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Recipes
Walnut and Rosemary Oven-Fried Chicken
By sschwartz
1. Preheat oven to 425°. 2
- 1/4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6-ounce) chicken cutlets
- 1/3 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped walnuts
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
Sweet and Sour Chicken
By sschwartz
Cut boneless chicken breasts into chunks
- Chicken:
- 3-4 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
- Sauce:
- 3/4 cup sugar
- 4 tablespoons ketchup
- 1/2 cup vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Gourmet Stuffing
By sschwartz
take 1/3 bread, spread with oil, toast in toaster; take another 1/3 and dry it out at room temperature; last 1/3 le
- 1 can water chestnuts
- 15 slices Challah
- ¾ lb margarine
- 3 stalks celery
- 1 onion
- ½ bunch parsley
- 1 lb fresh mushrooms
- 3 Tbsp sesame seeds
- 3 Tbsp dry minced onions
- ¼ tsp garlic salt
- 1/8 tsp celery salt
- ½ tsp Laury’s season salt
- ½ tsp accent
- 1/8 tsp garlic powder
- ¼ tsp pepper
- 1 small can chicken broth
- 1 Tbsp sugar
Pumpkin Coffee Cake
By sschwartz
1. Preheat oven to 325°F
- CAKE:
- 1/2 cup butter, at room temperature
- 3/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- One (16 ounce) can unsweetened pumpkin puree
- 1 large slightly beaten egg
- 1/3 cup granulated white sugar
- 1 teaspoon pumpkin pie spice
- STREUSEL TOPPING:
- 1 cup packed light brown sugar
- 1/3 cup butter, softened slightly
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans or walnuts, optional
Skinny Sour Cream Enchiladas
By sschwartz
- 16 oz. fat free sour cream
- 1 can fat free cream of chicken soup
- 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
- 2 1/2 cups cooked shredded chicken breast
- 1 can Mexican Rotel
- 1 cup chopped onions
- 8 low carb tortillas
- 1 cup shredded pepper jack and colby cheese blend
- 1 can diced green chiles
Nutella-Swirl Pound Cake
By sschwartz
1. Preheat the oven to 325°
- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- One 13-ounce jar Nutella
Chicken Parmigiana
By sschwartz
Preheat the oven to 350 degrees F
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried plain bread crumbs
- 1 cup freshly grated Parmesan, plus extra for sprinkling
- 1/2 cup chopped flat-leaf parsley leaves
- 2 teaspoons garlic powder
- 1 (8-ounce) ball fresh mozzarella, thinly sliced
- 1 pound spaghetti pasta, cooked al dente
Broccoli-Cheese Ritz Casserole
By sschwartz
Easy but Yummy! Eric's Favorite!
- 2 bags frozen broccoli florets (or chopped broccoli, or fresh broccoli, whichever is your preference)
- velveeta or shredded cheddar cheese
- 1 tube ritz crackers
- 1 stick butter or margarine
Summer Chickpea Salad with Honey Garlic Lime Vinaigrette
By sschwartz
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives
- 3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
- 4 green onions, thinly sliced
- 2 ears grilled corn, cut from the cob
- 1 pint cherry tomatoes, quartered
- 3 tablespoons chopped fresh basil
- 2 tablespoons snipped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 3 garlic cloves, minced or pressed
- 1 lime, juiced and zested
Glazed Almond Fruit Tart
By sschwartz
grease a 9-inch round pan
- 3-3 ½ Tbsp margarine, room temperature
- ½ cup sugar
- 2 eggs
- ¾ cup plus 2 Tbsp blanched slivered almonds, ground
- Pinch salt
- ¼ cup raspberry preserves, melted and strained
- Fresh fruit: strawberries, kiwi, pears, blueberries…sliced thin
- ¼ cup apricot preserves, melted