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Recipes
Taters
By cmschnettler
Preheat the oven to 350°F
- 1 pound small potatoes, like baby Yukon Golds or fingerlings
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Italian parsley, finely chopped
Soy- and Chile-Glazed Brussels Sprouts
By cmschnettler
Trim Brussels sprouts;cut lengthwise into quarters
Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce
By cmschnettler
Preheat oven to 200. Pour 2″ of vegetable oil into a deep fryer or a heavy skillet and heat to 350
- Sauce:
- 2 c Self-Rising Flour
- 1 3/4 c cornmeal
- 2 T baking powder
- 2 t salt
- 4 whole Eggs
- 1 c milk
- 6 oz, weight Cheddar cheese, diced
- 1 c roasted corn kernels (I Grilled Mine)
- 1/2 c sweet onion, diced
- 1/2 c red bell pepper, diced
- 2 whole jalapeno peppers, seeded and finely diced
- 4 T cilantro, chopped
- 2 whole avocados, peeled, pitted and diced
- vegetable oil, enough to fill your deep fryer or skillet by 2"
- 2 whole avocados, peeled, pitted and mashed
- 1/2 c sour cream
- 1/4 c milk
- 1 T cilantro, chopped
- salt and pepper, to taste
Bacon and Brussel Sprout Salad
By cmschnettler
Cook and crumble the bacon
- 1 lemon
- 1 orange
- 1 large shallot, minced
- 1/2 cup olive oil
- salt and pepper
- 6 slices cooked bacon, crumbled or chopped
- 4 dozen brussel sprouts
- 1 cup almonds
- 1 cup grated Pecorino-Romano cheese
Stir-fry Chicken & Cashews
By cmschnettler
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- 3 Tbsp Soy Sauce, divided
- 1 Tbsp Chicken Broth
- 2 tsp Sesame Oil, divided
- 2 Boneless Skinless Chicken Breasts, cut into 1" pieces
- 1 Tbsp Cornstarch
- 1/3 cup Chicken Broth
- 1 Tbsp Sugar
- 1 Tbsp Rice Vinegar
- 1 Tbsp Hoisin Sauce
- 1/2 tsp Minced Ginger
- 1/4 tsp Salt
- 2 tsp Canola Oil, divided
- 1 1/2 cups Snow Peas
- 2 Medium Carrots, julienned
- 1 × 8-oz can Sliced Water Chestnuts, drained
- 1/2 cup Toasted Cashews, coarsely chopped
Portabello Skins
By cmschnettler
Preheat oven to 450 degrees
- 4 portabella mushroom caps
- 1 Tbs. olive oil
- 1 tsp. salt
- 2 c. Cheddar cheese, shredded
- 1 Tbs. fresh chives, minced
- 1 small tomato, seeded & chopped
- 2 slices bacon, cooked & crumbled
Bacon and Basil Deviled Eggs
By cmschnettler
1. Peel hard-cooked eggs and halve lengthwise; carefully use the tip of a spoon to remove yolk from each egg half
- 6 hard-cooked eggs
- 1/4 cup mayonnaise or salad dressing
- 1 teaspoon prepared mustard
- 1 teaspoon vinegar
- 2 slices bacon, crisp-cooked and crumbled
- 2 tablespoons chopped tomato
- 1 tablespoon snipped fresh basil
- salt (optional)
- ground black pepper (optional)
Spicy Grilled Chicken Sandwiches
By cmschnettler
1. Heat grill to medium (350° to 450°)
- 1 1/2 pounds (about 2) boned, skinned chicken breast halves, halved crosswise and pounded until 1/2 in. thick $
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne
- 1/2 teaspoon pepper
- 4 focaccia or ciabatta rolls, split
- 1/4 cup mayonnaise $
- 3 tablespoons crumbled blue cheese
- 4 leaves butter lettuce
- 4 slices heirloom tomato
Breakfast Casserole in the Crock Pot
By cmschnettler
1 Spray crock pot and evenly spread hash browns at the bottom
- 1 (26 ounce) bag frozen hash browns
- 12 eggs
- 1 cup milk
- 1 tablespoon ground mustard
- 16 ounces sausage (maple, sage or regular sausage.)
- salt and pepper
- 16 ounces shredded cheddar cheese
Cherry Fowler's Potato Casserole
By cmschnettler
Preheat oven to 350 degrees
- 2 lb. frozen cubed hashbrown potatoes
- 1/2 c. chopped onion
- 1 can cream of chicken soup
- 16 oz. sour cream
- 2 c. grated cheddar cheese
- 1 tsp. salt & pepper
- 1/2 c. butter
- 2 c. cornflakes