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Recipes
Mexican Stuffed Peppers
By cmschnettler
Preheat oven to 350 degrees F (175 degrees C)
- 1 tablespoon salt
- 4 large green bell peppers - tops, seeds, and membranes removed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups cooked brown rice
- 2 cups mushrooms
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can chili-style diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Brown Sugar Smokies
By cmschnettler
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound bacon
- 1 (16 ounce) package little smokie sausages
- 1 cup brown sugar, or to taste
Sausage Zucchini Boats
By cmschnettler
Preheat the oven at 400°F
- 1 lb. Smithfield® Breakfast Sausage
- Salt and pepper to taste
- 2 medium-size zucchini
- 1 medium onion, finely chopped
- 1/2 cup cherry tomatoes cut in quarters
- 1/3 cup fine chopped parsley
- 1/4 cup fine chopped dill
- 1 cup long or medium grain white rice, cooked al dente
- 1 cup shredded mozzarella cheese, divided
- 2 tbs. olive oil
- 1/3 cup crushed tomatoes
Chicken-Mushroom Quesadillas
By cmschnettler
Prep 12 min Cook 16 min Ready 28 min Heat the oil in a large skillet over a medium heat
- 1 tbsp canola oil
- 1 large onion, chopped (about 2 cups)
- 8 oz white button mushrooms, (about 3 cups)
- 3 clove garlic, minced
- 2 cup cooked skinless, boneless boneless, skinless chicken breast, chopped (1 breast half)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 2 cup baby spinach, sliced into ribbons
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 10 in whole-grain flour tortilla
- 1 cup shredded Mexican cheese mix or cheddar cheese
- 1/2 cup salsa
- 1/4 cup reduced-fat sour cream
Bacon Wrapped Stuffed Mushrooms
By cmschnettler
Preheat the oven to 350 degrees F (175 degrees C)
- 1/2 cup chopped green onions
- 2 (8 ounce) packages cream cheese, softened
- 20 fresh mushrooms, stems removed
- 1 pound sliced bacon, cut in half
Chipotle Barbacoa
By cmschnettler
Trim beef of any fat and place in slow cooker
- 3 lb Bottom Boneless Round Center Cut Roast
- 4 Chipotle Peppers In Adobe Sauce
- 1 cup Onion
- 1/4 cup Lime Juice
- 1/4 cup Tomato Paste
- 4 Garlic Cloves
- 1 1/2 Tbsp Apple Cider Vinegar
- 2 tsp Cumin
- 2 tsp Sea Salt
- 1 tsp Oregano
- 1/2 tsp Ground Cloves
- 3/4 cup Beef stock
- 3 Bay Leaves
Lime Cilantro Ranch Dip
By cmschnettler
Whisk together first 4 ingredients
- Lime Cilantro Ranch Dip
- 1 (1-oz.) envelope Ranch dressing mix
- 1 1/2 cups light sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- Quesadillas, tacos, or chili
Chicken Chimichangas
By cmschnettler
In a medium bowl combine chicken, pinto beans, onion, cilantro, and adobo sauce; mix well
- 1 pound purchased, roasted chicken, shredded
- 1 15 ounce can pinto beans, rinsed and drained
- 1/4 cup finely chopped onion
- 1/4 cup snipped fresh cilantro
- 2 teaspoons adobo sauce from canned chipotle peppers in adobo sauce
- 8 12 inches flour tortillas
- Vegetable oil for frying
- 1 cup Mexican crema or 1 cup sour cream thinned with 1/4 cup milk
- 1 cup refrigerated avocado dip (guacamole)
- 1 cup crumbled queso fresco or feta cheese (4 ounces)
- 1 cup salsa
APPLE CHAI SPICE JAM
By cmschnettler
Peel, core and dice apples
- 4 large granny smith apples
- 6 cloves
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 star anise pod
- juice of 1 lemon
- 3/4 cup raw sugar
Cowboy Beans
By cmschnettler
Mix beans, onion, pepper, sugar, barbecue sauce, ketchup and mushrooms
- 1 lg. can hot chili beans
- 2 cans pork and beans
- 3 med. onions, chopped
- 1 lb. ground beef
- 1/2 c. brown sugar
- 1 c. barbecue sauce
- 1 c. ketchup
- 1 sm jar mushrooms, drained
- 1 green pepper, chopped