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Chorizo Tacos with Roasted Sweet Potatoes and Quinoa

April 7, 2018 By Jessica Leave a Comment

I grew up in California, so any form of tacos were a weeknight-staple in my diet. My best friend’s dad was originally from Mexico, so he taught us how to cook some mean taco recipes (among other things). Chorizo tacos have always held a special place in my heart… I just love the slight spiciness and authentic flavor.

Chorizo Tacos

Now-a-days, my cooking style is a little eclectic. I’ll often take what I’ve learned in the past and alter the recipe so I can use whatever I have on hand.

Voila… these Chorizo Tacos with Roasted Sweet Potatoes and Quinoa were born.

Since spring is here (and summer is just around the corner), my Mango-Pom Guacamole would make an excellent side dish for this entree. I just love the contrast of mixing semi-sweet and savory ingredients together.

Chorizo Tacos

I serve these with flour tortillas that I buy at our local Mexican market. However, feel free to substitute with whatever taco shells you like best (or whatever you have on hand). If you’re watching your carbs, serve over a bed of shredded lettuce to make-your-own taco salad. Oh… and any leftovers can be stuffed into an omelet!

INGREDEINTS:

  • Ground Chorizo (about 1 cup)
  • 1 Sweet Potato, diced & roasted
  • Olive Oil, as needed
  • Sweet Heat Dry Rub or seasonings of choice
  • 1 cup Quinoa, cooked
  • Cojita or Feta Cheese, crumbled
  • Cabbage, shredded
  • Red Onion, sliced
  • Cilantro
  • Hot Sauce or Salsa (optional)
  • 8-10 Taco Shells (Flour or Corn)

DIRECTIONS: 

  1. Preheat your oven to 400F. Cut sweet potato into cubes and lay in a single layer on a roasting tray. Drizzle with a tiny amount of olive oil and preferred seasonings. (I love my Sweet Heat Dry Rub for this recipe.) Roast for 20 – 25 minutes, until crispy on the outside and tender in the center.
  2. While the sweet potatoes roast, cook chorizo and quinoa to packaged directions. You will need a small pot and a frying pan for this step. Right before the sweet potatoes are finished, warm tortillas as you feel necessary.
  3. Once everything is cooked, I actually like to combine the chorizo and quinoa together. This isn’t necessary, but I personally like how the flavors blend together.
  4. Assemble tacos and garnish with cheese, shredded cabbage, red onions, cilantro and hot sauce. Enjoy immediately.

LEFTOVER IDEA: 

Chorizo Tacos

Saute any leftover filling ingredients in large frying pan until warmed. Move to one side and scramble a few eggs on the other. Serve with lots of fresh herbs and tortillas.


IF YOU LIKE THIS RECIPE, PLEASE LET US KNOW IN THE COMMENTS SECTION BELOW. WE’D ALSO LOVE TO CONNECT WITH YOU ON PINTEREST, INSTAGRAM AND FACEBOOK. CHEERS, FRIENDS!


Chorizo Tacos

TO PRINT: 

Chorizo Tacos with Roasted Sweet Potatoes and Quinoa
 
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Serves: 8 Tacos
Ingredients
  • Ground Chorizo (about 1 cup)
  • 1 Sweet Potato, diced & roasted
  • Olive Oil, as needed
  • Sweet Heat Dry Rub or seasonings of choice
  • 1 cup Quinoa, cooked
  • Cojita or Feta Cheese, crumbled
  • Cabbage, shredded
  • Red Onion, sliced
  • Cilantro
  • Hot Sauce or Salsa (optional)
Instructions
  1. Preheat your oven to 400F. Cut sweet potato into cubes and lay in a single layer on a roasting tray. Drizzle with a tiny amount of olive oil and preferred seasonings. (I love my Sweet Heat Dry Rub for this recipe.) Roast for 20 - 25 minutes, until crispy on the outside and tender in the center.
  2. While the sweet potatoes roast, cook chorizo and quinoa to packaged directions. You will need a small pot and a frying pan for this step. Right before the sweet potatoes are finished, warm tortillas as you feel necessary.
  3. Once everything is cooked, I actually like to combine the chorizo and quinoa together. This isn't necessary, but I personally like how the flavors blend together.
  4. Assemble tacos and garnish with cheese, shredded cabbage, red onions, cilantro and hot sauce. Enjoy immediately.
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Chorizo Tacos

 

 

 

 

 

 

 

 

 

Filed Under: Beef & Pork, Main Dishes

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If there’s a staple I’m going to make for the If there’s a staple I’m going to make for the week, it’ll be confit garlic. It’s grand on toast, inside sandwiches, with pasta… you name it!
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BLOG —> https://sliceofjess.com/how-to-make-confit-garlic-on-the-stovetop/
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INGREDIENTS:
• 30 Peeled Garlic Cloves
• 1 tbsp. Black Peppercorns
• 2 tsp. Red Chili Flakes
• 1 tsp.. Dried Thyme
• 2 small Bay Leaves
• 2 cups Olive Oil
• Fresh Herbs, if desired
.
DIRECTIONS:
1. Add all ingredients to a large saucepan over medium heat. Bring to a low simmer (do not boil) and cook for 30 minutes.
2. Use a slotted spoon to transfer the garlic to a mason jar. Add enough oil to cover, and store in the refrigerator for up to 2 months.
Hola, flavor town! My South American inspired rice Hola, flavor town! My South American inspired rice cake recipe is packed with fresh herbs, flavorful veggies, and spicy aji amarillo paste. Mmmmmm!
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BLOG —> https://sliceofjess.com/pan-fried-chimichurri-rice-cake-recipe/
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FOR THE RICE CAKES:
• 3 cups Leftover Chimichurri Rice (recipe on blog)
• 1 Egg
• 5 oz. Queso Fresco, crumbled
• 4 oz. Monterey Jack cheese, grated
• ¼ cup Italian or Plain Breadcrumbs
• 1 tbsp. Olive Oil
• I tbsp. Butter
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FOR GARNISH:
• 1 tbsp. Fresh Cilantro, minced
• 1 tbsp. Fresh Italian Parsley, minced
• 1 Lime, cut into wedges
• Tomatillo Salsa Verde (recipe on blog)
.
DIRECTIONS:
1. Allow rice to fully cool before prepping the rice cakes.
When you're ready to make, mix the cooled rice with the egg, queso fresco, Monterey Jack cheese and the breadcrumbs.
2. Roll into 1-inch patties and pan fry in olive oil and butter for 2 - 3 minutes on each side. Allow them to cool on a stack of paper towels.
3. Enjoy immediately with fresh herbs, limes, and your favorite dipping sauce.
Hooray for the abundance of summer produce! This i Hooray for the abundance of summer produce! This is an awesome way to use up all our backyard-grown veggies. Bring on the Zucchini Pasta with Burrata!
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BLOG —> https://sliceofjess.com/zucchini-pasta-with-peas-herbs-and-burrata/
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FOR THE ZUCCHINI PASTA:
• 2 tbsp. Olive Oil
• 2 tbsp. Butter
• 4 cups Diced Zucchini, (3 - 4 medium sized)
• 1 Sweet Onion, thinly sliced
• 3 Garlic Cloves, minced
• 1 cup Heavy Cream, warmed
• ½ cup Fresh Oregano, stems removed
• ½ cup Fresh Italian Parsley, stems removed
• 20 Fresh Basil Leaves
• 1 tsp. Kosher Salt
• 1 tsp. Freshly Ground Black Pepper
• 1 cup Grated Parmesan Cheese
• 2 cups Frozen Peas, thawed
• 1 lb. Fusilli Pasta
• ½ - ¾ cup Reserved Pasta Water
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FOR PLATING:
• 8 oz. Burrata
• Red Pepper Flakes, to taste
• Shredded Parmesan Cheese, as desired for garnish
• 1 Loaf Crusty Bread, for serving
.
DIRECTIONS:
1. Add the olive oil and butter to a large skillet over medium heat.
2. Once melted together, add the zucchini and onion. Cook until softened and caramelizing, about 10 minutes.
3. Add the garlic and cook for another minute or two, or until fragrant (but not browned!).
4. Warm the heavy cream and allow the softened veggies to cool for a few minutes. While the veggies cool, go ahead and cool your pasta according to packaged directions in salted water. When draining, make sure to reserve a cup of pasta water.
5. Transfer the veggies + cream to a high-speed blender along with the herbs, salt, pepper, and parmesan cheese. 6. Blend until well incorporated and smooth.
7. Add the zucchini sauce back to the skillet that you cooked it in along with a splash or two of pasta water.
Mix together and then add the cooked pasta to the same skillet. Toss together until pasta is coated.
8. Transfer the zucchini pasta to a serving platter. Nestle the burrata, cut in half, top with red pepper flakes, shredded parmesan and serve with crusty bread.
Cheesy, savory, super fulfilling and incredibly ea Cheesy, savory, super fulfilling and incredibly easy to make… I’m so excited to share my famous recipe for Mexican Rice Casserole in collaboration with @redgoldtomatoes and @thefeedfeed! Seriously, your whole family is gonna swoon at first bite 🍅!
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BLOG —> https://sliceofjess.com/one-pan-mexican-rice-casserole-with-ground-beef/
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FOR THE MEXICAN RICE CASSEROLE:
• 1 lb. Ground Beef
• 1/4 Small Red Onion, diced
• 1 Red Bell Pepper, diced
• 1 tbsp. Cumin
• 2 tsp. Chili Powder
• 1 tbsp. Smoked Paprika
• 2 tsp. Dried Oregano
• 1 tsp. Salt, or more to taste
• 1 cup Frozen Corn Kernels, thawed
• 15 ounce can Black Beans, drained
• 4 cups Cooked Brown Rice
• 1 cup Shredded Monterey Jack Cheese, split in half
• 1 cup Shredded Cheddar Cheese, split in half
• 10 ounce can Tomato Love with Double More Chilies
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OPTIONAL, FOR GARNISH:
• Fresh Cilantro,
• Diced Green Onions
• Avocado, sliced
• Mexican Crema Drizzle
• Your Favorite Hot Sauce
.
DIRECTIONS:
1. Cook brown rice (or grain of choice) and set aside.
2. Sauté the ground beef in a large skillet over medium-high heat.
3. Once browned, add the diced shallot and bell pepper. Continue to cook until slightly softened, about 2 - 3 minutes.
4. Add all seasonings, corn kernels, black beans and cooked rice. Cover with ½ cup or Monterey Jack and ½ cup of Cheddar. Mix to combine.
