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March 25, 2018 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

Creamy Rice Pudding with Cinnamon and Raisins December 23, 2024
Flavor-Packed Chicken and Gnocchi Soup Recipe December 15, 2024
Fried or Baked Homemade Corn Tortilla Chips December 1, 2024
Super Delicious Chicken Chilaquiles Verdes November 27, 2024
Cheesy Chicken Parm Meatballs Skillet November 25, 2024

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

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

Looking for a versatile meal you can serve for bre

Looking for a versatile meal you can serve for breakfast, lunch, or dinner? These @smfchicken Chilaquiles Verdes are a true crowd pleaser. Whip up a batch after your morning shopping today with the fam.
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BLOG —> https://sliceofjess.com/super-delicious-chicken-chilaquiles-verdes/
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FOR THE BASE RECIPE:
5 cups Corn Tortilla Chips
3 - 4 cups Shredded Chicken
2 cups Salsa Verde or Enchilada Verde Sauce
1 cup Chicken Stock
4 oz. Colby Jack Cheese, shredded
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SUGGESTED TOPPINGS:
Queso Fresco, crumbled
Sliced Radishes
Chives
Cilantro
Avocado
Fresh or Pickled Jalapeños
Fresh or Pickled Red Onions
Dollops of Sour Cream
Fried Eggs
Hot Sauce
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DIRECTIONS:
1. Preheat the oven to 400F.
2. Add tortilla chips to a large ovenproof skillet. Top with chicken and pour over the verde sauce and chicken stock. Bake for 15 minutes.
3. Remove skillet from the oven, sprinkle with shredded Colby Jack cheese, and return to the oven for 5 minutes.
4. Top the chilaquiles with desired items from the suggested toppings and enjoy immediately.

What’s your favorite Thanksgiving side dish? . B

What’s your favorite Thanksgiving side dish?
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BLOG —> https://sliceofjess.com/mind-blowing-southern-baked-macaroni-and-cheese/
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INGREDIENTS:
1 lb. Pasta Noodles (I prefer elbow or rotini)
7 tbsp. Room Temperature Butter, divided
4 Garlic Cloves, minced
3 tbsp. All Purpose Flour
½ cup Reserved Pasta Water
½ cup Heavy Cream
3.5 cups Half and Half
12 oz. Shredded Medium Cheddar
8 oz. Shredded Colby Jack
8 oz. Shredded Mozzarella
4 oz. Shredded Sharp Cheddar
4 oz. Shredded White Cheddar
¼ cup Whipped Cream Cheese
½ tsp. Onion Powder
½ tsp. Paprika
½ tsp. Mustard Powder
Salt + Black Pepper, to taste
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DIRECTIONS:
1. Before starting, shred all cheeses. Be sure to set aside 1 cup of shredded medium cheddar, 1 cup of shredded Colby Jack, 1 cup of shredded mozzarella. Those you will use as your “crust topping”.
2. Mince garlic and cut the butter into 7 tablespoon tabs.
3. Preheat your oven to 425F. While you wait, boil the pasta to slightly less than al dente, reserving ½ cup of pasta water before straining the cooked pasta. Pour the pasta into a 9X13 casserole dish and toss with 2 tbsp. of butter.
4. Place a large skillet over medium-high heat and melt 5 tablespoons of butter. Add the minced garlic and sauté for 1 minute, or until fragrant.
5. Whisk in the flour and continue to stir until golden. Next, pour in the reserved pasta water, heavy cream and half and half. Constantly whisk until thickened, about 4 minutes.
6. Turn the heat on the stove to low and start to whisk in the remaining freshly grated cheeses that you did not set aside. Make sure to do this one handful at a time. Continue to whisk until all the cheese is fully melted. Next, whisk in the room-temperature cream cheese, onion powder, paprika, and mustard powder.
7. Pour the sauce over the buttered noodles and mix to combine. Top with reserved shredded cheeses and bake for 10 minutes. Turn up the oven to broil and cook until the top cheese layer is crispy, about 5 minutes.
8. Remove from the oven and allow to cool for 3 - 5 minutes. Then enjoy!

