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Recipes
Tomato, Basil, and Chicken Pasta
By mschweickert
Step 1 Cook pasta according to package directions, omitting salt and fat; drain
- 8 ounces uncooked whole-wheat spaghetti
- 1 tablespoon olive oil
- 4 (4-oz.) skinless, boneless chicken breast cutlets
- 1 /2 teaspoon kosher salt, divided
- 1 /2 teaspoon freshly ground black pepper
- 4 cups cherry tomatoes
- 1 /4 cup dry white wine
- 1 /2 cup thinly sliced fresh basil, divided
- 1 medium carrot, peeled and grated (about 1/4 cup)
- 3 ounces fresh mini mozzarella cheese balls (about 1/2 cup)
- 2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
- Nutritional Information
- Calories 512
- Fat 16g
- Satfat 6g
- Unsatfat 9g
- Protein 43g
- Carbohydrate 51g
- Fiber 7g
- Sugars 6g
- Added sugars 0g
- Sodium 598mg
- Calcium 24% DV
- Potassium 19% DV
- How to Make It
- Step 1
- Cook pasta according to package directions, omitting salt and fat; drain.
- Step 2
- Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and pepper and add to pan; cook 2 to 3 minutes on each side. Remove chicken from pan; keep warm.
- Step 3
- Step 4
- Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining 1/4 cup basil and 1/4 cup Parmesan.
Mexican Beer Chili
By mschweickert
Toast chiles in large pot over medium high heat until fragrant, turning often, 3-5 minutes
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 4 cups chicken broth, divided
- 4 strips thick sliced bacon, diced
- 2 lb bone in pork shoulder roast, trimmed, but into 1/2 inch pieces, seasoned with salt and pepper
- 1 1/2 cups diced white onions
- 2 Tbsp tomato paste
- 2 Tbsp ground cumin
- 2 Tbsp minced garlic
- 1 Tbsp Mexican oregano
- 1 tsp ground coriander
- 3 bottles dark Mexican beer (Negro Modelo)
- 2 cans fire roasted diced tomatoes (15 oz each)
- 3 minced chipotles in adobo sacue
- 2 cans pinto beans (15 oz each), drained and rinsed
- 2 Tbsp fresh lime juice
- Sour cream, scallions and lime wedges
Worcestershire and Garlic Salmon
By mschweickert
1. Soak plank for 1 hour in water
- 1 pound salmon
- 1/4 cup worcestershire
- 1 teaspoon garlic
- 1 teaspoon season salt
- sprinkle of pepper
- 1/2 lemon wedge
Big-Batch Baked Penne With Spinach and Sun-Dried Tomatoes
By mschweickert
Directions Divide the oil between 2 large saucepans and heat over medium heat
- 1/4 cup olive oil
- 8 cloves garlic, chopped
- 1 cup oil-packed sun-dried tomatoes, chopped
- 2 28-ounce cans crushed tomatoes
- 4 28-ounce cans whole tomatoes
- 1/4 cup balsamic vinegar
- kosher salt and black pepper
- 3 pounds penne
- 4 5-ounce packages baby spinach
- 2 pounds mozzarella, grated (about 8 cups)
- 1 cup grated Parmesan (about 4 ounces)
Mushroom-and-Goat Cheese Purses
By mschweickert
Directions Preheat oven to 400 degrees
- 1 tablespoon unsalted butter, plus 1/2 stick melted
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 10 cups chopped cremini or button mushrooms (about 1 1/2 pounds)
- Salt and pepper
- 1 cup crumbled fresh goat cheese (4 ounces)
- 8 sheets frozen phyllo dough, thawed
Slow-Cooker Asian Pork With Snow Peas, Red Peppers, and Soba Noodles
By mschweickert
Directions In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed r...
- 1/2 cup low-sodium soy sauce
- 1/2 cup dark brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1 ⁄4 to 1⁄2 teaspoon crushed red pepper
- 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
- 12 ounces soba noodles
- 2 red bell peppers, thinly sliced
- 1/2 pound snow peas, trimmed
- chopped roasted peanuts, for serving
Creamed Chicken and Vegetables
By mschweickert
by Linda Woods: Tualatin, Oregon
- 2 tablespoons (1/4 stick) butter
- 2 large leeks (white and pale green parts only), halved lengthwise, sliced crosswise
- 2 large carrots, peeled, sliced
- 2 medium russet potatoes, peeled, cut into 1/2-inch pieces
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
- 2 1/2 teaspoons chopped fresh rosemary or 1 3/4 teaspoons dried
- 2 large garlic cloves, chopped
- 1 3/4 cups (or more) canned low-salt chicken broth
- 1 10 3/4-ounce can condensed cream of chicken soup
- 1/2 cup whipping cream
- 3 cups diced cooked chicken
Apricot-Glazed Chicken with Spring Vegetables
By mschweickert
Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper
- 1 1/2 pounds skinless, boneless chicken breasts (about 4)
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 carrots, cut into 1/2-inch pieces
- 1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
- 12 ounces snow peas, trimmed (about 2 1/2 cups)
- 3 tablespoons apricot preserves
- 4 teaspoons dijon mustard
- 4 scallions, chopped
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon finely grated lemon zest
Chocolate Ganache and Raspberry Tart
By mschweickert
by Anna Pump
- 1 1/2 cups unbleached all purpose flour
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons powdered sugar
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon plus 1 1/2 teaspoons water
- 1/2 cup heavy whipping cream
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee
- 1 teaspoon vanilla extract
- 4 cups fresh raspberries (three 6-ounce containers)
- 3 tablespoons seedless raspberry jam
Cumin-Chile Pork Kebabs
By mschweickert
Soak 12 long wooden skewers in water, at least 30 minutes
- 2 tablespoons cumin seeds
- 4 scallions (3 roughly chopped, 1 thinly sliced)
- 1 jalapeno pepper, roughly chopped (remove seeds for less heat)
- 1 2-inch piece ginger, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- 3 tablespoons vegetable oil, plus more for brushing
- 1 tablespoon packed light brown sugar
- 1/4 cup plus 2 teaspoons soy sauce
- 1 teaspoon Chinese five-spice powder
- Kosher salt and freshly ground pepper
- 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
- 1/4 cup rice vinegar (not seasoned)
- 1 teaspoon toasted sesame oil