad
By mschweickert
Step 1 Preheat oven to 425°F
- 1 1/4 cups chopped red onion
- 3 /4 cup chopped multicolored mini bell peppers
- 4 teaspoons olive oil
- 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch cubes
- 3 large eggs
- 2 /3 cup olive oil mayonnaise
- 1 /4 cup plain whole-milk Greek yogurt
- 1 tablespoon grainy or traditional Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 /4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh dill
- 5 /8 teaspoon kosher salt
- 1 /2 teaspoon ground black pepper
- Nutritional Information
- Calories 258
- Fat 19g
- Satfat 3g
- Unsatfat 16g
- Protein 5g
- Carbohydrate 17g
- Fiber 3g
- Sugars 3g
- Added sugars 0g
- Sodium 344mg
- Calcium 3% DV
- Potassium 2% DV
- How to Make It
- Step 1
- Preheat oven to 425°F. Combine onion, bell peppers, and oil on a baking sheet. Bake at 425°F until tender and lightly charred, about 15 minutes.
- Step 2
- Step 3
- Combine mayonnaise, yogurt, mustard, juice, parsley, dill, salt, and pepper in a medium bowl. Peel cooked eggs and chop. Add eggs, potatoes, and onion mixture to mayonnaise mixture; stir gently to combine. Serve immediately, or chill before serving.
Thai-Style Steak Salad
By mschweickert
Directions 1. Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar...
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons vegetable oil
- 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
- Coarse salt and ground pepper
- 1/2 pound carrots (3 to 4 medium)
- 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
- 1/2 cup fresh mint leaves
- 1 cup fresh bean sprouts (optional)
- 1/3 cup salted peanuts, chopped (optional)
Bow Ties with Tuna
By mschweickert
Bring a large pot of salted water to a boil
- 12 ounces bowtie pasta
- 2 garlic cloves, chopped
- 1 jar (24 ounces) roasted red peppers, drained and chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon capers
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning
- 1/2 cup tomato juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cans (6 ounces each) albacore tuna packed in water, drained
Lemon-Lime Macaroon Bars
By mschweickert
Preparation 1. Preheat oven to 350°
- CRUST
- 2 cups sweetened flaked coconut, toasted*
- 1 1/2 cups flour
- 3/4 cup powdered sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 cup cold butter, cut into chunks
- FILLING
- 1/4 cup flour
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons lime zest
- 2 teaspoons lemon zest
- 1/4 cup lime juice
- 1/4 cup lemon juice
- Powdered sugar (optional)
Rustic Italian Braised Short Ribs
By mschweickert
Instructions 1.Place the chopped onion, garlic, tomato paste, olive oil, oregano and red pepper flakes in a microwa...
- For the polenta:
- 2 cups chopped onions
- 10 garlic cloves, sliced thin
- 3 Tbsp. tomato paste
- 1 Tbsp. olive oil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1 (28 oz.) can whole peeled tomatoes, drained
- 4 ( 10 oz.) boneless beef short ribs
- salt and pepper to taste
- 1/4 cup chopped fresh basil
- 2 cups water
- 2 cups milk
- 1 cup instant polenta
- 3/4 cup grated Parmesan cheese
- salt and pepper
Smoky Bloody Marys
By mschweickert
Directions Cook the bacon in a large skillet over medium heat, turning occasionally, until golden brown and crisp,...
- 6 slices peppered bacon
- 3 1/4 cups tomato juice
- 1 1/4 cups bacon-flavored vodka (or regular vodka)
- 1/3 cup fresh lemon juice (from about 3 lemons)
- 1 tablespoon horseradish
- 2 teaspoons chipotle hot sauce
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon celery salt
- Freshly ground pepper
- 6 stalks celery with leaves
Pork and Snap Pea Kebabs with Ginger-Hoisin Glaze
By mschweickert
Directions 1. Heat a grill to medium
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece)
- 1 tablespoon rice vinegar
- 1 pork tenderloin (about 3/4 pound), cut into 3/4-inch slices
- 5 scallions, cut into 2-inch pieces
- 1/2 pound snap peas, trimmed
Baked Couscous with Summer Squash and Herbs
By mschweickert
Joanne Weir, Cooking Light JULY 2005
- 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
- 3/4 cup uncooked couscous
- Cooking spray
- 2 cups sliced yellow squash (about 2 small)
- 1/2 cup sliced green onions
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 garlic clove, minced
- 1/4 cup (1 ounce) shredded fontina cheese
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1/4 cup egg substitute
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper