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Broccoli and Cheese

Broccoli and Cheese

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner, Game Day, Grill, Holiday, Side Dishes
Cuisine American

Equipment

Sauce Pan

Ingredients
  

Directions
 

  • Preheat pan to medium, add in broccoli and ¼ cup water. cook about 4-5 minutes until slighlty softened. Add cheese sauce and cook another 1-2 minutes until everything melds together nicely. Season with salt and pepper to taste.

Notes

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Smoked Serrano Boneless Pork Chops

Smoked Serrano Boneless Pork Chops

Jenn’s Recipes Made Easy!
Boneless pork Chops in a smoked serrano sauce
No ratings yet
Course Dinner, Game Day, Grill, Holiday, Lunch
Cuisine American, Mexican

Equipment

Cast Iron Skillet
Silicone Basting Brush

Ingredients
  

  • 12 Boneless Pork Chops If you use bone-in you will have to add more cooking time
  • 1 bottle Smoked Serrano Sauce
  • Salt and Pepper to taste
  • 1 tsp Vegetable Oil
  • 1 tsp Garlic Powder

Directions
 

  • Preheat Cast iron pan to medium heat. Once hot add oil until slighlty smoking.
  • Salt and Pepper both sides of all pork chops then add garlic powder.
  • Working in batches 3 or 4 at a time, cook pork chops on each side until golden brown, about 2-3 minutes.
  • Once both sides are nice and have color, start brushing on the smoked serrano sauce. Adding as much as you prefer on each side. (note, the more you put on, the spicier it will be) flipping every 1 minute until the sauce has formed a lovely spicy crust on each side. Total cook time should be about 4-5 minutes on each side until temp is 145°f
  • Let rest 5 minutes on a plate, then serve.

Notes

I served with red skin mashed potatoes and broccoli and cheese.
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Jenn’s Summer Lemon Pie

Jenn’s Summer Lemon Pie

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

Equipment

Food processor
Medium Mixing bowl
Pie Pan

Ingredients
  

Lemon Filling

Cracker Crust

  • cups crackers (i used oyster style)
  • 3 Tbsp. Sugar
  • 1 stick Butter Melted
  • 2 Tbsp. Lemon Zest

Directions
 

  • Preheat oven to 350° F

Cracker Crust

  • Add crackers and sugar to the food processor and pulse, add melted butter and lemon zest continue to pulse about 30-60 seconds
  • Press the cracker mixture into the bottom and up the sides of a pie pan (9 to 10 inch ) Chill for 1 hour.
  • Bake the crust until the edges start to turn golden about 15-20 minutes. Allow to cook on cooling rack for 30 minutes.

Lemon Filling

  • In a bowl combine condensed milk, and egg yolks until completly combined. Add in the lemon juice and whisk for another 2-3 minutes. Pour mixture into the prepared pie shell and bak until the filling has almost set in the center around 20-25 minutes.
  • Cool to room tempature on a cooling rack, then refrigerate for 3-4 hours. Top with cool whip or whpped cream.

Notes

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Stuffed Poblanos

Stuffed Poblanos

Jenn’s Recipes Made Easy!
Poblanos stuffed with black beans and cheese
5 from 1 vote
Course Appetizer, Dinner, Game Day, Holiday, Lunch, Side Dishes
Cuisine Mexican

Equipment

9×13 Cake Pan
Sauce Pan
Blender
Large Mixing bowl

Ingredients
  

  • 4 Poblano Pepper Halved lengthwise, ribs and seeds removed. Leave the stems in tact.
  • 1 28 oz can Whole Plum Tomatoes With juice
  • 1-2 Jalapeños Minced, for less heat remove seeds and membraines
  • 2 Small Yellow onion Chopped coarse
  • 3 Garlic Cloves Peeled, 2 crushed, 1 minced
  • 2 19 oz cans Black Beans Drained and rinsed
  • ½ cup Cornmeal
  • 2 cups Pepper Jack Cheese Shredded
  • 1 cup Mozzerella Shredded
  • 2 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • ¾ cups Water
  • Salt and Pepper To taste

