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Instant Pot Shredded Chicken

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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

Thai-Mexican Fusion Lazy Chicken Enchilada Bake October 13, 2024
Tuscan Butter Bean Skillet with Crusty Bread Dippers October 8, 2024
Cheesy White Lasagna Soup with Chicken October 7, 2024
Simple Chicken Spaghetti with Sun-Dried Tomatoes October 3, 2024
Dutch Oven Pozole Rojo with Chicken September 30, 2024

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

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.

Chicken Spaghetti always brings back some of my fa

Chicken Spaghetti always brings back some of my favorite childhood memories every time I make it here at home. Did you grow up eating this saucy, creamy, flavor-packed dinner? It’s so good!
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BLOG —> https://sliceofjess.com/simple-chicken-spaghetti-with-sun-dried-tomatoes/
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INGREDIENTS:
16 oz. Spaghetti or Fettuccine Noodles
Salt, for salting the water
1.5 lbs Chicken Breasts, diced
2 tbsp Olive Oil, divided
1 packet Ranch Seasoning
1 tsp. Paprika
½ tsp. Black Pepper
1 Tbsp. Butter
4 Garlic Cloves, minced
4 - 5 Sun-Dried Tomatoes, minced
14 oz. Diced Tomatoes, undrained
2 cans Condensed Cream of Mushroom
Splash of Heavy Cream or Milk, to thin out if desired
2 cups Shredded Cheese (Cheddar or Monterey Jack - or both!)
FOR GARNISH:
Italian Parsley
Grated Parmesan
Red Pepper Flakes, optional
Instructions
Season the chicken breasts with olive oil, ranch packet, paprika, and black pepper in a large bowl.
Start to boil the water for the noodles. Add salt to the water once boiling. Cook until al dente according to the box’s directions.
While the pasta cooks, go ahead and add the chicken with butter to a large stock pot over medium-high heat. Once halfway cooked through, add the garlic and sun-dried tomatoes. Continue to sauté until the chicken is cooked through.
Drain the pasta and add to the chicken with diced tomatoes, cream of mushroom soups, a splash of heavy cream or milk ( I’d start with ¼ cup, mix, and add more as desired). Once mixed to your desired consistency, add in the shredded cheese.
Stir over medium heat until the cheese has melted. Serve immediately with Italian parsley, parmesan, and red pepper flakes on the side for garnish.

Channeling all our cozy vibes with this Pozole Roj

Channeling all our cozy vibes with this Pozole Rojo made with @smfchicken. This meal right here is one of my favorites because it’s relatively easy to make, leaves your kitchen smelling amazing, and as an added bonus it’s both healthy AND filling!
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BLOG —> https://sliceofjess.com/dutch-oven-pozole-rojo-with-chicken/
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FOR THE SOUP:
10 Whole Dried Guajillo Chilies, stems and seeds removed
2 - 3 Whole Dried Ancho Chilies, stems and seeds removed
3 Garlic Cloves, whole
2 tbsp. Olive Oil
1 tsp. Salt + 2 tsp. Salt
2 lbs. Boneless Skinless Chicken Thighs, cut into small chunks
½ Small Yellow Onion, thinly sliced
5 Garlic Cloves, minced
6 cups of Chicken Stock
15 oz. White Hominy, drained and rinsed
2 Bay Leaves
1 tsp. Cumin
2 tbsp. Dried Oregano
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TOPPING SUGGESTIONS:
Shredded Cabbage
Chopped Cilantro
Sliced Avocado
Lime Wedges
Sliced Radishes
Fresh Jalapeño Slices
Tortilla Chips
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DIRECTIONS can be found on my blog post (I ran out of Instagram’s # of words here). Click the link in my bio! #sponsored

Here’s a fabulous app idea for today’s game!🏈 Serve with your favorite dipping sauce and enjoy!
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BLOG —> https://sliceofjess.com/mashed-and-fried-crispy-potatoes-with-pecorino/
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INGREDIENTS:
1 lb. Mini Gold Potatoes
1 tsp. Garlic Powder
½ tsp. Onion Powder
¼ tsp. Salt
½ tsp. Black Pepper
1 cup Grated Pecorino Cheese, divided
2 tbsp. + 2 tsp. Potato Starch
Vegetable Oil, for frying
2 tbsp. Fresh Parsley, minced
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DIRECTIONS:
1. Boil the potatoes until tender, about 10 minutes. Drain and set aside.
2. Add the potatoes to a large mixing bowl with the seasonings, ½ the pecorino, and potato starch. Mash until well combined.
Shape the mashed potato mixture into smaller, quarter-sized balls. Repeat until you’ve used all of the mixture.
3. Working in small batches, fry the potato balls in 350F vegetable oil for 4 - 5 minutes. Once browned, use a slotted spoon to remove and place them on a wire rack to drain for 3 - 4 minutes.
4. Toss the potatoes with remaining pecorino and minced parsley. If needed, add more salt to taste. Serve immediately with your favorite dipping sauce.

