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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

Cozy and Comforting Chicken Shepherd’s Pie November 20, 2024
Twice-Baked Jam-Packed Cheesy Potato Casserole November 18, 2024
Super Easy and Delicious Coconut Jasmine Rice November 11, 2024
Cuñapes: A Nod To My Mom’s Bolivian Cheese Bread November 4, 2024
French Onion Chicken Stuffed Pasta Shells October 30, 2024

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sliceofjess

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

All I have to say is… whew! This is such a tasty

All I have to say is… whew! This is such a tasty meal.
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BLOG —> https://sliceofjess.com/cozy-and-comforting-chicken-shepherds-pie/
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INGREDIENTS:
1 tbsp. Olive Oil
½ Yellow Onion, chopped (about ¾ cup)
2 Carrots, chopped small
2 Celery Stalks, chopped small
1 lb. Ground Chicken
⅓ cup Frozen Peas
3 Garlic Cloves, minced
2 tbsp. Tomato Paste
⅓ cup Red Wine
¼ cup Chicken Stock
1 tsp. Worcestershire (2 shakes)
½ tsp. Dry English Mustard
1 tsp. Stone Ground Mustard
½ tsp. Onion Powder
½ tsp. Paprika
1 tsp. Dried Thyme
1 - 2 tsp. Salt, to taste
½ tsp. Ground Black Pepper, to taste
5 cups Prepared Mashed Potatoes
Italian Parsley, chopped for garnish
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DIRECTIONS:
1. Warm olive oil in a large skillet, add yellow onion, carrots, and celery. Sauté until softened, about 5 minutes.
2. Add the ground chicken and continue to sauté for an additional 5 - 10 minutes. Then add the frozen peas, garlic, and tomato paste to the skillet. Mix and cook for an additional 2 - 3 minutes, or until the garlic is fragrant.
3. Deglaze with red wine, chicken stock, Worcestershire, and season with dry English mustard, stone ground mustard, onion powder, paprika, dried time, salt, and black pepper. Simmer for 10 minutes to slightly thicken.
4. Preheat the oven to 400F. Pour the meat and vegetable mixture in an even layer into large baking dish and cover with mashed potatoes. Create a striped design on top of the mashed potatoes by using the back of a fork. Bake for 25 minutes and serve with a sprinkle of Italian parsley.

Need a side dish you can make a couple days in adv

Need a side dish you can make a couple days in advance this holiday season? We’ve got you covered with this Twice Baked Cheesy Potato Casserole. Head on over to your local @earthfare to grab all the ingredients that you love on baked taters, prep, bake (or wait to bake), and enjoy! Happy holidays, friends!
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BLOG —> https://sliceofjess.com/twice-baked-jam-packed-cheesy-potato-casserole/
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INGREDIENTS:
4 Russet Potatoes, scrubbed and dried (about 3 - 4 lbs)
2 tbsp. Olive Oil + Sprinkle of Salt
4 tbsp. Unsalted Butter
4 oz. Cream Cheese
1 cup Sour Cream
½ cup Heavy Cream
½ tsp. Garlic Powder
1 tsp. Seasoned Salt
8 oz. Sharp Cheddar, shredded (2 cups)
1 Small Bunch Chives, thinly sliced (about ¼ cup)
1 lb. Bacon, cooked and crumbled
Fresh Italian Parsley, for garnish
Freshly Cracked Black Pepper, optional to taste
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DIRECTIONS:
1. Preheat the oven to 400F with the rack in the middle.
2. Place the potatoes on a baking sheet, massage each with olive oil and then sprinkle each with a little salt. Bake for 1 hour and 15 minutes, or until the potatoes can easily be pierced with a knife.
3. Meanwhile, cook the bacon, crumble, and set aside. Also set out the butter and cream cheese to soften to room temperature while the potatoes bake.
4. Remove the potatoes from the oven and set on a cutting board. When they are cool enough to handle, cut the potatoes into 1-inch chunks, leaving the skin on. Transfer to a bowl with butter, cream cheese, sour cream, heavy cream, garlic powder, seasoned salt, 1.5 cups of cheddar, chives, and most of the bacon (saving a little to sprinkle on top). Mix everything together until well combined. If mixture is too thick, add a splash of milk or more heavy cream.
5. Transfer everything to a large baking dish. Sprinkle with remaining bacon and cheese. Bake in 400F oven, uncovered, until heated through. About 25 minutes. When you’re ready to serve, sprinkle with Italian parsley and optional black pepper.

