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Recipes
Jalapeno Chicken Breasts
By cmschnettler
1. Sprinkle chicken with chili powder and salt
- 6 bone-in chicken breast halves, skinned
- 1 tablespoon chili powder
- 1/8 teaspoon salt
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 1/3 cup sliced pickled jalapeno chile pepper, drained
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
- 2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)
Enchi-lagna
By cmschnettler
Preheat oven to 350°. Heat 2-3 TB
- Enchilada sauce:
- To make annatto oil: Combine 2 Cups of corn oil
- or lard with 1⁄4 Cup ANNATTO SEEDS in a saucepan.
- Simmer over low heat until the oil is a rich red; 10
- minutes should do it. Don’t use too high a heat or
- simmer too long or the seeds blacken and the oil
- loses its color. Let sit 10-15 min. Strain out and discard the seeds. If you’re not going to use the oil right away, store in the refrigerator.
- 1-2 Cups annatto oil*
- 1 ⁄2 Cup annatto oil
- 4 TB. flour
- 1 ⁄4 Cup CHILI POWDER (4 TB.)
- 2 14.5 oz. cans tomato sauce
- 3 Cups water
- 1 tsp. GROUND CUMIN
- 1 tsp. GRANULATED GARLIC POWDER
- 1-2 tsp. salt, to taste
- 1-2 tsp. PENZEYS FRESHLY GROUND PEPPER,
- to taste
- Enchi-lagna:
- 2-3 Cups cooked meat (Angelina uses chicken,
- pulled pork or skirt steak seasoned with
- ADOBO SEASONING and then browned in
- a bit of annatto oil)
- 2-3 Cups shredded Chihuahua cheese
- 12-16 corn tortillas
- 1-2 Cups enchilada sauce (some people like
- more, some less)
Santa Fe Salsa Salad
By cmschnettler
In a small mixing bowl, stir together all dressing ingredients until combined and set aside
- Dressing:
- 1/2 cup Mayonnaise
- 1/3 cup Sour Cream
- 1/3 cup Mild or Medium Salsa
- 2 Tbsp Chopped Fresh Cilantro Leaves
- 1/4 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1/4 tsp Salt
- Salad:
- 2 1/2 cups Shredded Iceberg or Romaine Lettuce
- 1 × 15 oz can Black Beans, rinsed and well drained
- 1/3 cup Thinly Sliced Green Onions, green and white parts
- 1 1/4 cups Frozen Whole Kernel Sweet Corn, thawed
- 3 Medium Tomatoes, seeded and chopped
- 2 Large Avocados; Peeled, seeded and diced
- 2 Tbsp Lime Juice
- Garnish:
- 6 Cherry Tomatoes, halved
- 1 Medium Green Bell Pepper, cut into matchsticks
- 1 Tbsp Chopped Fresh Cilantro Leaves
Warm Pasta Salad
By cmschnettler
Place Brie cheese in freezer for 2 hrs
- 12 oz. Brie cheese
- 8 oz. jar marinated, julienne sun-dried tomatoes, undrained
- 1/2 c. olive oil
- 1 c. fresh basil leaves, cut in strips
- 4 garlic cloves
- 2 tsp. pepper
- 1 c. pitted, sliced kalamata olives
- 1 lb. cooked rigatoni pasta
BLT Rollers
By cmschnettler
MIX cream cheese and mayo in medium bowl
- 4 4
- oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/4 1/4
- cup KRAFT Real Mayo Mayonnaise
- 8 8
- slices OSCAR MAYER Bacon, cooked, crumbled
- 1/2 1/2
- cup chopped tomatoes
- 2 2
- flour tortillas (8 inch)
- 1/2 1/2
- cup shredded romaine lettuce
Creamy Wild Rice & Mushroom Soup
By cmschnettler
Heat oil in a Dutch oven over medium heat
- 1 tbsp. olive oil
- 1 lb. white or cremini mushrooms, sliced
- 1 c. celery, chopped
- 1 c. carrots, chopped
- 1 medium shallot, chopped
- 1/4 c. all-purpose flour
- salt + pepper to taste
- 1/3 c. white wine
- 1 tsp. dried thyme
- 4 c. vegetable broth
- 1 c. instant or cooked wild rice
- 3/4 c. reduced-fat sour cream
- 2 tbsp. chopped fresh parsley
Kielbasa and Apple Pasta Bake
By cmschnettler
Sharp cheddar cheese and cubed apple complement the spicy kielbasa in this saucy casserole recipe
- 1 pound rigatoni
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1/4 cup all-purpose flour
- 1 quart milk
- 1 block (10 ounces) extra-sharp cheddar cheese, shredded (3 cups)
- 1 teaspoon hot-pepper sauce
- 1 teaspoon salt
- 1 package fully-cooked kielbasa (14 ounces), sliced into 1/4-inch-thick coins
- 3 Fuji apples, cored and cut into 1/2-inch cubes
- 2 scallions, thinly sliced
BBQ Chicken Salad
By cmschnettler
Heat olive oil in a medium skillet over medium high heat
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 Roma tomato, diced
- 3/4 cup canned corn kernels, drained
- 3/4 cup canned black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup Ranch dressing
- 1/4 cup BBQ sauce
- 1/4 cup tortilla strips
Spinach Stuffed Mushrooms
By cmschnettler
Preheat an oven to 375 degrees F (190 degrees C)
- 1/4 cup olive oil
- 30 large whole fresh mushrooms, stems removed
- 1 egg
- salt and ground black pepper to taste
- 1 teaspoon minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded Gouda cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
Monterey Spaghetti
By cmschnettler
In a large pot with boiling salted water, cook spaghetti until al dente
- 1/4 lb. spaghetti, broken into pieces
- 1 egg
- 1 c sour cream
- 1/4 c grated Parmesan cheese
- 1/8 tsp. crushed garlic
- 3 c shredded Monterey Jack cheese
- 1 package frozen chopped spinach, thawed and drained (10 oz.)
- 1/2 can French fried onions (6 oz.)