Schaefferl's profile page
Recipes
Red and Yellow Fresh Tomatoe Sauce
By schaefferl
Combine 4 tbls. parsley, 3 tsp lemon rind, 1/2 tsp garlic in a small bowl and set aside
- 6 tbls. chopped, flat leaf parsley (divided)
- 4 tsp grated lemon peel (divided)
- 1 1/2 tsp minced garlic ( divided)
- 1 tbls. Evoo
- 2 14.5 oz cns petite diced tomatoes
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 tbls fresh lemon juice
- 1 large yellow tomatoe chopped (can substitute cherry or grape tomatoes, cut in half)
- grated Parmesean cheese
Brunch Sandwiches
By schaefferl
Excellent for parties or other get togethers
- Sauce:
- Dinner rolls
- 24 + slices Black Forest Ham or whatever deli meat you like.
- 24 slices Swiss or whatever favorite cheese you like.
- 1 cube butter, melted
- 1/4 cup brown sugar
- 2 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce
- 1 Tbs. poppy seeds (I used slightly less - they are mostly for aesthetics, I think)
- 1 tsp. onion powder
Brunch Sandwiches
By schaefferl
Excellent for parties or other get togethers
- Sauce:
- Dinner rolls
- 24 + slices Black Forest Ham or whatever deli meat you like.
- 24 slices Swiss or whatever favorite cheese you like.
- 1 cube butter, melted
- 1/4 cup brown sugar
- 2 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce
- 1 Tbs. poppy seeds (I used slightly less - they are mostly for aesthetics, I think)
- 1 tsp. onion powder
Chicken with Mustard Sauce
By schaefferl
Preheat oven to 450 degrees Heat a large ovenproof skillet over high heat
- 2 tbls EVOO divided
- 4 boneless, skinless chicken breasts
- 1/4 tsp salt,
- 1/4 tsp pepper
- 1/3 c low sodium chicken broth,
- 1/4 c apple cider
- 2 tbls whole grain Dijon mustard
- 1 tbls butter
- 1 tbls chopped, fresh, whole leaf parsley
Roast leg of lamb
By schaefferl
1. Preheat oven to 450 degrees F
- 4 lb leg of lamb
- 2 garlic cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- fine sea salt and ground pepper
- 3 tbls canola oil
- 2 tbls butter
chicken Stuffed with Feta and Spinach
By schaefferl
Preheat oven to 350 Heat a large nonstick skillet over medium-high heat
- Cooking spray
- 4 garlic cloves, minced and divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 5 sun-dried tomatoes, packed without oil, diced
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
- 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
- 1/2 teaspoon grated lemon rind
- 4 chicken cutlets
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried oregano