Mschweickert's profile page
Recipes
Pork Tenderloin with Roasted Fall Vegetables
By mschweickert
Directions Heat broiler. On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a...
- Coarse salt and ground pepper
- 4 garlic cloves, minced
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 pork tenderloins (about 2 pounds total), excess fat and silver skin removed
- 1 pound brussels sprouts, trimmed and quartered (6 cups)
- 1 1/2 pounds small parsnips (about 12), peeled and thinly sliced
- 2 medium red onions, cut into 1/2-inch wedges
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons fresh lemon juice
Fancy Pigs in a Blanket
By mschweickert
Directions Heat oven to 400° F
- 1 12-ounce package fully cooked chicken sausage links
- 1 8-ounce sheet frozen puff pastry, thawed
- 1/3 cup whole-grain mustard
Lighter Chicken Cordon Bleu
By mschweickert
Directions Heat broiler. In a small bowl, mix together panko and 1 teaspoon oil until coated
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup plus 1 teaspoon olive oil, divided, plus more for brushing
- 3 tablespoons red-wine vinegar
- 1 tablespoon plus 2 teaspoons Dijon mustard, divided
- Sugar
- 8 chicken cutlets (1 1/2 pounds total)
- Salt and pepper
- 8 slices Canadian bacon (1/2 pound total)
- 4 ounces sliced Swiss
- 5 ounces tender baby lettuces, such as spring mix (5 cups)
Slow-Cooker Chicken Curry
By mschweickert
Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker
- 1 14-ounce can Thai coconut milk
- 1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
- 2 teaspoons fish sauce
- 2 teaspoons minced peeled fresh ginger
- Finely grated zest and juice of 1 lime, plus wedges for serving
- 1 stalk lemongrass
- 1/4 cup roasted unsalted peanuts, plus more for topping
- 1 pound small red-skinned potatoes, halved
- 2 pounds skinless, boneless chicken thighs
- Kosher salt
- Cooked white rice, for serving
- Chopped fresh cilantro, for topping
Asian Chicken Salad
By mschweickert
Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch
- 2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise
- 4 slices peeled fresh ginger
- 3 tablespoons fresh lime juice
- 3 tablespoons peanut oil
- 2 tablespoons packed light brown sugar
- 2 tablespoons fish sauce
- 1/2 teaspoon Sriracha
- 1/2 head napa cabbage, thinly sliced
- 2 carrots, grated
- 4 ounces snow peas, trimmed and thinly sliced on the diagonal
- 1/2 cup fresh mint leaves, torn
- 1/3 cup chopped salted peanuts
Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs
By mschweickert
by Sara Foster
- 1 large head of garlic, top 1/2 inch cut off
- 6 tablespoons extra-virgin olive oil, divided
- 4 ears of fresh corn with husks
- 6 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
- 8 ounces capellini
- 2 cups (loosely packed) mixed greens
- 2 cups torn radicchio leaves
- 1 cup fresh ricotta cheese (7 to 8 ounces)
- 1/2 cup finely grated Parmesan cheese plus shaved Parmesan for garnish
- 1/2 cup chopped fresh parsley
- 1/3 cup thinly sliced fresh basil leaves
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
Grilled Spiced Sea Bass with Mango Salsa
By mschweickert
Combine all salsa ingredients and season with salt and pepper
- 2 mangoes, peeled and chopped
- 1 small red onion, chopped
- 1 cup chopped cilantro
- 1 jalapeno, seeded and minced
- 1/4 cup fresh lime juice
- 2 Tbsp. olive oil
- 6 - 6 oz. sea bass filets
- 1 lime
- chile powder
Lemon Cheesecake Squares
By mschweickert
Makes 16 Directions Make the crust: Preheat oven to 325 degrees
- 8 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 2 bars (8 ounces each) cream cheese, room temperature
- 3/4 cup sugar
- 2 large eggs
- Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)
Baked Goat Cheese Dip
By mschweickert
Directions Preheat the oven to 400 degrees F
- 1 10 -ounce log goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 cup grated parmesan cheese
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 8 small cocktail tomatoes (about 10 ounces), quartered
- 2 tablespoons chopped fresh chives
- 2 teaspoons balsamic vinegar
- 1 clove garlic, finely chopped
- Kosher salt
- Toasted baguette slices, for serving
Light Ranch Dressing
By mschweickert
Whisk the buttermilk, mayonnaise, Worcestershire sauce, onion powder, onion flakes, garlic powder, chives, dill and...
- 2/3 cup buttermilk
- 1/4 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground pepper