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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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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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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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Bistec a la mexicana

Bistec a la mexicana

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

Equipment

Dutch Oven
Molcajete
Large Mixing bowl

Ingredients
  

  • ½ tsp. peppercorns
  • ¼ tsp. Cumin Seeds
  • 2 Garlic Cloves
  • 2 tbsp. Vegetable Oil
  • ½ medium onion chopped
  • 4 Serrano Chilies chopped
  • 4 Large Tomatoes chopped
  • 2 lbs. Beef Tips (Stew meat)
  • Corn Tortillas
  • ½ can Peas

Directions
 

  • In the Molcajete grind the peppercorns and cumin seeds, add garlic to make a paste.
  • Next add the paste to the beef tips in a large bowl, and mix togehter then add the salt and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a large Dutch Oven over medium-high heat. Add the onion and cook for 4-5 minutes until the onion is soft and translucent. Add the marinated beef tips and cook until the beeef isbrowned on all sides 8-10 mintes.
  • Add in the Serannos and peas and cook for 5-6 minutes longer. Next, add in the tomatoes and season with salt and pepper to taste. Cover and cook 10-12 minutes until meat is tender and soft and the sauce thickens a bit.

Notes

Serve tortillas and with Arroz Rojo and Frijoles Negros Cremosos 
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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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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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Grilled Salmon with asparagus and shrimp

We love seafood in our lives and this grilled salmon with shrimp and asparagus is just what the doctor ordered on such a wonderful day!
This recipe is very simple and easy to-do, trust me!

Rating: 5 out of 5.

GRILLED SALMON WITH ASPARAGUS AND SHRIMP

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner
Cuisine American
Servings 4 People

Equipment

Grill
Flat top griddle

Ingredients
  

Ingredients

Directions
 

DIRECTIONS

  • Place salmon on sheet pan skin side down
  • Mix the thai chili sauce and finishing sauce together in small bowl
  • Put all of the finishing sauce mix on the top flesh side of salmon.
  • Season with salt and pepper to taste.
  • Meanwhile take the asparagus and trim the bottom inch and discard ends.
  • Place asparagus in a small bowl and lightly oil and season with salt and pepper
  • Place shrimp in bowl and season thoroughly with salt pepper to taste and the steak seasoning.
  • Zest the lemon and use half on the salmon and other half on the shrimp.
  • Heat griddle to medium low heat and add 2 tbsp. oil heat until shimmering. Place salmon, shrimp and asparagus on grill.
  • Turn asparagus frequently as to cook all sides until tender and a little charred. Shrimp will only take about 1-2 minutes on each side, once done set aside.
  • Once salmon is cooked and can be flaked with a fork about 20 minutes, remove from heat.
  • Serve salmon in sections along with asparagus and shrimp. Enjoy
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