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Photo Directions – Slice of Jess

July 15, 2017 By Jessica

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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

Crispy Chicken Coconut Curry Ramen October 3, 2022
Crunchy Asian Ramen Salad September 29, 2022
Sicily Stacks: aka Pizza Puff Pastry Appetizers September 28, 2022
Jalapeño Popper Recipe Stuffed with Cheesy Chicken September 26, 2022
Creamy and Versatile Miso Sesame Dressing September 15, 2022

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🍔: Recipe Development | Photographer
🏡: Charlotte, NC
📬: Jess@SliceOfJess.com
⤵️: 100’s of Killer Home Cookin’ Meals

Whenever I’m in a dinner rut, @smfchicken has al

Whenever I’m in a dinner rut, @smfchicken has always been here to the rescue. Their breaded chicken chunks are a serious favorite… and they taste great as “croutons” in soup! Happy fall, y’all.
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FOR THE SOUP:
• 3 (3 oz.) packages of Instant Ramen
• 2 tbsp. Peanut Oil
• 8 oz. Crimini or Baby Bella Mushrooms
• 2 Shallots, diced
• 3 tbsp. Red Curry Paste
• 1 tbsp. Lemongrass Paste
• 3 Garlic Cloves, minced
• 2 tsp. Freshly Grated Ginger
• 14 oz. Full Fat Coconut Milk
• 3 cups Vegetable Stock
• 1 Lime, juiced
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FOR THE TOPPINGS:
• 16 Springer Mountain Farms Chicken Chunks
• 4 Hard Boiled Eggs, cut in half
• Freshly Chopped Cilantro, as needed for garnish
• 4 Green Onions, white and green parts sliced
• 1 tbsp. Black Sesame Seeds
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DIRECTIONS:
1. Cook the ramen according to packaged directions for al dente.
2. Saute the mushrooms and shallots in a large stock pot with peanut oil. Once softened, add red curry paste, lemongrass paste, minced garlic cloves, and grated ginger. Saute for 1 minute, or until fragrant.
3. Add veggie stock and coconut milk. Make sure to scrape the bottom of the pot for the brown bits. Simmer for 10 minutes, and add lime juice at the end.
4. While simmering, cook the chicken chunks and chop the produce for serving.
Once simmered and ready, separate into four bowls and top with chicken chunks, hard boiled eggs, cilantro, green onions, and black sesame seeds.

My mindset: I heart sandwiches. Anything between t

My mindset: I heart sandwiches. Anything between two slices of carbs are considered to be in the “sandwich category” in my head… burgers, tacos, maybe even stuffed French toast? Regardless, give this Ramen Slaw a try… it’s great on “sandwiches” 🤪
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BLOG —> https://sliceofjess.com/crunchy-asian-ramen-salad/
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INGREDIENTS:
• 6 oz. Uncooked Ramen Noodles
• ¼ cup Sesame Seeds
• ¼ cup Slivered Almonds
• 6-8 oz. of bagged Cabbage or Slaw Mix
• 1 head Green Onions, sliced
• ¼ cup Canola Oil
• 4 tbsp. Soy Sauce
• ¼ cup Rice Vinegar
• 2 tbsp. Sugar
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DIRECTIONS:
1. Crush the uncooked ramen noodles and add those to a skillet with the almonds and sesame seeds. Brown in 1-2 tablespoons of canola oil over medium to low heat, making sure not to burn. Set aside.
2. In a large bowl, add slaw mix and sliced green onions.
3. In a small saucepan, add soy sauce, canola oil, sugar, and rice vinegar. Heat over low heat for several minutes until sugar is fully dissolved. Allow it to cool.
4. Add the crunchy ramen mixture to the bowl and top with dressing.

