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Easy Meatball stroganoff

Meatball Stroganoff

Jenn’s Recipes Made Easy!
Stroganoff meatball style
5 from 2 votes
Course Dinner, Game Day, Holiday, Lunch
Cuisine Russian

Equipment

Large Skillet
Sauce Pan

Ingredients
  

  • 1 ¼ cups Beef Broth
  • 2 Tbsp. All Purpose Flour
  • 2 tsp. Worcestershire sauce
  • 2 Jars or cans Mushrooms sliced
  • ½ cup Sour Cream
  • 1 Tbsp. Dried Parsley
  • 16 oz Frozen Meatballs
  • 1 tsp Chili oil
  • Chibata bread
  • 1 package Egg Noodles

Directions
 

  • Cook egg noodles according to package, meanwhile slice bread and add chili oil to all sides.
  • Mix together, flour, Worcestershire sauce in a small bowl with a wire whisk.
  • Place frozen meatballs, mushrooms and broth mixture into a skillet. Heat to boiling, reduce heat to low and cover. Simmer about 10 minutes.
  • Remove meatball mixture from pan and add to noodles and stir to combine. Serve with bread that has been flavored with chili oil.

Notes

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Bistec a la mexicana

Bistec a la mexicana

Jenn’s Recipes Made Easy!
Mexican style steak
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Dutch Oven
Molcajete
Large Mixing bowl

Ingredients
  

  • ½ tsp. peppercorns
  • ¼ tsp. Cumin Seeds
  • 2 Garlic Cloves
  • 2 tbsp. Vegetable Oil
  • ½ medium onion chopped
  • 4 Serrano Chilies chopped
  • 4 Large Tomatoes chopped
  • 2 lbs. Beef Tips (Stew meat)
  • Corn Tortillas
  • ½ can Peas

Directions
 

  • In the Molcajete grind the peppercorns and cumin seeds, add garlic to make a paste.
  • Next add the paste to the beef tips in a large bowl, and mix togehter then add the salt and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a large Dutch Oven over medium-high heat. Add the onion and cook for 4-5 minutes until the onion is soft and translucent. Add the marinated beef tips and cook until the beeef isbrowned on all sides 8-10 mintes.
  • Add in the Serannos and peas and cook for 5-6 minutes longer. Next, add in the tomatoes and season with salt and pepper to taste. Cover and cook 10-12 minutes until meat is tender and soft and the sauce thickens a bit.

Notes

Serve tortillas and with Arroz Rojo and Frijoles Negros Cremosos 
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Frijoles Negros Cremosos

Frijoles Negros Cremosos

Jenn’s Recipes Made Easy!
Creamy black beans
5 from 1 vote
Course Appetizer, Breakfast, Dinner, Game Day, Grill, Holiday, Lunch, Salad, Salsa, Side Dishes, Snacks, Soup
Cuisine Mexican

Equipment

Sauce Pan
Potato masher

Ingredients
  

Directions
 

  • Heat the oil in a sauce pan over medium heat, add the onion and serranos and cook until soft and tender.about 5-6 minutes
  • Next, add the beans to the pan, reserving the liquid for later.
  • Using a potato masher or a cup, smash the beans until they are smooshed totally. adding the liquid a little at a time to make them "creamy"

Notes

I serve with many things but today i served with Bistec a la mexicana
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Arroz Rojo

Arroz Rojo

Jenn’s Recipes Made Easy!
Mexican Red Rice
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch, Side Dishes
Cuisine Mexican

Equipment

Dutch Oven
Blender
Fine Mesh Strainer
Medium Mixing bowl

Ingredients
  

  • cups Long Grain white Rice
  • 3 Tbsp. Vegetable Oil
  • 2 Large Tomatoes chopped
  • 3 Tbsp. Large Onion chopped
  • 1 Garlic Cloves chopped
  • cups Chicken Broth/Stock
  • 2-3 Baby Carrots chopped
  • ½ cup Peas if canned, then drain, if frozen add directly
  • 1 Cilantro 1 sprig, chopped
  • 1 Serrano Chilies chopped
  • Salt and Pepper to taste

