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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

Pasta Salad with Lemon Caper Sauce July 5, 2022
Easy Chili Recipe for Grilling Season July 3, 2022
Sheet Pan Chicken Street Tacos June 30, 2022
Southwestern Stuffed Pasta Shells June 28, 2022
Creamy Sherry Vinegar Chicken and Mushroom Recipe June 25, 2022

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sliceofjess

🍔: Recipe Development | Photographer
🏡: Charlotte, NC
📬: Jess@SliceOfJess.com
⤵️: Killer Home Cookin’ + Travel Blog

Want to revamp your pasta salad game? This version

Want to revamp your pasta salad game? This version has lemon caper sauce. It’s tangy, savory and topped with fresh mozzarella and breadcrumbs!
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BLOG —> https://sliceofjess.com/pasta-salad-with-lemon-caper-sauce/
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INGREDIENTS:
• 16 oz. Spiral Pasta (Rotini)
• 4 tbsp. Butter
• 1 tbsp. Olive Oil
• 2 Shallots, thinly sliced
• 4 Garlic Cloves, minced
• 2 cups Dry White Wine
• 4 tbsp. Capers
• Juice of 1 Lemon, or more to taste
• 8 oz. Mozzarella Pearls
• 1 cup Panko Breadcrumbs
• ½ cup Grated Parmesan Cheese
• Red Pepper Flakes, to taste
• Italian Parsley, to taste
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DIRECTIONS:
1. Cook the pasta according to packaged directions for al dente.
2. While the pasta is cooking, heat butter and olive oil in a large skillet over medium heat. Add shallots and cook until translucent. Then add garlic and sauté for 1 minute, or until fragrant.
3. Deglaze pan with white wine and then add the capers and lemon juice. Simmer until the sauce has reduced and thickened. About 15 minutes.
4. While the sauce cooks, add breadcrumbs and parmesan cheese to a sauté pan with a dab of butter. Constantly stir until breadcrumbs are browning. Remove and set aside.
5. Add a splash of heavy cream and simmer for another 5 minutes. Pour over the cooked pasta into the lemon-caper sauce and toss until combined. Serve immediately with a sprinkle of breadcrumbs, red pepper flakes and Italian parsley.

July 4th + an easy chili recipe go hand-n-hand. Sl

July 4th + an easy chili recipe go hand-n-hand. Slather this no-bean version on burgers, hot dogs, swirled into mac & cheese and so much more!
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BLOG —> https://sliceofjess.com/easy-chili-recipe-for-grilling-season/
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FOR THE CHILI SEASONING:
• 2 tbsp. Chili Powder
• 1 tsp. Cumin
• ½ tsp. Paprika
• 1 tsp. Garlic Powder
• ½ tsp. Onion Powder
• 1 tsp. Mustard Powder
• 1 tsp. Oregano
• 2 tsp. Brown Sugar, or more to taste
• ½ tsp. Salt
• 1 tsp. Red Chili Flakes
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FOR THE CHILI:
• 1 lb. Ground Beef
• 2 tbsp. Tomato Paste
• 14.5 oz can Crushed Tomatoes
• ½ cup Chicken Broth
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DIRECTIONS:
1. Mix together all spices for the chili seasoning and set aside.
2. Add the ground beef to a large sauté pan and cook over medium heat until browned, making sure to crumble the beef as much as you can. Drain and return the meat to the sauté pan.
3. Add the chili seasoning to the ground beef and mix together. Then add the tomato paste, crushed tomatoes, and chicken broth.
4. Simmer for 10 - 15 minutes, or until most of the liquid has thickened.
5. Serve immediately over your favorite grilled items! Enjoy!

We're headed into the holiday weekend, so make sur

We're headed into the holiday weekend, so make sure to whip up a batch of my Sheet Pan Roasted Corn Salsa for all your chip-dippin' munching!
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BLOG --> https://sliceofjess.com/easy-sheet-pan-roasted-corn-salsa/
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INGREDIENTS:
* 2 cups Corn Kernels
* 2 tbsp. Olive Oil
* 1 Red Bell Pepper, chopped
* ⅓ Red Onion, chopped
* ¼ cup Fresh Cilantro, chopped
* 1 Jalapeño, seeded and chopped
* Juice of ½ Lime (or more, if preferred)
* ½ tsp. Salt, or more to taste
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DIRECTIONS:
1. Cut corn off the cob and mix with olive oil in a large bowl.
2. Preheat oven to 450F and chop all remaining ingredients while you wait for the oven to come to temperature.
3. Spread corn evenly on a sheet pan and roast for 10 minutes, flipping halfway through. If you'd like some extra color, turn on the broiler for a minute or two at the end.
4. Mix corn with all remaining ingredients and refrigerate for at least an hour.
5. Serve with your favorite tortilla chips and store any leftovers in an airtight container in the refrigerator. Consume leftovers within 3 days.

These red, white and blue chicken street tacos are

These red, white and blue chicken street tacos are the perfect addition to your 4th of July gatherings! Savory, sweet and spicy… the best combo!
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BLOG —> https://sliceofjess.com/sheet-pan-chicken-street-tacos/
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BLUEBERRY COLESLAW:
• 10 oz. package Angel Hair Coleslaw
• ½ Yellow Onion, thinly sliced
• ½ cup Matchstick Carrots
• 2 cups Blueberries, cut in half
• 1 cup Mayonnaise
• 3 tbsp. Red Wine Vinegar
• 1 tbsp. Honey
• 2 tbsp. Fresh Cilantro
• ½ tbsp. Celery Seeds
• Salt, to taste
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FOR THE TACOS:
• 16 Street Size Flour Tortillas
• 24 oz. Fried Chicken Bites, cooked and chopped
• 16oz Monterey Jack cheese, shredded
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RECOMMENDED GARNISHES:
• 3 Red Jalapeños, sliced
Fresh Cilantro, to taste
• Tortilla Chips
• Salsa
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DIRECTIONS:
1. Bake chicken according to packaged directions. Allow to cook slightly and cut into smaller chunks.
2. Turn oven to 400F. While the oven preheats, shred the cheese and set aside.
3. Whisk together the mayonnaise, red wine vinegar, honey, celery seeds and salt. Pour mixture over a large bowl filled with the cabbage, sliced onion, matchstick carrots and cilantro. Using tongs, mix all ingredients together until everything is coated in the coleslaw sauce. Fold in blueberries and set in the fridge until you're ready to assemble the tacos.
4. Divide flour tortillas among two baking trays lined with parchment paper. Add a handful of cheese on top of each tortilla and place some of the fried chicken pieces on one side of each tortilla on top of the cheese.
5. Bake for 5 minutes. Remove the tacos from the oven and fold each in half, pressing down lightly with a spatula to ensure the tacos stay folded.
6. Return the tacos to the oven and bake for an additional 5 minutes, or until browned and crispy.
7. Allow the tacos to cool slightly, then serve with blueberry coleslaw and red pepper slices on top. Enjoy immediately with your favorite chips and salsa!

Thank you @hellosailornc for an amazing lunch date

Thank you @hellosailornc for an amazing lunch date with my hubby. Today we celebrate our 10 year wedding anniversary (almost 20 years together🎉)… so we snuck out while our little guys were at summer camp for some yummies. 🥂Always a fun (and tasty) day date spot on Lake Norman. Hannah was an amazing server and your entire staff was so accommodating!

Switch things up this #TacoTuesday with these Sout

Switch things up this #TacoTuesday with these Southwestern Stuffed Pasta Shells! These gems are fully loaded with cheesy chicken, corn and black beans. You’re gonna swooooon at first bite, I promise!
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BLOG —> https://sliceofjess.com/southwestern-stuffed-pasta-shells/
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FOR THE PASTA SHELLS:
• 12 oz. Jumbo Pasta Shells
• 1 tbsp. Olive Oil
• ¼ cup Diced Red Onion
• 2 Jalapeños, seeded and diced
• ¼ cup Cream Cheese, softened
• 1 lb. Chicken Breasts, cooked and shredded
• ⅔ cup Frozen Corn, thawed
• ½ cup Black Beans, drained
• 2-3 tbsp. Chicken Stock
• 1 cup Shredded Mexican Cheese
• 1 tbsp. Taco Seasoning
• 1 tsp. Salt
• 1 cup Red Enchilada Sauce
• ½ cup Corn Chips, crushed
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OPTIONAL GARNISH:
• Fresh Cilantro, chopped
• Green Onion, sliced
• Fresh Jalapeños, sliced
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DIRECTIONS:
1. Cook pasta shells according to directions and set aside.
2. In a large saucepan, heat olive oil over medium heat and add red onion and jalapeños. Cook 2-3 minutes until vegetables have softened.
3. Add in cream cheese, shredded chicken, corn, black beans, and chicken stock and stir until cream cheese is fully melted. Mix in ½ cup shredded cheese, taco seasoning, and salt.
4. Coat bottom of casserole dish with ½ cup of enchilada sauce.
5. Take each shell and stuff with 2-3 tablespoons of chicken mixture and place in casserole dish, seam side up. Repeat with remaining shells.
6. Top shells with remaining ½ cup of enchilada sauce.
7. Sprinkle remaining ½ cup of cheese and crushed corn chips on top.
8. Bake at 350F for 15-20 minutes, until cheese is melted and bubbly.
9. If desired, garnish with cilantro, green onion, and sliced jalapeños.

Have you ever wanted to have a date night at home

Have you ever wanted to have a date night at home but didn’t know what to cook? This Skillet Chicken in a Creamy Sherry Vinegar Mushroom Sauce is incredible! Tangy, silky, hearty… don’t forget the bread for sopping up all the luxurious sauce!
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BLOG —> https://sliceofjess.com/creamy-sherry-vinegar-chicken-and-mushroom-recipe/
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FOR THE CHICKEN:
• 3 Chicken Breasts, cut in half
• ½ cup All-Purpose Flour
• 1/4 tsp. Salt + 1/2 tsp. Pepper
• ½ tsp. Garlic Powder
• ½ tsp. Dry Mustard
• 1 tsp. Sweet Paprika
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FOR THE MUSHROOM SAUCE:
• 4 tbsp. Unsalted Butter
• 2 tbsp. Olive Oil
• 8 oz. Baby Bellas, sliced
• 1 Shallot, minced
• 2 Garlic Cloves, minced
• ½ cup Dry Red Wine
• ½ cup Chicken Broth
• ¼ cup Sherry Vinegar
• ¼ tsp. Dried Thyme
• 1 tsp. Dijon Mustard
• ⅔ cup Heavy Cream
• 1 tbsp. Cornstarch + 1 tbsp. Water, mixed together
• Salt + Pepper, to taste (optional)
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SUGGESTIONS FOR SERVING:
• 3 tbsp. Fresh Parsley, chopped
• Wild Rice or Couscous, ad desired
• Salad, as needed
• 1 loaf of Crusty Bread, toasted
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DIRECTIONS ON BLOG LINK ABOVE: or click the link in my bio! Enjoy! 😉

French Bread has never tasted so grand! A toasty l

French Bread has never tasted so grand! A toasty loaf piled high with Carolina BBQ Sauce, Crispy Fried Chicken, Tangy Southern Slaw, Pickled Onions, Fresh Jalapeños and Herbs. Yaaaas, please!
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BLOG —> https://sliceofjess.com/fried-chicken-french-bread-pizza-recipe-with-purple-slaw/
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INGREDIENTS:
• 1 French Bread Loaf
• Drizzle of Olive Oil, as needed
• 1 cup @dukes_mayonnaise Carolina Gold BBQ Sauce
• 2 cups Shredded Cheese
• 2 Fried Chicken Breasts, sliced
• Pickled Red Onions, as needed
• Purple Cabbage Slaw (recipe on blog)
• 1 Fresh Jalapeño, optional
• 1 tbsp. Chopped Chives
• 1 tbsp. Chopped Italian Parsley
• 1 tbsp. Chopped Cilantro
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DIRECTIONS:
1. Preheat the oven to 425 and cut the loaf of French bread in half. Drizzle each half with olive oil and bake for 3-5 minutes or until lightly toasted.
2. Remove from the oven and spread each half with Duke's Carolina Gold BBQ Sauce. Then sprinkle with half the cheese, top with the sliced fried chicken and then the remaining half of the cheese.
3. Bake for an additional 10 - 15 minutes, or until cheese has melted and bubbly.
4. Remove from the oven and allow the pizza to cool for a few minutes. Then, cut into slices and top with the pickled red onions, purple cabbage slaw, fresh jalapeño and a sprinkle of herbs. Enjoy immediately.

