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Slice of Jess – Slice of Jess

August 3, 2020 By Jessica Leave a Comment

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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

Peanut Sesame Ground Chicken with Bok Choy and Carrots January 20, 2025
A Slice Of Our Week: 2025 Dinner Meal Plans – Week 4 January 19, 2025
My Grandma’s Favorite Recipe for Pastina: Italian Penicillin January 13, 2025
A Slice Of Our Week: 2025 Dinner Meal Plans – Week 3 January 12, 2025
Thai Chicken Meatballs with Turmeric and Herbs January 7, 2025

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

What are you noshing on during the playoffs this w

What are you noshing on during the playoffs this weekend?
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BLOG —> https://sliceofjess.com/puff-pastry-reuben-pinwheel-recipe/
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INGREDIENTS:
4 Tbsp. Cream Cheese, softened
1 Tbsp. Course Ground Mustard
2 Puff Pastry Sheets, thawed
6 oz. Corned Beef, chopped
8 Slices Baby Swiss Cheese (6oz), chopped
1 cup Sauerkraut, drained
¼ cup Chopped Red Onions, optional
1 tbsp. Celery Seeds, optional
Italian Parsley, for serving
1000 Island, for serving (recipe on blog)
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DIRECTIONS:
1. Mix together the softened cream cheese and course ground mustard in a small bowl.
2. Unfold the thawed puff pastry onto a cutting board or kitchen counter.
3. Divide the corned beef, Swiss cheese, sauerkraut, red onions, and celery seeds between both puff pastry sheets.
4. Roll the sheets “jelly roll” style and wrap each roll in plastic wrap. Refrigerate for at least 2 hours or freeze for 30 minutes.
5. Preheat the oven to 400F. Remove plastic wrap and slice each pastry sheet into 8 pinwheels with a serrated knife. You will have 16 wheels total.
6. Bake for 20 minutes on a parchment lined baking sheet. Flip, and then continue to bake for another 10 minutes.
7. Remove from the oven and sprinkle with chopped Italian parsley. Serve immediately with 1000 island for dipping.

Lunch Vibes… but make it fusion.
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RECIPE BLOG —> https://sliceofjess.com/crispy-chicken-korean-bird-dogs/
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FOR THE BASE:
24 @smfchicken Chunks
8 Top Sliced Hot Dog Buns
8 oz. Kimchi
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SWEET & TANGY SLAW:
3 tbsp. Brown Sugar
1 tbsp. Grated Ginger
⅓ cup Rice Vinegar
2 tbsp. Chili Garlic Sauce
2 tbsp. Dijon Mustard
3 tsp. Sesame Oil
½ tsp. Salt + Pepper
8 oz. Cabbage, thinly shredded
½ Red Onion, thinly sliced
2 tbsp. White Sesame Seeds
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SUGGESTED TOPPINGS:
1 Jalapeño, sliced
Yellow Mustard, as needed
Sriracha, as needed
⅓ cup Chives, sliced
⅓ cup Cilantro, chopped
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DIRECTIONS:
1. Bake or air fry the chicken chunks according to packaged directions.
2. While the chicken chunks bake, cut all of the veggies and toppings.
3. Whisk together the brown sugar, ginger, rice vinegar, chili garlic sauce, dijon, and sesame oil in a large bowl. Season with salt and pepper. Next, add the cabbage, red onion, and sesame seeds. Mix to combine.
4. To assemble, add three chicken chunks to each hot dog bun. Then top with coleslaw, kimchi, and desired suggested toppings. Enjoy immediately.

Alabama White Sauce Pulled Chicken Sandwiches are

Alabama White Sauce Pulled Chicken Sandwiches are always a winner at my house. I know they’ll be at yours, too!
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BLOG —> https://sliceofjess.com/alabama-white-sauce-pulled-chicken-sandwiches/
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FOR THE PULLED CHICKEN:
½ cup Chicken Bone Broth or Stock
1 tbsp. Everything But The Bagel Seasoning
6 Boneless, Skinless Chicken Breasts
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FOR THE ALABAMA WHITE SAUCE:
1 cup Mayonnaise
⅓ cup Apple Cider Vinegar
1 Tbsp. Worcestershire
1 Tbsp. Black Pepper
2 tsp. Dark Brown Sugar
½ tsp. Kosher Salt
½ tsp. Onion Powder
½ tsp. Garlic Powder
¼ tsp. Cayenne
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FOR THE SANDWICH:
Dill Pickles, as needed
4 Sandwich Rolls or Hamburger Buns
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DIRECTIONS:
1. INSTANT POT CHICKEN: Place bone broth and seasoning in the instant pot. Set chicken inside the pot and cover with the lid.Turn valve to “sealing” and select the pressure cooker button. Set the timer for 15 minutes and allow the cooker to pressurize. Once cooked, switch the valve to “vent” and let the instant pot release pressure release for 10 minutes. After 10 minutes, open the lid and ladle out about half the liquid. Shred with two forks and serve as desired. You can add more seasoning here if you wish.
2. CROCKPOT CHICKEN: Place Chicken in the crockpot and sprinkle with seasonings. Pour chicken stock over chicken and cook on low, for 6-8 hours. (If using frozen chicken, chicken stock is not necessary.) Remove Chicken with tongs and use two forks to shred.
3. FOR THE ALABAMA WHITE SAUCE: Whisk all ingredients together in a mixing bowl until well combined. Pour into a mason jar (with a lid) and keep refrigerated until ready to use.
4. TO ASSEMBLE SANDWICHES: Evenly divide shredded chicken among the sandwich rolls or hamburger buns. Drizzle with desired amount of Alabama White Sauce and top with pickles. Enjoy immediately.

Struggling to figure out some easy yet tasty dinne

Struggling to figure out some easy yet tasty dinner ideas for this week? I’ve got you covered, boo!
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WEEK 3 ROUND-UP —> https://sliceofjess.com/a-slice-of-our-week-2025-dinner-meal-plans-week-3/
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Meatball and Italian Sub Sandwiches
Super Comforting Potato & Leek Soup
One Pan Mexican Rice & Ground Beef Casserole
Cuban Mojo Chicken with Charred Scallion Chimichurri
Creamy Mushroom Ramen with Brown Butter Chicken
Pizza-Inspired Baked Tortellini

When feeling under the weather, there’s no bette

When feeling under the weather, there’s no better remedy than good ‘ol Italian Penicillin – tiny Pastina simmered in a veggie-packed broth. Garnish with parmesan, pepper, and herbs!
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BLOG —> https://sliceofjess.com/my-grandmas-favorite-recipe-for-pastina-italian-penicillin/
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FOR THE ITALIAN PENICILLIN:
4 cups Chicken Stock
Parmesan Rind
½ Yellow Onion
2 Carrots, peeled and cut in half
2 Celery Stalks, cut in half
5 Garlic Cloves
1 Sprig Fresh Thyme, optional
1 tsp. Turmeric
1 tsp. Salt
2 tbsp. Butter, divided
1 cup Pastina
½ cup Freshly Grated Parmesan Cheese
Splash of Heavy Cream
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TO TASTE & GARNISH:
Freshly Grated Parmesan Cheese
Cracked Black Pepper
Chopped Italian Parsley, optional
Fresh Lemon Juice, optional
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DIRECTIONS:
1. Add the chicken stock, parmesan rind, carrots, celery, garlic, and optional fresh thyme to a large pot. Bring to a boil, cover, and lower the heat to a simmer for 20 minutes.
2. Using a slotted ladle or spoon, transfer the vegetables to a blender, making sure to remove the Parmesan rind and thyme sprig to disregard. Add turmeric, salt, along with some of the broth to the blender and blend until smooth.
3. Pour the blended veggies back into the broth, add the butter, and stir to combine. Pour in the Pastina and simmer, uncovered, for 8 - 10 minutes. Stir about every minute or so to prevent sticking.
4. Once the Pastina is al dente, turn off the heat and stir in about ½ cup parmesan cheese and a splash of heavy cream.
5. Serve warm with more parmesan, fresh cracked pepper, and optional Italian parsley and lemon juice.

