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Arroz Rojo

Arroz Rojo

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

Equipment

Dutch Oven
Blender
Fine Mesh Strainer
Medium Mixing bowl

Ingredients
  

  • cups Long Grain white Rice
  • 3 Tbsp. Vegetable Oil
  • 2 Large Tomatoes chopped
  • 3 Tbsp. Large Onion chopped
  • 1 Garlic Cloves chopped
  • cups Chicken Broth/Stock
  • 2-3 Baby Carrots chopped
  • ½ cup Peas if canned, then drain, if frozen add directly
  • 1 Cilantro 1 sprig, chopped
  • 1 Serrano Chilies chopped
  • Salt and Pepper to taste

Directions
 

  • In a large mixing bowl, add rice and enough HOT water just to cover the rice. Stire once and let stand for 10-15 minutes. After the timer is up, place rice in the fine mesh strainer and rinse thoroughly under cold water until the water runs clear and not milky or cloudy. Turn water off, and keep shakeing the strainer well to help the rice get ride of any access water, i rub my hand in the rice and move the rice around to make sure all water is gone. Set rice aside to dry.
  • Heat the oil in a small Dutch oven over medium-high heat, then add the rice. It will sizzle as it should when you place it in the pot. Fry the rice for 8-10 minutes stiring requently, funtil rce is light and golden rowni.
  • While the rice is cooking, add the tomatoes, garlic and onion to the blender, blending until completely smooth. Pour the tomato mixture into the rice using the fine mesh strainer again. Stir and continue to cook until the liquid has been absorbed into the rice. Make sure to continue to stire frequently as to not let rice stick to bottom of the pot, about 3-5 minutes. Stire in the chicken broth, and the carrots and peas and bring to a boil.
  • Once it comes to a full boil, cover the pan and cook over low heat until all the liquid has been asborbed. This will take about 15 mintues. Make sure you do NOT touch or stir the pot!! If you continue to touch the rice, it will become MUSHY, nobody likes mushy rice, so just leave it alone with the lid on until the 15 mintues are over.
  • At the 15 minute mark, take the lid off and check to see if the liquid has been absorbed, if so take pot off heat and then fluff with a fork then place thelid back on and let it set for 10-15 mintues. If there is still some liquid then continue to cook 3 minutes at a time checking at the 3 minute mark.

Notes

You can serve this rice with about anything, today I served it with my Bistec a la Mexicana 😉 and some Frijoles negros cremosos. 
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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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Pizza with Pesto, artichoke, prosciutto, Mushrooms, and Chicken

Today I am making a pizza with grocery store shortcuts! Quick and simple and done in about 10-12 minutes.

PIZZA WITH PESTO, ARTICHOKE, PROSCIUTTO, MUSHROOMS, AND CHICKEN

Jenn’s Recipes Made Easy!
Pizza with grocery store short cuts
5 from 1 vote
Course Dinner, Game Day, Lunch
Cuisine American, Italian

Ingredients
  

  • 1 tsp olive oil
  • 1 store bought pizza crust you can make your own if you prefer
  • 1 rotisery chicken breast Shredded (you can boil your own if you prefer)
  • 1 tbsp. Pesto
  • ¼ cup Grilled Artichoke Hearts
  • ¼ cup proscuitto diced
  • ½ cup Mushrooms sliced
  • 1 cup Pizza blend cheese (Mozzerella & Parmasean)

Directions
 

  • Pre-heat oven to 425° F
  • Add olive oil to pizza crust then add the pesto
  • Next add the cheesss and artichokes
  • Next, add the shredded chicken on top of the artichokes
  • Next, add the prosciutto and mushrooms
  • Place in pre-heated oven for 10-12 minutes or according to your package instructions

Notes

    here are the ingredients I used as well as some ingredients for the second pizza listed here: https://jennsrecipesmadesimple.com/2021/04/02/pizza-with-pepperoni-prosciutto-black-olives-and-mushrooms/
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PIZZA with Pepperoni, prosciutto, black olives and mushrooms

Pizza with pepperoni, black olives, and mushrooms

Jenn’s Recipes Made Easy!
Pizza with grocery store short cuts!
No ratings yet
Course Dinner, Game Day, Lunch
Cuisine American, Italian

Ingredients
  

  • 1 tsp olive oil
  • 1 pack Large pepperoni
  • ½ cup Mushrooms sliced
  • 1 small can black olives sliced
  • 1 cup Pizza blend cheese shredded (mozzerella & parmasean)
  • ¼ cup proscuitto diced
  • ¼ cup Pizza sauce
  • 1 Store bought pizza crust or you can mmake your own

Directions
 

  • Pre-heat oven to 425 °F
  • Add olive oil to pizza crust then add your sauce.
  • Next, add the cheeses and pepperoni.
  • Next, add the prosuiutto, black olives and mushrooms.
  • Place in oven for 10-12 minutes or how your package instrucktinos say.

