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Summer Peach Tomato Salad Sandwich with Bacon

July 22, 2022 By Jessica Leave a Comment

Take your peach tomato salad up a notch by stuffing it into a baguette with bacon, feta, balsamic drizzle, basil, peppers and pistachios!

Peach Tomato Salad

This combination seriously tastes like summer between two glorious slices of toasty bread. Sweet, savory, salty, spicy and incredibly satisfying! Are you a sandwich-fanatic like me? Make sure to check out my Cobb Salad Grilled Chicken Sandwich, my take on the viral TikTok Grinder Salad with Corned Beef Hoagie, and this Italian BLT with Sun-dried Tomato Mayo!

WATCH ME MAKE THIS ON THE GRAM!

Peach Tomato Salad

INGREDIENTS YOU’LL NEED FOR THIS RECIPE:

This is pretty simple, yet jam-packed with all the flavorful summer vibes! Quite honestly, this is really just an overly extravagant capers salad… you’re gonna love it!

FOR THE SHERRY MAYO-RICOTTA SPREAD:

  • Ricotta
  • Mayonnaise
  • Honey
  • Sherry Vinegar
  • Shallot
  • Salt

FOR THE SANDWICH:

  • Baguette 
  • Peach
  • Tomato
  • Bacon
  • Basil
  • Calabrian Chili Peppers
  • Feta
  • Crushed Pistachios 
  • Aged Balsamic Vinegar

I already had all these items on hand, so that’s what I included. You can certainly add arugula and fresh cherries to this combo… or swap the feta and sherry mayo-ricotta spread with burrata. Yummy! Oregano would taste nicely here as well! Fresh or dried! Per the usual, feel free to get creative! If you land on a combo you absolutely love, let me know in the comments! 🙂

Peach Tomato Salad

WHAT ARE THE BEST TOMATOES FOR PEACH TOMATO SALAD?

My personal favorite is utilizing our local heirloom tomatoes from the farmer’s market. There’s nothing that beats a southern-grown tomato. I can’t put my finger on the reasoning for this, they’re just different. If you live in the Carolinas, ya’ll know what I’m talking about! Other varieties that you can substitute include Campari, Roma, or even Cherry Tomatoes. 

WHEN IS PEACH SEASON?

Here in the Carolinas, peach season starts in early June and goes through September. I think the peaches taste best in July. They smell fragrant, firm yet soft to the touch, and are incredibly juicy. 

CAN YOU SERVE THIS SALAD ON IT’S OWN?

Of course! Sometimes I mix all the sandwich ingredients (except for the baguette, feta and pistachios) in a large bowl and mix it together with a homemade vinaigrette (olive oil, sherry vinegar, honey, shallots, garlic, herbs, salt + pepper). If you have a lemon on hand, add a little of the zest to the dressing as well! Then I pour everything onto a serving platter, arrange a few pieces of burrata around the plate and sprinkle with fresh herbs and crushed pistachios. Voila, this platter doubles as a beautiful (and tasty) centerpiece for the table as well! 

OTHER RECIPES YOU MIGHT ENJOY:

Air Fryer Roasted Cherry Tomatoes with Shallots

Strawberry Spinach Salad Recipe with Apples

Rustic Toast with Crème Fraîche and Heirloom Tomatoes

Sweet and Spicy Balsamic Blistered Tomatoes with Burrata

Unbelievably Refreshing Strawberry Mango Pico de Gallo

Grilled Peach Salad with Aged Balsamic Vinegar

CHECK OUT MORE RECIPES BY CLICKING HERE!

Peach Tomato Salad

Summer Peach Tomato Salad Sandwich with Bacon
 
Print
Prep time
10 mins
Total time
10 mins
 
Take your peach tomato salad up a notch by stuffing it into a baguette with bacon, feta, balsamic drizzle, basil, peppers and pistachios!
Serves: 2
Ingredients
FOR THE SHERRY MAYO-RICOTTA:
  • 2 tbsp. Ricotta
  • 2 tbsp. Mayonnaise
  • 1 tbsp. Sherry Vinegar
  • ½ Shallot, minced
  • 1 tsp. Honey
  • Salt, to taste
FOR THE SANDWICH:
  • ½ French Baguette
  • 1 Peach, sliced
  • 1 Tomato, sliced
  • 5 Bacon Strips, twirled & cooked
  • 1 oz. Crumbled Feta
  • 2 tbsp. Crushed Pistachios
  • ¼ cup Fresh Basil
  • 3 - 4 Whole Calabrian Chili Peppers, sliced
  • Aged Balsamic Vinegar, garnish
Instructions
  1. Mix together all of the ingredients for the Sherry Mayo-Ricotta in a small bowl and set aside.
  2. Cut the baguette in half and toast until lightly browned.
  3. Slather each inner-side of the baguette with Sherry Mayo-Ricotta. Add the slice peaches, sliced tomato, bacon curls, and feta to one side. Then add the crushed pistachios, basil and Calabrian chili peppers to the other side. Drizzle both halves with aged balsamic vinegar.
  4. Fold together, cut in half, and enjoy immediately!
3.5.3251
 

NOTES ON THIS RECIPE:

  • Sherry Vinegar is tangy, acidic and adds an absolutely crave-worthy flavor to this recipe. Sherry cooking wine is much sweeter than the vinegar, so I do not recommend substituting it here. If you can’t find sherry vinegar at your local market, you can purchase my favorite one on Amazon.
  • I personally love pistachios with this, as they add crunch and taste fantastic among the other ingredients. Other nuts and seeds I like include toasted pumpkin seeds or toasted pine-nuts.
  • Toasted Baguette tastes great here, but if you prefer yours non-toasted, go for it! You can also use French bread, ciabatta or whatever bread you enjoy most.

Peach Tomato Salad


PIN THIS FOR LATER:


Peach Tomato Salad

 

 

Filed Under: Beef & Pork, Main Dishes

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

Jess Bentley | Recipe Gal
Weekend brunch with friends is one of my favorite Weekend brunch with friends is one of my favorite things to host. Serve these Caprese Egg Muffins with a side salad, some crusty bread, and don’t forget the bubbles!🥂
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BLOG —> https://sliceofjess.com/caprese-egg-muffin-cups/
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INGREDIENTS:
2 tbsp. Olive Oil
3 cups Baby Spinach
1 cup Cherry Tomatoes, chopped
3 tbsp. Fresh Basil
½ tsp. Salt
½ tsp. Pepper
½ tsp. Garlic Powder
10 Eggs, beaten
36 Fresh Mozzarella Pearls
Aged Balsamic Vinegar, to glaze
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DIRECTIONS:
1. Preheat oven to 350º and prepare 1 12-cup muffin tin with non-stick cooking spray.
2. In a medium skillet, heat the olive oil over medium heat. Saute the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
3. Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
4. Bake 18 – 23 minutes, until eggs are set.
5. Serve with balsamic glaze. Refrigerate leftovers up to 3 days.
Are you a crispy chicken fan? Go ahead and try the Are you a crispy chicken fan? Go ahead and try them in “hot dog” form! I used @smfchicken chunks, along with sweet & spicy coleslaw, kimchi, fresh herbs, jalapeños, mustard and sriracha on toasty buns. Oh emm gee, turned out fabulous!
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BLOG —> https://sliceofjess.com/crispy-chicken-korean-bird-dogs/
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FOR THE BASE:
24 Springer Mountain Farms Chicken Chunks
8 Top Sliced Hot Dog Buns
8 oz. Kimchi
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SWEET & TANGY SLAW:
3 tbsp. Brown Sugar
1 tbsp. Grated Ginger
⅓ cup Rice Vinegar
2 tbsp. Chili Garlic Sauce
2 tbsp. Dijon Mustard
3 tsp. Sesame Oil
½ tsp. Salt + Pepper
8 oz. Cabbage, thinly shredded
½ Red Onion, thinly sliced
2 tbsp. White Sesame Seeds
.
SUGGESTED TOPPINGS:
1 Jalapeño, sliced
Yellow Mustard, as needed
Sriracha, as needed
⅓ cup Chives, sliced
⅓ cup Cilantro, chopped
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DIRECTIONS:
1. Bake or air fry the chicken chunks according to packaged directions.
2. While the chicken chunks bake, cut all of the veggies and toppings.
3. Whisk together the brown sugar, ginger, rice vinegar, chili garlic sauce, dijon, and sesame oil in a large bowl. Season with salt and pepper. Next, add the cabbage, red onion, and sesame seeds. Mix to combine.
4. To assemble, add three chicken chunks to each hot dog bun. Then top with coleslaw, kimchi, and desired suggested toppings. Enjoy immediately.
#mysmfchicken #smfpartner
This Mexican Street Corn Salad is perfect for spri This Mexican Street Corn Salad is perfect for spring gatherings, and tastes fantastic with tortilla chips as an app, on toast for breakfast, or in a sandwich for picnics!
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BLOG —> https://sliceofjess.com/how-to-make-mexican-street-corn-egg-salad/
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INGREDIENTS:
8 Hard-Boiled Eggs, peeled and coarsely chopped
¼ cup Greek Yogurt
3 tbsp. Mayonnaise
3 tbsp. Lime Juice
1 tsp. Tex-Mex Seasoning
½ tsp. Salt
¼ tsp. Pepper
1 cup Corn Kernels (thawed or lightly cooked)
1 Jalapeño Pepper, seeded and minced
½ cup diced Red Pepper
Green Onions, thinly sliced
¼ cup chopped Cilantro, divided
½ cup Queso Blanco
1 bag Tortilla Chips
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DIRECTIONS:
1. Combine eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning, salt and pepper.
2. Stir in corn kernels, jalapeño, red pepper, green onions and 2 tbsp cilantro. Transfer to serving bowl.
3. Sprinkle queso blanco and remaining cilantro over dip; serve with tortilla chips
With spring right around the corner (ahem, tomorro With spring right around the corner (ahem, tomorrow!), we’re celebrating with these colorful poke bowls. Made in partnership with @pickerfresh, get ready to enjoy savory, sweet, pickled, and spicy all in one place!
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BLOG —> https://sliceofjess.com/ginger-chicken-poke-bowl-recipe/
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GINGER CHICKEN:
½ cup Liquid Aminos
1 tbsp. White Miso
2 tsp. Sesame Oil
2 tbsp. Rice Vinegar
2 Garlic Cloves, minced
1 tbsp. Grated Ginger
2 tbsp. Brown Sugar
1 lb. Chicken Breast, cut into chunks
.
TRADITIONAL SUSHI RICE:
2 cups Short Grain Rice
2 cups Water
2 tbsp. Rice Vinegar
1 tsp. Sugar
1 tsp. Salt
.
FOR THE BOWLS:
½ English Cucumber, sliced thin
1 cup Pineapple Chunks, drained
½ cup Kimchi, or as needed
½ cup PickerFresh Pickled Veggie Slaw
4 Green Onions, sliced
1 fresh Jalapeño, sliced
4 tsp. Sesame Seeds, for garnish
8 Lime Wedges, for garnish
1 cup Fresh Cilantro, for garnish
.
SPICY DRESSING:
½ cup Mayo
2 tbsp. Sriracha
3 tbsp. Fresh Lime Juice
.
DIRECTIONS:
1. Prepare all the ingredients for the marinade and cut the chicken into chunks. Remove a ½ cup of the marinade to use after baking and set aside.
2. Simmer the marinade over medium heat for 5 minutes, or until thickened. Making sure to whisk every minute. Pour over the chicken and allow the chunks to marinate for 10 – 15 minutes.
3. Preheat the oven to 375F.
4. While marinating, cook the rice according to package directions, adding the rice vinegar with the water. Once cooked, fluff and mix-in the sugar and salt. Set aside with the lid on to keep warm.
5. Spread the marinated chicken onto a sheet pan and bake for 20 minutes, or until internal temperature is 165F. Once cooked, mix together with reserved marinade and set aside for plating.
6. While the chicken bakes, prepare all of the toppings and whisk together the ingredients for the spicy mayo.
7. To assemble the bowls, place the rice on the bottom. Then top each bowl with chicken, suggested toppings, and a drizzle of spicy mayo. Enjoy immediately.
.
#pickerfreshpartner #sponsored
There’s absolutely no better way to revamp lefto There’s absolutely no better way to revamp leftover mashed potatoes. I’ve partnered with
@vitaliteusa to make these crispy patties dairy-free, but you’d absolutely never know it. Melty,
savory, and absolutely delish. Perfect for Saint Patrick’s Day. (#sponsored)
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BLOG —> https://sliceofjess.com/super-crispy-mashed-potato-pancakes/
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INGREDIENTS:
1 tbsp butter
1/2 sweet onion, sliced thin
3 cups leftover dairy-free mashed potatoes
7 oz. Vitalite Plant-Based Cheddar Style Shreds
1 egg
1/2 cup flour
4 tbsp chives
1/2 cup seasoned panko breadcrumbs
Peanut oil, to sauté
Dairy-free sour cream, to serve
.
DIRECTIONS:
1. Sauté the onion slices in butter until golden brown. Set aside.
2. Mix together the leftover mashed potatoes, Vitalite Plant-Based Cheddar Style Shreds,
egg, 3 tbsp. chives, and flour in a large bowl until well combined.
3. Form the mashed potato mixture into patties and then coat each side with panko bread
crumbs.
4. Heat a large skillet with peanut oil. Sear each patty until browned and crispy on each side, making sure to flip halfway through.
5. Serve with dairy-free sour cream and remaining chives (or your favorite dipping sauce).
Enjoy immediately.
Happy Pi Day! Today we’re celebrating with this Happy Pi Day! Today we’re celebrating with this Sante Fe Flatbread Pizza. Made with @smfchicken crispy chicken chunks, this recipe is hearty, savory, easy to make, and tastes phenomenal. Oh hey, and it’s kid approved!
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BLOG —> https://sliceofjess.com/santa-fe-flatbread-pizza-recipe/
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FOR THE FLATBREADS:
4 Medium-Sized Flatbreads
8 oz. Enchilada Sauce
16 oz. Monterey Jack Cheese, shredded
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FOR THE TOPPINGS:
15 oz. Black Beans, drained
½ Red Bell Pepper, chopped
¼ Red Onion, sliced
6 - 8 Springer Mountain Farms Chicken Chunks, chopped
2.25 oz. can Black Olives
1 Jalapeno Pepper, chopped
.
TO GARNISH:
½ cup Chopped Cilantro
Lime wedges, as needed
½ cup Sour Cream
.
DIRECTIONS:
1. Cook the chicken chunks according to packaged directions, chop and set aside.
2. Place flatbread crusts on a greased baking sheet. Spread each one with enchilada sauce and half of the shredded cheese.
3. Divide all the toppings amoung the flatbreads and sprinkle with remaining cheese.
4. Bake at 425F until the crust is crispy and the cheese has melted, about 12 - 15 minutes. Slice the flatbreads and serve immediately with cilantro, lime wedges, and sour cream for garnish.
#smfpartner
It’s rainy, it’s still cold… and I’m total It’s rainy, it’s still cold… and I’m totally craving @chefgregcolliertn’s Hobo Stew. He was so kind to come over to my house and make it with me, goofy video of us together within my blog post. Such a comforting recipe, and easy to make. Don’t forget the cheese toast!
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BLOG —> https://sliceofjess.com/meet-your-local-greg-colliers-hobo-stew/
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FOR THE SOUP
64 ounces of Tomato Juice
1.5 pounds Yukon Gold Potatoes
Tabasco sauce, as needed
1.5 pounds Ground Beef
2 Eggs
Worcestershire sauce, as needed
2 - 3 tbsp. of your favorite spice blend for Meatballs
Salt + Pepper
Fresh Parsley, chopped
.
FOR THE CHEESY TOASTS
1 medium size Baguette, sliced
4 - 6 ounces Mahón Cheese (or another salty variety), shredded
Fresh Parsley, chopped
.
DIRECTIONS:
1. Slowly bring tomato juice to a slow simmer in a large stock pot over medium heat. If preferred, add a few dashes of tabasco.
2. While you are waiting for the tomato juice to simmer, cut potatoes into small bite-sized pieces. Add them to the pot and continue to simmer while you make the meatballs.
3. To make the meatballs, mix together the ground beef, 3 – 4 tbsp. chopped Parsley, eggs, preferred seasonings, salt + pepper, and a dash of Worcestershire sauce. Test your meat seasoning by pan frying a tiny dab of the spiced meatball mixture before forming the meatballs. Once cooked, eat it and adjust the seasonings as you feel necessary.
4. Once the meatballs have been formed, add them to the simmering tomato juice and potato mixture. Add about 2 tbsp. Worcestershire sauce and an optional 1 tbsp. of Tabasco to the pot as well. Allow all ingredients to simmer for at least 15 minutes, or until the meat is cooked all the way through and the potatoes are tender.
5. While you are waiting for the Hobo Stew to cook, make the cheesy toast. Simply cut a baguette into smaller rounds and place them flat on a non-stick cookie sheet. Sprinkle with desired amount of cheese and pop them under the broiler for 3 – 4 minutes, or until melted and slightly browned around the edges. Sprinkle with fresh parsley and serve with Hobo Stew.
I have the sweetest neighbor who lives across the I have the sweetest neighbor who lives across the street. I make her meals quite often. Since she’s practicing Lent, I teamed up with @chickenoftheseaofficial and @dukes_mayonnaise to make her these fabulous tuna meatballs (#sponsored). They’re served with pillowy Tzatziki and a squeeze of fresh lemon. She loved them!
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BLOG —> https://sliceofjess.com/tuna-meatballs-with-tzatziki-and-fresh-lemon/
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FOR THE TUNA MEATBALLS:
1 tbsp. Olive Oil
½ Onion, diced
2 Garlic Cloves, minced
3 5-oz cans of Chicken of the Sea Tuna in Water, drained
2 tbsp. Duke’s Mayonnaise
½ cup Seasoned Panko Breadcrumbs
¼ cup Grated Parmesan
2 tbsp. Chopped Fresh Parsley
1 tbsp. Dried Oregano
1 tbsp. Lemon Juice
2 Eggs
Salt + Pepper, to taste
.
FOR SERVING:
Tzatziki
Lemon Slices
Toasted Naan, optional
.
DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Sauté the onion until softened, about 3 minutes. Then add garlic and continue to sauté until fragrant, about 1 more minute. Set aside to cool.
2. Preheat oven to 400F.
3. Open and drain the cans of tuna and then transfer the tuna to a large mixing bowl. Next, add the mayonnaise, breadcrumbs, parmesan, parsley, oregano, reserved sautéed onions, lemon juice, and eggs. Mix until well combined.
4. Form the mixture into approximately 15 meatballs and place them on a lined baking sheet.
5. Bake at 400F for 20 - 25 minutes, or until golden.
6. Enjoy immediately over a swirl of tzatziki, serve with fresh lemon slices and an optional slice of toasted naan bread.
This bowl of creamy, tangy, and straight up awesom This bowl of creamy, tangy, and straight up awesomeness is a great way to mix up the traditional red sauce and meatballs. Take your weekly pasta night to the next level by adding crispy pork, mushrooms, herbs, and jammy eggs hatched right here in NC. Working with @nceggspert has been a blast, and I can’t wait to share all our recipes with you (#sponsored). More coming soon.
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BLOG —> https://sliceofjess.com/chili-garlic-spicy-pasta-recipe/
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STAPLES:
6 Soft Boiled Eggs
2 tbsp. Butter
12 oz. Mushrooms, sliced
1 lb. Ground Pork
1 lb. Fettuccini Noodles
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FOR THE SAUCE:
1 tbsp. Butter
2 cloves Garlic, minced
4 tbsp. Chili Garlic Sauce
¾ cup Half and Half
½ cup Grated Parmesan
Salt + Black Pepper, to taste
.
GARNISHES FOR SERVING:
Green Onions
Cilantro
Parmesan
Kimchi
Sesame Seeds
.
DIRECTIONS:
1. Boil eggs to desired yolk preference. For soft-boiled they will take 6 - 7 minutes.
2. Add 2 tablespoon of butter to a large skillet, melt, and add mushrooms. Sauté until golden, about 8 minutes. Remove from skillet and place them in a bowl; set aside.
3. In the same skillet, break apart and brown the ground pork until crispy. This will take about 15 minutes.
4. Fill a large stockpot with water and bring to a boil. Salt the water and then cook the fettuccini according to packaged directions. Make sure to reserve 1 cup of starchy pasta water.
5. While the pasta cooks, make the sauce. In a large skillet add the butter and sauté the garlic and chili garlic sauce for 1 - 2 minutes. Next add the half and half, reserved pasta water, and bring to a simmer. Turn the heat off and then add the grated parmesan. Stir and allow a few minutes to thicken. Taste, and add salt + pepper to your own preference.
6. Drain the noodles and return to the pot. Pour the sauce over the noodles and toss to combine. Mix together with sautéed mushrooms.
7. When plating, add the sauced pasta to a large bowl, then add a jammy egg (cut in half), crispy pork, and desired amounts of suggested garnishes. Enjoy!
👋🏼: Hello, welcome to a slice of my kitchen 👋🏼: Hello, welcome to a slice of my kitchen and daily shenanigans! I don’t show my face much… so I wanted to take a moment and introduce myself. I’m Jess (virtual hug), the gal behind the camera. It’s so nice to have you here; thank you for following along my adventures! I was born and raised in California and moved to North Carolina in 2012. I absolutely love being in the kitchen (can you tell?), and I hope that my recipes inspire you to cook with local, seasonal produce and eat a more colorful plate.
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🤪 Fun Facts: I’m a Leo, so obviously I am super social and outgoing… seriously, I’ll make friends with just about anyone. #socialbutterfly Unless you chew with your mouth open, that’s one of my few pet peeves (it’s the sound! I cringe). I’m pretty clumsy and almost cut my finger off, needing 6 stitches, while trying to pry open a frozen English muffin with a dull steak knife (true story). Then I sprained my ankle pretty badly while walking down the stairs about a week later. Fun times. Last year I fell face first on the sidewalk and ended up looking like Lloyd Christmas until I could get my front tooth fixed. Eeeek. I was named after a fictional duck in my older brother’s favorite childhood book (thanks @chuckbsmith 🦆) and I like to go running when I have free time… which seems to be far and in-between these days. Hope to get back to it soon. I was an accountant for 10 years before becoming a full-time blogger, so I guess you can say that I’m pretty fond of my excel spreadsheets and I own a Swingline stapler like Milton from Office Space. White daisy’s are my favorite flower (they’re so happy looking) and I can recite just about every episode of Friends by memory. Microwave nachos are my serious weakness and those who know me personally can vouch that they can always count on a Slim Jim in my purse for when they’re hungry (#sorrynotsorry). I’m terrible at dressing myself and actually matching… but I do love me some leopard print, hippy earrings, hairy shoes and purses.