My heart goes out to all the families that were in

My heart goes out to all the families that were in the destructive path of Hurricane Helene. It’s devastating watching the videos of flooding, learning of the experiences residents went and are currently going through, and seeing everything we love disappear. My entire heart goes out to you and will help in any way I can. And I know there are so many others that feel the same way.
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Chimney Rock and Lake Lure, NC - For 7 years now, my family has felt welcomed and comforted by your embrace while we took our boys there each year to explore your beautiful scenery and community. Thank you for all the memories.
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Friends: if you have the means, please consider donating to The Red Cross to help build all communities affected back to the amazing places they were. The link is in my stories.
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Personal note: Chimney Rock and the NC mountain community… until we see you again, we’re here for you, we love you, and you’re forever in our hearts ❤️

Every year starting in September, we go on a major

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

We’re headed back to summer temps after “fake

We’re headed back to summer temps after “fake fall”, so let’s make this refreshing meal to enjoy on a picnic or poolside this weekend.
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BLOG —> https://sliceofjess.com/homemade-antipasto-salad-recipe-with-tangy-dressing/
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FOR THE SALAD:
2 cups Chopped Romaine
3 tbsp. Jarred Roasted Red Peppers
½ cup Garbanzo Beans
½ cup Pepperoni, sliced in half
6 oz. Provolone Cheese, diced into cubes
¼ cup Pepperoncini Peppers, drained
¼ small Red Onion, thinly sliced
½ cup Cherry Tomatoes, cut in half
4 oz. Fresh Mozzarella Pearls, drained
½ cup Artichoke Hearts, drained and chopped
2.25 oz. Sliced Black Olives, drained
8 oz. Genoa Salami, cut into cubes
Fresh Basil, as needed
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FOR THE LEMON DRESSING:
½ Lemon, juiced
¼ cup Olive Oil
½ - 1 shallot, finely chopped
Pinch of Salt, season to preference
Pinch of Sugar, add as needed to balance acidity
1 tbsp. Fresh or 1 tsp. Dried Basil, to preference
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DIRECTIONS:
1. Add all salad ingredients to a large serving bowl.
2. Whisk together all the dressing ingredients and pour over the salad right before serving. Toss gently to combine.

Big messy hair to match my big messy burger on #Na

Big messy hair to match my big messy burger on #NationalCheeseburgerDay!
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🫶🏼: I’ve noticed some new faces around here, so I thought I’d take a moment to introduce myself! I’m Jess (virtual hug), the gal behind the camera. It’s so great to have you here, thank you for following along with my daily shenanigans!
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Fun Facts About Me:
🦁: I’m a Leo, so obviously super social. I love making new friends! #socialbutterfly 🦋
🏡: I live a little north of Charlotte. We have two growing boys, two cats we rescued, and this summer we raised 10 frogs from tadpoles (which we released in our neighborhood pond). I was born and raised in the San Francisco Bay Area and Lodi California, but have called North Carolina my home since 2012.
📸: I do recipe development, photography / videography, and content creation full-time for food & beverage brands. Before starting my company I was a corporate accountant for 10 years. I guess you can say I’m pretty fond of my Swingline stapler and excel spreadsheets (like Milton from Office Space!).
🦆: I was named after a fictional duck from my older brother’s favorite childhood book.
🙋🏻‍♀️: I’ll be first to admit that I’m super clumsy. I have endless amount of stories where I’ve tripped and fallen (even broke my front tooth so I looked like Lloyd Christmas), cut my fingers open, spilt or dropped food in a room full of people, slipped down stairs, spilled my soda while out to lunch with friends… you get the picture.
🍝: Obviously I love to cook and be in the kitchen… but microwave nachos and mini Slim Jim’s will always have a special place in my heart.
✈️: I get super nervous during takeoff. But I love to travel and explore new places.
👠: I’m not the most fashionable person, but I do heart me some leopard print, hairy shoes and purses, and long feather earrings. “Be true to your own taste, because something you really love is never out of style”.
🎨: I love all forms of art and music.
🌼☘️🐞: White daisies are my favorite flower. They look so happy. I always find four leaf clovers when out on walks. Oh, and lady bugs seem to constantly show up on my arm and/or clothing. They’re my little good luck charms.
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Thanks for being here, hugs🥰

