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Recipes
Caprese Chicken Flatbread
By cmschnettler
Preheat oven to 400° F
- 2 pieces flatbread or naan
- 2 tablespoons prepared pesto
- 1 tomato, sliced
- 1 3-ounce cooked skinless, boneless chicken breast half
- 1/2 ounce chopped fresh mozzarella cheese or tiny fresh mozzarella cheese balls
- Fresh basil leaves, torn
- 2 teaspoons balsamic vinegar (optional)
Chicken Stew Over Biscuits
By cmschnettler
In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper until blended
- 2 envelopes chicken gravy mix
- 2 cups water
- 3/4 cup white wine
- 1 tablespoon minced fresh parsley
- 1 to 2 teaspoons chicken bouillon granules
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
- 5 medium carrots, cut into 1-inch chunks
- 1 large onion, cut into eight wedges
- 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
- 3 tablespoons all-purpose flour
- 1/3 cup cold water
- 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
Maple Roasted Nuts With Herbs
By cmschnettler
Preheat over to 325°F. In a medium bowl, combine the melted butter, maple syrup and cayenne pepper and stir
- 3 tablespoons unsalted butter, melted
- 1/4 cup maple syrup
- 1 pinch cayenne pepper
- 2 cups mixed nuts (pecans, walnuts, almonds, or whichever nuts you like)
- Flaky sea salt
- Freshly ground black pepper
- 1 teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped sage
Queso Fundido (Guy Fieri's)
By cmschnettler
Preheat the oven to 400 degrees F
- 1 link fresh Mexican chorizo, casing removed
- 1/2 yellow onion, minced
- 1 serrano chile pepper, seeded and minced
- 2 cloves garlic, minced
- 1/2 cup shredded Oaxaca cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon all-purpose flour
- 1/2 cup dark beer
- 1/2 cup canned pinto beans, drained and rinsed
- 1/2 cup canned diced roasted green chiles
- Chopped scallions and diced tomato, for garnish
- Tortilla chips, see Cook's Note
Chicken Club Lettuce Wraps
By cmschnettler
Prepare the Dijon Sauce - In a small bowl, whisk together mustard, sour cream and pepper
- 3 chicken tenders or one chicken breast; seasoned, cooked and diced
- 1/2 pint of grape tomatoes, diced
- 1/2 avocado, diced
- 4 slices bacon, cooked and diced
- 4 iceberg or romaine lettuce leaves
- 2 Tbsp Dijon Mustard
- 2 Tbsp sour cream
- 1/4 tsp freshly ground black pepper
Pulled Pork-Crock Pork
By cmschnettler
Place pork in crock pot, sprinkle seasonings on top
- Liberal covering of:
- Crock Pot
- Pork shoulder (ex. Boston Butt)
- Seasoning salt, pepper, minced garlic & brown sugar
- 8 oz. can tomato sauce
- 1 c. water
- 1 dash of Liquid Smoke
- 2-3 dashes Worcestershire sauce
- BBQ sauce
Chocolate Biscuits
By cmschnettler
Preheat the oven to 450 degrees
- 1 3/4 cups flour, plus extra for kneading
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 stick butter, frozen
- 3/4 cup plus 2 tbsp. cold 1 percent milk
- 5 tablespoons hot-chocolate mix (Anthony likes Jacques Torres)
Summer Corn Chowder
By cmschnettler
Melt butter in a large pot over medium heat
- 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
- 3 Tbsp butter
- 5 slices bacon, cut into 1/4 to 1/2-inch pieces
- 1 medium yellow onion chopped (1 1/2 cups)
- 1/4 cup all-purpose flour
- 1 clove garlic, minced
- 5 cups water
- 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup half and half
- 1 Tbsp honey
- 2 - 3 Tbsp chopped fresh chives
- Shredded cheddar cheese, for serving (optional)
Fiesta Tortilla-Shrimp Casserole
By cmschnettler
Preheat oven to 350 degrees F
- 6 6 inches corn tortillas
- 1 cup green salsa
- 1/2 cup sour cream
- 3 tablespoons all-purpose flour
- 4 teaspoons dried cilantro, crushed
- 1 12 ounce package frozen peeled and deveined cooked shrimp, thawed
- 1 cup frozen whole kernel corn
- 1 cup shredded Mexican Chihuahua cheese or farmer cheese (4 ounces)
- Snipped fresh cilantro, sour cream, and/or chopped tomato (optional)
Stuffed Cabbage Saute
By cmschnettler
Cook rice according to package directions
- 1 lb lean ground pork
- 1 medium head of cabbage, cored and chopped
- 1 28oz can diced tomatoes
- 1 medium onion, chopped
- 1 cup sauerkraut
- 1/4 cup white or cider vinegar
- 1/2 cup uncooked brown rice
- 4 cloves garlic, minced
- 1 tsp olive oil
- 2 tbsp tomato paste
- 2 tbsp sugar
- 1 tsp dried thyme
- 1 tsp paprika
- 1 cup fat free beef broth
- Salt and pepper to taste