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Privacy Policies

This Privacy Policy was last modified on July 25, 2019. Slice of Jess / Jess Bentley (“us”, “we”, or “our”) operates https://sliceofjess.com (the “Website”). We respect your privacy and are committed to protecting it. This page informs you of our policies regarding the collection, use and disclosure of personal information we receive from users of the Website. We use your personal information in providing and improving the Website. By using the Website, you agree to the collection and use of information in accordance with this policy. We encourage you to periodically check back and review this policy so that you always will know what information we collect, how we use it, and with whom we share it.

INFORMATION WE COLLECT:

  • Information You Provide To Us. In the course of these various offerings, we often seek to collect various forms of information from you, such as: name, address, or e- mail address. For example, you may voluntarily submit information to the Website by leaving a comment, subscribing to our online newsletter, voting in polls, or entering a giveaway.
  • Information That is Passively or Automatically Collected. We, and our “Partners” who include Website affiliates, third-party service providers, advertisers, advertising networks and platforms, agencies, and distribution or other partners may use automated means to collect various types of Information about you, your computer or other device used to access our Website. A representative, non-exhaustive list of the types of automatically collected information may include: network or Internet protocol address and type of browser you are using (e.g., Chrome, Safari, Firefox, Internet Explorer), the type of operating system you are using, (e.g., Microsoft Windows or Mac OS), the name of your Internet service provider (e.g., Comcast, Verizon or AT&T) and domains used by such providers, mobile network, device identifiers (such as an Apple IDFA or an Android Advertising ID), device settings, browser settings, the web pages you have visited, the type of handheld or mobile device used to view the Website (e.g., iOS, Android), location information, and the content and advertisements you have accessed, seen, forwarded and/or clicked on.
  • Information Collected By and From Social Media Services and Other Third- Party Platforms. You also can engage with our content, such as video, games, applications, and other offerings, on or through social media services or other third-party platforms, such as Facebook, or other third-party social media plugins, integrations and applications. When you engage with our content on or through social media services or other third-party platforms, plugins, integrations or applications, you may allow us to have access to certain Information in your profile. For a description on how social media services and other third-party platforms, plugins, integrations or applications handle your information, please refer to their respective privacy policies and terms of use, which may permit you to modify your privacy settings.

Please Note: If you create a user profile on the Website or leave a comment, certain information may be publicly visible.

HOW WE MIGHT USE YOUR INFORMATION:

We, along with our Partners, may use the Information to:

  • Provide and communicate with you about the Website or your account with us.
  • Fulfill your requests regarding the Website, including without limitation requests for newsletters and notifications.
  • Respond to your inquiries.
  • Enforce the legal terms (including without limitation our policies and terms of service) that govern your use of our Website, and/or for the purposes for which you provided the Information.
  • Provide technical support for the Website.
  • Prevent fraud or potentially illegal activities on or through the Website.
  • Protect the safety of our Users.
  • Customize or personalize ads, offers and content made available to you based on your visits to and/or usage of the Website or other online or mobile websites, applications, platforms or services, and analyze the performance of those ads, offers and content, as well as your interaction with them.
  • Perform analysis regarding how you use the Website or any part thereof.

When you provide information about yourself to us through a third-party application or plugin, through our Website, it may be publicly viewed by other members of these services and we cannot prevent further use of the information by third-parties.

INFORMATION SHARING & DISCLOSURE:

We may disclose the Information as follows:

  • To service providers or Partners that we have engaged to perform business- related functions on our behalf.
    • This may include service providers that: (a) conduct research and analytics; (b) create content; (c) provide customer, technical or operational support; (d) conduct or support marketing (such as email or advertising platforms); (e) fulfill orders and user requests; (f) handle payments; (g) host our Site and online community; (h) administer contests; (i) maintain databases; (j) send or support online or mobile advertising; and (k) otherwise support our Website.
  • In response to legal process, for example, in response to a court order or a subpoena, a law enforcement or government agency’s request or similar request.
  • With third parties in order to investigate, prevent, or take action (in our sole discretion) regarding potentially illegal activities, suspected fraud, situations involving potential threats to any person, us, or the Website, or violations of our policies, to verify or enforce compliance with the policies governing our Website.
  • We may transfer some or all of your Information if we, or one of our business units, undergoes a business transition, like a merger, acquisition by another company, or sale of all or part of our assets, or if a substantial portion of our or of a business unit’s assets is sold or merged in this way.

Please note that the Website may offer content (e.g., contests, sweepstakes, promotions, games, applications, or social network integrations) that is sponsored by or co-branded with identified third parties. By virtue of these relationships, the third parties may obtain information from their visitors. We have no control over these third parties’ use of this information, which is subject to their own privacy policies.

RIGHTS RELATED TO YOUR PERSONAL INFORMATION:

You have the right to opt-out of future email communications by following the unsubscribe link provided in our emails. You can also notify us by email to be removed from our mailing list, sliceofjessblog@gmail.com.

You may also sends an email, sliceofjessblog@gmail.com, requesting access to or correction of your personal Information. Please include your registration information such as first name, last name and e-mail address in the request.

CHILDREN’S INFORMATION:

The Website does not address anyone under the age of 13 (“Children”). We do not knowingly collect personally identifiable information from children under 13. If you are a parent or guardian and are aware that your Children have provided us with Personal Information, please contact us. If we discover that Children under 13 have provided us with Personal Information, we will delete such information immediately.

SLICE OF JESS TERMS & CONDITIONS DISCLOSURE (“Agreement”):

This Agreement was last modified on July 25, 2019.

Please read these Terms and Conditions (“Agreement”, “Terms and Conditions”) carefully before using https://www.sliceofjess.com (“the Website”) operated by Slice of Jess (“us”, “we”, or “our”). This Agreement sets forth the legally binding terms and conditions for your use of the Website at https://www.sliceofjess.com. By accessing or using the Website in any manner, including, but not limited to, visiting or browsing the Website or contributing content or other materials to the Website, you agree to be bound by these Terms and Conditions. Capitalized terms are defined in this Agreement.
  • Intellectual Property: The Website and its original content, features and functionality are owned by Slice of Jess and are protected by international copyright, trademark, patent, trade secret and other intellectual property or proprietary rights laws.
  • Termination: We may terminate your access to the Website, without cause or notice, which may result in the forfeiture and destruction of all information associated with you. All provisions of this Agreement that by their nature should survive termination shall survive termination, including, without limitation, ownership provisions, warranty disclaimers, indemnity, and limitations of liability.
  • Links To Other Sites: Our Website may contain links to third-party sites that are not owned or controlled by Slice of Jess. Slice of Jess has no control over, and assumes no responsibility for, the content, privacy policies, or practices of any third party sites or services. We strongly advise you to read the terms and conditions and privacy policy of any third-party site that you visit.
  • Limitation Of Liability: In no event shall Slice of Jess, nor its directors, employees, partners, agents, suppliers, or affiliates, be liable for damages, direct or consequential, resulting from your use of the Website, and you agree to defend, indemnify and hold us harmless from any claims, losses, liability costs and expenses, including but not limited to attorney’s fees, arising from your violation of any third-party’s rights.
  • Warranty Disclaimer: Your use of this Website, SliceofJess.com, is at your sole risk. This website is provided on an “as is” and “as available” basis. This website is provided without warranties of any kind, whether express or implied, including, but not limited to, implied warranties of merchantability, fitness for a particular purpose, non-infringement or course of performance.
    • Slice of Jess, its subsidiaries, affiliates, and its licensors do not warrant that a) the Website will function uninterrupted, secure or available at any particular time or location; b) any errors or defects will be corrected; c) the Website is free of viruses or other harmful components; or d) the results of using the Website will meet your requirements.
  • Nutritional Information: Slice of Jess is not responsible for nutritional information. Calorie information may be given but is a very rough approximation. Based on what ingredients are specifically used to re-create each recipe, the caloric outcome and other nutritional values will vary greatly. Consult your nutritionist and doctor for specific dietary guidelines and specific nutritional information.
  • Governing Law: This Agreement (and any further rules, polices, or guidelines incorporated by reference) shall be governed and construed in accordance with the laws of North Carolina, United States, without giving effect to any principles of conflicts of law.
  • Changes To This Agreement: We reserve the right, at our sole discretion, to modify or replace these Terms and Conditions by posting the updated terms on the Website. Your continued use of the Website after any such changes constitutes your acceptance of the new Terms and Conditions.
Please review this Agreement periodically for changes. If you do not agree to any of this Agreement or any changes to this Agreement, do not use, access or continue to access the Website or discontinue any use of the Website immediately.

CONTACT INFORMATION:

Please contact Jess Bentley at sliceofjessblog@gmail.com for questions related to this Privacy Policy.


 

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Recent Posts

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sliceofjess

🍔: Recipe Development | Photographer
🏡: Charlotte, NC
📬: Jess@SliceOfJess.com
⤵️: Killer Home Cookin’ + Travel Blog

