Mschweickert's profile page
Recipes
Creamy Chicken and Rice
By mschweickert
1. Preheat oven to 375 degrees
- 3 tablespoons olive oil, divided
- 4 cups sliced mixed mushrooms (10 ounces)
- 2 shallots, minced
- Salt and pepper
- 2 tablespoons all-purpose flour
- 2 1/4 cups chicken broth
- 4 cups shredded chicken, from a small rotisserie chicken
- 2 cups cooked rice (white or brown)
- 1/2 cup frozen peas
- 1/2 cup fresh parsley, chopped
- 1/2 cup reduced-fat sour cream
- 1 cup fresh breadcrumbs
Coconut Chicken Soup
By mschweickert
Combine first 8 ingredients in large saucepan
- 2 14-ounce cans light unsweetened coconut milk*
- 3 cups canned chicken broth
- 2 cups thinly sliced mushrooms
- 6 tablespoons finely chopped lemongrass*
- 1/4 cup fish sauce (nam pla)*
- 2 tablespoons minced fresh ginger
- 1 serrano chili, sliced into rounds
- 2 teaspoons chili-garlic sauce*
- 8 skinless boneless chicken thighs, thinly sliced
- 1/2 cup thinly sliced green onions
- 1/4 cup thinly sliced basil
- 3 tablespoons fresh lime juice
- Available at Asian markets and many supermarkets across the country.
Khalil's Turkey and White-Bean Chili
By mschweickert
Directions In a large Dutch oven or other heavy pot, heat oil over medium-high
- 3 tablespoons vegetable oil
- 1 large white onion, chopped
- 3 garlic cloves, minced
- 1 to 2 serrano chiles, seeded and minced
- 4 teaspoons chopped fresh rosemary leaves
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1/4 teaspoon cayenne pepper
- Coarse salt
- 1 pound ground white-meat turkey or chicken
- 5 cups low-sodium chicken broth
- 1 can (15.5 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) white hominy, rinsed and drained
- 3 tablespoons cornmeal
Bacon Bread Pudding
By mschweickert
Heat oven to 350. In a skillet over medium heat, cook bacon 5 to 7 minutes, until crispy
- 6 oz bacon, diced
- 4 eggs
- 2 cups milk
- 6 oz white cheddar (1 1/2cups)
- 1/2 cup sliced scallions
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 loaf brioche or challah bread (1 lb) cubed into 1-inch pieces
Caramelized Onion Dip
By mschweickert
Directions Melt the butter in a large skillet over medium-low heat
- 2 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- kosher salt and black pepper
- 1 8-ounce bar cream cheese, at room temperature
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
- thick-cut potato and vegetable chips, for serving
Eggplant Marinara Flatbread
By mschweickert
by The Bon Appétit Test Kitchen
- 4 tablespoons (about) olive oil, divided
- 6 1/3 - to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
- 1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
- 1 1/4 cups purchased fresh marinara sauce
- 2 ounces soft fresh goat cheese
- 1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)
- 1 cup coarsely grated mozzarella cheese (about 4 ounces)
Teriyaki Salmon Quinoa Bowls
By mschweickert
Cook the quinoa as the label directs
- 1 cup tricolor quinoa
- 1/3 cup plus 2 tablespoons soy sauce
- 1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey
- 4 cloves garlic, grated
- 1 tablespoon minced peeled fresh ginger
- 2 tablespoons honey
- 1 1/2 pounds skinless salmon, cut into 1 1/2-inch pieces
- 2 scallions (white and light green parts only), sliced, plus more for topping
- 3 tablespoons vegetable oil
- 3 heads baby bok choy (about 1 pound), trimmed and chopped
- 6 ounces shiitake mushroom caps, thinly sliced
- Grated zest of 1/2 lemon, plus wedges for serving
Seared Salmon Noodles With Scallions
By mschweickert
Cook the noodles according to the package directions; drain and rinse
- 12 ounces udon noodles, uncooked
- 1/4 cup rice wine vinegar
- 1 1/2 tablespoons sesame oil
- 1/4 cup plus 2 teaspoons canola
- 6 ounces snow peas, thinly sliced (about 2 1/4 cups)
- 2 carrots, thinly sliced
- 1 1/4 pounds skinless salmon fillet, cut into 4 equal portions
- 1/2 teaspoon kosher salt
- 1/2 cup roughly chopped roasted, salted peanuts
- 1/4 cup thinly sliced scallions
White Bean Dip With Oregano and Parmesan Cheese
By mschweickert
Try a new appetizer to serve to your guests! Made with cannellini beans, this recipe should suite the health consci...
- 1 (15 ounce) can cannellini, drained (white kidney beans)
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons parmesan cheese, freshly grated
- 2 teaspoons fresh oregano, chopped
- 1 garlic clove, chopped
- breadstick
- assorted fresh vegetable (such as carrots and Belgian endive, and blanched broccoli florets and asparagus)
Agave Margarita
By mschweickert
Recipes & Menus | recipes Agave Margarita This triple sec-free recipe was inspired by one from Tommy's Mexican Re...
- Kosher salt
- 2 lime slices or wedges
- 1/4 cup tequila blanco
- 2 tablespoons agave syrup (nectar)
- 2 tablespoons fresh lime juice