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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

One Skillet Buffalo Chicken Chili Mac April 28, 2025
BLT Sandwich Recipe with Crispy Chicken and Lemon Caper Aioli April 26, 2025
A Nod To Neiman Marcus’ Waldorf Chicken Salad Recipe April 22, 2025
Our Ultimate Guide For Easter Recipes To Make At Home April 18, 2025
Hawaiian Macaroni Salad Recipe But With Orzo April 16, 2025

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

Today’s twist on this iconic sandwich combo is t

Today’s twist on this iconic sandwich combo is the perfect balance of savory, tangy, creamy, crunchy deliciousness. Seriously, you’ll be wanting to make this over and over again. We’ve upgraded this classic with @smfchicken strips, avocado, and lemon caper aioli. Totally addicting.
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BLOG —> https://sliceofjess.com/blt-sandwich-recipe-with-crispy-chicken-and-lemon-caper-aioli/
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TO ASSEMBLE THE SANDWICHES:
4 Springer Mountain Farms Chicken Strips
6 Slices of Bacon
2 Hoagie Rolls
6 Tomato Slices
1 Ripe Avocado, pitted and sliced
1 cup Arugula
LEMON-CAPER AIOLI
3/4 cup Mayonnaise
3 Garlic Cloves, minced
1 tbsp. Chopped Italian Parsley
1 tsp. Dijon Mustard
1 tbsp. Fresh Lemon Juice
1/4 tsp. Onion Powder
1 tbsp. Capers, chopped
1 tsp. White Pepper
Salt, if needed, see directions
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DIRECTIONS:
1. Whisk all ingredients for the lemon-caper aioli together in a large bowl. Taste, then add salt if needed. Place in the refrigerator until you’re ready to assemble the sandwiches.
2. Preheat the air fryer to 400F. Place frozen strips in the basket or tray and cook for 10 minutes, or until internal temperature has reached 165F.
3. While the chicken is air frying, cook the bacon in a large skillet over medium-high heat. Once browned and crispy, remove from the pan and drain on a paper-towel lined plate. Set aside.
4. To assemble the sandwiches: Split the hoagie rolls in half lengthwise and slather each side with the lemon-caper aioli. Pile high with 2 chicken strips, 3 slices of bacon, 3 tomato slices, 1/2 sliced avocado, and 1/2 cup of arugula. Repeat steps for second sandwich and enjoy immediately.

Craving tamales but don’t have time to make them

Craving tamales but don’t have time to make them? Enter this skillet masterpiece right here. Super easy to make, made and served from one skillet (so cleanup is a breeze), and everyone seriously loves them.
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BLOG —> https://sliceofjess.com/skillet-chicken-tamale-pie-with-cheesy-cornbread/
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📍FULL RECIPE PINNED IN COMMENTS📍

#tamalepie #tamalecasserole #chickentamales #tamales #tamale #mexicanfusion #recipesathome #whattomake #dinnerideas #dinnerisserved #recipeshares #chickendinner #chickenideas #fusionrecipes #recipeblogger #cltfoodbloggers #mexicanfood #mexicanmeals #homecookedmeals #mexicancooking #skilletmeals #easymealidea #skilletdinner #easydinnerideas #sliceofjess

With short prep-time and nutrition-dense ingredien

With short prep-time and nutrition-dense ingredients, this Waldorf Chicken Salad Recipe should totally be on your radar. Perfectly cooked @smfchicken breasts married with bright grapes, crunchy celery, crisp red onion, savory almonds, herby Italian parsley… I mean, could this get any more flavorful? I like mine piled high on a croissant but you can also scoop it over lettuce leaves, serve with crackers, or simply enjoy this protein-packed dish on its own with a spoon.
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BLOG —> https://sliceofjess.com/a-nod-to-neiman-marcus-waldorf-chicken-salad-recipe/
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📍: Recipe Pinned In The Comments!
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#chickensalad #waldorfchickensaladrecipe #waldordchickensalad #chickensaladrecipe #chickensaladrecipes #whattomake #healthymeals #proteinpackedmeals #healthyrecipes #mealplan #chickensaladcrossant #chickensaladsandwich #chickenrecipes #springrecipes #chickensalads #chickensandwich #sliceofjess

With the holiday weekend approaching, I thought it

With the holiday weekend approaching, I thought it would be helpful to put together a guide of our most-loved Easter Recipes that are perfect for entertaining. We’ve got 33 recipes including some festive apps, sides and salads, brunch ideas, and finishing off with delicious dinner options that any crowd would love.

