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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

Kitchen Sink Mediterranean Quinoa Salad September 19, 2023
Easy Chicken Noodle Soup with Lemon and Thyme September 18, 2023
How To Make The Best-Ever Peruvian Chicken Salad September 14, 2023
Oh-So-Delicious Slow Cooker Butter Chicken September 12, 2023
Sun-Dried Tomato and Caper Chicken Meatballs with Feta September 11, 2023

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sliceofjess

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

When I think of Mediterranean Quinoa Salad… word

When I think of Mediterranean Quinoa Salad… words like fresh, crisp, and light come to mind. Superfood meets veggies with a lemon dressing. This is a fantastic recipe for meal prep, as it holds up nicely and tastes even better as it sits and marinates in the fridge.
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BLOG —> https://sliceofjess.com/kitchen-sink-mediterranean-quinoa-salad/
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FOR THE QUINOA SALAD:
1 cup Quinoa
2 cups Vegetable or Chicken Stock
1 medium English Cucumber, cubed
1 Carrot, thinly sliced & chopped
¼ cup Sun-dried Tomatoes, drained & chopped
¼ cup Chopped Red Onion
15 oz. can Great Northern Beans, drained & rinsed
½ cup Chopped Walnuts
3 oz. Garlic & Herb Feta
½ cup Italian Parsley, chopped
½ cup Cilantro, chopped
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FOR THE DRESSING:
2 Lemons, juiced
1 tbsp Red Wine Vinegar
¼ cup Olive Oil
2 Garlic Cloves, minced
½ tsp. each Salt + Pepper
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DIRECTIONS:
1. Cook the quinoa with vegetable or chicken stock according to the packaged directions. Between 15 - 20 minutes. Pour onto a plate and allow to cool to room temperature.
2. Add the quinoa to a large mixing bowl with remaining ingredients. Mix all ingredients for the dressing in a small container and pour over the quinoa salad. Toss to combine.
3. Serve immediately or refrigerate until needed.

With just a few spoonfuls, this show-stopping soup

With just a few spoonfuls, this show-stopping soup entree will have your whole family begging you to make it over and over again. I like to serve mine with crusty baguette and butter crackers (ahem, the best of both worlds!) along with lemon wedges and a ton of fresh herbs for that extra oomph of flavor.
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BLOG —> https://sliceofjess.com/easy-chicken-noodle-soup-with-lemon-and-thyme/
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INGREDIENTS:
1 tbsp. Olive Oil
1 tbsp. Butter
1 Onion, chopped
3 Large Carrots, sliced
3 Celery Ribs, chopped
3 Garlic Cloves, minced
8 cups Chicken Stock
Juice of 3 Lemons
8 Thyme Sprigs, stems removed
2 Bay Leaves
1 tbsp. Turmeric
1 tbsp. Chicken Boullion
1 tsp. each Salt + Pepper
1.5 lbs. Chicken Thighs
8 oz. Dry Pasta Noodles
Fresh Parsley, for garnish
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DIRECTIONS:
1. Add the olive oil and butter to a large stockpot over medium-high heat with the onion, carrots, celery, and garlic. Sauté for 6 - 8 minutes, or until onions have softened.
2. Add the chicken stock, lemon juice, thyme, bay leaves, and chicken bouillon to the stockpot. Mix well. Season with salt and pepper, taste, and adjust if necessary.
3. Add the chicken thighs to the stockpot and bring to a boil. Then reduce to a simmer for 45 - 50 minutes, or until chicken is fall-apart tender.
4. Remove the chicken from the stockpot, shred, and return to the pot. Bring liquid back to a boil and add the noodles. Cook 1 minute less than what the box recommends for al dente.
5. Discard the bay leaves and garnish with fresh parsley.

