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Recipes
California Turkey Chili
By msweeney
Directions Heat the oil in a heavy, large pot over medium-high heat
- 1/4 cup extra-virgin olive oil
- 4 large cloves garlic, smashed, peeled and chopped
- 2 large poblano chiles, stemmed, seeded and diced
- 1 celery stalk, chopped
- 1 large onion, chopped
- 1 1/2 pounds ground turkey (dark meat)
- 1 tablespoon all-purpose flour
- 4 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons (packed) dark brown sugar
- 1 teaspoon dried Mexican oregano, crushed
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 cups low-salt chicken broth (preferably organic)
- One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
- Simplest Quinoa and Pine Nut Pilaf, recipe follows
- Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
- Quinoa and Pine Nut Pilaf
- 1 1/4 cups whole grain quinoa (about 7 ounces)
- 1 3/4 cups low-salt chicken broth (preferably organic)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh cilantro or Italian parsley
- 1/3 cup pine nuts
Italian Baked Chicken and Pastina - Giada
By msweeney
Preheat the oven to 400 degrees F
- 1 1 1 cup pastina pasta (or any small pasta)
- 1 1 1 cup pastina pasta (or any small pasta)
- 1 1 1 cup pastina pasta (or any small pasta)
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 1/2 1/2 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 1/2 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 1/2 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 1/2 1/2 cup diced onion (about 1/2 a small onion)
- 1/2 1/2 1/2 cup diced onion (about 1/2 a small onion)
- 1/2 1/2 1/2 cup diced onion (about 1/2 a small onion)
- 1 1 1 clove garlic, minced
- 1 1 1 clove garlic, minced
- 1 1 1 clove garlic, minced
- 1 1 can 1 (14.5-ounce) can diced tomatoes with juice
- 1 1 can 1 (14.5-ounce) can diced tomatoes with juice
- 1 1 can 1 (14.5-ounce) can diced tomatoes with juice
- 1 1 1 cup shredded mozzarella
- 1 1 1 cup shredded mozzarella
- 1 1 1 cup shredded mozzarella
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 cup bread crumbs
- 1/4 1/4 1/4 cup bread crumbs
- 1/4 1/4 1/4 cup bread crumbs
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup grated Parmesan
- 1 1 1 tablespoon butter, plus more for buttering the baking dish
- 1 1 1 tablespoon butter, plus more for buttering the baking dish
- 1 1 1 tablespoon butter, plus more for buttering the baking dish
The Chewy chocolate chip cookie
By msweeney
Melt the butter in a 2-quart saucepan over low heat
- 8 ounces unsalted butter
- 12 ounces bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces granulated sugar
- 8 ounces light brown sugar
- 1 largeegg
- 1 largeegg yolk
- 1 ounce whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Cranberry Upside Down Skillet Corncake
By msweeney
Preheat the oven to 350 degrees F
- 2 tablespoons butter
- 3/4 pound fresh cranberries
- 1 3/4 cups granulated sugar, divided
- 4 teaspoons lemon zest, divided
- 1/4 cup lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons yellow cornmeal
- 2 large eggs
- 1 large egg yolk
- 2/3 cup milk
- 1/2 cup olive oil or vegetable oil
Nick and Toni's Penne Alla Vecchia Bettola
By msweeney
Directions Preheat oven to 375 degrees F
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 3/4 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream
- Grated Parmesan cheese
Spicy Shrimp and Grits with Andouille Sausage Red Eye Gravy
By msweeney
Directions Heat the oil in a 12-inch skillet over medium-high heat
- 2 tablespoons canola oil
- 8 ounces andouille sausage, sliced into 1/4-inch rounds
- 4 large shallots, medium dice
- 6 cloves garlic, thinly sliced
- 2 teaspoons Creole or Cajun spice mix
- 2 cups chicken stock or broth
- 1/2 cup strong brewed coffee
- 1/4 cup Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 2 tablespoons unsalted butter
- 1 1/2 pounds shrimp, peeled and deveined
- Cheesy Grits, recipe follows
- Green onions, chopped, for garnish
- 2 1/2 cups whole milk
- 4 tablespoons unsalted butter
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon ground black pepper, plus more for seasoning
- 1 1/2 cups quick-cooking grits
- 2 cups shredded sharp Cheddar
Biscuits - Gluten free vanilla bean
By msweeney
Breakfast In Bed For Two on Valentine's Day
- 1 cup Basic Gluten-Free Flour Mix, or 1 cup all-purpose flour
- 1/4 teaspoon xanthan gum (omit if using all-purpose flour)
- 1 1/2 teaspoons double acting baking powder
- 1/4 teaspoon salt
- 1 Tablespoon granulated sugar
- 1/4 cup chilled vegetable shortening (you can also use an organic dairy-free, soy-free shortening)
- 1/2 cup vegan vanilla yogurt (soy milk, coconut milk, or rice milk yogurts all work)
- 1 vanilla bean, or 1 teaspoon vanilla extract
- 1 Tablespoon rice milk
Gluten-Free Beignet Recipe
By msweeney
Published: September 22, 2011
- 1/2 Cup warm water
- 1/4 Cup sugar
- 2 tsp yeast
- 3/4 Cup almond milk (Regular milk should work, too.)
- 1/2 Cup butter, melted
- 2 eggs, lightly beaten
- 2 Cups brown rice flour (I use Authentic Foods finely ground.)
- 1 Cup potato starch
- 1/2 Cup sweet rice flour
- 1 Tbsp xanthan gum
- 1/2 tsp salt
- 1 liter vegetable oil for frying beignets
- powdered sugar for dusting the beignets after cooking
Chicken Cordon Bleu Casserole
By msweeney
Watch how to make this recipe
- 6 tablespoons salted butter
- 2 cups small-cubed ham
- 1 1/4 cups grated Swiss cheese
- 1 1/4 cups grated Monterey Jack cheese
- 4 cooked boneless, skinless chicken breasts, cut into cubes
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
Sausage and Roasted Vegetable Penne
By msweeney
Directions Preheat the oven to 400 degrees F
- 1 sweet onion, cut into wedges
- 1 medium zucchini, sliced in 1/2 lengthwise
- 1 red bell pepper, cheeks removed
- 1/2 pound button mushrooms, stemmed
- 2 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 pint grape tomatoes, washed and dried
- 2 sweet or hot Italian sausages, thinly sliced or casings removed
- 1/4 cup white wine
- 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
- Freshly grated Parmesan, for garnish