I’ll be first to admit that I’m just smitten w

I’ll be first to admit that I’m just smitten with appetizer spreads. Grab a little bit of this, a little of that. It’s a total win-win! This Cheesy @smfchicken Parmesan Meatball Skillet is a true crowd pleaser, make sure to whip up a batch or two this holiday season. Your guests will thank you.
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BLOG —> https://sliceofjess.com/cheesy-chicken-parm-meatballs-skillet/
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INGREDIENTS:
1 lb. Ground Chicken
1 Egg
½ cup Grated Parmesan
½ cup Panko Breadcrumbs
1 cup Chopped Fresh Spinach
1 tsp. Salt
½ tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Italian Seasoning
3 cups Marinara
1 cup Shredded Mozzarella
3 tbsp. Chopped Italian Parsley
Shredded Parmesan Cheese, for garnish
Red Pepper Flakes, optional for garnish
Toasted Baguette Slices, for serving
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DIRECTIONS:
1. Mix the ground chicken, grated parmesan, breadcrumbs, spinach, salt, pepper, garlic powder, onion powder, and dried Italian seasoning in a large bowl until combined.
2. Preheat the oven to 400 F. Pour the marinara in the bottom of an oven-safe skillet. Start to roll the meatballs and place them directly on top of the marinara. You should get about 15 meatballs.
3. Loosely tent with aluminum foil and bake for 30 minutes.
4. Once baked, uncover the foil and sprinkle the entire skillet evenly with shredded mozzarella. Place back into the oven and crank on the broiler. Broil until cheese is melted and bubbly, about 3 - 4 minutes.
5. Garnish with Italian parsley, shredded parmesan, and optional red pepper flakes. Serve with toasted baguette for dipping.

Sweater weather calls for these savory, cheesy gem

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

All I have to say is… whew! This is such a tasty

All I have to say is… whew! This is such a tasty meal.
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BLOG —> https://sliceofjess.com/cozy-and-comforting-chicken-shepherds-pie/
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INGREDIENTS:
1 tbsp. Olive Oil
½ Yellow Onion, chopped (about ¾ cup)
2 Carrots, chopped small
2 Celery Stalks, chopped small
1 lb. Ground Chicken
⅓ cup Frozen Peas
3 Garlic Cloves, minced
2 tbsp. Tomato Paste
⅓ cup Red Wine
¼ cup Chicken Stock
1 tsp. Worcestershire (2 shakes)
½ tsp. Dry English Mustard
1 tsp. Stone Ground Mustard
½ tsp. Onion Powder
½ tsp. Paprika
1 tsp. Dried Thyme
1 - 2 tsp. Salt, to taste
½ tsp. Ground Black Pepper, to taste
5 cups Prepared Mashed Potatoes
Italian Parsley, chopped for garnish
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DIRECTIONS:
1. Warm olive oil in a large skillet, add yellow onion, carrots, and celery. Sauté until softened, about 5 minutes.
2. Add the ground chicken and continue to sauté for an additional 5 - 10 minutes. Then add the frozen peas, garlic, and tomato paste to the skillet. Mix and cook for an additional 2 - 3 minutes, or until the garlic is fragrant.
3. Deglaze with red wine, chicken stock, Worcestershire, and season with dry English mustard, stone ground mustard, onion powder, paprika, dried time, salt, and black pepper. Simmer for 10 minutes to slightly thicken.
4. Preheat the oven to 400F. Pour the meat and vegetable mixture in an even layer into large baking dish and cover with mashed potatoes. Create a striped design on top of the mashed potatoes by using the back of a fork. Bake for 25 minutes and serve with a sprinkle of Italian parsley.