Father’s Day isn’t complete without a glorious

Father’s Day isn’t complete without a gloriously messy sandwich. This Cobb Salad Stuffed Handheld is a guaranteed people-pleaser! Wishing all the fathers out there a wonderful day!
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BLOG —> https://sliceofjess.com/cobb-salad-grilled-chicken-sandwich-recipe/
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FOR THE DRESSING:
• ⅓ cup Blue Cheese Dressing
• 1 tbsp. Aged Balsamic Vinegar
• 1 tsp. Dijon Mustard
• Black Pepper, if desired
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FOR THE SANDWICHES:
• 1 Par Baked Baguette
• 8oz Fresh Mozzarella, sliced
• ½ lb. Grilled Chicken, chopped
• 2 Hard Boiled Eggs, chopped
• 6 Bacon Slices, cooked
• ¼ small Red Onion, thinly sliced
• 1 cup Chopped Romaine Lettuce
• Chopped Italian Parsley, as desired
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DIRECTIONS:
1. Line a baking sheet with parchment paper and preheat the oven to 400F. Layer the bacon in a single-file line and bake for 10 - 12 minutes, until golden and crispy. Remove the cooked bacon with tongs and transfer to a stack of paper towels for cooling. Do not drain bacon fat.
2. Cut the baguette in half, widthwise, and then in half lengthwise. Place the sliced bread, inner-side facing down, on the baking sheet and bake until slightly golden, about 6 - 8 minutes. Carefully remove from the oven and set the bread on a wire rack to cool.
4. Whisk together the ingredients for the Balsamic Blue Cheese Dressing and set aside.
4. Transfer the bread, interior side up, to a serving platter. Spread each slice of bread with a layer of the dressing. 6. 5. Then place four slices of fresh mozzarella on each bread.
Then add the chicken, hard-boiled eggs, bacon, red onion, romaine lettuce and parsley on two of the bread slices. Fold the other two bread slices over the piled-high slices and cut them in half.
6. Enjoy immediately. Serve extra Balsamic Blue Cheese Dressing on the side, if desired.

Want to make someone smile tonight? Chive Grilled

Want to make someone smile tonight? Chive Grilled Cheese with Celery Seeds and Tomato Soup will never disappoint.
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BLOG —> https://sliceofjess.com/chive-grilled-cheese-and-tomato-soup-with-celery-seeds/
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INGREDIENTS:
• 2 Slices of Loaf Bread
• 4 tbsp. Mayonnaise
• 1 tsp. Celery Seeds
• 1 tsp. Olive Oil
• 1 tbsp. Butter
• 2 oz. Fresh Mozzarella
• ¼ cup Grated Sharp Cheddar
• ¼ cup Grated Mozzarella
• Fresh Chives, as desired
• Serve with Tomato Soup, optional
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DIRECTIONS:
1. If needed, slice bread into two equal-size slabs. Set aside.
2. Mix the mayonnaise and celery seeds in a small bowl and slather all four sides of the sliced bread.
3. Add olive oil and butter to a large skillet over medium-high heat. Once butter has melted, set the two slices of bread in the pan.
4. Top one slice with fresh mozzarella and grated cheddar. Top the other slice with grated mozzarella. Add the top to the skillet to help melt the cheeses, about 2 minutes.
5. Sprinkle both sides with chives and fold the slices together. Continue to sear for 1 - 2 minutes on each side, or until golden brown.
6. Serve immediately on its own or with tomato soup for dunking. Enjoy!

