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Recipes
Southwestern Tilapia
By mschweickert
Directions 1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high heat
- 1 tablespoon olive oil
- 2 teaspoons grated lime zest
- 2 tablespoons lime juice
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large ears corn, kernels cut off cob (about 1-1/2 cups total)
- 2 large poblano or sweet green peppers, cut in half lengthwise, seeded and thinly sliced
- 1 medium-size onion, peeled, halved and thinly sliced
- 2 cloves garlic, minced
- 4 tilapia fillets (6 ounces each)
- 1/4 cup chopped fresh cilantro
Crisp Crab Cakes
By mschweickert
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 2 scallions, thinly sliced
- 1/2 cup finely chopped red bell pepper
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 2 tablespoons nonfat milk
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1/2 teaspoon Old Bay Seasoning
- Dash of hot sauce
- 1 pound lump crab or crab claw meat, picked over
- Kosher salt and freshly ground pepper
- Olive-oil cooking spray
Spinach-and-Cheese Puff
By mschweickert
Directions Preheat oven to 350 degrees
- Butter, for baking dish
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups half-and-half
- 3 large eggs, lightly beaten
- 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
- Coarse salt and ground pepper
- 1/4 teaspoon ground nutmeg
Chicken Chilaquiles
By mschweickert
Directions Combine oil and garlic in a large (3-to-4-quart) saucepan
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 can (28 ounces) whole peeled tomatoes, in puree
- 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
- Coarse salt
- 1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
- 1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
- 4 cups (about 3 ounces) tortilla chips
- 1/4 cup reduced-fat sour cream
- 1 3/4 ounces feta cheese, crumbled (about 1/4 cup)
Crispy Chicken Cutlets With Romaine Salad
By mschweickert
Directions Place ¾ cup buttermilk in a shallow bowl
- 1 cup buttermilk
- 3/4 cup cornmeal
- kosher salt and pepper
- 8 chicken cutlets (about 1 1/2 pounds)
- 6 tablespoons olive oil
- 1/4 cup sour cream
- 1/2 teaspoon honey
- 1 head romaine lettuce, cut into pieces
- 1 red bell pepper, sliced
Greek Pork Tenderloin with Israeli Couscous
By mschweickert
Directions Preheat the oven to 375 degrees F
- 1 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 large pork tenderloin (about 1 1/4 pounds), trimmed
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup Israeli couscous
- 1/4 cup crumbled feta cheese
- 2 Persian cucumbers, halved and thinly sliced
- 1/4 cup chopped fresh dill and/or parsley
- 3 tablespoons chopped sun-dried tomatoes (not oil-packed)
- Juice of 1/2 lemon, plus wedges for serving
Pressed Roast Beef Sandwiches with Caramelized Onions
By mschweickert
Step 1 Heat 1 tablespoon of the oil in a medium skillet over medium-high
- 3 tablespoons olive oil, divided
- 1 large yellow onion, thinly sliced
- 4 ounces goat cheese, softened
- 6 tablespoons mayonnaise
- 2 tablespoons chopped chives
- 1/4 teaspoon black pepper
- 4 8-in. hoagie rolls, halved lengthwise
- 12 ounces thinly sliced deli roast beef
- 1 cup packed baby arugula
- 4 medium tomatoes, cut into 8 wedges each
- 1/2 teaspoon kosher salt
Easy Cinnamon Bread
By mschweickert
Directions Heat oven to 375° F
- 2 1-pound packages refrigerated pizza dough
- 1 tablespoon cinnamon
- 1 cup sugar
- 8 tablespoons (1 stick) butter, melted, plus more for the pan
Chicken with Artichokes and Angel Hair
By mschweickert
Directions Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoons rinsed and drained capers
- 2 tablespoons butter
- 8 ounces angel-hair pasta
- 1/2 cup parsley leaves
New-Wave Rocky Road
By mschweickert
Line 11x7-inch baking pan with foil, extending over sides
- 26 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 2 teaspoons grated orange peel
- 3/4 cup walnut halves
- 3/4 cup chopped dried tart cherries or dried cranberries
- 3 tablespoons finely chopped crystallized ginger
- 22 large marshmallows
- 40 paper or foil candy cups