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Chicken Banh Mi Wraps

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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

Unique Dining at Daniel San in Cornelius June 6, 2023
Golden Caramelized Mushroom Toast with Arugula June 5, 2023
Open-Faced Chicken Caprese Sandwich June 1, 2023
Skillet Gochujang Chicken Thighs May 23, 2023
Scratch-Made Air Fryer Chicken Nuggets May 16, 2023

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sliceofjess

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

It’s NC Sweetpotato Eat Sweet Restaurant Week an

It’s NC Sweetpotato Eat Sweet Restaurant Week and there’s restaurants participating state wide! Each has created a unique and tasty dish, utilizing @ncsweetpotatoes! 🍠 We had the pleasure of visiting @danielsan_cornelius to check out their entire menu and needless to say… we loved each and every bite!
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Their creation was a plate of sushi sweetpotato rolls nestled on a bed of sweet potato purée. The mix of flavors and colors was absolutely perfect!
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Other eatery participants who are offering sweetpotato specials June 2 - 11 include:
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@coquinafishbar @laremacoffee @satorimeals @sassoolcafe @castironilm @themeccarestaurant @squareburgerral @statefarmersmarketrestaurant @bluejaybistro @asalidessertscafe @stormrhumbar @tonboramen
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All participants are competing to win up to a $1,000 gift card. Each like, comment or share on a specific restaurant’s post counts as a point, so make sure to show some love to your favorite eatery! If you want to get in on all the action be sure to use #MakeitNCsweet during your visit on social media for a chance to win cool North Carolina sweetpotato swag! Go ahead and give @ncsweetpotatoes a follow while you’re at it!
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BLOG —> https://sliceofjess.com/unique-dining-at-daniel-san-in-cornelius/
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#EatSweetRestaurantWeek #NC#RestaurantWeek #ncsweetpotatoes #scspc #sweetpotatoes

Toasted sourdough topped with whipped cottage chee

Toasted sourdough topped with whipped cottage cheese, golden and garlicy sautéed mushrooms, arugula, and fresh herbs is the best way to start your Monday!
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BLOG —> https://sliceofjess.com/golden-caramelized-mushroom-toast-with-arugula/
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INGREDIENTS:
1 tbsp. Olive Oil
1 tbsp. Butter
8 oz. Baby Bella Mushrooms, sliced
1 tbsp. Worcestershire
3 Garlic Cloves, minced
1 Sprig Fresh Thyme
¼ cup White Wine
1 cup Fresh Arugula
1 - 2 tsp. Salt, or more to taste
2 Slices of Sourdough Bread, toasted
1 cup Cottage Cheese
1 tbsp. Italian Parsley, minced
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DIRECTIONS:
1. Add the olive oil and butter to a large skillet over medium-high heat. Once melted, add the sliced mushrooms and begin to sauté.
2. Once slightly caramelized on one side, toss to flip and add the Worcestershire, garlic cloves, and fresh thyme sprig. Continue to sauté until both sides are golden brown.
3. Deglaze the pan with white wine and continue to cook until absorbed. Once finished, fold-in the fresh arugula. It will wilt quickly. Season with salt, to taste.
4. While the mushrooms are finishing up, toast the sourdough slices and whip the cottage cheese in a food processor.
5. To assemble, place the toasted slices on a plate and top each one with half of the whipped cottage cheese, then half the mushroom mixture, and sprinkle with Italian parsley for garnish. Enjoy immediately.