I absolutely heart making soups from scratch. Ther

I absolutely heart making soups from scratch. There’s something particularly special about gathering ingredients in my kitchen and making something so cozy and delish. What soup should I make next?
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BLOG —> https://sliceofjess.com/super-comforting-potato-and-leek-soup/
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INGREDIENTS:
3 tbsp. Unsalted Butter
4 Large Leeks, washed and chopped
1 Yellow Onion, sliced
5 Garlic Cloves, minced
1 tbsp. All-Purpose Flour
2 lbs. Yukon Gold Potatoes, peeled & cut into 1-inch chunks
6 cups Chicken Broth
2 Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Salt
¼ tsp. Pepper
1 cup Heavy Cream
Fresh Chives and/or Italian Parsley, chopped
Cooked Bacon, crumbled
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DIRECTIONS:
1. Cut and wash the leeks to remove all the sand (see note above, if needed). Slice them into smaller chunks after being washed, then chop the onion, mince the garlic and set aside.
2. Melt butter in a large stockpot over medium-high heat. Add the leeks and onion, then sauté until softened. Add flour, garlic, and sauté until fragrant, about 1 minute.
3. Place the potatoes in the pot and cover with chicken broth. Add bay leaves, thyme, salt, and pepper. Simmer until the potatoes are softened, about 20 minutes.
4. Once the potatoes have cooked, pour in the heavy cream. Using an immersion blender, blend the soup until smooth. Taste, and add more salt & pepper if needed.
5. Serve immediately with a sprinkle of chives (or Italian parsley) and chopped bacon crumbles.

Need an easy and delicious side dish for dinner to

Need an easy and delicious side dish for dinner tonight? This coconut jasmine rice is so versatile; we often enjoy it as a base for a bowl of chicken curry, pair it with fusion enchiladas, or on its own with a protein on the side. Trust me, it’s soooo good and will please the masses.
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BLOG —> https://sliceofjess.com/super-easy-and-delicious-coconut-jasmine-rice/
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INGREDIENTS:
2 cups Jasmine Rice, rinsed and drained
1 can Coconut Milk (400 ml)
1.5 cups Water
1 tsp. Salt
1 tsp. Granulated Sugar
1 tbsp. Freshly Chopped Cilantro
2 Green Onions, sliced
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DIRECTIONS:
1. Add rice to a large stockpot with coconut milk, water, salt, and sugar.
2. Mix together and bring to a boil. Once boiling, turn the heat down to low, cover, and cook for 20 minutes. Uncover, and cook for an additional 5 minutes.
3. Set aside, and fluff before you’re ready to serve. Garnish with cilantro and green onions.

Did someone say Friendsgiving? “I’m always the

Did someone say Friendsgiving? “I’m always the hostess” - Monica Geller.
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BLOG —> https://sliceofjess.com/bite-sized-antipasti-board-flatbread/
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SAVORY & SWEET PROSCIUTTO:
6 Mini Flatbreads
12 Arugula Leaves
6 Slices of Prosciutto
18 Mozzarella Pearls
6 Small Toothpicks
Drizzle each with Hot Honey (or regular)
¼ cup Crushed Pistachios
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CAPRESE:
6 Mini Flatbreads
2 Campari Tomatoes, sliced 3-Ways
1 Burrata Ball, sliced into 6
6 Fresh Basil Leaves
Drizzle each with Aged Balsamic Glaze
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FESTIVE SOPRESSATA:
6 Mini Flatbreads
¼ cup Cranberry Jelly
6 Sopressata Slices
3 tbsp. Garlic and Herb Goat Cheese
6 Gerkins or Dill Pickle Slices
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DIRECTIONS:
1. SAVORY & SWEET PORSCIUTTO: Layer each flatbread in the order listed above. The mozzarella pearls are slid onto the toothpicks. See photos. Repeat until all flatbreads are assembled. Add as much (or as little) of the hot honey as you prefer, then sprinkle the entire platter with pistachios.
2. CAPRESE: Layer each flatbread in the order listed above.
3. FESTIVE SOPRESSATA: Layer each flatbread in the order listed above. Note: I like to fold the Sopressata in 4ths and add the ½ tablespoon of goat cheese into the middle.