There’s something about waking up to snow that h

There’s something about waking up to snow that has me craving crab cakes (or maybe because last Saturday we hosted a crab feast at our house with friends and I wish we could do a redo). What are you noshing on today?
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BLOG —> https://sliceofjess.com/korean-crab-cake-sandwich-recipe/
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FOR THE CRAB CAKES:
• ½ lb. Jumbo Lump Crab Meat
• ½ lb. Lump or Claw Crab Meat
• 1 cup Crushed Unsalted Saltine Crackers (about 21 crackers)
• 1 Large Egg
• ½ cup Mayonnaise
• 2-3 Dashes Tabasco Sauce
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Korean Chile Flakes
• 1 tbsp. Worcestershire sauce
• ⅛ tsp. Kosher Salt
• 1 tbsp. Minced Fresh Italian Parsley
• 2 tsp. Fresh Lemon Juice
• 1 tbsp. Lemon Zest (optional)
• ¼ cup Vegetable Oil, for cooking
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SUGGESTED SANDWICH INGREDIENTS:
• Toasted Bread
• Kimchi
• Fresh Cilantro
• Pepperoncini Tartar Sauce (recipe on blog)
• Spicy Pickled Cucumbers (recipe on blog)
• Lemon Wedges, optional garnish
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DIRECTIONS:
1. Combine crab meat and crushed crackers in a large mixing bowl.
2. In a medium sized mixing bowl, whisk together the egg, mayonnaise, tobacco sauce, old bay, Korean chile flakes, Worcestershire, salt, Italian parsley, lemon juice and optional lemon zest.
3. Fold the mayonnaise mixture into the crab meat and set the mix in the refrigerator for at least 30 minutes to allow the flavors blend.
4. Once you’r ready to cook, divide the crab cake mixture into 8 patties. Be careful not to overwork the mixture (this will ensure you still have large clumps of crab meat).
5. In a large skillet over medium-high heat, add oil and heat. Test the oil with a tiny piece of crab cake mix. If it sizzles... the oil is ready.
6. Once the oil is hot enough to sear the crab cakes, cook them for about 3 - 4 minutes per side. You know they are done when they are golden brown and hot in the center. Depending on the size of your skillet, you may have to work in batches.
7. When finished, transfer crab cakes to a plate lined with paper towels to drain.
8. Assemble sandwiches immediately with kimchi, fresh cilantro, tartar, spicy pickled cucumbers and serve with optional lemon wedges.

Meatballs are my love language, and when I can whi

Meatballs are my love language, and when I can whip them together with the international flavors of Thailand… this girl is a happy camper. I serve them on their own with a dipping sauce as an appetizer… or nestle on top of coconut rice with a side cabbage salad to showcase as a main course. Oh, and they’re absolutely perfect for meal prep. I suggest you go to your local retailer, grab a package of @smfchicken ground, whatever pantry staples you need, and make these pronto. I promise, you’re gonna love them!
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BLOG —> https://sliceofjess.com/thai-chicken-meatballs-with-turmeric-and-herbs/
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FOR THE MEATBALLS:
1 lb. Ground Chicken
¼ cup Cilantro, minced
2 tbsp. Chives, chopped
1 tbsp. Lemon Grass Paste
1 tsp. Grated Ginger
3 Garlic Cloves, minced
1 tbsp. Fish Sauce
2 tsp. Toasted Sesame Oil
½ tsp. White Pepper
2 tsp. Turmeric
1 Egg
½ cup Panko Breadcrumbs (+ ¼ cup breadcrumbs, if needed)
1 - 2 Thai Chilies, minced (optional, depending on heat preference)
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TO SERVE:
Cilantro
Lime Wedges
Thai Chilies (optional)
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DIRECTIONS:
1. Preheat the oven to 430F.
2. Place all meatball ingredients in a bowl and mix well. If needed, add a little more breadcrumbs if the meat mixture is too wet or until you’ve reached your desired consistency. Form into 12 - 14 equal sized meatballs.
3. Line a cookie sheet with parchment paper and then top with an oven-safe rack. Spray the rack with cooking spray and then top with the meatballs.
4. Bake for 20 minutes, or until internal temperature is a minimum of 165F.
5. Serve immediately with desired garnishes and/or sauce.