Game day!🏈 What are you noshing on? . BLOG —>

Game day!🏈 What are you noshing on?
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BLOG —> https://sliceofjess.com/better-than-trader-joes-black-bean-dip-recipe/
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INGREDIENTS:
• 1 tbsp. Olive Oil
• ⅓ cup Chopped Yellow Onion
• 1 Garlic Clove, minced
• 1 Habanero Pepper, chopped
• ½ tbsp. Chili Powder
• 1 tbsp. Tomato Paste
• 1 tbsp. Apple Cider Vinegar
• 15 oz can of Black Beans, drained
• Salt, to taste
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DIRECTIONS:
1. Place a sauté pan over medium-high heat. Add the olive oil and chopped onion, stirring and continuing to cook until softened. About 5 minutes.
2. Add garlic, habanero pepper, and chili powder. Continue sautéing until fragrant. Next add the tomato paste and deglaze with apple cider vinegar.
3. Pour the drained black beans in a blender or food processor, along with the spicy onion mixture. Blend until smooth, making sure to scrape down the sides if needed.
4. Taste and mix-in salt, if desired. Serve immediately with your favorite chips and/or veggies.

Let’s make lunch together! Peruvian Chicken Sala

Let’s make lunch together! Peruvian Chicken Salad makes for a quick, protein-packed meal. It’s great with tortilla chips, inside sandwiches, wraps, or even lettuce cups for a low-carb option!
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BLOG —> https://sliceofjess.com/how-to-make-the-best-ever-peruvian-chicken-salad/
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INGREDIENTS:
1 cup Cooked Shredded Chicken
¼ cup Mayonnaise
2 oz. Cojita Cheese, crumbled
2 tbsp. Ali Amarillo Paste
½ Lime, juiced
2 tbsp. Chopped Cilantro
1 Garlic Clove, minced
2 tbsp. Minced Red Onion
¼ tsp. Salt, or more to taste
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DIRECTIONS:
1. Mix all ingredients together in a large bowl and serve immediately.

I’m hooked on a feeling… bring on the fall wea

I’m hooked on a feeling… bring on the fall weather and all those yummy crock pot recipes (and bouquets of sharpened pencils… you know what movie that’s from? It’s my all-time-fav!)🍁
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BLOG —> https://sliceofjess.com/oh-so-delicious-slow-cooker-butter-chicken/
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MARINATING THE CHICKEN:
1 cup Plain Yogurt
1 tbsp. Lemon Juice
1 tbsp. Garam Masala
6 @smfchicken Chicken Thighs (2.25 lbs)
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FOR THE SAUCE:
1 tbsp. Butter
1 Yellow Onion
1 Garlic Clove, minced
1 Jalapeño Pepper, seeded and chopped
1 tbsp. Tomato Paste
2 tsp. Ground Cumin
2 tsp. Paprika
1 tbsp. Turmeric
1 tsp. Garam Masala
1 tsp. Kosher Salt, or more to taste
8 oz. Tomato Sauce
1.5 cups Coconut Milk, divided
2 tbsp. Cornstarch
1 tbsp. Water
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SUGGESTED SERVINGS:
White Rice
¼ cup Chopped Cilantro
2 tbsp. Chopped Basil
Fresh Lime Wedges, optional
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DIRECTIONS:
1. Marinate the chicken in the yogurt, lemon juice, and garam masala for at least 30 minutes or up to overnight.
2. Add the butter to a medium-high heated skillet and saute the onion until softened. About 5 minutes.
3. Once softened add the garlic and jalapeño pepper. Continue to cook until fragrant, about 3 minutes.
4. Place the chicken in the slow cooker along with onion mixture, tomato paste, spices, tomato sauce, and half of the coconut milk.
5. Stir and slow cook on low, covered, for 4.5 hours.
6. Remove the lid, add the remaining coconut milk along with the cornstarch mixed with water. Cover and continue to cook for another 30 minutes.
7. Remove the chicken from the slow cooker and shred with two forks. Optional: add the liquid to a blender and blend until smooth.
8. Return the chicken to the sauce inside the slow cooker. Stir, and serve over white rice with chopped herbs and fresh limes.

These baked chicken meatballs are beyond the ordin

These baked chicken meatballs are beyond the ordinary. Stuffed with everything you love about Italian dishes all inside tasty little vessels. Serve with your favorite side dish, inside sandwiches, or plan on making them during your next meal prepping session!
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BLOG —> https://sliceofjess.com/sun-dried-tomato-and-caper-chicken-meatballs-with-feta/
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LEMON WHITE WINE SAUCE:
4 tbsp. Butter
3 Garlic Cloves, minced
½ Lemon, juiced
½ cup White Wine
¼ cup Heavy Cream
Salt + Pepper, to taste
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FOR THE MEATBALLS:
1 lb. Ground Chicken
½ cup Panko Bread Crumbs
1 Large Egg
¼ cup Minced Yellow Onion
½ cup Feta Cheese Crumbles
¼ cup Sun-dried Tomatoes, minced
1 tsp. Garlic Powder
1 tbsp. Fresh Dill
1 tsp. Dried Oregano
¼ cup Drained Capers
2 tbsp. Minced Italian Parsley + more for garnish
½ tsp. Salt
Lemon Slices, as garnish
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1. TO MAKE THE WHITE WINE SAUCE: Melt the butter in a skillet over medium-high and add the minced garlic. Sauté for 2 minutes, then add the lemon juice and white wine. Continue to simmer until slightly reduced, about 5 minutes. Whisk in the heavy cream, salt and pepper. Set aside until ready to use.
2. FOR THE MEATBALLS: Preheat the oven to 400F. Combine all ingredients in a large bowl (except for the lemon slices for garnish) and mix with your hands until throughly combined. Roll into 15 meatballs and bake for 25 - 30 minutes, or until internal temperature reaches 165F.
3. TO SERVE: Plate with your favorite side dish, and drizzle with as much of the white wine sauce as you’d like. Sprinkle with additional parsley and serve with fresh lemon slices.

What are you noshing on during tonight’s footbal

What are you noshing on during tonight’s football game? These taquitos are a sure-fire hit at any gathering 🔥
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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 quick, easy, and flavorful Mexican beef and v

This quick, easy, and flavorful Mexican beef and veggies skillet comes together in less than 30 minutes. Serve with your favorite fiesta frills and chips for dipping!
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BLOG —> https://sliceofjess.com/mexican-beef-and-zucchini-skillet/
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FOR THE SEASONING:
1 tbsp. Chili Powder
1 tbsp. Cumin
½ tbsp. Onion Powder
1 tsp. Mexican Oregano
½ tsp. Black Pepper
1 tsp. Salt
½ tsp. Red Pepper Flakes
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FOR THE SKILLET:
1 lb. Ground Beef
½ Yellow Onion, chopped
3 Garlic Cloves, minced
2 Medium Zucchini, sliced into chunks
1 Clamshell Cherry Tomatoes, chopped
½ cup Shredded Cheddar Cheese (optional)
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SUGGESTIONS FOR SERVING:
Sour Cream
Tortilla Chips
Sliced Black Olives
Cilantro
Fresh Lime Wedges
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DIRECTIONS:
1. Whisk all seasoning ingredients together in a small bowl and set aside.
2. Brown the ground beef over medium-high heat with the onion, garlic, and seasonings. Drain any excess grease, if necessary.
3. Add the zucchini and tomatoes. Mix and cover. Continue to cook for another 8 minutes.
4. Uncover, turn the heat off, and sprinkle with optional shredded cheese. Then cover again until the cheese is melted. Serve immediately with desired toppings.