5. Add the Tomato Love with Double More Chilies, mix, and top with remaining cheese. Preheat the skillet in a 400F preheated oven for 3 - 4 minutes, or until cheese has melted.
6. Serve with desired garnishes and enjoy immediately.
.
New from @redgoldtomatoes, Tomato Love begins with the finest locally grown tomatoes and are hand-tossed with perfectly ripe green chilies. It’s a combo you won’t wanna miss! (#sponsored) #tomatolove #feedfeed
Instagram post 17948239066951731 Instagram post 17948239066951731
We had such a fun weekend. Had some adult time (ad We had such a fun weekend. Had some adult time (adios kiddos, aunt Brie is in charge) and experienced a date night @sullivanssteakhouse. We attended their “Summer Side of Bourbon” dinner and it was soooo fun. We had drawing contests in-between courses and laughed more than we had in years. The food was excellent and the service was top notch ☺️
Take your Summer Peach & Tomato Salad up a notch b Take your Summer Peach & Tomato Salad up a notch by stuffing it into a baguette with bacon, feta, balsamic drizzle, basil, peppers, and pistachios!
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BLOG —> https://sliceofjess.com/summer-peach-tomato-salad-sandwich-with-bacon/
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FOR THE SHERRY MAYO-RICOTTA:
• 2 tbsp. Ricotta
• 2 tbsp. Mayonnaise
• 1 tbsp. Sherry Vinegar
• ½ Shallot, minced
• 1 tsp. Honey
• Salt, to taste
.
FOR THE SANDWICH:
• ½ French Baguette
• 1 Peach, sliced
• 1 Tomato, sliced
• 5 Bacon Strips, twirled & cooked
• 1 oz. Crumbled Feta
• 2 tbsp. Crushed Pistachios
• ¼ cup Fresh Basil
• 3 - 4 Whole Calabrian Chili Peppers, sliced
• Aged Balsamic Vinegar, garnish
.
DIRECTIONS:
1. Mix together all of the ingredients for the Sherry Mayo-Ricotta in a small bowl and set aside.
2. Cut the baguette in half and toast until lightly browned.
3. Slather each inner-side of the baguette with Sherry Mayo-Ricotta. Add the slice peaches, sliced tomato, bacon curls, and feta to one side. Then add the crushed pistachios, basil and Calabrian chili peppers to the other side. Drizzle both halves with aged balsamic vinegar.
4. Fold together, cut in half, and enjoy immediately!
Smothered saucy chili and melty cheese, there’s Smothered saucy chili and melty cheese, there’s a reason that chili fries are undeniably delicious. Let’s make it into pizza!
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BLOG —> https://sliceofjess.com/how-to-make-chili-fries-into-pizza/
.
FOR THE PIZZA
* Pizza Dough (Store Bought or Homemade)
* 4 oz. Cheddar Cheese, shredded
* 8 oz. Mozzarella Cheese, shredded
* 20 oz. Frozen Waffle Fries
* 2 Jalapeños, sliced
* 2-3 Green Onions, sliced
* 1 cup Fritos
* Ranch Dressing, optional side
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FOR QUICK PICKLED RED ONIONS
* ½ Red Onion, sliced thin
* ¾ cup Apple Cider Vinegar
* ¼ cup Water
* 1 tsp Maple Syrup
* Dash of Salt