Notes

   
 
Here are the ingredients I used as well as the ingredients for the 2nd pizza here: https://jennsrecipesmadesimple.com/2021/04/02/pizza-with-pesto-artichoke-prosciutto-mushrooms-black-olives-and-chicken/
 
 
 
 
 
 
 
 
 
 
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Chicken bruschetta pasta with roasted mediteranean vegetables

Chicken Bruschetta pasta with roasted Mediterranean vegetables

Jenn’s Recipes Made Easy!
Chicken and tomato pasta with zucchini, mushrooms and squash
No ratings yet
Course Dinner
Cuisine Italian, Mediterranean

Equipment

Large Mixing bowl
Large Skillet
Rimmed Baking Sheet Pan
Silicone Baking Mat

Ingredients
  

Vegetables

  • 4 Medium zucchini cut in half moons
  • 4 Medium yellow squash cut in half moons
  • 1 lb. Mushrooms cut in half
  • ½ tsp. garlic powder
  • ½ tsp. rosemary
  • ½ tsp. Dried Oregano
  • ¼ tsp. Celery seed
  • ½ tsp. Onion powder
  • 1 tsp. Lemon Juice
  • 2 tbsp. Vegetable Oil
  • Salt and Pepper to taste

Chicken Bruschetta

  • ½ tsp. Onion powder
  • ½ tsp. Garlic Powder
  • ½ tsp. Basil
  • ½ tsp. Dried Oregano
  • Red Pepper Flakes to taste
  • ¼ cup grated parmesan cheese
  • 2 lbs. Roma Tomatoes about 4 or 5 quartered
  • cup Vegetable Oil
  • 1 8 oz package Dried Pasta
  • 2 tbsp. Balsamic Vinegar
  • 1-2 lbs. boneless skinless chicken breasts cut into 1/2 inch strips

Directions
 

Vegetables

  • Pre-heat oven to 425° F
  • In a large mixing bowl, combine all seasonings, oil and vegetables.
  • Spread seasoned vegetables evenly in a single layer on rimmed baking sheet lined with foil or silicon mat.
  • Place on upper middle rack in oven and bake for 30 minutes or until desired texture. (I bake the veggies along with the chicken on 2 different racks)

Chicken Bruschetta with Pasta

  • Pre-heat oven 425° F ( I cook at the same time I cook the veggies)
  • Add all of the seasoning in a large mixing bowl, add chicken strips and tomatoes, making sure to coat evenly.
  • Place in a single layer on rimmed baking sheet lined with foil or silicon mat.
  • Place on middle rack in oven and bake 30 minutes or until chicken is cooked through 165°F
  • When there is about 15 minutes left, i start my pasta so that it is done about the same time as the chicken and vegetables.
  • Once fully cooked, drain pasta, add chicken and tomatoes and pan juices and combine well and serve along side vegetables.

Notes

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Paquetes de pescado y camarones a la parrilla

Paquetes de pescado y camarones a la parrilla

Jenn’s Recipes Made Easy!
Fish and shrimp packets on the grill
5 from 1 vote
Course Dinner, Game Day, Grill, Holiday, Lunch
Cuisine Mexican

Equipment

Grill

Ingredients
  

Fish and Shrimp

  • 6 Tilapia fresh or if you can't find fresh, frozen and thawed may be used.
  • 1 lb. fresh white shrimp if you can't find fresh, frozen and thawed may be used
  • 6 hoja santa leaves fresh, if you can't find fresh, you may use dried
  • Salt and Pepper to taste
  • Vegetable Oil a little on each piece of fish

Pico de gallo

  • 4 Roma Tomatoes diced
  • 2 Jalapeños diced
  • 1 Large Onion diced
  • Salt and Pepper to taste

Directions
 

Fish and Shrimp

  • Place a piece of foil on clean work surface.
  • Add 1 piece of tilapia, salt and pepper to taste. Add a little oil and add 4-5 shrimp to each piece
  • Add pico de gallo to your liking. I add a lot because it will cook down into almost nothing if you don't use enough and you want there to be not only flavor but some of the ingredients left to eat.
  • Add 1 santa leaf cut into pieces (if using fresh) on top of the pico de gallo (If using dried, add 2 or 3 small pieces)
  • Grill 20-40 minutes depending on how hot your grill is (turning once)

Pico de gallo

  • Dice all ingredients into a small dice. Add salt and pepper to taste. put in large bowl, set aside.
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Tuna Cassarole

Tuna Casserole

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

Equipment

Large Skillet
Sauce Pan

Ingredients
  

  • 1 10.75 oz can Peas drained
  • 1 23 oz can Cream of Mushroom soup
  • 1 12 oz can Canned Tuna in water or 2 5 oz cans drained
  • 1 tsp. Garlic Powder
  • ½ tsp. Salt and Pepper
  • 1 pack Noodles cooked

