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Salmon with remoulade and zucchini, squash, and asparagus

SALMON WITH REMOULADE AND ZUCCHINI, SQUASH, AND ASPARAGUS

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

Equipment

Rimmed Baking Sheet Pan
Silicone Baking Mat

Ingredients
  

  • 1 salmon
  • 4 Medium zucchini sliced into rings
  • 4 Medium yellow squash sliced into rings
  • 1 bottle Remoulade sauce
  • 1 bunch Asparagus trimmed
  • 2 tbsp. Vegetable Oil

Directions
 

  • Preheat oven to 400°F
  • Place salmon diaganolly on the sheet pan, place on both sides the trimmed asparagus.
  • On the second sheet pan add all the sliced zuchinni and squash.
  • Add the vegetable oil on top of all the veggies and mix.
  • Add the remoulade sauce on top of the salmon.
  • Cook for 30 minutes, until the salmon is flaky and the asparagus is tender.

Notes

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Birria Tacos

Birria Tacos

Jenn’s Recipes Made Easy!
Shredded beef tacos with a luxurious sauce and cheese
No ratings yet
Course Dinner, Game Day, Grill, Holiday, Lunch
Cuisine Mexican

Equipment

Dutch Oven
Sauce Pan
Blender

Ingredients
  

  • 10 ancho chilies dried, seeded and stemmed
  • 10 Guajillo Peppers dried, seeded and stemmed
  • 8 Chilie de arbol dried, seeded and stemmed
  • 8 Roma Tomatoes cut in half
  • 2 Large Onion cut in quarters
  • 16 Garlic Cloves
  • 8 Cups Beef Broth
  • 2 Tbsp Vegetable Oil
  • 6 lbs. bonless beef chuck roast cut into 1 inch cubes
  • ½ cup Apple Cider Vinegar
  • 2 Tbsp. Ground Coriander
  • 2 Tbsp. Ground Cumin
  • 4 tsp. Mexican Oregano
  • 4 Cinnamon Sticks
  • 4 Bay Leaves
  • 4 cups Mozzerella shredded
  • 40 Corn Tortillas
  • 8 Limes
  • Salt and Pepper to taste

Directions
 

  • Preheat oven to 300° F
  • Combine the chilies, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Simmer for 10-15 minutes.
  • Heat oil in the Dutch Oven over medium-high heat. While pan is heating, season the roast pieces with salt and pepper to taste. Once oil is shimmering, sear the beef in batches, browing on all sides about 7-8 minutes. Once done, transfer to plate.
  • Take the chilies and tomatoes mixture and put in a blender, blending until completely smooth. Add the sauce to the Dutch oven, scraping up all the dark yummy bits on the bottom of the pan. Add the meat back to the pot, with all the juices. Add in the vinegar, and spices along with the cinnamon and bay leaves. Bring to a simmer and cover, then transfer dutch oven to the oven and cook until beef is very tender about 3 hours.
  • Remove the beef to a bowl and shred. Set aside.
  • Take a torilla and dip it into the sauce mixture, coating both sides well. Place the tortilla on the grill over medium heat, top with some mozzerella cheese and some of the beef. Add a little onion and cilantro and wait until it gets a little crispy then fold the taco in half covering the insides. You will cook the tacos about 45 seconds to 1 minute per side. Remove to a platter and squeese with lime juice. Take some of the sauce and add it to a small bowl and use for dipping your tacos.

Notes

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Cavatappi with ribeye steak, asparagus, peas, and crispy prosciutto

CAVATAPPI WITH RIBEYE STEAK, ASPARAGUS, PEAS, AND CRISPY PROSCIUTTO

Jenn’s Recipes Made Easy!
Ribeye steak and pasta with vegetables and prosciutto
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine American, Italian

Equipment

Dutch Oven
Sauce Pan

Ingredients
  

  • 2 Ribeye Steaks
  • 16 oz. Cavatappi pasta
  • 4 oz. proscuitto thinly sliced and cut into strips
  • 1 medium onion diced
  • 1 Tbsp. Garlic minced
  • 1 cup Heavy Whipping Cream
  • 4 Tbsp. Butter
  • 1 Lemon juice only
  • 8 oz. Asparagus cut into 1 inch pieces
  • cup Peas fresh or frozen
  • cups grated parmesan cheese
  • 1 tsp. Salt and Pepper
  • ½ cup Basil Fresh and chopped
  • 3 tsp Vegetable Oil

Directions
 

  • Using a large pot , add salted water and bring to a boil. Add the pasta and cook for 6 minutes. Add asparagus pieces and cook for another 6 minutes. Reserve ½ cup pasta water and drain and set aside.
  • Meanwhile, in a dutch oven heat 1 tsp of the oil, over medium heat, once hot and shimmering, season both steaks with salt and pepper to taste. Cook to your liking, we like ours medium rare so about 5 minutes per side. Remove from pan and let rest 10 minutes.
  • Add the rest of the oil to the Dutch oven, Once shimmering, add the prosciutto. Cook for 4-5 minutes or until crispy. Transfer to paper towel lined plate, set aside.
  • Add the diced onions and garlic to pan, stirring occasionally until onions just begin to soften, about 4-5 minutes. Add the heavy cream, lemon juice and butter to the pan, let simmer for 4-5 minutes or until butter has fully melted and mixture has thickened slightly.
  • Add cooked pasta, asparagus, peas, parmesan cheese, steak and salt and pepper to taste. If needed add up to ½ cup of the pasta water that you reserved. Top with basil and crispy prisciutto.

Notes

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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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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
5 from 1 vote
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
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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.

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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