Msweeney's profile page
Recipes
Monterey Chicken Tortilla Casserole
By msweeney
An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered...
- 1 cup coarsely crumbled tortilla chips
- 2 cups cubed cooked chicken or turkey
- 1 can (about 15 ounces) cream-style corn
- 3/4 cup Pace® Picante Sauce
- 1/2 cup sliced pitted ripe olives
- 2 ounces shredded Cheddar cheese (about 1/2 cup)
- Chopped green or red pepper
- Tortilla chips
Baked Shrimp Scampi
By msweeney
Directions Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Green Salad With Cranberry Vinaigrette
By msweeney
Put the cranberries in a small saucepan; add the honey and 1/3 cup water
- 2/3 cup cranberries, thawed if frozen
- 2 tablespoons honey, plus more as needed
- 1/2 cup walnuts
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground pepper
- 1 head butter lettuce, large leaves torn
- 1 bunch watercress, trimmed and torn
- 2 tablespoons roughly chopped fresh parsley
- 2 tablespoons roughly chopped fresh tarragon
Black Bean Spinach Enchiladas
By msweeney
Directions Make the sauce: in a saucepan, heat olive oil over medium heat
- 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
Cheesy Shrimp & Grits Casserole
By msweeney
Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits
- 4 cups chicken broth
- 1 ⁄2 teaspoon salt
- 1 cup regular grits
- 1 cup shredded sharp cheddar cheese, divided (4 ounces)
- 1 cup shredded monterey jack pepper cheese (4 ounces)
- 2 tablespoons butter or 2 tablespoons margarine
- 6 green onions, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, minced
- 1 lb fresh small shrimp, peeled and cooked
- 1 (10 ounce) candiced tomatoes and green chilies, drained
- 1 ⁄4 teaspoon salt
- 1 ⁄4 teaspoon pepper
Quinoa with Apples, Cranberries and Herbs
By msweeney
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat
- 2 tablespoons olive oil
- 2 cups quinoa (or barley or orzo)
- 4 cups low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup slivered almonds, toasted, see Cook's Note
- 1/4 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Mustard-Roasted Fish
By msweeney
Preheat the oven to 425 degrees F
- 4 (8-ounce) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 ounces creme fraiche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Gulf Shrimp Jambalaya
By msweeney
For the shrimp stock: toss the shrimp shells in a large pot and fill with water
- 2 pounds medium gulf shrimp, peeled and deveined, shells reserved
- Extra-virgin olive oil
- 1 pound andouille sausage, cut into rounds
- 2 green peppers, seeded and cut into 1/4-inch dice
- 3 ribs celery, cut into 1/4-inch dice
- 1 Spanish onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon cayenne pepper
- 2 cups long-grain rice
- 2 fresh bay leaves
- 1 bundle fresh thyme
- 5 scallions, whites and greens thinly sliced, for garnish
Beet and Marinated Goat Cheese Salad
By msweeney
For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk t...
- 1/2 cup extra-virgin olive oil
- 1/3 cup white balsamic vinegar
- 1 tablespoon frozen apple juice concentrate, thawed
- 1 1/2 teaspoons minced fresh thyme
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 2 cloves garlic, minced
- 4 ounces goat cheese, chilled, broken into 1/2-inch chunks
- Four 2-inch-diameter red or golden beets, tops trimmed
- 6 ounces green beans, trimmed, cut into 2-inch lengths
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 cups bite-size pieces butter lettuce (part of 1 head)
- 2 packed cups baby arugula
- 1/2 large Granny Smith apple, cored, cut into thin slices
Lady and Sons' Chicken in Wine Sauce
By msweeney
Preheat the oven to 350 degrees F
- 4 large skinless boneless chicken breasts
- 4 tablespoons butter, melted, plus more for casserole
- Kosher salt and freshly ground black pepper
- 6 ounces (about 8 slices) Swiss cheese
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1/4 cup white wine
- 1 cup herb-flavored stuffing mix, crushed