Today feels like a good day for my lazy enchiladas

Today feels like a good day for my lazy enchiladas. Don’t forget the chips and salsa!
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BLOG —> https://sliceofjess.com/cheesy-beef-and-red-sauce-mexican-lasagna-recipe/
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FOR THE MEXICAN LASAGNA:
Cooking Spray, as needed
1 lb. Ground Beef
1 oz. Taco Seasoning
1 Small Yellow Onion, diced
7oz. Can Mild Diced Green Chilies
28 oz. Red Enchilada Sauce
15 (6 inch) Corn Tortillas, cut into 4ths
8 oz. Monterey Jack Cheese, shredded
8 oz. Colby Jack Cheese, shredded
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SUGGESTED TOPPINGS:
½ cup Diced Tomatoes
3 tbsp. Chopped Cilantro
2 Scallions, sliced
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DIRECTIONS:
1. Preheat the oven to 350F and coat a 9x13 casserole dish with non-stick cooking spray.
2. Break up the ground beef in a large skillet with taco seasoning and yellow onion over medium heat. Cook until the meat is browned and onions have softened. Drain, if necessary.
3. Add the diced green chilies and continue to cook for 2 minutes to warm the chilies up.
4. Pour about a half cup of the enchilada sauce into the prepared casserole dish. Spread evenly if necessary.
5. Layer ⅓ of the cut up tortillas, overlapping slightly to cover the bottom of the casserole dish. Then layer with ½ of the ground beef, ⅓ of the shredded cheeses, and ½ of leftover enchilada sauce. Continue to layer ⅓ tortillas, the rest of the ground beef, and ⅓ shredded cheeses. The last layer will be the remaining tortillas, the rest of the enchilada sauce, then the rest of cheese on top.
6. Spray one side of the aluminum foil with cooking spray and cover the casserole dish with the sprayed-side-down. This will help the cheese not stick to the foil while baking.
7. Bake for 30 - 40 minutes, or until casserole is warmed through and the cheese has melted.
8. Uncover the foil and crank the oven to 400F. Continue to bake for 10 minutes, or until golden.
9. Allow the casserole to rest at room temperature for 10 minutes before slicing. Garnish with suggested toppings or others that I listed within the blog post.

My 😺 sous chef knows good food… and he highly

My 😺 sous chef knows good food… and he highly recommends these. One of my most favorite things to nosh on.
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RECIPE BLOG —> https://sliceofjess.com/cunapes-a-nod-to-my-moms-bolivian-cheese-bread/
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INGREDIENTS:
2.5 cups Tapioca Starch / Flour
3 cups Shredded Mozzarella
1 cup Crumbled Cojita Cheese
1 tsp. Baking Powder
1 tsp. Salt
1 stick of Butter, melted and cooled
2 Eggs
½ cup Milk
¼ cup Water*
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DIRECTIONS:
1. Mix together the tapioca flour, mozzarella, cojita, baking powder, and salt in a large bowl.
2. Whisk the eggs together. Add to the bowl with milk and water. Mix together until a dough forms. Add more water, 1 tablespoon at a time, if needed.
3. Roll the dough into 30 balls and place them on a sheet pan. Try to keep them roughly the same size. Place them in the refrigerater for at least 30 minutes.
4. Preheat oven to 400F. Bake for 10 - 15 minutes, or until brown specks form on top (that’s the cheese!). Enjoy immediately; careful, they’ll be hot!