If you know me at all, you’re well aware that I

If you know me at all, you’re well aware that I heart sandwhiches. So when I discovered a new-to-me type of bread at my local @earthfare, I knew I had to make something yummy with it! I’m seriously in awe every time I shop there.
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They’ve got a couple of super yummy summer kick-off events happening soon. See you there? June 3rd in Fort Mill and June 17 in Concord!
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BLOG —> https://sliceofjess.com/open-faced-chicken-caprese-sandwich/
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FOR THE CHICKEN:
6 oz. Grilled Chicken Breasts
1 tsp. Salt
1 tsp. Pepper
1 tsp. Paprika
1 tsp. Granulated Garlic
2 tbsp. Olive Oil
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TO ASSEMBLE THE SANDWICHES:
2 Thick Slices of Bread, toasted
1 cup Arugula
4 oz. Burrata, cut in half
4 tbsp. Tomato Confit
2 tbsp. Aged Balsamic Drizzle
Fresh Chives, optional garnish
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DIRECTIONS:
1. Place the chicken in a sealable bag and season with ingredients listed. Rub together until coated and allow to marinate for at least 10 minutes.
2. Toast the bread and set aside until you’re ready to assemble.
3. Cook the chicken on the stove top or grill until internal temperature reaches 165F. Allow to rest, covered in foil on a cutting board, for at least 10 minutes before slicing.
4. Assemble in the following order: 1 slice of bread, ½ cup of arugula, 2 ounces burrata, 2 tablespoons tomato confit, 1 tablespoon of aged balsamic, and a sprinkle of chives. Repeat with second sandwich and enjoy immediately.
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#earthfare #sponsoredpost #earthfarepartner

Honestly, you can never go wrong with a tomato san

Honestly, you can never go wrong with a tomato sandwich for lunch! While today’s version isn’t traditional, it sure was tasty. Freshly sliced & lightly toasted peasant bread, homemade truffle mayo (made with @dukes_mayonnaise, obviously), arugula, heirloom tomato, salt + pepper.

Happy #NationalHamburgerDay 🍔These sliders are

Happy #NationalHamburgerDay 🍔These sliders are a solid mix of sweet, sour, and spicy… the ultimate trifecta!
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BLOG—> https://sliceofjess.com/kimchi-burger-sliders-with-gochujang-chili-mayo/
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CRUNCHY RAMEN SLAW:
6 oz. Uncooked Ramen Noodles
¼ cup Sesame Seeds
¼ cup Slivered Almonds
6-8 oz. of bagged Cabbage or Slaw Mix
1 head Green Onions, sliced
¼ cup Canola Oil
4 tbsp. Soy Sauce
¼ cup Rice Vinegar
2 tbsp. Sugar
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SLiDER BURGERS:
1 lb. Ground Beef
1 tsp. Ground Ginger
1 tsp. Garlic Powder
½ tsp. Onion Powder
Salt + Pepper, to taste
12 Slider Buns
Kimchi, as needed for garnish
Fresh Jalapeños, to taste
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GOCHUJANG CHILI MAYO
½ cup Mayonnaise
1½ tbsp. Gochujang Chili Sauce
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DIRECTIONS:
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CRUNCHY RAMEN SLAW:
1. Crush the uncooked ramen noodles and add those to a skillet with the almonds and sesame seeds. Brown in 1-2 tablespoons of canola oil over medium to low heat, making sure not to burn. Set aside.
2. In a large bowl, add slaw mix and sliced green onions.
3. In a small saucepan, add soy sauce, canola oil, sugar, and rice vinegar. Heat over low heat for several minutes until sugar is fully dissolved. Allow it to cool.
4. Add the crunchy ramen mixture to the bowl and top with dressing.
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SLIDER BURGERS:
1. Mix ground beef with spices until well combined.
2. Form ball with 2-3 tablespoons of ground beef mixture and then flatten into burger patty.
3. Cook over medium high heat in grill pan or griddle for 3-4 minutes per side.
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CHILI MAYO:
1. Mix the mayo and chili sauce until combined.
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ASSEMBLE
1. Smear a nice dollop of mayo on both sides of the bun. Layer the bottom bun with your burger, a few pieces of kimchi, a few slices of jalapeños, and top with a solid heap of your ramen slaw.