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Favorite Quotes: 
❤️: It’s never too late to be who you might have been.
🧡: Be true to your own taste, because something you really love is never out of style.
I have a serious weakness for anything with buffal I have a serious weakness for anything with buffalo sauce. These stuffed sweet potatoes made in partnership with @smfchicken are crazy-delicious, and will satisfy the masses. Give ‘em a shot for dinner this week!
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BLOG —> https://sliceofjess.com/shredded-buffalo-chicken-stuffed-sweet-potatoes/
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FOR THE STUFFED SWEET POTATOES:
1.5 lb. Springer Mountain Farms Chicken Breasts
1 cup Frank’s Hot Sauce
¼ cup Salted Butter, melted
1 tsp. Garlic Powder
½ tsp. Cayenne
¼ cup Water
3 Sweet Potatoes, baked
.
FOR GARNISH:
Ranch Dressing
Chopped Chives
Blue Cheese Crumbles
Fresh Cilantro
.
DIRECTIONS:
1. Add the Franks Hot Sauce to the bottom of the pressure cooker, along with the melted butter, garlic powder and cayenne.
2. Whisk ingredients together until combined and then add the chicken breast. Toss to coat. Then add the water and pressure cook for 10 minutes.
3. Once finished, switch from “sealing” to “venting” and allow the pressure cooker to release the steam for roughly 5 minutes.
4. Remove the chicken breasts and shred them. Add the chicken back to the pressure cooker and mix together with the remaining sauce.
5. To serve, cut the baked sweet potatoes in half. Stuff the middle with the shredded chicken and top with suggested garnishes. Enjoy immediately.
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#mysmfchicken #sponsored
These Asian Lettuce Wraps are packed with Sticky G These Asian Lettuce Wraps are packed with Sticky Glaze Chicken Meatballs, @pickerfresh Pickled Veggie Slaw (a crunchy mix of pickles, carrot, red pepper, celery, and onion), crispy cabbage, fresh herbs and sesame seeds (#ad). Trust me, you gotta try them!
.
FOR THE MEATBALLS:
1 lb. Ground Chicken
¼ cup Panko Breadcrumbs
1 Egg
1 tbsp. Dried Minced Onion
1 tsp. Grated Ginger
1 Garlic Clove, minced
3 tbsp. Chopped Cilantro
1 tsp. Worcestershire Sauce
2 tsp. Sesame Oil
1 tbsp. Liquid Aminos
.
FOR THE GLAZE:
1 tbsp. Liquid Aminos
1 tbsp. Sriracha
1 tbsp. Rice Vinegar
1 Garlic Clove, minced
2 tbsp. Honey
1 tsp. Sesame Oil
.
FOR ASSEMBLY:
Green Leaf Lettuce, as needed
½ cup Red Cabbage, sliced thin
½ cup Pickerfresh Pickled Veggie Slaw
Green Onions, as needed
Cilantro, as needed
1 tbsp. White Sesame Seeds
.
DIRECTIONS:
1. Gently mix together all of the ingredients for the meatballs in a large bowl. Form into 24 meatballs and place them on a baking sheet.
2. Preheat the oven to 425F and bake for 20 minutes or until golden with an internal temperature of 165F.
3. While the meatballs are baking, whisk together everything for the glaze and set aside.
4. Once the meatballs are done cooking toss the together with the glaze.
5. Serve on top of lettuce leaves and garnish with the cabbage, veggie slaw, green onions, cilantro, and sesame seeds. Enjoy immediately.
Chicken Bacon Ranch Biscuit Bombs. We always have Chicken Bacon Ranch Biscuit Bombs. We always have a bag of @smfchicken Chicken Chunks in our freezer, and I’m smitten with the crunch inside the pillowy exterior. Give ‘em a shot, you’ll be hooked too.
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BLOG —> https://sliceofjess.com/chicken-bacon-ranch-biscuit-bombs/
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INGREDIENTS:
• 12 SMF Chicken Chunks, cooked and chopped
• 12 Bacon Slices, cooked and chopped
• Cooking Spray, for greasing the muffin tin
• 12 Refrigerated Biscuits
• ½ cup Ranch Dressing
• 8 oz Monterey Jack, shredded
• 2 tbsp. Freshly Chopped Parsley
.
DIRECTIONS:
1. Cook the chicken and bacon according to packaged directions. About 20 minutes.
2. Spray a 12-count muffin cup with cooking spray. Separate each biscuit in half, horizontally. Place one half in each muffin cup and set the other half aside on a plate.