Jess Bentley | Food & Travel
Super easy to make and jam-packed with flavor, thi Super easy to make and jam-packed with flavor, this 30-Minute Thai Chicken Pizza will effortlessly become a family favorite.
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BLOG —> https://sliceofjess.com/30-minute-thai-chicken-pizza/
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INGREDIENTS:
• 4 Garlic Naan Breads
• 1 lb. Chicken Breast Tenderloins
• 2 cups Shredded Mozzarella Cheese
• 2 cups Thai Peanut Sauce, separated
• ¼ Red Onion, thinly sliced
• ½ cup Shredded Carrots
• Cilantro, as needed for garnish
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DIRECTIONS:
1. Cover chicken with 1 cup of peanut sauce. Allow to marinate for 10 minutes.
2. Preheat oven to 400 degrees.
3. Once chicken is marinated, grill over medium-high heat for 5 minutes per side (or until internal temperature is 165F).
4. Allow the chicken to cool slightly and then cut into bite sized pieces.
5. To assemble pizza: top each naan bread with ¼ cup mozzarella cheese, ¼ of the chicken, a handful of slices onions, and a handful of shredded carrots.
6. Bake for 10-12 minutes, or until cheese is bubbly.
7. Drizzle each pizza with ¼ cup peanut sauce and garnish with fresh cilantro.
Totally loving this spring weather - perfect for p Totally loving this spring weather - perfect for patio dinners! Tonight we're noshing on grilled chicken tacos topped with my Mango Pomegranate Guacamole made with @avocadosfrommexico (#ad). Fresh, flavorful and full of vitamins... this delicious recipe is a combo you'll feel good about serving over and over again.
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BLOG —> https://sliceofjess.com/fresh-guacamole-with-mango-and-pomegranate-seeds/
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INGREDIENTS:
• 2 Ripe Avocados
• Juice of ½ Lime
• 1 tsp. Salt or more to taste
• ½ Jalapeño, seeded and minced
• 1 Mango, chopped
• ½ cup Pomegranate Seeds + more for garnish
• ¼ Sweet White Onion, minced
• ½ cup Cilantro, chopped
• Plantain Chips, for serving
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DIRECTIONS:
1. Cut the avocado in half and remove the pit. Scoop the inner flesh into a bowl and repeat with the second avocado. Discard the skins.
2. Smash the avocado with a fork, until desired consistency.
3. Mix together with remaining ingredients and serve with plantain chips. Enjoy immediately.
Have you ever had a dish that feels like it’s gi Have you ever had a dish that feels like it’s giving your belly a warm little hug? Noodle lovers will not want to miss these Peanut Sesame Noodles! They are ready in less than 20 minutes and pair well with just about any protein (oh, and they taste fabulous on their own as well!). Perfect for a cold, spring lunch or dinner.
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BLOG —> https://sliceofjess.com/super-easy-peanut-sesame-noodles/
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FOR THE SESAME NOODLES:
• ½ lb. Spaghetti or your favorite noodle (Pad Thai, Ramen, or Soba)
• 2 Tbsp. Soy Sauce
• 3 Tbsp. Salted Peanut Butter
• 1 tsp. Fresh Grated Ginger
• 2 Tbsp. Rice Wine Vinegar
• 1 tsp. Minced Garlic
• 2 Tbsp. Sesame Oil
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OPTIONAL GARNISHES:
• Toasted Sesame Seeds
• Fresh Cilantro, chopped
• Chopped Peanuts
• Black Garlic
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DIRECTIONS:
1. Bring noodles to a boil in a large pot of water according to packaged directions.
2. Whisk together the soy sauce, peanut butter, ginger, rice wine vinegar, garlic and sesame oil in a small sauce pan and bring to a simmer. Once thickened, remove from heat.
3. Drain noodles and pour the sauce over. Using tongs, toss the noodles until fully covered in the sauce. If the sauce consistency is too thick, add a small amount of sesame oil or water to thin it out.
4. Garnish with sesame seeds, cilantro, chopped peanuts, and black garlic. Serve immediately.
Have you ever made crispy sushi rice cakes? They’re incredibly easy and oh-so-grand. I like topping mine with thinly sliced roast beef, horseradish cream sauce and dill pickles. So good.
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BLOG —> https://sliceofjess.com/roast-beef-sandwich-sushi-on-crispy-rice-cakes/
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FOR THE CRISPY RICE CAKES:
• 1-3/4 cups Water
• ¼ Rice Vinegar
• 2 cup Short Grain Rice
• 1 tsp. Kosher Salt
• 2 tsp. Granulated Sugar
• Avocado Oil, as needed for frying
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FOR THE HORSERADISH CREAM SAUCE:
• ½ cup 4% Greek Yogurt (or Sour Cream)
• ¼ cup Mayonnaise
• 1 tbsp. Stone Ground Dijon Mustard