Adding kimchi to cheeseburger egg rolls results in

Adding kimchi to cheeseburger egg rolls results in a mouthful of flavor. Savory, tangy, and a hint of heat. These little gems are ahh-mazing!
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BLOG —> https://sliceofjess.com/kimchi-cheeseburger-egg-rolls/
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INGREDIENTS:
1 lb. Ground Beef
¼ cup Minced Yellow Onion
½ cup Kimchi, chopped
½ cup Mayonnaise
1 tsp. Rice Vinegar
1 tbsp. Gochujang Paste
1.5 cups Shredded Cheddar Cheese
12 Egg Roll Wrappers
Vegetable Oil, as needed for frying
1 Green Onion, thinly sliced
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DiRECTIONS:
1. Brown the ground beef in a large skillet with the minced onion and chopped kimchi. Drain any excess fat after cooked through and transfer to a bowl to cool.
2. In a small bowl, whisk together the mayonnaise, rice vinegar, and gochujang paste. Fold the meat mixture together with the shredded cheese and sauce. This will be your filling.
3. Add about 2 - 3 tablespoons of the filling to the center of an egg roll wrapper. Using your finger, brush all four edges of the wrapper with water. Then tightly fold the wrapper around the filling, one at a time. Repeat this process with the remaining filling and wrappers, then set them aside.
4. Heat a large pot with vegetable oil to 350F. Once heated, add 4 egg rolls at a time and fry until golden on each side. This will take between 2 - 3 minutes per batch.
5. Drain the egg rolls on a lined sheet tray lined with a cooling rack. Continue cooking in batches until all egg rolls have been fried.
6. Let cool for 5 minutes, garnish with green onions and serve with your favorite dipping sauce.

Sheet Pan Chicken Thighs are an easy and flavorful

Sheet Pan Chicken Thighs are an easy and flavorful dinner the entire family will enjoy. Served with Lemon-Dijon Dressing, I promise you’re gonna love it!
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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
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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.

With the kiddos back in school, you’re in need o

With the kiddos back in school, you’re in need of a 30-minute dinner to feed the entire fam tonight! This Chicken Bacon Ranch Pasta will become one of your weeknight staples. So grand.
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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.

Are you smitten with Filipino Lumpia like me? Skip

Are you smitten with Filipino Lumpia like me? Skip the rolling and try them in bowl form!
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BLOG —> https://sliceofjess.com/deconstructed-filipino-lumpia-egg-roll-bowls/
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INGREDIENTS:
6 Egg Roll Wrappers
4 - 5 tbsp. Vegetable Oil, for frying
1 lb. Ground Pork
1 small Yellow Onion, chopped
½ cup Shredded Carrots
1 cup Thinly Sliced Cabbage
1 tbsp. Fresh Ginger
8 oz. Green Beans, sliced
4 Garlic Cloves, minced
2 tsp. Fish Sauce
3 tbsp. Lime Juice
2 tbsp. Liquid Aminos
1 cup Cooked Short-Grain Rice
½ cup Cilantro Leaves
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DIRECTIONS:
1. Heat the vegetable oil in a large shallow skillet - just enough to submerge the egg roll wrappers. Fry each wrapper, until browned and crispy. Remove from skillet and allow to drain on a stack of paper towels. Repeat until all wrappers are crisp.
2. Remove most of the oil and add the ground pork. Break apart and sauté until browned and slightly crunchy around the edges. This will take about 15 minutes.
3. Once crispy, add the onion, carrots, cabbage, and green beans. Sauté until slightly softened. Then add the garlic, fish sauce, lime juice, and liquid aminos. Continue to cook for 3 - 5 minutes, or until slightly absorbed.
4. Serve the crispy egg roll wrappers on the bottom, then top with rice and pork-veggie mixture. Sprinkle with fresh cilantro and serve immediately.

Always a favorite side dish during the summer. Ser

Always a favorite side dish during the summer. Serve with grilled chicken, fish, or top with tofu! There’s no wrong combination.
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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
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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.

