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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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Tamales de Pollo con salsa verde

Rating: 5 out of 5.

Tamales de Pollo con Salsa Verde

Jenn’s Recipes Made Easy!
Chicken Tamales in green salsa
No ratings yet
Course Dinner
Cuisine Mexican

Equipment

Tamal Steamer
Electric Stand Mixer

Ingredients
  

Ingredients- Tamal Masa

Ingredients- Salsa Verde/ Green Salsa

Directions
 

Directions-Tamal Masa

  • Place the lard in an Electric Mixer and beat until light and fluffy, about 1 minute. Add salt and 1 teaspoon of the cold water and continue beating until it is white and spongy, about 2-3 minutes. Add baking powder and then alternating adding the masa and the chicken broth a little at a time. You will know when it is finished when you can put a ½ tsp. into cold water and it floats.

Directions- Salsa-Chicken

  • Place the tomatillos along with the garlic cloves and the serranos in a sauce pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium heat for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.
    Place tomatillos, garlic and serrano (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and blend again. Taste for salt and add more if needed. Also now is the time to taste for heat, you may add the other chile in pieces until you reach your desired heat level.
    Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.
  • Combine shredded chicken with the salsa.

Directions-Tamales

  • Soak the dried corn husks in hot water for about 30-40 minutes until they are pliable and then drain the water. Lay out a corn husk with the fatter end towards you. Spread about 3 Tablespoons of masa into a 2-3 inch square, the layer should be about ¼ inch thick. Leave a ½ inch border around the edges.
    Pick up the two long sides of the corn husks and bring them together, then fold them to one side, fold up the bottom of the husk towards the middle. This will make it so the bottom is closed and the top is still open.
    Assemble all the tamales and place them as straight up as you can in the Tamal Pan, making sure the open end is facing the ceiling.

Directions- Prepare Tamal Steamer

  • Place water in the bottom of the pan up to the line (if there is no line, make sure it is under the steamer basket) Add the steamer, and bring to a simmer. Line the steamer with 1 or 2 layers of the soaked corn husks ( i use the ones that are too small to make a tamal)

Directions- Cooking the Tamales

  • Once all tamales are placed into the Tamal steamer pan and it is at a simmer, if you have extra room in your pan, place more soaked corn husks to fill the area. Cover the top of the tamales with more of the soaked corn husks and put lid on the pan. Steam the tamales for 50 minutes to 1 hour. You will know when the tamales are ready when you open one and the masa no longer sticks to the corn husk.

Notes

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Chili con carne

Rating: 5 out of 5.

Chili Con Carne

Jenn’s Recipes Made Easy!
Mexican style chili
5 from 1 vote
Course Dinner, Game Day, Soup
Cuisine Mexican

Equipment

Dutch Oven

Ingredients
  

  • 1 lb. Bacon sliced into large pieces
  • 2 lbs. Ground Hamburger
  • 1 Large Onion chopped
  • 1 Green Bell Pepper chopped
  • 1 Red Bell Pepper chopped
  • 4 Garlic Cloves finely minced
  • Kosher Salt to taste
  • ¼ Ancho Chili Powder
  • 1 tbsp. Ground Cumin Powder
  • 2 Tsp. Paprika
  • 2 Tsp. Dried Oregano
  • 2 tbsp. Tomato Paste
  • 1 12 oz. Beer You can use light or dark
  • 2 tbsp. Unsweetened Cocoa Powder
  • 1 28 oz can Whole Plum Tomatoes crushed by your hands
  • 4 cups Beef Broth
  • 2 15 oz cans Black Beans Drained and rinsed
  • 2 tbsp. Hot Sauce
  • Shredded Cheddar cheese, sliced scallions, sour cream Optional

