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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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Beef Barbacoa

Beef Barbacoa

Jenn’s Recipes Made Easy!
Mexican style shredded beef for tacos/tortas
No ratings yet
Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Instant Pot or Slow Cooker
Small mixing bowl
Blender
Cast Iron Skillet (if using oven method)

Ingredients
  

Directions
 

Oven Directions

  • In a small bowl add chilis and cover with hot water and allow to soak for 45 minutes to one hour.
  • Meanwhile, season roast on all sides with salt and pepper to taste. Cut into 2 inch chuncks. Add 2 tbsp oil into hot cast iron pan on stove and sear on all sides. Doing in batches as to not steam the meat but to get it golden brown on all sides using more oil as needed.
  • In the blender, add all remaing items, blend until completly smooth. Adding a little water if needed to blend.
  • Pour sauce over chuck roast in the pan, place lid and braise in a 300 degree oven for 3 1/2 hours until meat is tender and shreadable.
    Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Instant Pot Method

  • Use the sear setting to sear the seasoned roast on all sides adding oil when needed, pour the sauce over the meat, set to beef/stew setting place lid on making sure the release valve is closed position. set timer for 70-75 minutes, let naturally realease for 10 minutes
    . Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Slow cooker Method

  • Place seasoned roast, and sauce into slow cooker, place lid and set on low for 8-10 hours or on high for 4-6 hours.
    Serve on corn tortillas with onion, cilantro and salsa. You can also make this into a mexican style sandwhichcalled a torta.

Notes

bread food wood dip
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Cochinita Pibil with Habanero Salsa

Cochinita Pibil with Habanero Salsa

Jenn’s Recipes Made Easy!
Mexican Pulled Pork in Achiote Sauce with Spicy habanero Salsa
No ratings yet
Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Instant Pot or Slow Cooker
Blender
Medium Mixing bowl

Ingredients
  

Habenero Salsa

  • 1 Red Onion finely diced
  • 3 Habanero chilies seeded and sliced
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • 1 tsp Mexican Oregano
  • 1 cup Hot Water
  • Salt and Pepper to taste

Pork Marinade

Directions
 

Habenero Salsa

  • Combine the red onion and habanero chilies in a medium bowl. Add the lemon juice, vinegar and water. Season with salt and pepper and oregano. Mix until well combined. Refridgerate at least one hour.

Pork Marinade

  • Combine achiote paste, onion, garlic, lemon juice, orange juice, vinegar, salt, pepper and oregano in the blender, blend until completly smooth.
  • Place the cut pork pieces into the instant pot/slow cooker, season with salt and pepper. Add the lard and the marinade onto the pork. Add 2 cups of water and place the lid onto the instant pot/slow cooker. Make sure the release valve is set to close.

Instant Pot Method

  • Set instant pot to meat/stew setting on High for 70 minutes. Let naturally release for 10 minutes. Shred pork and return to the Instant pot. Now, set the instant pot to saute for 30 minutes with the lid OFF.

Slow Cooker Method

  • Set slow cooker on low for 8 hours or high for 4 1/2 hours. Once complete, shred with fork place the liquid on the stove and reduce by half, return the liquid back to the slow cooker with the meat and combine.
  • Serve with warm tortillas and the Habenero salsa

Notes

Cochinita Pibil

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Steak Fajitas

Steak Fajitas

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

Equipment

Flat top griddle
Large Mixing bowl

Ingredients
  

Directions
 

  • Preheat grill on high for 15 minutes until slightly smoking.
  • Mix the seasonings with the steak and vegetables in a large mixing bowl.
  • Add Vegetables and cook until a tender, about 10 minutes, stiring freakquently.
  • Once veggies are tender, remove from grill and set aside.
  • Add the sliced steak pieces making sure they are all in a single layer. Cook on high for 3 minutes turning accosionallly.
  • Add vegetables back to the grill with the steak and mix together for a few minutes to warm the vegetables up with the steak.
  • Once complete, add the flour toritillas and warm through on both sides.
  • Assembly fajitas and eat warm.
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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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Spicy Chicken, Kimchi, and Tofu soup

Spicy Chicken, Kimchi and Tofu Soup

Jenn’s Recipes Made Easy!
Spicy Aisian Chicken Soup with tofu and kimchi
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine Asian

Equipment

Dutch Oven

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 4 cups Chicken Broth/Stock
  • 1 tbsp. Garlic Cloves minced
  • 2 tsp. Ginger peeled and minced
  • 4 Anchovies minced
  • 2 16 oz Kimchi (spicy) Drained (save ½ cup liquid)
  • 1 lb. Silken Tofu
  • 3 Green Onions white and light green parts only
  • 4 cups Water
  • ¼ tsp. Salt and Pepper
  • Salsa Diablo to taste
  • ¼ cup Cilantro chopped
  • ¼ Small Yellow onion Diced

Directions
 

  • Heat Dutch Oven to medium-high, bring broth, water, chicken, garlic, ginger, anchovies and salt to a boil.
  • Reduce heat and simmer until chicken is cooked through. About 15-20 minutes. Remove chicken and set aside to cool, then shred.
  • Meanwhile, Add kimchi and reserved kimchi liquid to pot of broth and add shredded chicken, turn to low heat. Slowly add in spoonfuls of the tofu to the pot, be careful not to break it apart.
  • Gently stir pot to submerge the tofu and chicken, bring to a gentel simmer and cook for 5-10 minutes to warm tofu through. Serve with cilantro, oinions and green oinions.Top with Salsa diablo and tortillas.
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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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