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Recipes
Almost-Famous Spinach-Artichoke Dip
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 2 10-ounce bags spinach, stems removed
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups grated parmesan cheese
- 1/4 cup sour cream, plus more for serving
- 1/2 cup shredded white sharp cheddar cheese
- 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
- Tortilla chips and salsa, for serving
Refrigerator Pickles
By mschweickert
Directions In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons sal...
- 2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
- 1 medium Vidalia or other sweet onion, sliced 1 inch thick
- 2 celery stalks, sliced 1/2 inch thick on the diagonal
- Coarse salt
- 2 cups sugar
- 1 cup cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Cranberry-Orange Sauce
By mschweickert
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thick...
- 2 (8-ounce) packages cranberries, fresh or frozen
- 1 orange, zest cut into strips and juiced
- 1/2 cup sugar
- 1 cinnamon stick
Crab and Roasted Red Pepper Strata
By mschweickert
Butter 10-inch-diameter cake pan with 2-inch-high sides
- 6 large eggs
- 2 cups half and half
- 3 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 cup chopped drained roasted red peppers from jar
- 1 garlic clove, minced
- 2 green onions, chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 pound fresh crabmeat
- 8 cups 1-inch bread cubes from crustless French bread
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Italian Burgers with Roasted Tomatoes and Caramelized Onions
By mschweickert
Directions Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each sal...
- 1/2 cup mayonnaise
- 2 tablespoons chopped drained sun-dried tomatoes packed in oil
- 2 cloves garlic, roughly chopped
- 1 tablespoon roughly chopped fresh parsley and/or basil
- Kosher salt and freshly ground pepper
- 4 plum tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 3 large onions, thinly sliced
- Pinch of sugar
- Kosher salt and freshly ground pepper
- Vegetable oil, for the grill
- 1 pound ground beef chuck
- 1 mild Italian sausage link, casing removed
- Kosher salt and freshly ground pepper
- 4 slices provolone cheese
- 4 brioche or hamburger buns, split
- Baby arugula, for topping
Cantonese Chicken and Mushrooms
By mschweickert
Toss the chicken with the oyster sauce in a bowl
- 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
- 1/2 cup oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 6 scallions, cut into 1-inch pieces
- 8 thin slices peeled ginger
- 3 cloves garlic, coarsely chopped
- 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
- 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
- 1 1/4 cups low-sodium chicken broth
- 2 teaspoons toasted sesame oil
- Cooked rice, for serving (optional)
Rigatoni with Butternut Squash, Brussels Sprouts and Bacon
By mschweickert
Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest
- 12 ounces Brussels sprouts, trimmed
- Kosher salt
- 12 ounces rigatoni
- 3 tablespoons extra-virgin olive oil
- 4 slices bacon, roughly chopped
- 4 cups diced peeled butternut squash (about 1 pound)
- 2 cloves garlic, sliced
- 6 scallions, sliced
- Freshly ground pepper
- 3 /4 cup grated parmesan and/or pecorino romano cheese
Balsamic Roasted Vegetables
By mschweickert
Recipes & Menus | Recipes Balsamic Roasted Vegetables These roasted vegetables are a versatile side
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, pressed
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 2 large red onions, halved, thinly sliced
- 1 yellow bell pepper, cut into 1/2-inch-wide strips
- 1 red bell pepper, cut into 1/2-inch-wide strips
- 1 orange bell pepper, cut into 1/2-inch-wide strips
- 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
- 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
- 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
- Coarse kosher salt
Roast Beef and Arugula Crostini with Olive-Red Pepper Relish
By mschweickert
Preparation Mix red peppers, olives, thyme, and vinegar in small bowl for relish
- 3 tablespoons chopped drained roasted red peppers from jar
- 3 tablespoons slivered pitted black olives (such as Kalamata)
- 1 1/2 teaspoons dried thyme
- 1 teaspoon red wine vinegar
- 5 ounces fresh goat cheese
- 16 1/4-inch-thick diagonal baguette slices, toasted
- 1 ounce baby arugula
- 16 very thin slices rare roast beef
Asian Chicken Burgers
By mschweickert
Preheat the oven to 375 degrees F
- Cooking spray
- 1 small carrot
- 1 small red onion, halved
- 1 pound ground chicken
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup hoisin sauce
- 1 tablespoon grated peeled ginger
- 4 teaspoons low-sodium soy sauce
- 3 teaspoons hot Asian chili sauce, such as sambal oelek
- 8 ounces white mushrooms, thinly sliced
- 2 teaspoons toasted sesame oil
- Juice of 1 lime
- 4 whole-wheat sesame hamburger buns