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Recipes
Mediterranean Mixed Grill
By mschweickert
Preheat a grill to medium high
- 1 1/4 cups nonfat plain Greek yogurt
- 1 clove garlic, finely grated
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons dried oregano
- 8 bone-in chicken thighs, skin removed
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 large eggplant, quartered lengthwise
- 1 teaspoon smoked paprika
- 8 baguette slices
- 3 medium tomatoes, quartered
Chicken Paprikash
By mschweickert
Bring a pot of salted water to a boil
- Kosher salt
- 6 slices bacon, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons paprika
- 1/2 teaspoon dried marjoram
- 1 1/2 pounds skinless, boneless chicken thighs, cut in half
- 2 cups low-sodium chicken broth
- 8 ounces egg noodles
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Banh Mi Burgers
By mschweickert
Step 1 Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high
- 1 /2 cup rice vinegar
- 1 /2 cup water
- 1 /4 cup granulated sugar
- 1 cup shaved English cucumber
- 1 cup matchstick-cut carrots
- 6 tablespoons canola mayonnaise
- 2 tablespoons Sriracha chili sauce
- 1 tablespoon fresh lime juice
- 1 pound 93% lean ground beef
- 2 tablespoons olive oil
- 2 teaspoons grated garlic
- 1 teaspoon grated peeled fresh ginger
- 3 /4 teaspoon black pepper
- Cooking spray
- 4 whole-grain hamburger buns, split and toasted
- 1 1/2 cups loosely packed cilantro sprigs
- 2 serrano chiles, thinly sliced
- Nutritional Information
- Calories 407
- Fat 20g
- Satfat 3g
- Unsatfat 15g
- Protein 27g
- Carbohydrate 32g
- Fiber 5g
- Sugars 9g
- Added sugars 3g
- Sodium 623mg
- Calcium 7% DV
- Potassium 9% DV
- How to Make It
- Step 1
- Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.
- Step 2
- Stir together mayonnaise, Sriracha, and lime juice; set aside.
- Step 3
- Step 4
- Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.
Queso Fundido with Roasted Poblano Vinaigrette
By mschweickert
Make the vinaigrette: Preheat the oven to 425 degrees F
- For the vinaigrette:
- 2 poblano chile peppers
- 1 tablespoon red wine vinegar
- 1 large clove garlic, chopped
- 1 teaspoon honey
- 1/4 cup canola oil
- Kosher salt and freshly ground pepper
- For the queso fundido:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces monterey jack cheese, grated (about 3 cups)
- Kosher salt and freshly ground pepper
- 8 ounces goat cheese, sliced into 8 rounds
- 2 tablespoons chopped fresh cilantro
- Multicolored tortilla chips, for serving
Eggplant Parmesan Rollatini
By mschweickert
Directions Heat oven to 450° F
- 4 tablespoons olive oil
- 2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
- kosher salt and black pepper
- 1 1/2 cups marinara sauce
- 2 large eggs
- 1 15-ounce container ricotta
- 2 teaspoons dried oregano
- 2 cups grated mozzarella (8 ounces)
- 1/2 cup grated Parmesan (1 1/2 ounces)
Barbecued Turkey with Maple-Mustard Glaze
By mschweickert
Preparation Make turkey: Combine first 8 ingredients in very large pot
- 6 quarts water
- 2 large onions, quartered
- 1 cup coarse salt
- 1 cup chopped fresh ginger
- 3/4 cup (packed) golden brown sugar
- 4 large bay leaves
- 4 whole star anise
- 12 whole black peppercorns, crushed
- 1 13- to 14-pound turkey, giblets discarded
- 4 cups hickory smoke chips, soaked in water 30 minutes, drained
- Disposable 9x6 1/4x1-inch aluminum broiler pans
- 2 large oranges, cut into wedges
- 1/4 cup olive oil
- 2 tablespoons oriental sesame oil
- 3/4 cup pure maple syrup
- 1/2 cup dry white wine
- 1/3 cup Dijon mustard
- 2 tablespoons (1/4 stick) butter
- Serve accompanied by Winter Fruit Chutney
Coriander-Crusted Pork Tenderloin with Roasted Potatoes
By mschweickert
Step 1 Preheat oven to 475°F
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon kosher salt, divided
- 1 tablespoon Dijon mustard
- 1 (1-lb.) pork tenderloin, trimmed
- 3 tablespoons olive oil, divided
- 1 pound refrigerated potato wedges (such as Simply Potatoes)
- 1 /2 cup plain whole-milk yogurt (not Greek-style)
- 2 tablespoons chopped fresh cilantro
- 1 /2 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
- Nutritional Information
- Calories 342
- Fat 15g
- Satfat 3g
- Unsat 10g
- Protein 26g
- Carbohydrates 22g
- Fiber 3g
- Sugars 3g
- Added sugars 0g
- Sodium 683mg
- Calcium 8% DV
- Potassium 24% DV
- How to Make It
- Step 1
- Preheat oven to 475°F.
- Step 2
- Crush peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.
- Step 3
- Step 4
- Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes.
Pumpkin Bread Pudding with Caramel Sauce
By mschweickert
For bread pudding: Preheat oven to 350°F
- 2 cups half and half
- 1 15-ounce can pure pumpkin
- 1 cup (packed) plus 2 tablespoons dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 10 cups 1/2-inch cubes egg bread (about 10-ounces)
- 1/2 cup golden raisins
- 1 1/4 cups (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- Powdered sugar
Geoffrey Zakarian's French Onion Soup with Braised Short Ribs
By mschweickert
Braise the short ribs: Preheat the oven to 325 degrees F
- 2 pounds bone-in beef short ribs
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- 2 tablespoons canola oil
- 1 carrot, chopped
- 1 medium yellow onion, chopped
- 1 leek, chopped
- 4 sprigs thyme, plus 1 tablespoon thyme leaves
- 1 bay leaf
- 1 head garlic, halved crosswise
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 6 cups low-sodium beef stock
- 1 stick unsalted butter
- 6 Spanish onions, thinly sliced
- 3/4 cup dry sherry
- 1 tablespoon sherry vinegar
- 12 slices sourdough bread, toasted
- 12 slices high-quality gruyere cheese (about 6 ounces)
- Chopped fresh chives, for topping
Baked Salmon with Cranberry-Thyme Crust
By mschweickert
Preparation Preheat oven to 375°F
- 4 6- to 7-ounce salmon fillets
- 3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
- 1/4 cup dried cranberries, chopped
- 1/4 cup chopped green onion
- 3 tablespoons butter, melted
- 2 tablespoons chopped fresh thyme
- 2 teaspoons grated lemon peel