Cmschnettler's profile page
Recipes
Shrimp and Avocado Salad
By cmschnettler
This is a simple "chop it up and throw it in" dish
- 1 lb bag of frozen shrimp - size unimportant
- 1 1/2 Tablespoons olive oil
- 2 roma tomatoes
- 1/2 fresh pineapple
- 2 ripe avocados
- 1/2 red onion
- handful of cilantro
- zest of one lime
- juice of 2 limes
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp Sriracha
- 1/4 tsp white pepper
- kosher or sea salt, to taste
Mexican Rice
By cmschnettler
Preheat oven to 375 degrees
- 8 c. al dente cooked white rice
- 1.5 c. sour cream
- 3 bunches scallions
- 4 4-oz. drained cans chopped green chilies
- 1 Tbs salt
- 1 tsp cayenne
- 3 c. grated pepper-jack cheese
- 1/2 c. Parmesan cheese
Grilled Romaine Hearts
By cmschnettler
In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper
- 2 Tbs. extra-virgin olive oil
- 1 Tb. fresh lemon juice
- 1 small clove garlic, minced
- 1/2 tsp. Dijon mustard
- 1/8 tsp. Worcestershire sauce
- 1/4 tsp. freshly ground black pepper
- 2 Tbs. freshly grated Parmesan cheese
- Olive oil spray
- 2 hearts of Romaine lettuce
Cheese and Chile-Stuffed Mushrooms
By cmschnettler
Preheat the oven to 375 degrees F
- Olive oil cooking spray
- 4 medium portobello mushrooms
- 1 tablespoon unsalted butter
- 4 scallions, sliced
- 1 poblano or Anaheim chile pepper, seeded and coarsely chopped
- 3 cloves garlic, minced
- 1/2 cup wheat germ
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 1/4 cups shredded part-skim mozzarella cheese (about 6 ounces)
- 1/3 cup reduced-fat sour cream or nonfat Greek yogurt
- 1 red jalapeno pepper, seeded and diced (optional)
Chocolate Bark
By cmschnettler
Melt chocolate in heavy saucepan over low heat, stirring frequently
- 12 oz. pkg. semi-sweet or special dark chocolate chips
- 1 Tbs. plus 1 tsp. vegetable oil
- 1 tsp. extract. (lime, almond, peppermint, etc.)
- Chopped nuts (Pecans, macadamia, pistachios, cashews, pine)
- Dried fruit (cherries, cranberries)
- Candies (Toffee, nut brittle)
- Spices (Red pepper flakes, cayenne, sea salt)
Sesame Chicken
By cmschnettler
Wash the chicken under cold running water, pat dry and trim off any excess fat
- For the marinade/batter:
- 3 boneless chicken breasts (about 1 1/2 pounds total)
- 6 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon kosher salt
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1 teaspoon baking powder
- For the sauce:
- 3 tablespoons toasted sesame oil
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 teaspoon chili paste (recommended: Sambal Oelek)
- 2 cups low-sodium chicken broth
- 1/4 cup cornstarch
- 2 tablespoons sherry vinegar
- 1/2 cup sugar
- 2 tablespoons soy sauce
- Peanut oil, for deep-frying
- Salt
- 3 tablespoons toasted sesame seeds, for garnish
- 2 to 3 tablespoons finely chopped scallions, for garnish
- 5 to 6 cilantro sprigs, for garnish
Zucchini Cake
By cmschnettler
In large bowl, combine 1st 9 ingredients
- 2 C. flour
- 2 c. sugar
- 1 Tbs. cinnamon
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 c. oil
- 2 tsp. vanilla
- 3 eggs
- 2 c. grated unpeeled zucchini
- 1 &1/2 c. chopped nuts, divided
Veggie Chili
By cmschnettler
Brown onion, green pepper & celery in oil until almost tender
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 28 oz. can tomatoes
- 1-2 cans chili beans
- 1-2 cans black beans
- Chopped celery (optional)
- 2 bay leaves
- 2 Tbs medium chili powder
- 2 tsp salt
- 1 tsp cumin
- 1/4 tsp cayenne pepper
Jalapeno Nut Brittle
By cmschnettler
Grease a cookie sheet and spatula with butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup chopped jalapeno peppers
- 3/4 cup toasted pepitos
- 3/4 cup toasted pecans
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Morning Buns
By cmschnettler
Separate crescent-roll dough into 2 rectangles
- 1 pkg refrigerated crescent rolls
- Crumbled cooked bacon
- Chopped rosemary
- Grated Gruyere