Msweeney's profile page
Recipes
Gingerbread Steel-Cut Oatmeal
By msweeney
Instructions The evening before, in a medium saucepan whisk together the brown sugar, molasses, salt, spices, and...
- 1/4 cup packed dark brown sugar
- 1/4 cup unsulfured mild molasses
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups steel-cut oats
- 6 C water
- 1 tablespoon finely-chopped crystallized ginger
- 1/4 cup toasted pecans
- heavy cream, for serving
Glazed Buttermilk Doughnut Muffins
By msweeney
Preheat oven to 425 makes 12 muffins Cream the butter, oil and sugars together
- Glaze:
- Glazed Buttermilk Doughnut Muffins ~~~adapted from King Arthur Flour
- oven to 425
- makes 12 muffins
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Cream the butter, oil and sugars together. Add in the eggs, one at a time. Then add the vanilla. Beat well.
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 teaspoons ground nutmeg, to taste (I used freshly grated)
- 3/4 teaspoon salt
- 2 2/3 cups all-purpose flour
- 1 cup buttermilk (you can use regular milk)
- 1/4 c milk
- 1 t vanilla extract
- 2 c sifted confectioners sugar
Rib Eye Steak Panini
By msweeney
Directions Preheat a panini maker
- Steak:
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 small red bell pepper, cored, seeded and thinly sliced
- 1 teaspoon herbes de Provence
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- One 1-pound boneless rib eye steak, cut into 1/4-inch-thick slices
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
- 4 kaiser rolls, halved
- 1 1/3 cups arugula
- 4 slices sharp provolone
Portuguese Fisherman's Shrimp and Chorizo
By msweeney
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and ren...
- 1 tablespoon extra-virgin olive oil
- 8 ounces chorizo, casing removed and chopped
- 1 starchy potato, peeled and chopped
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 3 to 4 cloves garlic, chopped or thinly sliced
- 1 Fresno or Holland pepper, thinly sliced
- 2 tablespoons chopped fresh thyme
- 1 bay leaf
- 1 small bunch flat-leaf kale, leaves stripped and chopped
- Freshly grated nutmeg
- 1 (15-ounce) can chick peas, drained
- 1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
- 3 cups chicken stock
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds medium shrimp, deveined and stemmed
- Juice of 1 lemon
- Portuguese rolls, for serving
Spinach Mushroom Quiche
By msweeney
1 Heat oven to 425°F. In medium bowl, place Bisquick mix
- 1 cup Bisquick® Gluten Free mix
- 1/3 cup plus 1 tablespoon shortening
- 3 to 4 tablespoons cold water
- 1 tablespoon butter
- 1 small onion, chopped (1/3 cup)
- 1 1/2 cups sliced fresh mushrooms (about 4 oz)
- 4 eggs
- 1 cup milk
- 1/8 teaspoon ground red pepper (cayenne)
- 3/4 cup coarsely chopped fresh spinach
- 1/4 cup chopped red bell pepper
- 1 cup gluten-free shredded Italian cheese blend (4 oz)
Dairy-Free Rice Pudding
By msweeney
Method: Rinse the rice, drain and set aside
- 1 cup Arborio or Jasmine rice
- 4 cups vanilla soy milk or almond milk
- 1/8 teaspoon sea salt
- 1 small cinnamon stick
- 1/3 cup maple syrup
- 1/2 cup raisins
- Cinnamon or nutmeg powder
Chicken Liver Pâté
By msweeney
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt
- 1/2 pound chicken livers, well-trimmed
- 1/2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1/4 teaspoon thyme leaves
- Kosher salt
- 1/2 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- 2 teaspoons Cognac or Scotch whisky
- Freshly ground pepper
- Toasted baguette slices, for serving
Almost-Famous Rosemary Bread
By msweeney
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer)
- 1 1/4-ounce packet active dry yeast
- 2 teaspoons sugar
- 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons dried rosemary
- 1 teaspoon fine salt
- 1/2 teaspoon kosher salt Freshly ground pepper
Chicken with Wild Mushrooms
By msweeney
Directions Preheat the oven to 325 degrees
- 2 (3 1/2- to 4-pound) chickens, cut in eighths
- Kosher salt and freshly ground black pepper
- All-purpose flour
- 1/2 cup good olive oil
- 8 whole garlic cloves
- 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
- 8 sprigs fresh thyme, tied with kitchen string
- 1/4 cup dry sherry
- 1 tablespoon minced garlic (3 cloves)
- 2 cups white wine, such as Pinot Grigio
- 2 cups good chicken stock, preferably homemade
- 3 tablespoons unsalted butter, at room temperature
Chicken Enchiladas
By msweeney
Preheat the oven to 350 degrees F
- 9 tomatillos, husked and rinsed
- 1/2 medium white onion
- 1 serrano chile
- 1 yellow chile (guero)
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves, loosely packed
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 6 (6-inch) corn tortillas
- 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
- 1/2 cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese