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Running Home From Clean Juice

August 6, 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

Smoky Shrimp Fra Diavolo Linguine by Rachael Ray December 2, 2022
Ground Beef Soup with Veggies December 1, 2022
Cheesy Spaghetti Sandwich Sliders with Meatballs November 26, 2022
Herbed Butternut Squash Lasagna with Sausage November 23, 2022
Healthy Chicken Salad Recipe with Apples November 21, 2022

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sliceofjess

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

I’ve been cooking up all the culinary creations

I’ve been cooking up all the culinary creations @rachaelray has put together for @realhomechef. Her Smokey Shrimp Fra Diavolo Linguine was fantastic! A fabulous addition to our weekday cooking schedules.
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RECIPE + BLOG —> https://sliceofjess.com/smoky-shrimp-fra-diavolo-linguine-by-rachael-ray/

What’s your favorite go-to soup? Mine is defiant

What’s your favorite go-to soup? Mine is defiantly ground beef + grain + veggies (even though quinoa is technically a seed🤪)
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FULL RECIPE —> https://sliceofjess.com/ground-beef-soup-with-veggies/
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YOU’LL NEED:
• Lean Ground Beef
• Carrots
• Yellow Onion
• Celery
• Garlic Cloves
• Parsnips
• Canned Tomatoes
• Quinoa
• Beef Bone Broth
• Lemon
• Italian Parsley
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Enjoy!

I had an absolutely delicious time with @bornfreee

I had an absolutely delicious time with @bornfreeeggs and @alternativechefnc at our recent tasting here in Charlotte. The recipes she created were extremely versatile, showcasing that you can enjoy #BornFreeEggs for breakfast, lunch, dinner, and dessert (#sponsored)! She really elevated the experience and I can’t wait to make some of her recipes at home. Here is her recipe for my favorite dish of the evening:
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INGREDIENTS:
• 1 Born Free Egg
• 1/3 cup Vinegar
• 1 piece of Cornbread
• 1 tbsp. Butter
• 1 tbsp. Salted Butter
• 1 tbsp. Maple Syrup
• 1 tsp. each: Granulated Garlic, Onion, Cumin + Salt
• 3 oz. Pork Tenderloin
• Optional: Pico de Gallo
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DIRECTIONS:
1. Preheat the oven to 375F. Combine the spice blend of granulated garlic, onion, cumin and salt in small dish. Rub the pork belly with spice blend and roast in the oven until crisp (15-20 minutes).
2. In a large pot, bring water and vinegar to a boil. Poach the Born Free egg in the water/vinegar solution.
3. In a saucepan, melt together salted butter and maple syrup. Set aside.
4. In a separate saucepan, pan griddle the cornbread slice with butter for 30 seconds on each side.
5. Slice your pork tenderloin thinly. For assembly, place the griddled cornbread on a plate. Top with thinly sliced pork, poached egg, and drizzle with maple syrup butter.
6. Optional to garnish with Pico de Gallo.

Tomorrow is #SliderSunday and I cant wait for you

Tomorrow is #SliderSunday and I cant wait for you to try my extra cheesy spaghetti and meatball version! Of course, it’s brushed with homemade garlic butter… because… well, duh!
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BLOG + FULL RECIPE —> https://sliceofjess.com/cheesy-spaghetti-sandwich-sliders-with-meatballs/

Hooray for my favorite holiday, Thanksgiving! If y

Hooray for my favorite holiday, Thanksgiving! If you’ve got visitors in town, you gotta make my Herbed Butternut Squash for dinner tonight! Infused with @soliorganic’s sage and thyme, this meal is for sure gonna please a crowd.
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GRAB THE RECIPE —> https://sliceofjess.com/herbed-butternut-squash-lasagna-with-sausage/

Recently when visiting my local @inglesmarkets - I

Recently when visiting my local @inglesmarkets - I discovered @snapdragonapple. They’re sweet with a snap, and totally perfect for chicken salad! (#sponsored) They’re grown by more than 150 family farmers and are also available at @sprouts, @aldiusa, @topsmarkets, @wegmans, and @publix. I highly recommend them AND this recipe! You’re gonna love it.🍎
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BLOG & PRINTABLE RECIPE CARD —> https://sliceofjess.com/healthy-chicken-salad-recipe-with-apples/
#SeekTheSnap #SnapDragonApples #AdventureApple #NYApples #AwwSnapApples

Happy Holidays! What are you making ahead for your

Happy Holidays! What are you making ahead for your holiday guests to nosh on in the AM? Fiesta Burritos made with @smfchicken are jam-packed with protein and FLAVOR! Freezer friendly and delish!
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GRAB THE FULL RECIPE —> https://sliceofjess.com/make-ahead-freezer-breakfast-burritos/