Need some inspo for dinner? I’ve got you covered

Need some inspo for dinner? I’ve got you covered with 20 fall-inspired recipe ideas in my latest blog post! 🍁 Cheers to comfort foods!
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ALL RECIPES HERE —> https://sliceofjess.com/cozy-dinner-ideas-for-fall-or-all-year-long-really/
*You can also click the link in my bio 🙃

Inspired by a restaurant in Charleston for my 40th

Inspired by a restaurant in Charleston for my 40th birthday, I made this Ricotta Gnocchi from produce, dairy, and meat I grabbed during my most recent grocery haul at @earthfare. This meal will definitely become a fall / winter staple in our home… and I know it will in yours too!
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BLOG —> https://sliceofjess.com/fluffy-homemade-ricotta-gnocchi/
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TO MAKE THE RICOTTA GNOCCHI:
15 oz. Whole Milk Ricotta Cheese, strained
3 Egg Yolks
1 tsp. Olive Oil
½ cup Grated Parmesan, plus more for serving
1 - 1.5 cups All-Purpose Flour (see instructions)
1 tsp. Ground Pink Himalayan Salt
1 tsp. Freshly Cracked Black Pepper
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FOR SERVING:
Your Favorite Pasta Sauce
Fresh Herbs (Italian Parsley, Basil, or Thyme)
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DIRECTIONS:
1. Bring a large stockpot of salted water to a boil.
2. While the water is heating, try to get the most moisture out of the ricotta by pressing between a few paper towels.
3. Place the drained ricotta in a large mixing bowl and mix together with egg yolks, olive oil, grated parmesan, 1 cup flour, salt, and pepper until it forms a dough. It might be a little sticky, but if it feels a little too wet go ahead and add a tiny amount of flour at a time until a pasta dough consistency has formed.
4. Roll the dough into a large ball and cut into 8 equal pieces. Sprinkle each with flour. Form each piece into the shape of a log on a lightly floured cutting board. The log should be about 1-inch thick. Next you’ll cut the logs into bite-sized squares.
5. If desired for texture, take a fork and lightly press each square to create grooves. Lightly dust them again to prevent from sticking while boiling.
6. Transfer the gnocchi squares to the boiling water and cook until they start to float, about 1 minute. Drain and serve immediately with your sauce of choice. Or, you can alternatively drain and pan fry in a little bit of butter to create crispy edges… then serve with your sauce of choice. Garnish with parmesan and fresh herbs.

Fri-yay calls for savory croissants! 🥐
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BLOG —> https://sliceofjess.com/cranberry-feta-goat-cheese-and-pistachio-croissants/
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INGREDIENTS:
1 Sheet Puff Pastry, thawed
2 tbsp. Honey
2 tsp. Olive Oil
¼ cup Whole Honey Roasted Pistachios
2 oz. Crumbled Goat Cheese
2 oz. Crumbled Feta
⅓ cup Dried Cranberries
1 Egg + 1 tbsp. Water, lightly beaten
Dash of Powdered Sugar, for garnish
A little Pink Himalayan Salt, for garnish
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DIRECTIONS:
1. First, thaw the puff pastry in the refrigerator. Once thawed, roll out onto a cutting board. Next, evenly cut the puff pastry sheet along the lines. This will leave you with three even pieces.
2. Cut each piece diagonally, creating triangle shapes. This will give you 6 triangles.
3. Mix the honey and olive oil. Layer the inside of each triangle with the mix. This will help the additional ingredients stick.
4. Layer each triangle with crushed pistachios, feta, goat cheese, and dried cranberries. Making sure to leave a little bit of the crushed pistachios left for the final layer.
5. Roll the stuffed croissant by starting with the larger side of the triangle.
6. Some ingredients might fall out. That’s ok! Just tuck them into the sides once you have rolled them into the croissant shape.
7. Mix together the egg and water. Brush each croissant with the mix, then lightly sprinkle the tops with pistachios. This is optional, but makes them prettier.
8. Bake in a 350F preheated oven for 25 minutes on a lined baking sheet.
9. Remove from the oven and transfer to a serving platter. Decorate each with desired amount of powdered sugar and a light dusting of salt. Enjoy immediately.

Let’s put a fun spin on tacos with puff pastry!