Need a side dish you can make a couple days in adv

Need a side dish you can make a couple days in advance this holiday season? We’ve got you covered with this Twice Baked Cheesy Potato Casserole. Head on over to your local @earthfare to grab all the ingredients that you love on baked taters, prep, bake (or wait to bake), and enjoy! Happy holidays, friends!
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BLOG —> https://sliceofjess.com/twice-baked-jam-packed-cheesy-potato-casserole/
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INGREDIENTS:
4 Russet Potatoes, scrubbed and dried (about 3 - 4 lbs)
2 tbsp. Olive Oil + Sprinkle of Salt
4 tbsp. Unsalted Butter
4 oz. Cream Cheese
1 cup Sour Cream
½ cup Heavy Cream
½ tsp. Garlic Powder
1 tsp. Seasoned Salt
8 oz. Sharp Cheddar, shredded (2 cups)
1 Small Bunch Chives, thinly sliced (about ¼ cup)
1 lb. Bacon, cooked and crumbled
Fresh Italian Parsley, for garnish
Freshly Cracked Black Pepper, optional to taste
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DIRECTIONS:
1. Preheat the oven to 400F with the rack in the middle.
2. Place the potatoes on a baking sheet, massage each with olive oil and then sprinkle each with a little salt. Bake for 1 hour and 15 minutes, or until the potatoes can easily be pierced with a knife.
3. Meanwhile, cook the bacon, crumble, and set aside. Also set out the butter and cream cheese to soften to room temperature while the potatoes bake.
4. Remove the potatoes from the oven and set on a cutting board. When they are cool enough to handle, cut the potatoes into 1-inch chunks, leaving the skin on. Transfer to a bowl with butter, cream cheese, sour cream, heavy cream, garlic powder, seasoned salt, 1.5 cups of cheddar, chives, and most of the bacon (saving a little to sprinkle on top). Mix everything together until well combined. If mixture is too thick, add a splash of milk or more heavy cream.
5. Transfer everything to a large baking dish. Sprinkle with remaining bacon and cheese. Bake in 400F oven, uncovered, until heated through. About 25 minutes. When you’re ready to serve, sprinkle with Italian parsley and optional black pepper.

I absolutely heart making soups from scratch. Ther

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

Need an easy and delicious side dish for dinner to

Need an easy and delicious side dish for dinner tonight? This coconut jasmine rice is so versatile; we often enjoy it as a base for a bowl of chicken curry, pair it with fusion enchiladas, or on its own with a protein on the side. Trust me, it’s soooo good and will please the masses.
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BLOG —> https://sliceofjess.com/super-easy-and-delicious-coconut-jasmine-rice/
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INGREDIENTS:
2 cups Jasmine Rice, rinsed and drained
1 can Coconut Milk (400 ml)
1.5 cups Water
1 tsp. Salt
1 tsp. Granulated Sugar
1 tbsp. Freshly Chopped Cilantro
2 Green Onions, sliced
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DIRECTIONS:
1. Add rice to a large stockpot with coconut milk, water, salt, and sugar.
2. Mix together and bring to a boil. Once boiling, turn the heat down to low, cover, and cook for 20 minutes. Uncover, and cook for an additional 5 minutes.
3. Set aside, and fluff before you’re ready to serve. Garnish with cilantro and green onions.

Did someone say Friendsgiving? “I’m always the

Did someone say Friendsgiving? “I’m always the hostess” - Monica Geller.
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BLOG —> https://sliceofjess.com/bite-sized-antipasti-board-flatbread/
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SAVORY & SWEET PROSCIUTTO:
6 Mini Flatbreads
12 Arugula Leaves
6 Slices of Prosciutto
18 Mozzarella Pearls
6 Small Toothpicks
Drizzle each with Hot Honey (or regular)
¼ cup Crushed Pistachios
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CAPRESE:
6 Mini Flatbreads
2 Campari Tomatoes, sliced 3-Ways
1 Burrata Ball, sliced into 6
6 Fresh Basil Leaves
Drizzle each with Aged Balsamic Glaze
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FESTIVE SOPRESSATA:
6 Mini Flatbreads
¼ cup Cranberry Jelly
6 Sopressata Slices
3 tbsp. Garlic and Herb Goat Cheese
6 Gerkins or Dill Pickle Slices
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DIRECTIONS:
1. SAVORY & SWEET PORSCIUTTO: Layer each flatbread in the order listed above. The mozzarella pearls are slid onto the toothpicks. See photos. Repeat until all flatbreads are assembled. Add as much (or as little) of the hot honey as you prefer, then sprinkle the entire platter with pistachios.
2. CAPRESE: Layer each flatbread in the order listed above.
3. FESTIVE SOPRESSATA: Layer each flatbread in the order listed above. Note: I like to fold the Sopressata in 4ths and add the ½ tablespoon of goat cheese into the middle.

