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That’s Tasty Partnership – Slice of Jess

August 30, 2019 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

Broccoli Spiked Beer Cheese Soup September 7, 2024
Quick & Easy Recipe for Italian Wedding Soup September 5, 2024
Our Most Popular Soup Recipes For Soup Season + Dunkers September 3, 2024
High Protein Homemade Mac and Cheese August 31, 2024
Detroit-Style Hawaiian BBQ Chicken Pizza August 27, 2024

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

Calling all tater fans! These here is my go-to for

Calling all tater fans! These here is my go-to for so many occasions. 🥔❤️
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BLOG —> https://sliceofjess.com/parm-rosemary-baby-dutch-oven-roasted-potatoes/
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INGREDIENTS:
1.5 lbs. Baby Dutch Potatoes, cut in half
¼ cup Olive Oil
½ tsp. Salt
½ tsp. Black Pepper
2 tsp. Fresh Rosemary, finely chopped
1 tsp. Fresh Thyme, finely hopped
1 Garlic Clove, minced
¼ cup Grated Parmesan
Italian Parsley, for garnish
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DIRECTIONS:
1. Preheat the oven to 400F.
2. Cut the potatoes, herbs, and garlic clove. Mix all ingredients in a large bowl (except for the Italian Parsley) until the potatoes are well coated.
3. Place the seasoned potatoes, cut side down, on a large baking sheet. Bake for 30 minutes, or until the potatoes are tender and the cut side down is crispy.
4. Remove from the oven and sprinkle with fresh parsley. Enjoy!

Made a big ‘ol batch of this classic soup the ot

Made a big ‘ol batch of this classic soup the other day for my neighbor across the street. She loved it, and I know you will too!
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BLOG —> https://sliceofjess.com/quick-easy-recipe-for-italian-wedding-soup/
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INGREDIENTS:
1 tbsp. Olive oil
1 Yellow Onion, diced
4 Carrots, peeled and small dice
4 Garlic Cloves, minced
1 tsp. Tomato Paste
1 - 2 tbsp. Crushed Calabrian Peppers, to taste
18 oz. Frozen Angus Beef Meatballs
8 - 12 cups Chicken Bone Broth (see notes below)
1 tsp. Whole Celery Seeds
10 oz. Frozen spinach
16 oz Acini de Pepe Pasta, uncooked
Salt + Pepper, to taste
Italian Parsley, for garnish
Grated Parmesan, for garnish
Red Pepper Flakes, optional
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DIRECTIONS:
1. Heat oil in a large stock pot and add the yellow onion and carrots. Sauté for about 5 minutes, or until slightly softened. Then add the garlic, tomato paste, and crushed Calabrian peppers. Continue to sautè for 1 - 2 minutes.
2. Add the frozen meatballs, 8 cups of chicken bone broth, celery seeds, and frozen spinach. Bring to a low boil and simmer for 10 minutes.
3. Next, add the Acini de Pepe Pasta and then continue to simmer for an additional 10 minutes, or until the pasta is plump.
4. Season with salt + pepper, to taste. Serve immediately with Italian parsley, parmesan, and red pepper flakes on the side for garnish.

Celebrating Soup Season with a SOUPER round up on

Celebrating Soup Season with a SOUPER round up on the blog! What are some of your favorite bowls of comfort?
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GRAB ALL THE RECIPES —> https://sliceofjess.com/our-most-popular-soup-recipes-for-soup-season-dunkers/
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Recipes are always linked in my bi0 too!

