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SEAFOOD LINGUINE IN A CREAMY WHITE CLAM SAUCE WITH GARLIC AND HERBS

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

Equipment

Sauce Pan
Large Skillet

Ingredients
  

Directions
 

  • Thaw frozen seafood mix in the sink with water for about 10 minutes.
  • In 4-quart saucepan, cook linguine as directed on package; drain
  • Meanwhile, in 10-12-inch skillet, melt butter over medium heat. Add bread crumbs; cook 2 to 3 minutes or until browned. Remove from heat. Stir in Parmesan cheese, lemon peel and 1 tablespoon of the basil; set aside.
  • In same pan add seafood mix and oil and cook on medium heat until cooked through, about 5-10 minutes.
  • Stir in garlic and onion; cook 1 to 2 minutes, stirring occasionally, until tender. Stir in clam sauce, wine, whipping cream and pepper flakes. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally to blend flavors.
  • Add linguine and remaining 1 tablespoon basil; toss to coat. Transfer pasta to serving platter; sprinkle with bread crumb mixture.

Notes

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Mole De Olla

Jenn’s Recipes Made Easy!
Mexican Beef and Vegetable Soup
No ratings yet
Course Dinner, Game Day, Holiday, Lunch, Soup
Cuisine Mexican

Equipment

Dutch Oven
Blender

Ingredients
  

  • 3 lbs. Beef Stew Meat cut into 1 inch chunks
  • ½ Large Onion
  • 3 Bay Leaves
  • 3 Garlic Cloves
  • 1 Tbsp. Salt and Pepper
  • 10-12 Mint leaves
  • 3 ancho chilies dried, seeded and stemmed
  • 3 pasilla chilies dried, seeded and stemmed
  • 1 lb. Roma Tomatoes
  • ¼ lb.  Green Tomatillos
  • 2 Chayote Squash peeleed and cubed
  • 2 Medium zucchini cubed
  • ¾ lb. Green Beans trimmed and cut into 2 inch pieces
  • 3 ears Corn on the cob husked and cut into thirds
  • ¾ cup Small Yellow onion chopped for garnish
  • ¾ cup cilantro chopped for garnish
  • 3-4 Limes quarterd for garnish
  • Corn Tortillas for serving

Directions
 

  • In the Dutch oven place the stew meat, garlic cloves, bay leaves, mint and a tablespoon of salt and pepper with half onion. Cover with 10 cups of water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface and reduce the heat to medium-low, cover and simmer for 30 minutes.
  • Meanwhile, place the ancho and pasilla chilies in a medium bowl, cover with boiling water and let rehydrate for 15 minutes.
    Place the tomatillos and tomatoes under the broiler on a sheet pan, until they are charred and mushy about 10-12 minutes.
  • In the blender add the tomatillos, tomatoes, chilies and ¼ cup the soaking liquid. Puree until completley smooth.
  • Remove the lid from the Dutch oven, remove the cooked onion and the mint and garlic cloves. Add in the chili mixture from the blender to the meat, stir and cover and simmer for another 30 minutes.
  • Remove the lid from the Dutch oven, raise heat to medium and add in the chayote and the corn and cook partially covered for 15-20 minutes. Add in the green beans and zucchinni and cook partially covered for another `0 minutes, taste for salt and and more if needed.
  • Serve hot in bowls with cilantro, chopped onion and tortillas

Notes

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CROCKPOT LOW COUNTRY BOIL

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

Equipment

Crock Pot

Ingredients
  

  • 1.5  lbs. Red Potatoes cut in half
  • 1 lb. smoked sausage cut into 1 inch pieces
  • 4 Corn on the cob cut into 3 inch pieces
  • 2 lbs. Shrimp with shells on
  • 1 Large Onion cut into quarters
  • ¼ Old Bay Seasoning
  • 1 12 oz Beer or vegitable broth
  • 4 Garlic Cloves minced
  • 2 Lemon cut in half
  • 3-5 cups water as needed

Directions
 

  •  Add in water, beer, Old Bay Seasoning, and garlic. Stir until well combined in slow cooker.
  • Place potatoes, onion and celery in slow cooker and squeeze lemons over mixture in slow cooker. Place lemon halves to slow cooker.
  • Cover the crockpot and cook on Low heat setting 5-6 hours. Add sausage and corn, cover and cook 2 hours longer.
  • Increase heat setting to HIGH and add in your shrimp. Your crockpot will be very full, so do your best to stir a little and squeeze your shrimp in.  Cover and cook 30-40 minutes or until shrimp are pink. Serve hot

Notes

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Broccoli and Cheese Patties

Jenn’s Recipes Made Easy!
5 from 1 vote
Course Appetizer, Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes, Snacks
Cuisine American

Equipment

Rimmed Baking Sheet Pan
Silicone Baking Mat
Food processor

Ingredients
  

Directions
 

  • Heat oven to 400° F
  • Add all ingredients to the food proccessor, blend until fine, but not completely smooth. You want to see small chuncks of broccoli
  • Once preccessed, form into patties and place on silicone mat, on rimmed baking sheet.
  • Bake in preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy. Serve hot.

Notes

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Grilled baby potatoes with Herbes De Provence

Jenn’s Recipes Made Easy!
French flavored baby potatoes
5 from 1 vote
Course Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes
Cuisine American, French

Equipment

Flat top griddle
Medium Mixing bowl

Ingredients
  

Directions
 

  • Heat grill to medium high, add 1 tsp. oil and heat for 15 minutes until slightly smoking.
  • Add potatoes to medium mixing bowl, add the rest of the oil and the herbs, stir to combine.
  • Once grill is slightly smoking add potatoes and turn grill down to low and cook on flat side for 10 minutes. Flip and cook on other side 5-10 minutes until fully cooked. Serve hot.

