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Recipes
Chicken - Chicken Parmesan - Skillet
By BlueSchmoo
www.cookscountry.com To make fresh bread crumbs, grind 2 to 3 slices hearty white sandwich bread in the food proce
- 4 (2)
- 1 1/2 cups fresh bread crumbs (3/4 Cup)
- 3 tablespoons olive oil (1 1/2 Tbsp)
- 1 1/4 cups grated Parmesan cheese (1/2 Cup+2 Tbsp)
- 1/4 cup chopped fresh basil (2 Tbsp)
- 2 cloves garlic, minced (1 Clove)
- 1 (28-ounce) can crushed tomatoes (1 14 oz Can)
- Salt and pepper
- 1/2 cup all-purpose flour (1/4 Cup)
- 4 boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally (2 Breasts)
- 3 tablespoons vegetable oil 1 1/2 Tbsp)
- 3/4 cup shredded mozzarella cheese (1/4 Cup+2 Tbsp)
- 3/4 cup shredded provolone cheese (1/4 Cup+2 Tbsp)
Mexican Chicken Casserole
By BlueSchmoo
HEAT oven to 375ºF. COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium he...
- 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces (6 oz)
- 1 tsp. ground cumin (1/2 tsp)
- 1 green pepper, chopped (1/2 pepper)
- 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa (3/4 Cup)
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed (1 oz 1/8 pkg)
- 1 can (15 oz.) no-salt-added black beans, drained, rinsed (1/2 Can)
- 1 tomato, chopped (1/2 Tomato)
- 2 whole wheat tortillas (6 inch) ( 1 Tortilla)
- 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided (1/4 Cup)
GF - Pizza Dough
By BlueSchmoo
Easy Gluten-Free Pizza Dough MAKES 2 12-INCH PIZZAS
- 2 1/2 cups gluten-free high-protein flour blend of your choice
- 1/2 cup millet flour
- 1 tablespoon xanthan gum
- 1 teaspoon salt
- 2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary, optional
- 5 teaspoons instant active dry yeast
- 1 2/3 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon cider vinegar
Vegetarian - Ovo-Lacto - Tofu Parmigiana
By BlueSchmoo
Per serving: 262 calories; 16 g fat ( 5 g sat , 7 g mono ); 13 mg cholesterol; 15 g carbohydrates; 16 g protein; 3 ...
- 1/4 cup plain dry breadcrumbs
- 1 teaspoon Italian seasoning
- 1 14-ounce package firm or extra-firm water-packed tofu, rinsed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1 small onion, chopped
- 8 ounces white mushrooms, thinly sliced
- 1/4 cup grated Parmesan cheese
- 3/4 cup prepared marinara sauce, preferably low-sodium
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons chopped fresh basil
Snacks - Macro Jacks
By BlueSchmoo
Healthified Cracker Jack style popcorn
- 1/2 cup popcorn kernels, unpopped
- 1/2 cup Barley Malt
- 1/2 cup rice syrup
- 1 cup shelled, roasted peanuts
- salt to taste
- Serves: 6
- Cooking Time:Under 30 minutes
Vegan - Dessert - Spiced Quinoa
By BlueSchmoo
Mix all ingredients together in a small bowl
- Possible Add-ins:
- 1 cup Cooked Quinoa (chilled)
- 1 tablespoon Pure Maple Syrup
- 1 tablespoon Cocoa Roasted Almonds (crushed)
- 1 tablespoon Raw Pumpkin Seeds
- 1 tablespoon Vanilla Almond Milk
- 1/2 teaspoon Cinnamon
- 1 Tbsp Pumpkin Puree
- 1/2 cup Greek Yogurt
- Softened Pears, diced
- Instructions
- Mix all ingredients together in a small bowl.
- Serve with a glass of milk (optional).
Biscuits Quick and Easy Cream
By BlueSchmoo
Cooks Illustrated
- 2 cups unbleached all-purpose flour , plus extra for the counter
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups heavy cream
Cake - Boston Cream Pie "Wicked Good "
By BlueSchmoo
1. For the Pastry Cream: Heat half-and-half in medium saucepan over medium heat until just simmering
- 2 cups half-and-half
- 6 large egg yolks
- 1/2 cup (3 1/2 ounces) sugar
- pinch table salt
- 1/4 cup unbleached all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon table salt
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups (10 1/2 ounces) sugar
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine
Cookie Balls - Red Velvet
By BlueSchmoo
nutritional info per serving Calories 100 Total fat 6 g Saturated fat 3
- 48 (24)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (4 oz)
- 34 Golden Chocolate Creme OREO Cookies, finely (17 Cookies) crushed (about 3 cups)
- 1/2 tsp. red food coloring (1/4 tsp)
- 16 oz Semi-Sweet Chocolate, melted (8 oz)
- 2 Tbsp. red sprinkles (1 Tbsp)
Pork - BBQ Pulled Pork - Slow Cooker
By BlueSchmoo
Made this BBQ Pulled Pork last night and it was FABULOUS! Great warmth and spice to the meat
- BBQ SAUCE:
- 1/2 cup ketchup
- 2 tablespoons + 2 teaspoons brown sugar
- 2 tablespoons + 2 teaspoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne
- 1/8 teaspoon red pepper flakes
- Pinch salt and freshly ground black pepper
- SPICE RUB:
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1/2 teaspoon cayenne
- 1 (2 1/2 pound) boneless pork shoulder, excess fat trimmed
- TANGY CARROTS:
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 1/2 tablespoons fresh parsley leaves, chopped
- 2 carrots, shredded
- Salt and freshly ground black pepper