I spent yesterday late afternoon making THREE batc

I spent yesterday late afternoon making THREE batches of my Grandma June’s Classic Lasagna. IMO: it’s the best way to celebrate the beginning of the “ber” months! Cheers to my FAVORITE season of the year!🍂
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BLOG —> https://sliceofjess.com/classic-lasagna-recipe-3-generation-family-recipe/
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MEAT SAUCE:
½ lb. Ground Beef
½ lb. Hot Italian Sausage
1 Onion, finely diced
3 Garlic Cloves, minced
1 tbsp. Tomato Paste
48 oz. Marinara Sauce
½ cup Heavy Cream
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RICOTTA MIXTURE:
2 cups Ricotta Cheese
1 Egg
¼ cup Basil Pesto
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TO ASSEMBLE:
12 No Boil Lasagna Noodles
16 oz. (4 cups) Low Moisture Mozzarella, shredded
4 oz. Fresh Mozzarella, torn into pieces
½ cup Parmesan Cheese, grated
Chopped Italian Parsley, to garnish
Red Pepper Flakes, optional to garnish
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DIRECTIONS:
1. Sauté the ground beef and sausage with the onion over medium-high heat until crumbly and browned. Add the garlic and tomato paste, then continue to cook for 1 minute, or until fragrant.
2. Stir in the marinara sauce and simmer, uncovered, for 5 minutes. Once slightly thickened, mix in the heavy cream and turn off the heat.
3. Whisk together the ricotta, egg, and basil pesto in a large bowl.
4. Spread 1 cup of the meat sauce in a 9x13 greased casserole dish. Top with 4 lasagna noodles, slightly overlapping. Next layer with ½ ricotta cheese mixture, 1 cup shredded mozzarella, and 1 cup meat sauce. Repeat these layers one more time. Finish with 4 noodles on top, remaining meat sauce, and remaining mozzarella. Then randomly place the fresh mozzarella pieces throughout the top.
5. Cover with foil that’s been sprayed on the interior side with cooking spray, then bake for 45 minutes in a 350F preheated oven.
6. Remove foil and bake for an additional 15 minutes, or until browned and bubbly. If desired, broil at the end for 2 minutes.
7. Allow the lasagna to rest for at least 10 - 15 minutes before cutting and serving. Garnish lasagna each lasagna slice with parmesan cheese, chopped parsley, and optional red pepper flakes.

This Homemade Mac & Cheese has a whopping 30 grams

This Homemade Mac & Cheese has a whopping 30 grams of protein per serving! In my blog I list every ingredient that I grabbed from my local @earthfare to make this happen. So creamy, dreamy, and family-dinner friendly!
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BLOG —> https://sliceofjess.com/high-protein-homemade-mac-and-cheese/
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FOR THE HOMEMADE MAC AND CHEESE:
5 cups Chicken Stock
16 ounce Favorite Dry Pasta
1 cup Cottage Cheese, blended
2 tsp. Garlic Powder
8 ounce Sharp Cheddar, shredded
6 ounce Gruyere, shredded
2 oz. Goat Cheese (optional)
1 cup Greek Yogurt
Salt + Pepper, to taste
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CRISPY CRUST IF YOU WANT TO BAKE IT:
1 cup Crushed Butter Crackers
½ cup Grated Parmesan cheese
2 tbsp. Melted Butter
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DIRECTIONS:
1. Bring the chicken stock to a boil in a large stockpot. Once boiling, add the dried pasta and continue to boil until al dente according to packaged directions (this time will vary by shape).
2. Once al dente - DO NOT DRAIN - add the whipped cottage cheese, garlic powder, sharp cheddar, gruyere, optional goat cheese, and Greek yogurt. Mix together, taste, and add salt + pepper per your preference.
3. If you’d like... the mac and cheese is ready from here. However, if you want to bake it, go ahead and preheat your oven to 400F. While preheating, transfer the mac and cheese to a large casserole dish. Top with crushed crackers, parmesan, and drizzle with melted butter. Bake for 15 minutes, or until the top is golden brown.

Friday nights call for Cheesy Fried Pickles. 🥒

Friday nights call for Cheesy Fried Pickles. 🥒
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BLOG —> https://sliceofjess.com/crispy-cheesy-dill-pickle-chips/
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INGREDIENTS:
• 2 cups Shredded Cheese
• 24 - 36 Dill Pickle Chips, as needed
• 1 tbsp. Blackening Seasoning
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DIRECTIONS:
1. Preheat your oven to 400F. Take 24 - 36 dill pickle chips and pat them dry on a few paper towels.
2. Grab a non-stick 12-cup muffin tin. Fill each cup with a big pinch of shredded cheese. Top each cheese cup with two or three dill pickle chips. Next you’ll sprinkle on your favorite seasoning blend into each cup and top with more cheese to cover the pickles.
3. Bake for 15 minutes, or until cheese has melted and browned.
4. OPTIONAL: After they have baked, removed each cheesy pickle chip from the muffin tin and place them in the air fryer at 400F for 5 minutes for extra crisp.
5. Serve immediately with your favorite dipping sauce. I love these with ranch or my Tangy Alabama White Sauce.

