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Recipes
Citrus & Bacon Salad
By cmschnettler
COMBINE all ingredients except dressing
- 4 c packed mixed salad greens
- 4 c packed baby spinach leaves
- 1 large navel orange, thinly sliced, halved
- 1/3 c dried cranberries
- 1/3 c thin red onion rings
- 3 slices OSCAR MAYER Bacon, cooked, crumbled
- 1/3 c KRAFT Light Balsamic Vinaigrette Dressing
Avocado, Bacon & Tomato Salad
By cmschnettler
1. Cook bacon in large skillet over medium heat 10 minutes or until browned and crisp, turning once
- 6 slices thick-cut bacon
- 12 oz. gemelli or rotini pasta
- 1 medium red onion, chopped
- 3 tablespoons lime juice, divided
- 1 small yellow summer squash, chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 3 avocados, chopped (3 cups)
- 2 cups grape tomatoes, halved
- 4 oz. sugar snap peas, cut into 3/4-inch pieces (about 1 cup)
- 1/4 cup grated Parmesan cheese
Chicken in Chipotle Mojo
By cmschnettler
In a small saucepan combine garlic and the 1/4 cup olive oil
- 6 cloves garlic, smashed
- 1/4 cup olive oil
- 1 teaspoon finely shredded orange peel
- 1/4 cup orange juice
- 1 14 1/2 ounce can fire-roasted diced tomatoes, drained
- 1 canned chipotle chile pepper in adobo sauce
- Salt
- 4 5 ounces skinless boneless chicken breast halves
- Ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon snipped fresh oregano
Cranberry Bean Soup
By cmschnettler
Place the beans in a soup pot and add water to cover by 1 1/2 inches
- 2 cups cranberry beans, picked over, rinsed, soaked overnight and drained
- 8 cups turkey stock
- 3/4 cup wild rice
- 2 to 3 Tbs. congealed turkey fat or butter
- 1 large yellow onion, coarsely chopped
- 2 carrots, coarsely chopped
- 3 About 3 Tbs. port or dry sherry
- 2 Tbs. tomato paste
- 1 to 2 cups turkey gravy
- Salt and freshly ground pepper, to taste
- Minced fresh flat-leaf parsley for garnish (optional)
Cheesy Sun-dried Tomato Tamales
By cmschnettler
Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes
- 25 to 35 dried corn husks strips (for tying)
- 2 sticks butter
- 5 cups chicken stock
- 1 1/2 cups sun-dried tomato paste
- 3 cans of 3.25 ounce diced green chiles
- 4 cups maseca corn flour
- 24 ounces white sharp cheddar cheese, grated
Hot Brown Open-faced Sandwich
By cmschnettler
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux)
- Ingredients (Makes Two Hot Browns):
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 16 oz. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
- Salt & Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast
- 2 Slices of Texas Toast (Crust Trimmed)
- 4 slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- Paprika
- Parsley
Roasted Cauliflower
By cmschnettler
Heat oven to 400°F. Cut leaves and bottom core off cauliflower
- 1 head cauliflower (3 lb.)
- 1/4 cup water
- 3/4 cup KRAFT Real Mayo Mayonnaise
- 1/4 cup KRAFT Grated Parmesan Cheese
- 2 cloves garlic, minced
- 2 Tbsp. chopped fresh chives
Bang Bang Chicken
By cmschnettler
To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set...
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Panko*
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank's Hot Sauce
Cranberry Oatmeal Muffins
By cmschnettler
1. Heat oven to 400ºF. Line 9 muffin cups with paper liners
- MUFFINS
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 cup packed dark brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon grated orange peel
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup cherry-flavored dried cranberries
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- STREUSEL
- 1/4 cup old-fashioned oats
- 3 tablespoons packed dark brown sugar
- 2 tablespoons butter, softened
- 1/2 teaspoon ground cinnamon
Green Chile Fried Chicken
By cmschnettler
1. Place chicken in a resealable plastic bag set in a shallow dish
- to the chicken to marinate overnight so each piece is fully infused with Mexican spices.
- 1 1 2 1/2- to 3-pound 3-pound cut-up broiler-fryer chicken, skin removed if desired
- 1 8 1 8 1 8 ounce carton sour cream
- 1 4 1 4 1 4 ounce can diced green chile peppers, undrained
- 1/4 1/4 1/4 cup milk
- 2 2 2 tablespoons snipped fresh cilantro
- 2 2 2 tablespoons lime juice
- 3/4 3/4 3/4 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 clove garlic, minced
- 1/4 1/4 1/4 teaspoon ground black pepper
- 3/4 3/4 3/4 cup all-purpose flour
- Vegetable oil
- Bottled hot pepper sauce (optional)
- Lime wedges (optional)
- 1 1. 1.
- 2 2. 2.
- to chicken from bag; discard marinade. Place flour in a shallow dish. Dip chicken into flour, turning to coat.
- 3 3. 3.
- nd lime wedges.