Raise your hand if you’re a fan of PIZZA POP TAR

Raise your hand if you’re a fan of PIZZA POP TARTS👋🏼
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BLOG —> https://sliceofjess.com/sicily-stacks-aka-pizza-puff-pastry-appetizers/
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INGREDIENTS:
• 2 Puff Pastry Sheets
• 1 cup Jarred Pizza Sauce
• 48 Pepperoni Slices
• 8 oz. Mozzarella Cheese, shredded
• ⅓ cup Grated Parmesan Cheese
• 2 Tbsp. Italian Seasoning
• 1 Egg
• Fresh Basil, optional garnish
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DIRECTIONS:
1. Allow the puff pastry to thaw completely. Roll each sheet until they are about a ¼ inch thick.
2. Preheat the oven to 400 degrees and cut each sheet in to 8 rectangles (4 cuts lengthwise and one cut down the middle to divide each of the 4 cuts into 2). Repeat with second puff pastry sheet.
3. Shred the mozzarella cheese and set aside.
4. Top 1 rectangle with 1-2 tablespoons of pizza sauce, 2-3 tablespoons of mozzarella cheese, and 6 pepperoni. Top with a second puff pastry rectangle and use the edge of a fork to press the edges together and seal. Repeat with remaining rectangles.
5. Create and egg wash by whisking one egg and adding 2 tablespoons of water. Brush each pizza pastry with egg wash and then sprinkle with parmesan cheese and Italian seasoning.
6. Bake for approximately 15-18 minutes until pastry is golden brown.
7. Garnish with fresh basil and serve with your favorite pizza dipping sauce.

Have you ever stuffed your jalapeño poppers with

Have you ever stuffed your jalapeño poppers with cheesy chicken? Trust me, you’re gonna want to try it! Here’s another tasty recipe made in partnership with @smfchicken! Yuuuum.
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BLOG —> https://sliceofjess.com/jalapeno-popper-recipe-stuffed-with-cheesy-chicken/
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• 1 Springer Mountain Farms Chicken Breast
• 2 tsp. Garlic Powder, divided
• 1 tbsp. Smoked Paprika
• 15 Jalapenos, sliced in half
• 6 oz. Cream Cheese, softened
• 2 oz. Pepper Jack Cheese, shredded
• 2 oz. Sharp Cheddar, shredded
• 3 tbsp. Chives, chopped
• ¼ cup Panko Breadcrumbs
• ¼ cup Grated Parmesan
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DIRECTIONS:
1. Cut the chicken breast into small chunks and season with 1 teaspoon garlic powder and smoked paprika. Sauté until internal temperature reaches 165F. Chop or shred into smaller pieces and place into a large mixing bowl.
2. Preheat the oven to 400F.
3. Cut the jalapeños in half, lengthwise, and carefully scoop out the seeds and membranes.
4. Add the second teaspoon of garlic powder, cream cheese, pepper jack, cheddar, and chives to the chicken. Mix until fully combined.
5. Fill jalapeño halves with the cheesy chicken mixture.
6. Mix the Panko breadcrumbs and parmesan cheese in a separate bowl. Then dunk the filled jalapeños into the mixture, cheesy chicken side down.
7. Place the jalapenos on a large baking sheet, cheesy chicken side up. Spray with canola oil cooking spray, and cook for 20 - 24 minutes, or until browned and warmed through.

Gimme all the dips and I’ll be a happy camper. .

Gimme all the dips and I’ll be a happy camper.
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BLOG —> https://sliceofjess.com/10-minute-roasted-red-pepper-cream-sauce/
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FOR THE SAUCE:
• 24 oz. Jarred Roasted Red Peppers
• 4 Garlic Cloves
• 1 tsp. Dried Basil
• 1 tsp. Dried Oregano
• 1 tsp. Red Pepper Flakes
• 2 tbsp. Salted Butter
• 3 tbsp. Heavy Cream
• Salt, to taste
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RECOMMENDED GARNISHES:
• Chives, chopped
• Grated Parmesan Cheese
• Red Pepper Flakes
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DIRECTIONS:
1. In a large food processor, puree the jarred red peppers, garlic, dried basil, dried oregano, and red pepper flakes.
2. Add salted butter to a sauté pan over medium heat. Allow to slightly brown and then pour in the red pepper mixture. Bring to a simmer, while constantly stirring.
3. After a few minutes, whisk in the heavy cream and add salt, to taste. Serve immediately with a sprinkle of the recommended garnishments while still warm.

