Msweeney's profile page
Recipes
Chicken Taco Salad
By msweeney
Directions Heat the olive oil in a large skillet
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 cloves garlic, chopped
- 1/2 jalapeno, seeded and finely chopped
- 1 pound ground chicken
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/4 cup plain low fat yogurt - can substitute sour cream
- 1/2 cup chunky salsa
- 1 heart of romaine lettuce, chopped
- 1 cup cherry tomatoes, sliced in half
- 1 cup hand-crushed baked tortilla chips
- 1 cup shredded Monterey Jack-Cheddar cheese blend
- 1 small handful cilantro leaves (about 1/4 cup)
- Kosher salt and freshly ground black pepper
Quinoa Pudding w/Maple Syrup and Coconut Milk
By msweeney
Directions Place quinoa in a mesh colander
- 1 cup quinoa
- 4 cups unsweetened coconut milk (or whole milk)
- 1/3 cup maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
German Chocolate Bars
By msweeney
Makes one 9x13-inch pan 1 18-ounce box chocolate, Swiss chocolate, or devil's food cake mix (not the one with pudd...
- Crust:
- 1 18-ounce box chocolate, Swiss chocolate, or devil's food cake mix (not the one with pudding added!)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- Filling:
- 1 14-ounce can low-fat sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup milk chocolate chips
Hoppin John
By msweeney
Melt the butter in a large skillet over medium heat
- 2 tablespoons butter
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- Garlic powder
- 2 cups black-eye peas, cooked
- 2 cups cooked rice
- House Seasoning, recipe follows
- 8 sprigs fresh parsley, for garnish
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Bread Pudding Cups with Bourbon Sauce
By msweeney
Directions For the bread pudding cups: Preheat the oven to 350 degrees F
- Bourbon Sauce:
- Nonstick cooking spray, for spraying liners
- 4 cups half-and-half
- 2 cups packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 large eggs, lightly beaten
- 2 cups chopped pecans
- 2 sticks unsalted butter, melted
- 12 slices stale cinnamon-raisin bread, torn into 1-inch pieces
- 1 cup apple cider
- 1 cup bourbon
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- Pinch of salt
Sweet Potato and Corn Pudding
By msweeney
Preheat the oven to 350 degrees F
- 2 teaspoons butter, room temperature
- 3 tablespoons plain bread crumbs
- 1 tablespoon olive oil
- 8 strips bacon, chopped into 1/2-inch pieces
- 3 ears fresh yellow corn, shucked and kernels cut from the cob
- 1 cup small diced onion
- 1/2 cup small diced bell pepper
- 1/2 cup small diced celery
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 cups heavy cream
- 1 cup whole milk
- 6 large eggs
- 1 (12-ounce) sweet potato, roasted and strained through a fine sieve, about 1 cup
- 1/4 teaspoon black pepper
- 1/8 teaspoon grated nutmeg
- 1/2 cup freshly grated Parmesan
- 1/2 cup yellow cornmeal
Stove Top Stuffing - Gluten Free
By msweeney
Melt the butter in a large saucepan with the spices
- 1 bunch fresh parsley
- 1 cup finely sliced celery
- 1 cup finely diced onion
- 1 stick unsalted sweet cream butter
- 1 teaspoon ground marjoram
- 1 teaspoon ground sage
- 1 teaspoon ground black pepper
- 1 teaspoon italian seasoning
- 1 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1 teaspoon minced garlic
- 1 can Swanson chicken stock
- 4 cups gluten free bread crumbs
Four Cheese Ravioli with Herb Pesto
By msweeney
Directions For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy past...
- 1 packed cup fresh basil leaves
- 1/2 packed cup fresh Italian parsley leaves
- 1/2 packed cup fresh mint leaves
- 1/2 cup (1 1/2 ounces) grated Parmesan
- 1/4 cup pine nuts, toasted
- 1 tablespoon anchovy paste
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups (12 ounces), fresh whole-milk ricotta
- 3/4 packed cup (3 ounces) coarsely grated mozzarella, at room temperature
- 1/4 cup mascarpone cheese, at room temperature
- 1/4 cup freshly grated Parmesan, at room temperature
- 1/4 cup plain breadcrumbs
- 1/8 teaspoon freshly grated nutmeg
- 1 1 /2 tablespoons kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 egg, beaten
- 35 store-bought wonton wrappers
- 2 tablespoons extra-virgin olive oil
Garlic and Herb Marinade
By msweeney
"Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Ital...
- 1/3 cup water
- 1/3 cup vinegar
- 1/8 cup vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian-style seasoning
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Parmesan Chicken
By msweeney
Directions Pound the chicken breasts until they are 1/4-inch thick
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper