Mschweickert's profile page
Recipes
L.A. Burger
By mschweickert
Bobby's Perfect Patty Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 ...
- Lean Ground Beef chuck
- Oil
- 2 Haas Avocados
- 1/2 diced small onion
- 1 minced jalapeno
- juice of 1 lime
- 3 Tbsp chopped cilantro
- salt, pepper
- watercress
- tomato
- Monteray Jack Cheese
Lighter Pulled Pork Sandwhiches
By mschweickert
Directions In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with s...
- 1 can (15 ounces) crushed tomatoes in puree
- 1 tablespoon brown sugar
- 2 garlic cloves, finely chopped
- 1 tablespoon spicy brown mustard
- Coarse salt and ground pepper
- 1 pork tenderloin (about 1 pound), cut into 4 pieces
- 1/4 cup light mayonnaise
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1/4 teaspoon celery seed
- 1/4 head small green cabbage, shredded
- 4 whole-wheat rolls, split
Cumin Pork with Beans
By mschweickert
Directions Preheat the oven to 425 degrees F
- 1 red onion, thinly sliced
- Juice of 3 limes
- 1 teaspoon chopped chipotle chile in adobo sauce, plus 2 teaspoons sauce from the can
- 2 teaspoons ground cumin
- Kosher salt
- 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed
- 2 tablespoons extra-virgin olive oil
- 3 small red or orange bell peppers, cut into thick strips
- 1 15 .5-ounce can black beans, drained and rinsed
- 1 teaspoon honey
- 1/2 cup roughly chopped fresh cilantro
Nut Brittle
By mschweickert
Directions Brush a 9-by-13-inch rimmed baking sheet with butter; set aside
- Unsalted butter, room temperature, for baking sheet
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 3/4 cup cold water
- Pinch of table salt
- 2 1/2 cups dry-roasted peanuts
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- Vegetable oil, for spatula
Asparagus and Chicken Salad with Buttermilk Dressing
By mschweickert
Make the dressing: Pulse the parsley, tarragon, lemon juice and mustard in a mini food processor to make a coarse p...
- 1/4 cup fresh parsley
- 1/4 cup fresh tarragon
- Juice of 1 lemon
- 2 teaspoons dijon mustard
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Kosher salt
- 1/4 cup sliced almonds
- 2 bunches thick asparagus, bottom half peeled and ends trimmed, cut into 2-inch pieces
- 2 heads Bibb lettuce, roughly chopped
- 1 large bunch watercress, tough stems trimmed
- 6 radishes, thinly sliced
- 8 ounces skinless, boneless smoked chicken, diced
- 4 ounces goat cheese, crumbled
- 1/2 cup fresh parsley Freshly ground pepper
Bacon-Cheese Pizza Bombs
By mschweickert
Watch how to make this recipe
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 teaspoon red pepper flakes, plus additional for seasoning
- 3 cloves garlic, grated
- 1 tablespoon finely chopped fresh parsley
- Kosher salt
- 4 slices thick-cut bacon
- All-purpose flour, for dusting
- 2 pounds pizza dough, divided into sixteen 2-inch balls weighing 2 ounces each
- 4 teaspoons tomato paste
- 16 basil leaves
- 12 ounces fresh mozzarella, cut into 1/4-inch cubes
- Marinara sauce, warmed, for serving
POTATO SALAD WITH BACON AND GORGONZOLA
By mschweickert
Preparation Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes
- Ingredients
- 5 pounds Yukkon potatoes, peeled, cut into 3/4-inch cubes
- 2 1/2 cups mayonnaise, divided
- 3/4 pound bacon slices(Maple variety is an option)
- 2 cups crumbled Gorgonzola cheese
- 1 cup chopped green onions
- 1/4 cup chopped fresh parsley
Chicken and Sausage Jambalaya
By mschweickert
Preparation Heat oil in heavy large pot over high heat
- 2 tablespoons olive oil
- 1 3 1/2-to 4-pound chicken, cut into 8 pieces
- 2 cups chopped onions
- 2 cups chopped green bell peppers
- 1/4 cup chopped fresh parsley
- 1 tablespoon minced garlic
- 2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
- 2 bay leaves
- 2 teaspoons chili powder
- 1 teaspoon dried thyme
- 3/4 teaspoon (or more) cayenne pepper
- 1/4 teaspoon ground cloves
- 3 cups long-grain white rice
- 6 cups canned low-salt chicken broth
Cassoulet D'Amore
By mschweickert
Preheat oven to 400 degrees
- 1 1/4 pound sweet Italian sausages, casings removed
- 6 green onions, chopped
- 6 large garlic cloves, chopped
- 2 Tbsp. olive oil
- 2 1/4 cup canned crussed tomatoes with added puree
- 2 15 oz cans cannellini, drained
- 1/3 cup chopped fresh parsley
- 1 Tbsp dried oregano
- 1/2 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese.
Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
By mschweickert
Recipes & Menus | Recipes Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette This easy pasta is ...
- 8 ounces orzo (about 1 1/3 cups)
- 6 1/2 tablespoons extra-virgin olive oil, divided
- 4 tablespoons red wine vinegar, divided
- 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
- 1 red or yellow bell pepper, quartered
- 3 tablespoons purchased pesto
- 2 tablespoons fresh lime juice
- 1 pound uncooked large shrimp, peeled, deveined
- 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
- 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
- 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes