Mjohnmeyer's profile page
Recipes
Lobster Avocado Salad
By mjohnmeyer
1. Melt butter in a medium skillet over medium heat
- 1 avocado, chopped
- 3 large iceberg lettuce leaves, chopped
- 7 oz container frozen lobster meat, thawed
- 1 tablespoon butter
Saltine Cracker Pork Chops
By mjohnmeyer
1. In a shallow dish whisk together the eggs and milk until well blended
- 2 eggs
- 1/4 cup milk
- 4 lean boneless pork chops
- 1/2 package saltine crackers, crushed
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 cup oil for frying
- 1/2 cup water
- 1 cube chicken bouillon
Buffalo Ranch Chicken Grilled Cheese
By mjohnmeyer
1. In a medium bowl, combine the ranch dressing, cream cheese, crumbled Feta and shredded cheddar
- 1 loaf of soft, thick French Bread, sliced
- 2 tablespoons butter
- 1 tablespoon ranch dressing
- 3 tablespoons cream cheese, softened
- 2 tablespoons crumbled Feta (or blue cheese)
- 1 tablespoon shredded cheddar
- 1/2 cups cooked shredded chicken (from a rotisserie)
- 1-2 tablespoons Frank's hot sauce
Sausage Cream Cheese Crescents
By mjohnmeyer
Heat oven to 375. Brown and drain breakfast sausage
- 1 lb. (16oz) regular breakfast sausage (or turkey sausage), browned and drained
- 1 (8oz) pkg. Philadelphia cream cheese
- 2 pkg. Pillsbury crescent dinner rolls
Super Simple Frozen Fruit Pops
By mjohnmeyer
- Watermelon Pop Ingredients
- 2 cups seedless watermelon, cubed
- Directions
- 1 . Put the watermelon in a blender and puree until smooth. Pour into popsicle molds of your choice and freeze until hardened.
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Strawberry Yogurt Pop Ingredients
- 2 cups fresh or frozen strawberries
- 1 cup plain or vanilla yogurt
- 1/2 cup sugar
- Directions
- 1 . Place all the ingredients in a blender and puree until smooth. Pour into popsicle molds of your choice and freeze until hardened.
Buffalo Shrimp Ranch Pitas with Avocado Ranch Mayo
By mjohnmeyer
1. Prepare the shrimp; in a mixing bowl, whisk together the melted butter, buffalo sauce and seasoned salt
- Buffalo Shrimp and Sauce
- 1 lb peeled and deviened raw shrimp
- 1 teaspoon olive oil
- 7 tablespoons butter, melted
- 1/2 cup buffalo sauce
- 1 teaspoon seasoned salt
- Avocado Ranch Mayo
- 1 large avocado, peeled and pitted
- 1/2 cup sour cream
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons dried dill
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon vinegar
- 2 teaspoons buffalo sauce
- pinch of salt and pepper
- Sandwiches
- Pita bread
- lettuce
- ranch dressing for drizzling
- buffalo sauce for drizzling
Seared Pork with Roasted Grapes
By mjohnmeyer
1. Heat oven to 400. Arrange the grapes on a foil lined baking sheet and drizzle with a 2 tablespoons of oil
- 4 tablespoons extra virgin olive oil, divided
- 4 boneless, skinless pork chops
- 2-3 cups seedless red grapes, pulled from the stems
- 2 sprigs fresh thyme
- 2 tablespoons fresh oregano
- coarse salt and pepper
BBQ Chicken Nachos
By mjohnmeyer
The perfect game day appetizer, these tasty nachos are topped with shredded rotisserie chicken, BBQ sauce, ooey goo...
- NACHOS:
- 1 large bag corn tortilla chips
- 1 rotisserie chicken, shredded
- 1 bottle BBQ sauce
- CHEESE SAUCE:
- 1 pound Velveeta
- 4 ounces cheddar cheese, shredded
- 8 ounces Monterrey Jack cheese, shredded
- 1 (14-ounce) can Rotel with green chili's
- 1 tomato, diced
- 1/2 red onion, finely diced
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped (for topping)
- 1 jalapeno pepper, finely diced (optional)
Buffalo Chicken Sliders
By mjohnmeyer
1. In a medium bowl, combine the mayonnaise, ranch dressing, celery, vinegar, salt and pepper
- Dressing:
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 1/3 cup chopped celery
- 2 tablespoons white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chicken:
- vegetable oil, for frying
- 3 eggs
- 1/2 cup hot sauce
- 2 cups self-rising flour
- 1/2 pound boneless chicken tenders, pounded to 1/2-in thickness
- Pinch salt and pepper
- Sandwiches:
- 12 Hawaiian slider buns
- 12 slices tomato
- 12 lettuce leaves
One-Pot Chicken and Corn
By mjohnmeyer
In 4-quart nonstick Dutch oven or large pan, melt butter over high heat
- 1 tablespoon butter or margarine
- 6 chicken legs
- 1 large onion, sliced
- 1 1/2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 1/3 cup water
- 4 cups chicken broth (32oz)
- 6 half-ears Nibblers frozen corn-on-the-cob (from 12-count package)
- 5-6 small red potatoes, cut into fours
- Chopped fresh parsley, if desired