Jessica's Joyful Kitchen

  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...

3 cups water 2 tablespoons butter 1/2 teaspoon cumin 1/4 cup golden raisins 2 tablespoons dried cranberries  1 teaspoon lemon or orange zest (1/2 of fruit) 1 1/2 cups enriched white rice 2 stalks fresh chives, chopped 3 oz bag sliced almonds, lightly toasted Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally. Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.

  3 cups cooked chopped chicken, or canned chicken 2 cans cream of chicken soup  (homemade is delicious) 1 1/2 cups sour cream 2 cups grated cheddar cheese, divided  2 Tablespoons Ranch dressing mix 1/4 cup cooked, chopped bacon 1 can (~16oz) refrigerator Grands Biscuits Preheat oven to 375°. Lightly spray a 9 x 13-inch pan with cooking spray. Set aside. Combine chicken, soup, sour cream, 1 cup grated cheese, Ranch dressing mix, and bacon. Cut each biscuit into 6 pieces.  Pour half of the chicken mixture into prepared pan. Top with biscuits and then the remaining chicken mixture. Top with remaining cup of grated cheese. Bake for 35 minutes, until bubbly and biscuits are golden brown.

Prep Time: 20 minutes Cook Time: 40–50 minutes Total Time: About 1 hour 10 minutes Servings: 6 Category: Main Dish, Comfort Food ⸻ Notes After Making Add your own comments, substitutions, serving ideas, storage notes, and adjustments here. ⸻ Ingredients Filling ¼ cup unsalted butter 1 cup onion, diced 2 tablespoons minced garlic ¼ cup all-purpose flour 1 cup chicken broth ½ cup cream 1½ teaspoons fresh thyme 1 teaspoon kosher salt ½ teaspoon black pepper 1½ pounds boneless, skinless chicken breast, diced 2 cups frozen mixed peas and carrots Pie Crust Options 1 deep-dish pie crust, store bought  1 refrigerated rolled pie crust for the top, store bought  Homemade Pastry Pie Crust , 2 discs Biscuit Topping Options Drop Biscuit Dough Biscuit Topping  1½ cups all-purpose flour ½ tablespoon baking powder 1 teaspoon granulated sugar 1 teaspoon salt ½ cup butter, grated or cut into small pieces ¾ - 1 cup milk Optional dried herbs, to taste ⸻ ...