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Recipes
Cheesy Quinoa with Spinach
By msweeney
Add to my Recipe Box Add to my Grocery List Add notes to recipe Directions Preheat the oven to 375 degrees
- 5 oz quinoa
- 1 yellow bell pepper
- 1 onion
- 2 cloves garlic
- 10 oz spinach
- 1/4 cup heavy cream
- 1/2 cup cheddar cheese
- 1/4 cup Parmesan cheese
- 1/4 cup panko
- 1 tsp Dijon mustard
- 1 vegetable stock concentrate
- 2 Tbsp olive oil
Mexican Rice Casserole
By msweeney
Preheat the oven to 375 degrees F
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Linguine with Shrimp, Asparagus and Cherry Tomatoes
By msweeney
Directions Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 1 pound linguine
- 2 tablespoons extra-virgin olive oil
- Two 12-ounce bags cherry tomatoes, stemmed and halved
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 large cloves garlic, flattened and chopped
- 1/2 cup dry white wine
- 1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- 2 teaspoons chopped fresh oregano
Mexican Rice Casserole
By msweeney
Directions Preheat the oven to 375 degrees F
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Sofrito Mashed Potatoes
By msweeney
Directions Fill a large pot with water, salt and potatoes and bring to boil
- 2 tablespoons salt
- 2 pounds potatoes (recommended: Yukon gold)
- 3 tablespoons canola oil
- 1/4 cup chopped red onions
- 1 red bell pepper, chopped
- 1/2 green pepper, chopped
- 3 tablespoons chopped garlic
- 2 tablespoons tomato paste
- 1/4 cup white wine
- 3 ounces tomato sauce
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 3 tablespoons salt
- Salt and pepper
- 2 tablespoons chopped cilantro leaves
Squash Casserole
By msweeney
Preheat the oven to 350 degrees F
- 1 small Vidalia onion, chopped (about 3/4 cup)
- Water
- 2 pounds yellow squash, cut into 1/2 to 1-inch cubes
- Kosher salt and freshly cracked black pepper
- 1 cup good quality mayonnaise
- 1 1/2 cups grated Gruyere cheese
- 1 1/4 cups crushed butter crackers, divided
Chinese Turkey Salad
By msweeney
Directions For the turkey: In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic ...
- 4 cups low-sodium chicken broth
- 1 cup low-sodium soy sauce
- 1 cup orange juice
- 2 cloves garlic, peeled and smashed
- One 2-inch piece fresh ginger, peeled and finely chopped
- One 3 to 3 1/2-pound bone-in, skinless turkey half-breast
- 2 cups vegetable oil
- 10 wonton wrappers, cut into 1/2-inch-wide strips
- 1/3 cup grapeseed or vegetable oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons orange juice
- 1 tablespoon toasted sesame seeds
- Kosher salt and freshly ground pepper
- 1/2 cup sliced almonds, toasted (see Cook's Note)
- One 1-pound head romaine, torn into 1-inch pieces
- 1/2 head iceberg lettuce, shredded
- 1/2 head Napa cabbage (8 ounces), shredded
- 3 scallions, thinly sliced
- 1/2 red bell pepper, stemmed, seeds and ribs removed, cut into 1/4-inch-thick strips
Italian Beef Sandwich -Lidia's Italy
By msweeney
Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 4 1/2 pound boneless beef rump roast
- 2 cups dry red wine
- 4 medium onions, sliced 1/4 inch thick
- 6 garlic cloves, crushed and peeled
- 6 tablespoons extra-virgin olive oil
- 16 6-inch sub rolls or lengths of Italian bread
- 4 stalks celery, sliced 1/2 inch thick on the bias
- 4 bell peppers (red and green), sliced 3/4 inch thick
- 6-8 pickled hot cherry peppers, stemmed - See more at: http://www.lidiasitaly.com/recipes/detail/1101#sthash.tcD4DrsY.dpuf
Eggplant Parmigiana
By msweeney
Directions Preheat the oven to 450 degrees F
- Basic Tomato Sauce:
- Extra-virgin olive oil
- 2 large eggplant, about 2 pounds
- Salt and pepper
- 2 cups basic tomato sauce, recipe follows
- 1 bunch fresh basil leaves, chiffonade
- 1 pound fresh mozzarella, sliced 1/8-inch thick
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup fresh bread crumbs, lightly toasted under broiler
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely grated
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
Slow Cooker Honey Garlic Chicken - StumbleUpon
By msweeney
Instructions Combine soy sauce, honey, hoisin sauce, rice vinegar, fresh ginger, garlic, chopped onion and chili f...
- Ingredients
- 4 Large bone-in Chicken Breasts, skin removed
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, minced
- 1/4 teaspoon red chili flakes
- 5 cloves garlic, minced
- 1 small onion, finely diced
- 3 tablespoons cornstarch