I’m loving me some miso paste at the moment, and

I’m loving me some miso paste at the moment, and I made this incredibly tasty sauce / dressing a few weeks ago to go with my Katsu Chicken. Since then, I’ve made it maybe 3 or 4 more times (a dip for BBQ shrimp, miso spiked egg salads, a drizzle into coleslaw, and we love it with all types of potato recipes!). So good.
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BLOG —> https://sliceofjess.com/creamy-and-versatile-miso-sesame-dressing/
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INGREDIENTS:
• 3 tbsp. Mayonnaise
• 1 tbsp. Tahini
• 3 tbsp. Rice Vinegar
• 1 tbsp. Toasted Sesame Oil
• 1 tsp. Honey
• 1 tbsp. Soy Sauce
• 1 - 2 tsp. White Miso Paste, depending on preference
• 1 Garlic Clove, minced
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DIRECTIONS:
1. Whisk all ingredients together in a bowl, then pour into a mason jar and shake vigorously. Enjoy immediately!

Need to get dinner on the table in 30 minutes? Loo

Need to get dinner on the table in 30 minutes? Look no further than this @smfchicken Bacon Ranch Pasta. Easy to make, super filling, and extremely tasty. No joke: I fed this to a group of my friends (+ 1 dog 🐶) and they said it was one of the best pastas they’ve ever had.
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BLOG —> https://sliceofjess.com/easy-weeknight-chicken-bacon-ranch-pasta/
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FOR THE CHICKEN:
• 1 lb. Chicken Breast, cut into small chunks
• 2 tsp. Italian Seasoning
• Salt + Pepper, to taste
• 3 tbsp. Butter, melted
• 1 tbsp. Olive Oil
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FOR THE CREAMY SPAGHETTI:
• 1 lb. Spaghetti Noodles
• 12 Bacon Slices
• 2 tbsp. Butter
• 2 Garlic Cloves, minced
• 2 tbsp. Flour
• 2 cups Milk
• 4 oz. Cream Cheese
• 1 oz. Ranch Seasoning Packet
• Italian Parsley, for garnish
• Parmesan Cheese, for garnish
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DIRECTIONS:
1. Cut chicken breasts into small chunks and sprinkle with Italian seasoning, salt, and pepper. Saute the chicken in a large skillet over medium-high heat with melted butter and olive oil until browned. Internal temperature should be 165F.
2. While the chicken cooks, crisp the bacon. You can do this by placing the strips on a baking sheet at 400F for 20 - 23 minutes or pan fry the slices in a separate skillet.
3. Cook spaghetti noodles (or any shape of pasta you prefer) according to packaged directions. Be sure to save 1 cup of starchy pasta water to marry the sauce to the noodles.
4. Remove chicken chunks from the skillet and set aside. Add 2 tablespoons of butter to the skillet (there’s no need to rinse it) and sauté the minced garlic for 1 minute. Whisk in the flour and then the milk. While continuing to stir, add the cream cheese and ranch seasoning packet. Continue to whisk until thickened, about 10 minutes. Add a drizzle of pasta water, along with the cooked and drained noodles. Continue to add more water, if desired, until you’ve reached the consistency you enjoy.
5. Mix the chicken chunks into the creamy pasta, garnish with crumbled bacon, Italian parsley and parmesan cheese. Enjoy immediately.

I’ve never met a person who doesn’t enjoy Crac

I’ve never met a person who doesn’t enjoy Crack Chicken Egg Rolls. These are spiked with cream cheese, bacon, peppers and green onion. DELISH! Who’s ready for some football?
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BLOG —> https://sliceofjess.com/air-fryer-crack-chicken-egg-rolls/
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The recipe is up live on SliceOfJess.com!

When it comes to appetizers, there’s nothing mor

When it comes to appetizers, there’s nothing more fresh and colorful then Vietnamese Spring Rolls. Serve with your favorite dipping sauce and enjoy!
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BLOG —> https://sliceofjess.com/super-refreshing-vietnamese-spring-rolls/
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INGREDIENTS:
• 3 oz. Stir Fry Rice Noodles
• 9 - 10 Mini Carrots, cut into matchsticks
• 1 English Cucumber, cut into matchsticks
• 1 Large Red Bell Pepper, cut into match sticks
• ½ cup Fresh Mint Leaves
• ½ cup Fresh Cilantro Leaves
• 1 Fresno Chili Pepper, cut into matchsticks
• 18 (22cm) Rice Paper Sheets
• Warm Water, for assembly
• Black Sesame Seeds, optional garnish
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DIRECTIONS:
1. Cook the noodles according to their packaged directions. Strain and rinse with cold water. If desired, cut into smaller strands with kitchen scissors.
2. While the noodles are cooking, prepare the veggies, herbs and chili pepper. Set them aside for assembly.
3. Place rice paper sheets on a cutting board with a rimmed plate or large bowl with warm water on the side to wet the sheets.
4. Dip a rice paper into the warm water and then lay it flat on the cutting board. Arrange some of the cooked noodles, vegetables, herbs and chili pepper slices in the middle of the rice paper and then carefully fold together into a spring roll shape. Repeat until you've assembled all 18 spring rolls.
5. Sprinkle with black sesame seeds and serve with your desired dipping sauce. Enjoy immediately.

*Gasps* Ahem, hello gorgeous. A grilled burger pat

*Gasps* Ahem, hello gorgeous. A grilled burger patty with vinegary kimchi, spicy jalapeños, and crunchy ramen slaw. Oh, and they’re also slathered with spicy mayo, which hugs both sides and holds all the flavors together.
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BLOG —> https://sliceofjess.com/kimchi-burger-sliders-with-gochujang-chili-mayo/
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CRUNCHY RAMEN SLAW:
• 6 oz. uncooked ramen noodles
• ¼ cup sesame seeds
• ¼ cup slivered almonds
• 6-8 oz. of bagged cabbage or slaw mix
• 1 head of green onions, sliced
• ¼ cup canola oil
• 4 Tbsp. soy sauce
• ¼ cup rice vinegar
• 2 Tbsp. sugar
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SLiDER BURGERS:
• 1 lb. ground beef
• 1 tsp. ground ginger
• 1 tsp. garlic powder
• ½ tsp. onion powder
• salt and pepper, to taste
• 12 slider buns
• kimchi, as needed
• fresh jalapeños, to taste
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GOCHUJANG CHILI MAYO
• ½ cup mayonnaise
• 1½ tablespoons gochujang chili sauce
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CRUNCHY RAMEN SLAW:
1. Crush the uncooked ramen noodles and add those to a skillet with the almonds and sesame seeds. Brown in 1-2 tablespoons of canola oil over medium to low heat, making sure not to burn. Set aside.
2. In a large bowl, add slaw mix and sliced green onions.
3. In a small saucepan, add soy sauce, canola oil, sugar, and rice vinegar. Heat over low heat for several minutes until sugar is fully dissolved. Allow it to cool.
4. Add the crunchy ramen mixture to the bowl and top with dressing.
SLIDER BURGERS:
1. Mix ground beef with spices until well combined.
2. Form ball with 2-3 tablespoons of ground beef mixture and then flatten into burger patty.
3. Cook over medium high heat in grill pan or griddle for 3-4 minutes per side.
CHILI MAYO:
1. Mix the mayo and chili sauce until combined.
ASSEMBLE
1. Smear a nice dollop of mayo on both sides of the bun. Layer the bottom bun with your burger, a few pieces of kimchi, a few slices of jalapeños, and top with a solid heap of your ramen slaw.