Staying cozy in my kitchen this morning! Homemade

Staying cozy in my kitchen this morning! Homemade Swedish Meatballs… coming right up!
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BLOG —> https://sliceofjess.com/pan-fried-easy-swedish-meatballs-with-gravy/
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Find the full recipe on my blog!🙂

Are you team pecans or marshmallows? Either way, a

Are you team pecans or marshmallows? Either way, adding a handful of crushed cornflakes and finishing your sweet potato casserole with a sprinkle of @soliorganic herbs is a game changer!
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FULL RECIPE —> https://sliceofjess.com/sweet-potato-casserole-recipe/

Comfort food season is in full swing, and I’m co

Comfort food season is in full swing, and I’m completely obsessed with this Yellow Squash Casserole with shredded @smfchicken. Cheesy, comforting, and easy clean up!
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FULL RECIPE —> https://sliceofjess.com/yellow-squash-casserole-with-shredded-chicken/

Cheese Stuffed Pizza Meatballs!! Perfect for meal

Cheese Stuffed Pizza Meatballs!! Perfect for meal prep, comfort food craving weeknight dinner, or as an app during game day!
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BLOG —> https://sliceofjess.com/cheese-stuffed-pizza-ground-chicken-meatballs/
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• 1 lb. Ground Chicken
• 15 Pepperoni Slices, chopped
• ½ cup Seasoned Bread Crumbs
• 1 Egg
• 1 tsp. Dried Oregano
• ½ tsp. Garlic Powder
• ½ tsp. Onion Powder
• 1 tsp. Fennel Seeds
• ¼ tsp. Salt
• 1 tbsp. Olive Oil
• ⅓ cup Grated Parmesan
• 6 Provolone Slices, cut into squares
• Marinara Sauce, for dipping
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DIRECTIONS:
1. Grab a large baking sheet (and line with parchment paper if preferred). Preheat the oven to 425F.
Add all ingredients, except for the provolone and marinara, to a large bowl. Mix together until combined.
2. Form the chicken pizza mixture into 2-inch round meatballs and then stuff each one with your desired amount of cheese, making sure to seal the meatball back together before placing on the baking sheet.
3. Bake for 10 minutes. Pull back out and top each meatball with a small slice of cheese. Continue baking for another 8 - 10 minutes, or until the cheese on top is golden.
4. Serve marinara or your favorite pizza dipping sauce.

Rainy Sunday afternoons call for warm, toasty sand

Rainy Sunday afternoons call for warm, toasty sandwiches… don’t you agree?
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BLOG —> https://sliceofjess.com/this-meatball-and-italian-sub-is-the-best-sandwich-ever/
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INGREDIENTS:
• 4 Hoagie Rolls, cut almost in half
• 8 tbsp. Mayonnaise
• 1 tsp. Dry Italian Seasoning, or more to taste
• 8 Chicago Sport Peppers, chopped
• 16 oz. Italian Giardiniera, chopped
• 8 oz. Genoa Salami
• 8 oz. Pepperoni
• 8 oz. Sliced Applewood Ham
• 24 Simek’s Italian Style Meatballs, cooked
• 1 tbsp. Celery Seeds
• 12 Slices Provolone Cheese
• Butter, as needed
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DIRECTIONS:
1. Preheat oven to 350F.
2. Mix mayonnaise and dry Italian seasoning together. Spread on both interior sides of the hoagie rolls.
3. Layer with sports peppers, giardiniera, salami, pepperoni, ham, Italian meatballs, a sprinkle of celery seeds and top with provolone cheese.
4. Place in a buttered baking dish, with the open side facing up, and bake for 10 - 15 minutes (or until cheese has melted and bread is toasty). Enjoy immediately.

