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Recipes
Miniature Jalapeno Souffles
By mschweickert
Preheat the oven to 400 degrees F
- 1 tablespoon unsalted butter, plus extra for buttering the tins
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons very finely chopped pine nuts
- 1 small jalapeno, seeded and minced
- 6 tablespoons whole milk
- 1/4 cup grated Gruyere cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1 large egg, separated
California Pizza Kitchen Kitchen Chopped Salad with Herbed Vinaigrette
By mschweickert
To make the dressing: Process all ingredients except oil and Parmesan using a hand-held, propeller-blade type mix...
- Herb-Mustard Vinaigrette
- 1 teaspoon minced fresh garlic
- 2 teaspoon minced fresh shallot
- 2 tablespoon Dijon mustard
- 1 1/2 teaspoon dried oregano
- 2 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup red wine vinegar
- 1 1/3 cups pure, mild-flavored olive oil
- 3 tablespoon grated Parmesan cheese
- Salad
- 1/2 head iceberg lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips
- 1/2 head romaine lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips
- 12 large leaves basil, chopped into 1/16-inch-wide strips
- 2 cups (1/3 pound) dry Italian salami, cut into thin strips
- 3 cups (2/3 pound) shredded mozzarella cheese
- 1 cup chopped garbanzo beans
- 4 cups (2 pound) ripe tomatoes, diced 1/2 inch
- 3 cups (1 pound) turkey breast, diced 1/2 inch
- 2 tablespoon, chopped scallions, 1/4-inch pieces
Balsamic Marinated Skirt Steak
By mschweickert
Directions In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coars...
- 1/2 cup balsamic vinegar
- 2 tablespoons light-brown sugar
- 2 garlic cloves, minced
- 1 teaspoon crushed dried rosemary
- Coarse salt and ground pepper
- 1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
- Oil, for grates
Stuffed Baby Bellas
By mschweickert
Wipe the mushrooms clean with a damp cloth
- 16 baby portabella mushrooms (creminis)
- 1 pound ground chicken or turkey breast
- 1 teaspoon fennel seed, 1/3 palmful
- 1 small onion, finely chopped
- 3 garlic cloves, grated or finely chopped
- 1 lemon, zested
- 1 cup shredded asiago cheese
- 1/2 cup breadcrumbs, a couple handfuls
- 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
- Salt and pepper
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1/4 cup pine nuts or chopped almonds
Creamy Lemon Chicken Pasta
By mschweickert
Cook linguine per package directions, adding peas during the last 2 minutes of cooking
- 12 12
- oz.
- linguine
- 1 1
- c.
- frozen peas
- 2 2
- tbsp.
- olive oil
- 12 12
- oz.
- boneless skinless chicken breasts, cut into 1 inch chunks
- 2 2
- tsp.
- finely grated lemon zest
- 1 /4
- c.
- fresh lemon juice
- 4 4
- oz.
- low-fat cream cheese, cubed, at room temperature
- 1 /2
- c.
- Grated Parmesan
- 1 /4
- c.
- flat-leaf parsley, roughly chopped
- 1 /4
- tsp.
- Kosher salt
- 1 /4
- tsp.
- pepper
Fettuccine With Summer Vegetables and Goat Cheese
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 1 large yellow tomato, seeded and diced
- 1 small yellow squash, finely diced
- 1/2 cup chopped fresh chives (about 1 small bunch)
- Finely grated zest of 1 lemon
- 3 tablespoons extra-virgin olive oil
- 4 ounces soft goat cheese, crumbled
- 12 ounces dried egg fettuccine
- 4 ounces wax beans (about 2 cups), trimmed and halved lengthwise
- 1/4 cup grated parmesan cheese
Sourdough Strata With Tomatoes and Greens
By mschweickert
Preheat the oven to 350 degrees F
- 8 plum tomatoes, quartered lengthwise
- 1 tablespoon chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 cups whole milk
- 8 large eggs
- 10 ounces Italian fontina cheese, grated (about 3 cups)
- 1 cup grated parmesan cheese
- 1/4 teaspoon cayenne pepper
- 11-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
- 4 cups chopped greens, such as kale, spinach or arugula
Slow-Cooker Brisket Tostadas
By mschweickert
Prepare the brisket: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of the garlic and 1 serrano i...
- 1/4 cup fresh lime juice (from about 3 limes)
- 2 tablespoons Maggi liquid seasoning (or use 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce)
- 6 cloves garlic, minced
- 3 serrano chile peppers, seeded and minced
- Kosher salt and freshly ground pepper
- 1/2 cup olive oil
- 3 to 4 pounds beef brisket, trimmed and cut into 3 large pieces
- 3 tablespoons vegetable or olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 1 cup low-sodium beef broth
- 1 28-ounce can diced tomatoes
- 1/2 teaspoon dried oregano
- 16 crisp corn tostada shells
- Shredded lettuce, diced avocado, fresh salsa and queso fresco, for topping
- Mexican crema or sour cream and lime wedges, for serving
Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce
By mschweickert
Recipes & Menus | recipes Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce Paltrow prepares one batch of th...
- 1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
- 1/2 cup ketchup
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless organic chicken breasts
- Vegetable oil
Honey-Mustard Chicken and Peaches
By mschweickert
Preheat grill to medium high
- 1/2 cup stone ground mustard
- 1/4 cup honey
- 1 Tbsp white wine vinegar
- 1 Tbsp minced garlic
- 1/4 tsp red pepper flakes
- 4 boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 tsp white wine vinegar
- 2 cups peeled and sliced peaches
- 2 cups sliced cucumbers
- 1/2 cup sliced shallots
- 1/4 cup fresh basil