Directions
 

  • Pre-heat oven to 425° F
  • In a blender puree the tomatoes and their juices with the jalapeños, half the onions, and the crushed garlic until smooth. Season with salt to taste. Pour sauce into the 9×13 pan and spread evenly.
  • In the large mixing bowl, mix together the beans, cornmeal, 1 cup pepper jack cheese, the rest of the onions, minced garlic, cumin as well as the water, season with salt and pepper to taste.
  • Take each poblano half and stuff with bean mixture, making sure you have enough for all 8 pieces. Place stuffed poblanos in 9×13 pan on top of the sauce. Sprinkle poblanos with the remaning cheeses, making sure to cover completely. Cover pan with Aluminum foil, tightly, but making sure it doesn't touch the cheese top.
  • Place on middle oven rack for 45-55 minutes until poblanos are tender. Uncover and cook for another 10-15 minutes until cheese browned and sauce thickens. Remove from oven and let cool for 10-15 minutes.
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Chicken with poblano sauce

Chicken with Poblano Sauce

Jenn’s Recipes Made Easy!
Chicken breasts with a sauce made of poblanos and heavy cream
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine American, Mexican

Equipment

Blender
Large Skillet
Sauce Pan

Ingredients
  

Directions
 

  • Roast poblano under broiler until charred all over, turning as needed. Once fully charred place in sandwhich bag for 5 minutes. Remove from bag and take off most of the charred skin, seeds and membraines. chop coarsly.
  • Heat 1 tbsp oil in a sauce pan over medium heat, add the onion and garlic and cook until translusent and soft, 5-6 minutes. Next, add the chilies and the heavy cream. Cook 3 minutes.
  • Place all ingredients from the skillet into the blender, add the water and blend until completely smooth, add salt and pepper to taste.
  • Meanwhile, season the chicken breast with cumin, corriander and chili powder. Heat the remaining oil in a large skillet over medium heat. Cook the chicken 6-9 minutes each side until internal temp is 165° f. Serve with poblano sauce spooned over the top or as a dip.
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White rice with cilantro and scallions

White rice with cilantro and scallions

Jenn’s Recipes Made Easy!
White rice with cilantro and green onions
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch, Side Dishes
Cuisine American, Mexican

Equipment

Sauce Pan

Ingredients
  

  • 1 cup Long Grain white Rice
  • 2 cups Water
  • cup Cilantro Chopped
  • 3 Green Onions Diced (white and light green parts only)
  • Salt and Pepper To taste

Directions
 

  • In sauce pan, heat to medium heat, add oil and rice. Cook until lightly golden brown. Add water bring to boil. Turn heat to low and cook 15 minutes.
  • Once rice is tender, add chopped cilantro and scallions, salt and pepper to taste. Fluff with fork.
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Chicken Pot Pie

Chicken Pot Pie

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner
Cuisine American

Equipment

Casserole Dish
Cast Iron Skillet

Ingredients
  

Directions
 

  • Preheat oven to 400° F
  • Sprinkle Chicken tenders with the Italian seasoning and salt and pepper.
  • Heat Cast iron skillet over medium-high heat. Add in the olive oil, when oil starts to shimmer, add the chicken and sauté until cooked through and golden brown about 4-5 minutes each side.
  • Remove the chicken and place onto a plate to cool slightly. Once cool chop into ½ to 1 inch pieces.
  • To the same skillet, add the onions and peas and carrots and sprinkle with salt and pepper to taste. Cook until the onions become translucent about 4-5 minutes. Add in the garlic and cook until fragrant about 1 minute. Sprinkle the vegetables with the flour and stir until the flour is absorbed into the mixture and add the chicken stock and bring to a simmer stirring until thickened.
  • Once the liquid has thickened stir in the heavy cream and season again with salt and pepper to taste.
  • Add mixture to Casserole dish, add in chicken and combine. Top mixture with pie crust, folding in the edges. Cut 4 small 1 inch slits on the top of the crust to vent. I cut into an x pattern. Mix egg with 1 tsp. water and brush egg on top of crust. Place into oven and bake until the crust is golden brown about 24-26 minutes depending on your oven.

Notes

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