We had such a fantastic date night last weekend at

We had such a fantastic date night last weekend at @thecardinalws and @katharinebrasserie! Link below with all the deets. Just a little over an hour drive from Charlotte, We highly recommend! The perfect weekend getaway!
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BLOG —> https://sliceofjess.com/the-best-date-night-in-winston-salem-north-carolina/ (#sponsored)

When it comes to appetizers, Mexican Street Corn d

When it comes to appetizers, Mexican Street Corn dip is the ultimate people pleaser. Cheesy, savory, sweet and spicy. What’s not to love? @505southwestern is the perfect addition to this recipe, I promise… you’ll be addicted at first bite! (#ad)
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CONTEST ALERT FOR COOKS!
Enter for a chance to win $2,500 CASH and a trip to New Mexico for the 505 Southwestern VIP Party! Click the link on their bio. Entries close June 19th!
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INGREDIENTS:
• 2.5 cups Corn
• 1 Orange or Red Bell Pepper, chopped
• 1 Garlic Clove, minced
• 16 oz. Cream Cheese, cubed
• ¼ cup Sour Cream
• ¼ cup 505 Southwestern Green Chile Sauce
• 8 oz. Pepper Jack Cheese, shredded
• 4 oz. Queso Fresco, cut into small chunks
• 6 slices Bacon, cooked and chopped
• 2 tbsp. Chopped Fresh Cilantro
• Smoked Paprika, sprinkle to taste
• Fresh Lime Wedges, for serving
• Tortilla Chips, for serving
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DIRECTIONS:
1. Preheat the oven to 350F.
2. Pour the corn, chopped bell pepper, minced garlic, cream cheese, sour cream, chile sauce and cheeses in to the casserole dish. Mix together with a large spoon until combined.
3. Bake for 20 minutes, or until hot and bubbly. Garnish with chopped bacon, cilantro, and smoked paprika. Serve with fresh lime wedges and tortilla chips.

When it comes to the ultimate handheld delight, sa

When it comes to the ultimate handheld delight, sandwich spread is a must. Here’s one of my favorites. I promise, you’ll be smitten!
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BLOG —> https://sliceofjess.com/sun-dried-tomato-mayo-sandwich-spread/
INGREDIENTS:
• 8 oz. Sun-Dried Tomatoes with oil
• ½ cup Slivered Almonds
• 2 Garlic Cloves
• 1 cup Mayonnaise
• 1 tsp. Crushed Red Pepper Flakes
• 1 tsp. Italian Seasoning
• Kosher Salt, to taste
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DIRECTIONS:
1. Pulse all ingredients for the Sundried Tomato Mayo in a food processor until smooth and combined. Set in a bowl and refrigerate until you're ready to assemble the sandwiches.

Hooray for Tuesdays! Today we’re noshing on Phil

Hooray for Tuesdays! Today we’re noshing on Philly Cheesesteak Tacos and couldn’t be more excited to share the recipe with you!
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BLOG —> https://sliceofjess.com/how-to-make-philly-cheesesteak-into-tacos/
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FOR THE TACOS:
• 1 tbsp. Olive Oil
• 1 small Yellow Onion, chopped
• 1 Green Bell Pepper, diced
• 8 oz. Mushrooms, chopped
• 1 lb. Ground Beef
• 4 oz. Cream Cheese, cut into cubes
• 1 lb. Monterey Jack Cheese, shredded
• 1 tsp. Milk (optional)
• 16 Flour Tortillas, street taco size
• 2 cups Shredded Romaine Lettuce
• ½ Tomato, chopped
• 1 oz. Queso Cheese, crumbled
• 2 tbsp. Chopped Cilantro
• 2 tbsp. Chopped Italian Parsley
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SUGGESTED SERVING:
• Tortilla Chips
• Salsa
• Horseradish Sour Cream
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DIRECTIONS:
1. Sauté the yellow onion, bell peppers and onions over medium heat in olive oil until softened. Pour into a strainer in the sink and allow to drain for a few minutes.
2. Meanwhile, brown the ground beef in the same sauté pan over medium heat. Drain, if necessary and return to the pan.
3. Add the sautéed vegetables back to the pan and mix together with the ground beef, cream cheese, ¼ cup shredded Monterey Jack and the milk. Mix until the cheeses have melted and a sauce has formed.
4. Preheat oven to 400F. Divide the flour tortillas among two baking sheets lined with parchment paper. Add a handful of cheese on top of each tortilla and place some of the ground beef mixture on one side of each tortilla on top of the cheese.
5. Bake for 5 minutes. Remove the tacos from the oven and fold each in half, pressing down lightly with a spatula to ensure the tacos stay folded.
6. Return the tacos to the oven and bake for an additional 5 minutes, or until browned and crispy.
7. Allow the tacos to cool slightly, then serve with desired toppings and serve immediately.

