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Recipes
Herb-Crusted Salmon and Israeli Couscous
By mschweickert
Directions 1. Heat oven to broil
- 3/4 teaspoon salt
- 1 cup Israeli couscous
- 2 1/2 tablespoons panko bread crumbs
- 2 tablespoons chopped fresh dill
- 4 salmon fillets (about 4 ounces each)
- 1/4 teaspoon black pepper
- 2 teaspoons Dijon mustard
- 3 cups baby spinach, roughly chopped
- 1/4 cup low-sodium chicken broth
Banana-Coconut Marshmallow Meringue Pie
By mschweickert
Make the crust: Preheat the oven to 350 degrees F
- 45 vanilla wafer cookies (about 5 1/2 ounces)
- 2 tablespoons sugar
- Pinch of salt
- 1/2 stick unsalted butter, melted
- 25 marshmallows (about 6 ounces)
- 1/2 cup cream of coconut
- 2 tablespoons unsalted butter
- 1 cup cold heavy cream
- 2 medium bananas, diced
- 2 large pasteurized egg whites
- 1/2 cup marshmallow cream
- 2 tablespoons sugar
- 2 teaspoons fresh lemon juice
- Pinch of salt
- 1/4 cup sweetened shredded coconut
Chocolate Mint Cookies
By mschweickert
by Annie Denn, Mission Viejo, CA
- 2 1/2 cups semisweet chocolate chips
- 6 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup sugar
- 2 large eggs
- 2 tablespoons dark corn syrup
- 1/2 teaspoon peppermint extract
The Ocean Grill's Roquefort Cheese Dip
By mschweickert
1.Using electric mixer , beat cheese in medium bowl until smooth
- 1/2 lb Roquefort or blue cheese,room temp
- 12 ozs cream cheese, softened
- 3/4 tsp Garlic,minced
- 3/4 tp Worcestershire
- 3/4 tsp Crystal hot Sauce
Sausage-and-Peppers Burgers
By mschweickert
Directions Combine the ground beef, sausage, garlic, oregano, 1/4 teaspoon salt and a few grinds of pepper in a me...
- 1 pound lean ground beef
- 8 ounces hot or sweet Italian sausage, casings removed
- 1 clove garlic, grated
- 1/4 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 red onion, sliced 1/2 inch thick
- 2 bell peppers (1 red, 1 yellow), cut into 1/2-inch-wide strips
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 slices provolone cheese
- 4 sesame potato hamburger buns, split
- 4 large basil leaves, torn
- Warmed marinara sauce, for topping
- Potato chips, for serving
Giada's "House" Soup
By mschweickert
Directions Heat the olive oil in a large soup pot over medium heat
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 leek, white and tender green parts only, finely chopped
- 2 carrots, 1 finely chopped, 1 sliced
- 1/2 fennel bulb, finely chopped
- Kosher salt
- 1/2 teaspoon red pepper flakes
- 3/4 cup dried small white beans, such as navy
- 1/2 to 3/4 cup farro
- 1 15 -ounce can diced tomatoes
- 2 quarts chicken stock (homemade or low-sodium)
- 2 to 3 sprigs thyme
- 1 2 -inch piece parmesan cheese rind
- 13 ounces turkey or Polska kielbasa, cut into half-moons
- 4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
- Grated parmesan cheese and fresh lemon juice, for serving (optional)
Roasted Garlic-Parmesan Mashed Potatoes
By mschweickert
Preheat the oven to 375 degrees F
- 1 head garlic
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 1/4 cups grated parmesan cheese (about 4 ounces)
- 1 sprig rosemary, plus 1 teaspoon chopped leaves
- 2 1/2 pounds russet potatoes (4 to 5 medium), peeled and cut into large chunks
- Kosher salt
- 1/2 cup milk
- 1 stick salted butter, cut into pieces, at room temperature
- 1/2 cup mascarpone cheese
Chicken Cutlets With Tomato Sauté
By mschweickert
Directions Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper
- 1 1/2 pounds small chicken cutlets (8 to 12)
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 1/2 pints grape or cherry tomatoes
- 3/4 cup dry white wine (such as Sauvignon Blanc)
- 4 scallions, sliced
- 2 tablespoons fresh tarragon leaves, chopped
Beef and Vegetable Kebabs
By mschweickert
Directions In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to...
- 1 pound beef sirloin, cut into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary leaves
- 3 red or orange bell peppers, cut into 1-inch pieces
- 2 zucchini or yellow squash, cut into 3/4-inch rounds
- 1 pint grape or cherry tomatoes
- Vegetable oil, for grill
- Coarse salt and ground pepper
Quick Beef Bourguignonne
By mschweickert
Directions 1.Heat the oil in a large saucepan over medium-high heat
- 1 tablespoon olive oil
- 1 1/4 pounds sirloin steak, cut into 1-inch pieces
- kosher salt and pepper
- 1 10-ounce package sliced mushrooms
- 1 16-ounce package frozen pearl onions
- 2 cups red wine
- 1 10.75-ounce can Campbell’s Golden Mushroom soup
- 1/2 cup flat-leaf parsley, chopped (optional)