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Hey there, Jess here. Welcome to a slice of my kitchen! Here you'll find tidbits of my everyday life, home cooked meals and travel guides. Thanks for stopping by!

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Recent Posts

East Meets West Chinese Chicken Salad Recipe March 19, 2025
Irish Bangers and Mash with Brown Gravy March 14, 2025
Easy Irish Colcannon Recipe With Leftover Mashed Potatoes March 11, 2025
One Pan Creamy Tomato Orzo with Miso February 27, 2025
Dijon-Lemon-Caper Pasta with Tender Chicken Thighs February 24, 2025

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sliceofjess

👩🏻‍🍳: Everyday Recipes You’ll Love
📬: Jess@SliceOfJess.com
⤵️: 100’s of Killer Home Cookin’ Meals

When it comes to “Asian Fusion” there’s noth

When it comes to “Asian Fusion” there’s nothing more nostalgic than a good ‘ol Chinese Chicken Salad. You’ve got Eastern Flavors perfectly married together with a Western World twist that makes your tastebuds swoon. Grab a fork, my friends!
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BLOG —> https://sliceofjess.com/east-meets-west-chinese-chicken-salad-recipe/
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TO MAKE THE SALAD:
12 Springer Mountain Farms Chicken Breast Chunks
2 cups Shredded Romaine Lettuce
3 cups Shredded Cabbage
1/2 cup Matchstick Carrots
15 oz. Canned Mandarin Oranges, drained and syrup reserved
1/2 cup Slivered Almonds
1/4 cup Salted Pepita Seeds
1.5 cups Crispy Wonton Strips, or more/less to preference
4 Green Onions, sliced
1/2 cup Cilantro, chopped
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FOR THE DRESSING:
2 tbsp. Reserved Mandarin Orange Syrup
1/4 cup Rice Vinegar
2 tbsp. Avocado Oil
3 tbsp. Toasted Sesame Oil
1 tbsp. Liquid Aminos
1 tbsp. Ginger Puree
1 Garlic Clove, minced
2 tsp. White Sesame Seeds
Salt + Pepper, to taste
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DIRECTIONS:
1. Preheat the oven to 425F. Place the chicken chunks on a lined baking sheet and bake for 16 minutes, or until golden brown and crispy.
2. While the chicken bakes add the rest of the salad ingredients to a large bowl.
3. Place all ingredients for the dressing in a mason jar and shake to combine.
4. Once the chicken is cooked, slice into desired size pieces and place on top of the salad. Drizzle desired amount of dressing and toss to combine. Serve immediately.

If there’s a perfect time to nosh on some banger

If there’s a perfect time to nosh on some bangers and mash, that day is today! Snag my quick and easy recipe below and enjoy your weekend! “May the sun shine warm upon your face”!☘️🇮🇪
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BLOG —> https://sliceofjess.com/irish-bangers-and-mash-with-brown-gravy/
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CRISPY “BANGERS”:
1 tbsp. Olive Oil
4 Sausages Of Choice (examples on blog)
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FOR THE BROWN GRAVY:
1 tsp. Olive Oil
2 Garlic Cloves, minced
5 tbsp. All Purpose Flour
3 cups Beef Stock or Broth
3 tbsp. Butter
1 tbsp. Sherry Vinegar
1 tsp. Beef Bullion Base
1/2 tsp. Onion Powder
1 Bay Leaf
Salt + Pepper
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TO SERVE:
Mashed Potatoes
Green Peas
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1. COOK THE SAUSAGES: Heat oil in a large skillet over medium-high heat. Add the sausages and turn them until browned on all sides. Make sure to test the temperature to make sure they’re fully cooked before removing from the skillet. Set aside, covered, to stay warm.
2. MAKING THE GRAVY: Add the additional oil and garlic to the same skillet and sauté until fragrant, about 1 minute. Whisk in the flour and continue to cook for about 2 minutes. Then gradually add the beef stock while continuously whisking. Once incorporated together, add the butter, sherry vinegar, beef bouillon, onion powder, and bay leaf. Simmer, while whisking, for about 4 minutes or utilize it was thickened. Taste, and season with salt and pepper if needed.
3. SERVING: Plate the sausages over mashed potatoes with plenty of gravy on top. Serve with a side of peas and enjoy immediately.

I absolutely love any form of potatoes, but this w

I absolutely love any form of potatoes, but this weekend we’re raising our plates to this traditional Irish Colcannon. It’s super easy to make, pleases the masses, and perfect for the festive weekend ahead!☘️
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BLOG —> https://sliceofjess.com/easy-irish-colcannon-recipe-with-leftover-mashed-potatoes/
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INGREDIENTS:
2 tbsp. Butter
1 Leek, sliced
2 Garlic Cloves, minced
2 cups Lacinato Kale, chopped
2 lbs. Prepared Yukon Gold Mashed Potatoes (recipe on blog)
2 oz. Cream Cheese
2 Green Onions, sliced
1/4 cup Italian Parsley, chopped
Salt + Pepper, to taste
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DIRECTIONS:
1. Melt the butter in a large skillet over medium-high heat. Add the onion, garlic, and shredded kale. Sauté until softened and starting to brown, about 8 - 10 minutes, stirring frequently.
2. Reheat the mashed potatoes while the veggies are sautéing. This can be don’t on the stove or in the microwave.
3. Combine the kale mixture with the heated potatoes, cream cheese, green onions, and parsley. Be sure not to over mix. Season with salt, and pepper, if needed.

One of Charlotte’s beloved staples is closing th

One of Charlotte’s beloved staples is closing this week, please make sure to give them a visit to show your support before March 16th (hours listed in the last slide)! @jjsredhots MISSION STATEMENT: Create Joy - is intentionally simple and self explanatory.
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Thank you JJ’s for creating a delicious community that has been forever kind, creative, and a place that everyone could find feel-good vibes. 3 million hotdogs in almost 13 years wasn’t enough, you’ll be greatly missed.

#supportlocal #cltfood #cltnc #clteats #hotdogheaven #hotdogs🌭 #cltdogs #jjsredhots #charlottefood #cltfive #youwillbemissed #thelastwurst #dontdisthedog

Happy Monday my friends! Show yourself some self-c

Happy Monday my friends! Show yourself some self-care and love this Monday by making these Green Goddess Grain Bowls with Crispy Chicken for lunch! They’re jammed with everything you need to shine your way through the day. Nutritious grains, oil-free crispy baked chicken, crisp veggies, and a nutty dressing that’s bright and flavorful (like you are). Wishing everyone the best week ahead that’s filled with kindness, silly moments, positivity, and tasty meals!
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BLOG —> https://sliceofjess.com/green-goddess-grain-bowls-with-crispy-chicken/
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FOR THE CRISPY CHICKEN:
1 lb. Skinless Boneless Chicken Thighs
2 Eggs, beaten
¼ cup Buttermilk
3 cups Cornflakes, crushed
1 tsp. Garlic Powder
1 tsp. Dried Oregano
¼ cup Grated Parmesan
1 - 2 tbsp. Olive Oil
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TO MAKE THE GREEN GODDESS BOWLS:
2 cups Cooked Pearled Barley
1 cup Grape Tomatoes, halved
Shredded Lettuce, as desired
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NUTTY GREEN GODDESS DRESSING:
½ cup Mayonnaise
¼ cup Greek Yogurt
¾ cup Basil Leaves
¼ cup Cilantro
2 tbsp. Chopped Chives + more for garnish
2 tbsp. Drained Capers
1 tbsp. Lemon Juice
1 tsp. Agave Nectar
1 Garlic Clove
3 tbsp. Shelled Walnuts + more for garnish
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Full directions can be found on my blog post! Click my bio or google “Grain Bowls Slice of Jess”. Cheers!