Starting 2025 I’m revamping my “A Slice of You

Starting 2025 I’m revamping my “A Slice of Your Week” series into a weekly dinner inspiration menu. Every Sunday expect to find a roundup on my blog with 6 dinner recipes for the week ahead. Want them sent directly to your inbox? Be sure to sign up for my email list on the right hand side of my website. Cheers to a tasty week ahead!
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THIS WEEK’S RECIPES—> https://sliceofjess.com/a-slice-of-our-week-2025-dinner-meal-plans-week-2/

Let’s talk about one of the best flavor combinat

Let’s talk about one of the best flavor combinations for your game day Sunday!
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BLOG —> https://sliceofjess.com/kimchi-cheeseburger-egg-rolls/
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INGREDIENTS:
1 lb. Ground Beef
¼ cup Minced Yellow Onion
½ cup Kimchi, chopped
½ cup Mayonnaise
1 tsp. Rice Vinegar
1 tbsp. Gochujang Paste
1.5 cups Shredded Cheddar Cheese
12 Egg Roll Wrappers
Vegetable Oil, as needed for frying
1 Green Onion, thinly sliced
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DiRECTIONS:
1. Brown the ground beef in a large skillet with the minced onion and chopped kimchi. Drain any excess fat after cooked through and transfer to a bowl to cool.
2. In a small bowl, whisk together the mayonnaise, rice vinegar, and gochujang paste. Fold the meat mixture together with the shredded cheese and sauce. This will be your filling.
3. Add about 2 - 3 tablespoons of the filling to the center of an egg roll wrapper. Using your finger, brush all four edges of the wrapper with water. Then tightly fold the wrapper around the filling, one at a time. Repeat this process with the remaining filling and wrappers, then set them aside.
4. Heat a large pot with vegetable oil to 350F. Once heated, add 4 egg rolls at a time and fry until golden on each side. This will take between 2 - 3 minutes per batch.
5. Drain the egg rolls on a lined sheet tray lined with a cooling rack. Continue cooking in batches until all egg rolls have been fried.
6. Let cool for 5 minutes, garnish with green onions and serve with your favorite dipping sauce.

We’re ringing in the new year with this perfectl

We’re ringing in the new year with this perfectly crafted Spicy Bloody Mary Mix. It’s so refreshing with the perfect blend of heat and seasonings. Whip up a batch today to place in the fridge overnight to enjoy during your brunch festivities tomorrow!
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BLOG —> https://sliceofjess.com/spicy-homemade-bloody-mary-mix/
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BLOODY MARY MIX:
4 cups V8 Juice
¼ cup Lemon Juice
¼ cup Dill Pickle Juice
1 tbsp. Creamy Prepared Horseradish
½ tsp. Sriracha
1 tsp. Tabasco (or Texas Pete!)
2 tsp. Worcestershire Sauce
½ tsp. Garlic Powder
1 tsp. Celery Salt
½ tsp. Freshly Cracked Black Pepper
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FOR SERVING:
Salt + Pepper for the rim, optional
1.5 cups Vodka or Gin (2 oz. per drink)
6 Lemon Wedges
6 Cooked Shrimp
18 Pimento Stuffed Olives (3 olives each glass)
6 Celery Stalks
12 Pickled Asparagus Spears
6 Crispy Bacon Strips
6 Fresh Jalapeño Slices
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DIRECTIONS:
1. Add all ingredients in the Bloody Mary Mix to a large pitcher and stir to combine. Place in the refrigerator for roughly 24 hours.
2. When you’re ready to serve, add the vodka to the pitcher and stir again. Rub each glass rim with a lemon slice, then dip the rim into a plate that has salt + pepper. Pour the Bloody Mary’s into each glass, adding ice first if desired, and garnish with remaining items listed for serving.