When it comes to comfort foods, pasta usually pops

When it comes to comfort foods, pasta usually pops up at the top of the list. Cozy, cheesy, warm-up-your-belly kind of bliss. Ya know? This one here is a nod to one of my fav soups, French Onion, which is stuffed into shells with tender @smfchicken, a trifecta of cheese, and baked until perfectly golden.
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BLOG —> https://sliceofjess.com/french-onion-chicken-stuffed-pasta-shells/
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Here’s everything you’ll need:
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SHREDDED CHICKEN:
1.25 lbs. Boneless, Skinless Chicken Breasts
2 tsp. Granulated Garlic
2 tsp. Onion Powder
2 tsp. Chicken Boullion
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FOR THE STUFFED PASTA SHELLS:
½ Stick Unsalted Butter
3 Large Sweet Onions, thinly sliced
½ tsp. Italian Seasoning
½ tsp. Salt
¼ tsp. Black Pepper
3 Garlic Cloves, minced
16 oz. Jumbo Pasta Shells
16 oz. Ricotta
1 Egg
4 oz. Swiss Cheese, shredded
¼ cup Grated Parmesan
1 tbsp. Unsalted Butter
2 tbsp. All-Purpose Flour
3 cups Chicken Stock
1 tbsp. Dry Sherry Vinegar
¾ cup Heavy Cream
½ cup Italian Breadcrumbs
1.5 cup Shredded Mozzarella Cheese
Fresh Italian Parsley, for garnish
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Directions can be found by clicking my bio or visiting my website. Cheers to cozy fall goodness!🍁

My Grandma June’s Bierocks are the most popular

My Grandma June’s Bierocks are the most popular recipe on my website (and #1 when searched on google) for good reason. Give ‘em a try. I promise you’ll be hooked at first bite.
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BLOG —> https://sliceofjess.com/my-grandmas-super-easy-recipe-for-bierocks/
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INGREDIENTS:
1 lb. Ground Beef
1 Yellow Onion, thinly sliced
2 Garlic Cloves, minced
1 tsp. Smoked Paprika
½ tsp. Cayenne Pepper
1 tsp. Cumin
6 oz. Gruyère, shredded
16 oz. Bavarian Sauerkraut
2 cans Grands Southern Homestyle Buttermilk Biscuits
All Purpose Flour, as needed
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DIRECTIONS:
1. Sauté ground beef with sliced onion, minced garlic, smoked paprika, cayenne and cumin until browned and crumbly. About 10 minutes. Drain the excess fat and allow the meat to cool in the strainer for a few minutes. Meanwhile, preheat the oven to 350F, shred the Gruyère and drain the sauerkraut.
2. Gently mix together the ground beef mixture, shredded cheese and sauerkraut in a large bowl.
3. Roll out each biscuit flat on a floured surface. Place 3 - 4 tablespoons of the filling in the center of each biscuit and fold up the sides like a steam bun to seal.
4. Place uncooked bierocks, seam side down, split among two parchment-lined baking sheets. Bake for 17 - 19 minutes, or until golden. Allow the bierocks to cool on a wired baking rack for 2 - 3 minutes before consuming. Enjoy!

This here is one of my go-to meals that I often ma

This here is one of my go-to meals that I often make with leftover produce I have on hand. It’s super easy, super filling, and super delish. Please don’t @ me because I’ll be first to admit it’s not a traditional curry, but trust me… this is fabulous and you need to give it a try.
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BLOG —> https://sliceofjess.com/veggie-packed-red-lentil-curry-with-chicken/
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INGREDIENTS:
2 tbsp. Olive Oil
½ Red Onion, chopped
2 - 3 Carrots, chopped small
1 Red Bell Pepper, chopped small
1 Jalapeno, minced
4 Garlic Cloves, minced
1 tbsp. Ginger Puree
2 tbsp. Curry Powder
1 tbsp. Ajika Seasoning
2 tsp. Cumin
1 tsp. Turmeric
1 tsp. Salt
1.5 lbs. Chicken Breast, chopped into bite-size pieces
32 ounces Chicken Stock
1 cup Dried Red Lentils, rinsed
1.5 cups Frozen Spinach
1.5 cups Plain Greek Yogurt
Italian Parsley or Cilantro, for garnish
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DIRECTIONS:
1. Warm oil in a large dutch oven over medium-high heat. Add the onion, carrots, red bell pepper, and jalapeño. Sauté until slightly softened, then add the garlic and continue to sauté for 1 more minute.
2. Add the ginger puree along with all the seasonings and chicken. Continue to sauté for another 5 minutes (or until chicken is mostly cooked through) and then add the chicken stock. Bring to a boil and pour in the rinsed red lentils and frozen spinach.
3. Bring to a simmer and cook for 8 minutes. The liquid should reduce by about half.
4. Remove from heat. To prevent the yogurt from curdling, add about ¾ cup of the hot curry to the yogurt in a large bowl, whisking together. This is called tempering. Once tempered, pour the yogurt mixture into the pot and stir everything together until creamy.
5. Serve immediately over rice and/or desired dipping vessels. Enjoy!