Have you ever made shishito relish? Basically, you

Have you ever made shishito relish? Basically, you sub the pickles with blistered shishito peppers and voila! You’ve got yourself an amazing condiment for sandwiches, eggs, potatoes, pizza… you name it. Here I slathered it on @smfchicken sandwiches with miso-lime mayo, pickled red onions, fresh cilantro, and chives on a toasty baguette. So grand!
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https://sliceofjess.com/chicken-baguette-subs-with-shishito-pepper-relish/
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SHISHITO RELISH:
8 oz. Shishito Peppers, blistered and chopped
1 tbsp. Olive Oil
1 tsp. Kosher Salt
3 Garlic Cloves, minced
¼ cup Sherry Vinegar (NOT Sherry Cooking Wine)
½ tsp. Sugar
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MISO-LIME MAYONNAISE:
¾ cup Mayonnaise
Juice of 1 Lime, about 2 tbsp.
1 tsp. White Miso Paste
½ tsp. Dry English Mustard
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FOR THE SUBS:
2 Chicken Breasts, butterflied in half
1 tbsp. Salt
2 tsp. Garlic Powder
2 tsp. Smoked Paprika
1 tsp. Onion Powder
¼ cup Pickled Red Onions
2 tbsp. Chopped Chives
1 tbsp. Chopped Cilantro
Baguette or Sub Rolls, lightly toasted
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DIRECTIONS:
1. Rinse the shishito peppers and dab dry with a towel. Spread evenly on a baking sheet and drizzle with olive oil and salt. Roast at 450F for 8 - 10 minutes, making sure to flip halfway through.
2. Allow the peppers to cool, then chop and mix together in a bowl with minced garlic, sherry vinegar, and sugar. Set aside to marinate together.
3. Whisk all ingredients for the miso-lime mayonnaise in a small bowl and set in the refrigerator until you’re ready to assemble the sandwiches.
4. Slice the chicken breasts in half, lengthwise and place in a bowl or bag to marinate with the salt, garlic powder, smoked paprika, and onion powder.
5. Sauté the chicken on medium-high heat, until the internal temperature has reached 165F. Remove from heat and allow to rest on a cutting board for at least 10 minutes.
6. To assemble the sandwiches, add a layer of the miso-lime mayonnaise to each side of a toasted roll, then from the bottom up add your desired amount of shishito relish, chicken breasts, pickled red onions, chopped chives, and cilantro. Serve immediately.
#mysmfchicken

I have so many memories cooking with my Grandma Ju

Rainy August mornings are for making soup and stay

Rainy August mornings are for making soup and staying cozy.
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BLOG —> https://sliceofjess.com/the-absolute-best-cream-of-celery-soup/
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INGREDIENTS:
• 5 tbsp. Salted Butter
• 1 large White Onion, sliced
• 1 bunch of Celery (about 10-12 ribs), chopped including leaves
• 5 cloves Garlic, roughly chopped
• ⅓ cup All-Purpose Flour
• 4 cups Chicken Bone Broth
• 1.5 cups Half and Half
• 1 tsp. Salt, or more to taste
• 1 tsp. Sugar, or more to taste
• 4 sprigs of Thyme, leaves only
• 1 tsp. Ground Nutmeg
• 1 tsp. Celery Seed
• 1 tsp. White Pepper
• Freshly Cracked Black Pepper, to taste
• ¼ cup Mozzarella, cut into small chunks
• Fresh Italian Parsley, chopped
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DIRECTIONS:
1. Sauté the onion, celery and garlic until semi-softened. About 5 minutes. Add the flour and continue to sauté for an additional 2 minutes, or until the flour is golden.
2. Pour over the bone broth, half and half, salt, sugar, herbs and seasonings. Continue to stir and bring to a low boil. Reduce to a simmer and continue to cook until the celery has softened. Between 5 - 8 minutes.
3. Carefully puree the soup with an immersion blender until smooth. Fold-in the mozzarella chunks and serve immediately with crusty bread and fresh Italian parsley.

Transforming wonton wrappers into mini tacos is on

Transforming wonton wrappers into mini tacos is one of my favorite things!
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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.