Directions
 

  • Cook the bacon in a large Dutch Oven over medium heat until crunchy. 6-8 minutes per side.
  • Drain bacon on paper towel lined plate and let cool, then crunch up or slice into pieces.
  • Pour of all but 2 tablespoons of the bacon drippings from the pan.
  • Reserve the bacon drippings
  • Increase the heat to medium high, add the beef and cook as you cook break up the meat with a spatula or spoon, until fully cooked and browned. 8-10 minutes
  • Move the ground meat to a plate using a slotted spoon and set aside to cool.
  • Heat 1 tablespoon of the bacon drippings you saved into the Dutch oven, over medium high heat. Add the onion and bell pepper and cook, stirring frequently until softened. about 5-6 minutes.
  • Add the garlic and 1 teaspoon salt and cook 3 minutes. add the chili powder, cumin, paprika and oregano and tomato paste. Cook until tomato paste is dark red in color about 6-7 minutes. ( if mixture seems thick, add a little splash of the beer) Add the rest of the beer and simmer about 3-4 minutes until reduced slightly.
  • Stir the beef and all juice's from your plate, add the cocoa powder, tomatoes, broth and beans, bacon and bring to a simmer over medium low heat. Stir occasionally until the chili thickens slightly about 1 ½ hours-2 hours
  • Stir in the hot sauce and season with salt and pepper. Add some beef broth if you feel it's too thick. Serve into bowls and top with the cheese, scallions and our sour cream

Notes

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Fried Porkchops and homemade gravy

Rating: 5 out of 5.

We love southern cooking around here in my home. Nothing better than some crunchy fried pork chops with homemade gravy to do the trick on a cold winter night.

Fried Pork Chops and Homemade Gravy

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner
Cuisine American
Servings 8 People

Equipment

Braiser

Ingredients
  

Ingredients~ Porkchops

  • 8 Thin bone-in Pork Chops
  • 2 cups Buttermilk
  • 2 cups All Purpose Flour
  • 4 tbsp. Jenn's All Purpose Seasoning Recipe Below
  • 2 tbsp. Hot Sauce I use tabasco or tapatío
  • 2-3 tsp. Dijon Mustard
  • Vegetable/Canola Oil for frying

Ingredients – Gravy

Jenn's All Purpose Seasoning

Directions
 

Instructions-PorkChops

  • Pour the buttermilk into a shallow dish, ( I use a small rimmed cookie sheet or an 8×8 brownie pan)
  • In another shallow dish, stir together the flour and 2 tablespoons of "Jenn's all purpose seasoning"
  • In a small bowl, combine and stir together the hot sauce, mustard and the remaining 2 tablespoons of "Jenn's all purpose seasoning"
  • Rub the seasoning onto both sides of the pork chops.
  • Place the pork chops into the buttermilk and turn to coat each side.
  • Pour enough oil into a large skillet ( I use Rachel Ray's Braiser https://amzn.to/2LH8Gx1 to come up about an inch up the sides of the pan, Heat over medium-high heat until a thermometer reaches 350° F. ( to test you can put a pinch of flour into the oil, if it bubbles then it's ready)
  • Take the porkchops out of the buttermilk and allow the extra to drip off, place into the flour mixture and carefully add to the hot oil.
  • Fry 3-4 at a time depending on how big of a pan you are using (don't over crowd the pan or it will drop your oil temp causing the porkchops to soak up too much oil and not get crispy) Fry for a few minutes on each side (about 3-4 minutes per side) Porkchops should read 150° F.
  • Transfer porkchops to a wire rack lined sheet pan to drain (don't put on paper towels or porkchops will get soggy on the bottom)

Instructions- Homemade gravy

  • Drain all but 2 teaspoons of oil from pan that previously had the porkchops
  • Melt the butter over medium-high heat
  • Whisk in the flour and cook for a minute, whisking constantly.
  • Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes.
  • Whisk in Jenn's all purpose seasoning and season with salt and pepper.
  • Plate a porkchop top with gravy and enjoy.