• 2 tbsp. Horseradish
• 1 tbsp. Chopped Chives
• 1 tbsp. Chopped Italian Parsley
• Kosher Salt, to taste
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FOR THE PICKLE SUSHI:
• ½ lb. Thinly Sliced Roast Beef
• Mt. Olive Dill Pickle Chips, as needed
• Chopped Italian Parsley, as needed
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DIRECTIONS:
1. Rinse the rice in cold water in a large fine mesh strainer for 1 - 2 minutes. Or until the water runs clear. Drain well.
2. Bring water and rice vinegar to a boil in a large stockpot. Carefully add the rinsed rice, sugar and salt and cook according to the packaged directions. About 20 minutes, or until the liquid is absorbed.
3. While the rice is cooking, whisk together all ingredients for the horseradish cream sauce. Set the mixed sauce in the fridge until you’re ready to serve.
4. Allow the rice to cool so it’s easy to handle. Place plastic wrap along the bottom of a square casserole dish. Pour rice into the dish and cover with another piece of plastic wrap. Press until evenly flat, the rice should be in a square shape. Freeze for 45 minutes.
5. Carefully lift the semi-frozen rice out of the casserole dish and cut into 8 squares. Heat avocado oil in a large skillet over medium heat. Shallow pan-fry the rice squares on each side until browned and crispy. Drain on a plate lined with a couple paper towels. Depending on the size of your pan, you may have to work in batches.
6. While the rice cakes are still warm, top with a heavy drizzle of horseradish cream, thinly sliced roast beef, pickle chips and Italian parsley. Enjoy immediately.
Have leftovers from Easter? Make yourself my favor Have leftovers from Easter? Make yourself my favorite thing ever, a sandwich! This Miso-Spiked Deviled Egg magic is a one in a million recipe, I promise! 
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BLOG —> https://sliceofjess.com/super-delicious-deviled-egg-salad-with-miso/
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INGREDIENTS:
• 12 Eggs
• ½ cup Mayonnaise
• 1 tbsp. White Miso
• ½ tsp. Ground Mustard
• 1 tsp. Rice Vinegar
• Salt + Black Pepper, to taste
• 5 Bacon Strips, cooked and crumbled
• 2 tsp. Black Sesame Seeds
• 1 tbsp. Freshly Chopped Chives
• Drizzle of Toasted Sesame Oil, to taste
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DIRECTIONS:
1. Place eggs in cold water and bring to a boil. Add a splash of white vinegar (optional), cover, remove from heat and allow the eggs to sit for 10 minutes. Place into an ice bath to stop the cooking process. Once cooled, peel and set aside.
2. Cut hard-boiled eggs in half, lengthwise, and separate the yolks from the egg whites. Place yolks in a large bowl.
3. Whisk mayonnaise, white miso, ground mustard, rice vinegar, salt + pepper together in a small mixing bowl and set aside. Next, you'll smash the egg yolks until lumpy and then fold-in the miso-mayonnaise until well combined.
4. Chop the egg whites and place them in the yolk bowl with crumbled bacon, black sesame seeds, chopped chives and drizzle with toasted sesame oil. Gently fold together until combined. Enjoy immediately!
Silky sweet potatoes, salty bacon, cool sour cream Silky sweet potatoes, salty bacon, cool sour cream and creamy cheese makes for THE BEST deviled eggs. Serve them up at your next gathering (pssst: Easter is right around the corner!) and watch them quickly disappear.
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BLOG —> https://sliceofjess.com/upgrade-your-classic-deviled-eggs-with-sweet-potatoes/
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FOR THE DEVILED EGGS:
• 1 medium Sweet Potato, cooked & cooled
• 12 Hard Boiled Eggs, cut in half
• 2 tsp. Dijon Mustard, or to taste
• ½ cup Sour Cream or Greek Yogurt
• 1 cup Shredded Cheese (Cheddar, Pepper Jack and Colby Jack work well)
• 2 tbsp. Heavy Cream+
• Salt + Pepper, to taste (I used White Pepper)
• 1 dash of Hot Sauce, optional
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FOR THE GARNISH:
• 4 - 5 strips of Bacon, cooked & chopped
• Green Onion or Chives, sliced thinly
• Paprika, to taste
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DIRECTIONS:
1. Bake sweet potato in a 400F oven for roughly 45 minutes. Allow to cool completely.
2. Cut hard-boiled eggs in half, lengthwise, and place the yolks in a food processor with the cooked sweet potato, Dijon mustard, sour cream, shredded cheese and heavy cream (plus optional hot sauce). Add a dash of salt & pepper and then pulse until smooth. +If you want to thin out the mixture, add more heavy cream until you've reached your desired consistency.
3. Taste and adjust any ingredients, as preferred.