This right here will steal a pizza your heart 🍕

This right here will steal a pizza your heart 🍕❤️. I absolutely love Detroit-style ‘zaa. Today’s version is topped with perfectly seasoned @smfchicken and all the good stuff for a Hawaiian inspired feast. Give it a try, your family is gonna love it!
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BLOG —> https://sliceofjess.com/detroit-style-hawaiian-bbq-chicken-pizza/
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INGREDIENTS:
1.5 cups Cooked & Seasoned Chicken Breast, cut into small chunks (2 breasts)
2 tbsp. Olive Oil, or more as needed
16 oz. Pizza Dough, room temperature
8 oz. Monterey Jack, cut into squares
4 oz. Munster Cheese, cut into smaller slices
¼ Small Red Onion, sliced thin
8oz. can Pineapple Chunks, drained
Fresh Jalapeño Slices, optional to taste
1 cup BBQ Sauce
2 - 3 tbsp. Fresh Cilantro Leaves, or to taste
1 tbsp. Crushed Red Pepper Flakes, optional to taste
.
DIRECTIONS:
1. Season and cook 2 chicken breasts in a large skillet (or other preferred method) until internal temperature has reached 165F. Once cooked, chop into smaller chunks and set aside.
2. Preheat oven to 550F.
3. Drizzle olive oil into the pizza pan and spread to coat all sides.
4. Press the pizza dough into the pan until it has covered the entire bottom. It will be a square shape.
5. Evenly spread the chicken chunks over the top of he dough. Then layer with the two cheeses, red onion, and pineapple chunks. Add jalapeño slices, if desired.
6. Bake for 15 - 20 minutes, or until golden brown.
7. Allow the pizza to cool for a few minutes and then carefully slide the pizza onto a cutting board with a spatula. Drizzle with bbq sauce and cut into squares. Enjoy immediately with fresh cilantro and optional red pepper flakes as a garnish.
#smfpartner

Do you like to meal prep over the weekend? These S

Do you like to meal prep over the weekend? These Sheet Pan Chicken Thighs should be on your radar.
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BLOG —> https://sliceofjess.com/mediterranean-sheet-pan-chicken-thighs/
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LEMON-DIJON DRESSING:
Juice of 2 Lemons
3 Garlic Cloves, minced
2 tsp. Dried Oregano
1 tbsp. Dijon
2 tbsp. Maple Syrup
1 tsp. Paprika
½ cup Olive Oil
1 tsp. Salt
1 tsp. Black Pepper
.
FOR THE SHEET PAN CHICKEN:
1 Zucchini, sliced into half moons
1 Bell Pepper, thinly sliced
1 Tomato, cut into wedges
1 Red Onion, sliced
4 oz. Feta Cheese, crumbled
¼ cup Drained Capers
6 Boneless Skinless Chicken Thighs
1 tsp. Salt
1 tsp. Black Pepper
¼ cup Italian Parsley, minced
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DIRECTIONS:
1. Preheat the oven to 425F.
2. Add all ingredients for the lemon-dijon dressing into a mason jar. Cover and shake until well combined. Set aside.
3. Prep the zucchini, bell pepper, tomato and red onion; mix the veggies together with ½ the dressing and place on a prepared baking sheet.
4. Sprinkle the veggies with the crumbled feta cheese, drained capers, and nestle the chicken thighs on top. Sprinkle each chicken thigh with salt, pepper, and pour over the remaining dressing.
5. Bake for 35 minutes, and then broil for 5 minutes to brown. Remove from the oven and serve immediately with minced parsley.

This stuffed burrito has got it all: protein-packe

This stuffed burrito has got it all: protein-packed with @smfchicken, spicy, creamy, savory, and just straight up delicious. I mean, who doesn’t love a perfectly crafted burrito? YUM.
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BLOG —> https://sliceofjess.com/jalapeno-popper-chicken-stuffed-burrito/
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SLOW COOKER JALAPENO POPPER CHICKEN:
2.5 lbs. Boneless, Skinless Chicken Thighs (or breasts)
1 tsp. Garlic Powder
½ tsp. Black Pepper
½ tsp.- Paprika
¼ tsp. Salt
8 oz. Cream Cheese
2 Fresh Jalapeños, seeds removed and chopped
1 cup Shredded Cheddar Cheese
1 tbsp. Ranch Seasoning
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TO ASSEMBLE THE BURRITOS:
6 Large Flour Tortillas
16 oz. Refried Beans, warmed
3 cups Cooked Spanish Rice
2 cups Preferred Shredded Cheese
Avocado Oil or Spray
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SUGGESTED TOPPINGS:
Sour Cream
Salsa and/or Hot Sauce
Avocado
Shredded Lettuce
Fresh Cilantro
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DIRECTIONS:
1. Add the chicken, garlic powder, black pepper, paprika, salt, cream cheese, and chopped jalapeños to a slow cooker. Cook on high for 4 hours or on low for 6 - 8 hours. Once finished, carefully shred the chicken and mix together with the rest of the ingredients. Sprinkle with shredded cheddar and ranch seasoning, fold together, and allow to cook for an additional 10 minutes.
2. While the chicken mingles with the cheddar and ranch, warm up the refried beans.
3. Wrap the flour tortillas in paper towels and microwave for 25 seconds to soften.
4. To assemble, place a tortilla down, then spread with ⅙th of the refried beans. Next mound ⅙ of the chicken, ⅙th of the rice, and ⅙th of the shredded cheese. Fold the side closest to you over the filling. Then fold up the sides and roll into a burrito.
5. Add about 1 tablespoon of avocado oil to a nonstick skillet. Add two burritos and cook on medium-high on each side until the burritos are golden. Repeat with remaining burritos.

A few years ago I used to make sourdough loaves fo

A few years ago I used to make sourdough loaves for my family and neighbors on the regular. Been thinking about getting back into it again. I’m not a baker but I loved baking bread. The smells remind me of my early teens, as we had a bread maker that my dad would set overnight and I’d wake up to savory warm smells in the morning. My own bread making days were in a Dutch oven, but I also have a bread maker I should try to utilize from time to time. Do you all like baking your own bread at home? Do you want to learn about my sourdough recipe? Let me know! Happy Sunday! Hope you all are having a wonderful weekend.

Swap the dairy for this peanut butter version of c

Swap the dairy for this peanut butter version of creamy cucumber salad. Make sure to add some crushed peanuts for a crunchy surprise! Seriously, so yummy. How did I do, @logansfewd? 🥒
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BLOG —> https://sliceofjess.com/refreshing-peanut-butter-creamy-cucumber-salad/
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INGREDIENTS:
1 tbsp. Creamy Peanut Butter
2 - 3 tbsp. Crushed Dry Roasted Peanuts
2 Garlic Cloves, minced
3 tbsp. Rice Vinegar
2 tbsp. Liquid Aminos
1 tsp. Sriracha
2 tsp. Toasted Sesame Oil
1 tsp. Agave Nectar
2 tsp. Korean Pepper Flakes
1 tbsp. White Sesame Seeds
1 tbsp. Cilantro, minced
1 English Cucumber, sliced thin
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DIRECTIONS:
1. Add the peanut butter, garlic cloves, crushed peanuts, rice vinegar, liquid aminos, sriracha, sesame oil, agave nectar, Korean pepper flakes, white sesame seeds, and cilantro to a large sealable mixing bowl. Whisk together until fully combined. Then add the sliced cucumbers, cover, and shake to coat. Enjoy immediately.

Gotta love a hearty salad during the summer. I gra

Gotta love a hearty salad during the summer. I grabbed everything for this marvelous meal during the last grocery haul at my local @earthfare. This Cheeseburger Salad with Smashed Potatoes comes together in about 30 minutes… and oh goodness, it’s so satisfying. Added bonus: Ground Beef is only $3.99 per pound every Tuesday, so add this to your menu for next week!
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BLOG —> https://sliceofjess.com/cheeseburger-salad-with-crispy-smashed-potatoes/
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FOR THE CRISPY SMASHED POTATOES:
12 Yukon Gold Baby Potatoes
1 tbsp. Blackening Seasoning
3 tbsp. Olive Oil
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HOMEMADE BURGER SAUCE:
¼ cup Mayonnaise
1 tsp. Yellow Mustard
1 - 2 tbsp. Ketchup
¼ tsp. Onion Powder
¼ tsp. Garlic Powder
½ tsp. Paprika
Splash of Cornichon / Pickle Juice
1 Cornichon / Baby Pickle, chopped small
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TO ASSEMBLE THE CHEESEBURGER BOWL:
1 lb. Ground Beef
1 tbsp. Blackening Seasoning
2 cups Chopped Romaine Lettuce
¼ cup White Onion, chopped small
½ pint Cherry Tomatoes, halved (1 cup)
4 oz. Cheddar (1 cup shredded)
1 tbsp. White Sesame Seeds, optional
¼ cup Sliced Cornichon / Baby Pickles, optional
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DIRECTIONS are on my blog! 🙂 or you can see them in the comment section below!

