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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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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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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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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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