Directions
 

  • In a large mixing bowl, add rice and enough HOT water just to cover the rice. Stire once and let stand for 10-15 minutes. After the timer is up, place rice in the fine mesh strainer and rinse thoroughly under cold water until the water runs clear and not milky or cloudy. Turn water off, and keep shakeing the strainer well to help the rice get ride of any access water, i rub my hand in the rice and move the rice around to make sure all water is gone. Set rice aside to dry.
  • Heat the oil in a small Dutch oven over medium-high heat, then add the rice. It will sizzle as it should when you place it in the pot. Fry the rice for 8-10 minutes stiring requently, funtil rce is light and golden rowni.
  • While the rice is cooking, add the tomatoes, garlic and onion to the blender, blending until completely smooth. Pour the tomato mixture into the rice using the fine mesh strainer again. Stir and continue to cook until the liquid has been absorbed into the rice. Make sure to continue to stire frequently as to not let rice stick to bottom of the pot, about 3-5 minutes. Stire in the chicken broth, and the carrots and peas and bring to a boil.
  • Once it comes to a full boil, cover the pan and cook over low heat until all the liquid has been asborbed. This will take about 15 mintues. Make sure you do NOT touch or stir the pot!! If you continue to touch the rice, it will become MUSHY, nobody likes mushy rice, so just leave it alone with the lid on until the 15 mintues are over.
  • At the 15 minute mark, take the lid off and check to see if the liquid has been absorbed, if so take pot off heat and then fluff with a fork then place thelid back on and let it set for 10-15 mintues. If there is still some liquid then continue to cook 3 minutes at a time checking at the 3 minute mark.

Notes

You can serve this rice with about anything, today I served it with my Bistec a la Mexicana 😉 and some Frijoles negros cremosos. 
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Spicy Shrimp and Squid Ceviche

Spicy Shrimp and Squid Ceviche

Jenn’s Recipes Made Easy!
Mexican Ceviche
No ratings yet
Course Appetizer, Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Large Mixing bowl
Large Skillet

Ingredients
  

Directions
 

  • Heat large skillet over medium heat with ½ tsp vegetable oil, add shrimp and squid rings, season with salt and pepper. Cook about 2-3 minutes until shrimp are pink and rings are tender.
  • In large bowl, mix in diced tomatoes, onion Worcestershire Sauce, hot sauce, tomato paste, cayenne pepper, cumin, chili powder and salt. Cover and refridgerate 30 minuts.
  • Once shrimp and squid have cooled down, chop into small pieces and then add to tomato misture and add lime juice and cilantro. Refrigerate another 1-2 hours before serving.
  • Serve on tostadas or tortilla chips.

Notes

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Jicama Salad with mango and cucumber

Jicama Salad with Mango and Cucumber

Jenn’s Recipes Made Easy!
Mexican Fruit Salad
No ratings yet
Course Appetizer, Breakfast, Dessert, Dinner, Game Day, Holiday, Lunch, Salad, Side Dishes, Snacks
Cuisine Mexican

Equipment

Large Mixing bowl

Ingredients
  

  • 2 Mangos Diced
  • 1 Jicama Diced
  • 1 Cucumber Peeld and diced
  • ½ bunch Cilantro Chopped
  • ¼ cup Red Onion Diced
  • 1 tsp. olive oil
  • 2 Limes zested and juiced
  • ½ tsp. Salt
  • 1 tsp. Chili para naranja
  • 1 Jalapeños Diced

Directions
 

  • Add all ingredents to a large mixing bowl and refrigerate 30 minutes before serving

Notes

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Pizza with Pesto, artichoke, prosciutto, Mushrooms, and Chicken

Today I am making a pizza with grocery store shortcuts! Quick and simple and done in about 10-12 minutes.

