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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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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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Chinese Dumplings with dipping sauce

Chinese Dumplings with Dipping Sauce

Jenn’s Recipes Made Easy!
5 from 1 vote
Course Appetizer, Dinner, Holiday, Lunch
Cuisine Chinese

Equipment

Medium Mixing bowl
Small mixing bowl
Wok
Dutch Oven
Dumpling Press
Dip size bowls

Ingredients
  

Dumplings

  • 2 cups All Purpose Flour
  • ½ cup Warm Water

Filling

  • 1 cup Carrots
  • 1 lb. Shrimp
  • ½ in. Ginger peeled
  • 1 Cup Mushrooms
  • 1 cup Kimchi If you don't like spicy you can substitue with regular Napa cabbage
  • 2 tsp. Sesame Oil
  • 1-2 Eggs beaten slightly
  • Salt and Pepper to taste

Dipping Sauce

Directions
 

Dumplings

  • Place all the flour in medium bowl. Add the water, a little at a time, mixing constantly with your hands until a stiff dough comes together.
  • Place the dough ball onto a lightly floured surface and knead the dough until it is smooth, about 8-10 min.
  • Place the now, kneaded dough into clean bowl and cover it with a damp towel. Let the dough rest in a warm place for 2 hours.
  • After the 2 hours, put dough back onto a lightly flours surface, knead the dough again for 3-5 min and cut it into half.
  • Roll each piece into a 1 inch diameter in the shape of a "breadstick" (roughly 8 inches long). Let the dough "breadsticks" rest on a lightly floured surface, covered with a small damp kitchen towel, for 30 min while you prepare your filling.

Filling

  • Using a food processor shred the carrots and ginger. Transfer the mixture to a small mixing bowl.
  • Pulse the mushrooms and shrimp in the food processor and place them in the bowl with the carrots.
  • Finally, process the cabbage and chives until finely chopped. Add them to the bowl with the other veggies.
    (Do all of this seperatly as written as to not over process and turn into mush)
  • Heat the oil in a wok and sauté the veggie mixture until it is heated through, 3-4 min.
  • Remove the mixture from the heat and transfer it back to the small mixing bowl that you put the veggies in earlier. Let the mixture cool slightly and then add in the soy sauce, and ground pepper. MIx well then taste, add salt and pepper and soy sauce as needed, then add the egg.

Dumplings Part 2

  • Roll out dough to ⅛ thick square. Use the dumpling makers flat side to cut out the circles to make the dumplings.
  • Add the cirle of dough to the top/curvy side of the dumpling maker, add 1-2 teaspoons of filling to one side, fold dumpling maker shut and press firmly to make sure to close the dough so it doesn't allow the filling to spill out. Continue this process until you have made all of your dumplings.
  • Bring a pot of salted water to a boil.
  • Add the dumplings one by one quickly but safely and stir the water gently until the water starts to boil again. Making sure dumplings don't stick together.
  • Cook 3-5 minutes you will notice they float, but let them cook the full time. about 1-2 minutes after they start floating.

Dipping Sauce

  • Add all ingredients into small dipping bowl and stir.

Notes

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Rellenos de Papa con pollo

Rellenos de Papa con Pollo

Jenn’s Recipes Made Easy!
Chicken stuffed potato bites
No ratings yet
Course Appetizer, Game Day, Holiday, Snacks
Cuisine American, Mexican

Equipment

Sauce Pan
Large Mixing bowl
Medium Mixing bowl
Dutch Oven

Ingredients
  

  • 2 Tbsp. Butter
  • ½ pack Sazón Seasoning
  • 6 Russet Potatoes cooked and mashed, no skins
  • 2 Tbsp. Heavy Whipping Cream
  • 2 Eggs
  • 1 Tbsp. Corn Starch
  • 1 tsp. Ancho Chili Powder
  • 1 tsp. Garlic Powder
  • ½ Red Bell Pepper diced
  • ½ Green Bell Pepper diced
  • 2-3 Chicken breasts Boiled and chopped into small pieces
  • 1 tsp. Dried Oregano preferably Mexican
  • 1 cup Potato Flakes
  • Salt and Pepper to taste
  • Vegetable Oil

