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Recipes
Slow-Roasted Salmon with Mexican Creamed Corn
By mschweickert
Preheat the oven to 275 degrees F
- 3 tablespoons unsalted butter, at room temperature
- 1 clove garlic, grated
- Zest and juice of 1 lime
- Kosher salt and freshly ground pepper
- Cooking spray
- 1 1/2 pounds skin-on salmon fillet (in one piece), preferably sockeye
- 2 medium shallots, chopped
- 5 small tomatillos (about 8 ounces), husked, rinsed and quartered
- 3 ears corn, kernels cut off (about 4 cups)
- 1 Fresno chile pepper, seeded and chopped
- 1/3 cup Mexican crema or sour cream
- 1/2 cup fresh cilantro, chopped
Chicken, Lemon and Dill with Orzo
By mschweickert
Directions Preheat oven to 400 degrees
- 4 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1 pound orzo
- 2 cups crumbled feta (4 ounces)
- 1/4 cup coarsely chopped fresh dill
- 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup grated Parmesan
Orzo with Everything
By mschweickert
Cook orzo in pot of boiling salted water until just tender but still firm to bite
- 1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
- 1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
- 5 tablespoons extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
- 1 cup finely chopped radicchio (about 1 small head)
- 1/2 cup pine nuts, toasted
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese
- 2 large garlic cloves, minced
Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces mostaccioli or penne pasta
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 1/4 cup white vinegar, plus more if needed
- Freshly ground pepper
- 1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
- 1 10-ounce package grape tomatoes, halved lengthwise
- 1/2 pound smoked gouda cheese, cut into small cubes
- 24 fresh basil leaves, thinly sliced
Sausage and Bean Stew
By mschweickert
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring ...
- 2 tablespoons extra-virgin olive oil
- 1 pound hot and/or sweet Italian sausage, cut into 1-inch pieces
- 6 cloves garlic, chopped
- 2 carrots, chopped
- 1/2 fennel bulb, cored and chopped
- 1/2 onion, chopped
- 1 tablespoon fresh thyme
- Kosher salt and freshly ground pepper
- 1/2 cup panko breadcrumbs
- 1 15 .5-ounce can navy beans (do not drain)
- 1 15 -ounce can cherry tomatoes
Thai Basil Beef with Coconut Rice
By mschweickert
Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan
- 1 14-ounce can unsweetened coconut milk
- 1 stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger
- 1 cup jasmine rice
- 1 /4 cup low-sodium soy sauce
- Juice of 2 limes
- 1 tablespoon sugar
- 2 Persian cucumbers, quartered lengthwise, then halved
- 1 cup packed fresh basil, roughly chopped
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
Warm Ricotta with Roasted Grapes
By mschweickert
PREPARE THE GRAPES Preheat the oven to 425°
- 2 cups red seedless grapes
- 1/2 large shallot, thinly sliced lengthwise
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 pound fresh ricotta cheese
- 2 teaspoons unsalted butter, softened, for greasing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 large egg
- 1 teaspoon thyme leaves, chopped, plus whole thyme leaves for garnish
- 2 teaspoons finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
Italian Marinated Sirloin Steak
By mschweickert
Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each sa...
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, grated
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 2 teaspoons honey
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 2 -pound top sirloin steak (1 1/2 to 2 inches thick)
Spicy Dill Dip
By mschweickert
by Kay Schlozman: Brookline, Massachusetts
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons minced fresh dill or 2 teaspoons dried dillweed
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced green onion
- 1 tablespoon chili sauce
- 1 garlic clove, minced
- 1/2 teaspoon dry mustard
- 1/4 teaspoon Worcestershire sauce
Crab-Filled Mini Phyllo Cups
By mschweickert
Coarsely chop tomatoes and place on paper towels to drain
- 1/4 cup grape tomatoes
- 1/2 cup light mayonnaise
- 2 tsps rice wine vinegar
- 1 tsp dried tarragon
- 1/4 tsp hot pepper sauce
- 1/2 pound fresh crabmeat
- 2 packages prepared mini phyllo cups (30 cups total)