Mschweickert's profile page
Recipes
Slimy Bog Balls
By mschweickert
Directions Spread pesto on a serving plate
- 3/4 cup (7 ounces) pesto
- 2/3 cup chopped fresh herbs, such as parsley, basil, tarragon, or cilantro
- 2 teaspoons grated lemon zest
- Salt and pepper
- 10.5 ounces fresh goat cheese
- Belgian endive leaves, for serving
Japanese Grilled Pork Chops and Wasabi Potato Salad
By mschweickert
Preheat grill to medium to maintain temp of 500 degrees
- 1/3 cup soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. honey
- 2 tsp. toasted sesame oil
- 1/4 tsp red pepper flakes
- 2 bone in pork loin chops seasoned with salt
- black and white sesame seeds
- sliced scallions
- 12 oz. red-skinned potatoes, cubed
- 3 Tbsp rice vinegar, divided
- 1/2 cup mayonnaise
- 2 Tbsp. sour cream
- 2 Tbsp. sweet pickle relish
- 1 Tbsp. wasabi paste
- 1 rib celery, diced
- 1 carrot, shredded
- 1/4 cup thinly sliced scallions
- 1 Tbsp minced shallots
Black Bean and Sausage Stew
By mschweickert
1. Cover beans with water and soak overnight, or follow quick-soak method on packaging
- 1 pound black beans
- 1 tablespoon vegetable oil
- 1/2 pound sweet Italian sausage, casings removed, crumbled
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 4 cups reduced-sodium vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 sweet red pepper, cored, seeded and chopped
- Chopped cilantro, avocado, tomato and sweet red pepper for garnish (optional)
Braised Chicken and Brussels Sprouts
By mschweickert
Directions Preheat oven to 375 degrees
- 1 tablespoon olive oil
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
- Salt and pepper
- 1 pound brussels sprouts, trimmed and halved
- 2 medium shallots, thinly sliced
- 1 tablespoon Dijon mustard
- 1/4 cup cider vinegar
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
COFFEE MARINATED GRILLED PORK TENDERLOIN
By mschweickert
Preparation 1. Puree all ingredients (except pork) in food processor until smooth
- Ingredients
- 1/2 cup ground coffee beans
- 1/2 cup vegetable oil
- 1/4 cup mild molasses
- 1/4 cup macadamia nut, dry roasted
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 2 cloves garlic
- 2 Tablespoons lime juice
- 1 tablespoon mirin
- 1 jalapeno chile pepper, coarsely chopped
- 1 1/2 teaspoons ginger, minced
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 2 pork tenderloin (about 2 1/2 pounds)
Pork and Broccoli Grain Bowl
By mschweickert
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F
- 1 medium pork tenderloin (about 1 pound)
- 3 cloves garlic, grated
- 1 1/4 teaspoons dried oregano
- 1 1/4 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 1 large sweet potato, peeled and cut into 3/4-inch pieces
- 3 cups broccoli florets (about 8 ounces)
- 3 tablespoons extra-virgin olive oil
- 3 /4 cup quinoa
- Juice of 1 orange
- 1 tablespoon red wine vinegar
- 1 /4 teaspoon red pepper flakes
Spanish Tortilla with Mini Peppers
By mschweickert
Preheat oven to 450. Whisk together eggs, half and half, salt and pepper
- 8 eggs
- 1/4 cup half and half
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup chopped fresh parsley
- 1/2 cup shredded Manchego
- 1/4 cup olive oil
- 12 oz sliced Yukon gold potatoes
- 1 cup sliced mini peppers
- 1 cup sliced yellow onions
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes
Tomatillo Pork Stew
By mschweickert
1. Coat slow-cooker bowl with nonstick cooking spray
- 2 pounds boneless pork shoulder or pork butt, cut into 2-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 onions, halved and sliced
- 4 cloves garlic, chopped
- 2 green peppers, cored, seeded and sliced
- 1 16 ounce jar tomatillo salsa
- 2 tablespoons cornmeal
- 3 cups cooked white rice
- Sour cream and cilantro (optional)
Yellow Tomato Salsa
By mschweickert
Directions Pulse tomatoes in a food processor until roughly chopped
- 1 1/2 pounds yellow tomatoes, cut into quarters
- 1/2 cup red onion
- 1/4 cup torn basil leaves
- 1/2 teaspoon kosher salt
Baked Lemon-Pepper Salmon
By mschweickert
Preparation Preheat oven to 425°F
- Nonstick vegetable oil spray
- 1/2 cup chopped shallots
- 1/4 cup drained capers
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
- 1 1 1/4-pound skinless center-cut salmon fillet
- 1 tablespoon lemon-pepper seasoning
- 2 tablespoons (1/4 stick) butter
- Lemon wedges