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Recipes
Roast Chicken Cacciatore with Red Wine Butter
By mschweickert
Season the chicken with 2 teaspoons of salt and stuff the thyme sprigs in the cavity
- One 3 1/2-pound chicken
- Kosher salt
- 5 thyme sprigs
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons unsalted butter, softened
- 4 basil sprigs, plus leaves for garnish
- 4 oregano sprigs
- 3 garlic cloves, crushed
- 1 small fennel bulb, cut into 3/4-inch wedges through the core
- 1 cup cherry tomatoes
- 3/4 cup pearl onions
- 8 jarred sweet Peppadew peppers, halved
- 6 baby bell peppers, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chicken stock
- 1/2 cup Castelvetrano olives, pitted and chopped
Soba Noodles with Salmon
By mschweickert
Bring a large pot of water to a boil
- 8 ounces soba noodles
- 3 cups mushroom broth
- 1 /4 cup mirin or white wine
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons fish sauce
- 1 1/4 pounds center-cut wild salmon fillet (1 inch thick), cut into 4 pieces
- Kosher salt and freshly ground pepper
- 1 red bell pepper, thinly sliced
- 2 stalks celery, thinly sliced
- 1 /2 cup fresh basil
- 1 teaspoon toasted sesame seeds
Chicken With Salsa, Olives, and Lime
By mschweickert
Step 1 Heat oil in a large skillet over medium-high
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups refrigerated pico de gallo
- ½ cup chopped green olives (such as Castelvetrano)
- 2 tablespoons drained capers
- Tortillas and lime wedges, for serving
- How to Make It
- Step 1
- Heat oil in a large skillet over medium-high. Season chicken all over with salt and pepper. Add chicken to skillet and cook until golden brown on both sides, flipping halfway through, about 4 minutes per side.
- Step 2
- Add pico de gallo, olives, and capers and bring to a simmer. Simmer until chicken is cooked through and sauce is slightly thickened, about 5 minutes.
- Step 3
- Serve chicken with tortillas and lime wedges.
Monster Marshmallow Cookies
By mschweickert
Make the cookies: Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups quick-cooking oats
- 1 1/4 cups crispy rice cereal
- 1 cup milk chocolate chips
- 1 cup coarsely chopped pecans
- 1 cup miniature marshmallows
- 1/2 cup milk chocolate chips
- 1/2 cup miniature marshmallows
- 2 1/2 teaspoons half-and-half
- Pinch of cayenne pepper
- 1/3 cup finely chopped pecans
Pizzette with Goat Cheese and Ricotta
By mschweickert
by Giada De Laurentiis
- 4 ounces soft fresh goat cheese
- 1/3 cup whole-milk ricotta cheese
- 3 tablespoons olive oil, divided
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon finely grated lemon peel
- Pizza dough
- 12 ounces small red, yellow, and orange cherry tomatoes, halved
Chicken Piccata
By mschweickert
Directions Bring a large pot of salted water to a boil
- Coarse salt and ground pepper
- 1/2 cup all-purpose flour
- 1 1/2 pounds chicken cutlets
- 2 tablespoons olive oil
- 8 ounces linguine
- 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
- 3 tablespoons butter
- 3/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, rinsed and drained
Prosciutto-Wrapped Pork Tenderloin with Balsamic and Strawberries
By mschweickert
Preheat oven to 400. Wrap pork with prosciutto, then secure with toothpicks
- 1 1/4 lb pork tenderloin, trimmed and seasoned with salt and pepper
- 1 pkg. sliced prosciutto (3 oz)
- 3 Tbsp olive oil, divided
- 2 Tbsp minced shallots
- 1 cup balsamic
- 1/2 cup strawberry jam
- 1 cup hulled and quartered fresh strawberries
- 1/4 cup thinly sliced fresh basil
Slow Cooker Bourbon-Peach Baked Beans
By mschweickert
Step 1 Heat a large nonstick skillet over medium-high
- 3 center-cut bacon slices, chopped
- Cooking spray
- 2 (15-oz.) cans unsalted cannellini beans, drained and rinsed
- 2 (15-oz.) cans unsalted pinto beans, drained and rinsed
- 2 ripe peaches (about 1 lb.), peeled and finely diced (about 2 cups)
- 2 garlic cloves, minced
- 1/2 cup organic ketchup
- 1/2 cup bourbon
- 1/4 cup pure maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped canned chipotle chiles in adobo sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken Koftas with Cucumbers and Yogurt
By mschweickert
Directions In a large bowl, combine chicken, onion, and parsley; season with salt and pepper
- 1 1/4 pounds ground chicken
- 1/2 white onion, diced small
- 1/3 cup chopped fresh parsley leaves
- Coarse salt and ground pepper
- 1/2 cucumber, diced large (1 1/3 cups)
- 1/2 cup plain Greek yogurt
- 2 tablespoons vegetable oil
- 2 medium tomatoes, cut into 1/4-inch slices
- 4 pitas
- 1/2 cup fresh mint leaves, for serving
Greek Frittata with Dill-Feta Salad
By mschweickert
Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a mediu...
- 12 large eggs
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 3 scallions, thinly sliced (white and green parts separated)
- 1 /2 teaspoon dried oregano
- 1 cup grape tomatoes, halved
- 3 /4 cup crumbled feta cheese (about 4 ounces)
- 3 tablespoons chopped pitted kalamata olives
- 2 tablespoons red wine vinegar
- 1 head green leaf lettuce, shredded
- 1 /4 cup chopped fresh dill