Notes

 

Porkchops

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Classic Meatloaf

CLASSIC MEATLOAF

Jenn’s Recipes Made Easy!
5 from 1 vote
Course Dinner
Cuisine American

Equipment

9×13 Cake Pan
Oven

Ingredients
  

Ingredients-Glaze

Ingredients-Meatloaf

  • 2 Tsp. Vegetable Oil
  • 1 medium onion chopped
  • 2 Garlic cloves minced
  • 2 Eggs
  • ½ Cup Milk
  • 2 Tsp. Dijon Mustard
  • 2 Tsp. Worcestershire sauce
  • 1 Tsp. Salt
  • ½ Tsp. Pepper
  • ½ Tsp. Dried Thyme
  • ¼ Tsp. Hot Sauce
  • 1 lb. Ground Hamburger
  • 1 lb. Ground Pork
  • cup Plain Bread Crumbs You can substitute with crushed crackers or quick oatmeal
  • cup Dried Parsley

Directions
 

Directions-Glaze

  • Mix all the ingredients together in a small bowl
  • Reserve 1/2 of the glaze.
  • Add the rest of the glaze to a small sauce pan

Directions-Meatloaf

  • Heat oven to 350°F
  • Line a 9 x13 cake pan with foil and set aside. https://amzn.to/2LMGTvl
  • Heat oil in medium pan over medium heat, add onion and garlic until soften about 5 – 6 minutes. Set aside to cool slightly.
  • In a small bowl, mix the eggs with the milk, mustard, Worcestershire sauce, salt, pepper, thyme and hot sauce.
  • Combine the meats in a large bowl.
  • Combine the egg mixture with the meat mixture and add the breadcrumbs, parsley and cooked onion and garlic. Mix with clean hands until mixed thoroughly and the meat doesn't stick to the bowl.
  • Place meat mixture into foil lined pan. Brush meat with half of the glaze you reserved.
  • Bake the meatloaf for about 50-60 minutes, until a meat thermometer reads 160°F.
  • Cool meatloaf for 20-30 minutes to allow the juices to settle back into the meat.
  • During this time, take the remaining sauce that you have already in the small pan and cook it over medium heat until it is slightly thickened. Place the glaze over the meat loaf and slice.

Notes

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Mexican Corn

Rating: 5 out of 5.

MEXICAN CORN

Jenn’s Recipes Made Easy!
No ratings yet
Cuisine Mexican

Equipment

Large Skillet
Sauce Pan

Ingredients
  

INGREDIENTS

  • 3 EARS Corn
  • 1 Poblano Pepper Roasted and Peeled
  • 1 Red Bell Pepper Chopped
  • 1 Yellow Bell Pepper Chopped
  • 1 Small Yellow onion Chopped

Directions
 

Directions

  • Roast corn on the cob on grill or in a small skillet over medium heat until roasted slightly.
  • Roast and peel poblano pepper then dice roughly
  • Cut the corn off the cob ( I place corn on a small bowl upside down, inside a bigger bowl)
  • chop bell peppers roughly into small pieces.
  • Add all ingredients into small sauce pan over medium heat until heated through, salt and pepper to taste.
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Mexican Meatloaf

Rating: 5 out of 5.

Mexican Meatloaf

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner
Cuisine Mexican

Equipment

Meatloaf Pan
Comal
Oven

Ingredients
  

Ingredients-Salsa Glaze

Ingredients-Meatloaf

Directions
 

Directions

  • Preheat oven to 375° F
  • In a 12 inch pan, add the oil and heat over medium heat. Add the onion, carrot, celery and garlic. Continue cooking until veggies are translucent which is about 5-8 minutes. Set aside on plate.
  • In a large bowl, combine salt, pepper, cayenne, cumin and eggs, ketchup and Mexican creama (sour cream if using)
  • In another large bowl, combine the veggies, hamburger, chorizo and diced poblano chile. Mix well with hand and pour the egg mixture on top of the mixed meats, sprinkle with the bread crumbs and mix thoroughly.
  • Place the mixture into a 9×13 inch loaf pan. Bake for 40-45 minutes until the thermometer reads 160° F. Remove from oven and carefully pour off any pan juices.
  • Heat a comal or heavy skillet over high heat, add the whole tomatoes, onion, garlic cloves and serrano chiles. Cook turning frequently, until lightly charred on all sides. Take off heat and when cool enough to handle, peel the garlic.
  • Add all of the charred ingredients to a food processor or blender, pulse until chunky then pour into a small pan on medium heat.
  • Add sugar, diced chipotle chile and mustard. Bring to a boil and cook until thickened about 4-5 minutes. Season with salt and pepper to taste.
  • Slice the meatloaf and arrange on a platter and spoon over the salsa glaze
  • I like to serve with creamy mashed potatoes and Mexican corn.