At this point… I might as well just embrace Nove

At this point… I might as well just embrace November as “let’s make up a new soup every day!” month.
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BLOG —> https://sliceofjess.com/tomato-white-bean-soup-recipe/
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FOR THE SOUP:
• 1 tbsp. Olive Oil
• ¼ cup Chopped Chives
• ¼ cup Chopped Scallions
• 4 Garlic Cloves
• 4 Sun Dried Tomatoes
• 1 tbsp. Dried Thyme
• ¼ cup Sauvignon Blanc
• 1 tbsp. White Miso Paste
• 28 oz. Can Whole Peeled Tomatoes
• 1 can Butter Beans, divided
• 2 cups Chicken Bone Broth
• ½ cup Half and Half
• Salt + Pepper, to taste
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FOR SERVING:
• Chopped Basil
• Red Pepper Flakes
• Grated Parmesan
• Dollop of Remaining Butter Beans
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DIRECTIONS:
1. Heat oil in a large pot over medium heat. Add the chives, scallions, garlic cloves, and tomatoes. Sauté for a few minutes, stirring often.
2. Add the dried thyme, wine, miso paste and continue to simmer for 1 - 2 minutes, making sure to continuously stir.
3. Pour in the tomatoes and bring back to a simmer. Allow to simmer for at least 10 minutes to allow the flavors to develop. Just before blending, add half of the butter beans and stir to combine.
4. Blend the soup together with an immersion blender until smooth. Then add the half and half, season with salt, pepper (to taste), and serve immediately with desired toppings.

Can’t stop, won’t stop. I’ve got soup on my

Can’t stop, won’t stop. I’ve got soup on my mind! Stay tuned for more!
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BLOG —> https://sliceofjess.com/beef-and-mushroom-lasagna-soup-recipe/
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FOR THE SOUP:
• 1 lb. Italian Sausage
• 1 Large Yellow Onion, thinly sliced
• 8 oz. Baby Bella Mushrooms, sliced
• 4 Garlic Cloves, minced
• 2 tsp. Dried Oregano
• 1 tsp. Dried Thyme
• ½ tsp. Himalayan Salt
• ¼ tsp. Red Pepper Flakes
• 28 oz. Can of Crushed Tomatoes
• 15 oz. Can of Tomato Sauce
• 2 cups Chicken Bone Broth
• 16 oz. Lasagna Noodles, broken into pieces
• Fresh Basil, for serving
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FOR THE RICOTTA DOLLOP:
• 8 oz. Whole Milk Ricotta Cheese
• ¼ cup Freshly Shredded Colby Jack
• ¼ cup Grated Parmesan
• 1 tsp. Minced Basil, optional
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DIRECTIONS:
1. Add sausage to a large skillet and sauté until browned, making sure to break apart into small chunks.
2. Add onion and continue to cook until softened, about 5 minutes. Once cooked through, remove from the skillet with a slotted spoon and set aside.
3. Add the mushrooms to the same skillet, using the sausage fat to saute. When caramelized, add the garlic and continue to cook until fragrant. About 1 minute.
4. Pour in the crushed tomatoes, tomato sauce, chicken stock, and dried herbs. Bring to a boil and reduce heat to a simmer for 10 - 15 minutes.
5. Meanwhile, break apart the lasagna noodles into bite sized pieces. Bring a large pot to a rolling boil, add a hefty dose of salt, and cook accordingly to packaged directions for al dente. Do not overcook, as they will finish cooking in the soup.
6. While the noodles cook, mix together the ricotta, Colby Jack cheese, and grated parmesan. Set aside in the refrigerator until you’re ready to serve.
7. Add the al dente noodles to the soup pot and turn off the heat. Serve immediately with the ricotta mixture, fresh basil, additional grated parmesan, and red pepper flakes. Dollop the ricotta mixture in the middle and enjoy!

Wouldn’t you agree that chicken pot pie with mus

Wouldn’t you agree that chicken pot pie with mushroom gravy would be amazing today for lunch or dinner? Thank you, @smfchicken: you never disappoint.
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BLOG —> https://sliceofjess.com/mini-chicken-pot-pies-with-mushroom-gravy/
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INGREDIENTS:
• 2 tbsp. Unsalted Butter
• 1 Yellow Onion, minced
• ½ cup Chopped Carrots
• ½ cup Chopped Celery
• 1 cup Baby Bellas Mushrooms, stems removed
• 1.5 lb. Springer Mountain Farms Chicken Thighs
• 2 Garlic Cloves, minced
• ⅓ cup All Purpose Flour
• ½ tsp. Salt
• ½ tsp. Black Pepper
• 4 Thyme Sprigs, leaves removed
• 1.5 cups Chicken Bone Broth
• ⅔ cup Half and Half
• ½ cup Frozen Peas
• 12 sheets Phyllo Pastry, thawed
• 4 tbsp. Olive Oil
• ¼ cup Chopped Fresh Parsley
• Course Sea Salt, optional
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DIRECTIONS:
1. Add butter and the minced onion, carrots and celery to a pan over medium high heat, sauté for 10 minutes, or until softened.
2. Add the mushrooms, then top with the chicken breasts. Sprinkle with minced garlic. Cover and cook over medium heat for 15 - 20 minutes. Once the chicken has reached an internal temperature of 165F, remove from the pan and shred.
3. Preheat the oven to 425F.
4. Place the shredded chicken back in the pan and stir together with salt, pepper and flour. Cook for 1 - 2 minutes, continuously stirring. Then add the chicken bone broth, half and half, thyme leaves, and bring to a boil. Reduce heat to a simmer and continue to cook until the mixture has thickened. This will take about 5 minutes. Then stir in the frozen peas.
5. Transfer the mixture and split between four to five oven safe ramekins. Cover each ramekin with folded Phyllo sheets and drizzle with approximately 1 tbsp. Olive Oil each.
6. Bake for 10 minutes, or until the top of the sheets are golden brown and crispy. Serve with chopped parsley and course sea salt. Enjoy!