Directions
 

  • Mix together the butter and sazón seasoning in a saucepan over low heat, stir until melted.
  • In a Large mixing bowl, combine the mashed potatoes, melted butter, heavy cream and one egg, along with the cornstarch, chili powder, garlic powder and salt and pepper (to taste). Mix until combined.
  • In a medium mixing bowl add the peppers, chicken, oregano and salt and pepper (to taste) Stir to combine completely.
  • In a large Dutch oven add about 3 inches of oil, heat over medium heat until it reaches 375° F.
  • While oil is heating ,take about 1 Tbsp. of the potato mixture into your hand and roll into a ball (about a golf ball size). Using the back of a teaspoon or your finger make a dent into the now formed ball, making room for the filling.
  • Place a small amount of the chicken filling into the the dent of the potato mixture, then make a second ball of potato mixture, add the two balls on top of each other sandwiching them together, making sure to close any seams.
  • Roll the potato balls in your hand, lightly making sure they have become one. Continue making more balls the same way.
  • Lightly beat the other egg in a small bowl, add the potato flakes to a small dish or plate and season lightly with salt.
  • Dip each ball into the egg, then the potato flakes. Making sure the ball is completely covered with the flakes. Set aside and continue until you have all balls covered with the potato flakes.
  • Fry the balls, in batches until cooked through and golden brown about 4-6 minutes.
    Drain on paper towel lined plate and arrange on a serving platter to serve.

Notes

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Ensalada de Elote “Mexicana”

Ensalada de Elote “Mexicana”

Jenn’s Recipes Made Easy!
Mexican style corn salad
5 from 1 vote
Course Game Day, Holiday, Salad, Side Dishes
Cuisine Mexican

Equipment

Large Mixing bowl

Ingredients
  

Directions
 

  • Roast the corn on the cob in a skillet or grill until lightly charred on all sides, then take off the corn from the cob and place into the large mixing bowl.
  • Dice and chop up all the ingredients listed above and also place into the large mixing bowl.
  • Mix in the Mayonnaise, Creama, and seasonings into the mixing bowl along with the veggies. Top with the cotija cheese, lime zest and lime juice
  • Taste for salt and pepper then cover and place in refrigerator for at least 30 minutes to get cold and serve
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Strawberry, goat cheese and spicy honey crostini

Rating: 5 out of 5.

This was another crostini that I made for Christmas this year! So many people enjoyed this as it is sweet, spicy, creamy and crunchy! Lots of wonderful flavor going on with this one, your guests will be sure to love! 🍓

Strawberry, Goat Cheese and Spicy Honey Crostini

Jenn’s Recipes Made Easy!
5 from 1 vote
Course Appetizer, Game Day
Cuisine Italian
Servings 30 pieces

Ingredients
  

Crostini

Strawberry Topping

  • 1 Quart Strawberries sliced thin and stemmed
  • 2 Tbsp. Mike's Hot Honey
  • 5.5 oz. Goat Cheese spreadable style
  • 2 tsp. Thyme leaves finely chopped use fresh, not dried

Directions
 

Crostini

  • Pre-heat oven to 320° F
  • Brush bread slices with oil, sprinkle with½ tsp. salt and pepper on both sides and bake for 4-5 minutes, remove bread and rub with garlic top and bottom, bake another 4-5 minutes until golden brown.

Strawberry Topping

  • Spread tops of crostini with goat cheese and layer on strawberry slices (trying to make it look nice) Drizzle with the Spicy honey and sprinkle with Thyme leaves. Refrigerate until ready to serve.

Notes

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smoked salmon with dill and cream cheese crostini

Rating: 5 out of 5.

This is one of my Favorite appetizers! 💜 I love Crostini topped with anything! This one I made with a few others this year for Christmas and they were a huge hit! Everyone loved them so much that there was none left!

Smoked Salmon with Dill and Cream Cheese Crostini

Jenn’s Recipes Made Easy!
5 from 1 vote
Course Appetizer
Cuisine Italian

Ingredients
  

  • 1 French Baguette sliced into ¼ inch slices on the diagonal
  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Clove Garlic cut in half
  • 8 oz. Cream Cheese Spreadable Style
  • 2 tsp. Lemon Zest
  • 2 Tbsp. Lemon Juice
  • ¼ Cup Fresh Dill Finely Chopped
  • 1 lb. Smoked Salmon I find it in the meat section of my grocery store
  • 1 tsp. each Salt and Pepper
  • 3 oz. Capers

Directions
 

Crostini

  • Pre-heat oven to 320° F
  • Brush bread slices with oil, sprinkle with ½ tsp. salt and pepper on both sides and bake 4-6 minutes
  • Remove from oven and while hot, rub with the garlic pieces and bake an additional 4-5 minutes until golden brown.
    Let cool before adding toppings.

Smoked Salmon Topping

  • Mix together cream cheese, lemon zest, lemon juice, dill as well as other ½ tsp. salt and pepper.
  • Spread mixture on top of each crostini piece.
  • Lightly drape pieces of smoked salmon, you don't want to fold it, just lightly layer it so it looks nice. Top with a few capers and a little of the chopped dill. Chill for 1 hour before serving.

Notes

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