Absolutely loving these Gochujang Chicken Thighs f

Absolutely loving these Gochujang Chicken Thighs for summer.
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BLOG —> https://sliceofjess.com/skillet-gochujang-chicken-thighs/
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FOR THE CHICKEN MARINADE:
3 tbsp. Gochujang
3 tbsp. Brown Sugar
2 Garlic Cloves, minced
2 tbsp. Liquid Aminos
1 tbsp. Toasted Sesame Oil
1 tsp. Rice Vinegar
1 tsp. Onion Powder
1 tsp. Paprika
¼ tsp. Salt
2 lb. @smfchicken Chicken Thighs
1 tbsp. Butter
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FOR GARNISH:
1 tbsp. Chopped Fresh Cilantro + Stems if desired
1 tsp. White Sesame Seeds
Fresh Jalapeño Slices, optional
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DIRECTIONS:
1. Combine all the ingredients for the chicken marinade in a large Ziplog bag. Massage to combine and allow to marinate in the refrigerator for at least 30 minutes. This can also be marinated overnight.
3. Heat a cast iron skillet over medium-high heat. Remove the chicken thighs from the marinade, and shake off any excess sauce. Allow the butter to melt in the skillet and then add the chicken.
3. Cook the chicken for 10 - 15 minutes, making sure to flip halfway through. Be sure to check that the internal temperature is 165F before removing from heat.
4. Set the chicken on a cutting board or plate to rest for at least 5 minutes. Afterwards, slice and enjoy immediately.
#mysmfchicken #smfpartner

Have you ever made your own chicken nuggets at hom

Have you ever made your own chicken nuggets at home? It couldn’t be simpler! Grab some ground @smfchicken, mix with pantry staples, and pop those babies in the air fryer. So fresh, so crunchy, so satisfying.
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BLOG —> https://sliceofjess.com/scratch-made-air-fryer-chicken-nuggets/
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INGREDIENTS:
1 Bread Slice
3 tbsp. Heavy Cream
1 tsp. Garlic Powder
2 tsp. Dried Minced Onion
1 tsp. Paprika
2 tsp. Salt
1 lb. @smfchicken Ground Chicken
1 Egg
1 cup Crushed Cornflakes
¼ cup Grated Parmesan
3 tbsp. Melted Butter
Fresh Parsley, optional for garnish
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DIRECTIONS:
1. Preheat air fryer to 400F.
2. Add the bread, heavy cream, garlic powder, dried minced onion, paprika, and 1 teaspoon of salt to a large mixing bowl. Allow to soak for 1 - 2 minutes, or until the bread has absorbed the liquid.
3. Gently combine the soaked bread with the ground chicken.
4. Crush the cornflakes and mix together with the parmesan cheese in a large bowl. Whisk the egg in a separate bowl and set aside.
5. Form the chicken into nuggets and coat with the egg first, then the cornflake mixture.
6. Place the nuggets in the air fryer and brush the top of each one with melted butter. Air fry at 400F for 8 - 10 minutes, flipping halfway through. Nuggets are done when internal temp is 165F.
7. Garnish with fresh parsley, if desired, and serve with your preferred dipping sauce.
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#mySMFchicken #SMFpartner

Do you see the rice dancing in the skillet? Crispy

Do you see the rice dancing in the skillet? Crispy Sushi Rice is one of my favorite things! Crunchy, chewy, sweet, and savory. All the things!
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BLOG —> https://sliceofjess.com/crispy-sushi-rice-with-sunny-eggs/
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INGREDIENTS:
1 tbsp. Toasted Sesame Oil
1 cup Leftover Sushi Rice
2 Eggs
1 tbsp. Gochujang Hot Sauce (or favorite hot sauce)
2 tbsp. Sliced Scallions
½ Fresh Jalapeño, sliced
2 tsp. White Sesame Seeds
Salt, to taste
*See notes on how to make Sushi Rice in the blog
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DIRECTIONS:
1. Pour the sesame oil in a large skillet over medium-high heat. Add the rice and stir to coat.
2. Let the rice to sit, unstirred, for 4 - 5 minutes to allow it to crisp on the bottom. Then toss and create two wells for the eggs.
3. Crack the eggs into the wells and cover for 2 - 3 minutes, or until the whites are set but the yolks are still runny.
4. Top with gochujang hot sauce, scallions, jalapeño slices, sesame seeds, and a touch of salt. Enjoy immediately.