Here’s a breakfast (or lunch… or dinner) idea

Here’s a breakfast (or lunch… or dinner) idea for the upcoming week! What are some of your favorite toppings for toast?
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BLOG —> https://sliceofjess.com/whipped-cottage-cheese-toast-with-herby-spring-vegetables/
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FOR THE GREEN GODDESS DRESSING:
½ cup Greek Yogurt
2 Small Garlic Cloves
½ cup Italian Parsley
¼ cup Cilantro
¼ cup Tarragon
¼ cup Chives
1 tbsp. Drained Capers
Juice of 1 Lemon (about 2 tbsp.)
1 tbsp. Olive Oil
¼ tsp. Salt
¼ tsp. Black Pepper
Water, if you’d like a thinner dressing
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FOR THE TOAST:
2 Slices of Bread, toasted
1 cup Cottage Cheese, whipped
2 Asparagus Stems, shaved
2 tbsp. Frozen Peas, thawed
Pinch of Flakey Salt, optional
Red Pepper Flakes, optional
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DIRECTIONS:
1. Whip all the ingredients for the green goddess dressing in a food processor, except for the water. Once mixed, if you want to thin the dressing, add 1 tablespoon of water at a time until you’ve reached your desired consistency. Set in the fridge while you prepare the toast.
2. Toast two slices of bread. Add the cottage cheese to your food processor and puree for 20 seconds, or until smooth.
3. Trim the ends of the shave and peel with a potato peeler.
4. If you’re using fresh peas, skip this step. If frozen, simply thaw in a bowl with water and then set aside.
5. To assemble, simply lay the toast down, top with desired amount of whipped cottage cheese, shaved asparagus, peas, and finish with optional flakey salt and red pepper flakes. Enjoy immediately.

Mediterranean Sheet Pan Chicken Thighs are an easy

Mediterranean Sheet Pan Chicken Thighs are an easy and flavorful dinner the entire family will enjoy. It’s so easy to make and your kitchen will smell oh-so-tasty!
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BLOG —> https://sliceofjess.com/mediterranean-sheet-pan-chicken-thighs/
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LEMON-DIJON DRESSING:
Juice of 2 Lemons
3 Garlic Cloves, minced
2 tsp. Dried Oregano
1 tbsp. Dijon
2 tbsp. Maple Syrup
1 tsp. Paprika
½ cup Olive Oil
1 tsp. Salt
1 tsp. Black Pepper
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FOR THE SHEET PAN CHICKEN:
1 Zucchini, sliced into half moons
1 Bell Pepper, thinly sliced
1 Tomato, cut into wedges
1 Red Onion, sliced
4 oz. Feta Cheese, crumbled
¼ cup Drained Capers
6 Boneless Skinless Chicken Thighs
1 tsp. Salt
1 tsp. Black Pepper
¼ cup Italian Parsley, minced
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DIRECTIONS:
1. Preheat the oven to 425F.
2. Add all ingredients for the lemon-dijon dressing into a mason jar. Cover and shake until well combined. Set aside.
3. Prep the zucchini, bell pepper, tomato and red onion; mix the veggies together with ½ the dressing and place on a prepared baking sheet.
4. Sprinkle the veggies with the crumbled feta cheese, drained capers, and nestle the chicken thighs on top. Sprinkle each chicken thigh with salt, pepper, and pour over the remaining dressing.
5. Bake for 35 minutes, and then broil for 5 minutes to brown. Remove from the oven and serve immediately with minced parsley.

🌮Coincidently today is Tuesday, but I swoon for

🌮Coincidently today is Tuesday, but I swoon for tacos any day of the week. Don’t you?
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BLOG —> https://sliceofjess.com/slow-cooker-pork-carnitas-tacos/
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CARNITAS SEASONING:
2 tbsp. Kosher Salt
1 tsp. Freshly Cracked Black Pepper
1 tsp. Dried Oregano
2 tsp. Cumin
1 tbsp. Chili Powder
1 tsp. Paprika
2 tbsp. Lime Juice
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FOR THE SLOW COOKER:
4 lb. Boneless Pork Shoulder
3 Garlic Cloves, minced
1 cup Orange Juice
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SUGGESTIONS FOR SERVING:
Corn or Flour Tortillas
Yellow or White Onion, chopped
Fresh Cilantro
Cojita Cheese
Fresh Jalapeños
Avocado Slices or Guacamole
Lime Wedges
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DIRECTIONS:
1. Mix all ingredients listed for the “seasoning”. Note, the lime juice will make this somewhat of a paste.
2. Rub the exterior of the pork shoulder with the seasoning and then place in a slow cooker (fat cap up) with garlic and orange juice.
3. Cover and cook on low heat for 8 hours. The meat should be tender enough to shred with two forks. Remove the meat from the slow cooker, shred, and place in a large bowl.
4. Pour 1 cup of the liquid from the slow cooker into the bowl. Mix to combine. (This is all the flavor for the meat!)
5. Transfer the shredded pork in an even layer to a large baking sheet and turn the oven to 400F. Roast for 5 -6 minutes, or until browned and crispy.
6. Serve immediately on tortillas and top with suggested items above. Enjoy!