It’s been quite cold around here over the past f

It’s been quite cold around here over the past few days, so I made this batch of soup and we slurped on it all weekend long. Give it a try, I know you’ll love it! High in protein, low in carbs, and incredibly filling… it’s a great option for the new year (or any time of year, really).
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BLOG —> https://sliceofjess.com/cabbage-and-ground-beef-soup-aka-low-carb-minestrone/
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INGREDIENTS:
1.5 lbs. Ground Beef
2 tsp. Kosher Salt
2 tsp. Black Pepper
1 tsp. Paprika
1 tsp. Dried Oregano
2 tsp. Onion Powder
1 tsp. Granulated Garlic
2 Shallots, minced
3 Carrots, sliced
3 Celery Ribs, sliced
½ lb. Baby Dutch Potatoes, cut into ½ - 1 inch chunks
⅓ cup Tri-Color Quinoa
2 Thyme Sprigs
2 Bay Leaves
½ Head of Cabbage, chopped (about 4 - 5 cups)
8 cups Beef Broth
15 oz. Tomato Sauce
Grated Parmesan, for garnish
Italian Parsley, for garnish
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DIRECTIONS:
1. Place ground beef into a large pot or dutch oven over medium-high heat. Season with salt, pepper, paprika, dried oregano, onion powder, and granulated garlic. Break apart as you cook, creating smaller chunks. Once almost browned, add the shallots and continue to sauté for an additional minute.
2. Add the carrots, celery, potatoes, quinoa, thyme, bay leaves, cabbage, beef broth, and tomato sauce. Stir well.
3. Bring to a boil and then reduce heat to a low simmer. Slightly cover with a lid (leaving a small gap for steam to escape) and simmer for 20 minutes, or until the vegetables and potatoes are tender. Enjoy immediately with parmesan and parsley, if desired.

I have a serious weakness for anything with buffal

I have a serious weakness for anything with buffalo sauce. Warm up your belly with this fabulous meal tonight or later this week!
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BLOG —> https://sliceofjess.com/shredded-buffalo-chicken-stuffed-sweet-potatoes/
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FOR THE STUFFED SWEET POTATOES:
1.5 lb. Chicken Breasts
1 cup Frank’s Hot Sauce
¼ cup Salted Butter, melted
1 tsp. Garlic Powder
½ tsp. Cayenne
¼ cup Water
3 Sweet Potatoes, baked
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FOR GARNISH:
Ranch Dressing
Chopped Chives
Blue Cheese Crumbles
Fresh Cilantro
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DIRECTIONS:
1. Add the Franks Hot Sauce to the bottom of the pressure cooker, along with the melted butter, garlic powder and cayenne.
2. Whisk ingredients together until combined and then add the chicken breast. Toss to coat. Then add the water and pressure cook for 10 minutes.
3. Once finished, switch from “sealing” to “venting” and allow the pressure cooker to release the steam for roughly 5 minutes.
4. Remove the chicken breasts and shred them. Add the chicken back to the pressure cooker and mix together with the remaining sauce.
5. To serve, cut the baked sweet potatoes in half. Stuff the middle with the shredded chicken and top with suggested garnishes. Enjoy immediately.