When it comes to throwing a party, Hot Chicken Dip

When it comes to throwing a party, Hot Chicken Dip is definitely a popular choice (of course, I always recommend @smfchicken). But have you ever tried to stuff the dip into mini tacos?
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BLOG —> https://sliceofjess.com/hot-chicken-dip-wonton-tacos/
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FOR THE WONTON TACOS:
• 20 Wonton Wrappers
• Cooking Spray, as needed
• 2 Chicken Breasts, diced into small chunks
• 1 tsp. Salt
• 2 tsp. Ground Cayenne Pepper
• 1 tsp. Paprika
• 2 tsp.Brown Sugar
• 1 tsp. Garlic Powder
• 2 tbsp. Canola Oil
• 8 oz. Cream Cheese, room temperature
• 4 oz. Shredded Sharp Cheddar
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FOR GARNISH:
• 1 cup Chopped Romaine
• 2 Finely Sliced Fresno Chilies
• ¼ cup Chopped Green Onions
• 1 Lime, cut into wedges
• Sweet Chili Sauce, as needed for dipping
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1. Preheat the oven to 400F. Coat the bottom of a muffin tin with cooking spray, and then spray both sides of the wonton wrapper. Place the wonton wrappers in-between the muffin tin cups to create a taco shape. Bake for 6 -8 minutes, or until lightly browned and crispy.
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2. Meanwhile, mix the diced chicken with salt, cayenne pepper, paprika, brown sugar, garlic powder, and canola oil. Sauté in a large skillet over medium-high heat until internal temperaturehas reached 165F. Remove from the skillet and allow to cool slightly. If desired, chop the chicken into smaller chunks.
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3. Mix the cooked chicken with the cream cheese and shredded cheddar. Fill each wonton shell with the creamy chicken mixture. Top each wonton taco with chopped romaine, sliced chilies, green onions, and serve with lime wedges and sweet chili sauce.

Seeking a crowd-pleasing appetizer that is both be

Seeking a crowd-pleasing appetizer that is both beautiful and tasty? Look no further than these flavorful burgers sliders made with @verdefarms ground beef (#ad). Football season is right around the corner, so make sure to grab everything you need at your local @thefreshmarket!
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BLOG —> https://sliceofjess.com/fully-loaded-lemongrass-banh-mi-burger-sliders/
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FOR THE GROUND BEEF PATTIES:
• 1 lb. Verde Farms 85/15 Ground Beef
• 4 Garlic Cloves, minced
• 1 tsp. Grated Ginger
• 2 tsp. Lemongrass Purée
• 1 tbsp. Soy Sauce
• Juice + Zest of 1 Lime
• 2 tbsp. Butter
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FOR THE SLIDERS:
• 6 French Rolls, toasted
• ½ cup Mayonnaise
• 1 tbsp. Habanero Sauce
• Pickled Carrots & Radish, as needed
• ½ English Cucumber, thinly sliced
• ¼ cup Fresh Cilantro, or more if desired
• 2 Jalapeño Peppers, thinly sliced
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DIRECTIONS:
1. PREP THE SLIDER PATTIES: Mix the ground beef with minced garlic, grated ginger, lemongrass, soy sauce, zest and juice of 1 lime. Divide into six patties and set aside.
2. COOK THE SLIDERS: Add the beef patties to a large skillet over medium heat with a couple tabs of butter. Cook each patty for 4 - 5 minutes, flipping halfway through. I prefer mine medium-well, so the internal temperature should be between 150 - 155F. Toast the buns during this time, if desired.
3. TO ASSEMBLE: Mix the mayonnaise and habanero sauce together in a small bowl. Slather both sides of the toasted slider rolls with the spicy mayo. Then add the cooked patties to each bottom half and top each with pickled carrots, radish, fresh cucumber, cilantro, and jalapeño slices. Top each with second half of the buns and enjoy immediately.
#verdefarms #grassfedbeef #grassfed #organicbeef #thefreshmarket