Let’s put a fun spin on tacos with puff pastry! Perfect for game day (hello Monday night football🏈) or a tasty spin on weeknight dinner. These babies are layered with melty cheese, ground @smfchicken, then topped with all your favorite fiesta frills.
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BLOG —> https://sliceofjess.com/flipped-over-puff-pastry-ground-chicken-tacos/
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FOR THE FLIPPED OVER TACOS:
1 tbsp. Avocado or Olive Oil
1 lb. @smfchicken Ground Chicken
1 tbsp. Tomato Paste
2 tsp. Chicken Stock (a splash)
2 tbsp. Taco Seasoning
1 box Puff Pastry, thawed in the refrigerator
8 oz. Pepper Jack, shredded
1 Egg, beaten
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SUGGESTED TOPPINGS (to taste):
Shredded Lettuce (I used Green Leaf)
Shallot, minced
Cherry Tomatoes, chopped
1 Jalapeño, sliced
Cilantro
Fresh Lime Wedges
Your Favorite Hot Sauce
Sour Cream or Mexican Crema
Avocado
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DIRECTIONS:
1. Preheat the oven to 400F.
2. Add the oil to a large skillet over medium-high heat. Add the ground chicken and sauté until almost browned, about 5 -7 minutes. Then add the tomato paste, chicken stock, and taco seasoning. Mix and continue to sauté for another 2 - 3 minutes, then set aside.
3. Slice the thawed Puff Pastry into 6 portions for each sheet. This will make 12 taco shells.
4. Take out two baking sheets and line with parchment paper. Divide the cheese into twelve portions and place directly on the parchment paper. Top each evenly with the cooked ground chicken, then top each pile with a pastry sheet. Crimp on the edges to seal.
5. Mix the egg and water, brush each pastry sheet with the egg wash.
6. Pop into the oven and bake for 15 minutes. Remove and flip each pastry sheet “taco” with a spatula. Place on a serving plate or platter.
7. Add whichever topping suggestions you enjoy most an enjoy immediately.

Sunday dinner vibes. Fiesta frills, all the way! .

Sunday dinner vibes. Fiesta frills, all the way!
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BLOG —> https://sliceofjess.com/skillet-chicken-tamale-pie-with-cheesy-cornbread/
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FOR THE TAMALE PIE:
6 Boneless Chicken Thighs
1 tsp. Salt
1 tsp. Black Pepper
2 tbsp. Chili Powder, divided
2 tsp. Cumin, divided
1 tbsp. Olive Oil
1 Yellow Onion, sliced thin
1 Green Bell Pepper, diced
2 Garlic Cloves, minced
14.5 oz can Diced Tomatoes with Green Chilies
8 oz. Canned Tomato Sauce
1 package Jiffy Cornbread Mix
1 Egg
⅓ cup Milk
½ cup Frozen Corn
8 oz. Shredded Sharp Cheddar, divided
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DIRECTIONS:
1. Preheat the oven to 425F. Season the chicken with salt, pepper, 1 tablespoon chili powder, and 1 tablespoon cumin. Bake for 25 minutes, or until the internal temperature has reached 165F. Shred with two forks and set aside.
2. Add olive oil to a large, oven-proof skillet over medium-high heat. Sauté the onion and bell pepper until softened, about 4 minutes. Then add the garlic and continue to sauté until fragrant, about 1 minute.
3. Pour in the diced tomatoes with green chilies, tomato sauce, and season with the remaining chili powder, cumin, and bring to a low simmer. Carefully fold the shredded chicken into the sauce, turn off the heat, and set aside.
4. Turn the oven down to 375F. Whisk together the cornbread mix, egg, milk, corn, and half of the sharp cheddar in a large bowl. Sprinkle the saucy chicken with the remaining cheddar and then evenly spread the cornbread mix on top of the skillet over the filling.
5. Bake for 35 - 40 minutes, or until the cornbread has set.
6. Remove the tamale pie from the oven and let it sit for at least 10 minutes before serving.

Calling all tater fans! These here is my go-to for

Calling all tater fans! These here is my go-to for so many occasions. 🥔❤️
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BLOG —> https://sliceofjess.com/parm-rosemary-baby-dutch-oven-roasted-potatoes/
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INGREDIENTS:
1.5 lbs. Baby Dutch Potatoes, cut in half
¼ cup Olive Oil
½ tsp. Salt
½ tsp. Black Pepper
2 tsp. Fresh Rosemary, finely chopped
1 tsp. Fresh Thyme, finely hopped
1 Garlic Clove, minced
¼ cup Grated Parmesan
Italian Parsley, for garnish
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DIRECTIONS:
1. Preheat the oven to 400F.
2. Cut the potatoes, herbs, and garlic clove. Mix all ingredients in a large bowl (except for the Italian Parsley) until the potatoes are well coated.
3. Place the seasoned potatoes, cut side down, on a large baking sheet. Bake for 30 minutes, or until the potatoes are tender and the cut side down is crispy.
4. Remove from the oven and sprinkle with fresh parsley. Enjoy!