We’re loving some good ‘ol orzo over here late

We’re loving some good ‘ol orzo over here lately, it’s seriously so versatile! Everything for this dish comes together in one skillet, so clean-up is a breeze! I highly recommend giving this a try… and don’t forget the white miso paste!
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BLOG —> https://sliceofjess.com/one-pan-creamy-tomato-orzo-with-miso/
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FOR THE TOMATO ORZO:
2 tbsp. Olive Oil
1 lb. Chicken Breast, cut into 1-inch chunks
Salt + Pepper, to taste
¼ tsp. Paprika
2 tbsp. Salted Butter
1 Shallot, chopped
4 Garlic Cloves
½ cup White Wine
1 clamshell Fresh Grape Tomatoes, cut in half
2 tsp. Italian Seasoning
¼ tsp. Crushed Red Pepper
2 cup Chicken Stock or Broth
3 tbsp. Tomato Paste
1.5 cup Orzo Pasta
1 tbsp. White Miso Paste
1 cup Heavy Cream
1 cup Baby Spinach (just a handful)
½ cup Grated Parmesan Cheese
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OPTIONAL FOR GARNISH:
Italian Parsley
Grated or Shaved Parmesan Cheese
Red Pepper Flakes
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DIRECTIONS:
1. Pour the olive oil into a large skillet over medium to medium-high heat. Add the chicken and season with salt, pepper, and paprika. Sear until cooked through, remove from skillet, and set aside.
2. Add butter to the skillet along with the chopped shallot. Sauté for a few minutes to soften, then add the garlic cloves and continue to sauté until fragrant, about another minute.
3. Pour the white wine into the skillet to deglaze, making sure to scrape up the little brown bits.
4. Add the tomatoes, Italian seasoning, and red pepper flakes. Sauté for 4 - 5 minutes, not stirring, allowing the tomatoes to soften and start to caramelize on the bottom.
5. Pour in the chicken stock, tomato paste, orzo, miso paste, stir and bring to a low boil. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
6. Uncover, add the spinach, parmesan, heavy cream, and chicken. Mix together and turn off heat. Allow to sit on the stove for 5 minutes - the sauce will thicken but will still be saucy.
7. Transfer desired amount to a bowl, top with Italian parsley, parmesan, and red pepper flakes if desired. Enjoy immediately.

Need an idea for dinner tonight with easy clean-up

Need an idea for dinner tonight with easy clean-up? This one-skillet Dijon-Lemon-Caper Orzo with tender @smfchicken is it! Seriously, so grand.
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BLOG —> https://sliceofjess.com/dijon-lemon-caper-pasta-with-tender-chicken-thighs/
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INGREDIENTS:
2 tbsp. Avocado Oil
1.75 lb. Boneless Skinless Chicken Thighs
2 tsp. Paprika
1 tsp. Italian Seasoning
1 tsp. Dry English Mustard Powder
Salt + Black Pepper, to taste
3 tbsp. Butter
1 Shallot, chopped
4 Garlic Cloves, minced
16 oz. Dry Orzo Pasta
3 cups Chicken Stock
1 tbsp. Dijon Mustard
3 tbsp. Capers, drained
Juice of 1 Lemon
1 cup Half and Half
2 cups Fresh Spinach
6 Sun-Dried Tomatoes, drained and chopped
Italian Parsley, optional for serving
Grated Parmesan Cheese, optional for serving
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DIRECTIONS:
1. Preheat oven to 400F.
2. Heat avocado oil in a large, oven-safe skillet over medium-high heat. Season the chicken with paprika, Italian seasoning, dry English mustard, salt, and pepper. Sear chicken on both sides until a slight golden crust forms. Remove the chicken from the skillet and set aside.
3. Add the butter and shallot to the same skillet and sauté until softened. Next add the garlic and continue to sauté for another minute until fragrant.
4. Add the orzo pasta, chicken stock, dijon mustard, capers, and lemon juice. Stir, making sure to scrap up any bits at the bottom of the skillet.
5. Bring to a boil, then fold-in the half and half, spinach, and sun-dried tomatoes. Set the chicken back into the skillet and transfer the skillet to the preheated oven.
6. Bake uncovered for 15 minutes, or until the chicken has reached 165F.
7. Serve immediately with Italian Parsley and parmesan as a garnish.

