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Running Home From Clean Juice

August 6, 2017 By Jessica

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

Taco Tuesday or Taquito Tuesday? I’m honestly on

Taco Tuesday or Taquito Tuesday? I’m honestly on board for both 😍 In case you wanna mix up your dinner plans, here’s the recipe for my Buffalo meatball gems.
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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.

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
.
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
.
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
.
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
.
FOR THE HOT HONEY DIPPING SAUCE:
• ¼ cup Dijon Mustard
• ¼ cup Mayonnaise
• 2 tbsp. Honey
• 1 tbsp. Hot Honey
.
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!
.
DIRECTIONS FOR THE DIPPING SAUCE:
1. Combine all ingredients in a small bowl and whisk together until thoroughly combined.
2. Dip and devour!

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