This post is sponsored by Jus-Rol #ad. These mini

This post is sponsored by Jus-Rol #ad. These mini pigs in a blanket are a true crowd-pleaser. Perfect for your next game day gathering, cookout with friends, and holiday parties. Go ahead and grab @jus_rol_northamerica crescents in your local grocer’s refrigerated dairy section. They’re super easy to use and even come with their own parchment paper to bake on! Let’s get this party started.
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BLOG: https://sliceofjess.com/reuben-style-mini-pigs-in-a-blanket
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Comment YUM and I’ll DM you 50% off Jus-Rol Crescents!
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INGREDIENTS:
1 Package Jus-Rol Crescents
⅓ lb. Corned Beef, shaved thin
⅓ cup Shredded Swiss Cheese
16 Little Smokies
2 tbsp. Spicy Brown Mustard
⅓ cup Sauerkraut, drained
2 tbsp. Melted Butter
1 - 2 tbsp. Caraway Seeds
1000 Island or Russian Dressing, for serving
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DIRECTIONS:
1. Preheat oven to 375F. Unroll the crescent dough and cut each triangle in half lengthwise. Set aside.
2. Sprinkle each slice of corned beef with a pinch of Swiss cheese and top with one little smokie. Wrap the corned beef around the cheese and little smokie, forming a roll shape. Repeat until you have wrapped all 16 little smokies.
3. Grab a crescent triangle and brush one side with spicy brown mustard and top with 1 tsp. Sauerkraut.
4. Place one corned beef wrapped little smokie towards the thicker end of the crescent triangle and then roll into a crescent roll shape. Repeat this process until all 16 have been wrapped.
5. Transfer these to the parchment paper included in the packaging on top of a large baking sheet. Brush each one with melted butter, then sprinkle with caraway seeds. Bake until golden, about 18 - 20 minutes.
6. Serve warm with 1000 Island or Russian Dressing.

This post is sponsored by Jus-Rol #ad. It’s appe

This post is sponsored by Jus-Rol #ad. It’s appetizer season! We’ve got you covered with these easy, tasty, completely addicting little gems. Make sure to check out my next post for our how-to reel with @jus_rol_northamerica!
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BLOG: https://sliceofjess.com/reuben-style-mini-pigs-in-a-blanket
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Comment YUM and I’ll DM you 50% off Jus-Rol Crescents!
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INGREDIENTS:
1 Package Jus-Rol Crescents
⅓ lb. Corned Beef, shaved thin
⅓ cup Shredded Swiss Cheese
16 Little Smokies
2 tbsp. Spicy Brown Mustard
⅓ cup Sauerkraut, drained
2 tbsp. Melted Butter
1 - 2 tbsp. Caraway Seeds
1000 Island or Russian Dressing, for serving
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DIRECTIONS:
1. Preheat oven to 375F. Unroll the crescent dough and cut each triangle in half lengthwise. Set aside.
2. Sprinkle each slice of corned beef with a pinch of Swiss cheese and top with one little smokie. Wrap the corned beef around the cheese and little smokie, forming a roll shape. Repeat until you have wrapped all 16 little smokies.
3. Grab a crescent triangle and brush one side with spicy brown mustard and top with 1 tsp. Sauerkraut.
4. Place one corned beef wrapped little smokie towards the thicker end of the crescent triangle and then roll into a crescent roll shape. Repeat this process until all 16 have been wrapped.
5. Transfer these to the parchment paper included in the packaging on top of a large baking sheet. Brush each one with melted butter, then sprinkle with caraway seeds. Bake until golden, about 18 - 20 minutes.
6. Serve warm with 1000 Island or Russian Dressing.