Happy Sunday! Let’s make some sandwiches. Here’s one of my favorites (this and a classic Reuben, of course!).
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BLOG —> https://sliceofjess.com/how-to-make-the-best-cheesesteak-in-philly-at-home/
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TO TOAST THE BREAD:
4 Hoagie Rolls
4 tbsp. Mayonnaise
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FOR THE SKILLET:
2 tbsp. Olive Oil
1 Yellow Onion, sliced
1 Green Bell Pepper, chopped
1.5 lbs. Thinly Sliced Sirloin
½ - 1 tsp. EACH: Salt, Black Pepper, Paprika, Onion Powder, Garlic Powder
6 oz. Sliced or Shredded Provolone
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MAKING CALABRIAN CHEESE WIZ:
10 American Cheese Slices
4 - 5 tbsp. Heavy Cream
1 tbsp. Crushed Calabrian Peppers
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DIRECTIONS:
1. Cut the hoagie rolls in half and slather the inside with mayonnaise. Turn on a skillet over medium heat and place the rolls, mayo-side-down, and toast for about two minutes, or until golden. Remove and set aside.
2. Add the olive oil to a skillet and turn down to medium-low heat. Sauté the onion and pepper until softened and then transfer to a bowl. To the same pan, brown the beef with seasonings over medium-high heat. Once fully cooked, add back the onion, pepper, and top with provolone cheese. Turn off the burner and cover to melt the cheese.
3. While the cheese is melting, make the cheese wiz. Simply pile the slices together and cut into smaller chunks. Add to a stock pot over low heat and cover with heavy cream. Continuously stir while the cheese melts and marries together with the heavy cream. If desired, add the crushed Calabrian peppers and stir to combine after melted.
4. Remove the lid from the meat mixture and stir the provolone to fully combine. Divide the cheesy meat among the four toasted hoagie rolls. Pour the cheese wiz into a warm bowl and serve on the side or drizzled on top of the sandwiches. Enjoy immediately!

When it comes to making takeout at home, you can’t go wrong with this 20-minute Mongolian Ground Beef Dinner! Sound on, this recipe is soooo grand. Oh, and did I mention it all comes together in one skillet so clean-up is a breeze? Yaaaaas.
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BLOG —> https://sliceofjess.com/20-minute-mongolian-ground-beef-dinner/
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MONGOLIAN GROUND BEEF:
1 tbsp. Toasted Sesame Oil
1 lb. Lean Ground Beef
4 Garlic Cloves, minced
2 tsp. Ginger Puree
¼ cup Brown Sugar
2 tbsp. Hoisin Sauce
½ cup Liquid Aminos
½ cup Beef Broth
2 tsp. Rice Vinegar
1 tbsp. White Sesame Seeds
1 tsp. Red Pepper Flakes
2 tbsp. Cornstarch
½ tsp. Salt
½ tsp. Black Pepper
5 Green Onions, cut into larger sections
OPTIONAL FOR SERVING:
White Sesame Seeds
Sliced Green Onions
Korean Chili Flakes
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DIRECTIONS:
1. Brown the ground beef with toasted sesame oil in a large skillet over medium-high heat. When almost fully cooked, add the garlic cloves and ginger puree. Once fully cooked, add the brown sugar, hoisin, liquid aminos, beef broth, rice vinegar, white sesame seeds, and red pepper flakes. Bring to a low boil.
2. When boiling, add the cornstarch and stir continuously until it’s fully incorporated and the sauce has started to thicken.
3. Turn off the heat, season with salt and pepper, fold in the green onions, and serve immediately.

I made this recipe up last fall with protein, prot

I made this recipe up last fall with protein, protein, protein on my mind. If you’re gonna splurge and have Mac & Cheese for dinner, might as well indulge in a serving that packs a whopping 30 grams of protein! You can thank high-protein pasta, whipped cottage cheese, Greek yogurt, and chicken stock for the added bonus! Stay warm with your bellies full for our upcoming wintry mix / snow days! ❄️
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BLOG —> https://sliceofjess.com/high-protein-homemade-mac-and-cheese/
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FOR THE MAC & CHEESE:
5 cups Chicken Stock
16 ounce Favorite Dry Pasta
1 cup Cottage Cheese, blended
2 tsp. Garlic Powder
8 ounce Sharp Cheddar, shredded
6 ounce Gruyere, shredded
2 oz. Goat Cheese (optional)
1 cup Greek Yogurt
Salt + Pepper, to taste
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CRISPY CRUST IF YOU WANT TO BAKE IT:
1 cup Crushed Butter Crackers
½ cup Grated Parmesan cheese
2 tbsp. Melted Butter
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DIRECTIONS:
1. Bring the chicken stock to a boil in a large stockpot. Once boiling, add the dried pasta and continue to boil until al dente according to packaged directions (this time will vary by shape).
2. Once al dente - DO NOT DRAIN - add the whipped cottage cheese, garlic powder, sharp cheddar, gruyere, optional goat cheese, and Greek yogurt. Mix together, taste, and add salt + pepper per your preference.
3. If you’d like... the mac and cheese is ready from here. However, if you want to bake it, go ahead and preheat your oven to 400F. While preheating, transfer the mac and cheese to a large casserole dish. Top with crushed crackers, parmesan, and drizzle with melted butter. Bake for 15 minutes, or until the top is golden brown.

