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My Grandma’s Super Easy Recipe For Bierocks

December 20, 2020 By Jessica 32 Comments

Bierocks are soft rolls stuffed with ground beef, cabbage and onions. This recipe kicks things up a notch with sauerkraut and gruyère. 

Bierocks

Sometimes it’s the simplest of ingredients that make for the BEST recipes. This handy little meat pocket calls for 10 pantry staples. I think it’s safe to bet you probably already have most on hand. Go ahead and mosey on over to your kitchen to check… I’ll be here when you return. 😉

Bierocks, if you’ve never heard of them, are the unofficial food of the Volga Germans (ethnic Germans who lived in isolation in Russia for 150 years). They’re also popular in the Midwest, where they are referred to as Runzas.

Bierocks

PREFERRED INGREDIENTS FOR BIEROCKS:

A key factor in my grandma’s recipe for bierocks is the ratio of ground meat and sauerkraut. You truly want it to be half-and-half. 16 ounces of ground beef (or a pound), 16 ounces of drained sauerkraut. I like to use Bavarian sauerkraut because the addition of caraway seeds, however the regular kind works as well. 

I can’t remember if my grandma added shredded cheese to hers, but I’ve always added it to mine. I mean, you can never go wrong with the addition of cheese. Right? Gruyère is my favorite for this recipe, but Swiss and Jarlsberg are tasty substitutions.

Bierocks

OTHER RECIPES YOU MIGHT LIKE:

The Easiest Tomato Basil Soup

Irish Beer Cheese Dip

Tomato Bruschetta with Pesto, Blue Cheese and Hot Honey

Mind-Blowing Southern Macaroni and Cheese

Crispy Cheesy Dill Pickle Chips

Bierocks

HOW TO ASSEMBLE BIEROCKS:

Traditional recipes require you to make the dough, however I take a shortcut and use store-bought biscuits. Roll them out flat on a floured surface and place some filling in the middle. Voila… you just saved yourself an hour worth of bread prep! 

Bierocks

HOW TO SEAL BIEROCKS:

I’ve always folded mine together like little steam buns. Then I bake them, seam side down, until golden. The biscuit package will advise that you to cook them between 11 – 15 minutes, but since these are stuffed with the filling, they will take a little longer. Usually between 17 – 19 minuets depending on your oven. 

Bierocks

DO BIEROCKS FREEZE WELL?

Of course! This recipe will make 16 of these little gems. Not gonna lie, I’m known to hoover down one or two before freezing the rest. They’ll keep in the freezer for up to 2 months, but I promise that they won’t last that long. Simply allow them to come to room temperature on a cooling rack, and then wrap them individually with cling wrap. Pop them in a freezer bag and voila… you’ve got yourself a quick and easy meal for weeknights where you don’t have time to cook.

CLICK HERE FOR OTHER MEAL-PREP RECIPES

Bierocks

4.8 from 9 reviews
My Grandma's Super Easy Recipe For Bierocks
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Bierocks are soft rolls stuffed with ground beef, cabbage and onions. This recipe kicks things up a notch with sauerkraut and gruyère.
Serves: 16 Bierocks
Ingredients
  • 1 lb. Ground Beef
  • 1 Yellow Onion, thinly sliced
  • 2 Garlic Cloves, minced
  • 1 tsp. Smoked Paprika
  • ½ tsp. Cayenne Pepper
  • 1 tsp. Cumin
  • 6 oz. Gruyère, shredded
  • 16 oz. Bavarian Sauerkraut
  • 2 cans Grands Southern Homestyle Buttermilk Biscuits
  • All Purpose Flour, as needed
Instructions
  1. Sauté ground beef with sliced onion, minced garlic, smoked paprika, cayenne and cumin until browned and crumbly. About 10 minutes. Drain the excess fat and allow the meat to cool in the strainer for a few minutes. Meanwhile, preheat the oven to 350F, shred the Gruyère and drain the sauerkraut.
  2. Gently mix together the ground beef mixture, shredded cheese and sauerkraut in a large bowl.
  3. Roll out each biscuit flat on a floured surface. Place 3 - 4 tablespoons of the filling in the center of each biscuit and fold up the sides like a steam bun to seal.
  4. Place uncooked bierocks, seam side down, split among two parchment-lined baking sheets. Bake for 17 - 19 minutes, or until golden. Allow the bierocks to cool on a wired baking rack for 2 - 3 minutes before consuming. Enjoy!
3.5.3251
 

NOTES ON THIS RECIPE:

  • If you’re a fan of horseradish, I highly recommend the addition of it! Totally optional but tastes fantastic. Mixing in 2 – 4 tablespoons with the filling should do the trick, depending on your heat preference. 
  • When cooking this recipe, I usually prepare one baking sheet and cook them while I’m prepping the second baking sheet. I find that the coloring is better, and they cook more evenly when the sheets are baked individually. 
  • If you happen to freeze these: Place them in the refrigerator overnight to thaw. Then the next day, place them in a 300F oven or toaster oven for about 10 – 15 minutes to reheat. If they start to brown too quickly, you can place a piece of foil over to top. I don’t recommend placing them in the microwave, as I feel like they get soggy. 
  • Traditional Bierocks recipes are made with sautéed cabbage. If you prefer to go that route, I’d add a little pickle juice to deglaze the pan, as it will help make the cabbage tangy. The savory-tang mixture in this recipe is my fav! 

Bierocks


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Bierocks

Filed Under: Appetizers & Sides, Beef & Pork, Breakfast & Brunch

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Comments

  1. Leah

    October 12, 2021 at 7:52 am

    I almost never leave reviews, but I had to write one for these. They’re absolutely delicious! These bierocks have quickly become one of my favorite foods. Thank you so much for this lovely recipe!

    Reply
    • Jessica

      October 24, 2021 at 1:58 pm

      Yay! I’m so glad you enjoy these as much as we do! One of my favorite recipes. 🙂

      Reply
  2. Shelley W

    December 18, 2021 at 4:41 pm

    I just made these, but I tried using coleslaw mix (shredded cabbage & carrot) instead, and added mushrooms as well. They were amazing, and using the coleslaw mix as well as the canned biscuits was a huge time saver!

    Reply
    • Jessica

      December 18, 2021 at 5:07 pm

      Did you use the coleslaw mix instead of the sauerkraut? I love the extra tang the sauerkraut adds. I also use canned biscuits. So glad you enjoyed it! I’ll have to try your coleslaw hack, but I might add a little rice or wine vinegar to get the same flavor profile I remember from my grandma.

      Reply
  3. May

    January 5, 2022 at 5:59 pm

    Delicious! Thank you.

    Reply
    • Jessica

      January 5, 2022 at 6:55 pm

      Yay! So glad you liked them!

      Reply
  4. Debra Courtney

    January 6, 2022 at 5:28 pm

    Best I’ve ever made! Will be using this rescipe fron now on. Thanks so much. Alot less time consuming than making your own dough,

    Reply
    • Jessica

      January 7, 2022 at 7:58 am

      I’m so glad you enjoyed them! They’re definitely a favorite around here. Will be posting more canned biscuit dough recipes/hacks soon, so stay tuned! 🙂 Happy New Year!

      Reply
  5. Jolene b peter

    January 30, 2022 at 5:32 pm

    Great recipe, thanks for the biscuit trick. I mix mayonaaise, mustard and pickle relish as a dipping sauce

    Reply
    • Jessica

      January 31, 2022 at 7:18 am

      Ooooh… that sounds a lot like my in-n-out burger sauce! Perfect for dippin!

      Reply
  6. Ally

    January 30, 2022 at 8:21 pm

    These were a huge hit in my family. I had butter grand biscuits which worked perfectly. I also added the horseradish which added an extra tang. Years ago I had a Bierock recipe that used Bridgeford frozen bread. These canned biscuits were much easier to work with. Loved this recipe and will be using it for a Super Bowl party. Thank you!

    Reply
    • Jessica

      January 31, 2022 at 7:18 am

      Awesome, I’m so glad everyone enjoyed! Horseradish is the perfect addition when everyone enjoys a bit of a kick! Hope you have a wonderful Super Bowl Party!

      Reply
  7. Teena Granado

    April 24, 2022 at 8:11 pm

    I made this and everyone loved it 💕

    Reply
    • Jessica

      April 25, 2022 at 7:15 am

      Yay! I’m so happy to hear this. Thank you for trying our recipe! 🙂

      Reply
  8. Lori L

    July 31, 2022 at 9:03 pm

    These little pockets are absolutely delicious! Made exactly as written and served with grainy mustard on the side. Next time, we’ll add the horseradish, as that sounds right up our alley! Thanks for sharing this keeper!

    Reply
    • Jessica

      August 2, 2022 at 9:17 am

      Yay! I’m so glad you were able to try them. We LOVE them with horseradish, too!

      Reply
    • sandy wall

      December 29, 2022 at 10:37 am

      dip in Brown Mustard for the best flavor

      Reply
      • Jessica

        December 31, 2022 at 2:44 pm

        Yum! We do that from time to time but horseradish is my favorite!

        Reply
  9. Mike

    August 8, 2022 at 6:33 pm

    I’m just learning about bierocks, and this recipe looks fabulous!

    I have one question: Can you freeze them before cooking … as well as (as you mentioned above) after they’re cooked?

    (If I can freeze them raw, I’d thaw and bring them to room temperature and then would I cook them at 375F for 17-19 min, as if they’d just been made?)

    Reply
    • Jessica

      August 17, 2022 at 2:55 pm

      I’m not quite sure how the dough will hold up to thawing, it may become a bit mushy. I’ll try to give it a shot though and if it works, I’ll add directions here on the post! Hope you love them as much as we do!

      Reply
  10. Nariman Ajluni

    October 5, 2022 at 12:57 pm

    Made these last night. Half the recipe went into homestyle butter rolls, the other half went into puff pastry. Different textures and flavors, but both super delicious. The filling recipe is excellent. Next time, I will double the amazing of horseradish as I feared the heat level and only used about 1 1/2 tablespoons. Thank you for sharing this recipe!

    Reply
    • Jessica

      October 14, 2022 at 8:15 am

      Glad you got good use out of the recipe! And yes, I recommend the horseradish if you enjoy a bit of a kick! Thanks for trying my recipe! 🙂

      Reply
  11. Amy

    October 20, 2022 at 9:56 pm

    These are delicious and easy peasy! I almost feel like they need a dip for some reason…but I don’t know what.

    Reply
    • Jessica

      October 23, 2022 at 11:25 am

      You could serve these with sour cream for dipping. Or even better yet, sour cream mixed with a little horseradish!

      Reply
  12. Marilyn Neuse

    January 6, 2023 at 2:38 pm

    Made this recipe for the first time. We loved them. Dipped in spicy brown mustard, This will become one of my freezer essentials.

    Reply
    • Jessica

      January 23, 2023 at 11:17 am

      Loe these in mustard! So glad you tried and liked them! They’re a freezer essential here at our home as well!

      Reply
  13. D Bennett

    February 15, 2023 at 12:46 pm

    These were wonderful thank you

    Reply
    • Jessica

      February 18, 2023 at 11:27 am

      So glad you liked them! They’re a childhood favorite for me and remind me of my late grandma every time I make them.

      Reply
  14. Carrie

    February 22, 2023 at 1:08 am

    Ooh i am making these tomorrow. Lost my usual recipe. So happy to try this biscuit hack. I previously have used homemade dough or hot roll mix or thawed bread dough. This seems so much easier. Yay. I can make bierocks more often! I usually use a can of cheese soup , thinned with just a bit of milk to pour over my bierocks. Not sure how that would do with sauerkraut. I usually use coleslaw mix.

    Reply
    • Jessica

      March 1, 2023 at 12:55 pm

      Glad you found an easier recipe! Hope you enjoyed them. Did you try the sauerkraut with the cheese soup? That would be an interesting combo.

      Reply
  15. Scott

    March 17, 2023 at 3:34 pm

    I’ve never had Bierocks before, so I don’t know how they should taste. But, following your recipe to the tee, the buttermilk biscuit is too sweet for me (filling is great). I’ll try using a “plain” biscuit version next time. (p.s. you didn’t indicate which size “can” of biscuits. There’s a couple sizes available.)

    Reply
    • Jessica

      March 19, 2023 at 7:41 am

      Hey Scott, thanks for trying them! I prefer the slight sweetness of the buttermilk biscuit, but you can certainly use any biscuit you enjoy most. The recipe says it’ll make 16 biscuits, so that’s two 8-biscuit cans (the regular size). I’ll make a note to indicate that for next time. Thanks again for visiting and let me know how you like the “plain” biscuit version! 🙂

      Reply

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Weekend brunch with friends is one of my favorite Weekend brunch with friends is one of my favorite things to host. Serve these Caprese Egg Muffins with a side salad, some crusty bread, and don’t forget the bubbles!🥂
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Are you a crispy chicken fan? Go ahead and try the Are you a crispy chicken fan? Go ahead and try them in “hot dog” form! I used @smfchicken chunks, along with sweet & spicy coleslaw, kimchi, fresh herbs, jalapeños, mustard and sriracha on toasty buns. Oh emm gee, turned out fabulous!
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BLOG —> https://sliceofjess.com/crispy-chicken-korean-bird-dogs/
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FOR THE BASE:
24 Springer Mountain Farms Chicken Chunks
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SWEET & TANGY SLAW:
3 tbsp. Brown Sugar
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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.
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#mysmfchicken #smfpartner
This Mexican Street Corn Salad is perfect for spri This Mexican Street Corn Salad is perfect for spring gatherings, and tastes fantastic with tortilla chips as an app, on toast for breakfast, or in a sandwich for picnics!
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BLOG —> https://sliceofjess.com/how-to-make-mexican-street-corn-egg-salad/
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INGREDIENTS:
8 Hard-Boiled Eggs, peeled and coarsely chopped
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3 tbsp. Mayonnaise
3 tbsp. Lime Juice
1 tsp. Tex-Mex Seasoning
½ tsp. Salt
¼ tsp. Pepper
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1 Jalapeño Pepper, seeded and minced
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¼ cup chopped Cilantro, divided
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1. Combine eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning, salt and pepper.
2. Stir in corn kernels, jalapeño, red pepper, green onions and 2 tbsp cilantro. Transfer to serving bowl.
3. Sprinkle queso blanco and remaining cilantro over dip; serve with tortilla chips
With spring right around the corner (ahem, tomorro With spring right around the corner (ahem, tomorrow!), we’re celebrating with these colorful poke bowls. Made in partnership with @pickerfresh, get ready to enjoy savory, sweet, pickled, and spicy all in one place!
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BLOG —> https://sliceofjess.com/ginger-chicken-poke-bowl-recipe/
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GINGER CHICKEN:
½ cup Liquid Aminos
1 tbsp. White Miso
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2 tbsp. Rice Vinegar
2 Garlic Cloves, minced
1 tbsp. Grated Ginger
2 tbsp. Brown Sugar
1 lb. Chicken Breast, cut into chunks
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TRADITIONAL SUSHI RICE:
2 cups Short Grain Rice
2 cups Water
2 tbsp. Rice Vinegar
1 tsp. Sugar
1 tsp. Salt
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FOR THE BOWLS:
½ English Cucumber, sliced thin
1 cup Pineapple Chunks, drained
½ cup Kimchi, or as needed
½ cup PickerFresh Pickled Veggie Slaw
4 Green Onions, sliced
1 fresh Jalapeño, sliced
4 tsp. Sesame Seeds, for garnish
8 Lime Wedges, for garnish
1 cup Fresh Cilantro, for garnish
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SPICY DRESSING:
½ cup Mayo
2 tbsp. Sriracha
3 tbsp. Fresh Lime Juice
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DIRECTIONS:
1. Prepare all the ingredients for the marinade and cut the chicken into chunks. Remove a ½ cup of the marinade to use after baking and set aside.
2. Simmer the marinade over medium heat for 5 minutes, or until thickened. Making sure to whisk every minute. Pour over the chicken and allow the chunks to marinate for 10 – 15 minutes.
3. Preheat the oven to 375F.
4. While marinating, cook the rice according to package directions, adding the rice vinegar with the water. Once cooked, fluff and mix-in the sugar and salt. Set aside with the lid on to keep warm.
5. Spread the marinated chicken onto a sheet pan and bake for 20 minutes, or until internal temperature is 165F. Once cooked, mix together with reserved marinade and set aside for plating.
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7. To assemble the bowls, place the rice on the bottom. Then top each bowl with chicken, suggested toppings, and a drizzle of spicy mayo. Enjoy immediately.
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#pickerfreshpartner #sponsored
There’s absolutely no better way to revamp lefto There’s absolutely no better way to revamp leftover mashed potatoes. I’ve partnered with
@vitaliteusa to make these crispy patties dairy-free, but you’d absolutely never know it. Melty,
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BLOG —> https://sliceofjess.com/super-crispy-mashed-potato-pancakes/
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1 tbsp butter
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3 cups leftover dairy-free mashed potatoes
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1/2 cup seasoned panko breadcrumbs
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egg, 3 tbsp. chives, and flour in a large bowl until well combined.
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crumbs.
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5. Serve with dairy-free sour cream and remaining chives (or your favorite dipping sauce).
Enjoy immediately.
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TO GARNISH:
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Lime wedges, as needed
½ cup Sour Cream
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DIRECTIONS:
1. Cook the chicken chunks according to packaged directions, chop and set aside.
2. Place flatbread crusts on a greased baking sheet. Spread each one with enchilada sauce and half of the shredded cheese.
3. Divide all the toppings amoung the flatbreads and sprinkle with remaining cheese.
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#smfpartner
It’s rainy, it’s still cold… and I’m total It’s rainy, it’s still cold… and I’m totally craving @chefgregcolliertn’s Hobo Stew. He was so kind to come over to my house and make it with me, goofy video of us together within my blog post. Such a comforting recipe, and easy to make. Don’t forget the cheese toast!
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BLOG —> https://sliceofjess.com/meet-your-local-greg-colliers-hobo-stew/
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FOR THE SOUP
64 ounces of Tomato Juice
1.5 pounds Yukon Gold Potatoes
Tabasco sauce, as needed
1.5 pounds Ground Beef
2 Eggs
Worcestershire sauce, as needed
2 - 3 tbsp. of your favorite spice blend for Meatballs
Salt + Pepper
Fresh Parsley, chopped
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FOR THE CHEESY TOASTS
1 medium size Baguette, sliced
4 - 6 ounces Mahón Cheese (or another salty variety), shredded
Fresh Parsley, chopped
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DIRECTIONS:
1. Slowly bring tomato juice to a slow simmer in a large stock pot over medium heat. If preferred, add a few dashes of tabasco.
2. While you are waiting for the tomato juice to simmer, cut potatoes into small bite-sized pieces. Add them to the pot and continue to simmer while you make the meatballs.
3. To make the meatballs, mix together the ground beef, 3 – 4 tbsp. chopped Parsley, eggs, preferred seasonings, salt + pepper, and a dash of Worcestershire sauce. Test your meat seasoning by pan frying a tiny dab of the spiced meatball mixture before forming the meatballs. Once cooked, eat it and adjust the seasonings as you feel necessary.
4. Once the meatballs have been formed, add them to the simmering tomato juice and potato mixture. Add about 2 tbsp. Worcestershire sauce and an optional 1 tbsp. of Tabasco to the pot as well. Allow all ingredients to simmer for at least 15 minutes, or until the meat is cooked all the way through and the potatoes are tender.
5. While you are waiting for the Hobo Stew to cook, make the cheesy toast. Simply cut a baguette into smaller rounds and place them flat on a non-stick cookie sheet. Sprinkle with desired amount of cheese and pop them under the broiler for 3 – 4 minutes, or until melted and slightly browned around the edges. Sprinkle with fresh parsley and serve with Hobo Stew.
I have the sweetest neighbor who lives across the I have the sweetest neighbor who lives across the street. I make her meals quite often. Since she’s practicing Lent, I teamed up with @chickenoftheseaofficial and @dukes_mayonnaise to make her these fabulous tuna meatballs (#sponsored). They’re served with pillowy Tzatziki and a squeeze of fresh lemon. She loved them!
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BLOG —> https://sliceofjess.com/tuna-meatballs-with-tzatziki-and-fresh-lemon/
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FOR THE TUNA MEATBALLS:
1 tbsp. Olive Oil
½ Onion, diced
2 Garlic Cloves, minced
3 5-oz cans of Chicken of the Sea Tuna in Water, drained
2 tbsp. Duke’s Mayonnaise
½ cup Seasoned Panko Breadcrumbs
¼ cup Grated Parmesan
2 tbsp. Chopped Fresh Parsley
1 tbsp. Dried Oregano
1 tbsp. Lemon Juice
2 Eggs
Salt + Pepper, to taste
.
FOR SERVING:
Tzatziki
Lemon Slices
Toasted Naan, optional
.
DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Sauté the onion until softened, about 3 minutes. Then add garlic and continue to sauté until fragrant, about 1 more minute. Set aside to cool.
2. Preheat oven to 400F.
3. Open and drain the cans of tuna and then transfer the tuna to a large mixing bowl. Next, add the mayonnaise, breadcrumbs, parmesan, parsley, oregano, reserved sautéed onions, lemon juice, and eggs. Mix until well combined.
4. Form the mixture into approximately 15 meatballs and place them on a lined baking sheet.
5. Bake at 400F for 20 - 25 minutes, or until golden.
6. Enjoy immediately over a swirl of tzatziki, serve with fresh lemon slices and an optional slice of toasted naan bread.
This bowl of creamy, tangy, and straight up awesom This bowl of creamy, tangy, and straight up awesomeness is a great way to mix up the traditional red sauce and meatballs. Take your weekly pasta night to the next level by adding crispy pork, mushrooms, herbs, and jammy eggs hatched right here in NC. Working with @nceggspert has been a blast, and I can’t wait to share all our recipes with you (#sponsored). More coming soon.
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BLOG —> https://sliceofjess.com/chili-garlic-spicy-pasta-recipe/
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STAPLES:
6 Soft Boiled Eggs
2 tbsp. Butter
12 oz. Mushrooms, sliced
1 lb. Ground Pork
1 lb. Fettuccini Noodles
.
FOR THE SAUCE:
1 tbsp. Butter
2 cloves Garlic, minced
4 tbsp. Chili Garlic Sauce
¾ cup Half and Half
½ cup Grated Parmesan
Salt + Black Pepper, to taste
.
GARNISHES FOR SERVING:
Green Onions
Cilantro
Parmesan
Kimchi
Sesame Seeds
.
DIRECTIONS:
1. Boil eggs to desired yolk preference. For soft-boiled they will take 6 - 7 minutes.
2. Add 2 tablespoon of butter to a large skillet, melt, and add mushrooms. Sauté until golden, about 8 minutes. Remove from skillet and place them in a bowl; set aside.
3. In the same skillet, break apart and brown the ground pork until crispy. This will take about 15 minutes.
4. Fill a large stockpot with water and bring to a boil. Salt the water and then cook the fettuccini according to packaged directions. Make sure to reserve 1 cup of starchy pasta water.
5. While the pasta cooks, make the sauce. In a large skillet add the butter and sauté the garlic and chili garlic sauce for 1 - 2 minutes. Next add the half and half, reserved pasta water, and bring to a simmer. Turn the heat off and then add the grated parmesan. Stir and allow a few minutes to thicken. Taste, and add salt + pepper to your own preference.
6. Drain the noodles and return to the pot. Pour the sauce over the noodles and toss to combine. Mix together with sautéed mushrooms.
7. When plating, add the sauced pasta to a large bowl, then add a jammy egg (cut in half), crispy pork, and desired amounts of suggested garnishes. Enjoy!
👋🏼: Hello, welcome to a slice of my kitchen 👋🏼: Hello, welcome to a slice of my kitchen and daily shenanigans! I don’t show my face much… so I wanted to take a moment and introduce myself. I’m Jess (virtual hug), the gal behind the camera. It’s so nice to have you here; thank you for following along my adventures! I was born and raised in California and moved to North Carolina in 2012. I absolutely love being in the kitchen (can you tell?), and I hope that my recipes inspire you to cook with local, seasonal produce and eat a more colorful plate.
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🤪 Fun Facts: I’m a Leo, so obviously I am super social and outgoing… seriously, I’ll make friends with just about anyone. #socialbutterfly Unless you chew with your mouth open, that’s one of my few pet peeves (it’s the sound! I cringe). I’m pretty clumsy and almost cut my finger off, needing 6 stitches, while trying to pry open a frozen English muffin with a dull steak knife (true story). Then I sprained my ankle pretty badly while walking down the stairs about a week later. Fun times. Last year I fell face first on the sidewalk and ended up looking like Lloyd Christmas until I could get my front tooth fixed. Eeeek. I was named after a fictional duck in my older brother’s favorite childhood book (thanks @chuckbsmith 🦆) and I like to go running when I have free time… which seems to be far and in-between these days. Hope to get back to it soon. I was an accountant for 10 years before becoming a full-time blogger, so I guess you can say that I’m pretty fond of my excel spreadsheets and I own a Swingline stapler like Milton from Office Space. White daisy’s are my favorite flower (they’re so happy looking) and I can recite just about every episode of Friends by memory. Microwave nachos are my serious weakness and those who know me personally can vouch that they can always count on a Slim Jim in my purse for when they’re hungry (#sorrynotsorry). I’m terrible at dressing myself and actually matching… but I do love me some leopard print, hippy earrings, hairy shoes and purses.
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Favorite Quotes: 
❤️: It’s never too late to be who you might have been.
🧡: Be true to your own taste, because something you really love is never out of style.
I have a serious weakness for anything with buffal I have a serious weakness for anything with buffalo sauce. These stuffed sweet potatoes made in partnership with @smfchicken are crazy-delicious, and will satisfy the masses. Give ‘em a shot for dinner 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. Springer Mountain Farms 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.
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#mysmfchicken #sponsored
These Asian Lettuce Wraps are packed with Sticky G These Asian Lettuce Wraps are packed with Sticky Glaze Chicken Meatballs, @pickerfresh Pickled Veggie Slaw (a crunchy mix of pickles, carrot, red pepper, celery, and onion), crispy cabbage, fresh herbs and sesame seeds (#ad). Trust me, you gotta try them!
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FOR THE MEATBALLS:
1 lb. Ground Chicken
¼ cup Panko Breadcrumbs
1 Egg
1 tbsp. Dried Minced Onion
1 tsp. Grated Ginger
1 Garlic Clove, minced
3 tbsp. Chopped Cilantro
1 tsp. Worcestershire Sauce
2 tsp. Sesame Oil
1 tbsp. Liquid Aminos
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FOR THE GLAZE:
1 tbsp. Liquid Aminos
1 tbsp. Sriracha
1 tbsp. Rice Vinegar
1 Garlic Clove, minced
2 tbsp. Honey
1 tsp. Sesame Oil
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FOR ASSEMBLY:
Green Leaf Lettuce, as needed
½ cup Red Cabbage, sliced thin
½ cup Pickerfresh Pickled Veggie Slaw
Green Onions, as needed
Cilantro, as needed
1 tbsp. White Sesame Seeds
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DIRECTIONS:
1. Gently mix together all of the ingredients for the meatballs in a large bowl. Form into 24 meatballs and place them on a baking sheet.
2. Preheat the oven to 425F and bake for 20 minutes or until golden with an internal temperature of 165F.
3. While the meatballs are baking, whisk together everything for the glaze and set aside.
4. Once the meatballs are done cooking toss the together with the glaze.
5. Serve on top of lettuce leaves and garnish with the cabbage, veggie slaw, green onions, cilantro, and sesame seeds. Enjoy immediately.
Chicken Bacon Ranch Biscuit Bombs. We always have Chicken Bacon Ranch Biscuit Bombs. We always have a bag of @smfchicken Chicken Chunks in our freezer, and I’m smitten with the crunch inside the pillowy exterior. Give ‘em a shot, you’ll be hooked too.
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BLOG —> https://sliceofjess.com/chicken-bacon-ranch-biscuit-bombs/
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INGREDIENTS:
• 12 SMF Chicken Chunks, cooked and chopped
• 12 Bacon Slices, cooked and chopped
• Cooking Spray, for greasing the muffin tin
• 12 Refrigerated Biscuits
• ½ cup Ranch Dressing
• 8 oz Monterey Jack, shredded
• 2 tbsp. Freshly Chopped Parsley
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DIRECTIONS:
1. Cook the chicken and bacon according to packaged directions. About 20 minutes.
2. Spray a 12-count muffin cup with cooking spray. Separate each biscuit in half, horizontally. Place one half in each muffin cup and set the other half aside on a plate.
3. Mix together the chopped chicken, bacon, and ranch in a large bowl. Add a spoonful or two of the mixture to each biscuit half in the muffin tin. Sprinkle each one evenly with shredded cheese and then top with the reserved biscuit half. Make sure to press down the sides to ensure they semi-seal.
4. Bake at 350F for 15 - 20 minutes. Allow to slightly cool, remove each one from the muffin tin and set on a platter for serving. Sprinkle with fresh parmesan and enjoy!
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#mysmfchicken #sponsored
With Valentine’s Day just around the corner, @un With Valentine’s Day just around the corner, @unknowncraftgingerale and I teamed up to bring you a fun twist on the classic Floradora cocktail. Named after the  early 1900’s pink-fashioned sextette, Floradora Girls, this elixir is just as pretty as they were. Make sure to head on over to @harristeeter to grab The Unknown Craft Ginger Ale Cranberry!
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BLOG —> https://sliceofjess.com/unknowns-cranberry-spiked-floradora-cocktail/
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INGREDIENTS:
• 4 oz. Gin
• 1 oz. Chambord Liquor
• 1 oz. Lime Juice
• 6 oz. Unknown Craft Cranberry Ginger Ale
• 2 Lime Wedge
• 4 Cranberries
• 2 Raspberries
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DIRECTIONS:
1. Divide the gin, Chambord, and lime juice among two glasses filled with ice. Top each with Unknown’s Craft Cranberry Ginger Ale.
2. Place one lime on a skewer, followed by two cranberries, and a raspberry. Repeat for the second skewer.
4. Garnish and enjoy!
We’re obsessed with this Jalapeño Apple Colesla We’re obsessed with this Jalapeño Apple Coleslaw! Serve it up as part of your taco bar and watch everyone swoon. @pazazzapple by @honeybearbrands are the perfect sweet ‘n crunchy addition (#ad), plus they’re rich in fiber and antioxidants - which is a win-win! Pick up a few the next time you shop at @wegmans! #pazazzapple
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BLOG —> https://sliceofjess.com/why-you-should-add-apple-in-coleslaw/
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INGREDIENTS:
• 1 Pazazz Apple, thinly sliced
• 1 Jalapeno, chopped
• 1 Red Bell Pepper, sliced thin
• ½ White Onion, sliced thin
• ⅓ cup Chopped Cilantro
• 2 cups Shredded Green Cabbage
• ¼ cup Mayonnaise
• ⅓ cup Greek Yogurt
• 1 tbsp. Apple Cider Vinegar
• ¼ tsp. Sugar
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DIRECTIONS:
2. Prep all the fruits and vegetables, then place them in a large serving bowl.
2. Whisk together the mayonnaise, Greek yogurt, apple cider vinegar and sugar. Pour over and toss to combine.
3. Enjoy immediately. You can also keep this in the refrigerator, covered, for up to a day in advance.
If you need a sweet ‘n spicy sauce to coat your If you need a sweet ‘n spicy sauce to coat your wings, marinade grilled meats, or simply a dip for chips… South African Braai is where it’s at! (Recipe for these chickpea meatballs coming soon!)
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BLOG —> https://sliceofjess.com/super-flavorful-braai-sauce-african-bbq-sauce/
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INGREDIENTS:
• 2 tbsp. Vegetable Oil
• ¼ cup Yellow Onion, sliced
• 5 Garlic Cloves, minced
• 4 Habanero Peppers
• 15 oz. Tomato Sauce
• 2 tbsp. Worcestershire
• ½ cup Apple Cider Vinegar
• ½ cup Brown Sugar
• Salt + White Pepper, to taste
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DIRECTIONS:
1. Add all ingredients to a large sauce pan. Bring to a simmer, cover, and allow to cook for 10 minutes.
2. Carefully transfer everything to a blender, and blend on low for 2 - 3 minutes. Once to your desired consistency, pour into sealable containers and refrigerate until needed.
Yup… I said it and I mean it. This here is spoon Yup… I said it and I mean it. This here is spoon-worthy amazing, my friends. Save to serve it up on game day!
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BLOG —> https://sliceofjess.com/better-than-trader-joes-black-bean-dip-recipe/
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INGREDIENTS:
• 1 tbsp. Olive Oil
• ⅓ cup Chopped Yellow Onion
• 1 Garlic Clove, minced
• 1 Habanero Pepper, chopped
• ½ tbsp. Chili Powder
• 1 tbsp. Tomato Paste
• 1 tbsp. Apple Cider Vinegar
• 15 oz can of Black Beans, drained
• Salt, to taste
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DIRECTIONS:
1. Place a sauté pan over medium-high heat. Add the olive oil and chopped onion, stirring and continuing to cook until softened. About 5 minutes.
2. Add garlic, habanero pepper, and chili powder. Continue sautéing until fragrant. Next add the tomato paste and deglaze with apple cider vinegar.
3. Pour the drained black beans in a blender or food processor, along with the spicy onion mixture. Blend until smooth, making sure to scrape down the sides if needed.
4. Taste and mix-in salt, if desired. Serve immediately with your favorite chips and/or veggies.
Here’s an easy and delicious weeknight dinner id Here’s an easy and delicious weeknight dinner idea - Air Fryer Chicken Suya! Made with @smfchicken thighs (#mySMFchicken), this recipe is savory, a little spicy, and pairs perfectly over Jollof rice with a side of African Pepper Sauce.
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BLOG —> https://sliceofjess.com/air-fryer-chicken-suya/
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FOR THE MARINADE:
• 1 tbsp. Garlic Powder
• 1 tbsp. Dried Minced Onion
• ½ tbsp. Smoked Paprika
• ½ tsp. White Pepper
• 1 tbsp. Cayenne
• ½ tbsp. Chicken Bouillon
• ¼ cup Creamy Peanut Butter
• ½ tsp. Salt
• 2 tbsp. Peanut Oil
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FOR THE CHICKEN SUYA:
• 8 - 10 Wooden Skewers, soaked in water
• 1.5 lbs. Chicken Thighs
• Italian Parsley, for garnish
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DIRECTIONS:
1. Whisk together all of the ingredients for the marinade and set aside.
2. Prepare the chicken but cutting the thighs into smaller bite-sized pieces and trimming any excess fat. Once complete, fold the chicken into the marinade.
3. Marinate for at least 30 minutes, or up to overnight.
4. Slide chicken onto skewers, packing them tightly together. Preheat the air fryer to 400F. Divide the skewers evenly among both racks (about 4 - 5 skewers each) and cook for 16 minutes, making sure to rotate the racks halfway through.
5. The chicken will be done once the internal temperature has reached 165F. Enjoy immediately with your favorite sides and hot sauce.
Whether it be snacks, lunch, or dinner… this Chi Whether it be snacks, lunch, or dinner… this Chicken Parmesan French Bread Pizza is where it’s at! Super crispy chunks from @smfchicken are cozied together in a blanket of three cheeses, herbs, and dunked in warm marinara (#ad). Simple ingredients, big on flavor!
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BLOG —> https://sliceofjess.com/chicken-parmesan-french-bread-pizzas/
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INGREDIENTS:
• 10 Springer Mountain Farms Chicken Breast Chunks
• ½ Loaf Ciabatta Bread
• 2 tbsp. Olive Oil
• 2 Garlic Cloves
• ½ cup Pizza Sauce
• 4 oz. Fresh Mozzarella, sliced
• 4 slices Provolone, sliced
• 2 tbsp. Grated Parmesan
• 6 Cherry Tomatoes, sliced
• 4 Basil Leaves, chopped
• Italian Parsley, chopped
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DIRECTIONS:
1. Cook the Chicken Chunks according to the packaged directions. You can cook them in the oven or air fryer. Once cooked, slice into smaller bite-sized pieces.
2. Cut the ciabatta in half, lengthwise, and brush the inner part with olive oil. Place on a baking sheet and toast in a 450F preheated oven for about 5 minutes (or until crusty on top). Once toasted, remove and rub the crusted bread with a garlic clove.
3. Turn the oven down to 425F. Top each ciabatta half with pizza sauce, cooked chicken chunks, fresh mozzarella, provolone, parmesan and tomatoes. Bake for 10 minutes, or until cheese is melted.
4. Serve with additional pizza sauce, if desired, and sprinkle with fresh herbs.
Totally smitten with my own take on Jollof Rice. W Totally smitten with my own take on Jollof Rice. We had it with Chicken Suya (recipe coming soon) and African Pepper Sauce. My-oh-my, I’ll be making this on repeat!
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BLOG —> https://sliceofjess.com/savory-and-spicy-nigerian-jollof-rice/
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INGREDIENTS:
• 3 tbsp. Vegetable Oil
• 1 Yellow Onion, thinly sliced
• 1 Habanero Pepper, minced
• 4 Garlic Cloves, minced
• 1 Red Bell Pepper, chopped
• 1 tbsp. Dried Thyme
• 1 tsp. Ground Ginger
• 1 tsp. Turmeric
• 1 tbsp. Paprika
• 2 tsp. Chicken Bouillon
• 15 oz. Tomato Sauce
• 4 cup Chicken Broth
• 2 Bay leaves
• 3 cups Long Grain Rice
• 1 cup Frozen Peas
• Italian Parsley, for garnish
• Salt + Pepper, to taste
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DIRECTIONS:
1. Sauté the onion, habanero, garlic, and red bell pepper in a large stockpot over medium-high heat. About 5 minutes.
2. Sprinkle in the thyme, ground ginger, turmeric, paprika and chicken bouillon. Mix together to combine and then add the tomato sauce, broth, bay leaves, and rice. Simmer, covered, for 20 - 30 minutes, or until water is absorbed and rice is tender.
3. Mix-in the peas and cover for 5 minutes. Sprinkle with parsley, taste, and add salt / pepper if desired.
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