It’s officially salad season! Here’s an oldie

It’s officially salad season! Here’s an oldie but goodie… give my Spicy Chickpea Cucumber version a try.
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BLOG —> https://sliceofjess.com/spicy-chickpea-cucumber-salad-recipe/
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INGREDIENTS:
1 can Chickpeas, drained & rinsed
½ Large English Cucumber, thinly sliced
1 Fresh Jalapeño, seeded & sliced
½ small Red Onion, thinly sliced
1 clove Garlic, minced
2 tbsp. minced Fresh Cilantro
2 tbsp. chopped Fresh Dill
3 tbsp. Olive Oil
2 tbsp. White Wine Vinegar
½ tsp. Paprika
½ tsp. Cayenne
1 tsp. Kosher Salt
¼ tsp. Freshly Cracked Black Pepper
Pinch of Chili Flakes, optional garnish
(See blog for Pita Chips recipe)
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DIRECTIONS:
1. Toss all ingredients in a large mixing bowl until well combined.
2. Refrigerate for at least an hour to let flavors blend.
3. Garnish with additional cilantro, dill and red pepper flakes, if desired before serving.
4. Store leftovers in a sealed container, refrigerated, for up to 3 days.

Heart me a delicious and easy Focaccia recipe. I d

Heart me a delicious and easy Focaccia recipe. I don’t bake very often these days, but this sheet pan masterpiece might change that fact.
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BLOG —> https://sliceofjess.com/homemade-focaccia-bread-recipe/
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INGREDIENTS:
1¾ Warm Water
1 package Active Dry Yeast
1 tbsp. Maple Syrup
5 cups Bread Flour
2 tbsp. Course Sea Salt
1 cup Extra Virgin Olive Oil
1 tbsp. Chopped Rosemary
1 tbsp. Chopped Thyme
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DIRECTIONS:
1. Whisk together the warm water, yeast, and maple syrup in a bowl. Set aside at room temperature for 15 minutes.
2. Add the flour, 1 tablespoon of course sea salt, ½ cup olive oil, and the yeast mixture to a stand alone mixer (KitchenAid) fitted with a dough hook. Mix on a low speed until a dough forms, about 5 minutes. Scrape down the sides, if needed.
3. Lightly coat a large mixing bowl with olive oil. Transfer the dough and cover with plastic wrap. Set the bowl in a warm place for 1 hour. The dough should double in size.
4. Drizzle a sheet pan with ¼ cup olive oil. Transfer the dough and cover with plastic wrap. Set it back in the warm place for another hour. It should double in size again.
5. Preheat the oven to 425F. Using your fingers, press the dough out to evenly fit the sheet pan. Pop any large bubbles and create holes through the dough with your fingertips.
6. Sprinkle with freshly chopped rosemary, thyme, 1 tablespoon of course sea salt, and drizzle with remaining olive oil.
7. Bake for 25 minutes, or until golden brown. Allow to cool slightly, then cut into portions and serve.

Can never go wrong with a classic… . BLOG —> h

Can never go wrong with a classic…
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BLOG —> https://sliceofjess.com/how-to-make-spanish-rice-at-home/
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INGREDIENTS:
¼ cup Vegetable Oil
2 cups Long Grain Rice
4 Garlic Cloves, minced
3 cups Chicken Stock
15 oz. Tomato Sauce
1 tbsp. Chicken Boullion
1 tsp. Cumin
8 - 10 Cilantro Stems
1 tsp. Salt
Juice of ½ Lime
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DIRECTIONS:
1. Add the oil to a frying pan over medium-high heat. Sauté the rice until golden brown, about 5 - 8 minutes, then transfer to a large stock pot. Add the minced garlic to the frying pan and cook for 1 minute.
2. Pour in the sautéed garlic, chicken stock, tomato sauce, chicken bouillon, cumin, and mix in the cilantro stems to the rice in the large stock pot. Simmer for 25 - 30 minutes, or until the liquid has absorbed.
3. Remove the cilantro stems and season with salt and lime juice. Add more to taste, if needed. Serve immediately.