Planning on a date night at home tomorrow? Nothing

Planning on a date night at home tomorrow? Nothing channels romance more than pasta, don’t you agree? This one-skillet masterpiece is sure to impress your valentine, I promise.
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BLOG —> https://sliceofjess.com/one-skillet-sausage-tortellini-in-creamy-truffle-mushroom-sauce/
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FOR THE SKILLET:
2 tbsp. Sun-Dried Tomato Oil
1 Yellow Onion, diced
6 Garlic Cloves, sliced
8 oz. Baby Bella Mushrooms, chopped
1 tbsp. Butter
Salt + Pepper, to taste
3 Sun-Dried Tomatoes, drained and chopped
4 tbsp. Tomato Paste
1-1/2 cups Beef Stock
1 Truffle and Sea Salt Boursin Cheese (5.2 oz)
¾ cup Heavy Cream
20 oz. Fresh Sausage Tortellini
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SUGGESTED GARNISH:
Fresh Shredded Parmesan, to taste
2 tbsp. Chopped Italian Parsley
Red Pepper Flakes, optional
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DIRECTIONS:
1. In a large pan, warm the tomato oil over medium heat in a large skillet. Add in your onion and sauté until softened, about 4 minutes.
2. Add in the garlic and mushrooms. Sauté until the mushrooms are starting to become slightly golden brown, about 7 minutes.
3. Once browned, add the sun-dried tomatoes and cook for 2 - 3 minutes. Next add the tomato paste and stir. Cook for an additional minute or so, then add the broth to deglaze, Boursin cheese, and cream. Stir to melt the Boursin, making sure to scrape up the brown bits on the bottom of the pan.
4. Once a sauce as formed, add the tortellini’s and stir to combine. Cover and simmer for about 5 - 7 minutes, or until the tortellini is tender. Uncover, turn the burner off, and allow to sit for 2 minutes (sauce will thicken as it cools).
5. Serve immediately with a garnish of chopped Italian parsley, parmesan cheese, and if desired add red pepper flakes.

It’s been raining all day, so we’ll be noshing

It’s been raining all day, so we’ll be noshing on a big ‘ol bowl of my Cajun Stuffed Pepper Soup for dinner. You should do the same! Enjoy with some crusty bread or crackers and you’re all set.
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BLOG —> https://sliceofjess.com/cajun-stuffed-pepper-soup/
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FOR THE SOUP:
1 lb. Ground Beef
7 oz. Kielbasa, sliced
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
2 Carrots, peeled and chopped
1 Small Yellow Onion, finely chopped (about 1 cup)
3 Garlic Cloves, minced
14.5 oz. Canned Diced Tomatoes, undrained
15 oz. Tomato Sauce
6 cups Beef Broth
1 tsp. Italian Seasoning
4 - 5 Dashes Hot Sauce, to taste
2 cups Cooked Barley
Salt + Pepper, to taste
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SUGGESTED GARNISHES:
2 tbsp. Chopped Italian Parsley
Shredded Monterey Jack Cheese
Fresh Jalapeño, sliced
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DIRECTIONS:
1. If needed, prepare the barley ahead of time according to packaged directions. Set aside. This will take about 30 minutes. Chop the vegetables while the barley cooks. Set aside.
2. Brown the ground beef in a Dutch oven over medium-high heat for 3 minutes. Then add the Kielbasa slices and brown with the ground beef for an additional 5 minutes.
3. Remove the meat from the skillet with a slotted spoon(do not drain) then add the bell peppers, carrots, and onion into the reserved juices. Sauté for 5 minutes, stirring occasionally, then add the garlic and continue to cook for an additional minute.
4. Add back in the meat along with the diced tomatoes, tomato sauce, beef broth, Italian seasoning, and hot sauce. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. Ladle the soup into individual serving bowls, top each bowl with a spoonful of cooked barley, season with salt + pepper, and garnish with the parsley, cheese, and jalapeños. Enjoy immediately.

