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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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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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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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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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