3. Mix together the chopped chicken, bacon, and ranch in a large bowl. Add a spoonful or two of the mixture to each biscuit half in the muffin tin. Sprinkle each one evenly with shredded cheese and then top with the reserved biscuit half. Make sure to press down the sides to ensure they semi-seal.
4. Bake at 350F for 15 - 20 minutes. Allow to slightly cool, remove each one from the muffin tin and set on a platter for serving. Sprinkle with fresh parmesan and enjoy!
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#mysmfchicken #sponsored
With Valentine’s Day just around the corner, @un With Valentine’s Day just around the corner, @unknowncraftgingerale and I teamed up to bring you a fun twist on the classic Floradora cocktail. Named after the  early 1900’s pink-fashioned sextette, Floradora Girls, this elixir is just as pretty as they were. Make sure to head on over to @harristeeter to grab The Unknown Craft Ginger Ale Cranberry!
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BLOG —> https://sliceofjess.com/unknowns-cranberry-spiked-floradora-cocktail/
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INGREDIENTS:
• 4 oz. Gin
• 1 oz. Chambord Liquor
• 1 oz. Lime Juice
• 6 oz. Unknown Craft Cranberry Ginger Ale
• 2 Lime Wedge
• 4 Cranberries
• 2 Raspberries
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DIRECTIONS:
1. Divide the gin, Chambord, and lime juice among two glasses filled with ice. Top each with Unknown’s Craft Cranberry Ginger Ale.
2. Place one lime on a skewer, followed by two cranberries, and a raspberry. Repeat for the second skewer.
4. Garnish and enjoy!
We’re obsessed with this Jalapeño Apple Colesla We’re obsessed with this Jalapeño Apple Coleslaw! Serve it up as part of your taco bar and watch everyone swoon. @pazazzapple by @honeybearbrands are the perfect sweet ‘n crunchy addition (#ad), plus they’re rich in fiber and antioxidants - which is a win-win! Pick up a few the next time you shop at @wegmans! #pazazzapple
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BLOG —> https://sliceofjess.com/why-you-should-add-apple-in-coleslaw/
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INGREDIENTS:
• 1 Pazazz Apple, thinly sliced
• 1 Jalapeno, chopped
• 1 Red Bell Pepper, sliced thin
• ½ White Onion, sliced thin
• ⅓ cup Chopped Cilantro
• 2 cups Shredded Green Cabbage
• ¼ cup Mayonnaise
• ⅓ cup Greek Yogurt
• 1 tbsp. Apple Cider Vinegar
• ¼ tsp. Sugar
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DIRECTIONS:
2. Prep all the fruits and vegetables, then place them in a large serving bowl.
2. Whisk together the mayonnaise, Greek yogurt, apple cider vinegar and sugar. Pour over and toss to combine.
3. Enjoy immediately. You can also keep this in the refrigerator, covered, for up to a day in advance.
If you need a sweet ‘n spicy sauce to coat your If you need a sweet ‘n spicy sauce to coat your wings, marinade grilled meats, or simply a dip for chips… South African Braai is where it’s at! (Recipe for these chickpea meatballs coming soon!)
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BLOG —> https://sliceofjess.com/super-flavorful-braai-sauce-african-bbq-sauce/
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INGREDIENTS:
• 2 tbsp. Vegetable Oil
• ¼ cup Yellow Onion, sliced
• 5 Garlic Cloves, minced
• 4 Habanero Peppers
• 15 oz. Tomato Sauce
• 2 tbsp. Worcestershire
• ½ cup Apple Cider Vinegar
• ½ cup Brown Sugar
• Salt + White Pepper, to taste
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DIRECTIONS:
1. Add all ingredients to a large sauce pan. Bring to a simmer, cover, and allow to cook for 10 minutes.
2. Carefully transfer everything to a blender, and blend on low for 2 - 3 minutes. Once to your desired consistency, pour into sealable containers and refrigerate until needed.
Yup… I said it and I mean it. This here is spoon Yup… I said it and I mean it. This here is spoon-worthy amazing, my friends. Save to serve it up on game day!
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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.
Here’s an easy and delicious weeknight dinner id Here’s an easy and delicious weeknight dinner idea - Air Fryer Chicken Suya! Made with @smfchicken thighs (#mySMFchicken), this recipe is savory, a little spicy, and pairs perfectly over Jollof rice with a side of African Pepper Sauce.