We finally got the chance to sit on @watermanclt’s outdoor patio down the street from our house in Cornelius. We had the tastiest lunch while supporting a fabulous local eatery. Our recommendations:
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🌊: Charred Oysters with Garlic Onion Butter
🦞: Lobster Shrimp Seafood Canoes
🔥: Hot Chicken Sandwich with Cole Slaw
🍔: The Sedgefield Burger with Waterman Sauce and Fries
🥃: Employees Only Manhattan
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Make sure to check them out the next time you’re around Lake Norman! 😉

Instagram did a really cool thing and made a reel

Instagram did a really cool thing and made a reel of my travels. Not sure how I could thank them. I loved it, kinda brought me to misty tears (corny, I know) Sharing it here.

I am beyond thankful for the business I’ve navigated and grown… the friends I’ve made along the way, and the cities I’ve been extremely fortunate to travel to. I’ve wanted to travel the world ever since I could remember. It hasn’t been a walk in the park (though, I still would LOVE to have a picnic in Central Park)… I’ve grown so much, so appreciative, and will keep growing stronger. If I can help you grow, please DM me. If you need someone to chat with, I’m here. From the ground up, all of you are capable of amazing things and I can’t wait to cheer you along the way.

Next up within 8 weeks: Vegas, Austin, Chicago, then San Diego! Any favorite spots I should visit?

It’s almost time for the back-to-school hustle ‘n bustle! This Air Fryer Katsu Chicken is a quick and flavorful dinner recipe your whole family will love. Thanks to @smfchicken’s thin cut chicken breasts, you can get dinner on the table in less than 30-minutes!
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BLOG —> https://sliceofjess.com/crispy-air-fryer-katsu-chicken-recipe/
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FOR THE KATSU CHICKEN:
• ½ cup Flour
• 2 Eggs, beaten
• ¼ tsp. Salt
• ¼ tsp. Black Pepper
• 2 cup Seasoned Panko Breadcrumbs
• 1.5 lb. Springer Mountain Thin Sliced Boneless Skinless Breasts
• Cooking Spray, optional
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RECOMMENDED SERVING:
• White Sesame Seeds
• Freshly Chopped Cilantro
• Sliced Green Onions
• Tonkatsu Sauce
• White Rice or Cabbage Salad
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DIRECTIONS:
1. Preheat air fryer to 400F.
2. Place the flour, beaten eggs, and seasoned panko in three shallow plates. Season the eggs with salt and pepper.
3. Dredge each thinly sliced breast in the flour, then eggs, then coat in seasoned panko. Repeat, as needed.
4. Place the slices on the air frying racks, making sure not to overlap. Spray with cooking oil, if desired. Air fry for 8 – 10 minutes, making sure to flip chicken halfway through.
5. Remove from the air fryer and slice the chicken into bite-sized pieces. Serve with recommended garnishes over white rice and/or cabbage salad.

Follow @sliceofjess for more killer home cookin’

Follow @sliceofjess for more killer home cookin’. Full recipe below!
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BLOG —> https://sliceofjess.com/vietnamese-cold-noodle-salad-with-vinaigrette/
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Kinda obsessed with this super refreshing salad. Give it a try, I promise your tastebuds will swooooon.
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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
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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.

Making your own pickled vegetables at home is incr

Making your own pickled vegetables at home is incredibly easy. Use them in sandwiches, salads, rice bowls, or whatever your heart desires!
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BLOG —> https://sliceofjess.com/tangy-refrigerated-pickled-vegetables/
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INGREDIENTS:
• ½ cup Rice Vinegar
• ½ cup White Wine Vinegar
• 1 cup Boiling Water
• 2 tbsp. Sugar, divided
• 2 tsp. Kosher Salt, divided
• 1 cup Shredded Carrots
• 1 cup Rainbow Radish, cut into matchsticks
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DIRECTIONS:
1. Bring vinegar and water to a boil.
2. Add the carrots to one mason jar, and the radishes to a second mason jar. Add sugar and salt to each jar (1 tbsp. and tsp. each).
3. Carefully pour the boiling vinegar water over veggies, making sure to fill to the brim. Cover and refrigerate until cooled. Enjoy within 3 weeks.