Ending the workweek with a gloriously cheesy meatb

Ending the workweek with a gloriously cheesy meatball sub is never a bad idea.
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BLOG —> https://sliceofjess.com/super-cheesy-meatball-sandwich/
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FOR THE TOMATO SAUCE:
• ½ Yellow Onion, minced
• 2 Garlic Cloves, minced
• 2 tbsp. Olive Oil
• 1 tbsp. Salted Butter
• 14 oz. Crushed Tomatoes
• ½ tbsp. Sugar
• 1 tsp. Italian Seasoning
• 1 tsp. Red Pepper Flakes
• Salt + Pepper, to taste
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FOR THE SANDWICH:
• 3 Baguette Rolls, cut in half
• 12 oz. Fresh Mozzarella, melted
• 6 tbsp. Pesto
• 24 Meatballs, simmered in the tomato sauce
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DIRECTIONS:
1. Add yellow onion, garlic, olive oil and salted butter to a sauté pan. Cook over medium-high heat for 3 - 4 minutes, or until softened. Add the crushed tomatoes, sugar, Italian seasoning, red pepper flakes, salt and pepper to taste. Adjust to your own preference, if needed.
2. Add meatballs to the sauce. Cover, and allow to simmer for a minimum of 10 minutes in the sauce.
3. Cut the baguettes in half and divide the fresh mozzarella evenly between the three. Toast until the cheese has melted.
4. Place each toasted bread with cheese on a plate, slather each with pesto and top with warmed meatballs and sauce. Sprinkle with grated parmesan and serve immediately.

Taco Tuesday or Taquito Tuesday? I’m honestly on

Taco Tuesday or Taquito Tuesday? I’m honestly on board for both 😍 In case you wanna mix up your dinner plans, here’s the recipe for my Buffalo meatball gems.
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BLOG —> https://sliceofjess.com/buffalo-meatball-taquitos-recipe/
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FOR THE TAQUITOS:
• 16 Original Simek Beef Meatballs
• ½ cup Buffalo Sauce
• ¼ cup Blue Cheese Crumbles
• 4oz. Shredded Pepper Jack Cheese
• 8 Soft Taco Size Flour Tortillas
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FOR GARNISH:
• Drizzle of Sour Cream
• Chopped Chives
• Fresh Cilantro
• Serrano Pepper Slices
• Guacamole
• Pico de Gallo
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DIRECTIONS:
1. Microwave the meatballs according to package directions. Once cooked, allow them to cool slightly before chopping them into smaller pieces.
2. Preheat the oven to 400F. While you wait for the oven to come to temperature, shred the Pepper Jack cheese and mix it with the meatballs, blue cheese crumbles and buffalo sauce in a large bowl.
3. Warm the tortillas until they're pliable. You can do this in the oven on a parchment-lined baking sheet or wrapped with paper towels in the microwave.
4. Fill each tortilla with the meatball filling and roll into a taquito shape. Be careful not to overfill.
5. Spray a parchment-lined baking sheet with cooking spray, then place the taquitos seam side down in a row. Spray the top of the taquitos with a spritz of cooking spray and pop them into the oven.
6. Bake for 18 - 20 minutes, or until your desired golden-brown color. Top with suggested garnishments and serve immediately.

