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Recipes
Chicken Cacciatore with Crisp Polenta
By mschweickert
Directions In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high
- 3 tablespoons olive oil
- 8 skinless chicken thighs (about 3 pounds total)
- Coarse salt and ground pepper
- 10 ounces white mushrooms, trimmed and quartered
- 1/4 cup all-purpose flour
- 1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 medium onions, each cut into 8 wedges
- 4 garlic cloves, sliced
- 1/3 cup pitted green olives, halved
- 1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds
Skillet Chicken and Raviloi
By mschweickert
Directions Bring a pot of salted water to a boil
- Kosher salt
- 1 9-ounce package small cheese ravioli
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
- Freshly ground pepper
- 8 ounces white mushrooms, halved
- 1 cup halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- 2 tablespoons red wine vinegar
- 1/3 cup low-sodium chicken broth
- 2 tablespoons grated parmesan cheese
- 1/4 cup chopped fresh parsley, basil or a combination
Baby Bell Peppers With Feta and Mint
By mschweickert
Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; ...
Marinated Mushrooms
By mschweickert
Preparation Heat oil in heavy large skillet over medium-low heat
- 1/2 cup olive oil
- 4 large garlic cloves, halved lengthwise
- 2 pounds small mushrooms, stems trimmed
- 1/2 cup chopped fresh Italian parsley
- 1 1/2 cups dry white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons plus 2 teaspoons red wine vinegar
- 6 whole cloves
- 2 bay leaves
Sausage Sliders With Spinach and Peppers
By mschweickert
Directions Heat broiler. Heat the oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- kosher salt and black pepper
- 1 bell pepper, thinly sliced
- 1 bunch spinach, thick stems removed (about 4 cups)
- 1 pound sweet Italian sausage
- 12 small rolls, split
Chicken with Cranberry-Mustard Sauce
By mschweickert
Doris Murphy, Pompano Beach, FL
- 4 large skinless boneless chicken breast halves
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon dry mustard
- 1 1/2 cups low-salt chicken broth
- 3/4 cup frozen concentrated cranberry juice cocktail, thawed
- 1/4 cup dried cranberries
Cranberry-Apple Compote
By mschweickert
Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan
- 2 cups apple cider
- 6 tablespoons light corn syrup
- 2 tablespoons (packed) golden brown sugar
- 8 tablespoons (1 stick) unsalted butter
- 3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
- 2 cups cranberries (fresh or frozen)
- 1/2 cup plus 1 tablespoon (about) sugar
Campanelle with Mushrooms and Kale
By mschweickert
1. Bring a large pot of lightly salted water to a boil
- 1 pound campanelle (such as Barilla)
- 6 tablespoons unsalted butter
- 1 1/2 pounds mixed mushrooms (such as shiitake, cremini and button), sliced
- 1 large shallot, finely diced
- 12 ounces fresh kale (1 large bunch), stems removed and thinly sliced (about 12 cups)
- 3 tablespoons all-purpose flour
- 3 cups 1% milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
Molten Chocolate Cakes
By mschweickert
Generously butter four 3/4-cup soufflé dishes or custard cups
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon brandy
- 2 large eggs
- 2 large egg yolks
- 5 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons instant espresso powder or instant coffee powder
- Large pinch of salt
- 1 tablespoon all-purpose flour
- 1/2 cup chilled whipping cream
Spiedini di Mozzarella
By mschweickert
Culinary Institute of America, St
- 3/4 About 3/4 pound sourdough or other country-style bread (5-in.-wide loaf)
- 1/4 cup (1/8 lb.) butter or margarine, at room temperature
- 3/4 to 1 pound fresh mozzarella cheese (about 3 1/2 in. wide)
- 16 fresh rosemary sprigs (about 5 in. long)
- Salt and pepper