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Recipes
Shrimp Avocado Salad
By mjohnmeyer
1. Add shrimp, avocado, and onion to a large bowl
- For the Dressing:
- 1 pound cooked shrimp, peeled and deveined
- 1 avocado, cut into large pieces
- 1 tablespoon diced red onion
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon parsley, chopped
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
Slow Cooker Apple Chicken
By mjohnmeyer
1. Sprinkle chicken with thyme, pepper and salt
- 3/4 lb boneless skinless chicken breast
- 1/4 teaspoon dried thyme
- dash of pepper
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
- 1 small onion, sliced thin
- 1/4 cup chicken broth
- 2 tablespoons apple juice
- 1 green apple, sliced
- 1/4 chopped pecans (optional)
- 1 bag cheddar broccoli rice
Savory Sausage Breakfast Muffins
By mjohnmeyer
1. Heat oven to 375. Line one medium-sized-cup muffin with paper liners and spray each liner with cooking spray Set...
- 12-14 oz. raw breakfast sausage
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Bisquick
- 1 cup cornmeal
- 3 eggs
- 1/4 teaspoon garlic powder
- 1 3/4 cups milk
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/2 cup minced onion
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoon fresh thyme leaves, finely chopped
- 1/2 teaspoon salt
- pepper, to taste
Spicy Honey Glazed Chicken
By mjohnmeyer
1. Mix spices together and set aside
- 6-8 boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
Lemon Chicken Romano
By mjohnmeyer
1. Heat oven to 350. Sprinkle each side of the chicken breasts lightly with salt; set aside
- 2-3 boneless, skinless chicken breasts
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Provolone cheese
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/2 cup Panko bread crumbs
- 1/2 cup finely shredded Romano cheese
- 1 tablespoon chopped fresh oregano
- 2 teaspoons lemon zest (from 1 lemon)
- 1/2 teaspoon garlic powder
- Salt and pepper
- 2 1/2 tablespoons vegetable oil
- 2 1/2 tablespoons extra virgin olive oil
- Lemon slices or wedges for serving
Supreme Fries
By mjohnmeyer
1. Bake fries according to package directions
- 1/2 bag frozen french fries (whichever kind you prefer)
- 3 tablespoons of Oscar Meyer real bacon pieces
- 1/2 cup heavy cream
- 3/4 cup mozzarella cheese, shredded
- 3/4 cup cheddar cheese, shredded
- 2 green onions, chopped
- 1 small tomato, chopped
- sour cream
Ranchero Macaroni Bake
By mjohnmeyer
1. Heat oven to 400. Stir the soup, milk, picante sauce, cheese and cooked pasta in a 3-quart shallow baking dish
- 1 can Cream of Mushroom Soup
- 1 cup milk
- 1 cup Picante Sauce
- 3 cups shredded Cheddar cheese or Monterey Jack cheese (12 oz)
- 3 cups elbow pasta, cooked and drained
- 1 cup coarsely crushed tortilla chips
Broom Sticks
By mjohnmeyer
1. Using kitchen scissors, cut the ends off each string cheese stick (about 2 inches long)
- 3 sticks of string cheese
- 6 pretzel sticks
- Fresh chives
Shrimp-and-Crab Nachos
By mjohnmeyer
1. Heat oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil
- 1 pound peeled and deveined shrimp
- 2 to 3 teaspoons toasted ground cumin
- 1 teaspoon minced garlic
- 1 pound jumbo lump crabmeat, cleaned and picked
- 3/4 cup sour cream
- 1 bunch green onions, sliced
- 1 bag tortilla chips (9 oz)
- 3 cups grated pepper Jack cheese
- 1/2 cup sliced pickled jalapeño
Baked Panko Crab Bites with Roasted Pepper Chive Aioli
By mjohnmeyer
1. Heat oven to 475. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix w...
- Crab Bites
- 12 ounces shelled cooked crab
- 1/4 cup finely diced celery
- 1/4 cup minced fresh chives
- 1/4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 1/4 teaspoon hot sauce
- 1 1/4 cups panko
- Fresh chives, rinsed and cut into 1-inch lengths
- Roasted Pepper-Chive Aioli
- 1/3 cup mayonnaise
- 1/4 cup chopped roasted red peppers
- 1 tablespoon minced fresh chives
- 2 teaspoons lemon juice
- 1 teaspoon minced garlic