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Cookies with a view

January 19, 2018 By Jessica Leave a Comment

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Recent Posts

Crispy Cordon Bleu Chicken Bites December 8, 2023
Grandma June’s Leftover Pasta Frittata with Bolognese December 7, 2023
Salisbury Steak Smothered In Homemade Mushroom Sauce November 29, 2023
Hearty Comforting Pasta Bolognese November 22, 2023
Honey Butter Skillet Corn with Saltine Crackers November 18, 2023

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The most tasty appetizer for the weekend ahead! .

The most tasty appetizer for the weekend ahead!
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BLOG —> https://sliceofjess.com/crispy-cordon-bleu-chicken-bites/
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FOR THE BITES:
12 @smfchicken Chunks
4 Deli Honey Ham Slices, cut into squares
4 Swiss Cheese Slices, cut into squares
Italian Parsley, to garnish
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HOMEMADE GARLIC-DIJON DRIZZLE:
½ cup Mayonnaise
2 tbsp. Heavy Cream
1 tbsp. - 1.5 Dijon Mustard, to preference
½ tsp. Garlic Powder
¼ cup Grated Parmesan
Salt + Pepper, to taste
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DIRECTIONS:
1. Preheat oven to 425F.
2. Place the chicken chunks on a parchment lined baking sheet in a single layer. Bake for 15 minutes.
3. While they bake, whisk all ingredients together for the garlic-dijon drizzle and set aside in the refrigerator.
4. Remove the chicken chunks from the oven and top each one with a few squares of ham and two squares of Swiss.
5. Place the topped chicken chunks back in the oven for 5 - 7 minutes, or until the cheese has melted.
6. Remove the bites from the oven and set on a serving platter. Drizzle with the garlic-dijon sauce and sprinkle with fresh parsley. Place a toothpick in each bite and serve immediately.

Tomato Soup with Grilled Cheese Croutons always pl

Tomato Soup with Grilled Cheese Croutons always pleases the soul. I’ve actually got a batch in my crockpot as we speak. Cheers to the colder months filled with bowls of warmth and comfort.
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BLOG —> https://sliceofjess.com/easy-crockpot-recipes-tomato-basil-soup/
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INGREDIENTS:
½ Sweet Yellow Onion, chopped
5 Tbsp. Salted Butter
3 cups Vegetable Broth
30 ounce can Crushed Tomatoes
30 ounce can Diced Tomatoes
1 cup Fresh Basil Leaves
2 Tbsp. Fresh Oregano Leaves
2 tsp. Fresh Thyme
4 Garlic Cloves
½ tsp. Salt
½ tsp. Red Pepper Flakes
¼ tsp. White Pepper
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DIRECTIONS:
1. Start by sautéing half of a sweet yellow onion with one tablespoon of butter. Once browned and caramelized, scrape into the bottom of the slow cooker.
2. Add remaining butter and all other ingredients into the bowl. Stir until combined.
3. Cook on high for 4 hours or on low for up to 8 hours.
4. Using an immersion blender, carefully blend soup until smooth. Serve immediately with desired toppings.

A classic recipe from the past, make this meal and

A classic recipe from the past, make this meal and you’ll defiantly be craving it over and over again.
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BLOG —> https://sliceofjess.com/salisbury-steak-smothered-in-homemade-mushroom-sauce/
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TO MAKE SALISBURY STEAK PATTIES:
2 tbsp. Butter
½ Yellow Onion, minced
3 Garlic Cloves, minced
1 tsp. Worcestershire Sauce
¼ cup Heavy Cream
1 Egg
1 tsp. Ketchup
2 tsp. Dijon Mustard
½ tsp. Italian Seasoning
1 tsp. Salt
½ tsp. Pepper
½ cup Italian Breadcrumbs
1 lb. Ground Beef
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FOR THE MUSHROOM SAUCE:
2 tbsp. Butter
1 tbsp. Olive Oil
½ Yellow Onion, thinly sliced
8 oz. White Mushrooms, sliced
3 Garlic Cloves, minced
¼ cup Dry Red Wine
2 tbsp. Sherry Vinegar
2 cups Beef Broth
1 tsp. Worcestershire
2 tbsp. Cold Water + 2 tbsp. Cornstarch
Salt + Pepper, to taste
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Directions are on my blog, click the link in my bio or Google “Salisbury Steak Slice of Jess” (I ran out of letters to add them here 🤪). Enjoy!