4. Place deviled egg mixture into a ziplock bag and cut off the bottom tip to create a piping bag. Squeeze filling into each hard boiled egg and garnish with bacon, green onions and paprika.
5. Set in the refrigerator for at least 2 hours to chill. Enjoy that day or within 24 hours.
Air Fryer Smashed Potatoes are a total weeknight g Air Fryer Smashed Potatoes are a total weeknight game changer when it comes to dinner side dishes. Give them a whirl with a side of Harissa Aioli. Yum.
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BLOG —> https://sliceofjess.com/how-to-make-smashed-potatoes-in-the-air-fryer/
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FOR THE SMASHED POTATOES:
• 1.5 Lbs. Baby Yellow Potatoes
• 1 tbsp. Olive Oil
• ½ tsp. Ground Cumin
• 1 ½ tsp. Salt
• ½ tsp. Paprika
• ½ tsp. Garlic Powder
• 3-4 oz. grated Manchego Cheese
• Fresh Chives, optional garnish
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FOR THE AIOLI:
• ⅓ cup Mayonnaise
• 1 Garlic Clove, minced
• 2 tbsp. Harissa
• Juice from Half Lemon
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DIRECTIONS:
1. Fill a large pot with cold water and add potatoes along with a pinch of salt.
2. Bring potatoes to a boil and cook over medium heat for approximately 15 minutes. Cooking time might vary slightly based on the size of your potatoes, but you should easily be able to pierce them with a fork.
3. Drain potatoes and allow them to cool.
4. Using the back of a spatula, press down gently on the potatoes, creating a disk shape. Place on air fryer rack and repeat with remaining potatoes.
5. Place olive oil in a small bowl and mix together with salt, cumin, paprika, and garlic powder. Drizzle the olive oil mixture over the potatoes.
6. Air fry for 10 minutes total, switching the racks halfway through for even cooking.
7. During the last 2 minutes, top each smashed potato with grated Manchego cheese.
8. Garnish with additional cheese and chopped chives and serve immediately with harissa aioli.
Spring is in the air! Let’s celebrate by whippin Spring is in the air! Let’s celebrate by whipping up a super fresh, crisp antipasto salad with tangy vinaigrette. Veggie-packed and delish!
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BLOG —> https://sliceofjess.com/homemade-antipasto-salad-recipe-with-tangy-dressing/
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FOR THE SALAD:
• 2 cups Chopped Romaine
• 3 tbsp. Jarred Roasted Red Peppers
• ½ cup Garbanzo Beans
• ½ cup Pepperoni, sliced in half
• 6 oz. Provolone Cheese, diced into cubes
• ¼ cup Pepperoncini Peppers, drained
• ¼ small Red Onion, thinly sliced
• ½ cup Cherry Tomatoes, cut in half
• 4 oz. Fresh Mozzarella Pearls, drained
• ½ cup Artichoke Hearts, drained and chopped
• 2.25 oz. Sliced Black Olives, drained
• 8 oz. Genoa Salami, cut into cubes
• Fresh Basil, as needed
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FOR THE LEMON DRESSING:
• ½ Lemon, juiced
• ¼ cup Olive Oil
• ½ - 1 shallot, finely chopped
• Pinch of Salt, season to preference
• Pinch of Sugar, add as needed to balance acidity
• 1 tbsp. Fresh or 1 tsp. Dried Herbs, to preference
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DIRECTIONS:
1. Add all salad ingredients to a large serving bowl.
2. Whisk together all the dressing ingredients and pour over the salad right before serving. Toss gently to combine.
Next time you’re questioning what’s for dinner Next time you’re questioning what’s for dinner, bake up a batch of buffalo chicken meatballs. Don’t forget to top ’em with some creamy buffalo sauce and a sprinkle of savory blue cheese crumbles!
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BLOG —> https://sliceofjess.com/incredibly-yummy-buffalo-chicken-meatballs/
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INGREDIENTS:
• 1 lb. Ground Chicken
• ¼ cup Plain Breadcrumbs
• 1 Egg
• 1½ tsp. Salt
• 1 tsp. Dried Dill
• 1 tbsp. chopped Fresh Green Onion
• 1 tsp. Dried Oregano
• ½ cup Buffalo Sauce
• 1 tbsp. Ranch Dressing
• Blue Cheese Crumbles, optional garnish
• Green Onions, optional garnish
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DIRECTIONS:
1. Preheat oven to 350F degrees.
2. In a large bowl, mix together the ground chicken, breadcrumbs, egg, salt, dill, green onion, and dried oregano until combined.
3. Using slightly damp hands, roll 1 ½ - 2 tbsp. of the chicken mixture into balls, and place on nonstick baking sheet.
4. Bake 15-18 minutes, turning meatballs 1-2 times during cooking so they brown on all sides.
5. In the meantime, mix ranch dressing with buffalo sauce and set aside.
6. Top cooked meatballs with buffalo sauce and toss to combine.
7. Garnish with blue cheese crumbles and green onions, as desired.