Today feels like a good day for my lazy enchiladas

Today feels like a good day for my lazy enchiladas. Don’t forget the chips and salsa!
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BLOG —> https://sliceofjess.com/cheesy-beef-and-red-sauce-mexican-lasagna-recipe/
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FOR THE MEXICAN LASAGNA:
Cooking Spray, as needed
1 lb. Ground Beef
1 oz. Taco Seasoning
1 Small Yellow Onion, diced
7oz. Can Mild Diced Green Chilies
28 oz. Red Enchilada Sauce
15 (6 inch) Corn Tortillas, cut into 4ths
8 oz. Monterey Jack Cheese, shredded
8 oz. Colby Jack Cheese, shredded
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SUGGESTED TOPPINGS:
½ cup Diced Tomatoes
3 tbsp. Chopped Cilantro
2 Scallions, sliced
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DIRECTIONS:
1. Preheat the oven to 350F and coat a 9x13 casserole dish with non-stick cooking spray.
2. Break up the ground beef in a large skillet with taco seasoning and yellow onion over medium heat. Cook until the meat is browned and onions have softened. Drain, if necessary.
3. Add the diced green chilies and continue to cook for 2 minutes to warm the chilies up.
4. Pour about a half cup of the enchilada sauce into the prepared casserole dish. Spread evenly if necessary.
5. Layer ⅓ of the cut up tortillas, overlapping slightly to cover the bottom of the casserole dish. Then layer with ½ of the ground beef, ⅓ of the shredded cheeses, and ½ of leftover enchilada sauce. Continue to layer ⅓ tortillas, the rest of the ground beef, and ⅓ shredded cheeses. The last layer will be the remaining tortillas, the rest of the enchilada sauce, then the rest of cheese on top.
6. Spray one side of the aluminum foil with cooking spray and cover the casserole dish with the sprayed-side-down. This will help the cheese not stick to the foil while baking.
7. Bake for 30 - 40 minutes, or until casserole is warmed through and the cheese has melted.
8. Uncover the foil and crank the oven to 400F. Continue to bake for 10 minutes, or until golden.
9. Allow the casserole to rest at room temperature for 10 minutes before slicing. Garnish with suggested toppings or others that I listed within the blog post.

My 😺 sous chef knows good food… and he highly

My 😺 sous chef knows good food… and he highly recommends these. One of my most favorite things to nosh on.
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RECIPE BLOG —> https://sliceofjess.com/cunapes-a-nod-to-my-moms-bolivian-cheese-bread/
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INGREDIENTS:
2.5 cups Tapioca Starch / Flour
3 cups Shredded Mozzarella
1 cup Crumbled Cojita Cheese
1 tsp. Baking Powder
1 tsp. Salt
1 stick of Butter, melted and cooled
2 Eggs
½ cup Milk
¼ cup Water*
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DIRECTIONS:
1. Mix together the tapioca flour, mozzarella, cojita, baking powder, and salt in a large bowl.
2. Whisk the eggs together. Add to the bowl with milk and water. Mix together until a dough forms. Add more water, 1 tablespoon at a time, if needed.
3. Roll the dough into 30 balls and place them on a sheet pan. Try to keep them roughly the same size. Place them in the refrigerater for at least 30 minutes.
4. Preheat oven to 400F. Bake for 10 - 15 minutes, or until brown specks form on top (that’s the cheese!). Enjoy immediately; careful, they’ll be hot!