Legit, when I had my husband try this Thai Red Cur

Legit, when I had my husband try this Thai Red Curry made with @smfchicken, his jaw dropped to the floor. It’s easy to make, jam-packed with flavor, and when I told him it wasn’t take-out… he didn’t believe me. This is seriously THAT DELICIOUS.
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BLOG —> https://sliceofjess.com/thai-red-curry-chicken-with-stir-fry-noodles/
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TO MAKE THE CHICKEN CURRY:
2 tbsp. Avocado Oil
3 Garlic Cloves, minced
1 Shallot, minced
4 oz. Thai Red Curry Paste (8 tbsp)
3 tsp. Ginger Paste
1 tbsp. Lemongrass Paste
2 cups Chicken Stock or Bone Broth
1 can Coconut Milk
1 tbsp. White Sugar
1 - 2 tsp. Fish Sauce (can sub soy sauce or liquid aminos)
2 Chicken Breasts, cut into 1” chunks
1 Sweet Potato, cut into 1” chunks
2 tbsp. Chili Garlic Sauce
8 oz. Frozen Green Beans
10 oz. fresh Spinach
Juice of ½ - 1 Lime
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FOR SERVING (per preference / my suggestions):
Cooked Thai Stir Fry Noodles
Fresh Lime Wedges
Chopped Jalapeño or Thai Chilies
Fresh Basil Leaves
Fresh Cilantro
Green Onions
Korean Chili Flakes
Sesame seeds
Sriracha
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DIRECTIONS:
1. In a large stockpot or dutch oven, saute the garlic and shallot over medium-high heat with avocado oil.
2. Add the red curry paste and continue to cook for another 2 - 3 minutes. Then add the ginger paste, lemongrass paste, and deglaze with chicken stock. Bring to a low boil.
3. Pour-in the coconut milk, sugar, and fish sauce. Next add the chicken breast chunks, sweet potato chunks, and chili garlic sauce.
4. Bring back to a low boil / simmer, and continue to cook for about 10 minutes or until the chicken is at least 165F and the potatoes are tender.
5. While it simmers, prepare the Thai ribbon stir-fry noodles according to packaged directions.
6. Add the green beans and spinach to the pot, and continue to simmer for an additional 3 minutes, or until the green beans are warmed and the spinach has wilted..
7. Remove from heat and stir in the lime juice.
8. Divide the stir fry noodles into four bowls. Garnish with serving suggestions listed above and enjoy immediately.

Delicious weekend vibes with these Korean Ground C

Delicious weekend vibes with these Korean Ground Chicken Nachos. Ahem, my mouth is watering just thinking about these.
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BLOG —> https://sliceofjess.com/korean-ground-chicken-nachos/
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FOR THE CHICKEN:
2 tbsp. Sesame Oil
4 Garlic Cloves, minced
1 tbsp. Brown Sugar
2 tbsp. Liquid Aminos
¼ tsp. Ground Ginger
1 lb. Ground Chicken
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SPICY DRIZZLE:
2 tsp. Sriracha
2 tsp. Mayonnaise
1 tsp. Lime Juice
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TO ASSEMBLE THE NACHOS:
4 cups Tortilla Chips
8 oz. Monterey Jack, shredded
1 cup Kimchi
Fresh Cilantro, as desired
1 tbsp. White Sesame Seeds
1 tbsp. Red Pepper Flakes, optional
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DIRECTIONS:
1. Add the ingredients for the chicken to a large skillet. Break apart the meat and sauté until browned and slightly crispy, about 10 - 15 minutes.
2. Meanwhile, whisk together all ingredients for the Sriracha drizzle and set aside in the refrigerator until you’re ready to serve.
3. Preheat oven to 400F. Layer half the tortilla chips, cheese, and kimchi. Repeat a second layer. Bake for 5 minutes, or until cheese has melted.
4. Top with cilantro, sesame seeds, red pepper flakes, and a drizzle of the spicy sauce. Enjoy immediately.

