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How To Make Chimichurri – Slice of Jess

July 15, 2022 By Jessica Leave a Comment

How To Make Chimichurri

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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

  • Tangy Refrigerated Pickled Vegetables August 12, 2022
  • Raspberry Chia Seed Jam August 9, 2022
  • How To Make Confit Garlic On The Stovetop August 7, 2022
  • Creamy Mushroom Sauce for Legit Everything August 3, 2022
  • Zucchini Pasta with Peas, Herbs and Burrata August 2, 2022

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🏡: Charlotte, NC
📬: Jess@SliceOfJess.com
⤵️: 100’s of Killer Home Cookin’ Meals

Jess Bentley | Food & Travel
Making your own pickled vegetables at home is incr Making your own pickled vegetables at home is incredibly easy. Use them in sandwiches, salads, rice bowls, or whatever your heart desires!
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BLOG —> https://sliceofjess.com/tangy-refrigerated-pickled-vegetables/
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INGREDIENTS:
• ½ cup Rice Vinegar
• ½ cup White Wine Vinegar
• 1 cup Boiling Water
• 2 tbsp. Sugar, divided
• 2 tsp. Kosher Salt, divided
• 1 cup Shredded Carrots
• 1 cup Rainbow Radish, cut into matchsticks
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DIRECTIONS:
1. Bring vinegar and water to a boil.
2. Add the carrots to one mason jar, and the radishes to a second mason jar. Add sugar and salt to each jar (1 tbsp. and tsp. each).
3. Carefully pour the boiling vinegar water over veggies, making sure to fill to the brim. Cover and refrigerate until cooled. Enjoy within 3 weeks.
🇮🇹GIVEAWAY ALERT🇮🇹 We ventured over to 🇮🇹GIVEAWAY ALERT🇮🇹 We ventured over to @leositaliansocial today for lunch and had a fantastic experience. Wanna try them out for yourself? I’m giving away a $100 gift card for all your feasting frills!
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TO ENTER:
➡️: Follow @leositaliansocial & @sliceofjess
🍝: Like this Post
🍕: Tag as many friends as you’d like (in separate comments). Each comment counts as an entry, the more the merrier 🤪 Cheers!
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Winner will be announced on Thursday, August 11th.
Manic Monday deserves a slice or two of Detroit-St Manic Monday deserves a slice or two of Detroit-Style Pizza for dinner. Wouldn’t you agree?
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BLOG —> https://sliceofjess.com/deep-dish-detroit-style-pizza-recipe/
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FOR THE PIZZA DOUGH:
• 1 cup Warm Water
• .25 oz Package Active Dry Yeast
• 1 tsp. White Sugar
• 2 tsp. Olive Oil
• 1 tsp. Kosher Salt
• 2.5 cups Bread Flour
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FOR THE PIZZA:
• Olive Oil, as needed
• 1 tsp. Dried Oregano
• 8oz. Monterey Jack
• 8oz. Mild Cheddar
• 6oz. Pepperoni Slices
• 3 cups Pizza Sauce
• Fresh Italian Parsley, for garnish
• Red Pepper Flakes, for garnish
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DIRECTIONS:
1. Set out a large bowl and pour the warm water inside. Stir in yeast, sugar and gently stir to dissolve. Add the olive oil, salt and bread flour. Stir until dough forms and allow it to relax for 15 minutes. Turn dough onto the countertop and knead for 5 minutes, forming a ball.
2. Pour some oil in the bottom of the Detroit-style pizza pan. Place the dough on top of the olive oil and cover with a kitchen towel. Set aside on the countertop for 1 hour. The dough will increase in size.
3. When you're ready to assemble, preheat the oven to 550F.
5. Cut the cheeses into squares and set aside. Rub some olive oil on your fingertips and press down on the dough, spreading evenly to the edges. Make sure to press the dough up a half-inch around all the edges and remove any air bubbles.
5. Layer with pepperoni, cheese cubes (making sure to add cubes to the top edges of the dough on the sides of the pan) and pour sauce on top in 3 strips. If desired, place another layer of pepperoni on top with the sauce.
6. Bake at 550F for 15 minutes, or until golden brown.
7. Allow the pizza to cool for a few minutes and then carefully slide the pizza onto a cutting board with a spatula. Cut into squares and enjoy immediately with red pepper flakes and freshly chopped Italian parsley.
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
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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)
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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
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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
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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.
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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
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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
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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/
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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
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SERVE WITH:
• Tajin, to rim the bowl
• Tortilla or Plantain Chips
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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
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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)
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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
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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
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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
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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
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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
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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!🙃
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