Served piping hot over pappardelle with fresh basi

Served piping hot over pappardelle with fresh basil and parmesan… this is one of my favorite cold weather meals.
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BLOG —> https://sliceofjess.com/hearty-comforting-pasta-bolognese/
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TO MAKE THE BOLOGNESE:
2 tbsp. Olive Oil
1 Onion, minced
1 Carrot, minced
1 Celery, minced
3 Garlic Cloves, minced
2.25 lbs. Meatloaf Mix (Ground Beef + Pork)
2 tsp. Salt+
5 tbsp. Tomato Paste
2 cups Red Wine
1.5 cups Beef Broth
2-28 oz. San Marzano Whole Tomatoes with Juice
2 tsp. Italian Seasoning
2 Bay Leaves
1 cup Heavy Cream
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FOR SERVING:
2 lbs. Pappardelle Noodles
Shredded Parmesan
Fresh Basil and Italian Parsley
Red Pepper Flakes, optional
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DIRECTIONS:
1. Heat olive oil over medium-high in a large stock pot or dutch oven. Add the onion, carrot, celery and sauté for 4 minutes. Next add the garlic and continue to cook until fragrant - about 1 minute.
2. Add the ground meat and sautè until browned. Season with salt and then add the tomato paste. Continue to sauté for another minute or two.
3. Deglaze the pot with red wine, making sure to scrape up the brown bits at the bottom of the pan. Bring to a simmer and allow the wine time to reduce by half. Next add the beef broth, whole tomatoes with juice, Italian seasoning, and bay leaves. Crush the tomatoes with the back of your spoon / spatula and bring to a simmer.
4. Slightly cover the top of the pot and stir every 20 minutes, allowing the sauce to simmer for at least 2 hours.
5. When ready to enjoy, cook the pappardelle to packaged directions for al dente. Make sure to save some of the pasta water before draining. Stir the heavy cream into the sauce before serving. Taste, and add more salt if needed.
6. Add desired amount of pappardelle to a serving bowl and mix together with desired amount of bolognese. Top with shredded parmesan, basil, and Italian parsley. Serve with red pepper flakes on the side. Enjoy immediately.

You’ll be noshing on this spoonful after spoonfu

You’ll be noshing on this spoonful after spoonful (and then some). Cheers to the holiday week ahead!
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BLOG —> https://sliceofjess.com/honey-butter-skillet-corn-with-saltine-crackers/
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INGREDIENTS:
3 tbsp. Salted Butter
2 tbsp Olive Oil
32 oz. Frozen Yellow Corn
1 Garlic Clove, minced
1 tsp. Onion Powder
4 oz. Cream Cheese or Creme Fraiche
2 tbsp. Honey
¼ cup Grated Parmesan
Salt + Pepper, to taste (about ½ tsp. each)
12 Saltine Crackers, crushed
¼ cup Shredded Parmesan
Fresh Parsley, for serving
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DIRECTIONS:
1. Heat the butter and olive oil in a skillet over medium-high heat. Add the corn (leave frozen) and sauté for 5 - 6 minutes. Next add the minuted garlic and onion powder. Continue to cook until fragrant (about 1 minute).
2. Add the cream cheese or crème fraiche and stir until melted. Next drizzle on the honey and add the grated parmesan. Mix, then season to taste with salt and pepper.
3. Turn off the heat and sprinkle with crushed Saltine crackers; mix to combine. Allow to sit for 3 - 4 minutes so the crackers can soak up some of the extra yummy sauce.
4. Before serving, sprinkle with shredded parmesan and fresh parsley. Enjoy immediately.