There’s a reason everyone loves potatoes… get There’s a reason everyone loves potatoes… get your Monday started off the right way with these crispy-on-the-outside, pillowy-in-the-middle wedges. #spudlife
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BLOG —> https://sliceofjess.com/roasted-fingerling-potatoes-with-lemon-herb-aioli/
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FOR THE POTATOES:
• 1 pound Fingerling Potatoes
• 2 tbsp. Olive Oil
• 2 - 3 Garlic cloves, minced
• ½ tsp. Kosher Salt
• ½ tsp. Freshly Cracked Black Pepper
• Fresh Parsley, for garnish
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FOR THE LEMON AIOLI:
• ¼ cup Greek Yogurt
• ¼ cup Mayonnaise
• ½ Lemon, zested & juiced
• 1 tbsp. Parsley
• 1 tbsp. Chives
• 1 Garlic Clove, minced
• ⅛ tsp. Kosher Salt
• ¼ tsp. White Pepper
• Pinch of Dry English Mustard, optional
• Pinch of Paprika, optional
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DIRECTIONS:
1. Preheat oven to 425F degrees.
2. Cut potatoes in half, lengthwise, and toss with olive oil, garlic, salt, and pepper.
3. Evenly pour potatoes onto a baking sheet and bake for 25 - 30 minutes, making sure to flip halfway through.
4. While the potatoes cook, make the lemon aioli by mixing all ingredients in a medium-sized bowl. Set aside in the refrigerator until you're ready to serve.
5. When the potatoes are finished cooking, simply garnish them with fresh parsley and enjoy.
When it comes to Farro Salad Recipes, this one can When it comes to Farro Salad Recipes, this one can’t be beat! Refreshing yet fulfilling, this bowl of YUM is the perfect side dish for spring!
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BLOG —> https://sliceofjess.com/one-of-the-easiest-farro-salad-recipes/
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FOR THE SALAD:
• 1 cup Farro
• 10-12 oz. Raw Broccoli, roughly chopped
• 2 tbsp. Olive Oil
• 1 tsp. Lemon Pepper
• 1 tsp. Kosher Salt
• 1 cup Frozen Peas, thawed
• ½ cup Walnuts, chopped
• ¼ cup Shaved Parmesan Cheese
• 1 Handful Fresh Parsley, chopped
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FOR THE DRESSING:
• Juice from 2 Lemons
• ¼ cup Olive Oil
• ¼ cup Fresh Parsley
• 1 tsp. Dried Dill
• ½ Shallot, chopped
• 1 tsp. Dijon Mustard
• 1 tsp. Salt
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DIRECTIONS:
1. Preheat the oven to 400F.
2. Place chopped broccoli on a large baking sheet and toss with olive oil, lemon pepper and salt. Bake for 15-20 minutes or until broccoli is beginning to char.
3. While broccoli is in the oven, cook the farro according to package directions. Strain farro and set aside.
4. Place dressing ingredients in a small food processor and pulse to combine.
5. Toss cooked farro, roasted broccoli, and remaining salad ingredients in a large bowl or serving platter. Top with additional shaved parmesan cheese, chopped parsley, and some lemon zest.
We had these amazing Brussels Sprouts here in Char We had these amazing Brussels Sprouts here in Charleston last night and now I’ve got all the cravings! Totally making my sweet and spicy version when I get home! Serve these puppies with some grilled chicken and you’ve got yourself a fabulous meal.
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PRINTABLE RECIPE —> https://sliceofjess.com/roasted-brussels-sprouts-with-brown-sugar/
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INGREDIENTS:
• 1 pound Brussels sprouts cut in half
• ½ small Sweet White Onion, finely chopped
• 1 tbsp. Old-Style Grain Mustard
• 2 tbsp. Brown Sugar
• ¼ cup Olive Oil
• Pinch of Salt, to taste
• ½ cup Sweet & Spicy Pecans
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DIRECTIONS:
1. Preheat oven to 375F and line a large baking sheet with parchment paper or aluminum foil.
2. Prepare Brussels sprouts and white onion and place into a large mixing bowl.
3. Combine mustard, brown sugar and olive oil in a small mixing bowl and then pour over the vegetables.
4. Sprinkle with a pinch of salt, to taste, and bake for approximately 25 minutes, or until just browning and the Brussels are tender.
5. Mix-in Sweet & Spicy Pecans and serve immediately.
It’s International Women’s Day and I couldn’ It’s International Women’s Day and I couldn’t be more proud of the women I am lucky enough to have in my life. You’re all thriving. You are beautiful. You are strong. You are bold. You can do anything you set your mind to. I am  so proud of you. Keep going. Tagging a few of my fellow boss babes that inspire me daily ❤️ #NationalWomensDay
When it comes to comfort food, I've always been a When it comes to comfort food, I've always been a tater gal. This Cheesy Potato Casserole from @tuttorossotomatoes is rich, creamy and perfectly balanced. Oh, my YUM! This recipe can't be beat (#ad). 