Made a big ‘ol batch of this classic soup the ot

Made a big ‘ol batch of this classic soup the other day for my neighbor across the street. She loved it, and I know you will too!
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BLOG —> https://sliceofjess.com/quick-easy-recipe-for-italian-wedding-soup/
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INGREDIENTS:
1 tbsp. Olive oil
1 Yellow Onion, diced
4 Carrots, peeled and small dice
4 Garlic Cloves, minced
1 tsp. Tomato Paste
1 - 2 tbsp. Crushed Calabrian Peppers, to taste
18 oz. Frozen Angus Beef Meatballs
8 - 12 cups Chicken Bone Broth (see notes below)
1 tsp. Whole Celery Seeds
10 oz. Frozen spinach
16 oz Acini de Pepe Pasta, uncooked
Salt + Pepper, to taste
Italian Parsley, for garnish
Grated Parmesan, for garnish
Red Pepper Flakes, optional
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DIRECTIONS:
1. Heat oil in a large stock pot and add the yellow onion and carrots. Sauté for about 5 minutes, or until slightly softened. Then add the garlic, tomato paste, and crushed Calabrian peppers. Continue to sautè for 1 - 2 minutes.
2. Add the frozen meatballs, 8 cups of chicken bone broth, celery seeds, and frozen spinach. Bring to a low boil and simmer for 10 minutes.
3. Next, add the Acini de Pepe Pasta and then continue to simmer for an additional 10 minutes, or until the pasta is plump.
4. Season with salt + pepper, to taste. Serve immediately with Italian parsley, parmesan, and red pepper flakes on the side for garnish.

Celebrating Soup Season with a SOUPER round up on

Celebrating Soup Season with a SOUPER round up on the blog! What are some of your favorite bowls of comfort?
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GRAB ALL THE RECIPES —> https://sliceofjess.com/our-most-popular-soup-recipes-for-soup-season-dunkers/
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Recipes are always linked in my bi0 too!

I spent yesterday late afternoon making THREE batc

I spent yesterday late afternoon making THREE batches of my Grandma June’s Classic Lasagna. IMO: it’s the best way to celebrate the beginning of the “ber” months! Cheers to my FAVORITE season of the year!🍂
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BLOG —> https://sliceofjess.com/classic-lasagna-recipe-3-generation-family-recipe/
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MEAT SAUCE:
½ lb. Ground Beef
½ lb. Hot Italian Sausage
1 Onion, finely diced
3 Garlic Cloves, minced
1 tbsp. Tomato Paste
48 oz. Marinara Sauce
½ cup Heavy Cream
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RICOTTA MIXTURE:
2 cups Ricotta Cheese
1 Egg
¼ cup Basil Pesto
.
TO ASSEMBLE:
12 No Boil Lasagna Noodles
16 oz. (4 cups) Low Moisture Mozzarella, shredded
4 oz. Fresh Mozzarella, torn into pieces
½ cup Parmesan Cheese, grated
Chopped Italian Parsley, to garnish
Red Pepper Flakes, optional to garnish
.
DIRECTIONS:
1. Sauté the ground beef and sausage with the onion over medium-high heat until crumbly and browned. Add the garlic and tomato paste, then continue to cook for 1 minute, or until fragrant.
2. Stir in the marinara sauce and simmer, uncovered, for 5 minutes. Once slightly thickened, mix in the heavy cream and turn off the heat.
3. Whisk together the ricotta, egg, and basil pesto in a large bowl.
4. Spread 1 cup of the meat sauce in a 9x13 greased casserole dish. Top with 4 lasagna noodles, slightly overlapping. Next layer with ½ ricotta cheese mixture, 1 cup shredded mozzarella, and 1 cup meat sauce. Repeat these layers one more time. Finish with 4 noodles on top, remaining meat sauce, and remaining mozzarella. Then randomly place the fresh mozzarella pieces throughout the top.
5. Cover with foil that’s been sprayed on the interior side with cooking spray, then bake for 45 minutes in a 350F preheated oven.
6. Remove foil and bake for an additional 15 minutes, or until browned and bubbly. If desired, broil at the end for 2 minutes.
7. Allow the lasagna to rest for at least 10 - 15 minutes before cutting and serving. Garnish lasagna each lasagna slice with parmesan cheese, chopped parsley, and optional red pepper flakes.

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