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Recipes
Monterey Ranch Bread
By mjohnmeyer
Heat oven to 350. In a bowl, combine the cheese and salad dressing; set aside
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 3/4 cup ranch salad dressing with bacon
- 1 loaf unsliced French bread
- 2 tablespoons butter, melted
- Minced fresh parsley
Buffalo Chicken Casserole
By mjohnmeyer
1. Heat oven to 450. Whisk olive oil, salt, pepper, paprika, garlic powder and hot sauce together in a medium bowl
- 1 1/2 cups shredded rotisserie chicken
- 2 medium baking potatoes, peeled, washed and cubed
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 4 tablespoon hot sauce (more or less depending on preference)
- 1 tablespoon parsley
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup bacon bits
- 4 green onions, sliced
Classic Meatloaf
By mjohnmeyer
You can never go wrong with classic recipes
- 1 1/2 pounds ground beef
- 1 egg
- 1 onion, chopped
- 1 cup milk
- 1 cup dried bread crumbs
- Salt and pepper, to taste
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 1/3 cup ketchup
Chicken Salad and Avocado Crostini
By mjohnmeyer
1. Heat oven to 350. Place the baguette slices on a large foil-lined baking sheet
- 1 French Baguette, sliced into 24 half inch slices
- 3/4 cup mashed Avocado
- 1/2 Tablespoon Lemon Juice
- Salt and Pepper to taste
- Chicken Salad
- 4 oz shredded chicken
- 1/4 cup celery, diced
- 1/4 grapes, diced
- 1 Tablespoon Red Onions, diced
- 1 Tablespoon Fresh Parsley, chopped
- 1 1/2 Tablespoon mayonnaise
- 1 1/2 Tablespoon plain Greek yogurt
- 1 teaspoon Dijon Mustard
- 1/2 Tablespoon Fresh Lemon Juice
- Salt and Pepper to taste
Ham and Cream Cheese Stuffed French Toast
By mjohnmeyer
1. Spread bread slices with cream cheese; fill with ham to make 2 sandwiches
- 4 slices cinnamon-raisin bread
- 1/4 cup Cream Cheese
- 8 slices deli Honey Ham
- 2 eggs
- 2 Tbsp. milk
- 2 tsp. sugar
- 2 Tbsp. maple syrup
Chicken Cordon Blue Roll-Ups
By mjohnmeyer
1. Heat oven to 375. Fillet each chicken breasts so you now have four thin halves of chicken
- Chicken
- 2 chicken breasts, filleted
- 1 cup Italian bread crumbs
- 4 slices thin sliced deli ham
- 4 slices Swiss cheese
- Sauce
- 2 cans cream of chicken soup
- 3 tablespoons sour cream
- 1 tablespoons butter
"Cheater" Chicken and Dumplings
By mjohnmeyer
Pat the chicken dry and season with salt and pepper
- 1/4 cup olive oil
- 4 chicken thighs, bone in (or 4 bone-in or boneless chicken breasts)
- 2 medium onions, diced
- 2 cups diced carrots
- 2 cups diced celery
- 1 cup dry white wine
- 1/2 tablespoon salt (plus more to taste)
- 1/2 tablespoon fresh ground pepper (plus more to taste)
- 6 cups chicken stock
- 4 frozen biscuits (such as Pillsbury Grands Frozen Biscuits), thawed enough to cut into pieces
Meatball Poppers with Sauerkraut
By mjohnmeyer
1. Heat oven to 350°F. Lightly spray 24 regular-size muffin cups with cooking spray
- 12 refrigerated or frozen (thawed) cooked meatballs
- 1 cup shredded Parmesan cheese
- 2 tablespoons Thousand Island dressing
- 2 cans crescent dinner rolls (8 oz each)
- 1 egg, well beaten
- cooking spray
- caraway seeds
- sauerkraut
Slow Cooker Black Bean and Corn Chicken Tacos
By mjohnmeyer
1. Place beans, corn, taco seasoning, and water in a greased slow cooker and mix together until seasoning is dissol...
- 2 cans black beans, drained and rinsed
- 2 cans corn, drained
- 1 package taco seasoning
- 4-5 chicken breasts
- 1 cup salsa
- 3/4 cup water
- 6 in soft tortilla wrappers
- Toppings (All Optional)
- 1 avocado, sliced
- 1 tomato, diced, sour cream
- shredded cheese
- shredded lettuce
- hot sauce
Olive Oil Poached Egg
By mjohnmeyer
1. In a small skillet, heat the olive oil, herbs and garlic over medium-low heat (3-4 minutes)
- 1/4 cup good olive oil
- 1 Egg
- Pinch or two of dried herbs, such as rosemary and thyme
- One garlic clove, peeled and smashed
- Salt