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Recipes
Cilantro-Lime Pasta Salad
By cmschnettler
Cook pasta according to package directions; drain
- 4 ounces dried whole wheat rotini pasta
- 1/4 cup lime juice
- 1/4 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Nonstick cooking spray
- 1 pound skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups grape tomatoes, halved
- 1 cup finely chopped red onion (1 large)
- 1 medium mango, seeded, peeled, and cut into 1/2-inch pieces
- 1 medium avocado, seeded, peeled, and cut into 1/2-inch pieces
- 3/4 cup chopped yellow sweet pepper (1 medium)
- 3/4 cup chopped red sweet pepper (1 medium)
- 1 fresh jalapeno chile pepper, seeded and finely chopped*
- Lime wedges (optional)
French Toast Sticks
By cmschnettler
Cut each slice of Texas toast into four sticks
- 8 slices thick-cut Texas toast
- 4 large eggs
- 1 cup heavy cream
- 2 1/2 teaspoons cinnamon
- 1 Tablespoon sugar
- 1 Tablespoon vanilla extract
- Butter, for cooking
- Maple syrup, for serving
Asiago Cheese Dip
By cmschnettler
1. In a small saucepan, bring broth to boiling
- 1 cup chicken broth or water
- 4 ounces dried tomatoes (not oil-packed)
- 2 16 ounce carton dairy sour cream
- 1 1/2 cups finely shredded Asiago cheese (6 ounces)
- 1 1/4 cups mayonnaise
- 1/2 8 ounce package cream cheese, cut up
- 1 cup sliced fresh mushrooms
- 1 cup thinly sliced green onions
- Thinly sliced green onions see savings
- Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted
Delicious Saltines
By cmschnettler
Line a rimmed baking pan with parchment paper (lightly oil the pan so the paper sticks)
- Saltine crackers
- 1 &1/2 sticks butter
- 1/2 c. sugar
- 2 c. semi-sweet chocolate chips
Sweet and Spicy Sriracha Bacon Chicken Bites
By cmschnettler
This is the time of the year when everyone is looking for appetizer recipes for holiday parties
- 4 boneless, skinless chicken breast fillets (I prefer Gold’n Plump®)
- 1/2 cup canola oil
- 2 tablespoons lime juice
- 2 tablespoons Sriracha sauce
- 1 lb bacon
- 1 cup brown sugar
Grilled Chicken Skewers with Peanut Sauce
By cmschnettler
Place chicken in a resealable plastic bag set in a shallow dish
- Marinade:
- 1 1/2 1 1/2 1/2 pounds skinless, boneless chicken thighs, cut into thin strips
- 1 1 1 recipe Marinade
- 1/2 1/2 1/2 cup chicken broth
- 1/4 1/4 1/4 cup hoisin sauce
- 2 2 2 tablespoons reduced-sodium soy sauce
- 1 1 1 tablespoon rice vinegar
- 1 1 1/4 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- 1 1 1 teaspoon Asian chili sauce (Sriracha sauce)
- 1/2 1/2 1/2 teaspoon fish sauce
- 3 3 3 tablespoons peanut butter
- 1 1 1 teaspoon toasted sesame oil
- 2 15 2 15 2 15 ounce cans whole baby corn, drained
- 1 1 3-inch bunch green onions, cut into 3-inch pieces
- Snipped fresh cilantro (optional)
- Toasted sesame seeds (optional)
- 1/3 to 2 to 4 plastic bag set in a shallow dish. Add 1/3 cup of the Marinade. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Cover and chill the remaining Marinade until needed.
- 1/4 chicken, discarding marinade. Thread chicken strips, accordion-style, onto skewers,** leaving 1/4 inch between pieces. Brush lightly with some of the chilled reserved Marinade.
- 1/4 thread corn and green onions onto sets of two parallel skewers, leaving 1/4 inch between pieces. Brush lightly with reserved Marinade.
- to once. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken skewers on grill rack over heat. Cover and grill as directed, adding vegetable skewers.)
- If desired, sprinkle chicken and vegetables with cilantro and sesame seeds. Sprinkle peanut sauce with sesame seeds. Serve chicken and vegetables with peanut sauce.
- 1 1 1 cup chicken or beef broth
- 1/4 1/4 1/4 cup reduced-sodium soy sauce
- 3 3 3 tablespoons sugar
- 1 1 1 tablespoon grated fresh ginger
- 1 1 1 tablespoon minced garlic
- 1 1 1 teaspoon fish sauce
- 1/2 1/2 1/2 teaspoon black pepper
Juice Martini
By cmschnettler
Combine the orange juice, grapefruit juice, pineapple juice, lime juice, and vodka, if using, in a pitcher
- 1/2 cup orange juice (2 oranges)
- 1/2 cup pink grapefruit juice (1 grapefruit)
- 1/4 cup pineapple juice
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1 cup good vodka (recommended: Grey Goose or Finlandia), optional
- Extra lime juice
- Granulated sugar
Remoulade Sauce (Karen's)
By cmschnettler
Add all to taste. Store in refrigerator
- Mayo
- Hot sauce
- Pickle relish
- Ketchup
- Worcestershire
- Dijon mustard
- Granulated garlic
- Chili powder
- Horseradish
- Scallions or chives
Apple and Bacon Brunch Pancakes
By cmschnettler
1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and stir until bl...
- 1/2 pound Smithfield bacon, cooked crisp and chopped
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons apple butter, plus extra for serving
- 2 Granny Smith apples, peeled and coarsely grated
- 4 tablespoons (1/2 stick) butter, melted
- Maple syrup
Cranberry Orange Streusel Bars
By cmschnettler
1. Let cranberries stand at room temperature 1 hour
- 1 bag(s) (12-ounce) fresh cranberries (not frozen)
- 1 1/2 cup(s) all-purpose flour
- 3/4 cup(s) old-fashioned oats
- 3/4 cup(s) packed light brown sugar
- 1/8 teaspoon(s) freshly grated nutmeg
- 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1/2 cup(s) (1 stick) unsalted butter, cut into small pieces and softened
- 1 large navel orange
- 1 can(s) (14-ounce) sweetened condensed milk
- 2 large egg yolks
- 1/4 teaspoon(s) vanilla extract
- 1/4 cup(s) sliced almonds