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Something Yummy to go with the Turkey…

Candy Yams by Johnna


  • 7 Yams
  • Boil whole yams till fork tender 20 to 40 minutes depending on size
  • Peel and cut in quarters put in a Pyrex dish sprayed with Pam
  • Salt and pepper to taste
  • Add all ingredients on top of potatoes
  • 3 Tablespoons of Aunt Jemima syrup
  • 1 Tablespoon Karo dark corn syrup
  • 1 Tablespoon grandma’s molasses
  • ½ cup cranapple juice
  • 1 ½ cups of dark brown sugar
  • 1 stick of butter cut up and put on top

    Bake 350 for 40 minutes

Johnna’s Thanksgiving Turkey is Delicious…

How to Roast a Turkey

1 Turkey 15 to 20lbs
Salt and pepper
Garlic salt
Seasoned salt
1 Stick melted butter
1 Yellow onion
1 Bunch of celery tops & bottoms
1 Red delicious apple

1.    Take your fresh Turkey remove the contents from the cavity and rinse the turkey inside and out, put turkey in a deep roasting pan breast side up.
2.    Preheat oven to 325 degrees
3.    Pat the turkey dry and season with salt, garlic salt, seasoned salt and pepper inside and out. And rub with melted butter.
4.    Fill the cavity with chopped onions, apples and celery, you can put a piece of white bread to cover the hole and tie legs closed.
5.    Cook for 15 minutes per pound, let rest for 30minutes before carving

This antipasto recipe from Johnna’s Kitchen is incredibly simple… and incredibly good!

22819657 - a delicious looking tossed chefs salad or antipasto with meat cheese and kalamata olives.


Red Wine Vinaigrette

-A bunch of basil
-¼ cup red wine vinegar
-1 clove garlic chopped
-1 teaspoon Dijon mustard
-½ teaspoon salt
-½ teaspoon black pepper
-¾ cup olive oil

Antipasto Salad

-1lb curly pasta fusili cooked
-½ cup hard salami cut in strips
-¼ cup provolone cut inti strips
-¼ cup asiago cheese grated
-2 tablespoons green olives with no pits cut up
-2 tablespoons roasted red peppers cut in strips
-½ teaspoon salt
-½ teaspoon black pepper

Place all Red Wine Vinaigrette ingredients into a blender and pulse until blended. Then place all Antipasto ingredients into a bowl. Mix well, and then add your blended Red Wine Vinaigrette. Refrigerate for desired time. Lastly, serve, savor, and splurge!

Everyone knows the best part of a picnic is the SIDES! Try this classic salad recipe from Johnna’s Kitchen.

3208142 - bowl of homemade macaroni salad


-1 lb elbow macaroni cooked
-1/3 cup diced celery
-¼ cup minced red onions
-1 tablespoon minced flat leaf parsley
-½ cup diced red tomato
-½ cup prepared mayonnaise
-¾ teaspoon dry mustard
-1 ½ teaspoon sugar
-1 ½ tablespoon cider vinegar
-3 tablespoons sour cream
-½ teaspoon kosher salt to taste
-½ teaspoon black pepper

In a large bowl, combine your macaroni, celery, onions, parsley and tomatoes. Then in a separate bowl, whisk together your mayonnaise, mustard, salt, sugar, vinegar, and sour cream. Then pour your dressing over the macaroni mixture. Give it a whirl with your spoon and season with salt and pepper as desired!

Peach and poultry? You heard it! Try this jammin’ chicken from Johnna’s Kitchen.

grilled chicken breast in different variations


Peach Jam
-2 cups peach jelly
-3 tablespoons olive oil
-2 tablespoons soy sauce
-1 tablespoon Dijon mustard
-1 tablespoon finely chopped garlic
-1 small jalapeno finely chopped
-Salt and pepper to taste

Chicken and Peaches
-8 chicken breast
-4 ripe peaches cut in half and pitted
First, preheat your grill. Combine all peach jam ingredients and mix well. Then brush the chicken with olive oil, salt, and pepper.
Grill both sides for 5 minutes or until cooked all the way through. Next, brush chicken with peach jam mixture.
Place peach halves on grill for two minutes and turn over. Add more peach jam as desired. Lastly, grill for another three to four minutes.
Serve chicken with extra jam mix and peach halves. Bon Appétit!

Where’s the beef? Summer barbecues aren’t all about the meat! Make this layered salad for an unexpected addition to your cookouts. Learn how from Johnna’s Kitchen:

christmas layered salad (salad leaves, black olives, tomatoes, mushrooms, peas, eggs, cheese, chicken, capsicum, corn)


-4 plum tomatoes chopped
-1 green bell pepper chopped
-¼ cup cilantro
-Salt and pepper
-1 cup sour cream
-¼ cup mayonnaise
-2 scallions minced
-½ squeezed lime
-¼ teaspoon chili powder
-2 cups crumbled corn bread
-2 15oz black eyed peas drained and rinsed
-1 cup frozen corn thawed
-1 cup shredded Mexican blend cheese

First, toss together your tomatoes, peppers, cilantro, salt, and pepper. Then whisk the sour cream, mayonnaise, scallions, lime juice, chili powder, and ½ teaspoon salt in a small bowl.

In a tall flat-bottom glass bowl, start to layer and sprinkle half the corn bread in the trifle dish. Next, top with half of the black-eyed peas, corn, tomatoes, and pepper mixture. Then half of the sour cream mixture and cheese.

Repeat the layers with remaining ingredients and top it off with cheese. At last, cover salad with plastic wrap and refrigerate for 1 to 2 hours or overnight.

There’s nothing better than a seafood dinner! Learn how to make steamed shrimp from Johnna’s Kitchen below:

Steamed Shrimp

Johnnas Kitchen Steamed Shrimp


5lbs Shrimp
1 12oz bottle beer
Old Bay Seasoning


First, fill a steamer pot with 1 ½ inch of water and beer. Then, bring to a boil with the shrimp inside. Next, sprinkle with Old Bay Seasoning and salt to taste. Be sure to season every layer. Lastly, cover and boil for approximately 12 minutes. Enjoy!

This sausage balls recipe from Johnna’s Kitchen will knock your socks off! Learn how to make it below:

Sausage Balls

Johnnas Kitchen Sausage Balls


1lb sweet or hot sausage out of the casing
3 cups Bisquick
1lb extra sharp cheese


First, mix all ingredients well with hands. Then shape them into balls. Lastly, bake for 20 minutes at 350 degrees. Enjoy!


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