Give your next batch of lasagna a fall-inspired tw

Give your next batch of lasagna a fall-inspired twist by making pumpkin béchamel from scratch. I grabbed some of my favorite ingredients earlier this week from my local @earthfare to get this season’s festivities started. Serve at your next dinner party or even as a side dish for Thanksgiving!
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BLOG —> https://sliceofjess.com/sausage-and-homemade-bechamel-pumpkin-lasagna/
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Here’s what you’ll need:
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RICOTTA MIX:
12 oz. Ricotta Cheese
1 Egg
½ Grated Parmesan Cheese
2 tsp. Italian Seasoning
¼ tsp. Salt
¼ tsp. Pepper
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CHEESES:
8 oz. Sliced Provolone
16 oz. Low Moisture Mozzarella, grated
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PUMPKIN BÉCHAMEL:
4 tbsp. Butter
4 tbsp. Flour
4 cups Whole Milk
15 oz. Pumpkin Puree
¼ tsp. Nutmeg
½ tsp. Salt + ½ tsp. Black Pepper
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LASAGNA FILLING:
24 oz. Italian Sausage
1 Yellow Onion, chopped
2 Garlic Cloves, minced
16 oz. No Boil Lasagna Noodles
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GARNISH:
Parmesan
Italian Parsley
Red Pepper Flakes, optional
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🎃: Directions can be found on my blog. Click the link in my bio or comment “pumpkins please!” and I’ll DM them to you. Cheers to fall + cozy recipes!

Apple season is officially here! What are you maki

Apple season is officially here! What are you making for lunch this week? 🍎🍏
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BLOG —> https://sliceofjess.com/healthy-chicken-salad-recipe-with-apples/
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FOR THE CHICKEN SALAD:
1 cup Pecans, chopped
1 Rotisserie Chicken, shredded (about 4 cups)
1 SnapDragon Apple, cored and chopped
4 Celery Ribs, diced
¼ Red Onion
½ cup Crumbled Feta Cheese
½ tsp. Salt
½ tsp. Ground Black Pepper
¼ cup Italian Parsley, chopped
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FOR THE DRESSING:
½ cup 2% Plain Greek Yogurt
½ cup Mayonnaise
1 tbsp. Dijon Mustard
¼ cup Apple Cider Vinegar
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TO MAKE SANDWICHES:
Baguette or Rolls
Sliced Cucumbers
Sliced Tomatoes
Green Leaf Lettuce
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DIRECTIONS:
1. Toast the pecans in a dry skillet until slightly more golden and fragrant. About 3 minutes.
2. Dice the apples, veggies, and shred the chicken. Then mix all ingredients for the chicken salad together in a large bowl.
3. Whisk all ingredients together for the dressing and pour over the chicken salad. Toss together to coat.
4. To make sandwiches, simply serve on your favorite bread and top with sliced cucumbers, sliced tomatoes, and some green leaf lettuce.

We all love sandwiches, and here is one we’re cu

We all love sandwiches, and here is one we’re currently obsessed with.
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BLOG —> https://sliceofjess.com/crispy-cheesy-salami-sandwich-with-banh-mi-ish-pickled-veggies/
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PICKLED VEGGIES:
⅓ cup Rice Vinegar
½ cup Water
1 tbsp. Granulated Sugar
1 tsp. Kosher Salt
½ cup thinly sliced English Cucumber
¼ cup thinly sliced Carrot
¼ cup thinly sliced Red Onion
1 thinly sliced Garlic Clove
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TO ASSEMBLE THE TOASTY SANDWICH:
2 Slices of Sourdough Bread
1 tbsp. Olive Oil
1 tbsp. Crushed Calabrian Peppers
1 tbsp. Mayonnaise
3 Slices White American Cheese
¼ cup Shredded Mozzarella
15 Peppered Salami Slices
2 Hot Chili Peppers, sliced (I used @mezzetta)
¼ cup Cilantro
¼ cup Freshly Grated Parmigiano Reggiano
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DIRECTIONS:
1. Bring rice vinegar and water to a boil. Turn off heat and whisk in the sugar and kosher salt. Pour over sealable container filled with the cucumber, carrot, red onion, and garlic. Seal, and place in the refrigerator for 10 - 15 minutes.
2. Slice the sourdough and drizzle a skillet over medium-high heat with a little olive oil.
3. Mix the Calabrian peppers and mayonnaise together and slather the interior sides of the bread. Add one slice, mayo side up, to the skillet. Top with both cheeses, then place the second slice of sourdough on top, mayo side down.
4. Once the bread has become golden on the bottom, drizzle the top with a little more olive oil and carefully flip the sandwich over. Continue to sear, about 2 minuets, or until the other side has become golden.
5. Open up the sandwich and add the salami, desired amount of pickled vegetables, hot chili peppers, cilantro, and grated parmigiano reggiano. Fold back together, cut in half, and enjoy!

