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Recipes
Peanut Butter Chicken Wrap
By cmschnettler
Chicken: Grill chicken and cube
- FILLING:
- 1 cup of green cabbage, shredded
- 1 cup of red cabbage, shredded
- 1 cup of carrots, shredded
- 1 cup of california Matchstick (or any) bean sprouts
- 1 medium cucumber, diced
- 1/2 cup (or to taste) crunchy peanut pieces
- 1 pound of chicken breast—grilled and cubed, prepared with 1 teaspoon olive oil, 1 teaspoon minced garlic, and black pepper to taste
- PEANUT DRESSING:
- 1/4 cup honey
- 1/4 cup Jif® Creamy Peanut Butter
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes or 1/2 teaspoon of your favorite hot sauce (optional)
- 4 large tortilla wraps
- 4 teaspoons Jif® Creamy Peanut Butter
Wild Mushroom and Cauliflower Lasagna
By cmschnettler
For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 small Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- Pinch red pepper flakes
- 3 cups canned plum tomatoes and their juices
- 2 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- Honey
- 1 medium head cauliflower
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 5 cups whole milk, heated, divided
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup grated romano cheese
- 1 pound ricotta cheese
- 1 large egg
- 3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnish
- 3 teaspoon finely chopped fresh thyme
- 1/2 cup grated romano cheese, plus more for finishing
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 cloves garlic, smashed
- 1 1/2 pounds assorted mushrooms (shiitake, portobello, cremini), coarsely chopped
- 2 shallots, finely diced
- 1 ounce porcini mushrooms, soaked in boiling water for 30 minutes
- 16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water
- 1 1/4 pounds fontina cheese, coarsely grated
TACO BRAID
By cmschnettler
Preheat the oven to 375 degrees Fahrenheit
- 1 can refrigerated pizza dough
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 3/4 pound ground beef
- 3 tablespoons taco seasoning
- 1 cup Mexican blend shredded cheese, divided
- 1 tomato, diced, plus additional for top, if desired
- 1 1/2 cups chopped lettuce
- Sour cream and salsa for serving, if desired
Mall Pretzels
By cmschnettler
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons brown sugar
- 1 1/8 teaspoons salt
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons baking soda
- 2 tablespoons butter, melted
- 2 tablespoons coarse kosher salt
Bacon Caprese Salad
By cmschnettler
A vinaigrette made with roasted garlic and bacon adds salty, savory flavor to a classic caprese salad
- FOR THE VINAIGRETTE:
- 3/4 lb. bacon, diced and crisped, fat reserved
- 1/2 cup chopped celery
- 1/2 cup honey
- 1/2 cup rice vinegar
- 1/2 cup sliced shallots
- 1/4 cup roasted garlic
- 1 1/4 tbsp. lemon juice
- 1/2 tbsp. dijon mustard
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper, to taste
- FOR THE SALAD:
- 1 lb. fresh mozzarella, halved crosswise and thinly sliced
- 4 heirloom tomatoes, cut into wedges
- 1 tbsp. fresh marjoram leaves
Easy Pesto Chicken Panini
By cmschnettler
Preheat grill or stovetop griddle pan
- 2 (2- to 3-ounce) crusty French rolls
- olive oil
- 2 tablespoons jarred basil pesto
- 2 ounces Gruyère cheese, sliced
- 6 ounces thinly sliced grilled or roasted chicken
- 1 cup baby arugula leaves
Hot Rum Mulled Cider
By cmschnettler
Mix all ingredients together
- 1/2 c. brown sugar
- 1 tsp. whole allspice
- 1 tsp. whole cloves
- 1/4 tsp. salt
- Dash of ground nutmeg
- 3 inches stick cinnamon
- 2 qt. apple cider
- Orange slices
Linguine with Shrimp and Tomatoes
By cmschnettler
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces linguine
- 1 1/2 pounds ripe tomatoes
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 to 3 cloves garlic, minced
- 1/4 cup loosely packed fresh oregano, finely chopped
- Freshly ground pepper
- 1 pound peeled and deveined medium shrimp
Bacon-Wrapped Jalapeno Chicken Bites
By cmschnettler
Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender
- 8 chicken tenders, flattened and cut in two
- 3-ounce package softened cream cheese
- 1 jalapeno pepper, seeded and finely chopped
- 8 slices bacon, cut in half
Skillet Fried Corn
By cmschnettler
Place bacon in a large, deep skillet
- 1 pound bacon, chopped
- 1 onion, chopped
- 2 medium poblano peppers, chopped
- 2 (16 ounce) packages frozen corn
- salt and pepper to taste