Cmschnettler's profile page
Recipes
Grilled Corn and Tomato Salad
By cmschnettler
Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator
- 4 ears sweet corn, unhusked
- Kosher salt
- 1 clove garlic, minced
- 1 jalapeño pepper, seeds and ribs removed, minced
- Zest and juice of 3 limes
- 1/2 cup extra-virgin olive oil
- 1 ripe avocado, halved, pitted, peeled and diced
- 1 cup halved cherry tomatoes
- 6 scallions, thinly sliced
- 3/4 cup finely chopped cilantro
Asian Chicken Salad In A Jar
By cmschnettler
Layer 1/2 cup carrots, 1/3 cup bell peppers, 1/2 cup chow mein noodles, 1/2 cup chicken, and 1 cup romaine in each ...
- 3 carrots, peeled and julienned
- 2 red bell peppers, julienned
- 3 cups chow mein noodles
- 3 cups shredded, cooked chicken breast meat
- 6 cups shredded romaine lettuce
- 6 (1-quart) jars with lids
- 1/4 cup creamy peanut butter
- 3 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- 2 1/2 teaspoons rice vinegar
- 1 teaspoon ground coriander
Zucchini-Corn Fritters
By cmschnettler
Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes
- 2 medium zucchini, coarsely shredded
- Kosher salt
- 1 tablespoon unsalted butter
- 1/2 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 ears corn, kernels cut off 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- Freshly ground pepper
- 3/4 cup buttermilk
- 1 large egg
- Vegetable oil, for frying
Sloppy Joe Baked Potatoes
By cmschnettler
Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave until tender, turnin...
- 4 russet potatoes
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- Kosher salt and freshly ground pepper
- 1/2 cup ketchup
- 1/3 cup sweet chili sauce
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 cup shredded low-fat cheddar cheese (about 2 ounces)
Asian Noodle Salad
By cmschnettler
Mix all dressing ingredients (except oils) to a glass jar
- Dressing:
- 1 lb pasta, we used linguine
- 1 lb chicken breast, grilled and cubed
- 1 lb coleslaw
- won-ton wrappers, sliced and deep fried until crisp
- edamame, carrots, veggies (optional)
- 1/2 cup sugar
- 3/4 cup soy sauce
- 2 TB sesame seeds
- 1/4 tsp all spice
- 1/4 cups seasoned rice wine vinegar
- 1/2 cup vegetable oil
- 3 TB sesame oil
Chipotle Lime Bacon-Wrapped Shrimp
By cmschnettler
1. Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder
- 12 large, raw, peeled and deveined shrimp
- 2 Tbsp olive oil
- Zest from 1 lime
- Juice from one lime (about 2 Tbsp)
- 1/4 teaspoon chipotle powder (or more to taste)
- 6 strips thin bacon, cut in half (12 pieces)
- Skewers (for grilling) or toothpicks (for oven)
Asian-Spiced Cashew-Chicken Piadinis
By cmschnettler
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick ...
- 1 package (6 oz) refrigerated grilled chicken breast strips or 6 oz cooked chicken breast, finely chopped
- 1/3 cup chopped green onions (about 5 medium)
- 1/4 cup chopped cashews, halves and pieces
- 2 tablespoons teriyaki sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon lime juice
- 2 teaspoons finely chopped garlic
- 2 teaspoons grated gingerroot*
- 2 cups fresh bean sprouts
- 1/3 cup loosely packed, chopped fresh cilantro
- 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
- 1 egg
- 1 teaspoon water
- 1 tablespoon chopped fresh cilantro, if desired
Pumpkin Tortilla Casserole with Chicken
By cmschnettler
Preheat oven to 400 degrees F
- 1 15 ounce can pumpkin
- 2 teaspoons ground cumin
- 4 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 11 ounce can tomatillos, rinsed, drained, and choppped
- 1 cup chopped onion (1 large)
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro leaves
- 1 tablespoon chopped fresh jalapeno chile pepper*
- 4 cups shredded cooked chicken
- Nonstick cooking spray
- 12 6-inch corn tortillas
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 1/2 cup roasted, salted pumpkin seeds (pepitas)
- Sour cream (optional)
- Salsa (optional)
Popper Sliders
By cmschnettler
Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat
- 3 fat, fresh jalapeno chile peppers
- EVOO or vegetable oil, for drizzling
- 1 red fresno chile pepper, sliced
- 8 ounces cream cheese, softened
- 2 tablespoons grated onion
- 1 large clove garlic, grated or pasted
- A small handful cilantro leaves, finely chopped
- 1/2 teaspoon ground cumin
- Salt and pepper
- 2 pounds coarsely ground beef sirloin (lean) or chuck (fattier)
- 12 slider rolls, such as 3-inch brioche rolls or cornmeal topped
Open-faced stuffed portobello sandwiches
By cmschnettler
Heat the grill to medium. In a small bowl, combine the garlic, mustard, vinegar, olive oil, and a hefty pinch each...
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and ground black pepper
- 4 large portobello mushrooms, stems and gills discarded
- 1/2 cup light mayonnaise
- 2 teaspoons finely minced fresh rosemary
- Olive oil cooking spray
- 1/2 cup medium chopped jarred roasted red peppers
- 1/2 cup pitted black olives, medium chopped
- 6 large scallions, bottoms trimmed
- 4 slices rustic whole-grain bread
- 4 thin slices provolone cheese (about 3 ounces)