Using #tuttorossotomatoes takes any dish to the next level. Every can has their Steam Sealed Flavor-LocTM system to protect the delicious and vine-ripened flavor. I can't wait to share more fabulous recipes with these tomatoes! Find them at @publix or at a store near you: bit.ly/find-Tuttorosso
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BLOG —> https://sliceofjess.com/cheesy-potato-casserole-with-plum-tomatoes/
There’s nothing that hits the spot like a perfec There’s nothing that hits the spot like a perfectly crafted BLT Sandwich. Slap an egg on it… breakfast. Add some sliced avocado… lunch. When it comes to dinner, I suggest transforming one into a pizza! 🤤
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BLOG —> https://sliceofjess.com/blt-flatbreads-with-white-garlic-pizza-sauce/
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FOR THE WHITE GARLIC SAUCE:
• 1 cup Heavy Cream
• 4 Tbsp. Butter (1/2 stick)
• 3 Tbsp. Cream Cheese
• ⅓ cup Shredded Parmesan Cheese
• 1 Garlic Clove, minced
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FOR THE FLATBREADS:
• 8 slices of Bacon, cooked & chopped
• 4 Pre-made Flatbread Pizza Crusts
• 8 oz. Fresh Mozzarella, sliced
• 1 cup halved Cherry Tomatoes
• 1 cup shredded Romaine Lettuce
• Avocado, chopped
• Fresh Herbs, as needed
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DIRECTIONS:
1. Place bacon on a wire rack that's fitting into a baking sheet. Bake at 325F for 20 - 25 minutes, until browned.
2. While the bacon cooks, make the pizza sauce. Whisk together the heavy cream, butter and cream cheese over medium heat until cream cheese has melted. Then fold in the parmesan, garlic and simmer for 15 minutes. The sauce will thicken as it cools.
3. Turn oven up to 350F. Place flatbreads on a lined baking sheet and spread evenly with white garlic pizza sauce. Top with fresh mozzarella and pop the flatbreads in the oven for 8 – 10 minutes, or until cheese is melted and browning. Prepare fresh produce while the flatbreads cook.
4. Remove from oven and top with remaining ingredients. Serve immediately.
Planning to cozy up on the couch later tonight, sl Planning to cozy up on the couch later tonight, slurp on this Jalapeño Popper Chicken Chili and relax after a long week. What are some of your favorite fusion chili recipes?
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BLOG —> https://sliceofjess.com/jalapeno-popper-cream-cheese-chicken-chili/
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FOR THE CHILI:
• 1 lb. Chicken Thighs
• 1 tsp. Garlic Powder
• 1 Yellow Onion, chopped
• 1 tbsp. Canola Oil
• 3 cups Chicken Broth
• 2 cans Cannellini Beans
• 4 oz. Chopped Green Chilies
• ¼ cup Sweet Heat Jalapeños, drained
• 1 tsp. Dried Oregano
• 1 tsp. Ground Cumin
• 8 oz. Cream Cheese
• 1 cup Sour Cream
• Salt + Pepper, to taste
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OPTIONAL TOPPINGS:
• Tortilla Chips
• Shredded Cheese
• Sweet Heat Jalapeños
• Fresh Cilantro
• Lime Wedges
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DIRECTIONS:
1. Season the chicken with garlic powder. Sauté in a large Dutch oven with the chopped onion over medium heat in canola oil. Cook for 5 minutes on each side, or until chicken is no longer pink.
2. Add the chicken broth, cannellini beans, chopped chilies, drained Sweet Heat Jalapeños, dried oregano and cumin. Stir and simmer, uncovered, for 30 minutes.
3. Remove from heat and shred the chicken with two forks. Fold in the cream cheese and sour cream. Mix until the cream cheese has melted and incorporated into the chili.
4. Serve immediately with your favorite toppings.
This Buffalo Taquitos recipe comes together in a m This Buffalo Taquitos recipe comes together in a matter of minutes thanks to @simeks meatballs! Crunchy, savory, cheesy and absolutely delish! (#ad). Want to make some for yourself? Grab a bag at your local @foodlion or enter in the comments to win a 5-pack of any Simek’s products of your choice!
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TO ENTER:
🍝: Follow @simeks & @sliceofjess
🍴: Tag as many friends as you’d like in individual comments for multiple entries.
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BLOG —> https://sliceofjess.com/buffalo-meatball-taquitos-recipe/
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FOR THE TAQUITOS:
• 16 Original Simek Beef Meatballs
• ½ cup Buffalo Sauce
• ¼ cup Blue Cheese Crumbles
• 4oz. Shredded Pepper Jack Cheese
• 8 Soft Taco Size Flour Tortillas
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FOR GARNISH:
• Drizzle of Sour Cream
• Chopped Chives
• Fresh Cilantro
• Serrano Pepper Slices
• Guacamole
• Pico de Gallo
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DIRECTIONS:
1. Microwave the meatballs according to package directions. Once cooked, allow them to cool slightly before chopping them into smaller pieces.
2. Preheat the oven to 400F. While you wait for the oven to come to temperature, shred the Pepper Jack cheese and mix it with the meatballs, blue cheese crumbles and buffalo sauce in a large bowl.
3. Warm the tortillas until they're pliable. You can do this in the oven on a parchment-lined baking sheet or wrapped with paper towels in the microwave.
