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Recipes
Grilled Pork Tenderloin
By msweeney
Directions Trim the pork tenderloin of any excess fat and silver skin
- 1 whole pork tenderloin, approximately 1 pound
- 1 lime, zest finely grated
- 1/2 cup freshly squeezed lime juice
- 1/4 cup honey
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1 chipotle chile pepper in adobo sauce
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh cilantro leaves
Parker's Split Pea Soup
By msweeney
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper unt...
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
Brussels Sprout Caesar Salad with Multigrain Croutons
By msweeney
Preparation Make the dressing Whisk the oil, lemon juice, garlic, mustard, and lemon zest in a small bowl
- Dressing:
- 3 3 3 Tbs. extra-virgin olive oil
- 2 2 2 Tbs. fresh lemon juice
- 1 1 clove 1 small clove garlic, minced
- 1 1 1 slightly rounded tsp. Dijon mustard
- 1/2 1/2 1/2 tsp. finely grated lemon zest
- 2 to 3 2 to 3 3 anchovy fillets, minced (optional; see tip, below)
- Salad
- 1 1 1 lb. Brussels sprouts
- 1 1 1 Tbs. extra-virgin olive oil
- 1/3 1/3 1/3 cup finely grated Parmigiano-Reggiano or Grana Padano
- 2 2 2 Tbs. chopped fresh flat-leaf parsley (optional)
- Freshly ground black pepper
Coconut Cupcakes
By msweeney
Directions Preheat the oven to 325 degrees F
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Black Bean Spinach Enchiladas
By msweeney
*
- Ingredients
- {For the sauce}
- 3 cups organic low sodium vegetable broth
- 1/4 cup tomato paste
- 1/4 cup all purpose flour
- 2 Tbsp. olive oil
- 2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. chili powder
- Salt/pepper
- {For the enchiladas}
- 15 oz. can black beans, rinsed and drained
- 1 1/2 cups corn (I used frozen, thawed)
- 6 oz. fresh baby spinach
- 6 green onions, thinly sliced
- 1/3 cup cilantro, chopped
- 2 tsp. cumin
- 3 cups shredded 3 cheese blend (or pepper jack, etc.)
- 8 whole wheat or flour tortillas
Peanut Butter Blossoms
By msweeney
1 Heat oven to 375. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar
- 1/2 cup Crisco butter flavor all veg shortening
- 1/2 cup creamy peanut butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 ea. large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sugar
- 48 ea. foil wrapped milk choco. pieces, unwrapped
Gluten-Free Coconut Layer Cake
By msweeney
by Zoe Singer
- 3 cups heavy cream, chilled
- 9 ounces white chocolate, coarsely chopped
- 2 teaspoons coconut or golden rum
- 1/8 teaspoon fine sea salt
- 1 3/4 cup almond flour
- 2 tablespoons coconut flour
- 10 large eggs, at room temperature, separated
- 1 tablespoon coconut or golden rum
- 2 cups confectioner's sugar, sifted
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 2 cups (3 ounces) unsweetened coconut flakes, for coating
- Special equipment: 3 (9-inch) round cake pans
Chorizo and Collard Green Dressing
By msweeney
Directions Preheat the oven to 350 degrees F
- 4 tablespoons butter
- 8 ounces Spanish-style chorizo, chopped
- 1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 rib celery, finely chopped
- 3 cloves garlic, chopped
- 8 cups cubed and toasted cornbread (day old yellow cornbread preferred)
- 4 cups chicken stock
- 2 eggs, beaten
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
Carrot Cake with Pineapple Cream Cheese Frosting
By msweeney
Directions For the cake: Preheat the oven to 350 degrees F
- 2 tablespoons butter
- 1 1/2 cups granulated sugar
- 1 cup canola oil
- 1 cup light brown sugar
- 4 large eggs, lightly beaten
- 3 cups unbleached all-purpose flour
- 1 1/2 cups shredded carrots
- 1 1/2 cups shredded coconut
- 1 cup chopped walnuts, plus more for garnish
- 3 tablespoons ground cinnamon
- 1 tablespoon almond extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
- 8 ounces cream cheese, at room temperature
- 3 cups confectioners' sugar
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup reserved pineapple juice from the canned pineapple
Cowboy Beans - Mexican Made Easy
By msweeney
Directions In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water ...
- 2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
- 1 ham hock
- 1 bay leaf
- 3 cloves garlic, peeled
- 1 whole jalapeno chile
- 5 cups water
- 2/3 cup finely chopped white onion,
- 2 slices thick-cut bacon, finely chopped
- 4 ounces pork chorizo, casing removed
- Salt and freshly ground black pepper