Breakfast, brunch or anytime of day, these Grated

Breakfast, brunch or anytime of day, these Grated Egg Biscuits are sooo grand! Give ‘em a try… I promise your tastebuds will swoon. Happy Monday!
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BLOG —> https://sliceofjess.com/protein-packed-grated-egg-biscuits/
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INGREDIENTS:
• 1 Biscuit, warmed and split in half
• ½ Avocado, smashed
• Sprinkle of Kosher Salt
• ¼ cup Cottage Cheese
• 1 Hard Boiled Egg, grated
• Buffalo Hot Sauce, as desired
• 1 tsp. Chopped Chives
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DIRECTIONS:
1. Split the warmed biscuit in half and set it on a plate.
2. Add the smashed avocado to both sides of the biscuit. Then sprinkle each with a small amount of salt, to taste.
3. Scoop out the cottage cheese and smear it on one of the halves.
4. Using a microplane or small grater, grate the egg evenly on top of both biscuits. You can alternatively chop the egg, if desired.
5. Sprinkle both biscuits with buffalo hot sauce and chives. Enjoy immediately.

Need an easy chili recipe for the weekend? Enjoy t

Need an easy chili recipe for the weekend? Enjoy this on its own, scooped onto burgers or ladled over hot dogs that are tucked inside their bun!
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BLOG —> https://sliceofjess.com/classic-homemade-chili-the-kind-grandma-used-to-make/
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INGREDIENTS:
• 1 lb. Ground Beef
• 1 Small Sweet White Onion, chopped
• 1 Green Bell Pepper, chopped
• 2 cloves Garlic, minced
• 2 16 oz. cans BUSH’S® Kidney Beans in Mild Chili Sauce
• 14.5 ounce can Diced Tomatoes with Green Chiles
• 8 ounce can Tomato Sauce
• 6 ounce can Tomato Paste
• 3 Chipotles in adobo, chopped (optional)
• 1 cup Beef Broth
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DIRECTIONS:
1. Sauté the ground beef over medium-high heat with the onion and bell pepper. Once browned, drain if necessary, and add minced garlic. Continue to sauté until fragrant, about 1 - 2 minutes.
2. Add remaining ingredients and bring to a simmer.
3. Simmer for about 10 minutes, to let the flavors mingle, and serve immediately with your favorite toppings.

Is there anything more comforting than a midweek m

Is there anything more comforting than a midweek meatloaf sandwich? Gimme!
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BLOG —> https://sliceofjess.com/simply-the-best-meatloaf-sandwiches-from-leftovers/
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INGREDIENTS:
• 4 Slices of Sourdough Bread
• ½ cup Homemade Meatloaf Sauce
• ¼ cup Chopped Gardenia
• ¾ lb. Leftover Meatloaf
• ½ cup Leftover Mashed Potatoes
• 1 cup Caesar Salad
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DIRECTIONS:
1. Warm the leftover meatloaf and mashed potatoes. This can be done in the microwave, air fryer, oven or whatever method you chose.
2. Whisk together the meatloaf sauce in a small bowl (recipe is linked within this post). Next, mix together the Caesar salad in a large bowl. Set both aside.
3. Toast the sourdough bread to your desired crispiness.
4. Slather each interior side of the toasted bread with meatloaf sauce. Then pile on the warmed meatloaf, a slather of mashed potatoes and top with Caesar salad. Place the other toasted slice of bread on top and enjoy!

Super easy to make and jam-packed with flavor, thi

Super easy to make and jam-packed with flavor, this 30-Minute Thai Chicken Pizza will effortlessly become a family favorite.
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BLOG —> https://sliceofjess.com/30-minute-thai-chicken-pizza/
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INGREDIENTS:
• 4 Garlic Naan Breads
• 1 lb. Chicken Breast Tenderloins
• 2 cups Shredded Mozzarella Cheese
• 2 cups Thai Peanut Sauce, separated
• ¼ Red Onion, thinly sliced
• ½ cup Shredded Carrots
• Cilantro, as needed for garnish
.
DIRECTIONS:
1. Cover chicken with 1 cup of peanut sauce. Allow to marinate for 10 minutes.
2. Preheat oven to 400 degrees.
3. Once chicken is marinated, grill over medium-high heat for 5 minutes per side (or until internal temperature is 165F).
4. Allow the chicken to cool slightly and then cut into bite sized pieces.
5. To assemble pizza: top each naan bread with ¼ cup mozzarella cheese, ¼ of the chicken, a handful of slices onions, and a handful of shredded carrots.
6. Bake for 10-12 minutes, or until cheese is bubbly.
7. Drizzle each pizza with ¼ cup peanut sauce and garnish with fresh cilantro.

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