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Recipes
Boursin Cheese
By Jjohnsey
Mix all ingredients well. Keep in refrigerator for up to a week
- 2 (8-oz) packages of cream cheese, softened
- 1 cup butter softened (2 sticks)
- 1 clove garlic, chopped (used minced)
- 1 tsp. Oregano
- 1/4 tsp. basil
- 1/4 tsp. dill
- 1/4 tsp. marjoram
- 1/4 tsp. thyme
- 1/4 tsp. pepper
Pretzel Crusted Chicken Breasts - Rachael Ray Recipe
By Jjohnsey
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat
- 4 * 4 quart-size plastic food storage bags
- 4 * 4 small, boneless, skinless chicken breasts
- 1 * 1 5-ounce bag of salted pretzels, any shape
- 1 * 1 tablespoon fresh thyme leaves, chopped
- * Salt and freshly ground black pepper
- 2 * 2 eggs
- * Vegetable oil, for frying
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons flour
- 2 * 2 cups milk
- 3/4 * 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
- 2 * 2 heaping tablespoons spicy brown mustard
- 1/4 * 1/4 cup flat leaf parsley leaves, a generous handful, chopped
- 1/4 * 1/4 small yellow onion, finely chopped
- 1 * 1 large sour dill pickle, finely chopped
- 1 * 1 lemon, cut into wedges
Chicken Fajitas
By Jjohnsey
For the marinade: Combine all ingredients
- MARINADE:
- 1 clove mince garlic
- 1 1/2 tsp. season salt
- 1 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. crushed red pepper
- 1 tbsp. olive oil
- 2 tbsp. lime juice (fresh is best)
- 1 1/2 lbs. sliced chicken
- Combine all ingredients. Marinate chicken strips for at least 2 hours.
- FAJITA:
- 3-4 tbsp. olive oil
- 1/2 c. sliced onion
- 1/2 c. chopped green onion
- 1 c. sliced red bell pepper
- 8 warmed lg. flour tortillas
- 1 sliced avocado
- Salsa
- Sour cream
- Shredded Cheddar cheese
- Quickly saute onions and peppers in oil until lightly browned; remove from pan. Saute meat until well coated with glaze, about 10 minutes. Toss in the vegetables and reheat. Spoon into flour tortillas
- Serves 4-6.
Taco Mac & Cheese
By Jjohnsey
In a large skillet, cook beef and taco seasoning mix over medium-high heat, stirring often, until beef is browned a...
- 1 pound ground beef
- 1 (1.25 oz) pkg taco seasoning mix
- 1 (10 oz) can diced tomatoes and green chilis, drained (RoTel)
- 2 (7.25 oz) boxes macaroni and cheese, kraft
Skillet Gnocchi with Chard & White Beans
By Jjohnsey
Preparation 1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat
- 1 * 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 * 1 16-ounce package shelf-stable gnocchi
- 1 * 1 medium yellow onion, thinly sliced
- 4 * 4 cloves garlic, minced
- 1/2 * 1/2 cup water
- 6 * 6 cups chopped chard leaves, (about 1 small bunch) or spinach
- 1 * 1 15-ounce can diced tomatoes with Italian seasonings
- 1 * 1 15-ounce can white beans, rinsed
- 1/4 * 1/4 teaspoon freshly ground pepper
- 1/2 * 1/2 cup shredded part-skim mozzarella cheese
- 1/4 * 1/4 cup finely shredded Parmesan cheese
Meatloaf Quesadillas with Cilantro Cream
By Jjohnsey
Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth
- For the Cilantro Cream:
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, plus more for garnish
- Juice of 1/2 lime
- 2 teaspoons green hot sauce
- For the Quesadillas:
- 2 cups leftover Mini Skillet Meatloaves, crumbled
- 1 14.5-ounce can black beans, drained and rinsed
- 1 scallion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 8-inch flour tortillas
- 2 cups shredded cheddar cheese
Mary's Favorite Chocolate Cake
By Jjohnsey
Combine cake mix, pudding, oil, sugar and water
- 1 pkg. yellow butter cake mix
- 1 lg. pkg. instant chocolate pudding mix
- 2/3 cup oil
- 2/3 cup sugar
- 1/3 cup water
- 4 eggs
- 1 cup sour cream
- 6 oz. chocolate chips
White Chicken Chili
By Jjohnsey
In a 6 quart electric slow cooker, combine chicken, beans, broth, salsa, cheese and cumin
- 5 cups chopped cooked chicken (use rotisserie chicken)
- 3 (15oz) cans Great Northern Beans, drained
- 1 (32oz) box chicken broth
- 1 (16oz) jar mild salsa
- 1 (8oz) pkg Monterey Jack Cheese with peppers, cubed
- 2 tsp ground cumin
- Garnish: cheddar cheese, sour cream, jalapenos, frito's scoops
Chocolate Cream Cheese Pie
By Jjohnsey
This is a light recipe. Only 180 calories per serving! It's a way to make your dessert and actually get to eat it...
- (1) 4-serving size package fat-free, sugar-free instant chocolate pudding mix
- 1 3/4 cup fat-free milk
- 1 tsp vanilla
- 1/2 of an 8oz. pkg reduced-fat cream cheese (softened)
- 1/2 of an 8oz. container frozen light whipped dessert topping, thawed
- (1) 6oz. chocolate-flavor crumb pie shell
- 1 cup fresh raspberries
- 1 Tbsp grated semisweet chocolate
Hoagie Dip
By Jjohnsey
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces
- 1 * 1 medium onion
- 2 * 2 pickled pepperoncini peppers
- 1/2 * 1/2 head iceberg lettuce
- 1 * 1 large tomato, halved and seeded
- 1/4 * 1/4 pound deli-sliced genoa salami
- 1/4 * 1/4 pound deli-sliced ham
- 1/4 * 1/4 pound deli-sliced prosciutto
- 1/4 * 1/4 pound deli-sliced roast turkey
- 1/4 * 1/4 pound deli-sliced provolone cheese
- 1/2 * 1/2 cup mayonnaise
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 teaspoon dried oregano
- 1 1/2 * 1 1/2 teaspoons dried basil
- 1/4 * 1/4 teaspoon red pepper flakes
- 1 * 1 10-to-12-inch round loaf Italian bread
- 8 * 8 hoagie rolls, cut into pieces, for dipping
- ***Don't worry about the bread bowl. Get a loaf of French Bread and cut into about 1/2 inch slices. Put dip on the bread pieces.