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Recipes
Prosciutto-Wrapped Chicken Kebabs
By mschweickert
Directions Preheat a grill to medium high and brush the grates with vegetable oil
- Vegetable oil, for the grill
- 2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1 1/2 inches each)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white or red wine vinegar
- 1 teaspoon chopped fresh rosemary
- 1 clove garlic, grated
- 1/4 teaspoon red pepper flakes
- Pinch of kosher salt
- 4 ounces fontina cheese, cut into 24 cubes (about 1/2 inch each)
- 24 thin slices prosciutto (about 6 ounces)
- 1 pint grape tomatoes
Lamb and Artichoke Kebabs with Greek Yogurt Dip
By mschweickert
Directions Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the re...
- 3/4 cup plus 1 tablespoon extra-virgin olive oil
- Juice of 1 1/2 lemons
- 1 teaspoon smoked paprika
- 1 teaspoon dried mint
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
- Vegetable oil, for the grill
- 1 Japanese eggplant, halved lengthwise and sliced 1/2 inch thick
- 1 10 -ounce package frozen quartered artichoke hearts, thawed
- 1/2 cup pitted green olives
- Kosher salt
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh mint
- 1 clove garlic, chopped
Wine-Braised Beef with Celery Root Puree
By mschweickert
Wine Braised Beef - Heat oven to 350
- 1 1/4 pounds beef chuck, cut into 2-inch cubes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp vegetable oil
- 3 large carrots, peeled and cut into 1-inch pieces
- 8 oz frozen pearl onions
- 2 garlic cloves, chopped
- 2 Tbsp flour
- 2 cups red wine
- 1 cup beef stock
- 1 Tbsp tomato paste
- 1 spring fresh rosemary
- Fresh parsley
- 1 celery root (1 pound), peeled and cut into 2-inch pieces
- 2 baking potatoes, peeled and cut into 2-inch pieces
- 1 garlic clove, smashed
- 1/2 cup milk
- 1/2 tsp salt
Eggnog French Toast with Cranberry-Apple Compote
By mschweickert
Whisk first 4 ingredients in large bowl
- 4 cups purchased eggnog
- 4 large eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
- 1/4 cup (1/2 stick) unsalted butter, melted
- Powdered sugar
- Cranberry-Apple Compote
Slow Cooker Honey-Garlic Pork Loin
By mschweickert
Sear pork in oil in saute pan over medium high heat, until brown on all sides, 6-8 minutes; transfer to slow cooker
- 3-4 lb pork loin roast, trimmed, seasoned with salt and pepper
- 2 Tbsp. olive oil
- 20 cloves garlic, skinned
- 1 cup diced onions
- 2 Tbsp all purpose flour
- 1 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 Tbsp Italian seasoning
- Salt and pepper to taste
- 1/4 cup honey
Chocolate Peppermint Bark Cookies
By mschweickert
by Dede Wilson
- Nonstick vegetable oil spray
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup finely chopped red-and-whitestriped hard peppermint candies or candy canes (about 3 ounces)
- 2 ounces high-quality white chocolate (such as Lindt or Perugina)
Chopped Salad with Chicken, Couscous, and Vegetables
By mschweickert
Blend basil leaves, mayonnaise, and shallot in processor until smooth
- 1 cup (packed) fresh basil leaves
- 1 cup mayonnaise
- 1 shallot, halved
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1/3 cup grated Asiago cheese*
- 1/3 cup dried currants
- 1/3 cup shelled pumpkin seeds
- 1 10-ounce package plain couscous, cooked according to package instructions (about 5 cups)
- 3 cups coarsely chopped arugula
- 1 pound plum tomatoes, seeded, diced (about 2 cups)
- 2 grilled chicken breast halves, diced
- 2 cups fresh corn kernels (from about 2 ears)
Smokin' Potato Salad
By mschweickert
Slice the potatoes lengthwise about 3/4 inch thick
- 2 tablespoons canola oil, plus more for the grill
- 2 pounds Yukon gold potatoes (5 to 6 potatoes)
- 2 teaspoons smoked paprika
- Kosher salt and freshly cracked pepper
- 1 cup diced celery (from 2 to 3 stalks)
- 1/2 small red onion, finely diced
- 1 tablespoon minced fresh cilantro
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 2 teaspoons chopped capers
- Juice of 1/2 lemon
- Preheat a grill to medium. Oil the grill grates well.
Loaded Slow Cooker Baked Potatoes
By mschweickert
Directions Wrap each potato in foil and place in a 5-to-6-quart slow cooker
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms, trimmed and quartered
- 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces
- Salt and pepper
- 1/4 to 1/2 cup vegetable or chicken broth, hot
- 2/3 cup low-fat plain yogurt, room temperature
Tortilla Pie
By mschweickert
Directions Preheat oven to 400 degrees
- 4 flour tortillas (10-inch)
- 1 tablespoon olive oil, plus more for pan
- 1 medium onion, chopped
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 2 tablespoons tomato paste
- 1 pound ground beef sirloin
- 3 garlic cloves, minced
- 1 package (10 ounces) frozen corn kernels
- 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
- 2 cups (8 ounces) shredded Monterey Jack cheese
- Fresh cilantro sprigs, for garnish (optional)
- Sour cream (optional)