This Bread Pudding with French Onion Gravy is the

This Bread Pudding with French Onion Gravy is the creamiest, dreamiest casserole and it needs to make an apperance on your table this upcoming week. Whether you serve it during the days leading up to the main meal or highlight it as a side dish alongside all your other Thanksgiving fixings… it truly is an absolute crowd pleaser.

This year I’m giving myself a helping hand in the kitchen by preordering a few appetizer platters, our turkey, and assorted desserts from @earthfare. They even offer more than 16 sides to choose from as well. Make sure to check out all their affordable offerings by clicking the link on their bio. Happy Holidays!
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RECIPE + DIRECTIONS —> https://sliceofjess.com/best-bread-pudding-recipe-with-french-onion-gravy/

There’s something extra special when the oven is

There’s something extra special when the oven is on and those cozy smells of caramelization / savory notes are drifting through the air.
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BLOG —> https://sliceofjess.com/cheesy-hamburger-and-rice-casserole/
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INGREDIENTS:
4 cups Cooked White Rice
1 lb. Ground Beef
2 tsp. Dried Ranch Seasoning Mix
1 Small Yellow Onion, diced
½ tsp. Salt
½ tsp. Pepper
3 Garlic Cloves, minced
1 (10.5 oz) can Cream of Mushroom Soup
½ cup Milk
4 oz. Mascarpone or Cream Cheese
¼ cup Sour Cream
8 oz. Block of Melty Cheese, shredded
2 tbsp. Minced Italian Parsley, for garnish
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DIRECTIONS:
1. Preheat the oven to 350F and grease a large baking dish with non-stick cooking spray or melted butter and set aside.
2. Add the ground beef to a skillet with the onions and dried ranch seasoning. Sauté until the beef is fully cooked and the onions are softened. Add the garlic and continue to sauté for 1 more minute. Season with salt, pepper, and mix to combine.
3. Whisk the cream of mushroom, milk, mascarpone (or cream cheese), sour cream and half of the shredded cheese in a large bowl. Add the ground beef mixture and fold together to combine. Pour into the greased baking dish and top with remaining cheese.
4. Bake, covered with foil, for 20 minutes. Remove the foil and broil until the top is caramelized and crispy. Sprinkle with Italian parsley and serve immediately.

When it comes to crispy potatoes, there’s nothin

When it comes to crispy potatoes, there’s nothing more fun than turning them into a crowd-pleasing appetizer with mint-yogurt dipping sauce. I’ve always been a spud lover, ever since I was little. So obviously, exploring different ways to prepare them are right up my alley.
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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
(Served with @bolani.co Garlic Mint Yogurt)
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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.
3. Shape the mashed potato mixture into smaller, quarter-sized balls. Repeat until you’ve used all of the mixture.
4. 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.
5. Toss the potatoes with remaining pecorino and minced parsley. If needed, add more salt to taste. Serve immediately with your favorite dipping sauce.
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This recipe was adapted from a video I saw by @brightmomentco - thanks for the inspo! 🙂