Got some ripe avocados on hand?🥑 . BLOG —> ht

Got some ripe avocados on hand?🥑
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BLOG —> https://sliceofjess.com/avocado-stuffed-mexican-flautas-aka-avocado-taquitos/
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INGREDIENTS:
• 3 Avocados, smashed
• ½ Lemon, juiced
• 1+ cup Mexican Shredded Cheese
• S+P to taste
• Vegetable or Peanut Oil, as needed
• 5 Flour Tortillas
• Preferred Toppings (suggestions on my blog!)
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DIRECTIONS:
1. Smash avocados in a large bowl with lemon juice and then fold in cheese, salt and pepper.
2. Spoon about ¼ cup of the avocado mixture onto the middle of each flour tortilla. Roll up and place seam-side down on a separate plate until you’re finished rolling them all.
3. Place oil in a large frying pan for shallow frying. Heat oil to 350F and then add each roll, seam-side down, for browning.
4. Fry on both sides until golden. Place on paper-towels to drain while you prepare the toppings.
5. Serve with whatever toppings you desire. Enjoy!

There’s only 8 more weekends left until fall 🍁. What are some of your favorite cozy recipes in a bowl?
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BLOG —> https://sliceofjess.com/loaded-potato-soup-with-crispy-polish-kielbasa/
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FOR THE SOUP:
1 tbsp. Olive Oil
14 oz. Kielbasa Sausage, cut into small chunks
6 cups Chicken Broth (48 oz.)
@frontiersoups Rocky Mountain Loaded Potato Soup Mix
6+ Baby Yukon Gold Potatoes, cut into ½ inch cubes (2 cups)
1 cup Heavy Cream (8 oz.)
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OPTIONAL TOPPINGS, as desired
Shredded Cheddar Cheese
Sour Cream
Chopped Italian Parsley
.
DIRECTIONS:
1. Drizzle the olive oil in a 4-quart stockpot over medium-high heat. Sauté the kielbasa chunks until browned and crispy, about 10 minutes.
2. Remove the kielbasa with a slotted spoon and transfer to a paper towel lined plate. Set aside.
3. Cut the potatoes into cubes, then add them to the pot. Stir gently into residual kielbasa grease, add chicken broth, and bring to a boil.
4. Stir in soup mix. Return to a simmer, cover, and cook for 30 minutes.
5. Stir in heavy cream, heat uncovered on low for 5 minutes.
6. Top each serving with the crispy kielbasa chunks.
7. Add cheddar cheese, sour cream, and chopped parsley, if desired.

Obsessed with these savory morsels 🦀🍚 . BLOG

Obsessed with these savory morsels 🦀🍚
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BLOG —> https://sliceofjess.com/jasmine-rice-crab-cake-poppers-with-herby-dipping-sauce/
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FOR THE POPPERS:
1 lb. Lump Crab Meat
1 cup Panko Breadcrumbs
1 tsp. Old Bay Seasoning
1 tsp. Each Salt + Pepper
½ cup Sliced Green Onions
1 tbsp. Fresh Italian Parsley
2 tbsp. Fresh Dill
½ cup Mayonnaise
1 tbsp. Dijon Mustard
1 Egg
Juice of 1 Lemon
1 tbsp. Lemon Zest
1 Package Jasmine Ready Rice
¼ cup Vegetable Oil or Butter, for cooking
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HERB DIPPING SAUCE:
½ cup Mayonnaise
3 Garlic Cloves, minced
2 tsp. Dijon Mustard
Dash of Tabasco
1 tbsp. Italian Parsley
1 tbsp. Dill
1 tbsp. Chives
Juice of ½ Lemon
Salt + Pepper, to taste
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DIRECTIONS:
1. Gently mix together all the ingredients for the crab cakes in a large bowl. Form into 15 mini crab cakes and set in the refrigerator to firm for 1 hour.
2. Heat the vegetable oil in a large skillet. Working in batches, fry the crab cakes for a few minutes on each side until crispy. The internal temperature should be 165F. Drain the cooked crab cakes on a stack of paper towels and then set on a tray in the oven to keep warm.
3. Whisk together all of the ingredients for the dipping sauce in a bowl and then pour into a serving dish.
4. Serve the crab cake poppers warm alongside the dipping sauce. Sprinkle with additional chives and/or lemon wedges, if desired.