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BLOG —> https://sliceofjess.com/air-fryer-chicken-suya/
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FOR THE MARINADE:
• 1 tbsp. Garlic Powder
• 1 tbsp. Dried Minced Onion
• ½ tbsp. Smoked Paprika
• ½ tsp. White Pepper
• 1 tbsp. Cayenne
• ½ tbsp. Chicken Bouillon
• ¼ cup Creamy Peanut Butter
• ½ tsp. Salt
• 2 tbsp. Peanut Oil
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FOR THE CHICKEN SUYA:
• 8 - 10 Wooden Skewers, soaked in water
• 1.5 lbs. Chicken Thighs
• Italian Parsley, for garnish
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DIRECTIONS:
1. Whisk together all of the ingredients for the marinade and set aside.
2. Prepare the chicken but cutting the thighs into smaller bite-sized pieces and trimming any excess fat. Once complete, fold the chicken into the marinade.
3. Marinate for at least 30 minutes, or up to overnight.
4. Slide chicken onto skewers, packing them tightly together. Preheat the air fryer to 400F. Divide the skewers evenly among both racks (about 4 - 5 skewers each) and cook for 16 minutes, making sure to rotate the racks halfway through.
5. The chicken will be done once the internal temperature has reached 165F. Enjoy immediately with your favorite sides and hot sauce.
Whether it be snacks, lunch, or dinner… this Chi Whether it be snacks, lunch, or dinner… this Chicken Parmesan French Bread Pizza is where it’s at! Super crispy chunks from @smfchicken are cozied together in a blanket of three cheeses, herbs, and dunked in warm marinara (#ad). Simple ingredients, big on flavor!
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BLOG —> https://sliceofjess.com/chicken-parmesan-french-bread-pizzas/
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INGREDIENTS:
• 10 Springer Mountain Farms Chicken Breast Chunks
• ½ Loaf Ciabatta Bread
• 2 tbsp. Olive Oil
• 2 Garlic Cloves
• ½ cup Pizza Sauce
• 4 oz. Fresh Mozzarella, sliced
• 4 slices Provolone, sliced
• 2 tbsp. Grated Parmesan
• 6 Cherry Tomatoes, sliced
• 4 Basil Leaves, chopped
• Italian Parsley, chopped
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DIRECTIONS:
1. Cook the Chicken Chunks according to the packaged directions. You can cook them in the oven or air fryer. Once cooked, slice into smaller bite-sized pieces.
2. Cut the ciabatta in half, lengthwise, and brush the inner part with olive oil. Place on a baking sheet and toast in a 450F preheated oven for about 5 minutes (or until crusty on top). Once toasted, remove and rub the crusted bread with a garlic clove.
3. Turn the oven down to 425F. Top each ciabatta half with pizza sauce, cooked chicken chunks, fresh mozzarella, provolone, parmesan and tomatoes. Bake for 10 minutes, or until cheese is melted.
4. Serve with additional pizza sauce, if desired, and sprinkle with fresh herbs.
Totally smitten with my own take on Jollof Rice. W Totally smitten with my own take on Jollof Rice. We had it with Chicken Suya (recipe coming soon) and African Pepper Sauce. My-oh-my, I’ll be making this on repeat!
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BLOG —> https://sliceofjess.com/savory-and-spicy-nigerian-jollof-rice/
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INGREDIENTS:
• 3 tbsp. Vegetable Oil
• 1 Yellow Onion, thinly sliced
• 1 Habanero Pepper, minced
• 4 Garlic Cloves, minced
• 1 Red Bell Pepper, chopped
• 1 tbsp. Dried Thyme
• 1 tsp. Ground Ginger
• 1 tsp. Turmeric
• 1 tbsp. Paprika
• 2 tsp. Chicken Bouillon
• 15 oz. Tomato Sauce
• 4 cup Chicken Broth
• 2 Bay leaves
• 3 cups Long Grain Rice
• 1 cup Frozen Peas
• Italian Parsley, for garnish
• Salt + Pepper, to taste
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DIRECTIONS:
1. Sauté the onion, habanero, garlic, and red bell pepper in a large stockpot over medium-high heat. About 5 minutes.
2. Sprinkle in the thyme, ground ginger, turmeric, paprika and chicken bouillon. Mix together to combine and then add the tomato sauce, broth, bay leaves, and rice. Simmer, covered, for 20 - 30 minutes, or until water is absorbed and rice is tender.
3. Mix-in the peas and cover for 5 minutes. Sprinkle with parsley, taste, and add salt / pepper if desired.
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