Whatcha noshing on while watching football with yo

Whatcha noshing on while watching football with your buds this weekend? Try making my cheesy, pull apart @smfchicken sliders with queso!
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BLOG —> https://sliceofjess.com/pull-apart-ground-chicken-sliders-with-queso/
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INGREDIENTS:
1 lb. Ground Chicken
1 tbsp. Olive Oil
1.5 tbsp. Taco Seasoning
½ cup Cherry Tomatoes, diced
1 - 4oz. can Green Chilies
3 Green Onions, chopped
½ cup Queso
8 oz. Shredded Mozzarella
12 Hawaiian Rolls
3 tbsp. Butter, melted
1 tsp. Garlic Powder
2 tbsp. Finely Chopped Cilantro
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DIRECTIONS:
1. Preheat the oven to 350F.
2. Heat the olive oil over medium-high heat in a large skillet. Add the ground chicken and taco seasoning. Cook the chicken for about 5 minutes, breaking apart. Add the tomatoes, green chilies, green onions to the skillet and continue to cook until the chicken is no longer pink. Turn off the heat and mix the chicken together with the queso.
3. Use a serrated knife to cut through the middle of your Hawaiian buns horizontally. You want the tops and bottoms to be separated, but the buns to stay together. Place the bottom half on a non-stick baking sheet or dish. You can spray the bottom of the dish or skillet with non-stick spray if you think they will stick.
4. Cover the buns with half of the mozzarella cheese, then the chicken mixture, then the second half of the mozzarella cheese. The final layer will be the bun tops.
5. Melt the butter and mix with garlic powder, chopped cilantro, and brush the tops of the buns. Transfer to the oven and cook until the cheese is all melty, the tops are golden, and the chicken is toasty warm in the center. About 10 - 12 minutes.
6. Transfer to a cutting board or serving dish and cut through the perforations to form 12 sliders. Serve immediately.

I love making different soups this time of year. W

I love making different soups this time of year. What are some of your favs? Right now I’m craving my famous Cream of Celery with Sourdough Garlic Bread 😍 but seriously… I heart them all!
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All recipes can be found on my blog. Click the link in my bio! Happy Holidays!

This creamy rice pudding is both nostalgic and del

This creamy rice pudding is both nostalgic and delicious. Added Bonus: It’s actually a lot easier to make from scratch than you might think. Make a batch tomorrow to enjoy on Christmas! Such a flavorful, easy, make-ahead dessert recipe.
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BLOG —> https://sliceofjess.com/creamy-rice-pudding-with-cinnamon-and-raisins/
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INGREDIENTS:
1.5 cups Water
¾ cup Uncooked Long Grain Rice
2 cups 2% Milk
⅓ cup Granulated Sugar
¼ tsp. Salt
1 Egg, beaten
¾ cup Golden Raisins
1 tbsp. Salted Butter
½ tsp. Vanilla Extract
½ tsp. Ground Cinnamon
2 tbsp. Heavy Cream
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DIRECTIONS:
1. Cook the rice in water according to packaged directions. Usually this will take about 20 minutes.
2. Combine the cooked rice, milk, sugar, and salt in a saucepan over medium heat. Cook the combination, stirring often, for about 15 minutes or until thickened.
3. Once thickened, stir in the beaten egg, raisins, salted butter, and ground cinnamon. Continue to cook over medium heat for 3 minutes, stirring constantly.
4. Remove from heat and stir in the vanilla extract and heavy cream. You can serve this immediately for a warm treat or allow it to cool slightly, then store in a sealable container in the refrigerator.

I just love this time of year, don’t we all? Her

I just love this time of year, don’t we all? Here’s an easy app that everyone will swoon over. I promise.
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BLOG —> https://sliceofjess.com/sweet-n-spicy-whipped-ricotta-dip/
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INGREdIENTS:
16 oz. Whole Milk Ricotta
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Hot Honey, or more to taste
¼ cup Chopped Walnuts
1.5 tsp. Course Sea Salt
Zest of Half Lemon
1 - 2 tsp. Red Pepper Flakes, per preference
Fresh Thyme, as desired
Crusty Baguette or Crackers
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DIRECTIONS:
1. Place the ricotta in the food processor along with extra virgin olive oil. Purée for 30 seconds, or until smooth. Transfer to a plate and spread out in an even layer with a spoon.
2. Evenly top the ricotta with hot honey, chopped walnuts, course sea salt, lemon zest, red pepper flakes and fresh thyme leaves.
3. Serve immediately with crusty baguette (crostini) or desired crackers on the side.

