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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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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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Frijoles Negros Cremosos

Frijoles Negros Cremosos

Jenn’s Recipes Made Easy!
Creamy black beans
5 from 1 vote
Course Appetizer, Breakfast, Dinner, Game Day, Grill, Holiday, Lunch, Salad, Salsa, Side Dishes, Snacks, Soup
Cuisine Mexican

Equipment

Sauce Pan
Potato masher

Ingredients
  

Directions
 

  • Heat the oil in a sauce pan over medium heat, add the onion and serranos and cook until soft and tender.about 5-6 minutes
  • Next, add the beans to the pan, reserving the liquid for later.
  • Using a potato masher or a cup, smash the beans until they are smooshed totally. adding the liquid a little at a time to make them "creamy"

Notes

I serve with many things but today i served with Bistec a la mexicana
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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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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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Cast Iron Brussels Sprouts with Bacon and Onions

Cast Iron Brussels Sprouts with Bacon and Onions

Jenn’s Recipes Made Easy!
No ratings yet
Course Holiday, Side Dishes
Cuisine American, Belgium

Equipment

Cast Iron Skillet

Ingredients
  

Directions
 

  • Heat skillet over medium-high heat, once hot add oil until shimmering.
  • Once oil is hot and shimmering add Bacon and cook until crispy, remove to a paper towel lined plate and keep bacon fat in the pan. Once cooled chop into smaller pieces
  • Same pan with bacon fat, melt the butter and add in onions and cook until softened, then add garlic, stirring until fragrant about 1-2 minutes.
  • Once onions have softened slightly add in the brussels sprouts cut side down. Cook for 4-5 minutes.
  • Lower heat to medium and then add in chicken broth and Worcestershire sauce and bring to a boil. Cook for about 8-10 minutes until most of the broth has evaporated. Stirring occasionally until brussels are tender. Season with red pepper flakes, salt and pepper to taste.

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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Southern Cast Iron Skillet Green Beans with Mushrooms, Onions, and Bacon

Southern Cast Iron Skillet Green Beans with Mushrooms, Onions, and Bacon

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

Equipment

Cast Iron Skillet

Ingredients
  

  • 1 lb. Green Beans Fresh & trimmed or canned & drained
  • 1 Large Onion chopped
  • 1 lb Mushrooms sliced
  • 2 Garlic Cloves minced
  • 4 slices Thick cut bacon chopped
  • 1 Bay Leaf whole
  • 1-2 Cups Chicken Broth/Stock enough to cover green beans
  • Salt and Pepper to taste

Directions
 

  • Dice bacon and cook in the skillet over medium heat until crispy, 5- 6 minutes. Set on paper towel lined plate to get rid of the excess grease. Reserve bacon grease in pan.
  • While bacon is cooking chop the onion, mushrooms and dice the garlic.
  • Prep the green beans or drain if using canned.
  • Add the onions, mushrooms and bay leaf to the skillet with the bacon grease and saute until the onions and mushrooms have softened and begin to brown on the edges slightly.
  • Add the minced garlic and green beans and add enough broth to just cover the beans (depending on how big your skilet is, that could be up to 2 cups broth).
  • Bring the green beans to a boil, then turn it down to low and simmer the green beans for 50- 60 minutes. Add cripsy bacon and Serve warm.
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Salsa Verde

Salsa Verde

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

Equipment

Dutch Oven
Squeeze Bottle

Ingredients
  

Directions
 

  • Place the tomatillos,garlic cloves and the serannos into your dutch oven, cover with water about 1 inch above the vegetables.
  • Place over high heat until it comes to a boil. Turn heat to medium and simmer 10-12 minutes until the tomatillos change their color from bright green to a pale green and are soft.
  • Once soft and the color has changed, put the tomatillos, garlic and serranos and ½ cup of the cooking liquid into a blender. ( you may start with 1 serrano and add 2nd if you prefer it spicier) Puree until smooth. Once smooth, add in the cilatro onion and salt and blend again. Taste for salt and add more if needed.
  • Pour out the cooking liquid from your dutch oven and heat on stove over medium heat adding the oil, once hot but not smoking pour in the salsa from the blender and bring to a boil. Simmer over medium heat for 8-10 minutes until it thickens slightly and turns darker in color.
  • Turn off heat and allow to cool. You can store in air tight container in the refrigerator for about 1-2 weeks. I put it into a squeeze bottle.
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