Have you ever marinated your chicken in yogurt + s

Have you ever marinated your chicken in yogurt + spices? The end result is juicy, succulent, crispy-on-the-outside, tender-in-the-middle fabulous. Making this for meal-prep dinner as I’m headed out to go see @thirdeyeblind, @yellowcard, and @thisisarizonamusic tonight at @pncmusicpav. Gotta leave something to feed the hubs and kids! Thanks for the heads up on tonight’s show, @wescalifa! See ya there.
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BLOG —> https://sliceofjess.com/golden-yogurt-marinated-chicken/
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• 1.5 lbs. @smfchicken Breasts
• ⅓ cup 2% Greek Yogurt
• 1 tbsp. Smoked Paprika
• 1 tbsp. Turmeric
• 1 tbsp. Ground Coriander
• 5 Garlic Cloves, minced
• 2 tbsp. Chopped Chives
• 2 tbsp. Chopped Fresh Cilantro
• ¼ cup Olive Oil
• 1 tsp. Salt + 1 tsp. Pepper
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DIRECTIONS:
1. Mix all Ingredients together in a large bowl. Allow to marinate in the refrigerator, covered, for at least 45 minutes.
2. Preheat the oven to 425F. Arrange the marinated chicken on a baking sheet. Bake for 25 minutes, making sure to flip halfway through.
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Serve this on grain bowls, sandwiches, salads… anything your heart desires!

Ya’ll know I heart sandwiches. I enjoy some form

Ya’ll know I heart sandwiches. I enjoy some form of them for breakfast, lunch, or dinner all the time. My friends over at @earthfare offer a perfectly roasted, whole chicken in their deli department every day of the week… but on Monday’s they’re on special for only $6.99! Once shredded, you can use it in so many meals and cut your prep time by more than half! Swooning over these wraps recently, so I wanted to share!
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BLOG —> https://sliceofjess.com/southwestern-chicken-salad-wrap/
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FOR THE CHICKEN SALAD:
2 cups Shredded Rotisserie Chicken
⅓ cup Corn Kernels, fresh or thawed from frozen
1 cup Sour Cream
¾ cup Chunky Salsa
1 tbsp. Taco Seasoning
Juice of ½ Lime
2 tbsp. Cilantro, chopped
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TO ASSEMBLE THE WRAPS:
4 Large Tortillas
1 cup Shredded Lettuce
1 Avocado, sliced
½ cup Cojita Cheese, shredded
1 cup Tortilla chips, crushed
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DIRECTIONS:
1. Mix all ingredients together for the chicken salad in a large bowl or sealable container.
2. Warm the wraps in a skillet over medium heat or in the microwave. This will help make them liable. Then fill each wrap with equal amounts of chicken salad, shredded lettuce, avocado slices, cojita cheese, and tortilla chips.
3. Fold together into a burrito-wrap shape and enjoy immediately!
#earhfarepartner

These Citrus @smfchicken Tostadas are protein-pack

These Citrus @smfchicken Tostadas are protein-packed and piled up high with flavor. Assembled with the absolute best tasting chicken, avocado corn salsa, and extra fiesta frills… we’ve been making these on repeat. Ready in about 30 minutes, they’re perfect for lunch or dinner.
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BLOG —> https://sliceofjess.com/citrus-chicken-tostadas-with-avocado-corn-salsa/
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FOR THE CHICKEN MARINADE:
Juice of 1 Orange
Juice of 1 Lime
2 tbsp. Taco Seasoning
1 lb. Chicken Breasts, cut into chunks
. AVOCADO CORN SALSA:
1 cup Corn, fresh or thawed from frozen
⅓ cup Diced Red Onion
1 tbsp. Jalapeño, chopped small
⅓ cup Sliced Cherry Tomatoes
¼ cup Cojita Cheese
2 tbsp. Lime Juice
1 tsp. Blackening Seasoning
¼ cup Cilantro
1 Avocado, sliced
½ tsp. Salt, if needed
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TO SERVE:
8 Flat Tostada Shells
15 oz. can Refried Black Beans
Mexican Crema or Sour Cream, as desired
Shredded Romaine, as desired
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DIRECTIONS:
1. Marinate the chicken in the juices and taco seasoning for a minimum of 20 minutes in the refrigerator.
2. While you’re waiting for the marinade, go ahead and mix all ingredient for the avocado corn salsa in a large bowl. Cover and set in the refrigerator until you’re ready to assemble the tostadas.
3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade with a slotted spoon. Pan fry for 10 minutes, or until the internal temperature of the chicken has reached 165F.
4. While the chicken is pan-frying, heat up the beans and tostada shells.
5. To serve, simply place the warmed tostada shell on a plate, spread with desired amount of refried beans, top with the cooked chicken, avocado corn salsa, lettuce, and Mexican Crema or sour cream.