PIZZA WITH PESTO, ARTICHOKE, PROSCIUTTO, MUSHROOMS, AND CHICKEN

Jenn’s Recipes Made Easy!
Pizza with grocery store short cuts
5 from 1 vote
Course Dinner, Game Day, Lunch
Cuisine American, Italian

Ingredients
  

  • 1 tsp olive oil
  • 1 store bought pizza crust you can make your own if you prefer
  • 1 rotisery chicken breast Shredded (you can boil your own if you prefer)
  • 1 tbsp. Pesto
  • ¼ cup Grilled Artichoke Hearts
  • ¼ cup proscuitto diced
  • ½ cup Mushrooms sliced
  • 1 cup Pizza blend cheese (Mozzerella & Parmasean)

Directions
 

  • Pre-heat oven to 425° F
  • Add olive oil to pizza crust then add the pesto
  • Next add the cheesss and artichokes
  • Next, add the shredded chicken on top of the artichokes
  • Next, add the prosciutto and mushrooms
  • Place in pre-heated oven for 10-12 minutes or according to your package instructions

Notes

    here are the ingredients I used as well as some ingredients for the second pizza listed here: https://jennsrecipesmadesimple.com/2021/04/02/pizza-with-pepperoni-prosciutto-black-olives-and-mushrooms/
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PIZZA with Pepperoni, prosciutto, black olives and mushrooms

Pizza with pepperoni, black olives, and mushrooms

Jenn’s Recipes Made Easy!
Pizza with grocery store short cuts!
No ratings yet
Course Dinner, Game Day, Lunch
Cuisine American, Italian

Ingredients
  

  • 1 tsp olive oil
  • 1 pack Large pepperoni
  • ½ cup Mushrooms sliced
  • 1 small can black olives sliced
  • 1 cup Pizza blend cheese shredded (mozzerella & parmasean)
  • ¼ cup proscuitto diced
  • ¼ cup Pizza sauce
  • 1 Store bought pizza crust or you can mmake your own

Directions
 

  • Pre-heat oven to 425 °F
  • Add olive oil to pizza crust then add your sauce.
  • Next, add the cheeses and pepperoni.
  • Next, add the prosuiutto, black olives and mushrooms.
  • Place in oven for 10-12 minutes or how your package instrucktinos say.

Notes

   
 
Here are the ingredients I used as well as the ingredients for the 2nd pizza here: https://jennsrecipesmadesimple.com/2021/04/02/pizza-with-pesto-artichoke-prosciutto-mushrooms-black-olives-and-chicken/
 
 
 
 
 
 
 
 
 
 
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Carne Guisada

Carne Guisada

Jenn’s Recipes Made Easy!
Mexican Beef Stew
5 from 1 vote
Course Dinner, Game Day, Holiday
Cuisine Mexican

Equipment

Dutch Oven

Ingredients
  

  • 2 dried ancho chilies stemmed and seeded
  • 4 lbs bonless beef chuck roast trimmed of extra fat, cut into 1 ½ in cubes
  • 2 tbsp. Vegetable Oil
  • 2 Small Yellow onion chopped fine
  • 3 Garlic Cloves minced
  • 1-2 Jalapeños minced
  • 1 tbsp. Dried Oregano
  • tsp Ground Cumin
  • ¼ tsp cinnamon
  • 2 tbsp. All Purpose Flour
  • 3 cups Beef Broth
  • 1 14.5 oz diced tomatoes
  • lbs. Red Potatoes un-peeled, cut into 1½ inch pieces
  • 1 Red Bell Pepper cut into 1 inch pieces
  • 1 Green Bell Pepper cut into 1 inch pieces
  • 1 cup green olives pitted and chopped coarse
  • ¼ -1 cup Cilantro
  • Salt and Pepper to taste

