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Recipes
Turkey and Vegetable Chow Fun
By mschweickert
Bring a pot of salted water to a boil; add the noodles and cook as the label directs
- Kosher salt
- 12 ounces wide rice noodles, pappardelle or fettuccine
- 2 teaspoons toasted sesame oil
- 1/4 cup oyster sauce
- 2 tablespoons rice vinegar (not seasoned)
- 3 tablespoons vegetable oil
- 1 small Japanese eggplant, sliced into rounds
- 4 ounces mixed mushrooms, cut into pieces (about 1 cup)
- 2 cloves garlic, chopped
- 3/4 pound ground turkey
- 1 bunch scallions, sliced
- 1/4 cup fresh cilantro, roughly chopped
- Sriracha or other Asian chile sauce, for serving (optional)
Pork Carnitas
By mschweickert
1. In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1/2 cup fresh orange juice
- 1/2 cup milk
- 12 corn tortillas, warmed
- Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving
Mini Ham-and-Cheese Quiches
By mschweickert
Preheat oven to 350. Brush a 24-cup mini muffin pan with 1 Tbsp butter; set aside
- 2 Tbsp butter, melted
- 12 slices white sandwich bread
- 1 large egg, lightly beaten
- 1/4 cup diced cooked ham
- 1/4 cup shredded white cheddar
- 1/4 cup heavy cream
- coarse salt and ground pepper
Bacon-Wrapped Shrimp with Cocktail Sauce
By mschweickert
PREPARE THE SHRIMP In a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and c...
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 2 teaspoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- 6 garlic cloves, thinly sliced
- 6 small jarred or dried Calabrian chiles, minced
- 20 jumbo shrimp, shelled with tails intact
- 10 slices of bacon, cut in half crosswise
- 1 cup ketchup
- 1/3 cup prepared white horseradish, drained
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- Kosher salt
- Freshly ground pepper
- Lemon wedges, for serving
Chocolate-Espresso Cookies
By mschweickert
Preparation Preheat oven to 350°F
- 6 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 3/4 cup sugar
- 2 1/4 teaspoons instant espresso powder
- 2 1/4 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup coarsely chopped walnuts
New Potatoes with Three-Cheese Fondue
By mschweickert
Preparation Heat oil in heavy medium saucepan over medium heat
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup plus 2 tablespoons whipping cream
- 1 8-ounce package cream cheese, room temperature
- 1 cup freshly grated Parmesan cheese (about 2 ounces)
- 1/2 cup (packed) grated Gruyère cheese (about 1 1/2 ounces)
- 1/4 teaspoon ground nutmeg
- 1 pound unpeeled large red-skinned potatoes, cut into 1-inch pieces
- 6 cups water
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh parsley
- 48 (about) 6-inch skewers
Grilled Chicken Breasts with Tomato, Olive, and Feta Relish
By mschweickert
Bon Appétit Test Kitchen
- 1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
- 1/2 cup pitted Kalamata olives, chopped
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh mint
- 1 tablespoon red wine vinegar
- 3/4 cup crumbled feta cheese (about 3 1/2 ounces)
- 4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)
Orecchiette with Chicken Sausage and Broccoli Rabe
By mschweickert
Directions Bring a large pot of salted water to a boil
- Coarse salt and ground pepper
- 2 bunches (2 pounds total) broccoli rabe, cut into 1/2-inch pieces
- 8 ounces orecchiette or other short pasta
- 2 precooked Italian chicken or turkey sausages (6 ounces total), cut into 1/4-inch slices
- 2 tablespoons white-wine vinegar
- 1 garlic clove, minced
- 1 tablespoon extra-virgin olive oil
Pork Cutlets with Mustard & Dill
By mschweickert
Directions 1. Heat oven to 400 degrees
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 4 thin boneless pork chops, 4 ounces each
- 3 tablespoons unseasoned bread crumbs
- 1 14 1/2 ounce can reduced-sodium chicken broth
- 3 cloves garlic, peeled and smashed
- 1 pound small potatoes about 1 inch indiameter
- 1 pound Japanese eggplant, cut into 2 x 1-inch pieces
- 1/2 pound baby carrots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Individual Chocolate Melting Cakes
By mschweickert
Directions Heat oven to 325° F
- 10 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons unsalted butter
- 5 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- caramel sauce
- coffee ice cream