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Recipes
Buffalo-Style Salmon
By mschweickert
Make the sauce: Combine the butter, hot sauce, maple syrup, paprika and a pinch of salt in a small microwave-safe b...
- 2 tablespoons unsalted butter
- 2 tablespoons hot sauce
- 1 tablespoon maple syrup
- 1/4 teaspoon paprika
- Kosher salt
- 3 tablespoons crumbled blue cheese
- 2 tablespoons low-fat plain yogurt
- 1 tablespoon fresh lemon juice
- 1 5-ounce package baby arugula
- 3 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- Vegetable oil, for brushing
- 4 5-ounce skinless salmon fillets (about 1 inch thick)
- Freshly ground pepper
Bake-Salé Lemon Meringue Pie
By mschweickert
Position rack in center of oven and preheat to 450°F
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon all purpose flour
- 1 1/4 cups plus 1/3 cup sugar
- 1 1/2 cups water
- 6 tablespoons cornstarch
- 5 large eggs, separated
- 1 tablespoon grated lemon peel
- Pinch of salt
- 1/2 cup fresh lemon juice
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1/2 teaspoon cream of tartar
Spiced Fries Six Ways with Dipping Sauces
By mschweickert
Directions For all recipes, preheat two baking sheets at 450 degrees F on the top and bottom oven racks
- 32 oz bag frozen French fries
Beer-Braised Ribs With Clams
By mschweickert
Preheat the oven to 325 degrees F
- 2 racks baby back pork ribs (about 2 pounds total)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 small onion, chopped
- 4 cloves garlic (2 chopped, 2 smashed)
- 1 tablespoon tomato paste
- 1 12-ounce bottle amber beer
- 1 bay leaf
- 2 cups low-sodium chicken broth
- 1 pound baby new potatoes
- 1 medium tomato, chopped
- 4 dozen littleneck clams, scrubbed
- 1 cup chopped fresh parsley
- Juice of 1/2 lemon, plus wedges for serving
Braised Beans
By mschweickert
Soak the beans in water overnight
- 1 pound dried cannellini beans, picked over
- 6 leaves fresh sage
- 6 cloves garlic (3 smashed, 3 sliced)
- Coarse sea salt
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 plum tomato, diced
- Freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Orecchiette with Sausage, Chard, and Parsnips
By mschweickert
Directions In a large pot of boiling salted water, cook pasta according to package instructions
- Salt and pepper
- 3/4 pound orecchiette
- 1 tablespoon olive oil
- 3/4 pound sweet Italian sausage, casings removed
- 1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large)
- 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
- 1/2 cup grated Parmesan (2 ounces), plus more for serving
Mexican Egg and Tortilla Chip Scramble
By mschweickert
Melt the butter in a 10-inch cast-iron skillet over medium-high heat
- 2 tablespoons unsalted butter
- 1 poblano chile pepper, seeded and diced
- 1 bunch scallions, sliced
- 1 red jalapeno pepper, halved, seeded and thinly sliced
- 1/2 cup fresh corn kernels
- Kosher salt
- 8 large eggs
- 4 cups tortilla chips, slightly crushed
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/4 cup fresh cilantro, torn, plus more for topping
- Diced avocado, sour cream and pico de gallo, for topping
Stuffing Stuffed Mushrooms
By mschweickert
Preparation Preheat oven to 400°F
- 2 cups leftover stuffing
- 1 cup grated provolone cheese (about 3 ounces)
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup green onions, chopped
- 1 tablespoon olive oil (optional)
- 18 large button mushrooms (about 1 pound), stems removed
- Olive oil
Chicken Feta Roll-Ups
By mschweickert
1. Heat oven to 400 degrees
- 4 thinly sliced boneless, skinless chicken breasts, about 4 ounces each
- 3 ounces fat-free feta cheese
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 1 cup reduced-sodium chicken broth
- 1/4 cup white wine
- 1/4 teaspoon salt 1/4 teaspoon black pepper
- 1 lemon, halved and thinly sliced
- 1 1/4 cups whole-wheat orzo, cooked following package directions
- 2 tablespoons chopped parsley
Pasta Alla Vodka
By mschweickert
1. Bring a large pot of lightly salted water to a boil
- 1 1 pound box small shaped pasta (such as De Cecco gnocchetti sardi or #46 dried gnocchi)
- 2 tablespoons olive oil
- 1 6 ounce package Canadian bacon, diced
- 1 medium onion, finely chopped
- 1 15 ounce can Muir Glen diced tomatoes
- 1 28 ounce can crushed tomatoes in puree
- 1/2 cup vodka
- 1/4 cup fresh basil, chopped
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons grated Parmesan