Delicious weekend vibes with these Korean Ground C

Delicious weekend vibes with these Korean Ground Chicken Nachos. That is all.
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BLOG —> https://sliceofjess.com/korean-ground-chicken-nachos/
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FOR THE CHICKEN:
2 tbsp. Sesame Oil
4 Garlic Cloves, minced
1 tbsp. Brown Sugar
2 tbsp. Liquid Aminos
¼ tsp. Ground Ginger
1 lb. @smfchicken Ground Chicken
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SPICY DRIZZLE:
2 tsp. Sriracha
2 tsp. Mayonnaise
1 tsp. Lime Juice
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TO ASSEMBLE THE NACHOS:
4 cups Tortilla Chips
8 oz. Monterey Jack, shredded
1 cup Kimchi
Fresh Cilantro, as desired
1 tbsp. White Sesame Seeds
1 tbsp. Red Pepper Flakes, optional
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DIRECTIONS:
1. Add the ingredients for the chicken to a large skillet. Break apart the meat and sauté until browned and slightly crispy, about 10 - 15 minutes.
2. Meanwhile, whisk together all ingredients for the Sriracha drizzle and set aside in the refrigerator until you’re ready to serve.
3. Preheat oven to 400F. Layer half the tortilla chips, cheese, and kimchi. Repeat a second layer. Bake for 5 minutes, or until cheese has melted.
4. Top with cilantro, sesame seeds, red pepper flakes, and a drizzle of the spicy sauce. Enjoy immediatly.
#mysmfchicken @smfchicken #smfpartner

We’re hosting family for the next few days, so I

We’re hosting family for the next few days, so I’ve been cooking up a storm. These Banh Mi Sliders are a fun afternoon app that feeds a crowd. Happy Weekending, friends!
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BLOG —> https://sliceofjess.com/fully-loaded-lemongrass-banh-mi-burger-sliders/
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FOR THE GROUND BEEF PATTIES:
• 1 lb. @verdefarms 85/15 Ground Beef
• 4 Garlic Cloves, minced
• 1 tsp. Grated Ginger
• 2 tsp. Lemongrass Purée
• 1 tbsp. Soy Sauce
• Juice + Zest of 1 Lime
• 2 tbsp. Butter
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FOR THE SLIDERS:
• 6 French Rolls, toasted
• ½ cup Mayonnaise
• 1 tbsp. Habanero Sauce
• Pickled Carrots & Radish, as needed
• ½ English Cucumber, thinly sliced
• ¼ cup Fresh Cilantro, or more if desired
• 2 Jalapeño Peppers, thinly sliced
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DIRECTIONS:
1. PREP THE SLIDER PATTIES: Mix the ground beef with minced garlic, grated ginger, lemongrass, soy sauce, zest and juice of 1 lime. Divide into six patties and set aside.
2. COOK THE SLIDERS: Add the beef patties to a large skillet over medium heat with a couple tabs of butter. Cook each patty for 4 - 5 minutes, flipping halfway through. I prefer mine medium-well, so the internal temperature should be between 150 - 155F. Toast the buns during this time, if desired.
3. TO ASSEMBLE: Mix the mayonnaise and habanero sauce together in a small bowl. Slather both sides of the toasted slider rolls with the spicy mayo. Then add the cooked patties to each bottom half and top each with pickled carrots, radish, fresh cucumber, cilantro, and jalapeño slices. Top each with second half of the buns and enjoy immediately.
#verdefarms #grassfedbeef #grassfed #organicbeef #thefreshmarket

You can’t live in the south without a yellow squ

You can’t live in the south without a yellow squash casserole in your cooking rolodex. This one is my healthier version for spring and summer.
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BLOG —> https://sliceofjess.com/lightened-up-yellow-squash-casserole/
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INGREDIENTS:
½ Baguette, sliced and toasted (1 cup crumbled)
½ cup 2% Cottage Cheese
2 tbsp. Olive Oil
1 Yellow Onion, finely sliced
½ Yellow Bell Pepper, minced
2 Garlic Cloves, minced
3 Yellow Summer Squash, sliced into rounds
1 tsp. Salt
1 tsp. Red Pepper Flakes
1 Egg
⅓ cup Shredded Monterey Jack
½ cup Grated Parmesan
2 tbsp. Chopped Italian Parsley
1 tsp. Dried Basil
2 tbsp. Butter, sliced into small chunks
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DIRECTIONS:
1. Place the toasted baguette in the food processor and pulse until crumbled. Pour out into a bowl and set aside.
2. In the same processor, add the cottage cheese. Pulse until whipped. Place in the refrigerator until you’re ready to use.
3. Add olive oil, onions, and bell pepper to a large skillet over medium-high heat. Sauté until softened, about 5 minutes. Then add the garlic and continue to cook until fragrant, about 1 minute. Remove from the pan.
4. Using the same pan, add the yellow squash rounds. Saute for 10 minutes, or until softened. Then season with salt and red pepper flakes. Mix both the onion mixture and squash in a large baking dish until well combined.
5. Place the whipped cottage cheese in a bowl and mix together with an egg, ¼ cup parmesan, fresh parsley, and dried basil.
6. Fold the cottage cheese mixture and half of the breadcrumbs with the squash in the baking dish. Top with shredded cheese, remaining breadcrumbs, and parmesan. Randomly add small chunks of butter throughout.
7. Bake in a 350F oven for 25 minutes, or until the casserole is set and the top is golden. Serve immediately with fresh parsley for garnish.

I’m a big fan of chickpeas, so finding newish wa

I’m a big fan of chickpeas, so finding newish ways to serve them is super fun for me. These North African Chickpea Patties in Spicy Braai Sauce are crunchy on the outside, and have pillowy interior. So good.
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BLOG —> https://sliceofjess.com/north-african-chickpea-patties-in-spicy-braai-sauce/
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INGREDIENTS:
1 cup Fonio
15.5 oz. Chickpeas, drained
¼ Yellow Onion
3 Garlic Cloves
¼ cup Italian Parsley Leaves
1 tbsp. Liquid Aminos
1 Habanero Pepper
1 tbsp. Chicken Bullion
1 tsp. Paprika
½ tsp. Salt, or more to taste
Cilantro, for garnish
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DIRECTIONS:
1. Cook the Fonio according to packaged directions and set aside.
2. Add all remaining ingredients, except for the cilantro, to a large food processor with the cooked Fonio. Pulse until smooth, scraping down the ingredients if needed. Place into the refrigerator for 10 minutes to rest and slightly harden.
3. Oil a baking sheet and form the batter into 15 patties.
4. Bake in a 450F preheated oven for 20 - 25 minutes, making sure to flip halfway through.
5. Garnish with cilantro and serve immediately with Spicy Braai Sauce.

We love this Egg and Avocado Crostini for weekend

We love this Egg and Avocado Crostini for weekend brunch. They’re a low-fuss, easy-to-make combo of spring and summer flavors!
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BLOG —> https://sliceofjess.com/how-to-make-crostini-with-egg-and-avocado/
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INGREDIENTS:
1 Baguette
1 tbsp. Olive Oil
3 Eggs
3 tbsp. Milk
1 tbsp. Butter
Salt + Pepper
1 Avocado
1½ tsp. Lemon Juice
½ cup Chopped Tomatoes
½ cup Shredded Parmesan
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DIRECTIONS:
1. PREHEAT oven to 350° F. Slice baguette into about 16 slices. Lay slices on greased baking sheet; brush tops with olive oil. Bake for about 5 minutes or until lightly browned and toasted.
2. BEAT eggs and milk in bowl until blended. Melt butter in small skillet set over medium-low heat; swirling pan to coat bottom.
3. POUR egg mixture into skillet. As eggs start to cook, push, pull and fold eggs with spatula frequently until all egg is cooked and no liquid remains. Remove from heat. Season with salt and pepper.
4. MASH together avocado, lemon juice and pinch of salt in separate bowl; spoon over slices of baguette to cover most of the surface on top. Spoon scrambled eggs over avocado.
5. TOP with chopped tomatoes and sprinkle with Parmesan.

Happy #NationalGrilledCheeseDay!

Happy #NationalGrilledCheeseDay!

