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Recipes
Broccoli and Bacon Mac and Cheese
By mschweickert
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 8 ounces cavatappi or other corkscrew pasta
- 4 cups broccoli florets (about 8 ounces)
- 2 tablespoons unsalted butter
- 4 slices Canadian bacon (about 4 ounces), chopped
- 4 scallions, chopped (white and green parts separated)
- Freshly ground pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons dijon mustard
- 1 cup 2% milk
- 1 1/2 cups shredded reduced-fat cheddar cheese (about 6 ounces)
- 1/4 cup grated parmesan cheese
Chocolate-Almond Bark with Sea Salt
By mschweickert
by The Bon Appétit Test Kitchen
- 1/2 cup sugar
- 1 tablespoons unsalted butter
- 1 1/2 cups roasted Marcona almonds (not in oil)
- 1 pound good-quality dark chocolate (62%70% cacao), finely chopped
- Coarse sea salt (for sprinkling)
Spaghettini With Bacon, Mushrooms and Herbs
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- 3 tablespoons tomato paste
- 12 ounces mixed mushrooms, sliced
- 12 ounces spaghettini
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- Grated parmesan cheese, for topping (optional)
Easy Chicken Pot Pies
By mschweickert
Preparation Preheat oven to 425°F
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons dried rubbed sage
- 8 ounces skinless boneless chicken breast, cut into 1-inch pieces
- 1 1/2 tablespoons butter
- 1 1/3 cups canned chicken broth
- 1 1/2 cups frozen mixed vegetables
Pumpkin Cupcakes With Cream Cheese Frosting
By mschweickert
Directions Heat oven to 350° F
- 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
- 1/2 teaspoon pumpkin pie spice
- 1 15-ounce can pumpkin puree
- 2 8-ounce bars cream cheese, at room temperature
- 2 cups confectioners’ sugar
- 24 pieces candy corn
Asian Flank Steak
By mschweickert
by Sheryl Hurd-House: Jupiter, Florida
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced fresh ginger
- 1 1 1/4-pound flank steak, fat trimmed
White Chicken Chili
By mschweickert
Directions 1. Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoon canola oil
- 1 large green pepper, seeded and chopped
- 1 large poblano pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 1 medium-size onion, chopped
- 1 tablespoon chopped garlic
- 1 teaspoon plus 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 2 pounds bone-in split chicken breasts, skin removed
- 2 cans (14.5 ounces each) cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 cup reduced-fat sour cream (optional)
- 1/4 cup cilantro leaves (optional)
Oven Chicken and Linguine
By mschweickert
This is delicious, easy to prepare, and great for company
- 1/2 cup butter (1 stick)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon dried basil
- 1/2 teaspoon red pepper flakes (may use more or less)
- 2 1/2 lbs chicken thighs, rinsed and patted dry (about 8)
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 8 ounces linguine
- 1 cup parmesan cheese, grated
- salt
Beefy Mac and Cheese
By mschweickert
Bring a pot of salted water to a boil
- Kosher salt
- 8 ounces medium pasta shells
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 8 ounces ground beef
- 2 tablespoons all-purpose flour
- 1 cup low-fat (1 percent) milk
- 2 1/2 cups shredded Mexican cheese blend (about 8 ounces)
- 2 tablespoons breadcrumbs (preferably panko)
- 2 scallions, thinly sliced
Mexican Clam Dip
By mschweickert
by Sharon Buck, Big Pine Key, FL
- 12 ounces cream cheese, room temperature
- 3/4 cup (about 6 ounces) purchased green chili salsa (salsa verde)
- 1 4-ounce can diced green chilies
- 1/2 cup chopped fresh cilantro
- 3 6.5-ounce cans chopped clams, drained well
- Corn chips or tortilla chips