Mschweickert's profile page
Recipes
Cranberry-Orange Drop Cookies
By mschweickert
Preparation Butter 3 baking sheets
- 2 cups (packed) dried sweetened cranberries (about 10 ounces)
- 1/3 cup orange juice
- 2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 1 large egg
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons grated orange peel
- 3/4 cup chopped walnuts
- 3/4 cup chopped unsalted natural pistachios
- 1/2 cup coarsely chopped fresh or frozen cranberries
Crab Cakes with Green Onion and Dill
By mschweickert
Preparation Mix 2 cups breadcrumbs, crabmeat, onion, dill, and Old Bay seasoning in large bowl until well combined
- 3 cups fresh breadcrumbs made from crustless French bread
- 8 ounces crabmeat, well drained
- 1 green onion, chopped
- 2 tablespoons chopped fresh dill
- 1 1/4 teaspoons Old Bay seasoning
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 large egg, beaten to blend
- 3 tablespoons butter
Greek Layered Dip With Pita Chips
By mschweickert
Preheat the oven to 375 degrees F
- 1 14-ounce package pita bread
- Olive oil cooking spray
- 4 teaspoons Greek seasoning
- 1 pound ground lamb
- 1 teaspoon garlic salt
- 1 16-ounce container prepared hummus
- 1 1/2 cups tzatziki (gyro sauce)
- 1 cup shredded iceberg lettuce
- 2 medium roma tomatoes, diced
- 1/2 diced red onion
- 1/2 cup kalamata olives, chopped
- 1 4-ounce container crumbled feta cheese
Turkey Fried Rice
By mschweickert
Directions Cook the rice according to the package directions
- 3/4 cup long-grain white rice
- 2 tablespoons canola oil
- 1/2 pound ground turkey
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 4 scallions, sliced
- 1 cup frozen peas
- 1 cup snow peas, halved
- 4 carrots, sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
Cilantro-Serrano Pesto with Grilled Chicken and Penne
By mschweickert
Paula Disbrowe, Hart and Hind Fitness Ranch, Rio Frio, Texas, Cooking Light JANUARY 2005
- 1 1/2 cups fresh cilantro
- 1/2 cup fresh mint
- 1/2 cup cotija cheese
- 3 tablespoons toasted pecan halves
- 1 teaspoon kosher salt
- 2 garlic cloves
- 1 serrano chile, seeded and sliced
- 2 tablespoons extravirgin olive oil
- 2 teaspoons sherry vinegar
- 1/8 teaspoon freshly ground black pepper
- 3/4 pound boneless, skinless chicken breast
- Cooking spray
- 6 cups hot cooked penne pasta (about 3 ounces uncooked)
- 2 cups cherry tomatoes, halved
Eggplant-Noodle Gratin
By mschweickert
Krista Ackerbloom Montgomery and Ann Taylor Pittman, Cooking Light AUGUST 2005
- 1 tablespoon olive oil
- 4 cups coarsely chopped peeled eggplant
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 2 cups chopped tomato
- 3 garlic cloves, minced
- 3 cups hot cooked medium egg noodles (about 2 2/3 cups uncooked pasta)
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon chopped fresh oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2/3 cup (about 2 1/2 ounces) shredded provolone cheese
Grilled Salmon Cobb Salad
By mschweickert
Preheat a grill to medium high
- 3 large eggs
- 1 1-pound piece skinless center-cut salmon (preferably wild)
- 1/2 teaspoon grated lemon zest, plus the juice of 1 lemon
- Kosher salt and freshly ground pepper
- 3 tablespoons white wine vinegar
- 1/2 shallot, chopped
- 2 tablespoons finely chopped fresh tarragon
- 1/2 cup extra-virgin olive oil
- Vegetable oil, for brushing
- 2 heads romaine lettuce, halved lengthwise
- 2 avocados, halved, pitted and peeled
- 2 ears of corn, shucked
- 1 cup fresh basil, torn
- 1/2 cup roughly chopped fresh dill
- 1 1/2 cups cherry tomatoes, halved
- Chopped fresh parsley for topping
Roasted Sweet Potatoes and Bacon
By mschweickert
Directions Preheat oven to 400 degrees
- 2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 4 slices bacon, cut into 1/2-inch pieces
- 5 sprigs thyme
- Coarse salt and ground pepper
Slow-Cooker Pulled Pork Sandwiches
By mschweickert
Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a...
- 3 tablespoons light brown sugar
- 2 teaspoons hot paprika
- 1 teaspoon mustard powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
- 2 teaspoons vegetable oil
- 1/2 cup apple cider vinegar, plus more to taste
- 3 tablespoons tomato paste
- 6 potato buns
- Barbecue sauce and prepared coleslaw, for serving
Asparagus and Leek Risotto with Prosciutto
By mschweickert
Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes
- 1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
- 5 cups canned low-salt chicken broth
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup thinly sliced leek (white and pale green parts only)
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 2 ounces prosciutto, minced (about 1/4 cup)
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley