Jessica's Joyful Kitchen

Shredded pork (from recipe on blog) 2 cans black beans 2-3 cups precooked rice  flour tortillas 1 can red enchilada sauce 1 1/2 cup shredded cheese Into a 13 x 9 dish, layer shredded pork, black beans, cooked rice, flour tortillas.  Divide your ingredients into thirds so you can make 3 layers, starting with pork on the bottom, and ending with tortillas on top for each layer. Pour sauce on top of casserole.  Sprinkle with shredded cheese. Bake at 350 for 45 minutes.   Serve with sour cream and salsa for garnish.

  Ingredients ¼   cup  EVOO or  unsalted butter 1 pie   crust 1 lb ground beef ½   cup   (62.5 g) all-purpose flour 2 cloves garlic, minced 2 Tbsp beef bouillon paste 1   cup   (245 g) whole  milk 2   cups   (480 g) beef broth 2 tsp dried thyme 1 medium  potato,   diced 1   cup   (134 g) carrots and peas,   frozen 1   large   egg,   beaten (for egg wash) Instructions Preheat oven to 375°F. Microwave  In a large skillet over medium-high heat, melt butter. Add beef and when mostly browned, add garlic and flour, whisk and cook for 1 minute. Slowly whisk in beef broth, milk, and bouillon. Simmer until thickened, stirring often (about 5 minutes). Add thyme, peas, carrot, cooked potatoes and mix well. Once thickened, pour the beef mixture into 8x8 casserole. Cover with the pie crust.  Brush the top lightly with egg. Make 4-5 small cuts in top crust to vent. Bake for 40-50 minutes (unt...

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings:  8 Category: Main Dish: Pasta ⸻ Notes After Making Family favorite  ⸻ Ingredients 2 Tbsp olive oil 4 cloves garlic, finely chopped 1 small onion, chopped 1 lb sweet Italian sausage 1 lb dried penne pasta 1 cup chicken broth 3 cups water 4–5 oz baby kale (optional) 1¼ cups half-and-half ½ cup grated Parmesan cheese, plus more for serving Juice and zest of 1 lemon Freshly grated nutmeg, to taste Kosher salt, to taste Freshly ground black pepper, to taste ⸻ Instructions Set the Instant Pot to Sauté (Medium). Heat the olive oil and cook the onion and garlic for 2–3 minutes, stirring frequently. Add the sweet Italian sausage and cook until browned, breaking it into crumbles as it cooks. Pour in the chicken broth and water. Add the penne pasta and gently press it down so it is mostly submerged in the liquid. Secure the lid and set the Instant Pot to Manual/Pressure Cook (H...

  6 ounces   egg noodles 1 (10.5 ounce) can  cream of chicken soup 1  cup   sour cream 1/2 tsp garlic salt and onion powder  3 cups  shredded rotisserie  chicken 1/2   (3 ounce) package   stuffing mix (stove top sage) 1 cup  chicken broth 6 Tbsp butter Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish. Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix. Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer. Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

  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...