Directions
 

  • Cook noodles according to package
  • Place tuna, peas and cream of mushroom soup into large skillet over medium heat.
  • Cook thoroughly until fully warm about 5-6 minutes season with salt and pepper. Add noodles and combine.
    Serve with Garlic Bread or Butter Bread
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FAJITAS DE Arrachera y camarón

Fajitas de arrachera y camarón

Jenn’s Recipes Made Easy!
Skirt steak and Shrimp Fajitas
No ratings yet
Course Dinner, Lunch
Cuisine Mexican

Equipment

Large Skillet
Zip lock Bag

Ingredients
  

  • 2 lbs. Arrachera cut into 1 inch strips
  • 1 lb Large Shrimp peeled and deviened
  • 1 Large Onion sliced
  • 2 Jalapeños sliced
  • 1 Red Bell Pepper cut into 1 inch strips
  • 1 Yellow Bell Pepper cut into 1-inch strips
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 tsp. Ancho Chili Powder
  • 1 tsp. Garlic Powder
  • 2 Tbsp. Butter
  • 1 tsp. Oil

Directions
 

  • Mix the seasonings together and split in half.
  • Heat skillet over medium- high heat then add ½ tsp oil. once shimmering add bell peppers, onions and jalapenos. Cook until tender but not mushy. about 5-6 minutes
  • Take veggies out of pan and set aside on a plate.
  • Add meat in a ziplock bag and add half of the seasoning and shake together making sure to coat all of the meat on all sides.
  • Add the other ½ tsp. oil and once hot and shimmering add the meat in batches, browing and cooking through about 2-3 minutes. Take the meat out and set it aside on a plate.
  • Once all of the meat is finished you should have some fat left in the pan with all the meat juices. Add the shrimp and the other ½ of the seasonings. Cooking the shrimp until translucent and pink, about a minute or 2 each side.
  • Once shrimp is fully cooked but not over cooked, turn off heat, add meat and its juices and veggies back to the pan with the shrimp and combine together and cook for 2-3 minutes warming the veggies back up on the residual heat from the pan.
    Serve hot with tortillas

Notes

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Vegetable noodles in a sweet teriyaki sauce

Asian Noodles With Veggies in a Sweet Teriyaki Sauce

Jenn’s Recipes Made Easy!
Lo Mein noodles with vegetables in a sweet sauce
5 from 1 vote
Course Side Dishes
Cuisine Asian

Equipment

Sauce Pan
Medium Mixing bowl

Ingredients
  

Directions
 

  • In a large pot of boiling water, add noodles and cook according to package.
  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, 2-3 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
  • In the medium bowl, combine soy sauce mixture and vegetables; marinate for at least 20 minutes.
  • Heat oil in a large skillet over medium heat. Add vegetables and cook until golden tender but still with a crunch and not mushy, about 3-4 minutes.
  • Stir in the cooked noodles and the last 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.

Notes

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Red-Eye Beef Stew

Red-Eye Beef Stew

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

Equipment

Dutch Oven

Ingredients
  

  • 4 Lbs. Top round Beef roast cut into 1 inch cubes
  • 2 Tbsp. Butter
  • 1 Lb. Ground Hamburger
  • 1-2 Jalapeños Cut in Half ( if you don't like spicy just use one pepper, if you are like me and love the spice use both peppers)
  • 1 Cup All Purpose Flour
  • 1 Large Onion Chopped
  • 1 Tbsp. Paprika
  • 6-8 Fresh Sage Leaves Whole
  • 1 ½ Cups Strong Brewed Coffee
  • 4 Cups Beef Broth
  • 5-10 Red Potatoes cut in half or in 4th's depending on how big they are
  • 1 small bag Baby Carrots whole
  • ¼ cup Dried Parsley
  • 4 Garlic Cloves minced
  • Salt and Pepper to taste
  • 2 tsp. Vegetable Oil

Directions
 

  • Preheat oven to 250° F. Season the beef cubes on all sides with salt and pepper.
  • In a large Dutch oven over medium-high heat, add the 1 tsp. butter. Add the hamburger and season with salt and pepper and cook until browned about 5-10 minutes, remove to a plate.
  • Working in batches, sear the cubes of meat and jalapeño halves on all sides until brown. about 10-12 minutes. Remove to a bowl and set aside. Leave all of the fat in the Dutch oven.
  • Toss the beef cubes and Jalapeno with the flour, lightly coating each piece on every side.
  • Add to the hot Dutch oven the onions, paprika and sage leaves, stirring until the onions are tender about 5-8 minutes. Add in the garlic, hamburger and cubed beef and jalapeños.
  • Add the beef stock and 1 cup of the coffee and season with a pinch of salt. Cover the Dutch oven and place into the preheated oven until the beef is tender about 4 hours.
  • Once the 4 hours are up, turn oven to 400° F, add in the potatoes and carrots and the other ½ cup of coffee. Cover and continue to cook for another 1 hour until the potatoes and carrots are tender. Sprinkle with dried parsley before serving.

Notes

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