ROUNDUP BLOG —> https://sliceofjess.com/our-ultimate-guide-for-easter-recipes-to-make-at-home/

#easterrecipes #easterlongweekend #springrecipes #homemadefoodswithlove❤️ #eggrecipes #entertainingrecipes #hostingtips #recipesharing #easterideas #easyrecipesathome #appetizerideas #brunchideas #dinneranddrinks #sliceofjess

With Easter weekend coming up, I encourage you to

With Easter weekend coming up, I encourage you to make a batch of my Pimento Cheese Crackers. They’re pretty popular this time of year and seriously everyone swoons over them. Recipe below!
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BLOG —> https://sliceofjess.com/pimento-cheese-crackers/
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INGREDIENTS:
12 oz. Pimento Cheese (1.5 cups)
1 stick Unsalted Butter (1/2 cup), softened to room temp
1 cup All-Purpose Flour (or whatever flour you prefer)
Salt (I added about 1 tsp. but you can add more/less to taste preference)
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DIRECTIONS:
1. Mix Pimento Cheese and Butter together until well combined.
2. Fold in Flour and salt, gently kneed until dough forms.
3. Roll dough into a log. (The diameter of the log will be the diameter of the crackers - I made mine about 1 ½ thick)
4. Wrap in saran-wrap and place in the refrigerator for 1 hour.
5. Preheat oven to 350.
6. Line baking sheet with parchment paper. Slice log into ¼ inch rounds. Place on baking sheet about 1 inch apart.
7. Bake for 20-22 minutes or until edges are just slightly browning.
8. Cool crackers completely on the baking sheet (they will crisp while they cool). Remove and store in an airtight container for up to 2 days.
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Need a pimento cheese recipe instead of using store bought? I’ve got two on my blog! Links within the blog post 🧀🌶️

With Easter right around the corner, mastering the

With Easter right around the corner, mastering the perfect Hawaiian Macaroni Salad Recipe is a must. Creamy, tangy, and perfect for cookout season.
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BLOG —> https://sliceofjess.com/hawaiian-macaroni-salad-recipe-but-with-orzo/
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FOR THE PASTA SALAD
1 lb. Orzo, cooked and cooled
2 cups Mayonnaise
2 tbsp. Buttermilk
2 tbsp. Apple Cider Vinegar
1 cup Grated Carrots
1/3 Sweet or Yellow Onion, finely diced
2 Celery Spears, diced
1 tbsp. Chopped Italian Parsley
2 tsp. Sugar
2 tsp. Salt, or more to taste
1 tsp. White Pepper, or more to taste
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OPTIONAL FOR GARNISH:
Paprika (not smoked)
Italian Parsley, chopped
White Sesame Seeds
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DIRECTIONS:
1. Cook the orzo pasta according to its packaged directions. Drain and rinse under cold water until cooled.
2. Transfer the orzo to a large mixing bowl and mix together with the remaining ingredients until fully combined.
3. Cover and refrigerate for at least an hour or up to overnight.
4. Optional before serving: sprinkle with paprika, parsley, and sesame seeds.

Last night I was craving Mediterranean and found m

Last night I was craving Mediterranean and found myself with everything to make one of my dinner favs, beef kofta. I didn’t really have the time to roll the beef into their cute meatball or spear shape, so I thought I’d try @feelgoodfoodie’s method on a sheet pan. Wowza, so easy and delish! Here’s how I make mine below:
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BLOG —> https://sliceofjess.com/middle-eastern-beef-kofta-with-creamy-zaatar-dressing/
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FOR THE BEEF KOFTA:
1 lb. Ground Beef
3 Garlic Cloves
¼ Yellow or Red Onion, finelychopped
¼ tsp. Cayenne Pepper
1 tsp. Cumin
1 tsp. Coriander
¼ tsp. Cinnamon
1 tsp. Sumac
¼ cup Chopped Parsley
1 tsp. Salt
¼ tsp. Ground Black Pepper
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DIRECTIONS:
1. Preheat oven to 400F. Mix all ingredients together in a large bowl. Press into a square or oblong shape that’s about 1-inch thick onto a greased baking sheet. (I just drizzle the sheet with a little bit of olive oil).
2. Bake for 25 minutes, then broil for about 3 minutes or until the edges are getting browned and crispy. Slice into individual portions and serve with your favorite garnishes, pita bread, and enjoy!
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NOTE: My plate included cucumber, radish, tomato, hummus, tzatziki, Toom, jasmine rice with peas and corn, iceberg lettuce, jalapeño, pepperoncini, and pita bread. Eat as you see fit! My husband likes to make sandwiches and I like to pick it all apart and eat a little bit of this and a little bit of that in each bite. 🤪

