Msweeney's profile page
Recipes
Whipped Sweet Potato
By msweeney
Preheat the oven to 350 degrees F
- 1 medium sweet potato
- 1/2 cup lite coconut milk
- 1/2 teaspoon cinnamon
- Pinch freshly ground nutmeg
- 1/4 teaspoon grated orange zest
- Salt and freshly ground black pepper
- 1 tablespoon chopped walnuts, optional
Snowball Cupcakes
By msweeney
This recipe makes a very large batch of marshmallow frosting! I wanted to make sure you have plenty of fluff to c...
- Marshmellow Frosting:
- 1 box devils food cake mix
- 4 Tbsp. instant chocolate pudding
- 4 large eggs
- 1/2 cup sour cream
- 1 cup milk
- 1/4 cup melted butter (slightly cooled)
- 1 cup unsalted butter
- 13 oz. marshmallow fluff
- 4 tsp. vanilla extract
- 10 cups powdered sugar
- 1/2 tsp. salt
- 4-6 Tbsp. milk
- Topping
- 2 3/4 cup sweetened coconut flakes
- PInk gel coloring
Chopped Caprese Salad
By msweeney
Directions Add the tomatoes, romaine, basil, olives, mozzarella, olive oil and garlic to a large salad bowl
- 2 pounds grape tomatoes, halved
- 2 romaine hearts, quartered lengthwise and chopped
- 1/4 cup fresh basil leaves
- 1/4 cup Kalamata olives, chopped
- 8 ounces fresh mozzarella, cubed
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- Salt and pepper
Parsnip Chips
By msweeney
Directions Preheat the oven to 375 degrees F
- 1 1/2 pounds parsnips, about 4 large ones
- 2 tablespoons olive oil
- 2 teaspoons chile powder
- 1/2 teaspoon garam masala
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Creamy Italian Dressing
By msweeney
Directions For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on ...
- Salad:
- 1 to 2 cloves garlic
- Salt
- 2 tablespoons fresh flat-leaf parsley leaves
- 1 tablespoon fresh chives
- 3 fresh basil leaves
- 1 cup (real) mayonnaise
- 1/2 cup sour cream
- 1/3 cup grated Parmesan
- Cayenne pepper, as needed
- Paprika, as needed
- Worcestershire sauce, as needed
- 2 iceberg heads, cut into chunks
- 1/2 cup grated Cheddar
- 2 carrots, shredded
- 1 cucumber, sliced
- 1/4 cup sunflower seeds
apple fritter muffins
By msweeney
Preparation Preheat oven to 400 F
- Ingredients
- Apples
- 2 large apples (use your favorite!), cut into 1/4 inch dice
- 3 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 2 tablespoons water
- 1/3 cup all-purpose flour
- Muffins
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- Glaze
- 2 tablespoons unsalted butter, melted
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon hot water
Chicken with Tarragon and White Wine
By msweeney
Directions For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat
- 1/4 cup vegetable oil
- 1 (4 1/2-pound) chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- Flour for dusting
- 1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
- 4 cloves garlic, halved
- Kosher salt and freshly ground black pepper
- 1 cup white wine, such as Riesling
- 3 cups low-sodium chicken broth, plus 1/3 cup
- 1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Mexican Enchilada Suiza Lasagna
By msweeney
Melt the butter in a medium saucepan over medium heat
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 1/2 cups milk
- 1 1/2 cups chicken stock
- 1/2 pound shredded pepper jack cheese
- 1/2 teaspoon salt
- 9 teaspoons vegetable oil
- 18 corn tortillas
- 4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts)
- 2 teaspoons Emeril's Southwest Essence
- 6 poblano peppers, roasted, peeled and seeded
- 1 cup chopped green onions
- 3/4 pound (3 cups) shredded Monterey Jack cheese
- 1 cup chopped fresh tomatoes
- 2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired
- 4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)
- 1 cup sour cream, for serving
- Salsa or Pico de Gallo, for serving, optional
Egg Tostada-Frittata with Rainbow Tomato Salsa
By msweeney
Directions Chop the tomatoes and place in a mixing bowl
- 2 red heirloom or plum tomatoes
- 3 brown, orange, green, or yellow ripe tomatoes, mixed
- 1 small red onion, finely chopped
- 3 to 4 scallions, finely chopped
- 2 jalapenos, seeded and finely chopped
- A handful fresh cilantro, finely chopped
- 1 lime, juiced
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 8 slices good quality smoky bacon, finely diced
- 1 large yellow onion, finely chopped
- 2 red Fresno chile peppers, finely chopped
- 12 large organic eggs
- 1 tablespoon hot sauce
- Freshly ground black pepper
- 3 to 4 handfuls very thin salt-free crispy corn tortilla chips (recommended: Xochitl brand)
- 1 can spicy vegetarian refried beans
- 1/3 to 1/2 About 1/3 to 1/2 pound smoked Cheddar or smoked pepper Jack cheese
- 1/3 to 1/2 About 1/3 to 1/2 pound extra-sharp yellow Cheddar cheese
- 1/4 cup pickled sliced jalapenos, drained
- 1 cup shredded leaves from romaine lettuce hearts
Apple, Pecan and Blue Cheese Salad. - PW
By msweeney
Add the greens, cherries, pecans, cheese and apples into a large salad bowl
- Dressing:
- 12 12 12 ounces salad greens (spring mix)
- 12 12 12 ounces salad greens (spring mix)
- 12 12 12 ounces salad greens (spring mix)
- 1/2 1/2 1/2 cup dried cherries
- 1/2 1/2 1/2 cup dried cherries
- 1/2 1/2 1/2 cup dried cherries
- 1/2 1/2 1/2 cup pecan halves
- 1/2 1/2 1/2 cup pecan halves
- 1/2 1/2 1/2 cup pecan halves
- 6 6 6 ounces blue cheese chunks
- 6 6 6 ounces blue cheese chunks
- 6 6 6 ounces blue cheese chunks
- 2 2 2 whole apples, cored and sliced very thin
- 2 2 2 whole apples, cored and sliced very thin
- 2 2 2 whole apples, cored and sliced very thin
- Dressing:
- Dressing:
- 1/4 1/4 1/4 cup olive oil
- 1/4 1/4 1/4 cup olive oil
- 1/4 1/4 1/4 cup olive oil
- 1 1 1 tablespoon (heaping) Dijon
- 1 1 1 tablespoon (heaping) Dijon
- 1 1 1 tablespoon (heaping) Dijon
- 1 1 1 tablespoon maple syrup
- 1 1 1 tablespoon maple syrup
- 1 1 1 tablespoon maple syrup
- 1 1 to teaspoon apple cider vinegar (or more to taste)
- 1 1 to teaspoon apple cider vinegar (or more to taste)
- 1 1 to teaspoon apple cider vinegar (or more to taste)
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper