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Recipes
Pumpkin Cheese Ball
By mschweickert
With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced ...
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Zucchini and Yellow Squash Gratin
By mschweickert
Directions Preheat oven to 450
- 2 tablespoons butter
- 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
- 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
- 2 shallots, minced
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1/2 cup heavy cream
- 1 cup panko
- 1/2 cup grated Parmesan cheese
Artichoke-and-Spinach Swirls
By mschweickert
Directions Heat oven to 400°F
- 2 tsp unsalted butter
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 2 cups chopped fresh spinach, blanched and squeezed dry
- 3/4 cup chopped canned artichoke hearts, drained
- 1/2 cup grated Gruyere cheese
- 1/4 cup Parmesan cheese
- salt and pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg
Cornmeal-Crusted Chicken Breasts
By mschweickert
Preparation Preheat oven to 350°F
- 1 cup fresh breadcrumbs made from crustless French bread
- 1 cup yellow cornmeal
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Dijon mustard
- 2 large eggs
- 6 skinless boneless chicken breast halves
- 4 tablespoons butter
- 4 tablespoons olive oil
- Lemon wedges
Sweet and Spicy Pork Tenderloin
By mschweickert
Step 1 Season pork with 1 tablespoon sugar and the crushed red pepper, if desired, in a 5-to 6-quart slow cooker
- 1 1-lb. 1-lb. pork tenderloin
- 2 tablespoons packed light brown sugar, divided
- ¼ teaspoon crushed red pepper (optional)
- ¼ cup plus 2 Tbsp. beef stock, divided
- 3 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- ¼ canola oil, divided
- 1 ½ cups long-grain white rice
- 1 large carrot, cut into matchsticks
- 1 English cucumber, cut into half-moons
- Nutritional Information
- Calories 576
- Fat 17g
- Sat fat 2g
- Cholesterol 74mg
- Fiber 2g
- Protein 31g
- Carbohydrate 70g
- Sodium 814mg
- Sugar 9g
- How to Make It
- Step 1
- Season pork with 1 tablespoon sugar and the crushed red pepper, if desired, in a 5-to 6-quart slow cooker. Add ¼ cup stock. Cover and cook on low for 5 hours.
- Step 2
- Meanwhile, whisk soy sauce, vinegar, 2 tablespoons oil, and remaining 2 tablespoons stock and 1 tablespoon sugar in a small bowl until sugar dissolves; set aside.
- Step 3
- Cook rice according to package directions. Meanwhile, slice cooked pork crosswise into 3-inch pieces, then pull pieces apart with two forks to shred.
- Step 4
- Step 5
- Spoon warm rice onto serving plates. Top with pork, carrot, and cucumber. Drizzle with remaining soy sauce mixture.
Grill-Roasted Clam Linguine
By mschweickert
Cheryl Alters Jamison and Bill Jamison
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, chopped
- 1 1/2 teaspoons finely grated lemon peel, divided
- 3/4 teaspoon dried crushed red pepper
- 1 1/3 cups Sauvignon Blanc or other non-oaky white wine
- 2 1/2 tablespoons fresh lemon juice
- 3 canned anchovy fillets, minced
- 2 tablespoons chopped fresh Italian parsley, divided
- Coarse kosher salt
- 4 dozen small clams (such as littleneck), scrubbed
- 12 ounces linguine
- Lemon wedges (for garnish)
Herbed Onion Parmesan Toasts
By mschweickert
Sunset DECEMBER 2013
- 1 1/3 cups mayonnaise
- 1 cup shredded parmesan cheese
- 1 cup finely sliced green onions (including tops)
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1 long baguette, thinly sliced
Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill
By mschweickert
Preparation Preheat oven to 400°F
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
- 1 5-ounce log soft fresh goat cheese, crumbled
- 3/4 cup buttermilk
- European-style butter (such as Plugrá), room temperature
- 6 ounces thinly sliced smoked salmon
- 1 large bunch fresh dill sprigs
Pesto-Crusted Chicken Breasts
By mschweickert
Preparation Preheat oven to 425°F
- 1 7-ounce package purchased refrigerated pesto
- 1/2 cup chopped walnuts
- 4 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 4 skinless chicken breast halves with bones
- 1 tablespoon olive oil
- Lemon wedges
Slow-Cooker Seafood-and-Chicken Gumbo
By mschweickert
Using kitchen twine, tie the oregano and thyme sprigs into a bundle
- 5 oregano sprigs
- 5 thyme sprigs
- 1 1/2 sticks unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 pound andouille sausage, cut into 1-inch pieces
- 16 cipollini onions, peeled
- 6 garlic cloves, minced
- 1 leek, white and light green parts only, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 celery ribs, sliced
- 3 carrots, cut into 1/2-inch-thick rounds
- 2 tablespoons smoked paprika
- 1 pound okra, thickly sliced
- 2 teaspoons kosher salt, plus more for seasoning
- 4 bay leaves
- 2 quarts chicken stock or low-sodium broth
- 1/2 cup long-grain rice
- 1 pound boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 16 shelled and deveined jumbo shrimp
- 8 snow crab legs
- Chopped parsley, for serving
- Hot sauce, for serving