I thought to myself the other day while shopping… I have so many meals that I make on the regular with the help from a few premade staples… why haven’t I shared those “get-dinner-on-the-table-soon” recipes here? Welp, that changes today. With so many “must buy” items at certain stores, I thought today we’d start with Costco. I have multiple recipes I make with these Del Real Carnitas, but this one right here is one of our favs.
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BLOG —> https://sliceofjess.com/lets-cook-together-series-costco-carnitas-pork-pozole-verde/
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FOR THE SHORT-CUT POZOLE VERDE:
1 tbsp. Olive Oil
1 Yellow Onion, peeled and chopped
1 Poblano Pepper, cored and chopped
4 Garlic Cloves, minced
1 tsp. Ground Cumin
4 oz. Diced Green Chilies
10 oz. Green Enchilada Sauce
6 cups Chicken Bone Broth or Stock
28 oz. Yellow or White Hominy, drained and rinsed
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CARNITAS & SUGGESTED GARNISHES:
20 oz. Del Real Carnitas, (1/2 package)
2 cups Shredded Green Cabbage
1 Avocado, pitted and sliced (or guacamole)
1 cup Sour Cream or Greek Yogurt, divided
2 Radishes, sliced thin
1/2 cup Cojita Cheese Crumbles
6 Cilantro Springs, or more to taste, chopped
1 Fresh Jalapeno, sliced thin
1 tbsp. Dried Oregano
1 Lime, cut into 8 wedges
Tortilla Chips or Tostada Shells, optional for serving
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DIRECTIONS:
1. Preheat the oven to 400F. Microwave the 1/2 portion of carnitas (which is already separated) according to the packaged directions and then carefully transfer to a baking sheet, shredding apart the meat into smaller chunks. Bake for 10 - 15 minutes, or until the meat is starting to caramelize and browning around the edges.
2. Meanwhile, drizzle the olive oil into a large stockpot over medium-high heat. Add the onion and poblano pepper and sauté for 5 - 10 minutes, or until the onion has softened.
3. Add garlic and continue to sauté until fragrant, about 1 - 2 minutes.
4. Next add the cumin, green chilies, enchilada sauce, and chicken bone broth or stock. Bring to a boil. Add hominy and then reduce to a medium-low simmer while you prep desired garnishes.
5. Transfer the pozole to bowls and top with crispy carnitas and whichever garnishes you enjoy most.

While in the video I’m talking about Easter or M

While in the video I’m talking about Easter or Mother’s Day celebrations, these Cheddar and Chive Sausage Biscuits are grand for any time of year. There totally easy to make, with no kneading, rolling, or special cutters required. Simply drop onto a parchment-lined baking sheet and bake! No mess, no fuss.
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BLOG —> https://sliceofjess.com/cheddar-and-chive-sausage-biscuits/
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INGREDIENTS:
1 lb. Ground Sausage (Mild or Hot)
8 oz. Extra Sharp Cheddar Cheese, shredded
2 tbsp. Chopped Chives
3 cups Bisquick
1.5 cups Milk
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DIRECTIONS:
1. Brown sausage in a skillet, breaking apart, until cooked through. Drain and set aside.
2. Shred the cheese and add to a large mixing bowl along with the chives, Bisquik, milk, and drained sausage. Stir together until a dough forms.
3. Use a spoon or small scoop to drop biscuits onto a baking sheet lined with parchment paper.
4. Bake at 450F for 8 - 10 minutes, or until the tops are golden brown.