Looking for a way to use up all those leftover #ea

Looking for a way to use up all those leftover #easter eggs? Some of the BEST recipes are made with the simplest of ingredients. Perfectly boiled eggs are chopped and folded together with mayonnaise, Dijon mustard, celery, jalapeño, green onions, herbs, and spices. Serve it on a toasted waffle for the ultimate sweet & savory experience.
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BLOG —> https://sliceofjess.com/the-most-delicious-egg-salad-sandwich-recipe/
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FOR THE EGG SALAD:
• 8 Eggs
• 4 tbsp. Mayonnaise
• 1 tsp. Dijon Mustard
• 1 tsp. Smoked Paprika
• Dash of Garlic Powder
• ½ rib Celery, finely diced
• 1 tbsp. Chopped Green Onions (2 spears)
• ½ Jalapeño, seeded & chopped
• 1 tsp. Chopped Dill
• Salt + Pepper, to taste
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FOR THE SANDWICH:
• 8 Toasted Waffles (or bread of choice)
• Lettuce, as needed
• Mayonnaise, if preferred
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DIRECTIONS:
1. Add eggs to a saucepan and fill with cold water. Bring to a boil, cover and immediately turn off the heat. Allow eggs to cook for 10 - 12 minutes.
2. Take the eggs out of the water and place them in an ice bath to stop the cooking process.
3. Peel eggs and cut them in half. Separate the egg yolks and mix them with mayonnaise, dijon mustard, smoked paprika, and garlic powder.
4. Roughly chop the egg whites, jalapeño, celery, green onions and dill. Fold into the yolk mixture. Season with salt and pepper, to taste.
5. Serve egg salad on your favorite waffles or sliced bread with lettuce and additional mayonnaise, if preferred.

Happy Easter Weekend, friends! If you need a quick

Happy Easter Weekend, friends! If you need a quick, festive, and easy recipe for entertaining… this is it!
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BLOG —> https://sliceofjess.com/mini-bacon-onion-quiche-in-phyllo-shells/
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INGREDIENTS:
30 Mini Phyllo Shells, 1 ½ inches in diameter
3 Eggs
⅓ cup Half and Half
¾ cup Shredded Cheddar Cheese
2 tbsp. Real Bacon Bits
1 tsp. Dried Minced Onion
Fresh Chives, for garnish
.
DIRECTIONS:
1. Place phyllo shells on baking sheet. In a mixing bowl, beat together eggs, half and half, cheese, bacon bits and onion.
2. Spoon 2 teaspoons of filling into each fill-o shell. Bake at 375ºF until quiches puff and turn slightly brown or about 15-20 minutes.
3. Garnish with fresh chives, if desired.

The bird is the word… Heart me some Chicken Picc

The bird is the word… Heart me some Chicken Piccata. This here is my air fryer version and it’s freaking spectacular.
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BLOG —> https://sliceofjess.com/air-fryer-lemon-chicken-piccata/
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FOR THE CHICKEN:
2 @smfchicken Breasts, sliced in half
1 tsp. Salt
1 tsp. Black Pepper
2 Eggs
1 cup Finely Crushed Cornflakes
3 tbsp. Grated Parmesan
Cooking Spray, as needed
.
FOR THE WHITE WINE SAUCE:
¼ cup Salted Butter
3 Garlic Cloves, minced
2 tbsp. All-Purpose Flour
½ cup Dry White Wine
½ cup Chicken Broth
¼ cup Lemon Juice
3 tbsp. Capers, drained
Fresh Parsley, for garnish
.
DIRECTIONS:
1. Cut the chicken in half, lengthwise. Sprinkle all sides with salt and pepper.
2. Whisk together the eggs in a large bowl and set aside. 3. Crush the cornflakes and mix together with the parmesan in a second bowl. Dip the chicken in the eggs and then the cornflakes - making sure to press down so they’re coated well.
4. Preheat the air fryer to 375F. Spray the interior of the air fryer or the chicken directly so it doesn’t stick. Air fry for 6 - 8 minutes, turning over halfway if needed. Check to make sure the internal temp is 165F.
5. While the chicken is cooking, make the sauce. Melt butter in a sauté pan and then add the garlic. Continue to sauté until fragrant, about 1 minute. Next add the flour and whisk together with the butter until slightly browned.
Pour over the white wine and chicken broth to deglaze. Then add the lemon juice and simmer for 2 - 3 minutes. Finish with the capers and pull off the heat.
6. Plate the chicken with a heavy drizzle of the white wine sauce and garnish with fresh parsley. Enjoy immediately.

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