Happy Friendsgiving season! As you can probably gu

Happy Friendsgiving season! As you can probably guess, I love being the host and making food for everyone. This weekend’s festivities will include these individual-sized apps… just think of them as the best bite from a charcuterie board! Here’s everything you’ll need:
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BLOG —> https://sliceofjess.com/bite-sized-antipasti-board-flatbread/
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SAVORY & SWEET PROSCIUTTO:
6 Mini Flatbreads
12 Arugula Leaves
6 Slices of Prosciutto
18 Mozzarella Pearls
6 Small Toothpicks
Drizzle each with Hot Honey (or regular)
¼ cup Crushed Pistachios
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CAPRESE:
6 Mini Flatbreads
2 Campari Tomatoes, sliced 3-Ways
1 Burrata Ball, sliced into 6
6 Fresh Basil Leaves
Drizzle each with Aged Balsamic Glaze
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FESTIVE SOPRESSATA:
6 Mini Flatbreads
¼ cup Cranberry Jelly
6 Sopressata Slices
3 tbsp. Garlic and Herb Goat Cheese
6 Gerkins or Dill Pickle Slices
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DIRECTIONS:
1. SAVORY & SWEET PORSCIUTTO: Layer each flatbread in the order listed above. The mozzarella pearls are slid onto the toothpicks. See photos. Repeat until all flatbreads are assembled. Add as much (or as little) of the hot honey as you prefer, then sprinkle the entire platter with pistachios.
2. CAPRESE: Layer each flatbread in the order listed above.
3. FESTIVE SOPRESSATA: Layer each flatbread in the order listed above. Note: I like to fold the Sopressata in 4ths and add the ½ tablespoon of goat cheese into the middle.

Air Fried Tofu is my homemade (healthier) version

Air Fried Tofu is my homemade (healthier) version of one of my favorite things to order when we dine out at local sushi establishments. It’s crispy, savory, slightly spicy, and incredibly easy to make. Let get into it!
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BLOG —> https://sliceofjess.com/super-crispy-air-fried-tofu/
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INGREDIENTS:
16 oz. Extra Firm Tofu, pressed and torn into 1” pieces
2 tbsp. Liquid Aminos
1 tsp. Toasted Sesame Oil
½ tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Paprika
½ tsp. Cayenne Powder
1 tbsp. Cornstarch
1 tsp. Black Sesame Seeds (optional)
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DIRECTIONS:
1. Tear the tofu into smaller bite-sized pieces and place in a large bowl. Pour over the liquid aminos, sesame oil, and toss to combine. Then add the seasonings, cornstarch, and toss to coat every piece.
2. Place tofu in the air fryer, making sure not to crowd or overlap. BASKET AIR FRYER: Air fry at 400F for 10 - 12 minutes, shaking the tofu halfway through. RACK AIR FRYER: Divide tofu among both racks. Air fry at 400F for 10 minutes, flipping the tofu halfway through and alternating racks. Then air fry for an additional 10 minutes or until crispy.
3. Once crispy, remove the tofu and set on a wire rack to cool for 2 - 3 minutes. Then serve with a sprinkle of sesame seeds and your favorite dipping sauce.

We’ve got another holiday-inspired recipe up on

We’ve got another holiday-inspired recipe up on the blog! Succulent @smfchicken breasts stuffed with ooey-gooey brie cheese and tart cranberries. They’re then breaded, baked and topped with crushed pistachios. So good.
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BLOG —> https://sliceofjess.com/brie-and-cranberry-stuffed-chicken-with-pistachios/
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FOR THE ROLL-UPS:
1.5 lb. Thin Sliced Boneless Skinless Chicken Breasts
1 tsp. each Salt + Pepper
1 tsp. Garlic Powder
Brie Cheese with the rind
¼ cup Dried Cranberries
2 Eggs, whisked with 2 tbsp. Heavy Cream
½ cup Seasoned Breadcrumbs
¼ cup Grated Parmesan
Olive Oil Spray, as needed
Toothpicks, as needed
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GARNISH:
½ cup Pistachios, crushed
1 tsp. Crushed Red Pepper Flakes
1 tbsp. Chopped Italian Parsley
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Instructions
1. Preheat the oven to 375F.
2. Mix together the salt, pepper, and garlic powder in a small bowl. Lay the sliced chicken on a flat surface and sprinkle each one with the salt + pepper mix.
3. Cut the brie into thin slices and add equal amounts to each chicken piece. Place the brie in the middle.
4. Divide the cranberries equally on top of the brie slices. Then tightly roll each chicken slice, from bottom side up and secure the roll with a toothpick. Repeat with each slice and set aside.
5. Whisk the eggs and heavy cream together in a large bowl. In a second bowl, mix together the breadcrumbs and grated parmesan.
6. Dip each rollup into the egg mixture and then the breadcrumbs. Toss to coat and set on a parchment-lined baking sheet. Repeat with all rollups.
7. Spray the top of each rollup with olive oil and bake for 35 minutes, or until the internal temperature reaches 165F. If desired, broil at the end for 2 minutes to create a deeper golden brown crust.
8. Garnish with crushed pistachios, red pepper flakes (optional) and fresh parsley. Enjoy immediately.