Many of you might not know this, but I have my Gra

Many of you might not know this, but I have my Grandpa’s name tattooed behind my left ear. He was a great man, and I always looked up to him. The last meal we ever had at a restaurant together was at @eatattomatina in Saint Helena, California. I had the Piadine, which is my favorite. Now that my family and I live on the east coast, I decided to recreate this fantastic meal at home. Love you always, Grandpa Bernie❤️ This recipe is for you!
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BLOG —> https://sliceofjess.com/piadine-italian-flatbread-with-creamy-italian-salad/
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THE CRUST:
2 Pita Breads
3 Garlic Cloves, minced
½ cup Shredded Parmesan Cheese
2 tbsp. Olive Oil
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CREAMY ITALIAN DRESSING:
¼ cup White Wine Vinegar
⅓ cup Olive Oil
½ cup Mayonnaise
2 tsp. Honey
2 Garlic Cloves, minced
⅓ cup Shredded Parmesan Cheese
½ tsp. Dried Basil
¼ tsp. Dried Dill
½ tsp. Dried Oregano
1 tbsp. Fresh Parsley, minced
1 tbsp. Fresh Thyme, stems removed
¼ tsp. Salt, or more to taste
½ tsp. Black Pepper
.
FOR THE SALAD:
1 tbsp. Blackening Seasoning
2 SMF Chicken Breasts, grilled
2 cups Romaine Lettuce, sliced
½ cup Lacinato Kale, sliced
Croutons, optional
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DIRECTIONS:
1. Drizzle 1 tablespoon of olive oil on a cookie sheet. Place pita breads on top and drizzle with the additional tablespoon of olive oil. Then evenly sprinkle on the minced garlic and shredded parmesan between both pita breads. Bake at 400 for 8 minutes.
2. While the pita bakes, whisk together all the ingredients for the creamy Italian dressing and set aside.
3. Season the chicken with blackening seasoning. Cut into small chunks and grill or air fry until internal temperature reaches 165F.
4. Slice the romaine and kale, then mix together with your desired amount of dressing and cooked chicken chunks.
5. Remove the pita from the oven, set on a plate, and top with dressed salad. Enjoy immediately.

When visiting San Diego for one of my oldest frien

When visiting San Diego for one of my oldest friends wedding, I made these potatoes up from what she and her future hubby already had on hand. So I named them “Marry Me Potatoes”, because that’s why we all traveled there to spend time together ❤️
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BLOG —> https://sliceofjess.com/marry-me-parm-piccata-roasted-potatoes-recipe/
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INGREDIENTS:
5 Gold Potatoes, cut into bite-sized chunks
¼ cup Browned Butter (or Olive Oil)
½ cup Grated Parmesan
¼ tsp Salt
½ tsp. Pepper
1 Lemon, juiced
½ cup Drained Capers
Extra Grated Parmesan, optional for garnish
.
DIRECTIONS:
1. Cut the potatoes into bite-sized chunks. Try to keep them all the same size so they roast evenly.
2. Drizzle your sheet pan with browned butter or olive oil, spread evenly and then sprinkle with grated parmesan. Carefully place each potato on top of the oil / parm mixture. Laying flat. Bake at 435F for 30 minutes, flipping halfway through.
3. Once browned and crispy, mix the potatoes with salt, pepper, lemon juice, capers, and sprinkle with additional parmesan. Enjoy!

What are you dunking your chicken nuggets in? This

What are you dunking your chicken nuggets in? This homemade Honey Mustard is sweet, tangy, creamy… everything you need to dip, and dip, and dip!
.
BLOG —> https://sliceofjess.com/how-to-make-honey-mustard-from-scratch/
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INGREDIENTS:
2 tbsp. Dijon Mustard
1 tbsp. Mayonnaise
2 tbsp. Apple Cider Vinegar
1 tbsp. Honey
2 tbsp. Extra Virgin Olive Oil
1 Garlic Clove, grated
¼ tsp. Salt
Black Pepper, to taste
.
DIRECTIONS:
1. Add all ingredients to a bowl and whisk to combine.

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