Jessica's Joyful Kitchen

  Prep Time: 20 minutes Cook Time: 35–40 minutes Total Time: 1 hour Servings: 8 Category: Main Dish Notes After Making Add Ingredients Filling 1 pound ground beef or 1 pound cooked shredded chicken ½ onion, chopped 3 cloves garlic, minced 1 (4-ounce) can diced green chiles 1 (10-ounce) can green enchilada sauce ½ teaspoon salt 1½ teaspoons ground cumin 1½ teaspoons chili powder 2 cups shredded cheddar, Monterey Jack, or Mexican cheese blend, divided Cornbread Topping 1 cup all-purpose flour (120 g) 1 cup yellow cornmeal (156 g) 2 tablespoons granulated sugar (25 g) 1 teaspoon salt 1 tablespoon baking powder ¼ teaspoon baking soda 1 large egg ¼ cup sour cream or Greek yogurt  ¼ cup neutral oil or melted butter 1 cup buttermilk or milk (did 1/2 of each) Optional Toppings Sour cream Diced avocado or guacamole Chopped cilantro Green onions Instructions Prepare the Filling Preheat the oven to 375°F. Lightly ...

16 oz bag of coleslaw mix  ½ cup mayonnaise  2 Tablespoons cider vinegar  2 Tablespoons sugar  2 Tablespoons Dijon mustard  1/2 teaspoon celery seed, optional  Place coleslaw in a large bowl. In a separate small bowl, whisk mayonnaise, vinegar, sugar, and mustard, celery seed (if using). Pour dressing over slaw and stir until combined. Serve after 30 minutes for a crunchier slaw or refrigerate for 2-3 hours for a more tender version. 

Prep Time: 15 minutes Cook Time: 45–60 minutes Total Time: 1 hour 15 minutes Servings: 12 Category: Side Dish ⸻ Notes After Making Make 1/2 the recipe  ⸻ Ingredients 2 (28-ounce) cans Bush’s Original Baked Beans, drained 6 slices bacon ½ onion, chopped ¼ teaspoon salt ¼ teaspoon black pepper ½ cup Sweet Baby Ray’s Barbecue Sauce Optional: 1 squirt yellow mustard Optional: ¼ teaspoon garlic powder Optional: ½ teaspoon chili powder 1-2 Tablespoons brown sugar, if needed ⸻ Instructions Preheat oven to 300°F. Place the drained baked beans into an 8×8-inch baking dish. Cook the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate, reserving the bacon grease in the skillet. Once cooled, crumble the bacon over the beans. Add the chopped onion to the reserved bacon grease. Season with the salt and black pepper and cook until softened and lightly golden, about 5–7 minutes. Add the cooked onions to the baking dish along with the barbec...

  2 lbs frozen boneless skinless chicken breasts or tenderloins 1 jar (24 ounces) red salsa 1 can (14 ounces)  refried beans 1 can (4 ounces) green chilies  Kosher salt, as desired 3 Tbsp Penzey’s taco seasoning or 1 store pkt 1/4 bag  tortilla chips, divided 1 bag  Mexican cheese blend, divided Optional toppings: • guacamole: 1 avocado, (eye ball) 1/4 tsp each cumin, coriander, garlic powder, 1/8 tsp salt & 2 Tbsp lime juice • sour cream Place frozen chicken and salsa in the pot. Close lid and  cook 8 mins high pressure. Make sure the pressure release valve is in the seal position. When cooking is complete, quick release pressure. Roughly shred the chicken in the pot. Add the refried beans, chilies, salt, and taco seasoning and stir well to incorporate. (Can let mixture stay on warm at this point until ready to eat meal if made ahead.) Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat wi...

  Ingredients 1.5  pounds  new  potatoes   diced 1.5 pound   bacon   cooked and crumbled (optional) ⅓   red onion   diced 2 hard boiled eggs   roughly chopped ½   cup   mayonnaise 1 tablespoon  yellow  mustard 1 tablespoon   sweet pickle relish 1/2 teaspoon   salt 1/4 teaspoon   pepper 1/8 teaspoon smoked paprika  Instructions Bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool. In a large mixing bowl, add in cooled potatoes with bacon (optional), onion, and eggs. In a small mixing bowl, whisk together mayonnaise, mustard, relish, and seasonings. Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.

1 box frozen spinach, thawed 1 1/2 cups pepper jack cheese, shredded  Splash of milk Nutmeg, salt, pepper, to taste 1 tube crescent rolls In a large skillet over medium heat heat spinach with pepper jack cheese and milk. Stir in grated nutmeg, S&P. Turn heat off and set aside.  Preheat oven to 350. Unroll crescent rolls into triangles, put approx 2 tbsp spinach mix on each and roll. Place on baking sheet and bake 15 mins or until golden brown. 

  1  lb  Pork Carnitas, precooked and shredded 8   ounce   pasta 1   Tablespoon   olive oil 1   red bell pepper   sliced 2 Tbsp flour  2   cups   heavy cream 1/2   cup   sour cream 1/4   cup   parmesan cheese 1   teaspoon   chili powder 1/4   teaspoon   cumin 1/4   teaspoon   paprika 1 cup shredded cheese of choice  Toppings: avocado, cilantro    Bring water in a large pot to a boil and cook pasta until al dente. Meanwhile, in a medium-sized skillet over medium-high heat add olive oil. Add peppers and sauté until tender. Whisk in flour.  Add heavy cream, sour cream, parmesan cheese, chili powder, cumin, and paprika to the skillet. Whisk and let simmer until it starts to thicken. Add pork to the sauce and toss until coated and heated through.  Pour into a 8x8 casserole and top with shredded cheese. Bake at 350 until cheese melted, slightly golden brown. S...