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Recipes
Chicken and Rice With Peas
By mschweickert
Directions Heat the oil in a Dutch oven or large saucepan over medium-high heat
- 1 tablespoon olive oil
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- kosher salt and black pepper
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 tablespoon fresh thyme leaves
- 1 cup frozen peas
- 1/2 cup pitted green olives, halved
Salmon Chowder with Dill
By mschweickert
Directions Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes
- 3 cups bottled clam juice or low-sodium chicken broth
- 1 pound red-skinned potatoes, diced
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 12 sprigs dill, plus chopped leaves for topping
- 12 sprigs parsley
- 6 sprigs thyme
- 2 bay leaves
- 1 wide strip lemon zest
- 1 pound salmon fillet (preferably wild), skin removed, cut into 4 pieces
- Kosher salt and freshly ground pepper
- 1/2 cup heavy cream
- Chopped fresh chives, for topping
Mexican Wedding Cakes
By mschweickert
Using electric mixer, beat butter in large bowl until light and fluffy
- 1 cup (2 sticks) butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup pecans, toasted, coarsely ground
- 1/8 teaspoon ground cinnamon
Grilled Pork Tenderloin with Molasses and Mustard
By mschweickert
by Jan Esterly, Pittsburgh, PA
- 1/4 cup mild-flavored (light) molasses
- 3 tablespoons apple cider vinegar, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons coarse-grained mustard
- 1 3/4-pound pork tenderloin
Middle Eastern Chicken and Rice
By mschweickert
Melt 1 tablespoon butter in a medium saucepan over medium heat
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 1 1/4 cups basmati rice
- 1/4 cup dried apricots, roughly chopped
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 5 cups loosely packed baby spinach (3 ounces)
- 1 1/4 pounds thin-cut skinless, boneless chicken breasts
- Freshly ground pepper
- Juice of 1 lemon
- 1/4 cup fat-free plain Greek yogurt
- 3 tablespoons almonds, roughly chopped
Mediterranean Chicken and Bulgur Skillet
By mschweickert
Step 1 Preheat oven to 400°F
- 4 (6-oz.) skinless, boneless chicken breasts
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil, divided
- 1 cup thinly sliced red onion
- 1 tablespoon thinly sliced garlic
- 1/2 cup uncooked bulgur
- 2 teaspoons chopped fresh or 1/2 tsp. dried oregano
- 4 cups chopped fresh kale (about 2 1/2 oz.)
- 1/2 cup thinly sliced bottled roasted red bell peppers
- 1 cup unsalted chicken stock
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1 tablespoon coarsely chopped fresh dill
Mocha-Chip Cookies
By mschweickert
Etta Lou Schenzinger, Seiad Valley CA
- 1 1/4 cups all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking soda
- 1 cup unsalted butter, room temperature
- 3/4 cup sugar
- 3/4 cup (packed) golden brown sugar
- 2 large eggs
- 2 teaspoons instant coffee powder
- 2 teaspoons vanilla extract
- 1 12-ounce package semisweet chocolate chips
- 1 cup chopped toasted walnuts
Black Beans and Sausage
By mschweickert
Directions In a large skillet, heat oil over medium-high
- 2 teaspoons extra-virgin olive oil
- 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
- 3 medium carrots, diced small
- 2 shallots, diced small
- Coarse salt and ground pepper
- 2 garlic cloves, minced
- 2 cans (15.5 ounces each) black beans, rinsed and drained
- 2 cups low-sodium chicken broth
- 3 tablespoons chopped fresh parsley, plus more for serving
- 1/4 cup plain yogurt, for serving
Flourless Chocolate Cake with Caramel Sauce
By mschweickert
For cake: Preheat oven to 350°F
- 1 cup (2 sticks) butter, cut into pieces
- 8 ounces semisweet chocolate chips (about 1 1/2 cups)
- 1 1/4 cups sugar
- 1 cup sifted unsweetened cocoa powder
- 6 large eggs
- 1 1/2 cups sugar
- 1/4 cup water
- 1 1/2 teaspoons fresh lemon juice
- 1 cup whipping cream
- 2 tablespoons (1/4 stick) unsalted butter
- Vanilla ice cream
Beef and Tomato Stroganoff
By mschweickert
Directions In a large pot of boiling salted water, cook pasta according to package instructions
- Coarse salt and ground pepper
- 3/4 pound pappardelle or wide egg noodles
- 1 tablespoon extra-virgin olive oil
- 1 pound sirloin steak, patted dry and thinly sliced
- 1/2 pound button mushrooms, trimmed and thinly sliced
- 3 cups reserved tomato sauce
- 3/4 cup low-sodium chicken broth
- 1/3 cup sour cream
- Grated Parmesan, for serving