Cmschnettler's profile page
Recipes
Tomato Basil Salad
By cmschnettler
ARRANGE tomatoes, onions and basil on platter; sprinkle with cheese
- 4 large Tomatoes, sliced
- 1 Onion, thinly sliced
- 1/2 c Fresh basil leaves
- 1 c KRAFT Shredded Mozzarella Cheese
- 1/2 c KRAFT Sun-Dried Tomato Dressing
Linquine With Basil Pesto
By cmschnettler
Place garlic in food processor, pulse to chop
- 3 garlic cloves
- 3/4 c. packed fresh basil
- 1/2 c. packed fresh parsley
- 1/2 extra virgin olive oil
- 1/3 c. finely grated Parmesan or Romano
- 1/4 c. chopped walnuts
- 1 Tbs. fresh lime juice
- 1/2 tsp. salt
- 12 oz. dried linguine, cooked & drained
Grilled Apples
By cmschnettler
Combine 1st 4 ingredients
- 2 Tbs each maple syrup, melted butter & lime juice
- 1 Tbs grated ginger
- 1/4 cup OJ
- 1/2 tsp 5-spice powder
- Apples
- Pork or ice cream (optional)
Sherry Apple Pork Chops
By cmschnettler
Look @ reviews on allrecipes
- 6 pork chops
- 3 large apples - peeled, cored and sliced
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- salt and pepper to taste
- 1/2 cup dry sherry
Strawberry Arugula Salad with Sweet Lime Vinaigrette
By cmschnettler
Toss the strawberry slices, arugula, and Parmesan crumbles in a large bowl
- 8 strawberries, hulled and thinly sliced
- 10 cups baby arugula
- 4 ounces Parmesan, chipped with the tip of a knife to crumble
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
Marinated Pork Tenderloin with Honey, Lime and Chipotle
By cmschnettler
Put the orange juice, lime juice, zest, honey, salt, garlic powder, cumin, oregano, chipotles and adobo in a blende...
- 1/2 cup orange juice, fresh squeezed
- 1/4 cup lime juice, fresh squeezed
- zest from 1 lime
- 1/4 cup honey
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 1/2 tsp ground cumin
- 2 tsp dried oregano
- 1 chipotle chile, chopped
- 1 Tbsp adobo sauce, from canned chipotles
- 1 (1-lb) pork tenderloin, trimmed of fat
- 1 Tbsp vegetable oil
- cilantro, chopped, for garnish
Stir Fry
By cmschnettler
Stir-fry snap peas 1-2 min
- 1 pkg. fresh stir-fry vegetables
- 1 small pkg. fresh mushrooms, chopped
- 1/2 c. sliced celery
- 1 c. fresh bean sprouts
- 1 can sliced water chestnuts
- 1 c. fresh sugar snap peas
- 8 oz. pre-cooked seasoned chicken strips or shrimp
- 1/4 c. cashews
- Soy sauce
- Hot chili sauce
- Caribbean hot lime sauce
Salsa & Pico Roasted Cauliflower
By cmschnettler
Preheat oven to 375°. Spread the cauliflower out on an 11x17 pan
- 2 medium heads cauliflower, washed and cut into 1 1/2-inch florets
- 1/3 Cup olive oil
- 2-3 tsp. SALSA & PICO SEASONING
Chorizo-Chile Burger
By cmschnettler
Poblano Spread: Char 1 fresh poblano pepper by holding with tongs over gas flame, placing on broiler rack, or ba...
- Burgers:
- 1 1 1 recipe Poblano-Avocado Spread, or purchased avocado spread
- 1 1 1 medium red onion, thinly sliced
- 1 of 1 lime (2 Tbsp.)
- 1 1 1 tablespoon white vinegar
- 1/2 1/2 1/2 teaspoon ground cumin
- to or sea salt and freshly ground black pepper, to taste
- 6 6 6 ounces uncooked chorizo sausage
- 1 1/4 1 1/4 1/4 pounds ground beef chuck
- 6 6 6 hamburger bun
- Poblano-Avocado Spread:
- 1 1 1 fresh poblano pepper
- 1 1 1 medium avocado, halved, seeded, and peeled
- 1 of 1 lime (2 tablespoons)
- 1 1 1 tablespoon chopped fresh cilantro leaves
- 1 1 1 teaspoon mayonnaise
- Kosher or sea salt
- Directions
- to to to chop and transfer to small bowl. Add half of the avocado and coarsely mash with a fork. Slice the remaining half of the avocado and add to the bowl. Stir in lime juice, cilantro and mayonnaise. Season to taste with salt.
Mexican Frittata with Poblanos, Potatoes and Cheese
By cmschnettler
Preheat broiler. Heat oil in a 10- to 12-inch ovenproof skillet over medium heat until hot but not smoking
- Mexican Frittata with Poblanos, Potatoes and Feta
- 1/4 cup vegetable oil
- 1 cup chopped white onion
- 2 poblano chiles (about 11 ounces), charred, sweated, peeled, stemmed, seeded and cut into 1 x 1/2-inch strips
- 8 eggs
- 3 tablespoons milk
- 3/4 teaspoon coarse salt
- 1 pound red potatoes, peeled, diced, cooked in salted boiling water 5 minutes, drained
- 1 pinch ground allspice
- 3/4 cup shredded pepper jack cheese