Last week my bestie and I walked over to her new n

Last week my bestie and I walked over to her new neighbor in Antiquity, @cornercrustpizzeria, and basically ordered one of each thing on the menu. Yes, we are those type of people and we love it.
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🧄: 12 Garlic Knots <— yaaaaas
🌀: Spinach, Feta, and Roasted Red Pepper Pinwheels + Pepperoni, Sausage & Sesame
🍗: Boneless Wings - Buffalo Style
🥗: LKN Signature Salad <— hello gorgeous
🧀: Classic Cheese Slice <- channeling our inner @stoolpresidente.
🍰: NY Cheesecake <— not pictured, stay tuned
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🍕: VIBE: This is the first place in Lake Norman Area that reminded me of a spot in Portland, Oregon where I lived in my early 20’s. Meeting up with friends, everyone ordering whatever toppings they wanted on their bigger-than-our-face, crisped per order ‘zaa slices… grabbing a soda or beer, and hanging out. The best type of atmosphere. Everything we had was delicious and you should totally put this fun-to-visit spot on your next lunch or weekend LKN foodie adventure.
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🎀: Oh, and before or after you nosh on their fabulous eats, go visit my bestie across the street at @ninasboutiquelkn. She’ll help make you look fab (plus it’s so fun in her shop, I’m there quite often with my Boston Terrier puppy - aka her mascot - Rose. See her in the background of the garlic knot in the video?🐶❤️). #supportlocalart

I’m a firm believer that crusty bread with dip w

I’m a firm believer that crusty bread with dip would make anyone happy… especially this Middle Eastern Inspired Whipped Cottage Cheese with garlicy tomatoes, a sprinkle of sumac, zaatar, and lemon zest. Trust me, this combination is so good… you’ll be coming back for more and more until the plate is clean. Recipe below, enjoy!
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BLOG —> https://sliceofjess.com/middle-eastern-whipped-cottage-cheese-with-grilled-baguette/
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FOR THE WHIPPED COTTAGE CHEESE:
8 oz. Cottage Cheese
1 tsp. Garlic Powder
1 tbsp. Italian Parsley
¼ tsp. Salt
¼ tsp. Black Pepper
2 tsp. Lemon Juice
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FOR THE CRISPY BREAD:
1 French Baguette, sliced
2 - 3 tbsp. Olive Oil, for brushing
2 Garlic Cloves
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THE TOPPINGS:
1 cup Tomato Confit (recipe on blog)
1 tbsp. Za’atar
1 tsp. Sumac
Lemon Zest, optional
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DIRECTIONS:
1. Place all the ingredients for the whipped cottage cheese in a food processor. Puree together until smooth. Set aside in the refrigerator until ready to plate.
2. Heat a grill pan or the outdoor grill to 350F. Slice the baguette and brush one side with olive oil. Place olive oil side down and add pressure to toast and create grill marks. Rub the toasty bread with garlic cloves while still warm. Repeat with all slices and set on a serving platter.
3. Pour the whipped cottage cheese into a large bowl and top with tomato confit, za’atar, sumac, and optional lemon zest. Enjoy immediately.

This is your sign to treat yourself with a breakfa

This is your sign to treat yourself with a breakfast pizza that’s piled high with all the good stuff.🍳
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BLOG —> https://sliceofjess.com/the-tastiest-breakfast-pizza-recipe/
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INGREDIENTS:
4 Strips Bacon
2 Homemade Flour Tortillas
Garlic Butter, as needed
1 cup Finely Grated Cheese
2 Eggs
2 tbsp. Freshly Chopped Cilantro
Salt + Pepper, to taste
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DIRECTIONS:
1. Cook bacon according to your preferred method, drain and set aside.
2. Preheat oven to 400F.
3. Place tortillas on a parchment-lined baking sheet and brush the tops with garlic butter. Create a wall of cheese and crack the egg in the middle of each.
Bake for 10-12 mins, or until the eggs are set to your desired consistency.
4. Sprinkle with cilantro and enjoy immediately with your favorite condiments.
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Psst: I make my own Tortillas / Naan with Greek yogurt and flour - you can find those directions on this blog —> https://sliceofjess.com/five-ingredient-garlic-naan-homemade-flour-tortillas/

This is your sign to treat yourself with a breakfa

This is your sign to treat yourself with a breakfast pizza that’s piled high with all the good stuff.🍳
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BLOG —> https://sliceofjess.com/the-tastiest-breakfast-pizza-recipe/
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INGREDIENTS:
4 Strips Bacon
2 Homemade Flour Tortillas
Garlic Butter, as needed
1 cup Finely Grated Cheese
2 Eggs
2 tbsp. Freshly Chopped Cilantro
Salt + Pepper, to taste
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DIRECTIONS:
1. Cook bacon according to your preferred method, drain and set aside.
2. Preheat oven to 400F.
3. Place tortillas on a parchment-lined baking sheet and brush the tops with garlic butter. Create a wall of cheese and crack the egg in the middle of each.
Bake for 10-12 mins, or until the eggs are set to your desired consistency.
4. Sprinkle with cilantro and enjoy immediately with your favorite condiments.
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Psst: I make my own Tortillas / Naan with Greek yogurt and flour - you can find those directions on this blog —> https://sliceofjess.com/five-ingredient-garlic-naan-homemade-flour-tortillas/

