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Recipes
Winter Salad with Maple Candied Walnuts + Balsamic Fig Dressing (+ a BIG GIVEAWAY).
By msweeney
Preheat the oven to 375 degrees F
- 2 cups raw walnuts, 1 cup dried cranberries and 8 ounces crumbled goat cheese)
- 1/3 cup pure maple syrup
- 1/4 teaspoon cinnamon
- pinch of crushed red pepper
- 1/2 teaspoon salt
- 6 cups mixed greens (I used baby kale and spinach)
- 2 cups arugula
- arils from one pomegranate
- Balsamic Fig Dressing
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- salt and pepper, to taste
Shrimp and Wild Rice Casserole
By msweeney
Directions Cook the rice according to package directions minus 1/4 cup water
- 1 (8-ounce) package wild rice
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons butter
- 1/2 green bell pepper, seeded and chopped
- 1/2 onion, chopped
- 1 (10 3/4-ounce can) condensed cream of mushroom soup
- 2 cups grated sharp Cheddar
- Salt and pepper
Moussaka
By msweeney
For the vegetables: Preheat the oven to 400 degrees F
- 3 medium or 2 large red potatoes, sliced 1/4-inch thick
- Kosher salt
- 1 medium eggplant
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 onion, chopped
- Kosher salt
- 1 tablespoon olive oil
- 8 ounces ground beef
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cloves garlic, minced
- 1/2 cup red wine
- One 8-ounce can tomato sauce
- 5 tablespoons butter
- 5 tablespoons flour
- 4 cups milk, heated to very warm in microwave
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- Vegetable oil, for greasing
- 3/4 cup grated Parmesan
Raspberry Streusel Coffee Cake
By msweeney
In a large saucepan, cook raspberries and water over medium heat 5 minutes
- BATTER:
- 3-1/2 cups unsweetened raspberries
- 1 cup water
- 2 tablespoons lemon juice
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter, cubed
- 2 eggs, lightly beaten
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
- GLAZE:
- 1/2 cup confectioners' sugar
- 2 teaspoons 2% milk
- 1/2 teaspoon vanilla extract
Chinese Chicken Salad
By msweeney
Ingredients 1/4 cup mayonnaise 1/4 cup plus 2 tablespoons unseasoned rice vinegar 3 tablespoons plus 1 1/2...
- 1 /4 cup mayonnaise
- 1 /4 cup plus 2 tablespoons unseasoned rice vinegar
- 3 tablespoons plus 1 1/2 teaspoons sugar
- 1 /4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon Tabasco
- One 1/2-inch piece of fresh ginger, peeled and minced
- 1 small garlic clove, minced
- One 2 1/2-pound rotisserie chicken—meat shredded, skin and bones reserved for stock or discarded
- 3 scallions, thinly sliced
- 2 celery ribs, thinly sliced
- 1 cup unsalted roasted peanuts, coarsely chopped
- 3 /4 cup coarsely chopped cilantro
- One small head of romaine, cut into 1/2-inch ribbons
- 1 tablespoon extra-virgin olive oil
- 2 oranges, peeled with a knife and cut into sections
- Lime wedges, for serving
- How to Make It
- Step 1
- In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, peanuts and cilantro and toss until coated.
- Step 2
- In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1 1/2 teaspoons of sugar and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.
- Suggested Pairing
- This salad pairs well with a citrusy, floral Gewürztraminer.
Roasted Beet Salad with Chickpeas and Red Onion
By msweeney
Directions Preheat the oven to 350 degrees F
- 3 medium beets
- 2 cloves garlic, peeled
- 1 sprig rosemary
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups canned chickpeas, drained
- 1/2 red onion, sliced
- 1/2 cup roughly chopped dill pickles
- Juice of 1/2 lemon
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Beef Pozole
By msweeney
Place the beef shank in a large heavy stock pot
- 2 1/2 pounds beef shank
- 1 white onion, quartered
- 1 large carrot, roughly chopped to yield 1/2 cup
- 1 stick celery, roughly chopped to yield 1/2 cup
- 2 cloves garlic, peeled
- 2 bay leaves
- 2 tablespoons salt, plus extra for seasoning
- 1 tablespoon black peppercorns
- 1 (29-ounce) can Mexican-style hominy, drained
- Freshly ground black pepper
- 3 cups thinly sliced cabbage, for garnish
- 1 cup thinly sliced radishes, for garnish
- 10 lime wedges, for garnish
- 1/3 cup dried oregano, for garnish
- 10 corn tostadas, for garnish
- Pasilla-Guajillo Salsa, recipe follows (optional)
- 3 pasilla chiles, stemmed and seeded
- 3 guajillo chiles, stemmed and seeded
- 3 cloves garlic
- 2 cups warm water
- Salt and freshly ground black pepper
Buffalo Chicken and Blue Cheese Dipping Sauce
By msweeney
Directions Dipping Sauce: Combine all ingredients in a small bowl, mixing well
- 1/4 cup crumbled blue cheese
- 2 tablespoons buttermilk
- 1/2 cup light sour cream
- 1/4 teaspoon freshly ground black pepper
- 12 chicken tenders, about 12 ounces
- 1/2 cup Louisiana hot sauce
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon Cajun seasoning
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- Blue Cheese Dipping Sauce, recipe follows
- 4 ribs celery, cut into 3-inch lengths
Raspberry Almond Muffins
By msweeney
Preheat oven to 375 degrees F (190 degrees C)
- 1 cup sliced almonds
- 2 cups all-purpose flour
- 2/3 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup warm water
- 2 teaspoons almond extract
- 1/2 cup butter
- 2 eggs, beaten
- 1 1/2 cups frozen raspberries
Classic Tortilla Soup
By msweeney
Soup: Heat a heavy saute pan over medium-high heat
- 4 large plum tomatoes
- 1 small white onion or a 1-inch-thick slice of a large white onion, peeled
- 4 garlic cloves, unpeeled
- 1 medium dried New Mexico chile, stemmed, seeded, and torn into large pieces
- 6 cups chicken broth
- 2 corn tortillas, torn into 1-inch pieces
- Salt and freshly ground black pepper
- 6 corn tortillas, cut into 1/2-inch wide strips
- Vegetable oil, for shallow frying
- 6 to 8 canned chipotle chiles in adobo sauce, optional for garnish
- Mexican sour cream or regular sour cream, for serving
- 2 avocados, peeled and diced into 1/2-inch cubes or slices
- 1 queso fresco or mild feta cheese, crumbled