#mysmfchicken #smfpartner

I’m a huge fan of lettuce wraps, especially duri

I’m a huge fan of lettuce wraps, especially during the summer months. Cool lettuce leaves hugged around savory @smfchicken spiced with toasted sesame, hoisin, and all the good stuff. Don’t forget the crispy rice noodles on top! Yum.
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BLOG —> https://sliceofjess.com/sesame-hoisin-ground-chicken-lettuce-wraps-recipe/
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FOR THE CRISPY RICE NOODLES:
2 oz. Dried Angel Hair Rice Noodles
1 - 2 cups Vegetable or Peanut Oil, as needed
.
TO MAKE THE LETTUCE WRAPS:
2 tbsp. Sesame Oil
1 lb. Ground Chicken
½ Sweet Yellow Onion, chopped small
½ tsp. Salt
⅓ cup Hoisin Sauce
2 tbsp. Liquid Aminos
1 tbsp. Rice Wine Vinegar
1 tbsp. Chili Garlic Sauce
3 Garlic Cloves, minced
1 tsp. Ground Ginger Powder
8 oz. Water Chestnuts, drained and diced
2 oz. Chives, sliced
¼ cup Peanuts
Black Sesame Seeds, for garnish
Butter, Green Leaf, or Iceberg Lettuce Leaves, for serving
Cilantro, if desired
.
DIRECTIONS:
1. Heat the vegetable or peanut oil in a large stockpot over medium-high until it has reached 350F. Make sure it’s enough to submerge the noodles when frying.
2. Gently drop in 2 ounces of the rice noodles. Depending on the size of your pot you may have to work in batches. Fry the rice until puffed up, about 15 seconds. Remove with a slotted spoon an allow to drain on a paper-towel lined plate.
3. Sauté the ground chicken in a large frying pan with the sesame oil, sweet onion, and salt.
4. Once browned, add the hoisin, liquid aminos, rice wine vinegar, chili garlic sauce, garlic, and ginger. Bring to a simmer and continue to cook for 3 - 4 minutes, or until the sauce has slightly thickened.
5. Fold in the water chestnuts, chives, and turn off the heat.
6. Sprinkle with peanuts and sesame seeds right before serving. Serve with lettuce leaves, cilantro, and crispy noodles on the side.
#smfpartner #mysmfchicken

It’s too hot outside… I’m just a wee-bit obs

It’s too hot outside… I’m just a wee-bit obsessed with these cold noodles during these summer days.
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BLOG —> https://sliceofjess.com/vietnamese-cold-noodle-salad-with-vinaigrette/
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FOR THE DRESSING:
• ¼ cup Soy Sauce
• 3 tbsp. Fresh Lime Juice
• 2 tbsp. Rice Vinegar
• ¼ cup Granulated Sugar
• 4 Garlic Cloves, minced
• 1 Fresno Chile Pepper, thinly sliced
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FOR THE COLD NOODLE SALAD:
• 8.8 oz. Angel Hair Vermicelli Rice Noodles
• ½ English Cucumber, thinly sliced
• 1 cup Matchsticks Carrots
• 4 tbsp. Freshly Chopped Cilantro
• 3 tbsp. Freshly Chopped Mint
• 4 tbsp. Freshly Chopped Basil
• 2 tbsp. Thinly Sliced Scallions
• ¾ cup Crushed Honey Roasted Peanuts
• Lime Wedges, optional garnish
.
DIRECTIONS:
1. Whisk together all ingredients for the dressing and set aside.
2. Cook the vermicelli rice noodles according to packaged directions and then rinse with cold water.
3. Prepare all veggies, herbs and crush the peanuts.
4. Mix the dressing with the prepared vegetables and herbs in a large bowl. Garnish with crusted peanuts and lime wedges. Enjoy immediately or keep in the fridge for up to 2 hours. Serve cold or at room temp.

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