While living in “the city by the bay”, one of

While living in “the city by the bay”, one of our favorite outings was attending @offthegridsf to nosh on @senorsisig. While they’re a fusion of Filipino and Mexican fare… I thought, I bet Thai and Mexican would be good too! Wowza… this turned out so grand.
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BLOG —> https://sliceofjess.com/thai-mexican-fusion-lazy-chicken-enchilada-bake/
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SLOW COOKER CHICKEN:
1.5 lbs. Chicken Breasts
1 tbsp. Paprika
1 tsp. Salt
1 tsp. Black Pepper
1 tbsp. Chicken Boullion
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FOR THE ENCHILADAS:
1 Bottle Trader Joe’s Thai Red Curry
1 tbsp. Butter
1 Yellow Onion, sautéed and caramelized
28 oz. Enchilada Sauce
16 oz. Monterey Jack Cheese, shredded
1 cup Cojita Crumbles
15 (6 inch) Corn Tortillas, cut into 4ths
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TOPPINGS:
Greek Yogurt or Sour Cream
Fresh Avocado Slices
Chopped Cilantro
Shredded Cabbage
Fresh Jalapeño Slices or Thai Peppers
Fresh Lime Wedges
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🌶️: Directions for assembly are on my blog, click the link in my bio!

About last night ✨💜💖💙

About last night ✨💜💖💙

Need an idea for GIRL DINNER? I got you, boo. . BL

Need an idea for GIRL DINNER? I got you, boo.
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BLOG —> https://sliceofjess.com/tuscan-butter-bean-skillet-with-crusty-bread-dippers/
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SAUCY TUSCAN BEANS:
2 tbsp. Butter
½ Yellow Onion, chopped
¼ cup Sun-dried Tomatoes, drained and chopped
4 Garlic Cloves, roughly chopped
3 cups Fresh Kale, de-stemmed and chopped
16 oz. can Butter Beans, drained and rinsed
¾ cup Tomato Sauce
2 tbsp. Basil Pesto
1 tbsp. Italian Seasoning
¼ cup Heavy Cream
½ Lemon, juiced
¼ cup Grated Parmesan
Salt + Black Pepper, to taste
2 tbsp. Chopped Italian Parsley
Red Pepper Flakes, optional
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CRUSTY BREAD DIPPERS:
1 Loaf Crusty Bread (ciabatta, sourdough, or French baguette), torn into bite-sized pieces
2 - 3 tbsp. Olive Oil
Salt + Pepper, to taste
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DIRECTIONS:
1. Preheat the oven to 400F. Tear apart the crusty bread into bite-sized portions and then place in an even layer on a baking sheet. Drizzle with olive oil and season with salt + pepper. Bake for 8 - 10 minutes, or until the tops of the bread are starting to get golden. Remove from the oven and set aside.
2. While the bread crisps up, melt the butter in a large skillet over medium-high heat. Sauté the onion until softened, about 5 minutes. Then add the sun-dried tomatoes, garlic, and kale. Continue to sauté for another 2 - 3 minutes, or until the garlic is fragrant and the kale has started to wither.
3. Pour in the butter beans, tomato sauce, basil pesto, and Italian seasoning and bring to a simmer.
4. Mix in the heavy cream, lemon juice, grated parmesan, and turn off the heat. Season with salt and pepper, taste, and add more if needed. Serve immediately sprinkled with chopped parsley, optional red pepper flakes, and crusty bread pieces on the side for dipping.