Happy #NationalSandwichDay! Make sure to sink your

Happy #NationalSandwichDay! Make sure to sink your teeth into one of your favorites for lunch! If you need some inspo, here’s a handheld I make on the regular 🥪
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BLOG —> https://sliceofjess.com/italian-blt-sandwich-with-sun-dried-tomato-mayo/
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(Makes 4 Sandwhiches)
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FOR THE SUN-DRIED TOMATO MAYO:
8 oz. Sun-Dried Tomatoes with oil
½ cup Slivered Almonds
2 Garlic Cloves
1 cup Mayonnaise
1 tsp. Crushed Red Pepper
1 tsp. Italian Seasoning
Kosher Salt, to taste
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FOR THE BLAT SANDWICH:
12 Slices of Bacon
8 Slices of Bread, Toasted with Mayo
2 Large Ripe Tomatoes
8 Green Lettuce Leaves
2 Avocados, smashed
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DIRECTIONS:
1. Pulse all ingredients for the Sun-dried Tomato Mayo in a food processor until smooth and combined. Set in a bowl and refrigerate until you’re ready to assemble the sandwiches.
2. Preheat oven to 400F. Place bacon on a parchment-lined baking sheet in a single layer. Bake for 18 - 20 minutes, or until browned and crispy. Transfer to a stack of paper towels to cool.
3. Slather one side of each slice of bread with a light smear of mayo. Toast, mayo-side-down, in a medium-high skillet until golden. Flip and toast the other side, if desired.
4. Arrange 8 slices of bread, mayo-toasted side down on a cutting board. Smear the inner sides of all 8 slices with sun-dried tomato mayo. Then layer four slices with smashed avocado, lettuce, fresh mozzarella, cooked bacon, tomatoes, and then top each one with the other piece of toasted bread.

These colorful sheet pan chicken thighs are a tast

These colorful sheet pan chicken thighs are a tasty swap if you don’t feel like cooking a whole turkey this holiday season. Served over root vegetables, it turns out to be quite the festive combination.
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BLOG —> https://sliceofjess.com/maple-dijon-sheet-pan-chicken-with-cranberry-apple-relish/
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FOR THE CHICKEN:
2 lbs. @smfchicken Thighs
3 Garlic Cloves, minced
2 tbsp. Dijon Mustard
2 tbsp. Maple Syrup
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ROASTED ROOT VEGGIES:
2 tbsp. Olive Oil
2 Sweet Potatoes, skinned and cut into 1-inch pieces
16 oz. Brussels Sprouts, cut in half
1 Small Red Onion, thickly sliced
Salt + Pepper, to taste
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CRANBERRY APPLE RELISH:
2 cups Cranberries, thawed from frozen
1 Granny Smith Apple, chopped
1 Orange, zested and juiced
2 tbsp. Granulated Sugar
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Directions are on the blog - link in bio. Or comment “full recipe” and I’ll DM them to you. 🙂

