Mschweickert's profile page
Recipes
Gingersnap Cherry Cheesecake
By mschweickert
Directions Heat oven to 350° F
- 3 cups ground gingersnap cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 3 8-ounce bars cream cheese, at room temperature
- 1 1/4 cups sugar
- 2 large eggs
- 2 cups sour cream
- 2 teaspoons pure vanilla extract
- 1/2 cup cherry preserves
Corned Beef and Cabbage Soup
By mschweickert
Pulse the onion, celery and carrots in a food processor until they are pea-size pieces
- 1 medium onion, quartered
- 3 stalks celery, quartered
- 3 medium carrots, quartered
- 3 tablespoons unsalted butter
- Heaping 1/4 teaspoon ground allspice
- 1 pound plum tomatoes, halved
- 3 cups low-sodium beef broth
- 4 cups chopped green cabbage (about 1/4 medium head)
- 1/2 pound Yukon gold potatoes, chopped
- 3/4 cup quick-cooking barley
- 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
- Kosher salt and freshly ground pepper
Andouille and Chicken Jambalaya
By mschweickert
Heat 2 tablespoons olive oil in a large pot over medium-high heat
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
- 2 stalks celery, chopped, plus leaves for topping
- 1 onion, chopped
- 1 green bell pepper, chopped
- Kosher salt
- 2 tablespoons tomato paste
- 1 teaspoon Cajun seasoning
- 3/4 cup converted white rice
- 1 15-ounce can diced fire-roasted tomatoes
- 1 15-ounce can no-salt-added kidney beans, drained and rinsed
- 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)
Shepherd's Salad
By mschweickert
Toss together all ingredients except feta cheese in a large bowl
- 3 Roma tomatoes, seeded and chopped
- 2 cucumbers, seeded and chopped
- 1 bunch parsley, leaves picked, not chopped
- 1/2 cup pitted and halved black olives
- 1/2 small red onion, chopped
- 2 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 8 ounces Greek feta cheese, diced
Deep Dark Chocolate Cheesecake
By mschweickert
by Jeanne Thiel Kelley
- 24 chocolate wafer cookies (from one 9-ounce package)
- 1 tablespoon sugar
- 1/4 cup (1/2 stick) butter, melted
- 1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
- 4 (8-ounce) packages cream cheese, room temperature
- 1 1/4 cups plus 2 tablespoons sugar
- 1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
- 4 large eggs
- 3/4 cup whipping cream
- 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
- 1 tablespoon sugar
- Bittersweet chocolate curls
- If unavailable, substitute another high-quality bittersweet chocolate.
Classic Roasted Salsa
By mschweickert
Directions Heat broiler, with rack in top position
- 2 large tomatoes (1 1/2 pounds)
- 1 medium white onion, halved
- 3 jalapenos
- 3 garlic cloves, unpeeled
- 3 tablespoons fresh lime juice (from 2 limes)
- Coarse salt and ground pepper
- 1/4 cup chopped fresh cilantro
Beef Stir-Fry with Snap Peas
By mschweickert
Directions In a medium saucepan with a lid, bring 2 cups salted water to a boil
- Coarse salt and ground pepper
- 1 cup long-grain white rice
- 1 pound sirloin steak, thinly sliced crosswise, halved if long
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 12 ounces snap peas, strings removed
- 5 to 6 scallions, white and green parts separated, thinly sliced diagonally
- 1 tablespoon grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 2 tablespoons fresh lime juice (from about 1 lime)
Crescent City Gumbo
By mschweickert
Jessica Harris, Cooking Light MAY 2005
- Cooking spray
- 3 tablespoons canola oil, divided
- 1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 pound low-fat smoked sausage (such as Healthy Choice) or turkey kielbasa, cut into 1/2-inch-thick rounds
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon minced fresh garlic
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon ground red pepper
- 1/3 cup all-purpose flour
- 5 cups fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
- 3 cups (1-inch) slices fresh okra
- 2 bay leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 pound medium shrimp, peeled and deveined
- 2 2/3 cups hot cooked long-grain rice
Herb-Brined Turkey with Pear Gravy
By mschweickert
Preparation For turkey: Stir 3 gallons water and salt in large pot until salt dissolves
- 3 gallons water
- 1 3-pound box coarse kosher salt
- 1/2 cup whole black peppercorns
- 1/3 cup fresh thyme sprigs
- 1/3 cup fresh marjoram sprigs
- 1/3 cup fresh sage sprigs
- 12 Turkish bay leaves
- 1 13-pound turkey
- 1/2 cup butter, room temperature pear gravy
- 1/4 cup (1/2 stick) butter
- 1/2 cup all purpose flour
- 2 cups low-salt chicken broth
- 1 cup pear juice
- 2 tablespoons dark rum
- 3 tablespoons chopped fresh marjoram
Tounge-Tantalizing Barbecue Pork
By mschweickert
1. Heat oven to 325 degrees
- 2 1/3 cups dark beer (from 2 bottles)
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon red and black pepper blend
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 3 tablespoons plus 1/4 cup brown sugar
- 3 pounds country-style pork ribs
- 2 sweet banana peppers
- 1 teaspoon crushed red pepper flakes
- 1 1/2 cups cider vinegar
- 4 tablespoons hot sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons white balsamic vinegar
- 1 1/2 tablespoons tomato paste
- 1 teaspoon chipotle hot sauce
- 1 teaspoon spicy brown mustard
- 1 1/2 cups beef broth
- 1 tablespoon ground cinnamon
- 1 small pineapple, peeled and cut into 1-inch-thick slices
- 1 cup shredded cabbage
- 1 scallion, chopped
- 1/4 red onion, thinly sliced and chopped
- 1 poblano pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 3 Fresno chiles or red jalapenos, seeded and chopped
- 1 pound applewood smoked bacon
- 5 Kaiser rolls