Instructions
1. Make my Easy Chili Recipe for Grilling Season and set aside. Can be made up to 48 hours in advance.
2. Make pickled red onions by thinly slicing onion and adding to a jar with remaining ingredients. Let sit for 30 minutes.
3. Cook fries in oven according to package directions (timing will vary based on brand). Set aside.
4. Preheat grill to medium high-heat.
5. Roll out pizza dough until about ¼ inch thick.
6. Spray dough with cooking oil on both sides and place pizza dough directly on grill grates. Cook for 2-3 minutes until slightly charred.
7. Flip and top with ⅔ of the chili, cheese, fries, and then remaining ⅓ of chili. Finish with sliced jalapeños and cook for additional 4-5 minutes, lid closed, or until cheese is melty.
8. Remove from grill and top with pickled onions, green onions, and lots of Fritos.
This bagel sandwich is a necessity for weekday bru This bagel sandwich is a necessity for weekday brunch! Stuffed with crunchy veggies and spicy cream cheese, this beast of a sandwich has it all!
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BLOG —> https://sliceofjess.com/eat-the-rainbow-bagel-sandwich/
Skip the jar and make your next batch of Tomatillo Skip the jar and make your next batch of Tomatillo Salsa Verde at home! Super fresh, tangy, spicy, and creamy with the addition of avocado!
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BLOG —> https://sliceofjess.com/creamy-tomatillo-salsa-verde-with-avocado/
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FOR THE SALSA VERDE:
• 6 Tomatillos
• 1 Avocado
• Juice of 1 Lime
• 1 Jalapeño, stemmed
• ½ cup Cilantro
• ¼ Green Bell Pepper, seeded
• ¼ White Onion
• ¼ cup Water
• Salt, to taste
.
SERVE WITH:
• Tajin, to rim the bowl
• Tortilla or Plantain Chips
.
DIRECTIONS:
1. Remove the husks from the tomatillos and discard. Rinse them under cool water to remove any sticky parts on their skin.
2. Place all ingredients in the food processor and puree until smooth.
3. Season, taste, and serve! Enjoy.
I learned how to make Chimichurri Peruvian Rice fr I learned how to make Chimichurri Peruvian Rice from my mom’s flash card cookbook I found in archives. It’s dear to my heart and I know you’ll love it, too!
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BLOG —> https://sliceofjess.com/how-to-make-chimichurri-peruvian-rice/
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FOR THE CHIMICHURRI:
• ¾ cup Parsley Leaves
• ½ cup Cilantro
• 4 Garlic Cloves
• 1 tsp. Red Chili Flakes
• 1 tsp. Dried Oregano
• ⅓ cup Extra Virgin Olive Oil
• 2 tbsp. Red Wne Vinegar
• 1 tsp. Kosher Salt, or more to taste
• ½ tsp. Black Pepper, or more to taste
FOR THE CHIMICHURRI RICE:
• 1 tbsp. Olive Oil
• 1 tbsp. Butter
• 1 Shallot, diced
• ½ tsp. Grated Ginger
• 1 Garlic Clove, minced
• ½ clamshell Cherry Tomatoes, diced
• 1 cup Peas, thawed
• Chimichurri Sauce (recipe above)
• 2 tbsp. Aji Amarillo Paste
• 6 cups Cooked White Rice (2 cups uncooked rice)
• Salt, to taste
• Limes, for garnish
• Chopped Parsley and Cilantro, to garnish
.
DIRECTIONS:
1. Cook rice 1-minute less than it's packaged directions. Pour onto a plate and set aside to cool.
2. Place diced shallots in olive oil and sauté until softened. Add ginger, garlic and then tomatoes. Sauté until the tomatoes have released their juices and the shallots are translucent. About 5 minutes. Then add the peas and cook together for a few minutes.
3. Next you'll add the rice, chimichurri sauce and aji amarillo paste. Stir to combine. Cook on low for 5 - 8 minutes, until all ingredients have heated through.
4. Scoop onto a platter and squeeze lime juice over the top, taste, and add salt if needed.
5. Sprinkle with fresh Italian parsley, cilantro, and enjoy immediately.
Hooray for tomato season in NC! Roasting them in t Hooray for tomato season in NC! Roasting them in the air fryer couldn’t be easier (and so incredibly flavorful!)