Do you have any leftover pasta from the weekend? S

Do you have any leftover pasta from the weekend? Slide into Monday with these babies, right here! Cheesy, savory, herby… everything you want in each bite.
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BLOG —> https://sliceofjess.com/cheesy-spaghetti-sandwich-sliders-with-meatballs/
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GARLIC HERB BUTTER:
1 cup Salted Butter, melted
4 Garlic Cloves, minced
2 tbsp. Chopped Italian Parsley
FOR THE SLIDERS:
1-Package Hawaiian Slider Rolls
2 cups Leftover Spaghetti Mixed With Sauce
8 oz. Mozzarella, sliced thin
12 Meatballs, cooked
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GARNISH:
2 tbsp. Grated Parmesan
Red Pepper Flakes, optional as desired
1 tbsp. Fresh Italian Parsley
.
DiRECTIONS:
1. Preheat the oven to 350F. While you’re waiting for it to warm, mix all ingredients for the garlic herb butter together in a small bowl. Set aside.
2. Remove the rolls from the packaging and carefully cut in half, horizontally (separating the tops from the bottom). Then cut an “X” in the middle of each top, using kitchen scissors.
3. Place both sides of the rolls on a baking dish, the bottom layer with cut side up and the top layer with cut side down (X’s on top). Brush both with ⅔ of the garlic herb butter, then bake for 10 minutes. Meanwhile, heat up the spaghetti and slice the mozzarella.
4. Remove the rolls from the oven, top with spaghettiand most of the mozzarella slices (reserving some to sprinkle on top). To assemble, place the top layer of the bread on the bottom and garnish each slider roll with a cooked meatball by snuggling it inside the “X”.
5. Sprinkle the top with remaining mozzarella and bake for 15 more minutes. When finished, brush with remaining garlic herb butter, sprinkle with grated parmesan, optional red pepper flakes, and garnish with fresh herbs.

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!

This buttermilk brined chicken has a light and cri

This buttermilk brined chicken has a light and crispy coating that is smothered in Korean-inspired gochujang sauce. I choose to fry this dish in @oleicousa Safflower Oil, as it has a mild flavor that doesn’t overpower the dish. Honestly, it’s a great frying oil for a variety of dishes.
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BLOG —> https://sliceofjess.com/gochujang-korean-fried-chicken-recipe/
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FOR THE SAUCE:
2 tsp. Toasted Sesame Oil
2 Garlic Cloves, minced
1 tsp. Ginger Paste
2 tbsp. Rice Vinegar
3 tbsp. Liquid Aminos
2 tbsp. Brown Sugar
2 tbsp. Honey
3 tbsp. Gochujang Paste
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FRIED CHICKEN:
1.5 lb. Chicken Thighs, sliced into small chunks
1 tsp. Kosher Salt
1 tsp. Black Pepper
1 Egg
½ cup Buttermilk
½ cup All Purpose Flour
¼ cup Potato Starch
¼ tsp. Baking Soda
Oléico Safflower Oil, for frying
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SUGGESTED GARNISH:
1 tbsp. Chopped Chives
½ tbsp. White Sesame Seeds
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DIRECTIONS:
1. Whisk together all of the ingredients for the sauce and set aside.
2. Cut chicken into smaller chunks and set in a bowl with salt, pepper, egg, and buttermilk. Allow to marinate for at least 1 hour.
3. Mix together the flour, potato starch, and baking soda in a large bowl. Remove chicken pieces from the buttermilk, making sure to shake off any excess liquid, and coat in the mixed flour dredge.
4. Add oil to a large stockpot and heat to 350F. Cook the chicken bites, working in batches, for 5 minutes or until golden brown. Remove with a slotted spoon and set on a baking sheet lined with a cooling rack or paper towels while you fry the remaining batches.
5. Heat up the gochujang sauce until thickened while the chicken bites fry.
6. Add all the chicken bites to a large bowl or serving platter, pour over the gochujang sauce and mix to combine. Serve immediately with chives and sesame seeds. #ad
#Oléicoforlife, #Oléico, #Oleico