When it comes to comfort foods, pasta usually pops

When it comes to comfort foods, pasta usually pops up at the top of the list. Cozy, cheesy, warm-up-your-belly kind of bliss. Ya know? This one here is a nod to one of my fav soups, French Onion, which is stuffed into shells with tender @smfchicken, a trifecta of cheese, and baked until perfectly golden.
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BLOG —> https://sliceofjess.com/french-onion-chicken-stuffed-pasta-shells/
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Here’s everything you’ll need:
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SHREDDED CHICKEN:
1.25 lbs. Boneless, Skinless Chicken Breasts
2 tsp. Granulated Garlic
2 tsp. Onion Powder
2 tsp. Chicken Boullion
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FOR THE STUFFED PASTA SHELLS:
½ Stick Unsalted Butter
3 Large Sweet Onions, thinly sliced
½ tsp. Italian Seasoning
½ tsp. Salt
¼ tsp. Black Pepper
3 Garlic Cloves, minced
16 oz. Jumbo Pasta Shells
16 oz. Ricotta
1 Egg
4 oz. Swiss Cheese, shredded
¼ cup Grated Parmesan
1 tbsp. Unsalted Butter
2 tbsp. All-Purpose Flour
3 cups Chicken Stock
1 tbsp. Dry Sherry Vinegar
¾ cup Heavy Cream
½ cup Italian Breadcrumbs
1.5 cup Shredded Mozzarella Cheese
Fresh Italian Parsley, for garnish
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Directions can be found by clicking my bio or visiting my website. Cheers to cozy fall goodness!🍁

My Grandma June’s Bierocks are the most popular

My Grandma June’s Bierocks are the most popular recipe on my website (and #1 when searched on google) for good reason. Give ‘em a try. I promise you’ll be hooked at first bite.
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BLOG —> https://sliceofjess.com/my-grandmas-super-easy-recipe-for-bierocks/
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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
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DIRECTIONS:
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!

This here is one of my go-to meals that I often ma

This here is one of my go-to meals that I often make with leftover produce I have on hand. It’s super easy, super filling, and super delish. Please don’t @ me because I’ll be first to admit it’s not a traditional curry, but trust me… this is fabulous and you need to give it a try.
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BLOG —> https://sliceofjess.com/veggie-packed-red-lentil-curry-with-chicken/
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INGREDIENTS:
2 tbsp. Olive Oil
½ Red Onion, chopped
2 - 3 Carrots, chopped small
1 Red Bell Pepper, chopped small
1 Jalapeno, minced
4 Garlic Cloves, minced
1 tbsp. Ginger Puree
2 tbsp. Curry Powder
1 tbsp. Ajika Seasoning
2 tsp. Cumin
1 tsp. Turmeric
1 tsp. Salt
1.5 lbs. Chicken Breast, chopped into bite-size pieces
32 ounces Chicken Stock
1 cup Dried Red Lentils, rinsed
1.5 cups Frozen Spinach
1.5 cups Plain Greek Yogurt
Italian Parsley or Cilantro, for garnish
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DIRECTIONS:
1. Warm oil in a large dutch oven over medium-high heat. Add the onion, carrots, red bell pepper, and jalapeño. Sauté until slightly softened, then add the garlic and continue to sauté for 1 more minute.
2. Add the ginger puree along with all the seasonings and chicken. Continue to sauté for another 5 minutes (or until chicken is mostly cooked through) and then add the chicken stock. Bring to a boil and pour in the rinsed red lentils and frozen spinach.
3. Bring to a simmer and cook for 8 minutes. The liquid should reduce by about half.
4. Remove from heat. To prevent the yogurt from curdling, add about ¾ cup of the hot curry to the yogurt in a large bowl, whisking together. This is called tempering. Once tempered, pour the yogurt mixture into the pot and stir everything together until creamy.
5. Serve immediately over rice and/or desired dipping vessels. Enjoy!

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