We’re smitten with this @smfchicken and gnocchi

We’re smitten with this @smfchicken and gnocchi soup, and I know you will be as well! When there’s a chill in the air, the days grow short, and there’s a crisp as soon as you walk outside… you know it’s #soupseason!
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BLOG —> https://sliceofjess.com/flavor-packed-chicken-and-gnocchi-soup-recipe/
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INGREDIENTS:
4 tbsp. Butter
1 Yellow Onion, thinly sliced
3 Large Carrots, diced small
2 Celery Sticks, diced small
4 Garlic Cloves, minced
1 tbsp. Tomato Paste
¼ cup All-Purpose Flour
4 - 5 cups Chicken Stock, depending on consistency preference
¼ tsp. Dried Thyme
1 tsp. Dry English Mustard Powder
1 Bay Leaf
2 Boneless, Skinless Chicken Breasts, diced small (about 1 pound)
2 cups Half-and-Half
1 cup Fresh Spinach
12 oz. Gnocchi
4 oz. Sharp Cheddar, shredded
Salt + Pepper, to taste
Chopped Chives, optional for garnish
Grated Parmesan, optional for garnish
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DIRECTIONS:
1. Melt the butter in a large Dutch oven over medium heat. Add the sliced onions, carrots, and celery. Sauté until softened, about 5 minutes. Then add the garlic and continue to sauté for an additional minute, or until fragrant.
2. Add the tomato paste and flour to the pot. Stir to combine and continue to cook for about 2 minutes.
3. While continually stirring, add the chicken broth, thyme, dry English mustard, bay leaf, and chicken breast chunks. Bring to a gentle boil and simmer until the chicken is fully cooked, about 10 - 12 minutes. Use an instant thermometer to test and make sure the chicken has reached 165F.
4. Add the half-and-half and bring back to a low simmer. Next add the spinach, gnocchi, and simmer the amount of time that is listed on the packaged directions.
5. Taste, and season with salt + pepper to your preference. Serve immediately with cheddar, chives, and parmesan as a garnish.

Brrr… it’s cold outside. Warm up your belly wi

Brrr… it’s cold outside. Warm up your belly with a brothy bowl of one of my hubby’s favorite soups.
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BLOG —> https://sliceofjess.com/andouille-chicken-gumbo/
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BASE SOUP:
* 12 oz. Andouille Sausage, sliced
* 1cup Shredded Rotisserie Chicken
* 1 tbsp. Butter, optional
* 8 spears of Celery, thickly chopped
* ½ cup Chopped Carrots
* 4 Garlic Cloves, minced
* 1 Sweet White Onion, diced small
* 12 oz. Frozen Yellow Corn
* 1 can Cannellini Beans
* 4 Chipotle’s in Adobo Sauce, minced
* 2 tbsp. Aji Amarillo Paste
* 4 cups Chicken Stock
* 1 cup Half-and-Half, room-temperature
* 1 bunch of Green Onions, sliced
* S + P, to taste
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SERVING SUGGESTIONS:
* Greek Yogurt or Sour Cream
* Fresh Italian Parsley
* Serve with Chips and Salsa
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DIRECTIONS:
1. Slice and chop the sausage, chicken, celery, carrots, garlic, and onions. Set aside.
2. Heat up a large stockpot or dutch oven and sauté the Andouille Sausage slices until browned. Remove with slotted spoon.
3. In the same large stockpot or dutch oven, add the celery and white onion in the remaining Andouille rendering. Sauté for 7-8 minutes or until semi-softened. (You may need to add 1 tablespoon of butter here if you don’t have enough fat from the andouille).
4. Next add the garlic and continue to sauté for an additional 1 minute, or until fragrant.
5. Add the sausage, shredded chicken, corn, chicken stock, chipotles in adobo, aji amarillo paste, and cannellini beans to the mix. Bring to a low boil over medium heat. Once bubbling, turn the heat to low and simmer for 10 minutes to let the flavors blend together.
6. Whisk in the half-and-half and green onions, continue to simmer for an additional 10 minutes. Add salt and pepper, to taste. Enjoy immediately.

