Mschweickert's profile page
Recipes
Creamy Lemon Orzo with Peas and Shrimp
By mschweickert
We apply the risotto cooking method to pasta instead of rice for an easy, comforting main dish
- 1 tablespoon olive oil
- 1 1/2 cups chopped yellow onion
- 2 tablespoons chopped fresh thyme
- 6 garlic cloves, minced
- 1 cup uncooked orzo
- 1/3 cup dry white wine
- 3 1/2 cups unsalted chicken stock (such as Swanson), divided
- 1/2 teaspoon kosher salt
- 1 cup frozen green peas
- 1 tablespoon grated lemon rind
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 ounce 1/3-less-fat cream cheese
- 1 tablespoon chopped fresh chives
Shrimp and Crab Salad Rolls
By mschweickert
Karen Levin, Cooking Light MAY 2005
- 3 tablespoons chopped green onions
- 3 tablespoons light mayonnaise
- 1 tablespoon prepared horseradish
- 2 teaspoons Dijon mustard
- 1/4 teaspoon hot sauce
- 8 ounces coarsely chopped cooked shrimp (about 1 1/2 cups chopped)
- 8 ounces lump crabmeat, drained and shell pieces removed
- 4 small whole wheat hoagie rolls, split and toasted
- 4 small Boston lettuce leaves
Five-Spice Pork Lo Mein
By mschweickert
Lorrie Corvin, Cooking Light JULY 2005
- 8 ounces uncooked Chinese-style noodles
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons five-spice powder
- 1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
- 1/2 teaspoon salt, divided
- 2 tablespoons toasted peanut oil
- 1/4 cup water
- 1/4 cup hoisin sauce
- 1/2 cup chopped green onions
Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish
By mschweickert
Preparation Whisk first 10 ingredients in medium bowl
- 1/2 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup tequila
- 7 garlic cloves, finely chopped
- 2 teaspoons grated lime peel
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 2 2-pound beef loin tri-tip roasts, trimmed
- Cherry Tomato Relish
Soft-Baked Chocolate Chip Cookies
By mschweickert
Makes 48 Directions Preheat oven to 350 degrees, with racks in upper and lower thirds
- 2 1/2 cups all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup packed dark-brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup light corn syrup
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
Smoked Salmon, Fennel and Goat Cheese Toasts
By mschweickert
Preparation Preheat oven to 350°F
- 8 ounces soft fresh goat cheese
- 1 1/2 tablespoons chopped fresh tarragon
- 1 tablespoon fennel seeds, finely crushed
- 2 teaspoons grated lemon peel
- 1/2 teaspoon coarsely ground black pepper
- 2 1/2 tablespoons olive oil
- 30 thin slices French-bread baguette
- 12 ounces thinly sliced smoked salmon
- Lemon peel strips (for garnish)
- Tarragon sprigs (for garnish)
Pasta with Slow-Cooker Pork Ragu
By mschweickert
1.In a 4- to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt...
- 1 large carrot, chopped
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- kosher salt and black pepper
- 1 14.5-ounce can diced tomatoes
- 1 1/2 pounds boneless pork shoulder or butt, trimmed and cut in half
- 3/4 pound fettuccine
- grated Parmesan, for serving
Orecchiette With Spicy Sausage
By mschweickert
Bring a pot of salted water to a boil
- Kosher salt
- 12 ounces orecchiette pasta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 8 ounces fresh chorizo or other spicy sausage, casings removed
- 2 spring onions (white and light green parts only), thinly sliced, plus more for topping
- 2 cloves garlic, thinly sliced
- 8 ounces cremini mushrooms, sliced
- Freshly ground pepper
- 2 cups cherry tomatoes, halved
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated pecorino or parmesan cheese, plus more for serving
Salmon Tartare
By mschweickert
by The Bon Appétit Test Kitchen
- 1 8-ounce boneless salmon fillet, skinless
- 1/4 cup finely diced, seeded cucumber
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons minced fresh chives
- 1 1/2 teaspoons minced fresh cilantro
- 1 1/2 teaspoons grapeseed or vegetable oil
- 1 1/ teaspoons minced, seeded jalapeño
- 1 1/2 teaspoons minced shallot
- 3/4 teaspoon minced peeled fresh ginger
- 1/4 teaspoon (scant) lime zest
- 1/2 teaspoon Asian sesame oil
- Kosher salt and freshly ground black pepper
- Thick-cut potato or tortilla chips
Warm Blue Cheese Dip with Garlic and Bacon
By mschweickert
Place bacon in a large, deep skillet
- 7 slices bacon
- 2 cloves garlic, peeled and minced
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup half-and-half
- 4 ounces blue cheese, crumbled
- 2 tablespoons chopped fresh chives