Notes

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One Pot Easy Cassoulet

Today my recipe takes us to France! 🇫🇷 This recipe is one of my families top 10 recipes! This is my version, it is so quick and delicious and full of amazing flavors!
I am sure you will love this one pot meal and your family will think you have slaved over the hot stove for all day!

Rating: 5 out of 5.

ONE POT EASY CASSOULET

Jenn’s Recipes Made Easy!
Chicken, Bratwurst and Navy Beans
5 from 1 vote
Course Dinner
Cuisine French
Servings 4 People

Equipment

Braiser
Grater

Ingredients
  

  • 4 Bone-in Skin-on Chicken Thighs
  • 4 Bratwurst Original
  • 3 tbsp. Vegetable Oil
  • 2 12.5 oz cans Navy Beans and their liquid Don't Drain
  • 4 oz Pancetta, diced I find this in the deli section in Kroger, in a package
  • 1 Onion, finely chopped
  • 4 Garlic Cloves
  • ½ Cup Plain Bread Crumbs
  • 1 Cup Chicken Broth/Stock
  • 5 Thyme Springs
  • 2 Bay Leaves whole
  • Salt and Pepper to taste

Directions
 

Directions

  • Preheat Oven to 400°F
  • Chop bratwurst in halves, so take the 4 bratwurst cut in half and you should have 8 smaller pieces.
  • Heat 2 tablespoons of the oil in a 12 inch cast iron skillet or pan ( I use Rachael Ray 3.5-Qt Cast Iron Braiser) heat over high heat until smoking lightly about 3 minutes.
  • Sprinkle chicken thighs with salt and pepper to taste on skin side then add them to the very hot Braiser/skillet skin side down.
  • Lower heat to medium and cook without turning until the skin renders its fat, becomes brown and crips and releases easily from pan which takes about 10-12 minutes.
  • Move the thighs to the edge of the pan so you are making a circle around the edges with chicken.
  • Add Onions and 2 garlic cloves and the pancetta. Cook until tender and translucent, about 5-6 minutes, stirring frequently. Stir in 2 Tablespoons bread crumbs.
  • Reserve 1/2 cup of the beans and mash with fork or potato masher in small bowl, making a sort of paste.
  • In the pan with the chicken, stir in the remaining beans, chicken broth/stock, thyme springs and Bay leaves. Season with salt and pepper to taste.
  • Stir in the mashed beans that you have reserved, add the bratwursts, stir to blend items together.
  • Take the chicken and put them skin side up now in the mixture of beans and brats. Bring to a simmer about 5 minutes.
  • Place the pan on the top rack of the oven and cook until the chicken is fully cooked and the sauce has thickened about 30 minutes.
  • Remove the pan from the oven and set the broiler on HIGH
  • Grate the remaining 2 garlic cloves on a small grater ( I use the Rachael Ray Multi Stainless Steel Grater ) into a small bowl along with the remaining breadcrumbs and the chopped thyme leaves.
  • Sprinkle the mixture over the cassoulet and broil on top rack about 3 minutes until golden brown.
  • Pull out of the oven and let cool 10 minutes before serving

Notes

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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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Hot ham and cheese croissant

My daughter and I love hot ham and cheese sandwiches, we also love croissants. So I have combined the two to make one of the best hot ham and cheese we have ever had

Rating: 5 out of 5.

HOT HAM AND CHEESE CROISSANT

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner, Lunch
Cuisine American
Servings 12 Sandwiches

Equipment

Oven/Air Fryer oven
Wire Cooling Rack

Ingredients
  

INGREDIENTS

Directions
 

Directions

  • Preheat Oven/Toaster Oven to 350° F
  • Slice all croissants in half lengthwise.
  • Place mayo and mustard on each slice top and bottom.
  • Layer on 2-3 slices of each ham and then cheese on each of bottom croissants.
  • Wrap in foil and place in preheated oven/toaster oven for 12-15 minutes.
  • Once done, take out of the oven and allow to cool on wire rack for a few minutes until you can carefully take off the foil.
  • Serve with pickle slice and chips and enjoy!
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