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Recipes
Windy Point Inn Spanish Frittata
By mschweickert
Sunset OCTOBER 1998
- 1/2 pound cheese onion or cheese jalapeño bread, cut into 1/2-inch cubes
- 9 large eggs
- 2 cups milk
- 1 cup (4 oz.) shredded jack cheese
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (7 oz.) diced green chilies
- 1/2 cup chopped onion
- 1/4 cup chopped fresh Anaheim chili
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped parsley
- 1 teaspoon seasoned or plain salt
- Fresh cilantro sprigs
- Avocado slices
Chipotle-Sesame Chicken Skewers
By mschweickert
Preparation Blend first 5 ingredients in processor until smooth
- 1 cup ketchup
- 1/2 cup fresh lime juice
- 2 garlic cloves, minced
- 2 teaspoons minced canned chipotle chilies*
- 1 teaspoon dried cumin
- 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces (about 120 pieces)
- 40 6-inch bamboo skewers, soaked in water 30 minutes, drained
- 1/4 cup toasted sesame seeds (black or white or combination)
- 1/3 cup chopped fresh cilantro
BLT Pasta Salad
By mschweickert
Cook the pasta in a large pot of salted boiling water as the label directs
- 12 ounces corkscrew-shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons chopped chives or scallion greens
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Warm Feta Spread
By mschweickert
Directions Heat olive oil in a skillet over medium heat
- 1/4 cup olive oil
- 1 diced red bell pepper
- 2 sliced garlic cloves
- 1 pound Feta
Braised Short Ribs with Chocolate and Rosemary
By mschweickert
by Bruce Aidells and Nancy Oakes
- 1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
- 6 pounds bone-in short ribs
- 1 1/2 cups finely chopped onions
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped peeled carrots
- 3 garlic cloves, minced
- 2 cups dry red wine
- 3 cups low-salt chicken broth
- 2 cups chopped drained canned diced tomatoes
- 2 tablespoons chopped fresh parsley
- 1 very large fresh thyme sprig
- 1 bay leaf
- 3 tablespoons shaved or grated bittersweet chocolate
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
- 1 teaspoon finely chopped fresh rosemary
Greek Chicken with Angel Hair Pasta
By mschweickert
Heather Lanzone, Cooking Light MAY 2005
- 1 pound uncooked angel hair pasta
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breasts, halved
- 2 cups chopped red onion
- 1 cup chopped yellow bell pepper
- 6 tablespoons fresh lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
- 3/4 cup (3 ounces) feta cheese, crumbled
Salmon and Potatoes in Tomato Sauce
By mschweickert
Directions In a large, straight-sided skillet, heat oil over medium
- 1/4 cup extra-virgin olive oil
- 1 medium onion, diced small
- 4 garlic cloves, minced
- 2 cans (28 ounces each) diced tomatoes
- 3/4 pound small white potatoes, halved or quartered
- 1/2 cup pitted Kalamata olives
- 1/4 cup chopped fresh parsley
- 4 salmon fillets (6 ounces each), skin removed
- Coarse salt and ground pepper
Pasta Caprese
By mschweickert
Whisk the olive oil, lemon juice, shallot and garlic in a large bowl
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 shallot, minced
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1 teaspoon sugar (optional)
- 2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
- 1 pound pasta, such as campanelle, penne or fusilli
- 12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
- 1/2 cup chopped fresh basil
- 1/2 teaspoon grated lemon zest
Sweet Potato-Sausage Soup
By mschweickert
Directions In a large pot, heat oil over medium-high
- 1 tablespoon olive oil
- 1 large yellow onion, diced large
- 2 cloves garlic, minced
- Salt and pepper
- 3/4 pound sweet Italian sausage, casings removed
- 2 sweet potatoes (1 pound total), peeled and diced medium
- 4 cups chicken broth
- 3/4 cup small pasta shells
- 4 cups roughly chopped mixed greens, such as kale and Swiss chard
- Grated Parmesan, for serving
Chicken Enchilada Rice Bake
By mschweickert
Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon taco or fajita seasoning
- 1 14 .5-ounce can chopped tomatoes with green chiles
- 1 cup converted long-grain white rice
- 2 cups shredded rotisserie chicken (skin removed)
- 2 cups shredded Mexican cheese blend (about 8 ounces)
- 1/2 cup fresh cilantro, roughly chopped, plus more for topping
- Kosher salt
- 6 corn tortillas, cut into quarters
- Sour cream and pickled jalapeno peppers, for topping