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Recipes
Mushroom Asiago Chicken
By cmschnettler
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform...
- Seasoned Flour:
- 1 lb Boneless Skinless Chicken Breast Halves, 2 large
- 2 Tbsp Butter
- 2 Tbsp Olive Oil, divided
- 2 cups Mushrooms, cut in half
- 1 clove Garlic, minced
- 3 Springs Fresh Thyme
- 1 1/2 cups Dry White Wine
- 1/2 cup Seasoned Flour, see below
- 1/2 cup Heavy Cream
- 1/4-1/2 cup Shredded Asiago Cheese
- 1/2 tsp Salt, or to taste
- 1/4 tsp Pepper, or to taste
- .
- 1/2 cup All-purpose Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
Crispy Garlic Smashed Potatoes
By cmschnettler
Place whole potatoes in a large pot of boiling water and boil for 20 minutes or until tender
- 1 pound small red potatoes, washed
- 4 garlic cloves, minced
- 3 tablespoons butter, melted
- salt and pepper, to liking
Jalapeño Popper Chicken
By cmschnettler
Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish
- 1/2 cup panko
- 2 tsp. canola oil
- 1.5 – 2 tsp. taco seasoning or mixture in notes*
- 1 egg
- 2 oz. reduced fat cream cheese
- 1/4 cup shredded cheddar cheese (we used 2%)
- 1-2 jalapeño peppers, seeds and ribs removed, minced
- 2 chicken breasts
Tijuana Torta
By cmschnettler
Mash beans, salsa, jalapeño and cumin in a small bowl
- 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
- 3 tablespoons prepared salsa
- 1 tablespoon chopped pickled jalapeño
- 1/2 teaspoon ground cumin
- 1 ripe avocado, pitted
- 2 tablespoons minced onion
- 1 tablespoon lime juice
- 1 16- to 20-inch-long baguette, preferably whole-grain
- 1 1/3 cups shredded green cabbage
Southwestern Backyard Burgers
By cmschnettler
- 1 can (4 ounces) chopped green chilies
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon hickory liquid smokeflavored
- 1/2 cup crushed butter-flavoredcrackers (about 12 crackers)
- 4 1/2 teaspoons chili powder
- 3 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds ground beef
- 1/2 pound bulk pork sausage
- 8 slices pepper jack cheese
- 8 sesame seed hamburger buns, split
- Lettuce leaves and tomato slices
- Toppings of your choice
Shrimp-Stuffed Hatch Chiles with Cilantro Cream Sauce
By cmschnettler
Thaw shrimp, if frozen. Peel and devein shrimp
- Tip:
- 1 1 1 pound fresh or frozen medium shrimp
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons butter
- 1 1 1 cup chopped onion (1 large)
- 3/4 3/4 3/4 cup chopped red sweet pepper (1 medium)
- 3/4 3/4 3/4 cup fresh or frozen corn kernels
- 1/4 1/4 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1 1 1 teaspoon chili powder
- 1 1 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 1 1 cup shredded sharp cheddar cheese (4 ounces)
- 1 1 1 egg, lightly beaten
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 8 8 8 fresh Hatch* chile peppers, roasted and peeled
- 1 1 1 recipe Cilantro Cream Sauce
- Cilantro sprigs (optional)
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Chop shrimp.
- to 400 3-quart 400 degrees F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
- 10 peppers stand for 10 minutes before serving.
- Serve chile peppers with Cilantro Cream Sauce and, if desired, garnish with cilantro sprigs.
- From the Test Kitchen
- If Hatch chiles are not available, use Anaheim chiles, which are similar in size and shape.
- Cilantro Cream Sauce
- Ingredients
- 1/2 1/2 1/2 cup butter
- 1 1 1 tablespoon bottled minced garlic (1-2 cloves)
- 1 1/2 1 1/2 1/2 tablespoons all-purpose flour
- 1/2 1/2 1/2 cup whipping cream
- 1/4 1/4 1/4 cup milk
- 1/2 1/2 1/2 cup snipped fresh cilantro
- Salt
- Pepper
- Cilantro Cream Sauce:
- 1/2 1/2 1/2 cup butter
- 1 1 1 tablespoon bottled minced garlic (1-2 cloves)
- 1 1/2 1 1/2 1/2 tablespoons all-purpose flour
- 1/2 1/2 1/2 cup whipping cream
- 1/4 1/4 1/4 cup milk
- 1/2 1/2 1/2 cup snipped fresh cilantro
- Salt
- Pepper
Sriracha-glazed Brussels sprouts
By cmschnettler
Preheat oven to 400 degrees
- 2 cups Brussels sprouts, washed
- 4 tablespoons maple syrup
- 2 tablespoons sriracha
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon coconut oil (or olive oil)
Cauliflower Au Gratin
By cmschnettler
Preheat oven to 425 degrees F
- Cauliflower Gratin
- Ingredients
- 1 1 1 pound purple potatoes, peeled and sliced*
- 1 1/4 1 1/4 1/4 cups whipping cream
- 2 2 2 teaspoons herbes de Provence
- 1 1/4 1 1/4 1/4 teaspoons kosher salt
- 5 5 1/4 ounces Gruyere cheese, shredded (1 1/4 cups)
- 1 1 3/4 1 1 3/4 1/2-inch 3/4 pound head purple cauliflower, sliced 1/2-inch thick
- 4 4 4 shallots, peeled and halved
- 1/3 1/3 1/3 cup panko bread crumbs
- 3 3 3 tablespoons butter, melted
- Thyme sprigs and lemon zest
Pretzel Salad Dessert
By cmschnettler
Prepare part of top layer first (see instructions) Prepare jello first, so it can SLIGHTLY set before making ...
- Top layer:
- 6 oz. strawberry jello
- 2 c. boiling water
- 1/2 c. cold water
- 1 pt. frozen strawberries, thawed
- Crust:
- 6 Tbs. sugar
- 2 c. crushed pretzel rings
- 1 c. butter
- st layer:
- 8 oz. cream cheese (do not use light)
- 1 scant c. sugar
- 8 oz. cool whip
Hot Chile Grilled Cheese
By cmschnettler
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes
- 4 poblano peppers (see Note)
- 1 14-ounce can black beans
- 3 tablespoons prepared salsa
- 1/8 teaspoon salt
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- 2 tablespoons low-fat cream cheese
- 1/2 tsp cumin & chili powder
- 3 scallions, sliced
- 2 tablespoons chopped fresh cilantro
- 8 slices sourdough bread