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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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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

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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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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