4. Fill each tortilla with the meatball filling and roll into a taquito shape. Be careful not to overfill.
5. Spray a parchment-lined baking sheet with cooking spray, then place the taquitos seam side down in a row. Spray the top of the taquitos with a spritz of cooking spray and pop them into the oven.
6. Bake for 18 - 20 minutes, or until your desired golden-brown color. Top with suggested garnishments and serve immediately.
This Alabama White Sauce is one of my favorite, mo This Alabama White Sauce is one of my favorite, most versatile condiments. Slather it on sandwiches, drizzled on tacos, or served on the side of grilled meats. Oh, and it does wonders with potatoes! 🤤
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BLOG —> https://sliceofjess.com/alabama-white-sauce/
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INGREDIENTS:
• 1 cup Mayonnaise
• ⅓ cup Apple Cider Vinegar
• 1 Tbsp. Worcestershire
• 1 Tbsp. Black Pepper
• 2 tsp. Dark Brown Sugar
• ½ tsp. Kosher Salt
• ½ tsp. Onion Powder
• ½ tsp. Garlic Powder
• ¼ tsp. Cayenne
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DIRECTIONS:
1. Whisk all ingredients together in a mixing bowl until well combined.
2. Pour into a mason jar (with a lid) and keep refrigerated until ready to use.
Need an easy Sunday supper idea that the whole fam Need an easy Sunday supper idea that the whole family will devour? Try making these Potato Chip Crusted Chicken Fingers! Serve them on their own with your favorite dipping sauce, or stuff them into a ciabatta roll with lettuce, tomato and onion for a yummy sandwich!
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BLOG —> https://sliceofjess.com/potato-chip-crusted-chicken-fingers-recipe/
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FOR THE CHICKEN FINGERS:
• 1 lb. Chicken Breasts, sliced
• 1 cup All-Purpose Flour
• 1 tsp. Garlic Powder
• ½ tsp. Paprika
• 1 tsp. Salt
• 2 Eggs, whisked
• 6 oz. Potato Chips, ground in food processor
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FOR THE HOT HONEY DIPPING SAUCE:
• ¼ cup Dijon Mustard
• ¼ cup Mayonnaise
• 2 tbsp. Honey
• 1 tbsp. Hot Honey
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DIRECTIONS FOR THE CHICKEN:
1. Preheat the oven to 375F degrees.
2. Slice chicken breast into fingers.
3. In one bowl, place flour, garlic powder, paprika and salt. In a second bowl, whisk the eggs, and in a third bowl, the crushed potato chips.
4. Bread each chicken finger by dipping it first into the flour mixture, then egg, and finally coating it with the potato chips. Make sure to use your fingers to firmly press the chips onto the chicken.
5. Set breaded fingers on a baking sheet that has been sprayed with cooking oil and bake at 375F for 20-25 minutes. Be sure to flip the chicken once halfway through. Enjoy immediately!
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DIRECTIONS FOR THE DIPPING SAUCE:
1. Combine all ingredients in a small bowl and whisk together until thoroughly combined.
2. Dip and devour!
Some people say “Happy Valentine’s Day” with Some people say “Happy Valentine’s Day” with flowers. TBH… I’d prefer a sandwich. Wouldn’t you?
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BLOG —> https://sliceofjess.com/sandwiches-stuffed-with-maryland-crab-cakes/
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FOR THE CRAB CAKES:
• ½ lb. Jumbo Lump Crab Meat
• ½ lb. Lump or Claw Crab Meat
• 1 cup Crushed Unsalted Saltine Crackers (about 21 crackers)
• 1 Large Egg
• ½ cup Mayonnaise
• 2-3 Dashes Tabasco Sauce
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Worcestershire sauce
• ⅛ tsp. Kosher Salt
• 1 tbsp. Minced Fresh Italian Parsley
• 2 tsp. Fresh Lemon Juice
• 1 tbsp. Lemon Zest (optional)
• ¼ cup Vegetable Oil, for cooking
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SUGGESTED SANDWICH INGREDIENTS:
• Toasted Bread (sandwich bread, French rolls, hamburger buns)
• Pepperoncini Tarter Sauce (recipe on blog)
• Lettuce
• Tomato Slices
• Red Onion Slices
• Fresh Dill, as needed for garnish
• Lemon Wedges, for serving
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DIRECTIONS:
1. Combine crab meat and crushed crackers in a large mixing bowl.
2. In a medium sized mixing bowl, whisk together the egg, mayonnaise, tobacco sauce, old bay, Worcestershire, salt, Italian parsley, lemon juice and optional lemon zest.
3. Fold the mayonnaise mixture into the crab meat and set the mix in the refrigerator for at least 30 minutes to allow the flavors blend.
4. Once you'r ready to cook, divide the crab cake mixture into 8 patties. Be careful not to overwork the mixture (this will ensure you still have large clumps of crab meat).
5. In a large skillet over medium-high heat, add oil and heat. Test the oil with a tiny piece of crab cake mix. If it sizzles... the oil is ready.
6. Once the oil is hot enough to sear the crab cakes, cook them for about 3 - 4 minutes per side. You know they are done when they are golden brown and hot in the center. Depending on the size of your skillet, you may have to work in batches.
7. When finished, transfer crab cakes to a plate lined with paper towels to drain.
8. Assemble sandwiches immediately with suggested ingredients. 
9. Store any leftover crab cakes in the refrigerator for up to 2 days.
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