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Recipes
Beef and Cannellini Bean Minestrone
By msweeney
In a large saucepan or Dutch oven, add the oil and heat over medium heat
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 large carrot, peeled and diced into 1/4-inch pieces
- 1 rib celery, trimmed and diced into 1/4-inch pieces
- Kosher salt and freshly ground black pepper
- 8 ounces lean (8 percent fat) ground beef
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 dried bay leaf
- 1/2 cup grated Parmesan
Fried Chicken
By msweeney
In a bowl, combine the ingredients for the marinade
- 1/2 cup whole milk
- 1 cup sour cream
- 3 tablespoons Dijon Mustard
- 2 teaspoons kosher salt (plus additional to taste)
- 1 teaspoon freshly ground black pepper (plus additional to taste)
- 1 whole chicken, about 3 1/2 to 4 pounds, cut into 8 to 10 pieces
- 2 1/2 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons paprika
- 1/2 teaspoon freshly ground black pepper
- 3 cups solid vegetable shortening
Gluten Free Impossibly Easy Coconut Pie
By msweeney
1 Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray
- 3 eggs
- 1 3/4 cups milk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla
- 1 cup flaked or shredded coconut
- 3/4 cup sugar
- 1/2 cup Bisquick® Gluten Free mix
Chicago Steakhouse Sandwich
By msweeney
Directions For the steak: Heat a cast-iron skillet over high heat until very hot
- One 20-ounce boneless rib eye steak
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper
- Three 10-ounce bags fresh spinach, washed and stemmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons crumbled blue cheese
- 1/2 cup buttermilk
- 1 cup mayonnaise
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh dill
- 1/8 teaspoon ground black pepper
- 1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled
Sausage, Beans and Butternut squash/spinach Soup
By msweeney
Heat medium soup pot over medium-high heat
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 1/4 pounds Italian bulk sweet sausage
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 large butternut squash peeled and chopped into small dice
- 2 cloves garlic, chopped
- 1 bay leaf
- 2 cans white beans, drained
- Salt and pepper
- 4 cups spinach
- 2 quarts chicken stock
- Grated Parmigiano-Reggiano or Romano, to pass at table
Red Velvet Cupcakes
By msweeney
Preheat the oven to 350 degrees F
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners' sugar (3/4 pound)
Tuna and Hummus Sandwiches
By msweeney
Drain the oil from the tuna, reserving the oil
- 14 ounces jarred or canned Italian tuna in olive oil
- 1/4 cup minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced cornichons
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons good mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sourdough bread, halved and sliced 1/2 inch thick
- Hummus, store-bought or homemade (recipe follows)
- Fresh radishes, sliced
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes hot sauce, such as Tabasco
- 2 teaspoons kosher salt
Stuffed Pork Chops
By msweeney
Directions Preheat the oven to 325 degrees F
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1/2 cup breadcrumbs
- Pinch salt
- Pinch pepper
- Pinch garlic powder
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 4 bone-in pork chops, about 1 1/2-inch thick
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
Winter Minestrone and Garlic Bruschetta
By msweeney
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 1 (26-ounce) can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (recipe follows)
- Freshly grated Parmesan cheese, for serving
- 1 French baguette
- Good olive oil
- 1 clove garlic, cut in half lengthwise
Turkey and Quinoa Stuffed Peppers
By msweeney
Preheat the oven to 425 degrees F
- 2 cups low-sodium chicken broth
- 1 cup red quinoa
- Extra-virgin olive oil
- 1 pound lean ground turkey
- 1 teaspoon crushed red pepper flakes
- 1 clove minced garlic
- Kosher salt and freshly cracked black pepper
- 1/4 cup white wine
- 2 large red bell peppers
- 2 large green bell peppers
- 2 cups lightly packed stemmed and julienned kale leaves
- 1/4 cup toasted pepitas
- 1 1/2 cups finely ground panko breadcrumbs
- 1/4 cup grated Parmesan
- Roasted Tomatillo Avocado Sauce, recipe follows, for garnish
- Fresh flat-leaf parsley sprigs, for garnish
- 6 medium tomatillos (about 8 ounces), husked
- Olive oil
- Kosher salt and freshly cracked black pepper
- 1 teaspoon ground cumin
- 1 ripe avocado, halved, pitted, peeled and diced
- 1 clove garlic, peeled and minced
- 1/2 jalapeno, coarsely chopped and seeds removed
- 1/2 sweet onion, like Maui or Vidallia, rough chopped
- Juice of 1 lime
- 1 handful fresh cilantro leaves