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BLOG —> https://sliceofjess.com/air-fryer-roasted-cherry-tomatoes-with-shallots/
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INGREDIENTS:
• 2 cups Cherry Tomatoes, cut in half
• 1 tbsp. Sherry Vinegar
• 1 tbsp. Olive Oil
• ½ tsp. Garlic Powder
• ½ tsp. Dried Oregano
• 1 tsp. Red Pepper Flakes
• ¼ tsp. Kosher Salt
• Black Pepper, to taste (optional)
.
DIRECTIONS:
1. Cut tomatoes in half and slice the shallot. Place them in an oven-safe bowl that will fit in your air fryer.
2. Pour over the vinegar, olive oil, seasonings and mix together.
3. Preheat the air fryer to 400F and cook for 10 minutes. Allow to cool slightly and serve!
I’m continuing my ramen adventures with this Bro I’m continuing my ramen adventures with this Browned Butter Skillet Chicken smothered in Creamy Mushroom Sauce over noods. Seriously, mind blowing.
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BLOG —> https://sliceofjess.com/creamy-mushroom-ramen-with-brown-butter-chicken/
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CREAMY MUSHROOM SAUCE:
• 2 tbsp. Unsalted Butter
• 1 tsp. Olive Oil
• 6oz Sliced Mushrooms
• ½ Sweet Yellow Onion, diced
• 2 Garlic Cloves, minced
• ¼ White Wine
• ¼ cup Chicken Bone Broth
• 4 oz. Cream Cheese
• ½ tbsp. Dijon Mustard
• Salt + Pepper, to taste
.
FOR THE RAMEN + CHICKEN:
• 3 Packages Ramen Noodles, cooked & drained
• 2 tbsp. Butter
• 1 lb. Chicken Breasts, cut into chunks
• Salt + Pepper, to taste
• Creamy Mushroom Sauce (recipe above)
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OPTIONAL GARNISHES:
• Gremolata Breadcrumbs
• Fresh Parsley
• Grated Parmesan Cheese
.
DIRECTIONS:
1. MAKE THE MUSHROOM SAUCE: Melt the butter and add a splash of olive oil in a large skillet. Sauté the mushrooms and yellow onion over medium high heat for 5 - 7 minutes, or until the mushrooms start to brown. Then add the garlic and stir until fragrant, about 1 minutes. Deglaze the pan with white wine and chicken broth. Add the cream cheese and Dijon mustard, stirring constantly until incorporated. Season with salt and pepper.
2. COOK THE NOODLES: Bring a pot of water to a rapid boil. Cook noodles according to the package directions. Drain in a strainer and leave there until you're ready to enjoy.
3. FOR THE BROWN BUTTER CHICKEN: Add butter to a separate large skillet, melt and continue to heat until brown bits form. Once nutty smelling, add the chicken and sear until slightly crispy on the outside and fully cooked in the center. About 10 minutes.
4. TO PLATE THE MEAL: Add the ramen noodles to a serving platter, then top with the brown butter chicken and creamy mushroom sauce. Garnish with Gremolata Breadcrumbs, chopped parsley and grated parmesan. Enjoy immediately.
French Onion Soup is 100% the best way to end a gl French Onion Soup is 100% the best way to end a gloomy, rainy day. Don’t you agree? Mmmmmm!
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BLOG —> https://sliceofjess.com/seriously-the-best-french-onion-soup-recipe/
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INGREDIENTS:
• 6 Large Yellow Onions, peeled & thinly sliced
• 4 tbsp. Butter
• ½ cup Dry White Wine
• 3 Garlic Cloves, minced
• 3 tbsp All-Purpose Flour
• 6 cups Beef Bone Broth
• ½ tsp. Dried Thyme
• 2 Bay Leaves
• 1 tsp. Worcestershire
• 1 tbsp. Sherry Vinegar
• 1 tsp. Sugar, to taste
• Salt + Pepper, to taste
• 6 Slices Toasted Sourdough
• 2 cups Shredded Cheese
• Chopped Parsley, for garnish
.
DIRECTIONS:
1. Thinly slice 6 large yellow onions and set aside. Melt a half stick of butter in a large Dutch oven and then add the sliced onions. Sauté over medium heat, stirring occasionally, until caramelized. Add a splash of white wine here and there to deglaze the bottom of the pot.