As a busy mom… quick, easy, nutritious, yet supe

As a busy mom… quick, easy, nutritious, yet super flavorful dinners are a must. These Garlic Honey Chicken Rice Bowls made with our freezer staple, @smfchicken chunks, check all those boxes. I see you, fellow mama. Here’s a recipe for you. You’re welcome.
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BLOG —> https://sliceofjess.com/super-easy-crispy-garlic-honey-chicken-rice-bowls/
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GARLIC HONEY GLAZE:
1/3 cup Liquid Aminos (or low sodium soy sauce)
1 tbsp. Toasted Sesame Oil
2 dashes Fish Sauce, optional
2 - 3 tbsp. Chili Garlic Sauce, according to spicy preference
1 Lime, juiced
2 tbsp. Honey
3 Garlic Cloves, grated or minced
1 tsp. Fresh Cracked Black Pepper
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FOR THE BOWLS:
16 Springer Mountain Farms Chicken Chunks
2 cups Jasmine Rice
1 tbsp. Butter
3 cups Chicken Stock or Broth
1 tbsp. Chicken Bouillon, optional
2 Broccoli Crowns, cut into florets
Cilantro, chopped for garnish
White Sesame Seeds, for garnish
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INSTRUCTIONS
1. Mix all ingredients for the garlic honey glaze in a bowl or mason jar. Set aside.
2. Add the jasmine rice to a large stockpot with the butter, chicken stock, and optional bouillon. Bring to a boil and cook according to packaged directions - usually about twenty minutes covered.
3. Preheat the oven to 425F. Place the chicken chunks on a baking sheet, at least 1-inch apart. Bake for 16 minutes, or until golden brown and the internal temperature is at least 165F.
4. While the rice and chicken cook, add the broccoli to a stockpot with a steamer basket. Steam with the lid on for about 10 - 15 minutes, or until fork tender.
5. Remove the chicken once crispy and toss together with the garlic honey glaze. Portion out the rice and broccoli among four bowls and top with the garlic honey chicken. Serve with any additional glaze, then garnish with cilantro and white sesame seeds. Enjoy immediately.

It’s that time of year again for loads of fresh

It’s that time of year again for loads of fresh produce, sunny weather, and my favorite Spring Roll in a Bowl! To make this a main meal, add this Mongolian Ground Beef that I made with @VerdeFarms for a hefty dose of organic protein (and flavor!). Grab a pack to make your next meal at your local @publix! #ad
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BLOG —> https://sliceofjess.com/mongolian-beef-spring-roll-in-a-bowl/
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SPICY PEANUT SAUCE:
1/2 cup Creamy Peanut Butter
2 tbsp. Rice Vinegar
2 tbsp. Liquid Aminos
1 tbsp. Toasted Sesame Oil
2 tbsp. Maple Syrup
2 tbsp. Chili Garlic Sauce
1 tbsp. Fresh Lime Juice
1 - 2 tbsp. Chicken Stock (or water), if needed for thinning
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MONGOLIAN GROUND BEEF:
1 tbsp. Toasted Sesame Oil
1 lb. Ground Beef
4 Garlic Cloves, minced
2 tsp. Ginger Puree
1/4 cup Light Brown Sugar
2 tbsp. Hoisin Sauce
1/2 cup Liquid Aminos
Salt + Pepper, to taste (about 1/2 tsp. each)
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TO MAKE THE SPRING ROLLS IN A BOWL:
5 oz. Green Leaf Lettuce
1 cup Angel Hair Sliced Cabbage
1 cup Matchstick Carrots
1/2 English Cucumber, cut into thin strips
1 Red Bell Pepper, cut into thin strips
1/4 cup Cilantro
4 Green Onions, sliced
1 Avocado, halved and sliced
Sesame Seeds, optional for garnish
Spicy Peanut Sauce, for serving
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DIRECTIONS:
1. SPICY PEANUT SAUCE: Add all ingredients to a mason jar (with a lid) and shake to combine. If needed, stir with a spoon to fully combine. Set aside.
2. MONGOLIAN BEEF: Add the sesame oil to a large skillet over medium-high heat. Sauté the ground beef until starting to brown, then add the garlic cloves, ginger puree, brown sugar, hoisin, and liquid aminos. Continue to sauté until fully cooked and the sauce has started to thicken. Taste, and season with salt and pepper to your own preferences. Turn off the burner but leave in the pan to stay warm while you prep the other ingredients.
3. SPRING ROLL IN A BOWL: Add all ingredients for this to a large cutting board (except for the avocado, sesame seeds, and peanut sauce). Chop until all ingredients are in bite-sized pieces. Transfer to a serving platter and top with the Mongolian ground beef and sprinkle with sesame seeds, if desired. Serve with avocado and spicy peanut sauce on the side. Enjoy immediately.

