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Recipes
Chopped Greek Salad
By mschweickert
Directions In a large bowl, whisk together lemon juice and oil
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 cups coarsely chopped romaine lettuce
- 1 cup grape tomatoes, halved
- 1 medium cucumber, peeled, seeded, and diced large
- 1 small green bell pepper, diced large
- 1 small red onion, diced medium (optional)
- 1/2 cup pitted Kalamata olives, roughly chopped
- 3 ounces feta, diced medium
Peanut Noodle Bowls with Chicken
By mschweickert
Put the noodles in a large bowl and cover with boiling water; let stand 10 minutes
- 6 to 8 ounces cellophane noodles
- 1/4 cup creamy peanut butter
- 2 tablespoons fish sauce
- Juice of 2 limes
- 1 2-inch piece fresh ginger, peeled and sliced
- 2 cups chopped rotisserie chicken (skin removed)
- 1/2 English cucumber, thinly sliced
- 2 medium carrots, grated
- 2 cups pea shoots or sprouts, cut into 2-inch pieces
- 1 red jalapeno or Fresno chile pepper, thinly sliced (remove seeds for less heat)
- 1 cup chopped fresh cilantro, mint and/or basil
Chicken and Sausage Gumbo
By mschweickert
Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes
- 2/3 cup canola oil
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 cup finely chopped onion, plus 2 cups roughly chopped
- 1 cup low-sodium chicken broth
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 pound smoked sausage, sliced
- 8 ounces tasso ham or andouille sausage, diced
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 3 to 4 scallions, chopped
- Cooked white rice, for serving (optional)
Steak Salad with Tomato Vinaigrette
By mschweickert
Make the steak: Preheat a grill to medium
- 2 teaspoons chili powder
- 2 teaspoons packed light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 boneless New York strip steaks (about 1 inch thick; 1 1/4 pounds total)
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil, for brushing
- 1 red onion, sliced into 1/2-inch rounds
- 1/2 cup cherry tomatoes
- Juice of 3 limes
- 2 teaspoons adobo sauce (from a can of chipotle chile peppers)
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 small heads Boston lettuce, leaves torn
- 1 avocado, diced
- 1 1/2 pounds assorted heirloom tomatoes, cut into chunks
- 1/2 small jicama, peeled and julienned 1 cup crumbled queso fresco cheese
- 1/2 cup fresh cilantro
Wheat Berry Salad with Tuscan Kale and Butternut Squash
By mschweickert
Preheat the oven to 400°
- 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups)
- 6 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
- 2 cups whole einka or other wheat berries
- 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
- 2 tablespoons sherry vinegar
- 1/2 cup minced shallots
- 1 tablespoon finely chopped sage
- 2 garlic cloves, minced
- 1/3 cup dry white wine
- 1/4 cup chopped flat-leaf parsley
New-Look Bloody Mary
By mschweickert
by The Bon Appétit Test Kitchen
- 4 cups tomato juice (preferably Campbell's)
- 1 cup dill pickle juice
- 1/4 cup fresh lemon juice
- 1 tablespoon prepared horseradish
- 2 teaspoons Worcestershire sauce
- 2 teaspoons curry powder
- 1 teaspoon Sriracha
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seeds
- 1/4 teaspoon black pepper
- 2 cups vodka
- 8 celery stalks
- 8 lemon wedges
Crab and Wild Mushroom Cheesecake
By mschweickert
Preparation Make crust: Preheat oven to 350°F
- 1 3/4 cups fresh breadcrumbs from French bread
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 6 tablespoons (3/4 stick) butter, melted
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
- 3 8-ounce packages cream cheese, room temperature
- 1 4-ounce package cream cheese, room temperature
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 large eggs
- 1/2 cup whipping cream
- 10 ounces crabmeat (about 2 cups), drained well, picked over
- 1 cup (about 4 ounces) grated smoked Gouda cheese
- 1/2 cup chopped fresh parsley
- 1 French bread baguette, sliced, toasted
Chicken Saltimbocca with Lemon Sauce
By mschweickert
Preparation Place chicken between 2 sheets of plastic wrap on work surface
- 4 skinless boneless chicken breast halves
- 8 large fresh sage leaves
- 8 thin prosciutto slices (about 3 ounces)
- 1/2 cup plus 2 teaspoons all purpose flour
- 1 tablespoon butter
- 1 1/2 tablespoons olive oil
- 2 tablespoons dry white wine
- 1/2 cup low-salt chicken broth
- 2 tablespoons fresh lemon juice
- Carrot orzo
Orange Beef 'n' Rice
By mschweickert
1. Briefly heat oil in large, deep pot over medium-high heat
- 1 Tbsp oil
- 1 pound top beef round, cut into 1/2 inch cubes
- 1 small onion, diced
- 2 cloves garlic, sliced
- 1/2 pound sliced mushrooms
- 1 cup shredded carrots
- 1 pkg (6 oz) wild-and-white rice pilaf mix
- 1 cup orange juice
- 1 cup beef broth
Linguine with Red Clam Sauce
By mschweickert
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces linguine
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 anchovy fillets
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine
- 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
- 1 1/4 pounds littleneck clams (about 16), scrubbed
- 12 ounces chopped clams (drained if canned)
- 1/2 cup chopped fresh parsley