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Recipes
Fabulous Fajita Pizza (Gluten-Free)
By msweeney
For crust, combine water and yeast in Stainless (4-qt
- 3/4 cup (175 mL) warm water
- 1 1/4 tsp (6 mL) active dry yeast
- 1 egg
- 1 tbsp (15 mL) vegetable oil
- 1/2 pkg (16 oz) Bob’s Red Mill® Gluten-Free Pizza Crust Whole Grain Mix (1 1/2 cups/375 mL)
- 1 medium each green and red bell pepper
- 1 medium onion
- 8 oz (250 g) boneless, skinless chicken breasts
- 1 tsp (5 mL) vegetable oil, divided
- 3 garlic cloves, pressed
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) each salt and ground black pepper
- 1/4 cup (50 mL) Tostitos® All Natural Chunky Salsa
- 2 cups (500 mL) shredded Colby & Monterey Jack cheese blend, divided
- 1/4 cup (50 mL) fresh cilantro, snipped
Tuna Noodle Casserole - PW
By msweeney
Preheat the oven to 400 degrees F
- 12 ounces wide egg noodles
- 8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
- 1 medium onion, diced
- 6 ounces white button mushrooms, finely chopped
- 1/4 cup all-purpose flour
- 3 cups warmed whole milk
- 1/2 cup dry sherry
- Kosher salt and freshly ground black pepper
- Three 6.4-ounce cans white albacore tuna in water, drained
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons minced fresh parsley
- 1/2 cup panko breadcrumbs
- Serving suggestions: a green salad and crusty bread
Vegetarian Chili Verde
By msweeney
Directions Heat the oil in a heavy, large pot over medium heat
- 1/4 cup extra-virgin olive oil
- 1 cup chopped onion
- One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
- One 8-ounce yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes
- 4 large cloves garlic, flattened, peeled and chopped
- 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
- 2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
- 2 tablespoons dried Mexican oregano
- 1 tablespoon all-purpose flour
- 2 teaspoons cumin seeds
- Kosher salt and freshly ground black pepper
- One 28-ounce can hominy with juices (preferably golden)
- 1 cup vegetable broth
- One 7-ounce can diced mild green chiles
- Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)
- Buttermilk and Sour Cream Corn Bread, recipe follows
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
- 2 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1/3 cup sour cream
- 2 large eggs
Quinoa Muffin Frittata
By msweeney
Preheat oven to 350F and line muffin pan In a bowl, beat eggs and add quinoa and chopped vegetable of your choice
- 4 eggs
- 1 cup cooked quinoa (about 1/2 cup raw quinoa)
- 1 1/2 cups of chopped vegetable (I used tomatoes, spring onions, mushroom, spinach)
- Salt and pepper to taste
- Optional: cream cheese, bacon bits and chives to serve muffins with
Chicken Teriyaki with Ginger Rice
By msweeney
In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the suga...
- 1/2 cup reduced sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon chopped garlic
- 1 (1-inch) piece peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced
- 2 pounds skin-on boneless chicken thighs
- 1 tablespoon canola oil
- 2 cups conventional white rice
- 1 teaspoon salt
- 3 1/2 cups water
- 2 bunches scallions, ends removed
lemony cream butter cake - BlackJack Bakehouse
By msweeney
Preheat oven 325 Degrees. Grease or spray 9" spring foam pan with vegetable spray
- Cake:
- 2/3 C all purpose flour
- 1/3 cup sugar
- 2 t baking powder
- 1/4 t kosher salt Heaping
- 1/2 cup - 1 stick unsalted butter, melted, and cooled
- 2 eggs
- 2 T lemon juice (1 lemon)
- 1/2 t vanilla
- zest of two lemons
- Cream cheese filling
- 8 oz cream cheese at room temp
- 3 T butter melted
- 1 egg
- 1 t lemon extract
- 1/2 t vanilla extract
- zest of 1/2 lemon
- 1 C confectioners sugar
Corn and Poblano Lasagna 2
By msweeney
Directions Preheat the oven to 350 degrees F
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
- 1/2 cup thinly sliced white onion
- 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
- 1 large zucchini, thinly sliced lengthwise
- Twelve 7-by-3-inch no-boil lasagna sheets
- 2 cups shredded Oaxaca cheese, or mozzarella
Everything Lo Mein
By msweeney
Directions Mix together sauce ingredients and reserve
- Sauce
- 3 rounded tablespoons hoisin sauce
- 3 tablespoons dark soy, eyeball it
- 3 tablespoons water, eyeball it
- 2 teaspoons hot sauce, eyeball it
- Everything lo mein
- 1/2 pound spaghetti
- Salt
- 1/4 cup vegetable oil, divided
- 2 large eggs, beaten
- 3 chicken breast cutlets, thinly sliced into strips
- 3 thin cut pork chops, thinly sliced into strips
- Black pepper
- 2 teaspoons ground coriander
- 2 inches fresh ginger, chopped or grated
- 4 cloves garlic, finely chopped
- 6 scallions, cut into 3-inch lengths then sliced lengthwise
- 1/2 pound shiitake mushrooms, chopped
- 1 red bell pepper, cut into quarters, seeded, then sliced
- 1 small can sliced water chestnuts
- 2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
Homemade Baked Beans
By msweeney
Sort through the beans and pick out any dried-up beans or small pebbles
- 1 pound dried pinto beans
- 8 slices bacon, chopped
- 3 cloves garlic, chopped
- 1/2 large Vidalia onion, chopped
- Pinch salt and ground pepper
- 2 teaspoons chili powder
- 4 cups chicken stock
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup packed light brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
Pan-Fried Salmon with Green Goddess Tzatziki
By msweeney
For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food proce...
- 1 cup plain 2-percent fat Greek yogurt
- 2 tablespoons mayonnaise
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 an English hothouse cucumber, seeded (1 pound)
- Four 7-ounce salmon fillets, each about 1-inch thick,skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil