Mschweickert's profile page
Recipes
Beef Stroganoff
By mschweickert
Preparation Pat meat dry with paper towels
- 1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
- 2 tablespoons vegetable oil
- 6 tablespoons (3/4 stick) butter
- 1/4 cup finely chopped shallots
- 1 pound small button mushrooms, thickly sliced
- 1 cup canned beef broth
- 2 tablespoons Cognac
- 3/4 cup crème fraîche or whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 12 ounces wide egg noodles
- 1 tablespoon paprika
Cuban Chicken Pizza
By mschweickert
Cooking Light DECEMBER 2004
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- 1 (11-ounce) can no salt-added whole-kernel corn, drained
- 1/2 teaspoon cumin seeds
- 2 cups diced roasted chicken breast
- 1 (15-ounce) can black beans, rinsed and drained
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 3/4 cup Monterey Jack cheese with jalapeño peppers
- 4 teaspoons chopped fresh cilantro
Hoisin-Braised Pork, Mushrooms and Green Beans on Noodles
By mschweickert
Preparation Combine pork and five-spice powder in medium bowl; mix well
- 1 1/2 pounds well-trimmed boneless pork shoulder (Boston butt), cut into 1-inch cubes
- 2 teaspoons Chinese five-spice powder
- 3 tablespoons all purpose flour
- 2 tablespoons vegetable oil
- 1 pound fresh shiitake mushrooms, stemmed, caps sliced
- 1 cup canned low-salt chicken broth
- 1 1/2 cups chopped green onions
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 1/4-inch-thick rounds of peeled fresh ginger
- 8 ounces green beans, trimmed, cut on diagonal into 1 1/2-inch lengths
- 1 9-ounce package fresh egg linguine, cut in half
- 1 tablespoon oriental sesame oil
Sweet Onion Dip
By mschweickert
Directions In a large skillet, heat oil over medium
- 1 tablespoon olive oil
- 2 Vidalia onions (1 pound total), finely chopped
- Coarse salt and ground pepper
- 1 cup reduced-fat sour cream
- 2 ounces reduced-fat bar cream cheese, room temperature
- 1 1/2 teaspoons white-wine vinegar
- 1/4 cup finely chopped chives
- Potato chips, for serving
Beef and Dark Beer Chili
By mschweickert
David Burke
- 1 1/2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 5 pounds ground chuck
- 2 tablespoons canola oil
- 2 1/2 pounds onions, coarsely chopped
- 1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
- 1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
- 2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
- 7 tablespoons chili powder
- 2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
- 2 28-ounce cans crushed tomatoes with added puree
- 2 15-ounce cans kidney beans, drained
- 1 12-ounce bottle dark beer (such as stout)
- Sour cream
- Chopped green onions
- Coarsely grated extra-sharp cheddar cheese
- Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.
Sunday Fried Chicken
By mschweickert
Preparation 1. Remove and discard skin and excess fat from chicken
- 4 chicken breast halves (about 1/2 lb. each) or whole legs (thigh and drumstick, about 1/2 lb. each)
- 2 1/2 cups cornflakes
- 1 teaspoon dried thyme
- 3/4 teaspoon paprika
- 1/2 About 1/2 teaspoon salt
- 1/4 About 1/4 teaspoon pepper
- 2 large egg whites
- Cooking oil spray
Chicken and Rice with Corn and Sun-Dried Tomatoes
By mschweickert
Directions Preheat oven to 350 degrees, with rack in lower third
- 1 whole chicken (3 to 4 pounds), cut into 10 pieces
- Coarse salt and ground pepper
- 2 teaspoons vegetable oil
- 1 small yellow onion, diced medium
- 2 garlic cloves, roughly chopped
- 1 small green bell pepper, diced medium
- 1 teaspoon grated lemon zest
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 1/2 cups long-grain white rice
- 3 cups frozen corn (from a 16-ounce bag)
- 1 cup sun-dried tomatoes, cut into strips
- 2 1/2 cups low-sodium chicken broth or water
Chicken and Spinach Casserole
By mschweickert
Directions Preheat oven to 450 degrees
- 2 cups torn bread
- 2 tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 4 cups packed flat-leaf spinach, washed
- 1 medium yellow onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup white wine
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 teaspoon fresh lemon juice
- 1 cup shredded rotisserie chicken
Chinese Pork and Noodles
By mschweickert
Position a rack in the upper third of the oven; preheat to 475 degrees F
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon minced peeled fresh ginger
- 1 /4 teaspoon Chinese five-spice powder
- 1 pork tenderloin (1 to 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- 4 heads baby bok choy (about 12 ounces), leaves separated
- 8 ounces dried Chinese egg noodles
- 1 tablespoon toasted sesame oil
- Sliced scallions, for topping
Grilled Pork Chops with Italian Relish
By mschweickert
Preparation Combine first 7 ingredients in small bowl
- 3/4 pound plum tomatoes, seeded, chopped
- 3/4 cup chopped red onion
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh basil or 1 teaspoon dried
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 4 3/4 -to-1 inch thick center-cut pork chops