2. Add the minced garlic and stir. Continue to sauté for a minute or so and then add the flour. Stir until well combined. Pour in the beef stock and then add the thyme, bay leaves, Worcestershire and sherry vinegar. Season with salt + pepper, taste, and add sugar if needed. Bring the pot to a simmer and continue to cook for 20 minutes.
3. While the soup is simmering, toast the bread and shred the cheese.
4. Ladle your desired amount of soup into an oven-safe bowl. Top each bowl with toasted bread and a big handful of cheese. Place them on a baking sheet and broil for 3 - 5 minutes, or until the cheese is melted, brown and bubbly.
5. Serve immediately with a sprinkle of fresh parsley.
Ramen. A staple. We’ve all grown up noshing on i Ramen. A staple. We’ve all grown up noshing on it. Would you like a series of recipes on different ways to use it? Let me know! I’m honestly thinking of ramen birria tacos, cacio e pepe ramen, perhaps something with a runny egg?? Yum. Is this a series you’d like? Different staples each week? Love ya’ll, thanks for being here.
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FOR THE DRESSING:
• 1/4 cup Rice Vinegar
• 1/4 cup Avocado Oil
• 1 tsp. Toasted Sesame Oil
• 2 tbsp. Liquid Aminos
• 1 Garlic Clove, minced
• 1 tbsp. Honey 
• 1 tsp. Maple Syrup
• Salt + Pepper, to taste
.
FOR THE SALAD:
• 16 oz. Bag of Coleslaw
• 1/2 cup Slivered Almonds, toasted optional
• 3/4 lb. Chicken Chunks, cooked and chopped (14 pieces)
• 15 oz. Can Mandarin Oranges, drained
• 1 pack of Ramen Noodles, crushed
• 1/2 cup Sliced Green Onions
• 2 tbsp. Freshly Chopped Cilantro
• 1 tbsp. Black Sesame Seeds
Need a recipe to use up those lonely leftover hot Need a recipe to use up those lonely leftover hot dogs from the holiday weekend? These cheesy, dill pickle stuffed corn dog bites will have your tastebuds smitten.
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INGREDIENTS:
• 1 box Jiffy Cornbread Mix
• 1 Egg
• 2 tbsp. Butter
• 1/3 cup Milk
• 2 tbsp. Heavy Cream
• 4 oz. Monterey Jack Cheese, shredded
• 2 tbsp. Dry Ranch Packet
• 24 Dill Pickle Chips, minced
• 8 Hot Dogs, cut into 6ths
•Ketchup + Mustard for dipping
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DIRECTIONS:
1. Pour the cornbread mix, egg, butter, milk, cheese, ranch seasoning and minced pickle chips into a large bowl. Mix together well. 
2. Grease a mini muffin tin and spoon cheesy cornbread mixture into each hole (about halfway). 
3. Cut each hot dog into 6 chunks and press four into the middle of each muffin prior to baking. 
4. Bake at 400 for 10 minutes. Serve immediately with ketchup and mustard for dippin’.
Hooray! It’s #NationalFriedChickenDay! Let’s m Hooray! It’s #NationalFriedChickenDay! Let’s make some sandwiches!
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BLOG + FULL VIDEO —> https://sliceofjess.com/pickle-juice-crispy-fried-chicken-sandwich/
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FOR THE BRINE:
• 1 cup Pickle Juice
• 1 cup Buttermilk
• 4 Chicken Breasts
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BREADING:
• 1.5 cups All Purpose Flour
• ½ cup Powdered Sugar
• 1 tbsp. Garlic Powder
• 1 tbsp. Smoked Paprika
• 1 tsp. Kosher Salt
• 1 tbsp. Freshly Cracked Black Pepper
• 2 Eggs
• ¼ cup Pickle Juice
• Vegetable Oil, for frying
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BUTTERMILK SPICY COLESLAW:
• ¼ cup Pickle Juice
• ½ cup Buttermilk
• 4 cups Coleslaw Mix
• ¼ small Red Onion
• 1 Jalapeño, seeded and sliced
• ¼ cup loosely packed Parsley Leaves, chopped
• Salt, to taste
.
HABANERO-GARLIC AIOLI:
• 1 cup Mayonnaise
• 2 cloves Garlic, minced
• 1.5 tbsp. - 2 tbsp. Habanero Hot Sauce
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FOR THE SANDWICH:
• 4 Brioche Hamburger Buns
 • Pickles, for garnish
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DIRECTIONS —> on my 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
.
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.
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