🇮🇹GIVEAWAY ALERT🇮🇹 We ventured over to

🇮🇹GIVEAWAY ALERT🇮🇹 We ventured over to @leositaliansocial today for lunch and had a fantastic experience. Wanna try them out for yourself? I’m giving away a $100 gift card for all your feasting frills!
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TO ENTER:
➡️: Follow @leositaliansocial & @sliceofjess
🍝: Like this Post
🍕: Tag as many friends as you’d like (in separate comments). Each comment counts as an entry, the more the merrier 🤪 Cheers!
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Winner will be announced on Thursday, August 11th.

Manic Monday deserves a slice or two of Detroit-St

Manic Monday deserves a slice or two of Detroit-Style Pizza for dinner. Wouldn’t you agree?
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BLOG —> https://sliceofjess.com/deep-dish-detroit-style-pizza-recipe/
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FOR THE PIZZA DOUGH:
• 1 cup Warm Water
• .25 oz Package Active Dry Yeast
• 1 tsp. White Sugar
• 2 tsp. Olive Oil
• 1 tsp. Kosher Salt
• 2.5 cups Bread Flour
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FOR THE PIZZA:
• Olive Oil, as needed
• 1 tsp. Dried Oregano
• 8oz. Monterey Jack
• 8oz. Mild Cheddar
• 6oz. Pepperoni Slices
• 3 cups Pizza Sauce
• Fresh Italian Parsley, for garnish
• Red Pepper Flakes, for garnish
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DIRECTIONS:
1. Set out a large bowl and pour the warm water inside. Stir in yeast, sugar and gently stir to dissolve. Add the olive oil, salt and bread flour. Stir until dough forms and allow it to relax for 15 minutes. Turn dough onto the countertop and knead for 5 minutes, forming a ball.
2. Pour some oil in the bottom of the Detroit-style pizza pan. Place the dough on top of the olive oil and cover with a kitchen towel. Set aside on the countertop for 1 hour. The dough will increase in size.
3. When you're ready to assemble, preheat the oven to 550F.
5. Cut the cheeses into squares and set aside. Rub some olive oil on your fingertips and press down on the dough, spreading evenly to the edges. Make sure to press the dough up a half-inch around all the edges and remove any air bubbles.
5. Layer with pepperoni, cheese cubes (making sure to add cubes to the top edges of the dough on the sides of the pan) and pour sauce on top in 3 strips. If desired, place another layer of pepperoni on top with the sauce.
6. Bake at 550F for 15 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. Cut into squares and enjoy immediately with red pepper flakes and freshly chopped Italian parsley.

If there’s a staple I’m going to make for the

If there’s a staple I’m going to make for the week, it’ll be confit garlic. It’s grand on toast, inside sandwiches, with pasta… you name it!
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BLOG —> https://sliceofjess.com/how-to-make-confit-garlic-on-the-stovetop/
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INGREDIENTS:
• 30 Peeled Garlic Cloves
• 1 tbsp. Black Peppercorns
• 2 tsp. Red Chili Flakes
• 1 tsp.. Dried Thyme
• 2 small Bay Leaves
• 2 cups Olive Oil
• Fresh Herbs, if desired
.
DIRECTIONS:
1. Add all ingredients to a large saucepan over medium heat. Bring to a low simmer (do not boil) and cook for 30 minutes.
2. Use a slotted spoon to transfer the garlic to a mason jar. Add enough oil to cover, and store in the refrigerator for up to 2 months.

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