Jessica's Joyful Kitchen

  2 Tbsp buttermilk  2 Tbsp mayo 4 Tbsp sour cream  2 Tbsp feta, crumbled  1/2 tsp dried dill 1/2 tsp apple cider vinegar or dijion mustard  1/4 tsp onion powder  1/4 tsp garlic powder  Salt and pepper, to taste

 2⁄3 cups Butter, Softened  3⁄4 cups White Sugar 1⁄3 cups Brown Sugar 1 Egg 1-1⁄4 cup Flour, All Purpose  1⁄2 teaspoons Baking Soda  1⁄8 teaspoons Salt 1-3⁄4 cup Quick Oats 2⁄3 cups Mini Chocolate Chips  3⁄4 cups Raspberry Jam, Seedless Preheat the oven to 350°F. Line an 8×8 inch square baking pan with parchment paper or aluminium foil, leaving a small overhang to lift out the bars later. Mix the butter and both sugars in a large bowl until creamy. Mix in the egg until the mixture seems fluffy. Add the flour, soda and salt and stir in until well combined. Don’t worry, you can’t over-mix this! Finally fold in the oats and the chocolate chips. Evenly distribute a bit more than 3/4 of the dough in your baking pan. I find this works best with clean, lightly damp hands. Spread with the raspberry jam and then drop the remaining dough on top in small blobs. Bake in the preheated oven for 25 minutes or until the top is golden brown. Remove from oven. Allow to cool in th...

  Preheat oven to 275F.  Place steak, unsliced, on a sheet pan and bake in oven for 10 min or until internal temperature reaches 110-130° F. 

Dressing: 1/2   cup   mayonnaise 1/4   cup   sour cream 1/4   cup   fresh lemon juice (from 2 lemons) 2   tsp.   kosher salt 1 1/2   tsp.   garlic powder 1   tsp.   onion powder 1/2   tsp.   freshly ground black pepper Slaw Mix: 2   12-oz. pkg.   broccoli slaw (about 8 packed cups) 3   scallions, thinly sliced (1/2 cup) 1/2   cup   chopped fresh flat-leaf parsley, plus more for topping 1/3   cup   roasted salted sunflower seeds, plus more for topping Instructions: Whisk mayonnaise, sour cream, lemon juice, salt, garlic powder, onion powder, and pepper in a large bowl until combined.  Add broccoli slaw, scallions, parsley, and sunflower seeds; toss to combine. Top with more parsley, sunflower seeds, and pepper.

  3.5 lbs Yukon Gold Potatoes, peeled 7 slices bacon, sliced into 1 inch strips 2 cups yellow onion, diced or sliced into half moons 2 garlic cloves, minced ¾ cup heavy cream ½ cup whole milk ½ cup dry white wine (or more whole milk) 1 ½ tsp fresh thyme, chopped (separated) 1 ½ tsp salt 1 ½ cup white cheddar cheese, shredded 1-8oz wheel of brie Boil peeled potatoes until fork tender. Allow to cool. Meanwhile, heat a large non-stick skillet on medium high. Cook bacon until crispy. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Remove all but 1 tbsp of bacon fat from the pan and sauté onions in fat until soft and caramelized, add garlic. Season to taste with salt and pepper. Add thyme.  Set aside to cool. Then in a medium-sized bowl combine cream, milk , wine and salt. Set aside. Slice potatoes into ¼ inch slices and set aside. Preheat oven to 400F (if baking right away). Grease a 13 x 9 casserole.  Line pan with one single layer of pot...

 Instant Pot Lemon Curd 3   large eggs 1/2   cup   granulated sugar pinch   of salt 1   tsp   grated lemon zest ,  from 1 medium lemon 1/2   cup   fresh lemon juice ,  from 3 lemons, strained 6   Tbsp   unsalted butter ,  cut into small pieces 1/2   tsp   vanilla extract In a  medium pot , combine eggs, sugar, zest, and salt. Whisk vigorously until well combined, frothy, and light in color.  Whisk in lemon juice until blended. Add butter pieces and set the pot over low heat, whisking constantly until the butter is melted and the mixture is thickened (7-9 minutes). The lemon curd will thicken around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at around 175-180˚F. When it's ready, it should coat the back of a spoon without running when you pull your finger across the spoon. Strain the mixture through a  fine sieve  pushing t...

1 1/2 pounds chicken breast or chicken tenders, cut into chunks 1/4 cup all-purpose unbleached flour Coarse salt 2 tablespoons vegetable oil 1 tablespoon (a splash) white or rice wine vinegar 1/2 cup chicken broth or stock 8 ounces (1 cup) prepared lemon curd 1/4 cup hot water 1 lemon, zested 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped Serve on top of Special Rice Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium. Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan f...