What’s your favorite way to enjoy falafels? Thes

What’s your favorite way to enjoy falafels? These handhelds are mine!
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BLOG —> https://sliceofjess.com/my-favorite-air-fryer-falafel-sandwiches/
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FOR THE FALAFEL:
• 2.5 cups Dried Chickpeas
• 4 Garlic Cloves
• ½ Red Onion, chopped
• 1 cup Fresh Parsley Leaves
• ½ cup Fresh Cilantro Leaves
• ¼ cup Fresh Dill
• 1 tbsp. Ground Cumin
• 1 tsp. Ground Coriander
• 3 tsp. Salt
• 1-2 tsp. Cornstarch, for consistency
• Olive Oil Cooking Spray
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FOR THE TZAZTIKI:
• ½ cup Cucumber, shredded & drained
• 1.5 cups Plain Yogurt
• ½ tsp. Garlic Powder
• 1 tsp. Salt
• Juice from 1 Lemon
• 1 tbsp. Fresh Parsley, chopped
• 1 tbsp. Fresh Dill, chopped
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DIRECTIONS:
1. One day prior to making, take the dried chickpeas and cover them in water, allowing them to be completely covered by at least 3-4 inches of water. Let chickpeas soak for 20-24 hours.
2. Drain the chickpeas and pat them dry with a paper towel.
3. In the bowl of a food processor, add chickpeas along with 1 tsp. cornstarch and the remaining falafel ingredients. Pulse the mixture, scraping down the sides, as the falafel batter comes together.
4. Using your hands, form the mixture into small balls and set them aside.
5. While the air fryer preheats to 375F, make the tzatziki. Shred the cucumber with a box grater and set inside a clean kitchen towel. Twist together and squeeze out as much juice as you can. Add the cucumber to a bowl and whisk together with remaining ingredients. Set in the refrigerator until you’re ready to use.
6. Spray base of air fryer and top of falafels with cooking spray. Air fry for 15 minutes at 375F, rotating the trays at the 10-minute mark.
7. Serve falafels with your favorite pita bread, filling ingredients and tzatziki.

Don’t let someone eat the only good thing going

Don’t let someone eat the only good thing going on in your life. Make yourself the best leftover sandwich tonight and thrive my friends… Thrive. Don’t skip the moist maker.
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BLOG —> https://sliceofjess.com/ross-gellers-leftover-turkey-sandwich-with-a-moist-maker/
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INGREDIENTS (but get creative!):
3 Slices of Bread
2 tbsp Mayonnaise
¼ cup Collard Greens
2-3 thick slices of leftover Turkey
3 tbsp. Cranberry Compote
1 cup Turkey Gravy
¼ cup Mashed Potatoes
½ cup Cornbread Stuffing
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DIRECTIONS:
1. Submerge one piece of bread in gravy to make the “moist maker”. Optional: Smear mayonnaise on the inner side of the other two slices of bread.
2. Put the bottom piece of bread on a plate and top with collard greens, turkey and cranberry compote.
3. Place the “moist maker” on top of the cranberry compote and then pile high with mashed potatoes and stuffing.
Add the third piece of bread, mayo side down, on top to complete the stack. If you have one, use a sandwich pick to hold it all together.
4. Enjoy immediately.
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*PERSONAL NOTE: Get creative. I make a different version of this sandwich every year… but it always has the moist maker. This is just referencing one I wrote for my blog a few years ago.
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Next up: #festivus

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