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Recipes
Amante Picante Margarita
By mschweickert
In a pitcher, muddle the 1/2 sliced cucumber with the jalapeño and 1/4 cup of cilantro
- 1/2 large seedless English cucumber, thinly sliced, plus 8 slices for garnish
- 1/2 medium jalapeño, very thinly sliced
- 1/4 cup cilantro, plus more for garnish
- 18 ounces silver tequila
- 8 ounces fresh lime juice
- 6 ounces light agave nectar
- 1/2 teaspoon celery bitters (optional)
- 1 lime wedge
- 1/4 cup kosher salt mixed with 1 teaspoon finely grated lime zest
- Ice
Salted Pretzel-Marshmallow Bars
By mschweickert
Position a rack in the middle of the oven and preheat to 350 degrees F
- Cooking spray, for the pan
- 1 1/2 cups broken pretzel pieces
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 stick unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 8 marshmallows, halved crosswise
- 1/4 cup peanut butter chips
- 1 teaspoon vegetable oil
- 1/4 cup semisweet chocolate chips
Fettuccine With Quick Ragu
By mschweickert
Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped
- 1/2 onion
- 1 stalk celery, cut into 4 pieces
- 1 small carrot, cut into 4 pieces
- 1 clove garlic
- 1/2 teaspoon chopped fresh rosemary
- 3 tablespoons extra-virgin olive oil
- 1 pound ground veal or turkey
- Kosher salt and freshly ground pepper
- 1 28-ounce can crushed tomatoes
- 1/2 cup whole milk
- 12 ounces fettuccine
- Freshly grated parmesan cheese, for serving
Five-Spice Beef Stew
By mschweickert
Heat oven to 325°F. Season beef with ½ tsp each salt and pepper
- 2 2
- lb.
- boneless beef bottom round, trimmed and cut into 2-inch chunks
- Kosher salt
- pepper
- 2 2
- tbsp.
- canola or vegetable oil
- 4 4
- c.
- low-sodium beef broth
- 4 4
- medium shallots, quartered
- 3 3
- cloves garlic, finely chopped
- 1 1
- 2-inch piece ginger, finely chopped
- 2 -inch piece ginger, finely chopped
- 1 1
- tsp.
- Chinese five-spice powder
- 3 3
- star anise pods
- 1 1
- small cinnamon stick
- 2 2
- tbsp.
- tomato paste
- 12 12
- oz.
- medium carrots (about 3), peeled and cut into 1-inch pieces
- 12 12
- oz.
- medium parsnips (about 3), peeled and cut into 1-inch pieces
- 2 2
- small purple-topped turnips, cut into 1-inch pieces
- 1 1
- (15-ounce) can crushed tomatoes
- 1 1
- large bunch spinach, thick stems discarded
- 2 2
- tbsp.
- fish sauce
- 1 1
- tbsp.
- lime juice
- Cilantro and thinly sliced red chile, for topping
One-Pot Salmon With Snap Peas and Rice
By mschweickert
Directions Mix the rice and 2 ⅓ cups water in a medium skillet
- 1 cup long-grain white rice
- 1 pound salmon fillet, skin removed
- kosher salt and pepper
- 4 ounces sugar snap peas, trimmed
- 1/3 cup low-sodium soy sauce
- 4 scallions, trimmed and sliced
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 1 tablespoon dark brown sugar
Roasted Pork With Cajun Slaw
By mschweickert
Preheat the oven to 400 degrees F
- 1 tablespoon plus 2 teaspoons Cajun seasoning
- 1 tablespoon plus 2 teaspoons packed light brown sugar
- 1 large pork tenderloin (about 1 1/2 pounds)
- Kosher salt
- 2 teaspoons extra-virgin olive oil
- 1/2 cup mayonnaise
- 2 tablespoons Creole or whole-grain mustard
- Juice of 1 lemon
- 2 tablespoons drained horseradish
- 1 12-ounce package broccoli slaw mix
- 2 small bell peppers (1 red, 1 orange), thinly sliced
- 3 scallions, thinly sliced
Lemon and Olive Chicken
By mschweickert
Directions Sprinkle chicken with 1 teaspoon each salt and pepper
- 8 bone-in chicken breast halves
- Salt and pepper
- 3 tablespoons olive oil
- 2 lemons
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 cup green olives, pitted and halved
- 2 cups chicken stock or reduced-sodium broth
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper
Feta Burgers with Grilled Red Onions
By mschweickert
Pam Anderson
- 3 pounds lean ground beef
- 1 cup (packed) crumbled feta cheese
- 2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 8 large garlic cloves, peeled
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Nonstick vegetable oil spray
- 2 medium red onions, peeled, each cut crosswise into 4 slices
- 8 hamburger buns
- 2 large tomatoes, each cut crosswise into 4 slices
Light Chicken Cacciatore
By mschweickert
Heat oil in lg. deep skillet on medium-high
- 2 2
- tbsp.
- olive oil
- 6 6
- small boneless, skinless chicken breasts (5 ounces each)
- Kosher salt
- 10 10
- oz.
- cremini mushrooms, quartered
- 1 1
- small onion, thinly sliced
- 1 1
- red pepper, thinly sliced
- 2 2
- cloves garlic, finely chopped
- 2 2
- tsp.
- fresh rosemary, finely chopped
- 1 1
- bay leaf
- 3 /4
- c.
- dry white wine
- 1 1
- (28-ounce) can diced tomatoes
- 8 8
- oz.
- kale, stems discarded and leaves chopped
- 1 /2
- c.
- pitted green olives
- 1 /4
- c.
- flat-leaf parsley, chopped
Basic Gravy
By mschweickert
Bring 8 cups chicken broth to a simmer
- 8 cups chicken broth
- 1/2 cup flour