🏈 Dip, dip… hooray. Who’s ready for this we

🏈 Dip, dip… hooray. Who’s ready for this weekend?
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BLOG —> https://sliceofjess.com/shredded-chicken-jalapeno-poppers-dip/
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FOR THE DIP:
8 oz. Softened Cream Cheese
1 cup Sour Cream
1 cup Sharp Cheddar, shredded
1 cup Mozzarella, shredded
1 Chicken Thigh, cooked and shredded
6 Cooked Bacon Slices, crumbled
3 Fresh Jalapeños, diced
1 tbsp. Garlic Powder
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CRUNCHY TOPPING:
1 cup Grated Parmesan
1 cup Crushed Cornflakes
2 tbsp. Butter, cut into small cubes
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SERVING:
5 Sprigs Chives, chopped
Hearty Tortilla Chips
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DIRECTIONS:
1. Preheat the oven to 375F.
2. Mix together all the ingredients for the dip in a large bowl.
3. Transfer the dip to a greased 8x8 casserole dish. Layer with the crunchy topping ingredients, making sure to evenly spread the butter cubes around the dish.
4. Bake, uncovered, for 20 minutes. Once the cornflakes are golden, remove from the oven and sprinkle with chopped chives. Enjoy immediately.

Seriously, save some for yourself before serving b

Seriously, save some for yourself before serving because this party appetizer is gonna disappear FAST at this weekend’s Super Bowl Festivities.
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BLOG —> https://sliceofjess.com/crowd-pleasing-crack-corn-dip/
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INGREDIENTS:
10 oz. Frozen Corn, thawed
1 Jalapeno, seeded and diced
4 oz. can Mild Green Chilies
8 oz. Sharp Cheddar Cheese, shredded
1 cup Sour Cream
1 cup Mayonnaise
4 oz. Whipped Cream Cheese
1 oz. Ranch Seasoning
1 tsp. Garlic Powder
6 Bacon Slices, cooked and crumbled
¼ cup Chopped Cilantro
⅓ cup Chopped Chives
1 Lime, juiced
Corn Chips, for serving
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DIRECTIONS:
1. Mix all ingredients together in a large bowl (except for the corn chips).
2. Place the dip in a sealed container and refrigerate for at least two hours.
3. Serve with corn chips or whatever dipping vessels you enjoy most.

I love most types of couscous salad, but this char

I love most types of couscous salad, but this charcuterie board version totally takes things up a notch. Seriously, it’s can’t-stop-eating delish!
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BLOG —> https://sliceofjess.com/charcuterie-board-pearl-couscous-salad/
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TO ASSEMBLE THE SALAD:
1 tbsp. Salted Butter
8 oz. Israeli Pearled Couscous
1¾ cups Chicken Stock
2½ cups Fresh Spinach, chopped
2 oz. Feta Cheese, crumbled
¼ cup Shredded Mozzarella
4 oz. Peppered Salami, chopped
10 Grape Tomatoes, cut into 4ths
¼ cup Salt + Pepper Pistachios, crushed
2 tbsp. Basil Pesto
Salt + Pepper, if needed (taste first)
Zest of ½ Lemon, optional
10 Everything Bagel Crackers, broken apart
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SIMPLE CREAMY DRESSING:
2 tbsp. Olive Oil
2 tbsp. Mayonnaise
2 Garlic Cloves, grated
½ Shallot, minced
1 tbsp. White Wine Vinegar
1 tsp. Stone Ground Dijon Mustard
1 tsp. Agave Nectar
1 tsp. Italian Seasoning
½ tsp. Salt
½ tsp. White Pepper
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DIRECTIONS:
1. Add butter to a 2 quart saucepan over medium-high heat. Pour-in the couscous and sauté for 4 - 5 minutes, or until the couscous has a light brown color. Add the chicken stock and bring to a boil. Cover, and cook for roughly 15 minutes or until the liquid is absorbed.
2. Meanwhile, prepare the spinach, mozzarella, salami, and tomatoes. Then whisk together all ingredients for the creamy dressing. Set aside.
3. Once the couscous is cooked, pour into a large bowl and combine all of the ingredients for the salad. Drizzle over with the dressing and toss to combine. Serve immediately with crumbled crackers on top. Note: if making this ahead of time or for meal prep, keep the crackers separated until you’re ready to enjoy.

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