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Recipes
Dutch Oven Rosemary Chicken
By mjohnmeyer
1. Heat oven to 350. Season the chicken with salt and pepper on both sides
- 4-6 skinless, boneless chicken thighs
- 1 large onions, sliced
- 3 garlic cloves (chopped)
- 1 tablespoon rosemary
- 2 tablespoon olive oil
- salt and pepper
Baked Coconut Chicken with Apricot Sauce
By mjohnmeyer
1. Heat oven to 450. In a large zip-lock bag, combine Panko, chopped coconut flakes and spices
- 8-10 chicken tenders, cut into pieces
- 2 eggs
- 1 tablespoon milk
- 1 cup sweetened coconut flakes, chopped
- 1 cup Panko bread crumbs (or regular bread crumbs)
- 1 1/2 teaspoon garlic powder
- 3/4 teaspoon table salt
- 3/4 teaspoon curry powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional)
- olive oil
- Sweet Spicy Apricot Sauce
- 1/2 cup apricot preserves
- 1 tablespoon rice wine vinegar
- 3/4 teaspoon crushed red pepper flakes (optional)
Avocado Chicken Enchilada's
By mjohnmeyer
1. Heat oven to 375. 2. In a medium sauce pan, melt butter over medium-high heat
- Sauce:
- 1 tablespoon butter
- 1 jalapeno pepper, minced
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped cilantro (or parsley)
- 1 cup medium salsa verde
- 1/2 cup sour cream
- Enchiladas:
- 2 cups chopped cooked chicken breasts (or shredded rotisserie)
- 8 oz Monterrey Jack cheese, shredded & divided
- 1 small onion, chopped
- 3 avocados, peeled and chopped
- 8-10 flour tortillas
Mac 'N Cheese Tacos
By mjohnmeyer
1. In a medium skillet over medium high heat, brown ground beef
- 1 lb ground beef
- 1 packet taco seasoning mix
- 3/4 cup water
- 1 cup green onions
- hard taco shells
- 4 ounces uncooked elbow macaroni
- 1/8 cup butter
- 1/8 cup flour
- 1/4 teaspoon salt
- dash black pepper
- 1 cup milk
- 1 lb Mexican Velveeta Cheese
Cranberry Cherry Chicken Salad
By mjohnmeyer
1. Chop the chicken strips into cubes
- 1 box Southwestern or Original seasoned chicken breast strips (9 oz)
- 1 tablespoon sun-dried tomatoes
- 2 tablespoons cherry cranberry pecan mix
- 1 tablespoon Greek yogurt
- 1 tablespoon organic mayo
- 1 teaspoon lemon juice
- pita or regular bread or wraps
- lettuce
Avocado, Mozzarella and Tomato Grilled Cheese
By mjohnmeyer
1. Heat a skillet over medium heat
- Bread of choice
- 1 avocado, sliced
- 2 pieces of Mozzarella cheese slices
- 1 tomato, sliced
- olive oil
- salt
- butter
Chicken Ranch Tacos
By mjohnmeyer
1. Heat oven to 325. Heat taco shells in oven as directed on box
- 1 box taco shells
- 3 cups shredded rotisserie chicken
- 1 package taco seasoning mix
- 1/2 cup ranch dressing
- 1 1/2 cups shredded lettuce
- 1 medium tomato, chopped
- 1 cup shredded Cheddar cheese (4 oz)
- 1/4 cup sliced green onions, if desired
- salsa, if desired
- Additional ranch dressing, if desired
Marshmallow Easter Bark
By mjohnmeyer
Not just your basic bark, try this Marshmallow Easter Bark recipe and spice up your next Easter party with this fes...
- 1 (12-ounce) bag white chocolate chips
- 3 cups rainbow mini marshmallows
- 1 tablespoon shortening
- Sprinkles, to decorate
Slow Cooker Buffalo Chicken Sliders
By mjohnmeyer
1. Place chicken breasts (or thighs) in a greased slow cooker and top with 1/2 cup wing sauce and the chopped onion...
- 2 lbs boneless, skinless chicken breasts OR thighs
- 1 cup wing sauce, divided
- 1/2 onion, chopped
- Ranch dressing
- 12 slider buns
Dutch Oven Pot Roast
By mjohnmeyer
Melt some butter in the dutch oven on med-high heat
- 1 pot roast (size depends on how many people you're feeding)
- 1 tablespoon butter
- 1 -2 tablespoons vegetable oil
- 1 packet onion soup mix
- 2-3 cups water
- 5-8 small red potatoes
- 1 bag baby carrots
- 1 onion, sliced