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Recipes
Apricot Pork Chops
By mschweickert
Michele Powers, Cooking Light JULY 2005
- Cooking spray
- 4 (4-ounce) boneless loin pork chops
- 1/4 cup prechopped onion
- 1/4 cup apricot preserves
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons bottled minced garlic
- 1/4 teaspoon salt
- 1/4 cup sliced green onions
Slow Cooker Beef & Noodles with Mushrooms
By mschweickert
Season roast with steak seasoning, salt and pepper
- 1 boneless beef chuck roast (2lb) trimmed
- 1 Tbsp steak seasoning (Spice Islands)
- 1/2 tsp salt and pepper
- 2 Tbsp vegetable oil
- 1/2 cup dry red wine
- 1 onion, diced
- 1 Tbsp minced fresh garlic
- 3 springs fresh thyme
- 1 fresh bay leaf
- 4 cups low-sodium beef broth
- 1 Tbsp Worcestershire sauce
- 1 lb frozen egg noodles
- 2 Tbsp unsalted butter
- 8 oz button mushrooms, sliced
- 1/2 cup heavy cream
- chopped fresh chives
One-Pot Chicken and Rice with Swiss Chard
By mschweickert
Directions Season chicken with salt and pepper
- 4 chicken leg quarters (about 2 pounds total), patted dry
- Coarse salt and ground pepper
- 3 garlic cloves, roughly chopped
- 1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
- 1 small yellow onion, diced small
- 2 medium carrots, diced medium
- 1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
- 1 1/2 cups basmati rice
- 2 1/2 cups low-sodium chicken broth
Spaghetti with Snap Peas and Prosciutto
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces spaghetti
- 1/3 cup white wine or dry vermouth
- 1 clove garlic, smashed
- 2 wide strips lemon zest
- 5 tablespoons unsalted butter, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 medium head escarole, torn into 1-inch pieces, or 6 heaping cups torn spinach
- 1/2 pound sugar snap peas (about 2 cups), halved
- 1/4 pound prosciutto, torn into pieces
- 1/4 cup roughly chopped fresh parsley
- 2 to 4 ounces pecorino romano cheese, shaved
Bacon and Buttermilk Mashed Potatoes
By mschweickert
Cook bacon in large skillet over medium-low heat until crisp, about seven minutes
- 6 bacon slices
- 4 pounds russet potatoes, peeled, quartered
- 1 cup buttermilk
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons chopped fresh chives or green onions
Cranberry Bean Pasta Fagioli
By mschweickert
Heat 3 tablespoons olive oil in a large pot over medium heat
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 5 cloves garlic, smashed
- 1 small onion, roughly chopped
- 1/4 teaspoon red pepper flakes, or more to taste
- 1 teaspoon finely chopped fresh rosemary
- 12-ounce piece pancetta (optional)
- 5 canned whole San Marzano tomatoes, crushed by hand
- Kosher salt
- 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
- 2 bay leaves
- 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
- 2 cups small pasta, such as shells or ditalini
- 1 bunch kale, stems and ribs discarded, leaves chopped
- 1/4 cup roughly chopped fresh parsley
- Freshly ground pepper
Spinach, Bacon, and Gruyère Breakfast Strata
By mschweickert
This dish has fewer than 20g of total carbs—about half of what you’ll find in classic bread-based casseroles
- 4 center-cut bacon slices
- 1 1/2 cups chopped yellow onion (about 1 medium onion)
- 4 garlic cloves, thinly sliced
- 6 ounces fresh spinach, chopped
- 6 ounces crusty whole-grain bread, cut into 1-in. cubes
- 3 ounces cave-aged Gruyère cheese, shredded (3/4 cup)
- Cooking spray
- 3/4 cup 1% low-fat milk
- 3/4 cup plain 2% reduced-fat Greek yogurt
- 4 large eggs
- 2 large egg whites
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Green Chile Chicken Enchiladas
By mschweickert
Sunset JANUARY 2014
- 1 1/4 pounds roasted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles*
- 3 tablespoons olive oil
- 1 tablespoon butter
- 6 large garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 3/4 cups reduced-sodium or homemade chicken broth, divided
- 10 corn tortillas (6 1/2 to 8 in. wide)
- 2 cups coarsely shredded white cheddar or Monterey jack, divided
- 2 1/2 cups shredded cooked chicken
- Sour cream
Garlic and Rosemary Stuffed Mushrooms
By mschweickert
Preparation Preheat oven to 400°F
- 1 whole medium head garlic
- 3 tablespoons plus 1 teaspoon olive oil
- 16 2-inch-diameter mushrooms
- 1 teaspoon butter
- 3/4 cup fine fresh sourdough breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons chopped fresh rosemary
- Nonstick vegetable oil spray
- Fresh rosemary sprigs (optional)
Chicken Riesling
By mschweickert
Directions Pat the chicken dry with paper towels
- 12 chicken thighs
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 ounces pancetta or bacon, diced
- 10 ounces pearl onions, peeled, or 1 large yellow onion, roughly chopped
- 1 pound button mushrooms, stems removed and caps quartered
- 6 endives, ends trimmed and halved lengthwise
- 2 cups Riesling wine