My grandma was known for many of her recipes, but

My grandma was known for many of her recipes, but this one was a regular at family gatherings. Fluffy potatoes served pipping hot in a creamy cheese sauce that’s dressed with a crunchy topping and herbs.
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BLOG —> https://sliceofjess.com/2023s-version-of-grandma-junes-cheesy-potatoes-recipe/
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INGREDIENTS:
30 oz. Frozen Shredded Hash Browns
½ cup Melted Butter
10.5 oz. Cream of Cheddar Soup
1 cup Greek Yogurt (or Sour Cream)
1 small Yellow Onion, chopped
8 oz. Extra Sharp Cheddar Cheese, shredded and divided
4 oz. Monterey Jack, shredded
1 tsp. Garlic Powder
1 tsp. Paprika
½ tsp. Black Pepper
1 cup Crushed Ruffles Cheddar and Sour Cream Chips
½ cup Grated Parmesan
¼ cup Chopped Chives, for garnish
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DIRECTIONS:
1. Pour the frozen hash browns in a large bowl and mix together with the butter, cheddar soup, Greek yogurt, onion, half of the shredded cheddar, Monterey Jack cheese, and spices. Mix until combined.
2. Preheat the oven to 350F. Place the hashbrown mix into a 9x13 greased casserole dish. Sprinkle with remaining sharp cheddar, cover with foil, and bake for 40 minutes.
3. Remove the foil and evenly sprinkle the top with crushed Ruffles chips. Top the chips with parmesan and place back in the oven for 10 minutes.
4. Once the chips have slightly browned, remove from the oven and allow the casserole to sit for 5 - 10 minutes. Sprinkle with chopped chives before serving.

Nestled on a bed of potato gnocchi, this chicken e

Nestled on a bed of potato gnocchi, this chicken entrée will immediately become a family favorite. Be sure to serve with shaved parmesan and fresh herbs! Of course, some crusty bread with butter on the side is always welcomed.
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BLOG —> https://sliceofjess.com/bite-sized-chicken-piccata-with-potato-gnocchi-pillows/
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FOR THE MAIN MEAL:
1.5 lb. @smfchicken Thighs, cut into bite-sized pieces
½ cup Flour
1 tbsp. Dry English Mustard
4 tbsp. Butter
1 Shallot, thinly sliced
3 Garlic Cloves, minced
½ cup White Wine
1 cup Chicken Stock
1 Lemon, zested and juiced
16 oz. Gnocchi
2 tbsp. Drained Capers
½ cup Heavy Cream
1 tsp. Salt, or more to taste
1 tsp. Black Pepper
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SUGGESTED GARNISH:
Shaved Parmesan
Chopped Italian Parsley
.
DIRECTIONS:
1. Cut the chicken into bite-sized portions. Mix the flour with the dry English mustard in a large bowl, toss the chicken pieces into the flour mixture and shake off any access flour. 2. Sauté the bites in butter until golden on each side in a large skillet, about 10 minutes. Remove with a slotted spoon and set aside.
4. Add the butter to the same skillet over medium-high heat. Once melted, saute the shallot and garlic until fragrant, about 1 - 2 minutes.
4. Deglaze the skillet with white wine, chicken stock and add the zest + juice of 1 lemon.
5. While the skillet deglazes and the juices reduce, bring a pot with water to a rolling boil and cook the gnocchi until they’re floating, about 4 minutes.
6. Remove the gnocchi with a slotted spoon and add right into the skillet with drained capers, heavy cream, salt, pepper, and cooked chicken. Make sure to stir until every piece of chicken and gnocchi is covered in the skillet sauce.
7. Serve immediately with shaved parmesan and Italian parsley.

I’m not much of a baker, so quick and simple rec

I’m not much of a baker, so quick and simple recipes in the bread world are my jam. Drop biscuits happen to be my favorite since they require no kneading, rolling, or special cutters. Simply stir the ingredients together and drop by the spoonful on a prepared baking sheet. 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.

I absolutely heart making soups from scratch. Ther

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

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