Cweeks' profile page
Recipes
Blueberry & Peach Empanadas
By cweeks
In a saucepan over medium heat, combine blueberries, peaches, brown sugar and butter
- 0.5 cups blueberries
- 1 cups peaches, diced
- 1 Tablespoons brown sugar
- 1 teaspoons butter
- 1 refrigerated pie crust
Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce
By cweeks
Courtesy Rachael Ray
- 2 large Russet potatoes
- EVOO, for the pans
- 4 slices bacon, cut into 1/2-inch pieces
- Salt and freshly ground pepper
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 clove garlic, finely grated or pasted
- 2 tablespoons prepared horseradish
- 4 tablespoons chopped fresh parsley
- Splash of half-and-half or whole milk
- 2 pounds 80-percent ground beef (if you grind your own, use 1/2-pound each skirt steak, brisket and sirloin)
- About 3 tablespoons Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper or 2 teaspoons hot sauce
- 1 small white or yellow onion, very thinly sliced
- 1/2 cup Irish stout, such as Guinness
- 1/2 pound sliced Cotswold or extra-sharp yellow Cheddar
- Brioche or potato rolls, lightly toasted
- Bread-and-butter pickles, for topping
- Watercress, for topping
Chipotle-Spiced Nachos with Chicken
By cweeks
Rub the chicken with the chipotle rub and let stand at room temperature for 30 minutes or up to 1 hour
- 1 lb. boneless, skinless chicken thighs
- 1 to 2 Tbs. spicy chipotle rub
- 1 yellow onion, cut into 1/2-inch dice
- 1 red bell pepper, seeded and cut into 1/2-inch dice
- 2 Tbs. olive oil
- Kosher salt, to taste
- 1 1/2 bags (each 14 oz.) tortilla chips
- 3/4 lb. sharp cheddar cheese, shredded
- 3/4 lb. Monterey jack cheese, shredded
- 1 can (16 oz.) refried beans
- 1/2 cup pickled jalapeño slices
- 2 Tbs. minced fresh cilantro
- Guacamole for serving (see related recipe at left)
- Salsa for serving
- Sour cream for serving
Stuffed Shells
By cweeks
Heat some olive oil in a skillet over medium heat
- 1 # Ground Italian Sausage
- 1 small yellow onion, diced
- 4 cloves minced Garlic
- 5 oz fresh Spinach
- 16 oz Ricotta
- 1 egg
- 1/2 Cup Parmesan
- Dash of Hot sauce
- 2 Tsp Garlic Salt
- Salt & pepper to taste
- Olive oil
- 1 qt Spaghetti sauce of your choice
Grilled Pork & Peaches with Pine Nut Basil Vinaigrette
By cweeks
Nutrients per serving (4 oz pork tenderloin, 1 peach, 1/4 cup vinaigrette, 2 cups arugula): Calories: 274, Total Fa...
- 4 medium peaches, halved and pitted
- 1 tsp olive oil
- 1 lb pork tenderloin
- 1/2 tsp sea salt, divided
- 1/2 tsp fresh ground black pepper, divided
- 1 cup basil leaves
- 1/4 cup toasted unsalted pine nuts
- 2/3 cup white wine vinegar
- 8 oz baby arugula
Roast Beef with Spicy Parsley Tomato Sauce
By cweeks
Recipe courtesy Giada De Laurentiis
- 1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
- 3 tablespoons olive oil
- 4 Roma tomatoes, cut in 1/2
- 2 teaspoons herbs de Provence
- Kosher salt and freshly ground black pepper
- 1 1/2 cups fresh flat-leaf parsley
- 2 garlic cloves
- 1/2 teaspoons red pepper flakes
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
Spinach Salad with Hot Bacon Dressing
By cweeks
Fry chopped bacon in non-stick skillet, when cooked through, but still tender, reduce heat to low and add vinegar ...
- 4 pieces bacon, chopped
- 2 tbsp. cider vinegar
- 2 tbsp. water
- 1 tbsp. sugar
- 1 beaten egg
- 1 bag washed spinach, torn into bite-size pieces
Udon Peanut Butter Noodles
By cweeks
Bring a large pot with lightly salted water to a rolling boil
- 1 (9 ounce) package dried udon noodles
- 1/2 cup chicken broth
- 1 1/2 tablespoons minced fresh ginger root
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 1/2 tablespoons honey
- 2 teaspoons chili oil
- 3 cloves garlic, minced
- 1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
- 1 red bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup chopped peanuts
- 1/4 cup chopped fresh cilantro
Granola Bars
By cweeks
Directions Preheat the oven to 350 degrees F
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Pretzel Bread
By cweeks
Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt
- Dough:
- 1 cup milk
- 2 tablespoons butter or margarine
- 2 tablespoons brown sugar
- 1 envelope Fleischmann's® RapidRise Yeast
- 2 teaspoons salt
- 3 cups all-purpose flour, or more as needed
- Boiling Solution:
- 3 quarts water
- 3/4 cup baking soda
- Egg Wash:
- 1 egg
- 1 teaspoon water