Directions
 

  • Adjust oven rack to lower middle position and heat oven to 325° F
  • In large Dutch Oven over medium heat toast the ancho chilis for 5-6 minutes. once done move to plate and set aside.
  • Pat beef cubes dry with paper towel and season with salt and pepper to taste.
  • Heat 1 tablespoon oil in empty dutch oven, over medium heat until just smoking. Brown half of the meat on all sides, 7-10 minutes. Transfer to plate and continue with the other half of the meat.
  • Add onions and ¼ teaspoon salt to the fat that is left in the pan, cook until softend about 5-6 minutes. Stir in garlic, jalapeno, oregano, cumin and cinnamon and cook until fragrant. about 30 seconds more.
  • Stir in the flour and cook for 1-2 minutes to cook out the flour taste, stiring with the onions and other ingredients.
  • Slowly whisk in the beef broth, scraping up any browned bits on the bottom. Add in the tomatoes, and their juices and add the toasted ancho chilies and bring to a simmer.
  • Add in the beef and all the juices from the plate, cover and transfer to the oven, cook for 1 hour.
  • Add in potatoes and bell peppers, cover and continue cooking for another 1-1½ hours longer, until beef and potatoes are tender.
  • Remove pot from oven and discard the ancho chilies, stir in the olives and let sit until they are heated through, about 3-5 minutes. Add in cilantro and season with salt and pepper.

Notes

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Chicken bruschetta pasta with roasted mediteranean vegetables

Chicken Bruschetta pasta with roasted Mediterranean vegetables

Jenn’s Recipes Made Easy!
Chicken and tomato pasta with zucchini, mushrooms and squash
No ratings yet
Course Dinner
Cuisine Italian, Mediterranean

Equipment

Large Mixing bowl
Large Skillet
Rimmed Baking Sheet Pan
Silicone Baking Mat

Ingredients
  

Vegetables

  • 4 Medium zucchini cut in half moons
  • 4 Medium yellow squash cut in half moons
  • 1 lb. Mushrooms cut in half
  • ½ tsp. garlic powder
  • ½ tsp. rosemary
  • ½ tsp. Dried Oregano
  • ¼ tsp. Celery seed
  • ½ tsp. Onion powder
  • 1 tsp. Lemon Juice
  • 2 tbsp. Vegetable Oil
  • Salt and Pepper to taste

Chicken Bruschetta

  • ½ tsp. Onion powder
  • ½ tsp. Garlic Powder
  • ½ tsp. Basil
  • ½ tsp. Dried Oregano
  • Red Pepper Flakes to taste
  • ¼ cup grated parmesan cheese
  • 2 lbs. Roma Tomatoes about 4 or 5 quartered
  • cup Vegetable Oil
  • 1 8 oz package Dried Pasta
  • 2 tbsp. Balsamic Vinegar
  • 1-2 lbs. boneless skinless chicken breasts cut into 1/2 inch strips

Directions
 

Vegetables

  • Pre-heat oven to 425° F
  • In a large mixing bowl, combine all seasonings, oil and vegetables.
  • Spread seasoned vegetables evenly in a single layer on rimmed baking sheet lined with foil or silicon mat.
  • Place on upper middle rack in oven and bake for 30 minutes or until desired texture. (I bake the veggies along with the chicken on 2 different racks)

Chicken Bruschetta with Pasta

  • Pre-heat oven 425° F ( I cook at the same time I cook the veggies)
  • Add all of the seasoning in a large mixing bowl, add chicken strips and tomatoes, making sure to coat evenly.
  • Place in a single layer on rimmed baking sheet lined with foil or silicon mat.
  • Place on middle rack in oven and bake 30 minutes or until chicken is cooked through 165°F
  • When there is about 15 minutes left, i start my pasta so that it is done about the same time as the chicken and vegetables.
  • Once fully cooked, drain pasta, add chicken and tomatoes and pan juices and combine well and serve along side vegetables.

Notes

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