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Recipes
Chiles Rellenos Casserole
By cmschnettler
The poblano chiles and cotija cheese in this rich and creamy Mexican-style casserole
- 2 large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces)
- 4 ounces Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups)
- 2 ounces crumbled Cotija cheese (1/2 cup)
- 3 eggs, lightly beaten
- 1/4 cup milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
Pizza Dough (Moriah's Deep Dish)
By cmschnettler
Using mixer, dissolve yeast in water & stir
- (Makes 2 pizzas)
- 1-1 &1/4 c. lukewarm water
- 2 &1/4 tsp yeast
- 2 Tbs olive oil
- 1/2 c. whole wheat flour
- 2 &1/2-3&1/2 c. all-purpose flour
- 1 tsp salt
Grilled Corn with Basil & Lime
By cmschnettler
In a small bowl, combine the basil, oil, lime zest, lime juice, salt and pepper
- 2 Tbs. finely chopped fresh basil leaves
- 1 Tb. extra-virgin olive oil
- 1/2 tsp. finely grated lime zest
- 1 Tb. fresh lime juice
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 4 ears corn, husked, silks removed
Lime Cilantro Chicken Tortillas
By cmschnettler
Preheat oven to 325F. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl
- 1/4 cup fresh lime juice
- 1 teaspoon grated lime rind
- 1 teaspoon reduced-sodium soy sauce
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 2 1/2 cups roughly shredded rotisserie chicken
- 8 (6-inch) corn tortillas
- 2 tablespoons olive oil
- 2 medium red onions, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Coarsely ground black pepper
- 2 sprigs fresh cilantro
Bacon-Corn Saute'
By cmschnettler
Cook bacon in skillet , pour off half of the fat
- 1/2 c. chopped bacon
- 1/2 chopped red onion
- 1/2 chopped jalapeno
- 3 c. corn
- Chopped cilantro
- Lime juice to taste
- Salt to taste
Tamale Pie
By cmschnettler
Preheat oven to 350 degrees F
- Nonstick cooking spray
- 1 1/3 cups water
- 1/2 cup yellow cornmeal
- 1/2 cup cold water
- 1/2 teaspoon salt
- 8 ounces uncooked ground turkey breast or 90-percent or higher lean ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green and/or red sweet pepper
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 14 1/2 - ounce can no-salt-added diced tomatoes, drained
- 1 11 - ounce can whole kernel corn, drained
- 2 tablespoons tomato paste
- 2 tablespoons snipped fresh cilantro or parsley
- 1/2 cup shredded reduced-fat cheddar or Monterey Jack cheese (2 ounces)
- Snipped fresh cilantro or parsley (optional)
Rum Chica Rum Chicken
By cmschnettler
Whisk together 1st 7 ingredients
- 2/3 c. dark rum
- 1/3 c. orange juice
- 1 tsp. orange zest
- 3 Tbs. Worcestershire sauce
- 1 in. piece gingerroot, peeled & grated
- 2 Tbs. dark brown sugar
- 1 Tbs. fresh cilantro, chopped
- 2 lbs. boneless chicken breasts, trimmed of excess fat
- 1 orange, thinly sliced into rounds, for garnish
Roasted Spicy Maple Nuts
By cmschnettler
Chop or break big nuts into halves or smaller pieces
- 2 cups almonds (use all raw nuts)
- 1 cup pecans
- 1 cup walnuts
- 1 cup cashew pieces
- 1 cup pumpkin seeds (the green raw kind)
- 1/2 cup Sucanat or Florida Crystals (dried cane juice)
- 1/2 cup Pure Maple Syrup (don’t settle for the fake stuff)
- 1 tsp. cinnamon
- 1 tsp. chili powder
- 1 tsp. allspice
Gorgonzola Sauce For Pasta
By cmschnettler
In medium saucepan, cook white wine over high heat until reduced by half
- 1 1/2 cups dry white wine
- 1 1/4 cups heavy cream
- 2 tablespoons grated Asiago cheese
- 4 ounces Gorgonzola cheese, crumbled
- 1 cube pesto
Freezing Fresh Basil
By cmschnettler
Gather basil, wash and pat dry
- Fresh basil
- Olive oil