Notes

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Cilantro rice with serranos

Jenn’s Recipes Made Easy!
Spicy white rice with cilantro
5 from 2 votes
Course Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes
Cuisine Mexican

Equipment

Dutch Oven

Ingredients
  

Directions
 

  • Heat Dutch oven over medium high heat, add oil once hot.
  • Add diced onions and rice and cook until shiny about 5-6 minutes
  • Add broth and serranos and put lid on pot. cook for 15-20 minutes until rice is tender, adding more broth if needed. The last 3 minutes add cilantro and then fluff with fork and serve hot.

Notes

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Nopales con tomates estofados

Jenn’s Recipes Made Easy!
Cactus with stewed tomatoes and onions
5 from 2 votes
Course Dinner, Game Day, Holiday, Lunch, Side Dishes, Snacks
Cuisine Mexican

Equipment

Dutch Oven

Ingredients
  

Directions
 

  • Preheat dutch oven over medium heat.
  • Add diced onions and cook about 4-5 minutes until translusent.
  • Add stewed tomatoes and nopales and simmer over medium low for 20- 30 minutes.

Notes

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SALMON WITH REMOULADE AND ZUCCHINI, SQUASH, AND ASPARAGUS

Jenn’s Recipes Made Easy!
5 from 1 vote
Course Dinner, Game Day, Grill, Holiday, Lunch
Cuisine American

Equipment

Rimmed Baking Sheet Pan
Silicone Baking Mat

Ingredients
  

  • 1 salmon
  • 4 Medium zucchini sliced into rings
  • 4 Medium yellow squash sliced into rings
  • 1 bottle Remoulade sauce
  • 1 bunch Asparagus trimmed
  • 2 tbsp. Vegetable Oil

Directions
 

  • Preheat oven to 400°F
  • Place salmon diaganolly on the sheet pan, place on both sides the trimmed asparagus.
  • On the second sheet pan add all the sliced zuchinni and squash.
  • Add the vegetable oil on top of all the veggies and mix.
  • Add the remoulade sauce on top of the salmon.
  • Cook for 30 minutes, until the salmon is flaky and the asparagus is tender.

Notes

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Birria Tacos

Jenn’s Recipes Made Easy!
Shredded beef tacos with a luxurious sauce and cheese
No ratings yet
Course Dinner, Game Day, Grill, Holiday, Lunch
Cuisine Mexican

Equipment

Dutch Oven
Sauce Pan
Blender

Ingredients
  

Directions
 

  • Preheat oven to 300° F
  • Combine the chilies, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Simmer for 10-15 minutes.
  • Heat oil in the Dutch Oven over medium-high heat. While pan is heating, season the roast pieces with salt and pepper to taste. Once oil is shimmering, sear the beef in batches, browing on all sides about 7-8 minutes. Once done, transfer to plate.
  • Take the chilies and tomatoes mixture and put in a blender, blending until completely smooth. Add the sauce to the Dutch oven, scraping up all the dark yummy bits on the bottom of the pan. Add the meat back to the pot, with all the juices. Add in the vinegar, and spices along with the cinnamon and bay leaves. Bring to a simmer and cover, then transfer dutch oven to the oven and cook until beef is very tender about 3 hours.
  • Remove the beef to a bowl and shred. Set aside.
  • Take a torilla and dip it into the sauce mixture, coating both sides well. Place the tortilla on the grill over medium heat, top with some mozzerella cheese and some of the beef. Add a little onion and cilantro and wait until it gets a little crispy then fold the taco in half covering the insides. You will cook the tacos about 45 seconds to 1 minute per side. Remove to a platter and squeese with lime juice. Take some of the sauce and add it to a small bowl and use for dipping your tacos.

Notes

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CAVATAPPI WITH RIBEYE STEAK, ASPARAGUS, PEAS, AND CRISPY PROSCIUTTO

Jenn’s Recipes Made Easy!
Ribeye steak and pasta with vegetables and prosciutto
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine American, Italian

Equipment

Dutch Oven
Sauce Pan

Ingredients
  

  • 2 Ribeye Steaks
  • 16 oz. Cavatappi pasta
  • 4 oz. proscuitto thinly sliced and cut into strips
  • 1 medium onion diced
  • 1 Tbsp. Garlic minced
  • 1 cup Heavy Whipping Cream
  • 4 Tbsp. Butter
  • 1 Lemon juice only
  • 8 oz. Asparagus cut into 1 inch pieces
  • cup Peas fresh or frozen
  • cups grated parmesan cheese
  • 1 tsp. Salt and Pepper
  • ½ cup Basil Fresh and chopped
  • 3 tsp Vegetable Oil

Directions
 

  • Using a large pot , add salted water and bring to a boil. Add the pasta and cook for 6 minutes. Add asparagus pieces and cook for another 6 minutes. Reserve ½ cup pasta water and drain and set aside.
  • Meanwhile, in a dutch oven heat 1 tsp of the oil, over medium heat, once hot and shimmering, season both steaks with salt and pepper to taste. Cook to your liking, we like ours medium rare so about 5 minutes per side. Remove from pan and let rest 10 minutes.
  • Add the rest of the oil to the Dutch oven, Once shimmering, add the prosciutto. Cook for 4-5 minutes or until crispy. Transfer to paper towel lined plate, set aside.
  • Add the diced onions and garlic to pan, stirring occasionally until onions just begin to soften, about 4-5 minutes. Add the heavy cream, lemon juice and butter to the pan, let simmer for 4-5 minutes or until butter has fully melted and mixture has thickened slightly.
  • Add cooked pasta, asparagus, peas, parmesan cheese, steak and salt and pepper to taste. If needed add up to ½ cup of the pasta water that you reserved. Top with basil and crispy prisciutto.

Notes

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