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Recipes
Cilantro Honey-Lime Dressing
By msweeney
Toss all salad ingredients in a large bowl
- 2 1/2 cups chopped romaine lettuce
- 1 can (15.5 oz) black beans, rinsed and well drained
- 3/4 cup chopped seeded tomato
- 3/4 cup chopped peeled jicama
- 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
- 3/4 cup thinly sliced radishes
- Half a ripe avocado, diced
- 1 red bell pepper, chopped
- 1/4 cup crumbled reduced-fat feta cheese
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tbsp finely chopped fresh cilantro
- 1 garlic clove, peeled and minced
- 1 tsp chopped jalapeño pepper (use canned for less heat)
Shrimp and Sausage Jambalaya
By msweeney
Directions Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8...
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
Eggless Caesar Salad
By msweeney
Directions In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard a...
- 1 cup grated Parmigiano, plus a block for shaving
- 2 lemons, juiced
- 3 garlic cloves
- 2 tablespoons Dijon mustard
- 3 or 4 anchovy fillets
- Extra-virgin olive oil
- Kosher salt
- 3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
- 2 hearts romaine lettuce
Gluten Free Cake Mix Sugar Cookies
By msweeney
1 Heat oven to 350°F. In large bowl, stir all ingredients except colored sugar with spoon until dough forms
- 1 box Betty Crocker® Gluten Free yellow cake mix
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1 egg
- Colored sugar
Skillet Cookie Sundae
By msweeney
Directions Preheat the oven to 350 degrees F
- 2 sticks butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 heaping teaspoons instant coffee
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chips
- Ice cream, such as vanilla, strawberry, mint chocolate chip or chocolate, for serving
- Hot fudge, for serving
- Canned whipped cream, for serving
- Maraschino cherries, for serving
Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping
By msweeney
Directions Preheat grill pan over high heat
- 1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
- Salt and pepper
- 8 pita breads
- 1 ripe lemon, zested and juiced
- 3 tablespoon red wine vinegar, eyeball it
- 1/2 cup extra-virgin olive oil, eyeball it
- 2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
- 3 cloves garlic, chopped
- Salad
- 2 hearts Romaine lettuce, chopped
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 8 ounces feta cheese, crumbled
- 2 vine ripe tomatoes, seeded and diced
- 1/3 seedless or English cucumber, diced
- 1/2 red onion, chopped
- 1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped
Garden Vegetable Soup
By msweeney
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons finely minced garlic
- Kosher salt
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts chicken or vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
Lemon-Raspberry Coffeecake - BHG
By msweeney
Directions Preheat oven to 375 degrees F
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup buttermilk
- 3 ounces cream cheese, softened
- 1 teaspoon finely shredded lemon peel
- 1 cup fresh or frozen raspberries Powdered sugar and fresh raspberries (optional)
Pot Roast - Mamma Neely's
By msweeney
Directions Preheat the oven to 350 degrees F
- 1 (3 to 4-pound) boneless bottom round roast
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 2 yellow onions, peeled and quartered
- 3 cloves garlic, smashed
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 carrots, peeled and sliced into 1/2-inch pieces
- Freshly chopped parsley leaves, for garnish
Black Bean Soup
By msweeney
Put the bacon into a large heavy pot and place it over medium heat
- 10 slices bacon, finely chopped
- 2 medium onions, chopped (about 2 1/2 cups)
- 6 garlic cloves, pressed
- 1 (14 1/2-ounce) can reduced-sodium chicken broth
- 1 1/2 cups canned chopped tomatoes
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chili powder
- 4 (15 1/2-ounce) cans black beans, drained but not rinsed
- Kosher salt and freshly ground black pepper
- 1 bunch cilantro
- juice of 1/2 lime
- Thinly sliced scallions, for garnish
- Sour cream, for garnish
- Grated cheddar, for garnish