Indulge in the goodness of one of your favorite co

Indulge in the goodness of one of your favorite comfort foods, but in soup form! White Lasagna Soup with @smfchicken is unbelievably delicious. Trust me. Your entire family is going to love it.
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BLOG —> https://sliceofjess.com/cheesy-white-lasagna-soup-with-chicken/
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FOR THE BASE SOUP:
8 Lasagna Noodles, broken into pieces
2 tbsp. Salted Butter
1 Yellow Onion, chopped
8 oz. Baby Bella Mushrooms, chopped
3 - 4 Garlic Cloves, minced
¼ cup Sun-Dried Tomatoes, chopped
2 cups De-Stemmed Kale, chopped
1 lb. Chicken Breast, diced small
2 tsp. Italian Seasoning
1 tsp. Salt
½ tsp. Black Pepper
8 cups Chicken Stock
1 cup Heavy Cream
8 oz. Jarlsberg, grated
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RECCOMENDED GARNISHES:
Ricotta Cheese
Grated Parmesan
Fresh Italian Parsley
Red Pepper Flakes
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DIRECTIONS:
1. Bring a large pot of water to a boil. Add a generous amount of salt and cook the lasagna noodles according to the packaged directions for al dente. Drain and set aside.
2. Melt the butter in a large stockpot over medium-high heat. Add the yellow onion, sauté for 3 minutes, and then add the mushrooms. Continue to sauté for 5 - 10 minutes, or until softened.
3. Mix-in the garlic, sun-dried tomatoes, and kale. Sauté until the kale has withered, about 2 minutes. Next add the chicken breast, Italian seasoning, salt, pepper, and chicken stock. Bring to a low boil.
4. Simmer / low boil for 15 minutes, making sure the chicken pieces have fully cooked in the stock.
5. Pour in the heavy cream and half of the Jarlsberg. Mix together until combined and the cheese has melted.
6. If serving the entire batch, add all the lasagna noodles and mix together. Serve immediately with a sprinkle of Jarlsberg on top and recommended garnishes. If saving some soup for a later time, add individual portions of the lasagna noodles to each bowl and pour over the soup. Save remaining noodles for leftovers.

#mysmfchicken #sponsored

Friday nights are made for some form of pizza, am

Friday nights are made for some form of pizza, am I right? 🍕
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BLOG —> https://sliceofjess.com/gimme-the-meats-italian-stuffed-stromboli-pizza/
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WHAT YOU’LL NEED:
• 14 oz. Raw Pizza Dough
• 3 tbsp. Butter
• 2 cloves Garlic, minced
• 15 slices Salami
• 24 slices Pepperoni
• 9 Cuts Thinly Sliced Ham
• 8 oz. Mozzarella Cheese, shredded
• 1 Egg, beaten
• ½ tsp. Garlic Powder
• 2 tbsp. Parmesan Cheese
• 2 tbsp. Fresh Parsley
• ½ cup Marinara, warmed
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DIRECTIONS:
1. Preheat oven to 375F.
2. Shred cheese and separate into three equal-sized portions.
3. Roll pizza dough out into a rectangle onto a baking sheet lined with parchment paper.
4. In a small bowl combine 1 tablespoon melted butter and two cloves of minced garlic. Brush over the top of dough.
5. Sprinkle ⅓ cheese onto the dough, leaving a ½ inch ledge around the top and two sides. Layer with ham, ⅓ cheese, pepperoni, salami and remaining ⅓ cheese.
Beat the egg in a small bowl and brush the three exposed edges of the dough.
Starting with the long edge that does not have the egg wash, gently roll up the dough into the shape of a log. Make sure the Stromboli has the seam-side facing down and tuck the edges under to seal.
6. Combine 2 tablespoons of melted butter along with the garlic powder and parmesan cheese in a small bowl. Brush the exterior of the Stromboli, covering all three exposed sides.
7. Using a serrated knife, make shallow diagonal cuts along the top of the Stromboli, about every 2 inches.
8. Bake for 30 minutes and allow the Stromboli to cool for at least 5 minutes before slicing. Sprinkle with fresh parsley and serve with warm marinara.

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