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Recipes
Frito Chicken Tenders with Buffalo Dip
By mjohnmeyer
1. Heat oven to 375 and line a baking sheet with foil
- 1-2 pounds chicken tenders
- 1 1/2 cups of crushed Fritos
- 1 cup buttermilk (or regular milk)
- 2 teaspoons garlic salt
- Buffalo Dip
- You can use Heluva Good brand if you can find it, or make your own by mixing
- 1/2 cup ranch dressing with
- 1-2 tablespoons of Frank's Hot Sauce
- Add more hot sauce for more heat
Chicken Broccoli Mac & Cheese
By mjohnmeyer
1. Preheat broiler to high
- 6 oz uncooked spiral or elbow macaroni
- 3 cups broccoli florets
- 2 tablespoons chopped bacon
- 1 shredded rotisserie chicken
- 1 teaspoon salt, divided
- 1 tablespoon minced garlic
- 1 1/4 cups milk
- 1 cup chicken stock
- 1/4 cup plus 1 teaspoon all-purpose flour
- 5 oz sharp cheddar cheese, shredded (about 1 1/4 cups)
Bang Bang Shrimp Tacos
By mjohnmeyer
1. Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a small bowl
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 3 dashes Sriracha hot chili sauce
- 1/2 cup cornstarch
- 1 pound uncooked medium shrimp, peeled and deveined
- oil for frying
- Shredded lettuce
- 1 bunch green onion, chopped
- 8 small flour tortillas
Teriyaki Ranch Chicken
By mjohnmeyer
1. Heat oven to 350. Saute chicken breasts in vegetable oil until golden brown
- 4 boneless skinless chicken breasts
- 3 tablespoons real bacon pieces
- 4 tablespoon teriyaki sauce
- 1/2 cup ranch salad dressing
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
- 1 tablespoon vegetable oil
Roasted Lemon Garlic & Herb Shrimp Pasta
By mjohnmeyer
1. Heat oven to 400. In a greased 8x8 glass baking dish combine olive oil, lemon zest and thyme
- 1/3 cup olive oil
- 1 lemon, zested then half cut into thin slices and the other half into wedges
- 3-4 fresh thyme sprigs, leaves removed
- salt and pepper
- thin spaghetti
- 2 tablespoons butter
- 1 pound fresh shrimp, medium-sized, deveined with tails off
- 5 cloves garlic, minced
Crescent Dogs
By mjohnmeyer
Heat oven to 375. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit
- 8 hot dogs
- 4 slices American cheese, each cut into 6 strips
- 1 can (8 oz) refrigerated crescent dinner rolls
Fiesta Buttermilk Ranch Chicken Salad
By mjohnmeyer
1. Cook pasta, drain and cool
- 1 box of pasta (any type is fine)
- 1 shredded rotisserie chicken
- campaignIcon
- 1 packet taco seasoning mix
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 package frozen corn
- 1 onion, chopped
- 1 green pepper, chopped
- 1 can of olives, sliced
- 2 cups grated cheddar cheese
- 2 tomatoes, chopped
- Dressing
- 2 cups mayonnaise
- 1 cup buttermilk
- 1 pack Hidden Valley Fiesta dip mix (I used regular Ranch mix)
Crescent Sloppy Joes
By mjohnmeyer
1. Heat oven to 375. In large skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; dr...
- 1/2 lb lean ground beef
- 1/4 cup barbecue sauce
- 1/4 cup shredded Cheddar cheese
- 1 can crescent rolls (8 oz)
- 1 egg, beaten
- 1 teaspoon sesame seed
Bacon Wrapped Chicken Stuffed Zucchini
By mjohnmeyer
A quick and easy treat the whole family will enjoy
- 3 medium to large zucchini
- 1 pound chicken, shredded
- 18 slices pre-cooked bacon
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 18 toothpicks
Lobster Alfredo
By mjohnmeyer
1. Cook linguine according to package directions
- 1/2 lb fresh lobster meat
- 4 oz grated Parmesan cheese
- 2 cups heavy cream
- Salt and pepper
- 1 lb linguine
- 3 oz melted butter