MARRY ME POTATOES! Made specially for one of my ol

MARRY ME POTATOES! Made specially for one of my oldest friends, @missvcastro, her HUSBAND Jonathan, along with friends and family.
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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
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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 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!

Such a wonderful weekend celebrating @missvcastro

Such a wonderful weekend celebrating @missvcastro and Jonathan! Most of us “Lodi kids” have known each other for almost 30 years… so cool to still have them in my life. True friends are never apart, maybe in distance but never in heart.

Congratulations to the beautiful couple! #SanDiego2022 Love y’all!

Heads Carolina, Tails California. This sandwich is

Heads Carolina, Tails California. This sandwich is the best mix of both worlds!
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BLOG —> https://sliceofjess.com/triple-decker-blt-pimento-cheese-sandwich/
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INGREDIENTS:
• 6 Bacon Slices
• 6 Slices of Crusty White Bread
• 10 oz. Pimento Cheese
• 2 Vine-Ripened Tomatoes, cut into 12 slices
• 6 Green Leaf Lettuce Leaves
• 3 tbsp. Mayonnaise
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DIRECTIONS:
1. Preheat the oven to 400F. Lay the bacon slices in a single line on a large baking sheet. Bake for 20 minutes, or until desired crispiness.
2. Slice the bread and lay out on a cutting board or plate. Layer in the following order: pimento cheese on the bottom slice, then 2 tomato slices per sandwich, 1 lettuce leaf per sandwich, and smear 1 tablespoon of mayonnaise on the other slice of bread. Finish assembling the sandwich with the mayonnaise side down. Enjoy immediately!

Spicy, cheesy, and perfect for fall. Anything “B

Spicy, cheesy, and perfect for fall. Anything “Buffalo” screams my name… but this here my just be my favorite recipe yet. Bold words, yes I know.
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BLOG —> https://sliceofjess.com/cheesy-buffalo-blue-lasagna-soup/
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FOR THE SOUP:
• 16 oz. Lasagna Noodles, broken
• 1 lb. Spicy Italian Sausage
• 1 tbsp. Butter
• 1 Yellow Onion, sliced
• 28 oz. Can Crushed Tomatoes
• 1 cup Buffalo Sauce
• 1 ounce Ranch Dressing Packet
• 3 cups Chicken Bone Broth
• 4 oz. Cream Cheese
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FOR SERVING:
• 1 cup Shredded Monterey Jack Cheese
• ½ cup Blue Cheese Crumbles
• 2 Poblano Peppers, chopped and sautéed
• Chopped Cilantro, as needed
• Lime Wedges, optional
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DIRECTIONS:
1. Bring a large pot of water to a boil. Add a generous amount of salt and cook the lasagna noodles according to the packaged directions. About 10 minutes. Gather 1 - 2 cups pasta water, then drain and set aside.
2. While the pasta cooks, brown the ground sausage in a large skillet over medium-high heat. Once fully browned, drain and set aside.
3. In the same pot you boiled the noodles in, melt the butter and add the sliced yellow onion. Sauté, adding a little pasta water, until softened.
4. While the onion sautés, brown the poblano peppers in a separate skillet until golden. Set aside.
5. Add the crushed tomatoes, buffalo sauce, ranch packet, bone broth, remainder of the reserved pasta water, and cream cheese to the pot with the softened onions. Simmer and stir for at least 10 minutes, allowing flavors to combine and the cream cheese to melt. Then add the browned sausage crumbles and fold-in the lasagna noodles.
6. Serve immediately, topping each bowl with shredded cheese, blue cheese crumbles, sautéed peppers, cilantro, and lime wedges on the side.

Hooray for Soup Season! What are some of your cozy

Hooray for Soup Season! What are some of your cozy favorites?

🍜—> all recipes can be found on my blog! Cheers.

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