I heard this song come on the radio yesterday and

I heard this song come on the radio yesterday and was like… whoa! I totally forgot about how much I love it. For some reason it reminds me of the movie Empire Records… even though this song isn’t even in it. Ha. Anyway, listen with sound on for the reel to hear about one my favorite spring salads.
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BLOG —> https://sliceofjess.com/butter-bean-asparagus-salad-with-citrus-vinaigrette/
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ASPARAGUS SALAD:
¾ cup Italian Breadcrumbs
1 tbsp. Butter
1 lb. Asparagus, sliced
6 Bacon Slices, cooked and chopped
1 can Butter Beans
¼ Small Red Onion, thinly sliced
½ cup Chopped Walnuts
½ cup Shaved Parmesan
1 tbsp. Chopped Italian Parsley, for garnish
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FOR THE DRESSING:
Zest & Juice from 1 Lemon
¼ cup Olive Oil
2 tbsp. Apple Cider Vinegar
½ tsp. Red Pepper Flakes
Flakey Salt, to taste
Black Pepper, to taste
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DIRECTIONS:
1. Toast the breadcrumbs in a large skillet. Simply heat over medium and melt the butter. Then add the breadcrumbs and continuously stir until they’re browning and toasted, about 3 - 4 minutes. Then remove from the pan and set aside.
2. Trim the bottom of the asparagus and discard. Then thinly slice the remainder on an angle. Keeping them raw will give this salad a bit of crunch.
3. To assemble the salad, simply mix the asparagus, cooked bacon, butter beans, red onion, walnuts, toasted breadcrumbs, and parmesan in a large bowl.
4. Before serving, add the lemon zest and juice, olive oil, apple cider vinegar, red pepper flakes, salt, and black pepper to a mason jar. Mix to combine. (alternatively you can add the red pepper flakes, salt, and black pepper directly to the salad instead of the dressing).
5. Drizzle the asparagus salad with dressing, sprinkle with Italian parsley, and serve immediately. Enjoy!

Channeling the late 90’s on this sunny Saturday

Channeling the late 90’s on this sunny Saturday with a fun beat and egg salad sandwiches. Have you ever added white miso to any form of eggs? Trust me, total game changer. Happy weekending, my friends!
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BLOG —> https://sliceofjess.com/super-delicious-deviled-egg-salad-with-miso/
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RECIPE:
12 Eggs
½ cup Mayonnaise
1 tbsp. White Miso
½ tsp. Ground Mustard
1 tsp. Rice Vinegar
Salt + Black Pepper, to taste
5 Bacon Strips, cooked and crumbled
2 tsp. Black Sesame Seeds
1 tbsp. Freshly Chopped Chives
Drizzle of Toasted Sesame Oil, to taste
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DIRECTIONS:
1. Place eggs in cold water and bring to a boil. Add a splash of white vinegar (optional), cover, remove from heat and allow the eggs to sit for 10 minutes. Place into an ice bath to stop the cooking process. Once cooled, peel and set aside.
2. Cut hard-boiled eggs in half, lengthwise, and separate the yolks from the egg whites. Place yolks in a large bowl.
3. Whisk mayonnaise, white miso, ground mustard, rice vinegar, salt + pepper together in a small mixing bowl and set aside. Next, you’ll smash the egg yolks until lumpy and then fold-in the miso-mayonnaise until well combined.
4. Chop the egg whites and place them in the yolk bowl with crumbled bacon, black sesame seeds, chopped chives and drizzle with toasted sesame oil. Gently fold together until combined. Enjoy immediately!
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TO MAKE A SANDWICH: Slather a couple slices of pillowy soft white bread with some @dukes_mayonnaise and top with the egg salad and @cityrootssc sunflower micro greens (my fav!!!).

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.

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