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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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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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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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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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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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Enchiladas Suizas

Enchiladas Suizas

Jenn’s Recipes Made Easy!
Swiss chicken and cheese Enchiladas
No ratings yet
Course Dinner, Game Day, Holiday
Cuisine Mexican, Swiss

Equipment

Sauce Pan
9×13 Cake Pan

Ingredients
  

Directions
 

  • Preheat oven to 350° F
  • In medium sauce pan add the husked Tomatillos, chilies and onion and cover with enough water to just cover by 1 inch.
  • Bring to a boil over medium-high heat, boil until the tomatillos turn from bright green to a deeper olive green about 10-12 minutes.
  • Drain and transfer the tomatillos, onions and chilies to a blender, add the garlic and cilantro and salt and pepper to taste, and blend on high until completely smooth.
  • In a medium bowl mix the Mexican Crema and Heavy whipping cream together and season with salt.
  • Heat 1 tablespoon oil in a small skillet over mdeium-high heat, fry the tortillas until golden but still bendable and pliable about 10-12 seconds per side. Transfer to paper towels to drain.
  • Place the tortillas on a plate or other type of flat work surface, place the shredded chicken evenly among the tortillas and roll up each like a cigar shape. Spread ⅓ of the sauce into a 9×13 inch pan to cover the bottom evenly. (depending on how many you make or how big your pan is, will determine how many pans you will need to use)
  • Arrange the enchiladas in 1 layer, seam side down into the sauce in the cake pan. Making sure each are snuggly inside touching each other. Pour over the rest of the sauce, drizzle the cream mixture on top and sprinkle the cheese over top.
  • Bake the enchiladas until the cheese is melted and starting to get golden brown on top, about 30-35 minutes depending on your oven.

Notes

I serve with refried beans and yellow rice
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