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Mexican Vegetable Soup with Meatballs

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

Equipment

Dutch Oven

Ingredients
  

Directions
 

  • In Dutch oven, heat the oil over medium-high heat. Add the onions and cook until translucent, about 5-6 minutes. Remove from pan and add to bowl, let cool slightly.
  • In the same bowl, once onions have cooled, add in the rice, cliantro and ground meat, 1 teaspoon salt, 1 teaspoon pepper. Mix until well combined. Wet hands and shape the meat mixure into 1 inch balls. Set aside.
  • Combine the carrots, jalapeno, potaotes, tomato paste and vegetable stock to the dutch oven, bring to a rolling boil.
  • Once at a full boil add in the meatballs, zuchinni and chayote and simmer at medium heat for 20-30 minutes until meat is cooked through. Add in the lemon juice and a little more salt and pepper to taste. Serve with cilantro and more onions if you like.

Notes

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Monterey Bay Red Cioppino

Jenn’s Recipes Made Easy!
Seafood Stew
5 from 1 vote
Course Dinner, Game Day, Holiday, Soup
Cuisine American, Italian

Equipment

Dutch Oven

Ingredients
  

Marinara

Cioppino

  • lbs. skinless cod ( or any firm white fish) cut to 1 -1½ in. pieces
  • 1 lb. extra large shrimp (21-25 per pound)
  • 12 oz Large Scallops cut in half horizontally, tendons removed
  • 3 Tbsp. Extra Virgin Olive Oil
  • ½ cup Fresh Basil
  • ¼ cup Dry sherry
  • 3 Garlic Cloves minced
  • 2 tsp. Worcestershire sauce
  • 2 8 oz bottles Clam Juice
  • 1 12 in. French Baguette sliced and toasted
  • lemon or lime wedges if desired

Directions
 

Marinara

  • Heat oil in Dutch Oven over medium heat until shimmering.
    Add onions, garlic, and salt and cook until onion is softened and just beggining to brown- 8-10 minutes.
  • Next add tomato sauce, tomato puree, basil, brown sugar, Worcestershire sauce and cinnamon and bringh to a boil.
  • Reduce heat to medium-low and simmer until marinara is slightly thickened about 10- 12 minutes.

Cioppino

  • To the marinara add the basil, sherry, garlic, Worcesterhire, and ½ tsp. salt.
  • Season the seafood with salt and pepper. Stir in clam juice and stir until completely combined, add cod and scallops and bring to a boil.
  • Reduce heat to medium, cover and simmer until seafood is just turing opaque about 2-3 minutes. Nestle the shrip into pot and return to simmer,cover again and cook until all seafood is opaque about 3 minutes more.
  • Remove from heat and let sit, covered another 8 minutes.
  • Serve with toasted baguette slices and lemon/lime wedges.

Notes

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Chicken and Chorizo Pozole

Jenn’s Recipes Made Easy!
Mexican chicken and chorizo soup with hominy
No ratings yet
Course Dinner, Game Day, Holiday, Soup
Cuisine Mexican

Equipment

Dutch Oven

Ingredients
  

  • 1 Tbsp Vegetable Oil
  • 2 medium onion diced (2 cups)
  • 6 Garlic Cloves sliced
  • 11 oz Mexican Chorizo
  • 2 Tbsp. mexican chili powder
  • 8 cups Chicken stock
  • 28 oz crushed tomatoes
  • 2 15 oz cans hominy
  • 2 boneless boneless skinless chicken breasts
  • 2 limes
  • Tbsp salt
  • 1 Tbsp. cumin
  • 1 Tbsp. corriander
  • 1 Tbsp. Ancho Chili Powder
  • 1 Tbsp. Chili de arbol

Toppings

  • Cabbage sliced
  • Jalapeños diced
  • radishies diced or sliced
  • Cilantro chopped

Directions
 

  • Heat oil in pan, once slightly smoking
  • Add in onions, garlic, chorizo and spices. Cook until the porks is done and onions are translucent. 5-6 minutes
  • Add chick stock, crushed tomatoes, and hominy cook until simmering.
  • Meanwhile, cut the chicken into thin strips, add to a bowl and add a pinch of salt and the lime juice from the limes. Let marinate until soup comes to a gentle simmer.
  • Add chicken to the soup and continue to simmer for 20-30 minutes, season with salt.
  • Get yourself a serving and add any of the toppings that you like, you can also add avacado, but this time i didn't buy any 😉

Notes

without toppings.
 
With toppings ;) 
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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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