Mschweickert's profile page
Recipes
Mini Grilled Cheddar-and-Ham Sandwiches
By mschweickert
Preheat oven to 450. Top half of bread slices with ham, fold to fit
- 1 pkg cocktail rye or pumpernickel
- 1 lb. thinly sliced ham
- 1/2 lb. thinly sliced sharp cheddar cheese
- 5 Tbsp butter, melted
- Dijon for dipping
Stuffed Cherry Tomatoes
By mschweickert
Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a...
- 24 cherry tomatoes (preferably heirloom)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup)
- 1 tablespoon black olive paste
- Flaky sea salt
- 1/4 cup fresh mint, torn
Pork Tenderloin with Mushrooms and Couscous
By mschweickert
Heat the olive oil in a large pot or Dutch oven over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 large pork tenderloin (about 1 1/4 pounds), trimmed
- Kosher salt and freshly ground pepper
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1/4 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 2 sprigs fresh rosemary
- 1 tablespoon plus 1 teaspoon unsalted butter
- 1/2 cup chopped fresh parsley
- 1 cup Israeli couscous
Tiny Tuna Melts
By mschweickert
Directions Stir together tuna, drained, mayonnaise, and fresh lemon juice
- 1 can (3 ounces) tuna, drained
- 1 tablespoon mayonnaise
- 2 teaspoons fresh lemon juice
- Coarse salt and ground pepper
- 16 small crackers
- 1/4 cup shredded cheddar
Baked Ziti with Spinach and Tomatoes
By mschweickert
by Carmela M. Meely: Walnut Creek, California
- 3/4 pound hot Italian sausages, casings removed
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- 1 28-ounce can diced peeled tomatoes
- 1/4 cup purchased pesto sauce
- 10 ounces ziti or penne pasta (about 3 cups), freshly cooked
- 8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
- 6 ounces mozzarella cheese, cubed
- 1 cup grated Parmesan cheese (about 3 ounces)
Chili-Rubbed Chicken with Barbecue Table Mop
By mschweickert
Preparation For Chili Rub: Mix all ingredients in bowl
- 3/4 cup chili powder (about 3 1/2 ounces)
- 3 tablespoons brown sugar
- 2 teaspoons cayenne pepper
- 1 cup hickory barbecue sauce
- 3/4 cup ketchup
- 1/3 cup orange juice
- 1 tablespoon soy sauce
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 2 3 1/2-pound chickens, quartered, backbones discarded
- 3 cups mesquite wood chips, soaked in cold water 1 hour (optional)
Smoky Beef-and-Bacon Chili
By mschweickert
Sunset JANUARY 2014
- 2 slices thick-cut bacon, finely chopped
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 1 1/2 pounds lean ground beef
- 1 tablespoon plus 1 1/2 tsp. chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce)*
- 1/2 teaspoon to 1 1/2 tsp. cayenne pepper
- 1 About 1 tsp. salt
- 1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
- 1 can (8 oz.) tomato sauce
- 1 cup flavorful, medium-bodied beer, such as Anchor Steam
- 1 teaspoon Worcestershire
- 1 can (14.5 oz.) pinto beans, drained
- Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping
Buttermilk and Herb Marinated Chicken
By mschweickert
Directions In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper
- 1 cup low-fat buttermilk
- 1 tablespoon chopped fresh rosemary
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- Vegetable oil, for grates
Creamy Potato and Prosciutto Salad
By mschweickert
Kosher salt and freshly ground black pepper Heat the oven to 400 degrees F
- 1 tablespoon olive oil
- 4 ounces prosciutto
- 2 pounds baby tricolor or red bliss potatoes, quartered into bite-size pieces
- 2 scallions, finely chopped
- 1 teaspoon sugar
- 1 cup mayonnaise
- 1/2 teaspoon sweet paprika
- 1/4 cup stone-ground mustard
- 2 teaspoons apple cider vinegar
Hot Artichoke-Spinach Dip
By mschweickert
Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water
- Kosher salt
- 1 10-ounce bag baby spinach
- 1 cup packed fresh basil
- 3/4 cup canned cannellini beans, drained and rinsed
- 6 ounces Neufchatel cream cheese
- 1 clove garlic, smashed
- 1/2 cup low-sodium chicken broth
- 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded low-fat mozzarella cheese
- Pinch of cayenne pepper
- 2 or 3 dashes Worcestershire sauce
- Freshly ground black pepper
- Cooking spray
- Baked chips, for serving