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Recipes
Seafood Martini
By mschweickert
Chopped tomatoes, avocado and seafood are layered in a martini glass, then topped with a gazpacho-style sauce
- 1 (8 ounce) bottle clam juice
- 1 cup chopped fresh cilantro
- 3/4 cup canned crushed tomatoes in puree
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons prepared white horseradish
- 1 teaspoon hot pepper sauce
- 1 garlic clove, pressed
- 1 cup plum, tomatoes cut into 1/4 inch cubes (about 3 large tomatoes)
- 1 cup avocado, peeled and pitted, cut into 1/3 inch cubes
- 1 1/2 cups cooked lump crabmeat, cut into 1/2 inch cubes (5 to 6 oz.)
- 16 cooked peeled deveined medium shrimp
- 1 1/2 cups cooked lobster meat (5 to 6 oz., cut into 1/2 inch cubes)
- lime wedge
- fresh cilantro, sprigs
Fish, Corn, and Chorizo Grill Packets
By mschweickert
Directions Heat grill or a grill pan to medium
- 1 tablespoon olive oil, plus more for the grill
- 3 cups corn kernels (from 3 to 4 ears)
- 4 ounces cured chorizo, thinly sliced
- kosher salt and black pepper
- 4 6-ounce skinless black bass, tilapia, or Pacific halibut fillets
- 8 sprigs fresh oregano, plus leaves for serving
- lime wedges, for serving (optional)
Oven-Fried Chicken with Green Beans
By mschweickert
Directions Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F
- Cooking spray
- 4 cups cornflakes, crushed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon paprika
- Kosher salt and freshly ground pepper
- 1/2 cup nonfat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 4 6 -to-8-ounce skinless, boneless chicken breasts
- 1 1/2 pounds green beans, trimmed
- 2 cloves garlic, sliced
- 2 scallions, sliced (white and green parts separated)
- 1 teaspoon grated lemon zest
- Honey mustard, for dipping
Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette
By mschweickert
Elizabeth Taliaferro, Cooking Light MAY 1999
- 4 cups diced seeded tomato (about 4 large tomatoes)
- 1/2 cup chopped red onion
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 cup fat-free, less-sodium chicken broth
- 3/4 cup fresh basil leaves
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves or 1 1/2 teaspoons bottled minced garlic
- 1 (8-ounce) block fat-free cream cheese, softened
- 6 cups hot cooked rigatoni (about 3/4 pound uncooked pasta)
- 1/4 cup pine nuts, toasted
Mediterranean Roasted Vegetable and Chicken Chili
By mschweickert
Directions 1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika...
- 2 pounds bone-in chicken breasts, skin removed
- 2 cans (15.5 ounces) Great Northern beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 3 tablespoons Greek seasoning
- 2 teaspoons paprika
- 1 cup low-sodium chicken broth
- 2 zucchini, cut into 1/2-inch pieces
- 1 red onion, thinly sliced
- 1 fennel bulb, trimmed, cored and sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/3 cup crumbled feta cheese (optional)
Swiss Chard-Salami Frittata
By mschweickert
Directions Preheat the oven to 400 degrees F
- 2 russet potatoes, peeled, halved lengthwise and thinly sliced
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- 1 bunch Swiss chard, stems removed, leaves thinly sliced
- 2 large eggs plus 10 egg whites, lightly beaten
- Freshly ground pepper
- 1 ounce thinly sliced soppressata or other salami, halved
- 1 small whole-wheat baguette (about 8 inches), split
- 3 ounces provolone cheese, shredded (about 3/4 cup)
- 2 tablespoons chopped fresh parsley
Tex-Mex Casserole
By mschweickert
Directions Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a med...
- 2 15 -ounce cans refried pinto beans
- 2 cups frozen corn (preferably fire-roasted)
- 2 poblano chile peppers, seeded and chopped
- 1/2 cup chopped fresh cilantro, plus more for topping
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1 16 -ounce jar salsa
- 1 10 -ounce can diced tomatoes and green chiles
- 2 cups shredded cheddar cheese (about 8 ounces)
- 2 cups shredded muenster cheese (about 8 ounces)
- 18 to 20 corn tostada shells
- 2 avocados, sliced
- Sour cream and pickled jalapenos, for topping (optional)
Turkey Tea Sandwiches
By mschweickert
For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fit...
- 3/4 pound (12 ounces) cream cheese, room temperature
- 1/2 cup minced scallions (white and green parts)
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 loaf dense raisin-nut bread, unsliced
- 8 thin slices fresh or smoked turkey breast
- Fresh basil leaves
Coconut-Lime Shrimp with Peanut Sauce
By mschweickert
Preparation For peanut sauce: Puree all ingredients in processor until smooth
- 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1/4 cup canned low-salt chicken broth
- 2 tablespoons canned unsweetened coconut milk
- 1 teaspoon fresh lime juice
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce (nam pla)
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 1 cup coarsely chopped fresh basil
- 1/2 cup canned unsweetened coconut milk
- 1 1/2 tablespoons finely chopped garlic
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce (nam pla)
- 2 teaspoons golden brown sugar
- 20 large shrimp, peeled, deveined
- 1 cup hickory smoke chips, soaked in water 30 minutes, drained
- 4 bamboo skewers, soaked in water 30 minutes, drained
Szechuan Beef Stir-Fry
By mschweickert
Directions 1. In a medium-size bowl, whisk together broth, soy sauce, vinegar, cornstarch and Szechuan seasoning
- 1 cup fat-free beef broth
- 1/4 cup light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons Szechuan seasoning (such as McCormick)
- 1 tablespoon canola oil
- 1 pound flank steak, cut against the grain into 1/4-inch strips
- 1/4 teaspoon salt
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 1/2 pound sliced mixed mushrooms
- 1/2 large red onion, thinly sliced
- 1/2 cup toasted walnuts, coarsely chopped
- 3 cups quick-cook brown rice, cooked as package directs