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Recipes
Garlic Sauteed Spinach
By msweeney
Rinse the spinach well in cold water to make sure it's very clean
- 1 1/2 pounds baby spinach leaves
- 2 tablespoons good olive oil
- 2 tablespoons chopped garlic (6 cloves)
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- Lemon
- Sea or kosher salt, optional
Pie Crust (Gluten-Free Recipe) ***** Lland O Lakes recipe
By msweeney
Directions Combine flour blend, sugar, xanthan gum and salt in bowl
- 1 1/4 cups Gluten-Free Flour Blend (see below)
- 1 tablespoon sugar
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 cup cold Land O Lakes® Butter, cut into chunks
- 1/4 cup cold shortening
- 1 Land O Lakes® Egg
- 3 tablespoons cold water
- 1/4 teaspoon apple cider vinegar
- Note:may have to add more water if mixture is too crumbly
Spinach and Bacon Quiche
By msweeney
Preheat the oven to 375 degrees F
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Cheesecake Factory's Louisiana Chicken Pasta
By msweeney
Recipe created by Abigael at cajuncookingrecipes
- 4 tablespoons vegetable oil
- 6 boneless skinless chicken breast halves
- 3/4 cup breadcrumbs
- 1/4 cup parmesan cheese (grated)
- 1 cup milk
- 2 tablespoons flour
- 1 tablespoon butter
- 1 small yellow pepper (chopped)
- 1 small red bell pepper (chopped)
- 3/4 small red onion (chopped)
- 3 whole garlic cloves (minced)
- 1 teaspoon crushed red pepper flakes
- 1 1/4 pints whipping cream
- 1 cup low sodium chicken broth
- 4 tablespoons fresh basil (thinly sliced)
- 1 cup grated parmesan cheese
- 1 (12 ounce) package bow tie pasta
- 1 cup mushroom (sliced)
Cubano Salad
By msweeney
Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl
- Dressing:
- 2 tablespoons distilled white vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated garlic
- Kosher salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- Salad:
- 4 radishes, thinly sliced
- 2 medium tomatoes, cut into wedges
- 1/2 head iceberg lettuce, cut into bite-sized pieces
- 1/2 small red onion, thinly sliced
- 1 small avocado, cut into chunks
Chicken with Tarragon and White Wine
By msweeney
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
BBQ Turkey Meatloaf
By msweeney
Directions Preheat the oven to 350 degrees F
- 1 tablespoon Neelys' BBQ Seasoning, recipe follows
- 1 teaspoon crab boil seasoning, (recommended: Old Bay)
- 3 tablespoons soy sauce
- 1 large egg, lightly beaten
- 1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 1 medium red bell pepper, chopped
- Salt and freshly ground black pepper
- 2 cloves garlic, chopped
- 2 pounds lean ground turkey
- 1 1/2 cups bread crumbs
- BBQ Seasoning
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- BBQ Sauce
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Prosciutto Roasted Bass with Autumn Vegetables
By msweeney
Preheat the oven to 400 degrees
- 2 cups peeled, seeded, and (1/2-inch) diced butternut squash
- 2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)
- 2 cups peeled and (1/2-inch) diced parsnips (3 parsnips)
- 2 cups peeled and (1/2-inch) diced carrots (6 carrots)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 6 (8-ounce) skinless fish fillets such as striped bass or halibut
- 6 thin slices prosciutto di Parma
- 1/4 pound (1 stick) unsalted butter
- 6 sprigs fresh rosemary
- 3 tablespoons freshly squeezed lemon juice
- Lemon wedges, for serving
Ghiradelli Chocolate Brownies
By msweeney
Preheat the oven to 325°F with a rack in the lower third of the oven
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1/2 cup whole almonds (or 2/3 cup almond flour)
- 1/3 cup brown rice flour
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Read more at http://www.ghirardelli.com/recipes-tips/recipes/flourless-chocolate-brownies#goqcf4KGIwsFczXw.99
Hash Brown Casserole
By msweeney
Preheat the oven to 375 degrees F
- Nonstick cooking spray, for coating baking dish
- 12 ounces 2-percent Greek yogurt
- 1 cup lowfat (1-percent) milk
- 1/2 cup reduced-fat sour cream
- 3 tablespoons unbleached all-purpose flour
- 2 pounds frozen shredded hash browns, thawed
- 1 cup shredded extra-sharp Cheddar (4 ounces)
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 large yellow onions, chopped
- 1 pound sliced cremini (baby bella) mushrooms
- 3 large cloves garlic, minced
- 2 tablespoons panko breadcrumbs
- 1/4 teaspoon ground nutmeg, optional
- 1 to 2 tablespoons chopped fresh parsley or chives, for garnish